My birthday is this week. I am turning twenty-eight. My ten year high-school reunion is this coming May. It makes me think back to the girl I was a decade ago.
Ten years ago I was in my last year of high school struggling to make ends meet and living with Adam. I was head over heels in love with him, and I honestly believed we'd get married and live happily ever after. I wanted to get a BA in Theatre and teach high school or middle school theatre classes (because Adam wanted a wife who had a job outside the home, in addition to children, and who had a college degree). I had finally accepted, after 3 years of hating myself and God, that Christ was my Savior and that my abuse at the hands of a boyfriend was not God's fault. I was a newly converted Christian in a way I had never experienced before. I knew who Christ was without any of my parents' love for Him coloring my own relationship with Him. I desperately wanted to marry Adam and have children with him. I wanted a family with a strong leader of a husband, both spiritually and temporally. I wanted Adam's love and respect, but I kept undermining it by trying to be the woman I thought he wanted me to be instead of the woman I am.
Today I am a member of the Church of Jesus Christ of Latter-day Saints. I have a stronger faith in Christ than I have at any other point of my life. My testimony of the Savior has withstood friends and family who didn't understand my decision to follow Christ into the waters of baptism, a divorce, and friends who didn't understand the church when I got remarried. I am married to that strong leader I've always wanted, and his name is Patrick. He loves and respects me for who I am today, and who I will be tomorrow. I know he loves me and grows towards being a better person along side me. I never did finish that college degree, and after 6 changes in major I figured out that I love Mathematics more than I did Theatre Arts. I am a stay-at-home mother with a three year old daughter. I have good days and bad days, but there is laughter and love in every day.
Ten years ago, had you told me that this would be my life now I'm not sure I would have believed you. The pain and betrayal of abuse buried so deeply in my heart and psyche would have hoped you were right, but would have whispered in the dark of night that there would never be a man worthy of the commitment and vulnerability I have with Patrick. I'm not saying he's perfect, but he's perfect for me. I would have worried that I couldn't be the loving, caring, concerned mother that I am now.
All said and done, I am happy with the woman I am and the woman I am becoming. I wouldn't change any of my mistakes because they are part of who I am now. I hope that in ten years, when I look back on being twenty-eight, I can love the woman I am now and say that I wouldn't change any of the mistakes I'll make in the coming ten years either.
Here's to living life to it's fullest. We are that we might have joy.
08 February 2012
31 January 2012
Yes, I'm Back
I think I'm just having a hormonal couple of days...
I hurt my foot yesterday at the gym. Apparently walking is too hard of a concept for my body to grab, so while walking something popped in my foot and it's been hurting a good bit.
On top of that I've just been cranky and irritable yesterday and today. Maybe I need more chocolate. Or food. Or both.
I'm back to writing. I'm out of school, and a stay-at-home mom. I have to have a place where I can blather on about something that is not toddler related. Or at least, not toddler related all the time.
I do have a recipe today though. It's one that there are no actual measurements for. You'll just have to guesstimate.
2 boneless, skinless chicken breasts
gluten free soy sauce
apple cider vinegar
ground ginger
ground garlic
brown sugar
stir-fry vegetables (optional)
rice
1. Using a pair of kitchen scissors, cut the chicken up into bite size pieces. Place the pieces in a ziplock bag (I use a quart size freezer bag).
2. Fill the bag about half way up the chicken with soy sauce, then fill the rest of the way with apple cider vinegar. Just until the chicken is covered.
3. I give 4 small sprinkles of ginger, and then 2 medium sprinkles of garlic.
4. Using a spoon, put 4 half-spoons (NOT 4 and a half spoons) of brown sugar into the bag.
5. Seal the bag after squeezing all of the air out.
6. Shake the bag so that all the ingredients mix. Let marinate for around 4 hours. (I've done as little as 1 hour).
7. Heat up a medium sized pan that has deep enough sides so that you can pour the chicken and teriyaki sauce into the pan.
8. Cook over medium high heat until chicken is cooked through and sauce has reduced a bit. [At this point, you can add vegetables and cook them with the chicken.]
9. Meanwhile, cook rice however you like. (Pot, rice cooker, Uncle Ben's instant in the microwave, whatever).
10. Top rice on plate with chicken.
I hurt my foot yesterday at the gym. Apparently walking is too hard of a concept for my body to grab, so while walking something popped in my foot and it's been hurting a good bit.
On top of that I've just been cranky and irritable yesterday and today. Maybe I need more chocolate. Or food. Or both.
I'm back to writing. I'm out of school, and a stay-at-home mom. I have to have a place where I can blather on about something that is not toddler related. Or at least, not toddler related all the time.
I do have a recipe today though. It's one that there are no actual measurements for. You'll just have to guesstimate.
Teriyaki Chicken
Feeds 2 2 boneless, skinless chicken breasts
gluten free soy sauce
apple cider vinegar
ground ginger
ground garlic
brown sugar
stir-fry vegetables (optional)
rice
1. Using a pair of kitchen scissors, cut the chicken up into bite size pieces. Place the pieces in a ziplock bag (I use a quart size freezer bag).
2. Fill the bag about half way up the chicken with soy sauce, then fill the rest of the way with apple cider vinegar. Just until the chicken is covered.
3. I give 4 small sprinkles of ginger, and then 2 medium sprinkles of garlic.
4. Using a spoon, put 4 half-spoons (NOT 4 and a half spoons) of brown sugar into the bag.
5. Seal the bag after squeezing all of the air out.
6. Shake the bag so that all the ingredients mix. Let marinate for around 4 hours. (I've done as little as 1 hour).
7. Heat up a medium sized pan that has deep enough sides so that you can pour the chicken and teriyaki sauce into the pan.
8. Cook over medium high heat until chicken is cooked through and sauce has reduced a bit. [At this point, you can add vegetables and cook them with the chicken.]
9. Meanwhile, cook rice however you like. (Pot, rice cooker, Uncle Ben's instant in the microwave, whatever).
10. Top rice on plate with chicken.
15 November 2011
Flour No More
In August of 2011, I went on a modified elimination diet. I cut out gluten and oats. The headaches that have plauged me for years disappeared. A week off of gluten and I was sold! I've been "gluten'ed" a couple of times, and every time I have a migraine the next day. As time goes by, it takes smaller and smaller amounts of gluten to set off that headache. So while the first couple of months I could eat Ranch Style Beans, I had them last week and I reacted to them. They use regular vinegar (not distilled), and so they are now on my 'MEREDITH NO BUY' list.
I've missed blogging and being crafty and sharing with any who wish to read. So I'm back. Forgive the absense please. And enjoy the food (because according to my husband it is the same or better than when I cooked with gluten).
The first thing I made that was gluten free was soft tacos made with corn tortillas. They weren't baked or fried, so they tasted mildly like uncooked crunchy tacos. I don't recommend it. lol. One of the staples of "quick mom cooking" is a can of condensed cream of chicken soup. Unfortunately, any brand you can buy at the local grocery store has gluten. And costing almost a dollar a can eventually adds up.
When I make this recipe I double it. Sometimes I triple it. It's easy, and for the amount it makes it is quite cost efficient.... Also, this recipe isn't mine. I adjusted it to my family's tastes. The original poster of this recipe calls it "Cream of Something Soup Mix".
Cream of Something Soup Mix
I've missed blogging and being crafty and sharing with any who wish to read. So I'm back. Forgive the absense please. And enjoy the food (because according to my husband it is the same or better than when I cooked with gluten).
The first thing I made that was gluten free was soft tacos made with corn tortillas. They weren't baked or fried, so they tasted mildly like uncooked crunchy tacos. I don't recommend it. lol. One of the staples of "quick mom cooking" is a can of condensed cream of chicken soup. Unfortunately, any brand you can buy at the local grocery store has gluten. And costing almost a dollar a can eventually adds up.
When I make this recipe I double it. Sometimes I triple it. It's easy, and for the amount it makes it is quite cost efficient.... Also, this recipe isn't mine. I adjusted it to my family's tastes. The original poster of this recipe calls it "Cream of Something Soup Mix".
Cream of Something Soup Mix
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon
2 Tablespoons onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon pepper
For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick. [I had to stand over it constantly, stirring, but it turned out great!]
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