Thursday, August 11, 2011

Can Do

Courage doesn't always roar.
Sometimes courage is the quiet voice
at the end of the day saying,
"I will try again tomorrow."
Mary Anne Radmacher

You must do the things you think
you cannot do.
Eleanor Roosevelt

I could not help but think about this Rosie Riveter icon poster from World War II days when having a recent conversation with this young woman. She is a single parent raising two young children with full time job and pursuing an advanced degree. She even finds time in her schedule to train for an upcoming Triathlon. So I was not the least surprised when I heard she made a cross country driving trip to a a family event with her children and another young mom and her three children.
This can do attitude was embraced by the women who during the war days went to work while the men were off at war. Many of these women worked in manufacturing plants that produced ammunition and war supplies.
The term Rosie The Riveter was first used in 1942 in a song of the same name. It became a national hit. The song portrays "Rosie" as a tireless assembly line worker, doing her part to help the American war effort.
American singer Pink does a homage of Rosie in her 2010 Raise Your Glass video for her greatest hits album.
Check out this new book My Year With Eleanor by Noelle Hancock. It is a memoir based on the author's year long experiences trying to follow Eleanor Roosevelt quote, "Do one thing every day that scares you."
So whenever life presents you with time crunches/challenges try adopting the Can Do attitude!
Maybe even find time to try a new recipe.
Spring Brunch Bake
adapted from Pillsbury Breakfast and Brunch Made Easy
  • 2 Tb. butter
  • 1 medium leek, rinsed, quartered and sliced about 2 cups
  • 8 oz. fresh asparagus spears into into 1 inch pieces
  • 5 cups southern-style diced hash browns from a 32 oz. bag
  • 1 small jar (7 oz.) drained roasted red pepper
  • mushrooms 1 cup
  • 1/2 cup onions
  • 1 tsp. salt
  • 1 tsp. dill weed
  • 8 eggs
  • 2 cups half and half
  • 1 cup shredded Parmesan cheese
  • 1 cup Monterrey Jack cheese grated
  • 1 TB. parsley flakes
  • Grease a 13 x 9 pan
  • Mix two cheeses
  • Melt butter in fry pan and cook leek, onions, mushrooms and asparagus about 5 minutes
  • Add potatoes, roasted peppers, salt, spices
  • Spoon into baking dish
  • In a blender add half and half, eggs and 1 tsp. dry mustard and 1 cup of the cheese mixture
  • Pour over vegetables, add remaining cheeses on top
  • Cover and refrigerate overnight
  • Bake covered 45 minutes 350, uncover and bake 20 minutes or until set
  • Let stand 10 minutes before cutting

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