I am SO excited to let you know that one of my art bras, TARDIS (A Doctor Who Tribute), was one of the bras chosen to be on display for The Painted Bra Art Project, and is being auctioned online for the Liz Hurley Breast Cancer Fund.
The auction opened this morning, and will run through November 4th. 100% of the purchase price benefits the charity, and bidding starts at $25.00.
I wish I could have attended the exhibit opening, but Huntsville is too far for me to travel in my condition. I am so very honored to be a part of this mission, however, and I look forward to doing so again next year!
Wednesday, October 24, 2012
Monday, October 22, 2012
Facebook Tip: How to stop comment notifications after you've commented on someone's post (pictures included)
Do ya hate when you comment on someone's post, and then receive a bunch of notifications of others' comments from that moment forward? It can get kinda annoying, right?
I finally figured out how to bring it to a halt!
Once you receive a comment notification following your comment, you can do the following:
Go to your notifications icon
Hover over the post you wish to unfollow
Click on the X
You've unfollowed that post and will no longer receive notifications on it. Please tell me I'm not the only person who didn't know about this until recently. Glad I know now. My notifications are much less cluttered!
Wednesday, October 17, 2012
My recent visit to the Social Security office was successful. With detailed documentation by my doctors, and my visibly obvious condition, I was declared disabled effective immediately.
That's the good news.
The bad news...very bad news...is that they are only giving me $65 a month. This is based on my living arrangements and the assistance I have been getting from relatives for food, fuel, and medication, all of which is temporary. The most I would have received is $698, but their calculations brought me down to minimal support. Forced to quit all of my jobs and drop out of college thanks to a disease that I was born with, and I get a whopping sixty-five bucks a month to live on.
I don't even know what to say to that. Doomed? That's a pretty accurate word. I don't have a chance in hell of making it. Once my aunt and uncle step out of the picture as caregivers, I assume based on the lack of consideration I have received since this began over 20 years ago that I will have no other relatives to turn to.
So what's next? Only God knows. All I know is that I didn't ask for this BS. Never have and never will. I have fought people tooth and nail to be believed in order to receive the medical help I needed to keep this disease at bay for as long as possible. Yet, here I am not even 35 years old at what seems to be the near-end of the rope. I have battled my own body since childhood with one goal in mind - to be completely independent. I despise with every fiber of my being a life of relying on others to meet my needs, and at the present time there is no hope in sight of that ever changing. It is unjust and unacceptable.
That is all I have to say right now.
Wednesday, October 10, 2012
HELLO, SOUP SEASON!
I put so much cheese on top
it sank and took the croutons with it.
Anybody who knows me knows that I am a soup fanatic. Last year, I was dead set on making a great low sodium Chili. This year, it's French Onion Soup. I am so hooked on the French Onion Soup at Atlanta Bread Company, I could eat it every single day. I decided to give it a shot myself, on a day when I could use my muscles well enough to pull off the task. It turned out well, so I thought I would share my recipe with you.
First let me say that this is ideal for people on a low sodium diet, and also for those who do not use wine in cooking. I would use wine if it didn't spoil so quickly, but since I don't drink it (triggers HKPP episodes), I don't buy it.
That said, here we go. Sorry there are no step by step photos...I couldn't find my camera at the time (edit note: I added the photo above more recently).
8-10 onions (yellow, Italian red, or both if you like)
6 cups low sodium beef broth
1/2 stick unsalted butter
Splash of balsamic vinegar
2 bay leaves
Pinch of salt (I use kosher)
Several grinds of fresh pepper
Gruyere or Swiss, shaved or grated
French bread, toasted (optional of course)
Slice onions in eighths and put in a large pot with a pinch of salt and the butter. Cover and cook very slowly, somewhere between 1 and 1.5 hours, until onions are caramelized.
Once onions are fully caramelized, deglaze with a splash of balsamic and slowly stir in broth, bay leaves, and pepper. Bring to a boil, then reduce to a medium simmer for 15-30 minutes, stirring occasionally. Add salt and pepper to taste.
Pour into individual bowls, shave Gruyere on top, and serve with toasted French bread. I like to put the toasted bread in the bowl, top with cheese, and broil in the oven.
Keep in mind that this is a lower-sodium recipe, and the taste will reflect that. By all means, use full-sodium broth or add salt as you wish. I think it's great, for what it's worth, and I hope you will too.