Think For Yourself

Think For Yourself

You’ve probably been told this at least once in your life, but what exactly does it mean?

When I looked it up online I found this definition:

“To form opinions or make decisions without help from other people.”

But is that actually even possible?

We are influenced by our upbringing, our experiences, and the people we surround

ourselves with. So is it actually completely possible to truly think for ourselves?

My thoughts are that thinking for yourself has more to do with not just going along with what others are telling you, but rather to do a little more investigation on your own. That doesn’t mean that you will end up changing your opinion, but at least you will have given it a little more thought. 

That way your thinking will align more closely with your values, experiences, and beliefs. 

Today we are bombarded by many different points of view. Sometimes it’s confusing to know for sure what you think. I struggle with wanting to know who is right and who is wrong. 

Unfortunately, there’s not always an easy answer to that, because different people’s values will produce different ways of thinking. 

Now what I do know is that in the end you must be true to yourself. If you are feeling uncomfortable there probably is a reason for that. If time and time again something doesn’t look or feel right then you should take notice.  

Don’t just go along with the crowd. Ask yourself why? Sometimes all it takes is one person to turn things around. Also, don’t be so quick to think that your beliefs are superior. I find that to be quite common today.  

Unfortunately in our modern world we have big tech making decisions as to which information we will even be allowed to view. Perhaps we’ve gotten comfortable allowing others to do the hard work, but the freedom to form your own opinions requires some responsibility on your part. 

“Think for yourself, or others will think for you without thinking about you.”

Henry David Thoreau

BLT Tortellini Salad

BLT Tortellini Salad

If you are looking for a refreshing summer salad that is hardy enough to be a meal then this salad is for you.

The tortellini is what elevates it to another level. If you can swing it buy your tortellini from the refrigerated deli section, although dry tortellini does just fine.

Not only is this salad delicious, but it is also very colorful and attractive to the eye. It would be perfect to take to a summer get together if we were actually allowed to get together. 

The last time we had this I served it with Stacy’s Pita Chips. Of course, you can make your own by toasting pita bread, but in a pinch Stacy’s are a good pairing. 

I also cooked up my own bacon, but I have used Oscar Mayer Real Bacon Bits. If you want to lower the calorie count you can mix the dry ranch dressing with plain nonfat yogurt. I’ve made it both ways, and can’t say I liked one more than the other. 

Here is the recipe:

https://lovelylittlekitchen.com/blt-pasta-salad/

Enjoy, and let me know what you think if you make it. 

Sunflowers

''The flower that follows the sun does so even in cloudy days."

Robert Leighton

"Consider how the wild flowers grow. They do not labor or spin.  Yet I tell you, not even 

Solomon in all his splendor was dressed like one of these."

Luke 12:27

"To plant a garden is to believe in tomorrow."

Audrey Hepburn

"Where flowers bloom so does hope."

Lady Bird Johnson

"Almost every person, from childhood, has been touched by the untamed beauty of wildflowers."

Lady Bird Johnson

"Earth laughs in flowers."

Ralph Waldo Emerson

"Bloom where you are planted."

St. Francis de Sales

Korean Beef

Korean Beef

I made this the other day, and wanted to share the recipe since it is one of Chuck and my favorites. 

The recipe comes from Six Sisters and is included below:

https://www.sixsistersstuff.com/recipe/korean-beef-and-rice/

I used my rice cooker to cook up a batch of white rice. This was a garage sale find for only $2.00, and apparently was a wedding present that was never actually used. I’ve had this for years, and love it. If you have an Instant Pot you can use that for rice as well.

I serve this over rice with stir fried veggies on the side. The veggies I used were mushrooms, carrots, red pepper, and zucchini. I sauté mine in a little veggie or chicken broth, and do not use oil. These are sautéed until tender, but not until soft. 

I sprinkled some of the green onions I grew from onion cuttings on top of the beef.

This meal is so simple, but so full of flavor that I bet it becomes one of your favorites as well. 

Change of Plans

Change of Plans

Isn’t it interesting how quickly things can change in life?  Just when you think you’ve got it all together, boom you’re hit by a pandemic. 

Just a few short months ago I had a perfectly fine life that included friends, family, and activities. I was actually quite tickled with myself for carving out a new life in my new location. I treasured getting to still spend time with my old friends, but I was beginning to make new friends as well. 

I was walking each morning at our local gym, attending Bible Study, Weight Watchers, Book Club, and Retired Teachers meetings. I would meet my sisters for lunch, had reconnected with a high school friend, and still met monthly with another group of friends. 

I visited the library regularly, shopped for groceries at more than one store, would return periodically to my old apartment complex to walk along the lake, and even would attend author talks quarterly. 

Life was good, and I was humming along always looking forward to getting to spend time with my daughter, son-in-law and grandsons. 

As it turns out there may be a change of plans in the works. Funny how you think you’ve got it all figured out, and God has other plans for your life. 

Baked Beans

Baked Beans

I’ve discovered a super easy, but delicious baked bean recipe that I wanted to share with you.

About a month ago I was watching Off Grid with Doug and Stacy on You Tube. Stacy was recommending using a small cast iron pan if you were only cooking for two, rather than a larger, heavier one. Up until this point I had only used my small cast iron skillet to heat up uncooked flour tortillas. (I get mine from HEB when I get the chance, and they are just like homemade.)

In an attempt to use my skillet more I decided to make cornbread using  Morrison’s Corn Kits. It ended up being the best cornbread I ever made. 

I then discovered that the small skillet was perfect for making baked beans. The recipe I use is so simple, and it elevates a can of pork and beans to something special. These are the ingredients you will need:

1 can of Pork and Beans

3  Tablespoons brown sugar

1 Tablespoon  mustard

2 Tablespoons ketchup 

Preheat oven to 375

Add all ingredients in a small cast iron skillet or in an ovenproof baking dish. 

Stir together.

Cook for 15-20 minutes. 

We like to serve our baked beans with grilled hotdogs topped off with some of our zucchini relish. I’ve included the link for that below. 

https://gracefounddaily.blogspot.com/2020/07/zucchini-relish.html

Enjoy!

Zucchini Relish

Zucchini Relish

Chuck became interested in fermentation last fall after watching a homesteading couple on You Tube share their many different fermenting recipes. For Christmas I bought him a fermentation kit which included everything he needed to get started.

His first attempt was pico de gallo which ended up being very tasty. his next batch was fermented jalapeños which easily passed the Chuck taste test with flying colors.

 Fermenting foods is pretty easy and foolproof, and results in a nutritious food to include with your meals. Apparently the fermentation process allows the food to remain live, unlike food that is cooked. Usually fermented food is used more as a relish or small side added to a meal, rather than the meal itself. 

Recently we came home from a visit to our daughter’s with an armload of zucchini from their garden. As I looked for different zucchini recipes I came across one for a fermented zucchini relish, and I’m so glad I did. 

If has ended up being one of our favorite foods, and we have used it in several different ways. I thought I might share  with you today how we made it to encourage you to give it a try. 

We began with three medium sized zucchini’s which I spiraled with my handy dandy As Seen on TV spiraler. After spiraling them I cut them into smaller sections with a knife. I just didn’t want them to be quite that long. 

Next I diced a small white onion using my onion chopper. Are you beginning to see a pattern here when it comes to kitchen devices? I chopped (not minced) two cloves of garlic next. 

I put all the ingredients into a large bowl, and added 1/2 teaspoon red pepper flakes, and 1/2 teaspoon mustard seed. I then added some fresh dill that I got from the grocery store. I sprinkled about 1 1/2 to 2 tablespoons of coarse salt  (I’m using canning salt.) on top of the mixture. 

I then took a wooden packer to pound down the mixture gently until a natural brine began to form. I did this for a couple of minutes to increase the amount of liquid. Then I put this into a clean pint mason jar and placed a glass weight on top. This came with the kit, but you can use a large cabbage leaf to cover the top. 

You want to make sure you leave about an inch at the top of the jar for the mixture to expand. I also have a special lid that I use that allows air to escape during the fermentation process. If you don’t have this you will need to burp your jar daily just by loosening the lid. ( Don’t actually open it because you don’t want to let air in.)

Let your mixture sit out of the sunlight for about ten days. (Don’t put it in your fridge yet, and place bowl under the jar just in case it starts to bubble up.) You can taste it about half way through, and if you like it you can then refrigerate it at that point. We found it to be too salty half way through so we left it out for a few more days. 

The first thing we tried it on were hotdogs grilled on the grill. It was amazing. I added just a hint of mustard to my dog, but Chuck only added the relish. (I'll include the super easy baked beans recipe another time as seen in the photo below.)

We had it on breakfast tacos as a substitute for salsa or pico and it was really tasty. We didn’t even miss the cheese on this one.

I also used some left over potatoes and sautéed them with red onion to add to scrambled eggs. When we added the relish it took the meal to a whole other level. It’s now become a favorite of ours, and I’ve even made a batch for our daughter. 

I’m including a link to the recipe, a link to a fermentation kit, and a link to the You Tube Channel Off Grid With Doug and Stacy below to help you get started. 

https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/acto-fermented-dilled-zucchini-relish/

https://www.bedbathandbeyond.com/store/product/9-piece-mason-jar-fermentation-accessory-set/5020894?skuId=63636277&mcid=PS_googlepla

https://youtu.be/sHcTcdm-cl4