don't let others get the best of you

 

 

Some people will do things, just to get a rise out of you, to trip you up and bring you down ~ because they are threatened by your power or they want to have power over you.  Light often attracts attack ~ but light also deflects it if one chooses to have a strong boundary.

 

It is quite selfish to disturb someone else's peace and then blame them for being too sensitive.

 

Some egos might never grow or align with higher self, but that is their problem.  Don't let others get the best of you ~ let it bounce back into them by maintaining stability and neutrality, because they desperately need the wake up call.

 

Don't feed them or give them the satisfaction of hurting you.  To end its ruler-ship don't allow it in and don't allow it to make you a victim and don't become it.

 

In the face of it, let it empower your Spirit, because in that moment you are reminded of the goodness you are made of.  No need to sink into despair or the pain because you have to deal with those who don't hold Love and Harmony as Sacred...

 

If you hold it as Sacred, then you will enjoy the benefits and you will assist in reminding others of how beautiful life can be when you have respect for the most important qualities of life.

 

~ Maritza "Journey to Balance"

 

Amen. xo



little love bug

 



Little guy is such a useful one.  He enjoys helping me dust and sweep, feed the birdies and gives the doggies treats and even offers to share his beloved dee dee.



Dillan has a healthy appetite and delights in my cooking.  Now he revels in the fact that he can feed himself most times. He enjoys oatmeal, rice pudding, soups, pasta, apples, avocado, yogurt, bagels and sausage the most. I made a batch of pickles to satisfy his palate.  When he has his fill he shakes his head and says no.

We finally got some snow in these here parts and he could not wait to go out and walk around, chasing the geese, looking for the deer that hover in our backyard and I gave him a ride on the sled for the first time.  He had to get all bundled up and could hardly move. LOL 

His mom and dad will be on honeymoon in a few days and we can't wait to have him and Ozis stay with us.  Party time.  I bought some of his favorite things to eat and a few new toys to keep him busy.  He loves puzzles and trains and cars but mostly songs he could dance to.  I make forts and we play peekaboo constantly.  Giggles galore with the little fella. 

He is on the verge of talking up a storm and babbles all day about things and we have conversations using inflection as if we understand each other.  Right now his favorites are listening to the Gummibear Bubble Up song while he chases bubbles and Doo Bee Doo Bee Doo and Twinkle Star.  We sit on the sofa with the doggies at times and quietly browse through books while he is nestled in his Tigger blankie and holds his ba ba.  These moments take my breath away.  xo

 

 

 



comfort food for the soul

 

 

  One of my favorite things to do these days is prepare meals.  I have been digging up new recipes to add variety to our menu with much success.  Lately the raves have been for breakfast casseroles and pies.  Here is a new one I discovered from an Aldi flyer.

 

 Sunnyside Breakfast Casserole

 

dozen frozen hash brown patties

1 pkg. sausage patties

dozen large eggs

leaf spinach

3 cups shredded cheddar cheese

3/4 cup half and half

fresh parsley
salt and pepper

Preheat oven to 350 degrees and coat 13 x 9 pan with olive oil.  Pan fry the hash brown patties in a skillet.  Crumble the patties and evenly spread them into the baking pan.  Brown the sausage patties on a grill or in a skillet. Crumble sausage.  Evenly top the hash browns with spinach, follow with sausage and 2 1/2 cups cheddar cheese.  In a medium bowl, whisk together the eggs, half and half, salt and pepper.  Pour over the casserole mix and pat down the mixture with a flat spatula.  You can top with sliced tomatoes or just sprinkle remaining cheese and parsley.  Bake 45 minutes. 

To take the edge off the extreme weather, I decided to make good old fashioned homemade chicken soup.  The house smells so warm and cozy with the aroma.

 

Chicken Soup

 

3 chicken legs

10 yukon gold potatoes

3 celery stalks

6 carrots

1 onion

fresh parsley

allspice

vegeta

chicken boullion

salt and pepper

kluski noodles

 

Peel potatoes and carrots.  I save the scraps and mulch for the finches.  Chop onion, celery, potatoes and carrots and set aside.  Cook chicken breasts in stove or crockpot filling water to the top.  Add boullion, allspice, vegeta, salt and pepper to your taste.  Add chopped veggies and parsley to soup mix and cook for hours until chicken falls off bone.  Remove chicken and add some to soup if you prefer.  Serve with Kluski noodles.  Your soul will soar.

Since the kids are going to Cancun, I decided to take a stab at making Chicken Enchiladas.  I found a couple recipes and will attempt to conjour up my own based on them.

 

Chicken Enchiladas

 

8 chicken breasts

1 large can stewed tomatoes

1 onion

1 poblano pepper

1 can enchilada sauce

2 packets enchilada sauce mix

1 can tomato paste

cumin, cayenne and chili powder

cheddar cheese

fresco cheese

whole wheat tortillas

fresh cilantro and parsley

spanish rice as a side

 

Parboil the chicken breasts for 4 hours.  Remove from broth but save broth for the chicken soup above.  Chop onion and pepper and shred the chicken.  Mix in bowl with 2 cups broth and cumin, cayenne and chili powder.  Keep in fridge overnight. 

In skillet, saute mixture in olive oil for a few minutes.  Meantime, combine processed stewed tomatoes, enchilada sauce, tomato paste and 1 cup broth.  Cook on stovetop until well blended.  Add a little to chicken mixture and cook a few minutes.

 

Wrap tortillas in foil and bake in oven for 5 minutes to tenderize. Coat bottom of lasagne pan with enchilada sauce.  Dip each tortilla in same sauce then fill with chicken mixture, roll and line in pan with seam face down.  Add more enchilada sauce on top.  Finalize with cheddar and fresco cheese on top.  Bake in oven at 350 degrees for 15 minutes or until cheese melts.  Garnish with cilantro, parsley, scallion, sour cream if you like and serve with Spanish rice and beans.  Ole.

 

Stay warm and snuggle with the ones you love. xo

 

 



to be nana

we see eye to eye

smooches

and huggies

 

 

life is beautiful xo

 



yoga for the soul

 

 

Fear can only grow in darkness.  Once you face fear with light, you win.  Steve Maraboli

 

My soul has been yearning for an outlet to embrace gratitude and serenity, and once again, I found the place that provides me with same.  Last week Darcy and I attended my sister's yoga class and our souls sang with glee.  Kiki has been instructing yoga for a decade and one of her locations is at the St. Joseph home in LaGrange.  The beauty of this place is in the multitude of artwork by Sr. Mary and the peaceful ambiance of the chapel.  It's amazing what happens in a mere 90 minutes. This week Steve joined me and he fell in love with the whole experience.  His comment was "this is exactly what I need." 

Thanks to my sister, Kiki, for providing this opportunity to keep in touch with my essence.  My love for you holds no bounds.  Our mantra: we shall overcome!

I can't go back to yesterday because I was a different person then... Lewis Carroll

 

but today, I can find joy in the moments that take my breath away. xo

 

 





to be dapa

 

pure bliss

mixed with strong arms to hold him

and singing silly songs

and a plethora of smooches and huggies

 

who could ask for more?  xo

 



mad hatter salad

 

Mad Hatter Salad

 

16 oz. coleslaw mix

7 scallions, chopped

1/2 cup butter

1 head fresh broccoli florets

6 oz. ramen soup (chicken or oriental)

1 cup slivered almonds

1 cup pinenuts or sunflower seeds

1/2 cup sugar

1/4 cup apple cider vinegar or rice vinegar

1/2 cup olive oil

1 tblsp. soy sauce

dash of sesame seeds

 

In a small jar, combine vinegar, oil, sugar and soy sauce.  Seal and shake.  Set aside.

 

In a large bowl, toss coleslaw, scallions and broccoli.  Melt butter.  Crumble ramen noodles in bowl and mix with almonds and nuts.  Sprinkle seasoning packets over all.  Add to skillet or wok and stir until noodles and nuts toasted (about 8 minutes.)

 

Pour sauce over mixture in serving bowl, toss in sesame seeds and enjoy. 

 

Trust me, you cannot stop picking at this dish.  You'll keep coming back for more.   xo