November 28, 2012 by Scott Klepach
By Robin Salts Beckett
If you get a minute for yourself, this is what we think you should do with it!
InStyle Magazine — I’m not saying I’m some sort of fashion plate — I’m not. Often my wardrobe consists of what is clean, mostly unwrinkled and somewhat matching. But I do love fashion, and I get a ton of inspiration from InStyle magazine. (I’ve found that all my magazines are like little surprises in my mailbox…well worth the cost of a subscription.) InStyle includes a regular feature that pairs one item — say, a tunic-length cardigan — with myriad different options, some I certainly wouldn’t think of myself. It’s helping me break out of my matchy-matchy mindset. And if all else fails, and I’m wearing khakis and a twin-set again, it’s just plain fun to read.
The PediSpin — Let’s face it gals, sometimes our feet just aren’t that pretty. And bi-weekly pedicures are not usually an option, as much as I enjoy them. Nonetheless, with our hectic schedules and active lifestyles, our feet get the brunt and often look it. Enter the PediSpin. Like a mini-sander, it rids heels and balls of feet of coarse calluses and rough spots. And it’s completely painless. AND it’s only $14.99 at Target!
Ah, my morning latte — I’m a latte drifter and frequent many espresso stands for my daily cup of energy, but one of my favorite little coffee joints is Espresso Express on Tieton Drive. They’ve got great coffee, wonderful flavors and consistent quality. But what I really enjoy is their customer service. They are just so darn sweet! Their service — and coffee — is so good that I’ll even drive several blocks out of my way in order to get my latte there. All that, and they give customers a chocolate-covered coffee bean, too. Now that’s
the way to start your morning. Espresso Express • 3706 Tieton Drive • Yakima • 509-452-3004
May 25, 2012 by Scott Klepach
Don’t settle for the humdrum … use fun and usual ingredients to give your backyard campfire S’mores that little extra kick.
Use a dark chocolate bar for this one. Then put a dollop of raspberry on the chocolate, then smush your ‘shmeller in between.
This one requires special marshmallows, so if you’re in the mood to get really fancy, you can order your own off of websites like >>>>>. Just replace your regular ol’ marshmallow and impress your tastebuds.
Nutella and banana S’more
Get your two regular graham crackers, slice some bananas on one side, then spread the other with Nutella. Add marshmallow if you really want, but we think it sounds delicious without.
Petit Ecolier S’more
Easy peasy. Put a nice warm marshmallow between two of these European chocolate “biscuits.” Yum!
July 21, 2009 by Robin Beckett
Hey Mom, do you need a quick idea for a summertime treat or after-school snack? Fruit smoothies are easy and fun. Let the kids design their own flavors, or scroll down for a few of our favorite recipes.
3 — The third-best thing about making smoothies is that you don’t need to run to the store: If you’ve got a cup of yogurt, a handful of frozen berries and an overripe banana, you’ve got a smoothie. Or, maybe you open the fridge and find just two gulps of orange juice and the last scoop of vanilla ice cream: Voila! Creamsicle.
2 — The second-best thing about making smoothies is that they’re delicious.
1 — Best of all? You just cleaned out the fridge.
It’s OK to experiment:
- Try using different juices, including vegetable juices.
- Add a handful of carrot or celery slices. Once it’s blended, the kids will never know they’re eating vegetables.
- Add a scoop of peanut butter.
- Substitute milk for juice, or juice for milk.
- 8-ounce servings are too large for young kids. Make popcicles with leftover mix.
1 cup milk, plus more if needed
1 cup frozen or fresh blackberries
2 ice cubes
1 cup yogurt
2 tablespoons sugar
A few drops of vanilla
In a blender, puree the berries with the ice cubes and milk. If you like, strain the mixture into a bowl to remove the seeds. Rinse the blender. Pour the mixture back into the blender. Add the yogurt, sugar and vanilla, blending the mixture until smooth. If it’s too thick, add more milk. Makes three 8-ounce servings; serve immediately.
1/3 cup frozen orange juice concentrate
1/2 cup water
1/2 cup whole milk
1/2 teaspoon vanilla extract
5 or 6 ice cubes
Combine all ingredients in a blender. Cover and blend until smooth, about 30 seconds. Three servings; serve immediately.
1 cup vanilla yogurt
3/4 cup chocolate milk
1 banana, cut into chunks and frozen
1/4 teaspoon vanilla extract
Combine all ingredients in a blender. Cover and blend until smooth. Three servings; serve immediately.
July 1, 2007 by Robin Beckett
Dry snacks: low-sugar cereal, small pretzels, mini rice cakes, animal crackers.
Dried fruits: raisins, cherries, apricots, coconut flakes.
Nuts and seeds: Peanuts, almonds, pecans, cashews, pumpkin seeds, sunflower seeds.
Directions: Combine any or all of these ingredients into an airtight container and toss gently to mix. Stores for weeks.
June 1, 2007 by Robin Beckett
from the cabin of Janet Gallant
1 lg can sliced peaches
1 pkg white or yellow cake mix
1/4 lb butter (1 stick)
Prepare charcoal (abt 35 pieces) for dutch oven cooking. Rub inside of the dutch oven with cooking oil, place 8 pieces of hot coals under the dutch oven, and 20 pieces on the lid.
When the oven is hot, pour peaches and juice into the oven. Add the dry cake mix on top of the peaches. Cut the butter into pats (small chucks) and place on top of the cake mix. Lightly dust everything with cinnamon. Place the lid back on the oven and bake for 40 minutes.
Check cake with a clean straw or knife: Sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake another 10 minutes. Check again.
May 30, 2007 by Robin Beckett
from the cabin of Janet Gallant
1/2 cup milk (doesn’t matter what kind; chocolate milk makes chocolate ice cream)
1 Tbsp. sugar
1/4 tsp. vanilla (try other flavors)
zip-lock freezer bags (pint and quart sized)
Add these to a pint-size zip-lock freezer bag; zip closed. Place that bag in a larger (quart or bigger) zip-lock bag. Add ice to fill larger bag 1/2 way, plus 6 tablespoons salt (rock or regular). Zip that one closed and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream!
Janet’s Tips: Don’t try to double this recipe, as it doesn’t seem to work. Rinse all of the salt off of the small bag before you open it. BE SURE TO USE FREEZER BAGS; the others are too thin. Hold onto the zipper part of the bag at all times. The bag does get cold, so gloves are recommended. Kids will have jumping around and shaking the bags. The ice cream thickens and you’ll need to eat it with a spoon. Melts very fast.