These ladies, Suzanne Pollak and Lee Maniqault, well known in Charleston, SC as the 'Deans' will make you enjoy the domestic pursuits with their witty, and fun instruction.
Showing posts with label Food and Drink. Show all posts
Showing posts with label Food and Drink. Show all posts
Please don't add the sugar!
I read the labels when I'm at the market and I just can't believe how many food products have added sugar unnecessarily.
So, I've embarked on a no added sugar adventure. If the food has added sugar, I just won't purchase it. If the food naturally has sugar such as fruit does, then that is fine and I can have it.
I've already eliminated soda pop and sugary drinks as well as most junk foods and I purchase organic exclusively when found. My teen son is also traveling this road for the promise of a clean complexion and good natural health so I'll have a partner to help me toe the line.
We know this will be hard so we've planned for one cheat day per month, the 15th.
So, I've embarked on a no added sugar adventure. If the food has added sugar, I just won't purchase it. If the food naturally has sugar such as fruit does, then that is fine and I can have it.
I've already eliminated soda pop and sugary drinks as well as most junk foods and I purchase organic exclusively when found. My teen son is also traveling this road for the promise of a clean complexion and good natural health so I'll have a partner to help me toe the line.
We know this will be hard so we've planned for one cheat day per month, the 15th.
Wish us luck!
This is the only sugar in my home at present. Read about organic coconut sugar.
Coconut Sugar may be slightly healthier than common sugar cane but it is still sugar and my plan is to not add sugar to anything. Looks like this can only be used for our cheat day.
Another cocktail to try ... a Horse's Neck
Next drink to try is a Horse's Neck because why wouldn't you want to try a drink called a horse's neck.
In a shaker, add 2 oz or so of a nice whiskey. I like Pendleton, it has a nice smoothness that I enjoy. Add some ginger ale, and a dash of Angostura bitters. Give it a good shake, pour into an ice filled Collins glass and add a long strip of lemon peal. Drink off the top ... don't use a straw.
So what the heck are Angostura bitters anyway? Well according to Angostura, these bitters have a long history dating back to 1824 and the recipe has been kept a secret since then. Well, maybe the people that work for the company know, but most likely they are sworn to keep the secret. Somehow, I keep conjuring pirates when I think of Angostura bitter and the employees of the company where the bitters are processed "keeping the code." Maybe because it's distilled in Trinidad. Made from a secret mix of roots, berries, herbs and plants, it melds flavors and enhances not only cocktails but foods as well.
"There's the Code to consider."
"The Code? You're pirates. Hang the Code, and hang the rules! They're more like guidelines anyway." ―Joshamee Gibbs and Elizabeth Swann
Check out more in Food and Drink
In a shaker, add 2 oz or so of a nice whiskey. I like Pendleton, it has a nice smoothness that I enjoy. Add some ginger ale, and a dash of Angostura bitters. Give it a good shake, pour into an ice filled Collins glass and add a long strip of lemon peal. Drink off the top ... don't use a straw.
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| Photo from Google Images |
So what the heck are Angostura bitters anyway? Well according to Angostura, these bitters have a long history dating back to 1824 and the recipe has been kept a secret since then. Well, maybe the people that work for the company know, but most likely they are sworn to keep the secret. Somehow, I keep conjuring pirates when I think of Angostura bitter and the employees of the company where the bitters are processed "keeping the code." Maybe because it's distilled in Trinidad. Made from a secret mix of roots, berries, herbs and plants, it melds flavors and enhances not only cocktails but foods as well.
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| Photo from examiner.com |
Checking the Code
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| Photo from |
"The Code? You're pirates. Hang the Code, and hang the rules! They're more like guidelines anyway."
Check out more in Food and Drink
Chicken Tomatillo Soup
Oh, I just love this soup. Perfect in any weather for dinner or lunch. I think you might like it too!
Tomatillos are usually a warm weather, summer/early autumn fruits but you can get them off season. You can also grow Tomatillos in beds or in containers. There are so many recipes for Tomatillo.
Tomatillo's are ripe when they are firm, green, shiny and still in their husks and how wonderful that they are filled with all the good things that are good for us ... Vitamins C and K, niacin, potassium and fiber.
(I always suggest using organic ingredients if you can, especially for the chicken)
2 pounds of diced tomatillos,
2 chicken quarters,
1 1/2 cups of dried Peruvian (Peruano) beans,
2 pounds of diced tomatillos,
2 chicken quarters,
1 1/2 cups of dried Peruvian (Peruano) beans,
1 sliced jalapeño,
1 diced onion,
2 cloves of peeled garlic,
and a teaspoon of salt.
Cover with water, about 4 cups,
Set it to cook on low for the day about 8 hours.
This pot will morph into delicious, sweet and tangy broth with the tenderest of beans and soft tastes of chicken. You'll just have to fill a bowl, dip some pieces of tortilla or cut a good chunk of rustic bread and a pour a glass of wine ... and enjoy!
1 diced onion,
2 cloves of peeled garlic,
and a teaspoon of salt.
Cover with water, about 4 cups,
Set it to cook on low for the day about 8 hours.
This pot will morph into delicious, sweet and tangy broth with the tenderest of beans and soft tastes of chicken. You'll just have to fill a bowl, dip some pieces of tortilla or cut a good chunk of rustic bread and a pour a glass of wine ... and enjoy!
Coconut Oil ... so many benefits!
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| My pic and my cinnamon swirl cake! |
My new 'go to' … Coconut Oil!
Maybe you’ve already tried it and love it. Most people try it and like it for all
different reasons. I love it because you
can use it in place of olive oil when cooking, it has a wonderful light flavor,
and you can use it topically for moisturizing hair, and skin. I bought the organic
virgin coconut oil by Spectrum at the organic market. It is solidified but melts quickly in your
cooking or your hands. You can purchase
it in liquid form but I learned, from the woman who runs the organic market, that
the liquefied form is processed so is no longer organic.
Some of the ways I’ve use coconut oil so far other than in
my cooking:
HAIR: After giving my hair a light wash, I work the coconut oil
from mid-roots down to the tips, the, comb through and leave it in for 20
minutes or overnight (I put a towel on my pillow but it does absorb quickly). Afterward, thoroughly wash it out and if you
want, condition as normal. Your hair
will be silky smooth, and as you continue the treatments, your hair will be
beautifully moisturized.
CUTICLES: I keep a jar in the bath and a smaller cup by the
sink and after washing my hands, I’ve been rubbing it into my cuticles. I work a lot with my hands and my cuticles
take a beating but this method has been helping to soften my cuticles and make them
look and feel healthier.
PEDI: Use it in place of your regular moisturizer when
caring for your feet. After a shower if
you are not heading out, use the oil to massage into your feet, and then cover
with socks. The oil will massage
relatively fast and your feet will feet wonderful.
FACE: there are several I’ve tried and liked ---
·
Use it to remove make-up, wipe away with a warm
cloth.
·
Mix with olive oil for an all-natural face wash.
·
After cleansing in the evening, use a small amount
to moisturize your skin. I alternate this with a different oil that I have
from the cosmetic line I promote which
is an organic facial Serum very rich in Vitamins C,
E, and A.
· I have heard
that you could make an antibacterial mask of it with honey but I have not tried
that yet.
BODY: Mix coconut oil with sugar for a fantastic body scrub.
Have you used coconut oil and do you have any special ways
to use it that you’d like to share?
#GoTo #CoconutOil #Beauty
~~~ Sharing is always appreciated and your comments make my day.
Snacking
Since my son was just a toddler, he referred to this snack as a 'special' and now that he is a teenager, I can't think of anything else to call it. Sometimes, I'll refer to it as a large 'special' which would then include at least two cheeses, some roasted peppers, olives and maybe, another meat. Today I prepared a regular 'special', it's what both he and I love to snack on when he arrives from school.
Have a look at my recipes!
~~~ Sharing is always appreciated and your comments make my day.
Have a look at my recipes!
~~~ Sharing is always appreciated and your comments make my day.
The Valentine’s Day Romantic Movie Survey | Women's Voices For Change | #WorthyCause
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| From |
"Vote for your favorite romantic movie and help Women’s Voices raise up to $25,000 for BabyHeart, the International Children’s Heart Foundation, which treats children in developing countries born with heart disease.
Vote for your favorite romantic movie between now and February 14. Chosen titles will be listed as soon as possible after your votes come in. On Valentine’s Day they will name the favorite, and post every one of your comments.There’s substance to this story. An anonymous Women’s Voices donor has offered to contribute $5 for every entry, up to a limit of $25,000. The proceeds will go to BabyHeart, the International Children’s Heart Foundation, which treats children in developing nations who are born with heart disease. The foundation provides direct care to as many children as possible in the short term; sends medications, surgical supplies, and diagnostic equipment to medical facilities in developing countries; and trains surgeons and medical staff so they ultimately can provide care for their own people."Click here The Valentine’s Day Romantic Movie Survey | Women's Voices For Change
What a wonderful and simple way to support a worthy cause. If you are a blogger, please consider a post about this cause and if you aren't, please vote and share this post to any or all of your social media accounts.
Much appreciated,
Maria'
~~~Sharing is always appreciated and your comments make my day.
Breakfast of Champions ... Chia Seeds and T'eff
This is my new favorite breakfast that is not only good looking; it's delicious and very healthy!
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I've combined Farina with Teff, Chia and a splash of Maple Syrup. It's that simple!
Teff is the world’s tiniest grain and it hails from Ethiopia. It's name is Amharic for 'lost' which is a completely sensible name given the tiniest of things tend to get lost. Teff grains can't be refined or processed, they are so small and it's a cereal grass that packs a nutritional punch. I purchased my Teff from the Bob’s Red Mill which I found at the organic market.
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| From |
“Teff leads the grains in calcium content, which helps strengthen bones and may reduce PMS symptoms. One grain of Teff is up to 40% resistant starch, which can help you lose weight if you replace the other carbs you’re filling up on, what I call “carbage” (processed foods like white bread, potato starch, sweets and the like). Teff can be white or dark in color and can be found at your local health food store or online for about $8 per pound. One serving size is about 1/4 cup and 160 calories. Sweeter and milder than wheat, Teff has a molasses-like flavor. Teff can be cooked hot for a nice breakfast cereal – 1 cup of Teff with 2 cups of water or juice, cover and simmer for 20 minutes or until it’s thick and the liquid is absorbed. Add fresh fruit on top. Teff is also available in tortillas for a great wrap or to make quesadillas (a lot better than refined flour tortillas and gluten-free too!).” From Dr. Oz
This is how Teff looks as it's growing ... pretty!
This is how Teff looks as it's growing ... pretty!
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| From |
“Chia absorbs up to 12 times its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.” From Dr. Oz
Look at how beautiful it looks whiles it grows!
Prepare the Farina according to instruction, as it starts to thicken, add a tablespoon of Teff and a tablespoon of soaked Chia. Once thickened, add maple Syrup and your choice of fruit or nuts.
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| From |
Absolutely delicious!
~~~ Sharing is always appreciated and your comments make my day.
Lemony Peppermint Sticks
It's been a while since I've had one of these cool treats.
Try it with Bob's Sweet Stripes Peppermint sticks.
Mmmmm ... Yum!
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Baked Parmesan Tomatoes ... Delicious!
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| From Eating Well Magazine |
This is absolutely delicious and less than 100 calories per serving. A perfect side to a burger, or just as a great toaster oven treat.
INGREDIENTS
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used Loccatelli Brand, my favorite!)
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste ( I used Red pepper flakes to give it a hint of heat)
4 teaspoons extra-virgin olive oil
PREPARATION
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
~Maria
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When life give you lemons .... what are you going to do?
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| Photo source Unknown |
Then, someones mama got to working in the kitchen and discovered lemonade.
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| Photo source Internet Images |
...and over the years, we've found, there isn't a better way to cool down by the pool or in the yard than with an ice cold glass of homemade Lemonade and no, I'm not going to tell you to spike it.
This is the recipe, I've been using for some time now. I like it a bit tart but if you like it sweet, you can adjust the sugar.
My Homemade Lemonade
Ingredients
1 1/4 cups sugar
1/2 cup boiling water
5 cups cold water
1 1/4 cups sugar
1/2 cup boiling water
5 cups cold water
1 1/2 cups fresh squeezed lemon juice
Grated rind of one lemon
Prepare
Stir the sugar and the boiling water together to make a simple syrup.
Add lemon juice, cold water and the lemon rind.
Prepare
Stir the sugar and the boiling water together to make a simple syrup.
Add lemon juice, cold water and the lemon rind.
This should make about 8 glasses of Lemonade
Refrigerate until it's ice cold.
Serve over ice in a tall glass. Drop in a fresh strawberry slice if you have it on hand and garnish the rim with a slice of lemon.
OR, for the kids and when you are having guests ...
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| Photo source Internet Images |
Pour the prepared Lemonade into as many Mason Jars as it will take, drop two slices of lemon (cut in very thin rounds because it will look pretty) into each jar. Cap tightly and put in the freezer until the lemonade is almost slushy. Fill a large bucket with ice, and place the jars into the ice to keep chilled.
The kids and the adults will love to have their own jar full of icy cold Lemonade.
**You can make additional pitchers for refills.
Enjoy!!
~Maria
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Summer cocktails
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| Photo from Garden & Gun Margaret Houston |
Many would like to take credit for concocting the drink but it seems Charleston holds right to ownership, even though the cocktail has a long history. I think I'll allow my Charleston this nod even though ownership may belong elsewhere.
The recipe below is from the Peninsula Grill ... with an added twist I picked up from Robert F. Moss's blog. Seems when I was living in Charleston, I failed to know that Grand Marnier was a favorite 'shooter' among the locals. Understandable since at my age, I doubt I'd be found doing shooters in public (in private? that's a whole 'nother story).
Have you picked your summer drink?
Charleston Planter's Punch
1 ½ oz. Myers’s Rum
¾ oz. freshly squeezed orange juice
¾ oz. pineapple juice
dash of grenadine
1 ½ oz. Myers’s Rum
¾ oz. freshly squeezed orange juice
¾ oz. pineapple juice
dash of grenadine
--For an interesting twist add a dash of Grand Marnier
Shake well and serve over ice in a Collins glass. Garnish with an orange slice and cherry.
PLANTER'S PUNCH
This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.
~From the August 8, 1908 edition of The New York Times
~Maria
Whiskey Dijon BBQ Sauce
I'm gonna try this BBQ Sauce from Eating Well. Sounds great and they are suggesting it be used skirt steak but I think it can be a great sauce for any type of meat. It's grillin' time!!!
1/2 cup reduced-sodium beef or chicken broth
3 tablespoons whiskey (Pendleton or Jack will work)
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme
Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
1/2 cup reduced-sodium beef or chicken broth
3 tablespoons whiskey (Pendleton or Jack will work)
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme
Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
Derby time! Do you have a pick?
For years I have been dreaming of a chance to go to the Kentucky Derby, wear a great hat, drink a Julep, see some beautiful horses and win a race for sure. It’s on my bucket list! Of course I’ll have to make sure I don’t encounter any of the seedier side of horse racing in order to truly enjoy the day. I think I’d want to hang out for a while in the paddocks and check out the stables. I wonder if they would let me bring snacks for the horses. Probably not!
Then later, I’d want to get dressed up and join the party! Check out my hat picks below.
Here is a great Julep recipe I found at Garden & Gun mag. It’s from How to Mix Drinks by Bill Edwards, published 1936 and sounds like a keeper to me.
Southern Mint Julep
1 glass of Bourbon
4 sprigs fresh mint
1/2 tbsp. powdered sugar
In a julep cup, crush the mint leaves and sugar lightly together, add bourbon and fill glass with cracked ice; stir gently until cup is frosted. Decorate on top with 3 sprigs of mint.
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| Photo property of Garden & Gun Magazine |
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| Photo by Epicurian |
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| Photo by Reed Palmer Photography/Churchill Downs |
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| Photo Kentucky Derby-by Coady Photography |
The question I really have to consider is whether I would wear the Derby hat. Darn sure I’d drink the drink but the hat … not sure unless …
I might be able to pull off this look that I found on Etsy by Carolina Hat Girl …
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| Photo Carolina Hat Girl |
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| Photo SunBody |
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| Photo Old Town Hat shop |
Visit the Kentucky Derby site for party ideas and more …
Have you been to or want to go to a Derby? Add a comment and share.
~Maria
Herbal Soup … with Cabbage and Turkey Sausage
I made a wonderful herbal soup yesterday and I woke this morning thinking I’d have it for breakfast … it was that good. I found the recipe in The Herb Companion magazine but I adapted it a bit because I don’t like to measure and also to make it mine. If you are veggie or vegan and want to try this, just eliminate the sausage or use a comparable item.
You’ll need:
• 1 pound turkey Italian sausage, chopped
• 1 medium onion, chopped (I used half of a large onion that was left from the day before)
• 3 cups chicken broth (I used about 4 cups)
• 1 cup water (I added a bit more to make sure)
• 2 cups chopped carrots (I just cut up about 5 carrots)
• 4 cups cubed potatoes (Yukon Gold, white or red) (I used two very large Yukon's)
• 8 cups chopped green cabbage (about 1⁄2 head)
• 1 teaspoon oregano (I used dried)
• 1 teaspoon thyme
• 1⁄2 teaspoon cumin (I used dried)
• 2 cups chopped fresh tomatoes (I used 4 large tomatoes)
• 1⁄4 cup tomato paste (I used two BIG dollops)
• Salt and pepper, to taste
• 1⁄3 cup finely chopped, lightly packed fresh basil (I don’t know why someone would measure basil, I just put as much as I wanted)
1. In a large pot on medium heat, cook sausage and onions about 10 minutes, until onions are soft and sausage is cooked through; drain any fat. (I put a wipe of olive oil in the bottom of the heated pot to start the onions and I didn’t drain anything, because there wasn’t really anything to drain) Add broth, water, carrots, potatoes, cabbage and next 3 herbs. (I added half of the tomatoes at this point as well because I wanted the flavors to meld) Bring to a boil, stir, then simmer, covered, for about 45 minutes or until potatoes and carrots are done.
2. Stir in tomatoes (I added the other half) and tomato paste. Add salt and pepper. Simmer, covered, for about 15 minutes. Turn off heat and stir in basil.
Served right from the stove in a very pretty bowl and a chunk of good bread. Delightful!!!
and here it is ….
Give credit where credit is due ~~~ Kris Wetherbee is a contributing editor to The Herb Companion . She cooks and gardens in western Oregon. (The original recipe is her creation)
Read more: http://www.herbcompanion.com/cooking/herbal-soups-cabbage-soup-turkey-sausage.aspx#ixzz1Bm4aTuWY
You’ll need:
• 1 pound turkey Italian sausage, chopped
• 1 medium onion, chopped (I used half of a large onion that was left from the day before)
• 3 cups chicken broth (I used about 4 cups)
• 1 cup water (I added a bit more to make sure)
• 2 cups chopped carrots (I just cut up about 5 carrots)
• 4 cups cubed potatoes (Yukon Gold, white or red) (I used two very large Yukon's)
• 8 cups chopped green cabbage (about 1⁄2 head)
• 1 teaspoon oregano (I used dried)
• 1 teaspoon thyme
• 1⁄2 teaspoon cumin (I used dried)
• 2 cups chopped fresh tomatoes (I used 4 large tomatoes)
• 1⁄4 cup tomato paste (I used two BIG dollops)
• Salt and pepper, to taste
• 1⁄3 cup finely chopped, lightly packed fresh basil (I don’t know why someone would measure basil, I just put as much as I wanted)
1. In a large pot on medium heat, cook sausage and onions about 10 minutes, until onions are soft and sausage is cooked through; drain any fat. (I put a wipe of olive oil in the bottom of the heated pot to start the onions and I didn’t drain anything, because there wasn’t really anything to drain) Add broth, water, carrots, potatoes, cabbage and next 3 herbs. (I added half of the tomatoes at this point as well because I wanted the flavors to meld) Bring to a boil, stir, then simmer, covered, for about 45 minutes or until potatoes and carrots are done.
2. Stir in tomatoes (I added the other half) and tomato paste. Add salt and pepper. Simmer, covered, for about 15 minutes. Turn off heat and stir in basil.
Served right from the stove in a very pretty bowl and a chunk of good bread. Delightful!!!
and here it is ….
Give credit where credit is due ~~~ Kris Wetherbee is a contributing editor to The Herb Companion . She cooks and gardens in western Oregon. (The original recipe is her creation)
Read more: http://www.herbcompanion.com/cooking/herbal-soups-cabbage-soup-turkey-sausage.aspx#ixzz1Bm4aTuWY
Another Snow Day
Another snow day has arrived here in the hinterlands. Schools are closed and Beachwalker Boy is comfortably ensconced in his warm bed sound asleep. I’ve been up since before days light when the quiet and calm was still awake and sure that the day would be late in coming …. and it is. I did some yoga stretching as I watched the snowflakes gently drop against a dark gray sky. It was very peaceful.
Now I sit here with a hot cup of coffee listening to the outside world start to wake. The sound of shovels against pavement and the grinding of snow plow trucks with their bright yellow flashing lights, as if we wouldn’t see their immensity, are hard at work. Such a difference from the last few years where snow was an anomaly at the beach area where we lived and before that in that place I know so well, snow never stayed, constantly running from the high desert sun, where you could ski in the morning and play tennis in the afternoon.
I grew up here but have never gotten used to the weather, the bitter cold dry winters with too much snow that are just an upset to the utilitarianism of city life, cold wet springs that take too long to yield the fruits of summer, hideous summer humidity that mingles with the harshness of the cities pollution, and autumns that are beautiful but much too short to enjoy. It’s the combination of the weather mixed with the functions necessary in a city that makes it all so uncomfortable … for me.
Last night I spoke with my high school mentor … amazed? Me too! It’s been 35 years since high school graduation. Vic was my mentor for my WISE Project. It’s because of his constant encouragement that I came into myself. The lessons learned have stayed with me all those years and have served me well. Funny, what I am doing right now, journaling, is one of those lessons. I think Vic is back for a reason.
I’m thinking about taking classes in medicinal herbalism. Something in which I’ve always had an interest and have delved in to only at a high level. Now, I am finding an increasing pull to know more to be the herbalist.
What would that bring?
What will any of my thoughts bring. Perhaps I can think it all into being.
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Now I sit here with a hot cup of coffee listening to the outside world start to wake. The sound of shovels against pavement and the grinding of snow plow trucks with their bright yellow flashing lights, as if we wouldn’t see their immensity, are hard at work. Such a difference from the last few years where snow was an anomaly at the beach area where we lived and before that in that place I know so well, snow never stayed, constantly running from the high desert sun, where you could ski in the morning and play tennis in the afternoon.
I grew up here but have never gotten used to the weather, the bitter cold dry winters with too much snow that are just an upset to the utilitarianism of city life, cold wet springs that take too long to yield the fruits of summer, hideous summer humidity that mingles with the harshness of the cities pollution, and autumns that are beautiful but much too short to enjoy. It’s the combination of the weather mixed with the functions necessary in a city that makes it all so uncomfortable … for me.
I’ve been spending a lot of time lately clearing out the dust and the cobwebs of my mind or at least trying. In my heart I know I have to do something different, something heartfelt, something passionate. It’s been nearly seven months since I lost my contract and I haven’t been able to secure something in the same field.
Something very deep in my heart tells me that maybe it’s because I am no longer meant to do that work and so the universe won’t manifest it for me. There are so many around me who tell me that is not the way to think, that everything is black and white. I’m concerned, saddened that someone would tell me what my thoughts should be and I know there is nothing wrong with gray. I want to mix all the colors and find the possibilities … at my age, still!
Something very deep in my heart tells me that maybe it’s because I am no longer meant to do that work and so the universe won’t manifest it for me. There are so many around me who tell me that is not the way to think, that everything is black and white. I’m concerned, saddened that someone would tell me what my thoughts should be and I know there is nothing wrong with gray. I want to mix all the colors and find the possibilities … at my age, still!
I’m thinking about taking classes in medicinal herbalism. Something in which I’ve always had an interest and have delved in to only at a high level. Now, I am finding an increasing pull to know more to be the herbalist.
What would that bring?
What will any of my thoughts bring. Perhaps I can think it all into being.
Carnival
Tonight while reading about Madi Gras, I learned that Carnival, what we know to be the period from Twelfth Night or January 6 until Fat Tuesday originated in Venice, Italy. Perhaps because I’ve always associated Madi Gras with New Orleans, France or Brazil, I found myself to be woefully uneducated in the origins of this festival. Apparently the festival goes back as far as 1160’s. The carnival we know today is a delightful mixture of the many cultures who have borrowed from the idea of celebration before fasting and is a result of several historic events. In Italy the period of carnival has varied over the years with it beginning as early as October during the 17th century in Venice to coincide with theatre openings to December 26, St. Stephens day when Italian authorities gave permission to the people to wear masks but always Carnival ended on the Tuesday before Lent. The masks themselves were worn to cloak the class distinctions and allow all the people to celebrate together.
The masks are what I find fascinating and beautiful, amazingly crafted as art
.
And the costumes … wonderfully exquisite!
Ahhh, excuse me … the pageantry made me want to write in swirls …
I wonder how many mistook their lovers in such costumes ….
The masks are what I find fascinating and beautiful, amazingly crafted as art
. 
And the costumes … wonderfully exquisite!
Ahhh, excuse me … the pageantry made me want to write in swirls …
I wonder how many mistook their lovers in such costumes ….
Christmas Day Breakfast
Ingredients
- 1 pkg. Jimmy Dean® Italian Flavor Pork Sausage Roll
- 8 eggs
- 3 cups milk
- ¼ teaspoon ground black pepper
- 8 cups French bread cubes (3/4-inch pieces)
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 1 cup fresh sliced mushrooms
- 1 tomato, seeded, chopped
- ½ cup chopped green bell pepper
Directions
1. Preheat oven to 350°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage, 1½ cups cheese, mushrooms, tomato and green pepper.
3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Cook’s Tips: Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 55 minutes to 1 hour or until knife inserted in center comes out clean.
Sage or Spicy Egg Casserole: Prepare using 1 pkg. Jimmy Dean® Sage Flavor, Regular Flavor or Hot Pork Sausage Roll.
Yield:
Makes: 12 servings (1 square each)
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