Category Archives: Food/home improvement/business

Making Summer Salads, Part 1

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Here’s a DIY dressing recipe:

Very Easy Vinaigrette

Ingredients

1 Tb yellow or Dijon mustard

2 Tbs vinegar or citrus juice (can be balsamic, red wine, apple cider vinegar, lemon, lime, or orange juice)

6 Tbs vegetable or olive oil

In a bowl or jar with a lid, mix together mustard and vinegar until smooth.

Add oil and whisk or shake until blended.

Season with salt and pepper to taste; add 1 tsp of an herb like tarragon, thyme, basil, sage, rosemary, or oregano; a flavorful ingredient such as 1 Tb chopped shallot, 1 Tb sliced scallion, 1 Tb chopped leak, 1 tsp minced garlic, 1 Tb chopped red onion, or 1 Tb chopped Vidalia onion; and an add-on like one-half tsp grated ginger root, 1 Tb capers, 1 tsp diced jalapeno peppers, 1 tsp chopped lemongrass, 1 Tb chopped olives, or one-half tsp crushed mixed peppercorns.

Makes 8 servings (1 Tb per serving, ideally)

Work time: 5 min.

Total time: 5 min.

Did You Know That…..

You can set two or three large firm leaves of radicchio or Boston lettuce inside one another to make wonderful bowls for tuna, shrimp, or chicken salads.

Tip: Lettuce has gone limp? Just submerge the leaves in a bowl of ice water; they’ll crisp right up.

There are many things you can add to a salad for enhanced flavor: Mandarin orange slices, grapes, walnuts, or whatever you have on hand.

Crostini (“little toasts”) is an Italian appetizer that’s a fancy version of regular croutons (crostini has more flavor).

Make It

After toasting the bread until crisp, cover each slice with a spread (like pesto or roasted garlic) and a cheese (such as Parmesan or goat). Place in the broiler for several seconds until the toppings are melted.

Slice It

Cool the crostini to room temperature. Cut each piece of toast in half or in quarters. Sprinkle the “croutons” over the salad; toss well to coat.

Tip: Instead of regular bread, go for dense-textured ones, like olive, sourdough, or pumpernickel.

How to make Seven-Flavor Salad:

Ingredients

1 lb. golden beets, trimmed

1 tsp each lime zest and juice

1 cup sour cream

One-half cup buttermilk

One-fourth cup of chopped cilantro

One-half tsp each salt and ground cumin

One-half head of romaine lettuce cut into 1” pieces (about 2 cups)

1 cup cherry tomatoes, halved

1 jicama (three-fourths lb.), cut into one-half strips

1 small cucumber, seeded and sliced

4 oz. Monterey Jack with jalapeno peppers, shredded

1 avocado, peeled, pitted, and sliced

Boil a large pot of salted water; add beets.

Reduce heat; cool 15-20 minutes or until tender.

Cool beets; peel and slice.

Meanwhile, in a bowl, combine the next seven ingredients.

Toss the beets with dressing and lettuce, tomatoes, jicama, cucumbers, cheese, and avocado.

Makes 8 servings

Work time: 25 min.

Total time: 45 min.

And here’s how to Create Four Versions of Seven-Flavor:

For Colorful Rows, place a bed of romaine lettuce on a serving platter.

Then arrange the ingredients in this order from left to right-shredded cheese, cherry tomato halves, jicama strips, cucumber slices (seeded), sliced beets, and avocado slices.

For a Flower Design, start with a bed of lettuce, then alternately layer large and crunchy items to make the petals (for those with kids, let them get involved; they may love it and be more inclined to eat the “flower!”).

Prefer Easy-to-Serve Salad Bowls at a casual dinner? (the “bowls” consist of radicchio and Boston lettuce leaves)

Just toss the salad ingredients together, then place them in the lettuce bowls.

Serve the bowls on separate plates, or arrange them on a large serving platter in the center of the table.

This salad makes an outstanding Centerpiece for a formal event (this version can be made ahead to save time).

Layer the vegetables in a clear trifle bowl; start with lettuce; alternate colors and textures as you go.

Top with shredded cheese.

Chill overnight.

Put the dressing on the salad right before serving.

Ten Reasons Why Volunteering Beats Employment

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A few years ago, before the Covid-19 pandemic struck and work-from-home options became widely available, I wrote this article, feeling particularly frustrated with my job.

It’s meant to be funny (hope it still is) but there’s a large grain of truth to it. 

Even for those who absolutely loved their work at the time, as I’m sure many do currently, I’m also sure there are many of you who often wondered then and currently, “What the hell am I doing here?” or “What’s the point of all this?” 

To all the hardworking, striving to be loyal, yet disgruntled nine-to-fivers (and those who have to work those SUPER-EARLY or graveyard shifts!), I DO understand, have been through it, and totally salute you.

Enjoy!            

1. You’re around a nicer, better-educated group of people. (Have you ever tried actual conversations with some folks on employed jobs? Sometimes it would be nice to discuss books or even politics (long considered a workplace no-no) than gossip or kids for a total of eight hours, or who doesn’t have kids and what’s wrong with them for a total of eight hours (I swear to God, this was an actual conversation I was subjected to).

2. You often get to CHOOSE who or with whom you wish to work. Being THROWN IN a group often requires extremely great acting (you know what I’m talking about).

3. Volunteer working conditions are ALWAYS more pleasant. (You can set your own time, custom design your workday, etc. And breaks can be taken! Many real jobs don’t give breaks; some won’t let you eat lunch! (True: One place I worked DID NOT). And many have prehistoric work equipment. Or none at all.

4. You’re allowed as much time as you need to develop a new skill. How many of you have just started a new job and weren’t TRAINED at all? Had to learn through trial and error, didn’t you? I know you did.

5. You actually are happy and eagerly looking forward to going there. (No further comment needed.)

6. You’re able to stay in a good mood because most people there aren’t pissed off at the volunteer worker.

7. If a mistake’s made, (unless it’s a colossal doozie, i.e., you deleted all the computer databases) no hissy fits occur. It’s chalked up to getting your feet wet, a learning experience.

8. You’re not a part of office politics or backstabbing. (That’s also why you can stay in a good mood.)

9. You can be yourself; let that REAL personality sparkle! (As a volunteer, people are more willing to work with your particular quirks; in employed jobs, it’s often the other way around. Your personality’s subjugated for the greater good. Doesn’t this just suck?)

10. You don’t get sick as often. Or FEEL sick, anyway. Or want to feel sick.

The ONE (that I can determine so far) reason that employment beats volunteering (unfortunately): Money (most of the time, it’s never enough, especially for some very important, essential occupations).

Room Accents: A Pop of Color

Posted in Food/home improvement/business, Home Improvement/Interior Design by

Did You Know That…..

The Sherwin-Williams 2022 Color of the Year is Evergreen Fog (SW 9130, an herbal, earthy green with a touch of gray).

You can try it out with color chips or at your nearest Sherwin-Williams store, s-w.com/store.

Mon-Fri-7 am.-6 pm.

Sat-8 am.-5 pm.

Sun-10 am.-4 pm.

Additional soothing green shades were also selected as 2022 Colors of the Year by other notable paint brands, including Guacamole (PPG 1121-5) by Glidden, Olive Sprig (PPG 1125-4) by PPG, and Laurel Leaf by BHG (Better Homes and Garden).

“Green acts almost like a neutral because it’s such a perfect earth tone.” (they’re everywhere in nature and pair well with almost every color).-Bria Hammel, designer

A small space tames the effect of a big, bright pattern.

Going for the Bold

From interior designer Seyie Putsure:

Analogous colors (those next to each other on the color wheel) will always work together.

Introduce accent colors for interest but stay within the same color value for added contrast).

Build on the variations within a color family to add depth. “It’s important to have continuity so it all feels like part of the same home.”

Additional Info

Pillows are a quick and easy pop of pattern.

Check out http://www.society6.com.

Art is an instant way to add color.

Log on to http://www.minted.com.

Three Common Room Accent/Color Misconceptions

White paints are all the same.

No, they’re not.

Greg Roth of Home Front Build further stated that a pure white paint will not work well in all situations:

“It would be too brilliant in a room that gets direct sun, for example.”

“Almost all white paints contain some mixture of colored pigments, which give them tone and shading.”

Roth’s personal picks would include a soft white with creamy gray, like Milk Mustache (DE 6169) by Dunn Edwards; a cool white with subtle but distinct blue leanings, like Ice Cube (SW 6252) by Sherwin-Williams, a warm shade, golden and blush tendencies, great for sunny south-facing rooms, Timid White (OC-39) by Benjamin Moore, and a bright white, super neutral with cool undertones, such as Brilliant White (OC-150) by Benjamin Moore.

White ceiling=larger looking room.

“The eye will often ignore a white ceiling; painting it a complementary shade adds interest and draws the eye up, creating a feeling of a higher ceiling.”-Gil Walsh, Gil Walsh Interiors

Barry Goralnick of Barry Goralnick Architecture and Design agrees, stating that “color on the ceiling can uplift the space, give a sense of extra dimension while adding freshness or drama. It also makes the light fixtures pop.”

All the walls in a room need to be the same color.

No, they don’t.

“As well as capturing attention, another wall color helps define a separate zone in a room without a divider,” says designer Rebecca Haskins. “It can also be used to add contrast and highlight an architectural feature like a fireplace or special room shape.”

Sources: “bhg.com/what’s trending online,” home section-color-“Herby Greens” by Kathryn O’ Shea-Evans, “local color” by Jennifer Fernandez, and “paint Myths Busted” by Rima Suqi-Better Homes and Gardens, April 2022

Microwave

Posted in American food, Food/home improvement/business by
  • This year (2022) marks the 55th (!) anniversary of the domestic compact microwave oven.
  •    The Amana Radarange debuted in Chicago in 1967 as “a product that would forever change how Americans eat and cook.” It was also criticized as a gimmick that would ruin the fine art of cooking.

  •    The first Amana Radarange featured a 115-volt current, cost $495, and cooked hamburgers in 35 seconds.
    There were just two buttons, “start” and “light“. Also included were two control knobs, one for cooking times up to five minutes, and the other for cooking times up to 25 minutes.
    The compact size was made possible by a small, efficient electron tube (developed in 1964 in Japan) which replaced the older, bulkier magnetron tubes.

  •    Because this product and its technology were so new, Amana executives launched a year-long massive effort to educate its appliance retailers, wholesalers, and consumers nationwide.
       A national media blitz was then launched, kicking off in Chicago. The Amana company invited reporters
    and housewives to tour the city’s suburbs; Amana hosts served coffee, reheated meals, and made popcorn.
  • In addition, there was a specially-trained home economist who arrive at the homes to help install the family’s Radarange and cook their first microwave meal. The economist was on a 24-hour call for each client for the first year of the launch, as was a serviceman, guaranteed to show up within the hour, in case of problems.
  • The campaign was a huge success; the microwave oven was now among us.
  •    Sales WERE slow during the first few years, partly due to the steep price (for the time). But there was no turning back; in succeeding years, Litton and several other companies joined the market.

  •    The now household essential (a spin-off of wartime RADAR-RAdio Detection And Ranging; some sources say Radio Assisted Detention And Ranging) came about as the result of an accident; in the late 1940s, Dr. Percy Spencer, a self-taught engineer who never graduated from grammar or high school (!). He became a senior vice-president and a Board of Directors member at his company, Raytheon, and held 150 patents during his career.
    Dr. Spencer was considered one of the world’s leading experts in the field of microwave energy ( in September 1999, he was inducted into the National Inventors Hall of Fame). He was doing research on magnetron, a new vacuum tube of the time. As Spencer passed by the device, he noticed something unusual; the microwaves that the device generated was causing the candy bar in his pocket to melt.
       Further experiments with eggs (they exploded at first) and popcorn (that popped) proved highly successful; why not regular food?

       Engineers went to work on Dr. Spencer’s hot idea, developing and refining it. A prototype was built and a patent was filed (an oven that heated food using microwave energy was then placed in a Boston restaurant for testing).

       In 1947, the first commercial (for ships, hotels, and industrial use) microwave oven hit the market.
    and industrial use) microwave oven hit the market.
    These models were gigantic, standing almost 6 feet tall, weighing over 750 lbs., and cost about $5000 each. Plumbing installations were also required, for the magnetron tube had to be water-cooled. These were the first Radaranges.
       
       Sales were slow at first, but further improvements and developments soon produced more reliable and less expensive models. There was now a new air-cooled magnetron tube (no more plumber installations!).

       The microwave was accepted first by commercial industries such as restaurants, the food industry, and manufacturing operations.

       The first microwave ovens for home consumer use were in 1955, but due to their large size (about the size of an electric oven) and their high price ($1,295), few purchased them.

       In 1965 Raytheon acquired Amana Refrigeration. And there were further developments that led up to the 1967 model.

       There were many fears surrounding these new products (in 1968, tests confirmed that microwaves DID leak out of the ovens, but by 1971, Federal standards resolved this problem). There were worries concerning radiation poisoning, going blind, and becoming sterile or impotent.
    By the 1970s, more and more people were finding out that the benefits of microwave cooking were outweighing the possible risks. As fears faded, acceptance swelled up in America and worldwide; the microwave was in demand.

       By 1975, sales of microwave ovens would surpass that of gas ovens for the first time. By 1976, more people owned microwaves than a dishwasher, now in 60% of American homes (or about 62 million).

       This invention has come a long way since 1967, sparking not just a cooking revolution (and a new industry of microwavable food), but even becoming an integral part of kitchen design.

       There are now varying sizes, shapes, feature options, colors, as well as prices to fit any budget.

       Today, more than 90% of American homes have a
    microwave oven.

How to Gain Back Five Hours a Week

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Got a lot of errands to run, while juggling work and daily chores? Does it seem like you’re constantly shopping, cooking, and cleaning with little to show for it? Do you crave more family time? (This can include not only hubby and kids, but wife and kids, just wife, just hubby, just kids, your siblings, your mother, father, or other relatives staying with you or that you’re taking care of-and this can also be “non–relatives“-close friends, domestic”others“, you name it.)

It’s possible to regain five hours in a week. How? By
knowing which tasks we do most efficiently on which
days. It all has to do with the right brain/left brain
chemistry that makes us more logical on certain
days, more imaginative on others (It’s the right side
that controls creativity and solves problems).

Research has shown that if you do those tasks then,
you’ll get them done more quickly and you’ll gain
more family time.

Here’s how:

1. Mondays are perfect for anything That Requires You To Be Creative, Such
As Writing Out A Business Plan, Menu Planning, Or Brainstorming Ideas For
An Upcoming Project.
Why? Because you’ve just spent the weekend in a right-brain, creative state of
mind (gardening or tending to plants, relaxing, watching TV, playing with the
kids and/or pets, etc.).
If you try to tackle any left-brain tasks, like accounting or bookkeeping, you’re
not as likely to be productive (Most of us-at least 75%-are not very efficient on
Mondays; No big surprise there, huh?). Your brain has to activate its left side,
which can sometimes take up to six hours.

2. Pick Tuesdays To Pay Bills, Do The Accounting Or Bookkeeping, For
Reviewing Or Editing Current And/Or Upcoming Household Or Business
Projects.
Did you know that this day is the most productive of the week? That’s because
your left side of the brain has kicked in now and is raring to go. You’ll be totally
focused on working well.

3. Wednesdays Are Great For Running Errands (Such As Grocery Shopping)
And Making Appointments.
At midweek, your left brain needs a break from the regular work you’ve been
doing. And supermarkets tend to be less crowded on Wednesday (The
weekends are the most crowded, but sometimes if you shop early morning before
12 noon-on Sundays, you can get in and out quickly).

4. The Best Day To Do Vacuum Cleaning Or Laundry Is On A Thursday. Why?
By now, your left brain’s getting tired; doing some physical tasks will give your
left side a break.
And your right brain’s kicking back into gear, coming up with any work-related
solutions that may have been bugging you. By doing physical things that
require little concentration, you’ll give it a chance to work out!

5. Never Sweat The Big Stuff On Fridays; Focus On The Small. This may come
as a surprise to some of you, but Fridays are the least productive days; you’re
tired!
So just take care of Little Details, Short Easy Tasks, the things you didn’t
have a chance to do earlier (like simple filing or sewing buttons back on
clothes). You’ll feel productive, yet conserve your energy (which in turn will
give you extra strength).

How to Custom Design and Properly Clean a Wood Floor

Posted in Food/home improvement/business, Home Improvement/Interior Design by

 Wood adds a warm, inviting quality to any room (and wears like iron!). Here are some floor makeovers that can be done on a weekend, easy cleaning tips, and other info to keep your wood floor (or floors) looking its best.

To give a textural, basket-weave effect to an old floor, lightly sand it, then wipe clean with a tack cloth. Next, coat the floor with one layer of latex paint; let dry. Then, dip a regular broom into a mixture of one part latex accent-color paint and one part water. Sweep excess onto cardboard, turn onto the floor in one direction; let dry. Sweep paint in opposite direction; let dry. Use store-bought stencils for extra detail, if wanted. Finish with a few coats of polyurethane.

To embellish a floor by natural stamping with a random fallen-leaf pattern, sand the area to be stamped with fine sandpaper. Wipe clean with a tack cloth. Apply a thin layer of paint to the leaf. Place the leaf paint-side down on the floor; cover with wax paper. Use a roller to transfer the design. Lift the paper and leaf; let dry.

Make a new floor look like a classic one with the antique effect: Lightly sand floor and tack clean. Apply 2-3 coats of latex paint (follow the can’s directions), changing the color for each coat you apply. Sand surface with medium-grit sandpaper. Be sure to sand more vigorously areas to penetrate layers and create a surface that is realistically worn and uneven. Distress your wood floor further by pounding on it randomly with a hammer and chisel. Sand the floor lightly to smooth. Apply 2-3 coats of satin-finish polyurethane.

The first rule for cleaning a wood floor is to avoid using water unless absolutely necessary. Dust or vacuum your wood floor regularly to prevent dirt and dust buildup. Use a slightly damp cloth to wipe up sticky spills immediately. For heavily soiled floors, make a solution of one-fourth cup white vinegar to 1-quart warm water. Dip the mop into the solution and clean one small area at a time. Buff dry. To remove stubborn stains, use a bit of silver polish or a cloth dampened with ammonia.

Additional Info

Squeaks are caused by wood rubbing wood. Try lubricating the floorboards with furniture wax or liquid soap.

Overfill Chips, Dents, and Gouges with wood putty. Let dry. Sand smooth. Use a furniture-repair crayon or shoe polish to tint the wood putty to match the color of the floor.

Types of Wood Flooring and Color Finishing Plank or Strip-These are solid or laminated boards installed in parallel rows. The wood is generally one-half to three-fourths thick with board widths ranging from one and one-half to 8″. Look for boards that have been quality marked “select and better.” Avoid lower “common” grades.

Parquet-Flooring installed to create a pattern. It’s usually sold in 12″ squares. Check for even coloration. Wood pieces should fit together snugly and securely.

Inlaid-These are intricate patterns cut and installed as part of a new floor plan-usually in the form of borders or medallions.

Natural Stain is a translucent finish, usually in shades of tan or brown, that enhances the natural color of the wood.

Colored Stain-It’s a transparent finish that gives wood flooring a hint of red, blue, green, etc., without hiding the natural grain.

Paint-A semi-transparent to opaque finish that allows you to create personalized effects like a basket weave, diamond pattern, or a special stamped design.

A Simple Check is the classic two-toned checkerboard pattern that goes with most decors from country to contemporary.

Framed Check is a pattern that plays with scale, using a combination of big and small squares.

A Twist Check (or Diagonal Design)-When checks are turned on their sides, a diamond pattern emerges.

How to Make Peach Cobbler (A Colonial Classic)

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Americans have always been fond of desserts.

In colonial times, desserts were a status symbol and the fanciest part of a meal because sugar and flour were very costly and not readily available.

The most popular colonial desserts were Bettys (A popular baked pudding; spiced fruit was layered with buttered bread crumbs. This can also be served with lemon sauce or whipped cream. The most familiar form is Apple Brown Betty.), Cobblers (Fruit filling’s put in a baking dish and topped with a biscuit dough. The dough may completely cover the fruit or just be dropped on the fruit by handfuls. And a cobbler’s always baked. The name probably came about because of the crust that resembled cobblestones) and Grunts. ( This was a stewed or baked fruit dish; biscuit dough is rolled and then put on top of the fruit. The name may have come from the noise people made while eating it!).

This dish was also known as Slumps. Another theory states that the “Grunt” and “Slump” names came from the sounds of the fruit and dough as they’re cooking!

These classic desserts are a vast improvement over earlier varieties, for cooks had to make do with whatever ingredients were at hand. Now, they’re both delicious and nourishing. 

So without further ado, here’s the recipe:

Ingredients:

2 tbsp sugar

2 tbsp brown sugar

1 tbsp cornstarch

1 tbsp lemon juice

3 cups canned peaches

If you prefer fresh peaches (depending on their availability) and have the time to cut them up, by all means, do so. I personally would rather use fresh myself, so I make the time!

Topping:

 1 cup all-purpose flour

1/4 cup sugar

1/2 tsp salt

1 & 1/2 tsp baking powder

1/2 cup milk

1/4 cup butter, softened

1. Combine sugar, cornstarch, lemon juice, drained peaches (or the fresh peach slices), and 1/2 cup of reserved peach juice (if you’re using fresh, you won’t have to worry about juice) in a 2-quart baking dish.

2. For the topping, combine flour, sugar, baking powder, and salt in a bowl.

3. Stir in butter and milk.

 4. Spread over the fruit mixture and bake at 375 degrees for 50 minutes or until golden brown.

Did You Know That…..

In colonial times, many people didn’t drink water or milk for fear of disease. Alcoholic beverages were widely consumed. Hmmm…..

How to be a Successful Inventor

Posted in Business, Food/home improvement/business, Uncategorized by

Many aspiring inventors make three mistakes:

They try to invent the wrong things.

They don’t have the persistence (or patience) to stay with a good idea until it pays off.

They don’t go about selling their inventions the right way.

And bear in mind that it may be years before a basically good idea begins to affect the inventor’s bank account favorably (the consumer market is a fickle one; the industrial field may pay more).

 When you try to sell your product or service, the people around the table will usually tell you all the reasons it isn’t any good. It’s partly because they didn’t think of it, partly because they may be taking a huge risk if they buy it, and partly because it’s always hard work to turn an idea into a product ready to sell.

Pick three companies that could logically use and produce your invention. Present it to all three at the same time. Tell each one that two others are looking at it. Fear of competition is a stronger motivating force than the desire for a new product.

To increase your chances of success:

You’re going to need strong persistence (or stubbornness, determination, foolhardiness, you name it), know-how, and a knack for producing the right thing for the right purpose (and at the right time).

Also, in no particular order:

Invent by the rules(for the most part).

Companies have a huge investment in their going product and don’t like to gamble. If they tried something totally new and it didn’t catch on, they could or would be wiped out. What a company will buy is something that won’t interfere with the going product (or may enhance it).

Look for new materials for ideas.

There’s a vast amount of inventing done by applying new materials to old problems.

Be alert to new ideas everywhere.

Read trade magazines, go on virtual plant tours if possible, have phone conversations or virtual chats with factory workers, for example. If you’re still commuting to work, look around and see what’s still being done by hand, or where a process is complex, messy, or expensive. Always ask yourself: “What can be done more effectively, better, cheaper, or differently?”

Apply your ideas in many fields.

While you’re developing your product, service, or process for one area, continue working on your second or other products. Diversify!

If you have a good idea, keep trying.

Watch-and study-the TV show, “Shark Tank” (and before that, there was a similar show, also on ABC, which aired for two seasons, called “American Inventor“). Many, if not most, inventors have labored for years on their products or services. Most get turned down or only make it to the preliminary rounds. But most vow to keep up because they believe; they know their product or service is great. And that’s what you’ll need to do:

 Never Give Up!

Did You Know That…..

You can develop an inventive ability far more than you may believe possible by utilizing creative thinking.

There’s a common pattern of motivation used by many inventors and creative individuals; they have a great interest in any potential problems or solutions and a strong desire to solve them.

General knowledge is very important; other things being equal, the one who has a broad knowledge of many fields and a lot of prior experience can often come up with new and significant creative ideas more easily and rapidly than the individual who has only specialized knowledge of one field.

Enhancing Bedtime/Maximizing Sleep (Decor): Tips and Ideas

Posted in Food/home improvement/business, Home Improvement/Interior Design, Uncategorized by
  •  For That Perfect Snooze
  • According to a 2015 study in the Journal of Sleep Medicine and Disorders, weighted blankets improved duration and sleep quality for insomniacs; they can provide the same calming pressure as a hug and may lower anxiety levels and heart rate.)
  • Try Chambray-This fabric will keep you comfortable year-round.
  • Percale is great for hot weather and sweaty people; it’s cool and breathable.
  • Sateen has a slight sheen and always looks smooth (no ironing needed).
  • Three Pillow Types
  • Back Sleeper?
  • A contoured style is your best option; it relieves neck pressure.
  • Side Sleeper?
  • Go for a thick, gusseted one (has panels on all four sides); it bridges the distance between your ear and shoulder.
  • Every-Which-Way?
  • Get a memory-foam that responds to your every movement; it’ll provide good alignment.
  • Blankets and Comforters
  • According to Rebecca Robbins, Ph.D., a sleep researcher at New York University Medical Center, “Blankets are a great way to stay in your comfort zone, especially when it gets cold at night, or if you sleep with someone with different preferences.”
  • Use wool for weight and warmth; cotton’s best for a lighter covering.
  • A synthetic comforter should be reliably hypoallergenic.
  • A comforter made with real down should have a fill power of 600 or higher.
  • Gaining Better Sleep Habits Through the Day
  • Maintain a regular wake-up time seven days a week; consistency will help stabilize your circadian rhythm and your internal clock. And don’t sleep in on the weekend; it’ll throw you off. If possible, eat breakfast by the window (is it a sunny day? Getting a good dose of sunlight early in the morning will not only lift your spirits but will set your circadian clock correctly).
  •  Do you make your bed regularly? Then you’re 20% more likely to get a good night’s sleep on most days than people who don’t, according to a National Sleep Foundation survey.
  • If possible, eat a light dinner and a hearty lunch (big dinners will drag out your digestive process; opt for a 500 calorie-or less-meal). And reduce caffeine intake (stays in the body for hours!).
  • I’ve found that any extensive, intense activity will put me “out” in an instant (I’m also a caregiver). Staying awake has become a challenge! I’m able to keep going as long as needed, but once I sit down or rest…..It’s often recommended to turn off all lights, the TV, etc. to induce sleep; I no longer have that problem.
  • The Calm Meditation App is a go-to stress buster for actress Holly Robinson Peete: “Sleep is the hardest self-care practice for me. This app helps me get an afternoon nap in my dressing room” (free, iTunes).
  • Did You Know That…..
  • Humans spend a third of their lives sleeping.
  • Fish sleep with their eyes open because they don’t have eyelids.
  • There’s no cure for snoring.
  • U.S. presidents George Washington, Abraham Lincoln, and Theodore Roosevelt all snored.
  • According to the American Journal of Physiology-Endocrinology and Metabolism, just one sleepless night could increase your risk for Type 2 diabetes (researchers found that sleep-deprived mice had higher blood glucose levels and fat content in the liver-both of these factors are linked to diabetes and insulin resistance.
  • “When I was training in surgery, we were taught that if you could train yourself to do things without sleep, it made you a better doctor. It’s the opposite! You’re more creative and able to perform better if you sleep more. It’s not a sign of weakness. Prioritize it. And you should be sleeping long enough to dream.”-Dr. Oz
  • When you type “Why Am I So” in Google Search, the most common auto-fill result is “Why Am I So Tired.”
  • At least 71% of people own three sets of sheets for their bed.

Do you tuck in your top sheet?

44% do, 40% do not, while 15% don’t use a top sheet at all.

Getting Enough Zzzzs

Did You Know That…..

Using nasal strips or treating allergies often quiets snoring. A short nap can help you get the hours of sleep you need; the ideal one would be just 20-30 minutes and no later than early afternoon. That’s least likely to cause grogginess or mess up regular nighttime sleep. You’re getting enough sleep if you wake up feeling refreshed. You’re NOT if you doze off at:

A traffic stop or in a line of traffic for a few minutes.

In a public place

In the car passenger seat (for an hour)

While watching TV or reading

40% of teens aren’t getting the sleep they need (it’s due to their changing biological clock; many are not tired until 10 or 11 pm., according to Wendy Troxel, Ph.D., and a senior behavioral/social scientist at the RAND Corporation). Teens-or anybody else-can’t really catch up on sleep, but what CAN be done is to return to a regular schedule. After two or three good nights, the body will bounce back.

Sleep-Deprived

“Most of the time when someone says they only need five to six hours of sleep, that means their ability to tolerate sleep deprivation is better than most,” says  Meeta Singh, M.D., medical director of  Detroit’s Henry Ford Sleep Laboratory. “They’re actually walking around with sleep debt and have forgotten what it feels like to be awake and alert.”Older people are affected even more; the amount of deep sleep received tends to decrease with age.

“You start slowly losing the robustness of ‘slow-wave‘ sleep,” (the dreamless, non-REM sleep that’s among the most restorative), according to Sigrid Veasey, M.D., University of Pennsylvania’s Perelman School of Medicine.

Veasey also says that the sleep-deprived function in a state of impairment, to the point where they don’t notice anything’s wrong. But, the people within their inner circle WILL notice; they’ll see the depression, non-interest in regular activities, and the short temper.

Good sleep not only provides a much-needed rest, but it also gives the brain a chance to clear and clean itself out; what’s called the glymphatic system gets rid of the debris and toxins from the brain and nervous system that accumulates during the day.

Three simple ways to overcome tired are:

1. Pick a consistent, regular bedtime schedule and follow it.

2. Take a nap whenever possible.

3. If your body clock’s off-kilter with the job you do or your personal life, readjust. Shift it with light. To be a night owl, opt for sunshine or bright lights later in the day. For an early bird schedule, consider dimming overhead lights and shutting off electronics about an hour before bedtime. Opt for bright light in the morning.

Another factor to consider is the mattress. According to the Better Sleep Council, whether one wakes up feeling refreshed can depend on the age of a mattress and its condition (one that’s seven years old or older may need to be replaced).

Sources: “Sweet Dreams Are Made of This”-Edited by Alison Abbey, Parade Picks, Parade magazine, March 18, 2018, and “The Art Of The Bed” by Petra Guglielmetti, Martha Stewart Living, April 2018, Better Family Health segment-Better Homes & Gardens, June 2019; “The Walking Tired” by Christie Aschwanden, Parade, January 2019; “Your All-Day Guide to Better Sleep” by Karyn Repinski-Spry Living, November 2018, “A Helping Hand” by Nicole Pajer-Spry Living, November 2018, “It’s About Time!” by Paula Spencer Scott-Parade, September 9, 2018, and “A To Z Guide To Your Best Night’s Sleep” by Diana Dickinson-Better Homes and Gardens, January 2017, and”How mattresses affect sleep quality” by MetroServices, Vindy Homes supplement-The (Sunday) Vindicator, May 5, 2019.


“Spanish Macaroni”

Posted in American food, Food/home improvement/business, Uncategorized by


 This is one of my all-time favorite things to eat. I loved (and still do) the smell, the look, and especially the taste.

When I was younger, I thought that all Hispanic people, and the Spaniards in particular, ate this regularly (My mom always called this meal “Spanish macaroni“, so the name stuck for me. Later into my teens, I realized this was her version of Johnny Marzetti). I found out just recently that “Spanish mac” is actually an American (!) dish that originated in Columbus, Ohio at Marzetti’s, an Italian restaurant in 1896 (first served by Teresa Marzetti and named for her brother-in-law, Johnny Marzetti. Italian-American dish, perhaps?).

By the 1920s, the Marzetti meal became a Midwest sensation; its popularity spread to the other U.S. regions, becoming a national culinary treasure.

It can be prepared in various ways, using different kinds of meats, cheese, and peppers (However, I would strongly recommend using strictly elbow macaroni for maximum flavor). 

Here’s the basic recipe; remember, you can always add on something if you want:

1. Boil the elbow macaroni until done. Drain and put to the side. 

2. Chop or dice the onion and green pepper 

3. Then sauté the onion and green pepper in the cooking oil. Add the beef (or other meat). Cook until done. 

4. Now mix everything together with the diced tomatoes and spaghetti sauce. Heat until very hot. 

5. Spoon 1/3 of the mixture in a casserole dish; add a few slices of Cheddar (or other types of cheese) on top of this. 

6. Add another layer of the macaroni mixture on top of the first one. Now you can add or insert more cheese in this second layer, or you can simply leave it as is. 

7. Put in the last layer of mixture; add more cheese slices, or not (This is entirely up to you!).

8. You can either bake this at 350 degrees for 30-40 minutes or at 375 degrees for about 20-25 minutes ( I usually do the former).