The winter in Maine usually begins with a bang. The first snowfall generally occurs in early December. It’s a hefty snowfall that excites nearly the state’s entire population. Photos are taken and photos are shared on social media. It’s a good time. I engage in the aforementioned behavior regularly. Actually, I’m doing it now. I recently shared the photos in this very post on Facebook and received a positive reaction. I mean, let’s face it; snow mixes things up like few other things can. It changes the entire landscape and disrupts regularity. Everyone talks about it and things need to be done about it. But at the very least, pictures need to be taken of it. That’s what I’d like to show you in this post – photos. Some of my better ones, actually. It’s not easy getting good shots of something that doesn’t offer much contrast and distinction, but I did what I can. Click through to take a look. I’ll show you what winter in Maine is all about. Continue reading…
How to Become More Articulate
Articulate speech is something that floats in the atmosphere, far out of reach for so many of us. It’s extremely difficult to grab hold of and master. So many of us would like the ability to speak in an articulate manner, but if you’re like me and have tried, you surely know how truly challenging it can be. It’s tough enough to think with any amount of clarity. It’s even more challenging to write clearly and coherently. It’s nearly impossible for the unpracticed to speak with consequence in a manner that’s efficient and has meaning. This is a long post. In it, I tried my best to achieve a few goals. First, I attempted to define articulation. Then, I offered some goals a person might have if they endeavor to become more articulate. I offer activities to improve articulation and I share a few personal stories about my own struggles. Toward the end of the post, I introduce you to two gentlemen who will always speak more articulately than I will. I simply don’t have it like they do. It’s amazing how some people’s minds work, really. Please click through to read this post. Even if you’re not interested in the topic, I think you might learn a little something about the struggle so many of us face. Continue reading…
How to Expand Your Vocabulary
There’s a distinct connection between thinking and articulating and having the ability to use words to do both. Thinking has been on my mind lately. Fall is coming. The same thing happens every year. I begin to forget about all the sweat and discomfort the summer is beginning to leave behind and I sit back in my chair to write about what bubbles to the surface. This time around, it’s vocabulary. When I was a kid, I thought “vocab” was about the simple process of learning what new words meant. Boat means a thing you hop into so you can float around a lake. Or something like that. Sure, words mean things, but to go a step further, they also convey emotions and have the ability to change people’s behavior and alter their trajectory of life. What I’m trying to say here is that words are much more than the sum of their parts. When applied correctly, they can add depth and nuance and understanding and beauty to much of what we see and experience in this world. In today’s post, I offer a few things; I explain why expanding a person’s vocabulary is a worthy endeavor. I then explain the benefits of having a large vocabulary and then I offer tips for growing a vocabulary; how to do it. I know, the topic of vocabulary might not be on your reading list today, but please give this post a chance. Perhaps it’ll spark an interest in something most all of us do on a daily basis – think, read, write, and speak. Continue reading…
Betty Crocker’s Famous Zucchini Bread Recipe
This is the one. This is the famous Betty Crocker zucchini bread recipe that everyone has been searching for. I’ve gotten comments on this post through the years and I can’t tell you how many people have told me that they used to have this recipe stored on some index card or in their mother’s old Betty Crocker cookbook, but somehow misplaced it or flat out lost it. Somehow, I got my hands on one of these old cookbooks and, every so often, have prepared this wonderful zucchini bread. It’s always come out perfectly. It’s actually quite challenging to screw up. Since the zucchini adds so much moisture to the cake, it never ends up dry. Harvest season is right around the corner and September is usually full of zucchinis, so grab a few and start peeling. The ingredients for this recipe are very common, so you shouldn’t have any trouble with that. Get baking and please let me know how everything goes. Does this bread remind you of the old days? From what I hear, no one has yet to beat Betty Crocker! Continue reading…
The Perfect Apple Bundt Cake Recipe
I’ve made a lot of cakes in my day and I think I’ve settled on this one being my favorite. That’s why I added perfect to the title. It really is perfect. And like I said in the first paragraph of this post, this bundt cake is sweet, moist, and simply delicious. It’s a fairly straightforward recipe as far as apple cakes go – there’s no fancy topping or anything like that. All that’s required are some apples, some sugar, cinnamon, flour (all the regular stuff), orange juice, eggs, and walnuts. I recently prepared this cake and since I had some dried dates on hand, I tossed a half cup of them in too. I think they added some additional flavor. Since apple season is right around the corner, I encourage you to visit your favorite orchard or grocery store to buy some apples. Then head back home and follow this recipe to make the perfect apple cake. I think you’ll be delighted. Continue reading…
Garlic Spread with Avocado, Tomato, & Mozzarella Sandwich Recipe by Paulette Mitchell
Have you ever eaten at a fancy restaurant that fed you tiny, but intensely delicious, portions? The average person would scoff at a tiny portion. I know I would. Or at least I used to. To me, the bigger, the better. I want my money’s worth. I’m a basic guy and I don’t like to pay a lot for my food. I just want to feel like my stomach is full. This type of thinking went on for years. Years – until I began learning about what actually goes into the preparation of those expensive dishes. Typically, it’s the exotic ingredients as well as the labor involved that costs so much. Anyone can throw a big fat steak on a grill. Not everyone can soft-boil a quail egg and perfect a twenty two ingredient sauce over five years. The garlic spread in this sandwich sort of reminds me of the latter – the sauce. Yes, I could have used regular mayo for this post. I didn’t though because I wanted to see how it was really done. If I wanted a fresh tasting garlic mayonnaise that would ultimately be used as a base for an insanely tasting spread, I knew I’d need to take all twelve ingredients involved and work my magic. The sandwich is simple enough; it’s basically bread, mozzarella cheese, avocado, and tomato. The goodness is in the sauce. Or the spread, in this case. The sandwich is simply the host. I beg you to try this recipe out. I promise you won’t regret it. Click through for full details. Continue reading…
Parmesan, Radicchio, & Chickpea Orzo Salad Recipe by Cook’s Country
If you’re into orzo salads like I am, you might want to check this one out. It’s a simple recipe that calls for only a handful of ingredients. To start, there’s orzo, which is used as the primary ingredient. Orzo, also known as risoni, is a form of short-cut pasta that’s shaped like a large grain of rice. It’s traditionally made from flour, but can also be made from whole grain. It’s often made with semolina, a type of flour made from durum wheat. Beyond the orzo, the recipe calls for olive oil and balsamic vinegar as the vinaigrette, Parmesan cheese, radicchio (a tender, slightly more bitter version of red cabbage), chickpeas, fresh parsley, and scallions. And that’s pretty much it. Cook the orzo according to the instructions in the recipe and then prep all the other ingredients, combine, and you’ll have yourself a straightforward, yet very delicious little meal. I always enjoy eating these types of salads because they’re fast and easy. And if I double up on the recipe, I’ll have lots of leftovers for later on. Click though to take a look. Continue reading…
The Art of Letter Writing
There are many guides that teach the proper form for writing a personal letter. There are even other articles and posts with the same name as this. I’ve read through a few of them and found them practical and purposeful. But they weren’t mine. When I first came up with the idea of posting about letter writing, I thought I’d merely write about the nostalgia of it all. And I suppose I did – at the beginning. The more I got into my writing though, I found myself wandering from place to place in the letter writing world, making discovery after discovery. This is what I love so much about blogging. I learn as I write and after I’m finished, I think I’m just a little bit different than when I began. Please read through this post. If you’ve never written a proper letter to a friend, family member, acquaintance, perhaps you’ll give it a thought. And if you’ve ever received a personal letter from someone, perhaps you’ll give some consideration to returning the favor. Why, you ask? Well, I tell you all about that in this post. Continue reading…
Fettuccine with Neapolitan Ragù Recipe by Gino D’Acampo
A ragù is a meat sauce that simmers for hours. The slow cook is intended to tenderize the meat to the point of falling apart on the fork. This is an entirely new concept to me, but one I recently tried and have fallen in love with. Leave it to the Italians – they certainly are the ones who know how to cook. After watching another episode of Gino’s Italian Escape with Gino D’Acampo, I decided to give his Fettuccini with Neapolitan Ragù recipe a try. The way he prepared it on the show made it look so appetizing. I gathered the necessary ingredients, followed his instructions, and was floored by the result. What an incredible dish. I have to tell you, for so little effort, I felt as if I were eating a gourmet meal. I can’t believe I’ve waited so long to try something like this. The meat was extremely tender and the other ingredients just melded together, for lack of a better description. If you enjoy Italian food and are looking for a dish that’ll satisfy you like nothing else can, I wholeheartedly recommend this one. Click through for the recipe and some photos. Continue reading…
Spaghetti alla Carbonara Recipe by Gino D’Acampo
Gino D’Acampo is a wonder with Italian cooking. During one of his more recent television shows, Gino explored Italy on a quest of education and food discovery. He found both and during each episode, Gino showed the world how beautiful the Italian coast and countryside can be and showed some of the finest foods the nation has to offer. A few of Gino’s recipes caught my eye. I’ll need to wait on some of the more in-depth dishes, but one straightforward dish stood out among the rest. One that I could prepare today – spaghetti alla carbonara. I’ve heard of carbonara, but I’ve never tasted it before. I actually didn’t even know what went into it, which is strange, considering how simple it is. Basically, pasta carbonara consists of some sort of salty pork, pasta, cheese, and eggs, among other ingredients. The pasta and pork is cooked and the eggs are beaten. Everything is combined so the eggs form a smooth sauce. It’s a wonderful dish really and one I wish I had discovered earlier in life. Since I watched the episode with Gino, I’ve used this recipe twice. And it’s only been a few weeks. If you’d like to learn more about spaghetti carbonara and would like to see how easy it is to prepare, click on through for the recipe and some photos. Continue reading…