While it might seem simplistic, it is exactly what I needed and wanted...a simpler life with less things; less money; less stress. Having left corporate America, giving up the BMW and deciding to have less it's ironic that I actually feel like I have more; I'm living a much fuller life, which I appreciate to no end.
While I don't regret having done the corporate grind, it does make me appreciate even more the lack thereof at present day. Being able to enjoy time with my husband, my pets and not worry about the next high-powered presentation, the plane trips to various conferences, hiring/firing employees and ridiculous traffic and commutes and zero work-life balance...well, it's simply priceless.
I wake each morning in the arms of my best friend, my husband...the cat begging for treats and relaxing walks with our new dog along the beach on this beautiful lake. Coffee on the deck overlooking the lake and watching the boats and heading to work with an excellent team for a great company and again...it's priceless.
So I close with this, we live once (yes I know it's the cliche) but it's so true...we must enjoy our lives to the best of our ability...we must live in the moment and be grateful for what we have yet at the same time have the will power and strength to fight for what we need; what we believe in.
Live life. Period.
Wednesday, June 20, 2012
Tuesday, June 19, 2012
Wednesday, May 16, 2012
Thursday, March 29, 2012
Tuesday, February 21, 2012
Terrific Tuesday Night Menu!
Here's a quick, easy and VERY yummy menu for tonight!
What we're having:
Pork Chops with Spicy Apple Cranberry Sauce
Steamed Asparagus with Almonds and Parmesan
PORK CHOPS:
What you'll need:
-Bone in thick center cut pork chops
-Salt and Pepper to taste
-Milk
-Olive Oil
How you'll do it:
-Marinate the pork chops in milk or buttermilk for at least 30 minutes
-When ready to begin cooking, season each side of the pork chops with salt and pepper
-Preheat oven to 350
-In a saute pan, coat the bottom with olive oil, add the pork chops, simply to get each side seared, almost creating a "bark" if you will, giving you that nice crisp outside while still maintaining a juicy and tender center
-Switch the oven to broil and broil for about 5 - 7 minutes per side for Med. Rare, longer obviously if you want a more well done meat, season again w/ salt/ pepper to your liking
SPICY APPLE CRANBERRY SAUCE
What you'll need:
-about 2 cups of apple sauce, chunkier the better
-a can of whole-berry cranberry sauce
-allspice seasoning
-ground ginger
How you'll do it:
-combine all the ingredients in a small pan
-cook over medium heat, stirring often until it starts to gently bubble
-remove from heat; let cool
-spoon the mixture over the pork chops
ASPARAGUS WITH ALMONDS AND PARMESAN
What you'll need:
-A good bunch or two of asparagus spears - DO NOT USE CANNED! Use fresh!
-about a 1/4 of a cup of slivered almonds - shaved is okay as well
-about a 1/4 of a cup of shredded parmesan cheese - Asiago is also great if you prefer
-cooking spray
-a few pats of butter or margerine
How you'll do it:
-remove the tough ends of each asparagus spear
-microwave or steam the asparagus until just tender - really no more than 3-4 minutes
-put into cold water to stop the cooking process
-finely chop/ grind almonds by hand or in food processor
-combine the almonds with the cheese
-in a baking dish spray the bottom with your cooking spray and place the asparagus in the dish evenly on the bottom
-sprinkle the asparagus with the almond and cheese mixture and top with the pats of butter/ margerine
-bake at 400 degrees for about 20 minutes or until the almond mixture is golden
ENJOY!!!
What we're having:
Pork Chops with Spicy Apple Cranberry Sauce
Steamed Asparagus with Almonds and Parmesan
PORK CHOPS:
What you'll need:
-Bone in thick center cut pork chops
-Salt and Pepper to taste
-Milk
-Olive Oil
How you'll do it:
-Marinate the pork chops in milk or buttermilk for at least 30 minutes
-When ready to begin cooking, season each side of the pork chops with salt and pepper
-Preheat oven to 350
-In a saute pan, coat the bottom with olive oil, add the pork chops, simply to get each side seared, almost creating a "bark" if you will, giving you that nice crisp outside while still maintaining a juicy and tender center
-Switch the oven to broil and broil for about 5 - 7 minutes per side for Med. Rare, longer obviously if you want a more well done meat, season again w/ salt/ pepper to your liking
SPICY APPLE CRANBERRY SAUCE
What you'll need:
-about 2 cups of apple sauce, chunkier the better
-a can of whole-berry cranberry sauce
-allspice seasoning
-ground ginger
How you'll do it:
-combine all the ingredients in a small pan
-cook over medium heat, stirring often until it starts to gently bubble
-remove from heat; let cool
-spoon the mixture over the pork chops
ASPARAGUS WITH ALMONDS AND PARMESAN
What you'll need:
-A good bunch or two of asparagus spears - DO NOT USE CANNED! Use fresh!
-about a 1/4 of a cup of slivered almonds - shaved is okay as well
-about a 1/4 of a cup of shredded parmesan cheese - Asiago is also great if you prefer
-cooking spray
-a few pats of butter or margerine
How you'll do it:
-remove the tough ends of each asparagus spear
-microwave or steam the asparagus until just tender - really no more than 3-4 minutes
-put into cold water to stop the cooking process
-finely chop/ grind almonds by hand or in food processor
-combine the almonds with the cheese
-in a baking dish spray the bottom with your cooking spray and place the asparagus in the dish evenly on the bottom
-sprinkle the asparagus with the almond and cheese mixture and top with the pats of butter/ margerine
-bake at 400 degrees for about 20 minutes or until the almond mixture is golden
ENJOY!!!
Sunday, February 19, 2012
Saturday, February 18, 2012
Friday, February 17, 2012
Thursday, February 16, 2012
All I am asking is that Facebook enforce their very own policies; not stand behind some antiquated communications act of 1996 that is causing them to say they are not responsible. Help me win the battle to create change and ultimately protect the greater good, remind people of the human element and ensure justice is served for gross negligence.
Wednesday, February 15, 2012
Watch my interview with Fox...I've finally come forth and told my story
10 and 11 o'clock news tonight, Fox 25 Boston will finally tell my story and reveal what Facebook has done...or better yet NOT done and you should be aware; be afraid.
You must see this. Someone had to take a stand; follow passion with conviction and I did just that.
You must see this. Someone had to take a stand; follow passion with conviction and I did just that.
Monday, February 13, 2012
Jules' Daily Dish: VIP Please Forward On
Jules' Daily Dish: VIP Please Forward On: I know I have been MIA, but I am coming forward with something I've long kept secret and it is time. Over a year ago I broke up a friendsh...
VIP Please Forward On
I know I have been MIA, but I am coming forward with something I've long kept secret and it is time. Over a year ago I broke up a friendship to only later find out that this individual was boasting to mutual friends that he had drugged me at a dinner party, stated "she'll never know the extent to which I did to her"; then took photos while I was in a compromised state and ultimately created a fake Facebook page acting as though it were me. The unfortunate and worst part about it is that this page contained the nude photos he took of me and Facebook allowed this page; these photos to be published and remain active.
Facebook was notified by the DA and the Police about the situation; yet it took them about two (2) weeks to remove only 4 of the five photos; leaving the fifth one remaining; which was still very detrimental. After Fox 25 News broke the story, Facebook finally removed the final picture...but the story doesn't end here. He was arrested; spent time in jail and was bailed. He faces charges of Indecent Assault & Battery over a person 14 y/o age, 2 counts of identity fraud and a count of taking/ disseminating nude photos of a person without their consent...to make matters worse...the forensics lab finalized their investigation of the items obtained during the search warrant...his computer and video camera gave them evidence that he actually raped me while I was unconscious and he was ultimately indicted for this charge.
With this reach out and backdrop, I am going full force now; I am on a mission. I received a call from my lawyers today indicating Facebook is attempting to claim they are not legally liable for what was allowed to be posted on their site. Seriously, how is that possible? In summation, if that is the case, none of us are safe; none of us are protected and the monsters of social media will get out of loop holes every chance they get and act as though they have zero responsibility for their actions...rather inaction.
So, what I'm asking is this...forward this on...spread the word. Do you want to be protected or be vulnerable; risk having this happen to you as well? This commences my petition on social media's blind spot...are you with me?
Facebook was notified by the DA and the Police about the situation; yet it took them about two (2) weeks to remove only 4 of the five photos; leaving the fifth one remaining; which was still very detrimental. After Fox 25 News broke the story, Facebook finally removed the final picture...but the story doesn't end here. He was arrested; spent time in jail and was bailed. He faces charges of Indecent Assault & Battery over a person 14 y/o age, 2 counts of identity fraud and a count of taking/ disseminating nude photos of a person without their consent...to make matters worse...the forensics lab finalized their investigation of the items obtained during the search warrant...his computer and video camera gave them evidence that he actually raped me while I was unconscious and he was ultimately indicted for this charge.
With this reach out and backdrop, I am going full force now; I am on a mission. I received a call from my lawyers today indicating Facebook is attempting to claim they are not legally liable for what was allowed to be posted on their site. Seriously, how is that possible? In summation, if that is the case, none of us are safe; none of us are protected and the monsters of social media will get out of loop holes every chance they get and act as though they have zero responsibility for their actions...rather inaction.
So, what I'm asking is this...forward this on...spread the word. Do you want to be protected or be vulnerable; risk having this happen to you as well? This commences my petition on social media's blind spot...are you with me?
Friday, January 28, 2011
Oops...I Forgot the...
It can happen to the best and most prepared of us; when you're in the midst of cooking only to realize you've run out of an essential ingredient. What a pain! You don't have the time nor the energy to head to the store so what do you do? Give up or find a path and improvise?
Here are a few quick replacements for those staple ingredients.
For 1c all-purpose flour you can substitute 1c + 2tbsp cake flour
For baking powder you can substitute baking soda + cream of tartar
For 1c milk you can substitute 1/2c evaporated milk + 1/2c water
For 2 whole eggs you can substitute 2 whites or 1/4c egg substitute
For lemon juice you can do an even exchange of vinegar
For 1c cream you can substitute 3tbsps butter + 7/8c milk
For 1c honey you can substitute 1 1/4c sugar + 1/3c water
For 1c oil you can substitute 1c melted butter
For 1c sour cream you can substitute 1c plain butter
For vanilla extract you can substitute an even exchange of maple syrup
So, not to worry...keep on cooking!
Cheers!
Here are a few quick replacements for those staple ingredients.
For 1c all-purpose flour you can substitute 1c + 2tbsp cake flour
For baking powder you can substitute baking soda + cream of tartar
For 1c milk you can substitute 1/2c evaporated milk + 1/2c water
For 2 whole eggs you can substitute 2 whites or 1/4c egg substitute
For lemon juice you can do an even exchange of vinegar
For 1c cream you can substitute 3tbsps butter + 7/8c milk
For 1c honey you can substitute 1 1/4c sugar + 1/3c water
For 1c oil you can substitute 1c melted butter
For 1c sour cream you can substitute 1c plain butter
For vanilla extract you can substitute an even exchange of maple syrup
So, not to worry...keep on cooking!
Cheers!
Sunday, January 23, 2011
Stuff It!
Again my sincere apologies for being horribly absent lately but I'm back and that's all that matters! :) It's weather like this that makes us want to follow the advice and habits of bears and simply hibernate and not venture out anywhere...I mean really, 10 below with the wind chill? Not nice! So I say stuff it mother nature! :)
Here's a perfect way to spend your cozy day at home; with my stuffed zucchini; these are amazing with the well seasoned veal and can even be served hot or at room temperature and drizzled with a tad of basil or garlic oil before serving. Mmmm...
So, what you'll need:
Stay warm! Cheers!
Here's a perfect way to spend your cozy day at home; with my stuffed zucchini; these are amazing with the well seasoned veal and can even be served hot or at room temperature and drizzled with a tad of basil or garlic oil before serving. Mmmm...
So, what you'll need:
- 4 large zucchinis
- EVOO
- finely chopped shallots
- finely chopped celery
- finely chopped parsnips or turnips (I hate cooked carrots but you could use that instead if you prefer)
- finely minced garlic cloves
- a couple bay leaves
- minced fresh basil
- finely chopped fresh rosemary
- dry white cooking wine
- about a pound or so of boneless veal, chopped into smaller pieces
- freshly grated Parmesan cheese
- one large egg, well beaten (it's been bad) :)
- salt and pepper to taste
- a few tbsps of unsalted butter
- Slice your zucchini in half lengthwise; scoop out the centers and discard them; leaving the shells
- Heat your EVOO in a heavy skillet; add the onion, celery, parsnips, garlic and bay leaves and saute till veggies are soft but NOT browned
- Remove from heat; discard the bay leaves, add the basil, rosemary and wine; stir in the veal and grind the mixture together in a food processor
- Add the cheese and egg to the meat mixture and mix to combine thoroughly; season with salt and pepper
- Preheat the oven to 375 and pack the mixture into each zucchini shell and dot with butter
- Place shells in a baking dish and add a bit of water to the bottom...about a half an inch
- Cover and bake for about 25-30 minutes; serve hot or at room temp; either way is yummy goodness!
Stay warm! Cheers!
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