Month: December 2017

Uncovering My “Why”

/ Lip Balm & Lemonade / 1 Comment

If you’ve ever had a child, been around a child, or have been a child yourself, what question is forever poised on their lips? The question that drives most adults absolutely crazy?

“Why…?”

When was the last time you asked the question and what was it in relation to?

I just finished listening to Simon Sinek’s book, “Start With Why: How Great Leaders Inspire Everyone to Take Action.” As a marketing consultant, author, and speaker, Sinek states “Very few people or companies can clearly articulate WHY they do WHAT they do. By WHY I mean your purpose, cause or belief – WHY does your company exist? WHY do you get out of bed every morning? And WHY should anyone care?”

I live in a continual state of discontent. I’m perpetually unhappy with my job, with my level of education, with my body, with my age….

As I was listening, I started asking myself why. “Why am I discontent with my job when I make more money than I ever have despite my level of education?” “Why should I be unhappy with my body, and my age, when I weigh less and take better care of myself than I did when I was 18.”

My family has always fueled my purpose and my faith been my passion. I truly believe that we’re put on this earth to love God, love others, and serve the world.

So why then am I always discontent?

Things finally started to click when I got really honest about what is not only important to me, but what actually motivates me.

Why do I do the things I do, and why should anyone care?

After much thought, this is how I can sum up my why:

  • I’m passionate about finding beauty, solace, and simplicity to combat the hectic, stressful, frenetic pace of this materialistic world.
  • I believe everyone deserves to feel beautiful, valued, and confident that they have something of value to offer their families, friends, jobs, and communities.
  • Showing kindness, patience, and understanding to everyone I come in contact with has the power to change the world.

These may seem superficial or naive, but they are things I can translate into tangible ways to live my purpose and share what I believe.

My challenge is to live these beliefs despite my circumstances. My cause in the new year is to create the means to pursue these passions and share them with those of you who believe what I believe.

Happy New Year!

BTW: If you haven’t heard of Simon Sinek, check him out! You can start on his website at https://startwithwhy.com/.

 

Alyce’s Cheesy Beans

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When I was a kid, I ate weird stuff. Granted, I didn’t think it was weird. I gobbled up radish sandwiches, sauerkraut and boiled potatoes, boiled dinner, and last but not least, sweet spaghetti (oh yes, we’ll revisit this one at a later date).

In my Thanksgiving post, I confessed that we forego traditional green bean casserole for cheesy beans. I have no idea where my mom got this recipe, or if she simply made it up, but it has been part of our Thanksgiving feast for as long as I can remember.

These saucy beans are rich, delicious, and probably not very good for you. Thus, we only indulge in them on the day calories don’t exist.  No one has ever written down the recipe and inevitably someone always needs it. So even though Thanksgiving is past, here it is for the world to enjoy anytime–you don’t have to wait for next Thanksgiving!

Oh, by the way….

This is typically what I make for gathering of 12 – 15. You can scale the recipe up or down depending on who you’re feeding. You can also use the extra cheese sauce for just about anything including some super tasty mac and cheese. IF there are any leftovers, there will be a fight for them.

One more FYI….

I like to get the beans and the sauce ready a day in advance and throw them together in the crock pot Thanksgiving morning to warm through. It’s one less thing cluttering up the stove.

Alyce’s Cheesy Beans

Get your beans ready

  • 6 – 8 cans french-cut green beans

Drain your beans really well. You want them pretty dry, otherwise your cheesy beans will be a watery mess–Blah!

I open the cans up a day before and let them sit in a colander over night. (You’d be surprised at the amount of liquid those little babies can hold.) Then blot them with paper towels before adding them to the cheese sauce.

Cheese Sauce

  • 1/4 C butter
  • 1/4 C flour
  • 2 1/2 C whole milk
  • 1 LB Velveeta, cut into chunks
  • Pinch nutmeg
  • Pinch of crushed red pepper (I might use cayenne if I have it)
  • Salt and pepper to taste

Over medium low heat, melt your butter and stir in your flour. Add a little salt and pepper and cook for 1 minute. Whisk in your milk and continue whisking until it starts to thicken.

Start stirring in your cheese chunks (do a couple at a time so they don’t get stuck in your whisk). If your sauce seems a little thick, whisk in a smidgen more milk until it’s the consistency you like.

Once your chunks are melted, and your sauce is a soft yellowy orange, whisk in your nutmeg, red pepper, and a little more salt and pepper to taste.

And that’s it, your sauce is ready for your beans!

If you’re getting things ready in advance, cool your sauce and put it in the fridge over night. Otherwise gently stir in your beans and warm through.

De-lici-ous!