Recipe of the Month: Kettle Corn

Several years ago, I really liked the microwave kettle corn. And then a tragedy happened. Our microwave died. I hardly ever used the thing for anything else besides the kettle corn. So I began a hunt online for a homemade version. I found it. Hubby demanded we replace the microwave. I still will only eat my homemade version now. No way would I go back! Here it is.

Kettle Corn

Ingredients

Made as follows, this makes a large bowl of popcorn. This recipe can be very easily adapted to how hungry your bellies are when making it.

1/2 cup popcorn kernels

1/4 cup oil, I use canola

1/4 cup white sugar

Directions

1. Place 3 popcorn kernels and oil in large covered saucepan over medium heat.

2. Listen for all 3 kernels to pop, then add remaining popcorn kernels and sugar at once.

3. Keep covered, lifting and shaking pan frequently until popping slows almost to a stop. Heat may need to be lowered slightly, depending on your stove.

4. Remove from heat and pour out into a large bowl and enjoy!

Upcoming Events: 2012

Happy new year!! Have you made resolutions, or just decided on some goals for the year? I prefer to think along the lines of goals or changes I want to see in my life, as opposed to resolutions. Resolutions bring with them the shadow of doubt and failure, but goals speak more definitively to me--something I really want to have happen. My goals this year are ... mostly to be more committed. Those things I wish I did better or more consistently--those are the things I plan to focus on. Flossing. Exercising (did you think I was perfect at this? I'm not!!) Blogging. Journalling for my boys. Reading for pleasure. Spending time with friends. Sharing love with everyone. Paying it forward. All of these things. It sounds like a lot when you put it all together, but I think it's really more about tightening up the strings that hold life together and which have been a little too sloppy in my life, and I'm ready to cinch up a bit. What are the things you want to work on this year? Write it down. Share it. Commit. 

I'll be taking some time off this month. Hubby has (paid--jealous!!) vacation from the 9th-13th. I was on the fence about whether I would also be taking that week off and blocking out my schedule or not. We didn't make plans to go anywhere or anything, so I didn't HAVE to. Sharing that with a client that was planning to book his next appointment in that week, he suggested I take the week off, that money will always come, but you never get the time back. He convinced me. Blame him. ;) But really, it won't hurt to call or email me if you're really hurting that week. I have blocked my Clickbook calendar out, so you will have to come at me more directly if you need some attention that week. 

I'm planning on having my next Save Your Hands! workshop on Sunday, March 11. I admit I have not been marketing for these workshops as well as I should, and that's another goal I have this year. I'd like to be utilizing and sharing the knowledge I've gained, so I'm buckling down and planning on doing at least 4-6 workshops this year. Some will be on weekends, some on week days, because therapists have different availabilities with their schedules too. Check my website for a list of dates. They'll be posted soon.

Please share your goals in the comments below. I'd love to help if possible.

A Dose of Inspiration: Holiday Magic

What a fantastic holiday season it's been. About 60 gift certificates for massages went out this season, including those from my Black Friday Special. Two of my clients shared some of their home baked goodies with me when they came for their massage. A couple clients padded their tip to me, as a special "holiday bonus." Another client brought me a Worry Doll wall hanging, soon to be gracing the wall in my massage room.

I am feeling the love!! I am thankful for all the gift certificate purchases. It means so much to me that my clients value my services so much that they want to share that experience with their family, friends, and coworkers. 

So. So. Good!! I only have a picture of one of the goodies shared, because the other ones disappeared before I even thought about taking a pic. Delicious!

When you see these Guatemalan Worry Dolls on the wall in my massage room, I welcome you to tell them all your concerns. May they help you relax and find even more enjoyment from your time on my table. 

PS--I still have lots and lots of the Lindt Lindor Truffle samples. They're sticking around a whole lot longer this year, since I vowed to keep MY hands off!! ;) They are SOOO good though, and come with a $1 off coupon too. 

Hope everyone enjoys this holiday season as much as I am! 

Le Sigh....Catching Back Up Again...

Well, I had a pretty good run going at keeping up with this blog, and then came Thanksgiving and the rug got pulled right out from under me. Now in this post, I'm going to catch up for the month of December all the posts I've missed. I'll condense it though. ;)


Upcoming Events
Christmas is almost here, and I've decided December is a good month to block out my weekends from being available. So many family/friend/shopping/decorating/raking/gutter-cleaning/light-hanging demands, I sorta panic whenever I've gotten an appointment request during the weekends this month. Making a note of this for next year.


Recipe of the Month
I stumbled across this recipe in October after watching a few food documentaries on Netflix, and this became the first (and so far only) vegan recipe I've ever made. And it. Is. Good. :)


Pumpkin Pie Brownies (pumpkin + chocolate = safe bet for a first vegan recipe and success!)
Ingredients
For the Brownie Layer
4oz bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 tsp vanilla
3/4 cup flour (in my house, it's always whole wheat, unless I'm making snickerdoodles--wheat just doesn't work for those)
1/4 cup dutch processed cocoa powder
1 T tapioca flour (or arrowroot or corn starch--I used corn starch)
1 tsp baking soda
1/4 tsp salt
For the Pumpkin Pie Layer
1 cup canned or pureed pumpkin
2 T tapioca flour (or arrowroot or cornstarch--I used corn starch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 tsp vanilla
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground allspice
To Decorate
A handful of chocolate chips (would you believe I forgot about that?!)
Directions
Preheat oven to 350F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper (I used a greased square pan).
To Make the Brownie Layer
1. Melt the chocolate.
2. In a large mixing bowl, mix together pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, tapioca (cornstarch), baking soda, and salt and stir to combine, then mix in the melted chocolate.
To Make the Pumpkin Layer
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To Assemble
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.


Product & Service Spotlight: Gift Bags & Last Minute Lottery

Included in the $15 gift bag is 2oz jojoba (the "oil" I use for massages, 2oz Aloe Body Wash, 2oz Lavendar Spa Bath/Body Wash, Aloe Foot & Callus Rub, and 2 therapeutic detox bath soaks. I even have some gift bags and tinsley stuff to package it in if you'd like. The perfect way to package a gift certificate. 

The Last Minute Lottery--that name just came to me now--is something I've been thinking about doing for the past several weeks. So what is it? Many of you already follow me on facebook and have no doubt seen my posts offering to book my open same-day appointments for $15 off regular rates. I've been thinking about taking this a step further and calling specific client(s) to fill the appointment gratis. Eligible lottery entrants would be unemployed, students, seniors, and/or veterans. Funny thing is...shortly after I had this idea in my mind, my schedule started to fill up naturally! So I haven't compiled my lottery yet, but the thought is still in my mind. More updates to come--keep a look out.

Post your feedback below! Happy holidays!!! 

Product & Service Spotlight: "Detox" Relaxation Bath Soak & Hands For Heroes

“Detox” Relaxation Bath

Dissolve in a warm to hot bath. Soak for 10-15 minutes, then rinse thoroughly. The hot water opens your pores, allowing minerals from the salts to be absorbed through your skin, while the baking soda helps soothe your skin. The primary mineral absorbed will be magnesium from the Epsom salt. Magnesium, balanced with calcium, is an important mineral for muscle relaxation, nerve conduction, and the production of energy. It also acts as an anti-inflammatory.

Note: hot mineral baths are not appropriate for everyone. Consult your physician if you have any health issues before using this bath recipe containing Epsom salt, sea salt, and baking soda.

You can purchase one or as many as you'd like at any time for $2 each. Two single-use bags are included in the Gift Bag/Product Sampler Pack, along with 2oz. jojoba, 2oz. Aloe Body Wash, 2oz. Lavender Spa Bath/Body Wash, Aloe Foot & Callus Rub for $15. Either the "Detox" Relaxation Bath by itself or the Gift Bag make a nice way to present a gift certificate for massage this holiday season. 

Hands for Heroes™

Hands for Heroes™ is a nationwide organization of caring health care professionals who have donated their time and skills to provide therapeutic bodywork for our Nations Veterans. The cumulative goal is to provide 1,000,000 bodywork sessions to our veterans. 

Help spread the word to veterans within your network of friends and family. I offer a set number of sessions to donate to Hands For Heroes within set timeframes. And--I'm one of only two LMTs in Oregon that are signed up for this program! Let's work together to give our veterans returning home a special gift for all they've given us. 

I will be adding information about this on my Treatment Menu on my website within the next week as well, so look soon. Included will be special gift certificates that you can print and give to veterans you know. **Military ID/discharge papers will be requested for verification.

Have a wonderful Thanksgiving next week! Remember to take time to think of all the things you're thankful for--every day! Celebrate the good in the world and it will grow. 

Recipe of the Month: Thanksgiving Special Edition

With Thanksgiving around the corner, I couldn't narrow it down to just one recipe, so I've included a few tried and true favorites. I'd love it if you posted your family's favorites in the comments below as well!!

Easy Herb Roasted Turkey

The first time I made a turkey with this recipe, the meat was literally falling off the bones! Didn't come out quite as tender the second time I made it though--may have been a lucky bird the first time around--but was still delicious.

Ingredients

• 1 (12 pound) whole turkey
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Day-After-Thanksgiving Turkey Carcass Soup

Hubby's not a fan of peas, so I leave those out, and I prefer noodles over rice. This recipe offers a good place to start out if you're like me and aren't all that brave in the kitchen. ;)

Ingredients

• 1 picked over turkey carcass
• 1 1/2 cups leftover stuffing
• 2 celery stalks, chopped
• 2 carrots, peeled and sliced
• 1 onion, peeled and diced
• 2 bay leaves
• 1 tablespoon poultry seasoning
• 1 teaspoon ground sage
• 2 1/2 quarts chicken broth
• garlic salt to taste
• ground black pepper, to taste
• 2 cups (uncooked) regular long-grain white rice
• 1 (16 ounce) package frozen green peas

Directions

1. Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
2. Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Monkey Bread II

I know some people make monkey bread using the canned biscuit stuff--not me. For one, I'm more a fan of "scratch" than processed, and it just doesn't taste right. Biscuits are more salty, and I like my monkey bread sweeter--and I use wheat flour 99% of the time too.

Ingredients

• 2 1/2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 cup white sugar
• 2 tablespoons margarine, softened
• 1 cup water
• 1 cup margarine
• 1 cup packed brown sugar
• 1 cup raisins

Directions

1. Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
2. When dough is complete, place dough on floured surface and knead 10 to 12 times.
3. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.
4. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
5. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.

PHILADELPHIA Pumpkin Swirl Cheesecake

I use almost this exact recipe. Here are the ways my recipe is modified: I use 2 cups crushed ginger snaps, 6T butter, 1cup sugar--divided 3/4 and 1/4, using 1 1/2 cups of the batter to be mixed with the pumpkin & spices, and I bake at 300* for my dark, non-stick springform pan for 55 minutes (325* for 55 minutes if using a silver springform pan). 

Ingredients

• 18 PEEK FREANS Ginger Crisps, crushed
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 3 (8oz) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground cloves

Directions

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

I've made several other cheesecake recipes over the years too, so if pumpkin isn't your thing (cheesecakes are kinda my thing), or you just want something different, let me know what you're interested in, I may have another recipe to suggest. I haven't even decided which cheesecake recipe I'll be doing for this year's Thanksgiving yet! So many delicious ones out there!!

Please share your favorite recipes in the comments!

Upcoming Events: Black Friday

T-21 days until Black Friday! Are you ready??

If you took advantage of my Black Friday offer last year, you'll get to be the very first to find out about it this year--I'm tweaking it just slightly this year. Next in line to find out about this amazing offer are my Facebook Fans, and then it will be released to the rest of you. ;) **Hint: Follow me on Facebook NOW!!**

If you do already follow me on Facebook, you saw that I posted a success story from October and a couple runners-up. This is something I'd like to continue doing. I will maintain client confidentiality and only post relevant pieces of information pertaining to the success obtained. Curious to see if I'll post YOUR success story? First--book your next appointment if it isn't already scheduled, and second--make sure you follow me on Facebook! (I haven't beat that point to death yet, have I? ;) )

Our CD of the month is Quiet Meditation. I'm pretty sure I bought this one from Fred Meyer at that music sampler-kiosk, and was unable to find it online to add a link. It's very soothing, described as an "enlightened blend of world flutes, guitar and keyboard lead a journey toward balance and contentment." 

I'd also like to see posts of what you are thankful for this month on my page. I'll throw my own tributes up as well. Today, I am thankful it didn't rain and that Pandora gave me a good playlist for my music therapy walk to work. Being a single-car family does have its benefits. ;)


Oh--and I've added in more morning availability! Tuesdays and Thursdays, I am now available for appointments between 8am-10:15am! And Fridays I have availability throughout almost the whole day too. I am MORE than excited to start shifting my hours so that hopefully that translates into more time for my family to be together all at once, rather than shifting between Mommy-on-duty and Daddy-on-duty. The road to getting two kids into school is turning out to be longer and more challenging that I anticipated, and I'm ready for more together-time for us. It'll be a process over the next couple years yet, but I do anticipate my schedule shifting to allow my evenings to be back home with the family. I apologize way in advance of the implications it may make for you. I expect I'll keep a couple evenings available for my loyal clients that are unable to make it in during the day--I'll try not to leave anyone hanging!