The day I fought for my life and WON

Today’s a weird anniversary in my life, that I can’t help but acknowledge each year – but hey, PLEASE don’t feel obligated to respond. Some of you know the story better than I do! 😎

I was kidnapped on Chicago’s North side on this December evening, 53 years ago, today.

I’ll let the clippings speak for themselves, although I WILL say that HAD I BEEN handcuffed to a radiator or a chair (instead of to myself) that the story would have ended quite differently.

I saw my chance for freedom and took it. Grabbing the gun but unable to fire it, we struggled until he was able to recuff the hand I’d gotten free. It was then I kicked for all I was worth to his groin with my wooden soled platform SANDALS (in the dead of winter). He sputtered and stumbled to the floor. Dead.

I made my way over to the draft I felt on my feet. He had taken me to a workshop area above his garage. The shelves were filled with jars and jars of … things in murky liquid. He’d been threatening me the whole time to cut me up.

Being handcuffed behind my back and not fully realizing he was dead, I kicked the source of the draft ( a floor level boarded up window) out further – until there was enough space to get my head out to scream. Oh did I scream.

My waist long hair hung out from the opening. I could barely see. My tears had plastered my hair to my face. I was facing the alley and a man walking his dog stopped, but he didn’t know what to make of me. I begged him to wait until I could turn around and show him my handcuffed hands.

He waited and he got the police ( not even 2 blocks away?!!) to come and they broke down the door. That was at 10:30pm.

It all started on Devon Ave at 5:30pm where he had pulled up to my bus stop to ask for directions. When I couldn’t understand him he caught my head in (new to me) electric car window and knocked me out with his black jack.

When I came to I was sitting in the passenger seat. Handcuffed (tightly) behind my back. He ignored my screams and there were a lot of stoplights between Devon and where he took me. No one reported me screaming incessantly.

We pulled into his alley and directly into his garage. It was there he forced me by gunpoint to climb the stairs to the workshop. He unlocked the door and threw me into an overstuffed but rotting armchair.

My hands had gone numb and I asked him to loosen the cuffs. When he did that he inadvertently cuffed my watch and not my wrist. Having that freedom helped me regain some composure and I started to plot my escape.

He was clearly unwell. Sweaty, although it was cold, and breathing heavily. I noted a bottle of Southern Comfort on the desk/table behind him. He was seated on a folding chair directly in front of me.

I thought I would kick him over on that folding chair, grab that bottle, and hit him over the head with it.

When I knocked him over his coat flew open and I saw the gun and grabbed it. I grabbed it with two hands and didn’t realize my finger was preventing me from firing it. We struggled until he was able to rehandcuff me. I was more afraid of losing consciousness as he kept hitting my head.

It was after he recuffed my wrists (tightly) that he bent down to cuff my ankles, that I got in the kicks that (ultimately) killed him.

I wasn’t harmed save for my psyche and the blows to my head along with wrist burns from the cuffs.

There were many blessings in seeing to it that I survived this and 53 years later, I give MANY thanks for them! 🙏🏻🙏🏻

Basil 🌿 Oil

Making basil oil is so simple, you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread 🥖!

Skinnytaste’s Basil 🌿 Oil


Basil Oil

★★★★★

Dressing, TRIED & TRUE

INGREDIENTS

1/2 cup packed fresh basil leaves, stemmed and washed

1/4 cup DeLallo extra virgin olive oil

1 tablespoon water

2 cloves garlic

1/2 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes

DIRECTIONS

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.

Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

NUTRITION

3 Cals: 82 Protein: 0.5 Carbs: 0.5 Fats: 9 Fiber: 0.5
Fiber: 0.5
Serving: 1 Tbsp, Calories: 82 kcal, Carbohydrates: 0.5 g, Protein: 0.5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 93.5 mg, Fiber: 0.5 g

𝕀𝕗 𝕪𝕠𝕦 💛🌽 𝕥𝕙𝕚𝕤 𝕣𝕖𝕔𝕚𝕡𝕖’𝕤 𝕗𝕠𝕣 𝕐𝕆𝕌

Sauteed Fresh Corn

★★★★★
Quick & Easy, Summer, TRIED & TRUE, Vegetable
Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Servings: Yield: 6 to 8 servings Source: foodnetwork.com
INGREDIENTS

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

NOTES

The older the corn, the starchier it becomes. When I’ve had corn from the farmer’s market in my fridge for a few days, I make this recipe. As Ina says in the recipe, 8 to 10 minutes over medium low heat cooks off the starch, leaving only sweetness. It’s fantastic.

NUTRITION

1 of 8 servings
Calories: 212
Total Fat: 8
Saturated Fat: 5
Carbohydrates: 36
Dietary Fiber: 0
Sugar: 0
Protein: 5
Cholesterol: 18
Sodium: 269

Fresh off the cob is best IMOHO but this recipe is next level 😋

Air Fried Pork Tenderloin

What a game changer. It’s absolute perfection.

Air Fryer Pork Tenderloin

★★★★★

Air fryer, Meats, TRIED & TRUE

INGREDIENTS

Pork tenderloin (1.25lbs – 1.75lbs)

2 tbs brown sugar

1 tbs smoked paprika

1.5 tsp salt

1 tsp ground mustard

½ tsp onion powder

½ tsp ground black pepper

¼ tsp garlic powder

¼ tsp cayenne powder (optional)

½ tbs olive oil

DIRECTIONS

Mix all dry ingredients in a bowl.

Trim the pork tenderloin of any excess fat/silver skin. Coat with a ½ tablespoon olive oil. Rub spice mixture on entire pork tenderloin.

Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145°F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

🎄 Mini Christmas Charcuterie Wreath Board 🎄

Ingredients:

  • 🌿 1/2 cup fresh basil leaves
  • 🌿 6 sprigs fresh rosemary
  • 🍅 1/2 pint grape tomatoes
  • 🫒 1/2 (10-oz.) jar green olives, drained
  • 🧀 1/2 lb. bocconcini (small mozzarella balls)
  • 🥓 2 oz. thinly sliced prosciutto
  • 🥓 2 oz. thinly sliced salami

Instructions:

  1. Base Layer: Arrange the rosemary sprigs in a small wreath shape on your board. Tuck in basil leaves to add green throughout. 🌿✨
  2. Arrange Bocconcini: Place bocconcini around the wreath, adding basil leaves on small wooden picks for style. 🧀🌿
  3. Add Prosciutto and Salami: Fold each slice into loose rolls or ruffles and nestle around the rosemary. 🥓🌹
  4. Tomatoes and Olives: Evenly place grape tomatoes and olives to add festive red and green color. 🍅🫒
  5. Finishing Touches: Adjust any gaps with basil leaves, and fluff to give it a full, festive look.

#MiniChristmasCharcuterie #HolidayAppetizers #FestiveWreath

Frozen Peach 🍑 Lemonade

4 Ingredient Frozen Peach Lemonade 🍑🍋 The most refreshing drink to enjoy poolside or after a hot day in the sun. I love making fun lemonades in the summer.

PREP TIME

5 MINUTES

SERVES

5

PIN RECIPE

INGREDIENTS

2 cups frozen peaches 

1/4 cup honey 

1 cup fresh lemon juice (about 7 lemons squeezed) 

1/2 cup water (Add ice if needed for texture)

METHOD

Add all of the ingredients to a blender & blend until smooth.

Enjoy! 

Makes about 4-5 servings

https://choosingbalance.com/frozen-peach-lemonade/

Air Fryer Salmon Patties

These Air Fryer Salmon Patties are great for using leftover salmon or canned salmon and turning it into something delicious.

PREP TIME: 5 minutes 

COOK TIME: 10 minutes 

FREEZE TIME: 10 minutes 

TOTAL TIME: 25 minutes 

YIELD: 3 servings

COURSE: Dinner, Lunch, Meal Prep

CUISINE: American

Source: Skinnytaste.com

Ingredients

  • 2 large eggs
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dill
  • 2 tablespoons mayo (I like Sir Kensington)
  • 2 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 12 ounces cooked or canned wild salmon (flaked (from 1 lb salmon or 2 6-ounce cans))
  • 1/2 cup panko (plain or gluten-free)
  • olive oil spray
  • lemon wedges (for serving)

Instructions

  • Place a piece of air fryer parchment in the air fryer basket, or spray with oil.
  • In a medium bowl combine the egg, onion, dill, mayo, mustard and Old Bay spice and mix. Add the salmon and panko and mix to combine.
  • Freeze for 10 minutes, to help the mixture hold together. (If it’s too wet you can add another tablespoon panko)
  • Form into 6 patties, tightly and transfer to the air fryer basket.
  • Air fry them at 400F 8 to 10 minutes, flipping halfway until golden brown.
  • Serve over a bed of greens, on potato buns or in bowls with a squeeze of lemon over the top. Makes 6 patties.

Notes

Optional, to take this over the top make a remoulade sauce: combine mayo,lemon juice and capers and serve over salmon patties.

Nutrition

Serving: 2patties, Calories: 314kcal, Carbohydrates: 9.5g, Protein: 33.5g, Fat: 14.5g, Saturated Fat: 2.5g, Cholesterol: 225mg, Sodium: 842mg, Fiber: 0.5g, Sugar: 1.5g

– WW Points: 4

Pasta Fagioli (Pasta and Beans)


★★★★★

Healthy, Italian, Soups & Stews

Prep Time: 10 mins Cook Time: 25 mins Servings: Yield: 5 servings Source: skinnytaste.com

INGREDIENTS

1 tbsp olive oil

1/2 onion, chopped

3 cloves garlic, chopped

1 medium celery stalk, chopped

1 medium carrot, finely chopped

15 ounce can cannellini beans, not drained

15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso

1 large bay leaf

1 tbsp dried basil, or 2 tbsp fresh

1 tbsp dried parsley, or 2 tbsp fresh

1 tsp dried oregano, or 2 tbsp fresh

2 14 ounce cans chicken or vegetable broth

2 cups water

kosher salt and pepper to taste

6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free

grated parmesan cheese for topping (optional

fresh basil, for serving

DIRECTIONS

In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.

Blend the beans with one cup water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra), if desired.

NOTES

If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.

Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.

NUTRITION

Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g

Crustless Pizza 🍕

This crustless pizza the ultimate low carb comfort that has all the best parts of a pizza, minus the crust! Cheesy, meaty, and easy to customize, it’s made in just ONE skillet and takes 15 minutes to make.

Crustless Pizza

Italian, Pizza 🍕

Cook Time: 10 mins Source: thebigmansworld.com

INGREDIENTS

1/2 lb lean ground turkey (substituting ground beef works)

1 tablespoon olive oil

1 clove garlic minced

1 tablespoon Italian seasonings

1 cup cheddar cheese grated

1/2 cup keto pizza sauce

4 small mushrooms chopped

1/4 cup olives slices

8 slices pepperoni

1/2 cup mozzarella cheese grated

DIRECTIONS

Start by adding your olive oil into a 12-inch skillet and placing it over medium heat. Once hot, add the garlic and cook until fragrant. Add the ground turkey and use a spatula to break it apart. Cook the ground turkey for 5-6 minutes, until it is no longer pink.

Next, remove the skillet from the heat. Stir through the cheddar cheese and mix until fully incorporated and form the base of the ‘pizza’. Add the pizza sauce, followed by the pizza toppings, then add the mozzarella cheese on top.

Now, bake the crustless pizza for 12-15 minutes, or until the cheese is bubbling on top. Remove the pizza from the oven before slicing and serving it.

Preheat the oven to 200C/400F.

Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground turkey and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.

Remove the skillet off the heat. Stir through the cheddar cheese. Spread the pizza sauce on top, followed by the mushrooms, olives, and pepperoni. Top with the mozzarella cheese.

Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.

Remove the skillet from the oven and slice into four portions and serve immediately.

NUTRITION

Calories: 282kcal
Carbohydrates: 3g
Protein: 25g
Fat: 19g
Sodium: 494mg
Potassium: 272mg
Fiber: 2g
Vitamin A: 419IU
Vitamin C: 1mg
Calcium: 342mg
Iron: 1mg
NET CARBS: 1g

Apple 🍎 Cider Baked Doughnuts with Maple Glaze

Prep Time: 15 mins Cook Time: 15 to 18 mins Servings: 12 doughnuts Source: kingarthurbaking.com

INGREDIENTS

Doughnuts

1/3 cup (67g) vegetable oil

3 large eggs

1 1/4 cups (248g) granulated sugar

1 cup (255g) applesauce, unsweetened preferred

1/4 cup (85g) boiled cider, or 6 tablespoons (85g) additional applesauce

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 teaspoons baking powder

2 cups (240g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (25g) cinnamon sugar

Maple glaze

1 1/2 cups (170g) confectioners’ sugar

3 tablespoons (64g) maple syrup*

3/4 teaspoon maple flavor, optional; for enhanced flavor

pinch of salt

2 teaspoons milk or 1 tablespoon heavy cream, enough to make a spreadable glaze

DIRECTIONS

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.

While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon sugar. If you’ve made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.

To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.

Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.

Tips from our Bakers

To make apple cider glaze: Follow the maple glaze instructions, substituting boiled cider for the maple syrup, increasing the sugar by 1/4 cup, and omitting the maple flavor.

Don’t forget to share 😎