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Showing posts from November, 2013

Avocado Quesadillas

Avocado Quesadillas

This is an easy to make, gluten free recipe that is also healthy and delicious. My kids can make them on their own and gobble them down every time.

1-2 avocados sliced 4 oz. co-jack cheese, sliced into thin strips 4 oz. mozzarella cheese, sliced into thin strips ½ red onion, thinly sliced canola oil whole corn tortillas salsa sour cream

Heat a tiny bit of canola oil in a medium sized skillet. Add a tortilla and cook for about three minutes on one side to brown. Flip the tortilla and place three to four strips of the cheese on it to melt. Cook for about three minutes before removing to a plate or a cutting board. Brown an additional tortilla for two to three minutes on each side. While the second tortilla is browning top the melted cheese on the first with a few slices of avocado and some red onion. Top the first tortilla with the second when it has browned. Quarter the quesadilla and top it with salsa and sour cream. Enjoy!

Three Laps...a poem.

Three Laps
Simple repetition Slow recognition Taking in time, space, liquid. Creating a place, soft, splendid. Gentle reception Growing retention Distance taken over, swift, sure. Sustenance enveloped, cold, pure. Time forgotten Energy, fusion Moments remembered, sweet, grace. Minutes rendered, speed, pace. Tentative, taking Pleasure aching Honest surrender, love, peace. Humble reminder, give, release.

Something A Little Different

Something A Little Different
We traveled to the town where we used to live this Thanksgiving to spend the holiday with some of our very closest friends. This is unusual for my husband and I, because we normally stick pretty close to our holiday traditions at home. The main reason for this is because we both love food so much, and we are afraid to put the responsibility of preparing the meal on anyone else.
I am so glad that we made the choice to do something new this year. It helps that our friends are into food as well, and we have a confident understanding of their competence in the kitchen. I made a couple of sides and three pies from scratch and we packed all of the food and all of the kids and the dog into the car and headed north. The whole experience was such a wonderful reminder of all of the things that we have to be thankful for. Simply the experience of getting to connect with good friends is a strong reminder of just how much we have.
The weather was a little chillier tha…

Thankful Kids...a recipe.

Thankful Kids...a recipe.

2-7 children
1-3 pets
2 or more willing and engaged caregivers (grandparents, aunts, uncles, and best friends applicable)
1 durable home
willingness to learn along the way

Take the children and shower them in love. Allow them to make mistakes. Help them to solve problems. Heal them only when they are unable to heal themselves. Let them take chances so that they can learn. Follow through on punishment consistently. Do not overindulge them by giving them things that they do not need. Teach them respect through the example of respecting others. Teach them the value of hard work by presenting them with reasonable challenges. Teach them kindness by being kind to your fellow man. Be honest with them. Hug them and kiss them. Let them go when it is time. ( Be prepared for them to return.) 

Missing...a poem.


Lost from home, losing power to reason.

Masses to defend, regardless of the season.

Senseless misdirection, careless disconcern.

Practice non detection, unwillingness to learn.

Cerebral calcification, hardening of bone.

Daft manipulation, responses on loan.

Stubborn supplication, allegiance stumbling blind.

Ignorance enabled, answers blank in kind.

Forgotten responsibility, deserted fellow man.

Fabrication paramount, following the plan.

Twenty Things…that I am thankful for.

Twenty Things…that I am thankful for.
1.My freedom. I am just the most adverse rebellious little individual. I have a driving need to go against the masses and I can’t seem to help myself. If I were forced to conform, I don’t know how I would survive. I don’t even know where to start to try and explain the appreciation that I have for the soldiers who fight to protect the freedom of the American people. They give me my very life. 2.My tribe, my family, the people that I get to share this life with and the ones that I know I will meet again in the next. They create me, they mold me and hold me up. They are my strength and my reason for existing. 3.Words. They are my life and my lover. I honestly admit that they only flow through my mind. The words are the creators of everything that I write. They demand their own existence and they humble me. 4.My partnership. My husband’s love and support have done so much to help me become a bigger better me. I would not be the same person without him i…

Mistaken Loss...a poem.

Mistaken Loss
She didn’t mean to let it go. Immature reality…she never knew its value in her soul. She never understood the intensity with which it’s barbs had burrowed into the meat of her heart. The loss, in reflection, caused her sudden fall from steady existence. The path, once smooth and clean, grew jagged and covered in brambles. The woods became treacherous, the water deep and dark, the very air thick with warm poison. It seemed as though the possibility of survival had escaped her grasp. She could not see through the reddish veil of her growing pain. She could find no way to dam the flood of thorny blood soaked memories. It was just a simple mistake, a miniscule oversight. She hadn’t seen the value of what she held inside her careless fingers. She had no idea how firmly the treasured state held her in its own grasp…until it was too late.

Feta and Red onion Dip

Feta and Red onion Dip

We ate ours with boiled artichokes. This dip is delicious and strongly flavored. It could be served with anything from French bread to raw vegetables and it’s vegetarian.

1 c. sour cream 4 oz. feta cheese 2 tbsp. diced red onion 1 clove garlic, minced 1 tsp. ground black pepper 1 c. mayonnaise 1 tsp. dry parsley

In the food processor, combine the sour cream, red onion, garlic, pepper, and parsley. In a large bowl, add the sour cream mixture to the feta chees and the mayonnaise and stir until well combined. Chill for at least one hour before serving. Enjoy!

On the Farm

On the Farm
I have nothing but fond memories when I think back to the weeks that I would spend on my grandparents’ farm in northern Indiana every summer. I usually went the week that their church was hosting vacation bible school. That only went on for five days in the morning and the rest of my time there was spent on the farm, learning what my grandparents did each day, and how they did it. It was so vastly different from my life at home. I guess that must be why I paid such close attention.
The farm is land that my grandfather’s family has been farming for two hundred years now. The area is very rural and the closest small town is quite a drive away. When I was a baby, they got rid of the dairy cattle that were their primary income during the time that my father grew up. When I was a child they had about twenty head of beef cattle and my grandfather farmed the fields of corn and soybeans. My grandmother put in a large garden every summer and my grandfather had an orchard as well, …

Mirrors...a poem.

It’s the bit of what I am working to change that enrages me when someone flashes its reflection in my direction. Reception always leaves the image inflated, degraded into the monstrous version that’s risen in my imagination. Irritation leaves me restless, angry, biting to voice correction. Rejection of my intentions is the only obvious and expected reaction. Retraction follows in line with the string of conclusions. Illusions leave a raw trail of presumptions in this situation. Infatuations in false facades of humans, building false idols who behave in adverse alignment with their own declarations. Infiltration into the machine, I might only hope would deliver enlightenment as to the cause of this mutated ignorance. Common sense, it seems, has flown away, reduced the population to exercised in denouncing others for their charity, for their humanity. Only insanity explains why it has achieved invisibility in our own mirrors.

Bacon Avocado Bundles

Bacon Avocado Bundles

I was finally able to get my son to eat bacon with this recipe. I know that it seems impossible that a child wouldn’t like bacon, but that’s my kid. These chicken bundles make a delicious appetizer or snack. They are easy to make and a guaranteed hit at any party.

1 lb. boneless skinless chicken breasts, cut into strips 1 lb. bacon 1 avocado, sliced 1 tsp. salt 1 tsp. pepper 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. coriander dipping sauce

Combine all of the spices and sprinkle them evenly over the chicken strips. Slice the avocado and wrap a strip of bacon around each strip of chicken and one avocado slice. In a large skillet cook the bundles over medium heat. Start with about five minutes on each side until the bacon is well done. To cook the sides of the bundles, prop each one up against the edge of the skillet and cook for about three minutes on each edge. Allow to cool for ten minutes before serving. Eat these bundles with your favorite dipping sauce…

Going to Wal-Mart

Going to Wal-Mart
I always go in with a really positive attitude. It is the only way to approach this sort of situation in my opinion. I prefer to never step foot in the place or to give them any of my money, but the reality is that I’m not exactly suffering for all of the gobs of cash that I’m forced to haul around, and I can get certain items at Wal-Mart for half of the price that I would pay for them at my neighborhood grocery. So every now and then, I brave the isles of Wal-Mart.
I have seen some pretty remarkable things in the times that I have shopped there. I have questioned my husband and various friends as to why the store seems to be a particular beacon, which calls to unhappy, sad, and disrespectful human beings. After all, I can get great deals at my neighborhood Publix the majority of the time, and save just as much money, so I have trouble swallowing the idea that it is a completely socio-economic issue. There is more to it…there has to be. My husband swears that it’s b…

Parmesan and Mushroom Quinoa

Parmesan and Mushroom Quinoa

I prepared this quinoa the same way that I make a risotto, but substituted the healthier grain and it came out just as delicious. This can also be made into a vegetarian recipe by substituting the chicken broth for vegetable broth and the stick of butter for one half cup of olive oil.

1 c. dry quinoa 1 stick butter 8 oz. white mushrooms, sliced 5 cloves garlic, minced 1 c. white wine 1 c. brandy 4 cans chicken broth (possibly a little less) 1 tsp. black pepper 1 c. grated parmesan cheese salt to taste

In a large sauté pan, over medium heat, cook the mushrooms and garlic in the butter for five minutes, stirring often. Add the dry quinoa, and continue cooking, stirring constantly for five more minutes. Add the wine and continue cooking until it is absorbed, stirring often. Add the brandy, and then the broth, one cup at a time until each is absorbed by the quinoa. When the quinoa is completely cooked each grain will release a little sprout from the shell, or…

Rolling...a poem.

Blue and white with sparkling sunlit scales. They tumble from infinity into outreach, to answer the cry of the calling moon. I accept their offer freely and allow them to carry me away. The voyage is never smooth nor is it slow. An experience to be savored and remembered. They hold me in the arms of their momentum. They lift me on the shoulders of their virile velocity. Ever changing, ever tumbling they surprise me at each and every turn. We fly across the distance in an adoring ocean of sunshine. We skirt the awareness of all that lies below in darkness, as we spread our wings toward nowhere. I have no fear of falling for their bodies are endless as they flow together, forever rising to cradle me. Forever waiting to catch my falling form and guide me toward the sky.

Twenty Odd Things…That make me ridiculously happy.

Twenty Odd Things…That make me ridiculously happy.
1.When my pool pump is running strong and steady. I adore my pool, and sometimes the pump loses pressure and I have to battle with it to get it working correctly. I love when the fountain is bouncing happily along. I cheer it on. 2.When I get to eat something particularly delicious. Food makes me so happy that I often do a happy dance while eating. That’s how my husband knows he has put something truly wonderful together. 3.When my kids are polite to strangers without being asked. It absolutely makes my day when they remember to say please and thank you. My son often addresses people as Sir or Ma’am. 4.My bed…it is so wonderful. I like to lie in bed after I wake up and just pet my sheets and hug my pillow and stretch. I have one favorite pillow and his name is squishy. 5.Sweating. I love to sweat. It makes me feel healthy and clean and energized. 6.Getting a good deal. I get really happy when I am going through the check out line at the gr…

Vegan Broccoli Hummus

Vegan Broccoli Hummus

We like our broccoli very lightly cooked. In this recipe I blanch the broccoli and then run it through the food processor. This is a very healthy recipe. It’s also vegan and gluten free.
1 large head of broccoli, cut into one inch pieces and blanched 2 cans garbanzo beans, rinsed and drained 1 tsp. garlic powder 1 tsp. salt 1 tsp. saracha 1 tsp. black pepper 1 tsp. onion powder 1 tbsp. lemon juice ½ c. olive oil.

To blanch the broccoli, boil a medium sized saucepan full of about six cups of water. Add the cut broccoli to the boiling water and remove the water from the heat. Use a large spoon to turn the broccoli in the water for one minute before removing it from the water to drain.

Allow the broccoli to cool for fifteen minutes. In a food processor, process the broccoli and the olive oil until the mixture is smooth. It may be necessary to open the processor to push the larger pieces of broccoli down once or twice. Add the rest of the ingredients, and process un…