Archive for March, 2009

  Tonights dinner feast….

dscn0506Sausage” Pattie Frittata and Julienne ‘Snip Fries (as in PARsnips):

A Frittata defined in Wikipedia

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.Nowadays, Italian-style frittatas are cooked in a pan designed for the purpose. It is dual-handled (usually nonstick) with a hinge that allows the pan to be opened or closed with a lid. The egg mixture is poured into the bottom portion and additional ingredients placed on top. After the bottom begins to cook the frittata is lifted slightly with a spatula so any additional egg rolls off the top and cooks on the bottom. This way the ingredients are baked only slightly into the top. Then the lid is closed and the frittata cooked to the desired consistency, traditionally well done


In Neapolitan cuisine and other similar cuisines in southern Italy, the frittata often contains spaghetti, macaroni, or another kind of pasta. Usually this pasta is left over from a previous meal and has sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese–a simple meal for a farmer or laborer.

Julienne: Instructions from Ehow.com

  1. Clean your cutting board and knife.
  2. Peel the skin from the vegetable if necessary.  
  3. Trim away any root or stem parts of the vegetable.  
  4. If the vegetable is round like a potato or carrot, cut it in half and lay it cut side down on the board. This will keep it from rolling. 
  5. Cut the edible part of the vegetable into slices about 1/4-inch thick. Cut around the seeds if necessary.
  6. Cut these slices into even strips 1/4-inch thick.

About now, you’re wondering if I will write any of this post myself.  The following recipe is all me, Guys.  Enjoy.

 Vegetarian Sausage Pattie Frittata   Serving 4 – 6.


  • 2 TBS olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 tsp minced garlic
  • 4 Morning Star Breakfast Patties * You might want to chop up into little cubes now or you can break apart while cooking if they are too hard from being frozen.
  • 2 cups baby spinach
  • 1 cup Egg Whites or Egg Beaters
  • 2 whole eggs
  • 2 TBS Plain yogurt
  • Pinch crushed saffron threads
  • Salt and pepper
  • 1/4 cup Grated cheese of choice (I used a 3 cheese italian mix)

Preheat oven to 375 F.

Heat large skillet on stove top over medium high heat. Add oil and when hot, add onion, peppers, patties. Saute approx. 4 minutes. Add garlic and saute another minute.  Add spinach, salt and pepper and saute JUST until spinach wilts..about 1 minute.  Remove from heat.

Beat together the eggs and yogurt. Mix in your saffron threads.

In a greased baking dish (brush with olive oil or spray with non-stick spray or line with butter), add your sauteed veg and patties. Pour the beaten eggs and saffron over the top.  Sprinkle on the cheese and bake for about 18-20 minutes.

Julienne ‘Snip-Fries * These are SO good!


  • 5- 6 Parsnips. Peeled and julienned as instructed above.
  • Water for boiling
  • 1 TBS olive oil and 1 TBS Canola oil
  • Salt and pepper
  • 1 tsp paprika or to taste

Place prepared parsnips in boiling pot of water. Cover. Boil 6-7 minutes or until JUST fork tender (not mushy).  Drain and dry on paper towel.  Heat oils in saute pan on high heat. When nice and hot, add the dried ‘Snips and season with salt (liberally like a french fry), pepper and paprika.  Saute on high heat until nice and brown…again, like a french fry.


 I’ll wish you all a good night and leave you with a beautiful email sent from my Uncle Ralph who lives in the UK:

One evening an old Cherokee told his grandson about a battle that goes on inside all people.

He said, ‘My son, the battle is between two ‘wolves’ inside us all. One is Evil. It is anger, envy, jealousy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.

The other is Good. It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion and faith.’

The grandson thought about it for a minute and then asked his grandfather: ‘Which wolf wins?’

The old Cherokee simply replied, ‘The one you feed.’


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This mornings healthy start was nothing fancy.  It was a Cappuccino Spiru-Tein shake. A bowl of Cream of Rye with 1 TBS Buckwheat Groats.  The cereal was cooked with 2 Sugar Cookie Sleigh Ride tea bags. Half of a very juicy orange on the side.

Sugar Cookie Sleigh Ride Cream of Rye with Buckwheat Groats added

Sugar Cookie Sleigh Ride Cream of Rye with Buckwheat Groats added

The packet of Spiru-Tein said “High Protein Energy Meal”.  It dawned on me that I never checked the carbohydrates of these Spiru-Teins, only the protein.  There are 11 grams of carbs in this shake.  That’s quite a lot considering the shake is coupled with a bowl of hot cereal AND fruit.  However, if one is going to go for a carbohydrate overload, the best time to do it is in the morning after exercise.  

Did you know that sometimes when you get that really tired feeling e.g. driving to work in the morning or after lunch, that it just might be your body processing all those carbohydrates?  Solution: Cut down on the carbs. and increase your protein.   If you don’t eat breakfast nor lunch and STILL feel tired…first – Shame on You! and second..your body is telling you it needs some fuel so EAT.

Working the bod… 

  • 32 minute treadmill run
  • 40 minutes back and tricep workout. The cable machine was used for the back and ending with close grip pull ups.  For triceps, dumbbells were used and tricep dips were the beginning exercise for arms.
  • The morning walk was a 3.5 mile walk with a little jog here and there. Beautiful morning to get out there.

As for any mishaps last night? Can you believe there WERE?!! Call me Ms. Klutz lately. 

1.  While trying to step over and avoid Shane, I whacked my arm on the microwave door and suffered one of those burn type scrapes.  You know …the ones that really hurt when exposed to water.

2.  While pulling out my little egg cooker (previously mentioned in “Gadgets“), the lid fell off and broke leaving glass chips in the cupboard and on the floor.  Bummer.  

The egg cooker will still work, it has to be covered with a make-shift foil lid.  A bit of an inconvenience but the nifty little tool still gets the job done.

I’m now off to get the Jeep’s oil changed. Oh Yippee! It’s such a long drive up those hills and around those curves to Richfield Springs…. not looking forward to it.   Saving Grace… it is a scenic route.

You all have a great day and make the most of it.

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A wonderful recipe for a first course choice or a main entree.  Serving 2 as a main course or 4 as an appetizer.



  • 4 Large portobello mushrooms. Cleaned with gills removed. Chop and save stems
  • 2 TBS butter, separated
  • 1/4 cup chopped onion
  • 2 tsp basil, dried (fresh would be better if you have it and if so, use 1 TBS)
  • 1 cup White wine
  • 10 oz Premium Crab meat
  • 1/4 cup bread crumbs
  • 1/4 cup Asiago cheese
  • 2 oz Goat cheese
  • 1/8 tsp each: sage, thyme, rosemary: mixed together and put to the side.
  • 1 can diced tomatoes, drained
  • 1 tsp minced garlic
  • 1/2 tsp oregano
  • salt and pepper to taste.
  • 16 Asparagus spears, marinated in 1 tsp lemon + 1 TBS olive oil + salt and pepper.

Preheat oven to 350 F.  Mix together the lemon and olive oil and pour on top of the cleaned and trimmed asparagus. Set aside.

Clean your mushrooms. Set aside the chopped stems.  Heat a saute pan over medium-high heat and add 1 TBS butter (or olive oil).  When hot, add the onions and cook 4 minutes.  Add the basil and continue cooking 2 minutes.  Add the wine, let boil to reduce slightly, about 4 – 5 minutes. 

Reduce heat to medium-low and add the crab meat and your mushroom stems.  Cook for 5 minutes.  Remove from heat and stir in breadcrumbs, asiago cheese, and goat cheese and mix well. Add salt and pepper to taste.

Melt the other 1 TBS butter, stir in the mixture of Sage, Thyme, Rosemary, and brush the inside of the mushroom cap with the melted butter herb mix.  Salt and pepper to taste.  Place the caps in a foil lined pan, lightly greased, and spoon the stuffing into the mushroom caps. 

Mix together the drained tomatoes, garlic, oregano, salt and pepper and put about 2 TBS on top of stuffing mix on each mushroom cap.   Cover each with 4 prepared asparagus spears.   Bake for 20 minutes.   Served with fresh peas.


What’s with the name?

Veneto is a region in the North of Italy.  Here is a small excerpt from Wikipedia about the area and it’s well known capital, Venice.

Veneto is an important wine-growing area. Among the best wines can be remembered: Soave, Bardolino, Recioto, Amarone, Torcolato, Prosecco, Tocai Rosso,Garganega, and Valpolicella. Other, more common wines are Verduzzo, Raboso, Moscato, Cabernet Franc, Pinot Nero, Pinot Grigio, and Merlot. Homemade wine making is widespread. After making wine, the alcohol of the pressed grapes is distilled to produce grappa or graspa, as it is called in the local language.

Among the best-known cheeses of Veneto the following should be mentioned: Asiago (PDO) (from Asiago), Monte Veronese (PDO), Piave (PDO), Morlacco, Grana Padano (PDO).

The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. ProsciuttoVeneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant.

Radicchiorosso di Treviso (PGI) is a peculiar vegetable with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice. The radicchioVariegato di Castelfranco (PGI) has a delicate and slightly sweet taste and a crunchy texture. Veronese Vialone Nano Rice from Verona (PGI) is a type of rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content. The Bean of Lamon (PGI) is particularly prized for its delicate flavour and extremely tender skin. The White Asparagus of Cimadolmo (PGI) has a characteristic scent and a very delicate taste. The White Asparagus of Bassano is a typical product of the northern part of the province of Vicenza. The San Zeno di Montagna (Verona) chestnut is another remarkable product. The town of Marostica is famous for its cherries.


Pleasant dreams and happy blogging! 🙂

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There was an accident in the kitchen last evening while preparing dinner so I am temporarily one typing finger short.   Therefore this mornings post will be told in pictures.

Wet walk - run with Shane after a leg work out preceeded by a 20 min.run.

Wet walk - run with Shane after a leg work out preceded by a 20 min.run.





Spiru-Tein Cherry Jubilee Shake with FUZE

Spiru-Tein Cherry Jubilee Shake with FUZE

Bob's Red Mill SC Oats cooked with 2 Vanilla Maple Tea Bags.  Banana and Coconut added. 1/2 a grapefruit

Bob's Red Mill SC Oats cooked with 2 Vanilla Maple Tea Bags. Banana and Coconut added. 1/2 a grapefruit

Put stubborn aloe plant under light in an attempt to get it to grow ... it's been a year.

Put stubborn aloe plant under light in an attempt to get it to grow ... it's been a year.

That’s it for now.  I would take a pic. of my injury but it’s too gross for me to look at it. Ted is having to change the bandages. 
Have a great day!

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Saturday night was a fun filled event for a very good cause.  It was the 2009 Charity Auction and Dinner to benefit the Lori Sullivan Memorial Endowment Fund, administered by the Upstate Medical University Foundation.  The event was held at The Springside Inn on Owasco Lake in Auburn, NY.  It was 80 + miles from Utica.  The trip, in summation, as follows.

Leaving the house became some what of a challenge.  It was after 1pm and the cake was due for Olivia.  I called to let the customer know we would be at her house with the cake by 2pm.  Ted and I had both packed an overnight bag but we had to prepare a fast lunch prior to hitting the road. Lunch was interrupted twice by a landscaper and then a friend.  We did manage to deliver by 2:30pm. 



En-route to Auburn, we made a gas and water stop. I picked up this SoBe Lifewater.  Fuji Apple Pear.  It was refreshing, not sweet, but a lot of flavor. Both of us loved it.


It was a beautiful, sunny, warm day for a pleasant drive.  We arrived at Springside Inn in plenty of time. Cocktails were not until 5pm and we arrived at 4:15pm. 

We found a very welcome surprise in our room.  A complementary bottle of white wine from a finger lake’s winery:







At 5:20pm, we went to join the CNY PCA club for cocktails.  There were so many interesting items for auction. 

The appetizers looked too tempting and we indulged.


The appetizers, moving counter clockwise, were smoked salmon with dill cream cheese and capers on crackers.  Toast points with a cream cheese dip. The dip was mild tasting but flavorful with cheese, olives, chives.  Stuffed mushrooms. It was a sweet potato stuffing but I thought there may have been some bacon in it (there was a hint of smokey taste to it), so I ate the ‘shroom and left the filling.  Lastly, a tomato bruschetta.

The dinner did not rate to get any photos.  The fish was a bit dry and the vegetables were overcooked.  Ted, on the other hand, enjoyed his beef choice for dinner.

We only managed to bid and win on one item, an Andretti Racing wind jacket.  All for a good cause.


Here are some pictures of us at Springside Inn.







We were up too early this Sunday morning for the Brunch offered at Springside.  We hit the road and stopped at a diner called Valley Inn in Skaneatles.  The menu offered “Frettas”.  A “Fretta” is not merely a “Frittata” spelled wrong, it is a scramble of eggs and all other ingredients.  This was my Vegetarian “Fretta” with dry rye toast.



Recipe of the Day

Spicy Peanut Molasses Cookies. 

  • 1/2 cup butter, softened to room temp.
  • 1/2 cup peanut butter
  • 2/3 cup dark brown sugar
  • 1 egg
  • 1/4 cup Molasses
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 3/4 tsp allspice
  • 2 2/3 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Preheat oven to 350F. Prepare baking sheets with just a light spray of non stick.  Mix together the first five ingredients.  Add all your spices.  Add your dry ingredients and mix well. The batter will be dry but you will be able form 1 1/2 to 2″ balls. Put these on your cookie sheet and bake about 15 minutes.   After the cookies have cooled, sprinkle with powdered sugar or make a glaze of powdered sugar, a little molasses and milk. 



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Last night we were to meet with friends and watch Syracuse play Oklahoma.  Following a lovely dinner, described further down in this post, we arrived at the sports bar, “Zebs”, to find our friends Rock, Jackie, and Bob quite upset with the “home team”.  It was half time and Syracuse were losing.  Now I’m not a basketball fan, but as I understand it, the half is considered very early in the game and there still might have been time for a come back.  I couldn’t understand the long faces. 

As the game resumed, Syracuse looked awful.  Now it was understood why everyone was so upset.  Ted thought it was time to leave since things looked pretty bleak for Syracuse.  Ok by me 🙂  We walked out the door before the game ended and, according to today’s paper, the Orangemen never recovered.  Sooners topped our guys 84-71.  Our friends stayed to watch the painful process of defeat.

On a different note, today is beautiful.  Shane and I thoroughly enjoyed our 6.3 mile run.   Shane had a shower upon returning home. He just hops right in now.  Too cute!  

I enjoyed my Saturday post run fruit:

An apple a day.....

An apple a day.....

 As well as enjoying a wonderful egg white omelet filled with left over meatless greens from last night, broccoli, a little spinach, spring onions, and feta cheese.  Spicy salsa on top. A slice of Brown Rice Bread on the side.

An Omelet Fit for a Saturday

An Omelet Fit for a Saturday



Let’s go back a few hours to last nights dinner which is not worthy of too much description.  We  , … I was a bit disappointed with one of our favorite places.  Ted loved his Veal Giovanni. 


Both of us enjoyed the featured Red Zinfandel.  Both of us enjoyed the steaming, hot fresh baked bread with garlic and basil flavored olive oil for dipping.



Only Joanne indulged in the meatless greens and Ted gave forewarning of his staving off this wonderful, Utica Italian appetizer, so they were ordered “hot”.  Lots of red cherry peppers.  FIRE IN THE HOLE!



The greens were followed by a salad. Nothing to rant nor rave about since it was …ah….iceburg lettuce.  Iceburg lettuce is simply water with crunch in my opinion. Nothing to it.




There was a dinner special which was haddock topped with crab meat and baked with mozzarella cheese.  The dish was a disappointment.  It was salty.  The cheese did not work with the dish. The fish was dry and overcooked.  Bella Cucina was not that busy and usually do not neglect to present a wonderful dining experience.  Last night however, the “A” team was not playing.

A fish dish unworthy of a descent photo

A fish dish unworthy of a descent photo

During our meal, Ted and I were discussing nutrition and the blog post of yesterday afternoon came up regarding fat in the diet.  Here is Ted reading the post from my cell phone. 



So as you can deduce, we never made it to the “Jazzmatazz” held last night. But the evening was enjoyable.

We picked up the DVD “Quantum of Solace”  a James Bond movie. BAD, BAD, BAD.  Worst J.B. movie they have produced yet.  Both of us fell asleep through most of it. 

Here is the Birthday cake order for today. Happy Birthday, Olivia!






This evening we are staying overnight in Auburn. There is a special auction benefit which the Porsche club is holding and Ted and I are up for it.  We are taking several items to offer up on the auction block.  Details tomorrow.

Super Saturday Everyone!

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In the local paper today, there was an article about low-fat diets offering many benefits.  This article does not mention anything about how important fat is in our diets. 

The “Double Edged Sword”?   We all want to reduce fat but if we do, we gain weight.    Swordsman:10505

Your body is such a smart machine.  It has a natural instinct for survival. If you deplete it of the necessary requirements to survive, it will devise a back up plan.  If you neglect to include fats and make up the difference in carbohydrates, you will go into “starvation mode” which will triger your liver to overproduce cholesterol and store it as fat.

Have you wondered, with all the popularity of low-fat diets and low-fat foods, why our society is putting on weight?  The reason is because the big words which are prominent on product labels are “NO FAT”. “FAT FREE”. “NO TRANS FAT”.   Consumers see those words and pick up the item thinking they are en route to a healthier, slimmer self.  No so.  What also should be written in big, bold letters are…”ADDED SUGAR.” “ADDED SALT”. “CORN SYRUP”.  “PARTIALLY HYDROGENATED SOYBEAN OIL”.  

Let’s give the manufacturer some credit. In order to make the product tasty and still be able to advertise less fat, something has to be increased or added (sugar and/or salt).  The sugar can add calories.  Salt, in excess, is not good for cardiovascular health.  If you do not have a means to work off added calories through exercise, you will soon discover that you are toting an extra couple of pounds, even though your diet choices have changed. 

Healthy fat makes you feel full. You will eat less.  The problem with no fat is more sugar, more calories and the result = an unsatisfied appetite.   Bingo!  You just broke the scale.  fat001s




We need fat for mental health. We need fat to lubricate our joints (in layman’s terms).  We need fat to deliver healthy nutrients throughout our bodies which come from the foods we eat so we will continue functioning in a healthy manner. 

Here is my unprofessional advice, merely offered as a nutrition enthusiast:  Fore-go the “Fat Free Chips” and grab  a handful of almonds.  If you need a little sweetness, dip a teaspoon into a jar of all natural peanut butter and lick it off… n  i  c   e        a   n  d      s     l     o    o    w    w    l    y

My personal daily fat intake is very low.  I supplement with EFA’s.   Essential Fatty Acids.  They provide just what the name implies:  Essential Fatty Acids.  Our bodies cannot produce these fats and therefore we must obtain them from outside sources.   The gel caps insure that I get my daily requirement of Omega 3’s, Omega 6’s and  Omega 9’s without the added calories. 

This seems like a long winded blurt about fats, but it really is important not to get wrapped up in the diet – slim thing.  Feel good about yourself and eat healthy.   There are TONS of great recipes out there and they include the use of butter and oils.  Give yourself a break.   Make something you’ve deprived yourself of this weekend and thoroughly … I mean THOROUGHLY enjoy it.

Here are some great resources for additional reading:

UPHS Nutrition

Women to Women

Kraft foods

Here’s to you! Want a drink?:10307

It’s happy hour! Happy lion:11281Yahoo!

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