It’s Resolutions time people! Now, some of you out there (Chase) might be against New Year’s Resolutions because you believe that they are never achieved and are therefore a waste of time. I think that you just don’t know how to make the right kinds of resolutions. There are a couple of things to consider:
1) It needs to be something that is totally within your control (yeah, I would totally love to land a job as Ryan Gosling’s
sex slave assistant but damn if he won’t return my phone calls)
2) It needs to be something you kinda sorta actually want to do. See, if all you say is “I want to eat healthier” that is first of all really obvious and also gives the impression that you are going to have make some crazy changes to your diet, which can sound scary and induce ice cream cravings. But if you say, “I want to eat fruit at least once a day” then all you have to do is focus on the fact that you just need to eat some strawberries or maybe a mango, which is totally not scary at all. And what do you know, suddenly you’re eating healthier and you didn’t even see it coming.
Also – a lot of this is a mental game so it’s more important that you succeed at small goals than fail at large ones. If you want to start going to the gym, give yourself the goal of going at least 1-2 times a week. Then when you go 4 times, you’ll feel like a total badass, and being a badass can really up your motivation to keep it going. And when you have a crazy schedule and only make it once you won’t feel like a total failure. Cause failure is what makes me decide to stay on the couch and watch Sister Wives marathons instead of putting on my sneakers.
That all being said, here’s my list of goals for 2012:
1) Read at least 1 non-fiction book a month. This was also my resolution last year and I totally kept it. It gave me an awesome excuse to chill on the couch during the weekends, and I am way smarter now. Fo shizzle.
2) Cook with dried beans once a month. Sorry if this seems uber random, but cooking dried beans is just not my thing. Until I actually eat beans that did not come from a can, and then suddenly dried beans seem super awesome. This year I’m determined to make cooking them not-scary.
3) Go hiking every weekend, weather and travel schedule permitting. Basically, if I’m in LA and it’s not actively raining, I’m doing this. Runyon Canyon – we’re about to be BFFs.
4) Cook more varieties of breakfast foods. Cause I have made scrambled eggs and grits one too many times. And breakfast has so many delicious possibilities.
Take this smoked salmon stack as an example. When I first ate this in a restaurant it had poached eggs on top, which is probably prettier, but I am a huge fried egg fan and still haven’t gotten the guts to take on poached eggs. This would really work with any style of eggs you prefer, and this couldn’t be any simpler to assemble. Seriously, you just grate some potato, fry them in a pan, top with smoked salmon and then some eggs. Voila! See – my resolutions are off to a fabulous start!
What are your resolutions for the year?
Smoked Salmon Breakfast Stacks
1 medium russet potato, grated
2 tablespoons olive or canola oil
1 package smoked salmon
Creme fraiche optional)
Chopped chives (optional)
Using a clean dish cloth, wring all of the moisture out of the grated potato. It’s really important to get them as dry as you can, otherwise they’ll steam, not fry.
Heat the oil in a frying pan and then drop clumps of the grated potato in, flattening them into little cakes. (You could also use a biscuit cutter for this – just place it in the pan and fill the bottom with potato, then remove). Fry the potatoes brown, about 1-2 minutes, then flip and repeat on the other side. Remove from the pan and lay on paper towels to absorb the excess oil.
Lower the heat in the pan to medium-low. Cooks the eggs however you prefer (scrambled, fried, whatevs). Meanwhile, start the breakfast stacks by placing smoked salmon on top of the potato cakes. Top with the cooked eggs and then garnish with creme fraiche or chopped chives (optional). I didn’t have any creme fraiche on hand for these photos but I can assure you it’s quite tasty.