I Purchased a Affiliate Marketing Kit Thingy

So, I purchased an Affiliate Marketing Kit. This kit is called 1 2 3 One Hour Affiliate. 

Anyway, it is pretty interesting. The instructions state to create a blogger site that you connect to Amazon using your Amazon affiliate account and create a targeted gift site that targets a specific group such as teens, or knitters or hunters. 

I'm giving it a try and so far I have created a blogger site called GiftStoreForTeens.blogspot.com. I'm hoping it will get some traffic and I will have it built up by the time people start shopping this year. 

I'll be sharing the results of this experiment. I really want to find out if it works and if it does then I'll report it here. I don't have much to say so keep an eye on this space if you want to know who this turns out.. 

How can I help you?

Since day one that I started Work at Home Boomer, my challenge has been trying to figure out how to help you.

Today, right now, the writing of this post I actually don't know if I have any readers. I could look at the google webmaster reports and see if I have any unique visitors but there is a part of me that I think I would just be discouraged. 

So I have decided to just keep writing and building and coming up with more content and trying to offer value to anyone that comes across this blog. If they like it I have to trust that they well return. 

I am determined to figure this out and I don't have a lot of money to pay for many of the affiliate marketing coarse that I see offered online. Some of them you can hire as a coach but the cost is way out of my budget. I have a little money to work with and I hope to learn from those and pass that information at a low cost on to you. 

You can take this journey with or without me but I am going to make affiliate marketing work. I don't know what it will look like when I get there but I will get there and I'll share it from nothing which is where I am at today, which is July 19th 2017.

I hope that reading my journey you learn what works and what does not work and as we go along I am going to keep posting recipes crafts, methods for doing affiliate marketing and just doing the things that I love.

Tortilla Soup

This soup is a basic Tortilla Soup. You can use any kind of meat of choice such as shrimp, beef, or chicken. When I make this soup is it because I have some leftover meat that is just enough for the soup. That is about 8 to 16 ounces of meat. This soup has a really nice flavor that you can make hot by adding more jalapeno pepper or you can leave it mild and not add any pepper.
You can add bean or not add beans, however I do suggest that if you add beans that you rinse them very well before adding them.
In this recipe I use organic plain greek yogurt or if you want, you can use sour cream.
Like I said the recipe is very flexible which is nice because you can make this recipe fit most diets including Whole 30, Paleo, Gluten Free, Weight Watchers, or Slimming World just to name a few.
Based on your diet you can modify the ingredients to fit your needs.

Print Recipe
Tortilla Soup
This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Instructions
  1. In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
  2. Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
  3. If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
  4. Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
  5. Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.
Recipe Notes

At the moment I don't have a picture but next time I make it I'll take photos.

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Maintaining Cast Iron Cookware – The Truth About It All

Have you read the long drawn out methods for "seasoning" your cast iron cookware?

I have and it's just overkill.

I read all the time where people post this long drawn out method for seasoning cast iron cookware.  Ya know, the one that says lather your cookware with oil and bake it in the oven at some temperature for over and hour then let it cool and wala!

Really? I have had cast iron pans for all my life. Sure, I had a while that I tried the nonstick cookware and it was really nice but it wore off and if it can ware off then I think I must be eating it in my food. Yuck. So I don't buy any kind of nonstick cookware.

In fact my cast iron is pretty much nonstick and it stays that way very easily. So, my intention of this post is to share my methods for maintaining my cast iron pans.

First there are a few rules like knowing what kind of foods and recipes tend to be reactive to the metal. I probably would not make a dish like a spaghetti sauce with tomatoes that are very acidic and have it simmering all day in cast iron. For that just break out the stainless steel sauce pan and let it simmer to your hearts content. Reactive metals such as aluminum, copper, iron, and steel (not stainless), are all reactive metals. If you are cooking food that is high acid or alkaline, the food may take on the taste of the metal but that is for another post.

All cast iron that you buy these days has already been "seasoned". In fact just to let you know all you really need to do is just clean the pan with some soapy water to get the industrial gunk off.  That is the only time that I absolutely insist you use soapy water to clean the cast iron. You want to make sure you clean the industrial oils off the outside of the pan. Then apply a nice think coating of a good oil or lard and heat it up right on the stove to sizzling hot. Once the pan has cooled then use my salt method to clean the pan and start cooking. Cast iron is a very porous metal and the best way to "season" it is to just use it. The key to having great cast iron cookware is how you care for it.

It is not a good idea to use soap. The only reason to not use soap is because it is difficult to get the soap completely off the pan. Once in a while does not cause any harm as long as you coat the pan with a fresh coat of oil for storing. My favorite way of cleaning my cast iron is with good old salt and a paper towel. In my 10 inch pan I put about 1/2 tablespoon to 1 tablespoon of salt in the pan and using a paper towel I scrub the pan with the salt. The salt will scrub the surface to shinny clean. Just dispose of the salt when you are done. The advantage of using salt is that it has antiseptic properties and will keep the pan fresh and you probably won't need to oil the surface before storing.

If you have a situation where you just left that food in there too long and it burned to the bottom, all you have to do is while the pan is hot, remove the food or what is left of it and turn off the burner then add some water to the pan to deglaze the bottom. The "deglaze" from the burned food you probably won't want to keep. NOTE: Do not do this if you have standing hot oil in the pan.

Ok, here is my disclaimer. Be careful when putting water in a hot pan. No standing hot oil can be in the pan just the burned on food the you want to remove. Some oil coating the surface is OK. Do not stand too close and make sure that children and pets are not in close proximity. When you put water in a hot pan there is lots of steam and splattering. In fact if you can place the pan in the sink and then turn on the water over it that is a little less messy and a little safer. If there is a lot of oil in the pan then you will have to wait for the pan to cool down remove the oil and discard it. Then heat the pan and do the water cleaning thing.

Finally, if the deglazing method does not remove the food from the pan then you can still use the water cleaning method but this time you are going to put about 1 inch of water in the pan and literally cook the food off.  This cleaning would require oiling the pan before storing.

So that's how I treat my cast iron. Be sure to read my yearly conditioning that I do to keep them good as new.

Instant Pot Louisianna Style Spare Ribs

Spare ribs was the second thing that I learned to make in the Instant Pot. 

The first thing that I made was a 4 pound pork shoulder and it was absolutely delicious and I repeated that a few times. I had watched several videos showing people making spare ribs and I finally decided to make them.

Since then I have made them countless times and we (as in my husband and I) are now adjusting the pressure cooker time to get them cooked to the point that they are done and tender but stay on the bone enough to transfer them to the grill without them just falling off the bone. 

Just a quick point about adjusting time when using the Instant Pot. I first was adjusting the time in 10 minute or more increments. That does not work very well and I've had a few times where the ribs were not done. Since then our adjustments have been in one to 2 minute increments. We are getting it just about right with 2 racks of ribs. this time can change if you are getting baby back ribs or Louisiana style ribs or just standard trimmed spare ribs. Time will also be different if you are cutting the ribs apart individually or cooking them in slabs.

 

Print Recipe
Louisianna Ribs
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 20 minutes
Servings
Servings
Ingredients
  • 3/4 cup Beef or chicken broth
  • 2 Tablespoons Sage
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 2 cloves Crushed garlic
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Dry mustard
  • 2 Racks Louisianna Style Spare Ribs
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 20 minutes
Servings
Servings
Ingredients
  • 3/4 cup Beef or chicken broth
  • 2 Tablespoons Sage
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 2 cloves Crushed garlic
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Dry mustard
  • 2 Racks Louisianna Style Spare Ribs
Instructions
  1. Rinse ribs and cut them apart between the rib bones and separate.
  2. Keep the rack that comes with the unit in the bottom of the pot. Stack the ribs standing on end. Place the larger meatier side of the rib toward the bottom of the pot.
  3. I filled the pot completely then I add broth, sage, salt, pepper, garlic, cinnamon, dry mustard.
  4. I had two racks of ribs and so I really filled up the pot. This is too full so I have to take a few out but I did not get a picture of that. Make sure the food is not higher then the rim of the pot.
  5. Plug in the unit, place the lid on the unit and rotate the lid to the closed and locked position.
  6. Then close the steam vent by rotating it clockwise to the pressure lock.
  7. Press the Meat/Stew button and then adjust the time to 60 minutes for two racks. I suggest 35 minutes if you are cooking 1 rack. (Note: depending on your altitude you may have to adjust the time in the future but start with the above for your first time) Once the time is set if you do not touch the controls for 10 seconds the display will change to "On".
  8. 7. As the liquid heats and steams the pressure will build up in the pot and eventually the silver plug will engage and plug the pot. This is when the cooking starts and the timer will change from on and begin counting down from your setting.
  9. Wait for the timer to count down completely and DO NOT ATTEMPT to remove the lid of open the steam vent during the cooking process.
  10. Once the timer sounds, the internal temperature of the pot will automatically go to low. You can release the steam or you can leave the ribs in the pot and the steam will slowly release as the temperature cools inside the pot. I chose to release the steam by moving the steam vent to the Venting position. If you are a little afraid to do this use a utensil or put on a hot mitt to release the steam vent.
  11. Once the silver plug drops you can then remove the lid by rotating counter clockwise and then remove the lid from the pot. Take care to not lean over the pot and to keep you hands clear because the food inside is hot and there is still a lot of steam.
  12. This is what the ribs look like in the pot once they are cooked. They are a little pale and need to have some barbeque sauce brushed on them.
  13. You can place them on the grill, like I did, or you can place them on a cookie sheet and put them under the broiler in the oven for about 5 minutes. Just long enough to firm up the sauce and get a little carmelizing on them.
Recipe Notes

That's it! Takes about 1 Hour to cook two racks to perfection and because they are under pressure a lot of the flavor is contained. I used to par-boil ribs and then put them on the grill. Now with the Instant Pot I have perfect ribs and most of the cooking is done while I am watching some TV or on the internet.

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My Rack Accessory That I Use With My Instant Pot

I am always wanting to figure out how to cook different things in my Instant Pot.

I will say I have found a few that I just don't really prefer to cook under pressure. One of those being meat loaf. While you can cook meatloaf in the instant pot the time it saves it minimal and really not worth it. It still takes 30 minutes cook time in the Instant Pot and that is not counting the 20 minutes it takes to come up to pressure. As opposed to baking it in the oven that takes 1 hour and 30 minutes but enough of that.

The point is that there are foods that when you cook them you don't want them in a lot of water and the moisture or water is necessary for the Instant Pot to build up enough steam to seal and pressurize.

With this in mind, I have been regularly checking on Amazon for some kind of rack to elevate a pot. That way I can for example cook meat in the bottom of the pot and then in an elevated bowl cook potatoes without having them be submerged in the liquid that always occurs in the bottom.

My search on Amazon produced a couple of different choices. One of them being a simple rack to elevate food or a bowl. Here it is.

I stumbled across another rack that I though would be of good use and be able to serve two purposes. This rack is a hard boiled egg rack or soft boiled egg rack which ever you fancy. It still provides elevation but it also has the spots to place eggs in for hard boil. Here is what they look like.

Needless to say I purchased the egg racks and you can see me using them for the first time when I make BBQ Chicken and Wild Rice in the Instant Pot.

The racks come in two height one is 3 inches and the shorter is 2 inches. I used the 2 inch rack when I made the BBQ Chicken and Wild Rice.

Anyway, I thought I would add that to my blog. Just in case anybody ever decides to read something I have posted.

Sunday Afternoon Instant Pot BBQ Chicken Thighs and Wild Rice

OMG, its late Sunday afternoon. About 4pm to be exact. I'm trying to think of something for dinner and I don't want to run to the grocery store.

When I was very poor I had the talent of looking in the fridge and the cupboard and figuring something out. I always managed to just come up with something that would pass as a good meal. It seems like nowadays I'm not as poor and so I don't have to work as hard at being so frugal because I don't have money. Now that I'm thinking about it I really need to return to my use of figuring out great meals with what I have on hand and I'm going to do it today.

First I need to check the deep freezer which I always keep stocked with "something". <gone to check the freezer>....

OK, I'm back and I found a 2.3 pound package of frozen skinless chicken thighs and now I need something to go with it. Checking the pantry I have some wild rice, I have a can of artichokes, I have a can of pumpkin, cans of diced tomatoes. Hmm.

I'll check the refrigerator freezer...I have some frozen vegetables, frozen potatoes. On the counter I have some fresh potatoes.

Jeez, I have plenty to make a good dinner I just have to decide what to make. It is now about 4:16 so whatever I make it needs to take about 30 minutes or less.

I would like to make it in the Instant Pot and I've been wanting to try making rice in the Instant Pot so that's what it will be BBQ chicken thighs and wild rice in the Instant Pot all at the same time.

I don't know if this will be successful but at least I can figure this out. I want to make the wild rice in a separate dish in the Instant Pot. I recently got these racks that I can use to stack something in the cookpot. My idea is to put the chicken thighs in the BBQ sauce in the bottom then a small rack and then a dish containing the water and dried rice. The goal is to cook it all at the same time.

It's not over the top amazing but its good and something that I would make again. Here is my recipe. Oh and here is a link to the racks that I had purchased.

Print Recipe
Instant Pot BBQ Chicken Thighs and Wild Rice
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Instructions
  1. Place the olive oil in the Instant Pot and select saute.
  2. Place the chicken thighs in the pot and brown then on both sides.
  3. While the chicken is browning combine BBQ sauce, catsup, salt, pepper, garlic powder, onion powder, cumin, and honey in a small mixing bowl.
  4. Once chicken is browned on both sides use about 1/4 cup of water to just deglaze the bottom of the cooking pot. I could have used cooking sherry that would have been really good.
  5. Place chicken back in the pot and pour the BBQ sauce concoction over it.
  6. Prepare your favorite uncooked wild rice in a separate bowl. Add the rice, water, salt and optional butter.
  7. Place the lift rack in the pot that will be used to hold up the bowl of rice.
  8. Place the bowl of uncooked rice on the rack.
  9. Be sure to take a paper towel and wipe the rim of the cooking pot so that the seal seal if good when you place the lid on the Instant Pot.
  10. I first selected the Rice setting on the Instant Pot. That setting was 12 minute on Low Pressure. I figured the worst would be about 20 minutes I would lose and I could find out if that setting would work. However, after the Rice setting was done the rice was not done. I think with the combination of having the chicken and the rice together in the same pot was just not enough to cook the rice. I started the Instant Pot again and this time I used the Meat setting and I had it cook for 12 minutes. This time it worked.
  11. I removed the rice and the rack.
  12. At this point I moved the chicken to a oven safe pan which was my cast iron pan and placed it in the oven under the broiler for about 5 to 10 minutes to firm up the BBQ sauce.
  13. We had a nice side salad to go with the chicken and rice. It was just a good meal.
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Creamy and Rich Butternut Squash Soup

So, many of my recipes that I post I am thinking about my Grandmother. I think about what she would think about the dish, about the taste, would she be proud to serve it in her restaurant?

I have never made squash soup or pumpkin soup,

Print Recipe
Creamy and Rich Butternut Squash Soup
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Instructions
  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks, carrots and garlic, sweat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, salt and pepper, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up and bring to a boil. Then reduce the heat to simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add heavy cream and sour cream blend until smooth, either using an immersion blender or by carefully transferring to a blender.
  6. Transfer back to sauce pan and return to heat, add bacon and parmesan cheese reserving some for garnish. Add more chicken broth if necessary to reach desired consistence. Heat to desired temperature.
  7. Ladle into bowls and drizzle with sherry, cream and sprinkle with parmesan cheese.
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so this was a first. I studied a few recipes I found online and then I combined what I thought were the best parts of each recipe.

I liked the idea of using heavy cream and sour cream. The recipes I found used more than what I used but I figured if I’m using both I need to cut back a bit on both.

This soup came out surprisingly great! I could hardly believe it. Usually when experimenting with a recipe, I would make the dish and then decide if I liked it enough to make it again. If I am going to make it again I decide how I’m going to tweek the recipe to get it as delicious as possible.

This one, there was no doubt, I will make it again and as far as tweeking. Its done. Yum.

Oh, and one last thing. I made it in my crockpot. I’m sure it can be made in the Instant Pot and if anybody wants to try feel free to share.

 


Gluten Free Dressing/Stuffing

My daughter has found that she is gluten sensitive and I have a brother that also has removed gluten from his diet. They both claim to feel much better as a result.
I have also cut back on gluten and I am now trying to avoid it where I can do it easily. I figure sooner or later I'll probably figure our how to completely eliminate gluten.
As far as turkey goes I have stopped stuffing my turkey. I think if you "stuff" your turkey it is called "stuffing" and if you cook your "stuffing" separate it is called "dressing". Feel free to correct me on this.
Over the past four years I have been experimenting with a gluten free dressing that is as delicious as the regular version that contains wheat.
It took 4 years and this year I finally got it right. Here it is for you to try.

Print Recipe
Gluten Free Stuffing/Dressing
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Instructions
  1. Directions: Preheat oven 325 degrees. Have a very large bowl set aside for combining all ingredients. In a large skillet brown sausage, drain and add to large mixing bowl. Cut bacon into pieces and brown in skillet until crispy. Drain and add to large mixing bowl. Pour drippings from skillet leaving any bits add butter, onion and celery to skillet over medium heat. Cook until the onion is semi-transparent then add poultry seasoning, salt and pepper. Combine well, remove from heat and set aside. In large mixing bowl add cubed bread and butter, onion and celery from skillet. Stir together to combine ingredients. In a separate mixing bowl conbine wet ingredients of beaten eggs and broth. Pour egg and broth mixture over the entire contents in the large mixing bowl and mix them thoroughly. The bread should be slightly wet but not soggy. Place everything in a greased oven safe shallow 9x13 inch baking dish. Bake for 45 minutes covered. Optional ingredients: 1/2 c. Pecans chopped 1/4 c. raisins and 1/4 c. apple cut up 1/4 c. craisins and 1/4 c. pecans
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Instant Pot Turkey Drumsticks and Stuffing

I have a recipe that I have made countless times in a crockpot. This recipe is in fact perfect for a crockpot. I decided to try it in the Instant Pot to see how it would come out. Basically, this is turkey and dressing for 2 to 4 people without cooking the whole turkey.

I first saw this idea years ago in the early years of Stovetop Stuffing. Obviously, you can make this with Stovetop Stuffing which calls for 1 1/2 cups of water per envelope. When using Stovetop Stuffing for this recipe you reduce the water to 3/4 cup.

Over the years I stopped using Stovetop Stuffing and decided to just make my own stuffing for the dish, which is below. If you decide to make this in your crockpot or in your Instant Pot they both come out great and is a favorite when the cooler temperatures come in the fall.

When I make this dish I use my pot in a pot method so that the stuffing is not real soggy.

Print Recipe
Instant Pot Turkey Drumsticks and Stuffing
This is a great comfort food meal that is great when cooler temperatures and fall starts.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3 Tablespoons Butter
  • 1 medium Onion fine chopped
  • 2 stalks Celery fine chopped
  • 3 Tablespoons Poultry Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 3 cups Bread cubed fresh or frozon
  • 2/3 cup Turkey or Chicken Broth
  • 4 Fresh Turkey Drumsticks
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3 Tablespoons Butter
  • 1 medium Onion fine chopped
  • 2 stalks Celery fine chopped
  • 3 Tablespoons Poultry Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 3 cups Bread cubed fresh or frozon
  • 2/3 cup Turkey or Chicken Broth
  • 4 Fresh Turkey Drumsticks
Instructions
  1. In a large 10 inch or more frying pan melt butter.
  2. Add onion, celery, poultry seasoning, salt, and pepper and saute until onion is translucent.
  3. Add cubed bread and half the broth. Incorporate the ingredients.
  4. Transfer the prepared stuffing to a bowl that will fit inside the instant pot liner on top of the trivet.
  5. In the Instant Pot liner with the trivet in the bottom add 2 cups of water.
  6. Place the bowl of prepared stuffing on the trivet and make sure there is plenty of space around the bowl to allow steam to rise.
  7. Next place the 4 turkey legs on top making sure that they are inside the Instant Pot liner. Season the drumsticks with some salt, pepper and poultry seasoning.
  8. Place the Instant pot liner with the drumsticks and stuffing in the Instant Pot pressure cooker. Plug in the unit. (Off will show in the display)
  9. Place the lid on the Instant Pot pressure cooker and rotate the lid to the closed postion.
  10. Move the pressure valve to the Sealing postion.
  11. Select Poultry on the Instant Pot control panel and adjust the time to 60 minutes cook time. As long as you don't touch another setting the Instant Pot will begin the cooking process after 10 seconds.
  12. You will know when the Instant Pot cooking has completed when it beeps and goes to a warm cycle. The display will show and L with the time it has been in a warming state.
  13. Once the cooking cycle is complete you can release the steam by moving the Steam Release to the Venting postion or you can let the Instant Pot release the steam naturally. (Important: do not attempt to remove the lid until the float valve has dropped indicating that the pressure has dropped to a safe level)
  14. Once the steam has escaped you can remove the lid and you will have turkey drumsticks and stuffing hot and ready for dinner.
Recipe Notes

[recipe]This same recipe can be used in a crockpot but since you are not needing to build to pressure you don't need an inner bowl for the stuffing.

My only suggestion would be to spray the crockpot liner with a cooking spray to make cleanup easier and then put the drumsticks in the crockpot with the stuffing on top.

Put the lid on the crockpot and cook for at least 6 hours on low.

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Instant Pot Cooking Using a Pot in a Pot

So, if you have read any of my blog posts on cooking you know that I own a Instant Pot. This is the one that I have.

It is capable of 7 different functions which includes, soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize and Fermented Rice (Jiu Niang).
I will be making dishes using all of the functions above so make sure you check back.
This post is about using an inner pot inside the Instant Pot stainless steel liner pot. This is useful for making things that you may not want to have a lot of water added to the dish.

The first time I did this I was making meat loaf. I wasn't sure how well it would work placing the meat in the Instant Pot inner liner without enough water to pressurize the unit. I didn't want to add water to the meat loaf so I needed to kind of create a double boiler type of setup. Bear in mind that the pressure cooker relies on building up enough steam to push the float in the lid into place causing the inside to pressurize.
After turning it over in my mind of a while and trying out a few different bowls to see the best fit I settled for a 2 1/2 quart stainless steel bowl that sits nicely inside the unit. Take a look at these pictures.

20160905_03360320160905_033706Notice how there is space between the Instant Pot liner and my 2 1/2 qt. bowl. This is important because the steam has to be able to circulate.

20160831_173538

Once I found bowls that would fit nicely, I then proceeded to make my meatloaf. I added 2 cups of water to the Instant Pot liner and placed the trivet in the bottom.

Then I placed my 2 1/2 quart bowl on top of that and proceeded to cook my meatloaf.

It was then that I decided to check the internet for others doing the same thing. I found where others had done the same thing using a pyrex glass dish.

The important thing is to make sure that you have the room between the inner liner and whatever food bowl you use so the steam builds up and is not impeded.

About My Grandma

My Grandmother was an amazing cook. I don’t say this without having some testimonial type of information. Let me give you a little bit of background about my Grandma.

My Grandfather was a hemophiliac. He was a “Christmas Hemophiliac” also called “Hemophilia B”. Because of this incurable disease my Grandfather could not be fully insured for complications resulting from the hemophilia. It was not unusual for him to be hospitalized for bleeding and my Grandmother knew how to control it and would work with the doctors to keep him well. I can even remember a few times when they would be traveling and he would have a bleed and she would have to hospitalize him away from home. There were times that the doctors were not listening to her and she would check him out of the hospital and transfer him to a facility where they would listen to her experience and suggestions.  It sounds bad but because of her knowledge and planning for unexpected he had a very full life and lived to 82 years old and they were always able to pay cash for his hospitalization and when they bought a new car.

Anyways, I’m getting off base but I just wanted to help you to understand why it was important that my Grandmother be entrepreneurial.  I have always admired my Grandmothers entrepreneurial spirit and discipline. For example, when my Mom was a child she grew up in a Victorian house and my Grandmother always rented out the upstairs rooms  to people coming into our small tourist town, East Tawas, Michigan.

Additionally, when my Mom was young, my Grandmother decided to buy a restaurant. She told my Grandfather about it when he got home from work. It was called “Ossie’s Fine Food”. See my Grandfathers name was Osmand Ostrander. Here is a picture of it. Ossies Fine Foods with Sign

Grandma was the one that knew how to make things work and Grandpa was the brawn, and a social butterfly. I was probably about 5 or 6 years old when my Grandparents sold their restaurant. My grandmother made Ossie’s a rather nice restaurant sometimes with white linen tablecloths and napkins and other times it was closer to being just a diner. Each table had matching crystal salt, pepper, and a sugar bowl filled with sugar cubes.

The restaurant sat right on the beach of Lake Huron in Michigan. As you can see from the picture there were glass windows from ceiling to floor all the way around. A really cool fountain was inside in one area and the walls were all knotty pine. Heres another picture of Grandma holding my older sister as a baby. Notice the walls.

Grandma O holding grandchild

Growing up I heard stories for years from my Mom about waiting tables, cooking, doing dishes and all the rest of the duties that go with owning and running a restaurant. I remember my Grandfather would wander around the restaurant and talk to everyone. He knew everybody in town and would greet people at the door get them all seated and if he wanted to talk to them again he would go and sit down with them once they had eaten and were enjoying a nice cup of after dinner coffee and those bowls of sugar cubes were right there on the table for people to add sugar to their coffee.  Here is a picture of my Mom and her cousin in uniform. They both worked at the restaurant and all the waitresses wore uniforms. Notice my Grandma’s picture above, she is also wearing a uniform.

Gayla and Sally at Restaurant

As a child the memories are fabulous about this restaurant. They had a sucker tree on the glass counter and there was always excitement at the restaurant. My sister and I used to get in trouble for going around to the tables and eating sugar cubes from the sugarbowls. I guess I’m trying to draw a picture for you and give you and idea how imprinted this place is in my memory even though I was very young.

So when it comes to cooking, you bet, my Grandmother had mastered it to the point of running a successful restaurant for years. Many times I remember growing up and watching her cook with nothing but a bowl and ingredients.

My Mom and I managed to get a few of her recipes by watching her cook and making an educated guess as to the amount of the ingredients. Unfortunately we have very few recipes to show but we got some of the best ones like, “Brown Sugar Cookies” and her “Homemade Oatmeal Bread”. Many times I imagine her standing next to me watching me cook. She is there for the new stuff and is always there when I make the traditional stuff.

This part of Work at Home Boomer is my cooking part and is dedicated to my Grandma, Mildred Ostrander who I try to model my entrepreneurial spirit and my cooking after.

Love and miss you Grandma.

One more picture of our Easter surprise displayed proudly on a table in “Ossie’s Fine Foods”

Easter at Restaurant

Instant Pot

I Got An Instant Pot

The big cooking craze lately is all about electric pressure cooker. I got the "Instant Pot". I researched this device after my daughter bought one and came over and cooked a 4 pound pork shoulder to fall apart tenderness in 90 minutes. Really...90 minutes.

I had seen similar devices advertised on television. One called the XL Pressure Cooker.  However the XL Pressure Cooker has a non-stick surface and in my research I found where a few people complained that the non-stick surface was peeling.

The Instant Pot has a stainless steel insert which I think is essential and it comes in several sizes and a multitude of features including fully programmable and even a Bluetooth one that can be controlled using your cell phone. Take a look at a few of these.

I called my daughter back and asked if she could confirm if the insert of her "Instant Pot" had a stainless steel liner and it did. This is the one that she got. It can do the following, 6-In-1 multi-functional cooker (pressure cooker, sauté/browning, slow cooker, rice cooker, steamer & warmer).

This is the one that I got. It is a 7-in-1. I figured that if I'm going to spend the money I may as well get the next one up. The price difference was not that much and I am kind of looking forward to making yogurt with it. (That is the additional function). In short the one I got is 1 quart larger and has 7 functions.

I've already made some pretty amazing dishes in this appliance and I will be posting those recipes online. If you are interested please let me know or if you would like for me to try making something...well if it sounds good I'll be happy to give it a try.

What I Love To Do When I’m Not Working.

Like everybody else I have things that I absolutely love to do.

I thought that I would share my loves and I also have decided that I am going to start sharing as in how I do some of the things that I love.

Here is a list of what I love.

My family (human and canine)

Drawing and Painting

Stained Glass work

Computers

Crocheting

Cooking

I pretty much like any hobby out there and I can enjoy them but I have not had a huge draw to scrap booking, knitting, claywork. HOWEVER! That is not to say I won’t maybe take a liking to any one of those in the future.

With that said watch my site for information on any of the above stuff that I love. I have decided that if the only person that ever reads this sight is me I might as well put my favorite stuff up here and share it with my friends.

The first I am going to add is going to be cooking. I have gotten one of those new electric pressure cookers (Instant Pot). I have the 7 in 1 model where I can also make yogurt in it.

I have a recipe that I make a bread stuffing and I cook turkey legs in the stuffing. This is all done in a slow cooker. I am going to try and do it in the pressure cooker using an additional pan inside the pressure cooker. I’m a little afraid but I don’t thing I will hurt anything. Check back. This will either be a huge success of a huge fail.

Try Try Try Try Try Again!

Work at Home Boomer has languished as I have tried to find myself again.

cartoon_terminalI am a woman with a background in technology. I can walk circles around most people when it comes to computers. I have a background as a Programmer Analyst, System Administrator, Program designer, Technical support engineer, Operations engineer, network engineer.

Basically, I have done about anything you can do in computers. Which sounds great but, and here is the but, I can’t know every computer language out there. So even though I can program, the language that I know doesn’t apply to many of todays computer needs.

Yes, I can administer computers and I know networking but at this time in my life I am over 50 and in the corporate world I tend to be treated like the older lady that doesn’t know anything.

Many many boomers are experiencing the same problem in the corporate world and the challenge is finding myself again. Finding my niche that I can be productive and create a living.

Sure I can go back into the corporate world but the pay scale is on the downturn and I am making less and less at jobs instead of making more and more for my experience.

Because of this down turn I am trying to reshape using my skills I have developed over the years of working in the corporate world and create an income and career that allows me to survive with dignity and at the level that I desire.

I started with trying to master affiliate marketing. I have tried to get it going about 3 times now. Because of necessity I have had my focus moved to something else.

My last focus change I ended up building a business repairing computers, cell phones and tablets. That has been profitable but not as profitable as I would like. I have had to add developing of website to that business and now it is getting closer to creating an actual business that may be able to sustain us. (us as in myself, my husband, and our canine)

I have gotten to the point where I am managing my time better and I have a kind of system worked out and the repair business is growing.

I feel that maybe I can turn my attention back to affiliate marketing again. I still believe that this is a viable way to bring in income. Maybe not great income but some income that I can add to what I have coming in with my repair business.

Time will tell. I’m just going to keep writing and keep on trying to make traction.

Stay tuned for more. My goal it to try and write every Sunday about my experience and what I am trying.

Online Again

Many many months have gone by without any posts to this website. At one time I found that the website had become so slow and unusable that I couldn’t even post because of my neglect.

I finally have gotten around to posting once again but in order to do so I had to completely rebuild the site and start again from scratch. I copied every post and page I had created to make a kind of backup and then I just deleted the whole thing.

Anyway, after much work and time I again have a site that I can post to again.

I just want to bring you up to speed on what has happened over the past year.

About March 2014 my daughter got laid off from her job. At one time we had imagined what it would be like to join together in a business. I have a technology background with computers that goes back about 20 plus years. She has a technology background that goes back about 7 years in cell phone troubleshooting and repair. When she was laid off she asked me if I would like to add cell phone and tablet repair to my already existing business that I was working on. I said, yes to this and she taught me what she knew about cell phones.

We decided that we did not want to open a repair store because then we would be married to the store and not be able to develop the kind of business that we envisioned. Which was to serve the public that is trapped in cubicle on a daily basis. We worked hard, very hard for 6 months to try and get the business off the ground enough to fully support her salary but we just could not manage to create a full time income for her without opening a store.

At the end of the 6 months she decided that going back to a corporate job was the best solutions for her needs and I continue to build the cell phone, tablet and computer repair business.

Now I finally have some time in the evenings to build on this site and see if I can get it going. My goal is to just see if I can make this profitable and then share my experience with others. We are all in need of multiple streams of income and I am not going to depend solely on my repair business.

I’ll keep sharing my experience. Maybe someday ill have some readers.

And if you are reading this right now. Thank you for taking the time.

Content is King

We have all heard the saying, "content is king" but has anyone ever really taken a good hard look at the content on the internet? In this article I decided to do my own study of internet content. My hope if to provide you with my findings.

In my personal experience when I want to learn something fast I usually go looking for video content. When I want to learn something leisurely I look for audio content that I can listen to in my car while driving about in daily activities. When I am looking for step by step or troubleshooting a problem I look for written content.

Since Pinterest has become a big player on the internet we now have infographics which also provide information content and not just a bunch of pretty pictures.

So when it comes to content on the internet there are four main kinds of content on the internet: text, graphics, audio and video with each having benefits and drawbacks and each appealing to different audiences.

Here's an overview of each of these four kinds of content and when they are frequently used.

==> Text-Based Content

This is by far the mother of all internet content. Before there was Youtube, before there was Facebook, and before there was the mighty mobile phone, there was written content starting primarily with email.

What a confusing time for people, email was a wonderful tool that connected us instantly through the written language. We could respond instantly or we could respond when we got around to it.

Every webpage, every piece of information on the internet either audio, video, or graphic, is backed up by some kind of written content.

Content is easily understood by search engines and is a huge part of any website.  So, if you are writing content on your website and spraying various content with your signature to your webpage, out on the www, chances are you will be found by the search engines and have a ranking.

Content is the least demanding to produce. No special microphones or video cameras, no special editing software, just a good grasp on spelling, grammar, and a decent words-per-minute typing speed.

==> Graphic-Based Content

Graphics have come a long way on the internet. We started out with simple clipart to help with emphasizing our point and to add interest, to complex graphic-based content online called, infographics.

Infographics are essentially graphics that contain progressive information on a multitude of topics such as how to's, statistics, and advertising.

Infographics have benefits since they are entertaining and informative at the same time. I have seen infographics as decorations in a office framed on the wall with the content very detailed or general.

For example, if you're illustrating the history of the internet, it's much more alive to actually have graphics than just to describe it in words.

==> Audio

Audio content has really taken off ever since the iPod became popular. The popularity of the iPod actually created new terms that we added to the dictionary called a podcast.

  1. A podcast is a digital medium consisting of an episodic series of audio, video, radio, PDF, or ePub files subscribed to and downloaded through web syndication or streamed online to a computer or mobile device.

The advent of podcast, made it where I could download a podcast to a thumbdrive, plug it into the radio in my car, and play it back while driving about town. No need for a cd that had to be tediously written or a special player. I just plug in this little thumbdrive, that I had in my pocket and it played podcasts or my favorite Christmas music, while I tooled around doing errands and taking care of my offline business.

Today, people can listen to audios anywhere they go. In the car, on the bus, walking, or at lunch, using their cell phone. It saves time and is extremely convenient. Audio content is easily transportable, and if your like me you always have your phone, so it is always handy.

==> Video

Video is probably one of the strongest of contenders for content on the internet. Once streaming media became smooth people began dropping their cable and satellite subscriptions to have just internet feeds for television viewing. Video is a dynamic method of distributing content on the internet. You can put funny content, informational content, interesting content, high tech content, personal content - just about anything you can think of.

Video also crosses the also crosses the language barrier and has some of the strongest "share culture." With many of us having the ability to capture video with our cell phone it is very easy to share video content with friends on Facebook. If something is to go "viral" on the internet, chances are it will be a video.

Creating high quality content does take effort such as special equipment to shoot the video, edit the video and finally render the video. The whole process could take many hours, rather than just 30 minutes to write an article.

At the end of the day each type of content has it advantages and is convenient for different circumstances. It really depends on what kind of content you're creating and who your market is. The best rule of thumb is to try and have all four different kinds of content and seeing which one(s) your audience responds the best to.

For me...well I don't really like being in front of the camera, I would rather be behind the camera. I might try and get some audio content created but right now I'm still not feeling real brave about it.

I love writing so for now I'll keep writing content. Sooner or later I'll get the rest done.

I hope this article got you thinking about what you can do to add to your content on your website. If it did then that is the whole purpose...to get you thinking and to remind me that I need to get brave(r).

Develop Your Vision to Reach Your Goal

RoadtoSuccessWhen you find something that you want, you internally make a decision. You will either work with dogged determination to  achieve your goal or if the goal is not compelling enough, you will lose interest and will be side tracked by the next shiny object.

In my case, I want to achieve the freedom of earning a living without reporting to a job. I want to achieve it from behind my computer.

You may not feel that way. Maybe you want to start a business such as being a Massage Therapist or a Realtor or maybe you want to build a network marketing business. Maybe you want to do the same as I am doing which is building an affiliate marketing business complimented by freelance writing.

No matter what you want to achieve the same methods will apply. You need to build a vision of what life will be like once you have achieved your goal.

Build your vision in any way possible. Some people create something they call a dream board where they find pictures of a house, jewelry, travel destinations, cars, boats or whatever other things they want to acquire once they have reached their goal.

Maybe you are not very driven by houses, cars and jewelry, maybe your more driven by the idea of being able to decide your own hours, being able to give yourself a raise by working harder, knowing that the work you are doing is yours and you are not working for someone else.

If you have a vision and a goal then develop your vision of your day when you achieve your goal.

Write your story, build on your story and keep your story alive by reading it frequently and even rewriting some or all of it. Your story is ever-changing and while on your journey you may find that there are side tracks that life will hand you. It is still part of the story and you will just need to add a chapter to it while moving toward your goal.

Finally, the most important thing to do to reach your goal, is to actually do it. If you have made a decision to change your life, keep in mind, that it is only a thought until it is backed by action. Once you take action toward your goal and continue to move forward, then you have truly made a decision.

Do You Think Your Too Old to Build a New Profession

Outdated

One of the things that I am frequently hearing from people that are close to or over 50 years old is, “I am too old to learn that stuff”, and I say balderdash!

I know the getting older is not something any of us welcome. I myself find, sometimes I act like I am way older than I really am, when I am not. So what defines being too old.

I think we can all agree, that being too old is a state of mind. In fact, we are never too old to take on a new challenge. Taking on new challenges and goals is what keeps a person young. Some of the most beautiful people I know, are the ones that have the next goal in mind and are working day by day slowly moving toward the prize.

For me, my goal is to remake myself so that my husband and I can have a good semi-retirement. I have had to formulate what that looks like in my mind. That image I have formulated is what gives me the fuel to continue to work towards my goal, our goal.

I think, we can all agree that as long as you are alive and breathing you are NOT too old to take on new and greater challenges.

You can be the one that everyone else says, “I don’t know how you do it, where do you get all the energy?”. I’ve got news for you. Your energy comes from having a dream and a goal, because everyday you getup to move closer to where you want and need to be.

Every person out there, that is, “feeling old”, knows what they need to do. In fact, I am going to be a little bit harsh here and say.

Get off your a*s and get doing.

First and most important, you need make it a non-compromising point, that everyday you are going to spend no less than 15 minutes doing something that falls into physical activity. That may be Yoga, Tia Chi, stretching, lifting weights, cycling, walking, running, anything that you desire to do the out of the norm. It does not have to be the same thing everyday. It just has to be something and you must do it for 15 minutes. Get a timer.

Everyday! This is not an option..period!

Second, and this is for you. Find something that is of interest to you. Maybe you like to make things. Well, visit the book store and find something. Get a magazine that has projects in it and find something to make. If you make it and you decide you don’t like it, then give it away as a gift to someone that could use it and then make something else.

Just to let you now since I really really like computers I am doing what I love and that is working on the computer and helping others to achieve the same. (I am sharing my journey about how I am doing this but also watch for links on my site teach how to do what I am doing)

Third, if you are like I am and you need to figure out a new form of income, I call it, “digging a well”, then get doing. The Well, will not be dug by wishing or thinking about it. Digging a Well, takes a lot of labor and hard work and working on it is the only way it will get it dug.

I have to say, that this post is for me, as much as it is for you. This post at least helps me to feel like I am not alone when it comes to digging my well. Maybe someone out there will read this and be able to relate and offer kinship.

Feel free to add your 2 cents in the comments.

Thank you

TM

P.S. Say this to yourself…I can do anything I want to do and I will just do it.

Do you hear the Rocky theme playing in your head?

Find Great Blogging Ideas

This is a great blog post from http://skyhitblog.com/find-blog-ideas/

I felt it was worth keeping and sharing.

She shares:

1. Why these places are hot?
2. How can they bring more traffic?
3. You can know what people want at that very time by going to this places.
4. You can get blog ideas and cool information  to write your next blog post.
5. Your next blog post goes viral because you just wrote what people want.
6. People will recommend your content to others as it’s the current hot topic.

Read the entire post via 6 Hot Places to Find Great Blog Ideas and Attract Huge Traffic.