GON Reader Question #1
I Still Like Paper Calendars, But My Husband
Thinks I Should Switch to Digital. Your thoughts?
Hi Maria,
I have been using paper calendars for years. Yesterday, my husband said, "Why don't you join the rest of us and use a digital calendar?" I told him I'm used to my paper calendar and he shook his head and walked away. Is he right? He made me feel like I'm living in the "dark ages!" LOL!
Thanks,
Sally
Response from Maria Gracia
Hi Sally,
Calendars are very personal and the one you decide to use should be YOUR decision. If you like a paper calendar and it's working for you, there is no reason why you should not continue.
I personally like having a paper calendar every
year, especially for being able to see birthdays, anniversaries, and other events at a glance.
MANY people are still using paper calendars as opposed to digital.
That all being said, I do get my important appointments, events, into my phone calendar as well so I get digital reminders.
Hope this helps.
-- Sally S.
GON Reader Question #2
Would you share your recipe for Greek Lemon Rice Soup?
Maria,
Would you share your recipe for Greek rice soup? Panera Bread, a restaurant chain in our area, used to offer this as a summer soup. I visited them twice a week as their Lemon Rice soup was so delicious. Then they stopped offering it. Thank you!
-- Mary
Response from Maria Gracia
Hi
Mary,
Don't you just hate it when that happens? This happened to me recently at a coffee shop I go to. I so enjoyed one of their sandwiches, and then the next time I went, it was
discontinued. Grrrr...
Regarding the recipe, of course I'm happy to share. This is the one I always make:
Greek Lemon Rice Soup
Serves 6
From: Feel Good Foodie
1 tablespoon olive oil
1 large onion chopped
2 carrot chopped
3 celery stalks chopped
3 garlic cloves minced
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
1 zucchini chopped
½ cup short-grain
rice
2 bay leaves
4 cups vegetable broth
2 cups water
¼ cup fresh lemon juice plus lemon slices for garnish
Chopped fresh parsley for serving
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, carrots and celery and cook until soft
and translucent, 5 minutes. Add garlic, oregano, salt and pepper, cook until fragrant, 1-2 minutes.
2. Stir in the zucchini, rice, and bay leaves until well incorporated, about 1 more minute. Add the vegetable broth and water and bring mixture to a boil.
3. Reduce heat to a low simmer and cook covered until rice is fluffy and vegetables are soft, 30 minutes
Remove from heat, and stir in as much of the lemon juice as you’d like and garnish with chopped parsley and lemon slices, if desired. Serve
immediately.
GON Reader Question #3
Do you have a travel checklist?
Did you have a travel checklist at one time; international
travel for me?
-- Alice Bonaiuto
Response from Maria Gracia
Hi Alice,
Yes! I have a comprehensive travel packing checklist in my Easy Organizer. Wishing you happy and safe travels!
