Aren't small bowls supposed to keep portions under control? This is Larry's breakfast.


-- Posted from my iPhone

Grandkids Skiing Videos

Charles took these videos on two separate ski trips with the Flip camera he got for Christmas.
This one of Hunter is from Dec 2009. He'll be 5 next week, Feb. 27th.

These are of Tucker taken in February. He was 3 January 4th.

The next Olympic stars????

Where is Myles? Probably doing jumps at the terrain park.

Emily had a baby

Subject: Em had her baby!

     Date: February 17, 2010 7:52:29 AM EST

Lucas Nigel Shaw was born this morning at 5:27 a.m.;
7 lbs 15 oz, length as yet to be determined.
Mother and baby are doing fine.
Em gets to stay in the hospital til Friday, would prefer to not have visitors there.
More news to follow.
Love, Nadine

Valentines Day

We had corned beef and cabbage for Valentines Day.  It worked out really well, we were going grocery shopping and walked by some corned beef at BJs that looked really good and thought, why not.  We usually go to a St Patricks event at SJFC and have our corned beef there so now we had our own and it was great.  Made it with potatoes, cabbage and carrots (a no-no) for St Patricks day.



Larry got me a new set of irons for Valentines Day but gave them to me the day they were delivered.  He thought for sure I would wonder what the package was and would guess his gift.  Now honestly, the last thing I would think of was that a box that looked like it had a golf club in it was for me.  I'm so used to golf clubs being delivered here that I would have thought it was just ANOTHER golf club for him.  I got a new wood for Christmas, so I can't wait to see how much better my game is.

We went to the library today and got the complete 3rd season of 24.  Larry got into position to watch the first episode.


We started watching at 8 PM and didn't stop until 2 AM.

-- Posted from my iPhone

Photo Book

I really want to go to the gym but I feel compelled to get this photobook done first - and I did and never went to the gym. Oh well, tomorrow is another day.

Click here to view this photo book larger

Map to Sarasota

View Larger Map

What retired people do

OK, so I'm retired and I should at least have some fun.  I shouldn't feel like I should be productive at all times.  Of course what I do being productive other people would consider wasting time, since it usually involves doing things on my computer.  I admit it, I'm addicted to my computers.  But there are so many things to do on them and things to learn to do, that I just don't have enough time to do them all.
Anyway, since I do spend so much time on my computer and not enough time with Larry, considering we're both in the same house together much of the day, I suggested that we play on the Wii that we got for Christmas from Larry's kids.  We had so much fun playing Mario-Kart when we visited Kris and her family that it was the perfect gift for us.  We've played Mario-Kart a few times but still seem to gravitate toward 11th and 12th place.  So yesterday we did bowling and golf.  I think I've finally found the sport that I can beat Larry, at least temporarily.  Look at my scores, I'm Red, I rocked.  

I let him have a rematch today, but I beat him again.  Then we tried some tennis and neither of us have the hang of it yet, but I think that one is going to be his.  I should be downstairs practicing that now while he's out playing real tennis, but . . .

Tilapia

-- Posted from my iPhone

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 http://www.peoplestylewatch.com
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

Download Video

keepvid.com


-- Posted from my iPhone

Convert Files

media-convert.com




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Turkey Vegetable Soup

 

Turkey Vegetable SoupThis 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.Ingredients:brothcarrotsbroccolicauliflowersweet potatosnow peapodsrice noodles4-8 pieces of peeled fresh gingersalt and pepper to tasteturkey
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

Salmon

A perfect meal:SaladSalmonBrussel SproutsBaked Sweet Potato
The salmon came out so moist.  We think this is the best salmon recipe we've made yet!
Roasted Brussel Sprouts
Ingredients:1 # fresh brussel sprouts1 Tbls Olive OilSaltPepper
Directions: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
Ingredients:Salmon filletsDijon-style mustardsalt and pepper to tastePanko crumbs
Directions: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

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.

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

Larry's Salad

Larry made a great salad for dinner.

 

-- Posted from my iPhone

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

D&C

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

Ingredients

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

Ingredients

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

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.

RPO Night

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



-- Posted from my iPhone

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.

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

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.

Domino Marathon

Beautiful sunset



-- Posted from my iPhone

Location:Willard St,Cayuga,United States

New Years Eve at the Lake House

Not a big snow like last year. Almost there.


-- Posted from my iPhone

Location:New York 90,Cayuga,United States

Finnish Bread

The perfect braid.




-- Posted from my iPhone

Perfect Pomegranate Martini - Less Than Perfect??

5 oz Vodka  -  320 cal
1 oz  Pom Juice - 20 cal
1 oz Pom Syrup - 90 cal
1 Tbs Cointreau  31 cal / Triple Sec 51 cal

6 oz. serving =  395 - 412 cal = 8 WW points

Save up the points and Enjoy!!!

2nd Eye

Getting ready for the left eye.


No more one lens in the glasses, not that anyone ever noticed.


The left eye is marked.



Cute booties.

Almost home

It's 4:52 and we're almost home.
According to the GPS we skould be there at 5:05. It was a pretty rainy ride but better than snow or ice.





-- Posted from my iPhone

Bridge Club

Ginny took this picture of us at bridge at her house in November. This is year 42 for our bridge group and I think we all look pretty good for a bunch of oldsters. We met at Kodak, pretty much right out of college for a lot of us. It's been great having our history together and one of these days Ginny and I are going to write it up like we keep saying we will.

Front row: Beth, Karen, Barb, Ginny
Back row: Kathy, Sue, Betsy, Jackie, Joan
Missing: Kay
Then I found these pictures on my computer. I know there are other ones that we took over the years, but not digital, so I will have to do some searching.
This picture was taken at the Plum Garden in Pittsford., I think this was taken in 2007.

Sue and Kay are missing from this picture.

This was taken at Mex's but I don't remember what year.
One eye of Kay is visible in this picture. We'll need to do another group shot when we're all together again.

Going to Greta's

We just passed an accident on 490 by the Mall. A big truck hit a little one. The roads are slick.


-- Posted from my iPhone

Tire Surprise

Merry Christmas to me. I'm getting a new tire on my 6 month old car since I had a bolt in it which we discovered fell from our garage door. Good thing I drove my car before leaving to drive to Greta's for Christmas.

Chicken with Noodles and Vegetables in Ginger Broth

We had movie night last night and saw My Sisters Keeper. The ending was way different than the book.
Before the movie we had an Asian dinner. We had a variety of appetizers (non-Asian), soup, and then everyone had to make their own Spring rolls.
This is the original soup recipe which was in my latest Weight Watchers booklet - Dec 13-19.

Chicken with Noodles and Vegetables in Ginger Broth
4 oz rice noodles
2 cups reduced sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 Tbsp honey
4 quarter-size slices peeled fresh ginger
3 star anise pods (I couldn't find this so didn't use)
4 (5 oz) skinless, boneless chicken breasts, thinly sliced
1 medium yellow squash, halved lengthwise and sliced
4 oz snow peas, trimmed and halved
2 Tbsp chopped fresh cilantro

Cook rice noddles according to package directions; drain.
Meanwhile, combine broth, soy sauce, honey, ginger, and star anise in large skillet; bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken; return to simmer. Simmer, covered, for 10 minutes. Add yellow squash and peas. Cook until chicken is cooked throught and vegetables are crisp-tender, 5 minutes longer. Remove and discard ginger and star anise. Divide noodles among 4 bowls. Top each with chicken breast and ¼ of stock mixture. Top with cilantro. (Oops - I forgot the cilantro),

Prep: 15 min
Cook: 25 min
Serves 4
7 points per serving

Convert a File to an Audiobook

I like to listen to books on tape/CD.  I used to walk around with my walkman CD player but now that I have an iPhone I like to copy them onto that.  Here's an easy way to convert the books to audiobook format after they are copied into iTunes.
Right-click a track, or group of tracks (I do a CD's worth at a time) and select Get Info, head to the Options tab, and then select Audiobook from the Media Kind drop-down menu. The file will instantly leave your Music library and head straight for your Audiobook library. To mark multiple files at once, just select them all and go through the same process. The only remaining step is to tick the Remember Position checkbox if you haven't already, and your tracks should now have easily found their way to your Audiobooks section, and even better, they should work like an audiobook.

Cataract Surgery

Larry is having cataract surgery on his right eye now. Here he's signing his consent forms.




I took this picture before I had to leave.


-- Posted from my iPhone

We went to Cirque Dreams

-- Posted from my iPhone

The Way We Were

I created a new book that I sent to Nadine and Gerry for Christmas.

The Way We Were | BOOK INFO

Finnish Coffee Bread - breadmaker

Points for Breadmaker Finnish coffee bread

1 ¼ cups warm milk - 2 pts
2 eggs divided - 4
2 Tbls butter - 6
¼ tsp salt - 0
4 cups flour - 36
½ cup sugar - 8
1½ tsp ground cardamom
1½ teaspoon yeast - 0
1 cup raisins - 8

Total 64 points for 2 loaves
32 per loaf
16 per half loaf
8 servings (1 in) per half loaf
2 pts per serving

Almond Crescents

I'm making these to bring to Betty's cookie exchange. Before I eat any, I have to calculate the points which I'll add to the end of the recipe.

This is the picture I took after I made them.

This is the picture that came with the recipe. They used a lot more powdered sugar and better lighting. They look prettier, shape is much better, but doesn't all that sugar get caught in your throat and all over your clothes? I shook a lot of my sugar off.

I added a lot more sugar and took another pic.   There's a ton of sugar on them.  I guess that's what food photographers do.


Almond Crescents

makes about 48 cookies

Planning note: Dough must be refrigerated for at least 4 hours before baking.

1 cup butter or margarine, softened (24 pts)

1/3 cup sugar (5 pts)

1 teaspoon almond extract

1 can Solo or 1 jar Baker Almond filling (20 pts)

2 cups all-purpose flour (19 pts)

Confectioners sugar

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in almond extract and almond filling until blended. Stir in flour with wooden spoon to make stiff dough. Cover and refrigerate at least 4 hours or until dough is no longer sticky.

Preheat oven to 325° F.

Dust hands with flour. Shape teaspoonfuls of dough into small tapered crescents about 21/2 inches apart.

Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool on racks. Dust with confectioners sugar while cookies are still warm. Cool completely. Store in airtight containers.

Points - 1.5 per cookie when there are 48 cookies.

Added more color

-- Posted from my iPhone