Passive Income, Aggressive Retirement: The Secret to Freedom, Flexibility, and Financial Independence by Rachel Richards
My rating: 5 of 5 stars

"Passive Income, Aggressive Retirement: The Secret to Freedom, Flexibility, and Financial Independence" gives hope to those of us who feel like we're living paycheck to paycheck. The author tells how you can make something out of nothing (well, not *nothing* if you consider time and energy to be *something*), which means that anyone with a little grit and desire can build an income stream that isn't tied to a 9-to-5 gig. Rachel gives down-to-Earth, practical advice for so many different income opportunities that there's surely something for everyone. I'm going to start writing the book I've been thinking about, designing the online class I want to teach, and plotting ways to buy a rental property. I have a vision! Ha! Also, I work in marketing for a publishing company, and I learned things I can use on the job, so that was an unexpected bonus!

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TV as a Dual Monitor

Did you know that you can use your giant flatscreen TV as a dual monitor so that you have more screen real estate on your computer? This is especially helpful if you are using a laptop, since the screens tend to be much smaller. I am working in a hotel right now, and when I'm working on layout for my magazine, I like to use two screens. That way I don't have to keep flipping tabs or windows back-and-forth. I plugged an HDMI cable into my computer, which is a 2013 MacBook Pro, and plugged it into the HDMI input on the side of the 42 inch flatscreen in my hotel. Just change the AV input on the TV, and bam, I have two screens running from the same computer, so I can fit a million windows in here without having to switch around (ok, not a million, but a lot). This TV also has a USB input, so that is another optional connection, and you can also do the same thing if you have an Apple TV with your Apple Computer. I'm sure there are other ways to accomplish the same thing, and I'm glad it's getting to be so easy these days!

Fix Broken Lollipops

The face of a two-year-old weeping over a broken lollipop is nearly unbearable. That angelic face led me to the Internet a few days ago in search of a way to repair the shattered confection. So here you go, in the event you encounter the same emergency.

1. Heat oven to 325°F.
2. Crush candy bits inside a Ziploc bag with a rolling pin, hammer, or similar whacking tool. The smaller the bits, the faster they will melt, but bigger bits we've prettier colors. Decide which you prefer.
3. Spray nonstick spray in cupcake liners or cupcake pans or candy molds or whatever you choose for your shape. I used cupcake liners, even though I knew that would leave a ridged edge.
4. Pour crushed candy bits into your molds.
5. Bake in preheated oven approximately 10 minutes. Keep an eye on it, because time will vary depending on the size of the mold and the size of your crushed candy bits.
6. When the bits are melted, take them out and let them cool couple of minutes. Then either insert the sticks into the molds, or wait until they are cool enough to handle, but still soft, and pop them out to stick the sticks in. (I did not have any lollipop handles, so I used chopsticks from the Chinese restaurant I found in the back of my silverware drawer. I snipped a tiny hole in the paper cupcake liners and poked the sticks through it into the candy.)

I assume this technique would work well for leftover bits of any hard candy. May the joy return to the face of your little one!

Whipped feta? Yes, please!

A friend inspired my bedtime snack this evening - home grown Heirloom tomatoes with whipped feta and black Hawaiian sea salt on crostini. Delish! Next time, I think I'll try whipped goat cheese. (For the whipped feta, I blended 8 ozs. room temp feta with 3 ozs. room temp cream cheese and a little splash of olive oil in the food processor until creamy.)

Rosemary

I love the flavor of rosemary, but I hate the little woody twigs in my food. I have texture issues - my husband teases me relentlessly. My solution? I put the rosemary into my coffee grinder and pulverize it to a fine powder. Hurray! Delicious flavor without the annoying twigs.

Costco Dipped Ice Cream Bars

Did you know that the Costco snack shop does hand-dipped ice cream bars? I remember seeing them on the menu near the frozen yogurt sundaes, but have never ordered one, and have never seen anyone else with one. My secretary brought some into the office today, and these things are incredible. They are huge and delicious. Definitely worth a try!

Tomato poachers

Something is eating my tomatoes. Squirrel, maybe? Has anyone had luck deterring squirrels? If so, how?

Corn Dog Dip

Pathfinders Corn Dog Dip

• 2 oz jar pimientos (optional)
• 1 C. mayonnaise
• 4 green onions, with tops (or equivalent red/yellow onion)
• 1/4 large bell pepper (green or orange)
• 1 t. salt
• 1 t. lemon juice (fresh)
• 1 pint (2 C.) cottage cheese
• 3 T. dill pickle relish 
• 2 t. yellow prepared mustard
• dash garlic powder
• dash onion powder
• dash cayenne pepper
• 2 t. worcestershire sauce 

You can also add some turmeric for color and extra nutrition. Blend all ingredients in food processor until smooth. Makes about a quart. Super yummy.


For a vegan version, replace Vegenaise for mayo, silken tofu for cottage cheese, and Bragg's Aminos for worcestershire.

I used Loma Linda Linketts for the dogs, per Adventist tradition, but it'd be great on meat dogs or other veggie-foods, too. This is the batter recipe we used. Very delish.

Today's Magic Loaf

Still cooking, so have no idea how good it is -- might be terrible!

Ingredients:

• 1/2 cup cashews
• 2 TB olive oil
• One onion, diced
• One large garlic clove, minced
• One large carrot, peeled and grated
• Two celery ribs, diced
• 2 cups cooked garbanzo beans, partly mashed
• 1 cup uncooked quick oatmeal or oat bran
• 1/4 to 1/2 cup tomato juice, as needed
• 3 TB tapioca flour
• 1/2 tsp. dried sage
• 1 tsp. dried basil
• 1/4 cup minced fresh parsley
• 2 TB nutritional yeast flakes
• Several dashes vegetarian Worcestershire Sauce
• Freshly ground black pepper, to taste
• 1 tsp. vegetarian chicken-style seasoning

Directions:
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.

Gumbo-ish Stew

Slow-Cooker Chicken Gumbo-like Stew

• 1/3 cup flour
• 1/3 cup cooking oil
• 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
• 1 (10-ounce) package frozen okra
• 2 links andouille sausage, sliced into bite-sized rounds (I used chicken andouille and removed the casings before slicing)
• 1 chopped onion
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 bay leaves
• 2 teaspoons crushed garlic (3-4 cloves?)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (not enough for Ken and too much for me)
• 1/4 teaspoon ground black pepper
• 2 cups reduced-sodium chicken broth (I already had a half-used container of vegetable broth in the fridge I wanted to use up, so I did that instead)
• 2 cups reduced-sodium tomato juice (I didn't have any, so I used Trader Joe's tomato and red pepper soup)

For roux, in a cast iron skillet stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

In a slow-cooker, combine roux and all other ingredients. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

Next time, use more liquid and get some file powder to sprinkle on top.

Southern Fried Cornbread

This seems just like what I remember my daddy doing. Haven't tried this yet, but didn't want to lose the recipe (from this site):

• 1.5 cups self-rising cornmeal
• 1/2 teaspoon salt
• 2 cups boiling water

Mix cornmeal and salt together in a large mixing bowl.

Pour approximately 2 cups boiling water over dry ingredients.

Mix well. After the mixture cools slightly (and it will be hot!) shape mixture into balls about the size of golf balls, one at a time. (Very important) You must wet your hands with water before you make each ball.

Flatten the ball with your fingers (resulting about 1/2" thick ovals).

Fry in skillet (preferably cast iron) with about 1/2" of hot oil.

Sh*t on a Shingle (aka S.O.S.)

1 T Butter
1 Cup Flour
Evaporated milk, 12 oz can
1 Cup Beef Broth from about one cube of the dried stuff.
1 Tsb dried Parsley
1 Tsb Pepper
1 Can of Chipped or Corned Beef
2 or 3 pieces per person of bread for toast

In a sauce pan or big frying pan melt the butter on medium heat and add the flour and brown it. Now this is making a rou and I was surprised to see the French culinary influence in this dish. Add the cup of Beef broth and can of Evaporated milk and bring it almost to a boil while stirring it with a fork or a whisk. Stir in the can of beef and break apart with your spoon. stir in the parsley and pepper and once the sauce is at the desired amount of lumpiness place the toast on a plate and drench it in the stuff.

Blurb

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Paula Deen's Chicken and Dumplins

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Paula Deen's Hushpuppies

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Chicken Curry in a Hurry

• 1-1/2 T olive oil
• 1 small yellow onion, thinly sliced
• 2 t curry powder
• 1/2 c plain yogurt
• 3/4 c heavy cream
• 1/2 t salt
• 1/4 t black pepper
• 1 can (14.5 oz) diced tomatoes, drained
• 1 rotisserie chicken
• 2 c cooked rice
• 1/4 c cilantro, roughly chopped

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry power and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper and tomatoes. Remove from heat. Slice or shred chicken. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with cilantro.

I made a little extra of the sauce part and skipped the cilantro (I don't like it and we didn't have any anyway). Anyway, it was super easy and really good! I assume you could use some lower fat versions of the yogurt and cream if you wanted to make it a bit more healthy. But who wants that?!

Creamy Macaroni and Cheese

Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Slow Cookin'

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 4 tablespoons (1/2 stuck) butter, cut into pieces 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Fantastic quote...

"A woman's love is like the dew — it's just as apt to fall on a horse turd as it is a rose."

Quick and Dirty Tips

This site looks like it has lots of useful info. Grammar Girl was on Oprah yesterday.

Banana Pudding

I'm waiting for my mom to send me her recipe, but in the meantime, I don't want to lose this one. It looks pretty good.

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Banana Pudding

• 1 cup Sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk (whole or 2%)
• 1 teaspoon vanilla extract
• 1 tablespoon butter (not margarine)
• 4 egg yolks (large eggs or better)
• box of Vanilla wafers
• 4-5 ripe bananas

Meringue:

• 4 egg whites, at room temperature
• 5 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Preheat oven to 375°F.

Baking Tip
The size and shape of the baking dish are important.

If you don't have a 9" x 9" baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.

Related articles:
Banana cakes and pies
Recipe: Molasses banana bread

Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

The size and shape of the baking dish are important. If you don't have a 9" x 9" baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well. Another thing to wonder about.

This recipe makes 6 or 8 servings, and you can count on people asking for seconds. Any leftovers should be covered and refrigerated. And, yes, it's hard to cover anything with a meringue top and anyway, banana pudding is not as attractive after it has been refrigerated. But it's still just as delicious.

Give this old favorite a try.