Eating and drinking can be …

Practical = “All I have in my fridge is moldy mac n cheese, a few lemons and BBQ sauce. I think I’ll go out to eat.”

Functional = “I’m Meeting ‘The Girls! We are sipping on pink cocktails, nibbling on shrimp flat bread, soaking up some juicy gossip and relishing in “girl time.”

Random = Question: ” You hungry?” Answer: “Yes, Please”

Romantic = Hot Date + Yummy Food + Zesty Cocktails = Hot ( you fill in the blank)

Somehow it feels better spending some money towards a good meal, booze and socializing with strangers if there is a charity involved. San Antonio is full of organizations, galas and gatherings that raise money and awareness for something wholesome.  We are also blessed to have talented Chef’s who donate their time, help organize said events,  and show up for some local-hot-celebrity-chef-googlin’. Recently, I enjoyed the San Antonio Cocktail Conference. I’m not a “cocktail snob,” yet I pleaded for a media pass to learn more about the art of mixology (cocktails are as cool as bacon these days).  In essence, I have made it easy for you, and offer three reasons to mark your calendars for next year…

1. HEART The proceeds of the entire  conference benefits Heartgift of San Antonio.  A seriously wonderful organization that enables children from AROUND THE GLOBE to have heart surgery they would not have opportunities or access to otherwise.  Recently, a dear friend of mine had to face a heart surgery for her baby, I cannot imagine a family in that situation not being able to provide a nesecaasry life saving surgury for their child. The San Antonio Cocktail Conference provides proceeds towards this organization. This year the conference raised $75,000 dollars and helped save the heart and life of a young girl from China, Ziran.

(photo: Savor SA)

2. PASSION not only does the conference give a hellava lot of money towards a kick butt cause-they invite awe- inspiring people to teach at the conference, such as: Dale Degroff (known as  The Godfather of Cocktails), Michael Madrusan, Julie Reiner, Robery Hess, Johnny Schuler and many more.  I had the pleasure of sitting down for an interview with Johnny Schuler. Johnny is a master distiller from Peru. He lives and breaths passion for Pisco Liquer. Pisco is a brandy produced in Peru and Johnny himself has won countless awards for his own brand, Pisco Porton. He is the type of guy that you meet and you want to literally, “drink his koolaid” or in this case Pisco Sour. He seeps passion and inspiration for what he does and believes there is a difference between “drinking” and “tasting” when it comes to cocktails or life in general. “You drink to get drunk, you taste to experience,”  Johnny stated during our interview. A sip much like a bite of food can take you to a new world, and create a new experience in and of itself.

3. EATS  The opening of the conference and the pub crawl portion were my personal favorites, of course, both involved food. The historic and beautiful Majestic Theatre hosted the opening of the conference and the San Antonio Chef Coalition provided the food. I was working at the Jason Dady Restaurant Group table and our famous DUK Truck Tacos we served. People were drinking booze like it was water and  I over heard a few comments about there not being “enough” food. However, we gave out hundreds of tacos and there were other vendors as well.  It was a cocktail party, people, petite bites and mucho drinks was the-name-of-the-game. Perhaps, more food to sample from more hot local chefs next year might be some feedback, but still the party-and proceeds went to a great cause. The bar take over/pub crawl at Tre Trattoria Downtown, was also amazingly delicious~A Dallas bar, The Standard Pour took over the beautiful urban bar of  Tre Trattoria Downtown. The pub crawl included other stops at Bohanians, The Brooklynite, and Bar 1919 as well. Tre Trattoria provided a plethora of snacks  and the red double decker bus provided a safe ride for all attendees, all for only for 50 bucks.

Overall, the conference had so much to offer and in the meantime, if you get thirsty there are great places to eat, drink and be merry in San Antonio.

-The Brooklynite, great scene and award-winning cocktails made by James Beard Nominated Mixologist, Jeret Pena.

-Bar 1919, iconic meets chic

-Arcade Midtown Kitchen  my favorite outdoor-indoor bar and you must order the shrimp-pineapple flatbread.

-Ocho in the Hotel Havana, where Miami’s flare meets San Antonio’s charm.

-Feast atmosphere is as modern as it gets, wonderfully sexy waitstaff, artisan cocktails, and delicious eats.

Other Noteworthy Charitable Events in San Antonio that involve copius amounts of food and drinks… Paella Challenge, Culinaria (beer and wine run is coming up), and Fiesta’s Taste of The Northside.

For more of the latest upcoming events around San Antonio, check SavorSA.com and as always–

If you are what you eat and drink BE Delicious

**(Note: I am the marketing PR manager for Jason Dady Restaurants, however all opinions are my own and if I dont like an event I dont write about it! see Delishcolosure for the fine print).

I’ve been really struggling with my blog-dentity lately. Let me rephrase- I’ve been really struggling with E.V.E.R.Y.T.H.I.N.G lately.  Who ever said living our dreams is like walking on clouds and drinking rainbows?  That guy, and I am sure it was a guy, clearly had a drug problem  and no children. I’ve been a fool for wishing and hoping for that “perfect” one-size-fits-it- all- definition for life. Call me crae crae, I want it all and a drizzle of truffle butter.  I want the hot, juicy romance, the happy, well-adjusted,  extremely loved, arts and crafts filled children, the passionate dream job, the deep, intimate soul-friendships, the buzzing social life, the charismatic, amazing self-fulfilled self,  the loving family relationships, the Audrey Hepburn wardrobe,  the 18th century cottage in the “cool” part of town, the clean car with no cheerios plastered on the seats or wafts of spoiled milk lingering in the air, the hot 6-pack bod, the shiny red painted toes, the glistening white teeth, the organic food-filled fridge, the lemonade on the porch on a hot summer evening, the Mother Theresa warm heart covered with Pam Anderson boobs…Did I mention, the painted toes?

(photo source)

Yes, I  strive to have my life be blissful and romantic 99.9% of the time. Yet, I have discovered recently that being content with an evolving partnership, with extremely loved children that are just extremely loved, with a job that I’m passionate about, with friendships that offer what they offer, with family relationships that are at times close and connected and other times distant and challenging, with the wardrobe that is mish-mashed and slightly 90′s, with the cool house nestled in the suburbs in the not-so-cool-part-of-town, with a car that has gas in it’s tank, a bruised bumper and a mess of cereal enmeshed in the carpet, yet it still runs,  with the bod that has some stretch marks, with the toes that get painted on special occasions, with the fridge that is filled with food, spilled milk,  and something sticky, with the me that does my best to enjoy what I have and yet still strive towards extraordinary bliss, with the self that does it’s darnedest to accept the things it cannot change, with the breath into the moments that feel unbearable while lavishing in the ones that flow with ease and delight, and with the trust in the process just as it is.

(photo source)

No, my life hasn’t been filled with fancy food,  fancy meals out, or  fancy time to ponder about delicious in a edible sense. It has been filled with re-defining and accepting “what is” with the greatest grace within me. I have been seeking and yearning to savor the moment, “eating my heart out”  in a passionate sense, and digesting gratitude as much as possible. I guess even “Delicious” can be redefined.

A New Year. It’s like starting the makings of a new recipe or making something delicious from scratch. I’m not really into “resolutions,” but I do see the benefits of putting my dreams into the universe, working my tail feathers off and being prepared when those dreams manifest. It’s all about making a recipe, mixing together the ingredients, and soaking up the flavors of a self-created delicious life. I invite you to join me in making this year your year, the year you made your life sweet and savory with a pinch of salt and a dash of citrus, balanced and yet your own.

Here is what I have in store….2013

Food and Travel:

Visit Hawaii eat fresh mangoes, do yoga daily, learn how to surf, hike a volcano, kiss underneath a waterfall, and meet wildly colorful locals.

Visit NYC: eat at Par Se, Mission Chinese, Eleven Madison Park, and various other street meat food trucks, NYC slices of pizza pie, hipster coffee shops, and random places with creamy hummus and vegan cookies.

Visit Chicago for the Food and Wine Festival I missed this year. Eat at: Next

Visit Los Angeles and my best friend, Libby. Eat at a high school friends wine bar, Vintage Enoteca, go to a taping of The Bachelor Women Tell All (i know.. I know.. ).

Continue to be involved in the food world of San Antonio, volunteer with the Food Bank, participate in the Cocktail Conference, Austin Food and Wine, create local events that support the food culture and healthy lifestyles.

BE A ROCK STAR at my DELICIOUS JOB. Make The Jason Dady Restaurant Group Nationally known, publish in National Food and Wine Magazines, help Jason become A James Beard Winner.

**All places visited I will be on assignment for and will be able to eat, write and devour all in one.

Body:

Become a Hatha yoga teacher

Yoga, running, lifting daily

Run the NYC marathon and Rock N Roll Marathon

Mind:

Read a book a month, and participate in a book club.

Journal daily

Participate in Carrie Contey’s EVOLVE program again

Participate in Sue-Ann Gleason’s Well Nourished Women Program.

Spirit:

Laugh until my tummy hurts as often as possible

Sing at open mic nights

Listen to music as often I can

Meditate Daily

Participate at Celebration Circle,(retreats and volunteer)

Bake, cook, dance, and PLAY with my babies

Begin to write my second book and have a book deal by the end of the year.

Projects:

Continue to create and inspire women in the arts through Zoetica and writing for Feminest.com

Design a sanctuary in my backyard

Participate in writing retreats and develop an online writing, food, nourishing e-course.

Create art, write an inspirational blog, and continue to inspire the bejesus outta myself and others.

And…That sounds like a year I want to live and live fully.

What about you?

So it’s the last few days of 2012, the year that the world was supposed to end. Yet, instead of the world ending a lot of beautiful things have blossomed. Here is Defining Delicious year in review, the food, the delicious, and the really freakin’ awesome. In no particular order…

1. One of my best girl friends, Kayte Billerman opened up The Good Bite Kitchen, on July 5th. The Good Bite Kitchen is an ALL vegetarian restaurant in the heart of the-middle-of-now where, AKA my hometown Lake Placid. You can people watch, smell farm fresh foods being roasted, and have a slice of homemade cake. A true gem.

2. My baby brother lands a job a NOMA, you can bribe me now for a reservation, I’m actually not kidding.

5. San Antonio opens up some stellar new spots to feed us: Bakery Lorraine, Bird Bakery, Hot Joy (which is a pop-up from The Monterey my fav brunch spot), Nao opened by the CIA, The Boiler House (great spot for wine and pork belly skewers),  The Brooklynite (amazing cocktails and food trucks), Laurent’s Modern Cuisine, Uncommon Fare which was opened by Tim-The- Girl and offers healthy, fresh lunches. We are getting cooler by the minute people.

6. Adam Roberts, one of my all time favorite food bloggers The Amateur Gourmet.com writes a book, Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks. My other all time favorite local food writers John Griffin and Bonnie Walker write a book, The Food Lovers Guide To San Antonio.  Seriously Delicious Words, People.

7. I land a dream job working for the amazing Chef Jason Dady and his incredible wife Crystal. Talk about a Delicious Life… I’ve spent many days and nights at BIN 555, Tre Trattoria both in Alamo Heights and Downtown, Two Bros. BBQ and The DUK truck. I’ve been basking in the wonderful life talking about, writing about, and eating food that is inspired by passionate people. If you are reading this and wishing you were me, go for it… not my job (back off bitches) but your own dream job. Take life by the meat balls and make it your own homemade version of pasta fagioli.

8. I met Gail Simmons at The Austin Food and Wine Festival. I read her book and decided these three words were also mine. Food. Travel. Writing. That is who I am, this is what I do, the life I live is created by these words. What are your three words?

9. I travelled to Anna Maria Island with my best friend and writer, Kristen Maneri (Orlando Great Dates). We made feasts, we drank wine, we went out for dinners, we met strange locals, and we laughed until our tummy’s hurt.

10. THE BEST MEAL OF 2012 was….

The pancakes made by my babies. Hands-down. It’s wonderful when your children are just old enough to crack eggs, beat them (the eggs not the children), and flip an ole flap jack to the depths of it’s crisp edges.  The pure joy of Lilah flipping the cakes, Charlie cracking his first egg and the huge freakin’ mess in the kitchen is and will always be cherished in my mind. Not to mention, the Cornell fresh maple syrup that comes from the most beautiful place in the world, served on the side. It’s more than a meal, it’s a sticky, brown circle of heaven.

Best Meal in San Antonio was at Laurent’s Modern Cuisine, French accents included. The pre-fixe menu is chef inspired each day, the service is phenomenal, and the atmosphere is cozy yet chic.

For a great list of New Years Eve menus around The Alamo City check out SAVORSA.com. (Of course, I highly recommend BIN555, Tre Trattoria Alamo Heights and Downtown. They have not-to-be-missed-menus, call TODAY).

2012 was full of Delcious Digesting, *and* the world did not end. 2013 is just around the corner and is full of huge possibilities, amazing meals with friends, family, and strange locals. More greatness being cooked up by The Dady’s and their mini empire that I get to be a part of. More books to be devoured, more chubby cheeked kisses to soak up, and more memories to create. Cheers.

And if you are what you eat be Delicious.

Happy NEW YEAR!

So yeah, rememeber back when I was putting out to the universe I really wanted a dream job… Well, I got what I wished for and a hot bowl of homemade pasta. I’m the proud Marketing Manager, for The Jason Dady Restuarant Group. It’s the best job I could have ever asked for. I get to write, create, inspire, and eat wonderful food e-v-e-r-y-single day.  Award-Winning Chef Jason Dady makes local ingredients sing on a porcelain plate at 4 local restaurants and a food truck. For example, this scallop dish with crispy pancetta, fennel puree and huckleberries at BIN 555. Yes. I am in LOVE.

Although, I’m as excited as a coon in a trash can, I must admit being a workin’ mama, even a part-time is an effin’ challenge. (Can I digress? The whole ‘Part-Time’ thing is like the whole ‘half-marathon’ thing. It’s still work and it’s still 13.2 miles of running… Seriously!)

Let me enlighten you…

- It’s 7:00am… I’ve just stepped in SHI*, spilled a carton of milk on my new skirt, cleaned up both shi*t and milk, wiped butts with shi* and something that looks like it may have once been milk on them, cleaned my sparkly hot work clothes from both liquids, made fruit and veggie-fresh lunches for two kids, made coffee and a green smoothie for me, packed a bag to hit the gym after work and kiddo pick-up, packed a bag full of snacks, diapers, and multiple changes of clothes, all while making breakfast, putting make-up on, wiping my own butt, cleaning up the mess that ensued while I was cleaning the other mess, checked emails to make sure I am remembering my daughters pre-school field trips, wiped another kiddo’s butt, packed the car to the brim with all of thee above (including wiped-butted kiddos and self with semi clean work clothes), drove to meet our nanny who takes one kiddo while the other kiddo is at pre-school, raced to my job while listening to 90′s hits, worked for as many  hours as possible, drink as much coffee as possible, laughed at myself and my silly mistakes as often as possible, packed up from a seemingly quick day at the job of  my dreams, only to pick up kids with unwiped butts, go to the gym,  sweat my own butt off,  raced home before kiddos melt down,  only to make a healthy dinner (scratch that- 3 effin’ dinners), wiped more butts, answered phone calls from people who think I’m dead, drank some wine, wiped up something that spilled while I was drinking copius amounts of said wine, bathed all the humans in the house, read The Three Little Pigs for the millionth time,  put clean (for the moment) kiddos to sleep, tried to read a few pages of a book I’ve been milking since June (no pun intended) and then off to sleep…

And that’s just ONE day!  Multiply that by 5 and you just got a little taste of what we mama’s take on.

Hence, My New Recipe for Work-Family Life Juggle….

Something Sparkly (preferably drinks but pearls, water in a martini glass, diamonds, and sequins work too)  & on a lucky day crunchy chickpeas and crab croquettes from BIN 555 with your best friend.

ADD This Philosophy (thanks, Kim)

And you should be good to go, at least until 7:00am.

How do you survive your days with or without cleaning butts and spilling milk?

*Note: all opinions are my own, independent of my employer. I was not paid for this post, I just love my job that much!

I love grocery shopping. I know add it to my list of crae crae quirks, along with no microwave and no cable t.v. Honestly, I enjoy the grab, go and flow of gathering healthy foods to feed my sweet lil family. Yes, I do look like a homeless woman with crazed wild boar in my cart 90 percent of the time, but I like it nonetheless. Part of what I like is the actual atmosphere of a store. I enjoy my local H-E-B for the fact that they are customer oriented, and it is conveniently accessible to my house, and kind to my wallet. I don’t have to drive to tim-buck-to just for some almond milk or an organic selection of breads. No, it doesn’t have the surplus of organic, gluten free, wheat free, nut bread,  that Whole Foods provides but it fits my needs and my kids enjoy some perks too.

Although, there are exceptions, like when I’m feeling fancy, I treat myself and my dinner menu to the fruits and loins of Central Market (also owned by H-E-B).  It’s kind of like my pedicure equivalent in grocery speak. I could spend hours roaming the specialty goods aisles, sampling fine cheeses and tickling the minds of the in-house sommeliers. Oh, and  I love Central Market’s grilled veggie panini, it’s seriously one of the best sandwiches in town. Not to mention, the free valet parking, (f-r-e-e).

Lord knows I threw the idea of meal-planning and couponing to the wind when I discovered that I would have to give up my $7.00 fresh english peas or carry some sort of order to my grocery cart of chaos. Yet, I have some tricks up my sleeve for creating a delicious adventure in the grocery store even with children or wild boar in tow.

Tip 1. Snacks. Always bring food to the food store (I know the irony is outstanding), or grab a banana or a bag of organic grapes to feed the hungry beasts. While the lil boars are munching, thou shall enjoy a few moments of grabbing thee groceries thee desires rather than anything thee can grab before thees hungry beasts escape. (Note: Whole Foods has some free goodies for the lil hungry beasts by the help cashier, H-E-B has a wheel to spin for kids to earn points and redeem free goodies, Central Market has balloons)

Tip 2. Make friends with your bagger. Smile and say something like, ” Yeah, I know I’m a living, walking, breathing, reminder of birth control.” Smile again and bravely ask for “help” to your vehicle AKA wild boar cage. Then, with any luck said bagger will help thee to thees car, while thee straps wild boar into something federal safety approved.

Tip 3:  Don’t give a hoot! So much energy in life goes towards judging others, giving hairy-eye balls, worrying about being judged, worrying about worrying, and so on. Seriously, stop!  Take a pause at the chocolate aisle. Deep cocoa nib infused breaths. If it’s one of those days, roll up your sleeves and dig into some chocolate covered somethin’ somethin’s throw them in the cart and stand proud. Even if the said chocolate makes the wild boar even more wild, at least when you get to the car you’ll have your trusty bagger to put the groceries in the trunk while you strap them into their seats.

Then after all is said, done, and bagged, treat yourself to a drive-thru coffee or go home and pour some of your sommelier recommended wine.

How do you survive grocery gettin’? You did survive didn’t you?

Be well, and if you are what you eat be Delicious.

Like us on Facebook and Follow us on Twitter or sign up for our Delicious Emails

One of my favorite bloggers, Bryana Howe writes tastefully and poetically on her site, oursommlife.com. You can taste those canned peaches as if they just popped out of the jar.  Enjoy

What Defines Your Delicious?

Some of my fondest memories from childhood commenced on the long rocky roads that led to my grandparent’s farm.  Our windshields would be thick with red dust, a cemetery for lovebugs, moths, and mosquitoes, while Kenny Rogers, John Denver, and Neil Diamond kept us company on the three hour journey into muggy, blistering heat.  The air was stagnant, reminiscent of the southern marshes of Louisiana or Mississippi.  Coined “Czech Country”, my family was from just West of Houston and South of Austin, where rice farms donned the landscape and steer grazed empty fields.  My ancestors emigrated in the late 1800s from Moravia, and my mother is of the third generation to be born here.  Her family was so engrained in the Czech culture that English is her second language, and Shiner beer was a mainstay at early family gatherings.

My grandparents owned a small ranch, where heifers, bulls, and cows roamed behind bob wire fences.  There was a pond, which my grandfather filled with catfish, and where my cousins and I would swim, imagine western shootouts, and stare into the southern starry sky.  In the mornings, my grandmother would wake me up to feed the chickens and gather eggs; the blend of brown, cream, tan, and white shells filled my basket, and when I returned from the coop, my grandmother was in the kitchen, warming the cast iron skillet on the stove.  The smell of strong coffee permeated the house. Breakfast was served with sausage and white bread, mustard always on the table.  On special occasions, we would partake in kolaches, but mostly these were reserved for parties and reunions, weddings, and funerals.

(Source)

There was a garden patch where tomatoes, corn, onions, green beans, and cucumbers sprouted from the earth.  Even though peaches were not plentiful in this part of Texas, during early summer, my grandmother would buy them on the side of the road and can them.  We ate peaches at every meal I can remember at the small farmhouse.  The fruit so vibrant and fresh, the syrup so viscous, it would creep down the side of my mouth as I engorged my stomach with goodness.

(Source)

I suppose I came to associate the smells, tastes, and traditions of my family’s table with my proclivity for well prepared foods.  I watched my grandmother pluck and clean a chicken in her kitchen sink, then break it down, batter and season it, and fry it to create the most amazing dish I have ever eaten.  My mother is able to do the same, although, farmer’s markets were not as popular when I was a teenager, and store bought chickens just aren’t the same.  Country mashed potatoes with sweated onions were just as important to the table, with specks of black pepper and melting butter.  Fresh green beans with bacon rounded out our meal, with a bowl of peaches for good measure.

I believe that a big part of what defines us as a people, a culture, lies in what foods we are exposed to and learn to love.  For me, it was what was found on the farm, coupled with a Czech heritage of sausages, kolaches, stews, and potatoes.  I am partial to brown eggs, soda bread, okra, and coffee.  I find myself longing for liver and onions, not only because it was introduced to me in that kitchen, but because the pasty texture and unusual flavor are among my most preferred tastes.  I can eat peaches every day.   For me, my heritage has come to help me define delicious.  I crave fresh, vibrant, and juicy.  I devour homemade.  I reminisce about family.  That is why we flock to chef owned restaurants and progressive menus, like Bin555, Restaurant Gwendolyn, and The Sandbar.

When I was in college, I waited tables for an amazing entrepreneur in Columbus, Ohio.  We had daily specials like pecan crusted sea bass and apple-glazed pork chops (circa late nineteen nineties, folks!); each plate was carefully paired with a varietal, nothing too fancy, but this is where I learned the basics of Sonoma Curter and Beaulieu Vineyards.   After my career started and my heart led me into the sommelier’s arms, I began learning more about wines, and how to pair them with my favorite foods.  One of my fondest memories is of my first date with my husband.  He led me to a quaint French restaurant in a well known part of town, whose menu comprised of such fabulous choices as escargot, mussels, frog legs, pate, steak diane, cassoulet, and duck.  Of course I ordered the liver and onions.  And he ordered me Bordeaux.  I fell in love with the earthiness of the wine, the way I could taste the soil, the labors of the field workers, and the smell of dark fruit.  I decided he was a keeper, and my wine education began.  (He would later say he loved me for ordering a single malt scotch for dessert.)   Today my favorites range from a nice summer Rose to a refreshing Lambrusco, and a simple Cote du Rhone to a dry, yet rich Amarone.

All these encounters have shaped my palate, from learning how to articulate the ingredients in a Chef’s special, to watching my grandmother batter chicken.  Discovering how to pair that crispy bird with a nice sparkling Rose is another acquired skill.  I have found that these events are part of my unique family culture, which I lovingly refer to as sommfamily.  The point is, the continuation of the farm fresh culture of my youth must press on and become part of our sommfamily’s culture.  Our heritage.  Our DNA.  One of my main jobs as a parent is to help our children define their delicious.  I know it can’t be found in a box, package, or container, but rather, what fresh ingredients can be compiled, deconstructed, and thrown together in cast iron skillet.  And paired with a nice Chateauneuf du Pape, of course.

Eat well. Drink well. Cheers.

Yes, I’m a mom. No, I aint perfect. In fact, I relish in the fact that I am far from perfect. I’m me. I try my best to be a mama who is kind, makes healthy snacks, plans fun events, plays, laughs, throws random dance parties, shows and lives what love is through example. Yet, I sometimes react in ways that aren’t ideal. Sometimes…I loose it. I get grumpy when I’m tired, I get really grumpy when I’m hungry and hide your cat when I’m tired and hungry. Yikes. I wish I could take back those moments when I lost my cool over spilled milk, or didn’t answer that sweet question because I was too busy texting a friend some nonsense, but I can’t. To be honest, I think my flaws make me more human and someday my children will look at me as a person they can relate to rather than a robot they feed rubber carrots to only on holidays.

                                                                          (Source)

Lately I’ve been into eavesdropping on conversations between parents and their children. I’ve been hoping to learn some new tricks, and I’m nosey  curious. I have found more often than not, people talk to their children like they are dog poo. I get it, mamas and papas, I’m stressed beyond stress too and heck if you were to hear me sometimes I might sound like a bit** on a broomstick also. However, I’ve been thinking… All this talk about what we feed our kids, how much T.V. they watch, if we breast feed or not, and I still think all those topics are important, but what’s more important is how we talk to them, especially in public. Let’s take a deep breath before going for the public rip down. Let’s close our eyes for a second, take a long breath, and pause for a second before totally loosing it over a lost bathing suit or spilled goldfish. Because at the end of the day, we will erase all of our efforts in giving our children great foods and a healthy upbringing if we verbally poo on their heads. For those of you reading that don’t yet have little stinkers grabbing cheese sticks out of your shopping carts, you take a breather before judging us, please. You try having your 5 dogs in your shopping cart and ordering a half a pound of honey turkey from the deli then we’ll talk. Perhaps, instead of your  best death glare, go over to that stressed parent and give them a your best loving smile? Maybe that bit of support will spread like melted butter and make the world a happier place? I don’t know, but I’d like to be a part of that cause. Because I think the best meal we can feed ourselves, our children and others is respect with a side of kindness.

                                                                              (Source)

I’ll follow my own advise.

I’m HERE!  I know it’s been longer than a Phish show since I last posted. I’ve been blissed out on fresh water lakes and the hot dog days of summer.  I could have posted sooner but I was eating too much NY pizza and I skipped out on the finer dining details and food related topics for 2 months.  Yes, the pizza was that good. Oh, and I was enjoying this…

And tasting vintage wine with my brother.  I’m so proud of my bro, he just got a job at Noma in Denmark.

I had a lot of time to enjoy mountain air and that awesome feeling of cool green grass between my toes. I was tucked away in an adorable cottage in my little hometown of Lake Placid, NY for two months. As crazy as it is, a summer apart from my husband and the utterly blazing heat of Texas is seriously the key to our marital success.  For two months a year, I live my life, he lives his and then we come back together and redesign our lives together.  I always learn a lot about myself and our relationship.  My kids had the summer of their lives as well dancing around town, making new friends, staying with extended family, going to weddings and swimming in the angel water lakes of the Adirondacks nearly every day.  It took being around people that have known me for years to remind me that even though I may not be 18 again, the essence of my personality expands much further than my roles as Mom and wife.  Having a husband that works 100 hours a week and nursing 2 children for almost 4 straight years caused me to lose sight of this.  My essence loves charachters, the colorful people of the world that define variety. I cherish those people. My essence loves being in the moment, flying by the seat of my pants and flowing from one social interaction to another, starting my days with conversations and ending my days with insights, smiles and vivid memories. My essence is outgoing and it lives to say the things that are on everyone’s mind but no one wants to say. Some call this “stirring the pot,” I call it, honesty.    I was surrounded by people this summer that appreciate and honor these traits and they nursed my spirit out of hibernation.

So I’m back in Texas running from one A/C unit to the next yearning for just one more day of summer livin. I know that my life and my family will only thrive with some balance. This balance is elusive.  My identity tends to be shadowed by my roles of mom and wife to a Urologic sugical resident who works 100+ hours a week saving the penises of wounded soldiers. As honorable as Matt’s job is, it can take a toll on family life. I know it seems crazy, but I want to find my own job, outside of my house. I need a reminder that my life is not just making dinners, eating dinners, cleaning up dinners, changing diapers and retelling the story of the three little pigs.  Many of you will say, “but being a Mom is the most important thing you can do and it IS a full-time job.” Of course it is, but I’ve been doing this job for 4 years, I’m damn good at it and I need a promotion.

So my dream job is becoming a restaurant promoter, working for badass restaurants and promoting them with all my heart, tasting the foods, giving honest feedback and giving the worlds best chefs the business edge to make their restaurants boom. Beautiful universe and beautiful readers if you know people who would like to hire me, let’s get it going. Eventually, I’d like for Gail Simmons to retire and I will step into her position permanently. In the meantime, I will live as vividly as possible following my newly created recipe for a delicious life.

Recipe for a Delicious Life is:

100 cups of love

101 cups of self-love (including: good eats, yoga, wholesome friendships, coffee shops, etc)

25 drops of FUN

10 pinches of a passionate outlet

Combine:  gratitude, acceptance, integrity, playfulness, spaciousness, dance parties, tea parties, romance, adventurous date nights, girlfriends and more girlfriends, coffee shops, farm fresh foods, generous smiles, wind blown hair, mustard colored handbags, chocolate chips, red objects, downward facing dog poses, pedicures, clean teeth, courageous acts of kindness, laughter, fort building, pillows fighting, loving souls, autumn leaves, pumpkin bread and a lots of spooning.

Mix throughly and enjoy as often as possible.

Tell me, what’s your recipe for a Delicious Life?

I have embarked on a courageous summer-long journey with my kids, solo. SOLO. I know, I’m insane. In the midst of beautiful evergreen trees and fresh water lakes, with a side of crazy, I have been beyond grateful for my friend Lilli’s words of wisodom. This is the first post of a series of guest posts this summer. I hope you Enjoy…

 (Photo credit : my tots travel)