In My World

8 boneless, skinless chicken thighs (I used 3 large chicken breasts) 1 tsp. salt 1/8 tsp. cayenne pepper (I used all my cayenne pepper making Homemade Chili Powder . . . so I used 1/8 tsp. of that) 1 tsp. paprika (I used 1 tsp. Homemade Chili Powder) 1 tsp. curry powder 1/2 tsp. ground ginger 3 sweet potatoes, peeled and cubed 1 onion, chopped 1 cup peach or apricot preserves (I used applesauce) 3 tbsp. apple cider vinegar 1 tbsp. low-sodium soy sauce 1/2 cup chicken broth or water 2 tbsp. cornstarch (I was happy with the consistency of the sauce so I didn't thicken it) Place sweet potatoes and onions in a 3-1/2 quart slow cooker. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place chicken on top of potatoes. Top with peach preserves, vinegar, and soy sauce. Cover and cook on low for 6-8 hours (I went high for 4 hours) until chicken is thoroughly cooked and sweet potatoes are tender. Combine chicken broth and cornstarch and mix well. Add to ...

I loved this movie.  Of course, I love Tom Hanks.   During the Normandy landing two brothers are killed in action. In another theatre of the war the third Ryan brother is killed. Their mother is to receive all three telegrams on the same day. The United States Army Chief of Staff, George C. Marshall learns there is a fourth brother, Private James Ryan, and decides to send out 8 men (Cpt. Miller and select members from 2nd Rangers) to find him and bring him back home safe. I think I may need to watch this movie again today. Academy Awards, USA 1999 Won Best Director Steven Spielberg Best Cinematography Janusz Kaminski Best Sound Gary Rydstrom Gary Summers Andy Nelson Ron Judkins Best Film Editing Michael Kahn Best Effects, Sound Effects Editing Gary Rydstrom Richard Hymns Nominated Best Picture Steven Spielberg Ian Bryce Mark Gordon Gary Levinsohn Best Actor in a Leading Role Tom Hanks Best Writing, Screenplay Written Directly for the Screen Robert Rodat ...

What is your favourite quote? Why? I'm gonna lean up against you, you just lean right back against me. This way, we don't have to sleep with our heads in the mud. ~ Bubba Blue I was looking for a photo of Bubba to include with this post and tripped over this article.  I think it explains why I love this quote so much. "Keep Your Head Out of the Mud In my opinion, one of the best quotes in Forrest Gump is when Forrest and Bubba are on patrol in the middle of Vietnam in the pouring rain. Bubba says to Forrest, “I'm gonna lean up against you, you just lean right back against me. This way we don't have to sleep with our heads in the mud. You know why we're a good partnership, Forrest? 'Cause we be watching out for one another, like brothers and stuff.” This is what everyone needs, someone to lean on so you don’t end up with your head in the mud. It is especially important for the parents of children with special needs to have someone to lean upon. If y...

One of the things I made for my friends at Christmas was homemade chili powder.   1 tsp paprika 2 tsp cumin 1 tsp cayenne 1 tsp oregano 2 tsp garlic powder Mix everything together and store in a glass jar.

  Heather Dale. a Canadian Celtic folk musician, author, entrepreneur, and filker, is the daughter of Peter and Nancy Dale. Her mother's family comes from Cornwall though Dale describes herself as a "Celtic Mongrel" with Scottish, Irish and Welsh ancestry as well as Cornish.  As of 2004, Dale was a member of the Toronto/Cornish Association. She was raised in Scarborough, and graduated from the University of Waterloo with a degree in environmental studies in the early-mid 1990s. Dale's musical passion began with taking piano lessons and writing poetry as a child. This early exposure led to a familiarity with a wide variety of classical and folk instruments. At the age of eighteen, while a student at the University of Waterloo, she discovered Medievalism through the Society for Creative Anachronism, and began composing songs inspired by Arthurian legend and other fantasy books she had grown up enjoying. She also incorporates influences and instruments from other genres,...

Make a list of things that make you smile. How many things are on your list?

"There is a vast difference between practicing frugality and being miserly.  To be frugal is to set higher standards for your thoughts, behavior, activities, surroundings, and possessions.  A  frugalite  (a word of my own making) is one who enjoys comfortable, attractive surroundings and endeavors to transform the simplest foods into a feast.  You exult in keeping the bonds of family and friendship alive through simple yet elegant entertaining.  You enjoy quality accoutrements to daily living, although many frugalites have a (sometimes stringent) limit to their income.  Frugalites prefer to make wise decisions on how to spend money and time and hold a respect for the principle and disciplines of frugality.  They know that money, saved by wise spending, can be used to enhance their lifestyle, contribute to worthwhile charities, or both." "Born from the Latin word for "wretched,"  miserliness  is the  absence  of generosity....

I had this meal at Denny's in London recently. It is part of their Hobbit themed menu. Everything was great but the french-toasted honey cake was amazing. On a recent cookie run to Hollandia Bakery I spotted honey cake and bought one. Here is the recipe I came up with. Dear hubby LOVED it. It is very sweet obviously but sooooooo good. 1 cup milk 3 large eggs 2 tablespoons honey 1/4 teaspoon salt 1 honey cake, sliced into 8-10 slices 4 tablespoons butter In medium size mixing bowl, whisk together the milk, eggs, honey and salt. Pour the egg mixture into a pie pan. Preheat the oven to 375 F. Dip the cake slices into the egg mixture, allow to soak for 30 seconds on each side. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2-3 slices of cake at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all the slices. Serve immediately wit...

 

1 cup uncooked rolled oats 1/2 cup sifted enriched flour 1 cup firmly packed brown sugar 1/2 cup butter or margarine Mix oats, flour and brown sugar.  Cut in butter until crumbly.  Top sliced apples with this mixture.  Bake in a moderate oven (350 F) until apples are tender.

For quite a while I have been subscribed to a menu planning service called Soscuisine.  They do all the work for you . . . except for the actual cooking.  They focus on fresh, locally foods where possible.  They count the calories and the carbs and whatever else you need them to count.  This service even produces your weekly shopping list for you.  I can't rave about it enough.  Check it out. Today's lunch menu was for Squash and Leek Soup, an egg salad wrap and a glass of milk.  The soup tasted even better than it smelled . . . and it smelled pretty great . . .  Squash and Leek Soup [L.S.] http://www.soscuisine.com/recipe/squash-leek-soup-less-sodium 4 servings Preparation 10 min   Cooking 1 h 10 min 110 calories per serving   Ingredients 1/2 butternut squash 500 g 2 tsp canola oil, to toast the seeds 10 mL 1 leeks, white and light green parts only   300 g 1 clove garlic, minced   1 tbsp butt...

I didn't put the chicken and vegetables on skewers. I put them in an oiled baking pan and cooked them at 450 degrees in the oven and served them over basmati rice. Delicious! 2 servings 260 calories per serving Marinade 4 h Preparation 10 min Cooking 10 min Ingredients 1 clove garlic, crushed 1 shallots, finely chopped 40 g 1 1/2 tbsp olive oil 23 mL 1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon 1/2 tbsp dried oregano 1 g 1 pinch salt [optional] 0.1 g ground pepper to taste 2/3 chicken breasts, boneless, skinless, cut into cubes 200 g 1 yellow or red sweet peppers, cut into 2 cm squares 200 g 1/2 onions, cut into segments 100 g 12 button (white) mushrooms, whole or cut in half 170 g 10 mini-tomatoes (cherry, miniature or grape) 2/3 cup 1 tsp olive oil, for the grill 5 mL Before you start Metal skewers are needed for cooking. Marinate Cut the chicken into cubes and set aside. Crush the garlic and finely chop the shallot, then put them in a shallow dish. Stir in ...

2 servings Preparation 10 minutes cooking 25 minutes 280 calories per serving 1/2 onion, finely chopped 1 clove garlic, minced 1 tbsp canola oil 1/4 tsp salt 1/4 tsp cayenne pepper 260 g ground chicken or turkey ground pepper to taste 2 t bsp tomato paste 1/4 cup ketchup 1/2 tsp brown sugar 2 tbsp water 4 drops Tabasco sauce (optional) 2 hamburger buns Prepare the vegetables. Heat the oil in a pan over medium heat.  Add the onion then cook until it is translucent, about 3 minutes with occasional stirring, paying attention not to let it burn.  Add salt, then reduce the heat, cover and cook until the onion is soft, about 5 minutes.  Add the garlic and cayenne pepper then cook with stirring until fragrant, 1 minute. Add the chicken then cook, breaking up the meat with a wooden spoon, until it loses its pink colour, about 5 minutes.  It is important not to overcook the meat at this point, otherwise it will end up dry and crumbly. Season with gro...

Name 3 bad habits you'd like to break this year.

4 servings Preparation 20 minutes Cooking 30 minutes Standing 5 minutes 480 calories per serving Cooking dish:  19 cm x 19 cm 3-1/2 tbsp non-hydrogenated margarine 7 tbsp white all purpose flour 2 cups 2% milk, lukewarm salt and pepper to taste 6 tbsp Parmesan cheese, grated 1 pinch grated nutmeg 10 over-ready type lasagna noodles 1-1/2 cups Bolognese Meat Sauce Make the Bolognese Meat Sauce: Ingredients 1 onions, finely chopped 200 g 1 carrots, finely chopped 100 g 2 cloves garlic, finely chopped 1/2 stalk celery, finely chopped 35 g 1 slice bacon, finely chopped 20 g 1/2 tbsp butter, unsalted 7 g 1 tbsp olive oil 15 mL 360 g ground beef, lean 1/3 cup milk, partly skimmed, 2% 85 mL 1/3 cup white wine 85 mL 1 cup canned tomatoes (diced) 260 g 2 tsp tomato paste 12 g 1 tsp dried oregano 1 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A food processor would make chopping...

Today's Prompt: That Ain't Workin' Write about the weirdest job you've ever had. I've been very luck in my various occupations over time. I can't think of a really weird job I've had to do. I guess I've been lucky. So instead, here is a funny article I found online : Top 10 weirdest jobs So you want a career that's a little bit different? Look no further. We've compiled a list of the wackiest jobs going. Try these on for size! 1: Zombie, witch or ghoul! Whilst most of these jobs will be seasonal only (Hallowe’en), scary tourist attractions, such as the London Bridge Experience and London Tombs, will advertise for full-time actors to dress up and scare their customers. You get your make and hair done for you too - so it’s a real scream of a job! 2: Watch paint dry You may have heard some people say they’d “rather watch paint dry” than do something they don’t want to do. Well, if they really mean it the opportunity is there – studying the ...

Castle Kilbride is an 1877 grand Victorian home that was built by James Livingston, “The Flax and Linseed Oil King of Canada,” in Baden, Wilmot Township, Ontario. It stands as a monument to our heritage and traditions, and the commitment that the people of Wilmot Township have made to preserve their heritage. Castle Kilbride is known for the rare “trompe l'oeil” wall and ceiling murals found throughout the home. “Trompe l'oeil” is a French term which means “to fool the eye.” This illusionistic painting technique is employed in many of the decorative ceiling and wall paintings found throughout Castle Kilbride.  James Livingston recruited the best tradesmen to assist him with the building of his Castle. One of the best decisions he made was to hire the artist Henry Scharstein. It was likely in 1878-79 that the paintings were created. Little is known about this artist, but what he left behind has inspired all who have seen his work. In September 1995, the Federal Government ...

2 servings Preparation 10 minutes Cooking 35 minutes 280 calories per serving 1/2 onion, finely chopped 1 carrot, cut into 3-4 mm thick rounds 4 button (white) mushrooms, quartered 1/3 cup chicken broth 2 tbsp raisins 1 tbsp canola oil 4 chicken drumsticks, skinless 1 cup canned diced tomatoes 1 tsp herbes de Provence salt to taste ground pepper to taste Prepare the vegetables:  finely chop the onion, slice the carrots, cut the mushrooms.  Soak the raisins in a small cup of lukewarm water.  Set aside. Heat the oil in a pan over medium heat, then add the chicken drumsticks and saute thoroughly on each side until golden, about 7-8 minutes.  Take the chicken pieces out of the pan then set them aside on a warmed serving plate in the oven. Add the onion to the pan, then sauté 2-3 minutes.  Add the carrots and mushrooms then cook 2-3 minutes.  Add the raisins and broth.  Scrape the bottom of the pan thoroughly as the liquid comes to a boi...

Write a list of things that make you happy. Stick the list someplace where you will see it often.

Today's Writing Prompt: Best Movie What is the best movie you have seen recently? What made it so good? My new best movie I've ever seen is St. Vincent starring Bill Murray and Melissa McCarthy. It was genius from the very first joke to the last scene. These two actors are among my list of favourites and the story was touching and surprising and full of pathos and humour. A real mixture. But the star of the show is Jaeden Lieberher who plays Oliver, the little boy who befriends Vincent, played by Murray.

  What negative mindsets do you need to let go of this year?

from soscuisine.com 2 servings Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes 210 calories per serving 1/2 onion, finely chopped 1/2 carrot, finely chopped 1/2 Tbsp. butter, unsalted 1/2 cup pearl barley 1 cup chicken broth 1/3 cup water 1 bay leaf 2 Tbsp frozen peas salt and ground pepper to taste Melt the butter in a saucepan over medium heat.  Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes. Add the barley, then cook 3 minutes with constant stirring.  Pour in the broth and water.  Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover.  Cook until the barley just starts to become tender, about 25 minutes.  Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes. Remove the saucepan from the heat, stir once, cover and let stand 10 minutes.  Discard the bay leaf, adjust the seasoning and serve.

Headpins are a Canadian rock group, founded as a side project in the late 1970s by then Chilliwack members Ab Bryant and Brian MacLeod. Macleod was impressed by the vocal talents of Vancouver rock singer Denise McCann, and asked her to join his new venture. Originally, Matt Frenette played drums for the Headpins while Bernie Aubin played drums for a fellow Vancouver band, the soon to be renamed Loverboy. But within months, Aubin and Frenette swapped bands, where each continues to play to the present. The Headpins began gigging around the Vancouver area throughout 1981, quickly building a fan base. McCann left at the end of that first year, and MacLeod brought in Darby Mills to provide lead vocals. Headpins released their debut album Turn It Loud in 1982, which quickly went platinum and topped the charts for six weeks, with the hit single "Don't It Make Ya Feel". (Wikipedia)

3 tbsp olive oil 3 large garlic cloves, minced 1 small onion, minced 1/4 tsp crushed hot red pepper 1 14-1/2 ounce can diced tomatoes, juices reserved 1 tbsp balsamic vinegar 1 tsp dried rosemary 2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained 4 cups chicken stock or reduced-sodium canned broth 1/4 tsp salt, or to taste 1/2 cup grated Parmesan cheese 1/2 cup croutons In a large saucepan, heat the oil over medium heat. Add the garlic, onion and hot pepper. Cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add the tomatoes with their juices, the vinegar and rosemary. Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes. Add the chickpeas, chicken stock and salt. Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon. To serve, sprinkle with the cheese and the croutons. From:  The One-Pot Gourmet by Pat Dailey

  Do you think you are a positive or a negative person?

I was having a rummage through the sale tables at the book store at the mall and picked up a new recipe book,  The $10 Gourmet  by Ken Kostick.   2 Tbsp olive oil 2 chicken breasts, skin on, bone-in (of course I used no skin boneless) 6 shallots, chopped 1/2 cup cranberry juice 1/2 tsp dried basil 1/2 tsp sea salt 1/2 tsp ground black pepper 1/4 cup balsamic vinegar 1/2 cup dried cranberries Heat the oil in a medium-sized sauté pan.  Brown the skin side of the chicken breast on medium heat for 8-10 minutes.  Turn and brown the other side for another 8-10 minutes. Add the shallots, cranberry juice, basil, salt and pepper.  Cook for another 4-5 minutes. Add the balsamic vinegar and dried cranberries.  Allow the sauce to reduce by half.  Serve and drizzle with the reduction.

  Christmas Jars  was just a lovely 2-kleenex story about sharing and Christmas.  This book was actually sent to me by a complete stranger when I posted that I couldn't find a copy of the book.

6 oz egg noodles, narrow 6 oz grated Swiss cheese 4-6 slices bacon 1 cup milk 2/3 cup sour cream 2 eggs 1/3 cup Parmesan cheese 1/2 tsp salt 1/8 tsp pepper cherry tomato and parsley for garnish, optional Cook noodles according to package directions until just tender. Drain.  Combine noodles with Swiss cheese.  Spoon into a 1" pie plate or casserole. Cook bacon.  Drain.  Crumble.  Blend together the milk, sour cream, eggs, Parmesan cheese, salt, pepper and bacon.  Pour over noodles. Bake at 375F for 40-45 minutes until set.  Garnish with cherry tomato and parsley, if desired. Serves 5-6. Variation:  Sharp cheddar cheese in place of Swiss cheese. Good served with a roast or grilled meat or as a main dish with a tossed salad and crusty French bread. I have no idea where I got this recipe from because I've had it forever . . . LOL . . . very yummy and definitely not good for you . . . as the best things usually are . . .

What is a behaviour that is holding you back? How can you change it?

I wanted to share a quick little scrapbooking tip with you.  I hate crooked sticker letters so this is how I keep them straight. Line up you stickers on the edge of your ruler Place the letters where you want them to be on your layout Tip the ruler and press down on the tops of the stickers to hold them in place when you remove the ruler Press down the bottom edges of the stickers and you are done . . . nice and straight.

Today's Prompt: Online Adoration Have you ever made a friend or fallen in love with someone you met online? I have made friends online. I've even been lucky enough to meet a few in real life. Online groups and discussion boards and such make it so easy to find people who share your interests.

For this project you will need patterned paper, pen, punch, crochet hook and yarn. Cut a circle the size you need from patterned paper.  Using the punch, punch out holes evenly spaced around the outside edge of the circle. Crocket around the outside edge:   single crochet in starting position, chain 3 or more depending on the size of loop you wish to make, single crochet in next hole . . . continue until you are back to the starting position.   Slip stitch into first single crochet and finish . I left the tails fairly long so I could tie a bow in them.