2009: The year I began growing up.

I always get a little nostalgic and pensive at the end of the year.  Sorry...because, as you can tell this little series of blogs reflect that.

As I look back on the year I realize it has been one of my favorites.  Although there were definitely some rough spots, I had many more smooth ones.  I learned SO much about myself, just by simply being honest. I believe that this year I have started growing up...I have started to come into my own.

Seasons of Lessons:

Winter - Compromising is never good when you compromise who you are and how you feel.

Spring- Be happy with your choices.  We make mistakes, but what we learn from them defines us.  Don't Settle.

Summer - Dancing = joy in motion.  Being a good friend isn't being a passive friend.

Fall - Working hard pays off.  I am not a baker, but a good "cook".  We all need breaks every once in awhile - and they don't have to be big.  I LOVE speech pathology.  It's ok that I don't want to work for the church, I am pretty sure God still loves me.

So goodbye 2009.  It was nice knowin' ya.  Hello 2010, I hope we can be friends.

2009: my year in books

This past year I rekindled my love of reading.  I have always loved reading, but I seemed to only indulge myself during breaks from school.  This year I decided to keep a book journal, and as I look back on this year, I was able to keep the habit going even when studying.

This year I wasn't able to physically travel the world, but my reading took me to many different countries, time periods, perspectives, and worlds.  This is my year in books.

January - Catcher in the Rye (loved it)

February - This Boy's Life, a memoir

                 The Lion, The Witch, and The Wardrobe (Loved it! Can you believe I had never read it?!?)

                1984  (thoroughly enjoyed)

March - The Genesis Code (hated it)

              Prince Caspian

              Don't Let's Go to the Dogs Tonight  (tragic, yet beautiful)

May - Uncle Tom's Cabin (Adored it!)

          Hands of My Father (memoir of a boy growing up with deaf parents - recommended if interested)

June - The Three Musketeers (Possibly favorite book of the year - fun summer read)

July - Slaughter-House Five

August - The Count of Monte Cristo (enjoyed it, but not as much as musketeers)

September - The Kite Runner (Loved it!)

                    A Thousand Splendid Suns

                   Catch-22 (I would recommend it)

                  The Poisonwood Bible  (another good one)

December - The Girl with the Dragon Tattoo  (murder mysteries aren't my thang- but it was well written)

                   The Painter from Shanghai

I read so many good ones this year, it's hard to pick a favorite....

I looked through the list of 1001 books you should read before you die, and I had only read 23 of them.  My only "New Years Resolution" is to up that number, if only by 1 in this next year.

Does anyone have any suggestions for reading this next year?

cupcake truffles

A wedding I went to back in March served these as their wedding cake.  They were so much fun because they had about 8 different flavors to choose from and ample amount of each, so you could eat to your heart's delight.  About 2 weeks ago, I passed a chic cupcake shop and thought I should try to make those truffles.  I did a little bit of internet research and came up with my own recipe...And here it is:

Cupcake Truffles

Ingredients:
-1 Homemade Cake  (can make it from scratch - or from a box)
-1 can of frosting (can also make this homemade)
-Candy melts or Almond bark

While the cake is still warm, crumble it in a Kitchenaid and mix in the frosting to taste, until it's all mixed up.

Chill for about an hour

"Melon Ball" them unto wax paper and freeze for about 6 hours.

Melt the candy melts or almond bark, and dip your cupcake balls into it, and set out until dry

The flavors I made:

Chocolate cake & home made espresso buttercream frosting

Red velvet cake & cream cheese frosting

chocolate cake & homemade mint frosting

funfetti cake & funfetti frosting


*Don't use extracts to flavor the bark - it will lose it's ability to harden/stick to the truffle
*Use Wilton's food coloring to color the almond bark for decorating, or else it will cause it to not stick/harden

Christmas Holiday

Dear Christmas Holiday,

Please come quickly.  Much fun is to be had.  There are cookie dough/cake truffles to be made, Christmas presents to embroider, delectable food to be eaten, family and friends to be seen, decorations and lights to enjoy, music to be listened to, holiday movies to be watched, good books to be read, and naps to be taken....We will be busy together, so really, you must hurry.

Fondly,

Caiti

P.S. Until then, thoughts of sugar plums will dance through my head.

Curried Squash & Spinach with Brown Rice

To me the most fun thing about this recipe is that I didn't have to go to the store - everything was in my kitchen!  And it's from a brand new cooking magazine I recently subscribed to - Clean Eating.  I used acorn squash, but I'm sure butternut would be yummy too, as well as any other dark leafy green.  I also added a can of chickpeas to the broth for extra protein.  It was definitely a hearty meal.  (Sorry, no pictures yet again)

Ingredients:
1 cup brown rice
1 1/2 lb squash, seeded, stemmed, & diced into 3/4-inch pieces...about 6 cups
6 oz. spinach (about 10 cups loosely packed)
1 1/2 cups vegetable broth
1 1/2 tsp coriander, ground
1 1/2 tsp cumin, ground
3/4  tsp turmeric, ground
1/2 tsp fine sea salt
1/8 tsp cayenne powder
1 tbsp safflower, sunflower, or peanut oil
2 cloves garlic, minced

Instructions:
-Prepare rice

-While rice is cooking, in a medium bowl, combine broth, coriander, cumin, turmeric, salt, and cayenne. set aside.

-When rice is about 10 minutes from being done, in a large skillet or saucepan with a tight fitting lid, warm oil over medium heat.  Add squash and cook, stirring occasionally, for about 2 minutes.  Add garlic and cook, stirring occasionally, until fragrant (about 1 minute).  Add broth mixture, increase heat to high and bring to a boil.  Reduce to low, cover and cook until squash is tender.

-Remove lid and add spinach, 1 handful at a time, stirring after each addition until wilted.  Serve curried squash-spinach mixture over rice.

HEARt

Even though getting out the door on time was a little rough this morning, once I did, I was happy to be on the road to clinic.  I still absolutely love it.  The kids are so much fun and I am truly enjoying getting to know each of their personalities.

Yesterday I saw how speech therapy goes beyond the /s/'s and /r/'s.  I sat in IEP (Individualized Education Plan for children receiving services) meetings all day. (The meetings are held annually to talk about the child's goals, progress, services, and what needs to happen for the child to succeed.  Parents, principal, psychologist, and any special service as well as regular ed. teacher participates)

It was a humbling experience for me.  So often I get caught up on, "these crazy parents, don't they know any better - no wonder their kid is in special ed.!" And - These poor kids, they have no love at home.  When in reality, these parents are doing the best that they can with what they've got.  I met three women who truly love their children with all of their hearts.  The first mother works during the day and her husband works at night so someone can be home when the boys get home.  But, when she gets home, her husband has already left for work.  The second mother is recently divorced and trying to make sense of her new life of being a single parent while still trying to provide for her sons.  The third mother has 4 sons, one (the one the meeting was held for) was diagnosed with a malignant brain tumor at the beginning of last year.  He had surgery back in April, during surgery, he suffered a stroke.  Since April, he has been receiving chemo.  Her husband also has cancer and is in & out of the hospital.  She shared that their marriage is on the brink of collapsing.

All of these mothers needed a compassionate listening ear.  I was reminded that everyone has a story.  I could have judged these mothers for not going over their sons' homework with them, or not providing whatever, I, the 22 year old inexperienced girl, thought should be provided.  If I had given a judgemental air, chances are they wouldn't have been on the same page as me; I would have gotten no where.

I learned that in order to succeed in this career, I must have a heart.  Yes, the meetings could have been described as long and boring, but it also gave me a chance to see a little more into these little guys' lives.  I know there will be times when I will forget this lesson, but I hope to remember to listen with my heart.

butternut squash risotto

In an effort to kick ennui in you know where, I have decided to try out a new recipe each week.  Tonight, I made butternut squash risotto to compliment salmon & a green salad.  It's so yummy and creamy, despite there being no cream. Definitely a recipe I will make again as a festive side dish.

 The recipe called for parsley, but I'm not particularly fond of it, so I left it out, seemed just fine to me! I also roasted the squash today during my lunch break, to help cut down prep time this evening. I also roasted the squash at 450 instead of 400  Enjoy

Squash Risotto

from Bowl Food, Kay Scarlett

Serves 4-6

1 1/4 lbs. squash, cut into 1/2-inch cubes

3 Tablespoons olive oil

2 cups vegetable stock

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

2 cups arborio rice

1/2 cup white wine

2 tablespoons butter

1/3 cup grated Parmesan

3 tablespoons finely chopped fresh Italian parsley

Preheat the oven to 400*F.  Toss the cubes of squash in 2 tablespoons of the oil, place in a baking dish, and roast for 30 minutes or until tender and golden.  Turn the squash pieces halfway through the cooking time.

Heat the stock and 3 cups of water in a saucepan, cover, and keep at a low simmer.

Heat the remaining oil in a large saucepan and cook the onion, garlic, and rosemary, stirring, over low heat for 5 minutes or until the onion is cooked but not browned.  Add the rice and stir to coat.  Stir in the wine for 2-3 minutes or until absorbed.

Add 1/2 cup stock, stirring constantly over medium heat until all the liquid is absorbed.  Continue adding the stock 1/2 cup at a time, stirring constantly for 20 minutes, or until all the stock is absorbed and the rice is tender and creamy.  Season to taste with salt and black pepper and stir in the squash, butter, Parmesan, and parsley.  Serve immediately.

Sorry there is no picture this week...Hopefully next week!