Friday, January 29, 2010

Fisher Game

We went to a reception at Fisher followed by a basketball game.

-- Posted from my iPhone

New highlights

I got my hair done today, it's been six months. I wanted some more lowlights put in and it came out a lot darker than it was before. It's kind of fun to be different.

Then I started playing around on this site
and came up with what I think looks good for me the next time. Did not only hairdo, but also makeup, which helped a lot.

I am so good at wasting time!!

-- Posted from my iPhone

Thursday, January 28, 2010

Download Video

-- Posted from my iPhone

Convert Files

-- Posted from my iPhone

Turkey Vegetable Soup


Turkey Vegetable Soup
This is a very easy soup to make and it can be made with turkey, chicken, pork or meatless.  I used homemade turkey broth and leftover turkey that I had frozen to make this soup.  Listed below are the ingredients I used because they are what I had on hand or appealed to me in the store.  The best part about this soup is anything goes but I think the one necessary ingredient to give it a great flavor is fresh ginger.
sweet potato
snow peapods
rice noodles
4-8 pieces of peeled fresh ginger
salt and pepper to taste

Add longer cooking vegetables to broth first, adding the rest until all vegetables are cooked.
Soften rice noodles in warm water for 5 minutes then cut up, if desired and add to soup along with cooked turkey.

-- Posted from my iPhone

Tuesday, January 26, 2010


A perfect meal:
Brussel Sprouts
Baked Sweet Potato

The salmon came out so moist.  We think this is the best salmon recipe we've made yet!

Roasted Brussel Sprouts

1 # fresh brussel sprouts
1 Tbls Olive Oil

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 

Baked Salmon Fillets Dijon

Salmon fillets
Dijon-style mustard
salt and pepper to taste
Panko crumbs

1.  Preheat oven to 400 degrees F.   Line a shallow baking pan with aluminum foil.
2.  Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with panko crumbs.
3.  Bake in preheated oven for 15 minutes, or until salmon flakes easily with a fork.

-- Posted from my iPhone

Saturday, January 23, 2010

New Afghan and Pillow

I made an afghan with the same yarn that I used for Greta's Christmas gift.  It was crocheted but I made it with double yarn for warmth.  However no one uses it as a cover so maybe Greta will want to trade with me since I just use it as a throw and then I made another pillow out of remnants.

Friday, January 22, 2010

A Rachael Ray dinner

On a Rachael Ray show, she suggested cooking turkey in pieces rather than whole for faster cooking and we did just that.

-- Posted from my iPhone

Monday, January 18, 2010

Larry's Salad

Larry made a great salad for dinner.


-- Posted from my iPhone

Tuesday, January 12, 2010

Vietnamese Chicken Soup with Rice Noodles

This was in this morning's D&C

Vietnamese Chicken Soup with Rice Noodles

If you are a fan of Vietnamese pho (beef noodle soup), here is a very manageable scratch version using chicken. The recipe was created by Marcie Ver Ploeg of Pittsford, and appears in her 1995 cookbook, Chicken Soup: 75 World Class Recipes to Warm Your Heart and Soul.

1 whole chicken, about 4 pounds, cut up into quarters (include giblets except the liver) or 4 pounds of chicken parts

1 pound chicken wings
1 large unpeeled onion, halved

4 slices of fresh peeled ginger, plus 1 teaspoon minced ginger
1 cinnamon stick
2 whole garlic cloves
6 whole black peppercorns
1½ tablespoons soy sauce

1 package (6 ounces) rice stick noodles (rice vermicelli)
1 tablespoon Asian fish sauce, preferably Vietnamese
2 scallions, thinly sliced
1 cup mung bean sprouts

¼ cup chopped fresh cilantro
3 tablespoons chopped fresh mint
2 tablespoons fresh lime juice

Place cut up chicken or chicken parts and chicken wings in a large pot or Dutch oven with 8 cups water. Bring to a boil over medium-high heat, skimming as the foam rises to the top. Reduce heat to medium-low to keep a gentle simmer. Add onion, ginger slices, cinnamon stick, garlic, peppercorns and soy sauce. Simmer, partially covered, for an hour, continuing to skim any foam that rises to the top, until chicken is tender.

Strain the broth, reserving the liquid and the chicken. As soon as the chicken is cool enough to handle, remove and discard the skin and bones. Tear or cut the chicken into shreds. Skim fat from the top of the broth.

Meanwhile, soak rice sticks in a bowl of cold water for 15 to 20 minutes, until soft. Drain and cut into shorter lengths, if desired.

Return the broth to the pot and bring to a simmer. Stir in the fish sauce, minced ginger, sliced scallions, shredded chicken, bean sprouts and rice noodles. Simmer 1 minute to heat through. Stir in cilantro, mint and lime juice, taste and adjust seasonings, adding more fish sauce if needed. Ladle soup into bowls and serve at once.

Makes 6 to 8 servings.

Making chicken stock

January 12, 2010

Recipe for great chicken soup starts with homemade broth

Karen Miltner
Staff writer


In my book, a chicken soup only earns the homemade moniker if the cook has made the broth from scratch.

Here are some tips for making the best chicken broth you can.

  • Chicken broth is best when made with a combination of meat, bones and skin. Neck bones, backbones, wing tips and all giblets except the liver can be thrown in the pot as well.
  • The older and larger the chicken or hen, usually the more flavor for your stock, though the meat will be stringy and dry. A 5- to 7-pound roaster works well, but more practical for most families are the 3½- to 4½-pound fryers or broilers, which are a good compromise of size, tasty meat and affordability. You can also buy a combination of chicken parts.
  • Bones contain collagen, which adds a velvety richness to broth. Some chicken soup recipes add veal bones or beef marrow bones for the extra shot of collagen. If you want to keep your chicken soup as chicken-y as possible, an extra pound of chicken wings will work equally well. Collagen-rich chicken feet also make great stock, but they are harder to find.
  • Start with cold, fresh water for your broth. Hot liquid will make the proteins in the chicken coagulate and the starches in the vegetable to gelatinize too quickly, writes the authors of Culinary Institute of America Book of Soups (Lebhar-Friedman Books, $35). Ideally, the pot should be taller than it is wide so that the entire chicken is submerged below the water, but if you are using a wide-mouthed large sauce pan or Dutch oven, simply cut the whole chicken into quarters or eighths so the meat is completely covered.
  • Bring the liquid to a vigorous simmer, not a hard, wild boil. If the chicken cooks too quickly, it gets tough and clouds the broth. Once the liquid reaches a simmer, turn the heat down so that the liquid continues at a gentle simmer. Mimi Sheraton refers to this kind of simmering as a smile, and in her 1995 book The Whole World Loves Chicken Soup (no longer in print), she describes it as "a sort of twinkling, trembly, faint rippling just below the surface."
  • As the chicken cooks, foamy impurities will rise to the surface. Skim the foam continuously until your broth becomes clear. Most foam is given off during the first hour of cooking. Then add your herbs, spices, vegetables and other aromatics.
  • Be careful when salting the broth, writes Pittsford's Marcie Ver Ploeg in her 1995 cookbook, Chicken Soup. The broth may be reduced further in soup making so if you add too much too soon, the final product could be overly salty.
  • If the broth tastes weak after you've strained out the solids, you can reduce it by continuing to simmer until the flavors are suitably concentrated.
  • If you are going to use the broth right away, skim the fat off with a spoon after cooking. If you are saving the broth for later use, chill it overnight so the chicken fat will congeal in a single layer on the top and can be easily removed. Like bacon grease, this congealed fat is a delicious cooking medium.
  • Once cooled and chilled, a well-made broth with ample collagen will be jelly-like. This is a sign that you've done it right.

  • For recipes that call for small amounts of broth, freeze cooled broth in ice cube trays overnight, then transfer to freezer bags.

    Basic Chicken Broth

    Adopted from the Culinary Institute of America Book of Soups (Lebhar-Friedman Books, $35).

    A 4-pound chicken or chicken parts (legs, breasts) that equal that weight ½ to 1 pound chicken wings (optional)
    3 quarts cold water
    1 large onion, diced
    1 large carrot, diced
    1 celery stalk, diced
    5 to 6 whole black peppercorns
    3 to 4 parsley stems
    1 bay leaf
    1 sprig fresh thyme
    1½ teaspoon salt, or to taste

    Place chicken and water in a large pot (the water should cover the chicken by at least 2 inches; add more water if necessary). Bring water slowly to a boil over medium heat.

    As water comes to a boil, skim any foam that rises to the surface. Adjust heat once a boil is reached so that a slow, lazy simmer is established. Cover partially and simmer 2 hours, skimming as often as necessary.

    Add remaining ingredients. Continue to simmer, skimming surface as necessary, until broth is fully flavored, about 1 hour.

    Remove chicken and cool slightly. Dice or shred the meat and reserve to garnish the broth or save for another use. Discard skin and bones.

    Strain broth through a fine sieve or cheesecloth-lined colander into a large metal container. Discard the solids.

    If you are using the broth right away, skim off any fat on the surface. If you are not using it right away, skip the skimming and cool broth quickly by transferring it to a metal container and placing the container in a sink filled with ice-cold water. Stir the broth as it cools and then transfer to storage containers and chill overnight. The fat will congeal in a layer at the top and can be easily removed before using or freezing. Store in refrigerator for up to 5 days, in the freezer for up to 3 months.

    Makes about 2 quarts.

  • Recipes to try

    10 Things You Should Eat: Avocado Soup Recipe - ABC News

    I want to try this recipe that I saw on GMA this morning.
    Avocado Soup
    From the kitchen of Anahad O'Connor and Dave Liberman
    Servings: 4-6
    Difficulty: Moderate
    Cook Time: 1-30 min

    Whenever I cook with avocados I conjure up the flavors of Mexico, which really works out well, because bright and flavorful ingredients such as lime, cilantro, and spice are just what it takes to bring out the best in creamy avocados. You can serve this soup chilled, but the flavors are much more pronounced and vibrant if you keep it hot.

    -- "The 10 Things You Need to Eat" by Anahad O'Connor and Dave Liberman


  • 1 large leek
  • 3 tablespoons olive oil
  • 3 medium celery stalks, roughly chopped
  • 1 large onion, roughly chopped
  • 2 bay leaves
  • 1 quart chicken or vegetable stock
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 large ripe Hass avocado, pitted, peeled, and mashed
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1 small bunch of scallions, finely chopped
  • 1 small bunch of cilantro, finely chopped

  • Cooking Directions

    Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise, and rinse well to remove any grit. Roughly chop the leek.

    Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery, and onion and cook for about 5 minutes, or until the vegetables soften.

    Add the bay leaves, stock, coriander, cumin, avocado, and lime juice and simmer for about 10 minutes. Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.

    Yield: 8 servings

    Chocolate Beet Mini-Cakes

    Servings: 4-6
    Difficulty: Moderate
    Cook Time: 30-60 min

    These cakes are light, moist, and delicious. Using high-quality Dutch process cocoa will give you a dark, rich, and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra moist.

    And if you're trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go!

    -- "The 10 Things You Need to Eat" by Anahad O'Connor and Dave Liberman


  • 1 cup whole wheat flour
  • 2/3 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 cup canola oil
  • 1/2 pound red beets, boiled, peeled, and finely grated
  • 1/2 cup yogurt

  • Cooking Directions

    Preheat the oven to 325°F and line an 18-muffin tin with foil cups.

    Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.

    Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.

    Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.

    Muffins will keep for 2 days in an airtight container at room temperature.

    Yield: 18 mini-cakes

    Sunday, January 10, 2010

    Roasted Sweet Potato Salad

    Today we went to Ann's for Dominos and dinner with Patsy and Patti.
    I brought the salad which I found in Southern Living, January 2010 this morning and we had all the ingredients at home.
    It turned out really well, but I forgot to take a picture of it. I'll have to add it the next time I make it.

    Roasted Sweet Potato Salad with Citrus Vinaigrette
    Makes 4 servings
    Hands-on-time: 20 min
    Total Time: 1 hr

    1 lb medium-size sweet potatoes, peeled and cut into wedges
    1 medium-size sweet onion, cut into wedges
    1 Tbsp olive oil
    1 garlic clove
    ½ tsp salt
    ½ tsp freshly cracked pepper

    1. Preheat oven to 400℉.
    Heat a pan or skillet in oven for 10 min.
    Toss together sweet potato wedges and next 5 ingredients in a large bowl.
    Place sweet potato mixture in hot pan.

    2. Bake at 400
    ℉ for 25 minutes. Stir once, and bake 15 more minutes until potatoes are tender and begin to caramelize.
    3. Spoon potato mixture over lettuce, drizzle with Citrus Vinaigrette

    Citrus Vinaigrette
    Make about 1/2 cup
    Hand-on-time: 10 min
    Total Time: 10 min

    1 (½-inch) piece fresh ginger, peeled
    2 Tbsp red wine vinegar
    1 Tbsp chopped sweet onion
    1 Tbsp honey
    1 tsp orange zest
    ¼ tsp dry mustard
    ¼ cup olive oil
    1. Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids.

    Friday, January 8, 2010

    RPO Night

    And the snow keeps coming.
    This was taken during intermission.

    -- Posted from my iPhone

    Wednesday, January 6, 2010

    Heaven on Earth

    What temperature do you think of when you think of heaven?  I always think it should be warm, no jackets necessary.  But today it was 24 degrees when we went cross country skiing and it felt like heaven on earth.  It was just so beautiful and after warming up it didn't even seem that the temperature was that low.  The trees were blanketed in snow and the roads were covered.  The trails were good too although the beginning could use a little trimming.
    We were out for 2 hours, about ½ hour was spent taking my iPhone out of my pocket so that I could take a picture.  Every time I would make a turn I would find a more beautiful view.  It was cloudy, otherwise the pictures would look better.  Now most of them look like black and whites except for Larry's red jacket.

    Tuesday, January 5, 2010

    Salmon with wasabi sauce (hot!!), roasted Brussels sprouts, sweet potato with fat free Southwestern Dip and sourdough bread. A delicious, easy last minute meal for 9 1/2 points.

    -- Posted from my iPhone

    Saturday, January 2, 2010

    Bailey came home with us

    It was freezing today when we left the lake house. Ann was going to Bristol for the XC Ski Special Olympics training so we took Bailey home with us so she wouldn't have to wait in the car.

    Friday, January 1, 2010

    Domino Marathon

    Beautiful sunset

    -- Posted from my iPhone