“Quality is never an accident; It is always the result of high intention, sincere effort, intelligent direction, and skillful execution; It represents the wise choice of many alternatives.”
~ William A Foster
Good morning friends ! What a beautiful display of light mother nature provided this morning. And for some reason, I couldn’t get that Sara Evans song – Born to Fly – out of my mind !! I only had the “how do you wait for heaven” part repeating: What a lovely mantra for meditation. But as I googled the complete lyrics, I had to smile at how appropriate the song really is to my life …
Aside from getting asked about our weather, people also ask me how did I get here to the Virgin Islands? My quick and easy answer is to say that “I’m originally from Ohio … And January & February brought me here”.
So I apologize to all of you out there who’ve just gone through your first cold snap of the season. My ill-timed thoughts on 70 degree weather and “chilly winds” probably weren’t too well received yesterday.
But you always know you have a place in my home, should you wish to escape this coming winter (or sooner). We still have a few weeks available 🙂
As for yesterday, I struggled most of the morning with internet problems. Seems my ISP was having troubles with their servers or routing traffic off island, as pages would start to load, then hang.
By the end of the day, I had only accomplished 3 things: I made my blog posts, sent an email inquiry to The Art of Good Food folks about re-marketing and distributing their product (no reply yet), and researched some solutions to post my resume on-line via WordPress. Not much maybe in terms of hours worked. But highly productive in terms of impact.
Later that day, I would chat with a friend, that I was having problems with my resume, in the Professional Objectives section. She gave me some great advice: Don’t limit myself. Provide examples of my work, and share my skill sets. Let others determine if my skill sets match the contract work they have available.
Get my thoughts on what I’m terming “The Mid-Life Resume” over at my morning blog, Reflections on Sunrise:
To Quote George MacDonald:
“It is our best work that God wants, not the dregs of our exhaustion. I think he must prefer quality to quantity.”
A Yummy, Seasonally Inspired Sandwich for Dinner (or anytime)
While I struggled with ISP issues, Spencer had his first charter of the season with our villa guests. The past two days after our plumbing fiasco, he’s been scrambling to get his charter boat out of the hurricane hole in the mangroves, and get her cleaned up for a couple of charters this week.
He got home fairly late last night, so I was happy that I’d put a 30-Minute Meal on my menu this week …
I prepared a Maple Butternut Squash & Balsamic Caramelized Onion Sandwich. This delicious sandwich was adapted from one I found over at the Food Network. It’s the creation of Jeff Mauro, one of the Food Network Star winners. You might remember him as The Sandwich King. To quote Jeff’s Golden Sandwich Rule: If it tastes delicious outside the sandwich, it’ll taste even better in it.
Last night, since it was late, I wanted to keep things light, so I stuffed the roasted butternut squash – tossed in maple syrup, oil & chili powder- along with balsamic-caramelized-onions inside a pita.
This sandwich is so delicious, I decided to make it again for myself this morning 🙂 This time, I made it open faced.
If you’d like, you can also make the “full-fledged Sandwich King” version: A double sided, grilled cheese.
But guess what, I think I’ve improved on The Sandwich King’s recipe! Last night I used Earth Balance for the butter substitute. This morning, I used coconut oil, and that drove the sandwich out of the park!! I’ve also simplified his instructions.
I hope you enjoy this fall sandwich as much as I do … For a quick breakfast, lunch or dinner.
My ingredients in the recipe that follows are for a single sandwich. Multiply away …
Happy Hump Day! And remember, make it quality over quantity. Work smarter, not harder. And above all, stay true to your purpose.
- Maple-Chili-Oil :
- 1 tablespoon + 1 teaspoon coconut oil, (or melted Earth Balance)
- 1 tablespoons maple syrup
- ¼ teaspoon chili powder, (I love Penzey's Arizona Dreamin')
- pinch salt
- 10 pieces butternut squash, peeled, seeded and sliced ¼ inch thick
- ¼ of a large Maui or sweet white onion, thinly sliced
- 1 teaspoon (1 capful) good, aged balsamic vinegar
- 1 tablespoon sliced almonds, toasted
- bread of your choosing
- veggie cheeze of your choosing
- Preheat the oven to 425°. In a small bowl, toss together the four Maple-Chili-Oil ingredients (oil, maple syrup, chili powder, salt).
- Place the butternut squash slices on a baking sheet. Drizzle with half of the Maple-Chili-Oil. Turn the pieces over on the pan, to coat both sides of the squash with the oil. You'll use the other half of the oil for the onions.
- Place the squash in the pre-heated oven, cooking for 20-25 minutes, until nicely browned. Flip the squash mid-way through the cooking process.
- You may also place the almonds in the oven now, on a separate tin to toast them, 3-4 minutes.
- Meanwhile, place the sliced onion in a small saucepan. Toss with the remaining Maple-Chili-Oil. Add a small amount of additional coconut oil if necessary. Cover, and cook over low heat, while the squash roasts, 20 minutes or until nicely caramelized. Stir occasionally. After 15 minutes, add in the 1 teaspoon of balsamic vinegar.
- Now make your sandwich: You can prepare this as a grilled cheese, open face, or stuffed in a pita bread. Melt the cheese with the bread, top with the squash (drizzle with a little more oil-syrup if you feel so inclined!), onions, then the toasted almonds. Enjoy.