I choose to live in beauty daily. That is a personal philosophy of mine, and today I share it with you. I want to hear back from you in the comments, in what ways do you or will you choose to live in beauty? What, to you, is a beautiful life?
I made some Orca Bay Cod for lunch the other day and I have to say, WOW! My daughter came running into the kitchen asking what smelled so good! I almost feel guilty when my family raves about some of my meals because they are so effortless. ;)
Full disclosure: I was sent this seafood for free, though I promise that you can always expect honesty from me, and I will never tell you about, much less rave about any products or companies that I am not genuinely into. All of my opinions are always my own! I love Orca Bay's mission of sustainability and of giving back to help support the ocean.
To make my Cod with dandelion syrup, I defrosted the cod according to the easy directions on the package.
Next, take 1 clove of garlic, cut into thin slices, toss into a pan with some grapeseed oil, and lightly sautee until the garlic starts to appear translucent.
Slice your cod into thick pieces, then add to your pan, along with a drizzling of Dandelion Syrup.
I cooked my Orca Bay Cod for about two minutes on each side in my grilling pan. Overcooked seafood is a big no no-if you have the habit of overcooking yours, please try lessening your cooking times and I think you will enjoy your seafood even more!
Meanwhile, I had prepared some lightly steamed snow peas(yum!), everyone in our house loves them, especially the children, I encourage you to make whatever is preferred in your home!
Plate your snow peas or vegetable of choice, place cod and garlic over, and drizzle with extras from the pan. Yeah, baby!
We are on a huge foraging and jelly making streak these days. Both activities are super fun and great for families or alone time, you will love it!
Where we live in the Midwest, everyone looks forward to the lilac bushes blooming in Springtime. The smell is divine, and the colors are spectacular. Lilacs are edible and turn into a beautiful jelly.
Pick a nice day and your cutest little helpers and get to harvesting! We took extra care and time to stop and smell the lilacs ;)
After we collected our harvest, we brought it inside, rinsed the lilacs off in a strainer, and began the task of plucking each blossom from the stems. It turned out to be a pretty neat bonding experience and we had fun sitting around the table and talking.
Once that is done, it is time to place your blossoms in a heat safe jar or container, and completely cover with hot water. I like things to be simple, so I used my Keurig for the hot water. Now for the hard part, at least for me-letting the blossoms soak overnight.
The pretty lilac hue fades from the flowers, and that is a neat thing to see.
Are you ready for the next step? Even if you have never made a jam or jelly, you will have an easy time. You can get your jars and lids/rings at most any of your local grocer or big box stores, Ball brand, of course. ;) Do not forget to pick up your pectin, it now comes in a handy canister.
Strain your lilac solution and place in the pot you are using. We used our good ole medium sized saucepan. If you are working with little helpers they can do this step and adding in the pectin and sugar no problem!
Add in your pectin-the standard amount for most batches is 6 tablespoons. Next up, Sugar! There is a little bit of wiggle room here. White granulated will work great and is the standard classic. I have a raw cane sugar that I like to get from Whole Foods. Honey works, though you need to go through some trial and error as amounts need to be adjusted to avoid an overly syrupy final result. For our jelly, we used two cups of sugar, which made our jelly sweet but not sickly sweet. Just a touch of tartness.
Whisk everything together and let your solution come to boiling.
During this time, you will need to sterilized your jars and lids in a hot bath. We do not have a canner, we use our big stainless steel pot with lid that I use to make large batches of sauce and other things.
Once your jelly has boiled, pour it into your pre sterilized jars, leaving 1/4 of an inch room at the top. Put your lids on, and secure the ring around each jar. Place your jars back into your canning bath, put the lid on, set timer to ten minutes and bring to a boil.
Using tongs and caution, remove your jars from your pot or canner, and place on a counter or flat surface to cool. Soon you will hear the satisfying POP of each jar lid, letting you know that the jar is sterilized and that you did a good job!
Label and decorate your jars if you please, and make sure to give some away as prezzies.
It is almost Mother's Day, and full disclosure: I like to start treating myself early. My children are very open with their attitudes about food and what they will eat, especially seafood. That makes my decadent dinners even better since I can share them with everyone! ❤️
I am so into Orca Bay Seafoods! I was lucky enough to discover them through Moms Meet.(I am a Mom Ambassador and recently got the privilege of becoming a Moms Meet Blog Ambassador as well) They are a company based in the Pacific Northwest that practices transparency, from harvest to table. Yay for ethical fish!
I was lucky enough to get sent some more fish from Orca Bay, and I am happy to share some of the delicious meals I prepared with their flash frozen fish. I promise that you can always expect honesty from me, and I will never tell you about, much less rave about any products or companies that I am not genuinely into. All of my opinions are always my own.
My latest meal was Orca Bay Scallops with Crab Ravioli and Caviar. If you have the motivation and a pasta maker, you can use their King Crab, or you can purchase a pre-made crab ravioli of your choice at your local grocer.
This meal is so easy and is over the top rich!
I heated one quart of heavy cream (if you prefer non dairy, chill a can of coconut milk in your refrigerator for a few hours and it turns into a thick cream-just warm up for a few minutes on low to keep the consistency) with shredded fresh basil, a dash of Himalayan salt, and 1/2 teaspoon of orange blossom water.
If you don't have orange blossom water, no problem! A tiny bit of orange juice will add that something special, too.
In a separate pan, lightly sautée your scallops after they have been defrosted and patted dry. I used coconut oil in my pan.
Cook your ravioli according to directions. If homemade, cooking time is less, either way play your favorite song, dance around, and keep your eye on the pot! Strain your ravioli, and plate.
Pour your cream sauce over, top with scallops, fresh orange pulp, and a light sprinkling of caviar. My apologies to the caviar purists, I pick up a sustainable icelandic caviar from Marshall's. It pairs great with my Orca Bay Seafood. ;)
Serve, and enjoy the smiles and satisfied silence.
Such a simple mantra today, right?
Seems too easy?
Go with it. YOU ARE FREE OF WORRY.
I have the benefit of having many in touch, intuitive people in my life. I have noticed that with some, they feel that anxiety has a strong grip on their lives. I do not need to tell you it is not healthy. It is not fun. Some things can not be helped, and we have a bad day or a bad moment. That's okay!
Starting today, this happy Monday, if you get that feeling, I want you to step outside of yourself for a moment. Ask yourself, is this anxiety, or is it intuition? Figure things out, and be at peace with the answer. Repeat to yourself "I am free of worry", smile, and move on.
I always find May to be such a blissful month. Spring is in full effect, flowers are blooming, trees are looking lush, and everyone is in a great mood.
Yesterday I decided to start a 40 day Kundalini program, so daily yoga it is! I have always loved the practice of yoga, and as I am somewhat of a purist to the practice, Kundalini fits beautifully into my life. Wish me luck with each of the 40 days, I will post about my yogic journey at the end of it! Do you have a preferred yoga practice?
Reading four new books will be easy, choosing which titles is more of a challenge. My best friend and I both recently read Ocean at the end of the Lane by Neil Gaiman, I recommend it and can not wait to read more of his work!
After our recent dandelion foraging and syrup making, I went out and got pectin, woo hoo! Up next to make are dandelion jelly and lilac jelly, maybe even mint. My herb garden has sprang back to life thanks to all of the great midwest rain we have had lately!
My challenge will be making a killer virgin Mint Julep! If it turns out well, you can count on a mint julep blog post. <3
Will you try any of these out this month? What fun ideas do you have?