On My Mind Today

Every now and then I dig into recipes that I have not looked at, or used, in years. I recently came across this one that was given to me by a friend when my children were very young. This moist and delicious cake is great for a family dessert. If you have guests for dinner, you can glaze the top for a special end to your meal. Poppy Seed Cake 3/4 cup butter 1 cup sugar 4 eggs, separated (at room temperature) 2 cups flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla 3/4 cup poppy seeds 1. Grease 9" tube/bundt pan. Preheat oven to 350 degrees F. 2. Beat butter until light and creamy. Add sugar, a little at a time, beating well after each addition. Add yolks, one at a time.  3. Sift flour and baking powder.  4. Stir vanilla into milk. 5. Alternately beat in 1/3 flour mix and 1/3 milk until blended. 6. Fold in poppy seed. 7. Beat egg whites until stiff, but not dry. Fold 1/2 cup of the batter into the whites, then fold the whites back into the batter. Put batter into the tu

Celebrating the first day of winter makes some yearn for snow covered mountains and hot drinks by a fire. For others, the celebration has more to do with the knowledge that each day after this will have more daylight hours. It also means that we are closer to the end of the year, and the beginning of a new one. Each year I impatiently await the winter solstice. The exceptionally long, dark days leading up to it seem to drain my energy making it difficult to accomplish anything other than the necessary daily chores. So, I remind myself that once the solstice has passed, each day will have just a little more daylight which will lift my spirits and energy.  Earlier this week we celebrated the Winter Solstice. Even though this astronomical event receives an entire day of recognition, it happens in an instant. This year it arrived at 5:02 a.m. EST on Monday, December 21st when the North Pole was at its farthest tilt of 23.5 degrees away from the sun.  On this day, the Northern Hemisphere ex

"The only real blind person at Christmas-time is he who has not Christmas in his heart." ~  Helen Keller As Christmas Eve approaches, it has brought back memories of Christmas quotes and speeches from famous Christmas stories. On this day before Christmas I thought I would share a few of my favorites with you. From the Velveteen Rabbit by Margery Williams: "What is REAL?" asked the Rabbit one day, when they were lying side by side near the nursery fender, before Nana came to tidy the room. "Does it mean having things that buzz inside you and a stick-out handle?" "Real isn't how you are made," said the Skin Horse. "It's a thing that happens to you. When a child loves you for a long, long time, not just to play with, but REALLY loves you, then you become Real." "Does it hurt?" asked the Rabbit. "Sometimes," said the Skin Horse, for he was always truthful. "When you are Real you don't mind being hurt.&q

With Christmas and New Year's Day just around the corner, it's always nice to have a recipe that can be made in advance for an extra special holiday breakfast. Blintzes are thin pancakes that are filled with cheese or fruit, and then baked or fried. This casserole version was created by Ann Hillmeyer of Sandia Park, New Mexico and was shared in Taste of Home. I will be making this on Christmas Eve morning, but wanted to share now so others would be able to enjoy it with their families on Christmas morning. The picture below is from Ann Hillmeyer's recipe. Make Ahead Blintz Casserole Prep: 30 min. + chilling Bake: 45 min. + standing Makes 12 servings 2 cups 2% cottage cheese 1 carton (8 ounces) mascarpone cheese 3 large egg yolks 2 tablespoons sugar 1 teaspoon rum or vanilla extract 1/4 teaspoon ground cinnamon BATTER: 1-1/2 cups sour cream 6 large eggs, room temperature 1/2 cup butter, softened 1/2 cup frozen apple juice concentrate, thawed 1-1/4 cups all-purpose flour 1/4

This recipe was a contribution to Taste of Home from Beth Taylor of Utah. After living in Germany for five years and becoming a fan of traditional schnitzel, she came up with this easy recipe for the slow cooker. I recently made this for a dinner with friends and it was a big hit. The pork is very tender, and the flavor rich and delicious! Definitely one to add to my favorites recipe file. The picture here is from Taste of Home as I neglected to take one before it was gone. German Schnitzel with Gorgonzola Cream 1 pork tenderloin (1 pound) 1 cup dry bread crumbs 2 pounds medium Yukon Gold potatoes, peeled, and cut into 1/4 inch slices 2 cups heavy whipping cream 2/3 cup crumbled Gorgonzola cheese 1 teaspoon salt 1/4 cup minced fresh Italian parsley Lemon wedges 1. Cut tenderloin into 12 slices. Pound with meat mallet to 1/4 inch thickness. Place 4 slices in a 3-4 quart slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining 1/4

While traveling to see my mother we decided to listen to a mixed CD that was given to us several years ago. Hearing the first few notes of the very first song opened the floodgate of memories. It is amazing how music can transport us back in time to places and people we may not have thought about in years. As I listened my mind brought forth events that took place from my early teens to adulthood. My very first concert was at the Providence Civic Center (more years ago than I care to remember). We saw Aerosmith in their early years with Argent (Hold Your Head Up) as the opening act. So many others followed. There was a trip to Burlington, VT to see Van Morrison with three friends from high school; a night that I will never forget for many reasons.  Some were memorable for the incredible talent of the artists; Bonnie Raitt performing at the base of Stowe Mountain in Vermont with Lyle Lovett as her opening act. Her voice going from her well-known raspy rock to sounding like an angel. Bet

As I look out at the lake this morning, there is a light layer of ice from the recent cold weather. This reminder of what is to come over the next few months brought to mind the many people who will not have the warmth of a home to protect them from the elements.  Although we may not have the Christmas we want this year, most of us will have a warm house and a Christmas meal. With that in mind I am sharing a blog from two years ago; a reminder to do what we can to help those less fortunate during the holidays and beyond. A Bitter Winter Day -1 F with winds at 16 miles per hour making it feel like -24 F. I just came in from starting my vehicle in this frigid weather; I dread the trip back out to turn it off. However, if it doesn't run for a while today, it may not start tomorrow. As I sit in this nice warm house, filled with all the comforts of a home, I realize how blessed I am. I will always be warm, have a good meal to eat, clothes on my back, and other luxuries to make my life e

 From ManilaSpoon.com , these cookie bars are very easy to make; from start to finish you can have them in and out of the oven in just 40 minutes. The seven layers of rich sweetness are decadent and delicious, and a real treat for your taste buds! The simplicity of this recipe makes it a good one to make with your children. Hello Dolly Cookie Bars 1 stick (1/2 cup) unsalted butter 1-1/2 cups graham cracker crumbs 1 cup unsweetened flaked coconut 1 cup shopped pecans (or walnuts) 1 cup semi-sweet chocolate chips 1 cut butterscotch chips 1 (14 oz.) can sweetened condensed milk 1. Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 pan in the oven. Remove once the butter is melted ensuring that the entire bottom of the pan and an inch up the sides are coated. 2. Press graham crackers to form a crust. Make sure the crust is spread flatly and evenly. Sprinkle the coconut flakes all over the crust, then layer with the chopped nuts, chocolate chips, and then butterscotch chips. Pour sw

We have put our life on hold for a very long time this year. Even though there are days that many of us feel we cannot endure much more, we find a way to carry on. Life still moves forward so we must move with it to show our children that we don’t give up when we face adversity. Prior to 2020 we lived and dreamed on a grander scale; no worries about our health when we prepared for a vacation. As someone who was fortunate to travel for three weeks through Italy in the fall of 2019, we never had a minute of hesitation when we planned that trip. We had no doubt our travels would be safe and we would have the experience of a lifetime. This year, if anyone wanted to go somewhere it was much closer to home, and to less populated areas. If we were able to travel at all, it was mostly by car, stopping only when necessary, and taking in sites at wide-open spaces such as national parks. It was no easy task trying to take even a small trip. Brighter days do appear to be on the horizon, or at leas

We are all in need of some cheer to brighten our days. Thank goodness the Christmas season is upon us to give us a much-needed lift. Once the Thanksgiving holiday has passed, and our body has recovered from the big dinner, it is time to get into the spirit. After giving the house a good cleaning, the fun begins. Although we know what our boxes and bins hold for decorations, we always open them and smile as we rediscover the memories that each one of these treasures hold. Slowly and carefully we place each one in their special spot.  We save the best for last, setting up the tree for decorating. Once we have it perfectly placed the ritual begins. First the garland is wound around the branches near the lights so it will sparkle as they twinkle on and off. Next come the bulbs; shiny glass ones, hand carved wooden horses and sleighs, and precious ones made by our children. When our task is complete, we plug in the lights and take in the masterpiece we have created. Some of us will put deco

This quick and easy scrambled egg bake comes from cdkitchen.com , and is ready for your family breakfast, or brunch with friends within an hour. The basic recipe is very good, but you could also make this adding some of your own favorites such as crumbled bacon, onions, peppers, etc. I cut the recipe in half and used an 8 x 8 square baking dish with great results. Oven Scrambled Egg and Cheese Bake 4 tablespoons butter, melted 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dry mustard 12 eggs 1 cup milk 1/2 pound grated cheese (Cheddar, Monterey Jack, Swiss, etc.) 1. Preheat oven to 350 degrees F. Add the melted butter to a 9 x 13 baking dish, turning the dish to coat the bottom. set aside. 2. In a bowl, whisk together salt, pepper, mustard, and eggs until frothy. Whisk in the milk then stir in the cheese. Mix well. Pour the egg mixture into the baking dish. 3. Place the dish in the oven and bake for 25-30 minutes or until the eggs are set. Remove from the oven and let sit fo

Work, cooking meals, homework, laundry, cleaning, grocery shopping; the list goes on and some days seems like it will never end. This does not even include any extra projects that may come up. The pressure that we put on ourselves to accomplish "everything" is unrealistic. Somewhere along the way from childhood to adulthood we came to believe that we must complete all these tasks every day. Much of it is learned behavior from watching our parents. What we neglect to take into consideration are the many ways things have changed over the past couple of generations. We need to look back to understand why our grandparents, and even some of our parents, were able to do some of what we cannot reasonably accomplish in our day. When our grandparents came into adulthood and were raising children, our grandmothers usually did not work outside the home. Their work was taking care of the house and raising the children. They cooked, cleaned, shopped, helped with homework, and strived to c

This year has been difficult for everyone as we have struggled with the pandemic. Although strides are being made for solutions there is a long way to go before we will see an end. Even the toughest of us have felt near the breaking point at times. Unfortunately for many people, the pandemic is not the only burden they carry. As the last several months have passed by many have been faced with personal dilemmas that others may not be aware of. We all know someone who has lost their job due to the pandemic. What we may not know is how many of these people live with the fear of not being able to feed their family, or possibly ending up homeless if they cannot pay their mortgage or rent. They try to hide their anxiety from family members to maintain a sense of normalcy and security. Many others have received medical dianoses that have turned their world upside down. As they come to terms with this and any treatments they must have, they also live in fear of contracting a virus that could e

Many of us turn to traditional vegetables when it comes to the holidays; squash, peas, corn, etc. Every now and then it's nice to mix things up and add new flavor to the table. One of my favorites from Betty Crocker is glazed carrots. With the brown sugar, butter and orange peel, the flavor is sure to enhance your holiday meal. Glazed Carrots 1-1/2 pounds fresh carrots 1/3 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon grated orange peel 2 tablespoons butter 1. Cut carrots lengthwise into 3/8-inch strips. Bring water to a boil, add carrots; cover and heat to a boil. Cook for about 15-18 minutes until tender. 2. Melt butter in a skillet; cook brown sugar, salt and orange peel in the butter until bubbly. Add carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes. Serves 5-6

 With the Thanksgiving holiday only two weeks from now, and the COVID-19 pandemic running out of control once again, it's apparent we will not have a large family gathering. If we are lucky we have our immediate family in our home, but there are others who will spend this holiday alone. Although this is extremely difficult, we all need to be thankful if our families are in good health. With this in mind, I felt it was a good time for all of us to contemplate who we would like at our Thanksgiving dinner table if we had the opportunity. So many people that have impacted our world in positive ways. So once again I ask...who would you invite to your dinner table? Events over the last several years have recently had me reflecting on history, and the people who have come and gone leaving a major impact. In the midst of these thoughts one question came to mind; if I could invite anyone to my dinner table, who would it be? The answer was not quite as simple as one might think. As I start

“A library is a cross between an emergency exit, a life-raft and a festival—a cathedral of the mind; hospital of the soul; theme park of the imagination.” ~ Caitlin Moran Much of what we read today is online; whether it is a laptop, tablet or phone, we get a lot of our information from a screen. While instant, easy access can be a great time saver, there is something to be said for reading a book, newspaper or magazine. A trip to the local library can be a great adventure, and although libraries have changed in the last several decades they are still here. Their inventory of books, periodicals, and encyclopedias are now computerized, but as children we used the library card catalogue. These contained individual entries containing bibliographic information, including author's name, book title, and even approximate location. We learned how to research and discover new people, places and things on those index cards. Looking at old editions of local newspapers can teach us much about

 Although we have some warmer temperatures coming up this week, we all know that cooler weather will be here to stay soon. We all start to look to comfort foods when north winds start to chill our bones. Once again Food Network comes through with a nice hearty beef and barley stew. Just throw all the ingredients into your slow cooker and let it cook while you are at work. Come home to a house filled with the smell of deliciousness and a meal ready for your family to enjoy. Slow Cooker Beef and Barley 1-1/4 pounds boneless beef chuck (in one piece) 1 cup pearl barley 1/2 pound cremini mushrooms, quartered 4 stalks celery, quartered 2 medium leeks, sliced (white and light green parts only) 1 sprig thyme 4 cups low-sodium beef broth 1 tablespoon soy sauce 1 cup water salt and freshly ground black pepper Horseradish, for serving  1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a 6-quart slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4

  As anyone living in New England knows, November is traditionally a dark, gray, wet and dreary month. There are times that we are hit with snow early in the month, and depending on your point of view, it is either a blessing or a curse. The upside of early snow is that it allows us to see a bit of beauty as it covers the brown, decaying leaves. The downside...it’s too early for wintry weather.   For those who suffer from symptoms of light deprivation it can be difficult to get out of bed in the morning, and with the limited daylight they are ready to get back into bed shortly after dinner. They will face mood swings and lack of energy or motivation and may self-isolate and reach for the comfort of carbohydrates. Of course, all of this leads to weight gain and a  general  feeling of unhappiness.   November is one of those in-between months. October has many warm days and walks in the woods to enjoy an abundance of bright, colorful foliage. December ushers in winter and the Christmas se

 In our adult lives we will find our circumstances changing many times based on what stage of life we are in. Events that change circumstances include marriage, having children, career obstacles or health issues. We all have a tendency to get very comfortable with the status quo in our daily lives. Because of this comfort level we may not be conscientiously aware when are teetering on the precipice of collapse. This lack of recognition can leave us feeling unsettled and unable to move towards potentially positive changes. It can be difficult to see when we have reached the end of our purpose in different areas of our lives. If we cannot stop long enough to analyze where we are and what is causing our lives to feel out of control, then we cannot contemplate what needs to change. There are times that we fight change out of fear of the unknown. What if where we are headed is not an improvement from where we are now? What if we can’t adapt? What if we fail? All legitimate fears that ca

We are fortunate to have access to recipes for anything we may be searching for through the internet. I am thankful that so many people are willing to share even long held family secrets. Whether it's a main course, side dish or dessert, with a couple of clicks of the mouse you will find what you need. This recipe comes from wannabite.com and couldn't be any easier. If you and your family members are pumpkin lovers, then this is going to become a family favorite. Ready in a matter of minutes, rich, creamy and delicious. Pumpkin Fluff 1 can of pure pumpkin (15 or 16 ounce) 1 - 8 ounce container of Cool Whip 1 - 3.4 ounce package of vanilla pudding 1 tablespoon pumpkin pie spice 1. Combine all ingredients. Refrigerate or freeze. 2. Serve topped with whipped cream, and sprinkled with more pumpkin pie spice or cinnamon. Enjoy!!

The vegetable garden has been a test of our patience over the summer. There have been times that I wondered if we would reap anything from all of our hard work.   When it finally warmed up enough in the spring we carefully planted our vegetables and herbs hoping that all chances of frost were behind us. Since it was a cool spring things were not quick to flourish and it seemed that we would never see vegetables. As the first blossoms appeared we were filled with hope and anticipation. The first obstacle we encountered was a woodchuck; one morning I ventured out and the tops of my lettuce had been devoured. Ugh!! So we set out the Havahart trap, and once he had been captured we drove him a great distance away so he could find a new home. A sigh of relief and hope once again for the garden. Unfortunately it was false hope…within a few days a woodchuck struck again. Setting the trap once more we found that this one was not so quick to be fooled. It took quite some time to be rid of

Humans instinctively have a need to belong to small groups that have a purpose and understanding – a “tribe”. Although this tribal connection has been almost lost in much of society, bringing it back may be paramount to our intellectual and emotional survival. Perhaps we should look at the Navajo Nation for inspiration. Many Native American tribes have decreased their numbers, disappeared or lost their homelands, language or culture. The Navajo Nation has done the opposite, and now have over 300,000 members. Their geographical isolation and cultural flexibility have played a large role in this, making them the largest American Indian tribe in the United States. When the Navajo reservation was established in 1868 it consisted of roughly 3.3 million acres of land. By acquiring more land over the years their reservation now covers over 17 million acres in Arizona, Utah and New Mexico. They have retained their identity, and been selective about adopting new practices which has allowed th

I recently started using Lakanto Organic Monkfruit Sweetener as a replacement for sugar. I was very impressed as I could not distinguish any difference in flavor or sweetness from sugar. Works well in coffee or tea, and also in baking. They have recipes on their website  https://www.lakanto.com/ , and I decided to try this three bean salad. The only adjustment I made was to reduce the sweetener to 3/4 cup, and it was plenty sweet. We both loved it, and I shared some with my mother who also enjoyed it.    Three Bean Sweet Vegan Salad 1 can red kidney beans 1 can black beans 1 can pinto beans 1 medium or large red onion 1 cup Lakanto Golden Sweetener (I used the Lakanto Organic Monkfruit Sweetener) 2/3 to 1 cup extra virgin olive oil, or avocado oil (depending on how much dressing you like) Fresh cracked pepper, to taste Granulated garlic, to taste 1 bunch fresh cilantro, for a garnish (optional) Note: This recipe is easy to double for larger gatherings or families. INST