Sunshine Cash

Creating a Champagne Life on a Beer Budget

Archives for November 2018

Thank God for Dirty Dishes

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I saw this lovely little poem recently by author Mary Stuber.  Initially I smiled and laughed to myself, then I really thought about it and how true it is.  We are blessed that we can have food on our plates and a safe home in which to prepare and eat meals.

It made me think about how often we complain about little things and how, with a simple reframe we can turn an annoyance into a blessing. Some examples:

Do you complain that the kids have left toys all over the living room floor?
How blessed that, not only do you have children when so many cannot, but you have had the resources in your budget to be able to provide them with not only lots of toys,  but a living room in which to play.

Did you have a minor car accident and now have a repair bill?
How blessed that it is only the car with a few scratches and dents and that you, your family or other people were not injured.

Are you complaining about the cost of Christmas?
How blessed are you that you have a large family and circle of friends that love you and deserve your generosity.

I could go on and on.   It is an important mindset “hack” on the way to happiness, to be able to find the good in all situations.  I am often astounded and inspired by people who have had the darkest of situations and find strength and light when they are able to focus on any tiny piece of “silver lining”

I am attempting to make it my habit of stopping myself when I have complaint surface and reframe to find the good.

 

Thank God for Dirty Dishes;

Thank God for dirty dishes;
They have a tale to tell.
While others may go hungry,
We’re eating very well
With home, health, and happiness,
I shouldn’t want to fuss;
By the stack of evidence,
God’s been very good to us.

Author: Mary Stuber

 

Friday Night “Eat In”

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You may remember that last Friday, I made the decision to create a restaurant style meal each Friday night.

I had the week to think about it and ponder over what was in the fridge and freezer.  This what I came up with.

Salmon Wellington with Lemon Butter Green Beans and Carrots





Would I  make it again?

Yes…. but. The pastry did go a little soggy, so if I was do it again, I would place baby spinach leaves on the pastry to try and combat some of the moisture.  It would have been nice with some flaked almonds added to the vegetables too.

Overall though, it was a success.

 

 

Staying Fit as We Age

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As a “middle aged” lady, I do try to keep myself fit-ish.  I no longer go to Gym. I was a member of Curves for a few years but the fees kept rising and our local center changed hands and the opening times were not a “work time friendly” for me.  Hubby and I had been walking every evening, but now the Queensland Summer is just about on us, it is far to hot, even in the evening.  What to do?

My Daughter has been into yoga for as long as I can remember, and while I do enjoy yoga, again I find the times of many studios (and fees) not suitable.

Imagine my excitement when I decided to search YouTube for some gentle yoga and I found HEAPS!!  Who knew?  People keep telling me there is all sorts of “stuff” on YouTube.  I recently bought a box “thingy” that plugs into the TV that turns it into a smart TV.   It is primarily for Netflix, but the opportunity to have YouTube on the big screen is great too.

Anyway, I found this instructor who I have found great.
Yoga with Adriene

I won’t promise to do yoga EVERYDAY, but it nice to have so many options.

How do you stay fit?

A Restaurant Style Meal

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Have you seen my “Getting $#!T Done” course yet?
I ask because, part of the challenge is to audit your life in every area and slowly level each area up to a “10”

One area of life is, of course, “Romance / Significant Other”  I have rated this area of my life as a good solid 8 🙂

Nobody is perfect and I don’t know that anybody should actually rate their relationship as a 10.  Let’s face it there is always more to do and some little thing that we are not 100% happy with about our partners (or ourselves).

When I was going through my monthly plan and trying to decide how I could level up this area, I thought one thing we enjoy doing is eating out.  We choose not to spend $100+ very often on a restaurant meal, but we are both capable home cooks and can replicate a restaurant style dish without too much stress.

Anyway, I digress  🙂

In my never ending quest to become a princess and be wined and dined by my prince  I decided that , as I work from home every Friday, I would look through a few menus and have a “fancy dinner” on Friday nights.    I will not shop specifically for this meal, but rather use the menu as inspiration to use what I have in the fridge, freezer and pantry.

This weeks menu came from a lovely restaurant not far from us.  See Restaraunt in Mooloolaba 
I have actually only been there once, and it was with a group of girlfriends for a special lunch.
It is on my list of places to go with hubby, but is is a stretch on the budget.
(A couple would do well to walk out spending under $100 after meals and a couple of drinks)

Scrolling through their menu, this dish caught my eye….
Confit Duck, Spec and Green Pea Medley, Honey Carrot Puree

Yummmmmm, but I don’t normally have duck or spec residing in my well stocked fridge/freezer, but I most certainly do have chicken and bacon!!   This sounded like a winner.

This is what I ended up with ….
Slow Roasted Lemon Garlic Chicken, Bacon and Green Pea Medley, Honey Carrot Puree.

I found this recipe on Taste for the Chicken  and made it with a small half bird from the freezer.

The “bacon and green pea medley” is a side dish I often make for guests.. (a similar recipe is here)
In my dish I used frozen peas, green shallots and snow peas and  fresh beans all cut into small pieces about the same size as the peas.

For the honey carrot puree, I sauteed a small chopped onion in a drizzle of olive oil until soft but not coloured. to that I added two medium carrots chopped into rounds, and covered with water, a tablespoon of honey and a teaspoon of chicken stock.  Simmer this until the water is mostly gone. Be careful, you don’t want it to boil dry.   

To serve, mash or puree the carrots ( I used a stick blender) and spread onto a plate in an attractive pool. Nestle the chicken in the puree and surround with the peas.  Gently spoon over the sauce from the chicken being careful not to “drown” it

As I am a TERRIBLE food blogger, I forgot to take pictures 🙁

Hubby declared the meal a success, and I felt I had boosted my “relationship score” a point or so – at least for the night 🙂

I wonder what I will find next Friday??

Not my picture of chicken 🙂