terrific tuesday!

up a little too late last night after taking my son to football bingo as a reward for his rave reviews at parent-teacher conferences yesterday, and let him sleep in my bed last night - needless to say i am t-i-r-e-d; i forget how easily my body is effected by staying up late, having some drinks, not eating well, smoking, not exercising, etc. i am quickly reminded anytime i "slip up" ;o)
the joys of living with chronic pain conditions and mental illness lol oh well, it is what it is and i have learned to embrace it all and am learning to accept and love myself ~ finally! :o)
i am going to share some quotes with all of you that help me with the journey to self acceptance and love.

what helps you with the journey to self acceptance and love?
what tricks do you have up your sleeve?
how do you build your self esteem?
as with much of what i have worked through, being mindful, non-judgmental, working through the acknowledge & acceptance process, as well as reading brene browns gifts of imperfection, (i would guess) are my keys to success. that and the support of friends and loved ones who remind me i am special & strong when i am feeling down and out.
as for self esteem and confidence, for me they come from accomplishing goals no matter how big or small. owning the good and the bad. and living a healthy lifestyle so i am happy with me, inside and out.
here is some food for thought for all the parents out there:
if you do not love & accept yourself, how do you ever expect to teach your children how to love & accept themselves?
think about it.
now on to lighter subjects ;o)
i LOVE autumn!
what are your favorite things about fall?
i just love the change of foliage, even once the leaves have fallen.
the crisp air on your cheeks as you hike through the forest.
pulling my sweaters out of "storage", pulling out my extra quilts and blankets, and bundling up.
mmmmmmmmm cider and chaider.
nom nom nom homemade soup.
raking and then playing in leaves.
carving pumpkins & dressing up.
scary movies and popcorn.
...oh the list goes on.
so thankful for the simple pleasure in life!
another thing i love about fall = fall produce & recipes.
root-vegetable gratin
from good housekeeping
  • cup(s) chicken broth
  • 2 tablespoon(s) margarine or butter
  • 1 1/2 pound(s) (about 3 medium) baking potatoes, peeled and thinly sliced
  • 1 1/2 pound(s) (about 3 small) sweet potatoes, peeled and thinly sliced
  • 1 pound(s) celery root (celeriac), trimmed, peeled, and thinly sliced
  • 1 pound(s) parsnips, peeled and thinly sliced
  • Salt and ground black pepper
  • 2/3 cup(s) heavy or whipping cream
  • 6 ounce(s) (1 1/2 cups) Gruyère cheese, shredded

  • directions:
  • Preheat oven to 400 degrees F. In 13" by 9" glass or ceramic baking dish, combine broth and margarine; place in oven while oven preheats to melt margarine.
  • Meanwhile, in large bowl, toss all potatoes, celery root, and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon pepper until well mixed.
  • Remove baking dish from oven; add vegetables and stir to coat with broth mixture. Cover dish with foil and bake vegetables 40 minutes.
  • Remove dish from oven. In 1-cup liquid measuring cup, heat cream in microwave oven on High 45 seconds. Pour cream evenly over vegetables; sprinkle with Gruyère. Bake, uncovered, about 30 minutes longer or until top is golden and vegetables are fork-tender. Let stand 10 minutes before serving.
  • Do Ahead: Prepare recipe up to 2 days ahead. Cool; cover with foil and refrigerate. When ready to serve, let stand at room temperature 30 minutes, then bake, covered, in preheated 325-degree oven for 30 minutes. Remove cover and bake 15 minutes longer or until hot.

  • Read more: Root-Vegetable Gratin - Good Housekeeping
    my tip: add more root vegetables to this dish! beets, turnip, etc.
    i am going to take away some of the baking potatoes and replace with more root vegetables.
    here is another that i am going to try with the root vegetable gratin...
    maple-roasted chicken with sweet potatoes
    ingredients: 4 large skinless chicken thighs, about 1 1/2 pounds with bones    
  • 2 small (about 1 pound total) sweet potatoes, peeled and cut into 1-inch chunks
  • 1 small onion, cut into 1-inch pieces
  • 8 ounce(s) baby carrots
  • 8 ounce(s) parsnips, (can be substituted for above ingredient), cut into 1-inch chunks
  • 1/4 cup(s) maple syrup

    1. Preheat oven to 450° F.
    2. In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
    3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

    Tips & Techniques
    There's nothing simpler than roasted meat and vegetables; a tasty glaze makes them special.

    (from good housekeeping)
    let me know if you try these recipes and how they turn out!
    what is your fave fall recipe?
    share with us here!
    until next time,
    live, laugh, love!


    Popular posts from this blog

    PLEASE do not give up!!!

    Anger Management

    A Dozen Reasons to Eat Eggs