The
Avocado Facial Mask: For Moisturizing or Munching?
Every once in a while I see some claim
about how this or that concoction is able to fight aging.
Aging is a natural process and it's just going to happen.
Sure - moisturize, moisturize, moisturize... don't smoke,
watch what you eat, exercise, take care of yourself, and
keep your face out of the sun - but is there really anything
that will prevent it or turn things around after it's
happened?
That
nasty aging
fairy
witch knocks on some doors sooner than she does others, and
I think that probably genetics plays a pretty big role in
keeping her at bay. (Note to whom is responsible for my
genetic makeup: Thank you! Thank you! Thank you!)
Anyway,
I
read somewhere how an avocado mask can be beneficial for
"slowing the signs of aging." (Or at least that's
what they
claim.) That green stuff isn’t
just yummy, but they say it can clean your pores, soothe dry
skin, has
Vitamin C in it that acts as an antioxidant to help fight
sun damage and the signs of aging, and has anti-microbial
chemicals that are supposed to help in the prevention of
skin diseases. There’s also fatty acids in there that can
moisturize the skin, too! Oh yeah? And here I just
thought avocados were just for salads and dips! What a deal
with these little guys! You
can munch out while you moisturize!
So, I peeled and cut up an avocado, then handed it to my
assistant - knowing it was in capable hands. Then I sat back
to enjoy a little relaxing time . . .
I suppose I should've been a little more specific in detailing
what the plan was . . . but, hey... at least somebody got a
facial - huh? (I think we'll try a banana mask next time. .
.)
Who Is Reading My Blog?
I guess I’ve always wondered just who reads my blog. What brings a person here, and
even more – what brings them BACK? At least once a week I'll
receive a sweet email from someone who wants to tell me that
they enjoy reading my blog. Some will tell me a little about
themselves, and some will just ask me a "how to" question or
two.
I received a letter recently that was rather
“interesting,” to say the least. It came complete with
photos! (Wild!) In reading this letter, it opened up a whole new
world of viewer possibilities that I’d just let slip, I
guess. Anyway, I really appreciated the time and effort
this, um [making air quotes here] in-di-vi-dual took in
contacting me, so I thought I’d share the letter and it's
contents. (I hope they won’t mind.)
So THAT’s who’s been reading my blog!
It's FALL, Ya'll!
That means I've got a hankering for pumpkin cheesecake!
It's almost Fall, (even here in Florida) and I'm
searching high and low for a spring form pan I KNOW I have
somewhere. I really need to fill the house with the smell of
nutmeg, pumpkin, cinnamon, and the feeling of Fall, and I
want to make a pumpkin cheesecake. No. I want to TASTE a
pumpkin cheesecake! Pumpkin cheesecake you say? Yes,
creamy and pumpkin-ie and smelling so good!
In fact, it is SO good, I've
decided to share
a recipe for the
best pumpkin cheesecake ever! (Mine, of course!) Now, go
grab YOUR spring form pan and let's cook!
Joanne Kidd's Pumpkin Cheesecake
Preparation Time:
40 minutes
Cooking Time:
1 hour (This may vary, depending on your oven. If center is
not solid in 1 hour, cook an additional 10 minutes.)
Preheat Oven:
350°
Here's what you'll need:
Crust:
1 ¾ cups graham cracker crumbs
4 tablespoons light brown sugar
½ ground cinnamon
1 stick butter – softened to room temperature
Combine graham cracker crumbs, sugar, and cinnamon in a
medium bowl. Add butter and mix with a spoon until
ingredients are completely blended together. Pour into a
9-inch spring form pan and press down flat to bottom of the
pan and then work crust up slightly around the corners.
Obviously I found it. My
daughter gave this to me for Christmas a few years ago and I LOVE
it!.
SEE.... I DO use it!!
Filling:
3 (8 ounce) packages of cream cheese
(softened to room temperature)
1/4 cup sour cream
1 (15 ounce) can of Libby’s pure pumpkin
4 eggs
1 ½ cups sugar
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 ¼ teaspoons vanilla extract
With electric mixer, beat cream cheese until blended. Add
pumpkin, sour cream, eggs, sugar, flour, and the dried
spices. Add vanilla and mix on medium until ingredients are
blended.
Pour into the crust and place on
middle rack in oven.
On a lower rack, place a deep cookie sheet pan and pour 1
cup of water into this pan. (This helps keep the cheesecake
from cracking while cooking.) Bake for one hour. Be sure to
check the water in pan occasionally and add some if it has
evaporated. Remove cheesecake from the oven and let cool.
Cover and refrigerate for at least 4 hours before serving.
Spring from spring form pan, top with whipped cream, and
serve.
Yummy! Enjoy!
Guess Who's No Longer
a Twinkie Virgin . . .
Believe it or not, prior to this very
day, I had never before in my life had a Twinkie. Yes, a
Twinkie - a little, golden snack cake filled with cream that
maintains a shelf life of about 30 years or more. (Now,
that's value for your grocery buck - especially if you
bought them in 1963 for .39¢ and had a .10¢ coupon!) Also,
didn’t Apollo 11 leave a box of these on the moon in 1969 to
test that theory? (Oh, wait…. Maybe that was Moon Pies.)
Anyway, they've never seemed appealing to me, so I've hadn't
really paid them much attention. Instead, I've always been
more attracted to the upscale éclair pastry. (I'm sort of a
snob that way.) (No apologies.)
Today I walked into our kitchen and
sitting on the counter was an entire box of these cellophane
wrapped Twinkie mysteries. My husband had brought them home
from the grocery store and wanted to watch me try one. And so... it was decided that today was
the day I would have a new experience and try my very first Twinkie. I wanted
this first
experience to be special, so I dressed it up and drizzled a
little chocolate and whipped cream on top. (Of the Twinkie.)
Umm..... Looks
yummy - doesn't it?
Look at all that cream. Who could resist - right?
So, I did it. I ate the entire thing, and now I have to be
honest - it was nasty, and I was disappointed! I'm trying not
to feel shame for my weakness. Maybe I had anticipated too much? Maybe I
was comparing it to previous experiences with those lusciously
custard filled and richly chocolate smothered éclairs. I
mean, what could ever measure up to that? Is that even fair
to compare? I don't know, but I just couldn't help my mind
from wandering because I was expecting more satisfaction.
Now I feel guilty and a bit used - and from what I've read
on the box, I have over 37 ingredients to digest while I'm
thinking about my one weak moment of giving in. Who knows
how long that's going to take!
Oh well...
I can't beat
myself up over this. I just have to move on - right?.....
And I will. I WILL!
Yep - I'm a Whiner,
But I'm a Whiner With a Schweet New Toy...
Sometimes, when a
manly-sort-of-man gets tired of having to ride a "girl's"
bike because a
certain whiner keeps making him trade
(because it hurts her bum and back), he goes out and
surprises the whiner by bringing home a schweet new Schwinn
for her. This isn't just because of his pride and
that he doesn't want to be riding a girl's bike. It is
because the whiner's "let's trade this time" maneuver
that was only
used to share the realization with him that the old
"racer-bike" posture has become ridiculously uncomfortable while out cycling,
demonstrated perfectly that not only was her bike rough to
ride all hunkered down, but that the seat on that thing that crawled up
her bum
could also damage some manly man parts on him!
Now the manly-man
and the whiner can be found happily cycling together, as the
whiner is heard asking, "Hey, where can I get one of those ching-a-ling-a-ding bike bells? Ching-ching. Ching-ching."
Until next time - with a new edition of.... Yep, I'm a
Whiner: "The Whiner and the Pressure Washer."
Cast of
characters:
Manly-sort-of-man: Played by Mr. K (aka SMAK-Daddy)
Whiner: (The staring role of Whiner was played by me)
Bike: The bike was played by itself
Cameo appearance made by: Me bum
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