Simple, scrumptious and satisfying Sunday breakfast.

I had contemplated muffins and scones, maybe even sausage gravy and buttermilk biscuits this morning, but pancakes won out. I picked this Krusteaz Honey Wheat pancake mix up yesterday at Super Target. Good groceries are slim pickens around here, but if I travel just a few miles the shopping gets better... MUCH better. I discovered some really good grocery shopping yesterday, finally. I spotted this and in the cart it went. It looked good enough to forgo scratch, and Krusteaz is really a good choice if you do buy boxed. So.......we start with this.

Mix 2 cups of mix and 1 1/2 cups of water. Let it sit while you....
chop up a few handful of these. (yes I know they are chopped, I just did them up a bit more)

Put the walnuts on the griddle for about 5 minutes to toast them. Stir them about a few times. Once toasted, throw them in the batter.



While the walnuts are toasting, put about 3/4 ~ 1 cup of these

in a cup and cover them well with water. Pop them in the microwave and plump them. To do this just cook them on high for about two minutes. Drain and stir in batter.

Bake them on your griddle @ 350°.

Real butter, real Vermont maple syrup.......... and there you have it, a simple and very satisfying Sunday breakfast. I served Millstone Hazelnut coffee. Scrumptious!

Next time I reach for this wonderful mix I think pumpkin puree, pecans and currants will be involved. :-)

The mix is primarily whole wheat flour, there is some soy flour, and wheat bran. Add the omega goodness of the walnuts, and the concentrated flavonoid and bacteria blocking properties along with the antioxidant capacities of the cranberry.... well you have a really tasty, crunchy and chewy fiber filled, nutritious reason to have some butter and syrup.

Oh, the real maple syrup has significant amounts of manganese and is a good source of zinc. It is also packed with a concentration of minerals.

So, scrumptious and sweet that you can feel good about.

I'd love to hear what you think if you whip these up.

Sorry about the imported photo's and no finished result photo. I have to find a way to blog properly with my schedule. I'll get it all sorted.

Red Pepper Vinaigrette

The day before yesterday, I decided to finish up the leftover Angel Hair pasta that was in the refrigerator. I was going to get enough healthy fat for the day from the walnuts at breakfast, the salmon at dinner and some cheese I would be having on the pasta. So, I really did not want to drizzle olive oil over the pasta. I decided to use up the last of the Newman's Own Lighten Up Italian Dressing. The bottle you see in the picture below is that emptied bottle, and is the 8 ounce size. Then, the next day I am wanting to have a nice big ol' spinach based salad. Oops... dressing??? I receive Dr. Andrew Weil's, Daily Tips and Weekly Bulletin's, in my email. I remembered seeing in one of the Weekly Bulletin's, a recipe for salad vinaigrette that I wanted to give a go some time. Seemed like just the time to do that. I had all of the necessary ingredients on hand, and went at it. The recipe below filled my empty bottle up perfectly, as you will see. Result... a very delicious way to accent your salad. This vinaigrette is so flavorful and satisfying. You know, I have known this for some time, and I am sure this will be redundant for you, but I must say how amazed and delighted I am to keep discovering how satisfied I am, how much more energy I have, and how much clearer my thinking is when I eat those foods that are healthy, and prepared the way they should be for my body to receive optimum benefit from them.

This vinaigrette has no fat in it, the ingredients are basically the staples of one's kitchen, it's a snap to make, it is very economical and so full of flavor that I have just switched from store bought, ready made dressings and vinaigrette's to this one. If you try it, please let me know what you think.

Now then, just for a side note, I wanted to mention the type of pasta I use. Barilla PLUS Pasta is the only pasta we now use. I left the white flour pasta world a long time ago. I have to admit though, I was never crazy about the whole wheat versions. Barilla PLUS tastes even better than I ever thought the white pasta did, and it is loaded with protein, fiber and Omega~3's. Yummy.... and again, satisfying.


Red Pepper Vinaigrette
Dr. Andrew Weil

Ingredients:

1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried whole oregano
Pinches of rosemary and thyme (Big pinches as I love these flavors.)
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/2 of a roasted red bell pepper (I did use bottled roasted red peppers.)

Instructions:

1. Combine all ingredients in a blender and mix thoroughly. Simple huh?? :-)

Linguine with Fresh Salmon and Tomato Sauce

This is a great recipe if you love Salmon. There are such a mingling of other flavors that even if you are not over the top about Salmon, I think this dish would be okay. Salmon is such a good idea nutritionally that I am always glad to find recipes with it in them that aren't overpoweringly fishy, in hopes that my husband will like them. This one works, well!

Linguine with Fresh Salmon and Tomato SauceServes 4

8 ounces skinless salmon fillet, cut crosswise into 2” pieces
1 teaspoon dried dill
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
2 cups cubed tomatoes
1/2 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 teaspoons olive oil
1/3 cup nonfat sour cream
8 ounces uncooked linguine

Sprinkle the salmon with the dill, salt (if using) and pepper.

Coat a large no-stick frying pan with no-stick spray. Add the salmon and cook over medium heat for 11 to 12 minutes, or until the pieces are cooked through. Remove from the pan and break into bite-size pieces.

In the same pan, combine the tomatoes, scallions, parsley, garlic and oil. Cook over medium heat, stirring frequently, for 4 to 5 minutes, or until the tomatoes are soft. Stir in the sour cream and salmon. Cook for 1 to 3 minutes, or until heated through.

While the sauce is cooking, cook the linguine in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.

Hands on time: 10 minutes
Total time: 30 minutes
Source: Prevention's Healthy One-Dish Meals in Minutes

I don't use a "no-stick" pan. I don't even own one. I had a non-stick set some years ago.... let's just say, I'll never own another. I am very happy with the Belgique copper bottomed pots, pans, frying and sauteing skillets, and larger pots and double boiler that I have. The only other cookware I use is Le Creuset. I used my Le Creuset 3 1/2 quart Buffet Casserole for this recipe. I did use the cooking spray. I really like the Organic Olive Oil Pam. I use the Organic Olive Oil for savory recipes, and the All Natural Butter Flavor for sweet. Also, I hold off and wait to add the parsley about a minute or so before I add the sour cream and I skip the salt. I usually use whole wheat pasta... since it was a Salmon dish I went ahead with the regular semolina stuff. Turned out I did not have to. Jon, liked it.

Salmon:
I want to make sure that I mention that studies done on the nutritional value of salmon did not show any benefits for fish, salmon or any other type, that had been fried. Thought I’d better get that right out there. That yummy deep fried Cod or Walleye fillet at Culver's is not going to give you the nutritional value potential that you could get if it did not have that delicious fried breading on it. So if you eat that kind of thing and say, well at least it’s fish..... :-( not gonna fly. But if you don’t fry the salmon, here are a few of the nutritional benefits.

• Salmon is low in calories and saturated fat. However, it is high in protein and has an amazing health producing fat, omega-3, which is an essential fatty acid. These fats are essential (hence the name) for our bodies to be healthy, yet we don’t produce it. Salmon are much higher in these fatty acids than their warm fish brothers. These fatty acids are an incredible benefit to the cardiovascular system. They cause the blood to be less likely to clot reducing the risk of heart attack and stroke. They help in preventing erratic heart rhythms (a favorite feature of mine personally). This omega-3 in salmon affect the production of hormones and as a result keep the platelets in our blood from sticking together, creating an environment for better blood flow and anti-inflammatory effects. Omega-3 also stimulates the secretion of leptin. This wonderful little hormone helps to regulate food intake. So, salmon actually has been proven to help with obesity and so type 2 diabetics can seriously benefit from this cold water finned friend. These little wonders also are protective against cancer. It also increases heart rate variability (HRV) and this reduces the risk of arrhythmia and, or sudden death. My mom died like that right before my eyes. It was sudden and horrible all at the same time. PLEASE, GET YOUR OMEGA-3!
• Salmon is high in niacin and vitaminB12. These are necessary for the chemical process required to process the fats in blood. Consequently, overall cholesterol is lowered.
• Containing significant amounts of the trace mineral selenium, salmon is a cell repairer. Another cancer reducing benefit.
• I could go on and on... salmon is a really beautiful thing! I will wrap this up just by saying that salmon also contains ample vitamin B6, magnesium and phosphorous. All yummys for your overall health.

Tomato:Tomatoes are packed with vitamin C, are a good source of vitamin A, potassium and iron. The red pigment is called lycopene. Lycopene is an amazing antioxidant. Antioxidants neutralize free radicals in the body that can damage cells. Recent studies show that lycopene has twice the antioxidant property as beta carotene. Harvard has done significant research on the lycopene in tomatoes and discovered that 10 servings per week reduced prostate cancer in men by 45 percent, and 7 servings per week of raw tomatoes lower the risk of developing rectal colon and stomach cancers by 60 percent. Nitrosamine is a compound that is formed in the human body and the most toxic carcinogen in tobacco smoke. Tomatoes contain coumaric acid and chlorogienic acid. These compounds block the effects of nitrosamines and reduce the possibility of lung cancer, significantly.

Choose tomatoes that are vibrant shades of red. The redder, the better. The more color on your plate, the healthier (and tastier). This is an indication of high amounts of beta carotene and lycopene. Raw is great, but cooking tomatoes releases the lycopene which is located in the cell wall of the tomato. Some research indicates that cooking them in olive oil helps your body absorb the lycopene better. Other research has shown that the tomato and olive oil combination generated increased plasma antioxidant activity by around 20%. Did I mention we planted three varieties of tomatoes? Some will come in 45-50 days (Early Girl), some 70-75 days (Better Boy), and some 80 days (Beef Master) after germinating. :-)

Parsley:
I think herbs often get underestimated in their nutritional value. Think about it though. Herbs are, and have been successfully used for medicinal purposes for hundreds of years. Parsley acts as a diuretic and can help kidney function as well as gout. It offers good antioxidant protection and counters anemia. It is best to use Parsley fresh; add it at the very end, right before serving. This will maximize its folic acid (folate) and vitamin C. Toss it in with your salad green. It adds color (unless it is a spinach salad) and bursts of flavor.

Olive Oil:
As much good press as Olive Oil has gotten there is probably no need to get wild and crazy here. But, I think there are a few things worth mentioning even if they are pretty common knowledge.Olive oil is heart healthy, a sugar regulator, it will reduce the effects of arthritis and asthma, it has been proven a cancer inhibitor, and among other things it can help maintain lower body weight.

• Olive oil is rich in monounsaturated fat and antioxidants such as vitamin E, chlorophyll and carotenoids. Because of the presence of the compound oleuropein, the LDL cholesterol does not oxidize and therefore can’t cause plaque to form on the artery walls. This significantly lowers blood pressure and reduces the risk of heart attack.
• Since olive oil substantially reduces the amount of triglycerides and LDL cholesterol, or fats, in your blood, it helps reduce your risk for developing Type 2 (non-insulin dependent) diabetes.
• By using the healthy fats in oIive oil our bodies produce natural anti-inflammatory agents. The awful affects of arthritis and asthma are considerably reduced as a result. Dementia and osteoporosis are not as noted in regions where olive oil is consumed in ample quantity.
• An onogene is a gene that will turn an host cell into a cancer cell. This gene is associated with fast growing breast cancer tumors. Oleic acid, a monounsaturated fatty acid in olive oil, when it is used along with drug therapy, will reduce the affect of the oncogene. Prostate and endometrial cancers can be countered by the ingestion of olive oil as well. Consuming other fats has been linked to colon cancer. Preparing meat by cooking it in olive oil presents the wonderful antioxidant properties of olive oil to the degree that some research is beginning to show that the amount of carcinogens is reduced.I want to take just a second shed a little light on the grades of olive oil.
• And now for the perk of the oil that most people don’t know about, but embrace once they discover. Olive oil can actually help you lose fat. The British Journal of Nutrition revealed that a “...significant loss of body weight and fat mas can be achieved without increasing physical activity and making only one change in eating habits; the substitution of olive oil for saturated fats.” Two groups with four men in each, ate similar foods for four weeks. The only difference was that one group ate more saturated fats than unsaturated. The other ate the same amount of calories as the first group, but their consumed fats were mostly monounsaturated fat, olive oil. When the four weeks was over, the men from the second group were lighter and had a lower body-fat index than the men that consumed the saturated fats. There are other research findings that back the results of this study up as well. Kinda wonderful, huh?

I want to take just a second shed a little light on the grades of olive oil.

• Fine olive oil means the olives have gone through a second pressing.
• Refined olive oil means that the olives have been pressed using chemicals and charcoal. Avoid these.
• Pure olive oil is a blend of refined and virgin olive oil. Not a good choice.
• Cold pressed simply means that heat was not used to extract the oil. Heat destroys antioxidants and other nutrients making cold pressed the best choice.
• Extra virgin olive oil, EVOO for you Rachel Ray fans, comes from the first pressing of the olives and has the lightest flavor and the most antioxidant properties.

I use Pompeian Extra Virgin Olive Oil that is First Cold Pressed. Store the your olive oil in a cool, dark place. Once opened, olive oil may also be refrigerated to increase shelf life.

If Salmon is on the menu, typically lemons are hanging about somewhere. As you can see, this is not a dish that you might squeeze lemons on. So, since my husband is not crazy about lemons... I made limeade. I took fresh blackberries (he loves red fruit of any kind) and froze them on a skewer, and then added English Mint leaves from my herb garden at the top. Although the limeade was very cold, the blackberries acted as ice cubes. I did not add any sparking water, but I did get the idea from Kelli over at her beautiful blog. And, the next thing off of her blog to do is make this Old-Fashioned Chocolate Layered Cake. Thanks Kelli! A few fresh strawberries and a wonderful loaf of Sunflower Nut bread...... Voila delicious and healthy summer dinner!

Whole lotta Lemon goin' on.

I just want to know who it is that came up with wallpaper. I have never put the stuff up but I have spent days taking it down. If when a marriage is being torn at, the vows would stick like the glue does on the back of wallpaper... the fiber of this country would be in such better shape. I have used the professional products and a number of good home concoctions to remove the paper, paper backing and glue. Short of being almost violently aggressive, the stuff does not come off. I have seen pretty wallpaper, certainly. There have been era’s in history that the wall covering defined its era. But, I will NEVER put the stuff up I don’t care how beautiful it is. There are flaws on the walls behind this gluey mess. It seems to me that patching the holes and cracks, and sanding the irregularities would be cost and time effective, rather than fighting with this stuff. And anyway, I'm not really a print or pattern kind of girl. I like the calming effect of very subtle colors and the simplicity of solid in my home. So, it's not a sacrifice for me to have paint rather than paper. It really would not matter though, did I mention that I will never hang wallpaper in my home??

A friend of ours Joe, and his wife, have had a very successful painting and wallpaper business since the early 80's. Last week, Joe came over and took measurements and assessed the condition of the walls. Oh, did I mention there is some early 70's brown paneling in the house? That has to go right along with the wallpaper. So, last night he came over and gave us a bid on what it would take to do the walls on the first floor. It was more than I anticipated, but it is not horrible. He does great work and I can trust him in my home. That feature is priceless. So sometime in the near future, Baxter and I will head out to my daughter's house in Oklahoma and visit and then I will go down to Texas and see my daughter that lives there. I could be here, but Baxter and remodeling somehow just don't seem to go together. I thought I might slip a picture of Baxter, in here.


And, I'm long over due to see my family in, Texas. That would be the one pictured in an earlier post with the upcoming stamping queen. The one in Oklahoma, is the family I just saw in Chattanooga while they were traveling back from, Florida.

So... since Joe was coming, I made a pie. I LOVE this pie. Lemon Meringue is my favorite with Rhubarb running a close second and Pecan and Peach tying for a solid third. This one is much simpler than Lemon Meringue and perfect for warmer days. The pie is pictured above and here is the recipe.

Lemonade Pie:

1 graham cracker pie crust
1 14-ounce can sweetened condensed milk
1 6-ounce can of frozen lemonade concentrate
1 medium size (8 ounce) container of Cool Whip, thawed

Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

That is the recipe as I got it. I have a few things I do that are not listed. First of all, I really am not nuts about the pre-made graham cracker crusts. So, here is what I do.

My Crust:
1 1/2 cups crushed Nilla Wafers (I grind them to a fine consistency)
5 Tablespoons melted real butter

Mix these together and press into a 9" pie plate. Let completely chill, then fill.

Also, I buy a 12 ounce can of frozen lemonade concentrate and use about 10 ounces. And, I let it firm up over night. It just slices and serves better.

And if you like, you can spread a layer of raspberry or strawberry jam on the bottom before putting in the lemon mixture. This pie is ssoooo easy and it always goes over really well. Oh, my grandsons made this pie when they were four. I honestly did nothing but provide the ingredients and tell them when what went where. (They used the pre-made graham cracker crusts.)

I enjoy the scent of lemon in the house, I like to clean with it, bathe in it, drink it, eat it, wear it... I think you get it. I like lemon! Those of you that are over 35 probably remember Love’s Baby Soft Cologne. But, does anyone remember Love’s Fresh Lemon Cologne? Yumm!!! I wore that for years many moons ago. Do they even make that anymore? And let’s not forget to mention that although Pink has always been my absolute favorite color, Lemon Yellow is the happiest and friendliest color on the planet. Hummm... there is Pink Lemonade... a beautiful thing!!

Seafood and fish are my favorite proteins... and guess what is wonderful squeezed all over those? I am a tea drinker. Guess what is great squeezed in there? Lemon juice is great to make salad dressings. Guess what I use to perk my drinking water up??? The rind, flesh and juice of a lemon can be used for culinary purposes. Lemon is the happiest of scents and flavors.

Lemons are rich in vitamin C, potassium an magnesium. They are a decent source of fiber. The oil in lemon juice helps to give relief to those suffering from rheumatism. This oil stimulates the liver to rid the body of toxins that aggravate that condition. A mixture of lemon juice, hot water and honey have been successful in treating colds and constipation. Lemon juice is a good choice to treat diarrhea and dehydration because of the amount of potassium and other minerals it contains. Squeeze lemon into water before grabbing commercial electrolyte products that are so high in sodium.

Because of the bleaching property of lemons, they can be used to remove stains. Because they are so high in vitamin C, they have the ability to prevent oxidation and so the juice of a lemon can be applied over cut fruit or white vegetables to keep them from turning brown.

Buy lemons that are firm and heavy for their size. A lemon's rind begins to get pale when it is becoming too ripe. They can be stored for weeks at room temperature, and a month in your fridge.

You know, I've had no stamping time this week and I have four cards to make. I think I have a lemon stamp around here somewhere. I think I just had an idea for Amy's, Super Sketch Sunday card for this week.

And then, it's off to stain the deck and trash corral.

Blessings....

How sweet it is!

I suppose this would be the post to mention my blog name and banner byline. I did not choose the name, "Honeycomb" because I am an honey enthusiast. Years ago when my girls were first leaving home, getting married and beginning their lives apart from me, (I think they call this empty nesting), they were spread out over two continents. I thought it would be a good idea to occasionally write a newsletter and send it to them. I put different things in it like... articles on nutrition, updates on family events, what the Lord was teaching me, etc. I wanted to continue to build them up. I wanted to continue to speak health and life and wisdom into their lives to the best of my ability. I knew that pleasant words were like honey, sweet to the soul and health for the bones. I named that newsletter, Honeycomb. When I went to set up this blog, I had the same idea just on a bigger scale than 3 hard copy, snail mailed newsletters. And when I make cards, it is the same thing. I want to bring something sweet to the soul, which is good for the body, into the recipients life. So, the blog was birthed out of a desire to share any good thing the Lord gives me, with others. i.e. my cards, what the Lord is teaching me, good recipes, nutritional tips, happy events.. etc.

Sometimes, I think people in general underestimate the power of what they say... their words. Proverbs 18:21 says, "Death and life are in the power of the tongue, and they who indulge in it shall eat the fruit of it [for death or life]." Remember that wretched little childhood rhyme.. "Sticks and stones may break my bones; but words can never hurt me"? That is such a lie! Yes, sticks and stones can break bones, but words can crush a spirit. Our deepest wounds are often hung on the hinges of someones words. Our own demise can come by our own words. But!!!, we can use our words for good. Proverbs 18:21 did say, "Death and LIFE are in the power of the tongue...". Our words can be such a beautiful thing. Florence Littauer's book, Silver Boxes; The Gift of Encouragement, describes our words as silver boxes that carry our words... words that can be so wonderfully used for the good of others as well as ourselves. And she is right, we can use words to encourage and strengthen others... as well as ourselves.

The world was created with words, the fig tree was withered with words, and Jesus died not by the hatred of those around him... but by words. Powerful and creative forces words are.

Okay, so back to the honey part of this post. Though I don't go around advocating honey, it is not without merit. Honey is a great and wonderful food source. It is anti-bacterial, anti-fungal and an anti-viral substance. It is an excellent alternative to sugar. It has proven effective in raising LDL's and decreasing overall HDL's in high cholesterol patients. It sustains good blood sugar levels in diabetic patients and it is a very good antioxidant... combined with tea... you have a superior antioxidant blood cleansing and sustaining cocktail! It is a good source of energy. It can sooth coughs........ it is SO sweet and yummy!!!! Maybe I should hook up with the honey people. They have a great thing there. This site may interest you.

Like with everything else we eat, raw is always better than processed. There is a store in Juliette, Georgia named... you got it, "Honeycomb". Honey has a significant place in the story of, Fried Green Tomatoes. And so, a store carrying primarily honey based products made since. They have honey filled candies, honey skin products, and of course honey. One of the two women that own the store also has a bee farm. She and her husband provide RAW honey to their customers. I snapped up two, 16 ounce bottles of it. I am hoping that lasts me until I get back down there in October for their, Annual Green Tomato Festival. I guess I won't be baking with it. I do not know if it's the Georgia pollen or what, but this is the best honey I have ever had.

Though my favorite everyday tea is Twinings Lady Grey, and I have been enjoying that with this honey today..... tonight this delicious golden syrupy delight is going in a hot cup of Bigelow Vanilla Caramel. Dessert!