Count your Blessings

Count your Blessings

Blessings Jar printable label

Steps:

Print it. Attach to a jar / can / box

Put it somewhere you will see every day.

Every day at dinner or before bed write a note with one or more of these: things that went well, blessings, something that you are grateful for, something that made you smile,..

Pick a date to open all the notes and read them. Thanksgiving Day, New Years Eve. Or any day that you are feeling blah, or every day.

There are 2 labels on purpose, make one for you and give one away.

Pernil (Puerto Rican Pork Shoulder)Recipe

Pernil (Puerto Rican Pork Shoulder)Recipe

8-10 lbs. pork shoulder (Pernil)

12 garlic cloves

1 tsp. ground black pepper

3 TBSP olive oil
3 TBSP vinegar

1 Tbsp crushed orégano

1 tsp salt for EACH pound of meat

Start by pre-heating your oven to 350º. Wash the pernil in cold water. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. Sprinkle adobo to your taste and set aside. (For a better flavor, season the night before.) Peel all the garlic, dust off your pilón and mash the garlic to make a paste. Add the orégano and pepper, After the garlic, orégano and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. Place 1 teaspoon of the paste mixture into each hole of the pernil. Cover the bottom of the baking pan with aluminum foil and place the pernil on top.

Cover the pernil well with aluminum foil so it will come out juicy, not dry. Bake for 4 to 5 hours at 350º, depending on your oven. Uncover for the last 15-20 minutes on a high setting for some crunchy "chicharrón" skin.

OR put in the crockpot for 8 hours :) and foggetaboutit

http://www.elcolmadito.com/USRecetasDetaile.asp?Numero=515

Egg-free, Dairy-Free Coquito (Puerto Rican Eggnog) with Essential Oils

Egg-free, Dairy-Free Coquito (Puerto Rican Eggnog) with Essential Oils

Makes about 3 cups

2 cups coconut milk

1 can cream of coconut, such as Coco Lopez or Thai

1/4 teaspoon nutmeg, preferably freshly grated

1-2 drops cinnamon essential oil

1-2 drops clove essential oil

Sugar or sweetener to taste

Splash vanilla extract

White rum, such as Bacardi (optional)

1. Combine coconut milk, cream of coconut, sweetener, cinnamon oil, nutmeg, and clove oil in a blender and blend for about 2 minutes. 

Separate out the non-alcoholic servings and add rum to the rest; blend for another 30 seconds. Serve over ice. Can be stored in an airtight container in the refrigerator for up to a week. gets thinker the longer it sits in the fridge.

Adapted from: http://onehungrymama.com/2013/12/coquito-dairy-free-and-totally-delicious/#sthash.Uf5QfYa2.dpuf

Guineitos en escabeche

Guineitos en escabeche

Green Bananas in Balsamic Vinaigrette

2 cups milk (or milk substitute)

2 quarts water

1 tablespoon salt

4 pounds unpeeled unripe (green) bananas,

halved crosswise (do not peel)

2/3 cup balsamic vinegar

1/2 tablespoon black pepper

1-2/3 cups light olive oil

1 cup Kalamata olives, pitted and sliced

4 bay leaves

optional 1 onion diced
4 garlic cloves chopped

In a soup kettle or large pot,bring the milk and water to a boil.Add the salt and bananas Bring to a boil again,then reduce the heat and simmer until the bananas are cooked but firm,20 to 25 minutes.

Drain and peel the bananas, and cut them into 1/2-inch-thick slices.

In a large nonreactive bowl,mix the vinegar with the black pepper.Wisk in oil. Add the olives, bay leaves, garlic, onions and bananas and toss well. Let stand at room temperature

for at least 1 hour before serving.

This dish can be refrigerated.

http://www.elcolmadito.com/USRecetasDetaile.asp?Numero=374
http://sazonboricua.com/guineitos-en-escabeche/

Arroz con Dulce with powerful Essential Oils

Arroz con Dulce with powerful Essential Oils

Sweet Rice Pudding

4 cups water

1 teaspoonful salt

2 drops of Clove essential oil (or 1 teaspoonful cloves)

2 drops of Ginger essential oil (or 1 tablespoonful crushed fresh ginger)
1-2 drops of Cinnamon essential oil (or ground cinnamon to taste)

1 14-oz can coconut cream

1 cup regular, uncooked, short-grain rice

3/4 cup sugar

1 tablespoonful coconut oil

1/2 cup raisins

For best results, soak rice in water for about two hours prior to cooking. then drain.

Add the salt, coconut cream, sugar and oil to three cups of water in a deep sauce pan. Bring to a boil. Add the rice, Cook covered over medium-low heat for about twenty minutes. Add the oils and optional raisins and blend in. Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).

Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!

Pour into a square or rectangular dish about one inch high and allow to cool. Sprinkle ground cinnamon on the pudding and cut in two-inch squares for your diners.

It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.

Serves 4 (I quadrupled the recipe for Christmas Eve)

adapted from:

http://www.elcolmadito.com/USRecetasDetaile.asp?Numero=182

The antidote to anxiety is adoration

"Anxiety can wear anger's mask. Fear of failing, of falling, of falling behind, it can make us fierce." "The answer to anxiety is the adoration of Christ." -Ann Voskamp