Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, April 30, 2015

Skin cancer ~ it's no Joke!

I have had a recent and nasty bout with skin cancer ~ I put a happy picture on the top of the page. I didn't want my nasty face to appear in the blogger feed.
But even in this photo I had a small lesion that was in the center of my upper lip.
I have that freckled faced red head skin. I wear sunscreen in everything, and a hat, and have learned to love the beach under an umbrella. I see my dermatologist every 6 months. And yet, still things managae to sneak up.
About 5 weeks ago I had a biopsy of a small little 'spot' that was in the center of my upper lip. (I should have taken  picture of that and y'all would have thought 'What spot'? )
The word was that it would need to come off, sooner than later.
Here is one of the lessons I learned during this process.
*A dermatologist who is trained to do MOEs (a cellular mapping for cancer) is NOT a surgeon. They are doctors who have done a special training on taking out as much skin as needed.
*The second thing I learned is that God is bigger... If we will shut up and allow it.
My dear friend called a friend and the next thing I knew, I was in front of a plastic surgeon. (Like boobalicious waiting room and an adjoining spa)
I had to have an radical excision of my upper lip. . . And he was only willing to wait till the next morning.
* I also learned that squamous cell carcinoma of the lip is almost as aggressive as melanoma.

I took photos along the way, to show that while it was BAD. It healed . . .
It was a surgery that took several revisions to get all of the cancer. He was able to flap the skin from my inner lip to rebuild my upper lip.
I drank through a straw . . . Everything! Coffee, soup and even Chardonnay ~ can't keep a good girl down.
The healing was not fun, but it has healed fairly quickly.
Once I was able to get most of the stitches out, it was much more comfortable. Still sipping on a straw, but I was able to sleep lying down.
It will be always noticeable . . . But I am so grateful. * I also learned that lipstick can cover anything.
As I type this (forgive the goofs) I am about to get on my flight to Positano. . . With plenty of sunscreen and great lipstick! God is Bigger than anything we need to handle! Ciao y'all ~ Sandi

Saturday, April 25, 2015

PhotoHunt ~ FiX

The PhotoHunt for today is 'FiX'

As we say in the South ~ "I am fixin' to take a little trip" . . . back to Positano.

A view like this will Fix just about anything

Don't think that a little vino and some mussels won't be a part of the fix. . .

Just imagine sitting right here with me ~ that would fix any problems
(what problems???)

Check for all the other Fix Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Tuesday, April 21, 2015

Traveling Tuesday ~ Lemons!

Our trip to Italy is approaching.
 I am starting to dream about lemons and those fabulous views.

I am also joining Our World Tuesday
Y'all enjoy the ride~

Saturday, April 18, 2015

PhotoHunt ~ Ball

The PhotoHunt for today is 'Ball'

With my lack of time for blogging, I thought I would include a photohunt and a recipe. Because that is how the ball bounces these days.

This idea came from Chef Rob, because they have been doing pickled mustard seeds at Fisher's. This recipe is from BonAppetit magazine . . . it isn't exactly the same, but you get the idea.

Marinated Mustard Seed
1 cup apple cider vinegar
1/4 cup sugar
a pinch of salt
1/4 cup dry mustard seeds
1 sliced onion (a purple onion would be better)
Heat the vinegar and sugar until bubbling. Pour over the mustard seeds and sliced onion. Allow to sit.

The longer you let the seeds sit, the more the soak up the pickling solution. The bigger those little BALLS become.
That's it!
You can use them on salads or BBQ . . .

I served mine with a mess of greens and pork chops

Check for all the other Ball Photos on The Saturday PhotoHunt

Happy Hunting y'all~

Tuesday, April 14, 2015

Traveling Tuesday ~ Casa e Bottega

Y'all know how much I love Positano.

I am going to share some of my secrets ~ Casa e Bottega is one. Tanina is the owner, and it feels like you are sitting in her kitchen.

This is one of my favorite spots

This Fabulous gluten free chocolate torte is calling my name ~
They also offer fresh salads and smoothies... not common in a coastal Italian village.

It is a great place to look back over the village of Positano.

Is it a shop or a cafe?

It is a bit of Both ~ This is the Casa e Bottega FaceBook page
If you can't be sitting there, you can at least enjoy the action virtually.

Isn't that what Traveling Tuesdays are all about?

I am also joining Our World Tuesday
Y'all enjoy the ride~

Saturday, April 11, 2015

PhotoHunt ~ Yet

This Weekend's PhotoHunt is 'YeT'

I decided to stick with the theme that the laundry is hanging all over town . . .

and Not dry YET

That makes for some fun photo-ops

If you keep your eyes open and camera ready.

Check for all the other  Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Monday, April 06, 2015

Travel Tuesday ~ camera in hand

I don't always get the chance to post on Tuesdays . . .

But I have been inspired by this blog Entouriste ~ she is a wonderful photographer and always has her camera when she travels.

It reminded me of the thousands of travel photos I have (no kidding . . . thousands!)
I need to take the time to post a few now and then.

I am also joining Our World Tuesday
Y'all enjoy the ride~

Saturday, April 04, 2015

PhotoHunt ~ Aging

The photoHunt for today is 'aging'
Most of the time aging is thought of a negative process . . .
But when making limoncello ~ aging is the good thing.

I have posted about the process of making limoncello several times before. And . . . perhaps a few photos of me enjoying limoncello.
Here is the link to My Recipe for Limoncello

Aging is a part of the process. The lemon peels are soaked in alcohol for 40 days, or until all the yellow color is in the liquid and out of the lemon.

Aged alcohol ~ mixed with a simple syrup.

When Life Gives you Lemons ~ Make Limoncello.

Check for all the other Aging Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Wednesday, April 01, 2015

Cooking Light ~ April Fool's Day

This month for our Cooking Light Virtual Supper Club we are playing a little Aprils Fools with our menu. I am in charge of the appetizers, but I plan to bring an egg souffle.
I found  THIS Recipe in the volumes on the Cooking Light My Recipe search.

Creamy Baked Eggs with Asparagus
Butter for ramekins
6 thin asparagus spears, ends trimmed
4 large eggs
1/4 cup milk
1/4 cup lightly packed shredded pecorino
Pinch of sea salt
Freshly ground black pepper

 Preheat oven to 275°. Lightly butter two 4-oz. (1/2-cup) ramekins or ovenproof bowls and set in a baking pan just big enough to hold ramekins.
Slice asparagus thinly on the diagonal. Bring a small pot of water to a boil. Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered. (I skipped this step . . . I sauted my asparagus in olive oil with a little salt and pepper.)
In a bowl, beat eggs with milk until smooth. Stir in cheese and salt. Divide mixture between prepared ramekins. (I made three) Top each with half the asparagus and sprinkle with pepper.
Set ramekins in baking pan and put in oven. With oven door open, carefully pour hot water into baking pan up to the level of the eggs in ramekins. Bake until eggs are set in centers (touch to test), about 45 minutes. To remove ramekins, carefully pull oven rack out partway; lift ramekins from pan with tongs and set aside. Push rack with pan back into the oven to cool. Serve eggs immediately

I thought they were just the right little appetizer . . . but also worked for breakfast the next day.


Now . . . let's see what everyone else has brought for our April Fool's Supper.
Jerry has made Shrimp and Grits . . . April Fools. Where is he going to find real grits?
Val is making a Chicken BLT salad.
Susan is going to surprise us with her dish.
Sara is sailing in with Zucchini Boats and Ricotta Basil Mousse
Shelby is bringing a Rhubarb Trifle
Y'all enjoy ~
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