Top 10 Ways To Recharge


We all get down and stressed from time to time. It is normal, natural and human. Over the years I have found a few things that help me recharge.

1. First, I give myself permission to be human.

2. I do a good deed or volunteer.  

3. I Smile. Just smile.

4. I alter my daily routine in some way. For instance I eat lunch in the morning or I find a different route to the mall.

5. Enjoy a cold refreshing drink if it is summer. 

6. Have a bowl of soup or a cup of tea if it is winter.. 

7. Make someone laugh. 

8. I try not to take myself too seriously. 

9. Take a long shower or refreshing soaking bath and listen to soft music. 

10. Dance till I am tired. 

What are some things you do to recharge and boost your mood?  Leave your thoughts in the comments section below.



Featured Recipe        Pasta with Lemon Sauce

This pasta dish is LOADED with flavor. Just loaded. A strong yet subtle flavor.

I think everyone has a version of this easy meal. It is as delicious as it is quick and easy to make, thus making it perfect for weeknights.

Chef Mario Batali calls this dish Tagliarini al Limone. Everything sounds so lovely in Italian, doesn’t it. So poetic.

Batali uses only lemon zest; no juice. Batali also uses home made pasta. Like that is going to happen in my kitchen.

Giada De Laurentis uses olive oil in her version.

Many recipes for Lemon Spaghetti call for garlic. As much as I LOVE garlic I do not use it in this recipe. Tried it and it simply over powers the fresh tart refreshing taste of the lemon. Same for anchovies. 

Lemon flavor is the star of this recipe. So I let it, and it alone, shine.

This dish is also good cold. Just let the sauce cool down first before adding the spaghetti. Perfect meal on a super hot muggy summer’s day or for a picnic. This is also a great take-to-work lunch.

Although I am using spaghetti today you can use fettuccine or actually any pasta you have on hand or want to use.

This is what you will need for 4 people

1-2 tablespoons lemon zest

1-2 tablespoons chopped parsley

4 tablespoons of butter

¼ cup fresh lemon juice (about 1-2 lemons*)

½ cup whipping cream **

2 tablespons Parmesan cheese

1 pound spaghetti or fettuccine

Salt and pepper to taste***

*NOTE: The number of lemons depends on size and amount of juice in each lemon. Use warm not refrigerated lemons. Roll them on a kitchen counter first and/or microwave a few seconds to get as much juice as possible from each lemon. I had over one-fourth cup with the two lemons I used. Made a glass of lemonade with the excess.

For the most juice select lemons that are heavy for their size and have a finely grained texture.

** NOTE: Can use any cream. The dish will just not be as rich tasting. Plus the whipping cream makes for a heavier sauce.

*** NOTE: The only salt I use is to salt the water the spaghetti cooks in. I add pepper to the dish right before I add the parsley and lemon zest.

Here is what you do

Put up water for the pasta, and cook according to package directions.

While you are waiting for the water to boil wash and using a channel zester (The one that makes strips of the peel.) zest the lemons. Set aside.

Chop the parsley. Set aside.

Juice the lemons.

Measure out the cream.

The pasta water should be boiling about now so add the spaghetti.

Place the butter, the cream, and the lemon juice in a large pot or skillet, large enough to hold all of the cooked spaghetti, over medium low heat.

When the butter melts mix everything well and remove from the heat.

When the pasta is cooked to your liking add it to the lemon sauce. I don’t even bother to drain the pasta. Using tongs I just remove it from the water, hold it over the water till most of the water drains off, and then just add it to the lemon butter sauce and toss too coat all of the spaghetti.

Plate the spaghetti and add some pepepr if using and sprinkle with the parsley and lemon zest. Sprinkle the Parmesan cheese on top.

Serve with a salad.

Great to go with desserts:

Lemon Sorbet with Raspberry Sauce


Banana Gingersnap Pistachio with Lime Sherbet

Bon appétit!!!


NOTE: This used to be a real budget meal too. But with the cost of lemons these days it has ballooned in price. I used to be able to buy a lemon for $0.29. I am lucky when I find them at$0.59 these days. Paid $0.69 each today. I have seen lemons as high as $0.89 these days. When will it stop?

Even so, at $1.16 per serving this is still a Recession Buster Recipe©.

1-2 tablespoons lemon zest              $1.38  

1-2 tbspn chopped parsley                $0.10

4 tablespoons of butter                     $0.31

¼ cup fresh lemon juice                   In cost of lemon zest above

½ cup whipping cream                      $1.00

2 tbspns Parmesan cheese                 $0.51

1 pound spaghetti                              $1.34

Salt and pepper to taste

Total cost =$4.64
Cost per serving =$1.16

Quote of the Day

The trouble with eating Italian food is that five or six days later, you’re hungry again.

George Miller


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5 comments to Top 10 Ways To Recharge

  • High brow mac and cheese, for sure. Sounds delicious! I love making pasta. It couldn’t be simpler – only eggs and flour – but it takes a bit of time. The taste difference is immense.

    Working 7 days a week has me feeling like a worn out hen that’s empty inside. Your ideas for destressing all make sense. I should do a few of those. 🙂

  • OMG this pasta looks and sounds so delish (and I don’t care that my husband claims this is not a word!). And as for how I recharge, I give myself permission to do nothing for a day, I read books that fortify my soul, I journal and I take the dog for a long hike somewhere beautiful. Laughter works too-it’s impossible to smile and feel down at the same time. Oh, and I write blog posts comparing my roasted beet tart to life (-;

    • Roberta

      Doing nothing for a day is a great idea too. In fact, I love all of your ideas. Ahhh, laughter is as necessary as air itself.

      I must get over to your blog ASAP!

      And yes, “Delish” is a word. Us foodies have made it so. Ha

  • i don’t get why lemon prices are going up like crazy!
    just bookmarked this recipe… i am a pasta lover 😛

    • Roberta

      I don’t get it either. Started last summer and hasn’t stopped yet.

      Thanks for the bookmark. Is there anyone who is not a pasta lover?