ODDS AND BODS FROM 9-16-25

 Hello friends and…

(Good Morning)

I hope you started the day off with a nice breakfast. This little guy wants to know...

(What are you doing today?)

Right now, we don't have any plans, so we are going to have a quiet one, maybe start off with a little exercise...or singing.

(Start the day with a song in your heart and a giggle in your wiggle.)

Don't forget that giggle and wiggle. Those are very important steps to start the day. Go on, look in the mirror and go do it. You'll be giggling all the way through your first cup of tea, or coffee. Most importantly we are...

even though we have had quite a rainy day today (9-16-25).

We needed a little extra liquid sunshine.

 Yesterday we went to the garden center and bought mums for the pots on the back deck. It's very nice to see a little color out there. I wanted to buy them early as last year it was too late in the season, and we didn't have them for very long. 

The neighborhood was getting brown grass on all the front lawns. This is just what was needed. My toxic thumb killed off my other plants. Maybe they were annuals. Yes, let's just say they were annuals.

Are you a dog lover?

(Dog lovers are called Cynophiles)

or dogophiles!

I found this interesting but check with your vet first. Click on to enlarge if you have trouble reading.

Top part is “yes”, next is “with moderation”, next “not recommended” and lastly “no!” Pictures are self-explanatory.

Of course, you could be an "ailurophile?"

(Ailurophile (n.) - a cat lover)

He's a smart one, he doesn't know what the word is but he's looking it up and he is checking these lists.

Again, check with your vet first.

Do you like cats and dogs? We had both when I was young.

A word for someone who loves all animals is a zoophilist or philozoist. I'll just go with 'animal lover', it has the same meaning and people don't look at you like you've gone a bit doolally when you say, say "I'm a zoophilist!" or a philozoist.

Here are a couple of more words: "Biophile", a person who loves nature and living organisms in general. Or "Naturalist", a person who studies and loves the natural world.

Anyhow, here's to all the zoophilists or philozoists in the world, and to everyone else who keeps their humanity.

I lift my glass to each one of you.

And while we're at it, let’s teach our children or grandchildren to enjoy nature, to love, keep and protect the natural world around them, and respect all the people who respect them. One thing leads to another and...

you've got kind, thoughtful kids out there. A few with slightly slipped halos is okay too, and as long as they don't get too carried away. I've met a few scallywags in my time who have turned into decent and good human beings, and I love them dearly.

(My lovely wildflower.)

We also need to let them know the older gang love nature and can still dance in the rain…

(Enjoy the little things.)

for…

(When one tugs at a single thing in nature, he finds it attached to the rest of the world - John Muir.)

But...what's most important is to remember...

(Kindness can change the world, and so can your voice for that matter.)

(Scatter kindness.)

And remember...people can be kind and fun too.

(I like people who are kind but carry a bit of sass in their back pocket.)

Time for my dream cottage. What I like about it is that it's small, with tiny windows and a thatched roof. It has roses and other plants growing around it, not necessarily highly manicured and that's okay. The wildflowers take care of themselves and need not worry about the toxic thumb. It also comes with my own pet sheep, who will keep the grass nice and short. I wonder if there are chickens out back? (It would be nice to have a never-ending supply of poached or soft-boiled eggs.) And look where we are, we can go through the gate, down the path to the ocean and walk along the beach. 

It has a nice, cozy dining room.

A lovely corner to catch up on mail, if you like stepping back in time. I love those old typewriters.

The bedroom with my own dried herbs hanging from the light fixture, giving off a lovely scent.

Then I would come down and drink my first cup of tea, or coffee, on the porch out back and watch the sun rise.

In my little dream of a garden, I would walk through this gate. I love those old rusty hinges along with the pretty flowers and birds, don't you?

Time for the food. How about a loaf of quick bread?

And this for dessert. This is going to be a high carb day, but remember, this is only in my dreams. All bets are off when it's a special treat day.

I make a pie crust on the rare occasion - it’s been a long time - I am curious about adding the cornstarch. Has anyone ever done this?  

And oh, this sounds so good. 

Or this

These when you might have a tickle in your throat. I haven’t tried any of the following, but the first one sounds very soothing and healthy even without a cold and I will make the others sometime. And don’t forget to check with your doctor first.  

If I don’t write everything out for translation and our international friends are curious, let me know and I will write them out in full in your comment. You can check back the next day.

Here's a good place to start winding this down.

(You don’t have to be positive all the time. 

It’s totally fine to feel sad, frustrated, scared and even fearful. Having feelings doesn’t make you a negative person. It makes you human.)

(“What’s your best discovery?” asked the mole. 

“That I am enough as I am.” said the boy.)

Thanks for visiting!

and remember…

What do you have to remember?

See you tomorrow!

(Thank you Pinterest for today’s inspiration.)

MONDAY MORNING RECIPE POST - HEALTHY EGG ROLL IN A BOWL

A transfer from my old blog (now closed) originally published on March 4th, 2014

I found this recipe here at a blog called "Mostly Homemade Mom" (fortunately the link still works). We have made it quite a few times since its original posting, the second time modifying it more to suit our own tastes. 

Healthy Eggroll in a Bowl

1 lb. ground sausage (we used ground pork the first time, ground turkey the second and both were very good)
1 bag fresh coleslaw mix with shredded cabbage and carrots
5 cloves garlic, minced
1/2 cup low sodium soy sauce
1 teaspoon ginger
A sliced green onion

In a large, deep skillet, brown the sausage.  Meanwhile in a small bowl combine garlic, soy sauce and ginger; set aside.  

Once the sausage is cooked through and no longer pink, add the fresh coleslaw mix to the skillet and stir to combine.  

Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for five minutes, or until the cabbage is wilted but still a bit crunchy.  

Serve with sliced green onion.

I liked the fact that this was a fast, simple and nutritious meal.  It was on the table from start to finish in 20 minutes.

You can add a few drops of hot sauce, or not.

And yes we loved it so much we made it yet again only this time with Tofu which I crisped up a bit in a small amount of peanut oil.  Have to say, that version was my favorite and even my non-tofu lover enjoyed it this way.  In fact, I think from now on we will use the Tofu as I am trying to add more meatless dishes into our weekly menu.

Instead of using fresh ginger I put in a teaspoon of powdered.  Only because I had forgotten to put the fresh on my list and just left it that way for the other meals.  I will be trying the fresh next time.

To the coleslaw mix we also added extra vegetables, sliced celery and mushrooms, sliced bamboo shoots, beansprouts and sweet basil leaves.   There were even more leftovers which we enjoyed eating for a few days.  

This is a good recipe to adjust ingredients to fit your own taste. 

MONDAY RECIPE POST - BAKED ZUCCHINI FRIES

As I haven’t made any new recipes this week, I found this on my now closed older blog. I am transferring favorite ones ever so slowly, and the link still works. I found it here at Healthy Recipes. I always recommend visiting the original for reading their tips, looking at their photos and finding other delicious recipes. 

Baked Zucchini Fries - makes 2 servings

Approximate calories per serving: 153

Olive oil cooking spray (about 1 teaspoon oil)

2 large egg whites
2 tablespoons plain breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 large and firm zucchinis, unpeeled (about 12 ozs. total weight)


Preheat the oven to 425 degrees F. 

Line a baking sheet with foil and spray it with olive oil cooking spray. 

In a medium bowl whisk the egg whites until frothy.

In a large bowl mix together the breadcrumbs, salt, pepper, garlic powder and paprika.

Cut zucchinis in half crosswise, then halve each half lengthwise and into 1/4-inch thick fries. Pat dry using paper towels. Place the fries in the bowl with the beaten egg whites to coat. Transfer them to the bowl with the breadcrumb mixture and toss to coat.

Arrange zucchini fries in a single layer on prepared baking sheet, spacing them a little. Lightly spray with olive oil spray.

Bake 15 minutes. Remove baking sheet from the oven. Carefully turn fries. Spray again and bake 15 more minutes.

Serve immediately.

These fries came out nice and crispy and make a wonderful side dish. I can even see them being used as a snack with some of your favorite dressings. 

Thanks for visiting and have a great week.

MONDAY RECIPE POST - ARTICHOKE CHICKEN - SERVES 4

Our recipe today came from a food blog called 'cook2eatwell', hosted by Elizabeth.  An excellent dish and as Dear Other Half said, "it gets better after each bite" and "let's make this again."  You can find the original recipe here.  There are also a lot of other recipes I am interested in, such as those linked in Elizabeth's recipe, "Chicken and Mushrooms" for instance.  We said before even reading this, that next time we would add mushrooms.  There is also "Chicken and Broccoli Pasta", "Artichoke Salad" and "Hot Artichoke Dip".  

Everything is done on the stove top.  We practically stop using the oven on hot and humid days.  

Artichoke Chicken 

Serves: 4

Calories per portion: approximately 371  

Described by our host as "an Italian-inspired blend".

Total time from prep to finish is approximately 40 minutes.

1¼ – 1½ pound Boneless, Skinless Chicken Breast, fat trimmed off if needed and cut into 1 inch pieces 

1 teaspoon Salt, plus extra if needed (we used kosher salt)

½ teaspoon Dried Oregano

½ teaspoon Dried Thyme

¼ teaspoon Dried Rosemary

¼ teaspoon Black Pepper

2 tablespoons Olive Oil

3-4 Garlic Cloves, minced

¼ cup White Wine

½ cup Chicken Broth

2 tablespoons Lemon Juice (1 – 2 lemons)

1 (14 ounce) can quartered artichokes, drained

1 pint Grape or Cherry Tomatoes

2 tablespoons Butter

For garnish:

1 to 2 tablespoons chopped parsley

Grated Parmesan Cheese

1 16 oz. box of Barilla Fettuccini (the only reason I mention the brand is that Gregg prefers this to any other and wants it on the shopping list.  Any of your favorite brands would do.

I like to get all the ingredients measured out and prepared first.  I am teased for this but it suits my corner-to-corner personality (i.e. I insist on spreading that butter corner-to-corner on a slice of toast).  

Start with the water to cook pasta, so that it will be ready to serve along with your chicken and artichokes.  Use the cooking directions on the packet.

Add salt, oregano, thyme, rosemary and black pepper to a small bowl.  Stir to combine.

Sprinkle the chicken pieces with seasoning mix and stir well to coat.

Heat olive oil in a large, deep skillet over medium heat.  When the oil is hot but not smoking, add the chicken.  Arrange so that it is in one layer.  Cook for 3 minutes.

Turn each piece and cook an additional 3 minutes.

Add garlic and cook 1 minute, stirring frequently.

Carefully add the white wine and cook for 2 minutes, stirring occasionally.

Add the chicken broth, lemon juice, artichokes and tomatoes.  Stir well to combine.  Cover the skillet.  When the liquid comes to a simmer, lower the heat to medium-low and continue cooking (covered) for 15 minutes.  Stir occasionally.

When the chicken is cooked through (at least 165 deg. F. at the center of the largest, thickest piece) and the tomatoes burst, add 2 tablespoons of butter and stir until it melts.  Turn off the heat.

Taste the sauce and add salt if needed.  

Garnish with the chopped parsley and serve over pasta.

Serve with a slice of your favorite crusty bread. 

A mixed green salad on the side would be nice.

(Elizabeth provides nutritional information at the end of her recipe if you need them.  Click here to see those.

Nothing much to add other than we look forward to making this again.  It was added to the favorites folder.

No changes today, we bought every ingredient we needed.

DOH said he would like to add shrimp, and I thought mushrooms would be a nice addition.

The wine we used was Beringer's White Zinfandel.

We got it at our local supermarket and neither of us can remember how much it cost there, but at Total Wine & more when I checked online, it goes for $4.99 a bottle.  You can see that page at this link. Anytime we need wine in a recipe, we will have a glass with our meal. We are no connoisseurs and don't have it often enough to be, but we know what we like.  We also follow the rule of thumb when buying wine as an ingredient, don't buy anything you wouldn't enjoy a glass of yourself. 

 And these special coasters were part of a birthday gift from my son and daughter-in-law.  Thank you my Darlings, I love them!  They know how much I enjoy my bees and positive quotes.

There was more than enough for two servings on my plate.  I wrapped what I had left and put it in the fridge.  There were leftovers for two more meals which we enjoyed over the weekend.  This meal tastes even better the next day.  

Here is the address in full if you prefer to cut and paste instead of using the link.

https://www.cook2eatwell.com/artichoke-chicken/

That's all I can think of at the moment.  If you have any questions, please leave them in the comment section and I will do my best to answer them.