It’s not Bambi- get over it

Post 2 for today

 I love exploring new recipes (thank you, family, for being so willing and such good sports). Most of the time they work out quite well, but once in a while we’ll get one that goes into the scrapper. I had one of those last week.

In the past two weeks I have made approximately 10 meals; 5 of them were new recipes I had gotten from various websites or cooking magazines:

• Quesadilla Casserole (4 out 5 stars)
• Fish Newburg (4 out of 5 stars) – we were given some fresh blue fish
• Lazy Bolognese Lasagna (2 out 5 stars)
• Chicken Tortilla Soup (5 stars!)
• Dill Salmon Pasta (3 stars)

And 2 others that were just my pure genius ;p.

• Greens and Beans Chicken Soup Soup’s On! (5 stars!)
• Venison (5 stars!)

I have to explain the venison. It was so good. I didn’t take any pictures of it, because let’s face it, not everything photographs in a way that actually depicts its flavor. It was, overall, not the most colorful plate.

I’m not a deer eater by large. I did not grow up eating venison and once I married a Southern boy I still did not take to it much. Not to mention I had no idea how to cook it. Every once in a while we’d be given deer meat and I’d usually muddle through some sort of recipe, or actually I’d just give that job to Cory. The only times I ever enjoyed venison was once when someone gave me homemade deer jerky, and another time when a  friend pan-fried it up with homemade gravy. It was this second way I tried to make it last night.

 A few days ago Cory texts me asking if I want any deer meat. I say sure, not sure why seeing as I’ve never been very successful at preparing it, but we often are given fresh meat from our hunter friends, or fish that’s caught locally. It was a beautiful tenderloin, and I forgot all about that text until I found the meat in my refrigerator the next day. So this is what I did, and man, did it come out good!

First I soaked the tenderloin in some salt water for about 2 hours prior to cooking it. This was Cory’s suggestion. I never would have thought of this, so you more experienced venison-eaters may be better aware of this practice.

Then I sliced the tenderloin into medallions and pounded them slightly with a wooden meat hammer, just to tenderize the meat a bit. (Jadon helped; he thought it was super fun to hammer a piece of meat.) I sliced up 1/2 an onion and threw it into a bowl with the medallions. Then I tossed it all with salt, pepper and a few tablespoons of flour.

After I heated some oil in a pan I layered the coated medallions and onion and them brown on both sides. Then I added some beef broth, about 1/2 a cup or so and let it simmer. As the gravy thickened I added more broth until I had put in about 2 cups. I did this over a period of 30 to 45 minutes. It probably didn’t need to take that long but I was stalling because my rice was not cooperating.

I served the medallions over rice with yellow squash and zucchini rounds sautéed in a little butter, EVOO, and salt and pepper, and some green beans for the boys. The meat was flavorful and tender. All my boys ate it up entirely. I will not have any issue with preparing venison again.

What great venison recipes do you have to share

 

Chicken Tortilla Soup

I love chicken tortilla soup. Seriously. I first got hooked on it about 8 years ago when a deli/restaurant called McAlisters opened in the town we were currently living in. The chain itself spreads over half the states so you may be familiar yourself with it. They serve one of the very best chicken tortilla soups I’ve ever had, and if you’re feeling a little adventurous you can even get it in a bread bowl. Since then I’ve sampled many other restaurant tortilla soups, as well as recipes I’ve come across.

This one here is pretty darned good. It comes from www.eatbetteramerica.com and I made it for the first time last Saturday night for dinner. There was nothing left because I finished the last of it around midnight when I couldn’t sleep for the intense craving. I still have that craving and plan to make it again tonight- not for our dinner but just because I want some more.

 

Chicken Tortilla Soup

6 Corn Tortillas (6 inch)

2 T. Vegetable Oil

1 Small onion, chopped (1/3 cup)

2 Cloves garlic, finely chopped

1 Medium Anaheim, poblano or jalapeno chile, seeded & chopped

1 Carton (32 oz) chicken broth (4 cups)

1 Can (14.5 oz) fire roasted diced tomatoes, undrained

1/2 t. (kosher or sea) salt

1 1/2 C. shredded cooked chicken breasts

Avocado slices, if desired

Shredded Monteret Jack cheese, if desired

Chopped fresh cilantro, if desired

1 lime, cut into wedges

• Heat oven to 450*. Brush both sides of tortillas with 1 T of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in a single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
• Meanwhile, heat remaining 1 T oil in 3-quart saucepan over medium-high heat. Cook  onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
• To serve, divide half of tortilla strips among 6 individual serving bowl; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

 

How I Made This:

As usual I change things in recipes. Sometimes it is because I don’t have the specific ingredients, and other times it is because I think a step is unnecessary. With that being said, I think homemade tortilla strips are a yummy treat, but I personally don’t have the patience or the time. So this is what I did instead.

Forget step 1. use tortilla chips, which I always have in the house because they are so versatile. Start at step 2. I didn’t have any chicken ready to go so I poached 2 breasts in some chicken broth and then shredded them with forks after they’d cooled down a bit. I also can’t ever find fire roasted  tomatoes in my local supermarket so I used a can of regular diced tomatoes. In place of fresh cilantro I used 1T of dried, but today I have fresh

Now for the twist: take about 2 handfuls of tortilla chips and crush them into the soup. Let them soften and dissolve. They will add that unique tortilla flavor and a slight thickness to the broth that is more authentic. I also used a mini food processor to chop up the onion and garlic super fine. This also adds to the desired texture of a tortilla soup. I then threw in the chicken and let the whole thing simmer for a bit. I like to infuse all the flavors, and adding the chicken at the end just to heat it through doesn’t really do that.

I didn’t have any limes, but I did have an avocado all to myself because no one else in my house likes them (I know, right!??), and I served the soup with more tortilla chips. Cheese wasn’t even necessary- it’s that good! Besides, don’t add fattening calories if you don’t need the flavor enhancer.

For those who aren’t crazy about tomatoes (ie. my kids), you can always puree them and then it’ll give the soup more of a tomato-y broth. I am considering trying this just to see if I can’t get it to come out closer to McAlister’s (which is neither tomato or chicken, but a weird fusion of the two. very frustrating). Another ingredient, suggested by my hubby, is to add beans (he loves beans. I think that says a lot about him). I guess a white bean like navy, or pinto.

Try this soup and see if you don’t crave it for the next week! Enjoy!

 

Chicken Soup for the Soul Day

It really is. Today. The Official Chicken Soup for the Soul Day. It’s a celebration about you created by none other than (drumroll please…..) Chicken Soup for the Soul Enterprises, Inc.

According to the creators of the book series of the same name, Chicken Soup for the Soul Day was created as “…. a celebration of who you are, where you’ve been, where you’re going, and who you will be thankful to when you get there!”

So take this day as a celebration of the value and healing of chicken soup, especially mom’s chicken soup. Chicken soup has long been seen as remedial for colds, flus, and just about anything that ails you. You can’t find that healing in a can. You can only find it in mom’s homemade chicken soup.

I am forever making some kind of chicken soup. It seems I always have leftover chicken from some recipe, and throwing it into a pot with some rice and veggies. Chicken soup is one of the easiest and comforting foods there is.

 

Have a happy Chicken Soup for the Soul Day.

http://www.chickensoup.com/default.asp

The Primal Diet

In my search for healthy (and budget-friendly) recipes and meal ideas, I’ve come across quite a bit of Primal Diet talk. This is not a new concept if you’ve ever heard of or read Foods Jesus Ate, What would Jesus Eat?, and Moses Wasn’t Fat. But there seems to have been a reinvention that is sweeping the internet. This is awesome!

What is The Primal Diet, you ask?

It’s been called other things, like the Caveman Diet or the Paleo Diet. It is pretty much what is sounds like. To some it may be more of a raw diet, but overall it is eating foods that are natural and un-processed. It has also been referred to as the raw meat (or neolithic) diet, but as for me, that is not what I am advocating here. I do not think cooked meat is the cause of all our problems (i.e. diseases, obesity, allergies, etc) . It is the processed foods we eat, and that includes more than just meat.

Think about what you eat on a regular basis. When you go to the grocery store do you tend to go down every aisle and put something in your cart? How much of your food comes in boxes or cans? How much of what you eat and serve to your family comes from a box or a can? This includes frozen meals as well.

The bottom line is this: the more ingredients listed on the packaging  = less healthy for you. Convenience isn’t better. It may be faster but it is doing you and your family’s bodies more harm than good. It might take a little bit more of your free time, and initially it might seem as though it is taking a little bit more of your paycheck (until you figure it out), but healthy meal planning is worth it in the long run.

Go to your pantry and pull out that box of Hamburger Helper. How many looooooooong, hard to pronounce, chemical-sounding words are listed in the ingredients? This is bad for you. (I’m only using Hamburger Helper as an example- no offense meant.)

Images courtesy of Mark's Daily Apple

...and theprimalblueprint.com

Did you know that the Food Pyramid has changed…again? Actually, there were nutritional guidelines issued by the U.S. government long before the words “food pyramid” were even introduced. Back in the 1920′s guidelines were shockingly different from what they are today. Most meals were recommended to be centered around milk, with a little bit of grains, like toast or even a biscuit-like cookie. Think milk toast….blech! Then the “Basic Seven” was introduced in 1946 by the USDA: the first ever Recommended Daily Allowances guideline. No serving sizes were defined, and butter was a food group.

Next came the “Essentials of an Adequate Diet”, which cut the seven groups down to four. Those 4 food groups being the ones we’ve all grown up learning. The focus was still on getting “plenty of food”. How little known it was that the focus would shift to making sure people didn’t eat too much.

In 1979 the name “Food” became the new guide where the USDA addressed the link between certain foods and chronic diseases. This is when the category of “Fats, Sweets, & Oils” were added to the 4 basis food groups, but cautioned with moderation.

The food pyramid debuts in 1992- I had no idea. I thought it had always been around. Funny how I was already 20 years old when it made its appearance. That just goes to show you how healthy I was. Funny thing about the food pyramid is that you’ll see the good fats (ones that protect the brain) are shared in the same blocks as bad ones (artery-clogging fats). Bacon was considered equal with lean poultry. And 6-11 servings of bread a day? Really? We scarfed it up, not knowing any better, because the USDA told us to do it.

In 2005 the pyramid got an edgy make-over and was called “My Pyramid”. It was vague and confusing and most people didn’t understand that the wedges indicated that some foods were supposed to be eaten in smaller quantities than others. But just in 2011 a new diagram popped up showing us what to do, called the The Plate and The Moon. The plate is for our four basic food groups, and the moon is for a serving of dairy. On one half of the plate there should be all vegetables and fruit (I recommend more vegetables, as most would, but did you know it is not good to eat most fruits with a meal? More on that some other time…) And the other half of the plate should be all protein and grains (and please don’t forget that “protein” is more than just meat. Try some beans once in a while).

I find that eating healthy can lead to questions when it comes to snacking. If you’ve been able to research recipes and plan meals you’re on the right track, but if you craving something in-between meals, or if you’re on the go and need a replacement meal, then here is a list of little to no preparation primal snacks.

Seeds and Nuts (Walnuts, Almonds, Pistachios, Macadamia, etc.), Almond Butter, Hardboiled Eggs, Jerky (Be careful of certain brands; it’s best if you make your own.), Canned Salmon or Tuna (Albacore), Smoked Sardines, Cold Shrimp, Cold, Sliced (unprocessed) Meat, Avocado/Guacamole, Black and Green Olives, Half of a Coconut (and other Coconut products), Fresh and Dried Fruit, Veggies (jimcama, celery, cucumbers, peppers, cherry tomatoes, etc.), Sauerkraut, Pickles, Salsa, Dried Seaweed, Dark Chocolate.

A few great websites I have found are:

Primal Toad @ http://www.primaltoad.com/

Mark’s Daily Apple @ http://www.marksdailyapple.com/primal-blueprint-101/

Mattie Roberts @ http://thecareandfeedingofdivas.com/

CITED: http://www.washingtonpost.com/wp-srv/special/health/food-pyramid/

Harvest Bread

In my search for healthy recipes I came across this. I was so excited to make this bread and try it. As usual with new recipes there’s a learning process, and while this came out really good, I’ll know exactly what to do differently next time to make it even better!

The recipe came from www.eatbetteramerica.com  If you have never looked at this site before, you should. It is full of great recipes, and it even shows you how to take a favorite and “healthify” it.

Harvest Bread

1 can (8 oz) crushed pineapple in juice, drained and juice reserved

1/4 C. fat-free cholesterol-free egg product or 1 egg

2 T. canola or soybean oil

1 1/2 C. all-purpose flour

3/4 C. packed brown sugar

1/2 C. raisins

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. ground cinnamon

1 C. shredded carrots

1 C. walnuts

**Heat oven to 350*. Spray loaf pan. Discard 3 T. of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan. Bake 50 to 55 minutes or until toothpick comes out of center clean.Cool 10 minutes and then remove loaf from pan to wire rack. Cool completely, about 1 hour, before slicing. Makes 16 servings.

Nutritional Info: (1 serving) Calories 180, Cals from fat 60, Total Fat 7g, Cholesterol O mg, Sodium 16 mg, Total Carbs 27g, Fiber 1g, Sugars 15g, Protien 3g, Vit A 25%, Vit C 0%, Calcium 4%, Iron 6%.

How I made this:

I made this according to the directions but I found that there really was not an excess of pineapple juice. Because the pineapple is crushed it holds its juice, and so less than 3 T. came out. I did not squeeze the pineapple juice out but instead left what was in the can. The 2 T or whatever that came out, I did discard it, but the next time I make this bread I will add it all. There is no way it will hurt the bread, and it will probably make it better.

I completely forgot the carrots, and am disappointed because I know that would have been a fantastic addition. I will definitely remember them next time. I also used EVOO because I don’t use any other oils when I cook, and I often use a 1/2 &1/2 mixture of unbleached all-purpose flour and whole wheat flour, but this time it was only unbleached flour. Most recipes that call for cinnamon never ask for enough, and so I put in at least 1 full teaspoon.

Anyone thinking “Morning Glory” right now?

This is a very healthy version of a quick bread, packed with flavorful fruit, vegetables and nuts, and can easily be made into muffins. Breakfast eaters tend to have better overall diets than those who skip morning meals, and so this is a particularly good breakfast if you’re in a hurry or just want something different from the same old cereal or eggs and toast.

Personally, I’ll be eating this any time of day. Just spread on a little cream cheese…..yum!

Flat Bread Heaven

I came across this simple recipe so long ago I can’t even remember when…maybe a dozen years ago? I have made this a variety of ways but I always come back to the original. I love this flat bread. It is so good and wholesome.

1 piece whole wheat flat bread

1 oz. goat cheese

1 plum or roma tomato, sliced or diced

fresh basil leaves (it’s a matter of taste)

Broil for a few minutes. I use my toaster oven and do a quick toast as well to get the bottom.

EXTRAS:

I always use a cooking brush (a small paint brush- about 1 inch. wide) and brush a very thin layer of EVOO over the bread. Then I cut up the goat cheese and sprinkle it over the bread. It’ll soften pretty quick so then you can smooth it out over the bread if you want. A little goat cheese goes a long way, and it’s better to smooth it out some so that little pieces aren’t rolling off your wedge as you’re trying to eat it.

Any type of tomato will do. If you want sliced, slice them thin. Diced tomatoes tend to roll off the bread (I had that problem today in fact!) but makes biting into it all easier.

I’ve used dried basil in a pinch so if you don’t have any fresh don’t let that stop you. Fresh tends to shrivel up when heated, so use a lot. I love basil and no recipe could possibly call for enough. I used fresh today and as you can see, it shriveled up quite a bit. It was still tasty but clearly I didn’t use enough.

I’ve also used feta and provolone cheeses. I love feta! But this does not make for a low-fat meal, so stick with the goat cheese.

Enjoy!

Living with ADHD

I don’t have words to express my feelings. I do not trust them. When dealing with an ADHD child I often feel as though I am in a race against time, and time is definitely against me. There is no quick fix. It all takes so much time! Time to get in with the doctors, time to test and evaluate, and then time to wait for the evaluations and diagnosis; time to see if the medication is right, time to change the dosage and then see if it’s right again, then time to completely change the medication and see which dosage works.

Now we have to wait for counseling sessions, for what results we can possibly hope to achieve. We have to wait for another, better, more knowledgable doctor, and a whole round of driving 1 -3 hours once a week, once a month, whenever…. Adding anxiety meds into the mix.

In the meantime, my ADHD son is having breakdowns in school almost everyday. What more the school and his IEP can do for him, I do not know. We are so blessed to have this amazing team surrounding him, doing everything they can for him. They do so much for him already.

I know that you can’t always be in control of who teaches your child, and how well they do or don’t deal with ADHD children. And that is part of the frustration.  But I do know that calling me and telling me that my child is having a hard day, and will I please speak to him to calm him down, is a signal that someone over there isn’t equipped very well, and I’m not talking about the 10-year-old.

It’s okay. I can talk to him at school and try to reason with him, calm him down and make him feel better. But I can’t do it every week, and I shouldn’t have to. Main reason being not even a phone call from mom can whip a child into shape, and all it does is frustrate me even more knowing that my child is in tears at school every day  because he feels frustrated, overwhelmed, and anxious.

He doesn’t reason like we do. If you have an ADHD child (or spouse) you know what I’m talking about. I’m not making excuses for him, I’m saying that he requires a different kind of communication if you want positive results. Yes, it’s hard. Yes, it’s a pain in the butt. But that’s the way it is. Parents who have ADHD, ADD, Autistic, mentally handicapped, physically handicapped, etc. children have to learn how to deal with their children. And as a society, you do, too. There is a responsibility here that falls on every person who has contact  with and a direct impact on these children. Don’t think that just because he’s a “behavior issue” that the momma bear won’t come out.

I don’t know what to do. Every year, every grade level, every day is extremely important in the life of a child, from physical and spiritual health, to mental and I.Q. health. Every day my child feels frustrated and overwhelmed, every day his anxiety overcomes his ability to focus and reason, and how is this good for his overall academic health? What am I supposed to do in the meantime while we are waiting on doctors and meds and counseling?

I thank God for him every day. He is so sweet, and loving and generous. I can’t find fault in his ADHD because if he didn’t have it he’d be someone else, and I love him.

There is so much information out there about SPD and ADHD that I won’t even get close to covering it. In fact, I’ll be the first to admit that I don’t know a whole lot about it. It’s an education in process and any ADHD parent out there will agree. A lot of the available information is conflicting, cryptic, and misunderstood. For such a large word, it is truly an individualized disorder.

SPD means Sensory Processing Disorder. From what I know, you can’t be ADD or ADHD without having this disorder as well- for the most part.

ADHD is Attention Deficit Hyperactivity Disorder. ADD virtually is the same thing without the hyperness, but it does not make the attention deficit any easier.

APD is Auditory Processing Disorder. This is something that we are currently screening Number Two for. It’s best to look at all the possibilities and options and work backward from there, eliminating as you go. Your best defense is to narrow the disorders down as best you can so that you can focus on the real issues.

Anxiety: Number Two suffers from anxiety, which is more of a front-runner than the ADHD. Unfortunately, ADHD is only 1 of 5 recognized disorders that are covered by insurance and government organizations. There is so much else out there- it’s a shame to label someone just so the schools can legally put your child into a 504 or IEP.

Alas, anxiety often gets labeled alongside depression. This is more of a standard coating for doctors and medication decisions. Don’t let it bother you too much- you know your child (or yourself) better than anyone else, but be clear about what the issue is and what kind of care you expect in return.

 

The rant was theraputic- thanks for enduring   Keep a lookout for my 2nd post of the day Flat Bread Heaven.  http://thehomeheart.wordpress.com/2011/11/09/flat-bread-heaven/

Greens n’ Beans Soup & Dolly’s Polish Cabbage Soup

I love soup. It’s the perfect comfort food to me, especially this time of year when days are shorter and much colder. Soup not only fills you up, but it warms the soul. Most soups are also healthy as long as cheese and cream bases are avoided. In these times of economic hardships, soup is an inexpensive way to fill stomachs without emptying wallets. Plus, soups freeze beautifully and they can make several meals.

I have several favorite soup recipes, but most of the time I just take what ingredients I have and throw them into a pot. The only downside is that I can’t always exactly duplicate a soup that turns out awesome, but I rarely turn out a bad soup so the upside is re-creating isn’t always necessary.

Once upon a time my husband went to a restaurant and ate a soup with collard greens and white beans in it. He absolutely loved it and came home raving. I happen to have some leftovers in my fridge: collards and chicken to be exact. I think we have the makings of a soup. And since it’s a very grey, chilly, and rainy weekend, a heart-warming soup sounds like the perfect thing.

Homemade Greens & Beans Chicken Soup

This soup turned out great. The only problem I have with low-fat soups is that the flavor is usually made up for in the sodium. In that case I make sure we all drink plenty of water with our meal.

 Talk about within the budget! I made this soup almost entirely with leftovers and what I had in the pantry. Whenever my staples get low I always stock up on a variety of beans (pinto, black-eyed, kidney, etc.) and several cartons of chicken broth. After making 2 soups this weekend all the chicken broth I bought last week  is gone. Luckily my local Dollar Tree carries an excellent all natural brand, so I can easily stock up and stay within my budget.

Beans and Greens Soup

In a large pot I combined 1 (15 oz) can of drained and rinsed navy beans

1 container leftover collard greens and its cooking broth (about 1 1/2 Q. total and I used chicken broth, onion, & celery to cook the greens in. No pork.)

I added another quart of chicken broth

2 leftover chicken breasts, already cooked, cubed or diced

1 T. onion flakes

**This alone would have made the awesome soup I was aiming for, but it was even better because of something extra….

The 2 leftover chicken breasts were from a dinner I’d made 2 nights before called Tarragon Chicken. This is such an easy and yummy meal (thank you, Mom, for showing it to me) and my boys always love it. It’s super easy, but be warned, it is fattening. It’s best served with mashed potatoes but this time I made basmati rice. Don’t forget the vegetables, like sautéed squash and zucchini.

SO basically I added the leftover tarragon sauce to the soup, which was honestly only about 4 T. but it was enough to give the soup a hint of creaminess and a wonderful added tarragon flavor. Fabulous!

I’m guessing you would like to know just what exactly is tarragon sauce? If you’re not, you should be….

Mini Corn Bread Muffins

Hubby calls them Corn Bread Nuggets

Since I knew I would be doing this blog on making up a soup from leftovers, I decided I’d throw in a recipe I’ve used for years. This soup is super yummy. An old family friend introduced this soup to us when I was knee-high to a grass hopper. I have no idea who Dolly is, but nevertheless…

Dolly’s Polish Cabbage Soup 

1/2 C. celery & carrots each, thinly sliced

1/4 C. butter

2-3 C. shredded cabbage

1 C. leeks, sliced using white and lighter green parts*

2 quarts chicken broth

2 C. potatoes, in 1/2 inch dice

1/2 t. marjoram

1 t. parsley

1 T. dill weed (I use twice as much because you can never have too much dill!)

1 lb.  turkey polish kielbasa, sliced 1/4 inch thick

Saute the carrots and celery in the butter for a few minutes just until they begin to wilt. Add the rest of the ingredients. Bring to a boil; lower heat and simmer, uncovered, for 20 minutes. If the cabbage and potatoes are not tender, simmer for a few more minutes. Serve at once with crusty french bread. Serves 6-8. **Obviously you can throw everything into the pot and let it cook together in time, but you should at least make this soup exactly as directed at least once.

This is why I’m hot.

I’ve got a great group of girlfriends! Throughout the year whenever a birthday comes around we use it as an excuse to get together for a Girl’s Night. Sometimes these are the only nights out I get, and so I love it when a birthday comes around. In this case it was Nicole’s birthday, and as we toasted with a glass of champagne, she simply stated her love and appreciation for each of us. Then as she gestured to all of us, she said, “This is why I’m hot.” And so it became our tagline.      

Me, Tia, Elke, Jennifer, Gia, MaryEllon, Candy, and Nicole

My girlfriends are beautiful, both inside and out, and as a group they can be intimidating (in soooo many ways!). We are all busy moms with jobs and homes to take care of, and so often times we don’t see each other for weeks at a time. There are some who will get on the phone or meet for coffee, there are others who don’t. It doesn’t matter because when we do finally all get together it’s always a fabulous time. Nothing is ever lost during those busy weeks of separation. No one ever gets self-conscious and wonders if maybe someone is ignoring them or mad at them. They are truly wonderful, adult female relationships that every woman needs.

Jennifer and Elke

 

 

Tia and Candy

 

 

 

 

 

 

 

 

 

 

 

 

 

We had dinner at an amazing place that a friend owns called the Inn at Pamlico http://www.innonpamlicosound.com/. It’s one of our favorite places to have a birthday party.  The food is always spectacular and the ambiance is even better. Living in a small community means that everybody knows the other person, and if you don’t personally know someone, chances are your friend, or a friend of a friend does. With the exception of the tourists, you are never around strangers.

 

 

 

The Birthday Girl

 

 

Me and Gia

 

 

 

 

 

 

 

 

 

 

 

 

 

 

May every birthday surround you with beautiful friends, and every year be better than the last. Happy Birthday, Nicole!

 

 

 

 

Amazing Pace

November 1st started the kick-off for a healthy life-style initiative through a program with our insurance company. It’s called The Amazing Pace. I love some of the medical benefits we get through the Methodist Conference. One of them is an annual monetary reward used as a wellness incentive, and can be applied to every person in our household, regardless of age, as long as they qualify. It’s basically a point system, and to qualify each person must have a minimum of 100 points. Almost everything is worth ten points, except for things like walking and other physical activity, which count as 1/4 point per mile/hour, respectively. The 10 pointers are things like annual dental and eye exams, flu shot immunizations, mammograms, routine physical, fitness club membership, taking vitamins and eating 5 servings of fruits and vegetables. Sounds easy but you must have proof of most of it, and it’s not always easy being able to prove how many miles your kid runs or walks in a day, or yourself for that matter.

Which is where The Amazing Pace initiative comes in. It’s a pedometer-based walking/wellness program. These groovy little pedometers can hold info. for 41 days, and it keeps track of the number of regular steps you take vs. aerobic steps, how many calories burned, and how many miles walked in a 24 hour period. It even tells me the time! I don’t have to turn it off and it automatically clears to zero each day. All I have to do is periodically plug it into my computer and login to the website, and the rest is done. I’ve already walked 1.13 miles today

There are other really great benefits to this program. Walkingspree gives access to a database of 65,000 foods and 7,000 healthy recipes. I can’t wait to dive in and see what I find. I’ll be sure to share! There are also cool features such as virtual walks and other challenges. It’s also been studied and proven that people who wear pedometers are more likely to walk more, resulting in more steps, and more calories burned.