Sylvia's Scenario

We started preparing for Easter early this year because it is our first year with the grandkids living nearby and we are eager to introduce them to all the wonderful and fun Easter traditions.  We've been getting together every weekend with Lauren and Nick + family for dinner either at our house or at Nick and Sachiyo's house.  After Bruce and I got vaccinated, Lauren and Nick soon followed because of their jobs so we started to add another day of the week to our get-togethers.   We do all kinds of "American" activities with the grandkids when we have them during the week.   My kids grew up coloring Easter eggs every year from when they were old enough to walk so that's what we did yesterday and they LOVED it.  I got two kinds of dye kits; one that was for painting on the dye like water coloring and the other like the usual dye you put in cups with water and vinegar and let the eggs soak.  They were both so thrilled when I brought out the bowl of a dozen white har

Restaurants are open here at 50% capacity now but I can't even remember the last time I was inside a restaurant and we don't plan on going inside one anytime soon.  The coronavirus variant B.1.1.7 is in our county now so despite being vaccinated, they are still telling us to wear masks and social distance until they know if we could carry the variant and spread it to non-vaccinated people.  Sachiyo is the only non-vaccinated adult we are around now since Nick and Lauren have both been vaccinated for their jobs so we are still being cautious and following the guidelines of health experts.  We've been able to get our Asian fusion-fix without going to restaurants by making recipes like this one.   I've made this multiple times and love it every time and it's so easy.  It's easy because it uses bottled green curry paste that adds instant flavor.  I use this brand from Thai Kitchen that is compliant with my new eating plan from  Hannah Freese, RD .                  

We had another low-key St. Patrick's Day this year except it was actually a turning point of a day because we went inside my sister's house to eat dinner.  I haven't been in her house in over a year because of the pandemic.  Now, the health experts are saying if people are vaccinated, they can get together and take their masks off inside.  But they are saying only one "outside household" at a time so no big groups.  It's so maddening all these rules and mentally exhausting keeping track of it all.  Yesterday was a turning point, nonetheless and it was so nice.  We were over there until almost 11:00 pm.  It's so much more fun talking in person than always over the phone.  I am eager to get together with more people because so many people I know are vaccinated now, even Nick and Lauren have had their first shots.  Although, vaccine or no vaccine, we have not stayed away from our kids or grandkids during this whole ordeal.  We got together less than we norm

Yesterday, we had our first 60 degree day of the year and it was like Spring.  Today, it's back to our normal, overcast, rainy weather and I'm eating soup.  I made a big batch of my newest favorite soup that is from  Hannah Freese, RD , a healthy Cream of Mushroom soup.  The reason she calls it "clean" is because it does not contain any toxic oils or sugar.  (Toxic oils are soybean oil, sunflower oil, canola oil, corn oil, cottonseed oil, and safflower oil that all contribute to chronic inflammation.)  I've made this recipe several times and it's my newest favorite soup.  Since we've been pet-sitting a friend's dog this week, I decided to make this soup and give her some when she picked up the dog today so she'd have something to eat after being gone for a week.  She texted me later and said the soup was the best mushroom soup she'd ever had!  I agree so now I know it's not just me...I threw in some of my  Japanese Milk Bread  to go along w

Tonight, I made a pretty simple dish for dinner provided by  Hannah Freese, RD  that was chock full of flavor, fiber and healthy goodness all in a compact little ramekin dish.  It is made with chicken and riced cauliflower that I buy frozen at Trader Joe's which makes it super easy.  You can make your own riced cauliflower with fresh cauliflower and put it in a food processor to dice it up.  You only need 1-1/2 cups in this recipe so not very much.  There is also Dijon mustard mixed in this recipe giving it some spiciness, a combination that I've always love with chicken.  My favorite part was the grated cheese on top that gives that brown crispy cheese taste like "cheese crisps" on top.  It was the perfect topping and then I also sprinkled some chopped green onions on top.  As you can see, we have a guest in our home, as we are dog-sitting this week.  It has been so fun having another Samoyed in our home.  We had two "Sammies" over the years spanning 18 yea