If you have a nearly 13 year old boy on your Christmas shopping list, have I found an inexpensive gift item for you! It’s cheap, it’s fun and slightly dangerous, what more could a nearly 13 year old boy want!



If you have a nearly 13 year old boy on your Christmas shopping list, have I found an inexpensive gift item for you! It’s cheap, it’s fun and slightly dangerous, what more could a nearly 13 year old boy want!



I am always confused on October 8. Do I feel sad? Is it okay to feel happy? Am I a bad person if I forget? Am I not moving on if I want to cry? It’s 24 hours that I want to hurry up and get over with already.


We loved the bamboo plants, the American Beautyberry with its juicy purple berries, the ZigZag Bridge, really everything. And I just wished we had Smell-a -Vision because y’all, our noses were equally delighted with fragrances of apricot, roses and gardenia filling the air.


Writing is often my healthy outlet for expressing my feelings. Tears stream from my face as I sit in the Critical Care Waiting Area at the hospital. My mom is having heart catherization in a matter of moments and for some reason, I am a wreck.

I like being a mama. Of all the titles I have acquired in my life, the title of mother is among my most treasured. Any derivation of mother, be it madre (what my oldest OS calls me), mama (what my middle OS calls me) or mommy (what my orange haired, freckle-face OS used to call me) those names are like a song to my ears.


You can’t tell a Soldier not to go somewhere and expect him to listen to you because it might be dangerous but hey, it can’t hurt to try, right? RIGHT???
Ok, admit it. We all have had some bad experiences with Picture Day at school. Because I am so honest and brave, I will now share with you perhaps one of the ugliest pictures taken of a 10th grade student at Naperville North High School. Who is this hideous creature??? Moi, thank you very much.





All week long I have been anticipating writing a post about going to the hospital. I awoke Thursday morning excited to think that I was going to the hospital. I knew something good was going to happen on September 3, 2009. Normally I don’t look forward to going to the hospital but on September 3, 2009, I wasn’t going to see just a regular, ordinary person…




Chicken broth and me have a thing. I’m not sure when it started but I’d say we’re pretty hot and heavy. Perhaps it began (cue dreamlike music) to the time when I went to Lima, Peru and helped in a local soup kitchen.




My mom, sister and I honored the memory of Grandma Varnado on her birthday by seeing Julie and Julia. What a delightful movie that I connected with on so many levels.



I loved the people and the landscape but one of the things I loved the most about El Salvador was the breezes. You know how the wind gets really strong and blustery just before a drenching rain? Well, minus the rain, that’s what the November breezes were like in El Salvador. Simply wonderful!


When I was a young adult, I had my own apartment and a very bad case of depression. There were times when I hurt so badly emotionally, I became numb. It was like I turned off the switch to my feelings and tried to not have any. I’ll leave it at that.


1 T. salt
1 pound lean ground pork
3 T. light soy sauce
2 T. dry sherry (may substitute water)

1 t. freshly ground ginger or ginger (I use Gourmet Garden ginger in the tube in the produce aisle)
½ t. white pepper, optional
1 T. sesame oil
pinch sugar
1 T. green onion
1 T. cornstarch
1 egg white

1 (1 pound) package round dumpling wrappers (found in Asian grocery stores)
Place cabbage in a colander over a bowl and sprinkle with salt. Let sit for 30 minutes.
Meanwhile, in a medium bowl, mix together salt, pork, soy sauce, sherry, ginger, pepper, sesame oil, sugar, green onion, cornstarch and egg white. (Some Chinese cooks advise stirring the filling only in one direction.) Cover with plastic wrap and refrigerate while cabbage finishes draining.
Squeeze excess water from cabbage by hand. Add to pork and mix well.
To assemble dumplings, pour a little water in a bowl. Hold a dumpling skin in the palm of your hand and spoon over 1 tablespoon of filling in the center. Moisten the edges of the dumpling skin, and fold into a crescent shape. Make sure the dumplings are well sealed or they will lose their filling while they cook!
Fill a large stockpot about halfway with water, and bring to a rolling boil. Add the dumplings (you may need to cook in batches.) When water boils again, add a little cold water to lower the temperature. Repeat. When dumplings boil, for the third time, they are done. (They will float to the surface and the skins will look translucent.)
You can also fry the dumplings up with canola oil. We usually boil some dumplings and fry a bunch of other dumplings.
Note: Round dumpling wrappers are available in the refrigerated section of the Chinese market. Use these instead of square wonton wrappers, which have a different thickness and texture.

Serve with Sesame-Soy Dipping Sauce
Sesame Soy Dipping Sauce
½ c. soy sauce
4 T. sesame oil
two dashes vinegar
2 t. chili paste, optional
crushed red pepper flakes
sliced scallions
In a bowl, combine all ingredients and mix well. Serve in individual dipping bowls.