Tuesday, May 21, 2013

My MS Walk

Saturday I participated in the MS Journey for Hope walk here in Massachusetts.  The 5 mile walk took place in Natick (about 30 minutes outside of the city), and had us wander through cute neighborhoods, pass a pretty pond, and stop up traffic for everyone not involved.  (oops!)

My friend Ann, who has MS, asked me to do the walk with her a few weeks ago, so I joined the Newton Wellesley Hospital MS Clinic team (her clinic) and started raising funds to meet my $250 goal.  The really great thing about this walk is that 85% of funds raised by the team went directly to that clinic, so the money stays local and helps people with MS in your area specifically. 

Ann and I met almost four years ago, and she has become one of my all-time favorite people.  When Toby was an itty bitty guy, Travis took him to PetSmart one afternoon.  He came home and said "Oh my gosh Lauren, I saw the cutest dog at PetSmart today!  It had the biggest head and the littlest body and was so sweet.  Toby loved her...I hope you get to meet this dog one day!"  

A few weeks later we signed up for puppy training, and as we waited for our first class to begin, in bumbles this cute dog and her two people, which turned out to be Amelia (dog), Ann, and Terence!  Our entire class got along really well, and our dog trainer laughed when she realized we were all hanging out outside of puppy class.  Whooo makes friends at dog training??  (We do!)

It was at one of the puppy classes that I realized Ann had MS.  She was usually bopping around the class, but this time came in walking with a cane.  Before this, I hadn't known anyone my age with MS, so I was amazed to see how quickly an episode could come on and effect someone.  As we've become friends, I've learned a lot more about Ann's story and MS, and can easily say that in addition to being one of the most caring and giving people, Ann is one of the strongest people I know.

I've watched her trudge through times when her vision would go completely blurry, hands would feel like they were on fire, legs and hands would go numb, or she'd experience the "MS Hug" (which contrary to its name, is not a lovey dovey feeling).  Regular MRI's and crazy tests to see if a 'new' medication will be a better option are a part of regular life...and every now and then there are the massive 5-day steroid doses when an episode won't go away on its own.

I've also watched her be one of the most inspiring self/patient advocates ever, doing lots of research to see what will help her be healthy.  This has involved strategies from going gluten free (which significantly reduced the severity of some episodes or made them go away all together), to becoming more physically active,  to realizing that sleep is important.  :)  

I would imagine having a disease like MS (where one day can be completely different from the next) might make some completely self absorbed.  It might make ME completely self absorbed!  Ann, on the other hand, is anything but.  We've come home from a vacation to find bread, milk, and other staples waiting for us so there's something to eat when we're exhausted from a long trip.  One of her favorite things to do is throw an elaborate dinner party so she can watch her friends have a fantastic time.  She picks up a her elderly neighbor's cat and take it to the vet every other month so her friend doesn't have to get out with a bad hip.  And she's genuinely interested in what's going on in YOUR life, even when there might be much more happening with her at the moment.

Ann has taught me that while having MS changes your life, it does not have to define it.  In the harshest of circumstances, there is hope and a silver lining, and Ann finds this daily.  Learning more about MS has also convinced me that more needs to be done to find a cure for this unpredictable disease.  I encourage you to find some way to get involved!  Look to see if there's a walk in your area, donate to someone raising money for the cause, or volunteer at your local clinic.  

So...when Ann asked if I'd do the walk with her the answer was, of COURSE, yes.  The Newton Wellesley Clinic team consisted of Ann's Neurologist, her father and two children, Ann, Terence, and their dog Sara, friend Jerin, and the Ziskas (Joe, Carrie, and Katherine).  I think there were a few other people on the team but they arrived at the last minute and I didn't catch their names!


We set off on our 5 mile trek through Natick and had a great time chatting while we walked.  There were police set up at all the intersections making sure no one got hurt crossing any of the roads, and two rest areas set up if you needed a drink, snack, or sunscreen.  They really did a fantastic job with everything - it went off without a hitch (at least from a participant's point of view).






Katherine (front), (L-R) Carrie, me, Ann, Jerin, Terence & Sara, Joe(back)

Sara & her lei

When we finished the walk, we got our "finisher's leis", sat outside and listened to the DJ while we ate a little lunch.  Then I went home and took Toby for (another) walk while I waited for Travis to get home from graduation.  Saturday was his first time marching with the faculty at Gordon College.  He had several students graduating this year and was excited to watch them cross the stage, but will be missing them in classes next semester.

Once Travis got home, we went back over to Ann and Terence's house to grill out and pat ourselves on the back for walking 5 miles, and all the dogs played.

As you now know, Toby and Amelia have been bff's since they met in puppy class.  Last year, Ann & Terence got a second dog, Sara, who is super sweet.  Toby and Sara have played together a lot, but hadn't really hit off yet.  That all changed Saturday.  It's was like their eyes cleared and they realized they were in love...and it was so adorable.  They rubbed their faces on each other, Toby would climb on her face and she'd roll him off, then wrap her long arms around him and liiiick.  Poor Amelia was very jealous, but the whole thing was super cute.



Thank you to everyone who donated toward my walk!  It was a great day for a great cause...with great friends!


Monday, May 20, 2013

The Perfect Taco Salad

Last week I was chatting with my sister-in-law Sarah, and she told me she and her boyfriend had been enjoying making taco salads lately.  Taco salads are one of my favorite things to get at a Mexican restaurant (that and chicken chimichangas...mmmmm), but I've never thought to make one at home.  After our conversation, I was inspired to make my own!

It was tasty, filling, packed full of veggies...and should be added to your dinner routine STAT.  Even better, since everyone gets their own, you can specialize them to their taste.  Love salsa? Double yours!  Hate tomatoes? Skip 'em!



Ingredients
2 pounds ground turkey
1 large onion
1 pepper (I used yellow)
8 ounces mushrooms
3/4 cup Taco seasoning
1-1.5 cups water
Refried Beans (1/2 cup per salad)
Shredded Lettuce (2 cups per salad)
Broccoli Slaw (1/4- 1/2 cup per salad)
Tomato, chopped
Shredded cheese
Salsa, Guacamole, Sour Cream etc
Garlic Powder
Olive Oil
Salt

Directions

Heat can of refried beans in a small pan.  Mix in some garlic powder and taco seasoning to give it a little extra flair.  Then make your taco meat.  We packed ours full of veggies.  The below makes about 6 cups.



1 - Chop your onion and pepper into small pieces and sauté in olive oil and salt.
2 - Brown ground turkey, strain, and return to pan.  Put mushrooms into food processor and pulse until they're fine.  Then add them to the turkey.
3 - Add in your sauteed onion and pepper.
4 - Add 3/4 cup taco seasoning and 1-1.5 cups water.

(The mushroom trick is one of my favorites we've been doing for a long time - it's a great way to lighten up ground beef!)

Now it's time to layer your taco salad!  I decided to use a deeper bowl so I could move things around easily, but this also works well in a soup bowl.  It's kind of fun if the bowl is clear so you can see the pretty layers!




Here's the salad I made, from bottom to top:

2 cups shredded lettuce
1/4 cup broccoli slaw (give is a crunch!)
1 small tomato, sliced
1/2 cup refried beans
1 cup taco meat mixture
1/4 cup shredded cheese
1 Tablespoon sour cream

Travis added a layer of salsa, but you could also add guacamole, olives...or anything else your heart desires!

Travis also crumbled up some chips on top of his salad - everyone can do their own thing AND enjoy the same dinner!



YUM.

What are your favorite taco toppings?


Saturday, May 18, 2013

Travis' Dissertation Concert & Celebrating at 51 Lincoln

Time sure does fly.  I planned on telling you about our dinner out at one of our favorite restaurants, 51 Lincoln, weeks ago...but am just now getting to it!  (Bad blogger.)  We love an excuse to go out for a nice dinner, so the fact that Travis finished his dissertation piece was no stretch of the rule - it was time to celebrate!  This time, our friends Ann, Terence, and Allyn came with us for a roaring good time!



51 Lincoln is in Newton, MA, just a few minutes down the road from us.  The restaurant is cozy and sophisticated and plastered with fantastic art!  The first time we ate there, we were mentioning to our waiter how much we liked the art, and we learned that the chef is both a culinary artist AND a visual artist!  I guess it should be no surprise that the two talents overlap - after all  cooking IS art.  (Here's a blog the chef wrote about his art if you're interested.)

When we all arrived it was time for appetizers.  Ann and Terence split a cheese and pâté plate, Allyn enjoyed the Pan Seared  Watermelon Steak (which I'd never seen before...it was interesting!), and Travis ordered his favorite - the Polenta Fries with Truffle Parmesan Dip.  The polenta fries are to die for, fluffy, and unassumingly heavy.  They're meant to be a side, so if you order them as an app, make sure you share or you won't want your dinner!  51 Lincoln also has the best corn bread and bread dip.  I don't know what it is made of exactly, but it's tomatoey, sweetish,...it's fantastic.  (You don't dip the cornbread.)  :)



For dinner, I had the Chicken Under a Brick.  The first time we visited 51 Lincoln this is what Travis got, and he couldn't stop talking about it for weeks.  Everywhere we went it was, "OMG CHICKEN UNDER A BRICK!,"  "Where can we get bricks," or "Let me tell you about the most amazing chicken ever!"  I decided to have it this time, and it was equally enjoyable as the last.  The only strange thing was a unidentifyable purple vegetable on my plate.  I took one bite and knew it wasn't for me.  After dinner, Ann wanted to give it a try (she's notably more brave about her food choices than I am) and she agreed...it was bad.  Note to self - radicchio is gross.



Travis ordered the bolognese, and has since taken up his regular "OMG 51 LINCOLN'S PASTA!!," "We need to learn how to do that!," "Let me tell you about the most amazing pasta" routine.  To his credit, it really was fantastic.  They make all of their pasta in-house and difference is obvious.



For dessert, the table split the chocolate lava cake (topped with hazelnuts and bourbon caramel) and their banana ice cream.  The perfect way to end an evening.



We had a fantastic time and can't wait to go back.

A few days later Travis had the premiere of his piece at Brandeis University!  Remember the Berry Basket Cake from last week?  It made its appearance at the reception.  Take a look & listen!













Wednesday, May 15, 2013

Goat Cheese Cheesecake Bites

This weekend we helped our friend Ben celebrate finishing his Master's degree from Brandeis.  I'm ALL about celebrating someone finishing their degree - I know how much work goes into it!  They were having a cookout, so I decided to make some cheesecake bites to bring for dessert...only with a twist.  After having Goat Cheese Cheesecake at several restaurants lately (at Audubon and 80 Thoreau), I've been wanting to give them a shot myself.

I decided to go with a chocolate graham cracker crust and blackberry topping, and they were a hit.  This recipe makes about 3 dozen mini cheesecakes, so it's perfect for a party!



Ingredients
Crust
1 sleeve (9) Chocolate Graham Crackers
1 stick unsalted butter

Cheesecake filling
16 ounces Cream Cheese
4 ounces Goat Cheese
1 teaspoon vanilla
2 eggs
1/4 cup sugar (+1/8 cup more if you'd like them sweeter)

Topping
Seedless blackberry preserves
Blackberries



Directions

Put graham crackers in food processor and pulse until fine crumbs.  Melt 1 stick of butter in the microwave, then pour into gram cracker crumbs and stir until coated.



Cream together cheesecake filling ingredients - cream cheese, goat cheese, vanilla, eggs, and sugar.  I used 1/4 cup of sugar, but if you'd like them sweeter you could add an additional 1/8 cup of sugar (but you really don't need it).



Spray 2 mini muffin tins with cooking spray.  Spoon 1/2 tablespoon of crust into each muffin hole.  Using the bottom of your measuring spoon, lightly press the crumbs into the bottom of the hole.





Then spoon 1 Tablespoon of the cheesecake filling on top of the crust.



Bake at 350 for 13-15 minutes.  The tops will puff and crack as they're cooking.  Let cool 15 minutes, then transfer to the refrigerator until completely cooled.



Once cool, remove from pan and top with a small dollop of blackberry preserves and a blackberry!  (I used a sharp knife and cut around the edge of each cheesecake to remove.)

Refrigerate until you're ready to serve...and enjoy!















Tuesday, May 14, 2013

Honey Lime Shrimp

I come from a long line of shrimp lovers.  My grandpa loves to tell the story of one of the first times they met my mom.  If you know my mamma, you know she's not usually a big eater.  On this first meeting of what would be her future in-laws, they went to an all you can eat seafood restaurant where she apparently made the most of the never-ending shrimp.  The entire table got their money's worth for sure.  Plate...after plate...after plate.  :)

This week, I decided to try a Honey Lime Shrimp recipe, which was perfectly sweet and tangy.


Ingredients

1/4 cup olive oil
1/4 cup lime juice
Zest from 1/2 a large lime
1.5 teaspoons garlic powder
1 teaspoon salt
2 Tablespoons honey
1/2 teaspoon paprika
1 pinch black pepper

1/2 pound shrimp (you could do up to one pound)

Directions

Combine first 8 ingredients in a medium bowl.  Add shrimp to marinade and marinate 30 to 60 minutes.


Transfer shrimp to a medium frying pan.  Pour half marinade into pan and simmer on medium a few minutes on each side, or until shrimp turn pink.



Remove shrimp from pan.  Continue simmering remaining marinade for 5-8 minutes for a tasty drizzle.




I served ours with green beans and Garlic & Herb Mashed Cauliflower.  Delicious!

Does this have you in the mood for shrimp?  Check out my Mushroom and Shrimp Pasta in a butter garlic sauce.