relationship problems

Wed, 02 Dec 2009 18:04:05 +0100

I HAVE A REAL PROBLEM WITH MEN. AND NO IT'S NOT ALL MEN BUT I HAVE HAD SOME REALLY UNPLEASENT INCOUNTERS AT A VERY YOUNG AGE.FIRST OFF MY DAD WASN'T AROUND AND I DON'T KNOW WHO HE IS AND LIKE MOST KIDS THAT GROW UP WITHOUT A FATHER YOU HEAR STORIES BUT FOR ALL I KNOW THEY COULD'VE BEEN MADE UP. I HAVE A REAL SORE RELATIONSHIP WITH MY GRANDFATHER AND UNCLES. MY UNCLES NEVER REALLY TOOK THE TIME TO GET TO KNOW ME AND DON'T LET ME GET STARTED ON MY HATEFUL, MEAN AND SELFISH GRANDFATHER.MY FIRST TRUE LOVE CHEATED ON ME IN HIGHSCHOOL AND GOT A GIRL PREGNANT AFTER YEARS OF US BEING TOGETHER.THEN I FOUND SOMEONE ELSE. IT WAS COOL AT FIRST BUT THEN HE PULLED A GUN OUT ON ME BECAUSE I DIDN'T WANT TO GO TO HIS HOUSE WITH HIM AND HE SAID HE FELT LIKE I MUST HAVE BEEN PLAYING HIM WHEN THAT WAS NOT THE CASE BECAUSE IM JUST NOT THAT TYPE OF GIRL.ME AND MY AUNT WHERE LIKE BEST FRIENDS AT ONE POINT AND THEN SHE GOT WITH THIS GUY WHO SHE IS STILL WITH THATS LIKE 10 YEARS YOUNGER THAN HER.SO TO MAKE A LONG STORY SHORT HE'S MY AGE AND HE WOULD TRY TO MESS WITH ME ALL THE TIME AND HE WOULD EVEN BE STANDING OVER MY BED SOME NIGHTS AND WHEN I TOLD HER SHE BLAMED IT ON THE WAY I DRESSED.I'VE NEVER BEEN THE TYPE OF GIRL THAT DRESSED SLUTTY BUT I DO EDMIT THAT I WEAR CLOTHES THAT HUG MY FIGURE BECAUSE I'M PROUD OF IT.SO WHEN I GET INVOLVED WITH OTHER PPL I FIND MYSELF PUTTING THEM DOWN OR NOT BEING ABLE TO FULL COMMIT AND THEN ONCE AGAIN I END UP ALONE WONDERING WHY CAN'T I LET ANYBODY LOVE ME AND I LOVE THEM BACK.
IF YOU HAVE ANY THOUGHTS OF YOUR OWN FOR ME EMAIL ME AT
SHANLEYWINDLESS@YAHOO.COM
AND IF YOU JUST WANNA TALK ABOUT YOUR OWN PROBLEM THAT MAYBE LIKE MINE STILL EMAIL ME
GOD BLESS YOU AND THANKS FOR READING

HOLIDAY TREATS

Mon, 30 Nov 2009 11:18:51 +0100

I DON'T KNOW ABOUT YOU BUT I LOVE CHRISTMAS. THE THING THAT A LOVE ABOUT CHRISTMAS IS OF COURSE THE PRESENTS BUT THE FOOD IS SO GOOD AT MY HOUSE THAT I BET YOU'LL FORGET ALL ABOUT WHAT SANTA HAS UNDER THE TREE.THANKSGIVING IS ANOTHER FAVORITE OF MINE BUT ITS MORE TRADITIONAL THAN CHRISTMAS IN MY HOUSE.ONE OF MY FAVORITE THINGS TO WAKE UP ONE FOR CHRISTMAS IS A BEAUTIFUL FRESH BATCH OF CREAM BISCUITS AND FOR THAT YOU JUST NEED:

Ingredients

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Directions
Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

SIMPLE RIGHT AND IT ONLY TAKES 10 MINUTES. SO IF YOU HAVE KIDS AND YOU CAN'T AFFORD TO SPEND HOURS ON BREAKFAST THEN THIS IS PERFECT FOR YOU....

IF YOUR NOT INTO THE WHOLE CREAM WITH OR IN BISCUITS THING I TOTALLY UNDERSTAND BECAUSE EVERYTHING DOESN'T WORK FOR EVERYBODY SO TRY THIS ONE.
BUTTERMILK BISCUITS

Ingredients

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, plus 2 tablespoons, melted, divided
1 1/4 cups buttermilk
1/4 cup all-purpose flour

Directions

Preheat the oven to 475 degrees F.

Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Add the buttermilk to the flour mixture and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch-thick disk about 8-inches in diameter. Using a 3-inch round cutter dusted with flour, cut out dough rounds. Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising). You will need to reform the scraps of dough to make 8 biscuits. Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.

Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly.

FOR THE CHRISTMAS COOKS I LOVE WHITE CHOCOLATE CHERRY CHUNK COOKIES. JUST TRY THEM THERE REALLY GOOD.

Ingredients

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

OR TRY PEANUT BUTTER COOKIES

Ingredients

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan

SIMPLE RIGHT
NOW LETS GET TO THE MAIN DISHES

FOR AN APPETIZER TRY:PARMESAN PUFF PASTRY

Ingredients

1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.

In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.

OR TRY

Ingredients

1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper

Directions

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

SUGER AND NUT GLAZE BRIE

Ingredients

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

Directions

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

SIDE DISHES

GREEN BEAN CASSEROLE

Ingredients

1 pound green beans, ends trimmed
1 tablespoon olive oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows

Directions

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.

Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.

Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.

Top with fried onions before serving.

Fried Onions:

2 quarts peanut oil, for frying

2 large red onions, thinly sliced and separated into rings

1/2 cup buttermilk

2 cups arborio rice coating, recipe follows

Kosher salt

Heat peanut oil in a deep fryer or deep pot to 375 degrees F.

Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.

Dip onions into Arborio rice coating, covering thoroughly

Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.

Arborio Rice Coating:

1 cup arborio rice

3 cups all-purpose flour

1 cup semolina

2 tablespoons fine salt

1 teaspoon freshly ground black pepper

Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

OR TRY GARLIC MASHED POTATOES

Ingredients

For the Garlic Paste

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Directions

Start with the roasted garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

OR TRY MY CRANBERRY RELISH

Ingredients

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced

Directions

Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

AND FOR THE MAIN TRY: BONELESS PORK LOIN

1/2 cup salt
1/2 cup sugar
2 quarts water
1 tablespoon juniper berries
1 tablespoon freshly chopped sage leaves
1 teaspoon red pepper flakes
4 or 5 cups water
2 cups ice
4 (1 1/2-inch thick) boneless pork loin chops
2 tablespoons olive oil
Red Wine Cranberry Glaze, recipe follows

Directions

In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.

Serve with Red Wine Cranberry Glaze.

Red Wine Cranberry Glaze:

1 cup dried cranberries
3 cups dry red wine
2 oranges, zested and juiced
1 cup sugar

Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.

Yield: 2 cups

OR TRY SPICED HAM

Ingredients

1 boneless country ham
2 cups honey, for glazing ham
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon thyme, chopped fine
6 celery stalks

Directions

Preheat oven to 425 degrees F.

Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1-ounce) pure California sweet chili powder*

2 tablespoons kosher salt

2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

Yield: 1 cup

WELL THIS IS JUST A FEW OF MANY RECIPES ME AND MY FAMILY ENJOY AND I HOPE YOU DO TOO!!!!!!!!!!!!!!!!!!

LOSE WEIGHT EASY

Mon, 30 Nov 2009 09:58:00 +0100

TO ME LOSING WEIGHT CAN BE CHALLENGING.
I TRIED EVERY THING IN THE BOOK. I USED SLIM FAST FOR ABOUT A YEAR AND ALTHOUGH I DROPPED A FEW POUNDS I STILL WASN'T NEARLY WERE I WANTED TO BE. THE DRINKS WERE NASTY AND DON'T GET ME STARTED ON THOSE BARS. NEXT I TRIED A PRODUCT CALLED COLONITE. AT FIRST I SAID TO MYSELF THIS MAY ACTUALLY WORK BUT JUST LIKE EVERY OTHER ONE I TRIED IT FAILED TO GET ME AT MY IDEA WEIGHT SO.................. AFTER TRYING PRODUCT AFTER PRODUCT. I FOCUSED MY ATTENTION ON WORK OUT TAPE AND MACHINES AND DON'T GET ME WRONG I'M NOT SAYING THEY DON'T WORK IT'S JUST THAT YOU ACHE,YOUR SORE OR YOU JUST CAN'T HANG IN THERE AND THE BIGGEST PROBLEM FOR ME WAS PASSING BY MCDONALDS AND NOT BEING ABLE TO STOP AND GET A BURGER.ONCE I FAILED AND REALIZED I COULDN'T GO WITHOUT MY NORMAL IN TAKE OF FAST FOOD I JUST SIMPLY MADE A FEW CHANGES. EVERY MORNING I WOKE UP BEFORE EATING I WOULD WALK OR JOG (DEPENDING ON HOW I FELT THAT DAY) WITH TWO 7 POUND WEIGHTS JUST TO GET THE ARMS PUMPING AND THE BLOOD FLOWING.ONCE I GET HOME I WOULD EAT MY NORMAL BREAKFAST NOW ADDING FRUIT ON THE SIDE THAT WAY YOU ARE GETTING A MORE HEALTHY INTAKE AND LESS OF THE BAD STUFF. INSTEAD OF DRINKING SODA AND ECT. I DRINK WATER,OJ OR AJ THROUGH OUT THE ENTIRE DAY.FOR LUNCH I WOULD EAT FAST FOOD BUT NOW I'VE MADE CHANGES LIKE I WOULD USUALLY GET A MEAL LARGE,EXTRA LARGE OR KING SIZE WHICH EVER WAS THE BIGGEST BUT NOW I GET A SMALL MEAL LITTLE TO NO MAYO, NO SALT ON FRIES AND FOR THE DRINK LIKE I SAID JUICE OR WATER. AND LIKE ME IF YOUR STILL NOT FULL THEN EAT SOMETHING HEALTHY OFF THE MENU LIKE A FRUIT AND WALNUT SALAD MAKE THAT TWO IF YOU HAVE TO. ONCE I GET HOME I DO ABOUT A HOUR OF YOGA. FOR DINNER IT'S THE SAME I JUST ATE MY REGULAR DINNER WITH A FEW HEALTHIER THINGS AND WALKED ONCE MORE WITH THOSE 7 POUND WEIGHTS AND NOW I AM 5'5. ONE HUNDRED AND FOURTY POUNDS AND HAPPY AND I DID IT ALL BY MYSELF WITHOUT STARVING,WITHOUT ACHING AND WITHOUT SPENDING ALL OF MY HARD EARNED CASH.

P.S. MY BEGINNING WEIGHT WAS 213 IN 2008 AND NOW I'M 140 IN 2009

blog

relationship problems

HOLIDAY TREATS

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Fried Onions:

Arborio Rice Coating:

For the Garlic Paste

Directions

Ingredients

Directions

Directions

Red Wine Cranberry Glaze:

Ingredients

Directions

Toasted Spice Rub:

LOSE WEIGHT EASY