Yes, it’s been awhile and I have missed being here in this corner of the web chatting with you. Much has gone on in my life these past few months—more than is pertinent for one blog post—but suffice it to say, life has been a little nutty over here. And because of the nuttiness, I have had to make choices about how to spend my time, which brings me to why I have been putting off writing this post. So, let me come right out with it and say, “That blasted book of mine is not going to be out before the holidays!”
It’s been so long since I’ve checked in you may be wondering what the heck I’m talking about…what book? But perhaps you know exactly what I’m talking about and have so kindly asked me from time-to-time how it’s going, when it will be out, and even gone so far as to say you plan to give my book for Christmas gifts. Umm, let me ask you, “How does Mother’s Day gifts sound?”
Now, I’m grouchy about this. Cranky pants, grouchy. And honestly, a little embarrassed that I have to tell you that the publish date must be pushed out once again. Why is this dang book not ready to go? As my Granny would say, “For crying out loud!”
And then Marie Forleo—who I absolutely adore and is doing amazing things with her life to uplift women and men and if you don’t subscribe to her videos, you must—comes along with a recent video that reminds me,
“Where you are is exactly where you need to be. Trust the timing of your life.”
She also goes on to say, “Adore your detours.”
And there you have it. While I have been cat-like quiet over here, on the other side of my life, I have been working 7 days a week on my growing and blossoming photography business which I love, love, love. I am deeply grateful for every client of mine who trusts me to capture his/her high school senior, her family, herself, her team of attorneys, and so on. “I adore this detour!”
If you’d like to see the amazing human beings I have had the opportunity to photograph in recent months, you will find those photos on my Instagram stream and/or my Facebook page. I still have many more photographs to post so definitely follow me at one of those spots. You don’t want miss out. The incredible high school seniors being launched into the world help to restore a little faith in the future.
Now, that we’re heading into December and January the photography business slows way down and so, it’s perfect timing to ramp back up with my book which is so so close to being done…as in 90% done! Please lord above!
While I didn’t want to write this post, I’m hopeful that maybe my situation resonates with you. Maybe you aren’t as far along as you’d like to be with a project, a job, a fitness program, or life in general and you needed the reminder as well to “Trust the timing of your life.” And keep moving forward!
Hope you have a wonderful Thanksgiving! I truly count you as one of my many blessings. Thank you for being here and for reading what I write whether it’s weekly, or monthly, or bi-annually.
|Weeknight Chicken Noodle Soup|| |
- 2 pounds boneless/skinless chicken breasts
- Salt and pepper
- 1 Bay leaf
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons olive oil
- 1 medium/large yellow onion, peeled and diced
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 1 teaspoon salt
- ½ teaspoon pepper
- Plus more to taste if necessary
- 2 quarts chicken stock/broth
- 1½ cups dried macaroni noodles
- Generously salt and pepper both sides of your chicken breasts. Place in a pot and cover with enough water to submerge breasts by an inch. Sprinkle in your oregano/Italian seasonings and your Bay leaf. Cover and bring to a boil. Reduce heat to low and simmer with lid askew for 15-18 minutes. Remove from water and let cool somewhat. Without scraping off any of the seasonings, shred into bite-sized pieces, and set aside.
- Meanwhile, heat your olive oil in a large soup pot. Stir in your onions, celery, carrots, salt and pepper. Sauté for 8 minutes or until softened. Add in your chicken and then pour in your chicken stock. If necessary, add water so that the meat and vegetables are submerged by ½-inch or so. Cover, bring to a boil, reduce heat, and simmer with lid askew for 15 minutes. Taste and add more salt and pepper, especially pepper, if necessary.
- While your soup is simmering, cook your macaroni noodles according to the package, drain, and set aside.
- When ready to serve, scoop some noodles in a bowl and then ladle the soup over the noodles. I prefer adding the noodles at serving time as opposed to dumping them into the soup pot, having them soak up all the broth, and then turning into large soggy blobs.
- Serve with bread and sliced pears. Enjoy!