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Archive for the ‘Recipes’ Category

Mom’s Baked Custard

Posted in About me, Parenting, Recipes, Uncategorized, tagged , , , , , , , , on November 10, 2010| 5 Comments »

“I sound like Darth Vader,” I moan to my husband. “What?” he says as he puts the newspaper down. “I sound like Darth Vader. I can hear myself breathing.” As I sit there listening to my loud, rattling breathing and contemplate whether to say, “Luke, I am your father,” my husband looks at me and just shakes his head. My nose is chapped and red and I have flat, lopsided, bed-hair. I remind him, “You said for better or worse, remember?”

Supposedly there are over 200 viruses that cause the common cold and, according to Wikipedia, adults average two to four infections a year and children average up to six to twelve infections a year. I’m in the throes of the first cold I’ve had in over two years, so I guess I’m not average. But whether it’s due to the cold itself or the groggy side effects of the cold medications or maybe a combination of both, I’m feeling a little nostalgic and crave two comfort items from my childhood:

1. A tall glass of 7-Up or ginger ale placed on my night stand is a must to quench my parched mouth during the night. But the most important part of this ritual is the use of a straw. When I was a kid, my mom always put a straw in my drink to make it easier to sip it during the night. Because I deem my mom as all-knowing, a straw is an essential element to my recovery. Basically, the only time straws are pulled out of the drawers in my house, is when someone is sick.

2. When my siblings and I were kids and were sick, my mom would make baked egg custard from scratch. It was the only good thing about being sick and is among my best comfort food memories. I looked forward to getting those little Pyrex custard cups filled with golden egg custard, lightly browned on the edges and sprinkled with nutmeg in the center. It was a smooth and nourishing treat that slid deliciously down my throat.

Since I’m battling a nasty rhinovirus right now, I’m sending my husband out to buy milk. Nothing will make me feel better than a bowl of my mom’s baked custard. And because the cold and flu season is approaching, I’m sharing her recipe with you.

Mom’s Egg Custard

Ingredients:
2 cups whole milk
3 eggs
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
Ground nutmeg

Directions:
Beat all ingredients, except nutmeg, together well. Pour into 4 custard cups. Sprinkle with nutmeg. Place cups into a baking pan. Pour hot water into the pan halfway up around the custard cups. The water level should be at the same level as the top of the custard. Bake at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean.

Serves 4-6, depending on the size of the ramekins or custard cups.

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Balsamic Apple Topping

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , on November 1, 2010| Leave a Comment »

Apples sauteed in a little olive oil, balsamic vinegar and honey. Yum! I love it when a recipe only has a few ingredients, yet delivers on flavor! Searching for something interesting and delicious to put over the pork tenderloin I had just roasted, I found this clipped recipe in one of my stacks. Apples and pork – always a great combination! Having all the ingredients on hand, I immediately started peeling and chopping. In under ten minutes, I had a delicious, sweet and tart topping for my roast pork. And don’t even think about leaving out the basil – it adds another dimension of flavor to the topping! This recipe would dress up any meal. Enjoy!

Balsamic Apple Topping

Ingredients:
2 teaspoons olive oil
2 pippin or Granny Smith apples, peeled, cored, and chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons thinly sliced fresh basil
4 servings of meat of your choice: grilled or baked salmon or any roasted poultry or pork.

Directions:
1. In a small nonstick skillet heat olive oil over medium heat.
2. When oil is hot, add apples and cook over medium-low heat for about 5 minutes or until softened.
3. Stir in vinegar and honey and cook for a minute or two longer.
4. Spoon topping over meat and sprinkle with sliced basil.

Serves 4.

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Golden Beet and Pomegranate Salad

Posted in Parenting, Recipes, Uncategorized, tagged , , , , , on October 25, 2010| Leave a Comment »

The bright orange color of golden beets combined with the rich red of pomegranate seeds make this salad a lovely fall dish, but mention beets and pomegranates to almost any mother and I bet her response will be “STAIN.” Both beets and pomegranates are well known for their stain-making abilities. Just ask my kids why for many years I wouldn’t let them eat pomegranates. Pomegranates are like piñatas – you have to work hard, before you are rewarded with a spray of treats! A spray, though, hardly describes the scene I found on what would be my kids’ last day of eating pomegranates in our house. Explosion is a far better word. As I approached my kids sitting at the nucleus of the explosion, my eyes took on a wild-eyed look that only a mother with three children who had just turned her white kitchen into a red polka-dotted one could have. I looked at them. They just sat there, looked back at me, and said, “What?” If not for a kitchen remodel that occurred years later, I’m sure I’d still find pomegranate juice stain somewhere in the kitchen!

Even if you think you don’t like beets, try this recipe. You might be pleasantly surprised!

Golden Beet and Pomegranate Salad
Recipe from Elise Bauer’s Simply Recipes

Ingredients:
3 golden beets
1 cup diced red onions
1/4 cup red wine vinegar
1/4 cup chicken broth (or vegetarian broth for vegetarian option)
3 Tbsp Triple Sec or other orange-flavored liqueur
1 Tbsp sugar
1/2 teaspoon grated orange peel
1 cup pomegranate seeds
Salt
2 cups arugula and butter lettuce leaves
1/4 cup crumbled feta cheese

Directions:
1. Cook the beets – either boil them for 45 minutes or roast them at 375 degrees Fahrenheit for an hour. Let cool. Peel and dice into 1/2-inch cubes.

2. In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.

3. Stir in pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

Serves 4.

Linnell’s Notes:
The beet mixture could be made ahead. Before serving, stir the pomegranate seeds into the beet mixture. I added a little freshly ground black pepper to the beet mixture. For my greens, I mixed baby spinach leaves and a spring salad mix together. I plated this salad on a beautiful blue platter (complementary color of the orange beets) instead of individual plates. This delicious salad really does not require any additional salad dressing, but if you feel the need for dressing, either make a pomegranate vinaigrette or buy a good brand of raspberry vinaigrette.

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Friday’s Fresh Five! (10/22/10)

Posted in About me, Health, inspiration, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , on October 22, 2010| Leave a Comment »

Two little birds were delighting in a round of Birdie Hokey Pokey – jumping in out and shaking all about – in the bubbling water of my fountain. The sun was low in the sky when I stood under a tree in my backyard hoping to snap a photo of these bathing beauties. With their thirst quenched and feathers cleaned and fluffed, the happy pair ignored the clicks of my camera and quickly flew off into the autumn sky. I don’t know who enjoyed the bird bath more – me or them.

#1 – Don’t Forget to Guess!
Don’t forget to email me your three guesses for the Birthday Contest. Click here to view the mystery photo and read the contest rules. Remember, I only have a point and shoot digital camera, but have a great imagination! The Contest ends on November 1st, so don’t miss out on an opportunity to win a unique prize!

#2 – What’s Your FRAX?
Osteoporosis is a concern for both men and women. According to the latest edition of Nutrition Action Health Letter, “One in two women and one in four men over age 50 will break a bone because of osteoporosis . . . . By the time you are 40, your body starts losing more bone than it makes. Losing just 10% of your bone mass can double your risk of fracturing a spine or hip.” The article provides information to reach a site where you can use FRAX (Fracture Risk Assessment Tool) to estimate your risk of fracture. Open the page, click on Calculation Tool and then answer the 12 questions. It immediately calculates your percentages. Supposedly, you can still use the FRAX whether or not you have had your BMD (bone mineral densit) tested. I was pleased to discover that the ten year probability of my fracturing a hip was 0.0 percent!

#3 – 9 Yummy Drink Recipes for Fall and Winter
Couldn’t pass up this one up when I read the title in Mother Nature Network. Pumpkin Pie Smoothie, Spiked Apple Pie Punch, Eggnog Latte, and Cranberry Martinis were some of the recipes that looked interesting enough to try. Check out the recipes here to see if you agree!

#4 – Reusing Plastic Bottles and Caps
Thanks to those of you who sent me emails with this tip. With a sharp pair of scissors, very carefully cut off the “neck” of a plastic bottle (one with a threaded cap such as a water bottle or a soda bottle). Make sure to cut it so that no sharp or jagged areas remain that could possibly inflict injury. Recycle the bottom part of the bottle, but save the “neck” and cap. After rinsing and drying these parts, they can be used to seal plastic bags. Insert a plastic bag through the bottle neck, fold over some of the bag and then screw the cap back on. I found this worked better with thinner plastic bags such as produce bags. This idea didn’t work well on thick or stiff plastic bags such as cereal bags, but nonetheless, it’s a great idea and worth experimenting with larger plastic bottles and caps.

#5 – Don’t Underestimate Your Power
“Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.”
Leo F. Buscaglia

Enjoy your weekend!

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Shrimp and Bean-Thread Salad

Posted in Recipes, tagged , , , , , , , on October 20, 2010| 2 Comments »

Picnics or parties, that’s how versatile this easy do-ahead recipe is. It makes a great main lunch dish or a delicious dinner side dish. Bean threads are also referred to as cellophane noodles, Chinese vermicelli, crystal noodles, or glass noodles. They are transparent Asian noodles usually made from mung bean or yam starch. The dried form can be found in many grocery markets now and after reconstituting them with boiling water, they can be used in soups, stir-fried dishes, and spring rolls. Do not confuse bean threads or bean vermicelli with rice vermicelli, which are made from rice and are white in color rather than clear.

Shrimp and Bean-Thread Salad
from the Noodle Shop Cookbook by Jackie Passmore

Serves 4, or 6 to 8 sharing dishes.

Salad ingredients:
5 ounces bean-thread vermicelli
12 medium shrimp, in their shells
2 teaspoons nam pla (Thai fish sauce)
2 teaspoons fresh lime juice
1 teaspoon palm or dark brown sugar
1/4 cup chopped whole scallions
1/4 cup finely sliced straw mushrooms
1/3 cup sliced water chesnuts
1 cup fresh bean sprouts, roots and seed pods removed
1 small red bell pepper, seeded and julienned
1 red onion, peeled and finely sliced
1/4 cup loosely packed cilantro (Chinese parsley) leaves
1/4 cup loosely packed basil leaves
1/4 cup loosely packed mint leaves
2 teaspoons vegetable oil

Salad Dressing:
1-1/2 tablespoons nam pla (Thai fish sauce)
1 tablespoon fresh lime juice
1 teaspoon palm or dark brown sugar
1-1/2 tablespoons corn oil or other flavorless vegetable oil
2 teaspoons Thai sweet chili sauce
1 teaspoon minced garlic (optional)

Soak the vermicelli in boiling water for 1-1/2 minutes. It will be semi-transparent and crisp-tender. Drain in a colander and cool under running cold water. Use kitchen shears to cut into 3-inch lengths. Transfer to a mixing bowl.

Combine the dressing ingredients. Pour half over the vermicelli, mix well, and set aside.

Shell the shrimp, leaving the last segment of the shell and the tail in place (reserve heads and shells for stock or bisque; they can be frozen until needed). Make a deep cut down the center of each shrimp’s back and pull away the dark vein. Press the shrimp open. Place in a dish and season with the fish sauce, lime juice, and sugar. Set aside.

Prepare the remaining ingredients, except the oil, and add to the vermicelli in the bowl. Mix in evenly.

Heat the oil in a small pan over high heat and stir-fry the shrimp until they turn pink. Remove and add to the salad, along with the reserved dressing. Toss for a few moments to thoroughly combine the ingredients and moisten evenly with the dressing. Pile onto a platter and serve.

Do-ahead note: The salad can be made ahead, covered with plastic wrap, and refrigerated for several hours before serving.

Linnell’s notes:
The salad dressing recipe made a very small amount. I was skeptical that this would be adequate, especially since the bean threads would continue to absorb the dressing as it sat in the refrigerator. I doubled the dressing recipe and was glad I did. Although the minced garlic is optional in the dressing, I would include it. Don’t skimp on the herbs, either. They bring a wonderful fresh flavor to this salad. Enjoy!

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Friday’s Fresh Five! (10/15/10)

Posted in About me, Helping Others, inspiration, Photography, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on October 15, 2010| Leave a Comment »

The days are noticeably shorter now. How can these lovely fall days have the same number of hours in them as those hot summer days that seemed to stretch on forever. If each day has twenty-four hours, why do I feel like I’ve lost time lately? With the waning daylight, so goes my ability to accomplish everything that needs to be done. Interesting, isn’t it?

#1 – Share Our Strength
The statistics tell the story: nearly one in every four children in America face hunger. Share Our Strength is an organization whose goal is “to make sure no kid in America grows up hungry.” Helping can be as easy as hosting a bake sale. Check out how you can participate in the Great American Bake Sale.

#2 – Sharing Smoothie Recipes
Do you like to drink smoothies, but are bored making the same ones over and over again? Need a little creative boost? Here’s a collection of healthy smoothie recipes from Men’s Health Magazine.

#3 – Borrow, Share, Trade or Barter
Sometimes it doesn’t make any sense to buy something you’re only going to use once, so maybe it would make more sense to borrow it from someone else. Or perhaps you have an extra saw in your garage and would like to trade it for someone’s extra hammer. With the struggling economy, websites that promote borrowing, sharing, trading, bartering, or just plain giving away are popping up on the internet. Check out these sites:
NeighborGoods
Freecycle
Share Some Sugar
Snap Goods
Trashbank
U-Exchange
Care to Trade
Trade a Favor
Joe Barter

#4 – Sharing Fabulous Photos of Faraway Places
Photographer Steve McCurry is probably best known for the photo he took of an Afghan refugee girl whose story was told through her piercing green eyes and whose portrait graced the cover of National Geographic magazine twenty-five years ago. Referring to his body of work, Mr. McCurry says, “Most of my images are grounded in people. I look for the unguarded moment, the essential soul peeking out, experience etched on a person’s face. I try to convey what it is like to be that person, a person caught in a broader landscape that you could call the human condition.” Kodak gave Mr. McCurry the last produced roll of Kodachrome film. The photos he captured on this roll will be the subject of an upcoming National Geographic documentary. View some of Mr. Curry’s photographs on his website – they’ll make you want to grab your camera and travel.

#5 – Stop to Enjoy Happiness
“Plenty of people miss their share of happiness, not because they never found it, but because they didn’t stop to enjoy it.”
William Feather

Share some happiness this weekend!

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Espresso-Chocolate Shortbread Cookies

Posted in Helping Others, Kids, Parenting, Recipes, tagged , , , , , , on October 6, 2010| 1 Comment »

Heat up those ovens and start your baking! Now is the time to consider sending out care packages to all the first-time-away-from-home college students you know! Just think about the smiles on their faces when they receive your packages in the mail! Here’s a recipe from the famous Dorie Greenspan for Espresso-Chocolate Shortbread Cookies that are easy to make and travel well. The combination of espresso, chocolate, and butter will go great with all the Starbuck’s coffee students use to fortify themselves. For more ideas of what to include in care packages, check out my post College Care Packages.

Espresso-Chocolate Shortbread Cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or ¾ cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.

3. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

4. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10½ -inch rectangle that’s ¼ inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

5. GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

6. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board and, using a ruler as a guide and a sharp knife cut the dough into 1½-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

7. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack.

8. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Makes 32 cookies.

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Fajita-Worthy Grilled Flank Steak

Posted in About me, Recipes, tagged , , , , , , , , on September 27, 2010| Leave a Comment »

Division of labor – that’s what I call it. In this household, I marinate the meat and he, the hubby, grills it. Works out pretty well as long as the meat being grilled is not chicken. My kids claim they have iron stomachs because of their dad’s barbecued chicken. For some reason my hubby either serves us chicken that has been grilled to a perfect black or chicken that can still walk. Fish, scallops, prawns, steaks, burgers, roasts, and even turkeys have been successfully grilled by him, but oddly there seems to be no in between mode when it comes to chicken.

So here’s a yummy recipe for grilled flank steak! The marinade would also work with other cuts of beef, such as hanger or skirt steak, or with other types of meat – even chicken! Enjoy!

Fajita-Worthy Grilled Flank Steak
Adapted from a recipe by Alton Brown

Ingredients:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in half
2 large garlic cloves
1/4 cup lime juice
12 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
2 pounds flank steak

Directions:
1. In a blender, put oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree mixture.
2. Put flank steak in a large Ziploc-type bag and pour marinade over it. Make sure marinade covers meat thoroughly. Seal bag, removing as much air as possible and refrigerate for at least one hour in refrigerator.
3. Remove steak from bag letting marinade drain off. If a lot of marinade is on the meat, gently pat it with paper towels.
4. Cook steak on hot grill for a couple of minutes on each side. Don’t overcook flank steak or it will become tough. When finished cooking, wrap meat in aluminum foil and let sit for 15 minutes.
5. Remove meat from foil, reserving foil and juices. Slice meat thinly across the grain. Return to foil pouch and toss with juice.
6. To serve as fajitas, serve meat with grilled onions, grilled peppers, and tortillas.

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The Cookie Jar

Posted in About me, Parenting, Recipes, tagged , , , , , on September 20, 2010| Leave a Comment »

Who stole the cookie from the cookie jar?

Who, me?

Yes, you!

Couldn’t be!

Then who?

For some reason, bouncing my kids up and down on my knees and reciting this little nursery rhyme with them always brought smiles to our faces. Smiles because we were being silly and having fun, but also because the mere mention of cookies made us happy! In a post I wrote last week called The Way We Were, I mentioned that one of my sons and his girlfriend just bought their first home. I wanted to give them a little gift – something that somehow always makes a house a home – so I bought them a cookie jar! After baking three different types of cookies, I filled the jar, tied a bow on it, and then attached a tag that read, “Good for One Refill.” Many old friends and new neighbors have come by to say hello to the proud new homeowners – some even bearing gifts of much welcomed plates of cookies. How perfect that my son and his girlfriend already have a cookie jar in which to store them! My only question is, why isn’t a “Cookie Jar” called a “Cookies Jar”? Who stores only one cookie in a jar and who can only eat just one cookie?

Here’s a good, basic oatmeal cookie recipe that I got from a friend many years ago and it’s one of the cookies I made for my son’s new cookie jar.

Oatmeal Cookies
Ingredients:
1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar (I used Splenda instead)
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup orange-flavored Craisins
1 cup chopped walnuts

Directions:
1. Beat together butter and sugars until creamy.
2. Add eggs and vanilla. Beat well.
3. Combine flour, baking soda, cinnamon and salt together. Stir into butter-egg mixture.
4. Stir in oats, Craisins, and nuts. Mix well.
5. Drop by the tablespoons onto an ungreased cookie sheet.
6. Bake in a 350 degree oven for 10-12 minutes.

Enjoy!

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Friday’s Fresh Five! (9/17/10)

Posted in About me, Creativity, Gardening, Gift Ideas, Health, Recipes, Recycling, Travel, tagged , , , , , , , , , on September 17, 2010| Leave a Comment »

My backyard has become Grand Central Station – for the birds! With several types of bird feeders and bird baths scattered throughout my backyard, it has become a bustling playground of activity. I enjoy taking breaks from my daily routine to listen to the songs and watch the ongoings of the birds. The few minutes I take everyday to observe these beautiful creatures is always enough to remind me to “be present.”

#1 – Hummingbird Tale
For two years straight, my front door shrubbery was selected by hummingbirds as nest-worthy. My children were young then and were fascinated by the tiny nests made from spider webs and lichen. As to not disturb the nest, we observed the Jelly Belly-sized eggs via a hand mirror’s reflection. Eventually, the eggs hatched and the babies grew. One by one the babies seemed to fly away without any of us noticing. Then one afternoon we walked out the front door just in time to see the last little one perched on the edge of the nest, teetering a bit, waiting to take off. And just like that, he was gone. We felt sad to see “our” little birds leave, but were happy to see another nest in almost the exact same spot the following year! My fascination with hummingbirds has continued through the years and because I live in an area where we have hummingbirds year round, I make sure their feeder is kept clean and full.

According to Hummingbirds.net and my local bird store, it’s not necessary to buy commercial “nectar” mixes. These birds get all the nutrition they need from flower nectar and insects they consume. They do, however, get quick energy from ordinary white cane sugar – fuel for going after bugs.

Here’s a simple Hummingbird Nectar Recipe I got from my local bird store:

1. Add one part sugar to four parts hot water (boiled water optional). Store surplus in the refrigerator.

2. Never use honey to sweeten your nectar! Honey harbors a fungus that is deadly to these delicate creatures.

3. Never use food coloring in your feeders.

4. Nectar ferments rapidly. Clean and refill daily when temperatures are over 100 degrees; at least twice weekly during cooler weather. Avoid placing your feeder in the afternoon sun side of your house.

#2 – Double Duty
Whenever my husband and I take road trips or even just car trips for more than a few hours, we always take along a small ice chest. We never know what tasty morsel might be procured along the way or better yet, what leftovers mom and dad might send home with us! Plus, we like to have bottles of water to sip on during the trip. Instead of using space-consuming ice packs, I freeze a few water bottles and throw them into the ice chest. It’s a two-for-one deal: The frozen bottles keep everything nice and cold in the ice chest, but the defrosted bottles quench our thirst! The best way to freeze the bottles is to lean them against something in the freezer so that the water freezes at an angle (air space is redistributed). Not a biggie, but freezing water bottles standing straight up creates bulging bottles that don’t stand up on their own!

Even when we take our refillable water bottles on trips, I still pack frozen water bottles in the ice chest. Often times the same unopened water bottles get frozen over and over gain.

#3 – Mercury and Compact Fluorescent Lights
If a CFL bulb breaks in your home, should you be concerned about mercury exposure? Here’s an article by Helen Suh MacIntosh, a professor in environmental health at Harvard University, that answers the question.

#4 – Recyclable Gift Wrap
This You Tube video on Furoshiki gift wrapping demonstrates the versatility of Furoshiki. Furoshiki are reusable Japanese wrapping cloths that can be used to transport clothes, gifts, or other goods. The video shows how to wrap books, bottles, chocolates, and how to make a bag.

#5 – Sing!
Some days there won’t be a song in your heart. Sing anyway.
~Emory Austin

Enjoy your weekend!

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