Responding to Sister T's end of the year Blog...

The biggest problem today is that the designers have forgotten that REAL females want to look and smell like a REAL FEMALE!

I don't want to look unisex in the boardroom to be taken seriously...come on this is not the 1960s anymore, I am Woman I want to Smell like one. If your Male Ego can not stand to lose on the Playground.

Who cares?

I'm not going to pander to it to make you feel better. Man Up and get over it dude. I can make the Bacon, Bring it home and cook it too....I'm not saying your not useful and I don't appreciate your being a Man. But come on to many Boys parading as Men out in the World give the Real Men bad names.

I want to be appreciated as a Woman, I want to look like one, smell like one. I don't want to smell like a piece of candy or fruit so that your idea of a little girl who swoons over your every word fantasy is met. I'm not twenty any more. I am a grown woman with thoughts of my own, with strengths and scars of a life lived stands before you.

I want a scent that can stand with me in strength, in soft moments, in quiet moments and let me still shout at the world moments. I want a scent that announces a Woman and not a girl has entered the room, you better sit up and take notice.

I'm not about to fight like a bitch in heat to get your attention dude, the little girls do that. If you want something like this, you better have the balls to approach me. And trust me, there are Real Men who will and do.

I am not a gay man trying to look like a straight woman, I don't want to smell like one. I don't want a politically correct scent...I'm not a fashion model trying to look like a human skeleton so that the clothes have no shape as they move down the runway. I don't want that image brought up when you get a whiff of me. I am not Paris Hilton or those other Hollywood types of Females that you have been pandering too.

I have parts that jiggle and wriggle, I have breasts that are REAL, nothing plastic here, I am no Barbie Doll. I don't want to smell like one.

So for the upcoming year of 2011...Can you Designers of the Fragrance get your heads out of your rumps, and Design a Mans Scent for those of our Brothers that will make me stop in my tracks and say HELLO...and can you design a few scents that the moment I open the bottle just a whiff of it will announce "Here cometh a Real Female" .....

Check out T's Blog that inspired my thoughts....

scentlesssensibilities.blogspot.com

I wish I may, I wish I might Wednesday...

Most of the time we think of wishes as things to wish we had this come into our lives...

But for the month of September we are being asked, What do we wish to be rid of????

Opening up my life Hope Chest and let us take a look...

Procrastination is sitting right on top...so let me open up the window and drop kick that puppy right out of my life!!!

I wish to be rid of Procrastination, a very bad habit indeed...

http://jamieridlerstudios.ca/

Fun Recipes...

* MISSISSIPPI SIN DIP*

1-lb roll spicy sausage or fresh made spicy sausage
2 pkgs cream cheese, softened
1 8 oz sour cream
1 8 oz pkg of shredded white cheddar cheese
1 small can green chillies
1 loaf French bread or 2-round Hawaiian breads
1 bag of Frito Scoops

Preheat oven to 350°F.

Hollow out bread and reserve the bread that was removed.
Crumble and cook Sausage until done.
In a large bowl combine all ingredients, softened cream cheese,
sour cream,
shredded cheese, sausage, chillies.

Pour mixture into the hollowed out bread; cover completely
with aluminum foil.
Place on baking sheet and bake in a 350°F degree oven until
mixture is melted and bread is crisp (about 30-45 minutes).

Remove foil and bake additional 5-10 minutes to brown
top.

Toast the bread chunks that were left over to make them a
little crispy to dip. Place chips around the bread on dish and
serve.

*Fruit Salad*

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, slicedFresh mint springs

~*For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

~*For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

~*Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprinkle of fresh chiffonnade of mint.

~*Lemon Simple Syrup*

1 cup sugar
1 cups water
1 lemon, zested and juiced

In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

Yield: 1 3/4 cups

Support your local business and Farmers!

No matter where you live in the world, the only way to help the economy grow, is to support
the local business. If you do not support the local shops, farmers and Artist who will?
The crafts people in that area need to make a living, the business people can not grow and hire local workers if there is no support of the business. The farmers can not sustain their farms and continue to grow healthy foods if Big Corporations are allowed to take over and push them out...so go support the local Farmers, buy from Farmers Markets, take the time to hunt down stores that buy local produce and support local companies...

Share fun and easy recipes in season from your area!

When on vacation take the time to shop the local markets, talk to the people who live in the area and go meet the crafts people and farmers in person...the power is in our hands on how our hard earned money is spent...so shop wisely and shop local to where you happen to be at...:0)

BACON WRAPPED STUFFED JALAPENOS

1 pound raw Jalapenos
1 package 8 oz. cream cheese
1 bag of shredded jalapeno jack cheese
1 1/2 pound of Bacon
toothpicks (soaked in water for about 30 minutes, to
prevent burning)

Cut jalapenos in half, coring and removing seeds.
Bring a pot of water to boil, add a little salt, and boil
jalapenos for a couple of minutes until soft, but still a
little firm.
This step will reduce a little bit of the heat from the
peppers.

Next, put cream cheese and shredded cheese in a bowl and
mix well.
After straining & cooling the jalapeno halves, stuff
with cheese mixture (about a tablespoonful) then wrap a slice
of bacon around the pepper, securing the bacon with a toothpick.

These may be grilled on the BBQ pit or baked at 375°F
until cheese has melted and bacon is crisp and brown.

Makes 30 peppers.

Summertime Chicken & Goat Cheese Cups

No stick cooking spray

12 count muffin tin

1lb chicken, cubed

1 package refrigerated pie crust

1 pint fresh berries (blueberries, raspberries or blackberries)

8 ounces goat fresh goat cheese

4-5 mint leaves

Heat a medium sauté pan over medium heat.

Add chicken and cook until cooked through (165 degree internal temperature)

Meanwhile unroll pie crusts and lay flat.

Slice into four equal portions.

Slice middle pieces into threes.

Spray tin with no stick cooking spray.

Lay pie crust pieces in the tin cups.

Layer with about 2 tbsp of chicken, a couple of berries and about 3 tsp goat cheese.

Bake at 375 for about 10-12 minutes.

Chop mint and garnish cups with mint.

Serve warm or cold.

Courtesy of:

Cindy Krzykwa

Forest Hills Foods

www.foresthillsfoods.com

Stuffed Zucchini Serves 4
2 medium zucchini (about 8 inches) ¾ lb. 90% Meijer lean ground beef 1 small onion, chopped ½ c. large fresh mushrooms, quartered ½ cup chopped red bell pepper ½ cup chopped green bell pepper 1 cup 2% shredded Mexican four cheese blend, divided Salt and pepper to taste
1. Cut zucchini in half lengthwise; scoop out pulp, leaving a ½ inch shell. Finely chop pulp.
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain.
3. Remove from the heat. Add ½ cup cheese, salt and pepper; mix well.
4. Spoon into the zucchini shells. Place in greased 11x8 inch baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25-30 minutes or until zucchini is tender.

Tomato and Provolone Sandwiches
Serves 4

1 small clove garlic, finely chopped
¼ cup Meijer low-fat mayonnaise
2 tbsp. chopped fresh tarragon or basil or 1 tsp. dried
1 tbsp. lemon juice
¼ tsp. freshly ground pepper
Pinch of salt
8 slices Meijer whole-grain bread
4 slices provolone cheese (about 4 oz.)
2 large or 3 medium tomatoes (about 1-1/2 lbs.), sliced ½-inch thick

1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayo. Top with the melted cheese bread.
Source: Eating Well

Corn and Basil Cakes

Serves 5 (2 cakes each)

½ cup white whole-wheat flour (such as King Arthur)
½ cup Meijer low-fat milk
2 large eggs
2 tbsps. Meijer canola oil
½ tsp. baking powder
½ tsp. salt
¼ tsp ground pepper
2 cups fresh corn kernels (about 2 large ears or frozen)
½ cup chopped fresh basil

1. Whisk flour, milk, eggs, 1 tbsp. oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. Brush a large nonstick skillet lightly with some of the remaining 1 tbsp. oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Serve Corn Cakes as a side dish with barbecued chicken or pork chops and a green salad.
Source: Eating Well

For more information on our local farmers and what homegrown products are in the store now, go to www.meijermealbox.com and click on "local growers." At Meijer Mealbox you'll also find seasonal recipes and meal plans.

Sour Cherry Fizz & Blueberry Lemonade:

Water
Handful of fresh tart cherries
Sugar

To make a simple syrup, combine above ingredients in a sauce pan and simmer for approximately 10 minutes. Strain liquid, cool. In a 20 oz. glass filled with ice, combine 2 oz. of simple syrup with soda water. Garnish with fresh tart cherries.

To make blueberry lemonade, substitute blueberries in simple syrup recipe. After syrup has cooled, replace soda water with lemonade.

By the Green Well Gastro Pub, 924 Cherry Street SE.

Every Day Matters sketches

"Every Day Matters" sketches from the EDM's list, not in order...
mainly because well to be honest...
I've never been the kind of girl who follows the straight line from A to Z...
I let others who can...
do that...
I tend to wander wherever the winds blows me....
I am perfectly happy to be that kind of female...:0)

The Art of Earth, Wind, Fire, & Water Rice

Earth Ocean Wind & Fire





Earth, we don’t really know when it will move.
Ocean, we don’t know when there will be a flood.
Wind, we don’t know when and where it will hit.
Fire, it can happen anywhere.
Earth gives us vegetation and meats.
Ocean gives us water and sea life.
Wind allows us to breathe and to live.
Fire allows us to cook.
They are good and they are bad.
They can give and they can take away.
Either way we cannot live without them.
Don’t take things for granted, be gracious and be respectful.

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(Steamed Thai Black Rice


Makes about 4 cups

- 2 cup Thai Black rice (Thai wild rice)

- 2 cups Boiling water

- 10 cups Water in a steamer

A traditional way to cook Thai black rice is to soak rice in cold water over night, then steam over boiling water for 30 minutes.

For a quick method of preparing steamed Thai black rice:

Soak black rice in 2 cups of boiling water for 20 minutes. While rice is
soaking, prepare steamer by putting 10 cups of water into the steamer and bringing to boil. Place black or dark colored cloth napkin on steamer tray (white colored cloth will get dark stain from black rice). Drain soaked rice through the napkin, into the water below then fold the 4 sides to cover rice. Cover steamer with a lid and steam for 20 minutes. Remove cooked rice from steamer and rice is ready to be eaten or used to prepare other dishes.



Earth Rice
2 cups Cooked Thai wild rice
½ cup Coconut milk
2 tablespoons Palm sugar
½ teaspoon Sea salt

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(Cooked Thai Hom Mali Rice (Thai Jasmine Rice)


Makes about 6 cups
- 2 cups Thai Jasmine rice

- 2 2/3 cups Water

Place rice and water in a small stockpot (nonstick pot works best) over high heat and bring to a boil. It takes about 3-4 minutes to come to boil. Stir rice to loosen it and prevent it from sticking to the bottom of the pot. Reduce heat to low and cover with a tight lid. Simmer the rice for 12 minutes, turn off the heat and let it stand undisturbed for 5 more minutes. Rice is ready to eat or for use in a stir-fry.
                 
Ocean Rice
2 cups Cooked Jasmine rice
½ cup Finely chopped cilantro
½ teaspoon Sea salt
½ teaspoon Granulated garlic
½ teaspoon Ground white pepper

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( Steamed Thai Sticky Rice


Makes about 4 cups

- 2 cups Thai Sticky Rice (Thai Sweet Rice)

- 3 cups Boiling water

- 10 cups Water in a steamer

A traditional way to cook sticky rice is to soak rice in cold water overnight or at least 3 hours, then steam over boiling water for 25 to 30 minutes.

For a quick method, soak rice in 3 cups of boiling water for 15 minutes. While rice is soaking, prepare steamer by putting 10 cups of water in the steamer and bringing it to boil. Place a cloth napkin on steamer tray. Drain soaked rice through the napkin letting the soaking liquid drain into the bottom of the steamer. Fold the 4 sides of napkin to cover rice and put the lid on the steamer. Steam sticky rice for 20 minutes. Remove cooked rice from the steamer and it is ready to be eaten as part of a meal or used to prepare other dishes.

Wind Rice
2 cups Cooked sticky rice
½ cup Coconut milk
4 tablespoons Sugar
½ teaspoon Sea salt

~*~*~*~*~*~*~*~*~

(See above recipe for Jasmine Rice)
Fire Rice

1 cup Cooked Jasmine rice
1 tablespoon Santa Fe chili powder
½ teaspoon Granulated garlic
½ teaspoon Sea salt

                
Combine ingredients in 4 separate bowls and mix each bowl thoroughly. Transfer
each bowl to a serving platter and arrange in a circle. Rice is ready to eat as part of the 
Feast. 

A Little Bit of This and a Little Bit of That

BLACKBERRY ACID

6 cups fresh blackberries, rinsed and drained well
6 cups filtered or bottled water
2 tablespoons tartaric acid
Granulated sugar

1. Put blackberries in large, heat-resistant glass bowl or non-reactive container. Bring water to a boil, remove from heat and stir in tartaric acid. Pour water over berries, cover, and let rest for 6 hours or overnight.

2. Place strainer over large pitcher. Rinse clean, linen tea towel in cool water, squeeze out excess, and line the strainer with towel. Strain the berry/water mixture without pressing on or crushing the berries. Discard resulting solids.

3. Measure volume of strained liquid and transfer to large nonreactive saucepan. Add sugar equal to the juice's volume and heat over low heat, stirring until dissolved.

4. Cool and store tightly covered in the refrigerator for 2 weeks before serving. To serve, mix 2-3 tablespoons with water, seltzer, or white wine over ice.

~*~ Tartaric acid, a natural acidic compound found in fruits like grapes or tamarind, is used in wine making and has one very common by-product, cream of tartar. It can be found in wine and beer-making supply stores and online.

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RASPBERRIES SUGARED

2 cups fresh unblemished raspberries, about 1 pound
2 cups granulated sugar

1. Carefully pick over and clean berries. Put berries in large bowl and sprinkle with sugar. Using forks or potato masher, mash berries until liquefied, with no trace of berries left.

2. Transfer to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.

Makes 2 cups.

~*~ Smash raspberries with equal amounts of sugar, refrigerate it, will produce a very delicious raspberry preserve. It will last for months in the refrigerator, making the treats of summer enjoyable long into the fall and winter.

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With the south celebrating with Masks and Drinks this week and myself being up north surrounded by snow and ice, the hands that are bored just doodle...no fine art, just boredom and doodling...masks of all kinds...and thoughts of the many masks people wear that hide what and who they are race through the brain waves...