Photo by Nathan McBride
“A fresh mind keeps the body fresh. Take in the ideas of the day, drain off those of yesterday. As to the morrow, time enough to consider it when it becomes today.”
— Edward G. Bulwer-Lytton (1803-1873)
English statesman, poet
Okay…. Enough said. I shall take this day off! The housework can wait.
“Every artist was first an amateur.”
— Ralph Waldo Emerson (1803 – 1882)
American essayist & philosopher
“Be who you are and say what you feel because those who mind don’t matter, and those who matter don’t mind.”
— Dr. Seuss (pen name of Theodor Seuss Geisel) (1904 – 1991)
American children’s author & cartoonist
Celebrate National Burrito Day by combining your favorites and wrapping them in a flour tortilla.
The first photo is hubby Ron back in 2012, enjoying his favorite burrito at a Columbus, North Carolina restaurant, Cocula’s. It’s their gi-hugic Burrito Tejano, filled with grilled steak, chicken, shrimp, beans, bell pepper, grilled onions, zucchini, rice, lettuce, sour cream, and pico de gallo and topped with Monterey Jack cheese with red salsa on the side. Yes, it is THAT big!
Here’s a Super Simple way to make 4 Burritos.
4 (10”) flour tortillas
1½ c favorite cooked rice
1 ½ c refried beans (or rinsed & drained black beans)
1 – 1½ lb steak, grilled, sliced & seasoned with your favorite taco seasoning
1½ c shredded Monterey Jack or pepperjack cheese
1½ c grilled, sliced sweet onion
¾ c each: grilled corn kernels, diced tomato, and diced avocado
½ c fresh cilantro leaves
Topping: 1 c additional shredded cheese
Layer ingredients in the order listed in a row down the middle of each tortilla. Fold in opposite sides of tortilla and place seam-sides down in an olive oil-sprayed 9×13” baking dish. Cover with foil & bake 20 min at 350°F. Remove foil and sprinkle the extra cheese down the length of each burrito; bake, uncovered, for 5 more minutes. Serve with sour cream and salsa on the side.
Have fun with burritos. Make them with leftover rotisserie chicken, or ground beef & beans, or grilled veggies. Try a breakfast burrito with scrambled eggs, chorizo or sage sausage, and tater tots or rice, if you prefer).
Skip the tortillas, and make burrito bowls with your favorite ingredients. Or think outside the box and make something like a crab, shrimp, and mushroom burrito or a seasoned pork and grilled pineapple burrito. (Seriously yummy.)
For me, magic bursts into view each Spring! The earliest flowers have now given way to dogwoods and rhododendron.
I love seeing the new pink, white, and red colors as I drive up or down our driveway.
And the purple iris around the house makes me smile.
Sir Ronald and I just started a mini orchard, too. Three peach trees, three plum trees, three pear trees, and three apple trees. It’s safe to say we’ve truly put down some roots!
I cuddled this little chick in the palm of my hand for almost an hour. I felt so bad when an early flight ended with a crash into my office window. Finally, the little one regained composure and did a short, safe flight to this deck chair for a time, before rejoining the others in a nearby dogwood tree. I do like happy endings.
I hope Spring brings you delightful beginnings and happy endings, too!
When people have praised or celebrated my books, I have often quipped that I doubt I have ever had an original thought! That is not just wit or modesty. I mean it. Who do I think I am to imagine that I ever came up with some thought that no one else in history has ever thought long before me? I know better. And then I saw this delightful quote from Voltaire… the nom de plume for Francois-Marie Arouet.
“Originality is nothing but judicious imitation.”
— M. de Voltaire (Francois-Marie Arouet) (1694 – 1778)
French Enlightenment writer, noted for criticism of slavery and advocacy of freedom of speech and religion
National Grilled Cheese Month meets National Sourdough Bread Day. This is no April Fools Day joke. National Grilled Cheese Month meets National Sourdough Bread Day! Who doesn’t love a great grilled cheese sandwich?!?
Enjoy it plain. Add a fried egg and a slice of fresh tomato for breakfast. Layer cheese with ham and thinly sliced veggies for lunch (or add some sliced apples, too). Add a sprinkle of crisply fried onions and bacon to a grilled cheese anytime.
The one absolute requirement is good melting cheese. Some firm or semi-firm cheeses simply do not melt naturally, which makes them tough to use in a great grilled cheese sandwich. Be careful with cheeses such as queso fresco, feta, or even semi-soft goat cheese. When using Swiss or Cheddar cheeses, I like to also add layers of Muenster (my go-to fave), Brie, Monterey Jack, or Pepperjack. These boost the creamy meltiness. (Okay… use American if you absolutely must, but do so with awareness that it is actually a processed food that contains cheese.)
For bread use anything from pita pockets or burger buns to hearty rye, but being National Sourdough Bread Day, let’s opt for one of those loaves straight out of your favorite deli. Because sourdough is firm and hearty, and we want our cheese to melt nicely, cut slices to just ½”. Spread mayonnaise on one side of both slices and layer your cheese and other ingredients on one slice before topping with the other, keeping the mayo sides inside. Then spread the outside of the top slice with mayonnaise before placing, mayo side down in melted butter over low heat. (Okay, I will admit to you that I sometimes replace the melted butter with my bacon renderings! Wowza!!!)
After the sandwich is in the pan, spread the slice that is now on top with mayonnaise and cover the pan for 2-3 minutes. (If you typically spread butter on the outside of your sandwich, give mayonnaise a try. You may never go back! Low heat is important, as the mayo gives a delightful crunchiness to the sandwich, but it can brown more quickly than butter.) Covering your sandwich initially captures the heat and lets the cheese melting process happen more easily.
Remove the lid and use a large spatula to turn your sandwich over. Leave the pan uncovered for another 2-3 minutes to turn the bottle crispy golden before serving to your happy taste buds. Here’s a Super Simple tip: Serve with a hearty bowl of fresh tomato basil soup for dipping or sandwich at lunch… or cut your sandwiches into 3 strips and serve with the soup with beverages for Happy Hour.
We are digging up deliciousness today as we celebrate both National Clams on the Half-Shell Day AND National Oysters on the Half-Shell Day. Both are recognized on March 31st each year.
When it comes to oysters and clams on the half-shell, people either crave them or avoid them. The texture along puts some folks “off.” Many people prefer one over the other. Oysters tend to be larger with a stronger, brinier flavor. (Except for Pacific oysters, which are small, sweet, and less briny.)
Tidbits to ponder… Both clams and oysters are bivalve mollusks with hinged shells. They have no heads, biting mouth parts, nor arms or legs. Clams have a lifespan of about a dozen years, although some can live up to 40 years. The lifespan of an oyster is over 100 years. Oysters tend to be larger, reaching a 3-4” diameter for a 3-year-old oyster. Clams grow more slowly, and just reach the 2” legal harvesting size after 3 years. 78% of all the wild oysters harvested are Atlantic oysters, with 66% hailing from the U.S.
According to Food & Wine magazine, the most popular raw oyster varieties include Blue Point, Kumamoto, Pacific, Olympia, Well Fleet, and Belon. Clam fans may choose Quahogs, topneck, littleneck or cherrystone clams for their meaty, salty yumminess.
Clams and oysters on the half shell can be served raw, steamed, grilled, smoked, or stuffed. Raw is the way most people think of when it comes to a “half-shell” serving. Oysters are traditionally served with lemon wedges, 1 or 2 drops of hot sauce, and a splash of mignonette. (Mignonette is a fancy name for a simple combination of vinegar with finely minced shallots and black pepper.) Clams also get some fresh lemon wedges, along with tabasco and cocktail sauce. Mignonette can be served with either. However you choose to garnish, place the mollusks atop crushed ice for serving. Some warm French or garlic bread on the side is also great.
Not a fan of raw clams or oysters? Me neither. For me, I’ll take them baked, roasted, or grilled any day. A “Casino” approach means baking them with bacon and toasty breadcrumbs. This is a favorite method of mine for clams. Any baked or “Rockefeller” style for oysters also suits my palette. But today is the day to enjoy clams and oysters on the half shell… any way YOU like!
Image by Sivani Bandaru
Ah… the Gripes of Cath. We all seem to know someone who steps up to help on a project without being asked. Wonderful!
However, despite the positive value they may bring to the project, if their assistance seems to come with strings attached, beware. After helping, they openly announce what “this will cost you.” Or that they “will never let you forget it,” (or anyone else either, for that matter.) Etc. They may even make it clear that you could never have done it right without them. (Oh, joy!)
This behavior is called all sorts of things…. Manipulative, self-serving, and controlling are just a few of the words that come to mind. I have often found that I learn the most about behavior and actions by observing what NOT to do and taking great care to not emulate the choices that I observed as negative.
I believe we do best when we step up to help someone else with no thoughts, never mind expectations of what they can do for us in return. This reflects friendship, kindness, and respect.
“Love can sometimes be magic. But magic can sometimes… just be an illusion.”
— Javan
4th son of Noah’s son, Japheth
Pull back the curtain, Dorothy! This is National Smoke and Mirrors Day.
Appreciating the art and skill of a good prestidigitator, and as a professional magician’s assistant, I know how to blow smoke and tilt mirrors. I mean, “smoke and mirrors” is always my answer when folks ask how any particular illusion is done. Bravo to the magicians and masters at “sleight of hand!”
Now, this could mean anything from a wrapper on a stick of gum to some tree bark. For me, I naturally think food! From breakfast to snacks to dinner, all sorts of yumminess can be yours on a stick.
Naturally, you may choose the traditional lamb or beef or chicken kebabs… or Buffalo chicken tenders or teriyaki beef or Margarita chicken or a corn dog or mini meatballs with marina sauce or grilled shrimp or scallops. WAIT! Wrap those shrimp or scallops in bacon before grilling them on a stick. Or wrap a fresh chunk of pineapple or a chicken liver (if you must) or a water chestnut… in bacon.
But we can start at breakfast…. Tried grilled French toast chunks on skewers… with bacon or fruit. Or churros and chocolate. Or melon balls. Or strawberries……… and anything. Or mini cupcakes. Or fried chicken and waffles. Or any grilled fruit (mmmmm… both pineapple and peaches rock the block).
Get basic… A popsicle or ice cream bar are super hits on sticks. Or choose a candied apple! You could always satisfy a sweet tooth urge with chocolate-dipped marshmallows on a stick. (I’m sorry. Had we lost sight of this being “something on a stick” day?
Okay. It’s Tapas Time…. Try Caprese sticks with cherry tomatoes, mozzarella balls, and basil leaves. Or a skewer of Buffalo cauliflower. Or apple and cheddar cheese chunks. Or feta, mint and watermelon chunks. Or prosciutto-wrapped breadsticks!!!!! WHAT!!???!
Let’s wrap up with the basics. Crispy-edged, soft-centered pretzel bites (with beer cheese on the side for dipping) and for the dessert chaser? Serve up a skewer or two of fresh strawberries and brownie chunks. Well, yeah!
Image by Gerd Altman
“It is a great ability to be able to conceal one’s ability.”
— Cicero (106 BC – 43 BC)
Roman statesman & philosopher
Very little can top an old-fashioned bonfire for a casual celebration with friends! We’ve hosted a few doozies over the years, and last night’s ranks among the sweetest. Gorgeous weather with after-dark temperatures hanging in the low 70s.
A massive pile of brush and stumps, some of which have been aging for up to 2 years. A fantastic flurry of friends to celebrate it right.
Food. Fun. Frivolity! Schweeeeet! And a new tray of Smores! Thanks to all for joining the revelry!
“A people that values its privileges above its principles soon loses both.”
— Dwight Eisenhower 1890 – 1969)
American military officer & 34th President of the United States
I find myself continually stunned by the confidence and innocence of many (thankfully, not all) American young adults. Very often I hear them loudly and laughingly express disdain for the very things that built the foundation on which they have built their lifestyles and enjoy everything that freedom enables them to have and do. Their laughter at those whose values and thoughts differ from their own rings with condescension and borders on haughty. And yet I know these same young people would never want to think of themselves as being close-minded, intolerant, or unaware.
My wish is that they learn sooner rather than later to understand the dangers of taking America’s unique freedoms for granted. Interestingly, nations that have lost freedom, struggle long and mightily. Yet, they never regain true freedom. So, my prayer is for people to learn difficult truths without having to live them.
Sooo many cocktail possibilities exist. Plus, you can create your own. Not being a current fan of hard liquor, I do recall some truly fun cocktails. A piña colada on a hot summer day or a frozen strawberry daiquiri or a perfect, icy margarita still come to mind as favorites.
Personally, I opt for the original Harry’s Bar Bellini. In Venice, Italy, they serve it up in what we might think of as a juice glass. But you can serve it up in stemware and garnish as desired.
Simple and basic, the Bellini starts with white peach puree and a cold, bubbly prosecco wine. (Okay, some places take a Super Shortcut “clear” approach and simply pour champagne into a glass with some peach liquor.) What many folks do not realize is that it also includes a touch of raspberry puree, which balances out the potential uneven sweetness of various peaches, while adding a slightly rosy glow to the beverage. While the main two ingredients are easy to find, the same cannot be said for raspberry puree. So, you can push your ripe berries through a fine sieve orrrrr try my Super Simple fix. All I ever do now is stir a little raspberry sorbet into the peach puree. Make a family friendly Bellini by replacing prosecco with ginger ale. Seriously Super Simple and delightfully delish!
Sorry, but I did not realize this was not celebrated every day. Chips and Dips anchor nearly every Happy Hour we serve. Some are fancy. Some are sassy. Some are colorful. Some are hot. Some are cold. Some are cheesy. Etc., etc., etc.
The all-time champion is the old-fashioned California Dip. Yup… 1 container of sour cream and 1 envelope of dry onion soup mix. Serve it up with homemade chips, salty Ruffles, or a kettle-fried varietal. Many have munched on my onion dip, insisting that I must add some secret ingredients, as it tastes so different from when they’ve made it at home.
No secret ingredient, but I always share a not-so-secret technique. Stir your soup mix into the sour cream and scoop it all back into the sour cream container, but do this 24 hours ahead of serving time. This allows the moisture in the sour cream to fully rehydrate the dried onions, while also letting the flavors marry beautifully. Expect no leftovers. Yummy!
“It didn’t matter how big our house was; it mattered that there was love in it.”
— Peter Buffett (1958 – )
American musician
Sir Ronald and I feel mightily blessed. We have loving family and friends. Our home is often… okay, usually… overflowing with our tribe… our ohana… our dearest friends and family. Sometimes we can go spend time with them, and sometimes they come spend time with us.
This winter, during a time when we were not traveling, we have enjoyed an especially love-filled home. From both near and far, loved ones have filled our home.
We just enjoyed an especially fulfilling span of days. Family, including the grandchildren, kept us flying!!! Adam and Caiti also introduced us to our newest granddaughter.
Love and laughter reign supreme! May your days feel equally blessed!
Soft tacos are fine, but today we celebrate the satisfying crunchy texture and fun of crispy tacos. Choose your fillings to suit your happy little taste buds! Go for traditional beef with cheese, lettuce, tomatoes, diced avocados, sour cream, taco sauce, and jalapeños, if you so choose. Or switch out the beef for chicken or shredded pork. I also love crunchy fish or shrimp tacos, especially when jazzed up with a fresh mango or peach salsa and a nice slaw. Pile on whatever veggies, fruits, or legumes you love, too. Try roasted corn, black beans, grilled sweet pepper slices, sweet onions, refried beans, diced fresh pineapple (or other fruit), sliced radishes, grilled portobello mushroom slices, chopped fresh cilantro, pico de gallo, and guacamole. Anything goes! Use your imagination.
One must for me is plenty of melty, but mild cheese (to avoid overpowering the other filling flavors.) I start by sprinkling shredded Monterey Jack cheese in the bottom of my crispy, hot taco shell. Then I add the hot protein, followed by various toppings, a favorite sauce, and more cheese! Some rice and refried beans on the side never hurt either. And some fresh tortilla chips and a fresh salsa make a great starter.
I need a taco now! And I just happen to have a couple avocados ready to slice. Enjoy this Taco Tuesday along with Crunchy Taco Day!
This is not just one of the thousands of silly holidays on the calendar. On July 12, 2012, a United Nations resolution officially proclaimed March 20th as the International Day of Happiness. The intent was “recognizing the relevance of happiness and well-being as universal goals and aspirations in the lives of human beings around the world and the importance of their recognition in public policy objectives.”
More than 20 years later, we can all agree that we very much need a far kinder, more respectful, and happier world. Kindness takes no money… and just the tiniest touch of effort. While many are struggling through a plethora of problems in life, we can and should still remind ourselves not to take it out on others, especially those closest to us. It can become so easy to take our loved ones and besties for granted.
To anyone I may have insulted in a moment of crass self-centered insanity, I sincerely apologize. To anyone for whom I may have overlooked an opportunity to remind you of your worth and precious value, please know I am singing that fact loudly!
I am mindful of my foibles and faux pas. I will continue to work harder to be kinder and more tolerant. I regularly strive to remind myself of everything for which I give thanks and everyone for whom I am grateful.
I find that simple acts and words of kindness return their value tenfold. Being nice to other people cannot help but bring happiness to them and ourselves.
On this day and every day, may you always give and find happiness.
This is one of those days… National Let’s Laugh Day. I like it. Laughter is infectious… in all the right ways! Everyone needs a mood uplift now and then. So, go ahead and share a giggle or a guffaw. Here are a few silly ones to get you started.
What do you call a lazy kangaroo?
A pouch potato
I used to run a dating service for chickens, but I was struggling to make hens meet.
What do you call it when a snowman throws a tantrum?
A meltdown
What do you call a fake noodle?
An impasta
A termite walks into the neighborhood bar and says, “So, is the bar tender here?”
And now some delightful Points to Ponder.
(I wonder who has time to sit around and think of these things.)
The ability to speak several languages is an asset, but the ability to keep your mouth shut in any language is priceless.
Be decisive. Right or wrong, make a decision. The road is paved with flat squirrels who couldn’t make a decision.
Happiness is not having to set the alarm clock.
When I get a headache I take two aspirin and keep away from children just like the bottle says.
Just once, I want the prompt for username and password to say, “Close enough.”
Becoming an adult is the dumbest thing I’ve ever done.
If you see me talking to myself, just move along. I’m self-employed. We’re having a meeting.
“Your call is very important to us. Please enjoy this 40-minute flute solo”.
Does anyone else have a plastic bag full of plastic bags, or is it just me?
I hate it when I can’t figure out how to operate the iPad and my tech support guy is asleep. Okay… Okay… He’s 5 and it’s past his bedtime.
Today’s 3-year-olds can switch on laptops and open their favorite apps. When I was 3, I ate mud.
Tip for a successful marriage: Don’t ask your wife when dinner will be ready while she’s mowing the lawn.
So, you drive across town to a gym to walk on a treadmill?
I didn’t make it to the gym today. That makes five years in a row.
I decided to stop calling the bathroom “John” and renamed it “the Jim.” I feel so much better saying I went to the Jim this morning.
Old age is coming at a really bad time.
If God wanted me to touch my toes, He would’ve put them on my knees.
Last year I joined a support group for procrastinators. We haven’t met yet.
Why do I have to press one for English when you’re just going to transfer me to someone I can’t understand anyway?
You don’t need anger management. You need people to stop pissing you off.
Your people skills are just fine. It’s your tolerance for idiots that needs work.
“On time” is, when you get there.
Even duct tape can’t fix stupid – but it sure does muffle the sound.
It would be wonderful if we could put ourselves in the dryer for ten minutes, then come out wrinkle-free…and three sizes smaller.
Lately, you’ve noticed people your age are so much older than you.
Yes, indeed. Several had me laughing so hard, tears came to my eyes. Have a laughter-filled day!
Image by Jiao Tang
“You cannot dream yourself into a character; you must hammer and forge yourself one.”
— James A. Froude (1818 – 1894)
English historian and editor
Today is a great day to celebrate Irish fun facts. Ireland is more than whisky, beer, rain, and green hillsides. But, speaking of beer, in 1759 Arthur Guinness signed a lease for the land on which the Guinness Brewery stands. That lease is still in effect, as its term was 9,000 years.
More tidbits… You can see the Northern Lights in Ireland.
Halloween was invented in Ireland.
Ireland is home to more red-haired people than any other country.
Irish rugby teams regularly rank among the best in the world.
The place with the longest name in Ireland is Muckanaghededauhaulia. (Go ahead, say that three times… fast.)
Ireland is the only nation with a musical instrument as its national symbol. It’s the Gaelic harp.
There are some 30,000 standing castles or castle ruins in Ireland. (And, yes, I have kissed the Blarney Stone at the famed Blarney Castle.)
Ireland is named after a goddess. In Old Irish, she was known as Eriu… Eire in modern Gaelic. She and her two goddess sisters looked out for Ireland’s general well-being.
The O’ in Irish names means “descendant of.”
The shamrock is not a symbol of Ireland. The Anglicised form of “seamróg” (young clover) is, however, linked to St. Patrick, who is often depicted preaching while holding a shamrock.
Last, but not least, St. Patrick wasn’t Irish. Born in Roman-Britain, he was kidnapped by Irish raiders and sold into slavery to tend sheep at age 16. He later returned as a missionary and is credited with the Christianization of Ireland in the 5th Century. His name was Maewyn Succat, but Patrick became his name when he was ordained as a priest. St. Patrick’s color was blue, not green. The transition to green is thought to have been the result of connecting symbolically with clover. March 17th is the date on which it is believed that St. Patrick died in 460 AD.
I have a little Irish blood from both my parents, but on this day of days, we are all a bit of Irish. We are also entitled to dish out a bunch of blarney. Happy St. Patrick’s Day!
“The advancement and diffusion of knowledge is the only guardian of true liberty.”
— James Madison (1751-1836)
4th U.S. President
Per the American Library Association, March 16th, the birthday of the 4th President of the United States, is celebrated as National Freedom of Information Day. President James Madison is widely regarded as the Father of the U.S. Constitution and the Bill of Rights. He was also the foremost advocate of openness in government. This day serves as a reminder of the importance of the idea of every citizen’s right to know the facts related to the government. Madison was one of the people who dedicated his life to giving power to the people and making democracy stronger for it.
“Wise men talk because they have something to say; fools, because they have to say something.”
— Plato (428-348 BC)
Ancient Greek philosopher
Annually, the 2nd of March commemorates the Commonwealth of Nations as a show of solidarity and a time to renew vows of international cooperation. Originally called Empire Day, as a nod to the British Empire, this is noted as a time to address global issues of the 2 billion-plus people who constitute the nations of former British colonies.
Though Canada celebrates this day, and the U.S. does not, I will take this day to celebrate all my Canadian friends. En route to their winter escape in Florida, Beverly and Jeremy Moody, a couple of our dearest friends from the Toronto area joined us for a brief visit.
One highlight was touring the famed Biltmore in Asheville, NC. Such fun we had in our time together, sharing memories, catching up on family happenings, bemoaning our nations’ political meanderings, and celebrating being alive.
Enjoy Commonwealth Day!
Image by John Hain
The term “Good Samaritan” is derived from the parable of the Good Samaritan in Luke 10:25-37 of the Bible. Regardless of our circumstances, we all have the ability to choose to fill or not fill this day and all of our days with acts and words of kindness.
“How do we change the world? One random act of kindness at a time.”
– Morgan Freeman (1937 – )
American actor
“Both optimists and pessimists contribute to our society. The optimist invents the airplane, and the pessimist the parachute.”
— Gil Stein (1928 – 2022)
American lawyer, law instructor, and 1st NHL president
Photo by Artem Sapegin
We celebrate Middle Name Pride Day on the first Friday of the first full week in March. In 2023 it takes place on March 10.
Great care is taken when parents and grandparents name a child. Sometimes a first and middle name have meanings both on their own and together. A middle name often commemorates a current or past relative or godparent. And, as with first names, middle names have meanings.
My middle name is Ann, which is a shortened version of the name Hannah. The meaning is “grace” and “favored by God.” (I must note that “grace” in my case does not reflect any tendency toward being graceful.) As with many original names, the meanings are derived from the Bible. So, take a moment to find the meaning of your middle name, if you have one… or the reason it was chosen for you.
While we salute National Popcorn Day on January 19th, March 10th is Popcorn Lovers Day. And I love popcorn, so count me in… whether it be buttered, caramelized, cheesy, kettle corn, or chocolate drizzled. Popcorn, a GMO and gluten-free treat, is also a high-fiber and antioxidant whole grain, which can reduce our risk of diabetes, heart disease, and hypertension. (Okay, for the best health benefits, we must forgo all the yummy toppings.)
Popcorn has been a staple food for over 5,000 years. In the 1800s popcorn was eaten as cereal, served with milk and sugar. Charles Cretors invented the first commercial popcorn machine in 1885. Pillsbury invented microwaveable popcorn in 1982.
Here are a couple of interesting popcorn tidbits: Popcorn’s 4% water content is what causes it to pop when heated. Nebraska grows the most popcorn in America… 250 million pounds per year! And the Cancel Culture was alive in 1949 when popcorn was banned (temporarily) from movie theatres, because the snack was too loud.
Cathy’s Crabcakes with Horseradish Drizzle
I love crabmeat… in the shells or out! Serve it up, and I’ll chomp it down!
A long-time favorite of mine is the Crab Cake. However, I prefer to make them without tons of breading or other fillers. Crab and veggies, please. Give it a go!
Cathy’s Crab Cakes
Enjoy these gems between favorite sandwich buns, on roasted corn, or atop a salad. This recipe will make 6-8 large cakes or many mini, tapas-sized portions. They are great on their own, as a brunch Benedict, an appetizer, or entrée item.
3 T butter
1 c finely chopped sweet onion
1/3 c finely chopped celery
¼ c each: chopped sweet red pepper & minced fresh parsley
1/3 – ½ c mayonnaise
2 eggs, lightly beaten
1 T Dijon mustard
1 tsp each: Worcestershire sauce & lemon juice
1-2 T Old Bay seasoning
1-2 dashes Mike’s Red Hot or tabasco (or cayenne pepper), optional
6-8 Ritz crackers, crumbled (or ½ c panko)
1 lb lump crab meat, picked clean of shells
1 lb claw crab meat, picked clean of shells
Sauté onion and celery in butter over med heat for 2 min; cool. Stir in remaining ingredients, except for crab. Then gently fold in crabmeat to keep the chunks. Form into patties, 2/3” thick. Place in single layer on platter, cover with plastic wrap, and refrigerate for at least 2 hours. Just before serving time, brown in butter 3-5 min per side over medium heat. Serve warm.
Cathy’s Crab Cake Drizzle
In 2002, I started making this sauce to top the crab cakes or serve on the side with appetizer-sized cakes.
2 heaping T each: Dijon mustard & prepared horseradish
1 heaping T each: mayonnaise & minced ginger
2 T white wine
3 T lemon juice
Mix together in small bowl. Drizzle generously in a crisscross pattern over hot grilled, baked, sauteed, or broiled crab cakes. Garnish with a sprinkle of freshly ground pepper.
First discovered in Europe’s Mediterranean region, celery has plenty of health and healing benefits. High in fiber, vitamin K, folate, and potassium, celery is good for digestion and lowers blood pressure. It’s a dieter’s delight with a mere 14 calories per cup.
Celery is delicious both cooked or raw, and we can eat it all, from the roots to the leaves. It’s used in salads, casseroles, and soups. In fact, along with onions and carrots, celery forms the famed Mirepoix, the French base that flavors soups and stews. Another favorite is celery stalks (& either ranch or bleu cheese dressing) alongside Buffalo-style chicken or cauliflower. And stuffing for a duck, chicken, or turkey would be foul without celery in the dressing mix. (Yes, pun intended.) Further, what’s a Bloody Mary cocktail without its celery stalk stir stick? Nada, Baby!
So, let’s get cooking!
Stuffed Celery
Try celery filled with peanut (or other nut) butter; as a dipper in place of (or in addition to) chips and crackers. Or stuff some celery sticks with a favorite hummus or softened cream cheese to which you’ve stirred your favorite herbs or some dry ranch dressing mix. Garnish with freshly chopped parsley, if you like. Or add a slice of turkey or ham to each stick.
Chicken Salad
Add finely diced celery and sweet onion to your diced cooked chicken, and mayonnaise to make chicken salad. You can also add favorite herbs, dried cranberries, halved seedless grapes, diced apples, pears, or peaches, various nuts, and sesame and poppy seeds to the mix. Let it all chill for at least one hour (& preferably overnight) before serving. Use in sandwiches or mounded atop a frilly lettuce leaf.
Creamy Celery Soup
2 T butter
12-16 large celery stalks, sliced crosswise in ½“ pieces (keep some leaves for garnish)
7-8 trimmed broccoli florets
1 lg sweet onion, chopped
1 medium baking potato, peeled and diced small
Kosher salt & ground white pepper
6 cups water
2 T fresh lemon or lime juice
Melt the butter in a large saucepan over med heat. Add sliced celery, broccoli, onion, and potato; season with salt & pepper. Let cook for 8-10 minutes, stirring a few times. Add the water; bring to a boil. Then reduce heat to medium. Let cook 15-20 more minutes. Process with an immersion blender till smooth, stir in citrus juice & season with additional salt to suit your taste. Serve, garnishing each bowl with celery or other leaves or a cooked broccoli floret with a dab of sour cream and a crispy bread stick.
Seafood Salad
To add a lovely crunchy texture, stir some finely diced celery into a favorite shrimp or lump crabmeat salad. And for color, try adding some finely diced or chopped sweet red or orange bell pepper, too. For seasonings, keep it simple. For example, a little lemon or lime juice and ground pepper work perfectly. For some extra zest, add some Old Bay seafood seasoning.
You say pancake. I say flapjack! They’re both the same. This is also true for hotcakes and griddlecakes, which are types of pancakes.
Call it whatever you like. On this day we celebrate the mahhhvelous breakfast treat.
Of course, if we are in the United Kingdom, a flapjack is not a pancake at all. It’s an oat-based baked item, somewhat like a granola bar. And if we’re French, our pancakes will be more apt to be exceptionally thin and delicate. They are called crepes. (Yummy!)
Because I am in the U.S., I’ll stick with pancakes on this day. Go for a traditional presentation with a pat of butter and some warmed, 100% pure maple syrup on top. Or try a sprinkle of confectioners’ sugar, a variety of fruits or berries, and whipped cream. A favorite of mine is adding blueberries and/or freshly diced peaches in the batter. Oh, yeah! Chocolate chips are pretty remarkable, too… with or without sliced bananas and bacon bits. Various nuts and praline bits also blend beautifully.
Yummmmm…. I think my griddle is ready to cook some flapjacks. Bye for now!
Mom always exudes a positive attitude. When, as a child, I was the most exasperating and driving her crazy, she could always manage to answer the ringing telephone with a distinct smile in her voice. When I questioned how she did that, she would remind me that the person calling was not the one misbehaving. Good point. Though I admit that I do not always succeed, she taught me well to claim the positive and put my best foot forward. Thanks, Mom!
“You can make your bed with a smile, or you can make your bed with a frown, but you’re going to make your bed.”
— Glenna Burnham (1930 – )
My All-time Great American Mother
As quoted in 2005’s “A Healthier You!” and “Healthy Thinking Habits” in 2015
Al, Bill, and Ron
“A real friend is one who walks in when the rest of the world walks out.”
— Walter Winchell (1887 – 1972)
American columnist
We have digressed into a very disturbing and dangerous “cancel culture” in America. I get it. It is difficult to NOT cancel some folks who seem screamingly “off base”… aka not parallel with our beliefs of what is right and logical. We are all mere humans. Give yourself a break.
Jim Lurvey
Challenge: If you’ve ever hit the “Cancel” button on someone because they think differently than you do, let today be the day to become a real friend and reconnect.
If you have not canceled someone… or even if you have… celebrate a real friend today.
Jim & Janice
I celebrate James Lurvey on this day. He has been a real friend for many years, along with his beloved Janice for the past 11 years. AND today is his birthday! Happy Birthday, Jim!
Photo by Christine Sponchia
“Ignorance more frequently begets confidence than does knowledge; it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science.”
— Charles Darwin (1809-1882)
English naturalist, proposed the theory of natural evolution
If our furry, 4-legged friends had thumbs, I think they could paws-itively give us a run for our money when it comes to many skills we may presume are out of their range. They would change the TV channel to “Animal Planet” or “Woof World.” They could hold their water dish or reach for a goblet instead. They might choose to play the piano or the guitar. They could snap a selfie, send you a text message (with a few typos, of course), or speed dial the ASPCA if we held out on treats. I’m barking to the choir here… they’d simply open the box and take out their own treats.
Just imagine the purrrrfectly amazing new tricks they could do. They could hitch a ride, play poker, and thumb wrestle to see whose turn it was to walk the human.
Our Newfie (Miles) tried to write letters to his human while she was away at school. That lack of thumbs thing was troublesome, until he convinced me to hold the pencil for him. Then, of course, he could simply dictate. He did this so often that his letters evolved into chapters, and he published his first book. This is true. “Dog Days in the Life of the “Miles-Mannered Man” by Miles Martin is a collection of tall tales, wagging tales, and tantalizing treats.
A must-read for all dog fans, the “Miles-Mannered Man” dishes up “bone-i-fied” servings of poignant, relatable observations, hysterical antics, and purely canine philosophies we all can follow. Miles captures hearts with his first-paw accounts of Life as it is and always should be.
In digital and paperback formats, his book digs up 40 chapters of warm, furry fun. Plus, Miles insisted on including 4 free bonuses in every book. (He says that you deserve these treats because you’ve been good.)
For the month of March, the paperback (ISBN 978-0977071135) is marked down by $7 to $12.99. The $5.99 ebook on Amazon (ASIN B00MR3I4NI) is just $2.99 all of March. So, fetch a copy for the pet fan you love in celebration of National If Pets Had Thumb Day… and just think of the paws-sibilities. (More book titles and audiobooks can be found on my website GoodLiving123.com.)
Image by John Hain
“Remember, remember always, that all of us, you and I especially, are descended from immigrants and revolutionists.”
— Franklin D. Roosevelt (1882 – 1945)
American politician & lawyer
32nd president of the United States
“Nearly all Americans have ancestors who braved the oceans – liberty-loving risk takers in search of an ideal – the largest voluntary migrations in recorded history… Immigration is not just a link to America’s past; it’s also a bridge to America’s future.”
— George H.W. Bush (1924 – 2018)
American politician, diplomat, & businessman
41st president of the United States
Photo by Ana Toledo
March 2nd is the day each year on which we commemorate the day that Puerto Ricans born after April 25, 1898, were granted U.S. citizenship in 1917. President Woodrow Wilson signed the Jones-Shafroth Act on March 2nd.
Puerto Ricans had been Spanish nationals until the Spanish-American War in 1898. Spain ceded the island to the U.S. under the Treaty of Paris.
Photo by Fabian Fauth
This day also serves as a reminder to all of us to appreciate the value of our citizenship. Among other rights, citizenship entitles people to vote in Federal elections. It generally provides priority when petitioning to bring family members permanently to this country.
Most of us live so readily with freedom, that we may give it little thought. Those working hard to come to this country know we would be foolish to take our freedom for granted.
“You who have been born in America, I wish I could make you understand what it is like [to] not be an American – [to] not have been an American all your life — and then, suddenly, with the words of a man in flowing robes to be one, for that moment and forever after. One moment you belong with your fathers to a million dead yesterdays — the next you belong with America to a million unborn tomorrows.”
— George Magar Mardikian (1903 – 1977)
Armenian-born American restauranteur, chef, author, and philanthropist
“I received a letter just before I left office from a man. I don’t know why he chose to write it, but I’m glad he did. He wrote that you can go to live in France, but you can’t become a Frenchman. You can go to live in Germany or Italy, but you can’t become a German, an Italian. He went through Turkey, Greece, Japan and other countries. But he said anyone, from any corner of the world, can come to live in the United States and become an American.”
— Ronald Reagan (1911 – 2004)
American politician & actor
40th president of the United States
If you love peanut butter, it can become its own food group! Enjoy it creamy or chunky straight out of its jar. Or add it to smoothies, snacks, sandwiches, or Asian stir-fries.
One of the first recipes I recall Mom teaching my sister and me to make was peanut butter cookies. She was teaching us basic techniques of measuring ingredients and, in particular, how to cream ingredients together. For our little arms, I remember thinking we would never get the butter and sugars smooth. Of course, in our rush, we had forgotten to bring the butter to room temperature. Yup, she taught us a good lesson in planning and preparation.
Back in college, I then worked up a Super Simple shortcut. It’s still great today for folks who don’t bake enough to keep the standard ingredients around their kitchens or have tiny kitchens, as in college apartments.
Do remember to bring your butter to room temperature first! And if peanut butter is not your “thing,” you can also do this with almond butter or any other… but this is Peanut Butter Lovers Day.
Super Simple Peanut Butter Cookies
¼ c butter, softened to room temp
½ c packed brown sugar
1 large or ex-lg egg
12‑oz jar peanut butter (chunky or creamy)
1 vanilla or yellow cake mix
Combine ingredients in order given, blending completely after each addition. Shape into 1″ balls. Place on ungreased cookie sheet. Flatten with a fork in a crisscross pattern. Bake 8‑10 min at 350°F. Makes 4-5 dozen cookies.
Anyone in New Hampshire in the mid-1980s may well remember local television exploding into a new era. New York television advertising executive, David Zamichow arrived as WMUR-TV’s new general manager in 1983. Smart, determined, and as visionary as they come, he then began orchestrating Channel 9’s transformation as skillfully as the finest symphony’s conductor. WMUR grew from a station that often had ABC wishing the network could disassociate completely into a station they touted as an example for all affiliates to follow.
David Zamichow launched many young careers into journalism and beyond, encouraged staff to be their best, and involved the station in many charitable and cultural endeavors. He sent teams to cover major events from Washington, DC to Los Angeles, CA, covering Presidents and Popes… and internationally, from the Panama Canal to the opening of the Berlin Wall and the Superpower Summit in Moscow. His tenacity and team leadership developed programming that lifted WMUR from 4th to 1st place in New Hampshire over the bigger Boston market stations.
Named 1988’s Broadcaster of the Year, David Zamichow led Channel 9 into a solid first-place NH viewership that soon topped all Boston stations’ combined viewership in the Granite State, and ultimately into 3rd place in Boston itself, previously unheard of from an “out-of-town” station. After a decade in New Hampshire, he then charged full steam ahead for the next 2 decades transforming Toledo, Ohio’s WTVG to similar success.
David Zamichow was both the toughest and finest boss I ever had. He made miracles out of a minuscule budget. He knew management, sales, production, engineering, and news. He could challenge us to the point of great exasperation, although I am certain that we caused him far more fathoms of infuriating frustration than we can imagine. But he believed in us, our team, and our potential. Unlike most managers, he could also lift us to be the very best we could be. Sure, he made us work CRAZY hard, but he also helped us sparkle and shine. He often shouldered the blame for big messes and gave us all the credit for super successes. David Zamichow has a heart of gold.
Few people positively touch so many lives so profoundly. We will never forget. Thank you. Bless you.
Happiest 80th Birthday wishes from us all to you, David Zamichow!
