Today's joy: the renewing, centering of self. Am on a bus from Chicago, where I visited family: now headed for Texas across the frozen snowfields of Iowa. My thoughts are full of all the laughter, amazing cooking and togetherness we shared this week. These glorious cream puffs were the pinnacle of deliciousness as well as a great example of what we can accomplish by sharing recipes and skills, and by diving in to help one another create something richer than we thought possible. Having an overwhelming sense of peace & gratitude for this kind of tangible love--so present, you can breathe it in. Like an innoculation of joy for the soul...and the tummy!

Bacon-wrapped Scallops

Oh, how I love an easy appetizer, Reader.

If you can find sea scallops on sale, there is nothing more succulent to serve at a party.

Bacon-wrapped Scallops*

1 lb. large sea scallops: thawed, cleaned & cut in half

1 pkg. sliced hickory smoked or apple wood bacon

brown sugar

salt & pepper to taste

Preheat oven to 350 degrees.

Halve each bacon strip.

Season scallops with salt & pepper.

Wrap each scallop half in a strip of bacon, then roll in brown sugar and place on cookie sheet.

Bake for 10-15 minutes or until scallop is opaque and bacon is cooked.

Serve immediately.

Serves 6-8.

*For those allergic to shellfish, substitute mushrooms for the scallops and skip the brown sugar.*

365 Days of Joy Begin....

Lion & Lamb
Originally uploaded by talekinker

Welcome to 2010, dear Reader!
Whether you are stumbling out of bed bleary-eyed or curling up on the couch with a mug of coffee to watch the Rose Parade, I hope this bright, chilly morning finds you happy and looking forward to the year ahead.

In the middle of all the holiday hooplah this season, not surprisingly, I found myself thinking about joy. It's easy to be joyful on officially-designated holidays. But what about the joy permeating our lives everyday? Lord knows, it takes more effort to recognize and cultivate positivity when the bills are past due, your job stress is on the rise and the love of your life leaves whiskers all over the sink (again).

But here's the truth: I get frustrated too easily. Obstacles make me cranky. I've been known to allow minor setbacks to upset my peaceful balance. Too often, I let the world get to me rather than trusting in God, in my faith and in love to guide me along the right path.

So, instead of a resolution this year, I'm committing myself to finding something positive & joyful to write about each day for 365 days. Starting now. Something impactful, however small. Something I am grateful for. Something that restores my faith in God and humanity. Something to share with you, dear Reader, in hopes of bolstering your joy too.

This will not be easy. Sometimes it might get a little sappy. It might be a hair preachy at times too. But I promise you, it will be honest and heartfelt and maybe a little illuminating.
You will still also find my favorite recipes, holiday party tips and general musings about life.

Let the chronicling of joy begin!

Hash Brown Casserole & The Rose Bowl Parade

Happy New Year's Eve, dear Reader! Hope this post finds you looking forward to ringing in 2010. If your plans include a New Year's Day shindig and you're looking to serve something delish but easy (in case of slight headache due to over-indulgence the night before), Hash Brown Casserole is great in a pinch.

Throw it together today and pop it in the fridge, then into the oven tomorrow and you're free to stagger back to bed for an hour. Or, observe that most hallowed of New Year's Day traditions--watching the Rose Bowl Parade. And the game too, if you're into that sort of thing. Personally, I find a bazillion, fabulous animatronic floats covered entirely in flowers, seeds and zany organic material to be creative nirvana. Football, shmootball. But I digress.

Hash Brown Casserole

2 lbs. OreIda Hash Browns with diced onions & peppers
1 16 oz. container Daisy Sour Cream
2 cans of Campbell's condensed Cheddar Cheese Soup
2-3 tbl. Capers, slightly mashed
3 cups thick shredded Colby/Monterrey Jack cheese blend
salt & pepper to taste
1 cup bread crumbs

In large mixing bowl, combine sour cream, cheddar cheese soup & capers.
Season with salt & pepper.
Add hash browns (frozen or slightly thawed) and 2 cups of shredded cheese.
Mix until hash browns are thoroughly coated with cheese mixture.
Season with more salt & pepper, if needed.
Pour hash browns into greased 9"x13" glass casserole dish.
Bake at 325 degrees for 45 minutes or until casserole begins to bubble.
Remove casserole from oven & sprinkle with remaining cup of shredded cheese and top with bread crumbs.
Bake for 10 minutes or until cheese is melted and top is golden brown.
Allow to cool for 5-10 minutes before serving.
Serves 6-8.

I love, love, love this dish! Great for brunches, Christmas morning breakfast, Superbowl parties, etc. Yum-O!

Best Of 2009

Dearest Forlorn Reader:

You are not forgotten! December kicked my butt and I do apologize for disappearing just when you needed some holiday reinforcement. Never fear! I am back. Have reviewed all of my photos from the last year and compiled this batch of my favorite memories of 2009. A year of gigantic personal growth! Also my first year with my darling new Olympus E-420.

Oh, how I "heart" photography!

Enjoy, dear Reader. When next we visit, it will be to kick off 2010! A new year of incredible possibilities....what do you want from life this year? I have a challenge in mind--something daily, something joyful. Will explain on January One. XOXO

*Background info on all photos available on my flickr site: www.flickr.com/photos/talekinker