For Boomers, Millennials, Golden Boomers and everyone else this Slide Show is all about our lives -be sure to read to the end..

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Slide Show of ScreenHeros

Do you remember when television came in a box on four legs? Well you will enjoy this slide show – do stay on it until the end with your speakers on – the last 2 slides are the critical ones- love to hear your comments. I have repeated those two slides here – they are so important for us to remember.

It is the Soldier

Not the President

Who gives us Democracy

It is the Soldier

Not the Congress

Who takes care of us

It is the Soldier

Not the reporter

Who has given us Freedom of the Press

It is the Soldier

Not the Poet

Who has given us Freedom of Speech

It is the Soldier

Not the campus organizer

Who has given us Freedom to Demonstrate

It is the Soldier

Who salutes the flag

Serves beneath the flag

Whose coffin is draped by the flag

That allows the protester to burn the flag

Father Dennis O’Brian

Chaplain, US Marine Corps

The program opens in Microsoft Powerpoint with sound. So if you have that software just click on slideshow from current slide or from beginning and it will begin to play. Take a moment out of your busy day to remember and give thanks.

In tribute to all of our women and men in uniform around the world who keep us safe, protect our liberty and create our democracy. We thank you.

 

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The most delicious salad – from Royalton Hotel NYC Gabriel Cruz – Master Chef! Cooking with kids – its healthy and easy!

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I was thrilled when I tasted this amazing salad created by Executive Chef Gabriel Cruz – at the Royalton Hotel in NYC. You will love it! And my grandkids loved making it – so easy – of course when you put on great music such as Dancing in My Room – just throw all the yummy ingredients in! The effort goes into getting the ingredients – but Whole Foods or even ordering them on line – makes it easier! This was so delicious. Thank you Gabriel – and remember to call on the Royalton and sample this when you next are in the Big Apple!

Tuna Tabouli

2 oz Tuna Cubes (Sushi Grade)

3 pc Heirloom Baby Tomatoes Cut in Half

10 slices Persian Cucumbers

1/4 pc Shaved Fennel

1.5 tbsp Black Barley

1 tsp Golden Raisins

10 pc Mint Leaves

10 pc Parsley Leaves

1 tbsp Toasted Hazelnuts

1 oz  Lemon Oil

1 oz Lemon Juice

1/2 oz Olive Oil

Take all ingredients and place in mixing bowl and toss with lemon juice and oils. Season with salt and pepper to desired liking and serve..

Gabriel Cruz, Executive Chef, Royalton Hotel, New York City

For more great salads visit RockinGrandmaMusic.com/jicama

By the way – if you click here you can download our coloring books – the first one is FREE!

 

 

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Cooking with kids – Hearty Beef/Chicken/Turkey Bean Meal in One Pot – Tuesday Tips!

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Hearty Beef/Chicken/Turkey Bean Meal in One Pot

Cooking in one pot is so easy. My grandchildren love it too – cooking with kids has never been so easy as when creating a one stop meal in a single pot! You can substitute ground chicken, turkey or veal for the ground beef – everything seems to taste wonderful. And if you prefer to make this vegetarian, use vegetable stock instead of water or chicken or beef stock, and leave out the meat product. Easy!  Below is my second grandson, Jonah helping to make the mashed potatoes (yukon gold plus yams and sweet potatoes) that accompany this dish. His favorite snacks are carrots and broccoli!

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, chopped to make up about 1 cup
  • 1 red bell pepper, chopped to make up about 1 cup
  • 2 carrots, chopped  to make up 1/2 cup – or use a cup of chopped baby carrots
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef/chicken/turkey – your choice
  • 1 (28-ounce) can crushed tomatoes – I like to use Pomi Brand
  • 2 cups water or chicken/beef/vegetable stock – I like to use Better than Bouillon
  • 1/2 teaspoon fresh or dried oregano ( we grow this so use fresh)
  • 1 (15.5-ounce) can black beans, drained
  • 1 (15.5-ounce) can kidney beans, drained
  • 1 (15.5-ounce) can pinto beans, drained
  • 1 (15.5-ounce) can of cannellini beans, drained

Directions

Heat the oil in large pot over moderate heat. Add the onion, bell pepper and carrots, cover and cook for about 15 minutes, stirring until the vegetables are soft. Add the cumin and oregano, and stir for a minute or two. Add the ground beef and increase the heat to high while the beef cooks through. Stir in the tomatoes, stock and season to taste with salt/pepper. Simmer, partially covered,  for 30 minutes. Stir in the beans and cook, partially covered, for another 20 minutes -stir very gently so that you don’t break up the beans, but make sure it is all mixed nicely. Season,again if needed with salt and pepper.

I love to serve this either with mashed potatoes ( remember to throw in a yam or sweet potato with the mashed yukon gold – my favorite) or with rice.

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Mashed Potatoes Little Farm Style – Cooking with kids

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We love potatoes – and we grow them at The Little Farm. Our favorite is Yukon gold – along with sweet potatoes and yams.

Here is a very simple recipe which you can make with kids. Our grandchildren like to plop the cut potatoes into a big bowl of cold water while waiting for them all to be peeled and quartered – and of course, for the hot water to boil. Here is Jonah snacking on carrots while helping.

Ingredients:

  • 6 yukon Gold potatoes peeled and cut into quarters
  • 1 sweet potato – peeled and cut into thick slices (you will need a sharp knife they are thick and difficult to cut)
  • 1 yam – peeled and cut into thick slices
  • 2 tablespoons of butter
  • 1/4 cup of milk
  • Salt and pepper to taste
  • Chopped parsley for serving – optional

Description:

  • Boil water with a dash of salt ( will make it boil faster) and then add all the potatoes being careful not to burn yourself from splashing water!
  • Boil until soft then drain through a colander.
  • Add to a cuisinart unless you like your mashed potatoes chunky in which case you can use a hand masher ( good exercise too!)
  • Add the butter and milk – you can add more as you prefer to get the consistency of mashed potatoes that your family likes. We like it smooth!
  • Add salt and pepper to taste

Serve with a little chopped parsley sprinkled on top ( optional)

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Just saw the documentary FRESH – if you don’t buy organic now, you will after seeing this movie! Philanthropy Fridays support Cooking with Kids Organic Style

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I am so grateful that we have our own chickens and organic alpha omega eggs. The documentary FRESH will educate you about the food supply and the amount of really bad stuff that is in it. Buy organic – buy less if it is expensive – but only food that has NO antibiotics or additives – eat fresh fruit, vegetables and unprocessed food as much as possible – and all of it organic. Cooking with kids with organic ingredients and avoiding processed food means you are raising healthy children and grandchildren.

I recommend you get this movie – it is on Netflix on demand https://signup.netflix.com/home?mqso=80015652&mkwid=sTKO1SwZG&pcrid=6957683484&gclid=CJCP7cmTuK8CFQ2FhwodyUDPgQ&country=1&rdirfdc=true

The movie and the data in it, is very compelling. http://www.freshthemovie.com/  Here is the link. Below are the eggs that we eat every day from our chickens and quails. How blessed we are!

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You won’t believe what’s in this dish! Abe & Arthur’s Restaurant in NYC – Cauliflower with White Chocolate – Cooking with Kids!

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Yes kids will LOVE cauliflower after you serve them this! Cooking with kids can be such fun and when they help you prepare CAULIFLOWER – yes that vegetable that most kids have never eaten – they will gobble this up! Mine did!

I encountered this dish at the restaurant Abe & Arthur’s in NYC – designed by their executive chef and explained to me byGary Huddleston their Manager – the Executive Chef is Chris Cipollone and the corporate chef for Emm, The Restaurant Group is Franklin Becker. This is different from anything else I have EVER tasted – and its not hard either! Just look at this picture below – isn’t that scrumptious? I have quoted from Franklin Becker’s own words below:

With this cauliflower recipe, you go big or go home.
With this cauliflower recipe, you go big or go home.

One of the dishes that influenced me the most was Jean-Georges’ scallops with cauliflower and caper-raisin emulsion. I thought the flavors and textures were perfect. So, when my chef de cuisine, Chris Cipollone, made brown butter-basted cauliflower for a vegetarian entree, I instantly thought to pair it with raisins. I then decided I needed acid to counter the sweetness and added red wine vinegar. When I tasted it the texture wasn’t silky enough so I added white chocolate to smooth it out. It was perfect, almost. Then I felt it needed spice but not harsh spice so I added piment de espelette, a chili from the Basque region of Spain. For crunch I added pistachios. The dish was extraordinary.

Franklin Becker is Executive Chef at Abe & Arthur’s in New York City.

 

Servings: 4 servings

Ingredients

2 lemons, juiced
2 gallons water, for boiling
2 head cauliflower
4 cloves garlic
2 sprigs thyme
6 tablespoons butter
1/4 cup red wine vinegar
1/2 cup golden raisins
2 tablespoons Valrhona white chocolate
1/2 teaspoon chili powder
salt to taste
1/4 cup pistachios, crushed roughly
Maldon sea salt to taste
Directions:
  1. Bring a pot of water to the boil. Add lemon and cauliflower and cook for 5 min. Cool down in salted ice water.
  2. Rehydrate the raisins in the vinegar over soft heat. Add the white chocolate and blend till smooth in a blender or vita prep. Add the chili powder and pulse.
  3. Once completely cool, we can begin the browning process. Heat the butter in the pan until light brown. Add the cauliflower (crown down), garlic and thyme and baste continuously till golden brown. It should take 5 minutes for the head to brown evenly.
  4. Remove from the butter, and spill half the butter over the cauliflower. Season with sea salt and drizzle the raisin emulsion over the head. Sprinkle pistachios liberally and serve.
Level of Difficulty:
                    Easy
Prep Time:
25 minutes
Cooking Time:
20 minutes
For more amazing vegetable recipes go to
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Sam The Broken Robot and RockinGrandmaMusic performed today at the Zimmer Children’s museum

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Hi there

TODAY was the big day that Sam, The Broken Robot and RockinGrandmaMusic performed at the Zimmer Children’s museum. KTLA Channel 5 news were there – how exciting! But the MOST exciting thing of all was that today was our eldest Grandson Jack’s FIFTH birthday – and so it was a very important day for him. Sam looked great – above are some pictures with more to follow soon!

We played the TOOTHBRUSH song, the BIRTHDAY SONG, FIRST DAY AT SCHOOL SONG and more! Lots of wonderful kid noise – helping with singing and jumping around – and lots and lots of people – mommies, grandma’s and more. What a great museum it is – celebrating the Week of the Young Child. RockinGrandmaMusic will be sure to celebrate next year with the fabulous Zimmer Museum.

Tell me about your grandchild’s special birthday celebrations – wonderful times to be remembered and if you send me photos I will show them. We love birthdays in our family – lots of balloons, a special birthday hat for the young child, songs, cakes and cupcakes, and of course presents. What could be better than presents!

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Cooking with kids – Stuffed Pancakes! Yummy!

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Cooking with Kids -Yummy Stuffed Pancakes

Do you want to know how to make cute little pancake turnovers with  raspberry or other fruit fillings inside? I get fillings and pancake mixes from The Prepared Pantry – and they have lots of combinations as you can see below. Cooking with kids becomes easy when doing it this way!

 

Here’s how:

  1. Prepare the pancake batter from your  favorite recipe or mix. It works best if the batter is a little thin.
  2. Preheat a skillet or griddle by  melting a little butter over medium heat.   To assure that your pancakes cook all the way through, you’ll want the  heat a little lower than for other pancakes.
  3. Pour an evenly round circle of  pancake batter on the skillet.
  4. Let it cook until little bubbles  form, then pop, and the indentations stay on the batter.
  5. Spoon a small amount of pastry  filling on half of the pancake, making sure not to get too close to the edges  and not to overfill it. A little goes a long way and it will press and spread  as you fold over the pancake.
  6. Fold the uncooked pancake over the  filling. The edge of raw batter on the top half should touch the raw batter  edge on the other when folded.  It will  continue to cook and seal itself on the griddle.
  7. Put on a lid over the pancake to  help it cook through. Flip as needed to keep the browning even.  Let it cook until all the batter looks cooked  through.

To serve, dust  the pancake with powdered sugar, pour on a little fruit pancake syrup,  and top them with whipped cream.

What You’ll Need

You can use  any pancake batter you choose.  In the  picture at the top is a Raspberry Sour Cream Pancake with Raspberry  Pastry Filling and Pioneer Valley Gourmet Raspberry Syrup. There are dozens of pancake mixes to  try.  Pair them with the pastry  fillings of your choice.  Choose  either a fruit syrup or a cream syrup.

Cinnamon Banana Cream Pancakes

We made cinnamon banana cream pancakes with cinnamon chip pancake mix, but you can use a regular buttermilk mix and add your own cinnamon chips. For the filling, we squeezed a few tablespoons of Bavarian Cream Filling, and put on a few thinly-sliced fresh bananas. This recipe goes especially well with Cinnamon Cream Syrup, or make your own cinnamon vanilla sugar syrup with this recipe.

Berry Cream Pancakes

For berry cream pancakes, you can use any kind of berry mix. We used raspberry, but you can also use blueberry, strawberry, or mountain berry. You could also use a buttermilk mix and just add your own fresh berries to the batter. For the filling, we used Bavarian cream filling, and raspberry filling. It created a luscious, creamy filling that paired especially well with red raspberry syrup. We sprinkled a little powdered sugar over the top, and served ours with fresh raspberries.

Instead of raspberry filling, however, you could just as easily use blueberry filling and bavarian cream filling swirled together. You could also try any type of fresh berries such as strawberries, blackberries, or blueberries with just Bavarian cream. The possibilities are nearly endless.

Pancakes in Paradise

These pancakes will have you singing Aloha and dreaming of sandy white beaches. We used our Sweet Hawaiian Pancake mix that is already loaded with island flavors like orange, mango, and pineapple chunks. For the filling, we squirted a few tablespoons of Bavarian cream filling and sliced fresh mangoes. We topped them with mangoes and bananas and doused the whole thing in coconut cream syrup. Pour yourself a glass of orange juice, and If you’re not careful, you’ll think you’re in Hawaii.

 

                Flavor Combinations to Try:

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Zimmer Museum for kids – tomorrow SAM The broken robot makes his debut with RockinGrandmaMusic – kid songs and more

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Zimmer Museum for kids – tomorrow SAM The broken robot makes his debut with RockinGrandmaMusic – kid songs and more – 6505 Wilshire Blvd, Los Angeles – come and join us – show starts at 11am for 30 minutes of fun and frolic with songs and dance by RockinGrandmaMusic Larraine Segil – with a special appearance by SAM, THE BROKEN ROBOT himself!!!

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Generation W Conference- A blog about the speech I gave there called: Reinventing Yourself – Life Lessons

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Reinventing yourself -Lessons Learned – if you retweet or re-distribute pls link to https://littlefarmgrandma.com/generation-w

I gave this speech at a conference in Jacksonville FLA called Generation W. Here I am with the founder of the conference, former CEO of the WNBA, All American Basketball Star and Entrepreneur, Donna Orender. I am proud to call her my friend. Giving these lessons as part of ‘kid stories’ and life learning that we as grandparents and parents give to our children – how valuable could that be!

12 Lessons for Life

1. You may not have many choices as a child but you have many as an adult – don’t waste them

2. Learn to teach others – it is a life core competency to be able to teach others complicated things in a simple way

3. Live fully every day – put nothing off till tomorrow that you can do today

4. Relationships are everything – life comes in cycles – one day you may be be on an upward trend and on another day, your partner may be be the one on the upward trend – take turns

5. Value the USA if you were born here, immigrated here or live here – show your loyalty to this amazing country and respect those who protect and serve us, and defend and die to protect our freedom

6. Don’t work at something you hate – your body will help you escape it by making you ill in  body and soul

7. People in the middle of an organization are the ones who do all the work and really know what’s going on – listen to them and talk to them especially if you are leading them

8.  Separate work life from home life and give each it’s full due – which means – be present whichever life you are in at that moment

9. You can learn whatever you set your mind to – there may be a steep learning curve and that’s the excitement of the challenge

10. At some point in your life -generally in your 50’s and 60’s – it all starts to make sense and the extended  threads of your life will start coming together

11. Be hopeful – there’s always tomorrow – you never know what wonderful things are around the corner -you can restart your life at 60 or 70 or more- as long as there is life there is hope

12.  Give back and pay it forward – that is where the real joy of life lies.

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Philanthropy Fridays – Bringing the Healing Power of Music to Children who are ill -The Children’s Music Fund

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Today I am featuring www.TheCMF.org. What could be more important than healing sick kids? We are a musical family – thank heavens we have not suffered from the illness of children – which is a pain like no other for a parent. My father and all his sisters and mother were all pianists, singers, violinists and avid classical music fans. My love of music is clear here on this site. Our grandson Jack is beginning to learn piano. So this charity is near and dear to my heart and I hope you will support it too.

Here is the story:

Children’s Music Fund (CMF) is a Los Angeles based 501(c)(3) non-profit organization whose mission is to provide musical instruments and music therapy to children, adolescents, and young adults with chronic conditions and life-altering illnesses, and to support research on the effects of music therapy.

CMF brings the healing power of music to children with serious medical conditions or profound developmental disabilities such as cancer or cerebral palsy. CMF matches clients with highly skilled, board-certified music therapists based on the needs and interests of the child and qualifications and experience of the therapist. CMF also facilitates large-group outreach events at local children’s hospitals to provide young patients with opportunities to hear live music and to participate in interactive music-making activities.

CMF was founded in 2002 by Dr. Raffi Tachdjian, an allergist and pediatric pain specialist, while he was an intern at Massachusetts General Hospital. Dr Tachdjian was inspired by his teenage patient, Justin, a virtuoso guitarist who had won several awards for his performances. Justin had failed multiple experimental protocols for treatment of his bone cancer. Finding him expressionless, Dr. Tachdjian gave up on his notepad to focus on the one thing that seemed to excite his patient – MUSIC! Dr. Tachdjian set out to find a guitar for his patient, but, to his dismay, discovered that there were no instruments in the hospital for patients such as Justin to enjoy. He was, therefore, determined to raise funds to purchase musical instruments and later to provide music therapy for patients like Justin, one at a time.

Since 2002, CMF has provided hundreds of musical instruments and thousands of hours of music therapy to eligible children. We rely heavily on volunteer support in addition to donations from individuals, corporations, and foundations to continue our important work.

Read what one family said about their son in the picture below: “Our family loves this program. It was very beneficial for our son to have someone come in and play music for him when he was in the PICU and then as his health improved to interact and learn a new instrument is a great opportunity. As he is awaiting a transplant, it gives him something fun and productive to do. Also, this program meets the needs of teenagers. Many of the opportunities offered in the hospital are for younger children – especially nice to have something that appeals to teens. Thank you!”

Here are some ways that others have helped.

CMF donated a heap of new instruments to White Memorial Medical Center (WMMC) just in time for the holidays at their annual Cleft Palate Program Holiday Party. The hospital will use these keyboards, guitars, drums and other percussion-type instruments to start their first pediatric music program.  Board member Talin Babikian surprised the hospital with an announcement that CMF will also provide groups of pediatric patients at WMMC with music therapy in 2012.  The hospital presented CMF with an official Certificate of Appreciation and an adorable plaque featuring the artwork of a young patient.

To support this worthy cause, go to www.TheCMF.org. specifically – http://thecmf.org/?page_id=73

 

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Tasty Thursdays – Cooking with Kids – Easy Chicken Chili

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Chicken Chili – the short and easy way

We like non spicy food – so this chili is NOT spicy – if you want to spice it up – add Poblano and Chili peppers – or even Jalopeno peppers for a VERY spicy addition – about 2 peppers will do it! Just chop them in like the red bell peppers but mind your eyes! Wash your hands carefully before touching your face. Also since most supermarkets have cooked chicken ready for takeout – if you are running really late and want to make this in a hurry – you can either add chopped ( skinned and boned) cooked chicken from a roaster in the market, or – to add an even more exotic flavor – use a SMOKED chicken from your local supermarket. We love to smoke our own and a couple of years ago we invested in a smoker –  and just place the chicken into it on top of wood pieces that are smoky hot – and voila – in about an hour or so we have delicious smokey flavored cooked chicken!

Ingredients:

  • 1 large red bell pepper chopped
  • 1 medium-size sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 (14 1/2-oz.) boxes of tomatoes with juice ( chopped are best) ( the kids can add this to the pot)
  • 3 cups shredded or chopped cooked chicken (about 1 lb. which is probably as much as you can get from a 2-3lb total chicken – this is where you can use smoked chicken as described above – this is also where you can get help from the children in taking off the skins and bones from the cooked chicken)
  • 1 (16-oz.) can navy beans ( kids can add all these ingredients – careful the sides of the cans)
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (12-oz.) can beer  (any kind works – and all the alchohol will cook off so no worries about serving this to children)
  • 1 (1.25-oz.) envelope white chicken chili seasoning mix
  • Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives ( only use the oil based ones), chopped red onion, tortilla chips

Preparation – remember to put on music while cooking – it makes happy times! I like to play the TICKLE ME song Tickle Me Samplewhile doing this recipe – it makes the children giggle!

1. Sauté the peppers, onions and garlic in hot oil in a large Dutch oven over medium-high heat until vegetables are tender.

2. Stir in diced tomatoes, all beans, beer and seasoning mix. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Why cook it if the chicken is already cooked? If you are using smoked chicken, it will infuse the smokey flavor into all the other ingredients.

3. Serve with desired toppings.

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Tuesday Tips – Chicken with Apple Cider – Cooking with Kids is SOOO Much Fun!

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Apple Cider Chicken: ( ADAPTED FROM COOKING LIGHT ON LINE RECIPES – 2/29/12)

There are SOOO many ways to cook chicken. Thankfully! We love chicken – and its a good leftover dish too. Here you can use up those extra bottles of Apple Cider that you have lying around ( I always seem to buy more than we use). Kids love this recipe for its salty sweet flavor – come to think of it – adults do too! I subscribe to Cooking Light – on line – amazing recipes of all kinds lowish in calories. Remember to put on great music while you play in the kitchen with the children and food! Try out – The Silly Kwela! Silly Kwela SampleThat will get you dancing!

Ingredients:

  • 2 tablespoons of butter
  • 1 pound chicken breast cutlets – skinless and boneless (about 4 cutlets)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup refrigerated apple cider ( sparkling or flat will both do)
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped macadamia nuts ( here are some fresh ones from our Little Farm!)
  • 2 tablespoons chopped fresh flat-leaf Italian parsley
  • Brown Rice enough for four people
  • Lemon Wedges one per person

Preparation

1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain. Children can learn to do this – its good teaching to let them measure carefully and topple things into saucepans ( they love doing that!)

2. While rice cooks, melt 1 teaspoon butter in a large heavy flying pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. The trick here is NOT to over cook or the breasts will become dry and rubbery.

3. Remove from pan.

4. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy.

5. Add chicken to pan, turning to coat. Remove from heat; set aside.

6. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently.

7. Add rice and the remaining 1/2 teaspoon salt; toss well to coat.

8. Serve rice with chicken. Sprinkle with parsley. The children can do the sprinkling!

9. I like to add a squeeze of fresh meyer lemon juice to this dish just before serving or serve it with a lemon wedge on each plate. Just seems to bring out the lovely flavors!

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Tasty Thursdays – Middle Eastern Lamb and Brown Rice – Cooking with kids!

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Middle Eastern Lamb and Brown Rice

This is easy to make – and if there are leftovers, it tastes even better the next day. Alas – we tend to finish whatever I make – it’s that delicious! And the assembly of the spices is fun to do with kids – making sure that cooking with kids teaches them how things smell differently and how delightful that can be!

  • 1 pound lean ground lamb
  • 3 teaspoons extra-virgin olive oil
  • 2 cups onion sliced thin
  • 1/2 cup baby carrots
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 cups chicken broth ( I reconstitute “Better than Bouillon”)
  • 1/2 cup golden raisins
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice ( I use our Meyer Lemons from our farm)

1. Heat a pan to medium heat.

2. Add a teaspoon of olive oil and then add lamb to pan; cook for about 5 minutes making sure that the ground lamb isn’t lumpy and becomes more like crumbs.

3. Remove lamb from pan with a slotted spoon and drain off the fat.

4. Add the rest of the oil to pan.

5. Add onions and carrots to pan and fry for a few minutes.

6. Add cumin, cinnamon, coriander, and pepper and stir the mixture then add the lamb, chicken broth and all the rest of the ingredients except the cilantro and lemon juice and bring to a boil, then reduce to a simmer and let it cook, until the juices thicken.

7. Remove from heat. Stir in cilantro and lemon juice.

8. While the meat mixture is cooking, measure Brown Rice into a cup measure, and, following the instructions on the packaging, add the correct amount for the number of servings you want, to boiling water ( also measured out) with a teaspoon of butter and pinch of salt. Bring to a boil then simmer until all the liquid is absorbed. If the rice is not soft enough for you, add more liquid.  I like to use chicken broth to cook rice in -not just water – and again, I use Better than Bouillon – BUT I omit the salt since the broth is salty enough. You can also add a sprinkling of chopped cilantro to the rice just before serving – enjoy!

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PINTEREST – the newest best place for Mommy Bloggers?

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I was sent this article by MARC USA – one of the leading PR and Advertising firms – run by super CEO, friend and colleague Michelle Fabrizi – about PINTEREST. Are you pinning? I am! It was published on line in MEDIA POST BLOGS: ENGAGE: MOMS.

Here is the direct link –http://www.mediapost.com/publications/article/171187/to-interest-moms-try-pinterest.html and I have copied the article here for you. And of course I couldnt resist featuring a wonderful picture of the young moms in our family – from right to left, Donne, Shannon and Nina – who have given us the 9 little miracles 5 years and under, in our family.

To Interest Moms, Try Pinterest

by Stephanie Azzarone, Mar 28, 2012, 5:52 AM

TechCrunch recently crowned Pinterest 2011’s “Best New Start Up,” and in February alone, Pinterest saw 16.23 million unique users. TechCrunch also reported that 80% of Pinterest’s user base is female.

With that as background, we decided to go a step further and see exactly how interest in Pinterest played out specifically among moms. Feedback from 250 moms across the country not only showed that many moms were using the program, but how and why. Key findings:

  • 96.7% of moms surveyed (all active bloggers) said they were using Pinterest.

Top 5 reasons why:

  • It’s just fun (90%)
  • I like organizing my interests (67.8%)
  • I like looking at beautiful things (67%)
  • Makes my blog, Website, Facebook or Twitter stream more interesting (55.7%)
  • It helps me drive traffic to my blog or Web site (53.5%)

About the same number (68.0% vs. 65.3%) said they used Pinterest on their blog and on Facebook, respectively.

  • The number of Pinterest boards each mom had ran from a low of 1 to a high of 83, averaging out at 18.
  • “Food/recipes” was by far (91.4%) the category/subject moms pinned the most. Others in the top 5 were “Crafts” (74.5%), “Home Décor” (55.5%)“How-To” (52.7%), and “Fashion” (39.5%).
  • Fewer than half of moms (42.3%) used Pinterest to plan events, with 78.7% of that number planning a child’s birthday party.
  • Interestingly, of the moms surveyed, only 4.1% just pinned original graphics, 5.5% only re-pinned others’ graphics, and the vast majority (94.5%) did a combination of both, with a quarter (25.1%) also creating original graphics specifically for pinning.
  • About two-thirds of moms (66.5%) both pinned when they came across something of interest and pro-actively searched for items to pin.

Moms’ top sources for re-pins:

  • Blogs of friends (65.5%)
  • Craft sites (49%)
  • Foodies (45%)
  • Their own blog (40%)

For marketers, Pinterest presents an opportunity to connect with moms by offering tantalizing visuals for them to pin and re-pin and bycreating Pinterest-based contests and other interactive activities to further engage this audience. This approach not only develops an additional social media connection but, because pins link back to their source, also drives incoming links to the brand’s online presence, impacting SEO.

Asked who was doing the best job among companies currently engaged on Pinterest, moms mentioned Lands’ End, Kraft Foods, Real Simple, Totsy, Home Depot and Disney Family Fun, among others. Kudos were given to those who pinned a variety of topics both from their own sources and others, who offered helpful recipes and who added great photos.

Read more: http://www.mediapost.com/publications/article/171187/to-interest-moms-try-pinterest.html#ixzz1r6OHwFCv

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Loss of a friend…Sharon Joffe -my childhood friend – left this world after years of suffering- Philanthropy Friday this week is for the Scleroderma Society

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Sharon Joffe was a stunning woman – so very beautiful in mind, body and spirit. We grew up in the same city, Johannesburg South Africa, and used to ‘double’ date. Her husband Stan, was her boyfriend from high school days, and together they made a stunning couple – she with her dark thick hair and flashing eyes, gloriously fit and sexy, full of life and laughs. and Stan, dashingly good looking, tall and tanned.  Sharon always had a wicked joke or two to tell which was sometimes silly, or naughty, and my, how she told it so very well. She would have us in hysterics as she told tales of funny things that happened to her. Her home was always welcoming as she moved across the world to live in the USA, welcoming to friends, family and everyone who didn’t have somewhere to go. She was a brilliant woman – teaching at UCLA, enjoying the campus life and remembering our early years at university in Johannesburg at The University of The Witwatersrand. There was tennis, skiing, dancing, parties, cooking, dinners both elaborate and casual – and so much traveling around the world – Italy being a favorite.

And then the dreaded disease of scleroderma hit her – just when her young daughter Lauren, was  graduating, with a future in fashion ahead of her. But such was the love that her children and family had for her that everyone rallied around. And Lauren decided to stay close, not leave and go to New York to find her dream, but rather to be with her mother and help her through the nightmare that would take up the next twenty years of all of their lives. Ilan, her son, and Stan, her father and stepmother, brother and sister in law, all members of her family and friends – came closer showing their love, and helping – but nothing and no one could stop the progression of her pain and suffering.

Sharon – you were so brave, so determined, so strong – and such a true and wonderful friend – I shall never forget you.

So today my donations and my dedication is for Sharon Joffe and the scleroderma Foundation.http://www.scleroderma.org/

What is scleroderma?

Scleroderma, or systemic sclerosis, is a chronic connective tissue disease generally classified as one of the autoimmune rheumatic diseases. The word “scleroderma” comes from two Greek words: “sclero” meaning hard, and “derma” meaning skin. Hardening of the skin is one of the most visible manifestations of the disease.

Who develops scleroderma, and when?

There are an estimated 300,000 people in the United States who have scleroderma, about one third of whom have the systemic form of scleroderma. Since scleroderma presents with symptoms similar to other autoimmune diseases, diagnosis is difficult and there may be many misdiagnosed or undiagnosed cases as well.

Localized scleroderma is more common in children, whereas systemic scleroderma is more common in adults. Overall female patients outnumber male patients about four to one, and the average age at diagnosis is in the forties.

Factors other than sex, such as race and ethnic background, may influence the risk of getting scleroderma, the age of onset, and the pattern or severity of internal organ involvement. The reasons for this are not clear. Although scleroderma is not directly inherited, some scientists feel there is a slight predisposition to it in families with a history of rheumatic diseases.

However, scleroderma can develop and is found in every age group from infants to the elderly, but its onset is most frequent between the ages of 25 to 55. When doctors say “usually” or “for the most part,” the reader should understand that variations frequently occur. Many patients get alarmed when they read medical information that seems to contradict their own experiences, and conclude that what has happened to them is not supposed to happen. There are many exceptions to the rules in scleroderma, perhaps more so than in other diseases. Each case is different, and information should be discussed with your own doctor.

What causes scleroderma?

The exact cause or causes of scleroderma are still unknown, but scientists and medical investigators in a wide variety of fields are working hard to make those determinations. It is known that scleroderma involves overproduction of collagen.

Is scleroderma genetic?

Most patients do not have any relatives with scleroderma and their children do not get scleroderma. Research indicates that there is a susceptibility gene which raises the likelihood of getting scleroderma, but by itself does not cause the disease.

What is the treatment for scleroderma?

At the present time, there is no cure for scleroderma, but there are many treatments available. Some are directed at particular symptoms like heartburn, which can be controlled by medications called proton pump inhibitors or medicine to improve the motion of the bowel. Some treatments are directed at decreasing the activity of the immune system. Some people with mild disease may not need medication at all and occasionally people can go off treatment when their scleroderma is no longer active. Because there is so much variation from one person to another there is great variation in the treatments prescribed.

It is a painful, slow, progressive and devastating disease. Those who have it show huge courage as did my dear friend Sharon. Her pain and suffering has ended – and she will stay in my heart as she was in her best years – gorgeous, full of life and humor and always giving.

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Tasty Thursdays – Crockpot Heaven – Filet Mignon – Cooking with Kids

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Here is a fabulous recipe for my very favorite approach to cooking – the crockpot. But instead of using a tough or less expensive piece of meat I am using New York steak or even Filet Mignon. Here are my two junior chefs having a snack while I get things ready for our cooking session.

Ingredients
2 New York Sreaks or Filet Mignon steaks
1 (8 ounce) packet onion soup mix
1 (8 ounce) packets brown gravy mix
3 cups water
2 cups peeled sweet potatoes cut into slices
1 cup baby carrots
1 medium onion
2 cloves of fresh garlic chopped
1 cup celery, chopped
I cup of sliced fresh mushrooms with stems discarded Salt, pepper, paprika as desired

Directions
Have the little ones hold your hand while you cut and chop  the onions, meat, garlic, mushrooms. They can also put stuff into the crockpot when ready – and stir it. Kids love stirring stuff – and expect it to be messy. I always put paper towels around the surface of whatever I am stirring ( or they are stirring) for easy clean up.

  1. Heat olive oil in a pan and saute garlic for a few minutes then remove to crockpot.
  2. Add onion to pan and saute until translucent.
  3. Add mushrooms to pan and sauté until soft.
  4. Add the whole mixture to the crockpot.
  5. In the meantime place vegetables in glass dish in microwave with some water and cook until to al dente ( not soft) 10- 20 minutes , drain excess water and add to crockpot
  6. In crock pot add steaks cut into bitesized pieces and onion soup to the onion garlic mushroom mix.
  7.  Whisk brown gravy and water in bowl then pour over steak mixture add salt pepper and paprika and gently mix. When vegetables are ready add to pot.
  8.  Cover on high and cook. It takes around 1/12 hours for medium steak.

This is divine! serve with butternut squash which you have roasted in it’s skin in the oven at 350 degrees for an hour or until tender then scraped out without seeds and skin and mashed with butter and served hot. Yum!

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Tuesday Tips – Making Blintzes! Cooking with Kids – who doesn’t love kids and blintzes?

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The Easy Way to Make Strawberry, Cherry, and Other Blintzes

 I love blintzes—always have.  I don’t know anyone who does not love blintzes.  So how come we don’t make them more often?

Blintzes aren’t hard but if you are making both the crepes and the filling from scratch, it does take time.  Now, I don’t make either from scratch—I use a mix for the crepes and a premade pastry filling either in Bavarian cream or cream cheese.  That makes it easy.

Oh, and you don’t need a special pan either—an 8 or 9-inch nonstick skillet works just fine.  We sell a special crepe pan and it works just fine.  It has lower sides and it’s a little easier to get under the crepes and flip them but my deeper 8-inch nonstick frying pan works and it’s a great multi-purpose pan, my “go to” pan for three egg omelets.

Today we’ll share the scratch recipes but remember, life’s easier with a mix and a premade filling.

Blintzes are made up of three parts:

  • The crepes
  • The filling
  • The topping

If you choose to make your crepes from scratch, a recipe follows.  Prepared Pantry sell both a classic crepe mix—and a chocolate crepe mix.

The traditional filling is made with cream cheese.  We’ve included a recipe for a strawberry cream cheese filling.  If you’re making a cherry or other filling, leave out the strawberries and add the other fruit. Prepared Pantry also offer Chubby Cherry Topping and it makes terrific blintzes.

Instead of making the filling from scratch, use a cream cheese pastry filling or a Bavarian cream pastry filling.  They are both scrumptious and they come in easy-to-use packages.  Clip the corner, squeeze out what you need, fold the corner over and save the rest for up to six months.

You can use fresh fruit or a bottle topping for your blintzes.  We’ve included a strawberry recipe but don’t overlook the cherry blintzes.  Just use Chubby Cherry or another topping right out of the bottle.

To make the strawberry cream cheese filling:

1/2 of an 8-ounce package of cream cheese
1 cup ricotta cheese
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup cut-up strawberries

In a food processor, a blender, or with an electric mixer, blend the cream cheese, ricotta cheese, sugar, the egg yolk, vanilla, and orange zest together until just smooth. Place the filling and the strawberries in the refrigerator until ready to use.

Tip: This recipe calls for uncooked egg. If you would prefer a substitute, use the equivalent in pasteurized eggs which are usually available in your grocer’s dairy case.

To make the strawberry topping:

3 cups strawberries, washed, hulled, and sliced
1/4 cup sugar
2 tablespoons orange juice

Mix the strawberries, sugar, and juice together in a food processor or blender until the sugar is dissolved and the strawberries are mashed. Some chunks should remain. Set aside in the refrigerator.

To make the crepes:

You’ll need a good nonstick pan to cook your crepes.  Again we’ve used a special crepe pan but an eight-inch nonstick frying pan works just fine.

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract
2 large eggs
butter

  1. Mix the flour, sugar, baking powder, and salt together in a medium bowl.
  2. In  a small bowl, whisk the milk, extract and two eggs together. Add the      liquids to the flour mixture and whisk together until smooth. My grandchildren just love this part – a good friend of ours, Celia Farkas and Les Mayers gave our grandchildren their very own whisks, measuring cups and spoons from Williams Sonoma – what a WONDERFUL gift! They use them and their little aprons every time we cook together!
  3. Heat a small skillet or crepe pan until medium hot. Melt some butter in the      pan. Pour about a quarter cup of the batter into the preheated pan.      Immediately tip and rotate the skillet so that there is a thin coating of      batter over the bottom of the pan. Cook until it is light-colored on one side and turn and cook on the second side. Remove the cooked crepe to a plate. Repeat, stacking the crepes between sheets of waxed paper. Cover them to keep warm. This recipe should make 10-12 eight-inch crepes.

Tip: The secret to cooking crepes is to rotate the pan to spread the batter as soon as it hits the hot pan.

To assemble the blintzes:

  1.   After the three parts are  staged, the blintzes are assembled and refried.  Though ths is not difficult, if you have never made crepes before, practice on the family  before you  invite company over. Your family will love you and with one  experience under your belt, you’ll be ready for company.
  2. Place a heaping tablespoon of filling and a heaping tablespoon of sliced      strawberries or other fruit on the bottom half of a crepe. Fold the bottom      up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. (See illustrations.) Repeat with the rest of the crepes.  Cover and refrigerate until you are ready to cook your blitzes. Children LOVE putting the filling in by the way – and its easy for them to do – with tasting of course!

To fry the blintzes:

  1. Melt two tablespoons of butter in the skillet or crepe pan. Place enough of the      assembled blintzes in the pan seam side down to fill the pan. Fry for about two minutes on each side or until golden and crisp. Keep the blintzes warm in the oven set at 250 degrees until ready to serve.
  2. Serve with more topping.

Oh I know these are not low cal – but every now and then – why not! You could also just make crepes, and sprinkle them with cinammon sugar – much lower in calories and fat and still quite satisfying. Your choice…..

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Philanthropy Fridays – The Gumball Foundation – The next generation of inner-city social entrepreneurs

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Today I am featuring the GUMBALL FOUNDATION.

A young man with few prospects of having enough money to pay for his college, created a business out of buying gumball machines and placing them into stores – and earned enough to pay for his education. This inspired him to help others to do the same. Take a look at this video!

Most of the students in the University system have expected to get a college education their whole lives.

However, much of the youth in California cities have to resist the pressures to seek wage pay jobs and other distractions. Many also experience an absence of adequate parental support to pursue higher education.

Although college-age minorities make up almost half of the college age population in California, they are very underrepresented in the University of California and state university system.

In the next two years all the state-funded University outreach programs for high school and middle school students will be eliminated.

In order to continue the achievement of minorities, an independent outreach program is necessary in local, state and national settings to motivate students to pursue heightened goals, such as a college education.

The Gumball Foundation program and curriculum is a self sufficient foundation seeking to engage middle school and high school students in an extracurricular business program.

The Foundation grants scholarships to students who apply and meet the eligible criteria.

The Foundation’s business program component enables students to run their own small scale vending machine business and use that as an incentive to save up and attend a four year institution.

Students will go through a curriculum that will teach them invaluable business skill sets that they can incorporate into their lives post graduation.

Learn more about the story.http://review.ucsc.edu/article.asp?pid=2860 and http://www.ucsc.edu/news_events/text.asp?pid=3477 and http://www.ucsc.edu/news_events/text.asp?pid=3527

Gumball Foundation recipients will attend:

University of California Santa Cruz University of California Los Angeles University of California San Diego University of California Davis University of California Riverside Pasadena City College East Los Angeles Community College Mount St. Mary’s College California State University Los Angeles California State University Northridge and Harvard University

Here is a picture of the awards ceremony – what an impact this organization is having on Social Entrepreneurship in the Inner City of Los Angeles. What can YOU do in your city?  http://gumballfoundation.org – go to the site to learn more and how to get involved!

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Tasty Thursdays – Aebleskiver – a Dutch Dessert that makes Cooking with Kids so much fun!

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How to Delight Your Family! Make aebleskiver!

I guarantee your family will love aebleskiver—Danish  puffed pastries.

Aebleskiver are extra special but easy enough that you can make  them often.

Make them from scratch or make  them from a mix.  Since they are called Danish Puff Pastries, they work as  a snack or a dessert but often they are served for breakfast.  They  certainly beat pancakes.  They’re great as your family’s signature breakfast  or for a special occasion.  Your family will appreciate you every time you  make them.

They’re easy. They’re  good. They’re fun.

See how easy aebleskiver are!

There  are five basic steps to making aebleskiver on the stovetop.

  • Step 1:  Heat the pan.   Put a dab of butter in each cavity.
  • Step 2:  Mix up your favorite batter – I use reduced fat Bisquick – and the recipe on the back for pancake mix is perfect for this – make it a little thicker than usual. the kids can do this job with you. Place a small scoop of batter in each cavity.
  • Step 3:  Add a spoonful of filling. This is the time to put in lemon curd, or choc chips, or caramel chips, or peanut butter chips, even a dollop of peanut butter especially the crunchy type works well! Let the children choose which filling they like the best even if you think it doesn’t work as well – as long as its tasty they will eat it!
  • Step 4:  Top the filling with another scoop of batter.
  • Step 5: Let the aebleskiver cook for a few minutes turning up the edge with a knife to check when it needs turning
  • Step 6:  Turn the aebleskiver and let the other side cook until done
  • Step 7: Tip it out onto a plate to cool a bit or you will find a lot of burnt tongues! Those fillings can get hot hot hot~!
  • Enjoy!

Serve then hot.  Drizzle them with syrup or a sauce or add a  dollop of whipped cream.

Mix your favorite fillings with your choice of batters  or mixes and top them the way you like.

You can buy the pan’s on line – Amazon sells them for about $23. And then use pancake mix ( I like the reduced fat kind) and add whatever else takes your fancy – lemon curd, chocolate chips etc. So buttermilk pancake mix, or Bisquick reduced fat biscuit mix.

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