Monday, March 19, 2012

Friday, June 11, 2010

The Urchins

The boys are growing in leaps and bounds! Justin is now 10 and is out of school next week for the summer. He can hardly wait. He will spending some time with us the end of June. Big fun awaits us all!

Jacob is now 2 and he is going through that period where he seems to always be tripping over his own feet. A split lip, a bump on the head, leg caught in a slid and sprained his knee and foot, scraped knees....poor little guy. But he just gets up and keeps going!

This happened today! Callie has already been trying to pull herself up on things to stand, and also trying to figure out how to get on her feet to stand while she is on the floor crawling. I stood her at the end of the bed, and she held on to the wood frame and she stood there by herself. then she let go with one hand and remained standing on her own. she amazes us! She's such a strong little girl.

Callie eating yogurt. Gotta love that face!

This makes David and I smile and laugh - she is so cute when she is eating. She reminds us of a baby bird. Open beak stuff food in!

Vegetable Garden Happennigs

Our shared garden with Theresa and Shawn is doing very well! The late rains and cooler temperatures were great for the leafy green vegetables. Here is some lettuce picked tender

The arugula is growing crazy good and it tastes so it!

The spinach has been doing really good too. I think it is a bit bitter raw in salad, but delicious cooked. so beautifully green....

There have also been a ton of radishes as well. So looking for everything else to be ready to pick and eat!

When Everything Falls Into Place

It's been many months since I have posted here. The biggest thing that has changed in my life is that I have become a Soldier's Angel. I have been looking for the right volunteer work for me since moving to this area 10 years ago. Soldier's Angels is the perfect fit for me!

I have 3 official adopted soldiers, 1 unofficial, and I write letters and cards to many. I have become "pen pals" with many of them as well. I also send one time care packages to many and of course I send a couple of them a month to my adopted.

To give you an idea of the work I have have done - in the past 49 days I have sent 37 care packages, 457 letters, and100 plus cards. I have heard form so many of out deployed heros and enjoy getting to know them through letters. Ecven email someitmes for those in better living condition areas.

It's intersting when you find the missing link in your life, how all the rest of it comes together. Healthier lifestyle changes not a struggle anymore. This is what has been msising in my life, and I am so glad that I learned about this organization. It has rounded out my life.

If you are interseted in being an angel to our deployed, wounded and veterans, check out this amazing organization at There is such a need out there. At lfirst I wonder if they really care about the lettersand packages I send, and then the letters and emails started coming in --"thank you for taking the time to write someone you do not know..." or "I felt like a kid on Christmas when I received your package...," "thank you for keeping me company...." "Thank you for writing me, I really enjoyed reading your letter......"

Family and friends - if you would like to help me with my work, please send me an email or leave a meessage here, and I will tell you how you can do that.
Love to you all, and I will try and kleep my blog up better!

Monday, March 15, 2010

Girl's Only Weekend - Celebrating Birthday and Friendships

Jen and teri

Jen, Dyan, Moi, Cathy, Teri

Always so much to share and catch up on!

Food, drink, talking, laughing, music, chick flick...

Kathy, Moi, Dyan

Dyan and jen

Moiu and Cathy

Fran, Dyan, Moi, Cathy, Teri
I am truly blessed with wonderful, caring, loving, REAL friends. I love you all. Thanks for making this birthday the most specvial one I have had in a long while.

Thursday, March 4, 2010

Spicy Stir-Fry Shrimp and Asparagus

Quick and simple to prepare, this is a great week night meal yet fir for guests. You can make it as spicy as you care to by adjusting the amount of chili paste that you use.
3/4 pound medium to large shrimp
3 cups slices fresh asparagus, ends trimmed
2 minced green onions
4 cloves minced garlic
For the sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons EACH low-sodium soy sauce, rice vinegar and Mirin (cooking sake), 1/2 teaspoon sesame oil, 1 tablespoon sugar or Splenda, and 1 1/2 teaspoons Sambal Oelek (Chinese chili paste), and ground ginger to your taste.
Marinate the shrimp in 1 whisked egg,mixed with 1 tablespoon Mirin (cooking sake), 1/8 teaspoon or so ground ginger (or to taste) and 1 tablespoon cornstarch, for 1 hour in the fridge.
Drain the excess marinade off the shrimp. Place your sauce, shrimp, and vegetables near the stove.
Heat some vegetable oil, perhaps a 1/4-inch, (could use peanut) in a wok and heat over medium heat. add the shrimp; slowly stir until almost opaque, not to long. Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, garlic, and green onions. (NOTE - you could use 1 to 2 tablespoons fresh ginger also, and omit the dry ginger from the marinade and the sauce), a pinch of sugar and a pinch of salt.. Stir-fry about 30 seconds. add the asparagus and stir-fry until crisp tender.
Add the shrimp and sauce, and stir until the sauce is thick and the shrimp and asparagus are cooked through, perhaps 3 minutes. You can garnish with peanuts, sesame seeds or slices green onions if you wish. Serve over steamed brown or white rice. Enjoy!

Saturday, February 20, 2010

Stuffed Chicken Breasts with Wine Sauce

Simple to prepare, delicious to eat. A great weeknight entree good enough for company.

2 skinless, boneless chicken breasts
1/2 package frozen chopped spinach
1 tablespoon butter
6 small crimini mushroom caps
1 cloves garlic, smashed
1/4 to 1/2 teaspoon dried onion flakes
Freshly ground black pepper
1/2 cup whole milk ricotta cheese
1/4 cup grated Romano or Pamigiano
1/4 teaspoon freshly grated nutmeg
1to 1 1/2 tablespoon extra-virgin olive oil

2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken broth

Place breasts between sheets of wax paper and pound form the middle out with a meat mallet.

Defrost the spinach easily in the mnicrowave. Wring out all the water. Transfer to a medium mixing bowl.

using a nonstick skillet, heat it until hot, then add butter, mushrooms and garlic. Season with pepper, and saute about 5 minutes. Transfer mushroom mixture to a small food processor and pulse grind, then add to mixing bowl. Add the ricotta and grated cheese as well as the nutmeg. stir to combine the stuffing. Return the skillet to stove over medium high heat.

Place half the stuffing in each of the breasst and wrap and roll breasst over the stuffing. secure with toothpicks. Add 1 to 1 1/2 tablespoons olive oil to the pan; add breasts. Brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth.

If not serving immediately, return chicken to the pan. reduce heat and simmer until ready to serve. Serve breasts whole or sliced on an angle and fanned out on dinner plates. Top stuffed chicken breasts with generous spoonfuls of the sauce.