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Miserable Tides: Forgive My Absence Please

You ever have one of those days? You know…the kind that flips your world upside down and promises to be a living nightmare from which you cannot wake?

Yeah well, that’s was our family’s living hell just a few short months ago. And it doesn’t matter what the event was that triggered it; only that it happened and that it set off a ripple effect …that has for some reason,  left me unable to ‘just-get-over-it’.

When your world is shaken, and your trust in the human condition, completely shattered in the blink of eye….it’s hard to break free. Maybe because I was there. Maybe because I saw it happening but my legs refused to run fast enough. I swear they were so heavy in that moment. How odd?!  Maybe if I had reacted quicker. Maybe if I had processed the information shooting through my brain at 90 mph…just a split second sooner. Maybe if I wasn’t in a fog due to lack of sleep. So many ‘what-ifs’ .

But then my head flips to ‘what if I had not been there at all???’ That would have been worse. What if I had ignored the text message? I almost did….almost.

When you almost lose someone you love to the moon and back….someone you would do anything for….someone you would give your life for….it changes you. When you almost lose them because of an act of violence…it’s even worse.

Although I imagine, completely losing them, would be an endless cycle of pain. And my heart goes out to those who have suffered such an unimaginable loss.

I haven’t taken the time to write in several months. And for what has I am sure become clear by now…to you my lovely followers… I’m currently stuck in a slight rut. I have so enjoyed bringing to you interior design trends, recipes, funny stories and my usual political rants. And I’m purposely neglecting my site right now…but for a reason.

It’s writing that grounds me. But it has to be honest. It has to be pure. I don’t know how to explain this, but if you write, you will know what I mean…..

In order for words to flow, they must emerge from your center of gravity. Your center of gravity is where your ‘truths’ lie..(no pun intended). If you are unable to say what needs to be said…if it’s just not possible….you simply cannot write. I  don’t know how else to word it.

So what am I doing about it? Well…this is going to sound a little …odd. First off, let me start by saying I’m not slamming mental health professionals. I just have no desire to pay someone a few hundred bucks a session to ask me questions, which they will then re-phrase and repeat back to me….and then ask me what the solution is.

And quite frankly, I’m too angry to deal with all that bs right now.

So I went a different route. I got a job in a factory! Yep.

Hear my out. It is actually working. 

First of all…I like it there. The people are nice, the bosses are professional (not the psycho raging types…you know the type) and I genuinely like the industry. It’s actually a factory that is right up my alley and pertains to a subject I have an actual interest in.

Secondly…it is actually working (repetition has that effect…see what I did there?)

Essentially….I don’t have time to freak out, feel angry, hate the planet or feel guilty, when  my brain is hyper-involved in another task.  And while one might interpret this course of action as denial or simply not facing up to the problem at hand, I feel that at this moment….I need this.

They say there are five stages of grief: denial, anger, bargaining, depression and acceptance…unfortunately….I think I’m stuck on anger. I’ve been raging for months.

I’m not in denial…I’m actually just so angry that I HAVE to stay busy….nor am I depressed. And acceptance will never happen. To accept is to say…’yeah…it’s ok now’. BULL! It’s not ok. It will never be ok. At no point in time will I ever say that this event was ‘ok‘ or ‘alrighty then‘.

 

See what I mean? I almost lost my ‘chill’ for a second there. Forgive me.

Enough of my blathering I suppose. I just felt it was important to let you …my wonderful readers know…I have not disappeared nor I have forgotten you. I just need to find my footing. I lost it at the intersection of  ‘WTF Road’ and ‘Pissed Off Avenue’. And as soon I feel like decorating with lovely silken curtains, rather then ripping them to shreds….I’ll be back on the interior design, recipe making, tips and tricks ….but mostly, just talking to you guys again. I miss writing. I miss doing product reviews, believe it or not. But mostly I miss this. Pouring out my gut onto a blank sheet of paper (ok…a computer screen…but it’s 2017, so cut me some slack 😉 )

I just don’t want to screw around, slip up and cuss out the planet right now. Know what I mean?

 

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Avocado Banana Crepes

This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.

INGREDIENTS


2 large eggs

1/4 teaspoon salt

1 cup  flour

1 1/4 cups (or more) milk 

Melted butter

1 Avocado

2 bananas

*Coconut Oil


INSTRUCTIONS

Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk.  Let stand 1 hour.

(Add more milk by tablespoonfuls to batter to thin if needed).

Heat skillet over medium-high heat. Add coconut oil.

Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.


Topping!

Peel and slice your avocado and bananas.

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Add some coconut oil to your skillet…

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Fry to a slightly crispy outer texture…

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Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).

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COCKTAILS, SHOTS AND SHOOTERS

At this point most of my readers are aware of my obsession with food. At least, the creation and ‘design’ process of a new recipe.

So today I’ve decided to travel off my well worn ‘food’ path and delve into beverages. Specifically, cocktails!

 

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USA Disclaimer

READ FIRST-

*Up=With Ice

 *Straight=No Ice

*You can chill the glass by adding ice and letting it sit.  (Empty the ice prior to adding the strained ingredients.)

*All of these recipes can and have been modified based on the bar, personal preference or bartender. 

*All glasses used can and have been determined based on preference of the bar, personal preference and bartender.

*All shot measurements can and have been modified based on the bar, personal preference and bartender.

-Basically…to each his/her own.


The Long Island Ice Tea

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Tall glass with ice

  • 1/2 oz Vodka
  • 1/2 oz Gin
  • 1/2 oz Rum
  • 1/2 oz Tequila
  • 1/2 oz Triple Sec
  • Sweet & Sour Mix
  • Splash of Coke
  • Lemon or Lime Squeeze

 

Apple Martini or Appletini

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Chilled cocktail glass

To a shaker with ice add:

  • 2 oz Vodka
  • 3/4 oz Apple Pucker

Shake and strain into cocktail glass.

Add an apple slice garnish.


Cosmopolitan

cosmopolitan-cocktail-56-big


Chilled cocktail glass

To a shaker with ice add:

  • 1 oz Citron Vodka
  • 1/2 oz Triple Sec
  • Dash of Rose Lime Juice
  • Splash Cranberry Juice

Shake and strain into a chilled cocktail glass.

Garnish with lime


B 52 Shot

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Shot glass or Shooter glass

1/3 Kahlua

1/3 Irish Creme (over a the back of a spoon to layer)

1/3 Grand Marnier (over the back of a spoon to layer)


 

Midori Sour Cocktail

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Chilled Cocktail Glass

To a shaker with ice add:

  • 2 oz Sweet & Sour Mix
  • 1 oz Melon Pucker

Shake and strain into chilled cocktail glass.

Add cherry garnish


Bahama Mama

bahama-mama


Tall glass with ice

  • 1 oz Light Rum
  • 1/2 oz Peach Schnapps
  • 1/2 part Orange Juice
  • 1/2 part Cranberry Juice

Garnish with Lemon, Orange and Cherry (not required to use all three)


Amaretto Sour 

24-sour


Chilled cocktail glass

To a shaker with ice add:

  • 1 oz Amaretto
  • 2 oz Sour Mix

Shake and strain into chilled cocktail glass

Garnish


Manhattan

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Rock glass with ice

  • Dash of Sweet Vermouth
  • 2 oz Whiskey (ie: Seagram’s 7)

Add cherry garnish


Black Russian

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Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 oz Kahlua

Cherry Garnish


Margarita

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Salted cocktail glass (Rub rim with lime, dip in Kosher salt

To shaker with ice add:

  • 2 oz Margarita Mix
  • 1/2 oz Triple Sec
  • 1 oz Tequila

Strain into cocktail glass (can be served straight or up)

*up=ice

Lime Garnish


Blow Job

blow-job-shot.jpg


Shooter or Shot glass

Layer:

  • 1/2 Kahlua
  • Irish Creme (Float using the back of a spoon)
  • Top with Whipped Cream

Jager Bomb

jagerbomb-main.jpg


Rock glass

Shot glass

  • Put Jagermeister into shot glass
  • Fill rock glass partially with Red Bull
  • Drop shot into rock glass

White Russian

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Rock glass with ice

  • 1 1/2 oz Vodka
  • 1/2 Kahlua

Top with cream


Tequila Sunrise

KC0604H_Tequila-Sunrise_s4x3.jpg


Tall glass with ice

  • 1 oz Tequila
  • Fill glass with Orange Juice
  • Splash Grenadine (Float using the back of a spoon)

Garnish with orange and cherry

 


Jolly Rancher

jolly-rancher-cocktail

Rock Glass

*This drink can be straight or up

To a shaker with ice add:

  • 3/4 oz Apple Pucker
  • 3/4 oz Peach Schnapps
  • Splash of Cranberry Juice

Shake and strain into rocks glass


Vodka Martini

picture 13307


Chilled cocktail glass

To a shaker with ice add:

  • Dash of Dry Vermouth
  • 2 oz Vodka

Stir the ingredients with a spoon within the shaker

Strain into chilled cocktail glass

Twist lemon, rub rim of glass with the lemon and drop into glass

Olive garnish


Mai Tai

MM-Cocktail-Guide-MaiTai-590x375.jpg


Tall glass with ice

  • 1 oz Light Rum
  • 1/2 oz Triple Sec
  • 1/2 oz Amaretto
  • Dash Grenadine
  • Equal Parts Orange Juice and Pineapple Juice
  • Splash of Dark Rum

Cherry and/or Pineapple Garnish


 

Sex On The Beach

sex-on-the-beach.png


Tall glass with ice

  • 1 oz Vodka (Some prefer 1.5 oz)
  • 1/2 oz Peach Schnapps
  • Two Parts Orange Juice (Some say 2 oz)
  • Two Parts Cranberry Juice (Some say 2 oz)

Garnish with cherry and orange slice


These are just some of the fun party favors that can be used at your next gathering. For a whole lot more, here’s a great site to visit: 1001 Cocktails

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Enjoy!

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Peppered Pineapple Pork Chops

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INGREDIENTS


  • 6-8 Chops
  • 7-8 Sweet Peppers
  • 1 Large Pineapple
  • Seasoning

 

TOOLS


  • Veggie Knife
  • Large Glass Baking Dish

 

Preheat oven to 400

Peel, slice and add first layer of pineapple.

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Chop and add 1/2 of the sweet peppers.

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Layer on your pork chops. 

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Continue layering. Add more pineapple and sweet peppers.  Sprinkle with your favorite seasonings.15966183_1386030371431406_9034298656562141496_n

Bake at 425 for 1.15 hours. 

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Enjoy! 

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DIY CHAMOMILE BODY BUTTER

Completely organic body butter, is actually insanely simple to make.

Three Ingredients:

1 Cup Water

3 TBS Chamomile (Fresh or Dried )

1 Cup Coconut Oil (Unrefined, Cold Pressed, Organic)


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Step 1 : Bring to a boil chamomile (about 3 TBS), with about 1  Cup water. It doesn’t have to be exact. The idea is to boil the chamomile to rapidly infuse it with the water.  Then sift it using a few paper towels or cheese cloth. You’re not eating it, so use what you can to strain. It MUST be a fine strainer.

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Hold onto the brown/yellow water. You’ll need about 3 TBS of the newly infused water.

Then add you infused water to your coconut oil. Simmer gently until the oil is melted.

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Mix well. Freeze for 10 minutes. (Some people skip this step and just blend. However, I like the chamomile to be completely infused with the oil. Flavored, so to speak.)

During the freezing process, prepare your jar. I went with a simple DIY beaded jar. Once your butter is back to it’s ‘cold pressed’ state; whip it, mash or simply spoon it in the jar. This part is all about consistency preference.

I prefer it thick. And it’s amazing on the legs and feet!

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Enjoy!

 


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DIY CHAMOMILE BODY BUTTER

 

 

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Chobani Cookie Cups

 

These tart little appetizers are perfect for Super Bowl Sunday. Combing chocolate, strawberry, cookies, peanut butter and Chobani yogurt….they pack quite the kick. And they honestly don’t take that long to make.

What you will need:

  • 1 Cup Chobani Vanilla Yogurt
  • 1/2 Cup Peanut Butter
  • 1 TSP Cocoa Powder
  • Chocolate Chip Cookie Dough (chilled)
  • Fresh Strawberries
  • Mini-Cupcake Tin

The yogurt needs to be Chobani. The reason for this, is consistency. Chobani yogurt is thicker. Most yogurts are watery and have more of a ‘globule’ feel. The problem with watery yogurt comes in to play, when the cookie cups grow soggy. So avoid that.


 

Begin with preparing your cookie dough. You can make the dough or buy ready made dough, either will work, but make sure it’s been chilled.

Start by filling a mini cupcake tin with cookie dough. Grease the tin if your cookie recipe requires it.

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Bake  according to cookie recipe. Do not over cook. Towards the end, push down gently on each ‘muffin’ shaped cookie. This creates a slight pit.

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While the cookie cups are baking, prepare the topping. 1/2 cup of peanut-butter, 1 cup of Chobani Vanilla Yogurt, 1 tsp. cocoa powder. 

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I used a NutriBullet to mix, but mixing with a spatula will work just fine. If you decide to use a NutriBullet, know that it will be quite thick, but do not add anything else. Thick is KEY!1382339_1090153571019089_2298197039919357125_n

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With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.

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Fill each cookie cup with the Chobani mix. 

 

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Then add the final touch! Strawberries…

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This is honestly, one of my favorites. They appear to be so complicated, and yet they’re very simple. My family loves them and it never takes them long to finish off a batch. As always, feel free to modify. I could certainly envision this recipe with oatmeal raisin cookies and a blueberry topping. Check here for more  Chobani recipes.

Thanks for stopping by!

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Vegetarian Tofu with Bok Choy and Portabella

As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.

Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella  (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).

What you will need:

Tofu

Bok Choy

Green Onions

Cocktail Onions

Olive Oil

Portabella Mushrooms

Balsamic Vinegar

Italian Seasoning

Garlic Salts

Navy Beans (optional)

And if your feeling frisky ~ a glass of red wine….


 

Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.

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Then prepare your veggies for sauteing.

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And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.

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And an assorted mixture of seasoning to the veggies….

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Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….

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And serve with a side of Old Navy beans…

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Don’t forget the wine!

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As always, feel free to modify….the flavor is in the taste buds of the beholder.