May 16 2013

Be Good to Yourself

It’s easy to get wrapped up in the day-to-day operations, forgetting that you have needs, too. Between my job, kids, husband, pets, and blog, I find myself steaming along at an alarming rate at times with no cause to pause. The body, however, has other ideas. If you won’t listen to its whispered warnings, it will find another way to get your attention, usually in a manner you’d rather not endure.

Last week was a bit too hectic. #BrunchWeek, as much as I loved it, brought on a slew of daily promotion at a more feverish pace than usual. Add to that 4 nights of going to bed at 1:30 AM, only to awaken at 6 AM, and a night out with my husband checking out a new band and the next thing you know, my shoulder is screaming in defiance and the muscle spasms in my leg and ankle are practically preventing me from walking. Enough is enough. The body will be ignored no longer.

I have a bad history of pushing aside my problems until they cannot be ignored anymore. Even when the shoulder issue presented itself, instead of attacking it right away, I began internet research. I can see it now: someday, I’ll have a heart attack and instead of calling 911, I’ll be on google trying to see what else my symptoms could signal, convincing myself it’s nothing more than a bad lunch or lack of sleep that’s the cause. It’s ridiculous how much I’ll minimize my own needs! When I decided that I wasn’t, in fact, dying (it was my left arm, after all), I signed up at my favorite wellness center–A Healing Trail–for the next available appointment.

massage therapy room

Massage therapy isn’t new to me. When I was pregnant with my daughter, I started having sciatica issues. The pinched nerve would crop up from time to time, but a massage or three would work it out and then I’d return to my routine. I love massage, but with a tight budget, it’s been too much of an extravagance to indulge in regularly, even if it’s helped my health. Sadly, when I signed in to the online scheduling website, I discovered it had been 3 years since my last rub down. Years full of post-surgery pain that could have been addressed without popping pills. Ridiculous!

Given my need for immediate care, I saw a new massage therapist this time–the owner of the facility. She was kind and considerate, running at a much slower pace than my frantic one. When she asked what was wrong, I rattled off a litany of issues so fast, I’m surprised her head didn’t spin. Then she asked how much water I had been drinking. I answered her honestly–I knew they recommended being well-hydrated before massage therapy, and I knew I was nowhere near that. My sheepish answer of “a couple cups so far” was given with the expectation of receiving harsh judgment, but she gave me the gift of education instead. I’ll admit that I was a little impatient at first when she discussed the function of water in the body–I only had a half hour for my appointment, after all, and I wanted to make the most of it–but I began to see the point, and understood that she was trying to help me, not lecture me. Water is essential. And if you don’t drink enough of it, the body will act out. Those muscle spasms I suffer from? They’d likely be lessened by a proper intake of water every day. And no, I wouldn’t have to take up residence next to the toilet to achieve that. In time, my body would adjust.

water bottle

upgrading from my cup to a water bottle!

She left and it was time for me to strip down. In retrospect, I’m amazed at how easily I did this, given she was a new therapist for me and I can’t even pick out a new doctor because of how hard it is for me to trust new people. (A whole other long story with insurance changes being the catalyst… needless to say, I haven’t seen my PCP in quite a few years, another error I must remedy soon.) Still, I climbed up on the table, covered myself up, and let the warmth wash over me. I closed my eyes, desperate for relaxation to come. Funny thing about that–you cannot will it to happen. And with a busy mind, it’s frustratingly elusive.

The massage therapist returned and got to work. She explained how I could help relieve some of the tension at home, especially in the muscles around my shoulder blade, where they are in a horrible knotted mess. She stressed how important it was to work both sides, as tension on one side could be pulling the other, knocking the body out of whack.

My mind refused to empty and I kept worrying there wasn’t enough time. Still, the kneading and prodding felt fantastic, albeit a bit painful in the tight areas. The next thing I knew, 30 minutes had passed and she had touched on far more than I thought possible in the time frame allotted.

I didn’t jump off the table ready to leap over small buildings, but there was a definite improvement. One that, in order to continue progressing, will require more care. Stretching. Drinking plenty of water–half my body weight in ounces, every day!! Moving. And coming back in 2 weeks for more kneading. Because I need it. Badly.

massage therapy table

I put myself last all the time, but this time, I need to do this. I need it for my well-being, both of body and mind. To renew my spirit, to help me get back on track with my fitness goals–derailed time and time again by pain–and to assist me in refocusing and growing. It’s time to be good to myself. It’s time to take care of myself. Because if I don’t, nobody else will.

How are you good to yourself? What do you do to love your body, mind, and spirit?

May 11 2013

#BrunchWeek: Stuffed French Toast Using @CAWalnuts

Disclosure: California Walnuts provided me with a bag of walnuts for participating in #BrunchWeek, which were used to prepare this recipe. All opinions remain my own.

You baked that brioche from Wednesday, right? Good, because it should be just the right consistency now for one of my favorite ways to eat brioche–Stuffed French Toast.

Brioche Stuffed French Toast

One of the down sides to homemade bread is that you have to use it quickly. Since it’s full of the good stuff, it’s also more likely to go moldy or stale within a matter of days instead of weeks. You’ll have to bake more often to fill demand, but you’ll also be avoiding additives and chemicals, so it’s worth it. Plus have you ever eaten a loaf of grocery store bakery brioche? Blech. That is not what bread is supposed to taste like!

Brioche French Toast

What do you do when your brioche has turned stale? Transform it into French toast, of course. Many of you are already keen on this, given the comments I’ve read this week, and I’m glad that you haven’t been kept in the dark. You can’t beat brioche when it comes to French toast. But we’re talking Mother’s Day here, so we want to make the ordinary extraordinary. This is where stuffed French toast comes in.

Brioche French Toast

A bit of a hybrid between grilled cheese and French toast, stuffed French toast puts the ooooh! in ooh-la-la! Perfect for a brunch celebrating Mom and all she’s done for you! Show her that you care and go the extra mile. She’ll love you even more for it!

Brioche Stuffed French Toast

In this case, I chose to add some chopped California walnuts to the filling, providing textural interest. The walnuts complement the sweet/sour cherry preserves and smooth cream cheese beautifully, creating a memorable dish. Don’t be surprised if this becomes Mom’s favorite part of her special brunch. You’ll be making it over and over again!

5.0 from 1 reviews

Stuffed French Toast
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast/Brunch
Serves: 4

Ingredients
  • 4 ounces cream cheese, softened
  • ¼ cup black cherry preserves
  • ¼ cup California walnuts, lightly toasted and then chopped
  • 8 thick slices brioche
  • 3 large eggs
  • 3 Tablespoons whole milk
  • 1 teaspoon dried orange peel
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon organic sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon unsalted butter
  • confectioners’ sugar

Instructions
  1. The night before, combine the cream cheese, preserves, and walnuts, mixing well, and refrigerate overnight. In the morning, take it out 15 minutes before you’re ready to prepare the French toast.
  2. Spread ¼ of the cream cheese mixture on one slice of bread. Pair with another slice to make a sandwich. Repeat with the rest of the slices and cream cheese.
  3. In a medium bowl, whisk together the eggs, milk, orange peel, cinnamon, sugar, and vanilla, beating until well combined.
  4. Heat a large cast iron skillet over medium to medium-high heat and melt ½ of the butter in the pan.
  5. Dip 1 sandwich in the egg mixture, let it sit for 5-10 seconds, then flip over and dip that side, also letting it sit for 5-10 seconds. Add it to the heated pan.
  6. Repeat so you’ll have 2 sandwiches at a time in the pan.
  7. Flip when golden brown, then cook until that side is also golden brown.
  8. Plate and sprinkle confectioners’ sugar over the top before serving.
  9. Repeat with other 2 sandwiches.

Are you curious about who won the giveaways we’ve been promoting all week?

PinChatLive #BrunchWeek

Join our PinChatLive from 2-3PM Eastern Time today to learn who won. You don’t want to miss these announcements–you could be a winner! Good luck and thanks for joining us for #BrunchWeek!

What did everyone else make to close out the week…?

Brunch Drink Recipes

Cherry Sangria by Cooking In Stilettos
Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Vanilla Pomegranate Mojito by Noshing With The Nolands

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Carrot Cake Pancakes by Love and Confections
Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato

Spreads and Dips for Brunch

Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner
Strawberry-Kiwi Jam by Sweet Remedy

Brunch Dessert Recipes

Chocolate Trifle {kid friendly} by Real Housemoms
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade
Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Sour Cream Coffee Cake by Savory Sweet Eats

May 08 2013

#BrunchWeek: Brioche (& The #Giveaways Continue!) #ad

Disclosure: Giveaways are sponsored by The Food and Wine Conference and #SundaySupper, Stonyfield Organics, Bob’s Red Mill, Whole Foods Orlando, Blackgold Farms, Flavors of Summer, California Walnuts, and Lodge Cast Iron. All opinions and recipes remain my own, unless otherwise noted.

#BrunchWeek continues and I want to know: What kinds of foods do you usually serve at a brunch? Quiche? Bacon? How about a nice, soft loaf of bread? With a hint of sweetness, brioche is the perfect brunch bread, whether you’re toasting it and slathering with jam or saving it for loftier pursuits. It’s just a little bit special–not something you make every day–which will make Mom feel all that much more appreciated. Pull out all the stops–she’s worth it!

Brioche bread

Watching brioche dough knead is a little like watching magic happen. Or I’m just light-headed from holding my breath so long, half anticipating my mixer will blow up in the process. Regardless, when you go from a sloppy, sticky mess to a smooth ball of dough, there is nothing short of magic in the transformation, even if it takes the brute force of a stand mixer kneading for 20 minutes to achieve it. I had to hold myself back from adjusting the wetness of the dough like I usually do in bread baking–and it was so hard to do! Patience is rewarded, however, with a soft, buttery bread that will knock your socks off!

Brioche loaf

There is very little hands-on time devoted to this special bread. Throw the ingredients in the bowl, watch your mixer knead it, place it in a lightly oiled bowl, cover, let it sit overnight, and spend about 2 minutes shaping the dough the next day before you let it sit to rise and bake. Yes, it takes time, but you can wash your dishes and tidy up your house in the meantime. Or sit back with a margarita. Your choice.

Brioche and slices

You don’t have to sprinkle the pearl sugar on top–especially if you’re planning on using the brioche for something savory, like shaping it into hamburger buns. But if its end will most likely be on the sweet side, the pearl sugar is a nice extra touch. This is the same stuff used in authentic liège waffles, in case you’re wondering what else you can use this specialty sugar for (also an excellent idea for Mom’s brunch!). Now get to work! Because you’re going to need this for Saturday’s recipe.

Brioche loaf

4.5 from 2 reviews

Brioche
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Bread
Serves: 24

Ingredients
  • ¼ cup whole milk
  • 10 Tablespoons unsalted butter, softened
  • 3 Tablespoons organic sugar
  • 3 large eggs
  • 1 large egg yolk, reserving the white for later
  • 2¾ cups King Arthur Unbleached All-Purpose Flour
  • 1½ teaspoons Himalayan pink salt
  • 1 packet Red Star Platinum yeast
  • 1 large egg white, reserved from earlier
  • 2 Tablespoons pearl sugar

Instructions
  1. Place the milk, butter, sugar, eggs, egg yolk, flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook and start kneading on medium low speed.
  2. Let the machine do the work, turning the sticky mess into a soft, glossy dough ball. This may take 20 minutes or more to achieve.
  3. Transfer the dough ball to an oiled mixing bowl, cover, and let it rest in the refrigerator overnight, or at least 8 hours.
  4. Take the dough out of the refrigerator and divide it in half with a sharp knife.
  5. Separate each half into 3 equal portions.
  6. Roll out those portions into long ropes, about 12 inches long.
  7. Braid 3 of the ropes together, pinching the ends together. Repeat with the remaining 3 ropes.
  8. Take out 2 loaf pans; if using nonstick, you can put the dough right in the pan. If you’re using stoneware, make sure to grease with butter first. Place the braided loaves into the pans and cover.
  9. Put in a warm place to rise, about 3 hours. It won’t exactly double in size, but it should get nice and puffy.
  10. When you’re getting close to time to bake, preheat oven to 350 degrees Fahrenheit.
  11. Brush the proofed bread loaves with the egg white and sprinkle 1 Tablespoon of pearl sugar over the top of each.
  12. Bake on the middle rack for 40-45 minutes, tenting the tops with foil after 20 minutes.
  13. Remove to a wire rack to cool.

Let’s see what else is on the brunch table today….

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms

Don’t forget to enter yourself for the giveaways! So many wonderful things coming from our awesome sponsors!

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