Welcome to my world!
April 24th, 2012
Get Off the Conveyor Belt
May 17th, 2012
Who’s in charge of your life? I’d like to think I am. But in reality there are forces at work. Some are good but some are setting me up for failure or perhaps, exhaustion. Who’s telling me what to wear? Where to wear it? What to watch, who to watch? Where to go? How to talk? When to sleep?
Who is this mysterious force in charge?
Do you think you make the decisions? I hope so. How much time and effort do we use trying to stay in style, up-to-date? Everywhere we turn, someone’s telling us what to do.
Who decides what is popular and what isn’t? Who says who or what’s the standard? And it changes at the whim of those we don’t even know. Yet we break our neck to please them. Why do we want to be their illusive idea of perfection? What’s wrong with me being me and you being you?
The Psalmist said, “… for I am fearfully and wonderfully made.”
You are wonderful, just the way you are. The media and the marketers want you to think otherwise. And we fall for it. Don’t. They don’t love you and they don’t care what happens to you! They aren’t looking out for you and they won’t be there for you when you need them.
I’m not saying, “Don’t be the best you can be. Or don’t keep trying to improve.”
I’m saying, “Don’t let THEM call the shots! Do what you know is right. Remember it’s people that are important and treat each other the best you can. We’re all in this together. Let’s work together and respect each other.”
Always keep growing and stretching and doing the very best you can but please, do it on your terms.
I’m in your corner, you be in your corner too!
Artificial Sweeteners
May 15th, 2012We all dream of the perfect world, a world where all sweet treats have no calories, no fat and no consequences. Ahhh, but we don’t live in a perfect world and the treats we crave either have calories, fat or consequences, maybe even all three. But why do we have such a strong fear of them? What lengths do we go to to avoid calories and all the other “scary” things associated with sweet treats?
Aside from the futile attempt to completely avoid desserts and bad goodies, we resort to eating chemical sweetners. The food industy has developed artificial sweetners and we gobble them up. At what price?
What exactly are artificial sweetners? They are unnatural chemicals put together but that your body can’t process. They can accumulate in your vital organs, pollute your bloodstream or create eventual mutations of your cells.
There isn’t time in this short post to go into the deep technical information and you know all that stuff makes my eyes cross anyways so I’ll just hit the high points and you can read the resources at the end of the post if you are interested in the in-depth stuff.
Aspartame (Nutra Sweet) may be the most dangerous of the artificial sweetners produced. Some concerns have been raised about its breakdown products (methanol, phenylalanine and aspartic acid. Some of the concerns include epilepsy, brain tumors and effects on the nervous system. It was originally discovered as an ulcer drug. It contains no food value and tricks the body into thinking it is eating something sweet. It is a derivative of acesulfame K and in 1988 the FDA approved it as safe in spite of the fact that it stimulates insulin secretion, possibly aggravating reactive hypoglycemia. Yet it is approved for use in pharmaceutical products and used more and more in chewable and sugar-free formulation.
Headaches seem to be the most common side-effect; short term studies are inconclusive although tests using 4 or more servings accurately point to aspartame causing headaches. Antedotal reports link aspartame to various neuropsychiatic disorders including panic attacks and mood changes.
Roden studies show aspartame produces lung tumors, breast tumors, rare types of tumors of other organs, such as the thymus gland. Also, several forms of leukemia and chronic respiratory disease even when less than maximum doses are used.
Sucralose (Splenda) trades the methanol in aspartame for chlorine in sucralose. Although sucralose doesn’t seem to be as damaging as aspartame but it is obvious that years of its use may contribute to serious chronic immunological and neurological disorders.
There is a lot more written on sucralose, aspartame, and acesulfame-K and the new artificial sweetner - tagatose. Tagatose was a new word to me. It may not be on the market yet or as widely known but it is coming and it didn’t sound any better than any of the others.
One site, http://www.cancer.gov/cancertopics/factsheet/Risk/artificial-sweeteners seems to think artificial sweetners are perfectly fine. Except for saccharin. They didn’t seem to like saccharin.
In conclusion, if you have any interest in your health, don’t use any of the artificial sweetners. Honey and fruits can provide plenty of sweet flavor or if you must, use real unprocessed sugar in moderation. The calories, carbohydrates and fat we seem to fear aren’t our enemies. A healthy respect for whole fresh foods taken in reasonable quantities is what we need for our well-being. Remember your body knows how to process real food. Artificial sweetners are not real food and your body doesn’t know what to do them or how to use them!
For the techinical stuff, check out my resources:
- http://www.medicinenet.com/artificial_sweeteners/article.htm
- http://www.sweetpoison.com/aspartame-sweeteners.html
- http://babywhys.org/artificial_sweeteners.htm
Thick & Creamy Potato Soup
May 14th, 2012
When tempermental Spring weather sends some cold rainy weather your way, be ready with this quick and easy potato soup guaranteed to warm you up without taking a lot of time or energy. You probably have everything but the ham broth on hand already. I usually have ham and chicken broth in the freezer. If ham broth isn’t readily available, you can use beef, chicken or vegetable broth.
This began as a homemade cream of mushroom/chicken soup because I wanted to use something other than soup out of a can for my casseroles and sauces. Half way through the recipe I realized my chicken broth smelled strange. Sure enough I had thawed out ham broth instead of chicken! So quickly, it became potato soup. I know that doesn’t sound delicious but it was and this is how that happened.
Gather all your ingredients.
Even the potatoes and the chives. Once chives flower, the stalks become tough and you don’t want to use them for your cooking. I’ll take them back to the chive pot where they can reseed but I wanted to show them to you.
Dry frying…
Ham broth, milk & potatoes simmering with herbs.
Thicken with the milk and flour mixture.
Enjoy!
Potato Soup Recipe
Ingredients:
- 1 1/2 cup ham broth
- 2 TBLS chopped celery
- 2 TBLS chopped onion
- 2 medium potatoes, peeled and cubed
- 1 TBLS chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1/4 tsp chopped rosemary
- 1 tsp chopped chives
- salt to taste
- 2 tsp parsley or more
- dash of paprika
- 1 1/2 cup milk plus additional if needed to thin soup
- 2 - 3 TBLS flour
Instructions:
- Dry fry the celery and onion in a hot cast iron skillet until tender. Dry frying means no butter or oil in the skillet, but the skillet must be well seasoned.
- Add the ham broth and bring to a boil. Boil a minute or two, then add 1 cup of the milk and heat just to boil.
- Stir in the cubed potatoes and reduce to a simmer. Let them simmer together for15 minutes or until tender.
- Add the herbs.
- In a bowl, whisk together the remaining 1/2 cup of milk and flour.
- Add to boiling mixture and continue to whisk briskly until mixture boils and thickens. If the mixture becomes too thick, thin with a little additional milk.
- Salt if needed but usually the ham broth is salty enough to season the soup.
- Serve hot, garnished with a little paprika and chives if desired.
Summer Soup
May 10th, 2012
This refreshing dish makes a nice change of pace for those hot summer days. It is basically a salad that is processed to be eaten with a spoon. You can substitute almost any combination of ingredients you like in your salads. In fact, tonight, we used Taco Salad ingredients and it was very good! Use this little recipe as a starting place and have fun. Remember all measurements are subject to your personal tastes.
This makes one serving so you can easily multiply to make however many servings you want. Begin by processing the greens, herbs and cucumbers.
Add the other ingredients and process to the desired consistency. You may want to process the red peppers separately and add at the very end to keep their color nice and bright. Use any dressing you like; but with this combination, my favorite dressing is the Bleu Cheese Dressing.
You can serve right away or chill and enjoy later. It is best to use within a few hours before the flavors blend too much.
Summer Soup Recipe
Ingredients:
- 4 or 5 large Romaine lettuce leaves chopped (or whatever lettuce you like)
- 3 or 4 slices of cucumber
- 3 slices of red pepper
- 2 TBLS herbs, thyme, chives, parsley
- 1 TBLS chopped Cranberries
- 2 TBLS chopped walnuts
- 1 or 2 TBLS salad dressing
Instructions:
- Process the greens, cucumbers and herbs to desired consistency. Mix in the salad dressing.
- Add the cranberries and walnuts. Set aside.
- Process the red peppers. Combine with the green mixture.
- Serve immediately or chill until needed.
Another Great Website
May 8th, 2012You know how sometimes you find a website that answers all those important questions you never even knew you needed to ask? Well, for me, this is that place!
You will find everything you need to navigate all that conflicting information out there. Consider this your healthy living handbook!
Lessons From a Split Rail Fence
May 1st, 2012
Driving along the Trace last week we saw many miles of old split rail fences in different stages of decay. Most appeared to be old and weathered. Some were new and probably recently installed. But the most interesting were the old ones.
Their beauty is in story they tell, the passing of time they’ve witnessed. Watching them flying by and reflecting on the wonder of all the changes that have transpired since they were first built was soothing. Of course the many stages of decay in process was intriguing. At first I could only concentrated on the signs of decay but eventually I became aware of all the little signs of new life; the lichen growing on the rails.
And the plethora of flowers growing in the shelter of the trees and other vegetation sheltered by the decaying of the old rail fences.
Is this our story? We are born; we draw strength from our surroundings. We grow and mature, depleating the strength from our surroundings until we grow stronger and are able to give life. We give life and then we begin to weaken. But as we weaken, we give our strength to those around us. Our strength seeps back into the earth, another life forms and grows. The circle of life goes on and on.
Physical beauty wans but a new beauty emerges as we begin to dissipate and give nourishment to others around us. The smaller younger growths fluorishing from the strength of our decay.
This is good. This is the circle of life in nature. The lesson the split rail fence tells is to enjoy each phase of life because whatever part of the cycle you are in now it will soon be over and you will move to the next stage. No matter how strong you are or smart or young, time will slowly, relentlessly move you to the next phase of the cycle and when you look back it will seem like a very short time.
Relish whatever phase you are in because it isvery important. You contribute to the well-being of those around you. From your family and friends to the people you touch each day; you make a difference.
Enjoy living ~you will not pass this way again.
Natchez, MS
April 30th, 2012We arrived in Natchez right at sunset and our first view of the Mississippi River was at night.
Our first order of business was to eat and then find a place to stay. I looked at lots of bed & breakfasts but wasn’t able to get the information I wanted so we just went. We ended up in The Eola which is the oldest hotel in Natchez and it was charming!
Our room overlooked the town and the courtyard was below our balcony where we had our coffee and relaxed.
Natchez is a quaint little town and while we were here we felt like we had stepped back in time. Because of the terrain and the remote location, the Civil War didn’t destroy many of the old homes and structures as it did in so many other parts of the south.
There were a lot of antique shops and we found some fun things to purchase. We enjoyed walking around the historic district and seeing beautiful old mansions along with charming little cottage homes.
There were a couple of places that deserve special mention because, because…. Because I liked them very much and it’s my blog so I can tell you about them! The Eola Hotel of course, was wonderful. Paisano’s had the best Italian food and the host was very gracious. Moreland’s Flowerland was about the cutest little flower and gift shop! 
And the owner of Fleur De Lis antique shop went out of his way to help get me a treasure! Bill, I think he was Bill. Bill or maybe Bob, he will never be forgotten for his kindness, maybe his name but not him.
I can’t begin to tell you everything but it was a wonderful relaxing trip into the past and it is a place everyone should see at least once in their life! Made special by the mighty Mississippi and the people that call it home.
Natchez Trace Parkway
April 28th, 2012Chopin blasting. Picnic basket filled. Clean undergarments, a change or two of clothes and we’re off!
The Natchez Trace is a very pretty trail but it is long and the speed limit is 50 mph, and it is enforced. It was a little rainy when we started off.
Thankfully, the rain only lasted a little while. Probably less than an hour.
We had the rode pretty much to ourselves, a few bikers, a car once in awhile and lots of turkeys. All along the way, we saw turkeys. Don said it was good turkey terrain. If I was a turkey, I’d like to live in this pretty area.
These turkeys were putting on quite a show for the ladies but by the time we got to where we could get a picture they had pulled in their beautiful tail feathers and ran into the field. The ladies must not have been very impressed. They ran the other way. Take my word for it, though; when their tails are all spread out and they are showing off ~ it is beautiful and so colorful.
We stopped off in Tupelo to see Elvis’ birthplace.
And the Tupelo Battlefield Site, a reminder of a sad time in history.
Another beautiful site was the Cypress Swamp. The brochures said to keep your eyes peeled for alligators ~ I did!
….but I didn’t see any. I was glad.
The Natchez Trace Parkway runs 444 miles from Nashville to Natchez, MS and it is beautiful. In the early days this was the supply route and goods were transported from the Mississippi River to Nashville. So there are many places to stop to take in the history or picnic or just enjoy the view. You don’t have to drive the entire way but I’m glad we did. There were a lot of places we would have liked to check out but there just wasn’t enough time. Or rather, we didn’t take the time.
Getting Ready
April 27th, 2012I’m taking a rare day off to get ready for our trip to Natchez, MS. tomorrow. We have wanted to take the Natchez Trace Parkway from Nashville to Natchez, MS since we first moved here almost 7 years ago! It’s not that it’s such a big trip but we kept letting other things push that plan to the back burner but no more!
I’m busy making stuff for our road trip picnic. Cross your fingers for a sunny day. On the menu is ham salad sandwiches, red peppers, Cape Cod potato chips (you know this is another one of my weaknesses ~ only the Cape Cod brand and the Original) and Breakfast Oatmeal Cookies.
Then for ME, a pedicure, manicure and facial. I am taking advantage of my whole day *ahhh* Don may need to roll me out on a guerney in the morning and slide me into the car. Do you think I’ll be able to help him drive?
This is just the start. Stay tuned, I’m hoping to have some great photos of Natchez Trace Parkway and Natchez, MS to show you soon!
Homemade Ham Salad
April 26th, 2012
Homemade Ham Salad is a wonderful way to use up the last few pieces of ham and it is so much better then what you get at the deli. At least most delis. It is very easy and you can substitute any ingredients with your family’s preferences.
This is how I do it.
Gather your fixings.
Mix them all together.
I like to leave the ham salad chunkier when I plan to eat it with a fork and give it a whirl in the food processor when it is going into a sandwich. Letting the flavors blend together at least a couple of hours makes a big difference and we really prefer to let it refrigerate overnight before eating. You may want to add more mayonaise if you like a creamier ham salad. I like to use the red pepper for color but most of the time it is only a garnish. Do a little experimenting and do which ever you like best.
Ingredients:
- 1 cup chopped ham
- 2 hard boiled eggs, chopped
- 1/4 cup diced onions
- 1/4 cup chopped dill pickles
- 3 TBLS good mayonaise or more
- 2 tsp yellow mustard
- 1 tsp horseradish
- a generous portion of chopped thyme, chives and parsley, save some for garnish if desired
- 1/2 red pepper sliced for garnish or chopped to add to the mixture
Instructions:
- Combine all ingredients and mix well.
- Process in the food processor if desired.
- Refrigerate 2 hours or overnight.
- Serve as a side or in a sandwich.
