2020 promises to be some kind of year. For one thing, there’s the presidential election. While the excitement has been percolating for months, it will soon come to a full-blown, over the top boil. As important, maybe more, life will happen. People will fall in love; others will fall out. Babies will be born. Little children will experience their first day of school. Bigger children will graduate and move on to the next phase of life. People will find first jobs and new jobs or continue with the same old job and some will retire. Houses will be built and homes will be made. Gardens will grow. The bounty will be harvested. Life will happen.
Here’s a rambling list of tips – one for each week of 2020 – to help all of us make it some kind of year:
- Hold your head high; you are smart enough, strong enough and important enough. You are enough.
- Don’t forget, no matter how important you become – your socks still go on before your shoes.
- Drink plenty of water.
- Read the entire recipe before plunging in.
- Try new things.
- Exercise, if not daily, then three or four times a week.
- Don’t slouch.
- Twinkle lights make everything look better.
- It’s okay to write in your cookbooks.
- An hour spent doing nothing is time well spent.
- Live with integrity.
- Practice generosity.
- Participate in real conversations.
- Look people in the eye.
- It’s not always about you.
- Smile for real (with your eyes as well as your mouth) or not at all.
- Make time for the people who make you happy.
- Make time for the places that make you happy.
- Make time for the activities that make you happy.
- Talk less; listen more.
- Save the rind on the Parmigiano-Reggiano. Throw it in the pot when simmering soup or a stew.
- Little things matter.
- Be curious.
- Practice courage.
- Every kitchen needs a very big mixing bowl.
- Make your bed every day.
- Laugh often.
- Perfect enough is better than perfect and more attainable.
- There’s only one to a customer; treat your body with care and respect.
- Fold your laundry and put it away as soon as it comes out of the dryer.
- Don’t be afraid to ask. After all, the worst that can happen is the answer could be no.
- Own your mistakes, do your best to fix them and move on.
- Embrace diversity.
- Be kind to others and yourself.
- Cultivate creativity and beauty.
- Overthinking is as debilitating as it is common.
- Love more.
- Read a lot.
- Complaining rarely solves anything.
- Find and maintain balance.
- Learning never ends.
- You can handle a lot more than you think.
- Words matter.
- Trust your intuition.
- Know who you are. Embrace who you are.
- Forgive yourself. Forgive others.
- Be gracious.
- Have fun.
- Be here now – not dwelling in the past or daydreaming about the future.
- Don’t take any wooden nickels.
- Don’t stick your tongue on a frozen metal pole.
Wishing you some kind of new year and bon appétit!
Winter Salad with Broccoli, Kale & Radicchio
My sister-in-law’s broccoli-kale salad is the inspiration for this colorful winter combination. Enjoy!
Start by making the vinaigrette.
- 3 cloves garlic, minced
- 1 tablespoon minced red onion
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground pepper to taste
- 6 tablespoons or to taste extra virgin olive oil
Put the garlic, onion and mustard in a bowl or clean glass jar, add the lemon juice and vinegar, season with salt and pepper and whisk or shake to combine. Add the olive oil and whisk or shake until well combined. Let the vinaigrette sit for 30 minutes or more to combine the flavors.
Cover and store extra vinaigrette in the refrigerator.
While the vinaigrette mixes and melds, make the salad.
- 1 broccoli crown, trimmed and finely chopped – about 2 cups
- 1 bunch kale, ribs and stems removed and thinly sliced
- 1/2-1 head radicchio, trimmed and thinly sliced
- 6 radishes, cut in julienne
- 2-3 Persian cucumbers, peeled and chopped
- 2-3 scallions, thinly sliced
- About 3 ounces coarsely grated Pecorino Romano or Manchego cheese
- About 1/2 cup roughly chopped hazel nuts, toasted
Prep the vegetables and put them in a large bowl. Drizzle with enough vinaigrette to lightly coat and toss to combine.
Transfer the salad to a deep platter or individual shallow bowls, sprinkle the cheese and nuts and serve.
- One Year Ago – Roasted Butternut Squash & Chickpea Salad with Tahini Vinaigrette
- Two Years Ago – Roasted Shrimp & Andouille Sausage
- Three Years Ago – Tortellini en Brodo con Spinaci
- Four Years Ago – Spanish Stuffed Mushrooms
- Five Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
- Six Years Ago – Chipotle Sweet Potato Soup
- Seven Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
- Eight Years Ago – Spanakopita Triangles
- Nine Years Ago – Braised Red Cabbage
- Ten Years Ago – Apple Bread Pudding
- Eleven Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies
Or Click Here! for a complete list of and links to all the recipes on this blog!
Do you have a favorite tip for 2020? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2020