A Precariously Balanced Life - T.B.Cooper

A Precariously Balanced Life

9 September 2018
Dear Reader,

I'm looking forward to the time that I can spend on what I love,
writing, painting, crafting, blogging, etc. Fall is definitely in the air,
and that's when I can FINALLY come alive. I've been plugging away
at each of my million or so endeavors, every single day, but it has
felt as if I am just moving one pebble at a time... but,
I. Have. Moved. Mountains.

I just didn't blog whilst doing it all. That doesn't mean I won't share
the experience and what I've learned/how I've grown because of it, etc.
Some things are just better shared.
Talk to you soon!

Love,
T.B. Cooper

11/30/2016 0 Comments

FREE Meal Planning Course--Lesson #3.2 (December's Meal Planning Calendars & Planners)

© T.B. Cooper

So... here are the Meal Calendars & Planner/Menus for December--AS PROMISED!!!

Now.... Should I really call this a "lesson"?

Maybe not...

Hence-- 'Lesson 3 -point- 2'

If you have read Lessons #1 (How to plan with a calendar, all of your meals)
& #2 (How to Make a Grocery List), what follows is described in that said lesson.

No idea what I'm talking about?

Here, go to Lesson #1 and/or Lesson #2 for full tutorials (or reviews).
They will open in new windows, btw...

Then if you want to copy my menus, you can, or make up your own... whatever...

Now, if you already read those lessons, or can figure out what to do by looking at the following pictures, or just need the copies again and don't want to go searching for them in the earlier lessons... here are the PDFs for the 4 Calendars & Planner.
Which, in December, you will need 5 of the Weekly Planners, just fyi.

mealplanningbreakfastcalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

mealplanninglunchcalendar_tbcooper.pdf
File Size:	57 kb
File Type:	pdf

mealplanningsnackcalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

mealplanningdinnercalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

weeklymealplanner__tbcooper.pdf
File Size:	21 kb
File Type:	pdf

Here's what I've got for next month, with a few exceptions to my 'rules/selections'--

For one thing...December, being an extremely COLD month, is one of my favorite months to do stews, chowders, and soups.
PLUS, any leftovers, left over, I can on the second day, to stock the pantry for January & February--which are always much, much colder.

You can check out my Pinterest board of Soups, Chowders & Stews for some yummy ideas.

Let's see, what else?
*the 17th is my eldest daughter's birthday, and we'll have family over
and then the next day...
*the 18th I take a road trip to pick up my middle daughter from visiting her family, so meal choices on that day are mostly leftovers & simple stuff
also,
*We are doing our 'family' Christmas on the 26th, this year

And.... I think that's it. So here's my calendars...

This is the Meat Tally Chart I wrote on the back of my Snack Calendar prior to doing my Grocery Lists...

A few notes on my Grocery Lists...

*I DID NOT ADD, because I didn't need to (I already have the stuff):

Cereal
Eggs (Until later in the month)
Frozen Mixed Veggies
Applesauce
Instant Oatmeal
Onions
Chicken Broth
Frozen Corn

*I ALSO plan to buy extra buns the first week for the BBQ Pork Sandwiches, to use the following week for the Sloppy Joe Casserole.

*The Potato Soup mix that I use for both my Clam Chowder & a base for my Potato & Onion Soup is the Green bordered packages by 'Bear Creek'

*And... I decided NOT to get any bacon or ground sausage for the Christmas Casserole, until closer to Christmas. Why? I dunno. Truthfully, I kinda forgot to add it in when I did the Meat Tally Chart... So I might just go and get it and cook it/freeze it in the beginning of the month, like I'm suppossed to. I certainly do not want a repeat of this Thanksgiving... Gee, You didn't hear about it? Hmm... oh yeah-- 'cause I haven't had hardly ANY time to post! It's okay... I'll catch you up soon with all the details and overdue posts and recipes...

I PROMISE! ;)

Okay... So here are my Weekly Planners/Grocery Lists for December...

Alright. That wraps this lesson up. Again, if you have any questions, if something isn't clear, or if you have recipe requests, or just want to tell me what you think about the course, so far... whatever you want to talk about, please--Contact me. I would love to chat with you!

and if you missed ANY of the lessons in the FREE Meal Planning Course, you can catch up, here:

Announcing the FREE Meal Planning Course(Why I Meal Plan & how my method is Different)
Lesson #1 (Meal Planning Binder, Calendars & Grocery Lists)
Lesson #1.5 (How I Organize Meal Planning in the Household)
Lesson #2 (How to Make your Grocery Lists for the Month)
Lesson #2.5 (Meal Prep Kitchen Necessities)
Lesson#3 (My Secret to Meal Planning Success)
Thanksgiving Lesson
Thanksgiving Recipes Part#1 S'mores, Turkey, 2 Hams, Stuffing

Also, if you haven't yet entered to win a copy of my book, there's still a little time left, as I am on Pacific time, plus, like I said yesterday-- I will be running another Giveaway next month, but I think only until the 16th or so.

To enter, go to the TOP of this page!

Thanks again for all of your support & for just stopping by!

Love,
T.B. Cooper

0 Comments

11/19/2016 0 Comments

FREE Meal Planning Course--Thanksgiving Lesson

© T.B. Cooper

Anybody that knows me knows that I have been cooking Thanksgiving since I was 15, and I haven't missed one, since. Every year the family gathers at our house, and I spend the day joyously cooking for more than 20 people. Now that's not saying much, since eight of those people already live with me, it really just sounds like I'm only doubling what I normally make-- But not really.

This is a FEAST. This is a feast that is meant to last for days, even if everybody doesn't stay for that long. I make sure there is enough food for dinner itself, second and third helpings, breakfast lunch and dinner for the next day for everyone in the house (which still includes almost all the guests), take-home boxes, and at least one pie per car to take with.

We don't do Thanksgiving at my house on Thanksgiving, anymore. With kids and family members expanding our family to include significant others/in-laws and grandparents, I found it to be too selfish of me to insist that they come to my house instead of anywhere else, on Thanksgiving. So we instead do it on Saturday after. This not only gives me a couple of days extra to prepare food/desserts, but it also allows me some down time-- after we of course, “prep” the one or two turkeys we have been raising for the table.

When I first started cooking Thanksgiving dinner (at 15), I used to get up at three or 4 o'clock in the morning, and dinner would not be ready until at least 4 o'clock in the afternoon. I grew up in a household where both parents were immigrants, and so Thanksgiving was not a tradition we celebrated. When I moved out (at 15), I took it upon myself to cook the meal for my family, for my first Thanksgiving. Back then, my very first meal was a cheat-- we bought one of those Albertson's boxed Thanksgiving dinners, that I had to do was heat most of it up. But I did add extra dishes, some that I still continue to this day to make-- such as the brown sugared golden sweet potatoes, that I list as part of the meal, but is really good enough to be considered a desert.

Over the last 22 years, I have not only perfected my methods and recipes, but I have shaved that 12 hour time in one day, to just barely 4 (maybe five) hours on the day itself. Which means if I actually did Thanksgiving dinner on Thanksgiving Day like the rest of the country, you would find me sleeping in until roughly 8 o'clock, and dinner would be done no later than 1 PM.

Of course, Meal Prepping, has a lot to do with it, as I'm sure you've already figured that out...

The chopping & dicing, etc. that we do every month, helps out in immeasurable ways as far as ingredients that I don't need to buy/spend money on, or spend time prepping.

When it's time for me to make my grocery list, I use the same logic and categories as I do with my regular Meal Prepping, but I also account for what I already have in my freezers, before that list is final.

See Lesson #2
How to Make a Grocery List for review,
if needed.

I've included a couple of Printables in this lesson. One is a copy of what our Thanksgiving menu has grown to look like… It is split into three sections: parts of the MEAL, DESSERTS, and where I COOK everything. And YES, this is really what our menu looks like. Of course, a couple of my kids have often joked and said that when I die and they take over cooking the Thanksgiving meal, it will consist only of ham, stuffing, mashed potatoes, potato salad, and Green Bean Casserole. To make up for the other dishes, they will just buy Chinese take-out. But like I tell them, I don't cook the meal just for them. We have an eclectic family group, an extended family, and friends that are family… so I cook to appease everyone, even for some who have passed on from this life into the next.

Okay, as you can see from the picture of what my menu looks like... I'm probably crazy.

LOL

Or not.

This year we will still have two turkeys (one homegrown/one store bought) & two different hams(as usual). I've decided to do the pot roast instead of corned beef and cabbage. Traditionally, mom normally makes it, but I'll have her make that for Christmas, this year, instead. The potato salad I usually make is a white potato salad, so when you see the ingredients you'll notice there's no mustard. Not that I don't love yellow potato salad, but I came up with the white one on accident many years ago, and my daughter that loves potatoes-- loves this potato salad. I enjoy candied yams and mashed yams, some years I make both… this year is one of them. You'll also see Green Bean Casserole and green beans on this list, I have no other explanation other than I have people in our clan that like one or the other, some who like both. The cream cheese/garlicky crescent rolls are a must, that my sister insists I make dozens of. They are simply refrigerated crescent rolls with chunks of cream cheese rolled into them, brushed with garlicky butter, and baked until golden… But oh, so good!

On the dessert side, the first thing you see is s'mores. Now before I tell you why it's there, let me just tell you that it's only been the past eight years or so that I've begun to let others join me in the kitchen/help me in any way, shape, or form.
It all started when my youngest daughter was maybe six, and I was cooking Thanksgiving dinner as usual, and she desperately wanted to help make something. The only thing was, I didn't have anything for a six-year-old to make. But I thought quickly (like I usually do), and realized I had a cookie sheet, 10 to 15 minutes of free oven time, some left over graham crackers that were not ground-up, chocolate chips and extra marshmallows. So I taught her to make s'mores-- in the oven. Now, every year since it has been a tradition that she makes at least one cookie sheet of s'mores, right around the time everybody starts getting restless and hungry. Of course, we joke now than when she finally brings home a potential mate, that that individual might find it humorous that her contribution,
is s'mores.

Moving on…

You will see a lot of pies on this list. We love pie, some love cheesecake, and no one likes the same thing… Plus like I said earlier, I have to make sure there is enough that each carload, at least, gets to take home one whole pie. You'll probably also notice there are two different kinds of apple pie in two different kinds of pumpkin pie on the list. The difference between the apple pies, is one has cinnamon rolls on it, the other doesn't. And the pumpkin pies, are either bake or no bake. I will be including recipes for most of these, shortly after I have this post up (within a day or two). I am still currently working on getting everything typed up/caught up.

The last thing you see in the Desserts column is Libby's-type Desserts. These are whatever assortment I can find when I go shopping, that I pick up, for all of the other children that will be at my house, wanting to help.

The last section, is all about where I cook everything.

So where do I cook everything?

Well, in my kitchen, of course!

Or, I should say kitchens…

One of the selling points when we bought our house, was that one of the prior owners added an extension, which included a large kitchen, but chose to keep the original smaller kitchen. Which meant I automatically had two stove tops, two spaces for refrigerators, two ovens, and one sink... and somehow to this day, still not enough counterspace or cupboards--
which is just funny, because it's more than I have ever had.

A few years back we ended up upgrading all the appliances so my two ovens became three. My two four-burner stoves became one 4-burner and one 5-burner. But it still is not enough appliances to cook the full meal.

When I discovered roaster ovens, almost 10 years back…
My way of cooking changed forever.

Again, I would just say that I have perfected my method, and hope that you don't insist that I give you all of the details of the journey that has led me to where I am now.

Yes, I have three roasters, and I use all three. Two contain a turkey each, with the stuffing. One contains two half-hams, since one group likes a honey brown sugar ham and another likes a Dijon mustard one. I mentioned I have three ovens. One is a wall oven with two racks. The other two ovens are part of a stove/oven unit, that has a smaller one rack oven on top, and a larger two rack oven on bottom.

I've mentioned before that for Meal Prepping I use an electric skillet. Two years ago for Christmas I asked for an additional one, because I found it was necessary. You will also see that I have listed “stove & oven.” This is for meals such as the sweet potatoes, yams, and stuffing that doesn't go in the bird, that will be cooked on the stove and then later baked.

Lastly, you will see “make & freeze,” and “night before.” These should be self-explanatory, but to illustrate-- the pies and cheesecakes I make and freeze days before the dinner, and stuff like the potato salad,
I cook the night before and refrigerate it.

**Clicking above might financially benefit me if your click becomes a purchase. Above (Amazon) links are Affiliate Links. Just FYI.

Each one of the “methods” in the “Cook Where” section, has a code next to it, such as Roaster #1—code-(R1). In the next picture of the same menu, there are codes written on each line next to each menu item. Which by the way, I do just like my Pre-make List(Lesson #3)
and stick inside of a sheet protector, that I then hang on my refrigerator with magnets.

Down in the “Cook Where” section,
you'll see 'dots' above or below each method.
These dots represent each item & where each one is cooked, so I can see what appliances are used & when.

For example, Stoves #1 & #2 have 4 dots above= representing use of the stove top in the early part of the day, and then 2 & 1 dots underneath= representing use of the stove tops later, closer to dinner time.

*One more thing, the letters to the far right of some of the lines-- like “corn” (has a 'D'), represent which family member (other than me)is in charge of that dish.

As I start each item to cook, I put a check mark next to it.

Once that item is done, I then cross it out, all with an eraser marker of a different color other than the one I used to write in the codes.

I don't write anything in next to cranberry sauce, because all I do is open the can.

Anything I'm not making/using I automatically line through them/it.

Click to get your FREE Thanksgiving Menu PRINTABLE either the already filled version or the Blank version. Or both!

mealplanningthanksgivingmenu_tbcooper.pdf
File Size:	127 kb
File Type:	pdf

mealplanningthanksgivingmenuprintable_tbcooper.pdf
File Size:	114 kb
File Type:	pdf

Thanksgiving Lesson Part #2

This is where I make my list for groceries, for this epic meal.
Just like I do for Meal Prepping, I go through each item on my menu and write down what each dish requires for ingredients.
As you can see from the two pictures below, I first do a run through of every item/ingredient I can think of, regardless if I have it or not,
keeping in mind how much of each one I might need.*
*Making sure I forget something, so my husband has a convenient reason (or three) to get out of the house! (Kidding!!--not really)

*I do however, do one small thing differently with my Thanksgiving Shopping List/Rough Draft.

I grab all of my colored highlighters, divide the groceries into (7) different aisles/sections
(6 colored markers + 1 non-colored/misc. category), and then highlight away.

P.S. I'm sorry the yellow doesn't show up that well! :(

Then I do the fun part… Fill in the blanks!

BTW, my picture of the list looks slightly different than the PRINTABLE, just FYI.

And also, I told you--I need to get new toner!

Now, you may notice on the PRINTABLE as well as on my copy, I divided further.
That's because I noticed I could divide the Miscellaneous section down by adding another section for the 'Bread Aisle.'

Click below, for your FREE Grocery List Printable!!

thanksgivinggrocerylist.freeprintable.tbcooper.pdf
File Size:	57 kb
File Type:	pdf

And... well...

Besides the recipes, that's it for this Lesson.

Recipes I will post, tomorrow and Monday:

Turkey
Ham #1
Ham #2
Stuffing
Mashed Potatoes
Green Bean Casserole
Cream Cheese/Garlicky Crescent Rolls
Apple Pie (or Berry, or any other kind of fruit)
S'mores
Cinnamon Puff Apple Pie
"Healthy" Cheesecake (That tastes too good!)

If there is anything on the "Menu" that you'd like a recipe for, please Contact me.

Also, I did promise in an earlier Lesson, that I'd show you (briefly) how to budget a Grocery List.
Unfortunately, that is not gonna happen this week.
I do sincerely apologize for any inconvenience, but I did not forget & will post it soon!

If you don't stop back by this week for the recipes-- Have a Happy & Safe Thanksgiving!

YOU are one of my blessings I am Thankful for! <3

0 Comments

11/19/2016 0 Comments

FREE Meal Planning Course--Lesson #3--(Finally!)

© T.B. Cooper

Meal Planning Lesson #3
My Secret to Meal Planning Success--

Well, I think you've waited long enough for me to come forth with this lesson.

My gosh, the last few weeks have been full and overflowing with equal amounts of good and bad, and in true Libra form (with severe bipolar depression), I've tried my damnedest to stay balanced, coming real close to just shutting down. I've wanted to give up more times than I'd ever admit, and I can't say I'm feeling much better about life right now... I'm just... going.

Like I've said before, Family comes first, and if I want to have a breakdown I have to schedule it in and then cancel the appointment later on because I just don't have that kind of time! So, I've had to handle what I could, when I could... and now I can finally post something of my own/my interest.

So, let's not keep you waiting.

My secret?

Pre-makes.

?

Oh-wow...
Right? That's what you're thinking? Hold on, it gets better--I promise!

so...

Isn't that what Meal Planning/Prepping is? Isn't it all pre-makes?

Well, it depends on how you look at it. Let me explain. Meal Planning/Prepping in the traditional sense, is really about having your meals planned and prepped for. That's easy enough to understand.

For me, however, the way most Planners/Preppers do it, the making the whole meal in a bag or casserole dish, freezing it, thawing it out, and then cooking it, is too confining and boring, for me.

Sorry-- well--sort of.

My blog, my post, my opinions… Moving on.

**I'm including a Printable of the same list of Pre-makes I/we do every month. I keep it in a sheet protector and when we're prepping, I hang it with magnets on my fridge, so we can see what we're doing – as a checklist.

But I'm getting ahead a bit…

Let's go back for a second.
Remember the list we did on the back of the Snack Calendar,
to the tally up the meats?
(Lesson #2)

And remember what I said about the Vegetables?
(Lesson #2)

This is where my Pre-make/INGREDIENT-way, rocks!

Let's think for a minute, so I can explain my thought process, when planning out our meals...
*I chose meals I would cook, every day, for the month.
*I planned my groceries/ingredients, accordingly.

Now,

==== I KNOW MOST of the ingredients can be made ahead of time and frozen... how?
Well,
#1 because I'm smart and
#2 because I'm observant.

You know, people pay good money for already made stuff, like “meal helpers” from the frozen aisle.

Okay, but I'm not one to pay good money for something I'm perfectly capable of doing for myself.

So that's my secret.

Do you feel like I've let you down?

Let me add to this, the bonuses I've found, because contrary to what you might think (not saying you do, but if you do)--
I didn't start off my Meal Prepping/Planning this way.

I too, started with doing the (Already-made)meals ahead of time.

That lasted all of two weeks.

The amount of money versus the redundancy, and to be honest-- poor quality of the food, made me change the game-- real quick.

For example, maybe it's just me, but, I also don't claim to be a great cook. Like, I'd never have the balls to enter a competition,
because I just cook. That's what I do, and apparently most people love it... And I'm just tickled and grateful that they do.
I don't do pretty food. Just like my house is not decorated pretty.

I do comfy. My house and my cooking are just warm and welcoming and make you feel at home.

**With that in mind, don't expect my recipes to be like everyone else's either. I don't purposely rebel against the standard recipe format, I just am incapable of following one, let alone thinking in that black and white structure.

Anyway……

The example I was going to point out – Crockpot Chicken.
So, a bunch of recipes you'll find online for Meal Prepping, will be crockpot dinners.
And a majority of those involve chicken.
Well, I like chicken.
But I HATE the way chicken comes out in the crockpot.

The videos
the recipes
the pictures...

All look SO YUMMY!!

For Recipe ideas on Crockpot meals (including chicken) that you might be better at cooking, than me...
checkout my Pinterest board:

But mine NEVER comes out that way.
UNLESS, my chicken is pre-cooked and then tossed in.

*cue 'Aha' audience clip* (I don't have one... just imagine it though)

I don't know what it is, but every recipe, every time-- the chicken comes out the same.

IF I PUT IT IN RAW- to cook... Kinda rubbery. Kinda stringy. Kinda really nasty.

Like I said, I'm not a “cook.” I'm just a mom/wife/etc. etc.

Also, another thing I hate about the “other” way of Meal Prepping--

“take it out from the freezer the night before, let defrost overnight in the fridge, and in the morning (before work for example) empty contents into the crockpot, and it will be magically done when you get home.”

I don't know whose fridge they're putting these freezer meals in, to defrost overnight. NOT MINE. Freezer meals can sit in my fridge for two days, before thawing to be even remotely manageable. My fridge(s) are set at what they were programmed to (37°) by the factory.

I'm not changing that.

So what do I do? How do I defrost my frozen foods?

Well, I'll tell you, but I think legally I need to add this disclaimer:

Disclaimer/Commonsense WARNING: DO NOT USE the following method. Possible harmful effects could occur that include poisoning, tummy aches, diarrhea, vomiting, anal leakage, death, and broken legs and/or hearts, among other things. If you use this method, you do so at your own risk, and accept full responsibility for your actions and any repercussions that may occur. You have been warned.

Okay-- now this is what I do.

So here's the scene… It's 5:47 PM, I've been at my computer all day… Kids are hungry, mom is hungry… Husband and sister are on their way home from work… And I'm NOWHERE NEAR DONE working for the day… And – I TOTALLY FORGOT ABOUT DINNER. Gasp*yeah. I know. Total parenting/wifely fail.

But…

I have a teakettle and frozen ingredients.

Which means I also have choices.

I could stick to the menu, and make what I have planned for, or I can make something completely different… It's my choice. So I ask myself, how committed am I today to cooking (_blank_)?

First, I fill the teakettle w/water and set it to boil. Then I go pick out what I'm going to make, meat-wise/pasta too, if applicable.

I set the bag of meat in a pot on the counter (on top of a pot holder) (same with pastas), and then go back to my desk, or go potty, or go get coffee, or yell at the kids, or all of that combined…

Once the water boils, I pour from the tea kettle on to the meat/pasta (still in their bags), and let them sit in the water for about 15/20 minutes or so.

!!AH!! yeah, I know… We've been told and warned for years NOT TO DO THIS, but here I am saying, I do this.

Well, yeah… I do. I basically do my own “boil in bag” version. The meat or pasta is already cooked-- well, mostly... The pork and chicken cubed pieces aren't. However, the way I freeze and store those/all of it, make the thaw-out time minimal, like 10 minutes- tops. I'm only thawing enough so that the meat/pasta is manageable and I can break it up and throw it in, into whatever I'm going to make.

Anyway, once that's done…

Here's my 15 minutes in the kitchen… (And no, I'm not breaking that 15 minutes down into increments to illustrate)... I'll saute some onions, garlic, and peppers in my big electric skillet... At the same time, I also boil/steam the rice and/or veggies (cabbage, carrots, broccoli/cauliflower etc.)in separate pot(s). Then, back at the skillet, I'll throw in the meat, add a bit of saucy and/or spices etc.… and then finally add the pasta and/or veggies, into the skillet… or something similar to that if throwing together a casserole,
or (if done earlier in the day) for chili, etc.

And-- DONE.

Dinner(for tonight) and lunch(for tomorrow) done in 15 Minutes of actual “in the Kitchen” cook-time...

So-- What's on the list of Pre-Makes?

Let's go over it…

The biggest section, is the “Freeze” section. I know, real imaginative label…
The Freeze section is divided into three smaller sections.

The first, is a fairly simple section, the name alone tells you what each ingredient is, and how to prepare them/it.
With the ingredients in this section, you simply cut, dice, chop, spiralize or shred them,
and then put them into a freezer bag.

Cut, Dice, Chop, Spiralize, or Shred

Diced Red Bell Pepper: red pepper – diced
Diced Green Bell Pepper: green bell pepper – diced
Chopped Celery: celery – chopped up
Shredded Carrots: carrots – shredded
Non-peeled/Cut Carrots (for dogs): carrots – cut, not peeled
Shredded Zucchini: zucchini – shredded
Cabbage Steaks: cabbage – cut into flats
Thin-cut Cabbage: cabbage – cut into thin strips
Diced White Onion: white onion – diced
Diced Potatoes: potatoes – diced
Shredded Potatoes: potatoes – shredded
Green Beans: fresh green beans – ends trimmed off, and then cut in half or thirds
Cut-up Sausage Patties: frozen breakfast sausage patties – cut up into squares/cubes
Cubed Pork Tenderloin: pork tenderloin – cut into cubes/chunks
Cut-up Chicken: chicken thighs – skin and deboned, and cut into chunks
Cut-up Bananas: bananas – cut into pieces for smoothies
Cut-up Kielbasa: kielbasa sausage – sliced in half lengthwise and then sliced again into pieces
Sweet Potato Noodles
Zucchini Noodles
Carrot Noodles
*Ground Eggplant(yes, I know this one doesn't fit, but as noodles Eggplant sucks. But ground like meat, it makes an excellent meat-alternative. Just drain and let sit in fridge for 24 hours before cooking)

The next section for frozen stuff, is stuff you have to Mix together/Make (but not cook), and then freeze.

Mix/Make
Pepper/Onion mix: green peppers, green onion, white onion – diced and mixed together
Onion/Cilantro mix: white onion, green onion, and cilantro – diced and mixed together
Sausage/Pepper/Onion Mix: Cut up sausage patties, pepper/onion mix – mix together equal parts
Broccoli/Cauliflower/Carrot mix: broccoli, cauliflower, carrots – cut up and mixed
Zucchini/Yellow Squash mix: zucchini, yellow squash – cut into half circles and mixed
Celery/Onion/Sage mix: celery, white onion: diced and seasoned with Sage (for dishes like Pot Pie)
Biscuits – homemade biscuits put on cookie sheet (raw), then frozen, then put in freezer bag
Rolls – homemade rolls put on cookie sheet (raw), then frozen, then put in freezer bag
Hamburger Patties: ground beef/homemade patties – placed on cookie/frozen, then put in freezer bag
Tuna Burgers: tuna/homemade patties – placed on cookie/frozen, then put in freezer bag
Salmon Burgers: salmon/homemade patties – placed on cookie/frozen, then put in freezer bag
Chicken Patties: ground chicken/homemade patties – placed on cookie/frozen, then put in freezer bag
Pork Patties: ground pork/homemade patties – placed on cookie/frozen, then put in freezer bag
Black Bean Burgers: black beans/homemade patties – placed on cookie/frozen, then put in freezer bag
Chili/Taco mix: canned-- diced tomatoes, diced green chilies, tomato sauce, black beans, taco or chili seasoning – mixed together in a bag, labeled and then frozen
Veggie Soup mix: one or two handfuls of assorted vegetables from whatever is being prepared, such as peppers, onions, celery, carrots, broccoli, cauliflower, carrots, zucchini/squash, cabbage… Also add frozen spinach, mushrooms, one or two cans of diced tomatoes (if desired), and garlic
Smoothie mix Packs: assorted frozen berries, frozen banana chunks, yogurt ice cubes – mix together into sandwich baggies and store in a separate basket in the freezer, to pull out as needed to make one really large breakfast smoothie for two small/medium ones
Separated Tortillas: package of tortillas – opened and separated with waxed paper in between each tortilla, then put back into the package and frozen, to use as only a tortilla at a time
Separated Bread: package of bread – opened and separated by two slices into one sandwich ziploc baggy, then put back into the bread loaf bag and frozen in the freezer door shelves, to use as necessary, one sandwich at a time.
Separated Thin Bread: package of thin bread – opened and waxed paper inserted in between each “bun,” then taken out and warmed in the toaster for one minute… Then with a knife, separate top piece from bottom, then toast again if so desired (two minutes – for my husband's sandwiches)
Yogurt Ice Cubes: tub of plain or flavored yogurt – spoon into ice trays and then freeze, then store in empty yogurt tub. Yes, you will have extra that doesn't fit-- put into the Smoothie Mix Packs.

The last section of the freeze list, requires you to cook the food and then freeze it.
Each item should be fairly self-explanatory… If you need a recipe, just contact me.

Cook & Freeze
Beef Meatballs
Sausage & Beef Meatballs
Chicken Salad
Honey Sesame Chicken
Lime & Cilantro Chicken
Grilled Garlic & Herb Chicken (for my sister's lunches)
Grilled Teriyaki Chicken (for my sister's lunches)
Grilled Southwestern Chicken (for my sister's lunches)
Meatloaf Muffins
Ground Beef
Ground Pork
Ground Chicken
Boiled Chicken
Rice Bread
Breakfast Muffins: Leftovers from breakfast, individually wrapped in plastic wrap then put into a labeled ziploc gallon bag
Pasta Noodles: egg noodles, shells, elbow macaroni – boiled and strained for about an hour, then frozen
Sloppy Joe/Beef Mix: Cooked ground beef, tomato sauce, Sloppy Joe seasonings
Pancakes (leftovers from breakfast, separated by wax paper and layered into a ziploc bag & frozen, then heat in toaster like Eggos)
Waffles (leftovers from breakfast, separated by wax paper and layered into a ziploc bag & frozen, then heat in toaster like Eggos)

Okay, that leaves us with three more sections, that are not frozen goods...

Dry Goods
Bisquick-type mix
Muffin mix
Pancake mix
Ritz Cracker Crumbs
Breakfast Flats mix
Rice flour
Cream of Rice cereal
*recipes for this section, I will post soon. Of course, you can always do a search online or visit me on Pinterest and check out my Breakfast board, or Mixes & Spices board for recipes/ideas.

Cook & Can
Chicken Broth- Made from boiling chicken and/or chicken bones and veggie end pieces/clippings
Chicken Stock- (unflavored)for dogs
Leftover Soup (soup that didn't get eaten as leftovers, the next day)

Weekly Pre-Makes
Lunchables: lunch meat, cheese, crackers-- cut up and divided into square “lunchable” inspired containers
Salad mix: red lettuce, green lettuce, romaine, spinach – broken up into salad-bite sizes, and then mixed together and put into Ziploc gallon bags WITH a paper towel inside to absorb moisture, then rolled and squeezed to get excess air out
Breakfast Flats (like Belvita or Quaker Breakfast Flats)

So… I have this list in a sheet protector
(yeah, I know – I said that already),
and I do the same thing I do regarding my Menu/Calendar--

I write on the paper (w/pencil, that you of course, can use a fine tip eraser marker if you want) next to each item how much I need of each.

Or, like the Pepper/onion mixes – I already know how much I make by now--
Example:
6 green bell peppers
2 bunches of green onions
8 white onion
1 bunch cilantro etc. etc.

Then, I put the sheet in the protector, grab an eraser marker and cross out (on the plastic) the items I'm NOT MAKING.
And you'll notice, I marked a few of the numbers with RED notes, to explain what you're looking at...

And THEN...
I keep a different color eraser marker in my apron, and as we make this and that – I cross them off, until we're done.

2-3 days of roughly 4 hours each, of prep work.

And that's all it takes, and I'm done cooking for the month, and usually with extra to carry us into the next month as well,
or for those days when there's unexpected extra mouths to feed.

Now, again, if I find I don't have time, or don't feel like it, or we have guests – whatever, I have already cooked and ready ingredients that are part of a HUGE ENDLESS MENU… The menu in my head, which is fueled by a knack for being able to throw stuff together,
regardless of a recipe.

Flexibility – so important.

And, you know what else is important?

No “Fend for Yourself Nights” AND-- Lunches are covered.

How? Well…

The leftovers/Lunches happen, because I ALWAYS make more than what we're going to eat that night, and since leftovers are good 2-3 days, if kept in the fridge, in quality Tupperware/plastic storage containers, this also means = Money $aved.

No “Fend for Yourself” nights ALSO = Money $aved, because if given the choice, they ALWAYS go for “the good stuff,” which is usually the expensive stuff, as well… Bread usually runs $3.25/loaf, not expensive? Add everything that goes into a sandwich, multiply it by nine…
and, uh--yeah…
To each their own, but I'm not trying to spend that kind of money, by being too lazy to make sure there's enough (made)food to eat.

Well, that's that lesson.

Below you will find the Printable, with extra space in case you think of stuff to add.

Again, you can totally use your whiteout tape, or ask for an adjustment (one time) to customize it how you want.

**Also, your copy will more than likely printout darker and more vivid... I kinda need new toner
and I'm too cheap to buy it until I'm REALLY out!

And again, if you have questions or need help… Contact me.

One LAST THING...

I AM SUPER TIRED... BUT, I am posting the Thanksgiving Lesson as soon as I am done with this.
So Don't GIVE UP ON ME!!! Please?! I AM trying....

Be back shortly!

CLICK BELOW to download your FREE Pre-make PRINTABLE!

mealplanningpremakesprintable_tbcooper.pdf
File Size:	69 kb
File Type:	pdf

And ONE MORE--MORE thing...

Expect tutorials out of this course too.

I made sure we took LOTS of pictures, so I'll be making short 'How to' lessons, like how to de-bone chicken thighs for boneless chicken, and how to cut cabbage, etc.
+Recipes too!

And if you've missed any of the Lessons, so far...

Announcing the FREE Meal Planning Course(Why I Meal Plan & how my method is Different)
Lesson #1 (Meal Planning Binder, Calendars & Grocery Lists)
Lesson #1.5 (How I Organize Meal Planning in the Household)
Lesson #2 (How to Make your Grocery Lists for the Month)
Lesson #2.5 (Meal Prep Kitchen Necessities)

0 Comments

10/23/2016 0 Comments

FREE Meal Planning Course--Lesson #1

© T.B. Cooper

****Sorry I was late, family was over for our monthly Birthday gathering... Plus, I wanted to make sure this was/is as close to perfect as I can get it. But, it is still Sunday here, on the West coast... just saying ;)

Okay, so...

Meal planning/prepping makes sense in this crazy hectic world we live in.
Many people already do this, and a simple search online, will lead you to thousands of brilliant folks doing it and very kindly sharing that info. But let me save you some time… Here are five clever sites to show you some of the Meal Planning Techniques that many others are using right now.

My Meal Prep Sunday

New Leaf Wellness

Mommy Savers

Richly Rooted

Meal Planning Magic

Now, I promised you something different.

And different, you shall have.

But – where to start?
............………? ..............……!

Okay, the other day when I announced this Meal Planning Course, I told you to print out the Cover Sheet and Spine Label, and to grab (at least 12) tab divider thingies, for your new Meal Planning Binder. Which hopefully you currently have it--a (Clear-View) Binder, ready to go.

If not, we'll wait 'til you catch up....
.........
(Download them below, if you didn't get a chance to)vvv
.........................

mealplanningbindercover_tbcooper.pdf
File Size:	28 kb
File Type:	pdf

mealplanningbinderspine_tbcooper.pdf
File Size:	21 kb
File Type:	pdf

……...................................................................Ready now? Good.

So I had suggested 12 dividers (at least) so you can keep track, month by month or (better yet) plan your Meals & Budget,
months in advance! Either or, I think 12 tabs for 12 months is a good start.

So go ahead and label the tabs. January through December.

Done? Okay, moving on…

**I would add, that you'll probably want five or six more tabs, and as this course progresses I'll explain why.

Before you go yelling me, just accept it. People are different, and like doing things a certain way. You might decide you will use other binders/folders for the other sections I'll discuss, or some of the “worksheets” you might want to just keep in the side pockets of the binder. So you never know.

Also, you might want to punch three holes in a standard sized manila envelope and label it “receipts” if you need a spot to put them, or have a desire to keep them… and stick the envelope in the binder. It's not what I do, but you may want to.

Okay. So, here is your first “lesson,” which is your basic “How to plan with a calendar, all of your meals,” lesson...
This will be/might be pretty similar to other Planners, by the way… just so you know, but I have to start from the beginning, in case there are viewers who are just getting introduced to Meal Planning/Prepping.

*Below, you will see five forms to print out. 4 are calendars, 1 is a Weekly Meal Planner

*Download/save them ALL to a safe spot on your computer.

mealplanningbreakfastcalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

mealplanninglunchcalendar_tbcooper.pdf
File Size:	57 kb
File Type:	pdf

mealplanningsnackcalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

mealplanningdinnercalendar_tbcooper.pdf
File Size:	58 kb
File Type:	pdf

weeklymealplanner__tbcooper.pdf
File Size:	21 kb
File Type:	pdf

*Since next month is November, starts on a Tuesday, and ends on a Wednesday, print out all four Calendars
(you'll do this, regardless of the month, each month)
and print
five of the Weekly Meal Planner (one sheet per week of the month you're planning for).

**NOTE: the 1st 4 Worksheets need to be PRINTED in "Landscape," & the last one needs to be PRINTED in "Portrait."
If your Printer for PDFs isn't already marked to 'Auto portrait/landscape' be sure to check the orientation BEFORE PRINTING.
Also, select 'Actual Size' as opposed to 'Fit," that way you have a bit more writing room.

The 4 Calendars

*All four calendars are NOT DATED, but are labeled for the days of the week, with (my) meal category for that particular day.

***** BTW, if at any time you do not like my “choice” for the day of the week, you can – like I do when I want to change a form option – use whiteout tape, and write what you'd like, instead. I am really addicted to whiteout tape,
just FYI (here's a great deal on Amazon, this is what I buy).
Or, until there are too many requests, for now, just Contact me – I'll gladly change the meal options per your request,
ONE TIME so make sure you are clear and concise, and thoroughly well researched in your options.
****I suggest whiteout for at least three months, before you're absolutely sure.

*Now, date your Calendars and Weekly Meal Planner accordingly. There are little squares at the top right corner of each day on the
Meal Planner, to write the date in, but on the Calendars I just write them in, freestyle (also in the upper right-hand corner of each day).

*I suggest for the time being, you use my suggestions for meals, and fill in the days with the appropriate (what you like) versions of the choices.

Let's start with Breakfast.....

Breakfast has these options:

Casserole/French toast
Muffin
*Cold Cereal
Muffin
*Cold Cereal
*Oatmeal
Pancakes or Waffles

*For these options, I just write (“) in the days beneath them, because these are days the kids/family get to pick what they want from store-bought cereal and oatmeal (Gasp! Don't worry, you can buy organic or cardboard – that's all your choice).

Casseroles
French Toast
Pancakes
Waffles

>For these, I like to alternate the choices, one week this – one week that, but I also take into consideration what is for breakfast on the weekend that my family will be staying over… Also in respect to whose birthdays we might be celebrating, and what are their preferences..etc.

>For recipes, you can Google them, go to allrecipes.com, or visit Pinterest. Here's a link to my Pinterest Breakfast Board. And a link to my Allrecipes Profile. (Although, I'll admit--even though I've had an Allrecipes account for MANY moons, I have poorly added to it, but some of MY FAVORITES are on there...)

And here's a few great Sunday Breakfast Ideas…

Crunchy French Toast
Overnight Praline French Toast
Breakfast Lasagna
Biscuits & Gravy Casserole
................................................................................

*For Muffins – again, check out some recipes.

**But, I also have some “tricks” that I'll cover in a semi-later lesson (since I don't do store-bought muffins). So for now, just fill in what you like/what your family likes.

Breakfast Muffins with Extra Berries!

Melting some butter on those berry muffins!

All ready to eat, Extra large Muffins and Mini ones for my Grand-baby!

Okay – The Lunch Calendar

Most of this calendar gets filled up with (“)'s. Soup options are usually Top Ramen (sorry, but we LOVE Top Ramen, but almost always it's only an option one or two times a month), or canned homemade soup. Leftovers are ALWAYS for lunch. Period.
*Except for my husband, who gets “special” lunches – with sandwiches, wraps, stuff for dipping, etc. (jerk).

1x/week a wrap is an option.
1x/week a sandwich is and option.

Wrap choices are either – chicken salad, tuna salad, or egg salad – in a tortilla.
Sandwiches are fair game – lunch meat, tuna (if it wasn't in a wrap this week), PBJ etc.

So basically, I only “write” in the wrap choices, again, alternating the choices between: chicken salad, tuna salad, and egg salad.
All other columns, are filled with (“)'s.

Lucky Charms Cereal Bars for St. Patrick's Day.

The Snack Calendar (2 snacks per day)

The Snack Calendar gets a lot of (“)'s, also.
Only the Cereal Bars do I fill in.
(And you'll notice, that Cereal Bars come after Jell-O/Pudding/Applesauce days so that they(my family members)
get only one Cereal Bar and one J/P or A)
The choices for cereal bars include: Coco Krispies, Fruity Pebbles, Rice Krispies, or Honey Bunches of Oats, & sometimes a Seasonal Cereal.

When fruit or yogurt is the available choice, they have a variety of different yogurts to choose from and/or
a banana, apple, orange, or whatever seasonal fruit is available.

When it's Jell-O/Pudding/Applesauce, I have my daughter make both the Jell-O (generic/store brand)and pudding, and fill small containers with them. I myself, dump a jar of applesauce into small containers as well, and all of it stays on the lower shelf of the refrigerator. This also helps out with snack options for my husband, when I make his lunch.

Chips – I buy one bag a week of 20 snack sized chip bags – everyone gets two bags each. This is probably one of the ONLY things I buy that is a Main Brand...

Sausage & Cabbage

The Dinner Calendar
For now, start brainstorming what kinds of food you'd like to have for your dinner meals next month.

***Bonus (-ish) here is a list of some meals I make for dinner, to give you a few ideas…

(You'll see we use more Rice than Noodles etc. & we eat A LOT of Cabbage, I'll explain in a later lesson, why)

Ground Eggplant & Sweet Potato Noodles

Casseroles
Broccoli Chicken & Rice Casserole
Beef Mac & Cheese Casserole
Chicken Enchillada Casserole
Chicken Tetrazzini Casserole
Chili Dog Casserole
Cowboy Casserole
Meatball Marinara Casserole
Meatball Sub Casserole
Mexican Lasagna
Philly Cheesesteak Casserole
Ravioli Bake with French Bread
Seafood Lasagna
Shepherd's Pie
Sloppy Joe Casserole
Stuffed Cabbage Rolls
Tuna Casserole
Chilis
Beef Taco Chili & Rice
Black Bean Corn Chili
Chicken Taco Chili & Rice
Chicken Tomatillo & White Bean Chili
Shrimp Cajun Chili
Soups & Chowders
Beef Vegetable Soup
Cabbage Soup
Chicken Fajita Soup
Chicken, Corn & Potato Chowder
Clam Chowder
French Onion Meatball Soup
Hearty “Everything” Soup
Meatball & Spinach Soup
Non-Creamy Tomato Soup
Potato & Onion Soup
Shrimp Wonton Soup
Split Pea & Sausage Soup

Main Type Dishes (Meat, Starch Veggie)
Beef Roast with Carrots & Potatoes
Beef, Cabbage & Noodles
Bourbon Pork & Rice
Cat Yetis(Ground Beef-Patties), Mashed Potatoes & Veggies
Chicken, Broccoli, Cheesy Shells
Chicken Pot Pie Biscuits
Corned Beef & Cabbage
Fajitas
Ghetto Pylamani (Frozen Raviollis cooked like Pylamani)
Greek Turkey & Zucchini Meatloaf Muffins
Ground Eggplant & Sweet Potato Noodles
Hawaiian Pork(or Spam) Cabbage & Rice
Honey Sesame Chicken & Rice
Italian Chicken Pasta or Rice
Lemon Pepper Chicken & Rice
Lime & Cilantro Chicken & Rice
One Pot Pasta (Vegetarian)
Orange Chicken & Rice
Pork Carnitas
Pork, Sausage, Cabbage & Rice
Pork(or Beef) Stroganoff
Salisbury Steak Meatballs & Rice
Salmon Asparagus & Rice
Salmon, Rice & Veggies
Sloppy Joe's
Swai, Rice & Baked Cabbage
Teriyaki Chicken & Noodles
Tilapia, Broccoli & Rice
Sandwiches
French Dip & Au Jus
Barbecue Pork Sandwiches
Ground Chicken Burgers
Ground Pork Burgers
Salmon Burgers
Tuna Burgers with Steamed Green beans

*When you're done with your calendars, fill in the corresponding meals with their matching letters on the Weekly Meal Planner Sheets…
Breakfast=B
Lunch=L
Snack=S
Dinner=D

vvvvvv^^^^^Examples ^^^^^ vvvvvv

Um...

I'd like to point out something SUPER IMPORTANT right now.

The next two months are (usually) the most expensive when it comes to food. You have Thanksgiving/Christmas/Hanukkah/etc....
family over – parties – holidays – etc.etc. etc.....

Now may not be the best time to learn how to “Meal Plan.” Especially when you might end up eating mac & cheese for the next month or two, just so you can have enough money for the festivities… I'm just pointing it out, so you'll keep that in mind. I'd hate for you to start this, feel like it's harder to do than you thought, and end up going greatly over budget etc. etc. and then on top of that-- end up giving up,
before you really ever get started.

What I'd like to see you do, ideally, is learn EVERYTHING you can from this course. Get all your ducks in a row, so to speak.
Then, from January on – Meal Prep the Hell out of your life.

New years are perfect for New habits.

I told you, I plan my year in advance.

Anyway, it's so much easier to learn from someone else's mistakes, than having to waste your time making the same ones, yourself.

Of course, you can still go through with this, right now, and succeed.

Just stay with me, okay?

(Of course, I did include pictures of what my November Plan looks like & you can copy if you want, I don't mind.
And just FYI, my family has been getting together on Saturdays for Thanksgiving for a few years now,
so that's why my November might seem a bit weird.
Also note: Thanksgiving "Day" Meal is NOT accounted for on the lists....
that, I can do a separate run through Menu/Grocery List, if you want?

Actually, I think I will. In fact, I will post my Menu & List around the 11th-ish, so be sure to watch for it!)

Also, now that I think about it, I think I'll go ahead and just post my Meal Plans, so you can see them as I go along, since I do them every month, regardless...

AND…
PLEASE, PLEASE, PLEASE – do not move ahead! I HATE having to answer questions that I haven't covered the material for yet. I'm the same way when home-schooling my kids. So please be patient. We'll get there. I promise!

Alright, here's a Recap –
Your “Assignment” is to have ALL of the following, done by Thursday, the 27th...
or whenever, it's not like I'm grading you or anything! LOL.

*Label tab dividers (possibly buy a few more)

*Download/save the Calendars and Weekly Meal Planner

*Fill in dates on the worksheets and fill out meals/ideas for November

*Fill out ONLY the Menu Side of the Meal Planner Sheets(the rest of the sheet will be covered in Lesson #2)

**Meet me back here, on Thursday the 27th, for Lesson #2 (How to Make a Grocery List--Like, the best-est list EVER) &
Lesson #2.5 (Meal Prep Kitchen Necessities)

and,

If you have any questions, please contact me.
& YES, I will post/share recipes as we go along, but if you have a request of something you saw on here, again... Contact Me.

**One more thing... I've got two Halloween Giveaways, that I'm helping to share/promote for some fellow authors
(Sharon Hamilton & Brandy Nacole), so before you leave, why don't you check out the verbiage on them
& possibly enter for your chance to win some FREE e-books and other cool stuff!

**Clicking below might financially benefit me if your click becomes a purchase.
Below link is an Affiliate Link. Just FYI.

0 Comments

10/22/2016 0 Comments

10 Pictures to Take Next Month-November

© T.B. Cooper

Traditionally speaking, there is a reason why we celebrate Thanksgiving in November; besides the whole Pilgrims & the Mayflower, etc. November is at the end of the harvest season, right before the onslaught of the harsh winter, where little seems alive,
and the world is stuck in a dark & monotonous endless gloom...

Going into the bleak and unknown future can seem a dismal prospect. Is it any surprise that the Ancients held festivals to welcome back the sun and its warmth and life giving attributes?

So,
How do you welcome something back? How do you encourage something, or someone, to return?

You show gratitude for its existence. Your appearance shows you to be thankful.

So it is with this reasoning, that I put together this list of pictures to take next month.

These are picture ideas to help you find what there is in your life to be thankful for.

As someone who practices Positive Thinking to overcome all of my ailments both mental and physical, I felt this was an important list to share with you. Some folks will find that they have ‘nothing’ good in their lives, or nothing to be happy for.
This is so greatly not true.
It is a matter of perspective.

Hopefully, this list will give you a sense of direction at the ending of one year as we look towards a new one…

10 Pictures to Take in November

*The first three are pictures I (personally) think you should try to take every month. They require you to just stop and observe the ever-changing world around you. As you take each picture, live in the moment, and realize that the challenges and miracle
of something as big as this universe we live in, existing now, and even beyond our own existence,
is a cause to just sit back and appreciate the simplistic beauty in just living…

A Sunrise

A Sunset

A Full Moon (Or the stars if you can get them)

Last leaves on a branch – to signify The End is really just the beginning. That Death only leads to Rebirth. Let this signify your rebirth.

A Reflection of “something” in a puddle of water – this signifies there is always a different perspective. Try seeing life from an angle you hadn’t tried before.

A Meal you are excited to eat/or helped to prepare – Let this be a reminder that your belly is full, when so many others are not. Gratitude should inevitably lead to charity. When you have so much. Willingly give to others so that your cup may continue to “runneth over.”

A Messy Counter or Table after Guests or a Visitor have left – So you can remember you had a visitor, and for a moment – you were (and probably still are)
Important to Someone.

An Evergreen Plant – some things can endure the coldest treatments – Be the Evergreen.

Something that represents an achievement of yours that you are proud of – Whether big, like a house, a car, a child – or small, like a pin that you received for Honorable Merit at work, or a mug that says your #1 – gifted from a subordinate… Take a picture of it. Let your heart fill with gratitude for your accomplishment.
When you visually praise the completion of your goals,
you make it easier to reach new ones.

Something that whenever you pass by it, makes you smile; tickles your fancy in one way or another – Sometimes it’s a child’s drawing on the refrigerator, or a statue in the park, or a billboard on a stretch of highway… Sometimes we get so used to seeing these things that they simply become part of the landscape, and we smile almost unconsciously. But live in the moment, recognize what made you smile. Take a picture of it, so you always have a “copy” of that happiness prompt… Unless, the thought of realizing one day, that “(it) used to be there, and since when has it been gone?” – Doesn’t bother you…

Sunrise. Photo Credit/Megan Morales

Sunset. Photo Credit/Tammy Dewees

Snow on Cactus. My "Desert Evergreen." Photo Credit/Me

So why did I include some pictures from others?

Because, silly...

These are NOT my November Pictures!!

Like some of these quotes? Re-tweet them, here.
*An Evergreen Plant – some things can endure the coldest treatments – Be the Evergreen. http://ctt.ec/epiC4
*Let your heart fill with gratitude for your accomplishment. http://ctt.ec/zfSdy
* When you visually praise the completion of your goals, you make it easier to reach new ones. http://ctt.ec/nwc1e
* Gratitude should inevitably lead to charity. http://ctt.ec/Gv0R7

I've also made this into a printable if you'd like to print it and have it with you...

10_pictures_to_take_in_november.tbcooper.pdf
File Size:	329 kb
File Type:	pdf

I would ABSOLUTELY LOVE if you'd share some of what you're thankful for...

Pictures, Comments, etc... Please Share?

You never know what effect you'll have on someone else's perspective....

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Mt. Charleston, as seen from my backyard.

Hello!

I’m T.B. Cooper, and I’m very excited to share my life with you. In between living on Pinterest, voicing political views of Equality (on Pinterest, Twitter and Tumblr), running an atypical farm in the Southern Nevada Desert, spiritually guiding & advising & fixing lives, and schooling my kids plus a bunch of others' kids (...that I'm not sure how they got here); you’ll find me fighting for desk space with my cats, attempting to keep their hair out of my tea, plugging my nose 'cause my bulldog likes to sleep & fart next to me, trying to actually do some work that makes ME happy…

I'm a woman of many traits and talents, some are better than others. In this Blog you'll find a little bit of everything. And I DO mean EVERYTHING!

Want to know more about me? Visit my About Page or we can talk (I'd love to hear from you), just head over to my Contact Page.

Don't miss out on my NEW SERIES, Tentaglian Empire: House of Tentagel. For details, click here.

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