pen rainbow

Thursday, January 31, 2013

Thursday Mini-Post: 15 Ways to Get Past an Awkward Moment

Self-imposed awkwardness
through Josten's yearbookyourself.com
I am the Queen of Awkward Moments

I'm not sure what happens, but I've been known to spew utter nonsense during awkward moments while at the same time elevating the definition of embarrassment to discombobulated mortification.

Like the time that I was shopping at Nordstrom's for a Christmas present for Steve.  A Greek god...posing as a sales associate walked up behind me and asked if he could help me find something in the men's department.

Perhaps blinded by his sheer physical beauty and his exquisitely tailored suit, I turned to answer and cheerfully babbled, "Yes, I'm looking for some sex...I mean SOME SOCKS!"  Then, I slunk out of the store like the apparent deviant that I am.

Or, there was the time when I was walking around the reservoir in my own little world looking at dandelions and Canadian geese, and an acquaintence from my days as a cooperative preschool mom shot by me like Secretariat with his tail on fire.

"Hi!" she smiled.  "You look great!!"  :::zooooommm::::

By the time that I could form a coherent thought, she was on the other side of the parking lot.  And of course, I did not slow my pace, evidently so that I could prove to the 20 or so strangers who were now between us that I, too, could power walk like a triathlete.

I look great...okay, the correct response to that would be...

"Hiiiiii!!!  You're BEAUTIFUL!!" I bellowed for all to hear.  

What?!!  Hell no!  Not "You're BEAUTIFUL!"  What was I saying?!  Shuttttt uppppp, you simpering moron before I say anything else!  I may have followed up with, "I loooovvve you!"  I can't remember...it's all a horrible blur.

These made me LOL!  Thanks to Twisted Sifter.com for reminding me that there is hope for the terminally awkward!

Wednesday, January 30, 2013

Wednesday—Good for You...Super Mamika!

My grandmother Betty & her dog, Cindee
Here's to being..."not normal!"

I LOVE this story.  

It's about a grandmother and a grandson.  Make that a 44-year old grandson and his 93-year old grandmother, Frederika (cool name), who also happens to be a Budapest-born baroness.  Seriously, I want a title, and baroness is a good fit.

So, what happened here is that Frederika's family owned the largest textile factory in Hungary before World War II, and when Frderika retired at age 80 from her career as a textile consultant (this is getting better all the time, isn't it?), she fell into a granny funk.  

Enter her French fashion & advertising photographer grandson, Sacha Goldberger, who in the comic book adventure version of this real life story is the Robin to her BatGranny.  Like his grandmother, Sacha looks at life through a lens of the Absurd, and not wishing to see his superhero grandma spend her remaining years drooling into a cup, Sacha came up with the idea of turning her humor and sense of adventure into a photography project called, Mamika, My Mighty Little Grandmother.  The photos were published last April in the U.S. 

Frederika decided to play along.  Now see, I totally get this.  I was lucky enough to have two fantastic grandmothers.  One, a towering icon in my eyes of grace, sophistication, elegance, and strength.  The other, my comic muse and a source of radiant joy for me as I was growing up.  I adored both of them, and I know that they would have each liked this story for different reasons.  

My gramma Pearle would have appreciated and fully endorsed the creative collaboration between a grandmother and her grandson.  And, she would have cheered on the chutpah of a 93-year old in silver tights, goggles and a cape.  

My gramma Betty would have loved the visual humor and the irony of a 93-year old superhero, not to mention the costumes.  Everything was funny to her, and I simply loved being in her company.  I get the vibe between Sacha and Frederika.  They're having fun and thumbing their noses at the concept of putting old folks on a shelf once they've exceeded their usefulness.

Sacha sums it up perfectly in his introduction...

In a society where youth is the supreme value; where wrinkles have to be camouflaged; where old people are hidden as soon as they become cumbersome, where, for lack of time or desire, it is easier to put our elders in hospices rather than take care of them, I wanted to show that happiness in aging was also possible.

In a blog post yesterday (1 Febr 2013) by New York Times writer Judith Graham, The New Old Age Blog, Frederika tells it like it is...

I like everything that my grandson does.  I hate not to do anything.  Here, with my grandson, I have the feeling I am doing something.  

Sacha refers to his grandmother as "exceptional."  Frederika makes no apologies for being "not normal."  

I like that.  Then again, I own 4 cats.  Frederika has a pug.  I wonder how I will look in silver tights...

To see more pix from their book, click HERE (courtesy of TwistedSifter.com)  My favorite... #6   :)  

Tuesday, January 29, 2013

Tuesday's Cupboard—Lobster, Goat Cheese & Sun-Dried Tomato Pizza

Adapted from Weight Watchers_Pizza, Pizza ©2003


Elegant & easy with premade cornbread pizza shells
Budget-friendly version:  Substitute surimi (imitation crabmeat) or shrimp in place of steamed rock lobster.

Time-saver version:  Use a premade cornbread pizza shell from Whole Foods.  Instead of roasting fresh bell peppers, use jarred roasted bell peppers.

We made 2 pizzas with 3 steamed rock lobster tails.  They are mini-versions of the bigger lobsters, but just as tasty!



We bought them on sale & uncooked at Safeway, froze them, thawed them, then steamed them for 20 minutes in a Black & Decker electric steamer.

This recipe sounds like more work than it really is.  I've taken the work out of homemade pizza dough & substituted premade Vicolo organic cornbread pizza crusts from Whole Foods.


Lobster, Goat-Cheese & Sun-Dried 
Tomato Pizza  

Makes 2 pizzas  (6 slices per pizza_12 slices total)

Ingredients

•  3 yellow bell peppers (I used 3 large peppers for 2 pizzas), washed
•  3 thawed uncooked rock lobster tails
•  1 small red onion
•  1 - 8 oz. jar of Mezzetta julienne-cut sun-ripened dried tomatoes in oil
•  2 - 4 oz. containers of goat cheese, crumbled
•  1 bunch fresh basil, chopped into thins strips

Make It!

1.  Roast the peppers:  Preheat the broiler.  Line a baking sheet with foil.  Place bell peppers on the baking sheet.  Broil 5 inches from the heat, turning frequently with tongs until charred on most sides, for about 10 minutes total cooking time.  Wrap the roasted bell peppers in foil & let steam for about 10 minutes.  Open up the foil & let the peppers cool.  Peel, discard the seeds, and cut into 1/4 inch strips.

Use yellow, orange or red bell peppers

2.  Steam the lobster:  Meanwhile, steam the lobster tails in the steamer for 20 minutes until shells are bright red & meat is done.  If you don't have an electric steamer, bring a small pot of water to boil on the stove & drop the lobster tails in to cook for about 10 minutes until bright red.

frozen & thawed rock lobster tails
steam lobster tails for about 20 mins

crumbled goat cheese & sun-ripened tomatoes in oil

Rinse under cold running water to cool; drain.  When cool enough to handle, gently pull the meat from the shells & cut into 1-inch chunks.

3. Prebake the pizza shells:  Preheat the oven to 425°F.  Place the pizza shells onto a foil-covered baking sheet & bake for 10 minutes.  Remove & cool for assembly.  Leave oven temp on 425° for baking the pizzas.
Prebake pizza crusts for 10 mins

4.  Assemble the pizzas:  Scatter the roasted peppers, red onion, and sun-ripened tomatoes on the pizza  crusts.  Sprinkle each pizza with 1 container of goat cheese per pizza.  An alternative to using a whole container of goat cheese is to use half as much, then add some of your favorite preshredded cheese.  Bake on the lower rack of the oven until the crust is golden and the cheese melts slightly, about 15 minutes.

mis-en-place basil_onion_peppers_lobster_goat cheese
Add lobster & bake until heated through

Top with lobster & continue baking until lobster is heated through, another 5 to 7 minutes.

Sprinkle with fresh basil just before serving.

Enjoy!    



Monday, January 28, 2013

Monday—The Twitter Corner

If you're not on twitter, you should be...chicken soup for the ADD soul

And, if you are already on twitter, and you're bored with your follow list, here are some of my new & old favorites...

my twitter icon_@DontStealMyPen

Adam McKay (@GhostPanther_authenticated)_Co-founder of Funny or Die_(caution...people sometimes swear on twitter)
27 Jan_RT if you're currently in the unforgiving maw of an expressionless bull shark!

Albert Brooks (@AlbertBrooks_authenticated)_filmmaker_actor
26 Jan_Every product Montel Williams advertises scares the hell out of me.

Laura Ingalls Wilder (@HalfPintIngalls)_tweets as LIW
31 Oct_It's not easy to TP a house for Halloween when all you have to work with are Sears Roebuck catalog pages and corn cobs.

Boing Boing (@BoingBoing_authenticated)_Directory of Wonderful Things
27 Jan_Ode to Joy performed on broken crockery  





Bob Saget (@bobsaget_authenticated)_I like long walks on the beach...and then to be dragged through the sand by an off-road vehicle, and then hurled off a catapult.
23 Jan_It's so cold in Ohio my nipple broke off and it's in my sock.

Steve Martin (@SteveMartinToGo_authenticated)
24 Jan_I'm no longer going to pack heat while tweeting.

Conan O'Brien (@ConanOBrien_authenticated)_The voice of the people.  Sorry, people.
17 Jan_Who knew it was considered "harassment" to ask female interns if my Speedo's too tight?  

Jesus Christ (@jesus_yet to be authenticated)_Carpenter, Healer, God
24 Dec_Thanks guys, but I think I'm going to spend my birthday alone this year.

Clarence House (@ClarenceHouse_authenticated)_For royal watchers_The Prince of Wales_The Duchess of Cornwall_The Duke and Duchess of Cambridge_Prince Harry
11 Jan_The first portrait of The Duchess of Cambridge has been revealed at the @NPGLondon

USGS Earthquake NorC (@USGS_EQ_NorCal)_A twitter feed for the USGS Earthquake Notification Service for Northern California quakes over M 2.5_This is where I check in whenever we have a shake_includes projections 3 days out_PRELIM

Sunday, January 27, 2013

Sunday—A New Week


apple spice cake with cream cheese frosting
A week of birthdays and goodbyes

Birthday
25 years ago, I was thirty years old and about to have a baby boy.  Imagine that.  To every new parent I see with that unmistakable combined look of hair-trigger instinct to protect one's progeny and the irresistible need to share one's most prized possession...eff you all.

My child turns 25 this week, and I am celebrating every moment of the surprising, sometimes terrifying, mostly happy journey.

When you start out having kids, you think you know it all, but you've got a long way to go, baby.  It is a journey and a process_a dance of individuation and control.  There is no right way, no book way of raising kids.  No perfect doctor, no perfect way to potty train, no perfect advice, no perfect school, no perfect family, and no religion that fixes the heart-stopping moments of parenting an infant, a toddler, a teenager, or a struggling young adult.  There are no guarantees.  Just a lot of love and pure luck.

Twenty-five years ago, on a starry indigo Spring-like Saturday evening in late January, our 8 pound 5 ounce, beautiful, red-faced, screaming baby boy came into the world.  And, guess what?  I did it without any drugs at all.  I know it's uncouth to brag, but hey—you try delivering an eight and a half pound baby without any pain medication.

Why did I do that, you ask?  I had an excellent Chinese nurse-midwife who walked me through it, and apparently, I have a cast-iron hoohah.  Except for the screaming out-of-body experience in the middle, we all did okay.  After we shared some birthday cake with our nurse, I walked his clear bassinet down the hallway to my room at Samuel Merritt Hospital and hopped into bed for a good night's sleep.  We were all calm; we were all overjoyed.  The next morning, we were all ready to go home and carry on.

And, now he is turning 25...Wait, wasn't I just 25?

Goodbye
This week, we say goodbye to our daughter who was here visiting from Denmark for three weeks.  On the same day that her brother turns 25, she will board a flight to London where she will catch the last leg of her trip back to Copenhagen.

Henry Higgins said it best, "I'm so used to hear her say, 'Good morning,' ev'ryday...her joys, her woes her highs, her lows...I have grown accustomed to her face...her smiles, her frowns, her ups and her downs."  We will miss our girl.



...And, we hope that she will move back to Cali soon.

It's hard to believe that one of my favorite months of the year is almost over.  It has been wonderful having a full house these past three weeks.  

Enjoy the last week & make it a good one!  On to February...  ❤  

Saturday, January 26, 2013

The sAtuRDaY stOrE—Tools of the Trade

Moving from a point & shoot cam to a beginner ILC (interchangeable lens camera)

Congratulate me!!  What time is it?  What day is it?  I need a drink...Four days of research and four days behind on my blog, but it was worth it!  I bought a new camera.  It shipped 2-day free on Amazon Prime, so I'll get it on Friday.  I needed a memory card to store all of the wonderful new pix I'll be taking with this little dream cam, so I got the one that most Amazon buyers purchased with this camera,  32 GB Class 10 SDHC Flash Memory Card by Transcend (bundled with the camera at a discount or $23.95 purchased separately + free shipping with Amazon Prime).  Here's what I got...  

Panasonic Lumix DMC - GF5 Live MOS Micro Four-Thirds Compact System Camera (CSC) with a 3-inch touchscreen

Comparing the Lumix GF5 to the higher end Lumix GX1
















Specs:

•  It's pretty
•  It's white
•  It's beginner friendly
•  It's a micro four-thirds mirrorless interchangeable lens digital camera
•  It's small & lightweight (check out the size compared to a standard DSLR (digital single lens reflex)
•  It comes with a 14-42 mm zoom lens
•  LCD touchscreen control panel
•  12.1 MP (megapixels) resolution
•  It has a low energy consumption image sensor (Live MOS) that uses low battery power, but produces superior quality digital images (so the battery lasts longer)
•  High quality in low light conditions
•  High speed consecutive shooting_4 fps (frames per second) full resolution_3fps or 2fps live view
•  Touchscreen scene guide with on-screen tech advice & lens recommendations
•  Frequently listed among the Top 10 best mirrorless compact system cameras (CSC) on the market    
•  Interchangeable micro four-thirds system lenses & adaptor options for old lenses
•  Widest selection of lenses of any camera in its class, including the world's first 3D interchangeable lens
•  Fastest auto-focus speed for its class_less than a tenth of a second (0.09) + 23 autofocus options
•  Green compliant
•  Shoots in 4 aspect ratios including 1:1 for cool retro square-shaped pix
•  Supersonic wave filter dust reduction system (keeps dust from settling between lens changes)
•  Shoots in full 1080p HD video_MP4 + AVCHD formats
•  Built-in flash
•  Metal buttons & ergonomic grip
•  Best price:  on Amazon  $499 + free 2-day shipping + Amazon reward promo code on future purchases

FYI_Articles I read (Sources)

Panasonic Global_Ideas for Life:  Study Guide of Lumix G Lenses

Digital Trends:  Digital Cameras: What is Live View?

techradar.cameras:  Panasonic Lumix GF5 review

CNET|Australia:  Digital SLR or Interchangeable Lens Camera: Which is right for you?

CNET|Australia:  Best digital SLRs for Beginners — Digital SLR Cameras

CNET|Australia:  CNET.com au's digital SLR super guide

techradar.cameras:  Panasonic Lumix GF5_10 Things You Need to Know

B&H Foto Product Description: Panasonic Lumix DMC-GF5 Digital Camera w/14-42 DMC-GF5KW

Friday, January 25, 2013

Friday—The Photoshop Gallery

happy friday!
My Photoshop pix from this week...

I've been up to my eyeballs in Lightroom tutorials this past week, and because of an email snafu, I did not receive the first week of class materials for my new 52-week long Photoshop class with Kim Klassen, which started on Wednesday.

I got it all straightened out, and I'm back on the class list.  The assignment was to shoot a stationary object from several different angles.

I was only partially successful, and you'll see why...the blocks took on a life of their own!  :)

I'll try this lesson again, but in the meantime, have a great weekend, everyone!

Smile  :)

Thursday, January 24, 2013

Thursday Mini-Post—PuppyBowl PuppyCam

Our darling puppy_Caraboo
I know...if the Puppy Bowl weren't enough fun for the year, you can now check in on the darling little doggies before the event!

Click HERE to go to Mashable's Animal Planet Puppy Bowl IX UStream locker room puppy cam.  Let it load, then click the blue arrow to start the live stream.

See their cute little doggie jerseys hanging in the rack?  It's the PB locker room, alright!  The sound is wonky, but worth it because these little guys are so darn cute.

I'll be tweeting along with a gazillion other Puppy Bowl watchers on Sunday, February 3, starting at 3 p.m.


See the puppy starting line-up HERE and meet this year's ref, Dan Schachner.

Wednesday, January 23, 2013

Wednesday—Good for You, Good for Caralee's Room

 Hey, here's a great household tip for drilling holes...

Use a bent Post-It note to catch dust from drilling.  We put this to the test, and it really works!  Thanks to TwistedSifter for this great idea!

Tip #49 from 50 Life Hacks to Simplify Your World

Caralee's room project:
Replace a cupboard with stand-alone bookshelves


Drill the anchor holes...
Caralee's bulletin board
Putting everything back into place...
Lotsa books
Tah-dah!_A cool studio wall shelf
from Pottery Barn online



Tuesday, January 22, 2013

Tuesday's Cupboard—Caralee's Frittata

Another excellent way to use fresh cauliflower! 

Serve warm on a bed of Spring greens
Original recipe from the New York Times Recipes for Health by Martha Rose Shulman

Tunisian Style Baked Cauliflower Frittata

Preheat oven to 350°F
Serves 6





Ingredients

•  1/2 medium head cauliflower (about 1-1/4 lbs.), trimmed of leaves_bottom of stem trimmed

•  2 T. extra virgin olive oil
•  1 small yellow onion
•  2 garlic cloves

•  8 eggs
•  kosher salt & freshly ground black pepper
•  1/2 c. finely chopped parsley
•  2 tsp. ground caraway seeds (if you don't have ground caraway, crushed seeds in a mortar & pestal work just as well)
•  2 T. grated Parmesan
•  1/4 tsp. cayenne
•  freshly ground black pepper

Make It!

steam cauliflower for 15 minutes until tender
1.  Cut cauliflower into bite-sized florets.  Steam until tender (about 15 minutes).  Mash with a fork until crumbly.

2.  Heat 1 T. olive oil in a large, heavy ovenproof skillet.  Cast-iron works well.  Add chopped onion & sauté until soft, about 5 minutes.  Stir in the garlic & sauté for another 2 minutes until onion & garlic are tender.  Remove from heat & let the pan cool.
    
sauté onions & garlic until tender — set aside to cool
3.  Whisk eggs in a large mixing bowl.  Season with salt & pepper.  Stir in mashed cauliflower, parsley, ground caraway & Parmesan.  Pour mixture into the garlic-onion mixture in the pan & stir well to combine.
whisk eggs with salt & pepper
mix mashed cauliflower with eggs, seasonings & parsley

pour egg mixture into skillet with cooked onions & garlic
4.  Place pan in the oven & bake for 40 minutes until set.  Don't worry if the frittata starts to bubble or rise on one side.  It will all settle down after it is removed from the oven.  

Remove from the oven & allow the frittata to sit for at least 10 minutes before serving.  In Tunisia, frittatas are served at room temp; however, it is quite delicious hot!  



Do ahead:  May be prepared a day ahead.  Bring back up to room temp & heat in a 325° oven for 30 to 40 minutes.

Nutritional note:  To lower cholesterol & fat, use egg substitute for half of the eggs.  4 eggs = 1 c. egg substitute

Nutritional Info Per Serving:  165 cal: 12 gms fat:  3 gms sat fat:  2 gms polyunsaturated fat:  6 gms monounsaturated fat: 249 mgs cholesterol:  5 gms carbs:  2 gms fiber:  139 mgs sodium:  10 gms protein

Bon Appétit!      
Bake 40 mins until set - cool for 10 mins

Tuesday's Cupboard—Caralee's Roasted Brussel Sprouts

Another great way to use winter veggies!

Simple & delicious_This is a great side dish or a nice add-in to cooked brown basmati rice.  You'll have a hard time keeping your fingers out of the bowl when these come out of the oven.  A yummy potato-like treat!

Roasted Brussels Sprouts

Original recipe from Ina Garten, the Barefoot Contessa_Food Network ©

Preheat oven to 400°F
Ina Garten's Roasted Brussels Sprouts
Serves 4 to 6
start with clean & trimmed Brussels sprouts

Ingredients

•  1-1/2 lbs. Brussels sprouts
•  3 T. olive oil
•  3/4 tsp. kosher salt
•  1/2 tsp. freshly ground black pepper






Make It!

1.  Wash & clean Brussels sprouts.  Pull off any brown leaves.  Trim brown stems.  

2.  In a large mixing bowl, toss Brussels sprouts in olive oil, salt & pepper.  

3.  Pour Brussels sprouts into shallow oven-proof pan (we lightly coated a cast-iron skillet with olive oil) & roast for 35 to 40 minutes until crisp on the outside & tender on the inside.  Stir the Brussels sprouts during roasting to brown the veggies evenly.

4.  Sprinkle with a little more salt & serve immediately! 

toss in olive oil, salt & freshly ground black pepper
Use kosher salt to enhance flavors
Roast for 35 to 40 mins_shake the pan during roasting
to cook evenly
Nutritional info:
Calories per serving 109:  total fat 7 gms:  sat fat 1 gm:  protein 4 gms:  total carbs 10 gms:  sugar 2 gms:  fiber 4 gms:  cholesterol 0 mg:  sodium 269 mgs
  
Bon Appétit!

Tuesday's Cupboard—Caralee's Tasty Salad

A splendid way to use winter veggies while they are in season!  Here is a healthy & delicious Cauliflower & Tuna Salad from the New York Times...

This is an easy martinated salad made with a fresh parsley vinaigrette.  Here is Caralee's home made version!

Cauliflower & Tuna Salad

Serves 4 dinner size salads
A fantastic antipasto salad!
Adapted from the original NYT Recipes for Health by Martha Rose Shulman

Ingredients

•  2 medium cauliflowers or 1 large, cleaned & broken into bite-size florets   
•  1 5-oz. can of water-packed light (not albacore) tuna, drained







•  1 plump garlic clove, minced ( or 2 tsp. jarred chopped garlic in water)
•  1/3 c. chopped flat parsley
•  3 T. capers, drained & rinsed
•  1 T. fresh lemon juice
•  3 T. sherry vinegar or champagne vinegar
•  6 T. extra virgin olive oi
•  Freshly ground black pepper & kosher salt (or a squidge of finishing salt to taste)

steam fresh cauliflower until medium tender_not mushy

Make It!

1.  Steam cauliflower until medium tender, about 14 minutes in a veggie steamer or 9 minutes in a steaming basket over boiling water.  Rinse with cold water & drain on paper towels.

2.  Place cooled & drained cauliflower in a large mixing bowl & add canned tuna.
Add canned light tuna in water (drained)
3.  VINAIGRETTE:  Mix together garlic, chopped parsley, capers, lemon juice, vinegar & olive oil.  Season generously with salt & pepper to taste.  Add to the cauliflower & tuna and toss to combine.

4.  Marinate the salad at room temp or in the fridge for 30 minutes.  Toss before serving.  Serve by itself or over a bed of fresh spinach or Spring greens.  Seriously good!  

If you're in a hurry, this salad is great unmarinated!
Italian parsley & caper vinaigrette
Dress the salad with the vinaigrette
Marinate for 30 mins_Serve room temp or refrigerated

Tuesday's Cupboard—Caralee's Kitchen

Sharing the kitchen with my daughter, Caralee!


Caralee's Coconut Blueberry Protein Shake 
Today, I'm turning over the kitchen to my daughter, Caralee, as she prepares some of her favorite everyday meals.  

We are into the final week of her 3-week visit from Copenhagen.  She's been enjoying the warm, sunny January days, as well as the amazing variety of fresh California produce that is available this time of year.  My job is to stand by, take pictures, and share her good cooking with you in a blog post!  :)

Here we go...



Caralee's Coconut Blueberry Protein Shake

Makes 2 shakes (500 ml each or about 2 cups per person)

Ingredients

•  1-1/4 c. unsweetened coconut milk non-dairy beverage (in a carton)
•  1 scoop of protein powder
•  1-1/2 c. frozen blueberries
•  sweetener of your choice_1 eyedropper full of liquid Stevia

•  1 splash of vanilla extract
•  1/4 tsp. xanthan gum 
•  2 T. ground flax seed
•  handful of whole almonds
•  juice of 1 Meyer lemon or juice of 1 orange or splash of OJ

Make It

Combine all ingredients in blender.  Blend on liquify until mixed.  Stop blending & stir to break up thickness. Blend again until smooth & desired thickness is reached.


The xanthan gum is an important secret ingredient in this recipe.  It fluffs up the shake, binds the ingredients, and creates a light, creamy texture.

Optional Add-ins:
•  1 ripe banana
•  frozen fresh strawberries instead of blueberries


Chocolate Version
•  Use ice instead of blueberries & add 1 fresh avocado + 2 T. cocoa powder to remaining ingredients.  Leave out the citrus (no lemon juice or orange juice)

All Coconut Version
•  In the mood for something tropical?  Use ice instead of blueberries + 2 T. coconut oil + a handful of shredded unsweetened coconut + remaining ingredients.  Instead of citrus, try a splash of pineapple juice!

Caralee's blueberry protein shake ingredients
Non-dairy coconut beverage
Buy this in the carton at Safeway or Trader Joe's




xanthan gum available at Whole Foods
1 dropper full of liquid stevia for sweetness
Add your favorite protein powder
a handful of whole almonds into the blender

blend everything together...
liquify...stir...liquify to desired consistency
add fruit juice to thin...
top with a sprig of fresh mint from your garden