On My Mind Today

How many times do we tell ourselves we will do something tomorrow? Probably most of us do it more often than we realize. Too many days we fill our lives with housework, yard work, errands, or other chores on our routine list. However, while we bury our heads in the to do list, we are letting life pass us by. The following words have flowed from our lips both consciously and subconsciously: I will go visit my mother, father, sister, or brother another day. I have no time to stop and play hide & seek or tag with my children. Next year I will take my grandchildren to see... (fill in the blank). I am too busy to take the day to go sit on the beach and soak up the sun. My spouse/significant other and I can have alone time next week or next month. When I have more time, I will call my friend to catch up on our lives. Maybe tomorrow I will have time to start that book I have wanted to read. This list could go on forever; funny how we can always find a reason (or excuse) as to why we canno

A good head and a good heart are always a formidable combination.- Nelson Mandela We do not come into this world with preconceived ideas about people or hatred in our hearts. From the moment we become aware of others our instinct is to connect to them with kindness and love. We all know that prejudice and hatred are taught. What I do not know, is why anyone would want to take an innocent child and teach them to dislike/distrust others, and to treat them disrespectfully. What kind of life is this for a child? How can this behavior be of any benefit to them, or society, as they grow into adults? If we watch children at play, it is very apparent which ones are being raised to be kind and accepting, and which children live in a household with intolerance and hatred. The first group welcomes others to join them, while the second group will belittle and bully pushing those unlike them away. It can be easy to dislike a child who is mean to others, especially if it is directed at our child

I can always count on Food Network Magazine to come through with a great recipe. If you are looking for an easy sweet treat to have with your morning coffee, look no further than this. Total time from start to finish is about 40 minutes. The addition of ground coffee is a great flavor combination with the cinnamon and sugar. Bon Appetit! Coffee Cinnamon Buns 2 tablespoons melted butter, plus more for the pan 3 tablespoons granulated sugar 3 tablespoons packed brown sugar 2 tablespoons ground coffee 1/2 teaspoon grated orange zest 1/2 teaspoon ground cinnamon 1 sheet frozen puff pastry, thawed 1. Preheat oven to 350 degrees F. Butter a 12-cup muffin tin. 2. Mix the granulated sugar, brown sugar, coffee, orange zest and cinnamon in a small bowl. Brush the puff pastry with the melted butter and sprinkle with the sugar mixture. 3. Roll up the puff pastry into a log from a long side and slice crosswise into 12 pieces. Arrange cut-side up in the prepared pan. B

I enjoy reading, and stay on top of current news and events, but have not taken the time in the last few years to learn something entirely new. Over the past couple of months, while working at home, I have filled some of my time with online learning. Much of it pertains to things that will be of use while working, but it has been interesting to explore the latest tools these software programs offer. It’s fun to have those aha moments when you discover new things about a topic you thought you were well versed on. When I was younger, having the desire and drive to learn new things seemed effortless. In youth we are eager to take on the challenges presented to us. These added skills can make us become a more valued part of our peer group, or prepare us for advancement at work. Reflecting on this has made me think about the possibilities of expanding my knowledge and skills on so many other topics. Whether it be history, games, crafts or exercising the mind with crossword puzzles, the o

Although we are about a month into spring, there are many days that it’s difficult to believe this. In spite of more daylight hours filled with beautiful sunshine, the temperatures have been quite cold with north winds billowing almost non-stop. Trees are starting to leaf out, however it seems like it’s been a very slow progression. The bravest of spring flowers have been blooming more recently giving us a glimpse of what’s to come, but how I long to plant my flower bed. I’m inclined to believe the bees agree with me on this as I see them buzzing around looking for pollen. The chipmunks are scurrying around looking for food and every now and then I will see them sitting on a rock trying to soak up the sun’s warmth. The birds are slowly coming to the bird bath, but there have not been as many as usual, and some mornings they find a bit of ice on their water. I’m still waiting for the first glimpse of the Hummingbirds; I’m sure they are staying snuggled in their nests. Early in April

There are times that we want just enough dessert for one night. Making a large cake or batch of cookies provides too many servings, and leads us down the path of nightly dessert for several days. As I'm never one to turn down sweets, it's best not to have them available all the time. This recipe from Food Network Magazine is a quick and delicious dessert that will leave your family wanting more. Triple Chocolate Mug Cake Unsalted butter, for the mugs ½ cup sugar ½ cup buttermilk ** ¼ cup vegetable oil 1 large egg ½ teaspoon pure vanilla extract 1/3 cup all-purpose flour 2 tablespoons cocoa powder 1/8 teaspoon baking soda Pinch of salt Chocolate ice cream and chocolate sprinkles, for topping. 1.  Lightly butter 3 microwave-safe mugs. Combine the sugar, buttermilk, vegetable oil, egg and vanilla in a large bowl and whisk until smooth, about 2 minutes. Whisk in the flour, cocoa powder, baking soda and salt until just combined. 2.   Spoon about 1/3

I was very fortunate to spend time with my mother yesterday.  Unfortunately, it's a rare occasion to have this opportunity due to the "virus". Truly not the same wearing a mask and not being able to give her a hug, but I will take even these types of visits over nothing. Today I will not be able to see my daughters and grandchildren which will be very difficult. It has been so long since I have seen them and my heart longs to hold them all close to me. All of this has me thinking of motherhood and what it means to me, so I decided to share a previous blog on this topic. As I sit here on Mother's Day, I find myself thinking about my two daughters and how proud I am of the amazing women and mothers they have become. They have had their struggles, some I am aware of and many I'm sure I am not, but they have persevered and emerged stronger and wiser. Just as I did as I found my way on the road of motherhood. As we all know it's not an easy road to maneuver at

Civil Liberties - rights or freedoms given to the people by the First Amendment to the Constitution, by common law, or legislation, allowing the individual to be free to speak, think, assemble, organize, worship, or petition without government (or even private) interference or restraints. Freedom, independence, and liberty refer to an absence of undue restrictions and an opportunity to exercise one's rights, powers, desires or the like.  Living in a democracy with laws to protect our freedoms, it is difficult to willingly give up our civil liberties. Even if there is good intent to protect citizens, does our government, local or federal, have the right to enforce restrictive guidelines? If citizens do not follow the guidelines should local authorities be allowed to fine or arrest citizens?  There is no doubt that most of us are willing to cooperate for the safety of our families and neighbors. We all want to safeguard our health and prevent as many unnecessary illnesses and deat

From Swanson this classic Mexican dish combines chicken, black beans and veggies in a spicy broth bursting with flavor. We enjoy foods with a real kick of heat, and this soup didn't disappoint. Even with the 1/2 cup of sliced jalapenos, the other flavors shine through. Mexican Tortilla Soup Serves 8 1 teaspoon vegetable oil 2 large jalapeno peppers. seeded and chopped (about 1/2 cup)** 1 cup black beans, rinsed and drained 1/2 cup frozen whole kernel corn 2 tablespoons tomato paste 1 teaspoon chili powder 1 large onion, diced (about 1 cup) 2 cups shredded cooked boneless, skinless chicken breast 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced 1 carton (32 ounces) chicken stock 2 teaspoons ground cumin 2 tablespoons lime juice Tortilla strips for topping 1. Heat the oil in a 6-quart pot over medium-high heat. Add the onion and jalapeno peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. 2. St