Winter Checkerboard

 

Things Europeans know I wish Americans would learn:

To build better restrooms. We have rows of stalls you peek through to see if they’re occupied. After you’ve done your business, you gather belongings, open the stall door and THEN wash your hands. Creepy and unsanitary.

To have a better work/life balance. Europeans have more vacation days, and they USE them. They understand no one on their deathbed wishes they’d spent more time in the office.

To eat mindfully. In Europe, no one gobbles lunch at their desk while answering emails. They don’t scarf down dinner while literally on the run. They take time to enjoy meals while seated at a table. And their portions are human-sized.

To display the price – tax included – on everything. And not to tip. Tipping's stupid.

That healthcare isn’t only for the rich. Every year 550,000 Americans declare bankruptcy from medical debt alone.

To walk everywhere, every day. When you can't, take the train.

Hourglass Block

 

In the 70’s and 80’s, it seemed like there was a bagel shop on nearly every corner with a frozen yogurt store right next door. One by one, all those bagel shops disappeared (along with most of the frozen yogurt spots), leaving just a handful where there once were dozens. As far as we can tell, bagels have been around since at least the 17th century in Poland. The thing that makes bagels distinct from other baked goods is they’re cooked twice. After they’ve been shaped into little toroids, bagels are boiled (sometimes people steam them instead) before baking. This gives them a unique chewy texture and “skin” that goes so well with cream cheese, lox, avocado, jam, bacon and eggs, hummus, ham and Swiss, Nutella, tuna salad, you name it. January 15 is National Bagel Day. I’m prepared to celebrate with a glass of milk, a cinnamon/raisin bagel and a strawberry schmear. 

Echo Block

 

I’ve made or helped to make several coverlets for Quilts of Valor – an organization that seeks to comfort service members and veterans "touched by war." QOV says their quilt donations don’t have to be red, white and blue, but I’ve never seen one that wasn’t. They aren’t as particular about the pattern as they are about size. They prefer 60x80” quilts, but will accept 55x65” to 70x90”. This block is 10” finished, which means 48 of them together will make the very size QOV likes best. They have asked not to include floral prints in the donated quilts, as most of their quilts will end up in the hands of men. (Does anyone know why flowers are only for women?) I do have a lot of “manly” prints, like stripes, plaids, checks, polka dots, anchors, crabs, gulls, roosters, and mice. Now the only question is, do I have enough red, white and blue scraps to make 48 completely different blocks?

Four Dancing Star Blocks

 

I was cleaning the freezer and discovered a package of chicken legs, forgotten under the frozen peas. They were freezer-burned and I almost tossed them. Then I realized they’d make excellent bone broth.

 

Roasted Tomato Soup

 

4 large Romas, halved

3 large heirloom tomatoes, quartered

1 pound red bells, quartered

4 garlic cloves, peeled

1 tablespoon butter

3 tablespoons olive oil

1/4 cup flour

2 tablespoons tomato paste

4 cups chicken bone broth

1 cup water

Salt, pepper to taste

1 tablespoon sugar

1/4 cup cream

1 tablespoon chopped fresh basil

 

Preheat oven to 500F. Arrange vegetables on baking sheet. Roast 40 minutes. Remove from oven and cool 15 minutes. Pulse in blender until smooth. In a large pot, heat butter and oil over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Add tomato paste and continue cooking and stirring another 2 minutes. Whisk in broth, water, and roasted vegetable paste. Bring to a boil; then add cream, sugar and basil. Season to taste; serve hot. 

Small Star

 

“President Nelson taught ‘children can learn the doctrine when they’re learning to sing just as much as they can learn the doctrine in a class.’ Primary songs can provide a reservoir of faith-filled sermons that point children to the Savior and help them develop devotion to His gospel. The scriptures teach the songs of the righteous coming from the heart are a delight to the Savior. I can only wonder at the delight the voices of the Savior’s youngest disciples bring. I know their prayerful songs reach heaven as expressions of faith to invite the Holy Spirit to confirm eternal truths and softly and tenderly invite others to accept the call of our Savior to follow Him and come home. As Elder Henry B. Eyring has reminded us, it is in those moments of feeling the Spirit that we have evidence of the Savior’s Atonement working in our lives.” – Tracy Y. Browning

Three Dozen ABC Blocks

 

Little habits can make a big difference. Here are some you may want to cultivate:

Wipe the sink when you finish using it.

Every night before bedtime, do a quick sweep of the kitchen floor.

Make your bed when you wake up. No matter how the rest of the day goes, you’ll have accomplished one thing!

Empty the waste bins before they overflow.

Clear the kitchen sink at the close of each day.

Keep a microfiber cloth handy in every room, just in case.

Do at least one load of laundry before 10:00 a.m.

Straighten the sofa cushions before leaving the living room.

Tidy up – at least a little – while you cook. Don’t leave it all for later.

Crack open windows for a short time every day, regardless of the temperature.

 If you’re overwhelmed by clutter, pick up and put away twelve things. You’ll be surprised how much it helps.

Dancing Stars Block

 

A few weeks ago, John ran to the grocery store for me. I’d put carrots down on the shopping list, but didn’t specify how many carrots were needed. He bought the largest bag he could find: five pounds of carrots for three people. Chilled, carrots will keep a long time, if you can fit them in the fridge. This recipe helped. Maybe I’ll use the rest for carrot cake, a stir fry, stew and carrot salad.

 

Gingered Carrots

 

1 pound carrots, peeled and cut into 1/2” thick chunks

1 tablespoon butter

2 tablespoons brown sugar

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

 

Preheat oven to 375F. Place carrots and butter in 9x13” baking dish. Roast about 35 minutes, or until carrots are tender. Stir in remaining ingredients and continue to roast another 5 minutes. Serve hot. Makes 4 servings.