Author: QuiltLady

CARNITAS

The recipe I was given years ago lacked in flavor so I modified it and we’re extremely happy with the outcome. I’ve been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.
Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce on top of the green chiles and onions.  Cover it with foil and bake for 2 hours at 350°.
Then uncover it and bake another hour or until fork tender.  Remove the roast to a cutting board and shred it into bite sized pieces. 

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

Being the Perfect Hostess

Though Emily Post’s advice in the 1920’s was addressed to a different era, the fundamentals like common sense and common courtesy are elements still pertinent today. With our busy schedules today it takes a lot of work, just as much now as back then, to make a dinner party or weekend a success. The key is in the planning and preparation. You do not want to appear or feel stressed out. With the proper planning and preparation everyone will have a good time including yourself. In order for your guests to have a good time, you need to also.

Emily Post addressed several classifications; mealtime parties, weekend visits, uninvited guests, single women, lingering guests, liquor problems and unexpected gifts. While some of her information is a bit dated, the basics are still the same.

Mealtime Parties ~ Be ready* ahead of time, don’t plan on anyone being late. *Ready means not answering the door in your cleaning clothes with the dust cloth in hand, having the table set as well as the appetizers and cocktails ready to be served at the invitation time.

If this is a larger occasion with assigned seating, be sure to seat guests next to others that they will have things in common. Be especially aware if you have invited children how their placement will affect the mood of the affair.

If you have invited everyone for a backyard BBQ, don’t wear formal wear and diamonds! You want to put your guests at ease. While events today tend to be more casual, your job as hostess is still to put your guests at ease.

Make sure you mingle with all your guests and not keep yourself secluded in the kitchen.

Keep an eye on your guests refreshments. Make sure to offer more as necessary so they don’t feel awkward asking.

Weekend Visits ~ Communication is the key to a good weekend visit. Be sure to cover all your bases in the invitation. Let your guests know if they need their swimming suits or more formal dress for a special night. Let them know what equipment you have on hand if you’re planning on a day of tennis or golfing, etc…

When your guests first arrive be sure to give them a tour including where their room, the bathroom, towels and such are located. I like to also keep a small basket of essential toiletries (small sample shampoos, soaps, a toothbrush and traveling toothpaste) hung in the guest room. I also make sure there are always empty drawers and plenty of “real” hangers hanging in the closet. By real I mean hangers that are not the throw aways from the cleaners that won’t support a suit coat.

I also like to place fresh flowers in their room before they arrive. This isn’t sometimes possible in the winter and so I have a bright and cheery silk arrangement in there also.

If something is off limits be sure to say so up front. Maybe you have told them to make themselves at home and help themselves to whatever they like. You have a special dessert planned though that will use the fresh strawberries. They will not know to not eat the strawberries unless you have said so up front.

Share your plans by giving your guests a basic time line regarding what time you’ll be serving breakfast or leaving for the lake, etc…

If your guests are family or really good friends, don’t be afraid to ask for help when necessary. This will also make them feel more relaxed and promote a more relaxed atmosphere for the weekend.

Uninvited Guests ~ It is like Murphy’s law that an unexpected guest will always show up at the most inconvenient time. Other than normal common courtesy, you have no obligation to an unannounced visitor.

You do have several choices when they arrive at mealtime. If the meal will stretch to include additional portions invite them to stay if you would like. If it will not, feel free to explain to them that you were just about to eat and would they mind stopping by later. If you are on your way out to an appointment or another dinner engagement it is okay to let them know that if they would call first next time they are in the neighborhood you would be sure to be available to see them. All of this is at your discretion based on your relationship with the guests. You naturally always allow more leeway with family and close friends, but it is still your choice.

Single Women ~ In today’s world, this is not the problem it once was. Nowadays this pertains primarily to older women who may not want to arrive or depart by themselves. An attentive hostess will foresee this and ask someone near her if they would mind picking her up and bring her with them and then seeing her home also.

Lingering Guests ~ The best and effective way to end a party at the appropriate time is to close the bar. You could also stifle a hidden yawn, suggest to your spouse that you go to bed to allow your guests to get home or jokingly suggest your guests drop the kids off at school on their way home. You know your guests best and need to decide the best course of action.

Liquor Problems ~ This is pretty much the same today as it was then. As the host you are responsible for seeing that a drunken guest gets home safely. Their car keys should be taken away and discretion used based on each situation.

Unexpected (FOOD such as wine or cakes) Gifts ~ While it is thoughtful, it does not require a priority if it is unexpected. If you have already purchased a wine that coordinates with your menu or prepared a dessert for the meal yours should take precedence. Be sure to thank the donor and tell them how much you will enjoy their gift.

“What are the little things you do to make your guests feel at home?”

POTATO FRITTATA

POTATO FRITTATA
1 pound Yukon golds, scrubbed and thinly sliced
2 large carrots, thinly sliced
1/2 cup green onions, thinly sliced
2 tablespoons butter
1 tablespoons olive oil
6 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic, minced
3/4 cup grated cheese
1/2 cup halved cherry tomatoes
1 cup snap peas

  • Preheat oven to 375°.
  • Melt butter and olive oil in skillet over medium-high heat.
  • Add garlic and green onions, sauteing until fragrant.
  • Add potatoes and carrots in batches cooking until tender and slightly browned.
  • Drain on papertowels.
  • Layer potatoes and carrots in 9×9 baking dish sprayed with PAM.
  • Whisk together the eggs with the salt and pepper until beaten into a smooth consistency.  Pour over potatoes.
  • Bake uncovered 18-20 minutes or until frittata is dry on top.
  • Add cheese and bake until melted, 2-3 minutes more.
  • Serve with tomatoes and snap peas.

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

LEMON DOODLES

When I try a new recipe for the first time I make it EXACTLY as it is written.  Sometimes that makes for some seriously bad recipes.  The beauty of a cookie recipe is that you can make just a few to try them and then add to the recipe to change it, which is exactly what I had to do with these cookies.

LEMON DOODLES
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup flaked coconut
1 cup LAND O LAKES butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
*1 tablespoon lemon emulsion
*cinnamon sugar

  • Preheat oven to 400°.
  • In a large mixing bowl combine all ingredients, beating at low speed and scraping bowl often until well mixed.
  • Drop rounded teaspoons of dough 2 inches apart onto yngreased cookie sheets.
  • Bake 7-10 minutes or until edges are golden.
  • Remove immediately.
  • Cool completely.
*Now these were a bit lacking in flavor for us.  So I added a tablespoon of lemon emulsion.  They were a bit better, but still needed something so I then thought about the name and thought about Snickerdoodles and decided to roll them in cinnamon sugar and now we have a cookie!

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss. 

TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 9/16 YOGURT SANDWICHES GREEN BEAN CHICKEN CASSEROLE
TUESDAY 9/17 TOAST C.O.R.N. CHICKEN STEAKS w/ TOMATO BREAD PUDDING
WEDNESDAY 9/18 YOGURT SOUP CAJUN CHICKEN PASTA
THURSDAY 9/19 FRUIT CHEESE & FRUIT DULCE CORN ARROZ con POLLO aka CHICKEN & RICE WITH SWEET CORN
FRIDAY 9/20 CEREAL SALAD C.O.R.N
SATURDAY 9/21 CARAMELIZED BACON and ONION FRITTATA GRILLED APPLE CHEESE SPINACH & GARLIC SOUP w/ BACON CRISPS
SUNDAY 9/22 SHIRRED EGGS OVEN OMELETS CHICKEN STEAKS w/ LEMON PARMESAN SAUCE

GIVE YOURSELF A BIRTHDAY PRESENT

Three years ago I gave myself a birthday present and decided to make all my yearly appointments that I’d neglected the previous year while dealing with my in-laws.  I was dealing with a new city, new insurance region, new doctors. As with any insurance these days, I needed referrals to specialists.

When I received the first referral in the mail, I called to make my appointment. The receptionist was quite pleasant, but I was quite taken aback when she asked what my cancer diagnosis was.  I said I didn’t have one and she said I’m sorry we can’t see you then, but that’s good news.  I called my doctor back and asked for a new referral.  In all, I was seeking 3 referrals for 3 separate problems.  The next week I received the referral for problem number two and was met with a similar conversation with another receptionist.  Once again I called my doctor’s office back and started over on the referral process.  Next came the third referral for another doctor at the same facility.  I was met once again with the same conclusions, “sorry we can’t accept you because you have no cancer diagnosis”.  All of these referrals were to MD Anderson.  

My doctor’s office never did get any of the referrals handled with the insurance company. I called the insurance company myself and found that I didn’t even need a referral for my well woman exam in this region and they gave me the information for the UTMB women’s clinic.  It was here that I was finally seen and originally diagnosed.  It was here that a humble doctor said he wasn’t comfortable dealing with this and asked where I’d like to be referred.  I know and believe that all of these “misdirected” referrals were so that MD Anderson would be on the tip of my tongue.   When the doctor said the tumor was the size of large grapefruit I was distressed.  When he told me he was uncomfortable removing a tumor that size and wanted to refer me somewhere else, I said MD Anderson.

Spillage (yep, that’s a technical term) of tumor cells influences the incidence of local recurrence.  Spillage of tumor cells,  has a negative effect on survival rates. When the diagnosing doctor used the term “spillage”  I thought  he was making it up.  Then I looked it up.  Spillage is basically what happens when a tumor tears, rips or ruptures.

980 days ago, I was diagnosed with the “silent killer”, Ovarian Cancer.  Ovarian cancer, if detected early is 90 percent curable. But very few cases are discovered in the earliest stage. Then, there are miracles, while not many, and I am blessed to be one. Keep in mind I also believe one of the things that saved my life was a very progressive rhuematologist that helped learn to live without chemical drugs 28 years ago by convincing me to eat a healthy diet free of preservatives, altered sugars, etc… As she said if it’s blue and not a blueberry, don’t eat it and the same goes for orange.  Damn, there went the cheetos. The oncologist is convinced that the cancer had nothing in my body to thrive on because I eat healthy, fresh home prepared foods without hormones and preservatives.

When my surgeon, Dr. Diane Bodurka (a wonderful lady, doctor, surgeon, oncologist – there’s a good reason she’s head of the department)  said that she believed she got the tumor out intact without spillage, I felt relieved.  When she told me it was actually the size of a volleyball, had torsioned itself around everything, but not adhered to any major organs, I felt blessed. 947 days later – in the throes of REMISSION and alive to live another birthday I feel twice blessed.

When I was first diagnosed, they limited ALL my activity including driving in an effort to prevent rupturing the tumor.  Ironically the year prior had been full of strenuous activity, moving boxes and furniture – once again proving that my guardian angel was looking out for me.  The only symptom I ever had, I didn’t even know I was having because it mimicked a chronic appendix of some 35+ years.

Ovarian cancer is often called the “silent” killer because many times there are no symptoms until the disease has progressed and it’s too late.  Most die within five years of their diagnosis — because by the time doctors find the disease, it has already spread. Early symptoms of ovarian cancer are often mild, making this disease difficult to detect.  Sadly, a lack of symptoms from this disease means that about 75% of ovarian cancer cases will have spread to the abdomen by the time they are detected and, unfortunately, most patients die within five years. 

New methods for early screening of ovarian cancer are being investigated including ultrasound in conjunction with a blood test. The blood test may detect a cancer protein called CA 125, which is sometimes detected in the blood of women with ovarian cancer. This is the test that would have probably saved Gilda Radner’s life.

These tests are useful in evaluating tumor growth, however neither of them has been proven as a reliable way to screen for ovarian cancer.  In my own case, the blood work was within normal range while there was a volleyball sized tumor inside me.  Quite possibly they were within range because the tumor was still intact, having NOT spread, but no one knows for sure so be vigilant!!!

Ultrasound can detect changes, but it does not give enough information alone to diagnose ovarian cancer. The CA 125 blood test can return positive results when no cancer is present due to other conditions a woman may experience including fibroid tumors, endometriosis, pelvic infection, pregnancy, or other non-gynecological problems. 

The treatment for ovarian cancer varies according to a number of factors. For most women, the first treatment is also a diagnostic procedure which involves surgery to determine the extent to which the disease has spread. As a result of surgery, the cancer will be staged.

Stages range from I to IV, with I being the earliest and IV being the most advanced stage. Treatment of ovarian cancer is based on the stage and grade of the disease. A pathologist will determine the grade (how likely it is to spread) of the malignancy. 

Many times ovarian cancer and breast cancer are linked. Because of my family history with breast cancer (which is what I was always afraid of getting) I also had the genetic BRCA 1&2 tests done this year.  I would have cut off my breasts had they been positive.  Once again fortune smiled down on me.  The results were negative.  I guess one cancer was enough!

 Are You at Risk?

  • An immediate (mother, sister, or daughter) family member who has had ovarian cancer increases your risk of developing this disease about three times, giving you a 5% to 7% risk of future ovarian cancer.
  • When the cause is genetic, ovarian cancer usually shows up a decade earlier in each successive generation. (If your mother had ovarian cancer in her 60s, you stand a good chance that this disease will develop in you in your 50s.)
  • Genetic counseling is a good idea for women with a family history of breast or ovarian cancers. Women with a family history may opt for oophorectomy, although this procedure does not offer absolute protection it does reduce risk by 75% to 90%
  • Research has determined that women who use powders to dust their genital areas have a 60% higher risk of ovarian cancer. Feminine deodorant sprays can almost double your risk.
  • Women who use oral contraceptives for at least five years reduce their chance of developing ovarian cancer by half for the short-term following use and possibly for lifetime. The longer you use the pill, the lower your risk.
  • Having two or three children can cut your risk by as much as 30% over women who never conceive or give birth. Having five or more children reduces the risk up to 50%, and breastfeeding your children can further reduce your risk.
  • Tubal ligation reduces a woman’s risk up to 70%.

Remember, the best way to detect ovarian cancer is by regular  examinations.

Symptoms of Ovarian Cancer

If symptoms are present, they may include:

  • unusual abdominal feeling of fullness
  • pelvic discomfort
  • unexplained indigestion, gas, or bloating
  • pain during sexual intercourse
  • abnormal bleeding
  • swelling and/or pain in the abdomen

Ovarian Cancer Fact 1. Ovarian cancer is the leading cause of gynecologic cancer deaths among American women.

Ovarian Cancer Fact 2. Only 24 percent of ovarian cancers are diagnosed at an early stage, when the cancer is confined to the ovary. Most cases are diagnosed after the cancer has spread to other parts of the body, making it difficult to treat successfully.

Ovarian Cancer Fact 3. One woman out of every 55 (approximately 1.8 percent) will develop ovarian cancer at some point in her lifetime.

Ovarian Cancer Fact 4. Ovarian cancer is most common in women who have already gone through menopause. The average age for developing ovarian cancer is 61 years old.

Ovarian Cancer Fact 5. For the small number of women who are fortunate enough to have their cancer diagnosed before it has spread beyond the ovary, the chance for recovery is 85 to 90 percent. (A fact not lost on me)

Ovarian Cancer Fact 6. For the majority of women in whom the disease has spread beyond the ovary, the chance of living for five years after the diagnosis is 20 to 25 percent.

Ovarian Cancer Fact 7. A major risk factor for getting ovarian cancer is a personal history of breast, endometrial or colon cancer.

Ovarian Cancer Fact 8. The only sure way to diagnose ovarian cancer is through microscopic examination of abnormal fluid or tissue, obtained by needle aspiration (withdrawal of fluid or tissue from a suspicious area though a special, wide needle) or surgery.

Ovarian Cancer Fact 9. Hycamtin is one of the first of a new kind of anti-cancer drugs that kills cancer cells by inhibiting an enzyme essential to the replication of human DNA.

Give yourself a birthday present too and make your annual well woman appointment today.

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss. 

GIVE YOURSELF A PRESENT

Tomorrow is my birthday and three years ago I gave myself a birthday present and decided to make all my yearly appointments that I’d neglected the previous year while dealing with my in-laws.  I was dealing with a new city, new insurance region, new doctors. As with any insurance these days, I needed referrals to specialists.

When I received the first referral in the mail, I called to make my appointment. The receptionist was quite pleasant, but I was quite taken aback when she asked what my cancer diagnosis was.  I said I didn’t have one and she said I’m sorry we can’t see you then, but that’s good news.  I called my doctor back and asked for a new referral.  In all, I was seeking 3 referrals for 3 separate problems.  The next week I received the referral for problem number two and was met with a similar conversation with another receptionist.  Once again I called my doctor’s office back and started over on the referral process.  Next came the third referral for another doctor at the same facility.  I was met once again with the same conclusions, “sorry we can’t accept you because you have no cancer diagnosis”.  All of these referrals were to MD Anderson.  

My doctor’s office never did get any of the referrals handled with the insurance company. I called the insurance company myself and found that I didn’t even need a referral for my well woman exam in this region and they gave me the information for the UTMB women’s clinic.  It was here that I was finally seen and originally diagnosed.  It was here that a humble doctor said he wasn’t comfortable dealing with this and asked where I’d like to be referred.  I know and believe that all of these “misdirected” referrals were so that MD Anderson would be on the tip of my tongue.   When the doctor said the tumor was the size of large grapefruit I was distressed.  When he told me he was uncomfortable removing a tumor that size and wanted to refer me somewhere else, I said MD Anderson.

Spillage (yep, that’s a technical term) of tumor cells influences the incidence of local recurrence.  Spillage of tumor cells,  has a negative effect on survival rates. When the diagnosing doctor used the term “spillage”  I thought  he was making it up.  Then I looked it up.  Spillage is basically what happens when a tumor tears, rips or ruptures.

980 days ago, I was diagnosed with the “silent killer”, Ovarian Cancer.  Ovarian cancer, if detected early is 90 percent curable. But very few cases are discovered in the earliest stage. Then, there are miracles, while not many, and I am blessed to be one. Keep in mind I also believe one of the things that saved my life was a very progressive rhuematologist that helped learn to live without chemical drugs 28 years ago by convincing me to eat a healthy diet free of preservatives, altered sugars, etc… As she said if it’s blue and not a blueberry, don’t eat it and the same goes for orange.  Damn, there went the cheetos. The oncologist is convinced that the cancer had nothing in my body to thrive on because I eat healthy, fresh home prepared foods without hormones and preservatives.

When my surgeon, Dr. Diane Bodurka (a wonderful lady, doctor, surgeon, oncologist – there’s a good reason she’s head of the department)  said that she believed she got the tumor out intact without spillage, I felt relieved.  When she told me it was actually the size of a volleyball, had torsioned itself around everything, but not adhered to any major organs, I felt blessed. 947 days later – in the throes of REMISSION and alive to live another birthday I feel twice blessed.

When I was first diagnosed, they limited ALL my activity including driving in an effort to prevent rupturing the tumor.  Ironically the year prior had been full of strenuous activity, moving boxes and furniture – once again proving that my guardian angel was looking out for me.  The only symptom I ever had, I didn’t even know I was having because it mimicked a chronic appendix of some 35+ years.
Ovarian cancer is often called the “silent” killer because many times there are no symptoms until the disease has progressed and it’s too late.  Most die within five years of their diagnosis — because by the time doctors find the disease, it has already spread. Early symptoms of ovarian cancer are often mild, making this disease difficult to detect.  Sadly, a lack of symptoms from this disease means that about 75% of ovarian cancer cases will have spread to the abdomen by the time they are detected and, unfortunately, most patients die within five years. 

New methods for early screening of ovarian cancer are being investigated including ultrasound in conjunction with a blood test. The blood test may detect a cancer protein called CA 125, which is sometimes detected in the blood of women with ovarian cancer. This is the test that would have probably saved Gilda Radner’s life.

These tests are useful in evaluating tumor growth, however neither of them has been proven as a reliable way to screen for ovarian cancer.  In my own case, the blood work was within normal range while there was a volleyball sized tumor inside me.  Quite possibly they were within range because the tumor was still intact, having NOT spread, but no one knows for sure so be vigilant!!!
Ultrasound can detect changes, but it does not give enough information alone to diagnose ovarian cancer. The CA 125 blood test can return positive results when no cancer is present due to other conditions a woman may experience including fibroid tumors, endometriosis, pelvic infection, pregnancy, or other non-gynecological problems. 

The treatment for ovarian cancer varies according to a number of factors. For most women, the first treatment is also a diagnostic procedure which involves surgery to determine the extent to which the disease has spread. As a result of surgery, the cancer will be staged.

Stages range from I to IV, with I being the earliest and IV being the most advanced stage. Treatment of ovarian cancer is based on the stage and grade of the disease. A pathologist will determine the grade (how likely it is to spread) of the malignancy. 
Many times ovarian cancer and breast cancer are linked. Because of my family history with breast cancer (which is what I was always afraid of getting) I also had the genetic BRCA 1&2 tests done this year.  I would have cut off my breasts had they been positive.  Once again fortune smiled down on me.  The results were negative.  I guess one cancer was enough!

Are You at Risk?

  • An immediate (mother, sister, or daughter) family member who has had ovarian cancer increases your risk of developing this disease about three times, giving you a 5% to 7% risk of future ovarian cancer.
  • When the cause is genetic, ovarian cancer usually shows up a decade earlier in each successive generation. (If your mother had ovarian cancer in her 60s, you stand a good chance that this disease will develop in you in your 50s.)
  • Genetic counseling is a good idea for women with a family history of breast or ovarian cancers. Women with a family history may opt for oophorectomy, although this procedure does not offer absolute protection it does reduce risk by 75% to 90%
  • Research has determined that women who use powders to dust their genital areas have a 60% higher risk of ovarian cancer. Feminine deodorant sprays can almost double your risk.
  • Women who use oral contraceptives for at least five years reduce their chance of developing ovarian cancer by half for the short-term following use and possibly for lifetime. The longer you use the pill, the lower your risk.
  • Having two or three children can cut your risk by as much as 30% over women who never conceive or give birth. Having five or more children reduces the risk up to 50%, and breastfeeding your children can further reduce your risk.
  • Tubal ligation reduces a woman’s risk up to 70%.

Remember, the best way to detect ovarian cancer is by regular  examinations.

Symptoms of Ovarian Cancer

If symptoms are present, they may include:

  • unusual abdominal feeling of fullness
  • pelvic discomfort
  • unexplained indigestion, gas, or bloating
  • pain during sexual intercourse
  • abnormal bleeding
  • swelling and/or pain in the abdomen

Ovarian Cancer Fact 1. Ovarian cancer is the leading cause of gynecologic cancer deaths among American women.

Ovarian Cancer Fact 2. Only 24 percent of ovarian cancers are diagnosed at an early stage, when the cancer is confined to the ovary. Most cases are diagnosed after the cancer has spread to other parts of the body, making it difficult to treat successfully.

Ovarian Cancer Fact 3. One woman out of every 55 (approximately 1.8 percent) will develop ovarian cancer at some point in her lifetime.

Ovarian Cancer Fact 4. Ovarian cancer is most common in women who have already gone through menopause. The average age for developing ovarian cancer is 61 years old.

Ovarian Cancer Fact 5. For the small number of women who are fortunate enough to have their cancer diagnosed before it has spread beyond the ovary, the chance for recovery is 85 to 90 percent. (A fact not lost on me)

Ovarian Cancer Fact 6. For the majority of women in whom the disease has spread beyond the ovary, the chance of living for five years after the diagnosis is 20 to 25 percent.

Ovarian Cancer Fact 7. A major risk factor for getting ovarian cancer is a personal history of breast, endometrial or colon cancer.

Ovarian Cancer Fact 8. The only sure way to diagnose ovarian cancer is through microscopic examination of abnormal fluid or tissue, obtained by needle aspiration (withdrawal of fluid or tissue from a suspicious area though a special, wide needle) or surgery.

Ovarian Cancer Fact 9. Hycamtin is one of the first of a new kind of anti-cancer drugs that kills cancer cells by inhibiting an enzyme essential to the replication of human DNA.

Give yourself a birthday present too!
Make your annual well woman appointment today.

PARMESAN MUSHROOM CHICKEN

PARMESAN MUSHROOM CHICKEN
4 thin skinless, boneless chicken steaks
seasoned flour (I use Wondra with salt & pepper)
1/4 cup buttermilk
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced mushrooms
1/2 teaspoon fresh thyme
2 cloves garlic, minced
1 cup white wine
1/2 cup heavy cream
1/2 cup Asiago Parmesan

  • Combine WONDRA flour with salt and pepper – mix well.
  • Dip chicken in the buttermilk and then dredge in the flour mixture.
  • Heat butter and saute’ chicken until golden.  Remove from skillet and keep warm.
  • Add olive oil.
  • When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
  • Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
  • Slowly add the heavy cream, stirring constantly until well blended.
  • Add Parmesan cheese, stirring until melted.
  • Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.