Global March for Elephants and Rhinos

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Read, support, cry.

Tisha Wardlow's avatarFight for Rhinos

DeathThink it’s not your problem?

Poaching is killing our planet.

Each year over 35,000 elephants and 1000 rhinos are slaughtered. Poaching has become a pandemic; animals are killed in Africa, India, Asia…and demand for their parts spans across the globe. If we don’t act NOW, we will lose them all within a few short years.

We must restore the balance.

ranger funeral Funeral of a ranger after eight were killed in Virunga National Park.

Poaching is killing people. 

Each year poachers AND rangers are killed in the line of fire. People are also killed and hurt from terrorist attacks fundedby poaching. From the Westgate Mall attack to the kidnapping of hundreds of Nigerian girls, to the loss of lives during the 9/11 attacks in New York.

We must stop the blood flow.

As devastating as this is, there is hope. The good news is that YOU can do something about it. Yes, YOU!…

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Yummy! Old-Fashioned Strawberry Cake Roll

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cakeroll8

It was devoured in record time; I didn’t even have the chance to take pics of a slice!

Full house to empty nest in the space of forty-eight hours.

It was a whirlwind visit from my Angel Boy; more like a pit stop, really.

The summer class he was teaching at Yale was over.

We picked him up from the airport Monday afternoon and he flew away Wednesday afternoon.

Except for the hours he was sleeping or surfing, my son’s number one activity was EATING.

That child of mine always had a wonderful appetite, but this was Olympic-level eating.

Chew, swallow, repeat.

A mom’s heaven.

I was a whirling dervish of a baker: Apple Pie, French Bread, Blueberry Banana Bread, Chard and Mushroom Lasagna plus his favorite Cake Roll. Sometimes I fill it with ice cream, but summer berries looked so beautiful at the farmer’s market so that’s what I did.

I bet he gained at least three pounds.

I’ve posted the recipe I always use from my mom’s 1940’s Betty Crocker cookbook.

Here’s a pictorial about how to create the roll. I did it outside on our deck because it’s kind of messy with the powdered sugar but if you don’t use it, the cake sticks to the cloth.

cakeroll1 This is how it should look, barely browned and still spongy. You can cut off the edges if they’re crispy.cakeroll2 Carefully turn it over onto a powdered sugar-covered cloth and peel away the parchment paper without destroying the cake (easier said than done!)cakeroll3 Roll it all up like a giant sushi roll and put in the freezer to cool off while youcakeroll4slice the gorgeous strawberries. Add only enough sugar to macerate (get juicy.)cakeroll6There is no excuse NOT to whip fresh cream. Nothing out of a can, thank you very much! It only takes a few minutes and it’s so yummy.
cakeroll5Unroll the cake, spread first with whipped cream, and then layer the strawberries.
cakeroll7

I used a LOT of strawberries and cream which made it hard to roll, but I wanted to fatten up my skinny child, so I didn’t care so much about the symmetry.

Bon appétit!
Trust me, it’s worth the effort!cakeroll8

Old-Fashioned Strawberry Cake Roll w/Freshly Whipped Cream

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions

  • Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. (I used a cookie sheet with sides)
  • In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Be careful not to over bake. You should still hear some sizzle…Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • Unroll cake and remove towel.
  • Beat one small container with 2 or 3 tablespoons sugar until stiff peaks form.
  • Slice two cups of strawberries, sprinkle with 2 or three tablespoons of sugar. Stir and allow to macerate for a while. (Save a couple for garnish)
  • When cake is cool (hurry it up  by placing in freezer for 1/2 hour) spread evenly with whipped cream and place sliced strawberries evenly over the unrolled cake.
  • Roll up, sprinkle with powdered sugar, garnish with whole strawberries, and refrigerate.

P.S. Try my very best Apple Pie Recipe. Click here.

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Red-Tailed Hawk in Eucalyptus Tree

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I was so lucky to get close to this magnificent creature perched in our backyard eucalyptus tree.

The colors are so vibrant!

haawktree2I’m standing right underneath the branch.

Look at those talons!

It’s like he/she is saying, “I know I’m beautiful, hurry up and get the money shot!”

hawktree1

Keeping a close watch on the squirrels.

hawktree4Eyeballing tugboat man on the deck. Shhhh!hawktree5

How’s my profile? hawktree3

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A Simple Guide to Regrowing 5 Everyday Veggie Scraps

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Really great post!

Alabaster Blooms

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UPDATE: I just found out that it’a Giant Spider Lily (Crinum asiaticum). 

I don’t know the name of this plant; it was here when we moved here nearly forty years ago, but it blooms every summer and the fragrance is strongest after the sun sets.

How about helping me solve the mystery — if anyone knows what it is, please let me know!

whiteflower2

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Lentil Cookies | Version #2

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My son-2Even though TECHNICALLY I’m defined as an “empty nester” because my son is on his own, married, and no longer resides at Casa de Enchanted Seashells, I don’t believe he’s ever further away than my heart.

I woke up on Saturday to read this email from my Angel Boy, which is the reason why I baked cookies early this morning and sent a package off to him while they were still warm:

angelboyemail

Not ALL is perpetually enchanted in the life of Princess Rosebud; It’s still difficult to think about or talk about my son’s recent emergency life-saving surgery  — I can’t even GO there to that place of “what if” — BUT the worst diid NOT occur and he’s making a full recovery.

Briefly, here’s what happened.

He had an obstruction due to a congenital defect we never knew he had, Meckel’s diverticulum. During his surgery, 24 inches of small intestines were removed because they were necrotic, along with 8 inches of ascending colon, his appendix, and lots of other small valves and little parts.

It all came about with no warning. Crazy, right?

Here’s that “if” again. IF my DIL had not fought the ER and been his best assertive advocate to insist they take a more proactive approach to diagnosis his pain (she just would NOT GIVE UP) and IF we had not had such an amazing surgical team led by Dr. Todd Stafford  –  well, let’s just say that we are all very grateful that he had such a dedicated team of doctors. Nuff said.

He lost about twenty pounds during his ordeal, and at six feet and 160 pounds on a GOOD day, that much weight loss made this normally fit and healthy young man look emaciated.

During his post-surgical recovery, his diet was limited to low fiber and low residue foods; a lot of Cream of Wheat, mashed potatoes, and chicken noodle soup. No vegetables, no fruit, nothing that would interfere with the healing of multiple incisions and re-joining of internal organs.

I’m happy to report that three months after the surgery, he’s defied the odds and is back to eating pretty much everything he wants, with only minor digestive upsets.

He went back to work, teaching a summer course at Yale, and I’ve been sending him healthy cookies and high protein bars on a weekly basis —  and as requested, he’ll receive the lentil cookies on Wednesday, and that should keep him supplied until he’s here next week for a short visit. Yay!

You can be sure that I’ll be cooking and baking nonstop. I’m so HAPPY to have my Angel Boy here, close enough to touch and hug and play Scrabble and Bananagrams.

Every minute of every day, I’m grateful to be one of the luckiest moms in the world.

To read all about Angel Boy’s surgery, click on the following links: 

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

A while back, I posted Alton Brown’s Lentil Cookie recipe that I discovered on Food Network’s website.

This time, I experimented and created a version that’s a bit more intensely nutritious.

LENTIL COOKIESAngel Boy’s Lentil Cookies

They are quite dense, full of protein and energy,  and would make a great snack for hiking.

  •  2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup protein powder
  • 1/4 cup ground flaxseed
  • 1/2 cup smooth unsalted peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup brown sugar (If you use honey/agave, adjust the flour to accommodate the additional liquid)
  • 1/2 cup oil
  • 1 egg (or not if vegan)
  • 2 teaspoons vanilla extract
  • 2 tablespoons to 1/4 cup plain yogurt
  • 1 1/2 cups lentil puree, recipe follows
  • 1 cup dried fruit, I used a mixture of blueberries, strawberries, cherries, cranberries, raisins, apricots.

Preheat the oven to 375 degrees F.

In a medium bowl, combine egg, oil, vanilla, yogurt, brown sugar. Whisk briefly to incorporate. Add peanut butter and lentil puree and mix thoroughly. In a large bowl, combine the flour, oats, protein powder, ground flaxseed, baking powder, salt, cinnamon and allspice.  Add the flour mixture. Use a wooden spoon or a hand mixer to combine. use hands to mix. Stir in dried fruit. If it seems a little dry, add yogurt. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper Bake for 13 to 17 minutes, depending on your oven’s personality.

Lentil Puree:

  • 1 cup lentils, rinsed
  • 2 1/2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool.

The Enchanted Mermaid Inn

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Isn’t this perfect?

Of course I embellished it with shells. It’s on metal, that’s why there’s a bit of a glare.

enchantedmermaid

Stuffed Portobello ‘Shrooms Recipe

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Portobellos — or portabellos or portobellas —  I’ve seen it spelled all three ways — are fat-free and very low in calories.

They’re also a rich source of selenium, copper and niacin. I learned that portobello mushrooms are the mature form of baby crimini mushrooms. They grow up to six inches in diameter with a dense, meaty texture.

It’s that “meaty” texture that vegetarians and vegans love. We’re definitely NOT trying to recreate meat in any fashion– but quinoa and brown rice and lentils leave little in the way of a CHEWING experience — and this ‘shroom is beyond versatile on the grill or stuffed and baked.

This is how I prepared it last night.

For two people:
Two portobello mushrooms
1/2 onion
One summer squash or zucchini
1/2 jalapeño
Chard and beet greens (from our garden)
One small tomato
Two slices whole wheat bread or 1/4 cup bread crumbs

portobello1 Prepare the mushrooms by carefully washing off all dirt — don’t soak any mushroom in water or they’ll tend to become spongy and/or mushy. Ick. Wipe dry. Remove the stem and set aside. Scrape out the gills to make more room for the filling. Place bottom side down (stem side up) on a baking sheet lined with parchment paper. Sprinkle a teaspoon of olive oil over the mushrooms. Bake at 350 degrees for about twelve minutes. Immediately remove and drain off any water. Notice the shrinkage!

While the mushrooms are in the oven, chop the onion, jalapeño, tomato, greens, mushroom stems, and shred the squash.

portobello2

Using a teaspoon of olive oil to coat the pan, sauté all the vegetables except for the greens until soft. Add a pinch (or more) of dried red pepper flakes, cracked pepper, fresh basil, and oregano. Add the greens and a few tablespoons water or wine or low sodium vegetable stock. Put a top on the pan and steam until the greens are tender.

Take off the heat. If you’re using bread crumbs, add them now and stir. If you’re like me and ran out of bread crumbs, take the bread and shred it in a bowl, add about half cup of warm water. Allow the bread to soak up the water and then squeeze out all the water and add to the cooked vegetables. Mix well.

Place the mushroom cups on a baking sheet with a clean sheet of parchment paper. Fill each of the portobellos with equal amounts of filling and sprinkle with freshly grated parmesan cheese (or vegan cheese), if desired.

Preheat oven to 350 degreportobello3es and bake for approximately fifteen minutes until heated through and cheese is melted.

 

 

 

Add a fresh salad of lettuce, tomatoes, cucumbers, and feta cheese with a lemony vinaigrette to complement the “meaty” stuffed portobello mushrooms for a healthy and satisfying dinner.

portobello4

 Options: Use any leftover cooked vegetables, too. plus spinach, green peppers, shredded carrots, corn, brown rice, quinoa.

#portobello #recipe #vegetarian

Supermoon: A Study in Black and White

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Looking toward the eastern sky.

Southern California at approximately 9:00 p.m. Saturday, July 12. 

I wish I was a better photog ‘cos the supermoon was white bright and amazing.

How To Freshen Old Grout Between Tiles in 3 Easy Steps

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If you didn’t already know, it should really come as no surprise to anyone that I am slightly OCD.

Yup, I’m the one who needs all the pictures perfectly straight, the furniture dusted, and my floors ARE clean enough to eat off of…for reals.

Our house is kinda old, built in the late sixties or very early seventies, and we haven’t done a major overhaul on the kitchen, so I still have the old porcelain tile with white grout, which poses difficulties keeping spotless and sanitary even for someone like me whose middle name is “Bleach”.

Every so often, I step out of my Louboutins, throw down my Chanel, and get my hands dirty for a purpose — to freshen and reseal the grout.

Until we remodel and tear out the countertops, this is an excellent method of keeping everything looking clean and fresh.

And it’s SO easy!

This is what I use; it’s bright white ‘cos that’s my grout color. I purchased it at Home Depot — it’s pre-mixed and EASY to use.
grouttutorial1STEP ONE:

I use my finger because I’ve tried a lot of other tools and nothing works better. I don’t even wear gloves, but you really should.

Just scoop up a mess of grout and push it into the space between the tiles, dragging your finger down along each square ’til it’s filled and even.

Make sure you really wash that stuff off your hands; it’s very drying and probably toxic!
grouttutorial3 STEP TWO:

Take a rag or a sponge (or both) and carefully wipe away the excess grout. Let it dry overnight and then wipe off the tiles again.

grouttutorial4 grouttutorialsealer

 

 

STEP THREE:
See the little brush? Turn the grout sealer upside down and squeeze just until enough sealer coats the brush; continue to squeeze, and paint all the grout with the sealer, let dry for about an hour and add a second coat.

When it’s dry, wipe the tile with a clean, damp cloth to remove any excess grout.

 

 

 

 

Voilà!

Beautiful grout again…sparkly clean and shiny, easy as 1-2-3!
grouttutorial2