Pantry Confessions

Tis the Season and What Not

“Not only do you become what you think about, but the world also becomes what you think about. Those who think that the world is a dark place are blind to the light that might illuminate their lives. Those who see the light of the world view the dark spots as merely potential light.”
-Wayne W. Dyer

Well, I know this sounds like a lot, but just think about it for a minute.
I think about food.
Like all the time.
I wake up in the middle of the night thinking about some wild recipe or some way I can make whatever it is I am creating the following day, even better in some way, if that’s possible.
If you read the quote, and take it literally, then that means that the world becomes all of the things that I think about. Even food?
Yeah, I guess.
What do we think about that concept?
It is truly a lot to take in.
It’s a lot on my plate, so to speak.
I try very hard in day and day out to be an illuminating factor in the day to day monotony that is our daily life, most days, anyway.
I try very hard to make sure that the things I create for my customers and clients is exactly what they want and that it is the very best it can be.
And it’s hard, friends.
It’s hard.
Because my clients and customers, are not just that.
They are not just people.
They become friends.
They become admirers.
Hell, some of them even become family, at some point.
Here’s a prime example.
I delivered 12 jars of my cranberry salsa to some customers in Corsicana. And while, I was exhausted from having gotten to work very early that morning, I wanted to make sure said customers had their cranberry salsa for their Thanksgiving meal the following day.
While I was delivering, I received a message from this client that her husband had just recently had surgery the day before and that he wasn’t feeling well and that she would be unable to meet me as we had originally planned.
I told her that was perfectly fine and we tried to find another option for procurement.
We came to an agreement and while it meant that I had to add a few minutes to my schedule to make sure she got her order, that’s what I did.
It’s the job, right?
Your professional, as well as, personal reputation depends on it.
It’s what makes you known as reliable and dependable.
So, when I told this customer that I had dropped off her order at her daughter’s home, which I have done countless times right in her refrigerator situated comfortably on the back porch, she told me loved me and appreciated me.
I returned the sentiment of course, because she is not just a customer. She is a friend. And her daughter has been my friend for years. And we are family.
And while I know that my cranberry salsa wasn’t going to make or break their Thanksgiving feast, it was important that I be a light for them, so to speak.
In my line of work, I try very hard to make sure that I am a bright spot in my clients and customers’ days, as they are for me.
Have I fallen short some days?
Have I made poor decisions that have affected by business.
Sure, I have.
Have I tried to make amends with those customers and clients?
Of course, I have.
You have to or you lose.
You lose your self-integrity.
You lose business.
You lose friends and family.
So, I guess where all of this is coming from is this.
‘Tis the season.
The season of giving.
The season of loving.
The season of remembering what the actual meaning of Christmas is.
It’s not hard to do.
I guess what I am trying to say, is that the “season” should be ALL the time.
We should be of giving mind and spirit all of the time.
Not just once or twice a year.
Kind of like, I feel like we should be thankful and grateful ALL year long. Not just at Thanksgiving.
Every single day.
Do you feel me?
Are you picking up what I am putting down?
Yeah, I’m all in my feels, for sure right now.
Almost teared up a bit.
And I know, y’all probably like what is going on with this girl right now?
And that’s ok. You are entitled to question my sanity at given point.
So, here is a little something for you to add to your culinary arsenal for the holidays, just because I am feeling a little benevolent. You will definitely want to make sure that these beauties grace your Christmas table.

Pimento Cheese Deviled Eggs
12 large eggs
½ cup of Duke’s Mayonnaise
1 ½ tablespoons of lemon juice
1 teaspoon of hot sauce
½ teaspoon of salt
½ teaspoon of black pepper
½ cup of diced roasted red peppers
½ ounce of shredded sharp cheddar
½ ounce of shredded pepper jack cheese
4 strips of bacon, crisped in the oven to perfection, drained and crumbled
1 green onion, finely chopped, plus more for garnish

Place eggs in a large pan, adding enough cold water to cover by 2 inches and bring to a boil. Once the water is boiling, remove the pan from the heat, cover, and let stand for 11 minutes.
Drain the eggs. And now here comes the tricky part.
Tap the top and the bottom of the egg, and run the egg under cold water while you ever so GENTLY peel them.
Hopefully, this won’t be an issue for you.
Discard the shells, of course.
Halve the eggs lengthwise and transfer the yolks to a bowl. Add the mayonnaise, lemon juice, hot sauce, salt and pepper and mash with a fork to combine. Add the diced roasted red pepper, shredded cheddar and pepper jack cheese, as well as the crispy bacon and the diced green onion. Mix well and pipe into the halved egg whites. Garnish with the additional green onions.

Let me know what you think about this one for sure!
It definitely will be requested to remain in the holiday rotation for years to come. It’s also a pretty festive little appetizer, with its red peppers and green onions.
So, even though this offering started out a little on the philosophical side, we ended on a pretty good note, I thought, didn’t you?
I hope this finds you and your family happy and healthy and rolling in to the holidays with joy in your heart!
And as always, I wish you peace, love and all the amazing and delicious food you can get your hands on this holiday season!
Love always,
Sweet M

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