Calmness

When planning for Spain and the Camino de Santiago, I decided I wanted to devote time every day to read a devotion, reflect, and write. The benefits of just a couple moments of silence to think, create, and be still each day are numerous. However, it is the one thing that seems to slide down, or off, of my to-do list.

After some thought, I decided to take a much loved devotional from my days at the publishing house with me. I had never read it personally, but I knew how much it meant to so many people. I was also given a copy when I left to I to law school. Unfortunately, it has taken me over three years to pick it up.

This morning, we were still two hours away from Madrid, and I couldn’t sleep. So I decided to look at the devotion for the day. I have excerpted part of it below:

“STAY CALMLY CONSCIOUS OF ME today, no matter what. Remember that I go before you as well as with you into the day. Nothing takes Me by surprise. I will not allow circumstances to overwhelm you, so long as you look to Me. I will help you cope with whatever the moment presents.”

This is perfect for so many reasons. A new country and a trek like this can at times be overwhelming. So the meaning of these words are not lost on me there. However, it was something much deeper that made my heart twinge over the Atlantic Ocean this morning.

I have a post-it on my computer at work that reads: calmness is trust in action. It is something a good friend and co-worker once read to me. That quote and the devotion for today strike at the core of what I hope to learn and carry with me from this amazing trip.

Too often I get anxious and overwhelmed looking at the next thing instead of enjoying every moment, no matter what it brings, and trusting. I too quickly lose my focus. I miss the beauty right in front of me when I am concerned about the future.

As we shuffled off of the plane and we’re greeted by beautiful morning in Madrid, I decided that this trip, I am going to be calmly conscious. I’m going to soak it all in. No matter what each day brings I am going to trust and enjoy. And hopefully these habits will go with me back to the states.

Let’s Go on an Adventure

“The journey of a thousand miles begins with a single step” ~ Lao-Tzu

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Hello my name is Jacklyn and I’m an Arranger. Well, as of tomorrow, a recovering Arranger.

So I have taken the StrengthsFinder test multiple times.  Once while in college, once at the publishing house, and most recently, here at the law firm.  Apparently, “Arranger” must have been just hanging out there at number 6 just waiting to show its face.  It obviously picked the perfect time…after law school.

I cannot avoid it.  I’m a perpetual planner and a habitual arranger.  There should be a group for people like me.

And as much as I love my job, I cannot avoid the fact that it revolves around deadlines, constantly tracking the progress of cases or legislation, and recording my time in six minute increments.

Each of us has that element to what we do.  We have checklists, deadlines, and to-do lists.  It keeps us organized, keeps us upright, and on track.  However, I am convinced that we also yearn for adventure, pine for the unexpected, and crave the beauty that a new experience brings.

My recent checklist has been one of my favorites.  It has consisted of: get hiking boots, figure out what a spork is, learn to pack for two weeks in a foreign country in a single bag, and try to learn as much Spanish as you can.

Tomorrow I am going to give in to the yearning and give up the arranger and planner in me. I am ecstatic…and nervous as hell.

Tomorrow I board a plane, with my husband’s mom, bound for Madrid and then on Friday we hop on a train to Ponferada. In Ponferada we start our trip along the Camino de Santiago. We’ll meet our guys who have been on the trail for almost three weeks now and head to Santiago de Compestela.
 

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I have no itinerary and no plans except to soak up every second of every minute. From what the guys have told us already, it has been an incredible and life changing experience. Of which the best part is who you meet along the way.

I simply cannot wait.

The guy have been posting pictures and updates from their travels and I’m sure we will do the same at Buen Camino.

Sunday Brunch Day

“Why, sometimes I’ve believed as many as six impossible things before breakfast.” ~ Lewis Carroll, Alice in Wonderland

Fall TableThere is just something about Fall.  The crisp air, the colorful leaves, and the cooler temperatures seem to beckon you to come gather at the table.  The Fall table does not require formalities, she simply asks you to come as you are, and to come hungry.

When I was in law school and the Husband, then boyfriend, moved up here to Cincinnati, we started family dinners on Sunday nights.  It was a time to come together with family amidst all the craziness of the past week, relax together, and to reconnect.

With the Husband’s work schedule or studying often pulling him away on Sunday, we have gotten out of our little routine.  And I miss it.  This past Sunday though, schedules aligned and we brunched.

Now, I’m a breakfast person.  There is no mistaking that.  So I couldn’t wait to welcome everyone with a warm cup of coffee on a cool Sunday morning.  And let’s be honest, there’s no better way to watch football than with a warm and happy stomach.  So before the Steelers play, or if you side with the Ohio contingency of my family, the Bengals or Browns, it was time to come to the table.

pumpkinEveryone has their go-to for brunch.  Whether it’s a soufflé, your grandmother’s cinnamon rolls, or strata, there’s that one dish you pull out of your back pocket to please the morning crowd.  For years mine was a Rachel Ray casserole.  We made it the morning of my law school graduation so it only seemed fitting to make this past weekend to celebrate passing the Ohio Bar.  However, I decided to break out of the mold and break into my Better Homes and Gardens cookbook.

On the menu this past Sunday morning was the Farmer’s Casserole and Pumpkin Bread.  It only seems fitting.  They were delicious! So next time your family gathers, break out these little numbers and they will be sure to please.  This Pumpkin Bread would also be great as gifts.

Pumpkin Bread
From Better Homes and Gardens

Makes 2 loaves.  This can be made ahead of time, which is always key for brunch.  If making the night before, after the loaves are completely cool, wrap and store overnight.

Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
-  2/3 cup water
-  1 15oz. can pumpkin

Directions
- Grease the bottom and sides of two loaf pans; set aside.
- In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed.  Add eggs and beat well; set aside.
- In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
- Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined.
- Beat in pumpkin.
- Spoon batter into prepared pans.
- Bake at 350 for 55-65 minutes or until a wooden toothpick inserted near the centers come out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans and then cool completely on the wire racks.

Farmer’s Casserole
Adapted from Better Homes and Gardens

This makes 6 big servings but I would suggest doubling the recipe because people will go back for seconds.  This can also be made ahead of time.  Cha-ching.  If making ahead, go through second step.  Cover, and chill up to 24 hours.  Then bake uncovered at 350 for 50-55 minutes or until a knife inserted in the center comes out clean.  Let stand for 5 minutes before serving.

Ingredients
- 3 cups frozen hash brown potatoes
- ¾ cups shredded Monterey Jack cheese, cheddar cheese, or a mixture
- 1 cup cooked, crumbled, turkey sausage (the recipe calls for diced cooked ham or bacon, but the turkey was great in it and a bit healthier)
- ¼ cup sliced green onions
- ¼ cup diced red pepper
- 4 beaten eggs
- 1 ½ cups milk
- 1/8 tsp. salt
- 1/8 tsp. black pepper

Directions
- Coat 2-quart square baking dish with non-stick cooking spray
- Arrange potatoes evenly in the bottom of the dish.
- Sprinkle potatoes with cheese, turkey, green onions, and red peppers.
- In a bowl, combine eggs, milk, salt, and pepper.
- Pour egg mixture over potato mixture.
- Bake, uncovered, at 350 for 40-45 minutes or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving.

What is your brunch go-to?

Cloudy with a chance of meat sauce

“There is no such thing as Italian ‘haute cuisine’ there are no high or low roads in Italian cooking.  All roads lead to the home, to ‘la cucina de casa’ – the only one that deserves to be called Italian cooking.” ~ Marcella Hazan

Grandma Rosemarie as a baby

Grandma Rosemarie as a baby

Some of my very fondest memories of my Grandma Rosemarie center around cooking.  While growing up and spending summers at the lake with Grandma and Grandad, the most important question of the day was always, “What’s for dinner?”  And it was usually asked at the breakfast table.

It was not that we particularly cared what we were eating, but it was that by figuring out what she was planning on making, we knew when to come up from the lake to help.  We did not want to miss a minute of it.

The house, and our family, revolved around the kitchen and the large gathering table my grandparents had built to accommodate their 5 boys and all of their grandchildren.  While Grandma cut tomatoes and basil for bruschetta, a gaggle of cousins brushed ciabatta bread with olive oil, Grandad would put on music, and one of the aunts would be arranging fresh flowers from Grandma’s garden to place on the table.

Despite all the hub-bub, Grandma was always patient.  Everyone had a job, and nothing was rushed.  While the pasta would cook, the smell of marinara sauce would float through the air and mingle with the laughs and conversations that filled the room.  This has always been the image I conjure up when I think of family.

Hazan-Essentials-of-ItalianI don’t remember seeing Grandma use many cookbooks.  However, Marcella Hazan’s Essentials of Classic Italian Cooking is one that I distinctly remember on her shelf.  This comes as no surprise as a wonderful piece in the New York Times last Sunday after Hazan’s death summed it this way, “Mrs. Hazan embraced simplicity, precision and balance in her cooking.”  This is what I remember about Grandma’s cooking.

My brother gave me my own this past Christmas.  With law school, moving, the bar exam, and starting a job, it was still in a box with all my other cookbooks.  However, after reading the NYT piece and seeing the weather here in Cincinnati called for rain, what better way to warm up an otherwise dreary Sunday than in the kitchen.

In Hazan’s own words, “Essentials of Classic Italian Cooking is meant to be used as a kitchen handbook, the basic manual for cooks of every level.”  I have been dying to make a good bolognese sauce from scratch for years, so I decided to make Hazan’s ragu, a dish she was known for.  I couldn’t help by smile as I was making the ingredient list and saw it called for nutmeg, a hint of which you could always taste in Grandma’s sauce.

Rosemarie as a baby with her older sister

Rosemarie as a baby with her older sister

 

From the very first recipe, I could already tell this book was going to be a staple in my kitchen.  Hazan’s recommendations throughout the book and effortless prose make me feel like I was right back in my Grandma’s kitchen.  Nothing is rushed, everything has a purpose, and you are always welcome.  As I read through Hazan’s pointers before the bolognese recipe, I almost felt as if my Grandma was right there beside me making sure everything turned out just right.

  • Make sure the meat is not from too lean of a cut.
  • Be sure to add salt immediately when sauteing the meat because this will extract the juices.
  • Cook, uncovered, at the merest simmer for a long, long time; no less than 3 hours is necessary; more is better.

To me, this last one is key.  It says, calm down, have a glass of wine, converse with family and friends, and do it right.  This recipe is perfect for a lazy Sunday.  A perfect dish to make for a family dinner or like I did, for a night in on a rainy Sunday with the Husband.   It is comfortable, warm, and welcoming.  Just like I remember Grandma Rosemarie.

photo-17Bolognese Meat Sauce
Originally from Essentials of Classic Italian Cooking, and  some ingredients adapted/multiplied by Leite’s Culinaria (a fabulously mouthwatering blog that you must read if you do not already)

Ingredients
- 2 Tbs. vegetable oil
- 6 Tbs. unsalted butter, plus 2 Tbs. for tossing the pasta
- 1 cup chopped onion
- 1 1/3 cup chopped celery
- 1 1/3 cup chopped carrots
- 1 1/2 pound ground chuck beef*
- Salt
- Black Pepper
- 2 cups whole milk
- 1/4 tsp. ground nutmeg
- 2 cups dry white wine (I used sauvignon blanc)
- 3 cups canned imported Italian tomatoes, crushed, with their juices
- pasta (I used cheese tortellini)

Directions
-
Put oil, butter, and onion into the pot over medium heat.
- Cook and stir the onion until it becomes translucent, and then add the celery and carrot.  Cook for about 2 minutes, stirring to make sure the vegetables are coated.
- Add the meat, a large pinch of salt, and pepper.  Break up the meat with a wooden spoon and cook until the beef has lost its red color.
- Add the milk and simmer gently, stirring frequently, until it has bubbled away completely.  About 1 hour.
- Add nutmeg and stir.
- Add the wine and let it simmer until it is evaporated.  About 1.25 hours.
- Add the tomatoes and stir to makes sure all the ingredients are coated well.  When the tomatoes begin to bubble, turn the heat down so that the sauce cooks  at the laziest of simmers, with just an intermittent bubble breaking through to the surface. (Honestly, Hazan’s words just make me hungry).
- Cook uncovered for 3 hours or more, stirring from time to time.
- If the sauce begins to dry out and the fat separates from the meat, add 1/2 cup of water whenever necessary to keep it from sticking.
- At the end, make sure that no water is left and the fat must separate from the sauce.
- Season to taste.
- Toss with cooked drained pasta, adding the remaining 2 Tbs. of butter.

 

*Hazan recommends a variation of the sauce that uses pork, an important part of Bologna’s culture and cuisine.  She recommends 1 part ground pork for every 2 parts beef.  David from Leite’s Culinaria did 1/2 pound each of ground chuck, ground pork, and ground veal.  This is key.

Don’t make the mistake I did.  I could not find ground pork at the grocery so I just went with ground beef (since I did not know the difference between ground beef and ground chuck).  Newbie mistake.  Next time I will either get chuck since it is fattier, more flavorful, and tastier.  Or, I’ll head down to the butcher.  Since you’re spending the time cooking it, make sure you get good meat.  It is the foundation.  And as the queen of Italian cooking says, “Flavor, in Italian dishes, builds up from the bottom…a foundation of flavor supports, lifts, points up the principal ingredients.”  Aka…get good meat.

All Dolled Up

“The most beautiful makeup of a woman is passion. But cosmetics are easier to buy.” ~ Yves Saint-Laurent

Alright.  So here’s the thing- I just recently figured out how to buy makeup.

This might sound ridiculous coming from a 20-err-something.  Ok, late something.  So I really have no excuse.  But it is the truth.  To be honest, I’ve always been a “buy your makeup where you buy your groceries” kind of girl.  True confession…I just got my first eye shadow a little under a year ago before me and the Husband got married.

It is not that I don’t like makeup.  I just never knew what to buy.  And on those rare occasions when I did purchase makeup from somewhere other than where I picked up my bananas for breakfast, I wouldn’t how to use it.  Then it just ends up in the drawer of death.   You know what I’m talking about.  That one drawer in your bathroom that is just a bottomless pit of unusable items, old mascara, stretched out hairbands and an ungodly amount of bobby pins.

But right before I started working after law school, I decided I really needed to figure this whole thing out.  I needed to figure out how to avoid that odd thing that happens around 2-2:30 everyday when you go into the bathroom, look at the mirror and think, “Sheesh, I don’t remember walking out of the house looking like THAT.”

Luckily, through a couple of trips to Ulta leading up my wedding last year, and an incredibly helpful woman there, I had gathered the perfect trifecta of makeup.

1. Laura Geller’s Waterproof Eye Spackle.
I’m an eye girl.  Give me a good moisturizer, a little bit of eyeliner, and mascara and I could take on the world.  The problem is keeping the eyeliner where you put it first thing in the morning.  This is my new secret weapon.  I originally bought it to be a primer on my eyelids for eye shadow, but once I saw how well it worked for that, I decided try it under my eyes to see if it could fix my eyeliner problem.  It worked perfectly.

This eye spackle is so easy to use.  It clicks like a pen, so it doesn’t make a mess.  They I use my ring finger to lightly dab (remember to be gentle around your eyes because of delicate skin) the spackle on my eyelids and right under my eyes.   Even though it is called spackle, it is so light you don’t even know it’s there. It applies smoothly and blends easily.  It holds the eyeshadow in place,  brightens up the eye area, and keeps your eyeliner put for the day.

While it was more expensive than what I usually spent on makeup ($23 at Ulta), a little bit goes a long way.  I started using it last October and just this summer had to buy a new one.  So it is well worth it!

2. Laura Geller Matte Maker.
Again, the main problem for me, and what prompted me to really look into expanding my makeup bag, was the problem with my makeup just not staying.  No one wants to be a hot mess by 2.

What the spackle is for eyes, this is for powders.  I originally got this for the wedding.  It was recommended to me by the woman who did my makeup when I asked if/how I should do touch-ups through the night.  She said this was all I needed.  And she was right.

I use it to set my makeup in the morning.  It is the second to last thing I put on, so I brush it on right before mascara.  It’s lightweight, invisible, and doesn’t create lines during the day.   It keeps your skin oil-free and give you a natural matte finish.

Once again, it is a bit more expensive ($24 at Ulta) but like the spackle, I got my powder almost a year ago and haven’t had to get any since.  Keeping my makeup looking as fresh at 5pm Happy Hour as it did right after I put it on in the morning makes it worth every penny.

theyre real3.  Benefit They’re Real Mascara.
Like I said, I’m an eye girl.  So it was only a matter of time until I decided to create a big girl makeup bag with a killer mascara.

Someone recommended I try this a couple months ago and I’m so glad I did.  I always thought all mascara was created equal but I have been so impressed with the dramatic results you can get with this product.  Plus, no eyelash curler is needed.  Great look + extra time in the morning = perfect.

BUT…here is my disclaimer.  It is a royal pain to get off.  I wash my face every night and the first night after using this mascara, I could not get it off.  The good news is though, on my next trip to the grocery store, I picked up some eye makeup remover wipes and the problem was solved.

So all that to say, try the They’re Real Mini ($10 at Ulta) before you commit.  First of all, because you may decide its not worth the hassle of removing it.  Second, because of the price.  Again, I was used to buying $6  mascara so before I paid $23 I wanted to make sure I liked it.

Why is it worth $23? It lengthens, adds volume, curls and defines your lashes, plus it goes on evenly.  I was honestly amazed at the effect.  The fact that you can just brush on two coats and be done with it makes it the perfect companion for lazy or crazy weekends/days where you don’t have the time to go all out.  Moisturizer, a little powder, They’re Real, and you’re out the door.

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Oktoberfest Y’all

“I’ve decided to retire and let myself go. I’ll have potatoes for lunch and potatoes for dinner and beer. God, I love beer! And treacle pudding and cherry tart and cream, cream, cream, cream, cream, cream … as god is my judge, I’ll never eat a lettuce leaf again.” ~ from the movie “Being Julia”

oktoberfest-zinzinnati-logoYou can smell it in the air.  You can feel it in your bones.  Those crisp fall mornings that whisper Fall is on her way…those are the mornings I love.  Just recently Summer has been wearing out her welcome here in Cincinnati, and those cool mornings are the ones that greet me as I head to the gym before work.  And I for one, could not be happier.

This past weekend, Cincinnati, or Zinzinnati, ushered in Fall as only Zinzinnati can…Oktoberfest.  Touted as the biggest and most authentic Oktoberfest this side of Munich, I could almost smell the potato pancakes, bratwurst, and strudel from my office on Friday.  I love that Cincinnati does this.  What better way to ring in my favorite season of the year.  Plus…there’s beer.  Fall beer.  Oktoberfest beer.  What could be better.

ImageSince our office is right on the square, during lunch, we went to go watch the Running of the Wieners.   This event kicks off Oktoberfest, and yes, it was as great as it sounds.  From what I was told, if you have a wiener dog, you pay $50 to get a hotdog uniform (either mustard or ketchup) and a shirt that declares, “I’m a Wiener”.  Then you get placed in a heat, bring your pup to the square, and watch those little legs run.  It was hilarious.  These little pups were like celebrities.  I felt like I was watching the opening credits of 101 Dalmatians.  Each owner looked exactly like his or her pup.  I just couldn’t get enough.

Since the Husband has three tests coming up this week, we weren’t able to take part in Zinzinnati Oktoberfest more than an after work Sam Adam’s Oktoberfest.  But that doesn’t mean we didn’t help welcome Fall.

So while some in Zinzinnati welcomed Fall wearing  lederhosen, stein in hand, we welcomed her with football, walks along the trail way, and a fall feast.  I love everything fall, the boots, the sweaters, the books, but I especially fall flavors.  Even though we couldn’t go have a brat on the square, I wanted to come up with something fun to make while we watched football Sunday night…ahem…while we watched the Steelers try to play football Sunday night.  But that’s besides the point.  Enter Jenna from Eat, Live, Run.  I started reading her blog in law school and whenever I had time to try a new recipe I tried one of Jenna’s.  In this household, we’re Jenna fans.  So of course that was the first blog I visited.  And low and behold, she dishes up another winner: Beer Brats with Caramelized Onions.

Perfect.

IMG_1351We made sweet potato fries to go with them and it was the perfect fall dinner.  We’ve been eating pretty clean here at the McGlothlin household recently so typically I would use olive oil to coat the sweet potatoes, and I normally would have used turkey sausage as a substitute for the brats.  But it’s Fall.  And let’s be honest, sometimes you just have to bring it in for the real thing.

Jenna suggested a holiday beer or pumpkin beer to soak the brats.  I used Southern Tier Pumking, which ended up being a bit too sweet once it cooked down.  You’ll want a full, flavorful seasonal with a little kick.  I think next time I might try Dogfish Punkin or Buffalo Bill’s Pumpkin Ale.  Or if you want to pick up the beer while you’re getting everything else on the list, Sam Adam’s Harvest Pumpkin Ale would be a good bet.  Whatever you choose, make sure you get enough so you can enjoy some while you cook.  Prost!

Beer Brats & Caramelized Onions
Originally from Eat, Live, Run

Ingredients
- 1 lb. bratwurst
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bottle beer (12 oz)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 Tbsp light brown sugar
- 2 tsp Worcestershire sauce

Directions
- Turn on the grill outside and let it heat up.
- Heat the olive oil over medium heat in a large saucepan.
- Once hot, add the onions and saute for about 10 minutes, until golden.
- Add the thinly sliced garlic and saute for another three minutes until toasty.
- Add the bratwursts to the pan, along with the beer. Stir and bring to a boil.
- Cover, reduce heat and simmer for about 15 minutes or until the brats turn white.
- Remove the sausages and place on a plate.
- Turn the heat to high so the beer mixture boils again.
- Add the salt, brown sugar and Worcestershire.
- Stir well and continue boiling.
- While the “sauce” is boiling, grill the sausages for only about 5 minutes, you just want to finish them on the grill.
- When done, bring the sausages back inside and place them back in the beer sauce and spoon sauce over.
- Serve brats with sauce and onions on top. (We toasted some buns and ate them that way…if your grocery store has pretzel buns, definitely go for those).

I'm sorry, I just can't get this image out of my head.

I’m sorry, I just can’t get this image out of my head.

Sweet Potato Fries

Ingredients
- 1-2 sweet potatoes, peeled and sliced
- Melted butter (just enough to lightly coat the potatoes…and don’t skimp here.  For some reason olive oil just doesn’t have the same effect taste-wise and baking-wise)
- A couple shakes of course sea salt

Directions
- Pre-heat the oven the 375
- Mix the potato slices, melted butter and salt together
- Spread the potato slices on a cookie sheet and bake for 10 minutes
- After 10 minutes flip the potatoes and cook for 10 more minutes
- Serve with a dollop of wasabi mayo

Oh, and for those who want to see the Running of the Wieners, check out the video on Instagram.

Have a great week!

Happy Birthday Little Dictator

“Dogs are not our whole life, but they make our lives whole” ~ Roger Caras

Caesar, the little dictator, turns 4 today.  Or 28 in dog years, which is disconcerting because this now makes him the wisest oldest one in the house.  I’m assuming he’s known this for a long time and has just been waiting for this day when us humans would be forced to resign to the fact that Caesar knows best.

As he grows older, I often wonder if C$ is a little too smart for his own good.  I swear that every time I ask him to sit, stay, or lay down, the wheels in his little canine head start turning as he ponders, “if I do, what will I get out of this.”  However, if cheese, onion, peanut butter or salami is involved, his little butt is glued to the ground just waiting for a piece to come over his way. I’m not sure whether I’m more concerned about what this says about my eating habits or about his listening skills.  So if Caes was asked to impart some of his wisdom, now that he’s the eldest of the pack, I’m convinced he’d have this to say:

1.  Help out with homework, specifically, when your human is highlighting for law school.  The best thing to do is try to take the highlighter out of their hands and run with them.

2.  Fetch is much more fun if you have the humans throw it and then you just look at them so they go get the ball.  So much less work when they bring it back for you.

3.  The Dog Whisperer is the best show ever.  When its on, drop everything else to watch and listen.  It’s like dog yoga…calm submissive state.

4.  When running your human, keep them on their toes. And above all, if you see a squirrel, chase it.

5.  Take over the couch, humans like that.

6.  Take over the bed, they like that even more.

7.  Eat the same thing everyday.  No surprises.

8.  Don’t wear clothes, and don’t ever wear halloween costumes. A simple yet stylish collar will do just fine.

9.  Only listen enough to let the humans believe they call the shots.

10.  Eat more peanut butter, it’s good for your health.

Happy Birthday Monkey.