On My Mind Today

There is much debate today regarding the sexual assault/harassment charges coming out after many years of silence. Some choose not to believe because of the delayed accusations. Considering there are those holding, or running, for political office who have been accused with no repercussion, I guess some might have doubt. I say to those people don't judge what you don't understand. Some of this comes from a difference in how women and men think. I have had conversations with men close to me and they tend to believe the accusations may not be true because the women didn't speak up at the time. I remind them they are thinking like men. They don't know what it feels like to be sexually assaulted or harassed, and fear speaking out. Fear because the person involved is powerful or they may hold your career in their hands. There is also fear that nobody will believe you; that either you "asked" for it, or that you are just out for a monetary settlement. I ask them,

With New Year's Eve right around the corner, I though that some of you might be looking for some new ideas for your holiday party. With the colder weather, these two hot dips are easy to make, and sure to be a hit with your guests. The hot artichoke dip is a recipe I picked up many years ago, and the hot shrimp dip is from Hidden Valley. Hope that you and your guests enjoy!! Hot Artichoke Dip 2 - 14 ounce cans marinated artichoke hearts, drained 1 cup grated Romano cheese 1 cup shredded mozzarella 1 cup mayonnaise 1 teaspoon minced garlic 1. Preheat oven to 350 degrees F. 2. Mix all ingredients and put in greased casserole dish. Bake for 25 to 30 minutes. Hot Shrimp Dip 1/2 cup fresh chopped parsley 1 cup mayonnaise 1 cup sour cream 1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 1 pound cooked baby shrimp, chopped 1 tablespoon Dijon mustard 1 cup, plus 2 tablespoons grated parmesan cheese, divided

Watching the news today often brings much disappointment and despair as I see events taking place in this country, and around the world. So much hatred, or mean spiritedness, seems to have taken over our society. People somehow feel they have the right to say whatever they are thinking without taking time to think through how it sounds. The words go directly from their head to their mouth without stopping at a filter. All of this sets us up for a world where nobody cares about their friends, neighbors or the strangers they encounter each day. Perhaps this is exactly what our world leaders are hoping for. If people are not paying attention to what they are doing, then it will enable them to do exactly as they please without thinking of the consequences for their citizens. There are times that I'm glad I won't be around in 30 years, when what seems inevitable happens from events being put into motion now. At times the fear and sadness in my heart, for my children and grandchi

Just in time for your Christmas brunch, this recipe from Food Network Magazine is sure to be a big hit with family and friends. I made this recently as we both love eggnog, and we were not disappointed. Since there are only 2 of us I was able to freeze the leftovers for later. You can put it together quickly, and the bonus is that you prepare it the night before and just bake in the morning. Bon appetit! Eggnog Overnight French Toast 8 large eggs 2 cups half-and-half 1 cup eggnog 2 tablespoons granulated sugar 2 tablespoons packed light brown sugar 1 tablespoon pure vanilla extract 1-1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 loaf challah bread (about 15 ounces), sliced 1/2 inch thick 3 tablespoons turbinado (or light brown) sugar Confectioners' sugar, for dusting Whipped cream and/or maple syrup for serving  1. Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sug

When we think of preparing for the Christmas holiday, the usual things come to mind; decorating the tree, putting candles in the windows, and buying and wrapping gifts. Many of us also think of doing for others who are less fortunate. All of these things are fun and can fill our hearts with the Christmas spirit. Of course at times, there can be stress that goes along with it. The secret is to find something that takes away that stress and allows the holiday spirit to return. For me, the stress reliever is baking. First I turn on some Christmas music or a favorite old Christmas movie to set the mood. Today I was lucky enough to have White Christmas and Miracle on 34th Street. Then I get my hands in the flour, sugar, chocolate, etc. and begin creating. I can feel myself relax immediately, and my mind drifts away clearing out any stress or negativity. There is something soothing and healing for my soul when I am deep into creating treats to share with family. Not only does it renew my

Seems like only a short while ago we were enjoying the hot, sunny days of summer. Then in the blink of an eye fall was upon us with cool nights, warm days and breathtaking color. How I wish these seasons would stay with us much longer than they do. But, that is not to be as we have been so boldly reminded in the past week. Not one winter storm, but two have covered our doorsteps providing us with one more chore to add to the list. Mother Nature has made sure we know winter will soon arrive with a blast of cold arctic wind that can cut through even the hardiest of souls. As the years pass by I find that I have mixed emotions regarding winter; more of a love-hate relationship. There is nothing to love about the bitter cold cutting through to the bone so you feel as if you will never be warm again. Then there are times we need to shovel 2-3 times in one week so every muscle aches for days. Or, even if you are comfortable driving in the snow, having to be on the road with so many other

I have made banana bread adding many different ingredients for a change from the traditional. Some that I love are chocolate chips, various types of nuts, zucchini, pumpkin, raisins or dried cranberries. When I recently went to make a loaf of banana bread he didn't want any of these added, so I went looking for something very simple. I found a recipe that had a sugar cinnamon topping and decided to add this to my favorite banana bread recipe. It combines the great taste of bananas with sweet sugar cinnamon. It was a big hit and will be put in the files for future use. Banana Bread with Sugar Cinnamon Topping 2-1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3-1/2 teaspoons baking powder 1 teaspoon salt 3 tablespoons vegetable oil 1/3 cup milk 1-1/4 cups mashed bananas (2 to 3 medium) 1 egg 1 cup chopped nuts (optional) For the Topping: 2 tablespoons butter, melted 2 tablespoons sugar 1 teaspoon ground cinnamon  1

As 2017 nears its end, I find it has been a year that made my heart feel burdened. Events throughout the year have placed a heavy load on all of us. Terrible tragedies around the world seem to be happening far too often. Some created by Mother Nature, and others by those who choose to do evil acts. Mother Nature's events, although difficult as we watch people lose so much, are something that occur naturally (albeit global warming plays a role). Somehow, we find a way to accept these events, and they bring us closer together as we help those affected. The evil acts by those who hate transpire far too often today, and we cannot allow ourselves to become numb to them. By doing so it gives fuel to their fire, and they will eventually win by turning human against human. These events attempt to fill us with hate, and tear us apart, creating havoc. When my heart has felt heavily burdened by all of this, I turned to the positive that is happening. We really don't have to dig to

Late Autumn and most of the leaves have fallen to earth and become brown and brittle. We are at the beginning of December, and have been fortunate to have some fairly warm temperatures and no snow. Many years we could not have waited so long to tackle this project. There have been a few days with very high winds which made our job much easier, and I told him we were only one or two wind storms away from not having to rake at all. Raking leaves can be fun or a chore depending on what stage of life we are in. As children we might grumble a bit when asked to rake, but in the end it was more fun than work. Before scooping up the leaves we would always make a huge pile so we could run and jump into them. Of course by the time we were done playing, we had a bit more work to do to get them all dumped into the trees in the back of the property. Now that we are adults it seems like one more monumental task to add to our list. It's no longer fun, and we tend to procrastinate for as long

I am always looking for new and different meatless meals. Although I do enjoy a great steak, sometimes it's nice to enjoy the veggies. This recipe comes from Naturally Ella and has a delicious blend of flavors. With this asparagus pizza, by shaving the asparagus it cooks perfectly with the pizza. The key to shaving the asparagus is to find a flat-handled utensil to lift the asparagus off the cutting board. Also, look for slightly thicker asparagus which is easier to shave. Shaved Asparagus Pizza with Gorgonzola 3/4 pound of asparagus 6 scallions, diced (both whites and most of the greens) 2 tablespoons olive oil, divided Cornmeal, for dough 1 ball of pizza dough (store-bought or homemade) 1 clove garlic, minced 4 ounces mozzarella cheese, shredded 2 ounces gorgonzola, crumbled 1. Prep asparagus by shaving into thin slices. Toss with the diced scallions and 1 tablespoon of the olive oil. Asparagus should be well coated

As the holiday season has come upon us once again, we all have begun to feel the stress of trying to do it all. I have seen and heard it from my children, and I try to tell them that they need to stop striving for perfection on Christmas. The best part of Christmas isn't what you give or get, but the joy of being with family. With that in mind, I felt that this blog from a few years ago was worth repeating: Each year the holidays seem to become more and more stressful. Between advertising that starts even before Halloween, the pressure to give gifts that nobody needs, and the obligation to try and get the entire family together on Christmas Day it's no wonder people are getting stressed and cranky. And this doesn't even include friends or work events. Instead of feeling merry and bright, we have the bah humbug syndrome. Everyone needs to take a step back and breathe, and remember that they can't do everything in one day. Gifts should not be expected and what is

Thanksgiving, a day that reminds us how fortunate we are to have family, friends and a bounty of food to enjoy. As we gather around the table to partake in this annual event, we need to remember those who either will not be with family, or will have no Thanksgiving meal at all. Remember the men and women who serve in the military who are far from home. No seat at the family table as they serve in foreign countries to protect our freedoms. Their families missing them, and praying for their safe return before the next Thanksgiving comes around. Remember parents, brothers, sisters, children and grandchildren who live too far away to be with family on the holiday. Take time to call and let them know their absence will leave a void as you gather. If possible, do a video call so your smiles can brighten each other's day. Most of all, remember those who are homeless and may not have family to share the day with. If they are lucky they will have a meal at a shelter with strangers end

The perfect addition to your Sunday brunch, this breakfast casserole is sure to please your family or guests. Flaky croissants with two kinds of cheese, bacon and eggs make for a delicious beginning to your day. If you prefer, you can use sausage or ham in place of the bacon, or try some of your other favorite cheeses. Croissant Breakfast Sandwich Casserole from Darci Juris 6 large croissants, cut open 1 package of bacon 6 slices of provolone cheese 1 cup cheddar cheese, shredded 8 eggs 2 Tablespoons milk 2 Tablespoons butter 1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9 x 13 baking dish. 2. Cook bacon and set aside on a plate with a paper towel to soak up the grease. Once cooled, break into i inch pieces (approximately). 3, Place the bottom halves of the croissant in the dish, trying to get them as close together as possible. 4. Spread provolone and cheddar over the top of the croissants. Bake in the oven until cheese begins to

When we are young we can't wait to grow up; then when we get older we wish we were young again. Society's views on aging do not help. It's as if we should be embarrassed that we are no longer youthful. All we need to do is observe those around us and we will see people struggling to look or act young; as if by doing so then others will believe they are. The truth is, everyone knows how old we are (or at least can guess), and in the end it can look foolish. I have never understood why people want to embarrass themselves by dressing too young, or behaving as their children would. Of course it's even more prevalent in the entertainment world where they are led to believe their career is over if they appear or act too "old". Unfortunately, at times they go too far over the line and it's very difficult to watch. Often I feel sorry for them as their insecurities push them to do humiliating things. I also wonder if they have children and the impact it can hav

So here we are at mid fall with Mother Nature giving us a taste of the bitter cold temperatures on the horizon. Somehow they feel even colder, and the north wind stings a bit more, when there is no snow on the ground. The daylight hours are waning, and on the dark and gloomy days seem almost non-existent. I know that I am not yet ready for what's to come. There is still beauty when the sun shines on the rust colored leaves, as they become dry and brittle before falling to earth. Once on the ground they will dance in the wind until they become saturated from rain and snow, and then turn to fertilizer. They will nurture the soil in preparation for the next growing season. Beautiful flowers, once so brilliant, have been taken by the frost. My hearty rose bush filled with blossoms held on for as long as she could, but is soon to head for her winter rest. She will safely sleep beneath a blanket of snow. The wildlife around the lake has either flown off to milder climates, or they

From The Chunky Chef, these pumpkin spice cookies are soft and moist, and are decadent when sandwiched together with a delicious browned butter maple cinnamon frosting. Very easy to make, and the aroma that fills the house while they are baking will have your mouth watering. If you have pumpkin lovers they are sure to be a big hit! Pumpkin Spice Whoopie Pies with Browned Butter Maple Cinnamon Frosting SPICED PUMPKIN COOKIES : 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves pinch of ground nutmeg 2 cups packed brown sugar 3/4 cup vegetable oil 1/4 cup butter melted butter, cooled 2 eggs 2-3/4 cups canned pumpkin (NOT pumpkin pie filling) 1-1/2 teaspoons vanilla BROWNED BUTTER FROSTING : 5 tablespoons butter 4 ounces cream cheese, softened 1 tablespoon maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg