Somewhat Forty Plus+

Mediterranean Diet May Ward Off Heart Disease

noreply@blogger.com (Paulette) — Mon, 04 Mar 2013 06:30:00 +0000

There's nothing like a beach, a Mediterranean beach, to increase one's life quality. Reading the results of a study on the merits of following the Mediterranean Diet, with or without the beach, suggests it can help reduce heart disease and stroke by as much as 30% in some individuals.

According to the New York Times, "Until now, evidence that the Mediterranean diet reduced the risk of heart disease was weak, based mostly on studies showing that people from Mediterranean countries seemed to have lower rates of heart disease — a pattern that could have been attributed to factors other than diet." They also drank a fair amount of red wine every day, which could also lower blood pressure.

"Risk factors like cholesterol or hypertension or weight" are the key risks to control, yet in this study, "heart attacks and strokes and death" were examined, not cholesterol or blood pressure numbers. People truly following the Mediterranean Diet reduced their heart attack and stroke risk by 30%. How you ask? Details of the diet followed for this study are here.

Grab a glass a red, pony up to the table and dig into the antipasto tray, but skip the cured meats. Olive oil, salmon, anchovies, kalamato olives, tomatoes, cucumbers, beans, apricots, berries, kale, whole grains and peppers are just a
few of the best items on the list. All Recipes offers Mediterranean Diet meal ideas and recipes to follow including complete menu plans.

The researchers following the participants in the study were so convinced the Mediterranean Diet lowered heart disease risk, they now follow it. And we should, too.

Game On

noreply@blogger.com (Paulette) — Sun, 03 Mar 2013 06:30:00 +0000

Time out. Time flies. Time travels. Time starts now. And I'm back in the game. After a brief time out to get reorganized, revitalized and rejuvenated, time to get back at it.

I look the same, only older. I stopped wearing bowties back in the day, which in this case was way back. And my hair is a little longer, a little blonder, sans bangs. Spit curls on the sides -- history!

I laugh the same, only more. I stopped poo-pooing and started hee-hawing. It's more fun and heart healthy.

And the eyes still sparkle, but with lash assistance.
As time flies, the days get more important and the kids' lives more significant. New hills to climb increase the importance of key elements, especially my new core builder, planks http://sportsmedicine.about.com/od/abdominalcorestrength1/qt/plank.htm

So expect more, stay tuned and check back. Game on and I'm back in.

Moms Are Forever

noreply@blogger.com (Paulette) — Sat, 02 Mar 2013 21:09:00 +0000

Funny how things change with moms. There from the beginning, carefully planning things out, waiting nine full months to meet. Greeting with gusto, nurturing and coaxing. Non-judgemental but opinionated. Urging one on, cheerleading from the sidelines.

Countless birthdays, graduations, weddings, divorces, headaches and phone calls. In good health and in bad, there from the beginning.

And it's done. Six weeks short of your 91st birthday, after seven months of defying the odds, you bid adieu. Glioblastoma won.

The journey continues as there is more to do. More flowers to plant. More rooms to paint. More kids to call and grandbabies to hug. We're on a journey, and good parentage has helped. The bumps, though sometimes high, were tolerable and the advice, spot on. It's been a good run. Even without your bright blue eyes, Moms are forever.

Life Changes Every Second

noreply@blogger.com (Paulette) — Tue, 23 Jun 2009 14:41:00 +0000

Every day life changes in some manner, and my life has certainly changed since my last post several months ago. With each change comes deep deliberations as one accepts the alterations that one has little or no control over. In the past few months I have married off one of my sons, become a grandmother, lost my best friend, retired from my full-time teaching career, begun teaching for the University of Phoenix, had another filly (baby horse), sold two horses, and said good-bye to one of my sons as he, his wife and daughter move to the University of Virginia as part of his JAG training. And there has been more.

So much change in such a short time, I have been told. To cope with life changing moments, I have searched deep in my soul and made additional changes, as well. I started walking three to five miles each morning to increase the endorphins in my brain, which serve as natural spirit lifters. It also is a slick way to lose 12 pounds in three months. I didn't see that coming. I have also stopped eating junk, or at least as much junk as possible, which has contributed to the weight loss.

Life changing events create stress for all involved, and often stress creates hand wringing, sharp words, and additional life altering events. To all who have been involved or affected, know life continues to shift and change each day, and there are always surprises we didn't see coming. Together we will all survive and get through these times, regardless of the outcomes.

And so today I will again walk, I will again teach my online composition courses, I will again write an article about reading skills for publication, and I will again attempt to learn as much as I can about my new iPhone 3GS. Life changes every day, and I can certainly vouch for that. Accepting the changes is the tough part.

Guard Your Tiara

noreply@blogger.com (Paulette) — Sun, 29 Mar 2009 00:31:00 +0000

Anyone nearing forty needs to check themselves constantly in the mirror to guard their tiara and keep it from slipping. One can not be too girly, too gushy, nor too gutsy, especially if one is near, or past forty. Girlhood is a state of mind, and as one racks on the years, that state of mind needs to stay locked in at a low number, say thirty-five. Even thirty-eight will work. Keeping one's thoughts honed in to a younger time is a great way to guard one's tiara.

Wearing Tory Burch flats out for dinner tonight only happened because a somewhat younger woman guarded my tiara by telling me "they're still in." Out of pointy-toed boots and into Tory Burch flats, and instantly a much younger look. Better hopping, better skipping, and even better jumping as a result of wearing flats instead of pointy toes, just in case one wanted to hop, skip or jump.

Asking one's spouse if a particular item looks good is like asking a child if a cookie would be desirable, "Yeah, they look good," he said, followed by "are people still wearing those?"

"Are you kidding me? When did you become the local fashion expert?" I asked. A quick Twitter and the votes were in, "Yes, Tory Burch flats are good, if you're lucky enough to own a pair." I am and I wore them. I felt girly. I felt gushy. I could hop, skip or jump if I wanted to. I didn't. Surveying a couple of hip gals helped me guard my tiara once again. Thank you Jessica and Kelly.

Photo attribution: Swamibu

Expiration Date: February 12, 2009

noreply@blogger.com (Paulette) — Fri, 13 Feb 2009 00:30:00 +0000

Everything has an expiration date. Two years ago, on February 12, 2007, Laura Gitlin-Petlak, Beverly Hills divorce lawyer, wife, mom and daughter, expired at 6:15 a.m. (PT) after a six month battle with cancer. She lost. Three months later, in May of 2007, Laura's mom and my dear friend, Val Gitlin, was diagnosed with cancer. Over the past twenty-one months, Val met the beast head on, fought it with a vengeance, but like her daughter, lost the battle. So on the same exact day, two years later, at nearly the same time, mother and daughter were reunited for all eternity.

Call it a coincidence, call it a miracle, but call it a melancholy moment for friends and family. Those of you who have read my posts about Val know of her battle, and know it was merely a matter of time. Death comes in many forms, at the most inopportune moments, while we are busy, happy and progressing with life. This was no different. The past six weeks have been eventful; Val provided guidance in many ways, but never did I think she would teach me, teach us, how to die with dignity. But she did. We talked of life, of trivial things like what she wanted me to wear to the funeral and to her celebration of life -- not black she said, too depressing. "Wear the fuchsia jacket, or the purple suit -- too many will be in black."

We talked of the after life and the transition toward the ever after. We spoke of the spirits and those only she could see: always the same man, always in dark brown pants, with dark hair, and good looking. We talked of how long it took one to starve to death -- it depends on the fat stored in the body: the heavier the person, the longer the wait to die. We spoke of her joys, her sorrows, her hopes for a fast death while she slept, and who would watch over her beloved husband.

Each day she would say, "I must still be alive because you're here. Darn it." As the days turned to weeks and then faded into a month, I suggested she might be holding out for February 12, to join Laura on Abraham Lincoln's birthday. She hoped she would be "long gone by then." But she wasn't.

Death comes when it is least expected, at a pre-arranged time, known only by God. We knew it was close, but the past week was a count-down in the "Hospice Stages of Death" brochure and at each transition we knew the moment was getting closer.

We all have expiration dates, just like milk and cheese and eggs. Today, Thursday, February 12, 2009, in the wee hours of the morning, in her own bed, in the arms of her loving husband of 54 years, Val Johnson Gitlin met her expiration date in a peaceful way. We should all be so lucky.

Photo attribution: somewhatfortyplus

Lingering and Waiting

noreply@blogger.com (Paulette) — Sun, 25 Jan 2009 17:53:00 +0000

A chill hovers over Chicagoland, though the sky is clear, with only a few high clouds. At 5 degrees, the air outside is stiff and hard to breathe, forcing one to move quickly, lingering only to move from the car to other warm quarters. The dead of winter lingers, yet the hope of spring is visible by looking upward toward the heavens at the bright blue sunny sky.

Val continues to linger, wishing she could move on, afraid to stay longer. Pharmaceuticals have diminished the pain so at the worst it is tolerable, and at the best, absent. In and out during the day, she eats nothing, sucking ice chips or an occasional straw in lemon water. Cognitively she is here, talking of previous joys, and wondering when the end will finally come. Emotionally she is rock solid, joking about the circumstances and wondering when "the bus will come" to pick her up. In November she looked happy and healthy, attending a lecture by Chicago's caterers and book authors, The Hearty Boys.

Friendship is many things -- being together for over 20 years, we have laughed, mourned, birthdayed, galaed, dieted, whispered, cried and sat quietly together. I've learned so much from Val over the years, and now watching her rest, the lessons continue. Unbeknownst to her, Val continues to lead and continues to love as she teaches all of us how to die with dignity, a peaceful heart, and a loving husband. And while a chill hovers over Chicagoland, there is only warmth and love as we sit and wait for the bus.

Photo attribution: somewhatfortyplus

We All Have An Expiration Date

noreply@blogger.com (Paulette) — Thu, 15 Jan 2009 20:52:00 +0000

Eggs, milk, meat and cheese all have an expiration date. So do we. I sit and watch my best friend sleep, knowing her time here is short. She has stage four cancer, and it is winning this round, though there has been a massive fight. Cancer is evil, and though some will say it can be handled as a chronic condition, they are the lucky ones. My friend is not -- her cancer will over take her soon and send her home. Watching a robust woman suffer from cancer is painful. Too painful at times.

After moving into a new house five years ago, this special friend decided one day to weed one of the flower gardens with me, as it was bothering her that people would drive past my house and see weeds. She would not have such a thing. So with gloves, hats and sun screen in tow, she showed up and said "this is your house-warming gift, a couple hours of girl time making the garden presentable again." And we did. After four or five hours of weed pulling, the garden was beautiful, but the two of us were a mess: dirty, sweaty, stinky and very thirsty. She was correct -- the garden looked better and the following spring, summer and fall, it blossomed with gorgeous bulbs and perennials constantly showing their beauty. The garden was named after my friend, and each time I refer to it, I call it by her name, V's Garden. A sign needs to be placed there, reminding us each time we view the beauty of the garden, it was put in order by V, who will continue to look after it forever.

Photo attribution: somewhatfortyplus

Expiration Dates

noreply@blogger.com (Paulette) — Tue, 13 Jan 2009 19:16:00 +0000

Everything seems to have a "use by" date printed somewhere on it, suggesting the product will self destruct if it remains "active" after the printed date. Does this really happen? I think not. Yesterday five inches of milk remained in a gallon marked with "purchase by 12/23/08." Since no big milk drinkers reside here, milk remains longer then suggested dates. As an experiment, just to see if it was still good to go, it was tasted. There was nothing wrong with it. There were no curdles, off-flavors, or anything suggesting it was out of date. Nevertheless, it was poured down the drain. So what's the real deal with "use by" dates?

According to Consumer Reports, the "use by" date is the last date the product is likely to be at peek flavor. If the product is marked "sell by," on the other hand, that indicates the last day the product may be safely sold to the public. According to CR, You should be able to use milk, say, for up to about seven days after the sell-by date.

Still with me? The real throw out date is the "expiration date" that suggests you throw out the food on or before the expiration date if it is still in your hands. The exception is eggs, which are still safe to eat for three to five WEEKS after the marked egg expiration date. Yikes. Eggs don't really expire for 3 to 5 weeks after they are marked with a date? A lot of eggs have met their maker as a result of the marked date on the end of the carton.

Do we have similar markings somewhere on our bodies, suggesting we will self-destruct by a certain date if we are not "used?" And if we do, where is the mark? Do we really want to know this date? And what does self destruct mean, in regards to "use by" body dates? These are all interesting contemplations as milk and eggs are removed from this stainless steel refrigerator and meet the bottom of the garbage can in the garage.

Photo attribution: somewhat frank

Baptism Day

noreply@blogger.com (Paulette) — Mon, 12 Jan 2009 00:50:00 +0000

New grand babies bring previous baby joy full circle as one's baby becomes a father and dotes on his own beautiful child. Baby Beverly Margaret's Baptism was filled with family and friends, a massive brunch and Mimosas for all. Watching one's children dote on the new addition was a wonderful way to experience the cycle of life. Frank and Jessica couldn't put Beverly down and enjoyed the quiet moments of contemplation their brother and sister-in-law, Taryn, had provided for them.

What a beautiful baby!

Photo attribution: traveling gal

Happy New Year

noreply@blogger.com (Paulette) — Fri, 02 Jan 2009 02:46:00 +0000

Each year is filled with changes, and 2008 had several big ones, including the marriage of a son, a large family vacation, several TECH events, a new filly, major home renovations and the birth of a grand child. Becoming a parent is an experience unlike any other, and becoming a grand parent is as close as one can get to the real thing. Newborns have a unique look, unique sound, and unique baby smell that brings smiles to every face.

2008 was a good year, filled with surprises, and 2009 will bring even more changes and surprises. Memo to self: be sure to keep weight down so as to fit into any formal outfit at any time. Have nails manicured and hair cut and styled at all times in case of a sudden party. Use credit cards only for travel so as always ready to fly to the next adventure. Continue to make soup as it fills with few calories. Keep riding the bike, enjoying the sky, watching the horses, and smelling the coffee. Use sun screen. Spend more time in Chicago at lunch with Jessica. Visit DC at least twice during the year. Hug the baby often. Appreciate and give thanks for what I have. And smile at all life has to offer. Enjoy the ride.

Photo attribution: somewhatfortyplus

A Baby Is Born

noreply@blogger.com (Paulette) — Mon, 29 Dec 2008 14:55:00 +0000

Today, at 8:32 a.m. a grand daughter was welcomed into the world. Everyone is healthy and thanking God for this little miracle who weighed 7 pounds and 13 ounces. More to follow. Thank you God.

Christmas Aftermath

noreply@blogger.com (Paulette) — Fri, 26 Dec 2008 15:25:00 +0000

'Twas the day after Christmas and all through this house, not a creature was moving 'cept FJ at his mouse. The stockings lay empty beneath the tall tree, save only for gift cards and mugs and some tea.

The beds have been stripped and the wash is a going, the self-cleaning ovens are smoking and groaning. While I in my jeans and a new black zip sweater, decide on a menu for more Christmas splendor.

The baby-to-be has not yet shown her face, so a trip to Milwaukee with gifts, food and grace will toast the great season and wish Taryn and Jack a big Merry Christmas from the rest of the pack.

So load up the Volvo, BMW too, and head north to snow land (where there's also a zoo.) A dinner, some gifts and a jolly good day will add to the season, we can not delay. The season's been jolly, though the snow has been high, another great Christmas will soon say good by.

Photo attribution: somewhatfortyplus

Cheers, Jack!

noreply@blogger.com (Paulette) — Thu, 25 Dec 2008 17:54:00 +0000

The food, the frenzy, the fun, the friendship and the presents are all a blink, over in a few hours, with memories that last a life time. This one's for you, Jack. Next year. Cheers!

Merry Christmas to All

noreply@blogger.com (Paulette) — Thu, 25 Dec 2008 06:01:00 +0000

Christmas is in one's heart, whether with family and friends, or away, unable to attend familiar festivities. May all the warm wishes of the season find you, and remind you 'tis the season to be jolly and thankful for all you have. For those unable to make it back to Chicagoland for Christmas Eve, we will all be together soon. You are in our thoughts and you were even able to watch a streaming video!

With northern Illinois covered in snow, may the day find you blessed and loved, and hopefully on a beach.

Merry Christmas to all . . .

Photo attribution: somewhatfortyplus

Spinach Irmane -- Best Appetizer Award

noreply@blogger.com (Paulette) — Wed, 24 Dec 2008 07:00:00 +0000

Back by popular demand, this elegant appetizer will make your Christmas celebration a delectable event. Christmas Eve is always a happy time in this home, with appetizers on silver trays, crystal stem ware, silver pate spreaders, and china plates filled with exactly the same thing, year after year. While several items are prepared for guests, the winning appetizer is something that is served only on Christmas Eve, a meal in itself, and as good the next day as the night before. Spinach Irmane, a puff pastry crust filled with Italian sausage, cheese and spinach, has been the Christmas Eve star for many years and could shine brightly in your home as well.

Traditions start now, so gather a box of frozen Puff Pastry, a quarter pound of butter (one stick), 2 pounds of ground Italian sausage, grated mozzarella cheese, 2 boxes of frozen chopped spinach, and a large jar of apricot jam.

Puff Pastry, available in the frozen bread section of the supermarket, is thawed, unwrapped and rolled out flat into a large rectangle, triple the original size. Melt 1/2 a stick of butter, and brush onto the pastry. Heat 1 cup of apricot jam and brush on top of the melted butter. Brown the Italian sausage in a fry pan until cooked and in small pieces. Layer cupfuls of cooked sausage onto the pastry, then continue to layer thawed and thoroughly drained chopped spinach. Add a layer of mozzarella cheese and roll into a jelly roll shape. Seal the edge with cold water. Gently place the tube onto a greased cookie sheet. Melted butter may be brushed onto the top of the puff pastry if desired. Bake in a 400 degree oven for 25 minutes. Cool 10 minutes before cutting into half inch thick slices.

Though Spinach Irmane can be eaten with a fork, once it has cooled it can be easily picked up with one's carefully sanitized fingers. A delicious and elegant appetizer or main course, it will surprise and delight all who have the good fortune of tasting it. The apricot jam adds an unexpected flavor that will keep guests returning to the buffet.

The Italian sausage can be browned a day ahead of time, and the Spinach Irmane can be assembled early in the day, then baked as needed. This is such a hit, and so good the second day heated in the microwave, you will want to make two loaves. An elegant appetizer tradition can begin this year; let me know how you like it. Guests have loved it and so will you.

Photo attribution: somewhatfortyplus

On the Ground

noreply@blogger.com (Paulette) — Tue, 23 Dec 2008 18:08:00 +0000

With winds blowing and snow falling at record speeds, FJ landed safely at ORD today. So far northern Illinois has received 6 inches of snow in the latest storm, with more on the way. Enough already. A new pair of Uggs now sit in my closet. What else can one do?

Here Comes FJ

noreply@blogger.com (Paulette) — Tue, 23 Dec 2008 07:09:00 +0000

The holidays are complete when kids far and wide show up to eat cookies and share the spirits of the season. FJ arrives from DC today for a quick stop in Chicagoland. Picking him up at O'Hare and then lunching, shopping, and appreciating the lights of Michigan Avenue are all part of the deal. The rest of the family will gather on Christmas Eve, without a new baby (due any day), weather permitting. Flexibility is key when involving a baby.

Welcome back to Chicago, albeit a short visit. Hopefully United Airlines will be true to the flight plan and have no delays.

Chicken Soup - for Jessica

noreply@blogger.com (Paulette) — Mon, 22 Dec 2008 06:01:00 +0000

Jessica has been cooking quite a bit lately, and asked how to make chicken soup. Here is the quickest way to make chicken soup that tastes good, originally posted on this site November 8, 2008. On a cold blustery Chicagoland day, nothing gives added humidity and warmth to the kitchen better then a large pot of soup simmering on the stove. A pot of potato leek is simmering on mine as I write this.

Easy Chicken Soup:
4 cans (14 oz.) of Swanson's Chicken Broth (without MSG)
1-2 carrots diced
3 stalks of celery, diced
1 large onion, diced
1-2 cups of shredded or cut up cooked chicken breast.

Simmer for 10 minutes. Then add Yolkless Egg Noodles, cook 5 minutes and enjoy. Serves 6 and takes about 30 minutes from kitchen to bowl.

Homemade Dumplings for Soup:
1 egg
1/2 cup milk
1 1/2 cups flour
Salt and pepper
Mix together to form a thick dough. Drop by spoonful into boiling water or broth. Cover and simmer for 15 minutes, not peeking. Uncover and enjoy. Dried parsley or dill can be added to dough prior to boiling for additional flavor. Dumplings can be made large, or small, your choice. I make them small for a chicken soup broth.

Easy but longer to make Chicken Soup:
Place a washed whole chicken in 5-6 quarts of water in a large pot.
Add 2 cloves of garlic, 1 large onion cut into quarters (this can be removed later)
4 scallions (if you have them) cut into 2 inch pieces
4 carrots peels and cut into 2 inch pieces
4-6 stalks of celery cut into 2 inch pieces
1/4 cup dried parsley or 2 cups fresh cut parsley
2 bay leaves
Slowly bring this mixture to a boil, then simmer for four hours. To strain, place a large bowl in the sink, and inside the bowl place a colander. Pour the soup mixture into the colander, catching the broth in the bowl. Lift out the colander containing the chicken mixture. Pour the liquid broth back into the large pot. Allow chicken mixture to coo, then slowly remove chicken from the bones, placing chicken back into the strained broth. Add salt and pepper to taste, and noodles of your choice.

Enjoy the soup. In this economy, every meal should start with a bowl of homemade soup that adds needed nutrients and fills the tummy.

Photo attribution: somewhatfrank

Christmas Cut Out Cookie Recipe - For Jessica

noreply@blogger.com (Paulette) — Sun, 21 Dec 2008 07:01:00 +0000

Making Christmas cut out cookies is easy if the recipe followed makes soft, melt-in-your-mouth morsels. This recipe is for Jessica, who is making rolled out Christmas cookies on Sunday. These are easy to mix, easy to roll out, and easy to eat.

1 1/2 cups powdered sugar
1 cup butter (softened in microwave)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal flour
1/2 teaspoon baking soda

In a large bowl, mix powdered sugar and butter on low speed (or with a spoon) till light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Try not to eat too much dough.

Heat oven to 375 degrees F. Divide the dough in half. Roll out each half to 1/4 inch thick on lightly floured surface (I use my granite counter top). Cut into desired shapes. If cookies will not be frosted, sprinkle with colored sugar. Place cut out shapes on an ungreased cookie sheet. Bake 7-8 minutes or until edges are light brown. Immediately remove cookies from cookie sheet to waxed paper or cooling rack. Makes about 4 dozen cookies, if you don't eat any of the cookie dough or warm cookies. Good luck with that as the dough is delectable.

To make frosting, soften 1 stick of butter, mix in enough powdered sugar to make a really thick paste, then add a tiny bit of milk and mix well. Add a drop of vanilla or almond extract. Make enough frosting to divide into 4 small bowls, and then add food coloring to each mixture. Apply to cookies and allow to dry.

I double the recipe each time I make these cookies, and after eating dough and warm cookies, end up with about six dozen cookies of various shapes. Your feeling of accomplishment will last several hours, and will return each time you serve your tasty cut out Christmas cookies. Happy holidays!

Photo attribution: somewhatfortyplus

Christmas Cookies Done

noreply@blogger.com (Paulette) — Sat, 20 Dec 2008 07:06:00 +0000

Every year there is a special request for Mom's cut out Christmas cookies. And every year they are patiently mixed, cooled, cut out, frosted and decorated. Whew! The fun is over for another 365 days, the kitchen is now a flour-free zone, and the cookies are hidden -- until Tuesday.

Cut out Christmas cookies evoke youth and the excitement of the season. They remind grown up kids of bygone days, drinking hot chocolate after sledding, making a snowman on a day too cold to attend school and moving one's arms and legs to create a snow Angel. All were normal childhood activities and all were a part of this somewhat fortyplus household. Making cut-out Christmas cookies was part of the deal.

Setting out a tray of cut out cookies always brings smiles. If you can't make yours, visit the local bakery and pick up a few to place on a silver tray. Suddenly a childhood Christmas will come to mind. Smile and enjoy the sweet memory.

Photo attribution: Somewhatfrank

Snow Blankets Chicagoland (Again)

noreply@blogger.com (Paulette) — Fri, 19 Dec 2008 17:33:00 +0000

We heard the warning, the schools closed last night in anticipation -- and it came. Nine inches of snow fell in northern Illinois in the past few hours, with 2-4 more inches on the way. As a lover of sun and summer, and not necessarily snow and slush, precipitation measured in inches is never good news.

Take a look at the snow, and the beauty of the summer.

Christmasing in Chicagoland

noreply@blogger.com (Paulette) — Wed, 17 Dec 2008 07:00:00 +0000

The big tree is up, the garland is displayed through out the house, and the three Santa's stand in wait. Even the Christmas presents have been wrapped and carefully displayed, waiting to delight the lucky recipients. But this year will be different. We wait not only for Christmas, but for baby Beverly Margaret, due soon at a hospital near you, actually near me.

Mom-to-be and soon-to-be dad wait patiently, knowing their sleep patterns will change once the baby enters the world. Their laundry will increase. Their eating habits will be altered. Their lives will forever be changed. Many of us already wear the "parent" tee-shirt, and these soon-to-be parents will wear it with love and respect.

We can select our automobile and cell phone plan; we can decide whether it's Italian or sushi for dinner; coffee or tea, light meat or dark, and a slew of other choices can be made. Lineage is not one of them. We all arrive where the stork drops us, and with luck and love, we make it to adult hood. This soon-to-enter-the-world little one is fortunate to be able to land in a home filled with loving parents, aunts and uncles and grandparents.

Each phone call could be "the one." Each text message could share a new baby photo. None yet -- but we wait. The trip to the hospital has been charted and practiced. The pink clothes are all washed in Dreft and hang patiently in the closet. The Stokke oval crib is empty, but not for long.

Christmas has always been memorable for this Chicagoland family, but this year could push it over the top if a certain young lady decides it's time to join us and see what the Christmas tree her mom and dad discuss actually looks like. Won't she be excited!

Photo attribution: somewhatfortyplus

Potato Leek Soup

noreply@blogger.com (Paulette) — Tue, 16 Dec 2008 23:01:00 +0000

A cold Chicago day cries out for a thick supple soup to warm one's inners with style. Potato leek soup to the rescue. Also called "Vichyssoise," white potato soup with leeks and shallots becomes so thick a spoon could stand up in the bowl. Or glass, as seen in the photo.

Pronounced Vee-she-su-waa-ze, one thinks it's from France, but one is wrong. Invented by a French Chef, Louis Diat, Vichyssoise had its origins in New York's Ritz-Carlton Hotel in 1917. Prepared with added cream to make it even thicker, Chef Diat made the soup his mama used to make and serve warm. On this warm day Chef Diat served Le Vichyssoise cold, and it was a big hit. Now, you can make it at home in less than an hour, with the help of finedining.com. It's quick, it's filling, it's inexpensive and it's delicious.

Ingredients - Serves 6
2/3 cups leeks, slided thinly, white part only
1 small onion, sliced
2 Tablespoons butter
2 1/2 cups potatoes, peeled and sliced thinly
2 cups chicken broth
1 1/2 cups milk
1 cup heavy cream (or half and half)
Salt and pepper to taste
Snipped fresh chives or parsley for garnish

In a saucepan over medium heat, saute leeks and onion in butter until tender but not brown. Add the potatoes and chicken broth. Bring to a boil then cover and reduce the heat, simmering for 35-45 minutes or until the potatoes are soft. The soup mixture needs to be blended (in a blender or food processor) to become smooth. Scoop soup out of the saucepan and place into a blender or food processor; blend until smooth. Return the mixture to the pan. Add milk and cream, mixing well. Add salt and pepper to taste. The soup can be served immediately or refrigerated.

If the soup will be warmed for serving at a later time, use caution when reheating. It is much easier to slowly heat the soup in the microwave instead of the stove top to keep it from burning. Garnish with chopped chives or parsley, sit down and start eating. The soup is extremely filling so there is no need to serve large bowls -- small glasses with spoons can be used to give the soup an even more interesting touch.

Photo attribution: petesmith

Simple Low Floral Arrangement

noreply@blogger.com (Paulette) — Thu, 04 Dec 2008 14:33:00 +0000

We've all been there, sitting at the beautiful dining table looking around, through or over the flowers that bedeck it. A low arrangement, one guests can look over to see each other's faces, would be best. How tall is too tall? Hostesses use this rule to determine if a floral arrangement is short enough for a dinner table. Sit at the table, place your right elbow on the table top and hold the right arm up, with the full hand extended, reaching toward the ceiling. The floral arrangement should be no higher then the top of the extended hand. Here is a quick way to create a beautiful low table display without breaking the bank.

Purchase two or three clear inexpensive rectangular shaped glass vases, about six or seven inches tall. Also purchase three or four clear square glass vases, approximately four or five inches tall. Be sure to end up with an odd number of vases. Now hit the local supermarket for flowers that have a full bloom to fill the top of the vases. The mums in the photos were used for the Thanksgiving table, but could be used at any time of the year by varying flower colors.

Fill the vases with cold water. Cut the flower stems so when placed in the vase only the bloom emerges. Fill the tall vases first so any short-comings can be adjusted and placed in the shorter vases. Alternate the blossom colors. If you read me regularly you already know I love strong colors that make a statement, so three bright green mums along with two purple mums look fabulous together. Remember to always end with an odd number of flowers in any vase. Wipe away any water from the outside of the vases, then set on the dinner table, at angles to create interest, alternating between a short vase and a taller vase. A few votive candles mixed in and lit for dinner will add the extra "va-voom" that will have your guests commenting on just how clever you are. Accept graciously and then pass the butter.

Photo attribution: somewhatfortyplus and somewhatfrank