Sunday, May 31, 2015

Therapy

SUNDAY, JULY 6, 2014

Today's Writing Prompt: Therapy

Have you ever been in therapy / counseling / mental health care / group therapy / family counseling / whatever you want to call it?



Yes.  Many many many years ago.  That's all I am willing to say.  Not that I'm embarrassed or anything.  Everyone needs help once in a while.  It is just that this story isn't just my story so I'm not willing to share it.  

Challenge: Follower

Scrapbook a layout about following the crowd.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Saturday, May 30, 2015

Challenge: Prize

Scrapbook a layout about winning a prize.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Friday, May 29, 2015

My Oddball Sampler Afghan is FINISHED!!!!!

Many many years ago I started making the very odd squares which make up the oddball afghan. I finished 5 or 6 of the squares and then life got in the road. After sitting in a basket for several years I must have given them away.

I started this same project again during the Summer of 2012 . . . 3 years ago . . .

. . . and this evening I finally finished it . . .







Wednesday, May 27, 2015

Challenge: Trends

Scrapbook a layout that deliberately follows or defies trends.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Recipe - Buttered Fiddleheads

Recipe - Buttered Fiddleheads

2 servings
Soaking 10 min 
Preparation 5 min
 
Cooking 10 min
70 calories per serving 

Ingredients

200 gfiddleheads
1 tbspbutter, unsalted14 g
1 pinchsalt [optional]0.1 g
ground pepper to taste

Before you start

Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes to reduce their bitterness, and cook them in plenty of water.

Method

  1. Prepare the fiddleheads: wash them well and soak them at least 10 min.
  2. Steam them 10 min or blanch them 15 min in a pot of boiling salted water. Drain them and shake a few times to remove excess water.
  3. Return the fiddleheads to the pan, add the butter, and season with salt and pepper to taste. Cook an additional couple minutes over low heat, with stirring, until the butter has melted and the fiddleheads are well coated and lightly coloured. Serve.

Challenge: Learning

Scrapbook a layout about something you enjoy learning.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!



MOOCs are amazing . . . Massive Open Online Course . . . but I think my addiction to them may be part of the reason why my DTDL . . . Dreaded To Do List . . . got so far behind.  I've actually had to put MOOCs on hold until I get caught up.  But I miss them so.

African Lion Safari, Hamilton ON

Last Father's Day, I purchased tickets for all the available children and grandchildren to spend the day at African Lion Safari.  We got a fabulous rate which included a bbq lunch because it was Western Alumni Day.

The only other time I was here was as a child and I remember very little except a baboon pooping on the white car in front of us.  I must have been very shocked or amused to retain this particular memory.

I think the thing I love most about this place is that, while some animals are in enclosures, most are roaming free and it is we humans who are enclosed on trains, buses and boats to see these beautiful animals.

I actually wanted to go again this year because we were not able to see absolutely everything on our visit . . . and Western Alumni was offering the deal again this year . . . but this years Father's Day "theme" is going to be old cars . . . sigh.








This was Hal's favourite part of the day . . . he had always wanted to ride on an elephant . . . Look at the big smile on his face.


Tuesday, May 26, 2015

Recipe - Steamed Quinoa

Recipe - Steamed Quinoa

4 servings
Cooking 15 min
170 calories per serving 

Ingredients

1 cupquinoa180 g
2 cupswater500 mL
1 pinchsalt [optional]0.1 g

Method

  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well.
  2. To cook, use two parts liquid to one part quinoa. Combine the liquid and quinoa with salt to taste in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes.
  3. Serve.

Challenge: History

Scrapbook a layout connecting history to your life today.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Monday, May 25, 2015

Six Word Saturday!

SATURDAY, JUNE 28, 2014

Six Word Saturday

Describe your life or current situation using exactly six words.


too much too fast too tired

Challenge: Travel

Scrapbook a layout about a place you are about to visit.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Sunday, May 24, 2015

Challenge: Gifts

Scrapbook a layout about gifts you received for a special occasion.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Recipe - Chicken Piccata [Light]

Recipe - Chicken Piccata [Light]


2 servings
Preparation 10 min 
Cooking 10 min
270 calories per serving 

Ingredients

1chicken breasts, boneless, skinless, butterflied300 g
2 tbspwhite flour (all purpose)16 g
1 tbspolive oil15 mL
2 tbsplemon juice, freshly squeezed3/4 lemon
1/3 cupchicken broth85 mL
3 1/2 tspcapers10 g
2 tspbutter, unsalted9 g
1/2 tbspItalian parsley, fresh, chopped3 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
  2. Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.

Saturday, May 23, 2015

Recipe - Sesame Beef and Broccoli

Recipe - Sesame Beef and Broccoli

2 servings
Preparation 10 min 
Cooking 15 min
330 calories per serving 

Ingredients

2 1/4 cupsbroccoli, cut into florets, stalks peeled and diced260 g
2green onions/scallions, thinly sliced30 g
1 clovegarlic, minced
240 grib eye steak, or strip loin , cut into 2 cm strips
1 3/4 tspsesame seeds5 g
2 tspcanola oil10 mL
1/3 cupwater85 mL
2/3 cupchicken broth170 mL
2 tbspsoy sauce, low-sodium30 mL
1 tbspcornstarch8 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
1 tspsesame seed oil5 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the vegetables : Cut the broccoli florets into small pieces, peel the stalks then dice them into ½ cm pieces. Thinly slice the scallions and mince the garlic. Cut the beef perpendicular to the grain into 2 cm strips. Set aside.
  2. Put the sesame seeds in a small pan and heat them over medium heat a few minutes, with some stirring, until they are lightly coloured. Set aside.
  3. Heat the oil in a skillet over high heat until hot but not smoking. Add the beef then sautéstirringoccasionally, until golden-brown, about 4-5 min. Season with salt and pepper, then take the beef out of the skillet and transfer it to a plate.
  4. Add the scallions and garlic to the skillet. Cook over medium heat about 1 min, with stirring, until they are lightly golden-coloured, then add the broccoli and water. Cook, with occasional stirring, until the mixture is dry, about 3 min. Meanwhile, combine the broth, soy sauce, and cornstarch in a small bowl, then pour this mixture over the broccoli. Cook, with constant stirring, until the mixture is no longer cloudy, 1-2 min.
  5. Put the beef and any accumulated meat juices back into the skillet. Cook, with stirring, until the beef is heated through, 1-2 min. Remove the skillet from the heat, then stir in the sesame oil and seeds. Serve.