Why set a word of the year?

For me, a single word (or sometimes a few) acts like a guiding light — a North Star to help me find my way when life feels foggy or when I start to lose direction. It’s not about chasing specific goals (which, let’s be honest, I often abandon by February). It’s about setting an intention — a meaningful, grounded compass that reminds me what matters most as I move through the next twelve months.

This isn’t new for me. I first began choosing a word of the year in 2021 — you can read about that here.

That first year, I picked two: Wisdom and Recharge.

Looking back, I’d say I did pretty well — although 2022 seems to have slipped by wordless. Oops!

Wisdom

I found wisdom in unexpected places — through trying new things, making mistakes, and learning what not to do. I listened more, spoke less (well, sometimes), and tried to see things from other people’s perspectives instead of clinging to being “right.” As Socrates said, “The only true wisdom is in knowing you know nothing.”

That one hits home — especially for those of us who like to be right (guilty as charged).

Wisdom also showed up in acceptance — particularly when it came to my limitations with Multiple Sclerosis. It’s a brutal kind of wisdom, learning to work with what you’ve got instead of pretending you have more in the tank than you actually do. But it’s real, and it’s honest.

Recharge

Now, did I manage to recharge? That’s… debatable. When you live with a chronic, progressive disease like MS, your energy starts in the red zone before you even get out of bed. But I tried — some days better than others.

I pushed myself to move my body, even when I didn’t feel like it. Golf has been both my challenge and my therapy — a chance to laugh with friends, soak up the outdoors, and remember what joy feels like. I also created short yoga sessions at home (thank you, YouTube), which made it easier to stretch without the big “getting ready” production. Some days I showed up. Some days I didn’t. But I tried.

I also meditated more, booked massages, and even saw my physiotherapist more often. Baby steps — but in the right direction.

Where I fell short?

Sleep.

My nighttime habits could win awards for “Most Counterproductive.” I stay up too late, play games on my iPad, or binge a show my husband wouldn’t like. And while I tell myself I’ll rest “tomorrow,” fatigue doesn’t wait. MS fatigue isn’t regular tiredness — it’s a bone-deep exhaustion that no amount of sleep can fix. It’s an uninvited guest that never quite leaves, and I need to learn to manage it better.

Another thing I’m working on — not carrying other people’s burdens like they’re my own. My heart wants to fix everything for the people I love, but sometimes what they need most is a listening ear and a reassuring hug. I’m learning (slowly) that being there doesn’t always mean solving the problem. Progress, not perfection.

My Words for 2023: Authenticity, Intention & Self Reflection

Because I’m an overachiever (and a slow learner), I couldn’t pick just one word this year.

I chose three — different, yet beautifully connected.

Authenticity

To live authentically means being true to your own heart, your values, and your voice — even when it’s not easy. It’s about letting your actions match your words and your words match your truth.

When we stop people-pleasing and start showing up as our real selves, that’s when we begin to live freely.

“Authenticity is the daily practice of letting go of who we think we’re supposed to be and embracing who we are.” – Brené Brown

“The simple life is an authentic life.” – Kilroy J. Oldster

Intention

Living with intention means choosing what matters most and acting on it — in work, rest, and play. It’s the opposite of autopilot. It’s showing up with purpose.

“Respond to every call that excites your spirit.” – Rumi

“Work on purpose. Play on purpose. Rest on purpose.” – Izey Victoria Odiase

“The key is not to prioritize your schedule but to schedule your priorities.” – Stephen Covey

Self – Reflection

Reflection is how we grow — by pausing long enough to ask why we do what we do. It helps us see what’s working, what’s not, and what truly matters.

“The unexamined life is not worth living.” – Socrates

When we take time to reflect, we stop chasing what doesn’t matter and start nurturing what does. I’ve always said I want a life I don’t feel like I need to run away from — and I think these three words will help me get there.

So, here’s to Authenticity, Intention & Self-Reflection!

Here’s to 2023 — and to continuing the practice of showing up as the truest version of myself.

And if I stumble along the way, I’ll hold onto this gentle reminder from the Dalai Lama:

“Forget the failures. Keep the lessons.”

Cozy Nights, Warm Hearts

For me, food has always mirrored life — a mix of trial and error, patience, and the occasional messy masterpiece. The act of cooking brings me back to centre, especially when the world feels a little too loud.

As I step into a year guided by Authenticity, Intention, and Self-Reflection, I’m leaning into recipes that remind me to pause, nourish, and enjoy the simple comforts around me. These two cozy dishes are exactly that: easy, flavourful, and made with love — the best kind of self-care.

Ham, Bacon & Pancetta Bean Soup

If authenticity had a flavour, I think it might taste like this soup — smoky, rich, and layered with comfort. It’s a humble mix of pantry staples and love, simmered low and slow until every ingredient tells its story.

This is the kind of recipe that asks for a little time but gives back so much more — warmth, nourishment, and that deep sense of home you can feel in your bones. It’s one of those dishes that reminds me that good things take time… and that slowing down isn’t just okay — it’s necessary.

So pull out your biggest soup pot, turn on some easy listening, and let this hearty bowl of goodness work its magic. Whether it’s a chilly evening or just one of those days when you need a bowlful of comfort, this Ham, Bacon & Pancetta Bean Soup will wrap you up like your favorite blanket.

Ham, Bacon, Pancetta & Bean Soup

Cooking in Cowboy Boots

A wholesome and hearty soup with white beans, bacon, pancetta, ham, and tender vegetables

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

• 3 Slices Bacon Diced
• 1 Pkg Pancetta I buy the pre diced packages
• 2 Cups Fully Cooked Ham Diced
• 1 Tblsp Butter
• 3 Celery Ribs Diced
• 2 Carrots Grated
• 1 Small Yellow Onion Finely Chopped
• 3 Clove Garlic Minced
• 1½ Tsp Italian Seasoning
• 2 Cans White Beans Well rinsed & drained
• 6-8 Cups Low Sodium Chicken Broth
• 1 Bay Leaf
• Salt & Pepper to taste

Instructions

 

• Cook diced bacon and pancetta in a dutch oven or soup pot over medium high heat until your desired crispness. Remove from pot and set aside
• To the bacon grease, add 1 tablespoon butter to melt
• Add sliced celery, onions & carrot and cook for 4 or 5 minutes or until veggies are crisp tender
• Stir in the garlic and season with salt, pepper and Italian seasoning
• Stir in the ham and cook for 1-2 minutes until heated
• Add the beans, stir and cook for 1 minute
• Stir in the chicken broth and add the bay leaf and bring to a boil
• Reduce the heat to a steady simmer and cook for 15 minutes
• Discard the bay leaf
• Stir in the bacon and pancetta
• Taste for seasoning and if necessary, add salt, pepper or Italian seasoning

Sweet Skillet Cornbread

Every good soup deserves a partner — and this Sweet Skillet Cornbread is exactly that.

It’s golden and slightly crisp on the edges, with just enough sweetness to make you smile. I love how the scent fills the kitchen while it bakes — buttery, toasty, and nostalgic all at once. There’s something grounding about it, a reminder that simple food can bring joy without needing to be fancy.

This is a recipe to make with intention: pour the batter slowly, enjoy the sizzle as it hits the hot skillet, and resist the urge to rush it out of the oven. Serve it warm with a pat of butter and maybe a drizzle of honey if you’re feeling indulgent. It’s the perfect companion to your soup — and to a quiet, reflective evening at home.

Sweet Skillet Cornbread

Cooking in Cowboy Boots

Print Recipe

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Equipment

• 1 9" Cast Iron Skillet

Ingredients

  

• 1 Cup Flour spooned and leveled
• ¾ Cup Yellow Cornmeal
• ½ Tsp Kosher Salt
• ½ Tsp Baking Soda
• 2 Tsp Baking Powder
• ½ Cup Butter
• ¼ Cup Vegetable Oil
• 1 Cup Granulated Sugar
• ⅓ Cup Honey
• 2 Eggs Large
• 1¼ Cup Buttermilk*

Instructions

 

• Preheat your oven to 375° degrees. Place your cast iron skillet in the oven while the oven preheats.
• In a small mixing bowl, combine flour, yellow cornmeal, kosher salt, baking soda, baking powder.
• Slice off about ½ tablespoon from your ½ cup of butter and set aside (you will grease the pan with it soon).
• Melt the remaining butter in a large bowl in the microwave.
• Add oil, sugar, and honey to the large bowl with the melted butter. Stir well until combined.
• Add eggs and buttermilk.* Whisk until fully incorporated.
• Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients DO NOT over mix! Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps.
• Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
• Pour the batter into the hot pan and smooth out the top.
• Use hot pads to place the skillet back in the oven. Bake at 375° for 28-32 minutes. The cornbread is done when a toothpick inserted in the centre comes out with no wet batter on it. You can also shake the skillet a little, and if it is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
• Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I’ve Ever Made!
• Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container.

Notes

* You can use cheater buttermilk for this recipe. Use 4 tablespoons vinegar and add milk to make 1 1/4 cups. Stir and let sit 5 minutes before using.