While I technically did not finish off the month by posting everyday I still consider my crazy attempt a success.
In this current season of life my time is very limited and more structured then I ever would have wanted it to be. I have two little sweet boys who want my attention and continually need to be re-directed before they seriously injure themselves. They eat, three times a day, have pre-school and have many ideas of what they want to do with the day – often their ideas are much different than mine.
They also like to make a mess of their clothes. I think they just like to see how big the dirty clothes pile gets before mom goes crazy and does it all in one day leaving an even larger pile of clean clothes that, most likely, will never see hangers or drawers but will remain in a very large pile – perfect for wrestling in I might add.
This season is extremely demanding but the joy it brings is as abundant as our clothes piles. I am so incredibly thankful for my little testosterone filled blessings. Without them I wouldn’t laugh nearly as often and I would not know what it feels like to be self-less – which is an ongoing process.
When the little crazies are snug in their bed and the legos have been picked up, this is the time I have to pursue the vast goals I have for myself. It is so easy for me to make excuses for this season of life, such as, there isn’t enough time to accomplish what I want to do.
Sure I am more tired than a teenager and coffee is often what is keeping me upright but I have become tired with the excuses. So I decided to see if I could blog everyday.
Before the challenge I could barely muster out two posts a week, most often it was one. This was a test in discipline and determination. I thought that if I was able to complete this challenge then I could no longer use the excuse that I simply don’t have enough time.
I became intentional with my time. I actually – eek – wrote a schedule most days. I would take great joy in planning out the recipes and even greater joy in creating on a whim. I viewed the world differently as I was constantly open to new ideas to share with you all. The greatest example of this sudden inspiration was the coffee series – which I adored both writing and tasting.
By posting everyday my passion grew and I fell more deeply in love with this blog and those of you who read and converse with me. I looked so forward to writing, photographing, cooking and sharing with all of you. I was inspired daily.
Near the end of the month my family and I visited friends in Portland, OR. I spent that weekend with a friend to celebrate her wedding this weekend. We spent the rest of the time catching up with our dear friends and enjoying one another’s company. While the blog is a big part of my life and a source of great joy I realize my priorities and felt it was vital to be present with my friends and not preoccupied with blogging.
So that’s that. Tomorrow is December and I won’t be posting everyday – I mean I really did enjoy it but I’m not THAT crazy. But now I have no excuses. Whatever the goal – if it’s given enough value I can and will find the time for it.
I have much I want to accomplish and I am so excited to see where my path will lead. In the mean time I will pursue them hard while the moon is up and the boys are resting quietly. These little boy days are so few and I don’t want to miss a moment.
Thanks again for always being here, commenting, reading and encouraging me along the way. I read every. single. comment and was filled with great joy from your words. Thank you. Thank you.
Please accept my gift of this intriguing and utterly delicious holiday tart.
The idea started with a recipe for Cranberry curd. I instantly creased the corner and put it on my list of recipes to blog during the month of November. My mind raced with ideas of uses for this magenta curd, but inspiration hit with the surplus of gingerbread dough.
A molasses flavored and spicy dough filled with a tangy and brilliantly colored curd. Then capped with a fluffy and sweet meringue. I’d consider that combination worthy of any holiday table.
Gingerbread Tart Crust
Same as the cookie recipe I posted last week. So don’t forget to save your scraps when you make cookies so you can make yourself a tart!
On a lightly floured surface roll out the dough very thin (1/8″). Carefully place in a tart pan. If cracks or rips appear do not fear. Simply repair by smooshing scrap dough to cover the problem areas.
Bake in a pre-heated 350* oven for 15-20 minutes until crisp.
adapted from Nigella Lawson
5 cups or 1 pound fresh cranberries
1 cup plus 2 tbl water
7 tbl butter
1 2/3 cups sugar
1/4 tsp salt
1/2 tsp vanilla extract
6 large eggs
In a medium saucepan, place the cranberries and water over low heat. Cook until the berries have *popped* and they are tender. Pass the cranberries through a fine sieve or food mill. Put the puree back into the pan. Add the butter, salt, vanilla and sugar. Lightly beat the eggs in a separate bowl then add them to the cranberry mixture. Cook slowly stirring continuously so the eggs don’t curdle. Once thickened pass through a fine sieve to make sure there are no curdled egg remnants. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Cool.
Use in tarts, pies, trifles and more. Also makes a fantastic holiday gift when packaged in sweet little jars. Keep in the fridge.
Makes about 5 cups.
Spoon about 2 cups of the curd into the cooled gingerbread tart shell. Top with Meringue
adapted from martha stewart living dec. ‘03
4 large egg whites
1 cup sugar
pinch cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a medium size pot filled with simmering water. Whisk continuously until the sugar is dissolved and the egg whites are warm.
Place the bowl on the stand mixer. Add the cream of tartar. Start the mixer on low then gradually increase to high. Continue to whip until stiff glossy peaks appear – about 10 minutes. Add the salt and vanilla. Mix to combine.
Pre-heat your oven broil.
With a large rubber spatula top the tart with meringue. Place in the oven and watch carefully. Remove when the tips are deep golden brown.