Feeds:
Posts
Comments

Archive for the ‘Holidays’ Category

Brussels Sprouts Roasted On The Stalk

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on November 6, 2012| 1 Comment »

Roasting Brussels Sprouts on a Stalk
Are you a hater or a lover . . . of Brussels sprouts, that is? Which category do you fall into? Scientists at Cornwall College have discovered a genetic reason why people fall into one category or the other. These scientists discovered that some people have a mutated gene which makes them immune to the bitterness of Brussels sprouts. Too bad for those who don’t eat these sprouts, though, because they are packed with nutrients – with high levels of fiber, vitamin A, vitamin B6, vitamin C, vitamin K, and iron, just to name a few. I purchased a whole stalk of Brussels sprouts at an Asian market for only $3.99 and roasted it, stalk and all, in maple syrup and olive oil. For an added nutritional punch, I sprinkled fresh pomegranate seeds over it. Treat your family to this visually interesting, nutritionally-charged vegetable this Thanksgiving and you’ll feel less guilty about serving them the other nutritionally-challenged Thanksgiving fare!

Brussels Sprouts Roasted On The Stalk
Recipe from Trader Joe’s and The Fresh Market

Ingredients:
1 Brussels sprout stalk
3/4 cup maple syrup
1/4 cup olive oil
Freshly ground pepper and sea salt, to taste
Fresh pomegranate seeds or dried cranberries, for garnish

Directions:
1. Preheat oven to 350 degrees F.
2. Trim the stalk down to the fullest, best looking part, if necessary. Trim sprouts off one side of stalk to make a flat bottom. Also trim off any discolored or blemished leaves. Brussels sprouts stalk 3. Rinse stalk and trimmed sprouts in fresh water.
4. Wrap damp stalk in plastic wrap and heat in the microwave for 4 to 5 minutes (or blanch in a large pot of boiling water). Place trimmed loose sprouts in a bowl, cover with plastic wrap and microwave for 3 minutes.

Blanched Brussels sprout stalk

Blanched Brussels sprout stalk

5. Whisk maple syrup and olive oil together. Place stalk flat-side down along with any loose sprouts in a roasting pan and pour the maple sugar mixture over it.
6. Use a pastry brush to mop the maple syrup mixture onto all sides of the sprouts and stalk.
7. Season, to taste, with salt and pepper.

Brussels sprout stalk

Ready for oven

8. Place in oven and roast for about 45 minutes or until sprouts on the stalk are fork tender and caramelize to a golden color.
9. To serve: Place stalk on a holiday platter, pour any syrup from the roasting pan over the stalk. Garnish with something bright and tart such as cranberries or fresh pomegranate seeds*. Roasted Brussels sprout stalk with pomegranate seeds

Serves 6 – 8

Linnell’s Notes:
1. The stalk I bought was covered evenly with sprouts, so I did not need to trim off any straggly stem.
2. Before trimming the sprouts off of one side, you need to decide first which side is the most attractive, then turn it upside down and trim off the sprouts that prevent it from laying down flat. Trim off as few as possible. I did not trim off any near the top back portion of the stalk, because when I flipped it over it was balanced and laid flat nicely.
3. If you are blanching the stalk in a large pot of boiling water, instead of microwaving it, you will have to turn the stalk over so that the both ends of the stalk gets some time in the hot water.
4. For easy clean-up, I covered my roasting pan with a sheet of parchment paper.
5. When selecting pomegranates, select the heaviest ones. They’ll contain more juice. It’s not important how red they are on the outside, unless you’re buying pomegranates to dry for decorations.
6. To serve, I just snipped the sprouts off with kitchen shears and served them on the same platter.

*How to cut open a pomegranate easily and without a mess:
1. Wash and dry the exterior of the pomegranate.
2. Fill a medium-large bowl with water and put it in the sink.
3. Cut off the top, just below the crown, and then cut the bottom off.
4. Notice that four to six sections of white membrane are now exposed. Cut the skin vertically along each section.
5. Put the pomegranate into the bowl of water and break apart along the cut lines.
6. Break the sections into smaller parts, loosening the arils and allowing them to sink to the bottom of the bowl.
7. Using a spoon or your hands, scoop up the pieces of white membrane that have floated to the surface of the water.
8. Pour the arils and liquid through a strainer and let drain.

ENJOY!

Read Full Post »

Pumpkin Cream Pie

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , on October 30, 2012| 2 Comments »

Pumpkin Cream Pie As leaves start taking their final bows and nights become longer, fall’s spectacular show appeals to our senses more than ever. Acorns make music as they fall from tall oak trees and drop to the ground. Autumn leaves paint fiery displays of color on bright blue backdrops of sky. Familiar smells of favorite spices set the stage for the holidays. With a little over three weeks until Thanksgiving, now is a great time to test out new fall recipes. Imagine a fluffy and lightly-spiced pumpkin cream pie – one that even non-pumpkin-eaters will like and one that can be prepared in advance. That’s my idea of a fall showstopper!

Pumpkin Cream Pie
Recipe from The Pioneer Woman

INGREDIENTS
For the Crust:
1-1/2 package graham crackers (about 15 Cookie Sheets)
1/2 cup powdered sugar
1 stick butter, melted

For the Filling*:
1 box (3 oz. box) Vanilla Pudding (Cook and Serve variety)
1 cup half-and-half
1/2 cup heavy cream
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground cloves
2 tablespoons whiskey, optional
1/2 cup pumpkin purée
1/2 cup additional heavy cream
2 tablespoons brown sugar
Extra graham cracker crumbs, for garnish

Directions:
1. Heat oven to 300 degrees F.

2. Grind graham crackers in a food processor (if you don’t have a food processor, place them in a large Ziploc and pound them with a rolling pin). Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

3. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.

4. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

5. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

6. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Serves 8

Linnell’s Notes:
1. This recipe called for 15 graham cracker “cookie sheets” which I assumed meant 15 double sheets or the sheets as they come out of the bag. This was way too much, so the author’s definition of a sheet must be half of that. I used part of the leftover crumbs for the garnish.

2. *In the photo of the pie on The Pioneer Woman I noticed the pie looked a bit shallow, so I decided to double the filling ingredients. A 15-ounce can of pumpkin purée was a bit more than what a doubled amount would have been, but I went ahead and used the whole can. Didn’t make sense to let a small amount of pumpkin go to waste. Extra filling filled four individual ramekins and was called pumpkin mousse!

3. The next time I make this pie, I will try sprinkling a tiny bit of finely chopped candied ginger on top along with the graham cracker crumbs – just for a special interest.

Enjoy!

Read Full Post »

Severed Finger Cookies

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , on October 16, 2012| 7 Comments »

Severed Finger Cookies

Long dirty fingernails punctuate irregularly-shaped fingers. An extreme paleness gives them a ghostly appearance, while thick red puddles form around their severed ends. Strewn across an old chopping block, the fingers suspiciously point to a nearby meat cleaver and to a handwritten note that says, “For Dessert.”

Severed Finger Cookies
Recipe from Rachel Ray Magazine

Ingredients:
1 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1 teaspoon pure vanilla extract
2¾ cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
Raspberry jam

Directions:
1. In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 325 degrees F. Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on one end of each for the fingernail. Use a table knife to make three crosswise knuckle marks in the middle of each cookie.

3. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.

4. Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the severed end of each cookie into the sauce.

Makes about 50 cookies

Linnell’s Notes:
1. I made the dough the night before, took it out the next morning, and let it sit on the counter for a little bit, until it was pliable enough to shape.

2. I covered my cookie sheet with parchment paper.

3. Sort through the sliced almonds before you begin and put “nail-worthy” ones in a small bowl. This will make the assembly of the “fingers” faster. Carefully press the sliced almonds onto the dough fingers. If you press too hard, you can break the almond slices. However, if you do not press them into the dough well enough, they fall off after the cookies are baked. A few almond slices fell off my cookies, but I just stuck them back on with a dab of jam. It created the look of “bloody cuticles.”

4. These are sturdy and not delicate cookies. They seemed a little dry to me, so the next time I make these, I will make the fingers a little smaller and adjust the baking time. Their texture makes them good cookies to dunk, though!

5. After 15 minutes in the oven, take a look at the cookies. The cookies won’t be golden at this point, but you do need to keep an eye on the thin almond slices. They can darken or burn quickly, so don’t set the timer for 25 minutes and walk away.

6. I used cherry jam instead of raspberry jam. I strained the jam for cherry chunks before heating it. I also microwaved the jam instead of putting it in a saucepan. It just seemed simpler to do that.

7. I put a wire rack over a piece of waxed paper. After dipping the severed ends of the cookies into the jam, I put them on the rack. Any sticky jam drops fell onto the waxed paper.

Enjoy these Halloween cookies!

Read Full Post »

Friday’s Fresh Five! (10/5/12)

Posted in About me, Community, Health, Helping Others, Holidays, inspiration, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 5, 2012| Leave a Comment »

OctoberOctober brings magnificent fall colors, birthday cheer for Libras and Scorpios, sausage and beer, pink ribbons, scary-looking pumpkins and sweet-tasting treats. L.M. Montgomery, author of Anne of Green Gables, once said, “I’m so glad I live in a world where there are Octobers.” Don’t you agree?

#1 – Thank a Teacher
World Teacher's Day Every October 5th UNESCO celebrates World Teacher’s Day. There are very few of us who cannot give credit to a teacher for helping to shape our lives in some way. I had many wonderful teachers who I didn’t appreciate until I was older. When I thought to thank them, they were gone. So don’t wait, today’s a good day to thank a teacher who’s made a difference in your life!

#2 – Pumpkin, Pumpkin, Who’s Got the Pumpkin?
50+-Pumpkin-RecipesOctober means it’s pumpkin time! Thanks to Lil’ Luna, who’s scoured the internet for us, we have a source for many delicious pumpkin recipes. If Pumpkin Chocolate Chip Bread, Glazed Pumpkin Buttermilk Donuts, Pumpkin Snickerdoodles, or Pumpkin Cheesecake Ice Cream sound good to you, you’d better go check out her list of links to 50+ Pumpkin Recipes.

#3 – Cyber Security
October is also National Cyber Security Awareness Month. Watch this 5 minute video from SANS on “how to spot and protect yourself from one of the most common attacks, email and phishing.” It could be 5 minutes that saves you from days, weeks, or months of future headaches.

#4 – Squish Your Pink
1 in 8 women will be diagnosed with breast cancerAlthough the color orange, as in jack-o-lanterns, comes to mind when we think about October, there is another color that dominates the month – the color pink. Pink ribbons are everywhere in support of breast cancer awareness. But this month just don’t wear pink or buy pink, please “squish your pink!” It’s a good month to remember to have a mammogram done and to encourage other women to have theirs done, too.

If cost is an issue for you or someone you know, many facilities have breast-screening specials this month. Here are links to sites with more information for free or low cost mammograms:

Planned Parenthood

YWCA

CDC National Breast and Cancer Early Detection Program

How to Find Where to Get a Free Mammogram During Breast Cancer Awareness Month

LIV

Find Free or Low-Cost Mammograms

And here are sites to check out if you want to help fund mammograms for women in need:

The Breast Cancer Site
“In just a few seconds each day, visitors can click on the pink “Click Here to Give – it’s FREE” button on the home page and, at no cost to them, help fund a free mammogram for a woman in need. The mammograms are paid for by The Breast Cancer Site’s sponsors and distributed by the National Breast Cancer Foundation.”

National Breast Cancer Foundation, Inc.

Susan G Komen

#5 – Think About This
“It isn’t what you have, or who you are, or where you are, or what you are doing that makes you happy or unhappy. It is what you think about.” Dale Carnegie

Enjoy the treats of October!

Read Full Post »

Friday’s Fresh Five! (6/15/12)

Posted in About me, Entertainment, Holidays, Husbands, inspiration, Marriage, Parenting, Style and fashion, Uncategorized, tagged , , , , , , , , , , , , , , , , , on June 15, 2012| 1 Comment »

Standing in front of the card rack, I search for the perfect Father’s Day card for my dad. One after another, I pick them up, read them, and put them back. None will do – too schmaltzy, too formal, or too silly. Why must cards rhyme? My expectations are too high. How can a card, a mere piece of paper, possibly convey all that my my dad means to me? He’s taught me many things, like how to: ride a bike, pick out the best produce and meat in a grocery store, cook, buy a car, select wines, and manage money. More importantly, by example, he’s taught me how to treat people with respect, how to be a responsible citizen, and how to age gracefully. But most of all, he’s taught me how to love. Thanks for all the lessons, Dad. I love you with all my heart!

#1 – Searching For the Right Words
Opa, pater, and padre are just some of the names that children from around the world call their fathers. In this Father’s Day Word Search, find 13 names for “Dad” either horizontally, vertically or diagonally in the puzzle. Oh, and did I mentioned that you’re being timed?

#2 – He Did, He Did Knot
The ache in my hip reminds me of slipping on black ice and tying a necktie. Tying a tie is one of the those things my dad never taught me. Back in the day, females had little use for that sort of knowledge. But I could have used it one morning several decades ago. My husband had left for work before tying my son’s tie – something he needed to wear for a school program. I quickly rushed my son over to a neighbor’s house for help. In my haste, I didn’t see the black ice that my husband made earlier in the morning when hosing off his windshield. I slipped and fell and have forever associated my aching hip with tying ties. Avoid my fate and learn how to tie a necktie by following the illustrations in Things My Father Didn’t Teach Me.

#3 – A Father’s Love
Many examples of a mother’s love can be found, but here’s a video from the ’92 Barcelona Olympics that gives testament to a father’s love and devotion.

#4 – The Gift
What am I giving to my husband for Father’s Day? Well, I have a gift that keeps on giving. Many posts ago, I wrote about my daughter being born on Father’s Day and how I will never be able to give my husband anything better than his only daughter, who looks a lot like him. That doesn’t mean I don’t treat him like the superman that he is on his day. If you want a man in your life to know he’s special, check out this list of 67 Ways to Make Him Feel Super Respected.

#5 – The Best Role Model
He didn’t tell me how to live; he lived, and let me watch him do it.
~Clarence Budington Kelland

Happy Father’s Day to all you dads out there! Enjoy your weekend!

Read Full Post »

French Breakfast Puffs

Posted in Holidays, Parenting, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on May 1, 2012| 7 Comments »

“Mom’s going to love these,” I thought to myself as I whipped up a batch of French Breakfast Puffs. Cinnamon-sugar coats tender, buttery mounds of baked perfection. Although their exteriors are golden, one bite gives way to a moist and tender muffin-like texture. I know my mom will really enjoy nibbling on these while sipping her morning coffee. Serve these delicious morsels at any brunch, but why not plan ahead to Mother’s Day?

French Breakfast Puffs
Recipe from The American Country Inn and Bed And Breakfast Cookbook

Ingredients:
1/3 cup shortening, softened
1/2 cup sugar
1 egg
1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
*******************************
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F. Grease muffin cups.
2. In a large bowl cream together the shortening, sugar, and egg.
3. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg.
4. Stir flour mixture into the sugar mixture, alternately with the milk.
5. Fill the prepared muffin cups 2/3 full.
6. Bake for 20 to 25 minutes, until golden brown.
7. In a small bowl combine the sugar and cinnamon. Roll the warm muffins in melted butter, then in the cinnamon and sugar mixture. Serve hot.

Makes 12 muffins.

Linnell’s Notes:
1. If you don’t like the taste of nutmeg, you can leave it out. One time I accidentally left the nutmeg out and the puffs still tasted great. Nutmeg does lend more depth to the overall flavor, though.

2. I melt one cube of butter (8 T) and always barely have enough to coat all the puffs.

Enjoy!

Read Full Post »

Creative Easter Egg Dyeing

Posted in About me, Art and Crafts, Creativity, Holidays, Parenting, Uncategorized, tagged , , , , , , , , , , , on March 27, 2012| 2 Comments »

Surprise crossed my face when, several years ago, my daughter informed me that Easter was her favorite holiday. “Really? Not Christmas?” I replied while thinking about all the years I attempted to create wonderful Christmas memories for my children. Holiday season after holiday season, colorful decorations covered every nook and cranny in our home and the scent of fresh pine mingled with the sweet smell of cookies baking. The Christmas holidays always sparkled with good times, love, and laughter. I listened while my daughter explained about her favorite holiday and soon my initial disappointment over perceived Christmas fantasies faded away. I hadn’t failed, after all. The good times, love and laughter I longed for my children to have, were not just restricted to one holiday. For my daughter, Easter brings the promise of spring, with its sense of renewal, fresh colors, and beautiful flowers. But it also brings back fond memories of silly egg dyeing experiments, crazy, competitive Easter egg hunts with her brothers, and much anticipated visits from her grandparents. She’s an adult now and home for only a brief visit, but I can still create good memories for her. She was childishly happy when I asked her, “Would you and your friends like to dye Easter eggs?” After gathering supplies, I let the three creative gals take over. Below are tips and techniques on creative egg dyeing from my daughter and her friends.

Supplies:

Hard boiled eggs
Box of assorted food colors
Boiling water
Vinegar
Bowls
Spoons
Electrician’s tape
Sharp scissors
Rubber bands
Paper punches
Contact paper
Old pantyhose
Small leaves
String, optional

Electrical Tape:

Electrical tape is great for cutting out shapes and sticking to an egg. Because it is so sticky, it can be used multiple times and is easily repositioned. Remember to gently smooth down all edges of the tape, so that dye does not seep under the tape and clean lines are formed. Plan ahead the sequence of colors you will be dipping – always start with a white egg or dye the egg the lightest color first. Let the egg dry between colors.

Contact Paper:
Smooth, adhesive, shelf paper, such as Contact Paper, acts like electrical tape by blocking out dye, but the advantage the shelf paper has is that it can be punched out into shapes. Using paper punches, punch out shapes from the adhesive shelf paper. Peel off the paper backing, place shapes on egg, and smooth edges down. Dye egg as desired. Bigger and simpler shapes punch out better than small intricate shapes. Some shapes may require additional trimming with scissors.

Rubber Bands:

Wrap rubber bands tightly and securely around an egg. For more interesting and intricate designs, vary the width and number of rubber bands used. Dye the egg and let it dry. After drying, some of the bands can be removed and the egg can be dipped in another color.

Leaves and Nylons:
Select small leaves that can lie flat against the shell. Herb leaves and carrot leaves work well for this technique. Place leaf on an egg, being careful to spread and flatten all parts of the leaf. Cut out a piece of sheer pantyhose and wrap it around the egg. Twist stocking at the back of the egg and tie it tightly with a small rubber band or a piece of dental floss or string. Dye the egg. Let it dry completely before removing the stocking and the leaf. The nylon wrapped around the egg slows down the drying process.

Tips:
1. The best way to hard boil eggs is to put eggs in a single layer in a pot and cover them with one to two inches of cold water. Bring the water to a boil and immediately reduce the heat to low. Let simmer for no more than a minute and then turn off the heat. Cover the pot and let the eggs sit for 10 to 12 minutes, depending on the number of eggs and the amount of water used. Drain water and run cold water over the eggs in the pot until they have cooled. Blot eggs dry before dyeing them.

2. Don’t rush the dyeing process and be sure to let the eggs dry between colors.

3. To avoid an egg from turning an ugly brown color, it helps to plan out the color sequence before dyeing each egg.

4. Keep hands clean to prevent dye transfer to other parts of the egg.

5. I lined a baking pan with paper towels and placed a cooling rack in it, to provide the eggs a place to dry.

6. Refrigerate completed eggs as soon as possible.

7. For another fun way to dye eggs, check out my post on Tie-Dyed Eggs.

Have fun!

Read Full Post »

Nonna’s Breakfast and Dessert Farina Cake

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on March 6, 2012| 14 Comments »

When people immigrate to a new country, they often carry with them reminders of their homeland and a few cherished belongings. Old family recipes are both  – cherished and reminders of home. Mary Cannici says of her grandmother’s special cake recipe, “This recipe immigrated to this country from Sicily when Nonna was a little girl and her family came to Ellis Island.” The cake is a wonderful combination of a creamy ricotta cake and an egg-rich pudding. Farina, a finely ground cereal grain with a mild taste, is used as the thickening agent. Serve this versatile and easy-to-make cake with fresh seasonal fruit and you have the perfect dessert for brunch or dinner! Easter and Mother’s Day are just around the corner!

Nonna’s Breakfast and Dessert Farina Cake
Recipe by Mary Cannici

Ingredients:
4 cups whole milk
1¼ cups (8¾ ounces) sugar
8 tablespoons unsalted butter, cut into chunks
1 cup farina
16 ounces (2 cups) whole-milk ricotta cheese
2 teaspoons vanilla extract
6 large eggs, lightly beaten
1 teaspoon ground cinnamon

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan.
2. Bring milk, sugar, and butter to simmer in large saucepan and cook, stirring often, until butter is melted and sugar is dissolved, 1 to 2 minutes.
3. Slowly whisk in farina until smooth.
4. Remove saucepan from heat, stir in ricotta and vanilla.
5. Let mixture cool slightly, then stir in beaten eggs until combined.
6. Scrape batter into prepared pan and smooth top. Sprinkle with cinnamon and bake until toothpick inserted in center comes out clean, about 30 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then serve warm.

Serves 15 to 18

Linnell’s Notes:
1. Farina can usually be found in stores that carry natural foods. Sprouts, Whole Foods, and health food stores often carry farina in the bulk bin section. Cream of Wheat is made from farina.

2. Be careful not to add too much of the farina at one time. Add small amounts of it slowly, stirring constantly, to prevent lumps from forming.

3. Although the egg custard flavor is more pronounced when the cake is served warm (after the 10-minute cooling period), it is trickier to serve warm since the texture is like a rough custard. After the cake sits for a while, it firms up and can be cut into squares.

Enjoy!

Read Full Post »

Friday’s Fresh Five! (2/17/12)

Posted in Aging, Art and Crafts, Health, Helping Others, Holidays, inspiration, Photography, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , on February 17, 2012| 1 Comment »

Sometimes the ordinary can be extraordinary. Lowly landscape flowers shine in otherwise flowerless gardens; wet paint vibrates with energy creating liquid sculptures; one person helps another and both lives improve. There are many things that exist and happen in our everyday lives that we deem ordinary, but when reflected upon, they are truly quite extraordinary!

#1 – Photo of the Year
Freelance photographer Samuel Aranda was the recipient of the 55th annual World Press Photo of the Year Contest. According to jury chair Aidan Sullivan, “The winning photo shows a poignant, compassionate moment, the human consequence of an enormous event, an event that is still going on. We might never know who this woman is, cradling an injured relative, but together they become a living image of the courage of ordinary people that helped create an important chapter in the history of the Middle East.” While on the site, check out the other award winning photos and read the stories they tell.

#2 – Portion Distortion
Did you know that over the last 20 years ordinary food portions at restaurants have become extraordinary? 20 years ago a serving of french fries weighed in at 2.4 ounces and contained around 210 calories. Today’s increased 6.9-ounce serving of fries carries with it a whopping 610 calories. Take the National Heart Lung and Blood Institute’s Portion Distortion Quizzes and learn how many calories the increased food portions carry and the amount of activity it takes to burn off those added calories.

#3 –  Be an Extraordinary FOF
Are you a FOF? FOFs, also know as fabulous over fifty women, share their advice on the Fab 50 website which claims it is “The first online search powered by the wisdom of faboverfifty women.” The site offers age-related advice in a number of diverse subject areas such as beauty, beauty product reviews, book reviews, style, aging, and women’s health issues. The impressive list of Fab 50 founders reads like a who’s who list and includes the granddaughter of the founder of Bergdorf Goodman Mary Ann Quinson, fitness guru Denise Austin, author Lisa Scottoline, soap opera star Jackie Zeman, board member of General Mills and Herman Miller Dorothy Terrell, and supermodel Beverly Johnson. Women supporting women – it’s always a good thing!

#4 – Capturing Sound
Using the vibration from speakers playing music, German photographer Martin Klimas pours ordinary paints on top of a protected speaker and then turns up the volume. The paint shoots up in the air and Klimas captures the colorful liquid paint sculptures in flight with his camera. I love the Miles Davis pieces! Hmm . . . my husband has an old subwoofer out in the garage . . . .

#5 – Life is Art
Every human is an artist. The dream of your life is to make beautiful art.
Miguel Angel Ruiz

Have a safe holiday weekend!

Read Full Post »

Seven Ways to Open Your Heart

Posted in About me, Helping Others, Holidays, inspiration, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , on February 14, 2012| Leave a Comment »

Valentine’s Day is all about love and hearts. Reflecting on Zelda Fitzgerald’s quote, if there is no way to measure how much a heart can hold, do you really think you’re as happy as you can be and that life just couldn’t possibly get any better? With no degree in psychology or certificate in counseling, I offer you ways to open your heart, so it can receive more.

1. Love Yourself
If you don’t love yourself, how can you fully love others? I’m referring to love, not in a narcissistic way, but in a respecting, accepting, and valuing way. Buddha once wrote, “You can search throughout the entire universe for someone who is more deserving of your love and affection than you are yourself, and that person is not to be found anywhere. You, yourself, as much as anybody in the entire universe deserve your love and affection.” Think about it, if you don’t love yourself, are you capable of loving or valuing someone else?

2. Share Your Dreams
When you share your dreams with others, you open up a conversation about the “whats” and “whys” in your life. After sharing, your dreams may have an increased clarity and focus. Think of this sharing as a brainstorming session. The universe is listening and the “hows” of your life will surely fall in place. Plant your garden of dreams, tend to it carefully with the help of others and watch how it grows.

3. Love and Forgiveness
When you forgive someone, you open your heart. It’s often easier to lock up your heart and throw away the key when it is injured. Julia Redstone’s essay on Forgiveness sheds light on learning how to forgive. Here is an excerpt from her essay:

At the root of the difficulty in learning to forgive someone is mistaking the action of a person for their being, and not seeing that the two are separate.

Actions that people take are often wrong, misguided, or harmful to others, and these must be opposed or limited to the extent that is needed to protect the welfare and well-being of others.

But souls are composed of much more than their current actions, whether good or bad, even if these actions have gone on for a long time, and even if they are very severe.

Souls need to be judged on different grounds altogether. In order to judge a soul we must know that soul – something that in the most basic sense is not in the human province to do. We must be able to see the causes and reasons – the formative influences that permit a soul to carry out actions that are wrong. . . .

To stand in judgment of others, whether these others be individuals, groups, nations, or the world, implies a willingness to stand in the present while asking the past to justify itself. To forgive others, on the other hand, implies a willingness to stand in the future in viewing the past, while asking what possible future could redeem the past, changing its present course and bringing it more into alignment with what is right and good.

This is the place on which love stands, for love has hope for all possible futures for individual persons and for the world as a whole. Love does not rely on the present context of viewing mistakes, no matter what these mistakes are. It says: How can I bring the beloved one into a deeper knowing of the light that lies within them so that past darkness can be no more?

4. Help Others
There is probably no better way to open your heart than by helping others. When you help others, you help yourself. Studies have shown that those who help others are happier and less depressed than those who don’t. Stephen Post, PhD and co-author of the book, Why Good Things Happen to Good People wrote, “When you’re experiencing compassion, benevolence, and kindness, they push aside the negative emotions. One of the best ways to overcome stress is to do something to help someone else.” So when you’re feeling down and out, volunteer at a senior center, give money to a homeless person, adopt a pet from a shelter, etc. You’ll not only feel better, you’ll test just how much your heart can hold and perhaps, start in motion, a chain of opened hearts.

5. Just Listen
Open your heart to the words of others. People talk to you all day long and you probably selectively choose who and what you want to listen to. Listening is a skill and to be a good listener you’ve got to go beyond the words being spoken. Put yourself in the speaker’s shoes and try not to judge what is being said. Don’t formulate a response in your head and don’t agree or disagree. Merely give the person the gift of your undivided attention and the validation he needs.

6. The Freedom to Be Yourself
Allow yourself the freedom to be yourself or be true to yourself. How can you possess an open heart, if you are not living an authentic life? If you feel the need to continually censor what you do or say, you are either not comfortable with who you are or who you are with. To speak your truth should not be confused with permission to be disrespectful or rude to others, but it is to live a life free of any disguises or acts.

7. Live with Joy
Live your life with joy. Go outdoors and soak in the large and small wonders of nature. Use all of your senses – see, touch, taste, smell, and hear the world around you. Listen to music. Play a musical instrument. Sing. Dance. Run. Create something, anything. Laugh out loud. Smile from ear to ear. Feel deeply. Share. Open your heart. Love.

Note: Inspirational photo made using one of my photos and iPiccy.

Read Full Post »

« Newer Posts - Older Posts »