Monday, October 25, 2010

Chicken Fingers

I've soaked the chicken in butter milk, this keeps the meat moist. The middle tray is egg white, and the final tray is the coating.  A mixture of Coconut flour, Fiberone, garlic, black pepper, and a little bit of chili powder.  I'm using the Pampered Chef coating trays, the Magic Bullet blender, and Coconut oil for the pan fry.

I used my grill pan, which I might not do next time.  I will probably just use a regular fry pan.

They were delicious!  DH ate more than half! I made these to eat with a baseball game that we were watching.  I like making finger foods.
It was just us so I only used two chicken breasts.

Recipe: Chicken Fingers

2 Chicken Breasts
1 C Buttermilk
3/4 C Fiber One Cereal (Original)
2 Tbsp coconut flour
1/2 C egg whites
dash salt
seasonings to taste (pepper, oregano, garlic powder, onion powder, chili powder etc.)

Place chicken breasts in a dish and coast with buttermilk, or place chicken breasts in a zipploc baggie and pour in butter milk to marinate the meat, 30 min or overnight.
Blend Fiber One, Coconut flour and seasonings in blender, until Fiber One is a bread crumb consistency.
Place fry pan on oven burner set to med-high, put in coconut oil and let it melt. Set up area to bread the meat. One plate or bowl for egg white, one for bread crumb mixture.  
Shake off milk from chicken breasts, coat with egg white, and dredge in crumb mixture, and place in fry pan.  Turing once one side of the meat is nice a crispy.

Saturday, October 23, 2010

Coconut Flour "tortillas"

adding the batter to the pan

mine came out more like crepes
Coconut Flour Tortillas recipe photo
Coconut Flour Tortillas
Photo by recipe author
Servings: 1 tortilla
Preparation Time: 2 minutes
Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).
Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.
Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.
Fill with cream, berries, enchilada filling - anything you like!
These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!
* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe submitted by Brandon, Dallas TX

I had hoped that my "torillas" would look more like those in the picture from the Tropical Traditions website, but it just did not work out that way. I did use them for homemade enchiladas, but it seems I forgot to take a picture of them.  They were filled with chicken, cheese and re-fried black beans.  Covered with an enchilada sauce which was lower in carbs than I expected.  I'm hoping to show my versions to be more similar to that in the above photo, but for now here is what I ended up with.

Friday, October 22, 2010

Futters Nut Butter - a Natural Food swap

Let me explain, I love their nut butters!  I tired these when I was looking for natural unsweetened versions of nut spreads. I was given a list of good healthy nuts, and almonds and cashews were on that list.  This company does not do any peanut butters at all, so when they list their products they do not have to say anything about the product coming into contact with peanuts of any kind.  They are organic, kosher certified, gluten and dairy free. I loved the flavors of the Cashew and Almond butter, since I love almonds and cashews.  The cashew butter was more difficult to spread, but if you take it out of the fridge and let it soften a bit that will help with the spread-ability.  Now, there are flavors as well.  I'm so excited! Futters Nut Butter flavors
Now, I have a sweet tooth, it's true, and I'm trying to cope and reduce these cravings, so my love for Nutella needs to be tampered a bit.  I've read some blogs about others love for Justin's Nutbutter.  I personally have not tried their product, and it does look good, and probably a much better swap than what I've got going on right now.  But they list their ingredients in their chocolate almond butter Ingredients: Dry Roasted Almonds, Organic Evaporated Cane Sugar, Organic Cocoa Powder, Organic Cocoa Butter, Organic Palm Fruit Oil, Natural Vanilla, Sea Salt.
I'm seeing much better ingredients than those in the Nutella that I love, but the information for the Futters Nut Butters are: The only ingredients besides nuts or seeds are in the orange and cherry varieties, our new cinnful pecan and in our chocolates. The orange, cherry and strawberry have natural flavor oils and in some, we have bits of the fruit. In the chocolate varieties, there's our dark chocolate liquor (no alcohol- just cocoa & cocoa butter), and a slight bit of organic unrefined cane. No milk powders, No hydrogenated or other oils, No salt, No corn sweeteners etc. In the natural & organic chocolate varieties we use exciting dark chocolate liquors (cocoa & cocoa butter) from different areas.  So here I am in decision mode, should I make the change gradually, and move from Justin's to Futter's or just go all out?  Yes, I just shortened their names, like we are old friends who hang out and give each other nick names.  You know who I'm talking about here.

I'm thinking of picking up a jar of Justin's at the store here, and then talking my DH into letting me place an order for Futter's later.  I already know that I love their regular nut butters, but I may need a system of steps to get my cravings for the delicious Nutella to calm down and be replaced by a more natural product.
I will keep you all posted on how this works out for me.
How does all of this affect PCOS? As it happens, lowering my carb intake has helped me not to crave them even more, so that now I can have some in moderation and not have it wreck my whole day.  I'm ready to get back into eating intuitively again, and not have to worry that my sensors are broken when it comes to a full and empty stomach. 

What are some of your favorite swaps?

Chocolate Fudge Brownies

Chocolate Fudge Brownies

Yields 24 bars

1 Cup Butter
2 Cups Brown Sugar
8 1/2 oz Bittersweet Chocolate
2 Tbsp Brown Rice Syrup
4 Eggs
2 Tsp Vanilla Extract
1 1/2 Cup Coconut Flour
4 Tbsp Unsweetened Cocoa Powder
1 Tsp Baking Powder
1/4 Heavy Cream

Preheat oven to 350 degrees. Grease and dust an 11x8 pan with coconut oil and cocoa powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the cocoa powder, Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy.  Then on low speed, mix in cooled chocolate mixture and sugar. Next, add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minute or until the top of the brownie is crisp and the edges begin to pull away from the pan. (The inside of the brownie will be dense and soft to the touch.)  Cool the brownies in the pan on a wire rack until cool. Dump the brownies out of the pan and cut into bars and serve.  Frost with chocolate or vanilla frosting if desired. Enjoy!

I forgot to take a picture before I frosted the brownies, sorry about that.  They were crisp on top, and they did not melt down to make a smooth surface.  These brownies are rich, and dry, The frosting makes them very sweet.  I added it to make sure my DH would try them.  He did, but they were to dry for his taste.  We like more of a gooey brownie, so the texture was not what I had hoped for.  But the flavor was delicious.  I will try these again with something added to increase the gooey factor, maybe apple sauce or a bit of coconut oil, another egg or something. 
I did break down and buy the brown rice syrup, it was about $6 at the store, and since it's supposed to be very low on the glycemic index and so I thought it would be good to have on hand and to try the recipe as created the first time.  Trying the syrup on it's own I found that it is not super sweet, but it did well in this recipe.  I liked it best with a full glass of cold unsweetened vanilla almond milk to accompany it.
I will be taking some to a friends house tomorrow, I will post the results after they taste it. 
In case you didn't notice, I did use to different gadgets for this recipe.  The Pampered Chef stoneware, and the Kitchenaid mixer I like being able to add ingredients while the mixer continues to work, the spill guard helps when adding dry ingredients as well, as they don't end up all over your counter, and you don't have to keep stopping and lifting the mixer to add more ingredients.  If you have a stand mixer of some sort, it will help you when adding in the flours since they do have more fiber and can clump if you do not keep mixing.  If you don't have a stand mixer, either ask a partner to mix while you add, or add in small amounts and beat well in between adding small portions.
If you try this and are able to make the brownies more gooey, please let me know how you accomplished this. I will post my results after I find the best option.
Happy baking, gluten free and lower glycemic (there is brown sugar in the recipe).

Wednesday, October 20, 2010

Coconut Flour Pizza Crust

Pizza Crust - GF, LC

Makes 2-4 servings
  • 2 cups whole milk organic mozzarella cheese, shredded
  • 2 large organic eggs
  • 2 tablespoons flax meal
  • 2 tablespoons coconut flour
  • ½ teaspoon baking powder
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Recipe submitted by Lauren, Fort Myers, FL

crust before sauce was spread over it

broil in the oven to meal the cheese

Okay, so waxed paper is not a good substitute for parchment paper.  It smokes in the oven.  Aren't you glad I saved you the trouble of finding that out on your own?  Use the silver aluminum stuff instead, and coat with a spray or oil.   
I removed it from the paper to broil with the toppings.  Am I the only one who is excited that I get to have pizza again?  My stoneware is being put to use again. 
Tonight this was the only option for dinner so DH had to try it this time.  There were no complaints, but there was no going back for seconds.  This could also be because he ate many many sugar cookies before dinner. 
This recipes tastes more like dough than the cauliflower pizza crust, but it still is cheesy flavored.  The flax meal makes it looked like a wheat and herb crust. 
I like the freshness of the cauliflower pizza crust, but this one is easier to serve to my DH. 

Here again with the nutrition facts, I hope these are helpful for some. It does take time to add special ingredients and the recipe into the Lean Cuisine custom foods program.  The division is for 4 slices, and these facts are for one slice.  The amounts could be off a little as I had to convert tablespoons into grams, in order to convert it into the 2 tablespoon amount rather than 6 Tbsp.  So, now you know I'm still not good with fractions and I choose the easier route. yep, that was easier than fractions, sad huh?

Nutrition Facts
Serving Size: 1 Slice (121g)
Amount Per Serving
% Daily Value*
Total Fat 17.4g 27%
  Saturated Fat 9.4g 47%
Cholesterol 150mg 50%
Sodium 488.2mg 20%
Total Carb 11.9g 4%
  Dietary Fiber 6.5g 26%
  Sugars 2g  
Protein 19g 38%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending 

Thank you to Tropical Traditions for this recipe, and Lauren in Ft Myers Florida

Sunday, October 17, 2010

Sleep masks and Hot water bottles

If it's good enough for Audrey Hepburn, then it's good enough for me; or something like that.  I love the fashions that Audrey Hepburn wore.  So, why shouldn't her sleep wear be something I would take note of, even if it's only in a movie.

Breakfast at Tiffany's

The Opulence

PCOS: Its just not worth losing sleep over!
It's worth looking into some of the effects of sleeplessness on our bodies. Even WebMD has written articles on sleep and weight loss. Anything, not drug related, that can help you sleep is good to look into.  Eye masks help me the most, along with pilates or yoga moves for relaxation.

How to choose a sleep mask
 This step is another important thing to figure out.  This site has masks for relaxation, and soothing properties, and masks for sleep. If you are like me, sleep is a difficult thing to achieve.  I prefer the 100% light blocking versions, and have the Dreamer currently, but I am considering the Opulence, it's pretty, good for side sleepers, and has a place to put my ear plugs. 

The Dreamer

I have another strange love, hot water bottles. Yep, you thought they were gone ages ago, but really they are quite functional, from heating yourself up to easing pains.  On cold winter nights, it's nice to snuggle under a blanket and hold a hot water bottle on your feet. 
I am particular though about the hot water bottles I use. Plain rubber smells nasty, and you can't put in really hot water.  Fashy hot water bottles have taken it to a new level.  Fashy Homepage
I used to be able to order from Fashion Hot, but that is no longer the case, now to order you can either go to Amazon or straight to My Perfect Beauty

Fish hot water bottle

This one is another of my favorite versions of their hotwater bottle.  If you look hard enough you can find all sorts of shapes, covers, and styles.

Now just to be clear I am not paid to review items, and I only share these little treasures that I have used, loved, or dearly want.  These items here I have and I use on a constant basis.  I have multiple hot water bottles now, and one very good mask, but I am considering another, and I noted before that Opulence is calling to me.

If you find these helpful I'm glad, it will help me later if I find myself needing to reorder these items, the Fashy hot water bottles can take time to track down.  I wish you all restful sleep and warm winter nights.

Breakfast at Tiffany's

Saturday, October 16, 2010

Sites for liquid sweetener substitutions

Okay, I've found myself getting lost in recipes on the Tropical Traditions website.
I've been slowly changing my diet, and I have all sorts of new flours such as soy, almond, flax, and now coconut.  I will may or may not keep up my stock of some of these, but for now it's nice to have them to try all of these amazing recipes that I have recently found.  But I have not gotten many new sugar options. I have Splenda, Stevia, and of course regular white sugar and brown sugar, and honey. I'm still working on looking into any other substitutes that I would like to keep around, and I'm thinking about brown rice syrup and coconut sugar.  But for now these are not yet a part of my pantry.  So I needed some ideas for substitutions, and I thought I should share them with others.
The Cook's Thesaurus has many different helps, and these are the one's I needed help with tonight. 
I have a brownie recipe that came in with my coconut flour order, and I'm thinking that this weekend would be a great time to try it out.  So I will be substituting brown rice sugar for honey since I do happen to have that in my pantry.  Change does take time, and I'm taking it one step at a time.

Liquid Sweeteners
liquid sweeteners   Notes:  This category includes various syrups, honey, and molasses.  
almond syrup
barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley  Notes:  This tastes a bit like molasses, and it's not as sweet as sugar or honey.  It's mostly used to make beer, but it's also used to make breads or other baked goods.   Substitutes:  molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup
black treacle = dark treacle  Pronunciation:  TREE-cull   Shopping hints:   This is the British version of America's blackstrap molasses.  It's common in Britain, but hard to find in the United States. Look for it in specialty markets.  Don't confuse this with golden syrup, which is sometimes called light treacle.   Substitutes:   blackstrap molasses OR molasses OR golden syrup (Many cooks prefer this over black treacle for their treacle puddings and tarts, since it's less bitter.)

blackstrap molasses = black strap molasses   Notes:   This has a strong, bitter flavor, and it's not very sweet.  It's sometimes used to make chili.  Look for it in health food stores.

brown rice syrup = rice syrup = rice bran syrup = rice malt = yinnie syrup   Notes:   Health buffs like this because it contains complex sugars, which are absorbed more slowly into the bloodstream.  It's about half as sweet as ordinary table sugar. Some rice syrups include barley malt, and may pose a problem for people with gluten allergies.  Substitutes:  maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons liquid for every cup of brown rice syrup)
coconut syrup   Notes:   Hawaiians like to pour this syrup on pancakes, but it's also used in several mixed drinks.  To make your own:   See the recipe for coconut syrup posted on   Substitutes:  cream of coconut (for mixed drinks)

Falernum  Notes:  This is a Caribbean cane syrup that's delicately flavored and slightly alcoholic.  It's sometimes used in rum-based cocktails.  Substitutes: simple syrup (less expensive)
flavored syrups  Notes:  These are often used to flavor Italian sodas or coffee.  They come in dozens of flavors, but some of the most popular are vanilla, almond, raspberry, Irish cream, and hazelnut.  Popular brands include d'Arbo, Monin, and ToraniTo make your own:  Make a simple syrup with equal parts sugar and water, then add flavored extract to taste.  Store in the refrigerator.  Substitutes:   liqueur OR fruit syrup OR syrup from cans of fruit packed in heavy syrup
fruit syrups
golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle   Notes:    This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks.  It's made by evaporating sugar cane juice until it's thick and syrupy.  Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands.   Substitutes:  Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and not as sweet as golden syrup.  If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thnner and not as sweet or flavorful as golden syrup.  If you like, try reducing the corn syrup in a saucepan to thicken it.)
Karo syrup
khus syrup  Notes:  Indians use this to make desserts and drinks.  Substitutes:  rose syrup

maple syrup   Notes:   Made from the sap of sugar maples, maple syrup is a traditional topping for pancakes, waffles, and French toast.   It's also used to make candies, frostings, candied yams, meat glazes, and baked beans.  Lighter syrups usually have a more delicate flavor.  Refrigerate after opening.  Don't confuse authentic maple syrup with the cheaper and more commonly used pancake syrup, which are based on corn syrup.  Substitutes:  pancake syrup OR berry syrup (on pancakes) OR brown rice syrup OR brown sugar (on hot cereals) OR light molasses (on pancakes or hot cereals) OR honey thinned with apple juice OR granulated sugar (If you're baking, substitute 1 cup sugar for every 3/4 cup of maple syrup, then increase the liquid in the recipe by 3 tablespoons per cup of sugar.  If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup.)

mint syrup   To make your own:  See the Mint Syrup recipe on
molasses = treacle   Pronunciation:  muh-LASS-sis Equivalents:  One cup = 8 ounces Notes:    Sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals.  Molasses is the thick, syrupy residue that's left behind in the vats.  It has a sweet, distinctive flavor, and it's a traditional ingredient in such things as gingerbread, baked beans, rye bread, and shoofly pie.  There are several different varieties.  Light molasses = sweet molasses = mild molasses = Barbados molasses is taken from the first boiling.  It's the sweetest and mildest, and is often used as a pancake syrup or a sweetener for beverages.  Dark molasses = full molasses = full-flavored molasses is left behind after the juices are boiled a second time.  It's less sweet but more flavorful than light molasses, and it's a good choice if a recipe simply calls for molasses. Blackstrap molasses comes from the third and final boiling.  It's too strong and bitter for most recipes, and it's mostly consumed for its alleged nutritional benefits.  Most of the molasses sold in supermarkets is unsulfuredSulfured molasses has sulfur dioxide added as a preservative, and isn't as mild and sweet as unsulfured molasses.  Food grade molasses is almost always made from sugar cane.  Sugar beet molasses is very bitter and is mostly used as cattle feed or as a medium for growing yeast.  When measuring molasses, grease the cup and utensils to keep molasses from sticking.  If your molasses crystallizes while being stored, heat it gently to dissolve the crystals.  After opening, you can store molasses in your cupboard.  Substitutes: dark corn syrup OR maple syrup (works well in gingerbread cookies) OR honey OR barley malt syrup (weaker flavor; use 1/3 less) OR brown sugar (Substitute 1.5 cups brown sugar for every 1 cup molasses)
orgeat = orzata = almond syrup  Pronunciation:  OR-zhat   Notes:   This sweet almond-flavored syrup is used in many mixed drinks.  Look for it in liquor stores.  To make your own:  See the Almond Syrup recipe on the ichef website.
palm syrup   To make your own: melt palm sugar, then strain

pancake syrup = maple-flavored syrup    Notes:  This is the inexpensive version of maple syrup that Americans love to pour on pancakes and waffles.  It's usually based on corn syrup, and flavored either with artificial flavoring or real maple syrup.  To make your own:   See the recipe for  Mock Maple Syrup on RecipeSource.  Substitutes:  maple syrup OR berry syrup (on pancakes) OR brown rice syrup OR brown sugar (on hot cereals) OR light molasses (on pancakes or hot cereals) OR honey thinned with apple juice OR granulated sugar (If you're baking, substitute 1 cup sugar for every 3/4 cup of maple syrup, then increase the liquid in the recipe by 3 tablespoons per cup of sugar.  If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup.)
rice bran syrup
rice malt
rice syrup
simple syrup = sugar syrup   Notes:   This is a mixture of sugar and water that's brought to a boil and simmered for about five minutes so that the sugar dissolves and the mixture becomes syrupy.  When it cools, it's used to make mixed drinks, liqueurs, baked goods, sorbets, sauces, and many other things.   The thickness of the syrup depends upon the ratio of sugar to water used.   Many simple syrup recipes call for equal parts sugar and water.  For a thinner syrup, combine two parts water with one part sugar.  Rock candy syrup, a heavy syrup used to make some liqueurs and mixed drinks, is made with two parts sugar and one part water.   

sorghum molasses = sorghum syrup   Notes:  This is made from sorghum cane juice, and Southerners sometimes use it instead of molasses to make things like barbecue sauce, baked beans, and gingerbread.  Look for it in health food stores.   Substitutes:  golden syrup OR molasses (not as sweet)

Wednesday, October 13, 2010

Coconut Bread

Coconut Bread
¾ cup sifted Organic Coconut Flour
½ cup Organic Virgin Coconut Oil melted
6 eggs
2 tablespoons honey or agave
½ teaspoon salt
1 teaspoon baking powder
Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 350F for 40 minutes. Remove from pan and cool on rack.
 Here is the recipe as I made it, with the exception of the honey, I did use agave.  I used the Lean Cuisine meal planner to figure out these stats.


Coconut Bread
Author: Samantha N  

12 Tbsp Coconut flour sifted
8 Tbsp Brummel & Brown butter with natural yogurt melted
3 large Egg, raw
3 large Egg White, raw
2 tbsp Honey
1/2 tsp Salt
1 tsp Baking Powder, double-acting

Cooking Directions:
Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 350F for 40 minutes. Remove from pan and cool on rack.

Recipe Facts

15 minute(s)
40 minute(s)
Nutrition Facts
Serving Size: 1 Slice (170g)
Amount Per Serving
% Daily Value*
Total Fat 6.4g 10%
  Saturated Fat 2.3g 11%
Cholesterol 63.5mg 21%
Sodium 262.2mg 11%
Total Carb 9.8g 3%
  Dietary Fiber 3.6g 14%
  Sugars 3.6g
Protein 4.2g 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Ms. Samantha who presented me with the recipe made the bread with 1 Tbsp of agave to keep the bread very low on the GI scale, and she like it just fine.
I thought I would make it with the 2 tablespoons just to see what the stats would look like with it.
The bread is great. I would caution against eating the bread too soon when it comes out of the oven.  I ate a bit, and it made my throat itch, but my second little slice was cooler and it was perfect.

My bread was rather flat, I need to find a smaller baking dish, and it will help give it some height. It is a dense bread, but not like a quick bread.  It is still lighter than quick breads.  There is no overwhelming coconut flavor, and it tastes great with butter. 

Tuesday, October 12, 2010

Things that remind me to laugh

Funny Clip From Ruthless People [Slightly out of sync sorry!]

Here is a clip from a funny movie.
I feel like I'm working with some of these characters, yep, pay attention to the guy robbing the clown.

There are days when the people we interact with just are not getting it. They are not the best and the brightest, or the fastest, or sharpest people.   In these moments it is good to have a lot of patience and a good sense of humor.  Lately I've needed the reminder that these moments are, in fact, funny.  maybe not for the poor soul who just is not getting it, but for those of us who get to help them find their way.

Look for the things in life that make you laugh, and just keep on laughing.

Monday, October 11, 2010

Pharaoh's Daughter - Halloween costume

Pharaoh's Daughter - 9 years old
So here is the one costume I did have, for the Harvest Festival at Salt Lake Christian Center.  Things have changed over the years, but that was where my sister and I did get to dress up.

But before then, we had another type of celebration.  We had friends of ours come to the house and all of us kids played games, and had candy, and had a grand time.  The Crainers have been life long friends of ours, and their boys were like our brothers.  We grew up together in a different church, and were in plays together, got in trouble together and of course we teased them.  There was one of these occasions were the two oldest boys, my sister and I were picking on the then youngest boy about something or other, and he ran and hid in the closet.  Coaxing him out took most of the night.  This could have also been the night that we colored the wall in mine and my sisters room with crayons.  Our artistry knew no bounds, we moved the bed to make sure that we all had plenty of space to color.  It never completely washed off either, that was the beginning of wallpaper in our room.  I have never been a fan of wall paper, especially when removing it and repainting.

Now my sister used this costume later on, and she got a full shot of the outfit.  It seems that my mom was much more concerned about my eye makeup.  It was the first time I wore eye shadow, and it was caked on, and itchy.  I do not remember anything about the party, but I do remember my mom putting on the eyeshadow and how it felt.

My little sister as Pharaoh's Daughter - I'm not sure how old she was

So now that I'm an adult and you'd think we'd be over celebrating by dressing up, it seems that all of my employers here in Cali love to dress up for Halloween.
Here are some of my costumes, I'm still not great at coming up with costumes, so I'll explain them.

Cat Burglers - Accounts Receivable Department 
I went as Miss Marple, an Agatha Christie character, and yes, no one knew who she was so my costume was pointless

Well this year I might go as a window installer, or I will wear one of my Indian outfits - Salwar Komeez
I'm not a fan of dressing up for Halloween, and I'm not excited about having to do it for my work.  It's really frustrating when I can not explain it to my boss about my not believing in celebrating the holiday for Religious reasons when she shares the same religion, but views this holiday differently than I do.  Well here's to celebrating holidays in all the ways that people do.
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