Here is a super easy and different soup. My oven is broke so I have been on the outlook for soup recipes that I can make in my rice cooker- I use it like a crockpot.
This turned out great. Everyone enjoyed it. I found this recipe here in Saveur magazine.
Wonton Soup
SERVES 4 – 6
"Even though wontons in broth have been established here as a traditional soup [course]," says Irene Kuo in her book The Key to Chinese Cooking (Knopf, 1977), in which a version of this recipe appears, "in China the dish is considered a snack." Look for high-quality fresh wonton wrappers at your local Chinese market; the thinner varieties are superior.
8 cups plus 2 tbsp. Chicken Stock
3 whole scallions plus 1 tbsp. minced
1 3" piece fresh ginger, peeled (2" sliced
into thin coins, 1" finely chopped)
Kosher salt, to taste
2 1⁄4 tsp. cornstarch
1⁄4 lb. ground pork
1 tbsp. soy sauce
2 1⁄4 tsp. sherry
1 tsp. sesame oil
Pinch of sugar
20 3 1⁄2" square wonton wrappers
1 packed cup spinach leaves, torn into
large pieces
1. Put 8 cups of the chicken stock, whole scallions, sliced ginger, and salt into a large pot. Bring to a boil over medium-high heat, then reduce heat to medium-low; cover and simmer until flavors have come together, about 10 minutes. Remove broth from heat and set aside.
2. Put remaining 2 tbsp. chicken stock and cornstarch into a large bowl and stir to combine. Add remaining scallions, remaining ginger, pork, soy sauce, sherry, sesame oil, and sugar and stir well to make a filling for the wontons.
3. Fill a cup with water; set aside. Arrange a wrapper in front of you so that it looks like a diamond; dip your finger in the water and moisten the 4 edges of the wrapper. Place about 1 tsp. of the filling in center of wrapper; fold in half over filling to make a triangle. Press firmly along sides to seal and remove all excess trapped air. Moisten the left and right corners, then draw them together and pinch to seal. Place stuffed wonton on a wax paper–lined sheet pan; cover with a towel. Repeat with remaining filling and wrappers.
4. Bring reserved broth to a boil, covered, over medium-high heat. Reduce heat to medium-low; add wontons. Cook, stirring occasionally, until wonton filling is firm and cooked through, about 5 minutes. Stir in spinach; cook for 30 seconds more. Ladle into bowls and serve hot.
This recipe was first published in Saveur in Issue #108
Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Thursday, January 31, 2008
Saturday, January 12, 2008
Tuesday, January 08, 2008
Cleaning out the Pantry
I found this useful info about cleaning the pantry from "A Big Slice". This is very timely for me - I feel the need to start going through the house-closet by closet, drawer by drawer,.... It is time to Declutter around here.
It is a new year. Resolutions come and go, but for the sake of your health and that of your family, keep one this year - clean out your pantry! Here are some tips that will help you to decide what to save, and what to toss.
Storing Kitchen Cupboard Foods
These tips are based on a room temperature of 70 degrees. They also address whether the product has been opened or has remained sealed. Always read labels carefully. They are your best sources for product information, and the use by date is not merely a suggestion!
Baking Powder - 12 to 18 months or expiration date on container
Storage Tip - Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping into the container.
Testing for Freshness - Mix 1 teaspoon baking powder with 1/3 cup hot water. If it foams vigorously, it still has rising power.
Baking Soda - 12 to 18 months or expiration date on container
Storage Tip - Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping them into the container.
Testing for Freshness - Place 1-1/2 teaspoons in a small bowl. Add 1 tablespoon vinegar. If it fizzes, then it will still help leaven a food. If it doesn't fizz, use it as an odor catcher in the refrigerator.
Shortening - 3 to 8 months opened; 8 to 12 months unopened
Storage Tip #1 - Store in a tightly closed container in a cool, dark place.
Storage Tip #2 - Times reported by shortening companies and other sources varied.
Storage Tip #3: Shortening that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used a shortening for a while, smell it before using it in a recipe.
Canned Foods - 1 to 2 years
Storage Tip #1 - The Canned Food Alliance recommends eating canned food within 2 years of processing for best quality. Many cans will include a "for best quality use by" date stamped somewhere on the can. In a well run and busy store there should be a fairly constant turnover of canned goods, with cans on the shelf only a short time before you purchase them, according to the Canned Food Alliance. Some products contain a code, which varies among companies, that identifies the production date. If you have a concern over how old a food is, call the company's toll-free number (if listed on the can) or write to the address on the can.
Storage Tip #2: Avoid refrigerating OPENED canned foods in their can. Food can develop an off-odor from the can, once opened. Transfer to another storage container.
Popcorn (other than ready-to-pop microwave popcorn) - 2 years
Storage Tip #1 - Store in an airtight glass or plastic container in a cool place, such as a cupboard.
Storage Tip #2 - The National Popcorn Board recommends against storing popcorn in the refrigerator. The kernels are more likely to dry out in the refrigerator and do not pop as well. It's the water inside a popcorn kernel that expands when the popcorn is heated, causing the kernel to explode or "pop".
Spices and Herbs - 1 year for herbs or ground spices , 2 years for whole spices
Storage Tip #1: Air, light, moisture and heat speed flavor and color loss of herbs and spices. Store in a tightly covered container in a dark place away from sunlight, such as inside a cupboard or drawer. For open spice rack storage, choose a site away from light, heat and moisture. Keep moisture out of containers by:
1. Avoiding storage above or near the stove, dishwasher, microwave, refrigerator, sink or a heating vent.
2. Always using a dry spoon to remove spices or herbs.
3. Never sprinkling directly from the container into a steaming pot.
Storage Tip #2: Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates. Be aware herbs and spices can get wet if condensation forms when a cold container from your refrigerator or freezer is left open in a humid kitchen.
*Give Spices and Herbs the "Sniff" Test: Depending on storage and quality of the spice or herb, some may last longer than others. As a check to see if a ground spice is potent, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods. For a whole spice, such as a clove or cinnamon stick, break, crush or scrape the spice before you smell it. DO NOT smell pepper or chili powder as they can irritate your nose. For herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it. Get in the habit of smelling your spices and herbs periodically. You'll learn what fresh smells like so you can begin to detect if they are getting old.
White Flour - 6 to 12 months
Storage Tip #1: Store in a cool, dry place. It's important to store flour in an airtight container or freezer bag to preserve the flour's moisture content. Exposure to low or high humidity will affect the flour's moisture content and may influence the outcome of a recipe.
Storage Tip #2: For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 degrees F in your refrigerator, according to the Wheat Foods Council. They can be stored indefinitely in the freezer.
Storage Tip #3: As a general rule, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
Whole Wheat Flour - 1 to 3 months at room temperature; refrigerate whole wheat flour if you want to keep it longer
Storage Tip #1: For longer storage, whole wheat flour should be stored in an airtight container or freezer bag in the refrigerator or freezer. It will maintain good quality for about 6 months in the refrigerator and up to 12 months in the freezer. The ground wheat germ in whole wheat flour contains oil that can become rancid at room temperature.
Storage Tip #2: Generally, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
*Tips on Buying Flour Storage Containers
If you'd like to buy an airtight storage container for your white or whole wheat flour, these figures may help determine what size you'll need.
1 pound flour = about 4 cups
5 pounds of flour = about 20 cups
10 pounds of flour = about 40 cups
If the container doesn't give the number of cups it will hold, these figures may help you:
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf. Select a container that is easy to use when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
Honey - 12 months
Storage Tip: Honey stores best at room temperature. It tends to crystallize more rapidly, a natural process in which its liquid turns solid, in the refrigerator.
Revitalizing Crystallized Honey: The National Honey Board recommends revitalizing crystallized honey by placing the jar in warm water and stirring the honey until the crystals dissolve.
Brown Sugar - 4 months to 6 months for maximum flavor
Storage Tip: It's VERY important to store brown sugar in an airtight container to retain its moisture and prevent it from becoming hard. Either store it in its original plastic bag, tightly closed, or transfer to an airtight container or a heavy moisture-proof plastic bag, such as a freezer bag.
To Soften Brown Sugar: Brown sugar becomes hard when the moisture in it has evaporated. Several methods have been suggested to help restore the moisture to brown sugar; here's an overview of those mentioned most frequently:
1. Oven Method. Heat the brown sugar in a 250 degree F oven for a few minutes. Watch it carefully and as soon as it is soft, measure the amount you need. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
2. Microwave Method. Place brown sugar in a microwave-safe container and cover loosely with a clean, white, wet (but not dripping wet) paper towel. Microwave on high (100 percent power) and check about every 30 seconds. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
White Granulated Sugar - 2 years
Storage Tip: Store sugar in an airtight container or a heavy moisture-proof plastic bag, such as a freezer bag. Properly stored sugar keeps indefinitely.
To Soften Hardened White Sugar: When white granulated sugar absorbs moisture, it becomes hard. Here are some possible suggestions for breaking up hard sugar:
1. Put hard sugar in a sturdy food-quality bag and pound it with a hammer, meat pounder or flat side of a meat mallet.
2. Smash smaller pieces with a mortar and pestle.
3. Break up small pieces in a spice grinder.
*Tips on Buying a Sugar Storage Container
If you'd like to buy an airtight storage container for your white granulated sugar, these figures may help determine what size you'll need:
1 pound of sugar = about 2 1/4 cups
5 pounds of sugar = about 11 1/2 cups
If the container doesn't give the number of cups it will hold, these figures may help you:
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf. Select a container that is easy to access when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
Vegetable Oil - 1 to 6 months opened; 6 to 12 months unopened
Times vary according to type of oil, method of processing, etc. Some companies recommend up to 1 year opened and 2 years unopened for certain of their oils. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening. NOTE: If the container has sat unopened for the total storage time, it no longer may be fresh the entire "opened" storage time.
Storage Tip #1: Store in a tightly closed container in a cool, dark place.
Storage Tip #2: Some of the oils that may have a shorter storage life include walnut, sesame, hazelnut and almond oils.
Storage Tip #3: Oil that has been stored too long will go rancid and develop an unde­sirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe.
Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.
Vinegar - 2 years unopened, 1 year opened (manufacturers' recommendations vary)
Storage Tip #1: Keep vinegar tightly covered. White vinegar will maintain unchanged longer than other types of vinegar, according to the Vinegar Institute. The storage life of vinegar is "almost indefinite" because of its acidic nature, according to the Vinegar Institute.
Storage Tip #2: The length of storage time recommended by different companies varies, plus may be different for various types of vinegar. For a more specific time range, write, call (many have a toll-free number) or check if this information is on the company's Web site.
Kitchen Cupboard Management 101
Now that you've sorted, tossed, moved and/or repackaged and perhaps revived some foods, here are a few tips to take control of storing foods in your cupboard:
1. If you tossed portions of expired foods, buy a smaller container next time.
2. Keep a permanent marker pen in your kitchen and put the date, month and year, you purchased the food on the container.
3. When in doubt about storage times, call the company (many have toll-free numbers), write to the address on the label, or check if the company has a Web site that might answer your questions.
4. If you can't determine how old a food is and the container contains no "use by" date, check for a production code on container. If it's not possible to decipher the production code, call or write the company or check if this information might be given on a company Web site.
5. Practice "first in, first out," or what foodservice professionals refer to as FIFO, for foods. If you have purchased several containers of the same type of food, arrange the containers so you reach for the oldest package first.
6. READ LABELS CAREFULLY for storage information and possible recommended "use by" dates.
Thanks to: Alice Henneman, MS, RD, Extension Educator and Joyce Jensen, REHS,CFSP Lincoln-Lancaster County Health Department
Posted on 07 January 2008 in Clare's Kitchen
It is a new year. Resolutions come and go, but for the sake of your health and that of your family, keep one this year - clean out your pantry! Here are some tips that will help you to decide what to save, and what to toss.
Storing Kitchen Cupboard Foods
These tips are based on a room temperature of 70 degrees. They also address whether the product has been opened or has remained sealed. Always read labels carefully. They are your best sources for product information, and the use by date is not merely a suggestion!
Baking Powder - 12 to 18 months or expiration date on container
Storage Tip - Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping into the container.
Testing for Freshness - Mix 1 teaspoon baking powder with 1/3 cup hot water. If it foams vigorously, it still has rising power.
Baking Soda - 12 to 18 months or expiration date on container
Storage Tip - Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping them into the container.
Testing for Freshness - Place 1-1/2 teaspoons in a small bowl. Add 1 tablespoon vinegar. If it fizzes, then it will still help leaven a food. If it doesn't fizz, use it as an odor catcher in the refrigerator.
Shortening - 3 to 8 months opened; 8 to 12 months unopened
Storage Tip #1 - Store in a tightly closed container in a cool, dark place.
Storage Tip #2 - Times reported by shortening companies and other sources varied.
Storage Tip #3: Shortening that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used a shortening for a while, smell it before using it in a recipe.
Canned Foods - 1 to 2 years
Storage Tip #1 - The Canned Food Alliance recommends eating canned food within 2 years of processing for best quality. Many cans will include a "for best quality use by" date stamped somewhere on the can. In a well run and busy store there should be a fairly constant turnover of canned goods, with cans on the shelf only a short time before you purchase them, according to the Canned Food Alliance. Some products contain a code, which varies among companies, that identifies the production date. If you have a concern over how old a food is, call the company's toll-free number (if listed on the can) or write to the address on the can.
Storage Tip #2: Avoid refrigerating OPENED canned foods in their can. Food can develop an off-odor from the can, once opened. Transfer to another storage container.
Popcorn (other than ready-to-pop microwave popcorn) - 2 years
Storage Tip #1 - Store in an airtight glass or plastic container in a cool place, such as a cupboard.
Storage Tip #2 - The National Popcorn Board recommends against storing popcorn in the refrigerator. The kernels are more likely to dry out in the refrigerator and do not pop as well. It's the water inside a popcorn kernel that expands when the popcorn is heated, causing the kernel to explode or "pop".
Spices and Herbs - 1 year for herbs or ground spices , 2 years for whole spices
Storage Tip #1: Air, light, moisture and heat speed flavor and color loss of herbs and spices. Store in a tightly covered container in a dark place away from sunlight, such as inside a cupboard or drawer. For open spice rack storage, choose a site away from light, heat and moisture. Keep moisture out of containers by:
1. Avoiding storage above or near the stove, dishwasher, microwave, refrigerator, sink or a heating vent.
2. Always using a dry spoon to remove spices or herbs.
3. Never sprinkling directly from the container into a steaming pot.
Storage Tip #2: Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates. Be aware herbs and spices can get wet if condensation forms when a cold container from your refrigerator or freezer is left open in a humid kitchen.
*Give Spices and Herbs the "Sniff" Test: Depending on storage and quality of the spice or herb, some may last longer than others. As a check to see if a ground spice is potent, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods. For a whole spice, such as a clove or cinnamon stick, break, crush or scrape the spice before you smell it. DO NOT smell pepper or chili powder as they can irritate your nose. For herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it. Get in the habit of smelling your spices and herbs periodically. You'll learn what fresh smells like so you can begin to detect if they are getting old.
White Flour - 6 to 12 months
Storage Tip #1: Store in a cool, dry place. It's important to store flour in an airtight container or freezer bag to preserve the flour's moisture content. Exposure to low or high humidity will affect the flour's moisture content and may influence the outcome of a recipe.
Storage Tip #2: For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 degrees F in your refrigerator, according to the Wheat Foods Council. They can be stored indefinitely in the freezer.
Storage Tip #3: As a general rule, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
Whole Wheat Flour - 1 to 3 months at room temperature; refrigerate whole wheat flour if you want to keep it longer
Storage Tip #1: For longer storage, whole wheat flour should be stored in an airtight container or freezer bag in the refrigerator or freezer. It will maintain good quality for about 6 months in the refrigerator and up to 12 months in the freezer. The ground wheat germ in whole wheat flour contains oil that can become rancid at room temperature.
Storage Tip #2: Generally, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
*Tips on Buying Flour Storage Containers
If you'd like to buy an airtight storage container for your white or whole wheat flour, these figures may help determine what size you'll need.
1 pound flour = about 4 cups
5 pounds of flour = about 20 cups
10 pounds of flour = about 40 cups
If the container doesn't give the number of cups it will hold, these figures may help you:
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf. Select a container that is easy to use when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
Honey - 12 months
Storage Tip: Honey stores best at room temperature. It tends to crystallize more rapidly, a natural process in which its liquid turns solid, in the refrigerator.
Revitalizing Crystallized Honey: The National Honey Board recommends revitalizing crystallized honey by placing the jar in warm water and stirring the honey until the crystals dissolve.
Brown Sugar - 4 months to 6 months for maximum flavor
Storage Tip: It's VERY important to store brown sugar in an airtight container to retain its moisture and prevent it from becoming hard. Either store it in its original plastic bag, tightly closed, or transfer to an airtight container or a heavy moisture-proof plastic bag, such as a freezer bag.
To Soften Brown Sugar: Brown sugar becomes hard when the moisture in it has evaporated. Several methods have been suggested to help restore the moisture to brown sugar; here's an overview of those mentioned most frequently:
1. Oven Method. Heat the brown sugar in a 250 degree F oven for a few minutes. Watch it carefully and as soon as it is soft, measure the amount you need. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
2. Microwave Method. Place brown sugar in a microwave-safe container and cover loosely with a clean, white, wet (but not dripping wet) paper towel. Microwave on high (100 percent power) and check about every 30 seconds. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
White Granulated Sugar - 2 years
Storage Tip: Store sugar in an airtight container or a heavy moisture-proof plastic bag, such as a freezer bag. Properly stored sugar keeps indefinitely.
To Soften Hardened White Sugar: When white granulated sugar absorbs moisture, it becomes hard. Here are some possible suggestions for breaking up hard sugar:
1. Put hard sugar in a sturdy food-quality bag and pound it with a hammer, meat pounder or flat side of a meat mallet.
2. Smash smaller pieces with a mortar and pestle.
3. Break up small pieces in a spice grinder.
*Tips on Buying a Sugar Storage Container
If you'd like to buy an airtight storage container for your white granulated sugar, these figures may help determine what size you'll need:
1 pound of sugar = about 2 1/4 cups
5 pounds of sugar = about 11 1/2 cups
If the container doesn't give the number of cups it will hold, these figures may help you:
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf. Select a container that is easy to access when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
Vegetable Oil - 1 to 6 months opened; 6 to 12 months unopened
Times vary according to type of oil, method of processing, etc. Some companies recommend up to 1 year opened and 2 years unopened for certain of their oils. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening. NOTE: If the container has sat unopened for the total storage time, it no longer may be fresh the entire "opened" storage time.
Storage Tip #1: Store in a tightly closed container in a cool, dark place.
Storage Tip #2: Some of the oils that may have a shorter storage life include walnut, sesame, hazelnut and almond oils.
Storage Tip #3: Oil that has been stored too long will go rancid and develop an unde­sirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe.
Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.
Vinegar - 2 years unopened, 1 year opened (manufacturers' recommendations vary)
Storage Tip #1: Keep vinegar tightly covered. White vinegar will maintain unchanged longer than other types of vinegar, according to the Vinegar Institute. The storage life of vinegar is "almost indefinite" because of its acidic nature, according to the Vinegar Institute.
Storage Tip #2: The length of storage time recommended by different companies varies, plus may be different for various types of vinegar. For a more specific time range, write, call (many have a toll-free number) or check if this information is on the company's Web site.
Kitchen Cupboard Management 101
Now that you've sorted, tossed, moved and/or repackaged and perhaps revived some foods, here are a few tips to take control of storing foods in your cupboard:
1. If you tossed portions of expired foods, buy a smaller container next time.
2. Keep a permanent marker pen in your kitchen and put the date, month and year, you purchased the food on the container.
3. When in doubt about storage times, call the company (many have toll-free numbers), write to the address on the label, or check if the company has a Web site that might answer your questions.
4. If you can't determine how old a food is and the container contains no "use by" date, check for a production code on container. If it's not possible to decipher the production code, call or write the company or check if this information might be given on a company Web site.
5. Practice "first in, first out," or what foodservice professionals refer to as FIFO, for foods. If you have purchased several containers of the same type of food, arrange the containers so you reach for the oldest package first.
6. READ LABELS CAREFULLY for storage information and possible recommended "use by" dates.
Thanks to: Alice Henneman, MS, RD, Extension Educator and Joyce Jensen, REHS,CFSP Lincoln-Lancaster County Health Department
Posted on 07 January 2008 in Clare's Kitchen
Friday, January 04, 2008
New Year's Resolutions
It's time to put away the Christmas Decorations and Think about Positive Changes and Goals for a Bright and Shiny New 2008!
Here are the top ten resolutions that I found on the internet.
Top 10 New Year's Resolutions
It's time to reflect on the changes we want (or need) to make and resolve to follow through on those changes.
1. Spend More Time with Family & Friends
Recent polls conducted by General Nutrition Centers, Quicken, and others shows that more than 50% of Americans vow to appreciate loved ones and spend more time with family and friends this year. Work shouldn't always come first!
2. Fit in Fitness
The evidence is in for fitness. Regular exercise has been associated with more health benefits than anything else known to man. Studies show that it reduces the risk of some cancers, increases longevity, helps achieve and maintain weight loss, enhances mood, lowers blood pressure, and even improves arthritis. In short, exercise keeps you healthy and makes you look and feel better.
3. Tame the Bulge
Over 66 percent of adult Americans are considered overweight or obese by recent studies, so it is not surprising to find that weight loss is one of the most popular New Year's resolutions. Setting reasonable goals and staying focused are the two most important factors in sticking with a weight loss program, and the key to success for those millions of Americans who made a New Year's commitment to shed extra pounds.
4. Quit Smoking
If you have resolved to make this the year that you stamp out your smoking habit, over-the-counter availability of nicotine replacement therapy now provides easier access to proven quit-smoking aids. Even if you've tried to quit before and failed, don't let it get you down. On average, smokers try about four times before they quit for good. Start enjoying the rest of your smoke-free life!
5. Enjoy Life More
Given the hectic, stressful lifestyles of millions of Americans, it is no wonder that "enjoying life more" has become a popular resolution in recent years. It's an important step to a happier and healthier you! Or just get out and try something new! Take up a new hobby. Go to a theater performance, or head to the local spa.
6. Quit Drinking
While many people use the New Year as an incentive to finally stop drinking, most are not equipped to make such a drastic lifestyle change all at once. Many heavy drinkers fail to quit cold turkey but do much better when they taper gradually, or even learn to moderate their drinking.
7. Get Out of Debt
Was money a big source of stress in your life last year? Join the millions of Americans who have resolved to spend this year getting a handle on their finances. It's a promise that will repay itself many times over in the year ahead.
8. Learn Something New
Have you vowed to make this year the year to learn something new? Perhaps you are considering a career change, want to learn a new language, or just how to fix your computer? Whether you take a course or read a book, you'll find education to be one of the easiest, most motivating New Year's resolutions to keep. The Community College of Allegheny County offers a wide variety of "lifelong learning" courses, and local YMCA's offer great recreational training for beginners of all ages. Most local colleges and universities offer distance and adult education programs.
9. Help Others
A popular, non-selfish New Year's resolution, volunteerism can take many forms. Whether you choose to spend time helping out at your local library, mentoring a child, or building a house, there are many nonprofit volunteer organizations that could really use your help. Or if your time is really in short supply, maybe you can at least find it in you to donate the furniture, clothing and other household items that you no longer need, rather than leaving them out by the curb to fill up our landfills.
10. Get Organized
On just about every New Year resolution top ten list, organization can be a very reasonable goal. Whether you want your home organized enough that you can invite someone over on a whim, or your office organized enough that you can find the stapler when you need it, these tips and resources should get you started on the way to a more organized life.
Paper Christmas Stockings
I must have made about 30 of these paper stockings for small Christmas gifts this year. They were fun to make. I traced a paper stocking template that I found here onto white
card stock and then onto scrap book paper. I sewed them together with black thread using a zig zag stitch on the sewing machine. I also sewed together a two inch wide piece of scrap book paper folded in half for the top of the stocking. I trimmed the edges with pinking shears. I decorated the paper stockings with glimmer mist and stamped them with a new set of Christmas stamps called "figgy Pudding". I made the vintage tags by downloading an image, resizing it and then painting it with modgepodge and glittering the edges. I aged everything by inking it with walnut distressing ink.
I filled these stockings with hot cocoa mix, candy canes and candy some with loose tea samples and tea strainers, and also filled some for Quinn's birthday party with a
thank you note and Christmas candy.
Treats from Quinn's Birthday Party
Quinn had a sledding party for his birthday this December. I got a few photos of the treats but not much else as it was too busy of a time to get some photos. A group of first grade boys causes quite a stir. Everyone seemed to have a great time.
Holiday Baking: Christmas Cookies
I am posting some of the baking I did in December so that I can refer to this next year otherwise I won't remember what I did.
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