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The Buzz
Auburn Buzz member blogs
Tag >> growth
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Posted by Specialtslisa in wine, Roseville, Placerville, placeropolis, Placer County, leisure, growth, food, enjoyment, El Dorado County, Community, blogs
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Cheese, beautiful cheese, This is the most spectacular, mouth watering dessert my mouth has experienced in a long while. Baked sweet Ricotta pudding with a dark chocolate sauce and baked raspberries. My partner found the recipe in July's gourmet magazine and added his twist. In the Gourmet mag recipe the pudding is served with roasted grapes. Knowing my love of all things chocolate he created his own topping using shaved dark chocolate and raspberries he baked in butter, sugar and small amount of vinegar. That's what I call a man! We paired this dessert with a very nice Syrah (2004), from Miraflores in El Dorado County. This bright nose grabbing syrah was a wonderful compliment to the fabulous dessert, with vanilla, mulberry, blueberry, black truffle, cocoa, and molasses. A full, luscious, opulently fruity entry gives way to rich oak notes. While the tannins are well-integrated, the oak flavors seem to stand out on their own. Here looking forward to all the twists and turns life's road still has to offer. Lisa Sabrina Fults Special Ts and Sports 530-888-8200 SpecialtsLisa@aol.com
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Posted by Specialtslisa in trauma resolution skills, Roseville, Rocklin, recreation, recipes, placeropolis, photography, parents, parenting, life, leisure, kids, human potential, holiday specials, hobbies, growth, grandparents, grandparenting, grandparent, Gold Country Families, fun, food, feeling good, family-oriented, family, families, entertainment, enjoyment, dining, Community, children, blogs, blog, auburn, Arts
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With the fourth of July approaching the planning is underway for a family get together and for me this means great food which equals lots of play time in the kitchen for chefs of all ages. We have much to celebrate, and some wounds to lick as well. So, I am going to soak up all the baking therapy that I can. Here are a couple of our favorite recipies. These are great for little helpers as well. Before the baking can begin We will set the mood. I like to make the kitchen as bright as possible, letting in lots of sunshine. In the background low up-beat music on. I have a table in the sort of breakfast nook where I put out any pictures and momentos along with all the material for scrap booking. I also place lots of disposable cameras around the area so eveyone can join in. (I really love the candide shots that get snapped this way) With the stage set these are a couple to the recipes we will be making this year. Grandma's everyday cake, with a fruity 4th inspired topping and Pineapple and Cake kabobs. Grandma's everyday cake. 1/3 cup Crisco Shortening 1 3/4 cups Sifted cake flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon Salt 1 egg 3/4 cup milk 1 1/2 teaspoons real Vanilla Pre-heat oven to 375 degrees Place Shortening in mixing bowl. sift in dry ingredients. Add egg and half the milk; mix till flour is moistened. beat 2 inutes at medium speed on electric mixer. Add remaining milk and vanilla; beat 2 minutes longer. Bake in greased and lightly floured 9x9x2 inch baking pan at 375 degrees for about 25 minutes. Cool on wire rack. While the cake is cooling it is time to mix the topping. clean and rinse all fruit under cool running water. Add 1 cup slice strawberries, 1/2 cup blueberries, 1/2 cup rassberries and 1 meduim slice banana. gently toss in large mixing bowl with 1/4 cup sugar. place mixing bowl into refrigerator. Make sure the cake is fully cooled and then cover with enough whipped topping to completely cover cake in about 1/2 inch of whipping. gently fold fruit mixture on toppin. serve imedietly. This next recipe is fun for younger cooks to assemble Pineapple and Cake kabobs. Cut one meduim fresh pineapple and 1 pound cake into 1 1/2 inch squares. Marinate the pineapple in 1/2 cup maple syrup and 1/2 teaspoon cinnamon. set aside. melt 1/2 cup currant jelly, dip the pound cake cubes in melted jelly and then roll in flaked coconut until fully coated. assemble on skewers in everyother fashion. (one cube cake, one cub Pineapple) Toast over very hot coals until turning often until golden brown. Do not forget this is the perfect time to talk and laugh, to cry and hug, or just stop the hustle and bussle of modern life and enjoy some quality family time. Have a happy and safe 4th of July everyone. Lisa Sabrina Fults Special Ts and Sports.
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Posted by Specialtslisa in wine, Roseville, placeropolis, life, inspiration, growth, Gold Country Families, fun, food, feeling good, dining, culture, Community
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This Journey of re-awaking my senses is starting to push the limits of my comfort zone. After all at 39 my tastes aren't going to change, are they? My trepidation began this morning when I listened to my partners voice mail. You see I like to be in control, and today he gets to chose which direction the journey winds. In a voice that sounded all most gidy he tells me "to get ready for a day of sweet wine and stinky cheese." So, you see this is where my goose bumps get goose bumps. I have a very sensitive olfactory organ. I have never been one to try and get past the smell of something. Oh yeah and about sweet wine, I am more of a Merlot or Cab kinda woman. At this point I am starting to wonder if he even knows me at all. After all these years together did he ever notice that I have never ordered a port or willingly drank a glass of white wine? Could it be he has no clue from the overwhelming supply of air fresheners, order guard garbage bags, and deodrants in our cupboards that I am sensitive to smell? Well, in the spirit of adventure, I did not make up an excuse to work late. Joining my partner in a culinary vacation to a small granite ensconced mediterranean isle. We are going to dine on "shepard's cheese". With a smirk, almost as if he knows something I don't, my partner begins to unpack our feast. Little did I know I was about to be amazed by the rich historical insights my partner had made. He proceeded to educate me about how shepard's cheese came about.How the monks being diligent washed developing mold spots from their young cheeses for the sake of purity and cleanliness, only to find an unusual sticky, bright orange surface layer develop. Unbeknownst to the well meaning brethren, they had cultivated a bacterial culture on their cheeses, known today as Brevibacterium Linens. The fact that they used the only sanitary liquids around, booze or boiled salted water, and the regimented way they organized their day further served to consistently select these ripening microbes – which prefer the resulting pH and salt level. The particle cheese he has chosen for today was Tomme du Berger, this cheese is made from raw sheep and goat milk products and aged up to 4 months. The sticky rind barely contains a bulging, intensely fatty paste. For all its buttery richness, salty assertion and animal aromas, the cheese is mercurial, and remarkably fruity. (I really did taste the ripe pears.) The pefect pairing for this cheese according to Chris Munsey or Murray's Fine cheeses in New york, ("The wine to pair up with this pungent farmhouse fromage is an equally vivacious and original partner, an Alsatian Gewürztraminer "Harth-Cuvee Caroline" 2005 from Bernard Schoffit. Schoffit's tiny 10 hectare vineyard is perched delicately on a slope so steep it had been abandoned as impossible to harvest, until he came along. This master winemaker has managed to wring an unctuous, heady perfumed gem from the unforgiving slate, a Gewürz with rich linenol, gardenia and honeysuckle aromas, a wonderful concentration of fruit and well-balanced acidity.") So that is exactly what we did. Finding the right wine to pair with strong, stinky washed rind cheese like Tomme du Berger is difficult. Typically dry wines are overpowered by the strong salty flavor disappearing completely after the first bite. Not so with this match, which finds a dynamic combination of salty and sweet, barnyard funk tamed by the flowery aromatics of the wine. I would especially recommend this wine and cheese pairing for those who think they don't like sweet wine and stinky cheese - you will be converted! I have been!!! Feeling full and wonderfully aroused, I looked over at my partner and thought maybe he knows me in a way I have yet to know myself. Find out what he made me eat for dessert next time. Lisa Sabrina Fults Special Ts and Sports Custom Screen
January 2nd 2008 - I woke up a little tired and apprehensive about the year. It is so true that getting up around 6:00 is a major key for me and my success. I know that my year is about taking the best care of myself ever. Graceful day I had. Not a lot of energy, but clean. Real good food choices and a mid afternoon nap. The biggest gift of being really present today was experiencing my son Kai suggest praying for his cousin, who we just found out has a bone infection in his leg. I am real excited about tomorrow. Another day of mystery unfolding.
Network in the News I was real surprised to be shown an article about chiropractic in the paper the other day. The Sacramento Bee has run a 2 part segment on how the state board of chiropractic has not been doing a good job. At first I was shocked to see Network Spinal Analysis being listed as a banned technique. Then I realized how ludicrous this was because it is not a banned technique. NSA has never been banned. The chiropractic state board does not have the legal authority to do so. My license allows me to care for anyone regardless of age or condition utilizing any technique that does not puncture the skin nor prescribe drugs. Chiropractic has 250 (or so) techniques. NSA is one of them. Chiropractic colleges teach between 2 and 14 techniques. The ones they teach are significantly tied up in politics and economics. Just because a technique for changing someone's life is not taught in chiropractic school does not mean it is banned. Chiropractic college is geared to do one thing. Produce excellent, safe chiropractors. Outstanding chiropractors spend thousands of hours & dollars learning the cutting edge of science, art and philosophy after graduation. Please know that chiropractors are a gold mine of health, knowledge and compassion for the communities we serve. NSA is amazing, low force, gentle & powerful. 7 years of research shows that people in my office become healthier physically, mentally, emotionally & spiritually. They become more compassionate and loving. Their life gets better! I am always happy to show my research data to anyone who asks. Warmest Regards, Andrew Downey, DC andrew@gracefulhealth.com 916.955.0686 916.631.8046 www.gracefulhealth.com
"Free of conditioned thinking, we experience our true nature. Caught in conditioned thinking, we experience only who we think we are." - Tao Te Ching As much as I love this quote from the ancient text of Daoist wisdom, it's missleading. We are all subject to conditioned thinking, that's how we get anything done. If we didn't condition ourselves to think like a golfer on the golf course, for example, we couldn't hit a shot. What is limiting is not conditioned thinking itself. The problem is that we believe we are free of pre-programed conditioning by schools, parents, media, pharmaceutical companies and our own unwillingness to take responsibility for what really matters to us. Habitual thought patterns of blame, denial and excuses are great examples of conditioning that doesn't serve anyone. Does your conditioning serve you? How can you tell? Look at your results. Look at the quality of your life. Is it what you want? Question your own mind. Question your thoughts. Question whether or not your conditioned mind serves you, or makes you small. I may not know you personally, but I stand for what I know. I know you are bigger than that. I know what you are capable of. Choose conditioned thoughts that serve you.
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