Honey I AM the HELP! http://honeyiamthehelp.com The HELP? Why Honey, I AM the HELP! Thu, 30 Aug 2012 15:40:10 +0000 en-US hourly 1 How-To Get Fun Yet Sophisticated Nails for Fall http://honeyiamthehelp.com/look/makeup/how-to-get-fun-yet-sophisticated-nails-for-fall http://honeyiamthehelp.com/look/makeup/how-to-get-fun-yet-sophisticated-nails-for-fall#comments Thu, 30 Aug 2012 14:04:22 +0000 Marge Burkell http://honeyiamthehelp.com/?p=923 makeup

makeup

Last week I found myself standing at the Estee Lauder counter at our local Macy’s. As I waited my turn I was drawn to the new nail colors they had displayed on the sales counter. I particularly loved the deep purple color but I couldn’t imagine myself wearing such a deep rich, non-traditional color over my whole nails. Well imagine my surprise when Estee Lauder sent me an email yesterday with this great technique that uses those very same colors! I still don’t know that I would ever wear green, to me it makes me think moldy, but I can imagine using the pretty neutral gold with the deep purple I love! They even supplied the video below!

So Estee Lauder asked Emily of Cupcakes and Cashmere to write up an article on this for their blog! As you can see and hear in the video she went to her favorite salon and asked them to develop a technique using this new line of nail polishes. I love the gilded nails look they came up with! How about you? Do you think you could accomplish the same look at home?

My favorite colors of polish are their Smashed! I think I will layer it on top of Explosif!

makeup

 

makeup

p.s. what colors will you layer together for the gilded look?


]]> http://honeyiamthehelp.com/look/makeup/how-to-get-fun-yet-sophisticated-nails-for-fall/feed 0 How-To Laugh at Ourselves as We Grow Older - ...can you relate? http://honeyiamthehelp.com/laugh/laughing-at-ourselves http://honeyiamthehelp.com/laugh/laughing-at-ourselves#comments Wed, 08 Aug 2012 15:55:47 +0000 Marge Burkell http://honeyiamthehelp.com/?p=882

laugh

A good friend sent this to me this morning in my email… and it was just so funny, poignant and  disturbing at the same time I just had to share! Thanks Linda! I am not sure HOW long I would like to stick around now…  but I hope we are friends for years to come!

laugh

A group of 15-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Dairy Queen, next door to the Ocean View restaurant, because they had only $6.00 among them and Brad Johnson, the cute boy in Social Studies, lived on that street.

laugh

10 years later, the group of 25-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the beer was cheap, the restaurant offered free snacks, the band was good, there was no cover charge, and there were lots of cute guys.

 laugh

10 years later, the group of 35-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the cosmos were good, it was right near the gym and, if they went late enough, there wouldn’t be too many whiny little kids.

laugh

10 years later, the group of 45-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the martinis were big, and the waiters wore tight pants and had nice buns.

laugh

10 years later, the group of 55-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the prices were reasonable, the wine list was good, the restaurant had windows that opened (in case of hot flashes), and they served fish which is good for your cholesterol.

laugh

10 years later, the group of 65-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the lighting was good, and the restaurant had senior citizen discounts.

laugh

 

10 years later, the group of 75-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because the food was not too spicy, and the restaurant was handicapped-accessible.

laugh 10 years later, the group of 85-year-old girlfriends discussed where to meet for dinner. Finally, they agreed to meet at the Ocean View restaurant, because they had never been there before.

 Where do YOU fall in this scenario? Can YOU relate? LOL!

laugh

p.s. This came to me in an email and researching it I found it all over the Internet so I have no idea who to credit… if you know please comment below!


]]> http://honeyiamthehelp.com/laugh/laughing-at-ourselves/feed 0 Enter to Win an iPad in the iPad-a-Day Giveaway! http://honeyiamthehelp.com/save/win-an-ipad-today http://honeyiamthehelp.com/save/win-an-ipad-today#comments Tue, 07 Aug 2012 14:11:51 +0000 Marge Burkell http://honeyiamthehelp.com/?p=873 save
Who doesn’t want an iPad? Wouldn’t it be great to send your student back to college with one too? Now through August 9th (that means they have 3 more iPads to give away as of this writing) you can enter to WIN an iPad with nothing more than your email address! Of course you’re going to want to give them your home address when you win…

We have teamed up with Coupons.com to give you that chance! They are a very well known, reputable company that supplies our coupons in our sidebar —>

They will be giving away one iPad each day so be sure to come back and enter every day! All you have to do is click on our exclusive link and then their green iPad-a-Day Giveaway banner located at the top of their page that looks very similar to the one at the top of this article!

save Key Details of the iPad-a-Day Giveaway:

  • Promotion Period: August 3rd 12:00am ET and runs through August 9th 11:59pm ET.
  • Prizes: One iPad® will be given away each day, leading to a total of seven winners.
  • Entry: You will only need to provide their email address to enter.
  • Limits: There is a limit of one entry per person per day.

Good Luck! I hope you win!

save

p.s. curious… will you keep your new iPad or give it away?

]]> http://honeyiamthehelp.com/save/win-an-ipad-today/feed 0 How to Make a Yummy Broccoli Salad - ... and gather up compliments! http://honeyiamthehelp.com/cook/recipes/salads/broccoli-salad-recipe http://honeyiamthehelp.com/cook/recipes/salads/broccoli-salad-recipe#comments Sun, 05 Aug 2012 21:25:40 +0000 Marge Burkell http://honeyiamthehelp.com/?p=867 vegetables salads I am asked for this broccoli salad recipe all the time, especially during the summer, so I am amazed that I haven’t shared it with you before. So we’ll take care of that right now so that our GREAT friends, the Scisciani’s can add this to the dishes they can take and enjoy as they head out to the Outer Banks for a family vacation!

Print
Broccoli Salad
Author: 
Recipe type: Salad, Vegetable
 

This is a wonder salad and great alternative to a hot vegetable!
Ingredients
Salad
  • 1 head of broccoli flowerettes cut into bite-sized pieces
  • 1 small sweet or red onion; diced small
  • ½ cup golden raisins or dried cranberries (or BOTH!)
  • ¼ cup broken pecans or walnuts
  • 6 slices of bacon; cooked, drained & crumbled*
Dressing
  • ½ cup mayonnaise
  • ¼ cup sugar
  • 1 TBSP white vinegar

Instructions
  1. Combine all of the salad ingredients in a bowl.
  2. Whisk dressing ingredients in separate, small bowl.
  3. Pour dressing over the vegetables and mix well.
  4. Allow the salad to sit approximately one hour for the flavors to meld.

Notes
Make your batch of broccoli salad as small or large as you like and need! Just multiply the above ingredients for bigger batches! This sweet & sour dressing is also GREAT for tossed salads! Think to add a sweet, hard cheese (like Spanish Manchego or a nutty Parmesan Regiano) some nuts, raisins, etc. just like you would in the broccoli salad, as well as some Italian salami, etc. to your greens. I am always amazed that outside the original, broccoli salad, people do not recognize it as the same dressing! *Optional – leave out bacon for vegetarians

This is such a simple recipe, quick to make and easy to transport whether to a vacation destination or a picnic on the James… regardless, I hope you enjoy!

Enjoy!
vegetables salads

So do YOU have a favorite cold vegetable salad? Please share in our comments!

]]> http://honeyiamthehelp.com/cook/recipes/salads/broccoli-salad-recipe/feed 0 How to Tell How Much Propane is Left in Your Grill’s Tank - ...so you don't disappoint your guests at your next BBQ party http://honeyiamthehelp.com/how-to/checkyourpropanetank http://honeyiamthehelp.com/how-to/checkyourpropanetank#comments Sun, 15 Jul 2012 23:19:45 +0000 Marge Burkell http://honeyiamthehelp.com/?p=846 how to

Photo courtesy of Chow

There is absolutely nothing worse than having all your hot dogs, hamburgers, steaks or chicken on your barbecue grill and running out of gas! So how can you tell how much propane is left in that big white tank? Since it’s opaque you cannot tell by just looking but Chow has a great video that shows us a simple way to know ahead of time whether or not you need to have your tank refilled.

As you can see it’s pretty simple. Just turn off the gas first and then unhook the tank from your grill. Set it on level ground. Grab a big glass of warm water and pour it down the side of your grill. All the areas of the tank that still hold propane gas will feel cold to your touch. The areas that are empty will feel warm. Of course the very bottom of the tank will feel cold to the touch unless it is entirely empty. Run your hand up the side of the tank and when it hits the warm area you can envision how much of the tank remains full.

Most standard propane tanks used for barbecue grills hold the equivalent of 20 hours of gas for grilling. So if you have about 1/2 left you should be able to use your grill for another 10 hours. Of course this isn’t perfect but it should give you enough of an idea that you’ll know if you need to pick up another tank or have that one refilled before your next party.

I like to have an extra propane tankhow to  on hand so that I never have to worry about running out of gas. When one is empty I simply switch it out for a full one and put that empty tank where I will remember to swap it out for a new, full tank or have it refilled.

Happy Grilling!

how to

p.s. do YOU have any grilling tips you’d like to share?

How to Tell How Much Propane Is Left for Your Gas Grill | Chow






Running out of fuel for your gas grill can bring your barbecue to a halt. CHOW.com’s Blake Smith demonstrates how you can estimate your remaining propane without using a fuel gauge.

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CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you’ve got in mind!

See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO

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]]> http://honeyiamthehelp.com/how-to/checkyourpropanetank/feed 0 Zucchini Boats with Mozzarella and Tomatoes [Recipe] - ...or how to use up all that zucchini! http://honeyiamthehelp.com/cook/recipes/vegetables/zucchini-boats-with-mozzarella-and-tomatoes-recipe http://honeyiamthehelp.com/cook/recipes/vegetables/zucchini-boats-with-mozzarella-and-tomatoes-recipe#comments Sat, 14 Jul 2012 02:13:08 +0000 Marge Burkell http://honeyiamthehelp.com/?p=788 vegetables

My neighbor Tim down the street has an amazing garden! I love that he tends it and I get to reap some of the rewards! They cannot possibly eat all the zucchini they harvest so he’s always calling asking if I would take some off his hands… and I have NEVER said no!

Last night we ate late and I decided to clean out the fridge at the same time… that means I used up lots of little leftovers… and I made my Zucchini Boats with Mozzarella and Tomatoes. They are simple to make and you can use all sorts of stuff you find in the fridge to stuff it! Heck you don’t even HAVE to use Mozzarella or Tomatoes! You can substitute Yellow Summer Squash for the zucchini! It’s a very forgiving and versatile recipe so have fun with it!

I wasn’t kidding that you can use just about anything. Here is a low carb version of a stuffed zucchini:

Now MY recipe, which could have ricotta instead of mozzarella and pizza or spaghetti sauce instead of the olive oil, is also pretty low carb. I added pre-cooked crumbled bacon to mine but you could just as easily leave that out for a vegetarian version. When I make them I always leave one vegetarian for my daughter-in-law Heather. I add the bacon or pre-cooked crumbled ground beef for the rest of us. Actually we could use a veggie burger crumbled on the vegetarian version too! When I say versatile I mean it! Here’s the vegetarian version before it goes into the oven:

vegetables

So lets get to it to see how this delicious dish is made!

Print
Zucchini Boats with Mozzarella and Tomatoes
Author: 
Recipe type: Side Dish, Entree, Vegetable
 

Zucchini Boats are versatile in their ingredients AND how they are served. We have them as an entree, a side dish or a vegetable. We just adjust the size of the portion!
Ingredients
  • 2 medium to large zucchinis
  • ½ pound mozzarella cubed or shredded
  • two medium to large tomatoes seed and diced
  • ¼ red pepper diced
  • ¼ yellow pepper diced
  • 1 small sweet onion or equivalent of scallions diced
  • 1 small can of pre-cooked mushrooms
  • 4 slices of pre-cooked bacon crumbled
  • Extra Virgin olive oil
  • Fresh basil chiffonade
  • Kosher salt and fresh ground pepper to taste

Instructions
  1. Preheat oven to 350°F. Cut zucchinis lengthwise and scoop out an indentation in the very center of their zucchini*. Note the video above to see about how much you want to remove. Drizzle the hollowed squash with olive oil, and season with salt and pepper. Bake on a cookie sheet (with sides to catch the juice that is sure to result from baking) or another pan that accommodates your squash and cook for about 20 minutes, until the zucchini gives a little to your touch.
  2. Remove par-baked zucchini from the oven and turn the temperature up to 450°.
  3. Start filling your zucchini with any and all the ingredients you decide you want to add for a filling. Drizzle with more olive oil and sprinkle fresh basil slivers. Add your crumbled bacon over the top of each squash. Drizzle with a little more olive oil and season with kosher salt and fresh-ground black pepper. Top with shredded cheese if using.
  4. Put your zucchini boats back in the now 450° oven and cook for another 15 minutes or until the cheese is melted and bubbling and the entire zucchini boat is heated through.

Notes
Please keep in mind that most of the ingredients, with the exception of the zucchini, olive oil, salt and pepper, are optional. We already discussed some substitutions in the article. Pre-cooked crumbled ground beef for the bacon. Try a nice sausage instead. You can add black or green olives if you have them. You can use grape tomatoes cut in half in lieu of standard or Roma tomatoes. You can cube up the zucchini you scoop out and use that too! Experiment with other seasonings too! No one says you can’t drizzle a little hot sauce over the whole things before you pop it back in the oven for its second bake! *I use a grapefruit spoon to make the job easy. Use the serrated edges to easily cut and scoop away the seeded area of the squash.

Plate your zucchini boats for whatever type of serving makes sense with your meal. Here you see one cut in half on the diagonal to serve as an entree. I prefer to slice mine diagonally into 2″ portions to serve as a side-dish. There are no rules, whatever works for you is fine.

vegetables

Not sure how or what chiffonade is? It’s just a fancy term for how to cut your basil into slivers! Here’s a quick video to show you how:

So there you go… when your garden, or your neighbor is bringing forth zucchini after zucchini with no respite try making zucchini boats stuffed with whatever your taste buds desire!

Enjoy!

vegetables

p.s. so what is YOUR favorite way to use zucchini?



Delicious lasagna stuffed zucchini….fast easy recipe that won’t make you FAT. Featuring author and chef Doug Varrieur creator of the FAT TO SKINNY series of weight loss books and recipes. http://www.FATtoSKINNY.com



Expand the description and view the text of the steps for this how-to video.

Check out Howcast for other do-it-yourself videos from gchoi81 and more videos in the Cooking Basics category.

You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program at http://www.howcast.com/filmmakers/apply.

No, it’s not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.

To complete this How-To you will need:

A chef’s knife
A cutting board
A leafy vegetable or herb

Step 1: Wash vegetable

Wash the vegetable or herb, cutting off any stems that are still attached.

Step 2: Stack leaves

Stack a handful of leaves on top of each other.

Tip: If you’re using basil, stack up about 8 leaves at a time; for leafy greens, stack about 3 leaves.

Step 3: Hold stack

Roll the stack up tightly and hold it horizontally on the board in front of you with one hand.

Step 4: Grasp knife

Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.

Step 5: Hold roll

Hold the roll with your non-knife-wielding hand close to the area you will cut.

Tip: Curl your fingers so that the tips are firmly planted on the roll and the knuckles point outward—in the food world, this is called the ‘claw grip.’

Step 6: Slice on angle

Starting at one end, make thin slices with your knife at a 60-degree angle to the roll. Make the slices about 1/16 to 1/8 of an inch apart—creating very slender ribbons.

Tip: When cutting, be sure to keep your fingers tucked in from the blade and allow your knuckles to guide the blade across the roll.

Step 7: Add more greens

If you need more greens, stack, roll, and cut another handful of leaves until you have enough for your garnish.

Thanks for watching How To Chiffonade! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast

]]> http://honeyiamthehelp.com/cook/recipes/vegetables/zucchini-boats-with-mozzarella-and-tomatoes-recipe/feed 0 How To Keep Cilantro Fresh Longer http://honeyiamthehelp.com/cook/skills/keep-cilantro-fresh http://honeyiamthehelp.com/cook/skills/keep-cilantro-fresh#comments Wed, 04 Jul 2012 01:45:42 +0000 Marge Burkell http://honeyiamthehelp.com/?p=774 skills

I’ve been busy, as you can see in the Corn, Watermelon and Summer Salsa articles, making all sorts of salsas! One constant in most salsa recipes is the cilantro herb. Herbs are not cheap nowadays so I am always trying to keep them as fresh as I can for as long as I can.

So how do I keep my cilantro fresh and ready to use for my salsa recipes?

The best way to keep cilantro fresh is to first cut off the very bottoms of the stems as soon as you get it home from the store. Once that is done immediately plunge them into a glass or jar of water. Cilantro likes to be kept cold so you are going to want to keep it in the fridge and it will stay fresh longer if you put a plastic bag loosely over the top of the greens. Storing it this way you can keep your cilantro fresh for up to one week. I do not normally wash my cilantro until ready to use it as it seems to last longer without the added moisture trapped inside the plastic bag.

skills

What do YOU like using cilantro for? Do you have any tips you would like to share? Please feel free to leave them in our comments!

Searching the web for the best product deals...

skills
]]> http://honeyiamthehelp.com/cook/skills/keep-cilantro-fresh/feed 0 This Summery Salsa Recipe Satisfies Guests! http://honeyiamthehelp.com/cook/recipes/appetizers/summery-salsa http://honeyiamthehelp.com/cook/recipes/appetizers/summery-salsa#comments Tue, 26 Jun 2012 12:08:59 +0000 Marge Burkell http://honeyiamthehelp.com/?p=767 appetizers

While going through my recipe box for my Cucumber Tomato Salad recipe I stumbled across this favorite! It’s been published by various people over the years in a variety of adaptations, and I have no idea anymore where it originated first, but this is my take on this summer favorite.

So now that we know how best to chop up all those veggies let’s get to making this delicious summery style salsa!

5.0 from 1 reviews

Print
Summery Salsa
Author: 
Recipe type: Appetizer
 

This summery salsa makes use of your fresh summer produce. It is easy as well as delicious!
Ingredients
  • 1 small sweet or red onion, finely chopped
  • 1 garlic clove, minced
  • 1 lime, zest & juice
  • Pinch of salt
  • Drizzle of olive oil
  • 4 tomatoes, chopped
  • ¼ orange bell pepper, chopped
  • ¼ red bell pepper, chopped
  • ¼ yellow bell pepper, chopped
  • 1 jalapeno, seeded & finely diced
  • 1 cup black beans, rinsed
  • 1 cup corn kernels
  • ½ cup chopped cilantro

Instructions
  1. Chop the onion, tomatoes, cilantro and bell peppers. Finely dice the jalapeno and mince the garlic
  2. In a large bowl, combine the chopped onion, tomatoes, cilantro, bell peppers, jalapeno and garlic.
  3. Add lime juice and salt to taste. Stir to mix well.
  4. Add the black beans and corn and stir again.
  5. Refrigerate at least one hour to meld flavors.
  6. Serve with white tortilla chips.

Notes
This summery salsa is just as good sprinkled over salad greens as it is on chips!

Hope you enjoy this as much as we do!

appetizers

p.s. so do you have a favorite salsa recipe you’d like to share?



Food writer Kathy Stephenson shows how to properly prepare and chop vegetables for different types of recipes. Read more in The Salt Lake Tribune at www.sltrib.com/food

]]> http://honeyiamthehelp.com/cook/recipes/appetizers/summery-salsa/feed 1 How-To Store Cucumbers to Last Longer http://honeyiamthehelp.com/cook/skills/store-cucumbers http://honeyiamthehelp.com/cook/skills/store-cucumbers#comments Mon, 25 Jun 2012 12:08:52 +0000 Marge Burkell http://honeyiamthehelp.com/?p=763 skills

 

Since we just published our Cucumber and Tomato Salad recipe I thought it was very timely that I just now read an article about storing cucumbers. Years ago I was in Costco buying a whole container of tomatoes and who ends up standing next to me but the produce manager of a large local supermarket. When I commented that I didn’t know what they did to their tomatoes but they sure do last a long time he said that they’d last even longer sitting in a colander on my counter. Seems that tomatoes are one vegetable that really don’t like it cold.

Who would have known that cucumbers are the same way? But that’s what the folks at Root Simple say! Seems if you stick them in the fridge that they’ll only last up to 3 days but will last far longer left out on the kitchen counter! The only thing is, do NOT store them in the same colander as the tomatoes (or bananas or melon for that matter) at they emit a gas when ripening that make each other spoil faster. Now if you HAVE to store them in the fridge do like Christy suggests and store them up there on the top shelf, you know, with the milk.

So next time you come home from the store or pick some cucumbers in your yard make a centerpiece out of them on your counter or kitchen table! They’ll add color and last longer!

Happy gardening!
skills

p.s. have you tried the salad yet?





Learn how you can keep a cucumber firm, which is how they should stay, with proper storage in this free health video on how to store food.

Expert: Christi Ferretti
Bio: Christi Ferretti comes from a teaching background, but found her passion in the gourmet catering industry.
Filmmaker: Reggie Hayes

]]> http://honeyiamthehelp.com/cook/skills/store-cucumbers/feed 0 Refreshing and EASY Cucumber Tomato Salad - ...recipes for a hot summer day! http://honeyiamthehelp.com/cook/recipes/salads/cucumber-tomato-salad http://honeyiamthehelp.com/cook/recipes/salads/cucumber-tomato-salad#comments Fri, 22 Jun 2012 21:05:31 +0000 Marge Burkell http://honeyiamthehelp.com/?p=759 salads

 

What’s better on a hot and sultry summer day than a delicious (and easy) cucumber and tomato salad? I went digging through my recipe bos and found this one I thought I’d share with you before I share it with my family!

Now that you’ve got your cucumber all sliced here’s how I make this tasty salad:

Print
Cucumber Tomato Salad
Author: 
Recipe type: Salad
 

This cucumber and tomato salad was something my mom fell back on in summer. It was easy to make, tasty, and inexpensive!
Ingredients
  • 1 cucumber peeled and sliced
  • 1 small sweet or red onion sliced and rings pulled apart
  • 1 medium to large tomato, chopped
  • ¾ cup water
  • ¾ cup white vinegar
  • Salt and Pepper to taste

Instructions
  1. Place the cucumber slices, chopped tomato and the onion slices in a medium sized bowl
  2. Sprinkle salt and the pepper over the veggies and toss to coat evenly
  3. Pour in the water and the vinegar and mix
  4. Store in an airtight container overnight in the fridge
  5. Remove vegetables with a slotted spoon to serve.
  6. Store leftovers in your airtight container in the vinegar mixture. Your salad will keep in the fridge for several days.

Notes
It’s easy to make a large batch for parties! Just double or triple the ingredients! You can also substitute zucchini or summer squash when you’re looking to get “rid” of all the produce coming out of your garden! They may need to marinate a bit longer but they make for a refreshing difference!

 

I can’t wait to make this delicious salad!

salads

p.s. I do have one question, do you ALWAYS remove the skin? I sometimes leave mine on if the cukes are fresh picked or I make them striped by peeling off strips down the cucumber. I also almost NEVER remove the seed! Does that make me  bad person?



To View the Next Video in this Series Please Click Here: http://www.monkeysee.com/play/16845-peeling-cucumbers

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