Liking Lately

Marketing Monday: Edit Yourself

Writing has always come naturally to me. Editing myself hasn't.

Growing up, I used a lot of big words. And a lot of small words. I used all the words, all the time. I got good grades, but it wasn't until my senior year of High School that I started to learn how to write. How to really write: it was the first time I got papers back that were swimming in a sea of red ink. My AP English teacher, Ms. Webster, was kind of my hero, and she's the one who taught me the power of saying more with fewer words. The power of the red pen!

She taught me to cross out every single unnecessary word in a sentence. She gave me a pen and had my physically cross out words on my physically printed out paper. I was 17: I thought they were all necessary - until I started looking at them with a critical eye, red pen in hand, Ms. Webster's voice in my head. This is how I learned the power of words, the power of saying more with less. She's still the one I think of when I edit my own work. She's the one who taught me about word economy, even if I didn't then know that that's what it was called. She's also the one that first taught me to edit my work in a different medium than I wrote it in, in order to help see it differently.

Editing can be tough. I don't know that I've ever felt a piece of mine was complete. Whether it's a blog post, work email, or thank you note, I will almost always find something to change, cut, or better if I come across it again. Even if I felt in the moment that the piece was as good as it gets, something usually surfaces later that I wish I'd done differently. But you know, that's the nature of writing: it's a miniature time capsule of who you are in the moment. As we grow, age, and continue learning, so will our writing change.

All of which is to say that when I came across the Talking Shrimp's (Laura Belgray's) Guide to Non-Sucky Copy (it's free!), I thought of Ms. Webster over and over again. I've learned a lot from it, and I go back to it often to digest and absorb something new. Words are powerful, but their power diminishes as their number grows. Belgray's comments on the passive voice and her examples of how to use fewer words for maximum impact are powerful. I learn something every day in my line of work, but the work of learning to edit myself will never be done. I'm always grateful for another perspective, and if you are too don't hesitate to download this free guide.

Image from pedagoo.com.

Image from pedagoo.com.

(I'm a bit sick of these Keep Calm signs myself, but this one made me chuckle. What is it about editing that feels so threatening?! Friends! Do not fear the red pen!)

Liking Lately: Trader Joe's Staples Edition

Despite having shopped there for, oh, a decade (what year is it?), I'm repeatedly surprised by Trader Joe's convenient and reasonably priced vegetables. I am particularly fond of their chopped and prepared veggies: anything that makes it easier for me to eat more plants with a smaller amount of effort is a-okay in my book.

Specifically, I've been buying a lot of the following lately:

Sliced cremini mushrooms. Sauté and throw on a pizza, add to a soup or sauce. Put them raw in a salad, if you're so inclined.

Photo from traderjoes.com.

Photo from traderjoes.com.

Shredded carrots. Chop roughly, or don't, and add to salads, soups, stir-fries, and anything else you can think of. I'm always meaning to quick pickle them and eat them with some Korean beef and rice.

Photo from exploringtraderjoes.blogspot.com.

Photo from exploringtraderjoes.blogspot.com.

Cruciferous Crunch. More or less the same base as my beloved Costco kale salad, but cheaper, and I don't have to brave the Costco parking lot for it. I typically eat this mixed with either salad greens or quinoa as a base for my lunches.

Photo from traderjoes.com.

Photo from traderjoes.com.

Broccoli florets. We eat a lot of steamed broccoli with meals, so hooray for saved prep time.

Photo from healthydivalife.com.

Photo from healthydivalife.com.

Broccoli slaw. Saute, throw in stir fry, chop and add to salad or quinoa dishes. I love this stuff, because broccoli stems.

Shredded cabbage mix. Again: Salads! Quinoa dishes! Chop it up and cook it with other greens. Saute with butter and throw it in with noodles, because I hear that's good.

I love shaved Brussels sprouts: I hate shaving Brussels sprouts. Sauté these bad boys with onion and bacon, or make one of my favorite salads (I use one whole bag for the recipe).

Photo from traderjoes.com.

Photo from traderjoes.com.

Riced Cauliflower. Again, I enjoy riced cauliflower: I do not enjoy ricing cauliflower. Find it in the refrigerated section, but when you get home feel free to throw it in the freezer until you need it.

Also good: English cucumbers, and cheap bananas. Their cheap basil (and delicious little balls of fresh mozzarella) make my Caprese Pasta a cinch. Recipe to come at some point: it's perfect for summer.

On the other side of the cold aisles, their crumbled feta is my favorite, and I always grab a few containers when in the store.

Photo from traderjoes.com.

Photo from traderjoes.com.

TJ's tri-color quinoa is a favorite for both quality and price point (though when Costco has their 4 pound bags for $10, they've got them beat), and I usually grab a bag. I have a big glass container that I keep my quinoa in, and when I get home I throw it in there. I eat a lot of quinoa for lunches, and buying it once in a while and adding it to the mix keeps my stash from hitting threat level orange. Now and then I let the glass jar go fully empty before adding a new container, to make sure it's all still fresh.

Photo from traderjoes.com.

Photo from traderjoes.com.

And finally, the Swiss chocolate bars by the checkout. Hoo boy. I try not to buy them too often because they quickly become a dangerous habit, but dang are they good. I am a fan of the milk, and my husband likes the dark. We each get our own bar and are thrilled not to share. Sometimes being an adult is a-okay.

Photo from amazon.com.

Photo from amazon.com.

Liking Lately: A New Dawn, A New Day, A New...Granola Recipe

Remember that Facebook food group I mentioned in a recent post? My friend Jess used it to share a recipe for granola that she'd recently tried, and as soon as I read it I knew I needed to try it, too. We used to make granola pretty regularly around here, but as is wont to happen, it somehow fell out of the rotation and we haven't made any in ages. *Rafiki voice* It was time.

I tried Jess's recipe with a few modifications, and it's a definite winner. Crispy, crunchy, chewy, not too sweet. I used both maple syrup and cinnamon, but it doesn't taste overmuch of either: it's just got a nice, pleasant Granola Flavor. Zach's been enjoying it in his yogurt, and I've been enjoying sneaking bites and baby fistfuls of it out of the ziploc bag and pretending the calories don't count. And, okay, it's also really good with almond milk, which I learned this morning when the day-after-you-go-back-to-rowing-again hangries set in. Granola: it's what's for Second Breakfast!

Much to my surprise, it stayed pretty crispy in the milk, though I did wolf it down with the speed of a raccoon who just saw a porch light come on while going through the garbage, so your mileage may vary.

The recipe is based on a Cook's Illustrated recipe for Almond Granola with Dried Fruit, to which there is no available link. The recipe below is with my modifications. Enjoy!

 

I spent a surprising amount of time trying to make this picture render properly. Pretend it worked.

I spent a surprising amount of time trying to make this picture render properly. Pretend it worked.

Granola So Good You Will Eat It With The Joy Of A Raccoon Swimming In A Trashcan, Not To Oversell It

⅓ cup maple syrup (the real stuff, you guys!)

⅓ cup packed (2 ⅓ ounces) light brown sugar

4 teaspoons vanilla extract

½ teaspoon salt

1 teaspoon of cinnamon

½ cup Light olive oil or coconut oil or avocado oil or vegetable oil or other oil of your choice

3 Tablespoons of water

***

5 cups old-fashioned rolled oats (Not quick cooking oats!)

2 cups (10 ounces) raw nuts (Your choice! See below.)

½ cup unsweetened coconut flakes, chopped (or the small already shredded ones, but I wanted to use up some bigger ones I had on hand.)

½ cup shelled hemp seeds (Optional. Throw in flax or anything else here, if you'd like.)

2 cups dried fruit, chopped (Your choice! See below.)

For the fruit and nuts I used pecans and cranberries, because that's what I had and what I like, but the possibilities are endless: dried cranberries, raisins, apricots, cherries, or a mix. Pecans, walnuts, pistachios, almonds, sunflower seeds, pepitas, you name it. One of the nice things about this recipe is how flexible it is. I added a bunch of stuff and it came out great. Be warned, though, that if you add more dry ingredients you might need to up the wet ingredients a bit too. Otherwise it might not clump properly, though it will still taste delicious.

CI says: "Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) "

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

2. Whisk maple syrup, brown sugar, vanilla, water, and salt in large bowl. Whisk in oil. Fold in oats and nuts until thoroughly coated.

3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)