Sunday, November 13, 2016

Bujo~ Bullet Journaling: How to get started

Bullet Journaling aka BuJo

 For anyone interested in bullet journaling, here is a tutorial for beginners. You can get way more (or less) detailed than this, but its a starter for anyone who never heard of it.
Check out you tube and pinterest for ideas and lay outs.

What I like about bullet journaling is the commercial planners that I have purchased in the past, don't really cater to the subjects I would use and there are pages in commercials planners I never use. I have bought some really cool planners but still don't use 1/4 to 1/2 of the pages or scribble our their heading to make use of it.

You can make it as detailed as you like. If you enjoy it, and take your time, you can consider it a sort of meditation.

If you don't have time, you can buy one. There are many for sale made by some very creative people. Here is an inexpensive one and a great gift idea for the kids.

Unless your kid is creative (all kids are, aren't they). In this case, they have how to books.
Click to check out some great books.

I find making my own more fun, but to each, his own.

Saturday, November 5, 2016

Baked Crab Poppers (or salmon or tuna or even chicken)

recipe modified from original recipe source: Just a Pinch 
 This recipe originally uses crab meat, but for a poor man's version use tuna or salmon packets or even chicken.

Baked Crab Poppers (or salmon or tuna or even chicken)
Recipe makes 32 poppers
 Prep:20 Min
 Cook:10 Min

1 c unseasoned Panko bread crumbs
1 c corn, canned
3 small mini red bell pepper
1 jalapeno pepper chopped (optional)
1/4 c green onion stems, finely chopped
16 oz jumbo lump crabmeat, drained (tuna, salmon and chicken work great too)
3/4 c Duke's mayonnaise
1 egg, lightly beaten
1 tsp coarsely ground black pepper
1/2 tsp salt
1 lemon
1/8 tsp cayenne pepper

Heat oven to 425 degrees. Spray cups of mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.

Finely chop bell pepper using the food chopper or manual food processor. Blot mixture dry with paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.

Combine corn, bell pepper, remaining onions, crabmeat (or chicken, salmon or tuna), 1/2 of the mayonnaise, egg, black pepper, and salt in the batter bowl. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.

Divide mixture evenly among cups using the small or medium scoop. Bake 10 minutes or until golden brown. Remove pan from oven. Cool in pan 2 minutes and then remove from pan to stackable cooling rack.

Meanwhile juice lemon for sauce using lemon juicer. Combine juice, cayenne pepper, and remaining mayonnaise and mix well. Brush tops of crab cakes with sauce using chef's basting brush and top with reserved finely chopped onion tops.