I have a lot of self doubt and wonder how or if I will ever get to a goal. Yet today I came across a really good post that I want to share. I really need to reread through this post and try to get myself to think about things in a positive light.
Here is the link. http://www.xanga.com/garyfong1/551002798/item.html
Check it out. I should really put Gary under the photography blogs or perhaps just a good blog to check out as I love reading it. I also should learn a bit more about HTML code.
Any good sites to recommend to learn about HTML and have a cool blog? If so, leave a comment.
Monday, November 27, 2006
Thursday, November 09, 2006
Sudoku
Yes, I am addicted to Sudoku. However, recently I find myself playing http://www.websudoku.com/ every day. Instead of testing my skills at higher levels, I want to beat the clock on the easiest level. Crazy, isn't it?
Of course I am here to brag that I finally completed an easy puzzle in 4 minutes, 51 seconds, placing me in the top 33%. Exciting! Then again perhaps I am missing the entire point of Sudoku, to enjoy puzzle solving.
Why not give it a whirl and post your fastest time for the easy puzzle here.
Of course I am here to brag that I finally completed an easy puzzle in 4 minutes, 51 seconds, placing me in the top 33%. Exciting! Then again perhaps I am missing the entire point of Sudoku, to enjoy puzzle solving.
Why not give it a whirl and post your fastest time for the easy puzzle here.
Wednesday, November 08, 2006
Tomato and Sausage Risotto
Serves 4; Prep time: 10 minutes; Total time: 55 minutes
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Per serving: 411 cal; 19.4 g fat (8.6 g sat fat); 23 g protein; 33.5 g carb; 2.1 g fiber
from Marth Stewart Everyday Food
So very yummy and worth the time to make.
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Per serving: 411 cal; 19.4 g fat (8.6 g sat fat); 23 g protein; 33.5 g carb; 2.1 g fiber
from Marth Stewart Everyday Food
So very yummy and worth the time to make.
Tuesday, November 07, 2006
Words of Encouragement
We all need them from time to time. I thought this would be a great place to put down some of my favorite quotes and motivational words that I find. This post was sparked by the following I received today.
The road to success is not straight.
There is a curve called Failure,
a loop called Confusion,
speed bumps called Friends,
red lights called Enemies,
and caution lights called Family.
You will have flats called Jobs.
But, if you have a spare called Determination,
an engine called Perseverance,
insurance called Faith,
and a driver called Hope ,
you will make it to a place called Success.
The road to success is not straight.
There is a curve called Failure,
a loop called Confusion,
speed bumps called Friends,
red lights called Enemies,
and caution lights called Family.
You will have flats called Jobs.
But, if you have a spare called Determination,
an engine called Perseverance,
insurance called Faith,
and a driver called Hope ,
you will make it to a place called Success.
Monday, November 06, 2006
Exercise and the Morning
Well, I said I would exercise before hopping on the internet today, but here I am updating my blog. Ok. I shall head to the gym once I get this little post up. My motivation for going to the gym is so small. Perhaps it is time for new workout shoes as my feet have been bothering me. I am too young to have feet problems, but I seem to have them.
Today's To Do List is long, so I best wrap it up and head on out.
Plan for the gym - treadmill and some weights.
Today's To Do List is long, so I best wrap it up and head on out.
Plan for the gym - treadmill and some weights.
Saturday, November 04, 2006
Glazed Chocolate-Pumpkin Bundt Cake
Yield: 16 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Ease of preparation: Easy
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts
1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrate; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
Source: Eating Well
Notes: Instead of regular flour I used only whole wheat pastry flour. Very good cake, even without the glaze.
Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Ease of preparation: Easy
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts
1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrate; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
Source: Eating Well
Notes: Instead of regular flour I used only whole wheat pastry flour. Very good cake, even without the glaze.
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