My husband and I are nearing our 1 year anniversary of living in our loft downtown being "empty nester's". This past year has been pure bliss. We have settled into our life so nicely and every single day I find myself thanking the Lord for this wonderful life we have together. How time flies when you are having fun!
Dwelling on my happiness and all the blessings that are in my life, often leads me to think of others I know that are miserable. What keeps people in a miserable place? I think it is fear of the unknown. Something I have learned more and more as I grow older, is the more you try to hold on to something, the more it holds on to you. People get comfortable in their lives, even if they are miserable. They don't take a single step to change their circumstances, and they grow stagnant. Often times becoming more and more secluded because they are miserable people, so no one wants to be around them.
I like to think I have a different mindset. I believe life is a gift. We are given time to make a difference. Find your purpose today. Really stop and take inventory of your life, your friends, our living conditions. What do you wish was different, and what steps can you take to make those changes? Instead of looking at the mountain, look at the steps. Take one step at a time and change your life for the better. The happier you are, the better your relationships are.
Now on to today's food. My husband loves a good hot pastrami sandwich. So naturally I wanted to surprise him with it. I always want to make him the things he loves. He said I nailed this one. Enjoy!
Hot Pastrami on Rye
Serves 2
1/2 lbs cooked and thinly sliced beef pastrami
4 slices havarti cheese
sauteed onions
coarse grind mustard
4 slices artisan rye bread
1 cup beef broth
Saute your onions in olive oil, salt and pepper, for a few minutes.
Bring your broth to a simmer. Add pastrami and onions to the broth. Simmer until pastrami is hot. Reserve the broth for pouring over the sandwich.
Toast your bread and add coarse mustard to two of the 4 slices.
Divide cheese, meat and onions among rye bread. Pour your broth over the sandwich and close.
Serve hot.
