New sleeping masks

The Dreamer & Opulence

I Previoulsy posted about Masks in  Sleep Masks and Hot Water Bottles since then my mask decided to wear itself out.  I then decided to go ahead and get two new ones, one because I wanted to see what the other masks were like, the ones without the comfort straps but with the ear plug holder, and of course to get the one I love.  One will have a permanent residence in my travel bag, so I can sleep on the road without any issues.  I am a very very very light sleeper, all sounds wake me up.  My husband breathes heavy, and it keeps me up, my dogs get up and settle themselves in the night and I'm up, the neighbors dogs bark, wind, rain, general creaks, faucets drip, well you get the idea. I wake up easily.  

I'm not sure if any of you suffer from the same sleeplessness that I do, but I found that masks that block the light and keep your eye lids shut help a lot, and the earplugs assist as well.  

Dream Essentials Sweet Dreams Contoured Sleep Mask with Earplugs and Travel Pouch ~ Black 

Well, I do remember people mentioning others with PCOS having issues with sleep, and so it seems a good thing to review.  Getting a good nights sleep helps, 

Many Benefits of Melatonin

NS aids may be affecting your insulin

While Supplements May Take You Places

Got Sticky Blood Here Are Some Ways To...

I love this poem, and haven't shared any poems lately.  This is one that I love to think on.  I also like to listen to a particular song some nights when my mind is racing, the song calms me and reminds me to let the little things go.

Winkin', Blinkin', and Nod
Winkin', Blinkin', and Nod, one night sailed off in a wooden shoe;
Sailed off on a river of crystal light into a sea of dew.
"Where are you going and what do you wish?" the old moon asked the three.
"We've come to fish for the herring fish that live in this beautiful sea.
Nets of silver and gold have we," said Winkin', Blinkin', and Nod.

The old moon laughed and sang a song as they rocked in the wooden shoe.
And the wind that sped them all night long ruffled the waves of dew.
Now the little stars are the herring fish that live in that beautiful sea;
"Cast your nets wherever you wish never afraid are we!"
So cried the stars to the fishermen three - Winkin', and Blinkin', and Nod.

So all night long their nets they threw to the stars in the twinkling foam.
'Til down from the skies came the wooden shoe bringing the fisherman home.
'Twas all so pretty a sail it seemed as if it could not be.
Some folks say 'twas a dream they dreamed of sailing that misty sea.
But I shall name you the fisherman three - Winkin', Blinkin', and Nod.

Now Winkin' and Blinkin' are two little eyes and Nod is a little head.
And the wooden shoe that sailed the skies is a wee one's trundle bed.
So close your eyes while mother sings of the wonderful sights that be.
And you shall see those beautiful things as you sail on the misty sea,
Where the old shoe rocked the fishermen three - Winkin', Blinkin', and Nod.

Strawberry Bannan Icecream

Strawberry Banana Ice Cream

Strawberry Banana Ice Cream

1 1/2 Cups Fresh Strawberries and banana (I used two banana and the rest strawberries)
3/4 Cup Almond Milk (Original recipe called for whole milk)
2/3 Cup granulated sugar
Pinch salt
1 1/2 Cups Heavy Cream (this can be substituted for other forms of milk if you wish)
1 1/2 Tsp pure vanilla extract

1- Put the banana's and the strawberries into the bowl of a food processor (or use a hand held blender, or magic bullet etc.) Pulse fruit until rough/finely chopped (depending on preference). Reserve in bwol.

2- In a Medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. stir in the heavy cream and vanilla. Stir in reserved fruit  with all the juices. Cover and refrigerate 1 to 2 hours or overnight.

3 - Turn on the Ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 - 20 minutes. The Ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 min before serving. (I don't wait that long, I use my Ice cream scoop from Pampered Chef which makes it easy to scoop.

New Year's Eve, a bit late in posting

The three little girls, one of which is a part of our normal crowd and I've known since she was born.

not a great picture of me, but it was the better of the two.

My darling friends and family, here is the crowd we spent New Years Eve with.  We had a great time, the ladies talked, and the guys got some rest.

there was one lonely little boy, but he got to play video games

Later in the night there were naps taken, but no pictures were taken of those.

We wish you a blessed New Year.  I've posted my thoughts for this new year already, here: New Year's Resolutions....  So you can take a look and see if you have similar thoughts or not.  In any case it's a new year with new possibilities.  I hope your celebrations were wonderful and filled with fun.

Superbowl Snack Ideas

	James Carrier

Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

Yield:  Makes 24 nachos; 8 servings

1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped
2 tablespoons tomato paste
1 tablespoon white wine vinegar
2 cups bite-size shreds skinned cooked chicken (see notes)
24 corn tortilla chips (2 3/4 in. wide)
1 1/2 cups shredded jack cheese (6 oz.)
Cilantro-Avocado Crema (recipe follows)
24 fresh cilantro leaves

1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.

CALORIES 219 (58% from fat); FAT 14g (sat 5.6g); CHOLESTEROL 55mg; CARBOHYDRATE 6.7g; SODIUM 227mg; PROTEIN 16g; FIBER 0.9g

Sunset, JANUARY 2002



Soft Pretzels

Yield:  12 servings (serving size: 1 pretzel)


1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
1 teaspoon salt
Cooking spray
6 cups water
2 tablespoons baking soda
1 teaspoon cornmeal
1 teaspoon water
1 large egg
2 teaspoons kosher salt

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

CALORIES 141 (12% from fat); FAT 1.9g (sat 0.2g,mono 0.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 18mg; CALCIUM 8mg; CARBOHYDRATE 26.8g; SODIUM 541mg; PROTEIN 4.3g; FIBER 1.1g

Cooking Light, OCTOBER 2005

	Randy Mayor; Lydia DeGaris-Pursell

Mini Frittatas with Ham and Cheese

Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.

Yield:  8 servings (serving size: 3 frittatas)


Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

CALORIES 39 (30% from fat); FAT 1.3g (sat 0.5g,mono 0.2g,poly 0.1g); IRON 0.2mg; CHOLESTEROL 32mg; CALCIUM 80mg; CARBOHYDRATE 2.3g; SODIUM 121mg; PROTEIN 4.4g; FIBER 0.4g

Cooking Light, DECEMBER 2001


Here is a link to Some gluten free snacks Elana's Pantry Super Bowl Recipe Roundup

I began this post by trying to incorporate the recipes and then type above them to add in my comments, but the pictures didn't move along with the recipes, so I gave up trying to figure it all out and just started my little thoughts here instead.

I'm not one to watch the Super Bowl for the football, but I do love to watch the Commercials, and sometimes I'll even watch the half time show.  I really like getting together with friends and family, but this year it seems we will be celebrating by ourselves.
It means a bit less on the snack type of things, and more of a focus on dinner.  But I still like to make snacks to have anyways.
I will have to post pictures of our spread later. Have fun watching or eating, or just gathering with friends.

New Shoes! I think I'm in love

The Black with white stripes, and a copper colored pair

These are the copper colored ones, I got to wear with brown & Khaki pants

Look how pretty!  These were last season's I suppose, and they were the only pair close to a brown color

Isn't is a nice heal?  For those of us who are petite in stature, it helps to have a good heel.

and comfy too!

These are the ones I have been drooling over since the summer

I've been planning this purchase for quite some time.

There's no place like home, there's no place like home!

The Benefit

So, these are the Aerosoles Benfit, and it seems they were featured on Dr Oz today.
I have a link: Dr Oz Foot Pain Relief part 2
The Benefit

Let me begin at the start of my workday today.  I piled out of my car in our parking lot, bag, lunch bad, car keys, and myself and somewhere in between getting out of the car and taking a few steps out of the parking to our building my heel bailed on me.  Now the pair of shoes I was wearing were the ones I have been wearing almost daily now for a year.  They were worn, and falling apart, but still looked fine and did a good job until today.  I picked up the broken piece and headed into work were dropping my things and plunking myself down in my chair I sat and examined the soles of my shoes.  This was funny because I had not checked them before today, the heels were both cracked, so the other one could have fallen off as well at any given time.  The soles were split across the pad of the foot, and I had already seen the inner padding peeling away bit by bit.  They had given up the ghost, fought the good fight, and stood their ground enough, it was time to let them go, only I had a full work day to get through before I could get a replacement pair.  It was rather funny walking all lopsided today, and I wondered if a stranger had passed by if they would have felt sorry for my gimp.  The lady at the Aerosoles store almost laughed, she caught herself though, quite gracefully, but I could have had fun with it if she had of really laughed.  Instead she lead me straight to the shoe I had been looking at for months, and then she asked if I had seen them featured on Dr Oz today.  I'm a curious person, so I had to look it up, and since I'm also one to share I've shown it to you as well.  Many Many customers and Dr Oz approve of this shoe!  It's stylish and comfy!

I have to say, I wore the copper ones out of the store, and my old broken ones were tossed.  My feet were happy walking out, there was a very short breaking in period, between the store and the parking lot, and they felt fine even then. DH was comforted by the fact I had been donating shoes for the last six months in order to convince him to let me buy them, but since they broke and I had already told him I was going to get them, he was fine and glad that I was happy with them. Oh, and as a side note, church will be happier in these shoes as well, since every time I wear cute shoes, they are the uncomfortable ones and we always end up going shopping or walking after lunch and my feet are killing me by the end of the day, but not in these.

I have more shoe news I will share after my birthday, it's exciting, and I can't wait to show you!

Red Chard Risotto - recipe from Farm Fresh to You

 

 

Red Chard Risotto

5 Cups Canned low-salt Chicken broth
2 Tbs olive oil
1 med onion, chopped
1 1/2 Cups Arborio rice or med-grain white rice (I used brown Basmati)
1 bunch red chard leaves, coarsely chopped
1/2 cup dry white wine
1/2 Cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring brother to simmer in medium saucepan.  Cover and keep warm.
Heat oil in heavy large Dutch oven over medium heat.
Add onion and saute until translucent, about 5 minutes.  Add rice and
chard and stir until chard begins to wilt, about 3 minutes. 
Add wine and simmer until absorbed, stirring occasionally, about 2 minutes
Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy
stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry
about 20 minutes.
Mix in 1/2 cup Parmesan cheese, season to taste with salt and pepper.
Transfer risotto to medium bowl. Serve, passing additional Parmesan
separately. Serves 6

I served this recipe with chicken, Cajun spiced chicken to be precise.  I actually added some salt to this recipe, which is kind of funny since I never add salt.  I was just unsure about the red chard and if it would need more.  I found that the Parmesan added enough saltiness for me, and that the additional salt was unnecessary.

DH tried it, and found it satisfactory.  I'm still unsure, I may or may not choose to block Red Chard from my monthly box, but it was good to have a recipe at hand in the box when this strange ingredient made it's way into my kitchen. Risotto, this was a creamy and flavorful dish, but I'm not sure I like risotto all that much, and the chard had nothing to do with my feelings for the dish.

I have been considering others view point on this leafy green, so here are some other options should you find yourself in a situation of having chard, and needing something to do with it.
Braised Pork Chops with Swiss Chard
Chickpea Soup with Swiss Chard
Tartines with Cheese, Peppers and Chard

There are other local farmers that deliver, check online for farms in your area you might just find a gem.

Delicious Birthday wishes!

I had to share my birthday well wishes from Cooking Light Table Talk, it was to good looking not to share. Of course I will most likely be making some further adjustments to the recipe, but I think I will have to try this one. Dear Dawn,   The Cooking Light Table Talk Team would like to extend our wishes for the happiest of birthdays. May the upcoming year be full of personal and culinary delight and discovery. Thank you for continuing to mix, dish, and decide with us! Happy Birthday, Cooking Light Table Talk

Black Forest Cherry Cake

Ingredients
Filling:
2/3  cup  sugar
2/3  cup  cranberry juice cocktail
1/4  cup  water
3  tablespoons  cornstarch
2  (14.5-ounce) cans pitted tart cherries in water, drained

Cake:
7.75  ounces  all-purpose flour (about 1 3/4 cups)
2  cups  sugar
3/4  cup  unsweetened cocoa
2  teaspoons  baking soda
1  teaspoon  baking powder
1/4  teaspoon  salt
1  cup  nonfat buttermilk
1  cup  fat-free milk
1/4  cup  canola oil
1  teaspoon  vanilla extract
2  large eggs
Cooking spray
2  cups  frozen reduced-fat whipped topping, thawed
1  tablespoon  kirsch (cherry brandy)
1/2  ounce  dark chocolate curls
Preparation
1. To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves. Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly. Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
2. To prepare cake, preheat the oven to 350°.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
4. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
5. Place 1 cake layer on a plate, and spoon half of cherry mixture (about 1 1/2 cups) evenly over the top, leaving a 1/4-inch border around edges. Combine whipped topping and kirsch in a small bowl. Spoon 1 cup whipped topping mixture evenly over cherry mixture. Top with remaining cake layer. Spoon remaining 1 1/2 cups cherry mixture onto cake layer, leaving a 1/2-inch border around edges. Spoon remaining 1 cup whipped topping mixture onto cherry mixture, leaving a 2-inch border from the edge of the cake layer. Garnish with chocolate curls. Cover loosely, and chill until ready to serve.

Yield

16 servings

Nutritional Information

Calories: 295 Fat: 6.4g (sat 2.3g,mono 2.5g,poly 1.2g) Protein: 4.4g Carbohydrate: 58.2g Fiber: 2.1g Cholesterol: 27mg Iron: 1.9mg Sodium: 259mg Calcium: 70mg

I am considering trying this recipe for the cake instead, and then using the filling for the rest of it.  I'm considering using the applesauce and honey one reader used instead of the sugar, it should add a bit more moisture as well as having less processed sugar.  I'm ready to celebrate my birthday in style.

Photo by Jeremiah Shilhavy

Coconut Flour Chocolate Cake

• 1 cup butter - softened
• 1 2/3 cups sugar (white or brown, Sarah recommends the whole sugar)
• 10 eggs (at room temperature)
• 1/2 teaspoon vanilla extract
• 2 cups coconut flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups whole milk or half n’ half
• Coconut oil

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.

Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.

Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

recipe by Sarah Shilhavy