With only a few weeks left before my son’s wedding, I am the picture of calm. Why then, does everyone ask me, “How are you doing? Are you stressed, yet?” Each time I smile and calmly reply, “No, no, of course not. I’m fine!” Their questions create momentary panic, though, and I begin to doubt myself. Should I be stressed? Why aren’t I stressed? Have I forgotten to do something? There must be something I’ve overlooked, because I’m not stressed. Then my “To Do” list pops into my head and I mentally review all the things that still must be done prior to the wedding. No worries, I have things under control – at least the things that I can control!
#1 – Room in a Box
For the last couple of years, my motto has been, “Less is More.” This new outlook of mine will shock those that know me as a collector and part-time hoarder, but it developed as I moved child after child out of their apartments and into new ones. When I saw this clever Room in a Box , my first thought was, “Wow, that would be so easy to move!
#2 – Sew and Sew
I could write a book about my recent woes with seamstresses. I ordered and purchased a dress from a bridal store for my son’s upcoming wedding. After two rounds of alterations, the dress was so tight, I could not move in it. When I complained about the fit to the dress designer/owner of the shop, she said, “You didn’t tell me you wanted to move. I thought you just wanted to look good in the pictures!” Seriously! In desperation I bought another dress to wear to the wedding and had the alterations done at the major department store where it was purchased. When I received the altered dress, I was disappointed to discover that one of the darts was noticeably puckered all along the seam. When my other son, the best man, took his dress shirt and wedding suit jacket to yet another place for alterations, one jacket sleeve turned out shorter than the other. The tailor had neglected to measure both of my son’s arms. I’ve learned my lesson and thank goodness I found a skilled seamstress who corrected the others’ poor workmanship issues. If you’re looking for a tailor/seamstress, make sure to read this article 10 Tips for Finding Your Perfect Tailor first!
#3 – Deal or No Deal?
A game of chance and a fun diversion from working at the computer, this game is very much like its television version. Deal or No Deal tests your luck and intuition. Select a briefcase and set it aside. Open up one briefcase at a time, hoping that you don’t come across the one that contains $100,000,000 because you want that amount to be in your briefcase. During the process the bank will tease and entice you with different dollar amounts to buy you out. On my first go-round my instinct led me to set aside briefcase #4 and I won a million dollars! If only it could be that easy!
#4 – Career Advice
What if you could receive career advice from someone at the very top of your chosen field? Let’s say a Nobel laureate. In the article, Careers Advice from Nobel Prizewinners, a few Nobel laureates were asked what advice they would give to someone planning a career in physics. Although their exact replies centered on scientific studies, the heart of their advice applies to any person pursuing any career:
1. You need passion.
2. Mentors matter.
3. You have to go out on a limb.
4. A dose of humility helps.
5. You can’t do it all.
6. Pursue your passion.
#5 – Do What You Came Here to Do
It is very important that you only do what you love to do. You may be poor, you may go hungry, you may lose your car, you may have to move into a shabby place to live, but you will totally live. And at the end of your days you will bless your life because you have done what you came here to do. — Elisabeth Kübler-Ross
Lightly freckled bananas sit on my kitchen counter and beg to be eaten while still in their prime. A thought crosses my mind, “What about using them in a dessert for the potluck dinner tonight?” Being short on time, I search for a quick and easy banana recipe. Voilà! Paula Deen to the rescue again! This recipe tantalizes me, because it contains all sorts of sinful ingredients like cream cheese, whipped cream and sweetened condensed milk. But what really lures me in is the use of a big-time favorite cookie of mine – buttery Pepperidge Farm Chessmen cookies. I can’t wait to sample this dessert! Hold on a minute . . . how am I going to taste this luscious banana dessert AND serve it at a potluck? I don’t think anyone will notice a missing corner piece, do you?
Not Yo’ Mama’s Banana Pudding Recipe courtesy of Paula Deen
Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions:
1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies . . .
. . . and then layer bananas on top of them.
2. Notice that some of the cookies are broken. Eat them.
3. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
4. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
4. Refrigerate until ready to serve.
Serves 12.
Linnell’s Notes:
1. Because I like my banana desserts to be full of fresh banana flavor, I cut up eight bananas.
2. To prevent the bananas from turning yellow, I sliced the bananas and, in batches, put them in a strainer over a bowl and poured lemon juice over them. I poured the lemon juice from the bowl back into the measuring cup to use again.
3. For better flavor, I whipped up some fresh whipping cream and used it in place of the frozen whipped topping.
4. This recipe does come together easily and makes a wonderful dessert for potlucks, family dinners, and parties.
Zooming in on three bees crawling on a purple thistle flower, I snap a photo and say to my husband, “Do you see what they’re doing?” As we stand in the warm Southern California sunshine, he replies, “Spreading pollen?” I look at him and say, “Yes, but they’re also ‘thistling’ while they work. Get it?”
#1 – Signs of Happiness
If you are happy, you will recognize these signs of happiness. If you are not happy, well, maybe it’s a sign that something needs to change in your life.
#2 – What About You, Now?
Mick Ebeling, the founder of the Not Impossible Foundation, poses these questions to people he meets, “If not now, then when? If not me, then who?” In this TED video he talks about how he and a team developed an invention that unlocked a paralyzed artist’s lost world.
#3 – Mind Games
Like your body, your brain needs exercise to stay in tip-top shape. After you do your morning stretches and exercises, sit down and play a few brain games. Play Mind Tree every day to keep your brain agile and alert. It will challenge your skills in logic, awareness, arithmetic and memory.
#5 – The Best Day of Your Life
“The best day of your life is the one on which you decide your life is your own. No apologies or excuses. No one to lean on, rely on, or blame. The gift is yours – it is an amazing journey – and you alone are responsible for the quality of it. This is the day your life really begins.” Bob Moawad
My Auntie Ella or Auntie La-la, as some of her nieces called her when they were young, makes a corn relish that is a family favorite and a perfect summer side dish. Its sweet and tangy flavor compliments grilled meat, seafood, burgers, hotdogs, sandwiches – just about anything! My mom actually prefers the relish all by itself and by the spoonfuls! Want to dress up a plain green salad? Just mound some of this relish on fresh greens and your salad is instantly more attractive and flavorful!
Corn Relish Recipe from my Auntie Ella
Ingredients:
1 15-ounce can Le Sueur peas, drained
2 11-ounce cans white shoepeg corn, drained
1 8-ounce can of cut green beans, drained
1 4-ounce jar of diced pimientos, drained
1 cup chopped onion
1 cup chopped celery
1 green pepper, finely chopped
1 cup sugar
1/2 cup oil
3/4 cup vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. In a large bowl add the drained peas, shoepeg corn, green beans, and pimientos.
2. Add the chopped onion, celery, and green pepper to the bowl.
3. In a small bowl mix together the sugar, oil, vinegar, salt, and pepper. Pour into the bowl of vegetables and stir gently.
4. Put seasoned vegetable mixture into a glass jar or other acid-resistant container and refrigerate overnight.
Linnell’s Notes:
1. Look for cans of Green Giant shoepeg corn.
2. For more color, instead of using canned green beans, I blanch fresh green beans in boiling water, dump them in an ice water bath, drain them well, and cut them up.
3. Auntie Ella likes to add diced fresh tomatoes instead of using diced pimientos.
4. This relish tastes so much better when the flavors have had a chance to meld, so make sure to refrigerate it for a while before serving.
5. For a little bit of kick, I add one-half finely diced fresh jalapeño pepper. My family wouldn’t mind if I added the whole pepper, though!
“Seriously, can’t you hold onto your own chew?” I say as I look into the child-like brown eyes of Buster, my 90-pound grand-puppy. For several minutes now, I’ve sat next to him holding on to one end of his chew stick and watching him gnaw and tug on the other end. “Grandma’s got to get back to work now,” I say. He lets out a low bark, because I momentarily put his chew back down on the ground. “Such a spoiled boy,” I say to him as I gently pat his head. “Some of my friends get to babysit their grandchildren, but I get to watch you,” I say to him sarcastically. Buster cocks his head as if he is trying to understand what I’m saying. He then takes his chew and holds it between his giant paws and a few gnaws later, he looks up at me, as if to say, “See, Grandma, I can do it all by myself!”
#2 – Free Travel Ebooks
Traveling is so much easier these days, thanks to ebooks. No more lugging around heavy guide books from city to city! Here are some sites that offer free travel guides. Just download a book to your electronic device (laptop, iPad, etc.) and GO!
In this series of photographs, the Palace of Versailles provides an interesting backdrop to “manga-inspired sculptures” by Japanese pop artist Takashi Murakami. It’s an unusual juxtaposition of old and new that allows spectators to see the contrast in styles and to appreciate each style for what it offers.
#4 – Folding a Suit
This tip will come in handy next week when I mail my oldest son the suit he’s going to wear at his brother’s wedding. Watch the video to see how Jacky Tam of British Tailors in Hong Kong folds a suit and a dress shirt, so that they arrive in wearable condition. This a good tip for traveling, as well!
#5 – Happiness
A man once told the Buddha, “I want happiness.” The Buddha replied, “First remove the ‘I’ – that’s ego. Then remove the ‘want’ – that’s desire. And now all you are left with is, Happiness.” Unknown
The famous Iron Chef Masaharu Morimoto recently lost 40 pounds in three months. How did Morimoto manage to lose so much weight? In a Food Network Magazine interview he said that he cut calories, took walks, sweat as much as he could, limited his alcohol intake, and had his wife do the cooking at home. High-protein tofu was a big part of his new diet. His wife Keiko’s easy recipe for Mashed Tofu and Spinach Salad combines great-for-you tofu with good-for-you spinach. It’s a winning recipe that would make Popeye proud!
Mashed Tofu and Spinach Salad (Shira-Ae) Recipe by Masaharu Morimoto
Ingredients:
One 14-ounce package firm tofu
Kosher salt
8 cups spinach leaves
1 tablespoon sesame seeds
1½ teaspoons sugar
1 teaspoon mirin (sweet rice wine)
1 teaspoon salt
Directions:
1. Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
2. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
3. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
Serves 2.
Linnell’s Notes:
1. Please note that this recipe only serves 2 people. 8 cups of spinach leaves cooks down to nothing, especially since you squeeze it out after cooking it. I cooked 9 cups of spinach leaves, but after looking at the tofu-spinach ratio, I probably should have cooked 10 cups.
2. One cup of cooked unsalted spinach already has 126 mg of salt in it, so I did not add the full teaspoon of salt at the end. I only added a pinch of salt.
3. I make life easier by purchasing containers of pre-roasted sesame seeds at Asian markets. I keep these seeds in my freezer until they are needed.
4. Adding a little bit of crushed red pepper flakes would give this recipe a little kick.
A mass of red Lady Bird poppies moves with the breeze and resembles lady bugs in flight. Bees buzz from flower to flower. In the background, water trickles over rectangular-shaped stones. The wonder that is the Central Garden of the Getty Museum surrounds me. Robert Irwin, artist and planner of this garden, wrote these words to describe this living work of art:
EVER
PRESENT
NEVER
TWICE THE
SAME,
EVER
CHANGING
NEVER
LESS THAN
WHOLE.
Robert Irwin 1997
But as I stand in this garden, his thoughtful words make me think about how they relate to moments, minutes, and my life.
#1 – Carrying a Torch
The Olympic flame arrived in the United Kingdom on May 18th. Since then it has traveled “through villages and cities, across lakes and mountain ranges, on foot, by train, on horseback, and through the air, from Cornwall to the Shetland Islands.” Follow it’s journey in this series of photographs from The Atlantic. 8,000 torchbearers will have had the privilege of carrying the Olympic flame by the time it reaches London for the start of the 2012 Summer Olympics – only 35 days away.
#2 – Breaking Point
A podiatrist once told me to buy “P-shaped or clown shoes.” Ha! Ha! Except he was serious. Did he realize how hard it is to find stylish clown shoes? For days, I have been walking around the house in a new pair of high heels that I bought for my son’s wedding. The idea of breaking them in before the big day is a good one, however, my splayed toes ultimately are not meant to be forced into pointy shoes! After some research I found a great post The Secrets My High Heels Are Hiding on the style blog Alterations Needed. The article suggests several shoe aids that ease foot pain as a result of wearing high heels and ill-fitting shoes. The author’s suggestions are good ones, particularly the slingback foot liners, as are some of the suggestions from her readers. For instance, taping toes 3 and 4 together makes wearing pointy-toed shoes more bearable. Even though my toes look funny while taped together, I think the technique helps!
#3 – Intolerable Beauty
Oil filters, Seattle 2003, by photographer Chris Jordan
#4 – Re-purpose It!
Chris Jordan’s photos speak to us about our wasteful ways, so let’s find more ways to re-purpose things. I’ve saved Altoid tins and other metal candy containers for years and was excited to stumble upon these clever 15 Cool Crafts Made With Altoid Tins!
#5 – Peace
Peace. It does not mean to be in a place where there is no noise, trouble or hard work. It means to be in the midst of those things and still be calm in your heart. Unknown
Quinoa is a super food all year round, but it shines especially in summer salads. Take an average spinach and mushroom salad and make it more nutritious and more substantial by adding quinoa to it. And by adding omega-3-rich walnuts, this salad goes from healthy to heart healthy!
Quinoa, Spinach and Mushroom Salad Recipe by Martha Rose Schulman, author of “The Very Best Recipes for Health”
Salad Ingredients:
3/4 cup quinoa
1¼ cups water
Salt to taste
1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
6 white or cremini mushrooms, sliced
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
1 ounce feta cheese, crumbled (1/4 cup, optional)
Dressing Ingredients:
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk
Freshly ground pepper
Directions:
1. Place quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dishtowel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
2. Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl.
3. Whisk together the dressing ingredients and toss with the salad just before serving.
Yields: 6 servings
Advance Preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.
Linnell’s Notes:
1. I could not find sherry vinegar in the grocery store, so I used champagne vinegar that I already had at home.
2. I used 1 tablespoon of extra virgin olive oil and 1 tablespoon of Meyer lemon olive oil in the salad dressing.
3. For added flavor, I simmered the quinoa in chicken broth instead of water. Because the broth contains salt, I added no additional salt to the cooking water.
4. Strict vegetarians can choose to omit the feta cheese.
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!
The introduction had me after the first four words, “Not your average meatball.” But then it went on to say, “This modern version is an instant hit for any gathering. Great for finger food or served on a sandwich.” A vision of a juicy, meatball sandwich tantalized me and forced me to run around my kitchen to check if I had the ingredients for this recipe. The ingredients are an interesting combination: pickled jalapeño peppers add kick and lime juice adds tang, but these meatballs also contain good-for-you quinoa, which adds moisture to the meatballs, and not-so-good-for-you bacon, which adds great flavor. Like life, these meatballs are all about balance!
Santa Fe Meatballs
From the cookbook Quinoa: The Everyday Superfood 365
Ingredients:
1/2 cup water
1/4 cup quinoa
1 lb lean ground beef or turkey
6 slices bacon, finely chopped and cooked
1/2 cup finely chopped onion
1/4 cup finely chopped fresh cilantro, Italian parsley or curly parsley
2 large eggs
1 tbsp minced fresh garlic
2 tsp minced pickled jalapeños
1 tsp cumin
1/2 tsp salt
1 lime
Directions:
1. Bring water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
2. Preheat the oven to 400 degrees F.
3. Combine the ground meat, 1/2 cup cooked quinoa, bacon, onion, cilantro, eggs, garlic, jalapeños, cumin and salt in a medium bowl. Blend well and form the mixture into 1-inch meatballs.
4. Place meatballs on a large nonstick baking sheet or one lined with parchment paper. Bake for about 7-8 minutes, then turn the meatballs and cook for another 7-8 minutes, until they are no longer pink inside.
5. Juice the lime and drizzle over the meatballs. Serve immediately.
Makes about 50.
Linnell’s Notes:
1. I used ground turkey with good results. The turkey meat remained moist.
2. I know it runs contrary to the reason for putting bacon in a recipe, but I did trim a lot of the fat away while cutting up the bacon. It just didn’t make sense to use ground turkey and then add fat back into the recipe.
3. Because I have friends who are not fond of cilantro, I used a mixture of fresh cilantro and fresh parsley. That way, a little bit of cilantro flavor comes through, but it’s not a dominant flavor in the meatballs.
4. I used three limes. Two for their juice and one for garnish.
5. You will have leftover quinoa. Refrigerate it for future use or make a small quinoa salad to eat with the meatballs.
6. I used a 1-inch, spring-loaded, ice cream scoop to create even-sized meatballs. If you don’t have a scoop like this, pinching off equal-sized portions of meat and rolling them between your palms works well, too.
7. I poured the lime juice into a large bowl and gently tossed the hot meatballs in the juice before plating them.
8. The recipe states, “To keep this gluten-free, make sure you use gluten-free bacon.”
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