Taking it slow....life and marinating chicken

I started writing this earlier today, but here it is nearly 5pm and still not posted...

I did finally get that shower, and no, no epiphany!  Maybe this is my problem, or should I say opportunity...I have been doing things the same old way all these years, with the same outcome (we won't go into this right now, I have enough on my mind)....so, maybe it is time I do things differently and see what kind of result I get.  Isn't there some kind of test for insanity based on this principle?  Well, we all know I didn't Need a test....

So this being said, you are probably very confused by now and wondering what in the hell I am babbling about...Okay, I will dive into those waters just a bit.  I am passionate, imaginative, and impatient.  Mix these three things together and you get a girl with her heart on her sleeve, wearing blinders and roller skates.

To put it simply, I jump into relationships way too fast.  My heart skips a beat, and the next thing I am doing is firing on ahead, not noticing the warning sign "bumpy road ahead", until I land on my ass in  front of a loaded semi truck full of heartbreak.  I won't go into how many times this has happend, as you would maybe think I am stupid or something (besides insane).....

So this time I have promised myself to take it real  s- l- o- w.....

"So, how is that working"? you might ask...

Uhhhh....splendidly! I would reply....

Awww...in truth yes, and no.  It is splendid, I am taking time to learn about my love interest, he is easy to talk to, and he takes pleasure in spending time getting to know me too...but taking it slow means that I have to learn how to be patient...this is a whole lot of learning going on here.  My mind keeps jumping to "what ifs" I mean I am 46....and there are a lot of  "what ifs", but I can't let myself get all wound up.  Sigh...I just need to enjoy this beginning, to take time to really see him for who he is, and not project my wants, and hopes...but to let this relationship just evolve...and I am glad he feels the same way.  sigh..(a happy one)...

So what else is on my mind?  School.  With the economy being what it is, I can't imagine that any time too soon I will be back working as busily in the design field as I was a few years ago...so, I need to be proactive (really proactive, would have been two years ago), and work on gaining the knowledge to go into another field.  I have thought it over, and I keep coming back to Massage Therapy.  It is right up there with my on going fascination with Holistic medicine...something I could tie together at some point maybe in the future.  There are plenty of schools locally and certification takes anywhere from 250-500 hours depending on where you want to practice...

So, what is stopping me?  Finances....logistics....just figuring out whether I am putting the cart before the horse..... committing to school means I have to stay here for the duration of my classes....and unfortunately I don't know that I will be here.  I can't say with confidence that in a year I will still be living in Modesto....I may choose to live where my heart guides me, and yet it is too early for me to make that prediction either....

Ahhhhh....

I think I will take a break from all of this thinking, and go marinate some chicken for Thai chicken Satays with Peanut dipping sauce....it needs to marinate overnight, and well it's getting late--see, how impatient I am? 

Here is the recipe-- (you didn't think I would forget, did you?)


Chicken Satay-In the style of Thai

Ingredients

• 1/2 cup canned coconut milk
• 1 1/2 teaspoons ground coriander
• 2 teaspoons yellow curry powder
• 1 teaspoon fish sauce
• 1/2 teaspoon sesame oil
• 2 pounds skinless, boneless Chicken Thighs or chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped garlic
• 1/2 teaspoon hot pepper flakes or red pepper
• juice of 1/2 lemon
  
• 24 wooden skewers, soaked in water for 15 minutes

Mix all ingredients together and marinate chicken for at least 6 hours...over night is best.  Now you don't have to grill the chicken on the skewers....it depends on if you are serving them with rice or noodles, or if these are going to be more of an appetizer.  I find not skewering them makes it easier to eat if you are serving them with rice or noodles, so you don't have to spend time removing them from the skewers...Once you decide get your grill prepped by placing a length of tinfoil sufficient enough to cover the amount of chicken being cooked.  Poke some air vents in it, and lightly spray with vegetable oil.  Center the chicken over the heat source, and cook about 4 minutes each side.

Serve with peanut sauce for dipping, or to accompany rice/noodles

Peanut sauce

Ingredients

• 8 tablespoons peanut butter- crunchy or smooth
  
• 8 tablespoons hot water
• 4 tablespoons soy sauce or fish sauce
  
• 3 tablespoons brown sugar
• 3/4 teaspoon cayenne pepper
• 3 teaspoons lemon juice
• 1 pod of garlic chopped fine
• 1 tsp ground ginger

Mix all ingredients together in a small pan, warm thoroughly  stirring constantly over med heat.  Serve with Chicken Satays....enjoy!!!

If only life were like scrambled eggs...

It's been awhile since I've written anything here....I guess there has been a lot going on....

Gio has been sick for a bit over a week, and with the H1N1 scare, you can't be too careful....so, out comes all the supplements, and he is getting better-- so much so that he goes back to school tomorrow after missing a week...

I am lazy today...and I have a lot on my mind.

I imagined that I would do some shopping, but as the day treads on, and I think about the weekend traffic, and the over populated markets...it makes me  think I will hold off until after kickboxing tomorrow morning, that way I can shop in peace....Gio is catching up on his homework, and the puppies are sleeping, and although I am feigning laziness I am actually eager to do something...anything to not feel so damn pent up...caged even....

I do my best thinking in two places....either in the shower...or driving somewhere....

I have done neither today...yeah, I am lounging in a sundress I pulled over my head as I rushed to the kitchen to make coffee this morning, and that has been as far as I have gone with "getting dressed"....I am not usually like this, and I wonder what is up with me?  Maybe I should go take that shower and think about it....

I know what is on my mind, I just don't know how to make sense of it all...I have too many things to think about I guess...I am contemplating going back to school....and then there is looking for work-- something that will sustain me until I finish school....and then last but not least, there is my social life/love life....

I just want to leap into something, and --go for it, but that has gotten me into trouble in the past, and I care too much to mess this up...so I am being cautious.....maybe I am just suffering from growing pains...and at 46 I better start growing up a little bit....

Usually, I tie in one of my latest recipes to my blog, and well today is no different, even if I am a bit side tracked....so here goes.... Yesterday, I made scrambled eggs using the fried potatoes from the morning before...they were really yummy, and something I have not done before.  So, here is the recipe for my down home style potatoes, and then I will tell you how I made the eggs....

Down home style potatoes....

Ingredients:
two yellow onions- thinly sliced
1 tablespoon of Cavendar's greek seasoning
1/8 tsp of hot red pepper
3 tbl of dried parsley flakes
2 tbl of olive oil or bacon grease
about 12 red skinned potatoes about 2" across (med sized) par boiled until fork tender-leave the skins on!!

I like to use my cast iron skillet, but any good fry pan that heats evenly will do.

Okay, get your pan heated to med. high temp. and coat pan with olive oil...once thoroughly warmed-- dump in the onions, parsley flakes, greek seasoning and red pepper (now if you are not a spicy person, you can leave out the hot pepper).  Saute the onions until they begin to brown and the the sugar in the onions begins to caramelize, making the greek seasoning and parsley brown and stick to it...once the onions are pretty brown add the potatoes, and fork split them into bite sized pieces....this should cover your pan in an even layer..you want it all to be exposed to the flame and searing heat of the pan...now, here is the most important part...don't stir too much...what you want is for it all to start browning, but not burn...it will stick to your pan a bit...don't panic, just scrape it all up and turn it over...and wait again for it all to start browning...
You will do this maybe 8 times, don't expect the potatoes to fry...these are red potatoes, and they hold moisture, and get more creamy, but they should take on some browning....you will know when this is all done, because your nose will tell you...you want to stop cooking once you think your onions are going to burn...and they will a bit, but this is okay...they taste glorious mixed in with the potatoes....

Now, go ahead and eat some potatoes, even put catsup on them, I won't tell!....They are too yummy to pass up, but save about a cup for the next recipe....

Ingredients:
1 cup of the fried potatoes
8 eggs
3/4 cup of grated cheese (I like sharp cheddar)
2 tbl butter

In a skillet, warm up the potatoes in the 2 tbl of butter, but don't cook them too much further or your eggs will taste burned....break the eggs over the potatoes, but wait, let the eggs begin to solidify....now gently turn the eggs letting them break as you do...cook a little more, and turn...do this repeatedly until the eggs are curdled-- large curds of eggs, not severely beaten or totally mixed in with the potatoes...think of this as gently folding the eggs into the potatoes, so that they still resemble potatoes and scrambled eggs....once the eggs are done to your particular style...( I like mine a bit wet), sprinkle in the cheese, turning once, and then remove from the burner, to let the cheese slowly melt into the eggs, and then turn once again before serving....what this should look like is scrambled eggs, much like a souffle, really fluffy, and potatoes mixed together.  If your eggs look grayish, and chopped up, you stirred the eggs too much....this is okay, it will still taste good, but the texture is not as wonderful as it is if you don't whip the eggs like a berzerker....

Now, I must say I make the best scrambled eggs, and that whole thing about whipping them before cooking, or even worse adding milk to them...arghhhhh...please, what you end up with is eggs that are dry, hard, and flavorless....you want to taste the yellow yolk and the whites a bit separately...they should be large curds of creaminess...you won't get this if you cook them to death, and beat them into a pale yellow watery mess before cooking them.  Then too you must use butter-- a generous amount, and some sea salt...under cook them if you will, and then let them sit a bit to firm up...if you wait until you know they are done, they will be over done by the time you serve them.....

So this is my schpeil on eggs....now-- if only life were that easy!

Contemplating life....

It's early afternoon on Saturday....peaceful, even with little dogs yapping in the backyard....it's autumn in Central California...pretty this time of year...

Yesterday, Gio and I took a short road trip to San Jose to visit my parents, and to drop Gio off for a weekend with his dad and Grandma who is visiting from Portugal...the drive reminded me of why I left the bay area--way too much traffic...lord knows, everyone competing to get to the next red light...(that has never made sense to me)...but we went, moaning the whole while...sometimes, I can't believe I drove in that torturous traffic everyday!!

But, we made it to my parents and spent a nice afternoon catching up on life.  I spent most of the time showing them pictures of Iowa, and sharing what stories I thought they would be interested in...cows, creeks, pies, and prairie...

We caught up with my ex, as he got off of work-- it was dusk by then as I watched him walk towards us....my first observation was that he was much thinner than the last time I had seen him...he was never a big man, but he looked frail and it worried me.  He is 13 years older than me, and a smoker....for all the living he's been doing, he looked tired...briefly I thought, "gee I could still be married to him", and that would be my husband!!!...it made me feel old.  He is still handsome, but gosh, old! I know, I know, some women my age are already grandmothers....and I am okay with that, I guess it's that I don't usually feel old.  Being with Gio, going to kickboxing, staying active, I don't think of myself as old.  I don't feel any differently than I did at 16....

And yet, I look at people my age, and some have not grown old all that gracefully....sigh....

I went to my first funeral while in Iowa....yeah, I mean my first...I have never been to one before, as I don't know anyone who's passed on...It was oddly fascinating...as people wandered around talking, (and not all that reverently), there laid the neatly groomed remains of a rather distinguished older man.....I stood looking and thinking, "so, this is what you end up looking like"...pallid, waxy, frozen in time....The man that owned that body was gone, the spirit and life that made him who he was, was absent....I never knew him, but from the conversations and stories, I gleaned that he was quite a character--  quick with a joke, and well loved by many...

All that life was gone, now but a memory....

I have no plans on going anywhere, I mean, death ain't beckoning at my door, and if he was, he'd be surprised by the ass-whooping I'd lay on him....with all this kickboxing experience, I gotta use it somewhere....

But, you have to wonder, do any of us, really feel comfortable with aging?  I know, we're all supposed to embrace our gray hairs and sagging necklines....but damn, who really wants to look like a prune?  Even worse-- a prune with dementia?  Not me.  I look at my parents....(they say you end up looking like them someday)....and I am not put off...both of my parents have aged rather well.  Even my maternal grandmother is still living....

So, what are the chances that I will be some old haggard woman one day?  Not if I can help it...my body might have some other ideas, but my spirit, the life that makes me, me-- is not giving up.  I am still 16 at heart...I have a  lot of living to do....

And while I reflect back on my reaction to my former spouse's appearance....seeing him for the first time as an aged person really shocked me--I will not let this deter me from living my life as fully as possible...me and my crow's feet are fighting it all the way...

I usually give you a nice recipe just about here....and I do have one...now where did I put it???   Ahhhhh....don't tell me, just another senior moment!!!!

Mosaic of me...

 I am not a "techy".....I usually get Gio to do all the complicated computer graphic stuff, but I am trying to broaden my horizons a bit.....I have seen this application several times, but I thought it was time consuming so I did not try it....but I was wrong, once I understood, it was actually fun to do...You could use it in so many ways to make mosaics of your pictures, but if you go to the website, there are many other applications too!!  It only took me about 15 minutes to do this Mosaic, try it and see what you think...

Directions:

a. Type your answer to each of the questions below into Flickr Search. (clickable)
b. Using only the first page of results, pick an image.
c. Copy and paste each of the URLs for the images into Mozaic Maker. (Clickable)


Questions:


1. What is your first name? Amber

2. What is your favorite food? Breakfast

3. What high school did you go to? Willow Glen

4. What is your favorite color? Red

5. Who is your celebrity crush? George Clooney

6. Favorite drink? pepsi

7. Dream vacation? St. Lucia

8. Favorite dessert? Creme Brule

9. What you want to be when you grow up? Massage Therapist

10. What do you love most in life? Nature

11. One word to describe you. Passionate

12. What is your nickname? Aubie

This is my result:

Kinda interesting.....

Let them eat cake.....

All four boys taking a nap....

Butchie

Okay, I took a couple of days off...well, I mean from here...not really days off....and as I re read my last blog, a well, I felt ashamed....It must have been an "in the moment" thing for me to write about my puppies and blame them for my love of hot apple cider....

I DO love it, but not because my dogs are unruly yappers..They really are NOT..but,.they ARE my little fur balls of love...Truly, I don't know what I would do without their love and affection....I adore them-- spoil them and enjoy every minute of it.  So, this morning I woke up and remembered something very important--today is my dog Kai's birthday--she is 2 years old today!! and last month was the puppies birthday-- Chocky, Bixy, and Kashi are now a year old....this calls for a celebration!!!!  Cake for everyone!!!  I am serious here...they get cake.

 Bixy

What is a birthday without birthday cake?  Knowing my dogs, they want spice cake....no chocolate for them!! ( it is lethal for dogs), and so,I will make a spice cake....it does not hurt that I am in the mood for spice cake with cream cheese frosting, does it?

So, today I have in front of me two things to do-- I get to make the dogs their special birthday spice cake, and peanut butter fudge....

 Kashi

Now, you might be wondering where does the peanut butter fudge fit in?  Well, I am going to visit my parents tomorrow, and I have to bring them something besides the Beef Enchiladas I made for them yesterday.  My dad loves peanut butter, and my mom just loves sweets in general, so it makes sense--peanut butter fudge.

Chocky











It is mid afternoon, so I have to get my butt in gear, I have kickboxing this evening, so everything must be done before then.

Mama Kai

I am using Alton Brown's Peanut butter fudge recipe.  It is absolutely the best fudge ever, and easy---I mean REALLY easy.

Peanut Butter Fudge

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.  Now sometimes this does not mix well by hand, so I put it in the mixer, and give it a good beating... Pour into a buttered 8 by 8-inch pan lined with wax paper or large bread pan, if you prefer to slice long logs, versus tiny squares of fudge.  Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week-- if it lasts that long...you can melt semi sweet chocolate chips and pour on top of fudge before cutting, insuring you put it back in the icebox and let it set up....

Yummy!!!

Now for the spice Cake....I have made several versions of this cake over the years, but I like this one best...simple, moist and satisfying....I usually double this recipe as the quantity here only makes a 8x8 cake....which is fine for some, but I have 5 dogs and an eighteen year old to cook for, so I usually make a 9x13 cake....plenty.

Buttermilk Spice Cake

2 cups cake flour
3/4 cups sugar3/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 Tbls. ground ginger
3/4 tsp. salt
3/4 cup brown sugar
8 Tbls. butter, softened at room temperature
3/4 cup buttermilk
2 eggs

Before you start, preheat your oven to 350 degrees.
Toss all of your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and brown sugar) in the bowl of your stand mixer or a large mixing bowl. Mix together well....add the butter milk and softened butter, cream together well, then add eggs continue mixing together until creamy....pour into greased and floured baking pan...spread, to even out batter, and place in the center of your preheated oven....bake for an hour, testing near the last 10 minutes or so, as all ovens bake differently.

While the cake is baking prepare the Icing!

Cream cheese icing...

3 sticks of butter

2 pkgs of cream cheese, 8oz each
1.4 lbs of powder sugar
1/2 tsp of salt
4 tsp vanilla

In your electric mixer, beat the butter until smooth, add the cream cheese and mix well...next add the salt and vanilla, once completely creamy add the powder sugar by 1/2 cup increments until the icing is thick and creamy.  You can add more or less powder sugar to thicken icing to your preference.  I like a not too stiff icing...


Once the cake is completely cooled, you can remove it from the pan and ice, or just ice the top, and leave it in the pan--I prefer to leave it in the pan, as it stays moist that way....

Spiced Apple Cider cures yapping dog annoyance...

I have a confession to make....my dogs are driving me to drink!!!  Yes, this is true...5 little fur balls under the age of 2 are driving me to drink...I am a rummy!!  The minute they begin to "yap" as Brian calls it, I begin to think of drinking...I try to put it off until after noon, that way I don't feel too much like I am breaking some moral code of ethics...you know like they say, "it's 5 O'clock somewhere"....

I don't know what is getting into them, maybe it is just doggie testosterone (four males) but they have been rather "yappy" lately.  And my female, well she has developed this need to whine if she does not immediately get her way...so, how do I deal with this?  Apple cider....Yes, you read right....Apple cider, well Apple cider, spiced with rum and other stuff....a nice mug of hot spiced cider, and those little doggie yapping noises, just don't seem to matter anymore...they are happily yapping...and me?  I am happily happy.  I actually blame one of my ex-coworkers Tina for introducing me to Hot cider (with rum)...see, as a child I was raised with Hot Cider (without rum)...Last holiday season she brought some into work to one of our many shin-digs...and well, I was hooked...it smells as great as it tastes, and it gives me that warm smooshy feeling that gets me through these chilly autumn days without putting any of my little fur balls in harms way....(just kidding) lol!  Who needs an excuse for a nice mug of Cider?

Hot Spiced Apple Cider (with rum)

just in case you well, have yapping dogs too...or any other annoyance....

2 qts. apple cider
1/2 c. orange juice
1/4 c. lemon juice
2 tbsp. sugar
2 tsp. whole cloves
3 cinnamon sticks
1 tsp. Allspice
1 tsp. nutmeg
1 c. Captain Morgan's Spiced Rum (or more!)

Warm up all the ingredients except the rum...add the rum at the very end so that you don't cook away the alcohol....(that would be very bad)...This makes enough for several mugs....enjoy!
(Note: Alcohol consumption and driving would be really bad...if enjoying a mug of Cider, stay home, put your feet up, or cuddle up with someone you love, and don't drive .)

Who wants a "Hoo-haw"?

It's Friday...seems like it's been awhile since my last post...but what is one day?  A lot.  I have been busy these last few days...and yes, there has been cooking involved...there is always cooking involved!  I have a nineteen year old son, who is a bottomless pit...and loves home cooking, so I do a bit of it...

I also find that cooking at home, is so much cheaper if you cook something that can be eaten several times...Last night we finished off the chili...I made it into nachos, and put a quart bag in the freezer for future use...on Wednesday I made potato soup, so that will last us into the weekend, and I have some boneless, skinless chicken thighs I am going to make satays with...and dip them in peanut sauce....yummy!  Speaking of Peanuts...I made some of my "hoo-haws" today...what are "hoo-haws"?  They are the yummiest peanut butter cookies...loaded with m&m's, reeses peanut butter cups, and spanish peanuts....

Gio finished off both the oatmeal raisin and the chocolate chip cookies I baked last week, and was begging for more cookies....So, I made up a batch of "hoo-haws", and he is in heaven.  If you like peanut butter, this is the cookie for you...not too sweet, firm yet soft, buttery with just the right amount of chocolate.  They are delicate, in that all the goodies make them fall apart easily...but gosh, they are yummy and filling...This is the kind of cookie that will tempt you to eat handfuls, but luckily you can't.

Are you ready for the recipe?

Hoo-haws

1 cup of Butter, or half butter, half lard

1 cup of smooth peanut butter

1 cup of dark brown sugar

1/2 cup of white sugar

2 eggs

2 tsp of vanilla or mapeline

1tsp of salt

2 tsp of baking soda

1/2 cup of buttermilk

Mix all of the above ingredients together until creamy and sugar is no longer gritty.

Stir in

4 cups of flour

1- 12.6 oz pkg of m&ms

1-9.2 oz pkg of reeses miniature peanut butter cups...keep in the icebox, and quarter them before adding..

1 cup of spanish peanuts with the skins on....or you can use honey roasted peanuts, if you want a sweeter cookie.

Mix this all together and try not to eat too much of the cookie dough....if you can :)

Preheat oven to 350 degrees...

Drop by teaspoonful onto parchment papered cookie sheets.  Flatten dough a bit if you want a firmer cookie, as these do not spread and will bake up rather soft in the center if not flattened a bit.  Bake for 10-15 minutes--cool on the sheet and then remove them to a rack to finish cooling.  If you try to move them too soon, they will crumble...be patient, they are worth it.  You want to eat this cookie completely cooled, or the peanuts seem doughy...

I keep these in a cookie tin lined with a paper towel.  Makes about 5 dozen, depending on how big you make them. Enjoy!

This too shall pass....

It is overcast today....the air is damp and clean with yesterday's rain...the pavement still bears the signs of the storm...leaves and branches lie in disarray and my roses are heavy with droplets, a bit brow beaten by the ceaseless wind that carried so much stuff into the garden.  I have opened all of the windows, letting the now soft breeze toy with the curtains...small gusts that remind you that not long ago they were part of something bigger...the passing storm.

Birds are out and about surveying as I do the changes, since Autumn's first storm.  Today, I am reminded to reaffirm myself that "this too shall pass"...that life is in constant change, and that I can overcome life's little obstacles...

I was able to test this ability this morning....As I went to drive Gio to school, my little jeep would not start.  I sat in disbelief, as the starter cranked, but my engine just would not catch...seemingly the gas was not getting to spark, and other than making some futile attempts to turn over, it would not run.

Sitting there I felt so useless and alone...Gio, had to leave so that he could catch a bus, and I sat there thinking "what do I do next?".....I know no one here...I could  have it towed, but to where?  In those moments it hit me that I was completely and utterly alone.  My mind ticked off all the people I knew, and all of them were at least a hundred miles away...I might live in a city, but I might as well live in Siberia, for all the good it does me.

I called Brian, hoping he could give me some idea as to what might be happening, or in this case not happening....as it turned out he was up on a roof, and would have to call me back....

After hanging up, I wanted to cry.  But, I have no tears this morning...fresh out.  I just have this ache in my heart that makes me feel so melancholy....here I am with the hood up, staring at my engine, as if I thought I could discern what might be wrong....It's at this point I decide to "nut up or shut up"  I get back in the jeep and pump the gas, and turn the key...after many attempts, my jeep shuddering and several times just nearly turning over, I give it a rest.  I heard it make a popping sound, and maybe even backfire, but still the engine didn't roar as it usually does...
 I am at a loss, I again go out and look at the engine, and underneath it--it all looks dry...nothing dripping.....(this is my whole examining procedure...gaze at the engine then look at the ground.)..I am half a second from getting out the little book that came with the jeep to see if maybe there is some kind of "what to do if your engine does not start" index, (this is how desperate I have become).....sitting in the driver's seat, rummaging in the glove compartment, I decide to try again...each turn makes my jeep cough, sputter, and nearly start, which gives me hope. I give it a rest and try again, this time pumping the gas like a fiend....and it ignites! Yes!!!  sputtering, it catches, and giving more gas it begins to run....I sigh...my jeep is working.  I leave the engine running for awhile, and sit enjoying the sound....

Brian called me back, and told me from my description, it may have been that my distributor cap was damp, and this kept my jeep from starting--that's why there was a backfire....So, I learned something....I learned about damp distributors caps...I also learned that I have to be self sufficient...that I don't have someone to turn to--just me.  I don't know that I necessarily like that.  It's good to know that I can take care of myself, I always have...but some part of me yearns to not always feel so alone.

Sigh....I am wrestling with something I guess....

"this too shall pass".

 

 

October 14, 2009

Strength Through Affirmations
Aquarius Daily Horoscope Your determination to be strong and steady in difficult situations could make it easier for you to cope with any problems that might arise today. Being aware of the fact that difficulties will surface at any time in life may allow you to go with the flow and accept the things that happen as simply part of the process of life. Should you come across any obstacles today, you might consider trying a simple affirmation—a few words to repeat mentally—that can give you the strength and patience to weather them. Affirmations such as “This is only temporary” or “Everything has its purpose” might help you realize that whatever you experience, no matter how uncomfortable, has meaning and can be opportunities for growth.
Affirmations are wonderful tools to help us cope with the glitches life throws our way. Not only do they remind us that our situation is not permanent but they also enable us to train our minds to take a more positive perspective about what is happening to us. As we keep our minds busy with our words or phrases, we free ourselves from our worries and are then able to use our energy to remain steadfast and patient with everything that arises. We begin to see everything as a process instead of a series of isolated events. Using affirmations today will let you see that nothing is ever the same and will help you find the strength to deal with your life with a positive frame of mind.

There's something sexy 'bout the rain....

It's raining, it's pouring....

It has been-- all day, and well-- we need it....where I live is basically a desert, and without water and irrigation, we'd have no crops at all here...so let it pour.  I truly do love it, finally no more 110 degree days...it seems like they lasted forever.  Began in July and went all through September....It is only supposed to rain today and tomorrow...and then we will be back to sunshine and the 70's....I can deal with a few rainy days each week.

My dogs had forgotten about rain....they were perplexed this morning...wondering what was all this wet stuff without the sprinkler?  I love the rain...there is something mystical about it....Some of my most fond memories are of walks in the rain, or mist....the soft quality the rain gives the world...breathing in the moist air, and feeling the droplets on your skin....finding yourself unexpectedly in a downpour and realizing that you might as well enjoy it...

Oh, Gray And Tender Is The Rain by Lizette Woodworth Reese

Oh, gray and tender is the rain,
That drips, drips on the pane!
A hundred things come in the door,
The scent of herbs, the thought of yore.


I see the pool out in the grass,
A bit of broken glass;
The red flags running wet and straight,
Down to the little flapping gate.


Lombardy poplars tall and three,
Across the road I see;
There is no loveliness so plain
As a tall poplar in the rain.


But oh, the hundred things and more,
That come in at the door! --
The smack of mint, old joy, old pain,
Caught in the gray and tender rain.

The Rain by Robert Creeley

All night the sound had
come back again,
and again falls
this quite, persistent rain.


What am I to myself
that must be remembered,
insisted upon
so often? Is it


that never the ease,
even the hardness,
of rain falling
will have for me


something other than this,
something not so insistent--
am I to be locked in this
final uneasiness.


Love, if you love me,
lie next to me.
Be for me, like rain,
the getting out


of the tiredness, the fatuousness, the semi-
lust of intentional indifference.
Be wet
with a decent happiness. 

Like Rain it sounded till it curved by Emily Dickinson

Like Rain it sounded till it curved

And then I new 'twas Wind --

It walked as wet as any Wave

But swept as dry as sand --

When it had pushed itself away

To some remotest Plain

A coming as of Hosts was heard

It filled the Wells, it pleased the Pools

It warbled in the Road --

It pulled the spigot from the Hills

And let the Floods abroad --

It loosened acres, lifted seas

The sites of Centres stirred

Then like Elijah rode away

Upon a Wheel of Cloud.

Stitch in time, saves nine....

I awoke early this morning....actually really early, probably around 4....but after getting up and padding around the house in my warm uggs....(I still think that name means Ugly, but they are sooooo  comfy!...), I finally decided to get back in bed and try to get some more sleep....two hours later, and I am up for good!  The house is a little chilly...not cold exactly, but brisk--  Just encouraging enough for me to put on a sweat jacket and my ugly uggs...

I have a pot of steel cut Irish oats on the stove...almost ready for a pat of butter and some real maple syrup.  Now, that is comfort food....and good for you too!  I love hot cereal, I have a cabinet full of different kinds of grains ready for some slow cooking...Oats, barley, farina...sometimes with raisins, dried apricots, or apples...sweetened with brown sugar, honey, or maple syrup...and even spiced with cinnamon on occasion.  I find that after eating a bowl of hot cereal, I can go all day and not be hungry again until supper. Another one of those breakfasts my mom would say that "stick to your ribs"-- she is right!

  Speaking of mom, I have been working on some embroidery...I was lucky enough to be taught sewing skills at an early age.  Embroidery, cross stitch, needle point, knitting and crocheting.  When I have down time, and often in the winter I do, I pull out something and get going!  Last year I knitted a shawl for myself, and a scarf for my son Gio.  This year I am starting early on some embroidery.  Just something simple, towels for the kitchen..... When I was a kid, my mom would pull out the "Aunt Martha's hot Iron transfers" http://www.colonialpatterns/index.php?osCsid=25cb900ad28e32ffeaf6bd5aba527d11...

We would go through the different patterns, and I would love how cute and simple they were....fruit motifs, herbs, chickens, roses, and "days of the week" patterns....I would choose one, and my mom would iron it onto a flower sack dish towel, and let me go....I in turn over the years did napkins, table clothes, pillow cases and a few aprons too....                     

I find the time I spend quietly working away at one of my handcrafts affords me time to think about life a bit...I used to have a group of friends that I would meet up with on occasion, we would all bring our sewing, and sit together, for what became to be known as a "stitch and bitch"...funny, I never looked at it that way...it gave us time away from our families, and yet time to practice our "sisterhood".

I think women need time to be in each others presence, to have a network of sorts for sharing our lives...I guess that is what the internet and social networks are for now....

But I have to tell you, for all the internet is good for, you can't use it to replace the one on one experience, of having a heart to heart with someone you love.  I stay in touch through the internet, but some of my best memories are of the times spent with special friends, having and sharing time together.

Mmmmm...that oatmeal is smelling pretty good, I think it is time to go have a bowl, and get my day going!

Food, a gift of love.....

It's been a few days since I wrote a blog....

What have I been up to?  Well, cooking of course!...more beans in fact.

Pushing the cart through the local market, I asked Gio what he wanted to eat, and he replied "chili", I was surprised as he had just finished the pot-o-beans I had cooked up earlier this week, and thought he'd be right tired of beans for awhile....but no.

He loves my chili, and I have to admit, the weather sort of dictates your taste in meals....it has felt like a real autumn...sometimes you know it's October, but it does not feel like autumn, this year it really does, down to my garden beginning to look like it's through for the year....and those nice crisp mornings, after this summer's heat wave feel wonderful.

So, chili beans it is...  Chili, is not all that different from my pot-o-beans...it is the same basic concept except instead of the ham or bacon flavoring the broth you use browned ground beef.  I still use the onion, pepper, celery, bay leaf, salt and pepper....but I add California Chili powder, and at least three cans of stewed tomatoes, or about 5 cups of fresh tomatoes from my garden...I add a nice bunch of parsley chopped fine, some Worcester, a bit of powdered onion, and some freshly chopped garlic. I bring this all together once I have soaked the beans in baking soda for an hour and rinsed them thoroughly (see my pot-o-beans recipe for the full explanation)....once the chili begins to boil, I turn it down and simmer it until the beans are done.

If I use fresh tomatoes, I par boil them first and remove their skins before crushing and adding them to the chili.  Sometimes my mom would cook the fresh tomatoes with the skins on, but if the skins are tough, you end up with the bits of skin floating in your chili, so I always remove mine.

And of course there is more cornbread...

Chili was big around my house as a child.  My mom would make a big pot, and we'd eat it several different ways....sometimes topping spaghetti noodles along with grated cheese and chopped onions....sometimes made into nachos--.corn tortilla chips covered with chili, cheese, sour cream, a bit of salsa, and black olives....then there is chili dogs and chili omelets....all yummy, and a good way to stretch that pot into several meals.  I remember many football playoffs centered around my mom's chili...she'd ladle it into big mugs, so the guys could eat and comfortably watch the game at the same time....

Now it is just Gio and I.  I still make a big pot, freeze some, eat some, and give some away...I love to share.  Over the years I have had the opportunity to gift many a meal. I look at food as a way to reach out to everyone.  I don't ever remember a time someone said "no" to a home cooked meal.  Especially, when cooking is a labor of love.  When you take time to cook a good meal, you let those you love know how much they mean to you.....a good meal and a bit of love at the same time.  I wonder about people who don't like to cook, what bit of themselves do they give others?  How do they manifest their love?

I guess we all have our ways....I think it has a lot to do with how you view food....is it just something to do as a requirement to survive?, or do you instead savor, and remember those meals, enjoyed with family and friends? Simple meals, laden with good conversation, laughter, and love.

Love & Life

 You're not alive

Unless you love, haven’t

Lived till you’re loved

-Ali K.

Oatmeal raisin cookies...the ultimate snack!!

Good Morning....It is beautiful out today...can you tell I love Autumn?  It really is my favorite season of all!!  There is something about those cool crisp early mornings and evenings...and the way the sun warms you as you work outdoors.  I also love the possibility of wearing layers of clothing and peeling them off as the day warms up....My cold is feeling much better, and I am staying with the supplements every 8 hours to build my immunity up.

My son Gio has been complaining all week that he needs a snack to take with him to school.  He is almost 19 and in community college, but I swear he is still about 5 years old and loves his afternoon snacks....I smile as he makes his peanut butter and apple slices to carry in his backpack for an afternoon treat....So, what do I make to supplement his apples and peanut butter?  Oatmeal raisin cookies of course.

I think Oatmeal raisin cookies are probably my favorite.  I don't feel guilty too much when eating them, they keep a long time, and ship well.  It is a year round cookie, and one that kids love to dunk in milk....who am I kidding?  I love to dunk them in milk!!!

Oatmeal Raisin Cookies

Cream together 1 1/2 cups brown sugar, 1/2 Cup white sugar, 3/4 Cup butter, and 1/4 Cup lard.  Mix on high speed till fluffy.  Add two eggs, 2 tsp of Mapeline, 3 Tbl of milk  and 1 tsp salt.  cream together till light and fluffy.

In a bowl mix 2 cups of flour, 2 1/2 cups of quick oats, 1tsp each of baking soda, and baking powder, and 1/2 tsp of cinnamon.  Stir together and add to the creamed mixture until well mixed.  Stir in 2 cups of plumped raisins and 1 cup of chopped nuts.  Scrape down bowl and then refrigerate dough for 1 hour.  Preheat oven to 350.  Remove dough from the icebox, and drop by tablespoons onto parchment paper.  Bake for 10-12 minutes.  Let cool on baking sheets 5 min before removing.  Store in airtight containers if you are not eating right away.  Makes about 5 dozen.

I usually double this recipe, as I like to give some away, and keep the rest for snacking.  I have also added different things to this recipe....good substitutions are coconut for the nuts, chocolate chunks for the raisins, dried cranberries that have been plumped for the raisins...really, any dried fruit will work, especially apples or apricots. 

This is one of those all purpose recipes....

My kitchen smells so yummy!!!  I love the sweetness of the Mapeline.  I like it's  flavor in most baking recipes better than vanilla.  It definitely has a richer flavor.

 

Speaking of which, I was introduced to Mexican Vanilla while staying with Brian in Iowa.  He has a time share in Puerta Vallarta, and in the past has purchased La Vencedora Vanilla.....wow!  that is really awesome vanilla.  I nearly went through half  of his bottle making the pies and cookies I whipped up while I was there...So, I am now thinking I need to get some too.  I located a distributor and the cost plus shipping is rather reasonable http://www.leosimports.com/index.asp?PageAction=VIEWPROD&ProdID=398&strVarSel=&strCompare= Caution!! Pay close attention, not all Mexican Vanilla is safe....some manufactures have tried to cut costs by introducing an ingredient called  Cumarin. Cumarin smells like very strong vanilla, but it is used as a blood thinner, and in rat poison....what it does to your liver is irreversible.  So I strongly advise you purchase the La Vencedora brand only, as it is one to be trusted.  

I have read where others have found brands they trust too, but this is the only one sold in the United States, and supposedly FDA tested. 

Okay, I need to go check on my cookies....

Mmmmm....enjoy your day, and happy baking!!!

Keeping healthy the simple way....

It is Wednesday, and a beautiful fall day in my little hamlet....I have been up since early morning, for when that rooster begins to crow outside my window, and my dogs begin to stir, it's really hard to stay asleep...dogs and roosters.....arghhhh....
I have been fighting a cold these last few days, and yesterday I went to buy my supplements, hoping to ward off whatever is trying to get its hold on me. I have started my regimen of Bovine Colostrum, Colloidal Silver, Zinc and vitamin C ester. I have found this combination will take care of just about anything, the Colostrum and Silver are natural antibiotics used long before doctors got their hands on the antibiotics of today. To quote CNR "Standard over the counter medicines do not cure colds or flu; they just mask the symptoms so that we feel better until our immune systems deal with the viruses that cause the illness. Antiviral medications have limited or no effectiveness and often come with side effects that are worse than the illness they’re supposed to treat".  http://www.icnr.org/info/index.htm 

Bovine Colostrum, has many applications that can boost your immunity, and in the case of some of the newer flu strains, it regulates your bodies ability to fight off the virus, keeping it from overreacting which is what leads to death.
I am no health expert, but I have learned to listen to my body, and to use the internet effectively...I have gone many years with out the "benefit" of health insurance.  I am probably one of the many who have survived without relying on todays health system or Insurance companys.  I am proactive with my health, trying to eliminate what we all know hurts us, and supplementing my diet with foods and supplements that enrich my life,  hopefully ensuring freedom from illness long into my "golden" years.

I work out about 7 hours a week, eat mostly vegetables, supplementing with meat occasionally, drink lots of water, and alcohol only in moderation.  I meditate, and spend lots of time outdoors either gardening, or just doing whatever strikes my fancy.  

Stress is the number one cause of illness...I know myself when I begin to let things bother me it usually manifests itself as some kind of skin malady....a breakout, or hives...not pretty at all!!  So, I know to be proactive about my "mental" health too...keeping it all bottled inside will leave me not only feeling crappy, but with one heck of a rash :).  It is important to find an outlet for whatever is bothering you.  For me, I write, or clean....my son knows to stay out of my way if I am cleaning a closet....it is a sure indicator I have something on my mind that I need to work through.

I do not take prescribed medications, or over the counter drugs either....what I try to do is look for natural alternatives-- herbs, supplements, and healthy detox theraphys--just keeping it simple.  Mmmmmmm....the best cure all, as we all know is a good dose of chicken soup....

Chicken soup for the Simple soul....

1 large stewing chicken halved and placed in a large pot.  Cover with cold water and a lid and boil until chicken begins to fall off the bone.

While the chicken is cooking slice up one yellow onion, three celery stalks including leafy top, three carrots, one small bunch of parsley, and two pods of garlic.  Saute all of the veggies in 4 tablespoons of butter, or olive oil.  Saute until the onions are clear and set aside.  Once your chicken is ready, remove it from the pot and let cool.  Add the cooked veggies to the chicken broth and bring to a boil....taste the broth, it probably needs salt and pepper.  I like to add a bit of sage, thyme and maybe a bay leaf or two. At this point you can also add some frozen veggies...corn, peas and green beans work well.  Continue cooking until the vegetables are to your liking.

When the chicken is cool enough to handle remove all of the meat and discard the bones.  Add the meat to the broth-stir and taste again.  Now here you need to decide if the soup is fine as it is, or whether you are going to add one of the following,

Rice

pasta

dumplings

Wild rice, makes a nice addition, I like the texture and flavor it adds to the soup, especially in the not so chilly spring and summer months when you are craving soup.  But my favorite is dumplings....the epitome of comfort foods, dumplings floating like little clouds in a bath of savory chicken broth is heavenly.
You have two choices when it comes to dumplings....you can pull out the bisquick and follow the directions-they make up some fantastic dumplings, or you can make them yourself easily.

Dumplings

Heat soup to a slow steady boil. In a medium bowl,  combine 1 Cup of flour, 2 tsp of baking powder, and  1/2 teaspoon salt. Stir in 1/2 Cup of milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling soup. Cover, and cook for 10 minutes.

Immediately serve the soup with the dumplings, and enjoy!

Disclaimer: The information presented herein is intended to provide education about topics of general interest in the nutritional and nutraceutical areas. It is not intended as medical advice.  I encourage all readers to discuss questions about information contained in this web blog  with their health care practitioners.

Just a pot-o-beans and side of cornbread...

It is amazing how food conjures up memories from the past. I have been cooking since I was about five. My mom discovered my interest when I came home from kindergarten with my first cookbook. (I still have that book) It was one of those school book drives and my mom gave me a few dollars to spend...I think she imagined I would bring back the money as maybe I would not find a book that inexpensive...well, I did. And it has been a love affair with cooking ever since. That little paper back book held the secrets to foods I could make, each ingredient list deciphering the mystery behind French toast, Baked cinnamon apples, or Buttermilk corn bread.....ahhhhh...

 Once I started cooking, I was hooked. I spent much of my childhood assisting my mom in the kitchen, baking for the holidays, canning and freezing our fruits and vegetables for later use....then I started cooking breakfast for everyone on the weekends...I was so happy to tryout new recipes and I felt a bit in awe when I used one of my Grandmother's recipes kept in a special tin, like our own version of the holy grail.

My mom was a good cook. She, like me, had traveled much of her life and in the course of meeting new people, and different kinds of regional cooking put together quite a repertoire of recipes....many of which she never wrote down, but just knew by heart. She taught me to taste foods, and to recognize the spices and ingredients so that I did not need a recipe....if I tasted it, I knew what was in it.

Today I still love to cook....cooking is alchemy. You take a few ingredients and turn them into something else...it is trial and sometimes error. There are days I don't always get it right, but there are days, these little "mistakes" help me to discover a whole meal, something really delicious that I would not have thought of.

So, where is all this writing leading to? A lovely meal, that's where. I made a pot-o-beans the other night....and talk about bringing back memories...this meal really does. My mom was the queen of stretching a meal to last a week....she not only produced food of quality, but quantity...Soups, Chili's, Pots-o-beans, Spaghetti Sauce, Stews....things that would fill you up, satisfy, and "stick to your ribs" as she loved to put it.

So, the other day I had this hunger for a pot-o-beans and a side of cornbread....Beans, any soup or stew really, is a labor of love. There is no making a quick pot-they are all time intensive. Things need to be chopped, and lovingly sauteed....braised, or seared, and stirred. This is an all day ritual...one for which I love, especially on a cold crisp afternoon...

After pulling together the ingredients, and deciding which pots and pans I was going to use...I threw myself into orchestrating a perfect pot-o-beans....This is definitely comfort food at it's best!!!

Pot-O-Beans

5 cups of beans (I use pinto, but great northern, or any combination is fine)

rinse and look through the beans for any rocks, or weird looking beans....rinse thoroughly as it is amazing at how much gunk can be in your beans....

Put your beans in a large pot, and cover with three inches of cold water. Place in the pot Three tablespoons of baking soda....bring to a boil, watching closely so as it does not boil over, stir and cook for three minutes. Remove from heat and cover, let soak for one hour.

While you are waiting, fine chop two medium onions, grate two large carrots, chop one large bell pepper of any color, one small chili pepper and slice three stalks of celery including the leafy tops. put these ingredients in a bowl and set aside.

In a frying pan crisp up 6 pieces of thick sliced bacon. I prefer applewood smoked for a nice heavy smoky taste. You can use peppered bacon too if you like it. Remove the bacon, crumble and set aside.

In the same frying pan using the bacon grease, saute the veggies you chopped up previously. Cook them until the onions are clear. Add to this one can of chicken stock. Simmer for a few minutes.

By now your beans should be ready....dump off the water and rinse the beans thoroughly in a colander, making sure to get all of the beans rinsed really well....rinse out the pot and dump in the sauteed veggies and the chicken stock...bring to a boil.

Ladle in the beans and add additional water or chicken stock, or equal amounts of both to cover the beans plus an additional 2 inches. Dump in the fried bacon and stir well.

Quarter another yellow onion and put in the pot. In addition to, add 3 bay leaves, onion powder, chili powder, and salt and pepper....this is where your own taste buds come in. Some like it spicy, some like it plain. If you feel your beans taste like dish water, you may want to add any of the following:

A ham hock

2 cups of chopped ham

leftover ham bone

more fried bacon, or bacon grease.

I find that I don't really need to add anything....let the beans simmer about another hour or so, when they are soft, they are done. You don't need to stir them much, as by stirring you may mash the beans...the idea is to leave the beans as whole as possible.

These beans reheat well. In fact, they get better as the days go by....

Buttermilk corn bread

Mmmmmm.....just the thought gets my mouth watering. Warm from the oven, slathered in butter and honey or maple syrup.....heavenly!!

Just like there are all kinds of cooks, there is all kinds of corn bread. I myself prefer buttermilk, and not too sweet, with corn kernels in it. Baked up in a well seasoned cast iron pan is best, but any dish from pyrex to cake pan will work....

• 1/2 cup butter
• 1/2 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• One well drained can of kernel corn, or two large ears worth of corn removed from the cobb
  

Directions:

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan, or like size.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.

Stir in one can of well drained niblet corn, or two ears worth of corn removed from the cob.

Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean

Now you have a pot-o-beans and corn bread..... typically this meal is eaten with fresh sliced onion or finely chopped green onion.....I hope you enjoy it as much as I have....the only thing missing is a good slice of pie.....