CANYON RANCH IS GOOD FOR YOUR HEALTH

My roomie and I had the pleasure of a Four day Three Night Get a Way to the Ranch.  Whoo wanted to come home?  If your savvy, you come early and stay late.  You plan your day with warm-up stretching, fitness, walks, cooking classes, lectures to better your life, fabulous food, some restorative yoga and a message...... forget your cell phones, emails and .......... just enjoy the spirit...... 

The beautiful roomie

time for a sports drink

inspiration in a smile
MOTHER MAYA
A true treasure for all who meet her
she helps you heel with the power of peace and meditation

Spa food, You Bet, and nothing could be finer than Canyon Ranch Dinners

How to fall in love with  spa food, from the mouth of  the cute chef!

hugs are part of the energizing process

Art is an important part of each day.  Surround yourself with beauty.

Tired feet?  how about  trying some YAMUNA, your feet will thank you.

EARTH ANGELS SPRING FLING @ SCHUYLER POND IN SARATOGA SPRINGS

Jen O'Connor & Jo Packham

BZ & Jen

fabulous stuffed treasures

Teddy Purse anyone?

always a chance to catch up with fellow artists 

new friends Di & Melody

BZ & Jo Packham
jo is showing off her "Where Women Create & Where Women Cook" magazines
BZ just showing off her colours

A fellow B finds Melody's necklace irresistible

second floor of Schuyler Pond Home & Gardens Shoppe

you almost want to do the laundry

Pamela & Di enjoying the day

The ART_IS GROUP  &  JEN O' CONNER
pamela, Jen, Miss Sallianne, her twin Ellen, BZ, BiZ BEE, & DI

camera ready girls

a moment with jo

How to end a perfect day?  Why Bettie's Cupcakes of course, Now drop the E please.
THE DAY WAS TRULY SPECIAL, THE WEATHER HELD UP, BLACK FLIES WERE AT A.....COVER UP AND THEN WHO CARES,  BREAKFAST WAS YUMMY, JO WAS INSPIRATIONAL, THE ARTISTS AND THEIR WARES FABULOUS,  NEW AND OLD FRIENDS HAD A SENSATIONAL TIME.  

On THE STREETS OF NYC

YOU NEVER KNOW WHERE SOMEONE WILL SET UP AN OFFICE ON THE STREETS OF NEW YORK.  SEEING A MOVIE PRODUCTION VAN IS NOT SOMETHING NEW.  SEEING SOMEONE IN THE CREW PULL OUT A CHAIR AND MAKE  THE LOADING DOCK HIS OFFICE...... WELL THAT CALLS FOR A PHOTO OP.  ENJOY THE VIEW.

COOKING 4 THE CREW OF CUPCAKES FOR THE CAUSE

THOUGHT YOU ALL  WOULD LIKE THE RECIPES I MADE FOR THE LUNCHEON THAT FOLLOWED THE REVLON RACE...... ENJOY

CHINESE TUNA SALAD

1 Large bok choy - washed and chopped into bite size pieces

2 bunches scallions - washed and chopped

1 pkg Ramen style noodles (discard spice pack)

2T olive oil or peanut oil

1/2C pignoli nuts - “toasted” in a dry saute pan for a minute or two (careful not to burn)

1/2C unsalted soynuts

1/2C frozen edamame (defrost at last minute by putting in 1C hot boiling water for 30 seconds

1T black sesame seeds

3  6oz cans Tuna packed in Water, drained and chopped

SALAD DRESSING

3T soy with ponzu (I used kikkoman brand from supermarket)

1/4C honey ( heat in microwave or stove top to make it pourable)

1/3C rice vinegar (I used yuzu rice vinegar)

1/3C toasted Sesame Oil (supermarket brand International Collection)

1/3C peanut oil (food allergies can use saffron oil)

Crush the ramen noodles in a plastic bag until completely chopped.  Saute the noodles in 2T oil.  Stirring until golden, being careful not to burn noodles.

In a large salad bowl, combine all the salad ingredients and toss until well combind

 In a small bottle with a lid, add all of the dressing ingredients, cover with lid and shake until well mixed... taste and correct seasoning if needed

Pour 1/2 the dressing on the salad and toss and remaining dressing 1/2 at a time repeat tossing and tasting until you have the correct amount of dressing to salad.

SERVE

TARRAGON EGG SALAD

1 dozen large or extra large eggs - hard boiled,cooled, peeled and chopped

1/4C -1/2C light mayonnaise

2 pkgs tarragon leaves, washed, stemmed and chopped

1 bunch pencil thin asparagus,1/3 wood ends removed

salt & pepper

cut asparagus into bite size pieces ( I cut my in thirds). wash

In a skillet add 1/4C water and the asparagus and cook for two or until bright green and lightly cooked ( I like them crunchy)

In a large bowl add the chopped eggs salt and pepper to taste and 1/4C of the mayo and mix well. taste to adjust season and add more mayo if it’s too dry.

Add the tarragon and mix well again.

when ready to serve arrange asparagus on top of egg salad and serve.  

MANGO CHICKEN SALAD

1 supermarket roast chicken, skinned, boned and shredded into bite size pieces

2 champagne type ripe mangos cut (peeled) into bite size pieces

1 red onion chopped finely (minced)

1 bunch italian parsley - washed and finely chopped

1/2 - 3/4C light mayonnaise

salt & pepper

In a large bowl add the chicken, mango, red onion and 3/4 of the chopped parsley. 

Add 1/2C of the mayo and mix well.

Season with salt and pepper. taste to correct seasoning and add more mayo if needed.

Sprinkle with remaining parsley .SERVE

A SPRING SETTING WITH DOGWOODS

PINK WAS THE COLOUR OF THE DAY 

CHINESE CHICKEN SALAD, TARRAGON EGG, AND MANGO CHICKEN
PEACH ICED TEA AND CARROT CAKES CUPCAKES  RECIPE FROM INA GARTEN

HOPE YOU ENJOY.......THAT'S ALL FOR NOW FOLKS