Zoe suggest that we all just take bite-sized pieces. When it comes to relaxation techniques, start small and build up. Start with just a few minutes of something, whether it is mediation, yoga, breathing, or just getting out of the house and going on a walk. Test it out. See how it works for you – then, build up and consider adding more when the time is right. A few minutes just doesn’t seem long enough?  Research says it is.  According to the Yoga Journal, even ten minutes of meditation each day is enough to make a difference in reducing stress and boosting the immune system. However you choose to do it, Zoë urges you to make relaxation an integrated part of your daily, weekly, or monthly routine.

One-Moment Meditation (www.onemomentmeditation.com)

One of the things I got out of this video was to just breathe. Practice deep breathing. In the yogic tradition, the study of pranyama is the practice of… breathing.  It is not about controlling the life force, or breath, but learning to flow with it. I believe that we should all take some time to learn about the breath – not just all that upper chest breathing that we do when we are scared or anxious, but really deep breathing from the diaphragm, tapping into other parts of ourselves. Although we do it every day, really learning to breathe can be a breath of fresh air (so to speak). There are all kinds of breathing techniques – varying in level of complexity – that can help restore calm and strengthen us from the inside out.

Happy 4th of July and remember to take a few minutes out of the day and try your one minute meditation and remember to breathe!

Co Authors Karen McCullough and Meredith McCullough's book The Seven Women Priojcet introduces readers to the Seven Women inside each of us. The more that we go out into the world and talk to women about their seven, the more we find that women are drawn to more than just one of these fabulous women. And that’s no surprise. Depending on the situation, we may pick and chose the qualities, talents, and even strategies that we need to put our best self forward. That said, however, deep down many of us do find that there is one woman (or two) that we naturally turn to again and again. She is our core, and we celebrate her!

       Talk amongst us and please join the conversation

• Reading the SWP did you find you were drawn to one woman more than the others? Which one? Why?
• Have you ever had a “Kate or Donna” moment? For example - “This weekend I had such a Hanna-morning. I didn’t get up until noon!”
• Think about your closet. It is said that we wear 80% of our closet 20% of the time.
• Does your 80% correspond to one of the SWP women?
• Does your core woman have a shopping “habit” that has you addicted to buying the same look over and over?

Take The Seven Women Test! It's Fun!

Who Are You Today?

Seven Women Project fan Sheila Dotson shares her Kateness!

Send your into Karen and Meredith via Facebook Messageing.

Sheila Massey Dotson April 1 at 10:13pm

I spent today at a former fellow admin's home office setting up her filing system for her real estate business. What a sense of accomplishment getting her set up to succeed! She posted thanking me for everything and one of her fellow real estate agents said "wow wish I had someone to do this for me!"

Ok I'm totally a Kate, this seems like a good way to channel her. Professional Organizer??? I'm going to the library tomorrow to see if I can find 7 books on the subject! I've been to multiple sessions at IAAP International Conferences on the subject and have been interested for years.

It helps that I got multiple emails from my current Director complaining about being in group "C" on his Southwest flight today. I can't seem to get anything right for this new guy, and it's really pushing me to be more in control of my own destiny.
I guess I need to start with my scrapbooking desk and my walk-in closet that has clothes from size 8 to way more than 8...

I'll keep you posted!

The vision board is one of The Seven Women Projects #2 woman- Zoë’s favorite DIY projects. Crystal Washington knows that it's  a great tool that helps you get clarity around what it is that you  really wants in your  life.  Building a vision board helps whoever is behind the visioning wheel clearly identify and describe her dreams and desires, and gives her the ability to manifest what she wants in her life. By naming the vision, by releasing it out into the universe, the idea is that the power of the vision will attract into her life these desires, making the dream a reality.

Creating your vision board is energizing, creative, fun and easy. So get out the scissors and glue stick it’s creatin’ time gals.

What you need:

■    A collection of magazines, catalogs, photos, images from the web
■    A photo of YOU
■    One large poster board

■    Scissors (round tips please)
■    Glue stick, rubber cement or tape
■    Variety of markers, crayons or finger paint.

Five Easy Steps to a  More Visioning You:
Step 1. Set 45 to 60 minutes aside! Put on some soothing music, close your eyes and set your intention. Take some deep breaths and let go, clear your mind of the clutter, and focus on you and what you want. Let the images come into your mind and be with that for a moment.

Step 2. Begin by flipping through the magazines and start tearing out images and words that resonate with you. Have fun with it. Make a big pile of images and phrases and words.

Step 3. Go through the images and begin to lay your absolute favorites on the board. Eliminate any images that you do not absolutely love. Here is where your intention comes into play. What is it that you really want?

Step 4. Glue yourself in the center – focusing on what YOU want and then glue everything onto the board that is about YOU. Add writing if you want.

Step 5. Hang your vision board in a place where you will see it often.

Make it happen.

Hi, Trudy here and I want to tell you that last year the turkey was a total disaster. I tried some trendy new recipe and it took forever (I forgot to thaw the frozen bird... Anyway...We didn't eat until 7 pm so, this year I even though I love the trends I am sticking with a Martha Stewart Perfect Roast Turkey Recipe! After all Martha reminds us that the turkey takes the center stage. and if you want to soak your bird in her suggested brine you have to start NOW!  A full 24 hours of brining results in wonderfully juicy and flavorful turkey. The turkey skin turns out crispy and deep golden-brown thanks to the butter-soaked cheesecloth that covers the breast during the first half of roasting time.

Martha believes in the brine so brine your turkey for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps 1 and 2. The U.S. Department of Agriculture recommends cooking the turkey until the thickest part of the thigh registers 180 degrees. For a moister bird, we cooked ours to 165 degrees; it will continue to cook outside the oven as it rests.
Ingredients
• 3 cups coarse salt, plus more for seasoning
• 5 cups sugar
• 2 medium onions, coarsely chopped
• 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 dried bay leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 2 teaspoons whole black peppercorns, plus freshly ground pepper
• 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy

Directions
   1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
   2. Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
   3. Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
   4. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
   5. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
   6. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
Add giblets and neck to the pan with the turkey one and a half hours after the oven temperature is reduced to 350 degrees in step 5 of the Perfect Roast Turkey recipe.

Read more at Marthastewart.com: Perfect Roast Turkey - Martha Stewart Recipes

Martha's Perfect Gravy

Makes about 4 cups
• Giblets and neck from Perfect Roast Turkey
• 5 whole black peppercorns
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 1 sprig fresh rosemary
• 1 fresh or dried bay leaf
• 3 tablespoons unsalted butter
• 2 celery stalks, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 leek, white and pale-green parts only, rinsed and coarsely chopped
• 1 medium onion, coarsely chopped
• 3/4 cup dry white wine or turkey stock
• 3 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper

Directions
1. Trim fat and membranes from giblets. Rinse giblets; pat dry. Add giblets and neck to pan with turkey. Roast until browned, about 30 minutes. Set aside.
2. Make a bouquet garni: Tie peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth. Set aside.
3. Make the stock: Melt butter in a medium saucepan over medium-high heat. Add vegetables. Cook, stirring, until beginning to brown, 7 to 10 minutes.
4. Reduce heat to medium; add giblets, neck, bouquet garni, and 1 quart water. Cover, and bring to boil. Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. Pour mixture through a fine sieve into a clean medium saucepan. Keep stock warm over medium-low heat. Roughly chop giblets; shred meat from neck with a fork. Set aside. Discard other solids.
5. Transfer turkey to a large platter. Reserve 3 tablespoons drippings from pan. Pour remaining drippings into a gravy separator; let stand until separated, about 10 minutes. Discard fat.
6. Deglaze roasting pan: Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Reserve deglazed liquid.
7. Make the gravy: Put the reserved 3 tablespoons pan drippings from turkey in a medium saucepan; cook over medium heat until hot. Add the flour, whisking vigorously to combine. Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes. Whisking vigorously, slowly add hot stock. Bring to a boil. Reduce heat to a gentle simmer.
8. Stir in reserved deglazed liquid and separ

Happy Thanksgiving

Donna loves anything rich and buttery. Her favorite Thanksgiving Stuffing comes from Emeril Lagasse.
Sausage, Sage and Chestnut Dressing

    * 8 tablespoons unsalted butter

    * 4 stalks celery, small dice

    * 2 medium yellow onions, small dice

    * 1 1/2 pounds sweet  sausage, casing removed

    * 3 tablespoons fresh sage leaves

    *1 tablespoon chopped fresh thyme leaves

    * 3/4 to 1 pound roasted chestnuts, peeled and roughly chopped- I use toasted walnuts!)

    * 6 cups bread cubes, lightly toasted (Tuscan bread with the crust removed)

    * 1 1/2 cups turkey stock or chicken stock, or as needed to soften the bread

    * 1/4 cup heavy cream

    * Salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees F. Butter a 9 by 11-inch baking dish; set aside.
In a large skillet, melt 6 tablespoons butter over medium heat. Add the celery and onions, cook until almost translucent. Season with a pinch of salt and pepper. Add the sausage, stirring frequently and browning on all sides about 6 minutes. Stir in the sage, thyme, chestnuts and cubed bread. Combine the stock and the heavy cream and season lightly with the salt and pepper. Add the liquid, 1/2 cup at a time, stirring gently to combine. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Arrange the stuffing in the baking dish, cut the remaining butter into small pieces, put on top of the dressing. Bake for 30 to 45 minutes. If the top gets too brown, cover with aluminum foil.

"Once you taste this, you won't ever go back to the old -schoolmarshmallow-topped variety! This is now my favorite comfort food!  Also you can cut back on the sugar substitute fat free half and half for heavy cream and it tastes just as good.  Everyone raves!" Hangiong Out Hanna Woman #4 in The Seven Women Project

Hanna’s  Pecan Sweet Potatoes
Ingredients
•    5 sweet potatoes
•    1/4 teaspoon salt
•    1/4 cup butter
•    2 eggs
•    1 teaspoon vanilla extract
•    1/2 teaspoon ground cinnamon
•    1/2 cup white sugar
•    2 tablespoons heavy cream
•    1/4 cup butter, softened

•    3 tablespoons all-purpose flour
•    3/4 cup packed light brown sugar
•    1/2 cup chopped pecans

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.    Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3.    In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4.    In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5.    Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Kate is preparing to have the Thanksgiving meal at her place so she is collecting great recipes. Feel free to add your to the post so we can spread the good news on Thanksgiving Winers! She got this recipe fropm her favorite Food Network Chef Ina Garten, know to many as The Barefoot Contessa.

"This stuffing has all the flavors of Thanksgiving! I used toasted walnuts instead of almonds! Delicious!!!. I prefer to cook the stuffing in a caserole not in the bird. I added more chicken stock so it wouldn't dry in the baking dish and  it works and its moist. When Thanksgiving was over, I added grated parmeseano reggiano and stuffed mushrooms with it. Scrumptious! Enjoy" Kate

Serves 8

Ingredients

    * 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
    * 4 tablespoons unsalted butter (1/2 stick)
    * 2 cups medium-diced yellow onion (2 large)
    * 2 cups medium-diced celery (3 large stalks)
    * 2 Granny Smith apples, unpeeled, cored and large diced
    * 2 tablespoons chopped flat-leaf parsley
    * 1 1/2 teaspoons minced fresh rosemary leaves
    * 2 teaspoons kosher salt
    * 1/2 teaspoon freshly ground black pepper
    * 1 cup chicken stock
    * 1/2 cup sliced blanched almonds, toasted, optional

Directions

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird... I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity of the bird is secured by wrapping the legs tightly with string.

It's now day 13 of The final Diet  and I am down 8 pounds and I am happy!  Yesterday I was dressing to go to my TPG Breakfast Club meeting and I put on a pair of pants that I remembred were too tight and ... they kinds of fit!

I mean they wern't falling off of me but I zipped them up buttoned them easily! Yes...I felt good all day and was excited thinking about all the great clothes in my closet that I will be wearing very soon.  For me, one of the saddest things about gaining weight, besides looking fat, are the piles of clothes that don't fit.  Today with this tough economy we are all thinking about ways to save and "The Final Diet" for me is not only about losing weight it's also about saving $$$$$.

For example

• Great clothes sitting inmy closet waiting to be worn
• Healthier me- no meds
• Less weight on my knees- no knee surgery
• Saving $20K on Breast reduction- I was planning on having that done so I could swing a golf club
• Not to mention the wine bill... Club Soda is so much cheaper!

I'm thinking about all the money I am saving by losing the weight and it's making me love this diet!

It's day 6 of my Seven Women Project, "Final Diet" (-3lbs) and my neighbor Laura just dropped off a note with a huge bag of Halloween candies. The note says that she is having a big party on Friday night and could I please excuse the noise...and the candy I guess is a bribe!  Little does she know that just the smell of the milk chocolate baby-size Reese's Peanut Butter Cups (Hanna's alltime favorite!) is enough to drive me crazy.  Laura ruined my plan.  Every year I buy my Halloween candies like a week before Halloween and proceed to eat all of them and then the afternoon of Halloween run out to the store and buy more.

This year, the Year of the Final Diet,  I had a plan. There was no candy in my house until today! I am committted not to eat it but just in case I have to get it out of here...

Ok, Im back and it's gone.  We have to be strong for the next few day... fellow dieters unite and Don't Eat the Candy! Let's stick with the fruit...Remember Thanksgiving is just 27 days away. Let's save up for Pecan Pie!

Oh and BTW, I would never complain about a neighbor's noisey party! Party on, Garth!