How do you eat an elephant?

You know how the saying goes? How do you eat an elephant? One bite at a time. There is truth in this and, as I tackle huge projects this Spring, I just breathe through it and repeat this mantra over and over. One bite at a time, one step at a time, and one day at a time. A new floor in the garage leads to cleaning and painting and removing every blessed item outside. A new floor in the living room means storing furniture and pulling carpets and pulling staples. Refinishing floors in the kitchen and entry means dust so thick you can write in it, and a week of sleeping in the basement to avoid the fumes.

Change is hard. There are times I think it would be easier to keep the house the same but then I flip through a décor magazine or watch an HGTV show and think, “I’ve got to update everything!” New colors, new designs, and CUT THE CLUTTER! One day, I will have the perfect home. Everything labeled and color-
coordinated. When asked to find something, I will hand it to you in seconds rather than frustrated minutes running up and down stairs searching in vain to find the Bingo game or a book I need.

The one area I keep pretty organized is my pantry and spice cupboard. I like to know what I have to cook with, and where to find it. I helped my sweet neighbor clean her pantry this summer and, not to talk out of school, no one NEEDS eight spice containers of cumin! (You can only make so much salsa and chili.) Look for new flavors and tastes. If you’re going to eat an elephant one bite at a time, make it flavorful! So take on those big projects. Bring on a change with a clean closet or drawer and, whatever you do, Enjoy Spring!

Peace and Hugs, Sandy

“In the middle of it all, pause and look around you. Appreciate what’s beautiful. Take in the love. Nod to what’s good and true. And then move forward one step at a time.” – Kathy Freston

Delicious Pork Chop Rub

1/4 cup light brown sugar

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. salt

1/2 tsp. black pepper

2 Tablespoons olive oil

4-5 pork chops, boneless

In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix. Heat olive oil in a skillet over medium/high heat. After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. Enjoy!

Garlic Lime Grilled Chicken Marinade

1/3 cup + 2 Tablespoons pure honey

1/4 cup brown sugar, packed

1/4 cup regular soy sauce

8 cloves garlic, minced

2 Tablespoons Sriracha hot sauce; adjust for desired heat level

Zest of 1 lime

3 Tablespoons freshly squeezed lime juice

1 tsp. ground or freshly grated ginger

1/4 tsp. table salt

2–3 lbs. boneless, skinless chicken thighs (thighs recommended for tenderness)

Thoroughly dry chicken with a paper towel and pierce with a fork throughout. Lightly pound pieces into even thickness. Sprinkle both sides of chicken pieces with a light layer of kosher salt (kosher salt is much coarser than table salt.)

In a large pan or bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve 1/4 cup of the marinade for later. Add chicken to the pan/bowl of marinade, turning to coat well. Marinate 2-3 hours, turning occasionally to re-coat.

Coat grill with oil, heat over medium-high heat until hot. Place chicken evenly on grill and cook until nice grill marks appear and the center is no longer pink, approx. 4 min./side (time depends on thickness) and basting occasionally with your 1/4 cup of the reserved marinade.

Let the cooked chicken sit at room temp for 2-3 minutes before cutting into it. Serve immediately with freshly chopped cilantro for garnish, if desired.

Marinated Vegetable Salad

2 cups cauliflower florets

2 cups cherry or grape tomatoes

2 cups chopped carrots

1 cucumber, seeded then chopped

1 bell pepper (any color), seeded then chopped

For the Vinaigrette:

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

2 Tablespoons minced shallots

4 tsp. Dijon mustard

2 tsp. Italian seasoning

2 cloves garlic, pressed or minced

salt and pepper

For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl, then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart, for your tastes.)

Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.