I celebrated another successful trip around the big star with an extended weekend in Napa. It was an amazing trip filled with hot air ballooning, wineries, good food, and friends & family. Just about the best way to celebrate, ever.
Hot air ballooning in Napa is rad!
The BEST iced coffee! And in that bag was an amazing almond croissant. Birthday weekend, y’all.
I was incredibly luck to go to the Morlet winery and attend a private (there were 5 of us) tasting conducted by Luc Morlet himself. The tasting lasted 2 hours and we easily could have stayed another hour.
I learned an enormous amount from Mr. Morlet, not only about wines (as the wine critic, Robert Parker stated, “Run, don’t walk” to purchase his wine), but also about life. He is brilliant, passionate, and his philosophy about wines I extrapolate here towards life:
You must let nature shape your path.
I always take some time on the day of my birth to reflect on where I’ve been and where I’d like to go. And what I realized this time around is how much easier it is when I let nature shape my path. When I take the time to pause a moment and listen to the universe, or my intuition, or my gut, or whatever else you want to call it, I make better choices. (Yes, I am a little bit of a hippie and proud of it!)
But when I come up with some lack-goal (see my previous post about this if you just went, huh??) that a magazine or some other artificial source of inspiration told me I should want, things tend to go sideways. And feel really shitty. Why?
Because it’s not my path. It’s someone else’s.
Honestly, it’s hard sometimes for me to do this. To make choices that others view as weird, or crazy, or that they just don’t understand. I want approval just as much as anyone! But in my acquired wisdom, I now know that approval is fleeting and shallow. It doesn’t last much more than a minute, really, and then you’re back with yourself, like you will always be, feeling icky because you just experienced a moment of approval for something you don’t really want. Let YOUR nature shape YOUR path.
I don’t know about you guys, but I’m not wasting any more trips around stars on someone else’s path. That’s just insane.
No filter. Seriously.
The tasting here was a game-changer. I HIGHLY recommend it!
This week’s recipe is from the blogger fANNEtastic food. I make these egg muffins at least twice a month for clients. They hold up really well. Make them in advance and then grab and go on your way to work!
- 9 eggs
- 1/2 cup chopped spinach
- 1/3 cup milk
- 1/3 cup spelt flour or whole-wheat pastry flour
- 1/4 cup grated cheddar cheese
- 1 small tomato, chopped
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Optional: 1/4 cup chopped cooked bacon or turkey bacon or smoked salmon
- Preheat the oven to 350F. Lightly oil a muffin pan.
- Add the spinach, cheese, tomato, basil, and bacon (if using) to a mixing bowl.
- Whisk the eggs in a separate bowl. Add milk and flour and combine until the lumps disappear. Add salt and pepper.
- Pour the eggs over the other ingredients, mix.
- Using your 1/3 measuring cup, pour the liquid directly into the pan.
- Bake for 25 to 30 minutes, checking to make sure they are done.
- One trick I use when cooking with more than 5 or 6 eggs is using my blender to mix them as I do not have the forearm strength to whisk 9 eggs! I then add the milk, flour, salt, and pepper directly to the blender. Voila!
Questions? Thoughts? I’d love to hear from you! Head over to my website and leave a comment.