Your vs. My Opinion

I am so glad we are in a nation where, we are free to have an opinion, if it doesn't bring malicious danger.

But do you find yourself constantly critiquing everything? When does the opinion become hostile? nasty? unhelpful?

If you find yourself enjoying the sound of your voice and getting a little tingle when you belittle someone (be it online or in person).

Please do the rest of us a big favor; purchase a voice recorder (app if you like) and mirror. That should keep you busy for years.

Mashed Potatoes with Cauliflower!

this is such a great idea!!!

My hubby and kids don't run to the vegi's, but this makes it easy. I make my regular mashed potatoes and then add a cauliflower.
I take a head of cauliflower (cut off stems, leaves and separate the bunches) and steam it. Then I run it through the food processor.
I actually keep some set aside for me. I don't eat starches so this is also a great alternative for me :)  And I get to enjoy mashed stuff too!

Pizza in a pocket

All-purpose flour, for work surface
2 (7-ounce) sheets frozen puff pastry, thawed or make your own, http://www.finecooking.com/recipes/rough_puff_pastry.aspx

1 Cup Shredded Cheese (Gruyere or Cheddar) *any cheese
1 cup cubed ham

* you can add bacon, pepperoni or canadian bacon
1/8 teaspoon fine sea salt
1 egg

For the pizza fillings: *My kids also wanted these for breakfast. So I made some without this spaghetti/tomato sauce and added egg!
1 Cup of Mozzarella Cheese
2/3 Cup Tomato Sauce

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment (I used butter only).

Lightly flour your work surface. (Make sure you flour your rolling pin the dough can be sticky) Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold. (make sure you cover the dough, the dough will dry out)

Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes. *(I did alter a few of them. I smeared spaghetti sauce out of the jar onto the dough and then placed meat in the center and a pinch of shredded cheese in the middle. I have a daughter that is a vegetarian so, I did make multiple with no meat. But I made a mistake on the first batch. I dolloped the spaghetti sauce in the center and added the cheese. It ran out the sides of my dough. They were still good but looked messy and they had very little sauce inside)

Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.

This original recipe was found on the Nate Berkus show website. http://www.thenateshow.com/photos/dine-by-design-with-anne-thornton#2