Monthly Archives: August 2014

Allowing life to fit.

Where is time going?  Blurring by me.  There is no pause button.

Somehow you get up, power-shower, make breakfast, snuggle babies, drink coffee, put eyeliner on, and get you and your husbands lunches ready.  Somehow you just do it.  Who is this woman?  This mother, this wife?

You wake up….14 months after delivering your twins and the ill-conceived and poorly executed hair hacking that occurred postpartum has grown out.  Your pants fit.  You are looking at your husband with dreamy eyes again, not spears of death shooting out of them.  Life is easing into a new pattern and like they say, you don’t remember what your life was like before you had children.

You start to remember SOME things.  You think about moments of tenderness between you and your spouse.  It was just you and him against the world.  No one had loved in the way you loved each other since the dawn of mankind.  What happened?  What is different?  Everything is different, and no, life will not be the carnival of  “do what you want” that you had the luxury of living before you had children.  This is your new reality.  Ease into it like a pair of great yoga pants.  Allow it to fit.  Allow it to be.

You hear a noise in the middle of the night.  You walk to the nursery and your son is standing up in his crib.  You are thinking…Oh no, I am going to be up for at least an hour.  You cross the room to him and he is smiling.  He reaches out and says “Momma”.  Suddenly you cry.  The tears wont stop.  These tears are happening far too often.

You love being a mother.  You never thought it would be so natural for you.

You pick him up, change his diaper and sit down in the nursery with a bottle that he drinks too quickly and falls asleep far too fast afterwards.  So, you sit in the chair under his far too quickly growing body.  It is happening too fast.  He eats too fast.  He is running.  He keeps growing out of his shoes.  He is turning into a little boy.  You lay him down in his crib.  Then, behind you….”Momma?”  Yes, your other angel is up.  You repeat the steps…  diaper, bottle, snuggle.  You cry more.  How will you keep her safe?  How will you make sure she loves herself as she is?  How do you keep her sheltered from bullies and away from cyber-scaries?  It has been another hour.  You lay her down.

You crawl back into bed, only an hour until you wake up to start your day, but your day has already started.  Your day and your life are underway, and it all fits.  It fits perfectly.

cribs

 

 

 

Simple Kitchen Slow Cooked Potato Corn Chowder

Oh man is my life up in a whirl!  My children turned 14 months old, I received another request for a product endorsement.  I am Emcee for 2 events (well 2 days of the same event) for FEAST PDX, I was formally asked by Parkinson Resources of Oregon to be their Emcee for their annual Gala, and I accepted a request to Emcee Sole Support,  fundraiser walk.  I am headed to Wild About Game in a week to interview all the chefs as well as HAVE A TON OF FUN with my chef friends, and to top it off, I am running 3 legs of Hood to Coast in 24 hours.

Did I mention that I have 14 month old twins?

What is going on?  Whatever it is, keep the switch on because it is awesome!  I think I may be having the time of my life.  While my career is awash with fabulousness, I still have a home to run,  A husband to keep healthy, children to teach about what family life is and should be.  To be an example.  Children learn with their eyes first.  It is a huge priority to us that we have home cooked meals pretty much every night!  We also take our lunches to work and our kids eat food made at home by their nanny.  While we are not 100% organic, we are very good at being local as much as we can, but we are not perfect.  I am not perfect.  This following recipe is an example of a hybrid of fabulous and a few short cuts.  Today I created a new HASHTAG for myself:  #missyNOTmartha and it simply means that I will not try to force myself into some lifestyle that I cannot manage, afford or execute.  I would prefer to he honest with you.  This is what we ate.  This is how I cooked it.  End of story.

photo 2 - Copy (8)

As we dash through our lives, I lean more and more on my slow cooker.  That machine is my savior.  I sometimes forget ( like today) that I had dinner cooking…then I get home and the aromas in our home are so inviting and perfect, I stop.  I stop and pat my back….I say “good job Momma, you do not suck today”.  On n even better note – dinner was really good.  I served this chowder with a dash of paprika and canned biscuits.  Don’t judge, I am only human.

photo 1 - Copy (8)

Saying goodbye to this little pot of goodness this morning was awesome and satisfying!  Look at me!  I am obeying my meal planning!  But forgetting about it and walking in the house and smelling this?  Oh man…. That is the good stuff.

Simple Kitchen Slow Cooked Potato Corn Chowder

Ingredients

  • 8 mall red potatoes, washed and quartered (2 inch pieces)
  • 2 ears of corn or 1 can
  • 1 can creamed corn, or 2 cups homemade (it is easy!)
  • 1 can fat free evaporated milk
  • 2 cups vegetable stock
  • 1 medium onion, diced (I used a sweet onion this time!)
  • Salt and pepper to taste

Instructions

  1. Place potatoes, corn, creamed corn, onion and stock in slow cooker
  2. Cook on medium for 8 hours,
  3. Mix in evaporated milk and salt an pepper to taste - cook up to 1 more hour.
  4. You can also transfer to stove and cook for 5-8 minutes on a low boil if you do not have that last hour
  5. **You can also add carrots with the potatoes and mushrooms at the very end for fun twists - both have great color and compliment the soups flavor**
http://www.mrsmakicooks.com/2014/08/20/simple-kitchen-slow-cooked-potato-corn-chowder/

 

Bon Appétit presents Feast Portland: A Celebration of Oregon Bounty SEPT 18-21

I am a lucky girl.  I can call myself #OGFEAST  (original gangsta Feast Attendee)

I will always be able to say “I remember when Feast began”.  My show (Simple Kitchen with Missy Maki on KPAM Talk Radio) was only 5 months old when the first Feast Portland happened in 2012.  I was just starting to get immersed in this new food focus that was about Portland, food, drink, farming, fishing, cheese-mongering…whatever!!!!  Then BOOM!  Feast happens.  I find myself immersed in this citywide celebration of all that Oregon has to offer!  I am in love.  I immediately connected myself with them to ensure I would be a part of anything that would be appropriate and helpful.  My support of Feast Portland is unwavering.

As a 20-plus year veteran in the Portland food-scene, granted, mostly from a desk and computer, I have watched this food revolution unfurl.  I witnessed the miracles of Vitaly Paley, Greg Higgins,and Phillipe Boulot.   The end of Zefiro, but the beginning of farm to table.  Out of nowhere, in the 90’s we started looking at the source of our food!  Very slowly….very slowly a food revolution began.  Suddenly, you were seeing, in the 2000’s  things like “Painted Hills” beef, or “Draper Valley” chicken.  Chefs are visiting the Farmers Markets and growing their own herbs and vegetables in the summer.  Yes, Portlandia knows what they are talking about…we CARE about our food.  Where it came from, what the soil is like, how the animal crossed over, you name it, we consider it.  We are a HUB of care and concern regarding food.

What, you may ask, is the next logical step?  Every corner of this city has a chef or food cart with “thoughtful” food.  Layers of flavor, passionate sauces, sandwiches that take a 10 mile run to justify.  That is all good and well, but what is the end game?  We get it, we have a lot of food, and it is good.  The Next Step:  A city wide celebration of food to benefit  No Kid Hungry and Partners for a Hunger Free Oregon  Yep, the whole sha-bang benefits our hungry Oregonians.  Does it get better than THAT?

Now – lets learn about the event!  There are still tickets for sale!  Among other events, I will be at the Oregon Bounty Grand Tasting Friday and Saturday as your Host for the KitchenAid Live Demo Stage!  Come see me!!!!!

 

 My Pear Tattoo last year!PEARS

Here are some more Details!  There is a link below for tickets – email me or tweet me with questions….since I am #OGFEAST and all….

THE FEAST DRAWS NEAR!

BON APPÉTIT PRESENTS FEAST PORTLAND: A CELEBRATION OF OREGON BOUNTY RETURNS SEPTEMBER 18-21, 2014

Tickets for Bon Appétit presents Feast Portland: A Celebration Of Oregon Bounty 2014 are going fast, but it’s not too late to experience the bounty of Oregon brought to light by the country’s top culinary minds in Portland, September 18th-21st. While Feast Portland celebrates the unmatched vibrancy of the Oregon food and drink community, it is also a festival with a mission, donating its net proceeds towards ending childhood hunger in Oregon and around the country. 16of the 31 events have already sold out, including the festival’s Friday night marquee event USA Pears Night Market at Zidell Yards, but there are still plenty of opportunities to feast at the Northwest’s third annual flagship food and drink festival with tickets available for purchase on FeastPortland.com.

FESTIVAL EVENTS STILL AVAILABLE

At Feast Portland’s Thursday night marquee event, Widmer Brother’s Brewing Sandwich Invitational presented by Dave’s Killer Bread, chefs compete for the ultimate honor of creating the best sandwich ever, as judged by attendees and a panel of esteemed judges, including Rob and Kurt Widmer, Josh Ozersky, Karen Brooks, and last year’s winner, Chef David Kriefels. Feast’s showcase of Oregon’s very best food and drink spans not one, but two days at the Oregon Bounty Grand Tasting presented by Alaska Airlines on Friday and Saturday afternoon in Downtown Portland’s Pioneer Courthouse Square, featuring 38 wineries, 18 breweries, more than 20 artisans and chefs from across the state, and curated offerings from Bon Appétit, Travel Oregon and more. On the evening of Saturday, September 20th, Oregonian Media Group High Comfort at The Nines will push comfort food way out of its comfort zone with a level of decadence only America’s best chefs could achieve.

At Feast Portland’s almost sold-out new Sunday event, Tillamook Brunch Village, chefs from Oregon and around the country will build their “towns” of bacon, eggs, pastries, and everything else that makes brunch Portland’s favorite meal. While chowing down bites from Franklin BBQ (Austin, TX), Black Seed Bagels (New York, NY), EggSlut (Los Angeles, CA), Duff Goldman (Los Angeles, CA), Butcher & Bee (Charleston, SC), as well as Portland’s best local brunch spots, guests can cheer on their favorite local bartenders at Feast’s first ever Brunch Brawl aka  “I Woke Up Like This” Cocktail Competition on the KitchenAid Main Stage.

Feast Portland’s Dinner Series events are nearly all sold out, with only tickets available for KitchenCru Dinner Series: Dessert for Dinner featuring five renowned pastry chefs from Portland and beyond.

The festival has just two Hands On Classes remaining: Explore the thrill of pure flavor with Juicy Juice as Gwen Severson from Portland Juice Company demonstrates how to mix ingredients to create healthy and delectable concoctions, or get your hands sticky making artisanal sodas as Ross Hunsinger of Atlas Sodaworks explores the flavors and soda-making process in Soda Jerk.

Attendees can get into the Feast spirit and sip alongside nationalbeverage industry experts like Bon Appétit’s Restaurant and Drinks Editor Andrew Knowlton, Eleven Madison Park’s Beer Director Sarah Jane Monroe, and more atFeast Portland’s Tasting Panels on Friday and Saturday of Feast Portland weekend in the beautiful Evans H. Roberts Sculpture Mall of Portland Art Museum. From tropical drinks to the best new lagers, Feast Portland has a Tasting Panel for any imbiber. Enjoy a selection of the best sour beers while craft brewers lead you through the process behind the latest beer trend at A Walk on the Sour Side. Negroni O’Clock brings this classic out from the shadows to show how bitters work all day long. Tiny Bubbles looks at sparklers from across the globe, because a glass of bubbly is something on which we can all agree. In this city of IPAs, Tastes Great. Less Filling dares to return to the lighter side of beer, exploring the best new lagersKolsch, Hefeweizens and more. Experience the fusion of coffee and cocktails as Beans and Booze brings together these two buzzy favorites in surprising new ways. Get Lei’d: It’s Tiki Time explores the renewed excitement around exotic cocktails and tropical drinks.

 

In addition to the already killer lineup, Team Feast has just announced an all new Tasting Panel, Chardonnay is for Lovers, where guests will taste through some of Oregon’s best Chardonnay, led by Bon Appétit’s Wine Insider David Lynch.

 

FEAST PORTLAND’S CHARITABLE PARTNERS

At its heart, Feast Portland is a festival with a mission, donating all net proceeds towards ending childhood hunger in Oregon and around the country. In its first two years, Feast has raised over $99,000 for its charitable partners, Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry® campaign.

No Kid Hungry is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. No Kid Hungry connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger with more than 107 million additional meals.

Partners for a Hunger-Free Oregon envisions an Oregon where everyone is healthy and thriving, with access to affordable, nutritious and culturally appropriate food. To bring that vision into reality, the organization raises awareness about hunger, connecting people to nutrition programs and advocating for systemic changes that end hunger before it begins. Become a Partner to learn, connect, and advocate for a hunger-free Oregon.

Support and connect with Feast Portland’s charitable partners on social media leading up to and during the festival by using #whywefeast.

TRAVEL OREGON FOOD TRIPS

Travelers to Feast Portland can also take their trip to the next level by experiencing what makes the food scene in this region so unique. Travel Oregon has crafted Oregon Food Trips that take visitors on culinary tours to the farmers and artisans that are cultivating ingredients beyond Portland’s greatest dishes. Explore the best of the Oregon Coast, Central Oregon, Eastern Oregon, Greater Portland, the Hood River Valley and Columbia Gorge, Southern Oregon, and the Willamette Valley. Eat and drink your way through the state with a weekend in wine country, craft beers in the high desert, a two-wheeled tour of the Hood River Valley, foraging on the Oregon Coast, and more. Learn more and download a guide to seven tasty trips on the Oregon Food Trips page of FeastPortland.com and share your Oregon experiences on social media using #traveloregon.

 

TRAVELING TO FEAST PORTLAND

Feast Portland’s airline partner Alaska Airlines is pleased to provide discounted travel to Feast Portland between September 16, 2014 and September 23, 2014. Fly Alaska Airlines to Portland, Oregon and save 10% on flightsusing discount code: ECMV395. Visit the Air Travel pageof FeastPortland.com for more details.

 

Oregon Wines Fly Free on Alaska Airlines! Buy a case of wine at participating wineries in Oregon’s wine country and they can fly home with you free of charge on Alaska Airlines. If you don’t have time to visit wine country, visit Portland-Metro Area Whole Foods Markets during the festival to pick up your Oregon wines and custom shipper for the flight. Visit the Air Travel pageof FeastPortland.com for more details.

 

Feast Portland’s hotel partners are offering special Feast Portland Packages to make your stay in Portland a one-of-a-kind experience. Check out the offers on the Hotel pageof FeastPortland.com.

 

CALLING ALL VOLUNTEERS

Interested in getting involved at the Northwest’s flagship food and drink festival? Feast Portland is now accepting applications for volunteers. To apply, visit the Get Involved page of FeastPortland.com.

 

THANK YOU TO FEAST PORTLAND SPONSORS

Sponsors and partners of Feast Portland include: 101.9 KINK, Acqua Panna, Adelsheim Vineyard, Alaska Airlines, Archery Summit, Bargreen Ellingson, Bon Appétit, Buffalo Trace, Charlie’s Produce, Chase Bank, Chipotle Mexican Grill, Chubo Knives, Columbia Winery, Dave’s Killer Bread, Domaine Serene Winery, DPI Specialty Foods, Eater, Edible Canada, Elephants Delicatessen, Elizabeth Chambers Cellar, Elk Cove Vineyards, Fieldwork Flowers, FM News 101 KXL, Food 52, Foods in Season, Hama Hama Company, Hawks View Cellars, Heathman Hotel, Hotel deLuxe, Hotel Lucia, Hotel Rose, House Spirits Distillery, KATU, King Estate, KitchenAid, KitchenCru, Le Cordon Bleu, Live 95.5, National Pork Board, Nature’s Path, Nicky USA, Oregon Beef Council, Oregon Brewers Guild, Oregon Department of Fish and Wildlife, Oregon Raspberry and Blackberry Commission, Oregonian Media Group, OSU: College of Agricultural Sciences, Pacific Seafood, Pioneer Courthouse Square, Pollinate, Ponzi Vineyards, Portland Monthly, Prosciutto Di Parma, Provenance Hotels, Provvista, R. Stuart & Co. Winery, Regence BlueCross BlueShield of Oregon, Sahale Snacks, San Pellegrino, Seafood Oregon, Seattle Met, Sentinel, Snake River Farms, Sokol Blosser Winery, Standard TV and Appliance, Ste. Michelle Wine Estates, Stumptown Coffee Roasters, The Daily Sip, The Nines, The Westin, Tillamook, TMT Development, Travel Oregon, Travel Portland, Union Wine Co., USA Pears, Valrhona, VerTerra Dinnerware, Washington State Wine, Weekly Pint, Whole Foods Market, Widmer Brothers Brewing, Will Leather Goods, Willamette Valley Vineyards, Willamette Valley Visitors Association, William Grant & Sons, Williams-Sonoma, Yahoo Food and Zidell Yards.

 

 

 

# # #

 

ABOUT FEAST PORTLAND

Bon Appétit Presents Feast Portland: A Celebration of Oregon Bounty is the flagship food and drink festival in the Pacific Northwest, capturing the current energy and enthusiasm driving America’s food revolution. Founded in 2012 by Mike Thelin and Carrie Welch, Feast Portland showcases local culinary talent and Pacific Northwest ingredients alongside internationally recognized chefs, culinary professionals and industry leaders. Feast Portland is also a festival with a mission, donating its net proceeds towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry® campaign. For more information visit www.feastportland.com, follow the festival on Facebook, Twitter (@FeastPDX), and Instagram (@FeastPortland), and share your own Feast Portland experience on social media using #FeastPDX.

 

ABOUT Bon Appétit

Bon Appétit is where food and culture meet and the conversation starts. The award-winning No. 1 food lifestyle brand covers food through the lens of fashion, travel, design, and home. Under editor in chief Adam Rapoport, the brand has been nominated for 12 National Magazine Awards; including wins in 2014 for General Excellence and Photography, 10 James Beard Foundation Journalism Awards, and 28 Society of Publication Designers (SPD) nominations. Under vice president and publisher Pamela Drucker Mann, the magazine was named the Advertising Age A-List Magazine of the Year and Adweek’s Food Magazine of the Year in 2013. As of July, bonappetit.comhad 4.8 million unique visitors, a 70 percent increase over July 2013.

 

ABOUT TRAVEL OREGON

The Oregon Tourism Commission, dba Travel Oregon, works to enhance visitors’ experience by providing information, resources and trip planning tools that inspire travel and consistently convey the exceptional quality of Oregon. The commission aims to improve Oregonians’ quality of life by strengthening economic impacts of the state’s $9.6 billion tourism industry that employs nearly 94,000 Oregonians. www.TravelOregon.com.

 

 

Tickets are for sale: CLICK HERE  See you there!!!

 

Fresh & Healthy Strawberry Frozen Yogurt

It has been a hot one!  Portland has blessed us with a gorgeous summer and the hotter the weather, the better the berry season, but they come fast, and they come furious!  I have been picking up berries and baking and cooking and freezing them before they mold!  I am a HUGE fan of getting them used while they are fresh or get them frozen to enjoy through the colder months.  I bought an ice cream maker on eBay after watching some amazing photos come across the social media outlets…. I simply could not help myself, and WOW!  It is so easy! Here is my latest creation!

strawberry froyo

Fresh & Healthy Strawberry Frozen Yogurt

Ingredients

  • 2 cups washed and hulled FRESH strawberries
  • 1.5 cups fat free Greek yogurt
  • 3 Tbsp sugar or 2 tbsp honey

Instructions

  1. Put strawberries, honey and yogurt into a blender and blend until your preferred consistency, perhaps chunky, perhaps smooth!
  2. Place in fridge for about 1-2 hours to chill mixture.
  3. Slowly pour into the ice cream maker. It took me about 5-8 minutes for the frozen yogurt to be ready to serve! Uneaten portions can be put into the freezer, just bring out of the freezer for a few minutes before scooping
  4. Serves 4
http://www.mrsmakicooks.com/2014/08/08/fresh-healthy-strawberry-frozen-yogurt/

Oregon Strawberry and Lemon Oatmeal Muffins

I sing your praises Oregon Strawberries!  So sweet, and bright red all the way through.  We are blessed beyond belief to enjoy these treats, even if it is just for a short window of time!

muffin

 

I had a lovely day with my children.  I took them to the zoo and had the time of our lives laughing at the penguins and oohing and awing over the fishies.  13 month old children are simply the best.  The best!  After the zoo I plopped them into their seats and the quickly fell asleep – it was afternoon naptime and they were EXHAUSTED!

What to do?  The drive home is only 25 minutes and the kids will need at least 90 minutes of rest.  Answer:  Farm Hunting.  This is where you cruise the rural outskirts of the city and find fresh fruit and veggies being vended right on the property.  I prefer this to Farmers Markets even as I really get to see where the treats were grown!  We found an AMAZING strawberry farm about 10 minutes from home.  I bought a flat and went cruising through the countryside eating them, one after the other until the kids stirred.  At this point, I went home.  Uh-Oh, I still have a TON of berries!  what to do?  Well, lets start with muffins because our friends just had a baby and they will need breakfast foods.  Here is what I came up with!

Oregon Strawberry and Lemon Oatmeal Muffins

Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 lemon, zested and juiced
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 cup chopped fresh strawberries
  • BONUS GLAZE:
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 tbsp milk

Instructions

  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, oatmeal, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
  3. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
  4. OPTIONAL GLAZE:
  5. When cool, whip the glaze ingredients together with a whisk and drizzle over top!
http://www.mrsmakicooks.com/2014/08/05/oregon-strawberry-and-lemon-oatmeal-muffins/

Ever wonder “Who am I?” Me too.

In a life we go through so many evolutions of a person.  I have a few people in my life who have simply never changed.  Every time you see them, their life is exactly as it was when you last saw them 2, 5, 10 years ago.  I take comfort in those people.  I like things you can depend on never changing, people too.  I am not one of them.

If you asked me at 23 what I would be like at 43 I would have drawn a blank.  I never saw past that month, that year.  My dreams were short termed and specific.  Perhaps a job I was working towards.  Perhaps a trip I wanted to take with friends.  Perhaps a car or something along those lines, but never the big stuff.  Never marriage, never kids.  They simply did not make it to the radar.

As I move from being a mentee to a mentor, I see more and more people marrying in their mid 20s.  It never fails to surprise me.  This was never something that dawned on me, I was never in a place at that age that I felt evolved enough to handle my own life, much less incorporate my life with another person.  I also came from a background of divorce , moving and constantly starting  new schools.  I see now that this made me (and my brother for that matter) a late bloomer.  When you have a rocky start…you don’t jump into big things like marriage or children.  You just don’t understand how it is done!  This is simply my background and something 50% of you have also gone through.  I am a late bloomer to life.  I am just now finding out “Who I am”.

Some surprise items include:

1.  I don’t like to be the life of the party.  At all.  It was a defense mechanism brought about by always having to start over, to have to get people to “like” me.  Now I am surrounded by the right people, and they don’t care.

2.  I am a homebody.  I love house-making,  baking, and rainy days by the fire with my family.  Folding clothes, grocery shopping, meal planning.  All of it.

3.  I love being a wife.  I enjoy taking care of my husband.  I LOVE being married.

4.  I am an incredible businesswoman.  I have an amazing and intense career that is entirely self won, and deserved.

5.  Motherhood has brought me more joy that anything I have ever done.  If I was 10 years younger I would be pregnant right now.  Yes, I would have more.

6.  Having a place to call “home” is important.  I needed roots, desperately.  I measure things by time.  My marriage, how long we have owned our home, seeing each new year as a success.  I am desperate for my kids have a place that they are comfortable in when they go away to college.  That they are comforted by a fluffy sofa and hot cocoa on winter break, that their room is waiting for them with fresh sheets, that they have ONE thing in their life that  they can count on.  That will be home.  That will be us.  I will not take their comfort away.

As I evolve into this person, this mother, this career woman with a new directions, I realize so many things about myself.  A lot of things I believed I needed, I do not.  Many things I was taught are actually very wrong.  That life is about absorbing these truths and moving forward.  I am easing into the life of a mother and it fits.  This is the pair of jeans that eluded me for decades.  They fit, they are comfortable, and they were made for me.  I refer to it as “my brand”.

I knew my life and direction had changed when the successes of the team of people I am responsible for professionally are more exciting than my own.  I realized, “Oh, THAT is who I am.  I am the person who takes care of people.  I help people SUCCEED.”  I’d call that a pretty neat thing to realize.  But, with this realization I see that I am ready for a new chapter.  I am ready to learn something new.  To use my new found skills and talents in other ways.  What could that be?  Who knows, but I will be exploring it here.  Is there room for yet another career?  Because I like the one I have just fine….but there is something missing.  Hmmm…..

fmbly