On My Mind Today

There is one thing I am certain of – if you wait until you have enough money to retire then you will never retire.    I’m not saying you shouldn’t plan and save as much as you can, but the reality is most people will never have enough for the unexpected that will always arise in their lives. No matter how hard you try to anticipate every need that may occur, there will always be the one thing you didn’t think of. So are you going to just keep working until you are too old to enjoy life, or until your life ends on the job?    All of us realize as we get older that life is never as long as we would like, and that time flies by far too quickly. We may never be able to do all of the things we have dreamed of doing, but if we are lucky we will do a majority of them.   We need to try and experience all we can in life while we are still young enough and healthy enough to do so.    I hear so many people talk about retiring and not knowing what they will do with their time - thinki

In my conversations with family and friends today I often hear that they feel tired. Based on what is said it seems that the majority are mentally tired. Some of the factors that create this are: Stress of work/home. Health issues. Too much time looking at phones, computers and TV. All of these keep our minds constantly engaged and zap our energy mentally, which is not a good kind of tired.  Years ago we spent a greater percentage of our time doing physical activities. Whether it was playing outside as a child, or doing household chores or yard work as an adult, we worked our bodies. We didn't have the constant distractions which keep our minds engaged whether we want to be or not. Having our minds stimulated by looking at a computer, smart phone, or TV with 200+ channels is enough to make anyone feel tired all the time. Our society as a whole doesn’t do the amount of physical labor that our bodies need. Whether it is because we have a desk job, or just because we ha

For the many who do not eat meat, this dish from the Food Network Magazine kitchen could become a new favorite. With a blend of three cheeses, spinach, tomato and more these stuffed mushrooms are full of flavor. Ready in about an hour they can easily be made after work. Enjoy! Cheese Stuffed Portobellos   Cooking Spray 4 - 6 inch portobello mushroom caps 4 cups spinach, chopped 1 cup breadcrumbs (preferably panko) 1 cup shredded mozzarella cheese 2 shallots (1 finely chopped, 1 thinly sliced) 1 large tomato, chopped 3 tablespoons grated pecorino Romano cheese, plus shaved pecorino for topping 3 tablespoons extra-virgin olive oil, plus more for drizzling sea salt and freshly ground pepper 1/2 cup ricotta cheese 4 stalks celery, peeled and thinly sliced   1. Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes. 2. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped

A bit of history, and my thoughts on the subject...... The Social Security Act was proposed by Franklin D. Roosevelt and passed by Congress in 1935. The intent was for working people to pay into the fund and at retirement have a "nest egg". No one — whether they are a citizen, immigrant, or illegal alien — is eligible to collect Social Security benefits unless he (or someone else, such as a parent or spouse) has paid into the system. The Social Security Trust Fund was established in 1939 to receive monies collected for Social Security through payroll taxes. The monies in this fund are managed by the Department of the Treasury.  However, it is difficult to say whether the Social Security Trust Fund can truly be called "independent". The Social Security Act specifically states that the monies in the fund may only "be invested in securities backed by the full faith and credit of the Federal government," i.e. treasury bills, treasury notes, and treasu

Who doesn't love a fresh baked muffin hot from the oven? Brings to mind days from childhood. There are the traditional ones like Blueberry or Banana Nut, but it's nice to find something new. From Food Network Magazine this is sure to become a new family favorite. Sweet Potato-Chocolate Muffins 2 cups flour 1/2 cup mini chocolate chips 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup brown sugar 1 stick melted butter 1/2 cup canned sweet potato purée 1/2 cup sour cream 2 eggs 1. Mix flour, mini chocolate chips, baking powder, salt and baking soda. 2. In 2nd bowl whisk brown sugar, melted butter, sweet potato purée, sour cream and eggs. Fold into the flour mixture. Divide among 12 prepared muffin cups. Bake at 350 degrees for 20 to 25 minutes. Enjoy!

We all have something that can clear our minds and make us forget about the day to day trials and tribulations. Sometimes it takes many years before we get in touch with exactly what that "thing" is. As a child it is play. If you watch children engaged in playing games (real or imaginary) it is clear that it's the only thing they are thinking about. No worries about school, homework or household chores. If they are fortunate this ability to freely let go will last for many years. We all know eventually their lives will be filled with worries (girlfriends/boyfriends, sports college) and work. Adult responsibility and stress comes so gradually that before we know it these things have creeped into our lives as quietly as a lion hunting its prey. One day our spirit is free, and then the reality of life's necessary routine takes over. Somewhere along the way we forget what can clear our mind and bring complete calm. Slowly our free spirited soul is pushed into the back

I know we are all making an attempt to eat less and eat better with the new year. However, I love my sweets and find it very difficult to end my day without something for my sweet tooth. I found these peanut butter cookies topped with chocolate ganache. Who can resist peanut butter and chocolate? It is one of my favorite combinations. Nothing better than a cup of coffee and a cookie! Flourless Peanut Butter Cookies 2 cups creamy peanut butter 2 cups packed light-brown sugar 2 large eggs 2 teaspoons baking soda 1 cup coarsely chopped cocktail peanuts Ganache: 1/2 cup heavy cream 1 cut bittersweet chocolate chips Garnish: chopped peanuts 1. Heat oven to 350 degrees F. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer for 2 minutes or until smooth and blended. Stir in 1 cup chopped peanuts. 2. Drop by level teaspoonful 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or un

It's officially winter on the lake. This is not determined so much by the arrival of snow and cold, but by the fact that the lake has iced over. We awoke on January 5th to find a glistening sheet of ice covering the entire lake. It was late this year due to the extended warm fall air that lingered into December. My granddaughter asked me a couple of weeks ago, "How's the lake Grammie?" (Translation - Is there any ice?). Much to her dismay, I told her it was not frozen yet and we had only seen a small glimpse of ice at the very edges. Of course my grandchildren are looking forward to skating when they come over. I remember when I had their excitement and enthusiasm about skating. I loved it as a child, however the last time I put on a pair of skates I quickly found myself with sore ankles and a fear of falling. Funny how age and the lack of doing these activities changes our reaction to the sport. Probably because we know how much easier it is to break a bone, and

It seems like 2015 came and went in a flash. However, if I think back on the year I do remember the hours of shoveling snow last winter, a spring that seemed like it would never arrive, a summer that went far too quickly, and a fall that lasted right through Christmas. The very long fall with its warmer weather was a blessing for sure. Although there were many things that we did with family and friends, and projects that were completed, it all seemed to be a bit chaotic. In the midst of it all my ability to focus was significantly hindered. Not sure if it was because it was an unusually busy year, or if my sun, moon and stars were out of alignment creating a chaotic environment. Whatever the reason, I am happy to feel my focus returning. 2016 is beginning with a much calmer energy level and perhaps that is a good thing. There is still a very long "To Do" list, but I am approaching it with an adjusted attitude. As we have told my children in the past - you can eat an eleph

After all the amazing foods we have stuffed ourselves with over the holidays, it's hard to think of more. However, I'm sure you'll agree this dish is delicious when you give it a try. Easy to make and ready in a short amount of time. Pran plez! Jambalaya 2 Tablespoons olive oil 8 ounces boneless, skinless chicken breasts, cut into 1-1/4 inch pieces 6 ounces fully cooked Andouille sausage (2-3 links), sliced 1/4 inch thick 1 medium onion, chopped 2 small stalks celery, cut into 1/4 inch pieces 1 red pepper, cut into 1/4 inch pieces 2 cloves garlic, finely chopped 2 teaspoons Cajun seasoning 1-1/2 cups low-sodium chicken stock 1 - 15 ounce can petite diced tomatoes with green Chiles 1 cup long-grain white rice 8 ounces large peeled and deveined shrimp, tails discarded 2 scallions, thinly diced 1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and brown, 2 to 3 minutes per side