Be Content

I was feeling a little down this past Saturday afternoon when I had to work in my office. I had an article due Monday, and it had to get done. I don't mind working (I love you, my clients), but it was nice and sunny and the rest of my family was outside.

Doing this.

(By the way, do you see how my front yard has become a 4-wheeling trail? The grass in the field doesn't even want to grow in some places anymore.)

Anyway.......then I realized how darn fortunate I am. I have a porch right off my office (from which I shot this photo), and I can step out there, feel the sunshine and see my baby, all while bringing home the grub. Woo-hoo for technology.

I love my job. (How's that for a change of perspective?!)

I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through Him who gives me strength." Philippians 4: 11b - 13, The Holy Bible, NIV

Love your job. Whether it's at home or around the globe. It's what God has for you in this season of life.

Smile,
TCB

Fall Fragrance in the Garden

The best smell in the garden this fall time of year comes from....

tea olive shrubs.

You wouldn't imagine an evergreen shrub with the most inconspicuous flowers could perfume the air all around it. I don't even have mine planted near my backyard patio. They are on the side of the house, but the smell wafts all the way over to my relaxing chair out back. In fact, the tea olive fragrance actually gets stronger if you move farther away from it. Stick your nose in the bush to try and take a whiff like you would treat a rosebush, and you won't get nearly the full aroma.

And you know what's so beautiful about them to me? They survived our HOT, DRY summer and the deer don't eat them. Woo-hoo for the country tea olive!

Plant one (or two or three) this fall or winter in your yard.

Love,
TCB

Hot Prosciutto Panini

My husband takes a sandwich every day to his office for lunch. So on Saturday afternoon, he is none too eager to eat a cold sandwich for the midday meal. And often we all need something a little heartier in the midst of our yard- or housecleaning day. So years ago I came across a panini recipe in "Cuisine at Home" magazine, which I have adapted for our family's Southern tastes. Did I say "adapted?" I meant "made easier" for the chef.

Hot Prosciutto Panini

Ingredient list for one sandwich:

thinly sliced prosciutto (available in your grocer's deli aisle)

Havarti cheese (ditto above)

one large egg

two slices of your favorite bread (I like to use whole wheat or multi-grain)

Dijon mustard

sprinkle of dried chives

splash of almond milk (or cow's milk, or nothing at all if you prefer)

Beat the egg with a splash of milk (optional) and a sprinkling of chives. Spray a small frying pan with non-stick olive oil spray and heat for a few seconds over low heat. Pour in the egg mixture and cook until done on the first side; flip and cook until done on the other side (a total of about one minute).

While the egg is cooking, assemble the other parts of the sandwich. Spread the Dijon mustard on both slices of bread and layer on two pieces of prosciutto on one side of the sandwich-to-be.

Add sliced Havarti and top with the cooked egg mixture.

Put the sandwich together, lightly butter both sides, and cook in the same small frying pan on each side until toasty brown.

Serve with fruit for a complete, hot lunch. Time to eat!

I hope you love it as much as we do.

Love,

TCB

The Entrepreneurial Spirit

My adult life has been filled to the brim with entrepreneurs. I have started or helped my husband begin four different businesses over the years we've been married. I worked as a consultant for many years with a non-profit organization that helped women start new businesses. I helped many talented ladies figure out how to launch the business of their dreams on a shoestring marketing budget. And I have several friends who are micro-entrepreneurs right now, starting businesses to help themselves, and sometimes another family or two, make money to run their households.

It is very gratifying to me to say that I have in some small way helped these women become successful entrepreneurs. The entrepreneurial spirit is part of a person's soul. It is either there or it isn't. I really don't believe it is something you can learn; it is a born trait that enables you to take the risks you need to take to make it all work.

What I've noticed about successful entrepreneurs is one trait. They truly have a passion for whatever it is they are selling. And that is the one characteristic that ensures they will stick with it when:

·         they are exhausted from working 12 hours, being a parent and being a wife and still have to do the payroll at midnight

·         they have to empty the trash cans and sweep the office floors when all they want to do is put their latest designs on paper

·         they are rejected by a potential client for the fourth time  that week when they know in their heart this is the best product or service out there right now.

I know I'm a country girl at heart, but I'm also an entrepreneur. So you'll probably see me writing on the topic from time to time. The one thing I've noticed is that almost everyone has a dream of owning a business or creating something new in their lifetimes. And I know it all starts with a dream (and a dose of passion).

Until next time,

TCB

Pan-Seared Salmon Fillets with Sweet Fruit Salsa

This appears to be Recipe Week on The Country Belle. So I thought I'd throw another one at you. This main dish has become one of the favorite around my house. And it's very quick to prepare, so it's just right for a healthy supper even when there is soccer practice or swim team or Boy Scouts in the evenings. (Oh, why do all sports practices have to be at the dinner hour??? But, I digress).

When I can find fresh wild Alaskan salmon, it is what I use for taste and health reasons. But that's only available during the summer season. The rest of the year, I purchase fresh farmed salmon fillets from the butcher. Frozen salmon just doesn't stand up too well in this recipe.

Pan-Seared Salmon Fillets with Sweet Fruit Salsa

Salmon Fillets
kosher salt
black pepper
extra virgin olive oil

one mango, chopped
fresh or frozen blueberries to equal the chopped mango
1 Tbsp. lime juice
2 Tbsp. minced red onion
cilantro to season
Stevia (or sugar)

First make the fruit salsa. Chop one fresh mango and mix with an equal amount of blueberries in a glass bowl. I use frozen blueberries from my blueberry-picking forays over the summer. Since this will sit on the counter while you prepare the salmon (or go to soccer practice), it will have plenty of time to thaw and let the flavors meld together.

Add to this the chopped red onion and lime juice.

Sprinkle with stevia (just a little - it's 40x sweeter than sugar) and cilantro. Since the recent hot summer weather has zapped the cilantro in my herb garden, I am using dried cilantro.

Here's the finished fruit salsa.

Now just put this to the side while you prepare the salmon. It's super easy.

Put a little olive oil in your frying pan. Heat to medium-high heat. In the meantime, remove the skin from the salmon fillets. I usually do this most easily with a paper towel and slowly pull the skin off. Not too fast, or it will pull off half your salmon, too.

Sprinkle both sides with kosher salt and black pepper. When the oil is hot, sear the fish on both sides. I cook mine for 5-6 minutes per side (I don't enjoy the texture of raw or undercooked fish), but if you like it less done, 3-4 minutes per side is fine. Flip it just once during cooking. Here's where my handy dandy fish spatula comes in.

I'm not a sucker for one-use kitchen tools because they create a lot of clutter. But this one's a keeper.

Then serve the salsa with the salmon fillets. Here's the finished product.

Round it out with brown rice and broccoli or a green salad. I always feel good about serving this meal because it is so healthy. And everyone - regardless of age - loves it.

Happy eating!
Love,
TCB



Carrot Souffle

Yesterday I promised you some recipes, so I'm going to start with a great side dish I made for a potluck baby shower last weekend. Keep it handy because it works very well with Thanksgiving dinner, too, and you and I both know in our adult world, that November date is RIGHT AROUND THE CORNER AND WILL BE HERE - LIKE - TOMORROW.

The great  thing about Carrot Souffle is that no kid will know he's actually eating carrots. And that they can be good for him. Imagine.

I will admit it has a little sugar, but I've reduced the amount of sugar in the original recipe that came from my friend and neighbor Kathy. No one's the wiser.

And my dear friend had me scrubbing, peeling, and boiling a pound-and-a-half of carrots before I put everything together in the recipe. No thanks. I'm not lazy. But I am busy. So I take a shortcut in my version that I think will work perfectly with your schedule, too! In addition, I try to healthy it up by adding whole wheat flour, and it turned out great.

Here goes:

Carrot Souffle

2 cans sliced carrots (rinsed and drained)
1/2 cup butter
3 large eggs
1/4 c. all-purpose whole wheat flour
1 1/2 tsp. baking powder
1 1/4 cups sugar
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees.

Process all ingredients in a food processor until smooth, stopping once to scrape down the sides.

Pour the mixture into a lightly greased 1 1/2 quart casserole or souffle dish. Bake for 1 hour, 10 minutes or until set.

It will be a little brown and crunchy around the edges (the best part - eat it before your kids can).

The texture is nice. It's officially a sweet side dish like a sweet potato casserole. But it could pass for a dessert. Yummy!

Enjoy.
Love,
TCB

A Busy Life

I know I've been a little scarce over the last week. Forgive me - I've been busy. I know you experience the same thing from time to time. Sometimes the activities and deadlines and "to-do's" pile up one after the other and you have to duck your head down and get busy until they're all done. That's been the case with me. Some of my activities over the last week or so can be qualified simply as "MUSTS." Others have been "PLEASURES."

It's much more fun to share the pleasures, so here's one:

My sister and brother-in-law's newest addition.

We've been expecting him for a while and he finally decided to join us a few days ago. I have been waiting to get my hands on him. There's no better feeling than holding a newborn who has been blanket-swaddled within an inch of his life.

I actually thought he might show up a couple of weeks ago when I had a cold. I was dosing myself with so much Vitamin C. Mr. Country Belle just laughed and said he knew what I was doing. I did, too. I didn't want to be sick and miss my chance to hold a newborn. (By the way, Vitamin C helps shorten the longevity of a cold).

I have also been cooking - chili for my sister's family, banana bread for my homeschool mom's group, and carrot souffle for another baby shower. I'll be sharing recipes this week.

I promise I'll stay in touch every week now. I just needed last week to get it all together!! I missed everyone and their comments and emails.

Love,

TCB