Sharon asked: Can you share that punch recipe?

Well, there's a few I've made over the years Sharon, but two that I always return to are the brandy slush we started making in the 70's and this one I found about 5 years ago.  

This link will take you to a recipe for a raspberry lemonade punch that has been all over the world wide web the past few years.  It has found new life with Pinterest.  Even if it doesn't sound interesting to you, take a minute to read the blog post creatively titled: Why I Keep Getting Invited to the Parties!


I also have a new love of wine slushies that I get at Filipo Marc Winery if you're looking for something quick and easy -- just open the bag, mix with a bottle of your favorite wine, freeze and enjoy.

Now that I'm "talking" about it, I feel the need to make a batch of the brandy one for old times sake.  It is a slush with a hint of citrus that does a good job of cooling me off on a hot summer day.  You don't have to like tea to find this beverage refreshingly pleasing. You might want to serve it with a spoon!

Brandy Slush

4 individual tea bags
9 cups water, divided
2 cups brandy
1 can (12 oz) frozen lemonade concentrate, thawed
1 can (12 oz) frozen orange juice concentrate, thawed2 liter bottle of 7 Up or any lemon-lime sodaLemon slices for garnish

Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Pour tea into a 4 qt freezer container and stir in the brandy, both juice concentrates and remaining water. Freeze overnight or until set.

For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish as desired. Yield: 21 servings (about 4 quarts slush mix)

Laura asks: How will you pay it forward?

Today I am asking my own question...  How will YOU pay it forward?

Tomorrow we SPRING forward.  What a great time to PAY IT FORWARD to someone or anyone -- a loved one, a neighbor, a co-worker, or a complete stranger.  Just one tiny gesture can make a difference.  Imagine the effect on the entire world if we each did just ONE tiny thing each day.

Inspirational article:  50 Simple Ways to Pay It Forward

Need a little inspiration?  Watch this Pay It Forward movie trailer or better yet -- get the movie and watch the whole thing.

According to Wikipedia, Pay It Forward is: The concept of asking that a good deed be repaid by having it done to others instead.

Why wait for Pay It Forward Day (April 26, 2012) when it is so easy to do a little bit each day.

Mike and I are going to pay it forward by helping out Jeanne Fowler at Big Family of Michigan -- be sure to watch the video clip on her site.  Big Family is always short of "guy things"  like deodorant, shampoos, colognes, sporting goods (basketballs, footballs, soccer balls) and such.  If you know individuals or companies in a position to donate things like this, please share Jeanne's website with them.

Leave a comment letting others know how you and yours are going to pay it forward starting tomorrow!

Sue asks: Any ideas for healthier snacks?

Laura, I know you've lost and kept off 50 pounds.  I want to start the year off right.  Can you share your choices for healthier snacks?

Snacking is important fuel for me.  I look for snacks higher in protein as they keep my metabolism burning and help reduce sugar cravings -- plus I find they satisfy me longer than a sugary or higher fat snack.

Costco's Kirkland Signature brand, 
nonfat Greek yogurt is my favorite --
comes in two 32 oz containers at a great deal
when compared to the grocery store.
I love it and it makes great smoothies, too.

When I need more dairy in my day, I choose Greek yogurt or cottage cheese topped with a few toasted almonds, walnuts, flax or chia seeds and a drizzle of honey. 
Speaking of nuts -- a few almonds are always in a baggie in my purse or the car.

A hard boiled egg is one of my favorites for "on the go" - high in protein, low cal and low fat.  When I was a full time student, I took two already peeled along with a piece of fruit for lunch between classes.  I will also grab a roasted, skinless chicken breast in a hurry. 

I also keep a stash of protein bars on hand as more of a meal replacement than a snack if needed.  They've gotten much better over the years. Some favorites are by Pure Protein, Balance (love the lemon meringue), Zone and Target's Market Place brand.  Most are 170-210 calories with 12-20 grams of protein.

Obviously, this is not a complete list -- just a few of my favorites.  I hope it gives you an idea that works for you.

Jenny asks: Do you have any stocking stuffers ideas?

Great question, Jenny, as I love stuffing the stockings and definitely miss being young enough to have Santa leave one for me!  The stockings were always the first thing we were allowed to open in the morning when I was growing up.  I like to keep "stuffers" simple and fun... (unless, of course, Mr. Claus is stuffing a stocking for Mrs. with a new diamond ring!).

In additions to a special chocolate Santa, here's some ideas...

• Stickers
• Personalized pencils

• Trading cards
• Fun button or pin
• Fuzzy slipper socks or fun socks
• Art supplies
• Makeup, hair ties/clips
• Costume jewelry
• Silly Putty or a Slinky
• Mittens or gloves
• A journal
• A puzzle book
• Cologne/perfume
• Matchbox cars
• Mini Lego set
• A book of Lifesavers

Create a coupon book from Mom/Dad for a day without chores, favorite dinner menu, trip to the movie or a movie rental, a night of playing favorite games with popcorn and pop, of course...  just keep it simple!

Cindy asks: What about gravy from a brined turkey?

We brined a turkey for the first time this Thanksgiving. It was the best turkey we have ever made. There was one problem, however. We could not use the drippings for gravy. They were far too salty. What should we have done differently?



Food for thought:
If the pan drippings are too salty,
wouldn't the turkey be too salty too?

 Brined turkeys have been really become popular and for good reason -- juicy meat!  I've brined in the past and still made excellent pan gravy with the drippings, but my immediate response would be to use the day before gravy recipe posted a few weeks ago.  I love having this done ahead of time along with the mashed potatoes. 

Now, back to making gravy from the brined turkey drippings.  Here's a few tips that might help:  

• Carefully follow the brining recipe, so as not to add any additional salt. And be absolutely sure to keep that turkey cold while brining (there was a host who sent her guests to the hospital this year because she didn't keep the turkey cold enough while brining. Yikes!  Maybe she just wanted out of making Thanksgiving next year.)  
• Rinse off the bird, inside and out, before roasting.  There should be no visible sign of the salt from brining.
• Use a homemade no-sodium broth (using the neck and giblets, simmering for quite some time to get a more concentrated flavor) or a low-sodium one like Swanson's Natural Goodness or Trader Joe's Low Sodium Organic Free Range Chicken Broth for the gravy.

Hope this answers your question, Cindy.  Be sure to let me know if any of the tips work for you next time you brine.