THAI PEANUT VEGGIE SALAD

This salad is tasty, healthy, crunchy and colorful.  I could drink the dressing and be happy.  I made this one with cabbage but plan to do a broccoli, cauliflower combination soon.  I will let you know.  (I liked the cabbage the best) We ate it for 4 days and it was still good,  even with the cabbage. 

Dressing:

2 T. Peanut butter

1 large lime juiced

2 tsps. sesame oil

1/4 C. rice vinegar (or any vinegar)

3 T. honey or apricot jam  (I love the jam)

1-2 cloves grated garlic

¼ C. oil

1 tsp. grated ginger, bottled for fresh

2 T. water

½ C. Fresh Cilantro

¼ tsp. cayenne pepper (optional but not enough to be very hot)

½ tsp. salt

Blend a little with an immersion blender or a regular blender to chop the cilantro and blend together.  The cilantro makes this dressing and is very subtle.  You might like it here even if you don't usually care for it.

Salad:

½ lb. Pasta - I like the mini bow tie.  Cook less than you might for a casserole.

4-5 carrots cut into thin, two inch pieces and steamed for 2 minutes (the steaming is not necessary but I like to cut the crunch down a little.)

1 red pepper cut into thin slivers

4-6 Cups of chopped cabbage, broccoli or cauliflower or a combination. 

1 C. salted peanuts

Mix everything together with more chopped cilantro if desired and 2 C. Cooked Chicken if desired but not necessary.  I added 2 grilled chicken breasts with this marinade:

CHICKEN MARINADE

1/2 cup apple juice or lemon lime soda, 1/3 cup soy sauce, 1/4 cup oil.  1 garlic clove grated 0r  1/4 tsp. dry, ½  teaspoon ground ginger,

WHEN I THINK OF MYSELF AS A WRITER

When I think of myself as a writer little ideas frequently enter my thinking and I feel I could, should or want to write them down.  Sometimes it is just a fleeting insight.  Sometimes it is a story I remember and I begin to develop all the details in my mind throughout the day.  At times it is the disappointments, joys or frustrations of my life.  They come to me almost poetically, rest softly and feel like love. They say, “You are a writer, you can share this.”  So here is a peek at my lovely recent thoughts.

When I think of myself as a writer I want to share my spiritual experiences, like the thoughts I always have in testimony meeting about D&C 62:3 Nevertheless, ye are blessed, for the testimony which ye have borne is recorded in heaven for the angels to look upon; and they rejoice over you, and your sins are forgiven you.  How beautiful is this image; angels recording my weak utterances and rejoicing .  Maybe my mother is one of those angels.  It would make her happy to know I am trying to keep the faith.  Then the idea that my sins could be forgiven, because I am willing to bear witness of Jesus Christ, is hopeful. These thoughts make me want to bear my testimony more and tell God that I love him.

When I think of myself as a writer I want to record my feelings about our mission call.  I don’t know if I should say that I wish we were in Scotland right now instead of studying Spanish all day as we prepare for the Canary Islands.  I am not good at Spanish but Mike is.  Can it be my right brain verses his left brain?  I have a little knot in my solar plexus as I contemplate not being able to communicate or understand.  I love words and ideas and sharing them.  It will be hard but I can do hard and I will get better.  This will be so good for Mike.  He will be fluent very quickly, I know.  He is working a lot harder than I am.   We won’t be leaving until Sept. 3, so we have more time to study.   We speak Spanish for an hour together on our walk every morning,  and I write sentences with the verbs I am learning and Mike gives me feedback.  I often wake in the night with Spanish words jumping around and they keep me awake, maybe this is good.  Oh Sanish, I hope someday that I will love you.

When I think of myself as a writer I want to tell about my health issues.  Mike calls it the “organ recital.”  I feel so blessed that I can still hike 6 miles or more.  I don’t have pain to speak of and I could.  There are so many with Rheumatoid Arthritis who suffer terribly.   Mike calls my feet “Frankin Feet.”  And they are ugly, surgery swollen and horrible but they can walk, mostly pain free.  Shoes are a trial for me.  I have to buy expensive shoes online for big wide feet with hammer toes.   In my disdain for my feet I am trying to love them more by washing them at night and messaging them with oil and wearing socks to bed and telling them how grateful I am that they keep me going.  Oh, dear feet, even with all your flaws, I love you.

When I think of myself as a writer I wonder if I should write about my children.  There are deep feelings here that I can’t express.  There is too much quiet in our home and Sunday afternoons when I wish our house was full of voices and there is peace and quiet.  I never expected them all to live away.  I thought by this time we would have more grandchildren and marriages and family togetherness.  But we get what we get and I am still happy.  But there are those quiet moments when I think about the family fantasy and wonder.    I am grateful that Michael is close and he is coming to swim this summer.  I love him so. 

I am glad I am a writer because I believe that life looks and feels better through the eyes of a writer.   I read a quote once that said, “We live a better life if we know we are going to write about it.”  I love to think about this idea.

DECADENT CHOCOLATE COOKIE

 I like this cookie because it is awesomely good and you make it with a cake mix, so it is quick.

Beat 2 eggs with 1/2 C. oil and 1 tsp. vanilla in a bowl.  Mix in one chocolate cake mix of your choice.  I usually use a German Chocolate cake mix but have used others.  Devils food makes a very rich chocolate.   Add 1 C. of Semisweet, 1 C. milk chocolate and 1 C. of white chocolate chips.  Or 3 cups of any kind you want.  Add 2 C. of nuts.  My favorite is toasted whole almonds.  You can cut them up or put them in whole.  In this batch I used pecans.  Or you can use a combination of any.  The cake mix is just to bind together the chocolate and nuts and so squish everything together and place on the cookie sheet.

For an extra special cookie make them with good chocolate cut up in chunks instead of the chips. 

Now this is the secret to a good cookie.  BAKE FOR 10 MINUTES - NO MORE THAN 10.  I don't care if they don't look done if you bake them longer they will be dry without the gooey goodness of the melted chocolate.  I have made these dozens of times and know of what I speak.   Take them out and let them cool for at least 5 minutes before you try to eat them.  I have people tell me all the time, "my cookies weren't like yours."  Then I find out they baked them longer because they thought they weren't done.  10 minutes will cook them fine. 

QUINOA TABBOULEH SALAD

Quinoa is a bit overpowering in texture and flavor.  I only had a cup and wanted to make this so I used half Israeli couscous and it was perfect.  You could use all quinoa or orzo instead of the couscous.  I have always liked Tabouleh and have fresh mint (including lemon mint, which I used half) and parsley flourishing in my yard so this was a lovely treat.  I will make it again.

TABBOULEH SALAD

2 Cups of your grain of choice.  If you use different grains they will need to be cooked separately.  The guinoa is cooked by adding 2 cups of water for 1 cup of quinoa bringing it to a boil and simmering it covered for 15 minutes.  The couscous is boiled for 7 minutes 10 for the orzo.

Cool the grain to at least room temperature.  If I want a quick cool I will spread it out in a pan and put it in the freezer while I make the vegetables.

Chop 2-3 large tomatoes
Add:  1 Cup frozen petite peas rinsed and drained (you could eliminate this but it was nice)
1/2 Cup fresh squeezed lemon juice (about 2 lemons)
1/4 Cup olive oil
6 T. fresh mint chopped fine - measure after chopping
1/4 Cup fresh parsley chopped
15 good pepper grinds
1/2 tsp. salt

Toss it all together and check the salt.  This will make about 6 servings and keeps several days in the refrigerator.

THE SWEETNESS OF CHURCH

A post from the facebook of one of our Young Adults in the Canaries.  The baby is praying that the week will pass quickly for the anticipated Friday Family Home Evening.

I have always wanted my blog to contain a smattering of my interests, including my love for the gospel of Jesus Christ.  Today I sat in church with an overwhelming sense of the sweetness of the families gathered to share a spiritual experience.  There was a High Council speaker and he was having a difficult time delivering his message, yet I felt peace and love there.  I said to myself, "This is good, this is right."  Even in the weakness of this mans abilities I felt the spirit."   I thought of a favorite quote from Rabbi Harold Kushner.   He said:
 

“In congregational worship, regularly scheduled services on a Saturday or Sunday morning, I have come to believe that the congregating is more important than the words we speak.  Something miraculous happens when people come together seeking the presence of God.  The miracle is that we so often find it.  Somehow the whole becomes more than the sum of its parts.  A spirit is created in our midst which none of us brought there.  In fact, each of us came there looking for it because we did not have it when we were alone.  But in our coming together, we create the mood and the moment in which God is present.”  (Who Needs God, p. 149)

Recently I had a conversation with the wife of a Dr. I am seeing, who was helping out that day.  I told her about our mission.  She is not LDS but was very impressed with the idea that we are going to help a group of young adults, in a far flung area of the world, be together, have a community.  We have already connected with some of these young people on facebook.  They have impressed us with the things they say and post on their facebook page.  (Bless Mike, who is proficient at reading Spanish) They are not ashamed of their testimonies.  They link to church talks, songs, scriptures and quotes that inspire them.  The bulk for their facebook friends are not LDS.  They are showing the joy and direction the gospel gives them for a good, clean life of hope and love. 

I have a file of favorite gospel articles from various sources.  This is a great essay with a challenge to atheism .  Athiests  Here is a quote from it:  

Dr. Nicholi, author of "The Question of God," conducted a research project at Harvard University in which he interviewed undergraduates who had experienced what they called a "religious conversion."  The author interviewed the students themselves and the people who knew them before and after their conversions.  The results, which were published in the "American Journal of Psychiatry," showed that each subject described a "marked improvement in ego functioning.a radical change in life style with an abrupt halt in the use of drugs, alcohol, and cigarettes; improved impulse control, with adoption of a strict sexual code demanding chastity or marriage with fidelity; improved academic performance; enhanced self-image and greater access to inner feelings; an increased capacity for establishing 'close, satisfying relationships'; improved communication with parents.a lessening of 'existential despair;' and a decrease in preoccupation with.apprehension over death." (see "The Question of God, p. 80)

My favorite scripture find this year is in Enos: " ...and the words which I often heard my father speak concerning eternal life, and the joy of the saints, sunk deep into my heart."  (v.3)

Yes,  My favorite thoughts are usually of the "joy of the saints," those who have taught me, loved me and influenced me for good in the sojourn of my life.  And I look forward to many more experiences with saints in new places.

This is a wonderfully cool and refreshing summer dish perfect for using a small piece of leftover salmon.  It is good with crackers as an appetizer or by itself as a salad.  I have had this recipe for years and want to make it if I have some leftover Salmon.  I often do the lighter version if I plan on mostly eating it myself, the richer version for company. 

Salmon Mousse

1 C. cold water

1 pkg. Gelatin (1 T)

1 C. mayonnaise (you can use light if you’re counting calories or I often make it with 1 ½ C. water and ½ C. mayo for a lighter version)

2 C. broiled salmon flaked or other flaky fish

1 C. minced celery

1 C. chopped peeled English cucumber

2 T. fresh dill or 1 T.  Dried (I use the freeze dried)

1 T. fresh lemon juice

½  tsp. Sea salt

¼ tsp. Pepper

Sprinkle the gelatin over the cold water.  Heat in microwave until hot.  Stir until gelatin is dissolved.   Add the dill here.   Cool until it barely starts to thicken.  Add the mayonnaise and then the remaining ingredients and stir well. (Add the Salmon last and let it be in chunks not shreds)  Pour into oiled mold or spray with Pam.  Chill for about 3 hours.  Unmold by submerging the mold in very hot water for 30 seconds or so.  Serve with crackers or on a lettuce leaf as a salad.

SNOW WHITE AND THE HUNTSMAN

I heard someone review this movie who said, "It was so dark it wasn't really enjoyable but I couldn't look away."  These are my sentiments exactly.  The queen was almost too evil to believe.  There was very little in the movie that made me feel good.  The dwarfs lived in the fairy forest and the movie spent a 10 minute or so segment there and my fear eased up a little then, otherwise I was gripping my seat with dread of  who might die a violent death next.  The scenery was spectacularly dark and frightening.  There were too many desperate fights and battle scenes...too many violent outbursts of the queen and her creepy brother and a fierce monster.  Some of the special affects were amazing.   The story line loosely followed the original story.  The apple and the kiss finally showed up but the romance was nil.  The ending is left dangling, not for a sequel, really, just a situation where you can decide how you want it to end.  This is absolutely not for children.  There is no sex but the violence was R rated even though it is a PG-13.  My husband LOVED it!  I would give it 2 Stars or less.  I don't have much of a taste for this kind of movie, but I understand why adventure junkies like my husband can get enjoyment.

SPINACH AND MUSHROOM BAKE

This is the one with chicken and no mushrooms

I have made this 3 time with a recipe from Stacy's Snacks  which originated from Martha Stewart.  I made it twice with chicken and spinach and once with Swiss Chard and chicken because my neighbor brought some fresh over.  It was good.  I eliminated 1/4 C. of cream and didn't miss it.  I added the thyme and loved it with the mushrooms.   Then I decided to make this as a vegetable side dish with more spinach and mushrooms instead of the chicken.  My husband, who is my most important picky critic said, "I don't usually like stuff like this, but this is good."  (Don't tell him that it has onions.  I always have to grate onions small so he can't see them.)   My dinner guest asked for the recipe.  4 of us polished off one recipe.  I will make this again.  It serves 4-6

SPINACH AND MUSHROOM BAKE

Mix 2 C. bread torn into bite size pieces.  (I love Costco’s big ciabatta rolls and used one of them. Toss with a 1 T. oil and a little garlic powder.  These are so lovely and crunchy on the finished product.

Sauce

Add 2 T. oil or butter to a saucepan and stir fry the following until starting to brown:  2 cloves of coarse grated garlic, ¼ of a grated sweet onion and 8 oz. sliced mushrooms.  Add 1/3 C. white wine, 1 scant tsp. thyme leaves and simmer low for a minute or so.  Add ½ C. whipping cream and ½ tsp. salt.  Mix 1 C. milk with 3 T. flour until smooth.  Add to the mixture and bring to a boil, stirring for 1 minute.   Pack a 4 cup measuring cup to overflowing with fresh chopped or baby spinach (or chopped Swiss Chard.)  Put the spinach and ½ C. Parmesan Cheese into a bowl and pour the sauce over and toss with your hands until well mixed.  Pour into a 9 inch square size casserole dish and top with the bread cubes.  Bake 350 for 20 minutes.  Sprinkle on a little more Parmesan Cheese the last 5 minutes if desired. 

I have made this with 1 ½-2 C. rotisserie chicken if you choose to have it as a meat main dish.  Mushrooms or no, thyme or no, they were all delicious. 

Here is the measuring cup packed with spinach

SECRET GARDEN ENTRANCE

More than 10 years ago I found this gate in an antique store in South Carolina while visiting Maren.  I had it shipped home thinking I would use it in a new house we planned to build in St. George.  Two years later I found 2 - 9 ft. lengths of old scalloped iron fencing at a local antique sale. I was very excited and envisioned exactly this placement with the stone pillars.  Plans changed and we ended up in Fruit Heights but I knew when we picked out our lot that this was the place for my fence and gate.   Today it was finally finished and I am thrilled with the results.  It is rusty and may get paint at some point, but I don't mind the rusty look and the fence is charmingly crooked.  It is the perfect entrance to my secret garden and waterfall.   

LEMON CHEESE TART

 

I have made this several times and like it a lot.  It is quick dessert (if you don't do the preserved lemons) with great lemon flavor.   I made it once with key limes and thought it was a little bitter with that much key lime peel (besides it takes forever to get any juice out of key limes).  I might make it again with regular limes and I plan to try it with oranges and a chocolate glaze.  Stay tuned.  I preserved some orange slices for some cupcakes I made recently and decided that it would work with the lemons also.  The lemons were pretty and delicious but my husband picked them off so the picky won't like them.  8 servings.  Store in the refrigerator but  better if served room temperature.

Lemon Cheese Tart
Cake Layer

2/3 cup all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

6 T melted butter

2 eggs

2 T lemon juice 

2 T lemon zest 

For the cream cheese filling --

8 oz cream cheese, at room temperature

2 tablespoons melted butter

1 egg

1/2 teaspoon lemon extract

1 T. fresh lemon juice

1 generous tsp. lemon zest

1 cup confectioners' sugar

Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.

Stir the Lemon cake ingredients all together until smooth but not overmixed and spread into the bottom of the springform pan.

Beat the cream cheese ingredients together until fluffy.  Dollop gently on top of the cake to about ½ inch from the edge and spread as much as possible.    Bake for 25 minutes on 325 and turn off the oven for another 5 minutes.  Let cool for 10 minutes.

Add 1 T vegetable oil to ½ C. white chocolate chips.  Microwave on half power for 1 ½ minutes or more until melted.  You might have to stir for a minute to get them all to melt.  Glaze the top of the cake.

Preserved Lemon – (Fun but not necessary)  Stir together in a Dutch oven size pan ¾ C sugar and 3/4 C. water. Bring to a boil.   Slice 2 lemons in 1/3 inch slices and lay in a single layer in the pan.  Simmer for 20 minutes turning the slices a couple of times.  Remove carefully and drain in a colander and chill.  Save the boiling sauce for lemonade or freeze it for the next time you want to make this.  Also works with oranges.  .  Sprinkle with a little sugar before putting them on top of your cake.