Nothing to give and that’s okay

So I am fighting either allergies or a cold and as if that is not enough several other areas of my life are going bonkers.  I realized I missed my first deadline for this post over the weekend and have been scrambling to come up with something empowering to say. All I found were crickets and tumbleweeds! I realize that right now the sickness and obstacles are here and all I can do is rest. 

So this week I’m giving you permission to take off the super hero capes and just take care of yourself in any areas that needs healing or rest. I came across this statement below and I thought it was perfect for this week!

Cheers to empty cups that need to be filled!

“When you cup is full this is the perfect poem to move forward!”

Still I Rise- Maya Angelou

You may write me down in history
With your bitter, twisted lies, 
You may tread me in the very dirt
But still, like dust, I'll rise. 

Does my sassiness upset you? 
Why are you beset with gloom? 
'Cause I walk like I've got oil wells
Pumping in my living room. 

Just like moons and like suns, 
With the certainty of tides, 
Just like hopes springing high, 
Still I'll rise. 

Did you want to see me broken? 
Bowed head and lowered eyes? 
Shoulders falling down like teardrops. 
Weakened by my soulful cries. 

Does my haughtiness offend you? 
Don't you take it awful hard
'Cause I laugh like I've got gold mines
Diggin' in my own back yard. 

You may shoot me with your words, 
You may cut me with your eyes, 
You may kill me with your hatefulness, 
But still, like air, I'll rise. 

Does my sexiness upset you? 
Does it come as a surprise
That I dance like I've got diamonds
At the meeting of my thighs? 

Out of the huts of history's shame
I rise
Up from a past that's rooted in pain
I rise
I'm a black ocean, leaping and wide, 
Welling and swelling I bear in the tide. 
Leaving behind nights of terror and fear
I rise
Into a daybreak that's wondrously clear
I rise
Bringing the gifts that my ancestors gave, 
I am the dream and the hope of the slave. 
I rise
I rise
I rise.

by Maya Angelou

By Kara Norman- Empower Her, Inc.

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

A little jerk in your life... well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen... So before we get started we need to gather the following ingredients: 

1 large bunch scallions, roughly chopped

• 1 red bell pepper, stemmed, quartered and seeded
• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice
• 6 cloves garlic
• 2 tablespoons fresh thyme
• 1 tablespoon ground allspice
• 1 tablespoon grated peeled ginger
• 1 tablespoon packed dark brown sugar
• 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
• Kosher salt
• 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
• Freshly ground pepper

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Food Preparation and Styling By Smarty Marty 

Recipe By: /www.foodnetwork.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Tortellini Salad

Salad anyone... Well we have a special treat for you this week. Smarty Marty special recipe idea for you is a Tortellini Salad... So before we get started lets gather together the needed ingredients

• 1 (8 ounce) package dried spinach tortellini
• 1 (8 ounce) package dried three-cheese tortellini
• 1 cup grape tomatoes, halved
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped

• 1 (6 ounce) can sliced black olives, drained
• 1/2 red onion, thinly sliced
• 1/4 cup grated carrots
• 1 1/2 cups oil and vinegar dressing

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
2. Drain well, and allow tortellini to cool.
3. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
4. Cover and refrigerate until chilled, at least 3 hours or overnight.

Recipe Prep Time 15 mins  Cook Time is 10 min This salad is ready in 3 hours 25 mins

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Cheers to Spring!

We’ve come through a cozy season of hibernation and hopefully we are feeling restored and rejuvenated to welcome spring and a brand new quarter!

Here are a few tips to help you spring forward:

• Refresh your mind!  Mediation is a daily reset to your mind, body and spirit. Simple Five minute meditations are perfect ways to reset your mind and get aligned with your spirit. Oprah and Deepak Chopra just launched another free 21-day mediation series that focuses on Shedding the Weight of the Mind Body and Spirt. Sign up today – they are only on Day 2 so still time to catch up!https://chopracentermeditation.com

• Refresh your sleep!  What’s the single most important thing you can do to start each day with more energy, optimism, and freedom?  Getting better sleep!  I am so excited that one of my favorite wellness experts, Latham Thomas, is launching a new series of mediations focused on reclaiming deep and truly restorative rest.  Her complete audio program called Beditations is designed to show us how to reboot ourselves and help us get grounded, present and centered, sleep better, and recharge our physical, cognitive, and spiritual reserves.  I can use more siestas in my life! You can pre-order your copy today by visiting this link:https://www.soundstrue.com/store/latham-thomas.html 

• Refresh routines - Break up the boring routines of life and get some spontaneity going! Try a different class at your gym that is way out of your comfort zone or take out a map of your state and pick a random place to visit for a quick day trip.  Self-Care is also a great area to shake things up and put yourself at the top of your list of priorities.  What would you love to do but too scared to try? Grab a friend and give it a shot!

• Refresh your health – Pay closer attention to how your body feels and listen to your intuition. This is a perfect time to schedule that yearly physical and put your health first! Now that the days are longer and things are warming up let’s get moving and on the path to wellness!

Happy first week of Spring! Cheers to clearing your mind, cleansing your soul and rebooting for the new season!

By Kara Norman- Empower Her, Inc.

Foodie Tuesday with Smarty Marty- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the "Beet"... Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

• 2 large red beets (1 pound), halved
• 2 medium Yukon Gold potatoes (1/2 pound)
• 1 stick unsalted butter
• Kosher salt
• Pepper
• Four 12-ounce bone-in lamb chops, cut 1 inch thick
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 sage sprig
• 1 teaspoon fresh lemon juice
• 2 pounds Swiss chard, stems discarded and leaves chopped

How to prepare:

First things first 

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Powered by Chicory

How to Make It

Step 1    

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Step 3    

Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper. 


Step 4    

Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

Food Prepared and Styled By - Smarty Marty 

Food Recipe and Directions by - http://www.foodandwine.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

My Verbal Vision Board

Hey Folks Happy Happy Friday… So I’ve decided to get it out of my head and put it out in the universe on a public platform and give my Verbal Vision Board. I’m not sure about you but I have business crushes in my industry… Ladies and men that are Crushing it and I admire from the sidelines…. With Wishes one day that I have the opportunity to work with them. And when I say work with them, I have hopes and dreams of being their clients… So with me putting it out there I know that is will be happening sooner then I think… So let me tell you about last night…. Last night I attended a meet and greet with a fellow photographer ( One that I admire) This photographer is in town to do Branding Images for clients located here in Atlanta. During her time here she wanted to do a meetup and whoever was able to attend it was open to all. So, of course, I’m all about that.. If one of my favorite photographer (one I admire and hope to one day be in front of their camera) is coming to town, I’m going to be there. So our meet up was at Two Urban Licks and what makes this sooooooooooooooooooo exciting that not only did I get to meet one business crush, I got to meet two…. So how about @Britteny Jean attended the meet up two and I was super stoked because (Just putting it out there I can’t wait to be your client one day) So my night was filled with being able to meet two people that I admire their work look forward to working with them in the future. The night was filled with other ladies that we made true connections with. I felt right at home as we introduced ourselves we conversed laughed and enjoyed one another That was a true night to remember and it brings me back to my verbal Vision Board.

This is a short list of People I look to work with…  

Stacy Pierce Photography

https://www.stacypierce.com/home

Britteny Jean

https://www.britneyjeanine.com/

Dfinney Photography

http://www.dfinneyphoto.co/

Kimberly Murray

http://www.kimberlymurray.com/

Saadia Mechel

http://www.saadiamechel.com

Foodie Tuesday with Smarty Marty- A Seafood Boil

I seafood :)  Just thought we start off with a word play joke!!! Ha!! 

This Tuesday we are happy to bring you weekly recipe ideas from our weekly contributor Smarty Marty! This week she bring us a Seafood Boil! So for all you seafood lovers this one is for you! Enjoy! 

So in order to create this meal you will need the following ingredients: 

Ingredients:

• 8 quarts water
• 1/3 cup canola oil
• 6 yellow onions, unpeeled
• 4 celery stalks, halved crosswise
• 2 lemons, unpeeled and quartered
• 12 garlic cloves
• 5 bay leaves
• 2-inch piece fresh ginger, thickly sliced
• Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil
• 1/2 to 3/4 cup sea salt, or to taste
• 1 Tbs. cayenne pepper, or to taste
• 1 Tbs. black peppercorns, or to taste
• 2 to 3 lb. small red-skinned potatoes, unpeeled
• 24 live blue crabs or 4 to 6 small live Dungeness crabs
• 6 ears of corn, husked and halved crosswise
• 5 lb. large shrimp, with heads attached

Directions:

Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.

Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells. Serves 8 to 12.

Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).

Styled and Prepared By Smarty Marty 

Food Recipe and Direction By www.williams-sonoma.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Cheers to Women!

My favorite month has arrived - Hello March! It’s not only my birthday month but also Women’s History month! I love this month so much! I celebrate women and girls everyday but love the collective energy that happens this month when we take time to honor the trailblazing women from our past and present! 

Be sure to honor and celebrate the women and girls in your life!

Raising my virtual champagne glass and throwing tons of confetti your way!
 

Cheers to Strong Women!

May we know them.

May we be them.

May we raise them!

By: Kara Norman - Empower Her Inc.

Foodie Tuesday with Smarty Marty - Blackened Fish with Mango Salsa

"I seafood in my near future" Happy Tuesday !!! It's another great Tuesday with a great recipe Idea from Smarty Marty! This week delightful delight is  Blackened Fish with Mango Salsa

1st things first you will need to gather all of the following ingredients: 

• 4 fish filets or however many you need to cook flaky white fish like tilapia, flounder, or sole. If you are doing 2 filets, divide the following in half:
• 2 TBL chili powder
• 2 TSP garlic powder
• 2 TSP cumin
• 2 TSP paprika
• 1/2 TSP salt

Instructions

1. Mix dry ingredients well. Generously coat fish with seasoning mixture on one side. Spray non-stick pan with cooking spray and heat over high heat. Place fish in pan, seasoning side down and cook for 3 minutes. While cooking, generously coat the other side with seasoning mixture. Flip fish and cook for 3 minutes longer.

2. Mango Salsa

3. One mango, chopped

4. Half a cucumber, peeled and chopped

5. Half a chopped green bell pepper

6. One TBL. fresh cilantro chopped

7. Two TSP lemon juice (or lime works too) I used a whole lemon

8. One-fourth cup red onion, thinly sliced and diced

9. One half jalapeno, seeded and minced (optional)

10. The salsa is better if you make it ahead and let the ingredients all meld together. I add salt and pepper to taste. Really great with this fish!

Styled and Photographed By Smarty Marty

Food Recipe & Instructions By : southernhospitalityblog.com

Introduce Yourself.... Outtakes from a recent Video Shoot !

Introduce yourself right on right on... These are a few of my outtakes during a recent video shoot... I'm actually super shy in front of the camera... but in person I'm super silly love to laugh and have a good time... in my earlier days... I use to rap so I love rhymes and poetry... not the strongest lyricists but my words would rhyme and I thought they were Dope!!! Now a days you can catch me capturing special moments for special people! I enjoy connecting with people. My real joy is using my camera to create clean crisp images to assist business owners in leveling up their brand. so that brings me to Our up and coming portfolios and perspective style shoot workshop happening on April 21, 2018 learn more about it the link is in our bio So you wanna be in pictures Contact us today! Kustomphotos4u@gmail.com 770.272.2420

On April 21, 2018 we are hosting our portfolios and perspective style shoot workshop you can learn more about it here! 

Foodie Tuesday with Smarty Marty- Jamaican Chicken Soup

Smarty Marty Stirs up the pot this week with her take on delicious Jamaican Chicken Soup! 

Let's prepare ourself by gathering up the fresh ingredients needed for this Foodie Idea of the Week 

You are going to need the following ingredients 

INGREDIENTS

½ Chicken (cut in 8 pieces)
2 sprig Thyme
1 tbsp Salt
1 stalk escallion
4 Pimento Berries (Allspice)
½ lb Yellow Yam

2 Irish Potatoes
2 lb. Pumpkin (cut up into 1 inch pieces)
1 Cho-cho (Christophine) (cut up into 1 inch pieces)
1 pk Jamaican Chicken Noodle or Cock Soup
1 oz. Butter

Preparation 

METHOD

1. In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho-cho together. Boil for 30 minutes.

2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. 

3. Cut each vegetable into four slices and then add them to the pot.

Special tip: - You man add spinners (small dumplings) to the soup at this time if you wish.

4. The flame should be turned to high at this point and allow to boil for 15 minutes.

5. Add the remaining ingredients to the pot, turn the flame down to medium, and cook for another 10 minutes, then simmer for another 5 minutes.

6. Check the yellow yam to ensure that it is soft. If not, cook until it becomes soft but not mushy.

Cook's tip: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thinner slices.

Photos and Food Preparation and Styling  By Smarty Marty

Recipe By - http://www.jamaica-land-we-love.com

Wakanda Forever!

I saw Black Panther over the weekend and all I can say is WOW! Such a beautiful and empowering film!  I don’t think I have ever been so proud to be in my beautiful black skin before. Seeing it with my daughter was also priceless. I loved how empowered and strong  the female characters were in the film and that all of the science, technology and innovation in the story line was driven by woman!  

Wonderful messages throughout the movie. I left the theater wishing that I lived in Wakanda. I realize it’s not a real place but I wonder how we can create a Wakanda world in our own homes and communities.  Feeling like royalty in the everyday experiences of life. (I would love to get my hands on the beautiful costumes in the film!!!! ) Raising our sons and daughters to take pride in themselves and to serve the world in bigger ways.  Getting more involved in our communities that need help and support.  I have always wanted to start a empowerment center for women and girls. I need to revisit that dream for sure! Are there dreams that you have pushed away that needed to be dusted off?

This film has definitely created a shift and opened our eyes to what is possible. I think we all needed this during a time with so much division and pain. I’m looking forward to what will come out of this new energy and spirit that is being ushered in with this movie. Let’s get busy making a Wakanda like world our reality. 

Wakanda Forever!

Kara Norman - Founder of Empower Her Inc.   

Foodie Tuesday By Smarty Marty- Stuffed Zucchini Boats

Looking for something unique to cook this week Smarty Marty has you covered with these delicious delights using 3 fresh Zucchini! This will be sure to smell your kitchen up with a fresh aroma and leave you with a smile on your face after dinner! 

This week delicious delights is  Stuffed Zucchini Boats! 

We first need to gather up the ingredients needed for this dish. 

What you will need: 

3 zucchini
1 pound Italian ground turkey
1 cup dry bread crumbs
1 clove garlic, minced
1 med onion
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese



Recipe inspired by Allrecipes

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with ground turkey, garlic, bread crumbs, and parmesan cheese. Stuff squash with ground turkey mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until ground turkey is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Food Prepared and Styled By Smarty Marty 

Recipe by Allrecipes.com 

Friday Inspiration- God's Plan!

Nice Friday Inspiration - God's Plan! 

Foodie Tuesday with Smarty Marty- Scallops with Roasted Garlic

Happy Fat Tuesday All!!! For this week Foodie Tuesday Delight we are sharing Seared Scallops with Roasted Garlic and Fresh Green Beans 

Before we get started you need the following Ingredients: 

• 3 tablespoons olive oil
• 1 head garlic, cut in half
• 1 cup chicken stock
• 1/2 cup cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• Bertolli Extra Virgin Olive Oil,
• 1/2 pound sea scallops
• salt and ground black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley for garnish

Directions :

• Prep  15 m

• Cook 45 m

• Ready In  1 h

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.

Food Styling and Preparations By Smarty Marty 

Recipe Courtesy of  Allrecipes.com 

Friday Inspiration- Keep Your Head To the Sky!

Nice Friday Inspiration -  Optimistic 

Great Remake! 

Empower Hour with Kara Norman - Celebrating Our History!

Celebrating Black History Month with Women in History!

Little Know Facts about Ann Cole Lowe

Born in Alabama in 1898 the granddaughter of a plantation seamstress. 

Married at 14 to a man 10 years her senior 

She soon left with her young son to make dresses for southern society women. 

By 21 had her own dress shop 

By 31 had $20,000saved and moved to NY. 

In 1947 went Paris Fashion week Upon her return she got a job at Saks 5th Ave

Her gowns sold at Neiman Marcus, Henri Bendel and Saks. She was making up to $300,000 a year in 1950. 

1953 she made Jacqueline Kennedy's wedding dress. 

She passed away in 1981 Remember her  Say her name 

Ann Lowe

How will you leave your mark on history?

Celebrate Our Rich History Every Day. 

Kara Norman - Founder of Empower Her Inc.   

Foodie Tuesday with Smarty Marty take on Stir Fried Rice Noodles with Grilled Salmon

Smarty Marty Foodie Tuesday Dinner Idea is Stir Fried Rice Noddles with Grilled Salmon

This delicious delight takes 10 minutes preparation and 20-25 min cook time 

Ingredients :

• 150g pack medium egg noodle
• 1 tbsp vegetable oil
• 2½ cm piece fresh ginger
• , finely chopped
• 2 garlic cloves, finely chopped
• 1 large carrot

  , cut into matchsticks

• 1 yellow pepper, deseeded and thinly sliced
• 100g mangetout
• , sugarsnaps or frozen peas
• 2 spring onions
• , finely chopped
• 85g beansprout

  (optional)

• 2 tbsp soy sauce
• 1 tsp white wine vinegar

1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

2. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

3. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon

Food Prepared and Styled By Smarty Marty 

Recipe By : 

Empower Hour with Kara Norman -Let’s Travel in 2018!

 

Happy New Year Empower Hour Kings and Queens!

I was blessed to bring in the New Year on the sandy white beaches of Punta Cana in the Dominican Republic.  My hubby and I celebrated our 20th wedding anniversary in December and took the opportunity to get away.  It was one of our best vacations and we loved exploring a new country together.  It is so important to travel relax and get away from our everyday lives.  My husband calls our trips, “investments in our marriage”.  I think that trips in general are investments in our selfcare and wellbeing.  Even if it’s just a day trip to a new city we should always make time to explore.

Need a little inspiration? I love following this Instagram hashtag #essencetravels!  There is a whole world out there to see folks!

Is money an issue? Here is a great link I found that gives tips on how to travel on a budget! #teamnoexcuses

https://www.skyscanner.net/news/20-money-saving-travel-tips-and-secrets

Here is a photo of a picture of a beach that I put on my vision board December 3, 2016.  I did not pay attention to the location just put the photo on my vision board.  My husband picked this place in March of 2017 and my toes were in the sand on this very beach in Punta Cana December 2017 it works!

Cheers to amazing adventures in 2018! 

Kara Norman - Founder of Empower Her Inc. 

Foodie Tuesday with Smarty Marty- Creamy Macaroni & Cheese

We are excited to bring you this cheesy delight! Smarty Marty take on Macaroni and Cheese is sure to delight your family with this quick delicious sensation . 

What you'll need for this dish : 

Creamy Mac & Cheese

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted n white pepper
3 cups milk
Preheat oven to 400 degrees F (200 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Recipe By Chef John 

Styling and Food Preparation By: Smarty Marty