Subtle looks or reactions display our concern, our doubts, our trepidation. Without even having uttered a word we can dash a dream into the ground and stomp on it, shattering it into a million pieces.

Encouraging words have an opposite effect. They lift up and boost confidence. They allow the mind to continue to create the what if’s and the how to’s of an idea.

As a Mother, it is often difficult to lay down our fears, to not be that protectress, to buy into the dream without hesitation.

But, nothing can be gained if something is not lost. Success is not handled out free of charge. Hard work and determination, sacrifice and dedication are the keys to changing that dream into a reality.

Besides, who wants to be around a discourager, the person who finds the worst possible scenario and dissects it frame by frame?

Before you open your mouth…….determine if you are really saving the person from disaster. Or could you be jealous of this persons moxie or tenacity?

Be an encourager. Be the biggest fan. Be supportive even when the success could leave you hurting…help them to make sound decisions by encouraging and giving positive input.

Help change the world. Be an encourager.

Southern Magnolia

During our early to mid twenties we have it all figured out. We think we know what we want, and we have a plan in place to get it. f we have been fortunate to have parents who told us we could “have it all”,” reach for the sky”, “you can be whatever you want”, you set out believing just that. And, the fact is, you really can have it all. But, somehow we never grasp the warning about the hard work, sacrifice or the pitfalls we might encounter along the way. Once we reach our thirties, we probably have found that we don’t know everything, almost, but not everything.

Pitfalls are actually character builders. They are the “pits” in life that we find ourselves desperately climbing out of. And they usually involve a big fall, the painful jackpots we find ourselves in that we must pull ourselves out of, dust ourselves off, only to find we have not gotten anywhere…or so it appears. Actually we have gotten somewhere. We have gained knowledge, experience. The more difficult the situation, the more we have learned. Proof that we have learned from a difficult experience is if we ever make the same mistake twice. Character building is tough.

Success is the prize and comes in many forms. It can be landing the perfect job, finding the perfect mate, just peace in your life, a sense that you are on the right track. It can be a fat bank account or a simple life filled with contentment. It is the carrot that leads you thru the race, the golden egg. A feeling of accomplishment, the “puffing up”, the intense feeling of high self worth felt most vividly when we realize we have done all that is right and can touch feel or see our shining achievement.

The best realization, and I should add it might come early or very late in life, is when we figure out all of the difficulties, trials, pain and tears, struggle, stress, plain old hard work all lead to the greatest of our successes. For it is not without pain and suffering that we reap the fruits of success. Success would not be as sweet had we not struggled to achieve it and best of all not on the back of anyone else. We must endure all of this our selves to truly achieve.

If you are feeling stricken by growing-pains, be patient and content in the knowing that the shining star is waiting. You still will not have all of the answers.You may even feel as if you know less than you did at 20, but, you will be a deeper more compassionate person for it and others will seek your wisdom which is the ultimate compliment.

Faith in God is the one true thing you can hold on to. While the others around you may or may not always be there, God will be and He will whisper His approval or disappointment every step of the way. So, if I would give one golden piece of advice to you……remember your priorities: #1 God – #2 family (might include extended family) – #3 work! I promise you will never go wrong if you listen to the whispers and keep your priorities in order.

Reach for the sky, be the best you can be. You CAN be anything you set your mind to.

Basil, three cheeses, meat sauce and plenty of yummy noodles!

When our family has something to celebrate and a dinner is planned you can bet the table will include a pan of my homemade lasagna. The meat sauce is hearty and flavorful and the cheeses are rich and add enough salty flavor you don’t even need to add salt. This dish can grace a family table or can please hungry tailgaters on a brisk fall day.

INGREDIENTS

For the meat sauce….
4 Tbsp. olive oil
1 lb of lean ground beef
1 lb of Italian Sausage removed from the casing
1 lb of ground veal
1 onion diced
1 large can of crushed tomatoes
1 can of diced tomatoes
1 can of tomato paste
3 Tbsp. minced garlic
1/2 cup grated pecorino/romano cheese
1 Tbsp.Dry Oregano
1 Tbsp.Dry Basil
1 cup of good red wine

For the cheese filling…
1 large container of Ricotta Cheese
4 cups of shredded Mozzarella Cheese
1 cup of grated Pecorino/Romano Cheese
1 egg, slightly beaten
Fresh ground pepper

1 lb box of Lasagna Noodles
Fresh Basil

In a large dutch oven heat olive oil and add diced onion. Saute until just turning a little gold in color and add the minced garlic. Cook the garlic long enough to allow the flavor to be released.Then add the ground meats. Break up the meat as it browns into crumbles. Once the meat has browned, drain any excess fat and add the tomatoes, spices, wine and grated cheese. Allow the sauce to simmer on low until it bubbles continuing to stir occasionally. Turn to simmer for about half and hour until the sauce is thick and yummy!

While the sauce is simmering prepare the cheese filling AND place a large pan of salted and oiled water on the stove and turn it on high till it comes to a boil for the noodles. For the filling, place the ricotta cheese in a large bowl along with the beaten egg, salt and pepper. Set aside. Prepare the noodles dropping them in the boiling water. Cook for time suggested on the box. Do not overcook! Once the noodles are done, drain and lay them individually on a dry towel.

You are ready to build your dish!
In the bottom of a pyrex rectangular pan place about a cup of meat sauce. Place a layer of noodles, overlapping each one until you have six noodles covering the bottom of the pan. Next take one third of the cheese filling from the bowl and spread it on the noodles. Take one third of the shredded mozzarella cheese and spread it over the ricotta mixture. Now lay basil leaves randomly on top of the mozzarella. Repeat with the sauce, the filling, the mozzarella and the basil until you have three layers. End with a sprinkle of grated pecorino/romano cheese and fresh ground pepper.

At this point you can refrigerate for later use. When you cover the dish, be sure to place a sheet of wax paper on top before the tin foil. Seal and place in refrigerator or freezer.

When you are ready to bake, allow the dish to reach room temperature, remove foil and wax paper. Place in preheated 350 oven and bake for approximately 45 minutes. The top should be golden but not burned.

Once done, remove from oven, allow to rest for 15 minutes or more. This will allow you to slice easily.
Garnish with a sprig of basil. Serve with additional meat sauce and grated cheese.

Mangia!

1 lb. pizza dough (homemade or purchased from your local bakery)
1 red onion, sliced into rings and sauteed in olive oil until tender
4 slices of speck (Italian Smoked Prosciutto) fried in butter, drained and crumbled
4 ounces of goat cheese crumbled
2 rosemary sprigs
a drizzle of olive oil
sea salt
fresh ground pepper

Garnish

Rockett (Arugula)

Spread the dough on a pizza stone or jelly roll pan with layer of parchment paper beneath. Brush with olive oil. Crumble the Speck and goat cheese around the dough. Add the sauteed onion rings. Sprinkle rosemary, sea salt and ground pepper.

Place in a 400 preheated oven for approximately 25 minutes or until the sides are golden. Garnish with fresh rockett. Slice and enjoy!

Any toppings can be changed depending on what you have in the refrigerator!

Nothing says comfort food like the smell and taste of crunchy banana bread or muffins. Whenever I see I have three ripe bananas in the fruit bowl I take a few minutes to prepare a loaf of banana bread.

Ingredients

Dry ingredients
1/2 cup sugar
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Wet ingredients
1 cup mashed ripe banana
1/3 cup vegetable oil
1 large egg, beaten
1/2 cup of fresh milk

Optional ingredients
1/2 cup Chopped walnuts OR
1/2 cup Chopped pecans

Preheat the oven to 400 and prepare muffin cups or 350 and grease an 8 1/2 by 4 1/2 inch loaf pan and set aside.

Place the dry ingredients into a large mixing bowl and form a well in the center.

Combine the wet ingredients in a smaller bowl and add to the dry ingredients by folding in until they are moist. (Don’t use a mixer for this batter.)

Stir in the nuts if you choose to.

Spoon the batter into the muffin cups or the greased loaf pan.

The muffins should bake at 400 for 18 to 20 minutes.
The loaf should bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.

Pour a cold glass of milk and make someone smile! Just another way of saying “I love you”.

How I would love to thank the person who taught me that lesson. I would like to think it was through the Holy Spirit I came to live this revelation. Those bible studies do slowly mold and shape me, convict me. I give them credit for making me a better person. So, “thank you Lord!”

I truly believe that if God leads me to do something, I should not second guess it. I need to fully embrace it. He will see that each piece of the plan falls into place, to use my energy to move forward rather than looking back over my shoulder.

It all boils down to trust in the Lord. I want to give my worries up to Him. I want to live my life as an example of all that is right, positive and good. I will be the first to admit I have a long road ahead of me, but, I will not be disheartened. I know I can change the world.

Sunflowers from my friend!

Exactly seven days ago I underwent surgery on my ailing ankle to remove a small benign tumor that was causing a stress fracture of my fibula. I lay with my bandaged and splinted leg elevated…per Doctors instruction…and enjoy the down time this injury has afforded me. It has been six months since I have biked or power walked the beach…per Doctors instruction…attempting to repair the injury with a conservative approach to no avail. The Doctor advised the injury should have healed by now. The tumor must come out and the bone must be scraped. A bone graft must be done to repair the bone. “Your life will change, more than you will know.” he said. “Six weeks in a cast and no driving because this is your right foot.”

Surgery was smooth and I was given pain meds to help me through first few days and antibiotics to insure no infection. He forgot to tell me about the pain of the bone graft!! Geeze. But, severe pain only lasted one night. By Thursday, I was done with the strong meds.

Tomorrow I have my post-op appointment and the plastic splint will be removed and replaced with a plaster cast. The results of the pathology report will be discussed and I will have my first glimpse of the incision.

The refrigerator is filled with containers of yummy food provided by caring friends and neighbors. Beautiful flowers adorn the family room and bedroom. It is wonderful to see the love they show us.

My sweet husband was my nurse, my housemaid and my biggest supporter.Even through a weakening upper respiratory infection caught on an airplane, and poison oak patches itching and oozing all over his body, he never left me for more than a couple of hours. He cooked, he cleaned, he did laundry! He showed his love for me in such a tender and compassionate way. I will never forget this. In sickness and in health….

I am blessed!

One wintry morning on secluded Ponte Vedra BEach

The walks on the beach ended up being a very bad idea. Why is it that every time you get “hooked” on something you find that it is bad for you? Our morning bike rides/walks were just the perfect way to begin the day. It set the pace for eating and making good choices. How could that be bad you ask? In two weeks from today I will have surgery on my ankle to remove a small tumor on the outside of my ankle bone and repair the stress fracture that it caused. Now was the tumor the cause of the pain and stress on my fibula, or was it the uneven sand that created the little nodule that causes my tendon to snap every time I walk? Sort of a question like the chicken and the egg. But, regardless of where the fault lies….one fact remains clear. I am wearing out.

Two Bald Eagles perch atop one of the beautiful houses along the beach.

Aunt Anna and more Zitiello's

When a pan of meatballs comes out of my oven you can bet they will all not make it into the sauce pot. In
fact, I always count on maybe five or six not making it! I suppose you could freeze the leftovers, but truthfully…I have never had leftovers!

INGREDIENTS

2 lbs of good ground beef
1 lb of ground veal
1 egg
1 cup of Italian bread crumbs
2 tbsp. minced onion
1 tsp. garlic powder
1 tbsp. oregano
Salt and Pepper
1 cup Grated Parmesan Cheese

Preheat the oven to 350.
In a large bowl mix the meat, egg, bread crumbs and spices except for the grated parmesan cheese.
Form large meatballs a bit larger than the size of a golf ball.
Place each meatball in a pyrex rectangular pan and sprinkle with half of the parmesan cheese.
Place in pre-heated oven and bake until firm and dark brown about 30 minutes. Remove from oven, sprinkle remaining cheese on top and allow to rest before placing in the sauce pot.

Meatball sandwiches are great with some roasted peppers and onions on top and a spoon of sauce.

Mangia!

Even in the garage I could detect the familiar fragrance. Garlic! As I entered the kitchen my eyes locked on to a large pot on the front burner. Drops of thick red tomato sauce were leaping from the pot, speckling the surrounding stovetop while instantly spreading on the surface. I turned the temperature control to low.

There was music playing. Some sexy jazz station was softly whispering from the receiver in the family room.

As I turned I saw a sock on the floor. Then another. Beyond the socks were a pair of jeans, then a tee shirt. I followed the trail of clothes to the hallway. I opened the bathroom door to find Tom reclined in a tub filled with bubbles, surrounded by candles emitting a soft glow.

“Welcome home” he said.

Spaghetti sauce is really the basis for our relationship. A few weeks later, while visiting Uncle Frank and Aunt Sue across the street I overheard a phone conversation Frank was having with his brother Lugi, Tom’s father, in Cleveland. “Yah, it must be getting serious. He is teaching her to make the sauce.”

There has been a pot of sauce made on our stove just about every week of our 27 year marriage. And, people who truly know good sauce have told me….”It ain’t bad.” (That is Italian for “delicious!”)

Here is the secret to making a really great sauce:

INGREDIENTS

Minced garlic – 5 cloves
Olive Oil – 5 tbsp.
6 Italian Sausage sweet and hot combined
2 large cans of crushed tomatoes (Find a brand you like and stick to it!)
1 large can of diced tomatoes (Same as above)
1 can of Contadina Tomato Paste
1 cup of grated parmesan Reggiano
1 cup of good red wine (If you wouldn’t drink it don’t use it.)
Sugar 1 tbsp.
Oregano
Basil
Salt and Pepper

In a large dutch oven heat the oil and brown the sausage. When browned, cut into 1″ pieces and return to pot. add garlic and allow to soften, but NOT burn. Add the cans of tomatoes and the oregano, basil,sugar and salt, pepper. Next add the wine and the grated cheese.

Allow the mixture to come to a boil then reduce the heat to simmer and with the lid off allow to simmer for at least one hour.

TIPS:

The sauce will be best the second day. It can be kept in the refrigerator for one week. It can be frozen for up to a month.

Add meatballs to the sauce for an even greater taste.

If you like, you can add a center cut pork chop or a chicken breast with skin and rib bones attached, while the sauce is simmering for taste. Just brown the meat as you did the sausage and leave it in the pot until the first serving.

Oh and, some Italian families call this “gravy”.

Grandpa Tommy Zitiello 1939 (In the hat)