cooking brisket: January 2009

Bulgogi (Korean Barbecued Beef)

This is a huge hit at our house. In fact, if the in-laws find out that I'm making it, they're sure to "show up" for dinner irregardless of what day I make it. Traditionally, this meal would be cooked on an outdoor grill. I normally cook mine in a frypan on a stovetop. I enjoy it served with plain white or brown rice.

INGREDIENTS:

6 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds
2 cloves garlic, minced
2 teaspoons white sugar
1 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped

INSTRUCTIONS:

In a large re-sealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, and black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I normally have it marinate overnight.

Preheat a medium to large fry pan, sprayed with a non-stick cooking spray to medium-high. Remove meat and vegetables from marinade. Discard marinade.

Cook the meat for 15 to 20 minutes, or to desired doneness.

NOTES:

If the beef is at a great price, or available at a wonderful discount, I will sometimes prepare the sauce and freeze it with the meat in a Food-Saver package. This way, when I’m ready to cook it, the marinating process has already been completed.

Super Soft Chocolate Chip Cookies

I love this recipe for chocolate chip cookies. They've never failed me! I think that adding the pudding mix really adds to the texture of the cookie - perhaps that's why they stay soft for a while. Steve seems to enjoy them too.

Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs, at room temperature
2 tablespoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Super-Delicious Zuppa Toscana

If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.

INGREDIENTS:

1 pound bulk mild Italian sausage (if you use the hot Bob Evans sausage don’t use the crushed red pepper flakes)
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces (I use the Wal-Mart brand bacon pieces by the croutons)
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream (I use evaporated milk)
1/4 bunch fresh spinach, tough stems removed (I sometimes use Kale as that’s what they use at the restaurant)

INSTRUCTIONS:

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

NOTES:

You can substitute cauliflower for the potatoes for a lower carb diet and it is just as delicious.

Try using 2-4 russett potatoes (depending on the size) sliced thin and they hold their shape and do not come out mushy.

Lentil Sausage Soup

This is one of my all-time favorite soups to make. It's healthy (mostly) and freezes awesomely. Everyone I've served it to has shared their love for it too! Yay!

INGREDIENTS:
1 pound green lentils
1 pound hot sausage (Bob Evans, Jimmy Dean or Owens are what I normally use)
1/4 cup olive oil
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

DIRECTIONS:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, cook the sausage as you would ground beef. Drain, but don't rinse the cooked meat. Next, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the cooked sausage, chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Serve sprinkled with grated Parmesan.
This recipe makes a TON of soup. If your are serving 4 or less, I would half the recipe.

Cabbage Bierocks (AKA German Empanadas or Meat Pockets)

These meat-mixture filled rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.

INGREDIENTS:

Sweet Bread Dough Ingredients:
1 1/2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 cups warm water
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup shortening

Filling Ingredients:
1 pound lean ground beef
1 pound ground Italian sausage
1 onion, chopped
3 cups cabbage, shredded
3 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon celery seed
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup shredded, processed American cheese (really, just quarter up about 9 slices)
1/2 cup shredded Cheddar cheese

INSTRUCTIONS:

To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.

To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet (rinse if you feel so inclined), then stir in cabbage, Worcestershire sauce, mustard, salt and pepper and cook for 5 minutes. Drain the excess liquid. Add cheese and cook, stirring, until cheese is melted.

Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling. Let pockets rise for about 30 minutes in a warm place. While the pockets are doing their final rise, preheat oven to 350 degrees F (175 degrees C).

Bake for 20 minutes, or until golden brown.

NOTES:

- These freeze well! Just bake and cool. Then freeze them individually on a cookie sheet for about 90 minutes, pop them into a Ziploc bag, and roll out the air. When you’re ready for one, microwave it for about 45 seconds, and viola – a quick snack is yours!

- It’s totally delish if you use Rhodes Rolls instead of making your own bread. Just let them thaw and rise for the first rise! (Steve actually prefers them this way - easier for me!)

- Instead of the ground beef and sausage mixture, try using ham with Gouda cheese! Yuum!

- If you want to use your bread maker to do the dough stage, add about an extra ¾ - 1 cup of flour.

- Try using drained sauerkraut instead of the cabbage! It adds a yummy zing! These would also be great with potatoes added in too!

- If you need/want to go even easier, use jumbo flaky biscuits (8 per can) or jumbo buttermilk biscuits. You can also use the bagged shredded coleslaw/cabbage mix.

- Another easy, quick alternative is to put ½ slice of prepackaged American cheese onto the roll before stuffing it (this is instead of adding the cheese to the mixture too)

What's Cookin? 1/25 - 1/31

Sunday - Crock pot beef stroganoff, egg noodles, homemade wheat bread rolls, mixed vegi's

Monday - Taco's

Tuesday - Grilled chicken w/smashed broccoli and potatoes with gouda gravy

Wednesday - Spaghetti carbonara

Thursday - Bulgogi w/vegetable fried rice

Friday - Chicken enchiladas

Saturday - Bierocks

Treat/Dessert: Neapolitan rice krispy treats, blackberry coffee cake

This menu assumes that I do not go to McAllen until next week. If I do, Steve will get to enjoy the pantry and freezer bounty. :)

Neapolitan Rice Krispie Treats

This is another recipe from Chrysta Rappleye and seriously it is SO good. I think it even rivals my peanut butter rice krispy treats. Uber delish. This batch is made in a loaf pan. For a big batch, triple everything and use a 13×9 inch pan. Chrysta was a rock star and put the tripled recipe amounts in parenthesis to make everyones lives easier!

INGREDIENTS:

Layer 1:
1 1/2 tablespoons butter (4 1/2 T)
1 1/2 cups mini marshmallows (4 1/2 C)

1 3/4 teaspoons strawberry Quik (5 1/4 tsp)

2-3 drops red food coloring (9 drops-use neon pink or red food coloring or strawberry marshmallows.)

2 1/4 cups Rice Krispies (6 3/4 C)

Layer 2:

1 1/2 tablespoons butter (4 1/2 T)

1 1/2 cups mini marshmallows (4 1/2 C)

2 1/4 cups Cocoa Krispies (6 3/4 C)

Small handful semi-sweet chocolate chips (three small handfuls, about 1/2 cup)

Layer 3:

1 1/2 tablespoons butter (4 1/2 T)

1 1/2 cups mini marshmallows (4 1/2 C)

2 1/4 cups Rice Krispies (6 3/4 C)

DIRECTIONS:

Line a 9×5 inch metal loaf pan with parchment paper or non-stick foil (Release)or if your tripled it---a 9x13 pan. I just spray the pan with cooking spray.

Melt butter in a microwave-safe mixing bowl (45 seconds on high). Stir Strawberry Quik and food coloring into melted butter — use enough red coloring to get a dark pink hue. Add the marshmallows and stir to coat with pink butter.

Microwave marshmallows for 30 seconds; stir until melted and smooth. Add cereal and stir to coat. Empty into the loaf pan and press down well, using a piece of parchment or Release foil to prevent sticking.

Rinse out bowl (no soap!) and repeat melting procedure with Layer 2 – add Cocoa Krispies to melted marshmallows, then stir in chocolate chips. Empty onto strawberry layer and press down as neatly as possible, using parchment or Release foil.

Repeat melting procedure with Layer 3. Add Rice Krispies, stir to coat, then layer on top of the chocolate layer. Press flat. At this point, your bars should be at the very top of the loaf pan.

Let sit for at least 1 hour.

Lift from pan and set on a big cutting board. Using a Chef’s knife, slice a thin layer off each end of the loaf to trim. Slice lengthwise down the center, making two long sections, then slice the loaf cross-wise to make 6 big squares.

Makes 6

Grilled Chicken and Smashed Broccoli and Potatoes with Gouda Gravy

This recipe is from my friend Chrysta's blog. She gleaned it from Rachel Ray, and I love the unusual combination of potatoes and broccoli. The meal is based on back-in-the-day idea of a solid square meal; meat, vegetable, and starch (really isn't that a triangle meal? Hmmm... must need chocolate to make it square! LOL) I've made a few adjustments to the ingredients to cut back the fat, and keep the flavor.

INGREDIENTS:
4 Idaho potatoes, peeled and cubed into 2-inch pieces
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons extra virgin olive oil (EVOO)
A couple of tablespoons grill seasoning
1 head broccoli, trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken stock (eyeball it), divided
1/2 cup fat free evaporated milk (the original recipe calls for half-and-half)
1 1/2 cups Gouda cheese, shredded

DIRECTIONS:

Pre-heat a grill pan over medium-high heat.

Place potatoes in a large enough pot to accommodate both the potatoes and the broccoli, and cover them with cold water. Bring to a boil, add some salt, then reduce the heat a bit and cook until tender, about 12 minutes. Halfway through, add the broccoli.

Drizzle the chicken pieces with EVOO and sprinkle with grill seasoning. Add the chicken pieces to the hot grill pan and cook 6 minutes on each side.

Once the chicken is cooking, melt the butter in a small saucepot over medium heat. Add the flour, cook for 1 minute, then whisk in 1 cup of chicken stock and the milk or half-n-half. Cook 2-3 minutes to thicken and season with salt and freshly ground black pepper. Add the cheese, stirring in a figure-eight motion with a wooden spoon for 2 minutes, until melted. Turn off the heat and reserve.

Drain the cooked broccoli and potatoes, and return them to the hot pot to dry them out. Mash the broccoli and potatoes together with the remaining 1/2 cup chicken stock until they reach desired consistency, and season with salt and pepper.

Slice the chicken breasts on an angle. To serve, pile some smashed broccoli and potatoes on each plate and arrange the chicken pieces along the edge of the mound. Pour the Gouda Gravy on top of everything.

Spring Soldering Class Schedule

Finally, I've set my spring soldering class schedule! Thank you for your inquiries as to when I would begin teaching again. Following are the classes I've calendared. If the dates don't work for you, please email me and perhaps something can be arranged.

Basic Soldering Class - Feb. 28th - 12pm - 4pm - $50

This is an introductory soldering class where we will discuss soldering tools, supplies, the basics of soldering. In this class you will create two 1.5" charms. All of the tools and supplies you will need are provided in this class. However, you are welcome to bring any custom art you would like to use, should you want to personalize your charms.
Advanced Soldering Class - Mar. 14th - 12pm - 4pm - $50
In this advanced class, we'll discuss bubble charms, working with bevels, shadow box charms, soldering non-glass items, and decorative soldering. We'll work together to create a variety of charms to add to your collection.
Soldered Light House Class (Advanced Class) - Apr. 25th - 10am - 4pm- $75
In this advanced class, we will create a glass house designed to be displayed in your home. This project will be a treasured art piece for years to come.
Soldered Bracelet Class (Advanced Class) - May 23rd - 10am - 4pm - $75
In this advanced class, we will create a custom bracelet using various media types and glass. All of the pieces will be attached together and you will leave with a completed jewelry piece.
Soldered Ornament Class (Intermediate Class) - Date to be announced.
In this intermediate class, we will create a series of ornaments which can be used in a variety of ways. Each student will have the opportunity to create a minimum of 5 ornaments in various sizes and shapes.
If you are interested in attending any of these classes, registering is easy! Simply send me an email and I will send you a PayPal invoice. Payment is due prior to attending class. Seats are only reserved once payment is received.

Reflections on Another Year...

Another year, another birthday. The past year has so many things to reflect back on, and I've changed my views on more things than I thought I would.

First, motherhood is much harder than I ever imagined. Motherhood definitely begins at conception, but most certainly does not get easier once the birth has occurred. One thing I can definitely admit is that being a mother is much harder than I ever expected or anticipated. I expected work to be involved, but not as much as it requires. And, being a mother is so much more than just taking care of every need of this little person. It requires so much on so many levels and in so many facets. I would never have thought my entire life would revolve around a little 10 pound person - but it so does. Until I go back to work my job is taking care of both of my men... my little one and my big one.

Second, referring back to the first, I have a whole new level of respect, love, and appreciation for my mom. I don't know how she managed to take care of two, and then three young children at once. She is amazing. I don't know what we would have done without her here for the first 10 days of Fred's life. She was our lifeline when we needed one most desperately, and she gave us the confidence that we (Steve and I) could handle taking of our new child without completely screwing him up.

I also realize what an incredible husband I have. He has our needs, both immediate and our future, in mind more than I ever thought. He's an incredible father and has an immense amount of love for both Fred and I. Even better, he continually tells me each day that he loves me and that he appreciates me. I am so blessed to have him as my husband.

I don't know if it's Fred's arrival, but family has a whole new importance to me now. I remember driving away from the airport after dropping my mother off after Fred's birth, and bawling. I was so sad that I didn't have any members of my family close that would be able to see Fred's daily or even weekly changes. I really wished I lived closer to my family. I'm so glad to have two of Steve's siblings living close and I'm grateful that we have the opportunity to set an example for them and help guide them through young adulthood.

I've started to catch onto the obvious concept that stuff is just that... stuff. There are things we all need in this world, and things we want to have. Most of the things I want to have or have acquired over the years are... you guessed it... stuff. I don't need to have the latest or greatest new crafting tool (though they are fun to own), and I don't need to have brand new furniture (though I really would love a couch that is long enough to lounge and cuddle on). I don't need to own a million t-shirts even though I would wear them all... eventually. Simple and uncluttered is great. Besides, who wants to spend their day doing laundry and keeping up with all of the clutter?

Fitness is important. Eating right is essential. Being aware of what is going into my body is as important or more important than taking care of my home. If I'm not eating well, and if I'm not treating my body well, then I'm not going to feel well or at least I won't feel my best. It is important to take vitamins and nutrients - they're what keeps me going. Sleep is important too. Gone are the days of going days without sleep. (In college I could go 3-4 days without a wink of sleep - what on earth was I thinking?)

I need to be creative. Doing creative things, whether it be crafting or other wise, both calms and invigorates me in ways I would never imagined. I love the freedom that being creative provides me and the outlet it grants me.

Work is just that... it's work. Gone are the days where I would allow my life to revolve around my job. At the end of the day, it's not my employees, coworkers, or job that will be there to uplift, inspire, and love me. It's my family that will always be there. I realize that I need to put them into their rightful place and it's definitely ahead of my job.

Friends also have an important place in my life. True friends, those who are there to lift me up when I'm down, those who are always willing to give a helping hand when needed, the ones who will give me their honest opinion when asked. My friends are often my lifelines in life - and I need to pay it forward instead of always reaping the benefits. I also need to pay attention to those who are not really my friends and let those relationships go instead of wasting precious time and energies on trying to sustain them.

Faith. Oh faith. I need to have more faith in myself, in my goals, aspirations, dreams, in my Savior and in His plan for me. I need to take action and do the things that I know will make me happy - no matter how difficult they may be. In the end, I know I'll be happiest by paying heed to the things I know are true and right.

So many things to reflect back on and realize the things I'm starting to recognize in myself. I hope that when this time next year rolls around, I will have played a smarter year and will have taken the things into account which I know I should be doing and have put the proper amount of attention into the relationships which will bring me the most amount of happiness.

What's Cookin? 1/11 - 1/17

Sunday - 4 C

heese Macaroni & Cheese, Ham (F), & Green Beans

Monday - Stuffed Pork Chops (F), Brown Rice, & Green Salad

Tuesday - Amazing Chicken (F) & Mashed Potatoes

Wednesday - Steve's in charge of handling dinner... will report back.

Thursday - Hamburgers (F) & French Fries (F)

Friday - Meat Loaf (F) & Baked Potatoes

Saturday - Salmon (F) & Rice Pilaf

Treat/Dessert - Pineapple Upside Down Cake

Tagged...

Don't ask me why, but I've been tagged.... again. So, to keep it fair, I'm tagging others! Ha ha! Check the list at the bottom to find out if I tagged you... sorry! :)

Rules: Once you’ve been tagged, you are supposed to write a note with 16 random things, facts, habits, or goals about you. At the end, choose 16 people to be tagged. You have to tag the person who tagged you. If I tagged you, it’s because I want to know more about you.

1. My middle name (Lynette) is the same as my biological grandmothers (Linette) and it was completely unintentional or known until I met her 6 years ago.
2. I don't know where my wedding ring is.
3. I played the flute in 7th grade in my school's beginning band until the director asked me to leave class and join the choir. Ouch!
4. I have piles of clothes strewn all over my bedroom. Yes, it drives Steve crazy. (I inherited this skill from my Aunt Candy, or so I hear.)
5. I have a very active imagination.
6. I always have some kind of creative idea going in my head. Whether I actually create what I'm dreaming up is another story.
7. I recently reunited with two of my college roommates on Facebook!

8. I am a glitter addict and have at least 50 different glitter colors in my stash.
9. I love cooking!
10. Steve loses things all the time, and I almost always find them for him. (keys, work badge, wallet, etc)
11. The dishes must be put away into specific spots/locations or I get irritated. I love that Steve is helping, but it drives me crazy when he doesn't remember where he put something (which is normal for him), and I can't find it.
12. I keep a calendar on the fridge with everything on it. Menu's, appointments, birthdays, days off, etc. Everyone laughs at it, but it keeps us somewhat organized.
13. The Wii Fit said my "age" was 65. What the heck!?!?!? I guess I should redo it now that I'm not pregnant, eh?
14. I love to read. I'll read almost anything, anywhere, at any time. LOOVE it.
15. Even though I don't do (or just haven't had time to) traditional scrap booking anymore, I have at least 4 or 5 feet of patterned paper in my studio. At least it's almost all organized.... right? I do intend and plan to get back into traditional scrap booking as well as doing digital scrap booking.

16. Being a mom is way more fun than I imagined. It's also WAY more work than I anticipated. But, the rewards by far outweigh the expenditures!

Okie Doke... I'm tagging the following friends:

What's Cookin? 1/4 - 1/10

Sunday - Taco Salad Soup

Monday - Potato and Sausage Soup with Rhodes Rolls

Tuesday - Meatloaf burgers (F), fries (F), and spaghetti squash

Wednesday - Thai coconut chicken (F) with steamed rice

Thursday - Steak (F), buttered pasta with broccoli (F)

Friday - Garlic tilapia (F) with seasoned rice

Saturday - Spaghetti and meatballs (F) with garlic bread (F)

Treat/Dessert - Pineapple upside down cake

(F) designates a meal pre-prepared and stored in the freezer.

My Word... Focus

So, I've decided to make my word for the year "Focus". There are so many things I need to remember to focus on.

I need to focus on trusting myself and my decisions.

I need to focus on finding my personal creativity.

I need to focus on Fred and on what will teach him to be stalwart and strong.

I need to focus on Steve and his ideas (and trust his ideas will actually work).

I need to focus on our goals and ideas ... and not let them slide as I tend to normally do.

I need to focus on the things I know will make me a better person.

I need to focus on the Lord and in His plans for me - no matter how inconvenient or time consuming I think they are. I know that this will make me a better person.

I need to focus on finding balance in my life.

There are many many other things I need to focus on. I also need to have faith, make changes, find balance, and more. All of these ideas and goals can be tied into focus in one way or another.

So... focus is is!

With that, there are a few things I'd like to do or accomplish in this new year. I'm not setting them as official "goals", but in reality that's what they are. Some of them are below...

~ I want to do something creative every day. EVERY day.

~ I want to become more skilled at digital scrapbooking.

~ I want to lose the remaining 15 pounds I gained during my pregnancy.

~ I want to get back into being more focused on being healthier. We need to set a good example for Fred!

~ I want to actually stick to the financial budget whether it be our family grocery budget, or my personal spending budget.

~ I want to finish decorating our home in a way that I like and find attractive.

~ I want to spend more time creating with my friends, and enjoying their company.

~ I want to do my job at work, but not be a workaholic or feel that I can't leave.

~ I want to share my love of creating and cooking with others.

~ I want to be better at maintaining family ties with all of my families... my side, Steve's side, and my biological side.

Gosh.. I could go on for hours with what I would like to do in 2009... really the year is new and fresh and there are so many possibilities. I can't wait to see what has actually transpired at the end of it!

One Little Word...

Each year for the last two years, I've chosen one word to be my "theme" for the year. My word for 2008 was "simplify". I had huge intentions of working to simplify my life and my belongings. I wanted to simplify my life, and focus on things that were really important to me.

While I did accomplish much of that, I did not do as much as I had hoped or planned. Most of the lack of action or completion is due entirely on choices I made and things I let slack when I should have been focused.

Over the last few weeks, I've been pondering what word to choose for 2009. My life is going to be going in a much different direction. I'm now a parent in addition to being a wife, sister, friend, teacher, employee, boss, and independent business owner. There are so many different directions I'd like to go in this year, and so many different goals and aspirations to strive towards.

Some of the words I'm considering are Trust, Faith, Peace, Change, Serve, Time, Balance, Purpose, Believe, Focus and Become. Each of them holds significance to me, and each of them also has many other meanings. I'll share what my word is when I finally settle on it.

Have you chosen a word for the year? If so, what is it? If not, what is a word you would choose to focus on for 2009 if you were choosing one?

P.S. The "One Word" concept is not mine. I first learned about it from Ali Edwards at CKU-Albums in Dallas in 2005. She started sharing the idea on her blog in 2007 and has continued the theme discussion since then.