Tomato and Green Bean Salad

Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
140 calories/serving

Ingredients
1 1/2 cup green/snap beans 150 g
1 tomatoes 120 g
2 tbsp Classic Vinaigrette 30 mL (I used low-fat Italian dressing)
1 pinch salt [optional] 0.2 g (I used Watkins Organic All-Purpose Seasoning Salt-Free)

ground pepper to taste [optional] (I used Watkins Pure Ground Black Pepper)

Method

Blanch the French beans 7-8 min. Drain and shake out the water. Set aside and let cool down a few minutes.
Slice the tomatoes and place in the individual plates. Place the beans next to the tomatoes.
Sprinkle with the Classic Vinaigrette. Add salt and pepper. Serve.

https://www.soscuisine.com/recipe/tomato-green-bean-salad

Turkey Cheese Sandwich

Quantity : 2 servings
Preparation : 5 min
230 calories/serving

Ingredients
4 slices bread, whole wheat 140 g
40 g turkey breast roast (cooked)
2 slices cheese, low-fat 40 g
1/3 cup baby spinach, or lettuce leaf [optional] 6 g
2 radishes, thinly sliced [optional] 30 g

https://www.soscuisine.com/recipe/turkey-cheese-sandwich

Beet Soup

This was my lunch today . . . soooooooo delicious!

Quantity : 4 servings
Preparation : 10 min Cooking : 1 h
170calories/serving

Ingredients
1 onions, chopped 200 g
1 clove garlic, chopped
6 beetroots, peeled then cut into large chunks 750 g
1/2 potatoes, peeled then cut into large chunks 100 g
2 tsp butter, unsalted 9 g
2 tsp canola oil 10 mL
2 tsp gingerroot, grated 9 g
3 1/2 cups chicken broth, low-sodium 900 mL
1 pinch salt [optional] 0.2 g (I used Watkins Organic All-Purpose Seasoning Salt-Free)

ground pepper to taste [optional] (I used Watkins Pure Ground Black Pepper)

3 tbsp sour cream 45 mL
4 tsp chives, fresh, chopped 4 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

Prepare the vegetables: chop the onions and garlic; peel the beets and potatoes, then cut them into large chunks.
Heat the butter and oil in a saucepan over medium heat. Add the onions and garlic, then sauté 3-4 min until soft. Grate the ginger and add it to the pan. Cook 1 min with stirring. Add the beets and potatoes, then pour in the broth, bring it to a boil, cover and simmer 1 h. Add salt and pepper to taste.
Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with sour cream and chopped chives, then serve (warm or at room temperature).

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

https://www.soscuisine.com/recipe/beet-soup-less-sodium

A Clockwork Orange 1971

I have never read the book or watched the movie.  This week I tried to watch the movie.  Tried.  I quit half way through because I found it insulting, violent and . . . well it felt like it had been written by a group of stoned teenage boys.  I've read the reviews where they talk about its redeeming values about the government's power over an individual's free will . . . blah blah blah.  

Kubrick must have done an amazing job of promoting this movie and millions of stoned teenage boys must have watched it.  How else could it have made it to the list of top 100 movies?

Academy Awards, USA 1972

Nominated Oscar	Best Picture Stanley Kubrick
	Best Director Stanley Kubrick
	Best Writing, Screenplay Based on Material from Another Medium Stanley Kubrick
	Best Film Editing Bill Butler

Scrapbook Challenge: Tell it Again

Scrapbook a layout about a story you've told before. 

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

Recipe for Green Glop

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings.

1 large Cool Whip
1 instant pistachio pudding mix
1 19 oz. crushed pineapple
2 cups mini marshmallows

Mix together and chill before serving.

Movie Review: Gladiator (2000)

Gladiator is the story of a Roman general who is chosen by the dying Emperor to act as protectorate to the young grandson until he comes of age.  The only problem with this plan is that the Emperor's son wants to rule.  So he murders the Emperor and orders the general to be killed.  Of course, the general survives and is sold into slavery to become a gladiator.  He uses his new role to seek revenge.

Personally I'm not really sure how this movie made it so high up on the list.  Don't get me wrong.  It is a really good movie but there is nothing great about it.  The main problem is that I found it very difficult to connect with the characters.  

I just watched it again this week and realized that the costumes are wonderful, the cinematography is beautiful, the acting is good.  Just not GREAT.

That said, I would watch it again.  Not every movie has to be GREAT.  It just has to be worth watching.  Gladiator is worth watching.

Great movie mistakes:

Academy Awards, USA 2001

Won Oscar	Best Picture Douglas Wick David Franzoni Branko Lustig
	Best Actor in a Leading Role Russell Crowe
	Best Costume Design Janty Yates
	Best Sound Scott Millan Bob Beemer Ken Weston
	Best Effects, Visual Effects John Nelson Neil Corbould Tim Burke Rob Harvey
Nominated Oscar	Best Actor in a Supporting Role Joaquin Phoenix
	Best Director Ridley Scott
	Best Writing, Screenplay Written Directly for the Screen David Franzoni (screenplay/story) John Logan (screenplay) William Nicholson (screenplay)
	Best Cinematography John Mathieson
	Best Film Editing Pietro Scalia
	Best Music, Original Score Hans Zimmer
	Best Art Direction-Set Decoration Arthur Max (art director) Crispian Sallis (set decorator)

Scrapbooking Challenge 18 Jul 2020 ~ Paying Attention

Scrapbook a layout about noticing or paying attention.

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

Sketch Challenge ~ 4 photos 1 page

This is a pretty basic layout . . . but your imagination could make it spectacular!



Corn Bread

1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup milk
2-1/2 tsp lime or lemon juice
1 egg, beaten
2 tbsp lard, melted

Combine flour, cornmeal, baking powder, baking soda and salt in a bowl. 

Mix milk and lime juice, add to dry ingredients along with egg and lard.  Mix well, but do not beat.  Pour into a greased 11 x 7 x 1-1/2 inch baking pan.

Bake at 450 degrees F for 15 to 20 minutes, or until it is brown and tests done.  Cool slightly and cut into squares.

About 8 servings.

Book Review: Elizabeth I by Margaret George

In this novel, Margaret George tackles a very difficult subject.  She attempts to tell the story of Elizabeth Tudor.  Elizabeth is an enigma -- the Virgin Queen with so many suitors, the victor of the Armada who hated war; the gorgeously attired, jewel-bedecked woman who pinched pennies. England's greatest monarch has intrigued the world for centuries in poems, prose and even movies. But what was she really like?

Her cousin, Lettice Knollys, thinks she knows what Elizabeth is like. They have been rivals since early childhood.  In this story one woman is trying to hold onto her power and protect her country and the other is trying to regain power and position for her family.  Each woman has a very different vision of what the other is really like.  These different visions create the tension that is constant between them.

It is 700 pages long.

No chance you would ever read such a long novel?  This one may change your mind.  It is a hard to put down once you've started page turner full of rich detail and the personal and political conflicts of many historic figures of the Elizabethan age.

Sketch Challenge 11 Jul 2020 ~ 2 photos 1 page

from More Scrapbooking with Sketches

Enjoy!! 

Scrapbooking Prompt 11 Jul 2020 ~ Scrapbooking

Scrapbook a layout about scrapbooking.

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

Chickpea and Pasta Soup

1-1/3 cup chickpeas or Garbanzo beans (dried), soaked in water overnight, then drained
1/2 onion, coarsely chopped
2-1/2 slices bacon, chopped
1 potato, peeled, whole
3 cups Swiss Chard or spinach, cut into 2-3 pieces
4 tsp olive oil
2-1/2 cups water to cook chickpeas
1 cup chicken broth
salt and pepper to taste
2 cups water to cook the pasta
1/2 cup mezzi tubetti (pasta for soups)
6 tbsp Parmesan cheese, grated

Prepare the vegetables : coarsely chop the onion; peel the potatoes, leaving them whole; cut the Swiss chard into 2 or 3 pieces (if using spinach, leave them whole). Set aside.
Heat the oil in a pot over medium-low heat. Add the onion and bacon, then sauté 3-4 min, with occasional stirring. Add the chickpeas and potatoes, then cook 1-2 min with stirring. Pour in the water, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, about 45 min, until the chickpeas are softened, but al dente (if overcooked, the chickpeas do not fall apart as other legumes, but become "pasty"). If using a pressure cooker, the cooking time is reduced to 12-15 min.
Take the potatoes and about 2 ladles of chickpeas out of the pot and put them in a blender or in a food-mill. Purée the mixture, then put it back into the pot with the soup.
While the chickpeas are cooking, blanch the Swiss chard 4-5 min in a pot of salted boiling water. If using spinach, cook them 3-4 min without adding any water: the water trapped in the leaves after washing them is enough to cook the spinach. Drain the Swiss chard or spinach using a colander, press to remove excess water, then chop them and add them to the chickpea pot.
Cook an additional 2-3 min over medium-high heat, with occasional stirring: the chickpea soup is ready and may be set aside in the refrigerator or freezer for later use.
When ready to serve, pour the soup into a saucepan or pot, add about ¼ cup (65 ml) of water per serving and bring to a boil. Add about 1½ tablespoons (10 g) of pasta per serving, cover, and cook about 6-7 min, over low heat. Ladle the soup into bowls, sprinkle with grated Parmesan cheese and serve.
Makes 6 servings.


Hal & I REALLY enjoyed this soup.  It was similar to a bean and bacon soup only not nearly as heavy tasting.  Lots of flavour.


www.soscuisine.com

Book Review: Homecoming by Cathy Kelly

I like to read serious books like nonfiction books, biographies, dramas.  I also like to read books with a great story, engaging characters, and a proper ending.  I don't want everything to magically work out on the last two pages.  I want closure.  I want a little bit of reality.  I don't want everything to necessarily work out perfect.  I prefer accommodation, lessons learned, compromise.

Homecoming is a wonderful book.  It is the story of four very different women who each came to live at Golden Square in Dublin at different times and for different reasons.  Eleanor was born in Ireland but left as a young girl.  Seventy years later she comes "home" to heal.  Megan is a young actress who became famous too quickly and without the maturity necessary to handle her fame.  A scandal sends her into hiding.  Rae owns the local tea room in Golden Square but she has hidden a secret from her family and friends.  Connie is a teacher who doesn't see that she deserves happiness and hides behind her appearance and age to hide from any chance of a happy life and family.

These women come together and help each other, forming a strong bond of friendship as they go.

A wonderful story, a delight to read.  You will connect with the characters and cheer them on as you flip pages.

Movie Review ~ Titanic (1997)

I love this movie . . . for a couple of reasons you might find really strange.

#1  It is an epic movie.  It just is.  Big boat.  Big love story.  Big adventure.  Big finish.

#2  Rose isn't your usual helpless female character counting on the man to save her from everything.  She fights as hard as Jack does to save themselves and those around them. 

#3  Okay, admit it.  What "old" Rose does at the end of the movie is perfect.  Just perfect.




Academy Awards, USA 1998

Won

Oscar Best Picture
James Cameron
Jon Landau

Best Director
James Cameron

Best Cinematography
Russell Carpenter

Best Art Direction-Set Decoration
Peter Lamont (art director)
Michael Ford (set decorator)

Best Costume Design
Deborah Lynn Scott

Best Sound
Gary Rydstrom
Tom Johnson
Gary Summers
Mark Ulano

Best Film Editing
Conrad Buff IV
James Cameron
Richard A. Harris

Best Effects, Sound Effects Editing
Tom Bellfort
Christopher Boyes

Best Effects, Visual Effects
Robert Legato
Mark A. Lasoff
Thomas L. Fisher
Michael Kanfer

Best Music, Original Song
James Horner (music)
Will Jennings (lyrics)

For the song "My Heart Will Go On", performed by Céline Dion.
Best Music, Original Dramatic Score
James Horner

Nominated

Oscar Best Actress in a Leading Role
Kate Winslet

Best Actress in a Supporting Role
Gloria Stuart

Best Makeup
Tina Earnshaw
Greg Cannom

Sketch Challenge 4 Jul 2020 ~ 1 photo 1 page

Why I won't be buying a deluxe flower shaping kit . . .

Sizzeix Flower Making tool kit and Deluxe Flower Shaping Kit from Heartfelt Creations . . . 

Both of these kits are in the  $40 range and they are nice and new and sexy, especially the handy dandy case for the Heartfelt Creations kit . . . 

. . . BUT . . . 

. . . not all of us want to pay $40 . . . I know I don't . . . especially since I have been teaching people to make these flowers for years . . . 

. . . using a piece for foam mouse pad and styluses from the dollar store.  

At a recent Windswept retreat we used this same technique and my dollar store tools to create these butterflies and dragonflies . . . 

Every time Deb would get another bug cut out she would holler "quick, bring the $40 tool" and I would come in and make it puffy . . . 

If you love the newest sexiest tool, please buy one of these kits.  But for those of you who, like me, prefer to spend our money on pretty paper, visit your local dollar store.

Butter and Sage Ravioli

Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
450 calories/serving

Ingredients
260 g ravioli (meat) 37 units
4 tsp butter, unsalted 18 g
20 leaves fresh sage 6 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

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

Put a colander in the sink to drain the cooked ravioli so that it will be ready when needed.

Method

Cook the ravioli in a large pot of boiling, salted water, exactly as you would do for pasta. The cooking time is written on the package: the ravioli are ready when just tender but still firm to the bite.
Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and let them infuse a few minutes, until the butter becomes perfumed with the sage aroma. Pay attention not to let the butter burn.
When the ravioli are cooked, take them out of the pot using a slotted spoon and transfer them to a colander (ravioli are too delicate to drain them directly into the colander like spaghetti). Drain the pot and put the ravioli back into it. Add the sage butter, remove the leaves, then add the grated Parmesan and ground pepper. Toss gently a couple times, then serve in the warmed dishes.

NOTE:  I could not find fresh sage anywhere . . . but I do have 2 different basil plants in my kitchen . . . so that's what I used.  Bonus that I could just leave the basil in the butter sauce.

https://www.soscuisine.com/recipe/butter-sage-ravioli