On My Mind Today

How could it be that this much time has passed. Seems like only yesterday we greeted you with a smile, our hearts filled with anticipation. Wondering what you would bring with your new year. We approached this new beginning filled with hope, and dreams of what could be. Things we want to accomplish, places we want to go, and so many people we want to spend time with. Early on the time goes at a leisurely pace, giving us the illusion all is possible. We meander through winter with ease taking a breath and a break from all the holiday chaos. With spring our thoughts turn to what is to come. The winter snow starts to melt, and warmer days arrive. Each day seems to go by a bit faster as we prepare  to greet the summer days that follow. The long, warm, lazy days of summer slows the pace a bit once more. Time for lying on the beach to soak up the sun,  tending gardens, and the many  cook-outs with family and friends. Along comes fall signaling the end of summer, and the beginning of the last

From the kitchen of Better Homes and Gardens, this will be a great addition to your Sunday brunch. The recipe calls for 9 oz. of frozen cut asparagus (thawed and drained), but I prefer fresh so have adjusted the recipe accordingly. This can be prepared the day before and kept in the refrigerator until ready to bake. You will be certain to get rave reviews from your guests when they get a taste of this delicious strata. Bacon-Asparagus Strata   8 strips bacon, crisp cooked, drained and chopped** 3/4 - 1-pound fresh asparagus, cut and blanched 3/4 cup roasted red peppers, drained and chopped 12 slices dry white bread (I prefer sourdough), cut into 1/2-inch cubes (about 8 cups) 3 cups shredded Swiss cheese (12 ounces) 8 eggs 3 cups milk 1-1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon cayenne pepper     1. To blanch asparagus put cut pieces into small microwave safe bowl. Add 2 tablespoons water and microwave on high for 1-2 minutes until cri

 "Twas The Night Before Christmas," was written in the early 19th century, and is one of the oldest and most popular Christmas poems. There is a dispute over the author, and the poem has been attributed to both Clement Clarke Moore and Henry Livingston, Jr. over the years. It was first published on December 23, 1823, in the  Troy Sentinel  newspaper in upstate New York. It is also referred to as "A Visit from St. Nicholas" or "The Night Before Christmas." Today I want to share with you the original lyrics to the poem. Hope you will enjoy sharing this with your children and grandchildren. 'Twas the night before Christmas, when all thro' the house, Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care,  In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds, While visions of sugar plums danc'd in their heads,  And Mama in her 'kerchief, and I in my cap,  Had j

With Christmas less than a week away, here is a great appetizer for your special gathering. I have never been a mushroom lover, but a good friend gave me a container of beautiful large mushrooms. Not wanting to waste them I went looking for a stuffed mushroom recipe. I discovered this one from Taste of Home and gave it a try. They were absolutely delicious! I hope they are as big a hit with your family and friends as they were in my home. Sausage-Stuffed Mushrooms 12 to 15 large fresh mushrooms 2 tablespoons butter, divided 2 tablespoons chopped onions 1 tablespoon lemon juice 1/4 teaspoon dried basil salt and pepper to taste 4 ounces bulk Italian sausage 1 tablespoon chopped fresh parsley 2 tablespoons dry breadcrumbs 2 tablespoons grated Parmesan cheese 1. Remove stems from mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid. 2. In a large skillet, heat 1-1/2 teaspoons butter. Cook stems and onion until tender. A

In our younger years we believe we have all the time in the world. There is no sense of time passing us by as we get caught up in the day-to-day routine of life. Between work, raising children and a myriad of other things, we sometimes proceed mechanically through our days. As the years rush by we become aware of how we are allowing precious opportunities to slip by. With this awareness comes an urgency to stop and give family and friends our greatest gift, the gift of our time. Our children become adults, our grandchildren grow quickly from babies to teens, and our parents age before our eyes. It all happens in a heartbeat, and if we don't give them our time, we may find there is no time left. Visit your children, or if they live too far away, call them.  Let them know how much you love them; show an interest in their lives and listen when they have difficulties. Share in their joys and their sadness; be their friend. If you have grandchildren, take them for at least a few days ev

From  Arman Liew at the BigMansWorld.com , these healthy flourless cookies are delicious! This quick and easy recipe needs no eggs, no milk, and no dairy. All you need is just one bowl and one food processor! I did not need these to be dairy free, so I used regular unsalted butter and made the oatmeal raisin and chocolate chip variations. They were a big hit at our holiday gathering. I look forward  to trying the other varieties  or trying some other mix-ins. No Flour Cookies - Basic No Flour Cookie Base  12 Servings 1 1/2 cups* gluten free rolled oats any rolled oats work 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 cup sugar of choice white, brown, coconut or sugar free 1/4 teaspoon salt 1 teaspoon vanilla 2 tablespoon coconut oil can substitute for dairy free butter/butter of choice 1/2 cup milk of choice 1/4 cup chocolate chips of choice or mix-ins of choice *I ended up using between 1-3/4 - 2 cups oats as the batter seemed a bit thin. Oatmeal Raisin Cookie 1/4 cup raisi

 It does not seem possible that another year has passed; yet here we are once again at the beginning of another Christmas season. Thanksgiving had not even arrived before the holiday advertisements appeared on television. The big push to convince consumers they need the latest gadget or fashions, the dreaded commercial aspect of the holidays. However, this is not what the Christmas season is all about. It means so much more, and if we open our hearts and minds, we will receive the best gift of all, the spirit of Christmas. As children it was easy to get caught up in the magic and excitement of what was to come. Watching holiday classics on television, indulging in Christmas cookies and candies, writing letters to Santa, and waiting with anticipation to see what Santa would leave under the tree. It seemed like Christmas day would never arrive. As we grew up and became teens, we lost much of the Christmas magic we never doubted as young children. We did enjoy our time with family, but it

We all know couples who have been together for decades. Sometimes it is obvious why these relationships have lasted, and other times not so much. There are couples we can look at and see immediately they were meant for each other, but one must wonder about the ones that do not fall into this category. When couples are asked how they have managed to remain together for so long, there are many ways that question is answered. A few common responses are: They are not only partners, but best friends. They tell one another they love each other every day. They allow their partner the time and space for hobbies, friendships, and time alone. They discuss differences and never go to bed angry. They make time for "date" night. They still hold hands. They work together as a team to make the relationship work. All of these are particularly good parameters to live by, but there are most likely very many other reasons that these relationships survive for decades. I recently read something f

Chicken, cream cheese, bacon, cheddar cheese and Ranch dressing; what's not to like? This recipe comes from Sarah Olson at themagicalslowcooker.com . A great simple recipe for a cold winter day, just put the ingredients in the crock pot and let it cook while you work. You can serve this over rice, a baked potato, or on a bulky roll. Very rich and filling, your family will walk away satisfied. Slow Cooker Crack Chicken Serves 6 2 lbs. boneless skinless chicken thighs, or boneless skinless breasts (trim off excess fat if desired) * 1 oz. packet ranch seasoning mix 16 oz. cream cheese 8 slices bacon (sliced, cooked and drained) 1 1/2 cups shredded cheddar cheese 1/2 cup sliced green onions Add the chicken thighs (or breasts) to the slow cooker. Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken. Cover and cook on LOW for 7 hours without opening the lid during the cooking time. Shred the chicken, this can be done right in the slow cooker with 2 forks. S

There are those days in all our lives where nothing seems to be right. No one thing to point to, no one to blame, just feelings that settle too deep. We can tell ourselves to let it all go, that our life is really not bad. As hard as we try, we can't shake it off like a cold chill that refuses to leave. When these feelings linger and refuse to leave, we may hear a whisper in our ear. Call it fate, or a guardian angel, in a stranger who suddenly appears. A kind word or compliment not expected will catch us by surprise. We turn to see the smiling face of a stranger sent to lift our soul. This small act of kindness, no matter how brief, will impact the rest of our day. A simple reminder to be aware of so much we have to be thankful for. As we go about our day, we must remember to spread kindness whenever we can. Some days we will be the guardian angel, and others the one who needs a hand. A few kind words, a compliment, and a smile can have impact far more than we know.

With the recent cooler weather,  I have found myself making a mental checklist of all that needs to be done in preparation for the winter season. So many tasks that I wonder if there will be enough time to complete them before snow falls. October rolled around and the tomatoes, peppers and eggplant were picked, then the withering plants were pulled. Recently, the rest of the garden finally succumbed to the colder temperatures and the last of the potatoes were harvested. In spite of the cold temperatures the herbs have not quite let go. I am always amazed at how hearty they are and how they fight what will come. My flower bed held on far longer than in the past, and Bees visited to collect nectar as long as the flowers continued to thrive. Alas, the last of the annuals were pulled and the perennials covered for the cold weather ahead. I will cherish my memories of the colorful floral display that I enjoyed spring, summer, and fall.  Outdoor repairs that had been put off were finally com

I love fresh vegetables and am always looking for healthy and flavorful ways to prepare them. I found this recipe online from Leslie Revsin at Fine Cooking. 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. This aromatic and savory side dish is great for a holiday gathering or a weeknight 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

In a few short days we will be celebrating Thanksgiving - a day to give thanks for the blessing of the harvest. When many of us think of this holiday we are brought back to grade school and lessons of the "First Thanksgiving" with the Indians and Pilgrims at Plymouth in 1621. As President of the United States, George Washington proclaimed the first nation-wide thanksgiving celebration in America, marking November 26, 1789, as a day of public thanksgiving and prayer. The date that Thanksgiving was observed varied from state to state until President Abraham Lincoln proclaimed in 1863 that all states would observe it on the same day - the last Thursday in November. A joint resolution of Congress, signed by President Franklin Roosevelt on December 26, 1941, changed the national Thanksgiving Day from the last Thursday in November to the fourth Thursday, where it has remained. Thanksgiving is a favorite holiday of mine as it is a day for exactly that - being thankful for what we ha

November has arrived, and with it come the gray clouds hinting of what's to come. It has never been my favorite time of year, and I often struggle to remain in an upbeat frame of mind. It takes a bit more energy to push through the gloomy days. Another reason November seems this way is because I know my loons will be departing before long. I have enjoyed listening to their repertoire of calls from spring to fall; imagining all the while what they might be telling one another. Such a beautiful, haunting sound that speaks to my soul. I will miss this very much. While visiting with a very dear friend, she questioned if I had seen a difference in the color of the loons as the seasons changed. I told her that they were very drab looking the further into fall we progressed. She read an article in a local publication about the loons which made her think of me, so she generously shared it with me. Although I have always loved the loons that return to our lake each year, I had not given muc

I love pumpkin! Pumkin pie, bread, whoopie pies, cookies, coffee - any way it can be prepared is fine with me. I am not sure where I found this pumpkin scone recipe, but it is quick, easy and makes 16 scones, so there are plenty for brunch guests, or to freeze for later.  As with my other pumpkin recipes, I add extra cinnamon, nutmeg and cloves for a nice strong spice flavor. Enjoy! Pumpkin Scones 2 cups all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1/4 teaspoon each cinnamon, nutmeg and ground cloves (optional) 1 stick cold unsalted butter, cut into cubes 2/3 cup pumpkin puree 3/4 cup heavy cream Preheat oven to 400℉. Whisk the flour, sugar, baking powder and spices in a large bowl. Work in the butter with a pastry blender until it is in pea-size pieces. In a medium bowl, whisk together the pumpkin puree and heavy cream; stir into the flour mixture until combined; do not overmix. Turn out the dough onto a floured surface and pat into and 8-inc

Remember those days not so long ago where joy seemed present each day? Worries were few and far between, easily handled with little thought or care. Plans were made to do pleasurable things, always ready to go and enjoy. Each event with family or friends another memory to hold tight to. These days it seems we are on guard to ensure others are safe and cared for. At times feeling older than we are, unable to just breathe and have fun. Watching others as they smile and laugh as if they haven't a care in the world. As hard as we try, we cannot help feeling envious of their joy. Our life has changed in so many ways, and we are adjusting every day. Learning to do what needs to be done, and letting the rest of it go. As time passes, we will accept  the new normal our life has become. Though days may never be as free as they were before,  our soul will ultimately have peace. And once again we will find that we can breathe, have fun, and find joy.

Propaganda - In formation, especially of a biased or misleading nature, used to promote or publicize a particular political cause or point of view. Propaganda can be true, but most of the time is false, and is used to push a personal agenda. During World War I the use of propaganda emerged as modern media outlets were on the rise, and was refined into an art. The sole purpose was to spread misinformation and rumors for political purpose. There are seven techniques used to spread propaganda: Name Calling: Using negative or discriminatory words to arouse suspicion and prejudice. To create the dislike of a group of people they attack their beliefs, leaders and religion. Glittering Generalities: Making generalized statements using slogans or catchphrases. Usually, they involve the ideas of love, honor, glory, family values, freedom or patriotism that will inspire pride. The statements say very little so they cannot be proved or disproved. Transfer: Using a revered symbol to promote the pro

 Another great recipe from the Betty Crocker cookbook. I was making an apple pie and after preparing the bottom crust and putting in the filling, the top crust decided it did not want to cooperate. Instead of making another crust, I went to Betty Crocker to look for other versions and found the French Apple Pie. The topping is extremely simple to make, and the results were amazing. Although I love a traditional apple pie, this one has become another favorite for us. Ingredients for One-Crust Pie Pastry 1/3 cup plus 1 tablespoon shortening 1 cup all-purpose flour 1/2  teaspoon  salt 2 to 3 tablespoons cold water. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons can be added if necessary). Gather pastry into a ball, shape into flattened round on lightly floured board. Roll pastry 2 inches larger than inverted pie plate

   Self-Centered - concerned solely or chiefly with one's own interests, welfare, etc.; engrossed in self; selfish; egotistical.  Although there are many kind, compassionate, and giving people in the world, all one needs to do is look around and they will quickly find a society that has become more self-centered than in the past. For some it is all about their own wants and needs; never thinking about those around them. Over the years, in an effort to build up our children’s confidence, we may have failed in some ways by making them think that they are “special” compared to others; that it is all about them and their needs. We want to raise children who are confident in who they are, but not at the expense of thinking less of those who are different, or who don’t have as much. If we want a peaceful and kinder society, we need to recognize it will be accomplished by the children of the world today; our time has passed, so we need to ensure they are educated and ready to take on this

Paris at last. It seems like it has been a very long journey to the city of love. We have been looking forward to the sights and sounds that Paris has to offer. Since we arrived late afternoon on day ten, we would only have one full day to explore. After checking into our room and freshening up, we asked for directions to a good Italian restaurant. I know, you would think we would go to a French restaurant in Paris, but I live with a Sicilian.  The concierge recommended Tripletta (triplettapizza.com) .  With directions in hand, we headed out to walk the city streets and find our destination. Easier said than done. Somehow, we zigged when we should have zagged, and were lost in the small side streets. We asked a young couple if they could help, but they did not seem receptive. Another couple observed this interaction and asked if they could assist. These wonderful people spent fifteen minutes helping us search for and find the restaurant. We could not thank them enough for their kindnes

While on our cruise recently, the chef gave a cooking demonstration one afternoon for the ship's guests. On the menu was Flammkuchen. Flammkuchen, literally translates from German as “flame cake”. It became popular in the 1960s at the beginning of the pizza craze. There are variations of it in much of Europe. It has a thinner crust and different toppings than a typical pizza and is great served with a side salad for lunch or a light supper. Ingredients:  Dough 1 C all-purpose flour ¼ tsp salt 3–4 tsp olive oil ⅓ C water Topping 2 Tbsp sour cream 1½ oz bacon, finely diced ½ white onion, thinly sliced 2 Tbsp dry white wine 1 Tbsp spring onion, green part only finely chopped Directions Dough: Preheat oven to 425°F (see note below). Combine flour and salt in a bowl; stir in oil and water until mixture begins to stick together. Knead well until dough forms. Let dough rest 30 minutes. Line baking pan with a piece of parchment paper. Flour prep area and roll dough out to 1/8 inch thick. T

 Such a short time ago we patiently waited for spring's warmth to unthaw the ground. The long cold days eventually surrendered, to allow the dormant to awaken again.   As if overnight buds appeared on the trees, giving hope of what was to come. Green leaves sprouted, and their edges unfurled, giving rise to the shade they would bring. Warm summer days were upon us, and we searched for a cool place to lie. Those beautiful trees, leaves whispering with a breeze, gave respite from the heat of the day. What is this that appears before us? Autumn has once again come to our door. Those green leaves of summer we cherished, have now turned to red, orange and gold. The color of the leaves is a joy to behold, and we wish it would last forever. Sun shining through the branches make a brilliant display and we thank God for the gift he bestows. Soon the leaves will turn to brown,  and be pulled from the branches by cool winds. As they are tossed through the air  they will appear to be dancers f

And so, the time arrives to make the final departure from our ship. There is sadness when we think of leaving behind peaceful days cruising along the Rhine, and the gourmet meals and excellent service and care we received while aboard. These are memories we will keep with us and think of fondly in the years to come. There will be a long day on the bus before we reach our final destination of Paris. However, the two stops we make enroute will leave lasting impressions. As we travel through France, we pass by cities and towns, interspersed with farmland and vineyards. As in Germany, the use of wind power in France is very evident by the number of wind turbines that we see. The first stop is the Luxembourg American Cemetery in Luxembourg, France. The U.S. 5th Armored Division liberated the site on September 10, 1944, and a temporary burial ground was established on December 29, 1944. Free use as a permanent burial ground was granted by the Grand Ducal government in perpetuity without char