JoeSoChallenges

Some, like Matt Cutts in this TED talk (see below), suggest that it takes about 30 days to make (or break) a habit. They don't necessarily mean an addictive habit, like smoking, but getting in the habit of doing something positive that you've always wanted to do. He says that if you "force" yourself to do something for 30 days, like exercise for an hour a day, you can create a new habit. As it becomes habit, it gets easier and easier to keep doing. You build up some momentum and make it semi-permanent. You just have to get through the hardest part -- the beginning. 

He makes some other great points too. After doing some of these 30-day challenges he observed that the passing of time -- month by month -- became much more memorable. It gave him a way to think about that time period -- the month I ate no meat, the month I read instead of watching TV, etc. That part of it appeals to me as much as anything since I consider myself both a dabbler and a 'documentor,' so to speak. Doing these challenges combines both documenting and dabbling -- all in an effort to improve yourself as a person. I love it.

A friend of mine recently mentioned he and his wife have planned out some challenges for the new year -- no meat in January, using 1 car instead of 2 in February, and so forth. So I decided to start with no alcohol this month. Ten days in, so far so good, and I think I'll have a fairly easy time finishing this one out.

Next I plan on reading at least 30 minutes a day, which I think I'll have no problem with, since I used to have that habit anyway. Cutts says to think about it this way: you can do anything for 30 days. Start with some easy ones. Build up your confidence. In March I want to do morning stretch + no caffeine, then follow that up in April with daily exercise. I made a spreadsheet to track each challenge each month, and then I can also use the chart to mark off days that I keep up a habit after the month is over. So, if I do no TV for 30 days, then I can continue marking off days in the future that I don't watch TV. That gives me a way to follow up with the "new habit" once the initial 30 day period ends. Besides, I just love to create data in spreadsheet format. 

Perhaps after a lifetime of 30 day challenges I can create the JoeSoHabits Data Base.

Pot Roast

I found this easy pot roast recipe and made it in my new Dutch oven.

You just need oil, a piece of meat like a chuck roast (about 3 pounds), a few onions, some carrots, broth or wine, and rosemary and thyme.

Season the meat all over with salt and pepper. Cut the onions in half and the carrots into 1-2 inch slices. Heat the oil in a Dutch oven and brown the onions on medium-high for a couple of minutes. Remove the onions, brown the carrots for a few minutes, then remove them. Brown the meat for a minute or so on each side, including the edges, and remove it.

Pour some broth or red wine into the pot and scrape up the browned bits on the bottom. Put the meat back in and add liquid to cover about halfway. Add a few sprigs of rosemary and thyme to the liquid. Put the onions back in and then the carrots -- some in the liquid, some on top of the meat. 

Cover and bake at 275 for about 60-90 minutes per pound.

Must Try This

Absolutely must do this! Thanks for the link Nae Nae

Candle Mania

I made several batches of candles recently, including some really nice holiday candles with a gingerbread scent. I used all the glass pieces I picked up at yard sales during Summerette. Some of the containers have already come back around for a second or third pouring. The liquid scent seems to throw a stronger aroma around the room than the scent blocks, so I want to order more of those. I got the gingerbread scent and 10 pounds of container wax blend from Lone Star. The wax I used -- container blend 4633 -- dried to a nice silky finish. You can see it in the purple and reddish candles from this batch. The greener looking ones -- e.g., the large glass pitcher, the Altoid votive, and the wide bottom -- used soy wax. I also ordered a variety of wooden wicks from Lone Star, which I used in the holiday candles. I gave a several of them out as gifts.

 I love the way this one turned out. I kept it for myself to test the wooden wick, which crackles nicely. The stone container, which came from a yard sale, obviously doesn't toss much light, but I think it looks awesome.

I poured this one into a mini Altoid container that I happened to have sitting around. This actually looks like a marketable product to me. I want to find more free, reusable tin containers to make unique ones like this...

This one looks like a piece of salt water taffy to me. I used all three colors that I ended up pouring with that day, and stuck a penny in between the layers. I started referring to it as a commemorative 2013 coin ;-) Sounds like another big seller. This container came from a yard sale.

Twice Cooked Pork Tenderloin

I love pork tenderloin, filet mignon's dirty cousin, one of the leanest cuts of meat available. You can keep it nice and juicy with Mark Bittman's twice-cooked method. Basically, you put the whole thing in a pan with oil or butter and brown the outside. Then you remove it,cut it into medallions, and cook it again -- brilliant. I made this the other day with green beans and red potatoes. I also drank wine and poured candles that night.

Breakfast Sandwiches!

I used to do this back in the day on Beeler: make a whole bunch of breakfast sandwiches and freeze them for future reheating. You only have to cook once, but you can enjoy breakfast sandwiches all week! I usually make sausage, egg, and cheese on English muffins. You could use sausage patties or links cut lengthwise, or make bacon. You can use non-meat like Gimme Lean, which works great, or replace everything with vegan products and go fully healthy. I think sliced American cheese tastes the best, but I prefer to use raw milk cheese for a healthier option. I usually make six and wrap them individually with foil. Then you can reheat them one at a time in the oven for about 30 minutes (or defrost first in the microwave on low power).

For this batch I used:

• 6 eggs
• 6 sausage patties
• 6 English muffins
• 6 slices of cheese
• Smart Balance for cooking the eggs and buttering the bread
• a pinch of baking soda to make the eggs fluffy

Start the sausage first, which might take about 10-15 minutes. Scramble the eggs and add a pinch of baking soda to make them fluffy. Cook eggs in butter, oil, or whatever while the sausage cooks. Toast and butter the English muffins (or whatever bread you want to use) while the sausage and eggs cook. Line up the bread, throw on a slice of cheese, a piece of the egg, and a sausage patty, and there you have it.

Amazing Macaroni and Cheese

Last year I made family style macaroni and cheese a few times -- with tomato sauce and pork chops (optional) -- so recently I wanted to try making a more traditional ooey-gooey style mac-and-cheese. I found a great recipe, which someone had created based on someone else's recipe, and gave it a try this weekend. I did decide to add my own twist, though -- prosciutto, rather than bacon -- and it worked out really well. 

Her recipe seemed straightforward enough to make by memory yet complex enough to add a little gourmet touch to this comfort food. As far as I could tell from looking at several recipes, this one runs fairly basic. You got your pasta and your melted milk/butter/cheese sauce -- and it gets baked at the end. She suggested topping with cooked bacon bits. I decided to try prosciutto instead -- and to bake it with the meat rather than top the casserole with meat after baking.

after adding sauce to pasta, before meat topping