On My Mind Today

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