Pass it on ♥!!
Friday, March 18, 2011
Wednesday, March 9, 2011
Spring - Is Almost Here
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When we moved into our home (on my 31st birthday) 17 years ago we were so excited! My husband worked in San Francisco and we decided to move about 60 miles north of The City to look for a house at a better price. The home we found had been completely refurbished inside - new carpets, linoleum, paint, fixtures, etc. but still had all the original charm - lift windows and a beautiful 1951 Wedgewood stove (that still cooks like a dream). It was perfect for us. One surprise though came about 2 weeks after we moved in. A large tree right outside our bedroom window began to bloom. This rather ordinary looking tree was all at once transformed by these amazing pale pink flowers in such abundance that when the wind blew tiny petals wafted down like a flurry of snowflakes. One look at that beautiful tree each year and we know... spring is almost here.
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(Above photo on the left copyrighted to Sabina DeShazo & barefoot in the orchard - photo on the right is courtesy of Jupiter Images)
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(Above photo on the left copyrighted to Sabina DeShazo & barefoot in the orchard - photo on the right is courtesy of Jupiter Images)
Tuesday, March 8, 2011
Get Involved - "Happy International Women's Day!!"
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(Above Photo - UNHCR / S. Schulman)
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Today marks the 100th anniversary of International Women’s Day!! Right now, around the world, thousands of events are being held to recognize all the progress women have made over the years!
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Help spread the word about this special day! Visit and get involved with Women Thrive Worldwide.
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- Tell a friend Tell the women in your life about International Women’s Day.
- Facebook Sample status: Happy International Women’s Day!
- Twitter "Happy International Women’s Day!"
(Above Photo - UNHCR / S. Schulman)
Friday, March 4, 2011
To My Mother - Happy Birthday!!
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I am the middle child of three and had one incredible advantage in this life - - I was born with a great mom. A mom,who I am told, carried me around for the entire first year of my life never putting me down - until my sister showed up 14 months later. There was enough of her to go around though, for all of us. You see, love is something my mom has never been short of. Another wonderful gift she gave to me were her words. She chose to praise my positive attributes instead of criticizing any shortcomings. She seemed to feel that her children were perfect - in her eyes. My husband accuses me of having the same rose colored glasses with those I love and I am proud of that. Something I got from my mom. She also allowed me the freedom to travel whatever path I chose and even make my own mistakes from time to time - but still she let me decide. Her trust in me gave me the ability to trust in myself ultimately. When my mom smiles she lights up from inside and gives off a kind of glow. It is her pureness of heart and kindness that comes through and it is irresistible. She read to me - played with me - stood up for me and loved me. She coaxed me out into the world and helped me see the good in life and others. She may not be perfect but what she has given is perfect and all that I am I owe to her.
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Thanks Mom. I Love You!!
Sabeanie ~
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Thursday, March 3, 2011
Yummmmm - Salmon BLT
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OK, I nearly fell off the sofa when I first saw this sandwich featured on Martha via Adam Richman (Travel Channel host of Man vs Food). Sweet, savory, crunchy, creamy - all in the same dish - yummmmmm!! I immediately wanted to run out, buy all the ingredients and make 10 of them!! But then I thought that I should wait and save it for a special luncheon guest or a special picnic. Of course now it has been in my pile of new recipes for far too long and I think it needs a test run, today!! ;)
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Remember to buy only "Certified Sustainable Seafood" when possible - for your health and the Earth's. :)
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Ingredients
Serves 2
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2 teaspoons wasabi paste
2 tablespoons pure maple syrup
2 teaspoons sesame oil, plus more as needed
2 (6-ounce) skinless salmon fillets (
2 tablespoons unsalted butter
1 green or red tomato, sliced (this may have to be skipped depending on the time of year but you can always find a good hot-house tomato if you can't live without it or wait until they are seasonal)
4 slices thick-cut bacon
4 slices brioche
3 tablespoons mayonnaise
1 teaspoon fresh chopped dill
1/2 cup watercress
Prepared fig jam
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Directions
Preheat oven to 350 degrees.
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In a small bowl, mix together wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
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Place salmon on a baking sheet and brush tops with glaze, reserving about a tablespoon. Transfer to oven; cook for 5 minutes.
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Meanwhile, melt butter in a medium skillet over medium-high heat. Add the tomato slices and cook until crisp, about 2 minutes. Turn and continue cooking for 1 minute more. Remove from skillet and set aside.
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Wipe skillet with a paper towel and add bacon. Cook, turning once, until crisp; transfer to a paper towel-lined plate. Set aside and reserve fat in skillet. Add bread slices to skillet; cook, turning once, until bread is toasted. Remove from skillet and set aside.
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Remove salmon from oven and brush with remaining wasabi glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.
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In a small bowl, mix together mayonnaise and dill. Spread mayonnaise mixture on one side of two slices of bread. Top with salmon, bacon, watercress, and tomatoes. Brush one side of remaining two slices of bread with fig jam and top with remaining 2 slices bread to form a sandwich; serve immediately.
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(Photos Courtesy of Jupiter Images)
OK, I nearly fell off the sofa when I first saw this sandwich featured on Martha via Adam Richman (Travel Channel host of Man vs Food). Sweet, savory, crunchy, creamy - all in the same dish - yummmmmm!! I immediately wanted to run out, buy all the ingredients and make 10 of them!! But then I thought that I should wait and save it for a special luncheon guest or a special picnic. Of course now it has been in my pile of new recipes for far too long and I think it needs a test run, today!! ;)
-
Remember to buy only "Certified Sustainable Seafood" when possible - for your health and the Earth's. :)
-
Ingredients
Serves 2
-
2 teaspoons wasabi paste
2 tablespoons pure maple syrup
2 teaspoons sesame oil, plus more as needed
2 (6-ounce) skinless salmon fillets (
2 tablespoons unsalted butter
1 green or red tomato, sliced (this may have to be skipped depending on the time of year but you can always find a good hot-house tomato if you can't live without it or wait until they are seasonal)
4 slices thick-cut bacon
4 slices brioche
3 tablespoons mayonnaise
1 teaspoon fresh chopped dill
1/2 cup watercress
Prepared fig jam
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Directions
Preheat oven to 350 degrees.
-
In a small bowl, mix together wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
-
Place salmon on a baking sheet and brush tops with glaze, reserving about a tablespoon. Transfer to oven; cook for 5 minutes.
-
Meanwhile, melt butter in a medium skillet over medium-high heat. Add the tomato slices and cook until crisp, about 2 minutes. Turn and continue cooking for 1 minute more. Remove from skillet and set aside.
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Wipe skillet with a paper towel and add bacon. Cook, turning once, until crisp; transfer to a paper towel-lined plate. Set aside and reserve fat in skillet. Add bread slices to skillet; cook, turning once, until bread is toasted. Remove from skillet and set aside.
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Remove salmon from oven and brush with remaining wasabi glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.
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In a small bowl, mix together mayonnaise and dill. Spread mayonnaise mixture on one side of two slices of bread. Top with salmon, bacon, watercress, and tomatoes. Brush one side of remaining two slices of bread with fig jam and top with remaining 2 slices bread to form a sandwich; serve immediately.
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(Photos Courtesy of Jupiter Images)
Wednesday, March 2, 2011
What's In Season - March - Northern California
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n = newly in season
p = peak of season_
w = winding down
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Vegetables
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• artichoke (p)
• asparagus (n)
• avocado, Haas
• broccoli
• cabbages (p)
• carrots (p)
• cauliflower (p)
• celery
• celeriac/celery root
• celery
• chard
• collards (p)
• fennel (p)
• garlic, green (p)
• greens including braising mix, frisee, mustard, nettles, tat-soi
• kale
• leeks
• mushrooms, morels (n)
• onions, spring
• peas, edible pods (n)
• radish• spinach
• salad mix, spring (n)
• sunchoke (w)
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Fruits
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• berries: strawberries
• cherimoya (w)
• kiwi (w)
• kumquat (w)
• lemon, Meyer
• lime, Key
• oranges: navel (p)
• rhubarb
• tangerine
(Courtesy of KQED - Northern California)
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n = newly in season
p = peak of season_
w = winding down
_
____
Vegetables
_
• artichoke (p)
• asparagus (n)
• avocado, Haas
• broccoli
• cabbages (p)
• carrots (p)
• cauliflower (p)
• celery
• celeriac/celery root
• celery
• chard
• collards (p)
• fennel (p)
• garlic, green (p)
• greens including braising mix, frisee, mustard, nettles, tat-soi
• kale
• leeks
• mushrooms, morels (n)
• onions, spring
• peas, edible pods (n)
• radish• spinach
• salad mix, spring (n)
• sunchoke (w)
_
Fruits
_
• berries: strawberries
• cherimoya (w)
• kiwi (w)
• kumquat (w)
• lemon, Meyer
• lime, Key
• oranges: navel (p)
• rhubarb
• tangerine
(Courtesy of KQED - Northern California)
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