Holiday Breakfast

Apple Pecan Muffins from Southern Living

I always like a Christmas morning breakfast that for the most part I can make ahead and also has enough protein to keep us full until lunch.  This would also work for a New Year's Day breakfast as well; if you're up in time for breakfast.   I was able to make the muffins and the quick cinnamon rolls the day before, and run my oranges through the juicer.  All that left me the next day during a pause in present opening was to make the quick mini quiches and saute some sausage and make a pot of coffee.  

Here is the link for the muffins.  They were delicious although there was quite a bit of butter in  them my daughter and I named them butter muffins.  I might swap some of the butter for canola oil or applesauce next time I make them.  I also used fewer nuts, maybe 3/4 - 1 cup total. 

For the mini quiches I use the small phylo cups as a crust.  In some I add finely chopped red pepper for myself and my middle daughter. In all of  them I add a pinch of finely grated cheddar cheese and my egg mixture.  The egg mixture is 2 eggs beaten with salt and pepper.  It doesn't take much to fill the cups.  They bake at 400 degrees for 10 minutes.  

5 minutes to happiness??

Yes!  You can start a happiness lifestyle in 5 minutes a day. One of the first things I  do everyday is  start my day with my top 10 list of things I'm grateful for. The things on my list can be material or immaterial.  If I don't go through this exercise I read a short reading from a Catholic book of prayers, or any spiritual book.  Go ahead and give this a try.  Just find a comfortable quiet spot and start counting.  This can also be done when you are outside.  I did it today while I was out for a Sunday morning run.  After doing the top ten list for 3 weeks it will become a habit.  

Today's List

1. My husband and marriage

2. My children 

3. The sun rise  I witnessed

4. The mild weather so that I can still be outside  daily.

5. The Christmas lights that are on at 6;30 am

6. The gift of music

7. The gift of time with my family yesterday

8. God and religion in my life

9. The food I have and the knowledge of what to do with it.

10. My home

What is on your top ten list?

Merry Christmas,

Beth 

Family favorites

All of the ingredients ready to go.

Fudge -ready to eat. I keep mine in our refrigerator for weeks.

 When I was a little girl one of my favorite memories of my grandmother Dorthy was helping to make fudge.  I feel as if we made it almost every time I was at her house.  Before I inherited the recipe the ingredient I remember adding was sugar.  Lots and lots of sugar. When I came across her recipe it called for Oleo, and ingredient I had no idea at the time what it was.  I then lost the card.  Finally years later and several fudge recipes later I found this one in Taste of Home.  This is it; what I remembered of the fudge of my childhood. I served it to my father and he agreed it was just like his mother's fudge.  I make this recipe now in Christmas time and it is a family favorite as well as anyone's who is lucky enough to receive the gift of fudge.    Please try and I hope you enjoy! 

Here is the recipe for Mackinac Fudge:

• 2 teaspoons plus 1 cup butter, divided
• 4 cups sugar
• 1 cup 2% milk
• 25 large marshmallows  (or 250 small)
• 1 package (11-1/2 ounces) milk chocolate chips
• 2 cups (12 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 1 teaspoon vanilla extract

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
• In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
• Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
• Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Yield: 3 pounds 

  

As always enjoy the gift of time in your kitchen to make nourishing and delicious treats and meals for your family.

Beth 

Kitchen schnanagins

So this weekend I cooked.  This really isn't a big surprise to my family and friends.  I love cooking.  I've included several pictures of some of the things I tried this weekend.  Some  are new and some are family favorites.  Thanksgiving lunch or dinner, it really doesn't matter when it it is served, rarely changes.  My family really likes it this way.  Waffles are a standard weekend breakfast, probably my favorite.  I've already shared the French bread recipe and the chocolate pretzels are just pretzels dipped in white chocolate bark.  I usually make them twice in the Christmas season.  The  Crackle Cookie and the French Christmas Cookies were new and will be made again.    I really like to serve several types of cookies on a platter for dessert this time of year.

Thanksgiving lunch.  This included turkey, stuffing, potatoes, Door County salad, pumpkin muffins, cranberry sauce and sweet potato and apple purée. 

Waffles the day after thanksgiving.  We of course at most before I remembered to snap a picture.

French Christmas cookies.  

French bread ready to go into the oven and white chocolate dipped pretzels. 

Peppermint crackle cookies. 

I thought I'd share our favorite waffle recipe with you this week.

Bon Appétit!

Beth

Waffles - adapted from Beth Hensperger's The Bread Bible

3 eggs beaten

1 T vanilla

1 T baking powder

1 1/2 cups milk

6 T butter -melted

2 cups AP flour

Mix all ingredients together and make according to your waffle maker. In mine it makes about 8 waffles.  I like to add some ground flax seed on top of my waffle before baking.  

Apples again!

So last week was apple pie, but as I mentioned last week I bought a bushel of apples.  So I found a recipe for apple butter using my slow cooker in Eating Well magazine. There was quite a bit a apple butter even after the apples cooked down so I decided to can some of it.  If you have't checked out pickyourown.org it is a great wealth of recipes and tips for canning.  They have super simple steps for anyone to follow.  Since the recipe used my slow cooker I started it late Saturday morning and finished up with everything by mid Saturday afternoon.  I also always feel accomplished after canning something.  

I still have a few apples left, probably just enough for applesauce this weekend and maybe a pie or a crisp.

My large crock pot filled with apples.

Final product, some for know and some for later.

Here is the recipe for Apple Chai Butter:

5 lbs apples peeled and chopped

2/3 cup brown sugar

1T vanilla extract

2 tsp cinnamon

2 tsp cardamon

2 tsp ground coriander

2 tsp ground turmeric

1/2 tsp salt.  

Mix everything in the slow cooker and cook on High for 5 hours, then but the lid a-jar and continue cooking for another 2-3 hours.   If you like your apple butter smooth, like me, just use and immersion blender.  

Bon Appétit!

Beth 

Easy as Pie

Apple pie is one of my favorite types of pie. Last weekend I purchased the last of the local apples, about 1 bushel worth.  I know I'll be making apple desserts, sauce and baked apples for the next month or so.  I don't remember where I got  this recipe for apple pie but it is a family favorite.  I like to use a combination of Macintosh and Cortland apples, but you can use what you have on hand. I won't lie for this pie in the picture I used the Pillsbury roll out crust.  When I do have time I like to make a homemade crust, but that really wasn't in the cards last weekend.  If you like to have a double crust pie don't make my butter and sugar topping.  Enjoy the recipe below or just be inspired to play in your kitchen and make some delicious treats for fall.

Pie filling and the 2 1/2 bushels in the background.

right out of the oven

For the Filling:

Peel and slice 7 large apples.  Combine the apples with 1/3 c sugar, 1/4 c AP flour, 1 tsp lemon juice, 2 tsp vanilla extract and spices to taste. (cinnamon, nutmeg and allspice)

Add the apple mixture to the crust.

For the topping:

Combine 1 cup AP flour, 1/2 cup sugar and a combination of the same spices listed above or none at all.  Add 1/4 tsp salt.  Mix all together and add 6 T of butter cut into bits.  I like to combine the mixture with my hands until it becomes small pea sized bits.  Add on top of the apples.

Bake for 20 minutes at 450 degrees and then reduce to 350 degrees and continue cooking for 35-40 minutes.

Bon Appétit!

Beth 

DIY Glitter Pumpkins

So I thought I'd do a little something different this week, even though it is a day or two late.  I'm including guest blogger, and daughter,  Maddie's post on glitter pumpkins.  We have 2 of them on our front porch and they look great. Also unlike carved pumpkins they don't rot. What could be better.  So maybe tuck this one away for next year or think of other outdoor items you can put glitter on. 

Enjoy and also check out Maddie's blog at http://classyandclever.blogspot.com/ . 

Pumpkins are the quintessential fall decoration. This pumpkin is even cuter than your everyday plain orange pumpkins. And what, may you ask makes this pumpkins better? Why glitter of course! It makes a fun decoration that add a little something to every area it occupies. I got the idea from this pinterest post. This was so easy to make, and with so little supplies needed, it makes the perfect decoration. So enough about how cute this is, here the instructions.

Materials:

• Pumpkins (I chose a medium size)
• Glitter
•  Spoon
• Spray adhesive or mod podge 
• Small paintbrush (if using mod podge)
• Cardboard or newspaper

How to:

Get all of your supplies together so you don't forget anything.

Lay down the cardboard or newspaper so you don't make mess. I 

used a broken down vineyard vines box for this. You also might want to think about making these outside because it does make a considerable amount of a mess.

Grab your pumpkin and tape. Tape the stem of the pumpkin up so you don't get any glitter on it. It doesn't really matter what type of tape you use, just make sure that you can easily take it off when you're done. 

                       

Take the spray adhesive just spray it on the pumpkin where you want the glitter. It doesn't dry right away so you can spray the whole top right away or just do it in little sections.

                    

Use the spoon to help control the amount of glitter you put on the pumpkin at a time. I didn't do to good of a job at the control part, but it did help me keep the glitter confined to the area I wanted it. 

                        

As you can see, glitter is all over the place so just fold up the paper and put the glitter back into the container so it isn't all wasted. My glitter is going into an old medicine container because it's our "mixed glitter" container.

Now the pumpkin is almost done, all you have to do is take off the tape and it's done!

                    

It took me about 20 minutes to do this whole thing and it is totally worth it! This is probably the best pumpkin that I have made in a long time!

Happy Halloween!

xoxo,

Maddie

Sunday Dinner

Well I must apologize for my horrible pictures. They don't do this dinner of meatball torte justice.  This was Sunday dinner.  I love to be able to take time cooking for Saturday and or Sunday dinner when all of my family can sit down and enjoy each others company.  As with all other dinners there are no electronics.  We also light candles and have dinner music playing in the background, a tradition from my parents.

This meatball torte I found in a Taste of Home cookbook.  I've altered it to fit my family's likes. I have my own meatball recipe that I also use for spaghetti and meatballs.  I also use the whole recipe of sauce for one pie.  The dough I divide in half for another torte later on.  You could make this much simpler and use one of the many grocery store products out there (dough, sauce and meatballs) if necessary.  However I'm a do as much from scratch as possible kind of gal.  I really do enjoy cooking!

We rounded out dinner with roasted carrots (olive oil, salt, pepper and cumin) and a green salad with homemade vinaigrette.  The one piece of leftover was consumed by my daughter for lunch today and she said it was just as good.

What are you Sunday dinner traditions?

Bon Appétit,

Beth 

                  

Yoga.. a story

I've been practicing yoga in one form or another for the past 12 years. I first came to the practice because a co-worker of mine was always relaxed and groovy.  I asked her about yoga and turns out she was a yoga teacher.  I thought I would enjoy it because it might be a lot like ballet, using the whole body.  I was wrong and right.

It does use your whole body, mind and spirit.  In my ballet classes of my youth we strove for perfection of line and body.  In yoga we learn that we are already perfect in the body we have.  I took a few classes through the school district and really enjoyed it ,the physical part.  When I decided I wanted to know more I asked the teacher to do some more difficult poses she said she couldn't and suggested I try a local studio.

I walked into the studio for my first class. It was 90 degrees and a 90 minute class.  I thought I was going to be sick, but I went back not to be defeated.  I've been going back to the same studio for 10 years now.  I would say I'm hooked, but for different reasons.

While I love the physical practice I've come to love the spiritual and mental practice more.  I've become aware of my body, when I'm tense or feeling any other emotion.  I've become a better Catholic.  Yes. You did read that right.  I focus more in mass and really listen.  I've become a better mother, wife and friend because I've become a better listener.  I've learned that I need to devote my time to whomever is speaking to me.  Through the physical practice I've learned there is not much I can't do, its just my brain that gets in the way.

These days I usually practice 4 days a week, some times its a rigorous vinyasa yoga sometimes its yin or restorative.  The other days I've devoted to running, walking, biking or light weight training. I listen to my body to give me clues as to what I need.

Goodbye to my garden

Well this weekend my husband and I pulled up our garden.  It's always a sad day for me. There is nothing better than going to your back yard and picking veggies and herbs for your what ever you are cooking.  The garden this year did pretty well considering it was a colder Wisconsin summer and the trees in our neighborhood are getting bigger and provide a lot of shade.   We grew tomatoes, lettuce, Swiss chard, zucchini, patty pan squash, butternut squash (I got one), radishes, eggplants, cucumbers, potatoes and our asparagus patch did very well.  I also have an herb garden.

I very into local ingredients and I was able to avoid the grocery store for most produce from the end of June until this week.  Between my garden and the farmer's market for fruit we did very well.  I was also able to can many things this year (this will be another post).

This week's veggie recipes might include summer squash casserole, baked tomatoes Provencal, sauteed Swiss chard, cucumber salad and maybe the last of the years's ratatouille, and definitely potatoes.

The remains of this year's garden, some herbs and Swiss chard.

What are you doing with your last harvest of the season?

Beth 

The last harvest.

Wisconsin's fall beauty

Fall in Wisconsin can be absolutely beautiful.  Most of the time we have weather that makes you want to be outside and enjoy the beauty that surrounds you.  Theses pictures were taken from a walking trail outside of Allouez, WI and a bike trail near Appleton.   I really like to keep my phone with me just for the opportunity to take pictures and share. 

This is a short post, but I would always say stay curious about your surroundings.   The river pictures are from a trail I didn't know  existed and it  is only 30 minutes away.  

I leave you with a prayer that was on one of my children's parent letter.  (They do attend the local catholic school)

Autumn

Another miracle we take for granted

Another expression of the artist's vision

The blending of the autumn hues

with the setting sun

Warm

Comforting

Perfect

Thank you for autumn, Lord.   Amen

Please take some time to get outside, even if it is for a brief moment and enjoy what miracles surround you.

Beth 

Yellow Cake with Marscapone Frosting

I love dessert.  I really have to have a little something sweet every night.  The other day I thought cake was in order.  After years of making a double layer cake for my family and having way too much left over I started making single layer cakes.  With our family of 5 it is gone in 2 days.  This way it  always is fresh.  The recipe below makes 2 cakes.  Sometimes I freeze one, but this time I just cut it in 1/2.

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups sugar
• 4 large eggs plus 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 3 cups cake flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups buttermilk

Directions

1. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
2. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
3. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
4. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
5. Bake 350 for about 30 minutes.  

The frosting is a marscapone frosting.  Just equal parts marscapone and cream cheese, with a little vanilla extract and 1/3 cup of powdered sugar.  I decorated it with the last of the summer blueberries.

Bon Appétit!

Beth 

  

More adventures with my BGE

  

Since this last week was warm in Wisconsin, not always a given I did more grilling on my Big Green Egg.  As I've mentioned before I love this grill.  This time I grilled up a whole bunch of vegetables from my garden.   I usually marinate them in olive oil, lemon juice, fresh herbs and salt and pepper.  I grill for about 10 minutes or so. When they are done I put them back in the marinade, they taste great at any temperature. 

As for the fish I was able to get some Ahi tuna from our local store.  Just a few minutes per side does the trick.  As for the sauce....

a combination of Hellman's mayo, fresh grated ginger, minced garlic, and fresh lemon juice.  

I rounded out the meal with brown rice and of course glass of chardonnay.  My favorite house wine of the moment is the Bota Box Chardonnay.  It comes in many sizes and yes it is from a box.  But don't let that stop you from trying the wine.  I always think wine is a great addition to any dinner.

Bon Appétit!

Beth 

   

Pizza

Pizza, or should I say a great way to use up the odds and ends in your fridge.  My family loves pizza, it is something I can tailor to every body's liking.  I my dough makes enough for 2 large pizzas about 14" in diameter.  This way I can make a quarter of veggie for me, a quarter of cheese for one child and the rest meat for the 3 others in my family.  I've listed some of the ingredients below for the pizza we had the other night. They can always change.  Sometimes we have a few pieces of different meats to use up, a few veggies that need to be used, either raw or cooked, various types of cheese that need to be used.  As I mentioned your imagination is the limit.  

As for the crust go ahead and buy a pre-made crust or try one of the 2 recipes I use.

This one I found in a Martha Stewart book.  It works really well except you have to plan on making the dough an hour or so ahead of time.

1 ¼ cups luke warm water.

2 ¼ tsp yeast

1 ½ tsp salt

1 Tbsp olive oil

1 cup whole wheat flour

2 cups all-purpose white flour

Mix yeast and water in mixer.  Add salt and olive oil and mix.  Add flours, one cup at a time.  Mix until dough comes together. Kneed until dough pulls away clean from sides of bowl.  

Put dough in a greased bowl and let rest for 1 hour.

Divide into 4 individual pizzas or 2 large.  ½  of bread dough can also be frozen if just making for 2 people.

The other recipe I use is from  Bread in 5 min a Day.  The advantage here is that you make a large loaf and can pull off as much as you need 1/2 before you are cooking the pizza.  I only had problems one time when the dough was on the old side.  It was way too sticky.  Otherwise it has been great. 

As for cooking my pizzas I've use the Big Green Egg or my oven in which I have a pizza stone.  Both cook at about 425 for 15 minutes give or take a little.

Which ever way you choose you will enjoy the meal.  

Today's pizza ingredients (sausage, a few spinach leaves, eggplant, tomatoes)

 Bon Appétit!

Beth

My pizza dough starting to rise

5 minutes to start your day!

As I've mentioned I'm also a student and teacher of yoga.  I decided to include this pose because it is one of my favorites.  Legs up the wall or viparita karani is a great pose.  There are many health benefits some of which include:

• reducing swollen ankles
• digestive help
• lengthening of the hamstrings
• restoring tired feet or legs
• reducing minor insomnia

I love to start my day with this pose, or include it somewhere in my day for 4-5 minutes.  You really don't need anything special for it, just a wall or as you can see in the picture a flat surface.  I've included the picture on the right because sometimes our hamstrings are too tight to keep your butt on the floor and your heels against the wall.  Try not to lock your knees and your feet can be slightly flexed.  As I mentioned above this pose can be helpful with insomnia.  If I'm having trouble sleeping I go to my flat space in my darkened room and lie with my legs up the wall.  

What to do when your in this pose? Nothing my friends, just breathe. If you've set a timer you don't need to pay attention to the time.  Perhaps your mind will wander to all that you "should" do, but just bring your focus back to your inhales and exhales and enjoy some peace for a few minutes.  If 4-5 minutes seems to long to do "nothing" start small; you'll be amazed at the difference a few meditative minutes over time can make.  

Enjoy this fresh and calm start to your day!     Beth

Saturday Dinner

This is part of our dinner Saturday evening.  In the warmer months I really like to take advantage of grilling on my  Big Green Egg.  This meal included: t-bones, from our 1/2 cow we purchased in the late spring, grilled vegetables all from our garden (zucchini, eggplant. red pepper and fresh herbs) and our favorite sage butter pasta.  My husband and I also enjoyed Liberty School Cabernet Sauvignon with the meal as well.  This is a great inexpensive, under $12, cab that holds up well to flavorful piece of beef. As for the sage butter pasta here is  the recipe.

Bring your choice of pasta to a boil.  I use about 10-12 oz for 5 people as a side dish.

While the water is coming to a boil melt 6 Tbs of butter in a small sauce pan.  When the butter is melted add a large handful of shredded sage.  Let the sage and butter simmer on super low heat.  The butter will start to turn brown.

When the pasta is done drain it and return it to the cooking pan.  Add the butter and top with shredded fresh Parmesan cheese and a little freshly ground pepper.

Pound Cake

I think of pound cake as the LBD of the dessert world. Everyone should have a recipe for pound cake. You can keep it simple or dress it up many ways.  Yesterday I made a blueberry and time sauce for the cake.  It was delightful.  My daughter, who hates fruit, always dresses her's up with chocolate sauce and whip cream if I've made some recently.  My husband almost always has his plain.   Sometimes I like to cut it super thin and make a "short cake" out of it with whatever fruit is in season.  If it is the middle of winter I'll take out my peaches I canned in the summer.  As I said there are so many ways you can dress up this simple, delicious and easy to make dessert.  

My recipe comes from Michael Ruhlman's Ratio. I've adapted it slightly in terms of the extracts used to our tastes.  We love coconut!

This makes one cake.  All of the measurements are in ounces. I highly suggest you buy a scale if you don't already have one.  They come in quite handy.  

8 oz softened butter

8 ounces sugar

1 tsp salt 

8 ounces of eggs

1/2 tsp coconut extract

1 tsp vanilla

8 ounces flour

Preheat oven to 325 and butter a 9" loaf pan.  

Beat butter ( a standing mixer works great) for 1 minute and then add the sugar and salt.  Continue for about 2-3 minutes until the mixture becomes a light yellow.  Add the eggs one at a time and continue to beat.  Add the extracts at this point.  Add the flour and blend until the ingredients are just incorporated.  Pour  the batter into the pan and bake about 1 hour.  Allow the cake to rest about 5-10 minutes before turning it out onto a cooling rack to cool completely.  

Planning Meals

 Usually on Sunday I plan our week's dinners. This process has saved me a lot of time over the years.  I also go to the grocery once a week, unless I forget something crucial or I decide to make a special dessert.   

This is how I go about deciding what is for dinner. 

I print out a paper calendar of the month.  Yes paper this way my family can see what is for dinner.

Next I look at my calendar to see what we have going on in the evening.  Sometimes I have more time sometimes the meal has to be quick.

After that I look through my fridge and freezer and see what has to go.  My family gets 1/2 a cow and 1/2 a pig from a local farmer so we always have meat. 

Then I go through my binders of tried and true recipes.  If time permits I also go through my cookbooks and magazines.  I try to cook one new thing a week, but honestly there are weeks when we are happy that the 5 of us are just sitting down for a family meal.  I also like to include one meal that is either vegetarian or fish based.

After I've decided on the menu for the week or next 5-6 days, I pull out all of my recipes and create my grocery list. (My husband made a map like list of our grocery store so most things are in order.   This really helps me when I am shopping.)  After I have my list I put my recipes in my recipe holder for the week.  That way I don't even have to find the recipe; I just cook dinner.    

I've been doing this process for many years and it has saved me so much time. There is no need to pay for a service that does this electronically for you. You just need a little time on the front end for a much smoother week later on.  Please give this a try even for 3-4 days at a time and see if it works.  

My basic calendar for the start of August.

Beth 

New cookbook

Every once in a while I purchase a new cookbook.  I love cookbooks. I really do.  I read them like books.  I've been enjoying watching Jacques Pépin in PBS lately.  He has such an easy style.  So I thought I'd give the companion cook book a try.  As you can see by the photo I've marked with orange notes what recipes to try.  I can't wait to try his Rice Paper Rolls with Avocado and Sun-dried Tomatoes as well as well as Pumpkin Gratin and Corn Parfait.

What are some new cookbooks you've tried recently?

Beth 

Mindfulness

As I mentioned before I am also a yoga teacher and student.  Today, in yoga class, we were discussing mindfulness. I was sent home with the homework of being mindful every time I opened the door.  It really makes you come out of auto-pilot every time you do a mundane task.  Today I've take this a bit further and practiced mindful eating. This practice involves chewing slowly, not talking to anyone or doing anything else when I  eat.  I don't usually multi-task when eating but not talking is hard.  However this really makes you think about what you are putting in your mouth.  And shouldn't we always?  Today I challenge you to make a mundane chore "mindful".  If it is washing the dishes notice the water on your skin and how the dish feels. Perhaps when you are preparing a meal really be mindful when you are chopping or stirring. Try not to think about anything else when you do that task. As for me, I'm still trying to be mindful today when I open doors.  

Let me know what how you were mindful today.

Beth