Please stop over at The Motivation Station (TMS) today where I am hosting the topic of holiday planning and budget ideas. This includes Regifting gift cards, minimizing holiday meltdowns of the culinary and psychological type, avoiding inviting the slacker relative, and Not dressing like a certain Pop icon.
I am delighted to Welcome our new TMS host for Fridays, The Head Eagle of The Eagle's View.
Thank you so much for your visit.
What are your tried and true coping strategies for the hectic holidays? Or do you just throw china across the room and leave town?
Wednesday, November 4, 2009
Tuesday, November 3, 2009
Etiquette for Flower Recipients
When your adult daughter has flowers delivered for your 79th birthday, please do not make the first, second, and third statements about the flowers, Questions about Why You Purchased Said flowers at a florist shop way downtown and Not a local florist shop near your house. Because you know, you are Concerned about how much your Adult daughter paid for the flowers and you didn't want her to Overpay! Heaven Forbid. And also, a local florist shop went out of business last year and there is only one florist left in town.
Please kindly remember that many adults use internet floral sites and have no control of where the Flowers Originate, only where they End Up. There are a multitude of discounts available for flowers and your daughter is a savvy shopper. Also, please keep in mind that the Giver is Not Responsible for the Local Economy in your community.
Thank you, No, I don't need the name of your local florist for the next time. There, unfortunately, will not be a next time. My sincere apologies.
Monday, November 2, 2009
Perfect Moment Monday - Virtual Connections
Welcome to Perfect Moment Mondays where we gather to warm our collective tootsies on the fires of appreciation and mindfulness. I would like to share two moments that occurred in my "virtual world" that sincerely touched my heart.
The first moment occurred when I decided to go to website of the author and consultant, Gavin de Becker after I recommended his books, The Gift of Fear and Protecting the Gift for literally the hundredth time. I read his books after I saw Mr.de Becker on TV almost a decade ago where he talked about trusting your instincts when it comes to your safety and the safety of your family. He consults with celebrities, the wealthy, and the FBI on risk assessment, security, and profiling. His subject matter is highly sensitive and heart wrenching including the topics of abuse, domestic and workplace violence, abduction, etc. His books are well written, clear, concise, with many anecdotes and real life examples as Mr.de Becker is a long term student, survivor, and orphan of domestic violence from his childhood. These books are not escapist reading, but incredibly educational and empowering in the truest sense of the word.
The website had a guest book to sign in and comment and here is what I wrote-
I want to sincerely thank Mr.de Becker for writing the books, The Gift of Fear and Protecting the Gift. I am a pediatric nurse and mother of teen boys and I find myself recommending these two books multiple times per year both personally and professionally. It must have been extraordinarily painful to write these books as it was very painful, yet necessary, to read. Mr.de Becker has empowered and educated me to not only teach my own children, but also those I come in contact with to trust their own instincts. My best to you all for continued success.
Imagine my surprise when later that day, I received this reply -
You’re kind to let me know the books have value to you.
I’m grateful you took the time, and very glad you find benefit in those books.
Best in your important work –
Gavin de Becker
That was really cool for me to get a response from Mr.de Becker. He's been on Oprah and worked with the Clintons and The Sheik of Dubai and he thanked me for My Important Work!!
The next virtual connection occurred from our Perfectly Marvelous Host of Perfect Moment Mondays, Lori of Weebles Wobblog, when she gave me a Shout Out on her blog for the New meme, Shout Out Sunday hosted by Melissa of Full Circle. The details of Shout Out Sunday are to:
Choose a blog that has moved you. A daily must read. One you stalk. One that makes you laugh, cry or scream at the monitor. A new one you would like to give exposure to. Someone you would like to introduce to your readers and send a warm fuzzy while you're at it.
Thank you, dear Lori for this warm, fuzzy perfect moment. I so appreciate it and You.
For my Shout Out, I would like to introduce my long term blog buddy, Mom to Twins plus One whose honesty, caring, and sharing about herself and her family also touch my heart and spirit.
Thank you for your visit, I appreciate it. May many perfect moments be yours whether virtual or up close and personal.
The first moment occurred when I decided to go to website of the author and consultant, Gavin de Becker after I recommended his books, The Gift of Fear and Protecting the Gift for literally the hundredth time. I read his books after I saw Mr.de Becker on TV almost a decade ago where he talked about trusting your instincts when it comes to your safety and the safety of your family. He consults with celebrities, the wealthy, and the FBI on risk assessment, security, and profiling. His subject matter is highly sensitive and heart wrenching including the topics of abuse, domestic and workplace violence, abduction, etc. His books are well written, clear, concise, with many anecdotes and real life examples as Mr.de Becker is a long term student, survivor, and orphan of domestic violence from his childhood. These books are not escapist reading, but incredibly educational and empowering in the truest sense of the word.
The website had a guest book to sign in and comment and here is what I wrote-
I want to sincerely thank Mr.de Becker for writing the books, The Gift of Fear and Protecting the Gift. I am a pediatric nurse and mother of teen boys and I find myself recommending these two books multiple times per year both personally and professionally. It must have been extraordinarily painful to write these books as it was very painful, yet necessary, to read. Mr.de Becker has empowered and educated me to not only teach my own children, but also those I come in contact with to trust their own instincts. My best to you all for continued success.
Imagine my surprise when later that day, I received this reply -
You’re kind to let me know the books have value to you.
I’m grateful you took the time, and very glad you find benefit in those books.
Best in your important work –
Gavin de Becker
That was really cool for me to get a response from Mr.de Becker. He's been on Oprah and worked with the Clintons and The Sheik of Dubai and he thanked me for My Important Work!!
The next virtual connection occurred from our Perfectly Marvelous Host of Perfect Moment Mondays, Lori of Weebles Wobblog, when she gave me a Shout Out on her blog for the New meme, Shout Out Sunday hosted by Melissa of Full Circle. The details of Shout Out Sunday are to:
Choose a blog that has moved you. A daily must read. One you stalk. One that makes you laugh, cry or scream at the monitor. A new one you would like to give exposure to. Someone you would like to introduce to your readers and send a warm fuzzy while you're at it.
Thank you, dear Lori for this warm, fuzzy perfect moment. I so appreciate it and You.
For my Shout Out, I would like to introduce my long term blog buddy, Mom to Twins plus One whose honesty, caring, and sharing about herself and her family also touch my heart and spirit.
Thank you for your visit, I appreciate it. May many perfect moments be yours whether virtual or up close and personal.
Thursday, October 29, 2009
Halloween Haunt at The Krazy Kitchen
Hullo Boils and Ghouls and Velcome to Frrrightfull Fun here at The Krazy Kitchen's Halloween Haunt! I am so delighted to play along as we gather Tricks and Treats for this All Hallows Eve and Day of The Dead!
Before I share a most favorite recipe of the Fall season, I wanted to show you a couple of my Halloween traditions and decorations.
This includes my display of my collection of Villians and Super Hero Dolls.
I really get a kick out of my Jack Skellington dolls from Nightmare Before Christmas and the Halle Berry as Catwoman. (Yes, I need to Get Out More.)
My absolute favorites are the Disney Villains dolls including Ursula the Sea Witch and Cruella DeVil. I must have those puppies! (The original animated Cruella, not the Glenn Close live action yawn version.)
The Michael Myers Action figure from the movie, Halloween is signed by the actor who plays him, Tyler Mane, a friend and neighbor. He is surrounded by all the women villains to keep him in line.
This is the Halloween Themed Bra for a Cause I won at a recent Breast Cancer Charity Luncheon and yes, it's my size. October is Breast Cancer Awareness month, Happy Self Breast Exam and Mammography to you!
I hope you enjoy this recipe for an easy and elegant dessert, Apple Calvados Croustade that is perfect for the Fall Holidays. Thank you so much for visiting for The Halloween Haunt! Boo to You!
Apple Calvados Croustade
Total time: 1 hour, 5 minutes
Servings: 8
Note: Adapted from a recipe for apple and Armagnac croustade in the "Café Boulud Cookbook" by Daniel Boulud and Dorie Greenspan. Boulud's recipe is traditional from Gascony, hence the Armagnac, but Calvados, the apple brandy from Normandy, is also wonderful. Feel free to use the traditional Armagnac, if you prefer. Be sure to use a large enough skillet (13 inches is perfect) so the apples caramelize properly.
1 stick plus 2 tablespoons butter, divided
6 Black Arkansas or Rome apples, peeled, cored and cut into 1/3 -inch slices
1 moist, plump vanilla bean
1/4 cup sugar
1/3 cup Calvados or other Apple Liqueur like Apple Jack
8 sheets filo dough
1/2 cup powdered sugar (or more, as needed)
1/3 cup sliced almonds, divided
1. Melt 4 tablespoons (one-half stick) of butter in a large skillet over medium heat. Place the apple slices in a bowl. Cut the vanilla bean lengthwise in half and, using the tip of a small knife, scrape the seeds over the apples and drop the pod on top. When the butter is foamy, add the apples with the vanilla and the sugar and cook, stirring very gently but frequently, until the apples are lightly caramelized and soft, about 15 to 20 minutes. Add the Calvados liqueur and, using a long match and standing well back, set it aflame. When the flames subside, turn the apples over in the Calvados; when the flames have died out and the Calvados has reduced to a glaze, transfer the apples to a bowl and allow them to cool to room temperature.
2. Center a rack in the oven and heat it to 350 degrees. Place a 10-inch tart ring on a baking sheet lined with a silicon mat or parchment. Melt the remaining 6 tablespoons butter and set it aside. Unfold the filo dough on your work surface and cover it with a damp towel.
3. Remove the top sheet of filo (re-cover the remaining sheets), brush it lightly with butter, and dust it with powdered sugar shaken from a fine-mesh strainer. Gently and loosely crumple the dough into a circle and lay it into the pastry ring. Sprinkle it with about one-fifth of the almonds. Repeat this procedure three more times, until you have four buttered, sugared and almond-sprinkled sheets of filo layered in the ring. Do not press them together -- let them keep some height.
4. Spoon the apples into the center of the croustade, leaving a 1-inch border bare. Working as you did before, butter, sugar and crumple a sheet of filo, fitting it over the apples. Sprinkle this layer with the remaining almonds, and cover this with another crumpled sheet of buttered and sugared filo. Do a little styling and draping; arrange the filo so it looks good.
5. Slide the croustade into the oven and bake for about 10 to 12 minutes, watching the top of the tart carefully to make certain it doesn't brown too much. The top should be just lightly browned. Remove the croustade from the oven.
6. Increase the oven temperature to 400 degrees. Butter and sugar another sheet of filo, loosely crumple it and place it on the last layer to make a light, airy crown. Bake the tart for 5 to 10 minutes, or until lightly browned, then remove it from the oven again.
7. Butter the last sheet of filo and, once again, crumple it to make a crown. Place it on top of the croustade and dust it heavily with the remaining powdered sugar. Return the tart to the oven and bake until the top layer caramelizes evenly, about 5 to 10 minutes. Check the progress of the sugar frequently because it can go from brown to burned in a flash. Pull the croustade from the oven as soon as the top is a golden caramel color and allow it to cool for 5 to 10 minutes.
8. To serve, lift off the tart ring and, using two large, wide metal spatulas, transfer the croustade to a serving plate. Serve the tart warm or at room temperature the day it is made, with crème fraîche, whipped cream (or even better, crème fraîche lightened with whipped cream) or vanilla ice cream.
Each serving: 363 calories; 3 grams protein; 46 grams carbohydrates; 5 grams fiber; 18 grams fat; 10 grams saturated fat; 38 mg. cholesterol; 95 mg. sodium.
from The Los Angeles Times Magazine
Before I share a most favorite recipe of the Fall season, I wanted to show you a couple of my Halloween traditions and decorations.
This includes my display of my collection of Villians and Super Hero Dolls.
I really get a kick out of my Jack Skellington dolls from Nightmare Before Christmas and the Halle Berry as Catwoman. (Yes, I need to Get Out More.)
My absolute favorites are the Disney Villains dolls including Ursula the Sea Witch and Cruella DeVil. I must have those puppies! (The original animated Cruella, not the Glenn Close live action yawn version.)
The Michael Myers Action figure from the movie, Halloween is signed by the actor who plays him, Tyler Mane, a friend and neighbor. He is surrounded by all the women villains to keep him in line.This is the Halloween Themed Bra for a Cause I won at a recent Breast Cancer Charity Luncheon and yes, it's my size. October is Breast Cancer Awareness month, Happy Self Breast Exam and Mammography to you!
I hope you enjoy this recipe for an easy and elegant dessert, Apple Calvados Croustade that is perfect for the Fall Holidays. Thank you so much for visiting for The Halloween Haunt! Boo to You!
Apple Calvados Croustade
Total time: 1 hour, 5 minutes
Servings: 8
Note: Adapted from a recipe for apple and Armagnac croustade in the "Café Boulud Cookbook" by Daniel Boulud and Dorie Greenspan. Boulud's recipe is traditional from Gascony, hence the Armagnac, but Calvados, the apple brandy from Normandy, is also wonderful. Feel free to use the traditional Armagnac, if you prefer. Be sure to use a large enough skillet (13 inches is perfect) so the apples caramelize properly.
1 stick plus 2 tablespoons butter, divided
6 Black Arkansas or Rome apples, peeled, cored and cut into 1/3 -inch slices
1 moist, plump vanilla bean
1/4 cup sugar
1/3 cup Calvados or other Apple Liqueur like Apple Jack
8 sheets filo dough
1/2 cup powdered sugar (or more, as needed)
1/3 cup sliced almonds, divided
1. Melt 4 tablespoons (one-half stick) of butter in a large skillet over medium heat. Place the apple slices in a bowl. Cut the vanilla bean lengthwise in half and, using the tip of a small knife, scrape the seeds over the apples and drop the pod on top. When the butter is foamy, add the apples with the vanilla and the sugar and cook, stirring very gently but frequently, until the apples are lightly caramelized and soft, about 15 to 20 minutes. Add the Calvados liqueur and, using a long match and standing well back, set it aflame. When the flames subside, turn the apples over in the Calvados; when the flames have died out and the Calvados has reduced to a glaze, transfer the apples to a bowl and allow them to cool to room temperature.
2. Center a rack in the oven and heat it to 350 degrees. Place a 10-inch tart ring on a baking sheet lined with a silicon mat or parchment. Melt the remaining 6 tablespoons butter and set it aside. Unfold the filo dough on your work surface and cover it with a damp towel.
3. Remove the top sheet of filo (re-cover the remaining sheets), brush it lightly with butter, and dust it with powdered sugar shaken from a fine-mesh strainer. Gently and loosely crumple the dough into a circle and lay it into the pastry ring. Sprinkle it with about one-fifth of the almonds. Repeat this procedure three more times, until you have four buttered, sugared and almond-sprinkled sheets of filo layered in the ring. Do not press them together -- let them keep some height.
4. Spoon the apples into the center of the croustade, leaving a 1-inch border bare. Working as you did before, butter, sugar and crumple a sheet of filo, fitting it over the apples. Sprinkle this layer with the remaining almonds, and cover this with another crumpled sheet of buttered and sugared filo. Do a little styling and draping; arrange the filo so it looks good.
5. Slide the croustade into the oven and bake for about 10 to 12 minutes, watching the top of the tart carefully to make certain it doesn't brown too much. The top should be just lightly browned. Remove the croustade from the oven.
6. Increase the oven temperature to 400 degrees. Butter and sugar another sheet of filo, loosely crumple it and place it on the last layer to make a light, airy crown. Bake the tart for 5 to 10 minutes, or until lightly browned, then remove it from the oven again.
7. Butter the last sheet of filo and, once again, crumple it to make a crown. Place it on top of the croustade and dust it heavily with the remaining powdered sugar. Return the tart to the oven and bake until the top layer caramelizes evenly, about 5 to 10 minutes. Check the progress of the sugar frequently because it can go from brown to burned in a flash. Pull the croustade from the oven as soon as the top is a golden caramel color and allow it to cool for 5 to 10 minutes.
8. To serve, lift off the tart ring and, using two large, wide metal spatulas, transfer the croustade to a serving plate. Serve the tart warm or at room temperature the day it is made, with crème fraîche, whipped cream (or even better, crème fraîche lightened with whipped cream) or vanilla ice cream.
Each serving: 363 calories; 3 grams protein; 46 grams carbohydrates; 5 grams fiber; 18 grams fat; 10 grams saturated fat; 38 mg. cholesterol; 95 mg. sodium.
from The Los Angeles Times Magazine
Tuesday, October 27, 2009
MoJo for Motivation
Today my MoJo is over at The Motivation Station. Come on over and pull up a goal or two. (Can you believe this online support has helped me clean out my refrigerator/freezer, deep freezer, pantry, and junk drawers galore in essentially a month? No, me neither, until I open these former disaster areas up.)
We are also looking for another host for The Motivation Station. Please leave a comment if you are motivated to join us! Thank you so much.
We are also looking for another host for The Motivation Station. Please leave a comment if you are motivated to join us! Thank you so much.
Sunday, October 25, 2009
Poetry Runs in the Family, Run Faster, Poetry
The thing with haikus
Is that they don't always make
Refrigerator
This haiku is brought to you by my 14 y/o son who wrote it and wanted me to share it with my "blog friends".
Is that they don't always make
Refrigerator
This haiku is brought to you by my 14 y/o son who wrote it and wanted me to share it with my "blog friends".
Friday, October 23, 2009
Acrobats at The Street Fair for Pink Saturday
A Street Chalk Art Festival was held near my home recently and these fearless, flexible, and fuschia clad acrobats were a highlight!
Thank you to Beverly, our blushing host of Pink Saturday who herds all of us Pinkaholics like cats.
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