Thursday, April 30, 2015

Food for Thought : Stress

April and  May is  Stress awareness Months . While  stress is unavoidable , managing  it  is necessary  to stay healthy  and happy . The stress  of  short-term frustrations  , such as  traffic  jams , as well as life  events , such as illness or  death in the family , have  an effect  on our  body  and  our health . Although outwardly we we may seem to handle stress  well , some of the changes happening inside our body can create  negative effects on our  health . Our bodies  release hormones , such as  cortisone , that can raise our blood pressure  and  blood sugar . These  hormones  can also  increase our  appetite  which send  us  searching  for  high-fat and  high-sugar foods  , and  they can also increase  our  fat stores .  Here  are  a few tips  to help you manage  your stress in a healthy way :

1. Eat smaller  meals  and  do not  skip meals :
Going  more than 5 hours  without  food  duting  wasking  hours  can contribute  to fatigue  , low  concentration  and  headaches . These  can  all be  a problem  when you are stressed  or  trying to concentrate more on  decisions  and taskes.

2 .Avoid fast-foods and processed foods when you are stressed :
Although it can be more  difficult  to eat healthy  when you are  extra  busy or  have  added  responsibilities , it is  important  to make  good nutrition  a priority . These  foods are usually high in sodium  and  fat which  cam make  you feel  bloated  and  fatigued . 

3 .  Avoid  having to much  caffeine :
While it  may give you  an immediate pick-up , you will most likely  experience  a drop n energy  later in the day . Caffeine  can also  disruft  your  sleep cucles and  prevent  you from  getting  the rest you need  during periods  of  high stress . 

4 .  Consider  taking  a multi-vitamin :
While  most of the time  you can get  all of  the  vitamins  and  minerals  you need  through  the  food  you eat , there  may be  times  when a general multi-vitamin  can be helpful . Talk to  your  physician  or  dietian  regarding  your  need  for   a supplement . And remember  to always take  vitamins  exactly  as prescribed  . Taking  more  than prescribed  is  not  always  beneficial or  safe .
Words of Wisdom :

“A book is not just a collection of words, it is a perception portrayed on blank sheets. You know, getting you the feelings of blowing winds and rains and sun and flowers around, the smiles, the tears, the notional links with the characters and make them all alive, while you read. And that's sure as hell a grueling task !” 

“Life is filled with opportunities. Be courageous and fulfill your destiny. You were created for a purpose and once you realize your potential, you become unstoppable. Let no one get in the way of you pursuing your dreams.” 

“Many are never satisfied. They always want more ; and then when they get more, they are still not content. I think mostly because they are trying to keep up with others. You have to live within your means or you'll find yourself trying to dig your way out of a hole. Whatever is meant for you is for you. Don't lose yourself trying to live another's life” 

“Mother Nature has in its nature of bringing and bonding living creatures of same nature and the duration of their staying together depends purely on the similarities among their intrinsic characters. Only in case of non-living things, it has endowed the power of attraction between opposite features and its example is positively charged cations and negatively charged anions.” 

“It’s so easy and convenient to buy our children gifts, but I encourage and challenge you to give them gifts that TRULY matter! The gift of unconditional love. The gift of encouragement. The gift of support. The gift of friendship. The gift of communication, understanding, and patience. The gift of guidance and support. The gift of quality time. And the gift of loving them for who THEY are. Material things are nice, but NOTHING compares to genuine love! Parenting should be taken seriously.”

A proud grand-poppa       G.

Tuesday, April 28, 2015

Chocolate Cupcakes -Peanut Butter Filling

3/4                cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2               cup boiling water
1                  cup buttermilk
1-3/4           cups all-purpose flour
1-1/4           teaspoons baking soda
1/4              teaspoon baking powder
1/4              teaspoon salt
1-1/2           sticks plus 3 tablespoons unsalted butter, softened
1-1/2           cups granulated sugar
2                 large eggs, at room temperature
1                 teaspoon pure vanilla extract
1                 cup creamy peanut butter
2/3              cup confectioners' sugar
1                 cup heavy cream
8                 ounces semisweet chocolate, chopped

1 .     Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners. 

2 .     Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely. 

3 .     In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled. 

4 .    In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes. 

Make ahead :
The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container. 

If you don't have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole. 

Heart healthy

Monday, April 27, 2015

Marinated Raw Vegetables

                                 Marinated Raw Vegetables
1                     bunch broccoli, cut up
1                     head cauliflower, cut up 
1-1/2              2 cups raw (or canned) mushrooms 
Cherry tomatoes cut in halves 
1                    purple onion, sliced 
1                    bottle Italian salad dressing 


Pour Italian dressing over all but the tomatoes and marinate overnight. Add tomatoes just before serving.

Heart healthy

Saturday, April 25, 2015

Best Ever... Brown Butter Chocolate Chunk Cookies

So the depth of flavor in these cookies? The caramelness, the toffeeness, the butteryness? It’s 'to die for'. And totally worth it.

Brown Butter Oatmeal Chunk Cookies I
makes about 15-18 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chocolate chunks
optional: 1- 2 tablespoons milk, if dough is crumbly

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch.
In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

Serve them up to your family and watch their eyes roll back with taste bud joy. Then take a well deserved break and score another victory for Mom (or Dad or Grandma, etc.)

Baked Chicken and Beans

This savory Italian-inspired recipe is a wonderful way to prepare a budget-friendly whole chicken. Fresh rosemary, cannellini beans, and canned diced tomatoes make this dish flavorful, yet simple to prepare. + Save 

Makes    4 servings (serving size: 1 breast half or 1 leg and 1 thigh and about 1 1/4 cups bean mixture) 

1              (3 1/2-pound) roasting chicken  
1/4           teaspoon kosher salt 
1/4           teaspoon freshly ground black pepper 
3              slices center-cut bacon  
1              cup chopped onion  
1/8           teaspoon kosher salt 
2              cups packed torn spinach  
1/2           teaspoon chopped fresh rosemary 
2              (16-ounce) cans cannellini or other white beans, rinsed and drained 
1              (14.5-ounce) can diced tomatoes, undrained  

1. Preheat oven to 350°.

2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan; set aside.

3. Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350° for 40 minutes. Discard skin before serving.
Heart healthy

Thursday, April 23, 2015

Food for Thought : Proper Nutrition Needed for Physical Activities

Spring  is  here  and  many of  us  are  ready to  get outdoors  and  get active .  You  don't  have  to look far  for  a  local  5K  jogging  run or  some  other  community  sport this  time  of  year . Additionally , marathons , adventure  aces  and  triathlons  are  becoming  more  proper  too . Successfully  completing  one  of  these  adventures  takes  hard-work , dedication  and  of  course , proper  nutrition . If  you have  one  of  these  in your  sights  , make  sure  that  you have  the  proper  fuel to get you through . Here  are  a few  tips  to help you successfully  fuel  your  spring  workouts :

1 . Staying hydrated  is  important , but  you can overdo it .  The  color of your urine  is  one  of  the best indicators of  hydration  status . It  should  be  colorless  or  light  yellow , if  you are  well-hydrated  . Water  is  best  choice  for  hydration .

2 .  If  your  activity  is  less than one  hour ,  you likely  will not  need any specialized energy or  electrolyte replacements  such as  sports  drinks  or  glucose  products .

3 .  Deciding  what to eat  before  an  event  can be  a bit  tricky  . For  short events , such as  a 5K jog  ,  you most likely  do not  need  to do anything  special , other  than eating  a light  breakfast  . For  longer  distances ,  you may need  to refuel  during  the  event .

4 .  Understanding  that everyone's metabolism  and  digestive  system  work a  little  different , You should  never  try out  a new  product  , supplement  or  food  just  before  or  during  an  event . Make  sure  you test  how  your  body  reacts  to these  and  how  these  products  help  your  performance  during  training .

5 .  As always , check  with your  doctor  before  starting  any complex  exercise  routine  and  your  dietitian  for  information  on your  nutritional  needs . 

Words of  Wisdom :

Think about it. Everything you really, Really, REALLY want requires risk. There are no exceptions. Whether it’s a healthier body, a bigger income, a better career, or a stronger marriage, you can’t get any of those things by just hoping they’ll happen. You have to do something

You can give yourself over to wholesome aspirations, letting them carry you along with resolve and passion, staying true to your own North Star without straining and stressing along the way. You can be prudent, love others, rise in your chosen work, and nurture our planet without feeling like there’s a stick at your back.

Walk your path in reverence for humanity and life. No one's journey is easy or free of fears, no matter what it looks like on the surface. It's remarkable and lovely to feel the humbleness of making a real difference, large or small, versus a "See! I'm-special!" trap of the frightened ego-aspect. Ask yourself often what it is you want to contribute while you're here, what you want your personal legacy to be, even if it's a silent, less-obvious one.

To all those people and organizations who want to cut back on their education and motivation, you would be well advised to listen to the words of the great philosopher Aristotle. Even though he penned these words more than 2000 years ago, they still ring true today. He said, “The roots of education are bitter, but the fruit is sweet.” In other words, it may cost you some time and money to keep on learning, but the results are always worth it.

A proud grand-poppa                  G.

Wednesday, April 22, 2015

Orecchiette with Bacon, Black-Eyed Peas and Spinach

Total  time: 45 minutes :    servings  8 
This healthful, hearty pasta from chef Helene Henderson has a surprising ingredient, black-eyed peas—considered by Southern cooks to bring good luck. Any tender green, like arugula, would work well instead of the spinach.

1/2         pound bacon, frozen for 15 minutes and very thinly sliced crosswise
1/4        cup extra-virgin olive oil
1           large garlic clove, thinly sliced
1/2        teaspoon crushed red pepper
1           pound cherry tomatoes, halved
2           cups drained canned or thawed frozen black-eyed peas
2           tablespoons balsamic vinegar
Black pepper
1-1/2    pounds dried orecchiette pasta
5          ounces baby spinach
Parmigiano-Reggiano cheese, for serving

1. In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet and heat the olive oil in it. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Scrape the garlic oil into a serving bowl. Add the tomatoes, black-eyed peas, vinegar and a generous pinch each of salt and black pepper to the bowl and toss well. 

2. In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain well. Add the pasta and the spinach to the tomato mixture and toss until the spinach is just wilted. Season the pasta generously with salt and black pepper and toss again. Sprinkle the bacon on top and serve, passing cheese at the table. 
Suggested Pairing 
Earthy, berried Santa Barbara County Pinot Noir. 
Heart healthy

Monday, April 20, 2015

Spring Pasta with Blistered Cherry Tomatoes


2     bunches of Broccolini (about 1 1/4 pounds), thick stems halved lengthwise
1     garlic clove, sliced
1/4   cup plus 2 tablespoons extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
2      pounds yellow and red cherry tomatoes
6      scallions, white and tender green parts only, cut into 1-inch lengths
1     bunch asparagus, cut into 1 1/2-inch lengths
1     pound mafaldine or other curly, wide noodles
2     tablespoons unsalted butter
Large pinch of crushed red pepper
1/4   cup chopped flat leaf parsley
1/2   cup shaved ricotta salata cheese, for garnish

1. Preheat the oven to 425°. In a bowl, toss the Broccolini and garlic with 1/4 cup of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the Broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down. 

2 . Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl. 

3 . Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water. 

4 . Return the pasta to the pot. Add the roasted Broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away. 

Suggested Pairing 
A crisp Italian white. 

Heart healthy

Saturday, April 18, 2015

Happy Birthday 'Aunt Jeannie'

 We wish you luck, happiness and riches today, tomorrow and beyond.
As you look back on yesterday, may your memories be warm ones. As you celebrate today, may your heart be filled with happiness and joy. As you look ahead to tomorrow, may your deepest hopes and dreams come true for you!

We wish you to celebrate all the wonderful things that make you so special, not just on your special day, but on every day of the year!

Wishing you health, love, wealth, happiness and just everything your heart desires. 

We wish that for every extra candle on your cake, you receive an extra reason to smile. 

Birthdays are a new start, a fresh beginning, and a time to pursue new endeavors with new goals. Move forward with confidence and courage. You’re a very special person. May today and all of your days be amazing!

'The  Cubs'

Jonny , Sha , Jenny , Man Carano

Chris , Sheryl , Bubba  Landrieu 

Thursday, April 16, 2015

Food for Thought : Left-overs

 Many times  when we  cook at home  or  eat out  in restaurants, we  will have  "left-overs." Left-overs  are  a great way to stretch  your  food  dallor  by getting  two meals  for  the price  of  one  or  by helping  you cook once  and eat twice . You want  to make  sure  that your  food  is  safe  to eat each time  serve it . Safe  handling  of  leftovers  is  very important  to reducing  foodborne illness . 
Here  are  a few  tips  to help ensure  the  safety  of  your meal  the  first  and second  time  around :

1 .  Refrigerate  promptly .  Do not  leave  food  sitting  out  on the  counter  for  a long  time . Anything that  that  has been out on the  counter  for  a long  time . Anything  that  has been sitting  out  for more  than two hours  should  be thrown away . 

2 .  Anything  you do  not plan to eat  within a few  days  should  be put  in the freezer  . Label everything  , including  left-overs  from resturants  with a date .  Discard  all food  leftover  within three  to  five days . 

3 .  Verify  you have  heated  foods  to at least  65*F by  using  a  food  therometer  . If  you are  microwaving  your  food  , let  your  food sit  for one  minute  before  checking  the  temperature . If  your  microwave doesn't  have  a timer  , make  sure  you  rotate  your  food  halfway  through the  cooking  time .

4 .   If  taking  your  leftovers  for  lunch  the  next day  , make  sure  you  keep  food  safety in mind  . Put   cold  pack  in your  lunch  box  and  refrigerate  when possible .

Words of  Wisdom :

“I like to listen. I have learned a great deal from listening carefully. Most people never listen.” 

“Quit being so hard on yourself. We are what we are; we love what we love. We don't need to justify it to anyone... not even to ourselves.” 

“Healing is more about accepting the pain and finding a way to peacefully co-exist with it. In the sea of life, pain is a tide that will ebb and weave, continually.
We need to learn how to let it wash over us, without drowning in it. Our life doesn't have to end where the pain begins, but rather, it is where we start to mend.” 

“Words themselves aren't that important. Even if somebody says words that shock you, or make you want to kill them, or make you tremble with emotion, the words themselves you tend to forget in time. Words are just tools we use to express or communicate something.” 

“It’s so easy and convenient to buy our children gifts, but I encourage and challenge you to give them gifts that TRULY matter! The gift of unconditional love. The gift of encouragement. The gift of support. The gift of friendship. The gift of communication, understanding, and patience. The gift of guidance and support. The gift of quality time. And the gift of loving them for who THEY are. Material things are nice, but NOTHING compares to genuine love! Parenting should be taking seriously.” 

Mr. Humble  filling in  for   a proud  Grand-poppa       G.

Picture and  post  was  taken and  written by Grand-poppa ,  I'm only  following  instructions . 
Mr. Humble at  your  service .

Saturday, April 11, 2015

Spring Vegetable Stew

TOTAL TIME: 1 HOUR  30 Minutes  ....  SERVINGS: 4 
When fresh fava beans are available, use them in place of the cranberry beans.

1/4           pound thin white asparagus, cut into 1-inch lengths
1 cup shelled fresh cranberry beans (4 ounces or 1 pound in the pod)
2             tablespoons extra-virgin olive oil
20           thin scallions, white and pale green parts only
1/4          pound Hon Shimeji or beech mushrooms (available at Asian or specialty food markets)
6           white turnips, about 2 inches in diameter, peeled and cut into wedges
2          medium carrots, cut into 1-inch-long sticks
2-1/4    cups vegetable stock
1          6-ounce zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1/2       teaspoon finely grated lemon zest
1          teaspoon fresh lemon juice
One romaine heart, cut into 2-inch pieces
2         tablespoons crème fraîche
1         tablespoon small chervil leaves
1         tablespoon minced chives

1 .    In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl. 

2 .   Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the scallions and cook over moderate heat until barely tender, about 1 minute. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole. Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes. Transfer the mushrooms to the bowl. 

4 .   Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crème fraîche. 

5 .   Add the asparagus, beans, scallions and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chervil and chives and serve the stew in bowls. 
Serve With 
Heart Healthy

Thursday, April 9, 2015

Food for Thoughtt : April is Autism Awareness Month .

Autism spectrum disorder ( ) and  autism are  both general  terms  for  a group  of  complex disorders in brain  developement . These  disorders are  characterized  in varing  degrees  by  difficulties  in social  interaction , verbal and  nonverbal communication  and  repetitive  behaviors .
If  you have  a child  with ASD  you know  that many  aspects  of  caring  for for the child  can be  difficult , including  meal time . Here  are  a few  tips  to  help  you when caring  for the nutritional needs  of  a child  with special  needs  :

1 . Create routine  with meals :
Remember  the  sights and sounds  of  preparing  a meal  can be  stressful  for  your child . You may need to dim  the  lights  for  mealtime  and  make sure  the television  and  radio is  turned  off . Let  your  child choose  their  seat  or  pick out  a favorite  food. 

2 . If  your  child  has sensory issues : 
It  may be  helpful  to allow them  to play with their food  . Becoming  more  familiar  with the food  can help .  This  can get a little  messy ,  so put  down a  a towel or  sheet to make  cleanup  easier .

3. Be prepared  for  picky  eaters :
It can be difficult  to feed  children  with sensitivity to  tastes , colors,  smells  and textures . Let your  child be involved in every step of  the  meal process , from picking  out  the  food  at the  store  to preparing it  and  deciding if  he  wants  to eat it . don't  be  discouraged  if  a  child  dose not want  to eat  a new food . Keep  a  low-pressure  and low-stress environment .

4 . Discuss  your child's  growth  patterns with  your pediatrician :
This is important for  all  children  not  just those with special needs . Your  pediatrician should  be  able  to let you know how your child is  growing  and if  there  are  any  particular  concerns . 
Ask  for  a  referral  to see   dietican if  you are  having  trouble  with meals  and  feeding.  

Words of Wisdom :
Our greatest glory is not in never failing, but in rising up every time we fail.

Knowledge is power. Information is liberating. Education is the premise of progress, in every society, in every family.

If a country is to be corruption free and become a nation of beautiful minds, I strongly feel there are three key societal members who can make a difference. They are the father, the mother and the teacher.

It is better to lead from behind and to put others in front, especially when you celebrate victory when nice things occur. You take the front line when there is danger. Then people will appreciate your leadership.

A home with a loving and loyal husband and wife is the supreme setting in which children can be reared in love and righteousness and in which the spiritual and physical needs of children can be met.

A proud  grand-poppa       G.

Wednesday, April 8, 2015

Wishing you a day that is as special in every way as you are. Happy Birthday Jenny!!
Love from Aunt Jeannie
& Uncle Brian

Spicy Pineapple-Glazed Ham


1       16- to 18-pound smoked ham on the bone, with skin 
1       4 1/2-pound pineapple—peeled, halved crosswise and cored, 1       half sliced crosswise 1/3 inch thick and 1 half coarsely chopped
2      medium onions, thinly sliced
2      bay leaves
2      cups dry Marsala
2      cups dry Riesling
2      cups water
1/2   teaspoon freshly grated nutmeg
1/4   cup whole-grain mustard
2      tablespoons Dijon mustard
2      large jalapeños, sliced crosswise 1/8 inch thick, seeds discarded

1 .   Preheat the oven to 450°. Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern. Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, water and nutmeg. Set the ham on top, fat side up. Cover with parchment paper, then tightly cover the pan with foil. Bake the ham for 40 minutes. Turn the oven to 325° and bake for 2 hours and 30 minutes longer, or until an instant-read thermometer inserted in the thickest part without touching the bone registers 120°. 

2 . Meanwhile, in a food processor, puree the chopped pineapple, then blend with the  mustard . 

3 . Remove the ham from the oven. Turn the oven to 400°. Spread the pineapple mustard all over the ham and arrange the jalapeño rings on top in even rows. Bake the ham for 15 minutes, or until nicely browned. Transfer to a cutting board and let rest for 20 minutes. 

4 . Meanwhile, strain the pan juices into a saucepan and boil over high heat until reduced to 3 cups, about 20 minutes. Skim off the fat and pour the juices into a warmed gravy boat. Carve the ham in thin slices and serve with the pan juices. 

Suggested Pairing :

Rosés or light reds like Beaujolais are a natural with ham: These wines have the fruit to balance the ham's saltiness and the tannins to cut its richness; plus, because they're lighter in body, they won't overwhelm the meat's relatively mild flavor. Beaujolais can also handle the flamboyant mix of sweet, hot and sharp tastes of the ham glaze here. Look for a bottling (preferably not a Nouveau) with the juiciness and substance to stand up to the jalapeño and mustard. 
Heart Healthy 

Monday, April 6, 2015

Cheese Omelet Casserole: Breakfast or Brunch

PREP TIME 10 Minutes ... COOK TIME 45 Minutes 
 READY  IN 55 Minutes 
10        eggs 
1/3       cup milk 
1/2      teaspoon salt 
4         dashes hot pepper sauce 
1/2      lb. bacon - cooked, and chopped into bite-size pieces 
1         (4 oz.) can black olives, drained 
2         Roma (plum) tomatoes, chopped 
1/4      cup green onions, chopped 
1/3      cup mushrooms, sliced 
3/4      cup Colby-Monterey Jack cheese, shredded 

1 .   Preheat oven to 350 degrees. Coat an 8 in. square baking dish with non-stick cooking spray. 

2.  In a large bowl, combine eggs and milk. With an electric mixer, beat until foamy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan and cover with lid or aluminum foil. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Heart healthy

Thursday, April 2, 2015

Food for thought: Dial back on Easter treats

 Just when you thought the holidays were behind you and you were getting into the groove of healthy eating for the year, along comes Easter.

In addition to the tempting candy displays that fill the store aisles, most of us are planning a special meal or traveling to see family over the next few days. Here are a few tips to help you have a healthy Easter holiday:

1 .  Take a peek into the basket. Look for ways to include small treats for kids that are not food or candy. Fill baskets with sidewalk chalk, jump ropes, crayons and other items that spark the imagination. The same goes for eggs. Skip the candy and add coins or small age-appropriate toys.

2 .  Revise your menu. The holidays are for sharing with family and friends, not about food. Try a new food or make a healthier version of a family favorite.

3 .  Shift your focus away from the main meal, if you can’t make any changes to what will be served. Make sure that you get a good breakfast earlier that day. Drink plenty of water. Pay extra attention to the serving sizes on your plate.

4 .  Go for quality. If you must indulge in sweets, especially chocolates, go for the good stuff. A small amount of quality chocolates that are enjoyed slowly, especially as part of dessert, will be more satisfying than a whole of lot of the lower quality ones.

Words of Wisdom :

Wisdom comes with the ability to be still. Just look and just listen. No more is needed. Being still, looking, and listening activates the non-conceptual intelligence within you. Let stillness direct your words and actions.

The kind of man who always thinks that he is right, that his opinions, his pronouncements, are the final word, when once exposed shows nothing there. But a wise man has much to learn without a loss of dignity.

Wisdom is not communicable. The wisdom which a wise man tries to communicate always sounds foolish... Knowledge can be communicated, but not wisdom. One can find it, live it, do wonders through it, but one cannot communicate and teach it.

In youth men are apt to write more wisely than they really know or feel; and the remainder of life may be not idly spent in realizing and convincing themselves of the wisdom which they uttered long ago.

You may not have very much sense. But if you have enough to keep your mouth shut and look wise, it will not be long before you acquire a wide reputation as a fountain of Wisdom.

The sun of the mind, and the life of the heart is Wisdom.She is pure and full of light, crowning grey hairs with lustre,And kindling the eye of youth with a fire not its own.

A proud grand-poppa                    G.