In the kitchen on Thursday: DIY Soda

1/4 C. Fruit juice
3/4 C. Seltzer

Mix ingredients in a glass. Add more juice if you want.

My daughter loves this because it is "refreshing" (to quote her).

Wednesday's words?: Wake-up

“I always write ‘Wake Up’ on my To-Do-List so I can at least accomplish one thing a day.” - Unknown author

Tuesday's tip; Clean the fridge

This morning, my daughter said, "when you food shop, you should clean the fridge. When I buy clothes, I get rid of some to make room for the new ones."-- Great advice!

Leftovers on Monday and I don't mean dinner

Tonight I am making Chinese chicken and sugar snap peas for dinner and today I finished projects from the weekend—watering plants, ordering my daughter a new baby doll and catching up on paperwork and in the end I feel I need another Monday before Tuesday comes at 12 AM.

The short and the long of it

Today I am going with my family to the cemetery to honor those who have died which makes me think life is short and it should be in order at all times which based on recent developments with my new business makes me ask, "How do I get a client o actually commit to meeting with me when they have agreed to do so?" (Any ideas are helpful.)

In the kitchen on Thursday: Awesome summer salad

Asparagus and Bean Salad

1 lb. Asparagus
1 can (15 oz.) Cannellini beans

Dressing:
1/2 C. Olive Oil
Juice of one lemon
1 Tbsp. lemon zest
3 Tbsp. Dried Tarragon

Bring a pot of salted water to a boil. Break off the ends of the Asparagus and wash them. Add them to the pot with the heat off for 1.5 minutes. Immediately drain the Asparagus and place in a bowl with ice water. While the Asparagus is cooling, drain and rinse the can of beans and place in a salad bowl. Mix all the dressing ingredients in a small bowl. Add the Asparagus to the beans and toss in the dressing. Makes 4-6 servings.

More words....

Wednesday's words: If I am gone, remember....

"If ever there is tomorrow when we’re not together, there is something you must always remember. You are braver than you believe, stronger than you seem, and smarter than you think. But the most important thing is, even if we’re apart, I’ll always be with you." —Christopher Robin to Winnie the Pooh (by A.A.Milne)

Tuesday's Tip: Better Salad

Rip, don't cut salad greens

Except for Romaine, lettuce fares better when ripped then when cut. Tearing encourages breakage along naturally occurring cellular fault lines, while cutting damages cells, producing bruising and browning

From 101 Things I Learned in Culinary School by Louis Eguaras and Matthew Frederick

Monday Blues

Well, today was definitely a Monday Monday because I could not get into the website development program to edit my site which was the priority for today, and so I went to the gym to let off some steam in a healthy manner and reset my priorities—making sure that my business Facebook page and Twitter account are current.

Facebook Page

Twitter Account

A big shove goes a long way....

I don't normally exercise on the weekends, but today I put on my ankle weights and took a walk in Prospect Park, since my daughter said this morning "Whoever has the largest waist has to go to the gym today" and I was it, so on my way out the door I told her thank you (sometimes you need a big push to head in the right direction).

The week's accomplishments

This week I made it to the gym four times, so I thought about my other accomplishments—strengthening the mother-daughter bond by playing hooky from work and school with my daughter, shoring up my marriage with an awesome date night and taking some me time sitting on my butt getting a manicure and what I haven't accomplished...Friday night dinner, so I better head to the kitchen.

In the Kitchen on Thursday: Healthy waffles for the kid in you...

Whole Grain Waffles

1 C. While flour
1/2 C. Wheat Flour
1/4 C. Wheat Germ
2 Tbsp. ground Flaxseed
1 Tbsp. Chia seed
2 Tbsp. sugar
2 tsp. Baking powder
1 1/2 C. Milk
1/3 C. Sunflower or Grape Seed oil
1 egg
a pinch of salt

Mix all dry ingredients together. Whisk together the egg an milk. Slowly add and mix the dry ingredients into the wet. Allow to sit for a few minutes before ladling into the waffle iron. When finished cooking place waffles on a cooling rack. Waffles can be stored in an air tight bag in the fridge or frozen. To reheat place in a toaster oven at 350 for 10 minutes. If frozen, reheat for 15 minutes.

(Disclaimer: My 8-year old daughter and her friend did not like them. They prefer waffles from a mix.)

Wednesday's words: In honor of father's day

"When I was a boy of fouteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was atonished at how much he had learned in seven years." -- Mark Twain

Mark Twain Biography

Tuesday's Tip: In a pinch flour sifter

Place a fine mesh colander in a bowl and pour in your dry ingredients. Shake the colander over the bowl and your dry ingredients are sifted

Morning person or not?

I've spent years telling people that I became a morning person, when I had my daughter (now, 8) and got up at 3 or 4 AM when she was a baby only to realize this weekend that I am not morning person (just like my father who slept until noon on weekends) and so I raise a mug to coffee and afternoon gym workouts.

Baking, stress and weightloss

Today I baked a batch of Betty Crocker brownies and while the act of baking temporarily relieved my stress (always has), the brownies won't do anything for my need to lose another 10 lbs. (I lost 10 lbs. last year) and so I will pawn as many of the brownies off on my husband and daughter to avoid to much weight gain and after sugar guilt.

In the kitchen on Thursday: No Cook Strawberry Jam

1 Lb. Strawberries
2 Tbsp. Lemon Juice
2 Tbsp. Chia Seed
1 Tbsp. Honey

Wash strawberries and remove leaves. Chop strawberries and place in a bowl. Add the rest of the ingredients and mash with a potato masher or pastry blender. Pour into Ball Jars. Keep refrigerated. Makes 3 jars.

Wednesday's words: Listen

" It's important to listen. Most people just want to know they are heard." —Anne Marea