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Abstract Chard Leaves Line, shape, color and light transform chard leaves into abstract art for me. How do you view the world around you? If you were to paint a picture, would you paint the sun yellow, the sky blue and the trees green? If so, you’d better take a closer look, because sometimes the sun burns a fiery orange and the sky mellows to a soft pink and trees in shadow appear blue. Be cognizant of the world around you. Take note of details. Look for beauty. And be grateful for it all.

#1 – Creative Ways with Fruits and Vegetables
Creative Ways With Vegetables Fruit and vegetable platters don’t have to be boring. Try envisioning empty platters as blank canvases waiting to be transformed into appetizing works of art. Click the link to see more ideas.

#2 – Arm Knitting
See knitting in a different light. Here’s a hands-on project (pun intended) in which you literally substitute your hands and arms for knitting needles! The technique is called arm knitting. By casting stitches on one arm and transferring them back and forth to the other arm, you can knit a chunky scarf in under 30 minutes. It’s hands down the easiest way to knit! For instruction watch the Arm Knitting for Beginners video above or go to this site sponsored by Lion Brand yarn.

#3 – Do You See What I See?
Art by Tineke Meirink The next time you go for a walk, take your imagination along. While out and about, look at something and imagine what else it could be. That’s what Dutch illustrator Tineke Meirink does. She photographs a subject and then cleverly shows it as what she sees or imagines it to be. Check out more of her work on Bored Panda.

#4 – Seeing the World Differently
4 Ways to See Yourself and the World Differently In the article Get Some Perspective: 4 Ways to See Yourself and the World Differently, the author Rebecca A. Watson states, Sometimes it takes getting farther away from something to see it for what it really is. It’s that whole forest-for-the-trees thing. The same is true when it comes to how we see ourselves. If we could each step back in times of stress, confusion, angst, uncertainty, anger, etc. and try to see the big picture, our perspective of situations might change. This particular passage resonated with me, My ego is usually the part of me that doesn’t want me to take risks and see myself for the star that I am. It wants to keep me from submitting my writing or taking that rock climbing class because if I fail, how embarrassing and horrible would that be? Not all that terrible, it turns out. How many passages in this article resonate with you?

#5 – Think Differently
“Discovery consists in seeing what everyone else has seen and thinking what no-one else has thought.”
— Albert von Szent-Gyorgyi

Have a great weekend. Now go and spread joy!

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Jjim-Dak: Korean Vegetable Chicken Stew Whether it’s a pot-au-feu from France, a goulash from Hungary, or a moqueca from Brazil, stews from around the world warm the tummy and soothe the soul. From a cookbook that contains recipes from the best Korean restaurants in Los Angeles, comes this easy to make Korean stew. This fiery and fragrant stew will definitely spice up your stew repertoire!

Jjim-Dak – Korean Vegetable Chicken Stew
Discovering Korean Cuisine, edited by Allisa Park

INGREDIENTS
1½ pounds chicken, cleaned and chopped into 2-inch pieces
1 potato, cut into 1-inch slices crosswise
3½ cups water
5 scallions, halved lengthwise and then cut into 4-inch pieces
1/2 large onion, cut into 1/4-inch thick slices
1/4 carrot, peeled and cut diagonally into 1/4-inch pieces
1 jalapeño chile, cut into 1/4-inch rounds
1/4 red bell pepper, seeded, cut into 1/4-inch strips
5  leaves spinach, cut into 2-inch pieces
3 ounces Korean sweet potato vermicelli (dang myun), soaked in warm water for 1 hour
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon red pepper powder
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon granulated sugar
1 tablespoon mirin
2 tablespoons corn syrup
1/4 pack enoki mushrooms, roots trimmed
1 tablespoon sesame seeds, toasted

DIRECTIONS
1. Soak sweet potato vermicelli in warm water.

2. In a large pot (or wok), combine chicken, potato, water, minced garlic, soy sauce, red pepper powder, hot pepper paste, sugar and mirin.

3. Boil over high heat for about 20 minutes with the lid on (or until chicken is fully cooked).

4. Remove the lid and add corn syrup, scallions, onion, carrot, jalapeño chile, and red bell pepper. Quickly mix together and continue cooking for another 5 minutes.

5. Add spinach and prepared sweet potato vermicelli on top and put the lid on (do not mix in). Heat for an additional 2 minutes and then remove from heat.

6. Open the lid and gently mix, then transfer to a serving plate.

7. Put the enoki mushrooms on top and sprinkle on sesame seeds to garnish.

Serving size: 2

LINNELL’S NOTES
1. Korean Ingredients Sweet potato vermicelli and the Korean hot pepper paste (gochujang) can be purchased at most Asian markets or ordered online. Here’s a link to a listing of online stores that carry Korean ingredients.

2. Because it didn’t make sense to use just a quarter of a carrot and because I like a lot of vegetables in my stews, I used a whole carrot.

3. I had baby spinach leaves on hand, so I didn’t need to cut them into 2-inch pieces. I used a large handful.

4. In step 3 of the directions, I turned the temperature down to medium, because it had reached a rapid boil. I wanted more time for the flavors to mingle and I didn’t want to overcook the chicken.

5. Not having authentic Korean red pepper powder, I substituted ground red pepper (cayenne pepper). 1 tablespoon of cayenne pepper seemed like a lot of heat to me (along with the jalapeño chile and the Korean hot pepper paste), so I cut it back to 1/2 tablespoon. The recipe still had quite a bit of kick. I’m not sure what the heat difference or flavor difference is between cayenne pepper and Korean red pepper powder, but I’ll try it with the authentic red pepper powder the next time I make it. I’d also recommend adding any heat element to taste.

6. I researched enoki mushrooms and found differing opinions on their preparation. Mushroom growers said to just cut off the root end, but some online “experts” said to run it under water and then cut off the root end. The Korean cookbook said, “Sold in plastic bag. Chop off the roots without removing the bag and discard,” so I ultimately followed the cookbook’s instructions.

7. I buy pre-toasted sesame seeds that I keep in my freezer. Before using, I quickly re-toast the needed amount. Toasting sesame seeds brings out their flavor. To toast sesame seeds, put them in a small sauté/frying pan over medium to medium-high heat. Stir constantly until they are a light golden brown. Pour them on a plate to cool.

8. Although this dish contains sweet potato noodles, I served it with rice. I wanted the rice to soak up every last bit of the delicious sauce!

ENJOY!

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"Made With Love" Cookies Stamped with words, but made with love. I know this, because I made these cookies. No other day of the year combines words with love as well as Valentine’s Day. It seems tragic to me that some people can profess their love on this day, but not on other days of the year. My philosophy holds that love should be expressed everyday, in as many ways as possible. The challenge for all of us is to discover the hundreds of ways we can show love.

#1 – Show Your Love
Kris Carr On Valentine’s Day in 2003, Kris Carr was diagnosed with an incurable cancer. She then embarked on a passionate journey to enjoy her life more fully. From her blog, comes this post on How to Show Your Love.

#2 – Love Stories images Love has many faces and forms. In 1999, PBS gathered love stories from people across the country and created a series titled American Love Stories. These stories highlight diversity in relationships and tell about love in the face of prejudices involving race, religion, age, gender and more.

#3 – Heart-Shaped Envelopes
Turn a heart-shaped piece of paper into an envelope for your Valentine’s Day card or for any special occasion card, such as an anniversary card or a wedding card. If you don’t want to cut a heart out of paper, use a heart-shaped paper doily! Make an Envelope From a Heart-shaped Piece of Paper

#4 – Another Win-Win Idea
Last September, I repurposed clean and gently-worn t-shirts by making them into scarves and tote bags for the homeless. Now I have another project that again helps planet Earth and the homeless. I recently took a crochet class at my local craft store and will be putting my new skill to a test as I try crocheting plastic bags into sleeping mats for the homeless. These mats provide a moisture barrier from the damp cold ground and they offer more cushion than a piece of cardboard. To learn how to crochet these mats, watch the video below. Don’t know how to crochet? No problem, just click on You Tube video tutorials to learn how.

#5 – Joy is Love
Joy is love – a joyful heart is the normal result of a heart burning with love, for she gives most who gives with joy.
Mother Teresa

Happy Valentine’s Day! Now Go and Spread Joy!

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Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

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February 7, 2014 Edition The figure of speech “Jack of all trades, master of none” suits me to a T. It refers to a person who shows competency in many skills, but is not particularly outstanding in any one. I recently learned some of the reasons why I am this way. Last week, in an astrology class, I learned that I possess something called Cardinal Quality. The site Astrology.com states: “Individuals possessing a Cardinal Quality like to get things going. They are active, quick and ambitious. Many projects get started, thanks to Cardinal initiative, although a good deal of them are never finished. That’s because Cardinal folks are much fonder of starting things than finishing them.” Adding to that, I also learned in class, that my zodiac sign’s temperament is that of air. Astrolibrary.org says this about those who have the of element of air, “They love learning, but bore easily . . . Air signs are into ideas and people. They are communicative; they must share information, interact with others, and influence society.”

Let me share an example of the Cardinal Quality-Air Element combination: In November, I decided to knit my son an afghan for Christmas. Having only knitted scarves in the past, I don’t know why I took on a project of that magnitude. After many “do-overs” and calls to my daughter-the-knitter, I completed the project, but ultimately decided that knitting was not for me. In January, I took a crochet class and decided to make a throw for my daughter. Again, with multiple “do-overs” and a bit of ad-libbing, I completed the project. Crocheting was easier, but again not for me. To make a long story short, I yearn to learn, but I lack the temperament and interest to stick to a single subject for very long. Hopefully, I’ll have better luck in the photography class I start next week!

#1 – Are You a Creative Person?
12 Tendencies of Creative People Have you ever considered yourself a creative person? Check out the 12 Most Striking Tendencies of Creative People and see how many of these traits you share with other creatives. For better descriptions of these tendencies, read the entire article, but in a nutshell they are:

1. Are bored easily
2. Are willing to take risks
3. Don’t like rules
4. Ask “what if . . .”
5. Make lots of mistakes
6. Collaborate
7. Are generous
8. Are independent
9. Experiment
10. Motivate themselves
11. Work hard
12. Aren’t alone

#2 – Valentine’s Day Printables and Love Quotes
The best Valentine’s Day cards or gifts do not have to come from a store. Homemade cards, treats, or gifts carry more love because of the sweat equity involved. Making homemade Valentine’s Day cards and treats are a cinch, especially if you use free printables. Whether it’s finding the right words for your Valentine’s Day card or making/assembling treats for school or for the office, you’ll find some creative assistance below:
Valentine's Chalkboard Printables Valentine’s Chalkboard Printables
75 Awesome! Valentine’s Day (Free Printables)
Free Valentine’s Day Bag Toppers
Treat Bag Toppers
Love Quotes for Valentine’s Day Cards
Valentine’s Day Quotes

#3 – An Extraordinary Gift
Extraordinary Graduation Gift
Because of its inspirational message, the book Oh, the Places You’ll Go! by Dr. Seuss makes a nice graduation gift. When one man’s daughter graduated from high school, he gave her the book and, as she opened the book to read it, he told her, “Every year, for the past 13 years, since the day you started kindergarten I’ve gotten every teacher, coach, and principal to write a little something about you inside this book.” Why am I sharing this story with you months before graduation season? This is a wonderful gift idea that obviously requires some advance planning. Even if you did not start this project at the beginning of your child’s academic career, you still have time to get your child’s teachers and coaches to write something in the book for this year!! Click here to read more about this story.

#4 – Smart As A Dog
Watch this video and fall in love with Misa, a tiny Yorkie. This little pup is not just a ball of adorable fluff. Judging by the number of tricks in her repertoire, she’s pretty darn smart, too!

#5 – Learn
“Try to learn something about everything and everything about something.”
Thomas Huxley

“I am always doing that which I cannot do, in order that I may learn how to do it.”
Pablo Picasso

Now Go and Spread Joy!

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Grilled Pork Kebabs with ginger Molasses Barbecue Sauce“How do I love thee? Let me count the ways.” Elizabeth Barret Browning did not pen those words while reflecting on food, but for some reason, her words danced through my head as I ate the Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce. Let me count the reasons why I love this recipe. Made from lean pork tenderloin, these kebabs are lower in fat. In fact, in an article written by Jeff Volek, Ph.D, R.D. for Men’s Health, he states, “Pork really is the other white meat. Ounce for ounce, pork tenderloin has less fat than a chicken breast.” In addition, as the complex flavors of the sauce swirled in my mouth, I thought about its versatility and how fabulous it would taste on other grilled meat, particularly salmon, prawns, or chicken. The final reason why I love this kebab recipe focuses on its ease of preparation and its make-ahead convenience. Serve these kebabs with rice pilaf for Valentine’s Day and experience love at first taste.

Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce
Gourmet, August 2003

INGREDIENTS
For Barbecue Sauce:
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1½ tablespoons molasses (regular or robust, not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

For Pork:
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt

Special Equipment:
About 30 (8-inch) wooden skewers, soaked in water for 30 minutes

DIRECTIONS
1. To make barbecue sauce: Stir together all sauce ingredients in a 1- to 1½-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.

2. Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)

3. Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

4. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

5. Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.*

6. Cooks’ notes: Barbecue sauce can be made 6 hours ahead and chilled, covered. Kebabs can be prepared 6 hours before grilling (without salt or sauce) and chilled, covered with plastic wrap. If you aren’t able to grill outdoors, cook kebabs in a hot oiled well-seasoned ridged grill pan over moderately high heat.

LINNELL’S NOTES
1. For even cooking, try to cut pork in uniformly thick slices.

2. The spiciness of the sauce can be adjusted by reducing or increasing the amount of minced chile.

3. *I make double the amount of sauce and pour about half of it into a separate bowl to serve alongside the meat or to slather it on the grilled meat prior to serving. Discard the remaining half that was brushed onto the raw meat.

4. These kebabs make hearty appetizers and taste just as good when served at room temperature.

5. I sprinkled toasted sesame seeds on the kebabs and cilantro leaves on the serving plate prior to serving.

ENJOY!

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Double JoyA thoughtful gift of a plant with two garden stakes multiplies my joy every morning. As someone who enjoys nature and who has an affection for birds, I clearly appreciate the plant and the whimsical hummingbird. But knowing that my personal mantra is “Spread Joy,” my friend also gave me a garden stake with the word “joy” on it. What she doesn’t know is that every morning, when the bright eastern sun shines on my backyard, my joy doubles!

#1 – Napkin Notes
Napkin Notes A man named Garth writes words of encouragement on napkins before placing them in his daughter Emma’s lunch box. As a dedicated dad, he has been giving her these napkin notes, since she was in the second grade. But now, after being diagnosed with a cancer that gives him only an 8% chance of living beyond 5 years, Garth is accelerating his note-writing. He plans to write an additional 826 napkin notes, so that Emma will continue to receive notes in her lunch box after he is gone until she graduates from high school. Read about Garth and Emma’s inspirational story and check out their Facebook page.

#2 – Mother, Art, and Climate Change
Zaria Forman: Art and Climate Change Rena Bass Forman, an artist and photographer, conceived an idea to retrace the 1869 Arctic trip of American painter William Bradford, but unfortunately she did not live long enough to realize her dream. Her daughter Zaria Forman, a Brooklyn-based artist, fulfilled a promise she made to her late mother by leading an expedition called Chasing the Light up the northwest coast of Greenland. This trip inspired many realistic pastel drawings of icebergs. In an interview posted on My Modern Met, Ms. Forman says, “My hope is that these drawings bring awareness, and invite viewers to share the urgency in a hopeful and meaningful way. Art can facilitate a deeper understanding of any crisis, helping us find meaning and optimism in shifting landscapes.” Ms. Forman also traveled to the Maldives, the lowest-lying country in the world, to continue her focus on climate change. Below are links to see more of her incredible artwork:

Exploring Climate Change Through Art: Giant Pastel Oceanscapes and Icebergs Drawn By Zaria Forman

Zaria Forman Website.

#3 – A Hum a Day Keeps Stress Away
"Flying" Hum Want to begin the day in peaceful calm or end your day completely relaxed? Or do mid-afternoons present the most stressful moments? In any case, all you need to do is hum. Check out Osmosis, a “Frequency-shaped Meditation Drone Generator. The site reads, “Humming enhances breath control and extends exhalation. It also creates deep vibrations inside your chest, helping you to relax, ease stress, and balance your mind and body.” Locate the steady hum behind the soothing tinkling of bells and hum along. Feel better?

#4 – Valentine’s Day Upcycled
Upcycled Gift Boxes Not wanting to rush the year along, but Valentine’s Day is only two weeks away! Instead of buying heart-related stuff at your local craft store, how about upcycling something you already have around your house? Start by making these lace-inspired gift containers, made with plastic containers that previously held powdered drink pouches.

#5 – Joy Follows
“We are shaped by our thoughts; we become what we think. When the mind is pure, joy follows like a shadow that never leaves.”
Guatama Buddha

Now Go and Spread Joy!

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Spicy Chicken in Lettuce Cups The Chinese year 4712 begins on Friday. As a nod to my Chinese heritage, I decided to make “San Choy Bao” or lettuce cups. Lettuce cups, also referred to as lettuce wraps, can be served as a hearty appetizer or as a light main dish. Pine nuts, added to the tasty stir-fry mixture and sprinkled on top, bring an interesting flavor twist and crunch to these lettuce cups. Gung Hay Fat Choy!

Spicy Chicken in Lettuce Cups
Based on a recipe in Chinatown, a cookbook by Ross Dobson

INGREDIENTS
1 lb 2 oz boneless, skinless chicken thighs, trimmed and cut into chunks
2 tablespoons shaoxing rice wine, divided use
4 small dried shiitake mushrooms
1/2 teaspoon superfine sugar
1/3 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon peanut oil
1 garlic clove, roughly chopped
1 teaspoon grated fresh ginger
2 green onions (scallions), white part chopped and green part thinly sliced
2 small red chilies, finely chopped
2 tablespoons pine nuts, divided use
1/4 cup water chestnuts, roughly chopped
8 iceberg lettuce leaves, washed and chilled
Hoisin sauce, to taste
Sweet chili sauce, optional

DIRECTIONS
1. Put the chicken and 1 tablespoon of the rice wine into a food processor and process until the chicken is chopped. Refrigerate for a few hours, or until ready to use.

2. Put the dried mushrooms in a bowl, cover with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms, then remove and discard the stems and finely chop the caps. Reserve 1/4 cup of the soaking liquid.

3. Combine the sugar, stock, oyster sauce, remaining rice wine and the reserved mushroom soaking liquid in a bowl, stirring to dissolve the sugar.

4. Heat a wok over high heat and add the oil, swirling the oil around to coat the wok. When the oil reaches smoking point, add the garlic, ginger, spring onion whites and chillies and cook for a few seconds.

5. Add the chicken and half the pine nuts and stir-fry for 3-4 minutes, or until the chicken is almost cooked, stirring constantly to break up the chicken.

6. Add the mushrooms and water chestnuts and stir-fry for 1 minute.

7. Add the sauce mixture, pouring it down the side of the wok, and bring to the boil for 2-3 minutes, or until the sauce has almost evaporated.

8. Serve in a bowl, sprinkled with the slivered green onions, the remaining pine nuts, and the lettuce on the side. Assemble these at the table, two per person.

Serves 4 as a starter

LINNELL’S NOTES
1. Chicken thighs are preferred over chicken breasts, because chicken breasts tend to be too dry.

2. I ran out of shaoxing rice wine, so I substituted dry sherry.

3. I followed the instructions and grated the ginger, but next time I will just finely mince it.

4. Toast the pine nuts in a skillet on medium-heat until they are a pale golden in color. This brings out the flavor of the nuts. Keep an eye on them while toasting, because they burn easily. I toasted more than called for, because I served it as a topping option, rather than as a garnish. If you don’t like pine nuts, you can substitute unsalted, roasted chopped cashews.

5. As mentioned above, I used the pine nuts as a topping. I also sliced extra green onions to use as a topping, too. Fresh cilantro leaves would also make another flavorful topping.

6. In my opinion, the meat mixture needed more flavor. That was easily solved by adding some hoisin sauce. It can either be added to the meat mixture before serving or you can serve hosin sauce on the side as a condiment. Sweet chili sauce can also be served as a condiment on the side.

ENJOY!

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Dogs:  Parts of a Black Lab The sum of all parts makes for an engaging whole. Buster, my grand-pup, tries to ignore me as I walk around him with my camera. I’m touching him but, worse than that, I’m in his face and I’m interrupting his nap. Like most other dogs, he prefers not to establish “eye contact” with my camera lens. And occasionally, he cocks his head at the weird sounds I make to get his attention. Holding his paw in one hand and trying to focus my camera with my other hand, I say to him, “This is what happens when your mommy and daddy leave you with me. You get to be Grandma’s model!”

#1 – Face Your Fears
Buster If something holds you back from attaining what you want, you need to read Stop Being Afraid by Jeff Goins. At the end of the article, a reader left this noteworthy comment: “Whenever I see the word fear, I think of an acronym for it: False Evidence Appearing Real.” I thought about this acronym and about the number of times I’ve allowed F.E.A.R. to brainwash me. I bet I’m not the only person on this planet whose been swayed by false evidence conjured up in his head. To be our whole and authentic selves, we need to let go of whatever fears stand in our way.

#2 – Frame It
Blank Frames Wallpaper Imagine a whole wall of blank picture frames to fill. I’m sure the first thing that comes to mind for most of us is, “Say what? Draw ON the wall?” Sure, the frames could be filled with original artwork, but consider all of the other possibilities. These frames can surround anything you want: photos, magazine covers, headlines, recipes, quotes, or any combination of things that represent you and your life. I’m going to put up this wallpaper by Graham & Brown somewhere in my home!

#3 – The Whole Pie
Joyce Maynard Pie-Making Lesson Joyce Maynard, the author of Labor Day, a book about an escaped convict who hides in the home of a single woman and her teenage son, explains in a recent interview the significance of the pie-making scene in her book. After the interview, she shares her pie-making skills in a video (see link below). Although the video presents step-by-step instructions on how to make a pie, it’s not your average Martha Stewart-type production or pie. Ms. Maynard’s relaxed approach and her wabi-sabi philosophy of pie-making take the fear out of making flaky crusts and tasty pies.

Joyce Maynard Teaches the Labor Day Stars How to Bake a Pie.

#4 – A Whole Lot of Driftwood
Driftwood Horse Sculptures by James Doran As you stroll down a beach, you spy something on the sand. It’s an interesting piece of driftwood. You pick it up and decide to take it home as a souvenir. That’s what most of us do with when we find a piece of driftwood. British sculptor James Doran-Webb takes collecting driftwood to a whole new level. Using driftwood found along the coastal shores and riverbeds of the Philippine archipelago, he creates realistic life-sized sculptures of animals. Click on the links below to view more of his incredible work.

Amusing Planet
James Doran Webb

#5 – Part of the Whole
Each person comes into this world with a specific destiny–he has something to fulfill, some message has to be delivered, some work has to be completed. You are not here accidentally–you are here meaningfully. There is a purpose behind you. The whole intends to do something through you.
Osho

Now Go and Spread Joy!

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Chips, Dips and Strips: Healthy Appetizers So what if your favorite football team failed in its attempt to reach the Super Bowl? Plenty of other reasons exist in life for you to throw a get-together with friends! Start the festivities out with mix and match homemade dips, chips, and strips. The exotic flavors of the Cajun Tortilla Chips and the Indian Egg-Roll Strips play nicely with the flavors of the Thai Shrimp Dip and the Hot Bean-and-Cheese Dip—so nicely, in fact, that you won’t even miss the fat in these tasty low-fat appetizers!

Recipes by Jim Fobel for Cooking Light Magazine

Thai Shrimp Dip
INGREDIENTS
1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional garnish)
Cilantro sprig (optional garnish)

DIRECTIONS
1. Place the first 3 ingredients in a food processor, and process until minced.
2. Add lime juice, fish sauce, and tofu; pulse until blended.
3. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes.
4. Add to shrimp mixture, and pulse until combined.
5. Add onions and chopped cilantro, and pulse 3 to 4 times.
6. Spoon into a bowl; cover and chill 1 hour.
7. Garnish dip with additional shrimp and cilantro sprig, if desired.

Yields: 3 cups

LINNELL’S NOTES
1. In this recipe, fish sauce is a more flavorful ingredient choice over low-sodium soy sauce. Fish sauce adds more depth of flavor. I would substitute soy sauce only if you absolutely can’t find/buy fish sauce in your region.

Hot Bean-And-Cheese Dip
INGREDIENTS
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can green chiles, drained
Cooking Spray
3/4 cup (3 ounces) shredded sharp cheddar cheese

DIRECTIONS
1. Preheat oven to 350° F.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles).
3. Spoon tomato mixture into a 1½-quart casserole dish coated with cooking spray.
4. Top with cheese.
5. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yield: 4½ cups

LINNELL’S NOTES
1. The next time I make this I will add a little more hot pepper sauce for additional kick.
2. The combination of the melted cheese and the vegetable spray created a slight ring of oil around the edge of the dip after it was baked. I blotted this excess oil off with a paper towel before serving. Next time I will spray the cooking oil more sparingly or just lightly wipe a little oil with a paper towel on the inside of the dish.

Cajun Tortilla Chips
INGREDIENTS
Cajun Seasoning:
1½ teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground red pepper

Chips:
10 (7-inch) flour tortillas, cut into 8 wedges
Cooking spray

DIRECTIONS
1. Preheat oven to 375° .
2. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl.
3. To prepare chips arrange the tortilla wedges on 2 baking sheets coated with cooking spray.
4. Coat wedges with cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges.
5. Bake chips at 375° for 6 minutes or until crisp.
6. Note: Store remaining Cajun seasoning in an airtight container.

Yield: 80 chips

LINNELL’S NOTES
1. I find it easiest to use a pizza cutter to cut the tortillas into wedges.
2. Since the recipe makes a fair amount of seasoning, I sprinkled it on the tortilla wedges a little more generously than the recipe specified.
3. Instead of spraying cooking oil on the baking sheets, I covered them with parchment paper.
4. My chips took more than double the amount of time to become crisp.

Indian Egg-Roll Strips
INGREDIENTS
Curry seasoning:
1 tablespoon curry powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Strips:
10 egg-roll wrappers, each cut lengthwise into 8 strips
Cooking spray

DIRECTIONS
1. Preheat over 375°.
2. To prepare curry seasoning, combine first 6 ingredients in a small bowl.
3. To prepare strips, arrange the egg-roll strips on 2 baking sheets coated with cooking spray.
4. Coat strips with cooking spray, and sprinkle 2 teaspoons curry seasoning over strips.
5. Bake strips at 375° for 8 minutes or until crisp.
6. Note: Store remaining curry seasoning in an airtight container.

Yield: 80 strips

LINNELL’S NOTES
1. Again, I lined the baking sheets with parchment paper instead of spraying them with cooking spray.
2. Unlike the Cajun Tortilla Chips, these egg-roll strips brown faster, so monitor them while they bake.
3. I felt my first batch of these were underseasoned, so the next batch I applied the curry seasoning more liberally.

ENJOY!

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