47 Years ago TODAY I fought for my Life … and WON

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 again 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 I will ALWAYS be grateful for them 🙏🏻🙏🏻

My mom had given the press all these AWFUL pics of me (still in braces?!!) so I guess I did this to this clipping

Mongolian Beef 🥡🥢

“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light

Mongolian Beef

Mongolian Beef

Asian, Main Dish,

INGREDIENTS

2 tablespoons lower-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons dry sherry

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic (such as sambal oelek)

¼ teaspoon salt

2 teaspoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound sirloin steak, thinly sliced across the grain

16 medium green onions, cut into 2-inch pieces

DIRECTIONS

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

NUTRITION

237 calories; fat 10.5g; saturated fat 3.5g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 9.1g; fiber 1.7g; cholesterol 60mg; iron 2.7mg; sodium 517mg; calcium 67mg.

Grilled Shrimp 🍤 using a Sur la Table Cast Iron Shrimp Pan

I’ve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Friday’s delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.

Cast Iron Shrimp Pan

But first, the pan needs to be seasoned. I followed these instructions:

“I scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.”

Decided on this recipe for the marinade:

Grilled Shrimp Skewers

GRILLED, Seafood

INGREDIENTS

1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)

1/4 cup olive oil

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning

2 teaspoons minced garlic

1 tablespoon chopped parsley

lemon wedges for serving

DIRECTIONS

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.

Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

Sprinkle with parsley and serve with lemon wedges.

NUTRITION

Calories 206kcal
Calories: 206kcal | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1317mg | Potassium: 90mg | Vitamin C: 7.6mg | Calcium: 172mg | Iron: 2.7mg

Pics to come prior to dinner being served 🍽

Grilled shrimp 🍤

Savannah Bee’s Lemon Pound Cake with Whipped Lemon Honey Frosting

I already have a to-die-for Lemon Cake recipe but I’m REALLY tempted to try this:

Granny P’s Pound Cake with Whipped Lemon Honey Frosting

Cakes

INGREDIENTS

Cake Ingredients:

12oz jar of your favorite honey

1 1/2 cups sugar

3 cups flour

1 stick butter

1 cup shortening

7 large eggs

1/3 cup fresh orange juice

1 1/2 Tbsp. almond extract

1 Tbsp. salt

Frosting Ingredients:

Whipped Lemon Honey

1 cup (stick) of Philly Cream Cheese

DIRECTIONS

Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.

Add in flour and salt.

Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.

Pour into greased and floured pan.

Bake at 300 for 90 min.

Let pound cake cool for 10 min.

Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.

Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).

FROSTING:

Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar).
Drizzle over cake and sprinkle with lemon zest (optional).

Drizzle over cake and sprinkle with lemon zest (optional).

It may be a Pandemic but we’ve never eaten better …🦀

Last night’s entree 🦀

We’re pretty landlocked when we’re up north, so finding a reliable source of great seafood is truly exciting. It’s even better when you’re purchasing directly from an Alaskan fisherman.

Not only is their fish fresh, it bears the name of the vessel that caught it. Even their packaging is sustainable. I can’t recommend them highly enough.

Sitka Salmon Shares

9 Month Premium Sitka Seafood Share

Pan Roasted Sesame Salmon

Pan-Roasted Sesame Salmon

Main Dish, Seafood

INGREDIENTS

4 scallions, whites and greens separated

1 clove garlic, grated

1 tablespoon hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds, plus more for garnish, toasted

1 teaspoon honey

1 teaspoon mirin

1 ¼ pounds skin-on salmon fillet, cut into 4 portions

½ teaspoon salt

1 tablespoon canola or grapeseed oil

DIRECTIONS

Preheat oven to 350°F.

Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.

Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.

Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.

NUTRITION

265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.

Carrot 🥕Cupcakes 🧁

I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃

INGREDIENTS

Carrot Cupcakes
★★★★★
Makes 6 servings
Source: Two’s Company – a cookbook for couples

Carrot cupcake with cream cheese frosting 🧁

½ cup flour
½ cup sugar
1 teaspoon cinnamon
½ teaspoon baking soda
dash salt
⅓ cup vegetable oil
1 tablespoon vegetable oil
1 egg, beaten
1½ teaspoons vanilla
¾ cup carrots — grated

DIRECTIONS

Preheat Oven to 350 degrees.

Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.

Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.

Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.

Makes 6 generously frosted or 7 adequately frosted cupcakes.

FROSTING:

3 ounces cream cheese
2 tablespoons unsalted butter
1/4 teaspoon vanilla
6 tablespoons confectioners’ sugar

Cream together cheese, butter, and vanilla until light.

Gradually beat in confectioners’ sugar.

with Sprinkles 🧁

Turn Leftover Mashed Potatoes into Fluffy Biscuits

DIRECTIONS

Start by preheating the oven to 400°. Using a cheese grater, grate ½ stick of butter. The long, thin strands of butter guarantee a biscuit that’s flaky AF. To keep the butter cold, which also promises a well-layered biscuit, pop it into the freezer once it’s grated. While you’ve got the grater out, shred some cheese—you can use any kind of hard cheese you like, but I’m partial to a super sharp cheddar—until you’ve got ¾ cup cheese, plus a little extra for topping the biscuits.

In a large bowl, whisk together 2⅓ cups all-purpose flour, 2 tsp. salt, and 1 Tbsp. baking powder. Gather up whatever herbs you’ve got and finely chopped enough so that you’ve got 2 Tbsp. I like a combo of rosemary, sage, and thyme. Chives, parsley, or dill all work well too.

Add the chilled, grated butter to the dry ingredients and toss lightly just until the butter is coated in flour. Then, add 1 cup leftover mashed potatoes and continue tossing lightly until the potatoes have broken down into pea-sized pieces. There’s no need to worry so much about whether your mashed potatoes are super fatty or plain Jane—I’ve made this recipe with both, and both work great.

Using your hands, make a well in the middle of the ingredients. Fill the well with ¾ cup buttermilk. Slowly mix the ingredients together until a dough forms. Turn the dough out onto a floured surface and pat down into a 10-inch circle.

To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Using the empty can, cut 10–12 biscuits. (If you’d rather use a 3-inch biscuit cutter, that works too.) Once cut, place them into a 10-inch cast-iron pan.

Brush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper. Bake the biscuits for 20–25 minutes or until they’ve doubled in size and are golden brown on top.

Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich. Once you’ve tried ‘em, I can all but guarantee that next Thanksgiving you’ll peel an extra potato or two with the next day’s biscuits in mind.

Roasted Chicken Noodle Soup

Roasted Chicken Soup

★★★★★

Soups & Stews

Servings: 12 servings

Ingredients:

For broth:

1 leftover turkey or large chicken carcass (or 2 store bought)

5 quarts water

1 onion (skins left on, cut in half)

4 rough cut stalks of celery

2 rough cut carrots

For Soup:

5 qts broth

1 cup celery chopped

½ cup celery leaves chopped

1 cup onion chopped

7 chicken bouillon cubes

1 tablespoon salt

1 bay leaf

1 cup carrots sliced

½ cup parsley chopped

¼ tablespoon pepper

4 cups egg noodles (fine)

Directions:

In a large kettle simmer turkey or chicken carcass with onion and celery (one onion roughly chopped and several chopped stalks of celery) until tender. Strain all, keeping only the broth. Add ingredients to broth with meat (reserving noodles) and simmer until tender (about an hour). Add noodles and cook uncovered for 10 more minutes.

OPTIONAL **Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes. I do this if using store bought roast chicken, but you really don’t need it if home roasted.

I use EVERYTHING from a roast chicken dinner, including gravy & stuffing, in my soup.

No Peel Applesauce 🍎🍏🍎 in your Pressure Cooker👌🏻

No Peel Instant Pot Applesauce

Fresh Fruit, INSTAPOT/Pressure Cooking

INGREDIENTS

6–8 medium to large apples, or more. (Honestly, it really doesn’t matter, just keep the number of apples under the fill line.)

1 tsp ground cinnamon

DIRECTIONS

Wash the apples

Cut up the apple — any size you want – toss the cores and seeds

Place the sliced/diced apples into the Instant Pot with 1 cup of water

Add a teaspoon of ground cinnamon

Close the lid and set the valve to “sealing”

Pressure Cook or Manual for 4 minutes.

Do a QUICK RELEASE

Drain excess liquid — AND KEEP THE LIQUID. (I love the cinnamon flavored apple juice and use it in a smoothie or on my oatmeal or yogurt.)

Transfer the apples to a food processor, blender, or use an emulsion blender and blend until it’s the texture you like.

Enjoy!

Chicken Enchilada Stuffed Sweet Potatoes

★★★★★

Chicken Enchilada Stuffed Sweet Potatoes

Crock Pot/Slow Cooker, Mexican

INGREDIENTS

4 medium, (about 6 oz each) sweet potatoes, skin on

1 pound boneless skinless chicken breasts

1 teaspoon kosher salt

3/4 teaspoon garlic power

1 cup enchilada sauce, I recommend my homemade (recipe below)

chopped scallions, for serving

1/4 cup light sour cream or Greek yogurt

1/2 cup shredded cheddar cheese

1 tablespoon chopped scallions and/or cilantro, for garnish

DIRECTIONS

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

Place the potatoes on the other end, stacking 2 on top of 2.

Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

When done, remove the potatoes and chicken.

Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.

Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

NUTRITION

Serving: 1potato, Calories: 413kcal, Carbohydrates: 47g, Protein: 34g, Fat: 10g, Saturated Fat: 4.4g, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6g, Sugar: 9g Blue Smart Points: 8 Green Smart Points: 10 Purple Smart Points: 3

The Best Homemade Enchilada Sauce

★★★★★

Mexican, Sauce

INGREDIENTS

1/2 tsp olive oil

4 garlic cloves, minced

1 -1/2 cups reduced sodium chicken or vegetable broth

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)

1 tsp Mexican hot chili powder, or more to taste

1 tsp ground cumin

1/2 teaspoon kosher salt

fresh black pepper, to taste

DIRECTIONS

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

NUTRITION

Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2g Blue Smart Points: 0 Green Smart Points: 0 Purple Smart Points: 0 Points +: 1