We Inspire

Easter!!!!

admin — Sat, 03 Apr 2010 23:57:10 +0000

Wow I have not written on my blog for a very long time. I do apologize for that. Between being a good wife, cleaning house, running a business and everything else I have not made the time to write. I have a calendar now marked for every Sunday to write on the blog and to inspire you. So start getting inspired. Tomorrow I will be spending the day with my family and I hope that you are doing the same. Whomever you will be around tomorrow make sure that you make time for them. If it is a cousin that you haven’t seen in a long time take them aside and talk to them. Get to know what they have been up to and share your story as well.

Everyone wants to be listened to and everyone likes to talk about themselves. Tomorrow is about family and spending the day with the ones you love.

So spread the love.
Happy Easter!!!

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt

What Are The Secrets For Success?

admin — Thu, 01 Oct 2009 03:39:49 +0000

What do you think are the secrets to success?

There are some people that are good at some things and others who just never get it. Why is that?

I want to know what you contribute to your success. Please tell me what your success is and how you believe you got there.

Come on people share

Recipe #4 Awesome Korean BBQ

admin — Mon, 03 Aug 2009 18:49:05 +0000

Awesome Korean BBQ recipe

it's easy, it's quick, and it's awesomely flavorful!  

Ingredients:
2 lbs thinly sliced ribeye steaks (you can get it sliced thin either
by your butcher or you can find it in the meat section of your local
minority grocery store)

marinade:
1/3 c sugar
1/2 c soy sauce
3 T rice wine or sherry or sake
2 T sesame oil
8 garlic cloves thily sliced
4 scallions, minced
2 T toasted sesame seeds
1/2 t ground black pepper
(If you like spicy, add 1 to 2T of hot chili sauce to the marinade.
If you have chili paste, you only need to add 1/2 T to 1 T)

wrap stuff:
Romaine lettuce leaves, rinsed
Whole Scallions, cut off the root part
10 garlic cloves, skin removed

Mix the meat and the marinade stuff in a ziploc bag and stick it in
the fridge for 1 or 2 hours.  Since the meat is so thin it doesn't
have to marinate very long

Now, fire up the grill on high

Briefly grill several bunches of scallions (just throw them on the
grill to get them slightly charred)
Skewer 10 or so garlic cloves (depending on how much you like garlic)
and throw them on the grill until they're slightly charred

The garlic will take a bit longer to char than the scallions but once
they're done, put 'em on a plate

Throw the meat on the grill - they'll cook in about a minute or two,
depending on your grill.  I like to get the grill friggin crazy hot
before i put the meat on.  The metal grill will sear the outside and
carmelize the sugar and leave cool looking grill marks on the meat.
To prevent the meat from sticking to the grill you can rub the hot
grill with a paper towel soaked in cooking oil or you can simply move
the meat around immediately when you throw them down.

Once the meat has been nicely seared on one side, flip to the other
side for 30 s or so

plate up the meat

now, this is the fun part, grab a lettuce wrap, add a grilled
scallion, add a grilled garlic clove or two or three (you can pull it
apart to spread it around), and add a slice of meat.  you can slice
the meat so it's more manageable.

And enjoy!

we made this last night and it was AWESOME

Written By: Ron Tiongco
Posted By: Michel Sharritt

What Inspires You in Your Everyday Life?

admin — Sat, 01 Aug 2009 02:18:08 +0000

Everyday we make the decision to get out of bed move forward with our lives and sometimes we don’t stop to look at the reasons we do the things we do. Inspiration comes from many different places but what keeps you moving everyday.

Maybe if we can find what triggers us to act a certain way then maybe when your not feeling like yourself or your overwhelmed you could use those triggers to your advantage.

Tell us your story of inspiration and maybe you will inspire someone to make a conscious change and live a better life.

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt

Which Wine Glass is for Which Wine ? ? ?

admin — Mon, 13 Jul 2009 19:19:19 +0000

Wine Glasses or Stemware

Come to Your Senses With the Right Wine Glass

When the shelves at the chic little housewares boutique are lined with espresso spoons, cheese forks, and beer plates, it’s easy to think they are just trying to get another buck out of you.

On the other hand, sometimes these fancy tools for the trade make your food and drink experiences genuinely tastier. When it comes to using the right stemware for a particular type of wine, they’re not yanking your chain. The right glass absolutely brings out all the right stuff in the right wine.

A good wine yearns to be adored for its looks, its smell, and its flavor and, therefore, holds so much delicious potential for the eyes, nose, and mouth.

Professor Claus J. Riedel was the first glass designer to recognize that the bouquet, taste, balance and finish of wines are affected by the shape of the glass from which they are drunk.

He worked with experienced tasters to determine aspects such as:

Which sizes brings the appropriate intesity of aromas for different wines
Which shapes direct wines to specific parts of the tongue
Which shapes and sizes emphasize fruitiness
Which shapes and sizes emphasize tannin
Which shapes keep Champagne from going flat
etc.

The whole approach is not about correcting flaws in certain styles of wines, but of achieving balance in bringing out the distinct characteristics of each style of wine.

Today, the Riedel collections of wine glasses are considered the finest in the world in regards to matching the right glass with various wines.Visit the Riedel website for a more scientific explanation of their approach.

The Riedel Sommelier Collection is hand blown and very expensive, but drinking out of these incredibly thin, crystal glasses is like drinking wine from a delicate rose petal.

Below are some sample wine glasses with the corresponding wines from the Riedel glass company.

Don’t see the wine you are looking for? Try their wine and glass guide.

If you are wondering where you can purchase this fine crystal, try the link below.

Riedel Glassware – Free Shipping & Lowest Prices

If you are not interested in Riedel crystal, but would like some general tips on the size and shape of glass for the different wines, see text below.

Basic Tips for Choosing the Perfect Glass for Your Favorite Wines:

The Glass: Thin and clear

To appreciate the beauty of wine, get glasses that are not colored or decoratively chiseled. It’s hard to explain (with words) the difference between thin crystal and thick glass. You have to experience it to understand.

The Stem vs. Stemless Tumblers

Personally, while I can appreciate the stylish good looks of the modern stemless tumbler, I am still partial to stemware.

Here’s why:

I enjoy seeing the colors of the wine as I twirl it around without looking at fingerprints. (I know… I’m it’s very anal of me!)
I drink fairly slowly and don’t like my hands warming up the wine too quickly.

To be fair though, not every occasion is a formal one, and it’s fun to be trendy from time to time.

Wine Glasses for Reds:

The Bowl: Wider
The bigger flavors in reds need to spread out. The wider bowl also lets in more air, which releases bold aromas and flavors.

The Opening: Wider
Dip your nose into the wider bowl to get a load of more complex aromas.

Tip: When pouring wines, keep the wine level to the lower one-third the glass. This leaves lots of air and swirl room, both of which enhance the enjoyment of your wines.

BIG REDS (Cabernet Sauvignon, Shiraz):
Get a big bowl and a big opening.

SOFT REDS (Pinot Noir, Merlot):
Get a big bowl that narrows a tinge at the opening.

Wine Glasses for Whites:

The Bowl: Narrower
The smaller capacity helps keep temperatures cool longer.

The Opening: Narrower
The lighter aromas waft well in a narrower glass.

SPIRITED WHITES (Sauvignon Blanc, Semillon, Chardonnay):
Get a bowl with a little room that narrows slightly at the opening.

DELICATE WHITES (Riesling, Pinot Gris, Gewurztiminer):
Get a narrow bowl and a narrow opening.

Hint: If you plan to serve several types of wine but don’t want to shell out the cash for several types of glassware, buy the generic tulip-shaped wine glasses.

One Final Note… The Wash:

I recommend always washing your wine glasses in hot water only. Soap can build up inside the glass and affect a wine’s flavor.

Now that you have some of the facts, you can decide for yourself whether to buy into a range of stemware.

The right wine glasses can really boost the wine-tasting experience and make your senses gush. That’s definitely saying something when you’re spending a pretty penny to get a quality wine.

Written By: http://www.2basnob.com/wine-glasses.html

Posted By: Michel Ann Sharritt

Help Out The Orphan’s in Africa

admin — Sun, 12 Jul 2009 17:35:20 +0000

Matt’s grandmother has a friend who travels to Africa to help out the orphan’s there and they need:

Shoes for girls or boys ages 3-12 years old
Children’s books for this age group as well

If you have these items please let me know by emailing me at: info@situatedresearch.com

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt

Recipe #3: Dr. Matt’s Hawaiian Kalua Pig

admin — Sat, 11 Jul 2009 17:45:43 +0000

Even if you don’t have an imu, you can still make Hawaiian kalua pig at home from pork butt purchased at your local supermarket.

Pork butt or pork shoulder work great- they’re usually the cheapest cuts of pork roasts, but come out tasting the best after hours in the slow cooker.

Ingredients:

4-5 pound pork butt (can be bigger, just make sure it fits in your slow cooker)
2½ tablespoons Hawaiian salt (can substitute kosher salt)
2 tablespoons liquid smoke
banana leaves (or substitute 4-5 whole, unpeeled bananas)

Preparation:

Trim some of the excess fat from the roast (not all of it, or it’ll get too dry). If you want a ‘healthier’ meal (not recommended) you can remove a little more fat and replace with ½ to 1 cup apple cider (to prevent burning).
Take a fork or a knife and stab the roast, like the shower scene from Psycho. (This allows the salt and liquid smoke to penetrate the meat.)
Rub with salt and liquid smoke.
Wrap the roast tightly with banana leaves (you can get this at most ethnic grocery stores) or in the absence of them you can place whole bananas on top of the meat.

Place the Roast in a slow cooker / crock pot for about 8 hours on the ‘low’ setting. I’ve gone anywhere from 6 hours to 12 hours- it depends on the size of the roast and the temperature of the slow cooker. Flip the meat upside down once during the middle of cooking (after 4-5 hours). A few hours after your whole house smells spectacular, it’ll be finished.

You can tell when it’s done when the meat falls apart to the touch… don’t be too afraid to over-cook the roast, just turn off the slow cooker before the liquid (meat drippings) turns dark from over-cooking.

When meat is done, remove the leaves, banana leaf (or bananas) and shred pork. Serve over rice, with some shoyu (sweetened soy sauce) and some chili water or hot sauce. To make homemade chili water, boil some hot peppers (red ones) in just enough water to keep the chilis covered in a pan, and add a dash of vinegar, salt and sugar. Once the peppers are very soft let the mixture cool and blend it up in a blender.

Dr. Matt

Recipe #2 Seared Tuna

admin — Sat, 11 Jul 2009 17:24:42 +0000

This recipe is very easy to make and is very healthy for you as well. You will need:

Ahi (Cut into steak size (tuna))
Salt & Pepper
Organic Green Mix (You can use lettuce, spinach, I get the organic green mix from Costco $3.99 and it lasts for a week 1/2)
Olive Oil
Tomatoes

Again get a fancy plate (I use the big brown plates that I have) place a bed of greens on the plate. Make it a generous amount of greens. Cut up your tomatoes at this time and set them aside. Get a seperate plate out and place your ahi on it. Salt & pepper the top part of the ahi. Get a pan out (non-stick) and set the temp on your stove to high. Once the pan is nice and hot place the ahi in the pan salt & pepper side down. After 3 min turn the ahi over and salt & pepper this side. Cook for 3 more min and then take off the heat. Your ahi will look pink in the middle that is perfect. The two sides should be seared and cooked looking. Place the ahi on the middle of the bed of greens. Take your tomatoe slices and place them on the edges of the plate. Drizzle some olive oil over the whole dish.

Enjoy. If you like green onion you could also add that to the dish for additional flavor. Very easy to make. Takes about 10 min with prep and cook time. Easy clean up as well and very healthy for you.

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt

Recipe #1: Breaded Fish Dinner

admin — Sat, 11 Jul 2009 17:14:52 +0000

Very simple recipe to make. You will need:

Fish (Any kind of fish will work. I just buy a bulk pack of fish from Costco)
Seasoned Bread Crumbs
Olive Oil
Natures Seasoning
Green Beans (Not from a can )
Side dish (I use pasta with this dish you could have whatever you like as a side)
Parsley (If you are using pasta)

Your fish will take about 14 minutes to cook in a 350 degree oven or toaster oven. Take your fish and lightly bread each side. Place on parchment paper and a cookie sheet. Put a small amount of Natures Seasoning on each side of the fish. Lay the fish down on the parchment paper thicker side up. Pour a small amount of olive oil on top of the fish. Get your green beans ready for cooking by pulling each end of the green bean off to get the stems off. It will break naturally where it should. Discard of what breaks off. Get a pot with about three inches of water at the bottom. Place your vegetable colander inside. Put your green beans in and put the lid on. Next make your side dish. I always make parsley pasta with this dish again you can make whatever side you would like. I cook the noodles down (usually the curly kind, I do not know the exact name for this kind of noodle). I now begin cooking the fish. So please place the fish in the oven and set your timer for 14min. When your timer goes to 10min left I would start the green beans. Place them on high heat and let them go for 10min. Your pasta should be done now, after straining place back in the pot. Add a tablespoon of olive oil and a tablespoon of parsley. Add a little of Natures Seasoning to this. Mix. Your side is completed. Your timer should be going off about now so take your fish out of the oven and turn your green beans off as well. Get an attractive looking plate out because we are now ready to plate your dinner.

I have these nice big brown plates that I always use for nice dinners. I will place a small amount of pasta in the middle of the plate and then place a piece of fish on top of that (always main focus of dinner in the middle of the plate). Then I will place the green beans in a bunch on the side of the fish and spread out the links of green beans for a nice presentation.

You can then sprinkle some parsley over the entire plate (small amount). Sprinkle some olive oil over everything and enjoy.

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt

Cooking 101

admin — Sat, 11 Jul 2009 16:59:15 +0000

I am not the best cook in the world but I do know how to make a few things in my kitchen. These dishes are very easy to make, are fun, and healthy for you and your family. Before I start giving out recipes I must say that cooking is very difficult for me. For some reason I can not put combos of flavors together and when I try it does not turn out very well. My husband, Matt, is great when it comes to cooking. And I have actually found out that the person who normally cooks in a family of our age group (29-30) are the husbands. So lets change this up a little bit.

We are going to start with a list of must have’s in your kitchen. You can make anything if you have the following:

Natures Seasoning (Great combo of seasonings on anything fish, meat, veggies you name it)
Good olive oil
Kitchen Aid Mixer (Saves you time in the long run, ask for it as a gift because it is expensive)
Seasoned bread crumbs in a can
Milk & Lemon Juice (If you ever have a recipe that calls for buttermilk mix lemon juice and milk together)
Salt & Pepper
CorningWare (Great for baking dishes, reheating dishes in the oven, storing food in your refridgerator)

I will be adding to this blog post whenever I get a new recipe or something to add to our must have list. I hope that you enjoy the recipes and if you have any problems making the recipes please contact me.

Written By: Michel Ann Sharritt

Posted By: Michel Ann Sharritt