Changes In Life Wednesday, Apr 18 2007 

Hello! I am back! I have been away from this blog for quite some time now busy giving birth to my son, James Ender Day. The experience has been strange, frightening, thrilling, humbling, gratifying, and almost every other emotion in between. In so many ways I feel as though my whole world has changed and the resultant alien feeling I have can be quite unsettling at times. Like missing a step going downstairs or the punched-in-your-gut feeling of a fast elevator ride it is as though the ground underneath my feet has fallen away and I feel that I am struggling to get back to some glimmer of normalcy.

I have been reading a book about Buddhism and how meditation can help in times like these. The book advises to stop struggling, to exist with that groundlessness and accept the nothingness into my brain with an open heart. In some ways this is unhelpful, but in others I feel comforted. It is nice to know that it is okay to feel broken. It is okay to feel raw and alone and totally venerable. It is where I am right now and I am existing in that place. It is nothing more and nothing less that feeling totally alien, totally weird in my skin, my life, my home.

I have been reminiscing a lot about another life change I went through many years ago. Becoming a woman is not as painful, but the fear is definitely there. Suddenly our body is no longer the comfortable child shape is was for so long. Our hormones too bring forth the alien like feeling that nothing is the same and everything is changing. Becoming a mother is the same experience but in a much more intense way.

So what do we do when faced with the unknown? What do we do when everything is different and it’s scary and bad and all you want to do is throw the covers over your head and wish it all away? Unfortunately the covers trick doesn‘t work anymore. Really nothing works anymore. The most we can do is take it day by day. Experience each change, each difference and see it only for what it is, not what it is not. Eventually, it may be weeks, or months, or years what once seemed weird and strange will be normal and where the ground once felt invisible, it is now back firmly underneath our feet.

Embrace change and we will grow together.

Leah Day

Tax Time Blues Tuesday, Jan 30 2007 

Well it is tax time again and we all know what that means. Whether you can expect your taxes to be an easy breeze or a complicated mess, no one likes them, and we all put it off. What about it is so bad? I think it is a combination of factors. Mostly I think it is the act of having to go back and find all our old receipts and documents. We don’t like being reminded of the past, and digging out paperwork is definitely going to send you for a trip down memory road.

So what can we do to make this a more enjoyable experience? Personally I like using software that guides you through the whole process. I try to have everything organized beforehand, then I just plug in the numbers as prompted. Unfortunately, sometimes there are several places where the same numbers can go. That can definitely get confusing. This is where filing early can come in handy. If you have the time to calm down and just work on taxes patiently then the whole experience will be less stressful.

So this year instead of avoiding your taxes and putting them off to the very last second, try a new method this year. Get started early, work on it over several days, and resolve to enjoy the experience rather than dread it. I swear you won’t regret it.

Leah Day

Vital Choice Sardines Wednesday, Jan 24 2007 

We all know we should eat healthy. It goes without saying that most people do not really know what that means exactly. If you ever do even the slightest amount of research on balanced nutrition or food combining you will find that there is almost too much information out there, but very little actually makes sense or is applicable to modern daily living. What do I do instead? I just eat foods I know are not bad for me. It is much easier to look at a particular food and ask “Could this be bad for me?” rather than trying to determine its exact nutritional value.

That being said when I run across a particular food that I find just absolutely wonderful, I really can’t help myself but share it. I like to do this especially if that food is unusual or most people have preconceived notions about it. Well, I am sure sardines fits that bill exactly. Before trying them, I thought sardines would be scaly, pungent, and overwhelmingly fishy flavored. To my surprise, Vital Choice Sardines are anything but. They have a texture very similar to canned tuna or salmon and are excellent to spread on crackers. Flavor wise these sardines are slightly spicy with a hint of red pepper. I found it very similar to eating eel, my favorite fish to eat at sushi restaurants. They are also canned in olive oil which adds to the flavor immensely.

I would definitely advise anyone looking for a healthy snack food to try these sardines. I know that they have tons of healthy qualities, but for me the taste says it all.

Leah Day

Controling Your Negative Inner Voice Friday, Jan 12 2007 

In my opinion there is no better way of knowing how you feel about yourself than from your inner voice. What is the inner voice? Quite simply it is the voice you talk to yourself with. The words that seem to come from nowhere but can affect your actions, mood, decisions, and feelings.

For most of my life I struggled with a very negative inner voice. It told me I was stupid, worthless, and ugly. When something bad would happen to me, my inner voice would tell me I deserved it, that I should expect such treatment because I was so stupid. This negative voice was entirely my invention. It was my mind saying these horrible things. Why would I think so badly of myself? Did I in fact believe that I was stupid, worthless, or ugly. Yes, I did.

My negative inner voice was actually a vocalization of my low self-esteem. I believed those things about myself and reinforced those beliefs by internalizing them and turning them into an actual negative entity within my brain. It might not seem like it, but I was in control the whole time. I chose to start berrating myself. I chose to cut myself down when I was feeling low. I was my own worst enemy. No one could cut me down more effectively than my own mind could.

It is very sad to think about. Even now, years later, I wonder how I could have hated myself so much. That is truly what low self-esteem stems from – self hate. When we live wishing we were more like someone else, despising the characteristics that make us special, we are living in self hate. Psychologists like to put fancy words on it like “low self-esteem” that can’t really impart true understanding of the condition. We all understand hate though. Happy, sad, afraid, hate, love – they are the words we can truly comprehend and apply to ourselves and our mental state.

So how do we combat this negative inner voice? How do we reverse the effects of self hate? Well, loving ourselves is a good first step. Once I realized just how much I hated myself, I was honestly repelled. How can you function hating the body you live in, the mind you think with, the hands you create with? You can’t. You cannot function to your ultimate potential if you are constantly criticising and hating yourself. So we must learn to love ourselves. This shouldn’t be too difficult. We were born loving ourselves but somewhere along the line for whatever reason we stopped.

To love yourself again you must accept yourself. You must embrace all the shortcomings, failures, and mistakes you have made. You need to turn inward now and find those things about yourself that make you special, different, and worthwhile. When your negative voice rears up, name it, put it in its place, and start to battle its control of your mind. You are in control now, it is scary, but you are the boss and you call the shots.

Our mind is a complex and powerful thing. It has more control over our lives than we ever give it credit for. We can eliminate our negative inner voices. We can learn to love ourselves. Once we are willing to let go of the hate, let go of our fear, anger, and resentment, we can then begin to heal and love again. It saddens me to remember how much I hated myself, but I did and I hurt myself everyday because of it. Live to love yourself and your life will love you back.

In Love,
Leah Day

Feast-Making Made Simple: Part 3 Wednesday, Jan 10 2007 

Okay, so we have covered the initial basics of preparing for a big feast. Our next step is planning the feast day itself, who will be there, what will be going on, and what it will look like. Again I need to stress that all of these details need to be thought about thoroughly in advance of your party. Everything will fall into place perfectly, but only if you have made some measure of preparations in advance.

So, planning the day of the feast! You have already prepared some dishes and cut up the vegetables and now it is time to make it all come together. First lets talk turkey. If you are making Thanksgiving dinner then this is your big hitter. If your turkey sucks, everyone will be dissappointed cause that is what this holiday is all about. I like to get my turkey in the oven a bit later than most people and cook it hot and fast. This also enables me to sleep in a bit and really relax before my house gets innodated with guests.

Once you have worked out when the turkey will get done it is a simple matter of planning when each dish should go in the oven in order to be cooked and ready for the start of the meal. For example, both my sweet potato casserole and my mother’s brocoli casserole are baked at 350 degrees for about the same length of time. It saves time and energy and kills two birds with one stone to bake them both together. Other items like mashed potatoes need to be handled more carefully. If you make them too early they could get cold or dry out. Be very careful when you start working on dishes like this to ensure that they will come out at the right time.

Now lets talk about the guests. Big meals like these are a complete waste of time if no one is there to eat it. If you have an absolutely huge family and feel like you just can’t accomodate them all then try to cut them in half. If you can maybe have your husbands side of the family for Thanksgiving and your side for Christmas then that will definitely give you more room to breathe. Always remember too that just because you are cooking does not mean you must invite everyone. The best Thanksgiving dinners in my memory were the very simple, small scale affairs in which only my nuclear family was involved. If this is your first attempt at feast making, you might want to consider only making it for your immediate family. It will be less stress and will get your feet wet properly at planning big meals.

And finally, the decorations! No Thanksgiving meal would be complete without some thought of how you are going to decorate. Personally, I am a bit lax on this because I believe that the food should be more important than the scenery. I always plan on using my nicer plates and serving dishes, holiday napkins, and then decorating the table with candles and cut flowers. To make this process easier for the actual feast day I usually will set the table the night before. This way it is completely ready to go and gets everyone in the mood for good food from the first step in the dining room. As guests arrive and bring in dishes they have a ready made place to put their food that is not in your way in the kitchen.

Whew! So there we have it. The simple steps to feast making that will not only ensure your success as a hostess, but cement your place as reigning goddess of Thanksgiving day. In all truth my method can be broken down in three simple rules:

1. Plan ahead
2. Think your plan through
3. Execute your plan with grace

As long as you keep these things in mind I am sure you will easily create a knockout feast that everyone is sure to remember.

Cheers,
Leah

Winter Gardens Tuesday, Jan 2 2007 

Winter is probably my favorite time of the year. I am not talking about the holiday side of it either. In NC it really doesn’t start to get cold until after New Years, so really my favorite months are January and February. Why do I like the coldest, nastiest months of the year? Easy answer: winter gardening.

I know that probably sounds really insane and to most people living up north it must sound completely pointless, but in NC winter is a very nice time to be out playing in the dirt. This year especially we have had a very warm winter so far so it hasn’t even been difficult to get out and work in the sun. On other years when the weather is wetter the trick is to dress warmly and only plan to be out for as long as it is comfortable. I like to have a plan of what I want to accomplish before I even leave the house. Planting a pack of bulbs or a six pack of pansies can take about 10-15 minutes so I can gauge how much I want to do in relation to how long I want to be out.

January is definitely bleak and empty, but going outside and working in the dirt can really help that cabin fever mood that can creep up on you from staying inside too much. I used to get winter depression at the end of January and I really believe it was due to my inactivity outside. Sometimes it is hard to find things to do. I solve this problem by picking up a pack of pansies anytime I see them at a store. That way I always have a pack or two lying around waiting to go in the ground. As long as you keep them watered, they should be fine even if you can’t get to them for awhile.

So are you ready to grab some gloves and a jacket and get playing in the dirt? Even though it is January doesn’t mean you have to stay inside. Go garden, you will feel great that you did!

Leah

Working with Criticism Wednesday, Dec 27 2006 

Being criticized is absolutely no fun. I would hazard a guess that most people don’t like it and go to great lengths to avoid it. The problem is, criticism is very good for us. It helps us become more effective, mindful, and efficient. The trick is learning how to work with criticism positively to make a change if any alteration is necessary. As women we can have the unfortunate tendency to internalize criticism, to make it mean much more than it did. We must learn to turn off these emotional reactions in order to work with criticism effectively.

Criticism is the act of analyzing and evaluating the quality of something or someone. Most of the time when we receive a critique, it is meant to be taken as constructive criticism. This means that the judgment was meant to be useful and intended to help or improve our situation. Unfortunately, constructive criticism is often confused with a personal attack. Even when the person providing the criticism attempts to do so in a positive and non-threatening way, our gut reaction is to take their words emotionally.

In order for criticism to be constructive we must learn to turn off this initial emotional response. The first step is reading the situation. Is this person really attacking you or not? Most of the time the answer is obvious. If a person approaches you in a normal way and proceeds to make conversation before providing their criticism, then they are probably not attacking you. Body language can say a lot as well. Is the person leaning toward you or away? Is their body tense or relaxed? Reading these subtle signs correctly can really help you gauge your reaction.

Another part of the criticism that should be analyzed is the persons real words. Here is where most women get in trouble. We have the uncanny ability to exaggerate a neutral statement by simply rolling it around in our heads for awhile. As we focus on the persons words, personal biases work their way to the surface: “how dare Jim say I don’t work hard enough when he is always wandering around talking to people!” These opinions we have made of our coworkers may indeed be true, but in order to work positively with the criticism these people may provide we really need to approach everyone in an nonjudgmental way. Who cares what Jim or Sara or Robin do? What does it really have to do with you?

In order to achieve this blank slate mindset for your colleagues you must learn to leave your opinions at the door. As you walk into work, concentrate on how much work you are going to do and how you will go about accomplishing it. Focus on working efficiently with the people you are immediately involved with at work. At the door say to yourself:

“It is not for me to judge anyone. We all want to work together efficiently with respect and compassion. I am leaving my baggage at the door, it will not help me work today.”

If it helps, find a small object the signifies your biases of yourself and others. Actively drop this object on your way into work and then pick it back up as you leave. This may seem silly, but focusing our negative energy into an object, rather than just letting it all buzz over our heads like a thundercloud, is much more healthy.

So now that you are leaving your biases and judgments at the door, what now? Now is the time to listen. If someone approaches you with a complaint or critique, spend your time really listening to their words. Repeat their words back to them just to make sure you have their point taken correctly. End the situation with a positive phrase like “Thank you for bringing this to my attention. I’ll see to it immediately.” and smile reassuringly to make sure the person knows you are not taking their criticism personally.

Once you are alone, write down exactly what the person said. Try to use the same words they used if possible. Once you have done this, read the note several times to yourself while detaching all emotion from your mind. Ask yourself the following questions:

- Does this criticism have some level of truth to it?
- What action led this person to say this to me?
- What can I do differently that will improve the situation?

Answer these questions honestly and if need be, write them down and post the note somewhere you will see it. When you look at it, smile and say to yourself or aloud:

“I am working on this aspect of my job in a healthy and positive way. (Persons name) provided helpful, constructive criticism that will enable me to grow and change for the better.”

The most important thing is to not internalize the situation. A critique about your work does not imply you are stupid or lazy. Those thoughts are your own personal judgments being reflected back at you and they are neither positive nor healthy. Work to rid your mind of personal biases, against yourself and others, and you will find that many areas of your life will improve, not just your ability to work with criticism.

Good Luck!
Leah Day

Feast-Making Made Simple: Part 2 Tuesday, Dec 19 2006 

Okay, so we have covered some very basic details to successful feast planning. Now lets talk about the menu. This really is my favorite part because I love food and I love to think up new recipes to add to the party. So lets start with the basics, and pretend we are planning a Thanksgiving dinner. I like to type up a menu like I would see at a restaurant to help get me excited about the meal.

Thanksgiving Dinner 2006

Lemon-Rosemary Turkey
Savory Herb Stuffing
Spiced Mashed Potatoes
Sweet Basil Green Beans
*Broccoli Casserole
Nutty Sweet Potatoe Casserole
Cranberry Sause
Heat and Serve Rolls

This is a pretty big menu, but then again Thanksgiving is traditionally the biggest feast of the year in my house. Most of the items on the menu are foods my family not only expects at Thanksgiving, but it really isn’t truly Thanksgiving without them. The item with the * next to it – broccoli casserole – is my least favorite dish. My mother would fix that every year and I just don’t like it so I refuse to make it. It is still included on the menu because I know someone in the family will make it and bring it to the dinner. So just by making this menu, we have:

- Established exactly which dishes we will be making
- Figured out what items will be brought by family

So the next step is to expand our menu. Take each dish and write down all the ingredients that go into making it. Here is an example:

Lemon-Rosemary Turkey
- vegetable broth
- salt
- brown sugar
- black peppercorns
- lemon
- rosemary
- butter
- 12 lb turkey
- onion
- pepper

So you can see that just for one dish (admittedly the most important dish of Thanksgiving) I will need 10 different ingredients. Now most of these ingredients I already have on hand, but some people do not cook as much as I do and therefore wouldn’t have black peppercorns or lemons hanging around their kitchen. I like to make a full list like this for each dish on one sheet of paper (think of it as one extremely long grocery list). Then I go through and find all the repeats. If more than one dish has vegetable broth in it for example, I do not need to list it twice, I just need to make sure I buy enough for both dishes.

After I have consolidated my list completely I then head to my kitchen. Everything I have on hand that will still be good on Thanksgiving day gets crossed off the list (note: having produce a month ahead of time is really not helpful as it will go bad before the event). The end result is my complete Thanksgiving shopping list. If I have made this list early enough I can purchase small amounts of the list each week when I do my regular shopping. This means that I can slowly build up materials without having to either go shopping seperately just for Thanksgiving or have one big expensive shopping trip (where I will inevitably forget something). Your turkey (unless you are buying fresh) will need to be purchased about 5 days before your feast day. This will give a frozen bird more than enough time to thaw in the fridge before you are ready to cook it.

Now that is the bulk of menu planning done for this feast. The next step will be planning your feast week. I always try to have a last shopping day, then a feast prep day, then the feast day in that order. Many people would try to cram the last shopping and prep days together, but I really think that makes for stress and bad tempers. On your last shopping day you will need to purchase all the produce you will need, plus any last minute items you may have forgotten.

Prep day is usually my favorite day. This is the day you chop all vegetables, prepare your turkey, and even fix those dishes that can be refrigerated and then baked at the last minute before the feast. I like prep the vegetables for each dish in order so that way I am sure I haven’t forgotten something. For example: I would first just quarter an onion and place it in a bag with the rosemary and halved lemon that will all go together inside the turkey cavity. Then I would dice an onion and celery together for the stuffing. Finally, I would finely dice the onion for my green beans. Each of these vegetable groups should be packaged in its own container, and label it if you think you might forget what each is for.

I like to make my nutty sweet potatoe casserole the day before as well. This dish holds up really well to being made ahead and then baked the day of the feast. The most important thing is to cover it really well before it goes in the fridge. With all the fresh chopped veggies and the turkey you are sure to have a pretty smelly fridge, but as long as you seal everything up really well you shouldn’t have any funky combined flavors.

So lets review our feast making menu planning up to this point:
1. Create your menu
2. List ingredients and create a master shopping list
3. Gradually purchase your ingredients over the coarse of several weeks
4. Plan your feast week (last shopping day, prep day, feast day)
5. Execute your prep day in an organized and thoughtful way

To learn more about planning the menu, guest list, and decorations in detail stay tuned!

Feast-Making Made Simple: Part 1 Monday, Dec 18 2006 

Growing up my mother made Thanksgiving dinner almost every year I can remember. Unfortunately, she didn’t really enjoy making the feast and usually the whole event was fun but stressful. As an adult I love to make holiday feasts and throw big parties. I enjoy the challenge of getting all the ingredients together, organizing my kitchen, and really working at cooking.

The key I have found to cooking a big meal, and enjoying every second of it is to be organized. I begin planning my meals anywhere from a month to two weeks in advance. The length of planning really has direct correlation with how many people are invited. A party of 5 people is much easier, and thus less time consuming to plan than a party of 10. What exactly am I planning in all this time? I bulletted it for you to make it easier:

- Menu
- Guests
- Decorations

Each of these aspects of your feast needs to not only be thought about, but planned. For example, I sometimes make the mistake of just thinking about an idea I had. “Yeah, so I will need to get flowers for the table to make it look nice.” This is really not good enough planning. In order to make each aspect of the feast fall into place you need to be a lot more thorough with your details. Now I write a list of what flowers I want, what vase I will use, and when I will go out to purchase them because there really is no point planning to have flowers if by the time guests arrive they are dead and ugly.

Another big thing to think about with any party is time. This little detail is what typically turned an easy party into a tearful, stressful mess for my mother. You have got to have enough time to plan and execute your party from the start. If you are planning a party on Valentine’s Day for example, but already know that you must work everyday for a week prior to this day, you quite simply do not have the time, and will not have the energy to host this party. Yes, you could probably still “make it work” by forcing your husband or kids to do most of the preparations for you, but that is really an unfair position to put your family in. True, I do believe that family can (and should) help out, but dumping your party on their shoulders is really dispicable.

So, to recap our first steps to feast making:
1. Set aside your time – set a date you can really be ready for.
2. Organize your thoughts – start thinking about your party a lot. Write down ideas you will probably implement.

To learn more about planning the menu, guest list, and decorations in detail stay tuned!

No Brainer Beef Gravy Tuesday, Dec 12 2006 

Gravy isn’t one of the most healthy things to eat, but it really can make healthy food taste good. My husband and I like to make a crock pot roast with lots of vegetables and created this gravy recipe to go with it. This recipe could be adapted to make chicken, turkey, or pork gravy too just by switching out the type of broth you use.

No Brainer Beef Gravy
1 T. Butter
1 T. Flour (plus a little more)
1 can Beef Broth
Cooked, shredded beef and drippings (if you have them)
Salt and pepper to taste

In a small pan (I like cast-iron) melt butter over medium-low heat. Once melted completely, add flour and stir to fully combine. If the mixture looks runny add more flour, but if it is not mixed fully (appearing chunky and dry) add a small amount of butter. The desired consistency is that of paint. Cook this roux over medium-low heat while stirring constantly for at least 10 minutes. Drop the temperature down to low and pour about 3/4 the can of beef broth into the roux, stirring very fast to combine. Bring this mixture up to a low boil, stirring constantly. Check the thickness. If you want a thinner gravy, add more broth. Remember: Gravy does thicken as it cools, so if it is the consistence of tar while hot, you will certainly need to add more liquid in order for it to be edible when cool. Once boiled, drop the temperature of your burner to low and season your gravy. If you have it on hand, add about 1 T of it shredded up to the gravy for flavor. Also if you have beef drippings from cooking the beef, add about 1 T at a time. Check your seasoning to see if it tastes right. If it is still bland, add more salt and pepper and shredded meat.

As you can see, gravy is really not rocket science. The trick is making the roux (flour / butter mixture) and then playing with the broth, drippings, seasonings, etc until it has the desired taste and consistency. The only way to completely destroy a gravy is to burn it, so watch your temperature and stir, stir, stir. Enjoy your gravy, baby!

Leah Day

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