Minty Fresh

The smell of mint does something to me. It tickles my nose in such a way that I can’t help but smile. I just hear the name, spearmint, peppermint, chocolate mint, mint, mint, mint, and I begin giggling like a school girl. When at restaurants, I load up on those after-dinner mints to a point where it’d be embarrassing to be seen with me. If you looked in my car, you’d be sure to find those dinner mints spilling out of the glove compartment whenever you’d reach inside expecting to grab a napkin. Come the holiday season, I’ll begin applying a peppermint lotion that tempts me to lick it off my fingers, and would certainly succeed if I didn’t have mint whipped cream to add on top of a steamy cup of mint hot chocolate served in a mug decked out with holly leaves (sorry, no mint mug) to distract me.

DSCN1091The other night, in an effort to complete a bucket list item and cook up some tasty and healthy recipes, I made a delicious fettuccine pistachio-mint pesto dish. Can you guess what main ingredient attracted me to this dish?

But while combing the grocery store for ingredients, I still found myself wanting for a small sprig of mint. Finally, I found some mint, but it definitely wasn’t a small sprig; instead, they had a mint plant. A whole plant producing that wonderful smell and delightful taste that has long left me cheerful! Needless to say, I bought it. The whole plant. And now it sits in a pot on our deck, and I find myself making more and more excuses to sit outside, smell my mint, and be happy.

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A Delicious Addition to My Bucket List

recipe folderSomewhere in the shady recesses of my kitchen, sprinkled with cobwebs, browning with age but taut with neglect, all neat and pristine, without a drop of oil or a splash of vinegar, lays my recipe folder.

Just because I have failed, on many occasions, to follow through with the cooking, baking, sautéing, broiling, grilling, steaming, boiling, or mere mixing of ingredients to create such decedent delicacies, does not mean that I have given up on collecting recipes. In fact, it seems that the fewer meals I cook, the more recipes I store.

guac and chicken kabobsSo watch out Cheesy Cauliflower Rice, because I’m coming after you with all of the fury and fire of a woman who has free time on her hands. Sleep with one eye open Loaded Guacamole with Chicken Kababs, because I’m locked and loaded to make you up with a knife and then take you down with a fork. Tuna Melt, don’t for a second think I’ve forgotten about you. Oh, and Greek Shrimp Bruschetta and Pizza Pasta, you better sleep with one eye open.

Because I have a new addition to my Pail List.

Official Pail List addition:

Cook all of the recipes I’ve collected.

Goals for this addition:

  • I’m going to aim for preparing one dish each week (while it’s summer time, as a college dorm is not conducive to creating culinary works of art)
  • Most of the dishes are healthy, so I’d like to document my experience with a few of them on Happiness Through Health
  • I’d like to feel more confident and comfortable, and less awkward and frightened in the kitchen
  • Get one person from my circle of support to try each week’s mystery meal
  • Continue collecting inspiring recipes and embrace any food mess battle scars they may receive

cute apron

I’m excited to see how this Pail List addition will turn out, because it will be requiring constant attention to get completed on time. For now, I’m going to get psyched for my sudden enthusiasm with cooking by perusing some cute aprons online.