Celebrating Sisters of the Skies
On this final day of Women’s History Month, Denim & Damask salutes Sisters of the Skies, “an organization comprised of professional black women pilots who represent less than 1/2 of 1% of the total professional pilot career field.”
By Dontrey Britt-Hart
On this final day of Women’s History Month, Denim & Damask salutes Sisters of the Skies, “an organization comprised of professional black women pilots who represent less than 1/2 of 1% of the total professional pilot career field” (https://www.sistersoftheskies.org).
Yes, out of roughly 670,000 active certified pilots in the United States, only 150 (1-5-0) are black women. These 150 pilots include airline transport, commercial, military and certified flight instructors.
While these numbers are abysmal, the mission of Sisters of the Skies is something to celebrate: welcoming and educating young women into the aviation industry through mentorship, professional development, STEM, outreach, and scholarships.
Photo Credit: Sisters of the Skies
This year also marks 100 years of the first history-making moment in aviation for women of color, as Bessie Coleman, an American aviator, earned her pilot’s license in France on June 15, 1921, making her the first American of any race or gender to earn an international pilot’s license from the highly respected Federation Aeronautique International.
Thank you, Sisters, of the Skies, for paving the way, for reaching back, and for making us proud. Thank you, Bessie, for seeing beyond your circumstances, your race, and your gender and allowing nothing to deter you from achieving the seemingly impossible.
Today’s lesson:
Believe you can fly, spread your wings and bring someone along for the ride.
Gratitude for All Seasons
I came to realize that gratitude – true gratitude – is much more than words; it’s a way of being. And it’s here where happiness and kindness and forgiveness come easily. It’s second nature. It’s involuntary. It’s like breathing. But it takes practice and intention to get there.
By Dontrey Britt-Hart
photo credit: Dontrey Britt-Hart
Spring equinox arrived March 20, 2021, commemorating a fresh start – what I call our “first season of celebration” – where we are grateful for the little things later ignored in the full bloom of summer: sunny days, the emergence of green leaves and brightly colored flowers, the chance to sit outside and gather with friends.
photo credit: Dontrey Britt-Hart
It’s the time of year when school is drawing to a close and graduations, weddings and family BBQs dot the weekends on our calendars. For a few moments, we give thanks for the simple pleasures of life. Then, without warning, indifference returns, closing our eyes to the blessings in our midst.
As the cooler winds of fall blow in, so does “the second season of celebration” – the one that begins in November with Thanksgiving and ends somewhere around the New Year. Most of us are intentional about giving back – volunteering at food pantries, extending more grace on the expressways and the hallways, smiling a little more and fussing a little less, sharing our favorite family recipes of sweet potato pie, our signature pound cake and that appetizer that immediately disappears two minutes after we pull it out of the oven. We’re hosting parties and wrapping gifts. We carve out protected space on our calendars to slow down and spend time – real, uninterrupted time – with our family and friends. Yes, there is some stress, but we balance it with holiday movies under cozy blankets and late-night laughter around the kitchen table. We’re grateful. And sometimes, we even take the time to sincerely share our appreciation with those who’ve made a difference in our lives. It’s another season that comes and goes. And then we slip into the lull of winter, waiting for spring again, waiting for something to bring joy.
This seasonal, off-again-on-again happiness is draining, depressing and, quite honestly, not how we were meant to live. So, what happens when the party’s over and the lights are turned up? James Ingram and Patti Austin asked it a better way: “How do you keep the music playing?” I’ll tell you: everyday GRATITUDE.
Sadly, gratitude has become one of those buzzwords like mindfulness, wellness and life hack. We hear it. We use it at the end of an Instagram post. We pull up our Calm or Headspace app, check our “Zen” box and move on with our day. But unlike the passing fads of diets, hemlines and hashtags, gratitude is a timeless virtue that existed long before any of us took our first breaths and will persist into days we will never see.
Gratitude was first defined as “goodwill.” Simply explained today, it is “the feeling of being thankful.” I don’t know about you, but this is one of the first lessons I learned as a child – please and thank you. We gave thanks at dinner, at bedtime, when we traveled, when we made it safely back home and even when times were hard, my grandmother would say, “I’m gonna thank God anyway.”
To be honest, I didn’t always understand or appreciate all of the thank yous my mother and grandmother doled out during the course of a day. But with time, I came to realize that gratitude – true gratitude – is much more than words; it’s a way of being. And it’s here where happiness and kindness and forgiveness come easily. It’s second nature. It’s involuntary. It’s like breathing. But it takes practice and intention to get there. Just as we squat and plank to tighten up our glutes and abs, we have to do the work to build our magnanimous muscles, too.
So, here’s today’s “workout,” including thoughts to ponder:
- Stop and think about the last time you called someone just to say thank you. Can’t remember? Today’s your day to pick up the phone to tell a loved one, a friend, your mother, your brother, whoever that special person is in your life how much they mean to you.
- When’s the last time you opened your mailbox and found something other than a bill or junk mail? A note or a card just to brighten your day? Didn’t that feel good? Now it’s your turn to spread the love: send a note of appreciation to one of your faves this week. (Handwritten notes are a dying art form, and you can’t tuck a text message away in a keepsake box.)
- Look in the mirror and affirm yourself. If we could all be as kind to ourselves as we are to those we love most, we’d really be on to something
- Name two things you’re thankful for at the end of each day this week.
For some of you, this may be getting a bit too warm and fuzzy, maybe even too pie-in-the-sky, so let’s get to some hard facts on gratitude. A study documented in Forbes listed seven scientifically proven benefits of gratitude – benefits that could tremendously improve your quality of life:
1. Gratitude opens the door to more relationships. – Two of the simplest words you can say – thank you – actually makes someone more likely to seek an ongoing relationship with you.
2. Gratitude improves physical health. – I’m not suggesting you ditch your gym membership or will never need to pop an Ibuprofen, but grateful people experience fewer aches and pains and are more likely to take care of their health than their crabbier counterparts.
3. Gratitude improves psychological health. – It reduces a multitude of toxic emotions, ranging from envy and resentmentto frustration and regret.
4. Gratitude enhances empathy and reduces aggression.
5. Grateful people sleep better. – Spending 15 minutes to jot down a few grateful sentiments before bed may help you sleep better and longer.
6. Gratitude improves self-esteem. – Studies have shown that gratitude reduces social comparisons. Bye-bye FOMO! (Feelings of Missing Out)
7. Gratitude increases mental strength. – Gratitude not only reduces stress, but it may also play a significant role in overcoming trauma. Recognizing all you have to be thankful for – even during the worst times of your life – fosters resilience.
With all that we’ve been through over the past 365 days, it’s safe to say that we could all use a quality-of-life booster to extend our joy beyond two periods per year. “There is a time for everything, and a season for every activity under the heavens” (Ecclesiastes 3:1). Regardless of the season we are in – spring or fall, celebratory or challenging, close together or socially distanced, abundant or lacking – my hope is that we cherish the warmth of the sun, the chill of snowflakes and the blowing winds of change, filled to overflowing with gratitude.
A Pictorial Look Back at One Year at Home: Surviving & Thriving in Quarantine
But today I choose to look back at not only what has happened, but how I am still here today – sitting at my kitchen island typing this post to all of you – healthy and whole thanks to the love of family and friends, my faith in God, a whole lot of creativity and a few good recipes.
By Dontrey Britt-Hart
We’re at the one-year mark of having life change in ways we could never have imagined: schools, businesses, and borders closing; waving goodbye to hugs and handshakes; missing the sight of smiles; toilet paper and disinfectant becoming a hot commodity; transforming our homes into vacation destinations, places of learning, offices, health clubs and "the club." Most of us spent at least one night dancing at home with D-Nice.
I’ve told many who would listen that if a screenwriter captured all that 2020 brought our way, most would suggest ripping up the script and starting over. Pick a theme. Is it sci-fi, horror, drama or a political statement on a system that needs fixing? You simply would not accept that a global pandemic would overtake the world during a divisive election while our communities were literally being torn apart, but it happened. And somehow we’re still here.
It would take little effort for me to focus on the challenges, the loss, the toll on our collective mental health or the fear of days to come. And, be clear, those issues are real and deserving of attention. But today I choose to look back at not only what has happened, but how I am still here today – sitting at my kitchen island typing this post to all of you – healthy and whole thanks to the love of family and friends, my faith in God, a whole lot of creativity and a few good recipes.
My prayer is that next year at this time, we will have all had more hugs, seen more smiles and come a little closer.
Quarantine Life:
10. Giving thanks.
11. Weekly visits to Mario’s Italian Ice.
12. Weekends in Michigan.
13. Speaking truth.
14. Themed parties with our family pod.
15. New drivers.
16. Historic elections.
17. Summer flowers.
18. Virtual conferences.
Cooking, cooking and more cooking.
Virtual everything: graduations, birthdays and schooling, oh my!
Home movie theater concession stands.
Escaping from the world under blankets.
Masked up at all times.
Showing love to first responders with hand-crafted cards.
Was baking covered with cooking? Yes, we baked.
Gratitude (and more baking).
Drive-by celebrations.
The short of many lessons learned is the value of being still, being grateful and never taking life for granted.
We're going to get through this together.
Stone Lake Salmon Salad
“Partner, let me upgrade you.” — Beyoncé
This salmon salad recipe upgrades and elevates your tuna salad of old with baked salmon, fresh dill and parsley, smoky paprika and a burst of citrus. Given the scraped-clean serving bowl left on the kitchen island, I would dare say we’ll be adding this to our simple salad rotation. Hope it’ll land on your list, too.
Instructions:
Roasted salmon:
4 skin-on salmon fillets, approximately 2 lbs.
1 tablespoon olive oil
Kosher salt, to taste
Coarsely ground black pepper, to taste
Smoked paprika, to taste
Salmon salad:
1/3 cup scallions, sliced
1/3 cup fresh dill, chopped
1/3 cup parsley, chopped
½ cup celery, chopped
¼ cup + 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
Salt, to taste
Pepper, to taste
A pinch of raw sugar (optional)
1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Pat dry the salmon fillets with a paper towel and drizzle each fillet with olive oil. Be sure to rub the oil evenly on each piece. Season to taste with salt, pepper and smoked paprika. Rest at room temperature for 10 – 20 minutes, then bake in the oven for 10 – 15 minutes until the salmon’s thickest portion is almost cooked through.
3. While the salmon is baking, prep the vegetables for the salad dressing: chop your dill, parsley, celery and scallions and set aside.
4. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, cayenne pepper, salt, pepper and pinch of raw sugar. Mix well. Fold in all of the vegetables and herbs.
5. Remove the skin from the cooked and slightly cooled salmon and place it in a medium-sized bowl. Using two forks, gently flake the fish, then add to the larger bowl of dressing. Mix until all of the salmon, herbs, veggies and sauce are fully incorporated.
6. Give it a taste, adjust the seasonings to your liking and chill in the refrigerator for at least 30 minutes.
My Two Cents:
I add a heaping ½ cup of celery to the salad because we like the added crunch.
If you like citrus and smokiness like I do, top your salmon salad with a squeeze of lemon, a sprinkle of smoked paprika and one more dash of black pepper before your first forkful.
How to enjoy this dish? Any way you like. You can serve it as is with crackers on the side. It’s also fantastic with a charcuterie board, on a croissant, atop a salad or rolled tightly into a tortilla wrap. Try them all.
Stone Lake Salmon Salad
Ingredients
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Pat dry the salmon fillets with a paper towel and drizzle each fillet with olive oil. Be sure to rub the oil evenly on each piece. Season to taste with salt, pepper and smoked paprika. Rest at room temperature for 10 – 20 minutes, then bake in the oven for 10 – 15 minutes until the salmon’s thickest portion is almost cooked through.
- While the salmon is baking, prep the vegetables for the salad dressing: chop your dill, parsley, celery and scallions and set aside.
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, cayenne pepper, salt, pepper and pinch of raw sugar. Mix well. Fold in all of the vegetables and herbs.
- Remove the skin from the cooked and slightly cooled salmon and place it in a medium-sized bowl. Using two forks, gently flake the fish, then add to the larger bowl of dressing. Mix until all of the salmon, herbs, veggies and sauce are fully incorporated.
- Give it a taste, adjust the seasonings to your liking and chill in the refrigerator for at least 30 minutes.
Back Story:
Unless you’re one of the 1,700 people who call Cassopolis, MI, home, you’re probably asking yourself, “Where is Stone Lake?” It’s tucked quietly away in the southwestern corner of Michigan, along with Diamond Lake, Paradise Lake (Vandalia), Bair Lake (Jones) and several others. Summers in Cass offer a peaceful retreat of small-town living: waving neighbors, tubing on the lake, movies on the deck, fresh vegetables from the farmer’s markets and darker night skies with brighter stars.
And after a day of playing in the sun, you want something easy but tasty to eat, which is typically one of two types of meals: BBQ or an assortment of simple salads and fresh fruit. Though my chicken salad is a staple in warmer months, a couple of family members became pescatarians last year and were visiting with us for the weekend in Michigan, so I needed a seafood salad to round out the lunchtime offerings. Hence, Stone Lake Salmon Salad. Given the scraped-clean serving bowl left on the kitchen island, I would dare say we’ll be adding this to our simple salad rotation. Hope it’ll land on your list, too.
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Park City Rosemary Garlic Popcorn
Rosemary, garlic and popcorn? Hmmm. Not too sure about that one. I thought the same thing when I first heard the combination. But let me tell you: don’t judge a kernel by its color or flavor profile before you’ve tried it.
PHOTO CREDIT: Dontrey Britt-Hart
Instructions:
½ cup popcorn kernels
3 tablespoons canola oil*
¼ cup extra virgin olive oil
1 tablespoon unsalted butter
1 ½ teaspoon finely chopped fresh rosemary
1 tablespoon minced garlic
¼ teaspoon fine sea salt
1. Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.
2. Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.
3. Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)
My Two Cents:
While my family loves this popcorn as is, you can take it to the next level by adding a shake or two of grated Parmesan.
Not only does this elevate movie night, but it’s a great pre-dinner snack when entertaining.
Park City Rosemary Garlic Popcorn
Ingredients
Instructions
- Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.
- Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.
- Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)
Back Story:
Rosemary, garlic and popcorn? Hmmm. Not too sure about that one. I thought the same thing when I first heard the combination. But let me tell you: don’t judge a kernel by its color or flavor profile before you’ve tried it.
We’ve been taking the boys to Park City, Utah, to ski since they were itty bitty and third on their must-have list only to hot cocoa and S’mores was the St. Regis’s signature snack of rosemary garlic popcorn. We would munch it by the handfuls while we waited for our main courses in the hotel restaurant.
Full disclaimer: this is NOT the St. Regis recipe. In fact, I don’t even know all of the ingredients used in their savory mix. What I do know is that after several trials in our kitchen, my test group over here marked this recipe with their stamp of approval and when they closed their eyes, they could’ve sworn they were wearing ski pants.
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Welcome Home
Welcome to my home! I’ve been preparing for our time together for weeks. Months, really, and I’m thrilled that you’re finally here.You’ve been asking for a few new recipes, travel ideas and that playlist from our last Zoom party, and I’ve started pulling everything together for you…
“There's a welcome mat at the door
And if you come on in
You're gonna get much more
There's my chair
I put it there
Everything you see
Is with love and care”
– DIANA ROSS, “IT’S MY HOUSE”
Welcome to my home! I’ve been preparing for our time together for weeks. Months, really, and I’m thrilled that you’re finally here. You’ve been asking for a few new recipes, travel ideas and that playlist from our last Zoom party, and I’ve started pulling everything together for you.
Let me show you around:
- Food & Festivities is the place for recipes, entertaining ideas and all things party;
- Faraway Places & Photography is your destination for travel and priceless pictures;
- Flowers & Feelgoods blends florals, crafting, inspiration and how-tos on “creating the pretty” anywhere, especially within;
- Fanfare & Friends is our retreat where we celebrate and uplift one another;
- Fitness & Fun helps us to keep Food & Festivities in check.
And the music? Well, it’s played in every room, just like my opinions.
So, I know it’s the start of the new year and you’ve likely sworn off sugar, butter, flour, fried foods, adult beverages . . . (have I missed anything?) . . . but you have to take one tiny bite of these lemon blueberry scones. They’re mildly sweet and are perfect with a hot cup of tea or coffee. Did I mention they have two different types of fruit in them? That should count for something, right? You know blueberries are a super food and citrus is all the rage right now with lemon water being the “new drink” of 2021.
Well, I’m not one for discouraging a friend to blow a New Year’s resolution, so you can pass on the scone for now. But I strongly suggest you tuck this recipe away for a day when you want to treat yourself, show some love to your family or impress your friends at brunch. They’re so much easier than you’d imagine and your house will smell heavenly while they’re baking.
Bon Appetit!
Get Your AP Squad!
Want the tea? Having an accountability partner (AP) is the secret sauce in a recipe called success.
By Dontrey Britt-Hart
I’m sure most of us could rattle off numerous clichés, proverbs and maxims on the power of teamwork: 1. Teamwork makes the dreamwork. 2. If you want to go fast, go alone. If you want to go far, go together. 3. Many hands make light work. And the list goes on. As familiar and straightforward as these gems of truth are, we hear them and roll our eyes, chalking the words up to bumper-sticker slogans with little value. Well, the truth is while the phrases may be trite, the benefits are proven. Having an accountability partner (AP) is the secret sauce in a recipe called success.
I first heard the term “AP” in the mid-to-late 90s during a sermon by Pastor Frank Thomas at New Faith Baptist Church in Matteson, IL. This was long before #squadgoals or #mysquad because social media didn’t exist; fortunately, social networks always have. Pastor Thomas’s message conveyed the importance of having an AP to spur your spiritual growth, encourage you during times of trial, and celebrate with you during seasons of triumph. Proverbs 27:17 puts it this way, “As iron sharpens iron, so one person sharpens another.” My AP at the time was that extra motivation on Sunday mornings when the pull of a warm bed and the thought of a 40-minute drive to church might have kept me in my PJs. Just knowing that someone was expecting me to show up gave me that loving kick in the pants to follow through on what I said I would do.
What began as a tool to strengthen my walk with Christ became a secret weapon that I wielded to slay in the gym, excel in the office and enhance my personal relationships. As disciplined, driven and dedicated as I thought I was, my game was undoubtedly elevated by having an AP. Some of you are probably saying, “I’ve got this on my own. I don’t need another person to motivate me.” And I won’t argue with you on that, but I assure you that having the right people on your squad will push you to higher levels.
Let’s use exercise as an example: outside of the extreme, get-it-done-all-the-time-no-matter-what types, how many of us put in that little bit of something extra when we’re working out in a group versus alone in front of the TV? Even if you can’t gather in person right now in light of the pandemic, you’re still likely to do more if there’s someone high-fiving you on screen, downward dogging on Zoom or waiting for your I-did-it text; simply being accountable to someone else improves productivity.
And you don’t have to limit yourself to one AP for one specific goal, because you’re not one-dimensional. I have my fitgirl APs, my ladies who cook, my former-PR-forever-friend m1 girls, my mom squad and Bible study sisters, my travel crew and my trusted inner circle. Together we have healed relationships, launched businesses, raised children, supported marriages, grieved losses, crossed finish lines, circled the globe and protected our homes. We have agreed and disagreed and found peace somewhere in the middle. (Important note: Your AP CANNOT be a “yes” person and should not support everything you do, if it’s not for your greater good.) And it goes without saying that not every acquaintance, friend or family member qualifies to serve as an AP, because not every relation is ready for your elevation. This is where prayers for discernment come in. You likely wouldn’t trust just anyone to watch your home, your pet or your child. The dreams you have for yourself – small or great – are equally precious and should only be handed over to someone you deem trustworthy, dependable, consistent and candid.
Photo Credit: Unsplash
Benefits of having an AP:
1. Support system – With the right people at your side, you’ll have your very own cheering section to encourage you as you make progress, a sounding board to listen as you work through challenges and a voice of reason to provide honest feedback.
2. Extra eyes on you – Knowing that there is at least one person keeping watch over you and your goals pushes you to follow through on the promises you’ve made to yourself.
3. Clarity – When you have to explain your plans to someone else, you must clarify what those goals are and how you plan to reach them.
4. Better productivity – Having an AP urges you to set clear deadlines and produce tangible proof of your development.
5. Resources – We all bring an assortment of gifts and resources to the table, so partnering with the right AP expands your access to new ideas, people and resources.
6. Shared journey – There is power in a collective experience of wins and losses and lessons learned along the way, and this bond of sisterhood should never be underestimated. We are stronger together.
So, come on, ladies. Let’s get those #Squadgoals!
5 Feelgood Stories this Month
We can all use some good news. Well, here it is: 5 articles to bring the smiles and feelgoods to your day.
1. Good Morning America featured a story that fits right in line with our celebration of women, our creativity and our multidimensionality. Check out this piece on Black female business owners, their best advice and lessons learned.
2. Though we’ve safely landed Perseverance rover on Mars, women are still celebrating firsts in various industries. Kudos to Jennifer King on becoming the NFL’s 1st Black Female Assistant Position Coach. Enjoy this read.
3. Stop the press! Ceiling shattering continues as 1,000 young women make history as the first female Eagle Scouts. Get the details here.
4. Zoomed out? This article gives us some fresh ideas to breathe new life into our virtual gatherings.
5. Being kind is more than a virtue; it’s actually good for your health. Don’t believe me? Read this.
Molten Lava Chocolate Cakes
Butter is rich; sugar is sweet. Add some chocolate and some spice to whip up this decadent treat.
Photo credit: Dontrey Britt-Hart
Instructions:
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
3. Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
1 stick (4 oz.) unsalted butter
6 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
¼ teaspoon of cinnamon
¼ teaspoon of salt
Pinch of cayenne pepper
Splash of vanilla extract
2 tablespoons all-purpose flour
Powdered sugar for sprinkling (optional)
My Two Cents:
The batter can be made ahead and refrigerated for several hours; just be sure to bring it to room temperature before baking.
Molten chocolate cakes are simple, but impressive desserts for dinner parties, date nights and any occasion you want to make special.
While these ramekins of yumminess are indulgent alone, they’re even better with my homemade whipped cream (remember, it’s super easy) or vanilla ice cream. I’m just saying . . .
Molten Lava Chocolate Cakes
Ingredients
Instructions
- Preheat the oven to 450°. Butter and lightly flour four ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
- Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
No Is Not a Four-Letter Word
We say yes at a cost to our mental, physical and spiritual health, failing to realize that a no to others is sometimes a yes to ourselves. And you are worth a yes.
By Dontrey Britt-Hart
I’m not sure when saying two simple letters became taboo, but responding, “No,” to a request, even in the sweetest voice, the softest whisper, or with the most dazzling smile, causes women to clutch their collective pearls.
Did she just say, “no”?
Oh no she didn’t!
Yes, she did, and it’s OK.
Somewhere between our first words and puberty, we’ve been taught, as women, to apologize too often and to say yes to everything asked of us.
“Yes, I’d be happy to take on another project.” (Even though my desk is overflowing with work.)
“Sure, I’ll pick up Johnny after school.” (Even though I have to rush my kids to an appointment.)
“It should be no problem leading up another task force.” (Even though two of my qualified colleagues have more free time than I do.)
We say yes at a cost to our mental, physical and spiritual health, failing to realize that a no to others is sometimes a yes to ourselves. And you are worth a yes. Yes, to that vacation you’ve been pining over. Yes, to that workout you never seem to have enough time for at the end of a long day. Yes, to simply having a moment to do whatever you want or don’t want to do.
Now be clear: I am not advocating self-centered, selfish thinking. It’s a beautiful thing to lend a hand to a friend, to help someone out in a pinch, and to be of service, in general. But you cannot pour from an empty cup, and being a “yes woman” will leave you depleted. Take it from me, former Ms. Yes-I-Can People-Pleaser With-a-Cherry-on-Top: giving love and time and energy and space to yourself will empower you to provide so much more to those around you.
Lessons learned on the word “no”:
No is not a curse word.
It’s not an F-bomb, nor does it require censoring or special characters to spell it out in public domains. Simply defined, it is “a word to express an alternative choice or possibility.” And who doesn’t love choices and possibilities?
“No.” is a complete sentence. Period.
Feel free to sweeten it up with a short, sincere preface, though that is not necessary. I would love to help you out, but I’m unable to take on any additional projects at this time.
No is not a tantrum.
You’re not a two-year-old acting out in the checkout line. You’re a fully-grown woman who is protecting her time, her interests and her health.
No doesn’t make you selfish or self-centered.
On the contrary, saying no allows you to practice self-care and, when you’re at your best, you can pour more into those closest to you.
No creates a space to fulfill your purpose.
If all of your time is filled making everyone else’s dreams come true, you will never be able to fully pursue the ones you have for yourself. In fact, you won’t even be still enough to hear and clearly see what those dreams are.
So, ladies, your homework for this week is to spread love, extend grace, keep moving toward that dream and say no to anything that blocks the previous three assignments.
Just say No!
Oven Roasted Brussel Sprouts Medley
The Brussel sprouts should have a slight char around the edges, which gives this dish a deliciously roasted crunch that pairs beautifully with the sweet acidity of the balsamic vinegar. Enjoy every yummy bite.
Photo Credit: Dontrey Britt-Hart
Instructions:
Preheat the oven to 400° F and line two large baking sheets with parchment paper.
Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.
Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.
Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.
Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.
Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.
Olive oil
Balsamic vinegar
1 ½ lbs. (24 oz.) Brussel sprouts, trimmed and quartered
4 large carrots, peeled and cut into diagonal slices
1 large red bell pepper, coarsely chopped
1 large sweet onion, coarsely chopped
1 tablespoon Kosher salt
1 teaspoon coarsely ground pepper
1 teaspoon crushed red pepper flakes
Feel free to decrease the amount of red pepper flakes if you are spice averse
My Two Cents:
The Brussel sprouts should have a slight char around the edges, which gives this dish a deliciously roasted crunch that pairs beautifully with the sweet acidity of the balsamic vinegar. Enjoy every yummy bite.
Oven Roasted Brussel Sprouts Medley
Ingredients
Instructions
- Preheat the oven to 400° F and line two large baking sheets with parchment paper.
- Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.
- Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.
- Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.
- Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.
- Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.
Easy Like Sunday Morning
Our collective aspiration is to reclaim at least one morning of our weekend to be easy, relaxing, and centered in peace.
By Dontrey Britt-Hart
“Ooh, that's why I'm easy
I'm easy like Sunday morning
That's why I'm easy
I'm easy like Sunday morning!”
— Commodores, “Easy”
Raise your hands if a relaxing weekend morning sounds good. After a long week of work, meetings, completing to-do lists and adulting, it’s safe to say that we could all use a mental health break mixed with a heaping teaspoon of self-care and a side of something tasty to enjoy. I’ve got you covered on all three.
Take a minute to listen to the first few bars of Easy. Just hearing those four words – Easy Like Sunday Morning – takes me back to childhood and sleepy starts on the weekend: music by the Commodores, the O’Jays, Nancy Wilson and Billie Holiday echoing from the living room to the kitchen where my mom chopped, stirred, whisked and transformed whatever she found in the refrigerator into a feast. There were eggs seasoned with spices and scrambled with cheese, English muffins toasted and topped with jam or cinnamon rolls iced with glaze, ruby red grapefruit halves or peaches with cottage cheese, grits or rice, and something savory sizzling in the skillet. The scent of bleach and Pine-Sol lingered from the mopped floors and scrubbed sinks that were tackled before and between dishes.
As a mom of three now myself, I fully accept that there was absolutely nothing easy about my mother’s morning, and, truth be told, it was definitely not a Sunday, because the music blaring from the speakers would have been The Clark Sisters, Shirley Caesar and gospel-singing Aretha; we’d be having a quick bowl of cereal or toast; and my mom would be scrambling to get three children bathed, brushed and shined up for church (yes, the grooming experience included a nice facial rubdown of good ol’ Vaseline).
But in my imagination . . . let’s rephrase that: our collective aspiration is to reclaim at least one morning of our weekend to be easy, relaxing and centered in peace. The Commodore’s song seemed, at the time, to be the perfect anthem for this post until I focused on the lyrics beyond the chorus: it’s a break-up song. But you know what? We’re claiming the parts of the message that we want: Easy Like Sunday Morning.
So, here’s this week’s assignment for the weekend: put on your good pajamas, pull out the good dishes and treat yourself to an easy, but satisfying brunch right from the comfort of your home. (*We’ll talk about enjoying the good stuff in an upcoming post.)
I’ve pulled together a super simple brunch menu that will keep the easy-breezy in your morning without sacrificing the magic my mom used to make. After your meal, relax. Spend some “disconnected” time connecting with your loved ones. Be still. Chillax & take it easy.
Easy Like Sunday Morning Brunch Menu:
- Whipped Berry Yogurt Parfait
- Simple green salad
- Whole wheat toast or English muffins
- Tea, coffee or juice
Whipped Berry Yogurt Parfait
Layers of lusciousness upgrade your everyday cup of yogurt from ho-hum to yum with homemade whipped cream, fresh fruit and crunchy granola. You’ll be scraping the bottom of your glass to get every creamy bite.
PHOTO CREDIT: Dontrey Britt-Hart
Instructions:
1. In 4 glasses, layer a small handful of blueberries and diced strawberries on the bottom of the glasses.
2. Follow with half a container of yogurt, followed by a dollop of whipped cream and a sprinkling of granola. Repeat layers, adding sliced strawberries around the perimeter of the glass for visual appeal.
3. Finish with a small dollop of whipped cream on the top and garnish with a few blueberries and a whole strawberry on the edge of your glass.
1 cup fresh whipped cream (see recipe in instructions)
4 5.3-oz. containers of strawberry or vanilla Greek yogurt
1 cup of granola, my personal favorite is milk & honey original café mix
1 cup of strawberries, ¾ diced and ¼ sliced
4 whole strawberries, sliced partially from the bottom for garnish
1 cup of blueberries
My Two Cents:
This simple recipe is all about assembling and no cooking, aside from whipping up your fresh whipped cream, which can be done in advance.
Layers of lusciousness upgrade your everyday cup of yogurt from ho-hum to yum with homemade whipped cream, fresh fruit and crunchy granola. You’ll be scraping the bottom of your glass to get every creamy bite.
Whipped Berry Yogurt Parfait
Ingredients
Instructions
- In 4 glasses, layer a small handful of blueberries and diced strawberries on the bottom of the glasses.
- Follow with half a container of yogurt, followed by a dollop of whipped creamand a sprinkling of granola. Repeat layers, adding sliced strawberries around the perimeter of the glass for visual appeal.
- Finish with a small dollop of whipped cream on the top and garnish with a few blueberries and a whole strawberry on the edge of your glass.
Fresh Whipped Cream
With a few everyday ingredients, you can whip up fresh whipped cream that rivals anything you can buy in a can.
PHOTO CREDIT: Dontrey Britt-Hart
Instructions:
1. Add whipping cream, sugar and vanilla to a mixing bowl or stand mixer with the whisk attachment. On medium-low speed, whisk the ingredients until it begins to thicken, about 2 minutes.
2. Increase the speed to high and beat for another 2 to 3 minutes, until soft peaks begin to form.
3. Be careful not to overmix the cream, because it will become like butter.
1 cup heavy whipping cream, chilled >
3 teaspoons powdered sugar
½ teaspoon pure vanilla extract
My Two Cents:
We keep a small glass container of this whipped goodness in our refrigerator to add a layer of lusciousness to hot chocolate, coffee drinks, waffles, yogurt parfaits, ice cream or baked desserts.
Hand whisking is not recommended for this dish, unless you’re going for an ultra-arm workout.
Fresh Whipped Cream
Ingredients
Instructions
- Add whipping cream, sugar and vanilla to a mixing bowl or stand mixer with the whisk attachment. On medium-low speed, whisk the ingredients until it begins to thicken, about 2 minutes.
- Increase the speed to high and beat for another 2 to 3 minutes, until soft peaks begin to form.
- Be careful not to overmix the cream, because it will become like butter.
White Bean Soup Recipe
“Fish don't fry in the kitchenBeans don't burn on the grillTook a whole lotta tryin'Just to get up that hill”
— The Jeffersons Theme Song
Beans and cornbread are movin’ on up with this elevated White Bean Soup recipe. With the right love and care, you can make an everyday dish something to smile about.
Photo credit: Dontrey Britt-Hart
Instructions:
Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add your chopped onions, celery, and carrots and sauté over medium-low heat until onions are slightly translucent. Stir occasionally to prevent browning. Add garlic and your portions of smoked turkey, if using, and sauté a few minutes longer.
Sprinkle crushed red pepper flakes over the vegetables and stir. (*If you are spice-averse, use your best judgment on the amount of pepper used. We like spice in our family, so I sometimes add a pinch more.)
Pour 2 quarts of chicken or vegetable broth into the pot and most of your water, cover, and simmer for 10 – 15 minutes. (*I like the flavor chicken broth imparts to the beans, but I’m sure vegetable broth would be tasty for those who do not eat meat. Any broth will give your soup better flavor than water alone.)
Add beans, thyme and bay leaves. Cover and simmer for about an hour. Stir occasionally.
Add smoked paprika, garlic powder, salt and pepper.
Continue to simmer until beans are tender, approximately another hour and a half.
Add additional salt and pepper to taste (I always add a bit more) and enjoy every spoonful.
Olive oil
2 lbs. (32 oz.) small white beans, sorted and rinsed
2 small or 1 large sweet onion(s), chopped
3 – 4 stalks of celery, diced
2 large carrots, peeled and chopped
2 – 3 cloves of garlic, peeled and diced
2 quarts (64 oz.) chicken or vegetable broth
1 quart (32 oz.) water
2 small portions of smoked turkey, scored (optional)
¼ teaspoon crushed red pepper flakes
3 teaspoons dried thyme
2 – 3 bay leaves
1 teaspoon smoked paprika
2 teaspoons coarse Kosher salt
1 teaspoon coarsely ground black pepper
My Two Cents:
The guys sometimes enjoy a small scoop of rice in their white bean soup.
For those who want a bit more protein, you can remove the smoked turkey, shred it with a fork and return it to your soup.
A simple green salad with a vinaigrette is a bright side dish that complements the soup’s warm heartiness.
And, if you’re not counting carbs, a fluffy cornbread muffin or crisp slice of garlic parmesan toast is a tasty side dish to soak up the last bits of the savory broth.
White Bean Soup Recipe
Ingredients
Instructions
- Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add your chopped onions, celery, and carrots and sauté over medium-low heat until onions are slightly translucent. Stir occasionally to prevent browning. Add garlic and your portions of smoked turkey, if using, and sauté a few minutes longer.
- Sprinkle crushed red pepper flakes over the vegetables and stir. (*If you are spice-averse, use your best judgment on the amount of pepper used. We like spice in our family, so I sometimes add a pinch more.)
- Pour 2 quarts of chicken or vegetable broth into the pot and most of your water, cover, and simmer for 10 – 15 minutes. (*I like the flavor chicken broth imparts to the beans, but I’m sure vegetable broth would be tasty for those who do not eat meat. Any broth will give your soup better flavor than water alone.)
- Add beans, thyme and bay leaves. Cover and simmer for about an hour. Stir occasionally.
- Add smoked paprika, garlic powder, salt and pepper.
- Continue to simmer until beans are tender, approximately another hour and a half.
- Add additional salt and pepper to taste (I always add a bit more) and enjoy every spoonful.
Lemon Blueberry Scones
These scones are subtly sweet, so if you had a dessert in mind, you might want to sprinkle the tops with sugar before baking or finish them with a simple glaze. I personally enjoy them the way they are, but I have iced them for my sweet-tooth friends.
Photo credit: Dontrey Britt-Hart
Instructions:
Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.
Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.
Gently fold in blueberries.
Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.
Bake until the tops of the scones are golden brown, about 25 minutes.
Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature.
Makes 8.
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh blueberries
1 cup chilled buttermilk
Dash of vanilla
My Two Cents:
These scones are subtly sweet, so if you had a dessert in mind, you might want to sprinkle the tops with sugar before baking or finish them with a simple glaze. I personally enjoy them the way they are, but I have iced them for my sweet-tooth friends.
Simple lemon glaze: ¼ cup freshly squeezed lemon juice, 1 cup confectioners’ sugar, sifted, ½ tablespoon unsalted butter, finely grated zest of ½ lemon. Mix lemon juice and confectioners’ sugar over low heat in a small pot or double boiler. Add butter and lemon zest and whisk until smooth. Drizzle over the scones until you’re happy.
Lemon Blueberry Scones
Ingredients
Instructions
- Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.
- Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.
- Gently fold in blueberries.
- Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.
- Bake until the tops of the scones are golden brown, about 25 minutes.
- Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature.
What’s in a Name?
“A good name is more desirable than great riches; to be esteemed is better than silver or gold.” – Proverbs 22:1 While I’ve always been intrigued with language, words, and their meanings, becoming a mother…
A good name is more desirable than great riches; to be esteemed is better than silver or gold.”
– Proverbs 22:1
While I’ve always been intrigued with language, words, and their meanings, becoming a mother and being charged with labeling children with names they would carry for life impressed upon me just how impactful a handful of letters genuinely are. For our oldest son, we chose a name that meant a symbol of peace – “a dove”; our middle son was “born of fire”; and our youngest was “a gift of God.”
Denim & Damask was not so literal in its becoming. Yes, both are timeless fabrics, but it was their connotations that spoke to me. Denim is rugged and informal, and while it’s now also designer, it once evoked ideas of hard work and grittiness. On the other hand, Damask is quite the opposite; it’s traditional, elegant, feminine, and swirls of fancy flourish.
Together, Denim & Damask is me. Rugged, refined, casual and formal, hardworking and elegant, gritty and graceful. It’s my family: a lone girl in an all-boys world*. It’s a mentality of kindness and strength, inspiration and creativity, seriousness and shenanigans, and faith and family. It’s balance in all things (or our best efforts, anyway).
And while we are serious about living our best lives, we try to remember not to take ourselves too seriously. When you see the name Denim & Damask, I hope your heart smiles, your belly is tickled, and your hands are itching to make some magic.
{*Roxi, our cockapoo, takes issue with me describing myself as a “lone girl” now that she’s part of the family, so please say hello to the other lady of the house.}
