MS.ELENI    
 
 
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Just venting--ignore

Thursday, November 20, 2008

I am doing this to delay a move to refridgerator. My son just called wanting to borrow $150 so their electricity isn't cut off. I am not saying I never got help as an adult but if I borrowed money I paid it back. I never get paid back except for my daughter.It might take her years but she works at it. I supported 4 kids on my own (Oldest was in army and other son passed away) I worked very hard for what little I have and sometimes I recent giving it away. I supported my family.I just wish they would support theirs. I know I was lucky to have a good job.
I have a place where I keep cash gifts that I save to get something special for myself.I seldom get to as I help kids. I am glad I have it to do but it worries me as to what will they do if I am gone. I am not wealthy by any means.I struggle sometimes to get things done that need to be done sometimes. It just gets me some times. I feel better now.It is off my chest.

  
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FEISTYMAMA 11/20/2008 7:10PM

    Isn't blogging a nice relief? Your kids are lucky they have somebody to turn to in emergencies. My parents passed away and my sisters are far away (one on the east coast the other on the west coast). We have had some money issues years ago and had to borrow money from the in-laws, which he have since paid off. I could NEVER borrow money and not pay it back. Things are getting alot tighter now with everything so expensive (except gas - $1.88 here) and Christmas. Building our new house in 2006 didn't help with our money issues either.

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Sunny but cool day

Thursday, November 20, 2008

I am not talking about my eating as it is not good. Just a bad week for some reason. emoticon
Just finished reading 2 books.
Ghost Stories of St Petersburg,Clearwater and Pinellas County:
Author (MDMNINA) is on spark web site so got it to see what it was like.Got goosebumps in some places but has a lot of history in it.
The Secret Lives of Bees ( Now movie)Young white girl runs away with black nanny and lives with 3 black sisters who knew her mother.
Now I can go back to finishing up Brisinger.
Work is getting very slow where hubby works.They are having a big lay off.It won't affect him as he will be there til doors close which is unlikely but like many places they have to cut back. Even restaurants are cutting back help as less people are going out. It is a hard time for so many people.

  


Good morning.

Wednesday, November 19, 2008

It was a chilly 41 degrees this morning but already is up to 57 degrees.By the weekend we will be in the 70's. Not doing as good at eating as I would like but every day can't be good.Today is a new day. I am keeping track of all foods and lifting my hand weights every day.
My daughter Angel came yesterday and did some cleaning for me.Mostly things that are too hard for me.i wish her sister would help out some but Angel does it willingly so that makes it ok.I know sometimes it is very hard for her. But I am one of those that think children should help their parents. My children saw me take care of my mother as much as I could.
Nothing new.Not in a talkative mood today anyway.

  
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FEISTYMAMA 11/19/2008 8:07PM

    I'm not talkative either. Actually, I'm pretty cranky and have been all day.

Our high temps for today was the mid 40's!! Better than yesterday so I'll take it. Send some of your warm weather to Wisconsin!! emoticon

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My opinion of fennel and other stuff

Tuesday, November 18, 2008

Ok I posted what fennel is and now I will tell you my experience with it.
Ok I tried it 3 ways.Raw,as a soup and baked.
Raw I did not like at all so I would never use it in a salad.To me it had a strong licorice taste which I do not like. As a soup it was good. I cooked part of bulb with some of stalk and a few feathery leaves..I added a little onion and covered with chicken broth plus about 1/4 cup of tomato sauce.Added a little thyme spice and black pepper. It was very much like cabbage with none of the licorice taste like when it is raw.Next I baked it. I spilt my remaining half in half and drizzled some olive oil over it.Then I used some salt pepper and greek spices(greek spices has garlic in it) Baked until tender and then put some parmesan cheese on top and put back in oven to melt cheese. I thought it was good.Again it tasted very similar to cabbage. So bottom line is if you like the taste of licorice you can eat it any way. If not and you like cabbage you can cook it as you would cabbage and it is good. I did not use all the stalk but will use then in a pot of soup. They feel like celery in texture when raw . My consensus is I will probably not buy it again as cabbage is much cheaper and not that much difference in taste except when eaten raw.And I did not like it at all raw,yuck! But I can't stand licorice.
Calorie count 27 cal per cup or 9 cal per oz

We got down into the 40's again last night but it was already in the 60's when I ran out to get a blood check.It was absolutely gorgeous outside.
I did good on eating yesterday until just before I went to bed.The night time eating is such a battle for me. I get so frustrated knowing I do good all day. It is something I keep trying to do better

  
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FEISTYMAMA 11/18/2008 8:47PM

    I'm a night time snacker myself. It's one of the hardest habits to break. I always have water with me so I drink water instead. I'll be heading for a snack shortly, just don't know what yet. I am about 600 calories BELOW my minimum calorie intake today so I can eat almost anything within a reasonable amount.

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Definition of Fennell

Tuesday, November 18, 2008



Fennel is truly a vegetable and should not be confused with the herb, sweet anise. Even though they share a similar mild sweet licorice flavor, fennel comes from an entirely different plant. Fennel has a rounded creamy white bulb, short green stalks and feathery green leaves. Its appearance resembles an extra plump bunch of celery, and it has a unique licorice taste that becomes milder when cooked. It can also be eaten raw and is used as a bad breath neutralizer.
Fennel is very popular in Europe and until recently was found primarily in Italian and specialty markets in the United States. It is now found in mainstream supermarkets, however, it is frequently sold incorrectly as sweet anise. Fennel is grown primarily in Italy, France, Greece, and the United States. In the United States, fennel is grown almost exclusively in California
Storage & Selection
Fennel can vary significantly in size anywhere from pound to 2 pounds. In my opinion size is very important, as smaller fennel bulbs are more tender and less fibrous than larger bulbs. The bulb has virtually all of the usable meat, and should be a firm, clean creamy white that doesn't show any sign of brown spots, yellowing, splitting, or withering, a sign the fennel is old. Fennel stalks should be straight and the leaves a feathery bright green. Avoid fennel if there are flowers on the stalks because this is a sign that the fennel is over mature. Store fennel in a plastic bag, in the high-humidity crisper section of the refrigerator for no more than three to four days. Fennel loses its flavor quickly so it's best to use it as soon as possible.
Preparation
Most fennel bulbs are sold with the stalk still attached, so they will need to be removed before preparation. After removing the stalks, slice off the top and bottom of the fennel bulb. The outermost layer of the bulb should also be removed if the bulb is large or if its skin is bruised or split. Next, slice the trimmed bulb in half lengthwise, and cut the halves into wedges for braising, or thin crescents for salads. The halves can also be diced as you would an onion or celery stalk.
Don't throw away the stalks or leaves. Chefs use the stalks in soups and stews to add flavor and use the feathery leaves as an herb, similar to parsley. The leaves are particularly good with fish baked in parchment. You can also wet the fronds and stalks and throw them on the grill in lieu of wood chips. In addition to fish, they add excellent flavor to poultry, pork, and lamb.
Varieties
Florence fennel is for all practical purposes the only variety of fennel. This squat bulb has a subtle licorice flavor that diminishes with cooking. Taller, spindly wild or herb fennel has a much more pronounced fennel flavor and produces seeds used for seasoning

  
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SPARKYLISANOEL 3/25/2012 12:22PM

  Great Information! Thanks!!! emoticon

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