At about the half-way point I wasn’t sure I could make it. Could I really keep up with the 30 day cleanse? Is it feasibly possible not to drink for 30 days? Me “I keep wine in my system for 24 hours” kinda gal? But I made it, and still doing it. One cheat moment when we went apple picking – had to taste Cider Hill Farm’s new Hard Cider. It was fun, the sugar gave me the worst headache later, but the regret was minimal.
Now, with 6 days left we’re hitting a wall. I’ve created all kinds of recipes, merging one vegan free to the next, searching for taste. I’ve under-flavored things for the fear of over-flavoring, however, last night’s dinner hit the jackpot! And all because I let a mistake, be a risk I was willing to move forward with.
Planning our meals for the week, kids on the left, mom and dad to the right, I made my list of grocery items to support the next week. (They had enough of my attempt to get them to eat what we ate).
Off to Trader Joe’s to unlock the mysteries of the vegan life (with a twist, we haven’t gone completely vegan, just dairy and soy free). Scanning each shelf wondering what new foods could I find? What blend of spices could I mix to create the perfect meal? I never found it. Keeping to my list, I made my way home, menu and grocery list in hand. Then it hit me, my spice shelf! What a revelation. (Sad, but true).
Having grabbed turkey tips and steak tips to make shish kabob I reached into the spice shelf and grabbed the usual suspects to make a nice marinade. Only, this time I used Grape seed Oil rather than Olive Oil. Onion Salt, Thyme, Basil, Oregano, and a splash of balsamic vinegar. Opening each bottle of spice, as I always do, I didn’t realize the top to the shaker was off of the thyme, and down it went, flying into the bag of marinade. Had I ruined it, would my family kill me?
Fearing the worst, however, hoping for the best, I added the meats and went off to take the dogs for a walk while the meat sat in the marinade. We came home, started the grill, and threw the meats on a low temperature. Now the veggies. Reaching into the drawer full of vegetables, I grabbed one red pepper, cherry tomatoes, the mushrooms, and then I found banana peppers. Why not?
I threw those on the grill, nothing between them and the flame, other than a little cooking spray. 20 minutes later, everything was done, and there I was, a grill master.
The thyme made the turkey taste so much better, the flavor was off the charts. And the grilled banana peppers, well, they spoke for themselves bringing the greatest combination of flavor anyone could ask for at the dinner table that night.
Lesson learned. It’s ok to take a risk on something, it just might work in your favor. But if it doesn’t, try another one, because eventually something will work out. And maybe, just maybe, two risks will work to your benefit. Happy bellies made happy family, who joined in doing all the clean up and dishes. Wonder what tonight’s risk will bring?