tag:blogger.com,1999:blog-30943647013469921442024-02-20T23:43:21.240-08:00Susan's Food for ThoughtI love food, travel, beading, sailing, and much much more. Sometimes, I journal our trips, and I'm writing a cookbook for cancer survivors as well as people with celiac disease, so it will be gluten-free. I'm working to become cancer-free right now and will be happy if I can have it under control. SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3094364701346992144.post-10770671003851989432013-07-07T12:04:00.002-07:002013-07-07T12:04:05.869-07:005th BJP Bracelet + RecipeOkay, here it is. This bracelet went quickly; I believe because the central focal piece is so much larger than my other ones have been. It is a piece of Kuem Boo, a metal technique using gold leaf, created by my sister, <a href="http://kcenamels.com/">Karen L Cohen</a>. I'm also feeling more energetic, so I guess I'm playing with beads more often.<br />
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In addition to the Kuem Boo center, I used pearls, Swarovski crystals, onyx beads, and glass beads. I'm finding that I like just working with the center piece and color, rather than actually journaling this year. This is my fifth year being a part of the<a href="http://bjp2013.blogspot.com/"> BJP</a> and I really love seeing what all the other participants from around the world are creating. I've enjoyed the journaling in the past and was ready for something else to focus on this year.</div>
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I'm about to start my sixth bracelet but haven't yet decided what to use for the focal piece. That's my next decision when I'm done with this blog entry, and after I put all my beads away.</div>
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<span style="font-size: 18.0pt;">One Pot Kale and Quinoa Pilaf<o:p></o:p></span></div>
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This recipe has been tweaked a bit. It’s from FOOD52 online and the editor
said that it’s Deensiebat’s. I didn’t ask permission to reprint it, so I hope
it’s not a problem. I am giving credit where it's due. It's really delicious and not difficult to make. </div>
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Serves 4</div>
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Ingredients:</div>
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2 cups salted water</div>
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1 cup quinoa (I like to mix both
the regular and red quinoas)</div>
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1 bunch lacinato (dino) kale,
washed and chopped into 1 inch lengths</div>
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1 meyer lemon, zested and juiced
(They are out of season and I couldn’t find any, so I mixed both lemon and lime
juices and added a bit of coconut syrup as the sweetner/ I zested the lemon)</div>
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2 scallions, minced</div>
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1 tablespoon olive oil</div>
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3 tablespoons toasted pine nuts</div>
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¼ crumbled goat cheese</div>
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salt and pepper</div>
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Instructions:</div>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put
the quinoa in pot and add the water and salt. <o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Bring
it to a boil, cover the pot, and lower the heat to a simmer.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Simmer
for about 10 minutes and then top the quinoa with the cut kale. Recover
the pot and simmer for another 5 minutes<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Turn
off the heat, and allow it to steam for 5 more minutes<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">While
the quinoa is cooking, in a large serving bowl, combine half the
lemon/lime juice, all the zest, scallions, oil, pine nuts, and goat
cheese.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Check
the quinoa and kale when the steaming time is over. The water should have
been absorbed and the quinoa will be tender but firm, and the kale tender
and bright green. If not, add a bit more water and steam a bit longer.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Fluff
the quinoa and tip it into the waiting bowl.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Toss
to combine it all, seasoning with the salt and pepper to taste, and add
the remaining juices if needed.<o:p></o:p></li>
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<span style="font-size: 10.0pt;">YUM!<o:p></o:p></span></div>
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<br />SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com2tag:blogger.com,1999:blog-3094364701346992144.post-4679010503071790382013-06-27T11:29:00.000-07:002013-06-27T11:29:03.188-07:00My 4th BJP Creation + RecipeThis is only the 4th one I've created this year, so I'm a bit behind but still beading. I love flowers, so at least once a year, my Bead Journal Project is all about flowers, usually the May piece, but not this year.<br />
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I used a cabochon of real flowers under acrylic, not home made, as the focal point. Each month, I'm using a different material for the focal point. I also love color, so I'm playing with color combinations as well. Purple and green is one of my favorite combinations, and although I've used the same colors before, they look so different in each piece.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m5MbarQuk4PDCvofHNL9-IsjwZ0YMjrccICZ_87urveVf000PslNovrhtk3V1idwBE_d2I2fYG7-xn2H5vh7PC8eQSsTgm0HU_DQwCmBK2RJWcg-XdeIyA0ZWnq6XNnYpqSrzzQWZZs/s1600/2217_BJP2013SJR04AprilWhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="94" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m5MbarQuk4PDCvofHNL9-IsjwZ0YMjrccICZ_87urveVf000PslNovrhtk3V1idwBE_d2I2fYG7-xn2H5vh7PC8eQSsTgm0HU_DQwCmBK2RJWcg-XdeIyA0ZWnq6XNnYpqSrzzQWZZs/s320/2217_BJP2013SJR04AprilWhole.jpg" width="320" /></a></div>
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My favorite bead to use is the pearl and I use them on all my pieces. In addition to pearls, I've used Swarovski crystals, glass beads, and a plastic button for the clasp.</div>
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I'm really enjoying this challenge, even though it is taking me a long time to finish each, as I don't always feel like beading, nor do I always have the energy to do so. However, since my trip to Germany for hyperthermia and no more chemo, I find my energy is returning. Maybe I'll even catch up to make it one piece a month.</div>
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Since I am writing a cookbook for cancer survivors and folks with celiac's disease, so the book will be gluten-free, I always like to add a recipe to my blogs. If you don't cook, go no further.</div>
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<b><span class="Apple-style-span" style="font-size: large;">Tasty Roasted Yams</span></b></div>
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I love cinnamon. However, making mashed yams is a lot of work. This is much easier and just as delicious. It is a lot of "by taste," so don't use too much nutmeg or cardamon.</div>
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Ingredients:</div>
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1-2 large yams, diced into inch pieces</div>
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2 tablespoons Coconut oil</div>
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Cinnamon</div>
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Nutmeg</div>
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Cardamon</div>
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Directions:</div>
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<li>Preheat oven to 375 degrees.</li>
<li>Place yams in a plastic bag.</li>
<li>Pour in oil and sprinkle with the cinnamon, nutmeg, and cardamon.</li>
<li>Close the bag and massage the yams until they are covered with all the ingredients.</li>
<li>Bake for 20 minutes, and then stir. </li>
<li>Cook for another 10 minutes and check for softness. They are done when they are soft enough for your taste.</li>
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Enjoy!</div>
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<br />SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com3tag:blogger.com,1999:blog-3094364701346992144.post-59133337533369983582013-06-19T07:39:00.001-07:002013-06-19T07:39:55.998-07:00Musings/Germany 9 and final/Photos/recipeArt said something the other day that really resonated with me. He said that the way we travel is a metaphor for the way we live our lives, as an adventure. We go where the road takes us and often it's the road less traveled. Are those clichés or what? We have had small miracles happen a lot when we live this way, and it's nice not having a firm schedule when traveling, so one can take advantage of the unexpected opportunities that appear.<br />
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My thought, before we left home, was of traveling to Munich and the surrounding areas, where they have magnificent castles. Obviously, it never happened this trip. However, today, we are taking a Rhine Cruise from Rudesheim to St Goar and will see several magnificent castles, though from afar. More to do and see the next time we're in Germany in September.<br />
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We're in Darmstadt, staying with another friend, Moritz from our Chi Gung group, Energy Arts, and his wife. Art had met Katharina before but I hadn't. Moritz is the one who came to visit us at the Klinik before we left. How did we get so lucky to have so many warm and welcoming friends here in Germany? Moritz also teaches Chi Gung, Bagua, and Tai Chi; Art went with him to class last night when we arrived, and I stayed at their house, entertaining myself, as Katharina was out for the next couple of hours. She's a psycho-therapist and an artist, both performance art and mixed-media; she has created masks for her performances and is now taking old black and white photographs and embroidering on them. (You can see her work at KathrinaSommer.de) The mosaic in the bathroom is her creation as well. Mortiz, in addition to being a teacher is also an artist, who has created structures in China, Korea, and his home town of Darmstadt, where there is a group who sponsors art in the forest. He also paints. We seems to be drawn to artistic people. Their home is filled with artist touches in every room, from stencils on walls and the toilet seat to brightly colored handles on doors. We had a wonderful time together once she got home, talking about her art and my art and lots more, just getting to know each other.<br />
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Today, we were talking with them about things to do on Sunday on our way to Dusseldorf, where we need to be Sunday night, as we fly out early on Monday for Miami. They mentioned a special cave with healing waters near Nordenau, which we wouldn't know about if we weren't visiting with them.<br />
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We just returned from a short tour of couple of places in Darmstadt with Moritz. There is the Belle Epoque area, where there is a Russian Church on Russian soil; apparently this prince's fiance, a Russian princess, would only marry on Russian soil. So, he imported the soil and built the Church. How's that for being in Love? It was incredible to see, and the whole surrounding area is filled with sculptures and another unusual building, which looks like a hand at the top (see below). There were at least 6 weddings going on in various areas of the park while we were there. Then, we walked to a private house with a public garden, called the Vortex Garden. I imagined beautiful flowers. However, what I imagined was not reality. As we walked along paths of stone, grass, or gravel, there were wonderful fountains and sculptures. Most were designed so the water was spiraling, creating a vortex.</div>
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Our first view of the Russian Church. This was the entrance way to the Belle Epoque Park.</div>
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Another view of the Russian Church.</div>
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One fountain from below looking up the stairs.</div>
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Same sculptured fountain looking down. It shows the water spiraling.</div>
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We enjoyed the Rhine cruise and meeting others on board our boat, one couple from Scotland and a grandmother with twin granddaughters, from Chicago. Below are three of the many castles we passed by. The cruise took almost two hours in one direction and 2 3/4 hours returning, due to the current, which was really fast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqqubOSpCvOjAISL4zBLF9sdjA0Zt-heRIFIrC4j2_0JcBnZ4l2WTY6wC1C2HpVN0FfJ6kEe5y5Vha9HXAk58w4FsvSTu_BY7gf8EZZYIymKbM1h1WqhN5hyD0EamRdV8sSYknUfKjJ8/s1600/RhineCruise2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqqubOSpCvOjAISL4zBLF9sdjA0Zt-heRIFIrC4j2_0JcBnZ4l2WTY6wC1C2HpVN0FfJ6kEe5y5Vha9HXAk58w4FsvSTu_BY7gf8EZZYIymKbM1h1WqhN5hyD0EamRdV8sSYknUfKjJ8/s320/RhineCruise2.jpg" width="240" /></a></div>
<br />
<br />
We got back to our friends home in time to take a short rest and then go out for dinner at Frankenstein's Castle. The Castle itself is in ruins but really great to experience, and the view from restaurant was spectacular, especially the sunset. There is so much daylight, from 5:00AM until after 9:30PM every day. It's not like Florida, where it gets light around 6:30AM and the sunsets have been around 8:00PM. Dinner was delicious but we didn't get to see Igor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRugRLu3Rx35b_8zbMhUgGkJRR3MIlcYs10hntDHzxnQGASUMQ8EwnbgxgVi10Cn5I1JPR9N5a9S-rbEkV5oG60x25k9-nYll1sC_rL3iK-ssY-eUMH7cSmP7Bpz-Zr6SyLZJCjYsZeg/s1600/FrankenstienCastle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRugRLu3Rx35b_8zbMhUgGkJRR3MIlcYs10hntDHzxnQGASUMQ8EwnbgxgVi10Cn5I1JPR9N5a9S-rbEkV5oG60x25k9-nYll1sC_rL3iK-ssY-eUMH7cSmP7Bpz-Zr6SyLZJCjYsZeg/s320/FrankenstienCastle.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
One view of Frankenstein's Castle with Art and our friends from Darmstadt.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ610MqaF6k0VXA5b2P7MmRA-Bn_v5CNQ2SncVzVcWHkaw8z4G4An3dTY-qZqMqWrMPjlAGgAUxcR73QN7p-uOUPzKfw_dSHLCRBLS4ecqbzqVg8d3AiSvfNteQy4_w2ISbEcpwvYYBw/s1600/FrankensteinCastleSunset.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ610MqaF6k0VXA5b2P7MmRA-Bn_v5CNQ2SncVzVcWHkaw8z4G4An3dTY-qZqMqWrMPjlAGgAUxcR73QN7p-uOUPzKfw_dSHLCRBLS4ecqbzqVg8d3AiSvfNteQy4_w2ISbEcpwvYYBw/s320/FrankensteinCastleSunset.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The greatest artist is still Ma Nature!</div>
<br />
<br />
The drive from Darmstadt to Nordenau was about 2 1/3 hours. We had a lovely lunch of the local fish, bought our tickets for the cave, and readied our water bottles to be filled. The fish is really local, as they were swimming in the lake near the cave before we ordered them. With each ticket, they gave you a bottle of their water, which we drank with lunch. The cave itself is lovely. They give you mats to place on chairs, as you sit in the space and quiet of the cave for almost a half hour, absorbing the wonderful energy and listening to the water fill a pool. As you sit in silence, a man fills whatever you brought with you to be filled. At the end of the half hour, he announces that it's time and everyone collected their water to take with them. We packed our bottles, as you know we couldn't take them with us on the plane. Luckily, nothing got wet on the way home.<br />
<br />
We stayed in a nicely located small hotel in Dusseldorf, called the Batavaria. We would stay there again, and the shower stall was really small, although, we shouldn't complain, as the shower at our friends home with the mosaic design, was against the outside wall, which sloped. Even I had to bend a bit in order to use it, and I'm only 5'3". We had dinner at a Croatian Restaurant next door to our hotel, a new experience for us, as we've never before had Croatian food; it was really good.<br />
<br />
Up at 5:30AM, and our flight home was 9 1/2 hours and uneventful, the best kind of flight! I wouldn't recommend Air Berlin, as the seats are really close and the food was awful. We flew in and out of Dusseldorf, as they were the only non-stop flights we could get using American Airline mileage points. Next time, we may fly into Berlin to sightsee before the Klinik, or go directly to Frankfurt. Believe it or not, it's cheaper to fly to Berlin, as you have to connect with the direct flight from Miami to Frankfurt; so, we would be saving money on the flights and connecting through the city we would prefer to fly to. Very confusing but true.<br />
<br />
As it is Asparagus season in Germany, here is an easy recipe for Asparagus.<br />
<br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Roasted Asparagus</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1-2 pounds Asparagus</div>
<div style="text-align: left;">
Olive Oil</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
Pepper</div>
<div style="text-align: left;">
Tarragon</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
</div>
<ol>
<li>Preheat oven to 425 degrees</li>
<li>Trim the asparagus by snapping of the bottom of the stalks and place in a zip-lock bag.</li>
<li>Add the rest of the ingredients</li>
<li>Close up the bag and massage the asparagus to spread the oil and seasonings throughout the bag, making sure that all the asparagus get covered by the oil.</li>
<li>Roast for 20 minutes and then stir the asparagus, and cook for another 5-10 minutes, depending on the thickness of the stalks, longer for thicker stalks.</li>
</ol>
<div>
Of course, if you don't like tarragon, try another herb. Enjoy! </div>
<div>
<br /></div>
<div>
Thank you for your time and patience reading this set of blogs. I hope you enjoyed them and found them useful either for health reasons or travel ones or for cooking.</div>
<br />
<br />
<br /></div>
SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-66130967511280673982013-06-11T11:57:00.000-07:002013-06-11T11:57:24.033-07:00Germany 8/Out and About + recipe<!--[if gte mso 9]><xml>
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<br />
I have to preface this blog and let you know that all the photos are on my phone and I thought I sent them to email, so I could edit them and post them here. I've got some great shots. However, I have no sim card due to the error made by the phone co on our first day here. So, they couldn't be emailed, even though I could snap them. Oh well, such is life.<br />
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: inherit;">I
wrote that I would tell you about Servas, a wonderful peace organization
founded right after WW2, with the idea that it's hard to shoot someone with
whom you've broken bread. If you like to travel and you like to meet the people
of the country you are visiting, then this is for you. We first joined as
Travelers in 1992, when we ventured to Italy. In order to join, you need to
fill out a form and have a personal interview. You are allowed to stay with
people for two nights; they give you breakfast both days and dinner the first
night. The second night, you either cook for them or take them out to dinner.
There IS the commitment to spend your evenings together, so you exchange ideas
and learn about their culture and vice versa. So, if you must try the most fabulous
restaurant in wherever, then you wouldn't commit to spend that night with a
Servas host. You don't need to be a Host to be a Traveler. We joined only as
Travelers, until we returned home from Italy, when we then joined as Hosts and
have been involved ever since in both capacities.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: inherit;">We
have had so many great, and some unusual, experiences through Servas. In the
US, it is www.usservas.org. I'm not sure of the international organization's
URL. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: inherit;">On
our last trip to Italy a couple of years ago, we stayed with one couple with
whom we had stayed back in 92. How we had all changed! It was due to them that
we had one of our most memorable experiences. We were staying with them in
Spinea, outside of Venice; he worked in Padua. We had planned to spend the morning
in Venice and then catch the train to Genoa. Instead, he offered to drive us to
Padua for the morning and we could catch the same train to Genoa, only a bit
later. While wandering around, and not too far from the train station where we
were able to put our bags in a locker, we found a small capella, or chapel;
inside were works of Giotto, the Seven Heavenly Virtues on one wall and the
Seven Deadly Sins on the other. They were incredible! It was the only tourist
book we bought during the trip.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: inherit;">We
find that staying with locals adds a depth to our travel experience. We also
discover the best things to see and restaurants only the locals know. Also,
although there is a charge to join, and a deposit to be paid for
the listings in country you will be going to, there is no cost for
the stay (other than buying or making dinner for the 2nd night. So, that's
Servas in a nutshell. If you have any questions, you know what to do, me or the
internet.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: inherit;">June
8<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
had a good night’s sleep in Strasbourg and decided to have breakfast/brunch
down by the boat tour.<span style="mso-spacerun: yes;"> </span>The boat
trip was worth going back for; unfortunately, my photos show the reflection of
passenger in front of me.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">PHOTOS<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">After
the boat tour, we head for Colmar with a stop at Mt Ste.-Odile for a look/see.
Both places had been recommended by friends. Mt. Ste.-Odile was where our
friend had given workshops. It was originally a monastery or convent and is
high on a mountain. We arrive late afternoon and found it peaceful and
beautiful. There is a church and two capels. Each has fabulous mosaics, with
the smallest capel being my favorite. The space couldn’t be more than 20’ x
20’. The mosaics are rich in color and design. On one wall is St. George with
the dragon. Naturally, the shots are all in Art’s camera, which we still
haven’t downloaded. We wanted to really look around and were feeling tired; we
decided to stay if they had a room available and they did. It was the best
night’s sleep we had had and we loved the bathroom so much I wanted to
transport it home with us. It wasn’t large, but the design of it was so
efficient and the shower was the best we’ve used.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">June
9<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">So,
we didn’t reach Colmar until the next day. Our friend had said that Colmar was
beautiful; it is the home city of Bartholdi, the creator of the Statue of
Liberty, and as you enter the outskirts of Colmar, there is a copy of ours in
one of the round-abouts. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
love taking the back roads when we travel, rather than the autobahns, unless
we’re really in a rush. As we pass all the small towns and villages (I’m not
sure what the difference is, each has it’s own steeple, and each is more
beautiful than the last, at least they are all unique. Because we wanted to
have a closer look at one steeple, we drove through Barr, a beautiful town.
Here are a couple of photos showing buildings near where we parked to walk to
the church.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">PHOTOS<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Here’s
another photo whowing what else we got to see because of how we travel. We love
eye candy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">PHOTO after Barr<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
finally made it to Colmar and it IS beautiful. We both really love looking a
architecture. Here’s a photo of the cathedral there.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">PHOTO<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
walked around a bit and found a train/tram which drove around the city. Felt
that would be a good way to see quite a bit, so we went. I’m so glad we did, as
while we were having lunch, I realized that I had left my wedding band and a
pair of earrings in our room in Mt Ste.-Odile. We called and the jewelry was
waiting for us. So, after finishing lunch, back we went. I guess their famous
Unter Linden Museum is for our next trip. Best laid plans and all that!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Rather
than head South again to Colmar, we were due in Tupingen, Germany, the next
day, so we headed East. Luckily, we hadn’t made reservations for the night, so
we were flexible. It was starting to get late to find a place, so we looked at
the map and Bad Peterstal caught Art’s eye. He figured that a Bad (spa) would
have accommodations. We found the Hotel Hirsch which was a real find. The beds
were wonderful and dinner and breakfast there were delicious. I was disappointed
that they didn’t have any roll/pretzels left as we got to breakfast a bit late;
I had seen some at another table. I know I’m gluten-free but love gluten, and
since it’s a choice, I sometimes make the choice to have a roll, or…..? Anyway,
I mentioned to our hostess about my disappointment and said that I’d have to
get to breakfast earlier next time. She told I didn’t have to be early, as they
would save one for me if requested the night before. I thought that was a
really clever response and the hotel got even more brownie points than it had
had. BTW, their specialty is catering to animals who are traveling with their
owners. So, if you don’t like dogs (didn’t see any cats), don’t go there. The
hotel is situated over a beautiful stream with large rocks, so the running
water made music, which we listen to in our dreams.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">June
10<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
arrived in Tupingen safely and were welcomed warmly by Anja and Michael. She is
our friend from our Chi Gung workshops (Energyarts.com) and is an accomplished
artist. He has written a number of books on crystals and healing, Michael
Gienger if you want to google him. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">June
11<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Today
has been a more or less lazy day. We did walk to the bio market, and I did
prepare lunch, my smothered onion pasta; it is our big meal of today, as Anja
is giving classes this evening and Michael is leaving tomorrow to give a
workshop at Mt Ste.-Odile, so he has a lot to finish up.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Art
gave me my first shot, since the Klinik, of mistletoe. He did a great job of
it! I’m working on my beaded bracelet tonight. I can’t wait to share it with
you all when it’s completed.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Here’s
a simple recipe:<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">Salsa Cruda<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">This is one of
my sister’s, Karen L. Cohen’s, recipes. It’s so easy and so delicious. It’s
always a winner at a party. It easily doubles.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">Serves 8<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">2 large tomatoes, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">1 Jalapeno pepper, seeded, and minced (use less
if you don’t want it<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>too
hot, or add some seeds if you like it hotter. I may use <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>a
dash of cayenne instead of the fresh pepper.)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">1 small-medium onion, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">a hand full of chopped cilantro, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">¾ teaspoon sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">1/8 teaspoons ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: inherit;">1 7 ounce can organic corn nibs, drained<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Instructions:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;">1.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Mix
all together.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;">2.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Refrigerate
until ready to serve. Serve with organic corn chips.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-43051761614852016752013-06-07T13:00:00.000-07:002013-06-07T13:00:44.308-07:00Germany Part 7 / Really Great News + RecipeJune 7<br />
Today is discharge day. I had my vitals taken and an ultrasound early this morning, around 7:45-8AM. I truly can't wait to sleep a bit later than 6-6:15AM. I had my mistletoe shot before lunch. We met with Dr. Migeod after lunch.<br />
<br />
Good report from the ultrasound. All the tumors recduced in size, again some more than others, but everything is moving in the right direction. He told us that the two largest tumors also have some necrosis, meaning they are breaking apart/dying from the inside out. Definitely GOOD NEWS!!! He gave me a list of what I needed to do until I return, about 3 months from now. In about a month, Dr. Migeod wants me to have a PET/CT scan so it can be compared to my last one in April. Very exciting! Can't wait to tell all my doctors about this treatment, although some of them already know.<br />
<div>
<br /></div>
For lunch, we had a friend join us. Moritz is a student of our Chi Gung teacher and we have known him for many years. He wanted to come visit and today was the day; he came for a few hours. He had to return to Darmstadt, as he has a Chi Gung/Tai Chi school and he needed to teach tonight. We're actually going to be staying with him and his wife later next week; it is wonderful, and so special, that he took the time to come see us!<br />
<br />
It's bitter-sweet saying goodbye to all the staff here, who have been so wonderful and helpful to us. Of course, I'll get over the bitter-sweet part and really enjoy the touring about. We're off to Strasbourg again, but first a stop in Wissembourg at Art's favorite chocolatier and then to pick up some prescriptions that I'll need until we get home, where I can find them as well. Why does chocolate have to have sugar in it? Actually, I order from http://www.UliMana.com some raw organic truffles made with coconut syrup; they have two types with coconut syrup and the rest are made with agave. They are really nice when you're not eating any chocolate; they use raw cacao. They are really nice even if you are eating chocolate!<br />
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Our trip into Wissembourg to get the prescriptions filled was an odyssey. They had only one of the three meds and would have had to order one of the other ones, with the third not available in France. They told me that it's an English medication and isn't sold anywhere in France. Everything takes longer than it takes, and nothing is ever easy. In spite of all that, I am fixed with my meds until Tuesday; we'll get back to Germany on Monday, and I hope to be able to order the two I don't have many of.<br />
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We booked a small hotel. It's pretty and the rooms are small but comfortable, and it's only for one night. However, I didn't check if they had an elevator, and they don't. Art was not pleased. I am quite tired tonight, and not having an elevator doesn't help with energy management. There is a restaurant only a few blocks away, so we had dinner there, and it was very good. Again, 5th in a row, we had a beautiful day, so we ate outside on their patio. We were among the first to arrive close to 7:00PM, but it quickly filled up. Wouldn't mind having one of those in our neighborhood!<br />
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I mention SERVAS below in the notes right after the title of the recipe. I'll write about USServas.org in my next Blog.<br />
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<span style="font-size: 18.0pt;">Creamy Apple Treat<o:p></o:p></span></div>
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We were in Berne, Switzerland, with a Servas host, Beat Edelmann, having a
wonderful time. I was cooking dinner that night and wanted a light easy
dessert, and I had to use what I had with me or what Beat had in his kitchen.
This was the result and we all enjoyed it.</div>
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Serves 4 (We were only 3 and we
finished it.)</div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
<div class="MsoNormal">
8 ounces plain Goat’s milk yogurt (It is very thick and
creamy here in Switzerland)</div>
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<br /></div>
<div class="MsoNormal">
To taste (what I used/ you can play around with flavors):</div>
<div class="MsoNormal">
Cinnamon (1 tablespoon)</div>
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Nutmeg (a couple of dashes)</div>
<div class="MsoNormal">
stevia (less than one packet)</div>
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agave (1 tablespoon) or 1 tablespoon coconut syrup</div>
<div class="MsoNormal">
1 apple, cored and diced (I left the skin on but you could
skin it)</div>
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10 almonds, chopped</div>
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<br /></div>
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Directions:</div>
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<br /></div>
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<!--[if !supportLists]-->1.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Put the yogurt into a medium bowl and stir until smooth<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Added the spices and sweeteners and mix well. Taste and
adjust.<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Add the apple and almonds. Stir well.<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font: 7.0pt "Times New Roman";">
</span><!--[endif]-->Sprinkle a bit of cinnamon on top for decoration.<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Refrigerate
until ready to serve.<span style="font-size: 10.0pt;"><o:p></o:p></span></div>
<!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-41305769903850403662013-06-06T12:14:00.001-07:002013-06-06T12:14:25.052-07:00Germany Part 6 + recipeJune 4 - Today was another beautiful day; that makes two in a row. We're on a roll! We're not in the area of Germany that is flooding, although I can understand the flooding with all the rain we've had.<br />
<br />
I had a light schedule today, which allowed us to explore this morning. After breakfast, we drove for about 15 minutes in a direction we hadn't tried before to end up in Klingenmunster, to visit Landeck, an old castle. There's a restaurant there which we're told is quite good. However, we were there around 9:30AM and had no desire to eat. They have both seating inside and outside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQAdwExqpTszbj2_buOvIQWIRUzRGJcyfX5eXShvdLB8woDmtsvfNow19vBq7ctjD2yO-r4zpDLD66g0fSMX3D-M_DYS7YytkUbPJpof2ll6eSDnEvmF2yKvP1e-p5_BbSEdsULZYs-M/s1600/Castle+Rest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQAdwExqpTszbj2_buOvIQWIRUzRGJcyfX5eXShvdLB8woDmtsvfNow19vBq7ctjD2yO-r4zpDLD66g0fSMX3D-M_DYS7YytkUbPJpof2ll6eSDnEvmF2yKvP1e-p5_BbSEdsULZYs-M/s320/Castle+Rest.jpg" width="240" /></a></div>
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This is a small part of the inside restaurant.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqguZ6l945RnsJGC9d4kLwxULqF1sEMV5ytnVQJjL1pj4_n5DBLQtA6-W7wHCTH0aX2VZNvlmreHK8Bx-ZvzI8ZxK4iqpfJqbxxJV4ClKjlgSRc8xKgvcxZPikwxlAA0oVKLheo3GmXKE/s1600/CastleKling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqguZ6l945RnsJGC9d4kLwxULqF1sEMV5ytnVQJjL1pj4_n5DBLQtA6-W7wHCTH0aX2VZNvlmreHK8Bx-ZvzI8ZxK4iqpfJqbxxJV4ClKjlgSRc8xKgvcxZPikwxlAA0oVKLheo3GmXKE/s320/CastleKling.jpg" width="290" /></a></div>
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The circular item is a target for arrows. There are lots of holes and the large indentation just above where the center is obviously where the better archers hit their target.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHFERDsMUO_ZHIHaKbQL0CE_JVGatn9K1poQlI_ItW2NeLnSwd7NA3ZOCtTPZpmR8tXMzlofsM8LRkugC6F2yAhG3p-HfEsiOx8xBGQiKoa49ucDg9u1CtfWo0f8pbmBKd-qQN-y51uc/s1600/Castle2Kling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHFERDsMUO_ZHIHaKbQL0CE_JVGatn9K1poQlI_ItW2NeLnSwd7NA3ZOCtTPZpmR8tXMzlofsM8LRkugC6F2yAhG3p-HfEsiOx8xBGQiKoa49ucDg9u1CtfWo0f8pbmBKd-qQN-y51uc/s320/Castle2Kling.jpg" width="320" /></a></div>
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This a taken from a flat higher terrace. The views of the town and the countryside are wonderful, but I like old buildings.</div>
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<br /></div>
We had to be back by 11:30, as we had an appointment with Dr. Migeod. Actually, we have a meeting with him daily, which is very helpful and reassuring. His English is very good and he explains things clearly. However, since he is so busy, he is rarely on time, although I feel we have to be there regardless. He didn't show until close to 1PM. As we hadn't had lunch yet and I had my hyperthermia at 1:30PM, he made arrangements to return between 5 - 6PM; he meets with us in our room. Off to Hyperthermia, back to our room for a rest, as it makes me a bit tired. I frequently doze while having it. I had my mistletoe shot around 4:30 and we waited for the good doctor to return. One of the nurses said something about it being boring being here as a patient. It's not!!! I read, have the internet, my knitting, and email, plus the beads I brought with me, so I am working on my BJP bracelet; it's coming along nicely.<br />
<br />
Dr. Migeod came around 5:45PM. He had the results of my second urine test for PH. My PH has gotten higher, a 6, which is still a bit acidic but definitely better than the previous results of a 5; it should be higher but not higher than a 7. So, I will have two more sodium bicarbonate infusions this week, Wed and Fri, which will be my last day of treatments. We will leave on Saturday and then tour for about a week until our flight home on the 17th.<br />
<br />
It's not just the hyperthermia which helps, it's also all the supplemental things, like the Vit C infusions, echinacea liquid, shots for the immunity system, the low dose chemo, sodium Bicarbonate infusions, Vit B shots (I've only had one as they last quite a while), and more, that makes the difference in the treatments here.<br />
<br />
We finally made it to Le Cygne, in Wissembourg, for dinner. This is the third time we've tried to go there. I guess the old saying that the third time is the charm is correct. Dinner was delicious. We both had quail; the presentation was lovely and it was really delicious.<br />
<br />
I have a full day tomorrow, the 5th, and it's also our older son's, Brian's, birthday. Love you muchly, Bri! He lives in CA, so with a nine hour time difference, we can't SKYPE him until like 5PM at the earliest. Oh well. I know it will all work out.<br />
<br />
June 5<br />
Another sunny day. We're definitely on a roll. It was a busy day with my vitals first thing, including an injection. Breakfast, then hyperthermia at 10:00AM. Meeting with Dr. Migeod, lunch, then the sodium bicabonate infusion around 1:30PM. Earlier in the week, we had gone to a Chi Gung class and enjoyed it; we both teach Chi Gung but not on a regular basis. The teacher asked the class how it was for us, did we feel anything different. Art mentioned that he taught and she asked if he would be willing to give a class. Today, around 4:00PM he did. There were about 8 people in the class and he was suppose to have 45 mins. Art started with some basic principles about Chi Gung and energy movement. He taught something called the Commencement, which is the beginning of the Tai Chi form he does. It is a short Chi Gung on its own. He ended up taking almost 1 1/2 hours of time, but everyone stayed and was interested. I feel he really made a difference in their well-being. Remember that all the folks are dealing with one form of cancer or another and the hyperthermia does leave one a bit tired.<br />
<br />
We were able to connect with Brian after we had dinner, which is quite early, to wish him a happy birthday. I always love getting calls on my birthday! I started to sing HB to him and then stopped; our family's singing group is officially known as The Croaking Frogs. I felt it was a small present not to assail his ears with my singing.<br />
<br />
We've met a nice French couple who are here for the 16th time. Serg has brain cancer and these treatments are helping a lot, but he has a ways to go. They are fortunate, as their French health care handles the cost of these treatments, since it isn't given in France.<br />
<br />
June 6<br />
Would you believe, another sunny day. Yes. Actually, it gets really hot in our room in the afternoons, due to our western exposure. Much better than the rain and rawness of last week, though.<br />
<br />
Another busy day. Had my vitals, last blood test, and the immunity injection first thing. I had hyperthermia at 9:30AM but didn't get my Vit C infusion with it. During our meeting with Dr. Migeod, I mentioned that. He wanted me to have it, so I spent practically the whole afternoon on my bed. First I had the sodium bicarbonate infusion for 2 hours and then the Vit C for another 45-50 mins. There went the afternoon, as it wasn't all started until about 2:30PM. I read and worked on my iPad with mail and searching the internet. It really passed quickly. My hyperthermia today was my 10th and last treatment. Turns out we leave tomorrow, after my ultrasound, final mistletoe shot, and discharge consultation. Then, we're off for sightseeing, starting with Strasbourg and the boat tour we had to miss. Dr. Migeod doesn't usually give more than 10 treatments at a time, as he feels the body needs time to absorb all that energy.<br />
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<div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;">
<span style="font-size: 18.0pt;">Spicy Cuke Salad<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #262626;">This quick, simple salad from VN columnist Jesse Miner is
the perfect addition to any summer meal. The bright flavors of lime, mint, and
fresh jalapeños pop against the cooling cucumber base. Delicious, simple, and
not your usual side salad—what's not to love? Enjoy alongside veggie burgers or
crisp lettuce wraps. Actually, with anything.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 4</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<br /></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tablespoons lime juice<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons Bragg’s Amino Acids or tamari<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 1/2 teaspoons Stevia or 1 tablespoon any sweetner you like<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 clove garlic, minced <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons mint, roughly chopped<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon jalapeño, seeded and minced or a few flakes of
dehydrated jalapeno<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 large cucumbers, peeled, sliced lengthwise, seeded, and thinly
sliced<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup almonds or Brazil nuts, chopped</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions:</span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #262626; font-size: 13pt;">In small bowl,
mix lime juice, tamari, agave, garlic, mint, and jalapeño.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="color: #262626; font-size: 13pt;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add cucumber
slices and nuts, toss gently, and serve.</span></span><span style="font-size: 10.0pt;"><o:p></o:p></span></li>
</ol>
<div>
<span class="Apple-style-span" style="color: #262626; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 17px;">YUM!</span></span></div>
<!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-76930705713712436512013-06-03T10:06:00.000-07:002013-06-03T10:06:06.046-07:00Germany Part 5 / Great News/RecipeIt's June 3rd, and I had my interim ultrasound and blood work this morning. The Ultrasound showed that all the tumors have gotten smaller, some more so than others. And part of the blood work was a marker which shows how the tumors are growing; it showed a decrease in growth! I'm on a natural high at the moment. Now - back June 1st.<br />
<br />
I didn't write at all on June 1st. Short recap - vitals taken around 8:00AM, then my hyperthermia with Vit C (every day with Vit C, so I won't write that again) at 11:00AM. My sodium bicarbonate infusion was at 1:30PM, for two hours, and then I was finished for the day until my 7:30PM injection. It rained very hard for most of the morning, and was still overcast and cool during the afternoon.<br />
<br />
After my infusion, we went into Bad Bergzabern to walk around a bit, exploring streets we had passed which had looked interesting (they were, but everything was already closed as they close early on Sat; lucky Art), and then to have dinner. The town is really beautiful. Art and I are into architecture, so it was a great experience. I have photos in Art's camera. I'm waiting for my phone, which needed to be repaired, to be returned, and then I'll have my own camera. Hope to download them before I send this. (Didn't get to this time.)We had dinner at a lovely restaurant, Culinarium. The atmosphere was very cosmopolitan and the service was excellent. While we waited for the meal, we were each given a demi-tasse cup filled with a curried carrot soup which had been whipped, light and tasty. I had grilled shrimp and Art had Veal Cordon Blue, which he hasn't had in a lot of years. I cook chicken and fish, plus, of course, lots of veggies but no red meats; so he gets his red meat fixes while out to dinner.<br />
<br />
We woke up on June 2 to sunshine, and that's how it stayed all day, reaching the mid to high 60s. I had only my vitals taken and night injection, no other treatments. What a glorious day to be outside walking around, which is what we did in Strasbourg, France, only an hour to an hour and a half away, depending on your route. Maude, our GPS, took us the fastest way going there, which wasn't the prettiest way, as it included a long time on the Autobann. Our ride home was through Wissenbourg, a much more beautiful set of roads to travel. We had a major disappointment while in Strasbourg; I had so wanted to take the boat tour, but due to all the rain we've been having, the tours were cancelled as the water was too high. In some cases, it was over the sidewalks; there was no way the boats could fit under the bridges. Maybe it wasn't such a major thing, but we were really disappointed. Actually, it should be the worst disappointment I ever have!<br />
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Our first stop in Strasbourg was at the Cathedral. What a magnificent edifice!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oJb2VwikU-3zeCwaiK0pe1fpq19FLGBUZF7dd0SykJeENlvn_-MeJHmN2f3M3gqypRJ5jksJJLuWh_9VA6y-lqaDK-QiIrgeY9X2RY0_fHZzuIpjwV8YEvBIetrSVjOxTn9LSe5JQaE/s1600/CathFront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oJb2VwikU-3zeCwaiK0pe1fpq19FLGBUZF7dd0SykJeENlvn_-MeJHmN2f3M3gqypRJ5jksJJLuWh_9VA6y-lqaDK-QiIrgeY9X2RY0_fHZzuIpjwV8YEvBIetrSVjOxTn9LSe5JQaE/s320/CathFront.jpg" width="240" /></a></div>
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This is the front of the Cathedral, seen while walking down the street.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwgwUt2FfoV31HpP1ibn-K2qufwWGbfGAGfMyexL5rBwnj3MDLyFQIHAk_CHtrHMfDTGNFASDepIRYT07Pe6Oted2ZYQTBzIipRJfAtjQ-14zgyeLb-tbvsFuCVdUFKqNzLP4Q_DbBag/s1600/CathSide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwgwUt2FfoV31HpP1ibn-K2qufwWGbfGAGfMyexL5rBwnj3MDLyFQIHAk_CHtrHMfDTGNFASDepIRYT07Pe6Oted2ZYQTBzIipRJfAtjQ-14zgyeLb-tbvsFuCVdUFKqNzLP4Q_DbBag/s320/CathSide.jpg" width="240" /></a></div>
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This is the left side of the Cathedral. The details are spectacular. Wish I were a photographer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNoN8bEdl5lmpwCSv0d3thRwEdFsPQqQVnMO2HwG22JlPo5wA3PhIap7J3u5xhUzewWfgvx0HneCghMmtsIwGXuwa0TpHLAmUCeHdL8MrWNq6c7RnfeRy27ip4_nUwBw1yFd8xrjcx7c/s1600/BldgNearCath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNoN8bEdl5lmpwCSv0d3thRwEdFsPQqQVnMO2HwG22JlPo5wA3PhIap7J3u5xhUzewWfgvx0HneCghMmtsIwGXuwa0TpHLAmUCeHdL8MrWNq6c7RnfeRy27ip4_nUwBw1yFd8xrjcx7c/s320/BldgNearCath.jpg" width="240" /></a></div>
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This building is to the left of the Cathedral.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFmTqJeMNV_4ocnaJso3fAXZWtn0QAglocEAIV0_YeJowbc5OihHvsbFV64kjxeamH3CW0J102WOm1CHuX9Y3XF0rQVlX9py1RyI0YZfy1z77BeRMQMZw0EPtOttE9UN2PJNiDfhTHyM/s1600/CathPlazaCross.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFmTqJeMNV_4ocnaJso3fAXZWtn0QAglocEAIV0_YeJowbc5OihHvsbFV64kjxeamH3CW0J102WOm1CHuX9Y3XF0rQVlX9py1RyI0YZfy1z77BeRMQMZw0EPtOttE9UN2PJNiDfhTHyM/s320/CathPlazaCross.jpg" width="240" /></a></div>
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Part of the Plaza in front of the Cathedral.</div>
<br />
Again, hope to have the photos available to sprinkle amidst this text. (These four were in Art's phone, so I had no trouble downloading them. Next to tackle his camera.) It was worth the trip just to see it. They were having services, so we really didn't get to explore the inside of Cathedral as we would have. Then, we took our own walking tour to Le Petit France, or the old section; it's a World Heritage Site. On the way, we stopped at St-Thomas Church, another wonderful building; it has a major baroque sculpture and a very famous Silbermann organ. We had a lovely lunch at L'eveil Des Sens, sitting outside (this info is for anyone planning a trip to France and Strasbourg). Today, all the shops were closed, as it's a Sunday. Can you imagine any store in the US being closed on a Sunday, such a big shopping day? I guess they do have lives to live here; something we in the States oft times forget. (While in New Zealand, we found time and again people choosing lifestyle rather than money.) Again, Art was very lucky. I'm not a big shopper but I really like to look, and I usually find something. Oh well, another time. On our route home, we passed an Art Festival. It was small and I'm glad we did stop, but it was mainly paintings. I love all the rest of the things usually found at a festival, such as pottery, baskets, hand-made clothing, etc. I DID find ceramic buttons I'm going to use on this month's BJP bracelet.<br />
<br />
We returned to the Klinik around 5:15PM and took a nap. I had my night injection at 6:30PM and then we went to a wine tasting, the chef at the Klinik had told us about. After that, we had our second disappointment of the day when we went to The Cygne for dinner, in Wissenbourg, and they were closed - again. Apparently, they were opened for lunch but not for dinner tonight. Now we know when they will be opened and hope to make it there, as they were highly recommended. We ended up back in Bad Bergzabern at Zum Hass Restaurant, which turned out to be very good. I had a big salad with grilled chicken and Art had a wonderful fish dish.<br />
<br />
I've gotten my schedule for tomorrow, and I have a very busy morning but an open afternoon. Hmmm, where to go tomorrow?<br />
<br />
Turned out we just rested. After my busy morning, I was feeling really tired, so I napped and read away the afternoon. In addition to the good news written about at the beginning of this blog, there were a few things still needing help. My protein indicator showed it went down, so now I need to have two protein shakes a day; my hemoglobin is still low, so I will be getting a shot of B vitamins. This is in addition to the Mistletoe shots twice a weeks for the immune system, the low dose chemo twice daily, the Vit C infusions, and the sodium bicarbonate infusions twice a week. A lot going on, and well worth it all for the direction the tumors are headed!!!<br />
<br />
Have a wonderful day! Enjoy every minute!<br />
<br />
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;">
<span style="color: black;"><b>Red Bell Pepper Burritos<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black;">Serves 4<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">2 tsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1 small onion, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">2 cloves garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">3/4 cup red peppers, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1 1/2 cups kidney beans, canned,
drained, rinsed, mashed (1 can)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1 tablespooon mild chili peppers,
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1/2 tsp cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1/4 tsp oregano, dried<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">8 organic corn tortillas or other
gluten-free tortillas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">1/2 cup raw goat cheese, shredded,
or your choice of cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span style="color: black;">Salsa<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">Hot pepper sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">Goat’s milk yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">Chopped tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">Sliced avocados<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black;">Shredded romaine Lettuce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black;">Directions:<o:p></o:p></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In
a medium skillet, heat the oil. Add onions and cook until soft, about 5-7
minutes.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the garlic and sauté for another couple of minutes<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the peppers and cook until almost tender, 5-10 minutes.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the beans, chilies, cumin, and oregano and heat through.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place
a tortilla in a heavy 10” skillet over moderate heat, and turning
frequently until pliable.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Spread
about 4 tablespoons of filling down the center of the tortilla and sprinkle
with 1 tablespoon of cheese.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Roll
up the tortilla and place in a casserole with the seam side down. Repeat
with remaining tortillas.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat
burritos in a 325 degree oven for 15 minutes.<o:p></o:p></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Serve
with salsa, hot-pepper sauce, yogurt, tomatoes, avocados, and lettuce.<o:p></o:p></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black;">My favorite way is with the salsa,
yogurt, and avocados. Yummy!!!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-75093220167058269872013-05-31T11:55:00.002-07:002013-05-31T11:55:37.169-07:00Germany Part 4 + recipeI've meant to describe our room. It is simplistic, yet comfortable. It has soft yellow walls and the beds are hospital type beds, where you can adjust the angle of the head area or the height. We have a couple of chairs with a small table between them in one corner. There is also an eating area which extends to a desk (narrower than the eating space). Lots of electrical outlets both near the eating/desk area and the bed area. This makes it easy to plug in a computer, iPad, and/or phone. We have a balcony, with two chairs and a table, and face the park area outside, so it's beautiful and peaceful; they have a lawn chess set and benches under some trees. In the far background on the left, you can see vineyards, which dot the countryside. Actually, with the camera in my phone, I think it's impossible to see the vineyards, so just imagine that they are there. There are two buildings and you're looking at the other one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicg_-Lqq1rokJuCv5eWf7WCRPGeeeOu_gSz1WEA6GmQ5kTjwh60vhyphenhyphen5-I0GrpOG7cOx23m6rev4BmAcSvs43NThWJsKLT6adk_WFtFwgWrskeHvk0pc2ZQbzhejADfRHNra2j4eZkG3aI/s1600/RoomView.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicg_-Lqq1rokJuCv5eWf7WCRPGeeeOu_gSz1WEA6GmQ5kTjwh60vhyphenhyphen5-I0GrpOG7cOx23m6rev4BmAcSvs43NThWJsKLT6adk_WFtFwgWrskeHvk0pc2ZQbzhejADfRHNra2j4eZkG3aI/s320/RoomView.jpg" width="320" /></a></div>
<br />
<br />
If any of you have a question, please don't hesitate to ask.<br />
<br />
It's the 30th. I am having a needle put into my port today. Up til now, I've been having my arm stuck for the infusions ( they use a butterfly, so it's small), but since I am having two infusions today, it will be easier this way. We plan on just relaxing and not exploring today, as it's a holiday here. Also, as I have a treatment with an infusion this morning and an infusion this afternoon, relaxing seems to be a good idea. The sun was out mostly all morning, then it started to pour. Now, 2:00PM, the sun is out again. This sounds a lot like FL but for the temperature, in the 50s and 60s.<br />
<br />
I finished the book I had started when we left. I'm NOT into zombies, but the book <b>World War Z</b>, was not really about zombies per se, but it was more about how the world handled this infection, which changed the world as we know it. It was well written, an editing of interviews of people from all over the globe, and a really good read, much to my surprise. I'm encouraging Art to read at least the first several pages to see if it catches his interest. It did mine. Maybe it will yours!<br />
<br />
We ended up just resting as I thought we might. There was a minor snafu with my infusion of sodium bicarbonate. The nurse set me up and left. An hour or so later, I got up to use the bathroom and noticed that the drip wasn't dripping very much. We called the nurse and she fixed the drip. It was suppose to take about 2 hours and actually did take about 2 hours, so the drip must have been faster than usual. I don't believe that makes a difference.<br />
<br />
This evening I started on my 4th BJP bracelet for the year, and the focal point of this one is an oval with real flowers under acrylic. Maybe I can finish this one before we return and then start on my 5th one when we get back. Remember, I'm suppose to be creating one a month for the year. Moving at my own pace.<br />
<br />
That's it for today. More tomorrow.<br />
<br />
May 31st<br />
Very rainy and cool most of the day<br />
<br />
7:35AM vitals taken<br />
10:00AM hyperthermia with Vit C Infusion<br />
4:30PM Mistletoe shot<br />
7:00PM Heparin shot<br />
<br />
This is the Italian machine, and the next photo is with me during treatment; this was yesterday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_hJzbGlGJaJRsI-41K4V7qANrBp2WK8ZImxCxwouVQZPAee8xbKfF0oOZ0mE0W4iNZED7EK4r8Me6iTBmcAEvP6ObPe1SC-Pm-WDTzHodbS_YxYNl81lS52-SwtBBruM2mtHKe9SW9A/s1600/Italian+Hyperth+Machine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_hJzbGlGJaJRsI-41K4V7qANrBp2WK8ZImxCxwouVQZPAee8xbKfF0oOZ0mE0W4iNZED7EK4r8Me6iTBmcAEvP6ObPe1SC-Pm-WDTzHodbS_YxYNl81lS52-SwtBBruM2mtHKe9SW9A/s320/Italian+Hyperth+Machine.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeMvCvY9cHQNQc24fWq_SC4rXPhZbal6qU3jbXXlO_lHgx9QiiAXtFktwZuu_fO-qV02nUmC0yPA3qHfU33h6tE28xpDsovwnabKZuAe4PeYZvYNH6CPgOT1RPGKIS7FM8NcPYF_O7ko/s1600/SusanOnMachine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeMvCvY9cHQNQc24fWq_SC4rXPhZbal6qU3jbXXlO_lHgx9QiiAXtFktwZuu_fO-qV02nUmC0yPA3qHfU33h6tE28xpDsovwnabKZuAe4PeYZvYNH6CPgOT1RPGKIS7FM8NcPYF_O7ko/s320/SusanOnMachine.jpg" width="297" /></a></div>
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Today I was in the other room and used the German machine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjIZb7o80IDw_NNQ13CJ-jGo6Gv7avmvYv_5uF77MNVEK9uKOOupqSJJyx6rKkXhlq8FZi4IkK743C6pj-SqKQ-NMsIh-ZHkrYuKIvWHCNP544o0wWdzVzb6lVuwvuyu4YNQlm-owzqM/s1600/GermanMachine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjIZb7o80IDw_NNQ13CJ-jGo6Gv7avmvYv_5uF77MNVEK9uKOOupqSJJyx6rKkXhlq8FZi4IkK743C6pj-SqKQ-NMsIh-ZHkrYuKIvWHCNP544o0wWdzVzb6lVuwvuyu4YNQlm-owzqM/s320/GermanMachine.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC28tI6iMIFG3R0XDQkVhDMIVpETkUXXibA-XyA303LFs02n2_PQzy2HpJzW5v9F-qk9WmHSLZHLPR19_LcgIyyxbX1KI72Jr01yminSXRI81r21Jessdalmy6UnbvGmkVy8mq7prSxsc/s1600/SusanGermanMachine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC28tI6iMIFG3R0XDQkVhDMIVpETkUXXibA-XyA303LFs02n2_PQzy2HpJzW5v9F-qk9WmHSLZHLPR19_LcgIyyxbX1KI72Jr01yminSXRI81r21Jessdalmy6UnbvGmkVy8mq7prSxsc/s320/SusanGermanMachine.jpg" width="320" /></a></div>
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I wanted you to see the difference in appearance. The do the same thing using a different method, as both use radio frequencies to heat.</div>
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The Klinik is in Bad Bergzabern, and we went there for dinner tonight at the Rossel Restaurant, Greek food. It was wonderful. The grilled octopus in a garlic sauce was so tender; it's been such a long time since I've had good octopus. Then, they served a tasty Greek salad, cheese on the side. Our main courses were, for Art, a liver with onions and mushrooms done to perfection (according to him, not my cup of tea), and for me a delicious lamb steak with eggplant in a tomato sauce. Really good. No recipe for either of those. However, the Lemon Chicken recipe below rivals either of the above for good taste.</div>
<br />
<br />
<div style="text-align: center;">
<b>Lemon Chicken</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
This another of my family's favorites. So easy! It's the moistest chicken I've ever had, as it's self-basting.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
1 chicken, 3 1/2-4 lbs</div>
<div style="text-align: left;">
2 lemons</div>
<div style="text-align: left;">
Salt</div>
<div style="text-align: left;">
Pepper</div>
<div style="text-align: left;">
2 toothpicks and 1 piece of string</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
</div>
<ol>
<li>Preheat the oven to 375 degrees.</li>
<li>Clean the chicken well both inside and out. Salt and pepper the inside of the chicken.</li>
<li>Puncture both lemons with a fork in several places and place them inside the chicken.</li>
<li>Close the cavity with the two toothpicks and tie the legs together to help keep the cavity closed.</li>
<li>Salt and pepper the whole outside of the chicken, ending up with the chicken on its breast.</li>
<li>Cook for about 20 minutes and then turn over the chicken.</li>
<li>Cook until the chicken is cooked through and the juices run clear, a total of about 20 minutes per pound, including while the chicken was on its breast.</li>
<li>Let it rest for 15 minutes and then cut it up. Discard the lemons.</li>
</ol>
<div>
YUM!!!</div>
SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-56118622055570372952013-05-29T11:08:00.000-07:002013-05-29T11:08:48.241-07:00Germany Part 3 + recipeToday's Wed, the 29th. They checked my vitals again this morning - weight, blood pressure, temperature, and oxygen level, plus they measured my girth. I'm sure I'll find out why soon. A bit, later, still before breakfast, Dr. Migeod did another ultrasound; apparently, I didn't have a full bladder for yesterday's and he wanted to check out the area more thoroughly. I am very impressed with the attention to detail.<br />
<br />
At 10:00am, I went for my next hyperthermia treatment with Vit C infusion. I was back on the first machine. I forgot to mention yesterday that the Italian one is very different than the German one. Maybe, I'll take pictures tomorrow so you can see the differences. The treatment of hyperthermia lasts about 50-55 minutes, while the Vit C is only for 45 minutes. After Hyperthermia, I was scheduled to see Dr. Migeod around 11:00. He has been late the last couple of days but was here about 10:50am today. He had the rest of the blood work results, which dealt with my immune system, and the results from my urine test, which showed what my PH level was - I'm very acidic. My blood was okay for the T-cells, my killer cells and the eater cells, but am very low on the other two indicators. Can't remember the names, but one has to do with the Thymus. So, he wants to stimulate them more and is upping my dose of mistletoe, as I tolerated the first shot well. I think I'll be getting thoses twice a week. So far, all the shots have been given in the abdomen; I'm looking very polka-dotted. He increased my Vit D intake as well; I brought my own drops from home and he has increased them from 4 to 8 a day. He is starting me on echinacea also, for the immune system, as well as something more for my spleen. I'm going to have a sodium bicarbonate infusion too, tomorrow, for the acidity/alkalinity. It's amazing how much he covers with all his tests. Why don't they do this in the USA? How's that for a rhetorical question? Boy, there's a lot going on!<br />
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It looks like I've developed a bit of lymphadema in my right leg due to the large tumor in my groin. Luckily, I have enough compression stockings so I can wear them on both legs. Not fun, but it is what it is. I had had some swelling in my right ankle for a couple of weeks before we flew, and after the flight, my right leg swelled more, at least up to the knee. Since I knew that the stockings help with the movement of lymph, due to my lymphadema in my left leg, it's an easy follow up. I'll have to see if there is more I have to do once I get home, or maybe I'll see a lymphadema therapist here.<br />
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I continue to be impressed with the flexibility of the kitchen. Art had a noodle dish, with some kind of large dumpling with a meatball in the center, and sauce, and I had gluten-free noodles, with some veggies, and turkey meatballs, they made themselves, with a very light sauce. Very tasty. The large meal is at lunchtime with a smaller lighter meal at dinner time. It's almost 2:30 and I don't have any treatments scheduled for this afternoon. It's cooler today and very overcast, having rained this morning. We may take a drive or just relax, as yet, we haven't decided what to do.<br />
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More later.<br />
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It's almost 5:00pm and we just returned from France. We went to a small village, Wissembourg, only 15 minutes away. Very quaint with lots of restaurants and pastry/chocolate shops. It was raining, so we walked around for less than an hour and came back. However, it was a good stop, as we passed an orthopedic pharmacy, where they sold compression stockings and I was able to buy a couple more. There WAS a reason for going. It never occurred to me to buy more and they were less expensive than the ones I buy in the US. We want to return there when we have more time, as there are several things to see and do in and around Wissembourg.<br />
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I need to make a correction from Germany Part 2 - it's NOT the Palatine, it IS the Palatinate that is the wine country, which goes throughout Germany. Hope we get to explore some of that area too.<br />
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We ended up going out for dinner in Wissembourg with our new friends Nancy and Patrick. They leave tomorrow - boo hoo. We plan on keeping in touch.<br />
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Good Night until the next blog.<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Green Bean Pate</b><o:p></o:p></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is a
wonderful imitation chopped liver, so much more healthy. Everyone loves it when
it’s served on the Holidays. I use Sami’s Bakery crackers, made of millet, brown rice and flax
seed. They're on the internet samisbakery.com<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><!--[if !supportEmptyParas]-->Ingredients: <!--[endif]--><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ pound<span style="mso-tab-count: 1;"> </span>Fresh
green beans, ends trimmed<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 large<span style="mso-tab-count: 1;"> </span>Onions,
peeled & sliced<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup<span style="mso-tab-count: 1;"> </span>Vegetable
broth<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3<span style="mso-tab-count: 1;"> </span>Eggs,
hardcooked, using only the whites (save yellows for something else)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup Walnut,
almond, or brazil nut pieces<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ teaspoon
Salt or to taste<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ teaspoon
Pepper, coarsely ground<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Assorted
crackers <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cucumber
slices (a delicious option)<o:p></o:p></span></div>
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Directions: </div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1.<span style="mso-tab-count: 1;"> </span>In
a large saucepan over medium-high heat, cook green beans in water for 12
minutes. Remove from heat and drain. In a medium frying pan over medium hear,
sauté onions in vegetable broth for 30 minutes or until onions are well done,
stirring frequently. Remove from heat.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2.<span style="mso-tab-count: 1;"> </span>In
a food processor, place beans, onions, egg whites, nuts, Salt and pepper. Whirl
until a pate-like consistency is reached. Transfer to a serving bowl and serve
with assorted crackers or cucumber slices.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yields 2 cups.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe from
Patsy Rasmussen, a really good friend who lived in Santa Fe, Panama, and now is back in the States.</span></div>
<!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-86662329966230238562013-05-28T12:16:00.003-07:002013-05-28T12:16:45.521-07:00Germany/Part 2 + recipeWe arrived at the Klinik by 11:00am, Monday. I had some paper work to fill out, and then we saw a doctor who went over my history. Lunch was next and pretty good. We unpack and relaxed until I had my first treatment at 5:00PM.<br />
<br />
Meal times are early:<br />
Breakfast 7:30-9:00 (not really bad)<br />
Lunch Noon-1:00 ( a bit early)<br />
Dinner 5:00-6:00 (really early)<br />
As I had my treatment at 5:00, lasting until close to 6:00, they delivered our dinner to our room, as we had missed dinner in the dining room. They are very flexible food-wise, and I'll be able to stay on my diet: no sugar, no gluten, no dairy, plus some other "no's."<br />
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The Hyperthermia treatment was pretty easy to take. They only took it up to 100 watts (whatever that means) and next I think it goes to 120 or 125 watts. They use radio frequencies to generate the heat. I laid down on a water bed and the nurse placed a pouch of water on my abdomen. The machine went on top of that; this was a German model. She took it to 80 watts for about 10 minutes and then up to 100 watts for the rest of the time. I felt a warmth, almost like the heat lamp Frank, my acupuncturist, uses when I have acupuncture. I dozed a bit and was quite relaxed. Art sat with me during the treatment. No pain or discomfort at all. Here's hoping that 120 or 125 watts works the same.<br />
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Tuesday, the 28th, they took blood at 7:45AM and then I had a sonogram, around 8:15AM; Dr. Migeod wanted to check to make sure no there wasn't any thrombosis and to see what the tumors looked like. Luckily, no thrombosis but there is a bit of a blockage of a vein due to the large tumor in my right groin. That's why we're here!!!! Shrink those suckers!!!!!<br />
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I know this is detailed info and if you're not interested, just skip over it. There are some who're interested and are contemplating using this type of treatment as well. This is for them.<br />
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I'm due to have another consult with Dr. Migeod, who runs the Klinik, in a little bit. He is the one who is creating my treatment schedule.<br />
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(Back to write more later)<br />
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It's later, after dinner. Before the consult with Dr. Migeod late this morning, we had about an hour. We went into Bad Bergzabern to look around. It's a pretty town. We found a health food store (here organic items are called Bio) and found some interesting things. When we had visited Switzerland a couple of years ago, I found a chestnut flour cracker that I really liked a lot. Here, I found a brown rice and chestnut flour one, also good. Then, we went to the Information Center and got some brochures on the Palatine, which is what their wine country in this area is called. Art can have a good time wine tasting, and maybe I'll take a taste now and again; of course, this means we will have time to explore. I know that there aren't any treatments on Sunday, so............ Actually, I'm hoping we can go the Strasberg, France, over the weekend, as I believe it's less than an hour away.<br />
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When we met with Dr. Migeod, he had most of the results from my blood tests - they took a lot of blood! Mostly everything was fine, but I'm a bit anemic (due to the chemo) and I need more Vitamin D, so not too bad. He wanted me to have another hyperthermia treatment today with a Vitamin C infusion and to start low-dose chemo, given in pill form. This time, I was on another machine, and this one was Italian, very international here. I also had a Mistletoe shot to boost my immune system. There are a couple of more results from the blood tests that I will get tomorrow when we meet in the morning. I will be seeing him every day. The staff here is very nice, although not all the nurses speak good English, which makes it a bit difficult, but nothing that can't be worked with.<br />
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We've met a lovely young couple, in their 40s, who unfortunately are leaving on Thursday. We have a lot of similar ideas about food and other health related topics, so there's lots to talk about. Nancy's husband, Patrick, works with software, so he can work anywhere, and he is - working each day here. We plan on keeping in touch and I'll be adding some of her recipes to my cookbook. Wish I had one now to give to you.<br />
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Here's another recipe I believe I have written before. It is easy and delicious -<br />
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BABAGANOUSH</div>
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Ingredients:<br />
1 eggplant<br />
1/4 C tahini<br />
1/4 C fresh lemon juice<br />
2-3 cloves garlic, cut up<br />
Salt<br />
Cumin<br />
Cilantro or parsley<br />
<br />
Directions:<br />
<br />
<ol>
<li>Put the oven on broil. Place the eggplant on a tray, after puncturing it several times with a fork.</li>
<li>Broil it for 6-7 minutes on a side, turning it three times.</li>
<li>Let it cool and then skin it. Either put the pulp in a container and refrigerate it until you are ready to use it, or put it into a food processor.</li>
<li>Add the rest of ingredients and blend it well.</li>
<li>Refrigerate it until ready to serve. Can be prepared at least a couple of days in advance. Lasts well.</li>
</ol>
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I serve this with both cut up vegetables and crackers. I really like that dash or two of cumin.</div>
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<br />SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-39390073308244939272013-05-26T13:39:00.000-07:002013-05-26T13:39:31.417-07:00BJP/Germany Klinik Trip/Recipe<br />
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I am so behind with my Bead Journal Project, where I'm suppose to create a piece a month, but it’s really okay. I finished my 3<sup>rd</sup> bracelet for the year and will start my 4<sup>th</sup> shortly, as I've taken beads with me on this trip. In my BJP blog, I wrote that I was skipping a month to catch up and then would go back to fill in the missed pieces, but I realized that I’m not actually journaling, where my bead embroidery is telling a story each month, as I've done in past years. This year I am using a different material for the center focus and working with color, so it doesn’t matter if this one is March or May. As long as I complete 12 pieces, I will feel I have fulfilled what I started out to do this year. The central focal pieces for my first two bracelets were fused glass and then pearls.</div>
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This piece’s focal point is porcelain, a Chinese pottery shard I actually bought in China.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7yGWF9wro4trw9TX6NAI6F2nEA58zOmTh-aR_qSsHBYaFZcPwK81wJUf3hheOt-ta9uS50zDqKW5fsq197xZyhmuWBJjqt84yPrtp2ALtcSdKmKOkRjCtLnUawBa4Y9kmloiHwupOGOs/s1600/PotteryShardBracelet.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7yGWF9wro4trw9TX6NAI6F2nEA58zOmTh-aR_qSsHBYaFZcPwK81wJUf3hheOt-ta9uS50zDqKW5fsq197xZyhmuWBJjqt84yPrtp2ALtcSdKmKOkRjCtLnUawBa4Y9kmloiHwupOGOs/s640/PotteryShardBracelet.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="640" /></a></div>
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I took my color scheme of blues and white (with a touch of gold) directly from the shard (obviously). I used pearls, Swarovski crystals and glass beads, with a plastic button as the clasp. I finished this piece a few days ago, but I was so busy getting ready for our trip to Germany, as I'm going to the Bio-Med Klinik for hyperthemia treatment, that I didn’t have a chance to write and upload the photo, which I took the night before we left on Thursday. </div>
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Our flight was uneventful, the best kind; it's an 8 1/2 hour flight to Dusseldorf, and unfortunately the seats on AirBerlin are so close that Art was really cramped and uncomfortable. For me, as I'm so much shorter, it wasn't a problem. However, neither of us slept well or long on the flight. The important thing is that we arrived safely, if tired. We got our car and headed South to Heidelberg. We stopped in Koln (Cologne) to visit the Cathedral, which was well worth the stop, had lunch, and then we were both so tired, we rented a room, day rate, at the Hilton near the Cathedral, and slept for 2-3 hours; back in the car and we completed the drive to Heidelberg, another 2 1/4 hours.</div>
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It’s Sunday today and I'll be admitted to the Klinik tomorrow. We've been staying with a friend in Heildelberg, about 1 1/2 hr from the Klinik, as we wanted a few days to get rid of Jet Lag. Andrea works at the Heildelberg Schloss, which is a must see on any trip to Germany, if you are any where in the area; we went yesterday and took the tour of the castle. Today, while Andrea has been at work, we went to the Auto & Technik Museum in Sinsheim, less than a 1/2 hour away. It's an auto and plane museum, including farming equipment and tanks, as well as clothes and accessories from the early to mid 1900s. Verrrrrrrrrry interesting. Some of the old cars are ones we had never seen before, and all were in perfect condition! We would have gone to some gardens we were looking forward to seeing, but it's been cold and pouring all day. Maybe we'll still get the chance, as I believe we'll have time for sightseeing between treatments, but having no schedule at this point makes planning difficult. Just another challenge.</div>
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Okay - now for my <b>Smothered Onion Pasta</b> recipe, which I think I've written before. But if you didn't keep it, it's worth a second telling. </div>
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Ingredients:</div>
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2-3 large onions, thinly sliced</div>
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6 Tbsp olive oil</div>
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salt</div>
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pepper</div>
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1/4 C white wine (or organic vegetable broth which also works well)</div>
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hand full of chopped parsley</div>
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12 oz to 1 lb of pasta, can use gluten-free</div>
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Parmesan cheese, if you eat dairy</div>
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Directions:</div>
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<ol>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Put the oil in a deep saute pan over a very low flame (a 1-2 on an electric stove).</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Put in the onions and cover. Cook for 45 minutes.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Start the water for the pasta & cook it according the directions on the package. Try to time it so the pasta is cooked when the sauce is finished. Better for the saute to wait for the pasta then vice versa.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Uncover the pan and raise the flame to medium. Salt and pepper the onions and stir. Don't worry if the onions have thrown off a lot of liquid. Cook until the onions are golden, about 10 more minutes.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Raise the heat to medium-high and add the wine or vegetable broth. Cook until the alcohol has evaporated, or, if using the vegetable broth, for 5 more minutes.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Add the parsley, stir, and take it off the heat.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">If the pasta is finished, add the sauce and sprinkle on the cheese if using cheese. I serve the cheese on the side, as not everyone likes dairy. This is just as tasty without the cheese.</span></span></li>
</ol>
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<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">The original recipe was from a Marcella Hazan cookbook. This is one of my family's favorite dishes and it's so easy. </span></span><b><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20px;">Enjoy!!!!!</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20px;"> </span></b></div>
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SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-52162341028086331002012-05-25T14:53:00.000-07:002012-05-25T14:53:23.913-07:00Visit to Ethan plus Recipe<div class="separator" style="clear: both; text-align: left;">We just returned from LA, after a week's visit with our new (6 wk old) grandson, Ethan. How delicious he is! These two photos are from before our visit. At one month old, he weighted 12 lb 7 oz. He is such a big boy. Eats well, but isn't sleep as well as his folks would like, because he is up feeding every 2 1/2 hours or such. While we were there, they upped his oz bottles to 5 oz, and he was a bit longer between feeding but not always.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiv8iq1u4jj35LLMBLmZ6GFRlBfMxoo3yriOkNBZfBRKZ7djL4E464ooqiZQPfEykAbxQJb4j3W1ClJQfB4uHrR26WGMN-mCnZY3Qp4t1kfxNmw5yUxLcwMIegF5XyiUEsQFGTYV62Fg/s1600/LittleCaeser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiv8iq1u4jj35LLMBLmZ6GFRlBfMxoo3yriOkNBZfBRKZ7djL4E464ooqiZQPfEykAbxQJb4j3W1ClJQfB4uHrR26WGMN-mCnZY3Qp4t1kfxNmw5yUxLcwMIegF5XyiUEsQFGTYV62Fg/s320/LittleCaeser.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRRsUM6oRaQl1boMjM4hJPkc4K4J6o_k4Ey-wnbDObOEgh-TAHUwxpiDFhQECTwMOM6l5WSpnXrkQFET4x6PahrxXgBZ-xbmh0jXf1Q7Mx86bvCkH5M0TXHf5b62Z4PqLDVlz8Ce7MmA/s1600/SweetChild.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRRsUM6oRaQl1boMjM4hJPkc4K4J6o_k4Ey-wnbDObOEgh-TAHUwxpiDFhQECTwMOM6l5WSpnXrkQFET4x6PahrxXgBZ-xbmh0jXf1Q7Mx86bvCkH5M0TXHf5b62Z4PqLDVlz8Ce7MmA/s320/SweetChild.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was such a treat being able to spend the time with them! Grace was going back to work as a teacher for the last month of school, and it was Brian's first week alone with him. We acted as support during the days. Luckily, we alder cockers (old folks) got to sleep at night. He'll be sleeping downstairs in a bassinet in their room for the first three months, so we didn't hear a thing up stairs, or else we just slept through it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was such fun feeding Ethan and playing (a little) with him. He's holding up his head just a little, and is starting to coo and babble just a little too. He already knows how to kvetch and cry, no need for instructions there. Art was wonderful with him. I have a great couple of photos of the two of them. Here's one:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3MGDkZVCqrzywMOovQlSPgqdBeLmdofjDG-I3dER9HmJO4fL9PAFYH6m1NTxiAp2XqhC16W9UXT4l8WGt-E8na6Lr49W3N3EOPkaAvAUfEx1LktmG9Rc6yqOGUc7T1FODixRDkxZhLs/s1600/Guys+Resting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3MGDkZVCqrzywMOovQlSPgqdBeLmdofjDG-I3dER9HmJO4fL9PAFYH6m1NTxiAp2XqhC16W9UXT4l8WGt-E8na6Lr49W3N3EOPkaAvAUfEx1LktmG9Rc6yqOGUc7T1FODixRDkxZhLs/s320/Guys+Resting.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Here's one of whole family:</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xuk8Y7EtbPL2ONRt-lJLTiy9QnZvrZ5jIddV-OitRk9tXwFaIPDym1PSIQNRymJIZDslJOlZFhimak0GeyJGd0_d8DR3VNlq6F7Sini2ohxI6k6xRb_mJT907vFi8DQ_I67w_mTZ5SM/s1600/TheHappyFamily.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xuk8Y7EtbPL2ONRt-lJLTiy9QnZvrZ5jIddV-OitRk9tXwFaIPDym1PSIQNRymJIZDslJOlZFhimak0GeyJGd0_d8DR3VNlq6F7Sini2ohxI6k6xRb_mJT907vFi8DQ_I67w_mTZ5SM/s320/TheHappyFamily.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While visiting, I made a pot of Shitake mushroom and Onion Soup. It was delicious. So, here's the recipe, which I originally found on Dr. Ben Kim's site. I didn't really measure my ingredients, and it make enough soup for five.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1/4 cup organic extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">4 cups onions, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">2 cups shitake mushrooms, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup parsley, chopped</div><div class="separator" style="clear: both; text-align: left;">4 cups organic vegetable broth</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons miso</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instructions:</div><div class="separator" style="clear: both; text-align: left;">In a large pot, heat the oil and then cook the onions over a medium hear, until they are translucent.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the mushrooms and parsley and cook until mushrooms are soft.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the vegetable broth and stir well. Reduce the heat to medium-low and cook for 20 minutes with a lid on. If the pot looks like it will boil over, reduce the heat again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After 20 minutes, remove the pot from the heat. Add some liquid to the miso and stir until the miso is dissolved. Add it to the pot and stir well. Serve. ENJOY!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com3tag:blogger.com,1999:blog-3094364701346992144.post-63415794176346398752012-04-24T08:38:00.000-07:002012-04-24T08:40:31.320-07:00Feb & Mar Bead Journal Project and recipe<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 21px;">It's been an interesting few months, and as you can tell, I'm a bit behind on getting my monthly projects completed. In Feb, I was told I had a recurrence of my cancer and it was inoperable, which is how I had managed my last recurrences. Chemo seemed the way to go, although it was not an easy decision, and one I had resisted for four years. So, my beading took a back seat. Although I had finished my Feb in Feb, we needed a new scanner which took a while. These two photos were actually taken with my phone. They are both brooches and pendants.</span><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 21px;">Feb, for me, has always been about love. I used the darker seed beads as my diagnosis was a dark one. So, we contacted the healing group my husband is part of, and the outpouring of love, support, and such great suggestions of complementary medicine to help support the chemo were incredible. I love using pearls and always have them on my pieces, whether it's jewelry or bead embroidery. I had thought I would use only stones, but this called for glass beads as well. The hearts are Rhodonite and Howalite, as well as red glass and clear glass with a green interior. I also used sequin flowers, as flowers and hearts go together too.</span><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 21px;"><br /></span><br />
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In March, I started my chemo protocol; so that month's project is a healing brooch/pendant. I have an angel looking out for me and a four leaf clover for luck. My sister, Karen L Cohen, also a member of the BJP, came to visit and that visit is represented by the buttons; our Dad was in plastics and buttons were part of his inventory. One of the buttons is the Susan button and the other is the Karen button; wonder who they were named after? My sister still had them (she is concentrating on dealing in buttons and is creating fabulous ones in bead embroidery, enamels, and metals and more) and gave them to me to use. The semi-precious stones I have used are red jasper for healing cancer, hematite for grounding, protection, and promoting new blood cells, mother of pearl for focusing one's attention, malachite for detox against tumors, tiger eye for courage to combat fear, pearls, for calm and beauty, stomach digestion and emotional stress, and turquoise for healing, balance, and strengthening. I added the believe charm, as I truly believe that the chemo is working and all will be well.</div>
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I hope to finish and publish my April one before the end of the month. However, we leave for Boston on Wed for my scan and then to meet with my doctor at Dana-Farber. We will know more then. In the mean time, here's a recipe:</div>
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<span style="font-size: 18pt;">Quinoa Salad<o:p></o:p></span></div>
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The basic recipe comes from a
bag of Quinoa. Each time I make it, I change the vegetables I use. This was for
the pot luck lunch we went to for the Chinese New Year 2012, Year of the
Dragon, and I made one and a half recipes. All of the ingredients are organic, and it doesn't matter what vegetables you use, as they all tasted wonderful.</div>
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Serves 6-8</div>
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Ingredients:</div>
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2 cups vegetable broth</div>
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1 cup Quinoa</div>
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4 cups vegetables and fruit
combined:</div>
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steamed
broccoli, small florettes and stem pieces</div>
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steamed
zucchini, small chunks</div>
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cucumber,
small chunks</div>
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red
pepper, diced</div>
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tomatoes, diced</div>
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sugar snap
peas, cut into pieces</div>
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mango, diced</div>
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edamame</div>
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½ large red onion, minced</div>
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2 tablespoons fresh lemon juice</div>
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1 tablespoon coconut vinegar
(can use any vinegar you like)</div>
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3 ½ tablespoons olive oil</div>
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Sea salt and fresh pepper to
taste</div>
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3 tablespoons pine nuts, toasted
(can use any nuts, like almonds)</div>
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½ cup chopped cilantro</div>
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Instructions:</div>
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1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Cook the quinoa with the broth as directed on package. Allow
to cool. This could be done the day before.<o:p></o:p></div>
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2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>In a large bowl, combine the vegetables and everything else
except the nuts and cilantro. <o:p></o:p></div>
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3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Add the quinoa, nuts, and cilantro, and mix well.<o:p></o:p></div>
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<span style="font-size: 10pt;">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Taste
and adjust the seasonings. Can be served cold or room temperature.<span style="font-size: 10pt;"><o:p></o:p></span></div>
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ENJOY!</div>
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<br /></div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-79041444088240070442011-10-04T13:16:00.000-07:002011-10-04T13:16:26.743-07:00September's BJP & Indian Food with RecipeI finally caught up with my monthly Bead Journal Project Goddess Doll Pins. My September one is entitled Rainbow Goddess, which is pretty obvious once you see her below.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv45wmfz_t_lTBUB2rg62RUu9GY3vyXLaUv116lBmorYq4B2p9OwVva1v0pSKbYyaXrvFd2FGDiWcaCYTJvCOxEj1rZu9UJeSb00zjHzA9miuLYA5dMMbqc201lD_Vz2lISYTM-1DoqQ/s1600/2192_2011BJPSJR+09+Sept.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv45wmfz_t_lTBUB2rg62RUu9GY3vyXLaUv116lBmorYq4B2p9OwVva1v0pSKbYyaXrvFd2FGDiWcaCYTJvCOxEj1rZu9UJeSb00zjHzA9miuLYA5dMMbqc201lD_Vz2lISYTM-1DoqQ/s320/2192_2011BJPSJR+09+Sept.jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I created her with a big smile, as September was a great month. Rainbows, smiles, and spirals. I got a wonderful CAT Scan report - all clear, and I was able to go to the John C. Campbell Folk School and take an Indian Cooking Class for 5 days. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I really lucked out, as my sister, Karen, was teaching a class on enameling there. Part of her compensation was a free class, which she couldn't take. Soooooooo, she invited me to join her and pick a course to take. There were several, but I've always enjoyed Indian food and I rarely go to an Indian Restaurant, due to my diet. Now, I can create my own dishes with ingredients I want to use and enjoy it all. So, I didn't do the quilting or hooking, rugs you know, and I didn't do the jewelry making with a blacksmith edge to it. Indian cooking caught my eye and there was room in the class. Yes!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The <a href="https://www.folkschool.org/" target="”_blank”">John C. Campbell Folk School</a> is a really special place and space. It's located in SW North Carolina, about 2 hours from Asheville, near the Georgia border, and 2 1/2 hours from Atlanta. Apparently, the easier drive is from Atlanta, even though it's a bit longer. It has 300 acres total land, although only a portion of that is developed, and it's in Brasstown, NC, a population of 170. The buildings make you feel as though you are at Summer camp. Meals were delicious and served family style. I was able to stay with my diet, dairy-free, gluten-free, mostly vegetarian (chicken and fish). They had folks with all types of needs eating there. I didn't stay with my diet the whole time, but mostly. Their breads were all home made and fabulous. Karen tells me that the desserts were really terrific too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The range of courses is unbelievable! Go check out their web site, as the link is above. Not every category has a class each week, and the school is open year round. So, if you like the cold, it's a winter vacation spot too. Get away for a weekend or week, be creative, and have fun. Everyone there was so warm and friendly.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My class had 9 students, two of them were men who loved to cook. We teamed up and it was amazing, as each pair who cooked together liked the same degree of "hotness," which hadn't been discussed before we paired up. Our first morning, Shan Singh, our wonderful instructor, had us roast both cumin and coriander seeds and grind them in a small electric coffee grinder, and put them into our spice box, which also included turmeric, chili pepper powder (cayenne), salt, mango powder, and black mustard seeds. The next thing we did was get baskets and go out to the gardens, where we picked mint and basil, peppers, both hot and mild, tomatoes, and flowers for the kitchen. Our first day we made about 6 other items. Each afternoon, we had Indian music playing and we danced around the kitchen, good exercise, so it wasn't only cooking. With Shan was Gary, her husband, who made Chai twice a day for us. I had it the first day, and it was delicious, but I found it difficult to fall asleep that night. I'm guessing it was due to the caffeine in the black tea, as usually I only drink herbal teas; so, I didn't drink it again. Everyone else couldn't wait for the Chai to be made each time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm not going to bore you with the rest of the week. Just know that it was great. Thursday night we had a party, where we could each invite two guests. Shan and Gary had enough Indian style clothes for all of us, and we were able to dress up for the party as well. Every one had such a deliciously fun time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is one of my favorite recipes from Shan Singh ( She doesn't have a written cookbook but I think she is writing one. She does give classes in Atlanta):</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Curried Eggplant (Baigan Ka Bhartha)</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div>1 large eggplant<br />
2 medium or 1 large onions, chopped<br />
4 tomatoes, chopped<br />
2 tablespoons olive oil (can use ghee or other oil)<br />
1 tablespoon cumin powder<br />
1 tablespoon coriander powder<br />
1 tablespoon paprika<br />
1/2 teaspoon chili powder (or less depending on how hot you want it)<br />
Sea salt<br />
Chopped cilantro for garnish<br />
<br />
Instructions:<br />
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<ol><li>Pierce the eggplant all over and broil in oven, turning after the first 10 minutes. This can be cooked in a microwave (which I don't use) for 10 min on high OR it can be cooked on a grill.</li>
<li>After the eggplant has cooked and cooled, remove the skin and mash the flesh with a fork.</li>
<li>Heat the oil on medium and saute the onions till golden brown.</li>
<li>Add the dry spices and saute for another couple of minutes.</li>
<li>Add the tomatoes and cook for another 8 minutes.</li>
<li>Add the eggplant and cook uncovered on low heat for 5 minutes, until the entire dish has a nice brown color and the oil starts separating from the vegetable.</li>
<li>Taste to adjust the seasonings if necessary.</li>
<li>Garnish with cilantro and serve.</li>
</ol><div>The eggplant can be cooked much earlier in the day to make the preparations faster at dinner time. This can be served over rice, quinoa, or even pasta would work. YUM.</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-40037891684982258792011-09-14T08:11:00.000-07:002011-09-14T08:11:12.724-07:00August BJP, Italian Goddess Pin and a RecipeI finished my August Bead Journal Project, Italian Goddess Doll Pin, over a week ago, but hadn't had a chance to scan her. She's reminiscent of the rest of our trip to Europe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPSezvSvoitNdiDEC6jANLgOoiOJhB06qyr46k0ikPAPLbOYTsONdDTPGyOxDF9r4uAfMlT3o8aq8vsLgyiiqBocCbJnTf3eybLTrFTans7n714EX4TQLkPE4HaPHLlw1oO1wQYbIwtw/s1600/2191_2011BJPSJR+08+Aug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPSezvSvoitNdiDEC6jANLgOoiOJhB06qyr46k0ikPAPLbOYTsONdDTPGyOxDF9r4uAfMlT3o8aq8vsLgyiiqBocCbJnTf3eybLTrFTans7n714EX4TQLkPE4HaPHLlw1oO1wQYbIwtw/s320/2191_2011BJPSJR+08+Aug.jpg" width="224" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I choose her colors of browns and greens for both the olive trees and grapevines, which were everywhere in our travels. Her face is a coconut button for all the palm trees we saw, which surprised me. I used a heart because I really love Italy. It's such a warm and welcoming country. The metal piece at her midline is an earring I found, on a Sunday morning, at a Farmer's Market and flea market in Panzano-in-Chianti, a small village near where we stayed in Montefioralle. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We stayed for two weeks in the Chianti area of Tuscany, Italy. It was all about medieval towns, olive oils, and wines. Yum!!! The sightseeing was spectacular and the food incredibly fresh and delicious. It was difficult coming back to the States and buying tomatoes, even organic and heritage ones.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since we've been home, I've been doing more work on my cookbook for cancer survivors and people with celiacs disease. Here's a recipe I developed while in Italy, which will be in the book.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--StartFragment--> </div><div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;"><span style="font-size: 18.0pt;">Vegetable Montefioralle<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;">The first night at our rental in Montefioralle, Tuscany, I didn’t know what to make. I had bought lots of vegetables, which were all so gorgeous at the Farmer’s Markets in both Lucca and Panzano. I went through what I had, picked out some things and made this. I served it over quinoa. It made a lot, so we had it for several meals. For another meal, I put it over rice pasta. A winner all around!</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="mso-outline-level: 1;">Serves 6-8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-outline-level: 1;">Ingredients:</div><div class="MsoNormal">Olive oil</div><div class="MsoNormal">1 onion, diced</div><div class="MsoNormal">2 large leeks, sliced thinly</div><div class="MsoNormal">2 shallots, sliced thinly</div><div class="MsoNormal">1 large or 2 med cloves garlic, minced</div><div class="MsoNormal">4 large tomatoes, diced</div><div class="MsoNormal">½ green pepper, diced</div><div class="MsoNormal">1 Japanese eggplant, cut into 1 inch chunks</div><div class="MsoNormal">1 zucchini, sliced in half, length-wise, and sliced</div><div class="MsoNormal">3 sun dried tomatoes, sliced</div><div class="MsoNormal">Greek Seasoning (the Spice Hunter - http://www.spicehunter.com/)</div><div class="MsoNormal"> or use your favorite spices</div><div class="MsoNormal">Sea Salt</div><div class="MsoNormal">Dried basil</div><div class="MsoNormal">Dried oregano</div><div class="MsoNormal">Vegetable broth</div><div class="MsoNormal">Fresh oregano and basil</div><div class="MsoNormal" style="mso-outline-level: 1;"><br />
</div><div class="MsoNormal">Instructions:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">1.<span style="font: 7.0pt "Times New Roman";"> </span>Have all the vegetables cut and ready to cook.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">2.<span style="font: 7.0pt "Times New Roman";"> </span>Put 2 tablespoons of the olive oil into a deep pan and add the onion, leeks, and shallots.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">3.<span style="font: 7.0pt "Times New Roman";"> </span>Saute until starting to brown.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">4.<span style="font: 7.0pt "Times New Roman";"> </span>Add the garlic and cook for a few more minutes.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">5.<span style="font: 7.0pt "Times New Roman";"> </span>Add the rest of the vegetables and the Greek Seasoning, sea salt, dried basil and oregano to taste. <o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">6.<span style="font: 7.0pt "Times New Roman";"> </span>Add the vegetable broth as needed to keep the vegetables cooking and not sticking to the bottom of the pan.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span style="font-size: 10.0pt;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span>When the vegetables are tender, add the fresh oregano and basil. Stir a couple of times and serve.<span style="font-size: 10.0pt;"><o:p></o:p></span></div><!--EndFragment--> <br />
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</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com5tag:blogger.com,1999:blog-3094364701346992144.post-37832918486692216232011-08-29T15:39:00.000-07:002011-08-29T15:39:03.012-07:00July's Travel/Wedding Goddess PinI finally got my July Goddess Pin scanned, although it's not the best scan I've ever done. She is too round to lay the way I wanted her to, with the central beads actually going down her center, from her waist down. Try to picture her that way. She has a lot of significance for my July, a real journaling piece.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDY6XfNekmSYwmfgQKsSmAS1IMILoxf41nKRndheiGtSvf_I7q84Z_xKZOGZ-hpSqmm6i5_qJLQC7XzuT6Gh5KTiqIn7XqxtI-6hkQVoHoDFWiHSiMXoRkDxvCnkJUO5nB8XM1aqDk94/s1600/2190_2011BJPSusanJuly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDY6XfNekmSYwmfgQKsSmAS1IMILoxf41nKRndheiGtSvf_I7q84Z_xKZOGZ-hpSqmm6i5_qJLQC7XzuT6Gh5KTiqIn7XqxtI-6hkQVoHoDFWiHSiMXoRkDxvCnkJUO5nB8XM1aqDk94/s320/2190_2011BJPSusanJuly.jpg" width="183" /></a></div><br />
I had actually finished her near the end of July, but we were in Europe and I couldn't find the time nor the place to have her scanned.<br />
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I picked the fabric due to the colors I wanted to use, red, white, blue, and green. First the red, white & blue for our 4th of July celebration, and those same colors for the few days we were in France. I used the countries' flag colors. The beginning of our European trip was in Switzerland for some sightseeing and a wedding, hence the red & white. Most of our trip was spent in Italy, therefore the red, white, & green.<br />
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Starting with her hair, I used the red flowers as there was an abundance of red flowers in window boxes throughout Switzerland, France, and Italy, and not just in flower boxes. I picked up the white stone I used for her face in Yvoire, France. I'm not sure you can tell, but when I picked it up I saw a face, the nose and two eyes (a bit darker on either side of the nose); she has her face turned slightly to her left. The piece of chain of pearls was left over from the necklace I made for the mother of the bride, one of our very dear friends. I used a heart as I love to travel. Amongst the line of beads from her waist down, there is a big square blue bead; that was a gift from one of the Servas hosts we stayed with who is also a beader. (See more about Servas after the rest of the description of my European/Wedding Travel Goddess.) Towards her bottom, there is a metal piece with a red stone, keeping with my colors. I found this single earring at a flea market in Panzano-in-Chianti, Italy, not far from where we were staying. I think it's the perfect piece to complete her.<br />
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Our trip continued into August, so you will see more of my travels soon.<br />
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Now to Servas. This is a wonderful organization. Here, in the States, it is <a href="http://www.usservas.org/" target="_blank">US Servas</a>. It a totally international organization started after WWII, as a peace organization, using the concept that one is unlikely to make war with people you break bread. Once a member, you can stay with people for two nights, where they give you breakfast both mornings and dinner one night. You either take them out for dinner the second night or cook dinner at their home. I love to cook, so I tend to do that. You meet the most interesting people, who also may have time to take you around, or they may not, but they certainly will make suggestions of things to see and do. Some of the highlights of our trips have been because we stayed with Servas Hosts and they suggested we do something we hadn't planned on. After our first trip staying with Servas, we came home and signed up as Hosts. You don't have to be a host in order to be a traveler; there is no commitment to have people in your home. I can only tell you that we have had some really interesting folks stay with us over the years. If it's not convenient for them to stay with you, you can always say no when you receive a request. We usually stay with hosts about half the time we're traveling. If you love to travel, it's a great way to go!SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-60122300539042745062011-08-26T16:06:00.000-07:002011-08-26T16:06:03.740-07:003rd Blog for Europe with Pasta with Truffle Oil RecipeBefore heading to our rental in Montefioralle, in the Chianti area of Tuscany, we were in Lucca, also in Tuscany, for their organic Framer's Market. Here's a photo of what one vendor looked like; actually, it was only a small portion of their produce:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWCmQsYcYTOGPTsfP0DUbat2GJALm_so2LI44iDRS6pl8EYy0pPjFzFIVwJNwY4wVuEUE7DfQhK_KvM66vm9oLwGqPhRpIOdkrkMDf1bpoToIVViAo0zZIrGeZYpUZqgC2npf22A97Eg/s1600/Lucca+Fresh+Market.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWCmQsYcYTOGPTsfP0DUbat2GJALm_so2LI44iDRS6pl8EYy0pPjFzFIVwJNwY4wVuEUE7DfQhK_KvM66vm9oLwGqPhRpIOdkrkMDf1bpoToIVViAo0zZIrGeZYpUZqgC2npf22A97Eg/s320/Lucca+Fresh+Market.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Everything was so fresh and delicious. Some of the best tasting tomatoes were the ones up front in my photo, which were not the pretty-looking ones. I usually buy tomatoes in the States and use them for both cooking and in salads. In Italy, you buy tomatoes for each and don't use the cooking ones for salads; therefore, I bought a lot of tomatoes. After we left the market, we drove to Montefioralle and our home for the next two weeks..</div><div style="text-align: center;"><br />
</div>We spent those two enchanting weeks in the Chianti area of Tuscany, which is north of Rome. Tuscany was everything I imagined and more. The narrow roads meandering through the hills and valleys, surrounded by large patches of shades of green between the olive trees and grape vines laden with fruit. It was all interspersed with ages old stone buildings, some houses, stores, and many what they called castles, which were mainly the wine and olive oil tasting vineyard buildings. I loved the medieval villages with their walking streets. The stores had contemporary merchandise in rooms with stone arches or other Gothic details. ( I wrote this before we returned and we're home now. I went to the Apple store today and now can upload photos. "One day, I will have to share all the fabulous photos I took but still can't seem to upload to my blog. Back to the Apple Store when we get return, for a lesson on how to use iPhoto.")<br />
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Here are a few of photos from different hill towns:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip24TxhMolrIg5IYsYjlyfTUweBotwkK5j6bNn2nlwmagiR4cVNTsyo-Mv7qiy4BYCSVFL_ExSBeiBqkJvydbSVj1Qe53nYYzemIFGRpdYCFCDlJ93551yZTWNquqWEGleg3_ViBP8aRU/s1600/IMG_0606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip24TxhMolrIg5IYsYjlyfTUweBotwkK5j6bNn2nlwmagiR4cVNTsyo-Mv7qiy4BYCSVFL_ExSBeiBqkJvydbSVj1Qe53nYYzemIFGRpdYCFCDlJ93551yZTWNquqWEGleg3_ViBP8aRU/s320/IMG_0606.jpg" width="280" /></a></div><br />
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We've had so many wonderful experiences but too many to write about now. We'll talk when we get home about the fun things we've done.<br />
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We're now in Bologna, having arrived late yesterday afternoon. It's an old large city. I had thought that the streets were also walking streets, but you can drive through most of them. We parked before finding out that you could drive, so we did a lot of walking. The architectural details are fabulous. As you walk the streets, it is easy, as there are arcades on most of them, so you can walk out of the strong sunlight. It was in the mid 90s today. Talk about hot! This is about the hottest it's been since we arrived. Most days have been in the high 80s or as much as 90-91. I think the Spring would be a fabulous time to visit, as there would be fewer tourists. The last time we were in Italy, it was almost 20 years ago and it was November; a bit cool but less traffic and smaller lines, although we haven't had too many lines to stand in, only in a couple of places. Then, we had needed coats, scarves, and an umbrella, which we bought in Florence.<br />
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This weekend is the biggest religious holiday weekend of the Summer; it's called Ferragosto, which is <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Assumption Day. So many stores and restaurants take their vacations during this time. I can't even count how many places had signs up saying they are closed until late August. So, on one hand, it's a great celebration ending with fireworks at the shore, and on the other, it's a bit </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">harder </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">for tourists, although so far all the museums and churches have been opened to the public. They do have signs up saying they will be closed to the public during the festival, which is tomorrow, the 15th. So, we're planning on going to Ravenna and perhaps to Rimini as well to experience Ferragosto.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ravenna is an amazing city. It's known for its mosaics; there are 8 UNESCO Heritage Sites there, but we only got to see four of them. Each was so different than the others and all are fabulous. It's mind boggling to realize that they have been there for over 1500 years and they mostly look brand new. Of course, there are areas that don't look brand new, but for the most part, they're dazzling. George Fishman, a friend of ours who creates incredible mosaics, gave us friends' names to look up; so, we did. Stephanie and Robert, Americans who have lived in Ravenna for over 15 years, met us for a cup of coffee, or in our case tea. We had lots to talk about. She is a tour guide and will put together a private week or longer tour featuring mosaics or anything else you want to see. The two of them create mosaics as well and do many installations of Art in public places in the States as well as elsewhere. We walked a bit with them and looked at one of the Heritage Sites, a Baptistry, which had mosaics producing transparency of cloth, which is kind of hard to do. Then, we went to see other friends of theirs and George and Nancy's; they're a young Italian couple who give workshops on mosaics and have created some really unusual contemporary themes and pieces. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We left Ravenna and traveled another hour to see friends of our neighbor, Boni, who live in Rimini and own and run a small hotel there. JJ and Mirella come to the States every November and stay for a few months; they're Italian (he's actually American) snowbirds. We've met them in the past when they've been in. Art also wanted to see the sea, and since it was Ferraugosto, we thought there would be fireworks. However, we didn't see any. We had a lovely time with JJ and Mirella and look forward to seeing them this Fall and Winter. Maybe we left too early before the fireworks started.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Today, we traveled to Ferrara, a bit north of Bologna. It's a beautiful city with lots of pink marble. The Este Castle is incredible, huge, and the history is so interesting. I'm getting tired now, so I'm stopping for the moment. I hope to post this tomorrow after I decide which recipe to write.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Rice Pasta with Truffle Oil Sauce</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We ate something like this in a wonderful restaurant in Ferrara.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; font-family: Arial, sans-serif; font-size: 15px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><ul class="ingredientsList" style="list-style-type: none;"><li class="ingredient" style="list-style-type: none;">1 medium yellow onion- chopped fine</li>
<li class="ingredient" style="list-style-type: none;">3 cloves garlic- chpped fine</li>
<li class="ingredient" style="list-style-type: none;">3 tablespoons olive oil</li>
<li class="ingredient" style="list-style-type: none;">1 stalk fresh rosemary- chopped</li>
<li class="ingredient" style="list-style-type: none;">1 teaspoon truffle oil-- white or black</li>
<li class="ingredient" style="list-style-type: none;">1/4 grated fresh good quality hard raw goat cheese</li>
</ul><div>Directions:</div><div>1. Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.<br />
2. Cook the rice spaghetti according to its package. I use a brand where they suggest it cook for at least 17 minutes and a couple of more minutes doesn't hurt it.<br />
3. When done, drain pasta, toss with onion, garlic, rosemary. Add goat cheese.<br />
4. Toss again and drizzle the truffle oil on top of each individual serving.<br />
5. Garnish with fresh chopped Rosemary--just a pinch.</div><div><br />
</div><div>Delish. Enjoy!</div><div><br />
</div></span>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-28343827381983390292011-08-14T01:08:00.000-07:002011-08-14T01:08:40.084-07:002nd Europe Entry & Easy Recipe<!--StartFragment--> <br />
<div class="MsoNormal">The days are so full and the evenings short, as we’ve been eating at 8:30 or 9pm, rather late for us. Lunches have been around 2:30 or 3:00 due to sightseeing and traveling. All is good. However, after a late dinner, I’m not up to blogging, so I keep putting it off.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We loved St. Paul de Vence in the mountains above Nice. It’s another medieval city, with all up and down pedestrian streets. We’ve been getting a real workout. We Floridians prefer flat terrains. Oh well, I guess it’s nice for a change. We liked St. Paul even more than Eze. Each has its own flavor and both are charming, but St. Paul had a whole plethora of art galleries with tons of bronzes, each shop showing totally different works, as well as other interesting art. That’s only one of the reasons for our preference.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our next stop was Cinque Terre, a group of five medieval towns, south of Genoa, nestled into cliffs that go right down to the water. So, we were finally in Italy and were lucky in that the weather was beautiful and the sea relatively calm; so, we were able to travel to the towns by boat. Friends, who were at the wedding, had been to Cinque Terre before joining us in Switzerland, and couldn’t go by boat, due to rough seas; they traveled by train, short hops between the towns. It was great being out on the water. I had thought that we’d ride the train too, on the way back, but the timing was good for boat rides, so that’s what we opted for. It was so picturesque arriving by sea, seeing the buildings getting bigger and bigger with more details visible with each passing moment. Each town was so different as we approached. We took the boat to the furthest town, Riomaggiore and got off there. After walking the town and finding some natural suntan lotion, I had left mine in our room and I really needed some, we walked between Riomaggiore and Manarola, the next town, along the cliffside on a walk called <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Via dell’ Amore, Lover's Lane.</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: arial, 'sans serif'; font-size: 17px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Going onward to the next town after exploring Manarola and having lunch, we took the ferry to the next town and thereafter.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We stayed near Bonassola, about 10 minutes from Levanto where we caught the ferry, only two nights and then went on to Lucca, the northern part of Tuscany. We loved Lucca, which has a walled medieval city, all on flat ground. Our kind of town. Yeah! We didn’t get the chance to explore as much as we wanted to, as part of our time was taken up working on our communications, phone and internet. We’ve decided to go back so we can browse around some more. That evening, we went to a concert at the greenhouse in the Botanical Gardens within the walled city. The singer sang in English and talked in Italian between songs; it was a bit strange but wonderful. We decided to stay in Lucca so we could get to Greve-in-Chianti, near where we are staying, for the Saturday market which was only open until 1PM. However, plans changed, as Lucca had an organic farmer’s market; so we stayed and went there instead, arriving in Montefiorella closer to 5pm than 1pm. We’re in a charming little one bedroom villa, attached to the owner’s home, a young family with a two year son. Lovely, warm, welcoming people; Simone’s father gave us gifts of small bottle of home made olive oil and gorgeous delicious tomatoes. We are smack in the middle of Tuscany, amongst olive trees and vineyards. I will be downloading my photos soon and hope to post a few so you can share the eye candy we’ve been enjoying. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Today we went to Panzano-in-Chianti, about 9 minutes away, for their farmer’s market, as I still wanted a few items. The produce is gorgeous and delicious. It's another delightful town and has a small triangular town square, where the market was held; the older part of the city is up a steep hill.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We are having difficulties with our internet connections and phones, so we’re off to Sienna tomorrow, Monday, to take care of it all. We don’t have internet service here at the villa, but we had bought an internet key, which was suppose fix that. It hasn’t. Hopefully, by tomorrow night, we will be set with communications the way we want them. Sienna was on our list of places to go, so it’s now first on that list. We plan an early start so we can sightsee too, as it’s an important medieval city to visit.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Did I mention all the wine and olive oil tasting places in each village or town, and in between them as well? I’m olive oiled out. We bought a bottle for cooking, a plain but fruity one for salads, and one with truffles in it for salads as well. All delicious. We could spend a fortune on olive oils! Art has enjoyed all the wine tastings. I’ve had a bit too. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A fast recipe, originally from Denise, my dear friend (actually from her daughter-in-law, but I got it from Denise). It's perfect here in Italy with all the wonderful olives.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Olive Tapenade</b></div><div class="MsoNormal">1 jar Kalamata olives (always use good olives)</div><div class="MsoNormal">2-3 cloves garlic (or more to taste)</div><div class="MsoNormal">Olive oil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put the olives and garlic in a food processor and as you're blending them, slowly add a bit of olive oil to smooth out the mixture. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It's easy and delicious. I serve it with both gluten-free crackers and with veggies.</div><!--EndFragment--> SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-44944352429766600532011-07-26T00:15:00.000-07:002011-07-26T00:15:25.976-07:00Europe Trip (first part), the Wedding, and Recipe<!--StartFragment--> <br />
<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 16.0pt;">Blog for Switzerland – the Beginning<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">Switzerland is beautiful, which is no surprise. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our flight took about 9 hours and was uneventful, the best kind. However, it’s so hard to get the correct information from the airlines. I had called about meals aboard and was told that they would serve breakfast, only breakfast. I thought that odd since it was such a long flight, but go argue. So I made sandwiches, a turkey, brie and avocado on croissant for Art and an organic turkey, cucumber, avocado and tomato wrapped in a collard leaf for me. I brought some fruit and chips as well. Once on board, they told us they’d be serving a apertif and then dinner. The apertif was a bag of small crackers and small pretzels. I had ordered a vegetarian breakfast, so I got a vegetarian dinner. I took two bites and ate my sandwich. Art loved his pasta dish, and I still have his sandwich two day later. Oh well.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We’ve rarely had negative experiences on our travels, so I guess we were due. Our first stop before we even got our rental car, was at the Orange Store which carried sim cards for our phones. That took a while, and when we left we still didn’t have working phones, but we had been told that it would take about an hour more before they would work. The car renting was fine. However, when we got our car, and Art was loading the trunk, which was quite small, a man who are asked if we were finished with our cart (in sign language, no English), came over and insisted on helping us. He showed us how we could put the back seats down and the luggage would fit. And, he promptly walked away, without the cart, which I thought was strange at the time, but quickly forgot about. When we arrived at our Servas hosts’ home in Dietlikon, about 20 minutes from Zurich airport, and Art was unloading the car, he couldn’t find his personal black bag. Aha! We had been taken. Art called the police. Luckily, someone had found his bag with his American passport still in it. Yes! Actually, almost everything was in it except for some very old American Express Travelers Checks, at least 15 year old. Turns out that he would need to have a passport to use them, so I don’t know why he even took them. And our phones still weren’t working, 3 hours later than when we had left the store. So, while at the airport, we went back to the Orange Store and it was an easy fix. These should be the worst things that ever happen to us! Now, they have already happened, so the rest of the trip should be a breeze. And, so far it has been.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We’ve been having a wonderful time with our Servas hosts and exploring near by places. We’re staying with a really warm, fun, and interesting couple who have two sons, 17 and 12. We’re laughing a lot and Miriam is a great cook. I made my Smothered Onion Pasta one night (I’ve written the recipe in a past Blog, but if asked, will be happy to give it again), and then a form of Brian’s Veggie Quinoa another night (which I’ve also written before).<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I used different vegetables for the <b>Veggie Quinoa, </b><span style="font-weight: normal;">so</span><b> </b><span style="font-weight: normal;">this time:<o:p></o:p></span></div><div class="MsoNormal">I cooked the Quinoa with just a touch of Olive oil and some sea salt, while I sauted onion, red pepper, and zucchini with fresh basil, fresh oregano, and a bit of sea salt until all the veggies were soft. I stirred the softened mixture into the cooked quinoa.<o:p></o:p></div><div class="MsoNormal">However, before starting the quinoa to cook, I had cut up vegetables and was roasting them in a 425 degree oven for about 25-30 minutes. I used onion, carrots, cauliflower, leek, eggplant, sea salt, and Greek Seasoning from The Spice Hunter (go online to find it). When everything was finished, I served the two together. A lot of yums!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our first full day here, from Deitlikon, north of Zurich, we went to Stein Am Rhein, a wonderful small village about an hour away. It has a charming cobblestone town square, which is incredibly quaint and colorful. All the buildings have murals painted on their facades, mostly telling in pictures what the stores sell. It’s considered the most beautiful plaza in all of Switzerland.<o:p></o:p></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;">I have tried and tried to copy my photo of the Plaza here. Unfortunately, I can't seem to manage that right now. Will send photo later. This should be easy to do, as I've done it in the past, but.... what can I say. Easy for some, not so easy for others.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We had a lovely lunch of Rosti (I was off my diet), a Naitonal dish of shredded potatoes made into a large pancake, and ours was topped with sliced tomatoes and a mild cheese, and a salad. They were delicious and very filling.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, it’s been almost two weeks since we were in Stein-am-Rhein, and we’re now in the South of France in Beaulieu-sur-Mer. We’ve had so many wonderful and exciting experiences during this time. We went to the Wedding of our dear friends, Barbara and Don’s daughter, in Verey, which was so very special it would take another several pages to tell all about it, so I’ll keep it short and sweet, if I can, as I’d really like to share it with you.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The day after we arrived in Vevey, Switzerland, we went as a group of 11 to Les Bains Lavey, hot water springs in pools, with jets and other fun things. One area had such heavy duty jets that it circulated you around – you had to move in the one direction. It was set up as a donut, with a center of quiet water you could get to thru a spiral from the fast moving water. This doesn’t sound clear, so I guess you had to be there. They also had an indoor pool and once every half hour, if you laid on your back with your ears underwater, you could hear either classical music or whale sounds – they alternated them. They had saunas, steam rooms, and hot tubs, and a cold plunge after the sauna if you so wished. I didn’t! We spent the evening with our Servas hosts, wonderful people, Amy, who is American and has lived in Switzerland for the past 16 years, and her significant other, Ghislain. I had cooked my lemon chicken the first night we were there (a previous recipe in<span style="mso-spacerun: yes;"> </span>my blog). Ghislain loves to cook, so he cooked the night of the baths, a delicious dish of onions, spinach, and shrimp over brown rice. I’m going to work on that recipe and publish it when I do; it was terrific and I hope I can duplicate it. He didn’t used measurements, so it’s up to me.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The next day was free, no group activity planned for during the day. Art and I took the ferry from Lausanne, about 20 minutes from Vevey, across Lake Geneva to Yvoire, a charming medieval village, where you could only walk through the town; this is true of all the medieval towns as the streets are so narrow. The ferry ride was about 40 minutes, making two stops, one in Evian (the water, you know). It rained most of the day, but we had an umbrella and it wasn’t a problem. They had lovely boutiques throughout the town, cobblestone streets, a castle, which wasn’t open to the public, lots of hanging flowers, and lots of restaurants. We had a delicious meal of perch, a nice white fish from the lake, considered a speciality in the whole area. Half the lake is in Switzerland, Lake Geneva, and half is in France, Lake Leman. Makes life interesting, I would think. The ferry ride back was longer as we had to transfer to a second ferry. We landed in Lausanne a few minutes late, drove back to Vevey, quickly changed, and made it to the rehearsal dinner only 15 minutes late, but we were really early, as most arrived after we did. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wow – talk about a gourmet dinner. It was fantastic. It’s now several days later so I hope I remember the whole meal. It started out with a cold cantaloupe soup, with three small scoops of watermelon in it, served with a piece of toasted baguette topped with diced parma ham. The next course was a tartare of salmon, on salad greens, with three different types of tomato going down the side of the plate, one was a 1 - 1½” round of tomato aspic, next a stuffed grape tomato with goat cheese, and the third was chopped tomato molded in the shape of a heart (it was a wedding, you know). The third course was a poached white fish in a delicious exotic mushroom sauce (can’t remember what else was on the plate). Two more course to go! The next was a cheese platter. The last was dessert – three types of chocolate: white chocolate mousse over soft dark chocolate, two meringues surrounding a home made sorbet, and believe it or not, I can’t remember the third, but they were all delicious! We ate into the late hours of the night; no early meal here.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We rested the day of the wedding until we had to leave for the ceremony. It was in St. Shaphorin, only about 15 minutes away from Vevey, up the hill from the coast road, in a quaint little town. The church was lovely. Danielle, the bride, was so beautiful and Ben, her groom so handsome, almost like a fairytale in feeling. The ceremony wasn’t too long, Ben’s sister sang, and afterwards, a procession of cars was formed, and we drove through the small neighboring towns and vineyards, periodically blowing our horns ( a tradition here), on our way to Domaine Wannaz, in Cheneaux,<span style="font-family: Tahoma; font-size: 13.0pt;"> </span>where the dinner and dancing was held. The owner of the winery, who was also the chef, insisted on creating the menu, so the whole wedding party had no idea what was to be served. Need I say how gourmet this dinner was too. The previous nights’ was going to be hard to follow, but the wedding dinner was spectacular. This from a woman who has been following a rather restrictive diet and just took it all in, literally. I’m so stuffed just thinking about it. Quickly, 1<sup>st</sup> course, two colored tomato soup (hot red tomato soup on outside with a cold orange tomato soup placed in the center of the hot) with a pesto drizzle. 2<sup>nd</sup> course, was noodles made of kohlrabi, blanched, with a multi-colored pepper sauce. 3<sup>rd</sup> course had roasted boned quail with browned small potatoes halves on a skewer. 4<sup>th</sup> course served was a round of goat cheese, a warm potato (delish with the goat cheese spread on a slice of it), over a salad (there was more to it, but I didn’t write it down, so I don’t remember and I really want to get this blog out). Next (5<sup>th</sup> course) was four slices of baked apple over cream surrounded with sprinkled nuts, with some golden raisins and passion fruit seeds over the apple slices. We left around midnight, before the wedding cake was served. We were lucky to get a slice of that the next day at the brunch, which was also fantastic. Both the rehearsal dinner and brunch were at Ben’s folks home, where they had put up a huge tent to accommodate everyone invited. Danielle is a very lucky woman to now have two such warm and wonderful families. It seems like we never stopped eating. However, with all that eating went a lot of talking and laughter. <b>It was all magical</b><span style="font-weight: normal;">. A really special event in our lives; we’re so fortunate to have been able to be there.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, we’re in France for a few days. Today we went to Eze, another medieval town between Beaulieu and Monaco. It was different than Yvoire, even though they were both medieval, so they had similarities as well. After visiting there, we went to St Jean-Cap-Ferrat, walked around the marina and then visited the Villa and Gardens Ephrussi de Rothchild. What an incredible villa and gardens; there were nine of them. The main pool in the largest part of the garden had a water show every twenty minutes featuring classical music. We loved the Japanese Garden. What a great place to visit! Definitely put it on your list of things to do when visiting the south of France.<o:p></o:p></div><!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-51803159969086770792011-07-01T16:15:00.000-07:002011-07-01T16:15:35.569-07:00Bead Journal Project and RecipeI finished my BJP Spirit Doll a week ago, but Google had made a transition and split my two accounts. I'm still not sure why. It took me a while, since I'm technologically impaired, to work out how to fix what needed to be fixed. Google IS NOT customer friendly, for those of you who don't know that by now. I have visions of moving but will not now; maybe eventually. This is an "Oh well!"<br />
<br />
My June Spirit Doll, shown here, holds a lot of symbolism for me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGatQ-eqDfVHK8kKnWrCFUa-HNnLVs-OqqBrPzGLYpxHKB8TMt34VCjqdD0wZXK2VWPNELLmjVa3wYutPmENXdqTExeKUAFuxQChcx3AnI61wAo9KGpAPJRfuthJjWEoG61lnMChAeVuk/s1600/1843_2011BJP+SusanJune.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGatQ-eqDfVHK8kKnWrCFUa-HNnLVs-OqqBrPzGLYpxHKB8TMt34VCjqdD0wZXK2VWPNELLmjVa3wYutPmENXdqTExeKUAFuxQChcx3AnI61wAo9KGpAPJRfuthJjWEoG61lnMChAeVuk/s320/1843_2011BJP+SusanJune.jpg" width="184" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">She is loaded with happiness. I had a clear CAT Scan and am very happy. Her peachy fabric says it all - life is peachy. I love roses and other flowers, so I picked a real rose under acrylic to use for her face. Making jewelry makes me happy, so I gave her a bracelet and necklace. I love suns and spirals. The large yellow flower was suppose to be the center of a sun with rays emanating from it, and it is but it's so much more, as I turned it into the center of a spiral as well. Her colors make me smile, as they are all about a sunny day and warmth; they even remind me of candy. I created a necklace years ago using these colors and called it "eye candy."</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's a sweet happiness-making recipe for a delicious dessert I call:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--StartFragment--> </div><div align="center" class="MsoNormal" style="text-align: center;"><span style="color: #3d3936; font-size: 18.0pt;"><b>Raw Nut and Fruit Cream</b></span><span style="font-size: 18.0pt;"><o:p></o:p></span></div><div class="MsoNormal">This is a recipe that I concocted one day for a potluck dinner. I wanted something creamy and fruity for dessert. <span style="color: #3d3936;">You can use almost any mixture of fruit. I happened to have mangoes, blueberries and raspberries in my refrigerator. I'm making it for a party on July 3rd; however, I plan on using blueberries, strawberries, and raspberries as the party has a red, white, and blue motif. I'll be doubling it.</span><o:p></o:p></div><div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: left;"> Serves 6-8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-outline-level: 1;">Ingredients</div><div class="MsoNormal"><span style="color: #3d3936;"><b>1 1/2 cups of Brazil nuts</b></span><o:p></o:p></div><div class="MsoNormal"><span style="color: #3d3936;"><b>1/2 cup of water<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b> 3 tablespoons of coconut oil<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>2 packets Stevia (equals 4 teaspoons)<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>1 teaspoon of Agave nectar<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>1 tablespoon of organic vanilla<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b> 1/4 teaspoon of Celtic salt<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>3 mangoes, peeled and chunked<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>2 cups blueberries, washed<o:p></o:p></b></span></div><div class="MsoNormal"><span style="color: #3d3936;"><b>½ pint raspberries, washed</b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Instructions</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="color: #3d3936;">Put all ingredients together, except fruit, in a blender or food processor until very smooth and creamy. Since I used Brazil nuts, there will be tiny flakes of dark brown from their skins; it adds to the visual impact.</span><o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="color: #3d3936;">Chill in the fridge for a couple of hours</span> before adding the cut up fruit.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="color: #3d3936;">Serve in a large bowl or individual containers. Can use a sprig of mint on top</span>.</li>
</ol><div>Enjoy!!! Happy 4th of July.</div><div class="MsoNormal"><br />
</div><!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com5tag:blogger.com,1999:blog-3094364701346992144.post-91223593470743786712011-05-26T18:56:00.000-07:002011-05-26T18:56:30.149-07:00Last of Hawaii, Bead Journal, and Turkey Meat Loaf<div class="separator" style="clear: both; text-align: left;">We're home. The trip was fantastic. Miracles continued; however, I don't know what happened to my last blog, which talked about miracles in general and the miracles we experienced while in Hawaii. Some people got to read my blog and after several days it was gone, so those who waited to read it, haven't. I wish I could recreate it exactly but I've decided not to at this point.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Our last tour while on Kauai was called the Jungle Adventure, and it was. We wanted to experience several different activites and this was perfect. We had another miracle. We were scheduled to go on Thursday and it was raining very hard. We called to see if they were going to go, and they were, rain or shine. We chose to postpone it until the Friday, our last full day on Kauai, taking the chance that it wouldn't be raining as hard as it was on Thursday, as the prediction was for rain as well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Friday dawned overcast but dry. We headed out at the designated time and signed in with it slightly drizzling. They drove us to a field, where we started hiking to the kayaks. We'd never gone kayaking before; it was really fun and done on a mostly calm river. We had to ford one area to get to the kayaks, and the water was calf deep. Cool but not cold. We arrived at the spot to start our hike to the zip lines and it was drizzling a bit harder but not heavily. The hike was a bit strenuous but very doable. We loved the zip lines; we did only two on this trip; we could have done a different trip with had 7-9 zip lines, but wanted only a taste. We definitely would go zip lining and kayaking again. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the zips, we hiked down to a small lagoon with a waterfall, where we went swimming and had lunch before hiking back to the kayaks to go home. It was a great trip!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next day, we flew to Honolulu and stayed with friends, who had done a house swap with a woman form Kailua, near Honolulu. We had a wonderful dim sum lunch the next day and walked around their Chinatown, but most shops were closed on Sundays, so we didn't really get the best flavor. Fun, in any case.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Some of you may have seen my April <a href="http://beadjournalproject4.blogspot.com/">Bead Journal Project</a> Goddess Doll pin, but I'm showing it again for those who did have the chance. Naturally, it's all about Hawaii.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayqy4ZBROrFc5ZzoGEkb2nFCU7l2r9B9roUv8sFOtVzWyvp-Dop-9jR3ZqskJ-SvrJd52ve5kOsyQU01djFkxn_3XonaBATtZmLbMLssmsyaHwMewOSGS9fcou1nw6d-tO9VeyLCl5FA/s1600/1841_2011BJPSusanApr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayqy4ZBROrFc5ZzoGEkb2nFCU7l2r9B9roUv8sFOtVzWyvp-Dop-9jR3ZqskJ-SvrJd52ve5kOsyQU01djFkxn_3XonaBATtZmLbMLssmsyaHwMewOSGS9fcou1nw6d-tO9VeyLCl5FA/s320/1841_2011BJPSusanApr.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used this specific fabric as, to me, it showed the colors of Maui and the big island. The brown and orange were for the volcanoes and active lava, while the black hair was for the black lava rocks surrounding the big island. I made the grass skirt in honor of the Miss Aloha Hula Competition we attended while on Hawaii, and the lei necklace of flowers for the many beautiful leis we saw all over all the islands. The turtle at the bottom is for long life and the many turtles abounding in the islands. I really enjoyed making her!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This next one is for May, while we were on Kauai.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbGlSBH1RgYSxk9F3dMnIyMDb5eA24M34jtK7rLvxKDemBKq0gMSxTAVfmytp2Xv1m4pY05zkW461WFpSzCKcFLWx72kh9FLDoBV-IvJjUeTKrqIbRiHKW1ohzJh2KNj6jmeV6A2nCP4/s1600/1842_2011BJPSusanMay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbGlSBH1RgYSxk9F3dMnIyMDb5eA24M34jtK7rLvxKDemBKq0gMSxTAVfmytp2Xv1m4pY05zkW461WFpSzCKcFLWx72kh9FLDoBV-IvJjUeTKrqIbRiHKW1ohzJh2KNj6jmeV6A2nCP4/s320/1842_2011BJPSusanMay.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The red feather hair was for the beautiful red-crested cardinals we saw on the property where we stayed. The shells in her hair and on her lower right side are indicative of the mini-shells from Nii Hau, a small island off of Kauai, which is the only place to find them. Her green sea glass face was found on Sea Glass Beach on Kauai. Pearls abound, hence her bracelet. The green fabric leaves are for all the green there, as it's so rainy, and there is one point on the island that has the most amount of rain any where in the world. The glass flowers represent all the wonderful tropical flowers found throughout the Islands. I'm having such fun journalling in beads!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Turkey Meat Loaf</div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I got this one from my sister, Karen, who is an excellent cook. This is also good cold in a sandwich, either on bread or on a collard leaf, used as a wrap.</div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 pound ground turkey, dark meat if possible</div><div class="separator" style="clear: both; text-align: left;">8 ounce can organic tomato sauce</div><div class="separator" style="clear: both; text-align: left;">1/4 cup gluten-free cracker crumbs (Sami's Bakery - samisbakery.com) or bread crumbs if you're not gluten-free</div><div class="separator" style="clear: both; text-align: left;">1-2 lemons</div><div class="separator" style="clear: both; text-align: left;">2 teaspoon agave</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 400 degrees</div><div class="separator" style="clear: both; text-align: left;">2. Combine meat, crumbs, and 1/3 can tomato sauce. Form into a loaf and put into a baking pan. Put a dent into the top to help hold the sauce.</div><div class="separator" style="clear: both; text-align: left;">3. Combine the remaining tomato sauce with enough lemon juice and agave so it tastes sweet and tangy. Pour over loaf.</div><div class="separator" style="clear: both; text-align: left;">4. Bake for apx one hour. Baste every 15 minutes. The sauce will bake into the meat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com4tag:blogger.com,1999:blog-3094364701346992144.post-46770010970836481422011-04-28T14:47:00.000-07:002011-04-28T14:47:37.991-07:00The Big Island + Curried Vegetable Soup<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Monday morning we had an early flight to Hilo, Hawaii, the big island. I haven't quite figured out why they call all the islands Hawaii and that's also the name of one of the islands, not even the capital, which is on Oahu, another of the islands.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I had made our flight plans before figuring out where we were going to stay. It would have been closer to our place if we'd flown into Kona, on the other side of the island from Hilo. Oh well. Our drive to Hawi, where we're staying was lovely, although it took a bit over two hours to get here. I guess it easy to say that it's the journey, not necessarily the destination, that's important. I again found a studio cottage on an organic farm, called <a href="http://www.lokahigardensanctuary.com/" target="_blank">Lokahi Garden Sanctuary</a>. The grounds are beautiful and there are grapefruit and Meyer lemon trees outside our door. Their garden is incredible. I had no idea how kale or collards grew; the plants are beautiful. They're also growing edible flowers and lots of other veggies and spices, including tumeric, basil, mint, and lemon grass. They have a whole load of chickens, free-range, so they sell eggs as well. No roosters, so no crowing in the early AM, a good thing. I didn't get to see their sheep, as they keep them well away from their garden, in a far part of their 10 acres.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While there, <span class="Apple-style-span" style="font-size: 11px;"> </span>I was still having ear problems. The acupuncturist I saw, suggest no raw salads and to use Indian spices, such as cumin, coriander, and tumeric, which are warming. I had those spices with me. This was the result of that suggestion.<br />
<br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Curried Vegetable Soup Serves 6</div><br />
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon olive oil</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 medium onion, diced</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large carrot or 2 smaller ones, diced</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 inches fresh ginger, peeled and sliced thickly, so the pieces can be removed from pot when finished cooking</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Lemon Grass, optional</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon Cumin</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon Coriander</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon Tumeric</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon Bragg’s amino acids</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 quart organic vegetable broth</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 15-ounce can organic Coconut Milk</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">½ bunch Dino Kale, sliced crosswise</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">½ bunch Collards, stems removed and sliced crosswise</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large or 2 small Baby Bok Choy, sliced crosswise</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">½ bag of Kelp Noodles (or you can use rice noodles), well rinsed and cut into 3 inch lengths</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Instructions<o:p></o:p></div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal">Have all of the vegetables cut and ready to put into the pot.<o:p></o:p></li>
<li class="MsoNormal">Put oil into a large pot and add onions. Saute until they start to brown.<o:p></o:p></li>
<li class="MsoNormal">Add the carrots and seasonings, including Braggs, and stir. Cook for a couple of minutes.<o:p></o:p></li>
<li class="MsoNormal">Add the vegetable broth and coconut milk and stir well.<o:p></o:p></li>
<li class="MsoNormal">Add the greens and cook for 15 minutes<o:p></o:p></li>
<li class="MsoNormal">Taste and adjust the seasoning<o:p></o:p></li>
<li class="MsoNormal">Add the kelp noodles for 5 minutes more, stir well.<o:p></o:p></li>
</ol><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This can be served immediately or left to sit a while before reheating. It’s even better the second day, if any is left over.<o:p></o:p><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Our first night in Hawi, we had dinner at a restaurant called <a href="http://sushirockrestaurant.net/" target="”_blank”">Sushi Rock</a>; I was totally off my diet and had a fabulous dinner; the owner/manager, Peter, is from New York, LA, and now Hawi for the last 20 years. My favorite was a roll called <span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="style8" style="font-family: 'Times New Roman', Times, serif; font-weight: bold;">Tropical Treat</span></span><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 16px;"><span class="style3" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"> - ahi, seasonal fruit (Mango), mac-nuts, & cucumber.</span></span></span>We highly recommend this place for its ambience as well as the food, a real treat.<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif;"> </span><span class="style14" style="color: white;">............................. ..........</span><br />
Yesterday, we walked around Hawi, a small and charming town with some excellent restaurants, several galleries, and a bead store. I bought a small carved turtle for my April BJP goddess pin; look for the turtle slightly under her hula skirt. Finally finished it and here it is:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pj4QiLzkYipZN7EW7V4BENNNTSGbtiHQSb8XfCEI_THnPDJ_j2-6EQJPvUwcbFFFKppmaKaDfNKWoi-J_YFf5cSDFwZr1VRrEnWpW0WCL3EQeQiUDz5OOvVZf-NWsnTcBDDJhlV2rik/s1600/1841_2011BJPSusanApr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pj4QiLzkYipZN7EW7V4BENNNTSGbtiHQSb8XfCEI_THnPDJ_j2-6EQJPvUwcbFFFKppmaKaDfNKWoi-J_YFf5cSDFwZr1VRrEnWpW0WCL3EQeQiUDz5OOvVZf-NWsnTcBDDJhlV2rik/s320/1841_2011BJPSusanApr.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The scan isn't the best, so I'll redo it when we get home. The owner of the bead store on Maui showed me how to make the hula skirt.</div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hawi resonates for both of us.We liked Hana but it's too remote, however Hawi is a place we could return to and spend some time.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">That evening, we drove down to listen to <a href="http://johnkeawe.com/" target="”_blank”">John Keawe</a>, a native Hawaiian and local celebrity, who was playing from six to seven at the King Shops, close to Kona. We enjoyed his music enough to buy a couple of his albums; it's been great driving around listening to him play and sing.<br />
<br />
We're now on the southeastern part of the big island, down in Kehae, in the Puna district. We're in a 1-bedroom cottage, and our hosts, Mark and Richard are terrific! We spent last evening at the Kilauea Iki Crater in the Hawaiian Volcano National Park. We saw the most beautiful sunset of our trip, and it was even more special as it had been totally overcast and rainy for the whole afternoon until about a half hour before sunset. Thank you Mother Nature.</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com3tag:blogger.com,1999:blog-3094364701346992144.post-36396676896616119302011-04-20T01:26:00.000-07:002011-04-20T01:26:09.104-07:00Our trip to Hana + recipeThursday, the day before we left for Hana, after visiting the new offices of Energy Arts, Bruce's, our Chi Gung teacher's, business, we drove around the north-west part of Maui. It's a drive that takes at least two hours, as there are lots of windy roads and beautiful scenery, much of it the Pacific and bays. Bruce moved his whole operation and his home to Maui, a place he's been visiting for twenty years and obviously loves. A bit after stopping by the offices, Mountain called us and invited us to dinner. He and his wife, Jen, were having a few friends over, all involved with Energy Arts. It was a lovely evening in spite of my not really being able to hear the conversations, except for whomever was seated next to me. I'm still dealing with my ears. Today, Saturday, I had a small breakthrough, as my right ear popped a bit, so I'm hearing a little better with that one but still am completely clogged with the left; so, I'm headed in the right direction, although slowly, very slowly.<br />
<br />
We decided to spend the night in Hana instead of going there and back in one day. We left our condo relatively early on Friday, as Paia is about 30 minutes from where we're staying, and Hana is a two hour trip, with no stops, from Paia. We stopped at Mana Market in Paia to see if anything appealed to us. I had already cut up a salad and brought along some goat cheese and crackers for lunch. At Mana's, I found an eggless egg salad made with macadamia nuts to help fill out our lunch menu.<br />
<br />
I looked online and found this recipe which sounds like it could be the one we had. I'll try it at some point and let you know how I liked it. If you try it, please let me know the results!<br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 20px;">INGREDIENTS</span><br />
<div style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 1.6em;"><em>Thanks to <a href="http://www.amazon.com/RAWvolution-Gourmet-Cuisine-Matt-Amsden/dp/0060843187/ref=sr_1_1?ie=UTF8&s=books&qid=1274498399&sr=1-1" style="color: #0b76ae; text-decoration: none;" target="_blank">RAWvolution</a> cookbook</em><br />
1/2 cup water<br />
1/2 cup fresh lemon juice<br />
1 1/2 tsp turmeric<br />
2 cloves of garlic<br />
1 1/2 tsp salt or sea salt<br />
1 1/2 cup raw macadamia nuts<br />
2 or 3 scallions<br />
2 or 3 stalks of celery<br />
1/2 bell pepper (any color – I used red)</div><div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 20px;">1. First, chop the scallions, celery, and bell pepper until you have at least a cup of chopped veggies.</span></div><div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><div style="font-size: 13px; line-height: 1.6em;">2. Then, blend the water, lemon juice, turmeric, garlic, salt and nuts until smooth.</div><div><div style="font-size: 13px; line-height: 1.6em;">3. When this nut blend is done, it looks a lot like the inside of a deviled egg. Pour this mixture over the chopped vegetables.</div><div style="font-size: 13px; line-height: 1.6em;">4. Stir well. Done. The whole process takes less than half an hour, including chopping time. The final product looks very much like egg salad.</div><div style="font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"></span></div><div style="font-size: 13px; line-height: 1.6em;">This eggless egg salad is shown here on cut pieces of <a href="http://adventuresinuncooking.wordpress.com/2010/04/07/tree-of-life-sandwich/" style="color: #0b76ae; text-decoration: none;" target="_blank">Ezekiel bread</a> with a sprinkling of paprika. It’s delicious and fun to eat like this, but it’s also good on celery or lettuce leaves. My guests last week liked it plain, and ate it with a fork from a bowl like potato salad. Anyway, no matter how you eat it, it’s quite filling, so even though macadamia nuts are currently one of the more expensive nuts, it’s worth it because this recipe will go a long way.</div><div style="font-size: 13px; line-height: 1.6em;"><br />
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</div><div style="font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">We started the trip to Hana, knowing that it would take us about 4 to 5 hours to get there. The road trip passes many waterfalls, State Parks, bays, and stands of one sort or another, many selling fresh vegetables and banana bread. It also is an extremely curving road with many one lane bridges. Art loves to drive curvy roads as he learned to drive while in college in KY; hairpin curves are a favorite, and we got to experience several of those, of course in each direction. The pace was slow, which was perfect, so one can stop to admire the scenery. We had purchased a tape, which included a map of the road to Hana. The tape has songs/music in between each piece of information about each suggested stop. It was very entertaining, informative, and fun to listen to. </span></span></div><div style="line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </div><div style="font-size: 13px; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">One of our favorite stops was half way to Hana. We drove down a narrow road to the small town, only a few buildings but included a ball field. FYI, there were great public bathrooms there. They had stands selling banana bread, a big item here, and mango bread. Art opted for the mango bread for breakfast. The scenery was spectacular, wonderful lava rocks on the waters edge with fabulous wave action, almost like blow holes, as wave after wave hit the rocks and spewed up many feet into the air. Art took lots of photos but hasn't downloaded any of them yet.</span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We arrived in Hana after about 4 1/2 hours of driving and stopping. </span></span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">Online, I had found a studio in the Hana Maui Botanical Gardens. The grounds were beautiful; the studio was named the Marine Studio and was decorated with a marine motif. What a surprise? It was more than adequate, as it had a lovely kitchen space. However, they had a leak in the toilet, which we couldn't fix. So, every time we went to use the bathroom, we got wet feet. I get up 2 to 3 times during the night, and it was very uncomfortable having wet feet. I left a towel outside the bathroom, so I could dry them before going back to bed, but.....</span><br />
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<span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;">After we settled in, we drove over to the Seven Sacred Pools, even though we weren't going to go to them then, just so we'd know where we were going the next morning. It was a lovely drive, with more beautiful waterfalls along the way. The next morning, after Art had his mango bread and me my green shake, we headed off again, driving around Hana, going down to the bay and some side streets, exploring; then onward. Once there, we changed into bathing suits and walked to the pools. They're on several levels, mainly surrounded by lava rocks, supplied with water from waterfalls. We climbed over the rocks, transversed one of the pools by walking through the water, to get to the one closest to the waterfalls. Art swam over to the falls, but I was still nursing my ears and didn't want to get any water in either. So, I dunked and walked in the water a bit, and sat on the lava rocks and talked to other swimmers, some tourists and some natives. It was so peaceful there. Great energy.</span></span><br />
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<span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;">After our water play, we had a picnic lunch on the grounds. They had some picnic tables in various places, all in the shade. Really thoughtful of them. By the time we finished lunch and got changed into our clothes, it was almost three PM. Time to start back to Kihei. Again, we stopped at waterfalls we had missed on the way down, including a place called Twin Falls. Love those waterfalls! We stopped in Paia to have a bite of dinner, and then went back to our condo. It had been a great trip. A must do if you ever visit Maui.</span></span></div></div></span></span></div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com1tag:blogger.com,1999:blog-3094364701346992144.post-63692710856751220282011-04-13T00:46:00.000-07:002011-04-13T00:46:13.334-07:00Still Maui + RecipeWe've been in Maui for several days now. It's a lusciously green island with much tropical flora, most of which I'm familiar, but not all. Have you ever heard of an apple banana? I hadn't. I haven't tasted one, but I'm told that it's hard to go back to the typical bananas after eating one.<br />
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Both of us are still under the weather, so we've been taking it slow and easy with the sightseeing. On Friday, we were getting our sea legs, so to speak. We had lunch at a nice restaurant and then walked on the beach nearby. The beach was beautiful fine sand, with large black lava rocks dotting it. We walked above the water line in one direction and then along the water's edge/in the water on the way back. We stopped at a small health food store in Kihei, near where we're staying, to see what they had. Not a bad selection at all for so small a place.<br />
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Saturday had us up relatively early and out by 7:45am. We had contact a friend of a friend and he sold his produce, avocados, flowers, and eggs, at this Farmer's Market. I described Art, beard, moustache, pony tail, glasses, and a hat; Craig said, "That's me." So, he was easy to find and it was a small market but the produce was nice. We hope to get together with Craig again. After we left the market, we went to visit the Surfing Goat Dairy, where they make goat cheese and truffles stuffed with goat cheese. It was a fun place to be and the "kids" were adorable. They loved to be petted. The actual location was decorated with surf boards, whole ones and some in half, which were used at the end of each parking space. It was so colorful. We went to the tasting they had, and their cheeses were delicious and unusual. One was flavored with horseradish and another with sun-dried tomatoes, while another had key lime juice in it. Unfortunately, none were raw, as it's not legal in Hawaii to have unpasturized cheeses. Next we were going to go to the Lavender Farm and then their one Winery. However, we decided not to do either and we turned around and headed for Paia for lunch. Paia is on the east coast and on the road to Hana; it is an old Plantation town, very charming. After a lunch of grilled harpooned swordfish, we walked around the town. They have a great health food store, called Mana. We do spend a lot of time shopping for food, but it's not all about food; it's about enjoying life and food is an important part of that enjoyment.<br />
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On Sunday, we drove to Lahaina, as they had a craft's fair in the town square, where their famous banyon tree is located. It was nice but not great; the jewelry artists were disappointing and there weren't any potters. Lahaina was the first capital of Hawaii. The architecture is charming and it was fun to walk around and window shop. I almost bought a t-shirt colored with the red dirt they have; they were called red dirt t-shirts; however, it wasn't comfortable, very stiff, and too long, with a tight neckline. Oh well.<br />
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On Monday, Art decided that he really needed to be checked by a doctor, as he wasn't feeling better but worse. I thought my seeing another doc was a good idea too, as I was almost finished with my antibiotic and I still felt like I was under water. Luckily, Art doesn't have strep and with the prescription he got, he's feeling much better today.<br />
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On the other hand, turns out I'm not so smart. You know how when your ears are clogged it usually works to hold your nose and blow; so, that's what I've been doing daily. However, since both eardrums had been ruptured, by holding my nose and blowing I was continuing to keep the perforations open and not letting them heal. Clever, huh? Anyway, I now have three new medicines and my hearing should improve within the next few days. I have my fingers crossed.<br />
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Today, we went on a Whale Watching Tour. It was wonderful. We followed a calf, mother, and escort (a male whale, not usually the father) for about 45 minutes. The calf kept pounding his fluke (tail) on the water, and the mother and escort were following him as he moved around. Then, we went on and saw several other whales. This is the end of the whale season; most have left already for Alaska but there are still many who are gearing up and teaching their calves what to do during the migration north. Apparently, Maui is a favorite birthing place of the humpback whales. Lucky us. There are loads more around during January through March. By the middle of May, they'll all be gone for this year, only to return next.<br />
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So, we've been doing a little each day and enjoying it all.<br />
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As for a recipe, one night I made this dish:<br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Squash and Greens<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;">We were in a condo in Kihei, HI, and I wanted to make an easy dinner. I had been able to go to the Whole Foods in Kahului from the airport before driving to Kihei and our condo. A few of the supplies I had picked up were a Kabosha squash, Maui onions, and a head of tatsoi, a wonderful green I had been using in salads at home. I’d also bought a few spices and coconut milk, so I was ready to go. <o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">Serves 4</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal">1 onion</div><div class="MsoNormal">½ of a kabocha squash, cut into chunks</div><div class="MsoNormal">1 head tatsoi, cleaned and cut into pieces (or other greens such as collards, mustard greens, or kale)</div><div class="MsoNormal">2 tablespoons olive oilsquash</div><div class="MsoNormal">1/2 teaspoon sea salt</div><div class="MsoNormal">1 teaspoon cumin</div><div class="MsoNormal">1 teaspoon coriander</div><div class="MsoNormal">1 teaspoon tumeric</div><div class="MsoNormal">1 can organic coconut milk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Instructions</div><div class="MsoNormal">1.<span style="font: 7.0pt "Times New Roman";"> </span>Peel the onion, cut it in half, and then slice each half</div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">2.<span style="font: 7.0pt "Times New Roman";"> </span>Put the olive oil in a medium to large sauce pan and add the onions. Saute for about 10 minutes until they start to brown.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">3.<span style="font: 7.0pt "Times New Roman";"> </span>Add the squash and all the seasonings. Mix well.</div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">4. Add the coconut milk, stir, and cover the pan.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">5.<span style="font: 7.0pt "Times New Roman";"> </span>Cook on a medium heat for about 15 minutes.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">6.<span style="font: 7.0pt "Times New Roman";"> </span>Stir and then add the tatsoi or other greens and stir again.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">7.<span style="font: 7.0pt "Times New Roman";"> </span>Cook for 10 minutes. Stir and taste. Adjust seasonings as needed.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">8.<span style="font: 7.0pt "Times New Roman";"> </span>Can be served over quinoa or brown rice.<o:p></o:p></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">Hope you enjoy this as much as we did.</div><div class="MsoNormal"><br />
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</div><!--EndFragment-->SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com0tag:blogger.com,1999:blog-3094364701346992144.post-45659043150475472242011-04-08T13:19:00.000-07:002011-04-08T13:19:21.512-07:00Finally MAUI + recipeTomorrow morning early, we're finally leaving LA for Maui. We were suppose to leave on Monday morning, but last week I developed laryngitis and had no voice for three days - no pain at that time but it all developed over the next few days, sore throat, pain in both ears, drippy nose, and cough. On Sunday, we were having a few friends of Brian's over for brunch. We've been staying with our kids, Brian and Grace, who have been wonderfully supportive. I'was concerned that we had overstayed our welcome, but we were assured we hadn't. Unfortunately, Grace has developed some of the same symptoms.<br />
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It's now Friday. Brian also started to develop some symptoms before we had left. Grace had the great intelligence to go see her doctor immediately for an antibiotic, so by yesterday she was feeling a bit better if not 100%. Hopefully Brian will too. It was so wonderful staying with them. Art is feeling under the weather too. I haven't been good to those I love.<br />
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MAUI, we're here. We had to get up around 5am yesterday to get the car back and be two hours early for our flight. We had a quick bite at the airport. I had called American a couple of days before to see if they were serving any food. l was told they were and I ordered a Vegan meal, closest to what I usually do. However, once on board, we were told that they would have snacks for sale. I hadn't brought any food as I had ordered some, so it was a bit difficult. The airlines are really something these days - what a a difference from when we traveled in the 70s: free baggage, pillows and blankets in coach, meals served and could be ordered, to name just a few changes. I love to travel, so I need to just accept the changes, which I do. I usually bring my own meals with me, but due to the misinformation, I hadn't this time. It was very disappointing.<br />
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We arrived safely with only a somewhat bumpy ride to remember. Any safe arrival is a good trip! My ears were fine but are still clogggd. Hopefully, they'll both clear by the next flight on the 18th. Our first stop after picking up our car was a Whole Foods, directly across the street from the car rental. We were both tired, so it was a short shopping, just stuff for breakfast and lunch for the next day/days.<br />
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Our rental condo is cute, a one bedroom with full kitchen. However, I went to make my morning green shake, had all the ingredients in the blender, and the blender didn't work!!! Luckily, there was a couple across the way who were sitting on their balcony. I walked over with my unblended shake and was able to use theirs. I called my contact for the condo, and we should have a new blender by this afternoon. Since I use it almost every day, this is a very good thing.<br />
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We have a few people to contact, friends of friends and also our Chi Gung Teacher, Bruce K. Frantzis has recently moved here. I hope we get to see them all. We're also looking forward to seeing some of the people who work with Bruce who also moved.<br />
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There is so much to see and do on Maui. Since we want to relax a bit and recuperate, we'll need to pace ourselves.<br />
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I'm reading a really good book, the third in a trilogy, Sunrunner's Fire, by Melanie Rawn. I really like her fantasy novels, which include dragons and a type of magic. I brought beading with me. When I complete my April BJP (Bead Journal Project) I will post it here for you to see. The shape has to be the same for for each month. I chose a goddess doll pin, and she's small. I've really been enjoying creating them. Here's January's doll, just to give you an idea of what I'm doing:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgJrj8uYJaOvKO-mPvAgyQjkLbNoVFXIim873yIlpqxDV57khnhXNzBhyphenhyphengq_aZOgEnPE2Mj1xmEtbUeK3EMgIhoESwH3QsTj2uqcQ34oD6v0r0u5ofCDqHw4Q6gBGAk6B_AYlFAd6GJA/s1600/1838_2011BJPSusanJan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgJrj8uYJaOvKO-mPvAgyQjkLbNoVFXIim873yIlpqxDV57khnhXNzBhyphenhyphengq_aZOgEnPE2Mj1xmEtbUeK3EMgIhoESwH3QsTj2uqcQ34oD6v0r0u5ofCDqHw4Q6gBGAk6B_AYlFAd6GJA/s320/1838_2011BJPSusanJan.jpg" width="199" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A fast recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had roasted veggies at Brian's one night, served over quinoa.</div><div class="separator" style="clear: both; text-align: left;">The Quinoa -</div><div class="separator" style="clear: both; text-align: left;">Brian added grated lemon and orange rind, some mint and cilantro, and a touch of olive oil, sea salt and fresh pepper, all after the quinoa was cooked. (A 1-2 combination of quinoa to water). It was delicious.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The veggies -</div><div class="separator" style="clear: both; text-align: left;">whatever amounts you choose</div><div class="separator" style="clear: both; text-align: left;">brussel sprouts</div><div class="separator" style="clear: both; text-align: left;">sun chokes (I'd never used them before and can't imagine why not)</div><div class="separator" style="clear: both; text-align: left;">onion</div><div class="separator" style="clear: both; text-align: left;">fennel</div><div class="separator" style="clear: both; text-align: left;">carrots</div><div class="separator" style="clear: both; text-align: left;">fresh garlic cloves</div><div class="separator" style="clear: both; text-align: left;">touch of olive oil, sea salt, pepper, and basil</div><div class="separator" style="clear: both; text-align: left;">Roasted at 425 for 1/2 hour.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, that's it for now. Hope you are all enjoying your day whatever you are doing.</div>SusanRhttp://www.blogger.com/profile/07792197804967577777noreply@blogger.com2