Chocolate Cupcakes with Bittersweet Glaze

Molly Wizenberg has a recipe for chocolate cupcakes, but I'm happy with the Chunky Chocolate Chip Cake from Carole Walter so I'm not even going to try her version. I'm quite lazy about making icing or glaze when I bake cupcakes or cake, much to my husband's chagrin, but this seems easy.

8 ounces bittersweet chocolate, finely chopped

Melt the bittersweet chocolate in a metal or glass bowl set over a plan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth, it's ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. Alternatively, use a knife or icing spatula to spread the chocolate. The top of the cupcake should be entirely covered with a thin layer of chocolate. Spoon on more chocolate if needed. Set the cupcakes aside at room temperature until ready to serve, at least an hour. The chocolate glaze will firm up a bit and become matte.

Roasted Eggplant Ratatouille

I'm not a big fan of ratatouille, but my husband loves it and who am I to complain if this dish will make him eat more veggies!

This recipe is from Molly Wizenberg's , A Homemade Life.

1 lb eggplant, sliced crosswise into 1-inch thick rounds
Olive oil
1 lb zucchini, trimmed, halves lengthwise, and sliced into 1/2-inch thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded, and chopped
4 large cloves garlic, thinly sliced
4 Roma tomatoes, seeded and chopped
3/4 tsp salt
3 sprigs fresh thyme
1 bay leaf
1/4 cup finely chopped basil

Position a rack in the middle of the oven, and preheat the oven to 400F.

Arrange the eggplant rounds in a single layer on a rimmed baking sheet. Pour 2 tablespoons olive oil in a small bowl, and brush onto the eggplant. Flip the slices and brush the second sides as well, taking care that each has a thin coating of oil. Bake for 30 minutes, flipping the slices halfway through, until soft and lightly browned on each side. Remove from the oven and cool. Cut into rough 1-inch pieces. Set aside. (You can do this a day or two ahead, refrigerating the eggplant until you're ready to use it. It'll make the final dish a little quicker to prepare.)

Warm 2 tablespoons olive oil over medium-high heat in a Dutch over or large, deep skillet. Add the zucchini and cook, stirring occasionally, until golden and just tender, 10-12 minutes. Remove it from the pan, taking care to leave behind any excess oil, and set it aside.

If there is no oil left in the pan, add about 1 tablespoon; if there is still some remaining, proceed to the next step. Reduce the heat to medium, and add the onion and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the bell pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes. Add the tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini, stir to incorporate, and cook until everything is very tender, 15 to 20 minutes more. Taste, and adjust the seasonings as necessary. Discard the bay leaf, and stir in the basil.

Serve hot, warm or at room temperature, with additional salt for sprinkling.

Note: Ratatouille is ever better on the second day or the third. If you can, plan to make it ahead of time, so that the flavors have timed to meld and ripen.

Bouchons au Thon

I like tuna sometimes and would like to try this one soon, if I can find some crème fraîche.

Here's the link to the recipe from Orangette.

Quick Lemony Chicken with Prunes and Green Olives

This recipe is from the most recent cookbook I borrowed from the library. Just as I am trying to turn vegetarian (again), I come across this cookbook, "All About Braising: The Art of Uncomplicated Cooking". Who wants cooking to be complicated? Groan.

This easy chicken braise simmers on top of the stove for about 35 minutes, making it ideal for a quick weeknight dinner. But don't let that stop you from making it for company. The winning combination of sweet prunes and green olives in a lemony braising liquid makes it distinctive enough for a fancy dinner party. Serve with mashed potatoes, a potato gratin, or buttered egg noodles.

Serves 4.
Braising time: 30-40 minutes

1/3 cup brined green olives, such as Picholine or Lucques
4 thighs and 4 drumsticks (about 3-1/2 lbs total)
Coarse salt and fresh ground black pepper
All-purpose flour for dredging (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 cup dry white wine or dry white vermouth
1/4 cup white wine vinegar
1 garlic clove, peeled and smashed
4 strips lemon zest, removed with a vegetable peeler (each about 2-1/2 inches x 3/4 inch)
2 whole cloves
3/4 cup plump pitted prunes (see notes below)

1. Pitting the olives: If the olives are not pitted, remove the pits by smashing the olives one at a time with the side of a large knife, then slipping the pits out. If any flesh remains on the pits, slice it off with the knife.
   
2. Dredging the chicken: Rinse the chicken in cool water, and dry thoroughly with paper towels. Generously season all over with salt and pepper. Spread the flour in a wide shallow dish (a pie plate works well), and dredge half the chicken pieces one a time, placing each one in the flour, turning to coat both sides, and then lifting it out an patting lightly to shake off any excess.
3. Browning the chicken: Heat the oil in a large deep skillet or shallow braising pan (12-14 inches works well) over medium-high heat until it shimmers. Place the dredged chicken pieces skin side down in the pan and sear, without disturbing, until a nut-brown crust forms on the first side, about 3 to 4 minutes. Turn the chicken with tongs and brown on the other side, another 3 to 4 minutes. While the chicken is browning, pat the remaining pieces dry again and dredge them in the flour. Transfer the seared chicken to a platter or large plate to catch the juices, and brown the remaining pieces. Set these aside with the others, and discard the flour.
4. The aromatics and braising liquid: Pour off the fat from the pan and quickly wipe out any black specks with a damp paper towel, being careful to leave behind any browned bits. Add the wine, vinegar, garlic, zest, and cloves to the skillet and stir with a wooden spoon to scrape up those prized browned bits stuck to the bottom of the skillet.
5. The braise: Return the chicken pieces to the skillet, arranging them so they fit in a snug single layer. Pour over any juices that have accumulated on the plate. Scatter over the prunes and olives. Cover tightly, and reduce the heat to low. Braise at a gentle simmer, basting occasionally and turning the pieces with tongs halfway through, until the chicken is tender and pulls easily away from the bone, about 30-40 minutes. When you lift the lid to baste, check to see that the liquid is simmering quietly; if it is simmering too vigorously, reduce the heat or place a heat diffuser under the skillet.
6. The finish: Using a slotted spoon or tongs, transfer the chicken to a serving platter to catch the juices, and cover loosely with foil to keep warm. Skim any visible surface fat from the sauce with a wide spoon. Raise the heat under the skillet to high, and reduce the pan juices for 2-3 minutes to concentrate their flavor. The sauce should be the consistency of a thin vinaigrette. Taste for salt and pepper. Retrieve and discard the cloves and zest, if you like. Pour the juices over the chicken and serve.

Variation: For a darker, more rustic-looking dish, substitute red wine for the white wine and red wine vinegar for the white wine vinegar. Use orange or tangerine zest in place of lemon zest and black olives instead of green.

Plumping the prunes: If the only prunes you can find are dry and leathery, you'll want to soak them overnight in room-temperature or slightly warm water to plump them up. Place them in a small bowl and pour over enough water to cover. Let the prunes sit until they are moist and plump, 8-12 hours. You can speed things up by using scalding water, but in my experience the hot water begins to break down the texture of the prunes and leave them a bit ragged.

You can also soak the prunes in Cognac, port, wine, fruit juice or any other liquid that you'll be adding to the dish you're making. As the prunes plump, they'll absorb the flavor of the liquid. Stock is not a good choice, however, as it is prone to spoilage and should not be left out on the counter overnight.

Celery and Grapefruit Salad with Parmesan

I want to try this recipe soon. I ate something similar a few years ago.


serves two

6 stalks celery, chilled
1 grapefruit, chilled
Pinch sugar
Extra-virgin olive oil, of finishing quality
Kosher salt and freshly ground black pepper
Parmesan cheese

Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, (See pictorial instructions here for peeling and segmenting the grapefruit.) Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad.

Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving.

Maple-Soy Glazed Salmon

This simple recipe came from a pack of salmon fillets.

1 pack (454g) Wild Pacific salmon fillets
2 tbsp (30ml) each maple syrup and soy sauce
1 tsp (5 ml) each minced garlic and ginger

Place frozen fillets in a single layer on greased baking pan. Combine remaining ingredients and spoon evenly over fillets. Bake at 450F for about 18 minutes or until fish flakes with a fork. Baste occasionally. Serves 4.

Salmon Teriyaki

Here's one of my favourite recipes from Vancouver Sun. And a simpler version of this recipe is also available.

Photo and recipe from "Four Chefs One Garden: Seasons of West Coast Living"

Tojo Hidekazu’s Salmon Teriyaki

Salmon:

4 (6-oz./170g) salmon filets, boned

1 teaspoon (5 ml) vegetable oil

Teriyaki Sauce:

¼ cup (50 ml) dark soy sauce

2 tablespoons (30 ml) mirin (Japanese cooking wine)

2 tablespoons (30 ml) Sake

2 tablespoons (30 ml) ground ginger

2 tablespoons (30 ml) brown sugar

Vegetable Saute:

2 large chanterelle or shiitake mushrooms

¼ large cooking onion, diced

¼ red bell pepper, seeded and thinly sliced

1 cup (250 ml) fresh green beans, trimmed and cut into 1 inch (2.5 cm) pieces

1 tablespoon (15 ml) vegetable oil

Salt and freshly ground black pepper

1 pine mushroom, stem removed and quartered

½ cup (125 ml) dashi or fish stock

2 tablespoon (30 ml) corn starch

2 tablespoons (30 ml) water

2 tablespoons (30 ml) freshly squeezed lemon juice

1 daikon radish, cut into large, thin diagonal slices

Preheat oven to 375F (190C). Have all ingredients measured and sliced before commencing with cooking. Whisk sauce ingredients together and set aside.

Brush each piece of salmon filet with vegetable oil. Place on a parchment lined baking sheet and bake in the preheated oven for 10 to 12 minutes or until almost done but still slightly raw in the centre when pierced with a sharp knife. Remove from the oven. Salmon will continue to cook slightly as it rests.

Cut mushrooms into long thin slices. Place in a bowl with diced onions, sliced pepper and green beans. Heat oil in a large skillet. Add chanterelles or shiitakes, onion, red pepper and beans. Sprinkle with a little salt and pepper. Saute over medium heat until bright coloured and crisp, about 1 to 2 minutes. Add quartered pine mushroom, dashi, and half the teriyaki sauce. Remove from the heat. Stir corn starch with 2 tablespoons (30 ml) water and stir into vegetables. Return to medium heat for 1 minute or until vegetables are glazed. Drizzle with lemon juice and fold in.

To serve, line 4 heated dinner plates with slices of daikon radish. Top with vegetables and salmon filets. Drizzle with remaining Teriyaki Sauce.

Makes 4 servings.

Fried Chickpeas With Chorizo and Spinach

I love chickpeas and I have a can of beans that's been sitting in my pantry for a while and some spinach in the freezer so we might have this for lunch today. I haven't done my menu for the week so this will be perfect. I just need to stop by the grocery to get some chorizos. There's a similar recipe from Smitten Kitchen that I would love to try, too,

Photo and recipe from New York Times.

1/4 cup olive oil, plus more for drizzling

2 cups cooked or canned chickpeas, as dry as possible

Salt and black pepper

4 ounces chorizo, diced

1/2 pound spinach, roughly chopped

1/4 cup sherry

1 to 2 cups bread crumbs.

1. Heat the broiler.

2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

4. Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Yield: 4 servings.

Nutella Skillet Torte

We love Nutella, so here's a recipe to be tried soon.

Torte

4 eggs, separated

120 grams bittersweet chocolate

1 shot espresso or 1/4 cup strong coffee

1/2 cup sugar

1/8 teaspoon salt

2 tablespoon soft butter

2 tablespoon sugar in the raw

1/3 cup nutella

1/3 whipped cream

3 tablespoons toasted hazelnuts, roughly chopped

Melt chocolate over a double boiler, remove from heat, whisk in yolks, and coffee and let side aside until cool.

Whip whites with sugar until meringue.

Use half of meringue to lighten the chocolate mixture. Fold in the rest.

Brush generously a 9" skillet or cake mold with butter and line with sugar in the raw.

Transfer cake into the pan and bake in preheated 350 degree oven until done; top should be dry, and tester comes out clean, about 22 minutes. Let cool until room temperature.

Once cake is cooled, spread top of cake with nutella in a circle, leaving 1/2" rim on the outside. Create an inner circle with whipped cream. Take a knife and cut cake into 8 slices, cutting from inside out. Top tort with chopped hazelnuts. Refrigerate and bring to room temperature before serving.

Banana Milkshake with Caramelised Papaya and Mango

80 g (2-3/4 oz) caster (superfine) sugar
1 papaya, peeled, seeded and finely diced
1 large mango, peeled, stoned and finely diced
100 ml (3-1/2 fl oz) pineapple juice
3 small gelatine leaves
1 banana
3 scoops vanilla ice cream
125 ml (4 fl oz or 1/2 cup) milk

Heat the sugar in a frying pan over medium heat. As soon as it starts to caramelise, add the papaya and mango and stir to coat. Add the pineapple juice, then reduce the heat to low and cook for 7-8 minutes, or until the fruit has caramelised a little. Remove from the heat.

Soak the gelatine in cold water until soft, then drain and squeeze out the excess water. Add the gelatine to the fruit and combine well. Allow the fruit to cool completely, then divide evenly among the glasses the refrigerate for 1 hour.

Just before serving, peel and slice the banana and blend with the ice cream and milk until smooth.

To assemble the verrines, pour the milkshake over the fruit-filled glasses and serve immediately.

Tips:
You can vary this recipe by replacing the vanilla ice cream with coconut ice cream and/or adding a dash of rum to the milkshake. Another way to spice up the recipe is to add a touch of cinnamon or dust the verrine with unsweetened cocoa powder.

Strawberries with Basil and Limoncello

50 g (1-3/4 oz) caster (superfine) sugar
150 ml (5 fl oz) limoncello liqueur
500 g (1 lb 2 oz) strawberries, hulled and diced
40 g (1-1/2 oz or 2/3 cup) finely shredded basil

Place the sugar and 200 ml (7 fl oz) of water in a small saucepan and simmer over low heat for 5 minutes, stirring until the sugar has dissolved. Remove from the heat, add the limoncello and allow to cool.

Mix half the strawberries and the shredded basil in a bowl, then divide among the glasses. Pour the limoncello syrup over the top of each verrine, then chill them in the refrigerator for 15 minutes.

Serve chilled garnished with the remaining shredded basil.

Summer Crumble with Apples and Mixed Berries

60 g (2-1/4 oz) unsalted butter
120 g (4-1/4 oz or 2/3 cup) lightly packed soft brown sugar
6 golden delicious apples, peeled, cored and chopped into large pieces
70 g (2-1/2 oz) caster (superfine) sugar
125 g (1 cup) raspberries
60 g (2-1/4 oz) blackberries
60 g (2-1/4 oz) blueberries
juice of 1 lemon

Crumble topping
50 g (1-3/4 oz) all-purpose flour
50 g (1/4 cup) lightly packed soft brown sugar
50 g (1/2 cup) ground almonds
1/2 teaspoon ground cinnamon
60 g (2-1/4 oz) soft, lightly salted butter

Melt the butter and brown sugar in a saucepan. Add the apple pieces, stir and cook gently over low heat, covered, for 10 minutes. Remove from the heat, allow to cool, then refrigerate for 10 minutes.

To make the crumble topping, combine all the dry ingredients in a bowl, then rub in the butter using your fingertips until the mixture resembled coarse breadcrumbs. Refrigerate for 15 minutes.

Preheat the oven to 350F.

Meanwhile, place the caster sugar, mixed berries and lemon juice in a saucepan and cook over low heat for 2-3 minutes, stirring occasionally. Remove from the heat and set aside.

Spread the crumble mixture on a baking tray and bake for 10-12 minutes, or until golden.

To assemble the verrines, spoon alternate layers of apple and berries in the glass, or mix the apples and berries together. Finish by topping each verrine with the crumble.

Coconut-Lime Verrines

2 whole eggs
2 egg yolks
200 ml (7 fl oz) sweetened condensed milk
200 ml (7 fl oz) coconut milk
100 g (3-1/2 oz) dessicated coconut
zest and juice of 1 lime
thick cream, to serve

Preheat the oven to 315F.

Place the eggs, egg yolks, condensed milk, coconut milk, dessicated coconut, lime juice and one-quarter of the lime zest in a bowl and whisk until well combined.

Fill the heatproof glasses with the mixture. Place them in a deep roasting tin, then pour in enough hot water to come halfway up the side of the glasses. Cook for 15-20 minutes, or just until set but still a little wobbly. Remove from the water bath. Allow to cool at room temperature, then refrigerate for at least 1 hour before serving.

To serve, decorate with a spoonful of cream and sprinkle with remaining lime zest.

Panna Cotta with Mixed Berries

300 ml (10-1/2 fl oz) milk
300 ml (10-1/2 fl oz) pouring cream
120 g (4-1/2 oz) caster (superfine) sugar
1 vanilla bean, split lenthways
4 small gelatine leaves
2 tablespoons soft brown sugar
200 g (7 oz) mixed berries (fresh, or frozen and thawed)

Place the milk, cream and caster sugar in a heavy-based saucepan, scrape in the vanilla seeds and stir over low heat until the sugar has dissolved, then simmer for 5 minutes.

Soak the gelatine in cold water until soft, then drain and squeeze out the excess water.

Remove the cream mixture from the heat and stir in the gelatine until it has dissolved, then divide the mixture among the glasses. Place the verrines in the refrigerator for 2 hours.

Meanwhile, dissolve the brown sugar with a little water in a saucepan over low heat, then add the berries. Simmer gently for 1-2 minutes. Remove from the heat and allow to cool.

Spoon the berries over each verrine just before serving.

Eggplant caviar, ricotta and coppa

2 large eggplants, halved lengthways
2 onions, chopped
5 garlic cloves, chopped
3 tablespoons olive oil
1 teaspoon thyme
1 teaspoon tomato paste
150g (5-1/2 oz) ricotta cheese
5-6 slices coppa (Italian cold cut, similar to prosciutto)

Preheat the oven to 400F.

Score the inside flesh of the eggplants with a knife, then arrange them in an ovenproof dish. Scatter the onion and garlic over the eggplant, then drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, add the thyme leaves, then bake for 25 minutes, or until the eggplant is soft. Remove from the oven and allow to cool.

Once cooled, use a tablespoon to scoop out the eggplant flesh. Process the eggplant flesh, onion, garlic, tomato paste and remaining olive oil in a food processor until smooth. Refrigerate for 45 minutes.

Beat the ricotta with an electric mixer until smooth.

To assemble the verrines, use a piping bag or small spoon to layer the eggplant caviar in the glasses. Add the ricotta over the eggplant, then top with the coppa, either arranged into a rosette shape or cut into thin strips.

Spanish Rice

4 tablespoons oil
1 onion, finely chopped
1 red capsicum (pepper), finely diced
pinch of saffron
250g (9 oz) medium-grain rice
1 small bouquet garni (or 1 chicken of vegetable stock cube)
125g (4-1/2 oz) chorizo sausage, finely diced
155g (4-1/2 oz/1 cup) frozen peas

Heat the olive oil in a heavy-based saucepan and cook the onion over medium heat for 6-8 minutes or until slightly coloured. Add the capsicum and saffron, and cook for 1 minute, stirring constantly.

Add the rice and bouquet garni (or crumbled stock cube). Stir for 1-2 minutes, then add 600ml (21 fl oz) of water. Reduce the heat to low and simmer, uncovered, until all the liquid has been absorbed.

About 5 minutes before the rice has finished cooking, stir in the sausage and peas. Remove from heat and allow to cool. Season to taste.

To assemble the verrines, divide the Spanish rice evenly among the glasses. Top with extra chorizos if desired.

Avocado-Orange Milkshake with Crab

1 ripe avocado, peeled and stone removed
1 tablespoon caster (superfine) sugar
juice of 2 oranges
100 ml (3-1/2 fl oz) milk
200g (7 oz) crabmeat, flaked

Process the avocado, sugar and orange juice in a food processor. Add the milk, a little at time, blending well until the mixture is smooth. Transfer to an airtight container and refrigerate for at least 1 hour.

To assemble the verrines, stir the crabmeat through the chilled milkshake, then divide evenly among the glasses.

Tip: You can adjust the sweetness and consistency of the milkshake by altering the amount of sugar and liquid used. For a more savoury milkshake, season lightly with salt and pepper.

Rice Pudding, Raspberries and Speculaas

The next few recipes are from the cookbook, Verrines. A verrine is an entrée or a dessert composed with layers of food of different texture, flavour and colour.

Speculaas is a type of shortcrust biscuit. Here's a recipe.

Rice Pudding
250 ml/1 cup milk
150 ml/5 fl oz pouring cream
60g or 1/4 cup caster (superfine) sugar
90g (3-1/2 oz) short-grain rice
1 vanilla bean, split lengthways

2 small gelatine leaves
250g (2 cups) raspberries
60g or 1/4 cup caster (superfine) sugar
6 speculaas (spice) biscuits

To make the rice pudding, heat the milk, cream and sugar in a heavy-based saucepan over medium heat. Rinse the rice in cold water and add to the milk mixture along with the vanilla bean just before it comes to the boil. Reduce the heat to low and cook, stirring regularly, until the rice is tender. Allow to cool. Remove the vanilla bean then refrigerate the pudding for at least 45 minutes.

Meanwhile, soak the gelatine leaves in cold water until soft, then squeeze out the excess water. Place the raspberries, sugar and 2 tablespoons of water in a saucepan. Warm slightly over low heat until the sugar dissolves, then add the gelatine and stir until it dissolves. Cool, then refrigerate until cold.

Crush the speculaas biscuits in a food processor or with a rolling pin until they resemble fine breadcrumbs.

To assemble the verrines, arrange a layer of rice pudding in each glass, then a layer of raspberries, and finish with the crushed speculaas.

Makes 6-8 large glasses.

12 Tips for Simple Living

This is an excerpt from an article I read today. It's something I'd like to be able to do.

Urbanksa's 12 Tips for Simple Living:

1. Pay bills immediately.
As long as a bill is hanging out there in the unpaid category, it occupies mental space.

2. Bring a mug to work.
Instead of going through stacks of single-use disposable cups at work, bring your own ceramic mug. Same goes for a water bottle, plate, silverware and any other frequently used items.

3. Spend time outdoors.
Whether it's sunny or overcast, step outside every day to reconnect with nature.

4. Celebrate your victories.
In the rush of our lives, too often we allow our "mountaintop moments" to pass unnoticed.
5. Pay in cash.
Identify a personal spending trouble spot and shift to a cash-only policy.

6. Save your "petty" change.
If you buy a bottle of wine for $9.19, pay with a $10 bill, then put the 81 cents change directly into your piggy bank or an old glass jar.

7. Empty your trash.
Staring into an overflowing waste basket makes you feel bloated, while an empty receptacle signals that your slate has been cleared, and you're ready to move forward.

8. Turn on the ceiling fan.
They provide a soothing, low-level whir (the white noise can help you sleep) and reduce cooling bills in the summer and heating bills in the winter.

9. Hang clothes outside.
I was overjoyed to rediscover in middle age that my childhood chore of hanging clothes on the line was actually pleasurable.
10. Buy used.
It costs less and cuts down on packaging waste, thus reducing your carbon footprint. Second-hand or consignment shops are great places to find clothes, kitchen equipment and even furniture.

11. Disconnect and reconnect.
Take time every day to disconnect from electronics. This will open the way for eye-to-eye contact and genuine engagement.

12. Stop and chat.
When you're out for a walk in the neighborhood, or in a supermarket line, make small talk. You will find that "small talk" isn't small, but big and meaningful.