Internet Torture

By Nichole Giles

It’s amazing how dependent we become on technology as it comes available to us. We rely on cell phones, digital cameras, our computers, and the Internet in our daily lives. Why is this? I don’t have the answer to that question. I will admit, though, to a technological addiction of my own.

Case in point. The other day I went on an overnight campout with my daughter’s fifth-grade class. I’ve had two other fifth graders go on this campout before, but for one reason or another was unable to go with them. This time, I had no excuse. Believe me, I looked for one. But my daughter was going, and she needed me to go with her. She wanted so badly to go and be independent. To run off with her friends and be herself without a parent looking over her shoulder. But the trip was overnight—and that’s where it gets tricky.

To be honest, it was tricky with a lot of people’s kids. They all get homesick, and bloody noses from the altitude, and headaches, and stomachaches (from icky school food—which is the only thing available, and not much at that) the list is endless. And then there are the squeaky beds, and insomnia caused by being in a strange place, and…well, you get the idea. I was so, so glad I was there for my daughter this time. Especially because one of the other mothers in her cabin was a grouchy, ornery woman who yelled at the girls if they breathed too loudly.

At any rate, I went and was glad. Except for one thing. When you spend as much time on the Internet as I do, you sort of become dependent on it. There was no cell phone service on this mountain, so, obviously, no Internet service either. Do you know what it’s like being forced to go twenty-four hours without reading blogs or emails? It’s one thing if you’re out of the country or in international waters. Then you’re way too distracted to worry about trivial things like chain letters and blog entries. But otherwise, being without the Internet is a certain kind of torture, let me assure you.

Okay, I admit I brought my computer. And my Alphasmart. Hey, there are certain things you just don’t ask a writer to leave behind. Just because the kids aren’t allowed to bring electronics doesn’t mean the adults can’t. Like I said, we grown-ups need certain things, like keyboards and programs, in order to make us feel at home. It’s a sign of the times. Although, there was one mother who looked at me with scorn as I sat under a tree in my lounge chair, working on my book in the shade while the kids had free time. I laughed. That woman obviously needs to get a life. An Internet one. Maybe she should start a blog or something.

Really, though, she was probably bored, and completely jealous that she hadn’t brought her own laptop. I suppose she might rather run through the trees hunting snipes with the kids, and if so, more power to her I guess. If that’s true, at least she doesn’t have to deal with the torture that comes from lack of Internet access.

Hi. My name is Nichole. I’m an electronics addict…

Varaieties of Squash

By Nichole Giles

Not long ago, my younger (single) brother called me, asking how to cook a papaya squash. Of course, he didn’t know it was a papaya squash—he only knew it was funny shaped, yellow, and came out of my garden. But he wanted to try it. A few days later, my younger sister called asking for yet more squash cooking instructions.

Since we moved a lot as we were growing up, we didn’t often have a backyard garden from which to experiment with different vegetable recipes. But now that I have a home and family of my own, I’ve discovered it might be possible to go a tiny bit overboard with our veggie-growing experiments.

My husband is the one with the green thumb. I can’t even keep houseplants alive. But he grows them, and I cook them and we balance each other out. At any rate, I have a handful of easy-to-cook favorites, and after describing the instructions over the phone a couple of times, I thought it would be fun to identify some different types of squash, and give simple instructions on cooking them.

Spaghetti Squash

This beautiful guy is shaped like an oval, and should be light yellow in color. To cook, slice in half lengthwise, scoop out the seeds, place in a glass-baking dish and cook for 7-10 minutes in the microwave, or an hour in the oven. We’ve also found that we enjoy dropping a tablespoon of butter or margarine in the middle, wrapping the squash in foil, and throwing it on the barbeque grill.

After cooking, scoop meat with fork. It should come out of the shell easily, and the texture should be somewhat noodle-like, but slightly crunchy. Top with butter and salt. YUM!

Banana Squash

Most people are intimidated by the very size of this baby, since it can grow as big as twelve pounds, and as long as 20-22 inches. How does one family ever eat a whole squash of this size, let alone several? And if you have a big enough family, how do you cook it?

To cook, first you must decide on how much you’d like to eat. Slice off the very end and toss the top (or bottom) in the garbage. Then, cut off a section of the squash. Cover the remaining squash with plastic wrap and store in a cool area, or even the refrigerator. Scoop the seeds out of the cut section, and peel away the skin (using a knife, because a peeler won’t do the job.) Chop the meat to bite-sized pieces and steam or boil until tender.

This squash can be served in a variety of ways.
A. Once cooked, simply serve as bite-sized pieces topped with butter and salt.
B. Or run through a blender or food processor and serve mashed potato style, with either butter and salt or cinnamon and sugar.
C. The mashed product can also be used for a soup base or in breads, pies, or other recipes.

Heart of Gold Squash

Heart of Gold squash looks very similar to a small pumpkin, except for the color. The light green skin, with darker green stripes, seems more suited to a melon than a squash, and is indicative of a sweet flavor. This delicious squash is super easy to cook, and one of my favorite varieties. Too bad the seeds and plants are so hard to find.

Both the skin and meat of this variety are soft, so it is easy to slice (unlike the spaghetti squash, which often needs the equivalent of a chainsaw) and cooks quickly.

Cut this squash lengthwise, and scoop out the seeds. Depending on the number of people you’re feeding, you may choose to cook both sides at once, since it is a smaller squash. Place the halves skin-side down in a glass-baking dish. In the microwave: cook for 5-7 minutes. In the oven: cook for 15-20 minutes.

Again, serve with butter and salt or your favorite mixture of spices.

Papaya Squash

This guy looks sort of like a bright yellow pear on steroids. Like all varieties of squash, if left on the vine, they just keep growing and growing and growing. But this particular variety has quite a different taste. It is much more sweet than other varieties, sort of like butternut squash (which, I’m sorry to admit, is not a variety I know much about—yet.) As with all the other varieties, it tastes great with butter and salt, but recently, I tried a cinnamon sauce that was very yummy.

Warning: this baby is juicy, and the product it expels is nothing short of natural glue. Be prepared to scrub at your hands, cutting surface, knife, and anything else it touches before it’s cooked. Don’t worry, it’s worth it!

To cook, try any of the above instructions—they’ll work fine for this one too. Or, to try my cinnamon sauce recipe, cut off the top and bottom of the squash, slice lengthwise, and scoop out the seeds. After removing the skin, chop the meat into bite-size pieces and steam for 3-4 minutes or until fork tender. Drain any remaining water. Add the following recipe, and cook for an additional 1-2 minutes in saucepan, microwave, or steamer.

Cinnamon Sauce:

4 Tbs butter or margarine
1 Tbs Cinnamon
1/3 C sugar
1-3 tsp cornstarch (depending on your desired thickness. I like mine thick.)

Melt butter in small saucepan. Mix together cinnamon, sugar, and cornstarch and add to melted butter. Stir until thick. Pour over partially cooked squash, cook for 1-2 more minutes. Enjoy!


Yellow Squash and Zucchini.

I know, I already covered zucchini once before. And yellow squash is so…boring, right? Because, whatever you can do with yellow squash, you can do with zucchini. And vice-versa. But if you’re looking for a unique and fun way to incorporate either or both of these squash into your diet—I mean, other than slicing and steaming them, which is always good, but gets old after a while—here’s a new one.

Wash the squash thoroughly and cut off top and bottom ends. Run through a food shredder—raw—being sure to leave it about three times the thickness of cheese, or at least similar to spaghetti noodles. Blanch in boiling water for approximately 1-2 minutes, or until still just slightly crunchy. Drain completely, and pat dry with paper towel. Serve topped with your favorite pasta sauce. (Personally, I like Alfredo, but marinara and pesto are also very good.) Add any of the toppings you’d add to your pasta dish—including sliced chicken, grilled veggies, or meatballs.

Blogging for Memories

By Nichole Giles

When my little sister’s family moved 1000 miles away, we all cried. Moving was a good thing for them—and I knew it. But that didn’t make it easier to kiss my two-year-old nephew goodbye—or hug my sister knowing I couldn’t get in the car and go see her whenever I had the urge to knock on her door.

That was two years ago. With the price of gas on the rise—and airline tickets along with it—visiting is becoming more difficult. Phone calls are a great lifeline, but don’t make up for missed occasions and sudden growth spurts.

That’s where blogging comes in. A family blog can act as a digital scrapbook, complete with music, countdown widgets, and all types of personalization. The best part is that blogs can be viewed from anywhere in the world. Wherever your family goes, they can find your blog.

But what about safety? As much as we want our loved ones to see the pictures we post, is blogging safe? Personally, I’m not comfortable having strangers sifting through pictures of my children on our most recent vacation, or on their first day of school, or at their birthday parties. But Blogger has offered a simple, safe, and easy solution to the problem. Some people don’t realize that Blogger has privacy options, which can be enabled to protect your precious memories, while still allowing you to share them across the world—with people you choose. These blog options must be enabled though, and then family and /or friends with whom you’d like to share your memories must be invited. It’s a simple solution, and so worth it.

To open your own blog, start out by going to Blogger.com and click the “Start a Blog” link. Following the directions is fairly simple, and takes mere minutes to complete. Make sure you read the tutorials so you understand how to post your entries. When you get to the settings page, watch for the “who may view this blog” option. Click the option that says, “Only invited readers.” You’ll then have the option to email an invitation to readers of your choice—and you can send an invitation at anytime by going to the settings page.

This is a fun option for those family members who live even a few miles away, and a fun addition, or even an alternative (sorry Kim!) to scrap booking. The best part is that since you are preserving family memories, there is no guilt like you might feel if you spent hours every day surfing the websites of strangers.

I still haven’t talked my sister into starting a blog, but my sister-in-law and I both have, and hopefully my sister will follow suit now that she’s due to give birth again this fall.

Our memories are precious, and in many ways, technology is a blessing. Take advantage of it!

"Surprise Packages" Rounds Out the Series

By Nichole Giles

I live for the mail. What masochists we writers can be. You’d think that after so many of them, we’d get the hint that only rejection letters come by snail mail. Mostly. Oh, and the occasional unexpected royalty check for an article you sold to a magazine years ago which has been resold to someone else. Those are always nice—though extremely rare.

Anyway, for the last month or so I’ve had a totally different reason for watching for the mail person to make his/her (depending on the day) daily appearance. I’ve been waiting for books.

In case you haven’t noticed, I’ve started doing book reviews and author interviews, and am thoroughly enjoying it—mostly. But I digress. The month of July was big in the book-receiving end of my mailbox. They just keep coming—which is a good thing.

There was one I’d been expecting for quite some time. I cheered in pleasure when I walked out to the big gray monstrosity at the edge of my yard and found in it the last book in “The Company of Good Women” series, “Surprise Packages.”

Having read “Almost Sisters,” the first in the series, more than a year ago, I was thrilled and excited to finally have the chance to see how the lives of the three women turned out and if they fulfilled their twenty-five year pact to become Crusty Old Broads.

Turns out, in my opinion, those women were there in the beginning. They just had to know where to look inside themselves to discover it.

This book was a fun, easy read, that was hard to put down until the end. I did wish for more scenes showing the characters living certain areas of life, rather than narrative, but I can imagine how long this book would have been if they authors had done it all in scenes. It would be 700 pages long or more. Nancy Anderson, Lael Littke, and Carroll Hofeling Morris have done an excellent job of weaving the lives of the three main characters together intricately, showing how they each affect the others and those around them, and how their friendship is based on a deep and solid love of sisters.

It’s a great read, ladies. We should all wish for a group of friends like this. I am part of a similar group, which I think made this book all the more touching in my eyes. I saw parts of myself and my girlfriends in each of these women.

The three authors (yes, you read that right, there are three of them) have granted me an interview in one of their favorite meeting places, where we’re all eating giant scoops of ice cream as we watch the waves crash to shore on a white sand beach.

NG: So tell me, ladies, how much of your writing time has been spent together as opposed to working separately?

Nancy: We spent the majority and easier time writing individually. When we get together we spend non-stop hours of intense focused time meshing the story lines.

Lael: And scarfing lots of M&Ms. It’s easier to work separately when we’re developing our own character’s plot line, but it’s Synergy City when we get together.

Carroll: That’s when we write the common scenes. I’m the scribe in those sessions, sitting with my feet up and a soda near at hand, typing away on my laptop while Lael and Nancy work their way through a scene. Yes, I do put in my two bits worth, too.

NG: What advice would you pass on to other authors who are considering collaborating on a project like this?

Nancy: Don’t do it? The sane need not apply?

Lael: I say, if you have a good idea with somebody else and don't mind spending a lot of time with that person (or those persons), go for it!

Carroll: But don’t even think about it unless you’re confident that you and your co-author(s) can work well together and are equally committed to the project.

3. How many years have you three been vacationing together?

Nancy: Ask Lael. She is the keeper of all things mathematical for us.

Lael: Since 1991. And oh, the places we’ve been!

Carroll: Pretty amazing, when you think about it.

4. Is there somewhere you have never been that you are dying to visit?

Nancy: Some place decadent and tropical.


Lael: With gobs of chocolate.

Carroll: That sounds like it could be Hawaii, which is on my short list.

5. What is your favorite flavor of ice cream?

Nancy: This time of year? Daiquiri ice.

Carroll: All-time favorite is plain old strawberry!

Lael: I’m a very vanilla person.

6. Do you have a favorite restaurant where the three of you might eat dinner when vacationing together?

Nancy: Lael, what’s the name of that terrific Mediterranean place we eat at in Carlsbad?

Lael: The one with the belly dancer? Can’t remember the name, but it’s right on the beach and has unpronounceable—and delicious—dishes.

Carroll: When we’re at Nancy’s in Sandy, Utah, there are a couple of Tai restaurants that are high on our list.

NG: Yum, Thai food? Sounds tasty.

NG: How did you come up with the idea of writing together?

Lael: We were vacationing together in Moab, Utah, when Nancy said, “Why don’t we write a book together?” We sat down right then and brainstormed about what we wanted the themes of our novel to be. We still have the notes that Carroll wrote in aqua ink!

NG: It sounds like you three have vacationed togeter a lot. What’s your favorite vacation spot?

Our favorite place is Carlsbad, CA, but Moab, Utah, and Sedona, Arizona, are right behind.


NG: I love any and all of those places too. Ladies, I really appreciate you all taking the afternoon off to sit with me on the beach eating ice cream. It’s been great chatting with you. Thanks so much for giving this series such a satisfying ending.


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Book Review: "Preparedness Principles" and a Chat with Barbara Salsbury

By Nichole Giles

The other day, one of my friends and her family was put on standby for a home evacuation due to an out-of-control wildfire. It was 11:00 pm, and the children had all been tucked in bed, but the fifty-foot flames could be seen from miles away, and had turned in their direction.

She asked the same questions everyone would ask in her situation. “What do I do?” and “What do we take with us?”

Though the answer to that question should be obvious, (take your children and your important documents and get out of Dodge!) the truth is, if we are prepared for emergencies like this, there is no need to panic.

Barbara Salsbury’s book, “Preparedness Principles” is packed full of tips, knowledge, and plenty of ideas for the many “what if” situations life might throw our way. For instance, do you have an easy-to-grab evacuation (or 72 hour) kit? In this book, Barbara gives us pages of detailed ideas of what should go into these kits, how to make them easy to carry, easy to grab, and where to store them.

But that’s not all! This book is 355 pages filled to overflowing with easy to follow instructions on what to do…just in case. From money management how to’s, food storage advice; recipes, and information; guidelines on storing all the basic food groups in a food pyramid; protecting that food from bugs, rodents, and spoiling; a breakdown on disaster types and the supplies and know-how to deal with each one; growing your own mini-garden; emergency cooking options, heating options, sanitation issues, and shelter—this book has it all.

Not only that, if you’re wondering where in the world you’re supposed to store all these supplies, never fear! Barbara has also included an entire section (along with several tips throughout the book) on creating usable, un-wasted space. Have you ever seen a shelving system built onto a closet door? Barbara has, and she’s included the instructions in this amazing book.

To top it all off, Barbara has even included instructions for using a fire extinguisher. (I think I might copy that page and put next to our fire extinguisher for my kids to see.)

I’m telling you now, if you don’t already own this book, you should run—not walk—to the nearest bookstore and buy a copy for everyone you love. It’s a must have for all ages, all stages of life, and all situations.

Even though she’s just been called on a full-time mission to the Conference Center, Barbara was sweet enough to take a few minutes to answer a few questions I threw her way. What a lady she is!


NG: At what point in your life did you start worrying about emergency preparedness?

BS: I think I was born with it being part of my DNA. I’ve not worried about being prepared. I just love the thrill of the hunt, finding the bargains and having the security that I’m doing the very best I can, and trying to learn how to do better.

NG: Sounds like fun! Where did you learn all the information you wrote in your book? (It’s so thick; I can only imagine the research involved!)

BS: A lot of the information came because we have been “the visual ids” for a lot of the chapters. I really have spent years researching to make sure that the ideas I present are valid and not “some faith promoting rumor.”

NG: That makes sense. Tell me, who is your biggest inspiration?

BS: I would have to say my family. I wanted to make sure that my children would/could be taken care of if anything should happen to me. I’ve tried to cover the bases so that they would not have to worry. Now they have gone and gotten married and it starts all over again with grand kids. Dang! J

NG: Oh, boy, I never thought about that. I’m not to that point yet, but before I know it, I’m sure I will be.

If you had to pick one major disaster to be thrown into, what would you choose?

BS: Finding that my chocolate was melting and I had to eat it. Sorry, couldn’t resist. That’s not a fair question, because we don’t ever have that choice. I honestly don’t know. I just wouldn’t want to be alone. That happened in the CA earthquake that we went through. AND IT IS NOT FUN!

NG: No, I can only imagine. Does all your research and knowledge of what might happen make you feel anxious or worried on a regular basis?

BS: No, almost the opposite. I have tried to think of all that I can do, work toward getting ready in that way and I pray that I will have help for all that I can’t do.

NG: Were you raised to be so aware of the “Great What If” or is it something that developed later in life?

BS: No, it was an interest that started before I got married. I came from an unsettled background, so maybe I just wanted all kinds of security. J A years supply of chocolate will do that.

NG: Great idea! I’m adding chocolate to my list right now. What is the one most important piece of advice you can share with a family who is just starting to prepare for an emergency?

BS: Find out what your needs will be, and then consistently, a tiny bit at a time, work toward those goals. Realize that no preparedness program is permanent; the goals will change. Just don’t let the attitude and habits of preparing stop. Realize that it is doable and it is fun.

NG: When you talk about it, it does sound fun. So I’m wondering, of all the food storage you own, what is your favorite?

BS: You need to ask? My husband once bought me a 10# bar of milk chocolate. That has to be it. But my most favorite spot in our house (no matter which one we have lived in) is always my pantry. I love the feeling in my pantry!

NG: If my pantry looked the way yours does, (in the picture in my head) I’d feel the same way. So, of all the emergency essentials you own, what is one you wouldn’t want to live without?

BS: Boy, you sure know how to come up with tough questions. It can’t be just one thing – because preparedness has so many facets. It is NOT just food storage; it’s so much more! I guess the one thing I couldn’t be without is the knowledge that I have of how important it is, which in turn gives me the drive and incentive to keep working hard at being prepared – just in case. That may sound Pollyanna, but we have lived through and survived so much, just because we were able to take care of ourselves – even meagerly in quite a few instances.

NG: Thanks so much, Barbara, for taking the time to share some of your vast knowledge with me. You make preparing for emergencies sound fun and easy rather than intimidating and scary.

I’ll let you get back to your calling. As for me, I’m off to the grocery store to buy that enormous block of chocolate. I don’t have one of those yet, but you’ve convinced me that my family can’t survive without it. We wouldn’t want to go through withdrawal in the middle of an emergency. That would be a true emergency.

Preparedness Principles
Trade Paperback: 384 pages
Publisher: Cedar Fort Inc. (August 1, 2006)
ISBN-10: 0882908065
ISBN-13: 978-0882908069
Amazon.com Sales Rank: #328,423 in Books

Purchase the book here