21 Day Meditation Challenge via The Chopra Center

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Join the Winter 21-Day Meditation Challenge - delivered via email with a link to each days meditation.
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The 21-day Meditation Challenge starts with small steps and gently progresses to longer meditations, then eases back down - exploring many different types of meditation along the way. The optimum length and frequency for a meditation practice is 30 minutes, twice each day (I have never quite been able to achieve this but I still find daily meditation very helpful). This program begins with a few minutes at first and works its way up to more extended meditations.
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Studies have shown that it takes 21 days of consistent behavior to change a habit or create a new one, such as establishing a regular exercise routine, eating a healthier diet, or taking time each day for self-care.
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Enjoy!
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(Photos Courtesy of Jupiter Images)

Creative Outlets - Olive and Rosemary Fougasse

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I think every girl should have many creative outlets - especially moms who get caught up in the world of pleasing everyone but themselves. My family is my life but I also have my own life filled with ideas, dreams and fun things that entertain only me!! There are times, when the mood strikes (and I make this quite clear to everyone), that I take time to cook or bake something new that sounds interesting and delish! Now, I do like the challenge of taking on a recipe I have never tried before but only when it's not about dinner guests or holidays ( I usually stick to tried and true recipes, so as not to add additional stress on top of stress - you know what I mean). At the end of my creative baking/cooking jag everyone is welcome to taste what I have whipped up and hopefully proclaim it's the best they've ever had (if they know what's good for them - jk- sort of) ;) This time around I tried a recipe courtesy of French Cooking At Home -- called Olive and Rosemary Fougasse. Truth be told, it turned out amazing and looked and tasted exactly as I had hoped -- delish!!
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Ingredients:

• 2 1/2 cups of flour
  
• 1 package yeast (prepared as per instructions)
  
• 1 teaspoon salt
• 2 tablespoons olive oil
  
• 3 eggs (2 for recipe and 1 for egg wash)
  
• 1/2 cups olives (any kind - I used kalamata) chopped
  
• 1 tablespoon rosemary, chopped finely
• cornmeal (to cover baking pan)
  

Directions:

Mix the flour with 2 teaspoons salt in a bowl. Prepare yeast (as per instructions on package) in separate bowl and let sit for five minutes - then add a small amount of flour mixture to it - whisk in. Make a well in the flour mixture and with a -- fork beat in eggs, and olive oil and yeast mixture. Whisk well. Add rosemary and olives into the well and whisk with fork. Mix the dough with your fingers, bringing it all together into a ball. Put it in a bowl and cover it with a cloth to let rise for 1 hour. Punch down the dough and give it a quick knead until it reaches a smooth, elastic and bouncy consistency. Flatten it out into a leaf shape and use a rolling pin to help with this. Place onto a baking sheet covered with cornmeal. Cut slits into the dough (see photo) creating a leaf design. Cover with a cloth once again and let rise for 30 minutes. Bake at 400 degrees for 30 minutes until golden and yummy. Enjoy!!

(Top Photos Courtesy of Jupiter Images - others are copyrighted to me)

Grapefruit Tea - Happy 2011!!

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Grapefruit Tea_

This is a wonderful tea (via M.S.) -- one of my favs for this time of year -- enjoy!!
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Grapefruit is high in vitamin C, potassium, several carotenoids including beta-carotene. The white pith contains pectin and bioflavonoids which makes grapefruits an excellent antioxidant food. _
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Time to break out the KitchenAid® Citrus Juicer Attachment. Love this simple solution for fresh fruit juice!!
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Serves 4 _

2 cups ruby red grapefruit juice (squeezed from 2 grapefruits)
2 to 4 tablespoons honey
1 cinnamon stick
1/2 teaspoon whole allspice berries
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Directions
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In a medium pot, combine juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.

Grapefruit Basics

In Season:

Grapefruit growing season lasts from October through May. Grapefruit keeps well in cold storage, so it can be found in supermarkets year-round.

What to Look For:

Grapefruit comes in white, pink, and red varieties. Pink and red grapefruit gets its rosy blush from lycopene, the same antioxidant found in tomatoes. Choose fruit that's heavy for its size, with smooth, rather than bumpy skin. These are good indicators that the grapefruit will be juicy.

How to Store:

Grapefruit will keep at room temperature for a week when stored in a bowl or basket with good air circulation. Kept in an airtight bag in the refrigerator's crisper drawer, it can be stored for up to two months.

(Above info also via of M.S. - photo courtesy of Jupiter Images)

Life's Journey - On To 2011!!

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"We cannot escape the influence our lives have upon the lives of others."
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I hope everyone had a wonderful Christmas and now it's on to 2011!! ♥
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(Photos Courtesy of Jupiter Images)

Happy Shopping - Annechovie Art via Etsy

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(Above prints are from Anne's Holiday Card collection )

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I'm so excited as I begin my Christmas gift shopping - searching for just the right presents for those that I love and appreciate!!

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One of my first shopping stops -- Annechovie (ANNE HARWELL) via Etsy. Anne is a very talented artist whose work has been featured in Nancy Meyer's movie - It's Complicated - with Meryl Streep (fabulous set design on that entire film, btw). She has also been featured on the House Beautiful Website, Southern Living Magazine, and more.

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I just love "Annechovie's" beautiful paintings, and prints - particularly her many chairs (sigh..) but everything she has to offer is just lovely! Take a few minutes to stop by her Etsy site and/or blog site and check out this creative, fabulous artist and her artwork. You may find the perfect one of a kind gift for yourself (wink, wink) or others on your list.

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Happy Holidays and Happy Shopping!! ♥

Memories, My Daughter and One Vintage Dress

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The other day I was going through and organizing a couple of large chests filled with childhood memories - much to my two girls delight. There was my prom dress, my sparkly baton twirling outfit, tap shoes, my 1976 red, white and blue Speedo bathing suit (that I just HAD to have), along with many other odds and ends -- dolls, love letters from my 4th grade boyfriend (who never even held my hand but thought he was in love with me - lol). But one thing immediately caught my 12 year old daughters eye -- a beautiful dress from the mid 70's, still fresh looking after all this time, and lovely under-slip (the kind you never see any more). I had worn this floor length dress when I was just her age. I can still remember my mom taking my sister and I to this little children's clothing boutique and buying us both matching outfits for some party we were all attending. I think I only wore it once, but I always loved it and now so did my daughter. She begged me to try it on... and when she walked out wearing it...her eyes just beamed. Can I wear it for Thanksgiving, she asked. My mind raced -- what if she spills something on it, what if this, what if that. After a slight hesitation... yes, I said, it looks amazing on you. So now it is at the dry cleaners waiting for one happy little girl to wear it, twirl in it, and feel special in it. Maybe someday she will have the chance to share that same dress with her 12 year old daughter.
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Have a wonderful Thanksgiving everyone...filled with family , love, gratitude and lots of good food!!!

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P.S. I will try to post a photo from our Thanksgiving of her wearing the dress as soon as I can. ;)

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(Above photos courtesy of Jupiter Images)

My Husband's Favorite Thanksgiving Stuffing

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After trying many stuffing recipes over the years, I finally stumbled across one that became my husband's favorite. It so nice to have something you make - become someones favorite. It makes the process of gathering the ingredients and blending them together so much more fun when you know someone just can't wait to eat it. My husband Mark always tries to sneak some too - long before we are sitting at the table. And when he is packing up containers for everyone to take home (which is his designated job - thank you sweetie) I sometimes catch him eating even more. If I do catch him in the act he always laughs uncontrollably, like a little kid, and I can't help but laugh too.

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Corn Bread, Wild Mushrooms, and Pecan Stuffing

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otherwise known as

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"Mark's Favorite Thanksgiving Stuffing"

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Ingredients

Makes 8 cups

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1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread (recipe below, or you can use boxed or prepared)
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup Chicken Stock (homemade is best)

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Directions

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1. Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

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2. Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.

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3. Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

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4. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

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Note: If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests. Cornbread, Wild Mushroom, and Pecan Stuffing - Martha Stewart Recipes

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Cornbread

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Ingredients
Makes 1 eight-inch square loaf

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1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs

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Directions

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Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside. .
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

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Thank you Martha Stewart for yet another wonderful recipe! Thank you also to Mockumentary and Martha Stewart for the lovely photos.

On the Thanksgiving Menu - Pumpkin Layer Cake

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Today I thought I'd road test Martha's "Pumpkin Layer Cake." It looks perfect to put on the Thanksgiving menu this year. The frosting has goat cheese added in with the cream cheese to give it a more tangy flavor (so I've heard). I can't wait to taste it!

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Pumpkin Layer Cake

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Ingredients

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Makes one 8-inch layer cake

Serves 12

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2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
Salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (from one 14 1/2-ounce can)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup low-fat buttermilk

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Directions

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Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with circles of parchment, and brush with butter. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and 1/2 teaspoon salt.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with butter milk, and beginning and ending with flour. Scrape down side of bowl as needed. Divide batter between pans.
Bake cakes until golden brown, pulling away from sides of pans, and until a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on wire racks for 15 minutes. Invert cakes onto racks. Let cool.
Evenly spread half the goat cheese frosting on top of 1 cake. Top with the second cake, and frost top with the remaining frosting. Top cake with some quince-ginger compote, and serve remainder on the side. Read more at Marthastewart.com: Pumpkin Layer Cake - Martha Stewart Recipes

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Goat Cheese Frosting
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Ingredients

Makes 3 cups (enough for one 8-inch layer cake)

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1 pound cream cheese, room temperature
8 ounces soft goat cheese, room temperature
1/2 cup confectioners' sugar

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Directions
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Beat cheeses until combined. Gradually add sugar (the 2nd time around I added more than double the called for sugar for a sweeter and slightly less tangy result), and beat until smooth and creamy.

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(Photos Courtesy of Jupiter Images & Country Living)

Wonderful (Organic) Wine for Holiday Gatherings

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PASO A PASO TEMPRANILLO -Made with Organically Grown Grapes

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With jazz playing on the stereo and your feet up on the couch, the huge flavor in this floral, deeply colored Tempranillo keeps the stories and laughs going for hours. When everyone gets hungry, serve it with slices of chorizo and Le Gruyère cheese.

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I found this info via Whole Foods top ten wines and decided to give it a try. It turned out to be a wonderful wine - it's nice to find a good Tempranillo and the quality of this wine, for the price, is quite high.

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Region:Spain, Castile-La Mancha
Grape:Tempranillo
Type:Red Wine
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What Whole Foods has to say: From sandy soils in the prized terroir of La Mancha, Spain comes this powerful example of Tempranillo. Six months of aging in French oak barrels results in its deep opaque color and ripe plum and toffee aromas, perfect for drinking with hearty winter stews or bring out the creaminess in P'tit Basque cheese for an intense flavor experience.

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Recipe pairing: Roasted Beef Tenderloin

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(Photos Courtesy of Jupiter Images)

Time For Some Pumpkin Bread

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I was able to grow 4 big huge pumpkins in my garden this year, to my amazement. I'm going to save them for jack -o-lanterns and roasted pumpkin seeds closer to Halloween. I just love this time of year!! In the meantime, I'm baking up some yummy pumpkin bread. Now, if only the fall weather would just arrive -it's 94°F outside right now here in Northern California.!! Where are you lovely Autumn? ;)

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My Favorite Pumpkin Spice Bread Recipe

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3 1/2 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs

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Preparation:

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Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg.

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In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.

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Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

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Makes 2 loaves of pumpkin bread.