Well gang, this is it! I finally got my new blog up and running! I'm so excited about this adventure.
When I started this blog I had no idea what it would become or how much I would love writing. It has definitely taken on a life of its own, and I have enjoyed the process.
With my new blog, I am committed to writing more and focusing on a few of my passions, like cooking and hair. It is a constant learning process, and at times frustrating, but I'm up for the challenge.
Thank you so much for following me! I hope you'll continue this journey with me and rejoin me at my new home, http://diaryofafoodsnob.net.
Happy Reading!
Kristen
Sunday, February 16, 2014
Sunday, January 5, 2014
Happy New Year!
Okay, I'm a little late wishing everyone a happy 2014, but better late than never, right? I hope 2013 was a memorable one, and that you are looking forward to a great 2014. I actually really enjoy this time of year almost as much as I enjoy the holidays. Thanksgiving and Christmas is a busy time for me and the salon, and although I enjoy the holiday season, I also enjoy when things slow down a bit and life gets back into a routine.
There are many things going on with me professionally and personally this year that I'm so excited about. I'm not going to bore you with lots of details, but I would love to share with you a few thoughts and goals as I ring in (a little late, I know) 2014.
1. I have a new blog in the making! As many of you know, this blog started as a salon blog and has quickly morphed into my own personal blog. The more I began blogging the more I realized how much I used to enjoy writing, and it has become a passion and a great creative outlet for me. I have purchased a domain name and will be taking this blog in a more creative direction, with an emphasis on recipes, hair, and organization. I will be posting on a regular basis and will be learning as I go, so stay tuned!
2. My husband is getting ready to open his own law practice in Angleton, TX. We purchased a small home and have created a homey, wonderful space for Brad to do two things he is passionate about: connecting with people and practicing law. Leaving the security of a larger firm has been a big move for him, but he is very excited about being able to do what he loves in a smaller space and a smaller town. My experience with my own business in Angleton has been such a positive one, and I know it will be for him as well!
3. This will be a year of "minimalist" living. This one is huge for me, and has been in the making for quite some time. I could (and will) write many posts on this subject. Many things have brought this on, but it probably started for me when our family took a trip to Costa Rica a few years back. I was impressed by the simplicity and lack of consumerism in the regions we visited. The people were very well educated, but preferred to live a simple, organic life with little possessions and little waste. Brad and I are also at a place that it has become essential to downsize many things in our life, from stuff to our budget. I have also been influenced by the functionality of my own small salon. I love the fact that we have kept Bohemian Hair simple and that we focus on two things: people and great hair. I also had a"less is more" moment this year when a stylist friend of mine (who is launching her own personal shopping and closet organization business: more on that later!) cleaned out 30% of my closet and I found I had more to wear and spent little to no time selecting outfits. After reading a few good blogs and a book on minimalist living, I've decided to give it a go. It will be a slow and challenging process, but I'm looking forward to getting rid of clutter, sticking to a budget and hopefully freeing up some time for myself and my family. I mean, how many times can you clean out a garage or a game room in one year?
4. My oldest will be graduating high school and going off to college this year. It still seems odd when I write or say this. I'm so excited and sad all at the same time. I know this will be an exciting time for Regan and will be a huge adjustment in our family. I have to say, even though it will be hard and I will miss her, I'm thrilled to see the growth that she (and me) will go through this year.
5. As my little salon continues to grow, I am constantly learning how to make Boho better for our clients and my staff. After 4 years (wow, 4 years!) we are still loving what we do and continue to work hard to make it better. As always I'm excited to find new education to bring into our salon, and we will be hosting some great workshops and events this year.
This wraps up a little of what has been going on in my little corner of the world and some of the wonderful things I can look forward to this year. I hope you are having a fabulous start to 2014, and would love to hear about some of your goals and plans for this upcoming year!
There are many things going on with me professionally and personally this year that I'm so excited about. I'm not going to bore you with lots of details, but I would love to share with you a few thoughts and goals as I ring in (a little late, I know) 2014.
1. I have a new blog in the making! As many of you know, this blog started as a salon blog and has quickly morphed into my own personal blog. The more I began blogging the more I realized how much I used to enjoy writing, and it has become a passion and a great creative outlet for me. I have purchased a domain name and will be taking this blog in a more creative direction, with an emphasis on recipes, hair, and organization. I will be posting on a regular basis and will be learning as I go, so stay tuned!
2. My husband is getting ready to open his own law practice in Angleton, TX. We purchased a small home and have created a homey, wonderful space for Brad to do two things he is passionate about: connecting with people and practicing law. Leaving the security of a larger firm has been a big move for him, but he is very excited about being able to do what he loves in a smaller space and a smaller town. My experience with my own business in Angleton has been such a positive one, and I know it will be for him as well!
3. This will be a year of "minimalist" living. This one is huge for me, and has been in the making for quite some time. I could (and will) write many posts on this subject. Many things have brought this on, but it probably started for me when our family took a trip to Costa Rica a few years back. I was impressed by the simplicity and lack of consumerism in the regions we visited. The people were very well educated, but preferred to live a simple, organic life with little possessions and little waste. Brad and I are also at a place that it has become essential to downsize many things in our life, from stuff to our budget. I have also been influenced by the functionality of my own small salon. I love the fact that we have kept Bohemian Hair simple and that we focus on two things: people and great hair. I also had a"less is more" moment this year when a stylist friend of mine (who is launching her own personal shopping and closet organization business: more on that later!) cleaned out 30% of my closet and I found I had more to wear and spent little to no time selecting outfits. After reading a few good blogs and a book on minimalist living, I've decided to give it a go. It will be a slow and challenging process, but I'm looking forward to getting rid of clutter, sticking to a budget and hopefully freeing up some time for myself and my family. I mean, how many times can you clean out a garage or a game room in one year?
4. My oldest will be graduating high school and going off to college this year. It still seems odd when I write or say this. I'm so excited and sad all at the same time. I know this will be an exciting time for Regan and will be a huge adjustment in our family. I have to say, even though it will be hard and I will miss her, I'm thrilled to see the growth that she (and me) will go through this year.
5. As my little salon continues to grow, I am constantly learning how to make Boho better for our clients and my staff. After 4 years (wow, 4 years!) we are still loving what we do and continue to work hard to make it better. As always I'm excited to find new education to bring into our salon, and we will be hosting some great workshops and events this year.
This wraps up a little of what has been going on in my little corner of the world and some of the wonderful things I can look forward to this year. I hope you are having a fabulous start to 2014, and would love to hear about some of your goals and plans for this upcoming year!
Sunday, December 1, 2013
Sunday Suppers
I've always prided myself on creating home cooked meals that my family enjoy, even during crazy work weeks. But in the last few years, my family has changed. We've gone from week nights of my kids being home without too many after school activities to three teenage girls that are all involved in various different activities.
"Back in the day" (I love that expression), we designated Sunday evening as our family time. I would cook something a little more elaborate than my weeknight meals and we would enjoy a meal that wasn't rushed at our family table. Afterwards we would watch a movie. Not only did Brad and I look forward to those evenings, but the girls did as well.
Fast forward a few years, and Sunday has become another chaotic evening. My oldest daughter is a senior and will be heading to college soon. She also has a part time job that keeps her busy (and responsible) . Soon she will be gone, and our family will once again make a shift to accommodate the change.
So I'm reclaiming (or attempting to reclaim) Sunday Suppers. Things have gone quite smoothly since I've made this announcement, with little to no resistance or gnashing of teeth. I'm quite happy about it. Some Sundays are better than others, and some Sundays still fall apart with school projects that are due and my oldest daughter's work schedule. But it's a start.
A few weeks ago I made one of my family's favorites: lasagna. My recipe is a combination of many recipes with a few of my own adjustments. It's actually quite simple to make. Once again, I must apologize for my lack of precise measurements in my recipes. Hopefully I'll get better at this as I attempt to log recipes out of my head, which is where most of them are stored!
Lasagna
For the sauce:
2 small cans of tomato paste
2 small cans of water
2 16 oz cans of tomatoes
1 lb. of sausage, preferably Italian, but I've been known to use whatever I could find!
1.5 lb. of lean ground beef
1 cup onion, finely diced
Fresh basil, chopped
Sugar, about 1/2 cup
2 cloves fresh garlic, finely chopped
Salt and pepper to taste
Oregano to taste
Cheese mixture:
Parmesan cheese
Mozzarella cheese
Small container of part skim ricotta cheese
2 eggs
Splash of warm water
Barilla no boil lasagna noodles
Starting with the sauce, brown your meat and drain. Sauté your garlic and onion, and add your tomatoes, tomato paste and water. Add meat and spices. I like my sauce a little on the sweet side and the sugar cuts the acidity from the tomatoes. Bring to a low boil and let it simmer. I usually don't let this simmer for too long, mainly because I'm impatient and I'm going to be baking this dish for an hour in the oven.
Oh yes, that reminds me! Preheat your oven to 350 degrees.
Now for the cheese filling. Please don't get too technical with this. It's really hard to mess up! In a large bowl, add your ricotta cheese, eggs, some grated mozzarella (about 2 cups) and some parmesan cheese, grated. Add a splash of warm water to create a thinner consistency. Not too thin, just enough to be able to stir it without getting a hand cramp! Sometimes I add a package of chopped spinach to my cheese sauce for a little something different, but to each his own. I also like to grate extra parmesan and mozzarella in between my layers, but I like my lasagna pretty cheesy, (like me).
Now to assemble!
Let's pause for a moment so I can share with you how much I love this brand of pasta. This is the closest you will get to fresh pasta, and the fact that you don't have to boil them is a huge bonus. I also prefer the thin sheets to the grooved thicker ones because they're more like authentic homemade lasagna noodles.
I start with a little sauce at the bottom of my pan, followed by the pasta. Don't overcrowd the pasta because it will expand in your dish. Next is your cheese mixture, followed by an extra dose of grated parmesan or mozzarella cheese (if you're into that sort of thing). Keep this process going until you get pretty close to the top of your pan, ending with sauce and a good helping of mozzarella and parmesan cheese. Cover and bake for an hour. After an hour remove the foil and bake another 7-10 minutes. Let it cool for another 5 minutes, and you're good to go!
I would love to hear some of your favorite lasagna recipes, and I hope you get the opportunity to enjoy mine!
"Back in the day" (I love that expression), we designated Sunday evening as our family time. I would cook something a little more elaborate than my weeknight meals and we would enjoy a meal that wasn't rushed at our family table. Afterwards we would watch a movie. Not only did Brad and I look forward to those evenings, but the girls did as well.
Fast forward a few years, and Sunday has become another chaotic evening. My oldest daughter is a senior and will be heading to college soon. She also has a part time job that keeps her busy (and responsible) . Soon she will be gone, and our family will once again make a shift to accommodate the change.
So I'm reclaiming (or attempting to reclaim) Sunday Suppers. Things have gone quite smoothly since I've made this announcement, with little to no resistance or gnashing of teeth. I'm quite happy about it. Some Sundays are better than others, and some Sundays still fall apart with school projects that are due and my oldest daughter's work schedule. But it's a start.
A few weeks ago I made one of my family's favorites: lasagna. My recipe is a combination of many recipes with a few of my own adjustments. It's actually quite simple to make. Once again, I must apologize for my lack of precise measurements in my recipes. Hopefully I'll get better at this as I attempt to log recipes out of my head, which is where most of them are stored!
Lasagna
For the sauce:
2 small cans of tomato paste
2 small cans of water
2 16 oz cans of tomatoes
1 lb. of sausage, preferably Italian, but I've been known to use whatever I could find!
1.5 lb. of lean ground beef
1 cup onion, finely diced
Fresh basil, chopped
Sugar, about 1/2 cup
2 cloves fresh garlic, finely chopped
Salt and pepper to taste
Oregano to taste
Cheese mixture:
Parmesan cheese
Mozzarella cheese
Small container of part skim ricotta cheese
2 eggs
Splash of warm water
Barilla no boil lasagna noodles
Starting with the sauce, brown your meat and drain. Sauté your garlic and onion, and add your tomatoes, tomato paste and water. Add meat and spices. I like my sauce a little on the sweet side and the sugar cuts the acidity from the tomatoes. Bring to a low boil and let it simmer. I usually don't let this simmer for too long, mainly because I'm impatient and I'm going to be baking this dish for an hour in the oven.
Oh yes, that reminds me! Preheat your oven to 350 degrees.
Now for the cheese filling. Please don't get too technical with this. It's really hard to mess up! In a large bowl, add your ricotta cheese, eggs, some grated mozzarella (about 2 cups) and some parmesan cheese, grated. Add a splash of warm water to create a thinner consistency. Not too thin, just enough to be able to stir it without getting a hand cramp! Sometimes I add a package of chopped spinach to my cheese sauce for a little something different, but to each his own. I also like to grate extra parmesan and mozzarella in between my layers, but I like my lasagna pretty cheesy, (like me).
Now to assemble!
Let's pause for a moment so I can share with you how much I love this brand of pasta. This is the closest you will get to fresh pasta, and the fact that you don't have to boil them is a huge bonus. I also prefer the thin sheets to the grooved thicker ones because they're more like authentic homemade lasagna noodles.
I start with a little sauce at the bottom of my pan, followed by the pasta. Don't overcrowd the pasta because it will expand in your dish. Next is your cheese mixture, followed by an extra dose of grated parmesan or mozzarella cheese (if you're into that sort of thing). Keep this process going until you get pretty close to the top of your pan, ending with sauce and a good helping of mozzarella and parmesan cheese. Cover and bake for an hour. After an hour remove the foil and bake another 7-10 minutes. Let it cool for another 5 minutes, and you're good to go!
I would love to hear some of your favorite lasagna recipes, and I hope you get the opportunity to enjoy mine!
Tuesday, November 12, 2013
Cheese Soup Recipe
For a good portion of last week we were blessed with great Fall weather, or at least it was Fall according to Texas standards. And to me it means one thing: SOUP!
My business partner and friend used to make a cheese soup that I really enjoyed, so I took his recipe and "tweaked" it. Not that his wasn't good enough, but I like to play around with other people's recipes and make them my own. It's how I roll. (Sorry, I couldn't resist throwing that saying in there!)
The finished product was wonderful, and needless to say, great for a crisp "Fall" day in Texas. Enjoy!
Kristen and Bo's Texas Cheese Soup:
Smoked Sausage
Store bought rotisserie chicken
Box of Velveeta cheese
3-4 cups of chicken broth
Can of cream of chicken soup
Yellow onion, chopped
Bell pepper, chopped
Red pepper, chopped
Jalapeño pepper, chopped
Celery (4 stalks) chopped
1 clove garlic, chopped
Can of rotel tomatoes
Cajun seasoning
Sauté vegetables in a little butter or olive oil. Add sausage and your deboned chicken. Add cream of chicken soup, rotel tomatoes and chicken broth. Bring to a simmer and add your chopped Velveeta. I like to cube mine and please make sure your cheese is room temperature so it won't curdle! There's no reason to put a new box of Velveeta in the fridge. (Randall's puts it in their cold section and I don't get this, but that's another rant for another time!) Add your Cajun seasoning. Once everything is cooked down and creamy, I transfer it to my crockpot and put it on low to cook for a few hours, stirring and checking it occasionally.
Chopped veggies for soup.
Had to stop and feed my dog Chui some sausage!
The finished result!
A little side note: you may have to add chicken broth during the cooking process to get the desired consistency. I don't measure..sorry! I just taste and add. This soup is also really good topped with a little cilantro. Enjoy!
My business partner and friend used to make a cheese soup that I really enjoyed, so I took his recipe and "tweaked" it. Not that his wasn't good enough, but I like to play around with other people's recipes and make them my own. It's how I roll. (Sorry, I couldn't resist throwing that saying in there!)
The finished product was wonderful, and needless to say, great for a crisp "Fall" day in Texas. Enjoy!
Kristen and Bo's Texas Cheese Soup:
Smoked Sausage
Store bought rotisserie chicken
Box of Velveeta cheese
3-4 cups of chicken broth
Can of cream of chicken soup
Yellow onion, chopped
Bell pepper, chopped
Red pepper, chopped
Jalapeño pepper, chopped
Celery (4 stalks) chopped
1 clove garlic, chopped
Can of rotel tomatoes
Cajun seasoning
Sauté vegetables in a little butter or olive oil. Add sausage and your deboned chicken. Add cream of chicken soup, rotel tomatoes and chicken broth. Bring to a simmer and add your chopped Velveeta. I like to cube mine and please make sure your cheese is room temperature so it won't curdle! There's no reason to put a new box of Velveeta in the fridge. (Randall's puts it in their cold section and I don't get this, but that's another rant for another time!) Add your Cajun seasoning. Once everything is cooked down and creamy, I transfer it to my crockpot and put it on low to cook for a few hours, stirring and checking it occasionally.
Chopped veggies for soup.
Had to stop and feed my dog Chui some sausage!
The finished result!
A little side note: you may have to add chicken broth during the cooking process to get the desired consistency. I don't measure..sorry! I just taste and add. This soup is also really good topped with a little cilantro. Enjoy!
Thursday, October 10, 2013
Changing a Blog
I've decided to make a few changes on my blog. Nothing mind blowing, but a blog designed for the salon has quickly turned into a personal blog for me. Everyone in the salon has their own hobbies and interests outside of work, and I'm finding my creative outlet to come in the form of writing stuff down.
Those of you that know me also know I love to cook...a lot. I'm affectionately known as a Food Snob at work (hence the new blog name). What many probably don't know is that well, I've gained a few pounds in the past few years, which has changed my relationship with food and how I eat.
Most of my adult life I've maintained a healthy weight that I've been happy with. I enjoy eating good quality food and opt for healthy choices over quick and unhealthy. I also enjoy working out and staying active, even though owning a salon and raising three teenage girls has made long gym workouts virtually impossible.
So I'm trying something a little new on this blog. I may seem a little discombobulated at times, but I'm sure I will figure it out as I go along, which is how I do most things.
I will continue to share my stories and views from the perspective of a hairdresser, friend and parent, but I will also be incorporating more recipes and sharing some of my ups and downs. My goal is to lose some of this weight and still be able to enjoy some of the food I love without losing my sanity. I know, that's a little dramatic, but have I mentioned to you how much I love food?
In closing, I want to share with you a simple recipe for sesame chicken stir fry that my husband made. I am the primary cook in our family, but I also work late two nights a week. We also have three girls in three different activities, (That's what I get for promoting individualism!) and Tuesday and Wednesday we are running girls to tumbling and swim practice. This is a quick and easy stir fry, and I love it because it's light and not my usual heavier sweet ginger brown sauce I whip up for stir fry meals. I hope you enjoy!
Sesame Chicken and Vegetable Stir Fry
Sauce:
garlic, minced
1 tsp ground ginger
red pepper
2 tsp sesame seeds
1 can (14.5 ounces) chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp sesame oil
Mix sauce ingredients together with a whisk and set aside.
For the stir fry you can add whatever you like, but this is my personal favorite.
Chicken Breast, cut into strips
snow peas
red bell pepper, sliced
green onions, sliced into fourths
broccoli
The trick with good stir fry is to get your skillet really hot and cook everything separately before you put your sauce in. Get your skillet really hot and put in the chicken strips. I use a good non stick pan and I dont spray any oil in the pan. This sears the meat and gives it a good brown "crust". Brown your chicken and set aside. At this point I like to put a little sesame oil in the pan. I find that it adds flavor to my vegetables. Stir fry your veggies one by one, making sure you dont overcook the vegetables. You still want them crunchy. Remove vegetables, and add your sauce and lower your heat, slowly whisking. Bring the sauce to a light boil and add your chicken. Let the chicken simmer for a few minutes and then add your veggies. Do not overcook. Salt and pepper accordingly. Serve over rice.
I don't use precise measurements with my cooking. This irritates my husband when he's trying to recreate one of my recipes, but for me it's common sense and understanding your ingredients. Plus, who has time for measuring when your family is ready to eat? I hope you enjoy this meal as much as I did!
Those of you that know me also know I love to cook...a lot. I'm affectionately known as a Food Snob at work (hence the new blog name). What many probably don't know is that well, I've gained a few pounds in the past few years, which has changed my relationship with food and how I eat.
Most of my adult life I've maintained a healthy weight that I've been happy with. I enjoy eating good quality food and opt for healthy choices over quick and unhealthy. I also enjoy working out and staying active, even though owning a salon and raising three teenage girls has made long gym workouts virtually impossible.
So I'm trying something a little new on this blog. I may seem a little discombobulated at times, but I'm sure I will figure it out as I go along, which is how I do most things.
I will continue to share my stories and views from the perspective of a hairdresser, friend and parent, but I will also be incorporating more recipes and sharing some of my ups and downs. My goal is to lose some of this weight and still be able to enjoy some of the food I love without losing my sanity. I know, that's a little dramatic, but have I mentioned to you how much I love food?
In closing, I want to share with you a simple recipe for sesame chicken stir fry that my husband made. I am the primary cook in our family, but I also work late two nights a week. We also have three girls in three different activities, (That's what I get for promoting individualism!) and Tuesday and Wednesday we are running girls to tumbling and swim practice. This is a quick and easy stir fry, and I love it because it's light and not my usual heavier sweet ginger brown sauce I whip up for stir fry meals. I hope you enjoy!
Sesame Chicken and Vegetable Stir Fry
Sauce:
garlic, minced
1 tsp ground ginger
red pepper
2 tsp sesame seeds
1 can (14.5 ounces) chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp sesame oil
Mix sauce ingredients together with a whisk and set aside.
For the stir fry you can add whatever you like, but this is my personal favorite.
Chicken Breast, cut into strips
snow peas
red bell pepper, sliced
green onions, sliced into fourths
broccoli
The trick with good stir fry is to get your skillet really hot and cook everything separately before you put your sauce in. Get your skillet really hot and put in the chicken strips. I use a good non stick pan and I dont spray any oil in the pan. This sears the meat and gives it a good brown "crust". Brown your chicken and set aside. At this point I like to put a little sesame oil in the pan. I find that it adds flavor to my vegetables. Stir fry your veggies one by one, making sure you dont overcook the vegetables. You still want them crunchy. Remove vegetables, and add your sauce and lower your heat, slowly whisking. Bring the sauce to a light boil and add your chicken. Let the chicken simmer for a few minutes and then add your veggies. Do not overcook. Salt and pepper accordingly. Serve over rice.
I don't use precise measurements with my cooking. This irritates my husband when he's trying to recreate one of my recipes, but for me it's common sense and understanding your ingredients. Plus, who has time for measuring when your family is ready to eat? I hope you enjoy this meal as much as I did!
Monday, September 23, 2013
The Life of an Introvert
I thought I would share with you a book I'm currently reading called "Quiet: The Power of Introverts in a World That Can't Stop Talking." The author, Susan Cain, is a lawyer and a Harvard Law Graduate. She's also an introvert, and her thoughts on introverts trying to make it in an extroverted world has been both insightful and refreshing.
For those of you who don't know me really well, I am an introvert. This surprises many of my clients and some of my friends, but my family and close friends will vouch that this is true. People in general misunderstand the true meaning of "introvert" and "extrovert". To put it in simple terms (because I'm not a Harvard graduate), extroverts get their "energy" from being around people, and introverts need solitude in order to "refuel".
This doesn't mean that introverts are all homebodies and that they don't enjoy social activities. Quite the contrary. It just means that they enjoy different types of social interaction than the outgoing extrovert. Introverts are more likely to enjoy small groups to large crowds, and they prefer conversations about relationships and people rather than tasks and activities.
Some interesting observations are made by the author that makes a lot of sense to me. She explains how in the past fifty years we've grown away from appreciating what introverts bring to the table in the business (and social) world. Instead of creating environments where the two types work harmoniously together, we are pushing more towards extroversion. Businesses, churches and our education system scream the same message: In order to get ahead, you need to network, be bold, work in teams, become a public speaker, and continually "put yourself out there." All of these characteristics are admirable and useful, and I'm not saying introverts (or extroverts for that matter) shouldn't be "squeezed" to do something out of their comfort zone, but what happens when you shut down the qualities of an introvert and try to make him or her a "wanna-be extrovert?" The answer is, you lose a huge piece of the puzzle that makes businesses, churches and multiple systems whole and successful.
Introverts are the deep thinkers, the writers, the listeners and the observers. They're great planners and "behind the scenes" people. They are wonderful counselors and advisors. They think before they speak and usually don't judge without observation. They know their clients and employees. They are intuitive and pick up patterns of thinking that many extroverts overlook. They prefer working by themselves rather than teams, and they're the innovators (think Steve Jobs). They can also make wonderful leaders. Bill Gates, Warren Buffet, George Stephanopoulos, Audrey Hepburn, Rosa Parks, Abraham Lincoln, Laura Bush, Emma Watson, Courtney Cox, Albert Einstein, and Christina Aguilera are a few of the many well known introverts of the world. J.K. Rowling, author of Harry Potter and proud introvert claims she created the idea for Harry Potter while traveling alone on a delayed train from Manchester to London. Too shy to ask to borrow a pen, she created the story of a scrawny, black haired boy who was to become a great wizard.
Please don't get me wrong, I love extroverts! Many of my close friends are extroverts. My oldest daughter and husband are extroverts. I admire the ability to be outspoken and gregarious without needing little to no downtime. I love that extroverts never meet a stranger and don't really shy away from networking events or public speaking. We introverts need you, and the reality is you need us too!
In conclusion, I think this book is really speaking to me because for years I spent my life as a "closet introvert". I was trying so hard to be the outgoing, bigger than life personality that I thought was necessary for success, and the result was an unauthentic version of what I thought I needed to be. As I've become more comfortable with who I am, I find that my clients and friends appreciate what comes natural to me, which allows me to give more of my true self and to be more creative with my business.This doesn't mean I don't enjoy collaborating with my coworkers or laughing it up with friends. It just means that after a few hours of stimulation, I need to pull back and enjoy my own company. I still would love to master public speaking without being so nervous and I long to feel completely comfortable at big parties, but I also accept that I will probably never get a charge from attending networking events or PTA meetings. And according to Susan Cain, that's okay, because introverts have so much more to offer than fumbling his or her way around another social event.
I'm only halfway through the book, and as you can see I already have had much to say about it. I'm sure I'll finish it this week at my daughter's tumbling practice. I'll be the one in the corner, book to face, chuckling over the conversations the extroverted moms are having while waiting for their kids!
For those of you who don't know me really well, I am an introvert. This surprises many of my clients and some of my friends, but my family and close friends will vouch that this is true. People in general misunderstand the true meaning of "introvert" and "extrovert". To put it in simple terms (because I'm not a Harvard graduate), extroverts get their "energy" from being around people, and introverts need solitude in order to "refuel".
This doesn't mean that introverts are all homebodies and that they don't enjoy social activities. Quite the contrary. It just means that they enjoy different types of social interaction than the outgoing extrovert. Introverts are more likely to enjoy small groups to large crowds, and they prefer conversations about relationships and people rather than tasks and activities.
Some interesting observations are made by the author that makes a lot of sense to me. She explains how in the past fifty years we've grown away from appreciating what introverts bring to the table in the business (and social) world. Instead of creating environments where the two types work harmoniously together, we are pushing more towards extroversion. Businesses, churches and our education system scream the same message: In order to get ahead, you need to network, be bold, work in teams, become a public speaker, and continually "put yourself out there." All of these characteristics are admirable and useful, and I'm not saying introverts (or extroverts for that matter) shouldn't be "squeezed" to do something out of their comfort zone, but what happens when you shut down the qualities of an introvert and try to make him or her a "wanna-be extrovert?" The answer is, you lose a huge piece of the puzzle that makes businesses, churches and multiple systems whole and successful.
Introverts are the deep thinkers, the writers, the listeners and the observers. They're great planners and "behind the scenes" people. They are wonderful counselors and advisors. They think before they speak and usually don't judge without observation. They know their clients and employees. They are intuitive and pick up patterns of thinking that many extroverts overlook. They prefer working by themselves rather than teams, and they're the innovators (think Steve Jobs). They can also make wonderful leaders. Bill Gates, Warren Buffet, George Stephanopoulos, Audrey Hepburn, Rosa Parks, Abraham Lincoln, Laura Bush, Emma Watson, Courtney Cox, Albert Einstein, and Christina Aguilera are a few of the many well known introverts of the world. J.K. Rowling, author of Harry Potter and proud introvert claims she created the idea for Harry Potter while traveling alone on a delayed train from Manchester to London. Too shy to ask to borrow a pen, she created the story of a scrawny, black haired boy who was to become a great wizard.
Please don't get me wrong, I love extroverts! Many of my close friends are extroverts. My oldest daughter and husband are extroverts. I admire the ability to be outspoken and gregarious without needing little to no downtime. I love that extroverts never meet a stranger and don't really shy away from networking events or public speaking. We introverts need you, and the reality is you need us too!
In conclusion, I think this book is really speaking to me because for years I spent my life as a "closet introvert". I was trying so hard to be the outgoing, bigger than life personality that I thought was necessary for success, and the result was an unauthentic version of what I thought I needed to be. As I've become more comfortable with who I am, I find that my clients and friends appreciate what comes natural to me, which allows me to give more of my true self and to be more creative with my business.This doesn't mean I don't enjoy collaborating with my coworkers or laughing it up with friends. It just means that after a few hours of stimulation, I need to pull back and enjoy my own company. I still would love to master public speaking without being so nervous and I long to feel completely comfortable at big parties, but I also accept that I will probably never get a charge from attending networking events or PTA meetings. And according to Susan Cain, that's okay, because introverts have so much more to offer than fumbling his or her way around another social event.
I'm only halfway through the book, and as you can see I already have had much to say about it. I'm sure I'll finish it this week at my daughter's tumbling practice. I'll be the one in the corner, book to face, chuckling over the conversations the extroverted moms are having while waiting for their kids!
Monday, June 10, 2013
Planning the Family Menu
Being a busy mom that runs a business but also loves to eat real food (and I love to cook), I'm always trying to find ways to manage cooking healthy meals with my busy schedule. I think I'm pretty successful at it, some weeks are better than others.
My goal is to eat at home, and try to eat as organic and clean as possible. Does it always happen? NO! Do we eat junk and processed food from time to time? YES! But balance and giving myself a break are the two things I'm putting into practice these days.
I know there's a lot of frustrated , overworked parents that find cooking for their families challenging and about as fun as a hangnail. I get it. I really love to cook, but I've learned that cooking during the week doesn't quite get my culinary creative juices flowing. I've learned to save those meals for friends and weekends. I would like to share with frazzled parents everywhere (and I say parents because I know just as many of you dads cook just as much as moms) some of my tips for providing home cooked meals for your family.
I would also like to point out that I am far from a health nut, and I could lose a few pounds myself. I do, however, try to maintain a healthy, balanced lifestyle, and do my best to create one for my children. It amazes me that we are the richest, most innovative country in the world, and we are also the fattest. Obesity is an epidemic in this country, and the rise of childhood obesity boggles me. I do believe it starts in the home. Providing healthy meals and teaching our children how to eat and what to eat starts with us and the example we set for our families. Now that I'm done with my soapbox moment, here are a few tips from this imperfect, frazzled mom.
I do my shopping on Sundays or Mondays, but preferably on Mondays when I'm off. I like to get it done in the morning, and I shop once a week. I don't buy in bulk at SAMs that often (maybe once a month for paper and cleaning items) because I don't find it to be any cheaper. I also try to buy organic meat and a lot of fresh seafood.
This is how I start:
I'm off on Monday and Thursday, so I usually cook meals that take a little more time and effort on those days. I work late on Tuesday and Wednesday, so I plan a crockpot meal on one of those nights, and my husband is responsible for a meal on the other night. We had friends down this past weekend and made fajitas, so there are a lot of leftovers and we did do some heavy grocery shopping for that on Friday.
Now it's time to see what's in my fridge, my pantry and my freezer.
I know you're mesmerized by the organization going on, right?
Pulling out meat and veggies from the weekend.
Okay, now it's time to plan my meals for the week. Keep in mind this is a list that for the most part gets followed, but can change with an extra swim practice or an overly tired mom! I know I have leftover broccoli, fajita steak and tilapia in the freezer.
Here is my five star dinner menu for the week:
Real complicated, huh?
I knew I had red beans, rice and cornbread mix in the pantry. I also keep stir fry sauces handy and spice them up with fresh ginger, brown sugar and soy sauce for quick stir fry meals.
Now keep in mind, my husband hit the store for me while I was at work on Friday, so my fridge is stocked with lunch meat, milk, eggs, and enough groceries to feed my three teenage monsters for the week. But check out my "grocery list" for the week!
It really doesn't get any easier than that!
I hear so many of my tired clients start talking about what they're going to feed their families for dinner when they sit in my chair at the salon. This is a time where they should be relaxing at the end of their day, not trying to figure out dinner. It also cost more if you make multiple trips to the grocery store, especially when you're tired and you don't have a plan. I find taking a few minutes to plan your menu and grocery list saves money, time, and creates healthier meals!
I hope I've helped in some small way by sharing a few of my tips. I'd love to hear some of yours!
Now, do I read a book or organize that pantry?
My goal is to eat at home, and try to eat as organic and clean as possible. Does it always happen? NO! Do we eat junk and processed food from time to time? YES! But balance and giving myself a break are the two things I'm putting into practice these days.
I know there's a lot of frustrated , overworked parents that find cooking for their families challenging and about as fun as a hangnail. I get it. I really love to cook, but I've learned that cooking during the week doesn't quite get my culinary creative juices flowing. I've learned to save those meals for friends and weekends. I would like to share with frazzled parents everywhere (and I say parents because I know just as many of you dads cook just as much as moms) some of my tips for providing home cooked meals for your family.
I would also like to point out that I am far from a health nut, and I could lose a few pounds myself. I do, however, try to maintain a healthy, balanced lifestyle, and do my best to create one for my children. It amazes me that we are the richest, most innovative country in the world, and we are also the fattest. Obesity is an epidemic in this country, and the rise of childhood obesity boggles me. I do believe it starts in the home. Providing healthy meals and teaching our children how to eat and what to eat starts with us and the example we set for our families. Now that I'm done with my soapbox moment, here are a few tips from this imperfect, frazzled mom.
I do my shopping on Sundays or Mondays, but preferably on Mondays when I'm off. I like to get it done in the morning, and I shop once a week. I don't buy in bulk at SAMs that often (maybe once a month for paper and cleaning items) because I don't find it to be any cheaper. I also try to buy organic meat and a lot of fresh seafood.
This is how I start:
I'm off on Monday and Thursday, so I usually cook meals that take a little more time and effort on those days. I work late on Tuesday and Wednesday, so I plan a crockpot meal on one of those nights, and my husband is responsible for a meal on the other night. We had friends down this past weekend and made fajitas, so there are a lot of leftovers and we did do some heavy grocery shopping for that on Friday.
Now it's time to see what's in my fridge, my pantry and my freezer.
I know you're mesmerized by the organization going on, right?
Pulling out meat and veggies from the weekend.
Okay, now it's time to plan my meals for the week. Keep in mind this is a list that for the most part gets followed, but can change with an extra swim practice or an overly tired mom! I know I have leftover broccoli, fajita steak and tilapia in the freezer.
Here is my five star dinner menu for the week:
Real complicated, huh?
I knew I had red beans, rice and cornbread mix in the pantry. I also keep stir fry sauces handy and spice them up with fresh ginger, brown sugar and soy sauce for quick stir fry meals.
Now keep in mind, my husband hit the store for me while I was at work on Friday, so my fridge is stocked with lunch meat, milk, eggs, and enough groceries to feed my three teenage monsters for the week. But check out my "grocery list" for the week!
It really doesn't get any easier than that!
I hear so many of my tired clients start talking about what they're going to feed their families for dinner when they sit in my chair at the salon. This is a time where they should be relaxing at the end of their day, not trying to figure out dinner. It also cost more if you make multiple trips to the grocery store, especially when you're tired and you don't have a plan. I find taking a few minutes to plan your menu and grocery list saves money, time, and creates healthier meals!
I hope I've helped in some small way by sharing a few of my tips. I'd love to hear some of yours!
Now, do I read a book or organize that pantry?
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