For many of us with hectic schedules, it can be difficult to find Early Childhood Education (ECE) classes online. I did my fair amount of searching the internet trying to find something to help me get the credits I needed to be teacher certified at the Private Christian Preschool where I work. Unfortunately it was extremely difficult, until recently. Thanks to Melinda at the Center for Excellence in Child Development I now have one place to look for online Early Childhood Education (ECE) classes.

Before I do, on a side note, the Center for Excellence in Child Development offers academic credit courses. These are Saturday workshops, usually 5 hours, and they count for 1/3 semester unit. So you would need to take 3 classes for 1 unit. I think you need your school to request the proof of credit.

The best place to search for online Early Childhood Education (ECE) classes would be to visit the Child Development Training Consortium (CDTC). The Child Development Training Consortium (CDTC) maintains a schedule of nontraditional classes and trainings including; online classes, short-term classes, video classes, correspondence classes, classes available in languages other than English, workshops, and conferences and distance degree and certificate programs.

To search for a class, click here.

Branndon and I just had the pleasure of eating at a new favorite restaurant. We met up with his mom at Gabbi’s Mexican Kitchen and enjoyed some amazing Latin cuisine. Many dishes had a Mexican flair, but everything we had was incredible. The chips and salsa were good, then we had Guacamole and chips, then we shared the Mole Oaxaquena, and ended with the Mayan Tart. Wow! The food was good, the waiter was very helpful and nice, and the Mayan Tart was to die for. It was amazing. That was hardest to share.

Only 2 1/2 years old, Gabbi's Mexican Kitchen is known for cutting-edge Latin cuisine thanks to Chef Gabbi Patrick.

Gabbi’s Mexican Kitchen is located in Old Towne Orange at 141 South Glassell Street. There is no name up outside except for a “G” on the lower pillar of the storefront. It’s located 2 stores down from the Army & Navy store, look for the black awning with brick above. We were hoping to try the Coconut Tres Leches cake (with banana gelato and tropical fruit sorbet), but the dessert menu had changed since I read about Gabbi’s in AAA Westways magazine. The chocolate Mayan tart was topped with melt in your mouth chocolate truffles - I was no longer sad for not being able to try the Coconut Tres Leches cake. So if you want to try something different, this is worth it - whether you’re a fan of Mexican food or not. Yummy, I can’t wait to go back.

When MySpace.com came out, I avoided it like the plague. My husband was always online, chatting here with 4×4 buddies or playing the latest internet game. To be honest, it never interested me. Now I eventually came around, or I wouldn’t have my own blog right? So I was on MySpace the other day and saw their new tool, customizing the background. They had some very nice layouts, then you had the opportunity to customize them. I then spent a few hours creating a background I loved, then customized it to have the dreadful “system error” message. Ironically MySpace was in the middle of adjusting that very code when I was working on it. Funny right? Well at the time I wasn’t laughing. And now that “customization” tool is gone, simply disappeared! I hope it comes back so I can show everyone my new and improved MySpace page, but for now it’s just basic. My fingers are crossed that all my time and energy weren’t for nothing - I’ll keep you posted.

Branndon and I joined his mom today for lunch at the Lazy Dog Cafe in Orange, CA (at the Century Stadium Theatres). I had a great Flatbread Pizza with mushrooms, veggies, goat cheese and a Balsamic vinegar drizzle. The mushrooms didn’t appeal to Branndon, but his Bahama chicken was fantastic. I love Jerk Seasoning and this chicken with jerk sauce was so good - you have to try it!

Here I am going off on the food, which was very good, but the service was also very nice (ask for Jasmine if you eat on the patio). The main reason I decided to share this is because there’s few places I’m allowed to bring my Golden Retriever. It was nice to add one more restaurant to our list. Not only did we get to bring him, but they gave him water and have a special menu for the doggie customers. We didn’t get him a “hot dog” or chicken patty this time because he already had half a Rainbow Trout for breakfast. This is definitely a place to try to replace the same old TGIF or AppleBee’s.

I just finished watching the new Bones episode thanks to Hulu.com. I like seeing how many personalities the show’s creators can come up with for Zack’s coveted position. I just wonder how long it’ll take for him to be welcomed back to the show as a regular, especially since we now know that he didn’t kill that man.

This new guy, the depressed one who thinks life is the ultimate cause of death, is definitely smart enough - but is he as smart as Zack? I think he possesses a possibility to be on the show for a while, but we’ll just have to wait and see.

I walk Tobey, our Golden Retriever, at least once a day for about 25 to 45 minutes every day. I try to get him out three times a day, but that doesn’t always work out. Today we made it in before the downpour. So I was walking Tobey the other day and saw an ingenious, and cost effective, way to water your plants in the front yard. A women had a simple piece of plastic and scooped the water runoff from her lawn and used it to water her rose garden. An easy way to reuse water. If you’re looking for a cost effective way to gain dual flush technology check this out, “See How Easily You Can Save Water - One Flush at a Time!“

Judging from the title, you can probably guess that Branndon is not a huge fan of mushrooms. He never liked them, the flavor and especially the texture (when they are “slimy”) would just not do it for him. So when we were over at his brother’s place and my sister-in-law said he was the same (about the texture). She then told me she makes these Mushroom Quesadillas that he liked, so I was intrigued. I had some sliced mushrooms in the fridge and was finding it hard to finish them myself. So I made this recipe and Branndon really like them, he was surprised (as was I).

Mushroom Quesadillas
This made enough for the two of us. You can adjust the amounts for your flavor preferences if you’d like. And remember I’m not a professional chef, so these are the approximate amounts and times I used. It might be different for your equipment or preferences. Enjoy.

4 to 6 tbsp canola oil
2 cups chopped mushrooms (I used button, but next time will be trying Cremini)
1/2 cup chopped *Cactus (Had some in the fridge, but not necessary.)
3 garlic cloves, minced
1/2 onion, chopped
3 tbsp chopped cilantro, plus more for garnish
1/4 jalapeno, minced (Be careful when cutting and use more or less depending on the heat you want.)
4 flour tortillas
1/2 to 1 cup Quesadilla cheese (I had some from the local Mexican market, but you can use any cheese.)
4 to 6 tbsp guacamole
4 to 6 tbsp sour cream (If you can find Mexican Sour Cream, it’s by far the best.)
salt and pepper

Heat the canola oil in a large pan over medium heat. When warm/hot add the onions, garlic and jalapeno - place the garlic on top of them to prevent burning. Add salt and pepper to taste. Cook for about 5 minutes, until onions are clear and soft. Add the mushrooms and cook for another 3 minutes or so. Spread the mixture to the edges and add the cactus to the center. Cook for about 10 to 15 minutes over low to medium-low heat. Add more salt and pepper to taste. Stir in cilantro. Set aside or keep over low heat when heating the griddle to keep the mixture warm.

Heat a griddle over medium heat. Time to make the quesadillas. Place one tortilla on the griddle, scoop some of the mushroom mixture (if making this for two people, just divide the mixture in half), add cheese (again if for two people, divide the cheese in half), and top with another tortilla. When the cheese has melted a good amount and the tortilla turns a golden brown it’s time to flip. Be careful, depending on the amount of cheese you use some of the mixture might fall out.

Cut into 4 pieces. Place on plate to reform the circle and top each quarter with a spoonful of sour cream and guacamole. Then garnish with cilantro if you’d like.

* For the Cactus, I don’t know if I did it right, but I chopped it up in little pieces and threw it in a colander. I then rinsed it and let it sit for about 5 minutes to let the “goop” come out.

As you might have guessed it, I have a huge sweet tooth - especially for chocolate! Growing up with Milk Chocolate my palette has advanced to the more decadent Dark Chocolate varieties. Not only do I simply love plain Dark Chocolate, but when I see creative flavor combinations like Lemon Tequila Dark Chocolate Ganache topped with a Preserved Lemon Chip or Strawberry Caramel with Balsamic Vinegar from Modena I just have to try them. Those were the typs of bonbons and truffles I came to expect from Chuao Chocolatier. Whenever Branndon and I were at the Irvine Spectrum we’d have to get some chocolate. 

Sadly the last time we went, there were no wheret to be found. And after goumet chocolate like theirs Godiva didn’t stand a chance. So when I stumbled across Hotel Chocolat and saw some of their creations - let’s just say it was love at first sight. Granted their flavors are a little more traditional with truffles filled with champagne, rum, caramel, tiramisu and others. But the quality and presentation caught my attention and I’m glad they did. That’s when I found the “Gourmet Cooking” section and found the Balsamic Vinegar with Cocoa Nibs & Cocoa Bean and Chili Olive Oil Set, the Cocoa Pasta, and the Bitter Chocolate & Black Truffle Salsa. There’s nothing traditional about those flavor combinations - I mean Chocolate Pasta, what’s traditional about that? I’ve had a recipe for years I’ve wanted to try and now I don’t have to make the pasta from scratch. I’m excited to make my Chocolate Noodles with Apricot and Passion Fruit Sauce. (I found it in The Chocolate Bible.) My kitchen will never be the same.

Balsamic Vinegar with Cocoa Nibs & Cocoa Bean and Chili Olive Oil Set

Branndon and I went over to his brother’s place today. He love to smoke and grill, and he’s very good at it. Let me put it another way, if him or his wife ever invite us over to eat, we go. She’s great in the kitchen and he’s great on the barbecue.

Well today was no different, we were watching the UFC fights from last night, UFC 88. And his brother smoked some beef for a few hours and made a chili from scratch. It was incredible, no beans, just beef and vegetables. They were even nice enough to let us bring some home. So you know what we’re having for lunch tomorrow…

Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.

- Marianne Williamson, A Return to Love: Reflections on the Principles of “A Course in Miracles”, Harper Collins, 1992. From Chapter 7, Section 3. 

You might recognize parts of this from the movie Coach Carter. It’s been changed slightly to . It’s an amazing window to human nature. I completely agree with it. Personally I am not afraid of failure, I know that with failure comes learning, I am more afraid to succeed.

When others see you as failure, they usually don’t expect much from you. If you suceed, they expect you to keep succeeding. They can be disappointed if you then fail. Maybe the fear is from letting others down, maybe it’s something else. This is such an insightful poem by Marianne Williamson, and has led to variations heard in many other movies as well.

Whenever I hear those words my breathing slows down, my eyes close slightly, and it causes my mind to try and grasp every word. I want to capture the meaning behind everything, afraid I might miss a key note. It invokes a calmness, an understanding that I am not alone with these thoughts. I am not the only one afraid.