winemaiden.com » 2009 » November » 17

Are the Wrinkles Worth It?

Have you studied your face lately? I mean…really studied it? I’ll prepare you…if you are anywhere near 40, you probably won’t be entirely jazzed about what you see when you take a moment to really study your face.

But then…you need to consider all of the experiences and wisdom you have added along with those wrinkles. Wrinkle cream may ease those tiny lines…but it cannot take away the hard earned lessons you’ve learned over the years. It cannot steal from you the memories that make you who you are today.

I know the wrinkles are not all that pleasant to find…but they are hard-earned. The laugh lines speak volumes about a happy and content life. The worry lines are a testament to the hard times you’ve survived. Consider the wrinkles a road map and an outline of…YOU!

Added a New Laptop to Our Family

My college-freshman son just made a splurge that he is rather proud of. After extensive shopping among many different laptops, he finally settled on a Dell that was delivered last week. This is especially important to him because he earned and bought this laptop with his own money. He had it built to his specifications and it even has a Brewers Baseball outer shell that makes it especially “him.”

I’m proud of him. He earned this!

Mashed Sweet Potatoes

Do you serve sweet potatoes at Thanksgiving? I am about to share with you…THE.BEST recipe I have ever found for sweet potatoes. It’s all in the spices…so I am also letting you in on my little spice secret. It’s called Penzey’s Spices and I purchase quite a lot of my spices from this store.

Anyway…if you like sweet potatoes, you’re gonna love this!

* 2 lbs. sweet potatoes
* 1/2 c maple syrup
* 1 tsp. SWEET CURRY (from Penzeys)
* 1/2 tsp. GARAM MASALA (from Penzeys)
* 1/2 tsp. salt
* 1/2 C chopped pecans

Peel the sweet potatoes and boil them until tender. Drain and mash the sweet potatoes when they are cooked. Heat the maple syrup, the curry powder, the garam masala and the salt in a small saucepan. Simmer for 1-2 minutes. Add the syrup mixture to the sweet potatoes and mix well. Sprinkle with the pecans and serve.

Seriously…YUM!