I have decided to take on a new task these days. Instead of going with the old favorites of my family, or exotic meats, I am instead going to go through old recipe books that I have lying around. Many of them were passed down from my mother, who is still alive, but no longer uses these books (or never used them in the first place!) Continue reading
Please welcome back to the kitchen, Cheryl Norman! She’s here to help us learn how to fight breast cancer by eating the right kinds of foods. Congratulations on winning your battle and through it all never giving up! And yay on your newest release, RUNNING OUT OF TIME!
It’s October and Breast Cancer Awareness Month. In 2010, I underwent surgery, chemotherapy, and radiation treatments to rid my body of breast cancer. Happily, I’m 3½ years as a survivor today, but I’m still under treatment. For two more years I will take estrogen-blocking medication, and I continue to monitor with follow-up appointments with my oncologists. I’ll do anything to prevent a recurrence of this disease, including changes in my diet. I hope what I’ve learned will help you, too. Continue reading
Greetings, Chicklets and Roosters. Arlene here. As I told you last week, I’ve been feeling the pressure of getting ready for my October release, “Diva in the Dugout.”
One of the ways I’ve been preparing is keeping up with all the comings and goings on the Turquoise Morning Press author’s loop. There’s a large and talented group of folks writing great stories — and blogging about them.
Take it away, Judy! Continue reading
Okay, first, I joined Weight Watchers. Seeing my flabby arms in pictures at the RWA conference made me go… hmmmm.
So I planned all my meals this week (and by this week, I mean Sunday through Wednesday), including chicken strips and antipasto and tacos and hamburgers. And we had leftovers last night.
But last night … I completely forgot about dinner. So we had Chinese takeout.
Now, I did get the diet dish of steamed chicken and veggies. But I also had an eggroll. And lo mien. And some fried rice. And a piece of honey chicken. And more lo mien.
Good thing my week restarts on Friday, right?
Antipasto is so easy. Pasta. Meat. Cheese. Veggies. Dressing. Voila! Here’s mine:
1 box of ronzoni garden harvest anything.
1 (or more or less, depending on how long the slice) thick slice of deli turkey (like, a quarter inch thick), chopped into bite-sized pieces
1 (or more or less, depending on how much you like cheese) thick slice of provolone cheese (or your choice of cheese), chopped into bite-sized pieces
Mini Turkey pepperonis. I tried salami, but it didn’t have the kick I wanted. These already come in bite-sized pieces.
Italian dressing. I’d be extremely impressed if you were able to cut this into bite-sized pieces. I’d also want pictures.
Vegetables, chopped into … right. Bite-sized pieces. Cucumber and tomatoes are my staples. I also add artichoke hearts and hearts of palm. Sometimes I add red pepper. Heck, you could even add fruit if you want (and purists everywhere, who were mostly okay with the pepperoni, now full-out disagree).
One thing, though. I hate olives. HATE THEM. With the passion of a thousand burning suns. So you won’t find them anywhere near my recipes. Or even in my house. And I’m certainly not suggesting you add them to your meal. Even if you do chop them up into bite-sized pieces.
Cook the pasta according to package directions. Mix it with some dressing so it doesn’t get sticky, then put it in the fridge to cool down. I usually do this the night before.
THEN – add everything else and mix it up good! Add more dressing as you see fit. Eat and enjoy. I think one cup of it is maybe around 12 points. Which is kinda a lot, but my breakfast and lunch are usually light on point values.
… yeah, I got nothing by way of questions for you. What did you have for dinner last night?
While many of my fellow Chicklets are living it up in Atlanta at the RWA National Conference this week, I’m home, doing what I normally do: Work, softball, writing and Starbucks sitting.
I’d already decided not to attend conference (with good reason) when a coworker asked if I could trade vacation weeks with him — and since I didn’t have plans anymore, I agreed.
I’m slightly jealous of all the fun they’re certainly having — the late night gabfests and fun dinners with friends — and all the great info they’re sure to be learning, both in and out of workshops.
I’m already counting my pennies for San Antonio in 2014.
Until then, a Chicklet has to eat … more than 365 dinners, as a matter of fact. 😉
This Chicklet will be making more than one meal starring her new favorite food, brussels sprouts.
Hello Chicklets readers! Lis’Anne here with a past Guest Rooster in the house today. Jon Akers is sharing one of his culinary masterpieces, a hearty pasta dish. Welcome back to the Kitchen, Jon! 😀
Looking at the past month or so of posts, I note that there is a severe lack of dishes and recipes that are, well… not necessarily healthy for you. As such, I present to you a favorite pasta dish of mine that is possibly going to set your taste buds into overdrive and your heart into palpitations of distress. Linguine alla Carbonarra!
Good morning roosters and chicklets! Please welcome Cheryl Norman to the kitchen! If you dream of some day traveling across the U.S. in an RV, having Cheryl’s cookbook sure will make meal planning a breeze!
The Traveling Cook
I believe recreating dishes from other regions is the next best thing to travel. Continue reading
When Kimberly’ first enovella, “Love on the Line,” was released recently, it jumped to the top of my to-read queue. Continue reading
Okay, not really. Because let’s face it, HP is wicked with a wand! But I did just throw a Harry Potter themed birthday party for my eight-year old.
We went all out to make the house as magical as possible. From turning our front door into Platform 9 3/4 to sorting the children into the four Hogwarts houses, right down to food from the books. The entire family got into decorating the house. My father-in-law took charge of ensuring the entryway didn’t blow apart in the gusty Virginia winds that day! 🙂 Continue reading