Just Getting Started – Round of Words in 80 Days

Well, this is my first check in after posting goals.  And honestly, I think I’m doing pretty well.  Although, to be fair, I made pretty easy goals.

  • 500 words a day – check – heck I blew past that goal yesterday by a couple hundred.
  • No rereading – check – that’s a pretty easy goal, as long as I stay focussed on writing and don’t start thinking about how badly I’m writing.  I can always edit once I’m done, but if I focus on rewriting now I’ll never write the end of the story.
  • 1 flash fiction a week – check – linked it up to Friday Fictioneers.  It might not be my best flash fiction, but it’s the first one I’ve written in almost a year, so not too shabby.

Good. Now I just have to keep it up.  This upcoming week is pretty busy, so it will be a test.

Round of Words in 80 Days – Goals

So I’ve never done Round of Words in 80 Days but I’m working on a book idea write right now so having a little accountability will be good for me.  I’m joining this round a little late, but I’m pretty excited about trying this out.

For this round, my goals are to write 500 words a day in August, to not reread what I’ve written (at least until I’ve finished the rough draft of the story), and to post one flash fiction post a week.

All right. Well I’ve got some writing to do…thanks!

Friday Fictioneers

 

 

Goodbyes

Word count:  96

Jason walked in and Megan smiled.  She moved to greet him with a kiss.

Instead of enveloping her in his embrace he held her at arms length.  Megan’s breath caught in her throat.

Jason walked her to the side of the room.  Her drink, sweet moments before, suddenly tasted bitter. He whispered in her ear. Two words, “it’s over.”  Megan looked into his eyes ever so briefly before turning away.

She set her drink down and left the party.  Alone, just like when she came, but now instead of happy anticipation she only felt cold shock.

 

Friday Fictioneers:  a story in 100 words prompted by a picture that Rochelle Wisoff-Fields posts every Wednesday. Photo Credit: ©Rochelle Wissoff-Fields

Wanna Be Like Dad

Apparently my kids want to be like their dad.  I can’t say I blame them.  I mean, I think he’s pretty awesome.

SweetPea trying on Dad's shoes

SweetPea trying on Dad’s shoes

I have to say, I particularly love this next photo.  Dan captured a similar photo of SweetPea and me sleeping in identical positions when she was only a few months old too.  It’s kind of precious.  So I was really excited when I saw the boys sleeping like this.  I had to, just had to take a picture.

Bub imitates Dad even while sleeping

Bub imitates Dad even while sleeping

 

Spicy Sausage, Potato, and Kale Soup

Spicy sausage, potato, and kale soup

Spicy sausage, potato, and kale soup

Oh man.  Not that this soup is souper spicy (see what I did there?) or anything but it does have a little more heat than my 2-year-old typically eats.  However, I put a small serving (I wasn’t planning on wasting a single drop of this deliciousness) in front of her; she took one bite and started saying how good the soup was and then continued to plow through her bowl like a champ.

Toddler approved spicy sausage, potato, and kale soup

Toddler approved spicy sausage, potato, and kale soup

I need to remember that whenever I give her something that has a little spice in it, as long as I don’t say, “Oh, this might be too spicy for SweetPea,” there’s a good chance she’ll give it a shot and maybe like it.

Unfortunately for me, she liked this soup…which means I had fewer leftovers…which means I got to eat less of the soup…which kind of sucked because this soup is really good.  However, it’s also really easy to make, so I might just have to make it again in the near future.

Ingredients:

1/2 pound spicy chorizo sausage
2 Tbsp butter (or olive oil, but butter is delicious)
1 medium onion, chopped
3 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes (I used closer to 1/4 tsp to keep the heat down)
1 large bunch of kale, stemmed and chopped (about 2 very large handfuls)
2 large baking potatoes, peeled and chopped into bite size bits
4 cups chicken broth
1/2 cup milk or cream (I used 2%)

Directions:

Heat large pot over medium high heat.  Add chorizo and brown it.  Once chorizo is browned, remove it from pot and set aside.
Lower heat to medium, add butter and let it melt.  Then add the onions and let them cook 5-10 minutes.  Add garlic and cook for another 2-3 minutes.  Add salt, pepper, and red pepper flakes.  Cook another 5-10 minutes.
Add chopped kale in smallish batches (I did mine in 4 batches).  Let each batch wilt before adding the next.  Add the nutmeg and stir.  Cook another 2-3 minutes to allow the kale to fully wilt.
Add potatoes, cooked sausage, and chicken broth.  Bring to boil.
Lower heat and let simmer an hour or more (the longer it simmers the better the flavors).
Stir in the milk (or cream).

Serve and enjoy!

Spicy sausage, potato, and kale soup

Spicy sausage, potato, and kale soup

Roasted Roots – with a zippy twist

Sweet and Spicy Roasted Roots

Sweet and Spicy Roasted Roots

I love vegetables.  And I feel pretty lucky to say that…mostly because I know so many people who don’t like vegetables and one, they’re missing out on tasty food and two, they have a hard time eating healthy.  I just think it’s sad when people don’t like veggies.  And the saddest thing about it, is the reason they don’t like veggies.  They’ve probably never had them prepared in a delicious way.

Roasting veggies happens to be a delicious way to prepare them.  And roasted veggies might be one reason I love fall and winter so much.  They’re just so good!

This recipe is one of the first ways I’ve cooked parsnips.  And guess what?  They’re pretty dang good!  So get ready to rock your taste buds and make a delicious (and healthy) side dish.

Ingredients:

1 pound carrots, cut to about the size of fat french fries (fat french fries is a technical cooking term…promise…)
1/2 pound parsnips, cut to about the size of fat french fries
2 Tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
1 Tbsp molasses
1/4 cup crumbled feta cheese

Directions:

In a medium bowl toss carrots and parsnips with olive oil, red pepper flakes, and salt until well coated.
Spread in single layer on a baking sheet and roast for 20-25 minutes, at 400 degrees.
Toss with molasses, and roast another 5 minutes, until vegetables are tender.

Serve and sprinkle each serving with a tablespoon of feta.  Enjoy!

Sweet and Spicy Roasted Roots

Sweet and Spicy Roasted Roots