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Friday, February 24, 2012

Clutter

Before
1. Cut out refined sugar (or as my daughter calls, it "fake" sugar).
2. Get rid of my gastrointestinal issues.
3. Stop buying so much stuff.  Use what I've got and get rid of what I don't use.
4. Dress in a way that would make Stacey and Clinton proud.
✔5. Keep my desk/car/room/life more organized.
6. Really learn how to use my Ipad, computer, and other various electronics.
7. Become better at math and finally prove Mr. Cook wrong when he told me that, "some girls just don't have a mind for math."
8. Run faster & pain-free.
10. Actually use my cookbooks.
11. Talk less & listen more.
12. Be a better mom/friend/wife/sister/daughter by actually calling people back. This also means I must pick up my messages and read my emails once in a while.
13. Stop wasting so much time on…nothing.
14. Get control of and understand my finances.
15. Renovate my kid's bathroom.
16. Reduce my carbon footprint.
17. Stop being afraid…of everything. From spiders to the dark to confrontation to Thai street food.


I hate clutter. Clutter depresses me. Clutter overwhelms me. Clutter confuses me. Clutter consumes me.

I need to get rid of the clutter in my house, in my classroom, in my car, in my mind.

I need to find the inner strength to have the willpower to let things go, to have the patience to deal with things right away and not let them pile up, and to forget about the whole forest and concentrate on one tree at a time.

For the sake of my sanity, my health, my work, and my family, I need to take control of the clutter.

After. Let's see if I can keep it this way.
PS. This is what I eat when I'm de-cluttering my body:

Mushroom Barley Risotto
Ingredients:
1 leek.  Cut up the white parts and rinse really well.
1 tbsp olive oil
1 cup sliced mushrooms (I like cremini)
1/2 cup pot barley
1 tsp chopped fresh thyme
cup of asparagus, chopped into inch-long pieces (remove the tough ends first)
2 cups chicken (or veggie) stock)
s &  p to taste
1/4 cup grated parmesan 

Directions:
1. In a medium saucepan, heat up the oil to medium-high and then saute the leeks and mushrooms and a shake of salt for a few minutes.  Then add in the barley and thyme and mix around for a few more minutes.
2. Pour in 1/4 cup of the stock, reduce the heat to medium and stir around until the liquid is absorbed.
3. Add in about 1/4 the remaining stalk and stir around.  When it starts to simmer, reduce to low.  Stir every few minutes for about 10 minutes, or until most of the liquid is absorbed.
4. Add in the rest of the stock and repeat the step above.  
5. When just about all of the liquid is absorbed and the barley as an "al dente" (not too firm but not too crunchy) texture, add in the asparagus.  Stir it all about and let sit for another couple mins.  You DO NOT want the asparagus to get mushy.
6. Just before serving, stir in the parmesan.  THEN taste and adjust the seasonings.  I am sure you will find that with the stock & cheese, you won't need to add more salt.  I didn't. 

1 comment:

  1. Sister we are so much alike except you are confronting your opportunities whereas I avoid them.

    ReplyDelete

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