Tuesday, February 28, 2023


 I read this recently and thought it interesting enough to share.  Any thoughts on this?   I am always very interested in others’ opinions.  And if you don't it is enough for you to stop by, which is always appreciated.  Thanks in advance.  

"I no longer have patience for certain things, not because I've become arrogant, but simply because I reached a point in my life where I do not want to waste more time with what displeases me or hurts me. I have no patience for cynicism, excessive criticism and demands of any nature. I lost the will to please those who do not like me, to love those who do not love me and to smile at those who do not want to smile at me.

I no longer spend a single minute on those who lie or want to manipulate. I decided not to coexist anymore with pretense, hypocrisy, dishonesty and cheap praise. I do not tolerate selective erudition nor academic arrogance. I do not adjust either to popular gossiping. I hate conflict and comparisons. I believe in a world of opposites and that's why I avoid people with rigid and inflexible personalities. In friendship I dislike the lack of loyalty and betrayal. I do not get along with those who do not know how to give a compliment or a word of encouragement. Exaggerations bore me and I have difficulty accepting those who do not like animals. And on top of everything I have no patience for anyone who does not deserve my patience."

And another shorter quote:

"Accepting to be disrespected is failing to see yourself as you are and agreeing to be who the other allows you to be."

Both quotes by

José Micard Teixeira

José Micard Teixeira was born on December 1, 1961, in Aveiro, Portugal.

He is the author of 7 books of Personal Development, Mentor and Life Coach certified by ICC - International Coaching Community.

Monday, February 27, 2023


My recipe came from One Dish Kitchen hosted by Joanie.  You can find the original recipe here.  I was curious and as my dear other half was out for the day and it had been a while since I had pancakes, I chose this recipe. I liked it enough to keep in my make-again folder.  The recipe makes way thicker pancakes than I normally like but it was a change of pace.  They are 228 calories for one pancake.  This is only an approximate value, but I added a 1/4 cup extra milk to thin it down, and this should be added to the original count if you are going to do the same.  There was batter left over for two more pancakes, which I cooked and froze for when I felt like them again.  One was more than enough for breakfast.  I always recommend visiting the website to read all the tips and see their photos.  Also, for other recipes which look great.

Pancakes for One

Approximately 228 calories for each pancake

1 cup all-purpose flour

1 teaspoon baking powder

½ tablespoon sugar

¼ teaspoon salt

1 large egg

¾ cup milk (I used 2% milk but you can use whole milk, skim milk, unsweetened almond milk, or oat milk. I added another ¼ cup milk – 1 cup total – as the batter was thicker than I normally like it.  This is suggested in Joanie’s notes, to thin batter down if needed)

¼ teaspoon vanilla extract

1 tablespoon salted butter, melted

1 teaspoon salted butter for the pan


In a large bowl, whisk together the flour, baking powder, sugar and salt.

In another bowl, beat the egg and then whisk in the milk, vanilla and melted butter.

Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter seems too thick, add more of the milk, a little at a time.

Melt the butter in a large skillet or griddle over medium heat.

Ladle about ¾ cup of the batter onto the skillet to make a pancake.

Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.

Flip with a spatula and cook about 1 minute more on the second side.

Remove from the pan and place on a plate.

Repeat until all the batter is used up.

Serve with your favorite toppings: butter, syrup, fruit.

The only thing I had at the time was frozen blueberries, which I used as my topping, also a drizzle of maple syrup.

The following is the link to the original recipe.


Thanks for the visit and enjoy your day!

Friday, February 24, 2023


Draw up a chair and light a light
And find a book to read.
The heavens are dark and wild the night
And home is home indeed.
The louder seems the winter's ire
Tonight, the brighter seems the fire,
For when the wintry storms begin
The more the comfort here within.
The wind is at the windowpane,
The wind is at the door.
It shakes the house and shakes in vain,
For loud the chimney's roar.
And higher leaps the crimson blaze
In winter than in summer days.
The more the weather is unkind,
A greater joy within we find.
The fields in springtime call us forth,
Their rosy paths to roam,
But when the wind is in the north,
We pluck the rose at home.
Perhaps God sends the wintry hours
To show that there are other flowers,
For when a roof and fire you need,
Ah, then a home is home indeed.

Home Indeed

Douglas Malloch (May 5, 1877 – July 2, 1938) was an American poet, short-story writer and Associate Editor of American Lumberman, a trade paper in Chicago. He was known as a "Lumberman's poet" both locally and nationally. He is noted for writing Round River Drive and "Be the Best of Whatever You Are" in addition to many other creations. He was commissioned to write new lyrics for the Michigan State Song, Michigan, My Michigan in 1902.

Michigan was well known for its lumber in the early days.  Interesting article on that history here.

(all photos were found at pixabay.com)

Thursday, February 23, 2023


 On another road trip several years ago we found a very long line of mailboxes.  I had never seen this many before and have never seen such a sight since.  We were driving through a rural area where the number of homes were not close to each other at all.

Did you know:

"Small letter boxes for the deposit of U.S. Mail first appeared on the streets of American cities in the late 1850s, when they were attached to lampposts or buildings."

"In the 1890s, larger, free-standing "package boxes" were introduced nationwide, which evolved into today’s standard collection box. First Known Collection Boxes in New York City in 1833 The use of boxes for the deposit of outgoing U.S. Mail began with the penny post system of letter delivery in cities. In 1833, New York City's letter carriers placed boxes along their delivery routes. The carriers collected letters from the boxes "every day (except Sundays) at one o'clock" and took them to the Post Office for a fee of two cents each. The boxes were removed a few years later, "greatly to the annoyance and inconvenience of the citizens living at a distance of two or three miles from the Post-office."  

I got the above at this site where you can get a whole lot more info about the history of mailboxes.

There is another interesting article here.  

Anyone out there still getting handwritten letters from family and friends?  It is really nice finding one in the box instead of bills and what-not!  

Thanks for always dropping by.  I appreciate your visits very much   

I hope your day is filled with sunshine.   

Tuesday, February 21, 2023


 These photos were taken a while back.  It's not snowing at all here, and we have had a lovely day with a little more warmth and sunshine (60 degrees F.).  I have included a few of our snow birds with a few interesting facts about them.

Cardinals are typically the first bird to visit feeders in the morning and the last to visit in the eveningsNo one knows for sure, but experts believe that it may be related to lower competition with other birds at the feeders during dawn and dusk. Males may also appear more inconspicuous in low light conditions, providing them some security from natural predators.
Tufted Titmice have an alarm call that seems to fade off into the distance, giving the impression that the bird is moving from one place to another. Birdwatchers and predators alike can be fooled into chasing this ghost call while the titmouse stays securely hidden out of sight.
Not only does this bird remember where it hides its food for at least a month after putting it in its hiding place, when breeding season begins, their tiny brains (also other songbirds) enlarge to enable the bird to create more sounds.
The Cardinal has company.

  • Carolina wrens sing year-round and at any point during the daytime, with the exception of the most harsh weather conditions. Males alone sing and have a repertoire of at least 20 different phrase patterns.  Occasionally, Carolina Wrens mimic other species; in Pennsylvania, this trait has caused the bird also to be known as the 'mocking wren'.It was very nice to see that they were all getting along at the birdfeeder.  No one was chasing anyone off...and the Tufted Titmouse was left alone to feed until he flew off.  I have shared the photo below before on this blog, but as it was grouped with the above, I am sharing it again.These are some of my favorite birds that visit us regularly.  I hope it's not snowing in your area.  We haven't had much to speak of in ours.  I am wondering if we will get any at all this winter but definitely early days.


(Picture and quote found online - copy of original photo taken by Voyager I)

"We succeeded in taking that picture (from deep space), and, if you look at it, you see a dot. That's here. That's home. That's us. On it, everyone you ever heard of, every human being who ever lived, lived out their lives. The aggregate of all our joys and sufferings, thousands of confident religions, ideologies and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilizations, every king and peasant, every young couple in love, every hopeful child, every mother and father, every inventor and explorer, every teacher of morals, every corrupt politician, every superstar, every supreme leader, every saint and sinner in the history of our species, lived there on a mote of dust, suspended in a sunbeam. The earth is a very small stage in a vast cosmic arena. Think of the rivers of blood spilled by all those generals and emperors so that in glory and in triumph they could become the momentary masters of a fraction of a dot. Think of the endless cruelties visited by the inhabitants of one corner of the dot on scarcely distinguishable inhabitants of some other corner of the dot. How frequent their misunderstandings, how eager they are to kill one another, how fervent their hatreds. Our posturings, our imagined self-importance, the delusion that we have some privileged position in the universe, are challenged by this point of pale light. Our planet is a lonely speck in the great enveloping cosmic dark. In our obscurity -- in all this vastness -- there is no hint that help will come from elsewhere to save us from ourselves. It is up to us. It's been said that astronomy is a humbling, and I might add, a character building experience. To my mind, there is perhaps no better demonstration of the folly of human conceits than this distant image of our tiny world. To me, it underscores our responsibility to deal more kindly and compassionately with one another and to preserve and cherish that pale blue dot, the only home we've ever known."

~ Carl Sagan - The Pale Blue Dot ~

American Astronomer

Picture from pixabay.com


an excellent article here about the taking of the photo.

Monday, February 20, 2023


Just for a change, I thought I would mention a meal we had for supper a few days ago.  We make it a lot, especially during the colder months.  Broccoli Soup is a favorite and you can find it at this link
Today's meal was found at Feel Good Foodie hosted by Yumna Jawad.  Most often when seafood is on our menu, I will choose salmon.  This recipe was delicious, and you can find the original at this link.  I will make a note of Yumna's tips in this post, but always recommend visiting the website for others, also for the nutritional value if interested, and the great presentation photos.  She also has lots of suggestions of what other foods you can pair the salmon with.  This meal is fast from prep to table, 20 minutes for Yumna and about 35 for me.  Thank you Yumna for a delicious way to cook salmon.

Seafood Roasted Salmon in Butter

Serves 4

Calories per serving, which includes butter and asparagus is 480.

4 6 ounces salmon fillets

4 tablespoons Danish Creamery Sea Salted Premium Butter  (I used regular butter)

2 tablespoons chopped fresh parsley, plus more for serving

2 tablespoons chopped fresh oregano

2 garlic cloves, minced

½ teaspoon black pepper

Salt to taste

Lemon slices for serving

½ pound asparagus (optional)

Wash and prepare all your vegetables and herbs and have them ready to go before you start cooking.  I only mention this in case there is anyone out there who is new in the kitchen.  It really does help to have everything ready to go.

Preheat the oven to 425˚F. Place the butter in an 8 x 11-inch baking dish and set in the oven for 5 minutes, until the butter is melted.

Remove the dish from the oven, add the parsley, oregano, garlic and pepper, and toss to combine. Carefully place the salmon fillets in the dish.  Use a brush to spread the butter herbed mixture on top of the salmon.

Roast for 8-10 minutes, or until the salmon is cooked to how you like it.

Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.

Lots of Yumna's tips and other info below:

"Salmon is a powerhouse fish! It has so many health benefits and is a great source of protein. This recipe for oven-baked roasted salmon fillets is an easy, yet impressive way to serve salmon. The sea salt butter herb sauce is made with fresh oregano and parsley and gives the salmon fillets a beautiful flavor. The butter really makes this recipe! Not only does it add flavor and help infuse the herbs into the salmon, but it also helps to keep the fillets moist and juicy.

Healthy and packed with protein! Salmon is a great source of omega-three fatty acids, which are great for your heart health.

Quick and easy. This recipe only takes 20 minutes from start to finish, making it a great weeknight meal option.

Easily doubled for large families. You can easily double the recipe if you’re feeding a larger crowd without any additional work.

Try to use salmon fillets that are all the same size, so they cook evenly. I used skin-on salmon for this recipe, but you can use skinless salmon if you prefer.

Fresh herbs: Oregano and parsley are my herbs of choice for this recipe, but you could also use thyme or dill. Use fresh herbs if you can, as they have much better flavor than dried herbs.

Garlic adds an earthy sweetness to the roasted salmon. I like to use fresh garlic, but you can also use garlic powder if that’s what you have on hand.

A simple sprinkle of salt and pepper rounds out the flavor of the herb butter.

I love serving roasted salmon with asparagus. It’s a classic combination and the perfect side dish for this recipe.

Serve with lemon for a bit of acidity and brightness. You can cut them into wedges or wheels for presentation.

Be careful not to overcook the salmon. You can cook it to your desired doneness, but I recommend no more than 10 minutes and/or 145°F to 160°F internal temperature. If you want to get a bit more color on your salmon, you can broil it for the last minute or so. Just keep a close eye on it, so it doesn’t overcook! 

Use a good quality butter. The cream used to make butter can make all the difference in taste! Danish Creamery is known for producing high-quality butter from the fresh cream provided by cows grazing on its family farms.

Switch out the veggie. Asparagus roasts beautifully with salmon in this recipe, but if you prefer another vegetable, try green beans, broccoli, or zucchini.

Add a bit of heat. A sprinkle of red pepper flakes or cayenne would be a nice addition if you like things spicy.

If you have any leftover salmon, store it in an airtight container in the fridge.  When you’re ready to eat it, reheat it in a 350°F oven until just warmed through. Any more than that, you risk drying out the fillets.

Cooked salmon will last in the fridge for up to three days. After that, it’s best to freeze it.

Roasted salmon freezes beautifully. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container. Frozen salmon will last for up to three months. When you’re ready to eat it, thaw the salmon overnight in the fridge and then reheat it in a 350°F oven until just warmed through.

You can use either frozen or fresh salmon for this recipe. If you are using frozen salmon, make sure to thaw it overnight in the fridge before cooking.

Yes, you can use any type of fish that you like. Just keep in mind that cooking times will vary depending on the thickness of the fillets."

What was changed?  

Our oven runs on the cooler size for most recipes we use, so we ended up cooking the salmon for 15 minutes.  The thermometer is a good idea.  We will use one next time.

Instead of chopped oregano I used cilantro. 

That's it, a delicious meal if you like seafood.


Saturday, February 18, 2023

Friday, February 17, 2023


"What an astonishing thing a book is.  It's a flat object made from a tree with flexible parts on which are imprinted lots of funny dark squiggles.  But one glance at it and you're inside the mind of another person, maybe somebody dead for thousands of years.  Across the millennia, an author is speaking clearly and silently inside your head, directly to you.  Writing is perhaps the greatest of human inventions, binding together people who never knew each other, citizens of distant epochs.  Books break the shackles of time.  A book is proof that humans are capable of working magic."

~Carl Sagan~

Cosmos, Part II: The Persistence of Memory (1980)

It is raining hard today and when I get my chores done, I am going to sit on the sofa, wrap myself up in a blanket, sip on a hot drink and read a good book. Which one are you reading?  I am going back and forth; "Through A Window" by Jane Goodall, and "A World of Curiosity" by Louise Penny.  I usually only read one book at a time, and am not sure why I picked two, both very different and both excellent reads.

(graphics from pixabay.com)

Thursday, February 16, 2023


 Bolivan begonia, botanical name Begonia boliviensis.  Other names are Bonfire and Waterfall, to name two.  It blooms from Spring to Autumn and can typically be found in rock crevices of the eastern side of the Andes. Mine were found at the Norfolk Botanical Garden a while back, as were the other plants.

Next is the Pineapple lily, botanical name Eucomis comosa.  Other names are Pineapple flower, Wine eucomis and King's Flower.  Not edible!  It gets its name because its foliage is reminiscent of pineapple leaves that sit atop a spiky stem.  It is very easy to take care of and is resistant to almost all pests and diseases.  Needs full sun to partial shade.

This pretty pink flower is the Garden phlox, botanical name Phlox paniculata.  Also known as Fall phlox, Autumn phlox, Summer phlox,Perennial phlox and Cross-leaved phlox.  It is native to the United States.  The name phlox comes from the Latin for "flame", reflecting its bright colors and is an important food sources for insects and hummingbirds.

Many will recognize the Black-eyed susan, botanical name Rudbeckia hirta.  Other names are Yellow ox-eye daisy, English bull's eye, Brown betty, Golden jerusalem and Gloriosa daisy.  It is often used to attract butterflies to gardens.  I have often wondered how it got its name.  Apparently it comes from a poem by John Gay, who portrayed black-eyed Susan (Rudbeckia hirta) and sweet William (Dianthus barbatus) as humans to tell a love story, and the name Black-eyed Susan is still in use today.  Although the stamen is not really black, it is actually brown colored.  It was also declared the state flower of Maryland in 1918.

If your weather is on the colder side, like mine, I hope these have brought some warmth.

Thanks for stopping by 
and enjoy your day!


Wednesday, February 15, 2023


A surprise visitor as though I have seen them flying from one neighbor's yard to another occasionally, one hasn't settled on the deck rail for a while.  I was walking by the patio door from family room to kitchen, to put the kettle on for a cup of tea, when I was aware that my peripheral vision had seen a larger shape than usual. I quietly took two steps back and there it was, head turned away, thankfully.  It gave me time to grab my camera (kept on a table right by the door for such occasions) and was able to snap a few photos.  I was spotted and with wings spread it flew to the next garden, through the trees and out of sight.I checked with my Google ID and two birds came up, a Cooper's Hawk and a Sharp-shinned Hawk, they are very similar.  You can click here to read an article about that.  A little while later I had a quick chat with Gregg's sister after sending her the first photo.  She takes amazing shots of birds in her area, and we are very happy when she shares them with us.  After checking her Merlin app she thought it was a Sharp-shinned Hawk.  I am not an expert and am always grateful for help with ID's.  I really do need to download the Merlin app.  

A thought came that it was a good job we were late replenishing the birdseed.  I know these birds of prey have to survive and this one looked like it was on the hunt.  However, I was happy it was all quiet out there.  I kept watch outside after he had left and when I saw birds and squirrels in the trees again, the birdseed was put out, the smaller birds arrived and all was quiet and safe, at least until the next visit.  Another thought came, I prefer nature's gifts far better than diamonds around my neck, true!  Also...

"Joy in looking and comprehending is nature's most beautiful gift."

~Albert Einstein~

Have a great day everyone and thanks for stopping by.