Author: Gail

HOW SWEET!! The “Sisterhood of the World” Blogger Award

HOW SWEET!!! The “Sisterhood of the World” Bloggers Award
What an incredible opportunity it is to belong to a community of women linked together by a common interest in communication and expression! I am proud to be nominated by Kritika, who is gifted in the fullness of verse. Thanks very much. I deeply appreciate your thoughtfulness and grace. And I really enjoy your blog!

 “In the cookies of life, sisters are the chocolate chips.” ~ Author Unknown. 
RULES:

* Thank the giver and link their blog to your post.
* Answer the 10 questions given to you.

* Pass the award on to 7 other bloggers of their choice and let them know that they have been nominated.

* Include the logo of the award in a post or on your blog.

Here they are:

1. On the bad days, how do you cheer yourself up?

A- I count my blessings and then try to figure out a way to be a blessing to someone else. Sometimes that means heading to the kitchen to make a special dessert.
2. Which is your favourite food?
A- POPCORN!
3. How do you let go?
A- I pray and remind myself that God has a plan for everything. “All things work together for good to those who love the Lord.” ~ Romans 8:28.
4. How much do you value ‘silence’?
A- It is in silence where love, joy, peace, patience, kindness, goodness, gentleness, faithfulness, and self-control are manifested.

5. Will you hurt someone intentionally or lie to make them feel better?
A- I do my best to never hurt anyone intentionally.
6. Do you have faith in humanity? why or why not?
A- Yes, I do have faith in humanity because God believes in us.
7. One thing you really wish could come true?
A- Only one thing? (lol) I have discovered when I cannot make up my mind…. God has given me the “desires of my heart.” I once received THREE birthday wishes because I could not make up my mind on only one. True story.
8. If you had to sum up your life in 10 or less words, what would they be?
A- Life is a gift and God is Great!
9. How do you express anger?
A- Internally. Or with tears.
10. What is the one thing that will turn you completely off about a person?
A- Manipulation.
My List of Nominations Include:

1. Lina

2. Stephy

3. Estelea

4. Melinda

5. Andreas

6. Viera

7. Sharon

Blessings and Peace to you.
Gail

Simply Stated: “No Strings Attached” Award

What an interesting concept. To be connected to bloggers All Over the World, and yet to feel no obligation to make the noted recognition conditional. I was in awe when I discovered a single blog post can touch others in lands I only dream of visiting. What a treasured perspective to encounter new friends through the blogosphere of WordPress. It is with heartfelt thanks I acknowledge my peer, Kritika Vashist, of “From the Soul to the nib of the Pen”. Her penchant for poetry and photographs touch my spirit in ways that I look forward to on my journey of balance and grace. Her encouraging words sustain me as reinforcement of persistence and creativity. Thank you, Kritika, for visiting http://www.snapshotsincursive.com  as I journal “Eating My Way Through the Alphabet” filled with recipes and photographs. It is a pleasure to know you.
My list of nominees consists of both seasoned bloggers as well as those fresh on the scene. I am intrigued by the diversity of topics and look forward in anticipation to expanding my interests. After all, Life is a journey that is filled with interesting stories about everyday moments. Everyone has a story to tell.

No order of preference is listed:

Jess Nguyen
Janet Sheridan
Andreacfrt

Bill Brennan
Dray0308
Happy reading!

Gail

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? A Second Helping of Kalua Pork Roast! This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 
KALUA PORK ROAST
Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer
Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 
*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Flower Power in Rose-Coloured Glasses

As many of you have discovered, maintaining and following a blog can be quite time consuming. Yes, it has its rewards and challenges. And I wouldn’t change it for anything! When I’m not preparing dishes in Gail’s Kitchen, posting recipes, or snapping photographs, I’m……EATING MY WAY THROUGH THE ALPHABET!  
You would think it’s taking a toll on my waistline. Not so. Instead, I needed to upgrade my eyeglass prescription. I guess that means I get to make a fashion statement, too. All kidding aside, I am so excited about my new glasses. They are from the Drew Barrymore Eyewear Collection called Flower. What do you think? Will they make me look wiser? Or younger? Or more creative? Or will I simply continue to see the world through “rose-coloured glasses”? You tell me. 

Peony Pondering 

My Garden of Prayer

“My garden beautifies my yard
and adds fragrance to the air…

But it is also my cathedral 

and my quiet place of prayer…

So little do we realize

that ‘the glory and the power’

Of He who made the universe

lies hidden in a flower.”

~ Helen Steiner Rice

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? A Second Helping of Jumbo Shrimp Cocktail! No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron. 
JUMBO SHRIMP COCKTAIL 
Ingredients:

1 pound Jumbo Shrimp, cooked and deveined with tail on

1/2 heart Romaine lettuce, shredded

1 12-ounce bottle Chili sauce

1 tablespoon prepared horseradish 

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

Dash of cracked pepper 
Instructions:

Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan. Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? A Second Helping of Ice Cream Sandwiches! Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!
ICE CREAM SANDWICHES 
Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Vanilla Bean Gourmet Ice Cream 
Instructions for Cookie Crust:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Instructions for Ice Cream Sandwiches:

Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? A Second Helping of Honeycomb Sweet Bee! Raw honeycomb has the most incredible flavor concentrated with the sweet nectar of wildflowers. The first time I tasted it, with a crisp apple slice and a nibble of sharp cheese, I realized what all the buzz was about. This edible mystery is a conversation-starter at every gathering. And a little goes a long way. Store honeycomb at room temperature in a covered container. 
HONEYCOMB SWEET BEE
Ingredients:

Raw Honeycomb Square 

Granny Smith apples 

Cheddar Cheese, Extra Sharp*

Seedless Grapes

Smoked Almonds, whole with sea salt

Multi-Grain Crackers

*Brie may be used as well. 
Instructions:

Place a square of raw honeycomb in the center of a shallow dish or platter. Arrange apple slices, seedless grapes, assorted cheese cubes or wedges, crackers, and nuts around the edges. Provide an appetizer spreader, utensil, or spoon to serve. As the honeycomb cells are broken, they release the golden honey within. 
***My resource for purchase is the Savannah Bee Company. (I receive no recompense for promoting their product.)

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Second Helping of Glazed Carrots! My husband, Gerald, absolutely loves the texture of cooked carrots. He usually asks for more in every recipe. Unimpressed by their nutritional value, he could care less about the fiber content. Maybe it’s the bright orange color that echoed an enthusiastic response at the dinner table as a child. In any event, I know without a doubt, whenever I serve this appetizing choice of root vegetable, he knows it’s been a very special day. 
GLAZED CARROTS 
Ingredients:

16 ounces of fresh baby carrots, greens removed

2 tablespoons butter

1/3 cup light brown sugar, packed firmly

1 cup water

Dash of sea salt

Cracked pepper to taste
Instructions:

In a medium saucepan, combine the whole baby carrots with remaining ingredients. Stir well to blend. Bring the mixture to a boil over high heat. Reduce heat to medium and continue boiling uncovered for 20-25 minutes. Carrots should be tender and liquid evaporated to leave a nice glaze coating.