Lent, Butter, and the Business of Becoming Better

 Now, I was raised Catholic—like fish-on-Fridays, ashes-on-Wednesdays, and guilt-for-dessert kind of Catholic. But these days, I don’t claim religion so much as I claim reverence. Not for pews or pulpits necessarily, but for something more mysterious. Something you can’t quite explain, but you know it when it stirs in your bones.

Call it soul. Call it the voice inside. Call it the Holy Ghost or just good ol’ fashioned gut instinct. But I believe in it.

Because deep down, we do know right from wrong.
Even if the world’s gotten noisy with Happiness Hijackers trying to sell us peace like it's a product—marketed in soft pastels and subscription boxes.

But real happiness?
Well, it’s tricky.

Sure, I love sunshine on my skin, music in the kitchen, and folks who laugh easy and love hard. Give me color, warmth, and people who show up when things get messy—that makes me happy.

But deep happiness—the kind that stays even when the lights go out and the room gets quiet—that comes from purpose.
From doing the thing you were made to do, even if the only witness is your dog and the dishes.

Lent, at its heart, is a time to pause.
To reflect.
To repent, if that’s your rhythm.

Me? I’ve already got a highlight reel of regrets and a tendency to self-scold. So for these next 46 days, I’m trading in shame for shape-shifting—the good kind. The kind where you turn inward, clean house, and make room for more light.

And no, I won’t be taking the Sundays off. I know myself. One skipped day leads to one excuse leads to, “Well, maybe next year.” My willpower melts faster than butter in a cast iron skillet, so I need rhythm and resolve, not loopholes.

I’ve always loved a fresh start. A new year. A clean calendar page. A Monday morning with a sharpened pencil.

So that’s what this is.
Forty-six days to show up for my life with more heart, more intention, more discipline, and a whole lotta grace.

Because every faith, every practice, every good book or wise granny I’ve ever met, seems to circle the same truth:

Be the best version of yourself.

And that’s something we can all believe in.

Original Betty Crocker Crinkle Recipe

 Original Crinkle Cookie Recipe 

1/2cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs 

2 cups Gold Medal™ all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup powdered sugar (can also roll in bits of broken candy canes for a peppermint version!)

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray or use parchment paper to line cookie sheets. 

Drop dough by teaspoonfuls into powdered sugar; (and peppermint bits if you're going for the mint version) roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Taco Johns Potato Ole Recipe Update

Taco Johns - Potato Ole Recipe

When I move away from an area, it's usually not the people I miss, it's the food. (KIDDING) (somewhat).

It's been years since I've been to a Taco Johns. They just don't have them on the East Coast. Yes, I know we have pierogies and cheesesteaks and hoagies, but my GOD, sometimes, I just want some damn nachos and potato oles from Taco Johns.

I tweeted about how much I miss those potato oles - they are little crispy crown potatoes that have this fantastic spicy yet a hint of sweet seasoning.
Someone was kind enough to send on a recipe for homemade potato ole seasoning. I tried it out today, and it is fabulous! Granted, it's been awhile since I've had them, but they satisfied my craving! Ole!

I used Ore Ida Crispy Crowns - but I suppose they'd work on tater tots too!
Cook Crispy Crowns as directed.
While cooking, mix:

Taco John's Homemade Potato Ole's! So Good!

4 teaspoons Lawry's seasonings salt (I, however, used Jane's Krazy Mixed Up Salt that I got from Fresh Market)

2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon cinnamon 

After removing Crispy Crowns from the oven - sprinkle on to your liking and serve with sour cream/ranch dressing/or spicy ranch dressing. 

A reader suggested this recipe from Top Secrets Recipe Cookbook: 

4 tsp Lawry's seasoning salt

2 tsp paprika
1 tsp ground cumin
1 tsp cayenne pepper (basically subbing the cayenne for the cinnamon)

Mix all ingredients together in a small bowl
Sprinkle of tator tots or crispy crowns
Bake tots or crowns following instructions on package.