Thoughts and Wanderings
Wednesday, December 1, 2010
Anise prevents wrinkles
Walking exercises the brain.
Anise ~ according to Dr. Oz.
Walking ~ according to an "ongoing study which spans 20 years….." (San Jose Mercury News, Wed, 1 December 2010) "The more people moved, the higher their brain volume, a marker for brain health….. For healthy adults, walking at least 72 blocks a week (about six miles) can preserve brain volume and slow the risk of cognitive decline. Cognitively impaired adults needed to walk at least 58 city blocks a week (about five miles) to achieve the same results."
I'm going for a walk and then coming home to make some biscotti with anise seeds.
Thursday, July 29, 2010
"Nothing in the world is more flexible and yielding than water. Yet when it attacks the firm and the strong, none can withstand it, because they have no way to change it. So the flexible overcome the adamant, the yielding overcome the forceful. Everyone know this, but no one can do it." ~ Lao Tzu
Relinquish your hold on experiences that don't serve you.
Be willing to let go and move on.
Be open to changes in your plans and have back up strategies.
Wednesday, July 21, 2010
I don't usually do this much thinking about food, but I'm having fun finding recipes on line and in old cookbooks. Here are two easy blender recipes.
Blender Banana Bread
from Red Castle Historic Lodgings, Nevada City, CA
3/4 tsp. grated lemon peel
1 cup sliced ripe bananas (I used 2 that I had in my freezer)
1/2 cup soft butter
3/4 cup sugar
1 3/4 cup sifted flour
1 1/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
Put eggs, lemon peel, bananas, butter, and sugar in blender container. Cover and blend on high for 20 seconds or till smooth. Sift together remaining dry ingredients into a mixing bowl. Pour egg mixture over and stir just until moistened. Fold in 1/2 cup chopped walnuts (I used pecans) if desired. I also added 1/2 cup chocolate chips at my grandson's suggestion. (great addition!!!) Turn into a greased loaf pan. Bake at 350 degrees for about 45 minutes or till done.
from Ina (The Barefoot Contessa Cookbook)
1 cup freshly squeezed lemon juice (I used Meyer lemons from my garden)
1/2 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Place all ingredients in a blender and process until completely smooth. Serve over ice.
Now find a lovely spot in your garden and enjoy!
Wednesday, July 14, 2010
I tried a new dish on Papa today. Rice Salad. He was BBQing pork chops and I wanted something quick and refreshing to go with it. I also wanted to use up some leftovers in my refrigerator. Rice... Chopped tomatoes from tacos the other night... I hate throwing food away.
I put the rice and chopped up tomatoes in a bowl and added:
cut up celery
flat leaf parsley and a couple leaves of basil, chopped up fine (about a hand full)
then I tossed the whole thing with:
a generous sprinkling of olive oil
a little vinegar
sea salt and pepper
It was delicious! I'll definitely make it again. It would have also been good with some feta cheese sprinkled in.
Just thought I'd share.
Monday, May 3, 2010
I found a great recipe. Fast. Delicious. And I can make as little as 4 biscuits which is perfect for the two of us. I'm dreaming of a summer morning sitting on my back porch with a latte and warm biscuits. Lovely dream... Soon...
Fluffy Biscuit Muffins
from Taste of Home: Ultimate Five Ingredient Recipes
(Lots of good things to eat in this book!)
1 cup self rising flour
2 tablespoons mayonnaise (do not substitute)
1/2 cup milk
In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk, stir just until mixed. Spoon into four greased muffin cups. Bake at 425 degrees for 14 - 16 minutes or until lightly browned. Yield: 4 biscuits
Try them... Let me know what you think!