My Valentine to the Readers

Even if you don’t have that special valentine today, or you are feeling sad and low… I, even a stranger to you, want you to know that someone DOES love you and saw you before the beginning of time. You are important; you were designed to come into this world, you have something to add, and you are still here for this purpose.

Be you…but be kind.

Don’t listen to naysayers.

Dig deep.

Keep going.

Happy Valentine’s Day❣️

 Psalm 139:15-16 (NLT) – “You watched me as I was being formed in utter seclusion, as I was woven together in the dark of the womb. 16 You saw me before I was born. Every day of my life was recorded in your book. Every moment was laid out before a single day had passed.”

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Fall in the Midwest

This past fall was some of the most beautiful scenery we’ve had here in Indiana for a few years. I did a lot more driving up through southern Indianapolis, Danville, Mooresville, and Plainfield due to the sad fact my mom had a stroke in October. She is fairly young and went in for a rather routine heart cath and stroked. (The odds were less than 1/2 percent.) All our lives changed that day.

I still have a hard time wrapping my head around it completely. When you see someone go from totally functional, driving, etc.. to needing help with everything and their mind just not all there…well, I still think I’m in shock. It all happened within an hour. It wasn’t a slow degredation, nor something we saw coming and could attempt to prepare ourselves for as we did with my husband’s father. He dealt with Parkinsons. It has just been a lot in such a short time with sudden adjustments.

Not only is mom dealing with a severe stroke, but they also found her heart to only be working at 25%. (According to her doctors, this heart thing could’ve been going on for years.) She had already been dealing with severe, undetermined pain for decades, along with pain from fibromyalgia. So, my poor mom has been through A LOT, and having entered that arena of severe pain, especially these last ten years myself, I am realizing just how REALLY TOUGH my mom truly is!!

Mom was over an hour away from us; first in the hospital, ICU, then went on to a rehab facility. So, I had a lot of time to drive and think. As I drove (and prayed), I thought of how much my mom would’ve loved these vibrant colors. She LOVES fall. She used to paint, and I thought she would’ve loved painting all this beautiful color!

While on the road, I positioned my camera to catch some of the fall foilage. (You may have already seen some of my IG photos.)

But here’s some of my video links: Driving through the Indiana countryside.

Driving the new I69 from Bloomington, IN up through Martinsville.

AND my YouTube channel: thentherestwo

I’m not a professional by any means but someday maybe my grandkids will see the clips along with everything the grandparents were up to. 😉

Garlic Buttered Shrimp and Asparagus

When I was younger, you couldn’t get me to eat ANY kind of seafood. None. Nada.

The thought of going to Red Lobster after church…just yuck.

I think it had something to do with the fact my dad used to take me fishing with him out on Balboa Bay in California. We used to be out for hours trying to catch fish…many a time we caught seagulls. 🎣 They’d sweep down and pick up our bait as the line was spinning out into the sky. Oh, the memories. But during those long hours of baiting, and smelling stinky fish all while drinking V8 out in the heat of the day, 🤢 well, it just seared it in my brain. “NO, YOU WIll NOT LIKE SEAFOOD!” 🐟🐠🦑🦐🦀

And I didn’t for many many years.

Then, somewhere between high school and college I was asked pleaded with (more than once) to try fried shrimp, and I actually “tolerated” it. (I think because it was fried, so I barely tasted anything seafoodish.) I later graduated on to trying grilled shrimp and scampi.

It was a big leap for me. 😂 I guess anything with garlic and butter on it has resonated with me.

So, here I am. Now sharing my own shrimp dish. Unreal.

But this turned out better than I would’ve thought as I’ve literally only made shrimp twice in my life. It met the hub’s satisfaction, so it’s going on the blog. 🙂

You will need:

1 lb peeled and deveined shrimp (Yes, I actually did this myself..I know!😱)

Olive oil to coat your pan

5 cloves of crushed Garlic (or jarred minced garlic can be used.)

1 stick of butter

Salt

*Red pepper flakes

*Smoked paprika

1 & 1/2 Lemons

*Parsley

*Asparagus cooked


*optional items

Instructions:

In a hot skillet, add olive oil just to smoking temperature. Next, add in the shrimp, constantly tossing till slightly pink (roughly a minute) and then add in your garlic and red pepper flakes (small amt) turning everything for about another minute being careful not to burn seasonings. Add butter to your liking. (If your butter is salted no need to add salt.) Add paprika, and finish with chopped parsley and lemon juice. You just want to toss your shrimp till they turn a darker pink and curl slightly. I then added steamed asparagus mixing it all together and added a bit more of the seasonings also more lemon juice. (This is all to taste.)

It assure you it will be delicious! 👌🏼

Just ask my hubby and this shrimp 🦐 eatin’ gal now. 😉

What is your favorite seafood and where would you like to be eating it about now? We just got a snowstorm, so I vote Hawaii!

Items to buy:

I love my pan: https://amzn.to/2DkT2Ar

Peeled & Deveined shrimp: https://amzn.to/2MoNqbC

WOK: https://amzn.to/2Cv7l3W

Chicken Salad Recipe

We recently bought some organic chicken breasts on sale and cooked them on the grill. They were so large, we had a lot of chicken left over, and I thought hmmm…what else can I make out of this chicken? 🤔 I remembered I used to make chicken salad often and hadn’t made it in a long time.

We just had a snowstorm overnight and since my hubby was preparing to watch the Colts playoff game, he asked if I’d make him some sandwiches.

Every time I’ve made chicken salad, it has turned out differently adding or omitting different ingredients.

But, I did my best to try and keep track of all the ingredients as I used them today. (You know me, I rarely follow a recipe, never measure anything, and just throw stuff together. 🤪)

Ingredients:

3 large, diced chicken breasts

Red grapes halved

1 diced boiled egg

4 diced celery stalks

3 diced green onion stalks

Mayonnaise as needed (I used low fat.)

Seasonings: onion powder, garlic powder, salt, and fennel. (But you could use just about anything you want.)

Instructions:

I previously seasoned the chicken and grilled it. You could also boil your chicken, use canned chicken, or make things really fast and simple and go buy a rotisserie chicken.

Next, I cut the chicken up smaller to make it easier to add to the food processor. And, I added a little mayo to help it break down easier.

Food Processor: https://amzn.to/2TVcnh9

After the chicken was the consistency I wanted, I added it to the bowl of diced celery, green onions, and egg and added about a cup more mayo till it was even creamier.

I then added the seasonings to taste and that was it!

You could even add walnuts, cranberries, or apples to your chicken salad. Initially, I thought about using sweet pickle relish until my husband requested grapes. There’s really 1 million ways you could make it. Ok not a million, but you get it.

My hubby loved it and wanted his chicken salad on Hawaiian bread. He’s presently waiting for the Colts to play in this snow. (They’re one game away from the AFC Championship game.) 🤞🏼

As for me, I went gluten free, so mine was on top of greens. 👌🏼 Once again, my chicken salad was a different recipe, but oh so good!!

A Reblog from Another Author: Narcissism

As you know, I follow several bloggers, counselors, psychologists, pastors…all writers here on WordPress Reader, and this came through my email recently (via my subscription to one of the authors’ newsletter). I’m just now getting around to my mail and reading some newsletters, while I recuperate from surgery. I thought I would forward (reblog) Ana’s article as it contains very useful information regarding narcissistic and/or toxic people. Towards the very end of the written material, you will have to click “view original post below” to read on. That’s where the information is so interesting and hits the nail on the head.

Also, you might consider ordering Ana’s book; it would be such a valuable tool.

Author quote: “You can’t have reality in a situation or relationship where there is none, especially a situation that is embellished with toxic behavior to push your buttons, play with your emotions and manipulate you to your lowest level like that with a NARCISSIST.”

Ana’s bio link: https://afternarcissisticabuse.wordpress.com/about-ana/

From her blog post:

After Narcissistic Abuse

From my Book – From Charm to Harm and Everything else in Between with a Narcissist! @ https://www.amazon.com/Charm-Harm-Everything-Narcissist-Narcissistic/dp/1523820179/ref=sr_1_1?s=books&ie=UTF8&qid=1468595784&sr=1-1&keywords=from+charm+to+harm

One of the most obvious signs of malignant Narcissism is the way they constantly malign others. They are constantly remodeling, redeveloping, and improving their own image at someone else’s expense through their acts of back-stabbing, triangulating, smearing, putting others down, constant negativity, betrayal, lies, extortion, etc. We must ALWAYS consider that love should never hurt a person nor take them down a road of destruction. Ultimately love can make us sad when we lose a loved one but that is the reality of unconditional love when someone near to us is suffering, or we lose them completely – and that is more or less grieving a REAL connection between two normally functioning people. Abuse at the hands of a Narcissist is psychological and emotional abuse MEANT to intentionally harm and damage a…

View original post 1,831 more words

Making An Easy Omelet

Making an easy omelette

You always love the look of a pretty omelette,

and you love the taste of an omelette, 😋

but then you think it has to be really hard to make one.

Well, think again!!

I was always fascinated by how quickly and beautifully the hotel’s cook could whip up all my ingredients into the perfect, fluffy breakfast.

And I wished (for years) I could as well. I thought I needed an expensive pan or special tools, but I soon realized it wasn’t that hard at all to make omelettes.

And in the past, I guess my kids were never very interested in eggs either, so now that I’m an empty nester, I’ve perfected it!😉

It really only took me about two tries to get it right, and I’ve been making them almost every morning for the last year. 🥚🍳

*********************

The items you will need for the perfect omelette are:

A small, nonstick pan is best.

A high heat spatula. I find a flexible rubber one is better for turning.

A cup to whisk in or some type of cup with a lid for shaking. ie shaker cup.

Ingredients:

1-3 eggs depending on how large you want your omelette. They go a long way!

1 dash of water or milk

And then, add any other ingredients you’d like to incorporate into your omelette.

ie. spinach, mushrooms, onions, peppers, bacon, sausage cilantro, avocado, feta and any spices you’d like. I like garlic and onion powder with a little basil and sometimes smoked paprika.

Just tailor it the way you (or hubby) would prefer.

Instructions:

1) Whisk or shake your eggs till well mixed. You can add your dash of milk or water for a lower fat omelette.

Also, I sometimes only use a few whites and one or two yolk for less cholesterol.

2) Get your pan to a medium high temperature and add a small amount of oil or butter.

3) Add your whisked mixture of eggs and any other items you’d like; don’t forget to season.

4) When the edges of the egg start to slightly cook you will see it begin to look like a pancake. You may even need to use your spatula to make a little hole to let the liquids cook better, or roll your pan around. I run the spatula around the edges to lift it slightly.

5) Don’t let the egg brown too quickly or cook on too high of a temperature. (You can tell by the edges getting brown.) Sometimes I even take the pan off the burner for a bit. Reduce the temperature till the egg mixture looks medium done. Place your spatula under one side folding the egg over itself.

NOTE: You don’t have to, but you can gently flip the egg over if you want to. It should cook through regardless of flipping, however.

6) Cook the omelette the remaining time till all ingredients look done, but not too brown.

7) If you put a lid on it at the end of cooking, it will puff up nice and fluffy.

TOOLS:Buy a nonstick pan: https://amzn.to/2TQDkCK
Buy the perfect spatula: https://amzn.to/2TV89WL
Yummy seasoning for EVERYTHNG: https://amzn.to/2RRswac

I like to top my yummy omelette with avocado slices or homemade salsa. 👇🏽

*Quick 15 min. salsa recipe here: https://thentherestwo.com/2017/01/12/easy-salsa-recipe/.

ENJOY! ☀️

Yummy (no bake) Protein Bites

I’m always making up some kind of protein bar or bite now that we’re trying to watch our carbs.

And, I’m always trying to find something to sweeten them, so that my hubby will actually eat them and not be tempted to bring home other desserts.

Because neither one of us need those!🤪

I’ve made several protein bites before all with a nut base. For sweetening, I often use dried cranberries, honey or dates. Sometimes I add in oats, chocolate or coconut 🥥. I just try different nut and seed combos from time to time.

You can really do anything. They’re different everytime I make them.

All the ingredients came from ALDIS by the way.

Score! 🙌

There’s no baking, and they literally took maybe 20 minutes to make.

Double score! 🙌 🙌

So, here’s what I came up with this past Saturday.

Oh, and my hubs loved them btw. 👍🏼


Protein Bites

Ingredients:

1 cup pecan halves

1 cup unsalted almonds

1/4 cup chia seeds

2T coconut oil

3/4 cup chopped dates

1t vanilla

Salt to taste

Instructions:

Blend everything really well in a food processor.

Then, roll the mixture into small balls, place on a pan lined with parchment or wax paper and refrigerate.

Makes 21 small balls.

(They can also be frozen for later.)

But there’s no waiting really. You can eat them right away like my hubby did!

He’s already asked me to make a second batch. 🤗

Enjoy!

Pathways

You never know what’s just around the bend (good or bad). Refocus to assure you don’t swerve too far off the chosen path you’ve been asked to travel.

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