I almost had a meltdown this morning with regards to my knee and foot injuries. Usually I can handle it pretty well. But occasionally I’ll have a moment where any female-related emotions are released into one giant spout of venting.
My biking helmet was on; I was ready to head outdoors. Then an innocent bystander (aka, my mom) fell victim to this release of emotion. I let my forehead lean into the wall with a loud c-l-u-n-k, as I exclaimed, “this is so frustrating!” The instant I did it, I felt like a whiny 2-year old who wanted the purple bike instead of the red one. Awful, awful. I know I should be thankful that I can even bike! Where was this pity party coming from, anyways?
My mom just smiled and patted me on my way out the door. I think she knew a long bike ride would bring me back to planet earth. 😉
I pedaled my way past grassy fields of farm land, while taking in some vitamin D (it was supposed to pour all day…psh! Love it when the weather men prove incorrect. 😀 )
It didn’t take long before I realized how silly I was being. I think this whole process of having an injury is teaching me the lesson of living in the present. The now. Just enjoying where I’m at and making the most of it by enjoying other things that I love. Yes, I am a runner. But I’m also more than that. I have so many other loves and passions in life, and this is just a good opportunity for me to explore some of them. Such as biking. 😀
And, after this morning’s rendezvous, I can honestly say that biking is pretty awesome.
On to the next topic of this post: butter.
Butter is one of those foods that is oftentimes shunned by health conscious foodies and adored by chefs. I kind of prefer to stand in the middle. 😀
While butter is indeed high in saturated fats and should be limited in your diet (while monunsaturated fats such as olive oils should be encouraged,) I can honestly say that I will always have real butter in my house. It lasts forever (since only a small amount is ever needed) and it adds such a depth of flavor to certain dishes. Tonight it was used to make a creamy white sauce for some homemade scalloped potatoes. This recipe takes some time but is totally worth it (and, most of the time is hands-off, “in-the-oven” time. )
Creamy Scalloped Potatoes
- 2 lb. potatoes (about 6 medium)
- 1 T butter
- 3 T. flour
- 1 tsp salt
- 2-1/2 c. milk (I used 1%)
- 1 small onion, finely chopped (about 1/4 c.)
- pat of butter to spread on baking dish
- Wash potatoes. Cut into thin slices.
- Heat 1 T. butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring and smashing the lumps constantly until smooth in texture.
- Stir in milk. Heat to boiling, stirring constantly with a whisk. Boil and whisk for 1 minute.
- Arrange potatoes in lightly buttered 2-quart casserole in 3 layers, topping each of the layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce.
- Cover and cook in 325 F oven 40 minutes. Uncover and cook until potatoes are tender, 60-70 minutes longer.
Makes 6 servings
I think these fancy schmancy potatoes put my sardines to shame, but oh well. It tasted amazing and that’s all that matters.
This is my last full week of classes before I graduate! I can hardly believe it. 😀
Question: Do you ever cook with butter? I love using it in moderation, where I think that the little bit of flavor it offers will shine through and make it totally worth it. 😀