surprise websites

you’ll find some surprises on these websites…






a delicious mess

pomegranates are a delicious mess and really good for you…don’t be afraid of them

Pomegranates for dummies

  • Choose a good one- it should be about the size of a softball, firm, heavy and shiny- no soft spots
  • Opening it up- Wash the outside, and cut it horizontally, place 1/2 open side down in a large bowl and tap hard with a wooden spoon, keep tapping until all the seeds fall out, open up sections and loosen stubborn seeds and tap out all of the seeds from both halves
  • Room temp or chilled- keep in refrigerator for about 3 weeks, the seeds last out of the pomegranate covered for up to 5 days and frozen seeds tightly wrapped last for 3 months

try pomegranate seeds in salads, drinks, on vanilla ice cream and all by themselves




the good, the bad and taxes

Dear Asking Mom- I had a job that I really liked, but I need to find a new one and I’m afraid that it isn’t going to be as good as my old one. How do I get over this?

You can’t move on if you keep hanging on to the past. Maybe you’re only remembering the good parts and it wasn’t as good as you think it was and maybe there’s an even better job out there…go get it

you can look for a job tomorrow, it’s ok if all you want to do today is pay your taxes and go back to bed

sometimes good friends are hard to find

Dear Mom, It seems like all the people I think are my friends really aren’t. Now I’m afraid to trust people and make new friends because they might not be good friends either. What should I do?

Just because old friendships didn’t turn out to be good friends doesn’t have anything to do with future friendships. Don’t avoid trying to make new friends, maybe you’ve already met all the creeps and the next person is going to be your new best friend!


I’m starving and this recipe looks like it’s delicious, wish someone would make it for me!

 Ina Garten’s Tomato Crostini with Whipped Feta Recipe

  • 6 ounces good feta cheese, crumbled
  • 2 ounces cream cheese, at room temperature
  • ⅔ cup good olive oil, divided
  • 2 Tbsp. freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. pine nuts
  • 2 Tbsp. minced shallots (2 shallots)
  • 2 tsp. minced garlic (2 cloves)
  • 2 Tbsp. good red wine vinegar
  • 2 pounds ripe heirloom tomatoes, ½”-diced
  • 3 Tbsp. julienned fresh basil leaves, plus extra for serving
  • 20 to 25 (½”-thick) diagonal baguette slices, toasted


Active time: 15 minutes
Total time: 30 minutes

Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.

To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.

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you’ll like these websites…


how long will it last?

How long will it last? longer than you think…

OILS- vegetable oil (in cool, dark place) lasts 6 months, nut oils (refrigerate) lasts 3 months

VINEGARS- balsamic and wine vinegars (cool place) lasts 1 year

PASTA and RICE- after opening store in air tight container, lasts 1 year

FLOURS- wheat flours (store in air tight containers) lasts up to 1 year

SPICES- most last about 1 year if stored in airtight containers, away from heat and light

CANNED and BOTTLED- olives, canned black beans, etc. (check expiration dates, must last unopened up to 1 year. After opening refrigerate glass bottles and transfer unused canned goods to airtight containers and refrigerate)

VEGETABLES and FRUIT- put lemons into plastic bags, last up to 2 weeks, garlic and onions last in pantry up to o month

BAKING STUFF- vanilla, baking soda, baking powder, instant yeast- store in air tight containers, away from heat and light. Extracts last for leads, leaveners last about 1 year, check expiration dates.

alone, not lonely

Hello Ask Mom- I got caught up in a group of “friends” that are not good for me. But, if I stop hanging around with them I’ll be alone and that’s worse. What should I do?

Don’t lower your standards just to have friends.Don’t settle just because you’re afraid that you’ll be lonely, you’re probably better off alone.  You’ll find the right friends at the right time, who are the right people, for the right reasons.


Dear Mom, I am starting a new job and I don’t think I’m ready. How can I get over this feeling?

You got the job because you can do it, but you won’t know that until you’ve done it. No one is ever totally ready or comfortable when an opportunity comes along, have confidence in yourself or no one else will…

sweet treat

I don’t have a sweet-tooth, all of my teeth are sweet-teeth…ughhhh

check out the ‘sweet’ section at  for good sweets, that are not bad for you…the banana recipe below is a good one…



  • 6 wooden skewers
  • 3 ripe bananas
  • ½ cup creamy peanut butter
  • 1/2 cup plain coconut yogurt (or other yogurt)
  • 2 separate 1/2 teaspoons of sugar
  • 1 cup chocolate chips/chunks
  • 1 teaspoon coconut oil
  • ¼ cup chopped nuts (I used pecans)
  • ¼ cup crushed pretzels
  • ¼ cup cacao nibs


  1. Peel the bananas. Trim the ends and cut in half to make 6 mostly straight segments. Stick short skewers into one end of each banana. Line a baking sheet with wax or parchment paper. Lay the bananas on the baking sheet and freeze for at least one hour.
  2. Meanwhile, mix together the peanut butter, yogurt and 1/2 teaspoon of sugar in a shallow bowl.
  3. Once the bananas are frozen, remove them from the freezer. Roll each banana segment in the peanut butter mixture and return to the baking sheet. You may have to use a spoon or butter knife to help spread the peanut butter dip on the banana. Once all bananas have been coated, return to the freezer and freeze for another 30-60 minutes, until the peanut butter coating is hard.
  4. Mix the chopped nuts, pretzel bits, cacao nibs, and the other 1/2 teaspoon of sugar together on a plate or shallow bowl. Set aside.
  5. Melt the chocolate and coconut oil in a double broiler (or in a glass bowl sitting on top of a small pot of boiling water). Remove the bananas from the freezer. One by one, dip each banana into the chocolate, coating it as evenly as possible. Hold the banana over the plate with the toppings and sprinkle toppings onto the banana until all sides are coated. Lightly place the coated banana on the baking sheet. Once all are done, return the bananas to the freezer. Freeze until set, about 10-20 minutes, or store in an airtight container to save for later. Serve and enjoy!