Into The Wild: Frozen in Time; Acknowledge How Important the Times Were.

ACKNOWLEDGE HOW IMPORTANT THE TIMES WERE.

Part One

family photo

Love my good memories, and as we think about these memories it’s easy to see the small conversations/personal memories make the MOST difference. My relationships are and have always been paramount.

A Peek Into My HeartFelt Memories.

GRATUITIES

My Father tipped EVERYONE. EVERYONE. It embarrassed us. If someone he was with did not leave a fair tip he would always make it up to the server. We were taught if we could not leave the proper tip, we should not eat out. Gratuities were part of the cost.

NOW, I understand.

It made him Happy to Give. Now, when giving, I know how he felt. He was so very generous with everyone he met, yet he never took anything away from his family. I love this memory.

Louis Vuitton and Dollar Tree

We were a middle-class family.  Don’t know that we really KNEW it, but we were. My parents were Ying and Yang. My Father came from money, my Mother did not. They were married 43 years when he died. Throughout our lives, both my parents loved to shop. My Father insisted on always buying GOOD shoes. He was a very dapper ‘dresser’ – So, my Mother usually made all our clothes.And let me tell you, she rocked it. Especially with me.  Even today, wish I had a dressmaker. Far prefer well-made clothes to purchased clothing. Have kept one particular suit she made, I felt glorious every.single.time.I stepped out in that RED suit.

They taught me to love quality and enjoy the quest for a great sale. We were a family of shoppers, and if we didn’t find something for ourselves, we could always find something for someone else. An early blog post tells of my love for bargains and Louis Vuitton.                 This is my Ying and Yang! and it SO makes me smile~

— to be continued —

 


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Into The Wild: Frozen in Time – FACE YOUR FEELINGS

FACE YOUR FEELINGS

Abundant Friendship

Friends Through
Thick and Thin


Facing feelings make us vulnerable to our truth. Why do we tend to romanticize the past?

Personally, I’m thankful that all the good memories remain.

Good friends, solid friends remain. They do not blow away with the wind. In my case, because I can be loyal to a fault, sometimes God had to pull me away from ‘friends’ kicking and screaming. He prunes us when we need it most.

There are times we must ignore the MESSENGER delivering the message. God gives us guidelines from many different sources. It’s up to us to be open in our minds enough to HEAR what we are to hear and learn.

It took me forever to be ‘settled’ in Conway. Today, I still miss my Nashville, Tn. Friends, work partners, and social life, – always the most fun. Was it tied to my work? You bet. Nothing is funnier than being behind the scenes for any event or show and talking about it later with those who present. Yes, it can be stressful, trying to honor one’s client and the show’s criteria but it’s the best stories behind the scenes.

Long before INTO THE WILD with Jack Hanna, my PR agency assisted him, his team in bringing all kinds of animals to television. Ostriches come to mind, yet my favorites are still the snow leopards and the Eagles. In fact, we asked Ricky Skaggs to help release an Eagle in one adventure. Behind the scenes, I was busy locating a cherry-picking machine in Pigeon Forge, TN. to help with the release. Was it a piece of cake? Not so much — but it was my responsibility. Everything needed to LOOK easy, even if it was not! Of course, we found the cherry-picker.

When Good Morning America wanted the Gaither Vocal Band to perform, initially Bill said no. I was gobsmacked, his reason?They were busy with rehearsals on a boat, on the lake more than an hour away from Nashville. Well, I was not about to let them miss the opportunity.Thankfully, we had a WONDERFULLY KIND producer, ABC’s Tom Guisto. Tom agreed and off we went.

What made the difference for me? Don’t like to ‘lose’ any opportunity any time, anywhere. Even now, if you ask for a story about one of my artists, I’ll always ask for the cover.

Covers obtained were deserving and perfect for the publication. It helped/helps to LOVE artists we represent. Rarely did we take a client not loved by the entire team. If they are the best, we want the world to know.

Because I loved my experiences so much, sometimes all spoken by me was about the past. Very consciously about two years ago, I made a focused effort to STOP. Just Stop. I did slip a couple of times, okay maybe three or four, yet if I brought up old stories NO MATTER how fun and funny, I tried to STOP. And I did. Do they still go off in my head? You bet.

Avoiding the VERBAL retelling diminishes the quest to say more about the past. In my spot? Know the feeling?

Trust this: the more we are in the present, the happier we are.

Every morning I have a place to get-up-and-go-to, and it makes me happy. The blessing is not lost on me. Art on the Green deserves my best, and I can only give my best if I stay IN-THE-PRESENT.

Let’s all work to stay in the present. It does make a difference.

Oil Painting by William McClanahan #investmentpiece

Oil Painting
by
William McClanahan #investmentpiece

 


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CUBAN COOKING

Reading Cookbooks is one of my favorite things to do!  Mark Bittman and Ina Garten are favorites.  Great resources to cherry-pick recipes that fit my life. 

Eliminating sugar from my diet earlier this year changed much of my pantry. Finding SABORES DE CUBA with recipes developed by Chef Ronaldo was a perfect find. Love Chef’s Cuban Flavors. Flavors that are bright and beautiful and bold.  And now, Sugar Free.

Chef Ronaldo Sabores de Cuba

Take a peek at one of my favorite recipes for BREAKFAST!  

Try this Green Vegetable Egg Tortilla and you’ll want to have the entire book on hand.  Trust me on this! 

ADA_Green_Veg_Egg_Tortilla_014

(From “Chef Ronaldo’s Sabores de Cuba”, p. 182)

Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop.
The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy breakfast like this one. Have a great day!

PREP TIME: 10 minutes
COOKING TIME: 15 minutes
SERVES: 4

SERVING SIZE: 1/4 of the tortilla

2 stalks green onion, finely sliced
2 crowns broccoli, finely sliced (about 1 cup)
1/2 cup washed and cubed Roma tomatoes
1 cup spinach, washed and thinly sliced
1/2 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1/2 teaspoon Spanish smoked paprika
4 eggs, whisked

1/2 cup fat-free milk (I use Almond Milk.)

Preheat oven to 350°F. 

To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices. 

Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes. 

Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out. 

Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through. 

Remove from oven and let it rest on the stovetop for 1–2 minutes so eggs settle and don’t fall apart when serving. Enjoy! 


Exchanges/Food Choices:
1 vegetable, 1 medium-fat protein

THIS IS IMPRESSIVE:

Calories 100 | Calories from Fat 45 | Total Fat 5g | Saturated Fat 2g | Trans Fat 0g | Cholesterol 185mg | Sodium 340mg | Potassium 350mg | Total Carbohydrate 7g | Dietary Fiber 1g | Sugars 3g | Protein 9g | Phosphorus 165mg

There is another recipe I’ll be trying this week, will post upon trying.  Subscribe for more recipes like this. YUM-O.

Also, If you’d like this book for your own library:

Copyright © 2016 by Ronaldo Linares. From Chef Ronaldo’s Sabores de Cuba Photography: Kelly Campbell Photography. Reprinted with permission from The American Diabetes Association. Chef Ronaldo’s Sabores de Cuba is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.


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