Plus 1 Birthday Quotes

kid ever wanted to get pants for his birthday; don’t they remember their own childhood when they received pants? (Yeah, it’s probably a tradition.  As they have suffered, so must their child suffer!)               There it was, Pokémon Go on my phone… well, it wasn’t really my phone, dad had lent it to me… and it wasn’t brand new… dad had bought a newer model and gave me his old one, but I wasn’t complaining!  No, no, no, I wasn’t going to be the bratty kid who whines that he doesn’t have the latest phone, no.  It worked with Pokémon Go, it was fine.  Plus… this old phone had seen better days; its screen wasn’t perfect and its edges were rough… but it felt just right.  It was like… a pet or a Pokémon obviously.  I wanted to show

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

The ten rules of ikigai We’ll conclude this journey with ten rules we’ve distilled from the wisdom of the long-living residents of Ogimi: 1. Stay active; don’t retire. Those who give up the things they love doing and do well lose their purpose in life. That’s why it’s so important to keep doing things of value, making progress, bringing beauty or utility to others, helping out, and shaping the world around you, even after your “official” professional activity has ended. 2. Take it slow. Being in a hurry is inversely proportional to quality of life. As the old saying goes, “Walk slowly and you’ll go far.” When we leave urgency behind, life and time take on new meaning. 3. Don’t fill your stomach. Less is more when it comes to eating for long life, too. According to the 80 percent rule, in order to stay healthier longer, we should eat a little less than our hunger demands instead of stuffing ourselves. 4. Surround yourself with good friends. Friends are the best medicine, there for confiding worries over a good chat, sharing stories that brighten your day, getting advice, having fun, dreaming … in other words, living. 5. Get in shape for your next birthday. Water moves; it is at its best when it flows fresh and doesn’t stagnate. The body you move through life in needs a bit of daily maintenance to keep it running for a long time. Plus, exercise releases hormones that make us feel happy. 6. Smile. A cheerful attitude is not only relaxing—it also helps make friends. It’s good to recognize the things that aren’t so great, but we should never forget what a privilege it is to be in the here and now in a world so full of possibilities. 7. Reconnect with nature. Though most people live in cities these days, human beings are made to be part of the natural world. We should return to it often to recharge our batteries. 8. Give thanks. To your ancestors, to nature, which provides you with the air you breathe and the food you eat, to your friends and family, to everything that brightens your days and makes you feel lucky to be alive. Spend a moment every day giving thanks, and you’ll watch your stockpile of happiness grow. 9. Live in the moment. Stop regretting the past and fearing the future. Today is all you have. Make the most of it. Make it worth remembering. 10. Follow your ikigai. There is a passion inside you, a unique talent that gives meaning to your days and drives you to share the best of yourself until the very end. If you don’t know what your ikigai is yet, as Viktor Frankl says, your mission is to discover it.

I have to say I’m truly shocked at what men deem appropriate behavior in the modern dating world.” “You,” she said, pointing a finger at him. “YOU are shocked.” “I am. I’m not sure how you women put up with it.” “The struggle is real. Go on.” “Your emails all include emoticons, usually hearts and smiley faces, and your Netflix queue consists mostly of romantic comedies. Oh, and you’re a 34C. That’s just the stuff I can remember off hang. I’m sure there’s more.” She was horrified. “How do you know my bra size?” “I scrolled through your order history at Victoria’s Secret.” “Well, that’s not at all creepy,” she deadpanned. “Did you know there are items in your shopping cart? Sweaters. Lots of thick, long, skin-covering sweaters. Frankly, it confused me.” “”Maybe I already own plenty of lingerie. Considering I walk to work, sweaters are more practical. Plus, they’re awfully cute.” “I added a few things to your cart and checked out for you. I paid for it with my credit card. Expedited the shipping too, so you should have it by Monday.” “You ADDED a few thing?” “One hint: not sweaters.” “How wildly inappropriate.” “Kid in a candy store. Couldn’t help myself.” “How?” “Excuse me?” “You obviously hacked into my computer. How did you do it?” “I came in your backdoor.” “I’m certain you did not.” “I assure you that I did.” “Without even discussing it with me first? No preparation? No warning? Don’t you think that’s incredibly bad form?” He grinned. “Are we still talking about your computer? Because I find you utterly delightful right now?” ….. “Get out of my computer immediately, I’m willing to move past the fact that you hacked me, but it ends now.” “No more backdoor?” “No more backdoor.” He appeared crestfallen. “Ever?” “Never,” she said firmly. “Not even on my birthday or like a special occasion?” “Are we still talking about my computer?” she asked. “You probably are." ~ Heart-Shaped Hack: Kate and Ian #1

Caramel Celebration Cake Yield: 10–12 servings My mother always made birthdays a big to-do in our family, with balloons hanging from the chandelier and the most gorgeous birthday cakes on crystal cake stands. This caramel cake is certainly celebration worthy! 4 cups cake flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2-1/4 cups sugar 1/2 cup vegetable oil 1 cup butter 1-1/2 tablespoons vanilla extract 3 whole eggs plus 2 egg yolks 2-1/4 cups buttermilk Caramel Icing 1/2 cup butter 1 cup brown sugar 1/4 cup milk 2 cups sifted powdered sugar 1/2 teaspoon vanilla extract 1 pinch salt Preheat oven to 325 degrees F. Prepare 3 (8-inch) round cake pans by spraying with nonstick baking spray and lining with parchment paper cut rounds to fit bottom of cake pan. Sift cake flour, baking soda, baking powder, and salt into a mixing bowl; set aside. With a stand mixer, cream together sugar, vegetable oil, butter, and vanilla. Beat well at medium-high speed until light and fluffy. Beat the 3 whole eggs in, 1 at a time, then add in the 2 egg yolks. Fold in the dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Do not overmix the batter. Batter will be thick. Evenly divide batter between prepared pans and bake for 30–35 minutes or until toothpick inserted comes out clean. Allow cake to cool 10 minutes before turning onto wire racks to cool completely. Caramel Icing Melt butter and brown sugar together in a saucepan over medium-low heat. Add milk and bring to a boil, stirring constantly. Remove from heat and whisk in powdered sugar, 1 cup at a time. Using a hand-held mixer helps to smooth the icing. Add vanilla and salt. Add more powdered sugar for a thicker icing, if desired. As icing cools, it will set, so work quickly to pour and then spread icing over cake. This icing also works well for a sheet cake. If icing begins to set up, warm slightly in the microwave to make icing more spreadable. Note: This will be a thin layer of icing on the cake. If you want a thick layer, double the icing recipe. For layer cakes, lay sheets of wax paper around the cake as you spread on the icing to catch any overflow. TIP: Caramel icing is long known to be difficult, even for the most accomplished bakers. The key is to work quickly and spread the icing before it sets up.

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