Dreamsicle Cocktail

After my creme brulee cocktail post  last year I have plenty of Vanilla flavored vodka on the shelf.  Any suggestions on what to bake with it? 

My husband's favorite ice cream bar as he was growing up was what he called a 50-50 bar.  That's the vanilla ice cream on the inside with an orange Popsicle coating.    We called it a dreamsicle.  When the Good Humor man sounded his tunes as his truck rounded the corner I knew I'd either get the "rocket" which was a tall mixture of raspberry and orange sherbet with a cylinder shape  or a thick dark chocolate coated chocolate ice cream bar.  But, then there was the peanut and chocolate coated drumstick cone!  Decisions, decisions!

My decision to create a cocktail with the taste of a dreamsicle was quite easy.  I would probably change a few ingredients or technique but it was fun experimenting.  In a martini glass,  place crushed ice,  a shot of the vanilla vodka,  fill with orange soda almost to the rim and splash with milk or cream.  There you have it.  You can even impress your Superbowl party friends and mix these up instead of beer!

Note:  Next time I may use a blender and orange juice instead of soda.  You can be the judge! 

Are you Ready for some Football?

Maybe, I've finally gone mad or maybe it's my way of "yielding" to what's on most people's mind this time of year.  Superbowl!   I just don't get it.  Never have, and probably never will.  But, since food plays a huge part of this celebration I will submit only for this reason.

In my high school years I was the one who went to the games for the "social" aspect, only.  I went for my girlfriends, but truthfully, to be "on the prowl" for great guys.  How shallow, right?  Not to mention the parties after the game!

So, this year I decided to make the best of it.  I won't be watching the game but I'll do what I do best, cook for it.  In order to do so, research had to be done.   I know zero  about football teams!  I needed some incentive.  After studying the facts about the cities of Pittsburgh and Green Bay I came to the conclusion I would root for the Packers.  Why?  Because the city in Wisconsin has a French beginning to it.  I learned that a French explorer from Quebec area sailed down the Ottawa River and  through the waterway systems and ended up in the Green Bay area.  At the time the Winnebago (Indian tribe) people welcomed this explorer and subsequently "paved " the way for more French to settle there.  Yes, as some of you know, I am part French.

Another reason I found which  would hopefully catapult my excitement for the game is that Vince Lombardi in the 1960's coached this team to greatness.  He was quite the leader as I've read several books about his inspirational ways.  And besides, he was Italian, and I do love most things Italian.

So, forgive me you Steelers fans, but my team will be the Packers, for all the wrong reasons!


1)  Isn't Wisconsin know for its cheese?  Cheese is a staple during Superbowl!

2)  The French connection (my ancestors)

3)  Vince Lombardi (He's Italian)

So, during this week I'll prepare food you can make for the big game, starting tomorrow with a Dreamsicle Cocktail!

Fish Fridays - Dinner for One

Again, if it's Friday we must have fish!  If anyone can tell me why growing up Catholic we had to have so much  fish, please let me know.  I'm still trying to figure that one out.  Sometimes, I think it was a plot to help the fishermen who were primarily and devoutly Catholic.  Maybe it was the beginning of the "buying local" movement which I try to support.

So, on Fridays the menu was either tuna on toast, a direct descendant of chipped beef only with tuna, or fried fish.  Once in a while we would poach  have shellfish fresh from the tide pools.  That was decades  ago and now you'd  probably get a jail term plus a hefty fine!  Shameful!  Now that I'm landlocked those trips to the beach are few and far between.   But wait!  There's always trout!   Now I buy my fish from the local fish market.   Even though I ate plenty of fish growing up I still prefer it over any kind of meat.   I've also made tuna on toast for my family.  Doesn't everyone eat that?!

Since hubby is not as fond of salmon as I am I made him a pizza and this was "dinner for one".

Ingredients:

fillet of salmon
1 tsp minced garlic
sprinkle of ginger
1 T of sliced scallions
1-2 T maple syrup

Preheat oven to 400 degrees.  On a piece of foil place the fillet and top with all the ingredients, reserving a drizzle of maple syrup for the end.  Fold the ends up making a loose packet so the salmon will steam.  Bake for about  15  minutes.  Open the foil packet and turn on the broiler (low) and broil until slightly golden and done. (3-5 mins)  Transfer to a plate and enjoy.  No dishes to do with this...I love it!  Don't forget to drizzle with the remainder of the maple syrup.   So good and ridiculously simple!

Moroccan Meatballs

I don't know about you, but if I don't have variety in the foods I eat, I feel like I might as well be a dog!   The same kibble over and over, again!   No offense to those dog lovers out there.  Actually, these days there are animal refrigerator sections  in the grocery stores with gourmet meats, etc.   What?! 

Anyway, I try to add variety by using spices or combinations of them in dishes that would otherwise be bland.  I got a good deal on some ground lamb the other day.  (More about this in another post.  I just hope it wasn't from the "dog gourmet refrigerator!  Just kidding but, something to think about.)   Now, what to do with this find.   Lamb is a favorite in Morocco although rare because of its cost.  I know if  I travelled  to Morocco I would savor  the cuisine with its lamb, eggplant, couscous and heavily spiced foods.    But, until then I created a meatball with Moroccan and Greek influence.

Ingredients:

1 lb. ground lamb
1/8 c feta or goat cheese
3/4 c french type bread (soaked in water and squeezed out and crumbled)
1 egg
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cinnamon
1/8 tsp red pepper (not flakes)
1 clove garlic, minced
1/4 tsp allspice
2 T fresh chopped basil
1 T fresh mint (optional)

Preheat oven to 350 degrees.  Place all ingredients in a mixing bowl and mix well.  Make meatballs the size of a walnut and place them on a baking sheet.  Bake for a total of about 25 minutes, turning once halfway through the cooking time.  Serve with couscous or orzo or by themselves.  These would be great as appetizers with a spiced yogurt sauce.  Yum!

Friday Night Bruschetta

To get into the "relaxation mode" for the weekend we sometimes just have appetizer night with a great glass of wine!  Who says you have to have a big production of a meal every night?  Certainly not me.  It's okay to have finger food and with Valentine's Day right around the corner, this would be a great meal or first course.   Just add that piece of chocolate, tiramisu, chocolate covered strawberries, etc.  You get the idea!

Finger food is easy and fun and I read somewhere that it can be romantic as well!  Here's some help in the kitchen.

As most of you know by now I really don't use recipes.  I throw ingredients together as I see fit.  So, every recipe on this blog has been recreated and measured as I went along for your use.  With that disclaimer said, let's start!

First, I made a tomato garnish from tomatoes, basil, garlic, olive oil and pomegranate infused balsamic vinegar.  Set aside.  Then brush some slices of french bread or baguette place on a cookie sheet with olive oil and broil on low until slightly browned.  Watch them closely as they will burn quickly.

In a large skillet saute in olive oil some sliced mushrooms, spinach,  a little onion, garlic and at the last minute add cut up precooked (and cleaned) shrimp.   The addition of shrimp was my husband's idea.   So good!   Mix well.  Set the bread on a platter and spoon the mushroom mixture onto the bread and then the tomato garnish.  You can sprinkle with cheese, Romano is good and of course, serve this by candlelight and with a great glass of vino.  Enjoy!

(If you need the measurements, please comment below and I'd be happy to furnish them.)

Gnocchi alla Spinachi Gorgonzola - The Recipe (Part II)

For those of you tuning in for an actual "made from scratch" recipe on how to make gnocchi, it's not going to happen.  For one reason, I haven't perfected mine, as yet.  The other reason is, why ruin a good thing when you can find a great gnocchi product in some stores these days.  Sorry to disappoint!

Since my return from Italy I have become a seeker  of wonderful Italian products on the market.  I tracked down one of the best potato gnocchi packaged  products  available in this area.   Now when I say "packaged" don't get crazy.  I still believe homemade is always best but for time and ease you can't beat it.  Just a little note:  You'll think I'm an alien when I tell you I have NEVER fixed any hamburger helper type meal.  That's like an original sin in my cookbook!

So, this is my recipe sans the making of the gnocchi.

Ingredients:

1 pkg small size (16 oz.)  Gia Russa brand gnocchi with potato
2 garlic cloves, minced
4-5 cups fresh spinach
1/2 tsp dried basil (I didn't have fresh)
2 T olive oil
2/3 c Gorgonzola cheese, crumbled
 pinch of nutmeg
a few ladles of pasta water to moisten

In a large skillet wilt the spinach with oil for about 3 minutes.  Then add garlic and stir for a minute and remove from the heat.  Meanwhile start to boil water for gnocchi.  They only take about 3 minutes normally to cook in the boiling water.  When they rise to the top they are done.  Return the skillet to the heat on medium low and start to add the gnocchi.  Add the cheese and begin to stir and ladle about 2 large spoonfuls of pasta water to the mixture to loosen up the cheese.  You'll also want your plates ready as this dish comes together quickly.  Keep adding water if needed for desired consistency.  (should be nice and creamy)  Garnish with a pinch of fresh nutmeg and your ready to plate it.  Enjoy!

Gnocchi alla Spinachi e Gorgonzola - January Pasta of the Month

Another month has passed and here we are at the (almost) end of January.  This year is moving right along!

I "discovered" gnocchi in Italy over six years ago.  After a whirlwind (early mornings, crawling onto the bus) tour we had one more full day to enjoy Rome.  Note to myself and everyone: One day is NEVER enough for Rome.  What a vibrant colorful city.  There is also not enough adjectives to describe this ancient city.

So, after our hotel shuttle dropped us off  next to  Piazza Venezia in the center of Rome  which is near the forum and Colosseum (We had already seen those as part of the tour.) we began to "walk" the city.  We headed to your typical tourist spot, the Spanish steps, very crowded and frankly not worth the walk.  But, hey wait, we were tourists so why not.

Now the real reason we were hurrying through Rome was to find a Harley shop to buy a few T-shirts for souvenirs.  Go figure!  Unfortunately, we got lost and ended up on the Via Veneto.  You could do some serious eating and shopping on this tree lined,  scooter packed street.  And we prepared to do battle.

We shopped for ties, shoes, shirts, etc. and then we arrived at a luggage store where we purchased an additional suitcase just for all our "souvenirs"!  I probably should have learned the Italian phrase for "ship it"!

All that walking and shopping made us hungry so we happened upon a sidewalk cafe for a late lunch.   We started with a nice vino rosso (red wine) followed by an eggplant primo piatto (first course).  No salad today!  For the piatto principale (main course) my husband selected the vegetable risotto while I scanned the menu.  Gnocchi with Gorgonzola it would be!    Although gnocchi is traditional and regionally a Northern Italian dish, in Rome you can obtain any kind of food.  That's what is so special about Roma.

After our lunch feast we wandered the cobblestone streets and miraculously found our way back to the shuttle drop off area.  Wow, what a day.   Tomorrow we'd be saying goodbye to Italy.  But, I knew I'd be returning, after all I did throw a coin into the famous Trevi Fountain!   And my wish came true!  Almost one year later to the date,  I returned.  I was in love, with Italy and gnocchi!

Tomorrow I will post my gnocchi recipe inspired by my Roman Holiday.

Veggie Stuffed Poblano

What do you do with leftover rice?  Inevitably I always have leftover rice, that's because I make more on purpose!  There's so much you can do with it.

One of my favorites when I go to a Mexican restaurant  is chili rellenos.  I've tasted great ones and really terrible ones out there.  I've actually taken restaurants off my list after the first visit because of their rellenos.  So, I almost always order those first to see if it's worth going back.   Yes, I'm a Mexican food snob, too!  How did I get this way?!  You can also tell by the chips and salsa whether the main entree will stand up to my evil discretion.

Anyway, the other night I wanted Mexican food in the worst way.  Just one of those cravings that must be satisfied!  I just happened to have some poblano chillies in the refrigerator.  Doesn't everyone have those on hand?   They're such a staple, just kidding!  I also had rice from my Thai  dinner "out on the town"  the previous night.

I was considering making "real" chili rellenos with the fried batter and all but decided to go towards the healthier path.  Less mess and easier in the long run.  And really good!

Ingredients:
3 poblano chilies
1/2 c cooked rice
1/2 c diced tomatoes
1/2 c black beans, canned and rinsed
1 T chopped onion (optional)
1 T fresh chopped cilantro (optional)
slices of jack or pepper jack cheese

Preheat oven to 350 degrees.   Precook by parboiling  the chilies in water.  Remove and slit each down one side.  Prepare or clean the inside by removing some or all the seeds depending on how hot you want them.   You never know how spicy a chili will be.  Arrange the poblanos in a baking dish.   In a small saucepan add rice, beans, tomatoes, onion  and cilantro.   Mix and warm through only.  Place a slice or two  of the jack cheese in each poblano, then  spoon some rice mixture in, add another slice of cheese and layer the rest of rice mixture.  Put one more slice of cheese on top.  Cover with foil and bake for 30 minutes.  Uncover and broil only until cheese is slightly brown and bubbly.  (2-3 minutes)   Muy Bueno, delicioso!

Braciole - I Did It My Way

I believe I had my first braciole during a Sunday dinner when I  initially met my husband's immediate family.  We met across the street from each other (how convenient) as his parents lived on one side of the street and mine on the other.  It was in a brand new housing development as they were sprouting up all over Orange County at the time.

I was unprepared to say the least for this Italian feast.  There was lasagna, meatballs, braciole, bread, salad and I'm sure much more.  One of the family sayings is, "There's  too much food, again".  But at the end of the meal no one seemed to mind as they divied up enough leftovers to graze on for the rest of the week!

However, if  you didn't take a slice of braciole during the first passing of the bowl, you sorely missed out.  So many years have passed and I attempted to replicate the elusive braciole.  I've never been able to get the recipe (there probably isn't one) so I relied on the Internet for guidelines.  Thanks to Giada I may have  pulled it off!  It's a little time consuming but relatively easy.

Ingredients:

1/2 c dried or fresh crumbled Italian style bread crumbs
1 garlic clove, minced
1/2 c Parmesan, grated
1/2 c Provolone cheese, grated
2 T Parsley, chopped fresh
4 T olive oil
Flank steak, about 1 - 1 1/2 lb
1 c white wine
3 cups tomato sauce or your choice of marinara
salt & pepper to taste

Preheat oven to 350 degrees.

Mix the first 5 ingredients and add 2 T of the oil to moisten.    Meanwhile,  lay out the flank steak.  Place the mixture evenly on top pressing it in.  Start to roll it up and secure it with twine.  In an oven proof skillet brown the braciole on all sides.  Add the wine, wait for it to bubble and then add the marinara.  Cover with foil and bake  in the oven for 1 hour basting every 30 minutes.  Uncover for another 30 minutes (total time 1 1/2 hours)

Cut the braciole on the diagonal and serve on a plate with the  sauce spooned over it.  Yum!  Perfect for that special Sunday dinner.  Just add the pasta!

Fat Meets Fiber = Fabulous Muffins

There may be a small amount of fat in these muffins but lurking deep inside is a bunch of fiber.  Great for breakfast or snacks and almost guilt free.  I have to admit I was experimenting with a variety of substitutions for this recipe and next time they will be even better.  It's just cooking so don't ever be afraid to adjust a recipe to your taste!  Besides, if they don't turn out you can always use them as hockey pucks!  Fortunately these were edible and tasty!

Ingredients:

1 c oats
1 c whole wheat flour
2 tsp baking powder
2 T brown sugar
 2 T flax seed meal
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 375 degrees and mix the above.  To this add the following:
1 c honey flavored Greek yogurt
1 mashed banana
2 eggs
2 T molasses
1/2 tsp vanilla

Fold in the following:
1/4 c chopped pecans
3 T crystallized ginger
1/4 c golden raisins

Grease  a muffin tin or use paper muffin cups and fill each one about 2/3 full.  Bake for about 20 minutes or until done.  Makes about 1 dozen muffins.

Keeping it Real and Simple Sausage "Chico Hats"

Perhaps this should be the title of my first book - Keeping it Real and Simple. I'm all about keeping a recipe simple. I can take just about any recipe and change it up or streamline it to suit someone's busy schedule.

So, why do I call these pasta shapes "chico hats". Besides slightly resembling little hats, that's just what my mother-in-law called them and the name has stuck over the years. She used to make her own orecchiette (the real name) from scratch. One day when she was visiting I came home from work to find flour everywhere. There was a huge batch of these small ear shaped dough bits laid out over my kitchen counter. Of course, there was a large pot of her sauce ready to dredge them in. Not only was I fortunate enough to have dinner almost prepared for me but it was prepared by a real Italian mother! She loved cooking for her son as I do today. He is always so appreciative and full of compliments, most of the time.

Whether you have loads of time or not much at all this pasta doesn't have to take most of the day to prepare. Let's streamline it.

Ingredients:

Package of store bought orecchiette I used approximately 1/2 of bag.

3 Italian sausages, removed from casing. I like Hot sausage for this.

1 T olive oil

1 1/2 cups marinara

1/2 c water

3 T chopped onion

1/2 tsp fennel seed

4 leaves chopped fresh basil

romano cheese for garnish (optional)

Cook the pasta according to directions. In a large skillet brown the sausage crumbling into smaller pieces as you go. Add the onion and fennel seed, stirring until onion is barely cooked. Add the marinara , basil and water. Simmer for about 10-15 minutes. When pasta is done, drain and add to the sauce mixtures. Plate your pasta and you're done. I have made this pasta from scratch and it's not as hard as it seems. I guess I needed to prove to myself I could do it, but I'd rather not make a practice of it.

Help - I'm addicted to Painting!

Yes, I'm either a glutton for punishment or slightly addicted to painting. I decided it was time to put a fresh coat on several walls this weekend. With the much needed help of my hubby ( and my wondercat who watched and played under the plastic tarp) we tackled the hallways and a few other random walls. Nothing drastic but just covering up some of the old colors I'd gotten tired of.

So after all the backbreaking, neck wrenching work we finished, admired our work and jumped into the shower so we could go out to dinner. Hooray. We had our heart set on Thai but forgot the restaurant we frequent was not open on Sundays. Boo! What to do! It would have to be one of my "pantry" dinners because I was quickly fading into the sunset energy wise. Sometimes being able to throw a good meal together in a pinch seems like such a curse!

I put my thinking cap on and went to the pantry. This was certainly easier than jumping in the car to go to the store when its 20 degrees outside! I knew it would be a pasta dish because of the simplicity I needed. Spaghetti with clam sauce! I did this recipe in July if you need to refer to it. I didn't have any mushrooms so I deleted them. It would still be great without them. Cooking is so forgiving!

We sat down to a home cooked meal in less than 30 minutes. Mission accomplished! Now if I could only teach my cat how to give a good neck massage.

A Special Birthday to a Special Lady

Happy Birthday, Grandma. Even though its been about 30 years since she left this earth, her influence and memories remain strong. I spent many moments with her and developed quite a bond. As much as I'd like to write more about her, I don't want to divulge too much. She is a main character in my book. Yes, the book is coming along!

But, I didn't want the day to pass without honoring her memory and wishing her a happy birthday! My grandmother had a "severe" sweet tooth and taught me everything she knew! I was a good student! She loved her piece of pie but I didn't want to bake a pie. I'm not that great at baking. So, in her honor I made the simplest cookies ever. To make it special for her I used orange marmalade. It seemed as if she always had marmalade to go on her toast. Very French!

This recipe is almost embarrassing it's so easy. Set the oven to 400 degrees. Use 1 sheet of frozen puff pastry. After defrosting it, roll the edges into a tight jellyroll. Cut into 1/4 inch pieces. Dip one end in sugar and place on a cookie sheet. Make a small indent with a spoon and spoon your favorite jam into the center. Sprinkle with more sugar and bake for 20 minutes or so. Sweet, simple and lovely just like my grandma!

The Stoveman Swisschard Strata

The stove man swisschard strata almost sounds like a dance step, doesn't it? Well, a week before Christmas our gas stove decided to quit on us! Thankfully, it wasn't the stove you cook with. It ONLY supplies the heat for the house! Of course, it can't break when its 90 degrees outside. I think its factory set to break in 20 degree weather and before the Holidays!

Needless to say we did a few dance steps to get it back to working status. We found out that there aren't very many people in town to service this type of unit. The place where we purchased the stove had gone out of business. (as soon as they saw us walk out their door with the sale!) We did, however locate a very nice gentleman who offered to work on it for us. What we didn't realize was that he had never seen our kind of stove (translation: never worked on) and as he scratched his head in wonder, we were also wondering where our primary heat source would come from. I should also mention that this was a traumatic event for our cat who thinks this is her personal warming perch! After days of taking it apart, scratching his head, and replacing parts the unit fired up. For how long, we don't know!

As I was watching this unfold from the kitchen, I made this strata. Remember when I'm feeling stressed, I cook! Another great original was born from this ordeal. There is ALWAYS a bright side to everything! You just have to be looking for it....

Ingredients:

In a large bowl place

3 eggs, beaten

2/3 c milk

2 1/2 c bread cubes

Put aside for 30 minutes while you do the following.

Chop and steam 1 bunch of chard.

In a large skillet saute:

2 T oil

1/2 c onion

5 mushrooms, chopped

3 cloves garlic, minced

2 sage leaves, chopped

Add the chard and 1 cup of shredded fontina cheese. Mix well and add this to the bowl of egg/bread mixture. Mix until well blended and pour into a greased casserole dish. Add an additional 1/2 c fontina and a sprinkle of fresh nutmeg on top. Cook in the oven at 350 degrees for about 40 minutes. Serve with a nice salad and dinner is served! Even better left over!

Bavarian Casserole - Schinkenknodel

Can you say Schinkenknodel? Someday I will tackle the Czech/German language, but right now I'm satisfied just to cook a little casserole with Bavarian influence. Not too long ago you would need to make your own spaetzle which is a Bavarian noodle (knodel). With all the international markets sprouting up it's nice to get the variety I never had as a child. It was always a real treat to have Grandma come over with a pot of red cabbage and sauerkraut to accompany a roast pork and dumplings! Yum. I am very fortunate to have a beautifully handwritten red cabbage recipe from Grandma that I cherish.

When I went to the International market I picked up a bag of spaetzle. I knew I would be preparing a Czech style casserole, eventually. If you've never tried spaetzle, I urge you to give it a try. It cooks very quickly like couscous or pasta and you can create different flavors to suit your style. I chose deli ham, mushrooms and onions for a base because that's what was in the refrigerator at the time. The results were surprisingly good! Great Czech comfort food and made with love and memories!

Ingredients:

1 1/2 c sliced mushrooms

1/2 c onions, chopped

1/2 tsp garlic powder or fresh can be used

1 T oil

1 c cubed deli ham (1/2 inch thick)

2 tsp spicy brown mustard

1/2 tsp caraway seeds

2 T water

1 cup chopped spinach (for health)

1/4 c heavy cream or half and half

1/2 c goat cheese or Gouda might be more authentic

8 oz dry spaetzle noodles

Preheat oven to 325 degrees. Cook spaetzle according to directions. Meanwhile in a large skillet saute onions, mushrooms with garlic in the oil. Then add the ham, mustard, caraway seeds and water and simmer for about a minute. Add the cream and spinach. Mix well. Add the spaetzle and cheese of choice while blending the flavors. Prepare a 1qt - 2 qt baking dish. (using butter or spray) Pour mixture into the casserole pan and bake for 15 - 20 minutes, covered and 5 more minutes uncovered.

Happy New Year - No Champagne for me

No blogging for 2 days! You're probably thinking I went out on the town for the New Year's celebration. Maybe I stepped away from the kitchen for a day or two? Not hardly! Our tradition for the New Year's Eve is usually fairly quiet and peaceful. I do make it a priority to serve a special meal for my family, though.

I did a little research on traditions carried out by my "homeland" countries. Also, I was curious as to what each country served to bring in the New Year. This could have some influence on what I would put on the table this year.

In the Bavarian (Czech) corner of the world you'll find sauerkraut on the table. Its long strands of cabbage signifies a long life while also bringing blessings. The green of the cabbage means more money. Whatever you serve, don't let it be lobster even though it is tempting. The reason behind this is that lobsters move backwards and you don't need any setbacks in your life! STASTNY NOVY ROK or Happy New Year!

In Ireland I was surprised to find out they spend it in a very subdued way. Traditionally, they will go into the smaller villages and ring the church bells. In Scotland the people will show up at friend's or family's house with a drink of whiskey and a lump of coal. Hmmm.

The French know how to do it up good! BONNEE ANNEE or Happy New Year! Emphasis is on food, of course... Foie gras, oysters and champagne with a sip or two of Calvados (apple flavored brandy). And they love their celebrations and fireworks!

In Italy, my husband's heritage, dinner with family and friends is a given. Lentils are traditionally served. Their round shape signifying money and riches for the New Year. I have done that in the past and actually have lentils throughout the year. Does that means more money?! Another "old" tradition is that you must wear red underwear and get rid of old items or habits by tossing them out the window. Can you visualize that one! FELICE ANNO NUOVO!

In Mexico, my adopted heritage, I discovered some traditions that were most endearing to me. They make a list of all the bad things or events from the current year and before midnight this list is burned removing all that negative energy of the past. Their homes are decorated with colorful accents. White for good health, green for money, red for a better lifestyle and yellow for more blessings and hopes for continued employment! I love that!

No matter what your tradition or heritage may be, I hope that you all have a Happy New Year!