Monthly Archives: September 2013

Banana Ideas

Banana Ideas

In our household we always have an abundance of Bananas.

I use them daily in my green smoothies, great breakfast/snack for the girls yet we always end up with a few that are too ripe.

The lovely thing about these delectable fruit is that they are soooo versatile. Transformable to several things from Peanut butter & Banana Smoothie, Healthy Oatmeal & Banana cookies or Banana Muffins…. the list is really endless.

Yet at times I just want to save the fruit for a specific purpose ….My smoothie or you have too much to go in a baking frenzy.

As they say the “Necessity is the mother of invention”. I figured out the best way to actually freeze Bananas. It’s amazing because now it actually works well with the smoothie because it makes it even colder.

You’ll need:
The ripe bananas (do not freeze unripe bananas they won’t do well in the freezer)
Cookie Sheet
Parchment paper
Ziploc bags


Peel & slice the bananas into pieces (about 2.5cm)

Place on the cookie sheet lined with Parchment paper.

Make sure that bananas are not touching to avoid sticking to each other.

Place in the freezer (uncovered) for at least 30 minutes until the bananas are solid.


Transfer the banana slices into Ziploc bags.

I like to mark the bags with the date so that I know their “life”.
Squeeze the air out of each bag and seal.

Return back to the freezer.

The banana chunks are good for 3/4 months.

If you plan on using them for baking it’s a good idea to thaw them out.

NOTE: You can also use the same method without slicing the bananas and freezing them whole (peeled) and they will last for the same amount of time. I personally like to slice them as it’s easier to store in the bags.

Dinner Salad

Dinner Salad

Many days I stare at the open refrigerator trying to figure out what to have for dinner.

There’s just too many meals I have to think of in a day… Breakfast, lunch, dinner, snack AND I want to be healthy & creative!!

My husband and I came to the conclusion of not doing “Big Grocery” as we call it. Granted we have to go more often but there are 2 upsides, One we eat everything without anything going bad and Two my best creative days is actually when I’m low in grocery choices.

Today’s Salad of choice is my own mix of what I had on hand….. (if you’re not a fan of quinoa you can substitute with couscous or pasta)
1 Cup cooked quinoa
1 Red Pepper, diced
5 Radishes, Slices
1 stalk celery sliced
1/4 cup Pecans, chopped
1/2 Cup Feta, cubed
1/4 Cup Olive oil
Fresh ground Pepper

Mix it all up and enjoy!!
Off course the fun thing about cooking is you can always add or remove things to taste….if I had parsley on hand I would have definitely added some in there.

Have fun with your creations….it makes it all that more Tasty!

Lights, Camera, Action

Lights, Camera, Action

I sometimes feel that I value the performing arts over academics. I’m not sure if that’s a good thing. I feel raising children in a broad and creative atmosphere will lead them to be more successful in the future.

In Kuwait we are limited with choices, above that the choices we may have seem to be pricey and not so great when it comes to value for money.

I did come across something that’s reasonably priced and wanted to share it with all of my fellow readers.


One World Actors Centre CIC is a not- for- profit social enterprise that invests profits into theatrical cultural exchange and the sponsorship of young artists. Through associations with TAQA productions, LOYAC and Bayt Lothan Cultural Centre, forerunners in artistic development in Kuwait, students and theatre professionals attending the Actors Centre have the opportunity to work with both national and international experts to develop their talents.

Courses started at Bayt Lothan last Thursday 26 September, but continue on…I’m signing up Jennah on Sunday. They are celebrating 15 years of providing youth theatrical training and productions to the community of Kuwait.
For more information:
Contact Eleni Rebecca on

I’m really excited that Jennah gets to do a theatrical workshop….Broadway here we come!

I think this is “Making Life Memorable” for ME while Jennah’s just tagging alon…he he he!

Fawaz’s Funky Friday

Fawaz’s Funky Friday

I realized oh too quickly that there are a lot of involved father’s that don’t get much credit in the blog world by the overpowering “mom blogs” out there.

So I decided to have a special blog post every Friday that’s a little bit more “male” dominated.

The best to be featured is off course my other half Fawaz.

So here’s the deal, “Fawaz’s Funky Friday” will highlight his interests, his tips, possibly a picture here and there if I can get him to pose off course!

Let me tell you a little about Fawaz….. simply put he’s the TOTAL opposite of me! I’m camera happy while he’s camera shy. I’m totally out there while he’s very reserved. I’m a busy bee while he’s calm and collected. Yet we meet halfway somehow. It works!

His tip this Friday is find your hobby.

With the hustle and bustle of work and school drop offs pick-ups and mega activities. It’s important for any man to have a zone out time, that’s where you pull out the “hobby card”.

Some men chose to have a “man Cave” a place to runaway to and read a book watch sports games or just meditate in the dark.



Fawaz’s Friday getaway in the summer is non other than Scuba diving. A dive to the deep blue sea and the sound of the regulator bubbles gives him his serenity.

While the weather starts to get cooler we’ll also share other hobbies that are weather appropriate.

So have a happy Friday all you Daddy’s out there and hope you’re “Making Life Memorable” with your Zone out time.

Chocolate Fudge Cake

Chocolate Fudge Cake

I love this cake because it’s extra moist so if I bake it a day in advance it doesn’t dry out by the time I serve it at my girls’ birthdays.

I also use this same recipe as I do my vanilla either 24 cupcakes or 2 layered cake.

2 Cups flour
1 3/4 Cup Sugar
1 teaspoon baking Powder
3/4 Teaspoon Baking Soda
1/4 Salt
1 3/4 Cup Water
1/2 Cup Shortening
1 Teaspoon Vanilla
2 Eggs
3 Squares (3 ounces) Unsweetened Chocolate

Preheat oven 175 degrees C (350 degrees F)

Melt the Chocolate in a saucepan at low heat mixing continuously. Make sure you don’t “cook” the chocolate. Remove from the stove and let it cool.

In a bowl mix all ingredients except egg & Chocolate with an electric mixer until completely combined.

Add Eggs and chocolate and mix for an additional 2 minutes.

For cake use two 9inch round pans (greased & floured) Bake fore 30 minutes

For Cupcakes Line cupcake pan with cupcake liners Bake for 15 minutes.

Remove from oven and let cool before frosting.

Baked Chicken Strips

Baked Chicken Strips

I’ve shared with you a few of the “sweet” tasting foods and it’s time to share something from the savory department.

I’m an advocate of home made and freezing over buying something from the frozen section at the grocery store. How can “fresh” meat last for 2 years? Doesn’t make sense to me. PRESERVATIVES!!! If I can avoid it then I will.

Not to say I don’t indulge one in a while but when it comes to the kids I’d rather not.

My baked recipe uses fresh chicken breasts that I prepare and freeze for up to 6 months and tastes fabulous, if I may say so myself. The added health perk is I don’t fry I bake them and they turn out just as crispy.

4 chicken breasts, cut into strips
1 1/2 Cup breadcrumbs
2 Eggs
1/2 Cup Flour
1/2 Cup Butter


Preheat oven 175 degrees C (350 degrees F)

Coat each strip of chicken in the flour followed by dipping in the egg then coating in the breadcrumbs.

Place on a cookie sheet.

If you intend to freeze place the cookie sheet in the freezer for 20 minutes until the breadcrumbs holds, remove from cookie sheet and place in an airtight container place aluminum foil in between layers, return to freezer. Stores up to 6 months.

To cook:
Melt butter in microwave.

Pour melted butter on each strip. bake in the oven for 15 minutes, turn each strip and bake for additional 5 minutes.

The same baking method is used for frozen strips but add an additional 10 minutes to the baking.

This recipe is great because you can make a really big batch and freeze. Useful for lunch box, birthday party menu, play dates and quick dinners.


Vanilla Cake

Vanilla Cake

My standard Vanilla Cake works well in making either a 2 layered Cake or 24 cupcakes.

It’s really a classic recipe that’s beyond basic but perfect in every way.

The reason I like this recipe is because it’s not too sweet which makes up for the sweetness of the frosting.

3 cups flour
1 3/4 cups sugar
1 Tablespoon Baking Powder
1 1/2 Cup Milk
1/2 cup Butter (Softened)
2 teaspoon Vanilla
2 Eggs

Preheat oven 175 degrees C (350 degrees F)

In a bowl combine All ingredients except Eggs.

Mix with an electric mixer until it’s all combined.

Add Eggs one at a time and continue mixing.

For cake use two 9inch round pans (greased & floured) Bake fore 30 minutes
For Cupcakes Line cupcake pan with cupcake liners Bake for 15 minutes.

Remove from oven and let cool before frosting.

My favorite ButterCream frosting will elevate the taste to the next level!

Special “Butter” Tip
If you’re anything like me and have to make a cake in between your other daily plans then you generally don’t have time to let butter come to room temperature and be naturally softened.

Use this tip! Slice butter into several cubes and microwave for 20 seconds at a time until its soft but not melted. It’ll also make it easier to measure.

Recipe Sharing!!

Recipe Sharing!!

I hope you enjoyed last weeks series of posts about how you can plan your child’s next birthday with my simple tips.

I still have so much more to add to the theme that I’ve decided to have a follow-up series with more details to birthday planning.

I’ll be posting my best recipes that are great to cook ahead of time so you can be free the day of the birthday to do your last minute setup, decorating and socializing with other parents.

On Saturday I posted the best ButterCream frosting in the whole wide world! It’s fail proof and you can store it in an airtight container in the refrigerator for up to 3 weeks.

Stay tuned for my Vanilla Cake and Chocolate Fudge cake. Both are mild in sweetness and go perfectly with the ButterCream frosting.

I’ll also share a few of my signature savory dishes like “Easy Cheesy Pasta bake” and my famous “Pasta in Pink Sauce.”

Creamy potato Salad and my favorite Asian Salad dressing that’s perfect for any type of green salad.

Finally I’ll also share my freezer friendly Chicken strips and meatballs. I usually prepare loads of these recipes since they’re perfect for lunchbox, quick dinners and impromptu play date meals.

The important thing to always remember is that you’re “making life memorable” with all your special moments and food is an accessory to that!

School Open House

School Open House

If any of you out there still don’t have kids (and are planning to) believe that you’ve graduated school and think its all over HAAAAAA Joke’s on you! Think again!!!

It’s only over after your kids have graduated, become adults and have their own kids to worry about!!

The first 2 weeks of school are over and I still have knots in my stomach!! Every time I see a paper coming home in Jennah’s folder I squint and think “now what!”

Ahaaa invitation to attend an open house…. So I’m thinking sure I can handle that! (but please oh please I don’t want to meet that overbearing mom face to face!) Opps should I write that in public?

We tuck the girls in bed, give them an extra 10 minutes to read and out the door my husband and I go.

Kisses here and hellos there to all the mom’s and dad’s we’ve become closer to in the past few years. As my heart is racing and my mind’s thinking “Oh please prove to me once again that I made the right choice in selecting this school for my daughter”

ClassWe walk down the 2nd grade hall approaching Jennah’s classroom. There it is on the left Room P014.

My Heart pounding and thinking “Please please be a pleasant year!”

We walk in and naturally we’re the first parents there….funny enough Jennah’s teacher guessed we would be! Yikes ! Am I turning into those mom’s that the teacher avoids when he/she sees them approaching.

Samar forget it….move along, who cares what he thinks.

We take a seat at Jennah’s table and take a look at her little note for us….AWE how sweet she thinks we’re the best parents even when we shout….


Time to look around….OMG!! How cute is that Tweet board!

What an amazing idea!!!

Teacher posts a question as a Tweet and the kids write their responses on sticky notes.

Totally creative!


Oh and check out that Hopes and dreams Board….

Each child write’s what they want to accomplish in the academic year.

Now I’m thinking why didn’t we have this stuff when we were growing up!


Back to Jennah’s table we go and take our seats.

Ready for our guidelines for the year!!!

Her teacher takes the floor and then I start to ease myself into a smile and say to myself.
He sure is going to be “Making Life Memorable” for Jennah!

ButterCream Frosting

ButterCream Frosting

There’s definitely one major component in a cupcake or cake that can easily transform a cake or cupcake from good to fabulously amazing and that’s the frosting!!!

I debated posting my recipe as it is one of my trade secrets….but I love to share!!!

This by far is the best recipe EVER!!! So versatile and easy to work with and most important TASTY!

The challenge is not to cringe when you read what goes in it!

Worlds best ButterCream Frosting

1/2 cup solid vegetable shortening
1/2 cup butter
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (also known as powdered sugar)
2 tablespoons milk
2 tablespoons light corn syrup.

In large bowl, cream shortening and butter with electric mixer. Add vanilla.

Add sugar one cup at a time, beating well on medium speed.

After all the sugar has been mixed add milk and beat at medium speed until light and fluffy.

Finally add the light corn syrup.

(if you want a thinner consistency to spread the frosting add 2/3 more tablespoons of corn Syrup)

Making Life Memorable with the best Frosting EVER!!!