Ryan Matt Reynolds - A Special Episode on Undoing Urgency: Reclaim Your Time for the Things That Matter Most, Part 1
Updated: 1 day ago
Join Ryan Matt Reynolds, author of Undoing Urgency: Reclaim Your Time for the Things That Matter Most, for a practical and encouraging conversation about taking control of your time. Matt shares strategies for tackling the many items on your to-do list, including how to distinguish between what is urgent and what is truly important.
We discuss how to focus on a task, create a false deadline, and use the Pomodoro technique—even for busy moms! Matt also explains his GAME plan for reaching long-term goals and the difference between happiness and joy.
Whether you're young or not-so-young, have a house full of children, or are enjoying an empty nest, this episode is for you. Matt offers plenty of practical wisdom to help you make the most of your time and build a life of value, purpose, and joy.
We're so glad you're here!
The following tips and recipes will be discussed in part 2! Stay tuned...
Hosting Tips: (see bottom of post)
Recipes:
Sous vide tri-tip:
I smoke the tri-tip at 200-225 for approximately 1 hour to get a good smoke flavor on the meat, then sous vide at 119°F for 1-2 hours (it could even go longer if desired - it won't degrade or overcook), then sear it in a ripping-hot cast iron pan right before serving. I make a thin gravy from the drippings and beef stock. I add 1 Tbsp Worcestershire, 1 Tbsp Dijon mustard, and a little black pepper, granulated garlic and granulated onion. I usually serve it with Pioneer Woman mashed potatoes (link), since they can sit in a 350°F oven until everything else is ready.
Spatchcock / honey lavender chicken:
The recipe is free and it's fantastic.
Pork carnitas:
I smoke a pork shoulder at 250 degrees for ~8 hours, rest it, shred it, and hold it in the crockpot with its juices and seasonings. Right before dinner, I spread portions on a sheet pan and broil them until the edges crisp. That way you get crispy edges and it doesn't sit in fat.
Baked ziti:
I start from Allrecipes' Baked Ziti. The big upgrade is swapping the ground beef for chuck roast that I smoke for 2 hours and then braise in stock until tender. It really takes the dish to another level. I also use about 40oz of homemade tomato-basil sauce, add Italian seasoning to the meat, and swap the sour cream for 1½ cups of ricotta tossed right into the noodles.
Favorite salad:
Baby Spinach and Baby Arugula Salad with Lemon Vinaigrette
Submitted by Matt Reynolds
Dressing Ingredients:
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 very finely minced small shallot
1 garlic clove, grated on a Microplane
Black pepper
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salad Ingredients:
Baby spinach
Baby arugula
Strawberries, sliced (or any berry)
Honey-roasted sunflower seeds
(Or swap out the berries for shaved Parmigiano-Reggiano cheese for a savory option)
Directions:
1. Combine the dressing ingredients. Shake in a small mason jar and dress the salad right before serving.
2. Top salad with sliced fresh strawberries (or any berry) and a sprinkle of honey-roasted sunflower seeds. (Or occasionally, I swap out the berries for shaved Parmigiano-Reggiano cheese to make a more savory salad over sweet.)
Reynolds Family Chocolate Chip Cookies
Submitted by Matt Reynolds
Ingredients:
1½ sticks (¾ cup) softened butter
½ stick (¼ cup) browned butter
1¼ cups brown sugar
¾ cup white sugar
2 eggs
2 teaspoons vanilla
1¾ cups all-purpose flour
1 cup bread flour
½ tsp baking soda
½ tsp baking powder
¾ tsp salt
1 teaspoon cornstarch
2 ½ cups of any chips: semi-sweet, milk chocolate, M&Ms, butterscotch, whatever you love
Directions:
1. Cream the butter and sugars thoroughly, 5-6 minutes. Mix in eggs and vanilla.
2. Mix in the dry ingredients until well combined. Fold in the chips by hand until just combined.
3. Wrap the dough tightly in plastic wrap and chill for at least an hour.
4. Bake at 350°F for 12 minutes. Let the cookies cool on the baking sheet for 8-10 minutes before transferring to a wire rack.
Recommended Items:
Chef's knife: Mine is a Japanese carbon steel knife. Whatever you choose, a really good chef's knife will change your life in the kitchen.
XL cutting board: Mine was custom made. Get the biggest board your counter can handle!
Smoker: Kamado Joe Big Joe III (3 options below to compare price). Use with high-quality XL lump charcoal.
Food warmer: It's a FiveStar built-in warming drawer. It's not something you can buy online anymore, but here's the brand: https://fivestarrange.com/
Hosting Tips from Rachel:
Rachel is the real talent behind our tables, so here are a few of her favorite ideas:
- Set the mood with lighting and pleasant smells.
- Fresh flowers in a jar with a ribbon tied around it, and handmade place cards on the plates or tied to the napkins.
- Keep it simple but elegant, and let the style reflect the personality of the hosts.
- Hosting can be stressful and keep you from being fully present with your guests. So think ahead and troubleshoot everything you'll need to make the evening feel effortless and enjoyable for everyone. Make a list of to-dos and a timeline for when each needs to be done.
- You don't have to spend a lot to make your table beautiful. Buy basic pieces you can reuse or repurpose, like hurricane vases. Fill them with seasonal or themed items: small pumpkins, potpourri, or sand and shells with water and floating candles. There are so many uses!
- Buy decor on clearance at the end of the season to use next year.
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