Life???

     Well,
Life continues to roll along,  I mean in days and also partly in my wheelchair.  I had hoped to be walking just with the walker by now. After all its been since Aug. 2016 SINCE i GOT HURT.  tHERE ARE SO MANY THINGS i CAN'T DO WITH THE WALKER, cook, laundry, get things from high because I am not steady enough to let go . It gets depressing at times.. 
     I go to a pool 5 times a week. my grandaughter goes with me to help me in and out. She works out on the treadmill while I work out in the pool. I do what they had me do at water therapy.  It is helping.
I hope I become less dependent on the wheelchair soon. I want to get back to the things I love , like craft shows and take some roadtrips. I miss them.
Would love to go to Waco, Texas to see the Magnolia Silos.

random photos

Scallops / lemon - basil sauce

https://www.facebook.com/foodandwine/videos/1294835353945767/

Oxmoor House

JANUARY 05, 2011

PREP TIME3 mins

COOK TIME12 mins

YIELD4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)

Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.

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Ingredients

• 1 large lemon
• 1 1/2 pounds large sea scallops
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon butter, divided
• 3/4 cup dry white wine
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1 tablespoon finely chopped fresh basil

NUTRITION INFORMATION 

• calories 185
• caloriesfromfat 0.0 %
• fat 4.1 g
• satfat 1.9 g
• monofat 1 g
• polyfat 0.9 g
• protein 28.9 g
• carbohydrate 7 g
• fiber 0.7 g
• cholesterol 64 mg
• iron 0.8 mg
• sodium 447 mg
• calcium 51 mg

How to Make It

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
4. Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
5. Choice Ingredient
6. Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.

Pizza bread

https://youtube.com/watch?v=Eh5_ssE_BTY watch the  you tube link to learn how to make

Carrot Cake Roll

https://youtu.be/JF9DcRG4ukk         
Watch the how to  at this link

INGREDIENTS:

FOR THE CAKE:

• 3 eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 3/4 cup flour
• 2 cups shredded carrots (about 2 medium carrots)
• Powdered sugar, to aid in rolling

FOR THE FILLING:

• 6 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

DIRECTIONS:

1. Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). **edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done.** Err on the side over over done vs. under done for best results in rolling.
5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.

Add some walnuts to the filling for a nice texture!

Kitty, puppie and bunny OVERLOAD

             What better way to boost your mood to start off weekend than to indulge in cuteness overload!!!!

Still fooling around

             I have these two apps one for photo to watercolor and the other to oils. I also have a drawing app

which I have not tried yet... I'll mess with these to get ideas for my paintings. Should be fun.

Photos to painting......fun