November 29, 2007
I have great admiration for people who are messy and who show it. Sometimes they seem embarrassed or filled with regret. “Oh god, I’m such a mess!”
The biggest impression I seem to leave on people is that I’m someone who has it all together. That I know exactly what I’m doing and where I’m going and that my life is neat and orderly and calm.
Nothing could be further from the truth. I’m so incredibly messy. I don’t know what I’m doing or where I’m going and my life is anything but neat and orderly and calm. I wish that I could just be a mess and own it!
November 23, 2007
In case you haven’t heard of it, tut.com offers a fabulous service called “Notes from the Universe.” Monday through Friday little bits of insight make their way to your email inbox. It’s almost frightening how right they can be, and how well-timed. I received this one recently:
When desirous of a life change, Natalie, or any kind of a change, it’s wiser to start from a place like: “I am who I am today, where I am today, because this was my choice and it has served me well. However, it no longer serves me, my choices have changed, and I give thanks for the amazing changes that now sweep through my amazing life.”
Rather than, “I don’t know how I got here. I hate this. I must be sabotaging my own progress. I just won’t accept things as they are any more. I’m desperate for a change. By this time next year my life will totally rock!”
OK?? You don’t even have to remember the choices that led you to the day, but by understanding you made them, the kingdom, the power, and the glory knowingly become yours.
Chic-a-boom,
The Universe
Nice little reminder of my own power.
November 21, 2007
- Use the right kind of potato. Russets work best.
- Fill a big pot with cold, salty water. You can’t put too much salt in the water. It should be as salty as seawater.
- Peel the potatoes and drop them right into the cold water to keep them from turning brown. If you want to add garlic, do it now. Add the cloves of peeled garlic to the cold water.
- Put the pan over high heat and bring to a boil. Boil until the potatoes are tender.
- Drain well, return the potatoes to the pan and put them over low heat for five minutes or so to dry them out.
- Warm equal parts cream, milk, and butter in a small saucepan. You don’t want to add anything cold to the warm potatoes.
- Never, ever, ever mash them with a food processor or an electric mixer. Use a food mill or a potato ricer to mash the potatoes. Crush the garlic cloves in with the potatoes.
- Slowly add in the warm butter mixture, mixing well. Season to taste with salt and pepper.
Makes mounds of fluffy, creamy potatoes.
