Day 27: Move to the Beat

I was in band from grades 6 through 12. I played the oboe, like my best friend. For an athlete, it may have been an 'unusual' skill. I also attempted to play the trombone for jazz band, like my brother; I attempted, but it wasn't for me. I enjoyed my fellow band members, had fun on band trips, and think it was a valuable skill and good for my education.

I haven't been to many concerts, maybe 3 or 4 in my entire life. The most recent one in Oakland, California, almost 2 years ago now, was a great one. We were able to hear a variety of groups/individuals and I still listen to some of them today (Lorde, Bastille, Phoenix, etc.). I'm the type of person that appreciates a mix-tape, because I don't know a lot of artists. When I'm on the road for work, I hope it's the morning or late afternoon and I tune into CBC Radio2 or I put on songza. I rarely remember who sings what, the name of songs, or the lyrics, but I enjoy music in the background.

My brother (and nephew perhaps) is quite musical, playing mostly guitar these days. My brother-in-law knows probably every artist and is a great resource to go to for ideas. Our daughter seems to have a little shoulder shake when music is on. We try to play a variety of types of music for her and introduced music at a young age to get her used to sounds. I now take her to the library for reading and songs/nursery rhymes and we're currently in a local zumbini class which is definitely music and instrument focused. I love being able to expose her to such things, especially when it's something I don't think I really have in me. I'm not one to burst into song and I'm still learning kid songs/rhymes.

Music can make such a big difference. We note the soundtrack in a movie, the mood we're in may help us pick an artist to listen to, or we might leave it to the 'experts' and listen to a playlist they created. It's rainy outside and my daughter is currently sleeping, so the house is quiet. I enjoy the quietness, but I also like to put music on in the background every once in awhile, and I know that today's cloudy/rainy weather will play a role in what I feel like listening to.

I am grateful for: music and musicians (and the ability to hear and enjoy it/them)


I hope you have music and songs in your day.
Don't just stop and smell the roses, stop and listen to the silence or the music!
Steph Langdon, RD
www.nutrishus.com

Be true to you

We had another weekend of off-and-on rainy/cloudy weather, but we are very grateful in Saskatoon to not have flood waters affecting our homes and lives.  I often think of rainy days as snuggle up with a movie days, or more so lately - as let's get in the kitchen and cook days!  I told my husband that I wanted to cook on Saturday, and I felt like I accomplished a lot - I made muffins, soup, and a Mediterranean dish (sort of a casserole).  I then managed to feed all of the muffins and casserole to family and friends.

We enjoyed venturing out to try a new local restaurant (Bon Temps Cafe) and took in Dublin to Dehli and Ziggy Marley at the SK Jazz Fest.  With such a busy weekend, I managed to knock quite a few things off of my 101 in 1001.  I also felt that the concert was right in line with my 'why' post from last week and the idea of focusing on your happiness and being the best that you can be.

Ziggy Marley: True to Myself


The Mediterranean dish that I made is called Yigandes me Spanaki, which my sister-in-law provided to me from about.com.  I took it to a BBQ and it went over really well.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

2 1/4 pounds of fresh spinach (or 1 1/2 pounds of frozen chopped spinach) (I used a bit of fresh and frozen because that's what I had)

1 pound of yigandes beans (or large lima beans); (or ~450g canned)

1 leek, just the white stalk, finely chopped

1 bunch of green onions, finely chopped

1 bunch of fresh dill, thick stems removed, finely chopped

1/2 pound of feta cheese, crumbled

3 medium-large ripe tomatoes, peeled and seeded, finely chopped (or a 14.5 oz can of chopped unsalted tomatoes, drained)

1/2 cup of olive oil

3/4 cup of dried bread crumbs

2 teaspoons of sea salt

1/4 teaspoon of freshly ground pepper

Preparation:

Step 1: If using canned lima beans, rinse, and skip step1. Soak the beans in a large bowl of water overnight. The next day, drain and transfer to a large soup pot. Cover with cold water (at least 3 times as much water as beans) and bring to a boil over high heat. When a full boil is reached, reduce heat and cook at a slow boil for 1 hour. Transfer to a colander to drain and set aside.

If using frozen spinach, defrost and skip step 2.

Step 2: Clean spinach well, trim roots, and discard any damaged leaves. Chop coarsely and put in a large bowl or plastic tub.

Step 3: Taking one handful of spinach at a time, squeeze gently but firmly over the sink to remove most excess liquid, and place spinach in a colander. When all the spinach has been squeezed, toss with salt and set aside to drain.

Step 4: Prepare remaining ingredients.

Step 5: Preheat oven to 340°F (170°C). Oil an 11X14 inch (or equivalent) roasting or baking pan (with 2 1/2 inch sides).

Step 6: In a large bowl or plastic tub, combine spinach, onions, leeks, dill, and 1/2 the feta cheese. Toss with hands to mix evenly.

Step 7: Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs. 

Step 8: Bake at 340°F (170°C) for about 1 hour 30 minutes. Time will vary depending on the amount of liquid released by the spinach, so check early and keep checking until the bottom of the pan has just a little oil left.

Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

Yield: serves 6-8, depending on appetites.

Are you being true to yourself?

Happy eating!

Steph Langdon, RD

something nutrishus counselling & coaching

www.nutrishus.com