Would Love a Translation for this Scandinavian Grace

Is there anyone out there that could translate this Scandinavian Grace/Prayer?  I would love to know if it is indeed the grace my grandfather use to say before dinner.  Parts of it sound very familiar to me.



2015 Emerald City Comicon

 

We're almost on our way to the Emerald City Comicon once again! 

Three katterrific and fun-filled days in Seattle! 

See you there or be square?

~SPOT~

 

 

This New Print will debut at the Con. 

Hot and Sour Soup

Hot and Sour Soup is on my mind today. After many different attempts to make a decent hot and sour soup, I have finally found one I love. I found the recipe online but sorry to say I don't remember where. Here is the original recipe followed by how I have made it twice now.
Hot and Sour Soup
Chicken broth (4 Cups)
Mushrooms
Bamboo Shoots...
2 cloves Garlic
1 tsp. Ginger (original recipe called for 2 tsp.)
1 T Balsamic Vinegar
3 T Rice Vinegar
1 T Chili Sauce
3 T Soy Sauce
2 T Brown Sugar
2 T Corn Starch to 2 T. Water
1 tsp. sesame oil (original recipe called for 2 tsp.)
4 sliced green onions
Combine all ingredients, heat, and enjoy.
My 1st version:
Sautee my onion mix (onion, jalapeno, shallot, leek, lite salt, and red chili pepper flakes) with chopped bok choy, snap peas, broccolini, and roasted chicken. Add to the above recipe minus the bamboo shoots and the mushrooms.
My 2nd version:
Sautee my onion mix (above) with chopped asparagus, snap peas, bok choy, broccoli stems, mushrooms, and barbecue pork. Add to the above ingredients minus the bamboo shoots.
On both versions, I used a red chile garlic sauce instead of a bottled chili sauce. I also use reduced sodium chicken broth and a reduced sodium soy sauce.

A look at 2014 with thankful heart!

 

 

Watermelon Agate Cross Necklace

(Making jewelry for fine motor skills therapy)

 



 

Portabella Cheese Crust-free Quiche

(Cooking for Health) 

 



 Delicious Raspberries

 Fresh Jalapeno and Chives

 My Sacred Space

(A place for respite)

 

 End of Summer Fun

 

 



 

Beautiful Hydrangeas in July

 



 

Too Hot to Cook-Out to dinner time

 

 

Summer Fairy Garden

 



 

A SW Summer Bench

 



Yummy Crab Cakes



 

End of Summer - Crab Bisque

 

 Bathroom Valance

(Sewing helped me stay calm)

 Living Room Valance

 Kitchen Valance

                                                               Redecorated guest bath

 

 Love my exercise bike!

(The best therapy ever!)

 

 Sunsets of the NW

 Need to enjoy nature as often as possible

 

 

 Halloween Dogs

 

 

  There were 4 in the backyard - very close to the house

 And 2 more in the neighbor's yard

 

"End of fall - Beginning of Winter" Deer

 

 

 

                                                                  A 2014 Christmas

 

 

 

Two winter recipes

Here are two recipes that I just made and really enjoyed.  I hope you enjoy them too.

WINTER'S STEW

Peel and chop a sweet potato, rutabaga, turnip, red and gold potato, golden beet, carrot, celery, onion, minced garlic, (optional minced scallion, shallot, leek, jalapeno), chopped red-orange-or-yellow pepper into a crock pot slow cooker. Add enough chicken broth to cover vegetables, salt, pepper, sage, thyme, parsley, red chili pepper flakes, and bay leaves. (Meat is optional) Cook on high for about 2-3 hours. Reduce to low and simmer until ingredients are tender.

CHICKEN CASSOULET

Kielbasa (I use low fat turkey kielbasa), 1 finely chopped medium onion, 1/2 C finely chopped carrots, 1 roasted chicken off the bone, 1 tsp of minced garlic, 1 bay leaf, 1 can of black beans, chicken broth, and parsley. AND here is what you do: Saute' the onion and carrot. Add cut up kielbasa and lighty sear. Add chicken broth, seasonings, chicken, and beans. Bring to boil and then simmer for 8-10 minutes.

I added some orzo and whole grain rice with red quinoa. Pretty simple and is really yummy.

2014 - Big changes and a Time for Healing

I can't believe one year has passed since I experienced major heart attacks and open heart surgery.  I brought in the New Year of 2014 with a quad by-pass which still seems so very surreal to me.  Since that infamous day, I have learned much about my heart, health, welfare...and survival.  I am officially in the 7% of women survivors and I am ever so thankful.  Angels were certainly watching over me so I could continue to be here on this earth to take care of myself and others.  I don't really want to dwell on this subject too much but before I stop I would just like to pass on the word about women and heart attacks.  Only 7 % survive at-home heart attacks because most women don't even know they are having one!  I didn't know.  I felt fine other than I was having back pain between my shoulder blades.  If I hadn't called the doc and then 911 I might not be here today.  Also, I had decided to take some baby aspirins for the pain in my back and that also helped to keep me a survivor.  So to all you women out there - please be alert - take care of yourself and your stress - and always have baby aspirin on hand.

2014 was devoted to healing and learning and starting over.
I have learned how to use a walker, an adjustable bed, climb, get down on the floor and get up again, ride an exercise bike, do fine motor therapy, and occupational therapy on my own as well as many other things.  I have even learned how to cook heart smart.  Here is an example of that:

Penne Avocado:  Mash two avocados with two garlic cloves and lemon juice.  Salt and pepper to taste.  [I add minced jalapenos, onions, leeks, and red chili flakes]  Heat over medium heat.  Boil noodles to al dente.  Drizzle about 2 T. olive oil over drained noodles.  Pour sauce over multi grain noodles. Garnish with cherry tomatoes and cilantro.  Enjoy.
A dollop of this sauce on a turkey or vegie burger is great too!

I will try to get a few pics up later today of some of the little highlight moments of 2014. 


   

Emerald City Comicon - 2013

Kat-nap.com is making its Grand Debut in Seattle, Washington at the Emerald City Comicon this weekend!
[March 1st - March 3rd]  Greg Collins who is the artist/illustrator/writer will be there all weekend to sketch and/or sign the new comic book, prints, shirts,  etc.  If you already have your ticket for EMCC, I hope you'll stop by the booth and say Hi.  If you don't plan on being at the Con this year, that's okay,  you can still check out the Kats (Kat, Spot, and Ketty) at:                                           

www.kat-nap.com

Happy Holidays!

This year has been a whirlwind of events - one after another so I really should not be surprised that I haven't posted anything since June...and yet I am!  I'm actually looking forward to the new year and hopefully I will have more time to create and post more often.  I really do miss my creative art therapy!
Anyway, I really wanted to wish you all the best this winter from  Winterfest, Winter Solstice, Christmas Day, or whatever you celebrate through the winter!  Happy, Merry, Joyful, Season's Greetings Everyone!

My appreciation to Dover Publications for the three penguin carolers 

and the Christmas bells to help bring this image to life.

Sunday Brunch

Need some new recipes for Sunday Brunch?  Here are some of my favorites...

Easy Creamy Basil-Garlic Shrimp

By JoanMarie

Sautee minced onions, garlic and basil in 2 T. butter with ½ T EVOO 

Add 2 T flour to make paste.  Add 1 C milk, stirring until thickened.  If it becomes too thick, add more milk.  Add shrimp and peas.  Add seasonings to taste.  Serve over rice, toast, or potatoes.

 Note:  You can use fresh or canned shrimp for this recipe.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is the best Blueberry Buckle recipe I've ever found!  It is so delicious - You'll want to eat the whole pan!  Yummmmmmy!

Blueberry Buckle

By DJB on March 12, 2003

Photo by Hey Jude

9 Reviews

• 
• Prep Time: 30 mins
• Total Time: 1 hrs 20 mins
• Servings: 6

About This Recipe

"This delicious blueberry dessert can be served as a dessert with a meal or a breakfast dish. It's wonderful!"

Ingredients

Cake

• 2 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 eggs
• 2 cups blueberries, thawed and drained

Topping

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon
• 1/4 cup softened butter

Glaze

• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla
• 1 1/2 teaspoons hot water

Directions

1. Blend flour, sugar, baking powder, shortening, salt, milk and eggs.
2. Beat for 30 seconds.
3. Stir in blueberries.
4. Sprinkle with topping.
5. Bake 50 minutes at 375 degrees.

Drizzle immediately with glaze.

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Chicken Lasagna By JoanMarie

1 Roasted Chicken – Cubed

1 Large can Cream of chicken soup

½ C Chicken broth –or- milk

1-2 C Mozzarella cheese – Grated

½- ¾ C Parmesan cheese – Grated

1 Small Minced Onion

1 Minced Jalapeno

2-4 Cloves Minced Garlic

½ C Grated Zucchini and Carrots

Chili pepper flakes

Salt and Pepper

9 Lasagna noodles

Optional – Basil or Italian seasoning

 

Boil noodles as directed.  Drain and set aside to cool.  (A little evoo on the noodles will help them from sticking together.)  Sautee onion, jalapeno, zucchini, and carrot.  Add garlic last.  Set aside to cool.  In large mixing bowl, mix cream of chicken soup with ½ C of chicken broth or milk.  Add vegetable mixture and chicken, stir.  Add seasonings, stir.  In greased 9x13 pan, layer noodles, sauce, and cheeses ending with cheese on top.  Bake at 350 degrees for approximately 1 hour.

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***I have no idea why this blog has a mind of it's own but it certainly does.  What I copy and paste from my word program looks totally different than the end results on this blog.  Do any of you have that same problem and if so - how do you fix it?  Well, I suppose I shouldn't be such a perfectionist about it, right?  I suppose I should just accept that it is what it is.  ; )

 

 

Country Living & Rhubarb

Ever since I was a young child I dreamed of living on a farm.  If that dream ever could have come true, the farm image below is exactly what I would have pictured.  Even though I don't live on a farm, I am quite happy just living in the country out by some of the local farms.

One of the best features of living in the country is all the fertile ground...making it the perfect place for planting gardens and having a small orchard.  

I am fortunate to have a few fruit trees, a line of raspberries, a few flower gardens, but...how would it be the country living without rhubarb?  Well, I have to tell you that I do not have a passion for rhubarb and wished many years for my plants to die.  Since it grows like a weed, I swear you can't kill it no matter how much you try.  So... I would just harvest it about three times during in-season and give it away.  

As of this year my opinion of rhubarb has changed.  It all started when I wanted to make a pie filling for my parents using rhubarb.  I searched online and stumbled on this amazing recipe:

http://canningwithkids.com/blog/2010/05/canned-strawberry-rhubarb-pie-filling.html

I have made two batches already and I absolutely love the filling!  This says tons considering how much I hate the taste of rhubarb.  Seriously...this filling "sauce" is so great - it's addictive!  And...do you have any idea how good rhubarb is for you?  

If you don't, just read what is from this link:

http://www.livestrong.com/article/403208-the-health-benefits-of-rhubarb/  

-OR this link-

http://www.zhion.com/herb/Rhubarb.html

So now I'm happy to grow rhubarb...and eat it!

 

Just look at how beautiful it is this year?  This is from the first crop that I have already picked and canned.  I am anxiously waiting for the second crop now!  ; )