National Oysters Rockefeller Day

This appetizer classic was first created to simply fill in for the snails that were highly heralded in New Orleans’ French Quarter in the late 1800s, at a time when a snail shortage was plaguing the restaurants.  Jules Alciatore, son of Antoine’s founder, Antoine Alciatore, developed an alternative recipe in 1889, using snails, to fill in the gap. He named the dish Oysters Rockefeller for the rich green sauce that reminded him of the millionaire J.D. Rockefeller.

Interestingly, the dish caught on so fast that the actual recipe became and remains a highly-guarded family secret. That said, a 1986 laboratory analysis revealed that the sauce’s mystery ingredients included parsley, celery, scallions or chives, olive oil, and capers.

To keep the rich green color, most restaurants use spinach, rather than parsley. And debate runs hot as to whether or not to add Pernod or top the dish with panko. Make it the way you like it and name it what you want. At Antoine’s in New Orleans, where they have counted every order since they first served it in 1889, more than 3½ million orders of Oysters Rockefeller have been served.

If you’d like, celebrate the history of the dish with my rendition. I like a little added cheesiness… and definitely bacon, neither of which are in the original recipe. Or simply order any version of baked oysters at your favorite restaurant.

Oysters Rockefeller

2 dozen rinsed, live oysters, shucked; top shells discarded; oysters loosened with paring knife

6 T butter

¼ – 1/3 c finely minced shallots or onion

2 packed cups baby spinach leaves, de-stemmed

2 T Pernod or white wine

1 T lemon juice

1½ c heavy or whipping cream

½ c each: finely grated Romano & Fontina cheeses

½ tsp black pepper

Dash of hot sauce (such as Mike’s Red Hot or tabasco), optional

¼ c shredded Monterey Jack cheese

¼ c panko breadcrumbs, tossed with 1 T melted butter

¼ c cooked, diced bacon

Place opened oysters on pan in refrigerator. Melt butter in large skillet over med heat; sauté onion for 1 min. Then add spinach and Pernod; stir for 1-2 minutes to start spinach wilting. Stir in lemon juice, cream, Romano & Fontina cheese, pepper, and hot sauce, if using. Bring mixture to a boil; reduce heat; let cook till liquid has reduced by half. Cool the spinach mixture completely in the refrigerator. To cook, divide spinach mixture atop each oyster. Sprinkle with Jack cheese, breadcrumbs, and bacon, if using. Bake or grill at 450°F for 6-8 min (small-medium oysters) or 8-12 (large oysters). Serve hot with fresh lemon wedges.

KISS Tips: Oysters should be cooked hot and fast. They are done with the centers are puffy and the edges start to curl. Oyster shells are notoriously uneven. Nesting them in beds of rock salt (ice cream salt) in your pan or individual baking dishes prevents sauce from being wasted.

Posted in Incredible Edibles, Taste Bud Travels | Leave a comment

Celebrate a Little Stone Fruit

On National Apricot Day we celebrate the little stone fruit we call the apricot, which is also known as the Armenian plum. Apricots have long been hailed for medicinal purposes for everything from asthma to infertility. They are high in antioxidants and potassium. Better still, apricots are very hydrating and low in calories. Yup, 2 whole apricots (or 4 halves) either fresh or dried contain just 34 calories. Further, they may help eye, skin, and gut health, and even our livers. With their low-calorie and high fiber content, they even boost metabolism.

While apricots look like mini peaches, but their tartness is that of a purple plum. Like plums, they are best eaten whole and unpeeled, discarding the pits. We can also enjoy them sliced and added to salads or atop yogurt. Dice apricots and include in salsa. Stew them in a slow cooker with chicken, pork, or beef. Apricots are also lovely in pies and pastries. Using their nectar, which adds zero sugar, apricots are wonderful in sauces, like this little gem of mine.

Spicy Apricot Sauce

Spicy does not mean “hot” in this case; you can always add some chopped hot peppers, if that is your preference. The “heat” in this recipe comes from mustard. Next time you are preparing pork chops, pork roast, ham, or even meatloaf, give this little sauce a whirl before you bake or roast. It’s also great as a BBQ sauce.

½ c brown sugar (or golden monk fruit)
4 tsp cornstarch
1 tsp each: dry mustard & ground allspice
2/3 c. apricot nectar
3 T lemon or lime juice
2 tsp apple cider or white vinegar
¼ c finely chopped sweet onion

Combine brown sugar, cornstarch, mustard and allspice in small saucepan. Add liquids and onion; bring to a boil. Cook & stir for 2 min; reduce heat; simmer 10 minutes.

Posted in Incredible Edibles, Super Simple Is Key! | Leave a comment

National English Toffee Day

Photo by Rob Wicks

If you’re unfamiliar with English toffee, think of a Heath bar, which has an English toffee core. So, how many generations have enjoyed the sweet confection known as English toffee? Every generation since the early 19th century.

There are subtle and not-so-subtle differences between English toffee and American toffee. For example, Americans often use a combination of white and brown sugars. The British use only brown sugar. Both varieties tend to drizzle or coat the toffee with chocolate, but the American versions often sprinkle the top with chopped nuts, such as walnuts, almonds, cashews, pecans, or Brazil nuts. Some claim that English toffee may be harder than American toffee. Others claim the reverse.

Hard or chewy, this candy is made by caramelizing sugar. It all starts with 1 cup each of true butter & sugar (brown or white or combo), ¼ c water, and ½ tsp salt. If you are a candy maker, you know how to get it to the hard-crack (300°F) stage. If not, you do not need to start with English toffee. Simply buy a piece… or a box. If you’re lucky you can find a bakery or candy shop that still makes it fresh.

Posted in Incredible Edibles, Taste Bud Travels | Leave a comment

National Tempura Day

Our “food mood” is determined by more than just flavors. Texture also plays an important role. When light and crispy, but not greasy tug at your heartstrings, tempura is perfect! Japanese chefs spend many years perfecting their tempura technique, but we can create a very good home rendition, too.

Shrimp is number 1 for tempura, but other fish and seafood also work great, especially squid (calamari), smelt, and scallops. You can also opt for just veggies, from 1/8” slices of root veggies like sweet potatoes and parsnips, to green string beans, asparagus, broccoli florets, rings of sweet bell peppers or sweet onions, shiitake mushroom caps or slices, and ¼“ strips of zucchini.

Super Simple Tempura

1 lg cold egg, only slightly beaten

1 c icy cold water (or carbonated water)

1 c cold, twice-sifted flour (or ¾ c flour and ½ c cornstarch)

Prepared veggies, seafood, or fish

Oil for frying, at least 2” deep and preheated to 330-350°F

Beat water into the egg; then gently stir in flour for just 15-20 seconds, leaving small lumps. Immediately dip prepared items gently into batter and then into hot oil. Drain briefly on paper towels and serve hot with favorite dipping sauce.

Frying times & temps:

330°F for veggies; 2-3 min for root veggies; 1 min for mushrooms & squash; 30-40 seconds for light items like pepper slices

350°F for proteins; 3-4 min for pork & chicken; 2 min for shrimp; 1 min for squid & fish

To test oil temp without a thermometer, drop a bit of batter into the hot oil near the edge of the pan. At 350°F it will come right back up. At 340°F it will go to the middle of the pot & come right back up. At 330°F it will go to the bottom of the pot & slowly come back up.

When it comes to success tips, think Super Simple:

1-To prepare fish & veggies, dry with paper towels before dusting with cornstarch.

2-Keep all batter ingredients icy cold till ready to use.

3-For icy cold water, pour water into measuring cup from glass filled with ice & water.

4-Carbonated water can yield a lighter & bubblier tempura texture.

5-Some folks advocate replacing ¼ c of the water with ¼ c cold vodka for crispier tempura.

6-Less is more, particularly when it comes to beating the batter.

7-Use chopsticks, rather than a whisk, and barely combine flour into your egg mixture. This keeps gluten production low and leaves plenty of little lumps, which add to tempura’s crispiness.

8-Fry in untoasted sesame oil or vegetable or canola oil with a touch of sesame oil for flavor.

9-Fry in batches, allowing only half the oil’s surface to have ingredients.

10-Turn items frequently during frying for even cooking.

11-Use a wire mesh tool to remove batter bits from oil between batches.

For a dipping sauce, use what you like… a basic “duck” sauce, sweet & sour sauce, or sweet Thai chili sauce work just fine. For authenticity, make a Tempura Dipping Sauce:

¾ c dashi soup stock (or ¾ c water & 1 tsp dashi powder

3 T soy or tamari

2 T mirin

2 tsp sugar or granulated monk fruit

Combine in small saucepan & bring to a boil, stirring frequently. Then serve warm for dipping tempura items.

NOTE: Dashi is a basic Japanese soup stock. We can also get it in a powder form. It is typically a combination of kelp seaweed and dried bonito flakes or sometimes shiitake mushrooms.

Too many words! In all honesty, it’s easier and faster to make tempura than to read this article. Do not be intimidated. Tempura is yummy!!!

Posted in Incredible Edibles, Super Simple Is Key!, Taste Bud Travels | Leave a comment

National Bean Day

The famous geneticist, Gregor Mendel used bean plants and pea plants to develop theories on genetics in plants. January 6 is recognized as National Bean Day in his honor, as this is the day he died in 1884.

Legumes are rich in the amino acid tryptophan and the mineral magnesium, both of which can help boost our mood and improve mental well-being. So, for today at least, let’s skip the sugars, which deliver a mood “crash.” Chomp down some beans and have a great day!

Posted in To Our Health & Fitness! | Leave a comment

Celebrate National Whipped Cream Day!

Serve it on a fave food, whip it into any sauce you like, or simply go ahead and indulge straight out of a can. No one is judging.

“She has a laugh so hearty it knocks the whipped cream off an order of strawberry shortcake on a table 50 feet away.”

— Damon Runyon (1880 – 1946)

American newspaperman & short-story writer

Posted in Notable Quotables, Super Simple Is Key! | Leave a comment

National Spaghetti Day

I recall hearing as a child the ol’ commercial that Wednesday is “Prince Spaghetti Day.” I guess it’s appropriate that National Spaghetti Day falls on a Wednesday this year.

So, do it up your way… and listen for “Mama’s” voice echoing down the roadways as she calls, “Anthonyyyy!”

Here’s my way… jazzed up with seafood and mushrooms. And it’s Super Simple! This recipe makes 2 entrée portions or 4 appetizers.

Seafood Spaghetti a la Scrumptious

2 T olive oil

1 lg sweet onion, chopped

1 tsp finely chopped garlic

1 dozen cleaned mussels or littleneck clams

8 sliced shiitake mushrooms

8 sliced crimini mushrooms

6 oz sliced calamari (frozen is aok)

12 extra-large or jumbo shrimp, de-shelled & de-veined

1 lg can petite diced tomatoes, and juices (or 1½ c diced fresh Roma tomatoes)

½ c chopped fresh basil leaves

½ tsp dried thyme or oregano

Dash of salt (sea or seasoned)

2 c favorite tomato/spaghetti sauce

½ – 1c merlot or other red wine

6 oz spaghetti, cooked al dente

Thinly sliced fresh chives or green onions & shredded Parmesan cheese, for garnish

 

Sauté the onion & garlic in the olive oil for 2 min over med heat. Then add the mussels; let cook 2 min before stirring in the mushrooms. Let them cook, stirring once or twice for 4-5 minutes. Then stir in the calamari and shrimp. In 2 min, stir in the tomatoes, seasoning, sauce, wine & cooked spaghetti. Let it all warm through for 2 min, stirring once. Then divide into 2 large bowls, garnish & serve hot.

KISS Tip: You can fancify this by serving it in two medium bread rounds (or 4 smaller ones for appetizer portions). Cut a thin slice off the top of each & pull out the bread to hollow them out. Then warm them in the oven with a nice sprinkling of shredded or grated Parmesan covering the bottom of the inside of each “bowl.” And you can always use just clams or just shrimp. Not into seafood? Simply replace all seafood with meatballs and/or browned ground beef.

Posted in Super Simple Is Key!, Uncategorized | Tagged | Leave a comment

Love!

“To love means loving the unlovable. To forgive means pardoning the unpardonable. Faith means believing the unbelievable. Hope means hoping when everything seems hopeless.”

— Gilbert K. Chesterton (1874 – 1936); English writer & philosopher

Posted in Notable Quotables | Leave a comment

Celebrations!

Frank, Madison, Ricky, Claire

 

Here’s to hoping that you welcomed in the new year with hope in your heart and friends and/or family in your face! Yeah, Baby!

 

 

Rick, Claire, Angie, Sir Ronald, David “Gerb”

 

 

Thanks to everyone who celebrated at the Green River Tavern!

 

 

Our hosts and friends, Jason Noffsinger & Angie Moss went out of their way to be sure that the full house crowd had a superb time as we hailed our hearty farewells to 2022! Oh, and thanks to Courtney Moss for keeping things perfect at our table! (I know we kept you hopping.)

Vera Soul

 

 

Festive decorations were plentiful and the band, Vera Soul rocked the house down!

 

 

Bill, Angie, Sir Ronald, Cathy

 

What fun we all had… Bill and Angie, Gerb & Angie, Frank & Madison, Ricky & Claire, along with Sir Ronald and me. (How is it that we have so many lovely friends named Angie??!?)

Frank & Madison

Ricky & Claire

Frank & Sleeping Beauty Madison

 

Would someone please let me know why it happens that the youngest one in our group of friends, a lass still in her 20s, manages to be the first one asleep on New Year’s Eve? (It’s perfectly okay Sleeping Beauty! We’re just wishing we knew your secret.)

 

 

And, as is appropriate for a devoted foodie… I enjoyed one final slice of a devilishly decadent, deliciously dense & moist, multi-layer chocolate cake. Someone said, “Calories we eat on New Year’s Eve don’t count!” Okay, okay… I don’t know that somebody actually said that, but I’m going with it anyway.

Happy New Year! And thank you most sincerely to everyone for a tremendously memorable 2022.

Posted in Notable Quotables, Party Themes & Schemes | Leave a comment

Happy New Year 2023!

 

May your days be filled with good health, laugh-out-loud humor, and more happiness than harm.

Posted in Bubbly Makes the World Go 'Round, Super Simple Is Key! | Leave a comment

National Champagne Day

Once upon a time it was decreed that to be called “champagne” a sparkling white wine had to come from grapes grown in the Champagne region of France. Everything else was simply sparkling wine. Really? Well, that was before the mid-19th Century blight that wiped out so many of the vineyards in France that they had to be reconstituted using vine stock from California and other places in the U.S.

So, whether you like French champagne, or tend to drink bubbly known as espumante, cava, afrodi, or prosecco, enjoy your bubbly today! It is New Year’s Eve, after all. Make your tastebuds happy and ignore any wine snob who does not appreciate your options.

Straight up of mixed with peach puree, or orange juice, or another beverage of choice, today is the day to enjoy bubbly.

Back in 2014, I released the paperback version of my book Champagne: Facts, Fizz, Food & Fun.” It’s filled with FACTS that turn champagne secrets into super simple tips to make you shine. And I added some FIZZ with dozens of sparkling beverage ABCs… and beautiful bubbly concoctions to whet your whistle with style.

Naturally, there’s FOOD with dozens of yummy recipes that are perfect to serve with champagne for occasions from brunch to holiday parties. The book features recipes for delightful dips, fabulous fruits, sensational seafood, mouthwatering meats, and much more!

I finished it off with lots of FUN via champagne quotes that range from historical to hysterical, along with plenty of decadent and delicious champagne pairings.

Snag a copy wherever you like to buy books… or simply download one in a digital format from Amazon.

“If life brings you troubles, drink some champagne. Then your problems will just become bubbles.”

— Unknown

Posted in Bubbly Makes the World Go 'Round, Notable Quotables, Uncategorized, Write Again! | Leave a comment

Dec 30th = National Bacon Day!

No shockeroo here… I like bacon. It’s tough to think of foods that are not improved by the smoky, salty, sinful sensuousness of freshly fried bacon!

Instead of a recipe for this special day, I thought a technique might be fun. If you haven’t done this before, I do suggest a Bacon Weave for your next burger or BLT.

 

Cut the slices of bacon in half, crosswise. Weave 6 pieces, as if creating a mat or a lattice crust, but do not leave spaces between them.

 

Simply fry it up as one unit, turning the entire weave over with a wide spatula. Drain on paper towels and serve atop anything you want!

 

 

Yes, you can make these ahead of time. They refrigerate and freeze beautifully. And, quite frankly, if you do not put extras into the freezer right away, they are highly likely to vanish… rather rapidly… as snacks!

Posted in Super Simple Is Key!, Uncategorized | Leave a comment

Encourage Hope to Blossom

 

“Whatever enlarges hope will also exalt courage.”

— Samuel Johnson (1709 – 1784) English writer

May 2023 be all that you hope and need it to be.

(Photo by Gabriel Lamza)

Posted in Notable Quotables | Leave a comment

National Pledge of Allegiance Day

Photo by Samuel Branch

On January 14, 1969, comedian Red Skelton shifted gears on his popular TV show. He recited the Pledge of Allegiance and added the meaning of words and phrases as he did so. His presentation warmed the hearts of millions of Americans then, and it remains popular on YouTube even today.

The Pledge of Allegiance was originally written in 1892 to mark the 400th anniversary of Christopher Columbus’ arrival in the Americas. Several variations were used nationwide. On June 22, 1942, six months after the U.S. entered World War II, President Franklin Roosevelt signed the U.S. Flag Code, and a standardized version was finally recognized.

Then on Flag Day, June 14, 1954, President Dwight Eisenhower signed a bill that inserted the phrase, “under God” in the United States Pledge of Allegiance. Two years later, “In God We Trust” became the United States’ official motto.

I recognize that children reciting the Pledge of Allegiance every day in school is a past relic… along with learning cursive or how to read a non-digital clockface. (Not all that we may deem as progress involves forward motion.)

We remain a very young nation… one with many strengths and many frailties. (We humans tend to remain dreadfully slow to evolve.)

As life flies past on a daily basis, we do not often stop to realize how much (and also how little) has happened during our brief tenure on this dear planet. I try to take each little reminder to heart and count my blessings.

Posted in Notable Quotables | Leave a comment

Resolution Time

More plotting, planning, and well-intentioned promises are made at the end of December than during any other time of the year. And the number one New Year’s Resolution comes as no surprise.

Diet. Yup. We vow to lose weight, get in better shape, and live healthier lives. Wellllll, on one hand, I agree with that. On the other hand, I can accept that I am in shape, because round is a shape.

Whatever we may or may not resolve, let’s check in and see how we’re doing on February 1st. 😊

“Probably nothing in the world arouses more false hopes than the first four hours of a diet.”

— Dan Bennett

American comedian & juggler

Posted in Notable Quotables | Leave a comment

This Is National Thank You Note Day!

I take this occasion to say thank you to YOU! All my dear friends, family, and ohana (friends that have become family) mean more to me than all the riches on earth. I do not say it often enough, but I appreciate you. I respect you. I am utterly grateful for your presence in my life.

With love and deepest blessings, I say, “Thank you. Thank you for being you. Thank you for letting me share this little corner of Life together!”

Posted in Family -- Says It All | Leave a comment

Merry Christmas!

 

 

A couple of days before Christmas, Sir Ronald and I went to a lovely holiday event at the historic Lake Lure Inn in Lake Lure, North Carolina.

 

 

 

 

 

 

 

The 1927 setting proved to be a perfect place for “A Dickens Christmas Musical Evening,” which featured the piano stylings of Josef Patchen.

 

And the menu was splendid! We started with an elegant roasted sweet red pepper bisque, followed by crab cake-stuffed mushrooms with pepper coulis and bacon-wrapped roasted asparagus. (Good enough to get seconds, so I did!!!) The salad was delightful with fresh baby spinach, cranberries, and roasted pecans.

 

Our main course included stuffed Cornish game hen and a carved roasted round of beef, along with scalloped gouda potatoes, garlic-roasted Brussels sprouts, and broccoli & cauliflower gratin. Topping it off was a station-flamed bananas foster.

 

All this, while we enjoyed old-fashioned Christmas carols and other holiday favorites by Leroy Anderson, Wells & Tormé, Martin & Blaine, Barnard & Smith, Cahn & Styne, and more! This evening proved to be a delightful way to celebrate Christmas!

 

Posted in Incredible Edibles, Taste Bud Travels | Leave a comment

Merry Christmas Eve!

 

We did a whimsical Christmas tree this year… filled with child-like fun and fantasy.

Even my very first ornament from back in the 1950s is here. The little bird no longer has a tail, but it flies in the tree splendidly.

 

 

 

 

 

Other ornaments pay tribute to the various 4-legged family members who shared Christmas Past with us.

 

 

 

 

 

 

 

Another treasure is the manger scene that graced my grandparents’ home back in the late 1940s.

 

I find great comfort in decorating with special items from dear friends and family, both past and present.

 

 

 

Such trinkets remind me of all the love with which I have been blessed.

 

 

 

May you find comfort in your blessings now and throughout the new year. Merry Christmas!

Posted in Family -- Says It All, Party Themes & Schemes | Leave a comment

Celebrate National Pfeffernusse Day

This day celebrates a fluffy German spice cookie that’s filled with ground nuts and spices and then covered in confectioners’ sugar. The word “pfeffernusse” translates as “pepper nut.”

One belief holds that this day started as part of the feast of Sinterklass, celebrated in the Netherlands, Germany, Belgium, and Denmark. This is when St. Nicholas is said to have given gifts to the children, inspiring the Santa Claus tradition.

Enjoy a sweet, spicy Pfeffernusse today… or simply be spicy yourself!

German Pfeffernusse Cookies

2½ c flour

½ tsp each: salt, black pepper, crushed anise seed, ground cardamon

¼ tsp each: baking soda, ground allspice, ground nutmeg, ground cloves

½ c butter, softened to room temp

¾ c packed light brown sugar

¼ c molasses

1 lg egg

½ – ¾ c finely ground almonds or pecans

2 c confectioners’ sugar (for dusting at end)

In a med bowl, sift flour and all seasonings together; set aside. In a large bowl, cream brown sugar into the butter. Then beat in the molasses and egg, followed by the nuts. Stir in the flour mixture thoroughly. Cover the bowl and refrigerate at least 2 hours. To bake, roll 1½” balls of dough in your palms and place the 2” apart on buttered baking sheets. Bake in middle of 350°F oven for 14 min. Let cookies cool on the pans for a few minutes. Then toss a few at a time in the confectioners’ sugar in a large plastic bag. Let cookies finish cooling on wire racks; then store air-tight at room temp.

Posted in Uncategorized | Leave a comment

Blessings to All

“Good health and good sense are two of life’s greatest blessings.”

 –  Publilius Syrus (85-43 BC)

Latin writer

 

(Photo by Sabine van Erp)

May your life and home be filled with many such blessings this holiday season and throughout the coming year.

Merry Christmas!

Posted in Notable Quotables, To Our Health & Fitness! | Leave a comment

National French Fried Shrimp Day

I love shrimp… chilled with cocktail sauce, stir-fried with veggies, baked and stuffed with crabmeat and buttery Ritz cracker crumbles, grilled with anything, and fried in a variety of manners… including coconut shrimp.

I recall enjoying some big round fried balls of diced shrimp and veggies at a long-gone Manchester, New Hampshire Chinese and Polynesian restaurant called Cathay Island. I also fell for Boom Boom Shrimp at another restaurant from yesteryear… Goodland Bay on Marco Island. Of course, there’s pan-fried, deep-fried, and southern fried. Take-out Shrimp is not only fast but there’s zero clean-up!

Because I prefer a light, barely-there batter to a big, heavy, grease-laden batter, tempura style is a particular favorite method of frying. And it can be served with any sauce you like!

Super Simple Flash-Fried Shrimp

1 lb x-lg or jumbo raw shrimp, peeled & deveined

½ c milk, mixed with ½ c salt

¾ c flour (or ½ c flour & ¼ c panko crumbs)

½ c cornstarch

½ tsp each: sea salt, ground black pepper & garlic powder

Vegetable or Canola oil for frying (or other neutral oil)

Place shrimp in zip-top plastic bag, pour in the milk, close the top and let sit 5-10 min. (Yes, you could add a beaten egg, but it is not necessary.) Meanwhile, sift together flour, cornstarch, and seasonings. Drain liquid from shrimp and dredge in dry ingredients, tossing to coat very well. Fry in 375°F oil for 1-2 min till golden & crispy. Drain on paper towels and serve hot with favorite dipping sauce.

KISS Tip: If adding panko, stir it into sifted dry ingredients.

Just in case you want Boom-Boom Sauce, here’s my version.

Super Simple Boom-Boom Sauce

This sauce is awesome with shrimp, of course, but it works with lot of other foods, too. Try it on burgers, fish tacos, or a chicken wrap. It’s a great dipping sauce for items like fries, onion rings, grilled potato slices, and chicken tenders, too.

¾ c real mayonnaise

1/3 – ½ c sweet Thai chili sauce

2 T catsup

1 T sriracha sauce (or Frank’s Red Hot, for less bitterness)

¼ tsp each: garlic and or onion powder, salt & pepper

Combine, cover, and refrigerate until needed, several hours ahead or even a day or two earlier.

Posted in Incredible Edibles, Super Simple Is Key! | Leave a comment

National Sangria Day

Photo by Shayna Douglas

 

We often think of red when we think of sangria, perhaps, especially at Christmas. And yet, my favorite sangrias, even when visiting Barcelona itself, are the white ones.

So, today, in celebration of National Sangria Day, I share with you my Sparkling Sangria recipe from back in 2006. In most locales, you’ll likely need to opt for frozen Bing cherries, but the results will be fruity decadence!

 

Sparkling Sangria

1 c sweet or Bing cherries, pitted & halved & frozen

1 c each: blueberries and raspberries, fresh or frozen

1 c quartered small strawberries, fresh or frozen

2 c chopped, peeled nectarine (or peach)

1/3 c Peachtree liquor

1 c peach juice (or can use apricot)

1 (750-mil) chilled prosecco (or other sparkling white wine of your choice)

Combine fruit and liquor in large pitcher. Refrigerate for at least 2-4 hours or overnight. Before serving, stir in peach juice and wine.  Serve immediately, garnished with the fruit of your choce. Makes about 10 cups.

KISS Tip:  Pre-make peach juice ice cubes with berries frozen in each… or for color at Christmas, use cranberry juice in the cube trays or a mixture of cranberry and peach juices.

 

Posted in Bubbly Makes the World Go 'Round | Leave a comment

Woo-Hoo!!!

I just scored another great review for my Armenian heritage story! The holiday issue of the Oakland, California magazine “Affaire de Coeur” has a review that calls “Destiny of Determination” :

“an incredible story of the faith and determination endured by those who chased the American dream.”

And my latest book also just landed in 2022’s Top 3 Historical Fiction titles on N.N. Light’s Book Heaven, which does thousands of reviews. Great reviews and professional accolades are fantabulous! But my heart is completely captured by the hugs, tears, and cheers from readers… where I speak or when I read their messages.

Thank you. Thank you. Thank you!  I can literally feel my grandparents hugging me from heaven for capturing and sharing their stories with love.

Posted in Write Again! | Leave a comment

National Bake Cookies Day

For many years, baking delightfully decadent, colorful cookie assortments as holiday gifts was a treasured annual tradition. I especially loved the planning of each year’s recipes.

Naturally, many delightful cookie options dance through my mind on National Bake Cookies Day. And yet, for the recipe I share today, I must select Sir Ronald’s favorite. He is a huge fan of a timeless classic… Oatmeal Raisin Cookies. However, they must be chewy, because he grows sad if they are crispy. Chewy and sweet and packed with satisfying textures and flavors.

If you are already up to your happy little eyeballs in festive fun and covered with flour as your whip up a dozen different cookie varieties, then Hallelujah! I love those memories, too. On the other hand, if you are making just one type of cookie, and your love oatmeal raisin cookies, then please give my recipe a whirl! And have yourself a Merry Christmas!

Cathy’s Chewy Oatmeal Raisin Cookies

Crispy edges are lovely, but chewy inside is a must. Do NOT overbake these yummy delights, or you will get crisp, not chewy cookies… and you may be sad.

1 c butter, softened to room temp

½ c monkfruit (or sugar)

1 c packed brown sugar (or Truvia-type substitute)

2 x-lg or jumbo eggs, room temperature

1 tsp pure vanilla extract

2 c flour

Spices: ½ tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp ginger

1 tsp each: baking soda, salt

2 c quick-cooking oats

3 c “Add-ins” (any combo):

½ c unsweetened, flaked coconut

½ c dried cranberries

1½ c raisins

½ c chopped pecans or walnuts

Cream butter; then add monkfruit & brown sugar; cream again till smooth. Add egg & vanilla; beat well. Sift together flour, spices, baking soda, and salt. Stir into butter-egg mixture thoroughly. Then stir in quick oats and all add-ins, mixing till evenly distributed.

Choose drop cookies or ice box:

Drop cookies: Roll a heaping tablespoon of dough into a ball and place on greased or oil-sprayed, parchment-lined baking sheets, 12 to a pan. Press each ball down to about ½-¾“ thickness.

Ice box cookies: Use your hands to form dough into long logs on wax paper sheets. Roll up in the wax paper and place in large zip-top plastic bags in refrigerator overnight. To prepare, slice ¼-½“-thick and place on oil-sprayed parchment-lined baking sheets.

Bake at 350°F for 10-12 min, just till golden, but still soft; take from oven and let rest on the pan for 10 min, before removing from pan and cooling completely on wire racks.

Makes 4-5 dozen cookies, depending on size.

KISS Tips: Adjust the proportions and selection of “add-ins” to suit your preferences. For example, use all raisins or all cranberries, rather than some of each; add up to 1 c chocolate chips (or use half white chocolate or half butterscotch); omit nuts and coconut altogether. Rolls of dough for ice box cookies can remain in the refrigerator for several days. Once baked, these cookies also freeze beautifully. This recipe also works with all gluten-free ingredients, but add ½ tsp baking powder and 1½ tsp xanthan gum to flour mixture (unless using a GF flour blend that already includes them).

Posted in Super Simple Is Key! | Leave a comment

National Maple Syrup Day & Canadian Maple Syrup Day

Photo by Nadine Primeau

Maple syrup has been favored in North America for hundreds of years. It’s widely produced in Vermont, Maine, New Hampshire, New York, Pennsylvania, Wisconsin, and Michigan. Up until the 1930s, the United States led in maple syrup production. Canada leads the pack now. That seems rather appropriate, especially since the maple leaf is the national emblem.

From wherever you may hail, something special happens with you get your first taste of true maple syrup. Yum!

A favorite wintry childhood memory involves bubbly, hot maple syrup drizzled over mounds of clean, freshly fallen snow, forming maple syrup snow candy. If you have a candy thermometer, this is easy to make. Bring 1 c 100% pure maple syrup to a boil in a small saucepan. When the thermometer reaches the “soft ball” stage, let it boil for 10 min. Then drizzle over the snow. (Slide a baking sheet underneath first, if desired.) It’s fun to watch it stiffen up and even more fun to munch away!

 

Oh, if the sweetness is a bit over-the-top for your taste buds, sprinkle the candies with some flaky sea salt immediately after pouring it into the snow. (You can peel hardened candy off the snow and eat it. Or roll it around popsicle sticks before it hardens to make a maple syrup pop.)

Fans of pancakes, waffles, and French toast know that warmed 100% pure maple syrup wins by miles over fake pancake syrups. But maple syrup is far more than a condiment. It’s also amazing over pan-fried apples or baked apples, in hot cereal, baked beans, or as an ice cream topping. Add it to butter in baked sweet potatoes or winter squash. Maple syrup makes a tasty glaze for ham or turkey or brushed on bacon while it cooks. It works in BBQ sauce, as a dip for chicken tenders, or mixed with balsamic vinegar and drizzled over baked or grilled salmon. It’s great for roasting veggies, like tomatoes, sweet peppers, carrots, and parsnips. As a breakfast treat, drizzle maple syrup over of parfait made with sliced bananas, walnuts, and yogurt. Try maple syrup to flavor candied nuts, cake frosting, or whipped cream. Or slather some maple butter on your freshly baked dinner rolls, cinnamon buns, or hot biscuits. Peppered maple syrup is amazing over popcorn, too. And we must not forget the classic maple sugar candy.

Turn your favorite ham and cheese sandwich (with or without mustard) into a Monte Cristo by dipping the sandwich in 1 egg, beaten with 2 T milk or cream and a healthy dash of ground cinnamon. Then fry it up grilled cheese style in butter in a skillet over medium-high heat, turning once with a spatula to crisp up both sides. Serve it hot with warmed maple syrup for dipping. (You can also add sliced turkey along with the ham.)

 

Or just go ahead and fold your toasty waffle around some crispy bacon and eggs and pour on the syrup.

What!?! No eggs? Ok. Use bacon and sliced bananas and think of Elvis Presley songs.

Posted in Family -- Says It All, Super Simple Is Key! | Leave a comment

National Chocolate-Covered Anything Day

So, you like chocolate! Perhaps you have a particular preference for dark chocolate, semi-sweet, milk, or even white (which contains no chocolate at all). There is something decidedly decadent about dipping a bit of something into chocolate before letting it land on your tongue. Mmmmm.

This is nothing new. Long-standing chocolate-dipped items range from peanuts, peanut butter, and pretzels to strawberries, cherries, and blueberries. Other favorite fruits to dip include apricots, peaches, pears, raspberries, apple or pear wedges, grapes (fresh or dried), or kiwi slices. I can picture some of these quite nicely: chocolate-dipped caramel apples, melon chunks, or citrus peels. Citrus sections dipped in chocolate are popular from clementines and oranges to lemons and grapefruit. Try dipping dried apricots halfway in chocolate and then dip the chocolate end in chopped pistachios. Hello!

As in the photo, I became a fan of Stuffed Strawberry Blossoms years ago at a Manchester, NH restaurant called Spatts. They are Super Simple to make. Just slice whole berries ¾ of the way down and stuff with sweetened (or “spiked”) cream cheese. Then garnish each with a fresh blueberry and a bit of a mint leaf. (Once for my birthday, they served me an entire platter of these, rather than cake!)

Or pop some fresh pineapple spears or bananas on popsicle sticks, dip in chocolate and freeze. The same works for key lime pie wedges and slices of cheesecake. Dip a favorite popsicle and return it to the freezer… or just eat it.

The chocolate fountain carried these treasured treats to another level, bringing in platters of fresh fruits, bite-sized cake squares, and marshmallows. Shortbread cookies hit the classic side, with Oreos gaining in popularity. Other cookies worthy of dipping include gingerbread, animal crackers, sugar wafers, butter cookies, macaroons, graham crackers (think “smores), chocolate chip cookies, or even fortune cookies.

Thinking of sweet treats, consider dipping puff pastry twists, donuts, biscotti, and other pastry treats. While we’re at it, why not dip an entire cupcake… okay, a mini cupcake.

If you opt for the nuttier route, consider almonds, pecans, Brazil nuts, cashews, walnuts, or macadamia nuts. Make mini peanut butter sandwiches with mini pretzels or even Ritz crackers and dip half in chocolate, finished with a sprinkling of coarse sea salt. (Ohhhh, I’m giggling over how much I like that one!)

Many folks like chocolate-dipped salty snacks like potato chips or sweet potato chips. Also dipped (and/or drizzled) are goodies like popcorn, edamame, crispy Bugles, Fritos, or Cheetos.

Prefer something distinctly different? Go for coffee beans… or go straight out to weird, be it good or gross, with squid, worms, ants, scorpions, bumble bees, or crickets. Okay… NOT.

While we’re stepping “off the ranch” so to speak, chocolate-dipped bacon is a treasure, as is or sprinkled with chopped nuts. Some folks also go for chocolate-covered Slim Jims or beef jerky. Have you heard of chocolate-covered pickles or olives? Well, that’s a “thing.”

Not my thing, but there’s also demand in some areas for chocolate-dipped mushrooms, seaweed, raw onions, jalapeños, carrots, radishes, and even broccoli florets. (Now that’s about the farthest “out there” approach I have ever heard to entice someone to eat their vegetables.)

Back to thinking about sweet treats, consider dipping mints, caramel chews, marshmallow peeps, jellybeans, gummy bears, or spice drops.

Before my teeth fall out from just talking about sweet treats, I will hush. With that, she closed with a mere whisper, “Chocolate!”

P.S. For easy dipping chocolate that will harden up, melt ¾ – 1 c semi-sweet chocolate chips in a coconut oil-smeared microwave-safe bowl at 15-second increments for about 2 minutes, stirring between increments, until almost melted. Stir to finish the melting without adding extra heat. Dip your item and place in the refrigerator for 10-15 minutes. Ta-da!

Posted in Super Simple Is Key! | Leave a comment

Bill of Rights Day

James and Dolly Madison sculpture by Ivan Schwartz

This day celebrates the ratification of the first 10 Amendments to the U.S. Constitution. The Bill of Rights was introduced by James Madison, who later became the 4th President of the United States.

In recognizing this day, in 2021 President Biden said, “The Bill of Rights is important not only in the freedoms it protects but in its demonstration of America’s enduring commitment to self-improvement and striving to continuously form a ‘more perfect union.’”

Since 1791, 17 additional Amendments have been ratified for a total of 27 Amendments to the Constitution.

Posted in Notable Quotables | Leave a comment

National Bouillabaisse Day

Photo by Henry Perks

 

Bouillabaisse is a hearty seafood stew that harkens back to ancient Greece, where Marseille was founded in 600 BC. To be authentic, the classic French soup must include Provence, France’s indigenous red scorpion fish.

 

However, in the United States and elsewhere, we substitute red snapper, sea bass, grouper, cod, or some other fish. Bouillabaisse comes from the old word “bolhahaissa,” which means to boil and simmer.

Many people believe Bouillabaisse and Cioppino are interchangeable, but they are not quite the same. Cioppino has a rich, tomato-based broth and, while it includes a firm-fleshed white fish, Cioppino usually emphasizes special shellfish, such as king crab legs or lobster (depending on your location). The broth for Bouillabaisse uses a spicy, white fish stock as a base, with some diced tomatoes added. Bouillabaisse is also characterized by the addition of saffron or fennel, plus white potatoes and often some orange peel. (Unless I want them for thickening purposes, I tend to omit the potatoes.)

Photo by Stefan Schauberg

When serving Bouillabaisse, the broth and fish are generally served separately, along with hearty, sliced bread with a rouille spread, which is like a garlicky mayonnaise. In truth, to Super Simplify this, serve garlic French bread… and picture yourself sitting at a sunny surfside table in the south of France. But, of course! Oui, oui!

Bouillabaisse

This is Super Simplified of the full-on version. Now and then, I enjoy preparing recipes with many ingredients when the end result is a traditional and timeless classic.

1 each: leek and lg sweet onion, chopped

28-oz canned petite-diced tomatoes

¼ – ½ tsp each: cayenne pepper & red pepper flakes

1 bouquet garni (2 bay leaves, 4 sprigs thyme, 1 sprig tarragon, 2 whole cloves, & 6 peppercorns)

Olive oil (½ cup)

2 lb white fish… sea bass, halibut, grouper, cod; cut in chunks

2 each: carrots & celery stalks, finely chopped

¼ c pinot grigio (or other dry white wine)

1 tsp orange zest (or crushed dried orange peel)

3 qts fish stock

Salt to suit your taste

½ – 1 tsp saffron threads, soaked in 1/8 c hot water

Meat from 2 lobsters (1-2 lbs each), cut into pieces

1 lb. lg large or jumbo shrimp, shelled & deveined

½ lb sea scallops, rinsed & patted dry

1 lb mussels, rinsed & scrubbed

4 oz calamari rings

1 T finely chopped or minced garlic

4 T fresh lemon juice (1 medium-sized lemon & its zest)

¼ c finely chopped fresh flat-leaf parsley

In a glass bowl, combine ¼ of the leeks, onion, and garlic. Stir in all the diced tomatoes, cayenne, red pepper flakes, bouquet garni, and ¼ c olive oil. Add fish chunks to the bowl, stirring to coat. Cover and refrigerate overnight.

Heat remaining olive oil in a large Dutch oven over med heat. Sauté remaining leeks and onions, plus all the carrots and celery for 5 minutes. Add remaining garlic; continue cooking & stirring for 3 min. Then stir in wine, orange zest, fish marinade (but NOT the fish chunks), and the fish stock. Salt to suit your taste. Bring to a simmer for 15 minutes; stir in saffron. Stir in fish and mussels; let cook 5 -7 minutes. Then add shrimp, scallops, calamari, lemon juice (& zest); let cook another 3-4 min. Then stir in lobster and parsley. Divide among warmed soup bowls and serve. Serve with toasty garlic bread. Makes 4-6 servings.

KISS Tips: There are some amazing products on the market now, such as Better Than Bouillon. I like adding a T of their Lobster Better Than Bouillon to fish stew bases. Though completely non-traditional, I love this 2-3 slices of hearty, diced bacon, cooked before the leeks and onions. Oh, yeah!!! To prepare bouillabaisse the old-school way, divide your fish and seafood into warmed soup bowls and serve, ladling broth over the top of each bowl. (You can even start with a slice of your garlic bread in the base of the bowl.) Or serve the bowls with the broth in them and pass a platter with all the fish and seafood on it. Would you like to fancify this with some traditional, old-world flavor? After adding saffron to the base, heat ¼ c Pernod (anise-flavored French liqueur) briefly, ignite, and pour over the bouillabaisse.

Posted in Incredible Edibles, Taste Bud Travels | Leave a comment

National Cocoa Day

There are moments in life when nothing is quite as satisfying nor comforting as a toasty warm cup of cocoa. Straight up? Served with large or mini marshmallows? Topped with the decadence of whipped cream? Pick your style, and then pour yourself a cup.

I also believe that the proper consumption posture requires your feet to be propped up. Relax.

Take a deep breath. Ahhhhhh… I can smell that dark chocolaty yumminess wafting through the air now. Yummmmm!

Posted in Super Simple Is Key! | Leave a comment

National Gingerbread Decorating Day

 

Perhaps you enjoy making, seeing, or eating decorated gingerbread houses or cookies. Dad and Mom taught my sister and me to love decorating (and eating) spicy, chewy gingerbread cookies, both large and small.

 

Huseyin Isguzar with George, the baker, and Baker Bob aka Dad (2017)

 

 

 

Before he passed, Dad was great friends with Huseyin Isguzar, the Chief Culinary Officer at my folks’ retirement community in Florida. He and Dad, dressed in the Baker Bob apron that I made for him, along with a dashing hair net… so enjoyed baking in the kitchen together.

In addition to hanging Dad’s photo in the bakery, Huseyin continues Baker Bob’s tradition, with hundreds of gingerbread boys each year and a tribute to Dad as the centerpiece.

 

 

 

 

 

Annually, Mom leads an enthusiastic team of volunteers to decorate all the delightful and highly prized cookies.

For the 2022 Annual Friends and Family Christmas party, Huseyin and his team worked tirelessly to present an enormously festive and fabulous appetizer and dessert buffet for hundreds of happy attendees. The dining room looked as if St. Mark Village had turned into a 5-star cruise ship! Dad’s photo and the 750 gingerbread boys, decorated by Mom and her culinary crew of volunteers, make a meaningful centerpiece for all who knew and loved Dad.

Decorate your gingerbreads. Make lovely, lasting memories.

Posted in Family -- Says It All, Incredible Edibles, Party Themes & Schemes | Leave a comment

Visiting Mom

Just returning home from a delightful, though brief 1-week visit with Mom. She is one dynamic person and classy lady. Never mind that she is active and healthy and vibrant at 92½ years young! As “President of my fan club,” she even booked a mini book promotion tour for me. I spoke at the Christmas meeting for the Palm Harbor district for the PEO, a philanthropic educational organization that raises college scholarship money for young women.

I also addressed an enthusiastic Men’s Breakfast Club meeting. Mom was my Plus One. We then held a book signing for residents at the large independent living complex where Mom lives. I feel most humbled that we sold out of both Books 1 and 2 in the Destiny series and started taking orders! I feel honored to make Mom feel so proud.

Tilapia with mango salsa, broccoli, and sweet potato

 

Plus, I helped her with Christmas decorations. And, yes… I ate wayyy too much along the way. Mom kept my personal, business, and social calendars packed. And, as usual, she kept her effervescent self sparkling. I am one very fortunate woman.

Mom as Fun Chorus gave gift to Director Shelley DennisIn addition to The Hall Sisters (from yesterday’s article), we enjoyed some other super-superb entertainment during the week, as well. Award-winning, Clearwater-based singer-songwriter Nick Dukas and his band got folks singing and smiling.

And the 16-member Madrigal singers from East Lake HS in Tarpon Springs totally blow away many pros I have seen.

Noted for performing with medieval style and acapella to boot, they also graced us with other musical styles. Jaw-dropping from start to finish! These talented and top-notch young people are not only extremely talented, but they are also leaders academically. Congratulations to the students and their director, Robert Knabel. Their season is full of performances, both locally and at such places as Disney World and Carnegie Hall.

 

 

Posted in Family -- Says It All | Leave a comment

The Hall Sisters

Do you know of a musical quartet known as The Hall Sisters from Garner, North Carolina? These extremely talented sisters have played everywhere from the Grand Old Opry to Carnegie Hall. Mom and I had the pleasure of watching them in a Christmas concert this week. Talent. Talent. Talent. Talent. And lots of love. Each is a talented musician, and their vocal harmonies are stunning. (My video is not at all, but I hope you get the idea.) You can get more information at TheHallSisters.com or on Facebook.

Posted in Family -- Says It All | Leave a comment

Trust Yourself

Dare to be you, because you are “enough.” Easy to say, but it is not always easy to do. Trusting in ourselves can be quite a challenge.

A dear girlfriend, Janice Gilbert, gave me a bracelet of hers… a bracelet I have since worn nearly every single day. Its single round silver disk is engraved with powerful words.

“You are Braver than you believe, Stronger than you seem, and Smarter than you think.”

 

Lately, in speaking to groups about my new book, I found myself questioning whether I could say anything meaningful. It matters little that I have spoken before both large and small audiences countless times. Each time, I worry… I ponder… I pray. I care about them and the precious gift of time that they are entrusting to me.

“Why on earth would anyone want to go out of their way to listen to me speak?”

“What can I possibly say that will bring value to their lives?”

“Was I presumptuous to even write 21 books, never mind go out to speak about the latest one?”

Blessedly, when I put on my positive face and start to speak I have been richly rewarded by faces that beam with smiles and heads that nod excitedly in agreement. Presentations have been followed with so many gracious compliments and excited comments like, “Best program ever!” Then I am humbled even further.

I believe it is very easy for each of us to fail to recognize that we each matter… and perhaps very much to someone. We need not have a worldwide impact to be valuable. When we can touch even a single life, make even one small and positive difference for someone, or inspire a person to recognize a perhaps long-forgotten value in themselves, then we have had a wonderful day, month, year, or life!

We humans are very easily knocked down in this life. And it can take multiple positive thoughts to begin to squelch a single negative thought.

Try to associate with people who encourage you and appreciate you and respect you. YOU are worth it. Be good to yourself.

“Trust yourself. Create the kind of self that you will be happy to live with all your life. Make the most of yourself by fanning the tiny, inner sparks of possibility into flames of achievement.”

— Golda Meir (1898 – 1978)

4th Prime Minister of Israel, 1969 – 1974

Posted in Notable Quotables | Leave a comment

Exciting News!

I have learned that my latest book, “Destiny of Determination: Faith & Family” has just been recognized with a lovely honor! The Literary Titan Award recognizes authors for “expertly delivering complex and thought-provoking concepts, vivid scenarios and characters, and original ideas.”

Woo-Hoo!!! I gladly accept! We write because the words and concepts need to get out and leap onto a page. It’s much the same as why we sing… or dance… or act out roles on the stage. But to receive this special recognition is both humbling and rewarding.

Literary Titan also interviewed me. Check the “Interviews with the Author” under the “About the Author” page on this site.

Plus… marvelous reviews have been praising book 2 with even more enthusiasm than book 1, “Destiny of Dreams: Time Is Dear.” One reviewer, Amy Shannon of Amy’s Bookshelf Reviews let me know that I lucked out and “Destiny of Determination: Faith & Family” got picked as her site’s Featured Book of the Month for December! Shweeeeet! It’s a random selection, so I feel very fortunate as she is one highly respected reviewer. Here’s that link:

https://amysbookshelfreviews.com/book-of-the-month

More exciting is her fantabulous review! PLUS she has “Destiny of Determination: Faith & Family” at #3 in her Top 10 Books of 2022. Can I get a big “Woo-Hoooo” one time? Woooooo-Hoooooooo!

 

Top 10 Books of 2022

  1. Distant Early Warning  by  Jeff Widmer
  2. Gateway To Mars  by H.E. Wilburson
  3. Destiny of Determination: Faith and Family by Cathy Burnham Martin
  4. Wild Wolf’s Twisted Tails by Rod Glenn, Ricki Thomas, Poppet, I S Paton, C W Lovatt, Jo Reed, A J Kirby, Mark Sinclair, Tony Wright, Kirsty Neary, Kevin Tomsett
  5. Tell me a story, Babushka  by Carola Schmidt
  6. Kingdom of Acatalec by  S.M McCoy
  7. Runaway Train by Lee Matthew Goldberg
  8. Solstice Shadows  by Avanti Centrae
  9. A Thousand Days In Auschwitz by Brenda Marie Webb
  10. Under Dark Skies by AJ. Scudiere

 

Posted in Write Again! | Leave a comment

Pearl Harbor Remembrance Day

 

“May we never forget our fallen comrades. Freedom isn’t free.”

— Sgt. Major Bill Paxton

U.S. Marine Corps, retired

 

On this day we honor all who lost their lives on December 7, 1941, in the bombing of Pearl Harbor on the Hawaiian island of Oahu. More than 3500 Americans lost their lives or were wounded in the early morning aerial attack by the Japanese that drew the U.S. into World War II.

 

 

Pearl Harbor remains the final resting place for many of the crew of the USS Utah, USS Arizona, and USS Oklahoma.

 

 

Often, crew members who survived the attack chose to have their ashes interred with crew mates. RIP

 

Robert Bishop, distinguished US Army Veteran; Korean War

 

Freedom isn’t free. Ask any military veteran. Thank every military veteran.

#PearlHarborRemembranceDay

Posted in Notable Quotables | Tagged | Leave a comment

Happiness Cannot Be Bought

 

“Happiness is not something ready-made. It comes from your own actions.”

— Dalai Lama

 

To me, these are great words at any time of year. Their meaning grows at this time of year, however, because money will not deliver happiness. People scurry to buy just the right gift for friends and family. In truth, our presence is often the most valuable present. In loving and kind actions, we find the happiness we both give and get.

(Photo by Stefan Schweihefer)

Posted in Notable Quotables | Leave a comment

Enjoy!

Life does not always seem fair… not even close. And yet, who are we to judge what is fair?

One minute we can feel as high as a kite, and the next we can get dashed deep into the ground. In those lowest moments, always try to recall that you once soared like a bird… and if we did it once, we can do it again.

And even if we can’t ever again take flight, we did it. YOU did it! Whatever you have accomplished cannot be undone.

Other people have never known, never felt, never experienced any other individual’s personal highs and lows. We can smile as we share an experience vicariously, and this is wonderful. We feel tears flow with utter abandon as we sympathize or empathize with another’s tragedy and pain. But we cannot ever totally know another person’s bliss, nor their misery.

Perhaps all we can do is the best we can. Try to see the silver linings. And we they are totally out of sight, remember that they are there, no matter how deeply hidden in the dark they may seem. Do not lose faith. Do not lose hope. Do not lose heart.

“Enjoy when you can, and endure when you must.”

— John Wolfgang Van Goethe (1749 – 1832)

German poet, playwright, statesman & critic

(Photo by Aaron Burden)

Posted in Notable Quotables, To Our Health & Fitness! | Leave a comment

So Smart!

“The illiterate of the 21st century will not be those who cannot read and write, but those who cannot learn, unlearn, and relearn.”

— Alvin Toffler (1928 – 2016)

American writer, futurist, and businessman

(Image by Brett Jordan)

Posted in Notable Quotables | Leave a comment

Memorable Moments, Silly Sidebars, and Terrific Takeaways

 

Although Paradise is powerful, we could not stay forever, utterly absorbed in our visit there… although it is tempting.

 

 

We so enjoyed our trip to the Hawaiian Islands and our visit with my sister Deborah in Kaua’i. But after this article, I will try to get my brain to join the rest of me back East.

 

We have made so many memories… Oahu’s Diamond Head towering over Honolulu…

 

 

The impactful solitude of the USS Arizona Memorial in Pearl Harbor…

 

The famed Waikiki Beach, and those surfers on turquoise waters.

 

Maui brought us snorkeling to sites like the Molokini crater.

 

 

 

This was followed by a true, once-in-a-lifetime experience. We watched the sunrise from atop the world’s largest dormant volcano on Maui. Haleakala boasts 10,000-plus feet above sea level, but a whopping 29,704 feet from base to summit, topping Kilimanjaro, McKinley, K2, and Everest with its 29,032 feet.

On the Big Island, in Kona, we enjoyed more snorkeling… and more dolphins.

 

We also found some fun, colorful geckos hungry for local flavor at the heralded bar Da Shark Shack.

 

We also visited Hilo, known as the Tsunami Capital of the World.

 

 

 

This is the place to visit the active volcanoes, including Kilauea, where activities like wildly steaming vents and burgeoning lava are ongoing daily.

Just days before her November 28, 2022 eruption, all looked peaceful on Mauna Loa. Attention was focused on Kilauea, with its daily lava and steam vent activity… and volcanic warning levels had been elevated to Yellow.

November 28, 2022 photo by U.S. Geological Survey

 

And then it happened… Mauna Loa, 2½ miles from sea level to summit and 5 miles from base to summit, considered the world’s largest active volcano, erupted for the first time in nearly 40 years.

 

 

December 1, 2022 Photo from USGS and Civil Air Patrol

As of now, despite new lava flows from Mauna Loa, the lava is flowing to the sea. While it has crossed the road to the observatory, so far it has not placed any populated areas at risk. May the situation stay that way. (11-28-2022 photo from U.S. Geological Survey; 12-01-2022 photo from USGS & Civil Air Patrol)

 

 

Sir Ronald and I were enjoying our cruise with our good friends Priscilla and Ken Rondeau.

 

 

While we love cruises, this was our first with the Norwegian Cruise Line.

 

We will remember being on board the Pride of America ship and having the smallest cabin we have ever seen, although we also had our largest balcony. The staff was great, and we had an awesome time with plenty of laughs.

 

Then we got to my sister’s island… the Garden Island… Kaua’i, and I spied my sister waving broadly as she stood at the base of the Nawiliwili Lighthouse, welcoming our ship into the harbor.

 

We saw a great many wonders on this island… like Kalalei, the place where many believe all souls enter the earth.

 

Naturally, we took in stunning waterfalls, the largest navigable river in Hawaii, called the Waimea.

Further, one must not visit Kaua’i without visiting the always dramatic Grand Canyon of the Pacific, the Waimea Canyon.

Then we left the ship and stayed at the Marriott and enjoyed the various pools and the protected Kalapaki Beach.

Mostly we enjoyed time with my sister, as she introduced us to local foods, apple bananas, lilikoi passion fruit pie, and Elu bars made from breadfruit, a starchy carb originally from New Guinea and Philippines.

She showed us some of the great taro fields of Kaua’i and shared local secrets like favorite food trucks that serve up all sorts of local deliciousness.

At one called Da Melting Pot, I knew I simply had to try to much-heralded Hawaiian shrimp, which is locally harvested shrimp grilled in a lemon garlic butter sauce… ummm… and yes, these are whole shrimp.

Plus, I will now forever crave true Hawaiian shave ice served over macadamia nut ice cream.

 

 

And then there’s lilihoi… or Passion fruit… a new favorite that makes a lovely juice drink, too.

It also became my new favorite ice cream… really yummy paired with macadamia nut at the Tropical Dreams gourmet ice cream parlor in Kapa’a.. Yes, it’s true. Ice cream solves anything.

 

We also were reminded of Responsibility… which happened to be the word of the day. In Hawaiian, that is “Kuleana.”

 

As Deborah first greeted us, she presented us with leis she had made… one from flowers for me and a fern one for Ron… as well as a bracelet for our guide Kana’e. Later she carefully showed us how she dries and prepares the leaves and tried to teach me to make a laua’e fern lei. (No, I was not good at this.)

 

We observed and learned so many things from the wonderful local people we met. They taught us how they also valued us as visitors, not to be confused with tourists. (Yes, when we humans travel, we can earn a most distasteful reputation for tourist rudeness.) We also learned the honor of becoming what the Hawaiians call “ohana.” This means more than family. Ohana are those we recognize as family to us, regardless of bloodlines. No one gets left behind or forgotten. I thank all of YOU who have become my ohana. You are treasured more than you can possibly know.

Deborah took us to fantabulous places on her island… including one of many places made famous in movies… Hanalei Bay.

 

Of course, we also regularly drove down Tunnel Road, dubbed the Tunnel of Love for its arching trees. The northernmost point will remain unforgettable, not just for its iconic lighthouse that saved many a sea captain and even some pilots, but for Kilauea Cove, too.

I enjoyed seeing items in the supermarket that I’m not apt to see elsewhere, too. Case in point: surfboard-shaped tortilla chips.

And local vending machines garnered a second look, as they featured local items like banana bread and a wide variety of packaged dried fruit… from papaya and guava to mango and pineapple chunks.

Sir Ronald met a new and extremely tall skeletal pal. He first met him in a plaza in the town of Waimea. They ran into each other again in a supermarket on Halloween, both adoring the same type of wine.

We learned so much during this long-awaited and thrice-scheduled vacation. WWW stands for more here than World Wide Web. Instead, try Wind, Water, and Wings… this is how life came to live on the lava mountains that rose from the Pacific Ocean. At least 2400 miles from the continents, the Hawaiian Islands are an annual destination for migratory birds and whales.

The ancestors of Hawaii’s land animals and plants arrived by accident. Some were carried by storm winds, atop floating driftwood, or with migratory birds. Many evolved into the native plants and animals of the present day, most of which are found nowhere else in the world.

While the Nene Goose is Hawaii’s official bird, we also liked the White-Rumped Shama, brought from Southeast Asia to Kauai in 1931.

 

And the Chakar Partridge found only at the heights of Haleakala on Maui… Plus the Brazilian Cardinal, which we had never before seen. Such fun we had watching the hunting egret off our lanai.

And remember Hurricane Iniki that struck the Hawaiian Islands on September 11, 1992. It’s interesting that the name “Iniki” means “strong and piercing wind.” In addition to destroying and damaging so many structures, thousands of pigs and chickens and cats were tossed into the winds.

 

Their descendants are now wild. Seriously, chickens and roosters are out of control on every island. We even saw signs like this one asking visitors to not feed the feral cats and chickens.

 

 

We saw firsthand that Going Green does not mean saving green. Despite the strong showing of solar panels on homes and businesses and the multitude of windmills taking advantage of the constant trade winds, Hawaii suffers with the highest residential electricity costs in the entire U.S., even dwarfing New York and California.

Looking at the average price per kilowatt hour, New York averages 25 cents, with 28 cents in California. Most states in the continental U.S. come in well below that, with typical numbers ranging from 10 to 15 cents. Hawaii averages a bold 43 cents per kwh. Numbers vary from island to island from as low as 38 cents to as high as 75 cents. Yikes! No wonder the most popular residential air conditioning comes from home construction that keeps air flowing underneath the house, allowing trade winds to seep up through the floorboards. Ok.

While there are medical centers on all the major Hawaiian Islands, there is only 1 actual hospital in the state of Hawai’i. Patients needing surgery or serious emergency services are air-lifted to Honolulu.

And we learned that rainforests and deserts can and do exist side by side. My meteorologist friends would say, “But, of course, Cathy” and then scientifically explain it all. On the windward side of Kaua’i, rainfall increases by 100 inches for every 1,000 feet of elevation gain. The trade winds trap warm air on the mountainside.

As the warm air cools, the moisture condenses and falls as rain. Kilauea Point… the northernmost one on Kaua’i with the lighthouse… receives only about 40” of rain each year, but at the top of the ridge of nearby Namolokama Mountain, just 8 miles away, over 400 inches of rain falls annually.

You’ve seen the pictures. The island of Kaua’i is just 550 sq miles. That is small. The state of New Hampshire has 8,953 square miles, and even Rhode Island has 1,214. So, to find several microclimates in just 550 square miles is extraordinary. Kauai is dry in the south and west, but so lush and green in the north that all firetrucks on Kauai are red to provide contrast with the green. Elsewhere in Hawaii, they are yellow, not red.

I loved a related story that our half-native guide Kana’e shared on Kauai. Where the Wailua River meets the Pacific Ocean has tremendous rip tides all the time. Too many people have been carried out to sea and lost here. One of those was almost Frank Sinatra. He was in Kauai’i, staying at the then-glamorous Cocoa Palms Resort, of course. An off-duty firefighter saw him being swept out to sea and jumped onto his surfboard, paddled out to the exhausted swimmer, and rescued him safely on his surfboard.

Sinatra was grateful to be saved, but he asked why the man had not come out by boat to help him. The firefighter explained that launching a boat is nearly impossible in most places due to the jagged lava rocks. Sinatra accepted the explanation, but as a sign of gratitude, he purchased a rescue boat for the man’s fire station in Kaua’i. They accepted the gift graciously, but they explained again to Mr. Sinatra that it might not get much use. In water emergencies, there is little time to waste. Getting the boat to a launch area or beach could take too much time, so they tended to use surfboards, which were more readily available and could be launched almost everywhere. Frank Sinatra understood. He then gifted a new truck to the off-duty firefighter who had rescued him… and he donated surfboards for every firetruck. All firetrucks in Hawaii carry surfboards to this day… from Honolulu to Hilo.

Hawai’i has also become Hollywood West. It is easy to see why the dramatic terrain of the Hawaiian Islands, especially Kaua’i plays backdrop to dozens of movies. Our jaws dropped upon seeing miles and miles of jagged lava cliffs, contrasting sharply with lush green valleys. To say that planet Earth is an amazing place is a gross understatement. Its molten interior can cast repeated volcanic eruptions, creating mountains that are so many thousands of feet high that they grow into islands in the middle of the Pacific Ocean’s depths. And somehow, within these islands, burst a multitude of freshwater springs.

There are also hundreds of miles of trails in Hawai’i. Pick an island, any island. There are many dozens of trails from which to choose. Hikers report that Oahu has the best hiking trails, but for walking and biking, Kaua’i is tough to beat. One is Kapa’a’s paved multi-use trail called Ke Ala Hele Makalae. What had long served as the rail bed for sugarcane transportation for the McKee Plantation, is now a 7.3-mile paved trail from Lydgate Park to Ahihi Point on Kaua’i’s East Coast. Walk, jog, or bike here, enjoying great views, too.

Another bit of information I had not known is that Hawai’i governs its population of 1½ million differently than the other 49 states. Governing happens on two levels… State and County. There are just 4 counties in Hawai’i, and each has a mayor and council.  Hawaii is the county name for what we call the Big Island. Honolulu is the county name for the island of Oahu, as well as the lesser northwestern Hawaiian Islands. Kaua’i is the county name for the northernmost islands. Maui is the county formed by the island of that name and smaller area islands, including Lana’i and Molokai. I should also note that in name there is a 5th county. Kalawao County is actually just the village of Kalawao on the island of Molokai, with a population of 82. Historically, this village was used as a leper colony, so they do have their own mayor. However, all services are handled as part of Maui County.

Of course, we also loved seeing gorgeous flowers everywhere we went… from orchids and ginger to birds of paradise and so many more. We enjoyed the trees that we simply do not see regularly, from Banyans and some that look as if we must be on an African safari to trees bearing lusciously plump fresh fruit.

We will also never forget the precious green sea turtles. These docile survivors have been here a very long time, especially considering that they saw the dinosaurs come and go.

Speaking of going, it’s now farewell to tropical sunrises and colorful sunsets over the Pacific.

So long to lava rocks and lush vegetation growing on volcanic mountains.

 

 

 

 

 

 

Bye for now to my dear sister, Deborah. May you continue bringing radiant rainbows to the people you serve.

 

 

For Sir Ronald and me… We had the time of our lives. As they say in Hawai’i, “Mahalo… Until we meet again.”

 

Posted in Family -- Says It All, Taste Bud Travels | Leave a comment

Cheery-Oh!

 

“The best way to cheer yourself up is to try to cheer somebody else up.”

— Mark Twain; pen name for Samuel Clemens (1835 – 1910)

American writer, humorist, and entrepreneur

 

Posted in Notable Quotables | Leave a comment