Let’s start this post with some pictures, shall we?
Last Thursday’s delicious morning meal at Lula Jane’s of blueberry baked oatmeal with the sun shining through. It’s the little things.
A new Panera favorite- quinoa and lentil bowl with a hard-boiled egg. Lunch last Friday!
Ran 7 miles this Sunday and the weather was perfect. Man it felt so good to be outside running again.
Date night this week was the new Fuego tortilla grill. Delicious but the tacos were massive….was not expecting that. Left with majorly full bellies! I had the Cabo Shrimp taco loaded with grilled shrimp and slaw, and El Presidente taco which had rotisserie chicken, bacon, fried avocado, cheese, tomatoes, and lots of other stuff. Holy moly!
So I’ve had a major shift in my life the past few weeks. Maybe it’s time to finally share on the blog.
After really over-doing it this past fall semester and experiencing some major crash-and-burn over Christmas break, my husband and I reevaluated everything that I’m doing and put it all on the table again. After lots of praying, asking God and wise counsel, talking to bosses, etc., we decided that it would be best for me to stop personal training at Baylor and to also stop being on staff at our church’s discipleship school. Both of these things were a little too intense for me while trying to majorly rest/recover. I just recently got a part time job at a local coffee shop/bakery/cafe in our town and am working a couple days a week as a waitress. This is my first week to work there and I’m loving it so far! I just needed something simple that I can put my hands to where I can feel like I am accomplishing something. I think a big part of the fall semester for me was doing so many things and being spread so thin that I was giving 60% to everything and 100% to nothing, making me feel like failure most of the time. I am thankful to be able to step back a bit and simplify/balance life more.
If there’s anything I’ve realized it’s that it’s hard to admit you need help. We live in such an environment/culture that says to do more and be better and always improve. This is great for achieving and reaching goals, but it’s not a healthy way to live your life. I’ve realized in my own breaking recently that we’re just human. What I can do in a season may not be what you can do, or vice versa. And that’s okay. The point is that we have to accept ourselves where we are before we can make any progress in moving forward. I’m learning to accept myself, limitations and weaknesses and imperfections and all.
Even in the midst of some major changes that don’t make sense and maybe disappointing some people along the way, I’ve smiled and laughed and felt more happy this last week than I have in 6+ months. I’m learning again to find simple joys, to love, and to live balanced. There’s freedom in simple acceptance of our own human-ness.
I’m finally reading Bittersweet by Shauna Niequist. I know…I’m like 4 years behind. But this little quote stood out to me:
Bittersweet is the idea that in all things there is both something broken and something beautiful, that there is a sliver of lightness on even the darkest of nights, a shadow of hope in every heartbreak, and that rejoicing is no less rich when it contains a splinter of sadness. This is what I’ve come to believe about change: it’s good, in the way that childbirth is good, and heartbreak is good, and failure is good. By that I mean that it’s incredibly painful, exponentially more so if you fight it, and also that it has the potential to open you up, to open life up, to deliver you right into the palm of God’s hand, which is where you wanted to be all along…
This is exactly what I’m experiencing in this little pocket of life right now. With change and all that comes with it, I feel the sweet but also the bitter, the hardship and heartbreak and discomfort beautifully coupled with the hope, vulnerability, grace, acceptance, and life-changing shaping of my heart and who I am. The balance of bitter and sweet. Some days I wake up with more grace to enjoy and some days I wake up with more grace to endure. Either way there’s a bigger picture of life coming from even the deadest of places. And for that reason I can celebrate!
First of all, I’m sorry about the picture of this fantastic recipe. I know the picture doesn’t properly portray it’s deliciousness, but the good thing is that this recipe is so delicious that when we served it for a bunch of people we had over at our house, the last thing I was thinking about was taking a picture. I just wanted to dive in! The caramelized onions are a perfect addition to slow-roasted brisket. This recipe is perfect to make for a big crowd. I can’t wait to make this again!! Enjoy!
Caramelized Onion Slow-Roasted Brisket
- A 4-5 lb piece of brisket
- 2 tbsp Adobo seasoning (or salt, pepper, and garlic powder mixture if you don’t have Adobo)
- 1 1/2 cups Worcestershire sauce
- 1/2 cup soy sauce or coconut aminos
- 1/4 cup red cooking wine
- 1/4 cup barbecue sauce of choice (can be homemade if that suits your fancy)
- 1 tbsp garlic powder
- salt & pepper
- 5-6 cloves garlic, chopped
- 1 tbsp olive oil or avocado oil
- 1 large onion (equivalent to about 2 cups onion), cut into half-moon slices
- The night before you want to serve the brisket, lay brisket down in a deep pan or dutch oven with the fat on top. Take your adobo seasoning or salt/pepper/garlic combo and rub it onto the meat, patting it into the meat.
- In a mixing bowl, add your worcestershire sauce, soy sauce, red cooking wine, barbecue sauce, garlic powder, and salt & pepper together, and whisk for about 30 seconds, or until everything is well incorporated.
- Cover the brisket in the dish with the chopped garlic, then pour the sauce mixture on top of the meat. Cover with tin foil and place in the fridge overnight.
- The next day, about 5 hours before you want to serve the brisket, heat your olive oil in a pan over medium heat. Add the onions to the pan and reduce the heat to about low-medium heat. Mix the onions continually for about 9 minutes, until the onions are just slightly caramelized.
- Preheat oven to 320 degrees. Remove your pan with the brisket from the fridge. Remove the foil and, using a large spoon, start scooping the sauce in the pan on top of the meat again until it is re-covered with sauce.
- Place onions on top/on the sides of the brisket. Again, using the large spoon, ladle the sauce over the onions and meat a few times until they have been covered with sauce.
- Cover the pan tightly with foil, place in the oven and cook for 4 hours. Remove from oven and let sit for about 20 minutes with the foil on the pan.
- Remove the foil and cut the fat off the top of the meat (this should be fairly easy– you may need to move the onions off the top of the fat for easier access). You can either serve the meat immediately or place in the fridge and serve later. Still delicious!