Monday, October 26, 2015

I read "The Woman I Wanted to Be"

Yes, I read the book just released by Diane Von Furstenberg entitled, The Woman I Wanted to Be. I never want to be that busy, however, sometimes I think that I might be only doing other things. I'm glad I read the book. Hippie style. She is quite the entrepreneur, makeup, textiles, home and fashion. Especially known for her little 1974 till now wrap dress. I don't want to be like her but reading her story was very interesting and insightful. I would never ever have had her courage or confidence. Go Diane!

I built Kodi this way in about five minutes.

How to build Kodi on PC or Notebook 1. Download Kodi free online and open it up. Go to 2. System select File Manager select Add Source type in click done, it will auto download Rename it justnewtech in the bottom line, click Done Go to home button 3. System then Settings then Add ons Install from Zip file= justnewtech pick wizards Select and download Go to home button 4. Programs, Config Wizard, Choose Device Go to home button and enjoy!

Monday, September 2, 2013

August Books The Boy who Harnessed the Wind. By William Kamkawaba The Hip Chick's guide to Macrobiotics Jessica Porter

Saturday, July 20, 2013

Sunday, March 25, 2012

Classic French Onion Soup

Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.

Yield: 8 servings
Recipe from Cooking Light


2 teaspoons olive oil $
4 cups thinly vertically sliced Walla Walla or other sweet onion $
4 cups thinly vertically sliced red onion $
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)


Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Nutritional Information

Calories: 290
Calories from fat: 30%
Fat: 9.6g
Saturated fat: 4.8g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.7g
Protein: 16.8g
Carbohydrate: 33.4g
Fiber: 3.1g
Cholesterol: 20mg
Iron: 1.6mg
Sodium: 359mg
Calcium: 317mg

PF Changs Mongolian Beef Copycat Recipe

P.F. Chang's Mongolian Beef Copycat Recipe:
(Recipe adapted from

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped


Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Teryaki Crockpot Chicken for Haystacks

Just dump it all in!
4-6 Boneless Chicken Breasts (thawed)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
1 onion
1 green pepper
1/2 cup 7-up


Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.