How do you handle growing to do lists? Do you tackle them head on until you’re done? Do you tackle a bit at a time taking breaks? Do you procrastinate until you’re nearly out of time to accomplish everything? Or do you handle what you can and let the lower priority items slide?
For me it depends. Is the list manageable or is it overwhelming? If it’s a manageable list, I’ll tackle it head on from start to finish. If it’s overwhelming, I procrastinate. Right now, my list is overwhelming as you might imagine. We’re normally busy, like most families, with our every day family life. Now add to that, preparation for a seven month adventure, and suddenly my normal busy life looks like a cake walk. I’m absolutely not complaining, but there is a lot to do and the days of the calendar are moving much more quickly than I anticipated. I can’t afford to procrastinate.
So, I have a plan and I’m going to kick it off this morning, while I have an opportunity. You see, this Sunday morning is unusual. The kids slept over at my parents for the annual grandkids sleepover. Mike left early to pick Mr. N up from the sleepover and head to rehearsal and Miss A will be coming home later. I am alone.
This, in and of itself, is not unusual. I work from home, alone, most days when the kids are at school, but those days are for work. To have this time on a weekend, well, that’s a rarity. Now, normally with a mounting to do list, I would putz around the house finding plenty to do – just not things on my list. So this morning, I started laundry, cleaned my room, made our bed and packed my computer, my calendar, my lists and a pen and headed for coffee.
I needed a change of scenery. If I sit in my office, I’ll get distracted by work. If I don’t sit in my office, I’ll play in the kitchen. Today it’s time to focus. As I realized we’re already moving into October it hit me – we only have 14 weeks before we leave. Sure that’s a little over three months, but when you factor in Mr. N’s play, Halloween, Thanksgiving and Christmas, and our regular every day life activities, it doesn’t leave us with much room for procrastination. In fact, no room.
So after I share this beautiful Austrian spread, prepared by Mr. N, I’m going to make a calendar. I’ve determined my week at a glance planner, well helpful on a daily basis, isn’t going to cut it. Neither are my multiple to do lists – one for the house, one for work, one for the trip, one for the kids, etc. I need one big calendar, a spreadsheet, with all 14 weeks and I need to start dropping my to do list items onto specific days and weeks. My thought is that this will take my lists from overwhelming to manageable, while also keeping me from procrastinating. Wish me luck!
Now as for this dip, well, this is a special recipe we prepared for an exciting opportunity. While at the Wine Bloggers Conference in August, I met the editor of Wine Tourist Magazine. After a brief discussion of his magazine and our blog, we exchanged cards. Fast forward a few months later and I am now writing a food column for this beautiful website.
It was a natural arrangement. Wine Tourist Magazine explores wine regions around the world from famous destinations to lesser known regions, offering insights on where to stay, taste and explore. And as they explore the wines and wine destinations of the world, we’ll be sharing a recipe from around the world, which as you know we’re rather passionate about here at Eat Play Love. It’s all about exploring the cultures of the world through travel, wine and, of course, food! I’m very excited and proud to be a part of this new venture.
The October issue of Wine Tourist Magazine features Austria. After a little research into Austrian food and culture, we came across the Heuriger, an Austrian wine tavern. Since Austria is on our list of destinations this coming year and we’ll certainly be hitting a Heuriger, I dug a little deeper and it turns out that spreads are commonly served with wine. And so, Mr. N and I set out to make an Austrian Liptauer, a cheese spread spiced with paprika.
It can be used as a dip for bread, crackers, pretzels, etc., or as we’ve prepared it here, a spread for a rye bread crostini. It’s an easy, flavorful appetizer perfect with dry white wine. Grüner Veltliner anyone?
We served our Liptauer while Mike’s parents were in town and they made a delicious afternoon snack. We had a solid consensus on this appetizer as well – 3 spoons all around. Mr. N and Miss A both enjoyed the little crunchy bites and even took a few to school the next day for lunch. Now, you’ll want to be careful with the crostini. The spread, if put on the crostini too early, will cause the bread to soften. So make sure to spread the Liptauer just before serving.
You can find our recipe over at Wine Tourist Magazine, as well as a bit of history on the dish. We had a lot of fun exploring our first taste of Austria (and our second – coming soon – a definite crowd pleaser in our house), and we’re looking forward to soon experiencing more while actually in Austria!
Until then, we’ll be back later this week with a delicious dessert recipe for someone’s – ehem – 29th (or thereabouts) birthday. 😉 Until then, it’s time to make a calendar! Thanks to everyone for your follows, thoughts and comments on our upcoming world adventure. Make sure to keep them coming. We’d love to hear all about must-see places to explore. Alright, enough procrastinating already…until next time – Prost!
For the recipe: Austrian Liptauer Crostini
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