On My Mind Today

As we travel through the journey of life there will be times that test us or bring us down. It can be as simple as a bad day at work, a disagreement with a loved one, another birthday, a flat tire, or even burned cookies. But it also can be something more significant such as an illness, major injury or the loss of a loved one. When we encounter these bad times it can turn our world upside down, and we may find it tough to get through them. Our emotions can run from frustration, to anger and even the lows of depression. It's natural for anyone to feel a bit blue or depressed from time to time; to wallow in a little self-pity and think that nobody understands, or that they haven't been in our shoes. Of course, deep down we know that isn't true. Sometimes loved ones or friends can help us through difficult times. Then there are the more significant events that can require the help of someone outside our inner circle. As tough as it may be, when we hit these bumps in the

Life has been chaotic lately, so I have not had quiet time to contemplate the multitude of topics on my mind. Having said that, it doesn't mean I have nothing in my collection to share. I love chocolate, and when I get stressed, it's the first thing I turn to. Over the past year I changed from traditional sweetened chocolate to 90% chocolate. In searching for recipes to make my own, I found this one from thelittlehoneybee.com. It uses only unsweetened baking chocolate and honey, plus you can add in other things to your taste. This is a true dark chocolate, and it satisfies my sweet tooth craving! Chocolate Bark 113 grams (4 ounces) pure, unsweetened baking chocolate 2 Tbsp. honey ( a bit more if you like it sweeter) I only used 1-1/2 Tbsp. 2 Tbsp. mix-ins (dried cranberries, unsweetened coconut flakes, pumpkin seeds, chopped walnuts, raisins, peanuts, almonds, orange zest or your favorite) 1. Line a baking sheet with parchment paper and set aside. 2. Add th

I love fresh vegetables, and am always looking for new ways to prepare them that are healthy and flavorful. I found this recipe online from Fine Cooking by Leslie Revsin. These are easy to prepare, and after a brief time over high heat they are cooked slowly. Turnips do cook faster than carrots, so it's best to cut them a bit larger. A great side dish for your family dinner. Slow-Sauteed Carrots & Turnips 1-1/2 Tbsp. olive oil  1-1/2 Tbsp. unsalted butter 3 leeks, white and pale green part only, cut into 1/2 inch rings, separated, well washed, and drained (to yield 2 cups) 2 medium turnips (1 lb. total), peeled and cut into 1/2 inch wedges (to yield 2-3/4 cups) 5 to 6 carrots (3/4 lb. total), peeled and sliced on the bias 3/8 inch thick (to yield 2 cups) Salt and freshly ground black pepper 1 Tbsp. coarsely chopped fresh tarragon or basil 2 Tbsp. chopped fresh flat-leaf parsley 1. Set a heavy 9 to 10 inch skillet over high heat with the olive oil and bu

"Leadership - the process by which a person influences others to accomplish an objective." "True Leader - one who wants to give people pride and to make people stand on their own as leaders in their own right. Instead of trying to blind us with their brilliance, a true leader reflects our own light back to us." True leadership can be difficult to find, as it has been overshadowed by the bad leadership that is pervasive in the world today. We all can spot bad leadership because it is driven by ego, power and money, and it uses lies, bullying and oppression to divide and conquer. Bad leaders display characteristics such as egotism, narcissism, bullying and lying. They will tell the same lies over and over, until not only do they believe them, but they hope everyone else will. Their goal is to divide the people. I have held positions of leadership in the past, and quickly learned the difference between the good and bad leaders. The good ones easily gained the t

As the years pass by, I tend to think more and more about how I would like to be remembered. What are the words people will use when they speak of me? Before turning 60 I can't say that I thought about this often, or if I thought about it at all. Life was at a different stage; busy with work more than down time, and planning what would be next. Trying to figure out how to get to retirement and be able to comfortably enjoy it. Now that I am "semi-retired", and working part-time, there has been more time to reflect on life. What once was important no longer is, and there is clarity about what truly matters. A few things I have learned: A clean house is nice, but nobody comes over to see your house - they come over to see you. All the material things we once sought no longer matter. We truly need very little to be happy. When they tell you to stop and smell the roses, you really should. Spending time with Mother Nature can heal a broken soul. Put chores aside and

I'm always looking for great recipes that I can make ahead to serve for breakfast or brunch. Quick breads are not only easy, but there are so many variations that it's difficult to choose which one to try. I found this recipe in a Food Network Magazine booklet of 50 quick breads. It called for carrots, coconut and raisins, but I changed it up with Craisins. The results were a delicious bread that was a hit in my home. Definitely a bread I will make when we have weekend guests. Carrot-Coconut-Cranberry Bread with Cream Cheese Glaze 1 cup shredded carrots 1/2 cup vegetable oil 1/2 cup plain yogurt 2 eggs 1 teaspoon vanilla 1-1/2 cups flour 3/4 cup sugar 1/2 cup shredded coconut 1/2 cup Craisins 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon nutmeg 2 ounces softened cream cheese 3 tablespoons milk 2 tablespoons confectioner's sugar pinch of salt Preheat oven to 350 degrees F.

Sunshine, 38 degrees and the north wind whipping; doesn't it make you want to head out to the garden or flower bed? For those of us who find peace and solace with our hands in the dirt, there is only one answer - yes! This morning I was on a mission to retrieve the tool to grill some fresh Haddock for dinner. What started out as a trip to the gardening shed turned into two hours of immersing myself in the garden and flower bed. I have been looking out over the last several weeks, through the cold and spring snow, going over scenarios in my mind of what changes I want to make. So much that had been there for many years was removed last fall to make room for something new and fresh. Since the chives and garlic had broken through and raised themselves to the sun, I was unable to hold back any longer, so I grabbed some tools and got to work. With pitchfork and shovel I finally freed the roots of the old, woody oregano, leaving a fresh space for the new plant to take its place in

The Origin of Sarcasm: "Sarcasm can be traced back to the Greek verb sarkazein, which initially meant "to tear flesh like a dog." Sarkazein eventually developed extended senses of "to bite one's lips in rage," "to gnash one's teeth," and eventually "to sneer." Sarkazein led to the Greek noun sarkasmos (a sneering or hurtful remark), iterations of which passed through French and Late Latin before arriving in English as sarcasm in the mid-16th century. Even today sarcasm is often described as sharp, cutting, or wounding, reminiscent of the original meaning of the Greek verb." Sarcasm, wit, humor, satire or whatever you choose to call it. We all tend to use it in our daily life, and it is usually intended to arouse amusement. How many of us have had an "opportunity" to throw out a sarcastic remark when we hear someone ask a silly question? A joke at their expense to make people laugh.  Then there are

This cookie recipe comes from My Whole Food Life. Not only are they easy to make (complete in about 20 minutes), but they are also healthy. These cookies are vegan, gluten free and grain free. You can also use almond butter, or if you want nut free, you can try sunflower butter. Some add in ideas: chocolate chips, dried fruit, coconut, cocoa powder. I was a bit skeptical, but these cookies are delicious! Even my non-peanut butter lover likes these. Three Ingredient Peanut Butter Cookies 1 cup unsalted natural peanut butter 1/4 cup + 1 tablespoon maple syrup 1 teaspoon sea salt (if you want sweet, use 1/2 teaspoon) If using salted peanut butter omit the salt. 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a food processor combine all three ingredients until blended, and it is of dough consistency. 3. Using a cookie scoop drop cookies onto lined baking sheet. 4. Use a fork to flatten, then make a cross pattern. 5. Bake for 1