How to Build a Bathroom from Scratch
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Sand |
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4..) Then go and buy a few more things . . . A sand colored shower curtain with aqua blue tropical flower curtain rings, sand colored floor mats, and matching towels . . .
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6.) Display a trio of homegrown beach pictures that once inspired you to write a poem . . .
7.) . . . And be inspired to write a blog called Beach Memories. 8.) Love your bathroom . . . find out you're moving . . .and plan to take it with you. . . 
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5.) Ask your husband to paint the walls
Sunset Mango 
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I've probably got an oil for that . . .
If it's a problem for you, I've probably got an oil for it. Since last October, I've been adding to my Essential Oil Collection. I even label and colorcode. But I use them, too. My favorite is a blend called Serenity. It works like calming lavender . . . but better. It puts me to sleep and . . . well, it just smells really good. I put a few drops of peppermint and lemon into my hot tub to freshen it before I dip in. Peppermint is also great, and proven, for headaches. Since getting the Breathe blend, I no longer need to use my inhaler for asthma. I use Wild Orange and peppermint in my office to keep me focused and alert when I'm writing. Deep Blue (like an Icy Hot) expedited my healing and alleviated my pain after a recent back injury. The OnGuard blend has kept me and my husband cold, flu, and virus free throughout the entire winter and into this spring. Last year at this time we were sick of being sick. We attribute our healthy state to our oils. There is rarely a time when there is not a diffuser running somewhere in our house. I even use the oils on our dogs. TerraShield provides extra protection against outside pesties, including mosquitoes and flies, and we add a few drops of Oregano to their food once a week for parasites. If Only I could get our health care plan to pay for these . . . :(
I've always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and battles are fought for - - so that at the day's end a family may eat together in a peaceful house? The tale tells how the lords of Manva hunted and gathered roots and cooked their suppers while they were camped in exile in the foothills of Sul, but it doesn't say what their wives and children were living on in their city left ruined and desolate by the enemy. They were finding food, too, somehow, cleaning house and honoring God, the way we did in the siege and under the tyranny of the Alds. When the heroes came back from the mountain, they were welcomed with a feast. I'd like to know what the food was and how the women managed it. -- Ursula K. LeGuin, Voices - Annals of the Western Shore
Winter Soup Project 2015
At the close of 2013 (December), before going back to work, I put a lot of creative energy into chronicling my top ten moments of the year. I may still get around to honoring my memories from last year (I have a little extra time and flexibility:), but the project I chose for the close of last year (2014) was more about honoring people. A Michigan winter is the perfect time and place for soup, so I made some. A lot of it. And I shared it with some of my favorite people.
The mini crock on the left went to our dear friends, Kate and Joel and babies Noah and Abigail (the baby baby, Emma, will arrive in May). I'm not sure we will ever be able to repay them for all the work they did for our youngest daughter's wedding in the fall of 2012 , or for all of the little ways that they honor and bless us every day . . . but I'm going to keep trying. Inside is my second favorite soup in the world, Pioneer Woman Tomato Soup . . . In the middle is a basic vegetable beef soup recipe . . . I pretty much just throw in everything in my produce drawer, with some beef/ beef stock, and lots of herbs and seasoning. You can't mess it up:) That went to my friend Jill, her husband Rich, and their teenage son, Aaron. They needed a lot:) Rich and Jill are lifers. We celebrate everything together . . . birthdays, New Year's, Autumn . . . I need to keep them well;) . . . Oh, and I had enough vegetable soup left over for the bowl on the right -- it was my friend Melissa's birthday the next day, so I threw in a wine glass to match her eyes, and I was on my way! I made a few more stops along the way in between, but my very favorite soup recipe went to my friend, Jean, who was home sick and alone with her four hungry babies one snowy, frigid Saturday evening. I brought along a kid friendly meal (I think there was some macaroni and cheese involved) when I dropped off the best chicken soup ever. It's an Asian recipe called Tom Kha Gai, and my version of the recipe is below.
Tom Kha Gai Chicken Soup
1 can (14oz) Coconut Milk
1 can (14oz) Chicken Broth
6 quarter slices of fresh ginger peeled and chopped fine or an inch sized chunk peeled and grated
1 stalk fresh lemongrass cut into 1 inch pieces or 2 dried lemongrass herb sticks (simmered and removed)
1 pd boneless chicken breasts or thighs shredded
1 cup sliced gourmet mushrooms ( I recommend the Shittake, Cremini, & Oyster combo that I can find at Kroger)
1 tbls fresh lime juice
1 tbls fish sauce
1tsp sugar
1-3 tsp Thai Chili Paste (season to taste. . . maybe 3 tbls:)
1/4 cup each fresh chopped basil and cilantro leaves
Thai Rice Noodles (gluten free!)
More Green Stuff
Bring all of the ingredients to a boil and then simmer for 30, and then add the rice noodles to boil for 10 more minutes.
Some tips for the ingredients -- a little extra trouble to find them, as well as the careful preparation is well worth it! The coconut milk, fish sauce, Thai chili paste, and rice noodles can all be found in the international Asian section of any grocery store. Now let's talk specifically about the fish sauce. If you've ever cooked with fish sauce, you know what I'm going to say. It's like the anomaly of recipes. You don't really want to use it, or touch it, or really be anywhere near it because of the horrible odor. You can't imagine how anyone could have ever conceived of incorporating something so putrid into the culinary world. But once you taste the difference in a recipe with it and without it, you have to add it. It's just that simple. My husband is staunchly opposed to me using it, but he feels the same way about the mushrooms, too (horrible and putrid). He wouldn't prefer the coconut milk or the rice noodles or the green stuff, either. Actually, he wouldn't come anywhere near this soup, so his opinion shouldn't be factored in here (I have a very simple chicken soup recipe stored in the freezer that I'll bring out just for him next time I make Tom Kha Gai). Anyway, when adding the fish sauce, take a deep breath and hold it as you screw off the cap, very carefully measure and pour in a tablespoon, and then quickly screw the cap back on tightly (If you get any on your skin, scrub vigorously with lye soap and consider taking the next day off work. . . just kidding about the lye). Breathe. Then double ziploc it and store it in the back of the refrigerator until you need it again. Moving on. . . the lemongrass in fresh form is virtually impossible to find (I even went to Randazzo's). I imagine it could be found in an authentic Asian market, but I didn't try that. What I did find was dried form in the spice aisle at Kroger. The label says McCormick Lemongrass, and it looks like cinnamon sticks. Crush them just a little before adding them to release the flavor, and then remove them after simmering. It seems like a lot of trouble, but it's an essential, basic ingredient. Finally, in addition to the herbs, I like a lot of green stuff. Broccoli is good. Kale is great. I happened to have some the last time I made it, and tossed some in, along with a handful of frozen peas.
Seriously, try this soup. If it wasn't worth all the trouble, at least you've had the fish sauce experience and will have something to talk about at your next dinner party.
1 can (14oz) Chicken Broth
6 quarter slices of fresh ginger peeled and chopped fine or an inch sized chunk peeled and grated
1 stalk fresh lemongrass cut into 1 inch pieces or 2 dried lemongrass herb sticks (simmered and removed)
1 pd boneless chicken breasts or thighs shredded
1 cup sliced gourmet mushrooms ( I recommend the Shittake, Cremini, & Oyster combo that I can find at Kroger)
1 tbls fresh lime juice
1 tbls fish sauce
1tsp sugar
1-3 tsp Thai Chili Paste (season to taste. . . maybe 3 tbls:)
1/4 cup each fresh chopped basil and cilantro leaves
Thai Rice Noodles (gluten free!)
More Green Stuff
Bring all of the ingredients to a boil and then simmer for 30, and then add the rice noodles to boil for 10 more minutes.
Some tips for the ingredients -- a little extra trouble to find them, as well as the careful preparation is well worth it! The coconut milk, fish sauce, Thai chili paste, and rice noodles can all be found in the international Asian section of any grocery store. Now let's talk specifically about the fish sauce. If you've ever cooked with fish sauce, you know what I'm going to say. It's like the anomaly of recipes. You don't really want to use it, or touch it, or really be anywhere near it because of the horrible odor. You can't imagine how anyone could have ever conceived of incorporating something so putrid into the culinary world. But once you taste the difference in a recipe with it and without it, you have to add it. It's just that simple. My husband is staunchly opposed to me using it, but he feels the same way about the mushrooms, too (horrible and putrid). He wouldn't prefer the coconut milk or the rice noodles or the green stuff, either. Actually, he wouldn't come anywhere near this soup, so his opinion shouldn't be factored in here (I have a very simple chicken soup recipe stored in the freezer that I'll bring out just for him next time I make Tom Kha Gai). Anyway, when adding the fish sauce, take a deep breath and hold it as you screw off the cap, very carefully measure and pour in a tablespoon, and then quickly screw the cap back on tightly (If you get any on your skin, scrub vigorously with lye soap and consider taking the next day off work. . . just kidding about the lye). Breathe. Then double ziploc it and store it in the back of the refrigerator until you need it again. Moving on. . . the lemongrass in fresh form is virtually impossible to find (I even went to Randazzo's). I imagine it could be found in an authentic Asian market, but I didn't try that. What I did find was dried form in the spice aisle at Kroger. The label says McCormick Lemongrass, and it looks like cinnamon sticks. Crush them just a little before adding them to release the flavor, and then remove them after simmering. It seems like a lot of trouble, but it's an essential, basic ingredient. Finally, in addition to the herbs, I like a lot of green stuff. Broccoli is good. Kale is great. I happened to have some the last time I made it, and tossed some in, along with a handful of frozen peas.
Seriously, try this soup. If it wasn't worth all the trouble, at least you've had the fish sauce experience and will have something to talk about at your next dinner party.
