I hope everyone had a wonderful Thanksgiving filled with family, laughter and delicious food! I was going to write a big Thanksgiving post this year, but, when it came down to it, I was just too busy cooking and enjoying time with my family to do it. No apologies here — that’s what this holiday is all about isn’t it? I was just too busy being thankful and enjoying the things I have to be thankful for to sit down and write about it.
But I certainly am thankful. There is so much I am thankful for, it’s hard to know where to begin, but the thing I keep coming back to is that I am thankful for where I am. I wouldn’t have chosen the road that led me here, particularly, but here I am! Don’t get me wrong… I am still traveling that road, and I am not sure where it’s leading, but now I know it’s the journey, not the destination. I am comfortable with a little uncertainty, which is something I have ever really been able to embrace before now. I went from high school to college to law school to law firm without ever not knowing what the next step was… and then I had to take a huge step into the unknown. It was terrifying at the time, but it turned out to be so right. I just had to close my eyes and jump, without knowing where or when I would land. I am still falling, but my parachute is open, and I’m enjoying the ride.
I went to prenatal yoga weekly when I was pregnant with Nora. During savasana the instructor would always tell us to think about something for which we were truly grateful. What would always come to mind, immediately, was “this time.” I was (and am) grateful to be a position to step back and explore, to find my passion, to take care of my child full-time. I appreciate that’s a choice that many people don’t have, just from the pressures of day-to-day living, and I’m so glad that my crooked path led me to this place.
You know the question career counselors ask: What would you do if you were independently wealthy? It’s supposed to lead you to your perfect career. It seems like it should be easy an easy question, but I never had a great answer for it. I spent a couple of years putzing around (okay, there was some parenting involved, too) before I finally got relaxed and clear and wound-down enough to see it: I like to write. I like to cook. I like my family. So, I write about cooking and my family. This blog, which I started as just a fun thing to do, to keep my mind entertained while spending the lion’s share of my time as a mommy and homemaker.* As it turns out, this is it — the thing I would do if I didn’t have to work. So I’ve started picking up freelance writing assignments here and there, and doing some editing. Nora gets to go to preschool a couple of days a week (which she loves), and I get a little time away to flex my brain muscles. It doesn’t feel like work. I’m certainly not getting paid much, but maybe someday!
* It’s interesting trying to come up with a neutral term for that occupation.
So, basically, I am thankful I’m now at a place where I have figured out what I want to be when I grow up. Not that I’m there yet — it’s the journey — but I feel like that was really the hard part.
Anyway, that’s enough introspection for one day. Let’s get down to business. Thanksgiving is over, and that means leftovers! I don’t know about you, but I ended up with lots of delicious mashed potatoes left over (I always make more than necessary because I love them so much). I recently discovered a brilliant (in a “why have I never thought of that?” kind of way) use for leftover mashed potatoes: Mashed potato cakes! They made a great dinner last night.
Even Nora loved them, although she was a bit disappointed that we weren’t really having “cakes” for dinner.
- Leftover mashed potatoes
- 1-2 eggs, beaten
- ½ cup panko breadcrumbs
- ½ cup grated parmesan cheese**
- 2 Tbs canola oil
- chopped fresh parsley or chives for serving (optional)
- sour cream for serving (optional)
- Roll a nice spoonful of the mashed potatoes into a ball using your hands. Roll in a shallow dish with the eggs, and then in another shallow dish to coat with the panko.
- Heat the canola oil in a large skillet over medium-high heat. Place the coated potato balls in the skillet and gently flatten them with a spatula. Cook until golden brown on one side, about 3-5 minutes. Flip over and cook until golden brown and crispy on the other side.
- Remove to a plate lined with paper towels to drain. Serve sprinkled with the parsley or chives and a dollop of sour cream on the side.