Recycle, Repurpose, Reuse: Spicing It Up

We use a lot of herbs and spices when experimenting in the kitchen. And we usually buy them in bulk at Winco: the savings are exorbitant. But what to do to store them? They get stale quickly if kept in plastic bags, and with just twist ties to hold them closed, the spice cabinet can get messy fast.

Initially I was all gung-ho to use repurposed jars and chalkboard paint. I saved every jar we emptied - from Ragu to Mrs. Renfro's to giant Vlassic pickle jars. Patience is challenging for me when it requires me to be somewhat of a hoarder. I hate clutter and saving jars nearly pushed me over the edge. But I did my best to keep the vision in my head.

Once I painted the lids and actually tried writing in chalk on the chalkboard painted lids, however, I was disappointed. My handwriting looked crummy and the chalk smeared almost immediately. I suppose you could cover the lids with a lacquer to seal the chalk. But seriously, attempting nice handwriting with chalk on a tiny lid is hard! I think some DIYers out there have some tricks they're not sharing...

Anywho, in the meantime, I went to a friend's birthday party and she had us write our names in Sharpies on our glasses. She thought it would be a fun memento. Unfortunately for her, when she washed the glasses the permanent marker washed right off. Fortunately for me, I'd found the solution to labeling my spice jars.

What you need:

• Clean glass jars, any size and shape
• Paint for the lids (Chalkboard paint can be found at Walmart or most craft stores and seems to stick well to the lids.)
• Permanent marker
• Patience:)

I think patience is key! But I'm happy with the end result.

The 5 Love Languages

Knowing how your partner accepts, receives, and displays love can truly help simplify your relationship. A friend of mine told me about a test you can take to find out how you (and your significant other) best receive and reciprocate love, called Gary Chapman's 5 Love Languages. I found this information to be extremely helpful and think you will, too.

• Words of Affirmation: We all like to hear that what we do has validity. But if hearing this from your spouse or significant other validates you, then this love language might be your predominant one.
• Acts of Service: This is me to a tee. If you love me, then show me. As simple as taking out the trash or making me a cocktail, or as complex as remodeling my house or rebuilding my car's transmission, I'll love it.
• Receiving Gifts: The gifts don't have to be elaborate, just something to say, "I thought of you while I was out and about," can be enough.
• Quality Time: People who want to be shown love in this way want you to truly be in the moment with them, no matter the activity. Just be present.
• Physical Touch: Holding hands, hugging, kissing, massage -- those who appreciate love in this way want physical affection that says, "I'm here for you."

Nobody said love was simple or easy. But knowing how your partner most appreciates being loved can help improve communication and simplify your relationship.

Control vs. Simplicity

The tarot card above is from the Osho Zen Tarot deck. If you're into that sort of thing, this card reminds us if we try too hard to control our lives and the situations surrounding us, we can miss out on experiences and personal growth. In addition, we most certainly can't control the lives and minds of others and will only hurt ourselves (and others) if we try. Plus, control can complicate things and increases stress, whereas acceptance can reduce a lot of anxiety.

I spoke with a very wise woman the other day about the issue of control. I've advised plenty of friends throughout the years not to try so hard to force things and mold the world to fit their belief systems. We can make choices to help drive our lives in certain ways. But ultimately nothing is certain. Circumstances above and beyond our control often change the outcome to something we had not idea would come our way. Sometimes, it's good. Sometimes, not so good. But you can always learn from the change brought on by our ultimate lack of control.

That said, I realized I've recently tried my hand at controlling something -- or someone -- out of my hands. My partner in life, love and whatever comes our way is a dreamer. I'm more cautious and prefer to avoid risks whenever possible. When he shares his dreams and whims with me, I project my own way of thinking and assume what he says will become reality. Sometimes it does, but just as often he is simply sharing his dreams and thinking aloud. Regardless, all I can do is share my concerns and needs and try my best to listen, really listen, to his concerns and needs. And someday one of those grandiose dreams might just significantly benefit both of us. Then again, someday those dreams could hurt us. Or maybe they'll help him, but not me. I simply have to stay in the moment, appreciate each day we have together and accept whatever this short life has to offer.

Simple Chicken Breasts: The Rules You Can Break and The Ones You Shouldn't

Chicken breasts are a staple in our household. Simple and diverse: you can do so much with them - baked, broiled, barbecued, stuffed... the list goes on. Tonight, I ventured from a tried and true recipe and followed suit of Shane's creativity in the kitchen. The key to simplicity, though, is to work with what you have in the refrigerator and pantry.

Ingredients:

3 chicken breasts, sliced lengthwise
Sour cream - Crema Mexicana is hands down, the best sour cream ever.
Ranch dressing
Mild green salsa
Pepper jack cheese, grated
Fresh romano cheese, grated
Herbs de Provence or Italian Seasoning
Panko bread crumbs

Directions:

Preheat oven to 350 degrees. Lightly grease 9x13" baking dish with cooking spray, olive oil or butter. Add layer of chicken breasts, then cover with layers of above toppings, making sure to cover evenly. Also, be sure to use bread crumbs as a final topping. Cook for 35-50 minutes, depending on elevation. Take out of oven, drain excess liquid with a baster if necessary. Return to oven under broiler for a few minutes crisp bread crumb topping. Serve with your choice of sides, for example wild rice and broccoli.

If you follow a few general rules, your chicken breasts can turn out perfectly: moist, yet crisp on the outside.

Know your oven and your elevation. I typically bake things 10 degrees higher than the recipe calls for and often a bit longer. When I lived at a lower elevation, I did the opposite. Broiling is a different matter: I keep a close eye on what I'm cooking to ensure I don't burn whatever I have in the oven. If I don't, my little calico howls and yowls her concerns:)

Slice chicken breasts lengthwise or butterfly them to speed up the cooking process. They also seem more tender this way. You can buy the thinner chicken tenders that have already been sliced, although they often add to the cost.

Make sure you cover chicken breasts with enough liquids. This ensures that they cook fully. Chicken breasts are so mild: they'll absorb pretty much whatever spices and whatnot you throw on them.

Don't be afraid to experiment. If you're concerned about the liquids you cook chicken in becoming over-liquidy, add a bit of flour to soak up the excess moisture.

Coconut Oil: Simple Skin Care

Recently I've read all sorts of hype about the wonders of coconut oil. I wanted to try it, but hesitated because I worried my sensitive skin would break out. On a recent mini-vacay to the Pacific Northwest an older woman with beautiful skin suggested I try it. Actually, she told me if I didn't use coconut oil I'd look old. A little forward coming from a stranger, but I was convinced. And given the the fact that she had no wrinkles or visible pores at 76, she seemed like a legitimate source. When I returned home to arid Nevada, I started my mission to find it. I didn't want to go to Whole Foods -- I wanted to shop local. Seemed like more of an adventure that way. Well, it took three tries, but I found some in the cooking section of an Indian grocery store, called Spice Rack Market. You can also find the brand I bought on Amazon.

*Coconut oil is solid at room temperature. Run closed bottle under hot water for a few moments to liquify.*

The stuff is awesome: it's simple, cheap and only has one ingredient. I use it mostly on my face - it absorbs quickly and evenly. And I don't get that afternoon sheen that happened with regular lotions. It also works great as a massage oil and as a leave-in hair conditioner when used sparingly. And one of these days, I plan to try cooking with it, too. As far as oil pulling goes, I'm still a little nervous to give that a whirl.

Striving for Simplicity

I'm a late bloomer and new to this blog thing. I don't want this to be a food blog, nor do I want it to be a relationship blog. But these things are important to a lot of us. Let's face it, we have to eat. And whether we're in a romantic relationship or not, most of us have to work with others in some form or another, whether it be in living situations, at work, or in friendships or family dynamics. But it's important to value yourself and your own time, too. I strive to do the following on a weekly basis, at the very least.

Set aside alone time. After 10 years of living alone, I am a pro at this. It's crucial to my well-being: more important to those of us who are introverts, but even you extroverts need to be comfortable in your own skin.
Share household duties with loved ones -- roommates, family members, and the like. If you have imbalance in cooking, cleaning, yardwork -- all those simple chores that eat up free time, then you can end up with hostility. Appreciate and acknowledge what you and others do in your household.
Get out in nature. There's nature everywhere. Look for it. Seek it out. And be in it.
Make time for friends and family. I have to work on this one. Alone time is so necessary for my existence that I tend to put myself first, my relationship second, and my friends and family last. I don't know about you, but I wouldn't be where I am now if it weren't for these folks. I love them and strive to make more time for them.
Learn from others. Open your eyes. Everyone has a story to tell, and you most likely can learn a lesson from them. Listen. Always.
Create something. Anything. It doesn't matter what it is, and it's unique for each and every one of us. Just do it:)
Keep on top of the things we consider chores. I hate doing laundry. More importantly, I hate sorting, folding and putting it away. But seriously, what good do I do avoiding something that takes an extra few minutes? Unless I procrastinate and I have a giant teetering tower of unsorted socks to tackle?

Spaghetti Squash and Turkey Meatballs: Real Men Don't Follow Directions

Tonight, I had things to do and it was Shane's turn to cook spaghetti squash and turkey meatballs. I consider this to be pretty simple, but follow a recipe to ensure consistency.

I set out some key tools (primarily, the recipe) before retiring to my Anne Cave for some long neglected work. After a bit, I came out to investigate the progress. Well, he'd cooked the spaghetti squash to specs, as usual. But instead of using the olive oil in the pan, he'd added it to the meatball mix. He'd also tossed in some leftover steamed broccoli and a handful of additional herbs and spices. It hurts to admit it, but ultimately, Shane's meatballs were better than mine.

To the best of my knowledge, this is his Turkey Meatball recipe:

Main Ingredients:
2 tablespoons olive oil
1 (20 oz) package ground turkey
1 egg, beaten
1/2 cup old fashioned oats

Shane's Secret Spices:
BBQ seasoning
Italian seasoning
onion powder
garlic powder
cayenne pepper
dried chives

Something Extra:
Leftover steamed broccoli
Leftover minced garlic

Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with additional olive oil and place it in the oven while preheating.
In a medium bowl, mix together ground turkey, egg, oil and oats using your hands. Form meatballs (apparently, the bigger the better) and place in hot baking dish, making sure they don't touch to keep them from sticking. (And if you ask me, keep them under 1 1/2 inch in diameter.)
Bake for 15 minutes in preheated oven, then turn them over and bake for an additional 5-7 minutes or until somewhat crispy on the outside.

Spaghetti Squash Cooking Instructions:
For the spaghetti squash, cut it in half and remove seeds. Then cook in a casserole dish, skin side up and covered with foil for about an hour at 350 degrees or until easily pierced with a fork.

Serve meatballs and spaghetti squash with marinara or your choice of sauce. To keep it simple, use prepared sauce. Feel free to add a few of your own special ingredients, like Shane did. He'd say he was a little heavy-handed on the cayenne. I'd say it was perfect.

Someday, I'll learn: leave the man alone in the kitchen. He knows what he's doing. And chances are, he'll use some leftovers I had no idea what to do with.