image from Tim Horn (slinkydog) via http://www.freeimages.com/photo/1369442
It’s funny how the rest of the world thinks of New Year’s Day as the time for new beginnings, but when I plan a do-over I look to September.
Here in the northern hemisphere January is cold, the days are short and I seem to spend a lot of time shoveling snow or raking my roof and planning big projects isn’t something that I have the energy for.
On the other hand, September is the perfect time to take on new challenges.
The nights are cool, the days still sunny and warm and it’s a perfect setting to start new projects and gain the momentum you need to take you through winter. On top of all that most of us have spent at least twelve years associating autumn and the start of the school year with new beginnings so the habit is already ingrained.
So what do you think?
Do you find that projects started in the autumn fare better than those started in January?
Menu 9/7/14 – 9/13/14
Sunday: GF Spaghetti with Roasted Tomatoes, Summer Squash and Onions and Peccorino-Black pepper Breadsticks (from Cooking Light – http://www.myrecipes.com/recipe/pecorino-black-pepper-breadsticks-10000001654655/)
Monday: Baked Louisiana Dirty Rice and Beans (from Cooking Light – http://www.myrecipes.com/recipe/baked-louisiana-dirty-rice-beans-10000001662873/)
Tuesday: leftovers
Wednesday: Corn and Two-Bean Burgers with Chipotle Ketchup (from Cooking Light – http://www.myrecipes.com/recipe/corn-two-bean-burgers-with-chipotle-ketchup-10000000689962/) with Simple Tomato and Avocado Salad (from southern chef in Louisiana – http://www.food.com/recipe/simple-tomato-and-avocado-salad-94520)
Thursday: leftovers
Friday: chef’s choice
Saturday: out
Misc.: GF Glazed Cinnamon-Raisin Tea Bread (from Cooking Light – http://www.myrecipes.com/recipe/glazed-cinnamon-raisin-tea-bread-10000001654679/), Ginger Cookies (from Cooking Light – http://www.myrecipes.com/recipe/ginger-cookies-10000001654714/)
Lunch: leftover GF Spaghetti with Roasted Tomatoes, Summer Squash and Onions, Easy Lemon Lentil Soup (from Angela Thompson – http://vegangela.com/2013/06/06/easy-lemon-lentil-soup/)
Note:
GF Glazed Cinnamon-Raisin Tea Bread: This quick bread was amazing. Even substituting my usual GF flour blend the bread came out very light and airy and the apple glaze supplied just the right amount of sweetness. I didn’t have time to take a pic, but it’s definitely worth your time follow the link and try the recipe.
Peccorino-Black pepper Breadsticks: I made this recipe last night and while it did not turn out as expected, it was still quite good.
It only made nine 6″ breadstickes and the GF flour didn’t have enough elasticity to make ropes, but the small breadsticks we ended up with were flavorful and had a surprisingly nice texture that was crisp on the outside and slightly chewy inside. I would make this again, but would double the recipe and slice it like crostini instead of trying to force it into slender breadsticks.
glutenfreebymarriage 