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Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger

Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger


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For each food photo deleted, the company will donate 11 meals to those in need

The “Delete to Feed” campaign will run through mid-October, or until the company reaches its goal of 2.75 million meals donated.

Deleting that drool-worthy mac and cheese your Instagram account can help to feed those in need thanks to Land O’Lakes’ “Delete to Feed” campaign. For each food photo deleted from Instagram, the company will donate 11 meals to those in need, Adweek reported.

To participate, simply connect your Instagram to the Delete to Feed website so that it can keep track of the number of photos deleted.

“This small act has a big payoff, since each deleted photo provides 11 meals to those in need,” said Andy Azula, SVP and executive creative director at The Martin Agency, which is helping out with the campaign. “Hopefully, this helps raise awareness of the food insecurity problem within the United States.”

The campaign will run through mid-October, or until Land O’Lakes reaches its target of 2.75 million meals donated — equaling about $250,000.

Here are 44 things you can do to fight hunger in America.


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


Land O’Lakes Invites Foodies to Delete #FoodPorn to Help Fight Hunger - Recipes

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.

Salmon Deviled Eggs With Homemade Mayonnaise

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”

Homemade Mayonnaise:

2 egg yolks, room temperature

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

Deviled Eggs:

1 (6 ounce) can salmon, drained

1 pinch salt and pepper to taste

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Pat’s Chickpea, Garlic, And Mint Topping

1 large can chickpeas (or use 2 small cans)

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

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3 lb. salmon fillet (I use a smaller one)

1/4 c. dark brown sugar (you can use light too)

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

1 tablespoon packed brown sugar

1/4 teaspoon freshly ground nutmeg

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

2 tablespoons fresh mint leaves

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Janem123’s Note: “This recipe came from webmd.com.”

1/2 cup fresh ginger, thinly sliced

2 tablespoons honey or 2 tablespoons brown sugar

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

A colorful punch to serve for festive occasions.

Fruit Punch

Submitted By: Jo Ann Young

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker brew.

After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

Thanksgiving Citrus Punch

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

I have had quite a whirlwind. A little over a week ago I was told had a polyp that needed to be removed from my uterus and that I needed a D&C. No problem. I knew this was common to women and I would face it head on. Then my primary doctor told me he wanted me to take a stress test first. I really tried to talk him out of this but he wouldn’t budge. I was right to do that and should have stuck to my guns…you don’t want to see how black and blue I am. It took two people and four tries before they got the stinking pick line in so they could administer who knows what chemicals into my system to test me. I absolutely hate the feelings I get during this test, but at least this time it didn’t take forever to get through. Then, Thursday, Paul and I got up at the crack of dawn. We drove to the hospital and I was whizzed through the preliminaries and off to surgery I went. I went to the surgical room, which was nothing like they show on TV…its much smaller. And that’s the last thing I remember thinking. I don’t even remember what it was like to wake up from the anesthesia, but all of a sudden I was up and in a recovery waiting room. The doctor told me not to worry, they got the polyp out and did the D&C. She didn’t think the polyp was cancerous. So Paul and I went for a bite to eat and I slept the day away. I woke up yesterday morning full of energy and felt really good. I picked up the book I am reading and decided I was going to relax for the rest of the day. I really wanted to finish the book. The doctor called to check up on me around noon and we were both really happy that I was doing so well. I had a bit to eat and then around 4 PM. The doctor called again, this time with the news that I have cancer. I know I will have to go through a hysterectomy but I don’t know what else will be coming along with that. So now what do I do? I have not let it really sink in, or perhaps I did. I can’t tell you which. Though the most difficult part of this was having to tell my Mother. She is a typical Jewish mother, she worries about me constantly even though I am 64 years old. So I am more worried about her worrying about me than anything else at this point. When I casually broke the news to Paul, it took a bit for him to process what I was saying, and then he started to come towards me, and I knew he was going to hug me, and I said, “Are you going to make me cry?” He said, “No, I’m going to hug you.” The tears welled up in my eyes, but I am not letting myself cry. I’m not quite sure why, but somehow I feel if I cry that is giving into this horrendous disease. I don’t want to give it the power to bring me to tears. But, I know me, the t ears will come…I just don’t know when. Please add me to your prayers!


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