Live An Inspired Life

I laughed. I cried. I pondered.

I smiled. I made new friends.

I found inspiration. I remembered why I love to write.

I learned to dream, all over again.

Yesterday, I returned home from Blissdom, my first blogging conference.

It's good to be home, it really is, but I can't stop thinking about this conference and how I feel like it changed my life. I can say without a doubt I've never been to an event of this caliber. And I'm not just talking about the big pile of swag I brought home, the amazing people I met, companies I spoke with, all the yummy food or the awesome concert performances from joe-bro Joe Jonas, Chris Mann (from The Voice) and Rascal Flatts.

I'm talking about a deeper emotional impact that I can't say I've ever experienced at a conference, before.

I feel like I'm a critical point right now where things have to make a change. I still haven't figured out exactly what that means, but I do know I am going to try to quit comparing myself to others, worrying about money or what people think of me. I'm going to stop limiting my dreams and start living them. I'm going to be more grateful for this God-given life, learn to be more giving and appreciative of those who need it most. I'm going to start being honest with my words and true to my convictions. I'm not going to go out and change the world, but things are definitely headed in a new direction.

One of the Blissdom speakers -Jeff Goins, a well-known writer said, "If you want to write inspired work, live an inspired life."

He's right.

He asked me to "Embrace failure. Fear of failure is always worse than fear itself."

So true.

He said, "When you pursue your passion instead of results, the world makes room for you."

He's right.

"Finding your passion isn't an act of discovery, but an act of recovery ..." according to our keynote Jon Acuff, a comedian, blogger and author. 

So true.

As I sit here, I feel as if some sort of paralysis within me is being slowly lifted, and I'm undergoing a healing and freeing process. I am free to write and be who I want to be without fear of judgement, failure or comparison to others' success. I no longer feel chained to the waiting game of approval and validation.

Jon reminded me not to "compare my beginning to someone else's middle."

He challenged me to dream. What are your dreams?

"Are you a how person or a wow person."

I most definitely want to be a wow person. How about you?

And four words Jon left me with to not only be a better parent to RayRay and wife to Big D, but a better me ... "Hang. Up. And. Arrive."

I can't wait for this journey to continue to unfold, recovering my true passions, not just dreaming of, but living an inspired life and lastly, being the kind of mom that my kid(s) can be very proud of someday.

How do you want to live an inspired life?

Texas Sheet Cake

I'm a bake-from-the-box kinda gal, so when I make a cake from scratch it's kind of a big deal, well for me at least. I have to admit I've had a monster-size craving for chocolate lately too. So along with a growing concern for the snugness for which my jeans are fitting, I thought I'd try a lighter version of a potluck classic - Texas Sheet Cake from Cooking Light. And it turned out great - very yummy - hard to believe it's the "light" version!

Ingredients
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
1 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans

Directions
Preheat oven to 375 degrees. Coat a 13x9-inch pan with cooking spray, dust with 2 teaspoons flour. Set aside.

Combine 2 cups flour and next 4 ingredients - through salt in bowl - stirring well with a whisk.

Combine 3/4 cup water, 1/2 cup butter, 1/4 cup cocoa in  small saucepan - bring to a boil - stirring frequently.

Add to flour mixture. Beat at medium speed with mixer until blended. Add buttermilk, 1 teaspoon vanilla and eggs; beat well.

Pour batter into prepared pan. Bake at 375 for 22 minutes or so. Place on wire rack to cool.

Combine 6 tablespoons butter, fat-free milk and remaining 1/4 cup cocoa in a saucepan; bring to a boil - stir occasionally.

Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.

Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Raw Milk v. Pasteurized Milk: What's Best for Your Family?

As mothers we want nothing but the best for our children.

With food labels claiming "all-natural," "organic," "antibiotic-free," "hormone-free," "no preservatives," "farm fresh," "no high fructose corn syrup," among many others, sometimes it's hard to make sense of it all.

What really is the best?


What is the safest and most wholesome product for my child?

I'm in agriculture and sometimes I get caught up in the labels. When it comes down to it, I look at the ingredient listing and tend to pick foods with the least amount of added ingredients, especially ones I can't pronounce.

But this post isn't just about labels, it's about a product in general and one quickly gaining momentum with moms across the nation. Raw milk.

Believe it or not, I actually grew up on raw milk, meaning it was not pasteurized. Since my family milked cows, it made sense at the time. It was convenient, fresh and wholesome.  It was also extremely rich and creamy because it was Jersey milk, which has the highest amount of butterfat and protein than any other dairy breed. (Jersey milk is predominantly used to make cheese, butter, yogurt and ice cream. Generally, Holstein (the black and white spotted cows) milk is used for fluid milk since it has the lowest amount of butterfat.)

If I had the choice today would I give my daughter raw milk?


My answer to that question is no and here's why ... 

Because raw milk is not pasteurized (or even inspected in many cases), it can harbor dangerous microorganisms, posing a serious health risk to consumers. And studies have shown that young children and the elderly are most susceptible to dangerous bacteria in unpasteurized milk such as Salmonella, E. coli and Listeria, which are responsible for causing numerous food-borne illnesses.

According to the Centers for Disease Control and Prevention, more than 800 people in the U.S. have gotten sick from drinking raw milk or eating cheese made from raw milk since 1998.

Proponents of raw milk contend that it's safer, healthier and a more "natural" product than pasteurized milk. There's one of those marketing claims again. They believe raw milk has the ability to relieve asthma, autism and allergies, though many of these claims remain anecdotal with little scientific evidence proving its healing powers.

Many would agree that raw milk fans are passionate and that the issue has become one of the industry’s most heated food debates. Some raw milk supporters have even held protests on Capitol Hill to fight the Food and Drug Administration for farms vieing to legalize the sale of raw milk to consumers, directly. Currently, on-farm sales of raw milk is only legal in 15 states, with another 10 states that allow the general retail sale of raw milk.

“The intensity with which raw milk supporters believe in this product is almost unheard of, certainly for a food,” said Sarah Klein, an attorney for the Center for Science in the Public Interest. “It’s like snake oil.”

Listen, I don't have anything against dairy farm families drinking raw milk within the family. I mean I grew up on the stuff and yes, I lived. But when you begin to sell that milk outside of your farm to the public, you are putting the dairy industry at risk and the American public. 

“Milk is perceived to be safe, because it is,” said Doug Leman, executive director of the Indiana Professional Dairy Producers. “But it’s only safe because of the process of pasteurization and the inspection of licensed Grade A farms. Milk is one of the most intensely inspected food products on our shelf, when you begin to limit that component it poses a great risk to consumers and the dairy industry.”

For me, it's peace of mind. 

The licensing and rigid inspection process of Grade A dairy farms like Kelsay Farms and Shipley Farms, milk truckers and processing facilities like Dean Foods is reassuring.

The pasteurization and homogenization process ensuring that the product you serve to your family is 100 percent free of any possible harmful bacteria is comforting.

Look, I certainly don't agree with all the heavy regulations (and there's a lot) of farms, but when it comes to milk, it really is for good reason.

For our safety, for our health and to ensure our family can enjoy one of the world's most natural foods free of any harmful bacteria or health danger, we will choose pasteurized milk every time.

Wordless Wednesday: Lunchtime Silliness

I think she has more food on her face and in her hair then in her belly. Silly giggle-butt baby!

P.S. I can't wait to show this pic along with naked bath time pics to RayRay's boyfriends when that time comes many, MANY years down the road. (Que evil, plotting mom laughter ... muahaha!!!)

Hunk of Meat Monday: Momma's Sausage & Gravy with Biscuits

Some of you might laugh when you see this recipe.

Mostly because it's so ridiculously simple that you've probably be cooking it with your eyes closed for the past couple decades. And that's where I need your help ...

See ... I didn't really have anyone to show me how to cook growing up, my mom wasn't into it and luckily I had roommates that loved to cook in college so I stuck to the basics of spaghetti, grilled cheese and Hamburger Helper for quite a while. That is until I got married six and a half years ago, I decided I better expand my recipe catalog or we would probably starve.

So ever since then I've been learning as I go, occasionally hitting a home-run and sometimes we toss whatever madness I tried to cook up and bake a frozen pizza in complete and utter defeat (which by the way there are some great frozen pizzas out there these days like Freschetta Brick Oven pizzas ... yummo!). But this blog (and many of yours) have really helped me, motivated me and inspired me to take risks in my kitchen like never before.

And I've made a goal recently to cook a real breakfast at least once a week usually either Saturday or Sunday (ie not a granola bar or bowl of cereal) morning. Call it a New Year's resolution if you will.

Scrambled eggs, cinnamon rolls, bacon, sausage links, fruit salad, waffles are few examples (I know pretty basic) ... and this week sausage gravy and biscuits. Believe it or not, I've actually never cooked sausage gravy - though I've eaten my fair share.

The recipe is so simple why did it take me so long this I do not know.

It's almost too simple ... I want to know how I can beef it up so to speak. Maybe some diced chiles, butter, or even cheese? Or perhaps you are into making homemade biscuits - got a recipe you could share? How have you experimented with the standard ole' sausage and gravy recipe?

Please post comments below and let me know!


Momma's Sausage & Gravy with Biscuits

Ingredients
One pound of sausage
2 cups of milk
1/4 cup of flour or however much is needed to thicken the gravy
Buttermilk biscuits

Directions
Brown sausage. Add flour and milk as needed to make gravy.

What's in a Name?!

Why are you the Hoosier Farm Babe?




Why is your hubby called Big D?




And RayRay ... whaa ...?


These are just a few of the questions I prob should've answered on my blog like a bazillion posts ago, but better late then never, right? So let's get to it, shall we?.


Why are you the Hoosier Farm Babe?
When I was in the early stages of developing my blog - I went through a creatives process to come up with the name - Hoosier Farm Babe Tell Tails. Since I am a Mary Kay Beauty consultant and lifelong farm gal with a love (not always the budget tho) for shopping and frilly girly fashion and beauty trends - I came up with Hoosier Farm Babe. Although, I don't consider myself a babe, I try my darnedest to put the fab in farming even with all the pig poo and tractor smoke.

But what's it really mean to be a "farm babe?"  Well ... I can have manure on my boots (and let's face it my pant legs too!), a baby on my hip and sweat under the brow of my Pioneer ball cap at 10 a.m. in farm work mode and then get all fab'ed up for an evening out on the town when people usually tell me ... "you don't look like a farmer!" Whoever said that farm gals can't look just as fabulous as ladies off of Fifth Avenue, anyways?!  It possibly all began in college when I was part of a trio of fabulous dairy farm gals called the Boiler Babes. You may know Liz @ Two Maids a Milking, she was part of this elite group of farm gals! Boiler Babes ... yea it just might've been painted on a basement wall in our college house. Yes, there are stories & photos ... and no, I won't be sharing said stories on this blog!


Why is your hubby called Big D?
Big D is short for my hubby's name - Dallas. It was his nickname in college most likely in reference to Big D - the capital city of Texas. I've always liked the nickname so much so that I wanted to name our farm  Big D Farms, LLC., but the man wanted something more professional. He was probably right ... it doesn't happen very often ... I guess I'll give him that one!

And RayRay ... whaa ...?
Raye is baby girl's middle name. So early on, my momma nicknamed her RayRay and it kinda stuck! And who doesn't love Sweet Baby Ray's BBQ sauce, I know I do, but not as much as I love my very own Sweet Baby RayRay!

So there you have it! 


Happy Friday everyone! Have a safe and fabulous weekend!

Wordless Wednesday: Maui o-wowi from the Air

It's been a bit less than a month since we were vacaying in the beautiful islands of Oahu and Maui. As temps continue to drop here in the Midwest, I can look back at these photos and remember the warmth of the sun, the taste of salt water, whale sightings, Hawaiian cuisine and of course the umbrella drinks! In true Wordless Wednesday fashion, these photos will wrap up my Hawaiian recap.

For our final evening in Maui, we enjoyed a traditional Polynesian luau - the Feast at Lele - with an exquisite five course dinner featuring entrees from Hawaii, New Zealand, Samoa and Tahiti. 

Gorgeous Maui sunset 

Gotta love the mai-tais!

 

Congrats Honeymooners! Little do they know we've been married 6 years!

My brother is a helicopter pilot in the U.S. Navy so I'd always hoped my first helicopter ride would be with my big bro. But when the opportunity arose to take a heli ride in Maui - I just couldn't resist. My single most favorite activity on our Hawaiian vacay was no doubt the heli ride. Wowers!! It was in one word ... AMAZING!! As you scroll through the photos below, you'll see 3,000 foot cliffs, waterfalls, and the treelines as we fly over thousand-foot ridges and valleys of Molokai and also the famous Kalaupapa leprosy colony. 

Ridgeline

Coral reef

Coral reef

Aloha (goodbye) Hawaii from Big D! 

Aloha from the Hoosier Farm Babe!