WHO

Who in the world am I? Ah, that’s the great puzzle.”
Lewis Carroll, Alice in Wonderland

 

 

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I think the extra Ooooo’s make more sense…

 

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I probably should have put on my paint clothes…I liked this shirt….

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Simmering Chicken Marinade and a Veggie Side: All-In-One

Marinade always seems to taste better, the deeper it penetrates the food. So it stands to reason, simmering helps to permeate every little poultry pore, when it comes to chicken.

Step 1: Add chicken bits (legs, thighs, etc…), to a large pot. 

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Step 2: Add some pepper blend…

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Step 3: Toss in some turmeric…

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Step 4: How about some whole sweet peppers?

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Step 5: Maybe a touch of garlic…

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Step 6: We’re on a roll! Pop in some capers…

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Step 7: And my favorite…Apple Cider Vinegar…

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Allow the marinade to simmer, and prepare the vegetables….

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Parsnips, Sprouts and Red Onion! Mmmm…..

Simmer the veggies in a separate pot…

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After thoroughly simmering the chicken bits, drain the fluid, keeping the sweet peppers and tiny bits. Throw it all in a roaster…don’t forget to put the rack in, for proper drainage….

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Then add your simmered veggies.

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Drizzle some teriyaki ….

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Set to 350 and bake till chicken is done. (Keep a lid on the roaster, for optimum juiciness).

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And go nuts! I’m not gonna lie…this meal was fabulous!

 

 

Organic Hues


As far as interior design goes, I tend to pull color from the objects or organic materials that surround me on a daily basis. I’ve had a few requests via e-mail for my thoughts on this years palette.  While I’m prone to soft grey tones, I do have some favorite accent colors.

For the fall season…more the transition period, between both fall and winter…these are my picks for 2015.


Pepper and Turmeric

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Assorted colors, shapes and hues from around the house….

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Apples

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Flax…

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Marshmallows…12189446_1046567405377706_6725309946192789345_o

Salad Greens…

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Paprika, Sage and Pepper….

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Some simple lovelies…

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And a blending…12232701_1046566342044479_1757157038591871527_o 12240103_1046567932044320_5921415669935158336_n

Flax, Onion, Tomato Omelette

“Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come from flax, one of the oldest fiber crops in the world – known to have been cultivated in ancient Egypt and China.”

www.medicalnewstoday.com/articles/263405.php

Yum! Omelettes!

This is a basic recipe, with one extra ingredient, for optimal health. When cooking with flax, it’s best to grind the seeds first, in a coffee grinder. Many folks are unable to process seeds.


Ingredients


Eggs

Mozzarella

Tomato

Onion

Ground Flax Seed


Beat the eggs and set aside. Saute’ onion and tomato. Add the egg mixture to a cocnut oiled, skillet. When omelette is lightly cooked, add the veggies and coat in ground flax seed. Gently fold and cook till done.


Omelette and Flax Recipe

Omelette and Flax Recipe

homefreekids.com

Omelette and Flax Recipe

homefreekids.com

Onion, Flax, Tomato Omelette: homefreekids.com

Humans of New York: The Human Condition…In Spades

Humans Of New York ….what a concept. We live in an age where everyone has an agenda, the media thrives on stirring the pot; by pointing out our differences and global distrust runs rampant. It’s rather refreshing to see the human condition as commonplace and not some sort of disease requiring yet another prescription drug. 


For those who don’t know, HONY was created by a man named Brandon Stanton. The idea was genius and the execution...flawless. Take a photo of the average human, add a small relatable commentary: something the subject said…and viola! A full artistic rendering of the human condition.

I’ve been following HONY since it began. Each day I wake-up and scroll through my facebook feed, looking for my daily HONY fix. And each day, I get a small glimpse into the heart and mind of a human miles and miles away. From the photo of a child’s sneakers, caption reading that she was afraid to go home. To the man who works 13 hour days and fears he’s somehow failing his beautiful wife. I also got a glimpse into the lives of the humans in Iran, when Brandon traveled there.

The world as a whole, is not a collection of countries and barriers. I know it may seem that way. But that’s just the leadership on all fronts. It’s sort of like a game and we’re all the pawns. The truth is, I think anywaymost of us prefer peace. Most of us…meaning the majority, are not actually in charge of anything. We like to pretend, but sorry….it’s just not so.

And we sure like to classify, don’t we? We like to refer to people as a ‘group’  or  ‘blanket judge’. We pick a country, religion or race; point out the horrors and then judge the whole lot. HONY does the opposite. It yanks us out from under the blanket and shows us as individuals. Creative, Artistic, Dirty, Tidy,  Nutty, Amazing, Beautiful, Hardworking, Joyful, Woeful, Proud, Intelligent,  Colorful … the full range of the emotional spectrum ….and HUMAN! 

Cultures are admired for both their simplicity and their complexities. Differences are shown as a magnificent work of art, something to cherish… not pull away from in repulsion.

And as I watch the daily picture show, scroll through me feed, I often do feel like I’m wandering through the halls of a monumental museum. A living breathing work of art that we call  ‘Earth’.

So check it out…Humans of New York

My heart lies somewhere in my veggie patch…..

What with all the lovely rain, flooding and overall wacky weather in my neck of the woods, my garden has really taken off. The only bad part is, it’s so dang hot! I really need to get on the weeds, but I fear I shall melt!

Last year, I decided to pull all my Holly bushes, among other things, and slowly make the transition to an edible lanscape.

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Of course, dill being dill…it has taken center stage along the side of the house. And the smell is fantastic!

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And of course, an herb garden would be incomplete without chamomile.

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Cabbage and green beans….and so far, the rabbits are leaving them alone….although, I’m pretty sure they’re tormenting my neighbor.

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Of course, no meal is complete without Sweet Basil!

This year, my strawberries have taken off as well! I’m pleasantly suprised! It took three years to get that plant to establish itself. But I think it’s due to the fact, I removed a shrub that was seriously bilking the sun.

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(Again, and I believe I did do a review on it, but I’m still using an HTC phone for the pictures…so…they’re washed out and rather bland. You really can’t beat the iPhone when it comes to photos in a pinch. However, for the time being I’m staying with the HTC. )

And here’s just a few more snap shots….

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Once I start harvesting (and I really can’t wait for the peas!)….I’ll have some new recipes to go along with my new edible landscape.

~ A great tea…..chamomile and mint leaves 😉

Organizing the Laundry Room

So my orders came in today  and….I love them! Since the remodel, I was a little nervous at first about the new color scheme. But I’m really liking the whole ‘spring’ thing. Lime green, teal, pink, yellow…everything spring. Sure helps take the misery out of winter.

A couple weeks ago, I hosted a Thirty-One Gifts party for my daughter, Katie. Honestly, I’m not big on purses, but I thrive on organization tools. I didn’t even know that company  had those. And lucky me…all in my colors! These are the ‘snap pockets’. They can attach to each other in a string or they can each hang separately. There’s also the tiny ‘snap bin’. That’s the circular pink one. I’m using it for belts. The kids never seem to remember to remove them, prior to dumping their clothes in the baskets for the  ‘magical laundry fairy’ to do.

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I still have quite a bit to do. I’d like to replace the laundry baskets with large totes, as well as large bins for my cleaning products. But all in all, it’s a great start. Who says the laundry room needs to be boring?! Mine is right off the kitchen. You come in the house, through the laundry room and into the kitchen….it must have color! It’s funny how the smallest room in the house, is currently keeping me the most entertained.

Once I have the totes in place, I will of course, post more pics. I also need to get some sort of hanging hooks for the steam cleaner. I’m not real thrilled about leaning it up against the new paint job. Basically, it’s a work in progress….

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And for my other daughter, I grabbed a string bag. Those seem pretty popular with the kids these days.

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Katie’s Thirty-One Page


My goal is to have the entry look similar to this:

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Now I just need someone to build me that shelving unit…if wishes were horses…..although, I may be able to find one to refurbish for next to nothing or even free…free is always better….and normally, I’m not big on spending money on ANYTHING. But let’s face it, the bags are cute and they match.

Mixing Textures, Flavors and Temperatures

I found myself craving a melting pot of flavors and textures this morning. And with the windchill well below zero, I had all the time in the world to go a little crazy with both the food and the camera…


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A side of : No Yolk Egg Noodles


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With: Potato


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Topped with: Apples,  Avocado, Pearl Onions, Sweet Peppers and Garlic


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Sauteed and topped with : Mozzarella Pearls

[I’m not too keen on these two pics, but my screen is still banged up and I can’t tell if they’re focused until they’re uploaded. Plus, they’re part of my ‘food story’….man….I really love playing with food.]


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Served with: Breaded Chops


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And I had company……

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I know, I’ve been asked already…yes we eat our biggest meal in the mornings. We need the energy throughout the day. It never made any sense to me…to eat at 6 pm and then go to bed?!?!

If you get bored and maybe a winter storm is blocking your Direct TV signal (rolling eyes…we all know how often that happens), go play in the kitchen. There’s something about mixing flavors, textures and temps…….it’s bliss……


This-An-That: Appetizers, Desserts & Drinks

So yesterday I hosted a  Party, for my daughter’s consulting business. Of course, this gave me an opportunity to work on  more recipes. 

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Myself and my daughter, Katie (And grand-baby number two is hiding in there 😉 )

And we had a helper in the whole ‘set-up process ….

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This is grand-baby #1….he likes to help his mommy!


For drinks, I did Rum, Vodka and Wine. For the Rum & Vodka, I tried using fresh fruit in a nutribullet….pomegranate, avocado, lemon, lime and orange. However, my friends and I noticed, the vodka seemed to neutralize the fruit… and it came out bland…so if anyone has another way to make mixed drinks with real fruit and be less bland, feel free to post below.

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For a simple quick dessert, I made mock taffy….


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It’s simple….marshmallows and peanut-butter….that’s it.  Then I drizzled some melted white chocolate for a topper.

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For some veggies:  I went with Sweet Peppers, saute’d in Olive Oil….

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Then I decided to stuff them with fresh avocado and cream cheese…

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After stuffing the  cream cheese and the avocado in there, I served them on some cute little appetizer trays, I picked up at Pat Catan’s.


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For small sandwich bites, I sliced sausage and  garlic bread sticks.


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But the real hit seemed to be the pumpkin pie with graham cracker crust, topped with drizzled white chocolate……


For my friends and family, Thank You All so much for attending….it was nice to have a gals night. And as soon as my orders come in AND I order a couple more items, I’ll  post the finished laundry room….By the time I’m done, I’ll be HYPER-organized.


Links in the Veggie Patch with Orange Glaze Sauce

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Ahhh…..sausage. Such a strange way to encase a pig. Just the word is rather bazaar.  I’m always looking for new and creative ways to dress it up, so to speak. Mainly so I don’t have to refer to it as ‘sausage’ anymore. So this morning, I got busy with a drawer of veggies. With Mother Nature as my muse, here’s what I came up with. And YES…the taste is just as colorful as the food. Being able to rename it : Links in the Veggie Patch….well…that was the added bonus.


I started with my links. 

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I’m funny about pork sausage…I want it cooked extremely well. So I started by adding a couple inches of water to a pot. And while I prepared the ‘garden’, I simmered the sausage.


The Garden:


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  • Pearl Onions
  • Brussel Sprouts
  • Cherry Tomatoes
  • Parsnip
  • Mushrooms
  • Turnips
  • Kohlrabi
  • Sweet Peppers

The Orange Glaze

  • Oranges
  • Rosemary
  • Thyme
  • Sage
  • Sugar (about a cup)
  • Water

First I removed the rough blunt end of the sprouts. I prefer them that way, as they soften much quicker.

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Then I peeled the ‘pearls’…

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Obviously, the tougher veggies take a little longer to grow tender, so they went into the skillet first.

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While those were tenderizing, I prepared the rest….

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Tip: The best oil to use for this is coconut….you can add a little water to help steam the veggies from within.

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NOTE: I didn’t add the mushrooms, tomatoes, sweet peppers or pearls: until the tougher root veggies were nearly done.

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For a little kick, I added some seasonings. It may seem strange, but steak seasonings will do in a pinch and the flavor is fantastic! I also like a bit of Kosher Salt.

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While the sausage is steaming in a couple inches of water….and the veggies are lightly browning, I began my orange glaze sauce….

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The sauce is a mixture of sugar, water, rosemary, sage, thyme and oranges. I simmered until bubbly and set aside.

Going back to my links, I removed them from the water and put them into a skillet….

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After I was sure they were mostly cooked through, I simply cut them into bite size chunks….

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And I cooked them till they were a lovely crisp deep brown.

After spooning my veggies onto a serving platter, I topped them with the links and served the whole kit-n-kaboodle with side of fruity orange glaze….

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All in all, this recipe was fun, inspiring and chalk full of flavor. I hope you all enjoy it as much as I did. As always, feel free to tweak it. The beauty and the flavor….are in the belly of the beholder. Happy Eating!