Friday, May 30, 2014

In the kitchen on Friday: The fish got foiled

Fish in Foil

1/2 Lb. Arctic Char or Salmon filet
1/2 lemon sliced
1/2 Tbsp. dried dill
1/2 Tbsp. olive oil
12-18 string beans, ends trimmed

Preheat oven to 350. Get a piece of heavy duty aluminum foil about 14 inches long. Place the oil on it and rub it around. On top of the oil place the green beans, then the lemon slices and then sprinkle the dill. Place the fish on top skin side up. Fold over the edges of the foil, leaving one short edge open. Bake for 30 min. Serves 2.

(Even my husband who can be picky about the fish he'll eat liked it.)

Wednesday, May 28, 2014

Wednesday's Words: In five years

"You will be the same person in five years except for the people you meet and the books you read."
—Charlie Jones

Tuesday, May 27, 2014

Age is relative

Over the weekend I met a neighbor's daughter and recognized as some I went to high school with (graduated a year ahead of me) and I was pleased to know that after all these years of not seeing her, I looked just the same so she could recognize me and on the flip side a site visit at an elementary school, the kids talked to my mom and when one asker her age, she asked the kids how old they thought she was and a little girl responded. "85" (which is more than 10 years too much).

Tuesday's Tip: Eye candy

Rub your eyelids with your face cream, foundation or petroleum jelly before applying eye make-up and they should last longer.

Friday, May 23, 2014

Being adaptable

My mother's apartment sustained water damage due to a leak in the apartment above hers and when we had lunch yesterday, she said to me, "This has made me think about set in our daily routines we are." and she is right that when life throws a curve ball, we have to be able to adapt our schedules and our daily routines to be able to hit the ball out of the park.

Thursday, May 22, 2014

In the kitchen on Thursday: Traditional Brussel Sprout Slaw

Approximately 1 lb. brussel sprouts
2 Tbsp. Mayonaise
1/2 Tbsp. Dijon mustard
1/2 tsp. Honey
Pinch of salt

Wash sprouts and cut off ends. Slice into strips and break up in a bowl. Add the rest of the ingredients and mix thoroughly. Allow to sit for at least 1 hour before serving. Store in the refrigerator.

Wednesday, May 21, 2014

Tuesday, May 20, 2014

Tuesday's Tip: Extend the life of cut flowers

I was told these would work to extend the life of cut flowers in a vase....
1. A penny
2. An Aspirin
3. A pinch of white sugar

(or maybe these are just old wives' tales)

Sunday, May 18, 2014

Eye bling?

The other day I tried to buy plain and simple mascara and they were all lengthening, volumizing or lash boosting-- thanks but my lashes just need a color boost and really no simple one?

Thursday, May 15, 2014

In the kitchen on Thursday...Easy brunch cake

Orange Poppy Seed Cake

1 Vanilla cake mix
3/4 C. orange juice
1/4 C. poppy seeds
Powdered Sugar

Preheat oven to 350. Mix all ingredients together. Pour into greased Bundt pan. Bake for 40-50 minutes When cool dust with powdered sugar.

Wednesday, May 14, 2014

Tuesday, May 13, 2014

Tuesday's tip...Moist sugar

To keep brown sugar moist, drop a chard of a terra cotta planter in the box. (I bought a plant pot saucer and broke it with a hammer.)

Monday, May 12, 2014

Eating slower, needed but not by choice

For many months I have noticed that I eat my meals too fast and have been trying to slow down to no effect, until carpal tunnel syndrome forced me to use my left hand to eat and using the "wrong" hand has me eating slower (and losing weight)

Sunday, May 11, 2014

A mother'w work is never done (I know a cliche, but.....)

Happy Mother's Day!

While my daughter and her friend that slept over made me waffles this morning, it is still a Sunday which means laundry, general house clean-up and grocery shopping and thankfully my husband cleaned up the kitchen (after two 9 year olds made waffles) and took them to the park, so the house is empty and I can clean as I want without feeling like I am rebelling against mother's day.

Friday, May 9, 2014

A milestone years in the making

I never learned to ride a bike as a kid (and the reason is too long to tell here) and so I decided a few years ago to promise my daughter I would learn and ride with her, so this year I bit the bullet and got an adult trike knowing I would never learn a two-wheeler and I can honestly say that I love my trike, but even  more I love fulfilling my promise to my daughter.

Thursday, May 8, 2014

In the kitchen on Thursday...Spring greens

Pasta with Escarole

1 Head of escarole, washed
1 medium onion
1 16 oz. box Penne
2 Tbsp. Olive oil
Grated Parmesan cheese

Slice onion and Escarole into strips. Place in separate bowls. Heat the oil in a skillet. When hot, add  onion and cook until soft. Then add Escarole and cook until slightly wilted. Cook Pasta according to directions on box. Toss Escarole and onion with pasta. Serves 4. Top with cheese.

Wednesday, May 7, 2014

Wednesday's words...on to do lists

"You don't need a special device to make a to-do list. You don't even need a notebook. I feel somewhat ridiculous say this, but you'd be surprised how many people say they can't get organized until they take a workshop or hire an organizer or get the proper notebook. The back of an envelope will do. And the best thing about it? WHen you're done you can get rid of it."
—from My Foot is Too Big for the Glass Slipper by Gabrielle Reece

Gabrielle Reece Biography

Tuesday, May 6, 2014

Tuesday's tip...Don't forget the flour

To make sure cakes release from the pan don't just grease it, sprinkle in flour and get it on all sides. When cool, slide a knife around the cake edge and invert the pan over a plate and Viola! the cake comes out easy.

Saturday, May 3, 2014

In the Kitchen on Saturday, finally....delicious chocolate

Easy Chocolate Cake

1 box chocolate cake mix
3/4 C. Ricotta cheese (or sour cream or softened cream cheese)
3 eggs
1 C. milk

Preheat oven to 325. Mix all ingredients together. Pour into greased Bundt pan. Bake for 40-50 minutes. Allow to cool in pan. Remove from pan and store in a cake saver or on plate covered with plastic wrap. Slice and serve with whipped cream and fresh berries.