Five things I learned about curling last week: Each rock weighs 40 pounds. The last rock thrown in an end is “the hammer.” The scoreboard is hard to read until someone explains it to you. The handle on the rock is called “Eye on the Hog.” Inexperienced players wibble wobble, but none fell down. I was waiting, though. And just like that, it’s February. While January was an exciting month for me, full of opportunities and changes, I would not like to repeat... more

Things have been a little crazy around here. I’ve been juggling one thing after another, starting up this and working on that. It’s exciting, encouraging and hectic. And because of this added component as I try to fit a slice of life into my already jampackedfullwithnoroomtospare schedule, I’ve been cutting some corners on dinner lately and – gasp – planning ahead. A funny thing this planning ahead on how it gets you prepared for the unexpected. I wish I could say I plan... more

3 tablespoons canola oil 2 teaspoons fresh ginger, minced 2 cloves garlic, minced 4 cups cooked jasmine rice 2 cups mushrooms 1/3 cup scallions, chopped 2 cups fresh bean sprouts 3 cups diced cooked chicken breast, approximately 2.5 pounds 3 teaspoons sesame oil 3 tablespoons soy sauce 3 tablespoons rice wine black pepper to taste In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently,... more

I hope you’ll forgive me for my silence this week. I’ve been getting together things for this and things for that, and I’ve also been busy writing here, there and everywhere else. If you missed them, you should check out my Asian Orange Chicken Salad, vegetable broth from scraps and my new recipe binder that I received as a gift this Christmas. I’ve also got news on the horizon that I can’t wait to share. I’m excited about it, and I hope you all will be as... more

I mentioned last week that one way to get in your own kitchen more often and away from the takeout containers was to make extra meat or extra ingredients that can be repurposed later and used in different meals. Following my own advice, fish tacos were born! We had quite a bit of fish left from our tilapia meal because we had started with over three pounds of fish. Because tilapia is firm fish and they had been baked in nothing but a bit of seasoning and milk, the leftover fillets were perfect... more

Recipe from FoodforMyFamily.com 1.5 pounds firm, white fish like tilapia or pollock, precooked or raw juice of one lime 2 teaspoons cumin 1/2 teaspoon kosher salt black pepper Fixings: 10 flour tortillas 1 cup guacamole 1/4 cup shredded cheese 1/2 cup mango salsa shredded romaine lettuce chopped fresh cilantro extra lime wedges For precooked fish: Squeeze lime juice all over the surface of the fish and sprinkle with the cumin, salt and pepper. Broil on high for 3 to 4 minutes, watching carefully,... more

It’s been a weird week around the country. I’ve been having trouble focusing on the here and now in my life as I think about the here and now of online friends and friends of friends who are hurting and of all the hurt and pain going on in Haiti. I’ve been looking for ways to help, ways to show I care and ways to be more appreciative of what I have and am blessed with daily. I’ve have been focusing more on my family, but I have also volunteered myself and commented on... more