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Election Day


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Here is a great recipe to get your kids to help you in the kitchen. Ricotta-spinach dumplings, aren’t just for adults, kids will love making and eating these cheesy, pillowy dinnertime treats.

I always choose a low-moisture ricotta when cooking. If you have difficulty shaping a loose ball with the cheese, place it in a strainer, and drain the excess liquid for about an hour.


1 (10-ounce) package frozen spinach, thawed

1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided

1 ½ cups part-skim ricotta cheese (such as Calabro or Polly-O)

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

2.25 ounces Parmesan cheese, shredded

2 large egg yolks

1 ½ cups lower-sodium marinara sauce


  1. Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel.  Squeeze until very dry.
  2. Weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl.  Stir gently just until combined.
  3. Sprinkle ¼ cup flour on a baking sheet. Drop ricotta mixture by table-spoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
  4. Place marinara in a large skillet over medium heat; cover and keep warm.
  5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm.  Repeat procedure 3 times with remaining dumplings.


Here are two jobs for “little dumplings”

  1. Scoop and drop – heap tablespoonfuls of ricotta mixture onto a lightly floured baking pan, and lightly dust the tops with flour.
  2. Roll and coat- Using fingers, gently pat each heap into a loose ball; nudge with fingers to roll balls and lightly coat with the flour on the pan.


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Oh boy, oh boy! I am tickled pink (no pun intended) to be interviewed by Lisa Dukart for Main Line Today Magazine. What a nice way to wrap up Breast Cancer Awareness Month. Remember, it’s not just about awareness, it’s also about the cure. Please go to the link below for the full article.

#findacure #breastcancerawareness #lisadukart #mainlinetodaymagazine #diamonds

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Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills.  You can leave the thyme sprigs in the broth (just ladle around them) so they’ll keep releasing herbaceous goodness into any leftovers.


1 tablespoon olive oil

1 cup pre-chopped onion

½ cup diagonally cut carrot

½ teaspoon crushed red pepper

3/8 teaspoon kosher salt

3 garlic cloves, crushed

2 thyme sprigs

4 cups unsalted chicken stock

1 (15-ounce) can unsalted chickpeas, rinsed and drained

2 cups chopped Lacinato kale

4 ounces shredded skinless, boneless rotisserie chicken thigh

4 ounces shredded skinless, boneless rotisserie chicken breast

1 teaspoon lower-sodium soy sauce


Heat a large saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally.  Add stock and chickpeas to pan; bring to a boil.

Add kale and chicken to pan; reduce heat, and cook 5 minutes.  Stir in soy sauce; discard thyme sprigs.


Recipe from Hannah Klinger



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Images: and

This exclusive 2016 collection was created to honor Evelyn Lauder’s dream of eradicating breast cancer in our lifetime. Estee Lauder supports this wish by donating 100% of the suggested retail price of the Pink Perfection Color Collection and 20% of the suggested retail price of Advanced Night Repair with Pink Ribbon Pin to the Breast Cancer Research Foundation. A touch of blue is included in the pin design for men, whose lifetime risk of getting breast cancer is about 1 in 1,000.  Pink Perfection Color Collection, $35, and Advanced Night Repair with Pink Ribbon Pin, $92. ESTEELAUDER.COM



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Did you know that yoga for cancer patients has been associated with lower rates of inflammation, reduced pain and improved sense of acceptance and appetite? Yuppers. I really looked forward to my yoga sessions during treatment, and to this day, continue to work on my “downward dog” and other poses.

For breast cancer patients, a yoga practice will vary based on stage and treatment-and it’s important to talk to your doctor before beginning a practice. For example, extensive stretching is not recommended in the immediate post-operative stage for patients who have undergone a mastectomy, but is recommended after all the operative healing is complete.  Meanwhile, the chest region is a very emotionally charged area for breast cancer patients because it’s about making friends with your body again. It’s about truly reconnecting with your heart space.

According to my doctor, women with breast cancer undergoing radiation therapy who practiced yoga, incorporating controlled breathing, mediation and relaxation techniques, experienced improved ability to engage in daily activities, better general health and better regulation of cortisol, a steroid hormone that responds to stress.

To find an instructor who is right for you, do your research.  Look for teachers who have been certified in instructing cancer patients and survivors.  Ask questions about a teacher’s training and experience, including whether he or she has worked with someone with breast cancer.


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A Great Stew for Two



This simple, Tuscan-inspired stew is the perfect casual supper for two, though it can easily be doubled. Enjoy leftovers with a piece of whole-grain French bread baguette for dunking. This is a YUMMERS of a recipe!

1 tablespoon olive oil

1teaspoon finely chopped garlic

1 cup finely chopped fennel bulb

½ cup finely chopped onion

1 teaspoon chopped fresh oregano

1 cup chopped plum tomato

¾ cup unsalted chicken stock (such as Swanson)

1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained

1 bay leaf

8 ounces medium shrimp, peeled and deveined

2 tablespoons finely chopped fresh parsley

¼ teaspoon freshly ground black pepper

1 ounce crumbled feta cheese (about ¼ cup)

  1. Heat a large saucepan over medium heat. Add oil; swirl to coat.  Add garlic; saute 30 seconds or until fragrant. Add fennel, onion, and oregano; saute 5 minutes or until lightly browned.  Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes.  Gently stir in shrimp; cook 2 minutes or until shrimp are done.  Remove bay leaf; discard. Stir in parsley and pepper.  Sprinkle feta over top.
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