Progress Report

Thoughts and Quotes: About vision boards. . .I've always been told that writing down your goals is a great tool for reaching them. I believe this. So if a picture is worth a thousand words, it follows that a vision board would help even more.

The Vision Board: I think it's helping. I finished a salad because I had purchased the ingredients already. Don't turn up your nose. It's good. It's just the name turns people off.

DILL PICKLE SALAD

1 small package lemon gelatin

3/4 cup sugar

1/4 tsp salt

1 8-oz can crushed pineapple (3/4 cup)

1/3 cup white vinegar

1 envelope plain gelatin

4 dill pickles, finely chopped

1 cup chopped pecans

 

Mix lemon gelatin, sugar, and salt in a refrigerator dish.

 

Drain pineapple juice from crushed pineapple into a measuring cup.

 

Add vinegar and enough water to make two cups.

 

Bring liquids to boiling and pour it over the gelatin mixture.

 

Soften the plain gelatin with a little cold water, and add it to the dish.

 

When starting to set, add pickles, pineapple, and pecans.

And I made the invitation for the Aloha Luau in the Theme Dining 2 book, as I had already dragged the box of tropical crafting items into the house.

Now to concentrate on Celebrations. I made the invitation and menu for Cinco de Mayo.

I made the Grasshopper Pie for St. Patrick's Day. Here's the original recipe I got from my mother-in-law.

GRASSHOPPER PIE

1-1/3 cups chocolate wafer crumbs

1/4 cup melted butter

20 large marshmallows

1/2 cup milk

1 cup whipping cream

1-1/2 oz green crème de menthe

1-1/2 oz crème de cocoa

Topping:

1 cup whipping cream

1/2 cup miniature marshmallows

2 Tbs green crème de menthe

Mix crumbs with melted butter and pat onto sides and bottom of a 9” pie pan. Chill.

Combine large marshmallows and milk in saucepan.

Heat slowly, folding mixture over and over until marshmallows are melted. Cool.

Whip cream and fold in crème de menthe and crème de cocoa.

Fold marshmallow mixture into whipped cream.

Pour into chilled crust and chill until firm.

Make topping: Beat whipping cream until it just mounds.

Fold in miniature marshmallows and crème de menthe.

Mound whipped cream mixture on pie.

Chill overnight.

I made up a replacement, since I promised to only use recipes in my books with no exotic ingredients; only common supermarket items.

GRASSHOPPER PIE

(This recipe is for a non-alcoholic, frozen version) 

1 chocolate crumb pie crust (purchased or homemade)

1 cup white chocolate chips

1/2 cup milk (divided 1/4 and 1/4)

3 oz cream cheese, softened

1-1/4 tsp mint extract

5 drops green food color

1 8-oz container frozen, non-dairy whipped topping, thawed

Optional garnishes: Whipped cream, mint leaves, shaved chocolate, or chocolate sprinkles

Melt the white chocolate chips in a microwave-safe bowl with 1/4 cup milk. Start with 30 seconds. Can also use a double boiler. 

In a medium mixing bowl, beat the cream cheese for a minute or two. 

Warm the other 1/4 cup milk slightly, and gradually add it to the cream cheese. 

Now add the cream cheese mixture to the chocolate chip mixture, along with the mint extract and food color. 

Fold in the whipped topping. Add more mint extract or food color if needed. 

Pour into the crust and freeze 4-6 hours minimum. 

Remove from the freezer. Quickly garnish as desired. Serve immediately. 

Note: To make your own crust, mix 1-1/3 cups chocolate cookie crumbs with 1/4 cup melted butter. Pat into pie pan and chill.

I have not found a way to avoid the clashing colors of Grasshopper Pie and the kelly green for St. Patrick's Day. If I changed the color of the pie, it would look unappetizing, and if I changed the color of the tablescape, it wouldn't look like St. Patrick's Day. So it is what it is.

It's the perfect refreshing dessert to follow the heavy corned beef dinner.

The invitation for 4th of July

And the menu.

Thanksgiving invitation.

Thanksgiving menu.

That's all I have for now. I still have to make the invitations and menus for Easter and Halloween. Then I have four more to create from start to finish - Mardi Gras, Mother's Day, Christmas, and Birthday. That will complete the twelve and I can make the Everyday Celebrations book.

PRAY FOR WORLD PEACE

START PLANNING YOUR GARDEN

AND FLOWER BEDS

HAPPY VALENTINE'S DAY

TAKE TIME FOR TEA

THANK YOU FOR SHARING MY LIFE

 

 

 

 

Update on Challenge 2

Thoughts and Quotes: In searching for an appropriate quote about goals, I ran across a great article. I'll share part of it with you or you can read the entire article HERE.

1. Never have a lack of goals.  

"If you’re bored with life – you don’t get up every morning with a burning desire to do things – you don’t have enough goals." –Lou Holtz

2. Vision is everything. 

"If you don’t know where you are going, you will probably end up somewhere else." –Lawrence J. Peter

3. Dream enormously big.

"Shoot for the moon. Even if you miss, you’ll land among the stars." –Les Brown

4. Persistence makes all the difference.

"Never quit. It is the easiest cop-out in the world. Set a goal and don’t quit until you attain it. When you do attain it, set another goal, and don’t quit until you reach it. Never quit." –Bear Bryant

5. Goals give our lives meaning. 

"The trouble with not having a goal is that you can spend your life running up and down the field and never score." –Bill Copeland

6. True success is all about working towards meaningful goals and dreams. 

"A goal is not always meant to be reached; it often serves simply as something to aim at." –Bruce Lee

7. Stop playing small. 

"The great danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark." –Michelangelo

8. Where are you headed? 

"If you aim at nothing, you will hit it every time." –Zig Ziglar

9. Stay focused at all times.

"Obstacles are those frightful things you see when you take your eyes off your goal." –Henry Ford

10. It's never too late.

"You are never too old to set another goal or to dream a new dream." –C.S. Lewis

Of course, number 10 is my favorite. I truly believe that goals help you live longer, and I need to live a long time to accomplish mine. It could take years just to finish my decluttering, but I'm on it. I just made a Freudian slip and said recluttering. I hope that's not a sign of things to come. 

How are you doing with your decluttering. Here's an update of mine.

Challenge Two (time alloted two weeks): 

One bathroom drawer or shelf

I had one remaining drawer in my bedroom to put in scented drawer liner (nightstand), so that's finished. This is like going to confession. Now you know how messy I can be. Note my water in a bottle. After reading how many bugs we consume at night, I quit using a water glass.

I used the balance of the paper to line a bathroom drawer. Don't waste your money on scented paper; it doesn't retain the scent very long. It's pretty though.

One linen shelf

I should have done this years ago. I did put vinyl floor tile under all the sinks when I moved in, but I should have put it everywhere; such easy cleanup, and it's good forever.

If you're curious about the white disks, they're little wipes which expand when you add water. I carry some in my purse, and when I need a quick hand wipe, I use my straw from my glass of water in the restaurant or a little from my bottled water in the car. The larger ones make a small towel which can be reused.

One kitchen drawer 

I need a better way to cut tile before I do this.

Try one kitchen gadget (I have a bazillion I've never used); keep or discard. 

I tried it with Monterey Jack cheese, and it worked great. A bit of a pain to clean, but so is my other grater. I'll keep it.

Watch two videos, two DVD's, two DVR's, transfer one record set to computer and/or permanent storage, listen to three CD's and three tapes.

I watched the first one and part of the second, but didn't like it. Both discarded.

Read one book

I sometimes read fluff at night when I go to bed tired. I won't read anymore books by this author.

And I finished this. You'll like if you're a Foodie or a Francophile or both.

And now I'm reading this, and I hate when I have to put it down. I'm already giving it five stars, and I'm only 1/5 into it.

Try three new recipes

PINEAPPLE POKE CAKE

Batter

1 20-oz can crushed pineapple; drained and juice divided

1 Yellow cake mix

1 Small instant vanilla pudding mix

4 eggs

3/4 cup oil

2 tsps vanilla

 

Soaking Mix

1 Tbs melted butter

1 cup powdered sugar

Balance of pineapple juice

Powdered sugar for dusting, or glaze with 1/2 cup milk and 2 Tbs milk. 

Heat oven to 350°. 

Grease and flour a Bundt pan or spray with Baker’s Joy. 

Measure 3/4 cup of pineapple juice and mix that with all other batter ingredients except drained pineapple. Save the balance of the juice for the soaking mix. Beat 2 minutes. 

Fold in pineapple. 

Pour batter into pan and bake for 35-45 minutes. Test and adjust time. 

Mix soaking ingredients while cake bakes. Leave cake in pan, poke holes with a skewer, and pour all mix over hot cake. 

Leave cake in pan to cool for 40 minutes. Invert on plate and dust with powdered sugar or glaze, if desired. 

This makes a really moist cake. I won't glaze mine the next time I make it.

Make measurable progress: crochet, cards etc., other.

I finished two hangers and made a start with my peach thread.

Organize one color of clothes; hem or fix any which can't be worn yet.

Organize one recipe category in Pinterest

My Breakfast category is finished, sorted into: Breakfast Casseroles, Breakfast Pizzas, Breakfast Potatoes, Cereal, Coffee Cake, Collections, French Toast and Bread Pudding, Fruit, Mexican, Misc., Muffin Tin, Pancakes-Waffles-Crepes, Quiche, Smoothies, Sweet Rolls-Sweet Breads-Donuts. Muffins are stored under my Bread board and Jelly under my Snooty Pantry board.

Watch one hour of Chef Todd Mohr YouTubes.

I changed this from watch three, because I started at the beginning, and some are only a few minutes long. I watched the first seven (start at the end and work backwards). If you want to watch, Click Here. If you want to start from the oldest, you have to keep scrolling down - there are lots.

Work on unfinished travel journals.

I've only started. Much more to go.

Trip to China 3-27-2003/4-12-2003

March 27, 2003

Things have changed dramatically since my trip, but I have some nice photos.

Away we go! Flight one of nine on this trip. Nine flights, a hovercraft, two riverboats, a bus, and a rickshaw.  No wonder I came home tired. 

My airport shuttle driver was a little old man about my age. He was so cautious, I thought we might reach LAX after my flight was well on the way to San Francisco. He arrived to pick me up a half hour early, and I rushed through my departure, forgot my house slippers, vitamins, and Bill’s new address, and I hadn’t had my tea. He was happy to wait while I made my tea, which turned out to be a mistake, because one quick brake stop on the freeway, and I had tea down the front of my pink top. I cleaned it the best I could in the airport restroom, then ran around with a wet front for a half hour. I discovered that I would not make a good candidate for wet tee shirt contests. 

We arrived at the airport by 8:00 a.m. and my flight was 10:40 a.m. Oh, well. Welcome to the world of security. I had less than an hour between flights, so I decided I needed a breakfast sandwich from Burger King as I wouldn’t have lunch until 2:00 p.m. or so, and I’d been up since 5:45 a.m. 

While eating, I overheard an airport employee telling some passengers that her brother had been in the Panama conflict and Desert Storm. He came home unscathed, only to be killed in a car-jacking in Los Angeles. You just never know. 

I read a little at the airport and then had a half-hour nap after boarding. A quiet group, the plane is about two-thirds full. There were more airport security, United employees, and policemen at United Terminal 7 than there were passengers. All checked luggage went through the BIG x-ray machine and passengers were required to stay with their luggage until it was cleared. If film passes through this big baby, it’s ruined. Then another check to x-ray carryon luggage, purses, and shoes. All the security people were very helpful and very nice. I’m eager to compare our system to China’s. I couldn’t bring my rolling carryon, as it’s more than 8” deep due to the handle. According to the tour people, the Chinese are very strict, and only 44 lbs in your checked luggage – not the 70 lbs we’re used to. I weighed my bag and it was 45 lbs, but decided I could shed a pound by the time of my first Chinese flight, even if I had to put something in my carryon. 

Somewhere over the Pacific – we didn’t get lunch until 3:30 p.m. I was starving. I chose beef as I’ll probably see plenty of chicken in the days ahead. Slices of roast beef with a tiny bit of barbeque sauce, roasted potatoes with cheese, medley of black beans, corn, pinto beans, and red peppers, a whole wheat roll, Romaine with Ranch dressing, lemon cheesecake; Baby Bel cheese with crackers and grapes. All small portions, so I ate everything but the cheese and crackers. This trip was before I became a Foodie, and I’m so sorry I don’t have photos of the food.

I read, napped, made a run to the powder room and it was only 6:00 p.m. Our ETA was 2:30 a.m. my time. I was by the window, with a lady on the aisle who was with a group, so she ignored me (goody!), and we had an empty seat between us. Lucky me! So far I’d met a nice Cambodian couple from Boston who were on the tour, saw a Chinese couple with Collette bags, and two other Collette bags in the overheads. Coming from Diamond Bar in Los Angeles County, I figured that if I were the only haole with a busload of Asians, I’d feel right at home, as I heard more foreign languages at the supermarket than I did English; most of them Asian. 

An announcement was made that there were attendants on board who spoke Chinese and French, so if we saw anyone who looked as if they needed help communicating to please let someone know. My thought was that if my French friend Michelle were along, she’d pretend she only knew French so she’d have someone to share a conversation in their beautiful language. 

During the flight we crossed the International Date Line, so it became March 28. Our snack was a small bowl of Chinese noodles with pieces of dried bean curd, carrots, and green onions (you know, the kind where you pour in hot water and wait four minutes), a lemon cookie, and the world’s smallest apple. 

We had an excellent pilot. When we hit turbulent air, he immediately found another altitude. We had movies back to back, but I read and napped. When my watch said 1:25 a.m., it was still daylight. I like going west. We were due to arrive at 7:00 p.m. China time, so we could start off with a good night’s sleep. 

Then more food. Stuffed shells with marinara and cheese tortellini with Alfredo sauce, watermelon, honeydew, and grapes, orange juice, coffee, and Oreos. Not exactly gourmet. The outside temperature was showing -72°F, and we were warm and cozy. Isn’t modern technology wonderful? 

The Shanghai airport was new, beautiful, and spotlessly clean. The check-in was easy (even though we had visas as well as passports), organized, and signage in English so you’d be directed the minute you deplaned. The airport police had spiffy black uniforms with lots of silver embellishments. 

Our bus ride was almost an hour. We landed after dark, so we couldn’t see much until we were in the city. Our Collette guide was a red headed guy from Vancouver. Our Shanghai guide was Summer, a heavier than usual Chinese male who spoke King’s English. He was very proud of Shanghai. He said that some foreign journalists recently told him that 85% of all the high rise building cranes in existence were in Shanghai; lots more than Berlin when they moved the capital of Germany from Bonn. 

We had a beautiful Renaissance five-star hotel; but they gave me a room on the 12^th floor, right over the freeway. I asked if I could have a room away from the freeway, so they moved me to the 18^th floor over the same freeway. I didn’t mean further up, I meant further horizontally with a ninety-degree angle. I’d wasted time waiting for the bellboy, going to the lobby for another key, etc, so I just surrendered. I was so tired, I figured I’d probably just pass out. We had a seafood buffet waiting, but I decided I needed rest more than food, so I ate my mini-apple and jumped in the bathtub. I took time to wash my undies because I just had to use the retractable clothesline in the bathroom – the first one I’d seen. Finally in bed at 10:37 p.m. 

The view from my room. Not the best air quality in the world.

End of day 1.

Organize one of my many, many notebooks.

Looking back, this doesn't look like much for an entire week. Gotta step it up.

This and That: Friend Mim told me that she had her floor grout in her kitchen, dining area, and laundry professionally cleaned, and she was really happy with the results. My immediate reaction was, "I need that phone number."

He came and cleaned my kitchen and laundry in an hour. He has special cleaners and equipment. It would have taken me hours and hours and sore knees besides. I'll never clean grout again. And to celebrate, I put down new kitchen rugs, which are bright and cheery, and they were cheap besides. I got them at Walmart.

My health plan isn't working. When you live alone, you can eat what you want, and sometimes I just eat what's easy and available.

Breakfast (yes, breakfast): Corn on the cob, bacon and cherry plums. If you haven't tried cherry plums, you need to. I got them at Walmart.

Lunch: Still playing with my new air fryer, so frozen taquitos and mozzarella sticks from Walmart. I'm getting good at this.

Dinner: Oatmeal, cottage cheese, apples, blueberries, and walnuts.

My highlights for the week.

A very sweet thank you note from Niece Terri for her birthday trip to the casinos.

Niece Leslie loves tea, so each day I email her a "Tea Talk" from this book.

Here's the reply I received one day.

Every time I sip a cup,

I feel my soul renew,

I close my eyes,

 my lips they smile,

and I always think of you. 

             

Author,

 Leslie Stone 

 Written for Aunt Patsy 

I love you so much my heart is full to bursting,

Les. 

How sweet is that?

And my treat for today was when Mike came to help me. I call him My Staff. He's up for anything, and can do anything. Today he spread fertilizer and weed preventer over my entire yard, pulled weeds, put my barbecue together, pulled out the refrigerator, swept and mopped the floor underneath, and installed my new water filter. We went to Walmart to buy mulch, but it's all gone. We picked up a few things, then I said, "Let's just finish my shopping while we're out, because the a/c guy is coming for my annual service tomorrow." We went to Aldi and Harter House and finished in half the time it takes when I shop alone. 

So it's been a wonderful week, and tomorrow we get a new one. How great is that?!

How about some more Madame Chic?

Always use the best things you have. Don't save them for company. Who is more important than you and your family? 

Use your best dishes, sliver, and linens, the best room in the house.

Use your best manners; especially with your family.

Declutter and keep only your best things.

Immerse yourself in the arts - play music throughout the day, visit the museums near you, attend theater productions no matter how small. And you'll find a world of cultural on YouTube.

Analyze your spending habits and be happy with what you have.

Watch less TV and read more books. 

Travel more, even if it's just to the next state.

No matter how old you are, take classes in what interests you.

Develop a positive outlook and enjoy even simple things.

Become more selective of the foods you eat (I think she was talking to me), the clothes you wear (no more sweat pants and tee shirts?), and how you spend your time.

I highly recommend this book. Not only good lessons, but fun to read, nice to hold, and well designed. We all deserve a new book now and then. I'm going to start reading At Home with Madame Chic, and I'll keep both books (rare for me), to read over again later.

EAT YOUR APPLES EVERYDAY

REMEMBER TO HYDRATE

WEAR SUNSCREEN

TREAT YOURSELF THIS WEEK: A NEW GARMENT, FLOWERS, A BOOK OR CD, A MANI-PEDI

PLANT SOMETHING

VISIT, CALL, OR WRITE SOMEONE YOU HAVEN'T CONNECTED WITH LATELY

THANK YOU FOR SHARING MY LIFE

 

My Hum-Drum Life

Thoughts and Quotes: Do what you have to as fast as you can, so you can do what you want to as long as you can.   Jim Rohn

I keep repeating this to myself, because my life is hum-drum right now. I'll show you, and then I'll reveal my remedies, share a couple of emails I sent to Friend Linda E and Niece Leslie about them.

 

Nothing much new; that's why I haven't had a new post for awhile. I've even thought of discontinuing my blog, but last month I passed 50,000 page views (this is from inception - not one month), so obviously someone is reading it. Or maybe just stumbled across it in error.

For what it's worth, here's what I've been doing.

Things that Grow: Weeds. I no sooner finish an area than an earlier one is full again. I'll not bore you with photos, but will show you the finished result later. My body is covered with red bug bites and I itch like crazy, so you know I'm dedicated this time, because I'm not giving up regardless of the bugs. Niece Terri and I have narrowed it down to chiggers.

I did have some luck at Menards (my new go to home improvement store). I paid $4 for these pots and $1 for the petunias. There's also an 11% rebate promotion now, which covers the sales tax and gives me an additional 2% less.The planters are plastic, but I'm a plastic kind of girl.

                                                        

Tasting: I have to eat, so I've done a little cooking. I seem to be drawn to soups; maybe because the recipe makes more than one serving, and it's easy to heat up for an instant meal. Here are some new recipes.

PRONTO SOUP

4 cups beef broth

2 15-oz cans great northern beans

8 oz kielbasa, rough chopped

1/2 cup finely chopped onion

1 tsp crushed dry basil

3 cups spinach leaves 

Drain and rinse the beans. 

Put everything but the spinach in a large pot and bring to a boil. 

Cover, reduce heat and simmer for ten minutes. 

While soup simmers, chop or slice the spinach. 

When onion is tender, soup is ready. Add spinach and serve. 

Note: You can alter any way you wish. Use chicken broth or summer sausage, add cooked rice or tomatoes, add some pepper or garlic powder. Don’t add salt until you taste.

WHITE CHICKEN CHILI

1 tsp lemon pepper

1 tsp cumin seed

2-1/2 cups chicken broth

4 boneless, skinless chicken breast halves

1 Tbs oil

1 clove garlic, chopped fine

1 cup chopped onion

2 (11 oz) cans white corn, drained

2 (4 oz) can chopped green chiles, undrained

1 tsp ground cumin

2-1/2 Tbs lime juice

2 (14 oz) cans white or Great Northern beans, undrained

2/3 cup crushed tortilla chips (or more)

2/3 cup shredded Monterey Jack cheese (or more)

In a large saucepan, combine the chicken broth, lemon pepper and cumin seed, and bring to a boil.

Add chicken and return to a boil.  Reduce heat to low and simmer 20-30 minutes or until done.

Remove chicken and cut into small pieces; return to pan. 

Cook garlic in oil one minute.  Add to chicken.   Sauté onions in same oil and add. 

Add corn, chiles, ground cumin, and lime juice and bring to a boil. 

Add beans and simmer until heated. 

Put crushed tortilla chips in each person’s bowl and pour in soup.  Top with cheese.

DUMP SOUP

1 15-oz can beef broth

1 15-oz can diced tomatoes, do not drain

1-1/2 cups water

1 15-oz can refried beans

1/2 ring of summer sausage or kielbasa, cut into bite-sized pieces

1 10-oz package frozen mixed vegetables

Salt and pepper to taste 

In a large saucepan, dump in the beef broth, tomatoes, and water.

Bring to a boil.

Remove from heat and stir in refried beans until fully incorporated.

 
Return to heat, and dump in sausage and mixed vegetables.

 
Return to boiling, reduce heat and cover. 

Simmer 10 minutes. 

  

SPICY CORN SOUP

1 14-1/2 oz can chicken broth

1 10-oz package frozen corn

1 4-1/2 oz can diced green chiles, do not drain

1/2 tsp chili powder

1 tsp salt

2 cups milk

3 Tbs flour

1 cup (4 oz) shredded American cheese

Combine broth, corn, chiles, chili powder, and salt in a large saucepan, and bring to boiling. 

Reduce heat, cover, and simmer 5 minutes. 

Mix flour and milk and stir to combine well.

Add milk to saucepan and cook and stir over medium heat until the soup is slightly thickened and ready to boil. 

Continue cooking and stirring for one minute. 

Add cheese and stir until completely melted into the soup.

For a heartier soup, stir in cooked chicken, ham, or shrimp.

PICKLED BEETS IN A HURRY

3/4 cup sugar

3/4 cup vinegar

3/4 cup water

1-1/2 tsps salt

1/2 tsp pepper

2 1-lb cans sliced beets, undrained 

Combine all but the beets in a saucepan and bring to a boil. 

Reduce heat, cover, and simmer for five minutes. 

Add beets and let stand at room temperature for one hour. 

Cover and chill six hours or overnight. 

Note: Sliver beet slices, if desired.

If you wish, add onions after the beets are cold.

TARTAR SAUCE

1 cup mayonnaise

1/3 cup sweet pickle relish

2 Tbs minced onion

2 tsps lemon juice

1/2 tsp prepared mustard

Dash of dry dill weed

Mix thoroughly and chill. 

Best if made a day ahead of serving.

STRAWBERRY FREEZER JAM

3-1/4 cups crushed strawberries

1/4 cup fresh lemon juice

4-1/2 cups sugar

1 box Sure Jell MCP Premium Fruit Pectin 

Put the strawberries in a large bowl. 

Stir in lemon juice. 

Stir pectin into strawberries. Mix thoroughly. 

Let strawberries sit 30 minutes, stirring every five minutes. 

Slowly add sugar, mixing thoroughly. Continue stirring until dissolved. 

Pour into glass jars or plastic containers with lids. 

Leave on counter for 24 hours. 

Refrigerate for up to three weeks, or freeze up to one year. Thaw in refrigerator. 

Note: For a lower sugar version, buy the low sugar pectin. Each box of pectin also comes with instructions.

This is also good on pancakes or vanilla ice cream.

I also had a couple of misses.

And I actually went out to lunch one day when I had an errand at the mall - fish and chips at London Calling. I love the way it looks, the condiments are well stocked, everything is very clean, nice seating area, service is prompt, but I had too many French fries (I mean a lot too many), skimpy portions of fish, and paid $2.19 for a very small Cole slaw with too much dressing.

I should have had a pasty instead. Or maybe I should have gone to Appleby's. They have great fish and chips.

Thank Yous: To Friend Jean for the cutest, cleverest 4th of July card ever. She always makes creative cards, but this is one of her really superb creations.

And the last time I bought gas in 2020, it was $1.699; last week I paid $2.769. I've been working on downsizing, so to all who voted for Biden, thank you for helping me downsize my money.

Things to Enjoy: Of course, every day is wonderful, but my days right now are not as much fun as I usually enjoy. I'm too busy and too tired to go out, so my fun things are on the computer or in a book. I told you about Dean and Nala, but he hasn't had any new YouTube posts lately, and I don't do Twitter, Facebook, or Instagram. Here's his latest update Click and some very cute Nala photos.

So right now I'm spending time with Nicolas on his blog and on YouTube. I did, however, pick at his lastest vlog on Afternoon Tea Click and when Niece Leslie asked me why, this was my reply:

The sandwiches: Cutting the bread first is more time consuming, and if you prepare the sandwiches and then cut off the crusts, the filling goes all the way to the edge. Chilling them first would probably solve the problem of messy edges when you cut the fingers. I usually don't cut fingers with salad fillings for that reason. I did, however, decide that I'll experiment with cutting only two fingers from each sandwich instead of three after seeing his presentation. And I forgot to tell her that he should have buttered the bread so the fillings don't seep in and make it soggy. And I'm not sure I agree with assembling them a day ahead.

Scones were fine, except that he said that he didn't have clotted cream, so he should have substituted butter. Only jam just seems weird. 

The sweets were nice, but he didn't mention purchased items, yet the serving plate had items he didn't make. 

Flowers: Someone must have mentioned that you cut stems on the angle, because he didn't before, and he even mentioned that he was cutting on the angle. However, you do not cut stems with scissors. That pinches the stem closed, resulting in difficulty in getting water to the flowers. You cut the stems (yes, on the angle), but with a knife, preferably a floral knife. 

When he put only two flowers in the vase, I cringed. You always do an uneven number. His natural instinct must have kicked in, because he added a third to each vase. 

He ended up putting the scones and sweets together on one serving plate. They're separate courses and normally you serve sandwiches on the bottom, scones in the middle, and sweets on top of a three-tiered server. You eat from bottom to top.  

Arranging the table with a three-tier server can be difficult because sometimes guests would be looking around it to talk. If you use a two-tier, serve the scones separately.  

With the small table he used, I would have shown tea for two, thereby freeing up more room for the food. 

I don't know what is proper, but I only use dessert plates for afternoon tea. You really don't need a large dinner plate - it makes the food look skimpy. And I don't like dinner knives for spreading scones. I use only spreaders (which are difficult to find, by the way). 

I think a proper tea uses only a dessert plate, a spoon for the tea, and a spreader for the scones. I don't always serve a "proper" tea, and I have tiny forks and spoons for trifle shooters or little tarts you wouldn't want to pick up. That sort of thing. 

I'm not an expert, but these are the Aunt Patsy ways of doing a tea, and I still enjoyed his presentation. 

I shouldn't be so critical. I'm no expert and I certainly couldn't do what he's doing, but you know how bossy I can be.

And here's his blog - Click

My other fun time is with Jennifer Scott. Here's her book:

Jennifer was an exchange student, and while she was in Paris, she observed the French way from Madame Chic (not her real name, of course), and put her lessons in a very entertaining book.

I was recapping some of them for Friend Linda E:

I'm really enjoying her book. Younger women should read this book; I'm a little late finding it though some things are worthwhile. For instance, I've cut out snacking altogether, except yesterday when I dragged the mango bread out of the freezer, nuked it and slathered it with butter. I haven't really missed snacking. I think I felt I needed to do something to celebrate the birthday of our nation, but didn't want to run out for fireworks. 

From Madame Chic's lessons:

No snacking

No eating on the run (guess I can remove the salt packets from my car)

Drink lots of water throughout the day

Eat only quality food

Shop often so your fruits and veggies are fresh

Make the presentation attractive

Be mindful of what you're eating-enjoy it 

Incorporate exercise into your daily life; i.e. park far away from the building when shopping

Explore your neighborhood on foot or on a bicycle (Not you Jean - the way you bike, the neighborhood isn't large enough)

Laziness is not chic

Be brutal and clear out your closets.

Assemble a ten-item wardrobe (not including outerwear, occasion wear, accessories, shoes, and layering shirts). Round it out with scarves, jewelry, etc.

I was shocked when our tour guide in Paris wore the same clothes two days in a row. After reading this book, I understand the French way.

Only wear things you love, look great on you, and reflect who you are.

Think of how you want to present yourself to the world every time you get dressed. 

When shopping, Madame Chic looked at Jennifer and said, "That sweater does not look good on you." 

Jennifer was surprised, and said, "But it's a silk and cashmere blend." 

MC: "Don't be upset. It's just an observation. As a woman you must know what colors look the best on you. How are you to know if no one tells you?"

MC: "You must pay very close attention to what enhances your beauty and what detracts from it. It is a must for every woman." (Even at my age? Naw!)

Make-up:

Have a low-maintenance routine for everyday and always look your best.

Don't be shy about consulting professionals to see which shades are best for you. 

Now would be a good time for this. I was in Macy's the other day, and there were few shoppers. I think we've adopted online shopping, and it will remain long after the virus is history. 

Use a finishing spray to keep your makeup in place.

Showing my ignorance. I've never even heard of a finishing spray. 

Skin Care:

Drink lots of water and limit caffeine and alcohol.

Get regular massages (Ain't happenin').

Get regular facials or do them at home.

Always wear sunscreen. (Too late).

She's very sweet and always throws in things like this: Most important, no matter what state your skin is in, strive to be comfortable in it. Doing so will make you most attractive. 

Dressing:

Dress presentably on a daily basis to honor yourself and those around you. Oops!

Dress beautifully when you travel to receive the best and friendliest service. 

Never save your best clothes for "later." Enjoy them. What are you waiting for? 

Art of Femininity

Cultivate good posture. Oops again!

Choose a signature perfume or a capsule perfume wardrobe.

I used to wear perfume every day. Always Estee Lauder: Beautiful in spring; White Linen in summer; Estee (not the original) in fall; and Cinnabar in winter. I stopped because some people are allergic, AND I hate being next to someone whose chosen perfume is too heavy. I think most women have given up perfume. Am I correct? 

Have well-groomed nails and hair. 

 

Coming soon - Part 3, How to Live Well

Jennifer also has a vlog  Click and a blog Click

So if I haven't put you to sleep yet -

SPEND SOME TIME ON YOUTUBE - THERE ARE EVEN MOVIES

GO TO THE LAKE - WATER SOOTHES

GROW SOMETHING WHILE SUMMER IS HERE

DO SOME JUST-FOR-FUN SUMMER READING

CLEAR OUT YOUR CLOSET

BUY A NEW FLASHY GARMENT

MAYBE ADD SOME BLING TO YOUR WARDROBE

THANK YOU FOR SHARING MY LIFE