We all have them – those weeks that Murphy’s law rules, and anything that can go wrong, does. Last week was one of those for me, but as I grow older and wiser, I realize it’s how I react to the various challenges that counts. I can exhaust myself swimming against the turbulence, wallow in my list of grievances, or distract myself with something that I can control, and get proactive and productive in spite of the situation. I used to let

It's how you react, or not, to adversity that counts

adversity get the better of me. I’d lash out in anger, or worse, give up. I watched Barbara Walters interview an old friend of mine this week about why billionaires succeed where others do not, and John Paul, along with all of the other successful entrepreneurs said they viewed their setbacks as lessons, rather than failure. JP went on to say “you knock on a door 50 times, they slam it in your face – stay as enthusiastic on the 51st door as you were the first. Successful people, Barbara, do all the things unsuccessful people refuse to do, like stay enthusiastic when you keep on getting rejected.” Well, I’m still a work in progress – sometimes I revert to old

Recipes on this week's Weekly Menu Plan

habits, but I do catch myself, and pull myself up by the bootstraps a lot faster these days. I may still have a lot of doors to knock on, but I know how to manipulate ingredients into something yummy. Instead of subcoming to the human version of ostrich behavior (pulling the covers over my head), now I hit the kitchen to write, test and photograph recipes for clients and members, and adjust my attitude back to positive.

Julie Anne Rhodes - downtime with friends

That way the week is not a total loss. As for the rest, I do my best to learn and grow as I go – sure, I’m bound to make mistakes, but then that is part of the learning process. My job is to stay out of the fear and persevere.

When all else fails, a little down time with friends, and a bite of a childhood favorite usually helps put that smile right back on my face. What do you do to perk your spirits back up when you’ve had a tough week? Speaking of childhood favorite foods – I finally tackled that rarebit burger recipe I promised you a couple posts ago…

Younkers Rarebit Burger

(compliments of Holiday Celebrations with Recipes from Younkers)

Servings: 8


1/3 cup cooking oil
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 cups whole or reduced-fat milk
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
4 ounces sharp American cheese, shredded (I used sharp cheddar)
8 hamburger patties
8 hamburger buns, toasted


1). Place oil in a medium saucepan. Stir together flour, paprika, salt and dry mustard. Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Worcestershire and hot pepper sauce. Add the cheese and stir until melted. Makes 2 cups.

2). To make Younkers’ popular Rarebit Burgers, cook 8 hamburger patties to 170° F or until no pink remains. Place each burger on a toasted hamburger bun. Spoon about 1/4 cup Rarebit Sauce over each bun. Serve immediately.

Serving Suggestions:

This was traditionally served with french fries.


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