On My Mind Today

As we age, we have a greater appreciation for time alone. We are not as eager to be surrounded by constant noise and chaos; we have had plenty of that in our younger years. We need time to ourselves every now and then to reset our emotional barometer. Daily life (especially more recently) can be filled with stress. The emotional toll that this stress can take on our mind and body can create havoc not only for us personally, but for those around us also. For me there is no better stress reliever than to be alone in total silence; nothing but peace and tranquility to soothe my weary soul. The only thing that I will allow to enter this sanctuary would be the sounds provided by the living world. Wind, waves, birds, and other music from nature can inspire calm at our most difficult times. There are many ways to enjoy time alone even if we are in the midst of others. I have had some very peaceful moments when surrounded by strangers. We can be sitting on a sunny beach with the sounds of chil...

With spring finally turning to warmer days, we begin to think of fresh and cool additions to our brunch menu. This fruit and yogurt trifle is not only delicious and healthy, but also a beautiful dish for your table. Feel free to add your own favorite fruits to make it your own. Hope you enjoy this light addition to your weekend brunch.   Fresh Fruit and Greek Yogurt Trifle   Approximately 1/2 of a 10 oz. Angel Food Cake, cut in cubes 2-1/2 cups Fresh Strawberries, sliced 1-1/2 cups Fresh Blueberries 1 - 32 oz. Container of Vanilla Greek Non-fat Yogurt   (Reserve 1/2 cup strawberries and 1/2 cup blueberries for top)   Layer 1/2 each of the cake and remaining strawberries and blueberries in a 3 quart glass container. Cover with 1/2 of the vanilla yogurt.   Repeat layers of cake and fruit. Top with remaining vanilla yogurt.   Place reserved strawberries and blueberries on top. refrigerate for at least one hour.   Serve with toppings such as granola, ...

Easter is the day we celebrate the resurrection of Jesus (when he rose from the grave). No man had taken his life. He had given it freely for us - to restore our fellowship with God. He had been crucified and was buried for three days. All his disciples had believed that he was gone for good.  He had told the religious leaders and his disciples that He would give His life and on the third day rise from the grave. The religious authorities had remembered His words and tried to prevent it by putting a large stone in front of the tomb, a Roman seal, and guards. But none of that prevented God’s plan for that first Easter. Although this is why we celebrate Easter, the holiday also represents time with family for good food and making memories. Unfortunately, family holidays change as years pass, and what once was fades. A few years ago, I was reminded of this by something my granddaughter said. She told her mother that she misses Easter dinner with the family at my sister's hom...

I recently heard someone give advice that really struck a chord. He said, “When you reach the end of your comfort zone step forward”. Such profound meaning in just a few words. How many times have we yearned to try something new or wanted to make changes in our lives, only to be held back by our own fears or discomfort? The fear of the unknown, or that which makes us uneasy, can leave us frozen and unable to make changes that may just lead to better things. There are some who easily welcome change and new challenges. If they have any fears it is not apparent to those around them. How we envy these risk takers who so easily abandon what holds some of us back. What is in their nature that keeps them from staying in their comfort zone? Perhaps they were born with it, or maybe they learned from their parents. When faced with our fears, we need to ask ourselves what is holding us back. Most of us have the desire to do more. We may want to see the world to explore other cultures, or take a s...

If you are looking for something new and delicious for the upcoming Easter holiday, these are sure to be a big hit with family and friends. Recently I heard someone talking about asparagus, prosciutto and blue cheese wrapped in puff pastry, so I went looking for a recipe, and found a similar recipe from Kylie Lato and made a couple of adjustments. They turned out great and were a big hit with our dinner guests.   Asparagus, Prosciutto and Bleu Cheese Wrapped in Puff Pastry 2 sheets puff pastry dough, thawed 18 thin slices prosciutto 36 spears asparagus, woody ends removed, halved widthwise Crumbled Bleu Cheese 1 egg, beaten 1 tablespoon olive oil salt fresh ground black pepper   Preheat oven to 400 degrees. 1. Unfold puff pastry and cut along seams, creating 6 long rectangles out of the two sheets. 2. Roll each long rectangle a bit thinner (about 3.25" wide by 13.5" long). 3. Cut each rectangle into 3 equal size rectangles. This will give you 18 equal size puff pastry r...

Spring snow.... we don't want any, but we always have at least a few days with flurries or an occasional storm after the first day of spring arrives. It's usually wet snow that melts rather quickly. When I was growing up, my father would call it "poor man's manure"; something to put nutrients in the soil for the upcoming growing season. Although the past week has not been very warm, we were given a sunny day before the rain comes back this weekend. I decided to take advantage of the sunshine after feeling cooped up and gathered some tools to clean up a few things in the garden and flower bed. This is phase one - work that gives me a glimmer of hope and visions of what's to come. There have not been many changes in my flower bed for several years, so last fall I cleared out much of what had been there for too long. It felt good to remove tired old plants and get things ready to lay down new soil this spring. The daylilies have sprouted and are reaching for the ...

Open water on the lake appeared like magic, with the ice disappearing while we slept. The first sign of spring to greet us, as we wait for brighter and warmer things. April showers have arrived at our door, but the cold of March is still lingering. Our mind is searching for the warmth of spring, as our bodies are still chilled to the bone. Geese and ducks have returned to the lake, enduring the cold water as they float. Once again, we can hear optimistic birds sing, in spite of the gray dismal skies above. With the ground free of snow our minds wander, aching to put our hands in the earth. As hard as it is to wait for gardening time, we will dream of the things we will plant. Each day new signs seem to appear, hinting that warm spring days are near. The daylilies are pushing through the earth, and buds are filling all of the trees. Mother Nature, she is a fickle one, giving us teasers here and there. Will today be another wet and cold one, or will we get a taste of what is to come....

Several years ago, I was looking for a recipe for Ricotta Pie and found this one online. I was surprised that Ponzio's was willing to share their recipe, but apparently, they were once featured on Food Network and had an enormous demand for the recipe. I am grateful that they were willing to share as this is the best Ricotta Pie I have ever had. The blend of orange and lemon zest gives it an amazing flavor. This pie is the perfect ending to your Easter dinner. Thank you, Ponzio's for sharing. Ponzio's Famous Ricotta Pie The filling is enough for two pies. 2 - nine-inch pie crusts (homemade or pre-made) 2-1/2 pounds Ricotta Cheese 1-3/4 cups heavy cream 3/4 cup powdered sugar 5 whole eggs 2 egg yolks Zest of 1 orange and 1 lemon 1/8 teaspoon vanilla Preheat oven to 320 degrees F. 1. In a large bowl, add Ricotta and powdered sugar. Mix at low speed. 2. Add eggs, egg yolks, heavy cream and vanilla. Continue mixing on low speed until texture is smooth. Add zest and place fillin...