This post was originally written for Buttoned Up where I was a Guest Guru in April.

Oh, Organization! We play a little game of cat and mouse, the two of us. Organization is my spirited toddler who is always one step ahead of me, out of reach and causing a little trouble. However, I will never stop chasing him. Somehow, I seem to stay the most organized when I am in constant pursuit of organization.

Let me explain…

I like to keep my life packed and if I ever get too close to being under control, I scheme up a new project to tip the load. I manage my own marketing consulting business, write a food blog, have a 2-year old, a dog and a new house. In the past months, I started my first-ever vegetable garden, took a family trip to Mexico, made plans for a trip abroad this summer, took on two new clients and ensured that my daughter had a homemade, sprinkle-topped four layer cake for her birthday.

The old me used to beat myself up if one of the 20 balls I am juggling dropped. The new mommy-me has come to feel proud that only 2-3 balls drop now and then in my pursuit to “have it all.” Running a business, being a mommy, growing my own vegetables, entertaining friends… I want it all. And, though I now firmly believe that you can’t have it all, all of the time, I am happier if I keep trying. And so, my juggling continues…

Naturally, I am cluttered. If you saw my desk or peeked in my cupboards, you would likely think I am a disaster. But, hiding under the piles is a binder system and in the kitchen is a lined pad to make lists and notes. A month later, the binder turns to sticky notes and the pad gives way to a chalkboard wall. By continually thinking about and trying to hone my organizational systems, I revisit my to-dos and somehow keep my head above water.

Baking is one of my favorite hobbies. I love food and sweets and strive for the best, most deliciously perfect baked goods. Achieving that requires exactness and organization. I tend to choose complex recipes so I get a chance to measure, sift, whisk, melt, beat, level, layer and frost. After all the ingredients and the recipe at hand are ready on the counter, I find my way into a baking trance.

Though I love teaching my toddler how to cook, I find true pleasure in working alone in the kitchen. There is no option when baking but to be organized. The best cakes and cookies require careful measuring cups, proper temperatures, even scoops and perfectly level cake layers. As I place the cookies on the cooling rack or apply the sprinkles atop a layer cake, I always find myself more relaxed than when I started. The scattered, multi-tasking me has taken a break while the meticulous, organized baker has meditated her way to another beautiful, delicious cake.

Want to try your hand at some baking meditation? Treat someone to these wonderful yellow buttermilk cupcakes, roll some rugalech or layer a banana cake with cream cheese frosting. If you REALLY need some serious therapy tackle this chocolate cake or the carrot cake.  Happy Baking.  Ommm…..

The Deal: Giving two Whipped readers 2 tickets each to a concert this Sunday, June 19th at 5 p.m. at Soldier Field in Chicago. Keith Urban and the Dixie Chicks are opening for The Eagles.  And that’s not all… you will also get passes to a meet and greet event with Keith Urban.

The Reason: As I said, I don’t usually respond to offers for blog giveaways and product reviews.  Frankly, I don’t have time to sort through all the management of the emails I get about opportunities and mostly, I just like to keep Whipped as a place where I have fun writing and interacting with readers.

But, just as I was sending my short, friendly rejection to a kind lady representing KC Masterpiece BBQ sauce, I hesitated. I read further. I was intrigued. I decided to break my rule.  During the past week, I have been touched by the positive comments on my previous post.  I’m feeling thankful for the kindness of my readers.  And, I realized that there are likely a few of you that might love going to a concert this Sunday for free and perhaps some of you that might be even more excited about the prospect of getting close enough to Keith Urban to smell Nicole Kidman’s perfume.  So, I decided that if I had the ability to help you do that, I would.

I work in marketing and I understand the deal with partnerships, advertising, spin, links and traffic.  Frankly, it has become a difficult world for marketing with endless forms of communication, short attention spans and TiVo’s ability to skip commercials.  And now, companies are relying on bloggers of all types to help deliver a message and they really have no control over what we will say.

Okay, boring commentary aside, KC Masterpiece (as in BBQ sauce) is sponsoring Keith’s concert tour.  They are the ones who are generous enough to give you a chance to win these tickets.  Their pitch is “The Real Deal.”  Are you authentic just like KC Masterpiece BBQ and Keith Urban?!  Let’s play along…

The Method: Leave a comment on this post letting me know you are interested in the tickets and if you feel like it, tell us what the “Real Deal” in your life is (i.e. your favorite old jeans, your volunteer work, your love of animals).  On Friday at 10 a.m., I will use random.org to choose the two winners.  Two tickets will be waiting for each of you at the concert on Sunday and Keith Urban just might be waiting for you back stage with a heaping plate of BBQ chicken.  Let’s see how this goes.

For additional chances to win tickets, go here.
Read more about the concert here.

This is primarily a food-centric blog.  But, as I have written above, Whipped is about food, drink and conversation from around the table. I foresee I will be talking about Fuerza Bruta around many a table and so will you once you go and see it!

Last night, I was lucky enough to be one of the first in Chicago to experience Fuerza Bruta.   Upon arrival, the audience was led through the historic Auditorium Theatre right up to the stage where we stood together for the duration of the performance.

Fuerza Bruta is a thrilling, experiential, new style of theatre.  It has the inventiveness of Blue Man Group during their opening season (before they made themselves boring), the physical beauty as well as the visual and auditory stimulation of Cirque du Soleil and the energy of the best concert you have ever attended.

Together with the performers, the audience moves around the stage surprised and engaged with each “act.”  It got a little messy at times and for some perhaps it was all too close for comfort.  But, I found that the proximity to the action and the physical interaction between performers and audience created an unbelievable exchange and crescendo of energy throughout the show.

Fuerza Bruta moves seamlessly from being beautiful and breathtaking to loud and dynamic.  The show is sexy, unexpected, sensual, active, vibrant, entertaining and colorful.  Though it is full of tricks, it didn’t feel gimmicky.  I left the theatre feeling a bit more alive than when I entered.

If you are severely claustrophobic or can’t physically stand for an hour, you might not want to go.  Everyone else, wear comfortable shoes, open your mind to a new type of theatre and prepare for an hour like no other.

Watch a video preview here and buy tickets here.

There is a period of time in a helium-filled balloon’s life, usually less than 24 hours, when it hovers between life and death.  And if you tune in and allow yourself the illogical notion that it could be, you may find that these in-between balloons have spirits. 

Mini-Whipped turned two-years-old over a month ago and the fittest of the birthday balloons are still surviving though not clinging to the ceiling with the same gusto. Every few days, one of them lets go of the ceiling and floats to in-between world.  

In this state, the ballons have begun traveling our house, approaching us at eye level and even slowly climbing the stairs.  One yellow orb seemed to have a voyeuristic bent and hovered outside a set of glass French doors peering into our bedroom for a day before accepting his final resting place on the floor.

Our weeks of witnessing the balloon lifecycle have reminded me of one of my college apartments that I am certain was haunted by a human spirit (evidence and details to be left for another story.)  I was not uncomfortable then and I am not uncomfortable by our hovering visitors now.

I know, I know… you are probably thinking, “They are balloons you idiot!” But the way they float and move and watch makes me consider that they have or are spirits.  And thinking of gentle spirits reminds me that there is so much we don’t know about all of the worlds both in-between and beyond.  And so, I let the helium balloons have their day or two, without a premature pop, and thank them for reminding me to find peace in the things we cannot see or do not understand.

Eating right isn’t easy, especially when you have kids who can mow down every candy, cupcake, pizza, and burger in site without skipping a beat.

That’s not to say that you only feed your kids junk, but that you’ve probably been known to eat their leftover mac-n-cheese or the extra chicken nuggets more often than not.

Even if you pack lunches for them during the school year, the cost of food and the unhealthy options are everywhere, taunting time crunched and stressed parents everywhere. Fear not, because with a little planning and simple habits, you can provide healthy, economical, tasty choices for your family year round.

A Week of Eating In
It’s so easy to settle for eating out. You don’t have to cook. It’s fast. And, even better, there’s no dishes to clean! But it’s also expensive, and far less healthy. Try scheduling a whole week of meals at home, so when you do go out to eat, it becomes a special occasion. On Sunday, plan ahead for the week, setting easy-to-make meals and buying the groceries you’ll need ahead of time. You’ll be surprised how much money you’ll save, plus you’ll get to spend more time with your family.

Fresh and Frugal
Buying fresh, unprocessed food is not only better for your waist, it’s better for your wallet as well. The best bet for getting the freshest food is to find a local farmer’s market (a apple or peach orchard anyone?), where you can get in-season fruits and vegetables, as well as fresh meat and cheese. If you can’t find one, head to your local grocery store and begin shopping the perimeter of the store. Fill your cart with fruits, vegetables, and meats (lean options like poultry and fish are best). Remember that the inner aisles are filled with processed foods, which tend to be more expensive as well.

Here are three ways to eat better, and save bigger all summer long.

#1: Double Up
Make Breakfast for tomorrow while you make Dinner tonight! Cut up fresh fruit, slice the bagel, portion your cereal, whatever you have to do to ensure you don’t make excuses in the morning for grabbing a giant muffin at the coffee shop because you “didn’t have time for breakfast”

#2: Everyone picks a meal
“Oh, no! Chicken and rice again!” We’ve all heard it, and back in the day, we said it as well. To avoid mealtime showdowns, get everyone together at the beginning of the week and let people choose a meal or two that they want for the upcoming week. That way, there’s no surprises, and, when it comes to “their meal,” the person in charge can help prepare the food. It’s a great way to lighten your load, while keeping everyone content to be eating at home with the family.

#3: Grocery lists
If you go to the grocery store and grab whatever you feel like, you’ll find that you often choose foods that aren’t the healthiest, and you may end up forgetting those foods that are needed to prepare your meals for the week. By preparing a shopping list ahead of time, with the specific ingredients for every meal, as well as special requests from different family members, you can eliminate extra trips to the store, and avoid getting food you don’t really need.

Alicia Rockmore is one of the co-founders of Buttoned Up, Inc., a company dedicated to helping stretched and stressed women get themselves organized and a co-author (along with Sarah Welch) of “Everything (almost) In Its Place.”  Please visit www.getbuttonedup.com and follow them on twitter @getbuttonedup or @rockmore.

For me, one of those lessons was how to make a hard boiled egg.  When I went to college, there were a number of times I found myself in the kitchen at a standstill, lacking basics.  A quick call to mom or a flip through the index of a general cookbook (this was before days of laptops and wireless internet access in kitchens) and my Cooking 101 knowledge was slowly filled in.  

Surprisingly, it wasn’t until quite a bit later that I realized I had no idea how to make a hard boiled egg. My first point of reference was The New Basics Cookbook that I had received as a wedding gift.  Unbelievably, it did not include instructions for cooking hard boiled eggs.  Though I have made a few good recipes from the book, I must admit, I have never quite forgiven it.

The below instructions were not the first I found but they are the most foolproof.  I end up with nice, yellow yolks each time.  Should you find yourself without this basic lesson, I hope this helps!

How to Make Perfect Hard Boiled Eggs

Step 1: Place eggs in a high-sided sauce pan and fill with water at least 2 inches above the eggs.  You do not want to use eggs that are too fresh like farm fresh eggs because they are harder to peel.   

Step 2: Turn on high heat and keep an eye on the eggs.  When they reach a boil, cover the pan and remove the eggs from heat.  

Step 3: Keep the pan covered for 12 minutes.  If you are using very large eggs, you may want to increase it to 13 or 14 minutes. 

Step 4: Immediately remove the eggs from the hot water and put them into a bowl of very cold ice water to stop the cooking.  Leave them in the cold water at least 3 minutes.

Step 5: Remove the eggs from the water and eat immediately, make egg salad, whip up some deviled eggs or store them in the refrigerator.  I have read you should eat them in 5 days but I have eaten them after a week with no negative effect.

My husband often surprises me with some hard boiled egg artwork.  I highly suggest being creative with your eggs.  Though markings will be removed with the shell, somehow the eggs inside taste better!

This past week, Chicago pulled its usual mood swing on us. From cold and rainy and unseasonably icky to over 90 degrees and humid. I have a very hard time adjusting the 30 degree temperature rise. Redheaded freckle faces are not built for such intense heat. Just the thought of turning on the stove makes me swoon and we currently have no grill.

The answer? Summer snack plate. The recipe is very simple. Open your cupboards and refrigerator and pull out whatever you have. Put is on board or serving platter. Crack some beers and dine outside. Voila. The real 10-minute meal solution.

I usually include cheeses, nuts, bread or crackers, fruit and leftovers. This time, we had some egg strata from a brunch I had hosted that I cut into squares and served cold along with the rest of the spread. All this meal needed was some blueberry crisp or cobbler for dessert. But of course, that would have meant turning on the oven. Maybe next time.

Don’t make a picnic a big deal so that it seems like hassle. Just throw some food into plastic containers or stop by your local deli and then head to the grass. If you are lucky enough to have a front or back yard, just carry your lunch or dinner right outside. I would give a good picnic the relaxation equivalent of 3 massages.

If you are a fellow food blogger you can probably relate. I often look back through my own recipe archives and have no memory of making some of the things I posted. If it weren’t for the photo, I would scarcely believe it. Some picnic fare I plan to bring out of my archives and into the Summer of Fun:

Chicken Souvlaki Salad
Lentil Salad with Sun Dried Tomatoes and Feta
Couscous Salad with Almonds and Cranberries
Grilled Chicken, Mango & Jicama Salad (use leftover grilled chicken from the night before)
Asian Rotisserie Chicken Salad with Cilantro Dressing
Orzo Salad with Chickpeas, Dill, Feta and Lemon
Light Potato Salad with Sour Cream and Capers
And for when it really gets warm out… Watermelon Salad

A child’s first year of life is a whirlwind. Some days, if you watch close enough, I swear you could see them grow right before your eyes. Mini Whipped’s palate has evolved as fast as her motor skills. It has kept this cook on her toes! By 5 months, we were feeding her rice cereal. A few months later, I started making her homemade baby food and freezing it in ice cube trays. (Find first set of baby food tips here.) Now, at 1 year of age, she will eat just about anything. Still, I have found that having readymade meals in the freezer makes things easy when our schedules are taxing.

Some tips and ideas for feeding a 1 year old:

MUFFIN TINS: Upgrade frozen portions from ice cube trays to muffin tins! The perfect new portion size.

ORZO PASTA: A great pasta to add to meals. It is small enough you don’t have to cut it further and big enough to add some appreciated texture.

VEGGIE BABY LASAGNA: Steam a bag of frozen spinach. Puree it. Mix in orzo pasta, small curd cottage cheese and a bit of shredded mozzarella. Freeze portions in muffin tins.

WAFFLES: Whole wheat frozen waffles are a favorite breakfast treat in our house. Just cut them up in small squares and serve with bananas.

GROUND MEAT: Ground turkey and chicken are fast and easy. Freeze in baby size portions and pull them out to saute quickly for finger food. Serve with peas and carrots. The organic frozen veggies will thaw in hot water while you cook up the ground turkey.

POLENTA: Follow package directions, put the cooked polenta in a loaf pan. Use slices as needed for baby and parents! Try topping with your favorite pasta sauce.

MINI PIZZAS: Buy mini whole wheat pita breads. Top with sauce, cheese and ground meat or veggies and put them in the toaster oven or under the broiler. Put extras on a baking sheet and freeze them. Stack the frozen pizzas in a tupperware and take out as needed.

SMOOTHIES: Yogurt and fresh fruit smoothies will teach your little one how to use a straw in no time!