Monday, October 31, 2011

Friday, October 28, 2011

Gratitude Friday

I am thankful for...
1. the time we are going to have this weekend - when we go on a little drive with some friends
2. beautiful autumn weather
3. hot apple cider
4. pumpkin recipes - I love pumpkin!
5. clean kitchen floor

Wednesday, October 26, 2011

Pita Chips

One of our grocery stores has a clearance section of bread. I can buy pita bread from 40 cents to 70 cents a pack just depending how many packages they have left to sell.  I buy them to make pita chips. 

With the holidays parties coming upon, I always like to make and bring these. On their own or with a dip such as hummus. 

Pita Chips

Pita bread 
1/4 cup olive oil

Preheat oven to 375. Line a cookie sheet with aluminum foil. Spray with cooking spray. 

Cut pita pockets into triangles and then separate them where they are still connected to the other half. 

Mix oil and toppings. (I did basil, oregano, rosemary, red pepper flakes, garlic powder, onion powder, parmesan cheese, sea salt)

Toss the pieces of pita bread with the oil mixture. Bake for 6-10 minutes until they are crisp. Flip/stir at the half way mark. Let cool before serving. Store in an airtight container.

Some possible toppings:
Sea salt
Parmesan Cheese
Herbs of choice such as basil, oregano, rosemary, red pepper flakes, onion powder, garlic powder, chili pepper, chipolte, chives, dill and so on.
Cinnamon sugar with melted butter instead of oil

Monday, October 24, 2011

Friday, October 21, 2011

Gratitude Friday

I am thankful for...
1. having a nice birthday on Tuesday.
2. a beautiful drive through GJ seeing all the colors
3. finding a bag - I have been looking for one for awhile
4. spending time with friends
5. feeling so much better

Thursday, October 20, 2011

Channeling Surfing

 * Tomorrow we are going to have lunch at some friends who live in a nearby town. They just moved to the area in August.  It is great to have them near as they are such good people.  So nice to talk and laugh with them. 

* My asthma problems have cleared up. My doctor ended up treating me for bronchitis - using an antibiotic and a steroid. Within 2 doses I was able to lay completely down flat - first time in over 3 months. I used my inhaler once in the 10 days of being on the meds. The day after ending my meds - I have had a few problems. Nothing like before but I did have to use my inhaler and ended up taking sinus meds at night. I am hopeful that whatever is going on is better. I have no doubt from now on for a while I will be easily susceptible to having problems. My doctor wants me to call if it comes back to like it was before the meds. 

* We started using a Roku for the TV.  We are really enjoying it. It is basically streaming content to the TV. All the content except Netflix that I am watching is free. But there are some channels that do cost but so far I am not seeing a need for them. 

That is about all for right now....going to go to bed.

Monday, October 17, 2011

Friday, October 14, 2011

Gratitude Friday

I am thankful for...
1. feeling better
2. a safe trip to Denver
3. a safe trip home
4. seeing adorable pictures of my niece sitting in a pile of leaves
5. a great muffin I had a Mimi's Cafe and finding the recipe online so that I can try to make them at home

Wednesday, October 12, 2011

Hoisin Meatballs

This recipe was modified from Hoisin-Glazed Turkey Meatballs - I wanted to have them for dinner instead of as an appetizer.  Also I didn't want to go out and buy anything additional so just worked with what I had on hand so modified the ingredients to work for me. I didn't see the need for the oil although I am sure it gives additional flavor. I also ended up having to add bread crumbs because the ingredients made the ground meat so wet.

Hoisin Turkey Meatballs

2 tablespoons reduced-sodium  Soy Sauce
1 tablespoon hoisin sauce
2 teaspoon finely grated fresh ginger root
1 teaspoon sriracha sauce or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced 
1/2 teaspoon garlic powder (didn't have any garlic cloves on hand)
1/2 cup  drained, finely chopped water chestnuts
1 pound lean ground turkey
3/4 cup bread crumbs 
1/4 cup purchased Hoisin Sauce

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or tinfoil coated with cooking spray.
  2. Whisk  soy sauce,  ginger, garlic powder, sriracha or crushed red pepper, 1 tblsp hoisin sauce and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey  and bread crumbs until completely combined.
  3. Shape the mixture into medium sized meatballs. If you don’t want to cook these right now you could put them in the freezer for later. 
  4. Place the meatballs on a pan and bake until the meat is cooked through, 15 to 17 minutes.
  5. Brush the meatballs with  Hoisin sauce. Cook meatballs an additional 2 to 3 minutes. Serve with stir fry vegetables and rice. 

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Friday, October 07, 2011

Gratitude Friday

I am thankful for...
1. another visit to my doctor - and maybe this treatment helping even after 1 dose
2. breathing
3. candy corn
4.  finding out that I can freeze my yogurt
5.  Frank and JoAnne giving me all their old encyclopedias - I just made room for them in my studio so that I can use them for art.

Tuesday, October 04, 2011


I have been totally hung up on this website for the last several days. It really is getting to me. I feel often at times we are struggling but then I read things like I am reading on this website and am thankful for the roof over our head and the work coming to the business. Michael works really hard and I am proud of all he does to keep moving forward. Our story pales in comparison to most of the folks I read about. We are in the 99 percent - but we're grateful for what we have as most folks are in much worse shape.

Sunday, October 02, 2011


Live with intention. 
Walk to the edge. 
Listen Hard. 
Practice wellness. 
Play with abandon. 
Choose with no regret. 
Appreciate your friends. 
Continue to learn. 
Do what you love. 
Live as if this is all there is.
— Mary Anne Radmacher