Beer Nuggets

I have had an aversion to sand and flour for as long as I can remember. I love to bake, so I have always avoided recipes that call for rolling and kneading. If I had to touch the flour with my hands, it was a deal breaker. Drop cookies and batter breads were the lanes I stayed in.

This changed in 2020, after a trip to Michigan’s Upper Peninsula when I stepped into the sand and surprised myself by uttering, “oh, that feels nice”. I know, I was just as shocked as you. Ever since then, I’ve been playing around with recipes that were formerly taboo. Cinnamon rolls, pizza dough, breadsticks, and my latest favorite: calzones.

I made calzones for the family last week, but my pizza dough recipe was more than we needed, so I left it in the fridge to use later. A day later my sister texted me and my husband with a picture of a menu item that strongly resembled a treat she had made for us many years ago: beer nuggets. Now, this wasn’t her invention. This was something my husband had told her about, and she recreated it for us. His stepbrother went to college in Dekalb, Illinois, and this is where they were born (according to a quick internet search I spent no energy in verifying). All I remember is that he would talk about these beer nuggets as if they were the best thing since sliced bread. So when we received this text I started asking if there was a recipe, because as we all know I’m an expert with dough and can make these sorts of things now. Apparently, it’s just deep fried pizza dough. Which I had in my fridge!! Hot diggity dog, we’re having beer nuggets for dinner, folks. No beer required. I think they just call them that because I’m sure in a college town like Dekalb the nuggets were always consumed with beer.

So, lacking only one ingredient for this dish – a crap ton of vegetable oil – I sent the hubster to the store. I filled a pot half-full with the oil and started heating it up while I fashioned my dough into nuggets. Once my oil was up to 350, I started dropping the little guys into the oil and watched them cook. This was so much fun! I wasn’t sure how long to keep them in but I kept watch on the color (what I could see) and followed my gut instinct before pulling one out to check for doneness. The first one was a teensy bit underdone, but no worries, I’ll just leave the rest in a bit longer.

Easy peasy, within minutes I had a dozen beer nuggets hot and ready for consumption. I prepared a simple green salad because seriously, we can’t just eat pizza dough and call that a meal, can we? Warmed up some leftover pizza sauce from calzone night and announced, “Time for dinner!”

These beer nuggets were so easy to make and turned out so delicious, in the following days my brain went down some rabbit holes. What more can I do with this newfound super power? What else can I fry? I’ll be honest, I didn’t have to go far down the rabbit hole to arrive at my next planned adventure: fried donut holes. Stay tuned!!

My relationship with writing

I was listening to a podcast interview with an author awhile back. The author talked about her writing as a relationship, and that stuck with me. I feel similarly. I’ve always had a relationship to writing. A relationship *with* writing. Some days we are close, spending all our time together. Other days not so much. We haven’t been all that close the last few years. With all the running and trauma therapy, it sort of took a backseat. Sorry, Writing. I miss you!!

I am working to be more intentional in a couple areas of my life, and writing is at the top of the list. I am working on writing a book length memoir. I have talked about and considered it for years, but now I’m actually taking tiny baby steps every day, every week, to slowly move towards that goal. I have a small group of friends who have graciously agreed to receive regular updates. Sort of an accountability group, if you will. They are also great cheerleaders when I need the encouragement.

There have been lots of moments along this journey where I have needed encouragement. This is not an easy project I have taken on. First of all, the craft of writing is something I have zero training in. Second of all, I’m bumping into areas of yet unprocessed trauma as I am working to craft the story. So I’m having to go gently and that takes time. Third of all, I still have all the other areas of life I need to remember to give attention to!

I have a tendency to get a little obsessive with writing, and the side effect is that all other areas of life get shoved to the side. I’m working on that. I’m trying to stay intentional with fitness. Running and strength training, specifically. I talked to the staff at my gym today and have plans to sign up for weekly classes and meet with the personal trainer to go over my goals. Looking for more accountability. It’s a step.

So, full disclosure. I feel like my relationship with writing got a little dysfunctional, and this blog post is my step #1 to getting back to a normal, healthy (aka not obsessive) relationship with it. No more pouring over memoir methods, coaches, videos, books, podcasts, etc. I’m scaling WAY back on that, and am going to try to be intentional about blogging here again. Short blurbs, stories that pop into my head and beg to be put down in words. EVEN IF they aren’t well-written stories. I still want to tell them. That is what I feel like God has put on my heart and held there for the longest time. Months, years perhaps? He has given me a desire and I need to stop ignoring it. The nagging hasn’t stopped, so I might as well see what happens if I finally give in to it.

Oh! And so I don’t forget, I need to tell you about my recent trip to the Abbey with my sister. So if you don’t see that post come across in the next couple weeks, bug me will ya? I wrote half of it but need to finish it. Also, I’d love to tell you what I’ve been learning in the kitchen. I could talk all day about food but sometimes it’s harder to get it down in words. So there are lots of stories to come through here, if I do what I say I’m gonna do. Stay tuned. *Shalom, Mel*

This tastes like mercy

New Shoes and Push-ups

My tiny left foot.
My new shoes, newly laced for maximum comfort

Book Recap: Hope Fights Back

Book Recap – The Queen of Sugar Hill

Book Recap: Greenlights

Book Recap: The Let Them Theory

Memoir Progress

Yes, I’m still working on writing a memoir. I’ve been fuzzy on the subject of it for years, as I’ve picked it up and put it back down again – over and over and over. This time feels different, however, because I’m using a system designed by a memoir coach I have been following for awhile. I was in an online writing group awhile back and someone in the group told me about Wendy Dale, who offers free online tutorials for memoir writers. I’ve soaked up the info she offers in her YouTube videos, and have always loved her simplistic yet effective advice. Well, this year she published a book, The Memoir Engineering System, which easily spells it out for you with step by step instructions! Perfect for my type A, over-analytic writer’s heart. I’m loving it. It’s a basic how-to. So I’m following the steps and feeling like I’m actually making progress toward a finished product. The current step I’m working through has me reading through a bunch of old journals, which is kind of interesting. Not the most fun, but I think it’s what I have to do to come up with her “chronology of chapters” step. The every day events you forget about as time continues to pass. I’m only working on this project an hour a day, so it’s slow going, but at least it’s going. Forward motion.

Our son is graduating from high school Sunday so if I’m not a total emotional mess, I’ll be posting soon about that, and also some recaps/reviews of the books I’ve finished reading recently. Trying to keep a healthy balance around here. Mostly succeeding. Chow, folks. Have a beautiful day!

I made a pizza!

You guys, I’m so proud of myself. Tonight I made a pizza from scratch. I know that doesn’t sound like a huge deal but for me it kind of is because I’ve been intimidated by any recipe involving yeast and historically have avoided having to touch flour. Cuz flour has always given me the heebie jeebies. Until the spring of 2020, when I had a miraculous moment on the shore of Lake Superior when I stepped into the sand and immediately said, to my utter shock, “this feels nice!” Ever since, sand and flour and sugar no longer bother me.

But back to the pizza. Nothing special, I put ham and onion on half and extra cheese on the other. It could use work, more sauce next time for sure, but the FamSquad agreed it was good and they would eat it again. I was surprised at how easy and inexpensive it was to make and will be sure to add it to our meal rotation. Next to tacos, pizza is my favorite food, so I’m definitely excited that I can whip one up easily whenever I’m craving it!

Look at this, isn’t it pretty?!

My first 100% homemade pizza

Deaf and half-blind runner with multiple sclerosis