Tuesday, August 20, 2013
Most Hollywood couples don’t make it but somehow Paul Newman and Joanne Woodward managed to stay together. I don’t know whether or not it's really true that he wrote the following letter to his wife on their wedding day…but does it really matter? It’s still a beautiful and profound message just the same.
Paul Newman's letter to his wife on their wedding day
“Happiness in marriage is not something that just happens. A good marriage must be created. In the Art of Marriage, the little things are the big things. It is never being too old to hold hands. It is remembering to say ‘I love you’ at least once a day. It is never going to sleep angry. It is at no time taking the other for granted; the courtship should not end with the honeymoon; it should continue through all the years. It is having a mutual sense of values and common objectives. It is standing together facing the world. It is forming a circle of love that gathers in the whole family. It is doing things for each other, not in the attitude of duty or sacrifice, but in the spirit of joy. It is speaking words of appreciation and demonstrating gratitude in thoughtful ways. It is not expecting the husband to wear a halo or the wife to have the wings of an angel. It is not looking for perfection in each other. It is cultivating flexibility, patience, understanding and a sense of humor. It is having the capacity to forgive and forget. It is giving each other an atmosphere in which each can grow. It is finding rooms for things of the spirit. It is a common search for the good and the beautiful. It is establishing a relationship in which the independence is equal, dependence is mutual and obligation is reciprocal. It is not only marrying the right partner, it is being the right partner."
Sunday, November 18, 2012
Yes, I admit it I am addicted to Pinterest. Some of you may not have heard of this social media site, but it is well worth looking into. It’s filled with millions of pictures and information. I find it very peaceful and relaxing to just scroll through all the different pictures and subjects that I enjoy. It is certainly different than Facebook where you never know what you say may be attacked or you may be targeted by certain people. I think you will find it a pleasant difference.
You are invited to follow any of my boards anytime. Let me know if you see something worthwhile. I love sharing websites this way. So if you have not discovered Pinterest, Now is a good time.
Sunday, November 11, 2012
I saw this on the Disney blog and wanted to share it with you. Nothing makes it feel more like fall than the enticing smell of apple crisp, this is a great recipe to share.
1 1/2 pounds crisp apples, such as Fuji or Braeburn
3 tablespoons unsalted butter
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/4 cup chopped pecans
1/4 cup shredded coconut
3 tablespoons unsalted butter
For apple filling:
- Peel apples and cut into 1/4-inch dice. Set aside.
- Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
- Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
- Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.
For crumble topping:
- Preheat oven to 350˚F.
- Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
- Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.
Tuesday, June 19, 2012
Most of this article comes from Andrew Jones, M.D at the Women’s Health Institute of Texas. I’ve copied and pasted some of his article here mainly because I’m not an expert and Dr. Jones says it better than I ever could. The italicized parts were written by Dr. Jones; my comments are not italicized.
What is menopause? The word “menopause” literally means “cessation of the monthly cycle.” It’s derived from the Greek words “meno” (month) and “pause” (cessation). Brought about by declining sex hormones, you’ve officially reached menopause after your last monthly cycle ends.
Men and women both go through hormone declines. As noted, in women this is called menopause. In men, it’s called andropause. Men and women each have their own recognizable symptoms, and both are easily treatable and reversible.
The problem with treating these conditions lies in the bungling manner in which mainstream medicine handles the therapies, and its failure to recognize safe and completely natural treatments. This has resulted in massive confusion in the media - resulting in skepticism by the general public of any treatment method - whether mainstream or natural.
Read the whole story at the menopause website:
In the natural course of human life, hormone production of all types peaks at the age of 25 in both men and women.
Hot flashes and night sweats can be major problems, extensively interfering with a woman’s life and the lives of those around her. She is intensely uncomfortable, and her responses to these distresses affect her loved ones as well. For me, hot flashes have been the worst! If you know me then you know I joke that the symptoms make me either suicidal or homicidal…and sometimes I’m NOT joking.
What if you have had a hysterectomy? Do you still need progesterone?
Yes. Doctors continue to get this wrong. They were taught the wrong approach and continue to espouse bad advice.
Every one of your trillion or so cells has receptors for all hormones, including estrogen and progesterone. This means that your skin, brain, finger nails, heart, and eyeballs have progesterone receptors, too.
Just because your uterus has been removed does not mean that every other organ in your body should be forgotten. When you take estrogen you “oppose” it with progesterone regardless of whether you have a hysterectomy or not.
Having said that, it is recommend that you take a progesterone (bio-identical) with your estrogen supplementation. Why? To keep your estrogen from being “unopposed”. You don’t want to create too much of an imbalance with estrogen with progesterone.
When the production of progesterone falls off for any reason, a woman can become “estrogen dominant” - a term popularized by Dr. Jonathon Lee. Dr. Lee proposed that estrogen dominance was responsible for many chronic health problems now seen in women.
These estrogen dominant health problems now include migraine headaches, PMS, depression, loss of libido, weight gain, water retention, uterine fibroids, ovarian cysts, heart disease, strokes, mental decline, blood clots and increased risk of gynecological cancers.
Dr. Lee passed away in 2003, but prior to that he was a keynote speaker on the subject and had many case studies, which proved the hormone balance of using bio-identical progesterone cream in hormone replacement therapy.
In closing, I suggest doing your own research to find what works for you and find a doctor in your area who specializes in bio-identical hormone replacement therapy. Your life after 50 and beyond doesn’t have to be miserable. In fact, I’m counting on them being the best years of my life!
Wednesday, May 9, 2012
Here is a list of some of the best work outs to help you feel your best (believe me, I need it too)…
30 Day Shred:
Ripped in 30:
6 Week 6 Pack:
The Biggest Loser:
Tone It Up:
Dashama Sun Salutations video
Dashama Sun Salutations 2 video
Dashama Hip Stretches
Tara Stiles Bend It Like Tara video
exercisetv.tv Yoga Fitness Plus 45 minute video
exercisetv.tv Beginner Yoga 20 minute video
exercisetv.tv Yoga Sculpt 30 minute video
exercisetv.tv Yoga Fitness Fusion 45 minute video
Yogis Anonymous Hurts So Good Power Yoga 95 minute video
Yogis Anonymous Blissed Flow Yoga 90 minute
Wednesday, May 2, 2012
Tuesday, May 1, 2012
This is her story not mine.
Reposting from Julia’s original blog.
Here’s what you’ll need for this cake:
- 2 brownie layers
- 2 cheesecake layers
- 2 chocolate chip cookie layers
- 5 graham crackers (this is one of the ‘cake’ layers)
- 1 recipe for marshmallow frosting
- 1 recipe for chocolate Frosting
A few notes about this Ultimate Anniversary Cake:
1. These are the best brownies I’ve ever made. I’ve made Ina’s Outrageous brownies. And those are delicious, but they are VERY fudgy, and are not a brownie EVERYONE likes because of the oober fudgeyness. These King Arthur brownies, these are the perfect combination between fudgy and cakey. And they have that shiny, thin crunchy top, like a good brownie should. Make the brownies alone, and bake them in a 9×13 inch pan, or divide the batter in half, like I did for this cake, slice it into wedges and serve with berries, ice cream and chocolate fudge. Whatever you do, BAKE THESE BROWNIES!
2. The chocolate frosting, it’s like the kind you scoop from a jar, you know the stuff. Betty Crocker, Duncan Hines??? Come on, you know you probably have a jar in your cupboard right now. But this is 100 million times better. It’s a similar texture and consistency: smooth, creamy, rich. But no fake chemicals in it, yea! It spreads wonderfully too. As I was making it I told my husband “I found the only chocolate frosting recipe I may ever use again. It’s so perfect, why try anything else?” I mean, I know I’ll try others, but dang, this stuff is truly to-die-for and easy also.
3. I have 3 cake pans that are the same size (9 inch spring form to be exact). So I used those 3 to bake the brownies, cookie and cheesecake, to make sure they were all the same size round. I lined the bottom of each pan with parchment paper to make it easy to remove each layer. And then I sprayed the parchment with nonstick spray.
4. Everything on this cake is homemade, nothing from a box (ok, the graham crackers, but shoot, I’ve made those from scratch before…) but to make this easier, you can make the brownies form a box, or buy jar frosting. But let me tell you, this won’t be NEARLY as good.
5. In case your brownies or cookie get slightly crispy, it’s ok. The frosting and around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at least 1 day before serving for maximum flavor results.
I brought this to work, like I do a lot of desserts, and this is the only dessert EVERYONE has complimented, people are even posting pics on their face book pages. PEOPLE, this cake will blow your mind!
Adapted from King Arthur Flour Fudge Brownie recipe
2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used instant coffee)
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (I used semi sweet)
Preheat the oven to 350°F. Lightly grease 2 round cake pans (or a 9×13 inch pan for a standard batch of brownies).
*Grease the pan AFTER you add a piece of parchment, like the note above says.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until its hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
Spoon the batter into the cake pans.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool COMPLETELY on a rack before frosting or cutting (if you’re making normal brownies)
1 1/4 pounds cream cheese (20 oz), room temperature
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Put a piece of parchment paper on the bottom of a springform pan, spray with non-stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.
Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.
Chocolate Chip Cookie
Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.
Recipe adapted from Sweetapolita
6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons milk
1 tablespoon vanilla extract
Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth.
Recipe from My S’more Refrigerator Cake
1 jar (7 oz) marshmallow fluff
1 stick butter, room temperature
1 cup powdered sugar
1 tbsp vanilla extract
To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.
Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy.
Place one layer of brownie on a cake stand. Frost brownie with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.
Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.
Place cheesecake layer on top of the marshmallow frosting.
Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You’ll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting
Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.
Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.
Below is a link to Julia’s blog along with a the note she posted at the end of this recipe
“Yes, I came up with cake all on my own. Of course I found inspiration from other sites (and I credited sites I used recipes from), but in the end, this is MY creation based on my husbands deep love for S’Mores. He loves them, with all his heart! I made another s’more cake, last year for his b-day. Not NEARLY as intense as this one though :)”
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