Saturday, June 20, 2015

Eat to Live? yeah I was skeptical too.

So, on 6-11-15, I took my mother to her a sleep apnea doctor. She is 60+ yrs. old and has type 2 diabetes, high blood pressure, high cholesterol and now sleep apnea. Not to mention some thyroid thing I don't completely understand. He advised that losing weight would eliminate many of these issues and reduce the amount of medication she was on. Great, I said. But we already cook every meal at home. No fast food, no processed food and she walks everyday. I buy all the groceries, so besides rice and oatmeal, there aren't a lot of empty carbs in the house (for the rest of the family- yes, but not for her- I buy her frozen mangoes and cherries yum). How is she supposed to lose weight when we've already been doing these things for 2 years and no results (she hasn't gotten worse, just not better either). He suggested Dr. Fuhrman's book, The End of Diabetes- the Eat to Live Plan to Prevent and Reverse Diabetes. He said, it was written by a doctor and was NOT a diet, but a new way of looking at food- mainly encouraging greens, onion, beans and mushrooms. Most of his patients said they could not possibly eat the amount of food suggested in the book. With that I was sold. I can't stand counting calories or timing snacks. I hate being hungry, especially when I have plenty of food in the house. I have actually BEEN hungry, as in the cupboard was bare, so I avoid it now with a vengeance. As for her, she is constantly hungry and it is agonizing. We'd tried everything else, so I ordered it on the spot @$13 used on Amazon while we were in his office and he was still talking to us. Book came in last Sat and we started eating his way on Sunday 6-14. Now, I skimmed through the book, highlighted and took notes. No, I did NOT read the whole thing-I just wanted the cliff notes. As of Friday, 6-19, mom lost 2 pounds and I lost 3 and I felt absolutely stuffed all day and could not have eaten another bite if you paid me. Now I am a believer. I could not follow his guidelines 100% because I would go crazy, so I followed them 50-80%. For us, it was enough. Here's what we ate this week, left overs served as lunch the next day. -Sunday- homemade vegetable soup- added cabbage -Monday- homemade black bean burgers with bacon & cheddar cheese -Tuesday- eggplant parmesan -Wednesday- homemade bean burritos with cheddar cheese, sour cream and green sauce -Thursday- Lasagna Soup with Italian sausage -Friday- Mushroom and Carmelized Shallot Strudel (used onions- not shallots) I also made a dessert - avocado chocolate cookies- they are OK, but I would have rather had guacamole. If no leftovers, I ate kale salad with ginger dressing, soup and a side of broccoli. Mom pretty much ate left over eggplant parm every day for lunch. She loved it. For snacks, I had an orange or an apple (this is normal for me) For breakfast, I ate oatmeal, cranberries & walnuts (this is normal for me) I normally eat healthy, but must have been eating in all the wrong proportions because I have never felt so stuffed. I can't explain it, but hey, it seems to be working. Mom stopped eating rice, which I'm sure helped. I'll keep you posted on the progress and post the recipes. :) Wanna join us on this journey?

Friday, March 20, 2015

So, you wanna write urban fantasy?

Step one:  watch Buffy the Vampire Slayer, Seaons 1-7


Step two:  read Jim Butcher's tips for writers.  Priceless.  Especially how to get through the Big Swampy Middle.


Step three:  write something. anything and finish it


Step four:  set a goal.   Mine was to write and submit a story for an anthology of short stories


Step five:  get a proof reader and some beta readers. NOT family.  You need re feedback here


Step six:  write hit series, go to Dragoncon and sign autographs

Working on this now:)

Thursday, January 1, 2015

Biscuits, butter and white syrup

Does any resolution to "eat right" withstand the decadent temptation of biscuits, butter and karo syrup?  I think not.

Saturday, August 25, 2012

Spagetti & Meatballs

Adapted from Typer Florence's Spaghetti and Meatballs Recipe


Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
1 tablespoons dried parsley leaves
1 cup milk
2 hamburger buns (4 pieces)
1 pounds ground beef
1 pack bratwurst
1 large egg
1/2 cup Parmesan

Whole what thin psagetti
Emeril's Aah Garlic sauce

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Remove the sausage from it's casings and combine the meats in a large bowl. Add the egg and Parmesan and season generously with salt and pepper. Add bread to that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into lemon sized meatballs.  Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides.  The crunchier the better.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti. Serve immediately along with extra cheese.

Minnie's Caramel Cake

From Go Eat Give, the Author of The Help shares this recipe

FYI- YES- use REAL salted butter.  The icing alone takes an hour- so you'll only EVER make this cake once, but you'll never forget it!

Minnie’s famous Caramel Cake
1/2 cups all-purpose flour, sifted before measuring
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup milk
1 teaspoon vanilla extract

Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and baking powder into a bowl. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat well after each addition. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract. Turn the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.

Never Fail Creamy Caramel Icing
2 1/2 c. sugar

1 slightly beaten egg
1 stick of butter
3/4 c. milk
1 t. vanilla

Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream.

Saturday, August 20, 2011

Battlestar Galactica

Yes- I was casually watched tyhe show when it was on TV, but now I am completely obssesed and wathing on Netlfix. Only 10 episodes to go.

Saturday, July 3, 2010

Iced Mochachino- Ice Cream Sandwiches

Iced Mochachino-Ice Cream Sandwich by Melanie Knight
(courtesy of The Lancaster News)

1 bag Archway® Cookies Dutch Cocoa
1.5 quart Espresso Chip Ice Cream (any coffee flavor ice cream will do)
Aluminum foil for wrapping

Spoon about ½ inch of ice cream onto 1 cookie, work quickly to make it a smooth, even layer. Top with the other cookie, then run a butter knife around the edge to smooth it out. Wrap with aluminum foil and store in the freezer. The delicious treats can be made ahead of time so you can surprise your guests with a cool gourmet dessert!

Got your own Sweet Summer Treat in mind? It could be worth $250!
Submit your unique recipe using Archway® Cookies by August 15, 2010 to, and you could win! While you’re there, download a $1.00 off coupon for Archway® Cookies and browse the submitted recipes.

Sweet Summer Treats Recipe Submission Categories
1. Desserts with ice cream
2. Desserts without ice cream
3. Non-dessert creations (e.g., appetizer, muffin, etc.)
A total of three grand prize winners (one from each of the three categories) will be selected. Each grand prize winner will receive a $250 Visa® Gift Card and have their recipe featured in Archway® Cookies promotional materials, including and the Official Archway® Cookies Facebook fan page. A full listing of the official rules is available at