stress reduction technique | A Thankfully Imperfect Woman

Aug 8

3 Comments

Booster Cables Attached…Charged and Ready to Go (Chug, Chug)

How do you start blogging again when you’ve taken such a long break? (It’s been almost 5 months.)

This is the question I’ve been struggling with for a few months.

I figured I needed a catchy title…which, of course, prolonged the process. Read more

May 20

6 Comments

The Deep, Dark Well and the Bright, Shining Son

Imagine you’re in the bottom of a really deep well.

Overwhelmed and haunted by memories:

A loss that cut deep in your soul. Arguments with loved ones. A history of past abuse. A history of deep shame.

Memories of (insert yours here). Read more

Apr 3

2 Comments

Teriyaki Pot Roast

It may be April 3rd, but here in Northern Minnesota it looks like December. More snow is in the forecast for tonight and with everyone’s moods low (I think we’ve hit an all new level of crankiness), I knew it was time for some comfort food. Of course, having made regular pot roast throughout the winter, I decided to make it with a twist.

I rarely make something that’s not from a recipe. I tried years ago and it was a disaster. But this time…this time…it was FANTASTIC! Of course there were a few things that I realized should have been done differently, so I incorporated those into the recipe below.

TERIYAKI POT ROAST

1 – 2-3# Beef Roast (find one that has some nice marbling – it makes the roast more juicy)

1 – Bottle of Teriyaki Sauce

4 – Golden Russet Potatoes

4-8 – Carrots, cut up (8 if you use small baby carrots)

6-8 – Brussel Sprouts

1 – Medium Onion – diced

1 – Shake of Montreal Steak Seasoning (to lightly cover the roast)

1 – gallon Ziploc Bag

Place your roast in a gallon Ziploc bag with 2/3 of the Teriyaki Sauce. Refrigerate 4-6 hours.

Brown the roast (preferable in the same pan you’ll be using in the oven). Once browned on all sides, add vegetables. Pour in 1/4 cup of water and the rest of the Teriyaki Sauce. Cover and cook at 350 degrees for 1.5 hours, remove the cover and cook another 30 minutes.

Remove roast from pan, slice and return to pan. The juices will help keep it moist. Serve with hot buttered rolls.

Enjoy!

Patty O

Mar 30

2 Comments

When Something Touches Your Soul

Have you ever had a smell, a touch, a sight, a sound, or even a taste touch your soul? Such a poignant touch that tears start to fall, or you revel in a sweet memory this sense brings back to your mind? I’ve experienced this before, and I had it happen again on Saturday.

Let me explain and share my moment…

I was sitting with my morning cup of coffee, listening to Sirius XM – The Message and the song ‘You Raise Me Up‘ by Selah came on. My husband and I were in the middle of a conversation and tears just started to flow down my cheeks. He looked at me with a questioning look on his face, as we weren’t having any kind of earth shattering conversation, and all I could do was shrug my shoulders. “It’s the song”, was all I could say. Why? I have no idea. I don’t remember when I last heard it or why it was so poignant to me. But sometimes we don’t have all the answers, do we?

In His hands…we’re all in His hands. And what a comfort that is.

Good times or bad, He’s with us. Whether we feel Him there or not…He’s there.

May God bless all of you on this Sunday.

He sure has blessed me.

Patty O

Mar 29

Best Snack EVER: Frosting & Graham Crackers

This post comes courtesy of Miss Gabi and Mr. Lah’s Speech Class. Her assignment was to do a demonstration speech and she chose ‘How to Frost a Cupcake’. Can I just say YUM?

I had to write a note to her teacher so that he knew she made them without any help. Of course, I couldn’t just leave it at ‘Yes, she did it all herself’. Me? No. I also added ‘Feel free to give her another food assignment’!

The inventor of this Best Snack EVER is my sister Carol. She is a woman of many talents; cake decorator, painter of pictures, stained glass art creator, house and yard decorator, baker of amazing cookies, caregiver, great Mom, and yes, everyone loves her. I hate her. Just kidding. I admire her – always have and always will!

It was in her cake decorating that she came up with the idea of using the extra frosting by putting some between graham crackers. Her sons and I thoroughly enjoyed her extra frosting creations. And now you can too!

For the frosting for Gabi’s cupcakes, she used a fantastic recipe courtesy of the Food Network’s website and creator Gale Gand. I hope you like it as much as we did:

Quick Vanilla Buttercream Frosting

Ingredients:

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Directions:

In a standing mixer fitted with a whisk, mix together sugar and butter.

Mix on low-speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Now for the tough part…to frost a cake or a use it all as snacks. Hmmm…

I vote for the snacks.

Set up your station with your bowl of frosting and your pack of graham crackers, now grab your graham crackers, break them in half and slather (technical term) some frosting on half. Use the other half to top off your creation.

We’ve discovered that the best beverage selections to complement your creation are either a glass of milk (our choice of beverage when her sons and I were younger), or a glass of wine (for us now in the ‘over 21’ category).

Ready, set, EAT! Yummmmmmmy!

I hope you enjoy your treats as much as we did!

Patty O

ps…As you can see Miss Gabi added food coloring and made rainbow frosting. I wish I’d taken a picture of her cupcakes, they were beautiful!