My strawberries are thriving. They love the weather we are having in my neck of the woods and they ripe fast, so I am having tons of them everyday. It’s so much fun! This year I fertilized them naturally with leaves from my banana trees and other sustainable methods I have; maybe that’s why they are so happy.
ONE OF MY STRAWBERRY PLANTS 😍
I have so many that now I have to figure out a way to feed the family with them so no strawberry goes to waste. Well, my hens eat them when for some reason they go bad. Usually I eat them fresh right off the plant, in shakes, I make refreshing drinks, jam, popsicles, shortcake, and even salads.
6 large yellow onions, sliced thinly 1 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon salt 2 cups dry white wine 2 quarts chicken stock 5 ounces Gruyere cheese, grated (a Cheddar would work, too) 4 slices of hole-y, country bread
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.
This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!
Waking up on Sunday, have an aromatic Hawaiian coffee, playing a chess game in the computer, spend the rest of the day with family and friends enjoying delicious fun messy food. This is my kind of a wonderful Sunday 😁
Perfectionists have a lot of baggage that other people don’t, and that baggage comes from constantly striving to appear perfect.” Basically, it’s not easy being perfect; it’s heavy and exhausting.
When we live a rigid life in order to attain out-of-reach goals, we miss out on the organic rhythms that our mind and bodies might be moving to in a life less focused on perfection. Striving to be great … or good or even just okay.
Messy but lots of Fun!
Rather than perfect allows one to find their groove and excel, even if that means excelling with a messy sink or undone hair. And when you get to that point, and can find the liberating joy of imperfection? I would say that’s pretty perfect.
Messy Beautiful Hair!
Furnham says that people focused on perfection tend to have low self-esteem, noting also the presence of “guilt and its fellow travelers, shame and self-recrimination.” Admittedly it’s not clear if low self esteem feeds perfectionism or if perfectionism feeds low self esteem, but when I think of the more confident people I know, they are the ones unashamed of imperfection.
I for one stopped being so rigid in my cycling schedule. I now dress the way I feel like, colorful if I want to, no planned routes. Yes, I am a Messy Cyclist, and I LOVE IT!
Messy Happy Cyclists!
“If you believe in yourself, everything is possible. Live the life of your dreams. Let it be!”—dramacn