ShE's NoT yOuR aVeRaGe MoM: Why live your life on facebook?

Thursday, October 7, 2010

Why live your life on facebook?

I love facebook, I won't lie. What I don't understand is the need some people have to update all their "FB" friends, play by play, all day long. This week alone I have found out that a set of friends are divorcing, that a relative is having marital issues too, that a "friend" only ever updates her statuses with the boring details of monotonous life and that another "friend" only wishes to influence me politically. If you and your partner are splitting, why do I need to read about it 10 times in one day? Shouldn't you be putting some of that effort into typing in status updates into working on your family? Just sayin'...and what's with all the lame teaser updates? " they say it's top secret...yeah, right.", what?! I can understand maybe teasing friends with actually news, maybe.There is this awesome sight lamebook (psst...it's not for the faint of heart, just warning you) that has the best of the worst facebook status updates from real people and I, for one, find it hilarious! You'll have to click the image to enlarge it.

My sis had an excellent point on her blog back in June (read it, she has a valid point!) about the problem with facebook and I agree totally. I know I spend a lot of time scrolling down the news feed checking on my 400 and something friends I've amassed (somehow), but honestly there are only a handful of them that I even have talked to in person (or otherwise) at any point in the last 10 years. It's fun to see what people are doing and where friends you've lost are at now, but seriously people! I would have been okay not to know what you had for lunch or that you are fighting with your spouse and pay attention to spelling for goodness sake! "Hmmmm... Have U ever notice when ur watching 2 1/2 men, the Mom always has the SAME outfit on..." I can understand being a little lazy in a texting forum, but otherwise you just look dumb and it's hard to read!
Seriously, I do love facebook and love that I can see what people I know or used to know are doing. I just wish some people would spend a little more time not making it so obvious that they have no life and perhaps should spend a little more time in actuality, just sayin'!;0)

4 comments:

Mamabyrd said...: Well, said! There are quite a few status updates I pass by because it gives me a headache to read them. YOUr computer has spell check please use it! I admit that I've posted silly status updates from time to time & occasionally I've posted something personal. Like today my mom asked me to keep our family & friends updated on how she is doing. The only way I can keep in touch with a lot of them is through Facebook.; October 7, 2010 at 8:11 PM
jgirl said...: I am known for posting stuff just for a laugh as well and personal stuff on occasion too...just not all the time and yes, they make Spell check for a reason! ;0); October 8, 2010 at 9:52 AM
Cara said...: He, he, he. ASfter the last couple of days I've had with Nathan's family I could use a laugh or two. Thanks. :); October 8, 2010 at 2:12 PM
Cara said...: After... that is. :); October 8, 2010 at 2:13 PM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Thursday, October 7, 2010

Why live your life on facebook?

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