With sugar on top

Green Tomato Soup

2007-09-09T22:21:00.000-05:00

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish: sour cream (optional)

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.

Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Makes 4 to 6 servings.

Gourmet
September 2004

Chrysalis

2007-05-15T21:23:00.000-05:00

I have been quiet and life may be busy right now, but the view from here is amazing... Here is a peek of my perspective from chrysalis. The view from here is breathtaking and I am soaking it in while waiting for my wings.

Sometimes There are no words...

2007-05-08T16:37:00.000-05:00

only pictures...

Starlight Starbright

2007-05-08T16:32:00.000-05:00

First star I see...

Southern Fried Chicken

2007-04-30T11:35:00.000-05:00

I made this for a Spring Dinner for four under the Magnolia Tree in our backyard in WV a couple of years ago. I served it with Baked Beans, Corn Bread, Biscuits, Coleslaw, and Southern Style Green Beans. YUM! Makes my mouth water just thinking about it!

Southern Fried Chicken

Recipe courtesy Paula Deen
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Molasses Ginger Cookies

2007-04-30T11:31:00.000-05:00

These cookies are a big favorite of mine. They are awesome with fresh squeezed lemonade in the Summer, hot spiced cider in the Fall, or with Eggnog during the holidays.

3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Garlic Cheese Biscuits

2007-04-30T11:30:00.001-05:00

Blue has been making these for years and they are a million times better then the ones you will find at Red Lobster!

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Marinated Tomatoes

2007-04-30T11:30:00.000-05:00

This recipe might be one of my favorites by Paula Deen. It is the best way that I have found to enjoy the first southern tomatoes that hit the local farmer's market. It is even better when made with tomatoes from your own back yard.

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Beer in the Reer Chicken

2007-04-30T11:29:00.000-05:00

We tried this for the first time last summer and I am convinced that this is "THE BEST" Method for grilling a whole chicken. If you are not a beer drinker, then just pick up a can of cheep beer at the gas station. You will not taste the beer on the chicken, but I promise that it will be the most succulent chicken you have ever grilled. This is also a big hit with the guys.

1 (3-pound) chicken
Seasoned salt
Lawry' Garlic Salt
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Note: 1 chicken serves 2 to 4, depending on appetites.

Brown Sugar Pecan Cookies

2007-04-29T22:00:00.000-05:00

Blue loves these and could easily eat a whole tray of them warm from the oven.

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.

In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

Corn, Avocado, and Tomato Salad

2007-04-29T12:12:00.000-05:00

Recipe courtesy Paula Deen

This is one of my very favorite summer time recipes!

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Brown Rice, Tomatoes and Basil

2007-04-29T11:33:00.000-05:00

Barefoot Contessa Family Style Cookbook

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Sherried Mushroom and Ham Soup

2007-04-29T08:44:00.000-05:00

This Past weekend Blue and I went foraging for Morels. Unfortunately, we were not able to find any, so I instead made this soup with Baby Bellas. This soup is rich, hearty, and a fabulous way to use up some of that left over left over ham from a big dinner.

Recipe Courtesy of Gourmet Magazine

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, finely chopped
1 clove garlic, finely chopped
1 pound assorted exotic mushrooms, half sliced and half finely chopped
3/4 pound ham cut into 1/2-inch cubes
3 tablespoon cream Sherry
2 tablespoons flour
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens
3 tablespoons sour cream
Roquefort Toasts

In a saucepan melt butter with oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

ROQUEFORT TOASTS:

1 round Pita bread
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened

Slice Pita round into 6 wedges. Place on a baking sheet, in single layer. Bake in middle of a preheated 350 degree oven for 10 minutes, or until golden.

In a bowl, cream together the Roquefort and the butter. Spread mixture on toasts Yield: 2 servings

The Colors Of My Day

2007-04-27T20:42:00.000-05:00

Wheatberry Salad

2007-04-25T21:45:00.000-05:00

Life has been busy, so dinner has been simple. We have been craving this quite a bit lately and I am wondering what else we can do with the big bag of wheatberries I bought this past Fall...

Wheatberry Salad
Recipe From The Barefoot Contessa

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Bad Weather Brunch

2007-04-13T11:47:00.000-05:00

Last night Blue and I were talking about the entertaining that we will no doubt have to do with his new job and I was kind of feeling a bit freaked out till he reminded me of a party I threw in our tiny cottage in WV, 2 years ago. Blue and I have always entertained and I love throwing a seasonal brunch, but before this, I had never had more then 12 guests.

The pics are just a little bit of some of what I did this particular time around. There were 40 people, and due to some nasty winter our brunch under the magnolia tree in the back yard had to be moved inside. At first I panicked, then too, but everything was fine and it was one of the best parties I have ever thrown.

Just thought I would dig up my pics and share them as many of us get ready for some nasty winter weather in April. Yeah... Nasty winter weather...

The beverage table was located in the Parlor with another table full of food. I love serving Mimosas for breakfast and after the party, between what I brought and other showed up with, I counted 53 bottles of champagne, 8 bottles of Grand Marnier, and that did not include the 12 cases of beer that the guys snuck in as well. It was definitly one of those lose one of you shoes kind of parties and it was FUN!

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Bon Appétit Magazine

2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Chopped fresh chives (optional)

Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

Makes 6 side-dish servings.

COWBOY CHRISTMAS BREAKFAST
Recipe courtesy of www.epicurious.com

The thick slices of garlicky bread in this dish are known as Texas toast.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys).

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Recipe courtesy Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Just a little bit of Easter goodness...

2007-04-10T16:28:00.000-05:00

I found these little cupcakes in Whole Food's Bakery. They were really yummy!!! I can not help, but think, that eating more natural foods is not going to be a problem... :-)

New Beginnings In Perspective

2007-04-04T08:04:00.000-05:00

Life Comes At You Fast...

2007-04-02T09:23:00.000-05:00

For Blue and I, March came in like a lamb and left like a lion... We started the month, somewhat groggy from hibernating all winter and other then discussing plans for a possible move to the city, there really was not much on the horizon.

Inspired by many here, I started a new blog, a more professional one where I could really stretch my passion for writing, grow, and gain a new experience as I focused on just one of my interests. I was a little intimidated by the concept at first, but I am really enjoying the challenge and embracing it with all that I have to give.

Right now it is just a sleepy little blog that no one really knows about, but it is shaking my small world in ways that I could have never imagined. It is forcing me into a place that I have not been in a while, a place where I am fiercely proud of something I have created, a place where I am able to recall just who I am and what I am capable of. Considering the dark tunnel of depression, that I not to long ago left behind, the expanse of time it took for me to heal, and the fact that I lost a few years of my life to that process... I am astounded by how quickly I am outgrowing that dormant state. For months now, I keep thinking that I am in the springtime of my life, that this is as good as it gets... But, then I wake up to yet another sunny day to see that there are at least a million more things in bloom with in it. I look at the trees outside my window and their Springtime transformation speaks to me on a symbolic level reminding me that it can be truly natural to just start rapidly bursting to life after a long season of barrenness. This thought is comforting and gives me hope for all that is to come... Standing under the trees looking up at the sun shining through it branches, I brace myself instinctively know that the next phase is going to happen very fast.

Just a week ago, Blue was approached with a possible job offer. This was completely out of the blue and our week was scattered as we began to process the implications a change like this could/would have on our lives. My own thoughts were erratic at best last week and much fell by the way side as we both tried to process our feelings and instincts. Blue was very needy and I spent every evening sitting next to him stroking his face, his, arms, and his hair. He needed that touch, needed that comfort, and needed to know it would all turn out ok. I needed those things too, but deep down I knew he needed them more and I gave them to him with all that I had in me. As the week closed on Friday, the camera lens was a bit more focused and we were starting to be able to see the major components of the picture. The view was promising and our perspective of it brought out something in Blue that I had not seen in a while, Hope and a desire to achieve some of his long shelved dreams.

This excited and inspired me, but at the same time, it thew me into a personal quandary as I wondered where my place would be in the final composition...
This new job would bring us an entirely different lifestyle and whispers a promise of a life that we would have never in a million years envisioned for us... a journey that could very well set Blue on path that would easily include putting his name on one of those little signs that mark the side of the road during the election season... A life where a good man like my husband, could possibly leave a positive impression on the world around him. Of course this is speculation, but as I consider how amazing he is and how much I believe he has to offer, I can literally see/sense it on the horizon. Although I have never had a interest in stepping up to the plate and playing the "Appearances Game." I have to admit, I think of Blue's potential and I know beyond a shadow of a doubt that our world needs more men like him and we need them in power. I/We need to play the game...

So, with all that I have learned through my life, and drawing on the strength I gained through it, I am putting those inhibitions aside and I am going to step up to that plate next to him. It is not or will never be in my nature to be something I am not, but the pressure is on to recreate the next phase of my life, I almost feel like I am in a pressure cooker considering how my choice will undoubtedly be a great asset or truly do nothing to further Blue's career. With the eyes of people I have never even met on me and already inquiring about my future goals... I have literally been shaking in my shoes... I knew one day when Blue quit working for his company and we quit traveling that I would one day choose a second career and recreate my place in this world once again, but I never in a million years expected my choice to be so critical... Blue of course as always is encouraging me to follow my dreams, to do whatever I want, he has given me a blank canvas, and the promise that no matter what I create upon it, he will not only buy it, but still continue to be my biggest fan. Could I possible love that man of mine anymore?

All weekend long I stared at that blank canvas and flooded it with a million colors and shades of the rainbow with in the scope of my own mind, experience, passion, and comprehension. Hands shaking last night I decided the direction I wanted it to go and I took a deep breath as my brush hit the first color on my palette, and lefts it's indelible mark on the immense white space. That first brush stroke was extremely intimidating, but now that the brush is wet, they are coming naturally, and I am very focused on the task at hand...

In Fall 2007 I will go back to college part time and begin to seriously work on my associates degree. I debated working part time, we scrape by right now, but if Blue accepts this job, his salary will almost double. We will be far more comfortable in our 30's then we ever could have hoped for... This may not be the American way, but we have decided that this is more then enough for us and I am opting to dedicate myself to Public service in the community.

I have long ago hung up my hat as a nanny, but I do want a career that was equally as fulfilling. Volunteering is something I have always been passionate about and it offers me a way to support Blue's career, while not selling out my self or my own dreams...

Tears trickle down my cheeks as I write this, because I know I have found my place, where I am meant to be, and my purpose in this next stage of my life. My focus is going to be on helping to bring the arts to inner city children, inner city children that were once like my Blue... Yes, there is more to this story and maybe one day I will share it... But for now, just know that as soon as that first splash of paint hit the canvas, Blue and I both knew it was right. We knew beyond a shadow of a doubt that this is going to be my/our fate and we are overwhelmed with all of the wonderful possibilities. Last night over dinner Blue says to me, "I think everything we have gone through was for a reason and I think more then ever now that we were not put on this Earth to raise our own children, but to nurture many." ...and then he just laughed gently not second guessing for one second that this was the way it was supposed to be all along... and you know what... my heart is dancing to that very same beat...

Shades of Green

2007-03-30T12:06:00.000-05:00

Just a little peek at the first few shades of green this spring.

Starting Spring GMO Free

2007-03-30T11:00:00.000-05:00

This week I watched a documentary called The Future of Food.

This movie really made me look differently at many of the foods Blue and I were eating. Before watching this movie I had a slight idea what GMOs (Genetically Modified Organisms) were... But, I will be honest and admit that I really had no clue how they factored into my everyday life and the impact they had on my diet...

In a nutshell, Genetically Modified Foods are foods that come from crops that were planted with seeds that have been biologically altered in a lab.

Not knowing much about GMOs I thought of them like I did those test market Olestra Potato Chips, a few years back. I thought if I saw GMO foods in the market, I would just avoid them.

For the most part, I shop the perimeter of the grocery store, cook from scratch, and eat a ton of fresh produce and whole grains. So, I thought we were doing well and eating healthy...

But after watching The Future of Food and doing a bit more research I came to the conclusion that I was very naive about the food I ate and served Blue.
Now, I am not one to just watch something and freak out with out thoroughly researching it first... and I am not going to go as far as saying that Genetically Engineered Food is really bad for you. But I will admit I am disturbed by the fact that they are not labeled and that I had no idea how much of them we are eating... or how much of them the US is producing even though they have been banned in many other countries...

For me, it wasn't just the movie... mainly it was my research... and not research from flakey websites, but from well documented sources.

Blue and I have since decided that we were going to clean out our pantry and our fridge. I feel very strongly about wasting food, but we both feel very strongly about this... From this point on, no more products containing GMOs are coming into our home with out our knowledge. Except for maybe a rare occasional Ignorance is Bliss Treat... But, even that will not not quite seem the same anymore...

Not only that, but I am no longer going to share recipes that require Genetically Engineered Ingredients... What is in my blog right now will stay..., but no more after that. This was a really big decision for us and I wanted to share it with you all.

As I consider this and look in my own pantry today to see just how many of these "Hidden Ingredients" are in there... I thought I would bring the topic up in here and ask if everyone knew how many of them were in their own home? Do you know much about them and do you feel safe feeding them to your family?

If you are not sure... Then here are a few really good resources, especially the first one.

http://www.greenpeace.org/usa/news/...d-shopping-list

http://www.centerforfoodsafety.org/geneticall7.cfm

http://www.ucsusa.org/food_and_envi...ic_engineering/

http://www.seedquest.com/News/relea...nuary/18145.htm

Roasted Bell Pepper, Feta, Chive, and Lemon Bulgar Salad

2007-03-28T18:32:00.000-05:00

One day recently when the weather was bitter cold, and the snow flakes were falling I got the biggest craving for Roasted Red Bell Peppers and a little taste of summer. I was thrilled when I found a bag of them in the freezer section of Trader Joe's. I of course could not resist, so I brought them home and used them to create this light and healthy salad. After one bite, I was so glad that I did!

Roasted Bell Pepper, Feta, Chive, and Lemon Bulgar Salad
Serves 4

1 Cup of Bulgar Wheat
1 1/2 Cups of Boiling Water

1 1/2 Tsp. Sea Salt
1-2 Lemons
1/4 Cup Olive Oil

1 Bag of Trader Joe's Frozen Red and Yellow Bell Peppers, thawed in the refrigerator over night
4-5 Fresh Whole Roasted Red and/or Yellow Bell Peppers, seeded and core removed
2 Tbs. Fresh Chives, minced
1/4 of a red onion, diced
4 oz. Feta Cheese Crumbled

Combine the bulgar wheat and the boiling water in a mixing bowl and allow to rest on the counter top for 15 minutes.

Meanwhile, juice the lemons and combine 1/4 a cup of lemon juice with the olive oil and the salt. Add this mixture to the bulgar wheat after it has rested. Mix well and let stand for another 15 minutes.

Chop up the bell peppers, and combine with the chives, red onion and Feta. Toss gently into the bulgar salad mixture and serve.

Vanilla Souffle

2007-03-25T16:05:00.000-05:00

Vanilla Souffle

1/3 Cup plus 3 TBS Sugar
1/4 Cup Flour
1 Cup of Milk
4 Egg yolks at room-temperature
1 Tbs. Vanilla Extract
5 Egg Whites at room temperature
Pinch of Salt
1/8 Tsp. Cream of Tartar
2 Tbs. Un-salted Butter

Sifted Confectioner's Sugar for dusting

Make a souffle collar by cutting a long sheet of parchment paper; long enough to wrap around the outside circumference of the souffle dish. Neatly fold this sheet in half lengthwise, so you will have a double think, semi-long, six inch wide strip of parchment. Fit the outside of the dish with the collar and secure with a piece of cooking string. Use a piece of tape to secure the top. Ultimately the collar should extend 2 inches above the rim of the souffle dish.

Butter the souffle dish with 1 Tbs of the butter, sprinkle it with sugar, (coating all of the butter evenly) and knock out any of the excess .

In a bowl, combine the 1/3 cup of sugar, flour, and 1/4 a cup of the milk. Whisk until smooth.

In a heavy saucepan, bring the remaining 3/4 Cup milk to a simmer;stirring constantly.

Slowly pour the steaming milk into the flour mixture, whisking it in as you do so.

Return this mixture back into the saucepan and whisk constantly as you bring it back up to a gently simmer. As soon as it begins to bubble, lower the heat to low and whisk constantly for 2 minutes.

Temper the egg yolks, by spooning a little bit of the simmered mixture in to the eggs, whisking no more then a spoonful at a time. (Rushing this step along will cause the eggs to scramble.)
Using a scraper, tranfer this mixture to a bowl, whisk in the vanilla, and dot the top with the remaining 1 TBS of butter.

This recipe may be partially made ahead up till this point. Cover the bowl tightly and refrigerate for up to 3 hours.

Preheat oven to 400 degrees Fahrenheit. Adjust oven racks so that the souffe can be set on the lower middle rack with no racks above it to interfere with the way it will rise.

Using the whisk attachment and a mixer, beat the egg whites with the salt until frothy.
Add the cream of tartar and beat until the whites hold fairly stiff peaks.
1 Tbs at a time, add the sugar to the egg whites until they hold perfect stiff peaks. (Be very careful at this point you do not want to tap or knock the bowl and burst any of the bubble that were formed while whipping the egg whites. These bubbles are what will help the souffle rise.)

Gently stir 1/4 of the egg whites into the yolk mixture, blending well.

Very carefully fold the the remaining egg whites into the mixture and spoon into the prepared souffle dish.

Very carefully, place souffle on the lower middle rack of the oven, carefully close oven door, and lower the oven temperature to 375 degrees.

Souffle will need to bake for 30-35 with no major vibrations anywhere near the oven or it may fall prematurely.

The souffle is done when the top is puffed and golden.

Remove the collar carefully, dust the top of the souffle with confectioners sugar and serve IMMEDIATELY! You can eagerly wait for a souffle all day long, but it can never wait for you!

Variations:

Grand Marnier Souffle
Reduce the amount of vanilla to 1 1/2 Tsp. and add 1 1/2 TBS of grated orange zest and add 3-4 TBS of Grand Marnier to the base.

Chocolate Souffle
Add 1/2 Cup Cocoa Powder to finished . Be sure to still use the vanilla.

*If you still have questions concerning making a souffle collar, here is a link on Food Network's site that may help.
http://www.foodnetwork.com/food/ck_dm_baking/article/0,1904,FOOD_18996_1740136,00.html

Linda Lou's Snickerdoodles

2007-03-23T19:01:00.000-05:00

Today was a gloomy grey cloud kind of Friday. As I watched the raindrops fall from the sky this afternoon, I had the urge to go downstairs to the kitchen and make something that would be warm, comforting, and downright filled with sunny memories. Searching through recipes, I decided on one for Snickerdoodles, one of my favorite cookies as a child.

As I got out the ingredients, I reminisced about Elementary School and the role these cookies played in my day in and day out, everyday little girl kind of life...

It was the early 80's and I can remember running home from the school bus as fast as my little legs would carry me, just so I could eat warm cookies right out of the oven and watch General Hospital on TV with my mom. Cuddled up next to her on the white velvet couch with the swanky gold pillows, I would admire how beautiful Laura was and I would dream of marrying Rick Springfield as soon as I was grown up and in 1 st grade. When mom was out of listening range, I would vow to my Barbie dolls that I was going to make Rick Springfield babies and cookies every day. He in return would sing songs about both of them on TV and of course like all stories you read in Kindergarten, we would then live happily ever after... Makes me smile now to think that like believing in the Easter Bunny or the Tooth Fairy, that I never doubted for one minute, that my big dreams would really come true...

Of course, they never did... I instead married a much sexier guy, there were no babies, but I do make him cookies from time to time. Blue doesn't sing songs about them and he doesn't even blog about them online. But, I know beyond a shadow of a doubt that he loves me, loves my cookies, and especially loves the little things I do to make even the grey days sunny. Because after all, it is all the little things that make a "Happily Ever After" come true.

*This recipe for Snickerdoodles comes from a very sweet friend of mine by the name of Linda Lou. She has such an amazing upbeat and empowering spirit that is very contagious. After she mentioned her beloved cookie recipe, I have just been dying to try it. According to Linda Lou, her recipe has a slight variation in the fact that it calls for brown sugar as well as white sugar in the recipe. The result is a very rich and decadent Snickerdoodle cookie that has a bit more of a buttery color then most of the recipes I have tried. The results were wonderful and and as I took a bite into the slightly crunchy cinnamon crust of the cookie into the chewy vanilla almond center, my afternoon did feel much sunnier!

Thank you Linda Lou for sharing such a terrific recipe and for reminding me to make every day a little special just by your example and the way you live your life!

High-Maintenance

2007-03-23T10:49:00.000-05:00

In and out of here quickly today! Yesterday I shopped all day long for some new clothes especially a couple of trendy things... It was so much fun, but so many "girly" shops had these vintage housewife looking clothes. Much of it was cute, but on me it looked loose, baggy, and frumpy. The whole style made me look like a vintage housewife that had been scrubbing clothes in the yard with a washboard for days...

Considering the fact that Blue probably gets to see me in "housewives" clothes more then enough and that I did not loose all this weight to wear things my grandmother would call potato sacks...

I bought the things that looked a bit more like something vintage pin up girl might wear. The only thing is, I don't have a "pin up" body, so they look like "good girl" clothes on me. To be completely honest, the clothes really look more like some of the things I have seen pictures of my Great Aunts wearing when they were living and working in NYC during World War II. But, I am going to sell them to Blue as "Pin up" and make him think he just spent our money on something exotic.

I also saw a quote on a package of napkins in Z Gallerie. It said, "The term high-maintenance doesn't even begin to cover it." I think that pretty much sums up Blue's impression of my day! LOL!

Thought for the day... Happy Easter to me!

5 Magic Coffee Beans

2007-03-20T14:48:00.000-05:00

It is a gorgeous day here, my windows are open, the sun is shining, and there is not a cloud in the bright blue sky. I am eagerly awaiting the first day of spring and feeling a bit on the wild side, so I decided to eat 5 of Blue's Magic Chocolate Covered Espresso Coffee Beans...

Well that was 2 hours ago... I have since cleaned the whole house, put away all the laundry, packed up the St Patrick's Decorations, taken out the Easter ones, sorted through many of my stacks, hand copied a couple of recipes, and wrote my local congressman about all that I thought needed to be changed in this world. Well, I did everything on that list except for the part of writing the congressman. Chances are, if he knew, he would be glad that I hadn't.

But, here I am literally sitting on the edge on my seat, almost ready to jump out of my skin, and I am pondering Spring, thinking that taking a moment to write about it will help me slow down and take a deep breath before I attempt to solve World Peace. Yes, I really do feel like I have that much vim and vigor at the moment...

Slooooowing down now... and taking that deep breath before my thoughts begin to rush out of me like an April rain swollen river on a back country road, I am thinking about how beautiful the day is, how the sun feel as it shines through the window and onto my face, and how I just can not wait to get out in my garden and start removing some more of the organic mulch that has been blanketing my herbs all winter. Out side my front door are some daffodils and tulips, I did not know existed, slowly pushing their way through the freshly thawed black soil, their green so beautiful I am convinced that surely it must be "The New Black."

The air is charged, my step is lighter and my life is revealed to me in a prism of colors that I did not know existed at this time last year. Funny thing about that gloomy tunnel is that when you are finally out of it, you appreciate life so much more. Life practically jumps up right out from under your fingertips, and all that they touch blossoms right before your eyes. Spring is yet a day away, yet in my heart of hearts I have to admit that I feel like I have been existing in the start of it for some time now. Slowly I have been changing little things in my life, taking away those that make me sad or drag me down and I am blissfully replacing them with those that make me feel happy and fulfilled.

So, just a little while ago while staring into the abyss I call my closet, I looked at it with a fresh perspective and knew this was going to be the next major thing to change. I am ready for a new look, some new colors, fabrics, accessories, and shoes... brand new visual and textural reminders of all that that my life has become and will be. For the first time ever, I am considering buying a few things that I can grow into as I grab this new season and my new life by the horns and ride it for all it is worth. Yes, I might even splurge on a couple of things that will only be in style for 8 seconds... Hedonistic I know, but small sacrifice considering many of the other things I am doing to reduce my carbon footprints on this Earth. If it is any consultation I promise that maybe I will one day consider cutting them up for the rag bag, indulging in the memories they bring each time I clean up a spill on the kitchen counter. Because of course, I would never want to be too wasteful...

(Grinning decadently and listening to Moby's song "Lift Me Up" The Mylo Mix from his CD, "GO ~ The Very Best of Moby).

Moby Lyrics
Lift Me Up

Blind talking (blind talking)
Take us so far (take us so far)
Broken down cars (broken down cars)
Like stronger old stars (like stronger old stars)

Blind talking (blind talking)
Served us so well (served us so well)
Traveled through hell (traveled trough hell)
We know how it felt (we know how it felt)

Lift me up, lift me up
Aiah Nouwamba
Lift me up, lift me up
Aiah Nouwamba

Blind talking (blind talking)
Making us cold (making us cold)
So strung out and cold (so strung out and cold)
Feeling so old (feeling so old)

Blind talking (blind talking)
Has ruined us now (has ruined us now)
You never know how (you never know how)
Sweeter then tough (sweeter then tough)

Lift me up, lift me up
Aiah Nouwamba
Lift me up, lift me up
Aiah Nouwamba
[4x]

Lift me up, lift me up
Ohla la la la
Lift me up, lift me up
Ohla la la la
[4x]

NYC March 18th Breakfast

2007-03-18T12:39:00.000-05:00

It is March 18th, maybe you are slightly hung over from the Green Beer, Guinness, the parties, and parades. Not only that, but what do you do with all of that leftover Corned Beef and Cabbage Potato Bake. In our home we have adopted an Old World New York City Irish Tradition and serve the leftovers for breakfast.

This is my favorite way to enjoy those St. Patrick's Day leftovers and makes them almost better than the corned beef and cabbage the night before.
Enjoy!

March 18th Breakfast

Leftover Corned Beef
Leftover Cabbage and Potato Bake
2 tablespoons butter

Chop up the leftovers, everything including the corned beef, into tiny bite sized pieces.
Melt butter in a frying pan.
Fry the leftovers on medium, turning frequently, until just before things start to brown.
Serve next to a side of Scrambled eggs.

Irish Cream Bundt Cake

2007-03-16T22:18:00.000-05:00

This recipe was inspired by one I found on recipezaar.com last year. I made it for St. Patrick's Day, but it was so incredible that I have made it a couple of times since. In this picture, I doubled the glaze, but in all honesty that decision was a bit over the top and the icing was just dripping off the cake and onto my counter top. I love icing... but even this was a bit too much. I also added a bit of green food coloring to the glaze right before drizzling it over the cake. Personally, I think the cake looks as if it has been slimed... but I am not going to share that thought with those I am serving it to... However, next time I make this I think I will color half of my glaze with the green food coloring and drizzle the white icing first, allow it to set, then carefully drizzle the green icing over the top and possibly omit the sprinkles.

No matter how you decide to present it, please know that this is the kind of cake that just calls to you at midnight when most of the house is asleep.

Enjoy!

Irish Cream Bundt Cake Recipe

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1 stick of butter
1/2 cup white sugar
1/4 cup irish cream (eyeball it)
Green Food Coloring and Green Sprinkles ~if Desired

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle chopped nuts evenly over botttom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
6. Beat for 5 minutes at high speed.
7. Pour batter over nuts in pan.
8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto the serving dish.
10. While the cake is still hot, prick top of the cake with a straw ; (Preferably one of the large ones that come with the Slurpees from 7-Eleven) slowly pour 1/2 of the 1/4 Cup of Irish cream slowly down each hole. (Straw should be 1 1/2 to 2" deep.
11. Allow Cake to cool completely before making the Glaze.

To make the glaze:
In a saucepan, combine butter and 1/2 cup sugar.
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
Remove from heat and stir in 1/8cup Irish cream and food coloring.
1. Spoon glaze over top and brush onto sides of cake.
2. Allow to absorb glaze repeat until all glaze is used up.
3. Coat the top of the cake with Green Sprinkles.

Oatmeal Irish Soda Bread

2007-03-16T14:31:00.000-05:00

I just finished making Irish Soda Bread for the first time and I am absolutly tickled by the way my golden little loaf turned out. The loaf of bread is just gorgeous to look at, but one bite and you will know that you have just re-created a tiny slice of Irish Heaven. The addition of Steel Cut Oats really makes this recipe a treat for anyone looking for a higher fiber and more complex carbohydrate Irish Soda Bread.

The recipe comes from an internationally known chef by the name of Darina Allen. She runs the Ballymaloe Cooking School at Shanagarry, in County Cork, has published many celebrated cookbooks, recieving a nomination for best international cookbook from the James Beard Foundation in 2003 for her bestselling book called Irish Traditional Cooking published in l995, she was given the Langhe Ceretto prize in l996, and is well known as one of Ireland's most popular celebrity chefs.

OATMEAL SODABREAD

For this early soda bread the oatmeal was steeped in buttermilk overnight. It makes a light, pale bread with quite a different flavor also absolutely delicious. This recipe was given to me by Honor Moore from Dublin.

Yield: 6 Servings

2 1/2 cups Fine Stone Ground Oatmeal (or Steel Cut Oats like McCann's)
2 cups Buttermilk (3 cups if using Steel Cut Oats)
2 1/2 cups All Purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda

Method:

Combine the Oats and the buttermilk in a medium size bowl and allow to steep in the refrigerator overnight. Next day, preheat the oven to 350 degrees F. Mix the flour, salt and baking soda together, then stir into the oatmeal. If necessary add a little more milk, but don't make the dough too wet. Put into a large well greased round loaf pan (we use one which is 51/2 x 91/2 x 21/2 inches or on a greased sheet pan and bake in a 350 degree oven for 1 to 1 1/4 hours. The bread should sound and feel somewhat hollow when tapped.

* Please note that Fine stone ground oats or steel cut oats are completely different from regular oats. For my bread I happened to have Steel Cut Oats on hand and found that they were compatible with this recipe when I increased the amount of buttermilk, ultimately using almost 3 cups. You want the bread to be slightly sticky and easy to mold into a round bowl.

The Original recipe can be found here:
http://www.starchefs.com/chefs/DAllen/html/recipe_05.shtml

Still confused about the oats?
http://www.mccanns.ie/pages/products1.html
or
http://typo.coffeehaus.com/archives/OatsSteelCut.jpg

Cabbage and Potato Bake

2007-03-16T12:57:00.000-05:00

~After the oven
~Before the oven

~This is perfect with Corned Beef and Cabbage on St. Patrick's Day!

Cabbage and Potato Bake
Recipe courtesy Emeril Lagasse, 2001

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Preheat the oven to 375 degrees F.

Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

The original recipe may be found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14679,00.html?rsrc=search

Corned Beef and Cabbage in Guinness

2007-03-16T12:34:00.000-05:00

This recipe and technique is amazing! ~Also consider rubbing the corned beef with Dijon mustard, honey, brown sugar, and horseradish before adding it to the pot.

Corned Beef and Cabbage in Guinness Recipe

The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. Since everyone raved about it, I thought I'd share the recipe he gave me.
by Dee514
6-8 servings

4 lbs flat cut corned beef briskets
1 (12 ounce) bottle Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces

1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

Link to the original recipe may be found here:
http://www.recipezaar.com/86868

Buttermilk Shamrock Scones

2007-03-09T18:48:00.000-05:00

~Slightly thinner scones sprinkled with Large Raw Sugar Crystals

~Thicker scones sprinkled with White Sugar

Tonight was just one of those nights that we were craving breakfast for dinner. I made a huge tray of these and served them with thick slab cut bacon and Irish Breakfast Tea.

Buttermilk Shamrock Scones

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/4 cup of Buttermilk, for brushing the tops of the scones
1/4 cup of Large Raw Sugar Crystals, to sprinkle on the scones

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round with a shamrock shaped cookie cutter and place slightly separated on a greased baking sheet. Brush the tops with the buttermilk, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade if desired.

Yields 16 scones

*A really sweet friend suggested that I try sprinkling the scones with large raw sugar crystals instead of white sugar. While I was out shopping I picked some up and decided to try this recipe again. The first picture is the result of using the large raw sugar crystals and the effect of rolling the scone dough out just a little bit thinner. The scones did bake a little bit faster, but had much more color and were a much sharper shape.

St. Patrick's Day Cupcakes

2007-03-02T11:42:00.000-05:00

I just found the sweetest idea on Martha Stewart's site for cupcakes.
Rather then icing the cupcakes with the typical green icing, she left the icing white and topped the cupcakes with a couple sprigs of clover. Very simple and basic, yet stunning.

I loved the idea, so I thought I would share the link.

http://www.marthastewart.com/page.j...at390&navLevel=

St. Patrick's Day Tree

2007-03-01T11:45:00.000-05:00

I love the way my Valentine's Day tree looked and have been trying to think of a way to continue this idea and adapt it for St. Patrick's Day. Yesterday, I found some inspiration and I thought I would share.

I found some small wooden shamrocks in Hobby Lobby. They already had holes drilled through them, were strung with twine, and sold in sets of 3 for $1.47. I bought 4 packs, some green acrylic paint, tacky glue, green glitter, and gold DMC Floss.

The first thing I did was cut off the twine. I then painted the shamrocks green and allowed them to dry before painting the edges and the opposite side.

After they were completely dry, I brushed some tacky glue on one side and coated the shamrock with the green glitter. 15 minutes into drying you will want to clear the hole with a toothpick, so they can be strung later. Once the glitted has adhered to the shamrock, repeat this process with the edges and the opposite side. (Be sure to remember to keep those holes clear!)

Let sit for a few hours before stringing them on the gold thread.

The shamrocks are very glittery, were a quick easy project, and look very festive. They look awesome hanging on my left over Valentine's Day Tree Branch!

Huge Coffee House (Crushed Candy Bar) Cookies

2007-02-27T13:18:00.000-05:00

These cookies are high up there on my favorites list. The cookies themselves are huge and you can use your favorite candy bar with them. To be honest, I think they put regular Chocolate Chip Cookies to shame.

I LOVE THESE!!!!!

Huge Coffee House (Crushed Candy Bar) Cookies
Courtesy of Pampered Chef Delightful Desserts Cookbook

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup coarsely chopped walnuts or pecans, divided
1 cup semi-sweet chocolate chunks, divided
2 bars (1.5-2 ounces each) favorite chocolate candy (see Cooks Tip)

Preheat oven to 350F. Combine flour, baking soda and salt in Small Batter Bowl; mix well. In Classic Batter Bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir 2/3 cup of the nuts and 2/3 cup of the chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.
Using Large Scoop, drop 6 level scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten scoops slightly with palm of hand. Lightly press half of the remaining nuts, chocolate and candy into tops of cookies.
Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Cool 7 minutes on Baking Stone. Using Large Serving Spatula, remove cookies to *Stackable Cooling Rack*. Cool completely. Repeat with remaining dough. Yield: 1 dozen cookies

per serving (1 cookie): Cal. 360, Fat 20 g, Sat. Fat 6 g, Cholesterol 40 mg, Carb. 40 g, Pro. 5 g, Sod. 210 mg, Fib. 2 g
Each: per serving (1 cookie): 2 Starch, 1 Fruit, 3-1/2 Fat (3 Carb, 3-1/2 Fat)

Variation: Coffee House Bar Cookies: Double all ingredients and use 1 package (11.5 ounces) semi-sweet chocolate chunks. Prepare dough as recipe directs, stirring 11/3 cups of the chopped nuts and 11/3 cups of the chocolate chunks into dough. Using *Large Spreader*, spread dough in Stoneware Bar Pan. Lightly press remaining ingredients into top of dough. Bake at 350F for 20-23 minutes or until golden brown. Cool completely in pan. Cut into bars. Yield: 32 bars

Cooks Tips: Chocolate candy bars with nougat & caramel or nuts are favorite choices for this cookie. Also delicious are chocolate covered peppermint patties, chocolate covered caramels & chocolate peanut butter cups. Use 2 pkgs (1.5-2.0 oz each).

To soften butter, let it stand at room temp. about 45 min. It should be softened, yet still firm. Using butter that is too soft will cause cookies to spread.

Loss

2007-02-21T12:11:00.001-05:00

Some things you lose and you just about drive yourself crazy looking for them. Others you just decide to let go and replace with out a second thought and some things are such a secret pleasure to lose that you have no intention of replacing it any time soon if not ever…

February 2007 has been a time of great loss for me, but only in all very positive ways. So many things are now gone from my life that it is almost impossible to count them. None of this was planned or expected… Just one little thing tipped the balance and set of a catalyst of chain reactions that have spread through out virtually every area of my life. I feel good, I feel empowered, and I feel in control, alive and thankful, very very thankful.

On the outside my loss may not strike anyone as that great, but the significance it has for me is so huge, it might have been the biggest white elephant I have ever faced in my personal life… Let me take you back to the beginning of summer of 2002 where I first encountered the elephant…

Blue was traveling Sunday morning through Friday night for work. My job as a nanny for my favorite family ever, was starting to wind down as the twins prepared for kindergarten. Most of my friends were still hunkered down with their boyfriends and husbands along with most of the country as the wounds 9-11 left were still very raw. Support, understanding, and compassion for the 90% travel job Blue recently took or the lonely, isolated life it led us to was no where to be found. For Blue/Us it was an opportunity and we seized it, but no one in our circle of friends could comprehend how I could put him on that plane each week… how he could kiss me good bye again and again. My friends were not warm hearted and they did not envelope me during the loneliest time of my life and there certainly was no support for whatever… Once again in my life, my self esteem took a harsh beating. The children I cared for were a source of joy that I could not express. I was very close to this family, they were wonderful to me, and really helped pull me through those months.

As the time drew near to move on, Blue and I considered starting a family of our own. In retrospect, maybe the timing was not right, but in real life, how often do all those stars line up perfectly? Knowing something might be wrong, I set up an appointment with a top notch infertility specialist in Orlando. Blue took a day off for that first appointment and before we knew it, we had fallen into a rabbit hole where we were poked, prodded, and tested for things we didn’t know existed. Because of Blue’s travel, I always went alone and I will admit there were days that were very hard… Half way through the testing, the doctor cornered me on my weight.

I am only 4’11, very small boned and very petite. As I had been for years, I was eating very healthy… lots of lean protein, organic fruits and vegetables, and whole grained carbs. Atkins and South Beach were in full swing, but even back then to me, it was a no brainer that a body needed complex carbs and good fats. In addition to eating healthy, I enjoyed running on the treadmill 3 times a week, I weight trained for 2 and I squeezed Pilates in whenever I had the time. Back then, my family doctor told me that I was the poster child for health and one of his healthier patients. However, my infertility doc did not see the same thing… He saw lots of lean muscle and hardly enough body fat to support my self or a baby. During one of our sessions, he lectured me so aggressively, that I cried in my car afterwards. It took me a while to pull myself together to drive home… Not all our tests were in, but he made me feel as if my weight was the reason I could not give my husband a child… Young, naive, alone, and insecure at this point, I took it… My family doc and obgyn highly disagreed, but at this point I think I would have sold my soul to the devil himself if it would have gotten me pregnant.

Of course I wanted to be healthy and wanted my baby to be healthy, so I tried to gain the weight with whole foods and organics… 2 cups of brown rice instead of 1 with my dinner… just one example of many… Yet 2 months later… nothing… I had only gained 3 pounds. Although I thought it not possible, the specialist made me feel even more like a failure… surely I was doing something wrong… Unable to chew my way through more then 2 bowls of Kashi cereal in the morning, I decided to pare down my fitness routine… calm it down to just a few relaxing walks during the week, Still, my next appointment showed a weight gain of only 3 more pounds. At this point the specialist threatened to refuse to work with me if I did not gain 9 pounds immediately. So, in the only way I knew how, I did… I no longer shopped Wholefoods… my shopping cart was too busy parked on the baking isle in Publix. I learned very quickly how helpful those sweets and processed foods are when you need comfort and need to gain weight… Not so shocking… I gained those 9 pounds in a record amount of time. Bloated and feeling icky, I waddled my way alone… into my big appointment with the specialist for our final results. Blue was not able to get off work for the appt…

With no compassion whatsoever, the specialist diagnosed me with unexplained infertility, handed me a slew of pamphlets about expensive procedures that probably would not be effective in my “case” and sent me off on my merry way. “Oh, and no, it seems the weight was not a factor after all…,” he said to me as he closed the door of his office… To say the least, I walked away devastated…

My life certainly wasn’t a charmed one and this was not the first blow, it was just the most devastating… I cried and mourned the child and family that should have been so natural for Blue and I to have. My friends had no idea what to say, so they avoided me. Blue just as crushed as I was, pulled into his own shell alone on the road. My family did their best to support me and be helpful. But, by the end of the week, before I even got to talk to Blue face to face, my family doctor had me on Prozac.

That summer of 2002 to the spring of 2006 was one big antidepressant haze for me… It made me numb, made me not care, and although I tried not to, I walked through my own life like a zombie. I easily gained 5 more pounds… I suppose I will never know if it was depression or if it was a combination of the meds and the new unhealthy and sedentary lifestyle I had adopted. Perhaps it was all of the above. Still, once I was weaned of those meds, this past spring, I began to feel alive again… and almost immediately. It was like I had been wakened from a deep sleep reenergized and renewed. So many things began to change on the inside for me… all of the positive all of them empowering. Yet, by Christmas, I was still carrying that old weight like a familiar piece of baggage… I’ll admit, it didn’t look horrible, but it was very symbolic, had become something I hid behind like a mask, and it was time to let it go.

So my New Year started with a blur of baby steps… little choices to help me find my way back to a healthier lifestyle and the person that had been hiding within herself for far to long. I will be honest, I struggled… Those bad foods had become a way of life, an addiction, and letting them go was hard both emotionally and physically. The exercise felt good, but I will admit have not been as diligent as I should have. Still, I lost 5 pounds and it did feel a little bit better. But then, I had that very bad toothache, a bad reaction to an antibiotic and lived on pureed soups, veggies, and soft bread for a week. I didn’t expect to lose 4 pounds so quickly this month, but I did… When I finally got my appetite back, I pushed myself to dive back into the way that I used to eat… Lots of fruits, veggies, whole grains, lean proteins, good fats, and very little sweets or processed foods. So, I am now continuing to lose weight and the foods I am eating make me feel so good both inside and out.

Yes, I may have set off to lose this weight, but I never in a million years thought I would be able to do it so quickly. I am glad that it is lost and I have no intention of replacing it… In many ways I just feel as if I shed a costume that I had been wearing and hiding behind. It was heavy and it dragged me down physically, but even more so emotionally because of all it stood for...

But now I am at the halfway point… I have lost half of all that I gained and weigh less right now then I did when I moved from Orlando… weigh less then I have for over 4 years. The scale and more so my clothes are showing me things I wondered if I would ever see again… But the icing on the cake is that I feel lithe, not as clumsy… and I am not bumping into things with my hips… something I never did before the weigh. I feel lithe, I feel graceful, I feel at home in my own body, and very alive. A change on the outside, but the biggest change is within.

I am a little more then 4 years older now much more relaxed and far more realistic with my expectations for myself. I am happy where I am now and I foresee losing 5 more pounds as I use my extra energy to become more physically fit. But I have no intention of pushing my body back to where it was in my mid 20’s. Even where I am now is fine… it feels so good; it must be a good place to be.

Blue and I have long ago come to terms with my unexplained infertility. I will not lie, sometimes it will creep up on us, but for the most part, we are as in love as the day we got married and our life together has been far more incredible then either of us may have ever hoped for. At one point we may adopt, but for now, we are still very much young, in love, and enjoying our life together… especially the new lease we have had on it since this past spring. If that is all we have I will be thankful, because it is far more them most ever get to experience. I just can not express in words you how good it feels to be where I am right now, where we are right now… But I am just so excited that I had to try.

Wind Song or Sirens?

2007-02-20T14:07:00.000-05:00

Sometimes you know it is time for a change… you can just sense down in the very core of your soul that something else is calling you… that there is somewhere else you are supposed to be… something else you are supposed to be doing. The sound it resonates often sounds foreign compared to the current station; it is definitely exotic, but undoubtedly unfamiliar.

As I strain to listen to that melody this week, strain to interpret it, I can not help but, think of the ancient sailors at sea straining to hear the soft silky voices of the sirens singing out to them from the rocks… As I listen, I am entranced, and can not help but wonder if I sail out of my comfort zone will my ship only be lured to the rocks by the sirens or will the wind song lead me to the discovery of a new port full of endless possibilities, opportunities, concepts I have yet to explore, and ultimately the next phase of my destiny…

So, quietly this week I listen, my ears tuned explicitly to the sound, all else fading into the distance. There are undoubtedly some very tangible options to be considered and some decisions that need to be made. Uncertainty has never been my friend, so her visit will be short lived, but an enlightening motivator as usual I am sure…

Valentine's Day

2007-02-14T12:14:00.000-05:00

We celebrated Valentine's Day a little early this year. Blue was supposed to fly to Houston last minute and we really didn't think he would be home for the big day. So, 2 days before Valentine's Day he burst through the front door with the biggest grin and 2 huge bags full of surprises for me. I have to admit, I love it when he does that! Some of the highlights include a new Chantal Tea Pot (to replace the one I accidentally burnt), Jasmine Tea in little silken sachets, Good Brie, Fontina Cheese for making Greek Saganaki, Greek yogurt and honey, (the roads had been bad for days and he remembered that I hadn't been able to get out to the store, bagels, Lox, and some incredibly decadent Chocolate Bars. One of the chocolate bars was a Fine Belgian Milk Chocolate with Lavender. It was every bit as decadent as it sounds and has instantly become my new favorite! I had never even heard of it before this and I am still blown away by how thoughtful he was with this whole surprise. The other chocolate bar that has me begging for more is Vosges' Red Fire Exotic Candy Bar... 55% Cacao with Mexican Ancho y Chipotle Chillies, Ceylon Cinnamon, and Dark Chocolate. This one was equally as amazing and as the chocolate melted in my mouth, I fell in love with it's spicy warmth and complex variety of rich flavors and sensations. Each bit made me glad that Blue was creative and thought way past flowers and heart boxes of candies. The whole surprise was such a treat and still brings a smile to my face when I think about it. As for my surprise for him... well... I could tell, but I won't some things are just to private to share in Public. ;-)

Valentine's Day Surprise!

2007-02-11T09:19:00.000-05:00

Friendship is like a prism through which the many variations of beauty are revealed in our lives. ~Anon

Sometimes our lives intersect with others on the same journey. For a while we can laugh, share, and encourage one another along making those miles seem like mere inches. As the horizon in the distance begins to feel closer to our reach then we ever thought possible, we sometimes feel the need to pause, reflect, and share our gratitude with those who helped us along the way. I suppose this is one of those times…

To all that helped me and participated in this Valentine’s Day surprise for a very special friend, I want to say thank you from the bottom of my heart. Being able to work together with so many beautiful people has touched my heart in deeper ways then I can express. It truly has been a privilege to be able to do something like this for someone so special, someone I admire, respect, and feel very blessed to have met along the way. I can honestly say that the whole experience has opened my eyes to a million colors in the rainbow that I never knew existed and it has given Blue and I a hope for the future and for humanity like we have never known before. Many thanks to all who touched our lives through their grace and generosity; it will not be soon forgotten.

My Favorite Sugar Cookie Recipe

2007-02-02T10:49:00.000-05:00

This is the recipe for the Sugar Cookies that you will often see in my pictures. I found the recipe on www.recipezaar.com and have rated them there under the username: princess.and.the.pea. (I always have loved that story!)

This recipe is very easy to follow and it makes the most beautiful cookies.

Granny's Sugar Cookies Recipe
I make sugar cookies for almost every holiday. A lot of fun and the kids can help.
by NurseDi
84
cookies
time to make 32 min 20 min prep
1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

1. In a mixing bowl, cream together sugar and butter until fluffy.
2. Add eggs and vanilla; beat well.
3. Stir together dry ingredients; gradually add to creamed mixture until completely blended.
4. Cover and chill for at least 30 minutes.
5. On a lightly floured surface, roll dough to 1/4-inch thickness.
6. Cut with various shaped cookie cutters dipped in flour.
7. Transfer cookies to ungreased cookie sheet.
8. Bake at 350° for 10-12 minutes.
9. Cool on wire racks.
10. Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
11. Add food coloring to obtain desired color.
12. Spread frosting over cookies and decorate with sprinkles.

You can view this recipe directly by clicking on the following link:
http://www.recipezaar.com/40470

Under The Slate Colored Sky

2007-02-02T00:34:00.000-05:00

Just some random thoughts... to help clear my head...

Crisp white snow, encased in a wafer thin layer of melting ice, shimmered silently, as it passed by my car window today. Small stiff patches of spent grass and the foot prints left behind from this summer's corn crop warmed the landscape with its golden hue. The sky was a pale grey on the horizon that faded up into a white every bit as brilliant as the newly fallen snow.

However, it was the stark naked trees, void of their leaves that stole the show. Twisted, bent, and rigid as their branches reached up into the surrounding atmosphere... Each one unique and beautiful in its own right... no two the same just like our fingerprints... each one leaving behind its impression in the sky, imprinting its place and experience in this world and owning it every bit as much as all the other living things on this planet. And as the invisible sun set for the day, I stood in a small field of trees breathing deeply under the slate grey colored sky... reaching with them for tomorrow, for the future, and towards whatever it may bring.

The lighting and scenery around me today made all of my senses hypersensitive as I soaked it all in. My minds eye contains the negatives, but it is my soul that drives me to express it... in a way that is all my own, searing it's impression again and again in my psyche.

Balsamic-Glazed Oranges

2007-02-01T14:16:00.000-05:00

I picked up a bag of Blood Oranges and a bag of Pink Grapefruit from Trader Joe's this earlier this week. The combination with the drizzled Balsamic Glaze is such a treat I keep forgetting it is healthy. I am so hooked on it that I thought I should share.

Enjoy!

Balsamic-Glazed Oranges

While the combination strawberries with balsamic vinegar is common in many dishes, the sweet-acidic balance of the vinegar pairs well with other fruits. This dessert whips up in a heartbeat and is the perfect ending to an Italian meal.
by toni gifford

4 servings
time to make 6 min 5 min prep
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
4 sweet oranges

1. Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
2. Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
3. Divide orange slices evenly between 4 plates. Drizzle with glaze.

The original link to the recipe may be found here: http://www.recipezaar.com/135349

Forcing Bulbs in January 2007

2007-01-30T22:34:00.000-05:00

I love looking ahead to the future! I love New Years resolutions... the sense of hope, promise, and renewal they bring. But, in retrospect I am scratching my head wondering who on Earth thought January... right after Christmas... a whole month full of cold dark nights... and grogginess from a complete lack of Vitamin D was the best time to set out and turn your whole life around? How could it possibly be ok... to start running like a race horse after 11 months of leisurely playing in the meadow? Is it any wonder that so many of us fail and that so many of us have just given up on trying to begin with. When you think of it in this light, it is pretty clear that January has to be the worst month of the year to do anything other then bundle up, sink in to some hobbies, and just wait for those thick heavy snow clouds to blow over...

Yet, many of us are like the spring bulbs that we covet and force in sunny window in our home. We would not dream of sitting out for anyone, anything, including the natural forces that govern our bodies through a series of patterns that have been passed down from our ancient ancestors... No, there is just no way that we will sit out on this round of opportunities to fulfill some of our personal dreams and desires. Some of us are not and have never been natural bloomers... We may or may not end the month in a colorful show of color or sense of success, but it can never be said that we didn't give it our best go and there certainly is something to be said of the anticipation, thrill, and excitement of trying.

The Nuns that Live Upstairs

2007-01-30T18:51:00.000-05:00

The freestyle thoughts thread jogged my memory and I remembered a poem I wrote at 4 am one morning in our old Apt. in Orlando. Three nuns lived in the apartment above us and to date they were some of the noisiest neighbors I have ever had. I often worked late, and would be exhausted, but these ladies were up and at it 4 am sharp every morning... there was just no sleeping through it. Sometimes, you just have to laugh or you will cry.

The Nuns that Live Upstairs

Every morning I hear them. Their clatter could wake the dead.
Once again I hear them; the Nuns above my head.

Every night I vow to sleep as I say my good night prayers, but some how I always awaken with bits of the ceiling in my hair.

It must be from the creaking as they rock in their chairs, oh how I wish those nuns didn’t live in the apartment upstairs.

I think they might be praying but, I really am not sure.
Do you really have to be so loud when you knock on Jesus’ door?

Please go back to bed I pray you are keeping me awake,
And if I don’t get some sleep; I soon might meet my wake.

They get up so early, I think God is still asleep.
Maybe they are his alarm clock; his noisy little sheep.

Snowflakes That Fall

2007-01-26T19:42:00.000-05:00

"It is the sweet, simple things of life which are the real ones after all."
Laura Ingalls Wilder

Just a picture from our first snow of the season and our trip to Chardon, Ohio.

Sitting on pins and needles

2007-01-16T14:16:00.000-05:00

There was a message on Blue's phone when we woke up this morning and it literally has us sitting on pins and needles. The message was from someone in Blue's company.

Basically, the message was... "We have heard you were interested in the Australia Project... this may be more of a reality then you realize..."

I am waiting to hear more and I am just a ball of nervous excitement! A project like this would mean we would be based out of Victoria, Australia for 1-3 years. We would have "NO LIVING EXPENSES!" This means we could put aways a nice chunk of cash for our "forever home," the experience of living abroad together, and opportunities that I can not even begin to imagine yet...

To say we are nervous and excited is an understatement!

Valentine's Day Tree

2007-01-15T11:40:00.000-05:00

When on the road, sometimes I volunteer if we are in a place for an extended amount of time. Last winter, I volunteered in a soup kitchen run by nuns. Everyday we would set one long table, the shivering homeless and exhausted working poor, would line up to sit down for a hot meal, all cooked by the nuns and members of the church. Winter is dreary, but combined with the state many of our "lunch guests" were in, and your eyes would just well up with sadness.

However, the nuns always found a way to create a warm atmosphere and sense of family. They celebrated all of the holidays big and small. It was always a delight to see how they had decorated and what rituals they would bring to share with their guests. I learned so much that winter and ever since I have been inspired to make the holidays special, while creating rituals of our own.

It was in my quest to find some ideas for Valentine's Day, that I found pictures and instructions for a Valentine Tree. The concept is so simple, yet very stunning. It is a perfect project for a grey day.

Here is the link to the site I found:
http://www.kodakgallery.com/jenny/p...valentines_tree

I will post some pictures of my version when it is done.

Attack of the Jiggles!

2007-01-08T20:43:00.000-05:00

OK, My tree is still up, but the holidays are officially over. How do I know, well because we finished the last of the chocolate truffles last night surely that alone can signify the end of something big...

All of the girls in the Parlor have got me thinking... so many getting in shape trying to eat healthier, setting the bar higher and higher every day. I am super proud of them, but I feel like a slug cheering them on... knowing I am only half heartily committed, sitting at my computer making excuses. "Oh, I'm just waiting till my tennis shoes arrive in the mail." and "It was raining."

Well, today the sun was shining, my tennis shoes were here just waiting for their first adventure and where am I? Hanging out in the Parlor dreading the attack of the Jiggles. Freaking out knowing that as soon as I stepped on that tread mill, that the junk in my trunk was going to Jiggle like there is no tomorrow.

But, I did it. I made myself go and check out this new gym that I have been hearing about and let me just tell you, not only did it Jiggle, it shook and shook like their was no tomorrow.

Yes, ummmmm... after the tour of the gym. (Which by the way has more beautiful people in it then I ever knew existed in our small Midwest town... )
I found my way through this cavernous place all the way back to the cardio section. Of course you have to walk by everyone and everything to get there... Incredibly cut people in the weight rooms watching you go by as they pump that iron... muscles bulging that I didn't even know existed... People pounding those poor little racket balls like there is no tomorrow, and stretchers with their lithe little bodies cooling it all down. No, not what I at all expected in my little town.

Determined however, NOT to walk out of there with my head down and tail between my knees, I found the only empty treadmill. Started my Ipod and tried to breath as the lighted sign above my head scrolled though this motivating little sentence...

"Hey You... On The Treadmill... Pick up the Pace... You Slacker!"

As if this were not enough, I looked to the left and little Miss Wash Board Abs is running her little heart out, barely breaking a sweat... While Mr. Biceps on my right is not only sweating, he is running on that treadmill like bad guys are after him. So, what do I do? Decide in that moment that it is time to pick up the pace way sooner than I had expected or intended. So, yes, not only did it Jiggle... it shook at cataclysmic rates. And the whole time I prayed that Mr. Midlife Crisis on the elliptical didn't have a heart attack. I have never wished I was more invisible in my whole life...

But, I did it and it felt GOOOD! I even jogged for 5 minutes at the very end. I was mortified within an inch of my life, but I'll tell you what... I was motivated too. More motivated then I have been in an awful long time... The view today outside my comfort zone was surreal and I thought about many things during that 35 minutes and all of them has got me ready to Pick Up The Pace and I have a feeling that this all happened for a reason. Motivation is found in different places for each of us... but for me, it is in the 4 walls of that gym.

Cream Drop Biscuits

2007-01-07T10:50:00.000-05:00

I am posting these because you can not just eat soup alone.

I have made these so many times and have spent enough on cream to be able to possible afford my own cow. I know there may be better recipes out there, but there is something so satisfying in having these light fluffy things out of the oven and melting in your mouth in less then 30 minutes.

Serve them with soup, tea, breakfast, or a naughty high carb meal all on their own. Yes, we have done this. If you have some jelly or jam to use up this is am excellent way.

Enjoy!

CREAM DROP BISCUITS

If you’re in the mood for a real breakfast treat, hot cream biscuits slathered with butter and jam can be just the thing. Try them with the quick strawberry jam.

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream

Preheat oven to 400°F.

Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.

Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Makes 12 biscuits

Gourmet
May 2001

The link to this recipe may be found here:
http://www.epicurious.com/recipes/r...friendly/105042

Smoked Ham, Barley, and Vegetable Soup

2007-01-04T15:14:00.000-05:00

This is one of my favorite ways to use up some of that leftover ham from the holidays. (I usually, cut up leftover ham the day after Christmas and store it in the freezer till I am ready to make this soup.) The soup works well with either chopped up ham or the smoked ham hocks. Something about having this soup simmering on the stove just comforts my soul. Enjoy!

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano

8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.

Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

Makes 8 servings.

Bon Appétit
April 2000

This recipe comes from: http://www.epicurious.com/recipes/r...ws/views/103243

Good Morning 2007

2007-01-01T15:37:00.000-05:00

“Stop dreaming and you have nothing left, just your hand to wipe away the tears.” ~Lila Says (movie)

2006 was a year of extremes for Blue, my brother Rob, and I. Our highs were high and our lows were… well darn pretty low. Changing out calendars the other day, I was absolutely amazed by just how much happened in this past year… Flipping through my old calendar, I saw how we started it with an emergency trip to the local hospital with Rob 2 days into the New Year. Rob at that time, had just come back from Iraq, after fulfilling his 4 years to the US Marine Corps in Nov. 2005 and was living with us as he decompressed and transitioned into the very next chapter of his life. What we did not know about Rob and many others that serve in this war, is the extra baggage that stows away in their sea bags… a nasty little gift for their time served called PTSD (Post Traumatic Stress Disorder). And in my brother’s case it was severe, so severe that it sent us to the hospital last Jan. 2nd and several more times in the month of January. We were living in Parkersburg, WV at the time and had to commute 1 ½ each way to Clarksburg 3 -4 times a week in the winter weather, for anything non emergency… usually a series of tests as my poor brother… who was physically sicker that I had ever seen him, was poked and prodded by the doctors at the VA hospital as they ruled out everything from seizures, to cancer, to exposure to biological warfare agents… Yes, his symptoms were that varied…

Mine and Blue’s whole life stopped as we spent endless nights researching the VA system, the tests he was scheduled for, the diagnosis that was being ruled out at the time, and comforting my brother who was waking up with the most horrible nightmares, so bad that he would faint, display seizure like activity and black out after them. Once again we would be rushing to the hospital… and poor Rob would lose 24 hours of his life following the black out… the days that followed were pretty fuzzy too… Our trips to Clarksburg turned into 2 ½ hr drives each way to Pittsburg as his condition became more severe and our local Parkersburg hospital was no longer equipped for the symptoms we were seeing. I don’t believe I have ever felt more scared in my entire life… and the responsibility of it all was crushing at times. Blue and I wanted him better and we were tenacious when it came to his care. The thought that we could fail him drove us in high gear through most of the winter. Thankfully the Pittsburg, VA hospital was able to help us, and with every physical condition in the world ruled out, we all focused on PTSD, the extreme case my brother had, and what it was going to take to triumph over it… I suppose this is where all of our winter and early spring went…

My brother worked harder that he has probably ever worked in his life and we saw him improve rapidly… Blue and I are still fiercely proud of Rob and how hard he worked to turn it all around… (Today, you would never know the personal hell we all went through, just one year ago...) Around this time, the local economy in Parkersburg was starting to take a severe nose dive… and we planned to relocate to Ohio where there were far more jobs and opportunities… So, spring kept us busy packing and preparing for a fresh start and all of the excitement and utter chaos it brings. To give me a much needed break, Blue flew me out to Vegas where he was working for 2 weeks. That trip was amazing and it really helped Blue and I recharge and decompress a bit. I hiked in the desert as much as I could, the sun reviving my exhausted soul and weary spirit... I will never forget the beauty of it all. Not much survives in the desert, but the things that do are just so beautiful that it almost hurts your eyes to look at them.
So much to do on the strip… but in all honesty it was the barrenness of the desert we craved… maybe because it mirrored how empty and drained we had felt after that terrible winter with my brother.

Summer came, we moved, and it sucked every bit as much as moving does… There is something tragic and disheartening about seeing all you have accumulated in this world reduced to stacks of ugly brown boxes… I was glad when it was over and we had all adjusted… But after months of running on high gear, I just started to feel as if I was going to crash… I suppose it was around this time that I found the Parlor and it truly became the place I went to heal, a place that slowly helped nurture my soul as I began to pick up the discarded pieces of my own life that had been put on hold and the resolutions that never saw the light of day. With complete awe and wonder I watched as all of 2006 completely turned around for us.

The Parlor and the people here will always hold a special place in my heart for this… You all met me on the start of the upswing of it all and I know in my heart that it was many of the things that were shared here that helped me savor it more then I could ever express…

Saying goodbye to 2006 is bitter sweet for me, it started off as one of the darkest nights my soul has ever seen and has ended with the most beautiful dawn I have ever witnessed in my life… Such an honor and privilege to be able to share it with you all…

This morning 2007 greets me as I look off into the horizon, the sun is starting to make its climb into the sky and the haze is beginning to burn off. I can already see that it is going to be stunning and my heart aches from its beauty. I have only an inkling of the adventures in store but my heart, mind, and body are ready for them all…

And because it would not seem like a new year if I did not start it with some resolutions, here are mine…

*To better manage my time… the down time these last 2 seasons has been very good for me/us and much needed. But, I can sense that it is time to “make the bed” and get moving, so I do not miss all that this particular “day” has in store for me…

*Doing whatever it takes to get my website officially up and running, so it may better serve and aid those it supports.

And…

*To only allow myself 5 passions or hobbies simmering on the stove at anytime… There is so much that I want to do/learn, but I am finding that I am not very productive with any of them if my mind is just too scattered to truly focus on them. I may change them a bit through out the year as one replaces the other, but I will try to focus only on the ones there at the moment…

As I begin January, here is what is currently simmering on my stove in no particular order:

1. Needlework (Embroidery, Appliqué, Felting,)
2. Seasonal Craft Project of the moment
3. Fitness/Self
4. Reading/Soul
5. Photography/Lomography

So hard to limit myself to just 5, so here is my future file, a collection of hobbies/passions that I look forward to exploring in the future…

Drawing, Oil Painting, Soap Making, Canning, Gardening, Knitting, Quilting, Tennis, Mosaics, Stain Glass, Culinary Techniques, Yoga, Pilate's, Beading, Candle making, and the many other ideas that cross my radar this year…

A Pocket Full Of Christmas Memories

2006-12-31T14:21:00.000-05:00

Sitting here on the couch with the laptop looking at a small pile of scribbled notes, menus, dog eared recipes, holiday to do lists, some items I intend to glue into my pen and ink journal and wondering how on Earth I could ever capture the flurry of our end of December activity in words. At this point, I have to admit that even the “glitteriest” memories seem jumbled and even a bit hazy. Recalling them almost makes me feel as if I am looking at them through a thick morning fog...

Rather than capture it all, I think I will simply dump out my pocket full of treasures and allow them to tell their own story.

Polish Christmas Eve Dinner Menu 2006

Cucumber Salad
Imported Marinated Mushrooms (Super Slimy) YUCK!
Mushroom and Sauerkraut Pierogis
Creamed Herring
Borscht
Hot Buttered Rye Bread
Jam Kolaches
Imported Chocolate
Krupnik (Hot Spiced Vodka with Honey)

Except for the imported items, the pierogis, and the rye bread, Blue and I prepared everything from scratch all day Christmas Eve. In this process, we discovered that “Pickled Herring is just one of those things best enjoyed in a restaurant. We never did feel brave enough to try our own version. Something about it just looked all wrong…

The Borchst was a vague recreation of my Great Grandma Julia’s recipe. No one learned how to make it, wrote down the recipe, or even remembers what was in it. But the tales I have been told of it, have sent me on a quest to recreate this old family favorite. No one was here to tell me if I got it right, but somehow, I have a feeling that Great Grandma Julia was looking down on me smiling the whole time.

True to Cultural traditions, Blue broke the Oplatek and we shared it with all the love it is meant to inspire. I was not feeling very well, but still Blue and I dined by the tree under the glow of the tree lights, the Yule log on TV, and the candles on our table.

Maybe next time we will be able to enjoy some other Polish Traditions as well…

*White table cloth on the table
*Hay under the table cloth
*Small Crèche on the table
*Extra place setting for those who are not present
*Placing the remaining Oplatek in the garden to inspire its fertility
*12 Dishes for the 12 Apostles or an uneven # of dishes
*Polish Christmas Carols
*Dinner starts when the first star is spotted in the sky

After Dinner, Blue and I opened exchanged our gifts to each other… We started this Christmas Eve tradition years ago, when we saw the need to carve out our own special time away from the typical chaos that Christmas morning always seems to bring.

So many cool gifts this year!!! I'll share a few of the highlights... I got Blue a Binary watch, a “good” Poker Set, and a microscope that attaches to his computer... I will be able to share pics of our findings. Blue got me an Ipod, and an old Holga Lomography Camera! It takes the coolest pics, and I just can't wait to develop my first roll of film and journal... There was more, but these are the “big toys.” Santa was good this year!

Christmas Day 2006

Appetizers:
Shrimp Cocktail, Polish Crock Pot Kielbasa, Deviled Eggs, Beer Cheese with crackers, celery sticks, and radishes

Dinner: Coca Cola Ham, Kentucky Bourbon Sweet Potatoes, Green Beans Casserole, Apple Sauce, Cabernet Cranberries, and Dinner Rolls with Pumpkin Pecan Butter.

Dessert:
Pineapple Upside Down Cake, Spanish Cream, Meringues, and an assortment of Christmas Cookies

Not my most favorite Christmas Dinner, but considering, that I was the only girl at our dinner table, I was the only one with that thought… The guys loved everything!
We exchanged gifts with the family and caught up with loved ones over the phone. And as usual, the day flew by much faster then we all would have liked… But not with out one stolen moment with Blue…

Before dinner, before his family came over, before the phone calls, progressed, we both snuggled on the couch and watched of all things… an old Christmas episode of Threes Company. We laughed and reminisced over one of our favorite childhood Tv shows and for a just moment, the usual “Christmas Day Chaos” was controlled and we were re-energized to make it through the rest...

Cola Basted Ham

2006-12-31T12:20:00.000-05:00

Cola Basted Ham

Recipe courtesy Paula Deen

1 (18-pound) cured ham
2 (12-ounce) cans cola
Canned pineapple rings
Brown sugar
Maraschino cherries
Cloves

Preheat the oven to 325 degrees F.

Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.

Polish Jam Kolaches

2006-12-30T14:42:00.000-05:00

I found this recipe on www.recipezaar.com during the holidays when I was researching recipes for our Polish Christmas Eve. These Kolaches were very light, flaky, and very simple to make.

Polish Jam Kolaches

dozen

35 min 20 min prep

1/2	cup butter, softened
3	ounces cream cheese, softened
1 1/4	cups all-purpose flour
1/4	cup strawberry jam
1/4	cup sifted confectioners' sugar

1. Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
2. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
3. Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

Polish Kielbasa Bites

2006-12-29T11:08:00.000-05:00

Polish Kielbasa Bites

2 lbs Kielbasa ~ Cut into bit size pieces
2 C Apricot Preserves
4 TBS Lemon Juice
4 Tsp Dijon Mustard
1/2 Tsp Ginger Powder

Combine all of the above in a Crockpot and cook on low heat till bubbly and sauce is slightly reduced. Apx. 1 hour

Be sure to stir occasionally!

Enjoy!

Red's Kentucky Bourbon Sweet Potatoes

2006-12-25T13:48:00.000-05:00

I am most known for my Kentucky Bourbon Sweet Potatoes! I make them for the holidays especially when I am serving Turkey or Ham. They have always been a hit with my family and friends since I started making them in my early 20's. I would no doubt have to face an angry mob if I, for any reason ever decided to quit making these. Also, I realize some maybe horrified by the thought of canned over real sweet potatoes. I try to avoid preservatives and canned food as much as I can, but in this recipe everyone has fallen in love with the canned version and feuds start when I switch over to something fresher or healthier. I suppose on the grand scale of Holiday Feasting, this recipe is far from committing the most cardinal of unhealthy sins.

Red's Kentucky Bourbon Sweet Potatoes

3 (1-lb) Cans of Sweet Potatoes
1 Cup Sugar
1/3 Cup Bourbon (sometimes I add more) :angelgrin
1/2 Cup Butter, (room temperature)
1/2 Tsp Vanilla
Salt, to taste
2 Cups Mini Marshmallows

Preheat oven to 350 Degrees Fahrenheit
Drain the potatoes and mash with the sugar, bourbon, butter, vanilla, and salt.
Place mixture in a buttered casserole dish and bake uncovered for 20 minutes.
Top with the Marshmallows and bake till they are melted and browned.

This recipe is very forgiving and is a perfect do ahead dish. Prep everything up to adding the marshmallows. Cover and refrigerate up to 2 days in advance.
Adjust baking time when ready to serve. I almost double the baking time, but if you do this, be sure to keep a close eye on it. You would not want to bake out all of the bourbon, as it is one of the things that makes these sweet potatoes a legend.

And the snow turned into rain...

2006-12-23T21:01:00.000-05:00

Same Auld Lang Syne

Met my old lover in the grocery store
The snow was falling Christmas Eve
I stole behind her in the frozen foods
And I touched her on the sleeve

She didn't recognize the face at first
But then her eyes flew open wide
She went to hug me and she spilled her purse
And we laughed until we cried

We took her groceries to the checkout stand
The food was totaled up and bagged
We stood there lost in our embarrassment
As the conversation dragged

We went to have ourselves a drink or two
But couldn't find an open bar
We bought a six pack at the liquor store
And we drank it in her car

CHORUS:
We drank a toast to innocence
We drank a toast to now
We tried to reach beyond the emptiness
But neither one knew how

She said she'd married her an architect
Who kept her warm and safe and dry
She would've liked to said she loved the man
But she didn't like to lie

I said the years had been a friend to her
And that her eyes were still as blue
But in those eyes I wasn't sure if I
Saw doubt or gratitude

She said she saw me in the record store
And that I must be doing well
I said the audience was heavenly
But the traveling was hell

CHORUS

We drank a toast to innocence
We drank a toast to time
Living in our eloquence
Another auld lang syne

The beer was empty and our tongues were tired
And running out of things to say
She gave a kiss to me as I got out
And I watched her drive away

Just for a moment I was back at school
And felt that old familiar pain
And as I turned to make my way back home
The snow turned into rain

Dan Fogelberg

Feels as if I have heard this song over the radio every Christmas of my life… Never really was one of my favorite songs, never seemed catchy or Christmassy, no upbeat catchy little tune to sing along to… Just the most melancholy sound played diligently on every holiday station year after year…

But, this year this song just crept up behind me right along with the holidays and surprisingly found a way to take center stage right in the epicenter of the rest of the madness… Somehow, this year, at least to me, this quiet, gentle song has become the most entrancing act on that stage… The one that stops me in my tracks as I pause to reflect, admire, and ponder its depth… The very last one in the world I thought I would or ever could possibly connect to…

After all, I have Blue, I have our love, I have all that we share together, the rich history that we have shared and I have hope. Hope that I cup in my small hands like the most fragile baby animal you know needs your help… will not make it solely on its own left to its own devices and the sometimes cruel world around it.

Yet there is something in this song that haunts me… something I can not seem to find peace with until I know that I have looked it in the eye, faced it for all it is/was, and acknowledge the fact that it could have so easily just have taken center stage long ago…

Long ago, when Blue and I were young, poor, newly married, and literally scavenging to make our way together in this world… many times with no more to our names then our own love to hold it all together…

And as in all of life’s twists, turns, and tests, I just so happened to be working as an up and coming nanny to the elite in our local society and economy…

During the day while at work, my life was literally draped in silk, caviar, “good” wine, diamonds, old mahogany, days at the country club and a world that could not be further removed from my own… And after hours, it was an entirely different place… Forget the silk; we could barely afford the cotton…

Sometimes, I still scratch my head wondering how I ever found my way into that other world… Was it my ideals, my love for children that I could work my way seamlessly into a family’s life and pick up the slack they never knew was there, or was it completely for a different reason, one closely intertwined with fate…? I suppose I never will know, but I do know that those experiences helped make Blue and I much of who we are today…

I shudder to think of all the times that I considered tossing it all away… trading love with Blue for the money… for that other life filled with more glitter and glam, for the other man… The one that the families I nannied for would often present to me on a silver platter… The one they insisted rode that white horse, and could more then afford to ride me off into the sunset… The one they “knew” I should choose over Blue… And I will admit, there were times I was tempted, times that I was made to feel bad over my choice, times I was tossed back to the curb in my rags as the carriage rode off with out me… and this happened… this happened more times then I care to even count… and each time I walked away in shame wondering what I had done wrong, what was so wrong with Blue that everyone tried so hard to pull me away from him…

Well, looking back, I can honestly say that there was nothing wrong with him or me for that matter. We were in many ways the same people we are today… just with a lot less of everything, experience being on the top of the list. Blue was and still is the guy that will cut intricate shapes in paper to use to make a powdered sugar design on the pancakes he makes me for breakfast, he is the one that I turn to first with all my thoughts, the one that still after all this time knows how to kiss away the pain, the one that makes life fun, the one that holds the key to my heart, and the codes to it’s many combinations… and he is still the one that I still love with all of my heart…

Life has changed so much for us, and although we still see the long curvy road ahead of us, we smile inside knowing that it is together that we will be going for the ride… And as that song plays on the radio this year, I take stock of my/our life and I realize just how easily it could have all been different… With my heart full of love, my eyes with tears, and hope that could conquer all, I know that I am right where I need to be… right where I am meant to be… And although in that other life, my Christmas “may” have been warmed by cashmere, brilliant fires at the hottest ski resorts, and perhaps an endless string of lavish parties and charity events… I know that as in the song, one look, one stolen moment shared with Blue/remembering the life I (almost) left… and all that snow would have turned in to rain…

Beef Bourguignon

2006-12-23T14:34:00.000-05:00

Not to dumb this recipe down, but for years I couldn't pronounce it, so I kind of shied away from making it. But that was before I knew about pronunciation tools available of the internet. Now we eat all kinds of multi-syllable dishes filled with global ingredients ordered online. This is one of them, but by far the best. I made this for Blue's Birthday and my only complaint is that I didn't just go ahead and try this sooner.

Basically, this is the French version of pot roast. In my opinion, I think kicks our humble American Pot Roast's Butt. There is a lot of chopping involved, but this is one of those recipes that makes it worth it.

Can you say...

BEEF BOURGUIGNON

8 ounces bacon, coarsely chopped
3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled
3/4 pound large carrots, cut into 1-inch pieces
12 large garlic cloves, peeled (left whole)

3 cups canned beef broth
1/2 cup Cognac or brandy
2 750-ml bottles red Burgundy wine
1 1/4 pounds mushrooms
1/3 cup chopped fresh thyme or 2 tablespoons dried
1 tablespoon dark brown sugar
1 tablespoon tomato paste

Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.

Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.

Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

Serves 8.

Bon Appétit
May 1994

Mint or Vanilla Meringues

2006-12-20T14:43:00.000-05:00

I made these over the holidays this year and they were incredible! They are so much better then the ones you buy in the store. Just do not attempt to make them on a humid day.

Mint or Vanilla Meringues
by VIKKI BARKER

4 dozen
time to make 2½ hours 20 min prep
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/4 teaspoon mint extract
3-6 drops green food coloring
green colored sprinkles (optional)

1. Heat oven to 200 degrees.
2. Grease 2 large cookie sheets, set aside.
3. Combine egg whites, cream of tarter, and salt in medium bowl.
4. Beat until foamy.
5. Add sugar 1 tbs at a time, beating until egg whites are very stiff and glossy and sugar is dissolved.
6. beat in mint extract and food color.
7. Fit a decorator bag with a large star tip.
8. spoon meringue into bag.
9. Pipe meringue in 1 inch puffs on prepared cookie sheets.
10. Sprinkle with colored sugar if desired.
11. Place cookie sheets on center rack of preheated oven.
12. Bake for 2 hours.
13. Remove from cookie sheet immediately, cool completely on wire racks.

Christmas Candlelighting in Roscoe Village

2006-12-17T13:12:00.000-05:00

Some nights are so magical, that even at the time, you know in your heart that the memories you capture will live in your heart for the rest of your life. So, last night in Roscoe Village for the Christmas Candlelighting Ceremony , as the gleaming star on the 35 foot tree was lit, I took a deep breath, closed my eyes for a moment and took it all in...

The warmth, love, and tenderness of Blue's hand holding mine, the feeling of the cold candle wax of the candle in my other hand, the awe, silence, and stillness of the crowd, even the children... as the first candles were lit as the first lines of "Silent night" were sung by the first to share their light with the crowd, the crowd joining in to sing and the song getting louder as perfect strangers came together to celebrate the season and to share their light, the veil of tears in my eyes that I could not seem to blink back as I opened them slowly...

Looking down, my eyes now open, I was surprised to see some small children staring at me and Blue and especially the white knee high "super girly" fuzzy boots Blue and I could not resist buying in Philadelphia fairly recently... Super trendy on the East Coast and well here in the Midwest... judging by the looks they seem to get, and the little old Blue haired ladies enchantment with them everywhere I seem to go...
I think it might be a while before this style makes it here... if ever... I look at Blue and he is grinning for the same reason…

Soaking in some more now with my eyes open, we see the children's attention diverted as the song gets louder and the small flickering flames dance closer and closer to our part of the crowd...

Blue's candle was lit first, and with me he shared his light, then both of us to a young family behind us, we passed it along, slowly watching it's glowing light illuminate their faces...

The small children delighted with the opportunity to play with fire and utterly enchanted with the fun they could have with the dripping wax.

Glancing around it was impossible to miss the brilliance of the tree as it was lit, each thick white bulb shining like stars of hope in the darkest of skies... the older couples huddled close together, years of togetherness and memories visibly wrapped around them like a time worn quilted heirloom...

I could smell the scent of hot cider filling the air as it was stirred in large copper kettles over an open fire, the smokiness of the wood fire, and a slight hint of Blue's Ralph Lauren Polo cologne, as I held my candle and snuggled closer into him and his wool pea coat, the subtle scent of my candle wax as it melted, combined with the kettle corn that was popping only a short walk away created a blend of fragrances that I know I will search my whole life for every time I pick up a candle or a bag of potpourri…

And, as Blue held me close and we began to sing with the crowd... "We wish you a Merry Christmas... We wish you a Merry Christmas... We wish you a Merry Christmas," I truly thought my heart would burst because it was completely saturated in that moment with all that makes us hold the holidays dear... all that makes work at a frantic pace this time of year to keep them alive for both us and those we hold dear...

Retro Pineapple Upsidedown Cake

2006-12-15T10:54:00.000-05:00

This is another recipe that I have made and rated as princess.and.the.pea on Recipezaar's website. I made it for the first time this past Christmas and it was so incredible that we will be making it religiously from now on whenever we will be serving a simple ham. Such a classic and absolutely incredible!

Pineapple Upside Down Cake Recipe
This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either.
by ElaineM
12
servings
time to make 1¼ hours 10 min prep
1/2 cup butter
1 cup packed brown sugar
1 (20 ounce) can sliced pineapples
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter in a 9x13 pan in oven.
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.
5. Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
6. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
7. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
8. Beat on medium speed for 2 minutes.
9. Pour batter into pan.
10. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
11. Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

You may find the link to the original recipe here:
http://www.recipezaar.com/70646

Winter Solstice 2006

2006-12-14T19:54:00.000-05:00

Celebrating Winter Solstice is fairly new for us, but we have come to love the romanticism behind this ancient ritual and have found ways to make it ours.

As with all things, it can be so much fun planning something special when you have a clear vision in your head for it. But, when you don't...

This is what I have come up with so far:

I am going to make...
Crostini with Caramelized Onions and Brie garnished with a bit of Thyme(I love making homemade baguettes!)
A simple salad... Maybe just some mixed Baby Greens with a simple Dijon Dressing and...
Beef Bourguignon
and for dessert... Balsamic Glazed Oranges

Winter Solstice is the longest night of the year, so as usual, instead of using "traditional lighting" we we light candles through our home and turn on all those twinkly Christmas lights.

I will bring in some greenery from outdoors as a reminder that the return of the sun and the longer days will bring new life to the world around us. The greenery and an assortment of candles will go on our dinner table... some holly, some ivy, some evergreen... what ever I can scavenge on a morning hike earlier that day.

Dinner will begin at sun down and we will toast the return of the sun, the longer days, and the promise of Summer... when we can once again sink our toes in the warm sand at the beach.

If we had a fire place we would burn a Yule Log, but since we are also going to be celebrating Blue's Birthday, I imagine that with all the candles lit, that his cake may actually burn brighter.

At the end of the evening we will return the "greenery" to nature (our garden) as a reminder that the Winters in life do not last forever...

I am still thinking, but this is all I have for now...

Christmas on Caffeine

2006-12-13T13:28:00.000-05:00

Yes, the chaos has officially started...
It began when Blue, my brother Rob and I spent an entire day searching 6 Christmas tree farms for that perfect tree. It is usually not quite so much work, but this is our 1 st Christmas in Ohio and to be honest, there just might have been to many options. We were successful with our last stop and found the most beautiful Fir tree. It didn't seem very big on the lot, but once those guys lifted it on to our little SUV, we knew it was going to be an adventure. Personally I loved it, but Blue pruned it and you can no longer reach out and touch it from the other side of our town house. But as I told Blue, there is now plenty of room for presents... He is seriously contemplating gluing those branches back on.

Currently, my Christmas is on caffeine as I tie up the loose ends on some projects and attempt to undertake a million more. Last night Blue came in to the kitchen as I was taking pictures of the cookies for an online cookbook, that I have been meaning to do... asked me if I was attempting to create cookie porn...

Nothing naughty about the pics except for maybe the calories, carbs, and fat...

Jolly Jam Bars

2006-12-13T10:56:00.000-05:00

This Recipe comes from a Lake Highland Preparatory School Fundraising Cookbook. I love these for Christmas, but make them year round and find that these cookies are a perfect way to use up a bumper crop of summer preserves. They are quick, easy, and perfect with a cup of tea.

*For best results, measure dry ingredients with a liquid measuring cup. It makes the bars more like shortbread cookies.

Jolly Jam Bars

1 c. butter
1 c. sugar
2 egg yolks
2 c. flour
1 c. chopped nuts (If desired)

1/2 c. of your favorite jelly or jam

Cream butter and sugar until light and fluffy.

Add egg yolks and blend well.

Gradually add flour and mix thoroughly.

Fold in nuts and divide the dough in half.

Pat 1 half of dough evenly into a greased 9" Square pan.

Top with Jam and cover with remaining dough.

Bake at 325 Degrees Fahrenheit for 50 minutes or until lightly browned.

Cool and Cut into Bars.

Cookie Crisis in my kitchen

2006-12-12T18:15:00.000-05:00

Yesterday, I spent the day cleaning, wrapping gifts, ordering more online gifts, researched Polish Christmas traditions and made a list of all I wish to do for my family to make their holiday season special. Oh, and I buried that "Simple Living" sign deep in the darkest corner of my basement... It is not coming back out until I say so.

Last night as I was wrapping presents, my little brother (who is living with us), looks at me and asks if we are having a "Cookie Crisis" this year... I look at him eyebrow raised as he continues to explain, how I have somehow, not lived up to his expectations of "Christmas Cookie Bliss" and is wondering when and if I am going to have a bake off like our mom...

If he only knew... lol

So, today I am officially up to my elbows in cookie dough. There is a batch of Jolly Jam Bars in my oven right now and the next runner up will be some Peanut Butter Chocolate Chip cookies. I found some mini Peanut butter cups in Trader Joe's and I am going to use those instead of Chocolate Chips. Not sure where I will go from here, but I suppose you could say the cookie crisis is over and my home smells like Christmas Cookie Bliss!

Thanksgiving Weekend NYC/Bethlehem 2006

2006-12-03T17:57:00.000-05:00

I will admit it, I sulk when the fun is over, when life slows down, and life goes back to normal. If it were up to me, we would all ride the waves of those highs and never ever see those lows. I know we need the lows to balance us, help us focus, help us appreciate the good times that much more, but in all honesty, I kind of think they suck.

Blue and I had an awesome 3 weeks away and our finale in NYC for Thanksgiving was just the icing on the cake. Wednesday night before Thanksgiving, Blue and I checked into The Holland Motor Lodge in Jersey City right outside the Holland Tunnel. This humble little family owned motel is a gem and we will not hesitate to stay there time and time again. A friend told us about it and we are glad that she did, the rates were unbeatable (under $100 a night), the wood paneled walls looked a little long in the tooth, but it was as clean as the Marriot rooms we usually stay in when we are traveling for business. The staff was incredible, the continental breakfast was impressive, and the hotel was a short 5 minute walk to the Path train into the city, which was only $1.50 each way. I have to admit, this place is one of the best travel bargains we have ever snagged and it freed up our wallet for all the fun we had once in the city.

Wednesday night we checked into the lodge, raced to the Path train and took it to the subway, and off to the city we went. I did not bring my camera because a huge storm was expected, so I have no photos, but I will never forget how magical this night was.

Everyone says that when you ride mass transit for the first time, be sure to buy extra tickets. Everyone gets on a wrong train or two their first time. We were no exception and our first mistake landed us in the heart of the World Trade Center site. This was our second time there since, 9-11 and it seemed just as eerie as the first time. The impact of all that happened there will always haunt me as I feared for those in our family that were with FDNY or NYPD that day. Thankfully, we lost no one, but my heart still hurts for those that that did. Maybe it is just us, but the mosaics of all of the eyes watching from the walls made us want to hurry out of there just as quick as we could.

Our next train took us uptown to 81 st and West Central Park to catch the Macy’s Day Parade Balloons being blown up. From what I hear, this is a tradition every bit as important as the parade. http://manhattan.about.com/od/event...cysballoons.htm
The area was packed and we just bumped along with the crowd as we walked along starring with awe and the size and magnificence of the balloons. It is so hard to pick a favorite when each one is every bit as amazing as the rest, but I really loved the snowmen. Blue had never seen the balloons in person before and like all grownups that see them for the first time, he was captivated with childlike wonder and awe. .

Hand in hand, we walked down 8 th to Columbus Circle, down Broadway and on to Times Square stopping for a slice on NYC style Pizza along the way. My family was always too paranoid to walk through the city at night, so this was my first time getting to enjoy the city at night. Words just can not capture how dazzling it all is or the energy that is so intense that even a city like NY can not contain it. We explored, shopped, and my first purchase is something I picked out especially for my Secret Santa Person. I can not wait till they get it!

Blue and I wandered the city for hours… Rockefeller center was not lit up yet, but the angels brilliantly lit the way all the way to Saks on 5 th Avenue which was lit up with a Swarovski inspired snowflake light and music display. The experience was downright intoxicating and we soaked it all in till we were practically ready to burst with the spirit of Christmas and the glittery type of sparkly feelings that only the magic of the holidays can bring. That was until the winds of the storm swept in like wild fire sending us and much of NY running for cover. We made it to the Subway just in time to miss the torrential rain that washed the city clean as it pounded down on all that was below.

The Subway at 1 am was an experience all of its own. We were alone in the subway car… I thinking of the risqué scene in the movie Risky Business and Blue wondering when the bad guy was going to come through with a knife. Blue’s paranoia won out and I laughed to myself as he stood up on watch ready to barricade the doors incase anyone illegally hopped train cars hunting for a victim. Like always, we balance each other… my sense of adventure and Blue sense of safety. Still wishing my sense of adventure had won out. ;-)

Of course we got off the subway, quickly headed out of the station and into the bone chilling winds and driving rain that seemed to engulf us as if it were coming up from the ground. Laughing, splashing, and soaked, we blew into a little diner for a cup of hot coffee, while the waitress called us a cab. Sitting in that diner listening to the friendly chatter of the locals warmed me in a way no heat source ever could. I was a bit sad when our cab showed up and it was time to go.

Exhausted we crashed for the night at 2 am wondering if the Parade was going too be cancelled for only the 2 nd time in 80 years…

At 5 am when I woke up feeling achy from the last traces of the cold we had caught, the rain still pounding, and our disappointment as heavy as the thickest rain clouds in the sky, I knew there was nothing more we could do then hunker down under the blankets and dream of the next time…

At 7 am, I felt better, the weather calmed, the parade was preparing to start, and we hustled to bundle up to head to the city and catch what we could. I was ready first and was thrilled to find the doughnuts and pastries of my childhood down on the breakfast table in the lobby. Abandoning all reserve I decadently devoured a strawberry filled powdered doughnut that was so full that it nearly weighed a pound. It took all my reserve to leave the others on the tray…

In the rain, umbrellas in hand Blue and I made our way to the path train admiring all of the Christmas decorations along the way. By now we had figured out that the Subway was unnecessary, so we took the Path train directly to 33 Rd Street to catch what we could of the parade. Most of the route was roped off, but we did catch a few of the balloons as they drifted by us 2 blocks away. A little bit of a let down, but we have our whole lives ahead of us and will most definitely try again.

Our day was spent walking the city much as we had the night before. Macys and all of the department stores, and most of the attractions were closed, but we had the most amazing time viewing it all as we walked by. Lunch was in a deli, a bagel with cream cheese, lox and extremely hot coffee…

The winds were still bitter and fierce. Broken umbrellas lined the trashcans on almost every corner like abandoned headstones in a graveyard. FAO Schwartz was the embodiment of childhood desire and enchantment. The Apple Store a grown up’s electronic fantasyland. Exhausted and cold at this point we meandered our way through.

So many places to choose from for Thanksgiving dinner, but all we could think about was the warmth of that tiny little diner in Jersey City where we decided to head… The chef was working alone when we got there. A blur of 67 year old grey hair racing through the kitchen as small parties of people gathered around the tables prepared for a feast. The food was humble, but the chef (a newly emigrated little old man from Greece) remembered us from the night before and welcomed us like royalty. It is from him and that night that I learned that the most humble food becomes a feast when it is served with much love. “Mr. Steve” the chef made our Thanksgiving dinner a memorable affair and we were very glad we had chosen to go back. We left the diner that night with full tummies, completely awed and inspired by the ideals of a man more that twice our age.

Black Friday we woke up at the crack of dawn for our first experience of facing the early morning door buster shoppers. There was nothing we really wanted, but to see the knock down drag out fights over discounted frying pans and Pyrex sets at Macy’s. Blue and I were not disappointed and the people watching was far better then the best of reality TV. Not sure we will do it again, but it was entertaining in a sense. We shopped our favorite stores, which were much quieter in comparison and we filled shopping bags with troves of treasures to wrap up and set under our tree till Christmas.

With the day moving fast, we finished our shopping, loaded the car, dined on some more doughnuts, checked out and made our way on the highways back to our home in Ohio. On a whim we stopped in a town called Bethlehem in PA. There was a Christmas festival in full swing and Blue grudgingly left his ambitions to get home in the car for a while as I begged for a 2 hour break. Spoiled and convincing, I won and Blue begrudgingly set out to have a good time. The sky was bright blue, the air crisp, and at the end of the 2 hours even Blue had to admit he was glad that we stopped.

Holiday tunes on the radio, we wound our way through the holiday traffic and were home tucked in bed before midnight. Still dizzy from the frantic pace of our latest adventure, we laid our heads to rest on the smooth silkiness of our very own cotton sateen encased down pillows and hunkered down for what could only be called a long winter’s rest. No visions of sugar plums this time, our dreams were laden with the scents of street vendors selling pretzels, shiny cases full of imitation Rolex watches, colorful knock off designer purses, and all of the sights and sounds of our trip. The sights and sounds that will have to carry us through till the next time, whatever and whenever that may be.

Hot Butter Your Buns With Buttered Rum in a Crock Pot Recipe

2006-12-01T13:53:00.000-05:00

Some recipes were just made for winter. This is one of them!

Hot Butter Your Buns With Buttered Rum in a Crock Pot Recipe

A nice way to scent to home and warm the spirit!
by Rita L

8 servings
time to make 10 min 5 min prep
2 cups firmly packed brown sugar
1/2 cup butter
1 pinch salt
3 cinnamon sticks
6 whole cloves
3 cardamom pods
1/2 teaspoon fresh ground nutmeg
2 cups dark rum or spiced rum
Garnish
heavy cream, whipped
ground nutmeg, for topping
cinnamon sticks

1. Put first 7 ingredients into crock pot.
2. Add 2 quarts hot water.
3. Stir well.
4. Cover pot and cook on low for 5 hours.
5. Add rum and stir to blend.
6. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg and cinnamon stick as stirrer.

The Link to the original recipe maybe found here:
http://www.recipezaar.com/77800

Home Sweet Home in Philly

2006-11-20T15:19:00.000-05:00

Our last week on the road before heading home and my eyes are brimming with tears imagining how nice it will be to snuggle with Blue tucked tightly in our own bed, with our own pillows, with window that face the morning rays of the sun. Coffee brewing in our own pot, bacon sizzling in my cast iron pan, eggs so light and fluffy that they could melt on your tongue like clouds, and lemon blueberry pancakes drizzled in locally tapped maple syrup… Followed by a long walk or drive in the country or surrounding areas. Each breath we take reminding us how important it is to live simply… Yes, those are the morning I dream of when we are on the road…

But, as they say, home is where your heart is and mine was in Philly with Blue this weekend. So, yes this weekend we walked the streets hand in hand gazing at the jaw dropping architecture, the eccentricities of the city, and the subcultures of people that no doubt led lives that we could only dare to imagine. This city could so easily become my home and if I ever had to choose a place to re-write and re-create myself… this would be it. As much as I love the country and serenity of Ohio I love the chaotic and eclectic pace that all of Philadelphia seems to breathe in to those who walk her historic streets.

If this was our life, I am sure you would find Blue in I in a colorful loft apartment set in a funky borough walking distance from all we could possibly need or imagine. We would still wake up snuggled tightly in our own familiar bed, maybe to the sounds of the heat cranking though the building’s ancient radiators and hopefully to a glimpse of the morning sun. I would slip on my bight pink slippers and head to a tiny kitchen to whip up a breakfast with the exotic ingredients I found the day before in Reading Terminal Market. Coffee infused with some fresh ground spices, Omelets made with leeks, caramelized onions, exotic mushrooms, and some lightly grated cheese from a paper wrapped block I bought at Salumeria. Maybe even some juice freshly squeezed from a variety of colorful fruits I found in China Town… When finished we would walk the streets, stroll through a green space just to soak in a tiny taste of the season, maybe even venture in to a museum or exhibit on tour. Each breath we would take would energize us, remind us to create, remind us of our individuality and drive us to push the limits of our existing boundaries. There would be nothing simple about it, but yet it would still be ours…

I do not have any recent pictures to share this time. I have long quit bringing my camera to Philly except when seeking out a new site. It is the place I go when I want to view the world with the naked eye choosing to capture the experience with another type of medium. Charcoal, oil crayons, paints, multimedia, felt, yarn, wood, clay, words, and sometimes with thoughts of what if…

Below are some links of places and flavors we savored this weekend.

South Street:
http://www.gophila.com/C/Things_to_...treet/1173.html

Pink Rose Pastry Shop for breakfast:
http://www.pinkrosepastry.com/item.html?PRID=1230701

South Philly Jean Madeline for a cut and color. This place is locally know as the Harvard Education for hair. There is never a doubt that your stylist today will be working in a hip salon charging you $$$$$ tomorrow. I sure did leave feeling like a million bucks, was nice not having to spend it to get there.
http://jeanmadeline.com/jmi_locations.html

Dinner was at South Street Soulvaki. This was no doubt the best Greek food we have ever had. The creamy Red Roe on top of my Greek salad was a treat all by itself.
http://philly.urbansavings.com/southstreetsouvlaki.htm

No Picture or Links for Macys Center City. :-( Just know that this place is not to be missed...

Reading Terminal Market:
http://readingterminalmarket.org/about.php

Lunch at Delilah's (Southern cuisine) was too die for!
They were voted "Best Macaroni & Cheese in the country by Oprah Winfrey in 2003." I had the Barbecue Baked Chicken Wings, Candied Yams, and Greens with a side of Cornbread. Blue had the fried chicken, mashed potatoes, macaroni and cheese, and greens with corn bread. We devoured the huge portions and decided that if we ever decide to give our hearts back to Jesus, it will be in a ghetto in the deep south in a church that has regular church suppers and women who can cook. I am not kidding... it was just that good!
http://readingterminalmarket.org/merchantView.php?id=20

Walked Past the Liberty Bell and the fairly new Independence Center:
http://www.independencevisitorcenter.com/

Spent some time strolling through Chinatown. I try never to say never, but I really doubt that I will ever try those 1000 year old preserved eggs. Still I love browsing the markets especially when I find ingredients and produce I have never seen. This time we saw a big basket of these things that could only be some type of pod. They were small, black, felt like plastic and looked like tiny replicas of the devil's horns. I do not speak Chinese, but could tell that the ladies next to me that did were just as perplexed as I was. Of course that made me even more curious...
http://en.wikipedia.org/wiki/Chinat...a,_Pennsylvania

Hurt

2006-11-20T13:29:00.000-05:00

I like to journal early in the morning not long after I first wake up, when my sense of self censorship is still asleep, when my mind is full of new thoughts, ideas, perspectives, and possibilities. Opening my eyes slowly to catch a glimpse of the sun shining through my windows is my favorite way to start the day. On mornings like that I wake up practically jumping out of bed to greet the day and all that it will bring. And on mornings like today, when the sun is hidden by the clouds, I crank the stereo or turn on VH-1 or MTV to catch the morning videos. Nelly Furtado’s Video, Say it Right is blaring right now. I love her voice and it is chasing the away the clouds in my mind that the sun has yet to clear. What she missed, Christina Aguilera has found with her song, Hurt. She has really evolved as an artist and this video is as colorful and surreal to me as a Mark Ryden Painting. Her voice captures my soul and the lyrics almost always bring tears to my eyes.

Ohh I'm sorry for blaming you
For everything I just couldn't do
And I've hurt myself, ohh

If I had just one more day
I would tell you how much that I've missed you
Since you've been away
Ooh, it's dangerous
It's so out of line
To try and turn back time

How many times did I hurt like that when I chose not to forgive, but rather to hold on to my pain while it slowly tore me apart from the inside out? Was it really their fault or were their actions just the result of their own shortcomings, limitations, and ignorance? Did they try their best or did they just not know how? If it was all different would I be who I am and where I am today? Yes, to forgive and to let go is sometimes more of a gift to yourself then it is the recipient, who often is too blinded by their own ignorance to fully absorb your pain or ever acknowledge it the way you need them to. Sometimes you can walk away and cut your losses and other times you never really do find that way out, that way to let go and never miss what was or what could have been if the pieces of that broken puzzle had only been found…

Do you have any tree trimming traditions?

2006-11-20T11:59:00.000-05:00

We will finally be home this Sunday and I really hope to head to a Christmas Tree Farm to pick out a tree for Blue to chop down. Traditionally, we set up our tree the day after Thanksgiving. The Blue Spruce is our all time favorite and every year no matter how hard we try, we get the tree home only to find out that it is larger than life. By this time we are ravenous, so we feast on Thanksgiving leftovers. This year I am considering making some Pureed Carrot Ginger Soup, some baguettes, and maybe even a salad.

If you were peeking through our windows, you would see Blue arranging the lights on the tree while I help with the slack. I used to do them till the year Blue told me that if I squinted while doing it that I could see all the gaps. Well, several boxes of lights later, there was not a gap to be found, but we did have to put our tree on a few different breakers and you need sunglasses to look at it.

Our ornaments are a mix of the old and the new and there are no set rules where things should go. Honestly, I am just happy if it all fits and nothing breaks.

Christmas Music will be playing and occasionally one of use will sing along. Sometimes we will have old Christmas Movies playing on the TV. It's a Wonderful life seems to be a tree trimming tradition.

We laugh, joke, share memories, and snack on whatever desserts are left over from the big meal. By this time the liquor makes an appearance Frangelica in hot chocolate with marshmallow fluff, Kahlua in coffee if there is still much to be done, Shots of Irish Cream is we are too busy to sip, plain eggnog if we indulged to much the night prior, or ice cold toasted almonds if we are in sunny FL where the weather is hot. Somehow the alcohol just makes the night sparkle and I would dare Ebenezer Scrooge not to have a good time.

By now the lights are brighter, the music louder, and there is a good chance we are all singing. Blue and I are just too excited about Christmas and are ready to burst with our secret gifts. I can usually talk Blue into exchanging one early , especially if I am the one mixing his drinks.

This day is so much fun for us and I dare to say that it might be just as much fun as Christmas itself. I am excited about the Macy's parade and all the fun we will have, but it is really our tree trimming day that has had me checking the calendar since November 1 st.

This makes me wonder what your tree trimming traditions are.

Life Challenge #6

2006-11-14T12:49:00.000-05:00

I think there may be too many matriarchs in my family... someone really should have had the foresight to cap that number long ago... so many fights, too much competition, and not one willing to just play fair. I had a fairly good time visiting my grandmother... tried my best to make the visit pleasant and something worth remembering... wish it were as easy as it sounds...

My big mistake, going to see my Godmother (Grandma's 86 y/o sister/arch enemy) on my way out of Long Island. I suppose that I should have chosen sides and not gone to visit my favorite aunt who is awaiting results for a biopsy that could very well prove to be cancerous...
Maybe I should have just gossiped about my Aunt Jean as my grandmother wanted and jumped on the bandwagon of women in my family that like to stir the pot as it seems to be expected maybe even required...

Yesterday my grandmother chose to pick a fight with me ruining what I could call a semi-nice visit if I try hard enough to be positive about it... Unlike the others before me, I called her on her actions and behavior ... Did the unspeakable and held her accountable for her own part in the ugliness. (GASP!) Pointed out the example she was choosing to set for the rest of us...

She backed down, the phone call ended, and I realized that as far a matriarchs go, that I was the new blood… the one that stood next in line to wear the crown and hold the reins… The thought made me cringe. I crawled into bed for the entire afternoon and I wondered just at what point the Grandma that used to give you milk, cookies, and a hug turned into the grandma that liked to play cowboys and Indians... handing you a gun and insisting on being on opposite sides.

With the words, "Your giving me a stroke!" ringing through my ears, I wondered how I could fix a negative mess that has existed long before I was born. Short of joining a convent, how could I disengage forever and never have to hear another word, vicious story, or feel the need to constantly run offense as every family member that I have ever loved is incessantly degraded in front of me?

With these thoughts in mind, I wrote my Grandma a letter and decided what challenge #6 would be...

Challenge #6:
To focus on the positive and to look for the good... to try my hardest not to engage in conversations that are focused on the past and all of our many faults and failures permanently captured with in it... To excuse myself from these conversations and situations as they do not support the life I wish to lead and the person I am choosing to be. To give myself permission to walk away, to end a phone call early, and to break the cycle... I will choose not be ugly or raise my voice, I will just gently remind my relatives where I stand, tell them I love them and that I look forward to the next time, when hopefully we can discuss better times or other topics that are more neutral...

I certainly can not expect them to change, but I can change myself and walk away from the role I have been groomed for… Become the change I wish to see…

Blue and my mom suggested that I write a letter as it is my only chance of truly being heard. Lets hope they are right…

Grandma,

I am really glad that you enjoyed the photo albums. I really enjoyed looking at your wedding album with you. I also really enjoyed going through your cookbook with you as well. I have so many wonderful memories spent in you home, especially your kitchen. From the time I was still small enough to take a bath in your kitchen sink with the Ivory dish soap (the smell of that soap still to this day brings back a flood of warm memories), making cookies in your kitchen, many family dinners, and the first thoughts I had ever given to meal preparations and menus. My love for cooking truly began with you. You always knew how to make that learning process so much fun for me. It is also because of you that I learned to love books, the library, and the adventures you could embark on just by picking up a book. So many wonderful memories...

I also am thankful for all of the holidays we were able to share... The excitement of waiting for you and Grandpa to come over Christmas day... Grandpa pulling me on a sled down a street completely covered in snow, all those trips to the duck pond and the park. Growing up, I never doubted that I really did have the best Grandparents in the whole world.

I remember shopping with you, mom, Aunt Jean and Michael... The visits you and Aunt Jean used to make together and how wonderful I thought it was to be able to get to see both of you at the same time. I may have been a little girl, but even then I knew how special it was to have lots of people around you that loved you and lots of people to love in return. I also remember one of the few times that Aunt Jerry and Uncle Joe came to our home along with everyone else for Christmas. All that love made me feel like I was one of the luckiest little girls in the world. I have always wished that there were more times like it...

I remember Uncle Joe picking inedible berries in the back yard with me just for fun, Uncle Eddie singing me the funniest songs, and Grandpa helping me clean my room so I wouldn't get in trouble. Very few memories of Uncle Richard, but our few visits to their home gave me a glimpse of a better life, one very different then my own at the time and one worth striving for. For that I am thankful, because through it, I learned that it was important to work hard to reach your goals, that the sky really was the limit…

My parents had their troubles, but still I love them very much too and share many wonderful memories with them as well. Dancing to disco music in the living room with mom, how hard she worked to always make the holidays special for us no matter what, the way that she always encouraged me to be myself, and all the times that she let me "mess" up the kitchen as I learned how to cook or bake. I remember singing in the car with my dad everywhere that we went, and how much fun we had when he taught me how to ride my bike. I also remember how good he was at listening to me when I thought I was wronged, and he taught me that you could never be too big or grown up to not have to apologize for the wrong you had done, the mistake you had made, or the mess you had caused.

Of course, there are the bad memories too, because of everyone listed above, none were perfect and they all made their mistakes. Even from this, I learned that life goes on, that when you fail, you try again, and no matter how bad the fight, you can always find a way to forgive and patch things up even if you know that the peace may not last forever... I also learned that even when it seemed as if the whole world fell apart that there will no doubt always be better times ahead to look forward to. In your own ways, all of you taught me all I know about the world and helped shape me into the person that I am today. I feel very blessed for the time spent with all of you and there is not one in the bunch that I do not love, admire, and respect for the part they played in my life.

In all honesty, it is the good things that I like to talk about... the kinds of memories that I like to remember and it is the times that we spend rekindling that good that I truly enjoy the most. Yes, there were the bad memories, but life is short, and there is no way to go back and change what was or what could have been... As far as I can see, those negative thoughts and memories add nothing positive to the present and do nothing to benefit my life or the lives of those around me.

Life is short, and in my opinion, it is not and could never begin to give us enough time... I just want to make the best of that time whatever it is and whatever it may bring... So, after much thought today I have decided that the change that I want to see has to begin with me... That change is nothing Earth shattering, just a small decision, just a slight change, but one that will no doubt leave an impact on my life... and I can only hope that maybe one day in my life time, that change will cause ripples through the whole pond. But, there is no doubt in my mind that it has to begin with me…

So, from this day forward I am making a very personal choice to focus on the positive and to look for the good... to try my hardest not to engage in conversations that are focused on the past and all of our many faults and failures permanently captured with in it... I will be always available, always willing, and very eager to chat about the better times no matter the day or time. Yes the past is there, but that is where I am choosing to leave it… Of course there are always other things up for discussion. Our world is a very fast moving, complicated, and wondrous place… so much to learn… and still so much to discover… so many ideas yet to discuss…

I am sure that this will not be easy and I have no doubt that there may be times that I fail. But I am going to try my hardest and I hope that you will respect my attempt to change something within myself, that I do not like and that as always you will be supportive in helping me achieve my goals.

I love you more than I could ever express in one lifetime and I am thankful for the role you have played in my life.

Love always,

Mini Goal/Challenge #5 1/2

2006-11-09T13:16:00.000-05:00

I tried so hard to be a good girl, to slow down and not add anymore new goals this week... Just focus on the ones I already started...

On Sunday weigh in, I did lose 1/2 a lb and 3/4 of an inch but, we are now on the road again and traveling just seems to throw me off. I kind of feel bloated and sluggish right now and not so good about the way my clothes fit... Must be all that good food up here.

Also, I am a celebratory eater. I will eat more when we are celebrating something or I feel like we are on an adventure... Being on the road like this sabotages me time and time again and what do you do when you start to celebrate everyday for it's own ups and downs...? This is where I am at right now and I just do not want to lose my momentum this time. Worked to hard to lose focus now...
Yes, I know I am hard on myself...

I can expect that when we get to LI, there will be Pizza, Italian bakeries, and Cannoli's, bagels, and all of my favorite foods... Plus we will be heading out to Riverhead, where my Polish Great Grandparents had a farm... already have picked out a really good Polish restaurant...

To be honest, I want to have my cake and eat it too! I do not think I can conquer celebratory eating in a weekend, but I really don't want to pig out and eat till I have to secretly undo the button on my jeans at the dinner table...

My main focus all along has been to bring more balance into my life, so this morning I made a decision to intervene and give myself just a small goal to focus on. Something I know I can handle...

So, my goal is this... to eat what I like, but to savor each bite and eat a little less then I usually would...

__________________

South Philly/Election Day 2006

2006-11-08T18:29:00.000-05:00

Yesterday Blue was off for Election Day, so we ventured into South Philly for the day. I feel like a traitor to NY (my birthplace) but, I have to admit, Philadelphia is by far my favorite city. The architecture here is amazing and we are always captivated by the rich history, melting pot of cultures, and all of the flavors this city has to offer. One thing is for sure, they do not call Philadelphia the restaurant city for nothing. The food here is incredible no matter where you go! Don’t even consider coming here on a diet…

South Philly is known for its Italian Market district and no trip would be complete for us with out a stop here. We love walking the strip and absorbing the sites and sounds… the butcher, the baker, the produce markets, the fresh fish staring up at you from their chilly bed of ice. Walk through the doors of Di Bruno Bros. house of cheese and you will swear that you could literally taste the air. Blue and I bought several boxes of imported Porcini Mushroom Bullion, some Dry Sanbitter , an old world loaf of bread, some chestnut honey, and an assortment of olives and antipasti which we are saving for tonight’s dinner.

After the market, we drove down to Tony Luke's eager to try his Italian Philly cheese steaks. Blue and I never really understood the hype surrounding cheese steaks. They were good and we tried all of the most popular places in South Philly Pat’s, Geno’s etc... But, in all honesty, we thought they all seemed kind of bland and unimaginative.

That was until Tony Luke’s. I had recently seen Tony Luke do a thrown down with Bobby Flay on Food Network. Bobby Flay came prepared with a wide array of gourmet ingredients brilliantly combined to make a cheese steak that could no doubt put most places out of business. However, Tony Luke competed with his Italian… A fresh in house made crusty roll, sharp provolone cheese, sauteed broccoli rabe , and thinly slivered steak. Surprisingly to me, Tony Luke won the throw down by a landslide! Curious, Blue and I decided to see for ourselves…

Arriving at Tony Luke’s the line was already out the door… the smell of their food wafting out the building like a life force of its own. Blue and eagerly got in line and pondered the menu. Meatballs bigger and better than your mother used to make, burgers, an assortment of cheese steaks, fries, all kinds of yummy sides, and things guaranteed to make you leave one size larger than you already were… We decided to both get the Italian cheese steaks, fries, and some drinks. Waiting for our food was a form of torture, not because service was slow, but because it all just looked incredible! A few minutes and one bite later… we were hooked… Each bite revealed a complex dynamics of flavors. Tony Luke no doubt uses the best ingredients he can get his hands on and it shows. The combination of all of them was simply indescribable… Definitely worth the hype and we look forward to returning again and again!

Completely full and satiated, we decided to walk South Street and make our way to some of the mosaic buildings we always seem to pass, yet have never found the time to explore…
In all honesty, I am utterly speechless when it comes to describing what we now know is Philadelphia’s Secret Garden. Isaiah Zagar , the artist that created this installation, is no doubt a genius and we greatly admired his vision and creativity. Since being there yesterday I am having fantasies of breaking things around the house only to mortar them back together in a creation of my own… God help us when we finally buy our forever home… I am already having visions of garden installations I would like create with Blue… We certainly now have a greater sense of respect for all things that are broken…

Here are the images of our day:
http://picasaweb.google.com/redandb...ElectionDay2006

Uwchlan, PA

2006-11-08T15:54:00.000-05:00

We have been traveling to West Chester, PA for Blue’s job for at least 3 years now. We have seen many seasons here come and go, but I have to admit, this year has been an amazing year for fall leaves here in this corner of the state. Monday morning we woke up to a gold, burnt umber, sienna, and crimson colored world. Not even the grey clouds that drifted overhead could suppress the brilliant display of color lighting the sky like a fiery torch.

These are just a few images I was able to capture right behind our hotel. We have laid our heads to rest here many times, yet never knew the treasures that lie waiting for us just beyond or window. As the sun set, we trekked through the back of the hotel’s property into an all encompassing autumn stain glass scene.

Here are the images of what we found:
http://picasaweb.google.com/redandblue2/UwchlanPA

History of Uwchlan, PA:
http://www.uwchlan.com/history.htm

Busy Fall Weekend

2006-11-08T15:18:00.000-05:00

It is only Wednesday, but it feels as though Blue and I have lived a hundred different lives in the past 7 days. Around this time last week I was shopping in the quaint town of Mason, Michigan while Blue was working. The snow was falling hard and fast making me feel as though for just a moment in time, that my life existed in a snow globe.

In a modern 5 & 10 store, I found the most adorable vintage looking snowman. I could not resist buying him and he quickly set the theme for my kitchen and dining room this year. I had the best time in Mason’s antique district searching for vintage ornaments and other ephemera to complete the vintage holiday look I had envisioned…

This past weekend was busier than normal as we prepared to head out of town for 3 weeks. Spur of the moment; I decided to decorate my kitchen and dining room for the holidays. I just could not leave that snowman sitting wrapped and tucked away in a dark and gloomy shopping bag for long. We will also be gone until after Thanksgiving, so I thought it might be nice to come home to a little bit of a head start on our own merry little Christmas. This is the earliest I have ever decorated and it is normally something I would not even consider, but I am glad I did. Between decorating, packing, and baking a batch of an old family recipe for honey cookies, I was exhausted, but in a good way. I was the kind of exhaustion that brings you the sweetest and most glittery dreams as your head hits the pillow easily finding sleep at night.

On Sunday, Blue and I drove to Pittsburgh to spend time with a good friend “M”while on our way to West Chester, PA. So much has changed since the last time we saw her in the beginning of summer. M has moved from Morgantown, WV to the Outer Banks, to Charleston, SC where she was practically homeless for 3 weeks, to Parkersburg, WV to re-group, and then on to Pittsburgh.

I am not sure I have ever encountered someone quite as fun or free spirited. M, is so young, yet such an old soul, and truly bohemian at heart. I still can not believe she is not yet 21. Reminds me of myself and Blue at that age, only we were just a little less adventurous... Blue kept us grounded…

After a wild whirlwind of a summer, M has settled down to her very first apartment and real job. Blue and I feel so proud of her; she has come so far... still a wild child at heart... but strong now that she is holding/anchoring her own kite string. No longer running from everything including herself... It seems along the way she learned how to pair down and get rid of her extra baggage both tangible and that which she had carried within...

I want and wish the best for her... Wish I had my charcoals and sketch pad. I would like to sketch her as a sea turtle for Christmas... So many more years to go… yet already weathered and wise from the moons many cycles...

Glad we were able to splurge on her a bit… was never done for us at that age, but it made us feel really good to be the people we wished we would have had back then...
So many back home, believe she may fail, little do they know their cruelty will be one of her greatest drives. She doesn't see it yet, but we do... and know from experience that it can be nice to be the butterfly flying above those down below eating crow sometimes.

Pictures from the weekend:
http://picasaweb.google.com/redandblue2/BusyFallWeekend

Daylight Savings Weekend

2006-11-02T13:51:00.000-05:00

Last week was a whirlwind of activity for me that carried right over into the weekend. Roy flew home from Atlanta and I picked him up Friday early evening. It was our last full weekend home before being on the road for several weeks, so there was a sense of urgency to enjoy the tail end of the Fall leaves, our 2 short days of Indian summer, spend time with the family, and pack once again for almost a whole month on the road.

Looking back, I believe my weekend was as packed as my luggage is now. Bursting to the type of excess where you really are not to sure of the details in retrospect… But, it is all good and I think that is what matters most. I worked on a Christmas concept for my dining room. I have just been bedazzled with all of the glittery retro silver, red, green, and white ornaments this year and plan to incorporate that look into my kitchen and dining room. I found a box of retro red, silver, and white glass blown ornaments in an antique shop and they are proving to be the foundation of my dream design. I even was ambitious enough to buy some red glittery felt to get this… make my own table runner. Will be interesting as I have no idea how to sew… I bought some components to make a wreath for my kitchen and I can not wait to get home, so I can start on some of these projects.

Blue and I made homemade caramel corn and mulled some cider. Saturday night was spent with the two of us playing cards, munching away in utter bliss. Blue taught me how to play poker and it seems I am a natural. I beat him several times… could just sense what his cards were… He never did figure out when I was bluffing… LOL Big surprise, he has a hard enough time figuring me out in real life, have no idea why he thought poker would be easier. But, don’t you know he is a glutton for punishment and I believe the man likes it when I keep him guessing… always a new surprise and no reason to be bored.

Sunday morning we invited Blue’s Dad and brother join me, Blue, and my brother for brunch. I kept the menu simple as the guys would have just bugged out a bit if there were flavors they could not identify and titles they couldn’t pronounce. No frittatas, Soufflés, Crepes, or Brulees for these boys. As it was, they thought I had simply out done myself with Hot Coffee/Pumpkin Spice Creamer, Mulled Cider, Bisquick Pancakes, Eggs, Bacon, and the good old Bisquick Sausage Cheese Balls. Men are so easy to please… Add a good game of Poker after breakfast and I think Blue’s family would disown him if he ever considered leaving /divorcing/or cheating, not that it is even in Blue’s nature. But, I think I have insured my title of Queen Bee till the next time.

After Blue’s family left, we went for a walk and gathered some of the abundance of pinecones that seem to be everywhere this fall. The trees are loaded with them and all though I have no plans in mind; I could not resist picking up 2 huge shopping bags full to the point of bursting.

Blue and I also took a drive to Newark's Earthworks . “The Newark Earthworks were the largest set of geometric earthen enclosures in the world. Built by prehistoric Hopewell people between 100 BC and AD 500, this architectural wonder of ancient America was part cathedral, part cemetery, and part astronomical observatory.” We took a million pictures throughout this ancient Lunar Observatory and walked the grounds marveling over the complexity of such a project. It was a great end to the weekend and I was thrilled to have been able to catch a pic of the perfect ghost moon, in my last shot. It was the perfect ending to such a wonderful Daylight savings weekend, our last full weekend home.

The weekend in picture:
http://picasaweb.google.com/redandb...806378997743634

Peanut Butter Chocolate Chip Cookies Recipe

2006-10-31T13:59:00.000-05:00

These cookies are divine! It does not get any better then this! I think Blue ate almost all of them on his own.

Peanut Butter Chocolate Chip Cookies Recipe

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cooking time is per batch, cooking one sheet at a time.
by HeatherFeather

36-48 cookies

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips or better yet, mini peanut butter cups

1. Preheat oven to 325 degrees F.
2. Have ready at least 2 baking sheets lined with parchment paper.
3. Cream butter until smooth.
4. Add peanut butter and both sugars and beat until combined well.
5. Add egg and beat well.
6. Stir in flour and baking soda gradually until well combined.
7. Stir in chocolate chips by hand.
8. Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
9. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
10. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
11. Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
12. Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
13. These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

The link to the original recipe may be found here:
http://www.recipezaar.com/51104

Caramel Corn

2006-10-31T11:10:00.000-05:00

If you love Caramel Corn then you will love this recipe! It is a bit messy to make, but worth every bit of it! I made it for the first time this Fall and we ate it by the hand fulls.

Grandma Paul's Caramel Corn Recipe
Recipe from Paula Deen.

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
8 quarts popped corn

1. Preheat oven to 200 degrees F.
2. Over medium heat, combine first 4 ingredients and boil for 5 minutes.
3. Remove from heat; stir in baking soda.
4. Stir well.
5. Pour over the popped corn.
6. Stir to coat well.
7. Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
8. Spread on waxed paper to dry.

Life Challenge #5

2006-10-30T13:11:00.000-05:00

Wow! I almost could not believe my eyes when I saw that I am up to challenge #5 already. So hard to believe I have been adopting healthier habits for a whole month now. I suppose that explains the new bounce to my step and why I feel more vibrant than I have in a while.

Challenge #4 was an amazing week for me. Blue was out of town again and I was on my own with my goal to get moving. This was one challenge that I just seemed to run with, and once I built momentum, I taught myself how to embroider and I started embroidering a dish towel to give my mother for Christmas. I went for a couple walks, ran some extra errands that I had been putting off, did some organizing around the house, and some deep cleaning. It took me two whole days but I also tackled and cleaned my whole basement. Now that the disaster in the basement has been crossed off my list, my head feels so much clearer and calmer than it has in a while.

When I stepped on the scale on Sunday and took my measurements, I practically fell of the thing. I could just not believe my eyes! Not yet where I want to be, but less than I have been in a while. Just this past week I lost 2 lbs and 2 ½ -inches! I am still eating the same, none of that has changed; I have just slowly been working on my goals one week at a time. I originally thought they might cause me to slim down a pound or two, maybe even some bloating, but I honestly thought that I would not really begin seriously slimming down until I began to put my self on a diet and began exercising religiously. I can see that I have much to learn… All in all this month I have lost 5.2 pounds and 6 ¼ -inches… shaking my head in disbelief right now…

So, I will begin Challenge #5 with a quick recap of my goals thus far…
Challenge #1: Get on a sleep schedule (In bed by 12 pm up by 7 pm)
Challenge #2: Eat smaller meals more often
Challenge #3: Drink more water
Challenge #4: Get moving (No exercise routine just yet, just everyday activities that I have been putting off)

For Challenge #5 I have decided to eliminate mindless eating. This was inspired by a book that I recently heard about called Mindless Eating , by Brian Wansink. I have yet to read the book yet, but plan on picking it up tomorrow when I am in Lansing, MI with Blue. From what I can gather it is a physiological approach to eating and challenges us to focus on the moment while we are eating and making food choices.

I am looking forward to reading the book and hearing what Dr. Wansink has to say. In the meantime, I have decided to “be in the moment” when I am eating. No meals over the kitchen counter or sink and no eating while I am multi-tasking doing other things. The goal for this week is to focus on the taste, color, flavor, and texture of my food. To enjoy every bite, but to be more mindful in the process, to not scarf down a huge bowl of homemade caramel corn that we made this weekend, with out at least savoring every bite…

More Info on Mindless Eating:
http://www.amazon.com/Mindless-Eati...k/dp/0553804340
http://abcnews.go.com/GMA/Books/story?id=2596723&page=1
http://www.nytimes.com/2006/10/11/d...e833064&ei=5070

Sausage Balls

2006-10-30T12:15:00.000-05:00

I made these for a Fall brunch. The guys loved them and there was not one left behind.

Sausage Balls

1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

Life Challenge #4

2006-10-24T14:25:00.000-05:00

Last weeks challenge to drink more water was easy and I finished this past week successfully. I was ecstatic Sunday morning when I took my weight and measurements. Last week alone, I lost 1.6 lbs and 2 ¾ inches!!! My skin looks healthier and it felt really good to not feel as if my clothes were literally squeezing the life out of me. Funny how much more energetic you feel when you have enough room to breathe in your own clothes.

However, I have discovered that there is something missing in this whole plan… Treats!!! So, on Friday when Blue’s plane was late I shopped my heart out in Easton. Nothing major just some anti-bac soaps from Bath and Body Work’s flagship store, a new journal to cut and paste my Parlor entries, and a few surprises and treats for Blue.

I also treated myself to dinner and a glass of wine, solo at the bar at Bon Vie . I had a nut crusted chicken salad and a few slices of warm baguette with butter. Truly a treat, the bartender was super cool, and it felt good to feel confident enough to be able to enjoy a good dinner and my own company. Something I would have never considered or dared to attempt when Blue first started traveling…

My goal this week is to get moving… No major commitment to do Cardio 3 times this week or to unbury the Cross bow in the basement. Not quite ready for all that… But, the leaves are peaking and it is a perfect time to push myself to take a few brisk walks and maybe even meander down to the arboretum on my own. Moving will mean organizing my basement, picking up those long neglected oil paints, and to start on some of my holiday projects. I may even play with my Pilates ball again once I clear a bunch of stuff from the basement floor. I have a feeling that the results of me getting moving is going to be a treat all in itself…

Falling for the Moment

2006-10-23T13:18:00.000-05:00

It is a chilly grey morning here in Ohio. Baby snowflakes dance brilliantly right past my window as they flutter down to the colorful autumn landscape below. The seasons slightly mesh as the snowflakes greet the colorful fall leaves, secretively foretelling of future visits. If you are quiet enough I am sure you could hear the ancient language the seasons share, the snowflake’s whispers, the grass as it shivers, and the trees leaves rustling in the breeze as one by one they transcribe the news to all the other trees that circle the Earth.

Bushy tailed squirrels bustle about hiding caches of acorns in my garden that I will no doubt have to pull up in spring if they are forgotten. Mulched oak leaves blanket my herbs, ready to protect them as they gently sleep through fall’s storms and winter’s harsh elements. Once colorful Zinnias and Marigolds stand solemnly besides the Mums and Pansies all knowing their time is near.

The whistle of my old tea pot awakens me from my dreamy thoughts and I meander down to the kitchen in anticipation, knowing the warmth a morning cup of tea can bring. The bold fragrance of rosehips, orange peel, hibiscus flowers, chicory, and a medley of spices stirs my soul as I dip the tea bag into the mug. Pondering over my first sip of citrus sunshine infused with cinnamon honey, I reflect on the blissful weekend Blue and I shared. Yet another pocketful of memories to add to the storehouse, ready to hold us through the cold dreary winters that no doubt will come as they always do.

This weekend Blue came home from Atlanta in time to see the leaves at their peek. Driving home from the airport, we watched the world blur as we passed it by. Fleeting as fast as a rainbow, myriads of colorful leaves fell from the trees and hit our windshield. The tree tops looked like the tips of paint brushes coloring the sky in many shades of alizarin crimson, cadmium barium vermilion, yellows, and greens. We absorbed every bit of color we possibly could as we headed out to the Roscoe Village Apple Butter Stir off and to Buckeye Lake where we have been considering laying the foundation for life in our forever home. Our short weekend was packed with a lifetime of memories and from it there might even be enough to write a short novel. Yet sometimes it is simpler to allow the images to tell their own story, as each one speaks a thousand words.

Life Challenge #3

2006-10-18T21:37:00.000-05:00

Well, last weeks challenge to eat smaller meals more frequently was far more difficult than I originally imagined, but it was still a good thing. The days that I was able to eat this way I felt great and over the course of the week I lost 1 pound/1 inch. May have just been bloating, but it still made me feel good. I can see this goal is going to take a bit longer to become a habit.

On the other hand, going to bed at a consistent time and waking up at a consistent time has felt really good. I find it funny that the days I do let myself oversleep; I just wake up feeling groggy. No wonder I was not feeling so hot when my hours were so erratic. So, one goal down, one I’m still working on, and now it is time to add something new to the mix.

After much thought I have decided that it is time to revisit one of my old habits that has recently been lost. Something easy, so I can end the week feeling accomplished. A couple of years ago I read the book French Women Don’t Get Fat, by Mireille Guiliano. One of the topics she discusses in her book is how we all carry water bottles around with us all day, but we are rarely getting the 8-10 glasses our body needs. I had always thought of myself as a good water drinker until I actually charted my consumption and was surprised to find that I too was falling short. So, rather than sipping I started to make a point to guzzle 16 oz of water at least 4 times a day. First thing when I woke up, midmorning, afternoon, and early evening.

After 1 week of doing this my skin looked healthier, my eyes brighter, and it seemed as if I was detoxing a little bit. I suppose all along my little sips of water did nothing to flush my system of toxins and such. I have been pretty good with this habit, but was starting to suspect that I was coming up short again, so my focus this week is water, water, and more water. But not to much I don’t wish to float and too much water can be just as bad for you as too little.

Water Consumption Calculator:
http://www.csgnetwork.com/humanh2owater.html

Crock Pot Sauerkraut Supper Recipe

2006-10-15T13:28:00.000-05:00

I made this recipe while my mom was visiting. While it cooked in the crock-pot, we went on an excursion to the Amish area near Berlin and Charm, Ohio. All I can say is that it was a perfect way to end such an incredible and memorable autumn day with my mom. It pairs perfectly with my German Apple Cake Recipe.

Crock Pot Sauerkraut Supper Recipe

Feeding a bunch of people at a potluck? Like sauerkraut and sausage? Then you'll like this one. :) It feeds a lot of people, so make sure you've got a *large* crock pot (or put it in two smaller ones)...

16-18 servings
time to make 4½ hours 20 min prep
1 quart vinegar-pickled sauerkraut, drained and rinsed well
1/2 lb bacon, cut into small pieces
1 granny smith apples, cored and cubed
1 ripe pear or an additional apple, cored and cubed
1/2 cup chopped onions
2 stalks celery, chopped
3 lbs smoked sausage, cut into 1/2 inch pieces
2 tablespoons bacon grease or canola oil
2 tablespoons butter
3 tablespoons flour
3 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon Dijon mustard
12 ounces hard alcoholic cider
salt & freshly ground black pepper, to taste

1. In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once.
2. While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp.
3. While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage.
4. When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt.
5. Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes.
6. Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours.
7. This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!

The original Link to this recipe may be found here:
http://www.recipezaar.com/103843

German Apple Cake

2006-10-14T13:42:00.000-05:00

This recipe is quick, easy, and the perfect follow up for any big Oktoberfest meal. Yet it is so good, you will want to make it anytime you can get good apples!

German Apple Cake

12 servings

2 eggs
3/4 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled chopped apples

1. In large bowl, beat eggs and oil until smooth.
2. Add next 6 ingredients and mix well.
3. Fold in apples.
4. Pour into greased 9 by 13 pan.
5. Bake at 350F degrees for 50-55 minutes.

More Fall Fun 2006

2006-10-14T13:19:00.000-05:00

This morning is chilly here in Ohio! I have been wide awake bright-eyed and bushy tailed for a while now with more cups of coffee under my belt then should be legal. ;-) I have spent a good portion of my morning in The Parlor trying to be quiet, trying to entertain myself, and trying to let hubby sleep in a bit. We had such a fun day yesterday that it is taking some restraint not to just drag him out of bed for the next adventure.

Yesterday we had one of those stolen days that shine through life like the most radiant stars in the universe. We took our Santa Fe on a mini road trip to the Amish area in Northern Ohio. Up and down the hills our car flew deep into the blustery cold weather. The skies were perfectly clear and blue, our hearts warm from the glittery sunshine, and our bellies full from the homemade Banana Bread oatmeal we had for breakfast. :-)

The fiery fall leaves were a sight to behold and there colors so fabulous, you could just feel the warmth of their glow. Driving through a canopy of yellow leaves, I felt as if we were suspended in a golden moment. I silently mourned the colorful leaves as they fell to the ground and fluttered around us, each one taking a bit of this past summer right along with it.

He and I shopped our favorite markets and dodged the crowds as best as we could. I bought a funky eclectic hand painted Halloween sign, several herbs, a few candles, some Fall Cookie cutters, an assortment of sprinkles, and some other bulk items. My find of the day was in Walnut Creek Cheese. I love McCann's Irish Steel cut oatmeal, but hate to fork off $7.00 for a small can. Imagine my delight when I found it in bulk at Walnut Creek. I bought enough to refill that can all winter (apx. 5 times) for $3.88!!!! Some other things found their way into my cart as well, including King Arther Flour, also just a fraction of the cost when bought as a "bulk" item.

We also took some time to explore some antique stores. Imagine our surprise to find one filled with ephemera from our childhood. We had a blast playing with our old long forgotten toys and book. Strawberry short Cake, Golden Books, Fisher Price People, and Weebles being among my favorite. We walked out of that shop feeling as light hearted as if we were walking on air till we realized that we are old enough for snippets of our childhoods to be antiques. But, we won't think too much about that...

Dinner was at Der Dutchman... a first for us. The food was so simple and basic nothing to really get to excited about until it hit your tongue and the un-processed, no hormone, no pesticide, no bad things flavors exploded on your taste buns like a million man march. Who knew that those purple pickled eggs could taste so yummy and that Amish Peanut butter has no fat. OK, just kidding about the last part, but it could be true in a perfect world.

We drove home in the dark, the stars like beacons in the sky, and our day yet another warm memory to carry us through the winter...

Hmmm.... He just wandered downstairs... I wonder what we could get into today.... :-)

Homemade Halloween Treats

2006-10-14T11:08:00.000-05:00

I just saw 2 really fun looking recipes/concepts on Betty Crocker's website. One was for making Scary Spider Web Cup Cakes and the other was for Candy Corn Cookies.

The Spider Web Cupcakes seemed like regular cupcakes, iced with orange icing (I imagine white would look just as cool) and spiderwebs were made using 1 tube of Betty Crocker® black decorating gel, a toothpick, and some black licorice gumdrops. The effect was verrrrrrry spoooooooky! :-)

http://www.bettycrocker.com/recipes...?recipeId=36280

The Candy Corn looked equally as festive, and a bit involved until I read the recipe and saw that they were made using Betty Crocker's® sugar cookie mix, orange food coloring, and 2 oz. of Chocolate. The technique they used to make the candy corn shapes looked so easy that it could make my cookie cutters run and hide in shame. ;-)

http://www.bettycrocker.com/recipes...?recipeId=42399

I suppose while I am at it, I should include my favorite kid friendly dessert. I used to make with every year with my little charges back when I was a nanny. It is a Kraft Recipe Called Ghosts in The Graveyard. Basically it is made by filling a 9 x 13" baking dish 3/4 the way full of Chocolate Pudding. You the lay down a layer of crushed Oreo cookies to make the dirt. (Kids love pulverizing the Oreos!) ;-) You then dollop/swirl 3 spoonfuls of Cool Whip directly on the "dirt to make ghosts. Design 3-4 Oval Shaped vanilla creme sandwich cookies with decorating gel to look like tombstones and insert them in the "dirt" as well. Scatter some Candy Pumpkins throughout the scene and use some decorator gel to give the ghost eyes and your scene is complete. That may seem a bit vague, so here is a link to the recipe as well.

http://www.kraftfoods.com/recipes/C...eGraveyard.html

Happy Haunting!

Grandma's Christmas Cookies (Honey Paint Brush)

2006-10-14T10:01:00.000-05:00

As soon as I was old enough to stand on a chair by the kitchen table my Polish grandmother was making these cookies with me. They hold a very special place in my heart and it would just not feel like Christmas with out them. I am copying this recipe directly from the tattered and loved recipe card she wrote it on.

Grandma's Christmas Cookies (Honey Paint Brush)

1/3 Cup shortening
1/3 Cup Sugar
1 Egg
2/3 Cup Honey
1 Tsp. Vanilla

*Mix all of the above thoroughly.

2 3/4 Cups sifted Flour
1 Tsp. baking soda
1 Tsp. salt

*Combine dry ingredients in a separate bowl using a whisk. When thoroughly mixed; stir into the wet ingredients and mix well.

*Chill the dough covered tightly overnight.

*Heat oven to 375 degrees.

*Roll Dough on lightly floured surface. Roll to 1/4" thickness and cut into different shapes.

*Set on Greased cookie sheet.

*Paint with egg yolk paint.

*Bake 8-10 minutes. (Do not let cookies brown.)

Makes 5 Dozen 2 1/2" cookies

Egg Yolk Paint

1 Egg Yolk
1/4 tsp water

*Mix well and divide mixture among several custard cups.

*Add a different food coloring to each cup.

*Paint designs on cookies with small paint brush.

* If egg yolk thickens add a few drops of water.

The only alteration I have ever made to this recipe is the amount of eggs I use to make the Egg Yolk Paint, how grandma ever divided 1 egg yolks into 4 custard cups is beyond me.

Also, honey is a natural preservative, so these cookies will last for several weeks in a tightly sealed cookie tin.

Apfelpfannkuchen (Authentic German Apple pancakes)

2006-10-09T13:44:00.000-05:00

These pancakes were absolutly delicious! I served them with warmed real maple syrup and some thick slab cut bacon. We easily could have licked our plates clean.

Apfelpfannkuchen (Authentic German Apple pancakes)

4 servings

2/3 cup flour, unbleached,unsifted
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups apples, peeled and sliced
3/4 cup butter
2 tablespoons sugar
1/4 teaspoon cinnamon

1. Sift together the flour, sugar, and the salt.
2. Beat eggs and milk together.
3. Gradually add flour mixture; beat until smooth.
4. Saute apples in 1/4 c of butter until tender.
5. Mix sugar and the cinnamon together.
6. Toss with apples.
7. Melt 2 T butter in a deep frypan.
8. Pour in the batter to a depth of about 1/4-inch.
9. When set, place 1/4 of the apples on top; cover with more batter.
10. Fry pancake until lightly browned on both sides.
11. Keep warm.
12. Repeat the procedure 3 times, until all batter and apples are used.
13. Serve immediately.

Life Challenge #2

2006-10-09T12:20:00.000-05:00

My first life change to get my self on some sort of sleep schedule gave me real a sense of accomplishment this past week. Now that I have eradicated the bedtime extremes, that left me feeling foggy most of the time, I am ready to tackle a new challenge. As a matter of fact there are so many changes that I want to make, that I found it really hard to pick the next one. I am so hungry for results that it was tempting to just give myself an overhaul between now and Friday. Lose 10 pounds, eat healthier, reintroduce my lazy butt to exercise, cross train for a marathon, deep clean the basement, reorganize my pantry, clean my closets let go of my size 0,1, &2 skinny clothes once and for all, chose a new career path, apply at a temp agency to explore the possibilities, bake a few batches of intricately iced and sugared fall shaped sugar cookies for my brother to take to the fire house, winterize my home to reduce our heating bills, and find a way that I can personally add to the reduction of globally warming…

Ok, maybe that is a little too ambitious, but now that I have taken the first step, I am clearer on the direction that I want to go with this journey. ((Reminding myself that Rome was not built in a day. Baby steps Loren. Baby steps…))

So, my goal for this week may seem meager in comparison to the list above, but I think it will help keep me on track as I do begin to tackle tougher challenges. This week, between now and Sunday I am going to eat the same way that I have been eating, but with a slightly different spin. Rather than breakfast at noon, whatever I can get my hands on at 3 pm as my blood sugar drops, and a dinner that may happen anytime between 5 pm and 9 pm, I am going to have scheduled eating times. I am going to scatter the usual amount of food that I normally eat through out the day, so I will be eating smaller portions more frequently. I am hoping that this will help fuel my body consistently, so I am more energetic throughout the day. I weighed myself and took my measurements this morning and I think it will be interesting to track how my life changes effect my body.

At 7 am, I woke up to the scent of cinnamon and apples wafting through the air from my crock pot. At 8 am breakfast was McCann's Original Steel-Cut Irish Oatmeal, with apples and cinnamon that had simmered on low through out the night. The coffee pot came on automatically at 7:30 giving me no excuse to duck out of my commitment to succeed.

The rest of my day will look like this:

10:00 Am Light Snack (Dairy)
12:00 Lunch (Chicken al la chase casserole pulled from the freezer and fall roasted
Vegetable medley
2:00 Pm Light Snack (Dairy)
4:00 Pm (Glass of milk, juice, fruit or veggie)
5:30 Pm Dinner (No idea what it will be)
7:30 PM (Yogurt or milk)

Harvesting a weekend full of Fall memories

2006-10-09T11:25:00.000-05:00

Blue and I came home to a beautiful Fall Harvest weekend here in Ohio. Saturday morning we set out to soak up the World around us. The trees look as if they have been painted in a mélange of autumn colors. All of our local farm stands are adorned with corn stalks, pumpkins, and Indian corn. Huge baskets of mini pumpkins, gourds, and crisp freshly picked local apples were piled high on old farm tables, while Amish apple butter, jams, jellies and honey fill the cupboards. Fresh baked gooey cinnamon rolls, pumpkin cookies, and an assortment of decadent pies charged the air around us with their luscious sweet and spicy fragrances. We filled our basket with a colorful assortment of October flavors and drove down country roads lined with golden rod, wildflowers, corn ready to be harvested, and other golden colored crops I have yet been able to identify.

We spent the first part of the afternoon squeezing our way through the crowd to hike down to Old Man's Cave in Hocking Hills. That did not last long as we could not stand the whir of activity in a usually pristine place. Blue zipped our Santa Fe up and down the hills to a lesser known area in Hocking Hills called Rose Lake. With a basket for collecting a few things to try my hand at making potpourri, we set out down the trail to the lake. Tall Pine trees towered above us and their needles crushed beneath our feet. Never in my life have I seen so many wild mushrooms scattered across the forest floor. We must have taken 50 pictures. I found a really tall mushroom with a butter yellow colored top, but right before we were able to capture its image, it toppled over. Nearby I found some tiny baby sized pine cones, a few acorns, and some red berries that are probably poisonous, but I am hoping they will add color to my potpourri. The lake was absolutely stunning. Blue and I sat at the waters edge just soaking up the sun’s warm soothing rays.

Driving home we felt completely relaxed and at peace with the world around us. When night fell, we popped the cork on a bottle of wine that we had been saving and sat on our back patio sharing our thoughts and toasting the harvest moon. Hardly a cloud in the sky, if I could, I would have lived this night forever…

On Sunday we woke up early again at 7am both of us feeling bright-eyed, bushytailed, and ready for another adventure. We drove 20 minutes out to visit my “out-laws”. Dad, Blue and I harvested some Peruvian Purple potatoes, tomatoes, and a few green peppers. Very carefully we dug up a huge Rosemary plant and a Lavender plant that I had brought over from West Virginia this past summer when we moved. New to gardening, I was determined to find a way to keep them in the ground in our zone. At the last moment, I have kind of chickened out and they both are now sitting in planters acclimating to their new habitat before I move them home to live with me again. I think I will cry alligator tears if I lose them.

We all had lunch together, Hot buttered Rye-Bread and a Creamy Tomato Balsamic Soup that I had made and froze not to long ago. It was a perfect lunch for our quickly warming Indian summer day.

Close to Blue’s Dad’s house are 2 completely different apple Orchards. The first one we went to always has the most beautiful baskets. We bought several last year only to bring them home and discover they were infested with bugs. This year we passed up on the un-treated baskets, and filled our basket with honey bears full of amber colored wildflower honey. The second orchard is my favorite. Blue and I pulled a shiny new red wagon deep into the apple trees as giddy as children as we consulted the chart and picked a half bushel.
“Don't sit under the apple tree… with anyone else but me… anyone else but me… anyone else but me,” Blue sang making me smile so big my cheeks hurt. He makes me feel like the luckiest girl in the world…

The second orchard also had a wide selection of heirloom pumpkins, some that I had never seen. I chose a huge bright reddish-orange one for the front door; till Blue pointed out that it did look like an over sized tomato. Laughing I put it down and selected a bumpy yellow-orange one instead. We filled our cart with a few acorn squash, a few pie pumpkins, and a jug of cider. Winding our way through the country roads to get home, I decided to journal and bottle up the feeling of contentment that was wrapped around me like a warm quilt on a cold winter day. If I could, I would save it for all the rainy days in the world just so I could uncork the top and sip the bursting essence, if I could, I would share it with everyone I love.

Life Challenge #1

2006-10-05T00:49:00.000-05:00

Ok, I have to admit that I am down right ashamed to share the first habit I would like to change. No, it is not the sweat pants, much to Blue’s chagrin I would kind of like to keep them around at least a little longer. As my mother says, "Poor Blue".

The first thing I would like to change is my sleeping patterns. I know, it sounds strange, but when I nannied I often worked 60 – 70 hours a week feathering other families nests. When I was not working I over compensated exhaustively threw my self into feathering my own little humble nest. When I took a sabbatical from working, it took a while to decompress, but as soon as I did I learned to love being able to stay up all hours of the night and sleep in as late as I wanted to. I had long ago proved my self and my husband was and still is to this day thrilled to be able to tuck me back in and kiss me before going to work. It has been like summer vacation all over again.

The problem is that I just keep sleeping later and later. Sometimes I don’t peek my head out from the covers until noon. Luxurious when it is an occasional thing, but night after night is making me feel as if I am sleeping my life away. I hardly sleep deeply anymore and I can just tell my body is out of whack. The seasons are changing and it makes me sad to think that I am missing out on the brief window of day light and sunshine not to mention the beauty of the changing seasons.

My goal this next 4 days is to get to bed no later than midnight and to get up with my husband in the morning… no later than 7 am. I tried this last night and I was surprised to see how rested I felt not to mention more alert and energetic than I have felt in years. :-)

So, logging off so I can wind down… telling myself I Think I Can I Think I Can…

How about you? What do you think you can do?

Out with the old, In with ????

2006-10-04T18:28:00.000-05:00

Have you ever felt that your life was ready for a big makeover? That certain aspects of your routines had grown as comfortable and familiar as an old pair of sweatpants that you could not bare to part with, yet nothing about them made you feel you were at your best.
That slowly but surely some time worn and dated habits had snuck into your life, leaving little room for much else and possibly taking the place of something better…

I have chosen to start this journal with the intention of making one small change each week replacing the old with the new and charting my course along the way.

Welcome to my journey…

Freezer Safe Pumpkin Pecan Butter

2006-10-01T14:51:00.000-05:00

I developed this recipe after falling in love with Muirhead's Pumpkin Pecan Butter at Williams-Sonoma. My version is less costly and every bit as delicious. It would be wonderful spread on toast, warm baguettes, on pancakes, waffles, ice cream, in baked apples or to flavor oatmeal.

1-2 Pie Pumpkins (Will need 4 Cups Pumpkin Puree)
1 Orange
1 Lemon
3 Cups Light Brown Sugar
¾ Cup Dark Karo Syrup
1 Tbsp. Butter
3 Tsp. Good Cinnamon
1 ½ Tsp. Salt
½ Tsp. Ground Allspice
½ Tsp. Ground Ginger
½ Tsp. Ground Cloves
1/3 Cup Pecans, toasted and finely chopped
2 Tsp. Vanilla
7 Half Pint Wide Mouth canning jars

Set oven at 350 degrees Wash, dry, and cut the tops off of the pie pumpkins. Scoop out the seeds with a grapefruit spoon and reserve for roasted pumpkin seeds if desired. Replace the lids cutting back the woody tops as much as possible. Place both pumpkins on a foil lined baking sheet (with sides) and bake in oven for 1 hour or until they are fork tender. *This method keeps the pumpkin from getting to watery.

While Pumpkins are cooling, remove ½ of the zest off the lemon and orange using a microplane grater or sharp knife; avoid removing the white pith as it has a bitter flavor.
Set the zest in a large sauce pan and juice both the lemon and the orange. Reserve 3 Tbsp. from each and pour over the zest.

Add the brown sugar, cinnamon, salt, allspice, ginger, cloves, and pecans to the sauce pot.

As soon as pumpkins are cool enough to handle, scoop all of the pumpkin out of the shell and into a large bowl. Reserve 4 cups of pumpkin for this recipe and reserve the remaining pumpkin in 1 cup portions to be frozen for later use.

Add pumpkin to the sauce pot, and mix well. Slowly bring to a boil over medium high heat, stirring constantly. Lower the heat and begin to simmer till mixture reaches desired consistency. If it seems a little too thick for your taste, add some boiling water slowly to thin the pumpkin butter.

Add vanilla and adjust seasonings/ingredients to taste.

Ladle in to hot (heat in the dish washer) wide mouth canning jars, running a non metallic instrument around the side of the jars to remove air bubbles. Allow 1 inch of head room for mixture to expand in the freezer. Screw on lids, and allow jars to cool on the counter for 3o minutes. Label your jars, if giving as gifts be sure to specify food safety instructions below.

Place the still warm jars on a dish towel, pot holders, trivets in the refrigerator, unless you feel like playing Russian roulette with a bunch of glass jars that can shatter if place directly on the cold shelf. Refrigerate 24 hours before placing in the freezer.

This recipe will yield apx. 7 half pint jars full of Pecan Pumpkin Butter. It will store in the freezer for a year, but I do not recommend keeping it for more than a month in the refrigerator. For this reason I highly suggest using the smaller jars unless you plan on eating this like soup.

If you are giving this as a gift please specify the storage instructions on the label. Unless of course the gift is for someone you do not like that much. Honestly, please be sure to do this, you would not want to unsuspectingly make anyone sick.

*Please note that Pumpkin or any type of Squash is not safe for home canning unless using the freezer method.
http://foodsafety.psu.edu/Foodprese...n/resources.htm

Overnight Banana Bread Oatmeal

2006-09-30T14:47:00.000-05:00

This recipe is pretty basic, forgiving and will make you feel as if you woke up in a Bed and Breakfast. Wishing you many warm memories with your family this winter!

1 Cup McCann’s Irish Steel Cut Oatmeal
4 Cups of water
1-2 Mashed over ripe bananas
¼ Tsp. Salt
1 Tbs. (or less) Butter
1/2 Cup Chopped toasted Walnuts or Pecans (Optional)
1 Crock Pot Liner
1 Tsp. Vanilla
Brown Sugar (Optional)
Cream or Half & Half

Arrange Crock Pot liner inside Crock Pot. (You may also use butter or cooking spray to grease your Crock Pot.)
Add Oatmeal, water, bananas, salt, butter, and ¼ Cup of nuts to the crock pot and stir till combined.
Set Temp to low heat right before bed and allow oatmeal to cook 8 to 9 hours.

In the morning, add vanilla, brown sugar (if needed) to taste, and a little bit of cream or half and half. Scoop into bowls and garnish with the remaining toasted nuts.

This recipe is pretty basic, forgiving and will make you feel as if you woke up in a Bed and Breakfast. Sometimes I will switch out the water for apple cider or orange juice. Any type would work; you may just need to dilute the sweeter ones with a bit of water. I don’t always use bananas either. Dried berries or frozen fruit works well here too, as does apple sauce. Use your imagination to create your own favorite varieties. Last night I made this with some Pecan Pumpkin Butter in place of the fruit and nuts. It was pure comfort in a bowl and my home smelled incredible when I woke up. I imagine other butters, jellies, and jams would be equally as good.

*This recipe was created in my own kitchen while developing variations on the basic slow cooker technique for cooking steel cut oats.

Crockpot Irish Steel Cut Oatmeal

2006-09-30T12:45:00.000-05:00

~This recipe is super easy and the oatmeal is a treat to wake up to in the morning. I like to play with a variety of ingredients to create different flavors.

Some of my favorites include:
Bananas, Cinnamon, and Brown Sugar
Blueberries and Cream
Strawberries and Cream
Cinnamon and Rasin with Brown Sugar
Orange Cranberry
Peaches and Cream
Gingered Peach

Steel Cut Oatmeal for the Crock Pot Recipe
by papergoddess
3-4 servings
time to make 6¼ hours 5 min prep
1 cup steel cut oats (DO NOT substitute old-fashioned or quick-cooking oats)
4 1/2 cups water
1/2 teaspoon salt
2-3 tablespoons butter
1/2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Serve with
milk, to taste
sugar, to taste
cinnamon, to taste
maple syrup, to taste

1. Place all ingredients in a 2 quart slow cooker.
2. Cover and cook on LOW 6-8 hours.
3. It might form a "crust" around the outside. Just scrape it down with a spoon and stir it inches.

The original recipe may be found here:
http://www.recipezaar.com/101101

Roasted Red Pepper Grits

2006-09-14T10:19:00.000-05:00

The White Dog Cafe in Philly is one of my all time favorite restaurants. The first time we ate there, I had these grits. Since then, I have made them many times, for breakfast, brunches, or a side dish for dinner. They are always a hit and I promise you will be hooked your very first bite.

When I am in a hurry, I find that a Roasted Bell Peppers in a jar work equally as well and are just as delicious.

Enjoy!

ROASTED RED PEPPER GRITS

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.

In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.

Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

Makes 6 servings.

Gourmet
You Asked For It; White Dog Cafe, Philadelphia, Pennsylvania
March 1998

Link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ews/views/14966

What is your oldest recipe?

2006-09-14T01:27:00.000-05:00

You know the one that you have made at every age and every stage of your life. The recipe that is so dog eared and tattered that it looks like an archeological find. The recipe that you could never bear to retire and is so tried and true you could make it with your eyes closed, the kind of recipe that is so close to your heart it could be considered a friend...

For me that recipe would be Betty Crocker's old recipe for Crepes. My mom used to make these for us when we were children. She served them to us with apple sauce and or cinnamon and sugar. We ate these in the best of times and the worst of times. No matter how bare our pantry was, mom always seemed to have these ingredients on hand. This recipe was my inspiration to learn how to cook and was the first thing I ever made. It was the first thing I have ever prepared for my husband and I still make them often. They have grown up a bit as I prefer to serve them with a fairly potent homemade Grand Marnier Caramel Sauce, but the basic recipe is still my old stand by. Just thinking about them makes me wonder what one recipe has stood by your side since the beginning.

Good Old Betty's Crepes

1 1/2 cups all-purpose flour

1 tbls. sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups milk

2 tbls. butter, melted

1/2 tsp. vanilla

2 eggs

Mix together the dry ingredients in a medium bowl. Add the remaining ingredients. Mix with a beater or by hand with a whisk until smooth.

Lightly butter a 6-8 inch non-stick stir fry pan, or crepe pan. Heat over medium heat until bubbly. For each crepe, pour about
1/4 cup of batter into skillet. You may need slightly more for a crepe pan. Immediately rotate pan so a thin layer of batter covers the bottom.

Cook crepe until light brown. Run a wide spatula around the edge to loosen, turn and cook the other side until light brown.

Savory Grits With Shallots, Corn, and Green Onions

2006-08-27T10:23:00.000-05:00

Many of the recipes I use have been found online. My very first computer with Internet access would captivate me for hours with the endless supply of recipes that I found. I especially love when the recipes have ratings, because it makes it easier to gauge how it will all really turn out in my home kitchen with out a full staff of professionals. For years I have turned to Gourmet Magazine's website www.epicurious.com for new recipes and ideas. I have made some of these recipes so many times, that they feel like my own. These are the ones I will share...

This one is on the very top of that list!

Enjoy!

SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS

A quick and easy side dish that goes well with roast chicken, turkey or pork chops.

2 teaspoons vegetable oil
1 cup chopped shallots
3/4 teaspoon dried thyme
2 1/2 cups frozen yellow corn kernels, thawed
5 cups (or more) water

1 teaspoon salt
1 cup quick-cooking grits
1/2 cup chopped green onions
1/2 teaspoon hot pepper sauce

Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.

Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve. Per serving: calories, 190; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0

Makes 6 servings.

Bon Appétit
Cooking for Health
November 2000

Link to the recipe found here:http://www.epicurious.com/recipes/r...ws/views/104178

Provencal Oven-Roasted Tomato Sauce

2006-08-26T11:26:00.000-05:00

Here is one method for slow roasting tomatoes for sauce. I found the recipe on Gourmet Magazine's website. The flavors in this sauce are as sunny as can be and I will be making it again as soon as my tomatoes plants are bursting with fruit. Luckily last summer I had the foresight to freeze plenty of this sauce. It was a God send to be able to pull it out of the freezer in February and March.

Enjoy!

PROVENCAL OVEN-ROASTED TOMATO SAUCE

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

olive oil for brushing pans
1 head garlic
4 pounds vine-ripened red tomatoes (about 10 medium)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
3 tablespoons fresh orange juice, or to taste

Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.

Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.

Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and re season with orange juice, salt, and pepper.

Makes about 3 cups, enough for 1 pound pasta.

Gourmet
August 1998