To measure the goodness of life

To measure the goodness of life by its delights and pleasures and safety is to apply a false standard. The abundant life does not consist of a glut of luxury. It does not make itself content with commercially produced pleasure, the nightclub idea of what is a good time, mistaking it for joy and happiness. On the contrary, obedience to law, respect for others, mastery of self, joy in service--these constitute the abundant life.
Thomas S. Monson, "In Quest of the Abundant Life", Ensign, Mar. 1988, 2

Sunday, July 31, 2011

SOLUTION! The Kitchn (not misspelled)
Heat dome, heat wave, heat attack — we don't care what you call it — it is just way too hot! Has cooking become a challenge for you? An effort? We'd like to help. Yes, the heat has wrapped its sticky fingers around us, but food can be a relief as well as a chore in the heat. Here are 22 recipes that all offer nourishment and deliciousness, and that will cool you down, too.

some of our own:
Avocado Sandwich
1 pita
1/2 avocado, sliced
1/2 tomato, sliced
1/2 cup spinach, rinsed and whole
1 Tb Ranch dressing

Cut the pita open, spread with Ranch, and stuff with avocado, tomato and spinach.

Panini Rosa

Salsa Rosa
2 tb mayo
2 tb tomato paste
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
whisk together and store covered, refrigerated, 3 weeks

2 slices of thick artisan or whole wheat bread, spread with Salsa Rosa
1 slice of mozzarella
1 slice of deli ham
1 paper thin slice of raw onion
1 Tb bacon, chopped

Dip outer sandwich sides in olive oil and press (panini, or stove grill) until golden brown, approx. 3 min. Great with green leaf salads, chips, or cold soup.

Friday, July 29, 2011

BEST Mexi Place in Logan

Fresh. Cheap. Clean.

Chispita Bakery

Panaderia Mexicana

41 W 1000 N
Logan, UT 84341
Phone: (435) 755-6853
Their fruit empinatas are okay, but their TACOS are to die for. Fresh, hot meat on new corn tortillas with the real Mexican salsa on the side and a squirt of Lime -- oooooh. You can get 4 tacos, a soda, and an empinata with complimentary chips and salsa for under $5. You'll forget you're in the Rockies with the World Cup airing in Spanish, blaring music of muchachas, and the front grocer full of paper candies, Mexi magazines, Mary Candles, and glove less food handlers. Viva La Mexico!
The decor could use a little work, but at least the sombreros are authentic. :)

Tuesday, July 26, 2011

Coupons and more!

Like to print coupons off at home? Check out, it generates the local coupons on line that are valid and can compound with sales already going on (like a $1 kraft cheese, added onto a store sale that is $2 off, for a total of $3 off).

Friday, July 22, 2011

Salmon Cakes with Lemon Vinaigrette

Easy. Serves 4.

2 cans. salmon (or tuna, but not both)
2 slices of stale bread
2 eggs
1/4 c. chopped yellow, purple, or white onion
1/8 c. chopped chives or green onion
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

Mix together with a fork and spoon in patties on med. high skillet of canola oil (1/2 c.). Turn once when edges are golden brown. Be careful the heat isn't too high; they're proned to burning. Serve immediately with drizzled vinaigrette over on a bed of salad greens, with steamed potatoes or green beans, or with corn on the cob. Delish!

1/2 juiced lemon
1 c. Olive oil
1 tsp salt
1 tsp pepper
Whisk together before serving. Stores covered at room temperature for 3 months (no direct sunlight or extreme temperatures).

Tuesday, July 19, 2011

Great Summer Recipes

Check out this blog for easy summer recipes of fresh and easy meals at
"Never Trust a Skinny Cook" By Stephanie Graham

Friday, July 15, 2011

What to make for dinner....

I apologize that i haven't been posting as frequently as I usually do. We're back in town and fully functioning again so,
Here we go!

Light Marinara with Tri-Color Tortillini, 15 min., serves 6
Requires 1 frying pan, 1 sauce pan, 1 blender
In a med.-large frying pan, sautee the following in 1 Tb. butter until auromatic and golden:
1/2 onion (purple, white, or yellow), peeled and sliced
1 pepper (half red and half green), cored and diced
1 tomato, seeded/squeezed and cubed

In a med. boiling pot, toss in hot salted water and
2 carrots, peeled and diced.
Boil for 30 sec. until tender on the outside

Screen out carrots (save the water!) and toss in a blender. Continue to boil the water for your
2 Packages of Tir-Color Tortillini, Cheese Filled (frozen food section of Lee's, 2 for $3). Boil and stir occassionally (while you blend in the next step), the pasta will be done when it floats. (2 min.)

Toss the carrots and sauteed mix into the blender. Add
1Tb. vegetable boulllian dissolved in 1/2 c. boiled water (From the tortillini)
1 small can of tomato paste
1/2 Tb. garlic powder
1 Tb. fresh basil, oregano, parsley, thyme (1tsp. dried)

Blend until disired conststnacy (we like ours a little chunky). Est. 30 sec.

Drain pasta and pour in marinara. Serve Immediately.
Great with vinegar oil and bread, green lettuce salads, fresh fruit, and sparkling drinks.