Pennies From Heaven

Re-posted from March 9, 2015
He smelled like Old Spice After Shave as long as I knew him. There was a time he wore Vitalis in his wavy brown hair. All the guys did. Elvis probably started it with his slick-black hair and sex appeal. I used to go to my father’s bedroom closet after he hung up his suit from a nine-hour day of demanding retail sales, supporting a family of six. I’d slip my childish hands into every pocket searching for a LifeSaver or two. If a half-opened roll of Reed’s Root Beer candies were discovered, I’d race back to my father’s chair and beg for “just one”. Being his only daughter, and the apple of his eye, he’d smile and say, “Sure, Snookie. Anything for my little girl.” Sometimes there would be a compact case of Sen-Sens in his coat pocket. I hated the taste of anise. Around that time everyone grew up watching Hollywood’s Rich and Famous glamorizing the lifestyle of a cigarette smoker. Sales were finalized when a cigarette was lit at the retail counter. Afterwards this tiny matchbox of black licorice and anise squares were the perfect breath mint popular in the 1960s. On occasion in my daily quest, I would come across my father’s easy-squeeze leather coin pouch. He said it kept loose change under control and saved the lining in his dress pants.  
Today I hold that weather-worn pouch and squeeze it open remembering my father. Inside are two pennies. One is a muted coppery Lincoln Wheat Penny dated 1930; the other is a bright shiny Union Shield version dated 2014. Pennies from Heaven, I call them, spanning the lifetime of my beloved father. Happy Birthday, Dad. Thinking of you today celebrating your first birthday in Heaven. “He has made everything beautiful in its time. He has also set eternity in the human heart.” ~ Ecclesiastes 3:11.

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait. 
BACON BITES
Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced
Instructions:

Preheat oven to 450Β°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Home Cooking: Asian Noodle Salad! Not only does this dish make a stunning presentation of color, it also boasts a crunchy taste of the Orient. The sesame and ginger dressing is so yummy, you’ll find yourself making excuses to eat this salad every week. 
ASIAN NOODLE SALAD
Ingredients:

1 package ramen noodle soup mix, any flavor

1/4 cup butter

1/2 cup almonds, sliced

1 pound of shredded broccoli and carrot slaw mix

3/4 cup roasted Cardini’s Gourmet Asian Sesame Dressing

2 green onions, sliced
Instructions:

Melt butter in a medium skillet over low heat. Remove noodles from soup mix. Discard seasoning mix. Break up uncooked noodles. Add to the skillet, along with the almonds. Stir to combine and brown until slightly toasted and brown. Do not burn. Remove from heat. In a large bowl add broccoli/carrot slaw and the noodle/almond mixture. Pour salad dressing over all and toss until combined. Garnish with green onion snips. Serve immediately. Leftovers may be refrigerated but the noodles will lose their crunch. 

Home is Where the Cook Lives

Eating My Way Through the Alphabet-Home Cooking! The response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on snapshotsincursive.com for your support and encouragement. What’s cooking in Gail’s Kitchen? Stay tuned and you’ll see more. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET-HOME COOKING!

The Beauty of a Peony

“I want to encourage women

to embrace their own

uniqueness. Because just like

a rose is beautiful, so is a

sunflower, so is a peony. I

mean, all flowers are beautiful

in their own way, and that’s

like women, too.”

~ Miranda Kerr 

Twice As Nice!! The Versatile Blogger Award!!

What an honor to be nominated for “The Versatile Blogger Award” for the second time. That must mean I’m getting around! I am, indeed, very privileged to be nominated by Melinda because she reflects true commitment despite Life’s challenges. Thanks very much! πŸ“


As the little engine that could, I faithfully increase my momentum “Eating My Way Through the Alphabet” on   http://snapshotsincursive.com stopping along the way to develop new and lasting friendships all over the world!

The rules are simple:

(1) Acknowledge the person who nominated you by thanking them and posting a link to their blog.

(2) Share ten (10) interesting things about yourself. 

(3) Nominate ten (10) more bloggers.


Here are the ten (10) random facts about myself.

(1) I like root beer floats.

(2) I can’t carry a tune.

(3) I can curl my tongue.

(4) I was a tom-boy my entire childhood.

(5) One of my favorite movies is “The Wizard of Oz”.

(6) I didn’t get my driver’s license until I was a senior in high school.

(7) I have moved 20 times in my life.

(8) My name in the Bible means “my father’s joy”. πŸ˜‡

(9) My favorite color is green….the color of my husband’s eyes!

(10) I believe in Providence, not Coincidence.


These are the bloggers I would like to get to know better:

Lana

Priti
Anugya
http://unashamedofjesus.wordpress.com
Chitra
Anna
Amy
Lacie
Maria
http://ibakedishotiateit.wordpress.com

Congratulations, whether you are being nominated for this award for the first time, or the umpteenth time.

Please Pay it Forward! πŸ“

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? A Second Helping of Zesty Fish Tacos. The first time my California friend ordered Fish Tacos, I was like, “Whaaaaaaat??” After all, being a Midwestern girl, fish was caught to be dredged in beer-batter or lemon-peppered, deep fried, and eaten with a side of French fries. Not exactly good for the heart, but tasty. Well, my taste buds have matured over the years and now I tend to cook a little healthier without sacrificing great flavor…..which brings me to the Recipe of the Day.
ZESTY FISH TACOS 
Ingredients:
2 Tilapia fillets

1 egg

2 tablespoons lime juice

2 tablespoons flour

2 tablespoons yellow cornmeal 

2 tablespoons Panko seasoned bread crumbs

1/8 teaspoon garlic powder

1 tablespoon crushed red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

2 tortillas, flour or corn

1 cup shredded broccoli-carrot blend

1/4 cup salsa

1/4 cup Greek yogurt

1 green onion, snipped
Instructions:
Preheat oven to 400Β°. Mix egg and lime juice in a shallow dish. On a sheet of waxed paper, use a fork to blend flour, cornmeal, Panko crumbs, salt, pepper, garlic, red pepper flakes, cumin powder. Dip fish fillet in egg mixture to cover. Then coat with crumb topping. (This can be done more than once for an extra crispy crust.) Place breaded fillets on a greased baking dish. Bake for 8 minutes. Flip over bake 4 minutes longer. If you prefer a crispier crust, broil 4 minutes longer. Watch carefully. Fill each tortilla with fish, broccoli-carrot blend, salsa, and Greek yogurt. Garnish with green onion snips. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? A Second Helping of Yogurt Cups! Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 
YOGURT CUPS
Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder
Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:
Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs
See what I mean? What combination will you create? Please share your ideas with me! I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!