If you do one thing this week, you should probably make a thank you journal.
Ever since I turned an old Lisa Frank notebook* into “My Thank You Journal,” my life has been filled with more smiles. Small smiles…ear-to-ear smiles…sly smiles…smiles accompanied by obnoxious guffaws…content smiles…smiles where I don’t even realize I’m smiling!
You may even venture to call the vast increase in smiles statistically significant…and I blame it all on the thank you journal. It so damn infectious. Writing down things you’re thankful for can’t NOT put a smile on your face. I mean, I’m smiling just writing about smiling as a result of smiling from the inception of this thank you journal idea.
All it takes is two words: THANK you. Thank YOU. THANK YOUUUU.
So simple, yet so underused…until today.
Thank you to my frizzy, curly-haired mop. Even if you make me look like an electrocuted version of Medusa some days, I can go without washing you for a week, style you in less than two minutes and never tell if you have split ends or not.
Thank you to sparkling water. You saved me from Diet Coke.
Thank you to my amazing, hilarious + inspiring blog readers who wished me a happy 27th birthday AND congratulations on going back to school. You are the best.
Thank you spicy cinnamon candles. You make my danky, uncleaned apartment smell so pretty.
Thank you Chobani for making Greek yogurt that comes in 32-ounce containers. Sadly, I still go through your jumbo tubs in mere days.
Thank you to quarters. You are so much better than pennies, dimes and nickels.
Thank you Jake Gyllenhaal for staying single at age 31 so you can meet your Everythingtarian soulmate and make cute blue-eyed babies with heads of kinky, crazed curls. Sorry about the hair – unfortunately, I can’t change genetics.
Thank you cold Wisconsin winters. I rarely have to shave my legs because of you.
Thank you to my best friend Ashley for sending me a birthday card with a clown eating a hot dog and an inappropriately phallic message inside. It was the creepiest card I’ve ever received…in a good way.
Thank you to the three anonymous donors who each gave more than $100 and ALL the donors to our Haiti Medical Mission of Wisconsin fundraiser. I am so humbled.
Thank you to myself for not owning a scale. The month of December thanks you for it.
And a very special thank you goes out to tofu, the slightly scary-looking soy product that is giving me a much-needed respite from the meat devouring going on as of late: whole roast chickens, eating a roast beef sandwich for Christmas Eve dinner at Arby’s and the pans of lightened-up buffalo chicken dip I have sitting in my fridge (<- recipe to come!).
*And yes, I actually found an old Lisa Frank notebook of mine…I know you’re jealous.
Tofu Tarragon Dip
Prep time: 10 minutes
2 (12-oz) packages silken tofu, drained
2 T white wine vinegar
1/2 T olive oil
juice of 1/2 lemon
1 t minced garlic
1 small onion, finely diced
2 T fresh tarragon, julienned
salt + pepper, to taste
carrots, celery, pita chips and/or pretzels, for dipping
In a food processor or blender, puree tofu, vinegar, olive oil, lemon juice and garlic until smooth. Pour into a medium bowl, and fold in onion and tarragon. Salt + pepper, to taste. Refrigerate overnight to let flavors soak in. Eat with your choice of dippers.
Makes 3 1/2 cups
Finish this sentence: Thank you to _________________. Remember, sharing is caring!