Saturday, January 30, 2010

The Hairballs of Life


"Our greatest glory is not in never falling but in rising every time we fall." Confucius

Life has felt like a series of big hairballs the last few months. I have had one infection after an other. I'm out of work until Tuesday on Doctor's orders as he throws Levaquin and prednisone at it. It spite of feeling so lousy I still have joy in my heart today. While sorting through a pile of papers I found an old photograph of my Dad and was reminded that today is his birthday. He would have been 91 if he had lived. Having known the shelter of his love makes it easier to cope with the hairballs of life.

Dad never had it easy in his life. His mother died when he was a very small child. His stepmother was out of Grimm's Fairy Tales (think Snow White and Cinderella). He put himself through school. He worked in the CCC camps to support himself. He made it on his own. He made it through with a sense of humor that bordered on the bizarre. He was always generous, especially to his children and only grandchild.

I became my most politically active when I went away to college. Through phone calls and long letters Dad listened to me, gave me advice, and most of all never, ever told me to stop. I know there were times when he was terrified at his head strong daughter out canvassing the street to get signatures on a sensible gun control legislation. I know he was worried that my very vocal support of equal rights for the LGBT community would put me into the kind of dangerous hatred that we see constatly about Gay rights.

One of the most important things my Dad taught me was to have an open mind. He encouraged me to read and we happily traded books throughout our life together. Dad and I had the same fascination about the paranormal. After poring through numerous books we decided to go with Hamlet when he said, "There is more in heaven and earth, Horatio, then is dreamt of in your philosophy."

Dad was a true middle of the roader when it came to politiccs. He was amused by my liberal politics and would debate me about my ideas not to try and talk me out of them but to make sure that I thought carefully about them and was certain that this was my philosophy.

He was proud of me and the science fiction conventions I ran because I donated all profits to charity. He was proud to realize that he had instilled in his only daughter a desire to help the peoples of this planet as well as the planet itself.

He was my best critic when it came to my art and writing. He was my biggest fan when it came to my cooking. I was visiting for a week and as always I cooked that week. He took me to the grocery store and introduced me to some friends he had run into. He said "This is my daughter Michele. She is the finest cook I have ever known."

So Happy Birthday Dad, I really miss you. You are always in my heart. I dedicate my efforts to you in trying to make this a better place for all humans who live on this planet and to make sure our poor batterred Mother Earth survives too.

Friday, January 29, 2010

Sticks to the Ribs




Sticks to the Ribs. We end the week with recipes for ribs. I love ribs. They are messy and fun and if made right absolutely delicious. These last couple of recipes have a Chinese flavor to them. As you look back over the recipes I have given you will notice that there is a variety of influences in my cooking. I grew up in the San Francisco Bay Area and the ethnic mix there has influenced not only my cooking but my life. Like a large number of people who call themselves Americans I am a mixture of ethnic groups. I am predominantly Irish and Scottish. I also have Cherokee, English and Pennsylvania Dutch in me. I am proud to have friends of many different races, colors, creeds, religions, and sexual orientations. We are all members of the human race and we all have the same needs, wants, hopes, and dreams. We have one little fragile blue-green planet to live on that we need to treasure and care for. It is in the sharing of our differences in food, culture, philosophies, etc. that we can teach others to realize that in the end we are all one.


Chinese BBQ Ribs
Serving Size: 6
Preparation Time:0:15 - Start to Finish Time: 3:00
"A summer favorite with a twist of the Orient for the cold winter months."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5½ pounds pork country-style ribs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon mustard powder
½ teaspoon five-spice powder
½ teaspoon cayenne pepper
1 cup Chinese BBQ Sauce – See recipe for Chinese BBQ Sauce follows

Mix the dry spices together and rub into the ribs on all sides. Let marinate for 30 minutes.

Heat oven to 350°F. Place ribs on a broiler or racked pan large enough to spread out single file. Bake for 1½ hours. Raise heat to 425°F. Brush ribs with Chinese BBQ sauce. Bake for 15 minutes. Turn ribs over and brush with sauce. Bake for 15 minutes.

Per Serving: 684 Calories; 53g Fat (71.1% calories from fat); 48g Protein; trace Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 520mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.


Chinese BBQ Sauce
Serving Size: 4
Preparation Time: 0:10 - Start to Finish Time: 0:40
"A great tasting sauce with the flavors of the Orient."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole shallots -- minced
3 cloves garlic -- minced
1 teaspoon fresh ginger root -- minced
1 tablespoon olive oil
6 ounces no salt added tomato paste
¼ cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons Dijon mustard
¼ teaspoon crushed red pepper
4 tablespoons molasses

Heat oil in saucepan on medium. Add shallots, garlic and ginger. Cook until softened. Add rest of ingredients and cook until it starts to bubble, stirring to prevent burning.

Notes: This can be used as a basting sauce or as a condiment.

Per Serving: 177 Calories; 5g Fat (21.6% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 586mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 1½ Other Carbohydrates.


Cherry Ribs
Serving Size: 8
Preparation Time:0:10 - Start to Finish Time: 12:00
"Fall off the bone tender and sweet ribs. Yummy!"

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork country-style ribs
8 ounces no salt added tomato sauce
2 tablespoons balsamic vinegar
½ cup brown sugar, packed
1 whole shallot -- finely minced
1 clove garlic -- finely minced
2 tablespoons molasses
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
12 ounces cherry cola

Trim excess fat off of ribs. Put in a glass container.

Mix all ingredients except cherry cola together. Pour over ribs. Cover and refrigerator for several hours or overnight.

Put ribs in a crockpot. Pour sauce over ribs. Add cherry cola.

Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Per Serving: 470 Calories; 29g Fat (55.7% calories from fat); 27g Protein; 25g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 137mg Sodium. Exchanges: 3½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.


Plum Good Ribs
Serving Size : 6
Preparation Time :0:15 - Start to Finish Time: 2:00
"A great rib with the sweet taste of Chinese plum sauce."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork country-style ribs
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon mustard powder
½ teaspoon five-spice powder
½ small sweet onion -- minced fine
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
1 tablespoon olive oil
6 ounces no salt added tomato paste
¼ cup plum sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon molasses

Mix salt, pepper, mustard powder and five spice together. Rub onto ribs and let them marinate for 30 minutes.

Heat oven to 350°F. Put ribs on a broiler pan or racked pan large enough to spread out single file. Bake for 1 1/2 hours.

While ribs are cooking make sauce.

Heat olive oil in saucepan and add onions. Cook until caramelized. Add ginger and garlic and cook a couple minutes more.

Add tomato paste, plum sauce, rice wine vinegar, soy sauce, Dijon mustard and molasses. Heat until boiling. Reduce heat and simmer for 30 minutes.

Raise heat to 425°F.

Brush ribs with sauce and bake for 15 minutes.

Turn ribs over and brush other side with sauce and bake for 15 minutes.

Serve with additional sauce.

Per Serving: 697 Calories; 51g Fat (66.2% calories from fat); 45g Protein; 13g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

Thursday, January 28, 2010

The Main Event


Yesterday’s recipes were what might be called the half time events. The sides or what a lot of us really watch when we don’t really care what team is playing. You know for those of us who grew up watching the Oakland Raiders or San Francisco 49ers and still look over at our Joe Montana autographed picture on the wall and sigh. I’m sure everyone has their favorite half time. Mine was the one with U2 after 9/11. I find Bono to be one of the most amazing men alive. Then I have a soft spot for Celtic men. ;-)

Crockpot Chili Con Carne
Serving Size: 6
Preparation Time: 0:15 - Start to Finish Time: 4:00
"An easy to make chili for those days when it is too hot to heat up your kitchen."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces canned tomatoes with jalapenos -- drained
4 ounces LaVictoria diced green chilies -- drained
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 wine

In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours. Remove bay leaf.

Per Serving: 289 Calories; 10g Fat (34.9% calories from fat); 18g Protein; 26g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol; 649mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; ½ Vegetable; 1 Fat; 0 Other Carbohydrates..



Spicy Beef Stew in a Crockpot
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 8:15
"This spicy stew will fill your house with a wonderful fragrance."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 whole bay leaves

Coat stew meat with flour, salt, paprika and pepper. Place in crockpot. Place rest of the ingredients in the crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.

Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.

Meatball Stew
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 4:30
"An easy to make stew that you can cook in a crockpot."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds potatoes -- petite golden
1 small onion -- diced
1 clove garlic -- minced
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn kernels
1 cup salsa -- extra chunky
1 cup red wine
8 ounces no salt added tomato sauce
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
1½ teaspoons Italian seasoning
1 pound ground beef, extra lean
1 clove garlic -- minced
3 tablespoons green onions -- minced
1 cup bread crumbs
1 whole egg
1 tablespoon low sodium Worcestershire sauce
1 tablespoon no salt added tomato paste
¼ cup red wine
2 tablespoons olive oil
1 teaspoon Italian seasoning

Cut potatoes into quarters. Put into crockpot. Add onions, garlic, beans, peas, corn and salsa. Mix well.

Mix together red wine, tomato sauce, Dijon mustard, Worcestershire sauce and Italian seasoning. Mix together well. Pour over vegetables and mix well.

Mix together ground beef, breadcrumbs, garlic, green onions, Worcestershire sauce, eggs, Italian seasoning and tomato sauce together. Mix well. Shape into 1 inch meatballs.

Heat oil in large frying pan. Add meatballs. Brown on all sides. Put meatballs into crockpot. Add ¼ cup of red wine to frying pan and cook stirring up all of the browned bits from frying the meatballs. Pour over
top of stew.

Cook on high for 3 to 4 hours until vegetables are cooked through.

Per Serving: 390 Calories; 15g Fat (36.2% calories from fat); 18g Protein; 41g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 401mg Sodium. Exchanges: 2 Grain(Starch); 1½ Lean Meat; 1½ Vegetable; 2 Fat; 0 Other Carbohydrates.



Tex-Mex Taco Casserole
Serving Size : 8 Preparation Time :0:10 – Start to Finish Time: 0:50
"A hearty and tasty casserole with the taste of the Southwest."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice
1 pound ground beef, extra lean
4 ounces green chilies -- drained and diced
14½ ounces no-salt-added whole tomatoes -- drained and diced
11 ounces corn with red and green peppers -- drained
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon hot pepper sauce
6 ounces no salt added tomato paste
1 cup red wine
16 ounces fat-free refried beans
1 cup tortilla chips -- broken
1 cup cheddar cheese, low sodium -- shredded

Cook ground beef, onions and garlic in a large frying pan over medium heat until the onions are soft and no pink remains in the beef.

Add tomatoes, corn, green chilies, tomato paste, hot sauce, chili powder, cumin, oregano, salt and red wine. Cook 15 to 20 minutes or until most of liquid is absorbed.

Add rice and beans, stirring to break up the beans. Mix thoroughly. Place in a 2 quart casserole. Top with tortilla chips and cheese. Bake in a 400°F oven for 15 to 20 minutes.

Per Serving: 563 Calories; 23g Fat (37.2% calories from fat); 23g Protein; 64g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 743mg Sodium. Exchanges: 3½ Grain(Starch); 2 Lean Meat; 1½ Vegetable; 3 Fat; 0 Other Carbohydrates.


Tri-State Pizza
Serving Size: 16 (2 pizzas)
Preparation Time:0:10 - Start to Finish Time: 0:28
"Pepperoni, Canadian bacon and mushrooms. Three favorite pizza toppings in one delicious pizza."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
¼ teaspoon crushed red pepper
1 teaspoon Italian seasoning
1 clove garlic -- minced fine
1 small onion -- minced
8 ounces mushrooms -- sliced
8 ounces Italian six cheese -- shredded
5 ounces Canadian bacon -- diced
3 ounces pepperoni slices
vegetable cooking spray

Heat oven to 400°F.

Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl.

Spray 2 pizza pans with vegetable spray. Divide dough into two equal parts and spread evenly in each pan. Divide the sauce evenly between the two pans spreading evenly across the dough. Top each pizza with the pepperoni, Canadian bacon and mushrooms. Sprinkle with the cheese.
Bake at 400°F for 18 minutes.

Per Serving: 181 Calories; 7g Fat (33.7% calories from fat); 10g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 1 Vegetable; ½ Fat.

Wednesday, January 27, 2010

“Souper” Bowls


When the weather gets really cold we turn to food to try and warm us. A good bowl of soup is nourishing for the body. In the same way a good book is nourishing for the mind. A good deed is nourishing for the soul. I mentioned yesterday that I like to be happy. I acknowledge though that I have mood swings. I have a large dollop of Irish and Scottish in me and am prone to those Celtic mood swings. It is something that I used in my pursuit of a theater degree. I use it in my writing. I use it in my art. It is an integral part of my artistic temperament. It makes me, me.

A note on the pasta salad. One evening at 10 PM I realized that it wasn’t Friday it was Saturday and I needed a salad for the church choir picnic the next day. The stores were closed so I looked into my refrigerator and pantry to see what I could possibly turn into a picnic type salad. Borrowing a phrase from Indiana Jones I came up with what has since become one of the most requested recipes I’ve ever made. So naturally it is called “I’m Making This Up As I Go Along Pasta Salad.”

Crockpot Baked Beans
Serving Size: 12
Preparation Time: 0:10 - Start to Finish Time: 10:00
"These slow baked beans are delicious!"

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small white beans
½ cup brown sugar -- packed
2 large onions -- cut in chunks
¼ cup dark molasses
¼ cup maple syrup
6 ounces no salt added tomato paste
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
12 ounces cherry cola

Soak beans in water overnight.

Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.

Per Serving: 346 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.


Chili Soup
Serving Size: 10
Preparation Time:0:10 - Start to Finish Time: 0:50
"An easy to make but hearty soup."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14½ ounces no salt added stewed tomatoes -- drained & diced
32 ounces low sodium beef broth
1 small onion -- diced small
16 ounces fat-free refried beans
16 ounces low sodium kidney beans, drained & rinsed
1 tablespoon chili powder
½ teaspoon cumin powder
½ teaspoon dried oregano
1 pound extra lean ground beef
8 ounces no salt added tomato sauce
1 tablespoon Worcestershire sauce
4 ounces diced green chilies
1 teaspoon seasoned salt

Brown the ground beef in a saucepan. Drain fat. Add rest of ingredients and heat to boiling. Reduce heat and simmer for 30 minutes.

Notes: You can put everything in a crockpot and cook on LOW for 6 to 8 hours or HIGH 3 to 4 hours. You don't have to brown the meat first.

Per Serving: 242 Calories; 8g Fat (30.2% calories from fat); 18g Protein; 24g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 470mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


Potato/Corn Chowder
Serving Size: 8
Preparation Time:0:10 - Start to Finish Time: 6:00
"A delicious soup that you can make in a crockpot."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces frozen potatoes, hashed brown -- with onions & peppers a.k.a. Potatoes O'Brien
30 ounces low sodium canned corn
15 ounces no-salt-added cream-style corn
2 ounces pimientos -- diced
12 ounces evaporated skim milk
8 ounces ham cubes
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon chives, freeze-dried
1 teaspoon lemon pepper
1 tablespoon Dijon mustard

Add all ingredients to a crockpot and mix well. Cook on Low for 5 to 6 hours or High for 2 to 3 hours.

Per Serving: 418 Calories; 15g Fat (31.2% calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 538mg Sodium. Exchanges: 3 ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.


I'm Making This Up As I Go Along Pasta Salad
Serving Size : 8
Preparation Time :0:25 - Start to Finish Time: 1:30
"The result of realizing at 10:30 P.M. that I need a salad for a picnic the next day. Using what I had in the pantry and refrigerator I came up with this salad."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces macaroni -- cooked and drained
4 whole hard-boiled eggs -- chopped
4 whole sweet pickles -- chopped
2 ounces pimiento -- diced
4 ounces black olives -- sliced
1 medium sweet onion -- diced fine
3 tablespoons balsamic vinegar
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
¼ teaspoon paprika

Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.

In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.

Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.


Zippy Potato Salad
Serving Size : 8
Preparation Time :0:30 - Start to Finish Time: 4:30
"This recipe proves that potato salad does not have to be boring."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 whole sweet pickles -- chopped
4 whole eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon Dijon mustard
2 stalks celery -- chopped

In pan with boiling water, place potatoes; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl. Add celery, garlic, pickles, eggs and onion.

In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. Add dressing to potato mixture and mix thoroughly.

Cover and chill 4 to 6 hours or until next day. Makes 8 servings.

Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.

Tuesday, January 26, 2010

Sweet Solutions


Continuing with my recipes I turn today to the sweet side of desserts. My mood had been pretty sour without the use of my art/internet computer and I needed to lighten up. I am a firm believer in that we make our own happiness. We shouldn’t sit around and expect others to make us happy. Happiness is something that can not be purchased. I’ll admit that money can give you things you enjoy but it isn’t the same as true happiness. A true happiness is the feeling that it is great to be alive. It is the way you tell the world that you are not going to ever keep me down because I will not allow it. I want to feel my best and be happy. I want to experience joy and for me that includes sharing with others.

Chocolate-Peanut Butter Bars
Serving Size : 24
Preparation Time :0:10 - Start to Finish Time: 0:35
"A delicious chewy cookie with the great taste of chocolate and peanuts together."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup butter -- softened
¾ cup peanut butter, chunky
1 cup dark brown sugar -- packed
3 large eggs -- room temperature
1 teaspoon vanilla extract -- *see Note
1 teaspoon almond extract -- *see Note
2½ cups flour, all-purpose
1 teaspoon baking soda
12 ounces semisweet chocolate chips -- *see Note
1 tablespoon molasses
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
vegetable oil spray

Preheat oven to 350°F.

Cream together butter, peanut butter, sugar, eggs, vanilla, almond, nutmeg, cinnamon, ginger and molasses until light and fluffy.

Add baking soda and flour. Mix until well blended. The dough will be stiff.

Add chocolate chips and mix well.

Spray a 15½ x10½x2 inch jelly roll pan or cookie sheet. Spread dough evenly.

Bake in a 350°F for 20-22 minutes.

Cut into 24 squares. Store at room temperature in an air tight container.

Notes : Use real vanilla and almond extract. Don't use imitation.
I use mini chocolate chips.

Per Serving: 260 Calories; 15g Fat (48.6% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 2½ Fat; 1 Other Carbohydrates.


Fluffy Cake with Fruit Filling
Serving Size : 16
Preparation Time :0:10 - Start to Finish Time: 1:00
"An easy to make cake with fruit inside."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1½ cups granulated sugar
4 whole eggs
1 teaspoon almond extract
2 cups all-purpose flour -- sifted
2 teaspoons baking powder
21 ounces pie filling -- *see Note

Heat oven to 350°F.

In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.

Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45 to 50 minutes or until golden and cake tests done.

Notes : Use your favorite flavor of fruit pie filling. The fruit filling will sink into cake while it bakes.

Per Serving: 248 Calories; 13g Fat (45.7% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2½ Fat; 1½ Other Carbohydrates.


Orange-Chocolate Fudge
Serving Size : 48
Preparation Time :0:10 - Start to Finish Time: 2:00
"A luscious blend of orange and chocolate. Pure heaven."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces semisweet chocolate chips
1 teaspoon orange extract -- pure
14 ounces low-fat sweetened condensed milk
7 ounces marshmallow fluff

Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.

Remove from heat.

Add orange extract and marshmallow cream. Mix well.

Spread in a buttered 13x9x2 inch pan. Let cool.

Notes : For the best taste use pure orange extract not imitation.
You can add a ½ cup of chopped walnuts if you wish.

Per Serving: 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

Banana Chocolate Chip Cake
Serving Size: 16
Preparation Time: 0:10 - Start to Finish Time: 0:40

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1 cup flour, all-purpose
1 stick butter -- softened
2 medium bananas -- ripened
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 whole eggs
¼ cup walnuts -- finely diced
1 cup semisweet chocolate chips
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 teaspoon vanilla extract -- pure
vegetable cooking spray

Heat oven to 375°F.

Cream together the butter, brown sugar, eggs and bananas. Sift together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Add to creamed mixture. Add vanilla extract, walnuts and chocolate chips. Mix until blended but don't over beat.

Spray a 9x9x2 inch square pan. Spread mixture evenly. Bake at 375°F for 35 to 40 minutes or until a toothpick inserted in middle comes out clean.

Per Serving: 217 Calories; 11g Fat (42.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 175mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.

Monday, January 25, 2010

The Challenge of Whetting the Appetite


In yesterday’s post I told of my frustration at not having my art and internet computer for over a week. Not being able to do my art along with still being sick has taken a toll on my moods. I was looking for something to do that wasn’t strenuous since I have no energy and to take me out of my blue funk. Realizing that I know people who like to cook I decided to share some of my recipes as we work our way towards Super Bowl Sunday. Sometimes we need to sit back and realize that there are things outside our hands and just deal with it. I know now that I have an ace in my hand because all I need to do is tell the people in the shop my computer is fixed now or I take the business away from them now and give it to someone else. When you run into a roadblock deal with the roadblock and look for a way around it.

Today I have some appetizers for you. One is my way of doing deviled eggs. The pizza rolls were a favorite of my staff when I was running my science fiction convention. The other two are different and a little more work but worth it.

Deviled Eggs
Serving Size: 12
Preparation Time: 0:05 - Start to Finish Time: 0:25
"Dijon mustard adds a nice spicy bite to these eggs."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole eggs, hard-boiled
4 tablespoons low-fat mayonnaise
¼ teaspoon paprika
¼ teaspoon garlic salt
1 teaspoon chives, freeze-dried
1 teaspoon Dijon mustard

Cut eggs in half lengthwise. Put yolks in small bowl. Add rest of ingredients to egg yolks and mix until fluffy.

Spoon or pipe egg yolk mixture back into egg whites.

Per Serving: 53 Calories; 4g Fat (70.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat; 0 Other Carbohydrates.

Mini Pizzas
Serving Size: 24
Preparation Time: 0:10 - Start to Finish Time: 0:15
"An easy to make appetizer size pizza."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces no salt added tomato sauce
6 ounces tomato paste
1 small onion -- diced
2 cloves garlic -- minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
12 English muffins -- split
7 ounces pepperoni slices
1 cup Italian Six Cheese

In a small bowl mix tomato sauce, tomato paste, onion, garlic, Italian seasoning and crushed red pepper.

Split the muffins into 2 slices. Spread 1 tablespoon of the sauce mixture, top with 4 slices of pepperoni, and sprinkle with cheese.

Toast in a toaster oven set to medium to dark and heat until cheese melts.

Per Serving: 148 Calories; 6g Fat (36.6% calories from fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; ½ Fat.

Fiesta Pinwheels
Serving Size: 32
Preparation Time: 0:20 - Start to Finish Time: 4:35
"A spicy and delicious appetizer with the flavors of the Southwest."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces refrigerated pizza crust dough
2 cups four-cheese Mexican-style shredded cheese
16 ounces fat-free refried beans
14½ ounces canned tomatoes with jalapeños -- drained
4 ounces La Victoria diced green chilies -- drained
1 small onion -- minced fine
2 cloves garlic -- minced fine
1 teaspoon chili powder
¼ teaspoon cumin powder
6 ounces no salt added tomato paste

Cover back of cookie sheet with plastic wrap. Spread pizza dough in a rectangle to cover sheet.

Mix tomatoes with jalapeños, green chilies, tomato paste, onion, garlic, chili powder and cumin together.

Spread refried beans over pizza dough.

Spread ½ of the tomato mixture over refried beans. Sprinkle with ½ of the cheese. Repeat tomato and cheese layers.

Using plastic wrap roll the dough lengthwise into a tight log. Pinch the seam together.

Seal the roll tightly in plastic wrap and chill in the freezer for several hours. When firm move to the refrigerator overnight.

Heat oven to 400°F.

Remove plastic-wrap and slice the log into 32 slices. Place on a greased cookie sheet.

Bake for 15 minutes.

Notes: Pillsbury canned pizza dough found in the dairy case.

Per Serving: 66 Calories; 2g Fat (30.5% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 228mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fat.


Oriental Meatballs in Plum Sauce
Serving Size: 16
Preparation Time: 0:10 - Start to Finish Time: 0:30
"A ginger spiced meatball in a chili/plum sauce. Delicious!"

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
½ cup bread crumbs -- plain
1 whole egg
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
3 teaspoons green onions -- minced fine
1 tablespoon soy sauce
15 ounces purple plums in heavy syrup
½ cup chili sauce – I use Tiger Sauce brand
1 tablespoon Dijon mustard

Remove pits from plums. Place plums, juice from can, chili sauce and Dijon mustard in a blender. Process until smooth.

In a medium size bowl add ground beef, breadcrumbs, egg, garlic, ginger, green onions and soy sauce. Mix well. Shape meat into 64 ¾ to 1-inch meatballs. Place in a 13x9x2-inch pan. Cover with sauce. Bake in a 350°F oven for 20 minutes.

Per Serving: 110 Calories; 5g Fat (44.1% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; ½ Fruit; ½ Fat; 0 Other Carbohydrates.


Pizza Rolls
Serving Size: 32
Preparation Time: 0:15 - Start to Finish Time: 0:30
"Crescent rolls with pizza filling."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces no salt added tomato sauce
32 each Pillsbury crescent roll
1 tablespoon dried onion -- minced
½ teaspoon garlic -- dried and minced
½ teaspoon Italian seasoning
2 cups Italian Six Cheese

In a small bowl mix tomato sauce, onion, garlic and Italian seasoning. Let stand 10 minutes until onion and garlic have rehydrated.

Separate crescent rolls into pieces. Spread 1 teaspoon of the sauce down the entire length of the roll. Sprinkle with cheese. Place on an ungreased cookie sheet and bake at 375°F for 15 minutes.

Per Serving): 134 Calories; 7g Fat (50.9% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 267mg Sodium. Exchanges: ½ Grain(Starch); 0 Vegetable; 1 Fat.

Sunday, January 24, 2010

Dipping into Frustrations


It has been an extremely frustrating week. My computer broke down last weekend and it has been just sitting in the shop since Monday. As of 4 PM Friday they hadn’t even looked at it. Our Network Administrator at work is finally back and if there is no progress by tomorrow I will get the computer and he will fix it for me. From now on he is my go to person for my computers. The question for me is how to channel my frustrations? I can’t do art since everything I really need is on the other computer. The internet off of dialup is working at glacier speed. At three this morning I gave up on sleep for a while since the infection is in my ears and the pain was too bad to allow sleep to come and I turned on my work horse computer with all my recipes on it. Viola! I have an original recipes cookbook with 161 recipes in it. I have been working for years on how to eat healthier but not give up taste and this was the results of those years of cooking and testing. Super Bowl Sunday is coming up so why not share some of the recipes for those parties. People are always looking for new things to serve.

So this week my diaries will be about food. Today’s recipes will be dips, Monday – appetizers, Tuesday – desserts, Wednesday – soups & salads, Thursday – main dishes, and Friday – ribs. That will leave a week free for people to shop and prepare and if my Colts get into the Super Bowl I’ll be joining a lot of people in front of the television joining in the food and fellowship. Turning a negative into something positive isn’t all that hard I guess. The full cookbook and pictures is up on my website. I’m calling the book “Healthy Food That Tastes So Good” and you can find it at
http://artbymichelewilson.com/recipes.htm.

Salsa Bean Dip
Serving Size: 16
Preparation Time: 0:10 - Start to Finish Time: 0:30
"A great flavored nacho dip with beans and tomatoes."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon Tabasco sauce
1 medium onion -- diced fine
2 cloves garlic -- minced fine
14½ ounces canned tomatoes with jalapeños -- drained
14½ ounces canned tomatoes with green pepper & onion -- drained
4 ounces La Victoria diced green chilies -- drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, low fat -- shredded
2 tablespoons vegetable oil
1 teaspoon paprika

Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.

Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.

Add beans and tomato sauce. Heat through stirring to break up beans.

Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.

Per Serving: 112 Calories; 3g Fat (24.0% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 560mg Sodium. Exchanges: ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.


Double Onion Dip
Serving Size: 16
Preparation Time:0:05 - Start to Finish Time: 0:35
"Two types on onion and a hint of garlic makes this one delicious dip."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fat-free sour cream
2 tablespoons dried onions
1 tablespoon freeze-dried chives
1 teaspoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon garlic powder

Mix all ingredients together. Cover and let set in refrigerator for at least a half hour.

Per Serving: 12 Calories; trace Fat (0.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.


Chili Con Queso
Serving Size: 16
Preparation Time: 0:05 - Start to Finish Time: 0:20
"A kicked up cheese dip from the Southwest."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup four-cheese Mexican-style shredded cheese
1 cup cheddar cheese, low fat
2 cloves garlic -- minced
1 small onion -- minced
4 ounces diced green chilies -- drained
14½ ounces canned tomatoes with green pepper & onion -- drained
½ teaspoon cumin
⅛ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
¼ cup fat-free evaporated milk

Add everything except cheese and milk. Heat on low heat for 10 minutes.

Add cheeses a little at a time and stir until melted. Add milk after all of the cheese has melted. Heat on low for 5 minutes.

Per Serving: 50 Calories; 2g Fat (43.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


Spinach Dip
Serving Size : 16
Preparation Time :0:15 - Start to Finish Time: 1:15
"A touch of the Orient is added to an old favorite."

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces frozen spinach -- defrosted & drained
8 each green onions -- finely chopped
8 ounces water chestnuts, canned -- finely chopped
1 clove garlic -- finely minced
1 cup low fat sour cream
1 cup plain low fat yogurt
½ teaspoon five-spice powder
½ teaspoon mustard powder
½ teaspoon seasoned salt
1 pound sourdough French bread -- round loaf

Drain the spinach in a strainer and then squeeze out excess moisture with paper towels or clean kitchen towel.

Drain the water chestnuts and mince.

In a medium bowel add spinach, water chestnuts, green onions and garlic. Mix well.

In a small bowl put the yogurt and sour cream. Add the five spice, mustard and seasoned salt. Mix thoroughly. Add to the spinach mix.

Cover and refrigerate at least one hour to blend the flavors.

To serve cut off the top of the bread. Pull out insides of bread leaving a 1 inch shell. Fill the hollowed out bread with spinach dip and arrange the bread pieces around it to use with the dip.

Per Serving): 124 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; ½ Fat; 0 Other Carbohydrates

Wednesday, January 6, 2010

Lights and Shadows


Watching politics these days I am noticing a trend from both sides to things being addressed in complete absolutes. It is white or black. It is light or dark. Take the health care reform that is currently being thrashed out between the House and the Senate. The Republicans are opposed to it because it is liberal and all bad and goes to far towards the dreaded socialism. Liberals are opposed to it because it didn’t go far enough and compromises were made. It is all darkness and we must have our version of light.

The Republicans talk about “purity” and having a scale that their people will be judged by to make sure they are pure conservatives. Some Democrats are taking the same idea but putting it at the other end of the spectrum to make sure they are liberal enough.

Life however is not all black and white. It is not all light and darkness. Opposition based on stringent absolutes ignores the shades of gray that makes up reality. Things are rarely just one things. The color white for example is made up all the other colors. In order for our eyes to see an object we have to have both the lights and the shadows. If you have a pure white object on a pure white background colored with pure white light you can’t see it.

Working at a hospital as I do I can see first hand the need for health insurance reform and health care reform. We need to be able to cover the expenses of people who are really sick and have no health insurance to pay for it do to no jobs available or a company that doesn’t offer health insurance or only the cheapest of packages. We need reform of the insurance agencies with their preexisting, retroactive termination of policies when something that will cost money shows up, refusal to pay for new drugs and testing. At the same time we need to reform the way we do business and our own use of the health care system. No matter how you look at it an ingrown toenail is not a reason to go to the Emergency Room. That should have been seen by the family doctor. People who are seeking drugs need to be stopped. The medical establishments need to be run more effectively.

What we really need is the ability to see what is good in the health bill, what isn’t good, what will help people the most, what will reform the insurance agencies, what will make the medical establishment more efficient and cost effective so that the money goes where it is needed and not frittered away. We need the liberal approach to getting everybody covered by health insurance of some kind combined with the conservative fiscal responsibility. I am speaking of the pure concepts of liberal and conservative here not of specific politicians. We need to make sure we don’t close our minds to any ideas but to fairly weigh all the options. Whatever the final bill comes out to be we need to be able to pay for it. We need to put the proper fiscal controls in to make the bill cost effective.

Lights and shadows are what we see with our eyes. We need both. Our minds need to be able to process both. Health care and insurance reform are too important to let a dogged attachment to only one side close your minds. We need to see all aspects of the situation if we are to be truly effective. We need health care. We need insurance reform. We need to be able to pay for it. And we need it now. That’s the bottom line.

The picture is called “Lights and Shadows.”

Saturday, January 2, 2010

Someone To Love


I usually ignore ads when I’m watching television but the ASPCA ad with Sarah McLachlan is not one of them. This ad touches my heart. It has one of the most beautiful songs I’ve ever heard playing in the background “Angel”. I have a version of this song by John Barrowman from his album “Music, Music, Music” that I listen to many evenings before I go to sleep. It is the image of those animals who have been rescued that is haunting. The pain and ultimate hope in those eyes of the animals who have been through hell is heart breaking.

I have had cats in my lives for many years. Two of my cats Zonker and Sasha came from ads in the paper but two of them Casper and Merlin were rescued cats. These two cats had a lesson to learn attached to them. They taught that man and life can be cruel and they taught that man can be kind.

Casper was a big snow white cat with ice blue eyes and a crushed ear. His owner had abused him and had taken him to the Vet I went to with the orders “put him to sleep he’s a pest.” My doctor kept him until one day I had brought my cat Sasha in for his shots and Casper walked in to the examining room. A week later I asked the Doctor if I could adopt him and he agreed.

I always said Casper should have been a Hoosier cat. He was big, mellow, loved to eat and would have fit perfectly in Indiana where size 3X is a typical size in stores. He was so white that when the sun shone on him there was a rainbow effect. His ear was crushed by his owner and he had one stiff hip from being kicked. Casper never showed bad temper except when taken to the Vet. Although he loved the Vet that took him in there was always the fear in his mind. I think he knew that his first owner had taken him to the Vet to be killed. He was just the sweetest cat and I could never understand how anyone could hurt him.

My current cat Merlin was gotten at a Vet’s office that was also the pound in that area. The entire litter had been abandoned by the mother cat. Merlin has been my companion through hard times. We went through a difficult divorce and bankruptcy together. He is one of the biggest mama’s boys you have ever met. We have been through four moves and upheavals in our time together but as long as he is with his “Mommy” he is happy.

These animals in the shelters need someone to love them and they in return have love to return to their owners. I urge anyone who is thinking of getting a pet to try the shelters first. Consider an older animal. Casper was ten when I got him. If you want a pet to love get one who really needs your love in return. Rescue an animal and show them that their are people in the world who are capable of giving them love and kindness. Teach then that not all humans are abusers. Teach them that some of us know how to love.

Friday, January 1, 2010

Everything's Coming Up Roses

Like many my New Year’s Day starts with the Rose Parade. Watching the Rose Parade started when I was a child and those days it continued with my Dad watching all the Bowl games. I use to watch the games with him although I was more of a professional football fan then a college one. I loved today’s parade because it reminded me what is good with this country. In this day and age of negative reporting and politicians and their followers resorting to the lies and deception and plain viciousness it was good to watch something that represented what Americans have accomplished and to be reminded again that we live in a beautiful and diverse country.

The float that touched me the most was the one dedicated to the Tuskegee airman from World War II. These men fought Hitler in the face of racism and a country who thought them second class citizens. I doubt if any of them thought they would see the day when this country would elect an African-American President. It was sad to see how few of them are left. We are losing our generation of men and women who fought in that war. It was wonderful to see the joy in the faces of those men as they waved to the people lining the streets.

There were floats from China and Mexico celebrating their heritages. Their was a band from Guatemala. Their were Native Americans in full ceremonial dress on the most gorgeous horses. Their was a band of women in the rhinestone cowgirl outfits who had donated over 1,000 volunteer hours to various charities. Their was a band made up of blind people and a Lion’s Club float that the visually challenged had helped to decorate.

Under blue skies people from every race, color, creed, and religion came together to put on a display of beauty. The Grand Marshall this year was Captain Sullenberg, a true American hero who saved lives. I watched the parade on NBC just so I could listen to Nancy O’Dell and Al Roker trying to top each other in bad puns. For a couple of shining hours I was able to watch America at its best. I saw the America that embraces its diversity. I saw an America honoring true heroes.

It is this diversity that makes America the unique country that it is. This is the America I believe in and the one I fight for. I want an America that doesn’t discriminate for any reason. I want an America that treats everyone fairly. My New Year’s resolution is to continue to put the pressure on my Congressmen to see that everyone in this country has a chance to live the American dream. I want to try and show that the fight for justice can be done in a positive way. I want to continue and improve as an artist and share my art. I try and create beauty, a beauty that I saw today under blue skies amid flowers of every color and hue. A beauty of seeing so many people come together and celebrate their heritages. A beauty that honored heroes who gave of themselves to help others. This is my America.