We Made It…Now, Where’s My STUFF?
Posted on November 3, 2014 1 Comment
So we made it to Colorado Springs! I was not sure if my feeble little nerves could take the 1400 mile road trip, but they did.
Somehow.
Probably thanks to the Good Doctor doing all the driving, keeping a positive attitude, and being our road trip cheerleader. Even still, I’m positive I was a little chit about it….every last mile of it – sorry dear. Really and truly I am.
Before I vent about the extreme ineptitude of Atlas Van Lines, let me tell you about our first stop along the way, St. Louis, MO.
We stayed on the west side of town, down the street from Washington University. What a LOVELY place. Just really lovely. After a 9.5 hour car ride on Friday, it was an oasis for us. We were right across the street from a place called Forest Park. The park is nearly 1,400 pristine acres of trails, lakes, fields, the zoo, art and science museums, etc. It was the perfect place to bring the dog for walks and to mellow out after our first long day on the road.
Then Kansas happened.
My apologies to anyone who loves Kansas, but I just barely made it across the state with any amount of sanity left. This is what our two days in Kansas looked like.
After 932,471,635 miles in Kansas we finally made it to Colorful Colorado! But really, who is this sign kidding…Eastern Colorado is about as colorful and exciting as Kansas.
Fast forward a day or two and we finally made it to the Springs. And it snowed (just a pinch, but still) on day one. Really universe?
Now, that we are here a week before the Good Doctor begins his new job, let’s start unpacking! OH WAIT – WE CAN’T BECAUSE OUR TRUCK HAS BEEN DELAYED A MILLION YEARS! Yes, caps lock is highly appropriate when you pay a moving company thooooooousands of dollars to move every article of every thing that you have ever owned! They were “supposed” to be in COS on Monday, October 27th. It is now Monday, November 3rd, and we are still waiting.
I won’t dump all of my very mean, very vile, very violent thoughts about Atlas Van Lines on you. I’ve already done so to corporate. I just thought I would let you know.
In the mean time, here is our answer to not having anything: A trip to Costco for a TV and an air mattress. Talk about emotional spending.
I wish I could tell you that I’m learning some very valuable life lesson about how “stuff” adds no real value, or how beautiful it is to simplify, etc. etc. But I am not. I need my things. I have carefully chosen all of my possessions and each and every one has a use. Sure, there may be a time when it’s nice to sit back and think about how to cleanse your everyday life from all the “stuff”, but not after a move across country. No. It is not OK that we’ve had to buy many dollar signs worth of duplicates just to get along as we wait for our incompetent moving van. I packed an ultra light suitcase designed to last 4 days on the road, not 14.
If you could see me now in this state of extreme vexation, I doubt you would still want to be my friend. It’s ugly. I should stop before I get all foamy at the mouth again. Hopefully my next story will be a happier one.
Moving to Colorado: Packing the Most Important Box
Posted on October 17, 2014 Leave a Comment
I’m moving to Colorado in one week. I’m moving to Colorado in one week. I’m moving to Colorado in one week.
If I close my eyes and click my heels three times, isn’t something magical and wonderful supposed to happen?
You wouldn’t believe the amount of prepping and packing we still have left to do before the move, but with our home on the market, we have to leave it in “show condition” until the last second of the eleventh hour. Not being able to organize and systematically pack each room is leaving me with a more-than-moderate case of neurosis.
I’VE GOT TO PACK SOMETHING! ANYTHING!
After banging my head on the wall a couple (or 80) times it occurred to me…there is at least one box I can pack! One box I must pack.
For the sake of my sanity!
For the sake of humanity!
For the sake of my….pantry?
It was time to hop in the car, head to the farmer’s market, and stock up on pantry essentials for the new place. Finally, something I could pack in a box without disturbing the “staging.”
I went nuts at the market. I shop there at least 3-4 times a week for the freshest and cheapest produce and dry goods around. I just don’t know where else I’ll find a bag of 40 cinnamon sticks for $2, A bag of bay leaves for 80 cents, or my favorite, Delverde pasta in 827 different varieties. I brought home spices, grains, nuts, sauces, and marmalade…oh, and imported lady fingers. Because I might need some in Colorado, and God forbid I go to make tiramisu and can’t find authentic lady fingers!
I told you…neurosis.
Finally I got to pack up a box. What sweet, sweet relief.
By the way, one of my favorite finds at the farmer’s market is Pasta Delverde. It is absolutely the best dried pasta I’ve ever tasted. It’s imported from Italy, but will only cost you $1.29 a box. My favorite long pasta is called Linguine Fini. It’s superb for spaghetti or carbonara. For those that don’t do YDFM, you can also find it at the Fresh Markets around town.
Do yourself a flavor and go get some!
Do you get it? “do yourself a flavor” It makes it funny!
Fall In Love With Roasted Vegetables
Posted on October 14, 2014 1 Comment
Oh my GOSH I love the fall season so so so much! Even though here in Georgia it only drops by 5 degrees from summer to fall, I feel like the slight variation gives me permission to crank up the oven and start my fall and winter cooking regimen.
An absolute favorite staple that keeps us well fed October through February is the Roasted Vegetable. I mean to say, these suckers can get you through breakfast, lunch, and dinner feeling satisfied and healthy!
A couple weeks ago fall fooled me with a day or two of cool weather. I raced to the farmers market and brought home a big ‘ol bunch of root vegetables, squash, bell peppers, mushrooms and eggplant. I peeled, and sliced, and chunked my way through a heaping pile of beautiful food. Roasted vegetables are pretty on the plate, they’ll last in the fridge for a few days, plus they’re easy on the wallet. How can you go wrong with this? I’m happy to share my simple recipe with you, plus I’ll show you how I used this fall staple in four different meals!
carrot, red bell, yellow squash, zucchini, sweet potato, baby portobellos, and eggplant
Though it may not look like a lot, once sliced and diced, this cornucopia right here filled up two half-sheet pans! I knew it would make a lot, but that’s OK because I had some big plans for these babies.
Some veg, olive oil, salt ‘n pepper are all you need to prepare a lovely batch of roasted veg.
Here’s the easy, no frills way I make roasted veg:
- Pick up a bunch of your favorite fresh vegetables. If you’re new to this, try choosing one each of the following: yellow squash, zucchini, sweet potato, 8 oz pack of mushrooms, bell pepper, 2-3 large carrots, and eggplant. Of course these are to be used at your discretion. If you don’t like eggplant, please by all means, don’t use eggplant!
- Preheat your oven to 425 degrees.
- Peel your carrots, potato, and eggplant. **Eggplant may sometimes have bitter-tasting skin so I like to chuck it just in case.
- Grab your cutting board and go to town on chopping and chunking your vegetables.
- **A potato is more dense than say a squash or mushroom, therefore I recommend chunking the potatoes and carrots 50% smaller than you do the rest of the veg.
- Place the veg in a large mixing bowl that allows you enough space to toss without bits and pieces flying out. **Take a look at my mixing bowl above – it was NOT big enough for tossing, so I lost a few good souls to the floor that afternoon.
- Add about 2 tablespoons of olive oil and toss to coat all veg.
- Add about 1 tablespoon of kosher salt, a couple pinches of cracked black pepper, and toss for even distribution. Add more or less if you like.
- Place the vegetables in a single layer on a rimmed baking sheet (or casserole dish, or pie dish, or pizza pan, or whatever!)
- Roast in your toasty oven for at least 30 minutes, or until your vegetables are fork tender and nicely caramelized.
My oven magically reached 425 degrees at exactly 4:25 pm. To say that I was excited about the coincidence is an understatement.
One pan of roasted vegetables in FOUR different meals (This is my favorite part!)
Dinner #1 : Grilled pork loin accompanied by roasted veg and parmesan risotto. Oh my gosh was this ever so delicious!
Breakfast: Scrambled eggs with roasted veg and cheddar, watermelon, and oatmeal toast.
Lunch: Grilled chicken stuffed with smoked gouda and roasted veg, accompanied by grilled fig and sauced with spicy ginger aioli. 
Dinner #2: Teriyaki salmon with [roasted veg] wild rice, and asparagus.
If you have any questions about this awesome fall favorite of mine, please ask! Let me know and I’ll be happy to share more details on the 4 dishes I put together.
Go West, young man?
Posted on September 25, 2014 1 Comment
We’re moving to Colorado!
Yeah, I know. It’s crazy, right?. Here’s the short and sweet of it:
Just a few, short months ago the good doctor (my impossibly handsome husband who wishes to remain anonymous) completed his 10+ years of medical school, residency, and fellowships. I can’t even begin to describe the sense of relief I felt as he finished his days as fellow and began working his job as an attending. He easily found good work and got right to it. Now that training was o-v-e-r, the plan was to settle down into our comfy little neighborhood, redecorate the house, make time for fun “Atlanta things”, and spend more time together. It was the beginning of a fresh chapter in our lives. I was so looking forward to it.
I should have listened to Mr. R. Burns when he advised me that even the best-laid plans often change.
I won’t bore you with the details, but what I will say is this: the good doctor was offered an amazing opportunity to practice his art of medicine in Colorado Springs, Colorado. After a short visit out West, many careful conversations, and a few sleepless nights, we decided that this was a chance not to be missed.
For all who are deserving of such a fortunate opportunity, it is my dear husband who is the best among them.
While indeed it is not a chance to be missed, I assure you there is much to be said for leaving your hometown, family, and friends. There is much that goes along with starting over in a new city far from home. My opinion of our adventure changes from day-to-day as I try to imagine what life outside of my box will look like. We currently find ourselves in the midst of selling our home, and figuring out when we’ll head out West. There are a ton of details still to be figured out, but what I do know is this: I am a brave girl with a big appetite for adventure. I look forward to the front range.
We are blessed with the chance for adventure, growth, and happiness.
The Good Doctor’s new office – Memorial Hospital
I hope to capture and share the experience on The Plated Poet as much as possible. Let’s keep in touch…
Cheers!
Hi, I’m New Here.
Posted on September 23, 2014 Leave a Comment
The Plated Poet project is my attempt at forming a relationship between two things that give me great joy: the written word and food.
A great meal is like a great book. You don’t want it to end. You can hardly control your consumption of it.
A good story draws you in with characters who live, and breathe, and feel. Likewise, a beautiful plate of food draws you in with taste, and sight, and smell.
A story fills your heart, and food fills your belly.
They are both something to anticipate. I find just as much excitement in choosing my next novel as I do in searching for the next great recipe.
You know when you’ve finished a terrific novel and you’re a little sad to say goodbye to the characters that you’ve come to love? The same is true for me when I’ve just plated a thoughtful meal. I regret that the experience is over, but I’m satisfied and am probably already thinking about what I might create next.
For me, there is a strong parallel between food and the written word. I love them both. The Plated Poet will be my very own space to share these things with you.
I write for myself as a way to process life. I cook food for others as an act of love.
My stories are personal, poignant, goofy and probably a bit unusual. That’s OK with me because, again, I write for me and I cook for you.
Just so you know, being honest as I share my accounts on life and love and experiences is a terrifying proposition. It requires that I not sugar coat too much, or filter too deeply so that the truth is no longer.
I hope you enjoy your time here. Cheers!
the plated poet 