New Way of Thinking

We sometimes overthink when we are challenged with questions if we are doing enough in our life. Be it helping humanity or dealing with what we are learning from the Great Book only to be riddled with confusion. We get too serious sometimes and overly cerebral that we forget life is best learned by living. We need to forge ahead and do things sometimes despite lack of clarity and understanding of the whys and what fors.

I always look into embarking into something that I am uncertain of just the way I approached the experiments that I had done in my research when I used to work in the lab. When I had to start a new way to do an experiment in the lab I usually was filled with what ifs and buts that crippled me and made me sometimes procrastinate and just freeze. The nagging fears were worst than dealing with the result whether good or bad at the end. Realizing it was what it was to be, an experiment meaning an exploration, had helped me in this situation to have more fun rather than dread.  So when I am overthinking in my life, aka, worrying, I just remind myself that life is an experiment. Explore.  Live.  Yes, live and learn.

When I Can No Longer Do

When I can no longer do
What I was able to
Do I sit and fret
Or just accept
Life does have limits
But wait do not have a fit
All is well still
If you know how to fill
Your time with what you are able
And what you can't, just leave on the table
Who cares if you keep on forgetting
What you need to get in that room you just were in
Why your energy is zapped
When everyone else is not even ready for their nap
There is a time and place
For everything there is space
Find what is for now
And to the past just take a bow.

It Did Not Happen

It leaves a bitter taste
When I face
Something from the past
Flashes really fast
And the sad sad phrase
It did not happen like arsenic lace
In my mind is uttered
My spirit does get butchered
Until saying it is what it is
Leaves me less pissed
That phrase gives me peace
And my regrets cease
I am amazed how some good self talk
Can again make me walk
The path of life with hope
When thoughts bitter like soap
Creep from the past
And make them don't last.

Chia Lemon Pudding

I know when I made something really good.  I could not wait to eat it.  I was eating this pudding way before it was allowed to set.  The lemon juice with the maple syrup makes it taste like lemonade you drink in the amusement park except this time you eat it with a spoon.  The backdrop of the pillowy pudding thickened with the nutritious chia seeds dissolved in almond milk gives it that satisfying texture.

Chia Lemon Pudding

• 1/2 cup almond milk    
• 2 tbsp chia seeds
• 1 tbsp lemon juice
• 1/8 tsp lemon zest
• 2 - 3 tbsp maple syrup 
• 1 banana, mashed
• Kiwi and strawberry slices

Blend all the ingredients except for the kiwi and strawberry slices. Refrigerate for a couple of hours if you can wait. Garnish with kiwi and strawberry slices.

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Easy Chia Pineapple Delight

Chia Banana Coffee Smoothie

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Lesson from the Woodpecker

Patience patience my dear
Rome was not made in a day nor a year
Let us get real
It is no big deal
Good things take time
So goes that line
When at your goal you ain't there
Be like the woodpecker
That keeps on hackin' and hackin'
Till the tree comes a fallin'
Patiently pecking with the beak
Nothing is done that quick
And lo that tree did get felled
And the woodpecker's heart with pride swelled
Take the lead from this bird so wise
When we have to do things once, twice or thrice
In your dreaded exercise
Or getting that plum life's goal or prize.

Easy Spanish Brown Rice and Quinoa with Edemame

This is a good dish for leftover brown rice and quinoa and when you are craving something with a Spanish flair. Use your pantry and spice cabinet to rescue you on those days you just want something delicious but easy and quick.  This dish uses your favorite marinara sauce and my favorite go to spices, garlic powder and dry onion flakes.  I added dry oregano to deepen the familiar taste found in Spanish rice.  No chopping at all on your part.

I bought a bag of edemame you just steam right in the bag.  I decided to use it instead of the usual peas that deck most Spanish rice dishes since my arthritis flares up with peas. I am now a fan of this green vegetable. It was not that hard to remove the pods either. Worth the little effort.

So here is a quick and nutritious dish with that "ole" taste.

Spanish Brown Rice and Quinoa with Edemame

• 1 cup cooked brown rice 
• 1 cup cooked quinoa
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tbsp dry onion flakes
• 1/2 tsp dry oregano
• salt and pepper to taste
• 1 cup steamed edemame

Heat all the ingredients except the edemame in a saute pan.  Stir until the spices blend.  Add water if the rice sticks to the pan or you can use a little bit of oil.  Serve with the steamed edemame and a side salad.

Slow-Cooked Mac and Cheese

If you are one of those who could not resist saving or sharing the Facebook post that came from the one pot chef and its recipe for Slow-Cooked Mac and Cheese and wants to find out if it works, you have come to the right place.  I want to assure you in this post that it does and your family would love it.  We had this for our Easter dinner which we celebrated yesterday, a day early.

It would have been creamier looking if I added more milk as suggested in the one pot chef, but a good mac and cheese is as good as it tastes and this one was delicious.  It is so convenient to prepare too.  No precooking of the elbow macaroni at all.  You just dump everything in the slow cooker and forget it except for some stirring in the middle of cooking.  If you have a warm mode in your slow cooker like in mine, it is worry free.  The mac and cheese will be there ready hot enough to be served without any reheating or timing of the baking.  

Slow-Cooked Macaroni and Cheese

(Recipe from the one pot chef)

• 16 ounces of elbow macaroni, uncooked 
• 3 cups of shredded cheddar cheese
• 8 ounces of cream cheese
• 2 1/2 cups of milk
• 12 ounces of evaporated milk
• salt and pepper to taste

Add all the ingredients in the slow cooker.  Stir so the cheese is distributed well.  Cook for 2 1/2 hours on the low setting. Stir a bit after 2 hours to make sure everything is melting properly, then put the lid back on and let it finish cooking. You can add more milk if you want the dish to be creamier.  

Comment:

(I slow cooked mine for 2 hours using an Aroma brand rice cooker/slow cooker at slow cooker setting.  I stirred the mixture after 1 hour and found a couple of spots that are clumped and browned but not burned at the bottom.  I stirred the mixture and allowed it too cook for another hour.   It cooked particularly well especially during the last half hour when the mixture was sort of boiling. This allowed all the cheese to melt and distribute better).

Why I Like Easter

For Halloween you knock on doors for your candy
For Christmas you have to be good to get any
But for Easter I just get my goodies
From the generous Easter bunny
Can you blame me
If I am happy
When on Easter
This time of the year
I just got to be me
And still get my candy.

Riddled With Self Doubt

Riddled with self doubt
That makes you complain and pout
Life really sucks so you think
But your expectation of yourself is what stinks
Your confidence is low
You have been tendered an awful blow
Your perspective is on the gloom
You feel you are doomed
To you the glass is half empty
When it is half full and still has plenty
You are made of good stuff
That should be enough
But you expect more
That makes you want the exit door
You are your greatest critic
That makes you quit and to not stick
So to yourself why not be nice
And to your surprise
Self doubts will disappear
And the world will be bright with cheer
When you become your own cheerleader
Life will rah rah be oh so much better.

Assuming Can Be Consuming*

Do not assume
Or you will be out of tune
Conclusions will be untrue
Betrayed by things you knew
Don't jump to conclusions
Empty your mind of contortions
Of what is being said
Do not jump ahead
But listen with a clean slate
And the whole wide world will be in a better state
So forget what has ensued in the past
Or you will of yourself make something that rhymes with lass.

*This is a poetic take on this hilarious Sheetz commercial.

Remember Me

Through the years, I have had great mentors.  One of them is the late Mrs. James, the Director of Religious Education (DRE), at St. Bernadette Parish in Monroeville, PA in the early 1990's.  I was just in my first week of teaching CCD or religion to 5th graders when she immediately got to molding me into the teacher she wanted me to be.  She suggested I take a course in Creative Teaching.  This particular course gave me the opportunity to have one of the greatest teachers I have ever met.  I could not recall her name right now but I think it is Mrs. Agnes Hirschhorn or something similar.

The late Mrs. Agnes was not only a master catechist but also an actress that had appeared in many commercials at that time.  I was very impressed most of all by her work ethic and her enthusiasm for any topic or endeavor she wanted us to undertake. There was never a wasted moment in the class. She made the fifty or so catechists in the class engaged in the myriad activities she presented to us.

One particular activity involved us to choose among hundreds of pictures she mounted on construction paper and then create a talk on the topic that the pictures represent.  I decided to collect several pictures on the Holy Eucharist.  But what would I particularly talk about it was something I had to grapple with especially since the dogma on the Holy Eucharist is common knowledge for all Catholics. What new perspective could I present, I asked myself.

I happened to read a wonderful and touching article in the Readers Digest a week before about a man who created videos of himself with his children.  He was suffering from an incurable disease and his days were numbered.  He wanted his young children to remember him forever and videotaping happy moments particularly he felt would help. I took this same idea to explain what the Holy Eucharist is for me.

I remember starting my talk with this story and the father's desire to be remembered.  I went on to say that Jesus did not have any video tape recorder but He too wanted Himself to be remembered forever.  Thus He instituted the Holy Eucharist during the Last Supper.  For me such desire is a great act of love by anybody and I am so impressed Jesus, who has everything, wanted this.  He knew we would need this gift of His presence when He was gone.

Through the years, I have had occasions to celebrate with friends from other denominations in their services. I even in moments of disappointment with my religion wanted to switch i
to another group. What always brought me back is this "dauntless faith" that I am receiving the body and blood of Jesus Christ and not just the bread and wine. It sounds carnivorous to some but I truly believe that Jesus wanted this union with us every time we go to Mass. It is beyond human reason but more the actual workings of the grace when one receives communion or Holy Eucharist that make me have this "dauntless faith to believe".

Today is Holy Thursday and we commemorate the Last Supper when Jesus instituted the Holy Eucharist.  I consider myself lucky that I have the opportunity to partake of this mystery and this gift as many times during the year and not only on the day it is commemorated.

Tinapa't Tops Salad

                


This recipe was taken from the glossy Filipino food magazine Breakfast Magazine and was prepared by Chef Kalel Chan. This was recreated for me by my talented and beautiful sister-in-law Pinky during my visit to the Philippines last year.

Pinky is on the right with her daughters, Roxanne and Bea and granddaughter, Gelay,  during their recent tour of Japan.  

One can substitute spinach or kale for all three unfamiliar sounding vegetables mentioned in the recipe, kangkong, kamote tops and alugbati. As for the salted eggs one can just use hard boiled eggs and add salt to the dressing. Tinapa is an example of salted fish you can use and is available in Asian stores.



Tinapa't Tops Salad

(Kalel Chan from Breakfast Magazine)

20 grams kangkong, blanched
20 grams kamote tops, blanched
20 grams alugbati, blanched
20 grams tomato, julienned
10 grams red onion, sliced
5 grams smoked fish meat (example tinapa available from Asian stores)

For the dressing
1 piece small salted egg
3/4 cup olive oil
White sugar to taste
Salt and pepper to taste

Blend all the ingredients till smooth

Assembly

Pour a small amount of dressing on a plate.
Arrange blanched leaves in the middle.
Add tomatoes and onions randomly.
Garnish with roasted bits of small fish.

Tofu Vegetable Curry

The recipe is very similar to the Spinach in Coconut Milk with Indian Spices in this blogpost.  I added tofu and used a different mix of vegetables consisting of zucchini, carrots and spinach.  It is just as delicious as the inspiration but felt more substantial because of the tofu present and the crunchy presence of the carrots and zucchini.  My daughter gave this the thumbs up.  Just like the original recipe this does not last long since the curry sauce makes it utterly addictive. One of my favorites in my plant based approach to eating.  It has protein in the tofu and the texture of the vegetables and the creamy sauce make it very satisfying.

.

Tofu Vegetable Curry

• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 tbsp ginger, minced
• 1/2 - 3/4 cup water (Note 1)
• 2 red dry chilies, crumbled
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cinnamon
• 3/4 cup coconut milk (Note 2)
• 1 zucchini, sliced
• 1 cup baby carrots
• 1 bag spinach
• salt to taste
• 4 stalks cilantro, chopped

In a saute pan heated to medium high heat, add the garlic, ginger, onion and some of the water. Continue heating and adding the water till the three ingredients are cooked.  Then heat till only a little bit of the water is left then add the chilies, cumin, coriander, turmeric, cinnamon and coconut milk.  Continue to heat at medium heat till the taste of the spices are blended.  Add the carrots and cook till tender.  Then add the spinach zucchini and continue to heat till the spinach is wilted. You want the zucchini to retain its crunch.  Garnish with cilantro.  Serve over rice or quinoa or with Naan bread. Enjoy.

Notes:

1.  I am observing the plant based approach so I skip oil in sauteing but you can use some oil in sauteing the garlic, ginger and onion.  If you are doing this, skip the water.  

2.  You can use coconut cream for a thicker sauce.  If you do not have it, you can place the coconut milk in the fridge overnight and decant the liquid leaving the cream which you can use in place of coconut cream.  

The Same But Not The Same

We hear the same message
But find in it different meanings
We see the same view
But feel from it different emotions
We go through the same activity
But obtain different experiences
We are the same
But not the same
We are unique
We are original.

Five Ingredient Pancit Bihon (Rice Stick Noodles)

Pancit Bihon is the rice stick version of the whole repertoire of noodles in the Philippines.  We have egg (actually flour in some brands) noodles or pancit canton and sotanghon noodles made from mung beans. These three types of noodles are in almost every Filipino pantry even in the homes of those who have moved here in the United States.  I keep them in stock so I have them every time I have a craving for pancit, the Filipino general term for noodles.

In this dish I used the rice stick noodles to make Pancit Bihon, a very popular dish in the Philippines served for everyday meals as well as parties.  I had some guests yesterday and one of them has gluten allergy so Pancit Bihon came to mind.  I was preparing a lot of other dishes so I wanted a simple version of this dish and this is what I came up with.  Five ingredients but everybody loved it including my friend Linda who wanted the recipe.

Five Ingredient Pancit Bihon (Rice Stick Noodles)

• 1 lb rice stick noodles (available in Asian stores and the ethnic sections of large grocery stores)
• 1 box vegetable or chicken broth (4 cups)
• 6 carrots cut into disks
• 6 celery stalks cut into 1/2 inch pieces
• 1 whole cabbage, cut into bite sized pieces
• salt and pepper to taste.

Soak the rice stick noodles in water for 10 minutes for easy handling.  

Place the broth in a pot and place the cut vegetables and cook them till they are soften but still crunchy. Do not overcook.  

Remove the vegetables from the pot with a slotted spoon. Place the rice stick noodles in the broth and cook the noodles till they are pliable and edible and the liquid has evaporated.  Stir while cooking the noodles especially towards the end when most of the broth is gone.  You may add more broth or water if you need it until the noodles are in the pliable and edible state.  Do not overcook it either or it will be soggy.

Mix the cooked vegetables with the noodles.  Season with salt and pepper.  You can use soy sauce or fish sauce instead of salt if you like.  

Note:

This is a large batch. You can freeze the leftovers.  It is one noodle that freezes well.

Zucchini Pasta with Peanut Sauce (Vegetarian Pad Thai)

If you are watching your carbs, this is a recipe for you.  It uses spiralized zucchini instead of rice noodles, one of the latest food trends.  This a vegetarian low carb Pad Thai with an easy delicious peanut sauce.    

                      

Zucchini Pasta with Peanut Sauce (Vegetarian Pad Thai)

Zucchini Pasta

• One large zucchini                        

Peanut Sauce

• 2 tbsp peanut butter
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 3 tsp sesame oil
• 3 tbsp sugar or sugar substitute
• 2 tbsp water
• 1/4 tsp garlic powder
• 1/2 tsp chili paste

Garnish

• 1 scrambled egg
• carrot strips
• green onions, sliced
• ground peanuts, optional

Cut the zucchini with a spiralizer into noodle strips.  Set it aside.

Mix the sauce ingredients with a fork.

Place the zucchini noodles in a bowl.  Place the peanut sauce over it.  Garnish with the scrambled egg, carrot strips, green onions and ground peanuts if using.

How Is Your God Like (Poem)

How Is Your God Like

I always had a hard time being happy

Always forlorn and guilty

Until I found out my image of God

Was making me sick and sad

I used to picture him as a Santa Claus

Rewarding me with a bike

If my actions he liked

Dumping me on the side

If my actions began to slide

Through the years I found

The God I pictured should not be that of that guy who is jolly and round

But more like a good mother or a best friend

Who loves me unconditionally to the end

Whether I am good or bad

Whether I make her proud or sad

This God will be at my side

Happy to rejoice or help me if I need a guide

I no longer wake up scared 

That I will displease and get punished

Or go to bed feeling admonished

I now start the day not blue

But confident my loving God will help me through

Not abandon me when I fail and fall 

But patiently pick me up and guide me to again stand tall

At night I no longer feel rueful

But feeling hopeful and grateful

Because I change my God

To one who loves me good or bad

Who is at my side

Come high or low tide.

Spinach In Coconut Milk with Indian Spices

If you want a quick and easy dish with that Indian flavor then this is the dish for you.  The blending of the spices with the coconut milk will satisfy that Indian food craving you are having. It did for me.  I just woke up with this huge hankering for some kind of dish with a thick sauce with the characteristic Indian flavor.  I was thinking Spinach Palak Paneer but I did not feel like using any cheese, or cheese substitute or even tofu to mimic the sauce or texture (I am plant based).  I also read in one source they customarily blend the spinach to fine texture when cooking this dish.  I did not want to go through that.  I just want my Indian flavored sauce with my favorite vegetable spinach and over quinoa which I perfectly cooked, at last, yesterday.  I am happy to say this dish satisfies all the criteria I was looking to attain.  You will love this dish and do not be surprise you might eat the whole thing.  It was so good and addictive I ate it for breakfast and for my morning break.  

Spinach In Coconut Milk with Indian Spices

• 
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 tbsp ginger, minced
• 1/2 - 3/4 cup water
• 2 red dry chilies, crumbled
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cinnamon
• 3/4 cup coconut milk
• 1 lb spinach (Note 2)
• salt to taste
• 1 tomato, sliced
• 2 stalks cilantro

In a saute pan heated to medium high heat, add the garlic, ginger, onion and some of the water (Note 1). Continue heating and adding the water till the three ingredients are cooked.  Then heat till only a little bit of the water is left then add the chilies, cumin, coriander, turmeric, cinnamon and coconut milk.  Continue to heat at medium heat till the taste of the spices are blended.  Add the spinach and continue to heat till the spinach is wilted. Garnish with the tomato slices and cilantro.  Serve over rice or quinoa or with Naan bread.  Enjoy.

Notes:

1.  I am observing the plant based approach so I skip oil in sauteing but you can use some oil in sauteing the garlic, ginger and onion.  If you are doing this, skip the water.  

2.  You can increase the amount of spinach to 2 lbs but you will have relatively less sauce.  I prefer my spinach to swim in plenty of sauce.

It Is All Real

To earth He came down
Preached from town to town
Love and forgiveness
Are the keys to heaven and happiness
To save us He died on the cross
And to make us believe from the dead He rose
But He wanted us to remember Him forever
So on that Last Supper
He instituted the Eucharist
The bread and wine no longer exist
Turning to His body and blood
For us to be nourished as we should
I believe this though it may seem surreal
For me it is all real
This is my belief
His gift that I will cherish and keep.

Easy Bean Vegetable Ragu Over Quinoa

This is a plant based version of the Easy Sloppy Joe I posted in this blog.  It contains the characteristic delicious sauce that is easily made with catsup and other pantry available spices.  The sauce is both salty from the Worcestershire sauce and sweet from the catsup but not too sweet. I decided to use Lima beans but you can use any type of beans or peas. Chickpeas would be good but I opted for Lima beans since I am sensitive to chickpeas.  I am watching any arthritis flare up on my finger joints and so far the Lima beans have not given me any problems.  I read Lima beans have one of the lowest uric acid content of all the beans.

I resorted to cooking the green pepper using just plain water instead of oil and cooked it with the beans, catsup and the spices.  I like the presence of the zucchini which was cooked just enough so it emains crunchy.  Garnishing with cilantro helps with the overall taste so use it.  The taste of the ragu deepens if it sits overnight.  It is super delicious over newly cooked hot quinoa.  So, so good I forgot about the ground beef version I prepared for my husband.  Not only that I ate the whole ragu for lunch.

Easy Bean Vegetable Ragu Over Quinoa

• 1 can Lima beans or any other type of beans, drained
• 1 green pepper, cut into pieces
• 1/2 cup catsup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 2 tbsp dry onion flakes
• 1/8 tsp crushed red pepper flakes
• 1/2 - 3/4 cup water
• 1 large tomato, sliced into large pieces
• 1 zucchini, sliced into large cubes
• cilantro for garnish
• 2 cups cooked quinoa

Place all the ingredients from the Lima beans to the water in a saute pan and heat using medium heat.  Allow the mixture to boil gently till the green pepper is cooked.  Add the necessary water in order for the vegetable bean mixture not to dry up.  Add the tomato and the zucchini and continue to heat the mixture till the zucchini is cooked but still firm and crunchy.  Serve over cooked quinoa and garnish with cilantro.  

A Whole New World

A whole new world
With my grandchild involved
No more teaching chemistry
But rhymes in the nursery
Filled to the brim is my head
About monkeys jumping on the bed
People on the bus and who they all are
About twinkle twinkle little stars
Crawling itsy bitsy spiders
And that ABC song proudly sang over and over
I no longer care about the value of the pi
How to teach how to convert kilometers to miles
Who Avogadro is and his number
How the students should know how to predict
Using the periodic table for facts to stick
Visions of electrons and protons inside the atom dancing the jig
Are replaced by endless Youtube videos of Sesame Street Elmo, Telletubbies and Peppa Pig
A whole new world for me
And I am happy
I get to be
Just like my little Maddie.

3 Minute Raisin Bread Pudding in a Mug (Plant Based)

This is a wonderful go to recipe when you are craving for a Raisin Bread Pudding just for one serving and had only stale whole wheat bread.  I thought of the mug cakes I had made before for one serving and I had always wanted to make bread pudding the same way.  Foods.com had a recipe for 3 minute Bread Pudding in a Mug which I used as a guide.  However, I wanted a plant based recipe which uses no eggs.

I have heard Aarti Sequeira mention in a TV show that one can use baking powder to substitute for eggs.  I decided to research that further and found the wonderful blog SheKnows.  It had a feature on egg substitutes which mentioned using baking powder as one of the options. According to this post, for one egg you can use two tablespoon water, 1 teaspoon oil and 2 teaspoons baking powder as a substitute.  For my first attempt, I used this combination minus the oil but the bread pudding turned mushy and boiled over apparently from too much liquid in the recipe and the presence of too much baking soda. So I tweaked the recipe in this final form below and it worked. I skipped adding the water to the mixture and tapered the baking powder to 1 teaspoon.  I love the result!.  It had a wonderful form and it did not boil over in all the three minutes it baked in the microwave.  It is very delicious also.

3 Minute Raisin Bread Pudding in a Mug (Plant Based)

• 1/2 cup non dairy milk (I used cashew milk)
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1 tbsp maple syrup
• 2 pieces whole wheat bread, cubed
• 1/2 -  1 tbsp raisins

Add the non dairy milk, baking powder, cinnamon and maple syrup in a large mug and stir with a fork till well mixed. Add to the mixture the cubed bread and soak for a minute.  Add the raisins.

Cook the bread mixture in the microwave for 3 minutes uncovered.  Let it stand for 1 minute before eating.   

Serve with more syrup or whipped cream or your favorite fruit.

Family Happinesses

People are sometimes asked questions during interviews that take them by surprise.  They are usually simple ones, so simple one does not prepare for them ahead of time.  They are not the standard questions like, "Where do you see yourself in five years",  kind of questions that you memorize the answers for.

One question that was asked of me more than ten years ago was simply, "What do you do for fun?".  When I am asked questions that I was not prepared for I usually go through my week and picture in my mind what I did. My answer reflected that in the reply I gave.  I said,"I attend my children's activities as well as my husband's".  The interviewer apparently was not impressed with my answer and pressed me on to give something that was fun like reading a book or other hobbies. I am not sure now what I said after this prodding.

But you see that was what I was doing then and even now. Witnessing everything that was going on with my family's lives and enjoying it and supporting them in the process are the highlights of my life.  This was what I was doing these past two weeks which were filled with events that made my heart swelled with joy and pride.

My older daughter gave birth to her second child, a baby boy, four weeks earlier than the due date. This is extra especial and I am extra proud of my daughter since she gave a commanding and awesome performance giving birth to my new grandson.  First she held off giving birth for about thirty minutes so her husband who was flying from out of town, would be by her side. She went through a delicate natural delivery wherein the baby came through despite a ruptured placenta. There were a lot of commotions I gathered during the delivery but my daughter did well.

The next few days were when I saw my daughter's love for her children especially this new baby.  She spent hours in the Neonatal Intensive Care Unit at Magee Hospital staying and nursing her premature baby. The nurses commented how her patient and conscientious nursing for more than a week really helped the baby go through some complications due to his premature conditions.  She was with him every single day without any complaint.

During this time, as I was going through facebook, I saw an entry by my other daughter announcing the recognition of both the cheerleading and dance teams she was coaching as a sport and not just a club. To top it all scholarships have been instituted for both teams.  Three years ago she was told by the athletic director this would happen but she and I did not expect it would. And this wonderful day arrived!.  I congratulate my daughter for her effort and tenacity for something she is passionate about and the generous recognition of the university for the cheerleading and dance teams as a sport.

Lastly, my husband who is an aspiring opera singer was in the opera Pirates of Penzance as the Sergeant of the Police. This is his first performance with the Savoyards Opera group.  He and the whole ensemble gave a superb performance. Most importantly my husband really enjoyed being with this new group and honing on his performance all this time.

My family's happiness is my happiness and it is the best of happinesses.  That is my idea of fun and I am grateful.

Life Is A Mystery

My brother was a good man
A very very good one
And yet one day he was dealt
With a blow worse than death
To live with a disease
He would fiercely fight with no cease
Seven years he survived
Life to the fullest did he live
Three or more remissions then relapses
But his spirit and will to live never collapsed
He was kind and patient
Never uttered a complaint
Why him he was a good man
Why not someone who is inhuman
To be dealt with this blow
I really do not know
For life is not a problem to be solved or is it
More a mystery to be lived is how it fits.
No explaining needed
Just live, live fully as he did.

Slow Cooker Smothered Pork Chops With White Wine Gravy

Slow cooking is perfect for preparing pork chops with its gravy. I had to stay with my daughter and granddaughter at the Neonatal Intensive Care Unit at Magee Hospital yesterday as my daughter nursed her newborn boy.  I thought of this dish which I could prepare before I left for the hospital and just forget it until I come home to prepare the birthday dinner for my daughter.

I served this with brown rice, crusty baguette, salad, and roasted potato and carrots. Plus of course cake and ice cream at the end of dinner.

My picky taster, my husband, gave it two thumbs up and so did my daughter and son in law. The white wine sauce gave it that special French touch.  The pork chops came out succulent and delicious smothered with the gravy and vegetables. Easy recipe without any sauteing involved. My kind of cooking.

Slow Cooker Smothered Pork Chops With White Wine Gravy

• 2.5 lbs pork chops
• 1/2 cup flour
• 2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp black pepper
• 2 cups sliced mushroom
• 4 tbsp dry onion flakes
• 2 cups chicken broth
• 1/2 cup wine
• 1 tbsp cornstarch in 1/4 cup milk
• 1 tbsp Worcestershire sauce
• 1 large onion, sliced
• 2 red pepper, sliced into strips
• salt and more garlic powder to taste

Mix the flour, garlic powder, cumin, cayenne pepper and black pepper. Divide into two portions. Use the first portion to dredge each pork chop. Set the dredged pork chops aside.  

Mix the second portion of the flour mixture with the ingredients starting from the mushrooms up to the Worcestershire sauce in the slow cooker bowl. 

Stack the dredged pork chops on top of this mixture. Place the onion and pepper on top of the pork chops.

Slow cook for 4 hours at high setting or 8 hours at low setting. I cooked mine in an Aroma Brand rice cooker/slow cooker for 3 hours using the slow cooker setting. 

You can add salt and more garlic powder to taste at the end of cooking.

You can serve this with rice or potatoes, crusty bread and salad. Elegant and delicious. Cest magnifique!

Low Calorie Cream Cheese Cool Whip Frosting

I topped my daughter's birthday cake with this low calorie delicious frosting.  Everybody loved it!  It was very easy to spread for one thing and this recipe was enough to coat a two layer cake.  The cream cheese gives it body which would not be possible with using just cool whip. The cool whip in turn contributes to its easy spreadability.

I added chopped walnuts into the frosting but you can add anything you like for example drained crushed pineapple, chocolate chips, raisins, etc.  The frosting will take any add ons easily because of its sturdy and yet soft texture.

I used aluminum foil and shaped it into a heart as the mold and placed it in the middle of the cake.  I then added the sprinkles into spaces inside the mold.

                               

I decided on adding almond extract to go with the pistachio cake I used but you can use peppermint etc to go with the cake batter flavor you have.

Without the nuts and for 16 servings, the recipe gives only 53 calories per serving. With the nuts it is 149 calories per serving versus 346 when using straight butter for the cream cheese and cool whip combo. Impressive!

Low Calorie Cream Cheese Cool Whip Frosting

• 4 oz low fat cream cheese (1/2 of a brick), room temperature
• 8 oz cool whip lite topping (1 container)
• 1 1/2 cup powdered sugar
• 1 tsp almond extract (or your choice)
• 1 tsp vanilla extract
• 1 tbsp milk or less
• 2 cups chopped walnuts (optional)

Mix the cream cheese, cool whip, sugar and flavorings. Add milk to achieve the consistency you want. Fold in the walnuts or your choice of add ons.

Here are the nutritional facts.

Recipe Above With Nuts

16 servings

Nutrition Facts

Serving Size 35 g

Amount Per Serving

Calories 149 Calories from Fat 84

% Daily Value*

Total Fat 9.4g 14%

Saturated Fat 0.6g 3%

Cholesterol 1mg 0%

Sodium 40mg 2%

Potassium 95mg 3%

Total Carbohydrates 13.3g 4%

Dietary Fiber 1.1g 4%

Sugars 11.3g

Protein 4.8g

Vitamin A 1% • Vitamin C 0% Calcium 2% • Iron 3%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Very low in cholesterol
• Low in sodium
• High in manganese

Bad points

• High in sugar
• Contains alcohol

Recipe Above Without Nuts

16 servings

Nutrition Facts

Serving Size 20 g

Amount Per Serving

Calories 53 Calories from Fat 1

% Daily Value*

Total Fat 0.1g 0%

Cholesterol 1mg 0%

Sodium 39mg 2%

Potassium 13mg 0%

Total Carbohydrates 11.7g 4%

Sugars 11.1g

Protein 1.1g

Vitamin A 1% • Vitamin C 0% Calcium 1% • Iron 0%

Nutrition Grade D

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in saturated fat
• Very low in cholesterol

Bad points

• Very high in sugar
• Contains alcohol

If Using 2 Sticks Butter (include nuts)

16 servings

Nutrition Facts

Serving Size 57 g

Amount Per Serving

Calories 346 Calories from Fat 290

% Daily Value*

Total Fat 32.2g 50%

Saturated Fat 15.1g 76%

Cholesterol 61mg 20%

Sodium 164mg 7%

Potassium 90mg 3%

Total Carbohydrates 12.9g 4%

Dietary Fiber 1.1g 4%

Sugars 11.3g

Protein 4.0g

Vitamin A 14% • Vitamin C 0% Calcium 2% • Iron 3%

Nutrition Grade F

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sodium

Bad points

• Very high in saturated fat
• Contains alcohol