Snippets

12/06/2012

Three Tips for Saving Time

We are all crunched for time, especially during December. If you would like more time for the things you love to do, here are three time-saving tips. Several years ago, after reading ORGANIZING FOR THE CREATIVE PERSON, by Dorothy Lehmkuhl and Dolores Cotter Lamping (Three Rivers Press, NY, 1993), I found these suggestions and more. I was elated to discover a few simple changes could help me overcome some of my scattered ways and save time.

1. Write a plan in pencil. We are sometimes reluctant to write plans down because we think things might change, which they do. If we don’t write them in cement or announce them to the world we can easily make adjustments.

Planning helps you focus on priorities. Write down everything you’d like to do, then cross out, rewrite, rearrange, or start over. You don’t have to show the plans to anyone unless you’d like to.

2. File things vertically, not in horizontal piles on the kitchen table or desk. It’s much easier to find things when they are stored in file folders, in a file cabinet, in a desk-top file organizer, or “loose-leaf” notebook with separators. Compare it to trying to find a book at the library. If all the books were stored haphazardly in large horizontal piles instead of on shelves in an organized manner, you’d waste hours finding what you wanted.

3. Manage the mail as it comes in the door. We often spend extra time going over and over mail. Keep a recycle bin handy and as soon as the mail comes, go through it and discard what you don’t need. Don’t put it down to go through it again and again, zapping away extra minutes. File the bills and other correspondence in their respective vertical files and deal with them at a more appropriate time if you don’t have time at the moment.

Remember, a Maine Warmer is easy to order online or over the phone and solves many of your gift giving dilemmas for co-workers, teachers, great aunts, and the kid (young or old) who has everything. Consider giving one to the person who is always borrowing yours, saving the time it takes you to look for it.

Published in the Maine Warmers’ e-Newsletter, Dec. 2012

12/04/2012

Gluten Free Pizza

This pizza is a meal in itself with so many veggies that a salad isn’t necessary. Eat it with a Imagefork, as picking it up in your hands could be disastrous.

Pizza is one of those foods I crave. I have discovered that most gluten-free pizza crusts are tasteless and one must include the flavor of several toppings to make it enjoyable.

Make or buy a gluten-free pizza crust  

I much prefer making my own pizza crust from a store-bought mix, but when time is short I resort to buying one in the frozen food section in a health food store.

 Toppings

Eggplant – 2 small or one large — Wash, peel outer skin in 1” wide strips lengthwise. When you are done, the eggplant will have stripes. Cut off stem and end, and slice into ¼” round slices, and place on a greased cookie sheet. Brush lightly with olive oil and bake at 350° oven for 10 minutes, then with a metal spatula turn and bake for ten more minutes until the slices are soft but not mushy.

Sweet Italian Turkey Sausage (gluten-free) 1 lb. – remove from casing, fry in some olive oil until cooked through and browned. Transfer to cutting board and chop to desired consistency.

1 Onion – peeled & chopped plus 6- 8 fresh mushrooms (optional), sautéed in a little olive oil until onions are caramelized and mushrooms are slightly browned.

1 Green Pepper seeded & chopped

1 Sweet Red Pepper seeded & chopped

2 – 3 LargeTomatoes seeded & chopped

2 – 3 Cups Spinach chopped into 1 inch pieces

1 Cup Feta Cheese crumbled

2 Cups Fresh Mozzarella Cheese cut into bite sized pieces

2 Cups Fresh Parmesan grated

Fresh herbs – basil, oregano to taste – or sprinkle dried herbs on top

Black pepper, garlic powder, or whatever you desire to add a bit more flavor. I tend to omit salt in most recipes and look to other ingredients to enhance the flavors.

Arrange evenly on 4 small or 2 large pizza crusts.

Bake at 425° on cookie sheets for about ten minutes or until cheese is melted and browned.  Transfer to cutting board, let cool for 2 – 5 minutes, slice, and enjoy.

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