Marie Bostwick's Blog, page 17
July 22, 2019
Best Tamale Pie Recipe for Your Next Campout
For me, half the fun of camping is the cooking.
Now, I’m not talking about heating up something on the stovetop or in the microwave of a motorhome or trailer. I mean real campfire cooking, out of doors and over an open flame, like the pioneers did it.
Okay, well. Maybe not quite like the pioneers. You’re not going to find any salt pork, hardtack, or squirrel on my campfire menu. As I explained in my earlier post I don’t camp, I glamp. And when I glamp, food is the star of the show.
My carefully planned and executed menus feature delicious dishes made from fresh, flavorful ingredients, served on real dishes with real silverware, a tablecloth, flowers, and candles. Think of it as rustic chic – emphasis on chic.
But the rustic part applies too. When I’m glamping, I can’t cook quite the same way I would at home. I need to make some concessions for the limitations of storage space, equipment, and refrigeration (or lack of it). That’s why, when it comes to campfire cooking, one-pot meals are definitely the way to go!
Crazy for Cast Iron
During my recent glamping trip with my mom, all of our campfire cooked meals required only one pot or pan. It made everything so much easier. And though they’ll definitely add some weight to your luggage, there is nothing better for campfire cookery than good, old, reliable cast iron. A love of cast iron is where the pioneers and I are in total agreement!
A good cast iron Dutch oven like this one will last you the rest of your life and is just as useful in your home kitchen as it is at the campground. I also highly recommend getting cast iron skillet too, for all the same reason. Both are an excellent investment. Once it’s been properly seasoned, cast iron cookware is practically non-stick. Just be sure you care for it properly. This video explains how to care season, clean, and care for cast iron.
Cast iron is a clear winner for campfire cooking. But the best skillet in the world won’t do you any good if you don’t have something delicious to put in to it. Don’t worry, fierce friends, I’ve got your back on that score too!
Why this is the Best Tamale Pie Recipe Ever
My campfire tamale pie is easy to pack (thanks to my genius meal kit hack), easy to prepare, and loaded with tasty veggies, lean ground chicken, and just a touch of spicy. It’s so, so good, a definite nod to those comfort foods I loved most during camping trips with my mom. It’s also substantial enough to satisfy the heartiest appetite. This last part is VERY important when it comes to campfire cuisine. Being in the great outdoors makes everybody hungry, right?
Believe me, no one will leave the table hungry after you make the Best Tamale Pie Recipe in the world. Give it a try during your next glamping trip!
I will definitely have this recipe in my back pocket for next time, and I’ve been eyeing a couple more options to add to the repertoire, like this Campfire French Toast or these Campfire Pizza Nachos (yum yum!). There’s so many delicious recipes on Pinterest for camping that it sounds like I need to go ahead and reserve a rental RV for the next adventure.
And remember, if you find yourself having mad cravings for this but lightyears away from a campfire, there’s always my slimmed down of healthy tamale pie that you can make at home. What it lacks in ambiance it makes up for in flavor.
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Best Tamale Pie Recipe for Your Next Campout
Author: Marie Bostwick
Cook Time: 45 Total Time: 45 
Yield: 4 servings 
Print Recipe 
Pin RecipeIngredients
1 lb ground chicken breast
2 T olive oil
1 small red onion, peeled and diced
1 small green pepper, diced
1 garlic clove, minced
2 T chopped cilantro
1 15 oz. can corn
1 15 oz. can fire roasted tomatoes
1 8 oz. can tomato sauce
1 small can sliced black olives
1 packet seasoning (1 T chili powder, 1 t. smoked paprika, 1 t. sugar, 1 t. salt, ½ t pepper – putting them all into Ziploc bag or small plastic container saves space)
1 7 oz package corn muffin mix (such as Jiffy)
1 egg
1/3 cup milk
4 oz shredded cheese
Instructions
Start your campfire. When the flames die down a bit but the fire is still good and hot, place a cast iron Dutch oven on a grate over the fire.
Put oil in pan. Add onions and saute’ for about three minutes, using a long-handled spoon. Add green peppers, cook for another three minutes. Add garlic, cook one minute more.
Stir in ground chicken, breaking up any large pieces with edge of spoon, cooking until there is no more pink visible in the chicken. Add chopped cilantro. Cook another minute or two.
Add canned tomatoes, tomato sauce, corn, olives, and seasoning packet. Stir to mix ingredients.
Let mixture simmer for 15 minutes, to allow flavors to meld. (If the flame is too hot, move pan to the edge of the grate, away from the hottest part of the fire.)
Place muffin mix in a medium-sized bowl. Add egg and milk to the mix. Stir vigorously, until muffin batter is smooth. Stir half of the cheese.
Spoon batter on top of the tamale filling, spreading it evenly to the edges of the Dutch oven. Place lid on the oven and leave the pie to cook for approximately 15 minutes more, until the corn muffin top is baked through. (Campfire temperatures can vary, so you’ll need to check the pie to see if it needs more or less time over the fire.)
Remove lid from Dutch oven. Sprinkle remaining cheese over top of pie and allow it to melt.
Serve immediately.
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The post Best Tamale Pie Recipe for Your Next Campout appeared first on Fierce Beyond 50.
July 17, 2019
Tomato Couscous Summer Salad
The old adage of “when it rains, it pours,” holds true when it comes to the delightfully small cherry tomato. As if by their very nature, you never just have a couple. They come in droves – either a big container from your supermarket or a bucket-full from a green thumb friend or farmer.
Wherever you get yours, this is the time of year when those tomato plants just go crazy but in a very good way! While I would be perfectly happy just snacking on them throughout the afternoon, enjoying that juicy taste of summer on my tongue, why not give these tomatoes the glory they deserve?
But what to do with them? There are just so many options…
I could make a Summer Gazpacho to enjoy now and No-Peel Tomato Sauce to freeze for later! Genius, right? I thought so. These balsamic roasted cherry tomato crostini from EasyHealth Living also caught my eye, as did this Cherry Tomato Corn Salsa from Your Homebased Mom.
But I’m still left yearning for more. I want something so spectacularly tomato-ey that takes advantage of all the ways I love tomatoes. I love them fresh and sweet with a sprinkle of salt. They’re also equally satisfying oven-roasted to supercharge their flavors.
Enough gushing about my unabashed love for tomatoes. Let’s move on to another (related) topic.
Summer Salad For The Win
Between the circus that was Amazon Prime day, the conference calls, the blogging, the walking of the dog, and furious typing when ideas come to mind for my next book, I don’t have a lot of time for long, leisurely lunches at home that require an hour of prep work. It’s just not the reality I find myself in. And trust me, I’m not complaining! With the help of my Living Well Spending Less planner (it’s on sale for $39, by the way!), I get the important things done and at the end of the day, I put my feet up and pat myself on the back. It feels good to be productive.
While I love food, I just have too much going on to make such an event of it in the middle of the day. So having a delicious summer salad on hand throughout the week takes the guesswork out of what I’ll have for lunch, and it also ensures that I don’t have a breakdown and run through the drive-thru for a burger. (Side note: there is a time and a place for impulse burgers, but it’s just not every day life, thankfully.)
Plus, tomatoes in particular have all kinds of health benefits. The antioxidant lycopene reduces risk of heart disease and cancer, plus tomatoes are also bursting with vitamin C, potassium, folate, and vitamin K. See? All good things. You don’t have to try very hard to love these, either. No need to dip them in cheese, or deep fry them, or smother them in cream sauce. They are deliciously healthy on their own.
Easy summer salads like my delicious carrot salad, watermelon feta coconut salad, or this tomato orzo salad are still delicious the next day (especially if you hold off on the dressing until you plan on eating it). This tomato orzo summer salad, in particular, can last a few days because there is no lettuce to get sadly soggy – just a few cheerful snips of herbs that don’t mind a little time in the fridge and the oxidation.
A Tomato Summer Salad That Has It All
Let’s talk about this tomato summer salad for a second. All of the ingredients sing together like the choir at church. The toasty Israeli couscous (also called Pearl couscous) complements the sweet fresh tomato slices as well as the roasted ones. The tangy lemon and herb dressing further bring out the flavors, and the salty feta hits the high notes.
It’s unbelievable, gang. Herby, healthy, and hearty.
Make it for lunch, dinner, snacking, picnicking, book club, or easy entertaining for when your friends come over last minute. Everyone is going to love this one. Promise.
As a side note, I just found out that my favorite place for sauces, jams, and deliciously fancy food products – Stonewall Kitchen – is having a “Dog Days” sale this coming weekend, July 20th and 21st! That means 20% off everything site wide with the code WOOF19! I’ll be stocking up on that delicious rosemary citrus sauce that really made my chicken Marbella recipe sing!
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Tomato Couscous Summer Salad (Herby, Healthy, and Hearty!)
Author: Marie Bostwick
Print Recipe Pin RecipeDescription
Fresh and light, this make-ahead healthy summer salad can stand on its own or accompany a delicious summer meal. The tomatoes – two ways – is what makes this dish. Half are roasted and caramelized and oh-so-sweet, and the other half remains in their natural state: sweet and busting with the flavors of summer.
Ingredients
4 cups cherry tomatoes, sliced in half and divided
3 TSB olive oil
1 cup dry Israeli couscous (the big “Pearl” variety)
1 can cooked chickpeas (aka garbanzo beans), drained and rinsed
¼ teaspoon smoked paprika
Juice of 1 lemon juice
2 garlic clove, minced
¼ assorted herbs, plus more for garnishing (I used a combo of basil, thyme, parsley and chives from my herb garden)
⅓ cup crumbled feta cheese
Sea salt and freshly ground black pepper
Other optional additions to consider: avocado slices, grilled corn kernels, or cucumbers
Instructions
Preheat oven to 300 degrees.
Drizzle the olive oil on a sheet pan and shake a bit of salt and pepper into the mix. Take half of the sliced cherry tomatoes and place cut side up on the baking sheet. Roast for about an hour, or until the tomatoes are shriveled and picking up a little color. Remove from oven.
In a medium sauce pan, cook the couscous according to package instructions, usually around 9 minutes. Drain, set aside and let cool.
Crank that oven up to 400 degrees. On a baking sheet covers with parchment paper (you’ll thank me later when cleanup is a breeze), roast chickpeas with a bit of olive oil, salt, and pepper. Let them sizzle in there until they are beautifully golden brown and crispy. Cut the heat, remove from oven, and toss with the smoked paprika.
In a large bowl, combine a tablespoon of olive oil with the inked garlic, lemon juice, a the chopped fresh herbs, and 1/4 tsp salt and 1/4 tsp pepper.
Add all of the rest of the things to the party: the chickpeas, the fresh tomatoes, the cooked tomatoes, the feta. Top with a sprinkle of extra herbs.
Tada!!
Did you make this recipe?
Tag @fiercebeyond50 on Instagram and hashtag it #fiercebeyond50
THIS POST MAY CONTAIN REFERRAL LINKS. IF YOU CLICK THROUGH AND TAKE ACTION, I MAY BE COMPENSATED, AT NO ADDITIONAL COST TO YOU.
The post Tomato Couscous Summer Salad appeared first on Fierce Beyond 50.
July 15, 2019
Amazon Prime Day 2019: Deals for Quilters, Crafters, and Cooks!
There’s not going to be a lot of glamour to this, but there are a lot of savings!
Today (and into tomorrow) which is July 15th is Amazon Prime Day. If you’re new to that, it means a whole lot of really great deal on Amazon for Prime members. I’ll be covering the deals during the whole thing and updating this as best I can when new items are added and items sell out. Below, you’ll see things loosely broken out into a few categories. Please know that I’m listing prices but I cannot guarantee it will be the same price by the time you click the link. Shop for yourself or shop for everyone else (I have gotten some early Christmas shopping done in years prior!)
First thing to know: you have to be an Amazon Prime member to get these deals. Not a Prime Member? You can sign up for a FREE trial right here and join Amazon Prime!
Ok, so now you’re a Prime member, let’s get to checking out the deals. Happy shopping Monday!
Quilting
New Zealand 100% Wool Ironing Mat – $27.99
Quilting Organizer Tote – $44.99
Connecting Threads 100% Cotton Thread Set – $27.92
Crafting / Do-It-Yourself / Etc.
Cricut Explore Air 2 – $199.99 – Lower price point for the Cricut family. Best if you’re unsure how much you’ll be using initially.
Cricut Maker – $359.99 – This is a great deal on the workhouse of the Cricut family. – SOLD OUT
Knitting / yarn organizing tote – $59.99 – deep discount over, but still available
Set of 20 watercolor brush markers – $12.74 SOLD OUT
Lion Brand Yarns – Wool-Ease, Acai color – $10.55
Home Goods / Home Decor
Set of 3 decorative candle bases – $21.11
Task lamp with built in wireless charging – $99.99 – deep discount over, but still available
iRobot Roomba Robot Vacuum – $229.99
Office desk organization set, rose gold – $34.04 – deep discount over, still available
For the Cook
Ultimate Grilling Cookbook – $12.26 – Summer is the perfect time to perfect this art!
The Perfect Cake cookbook – $16.65 – SOLD OUT
KitchenAid Artisan w/glass bowl – $239.99 – The best stand mixer there is. Period. (deal ended, still available but $429.99 now)
Funny dishtowel – $12.00 – (deal over, but still available)
And another funny dishtowel – $12.00 – (deal over, but still available)
And a third dishtowel – $8.40– still available, price change
Stone & Beam Stainless Steel Roasting Pan/2 Forks – $18.16 – Planning to cook for Thanksgiving or Christmas this year? You need a roasting pan!
Hamilton Beach Electric Kettle – $29.99– deep discount over, still available
8.5 quart programmable slow cooker – $43.90 – (still available, but price change) Instant Pot intimidating to you? You can’t go wrong with a classic slow cooker
Travel / Camping / Etc.
Portable cooler bag, 25L w/5 ice packs – $49.90 – and it has a shoulder strap. You always want a shoulder strap!
Set of 2 Samsonite Omni hardside suitcases – $129.99– SOLD OUT
Marpac Rohm portable white noise machine – $13.99 – (Note, this price will show at checkout, not on the item page) This is the queen of sound machines. Traveling with a white noise machine is super helpful when trying to fall asleep somewhere other than home.
Health / triathlon / workout
Garmin Forerunner – $279.99 (This is a STEAL – I use this for triathlon training and purchased one earlier this year for $400. Eek!) SOLD OUT
Gaiam Essentials yoga mat – $14.99
Everything Else
L’Occitane full sized hand cream + travel sizes – $37.99 – These products are great, and already travel sized! This is practically what I’m giving away this month but if you’re like me and you never win anything, guarantee that you get to try these by purchasing for yourself!
Supergoop face SPF 50 sunscreen – $13.99 – I have a friend who swears by this sunscreen and foundation. This will probably inspire me to try it.
Waterpik Water Flosser – $39.93 – (I got one of these at Costco a couple of weeks ago in the $50 something range and was pleased at the time.)
23andMe DNA testing kit – $99.99
The Mentalist Complete Set – $79.99 – (You know how much I love Simon Baker!) Simon is no longer for sale and has returned to his regular price of $139.99. Personally, I think far less than Simon Baker is worth.
Fire Sense Patio Heater – $129.99 – SOLD OUT
Retirement Christmas Ornament – $18.95– deep discount over, still available
Nigella Lawson’s At My Table – $19.36 – deep discount over, still available
Instant Pot Cookbook – $12.45– SOLD OUT
THIS POST MAY CONTAIN REFERRAL LINKS. IF YOU CLICK THROUGH AND TAKE ACTION, I MAY BE COMPENSATED, AT NO ADDITIONAL COST TO YOU.
The post Amazon Prime Day 2019: Deals for Quilters, Crafters, and Cooks! appeared first on Fierce Beyond 50.
Healthy Summer Salad Recipe with Watermelon, Feta, Arugula, Lime & Coconut
In the summer, when it’s too hot to move and too hot to cook, I like to spend as little time in the kitchen as possible. So if there’s a healthy summer salad recipe that takes all of 5 minutes to make, I’m all in. This watermelon salad has feta, arugula, lime and coconut to keep things interesting. As I was making it, I couldn’t help but think that minus the feta and arugula, it would make a really knockout summer cocktail too! Lime, coconut, watermelon – these are the tastes of summer!
The Secret to Healthy Summer Salads
There’s two secrets to making delicious summer salads. The first is finding the freshest ingredients possible. Like the roasted carrot salad I made recently, I find the best-looking produce around, either from my local grocery store or the local farm share program I signed up for. Papa Johns was on to something when they said better pizza, better ingredients. This is the same thing (only much, much healthier). Better ingredients, better salads.
The second secret is perhaps a little less obvious: use citrus juice as dressing at every given opportunity. This watermelon feta salad has a lime and olive oil dressing, while the roasted carrot salad had a homemade citrus salad dressing. Why is citrus so perfect, you ask? The bright acidic tones complement those farm-fresh ingredients as well as any grilling you might be doing. Plus, it’s healthy!
An Ode to Watermelon
The star of this recipe is the punchy pink and perfectly sweet bites of watermelon. I love watermelon in its most basic form: by the slice and in abundance. I don’t mind that I’m sticky afterwards. It’s also delicious diced up and sprinkled with Tajin (if you haven’t heard of that one, it’s a Mexican spice blend that has lime and chili powder in it for a kick!).
What I love about watermelon the most is that it makes me feel like I’m having an indulgent treat when really I’m hydrating and having a healthy dose of vitamins. It’s great for after a workout or when those afternoon munchies hit. Having watermelon on hand helps me make smart choices (thank you, Weight Watchers!).
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Healthy Summer Salad Recipe with Watermelon, Feta, Arugula, Lime & Coconut
Author: Marie Bostwick
Print Recipe Pin RecipeIngredients
1/4 cup fresh lime juice (about 2 limes)
1/4 cup coconut flakes
1/4 cup olive oil
6 cups arugula
4 cups seedless watermelon, 1-inch cubes
12 oz feta cheese, crumbled
salt and pepper to taste
Instructions
Preheat oven to 400.
Arrange coconut flakes on a baking sheet (I prefer the flakes over the shreds). Toast about 10 minutes or until golden brown. You might have to rotate the pan for even coloring. Keep an eye on this!
In a large serving bowl, arrange arugula. This is the base.
Add the watermelon chunks, the feta, and the coconut flakes.
Squeeze the lime juice directly on to the salad, drizzle with the olive oil, and finish with a bit of salt and pepper.
Toss.
Enjoy.
Did you make this recipe?
Tag @fiercebeyond50 on Instagram and hashtag it #fiercebeyond50
The post Healthy Summer Salad Recipe with Watermelon, Feta, Arugula, Lime & Coconut appeared first on Fierce Beyond 50.
July 8, 2019
Roughing It, Sort Of. Genius Hacks for Easy Gourmet Glamping!
Taking my mother camping was high on my list of goals for 2019. In fact, I’d been eyeing this goal of mine in my Living Well Spending Less planner for months.
I know it might sound funny that something as straightforward as camping required so much goal setting and advance planning to accomplish but my mom is 86. Camping with her involves more than just loading up the car with sleeping bags, a tent, and a bag of trail mix; a few creature comforts are required.
Besides, while we both love the great outdoors, at this stage of life neither Mom or I are really interested in roughing it. Glamping is more our style. Much more.
What is Glamping Anyway?
If you haven’t been living under a rock for the last ten years, you probably know what I’m talking about. But for any rock dwellers that might be out there, glamping is glamorous camping – basically the opposite of roughing it, enjoying the great outdoors with as many creative creature comforts as possible.
Glamping was, if not invented, then certainly popularized by MaryJane Butters, publisher of my favorite magazine, MaryJane’s Farm, and many wonderful books, including Glamping.
I have copies of every single book MaryJane has ever written, most of them signed. MaryJane might just be my spirit animal. If I ever met her, I am sure we would become instant friends and spend time together weaving baskets, and canning organically grown pears, and tatting lace. (That is, assuming I didn’t turn into a babbling, fangirl mess during the encounter. A distinct possibility.)
MaryJane is definitely a proponent of tents but trailer glamping is also perfectly acceptable, and even desirable. MaryJane actually refurbished a vintage Airstream trailer into a true glamping fantasy with ruffles and lace and reclaimed wood floors, as well as a treadle sewing machine and – wait for it – a clawfoot bathtub!
My RV Fantasy, Realized
Obviously, I couldn’t match MaryJane when it came to glamping elegance but when I found a charming 19-foot Airstream for rent on Outdoorsy RV Rentals – #1 Trusted RV Rentals., I knew it would be the perfect trailer for my mother-daughter glamping trip. Redecorating with all the girly glamping touches I would have wished wasn’t possible in rented trailer but I did find a few easy and inexpensive ways to enhance the ambiance of our glamping excursion.
Of course, I brought my own quilts along for the beds. And I think the dining table would have made MaryJane proud!
To start with, I bought this nifty, lightweight, easy to set up camping table and topped it with this pretty vinyl tablecloth as well as fresh flowers and votive candles. And because we were glamping, not camping, I served our meals on melamine plates and used proper silverware. (Yes, this did require me to spend a few minutes washing up after dinner but it was worth it to dine elegantly.)
By the way, there are so many gorgeous patterns of melamine dinnerware out these days! If you haven’t checked it out recently, you should. They’re pretty as well as practical, good enough for at-home dining and, since they’re unbreakable, a very smart investment if you have children in your life.
Also, speaking of gorgeous, take a look at our view from the campsite!
Glamping Food Ideas
The most important piece of any glamping playbook is the food. It should be plentiful, creative, and outdoorsy elegant without being too fussy or time-consuming to prepare. You want to spend the bulk of your glamping trip on hiking, fishing, birdwatching, napping, reading, and possibly crafting al fresco – not chopping carrots.
The secret to easy, stress-free, gourmet glamping menu is planning and preparation. That’s where my Genius Gourmet Glamping Hack comes in.
But this is probably a good place to pause and tell you about my menu. While we were camping my mom and I enjoyed….
Campfire Tamale Pie with Caprese Salad Skewers
Overnight Oats with Blueberries, Yogurt and Chia
Turkey and Havarti Sandwiches with fruit cup
Vegetarian Campfire Curry
Mason Jar Chicken Salad
Southwestern Campfire Breakfast Skillet
And, of course, a nightly wine and cheese Happy Hour and post-dinner s’mores – essential elements for any successful glamping trip. I’ll be sharing a few of my recipes in later posts.
The menu I chose wasn’t just healthy and delicious menu that upheld my Weight Watchers goals, it involved recipes that could be mostly prepared in advance. I did as much chopping, measuring, and assembling of ingredients ahead of time as possible. That not only saved time but it ensured that I had all the tools and equipment I needed on hand. There’s nothing worse than planning to serve an especially showy dish, Caprese Salad Skewers, only to get to the campsite and realize you forgot the skewers at home.
With so many meals to prepare, I was really concerned that I’d forget something. That’s when I came up with what, in my humble opinion, might be the Most Genius Glamping Idea Ever….meal kits!
Gourmet Glamping Meal Kits
Before I packed my cooler, I assembled the necessary ingredients for every single meal and snack on my menu and put them all together into gallon-sized Ziploc bags, then wrote the name of the dish and the day I intended to serve it on each bag. With the exception of the Campfire Tamale Pie, all the ingredients for each dish easily fit in one Ziploc.
Creating meal kits did take a little time up front but taking that step ensured that no ingredient was left behind, saved space the trailer’s petite refrigerator, and meant I had to spend minimal time in the kitchen once I got to the campsite.
I even made up a kit for the S’mores, putting my cute, telescoping marshmallow roasting sticks into the bag so they wouldn’t accidentally be left behind.
Mom and I had an absolutely wonderful time on our glamping adventure.
Look how happy she looks here!
Now that camping season is officially upon us, I’m looking forward to sharing some of my special campfire recipes with all of you in future posts. But no matter what recipes you use during your next outdoor excursion, my Gourmet Glamping Meal Kits will make your trip easier and even more delicious!
The post Roughing It, Sort Of. Genius Hacks for Easy Gourmet Glamping! appeared first on Fierce Beyond 50.
July 7, 2019
Don’t Just Face Your Fear, Shake Hands or Blow a Kiss
Lately, I’ve been thinking a lot about change. Though it’s the one constant in everybody’s life, it’s also the thing that many of us dread the most.
I have a kind of love/hate relationship with change. A piece of me craves order, constancy, and security, the comfort of knowing what will come next. But when things get too predictable, another piece of me craves adventure and the unexpected.
I know I’m far from the only one who feels this way. Such is the irony of the human condition.
Of course, there are a few people out there who relish change. But no matter how you feel about it, change happens. Even at the molecular level, every single one of us is changing every single second of every single day. There’s just no avoiding it. This being the case, we might as well embrace it, right?
Yeah, I know. Easy to say. Harder to do.
Change Isn’t One Size Fits All
A lot of change is stuff that occurs naturally – time passes, kids grow up, wrinkles appear. We might go along with it or we might fight it but, eventually, change wins.
Many changes are imposed upon us – falling in love when you least expected it, getting a promotion, or demotion, moving to a new town for a new job, health challenges, a change in financial, marital, or parental status. For good or for ill, we deal with it. Because, really, what else can we do?
But then there’s that other type of change – the change we choose. This kind of change can be the most exciting. And the most frightening. Often at the same time.
Moving toward the change we choose is usually a fairly slow process. It begins with a niggling sense that something is missing in our lives, an uncomfortable tug-on-the-sleeve awareness that, while things might not be that bad, they could be better, or more significant, or more fulfilling. Over time, the gentle tug becomes a continual pull that’s impossible to ignore.
Finally, you realize that something has to change and that you are the only one who can change it. Finally, you realize that it’s time to make a move, maybe reinvent yourself entirely.
That’s when things get scary.
SHAKE HANDS WITH YOUR FEAR
That slow progression from discomfort, to awareness, to conviction is something I’ve been dealing with for the last year or so.
Why has it been so slow? Because I’m human. I like it when things are comfortable. But the truth is, I haven’t been comfortable for a while now. I’ve just been pretending to be comfortable, hoping that things will get better if I ignore the problem. But that never really works, does it? At some point, ready or not, you’ve got to make a move. Still, you hesitate.
Maybe that’s where you’re at right now – aware but hesitant. I got there a few months ago.
The thing that got me off the fence and moving in a new and hopefully better direction (it’s still too soon to know for sure. I’m hoping to have an update for you soon) was taking some time to think about other seasons of change in my life.
Pretty much every good thing that has ever happened to me was preceded by a period of indecision and fear before I actually took the plunge that changed my life.
What was I so afraid of? Failure, of course. Just like everybody else.
I spent four years writing my first novel. Then, when it was finished, I put it in a drawer and tried to pretend those four years had never happened. I was afraid of rejection, afraid of failure. Eventually, however, I couldn’t ignore it. The drawer was closed but that story and my hopes for it kept tugging at my sleeve.
Finally, I took a deep breath and started sending it out. Just as I feared, my book was rejected — many, many times. Every time I sent it out and received another rejection letter in return, I had to overcome fear before trying again. Eventually, someone said yes. (Stubbornness is a gift that keeps on giving.)
Do it Scared
Eighteen books later, I’m incredibly glad I pushed past my fear and kept going. It changed my life in ways I could never have imagined, almost all of them good. But taking chances and changing directions still scares me, and for all the same reasons it did back then.
The difference now is that, having been around the block a few times, I know that change and fear go hand-in-hand. It’s just part of the deal.
The only way to move forward it to acknowledge your fears. Better yet, shake hands with them or even blow them a little kiss as you move on and move ahead.
Or, as Ruth Soukup, a blogger and nonfiction author whose work I admire says, “Do it scared.”
If you’re standing at the crossroads of action and complacency, teetering on the diving board of indecision, waiting for the fear to subside before taking the plunge, I’ve got news for you; it’s not going to. Fear isn’t like that.
Fear is rude. It’s the uninvited guest who sits on your sofa and simply will not leave the party no matter how late it gets or how many hints you drop.
Fear will never leave you. You’ve got to leave it. You’ve got to get off the fence and make your move. I know it’s scary. I do. I’ve been there myself, recently. The jury is still out on how it will turn out but I’ve made my move and I’m hopeful.
Could I fail? Could you? Yes. It’s possible.
But it’s also possible that we’ll succeed. The only way to know is to do it and the only way to do it, is to do it scared.
The post Don’t Just Face Your Fear, Shake Hands or Blow a Kiss appeared first on Fierce Beyond 50.
July 2, 2019
Sheet Pan Chicken Marbella with Garlic Rosemary Citrus Sauce
Sheet pan dinners are all the rage these days. It’s easy to see why.
What cook doesn’t love a meal that requires no more cleanup than crumpling up a sheet of foil and tossing it in the trash? Especially if the resulting recipe is loaded with healthy ingredients and full of flavor?
My Sheet Pan Chicken Marbella with Garlic Rosemary Citrus Sauce fits that description to a tee. It’s a delectable, hearty, easy to prepare dinner that makes weeknight meal making a breeze but looks and tastes good enough to serve to company. In fact, I particularly like preparing this for company because once it goes into the oven I don’t have to do a thing until the last few minutes of cooking, leaving me lots of time to visit with my guests.
Make it Simple
If you plan to serve this to company, I recommend putting the pans into the oven the moment your guests arrive. The 30-minute cooking time is ideal, giving you just enough time to share a glass of wine and a few appetizers with your friends before putting dinner on the table. Don’t serve too many appetizers – just an appetite whetting nibble or two is plenty. The portions on this recipe are generous, which is a good thing. This sweet and savory sheet pan dinner is so good that people are definitely going to want seconds!
Make it Flavorful
My inspiration for this dish began in my prepared pantry with a bottle of Stonewall Kitchen Garlic Rosemary Citrus Sauce. If you’ve spent much time in New England, as I did for so many years, you probably know all about Stonewall Kitchens. They’re probably best known for their amazing selection of jams, so good that they rival (and often beat) homemade. However, Stonewall Kitchens also offers a huge selection of award winning sauces, ketchups, condiments, baking mixes, and other goodies. Their products can be found in grocery stores or their online shop.
Make it Exciting
So there I was, standing around the kitchen, trying to figure out how to turn the ten thousandth chicken I’ve ever prepared in my life into something interesting. Gotta say, friends, after the nine thousandth chicken, the thrill was pretty much gone. But when I saw that bottle of Garlic Rosemary Citrus Sauce on the pantry shelf, I actually felt a little twinge of excitement. I knew that I was looking at the basis of a dinner that had the potential to be pretty terrific.
Of course, I could have just poured the sauce onto the chicken, let it sit for a while, and then put it on the grill. I have no doubt the results would have been very tasty. But I wanted to make something a little more interesting.
Make it Seasonal
This week, my CSA farm share included some beautiful rainbow carrots and a fennel bulb. While I was tempted to make another knock-your-socks-off salad with those carrots, I knew that if I roasted them along with the chicken, the mellow sweetness of the vegetables would be an excellent complement to that sweet-but-savory garlicky citrus sauce with the hint of flavorful rosemary. I decided to roast an orange as well, just to take the citrus flavor up a notch. (Fresh pineapple works well here too.)
I felt sure I was onto something good but I wanted to add a little more depth to the dish, bringing in flavors that were just a bit out of the ordinary but would pair well with the other ingredients.
That’s when I remembered the Silver Palate Girls and their recipe of Chicken Marbella.
Make it Marbella
If you were cooking (or eating) in the 90s, chances are good that you remember this dish. It was everywhere. And so good! What made the Silver Palate recipe so fabulous was the addition of olives and prunes to what might otherwise hum-ho chicken dish, transforming it into a meal to remember.
Those ingredients have the same effect on my Sheet Pan Chicken Marbella with Garlic Rosemary Citrus Sauce. Adding olives and prunes to an already yummy combination of ingredients takes this recipe to a higher plain of sweet and savory deliciousness, all in one easy to prepare, easy to clean up after sheet pan meal.
Try this Sheet Pan Chicken Marbella tonight!
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}
Sheet Pan Chicken Marbella with Garlic Rosemary Citrus Sauce
Author: Marie Bostwick
Yield: 6 servings Print Recipe Pin RecipeDescription
Simple, seasonal, and perfectly Marbella. Enjoy!
Ingredients
4 to 6 pounds bone-in chicken pieces
1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce
1 lb carrots, peeled
1 or 2 large fennel bulbs
Navel orange or fresh pineapple, peeled, cored and sliced
12 large green olives
12 prunes or dried plums
4 garlic cloves, peeled
2 T fine diced rosemary
2 T Extra Virgin Olive Oil
1 t. kosher salt
½ t. fresh ground black pepper
Instructions
Pour three quarters of Stonewall Kitchen Garlic Rosemary Citrus Sauce into large bowl. Add 2 T olive oil, 1 T of the rosemary, salt, and pepper. Whisk to blend thoroughly.
If using chicken breasts, cut each half breast into 2 or three pieces. Slice any carrots more than ¾ inch in diameter lengthwise and then into pieces about 3 inches long. Cut fennel bulb into chunks. If using orange, cut into 8 wedges. If using fresh pineapple, cut slices into halves or quarters. If the garlic cloves are large, cut in half.
Place chicken, carrots, orange or pineapple, olives, prunes into the bowl. Stir with large spoon, making sure vegetables, fruit, and all the chicken pieces are coated with the sauce. Cover bowl with plastic wrap and place in refrigerator for 4 hours or overnight.
Preheat oven to 425 degrees.
Line two sheet pans with aluminum foil. Spread chicken mixture evenly onto each pan.
Cook for approximately 30 minutes, rotating pans to different racks halfway through. Remove pans from oven. Using a pastry brush to glaze the chicken pieces with the remaining Stonewall Kitchen Garlic Rosemary Citrus Sauce. Place pans back in oven for an additional 3 minutes. Remove from oven and serve.
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The post Sheet Pan Chicken Marbella with Garlic Rosemary Citrus Sauce appeared first on Fierce Beyond 50.
July 1, 2019
The Best Chicken Teriyaki Burger Recipe Ever
I love an old-fashioned hamburger as much as the next red-blooded American. The mustard, the pickles, the American cheese, the juicy goodness, the buttery bun, the familiar char in the air billowing from the grill. It reminds me of summer. And happiness. And time with family.
Side note: I’m making myself very hungry.
In the midst of my daydream about hamburger heaven, I remind myself that it is not all about the beef. Burgers aren’t the friendliest in the Weight Watchers life I’m living in right now, and while they are worth an occasional splurge, I like to bring leaner proteins into my life whenever I can.
That’s why it’s so great that burgers are delicious in all sorts of ways! In Oregon, we eat a lot of salmon burgers, homemade veggie burgers, and now that I’ve discovered this jewel, the best chicken teriyaki burger recipe has found its way into our weekly menu! I love to sneak in herbs from my garden whenever I can. Healthy, fresh, and seasonal on a bun.
What’s not to love?
Suns Out, Buns Out
When the temperatures rise above 75, which takes until about mid-summer here in Central Oregon, the Chairman and I grill for pretty much every meal. We are out of the hot kitchen, enjoying the gorgeous weather, sipping iced-tea or low-point summer cocktails, or a glass of Willamette rosé from our favorite wine shop in Bend, The Good Drop.
One of our favorite things to grill is healthy spins on hamburgers, served with a fresh green salad with citrus-spiked vinaigrette, and maybe low-calorie homemade ice cream for dessert. Seriously, these are a few of my favorite things and I am smiling here just thinking about them.
So when the sun comes out, the buns come out. Grilled rockfish on a bun (thank you, Reluctant Entertainer, for teaching me about this delicious and affordable fish!). Fishcakes on a bun. Pulled pork on a bun. See where I am going with this? The possibilities are endless!
Choose your adventure, Fierce friend!
The Best Chicken Teriyaki Burgers = Your New Go To Recipe for Easy Entertaining
Here’s what I am loving about these. You can prep almost entirely ahead. Chop the herbs. Make the patties. Set out your condiments. When guests arrive, all you have to do is grill and toast the buns.
There’s also a lot of versatility here. You can swap out herbs (like how good would basil be!?). If you have ground turkey on hand, use that instead of the chicken.
You can also ditch the bun and opt for a healthy quinoa or rice bowl, drizzled with the spicy mayo and sprinkled with toasted coconut (I’m trying this tonight, actually!).
So, without further ado, here’s the best chicken teriyaki burger recipe that Pinterest has ever seen. It’ll be a game changer in your Summer grilling traditions. I can just feel it.
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The Best Chicken Teriyaki Burger Recipe Ever (with coconut buns!)
Author: Marie Bostwick
Prep Time: 30 Cook Time: 10 Total Time: 40 minutes Yield: 4 Print Recipe Pin RecipeDescription
Get out of that hot kitchen and live a little! These fresh and light chicken teriyaki burgers have it all. The toasted coconut bun. The zing of fresh ginger. The caramelized sweetness of grilled pineapple. The heat of spicy mayo. Prep ahead, toss on the grill, impress the socks off of your guests and relax.
Ingredients
For the chicken burgers:
3/4 cup panko breadcrumbs (Look in the Asian aisle at your local grocery store)
1 pound ground chicken
1/3 cup chopped cilantro
4 scallions, sliced
2 TBS minced fresh ginger (you’ll find this in the produce section)
3 cloves minced garlic
1 egg
3 TBS low-sodium soy sauce
1.5 TBS brown sugar
1 TB sesame oil
1 TB chili paste (I used Sambal Oelek but any chili paste from the Asian aisle at your grocery store will do)
half a red onion, sliced into thick rounds
olive oil, for brushing
4 rings of canned pineapple, patted dry
Finishing touches:
1/2 cup fat-free olive oil mayonnaise
2 tsp Sambal Oelek or Sriracha
4 Hawaiian buns
2 TBS butter, room temp
1/2 cup shredded unsweetened coconut
butter lettuce (I buy the kind that comes with the root still on!)
Instructions
First, prep by chopping up the ginger, herbs and garlic. This step also doubles as rejuvenating aromatherapy.
Make the patties. In a large bowl, combine panko, ground chicken, cilantro, scallions, ginger, egg, soy sauce, brown sugar, sesame oil, chili paste and combine.
Divide into 4 one-inch thick patties and chill for at least half an hour. You can use your hands or a patty press like the one my son just bought me, which is a little less messy and a lot more accurate.
Brush the patties, red onions and pineapple slices with a bit of olive oil and grill about 5 minutes, then flip. Wait another five minutes then they should be ready to take off, all covered with delicious looking grill marks.
While the burgers are grilling, it’s time to work on the crowning glory of these chicken teriyaki burgers. You’ll have to pay attention and hyper-focus on this one thing. I know it’s hard.
Start by preheating your broiler.
Spread a bit of butter on each bun and push shredded coconut onto each one. Broil just a minute or two (my broiler is super fast and aggressive), until the buns are golden and toasty and aromatic. If you look away, even for a minute to let the dog out, you might burn them. I know this from experience.
Set out your accoutrements: the grilled pineapple slices and red onions, crunchy butter lettuce, and mix together the mayo and chili paste or sriracha to make spicy mayo.
Now it’s time to assemble the burgers. Spread on a little spicy mayo to each bun. Then stack the chicken burger and top with grilled pineapple, red onions and lettuce.
Hello, beautiful.
Category: summer entree
Method: grill Keywords: chicken burger, chicken teriyaki, health burger, weight watchers, summer entrees, summer grilling
Did you make this recipe?
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The post The Best Chicken Teriyaki Burger Recipe Ever appeared first on Fierce Beyond 50.
June 29, 2019
Diving Into the Deep End and Out of Your Comfort Zone
I’ve been standing out on the deck in my bathrobe this morning, cheering and clapping for a long line of runners who have been streaming down the bike path near my house. The Pacific Crest Endurance Sports Festival is taking place in my community today, the same event that, two years ago, inspired me to try tackling my first sprint triathlon.
In honor of that anniversary, I decided repost this blog I wrote in February of 2018. I don’t know what challenges, crazy notions, or comfort zone smashing ideas might be tugging at your sleeve right now, but I hope reading this will inspire a few of you to dive into the deep and take them on.
It’s okay to be scared. It’s not okay to let fear prevent you from living ferociously and fully.
You can do this.
Marie
In the fall of 2017, I began swimming twice a week as part of my triathlon training. Like a lot of novice triathletes, this was the part of the race that made me nervous. It wasn’t that I couldn’t swim, just that I didn’t – at least, not very often and not very far.
Finding a race that required a swim of just 300 meters in a pool was what made me decide to go through with it. The security of swimming in a pool, where lifeguards would be on the watch, made the whole thing a lot less daunting. Three hundred meters was still farther than I’d swum in a long time but it seemed doable.
For the first session of training, my goal was to swim 50 meters. That’s just two complete lengths of the pool, up and back.
I didn’t make it.
Upon reaching the far end, I grabbed the edge and gasped like a salmon plucked from the river and tossed onto the bank. After five minutes spent sucking air, I swam back to the other end of the pool. Slowly.
That inauspicious beginning could have marked the end of my triathlon dream but three days later, I decided to try again. This time, swimming much more slowly, I was able to go the whole 50 meters without stopping.
After building my endurance gradually, I now swim up to one thousand meters in a session. Though I’d never have believed it possible on that first day when I was doing my gasping salmon impression, swimming 300 meters in a pool is a piece of cake for me now. I do it so often that it’s become routine. And kind of boring.
All that changed this week.
My husband and I are in Hawaii on a working vacation. Keeping up with my training schedule has been a challenge because the resort pool isn’t designed for lap swimming. However, as the concierge pointed out, we were just a short drive from the world’s biggest swimming pool – the Pacific Ocean.
Of course! Why hadn’t I thought of that? Problem solved, right?
Not exactly.
Most triathlons are swum in open water. But the idea of swimming in a lake, or reservoir, and especially the ocean – was frightening for me. That’s part of why I eliminated those races from my consideration. The race I picked wasn’t just about the distance, it was about the location – a pool. With lifeguards. And edges to grab. And clearly marked depths.
Swimming in the ocean comes with none of those safeguards. What it does come with are currents and tides. And fish.
Squid are fish. So are sharks. I am frightened of both.
Even so, the day before yesterday, I found myself standing on a beach in Kailua-Kona, getting ready to take the plunge. The presence of other swimmers and buoys to mark off the distance from shore was somewhat comforting. Still, even though my husband would be watching from shore, this was the ocean. If I got into trouble out there, I was on my own.
There’s a reason that shorelines are dotted with signs saying “Swim At Your Own Risk.” When you swim in the ocean, that is exactly what you’re doing – taking a risk.
Knee deep in the surf, I turned to my husband and yelled, “If I don’t feel comfortable out there, I’m coming back in. And I’m only going to the third buoy and back, okay? That’s 300 meters.”
He gave me a thumbs up, as I knew he would. He’s been a great cheerleader but this whole thing was my idea, not his. I was just trying to give myself an out.
I won’t lie to you. Diving into that water was scary, really scary.
Swimming in the ocean was a lot more work. Swells kept pushing me away from the buoy markers, which were my security blanket. The sea floor dropped off quickly and the water got very deep, very fast. And there were fish. Lots of them.
Those first few minutes in the deep end were heart pounding. But as I swam away from the shore and my comfort zone, I reminded myself of the things I’d done to get to this point. I recalled how, slowly and over time, I had pushed my limits, building strength and endurance, progressing from swimming half a lap to forty. Suddenly, a thought popped into my head.
I am a strong swimmer.
It’s true. I wasn’t always but I am now. And, when you think about it, water is just water. Five feet or fifty, you can still float in it. Yes, the current makes it tougher but when you’ve built up your strength, learned to endure, it’s nothing you can’t handle.
And the fish? They were beautiful! But I would never have known that if I hadn’t decided to push away the fear and dive in.
A sensible caution is definitely one of the benefits of life beyond fifty. But sometimes, as we get older, we can also develop a surplus of caution, a fear of trying new things and stepping out of our comfort zone. Here are some things to remember when you’re ready to dive into the deep end.
Comfort zones can be too comfortable
Comfort zones are safe, but they can also be boring. When I was pushing myself to reach new goals – fifty meters, one hundred, three hundred, a thousand – swim training was fun. But once I’d leapt over the milestones, it became just another obligation.
Pushing your limits and learning new things makes life an adventure. But you can’t learn something new if you won’t try something new.
When you’re heading someplace new, remember where you’ve been.
Swimming in the ocean was definitely a new thing for me but that experience was built on those that came before it. Looking back on the things I’d done before – swimming 50 meters, then 100, and so on – helped me push through my fear and keep going.
Even if you’re trying something new, you’ve probably experienced other challenges with lessons that can be applied to your current situation. Recalling how you met those challenges will boost your confidence and help you keep going, even in the face of fear.
Setbacks happen. And they aren’t the same as failure.
When you’re pushing past your comfort zone, you’ll probably experience setbacks. That’s completely okay and to be expected.
Being unable to meet my first training goal showed me I needed to slow down. It was a setback, not a failure. The only failure would have been in allowing that setback to discourage me to the point where I gave up. Look at setbacks as teachable moments, course adjustments on the road to your ultimate success.
Get a swim buddy.
When you’re diving into unchartered waters, having a support system can make things less frightening, and more fun. Though I am training alone, my husband’s encouragement has been a big help.
Recruiting a supportive friend or family member as your cheerleader will help you push through moments of doubt. Better yet, find a friend or support network of people with similar goals and cheer each other on!
You can’t see the fish if you don’t get off the beach.
A key part of living an exciting and meaningful life at any age is to keep pushing yourself, to swim to the deeper water, the places and experiences as yet unknown.
When I dove in and started swimming away from safety and the shore, I was not comfortable. But I’m so glad I didn’t turn back. I learned a lot about fish. And even more about myself.
Tomorrow, I’m going back. And swimming further.
The post Diving Into the Deep End and Out of Your Comfort Zone appeared first on Fierce Beyond 50.
June 27, 2019
Patriotic Party Platter In Time For July 4th
Last week was the summer solstice, which across the Northern Hemisphere means the longest day of the year. Which technically means every day between now and December 21 has a littttle less sunlight. But it also means that the days we are having right now are some of the loooongest of the year. And yes, the days are probably kind of hot. But it’s that beginning of the summer hot that still feels novel. And we still have clothes in our closet that aren’t drenched in sweat.
Remember being a kid, when we were out of school for the summer and how much possibility and opportunity lie in those long days? We might build a tree fort. We might invent a whole new game and teach it to the other neighborhood kids. We might turn on the sprinkler and run through the spray for hours in our swimsuits, laughing and giggling with no regard for time. After all, there was no homework nor other responsibilities that required watching a clock.
I certainly don’t build tree forts anymore and my sprinkler running days are likely pretty numbered. But I still feel the same possibility during the long days in the middle of summer. That anything can happen. A little magic in the air.
Anything Might Happen Tonight
Personally, I think everybody feels it. The edges soften, the conversation lively but laid-back. There are so many backyard parties and outdoor bar-b-que’s during this slow season. And I’ve got exactly one of those on the calendar next week for 4th of July and I’ve been thinking about what I can bring that mirrors this slow, lingering feeling I have about these long summer days.
Then it hit me. I had even been to a friend’s house on Memorial Day and helped her prep the exact thing for a party of hers. Think a fruit and cheese board, with a patriotic spin!
Red-White-and-Blueberries
Part of what I wanted out of an item to take to a friend’s July 4th party was something that lets people nibble on their own time. Bites you can sneak in amidst conversations and food that portable and can be eaten with one hand – a key at any outdoor event!
The best part about this party platter is there’s so much variety in what you can use. Basically, think of anything red, white or blue and you’ve got the supplies!
Since you don’t need much blue, we stuck to just blackberries and blueberries.
For the color red we again used a lot of fruit. Raspberries, strawberries and watermelon. Other possibilities would be cherries, red grapes or pomegranate seeds. Perhaps even some cherry tomatoes and red peppers to get veggies in there too! Also, if you’re wanting a charcuterie board you could include some salami or prosciutto to get some meat on the board. (And if pronouncing that crazy French word, charcuterie, is throwing you for a loop, click here for pronunciation.) I know, you’re welcome.
For white, well, we took some liberty with the color “white” because not too much in the food world is pure white. However, it turned out looking fabulous with a couple of blocks of cubed “white” cheese, some red delicious apples, yogurt covered pretzels and a handful of marshmallows! Eek! We had been pretty healthy up to this point so we did throw in some snacks. But there are other possibilities – you could slice radishes, cut up a banana, use cauliflower or even some mushrooms!
She’s A Grand Old Flag (And Yummy Too)
There was much debate about how to lay all this out but in the end we used a cookie sheet so it had raised sides. Frankly, we would have preferred a large cutting board but she didn’t have anything large enough to contain everything comfortably so we went for something that ensured no patriotic debris on the ground.
We began with the blue in the upper left corner, and then chose a one of our reds to start out the bottom. Note, the top stripe and the bottom stripe are both red on the American flag. But, we ran out of space as we got to the top so we ended on white. You can call that our ‘artistic liberty.’
After that we just switched out red and white until we were out of supplies for the platter.
Can’t Spell Charcuterie Without ‘Cute’
I think it turned out adorably – and it was a hit at the party! One thing we hadn’t considered was how anyone would serve themselves the food. But we pretty immediately noticed the dilemma (when we started snacking pre-party.) So we set out a small jar of toothpicks and the problem was solved before anyone else showed up.
Another thing to we considered was putting ice on a larger cookie sheet and nesting the small one in it to provide some cooling for the fruit from below. In the end it didn’t get that warm so we didn’t bother but it’s an idea I’ll likely revisit for July 4th.
Hope all of you are enjoying your long, lingering days of summer. If you’re looking for other ideas you can review my post from before Memorial Day about patriotic party decorations.
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