Tag Archives: Writer

Joy

I just came back from writing class and I wrote and read a piece aloud that made me laugh aloud. I could barely get through it. Now that I am at home, it reminds me how much joy there can be in the writing process. I think it’s as easy to forget as it to remember the deadlines and the pressure that can also come with writing. I am not sure if it’s because the class fosters openness and inclusion but I felt as if I could have said anything, anything deep and true and anything ridiculous and flighty and all of it would have been received the way it was intended.

In addition to other things I am taking away from writing workshop tonight, I am taking the joy. I need to be able to feel that while I am plotting a story line, writing a blog post or scribbling a heartfelt piece in 10 minutes, I am in the midst of a joyful experience.

I am creating joy.

 

Meatless Mondays: No Chicken (Vegan) Pot Pie

Today, hubby took over and cooked a no chicken vegetarian (we made it vegan) pot pie. The recipe came from genius kitchen.

READY IN:

55mins
SERVES:

4
UNITS:

US

INGREDIENTSNutrition

11934.jpeg

 11930.jpeg
11926
Ready to be baked!

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
  4. Combine broth and half and half.
  5. Gradually stir into vegetable mixture.
  6. Cook over medium heat stirring constantly until thickened and bubbly.
  7. Stir in salt and pepper and tyme; add tofu and stir well.
  8. Pour into shallow 2 quart casserole dish and top with pie shells.
  9. Cut slits to allow steam to escape.
  10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
 He added broccoli, mushrooms and cilantro, replaced the onion broth with vegetable broth and the half and half with almond milk (to make it vegan) but forgot to add carrots. We are trying to stay away from soy so tofu didn’t make it into our veggie pot pie. It didn’t matter. It was tasty..we probably should have let it sit a while longer before cutting into it but the flavor was all there. Definitely would try again!

Healing

I have been thinking about what should be next in plant-based journey. I have thought about cutting out wheat, oil and finally going ahead and removing all soy-based products from my diet. It would be hard for me to stop myself from feasting on the chicken-fried tofu from Whole Foods but of course, I would survive. I can’t help but feel like there is something I am missing and something I am moving towards. In terms of what I am missing, I am missing consistent discipline with everything to be truthful. I have been able to maintain my blogging schedule, met my E-Book publication goal and will start working back on my novel and another project soon. However, when it comes to my self-care I am definitely slipping. I have not focused on doing both. I have thought about it but I would be a liar if I said I have taken consistent action. I’ve been missing dance class which I love and have been snacking late for no reason whatsoever. I wrote a piece about being scared to be empty in one of my writing classes. I could mull over the reasons why or try to develop an origin story for this fear but I would rather funnel that energy into moving, getting to bed early and forming new habits. I am moving towards a new me that is healthy and for the first time, is starting to see animals. I mean, really  value them. I even told hubby I wanted to visit an animal sanctuary. For those who don’t know me, this has NEVER been me. I have never owned a pet or particularly cared to pet an animal. It was not for me or to ever be for me but eating this way has changed me. I find myself more curious than I have ever been. I don’t know where this newfound curiosity will take me but I am willing to follow along.

A important part of this blog is to focus on my wellness journey. My healing from it all-the weight, the PCOS, the psoriasis, etc..I know I don’t write enough or almost at all about it. I post what I cook on Mondays but not much else. I think I want Thursdays to be a wellness update.

I am not sure if I will include pounds lost or skin cleared but it will be real and it will be here.

 

Keep Calm and Write On

I wanted to say a few words about support. Last week, I was under the weather at my writing group meeting at one of our member’s homes. She was such a gracious host, providing us with snacks and each one of us was gifted a journal. She said she thought of me because of my travel coffee mug my sister gave to me for Christmas that says “Keep Calm and Blog On.”

20180220_193506
My new writing journal given to me by my friend and writing group member, inspired by my sister’s Christmas gift!

This past weekend, I went to Charlotte to visit family and was greeted with two gift bags on the bed. One was for me with a gift and card from my mother and father, congratulating me on the publication of my E-book, “What I Love About You: A Guided Journal to Writing Your Proposal and Vows.” The other was a cute mug and a card for my husband for being an amazingly supportive husband.

It’s so easy to get caught up in the smaller things when you are trying to live up to your full potential. Who is really supporting me? Am I promoting it the right way or enough? Has my book helped people with writing their love letters, proposal and vows? There are about a hundred other things I could worry  or stress about.

But when I read her card, I knew all of those other things really don’t matter.

Like my new journal says, all I have to do is Keep Calm and Write On.

************************************************************************************

My new E-book “What I Love About You: A Guided Journal to Writing Your Proposal and Vows” is now available for purchase on the home page of my website. Thanks for your support!

Meatless Mondays: Luna’s Living Kitchen

I was out of town, specifically in Charlotte this past weekend visiting family. We knew we would be leaving in the afternoon and wanted to stop by a raw vegan restaurant I found online: Luna’s Living Kitchen.

Since we are just getting home, I knew I would be in no mood to cook a meal and eat late so I thought I would share our meal at Luna’s Living Kitchen located in the South Bend of Charlotte. Even though I prefer to cook these meals, it’s good to know there are options everywhere to eat plant-based and even raw vegan!

We started off by sharing a sweet potato sushi roll. I decide to get a cacao smoothie and Jeff chose a Mango Tango. It had a kick of cayenne which we both enjoyed!

20180219_132805.jpg

20180219_133712.jpg

Jeff had been eager to try the raw manicotti made with zucchini and cashew cream and tomato sauce. He added the lentil soup for warmth. The coolness of the manicotti threw him a little even though he was warned about it but neither of us could deny how tasty the cashew cream was and how well it mimicked the taste of ricotta cheese. I chose one of the warmer entree options: BBQ sliders. That was our favorite dish! The oyster mushrooms was such an amazing filler compared to mock meats like tofu, tempeh or jackfruit. When we come back to Charlotte, we are definitely coming back!

20180219_134211.jpg
The cashew cream was incredible!
20180219_134218.jpg
Our favorite dish topped with jalapeno slaw!

Promises Kept

Today, I thought a lot about promises kept. On my last post of 2017, I made several goals for 2018. Two of the goals were to complete an E-Book and to take writing classes. Although I have many more goals to reach and even more to make as the year unfolds, I realized I achieved both of those goals. I just came back from the last session of Life in 10 Minutes and I released my first E-Book last week. I am happy I didn’t wait to schedule an appointment with a coach to help me organize and provide a calendar for writing or try to put off taking class for later. I believe I would have done both at a later time but I didn’t want to kick it down the road or just assume everything “would work out.” I have been down that road many, many times before.

Tonight after class, I knew I would be back for another session soon. My teacher passed out Valentine’s candies and Dream Big was printed on one of the hearts, faded but definitely still visible.

I don’t think I should be looking for signs in candy but it made me smile nonetheless.

Meatless Mondays: Hearty Chickpea Pasta Soup

Tonight, hubby found the recipe on a website for No Meat Athlete. He and I are considering following their meal plans for a week to accelerate the process on our wellness journey. Plus, the site is full of whole foods plant-based recipes which I would like to cook regularly. It’s so easy to fall into the vegan junk food or takeout trap. It’s delicious but ultimately costly and more calorie laden than cooking at home. Here is the recipe:

Ingredients
  • 1-2 teaspoons Extra Virgin Olive Oil (optional)
  • 1 Small Onion, chopped
  • 2 Celery Ribs, diced
  • 4 cloves Garlic, minced
  • ¾ teaspoon Dry Rosemary
  • 1 cup any Tomato Sauce
  • 6 cups Vegetable Stock
  • 1 can (15 ounces) or 1.5 cups cooked Chickpeas, drained and rinsed
  • 1 bunch Kale (about 8 leaves), preferably Lacinato (Dinosaur), torn into bite-size pieces, coarse stems removed
  • 4 ounces Whole Wheat or Alternative-Grain Linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta)
  • Sea salt, to taste
  • ½ teaspoon fresh ground black pepper
Instructions
  1. Heat the oil, if using, in a large pot over medium heat.
  2. Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
  3. Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
  4. Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
  5. When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
  6. Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.

We loved it.. not oily and filling for sure! So glad we chose to sign up for these recipes!

 

Back at it Again

One of my writing goals for 2018 was to take writing classes again, whether it be a one-day workshop or a 6-week course. I almost didn’t start the year with a class but decided at the last minute that it should be a priority right at the beginning of the year. What makes it even more special is that it is Life in 10 Minutes again. I took a couple of sessions last year. It was my first writing class outside of school. I remember feeling so shy and unsure of myself. At the time, I was also in the throes of deciding whether or not I wanted to continue with graduate school (currently thanking God I made the right choice not to do so).  This class did two things for me: It made me take a hard look at what I really wanted for my future AND it confused me.

Why the confusion one may ask?

After cracking my shell open and reading words aloud I wouldn’t have dared just a few months before, I thought it was time to decide what kind of writer I wanted to be. It seems silly now. But I thought I was this woman trying to finish a novel and anything else was superfluous. I had to confront all of the many colors, shades and textures of who I am as a writer.

I have just come back from the first session tonight. Even with all of the new faces and voices, the feeling is the same. We read our confessions, our musings, our wishes, our regrets, our stories, our characters out loud in communion with one another. We share our art. We share our lives.

It was like I never left.

 

January Book Selections

On my last blog post of 2017, one of my goals for 2018  was to be intentional about reading two books a month. I know I could read more but I want to start there. At one point in time, I swallowed books, especially novels. Within the last year or so, I have been introduced to a lot more non-fiction. I would read the occasional autobiography but fiction always had my heart and attention. I found myself feeling like I had to read these non-fiction books to increase my knowledge about setting and achieving goals, financial fitness and self-awareness. While I think the subject matters are worthwhile and many of the personal development books I attempted to read have an engaging style, I find myself setting them down and moving on to another one without finishing.

I heard recently that I need to break down all of my goals. In that spirit, I will choose one non-fiction/personal development book to read each month along with one novel. This month my fiction selection is a book of short stories I began but never finished: The PEN literary award winner “Before You Suffocate Your Own Fool Self” by Danielle Evans. I had started reading it at the beach over the summer and for some reason I can’t remember now, I put it down.

My second selection is “Braving the Wilderness” by Brene Brown. I started reading this book over the fall and I remember my interest waning after about 50 pages. I love watching Brene Brown being interviewed and delivering speeches but for some reason once the research was being introduced, I started getting distracted. I will not be surprised if I love it after committing to finish it.

It’s been said that how you do one thing is how you do everything. I don’t know how true that is but if I start with something as small as committing to my reading goals, my other goals will not be far behind.

 

Meatless Mondays: Vegan Shepherd’s Pie

Today we were supposed to be celebrating New Year’s at my brother-in-law’s and bringing a dish. I didn’t buy everything I needed for soup joumou for Haitian Independence Day so we stuck with Vegan Shepherd’s pie from the minimalistbaker.com. I will definitely do a vegan soup joumou in the near future. It came out well, I might have let it bake a little long but I love how crisp the potato crust gets on top. Here’s the recipe:

Ingredients
FILLING
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock (DIYor store-bought)
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
MASHED POTATOES
  • 3 pounds yukon gold potatoes, thoroughly washed
  • 3-4 Tbsp vegan butter
  • Salt and pepper to taste

20180101_114321

20180101_112825

Instructions

  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
  3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close!).
  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
  5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

20180101_122945