More Miller Time

Do you ever feel like you're just about to tip over the edge of Overwhelmed Mountain? Of course you do. We all do, from time to time. Yet we keep adding to our list of responsibilities. We join just one more committee or civic group. We say yes to requests before even thinking of the possibility of saying no. We feel compelled to help and share our talents, sometimes without consideration for the time/energy commitment. I've done this. Oh WOW, have I done this. I realized that there was a problem when I began to feel anxious about accepting a lunch or happy hour invitation. Fearing that one of these groups, organizations or possibly even my JOB might need my time. Concern that I might simply be too exhausted to enjoy a social call has made me turn down many requests. It's time to learn to say no.

Saying no could open so many doors! I could again find time (read: energy) to enjoy Miller-Time. I could have more lunches with friends & family. Finish reading the book I got for Christmas and have yet to explore beyond chapter 2. I could start swimming again. God, I love swimming. Decorating! We are moving into our new house in just over a week - and we have so many ideas and plans......

It's reasonably likely that I would have more time and inspiration to write. It's been duly noted that I have lacked some zest and timeliness on Miller-Thyme postings. Even though I love to write - and eat.

Speaking of eating, this Brian-Creation is one I really love to eat. It's quick, healthy and oh-so-tasty. It's ever evolving. We've never made it the same way twice. It's really all about what fresh veggies, protein and herbs we have on hand. It's a great one to play with. Say YES to this!

Lettuce Wraps

You'll need:

1/2 cup uncooked brown rice

10-15 lettuce leaves (romaine and Boston lettuce work well)

2 small boneless, skinless chicken breasts (we have also used chicken thighs and pork chops)

1-2 jalapeño peppers, diced (more or less, to taste)

1 small onion, diced

3 carrots, diced

2-3 garlic cloves, minced

1/8 cup fresh ginger, minced

2 stalks celery, chopped

1/4 cup fresh mushrooms, chopped (we use shiitake or cremini)

1/4 cup fresh scallions, chopped

1/4 cup Bragg liquid amino (or your favorite soy sauce)

Sriracha - to taste

Fresh herbs - whatever you have on hand (cilantro works well)

Olive oil - enough to coat the bottom of a large skillet

White wine (a little for cooking, a little for drinking)

The steps:

Begin cooking the rice, per package instructions. While it's cooking, saute the chicken until just cooked through. Remove from heat, transfer to a large bowl.

In the same pan, add a touch of wine and olive oil. Begin sauteing the veggies. Start with those taking longest to cook first (carrots, celery). Then add onions, scallions, jalapeños and mushrooms. Add the herbs, amino/soy sauce, and sriracha. Stir well and cook for another minute.

Once all are cooked to desired tenderness, return chicken to pan and add garlic & ginger.

By now, the rice should be done. Put in into a large bowl.

Once the chicken/veggie mixture is done, add to the bowl and mix with rice.

Serve with lettuce leaves. Spoon, wrap & eat. Mmmm... delicious.

Re-inspired. And thankful for desserts.

Has it really been 5 months since our last blog post?? It has. I suck! Believe me, Brian has been cooking. Tons. Lots of new recipes. Fresh takes on older recipes. I just haven't felt my part - the writing. Brian has offered to take over my job as the author - but that wasn't our original plan. The idea was that we'd have this project to do together. I just haven't been holding up my end of the deal. SO, with that, I'm becoming re-inspired and am going to make every effort to keep the recipes and writing flowing yet again.

But first, some news - and a HUGE reason why we've been so busy. We're moving!! And we are super excited about it. On June 1st, we'll close on our dream home (which is only about 3 blocks from our current home). It's a big, beautiful two-story that just oozes kindness and history. The first time I walked in, I felt myself take a deep breath and exhale with that feeling of 'home.' It is parked on a street aptly named Sunnyside. Brian loves the kitchen, and I fell in love with the dining room. There are 2 fireplaces, gorgeous wood floors and a front porch that begs for friends and a chilled bottle of Chardonnay.

With moving comes all sorts of excitement. Shopping for new furnishings and carpet... playing with color schemes and window treatments... trying not to fall over the edge of 'overwhelmed' as I have a tendency to do when there is just so much to do.

I'm wondering what the first meal we'll cook in the new house will be. It's one of the many intoxicating thoughts that keeps me up at night. And I'm searching for just the right recipe.

Recipes! That's why you're reading, yes? Hmmm..... Here is one that isn't nutritionally healthy in the slightest. However, it's mentally healthy. When I'm stressed, it's a bandage. When I'm long-day exhausted, it's a reward. And tonight, it could very well be dinner.

Chocolate Challah Bread Pudding

You'll need:

1.5 - 2 cups fresh fruit (we've use sliced strawberries and/or blueberries)

1/4 cup dark rum

1 half stick butter - cut into small pieces

1 loaf fresh challah bread

1.5 cups milk**

1.5 heavy cream**

3/4 cup sugar

1 vanilla bean, halved

16 oz. dark chocolate

4 large eggs

The Steps

Preheat oven to 325 degrees.

Cut the challah into 1-2 inch cubes.

Place cubed challah into a glass baking dish. Strew with the fruit, rum and half of the butter.

In a saucepan, combine the milk, cream, sugar and vanilla bean. Bring to a boil over medium heat. Remove from heat, add chocolate and allow to stand for 3 minutes. Then whisk until smooth.

Whisk eggs until combined, in a large mixing bowl. Then strain the milk mixture into the eggs and beat them together. Be mindful not to do this too quickly, or you'll risk scrambling the eggs. And do not over-beat.

Strain the mixture back in the pan and use a spoon to skim any foam from the surface. Pour the mixture over the cubed challah bread. Top with with the small pieces of butter.

Bake for 45 minutes. Serve warm, bathed in vanilla ice cream. Yum.

And, yes - in these photos there is already a huge piece missing. It's just so damn good, I couldn't wait for a picture to be taken. Oops.....

**Note - In an attempt to "lady-fy" this recipe ever so slightly, Brian occasionally uses all skim milk, omitting the heaving cream entirely. I simply MUST indulge... so anywhere we can save on the fat or calories, I'm all for it.

November?? Already???

How can it possibly be November already?? I remember when I was young(er), old(er) folks used to rattle on and on about how time flies. I wondered to myself, does time speed up with age?? Well, I can answer that for myself; yes. In fact it does. It must, because I swear it seems October just began. Yet today, I logged on to ebay and it proudly informed me that Christmas is just 54 days away. Thanks, ebay...

Holiday party invitations have already graced our mailboxes and voicemails. And I have begun shopping for the perfect holiday dress for this year's Starlight Ball. Our stockings are hung -but they have been since July - and our Christmas ornament for 2010 is on the bookshelf waiting for the tree to go up. I've started a list of Hanukkah and Christmas gift ideas... which is to say I have names of would-be gift recipients noted, with nothing else added yet.

The stress of the holidays is creeping in. Having so many family members (a blessing) and deciding how to be in numerous places simultaneously (a curse) has been on my mind. As I was at the beginning of fall, I'm trying to simplify life. Control the things that I can and should and leave the rest to happenstance. I'm working on it.... not a pro yet.

Many gatherings we are going to, and certainly the same is true for you, are potlucks. Here is a simple and very tasty recipe that follow us to many parties. Hopefully this will help simplify that "what-to-make" stress that accompanies holiday invites.

This recipe came from Brian's Mom, MaryAnn.

He just made a few "Miller-fi-cations" here and there.

BROCCOLI SALAD

You'll need:

2 large bunches broccoli, just the florets

4-5 strips bacon, fried & crumbled

1/2 cup sunflower seeds

1/2 cup pine nuts

1 cup raisins

1 small red onion, diced

1 cup mayo (or miracle whip)

1/4 cup sugar

3 tablespoons red wine vinegar

The Steps:

Mix the broccoli florets, bacon, sunflower seeds, pine nuts, and onion in a bowl.

In a separate bowl, mix the mayo, sugar and vinegar. Pour over broccoli mixture. Mix well and refrigerate overnight.

Easy enough?? There. You can check one thing off your holiday 'to-do' list. Enjoy!