I've missed everyone...

Hi everyone, I haven't forsaken my blog I have been having a very difficult time with a very painful chronic condition and it has put a hold on my life for awhile.  I hope that one day soon they will be able to get a hold on the drugs and stop the ones that don't play nice with my brain. I have what is called TN or trigeminal neuralgia.  It's a monster of a rare condition causing difficult flashes of severe pain from deep in your brain and into your face. It is occasionally controlled by medications and or brain surgery. I am working on the drugs now and trying to skip the surgery. It is an interesting condition and if curious you can google it.  I will return, so until then have a wonderful summer everyone.

I'm back and It's time for the March Birthstone...

I'm back and boy have I missed all my blogging friends.  The past few weeks have been crazy with all the moving and being ill and the overload of snow that I am really glad spring is now around the corner and I can get started again with my blog and start reading all the great posts I have missed.

This being the first day of March I thought it was time to tell you all about the beautiful birthstone Aquamarine.

Aquamarine, the beautiful stone of March is known for its lovely soft color of the sea. The aquamarine exists in many shades of blue, from the palest shade of water to the wonderful color of the sky and even tinged with green with inclusions of iron has the color of the ocean. Deeper colors of aquamarine have the highest financial value. The March birthstone, aquamarine, is a form of beryl, the same mineral family that Emeralds belongs to. The highest quality of aquamarine is very clear, with fewer inclusions than emerald, but aquamarine that is less clear can be just as beautiful.

Aquamarine is a durable gemstone, and is rated at 7.5 on the Mohs scale (compared to diamond at 10). Much of the world's supply of aquamarine comes from Brazil, with one particularly vivid blue type called Santa Maria because it originates from the country's Santa Maria de Itabira mine. Aquamarines are also found in Africa, the Middle East, Mexico and even the United States.

Like the Santa Maria, other aquamarines are often named for the places where they were mined, but beware of the term Brazilian Aquamarine, because some jewelry sold with that name is actually made with blue topaz. A gemstone called Siam Aquamarine is more than likely a blue zircon that's been heat-treated to intensify its color.

Aquamarine has long been considered a lucky stone, especially by sailors, who carried it to keep them safe at sea. It is said to bring peace and calming to its owner, relieving stress and enhancing intuition. Crystal healers use aquamarine to harmonize diseased areas of the body.

No matter what shade of blue the March baby may wear they are all beautiful and although I am a September child one of my favorite rings is an aquamarine. How about you, are you a March baby?

Crab Cakes, Tailgating and Football... Go Ravens!

Living in Maryland right now people are excited about painting the town purple and partying. This weekend our Baltimore Ravens are playing the Colts for a shot at the Super Bowl and the fact that the game is against the Colts makes it more exciting.  You see, the Indianapolis Colts were once the Baltimore Colts, the beloved team of Maryland but someone bought the team and literally had them sneaked out of town in the middle of the night.  From then on the beloved Colts became the enemy team and now the Ravens get to show what they are made of against them. Our Govenor has even made a bet with the other Govenor, for the Indianapolis Colts, that we will win. Our state bet is none other than the Chesapeake Bay Crab Cake and one of my favorite things. In support of our Ravens here is my recipe for crab cakes. They are terrific for your parties and for tailgating this weekend.  They can also be rolled into balls and fried instead of the patties so they will go further. Try them out, I think you will really love them.

When it comes to making your crab cakes or even eating them steamed it isn't properly prepared without Old Bay Seasoning. Old Bay used to be a Mid-Atlantic seasoning but I am sure it is now available country wide. It is the prefect blend of spices and salt to set off the delicious crab meat.



One Pound fresh crab meat
1/3 cup bread crumbs
2 tablespoons Old Bay Seasoning (little less if you like yours milder)
1/4 cup mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire Sauce
1 tablespoon chopped parsley
1 teaspoon yellow mustard
1/8 teaspoon black pepper

Stir together all ingredients except for the crab meat. When blended, then slowly stir in the crab meat trying not to break it up too much. When all is mixed, make into patties. Depending on size wanted it will do between 8 and 12. Size and quantity is your decision. Place on plate, cover with wrap and put into the refrigerator for an hour. Putting them into the frig helps blend the flavors and helps them stay together when cooking. There are two equally good ways to cook them, one, melt a tablespoon of butter and a tablespoon of oil together in a frying plan and fry them on a medium heat, turning once when you see the edges turning golden brown. Cooking time is around ten to fifteen minutes on each side. Don't mess with them or they will come apart since they aren't loaded with bread filler. Remove the little golden cakes from the pan and serve warm however you like them. We love crackers and fresh tomatoes with ours. The second way to cook them is baked in a 375 degree oven, on a greased baking sheet, for 10 to fifteen minutes on each side until they are golden brown. Again, serve warm however you like them.

Who are you cheering on this year? Do you like your home team or one from another state? I'm fickled some years and cheer on several teams but this year it is Baltimore.  Go Ravens!

Great winter meal... Beef Short Ribs the perfect cure!

I may have had enough of this winter already but since it is still around for awhile here is one of my favorite cold weather meals. Braised beef short ribs, cooking in its own gravy with roasted carrots and onions, and to make it even heartier a pile of creamy, garlic mashed potatoes. Warm, delicious and easy. I love braised short ribs cooked slow until they are falling off their bones and melting in your mouth with every bite. I personally think it is better than beef stew because of the bones. Cooking with the bones always add something extra rich to the gravy and chewing the little bits of meat off the bones is fabulous for you and your dog. If you have never cooked them it is easy and the price is right on as well.

Here it is my favorite short rib recipe.

Select either 3, 4 or 5 short ribs for each person you are serving. I always go for 4 because it is fab warmed over the next day. This is an economical piece of meat that gets tender by long, slow cooking.

In a large Dutch oven type of pan cover the bottom with a vegetable oil or olive oil. Not a lot of oil just make sure it is fully covering the pan. Put on medium high heat.

Dust lightly the ribs with flour mixed with salt and pepper to taste.

Put the short ribs in the hot oil, one at a time, don't crown them you want the oil to stay hot. Remove them from the pan as they are seared on each side.

Set short ribs aside and add 1 large onion that has been chopped in pieces at least an inch large.

Brown the onion lightly in the oil and add 2 cloves of chopped fresh garlic. More garlic if you love it.

Stir occasionally for a few minutes so they don't stick or burn.

Add 1 can (15 1/2 oz size) chopped tomatoes in their juice and stir to deglaze the bits from bottom of the pan.

Add 3/4 glass of red or white, your choice, wine or even a beer. The wine can be left out if you would rather no use it since it is just an extra layer of flavor.

Stir well then add the short ribs back to the pan and into the liquid.

Again salt and pepper to your taste.

Cover the short ribs with water, chicken or beef broth or stock. I don't use bouillon since it is too much salt.

The liquids should be about one to two inches above the meat.

Cover with lid and put in the oven at 250 degrees for 2 hours.

After two hours remove from oven, give it a stir and add cleaned, large chunks of carrots to the pot. I usually put in two carrots for each person.

If you like any other vegetable such as leeks or rutabaga, cut into chunks and add now with carrots.

Put the lid back on and place the pan back into the oven for another hour.

After another hour (a total of three) remove lids and let cook slowly for another hour till you see the vegetables are fork tender and the meat is falling off the bones.

If you want thicker gravy make a mixture of a tablespoon or flour and a tablespoon of butter by stirring the two together like a paste. Drop the butter mixture into the boiling mixture and stir till thickened.

Serve steaming in a large bowl with your favorite creamy mashed potatoes but it is wonderful also over rice, noodles or my favorite, creamy grits.

This is very easy and I hope you try it someday this winter. Do you have a favorite winter dish you make? I love to hear about yours and if you have ever tried braised short ribs. Stay warm.