Lisa Writes: Timeless Treasures

Book Cover for Timeless Treasures
I don’t know whether to call this “my first book” or “my first lesson in publishing”

Yes, I’ve been writing since I was about eight years old. I remember Mother stitching paper together to create books that were about 3 inches tall by about 2 inches wide. I would fill them with stories, jokes, and pictures.

I guess that means that this ISN’T my first book.

I’ve been writing, but I haven’t been finishing stories. I certainly haven’t faced the daunting prospects of getting published.

This year, I decided that it was time to face these fears. I wrote And Finished AND EDITED a short story. I added introductions to four public domain texts. Putting these things into a package and uploading them to Amazon is an education, but it’s kind of fun.

Mission accomplished, sort of.

If you want something that you can send as a greeting card, feel free to send this. Nothing inside should offend anyone. I’ve found errors that I’m going to fix but if you find more, feel free to let me know.

It Was a Good Experiment. It Has Ended.

Sometimes things don’t work out as intended. I wanted an easy and fun way to share information that others might enjoy. When I learned about a WordPress plug-in, I was delighted.

Well, that experiment has ended. No permanent and irretrievable damage will remain.

Feel free to continue with your joyful day.

Delicious (and Healthy!) Thanksgiving Recipes

Sara Correnti, MS RD LD, Manager of Health & Welfare – Member Wellness Products with Concordia Plan Services, joins Andy and Sarah to talk about delicious (and healthy!) recipes for Thanksgiving, including Mediterranean Breakfast Muffins, Whole Grain Farro Stuffing with Miso Mushrooms, and Roasted Balsamic Brussel Sprouts.

Mediterranean Breakfast Muffins by Rima Kleiner, RD, author of Dish on Fish

Set oven to 350 degrees

Combine 2 eggs, 2 ounces cooked / canned salmon, and 1/4 cup feta; combines and pour evenly into muffin tins

Bake for about to 20 to 25 minutes

These freeze well, making them perfect for busy mornings!

Whole Grain Farro Stuffing with Miso Mushrooms  
cookinglight.com/recipes/farro-stuffing-with-miso-mushrooms

Cooking spray

1 3/4 cups uncooked farro

2 tablespoons unsalted butter

1 pound mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped

1 cup chopped carrots

2 tablespoons chopped fresh sage

1 1/2 tablespoons chopped garlic

1/4 cup white miso

1 cup unsalted chicken stock

4 ounces fontina cheese, grated (about 1 cup)

2 teaspoons sherry vinegar

1 teaspoon black pepper

1/4 teaspoon kosher salt

Preheat oven to 400°F. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray. Cook farro according to package directions to yield about 4 cups; drain and set aside.

While farro cooks, melt butter in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in miso; cook, stirring constantly, 1 minute. Add stock; simmer until liquid is reduced by half, about 4 minutes. Remove from heat; cool slightly.

Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl. Spoon mixture into prepared baking dish. Bake at 400°F until top is lightly toasted, about 20 minutes.

Roasted Balsamic Brussel Sprouts

1-2 pounds Brussel sprouts, washed and halved

1 Tbsp garlic powder

1-2 Tbsp olive oil

2 Tbsp balsamic glaze /reduction

2 Tbsp shave Parmesan (optional)

Preheat oven to 425 degrees

For crispy Brussel sprouts, after chopping sprout in half, pull off 1-3 layers of leaves as you arrange on rimmed baking sheet

Drizzle olive oil and sprinkle on garlic powder, tossing to combine

Bake for 25-30 min or until tender, stirring halfway

Drizzle with balsamic glaze; sprinkle lightly with Parmesan cheese as desired.