Bossy Italian Wife

Lady Sybil Is Hurt

2013-05-25T07:00:00.000-04:00

If you are wondering who Lady Sybil is, she's one of our Chickens of Downton Abbey. Of course, whoever got hurt or sick first was inevitably going to be Lady Sybil. When my husband phoned me to tell me one of the chickens was limping, I knew it wasn't going to be good. It was only a matter of time before the pecking order began trying to take her out.

Chickens are worse than a bus of middle schoolers, I am telling you. They sensed the weakness in her straightaway and began pecking on her like she was dinner. To isolation for Sybil it was.

My husband with Sybil

After looking up her ailments on different forums, we were fairly certain that she somehow hurt her leg. There are no bites, there are no bruises, no loss of feathers....nothing except a bent up leg she keeps limping on.

So, my generous dog, Oscar, donated to Sybil his cage as her sick bed. Sybil was put on quarantine not only to keep the rest of the ladies off of her, but also to give her a safe place to rest up and heal. Hopefully she won't go the same way as Downton Abbey's Lady Sybil...but there are no guarantees. She was just chilling in her cage for the most part, until my husband gave her a bath and then didn't dry her off because he thought she would dry naturally.... but she didn't. So then I had to bring her inside because it was 53 degrees yesterday and she was cold. We put her in a box and put a heater on her until she dried out.

My husband is kind of obsessing over the chicken when there really isn't much we can do. He said, "I knew going into this that we might lose a few chickens, but now that this has happened, I feel bad." I sympathize with him. It's human to feel bad, especially knowing that the chicken is in pain.

In all the hullaballoo of her being hurt and on quarantine and not knowing if she will get better the subject of slaughter came up. The thing is, if she's hurt and is not going to get better, then at some point or another it can be assumed that she will die. If she dies on her own, well, we can't eat her. If we kill her, then we can. It sounds a bit morbid, I know, but this is the reality of having chickens.

And if there is one thing I like it's fresh food. Is that bad?

Well, even so, when we were talking about it, (it being the killing of the chicken and all) naturally we began to talk about who would do it. The long and the short of it? Neither of us wants to. For me, it's not that I can't kill the chicken; I absolutely know I could...it's just that, I'm worried about my soul. Allow me to explain.

I once read this book and it had a lot of elements of buddhism in it. It said that the butchers were the lowest people on the karmic chain because they kill the animals. So that has me worried...it's not like we're throwing lobsters in a pot here, this is a chicken that I have petted and tried to heal and stuff. Also, I am afraid that if I do kill the chicken that I will changed in a way that only someone who has slaughtered an animal would be.... it's heavy stuff, you know.

But it's also the nature of things. I would want my chicken to be well killed, if that makes sense. With respect and everything, and perhaps the only person who can do that is me. Really, I am hoping that Sybil lets me off the hook here, and just gets better. If she doesn't, it looks like I've got a decision to make...

What do you all think? Will Sybil get better or not? Should I kill her and eat her or let her die of natural causes and not eat her? Leave it for me in the comment section below.

Quick Fix: Prosciutto Chips!

2013-05-24T07:00:00.000-04:00

I love those bacon bit thingys that come in that container and you sprinkle over salad....but there is no way I will buy them because, honestly, who in the heck knows what is really in them. I highly doubt it's bacon. The long and the short of it is that I like bacon bits on my salad, but generally refuse to eat them. So, when my mother in law told me that she made these prosciutto chips and that they were easy, I was DYING to try them.

They are like the no-fuss version of bacon bits on a salad without all the mystery and intrigue. That and they aren't really bacon, they are prosciutto, but they are ham, so....

however you feel about bacon bits, you are sure to love these. They are versatile, too. You can put them on salad, or serve them with eggs. Heck, you can eat them straight out of the oven. Whatever tickles your fancy. I won't tell. Or maybe I will.

I got this prosciutto at BJs, which, incidentally, has the best (and I mean BEST) prices on deli meats. This particular day, the lady sliced everything so thin that I wanted to scream. Because waiting in a deli line for 45 minutes to get meat that is sliced way too thin is infuriating. And because the prices are so low that I somehow justify these atrocities.

Any-who, once I peeled apart the endlessly thin paper-like layers of my prosciutto, I laid it out my baking sheet lined with parchment paper. I love parchment paper. It's the most awesome stuff.

Bake for 12-15 minutes in the oven and .....

TA DA! These prosciutto chips came out perfect! So perfect that I nearly forgot about the 45 minutes I spent in the deli line and the disappointingly thin meats. Almost.

YUM! I did sneak a bite before I took this picture. No shame in my game.

Now like I said, you can totally put this on a salad. OR, if you are feeling frisky.......

You can serve it between some polenta and eggs, like I did!!! This was SO good.

CLICK HERE for the polenta recipe. Fry up some eggs and slap them on top and you've got yourself a breakfast that is so good, you might need to go back to bed afterward.

YYYYYYEEEEEESSSSSS SIR!

Easy Prosciutto Chips

Time: 12-15 minutes | Makes as many as you have! | Difficulty: Easy

You will need:

A baking pan lined with parchment paper

Prosciutto

Method:

Preheat oven to 375 degrees.

Lay out your prosciutto slices in a single layer on your lined baking pan.

Bake in the oven for 12-15 minutes or until crispy. Realize that it was so easy and break out into an evil "muah ha ha ha ha" laugh. Because you can.

Serve crumbled over a salad, or with eggs and polenta!!!!!

Bossy Italian Book Review: Beautiful Redemption by Kami Garcia & Margaret Stohl

2013-05-23T07:00:00.000-04:00

Image from Beautifulcreaturesnovels.com

Beautiful Chaos left me hanging on, big time. So I downloaded and started Beautiful Redemption PRONTO! I had to know what happened to Ethan. This book was a little bit different from the other three in the way that it was set up--and I really liked that right off the bat. When I started reading, I immediately knew the set up had changed: I was getting a story from both Lena AND Ethan's points of view.

I enjoy when author's do this. After all this time, hearing Lena's inner monologue was refreshing, and the perspective changes were a good was to mix it up from the format of the other books.

The suspense was still rich, and I was, of course, still rooting for Lena and Ethan, even with the circumstances being what they were. I don't want to give anything away, but there was a very bittersweet quality to this book, and that was good for me.

I hate when everything ends too neatly, if you know what I mean. I want at least a little bit of grit, and this delivered the grit right up until the end. It ends well and it ends not so well...depending on who your favorite is.

In the end, this series was a great read and it's completely worth seeing through to the end. It can't be easy to write four books that tell such a great story of love, power, and light and dark, but these two ladies have done a great job. And, well, that got me to thinking....in the first book, we learn that Lena will be claimed, either light or dark. Everyone is sort of waiting to see what will happen, and they aren't sure which way she will go.

Now, I know we aren't a bunch of casters, we're all just mere mortals...but for us, it's the same. We've got the same light and dark within us all. I don't know if we've got a choice which way we fall; sometimes you just have to wait and see until you're claimed. So in that way, we're all Beautiful Creatures waiting to be claimed and see what our fate holds.

Ham & Egg "Muffins" Recipe

2013-05-22T07:00:00.000-04:00

Since we got chickens, we've been cooking a lot of egg dishes. And by "we" I mean me, although I will say my husband is brilliant at eating them. I have been experimenting with these "muffin" style eggs, and I have to say, I am in love. They are so easy that anyone can make them, and they are delicious!

Also, I am obsessed with things that are in muffin form, or miniature form, so this all really works out for me. I can get pretty intricate in the kitchen, so I enjoy when something is simple and straightforward, and that is what this recipe delivers.

To begin, Pam (or grease) your muffin tins. I am making four of these for two of us, but you can make as many as your little heart desires. Or your big heart.

Next, line your muffin cups with your lunchmeat. I used ham.

Then, crack your eggs into the ham cups and pop the whole thing into the oven (which should be preheated to 375 degrees) and you are going to bake them for 10-12 minutes for runny yolk, 15 for non runny yolks. But you want the yolks runny, right? I mean who doesn't want their yolks runny?

Sprinkle with salt and pepper and serve with toast.

YUMTASTIC. Eggscellent. And also, let's take a moment to appreciate that I made these eggs and still burned my toast. UGH. But I blame my toaster...it has a mind of it's own. I need a new toaster. So if anyone wants to gift me one, I'm down.

Ham & Egg "Muffins"

Time: 15 minutes start to finish | Serves 2 (easily increased) | Difficulty: Easy

You Will Need:

4 slices of ham

4 eggs

1 muffin tin

Pam or butter to grease tins

Method:

Preheat oven to 375 degrees.

Grease your muffin tin.

Place ham in four of the muffin tin cups. Crack eggs into ham-lined muffin cups.

Place in the oven and bake for 10-12 minutes for runny yolks, and 15 minutes for non-runny yolks.

Salt & pepper and serve with toast!

Tips for Cooking Fresh Clams

2013-05-21T07:00:00.000-04:00

When it comes to cooking fresh clams, there are a few simple tips that will get you well on your way to perfect clam eating. It's not rocket science, but when I was cooking my first round of fresh clams, I had trouble locating tips and tricks for cooking with fresh clams on the internet...and you know that motivated me to take down some tips for my readers!

I live at the beach, so summer is seafood season, and I want everyone--no matter where you live--to enjoy fresh seafood. I want you to feel confident in the kitchen when you are preparing your fresh seafood. These little things will make a big difference for your clams.

Tips for cooking fresh clams!

1. Discard the dead ones

The first thing that you want to do is go through your clams and take out any that are open like this. If they aren't closed, it means that they are dead, and you don't want to eat them.

Also, a quick story here. One of the clams shared the living crap out of me by opening and closing itself. I almost died. I literally jumped across the room and screamed. Then, my husband says that the clam was "gasping for life" and I told him to shut up! I know that they are alive, but geez...the graphic nature of my husband's comment was clearly not what I wanted to hear.

2. Salt water soak

Get a half a cup of kosher salt and mix it with a big, big bowl of cold water.

Put your clams in the salt water and allow them to sit there and soak for about a half an hour.

3. Scrub 'em good

You want to scrub them really well at this point, and I like to do it under water because it gets alllll the grit off. I also used my potato scrubber and my rubber gloves because I didn't want my hands to smell all clammy. Hehe.

And don't skimp on this step--really. Seriously. Especially if you are making a sauce and want to have the clams in there. Because nothing ruins a sauce like a sandy bottom.

Check out this awesome shell. It was the only one like it in the bunch, so of course I had to snap a picture. Beautiful, right?

4. Cook those clams!!!

There are a variety of ways to cook your clams. I just threw my in my sauce ( I was making a white clam sauce) and put the lid on. It took about ten minutes and they all opened up.

YUM!

So do YOU have any tips on cooking fresh clams? Are you a fresh clam pro?? I would love to hear your tips for cooking with fresh clams! Leave it in the comments section below! I love to hear from my readers!

We Need To Talk: About Lube

2013-05-20T07:00:00.000-04:00

It’s funny because I don’t remember where in the world I learned about lube. It wasn’t like my mom ever told me, “hey there is this great stuff called lube.” Even still, somewhere along the way, (in high school) and might I add early on, I discovered Astroglide and my [sex] life was changed. Changed.

I started using lube about the same time I started having sex. Why? Because I like to have sex, and the more lube you use, the longer it lasts...and the more times you can do it. And it feels good, too. Still, I feel lke a lot of women don’t know about lube or don’t use lube because they think it means they are dried up or something.

I want to put that myth to bed: it doesn’t mean that you are dried up. It means you are getting it on and you like it wet. Wetter. There is nothing not to love about lube. It's a va-jay-jay's bestie.

Now I can just see you all behind your computers being like, “Okay, I’d like to try this lube, but when do you put it on? How do you put it on without ruining the mood?” For me, I just like to say, “Hey, can you put on some lube?!” before the big insertion happens, but I realize that some of you might not be comfortable being that brazen about it.

For a more subtle approach, you can introduce lube during foreplay, which I think has to be the easiest way. So, when you are giving a hand job, squirt a little lube on the tip and keep right on handing it. Your man will be happy because it will feel great and then you are basically ready to go for the intercourse portion of your newly lubed up evening (or morning, or afternoon, or both.)

Now that we have that covered, we should also talk about kinds of lube because there are all kinds out there, and they can all be a little different. I am a huge fan of Astroglide because it’s the closest thing to the real thing, if you catch my drift. No scents, no fuss, just lube. I also enjoy KY products, which tend to be a little fancier...KY has this really great warming one, which gives a little heat on contact that really makes my day. When it comes to choosing lube, though, the best way to pick it is to try it for yourself. Try a couple different ones and see what you like the best.

Now, I know that buying it in the store can be a little awkward...which is why I like to turn it around and make the cashier feel more awkward than me ( I do this with condoms, too). For this strategy, I pick the youngest male cashier in the joint and I only buy the condoms or the lube. And then I stare at them while they check me out. It makes them feel really awkward and it’s hilarious to watch them squirm. I especially love when they ask, “Is that all?” and I reply, “YES! That is ALL.”

Hehe.

Everyone Deserves To Find Their Own JOY!

2013-05-19T07:00:00.000-04:00

On the surface, this seems like commonsense, right? Everyone deserves to find their own joy. Simple. On the surface. If we dig a little deeper, though, and if you are anything like me, it’s deceptive in its simplicity. Let me start with a bit of a confession: I’m a fixer. This isn’t necessarily bad or good, or even unique. Nonetheless, there it is...I’m a fixer. Well, I’m actually a fixer in recovery.

If someone has a problem, is unhappy, or vents to me about what is going wrong my first inclination is to find them a solution--a way to fix that. At work? Great asset. Personally? Not so great. Hence, the “fixer in recovery” title. I have been on a personal journey and one that has brought me a great amount of joy in my life. When I find something I love, I just want to share it so badly. Unfortunately, not everyone is going to open, ready, or willing to hear what brings me (or you) joy. And that is okay.

When it comes down to it, people are going to have problems. I can dish out a million great solutions for them, but in the end, they have to go out and find their own solutions that lead them to joy. When you are a natural fixer, like me, you might feel the inclination to offer unsolicited advice to people at one time or another. This is really where it sticky.

Sometimes people will be happy about this advice...but other times? Not so much. Because not everyone is on the same page, path, or wavelength. Sometimes people just flat out don’t want to hear what you have to say. I’ve been on both ends of this equation, and I have to tell you, it’s not really all that great from either end.

When I see someone that I care about doing things that are contradictory to what I think may make them the happiest, I know it. Once you know something, well, you can’t un-know it. By the same token, though, others feel the same way about me at times...and they aren’t always right. You can’t shove solutions down people’s throats, and to go one step further, sometimes we are just wrong about what makes other people happy.

In other words: people have the right to go out and find their own joy. They have every right to screw up, to be down in the dumps, to make decisions you don’t understand, and to learn and grow and emerge who they are. When I find myself in these moments, as part of my “recovery” from being a fix it, I try to turn inward and focus on my happiness and my joy.

So tell me, are you a fix it? Are you in recovery from your habit or do you find that you just can’t help yourself? What’s one way you can focus on your path of joy today? Leave it for me in the comments section below!

Bossy Italian Wife Vs. Your Bad Decisions [VLOG!]

2013-05-18T07:00:00.000-04:00

When it comes to your bad decisions, do they define you? How do you tell the difference between a bad decision and a bad habit? Today I am going up against your bad decisions. Watch the video. Join the discussion by commenting in the section below!

If you are viewing on a mobile device, CLICK HERE to go to my YouTube channel and view the video!

Quick Fix: Peachy Angel Food Cake Recipe

2013-05-17T07:00:00.000-04:00

So, you may have heard that you can mix a box of angle food cake with a can of pineapple and bake it up. Well, I decided to do something kind of like that, except different. So basically, I did something different... Mostly I don't buy cake mixes, but call me curious. Ain't no shame in my boxed cake buying game. A Bossy Wife has to do what she has to do, and that day...it was dessert.

Last season, my canning group, We Three Canners, canned a ton of peach nectar. Ever since, I have been relishing using them in drinks, and this particular day I had some nectar left over from bellinis. That was when I decided to throw a couple of cups of peach nectar in the cake mix, bake it and see what came of it. Guess what? It totally, totally worked.

If you didn't make your own peach nectar, you can buy it in the grocery. I love this because there is no butter in it. I love when I can substitute out other stuff for butter. Also? This recipe is perfectly sweet and has a nice peach punch that will have you loving life. You can serve it with whipped cream or just all by itself. I like to eat with a nice cup of tea.

However you eat it, there is one that is for sure: you will do it with a happy smile on your face because this angel food cake is heavenly and as close to healthy as a cake is gonna get. All is right in the world!

Billie's Peachy Angel Food Cake

Time: 35 minutes (bake time on box) | Makes: 2 loaves | Difficulty: So easy you'll be happy happy!

You Will Need:

1 box of angel food cake mix

2 cups of peach nectar

Method:

Mix cake mix and peach nectar in a bowl. Yep. That was easy, huh?

Pour into two loaf pans and bake according to the directions on the box.

I know. It's too easy. It makes me want to cry tears of joy.

Bossy Italian Book Review: Beautiful Chaos By Kami Garcia & Margaret Stohl

2013-05-16T07:00:00.000-04:00

Image from Beautifulcreaturenovels.com

Well as you might have guessed from the title, this book launches the whole town of Gatlin into total and utter chaos. Things are not as they should be. Link is different, Amma's cooking doesn't taste the same, and after everything that happened in the last book, well, we want everything to be normal--blissful for the characters-- but that just isn't the way things came out.

Of course there are new shenanigans--like Ridley dealing with incorporating into the world of Gatlin. And there are bits that made me smile, laugh out loud, and once again cheer on the love between Ethan and Lena.

There are lots of great surprises in this book, one of which is Sarafine's backstory. We learn more about the complicated family tree, as well as the real motivations of some of the Incubus characters. We also get more layers to the John Breed character which unfold in some unexpected ways.

Lena has an ever-complicated relationship with her dark casting mother, and has since the beginning, but it all comes full circle in Beautiful Chaos. This book is decidedly much darker than the other two books. I got a sense that maybe it was a getting a little too dark--as though things in the plot couldn't be fixed. There were even parts that straight creeped me out.

Ethan is dabbling in some seriously suspenseful stuff in this round of things and the way it's written makes him seem not only like a Wayward, but also pretty fearless. There are new tunnels to be explored, new characters to meet, and new hurdles for the characters to jump. Good twists lead to even better turns.

The writing is consistent, just as it was in the other books, although I really felt this book had a touch more suspense in many places. For instance, I may or may not have looked over my shoulders or felt a little creeped out. I might have been a little afraid that the book was screwing with my dreams when I read it before bedtime. I maybe thought that Incubuses were sucking my dreams. But then again, when you are into a series of books, that just sort of happens, and I like that.

Toward the end of the book, I wasn't sure how it was going to end. I had a few theories, of course, but once again the authors pull their punches at the conclusion, or should I say cliffhanger, of the book. Just when I was thinking to myself, "maybe I will read another book in between the last one and this one," the ending sucked me in and gave me no choice.

Beautiful Redemption is the next book in the series....maybe the last? Who knows! Onward and upward!

Sausage & Pepper Skillet Recipe

2013-05-15T07:00:00.000-04:00

I love sausage and peppers! At any given time I generally have Italian sausage in my fridge or freezer...so I got to thinking one night that I wanted some sausage and peppers, but I wanted it a little fancier than just on a bun with mustard. That was the basis of how I came up with this recipe. This is a fancy panst way of serving those great Italian sausage flavors with a little extra somethin' somethin'.

And for some reason that makes me wanna throw in a "hubba hubba!" Rock it out.

Let's cook, shall we?

Cut up your veggies and sausage!!

In a skillet, you are going to cook your sausage. I don't use olive oil because the sausage really has enough of it's own fat. Also, I wanted to take a quick second to talk about the seasoning in this dish because there isn't much. The Italian Sausage has a lot of flavor in it so it flavors the dish nicely. That is all.

Once the sausage is nice and browned, add your veggies to the skillet.

Let them cook, stirring occasionally until the onions are becoming translucent.

Add your pint (or small can) of tomatoes, with the juice!

Season and allow it cook and bubble about 5 minutes, or until you are ready to serve.

I served mine over polenta, but pasta is a great option too. If you aren't much on carbs, you can also go with a bed of cabbage, or even serve it by itself with veggies on the side! Be creative!

Billie's Sausage and Pepper Skillet

{Serve with Polenta}

Time: 30 minutes, start to finish | Serves 4 | Difficulty: Easy

You will need:

4 Italian sausages, sliced into 1 inch rounds

1 "heavy" cup of sliced bell peppers (CLICK HERE for my tips on freezin' in season!)

1 onion, sliced
4 mushrooms, sliced
1 pint tomatoes with juice
salt & pepper
parmesan cheese to garnish (optional)

Method:

Heat a skillet over medium high heat. Add your sliced sausage to the pan and cook for 8-10 minutes or until the sausage is nicely browned.

Add your sliced onions, bell peppers and mushrooms. Cook and stir for 5-7 minuets or until the onions are becoming translucent. Sing a little "Glass Onion" to your onions to coax them along...or if that isn't your favorite Beatles tune, you can also sing, "I'm looking through you....." *singing optional.

Add your tomatoes with the juice. Bring it all to a boil. Season with salt and pepper. Cook until heated through.

Serve over polenta or pasta with a green salad. I like to garnish mine with parmesan cheese, but you can do whatever your little heart desires.

Stuff I Use: Raw Honey

2013-05-14T07:00:00.000-04:00

Raw honey and I fell into an accidental relationship several months ago. I was the grocery store and what do you know, there was this raw honey on sale for (get this) ONE DOLLAR! So I bought three jars. Because any honey on sale for a dollar is the honey for me. Now, I know that this may seem crazy, but I didn't realize it was raw honey. Nor did I care. It was a dollar.

So I took the honey home, and then one day I opened it. And it was solid. I was mystified. Then I realized that it tasted so good. It was sweeter, but not overly sweet. It was in love. Raw honey and I were made for each other.

Then one day, my small raw honey collection was dwindling and so I decided to look up the brand online to order some more. Imagine my shock when the stuff came up for $10 a jar! Holy honey balls, I had a case of sticker shock if ever there was one. And a little regret, if I am being perfectly honest, for not buying ALL the dollar raw honey when I had the chance.

But my interest was also peaked in those moments....what in the heck was up with this raw honey? Sure, I knew it tasted better than the runny honey. I knew it was more solid, so obviously it was different. But why!? That was when I hopped online and did a little of my favorite nonscientific research which is basically me, hopping from website to website reading blurbs of stuff I googled. Fun stuff.

What I found out was that raw honey is really healthy for me. That made me happy. Regular honey is heated (pasteurized) and so it loses a lot of its nutritional value. "They" also say that it can ward of infection and keep you from experiencing seasonal allergies because of the pollens and goodie raw stuff in it. That was when it dawned on me: I had been putting a teaspoon of raw honey in my tea daily and all winter.....I never got sick.

My husband had gotten the stomach virus, and was horribly ill, and yet I never got it. People around me had colds, and coughs and all sorts of yuck...but I never once got it. I don't know if I can attribute this solely to the raw honey, but I'm totally hooked on it now. There is no other honey for me. In terms of taste and quality, it's better, and that would be enough for me on it's own. But there is something in back of my mind that tells me that it's keeping me healthy too.

So tell me, do you eat raw honey, or are you curious about the quality of your other store bought honey?? have you noticed any health benefits as a result?!?! Share in the comments section below!

I'm In Love With: This Necklace

2013-05-13T07:00:00.000-04:00

I am totally in LOVE with this necklace. As you might have guessed, it's made out of buttons that were covered with fabric. And--AND!--it's a one of a kind made by my new friend, Chelsea.

She's a gal of many talents, I guess you could say. Where do I start? Well, the best place to start is she just landed the job of her dreams with a company in NYC. As if that wasn't cool enough all on its own, she also makes these fabulous statement/vintage inspired necklaces that make me fashion-freaking-happy. Oh yes, and as if all that wasn't cool enough already?!?! She's a fellow blogger with a really great sense of humor.

As you can tell, I am pretty stoked on her awesomeness. I enjoy meeting women like her because I see myself reflected a bit. She is out there doing what she loves and it's not only really cool, but it inspires that same drive in me!! I enjoy being around people that give me that good old warm and fuzzy feeling, and I like sharing that with my readers.

If you are as wild about this necklace as I am, you HAVE TO check out her other stuff!! These necklaces come in a variety of shapes and sizes as well as fabrics. She has some very cool vintage fabrics, as well as some newly minted ones she bought at the store.

Support someone doing what they love, and get an amazing necklace in the process. Visit Chelsea's Etsy Page, BY CLICKING HERE. It's called The Comfy Cozy (because she also knits...I know, I know, she's a multitalented gal!) AND you can visit her blog, Insert Cool Title {Here} by CLICKING HERE!

Now that we have shared a little womanly love on this Monday morning, I want to hear from YOU! Tell me, how do you lift up other women in your community? Let's discuss female empowerment in the comments section below!

Today & Every Day {Mother's Day}

2013-05-12T07:00:00.000-04:00

Today is Mother's Day. On days like this (you know, Valentine's Day, Mother's Day, Father's Day, and any other Hallmark Day) I find myself wondering about what to post on here. Because on the one hand, I truly believe it's stupid that we need to go out and buy things for people on a specific day to prove to them how much we love them.

On the other hand...I don't want to seem like a Debbie Downer. Or like I don't love my mother or something.

The thing is--and most of us know this--that we should be showing these affections all year long. We should be telling our mothers that we love them, and we should be sending care tds "just because" and we should be sharing those little-said notions with them all year long, every year.

So I wanted to keep this semi-brief; in the words of Mr. Rogers, we'll keep it "deep and simple." Days like today shouldn't mean all that much in the course of a life because we should be shining our most loving light each and every day. Love your family, tell them often. Thank your mothers and father, or whoever raised you; let them feel that love radiating from you all the time.

Live life with a grateful heart and bring out the goodness within you. Don't be afraid of displaying love and emotion. And maybe get your mom a card a few times a year instead of just on Mother's Day.

In honor of loving each and every day, let's share a little love in the comments section below. Tell me what you love about your mother, or the person who raised you. Tell me how you honor them all year long and/or how you can do it better and more often.

I'll start: my mother is a very loving woman who taught me to be myself. I find that the older I get, the more I realize how hard her job has been as a parent. I try to be present when I am with her, and go out of my way to do small things that tell her I care. One thing I do is send random letters to her house to tell her I love her and that she did a good job as a parent.

Bossy Italian Wife Vs. Slut Shaming [VLOG!]

2013-05-11T07:00:00.000-04:00

Today in my video versus I would like to take a moment to talk about slut shaming. I think it's an important moment for women to speak out about this new "trend" in bullsh*t and I hope that you will join me by sharing your stories and thoughts in the comments section below.

And remember, for my mobile users, please CLICK HERE to go to You Tube to view this video on your cell phone.

Quick Fix: Chipotle Ranch & Mayo K

2013-05-10T07:00:00.000-04:00

I am a condiment fool. I love them so much, despite my will to be and eat healthy. I like mayo, and I won't apologize for that....and even though I was once embarrassed by ketchup, I still love it. Ranch? I put it on everything. I'm loud and proud when it comes to my love of condiments.

'Round these parts, we like to put an extra pow in our condiments. So, I thought I would share a couple of these with you. It's easy, and takes about 5 minutes, so really, there is no reason not to make these wonderfully easy and totally yummy condiments!

Mayo K- It's basically mayonnaise and ketchup mixed together. I first enjoyed mayo k in Puerto Rico, where it's practically everywhere. Then, I was thumbing through an issue of Cook's Illustrated, and I saw that they had a similar recipe in there under the same "hamburger sauce." My recipe is simpler than theirs, and really, who cares what you call this because it's just "awesome."

Mayo....

Ketchup....

CAYENNE!

This goes really well on fish sticks, fish tacos, korean BBQ, french fries, burgers, deep fried pickles, and like anything else.

Chipotle Ranch- Also extremely easy. I'm combining my favorite chipotle flavored hot sauce with good Hidden Valley Ranch. I added a whole teaspoon, but if you prefer the keep the heat down, you can add a half a teaspoon.

Ranch + chipotle. SHA BAM.

See how awesomely easy that was?!?!?

You are master of the condiment universe.

Fancy Pants Condiments

Time: 5 minutes | Makes 2 dip-tastic sides | Difficulty: Obnoxiously Easy

You will need:

1 tablespoon mayonnaise

1 tablespoon ketchup

cayenne pepper (optional)

2 tablespoons Ranch dressing

1/2 (but up to 1) teaspoon chipotle hot sauce

Method:

Mayo-K- Combine The mayo, ketchup and two dashes of cayenne pepper. Stir. Enjoy!

Chipotle Ranch- Combine Ranch dressing and chipotle hot sauce. Stir and ENJOY!

Bossy Italian Book Review: Beautiful Darkness by Kami Garcia & Margaret Stohl

2013-05-09T07:00:00.000-04:00

Image from BeautifulCreaturesNovels.com

I really enjoyed Beautiful Creatures....and it really left me hanging on. So there was nothing to do but pick up the next book in the series, Beautiful Darkness. It picks up right where we left off, after the claiming ceremony. Except nothing is the same. For Lena and Ethan, the world has emerged as a cruel place...and Lena is different.

Ethan is hearing a new song, and he's getting a new sort of education, one that is both confusing and multifaceted. Chocked full of new, fascinating and scary characters, this book builds cohesively on the first book with twists and turns that had me page turning at an astounding rate. I read this book in days, pushing through the last 300 or so pages in one day.

I fully enjoyed getting more of Link in this book, too. After his escapades in the last book, it's good to see him and Ethan all buddy buddy again. Turns out, Link is a great adventurer and an even better friend. Marian also brings it in this book, delivering Liv, a great new character that you will instantly love and feel complicated about.

One of things that I loved the most about this book was that I thought that I was going to be able to predict where things were going, and then...I was wrong. I love when that happens. It can be difficult to write books that are full of great plot and Beautiful Darkness really delivers on this point.

AND, I would like to take a moment to appreciate the painting this book creates. Gatlin is so colorful to me, and the people so real. I attribute this to the fact that the authors of this book have a perfect way of writing the dialogue that gives them voice as well as great (even humorous) descriptions and idiosyncrasies that make them three dimensional.

Oh--AND! The supernatural world of the tunnels gets explored more deeply, which is both creative and mystifying. There were several gasp-worthy moments that really made me feel emotion and I loved it. There is lots of nail-biting adventure for both Ethan and Lena.

I have to say that I loved this installment better than the first book. I felt that the first book laid the groundwork for this book to be fabulous, so I have high hopes for the third, especially based on the great twist in the end as well as the nail biting cliffhanger on the last page!! I've already downloaded the third book, Beautiful Chaos, even though I fully intended on reading something in between.

Let's face it, I'm seeing this series through to the end.

Antipasta Salad Recipe

2013-05-08T07:00:00.000-04:00

One of my favorites meals is a big salad. Not only is it an easy solution to "what's for dinner," but it makes for a healthy alternative as well....which in this case could be relative, considering that it's a lot of meat and cheese and eggs, but....

I still love it to pieces. To. Pieces.

Now you can make an antipasta plate, but that is more of an appetizer, and this is more of a meal. I'm gonna save that for another post. And the toppings? Optional. Meaning you can add and take away as your little heart desires. The meats are interchangeable, the cheeses too.

In short, these toppings are just suggestions more than anything. You can get crazy on this if you want!!! So, for instance if you would rather use salami, go for it! Capicola? Throw it on there! Got some parmesan? Heck yes! Ricotta Salata? Sweet mother of cheese, give to me!

Billie's Antipasta Salad

Time: 10 minutes | Serves 2 | Difficulty: Easy

You Will Need:

Lettuce- your choice (I used arugula and 1 head of romaine!)

8 slices pepperoni (I like deli sliced pepperoni)

6 slices prosciutto

2 hardboiled eggs

2 tomatoes, sliced

1/2 red onion, sliced

Mozzarella cheese, cut into small pieces (or you can use the shredded, which is convenient!)

2 mushrooms, sliced

Method:

Wash your lettuce and dry with paper towels. Chop the lettuce as you like it (some people like theirs chopped finely, others like bigger pieces) and distribute between the two plates. For presentation purposes, I like to arrange my toppings beautifully, giving them each a section on the plate. This is entirely up to you how you do it.

Roll your pepperoni slices and put four pieces on each salad. Do the same with the prosciutto.

Peel your hardboiled eggs and slice them in half. Put two halves on each salad.

Put the rest of your toppings onto the salad; the onion, cheese, tomato and mushrooms.

Serve with a blood orange vinaigrette or your favorite dressing.

Chicken, Dogs & Kids

2013-05-07T07:00:00.000-04:00

How could you go wrong with chickens, dogs AND kids all in one lovely post? You just can't. When I realized how these things were all together in one slice of life, I had to grab my camera. And I'm glad I did.

Two things are happening here. One is that we are letting our chickens out of their pen to begin exploring the yard. The other is that our friend, Amelia, brought her three lovely and lively children over to meet the chickens. Also? Oscar is running around generally making a nuisance of himself to these chickens.

It's a cute collision. I hope you enjoy it as much as I did!

Rowan and my husband feeding the chickens. Also, some pics of my hubby petting his chickens. I personally like the "comb massage" as he calls it.

Oscar has been having an especially fun time with the chickens. He is obsessed and yet, a little bit afraid. Those chickens will charge him without a second thought!

Kai really took to the chickens right away, even being so bold as to pick them up like a pro! He enjoyed holding them, too, as you can tell.

Future farmer? I don't know, but Mei certainly had a natural ways with these ladies, and not an ounce of fear!

I loved this picture of Kai looking in the on chickens. It makes me smile every time I look at it!!

Me: Without Make Up

2013-05-06T07:00:00.000-04:00

Happy Monday everyone! I wanted to take a moment to talk to you all about being make up free. I've said it once, and I will say it again: make up doesn't make you prettier. Now, it might make you feel prettier, or feel sexier and that is great--whatever makes you FEEL good.

Lately? I've been going without make up a lot lately and really feeling great about it. I'm 27 years old, and I love the way I look, naturally. I have been celebrating that and I want to help spread it. It's not that I don't have imperfections--I sure have. But I am not dwelling on them, and I am learning to see my beauty through it all.

Now, I know that there are some people who wouldn't even consider going out of their houses without make up. We ladies have a way of using our make up like a proverbial shield, but what are we really hiding? For me, it's usually dark spots and pimples...or, if I am going a bit deeper than the surface, I wear make up because I want to look like I am well put together.

What I have noticed though, is that there are lots of times when my husband compliments me. I can count the number of times in the past that he has complimented my make up...but I couldn't begin to count the number of times that he has complimented me for my sexy body, for a great outfit, or great hair because they are too numerous. Men like women--unfiltered. They love us just how we are (make up or no make up).

So tell me, do you go without make up and love it? Or do you never leave the house without it? Let's talk about it in the comments section below!

A Different Kind of "Soul Food"

2013-05-05T07:00:00.000-04:00

I do a lot of eating around these parts. I am always sharing my recipes and my takes on classic American dishes with a bossy Italian twist. The long and the short of it? I spend a lot of time feeding my face....but today I want to talk about a different type of food and it’s food for the soul.

The way we feed our souls is perhaps some of the most important “eating” we can do. And yet.... we forget to feed our souls and sometimes it gets the point of soul starvation where we are ravenous for that deeper level of connection. I want to make it clear: I am not talking about religion at all. I am talking about the connection of our souls to the world around us. And that is universal.

So many of us have a lack of spirituality in their lives. A perfect example of this, is our work lives. Many people take no joy from their work; they simply show up and do their work, go home and get on with their “real lives.” There is a lack of spiritual flow between the work place and the lives we live.

This example can be applied to nearly any aspect of our lives, of course. Some people have a great work/spirituality connection, but it lacks in another aspect of their lives. But in order to feed our souls, I believe that we need to do it all the time.

Nourishment of the soul can be both and small, daily, weekly, as well as over a lifetime. It’s constant work and we need to be mindful of the ways in which we do this. The biggest questions, I often find, have the simplest answers. For me,I have a pretty simple format that gets me to the place of nourishment each day. I wanted to share my list with you, so that you can develop your own method of “Soul Food” and/or share it with my community of readers.

Billie’s Soul Food “Meal Plan”:

-Meditate, everyday, for at least 5 minutes

-Read (this may sound simple, but it feeds my work spirit as well as gives me time to myself.)

-Reach out and connect with likeminded people (at least once a week! These can be women who empower me, writers groups, or people to cook with me.)

-Exercise twice a week (this feels both spiritually and physically cleansing for me, and I always feel so good when I leave.)

-Share with others DAILY (when I share myself, I feel filled up in the most unexpected ways, and it’s not just in my blog...it’s in giving smiles, hugs, and being present to people whenever possible.)

Bossy Italian Wife Vs. Bad Boys [VLOG!]

2013-05-04T07:00:00.000-04:00

I'm hitting you with another video versus and this time, I am tackling bad boys. You know 'em, heck, maybe you even dated one. See what I have to say about them in the video below. Watch the video, join the conversation.

By the way, the Blogger format doesn't allow this video to be viewed from your cell phone (I know, that's a wee problem for some you.) But don't worry, I got your back. All my videos are also on my channel on You Tube. So you can CLICK HERE to scoot on over that page and watch!

Quick Fix: Egg White Frittata

2013-05-03T07:00:00.000-04:00

Anytime I make tiramisu, I end up with a bunch of leftover egg whites. That is when I like to break out my egg white recipes. People enjoy them because they are lower in fat content. I just like them because they are a convenient way to use up those leftover whites...and I hate to waste food!

I love to make frittatas because they are easy and you can use whatever you have in your refrigerator or pantry. Feel free to mix up this recipe with whatever you fancy--mushrooms, tomatoes, or even potatoes go really well.

The only important thing to know here is that you want to use a pan that goes from the stove top to the oven. I love my cast iron pans for this reason. If you are in the market for a new pan, I highly suggest going with a Lodge cast iron pan. You will be so happy you did, especially considering you now have the perfect frittata pan!

Once you get yourself hooked on this easy breakfast, you will make it again and again.

Start by throwing some olive oil, garlic and onions in your pan.

When I am cooking with egg whites, I like to use red onions because they have a little more color which looks pretty at the end. Yep, I use them 'cause they are pretty.

And can I say one more thing about these onions? Why do people call the "red" onions? They are clearly purple. But every time I say "purple" onions, people give me funny looks. Go figure.

Cheese, egg whites, heavy cream....

Dried basil. As a point of interest, I guess my measuring spoon had some static cling or something. See how it all stuck to it? Funny, no?

Okay, now scramble it all up and stuff.

Pour into your pan, and give it a stir to get it all evenly distributed.

Top with arugula, distributing evenly on top and pressing down a bit into the egg.

You are going to let this cook about 3 minutes more and then take the pan and put it in the oven on LO Broil for 2-4 minutes.

Yes sir! Looking good! See how it has that golden look on top? That's how you know it's done. YUM!

Slice and serve!

Cha-ching! I ate this for dinner. But it makes a perfectly suitable breakfast, of course. Not to mention fast!

Egg White Frittata

Time: 12 minutes, start to finish | Serves: 4 | Difficulty: Easy

You Will Need:

8 egg whites

1/3 cup heavy cream

1/2 teaspoon dried basil

1 handful arugula

1/2 onion, diced

2 tablespoons olive oil

1/2 cup shredded cheese

3 cloves garlic, minced

salt and pepper, to taste

Method:

In a skillet, heat your olive oil over medium high heat. Add onion and garlic to the pan and cook for 3 minutes. Salt and pepper them.

In a small bowl combine egg whites, cream, basil and cheese, using a fork to beat them.

Pour the egg mixture into your hot pan and stir a bit to evenly distribute the onion evenly. Top with a handful of arugula, patting it down into the egg mixture and again, distributing evenly.

Let it cook on the stove for 3 minutes.

Pop the whole thing into the oven on LO Broil for 2-4 minutes or until the top begins to get golden brown. Remove from oven, slice and serve! YUM!

Bossy Italian Book Review: Beautiful Creatures by Kami Garcia & Margaret Stohl

2013-05-02T07:00:00.000-04:00

Image from BeautifulCreaturesNovels.com

I knew a little bit about this book from seeing the previews for the movie on television...That is to say, I knew that the main character, Lena, would be claimed for light or dark on her 16th birthday. That was actually it. Beyond that, I wasn't sure what to expect because these types of books can go in just about any direction.

This one is set in South Carolina, in a small town where everyone knows everyone and everything is generally predictable. I immediately related to the small town feel because I live in a small town. So for me, the southern small-town backdrop gives this book a homey feel.

I was pleasantly surprised that the story was told from the point of view of Ethan, the main character. We join him when the girl he comes to love is only a vision in his dreams--some very strange dreams. When she comes rolling into town, he's pretty blown away and it is from there that everything begins to unfold.

The characters are vivid and I enjoyed giving them all strong southern voices in my head. When it comes to books with supernatural elements, I am always curious to see how authors will spin the tale of the magic and the specifics that govern those powers. Garcia & Stohl did a great job painting her world of powers with the Casters in this book. It's unique and interesting.

And I loved that in the predictable small town, nothing was really as it seemed. This really allowed me to enjoy the journey as it unraveled. Then, of course, we've got to talk about the love story. It's a pretty PG love story, but you know, that didn't bother me in the least. It was sweet and courageous; deep and simple. Right from the beginning we know that their relationship will be tested with great odds, and I was rooting for them all the way.

The writing was, like the love story, simple. There was nothing to overcomplicate the book in the way of flowery language, and I have to applaud that because it's not always easy to do write without complication. Nonetheless, Garcia & Stohl accomplished this and kept it interesting...she had me turning the page eagerly and there is nothing I love more than getting wrapped up in a good book. Beautiful Creatures totally fits the bill.

As for the movie? I haven't seen it, and I'm not sure if I will or not. I have it on good advice that the film was not as strong as the book...and I hear they changed the ending. Bummer because the ending is perfect. I can't wait for the saga to continue in the next book, Beautiful Darkness.

Eat More Kale!

2013-05-01T07:00:00.000-04:00

I used to have this friend, Vasily. We met when I was about 13 years old, and were fast friends. His parents made him eat a lot of kale when he was a kid because they told him it was good for him. When he told me this, I thought he was nuts. I thought kale was a garnish! So, as a result, I made fun of him for years to come.

I guess he was a man ahead of his time....or maybe I was just ignorant of kale. Either way, as an adult I have come to love kale so very much that I can't believe that there was ever a time when I didn't love kale. So, Vasily, I'm sorry for making fun of you for liking kale. I like kale too.

If you aren't sure if you like kale, this post is to urge you to give it a try. There are different types of kale out there, and they are all wonderful. I love kale steamed, with a little bit of vinegar, pan sautéed with pasta and sauce, or even as a kale caesar salad (yep, raw kale!). I hear you can put them in your smoothies in the morning...but we all know, I have breakfast issues.

I recently got this really yummy kale from my friend's garden. She let us pick until our bags were bursting and I've been eating on this kale ever since. Kale is super healthy and it's a super food. So here are some kale pictures to get you in the mood to steam it up, eat it up, and enjoy the heck out of kale.

YUM!

I love this kale with the purple in the stalk. It's a great, colorful plant and I like that!

One of my favorite ways to eat kale: steamed with some red wine vinegar! YUM!

Tell me, what's your favorite way to enjoy this great veggie? Share with me the comments section below!

Happy kale, y'all!