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Archive for July, 2013

Romeo Small tufts of hair sticking out over his eyes resemble the white bushy eyebrows of an old man. Only a thin isthmus of hair prevents two bald spots on his face from becoming one large one and deep wrinkles that were once hidden by hair are exposed and reveal his age. There is no doubt that radiation treatment for a cancerous nasal tumor has made my dog Romeo look older. Yet, despite his post-radiation appearance, my playful and mischievous dog of the past is slowly returning. As I watch him naughtily shred paper, I smile. Before, such an act would have been met with a frown, but now it brings me joy.

#1 – New Uses for Old Things

Foil Cupcake Liners as Candleholders

Foil cupcake liners as candleholders

I got excited when I found an article on Real Simple’s site called 700+ New Uses For Old Things. With the aid of photos, the article offers many unconventional ways to use everyday items. You can bet I’ll be taking notes as I check out all of these ideas!

#2 – Making Rainbows

Gabriel Dawe Art Installation

Plexus No. 5 by Gabriel Dawe

Gabriel Dawe Art Installation

Plexus No. 19 by Gabriel Dawe

Artist Gabriel Dawe installs rainbows. Using colorful thread, Mr. Dawe transforms large areas of space into rainbow-like art installations. Check out more of his work on his Facebook page.

#3 – Handwriting 101
Ever wonder what your handwriting reveals about your personality? Take a look at the infographic below to see what your handwriting says about you:

What Does Your Handwriting Say About You?

#4 – Summer Reading
If you or your kids are looking for interesting books to read this summer, NPR has you covered with their Summer 2013 Critics’ Lists. You’re bound to find a title that catches your fancy!

#5 – Dare to Be

When a new day begins, dare to smile gratefully.

When there is darkness, dare to be the first to shine a light.

When there is injustice, dare to be the first to condemn it.

When something seems difficult, dare to do it anyway.

When life seems to beat you down, dare to fight back.

When there seems to be no hope, dare to find some.

When you’re feeling tired, dare to keep going.

When times are tough, dare to be tougher.

When love hurts you, dare to love again.

When someone is hurting, dare to help them heal.

When another is lost, dare to help them find the way.

When a friend falls, dare to be the first to extend a hand.

When you cross paths with another, dare to make them smile.

When you feel great, dare to help someone else feel great too.

When the day has ended, dare to feel as you’ve done your best.

Dare to be the best you can –

At all times, Dare to be!

Steve Maraboli

Have a wonderful weekend!

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Sonoma Chicken Salad Too hot to cook? Make this classic chicken salad from Whole Foods Market, but keep cool by using store-bought rotisserie chickens instead of baking your own. The description of this salad in the Whole Foods Market Cookbook says it all: “The tender chicken breast, crunchy pecans, and the juicy bursting of sweet grapes with each bite are hard to top. Poppy seeds help orchestrate flavors and textures into one of the best chicken salads you will ever find.” I “Whole-heartedly” agree!

Sonoma Chicken Salad
The Whole Foods Market Cookbook

INGREDIENTS
The Dressing:
1 cup mayonnaise
4 teaspoons cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground white pepper to taste.

The Salad:
2 pounds boneless and skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

DIRECTIONS
To Prepare the Dressing:
1. In a bowl, combine the mayonnaise, vinegar, honey, poppy seeds, and salt and pepper.
2. Reserve the dressing in the refrigerator.
3. This step may be done 2 days prior to preparing the salad.

To Prepare the Salad:
1. Preheat the oven to 375 degrees F.
2. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover the dish with foil, and bake the chicken breasts for 25 minutes, until cooked completely through.
3. Remove the chicken breasts from the pan, cool slightly at room temperature, and then completely chill, lightly covered with plastic wrap, in the refrigerator.
4. When the breasts are cold, dice them into bite-size pieces, and transfer the pieces to a large bowl.
5. Combine the chicken with the pecans, grapes, celery, and dressing.

Serves 6

LINNELL’S NOTES:
1. Toasting the pecans are a must to bring out their crunch and flavor. Avoid heating up the oven and the house just to toast small amount of nuts. I buy large bags of pecans, walnuts, and almonds at Costco and toast them in the oven all at the same time, each variety on its own tray. After they cool down, I put them in an air-tight containers and freeze them for future use.

2. I doubled the recipe and used the chicken breasts and thighs from two store-bought rotisserie chickens. Believe me, you’ll want to double the recipe, so that you don’t have to cook the next day. This salad makes tasty leftovers!

3. I served the salad on a bed of fresh lettuce greens, but according to the cookbook, it also “makes a great sandwich” and is “delicious when stuffed inside a melon half for brunch or dinner.”

ENJOY!

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