A Fortnight to FIFTY!

Officially - two weeks from today - I TURN FIFTY!!!  Yes, the big 5 - 0.

It seems like a number that doesn't have anything to do with me but it's not a number I'm scared of.  I have no idea what I want to do for my 50th but it won't really be anything grand.

I'm taking suggestions - any ideas?

Since my birthday is on a Friday, I'm trying to decide whether to go ALL OUT that day, or to do a small celebration and then go ALL OUT on Saturday rather.  I have running group at 7:30am on Feb 1, the Saturday directly following my birthday.

My current idea is an early dinner in Philly at the OYSTER HOUSE.  My birthday falls during Restaurant Weeks in Center City, Philly and my husband works just a few blocks from the restaurant so getting there for an early dinner with just the two of us would certainly be possible.

We went there a few weeks ago and I would not mind repeating that dinner, not mind one little bit.

Raw Oysters, Calimari, Clam Chowder, Crab, Lobster... I have a true weakness for seafood.

I think a strong Belgian beer and/or a glass of champagne would definitely be in order as well.

Maybe on Saturday night following, I could get together with some friends, maybe, we'll see....

What did you do for a big birthday you celebrated - I'd love to hear.

And by the way, it's also officially 1 week from today that my 3rd child turns 20 and 4 weeks from today that hubby and I celebrate our 25th anniversary (yes indeed, on Valentine's Day).

My hubby hits the BIG FIVE OH mid-March of this year so he's right behind me.

Lots of reasons to celebrate.  Cheers!  Sher

How Do You Porridge?

Porridge - what do you think of when you hear that word?  For me it means any hot, cooked grain cereal that one would eat - probably for breakfast.  Tho. I think porridge can be farina, cream of wheat, grits, oatmeal, etc...

My favorite porridge is oatmeal and I make something of a science of preparing myself a healthy and filling bowl of the stuff.  Here's what I do:

1.  Start with some healthy old fashioned rolled oats.  I prefer not to use the little packages of oats and not to use quick cooking oats and not to use flavored or pre-sweetened oats.  In the USA, I try to eat as much organic food as possible since giant chemical lobbies like the evil Monsanto company are allowed to put all kinds of crap in our food AND not even label it as such.  So, I use these organic oats:

2.  Measure out the amount of oats you wish to use.  In the USA our measurements are in volume rather than weight.  Just use any small cup, it doesn't even have to be a measurement cup and dump it in the pot.  Typically I use about 1/3 cup of oats, today I used 1/2 cup of oats since I just came back from a 5K run and didn't have breakfast before I went, I'm now really hungry!

3.  Using the same cup you used to measure the oats, fill it twice with water and add that to the oats in your pot.

4.  Cook the oats on medium heat until they are no longer watery or shiny.

5.  While the oats are cooking prepare the extras.  I love all the extras in my oatmeal.  I typically use whatever I have on hand.  Today it was 1/2 a banana.  I cut it up and put it in the bowl before the oatmeal.

6.  Then the berries (warning - in the USA use organic berries ONLY - non-organic berries are loaded with pesticides) which today were raspberries (my favorite berry) and strawberries.  I like to put half the berries under the oatmeal and the other half on top.

7.  When the oats finish their cooking, I dump them atop the bananas and berries.

8.  Then I put little clumps of Earth Balance (aka my butter) in the oatmeal.

9.  I chopped a few dates and added them.

10.  The rest of the berries were added to the top.

11.  The whole thing was finished with raw sliced almond and pecans.

Note:  I love a bit of brown sugar sprinkled on my oatmeal but since Jan 1 I am making a healthy attempt not to eat sugar or any added sweetener and also no white flour.

Ta dah!  This is one big, giant bowl of oatmeal!

AND... I managed to eat the whole thing.  Hopefully that will keep me full for a while.

Here are some more ideas for items to add to your oatmeal or porridge:

Raisins (aka sultanas), apples, walnuts, coconut, maple syrup, craisins, blueberries, blackberries, jam

How do you porridge?

Too Foggy for Photos!

I have really wanted to get back to the business of photographing the little Valentine's bunting I'm creating to share with you.  The weather has not been cooperative enough to produce decent photos.  It's either been raining or overcast or down right foggy.

This morning, the fog was thick - again.  Don't get me wrong... I think fog is kinda cool when it's not impairing one's driving or otherwise causing harm.  But today it stayed very foggy thru noon and only cleared this afternoon.  It's a bit brighter now and I'm going to see how the light is playing up in my craft room.

Right in the center of the downtown where I live, I couldn't see much more than a block ahead.

There are houses right behind the TD bank building.  They are invisible in the fog.

There's a big hardware store just to the right of the Kohl's building but you cannot even see it -

If I can, I will photograph more steps in the new little bunting that's brewing.

At least there's a little patch of bright happy floral goodness happening here on the dining table.

Hope to be bringing you my new design very soon!  Stay Tuned, Sher

Happy Stripes of Blanket Color

My newest blanket full of color is progressing, bit by bit.  I'm loving it.  It's going to be a nice, big, blanket but lightweight.

Here's how it looks.  Enjoy!

Sher

Avocado Salsa Verde - a recipe fit for the word, YUM.

I love me some easy, yummy recipes.

Here's one I invented.  It goes like this:

Peel and chop one ripe avacado.

Add about 1/3 jar of Trader Joe's Salsa Verde.

Stir and slightly mash together.

Sprinkle on a little granulated garlic.

Add fresh ground pepper.

Stir again.

Open a bag of organic tortilla chips.

Dip and repeat.

Hubby and I polished off two avocados and 2/3 of a jar of green salsa this way.  Who needs lunch?

Enjoy - Sher