Answers

Funny how I tend to go full circle in life - in the tiniest ways. Lately I've been having trouble feeling like everything has been up in the air (see previous posts) and starting to feel a bit discouraged. I find when I really want answers, I find them - and this was no exception. I picked up one of my old journals from a couple of years ago, flipped absent mindedly through the pages. I came across an entry I wrote while at Women's Conference April 29, 2004 and this is what I read:

" I am learning that one thing I lack (among many) is the attitude of putting my life in the Lord's hands, and not leaning upon my own strength. I feel the pressure to be perfect all of the time, and to put on the appearance of being in control. I am NOT in control. I never have been - this is the lie I have been visciously telling myself. The Lord is in control and has been from the beginning. Even more than that - when I try to lean on my own strength, I am in the least amount of control possible.

Yes, I am a divine daughter of God. Yes, I am intelligent and capable. I do not doubt that. But just imagine all I could be if I live my life according to the promptings of the Holy Spirit and according to the Lord's plan for me? How can I accomplish this if I fail to ask the Lord for direction, and foolishly wend my own way? How can I think to succeed during this period of schooling if I fail to acknowledge, or worse, ignore the loving guidance of my teacher? "

The entry continued, but I sat stunned and amazed that the counsel I was seeking came from...well...myself. In a moment of clarity I wrote down my thoughts, perhaps knowing that I WOULD come full circle (as is so often the case - just think of the Book of Mormon) and would need that exact advice! Keeping a journal is important not only for your posterity, but for YOU as well!!

More exciting news - I was invited to be on the design team for an up and coming website dedicated to digital scrapbooking and digital templates. Here is the first layout I designed for the team. You like?? The template was designed by Crystal Wilkerson, and I'm so excited to share more as things progress!

Oh, and I've been quite the domestic diva as of late. I've been in the mood to try some new recipes and I've been loving it (only hope the family agrees :} ) I've got to share a recipe with you I tried this week. This particular one was from Rachel Ray - I used the left over in a sandwich the next day. SO yummy!

Smokey Chicken Schnitzel

Ingredients:
4 boneless, skinless chicken breasts (about 2 pounds), butterflied
Salt and freshly ground black pepper
1 cup flour, for dredging
4 teaspoons smoked sweet paprika (or plain paprika with 1 teaspoon Cumin)
2 eggs
3 ounces smokehouse-style almonds (half of a 6-ounce can) -I used sunflower seeds - yummo!
1 cup breadcrumbs
1/4 cup parsley, chopped
2 tablespoons canola oil, plus additional as needed

Preparation:

Place each butterflied chicken breast into a large, sealable plastic bag with a just a drizzle of water (don't seal it too well or the bag will explode!). Pound them into thin cutlets using a heavy-bottomed skillet or meat mallet. Once pounded thin, remove them from the bag, pat them dry and season each breast with salt and freshly ground black pepper.

Place the breadcrumbs, almonds and parsley into a food processor. Pulse until fine.

Set up three pans on the counter: in one pan, combine the flour and smoked paprika. In the second pan, beat the eggs. In the third pan, place the almond-breadcrumb mixture.

Dredge the pounded-out chicken breasts in the seasoned flour, then dip them in the beaten eggs and coat them in the ground almond and breadcrumb mixture, pressing each breast into the mixture slightly to make sure the almonds stick. Reserve the coated breasts on a plate as you finish them.Wash your hands after handling the raw poultry.

In a large skillet over medium-high heat, pre-heat the canola oil. Cook each of the cutlets in the hot oil until brown on each side and cooked through, about 3-4 minutes per side. Work in batches to cook all of the schnitzel. Keep the finished cutlets warm on a plate covered with aluminum foil. If necessary, add another tablespoon of oil to the pan between batches.

Serve with a lemon wedge and salad!