Christmas Pops and Delicious Sprouts!

Last week we attended the Nutcracker Suite in Macon, and yesterday Kevin, Ashlyn and I went to Atlanta to attend the Atlanta Symphony Orchestra's Holiday Pops Concert.  It was marvelous.  The venue at the Woodruff Arts Center is a magnificent one, and there isn't a bad seat in the house.

  The orchestra was great, the chorus made up of about 200 students from two high schools in Atlanta, did a marvelous job, and the two guest musicians one a lovely female singer, Montego, and the other a male singer/piano player did a magnificent job of entertaining us.

This was such fun.  We had lunch at Strip in Atlantic Station and then went to the concert.  It was Ashlyn's first time to hear a symphony orchestra and she seemed quite impressed.  She was also fascinated by a very interesting piece of art outside the Woodruff which was composed entirely of little metal "people" holding each other up.  I am so glad we got to expose her to the arts in this way.  I think it is critical for children to start appreciating all of the arts at a young age!

Christmas being just around the corner, I thought I would share a recipe for a side dish you might like to use during the holidays.  This is one vegetable that you must use FRESH.  It just isn't the same if you try it with the frozen vegetables.  Some vegetables like corn, peas, lima beans and a few others are just fine if you use frozen, but Brussels Sprouts MUST be cooked fresh or they are watery and their flavor is bitter. So if you think you don't like them, and all you have ever had is those little frozen balls, then  you absolutely must try the recipe below!

FABULOUS BRUSSELS SPROUTS

10 ounces FRESH  Brussels Sprouts, cut in half
1/2 large sweet onion halved and thinly sliced
2 tablespoons oil
1/2 teaspoon FRESHLY GRATED Nutmeg
Fat free chicken broth...
Place onions, brussels sprouts and oil in large frying pan and add about 1/2 cup chicken broth and begin to saute on high heat, stirring occasionally.  Saute until tender (adding more chicken broth if it evaporates before the sprouts are tender).
Add grated nutmeg just before sprouts are done and stir in.
You may add a tablespoon or two of butter if you desire, but it isn't really necessary.
Salt and Pepper to taste!
Believe me, these are fabulous, and even people who think they don't like brussels sprouts have raved about these!

Merry Christmas to All!

Simple Pleasures

Things have certainly been rather tumultuous here for the last twelve days; what with my retina surgery and Lucy's broken hip. I am glad to report that both Lucille and I are on the mend.

So, today after breakfast at Denny's my hubby and I went out and purchased some beautiful Mums and Kale to put in the planters on the front porch. Sometimes it is the simple things that help keep life in perspective. Between running back and forth to doctors and hospitals things have become quite helter skelter around here of late. I am a person who enjoys order and things have been anything but orderly!

Today I resolve to try and put things back in perspective and take one day at a time. A healthy breakfast, and planting some beautiful flowers is a good start. Do you have things that help you keep your head on straight? Watching a ball game? Playing a piano? Painting? Whatever it is, don't forget to take time to do something for YOU. Sometimes we get so wrapped up in doing things that we fail to take a deep breath and just enjoy a few moments. Laughter is the best medicine and I hope something makes you smile today!

My doggie Buddy, makes me smile every day. He is the sweetest, most loving animal and really doesn't demand anything of me but a little love. What a joy! Studies have shown that petting a dog or cat can lower your blood pressure, and I believe mine goes down when Buddy is around.

My hubby has a great hobby that keeps him in balance. All work and no play makes for a grumpy hubby, so I am most happy that Kevin has taken up carving. He is quite good at it and has done some really beautiful work. He carves gun stocks, plaques and figurines and is now working on carving beautiful leaves on my kitchen cabinet doors. He has a new web site where you can see some of his work. The address is: hardwood-designs.net. Have a peek and let us know what you think!

Well fellow bloggers, I need to get moving before I have to go back to the hospital to see Lucy! Hope I will have some travel news to post soon. I have a couple of adventures planned including a trip to Atlanta and a Holiday Pops Concert with the Atlanta Symphony Orchestra in December. We will also be heading back to beautiful Okaloosa Island for Thanksgiving this year!

Here's a great recipe to start off your Seasonal Baking!

GINGER COOKIES

4 1/2 cups all purpose flour
4 tsp ground ginger
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set ASIDE

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften, gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses and beat well. Add half of the flour mixture and beat til combined. Stir in the remaining flour with a wooden spoon (mixture is quite stiff).

SHAPE into 1-2 inch balls, roll in coarse or granulated sugar; place dough balls on ungreased cookie sheet about 2 1/2 inches apart.

BAKE in a 350 degree oven 12-14 minutes or until light brown and puffed. DO NOT OVERBAKE! Let stand 2 minutes before transferring to a wire rack to cool.

These are soft and chewy and keep well in tins or plastic containers. They also freeze very well!

Enjoy!!!