Be Awesome: Follow Your Bliss

3843e5d2f6ff8b16a2e8dd40c8c7e66d

When you’re struggling for every dollar, you often have to make tough choices. Sacrifices have to be made so that living can happen. And maybe you end up doing something you don’t really care about because you want to stay in your apartment and cook a decent meal once in a while. There’s nothing wrong with that. But what about your soul?

There are also moments in your life where you have to take risks. I’m not saying you should quit your job right now and become a juggler. That’s insane. But you definitely should spend evenings juggling if that’s what you’re into. Whatever that thing is that you don’t get to do because you’re too busy trying to scrape by, you need to do it.

Joseph Campbell says to follow your bliss. Find the thing that makes you feel more alive and do it. As often as you can. If you are one of those people who gets paid to follow your bliss, consider yourself amongst the most fortunate of humans. Most of us are not so fortunate. But trust me when I say, no matter how tired you feel at the end of the day, nothing can bring you back to life quite like following your bliss. I did it yesterday, and it was terrifying and beautiful.

I auditioned for one of my very favorite musicals, Cabaret. I’ve wanted to be in this show since I was 18. You see, dancing is my own true bliss. I’ve been doing it practically since birth. When life abruptly shoved me off my path to the stage, it took a lot of years before I found the confidence to ignore my fears and insecurities and audition for a show again. But once I was cast, I felt like I was home again.

I still spent a lot of time trying to talk myself out of this audition. I mean, I’m getting way too old for this. When it came time to dance, I was easily the oldest person by 10 years. But then I’d hear Joe whispering in my ear, “Follow your bliss,” and I knew I was exactly where I was meant to be.

I’m not sure if I’ll get cast in this show, particularly because of a conflict which will be a great opportunity for my blog, another passion. I will be sorely disappointed, but at least I’ll never have to wonder. I took the risk. The rest is out of my hands. 

Maybe community theatre isn’t Broadway. I don’t care anymore. I’m doing the thing I love, and the size and scale have become irrelevant. People think it’s crazy when you show up at the office and tell them about dancing with a giant pretzel on your head, or you try to explain why you have to go to work today with finger waves in your hair. But I’m living my own life, not theirs. It makes me wildly happy.

ad918f2b46475f676febe0a18c26c4ab

Please, please, please, don’t give up on the thing that makes you wildly happy. Sometimes the path to it can be so shrouded, you hardly know it exists, but you just have to find it.You simply must. As much as we all need money to survive, it might not actually make the world go around. Find a way to squeeze some bliss into your reality. You will smile more, and fall in love with life every time. It can be frightening, but the risk, once taken, is well worth the reward.

Go be awesome. Take back your power. Follow your bliss and love life.

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

This no-bake chocolate peanut butter pie will make you unreasonably happy. It’s seriously good. Seriously.

It’s my baby’s birthday today. She’s 13. Holy crap! 13!!! What?

How did this even happen? How is it that time marched ahead so quickly? How, in one breath, did she go from the kid who would wipe her face on my skirt to the young lady who loves softball, Harry Potter, and starting novels? She is now a person who thinks boys are cute, but kissing is still gross. She’s more into clothes than toys. Lucky for me, though, she still thinks her mom is awesome.

  Em at the beach

I could not have birthed a more amazing and unusual child. I could spend a million words bragging about her. We may get there eventually. The temptation is difficult to resist. Dudes, she is the coolest! 

Sadly, we didn’t get to spend her birthday with her this year. But that didn’t stop us from celebrating with desserts while she was here. Let’s not talk about how her pretend birthday cake became a birthday trifle. Plan B was still pretty amazing. I actually made this peanut butter pie for someone else’s birthday, but I know if my teenage baby was here, she would be asking for a piece every two hours.

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

This recipe comes from the brilliant Jennifer Perillo. If you are a regular food blog reader, you know the heartbreaking and simultaneously inspiring story behind this pie. It is most definitely a recipe filled with love.

A buttery chocolate cookie crust, a layer of pure chocolate, and a fluffy, dreamy, rich, and ridiculous peanut butter mousse all come together in a heavenly little triangle that will make anyone who eats it think that you are a freakin’ genius. And, guess what? If you make this pie, you are. Freakin’ genius! You’d have to be mad not to love this pie. 

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

Birthday, unbirthday, teenager, or old mom, there’s got to be a reason to make chocolate peanut butter pie. You’re a clever human. You’ll think of something. Do it!

No-Bake Chocolate Peanut Butter Pie
Serves 10
This no-bake chocolate peanut butter pie features rich and creamy dreamy peanut butter mousse on a chocolaty crust
Write a review
Print
Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 8 ounces chocolate cookies or chocolate graham crackers
  2. 4 tablespoons butter, melted
  3. 4 ounces semi-sweet chocolate chips
  4. 1 cup heavy cream
  5. 8 ounces cream cheese, room temp
  6. 1 cup creamy peanut butter (this is the time to use the kid stuff)
  7. 1 cup powdered sugar
  8. 1 14 ounce can sweetened condensed milk
  9. 1 teaspoon vanilla extract
Instructions
  1. Put your cookies or graham crackers into the food processor and blitz them to bits. Or put them in a zip top bag and smash them to smithereens.
  2. Pour the melted butter into the processor and pulse until combined, or stir them together in a bowl.
  3. Press the crumb mixture into the bottom and a bit up the sides of a 9-inch springform pan. I used the empty butter wrapper I had, but wax paper also works well to keep the crumbs from sticking to your hands.
  4. Pop the crust in the fridge for about 30 minutes. Put your feet up and watch an episode of your favorite sitcom.
  5. Melt your chocolate chips in the microwave, stirring after every 30 seconds.
  6. Pour the melted chocolate over the crust and spread it around with an offset spatula or the back of a spoon. Return crust to the fridge while you get on with the mousse.
  7. Whip the heavy cream with your mixer on high until stiff peaks form. Transfer whipped cream to a bowl and stash it in the fridge. No need to clean your mixer bowl. Nigella wouldn't bother, and neither should you. If you're using a stand mixer, just switch over from the whisk to the beater.
  8. Combine cream cheese and peanut butter in your mixer, and beat on medium speed for a couple of minutes to help lighten the mixture. Turn the speed down and mix in the powdered sugar, followed by the condensed milk and vanilla. Make sure everything is well combined. Scrape down your beater and hand it off to the lucky person in the house that gets to lick it.
  9. With a rubber spatula, add about a third of the whipped cream to the peanut butter mixture and fold/stir it in to lighten the base.
  10. Add the remaining whipped cream and gently fold it into the peanut butter mixture until incorporated. You want everything to be as light and smooth as possible.
  11. Pour the mousse into your chilled crust.
  12. If you want to add a chocolate design to the top, simply melt a bit more chocolate, an ounce should be plenty. Scoop the melted chocolate into a small zip top bag and snip off a tiny corner of the bag. Squeeze the melted chocolate into concentric circles or spirals on the top of your pie. Don't worry about making it perfect.
  13. For the web effect, I used a sharp knife and drug it lightly from the center out to the edge, a few inches apart, all the way around. In between those lines, I went back and drew another line in the opposite direction.
  14. Put the whole pie back in the fridge and allow to chill for several hours, preferably overnight.
Adapted from Jennifer Perillo
Adapted from Jennifer Perillo
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Spinach and Ricotta Baked Pasta from Awesome on 20

Spinach and Ricotta Baked Pasta

Spinach and Ricotta Baked Pasta from Awesome on 20

This cheesy spinach and ricotta baked pasta saved the day.

You see, I had a dilemma. I don’t really care for leftovers most of the time. I get bored easily. It’s a thing. But I also can’t afford to waste food. If there’s a bowl of spinach and ricotta mixture left over from calzone grilled cheese sitting in my refrigerator, I can’t just let it go to waste. That bowl is probably worth two bucks. It hurts my heart to waste.

Spinach and Ricotta Baked Pasta from Awesome on 20

 

Luckily, there was also some macaroni and a half empty jar of pasta sauce kickin’ around my kitchen. And since Emily went home, and it’s now just the two of us again, I had just enough ingredients lying around to make something completely new without leaving the house or spending another dime. Super score!

What’s better than gooey cheesy pasta with hidden spinach and tomato sauce for added flavor, texture, and a slight decrease in guilt. Of course, putting a slice of provolone over the whole thing can only make this situation a whole lot brighter. A perfect, individual one pot dinner that takes about five minutes of actual effort and helps you clean out your fridge and pantry. There are so many ways this recipe is winning. 

Spinach and Ricotta Baked Pasta from Awesome on 20

Oh, and it’s vegetarian, so you can share it with your veggie friends. Yay! I love my veggie friends. And I love pasta and cheese. And I really love saving money. Eating, though, eating is definitely the best part.

Spinach Ricotta Baked Pasta
Serves 2
Individual baked pasta with spinach, ricotta, tomato sauce, and topped with melted provolone. A great way to use up leftovers in a whole new way.
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 4-6 ounces small pasta, I used macaroni
  2. 1/2 cup spinach and ricotta mixture
  3. 1/2 cup tomato sauce
  4. 2 slices provolone
Instructions
  1. Preheat oven to 400.
  2. In a medium pot, boil pasta until al dente. I always cook mine one minute less than the box suggests. Drain pasta.
  3. In a small mixing bowl, stir together spinach and ricotta mixture, tomato sauce, and cooked pasta.
  4. Spoon into ramekins and top with a slice of provolone.
  5. Place ramekins on a cookie sheet to make transport easier and to catch possible drips.
  6. Bake for 15 minutes to heat through and brown the cheese.
  7. Let cool for 10 minutes and dig in. Pat yourself on the back for not being wasteful and for making a delicious dinner.
Notes
  1. Amounts are approximate. We're using up leftovers here, so get creative and use up whatever you have.
http://awesomeon20.com/
Check us out at Chef in Training's link party
Check us out at Chef in Training’s link party
Related Posts Plugin for WordPress, Blogger...