Tag Archives: catholic
Diocese Moves Forward with Father Blair’s Transfer Updated: May 05, 2010 11:05 PM EDT WBAY Wisconsin By Sarah Thomsen The Catholic Diocese of Green Bay announced late Wednesday afternoon it will still reassign a popular Green Bay priest to a larger parish in the Fox Valley. Members of St. John the Evangelist Catholic Parish in […]
Catholic Diocese of Green Bay delays naming Rev. Guy Blair’s successor Officials continue to meet with St. John’s parishioners GREENBAY PRESS GAZETTE BY CHARLES DAVIS • • MAY 5, 2010 The Rev. Guy Blair’s transfer to Combined Locks is final, but the announcement of his successor at St. John the Evangelist Catholic Church in […]
I’m hanging out with my parents when my dad sees me frantically rubbing my thumbs against the palms of my hands.
“Are you nervous?” he asks.
“Yeah,” I say.
He wants to know why. How to explain?
My parents have been visiting the past few days. I haven’t seen them in over six months. It’s the longest period of time we’ve ever been apart (even when I lived in Europe after college I saw them at least every four months). The past few days have been one big party. We’ve eaten red meat and fried foods. We’ve had Grasshoppers (ice cream and alcohol) and cookies. I think I munched on a vegetable in there somewhere – yes, I steamed spinach one night – but other than that, I can’t say I’ve been practicing “mindful eating” since Saturday. And my home yoga regime? Completely cut off once my parents arrived (although my mom saw my mat, which was rolled out on the floor, and she practiced sun salutations).
“I’m not sure what to blog about for Wasa this week,” I finally say to my dad.
“Well, let’s think,” he says.
“I’m supposed to blog about yoga and mindful eating, but I’m not inspired given my eating habits and lack of yoga practice,” I explain.
My dad is silent for awhile. “You could talk about how yoga is important for old people like me,” he finally says. “As people age, they are at an increased risk of falling. So write in your blog that yoga is important for balance and to do yoga with a Wasa cracker.”
“Uh, okay. Thanks,” I say.
“Just trying to help,” he says.
My mom chimes in too. “Oh, I know,” she says. “Blog about the fact that we bought a juicer.”
It’s true. My parents read the Wasa blog and were inspired to buy a juicer.
“Last week we made peach juice with vodka,” my mom says. “It was delicious!” She pauses. “Am I missing the point?”
Well, I do wish they would make vegetable juice instead, but maybe I’m the one who is missing the point. As I drop them off at the airport, I know what I’m going to blog about: A Time to Feast. This week we’ve hit up good restaurants and had fun cooking in too. We played cards and watched baseball and talked, all over scones for breakfast and steaks for dinner. It was a reunion. A celebration. A time to enjoy life. Not that we couldn’t have done that over Brussels sprouts and brown rice, but eating well most of the time makes it easier to allow the exceptions. Not to mention, those “exceptions” are much appreciated.
The work day was coming to an end. I was at my home office working on an article, and any moment I expected to hear my husband put his key in the lock and walk through the front door.
I adore this time of day.
I used to dread it, but I’m in a honeymoon phase. Dinnertime is almost here and I’m so in love with cooking.
Oh, sure, I’m thrilled to see my husband too. I enjoy hugging him and kissing him and sitting down together to talk about our days. But not that long ago, early evenings felt a little burdensome. Inevitably one of us would look at each other and ask: “So what are we going to do for dinner?”
Ugh! What a dilemma. We were usually at a loss because our cupboards were bare and besides, we were sick of the two recipes that we rotated through night after night after night after night.
Ever since we committed to making fresh, wholesome meals from scratch (or mostly scratch), our evenings have changed drastically. Our kitchen, for the first time ever, is abundant. We have fresh fruits and muffins, ingredients for homemade pizza, and spinach lasagna ready to reheat. We have a refrigerator full of red lettuce, apples, cherries, and tomatoes. Also we have a huge bowl of salsa because I’ve been on a salsa kick. (Basically, for the salsa I use the recipe from this book, combining corn, tomato, onion, pepper, carrots, black beans, parsley, garlic powder, and paprika. Then I add a little lemon juice, raw honey, and Dijon mustard for the dressing. I use it on everything – on top of mixed greens for a nice salad, as a topping to a veggie sandwich, on top of brown rice, as a dip for baked tortilla chips, etc.).
This week I’m experimenting with a variety of homemade salad dressings. When it comes to salad dressing though, my forever favorite is simply balsamic vinegar on top of baby spinach. I usually throw in pine nuts, sun dried tomatoes, goat cheese, and sautéed shitake mushrooms. The original recipe (which I copied from a menu in a restaurant whose name is slipping my mind) also called for bow tie pasta (I use tri-colored).
Tonight for dinner we’re having taco salad, and I’m going to mash up some avocados to make guacamole as a veggie dip. I’m excited about this.
People! How come no one ever told me cooking can be so fun?
1 tablespoon avocado, chopped
1 tablespoon fresh mozzarella, chopped
1 tablespoon plum tomatoes, chopped
½ tablespoon chives, chopped into ½ inch long pieces
½ teaspoon olive oil
Salt to taste
Freshly ground pepper to taste
½ cup arugula, chopped
2 pieces WASA Sourdough Crispbread (may substitute WASA Hearty Rye, Sourdough Rye or Multigrain Crispbread)
Mix together avocado, mozzarella and tomatoes in a small bowl.
Add chives, olive oil, salt and pepper. Mix well.
Place chopped arugula on WASA Crispbread and top with salsa mixture.
TIP: Substitute mixed baby greens or baby spinach for arugula
Prep time: 10 minutes
Nutritional Value Per Serving
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||2 g|
|Calcium||8% of daily value|
Had my first cup of coffee in a long time the other day (well, a month, which is long for me!). I was on an airplane heading to Los Angeles and there is nothing I like about planes. Can’t stand the smell, the sounds, the uncomfortable seats, the bathrooms. Can’t stand how my head feels when I read (dizzy) and how my body feels no matter how still I sit (woozy).
I wanted something pleasant. The coffee smelled good, and I figured a cup or two wouldn’t hurt (I mean, heck, those cups on the plane are so little). Well, the next day I had a massive headache. So much for my theory that it wouldn’t hurt – it hurt a lot. I think on the flight home I’ll opt for decaf.
Since arriving, I’ve been sipping non-caffeinated herbal teas like crazy – it’s cold and rainy. Anyway, one of the many things I love about California is the fresh produce. With year-round farmer’s markets and a city full of restaurants that serve up lots of organic fare, it’s great to be here again.
I visited my old book club group the other night where there was a delicious raw veggie salad from Wolfgang Puck’s. Been eating fruit medleys (yum – it’s been awhile since I’ve had fresh, flavorful fruit – wish I could share it with all of you braving the winter snow back east). Today I enjoyed an organic greens salad at my favorite lunch spot, Coral Tree Café (I also had a big, ol’ brownie there – not so healthy, but very tasty).
I do miss cooking though. I’ve really come to enjoy making homemade meals. My husband was shocked when he looked at our budget the other night and realized how much we’ve cut back on eating out at restaurants. Ends up I have a mini-fridge in the hotel out here. In the morning I’ll be off to the local grocer to cobble together some wholesome goodies I can make right in my room.