All right, like most folks out there I tend to steer clear of spiders. I actually have been known to scream when I see one crawling around. They also have been known to send a shiver up my spine. Yet, I have tried to learn about them in order to lessen my fear. I have had one in my kitchen window since early spring, and I have really enjoyed watching her lay her egg's, and eat her pray. From what I gather, the male lives on the top of the window and the female (the one in the picture) lives on the bottom half. I was able to capture a photo of the new hatchlings as they burst out of the nest.
As I was showing my parents off this afternoon I spotted this large Yellow and Black Garden spider. I just loved how it made such a beautiful web. Often times it has been called a Writing spider, and I am sure you all can see why by just looking at the photo. So I hope you enjoy these pics, and they inspire you to take another look at these elusive creatures.
Monday, July 28, 2008
Sunday, June 22, 2008
An antioxidant bowl: Jean Carper
This stands to be one of my all time favorite soup/ meal!!!
I of course changed it up a bit, some days I skip the chicken and add white beans along with the black for a veggie meal (and veggie broth instead of chicken). I don't like the butternut squash in soup, so I add zucchini and yellow summer squash (looks like a yellow version of zucchini) . Colorful veggies and spices combine to deliver a hefty dose of health-protecting antioxidants, fiber and exotic Caribbean tastes. This proves to be yet another meal my kids eat, thank God.
Caribbean Chicken Stew
2 Tbs. canola oil *I use olive oil
1 large yellow onion,chopped *Shallots are also great to use here or even a red onion
1 large green pepper, chopped *I use red, yellow, or orange, just because I feel they are sweeter and tastier*
3 garlic cloves, crushed (Or more.....ummmmm)
2 tsp. cinnamon
1 tsp. each, allspice and nutmeg
1/2 tsp. cayenne pepper, or to taste
Salt to taste
1 bay leaf
1 16-ounce can diced tomatoes, no salt added
2 cups 99% fat-free, low-sodium chicken broth *or veggie broth
1 1/2 pounds boneless, skinless chicken breasts/thighs, boiled or poached, pulled into strips 1 1/2 cups winter squash, cubed (or substitute thick zucchini slices) * I add two little yellow squash and one zucchini
1 15.5-ounce can black beans, undrained
4 limes, each cut into quarters
Optional: cooked brown rice (adding the rice really makes it a full meal)
*On top of this all, I love cilantro chopped up and placed on top of this with the lime* As with any thing customize!!
In a large pot, heat oil. Add onion, green pepper, garlic; sauté 3 minutes. Add spices; sauté 3 minutes. Add tomatoes, broth, chicken, squash and beans. Simmer, covered, 20 to 25 minutes, stirring occasionally. Remove bay leaf. Serve over optional brown rice with juice from lime wedges.
Serves 8 Per serving: 221 calories, 18g carbohydrates, 23g protein, 6g fat (1g saturated), 60mg cholesterol, 6g fiber, 274mg sodium
I of course changed it up a bit, some days I skip the chicken and add white beans along with the black for a veggie meal (and veggie broth instead of chicken). I don't like the butternut squash in soup, so I add zucchini and yellow summer squash (looks like a yellow version of zucchini) . Colorful veggies and spices combine to deliver a hefty dose of health-protecting antioxidants, fiber and exotic Caribbean tastes. This proves to be yet another meal my kids eat, thank God.
Caribbean Chicken Stew
2 Tbs. canola oil *I use olive oil
1 large yellow onion,chopped *Shallots are also great to use here or even a red onion
1 large green pepper, chopped *I use red, yellow, or orange, just because I feel they are sweeter and tastier*
3 garlic cloves, crushed (Or more.....ummmmm)
2 tsp. cinnamon
1 tsp. each, allspice and nutmeg
1/2 tsp. cayenne pepper, or to taste
Salt to taste
1 bay leaf
1 16-ounce can diced tomatoes, no salt added
2 cups 99% fat-free, low-sodium chicken broth *or veggie broth
1 1/2 pounds boneless, skinless chicken breasts/thighs, boiled or poached, pulled into strips 1 1/2 cups winter squash, cubed (or substitute thick zucchini slices) * I add two little yellow squash and one zucchini
1 15.5-ounce can black beans, undrained
4 limes, each cut into quarters
Optional: cooked brown rice (adding the rice really makes it a full meal)
*On top of this all, I love cilantro chopped up and placed on top of this with the lime* As with any thing customize!!
In a large pot, heat oil. Add onion, green pepper, garlic; sauté 3 minutes. Add spices; sauté 3 minutes. Add tomatoes, broth, chicken, squash and beans. Simmer, covered, 20 to 25 minutes, stirring occasionally. Remove bay leaf. Serve over optional brown rice with juice from lime wedges.
Serves 8 Per serving: 221 calories, 18g carbohydrates, 23g protein, 6g fat (1g saturated), 60mg cholesterol, 6g fiber, 274mg sodium
Ok, so I have to say that at times when I go to visit my parents and my in-laws I really miss living on the banks of the St. Lawrence river. It has such a beautiful history. I have some special parts on the river I like to visit, and when I go home in July I look forward to meditating on the banks of the mighty river.
Thursday, May 29, 2008
Wanting to blog...
For quite some time I have wanted to sit and write. I love to read Karli, and Andrea's blogs. I get inspired daily! It seems I am usually busy reading things that other people write about. This blog was not intended to be about just food...but yet the "food" that my brain feeds off. The sunset, clouds shaped like waves of water, gardens in bloom, and of course the kids playing and being creative, these are the things that I would like to write about. I day dream, a lot, which takes up much of my free time... Many may see that as flaky, and at times I have to pull myself out of the clouds just to get things done around the house. So from time to time I will post some tid bit of myself. I would like to work myself up to a full time blog, but for now I will just see how it goes....Thanks for reading.
Sunday, March 16, 2008
Recently
These days I have been wanting more. More from life and more from myself. More from the books I read, or the interesting articles I come across. I want to feed my brain, its hungry.
Not only do I feed my brain, I feed my family. I enjoy feeding my family, its my mission. So I wanted to keep a record of how I feed my family and how I feed my brain. What better place then here. So keep an eye out for tasty treats for your body and brain.
Not only do I feed my brain, I feed my family. I enjoy feeding my family, its my mission. So I wanted to keep a record of how I feed my family and how I feed my brain. What better place then here. So keep an eye out for tasty treats for your body and brain.
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