Whoopie

Mini Pumpkin Whoopie Pies


Ingredients 


COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
CREAM CHEESE FILLING
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions 
FOR COOKIES:
PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.


COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)


BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


FOR CREAM CHEESE FILLING:
BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.


SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator. 

Amazing Race 2012 underdogs

This season has been great to watch. The underdogs had a bad run but managed to get another pass to go on. These guys are true friends who support each other and are fighting to stay in this game. They have heart!!!!! I hope that they keep up their drive to win, not just for their family because they need the money but for themselves to show how hard they worked to get through this race!!!


It takes a great deal of strength to leave your family and home to do this race. You get to see so much in the world. It is a struggle but it shows you just how strong you to get through the race. Each one of them should be proud!

Milky

Comfort Meat Pie

Meat Pie

Ingredients


4 skinless boneless chicken breast halves, cubed 
1 lb (500 g) pork, cubed 
1 lb (500 g) beef, cubed 
1 boneless rabbit, cubed 
1/3 cup (75 ml) vegetable broth
1/3 cup (75 ml) cream 15 %
2 bay leaves
1/2 tsp (2 ml) cloves
1 tsp (5 ml) savory
2 onions, chopped 
2 garlic cloves, minced 
3 carrots, peeled and sliced 
3 potatoes, peeled and cubed 
Salt
Pepper


Piecrust (3 to 4 crusts):


4 cups (1 l) all-purpose flour, sifted 
1 tbsp (15 ml) baking powder
Pinch of salt
3/4 cup (175 ml) vegetable shortening
1 cup (250 ml) cold water
1/4 cup (50 ml) melted butter
1 egg yolk


Instructions


Preheat oven to 375 °F (190 °C).
Place first 11 ingredients in large bowl. Mix well and refrigerate for 6 hours.
Fit 1 piecrust into large baking pan. Spread a first layer of meat mixture and cover with potato and carrot cubes. Season to taste with salt and pepper. Repeat and cover with water. Season once more. Top with remaining piecrust and seal ends with fingers or fork.
Make few short slashes in top crust and bake for 40 minutes. Reduce oven heat to 275 °F (135 °C) and bake for another 2 hours.


Piecrust:


In food processor, mix all ingredients until dough is smooth. Refrigerate for 4 hours.
Roll out enough dough to fit bottom and sides of large baking pan and for top as well.

DayBed...

I have always wanted a great place to be able to relax outside with no headaches. Read some books, do some puzzles or even watch a movie. Hopefully, I will get to enjoy the warmer days with no headaches. Just me and the dogs!

Milky

Cario

Cairo is by far a fatty catty with a lot of laziness, attitude and silliness. He rolls around wanting you to pay attention to him but when you do, he has the meow that sounds like a choking chicken! 


He wants you to head butt his head and touch his belly when he is in the right position and ready for it!


He has no fear to Phoenix (the eating beast dog) or Hugo who is so crazy for Cairo but Cairo does not have the time of day for him. 


Cairo will come over to snuggle but remember you cannot touch him unless he invites you. He once got outside and was out there all night. He did not care for it but now and again he gets close to the door, feels the air on his face but soon after runs away from the door. He is pretty funny.

Milky

Burnt Toast

A fact about me! There was a time when I could not make toast without burning it! In fact I think I burnt a lot of things because I setted to very cook! Cut me a break here! I mean was a child for goodness sakes!


Later on things changed and I got better at the whole cooking thing which is a good thing. Now and again I will not lie I still burn the toast but blame it on the toaster. Who does not do that! COME ON! You know you did it, too! So, do not even dare to pretend that burning toast has never happened to you! Just just have to laugh it off and not make such a big deal about it! 

Milky

I found this quote and I agreed with the blogger who wrote a piece about it.

"If you get upset when the toast burns, what are you going to do when your house burns down?"

From Blogger http://parentalalienation.blogspot.ca/2012/01/burnt-toast.html

Take a read

          "So back to the burnt toast. I hate it when I am craving some toast and jam and I go through the steps to prepare this and fail to pay attention and burn my toast. So I throw away the burnt toast and start over. If I am set on the perfect piece of toast and do not achieve that, I may end up going through a whole loaf of bread. The same applies to achieving a successful outcome to parental alienation.

It won't be perfect. But why waste your time and anger over trying to achieve the perfect piece of toast? Before you know it, you could go through your whole loaf of bread seeking perfection and in the meantime burn down your house losing all the precious memories.

Getting your children back, takes alot of patience and tolerance. Things have changed and it will never be the same. Having your children return means that you can start new and build a new relationship, while allowing them to remember the good times in the past in their own time."

Poetry

What makes a poet so unique..

What makes a poem makes us cry

What makes a poem a cherished gift

Ever wonder why ?

There is beauty in poetry..

True!...

Ever wonder what makes it so beautiful

Poetry is more than just words

True!..

Ever wonder what it really is....

Don't ask me...

I have no idea...

Am actually still wondering why...

lol!.... (smiles)... lol!.. (smiles)

But let me tell you what I think to be true..

The pen is mightier than the sword...

Without doubt I know you agree..

A writer taps into peoples head...

Sometimes every emotions he has brought down

Belongs to someone else

The stories are true..

And that's because a Poet cares

He writes because He loves to write

And sometimes when He is crying in a poem

It is not actually Him

But someone out there who is feeling thesame way..

I believe in love and the beauty it entails

But sometimes a poem is just a poem

Another way of reaching out to broken heart

Another way of saying..

You my friend is a queen no matter what people may think

Another way of saying you can be someone else Hero

Another way of saying all hope is not lost...

Another way of saying you are Special

Poetry is a Poet way of Healing the World

Written by Capedium

FROM - http://capedium.hubpages.com/hub/Sometimes-A-Poem-Is-Just-A-Poem

Twisted on BLT'S

The perfect BLT sandwiches. I am sure most of us have had one or two. But sometimes we want to change things up! BLT's do not have to be boring. I found some great sandwiches that will satisfy your taste bids. Great for any season and lunches or even a midnight snack.

Enjoy!

Milky

the TLT sandwich



Ingredients


3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers
8 ounces of tempeh, cut into 1/3-inch thick strips
1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt
1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted


Preheat oven to 350F degrees.


Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.


While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet. 


When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.


To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.


Makes four sandwiches.

EBT sandwich

created by Thomas Keller

Ingredients

3-4 slices of bacon 

2 slices of Monterey Jack cheese 

2 slices of toasted rustic country loaf (pain de campagne) 

1 tbsp of mayo 

4 tomato slices 

2 leaves of butter lettuce 

1 teaspoon butter 

1 egg 

 

Directions

Cook the bacon until crisp, drain on paper towels 

Place slices of cheese on one side of toasted bread. 

Place in toaster oven or under broiler to melt. 

Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce 

On non-stick skillet, melt butter over medium heat. 

Fry egg, turning over briefly when the bottom is set (keep yolk runny) Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius) 

Place sandwich on plate and slice in half, letting yolk run down sandwich.

Salmon with Lemon-Dill Mayo (SLT)

Ingredients

1/3 cup(s) light mayonnaise

2 teaspoon(s) chopped fresh dill

1 teaspoon(s) grated fresh lemon peel

4 piece(s) (1-inch thick, about 6 ounces each) salmon fillet with skin

Salt and coarsely ground black pepper

8 slice(s) (1⁄2-inch thick) country-style bread

4 romaine lettuce leaves

2 medium tomatoes, sliced

6 slice(s) fully cooked bacon, each broken in half

Directions

1.Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2.In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3.Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly toasted.

4.Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.

It was different that day

My closest friend had to go to summer school. When she would come home I would run out to the back where she lived because I was so excited. We always had fun together but we could do anything until her home work was done.


I would help her and we would sit down at the dinner table. My brother was in the living room playing with her brother. It was no different from another other day, really but it was different. 


She called out from the window like she always did when it was time to come home for dinner. My brother ran out but I did not hear her that time. I had no idea that he was gone or that she had called.


When my brother got home he told her that I was having dinner at Christina's. She got so bloody mad. She called out again and this time I heard her. I ran home and when I ran up the stairs she showed me just how mad she was. 


That day was different, I was beaten badly and I would not make that mistake, again. I told her that I was not eating there but it did not matter, she did not believe me. My aunt and brother just stood there watching. After she was done I was on her bed and she was icing my face and parts of my body.


She was two very different people and I hated them both.

Milky

I cannot remember

It was summer break and I was about nine or ten. I was left home alone a lot. I remember leaving the mess as it was in the living room wanting to go outside to play with my friends. I just thought, "I will clean up later, I have time!" So, I left with Tammy. 


We had a great morning and part of the afternoon was good, too. When I returned home, I went to open the door and that was when I realized - I had no key! I panicked! I try to reach the lock with my hand by going through the mail door slot. My arm went through and I was able to almost reach it but just missed! I was pushing my arm so hard and I was buried in grief that I did not realize how bad I hurt my arm.


My arm had cuts and was bleeding. It was swollen and I could not get it out. The building next to ours was a doctor's office.  One of the office workers could see what was going on so she and a doctor came to help me. At this point I was so scared to get into trouble I started to cry. I did not want to get caught - but not because I locked myself out or because of the mess from the morning, no! It was because outside people were involved now and that - THAT ALONE! was a NO NO!


They lathered oil on my arm and got it out. I was cleaned up and they took great care of me until she came home. 


The odd thing about this story is that I remember all of it - up until this point. So, it could not have been a very good ending.

Milky

Enjoy Summer Now!

Summer days are ahead of us, are you ready for it? It is a time to enjoy the hot sun on your face. Have a few games of golf, tennis, go to the cottages, for a swim, summer fishing and just enjoy family and friends. It does not matter if it is during the days or the nights, what matters is you just take the time because summer time does not last long out here! I found the following on line and I have enjoyed them so I hope you will, too.

Enjoy, Milky

summer fruit fizz


Ingredients


Seeds from 4 cardamom pods
Finely grated zest and juice of 1 orange
8 tbsp Bonne Maman Peach Conserve
150ml Cointreau or Peach schnapps
2 ripe Peaches, halved, stoned and cut into thin wedges
2 ripe apricots, halved, stoned and cut into thin wedges
Fresh mint sprigs
75cl bottle sparkling dry white wine


Directions


1. Pound the cardamom seeds to a fine powder in a pestle and mortar. Transfer to a small saucepan and add the orange zest and juice and the conserve. Cook over a low heat until the conserve has dissolved. Stir in the Cointreau or peach schnapps and fruit and allow to cool completely.
2. Transfer all the fruit to an airtight container. Spoon the fruit into glasses, add mint sprigs and pour over the wine to serve.

marinated spelt with beetroot and watercress

Ingredients

5 tbsp olive oil 

1 tbsp of mixed chopped fresh herbs, such as parsley, chives, summer savoury, tarragon

1 young raw beetroot washed well 

1 bunch of watercress or landcress (small sprigs are best) rinsed and dried in a salad spinner

5-6 radishes, sliced fine in rings 

5 tbsp soured cream 

1 tsp Dijon mustard 

Juice of half an orange (about 3 tbsp) 

1 tsp balsamic vinegar 

Cook the spelt in simmering salted water until al dente. Drain and rinse in cool water, then thoroughly drain again.

 

Place in a bowl and season with about 3 tbsp olive oil, salt, pepper and the herbs, tossing together until well coated. (This can be left for up to 24 hours, covered in the fridge.) 

Whisk the soured cream, mustard and orange juice together until smooth and season to taste. 

Peel the beetroot (if necessary) and using a mandolin or vegetable peeler, slice the beetroot paper thin. Stack the slices together and slice again into fine matchsticks.

 

Put the beetroot into a bowl with the watercress and radishes, drizzle with the rest of the olive oil, a splash of balsamic vinegar, salt and pepper, and toss gently together.

Place a spoonful of marinated spelt on each plate, spreading it gently over the surface. Arrange the watercress, radishes and beetroot evenly on top. Serve the dressing separately. 

Grilled Alaska Salmon Skewers Amogio 

Ingredients

1 1/2 pounds Alaska Salmon fillets, skin removed, if desired 

1/4 cup olive oil 

1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay 

1/4 cup fresh lemon juice 

2 tablespoons fresh minced garlic 

2 tablespoons fresh chopped Italian parsley 

1 tablespoon fresh chopped mint 

1/4 teaspoon red pepper flakes 

Salt and pepper, to taste

Preparation 

Prior to grilling, soak 12 wooden skewers in water for at least 30 minutes. 

Lay Alaska Salmon on cutting board so that grain of fish is horizontal. Cut salmon lengthwise into 2-inch-wide strips. Place salmon strips in baking dish; set aside. 

Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint and red pepper flakes in small bowl. Brush marinade onto all sides of salmon; cover and refrigerate up to 30 minutes. Reserve remaining marinade.

 

Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto skewers. Place skewers on well- oiled grill or spray-coated broiling pan. Grill or broil salmon 5 inches from heat source 3 to 4 minutes per side. Turn once during cooking; brush with remaining marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste.

Grilled Zucchini with Lemon and Olive Oil

Ingredients

 

zucchini, cut lengthwise into 1/2-inch slices (allow one small zucchini or half a large zucchini per person)

fresh lemon (allow 1/2 lemon for 2 – 3 large zucchini)

olive oil

salt

fresh ground black pepper

 

Preheat gas or charcoal grill.  Place zucchini slices in a large bowl then squeeze lemon juice over the zucchini and toss to coat.

Drizzle with a bit of olive oil and rub the slices with your fingers to make sure all sides are coated with the oil and lemon.  

Arrange slices on a platter and sprinkle with a pinch of kosher salt and a few grinds of black pepper.  Turn the slices over and season the other sides with salt and pepper as well.  Grill the slices over direct medium-high heat for a few minutes per side or until nice grill marks appear and zucchini is tender.  Serve warm or at room temperature.

Vanilla Ice Cream: Everyone loves ice cream and vanilla ice cream is an absolute favourite. However, it is very easy to make vanilla ice cream. Make your ice cream with these summer dessert ideas.

 

Ingredients

Whipped cream – 4 cups

Half-and-half cream – 2 cups

Whole milk – 2 cups

Sugar – 1 ½ cup

Vanilla extract – 1 tsp

 

Directions

 

Heat the milk until you see bubbles near the edges. Then, add sugar. Stir continuously so that the sugar dissolves completely.

Let it chill in the refrigerator for at least 30 minutes. Now, add whipped cream to it along with vanilla extract and the half and half cream. Stir for a while so that they combine and pour it all in a freezer can to freeze. Different freezers come with different instructions. Check your instructors and follow accordingly.

Old Fashion Hand Written Letters

There is something about a letter that has been hand written. You open it up, you unfold the paper and you see words written in pen. 

Someone who was very dear to me would write me letters, hand-written letters and I would write back.  Whenever I would see his familiar handwriting on an envelope I would get so excited and I would ripe the letter open to read it right away. I would never set it aside to enjoy when I was alone. There were many times that I would read the letters over and over. Each letter was a piece of treasure.


I have always been a simple person so whenever I received a letter, it was like a gift. The person writing took the time to talk to me and write down their inner thoughts and share them with me. What could be better?


The letters would sometimes make me sad and cry but the ones that would make me laugh, roll around in bed, laughing so hard sometimes there would be tears but tears of joy. At times I would feel like I was with them and the time was spent together and the moments were amazing.


History was shared and memories were reminded to each other through these letters. Our lives are written down on paper and though paper fades our words are there and we can still look back on them.


Computers have taken the place of hand written letters. An email can be sent to another in seconds, where as a letter will travel. Think about it! A letter was written in one home and then sent away and arrives in another place over time. Image where it was been, who has touched it and where was it. That in it's self is amazing. It builds excitement knowing that you will walk up to the mail box and not just collect the bills, or junk but you will collect a letter from someone who is important and who has taken the time to write, and share their life with you.

Writing a letter is rarely consider but when you do consider writing your letter by hand  it allows us to go beyond the standard hello's. It may not be brief at times but it brings out more in us, on the events in our lives and the hardships we may go through. As we write, we ponder the details and discuss what is really going on behind the scene in our homes, in our hearts and in our minds. There is tone in the way we write that you cannot get from an email. It does not replace being face to face but it is a close second. You can see a tone in the curves of our writing, the way we pause on paper, on a word and how long a letter is.

Hand written letters can be formal, funny, long and short. When you write a letter you ponder over what you want to say to that person. It could be a letter that you want to cheer them up, make them laugh or it could be letter about something new and exciting in your life. You stare at the blank stationary and for a moment you do not know where to begin. That will sometime last a moment because you recall something meaningful to write about and that is all it takes. Soon your letter is flowing down on paper.


The twists and turns of a letter is more refreshing then an email. Letters are personal, emotional and heart filled. A letter is appreciated and you can never underestimate how that letter being found amidst the bills will mean so much to the person you wrote to. It could what the other person needed to escape a bad day.


A letter maybe old fashion but it carrying so much charm and never really gets old. So, instead of emailing contemplate putting pen to paper and mail your letter. Time is rushed as it is so let's slow things down a bit. A letter will become our history to connect one person to another.

Just think the summer months ahead and you may come upon an opportunity to write a letter while enjoying the outdoors. Enjoy the experience not just for yourself but for the person on the other end of the letter.

Happy writing!

Milky

fall in hate?

 It is never easy to fall in love but when it happens - it feel so amazing! You are filled with so much excitement and you want it to last forever. For some it does but for other you fall into hate! Falling into hate is never a good thing. Not only do you begin to hate the person who put you into this feeling but you begin to hate that person and in the end you begin to hate yourself more.


The one thing that will damage your life, is you damaging it yourself! No one could every hurt you as much as you will hurt yourself. As each day passes by more hate grows inside of you. You hide and hope that the feelings that you have consumed you will go away but it never does.


The first step to stop yourself from falling into hate with yourself and another person is to learn how to love yourself. How does this work? When you have the answer, please let me know because I have no clue!


I do not want to hate you or myself but I see no other way out of this. I am more lost then ever!

Milky

WTF

The is only so much a person can take! I am so sick of being sick and tired all the time! One test leads to bad news and then the test, more bad news and soon that is all I am hearing. 

Blood pressure is to high, Iron is to low, kidney is failing and heart has weaken!!!!! I hurt all the time and I am so damn tired! I can only take so much. I feel like I am being punished everyday and all I want is some peace but that - peace is no where in sight for me. I see no light and I have no hope.

How did this happen? Why is it happening? Life should not be this bad and it can not always be this way? One year of somewhat free of pain and sadness to only end up with more bad and more pain. I am so bloody mad!!!

Milky

Nina Simone

Eunice Kathleen Waymon February 21, 1933 – April 21, 2003, better known by her stage name Nina Simone. She was the Priestess of Soul music. A singer, songwriter and a pianist. Her styles included classical, jazz, blues, folk, R&B, gospel, and pop. Her background in classical music was infused into each of her pieces and had depth as well as quality. She record 40 albums between 1958 to 1974. Her music was a staple in life and she was beloved be many.


After 20 years of performing, she became involved in the civil rights movement and the direction of her life shifted. Simone's music was highly influential in the fight for equal rights in the United States. 

Simone's bearing and stage presence earned her the title "High Priestess of Soul".

Nina Simone's music has been a huge part of my life and I have always enjoyed her and her music. She was not just a singer and songwriter, she was poetic and being in her presents would have blessed you not because of her music but because of how she made you feel. She you bring out many emotions, good or bad, angry or sad and she could change how you saw things in life. She could make you stronger.

Milky

http://www.youtube.com/watch?v=h8tuTSi6Sck
http://www.youtube.com/watch?v=NJiC6cA3dUA&feature=related
http://www.youtube.com/watch?v=xbIG_b2IMO0&feature=fvsr
http://www.youtube.com/watch?v=xDprYZ-tgiA&feature=fvwrel
http://www.youtube.com/watch?v=pOmqNuH3Y5s&feature=related
http://www.youtube.com/watch?v=L5jI9I03q8E&feature=related
http://www.youtube.com/watch?v=FxzPeojtmUA&feature=related
http://www.youtube.com/watch?v=pLh73RPvfgI&feature=fvst
http://www.youtube.com/watch?v=45BqY0cpapQ&feature=related
http://www.youtube.com/watch?v=DtOKYXYStmU&feature=related
http://www.youtube.com/watch?v=Uhy_r1IOTNI&feature=related
http://www.youtube.com/watch?v=TkcuNX4vrS8&feature=related

30 plus Diners on Yonge Street

I have not lived up here in Richmond Hill all my life but there are a few great restaurants that have been around for 30 plus years. North of Steeles.






Some of the best burgars come from Golden star and Steer-In. They also make great onions rings and milkshakes! The boys at the Golden Star are great, funny and nice guys. But I will warn you that their are some grumpy old men behind the counter at Steer In. It is look the "Soup Nazi"! Know what you want and put your order in as fast as you can! Because those guys are not messing around! Food is great at both places!


The 3 Coin Kitchen has some of the best breakfast you can find. These places have been here a long time and they are here to stay!


Milky

Van Morrison

Van Morrison gave us Brown Eyed Girl, Into The Mystic, Moondance, Sweet Thing and Crazy Love. Some of the greatest songs out there.


Into The Mystic is one of my Favourites.



We were born before the wind
Also younger than the sun
Ere the bonnie boat was won as we sailed into the mystic
Hark, now hear the sailors cry

Smell the sea and feel the sky
Let your soul and spirit fly into the mystic 
And when that fog horn blows I will be coming home
And when that fog horn blows I want to hear it

I don't have to fear it
I want to rock your gypsy soul
Just like way back in the days of old
Then magnificently we will float into the mystic

And when that fog horn blows you know I will be coming home
And when that fog horn whistle blows I got to hear it
I don't have to fear it
I want to rock your gypsy soul

Just like way back in the days of old
And together we will float into the mystic
Come on girl...

http://www.youtube.com/watch?v=gVAnlke_xUY

Bathtime - 16 steps

A great time to heal your body and to relax is when you can take a long bath. Take away all the stresses in your life for just a moment.

I find this website and they have 16 steps to take a relaxing bath. It is great!

Steps.






1
Make sure your bathroom is clean and warm!


2
Before you start, wash some towels. Consider adding a few drops of essential oils for a luxurious after bath experience. Then, tumble dry them to make them warm. If you don't want to do this, then put them on a radiator or in an airing cupboard.

3
Perhaps plan a themed bath, have a sleep inducing bath-all lavender products. Try to avoid artificial perfumes and fragrances as they do not provide the same relaxing qualities as do pure essential oils and can also cause irritation.


4
Make sure that the bath is not too hot, yet not too cold.


5
Collect together some of your fluffy, freshly laundered towels, something to wear when you get out of the bath, and arrange some candles in the bathroom for a soft relaxing light and a nice comfortable glow. (avoid scented candles) Have the towels and body wear placed within easy reach.

6
Use an inflatable bath pillow to rest your neck while you are bathing. You can normally find them in any bath/bed/linen shop.

7
Find some of your favorite music to play, but place electrical equipment where it can't fall into the bathtub.


8
Prepare your favorite chocolate and place it within easy reach, but far enough away that it will not fall in the bathtub.

9
Add about 8 drops of your favorite essential oil. Lavender oil is well known for its sleep inducing qualities and rose oil has a lovely sweet relaxing fragrance. Geranium is another comforting fragrance and vanilla is always a good idea too and it is cheap and relaxing. Optional: Then, tip in 2 cup of bath salts. Also consider adding 1-2 cups of Epsom salt as it will help prevent pruning of fingers and toes during long soaks.


10
Tie up your hair (if it is long).


11
Carefully climb into the bath, and relax in the warm water. Cotton pads soaked in ice cold water can be placed over the eyes while you rest, to remove puffiness, or chilled slices of cucumber.

12
If you want to, wet your face and apply a facial mask, then lie back and relax for as long as you want. Remember to wash the mask off thoroughly and cleanse.


13
When you have finished relaxing, use a 100% cotton flannel to wash yourself all over.

14

When you decide to get out of the bath, blot yourself dry, and finish by applying body lotion or moisturizer. Cocoa butter is affordable, widely available and is very nourishing.

15

Afterward keep relaxing and pour yourself a warm cup of tea, or if tea isn't for you, a hot drink that has no caffeine in it would be great.


16
Hop into bed for an early night, or just read a book or watch a film.. anything relaxing!

Best Toronto Food Trucks

Something to check out!

http://www.blogto.com/eat_drink/2012/03/want_food_trucks_in_toronto_you_can_help/

http://www.blogto.com/eat_drink/2011/08/food_truck_eats_proves_toronto_needs_better_food_trucks/

Underwater Museum

So many beautiful things in the world opened to us to discover! The amazing Underwater world Museum, in Cancun. This museum started in 2009. The statues were damaged in storms. This underwater world is surrounded by clear waters and it is incredible! This is something I would love to do. Swim down and look at all of this - on the bucket list!!!

Milky

More than 32 feet below the surface, Jason deCaires Taylor's exhibition, "The Silent Evolution," completed phase two of the world's largest underwater museum off the coast of Mexico in Cancun. Featuring 400 life-size sculptures based on real people, the exhibit took 18 months of labor, 120 tons of cement and 400 kilograms of silicone to complete, as well as 3,800 glass fibers and more than 120 submarine work hours.

Food with Iron

1. Iron triple threat: red meat, beetroot and sweet potato are all iron-rich foods. 


Steak



Grass-Fed Steaks with Kalamata Olive Chimichuri
Portion to Serve 1: 6 oz. steak; 2-3 Tbsp. chimichurri
4 Servings


 Recipe:


 3 Tbsp. fruity olive oil, divided
 4 garlic cloves; 2 thinly sliced, 2 pressed
 1/4 tsp. dried crushed red pepper
 1 bay leaf, preferably fresh, broken in half
 1/3 cup finely chopped shallots
 1/4 cup finely chopped fresh Italian parsley
 2 Tbsp. finely chopped pitted Kalamata olives
 2 Tbsp. red wine vinegar
 1-2 Tbsp. water
 2 14-to 16-oz. 2" thick grass-fed New York strip steaks
 2 tsp. paprika
 1 tsp. coarse kosher salt
 1/4 tsp. cayenne pepper


Heat 2 Tbsp. oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and saute until just transluscent, about 2minutes. Remove from heat; stir in parsley, olives, and viengar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. Do Ahead: Can be made 2 hours ahead. Let stand at room temperature.


Rub steaks with 1 Tbsp. oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room teperature 30 minutes or up to 2 hours.


Preheat oven to 400°. Brusy heavy very large ovenproof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110°-115° for rare, about 10 minutes. 


Sweet Potatoes

Roasted Sweet Potatoes with Chile and Orange
Portion to Serve 1: 1-1 1/2 cups 4 Servings


 2 lbs. garnet yams or other sweet potato, washed, unpeeled
 3 Tbsp. olive oil 
 1 1/2 tsp. kosher salt
 1 orange zested
 1 tsp. ancho chile powder or 1/2 tsp. crushed red pepper flakes


Preheat oven to 425°. Slice sweet potatoes into 1/2" rounds, discarding any gnarled ends. toss sweet potatoes with olive oil, salt, orange zest, and chile powder.


Lay potatoes out in a single layer on a sheet pan, and roast at 425° for 20-25 minutes until the tops of the potato slices are toasted in spots. 


Beet Salad



Salad of Quick Steam-Roasted Beets, pomegranate seeds, radicchio, and blood oranges with Walnut Oil Dressing
Portions to Serve 1: 2 cups salad; 1-2 Tbsp. dressing


 Recipes:


 Quick Steam-Roasted Beets
 2-4 Servings


 1 Tbsp. olive oil
 1 bunch red beets, trimmed, larger ones halved lengthwise
 1 tsp. salt
 1 sprig rosemary (optional)


Preheat oven to 425°. Por oil and 1/4 cup water into the bottom of a baking dish large enough to hold beets in a single layer. Season beets with salt. Add rosemary if using and cover dish with aluminum foil. Roast beets until they are tender when pierced with a small sharp knife, 45 minutes- 1 1/4 hours. Cool beets in covered pan, then pell by rubbing the exterior with a clean kitchen towel.


Walnut Oil Dressing Makes 2/3 Cup


This recipe makes extra in order to stock our Week 2 Cleanse Pantry. We recommend making it on Sunday so that it's on hand throughout the week. If you're just joining us now, here's the recipe.


 1 shallot, minced
 2 Tbsp. red wine vinegar
 1 tsp. Dijon mustard 
 3 Tbsp. olive oil
 3 T sp. walnut oil
 Kosher salt and freshly ground black pepper
 Fresh lime or lemon juice


Combine shallot, vinegar, and Dijon mustard, and let macerate for at least 15 minutes. Slowly whisk oils into shallot mixture (or, if you have a jar with a lid, add oils, screw on lid, and shake to combine). Season to taste with salt and pepper. Do Ahead: Cover and chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice. 


2. Spicy parmesan green beans and kale – great side dish. 



Ingredients


3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan


Directions


Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately. 



3. Broccolini with crispy lemon crumbs – another great side dish. 



Ingredients 


2 slices of white bread, torn 
2 tablespoons unsalted butter 
1/2 teaspoon crushed red pepper 
1 teaspoon finely grated lemon zest 
Salt 
2 bunches Broccolini (8 ounces each), ends trimmed 
3 tablespoons extra-virgin olive oil 
1 small shallot, very finely chopped 
Lemon wedges, for serving 


1. In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
2. Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
3. In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Make Ahead The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.


4. Warm quinoa, spinach and shiitake mushroom salad – a great lunch option. 



Ingredients


 1/2 cup red-wine vinegar
 1/3 cup olive oil
 Coarse salt and ground pepper
 2 pounds fresh shiitake mushrooms, stems removed, caps halved
 1 1/2 cups quinoa
 1 pound baby spinach
 8 ounces feta cheese, crumbled

Directions


1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
4. Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Cook's Note


Do not soak shiitakes in water because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

5. Sauteed collard greens with garlic – a fresh, healthier take on the traditional creamed spinach side. 



Ingredients


 2 tablespoons extra-virgin olive oil
 6 garlic cloves, thinly sliced
 1/2 teaspoon crushed red-pepper flakes
 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
 Coarse salt
 1/2 cup water

Directions


1. Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.