INGREDIENTS

1/2 cup butter
1/4-cup olive oil
4-large cloves garlic, minced or pressed
1-can (4.5 oz.) sliced mushrooms, drained (optional)
3-cans (10 oz. each) chopped clams, including juice (such brands as...Bumble Bee Baby Clams)
1-teaspoon oregano leaves
1-teaspoon dry basil (or 1 TBLS fresh)
1/4-teaspoon crushed red pepper
1-Tablespoon Cavender's Greek Seasoning
1 & 1/2-cups chopped Italian flat-leaf parsley
2-pkgs. refrigerated linguine (such as...Buitoni brand)
Parmesan cheese (optional)
Lawry's garlic salt (optional)
Boiling, salted water

************************************************************

DIRECTIONS

• In a large skillet over medium-low heat, melt butter in olive oil
• Add the garlic to the butter and cook until golden, stirring constantly to keep the garlic from burning
• Add oregano, basil, red pepper, parsley and mushrooms 
• Add the clams with juice to a covered pan and heat thoroughly, simmering for 5 minutes (may continue to simmer, if needed)
• Season all with Cavender's Greek seasoning 
• Meanwhile, follow the directions on the linguine package and cook the pasta in the large pot of boiling, salted water.  Drain
• Place pasta onto a plate, then spoon the clam mixture over the top
• Sprinkle with parmesan cheese and a very light sprinkle of Lawry's garlic salt
• Garnish each plate with a sprig of parsley, if desired, and serve immediately

• Marinade the beef tips in beer and wine mixture for a couple of hours to help tenderize the meat further and add flavor
• Dice/mince onions and set aside
• Mince garlic cloves or have jarred garlic on hand and set aside
• Wash mushroom slices and set aside
• Preheat oven to 350 degrees

        Meat

• Add oil and butter/margarine to large skillet over medium heat
• Drain liquid off of beef tips
• Brown beef tips in oil and butter, while generously seasoning with Cavender's Greek Seasoning (can add salt & pepper, as desired)
• Reserve drippings in the pan, but remove beef tips from skillet and set aside in another baking dish (vegetables & sauce to be added later)

        Vegetable/Broth Mixture

• Saute onions and garlic in meat drippings (season w/ Cavender's, salt & pepper, as desired)
• Add mushrooms to pan and continue sautéing (season w/ Cavender's, salt & pepper, as desired)
• Add 1 cup of Burgundy/Cabernet wine to vegetable mixture and bring to a boil
• In a separate dish or cup, mix cornstarch with cold water
• Add cornstarch mixture to vegetable/wine mixture in skillet
• Heat chicken broth/bouillon and add to skillet with vegetable/wine mixture
• Bring to a boil
• Stir in tomato paste until completely dissolved and incorporated
• Pour vegetable/wine mixture over beef tips in baking dish
• Bake in a 350 degree oven for 35 to 45 minutes, or until tender

        Pasta

• Bring water to a boil in a large stockpot, to which 2-3 Tablespoons of salt and olive oil have been added
• Add bow tie pasta and boil according to package directions
• Drain water from pasta
• Add a Tablespoon or two of olive oil, butter or margarine to the bow tie pasta, to prevent it from sticking
• Partially cover pasta until ready to plate (never completely cover a pan of pasta, as the steam will cause it to become starchy and gooey)

        Serving

• Place bow tie pasta on serving platter or individual plate
• Spoon beef tips in burgundy sauce over the top of pasta and serve

• In an extra large bowl, mix all the above ingredients well (I use my Tupperware or Rubbermaid Cake Cover)
• Fill a mug or cup 1/3 full with the dry mixture (use a generous amount, but may be adjusted up or down to your preference)
• Add boiling hot water to the mug or cup, filling to the top 
• Store remaining dry mixture in an air-tight container
• Optional topping suggestions...marshmallows, whipped cream, dash of cinnamon or peppermint sticks

Whether you have recently been introduced to online blogging and article writing or you are a seasoned professional or student, there may come a time when you will be faced with overcoming the problem of "writer's block".  For those of you who may not be familiar with this term, Wikapedia defines the problem as follows:

"Writer's block is a phenomenon involving temporary loss of ability to begin or continue writing, usually due to lack of inspiration or creativity."

If this problem should occur with you, during your brainstorming and writing sessions, don't worry, because there is one specific technique, which I believe will work for you in overcoming this temporary issue.  This technique is called "Journaling".

Journaling is different from your standard writing because you are able, and encouraged, to break all of the formal rules of writing.  What I mean by that is that this is much like a personal therapy session between you and your paper or computer screen, where you should feel 100% free to write the first thoughts that come to your mind, without placing any judgments on what you are writing.

First, you should find a place where you can feel comfortable.  If you can't be in a comfortable location, don't worry, because that will probably give you more to write about in the beginning, anyways.

Next, buy a spiral notebook and grab a pencil (so you can erase, if you feel like it), or sit at your computer screen...whichever style is most comfortable for you.  I, like Oprah Winfrey, prefer to write out everything long hand on paper, but you may choose to type freely on your computer screen...that's okay.  Remember, the fewer rules you place on yourself, the closer you will come in achieving your ultimate goal.

At this point, you are ready to begin writing the FIRST thoughts that come to your mind, no matter how silly, useless or insignificant they may seem.  Write these words or phrases, without worrying about punctuation, spelling, margins or the content even making sense.  For instance, if you cannot think of how to begin, you might just begin by write something like the following:

"Wow...I can't think of anything to write.  I can't think of anything to write.  Nothing.  Absolutely nothing.  Why can't I think of anything to write?  This is so crazy!  I don't know whether anything will ever pop into my head because I have so many distractions around me causing me not to be able to think and write.  Oh, I wish I had some help.  Bummer.  I'm bummed.  This makes me sad.  What can I do next?  I need to think of something to write for my blog but I just don't know what.  I'm tired., etc..."

You see...the whole point of the exercise is to release any tensions you may be feeling or placing upon yourself.   Sometimes, you may feel that your thoughts and words are not significant enough in order for you to put them down on paper.  Because of that, you may tend to "freeze up"causing your mind to shut down it's creative processes.  However, once the boredom, distractions, etc. are all acknowledged and written about, your thoughts will then begin to open up and allow your pen to flow freely again.

Just relax during your journaling and release yourself from the burden of having to be creative.  This is not a diary or a story, so all the structure can be forgotten.  The content doesn't need to make sense to anyone.  This is all just for you!  So, breathe and realize that EACH and every one of your thoughts is okay and that EVERY single word is important and worthy enough to be written down.

This exercise should be done for 10 to 30 minutes each day, for about 30 days.  Once you begin this technique, you will once again learn to appreciate the writing process and not feel so bound by limitations and intimidated with the lack of creating content.  It will increase your imagination and creativity, by opening your mind and freeing it from the blocks that restrict you.  It will also help boost your self-confidence level, enabling thoughts to easily stream in and out of your mind, allowing you to become more aware of interesting topics.

This technique was first introduced to me by one of my college professors.  I, too, dealt with the problem of Writer's Block, and would continually "freeze up" at the moment of test taking.  When it was time to write our test essays, my mind would go completely blank and I could think of nothing to write.  This was frustrating, to say the least.  But, by taking my professor's advise and journaling, I was able to overcome my problems.  Once I applied this technique, thoughts were overflowing and made the process of writing papers and essays a breeze.  When I returned to class, I achieved straight A's and was told by my professor that a panel of judges had graded and chosen my final essay as the best written essay among all the students attending summer classes. 

• In a small sauce pan, cook the first 3 ingredients to 234 degrees (or soft ball stage)
• Stir frequently
• Remove from heat
• Stir in vanilla and water
• Add pecans
• Stir pecans, fully coating with sugary mixture 
• Spread pecans out on a piece of wax paper, separating them individually
• Cool completely
• Break off any excess "sugar puddles" from around the edges of the pecans
• Serve

• Preheat oven to 350 degrees
• Spray 9" pie plate with non-stick cooking spray
• Place unbaked pie crust in a 9" pie plate, flute the edges and set aside
• In a medium sized bowl, stir together with a whisk...light & dark corn syrups, eggs, sugar, margarine & vanilla
• Mix in the 1/2 cup of finely chopped pecans
• Pour mixture into unbaked pie crust
• Place remaining cup of pecans on top of pie, with rounded sides facing upward
• Dab the tops of the pecans with a syrup coated brush, to lightly glaze
• Optional:  With a pastry brush, lightly brush crust with heavy cream or milk
• Place foil pieces or silicone pie ring around edges of crust, to prevent over-browning
• Bake on center rack of oven for 50 - 60 minutes, or until center of pie slightly springs back when lightly touched
• Remove pie from the oven and cool for approximately 2 hours on a cooling rack or stove top

Serve and enjoy!

Note:  May store at room temperature for 4-5 days on counter, lightly covered with foil.