Senior Graduates of Distinction: Two Buchanan Bears Ready to make their mark on the world, by, Gina Meyers

Every once in awhile, things feel out of control. Our patterns of behavior, our everyday routines get out of whack. That's part of the reason why so many of us feel our lives are out of control, because our everyday routines have been altered. We've in essence, had to put our plans for the future on hold. Some of us have lost family members, lost jobs, had to cancel trips, and now, those big milestones like anniversary parties, birthday parties, engagement parties, weddings, graduations, are being modified or put on hold, or frankly just cancelled.

We can't stop living, we can't stop planning. We have to keep on living and finding ways to be happy.
That's why I was overjoyed when invited to be a part of "Adopt a Senior Buchanan Bear".

Our kids globally and locally are missing out on everyday life and milestones. I am proud that people all over the world as well as locally are finding ways to love on their kids in unique ways. One of these unique ways is reaching out to our community to share stories and small tokens of appreciation for our students who won't get the traditional graduation experience.

For me, my daughter graduated from Buchanan a few years ago with a 4.6 GPA and attended UC Irvine, The University of Copenhagen (sister school to U.C. Irvine for a year study abroad program), played Water Polo at U.C. Irvine, and recently graduated with Distinction (high honors) her Master's from The University of Bath, in Bath, England.

As a mom, I was overjoyed to get to sit in a white chair on the grass of the stadium on a hot Fresno/Clovis evening and see my daughter wearing the "cords" that represent her dedication and accomplishment.

It was a special moment I will never forget. I also remember my mom, dad, and grandparents rooting me on when I graduated high school and later when I graduated college.

Those milestones have become traditions for so many of us, ingrained in our memories and interwoven in our cultural fabric.

Because I am a Proud Mama Bear, I am going to get all honey sugary sweet, and say, I AM PROUD of all of the students who are graduating, have graduated and will be graduating.

2020 will go down as one of the most creative and unique ways of celebrating.

Good luck to the Class of 2020!

Introducing.... drum roll please Daniel Barco.

https://www.instagram.com/baniel_darco/?igshid=g30oiklt0svk&fbclid=IwAR0JSDV5p7CdSsNzwpPJ4Hi7ITJg7fky3uv8lI4CppwmjUk3FKtxgrjNO_YDaniel Barco Instagram

This Daniel Barco. He attended Dry Creek, Alta Sierra and Buchanan. He's smart, funny, and thoughtful. Through his school days, he's played soccer, baseball, football, wrestled and ran track. His passion is acting/theatre. He's been in several Bearstage productions in the last four years. He recently was case in what would have been his last production in high school, Barefoot in the Park as Paul, but sadly idn't get to perform it because it was scheduled in May. He's the founding member of the Lationo Student Club and attended CART for digital Marketing/multimedia. He will be attending Clovis Community with a goal to transfer to UC Irvine.

Introducing Devin Guerrero, nephew of Victoria Vela.

This senior is my nephew. He went to Century, Alta Sierra, and then to Buchanan. He has played football since he was a young boy, but LOVES anything to do with sports and being in nature. He loves to go to Shaver Lake, it is his favorite! Upon graduation, he will be attending college to major in business. He's so caring, his smile is infectious, and his whole family has his heart. We cannot express enough just how proud we are of him and are so excited to see him grow on his journey through life.

What makes these two Seniors, "Seniors of Distinction" in my book, is that they are willing to face the adversity that Covid-19 has brought to their proverbial doorstep, and met it with courage, honor, and distinction.

https://www.serendipitymediagroup.com

Food & Wine Pairing: Tuna Melt & Tuna Salad Supreme with Papagni 2015 GRENACHE Rosé

Tuna Melt Recipe Ingredients 2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread 2 tablespoons prepared mayonnaise 1 recipe Tuna Salad, recipe follows 1 cup shredded sharp Cheddar cheese Tuna Salad Supreme: Two 6-ounce cans white meat tuna packed in water, drained 2 tablespoons minced celery 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1/3 cup prepared mayonnaise 1 tablespoon whole grain mustard Freshly ground black pepper, Freshly squeezed lemon juice, to taste An oaky chardonnay or rosé is perfect with tuna. Enjoy Papagni Granache Rosé or Papagni
Chardonnay. 2015 GRENACHE Rosé WHITE WINE "Our 2015 Grenache is a fruit forward traditional Rhone-style Rose
with aromas of honeysuckle, strawberry and bright cherry with juicy flavors of
cranberry and citrus on the palate. A perfect compliment to chicken piccata, ahi tuna salad,
strong cheeses or perfect as an aperitif" ~ Demetrio Papagni, Proprietor 750 ML ALC 13.8 BY VOL 2012 CHARDONNAY (RESERVE) WHITE WINE Silky texture, elegant, balanced — this limited production, hand-crafted Chardonnay
was gently whole cluster pressed then fermented in new French Oak barrels and
aged sur-lie for ten months. 750 ML ALC 12.5% BY VOL

Artichoke Cheese Squares, excerpt from Cook Like a Hot Italian Mama, by, Gina Meyers

 Artichoke Cheese Squares

2 jars (6.5 ounces) marinated artichoke hearts

1 small onion, finely chopped

1 clove garlic, chopped

4 eggs

1/4 cup of Glutino, Gluten Free Bread Crumbs

1/4 teaspoon each salt, pepper, and oregano

1/8 teaspoon Tabasco sauce 

2 cups shredded sharp cheddar cheese

1 teaspoon of parsley, optional

Directions: Mix all ingredients together and transfer into a greased 7- by 11-inch glass baking pan. Bake at 325° for 30 minutes.


https://www.amazon.com/How-Cook-Like-Italian-Mama-ebook/dp/B004MPREQW/ref=sr_1_3?dchild=1&keywords=cook+like+a+hot+italian+mama&qid=1588966892&sr=8-3

Gluten-Free Lemon Cake Pops & Mint Cookies

Gluten-Free Recipes

Cake Pop Lemon Pops

3 cups of Nu Life Market All-Purpose Flour

4 teaspoons of Baking Powder

1 teaspoon of salt

2 eggs

1 cup of sugar

1 cup of Coconut Milk

1/2 cup of Sunflower Oil

1/2 teaspoon of Vanilla Extract

2 teaspoons of Lemon Extract

Directions: In a large bowl, gently whisk together flour, baking powder and salt. In a medium sized bowl, whisk the eggs and sugar together until combined. Add in the coconut milk, lemon extract, vanilla extract, and the sunflower oil. Mix until well blended, combined. Add the wet ingredients to the dry and fold in. Like pancake batter, do not over mix. Batter needs to be lumpy and thick. Using a Tablespoon or an ice cream scooper, fill the preheated cake pop maker with batter, close the lid and flip to begin cooking. Bake for three minutes, or according to cake pop maker directions. Flip cake pop maker back over and cook for two more minutes. Remove from cake pop maker. Cool on a wire rack. Dust with powdered sugar if desired.

Mint Cookies (Gluten Free)

½ cup butter, softened

¾ cup light brown sugar

½ cup of granulated sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

2 teaspoons of vanilla extract

2 eggs

1 package of Andes Creme de Menthe Baking Chips

2 2/3 cups of Pillsbury Best Gluten Free Multi-Purpose Flour Blend

Directions: Beat butter, sugars, baking soda, baking powder, vanilla extract and eggs until mixed. Stir in the mint chips and then the gluten free flour. Chill for an hour or so in the refrigerator. Form balls and slightly flatten. Raise oven rack one level above middle and bake on a pan with non cooking spray on the pan. Bake at 350 degrees for 8 minutes. Cool for two minutes, then replace onto a plate. 

Spring Mix Salad with Strawberries, Walnuts, and Goat Cheese, a perfect Mother's Day Salad.

Spring Mix Salad with Strawberries, Walnuts and Goat Cheese

1 pint of fresh strawberries, rinsed, dried and stems cut off

5 ounces of Spring Mix (already bagged and washed for you)

½ cup of walnut pieces, toasted

½ cup of crumbled goat cheese

Walnut Balsamic Vinaigrette

2 Tablespoons of balsamic vinegar

½ teaspoon of Dijon mustard

5 Tablespoons of Extra-Virgin Olive Oil

Salt and freshly ground black pepper

Directions: To prepare the vinaigrette, combine vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. Vinaigrette can be refrigerated, covered, up to one month. Return to room temperature and shake vigorously before using.

Cut strawberries into quarters, place in a small bowl and toss with about 2 Tablespoons of the vinaigrette. Set aside. Place all of the spring mix in a large bowl and add 3 Tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts and crumbled goat cheese. Serve immediately. You can use vinaigrette for a spinach salad too.

Cobb Salad

A medium head of lettuce, shredded (Ice Berg)

3 hard-boiled eggs, cooked and diced (can purchase eggs already cooked, shelled)

8 or so slices of Bacon, cooked and crumbled (can microwave bacon)

2 ½ cups of Chicken, cooked and cubed (can also purchase a rotisserie chicken already cooked or in the deli aisle, can buy chicken or turkey thick slices).

1 large finely chopped Tomato, (Garden, Roma, Campari Variety)

1 large Avocado, pitted and cut up

4 sliced green onions

*Optional 3 ounces of shredded Cheddar Cheese (can purchase cheese already grated)

Dressing

1/3 cup Vinegar

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon dry mustard

½ teaspoon sugar

1/8 teaspoon garlic powder

2/3 cup of vegetable oil

¼ cup of blue cheese crumbled

Directions: Wash and shred the lettuce. Place the shredded lettuce in a bowl. Arrange bacon, chicken, tomatoes, avocados in sections, with egg in the middle. May add shredded cheddar cheese and pour dressing over the Cobb Salad.

Pesto, excerpt form Dorm Room Essentials Cookbook, by Gina Meyers

Basil Pesto

1 cup of olive oil

1 head of garlic, cloves, peeled

2 cups of fresh basil leaves, divided

1 cup fresh flat leaf parsley, leaves, divided.

½ cup of pine nuts

½ teaspoon of salt

1 cup of grated Parmesan cheese

¼ cup of grated Romano cheese

Directions: in a blender, combine half of the ingredients, basil, parsley, pine nuts, salt, garlic and oil. Pulse about 20 times, or until coarsely chopped. Scrape the sides of the food processor. Process for about an additional 2 minutes and add additional oil, if needed. At this point, you may pulse until a paste forms. Transfer to a mixing bowl and repeat the process with the other half of the ingredients, minus the cheeses. Once completed into a paste form, mix the cheeses in the mixing bowl with the paste. You may toast the pine nuts for a few minutes in a skillet over low heat. Another option would be to add a ¼ cup of shredded cheddar cheese and pecan or walnuts instead of pine nuts. Pesto keeps very well in a Tupperware sealed with lid on in the freezer of your dorm room fridge.

Lime Cake

Lime Cake

1 cup of unsalted butter, softened, plus more for greasing pan

2 ½ cup of all-purpose flour

½ teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 ¼ cups of buttermilk, well shaken

2 teaspoons of pure vanilla extract

2 cups of granulated sugar

3 large eggs, lightly beaten

One, 3-ounce box of lime gelatin

Topping:

2 cups of heavy cream, cold

1 Tablespoon of granulated sugar

2 teaspoons of pure vanilla extract

Green sanding sugar, for sprinkling

Directions: Position an oven rack in the lower third of the oven and preheat to 350 degrees. Butter the bottom and side of a 9x13 inch pan. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup (if one is available), set aside.

Beat the granulated sugar and butter in a stand mixer (or a large bowl if you are using a hand mixer) at medium speed until very light in color and fluffy, about five minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium speed, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then ½ of the buttermilk mixture, then ½ of the remaining flour mixture, the remaining buttermilk mixture, then finally the remaining flour mixture. Scrape the sides and beat until well mixed. Next, spread the batter into a prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about thirty minutes, rotating the pan halfway through. Let cool for thirty minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake. 

Bring one cup of water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about three minutes. Stir in ½ cup of cold water. Pour the mixture evenly over the cooled cake. Refrigerate for two hours. Put a large bowl (for the whipping cream in the refrigerator).

Remove cake from the refrigerator; whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the colored sprinkles on top. Slice and serve. 

Rice and Spinach Torte Recipe

 Rice and Spinach Torte Recipe

5 eggs

4 cups of cooked white rice

¼ cup of cream, milk, or half and half

1 stick of butter (1/2 cup)

8 ounces of spinach

Salt and pepper to taste

Directions: In a big mixing bowl, add all ingredients and stir until eggs and entire mixture is well-blended. In a sprayed (olive oil or cooking spray) 9 x 13 inch pan, place mixture. Bake for thirty minutes in a preheated oven at 350 degrees.

Fish Tacos with Cabbage Jalapeno Slaw

Fish Tacos with Cabbage Jalapeno Slaw

2 Tablespoons of olive oil

2 garlic cloves, minced

Salt and pepper to taste

2 mahi mahi

1 salmon fillet

8 corn tortillas

1 lemon

1 lime

Directions: Place salmon fillet and mahi mahi in a skillet and broil, add 2 tablespoons of olive oil, salt and pepper to taste, the minced garlic, the lemon and lime juice and a little water, a tablespoon, if needed. Top with Cabbage Jalapeno Slaw.

Spring Vegetable Saute

Spring Vegetable Sauté

2 Tablespoons of butter or margarine

6 leeks, white and pale green parts only, thinly sliced, about 6 cups

1 pound of carrots, thinly sliced on the diagonal

¼ cup of white wine

1 teaspoon of grated lemon zest

1 teaspoon of dried tarragon

1 teaspoon of salt

½ teaspoon of pepper

1 bunch watercress, about 4 ounces, trimmed

2 Tablespoons of heavy cream or milk

Directions: in a skillet, melt butter over low heat. Add leeks; cook until softened, about ten minutes. Add carrots, broth, wine, zest, tarragon, salt and pepper. Cover; simmer until carrots are tender and most of the liquid is absorbed, 15 to 20 minutes. Stir in watercress and cream. Cook until watercress wilts, 2-3 minutes. 

Whole Grain Soda Bread

Whole Grain Soda Bread

1 Tablespoon of Cornmeal

1 cup of quick-cooking rolled oats

1 ½ cups of buttermilk, divided

2 cups of all-purpose flour

1 cup of whole wheat flour

2 Tablespoons of packed light brown sugar

1 Tablespoon of baking powder

1 ½ teaspoons of caraway seeds

1 teaspoon of baking soda

1 teaspoon of salt

6 tablespoons of butter or margarine, chilled, cut into pieces.

2 eggs, lightly beaten, divided

1 cup of currants

Directions: Preheat the oven to 350 degrees. Sprinkle large baking sheet with cornmeal. In a bowl, combine oats with ½ cup of buttermilk; let stand ten minutes. Meanwhile, in a bowl, combine all-purpose and whole wheat flours, sugar, baking powder, caraway seeds, baking soda and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs: set aside. Reserve 1 Tablespoon of egg; combine remaining egg with remaining buttermilk (1 cup). Stir into oat mixture; stir in currants. Stir buttermilk mixture into flour mixture until stiff dough forms. Turn dough onto lightly floured surface. Knead dough until smooth, 1-2 minutes. Shape dough into round loaf; place on baking sheet. Brush top of dough with remaining egg. With serrated knife, cut an “X” in top of bread, extending cut over sides of loaf down to baking sheet. Let stand in warm place for fifteen minutes. Bake 40-45 minutes or until loaf sounds hollow when tapped on bottom. Cool slightly on pan on wire rack before serving.

Thai Prawn Curry with Grapes & Fresh Basil

Thai Prawn Curry with Grapes and Fresh Basil

2 Tablespoons of extra virgin olive oil

1 cup of chopped onions

1 Tablespoon of finely chopped fresh ginger

1 14 ounce can of unsweetened coconut milk

¾ cup of chicken broth

1 to 2 Tablespoon of green curry paste

1 ½ pounds of medium sized prawns, peeled and deveined

1 ½ cups of red California seedless grapes, halved

Juice of one lime

½ cup of chopped fresh basil.

Directions: Heat oil in a large skilled over medium heat. Add onions and ginger and cook until onions are softened, about four minutes Add coconut milk, chicken broth and bring to a simmer; cook uncovered until slightly thickened. Whisk in curry paste and add prawns and cook just until prawns are opaque in center, about three minutes. Remove from heat and stir in grapes and lime juice and basil. Serve with rice. 

https://www.ginameyers.com

Sheltering In Place, Songs that take me back to a simpler time

Songs have the ability to transform our moods, and take us on trips down memory lane. Sheltering in Place has been a difficult time for a lot of people because it has forced many of us to find new ways to communicate. However, perhaps one of the blessings is, it has allowed me to slow down and to smell the espresso percolating in the espresso maker, lol.

When I was a kid, my mom believed in saving money until you could truly afford something and she liked saving to purchase high quality goods, which meant that our living room was sans furniture for a few years. Yes, we had a family room with a couch and a TV, etc., so the living room for a few years was the perfect place for the record player and my scarf dancing on Sunday afternoons.

Some of my favorite records, and these were collected when my dad would pick us up every other weekend during his custody time with us before he moved back to San Francisco. We'd go to Tower Records on Blackstone in Fresno and I would peruse the Olivia Newton John records or the Cher records.

When my brother wasn't being a pest, I would put on the Battlestar Galactica Record.

My brother had my mom's old mini record player in his room and he'd listen to his favorite: Slow Down You're Moving Too Fast, that meant the living room was mine. (This of course was when my mom didn't have a month of daily Fresno Bee Newspapers saved up for her Sunday afternoon reading time in which my brother and I were relegated to the backyard. Yes, we were locked out of the house for many hours and I used to complain that I barely could survive drinking out of the backyard hose and scrounging up strawberries that we'd planted in the backyard in some old wine barrels. Good thing she told us the green olives were "ornamental" but my kindergarten teacher told me the paste was also not for eating, and it sure tasted good! Luckily, I did not eat the green olives off the tree, they hadn't been cured!

Ok, back on the music.


A few of my favorites:

To my mother's credit, she did take me to the Olivia Newton John Concert when I was in the sixth grade. They used to allow people to smoke inside the convention center, which made me puke. My mom took me home and the next day all of my friends said the surprise guest was JOHN Travolta.

My brothers' favorite when he was a kid.

My brother and I used to enjoy pretending I was Marie Osmond and he was Donny Osmond. "Where are your purple socks Donny?" "I was a little bit country, and my brother was a little bit rock and roll."

Sheltering In Place, Songs About Cities

When you can't go anywhere, it has helped me to remember some of my favorite songs about cities.


Enjoy my list.


My dad and I have a favorite song that we performed in the kitchen or living room for many years. My daughter recorded us, but that recording from a couple of years ago has since been lost.

Midnight Train To Georgia, by Gladys Knight and The Pips.

It turns out my significant other and myself were both singing the same song a few days ago. We've also picked out the same Valentine's Day Card for each other, so it's not too surprising.

Galveston by, Glen Campbell

I started writing and researching my Bewitched Book when I was twelve years old. One day, I remember writing in the notebook at my Grandma Julie and Grandpa Joe's house in San Francisco. My grandma is from San Jose, California which is probably why I remember it coming on the radio.

My thoughts on the book Real Magic: Creating Miracles in Everyday Life, by Dr. Wayne Dyer as it relates to mindset. With the help of Rhonda Byrne and Zig Zigglar

My thoughts on the book Real Magic: Creating Miracles in Everyday Life, by Dr. Wayne Dyer as it relates to mindset.

By, Gina Meyers

One of the true blessings of sheltering in place has been the opportunity to read more.

When I was fourteen, I worked at my family's business, Cresci Brothers on historic Fisherman's Wharf in San Francisco. 

I worked in the souvenir shop. There was this one trinket that I was always curious about, it was a single cigarette in a glass tube and on the tube it said, "break in an emergency."

How often in life when the going gets tough the tough get going. And sometimes the rougher in life, people resort to what Zig Zigglar called, "stinkin' thinkin".

I'm here today to chronicle for you that it isn't the "silent enemy known as the virus that is going to kill us." It's the enemy within, the mindset.

I remember talking with a life coach years ago. She asked me a question, about what kind of person I am, a glass half full or a glass half empty kinda person. I of course, retorted, "I am a glass half full person."

She then asked me, "what's in the glass?" 

What are you filling your life up with? Is the glass half full of garbage, aka bad habits, or is the glass half full of crystal clear 100% fun, joyous, you choose life experiences?

If the glass is half full, what's the other half of the glass, empty space, missed opportunities or good luck, good fortune, positive vibes?

You get to choose! So, before you complain that someone else filled up your glass with garbage take responsibility for what you can control!

Your attitude, aka your mindset is all you have control over.

Break the glass ceiling of your mindset and you'll see that voir c'est croire. 

Voir c'est croire  means in English translated from French, seeing is believing. 

1) Visualize the life you want to have, the body you want, the friends you want.

Ronda Byrne also says this in The Magic, the sequel to The Secret. 

She also talks about having an Attitude of Gratitude.

Principles:
1) Visualize the life you want to have.
2) Have an Attitude of Gratitude
3) Stop the stinkin' thinkin'
4) Be kind and giving

That's the big takeaway, that we think we need things we don't. All we need is a positive mindset and a giving spirit.

So, there's no emergency, no need to break the glass to get that cigarette. Allow your glass to overflow with positive, giving, healthy, happy, productive things.

https://www.serendipitymediagroup.com