Dealing with Stress: Part 1 of 2

I know that this is an issue that affects all of us. Even though I sometimes profess to hate writing, I must admit that it has become an activity that helps me alliviate stress. The following is part one of a two-part article I've written on the subject of stress.

Dealing with Stress: Positive vs. Negative Stress

Like it or not, stress is a fact of life for all of us. However, we need to understand that stress should not have to be a way of life. In today’s fast-paced world of two-income families, rising gas prices, and the ongoing desire to “keep up” with those around you, I’m sure many of you are asking how I can say that stress does not have to be a way of life. One thing I’m beginning to understand is that there are indeed many things in life that are completely and totally out of my control, but I also know that there are very few things in my own life that I can’t learn to manage.

So, why do we have stress?
Stress is not all bad. Stress can help you concentrate, focus, and perform at a higher level. Many people, me included, do their best work when under a moderate amount of pressure. The difference between those people who use stress to their advantage, and those who let it take over their lives comes in the aftermath of those challenges. Once the project is complete, or the goal achieved, they relax and enjoy their achievement. This relaxation enables them to build up the physical and emotional reserves they will need to meet the next challenge.

Stress becomes negative when you do not - or can not - relax after meeting the challenge. Too much stress can leave you feeling anxious, frustrated, tired, irritable, angry, tense, and depressed. If left untreated, chronic, ongoing stress can lead to emotional problems and even physical illness.

How do I make sure that my stress doesn’t become “negative” stress?
To stop the ongoing negative effects of stress you must learn to relax. In order to relax, you must make time for it! That means you have to schedules relaxation time, just as you would your shopping trips, errands, time for paying bills, soccer practice, music lessons, etc.

Learn about the SLAY technique, and some positive ways of combating stress in the next installment of this article.

To be continued...

Christmas Dinner

Christmas Dinner

Christmas was a little strange this year since we couldn't be with our families, but we didn't let that stop us from having a kick ass Christmas dinner! Here are some of the pictures of our dinner complete with homemade rolls, and Michael's apple pie!

Fun Fall Pictures

Farmer's Market

I know that it is almost Christmas, but I'm finally going through pictures of our trip to New York in October. These are some of the fun pictures we ended up with from the farmer's market we visited on Long Island.

Enjoy!

Recipe Deadline Update

In my last email I reminded everyone to get their recipes to me by Sunday November 30th. Well, I have no idea what I was thinking, or which month my calendar was stuck on, but I realize that the 30th is on Friday not Sunday. However, since it was my error, then we'll just say that Sunday is the deadline. That way everyone has one last weekend to get anything else to me that they really want in the cookbook.

Homestretch now everyone - I'm so excited!!!

Cookbook Update

I just wanted to give everyone a quick update about how the cookbook is going. It's after the 1st of November and we have less than 30 days before our deadline. Thanks to the following people who have already contributed:

• Amy


• Audrey


• Diana


• Donna


• Gail


• Nicole


• Rachell


• Renee


• Sharon

If I didn't mention you it means that I don't think I have any recipes from you. If you have sent them to me, then send them again. You could also just remind me of when you sent them, and I can try to comb through my email archives for them. I know that several others are still working on their recipes. I look forward to receiving them!

So far we have over 180 recipes. I am working on getting them into the database now. I’m taking my computer with me to France next week so I can work on the cookbook. I know it's our vacation, but I'm hoping we have a little time to be still and enjoy not having to rush off to some new place. I enjoy working on the cookbook and seeing all the new recipes that I can't wait to try. It's been fun for me.

Thats all for now. I just wanted to give everyone a quick update. If you haven't sent your recipes to me yet, rememeber that the deadline is November 30th.

Thanks again for all your help!

Victorian Milk Bread

I know that many of you know that my new "thing" since I've been in London is bread making. I will admit that I have had a reasonable amount of success, and, admittedly, a few failures. Fortunately, complete failures rarely occur anymore. Now, it is just a matter of tweaking a recipe, or finding a different one entirely because I don’t like something about it.

I’ve learned so much about bread making and I hope to impart some of that information to you here at some point, but for now I just wanted to share this picture with you. It is a picture of my first attempt at Victorian Milk Bread. It was great tasting bread, although the texture was a little too dense for our taste to use it as an “everyday” bread. That being said, I will probably still make it again at some point.

My real joy, well other than eating my efforts of course, is the picture. I mean, isn’t that the most beautiful loaf of bread you’ve ever seen in your life? (Yeah, yeah, I’m prejudiced to my own work, but who isn’t right?)

Buttermilk Biscuits

I know it's been a while since I've posted, but I wanted to let everyone know that the cookbook is coming along nicely. I've been rethinking the size and layout, but I haven't put together any more cover ideas yet.

I have been trying out some new recipes, though, and I wanted to post a rave review of the best buttermilk biscuit recipe ever. I don't remember where I found it, but it is the best biscuit recipe we've found. It's especially good with gravy for breakfast!

Enjoy!

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup vegetable shortening, chilled
¾ cup buttermilk, chilled

In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal.

Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.

Preheat an oven to 450ºF (232ºC).

Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch (12 mm) thick. Using a round biscuit cutter 2 or 2 ½ inches (5 or 6 cm) in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place the dough rounds about 1 ½ inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not reroll any additional scraps.

Bake until evenly browned, 10-12 minutes. Serve hot from the oven.

Makes 12-14 biscuits (We like thicker bicuits, so I only get about 9)