Patience pays off

I haven't posted in a few days, since my daughter ordered a new desk from IKEA and I have been putting it together with my daughter until her impatience got the best of her and I patiently finished the assembly (I wish the pieces had been numbered to correspond with numbers in  the instruction to make assembly easier)

Tuesday's Tip: Baking Substitution

If you are out of baking squares you can substitute with cocoa powder.

1 bitterweet baking square = 3 Tbsp. unsweetened cocoa powder, 1 Tbsp. oil and 1 Tbsp, sugar

I used this substitution recently in baking brownies and the only difference was that the brownies were denser in taste.

Being nice goes a long way....

Today I had to make a customer service call and since I was nice, the gentleman was nice back and over the weekend my daughter dumped her father's mail pile on the floor in an attempt to make him clean through it and I realized that we need to do a better job teaching her that if you are nice, people are nice back (I tried explaining this to her, but she was in no mood to listen).

(Eventually I sorted my husbands mail to make going trough it easier and to get it off the floor and he was appreciative—take that dear daughter.)

Wednesday's words: the best way for life to end....

"Life should not be a journey to the grave with the intention of arriving safely in an attractive well perserved body, but rather to skid in sideways, chocolate in one hand, wine in the other body, thoroughly used up, totally worn out and screaminng 'WOO HOO what a ride'" -- Otis Gazette (Otis, MA)

Life is short or is it?

Yesterday, I learned that a woman I went to elementary school had died and she was my age, which got me thinking that life can be short and the way to extend it is to exercise, eat right and be positive and in reality we should all be this way without a death spurning us on.

(May the memory of Sarah be for blessing.)

In the kitchen: No bake kid-friendly granola bars



 

(This batch was made by daughter with my mom as sous chef)

 

2.5 Cups of Rice Krispies

2 C. Quick Oats

1/2 C. Raisins

1/2 C. Brown sugar

1/2 C. Light corn syrup

1/2 C. creamy Peanut butter

1 tsp. Vanilla Extract

1/2 C. semi-sweet chocolate chips.

 

Mix the cereal and the raisins in a bowl. Heat the sugar and the corn syrup in a small sauce pan over medium heat and stir constantly. Bring just to a boil, remove from heat and stirl in peanut butter and vanilla extract. Pour peanut butter mixture into oat mixture. Stir until dry ingredients is coated. Let stand 10 minutes. Then, stir in chocolate chiips. Press into a 9" X 13" pan and allow to cool. The cut into bars and store  in an air tight containter. Makes 12-18 bars.

 



More words....

"Sometimes my mouth gets the best of me and that's not a good thing."-- Sylvie, age 8

Tuesday's Tip: Remember a pen

When shopping, remember a pen to add items to you list and to check items off as you purchase them, so you don't forget to buy anything.

Vacation too long?

After being grumpy and testy all day with my mother and daughter on a shopping excursion, I am begining to wonder if my vacation has been too long and I am yearning to return home to deal with the mail, email and other household chorse or if I am just wanting time alone (sans mother and daughter) on my vacation.

In the kitchen on Thursday: Summer ritual

Every summer vacation, my daughter and I make ice cream. This year we made chocolate.

1 Large can sweetened condensed milk
1 pint of cream
3 Tbsp. unsweetened cocoa powder

Whisk all ingredients in a bowl until the cocoa poweder is almost all incorporated. Pour into the bowl of an ice cream maker. Follow the maker's directions for churning. When this is done, put the ice cream in the freezer. If the bowl can go in the freezer do so with plastic wrap on top. If it can't, scrape the ice cream into plastic containers with lids. In 3-4 hours, it will be "soft serve" and in 7-8 hours it will be hard.

For Vanilla ice cream, swap out the cocoa powder for 2-3 tsp. Vanilla Extract.

This is similar to the one I have...Ice Cream Maker

 

Wednesday's words from Emilio Estefan

“Age gives you something you cannot buy. It gives you wisdom, balance and peace.” —Emilio Estefan
Emilio Estefan Biography

Tuesday's Tip

Clean out your refrigerator once a week to avoid food spoiling and/or molding. (I cleaned the fridge today and found gone bad leftover Sushi rolls—what a waste!)

Tuesday's tip: Vacation

Be sure to put a lamp on a timer, so your house won't look empty.

Time to yourself.....

This morning my daughter was whining because all the adults (we are on vacation with my mom) were busy, so I suggested that she could read, draw or play games on the IPad by herself and she whined more because at 8 years old she doesn't see the value in this and yet I see the teaching of an important life skill-- being able to "play" alone.

In the kitchen on Thursday: A new take on a classic

Linguine with Pesto, Artichoke Hearts and Green Beans

1 Box Linguine
2 C. fresh green beans
3/4 C. Pesto sauce
3/4 C. Artichoke hearts
2-4 Tbsp. grated parmesan cheese

Cook the Linguine according to the box. Wash the green beans, trim the ends and cut in half. Add the beans to the pasta with 5 minutes left in cooking. Drain the artichokes. Cut into quarters and set aside. Drain the pasta and the beans. Toss with the Pesto sauce and artichoke hearts. Place in 4 bowls and sprinkle cheese on top. Serves 4.

Keep in mind picky eaters or kids can have the pasta without the veggies.

(Not a great photo of a great dinner.)

More words.....

"Your purpose in life is to find your purpose and then give your whole heart and soul to it.— attributed to the Buddha

Wednesday's Words: Mind your tongue

"WAIT, Why am I talking?"— Patti Fuereisen

Tuesday's Tip: Avoid wrinkling clothes

Do not over stuff your drier or your clothes will come out wrinkled. (Since, I did this recently, I had to iron my husbands chinos.)

In the kitchen on Thursday and Friday: Mistakes happen

I tried yesterday to make frozen yogurt and ended up with a block of yogurt until I reread the recipe and saw that I was supposed to add milk, which I did today by slightly defrosting what I had and mixing in the milk and I hope (fingers crossed) this works.

Honey Blueberry Frozen Yogurt

1C. greek yogurt (it is already strained, but some recipes recommend doing it again—I did not)
1/4. milk
1 tsp. honey
1/4 C. blueberries

Mix all ingredients in a ice cream maker. Let it "churn" for 30-40 minutes and place in freezer.

I used a Sassafras Ice Cream Maker.
http://www.amazon.com/dp/B000BXJY0S