The Best Ever Lamb Riblets

Do you know what lamb riblets are?  Have you ever eaten these tasty morsels?  The riblets are from the lamb breast. They are also called Denver Ribs. Ask your butcher because they do not always have them available.  Once you try these you will ask for them over and over again. You can cook them slowly in the oven or slow cook on the barbecue.  They have a sweet flavor and can be used for an appetizer or as a main dish with a salad.  I do a simple dry rub and let it sit in the refrigerator overnight but you can put the rub on and bbq right away.

Make a dry rub of smoked paprika, salt and pepper.  Add fresh herbs and crushed garlic to extra virgin olive oil. Put the olive oil mixture on both sides of the lamb and sprinkle on the dry mix, pressing to meat to adhere.  Cover and refrigerate 1 hour or overnight.  To cook on bbq use in-direct heat 350 degrees for approximately 1/2 hour on each side until the meat starts to come off the bone easily.  Always let your meat sit 10-15 minutes before cutting.  This allows the meat to settle and the juices to stay in the meat.  If you cut right away all the juices drip out and your meat will be dry.

Enjoy!

Love and Light,

Jeanine on the Scene

 

How to find the Positive out of a Bad Day

We all have them right?  Those days that start off without a restful sleep. You toss and turn and your brain WILL NOT SHUT OFF!  You look at the clock and watch the time roll from 12:30, 1:30, 2:30 (OMG will I ever fall asleep).  You finally are able to shut your brain down around 4:30 and the alarm goes off at 6 am.  UGH UGH UGH!!!

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From this point on you have set the path for your day, wanting to pull the covers over your head and lose yourself in the sleepy slumber you missed the night before. You begin your day planning for the worst possible outcome. A sluggish day, non production and anxiety; where fear and ego take over and nothing seems to go your way because you have allowed yourself to cultivate the worst picture in your mind. Instead of this picture what would you envision as a perfect day?

So yesterday was one of those days for me.  I have had so many different ideas and projects going in my mind that it was hard for me to shut them off.  I continually analyze and over analyze each scenario. I make notes and more notes and spin and spin and spin.  Anyone else do that?  I went to bed feeling ready for sleep and then I woke up around 12:30 to start the whole process of what if’s, trying desperately to go to sleep.  I turned on my meditation app which usually helps.  I did fall asleep for a 1/2 hour but woke again in the tornado of my mind circling around and around a mix of explanations, advantages, disadvantages.  Well you get the picture; a train wreck! This led to a less than productive day filled with anxiety, depression, fears and just a blah day of self doubt and frustrations.  So I told myself “its ok” chalk this off as a day to just re-group and reflect.  So I stopped all my projects for the day.  I read a book.  I took a walk. I watched some programs on Netflix.  I turned off my brain for the day. I went to bed thanking God for allowing this day, knowing I could reflect on it tomorrow and see what the message truly was for me with a clear mind.

I woke up this morning determined to get myself out of my funk and be productive, to see why I had the day I did as they are all lessons to learn if we open up to receive them.  I went to the gym because exercise helps to clear your mind. There I envisioned what a good day looks like , a balance of organization to achieve my goals.

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Once you can see past the issue and understand why your day unfolded as it did, to  receive the resolution, then it all becomes clear. There is a reason for everything that happens in our lives.  There are many different paths to take. If we slow down and breath we can see the possibilities. We can reach the highest good for ourselves, but we have to listen and let go of our ego based fears and adjust because it is life. We have one to live so lets make it GREAT!

So when you find yourself in those sleepless nights that make for a not so productive day know this:  We all have them. Every successful person has good and bad days.  The difference is you can either focus on the bad day or listen and learn from your inner thoughts; to see why or what triggered those thoughts. To do whatever you need to to re-ground yourself, to re-center your mind to trust in yourself, but to also trust in the universe and God; whoever your higher power. They have your back.  You just need to ask, your never alone.  Let yourself off the hook to ask for help to reach your goals.  Choose again, infinite possibilities await you, change your thought.  Wishing you slumber and infinite possibilities.

Love and Light,

Jeanine on the Scene

Sunday Reflections

I woke up this morning feeling tired and dragging, so had my morning cup of coffee to wake myself up.  Walked my pooch and came back and decided to watch Super Soul Sunday with Oprah.  I used to watch faithfully every Sunday, always getting a sign or message from whoever she had on as her guest. So I decided to look at some of the episodes I had taped. Today her guest was Brother David Steindl-Rast, Benedictine monk, author and scholar,  who talked about the true source of lasting joy. (season 8, episode 13)  He grew up in Vienna, Austria and immigrated to the United States to become a monk. Today he is 91 years old.  There are several things he talked about; happiness, joy, gratitude and seeing them in the everyday.  He said this statement which really stuck with me.  “Trust in life, it may just surprise you”.

I think we all go through times in our lives where we question our life, our path, our goals and ambitions. What we have done and the decisions we have made in the past which sometimes keep us stuck in that past and not able to move on into today or the future.  So today give yourself credit for your past, knowing that your life has a purpose and those decisions made in the past are what brought you to today.  Honor that, see that there is always a reason for what our life is about.  Trust in your heart and soul and intuition because you are being guided by a higher power than yourself.  Thats where your path leads you when you listen.

After watching the show I decided to take a bike ride to the beach.  My little scruffy loves to ride in the basket and watch life unfold in her eyes.

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I rode to the Wedge to watch the body surfers and reflected on life.  With gratitude in my heart I listened to the sounds the waves make when they crash on the shore.  I watched and felt the joy  when someone hits the perfect wave at the right time and rides it in.  Watching the way the water moves as it heightens into a wave and crashes back down changing colors as the sun reflects off of it.
20180819_115600.jpg We have so many blessings in our lives if we want to see them.  Hope your Sunday is filled with sunshine, reflections, joy and happiness in your heart.

Love and Light,

Jeanine on the Scene

Quick & Easy Shrimp Cocktail

If you like spicy foods this ones for you.  The original recipe called for Calabrian Chile Paste.  I did not have this readily available in my pantry so made my own version by soaking chile pepper flakes in olive oil and a little Sriracha.  Spicy kick but balanced out in the end with lemon juice.  I used to carry the Tutto brand in my store in Northern CA but you can buy it online if you can not find it at your local market.  https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?gclid=CjwKCAjwns_bBRBCEiwA7AVGHjuflOkqASYdEYmDIwHfB9BuR5q9npifadg1aHN4V3Jp2idWXtroORoCuGUQAvD_BwE https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?

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Ingredients

  • 1/2 cup freshly grated Parmigiano-reggiano
  • 2 TBSP. Olive oil
  • 2 Tsp. Calabrian chile paste or 2 Tsp. chili peppers crushed and soaked in olive oil overnight, add 1 tsp. Sriracha and mix thoroughly
  • 1 tsp. grated lemon zest
  • 1/4 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1 lb. large shrimp, peeled, deveined with tails intact (I used pre-cooked)
  • 1 TBSP. fresh lemon juice
  • 1 TBSP> chopped fresh basil or Thai basil

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In medium bowl whisk together chili paste, Parmigiano Reggiano, olive oil, lemon zest, dried oregano and salt.  Mix in shrimp and let marinate at room temperature for 10 minutes.  BBQ on medium heat until shrimp are pink but not overcooked.  This is a quick sear on both sides.  Remove from heat and sprinkle with lemon juice and basil.  Serve warm.  This can be a first course or mixed in with pasta for a main dish or topped on mixed greens sprinkled with olive oil and balsamic vinegar for a light lunch.

Enjoy!

Love and Light,
Jeanine on the Scene

Fresh and Easy Homemade Pasta

Have you ever had or made homemade pasta?  It is light and less filling than store bought and really not as hard as you think to make.  I do have a pasta roller which helps to thin to the right consistency but it is just as easy to use a rolling pin and cut by hand.  I have started cutting my tagliatelle by hand and the joy that I get (and you can too) from making your own pasta and then watching your family and friends enjoy the fruits of your labor, well nothing better than that!  I have been making homemade pasta since I was around 16 when I received my first pasta machine as a gift.   Fast forward to 2018 while traveling in Tuscany, I had a lesson at Agriturismo I1 Rigo in Siena, Italy.  If you are ever in the Tuscany Region look them up, it is a beautiful restaurant and farm to table venue.  The grounds are spectacular with rolling hills and views for miles.  Http://www.ilrigo.com.

20180607_234633.jpg Lorenza’s rule for cooks she says are not written on the recipe… “that is something we have to learn to read through awareness”.  To use your senses – eyes, nose and hands. In this case touching the dough, working it with your hands and feeling the textures you create.  I recently made a 5 course dinner for 14 friends and made this pasta as one of the courses.  They loved it!

Tagliatelle

  • 3 eggs
  • 300 gr. white flour “00” (or 200 white flour and 100 gr durum wheat flour)
  • salt

 

20180808_171118.jpgPlace the flour on a wooden surface, making a well and placing the eggs and salt in the center.

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Mix the eggs carefully with the salt. Work the flour with your hands moving it into the well to incorporate the flour with the eggs; working the flour in until it forms a ball.  Work the dough with your hands. To knead it start by pushing out with your right palm of your hand and folding back over with your left hand moving against you and back into you for around 10 minutes.  The dough will get smooth and elastic. Test it by pushing down on the middle of the dough, if it pops back up it is done.  Cover with plastic wrap and let rest for at least 40 minutes in the refrigerator.

DSC_1167.JPGIf you are going to use it right away, the dough can stay out on the counter but no longer than 2 hours.  Take out ball and cut in quarters to roll out each piece. Press dough down on floured surface to flatten out. Using a rolling pin or pasta machine, roll out dough to desired thinness.  I use the pasta machine working the dough through each thickness, turning the knob each time, starting at the highest opening (7) and working the dough down each number until down to 1 or 2 on the knob.

DSC_1174.JPGOnce you have a nice thin sheet, place on floured surface, flour both sides and roll each end of the rectangle towards the center.  Then cut the pasta down in 1/4 to 1/2″ thickness or to desired thickness.

From here you can put the pasta in well salted boiling water.  It only takes a few minutes for the fresh pasta to rise to the top and then it is done, al dente.  Please do not over cook your pasta, it will get mushy.  This recipe can be used for any pasta; ravioli, tortellini etc.  I cut up vegetables and grilled them prior to making the pasta.  Once out of the water I added extra virgin olive oil, salt and pepper, (and a little of the pasta water if needed), the vegetables and some fresh Parmesano Reggiano on top.  A great summer time light meal.

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Enjoy!

Love and Light,

Jeanine on the Scene