tag:blogger.com,1999:blog-74450193540692223292024-03-05T04:47:43.328-08:00The Summer Kitchen Unknownnoreply@blogger.comBlogger132125tag:blogger.com,1999:blog-7445019354069222329.post-73073591927500384392015-03-24T12:42:00.002-07:002015-03-25T08:08:38.017-07:00Worth A Second Look: Fancy Teacups<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNC8JXq1Hzs5whLH74AUHpfe9lseN7tBXu9R6EeDhJYQHBFBzJsn3tUi_77RfbIGMU6t4_letBTPRZ80rGCHeRLPmIKMh5_Txucgs2o2ru8Bew8URSqp8ppZXvMjoYJd49aqQICOKV-8/s1600/March+24+2015+043.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNC8JXq1Hzs5whLH74AUHpfe9lseN7tBXu9R6EeDhJYQHBFBzJsn3tUi_77RfbIGMU6t4_letBTPRZ80rGCHeRLPmIKMh5_Txucgs2o2ru8Bew8URSqp8ppZXvMjoYJd49aqQICOKV-8/s1600/March+24+2015+043.JPG" height="300" width="400" /></a></div>
It would be a lie to say that the usage of fancy, bone china teacups and saucers is more popular than ever. It would be a lie but I would love to think that it could, one day, be the truth.<br />
<br />
If anything, the vintage Royal Daulton or Aynsley chalice has been rendered outdated, impractical and old-fashioned. Too bad.<br />
<br />
<i><b>If anything could make any beverage taste better, it is in the circumstances of its presence, the way it is prepared and the manner in how it is served.</b></i><br />
<br />
Think of being offered an ice cold Mai Tai in a fishbowl glass, on a hot day at a beach on a Mexican resort. Or how would you like a steamy mug of hot chocolate with whipped cream being served to you in front of a fireplace in a mountain chalet - at Christmastime. Sounds nice.<br />
<br />
Well, it's time for the vintage teacup and saucer to be revived of its former glory. It's time for those beautiful teacups and saucers to come out of the china cabinets and hope chests and to finally be put to good use.<br />
<br />
Tea, be it green, black, white or any other Oolong type, has become more popular in recent years. In fact, second only to water, tea is becoming more popular than even coffee. The benefits of drinking tea have recently become attractive to health conscious advocates and consumers alike. But who cares? Beer belongs in a can or long neck bottle, Slurpees belong in a paper cup and tea belongs in teacups - not mugs. Mugs are for coffee. Mug of tea? No. Cup of tea? Yes. <br />
<br />
Okay, some of the old patterns seems out-dated and ugly but many vintage designs totally have a modern feel - especially the black teacups and saucers with gold trim. Elegant, yet rock star.<br />
<br />
Even when you are in sweats and a t-shirt, drinking from these pieces of art simply make you feel good. And to boot, you have a little plate to place your shortbread cookie on while you take a sip of your Pi Lo Chun.<br />
<i> </i><br />
<i>"There is no trouble so great or grave that cannot be much diminished by a nice cup of tea."</i> <i>Bernard-Paul Heroux </i><br />
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That's why Fancy Teacups and Saucers are <b>Worth A Second Look. </b><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-14650096465263681172014-10-04T15:19:00.003-07:002015-02-03T10:34:05.368-08:00Thoughts on Literacy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KbyN8yChE69YgCqGi6xcN6X7j2-7S0HWcO-byuOIg3OMXhtJUpxhmOUesLtaWnW5KzvFjsFbFVpFPbQ1Rxyq9nyPYZYVCjfeiI9Q73w4nEo7fcGhaWtqrGNtBV3upPda4Xsv2MshyV4/s1600/September+27,+2015+058+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KbyN8yChE69YgCqGi6xcN6X7j2-7S0HWcO-byuOIg3OMXhtJUpxhmOUesLtaWnW5KzvFjsFbFVpFPbQ1Rxyq9nyPYZYVCjfeiI9Q73w4nEo7fcGhaWtqrGNtBV3upPda4Xsv2MshyV4/s1600/September+27,+2015+058+-+Copy.JPG" height="320" width="281" /></a><b><i>" A book is made from a tree. It is an assemblage of flat, flexible parts (still called "leaves") imprinted with dark pigmented squiggles. One glance at it and you hear the voice of another person, perhaps someone dead for thousands of years. Across the millennia, the author is speaking, clearly and silently, inside your head, directly to you. Writing is perhaps the greatest of human inventions, binding together people, citizens of distant epochs, who never knew one another. Books break the shackles of time - proof that humans can work magic."</i></b><br />
<b><i> - Carl Sagan</i></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-69942386568955670822014-09-08T08:57:00.002-07:002014-09-08T08:59:00.615-07:00Children`s Book Review: A Nursery Companion by Iona and Peter Opie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7V-tSkOmgTBKIXYHm6yNBGp1wsCPqyZrrX1i8KzPBOFD8pgkImlQmJZi3Q48uwvlrQhsgeAkX5gpsR130SqOv2PJDP6v4yaKsppSVw7_LmhxuTMLzoRkh1y3lgxAV9-zYvdIG-r6GNg/s1600/img096.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7V-tSkOmgTBKIXYHm6yNBGp1wsCPqyZrrX1i8KzPBOFD8pgkImlQmJZi3Q48uwvlrQhsgeAkX5gpsR130SqOv2PJDP6v4yaKsppSVw7_LmhxuTMLzoRkh1y3lgxAV9-zYvdIG-r6GNg/s1600/img096.jpg" height="320" width="239" /></a></div>
Title: A Nursery Companion<br />
Authour: Compiled by Iona and Peter Opie<br />
Publisher: Oxford University Press: 1980<br />
<br />
<i>"The best books for children invariably seem to be ones that parents too can enjoy; and in the early years of the nineteenth century, when gaiety and colour were admitted to the nursery, and extraordinary coming-together took place of child and adult. Booklets were produced for the young that were of such quality that even intellectuals warmed to them; and for a while the happy state existed in which the innocent and the sophisticated could share the same literature."</i><br />
<br />
In this <i>'celebration of an epoch'</i> this archival of nineteenth century children's publication, or collection of booklets, is historical, colorful and fun, albeit irrelevant. It is, I suggest, mainly for the adults, although a number of selections may entertain the more well-rounded of older children.<br />
<br />
For instance, <i>Peter Piper's Practical Principles of Plain and Perfect Pronunciation</i> is a reservoir of tongue twisters representing every letter of the alphabet. It's super fun to read and the illustrations are earthy and traditional.<br />
<br />
My favourite entry is definitely <i>Dame Wiggins of Lee - and her Seven Wonderful Cats</i>. In the tradition of Old Mother Hubbard, this 'worthy old soul' doted on 'seven fine cats' of which kept her safe from mice and rats.<br />
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And yes, there is an entry entitled <i>The Comic Adventures of Old Mother Hubbard and her Dog, </i>as well as <i>The Gaping, Wide-mouthed Waddling Frog</i>, an excellent illustrative lesson on <i>Punctuation Personified</i>, and among others, <i>Dame Dearlove's Ditties for the Nursery.</i><br />
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It's a fun, historical piece that would fit well in both a children's collection and adult library. Look online for copies.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-50296293666093451312014-09-04T15:17:00.002-07:002014-09-04T15:19:40.256-07:00Rustic Peach Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQYLt0OmSGcu1xmJKyeeZjHBGy6rDv_b6onENoA3wUGcAcN4vekpPSv3YLvscEB3zOzLLu9ibqm90p5zbsCzIWoj5RAbJzg27RDuguZRhB-kmanAdfvFO5iFqGiyBVUyOWYkK4SceaBQ/s1600/September+4+2014+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQYLt0OmSGcu1xmJKyeeZjHBGy6rDv_b6onENoA3wUGcAcN4vekpPSv3YLvscEB3zOzLLu9ibqm90p5zbsCzIWoj5RAbJzg27RDuguZRhB-kmanAdfvFO5iFqGiyBVUyOWYkK4SceaBQ/s1600/September+4+2014+014.JPG" height="480" width="640" /></a></div>
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5 1/2 pounds Freestone peaches, fuzz gently rubbed off of skin<br />
3 cups sugar<br />
3/4 cup freshly squeezed lemon juice (don't use bottled)<br />
<br />
Cut the peaches into slice, leaving the skin on. (The skin on the peaches boosts the flavor and helps thicken it. The peaches need to be ripe for this recipe but not too ripe as the the riper the fruit, the less pectin.)<br />
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In a large glass bowl, add the sugar to the peaches. Cover and let stand for a minimum of 4 hours.<br />
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In the meantime, prepare canning jars and lids. <br />
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Transfer peaches and sugar to a large saucepan and add the lemon juice. Bring to a simmer over medium heat and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick. It should take 15 or twenty minutes.<br />
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Ladle peach jam into hot jars. Wipe rims and seal with lids. Process in boiling water for ten minutes.<br />
Remove from water bath and let cool on counter. <br />
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You should hear jar lids pop when they cool and seal. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-58537412970780515882014-08-22T14:18:00.001-07:002014-08-22T14:18:25.611-07:00It`s Canning Season! The Mason Jar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPenhIwg0831A6o5t_3OKGJBGtpZ2qiTpqlNTPOLQBRcuJi3Lgr9Xhx-5aukw2zx_WacZU1iuNoOKjEwXbeMz0lRieKhZUvNOe9IwHdbTNLanV_LYFuBkvY5vtjkVAwLYHzoPvLMtrKrA/s1600/November+15,+2013+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPenhIwg0831A6o5t_3OKGJBGtpZ2qiTpqlNTPOLQBRcuJi3Lgr9Xhx-5aukw2zx_WacZU1iuNoOKjEwXbeMz0lRieKhZUvNOe9IwHdbTNLanV_LYFuBkvY5vtjkVAwLYHzoPvLMtrKrA/s1600/November+15,+2013+006.JPG" height="480" width="640" /></a></div>
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Worth a repeat!<br />
<br />
<u>The Mason Jar</u><br />
<br />
Since the beginning of time, acquiring, harvesting and preserving one's
own food had been essential to one's survival. The process took on many
methods including salting, brining, drying and the use of different
variations of seasonal and cold storage. In 1858, the invention of the
home canning jar by tinsmith John Landis Mason (who invented a machine
that could cut threads into lids, which made it possible to make a jar
with a reusable, screw-on lid) took the art of the preservation of food
to a new level.<br />
<br />
Farmers, pioneers, settlers and even urban families quickly adopted this
'mason jar' method of preserving food. The popular transparent storage
container was ideal for readily identifying its contents and for the
proper monitoring of the preservation process to ensure food safety.<br />
<br />
In fact, home canning spiked during the World War II years, with Americans buying more than three million jars.<br />
<br />
Yet, sadly, during the 1950's the popularity of mass food production in
tin cans and plastic containers along with the invention of the home
freezer as an alternative preserving method and the migration of people
into urban centers caused the decline of the home preservation of food
using mason jars, or more pointed, as a necessity to survival. <br />
<br />
<b>Alas, in less than a century, the beautiful mason jar's hardcore, purposeful life was over.</b><br />
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Nowadays, there are still a number of believers whom still preserve
their home grown produce and flavours using the mason jar method - and
why shouldn't they? A mason jar full of fruit, jam, pickles or relish
is visually appealing, customized to one's particular taste and healthy
in ensuring that one knows exactly what is in the jar they are eating.<br />
<br />
The mason jar has also found other uses as excellent alternatives to
modern storage systems, and still, the romantic, organic symbolism -
possibly, the representation of a more simple time - of the old vintage
jars combined with the sheer purpose of the physical design makes for
great arts and crafts and has influenced many designers in their modern
home and restaurant decor.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-7605421246536258482014-08-18T17:36:00.003-07:002014-08-18T17:38:30.012-07:00On Sustainability<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNEGeDUKvuC9Nf7PkrEHL-_eD1f7P1AqYfuwdJKrcyUwcvLlYExXmBT3s1na0ja1vO429nVVa3PapDcHIYaJUCoGqoKJWmrvJNLOX_h5s1OR8KqJX2v5CuTHJd-M2lHE4aSdvjn9219o/s1600/010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNEGeDUKvuC9Nf7PkrEHL-_eD1f7P1AqYfuwdJKrcyUwcvLlYExXmBT3s1na0ja1vO429nVVa3PapDcHIYaJUCoGqoKJWmrvJNLOX_h5s1OR8KqJX2v5CuTHJd-M2lHE4aSdvjn9219o/s1600/010.JPG" height="200" width="150" /></a></div>
<b><i>“It shouldn't be the consumer's responsibility to figure out what's
cruel and what's kind, what's environmentally destructive and what's
sustainable. Cruel and destructive food products should be illegal. We
don't need the option of buying children's toys made with lead paint, or
aerosols with chlorofluorocarbons, or medicines with unlabeled side
effects. And we don't need the option of buying factory-farmed animals.”
</i></b><br />
<br />
<b>- Jonathan Safran Foer, </b><i><b>Eating Animals</b>
</i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7445019354069222329.post-7400997502813378752014-07-30T12:34:00.002-07:002014-09-08T09:02:32.818-07:00Worth A Second Look - Piano Lessons and Pianos in the Home<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOpqsEqEyEze5gOMa8dYPgKHNm44vh5L9urbXm6u839f-KNKTfwj8eRt3e6lKVFKdBeIYc-7OmpWl8Khk4nwQoZttvfUkFu7NJwRdG0yyDVxFEBiKZfNQ6jn5cPEM3eoSWLtknWPajVQ/s1600/July+30%C3%A92014+014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOpqsEqEyEze5gOMa8dYPgKHNm44vh5L9urbXm6u839f-KNKTfwj8eRt3e6lKVFKdBeIYc-7OmpWl8Khk4nwQoZttvfUkFu7NJwRdG0yyDVxFEBiKZfNQ6jn5cPEM3eoSWLtknWPajVQ/s1600/July+30%C3%A92014+014.JPG" height="392" width="640" /></a><span style="font-size: large;"><span style="font-size: small;"><i> </i></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><i> That old piano.</i></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><i><br /></i></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><i>It`s big and clunky and a nuisance. It just sits in the corner and collects dust. I hate moving it around and nobody plays it anymore. I inherited it from my grandparents, nobody in my family wants it and I need the space for my new sectional leather couch. Here it comes Kijiji, for free, if you haul it away.</i> </span></span></div>
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Don`t do it.</div>
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How about taking a look at that incredibly beautiful piano with a fresh set of eyes:</div>
<ul>
<li> Not willing to pay for or can`t afford lessons? There are many publications/on-line tutorials for you to teach yourself. A huge accomplishment and very satisfying! </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0xwg3F0XzeNYTWawXV2rgszKuvpzgkhFjsRQET4XrXpqAbtGD69F4epSK_-jb2ynBwoFB19_roblQLAOLkQia11kBTOj3FlEm8dYxP-jeqOdeN0v3iyDZqqQk8zAkHZVWk0hsiH8S-E/s1600/img093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0xwg3F0XzeNYTWawXV2rgszKuvpzgkhFjsRQET4XrXpqAbtGD69F4epSK_-jb2ynBwoFB19_roblQLAOLkQia11kBTOj3FlEm8dYxP-jeqOdeN0v3iyDZqqQk8zAkHZVWk0hsiH8S-E/s1600/img093.jpg" height="400" width="271" /></a></div>
<ul>
<li>Boost your brain power. Lessons can improve your IQ.</li>
<li>Playing is a stress reliever. </li>
<li>A grand piece of furniture with a shelf for your treasures. It adds character to your home.</li>
<li>Provides extra seating when needed. The piano bench can usually seat two. </li>
<li>If you're not afraid, refinish it. Stain it a different color or paint it to match your decor. You were going to get rid of it anyway...for free.</li>
<li>Very vintage. Home decor is so cookie cutter and trendy nowadays. Pianos will come roaring back in style, therefore.. </li>
</ul>
Piano's and piano lessons are definitely worth a second look! <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-39249864408063549942014-07-10T17:47:00.000-07:002014-07-10T17:47:29.545-07:00Cherry Whiskey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnBTmASsxZYj_BusoQDArH0Hok55yXL24SjK1dk5_FfMM9awZ0K94ftT3IEaSJG5utfrSrYKwVtDYMOzndDHWNMZHxvnQQsAZN12SYuMI-pOSOG7Ef0oIO3Y8Qs6jSLyhAohXxf5U3IE/s1600/img092.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnBTmASsxZYj_BusoQDArH0Hok55yXL24SjK1dk5_FfMM9awZ0K94ftT3IEaSJG5utfrSrYKwVtDYMOzndDHWNMZHxvnQQsAZN12SYuMI-pOSOG7Ef0oIO3Y8Qs6jSLyhAohXxf5U3IE/s1600/img092.jpg" height="200" width="136" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">Cherry Whiskey</span></span></div>
<div style="text-align: center;">
<span style="font-family: "Courier New",Courier,monospace;">Mrs. Spence.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Take eight quarts of fine ripe cherries; put them into a jar, then pour over them six quarts of either good whiskey or brandy; let it stand for a month, then take out the fruit, bruise it in a mortar, put it back into the liquor, and let it stand another month; strain off the liquor, and to every quart add three-quarters of a pound of loaf sugar; let it stand to settle and cool; when quite cold bottle and cork well. Excellent, and improves by keeping.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-4716452032321982292014-06-20T07:58:00.002-07:002014-06-20T07:58:59.631-07:00Super Easy Roasted Asparagus and Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO3blztMvKFAJopIwGY8NBT1wT-_bFEIuFP6NtzsSlWROS6PWpJaUFCH58p_bqhkOiGFyWUPz9XdIs0KoFsSxyurLzmq1UNz8RhlCct5931jigbdiu8x47WgTu5Cxh1u3eluV5cUHZZs/s1600/June+17,+2014+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO3blztMvKFAJopIwGY8NBT1wT-_bFEIuFP6NtzsSlWROS6PWpJaUFCH58p_bqhkOiGFyWUPz9XdIs0KoFsSxyurLzmq1UNz8RhlCct5931jigbdiu8x47WgTu5Cxh1u3eluV5cUHZZs/s1600/June+17,+2014+004.JPG" height="480" width="640" /></a></div>
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1 bunch asparagus, rinsed and dried<br />
1 small zucchini, sliced<br />
3-4 tablespoons oil, vegetable or olive<br />
1/2 cup Parmesan cheese, grated<br />
Salt and pepper to season<br />
Red pepper flakes to season<br />
<br />
In a large bowl, toss asparagus and zucchini with oil, making sure vegetables are covered. Lay out on cookie sheet or baking pan. Salt and pepper to season and sprinkle with red pepper flakes (they're spicy so use sparingly) and Parmesan cheese.<br />
<br />
Bake for approximately 15 minutes. Serve hot.<br />
<i>Recipe by Brooke Waronek </i><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-82423708388674123372014-06-19T08:03:00.003-07:002014-06-19T08:06:35.923-07:00On Knowledge and Confidence...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTY24pjuFcjM4DopNqivrYOVIajzzjbysmUVb_rc6S0Pxsl0iKhjN0X3x3_o_bKr1CgmLUwnBl2V50upoNrcnKAJ5KEl0jlV2o4FOVDynUIDe99NKtysHcv9j-93ijzVg7WRQ0H0cXfs/s1600/DSC_1433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTY24pjuFcjM4DopNqivrYOVIajzzjbysmUVb_rc6S0Pxsl0iKhjN0X3x3_o_bKr1CgmLUwnBl2V50upoNrcnKAJ5KEl0jlV2o4FOVDynUIDe99NKtysHcv9j-93ijzVg7WRQ0H0cXfs/s1600/DSC_1433.JPG" height="200" width="133" /></a><span style="font-size: x-large;"><i>"The world's best chefs have learned what ingredients should be included in their dishes, but they become the best when they outgrow the cookbooks."</i></span><br />
<br />
<span style="font-size: x-large;"> - Harvey Dorfman</span><br />
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Photo by Jacklyn Waronek Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-64313281228489386272014-06-17T10:32:00.000-07:002014-06-17T10:35:09.192-07:00Meat Sauce for Pasta<div class="separator" style="clear: both; text-align: center;">
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<br />
1 796 ml can crushed tomatoes<br />
1 540 ml can diced tomatoes<br />
1/2 pound lean ground beef<br />
1 small cooking onion, diced<br />
2 cloves garlic, crushed<br />
2 tablespoons brown sugar<br />
1 tablespoon vinegar<br />
1 teaspoon Better Than Bouillon vegetable stock<br />
Dried or fresh herbs for seasoning: sweet basil, oregano, parsley, chives<br />
Salt and pepper to season<br />
<br />
In a large frying pan, brown ground beef. Add onions and cook until translucent.<br />
<br />
Add crushed and diced tomatoes, garlic, brown sugar, vinegar, bouillon and seasonings to ground beef mixture.<br />
<br />
Salt and pepper to taste.<br />
<br />
Bring to a boil, reduce to low and simmer for about an hour. Adjust seasonings as sauce simmers.<br />
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Serve over spaghetti or favourite pasta.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-82515024356492371202014-06-12T19:12:00.002-07:002014-06-12T19:20:47.984-07:00Use Butter Generously<div class="separator" style="clear: both; text-align: center;">
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From <i>Use Butter Generously</i> by Miriam Williams: <i>The Farmer's Wife Cookbook</i><br />
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<blockquote class="tr_bq">
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<i>"Fats which are competitive to butter all have their place, but one does not yearn to be particularly lavish with them. With butter it is different. I level-measure baking powder, spice, flour for cakes or gravy, but when it comes to measuring butter for seasoning, it's a rounding table - spoonful or a generous lump. Few things make me bristle like the restaurant sandwich which isn't spread with butter, and clear to the edges, too. The dairyman who almost caused a rift in the church by his explosions over the "measurably skimpy" pats of butter which the ladies aid served at the church supper, has my sympathy."</i></blockquote>
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To learn how to make your own butter in a mason jar, go to Monday, February 10th post here at The Summer Kitchen. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-36002138716295700182014-06-10T10:38:00.001-07:002014-06-10T10:40:09.635-07:00Fried Oatmeal with Toasted Pecans and Raisins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWqhZgYq6L9ID6IPm3r8h9mypqwGTl6bq57PjkelBxZqTLdsyxdZnK042D3gn4gRRrIvZLXNmMyQcrxwBituZLBzrgezjm3jiEQ6unVOPxP07XsaZyWUHtgc1myAH9UF1iXf2rJJJ468/s1600/June+10,+2014+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWqhZgYq6L9ID6IPm3r8h9mypqwGTl6bq57PjkelBxZqTLdsyxdZnK042D3gn4gRRrIvZLXNmMyQcrxwBituZLBzrgezjm3jiEQ6unVOPxP07XsaZyWUHtgc1myAH9UF1iXf2rJJJ468/s1600/June+10,+2014+010.JPG" height="480" width="640" /></a></div>
<br />
1 cup pure wholegrain quick oat flakes (I use Only Oats)<br />
2 cups water<br />
salt, to season<br />
1/2 cup raisins, chopped<br />
1/2 cup pecan halves, toasted in oven, then chopped<br />
Butter for frying<br />
Maple syrup for serving<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhU9FB9XfUZTxmM9oevJclxhWUiTvy9aCi2pQCG7sINluzYJLz367uLBSUzu3Nt9OeiceGyAxF-mUpki0mvTJg7Yf7tkU9XJNMd9VAbCPTLf7k4mfpKvFs5hgDRBkYaNMx21ZNHEob20/s1600/June+10%252C+2014+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhU9FB9XfUZTxmM9oevJclxhWUiTvy9aCi2pQCG7sINluzYJLz367uLBSUzu3Nt9OeiceGyAxF-mUpki0mvTJg7Yf7tkU9XJNMd9VAbCPTLf7k4mfpKvFs5hgDRBkYaNMx21ZNHEob20/s1600/June+10%252C+2014+004.JPG" height="200" width="150" /></a>Prepare oatmeal as per package directions: Bring water and salt to a boil. Add oatmeal flakes. Reduce heat and simmer for 3-4 minutes or until oatmeal is extra thick, stirring constantly to avoid burning.<br />
<br />
Mix raisins and pecans into oatmeal and pour into small loaf pan. Place in refrigerator to cool. When oatmeal loaf is cold, remove from pan, careful not to break up. Slice oatmeal loaf and fry in butter in pan over medium high heat to brown the outside and heat thoroughly.<br />
<br />
Serve hot with maple syrup.<br />
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Tip: Oatmeal is quite bland so be sure to salt accordingly. Also, nutmeg or cinnamon could be added for extra flavor. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-90767470907204306462014-06-09T15:22:00.002-07:002014-06-09T15:22:52.128-07:00Worth A Second Look - Old Children's Folk and Fairy Tale Books<div class="separator" style="clear: both; text-align: center;">
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Like the loaf of bread the Little Red Hen made by planting the sees, cutting the wheat, going to the miller, making the dough and baking the bread, many of these classic folk and fairy tale picture books were once sought after, admired and enjoyed by many parents of and young children alike.<br />
<br />
Now, the risk of losing some these classic stories to time is quite real. Young parents tend to prefer providing trendy picture books written by new authors who write about modern day problems with more real life characters. Ask any teenage kid nowadays who The Little Red Hen or Henny Penny is.<br />
<br />
Besides, who better can teach about work ethic than The Little Red Hen. And who better can teach about courage and bravery than the Three Billy Goats Gruff...and that Henny Penny? Well, Foxy Loxy sure taught her a lesson about not being so gullible.<br />
<br />
Now some old folk and fairy tales have survived the new age of popular children's picture book styles of writing, usually laced with a deeper level of wit and sarcasm, as one can't read <i>The True Story of The Three Little Pigs</i> or <i>Honestly, Red Riding Hood Was Rotten</i>, without knowing what the initial story is about.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8K3llErWhABnohc0-8J6pC2jG9Oxfgv9bUpQt6DYQwJbrrwxhtLTWsINbn0VETr2NLREu2T6G774kY6mSkDnQiF8SipFzTMwLOLPWusy8IBzdtqsSoVK39rE9aAJ47FktLJzaMGb3CXs/s1600/img088.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8K3llErWhABnohc0-8J6pC2jG9Oxfgv9bUpQt6DYQwJbrrwxhtLTWsINbn0VETr2NLREu2T6G774kY6mSkDnQiF8SipFzTMwLOLPWusy8IBzdtqsSoVK39rE9aAJ47FktLJzaMGb3CXs/s1600/img088.jpg" height="200" width="187" /></a>These old anthropomorphic tales are simple and fun with real life challenges and problems that the main characters have to overcome. They are stories that young children can relate to and are awesome opportunities for young children to talk about how they may relate to the story in their own lives. <br />
<br />
<br />
So, before they truly become the crumbs on The Little Red Hen's plate, we should give classic children's folk and fairy tales another glance because they are absolutley Worth A Second Look! <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-68512706141605147502014-06-05T18:38:00.002-07:002014-06-05T18:39:13.706-07:00Garden Quote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJHR_qsduLFm_z1CezUSy-CSwxt2Ch-YB2_eLEchqOstYogBy30MAYUxCDgxygSazO9TgeDv3HgNf5ISJ6MXPPDnW-CCznVjYC9CHMRX56XErqzTpVWQemzWwkPXVjMU-iQ0e_njM7Ds/s1600/June+5+2014+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJHR_qsduLFm_z1CezUSy-CSwxt2Ch-YB2_eLEchqOstYogBy30MAYUxCDgxygSazO9TgeDv3HgNf5ISJ6MXPPDnW-CCznVjYC9CHMRX56XErqzTpVWQemzWwkPXVjMU-iQ0e_njM7Ds/s1600/June+5+2014+002.JPG" height="480" width="640" /></a></div>
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<span style="font-size: x-large;"><i>"If you have a garden and a library, you have everything you need."</i></span><br />
<span style="font-size: x-large;"> - Marcus Tullius Cicero </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-88608932294086319102014-06-03T08:46:00.000-07:002014-06-03T08:48:43.924-07:00Georgia's Bran Muffins by the Bushel<div class="separator" style="clear: both; text-align: center;">
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<br />
4 cups Kelloggs All Bran cereal<br />
2 cups Quaker Natural Wheat Bran<br />
2 cups boiling water <br />
5 cups flour<br />
1 quart buttermilk<br />
2 3/4 cup sugar<br />
2 teaspoons salt<br />
1/4 cup molasses<br />
1 cup shortening<br />
4 eggs<br />
5 teaspoons baking soda<br />
<br />
<br />
Combine All Bran cereal and wheat bran with 2 cups boiling water. Cool.<br />
<br />
Blend remaining ingredients together in large mixing bowl.<br />
<br />
Add cereal mixture to ingredients mixture and mix well.<br />
<br />
Line muffin pan with liners and generously spoon in mixture.<br />
<br />
Bake at 37 degrees for 20-25 minutes. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-77330916156287614842014-06-02T14:50:00.002-07:002014-06-03T08:36:44.798-07:00Book Review - FARM SANCTUARY by Gene Baur<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzWx-Synwm9sJeVLJDZgGihWxlboSps2qXdJkuv2XOcDjNQOGuFHmUHqvA4jtK5zZLhu1-TMUTyzdJDXNBewHeo8rOA2TWOV4atlwHiDyonpDNSmQN5oOvmUE5GTSzJngWd0Srr0PEbo/s1600/img086.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzWx-Synwm9sJeVLJDZgGihWxlboSps2qXdJkuv2XOcDjNQOGuFHmUHqvA4jtK5zZLhu1-TMUTyzdJDXNBewHeo8rOA2TWOV4atlwHiDyonpDNSmQN5oOvmUE5GTSzJngWd0Srr0PEbo/s1600/img086.jpg" height="320" width="214" /></a></div>
Title: Farm Sanctuary: Changing Hearts and Minds About Animals and Food<br />
<br />
Author: Gene Baur<br />
<br />
Publisher: Touchstone, A Division of Simon & Schuster, Inc.: 2008<br />
<br />
THIS WILL CHANGE YOUR LIFE.<br />
<br />
This book is about truth. It is a very educated and factual look at current agribusiness practices; factory farming, the processing and marketing of farmed animals and the laws pertaining to it. And during these discussions, you get to know a few of the animals that were rescued and mourn some that weren't.<br />
<br />
You learn about where your food really could be coming from and this book makes you want to find out more about where it actually does. <i>Farm Sanctuary</i> will help you to make a move towards eating more fruit and vegetables (if not entirely) or at the very least, to buy your meat, eggs and dairy from reputable farms that allow their animals to 'do what animals are supposed to do' (graze, peck, run, play and stay and raise their babies).<br />
<br />
If you read one book on wanting to improve your health and go veggie or vegan, this is the one that will help you do that. It may even inspire you to go a step further and help farmed animals live happy and healthy productive lives. It's a smart book, for smart people by a smart guy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-77141527203422472342014-05-30T11:10:00.001-07:002014-05-30T11:14:03.811-07:00Worth A Second Look - Really Old, and Especially Local, Cookbooks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeYlM2ihdpaEW7Paa1dXywCANpoSue54mZ0w4OkpqkIV3sN-abmjSX9oAYIqMUc69M7ilPIhqehyU4R_QmobRfgFOlSL1zH2gybDjmlnfUJQz9LfjJEOEnOMajGk8ma3E4sQWmUQ2h78/s1600/img083.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeYlM2ihdpaEW7Paa1dXywCANpoSue54mZ0w4OkpqkIV3sN-abmjSX9oAYIqMUc69M7ilPIhqehyU4R_QmobRfgFOlSL1zH2gybDjmlnfUJQz9LfjJEOEnOMajGk8ma3E4sQWmUQ2h78/s1600/img083.jpg" height="320" width="235" /></a></div>
Really old, local cookbooks provide its reader something new cookbooks cannot - a true history. Most new cookbooks contain recipes created by modern techniques and a combination of ingredients from all over the world that are now readily available to the consumer.<br />
<br />
When you read an old cookbook, many preparation and cooking procedures and techniques are assumed.<br />
<br />
Take for instance, in the Robin Hood Cook Book, Recipes by Mrs. Rorer, circa 1915, the Cream of Tomato Sauce recipe:<br />
<br />
<i> "After you have taken tomato sauce from the fire stir into it three tablespoonfuls of thick cream."</i><br />
<br />
Most modern cooks wouldn't know where in their kitchen to start the fire and would question whether it be whipping, half-and-half or light cream that is used.<br />
<br />
When you come across a recipe for Fried Oatmeal, then you know you've come across a cookbook of your grandmother's time.<br />
<br />
<div style="text-align: center;">
<i>Fried Oatmeal</i></div>
<div style="text-align: center;">
<i> Make a good porridge, turn it into a small square pan until cold, cut it into slices, dust each slice with salt, pepper and flour, and fry them in a small quantity of hot suet, being careful to turn the slices but once. Serve as you would cornmeal mush.</i></div>
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Cornmeal mush?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L-lBDvPp36laXOygCdiOIAMcbYzptNlv2mLHG0ktzCmUKItZP6jad4nqmv2x1q2O0u11FWOOwnqnF7SfaYb8GBe8ywLb8aiuZrIxv9KG8W8rrjTgVYRSLZJQW07ztRKtCU0Z-RESMn4/s1600/img085.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L-lBDvPp36laXOygCdiOIAMcbYzptNlv2mLHG0ktzCmUKItZP6jad4nqmv2x1q2O0u11FWOOwnqnF7SfaYb8GBe8ywLb8aiuZrIxv9KG8W8rrjTgVYRSLZJQW07ztRKtCU0Z-RESMn4/s1600/img085.jpg" height="190" width="200" /></a>Besides learning about how and what a housewife prepared for her meals (because cookbooks back then were written for women) it is awesome to find little treasures, like written family recipes in the back of the book, old newspaper cutouts or advertisements that were stuck in the book during the time it was used.</div>
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You also can imagine that every food item, oil, spice and drink was organic. When a cookbook was followed, say in 1910, the cook, most likely used produce that came from their own gardens and meat that came from animals on their small family farms as opposed to vegetables that are sprayed and trucked in from across the country and beef, pork and chicken that come from horrible factory farms. </div>
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There's something about finding a cookbook from the turn of the century, written by a local person or company, that not only provides a fresh look on old recipes but teaches us a little bit about our history - and that is certainly Worth A Second Look!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-89077925812347727892014-05-28T20:10:00.000-07:002014-05-28T20:10:17.189-07:00Veggie Patties<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNv50kxluytijRSwZfcwTLOL9eJQUwcETHcYiJHknM54svnS8VnUvSc8AY4hAvHX5tImwGKYdEjSeWg0ep_lejicCCPvuc7BuKBRMwxxKNqC6G96QWIT7m8KZ1HPQQjmj0INTGTie1O4/s1600/May+28,+2014+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNv50kxluytijRSwZfcwTLOL9eJQUwcETHcYiJHknM54svnS8VnUvSc8AY4hAvHX5tImwGKYdEjSeWg0ep_lejicCCPvuc7BuKBRMwxxKNqC6G96QWIT7m8KZ1HPQQjmj0INTGTie1O4/s1600/May+28,+2014+014.JPG" height="440" width="640" /></a></div>
<br />
3 medium potatoes, grated<br />
1 zucchini, grated<br />
1 onion, grated<br />
1 sweet potato, grated<br />
1 carrot, grated <br />
1 garlic clove, crushed<br />
1 tablespoon grated ginger<br />
1/2 cup parsley, chopped<br />
1/2 teaspoon chopped rosemary<br />
1/2 teaspoon chopped oregano<br />
1 teaspoon fine sea salt<br />
3 eggs, lightly beaten<br />
1 cup flour<br />
oil for cooking<br />
<br />
In a colander, add potatoes, zucchini and onion and squeeze out moisture. Place into large mixing bowl. Add sweet potato, carrot, garlic, ginger, parsley, rosemary, oregano, salt, eggs and 1/2 cup of the flour. Mix.<br />
<br />
Scoop out about 1/3 cup, form into patty and roll in flour.<br />
<br />
Fry in oil in pan until brown, or as crispy as you'd like. Transfer to parchment paper lined cookie sheet.<br />
<br />
Bake in 400 F degree oven for about 30 minutes until cooked through.<br />
<br />
Serve with a dollop of sour cream and grated cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-67182594948230328372014-05-27T10:41:00.001-07:002014-05-27T10:41:45.430-07:00Worth A Second Look - Cereal Box Prizes<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmpAn3SjIHc86y8smhf8cKL6uRxyKtwzrjOQkaVAUbG-VRQL6Ykl9gL6txCEWMn8DfcM9fsKAUBHoEzmd1n91h0DJ-8tSX9as1kHDKI0aqbi2UnhKFzVjkwifEUMnSve16dURwHVLdeA/s1600/May+27+2014+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmpAn3SjIHc86y8smhf8cKL6uRxyKtwzrjOQkaVAUbG-VRQL6Ykl9gL6txCEWMn8DfcM9fsKAUBHoEzmd1n91h0DJ-8tSX9as1kHDKI0aqbi2UnhKFzVjkwifEUMnSve16dURwHVLdeA/s1600/May+27+2014+003.JPG" height="320" width="240" /></a></div>
Do you remember when the best part of breakfast was getting to the new cereal box before your siblings woke up in order to claim the new cool cereal box prize for yourself?<br />
<br />
Well, I remember it well. Growing up with five siblings, claiming the cereal box prize was a coup. Once you got to the box you had to get to the prize. There were three ways to do it.:<br />
<br />
1. Dig your hand deep into the bottom of the inner bag, feel around and grab it.<br />
<br />
2. Pull the inner bag out of the box, find out where the prize is located, return inner bag to box (if you try and dig it out before putting it back, the cereal will become displaced towards the bottom and the bag becomes difficult to get back into the box), and then proceed to dig for it.<br />
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3. Pour out all the cereal, retrieve the prize and pour cereal back into box.<br />
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Note: I'm not sure of anyone else, but it always drove me up the wall when, after much digging, the prize was ultimately found at the bottom between the box and inner bag. <br />
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Prizes included stickers, candy, bike reflectors, figurines, tattoos, watches and toy mazes. My favorite toys of all were Winnie the Pooh or Disney spoon sitters and bowl hangers. They were awesome. <br />
<br />
Nowadays, cereal boxes only have mail in or on-line offers. Boo. But at least some of the boxes have interesting things to read, other than the ingredients, while you eat.<br />
<br />
<i>"You Might Be Canadian If....You know the French equivalents of "free", "prize" and "no sugar added",
thanks to your extensive education in bilingual cereal packaging."</i><br />
<i> - http://www.jestersring.ca/canada/jokes/mb-cnd.html</i><br />
<br />
Check out this link:<br />
<a href="http://www.complexmag.ca/city-guide/2013/05/greatest-cereal-prizes-of-all-time">http://www.complexmag.ca/city-guide/2013/05/greatest-cereal-prizes-of-all-time/</a><a href="https://www.blogger.com/null"> </a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-33751236289585934842014-05-25T20:30:00.001-07:002014-05-25T20:30:02.684-07:00Open Faced Broiled Chicken Sandwich with Herbed Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmRAm3tufNMnsGWlrnFD-RDcr__O2B_ITW-ZSOyiDm4N_LEpyVuZ-WdN7FXL2_X4hZkVuyxE3tMfcWuRzZv49jlmsPDEoHyDZjx04RpRdw2wR4jatu7HCrmizoejm9gGKLMUUNZyOEes/s1600/May+25,+2014+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmRAm3tufNMnsGWlrnFD-RDcr__O2B_ITW-ZSOyiDm4N_LEpyVuZ-WdN7FXL2_X4hZkVuyxE3tMfcWuRzZv49jlmsPDEoHyDZjx04RpRdw2wR4jatu7HCrmizoejm9gGKLMUUNZyOEes/s1600/May+25,+2014+004.JPG" height="480" width="640" /></a></div>
<br />
1 loaf French Bread, sliced<br />
2 chicken breasts, cooked<br />
1 cup medium cheddar cheese, grated<br />
1 cup mozzarella cheese, grated<br />
1 cup butter, softened <br />
1 clove garlic, minced<br />
1/4 cup Italian parsley, chopped<br />
Sweet Basil for topping<br />
Salt and Pepper to season<br />
<br />
Turn broiler oven on to high.<br />
<br />
Place slices of French Bread on cookie sheet. Place in oven until lightly toasted. Remove and flip slices over so that toasted side is on the bottom.<br />
<br />
Thinly slice cooked chicken breasts, set aside.<br />
<br />
To make Herb Butter, mix butter with minced garlic, chopped parsley and salt and pepper to season. Spread on bread slices. Place one slice of chicken breast on Herb Butter and sprinkle with cheeses. Top with a dash of Sweet Basil and salt and pepper to taste.<br />
<br />
Place under broiler until cheese is melted and the edges of the bread are slightly toasted. Remove from oven and serve warm.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-71533165091191788892014-05-24T18:16:00.003-07:002014-05-24T18:19:25.620-07:00Banana and Pecan Stuffed French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3icHSKg0WBzMjYdYCDP151tzdJly2NOZ378P1bGfOHF0y82wJFj7FO8dilv9MT4eWYRfzQU9dkP7mnV7DMLGC4-vBlOe4HxTjtTPV4FOZiqra28oTSTGUm7RUCi6ETV5yjDZxU27B0o/s1600/May+24,+2014+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3icHSKg0WBzMjYdYCDP151tzdJly2NOZ378P1bGfOHF0y82wJFj7FO8dilv9MT4eWYRfzQU9dkP7mnV7DMLGC4-vBlOe4HxTjtTPV4FOZiqra28oTSTGUm7RUCi6ETV5yjDZxU27B0o/s1600/May+24,+2014+001.JPG" height="480" width="640" /></a></div>
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<br />
4 eggs<br />
1/2 cup milk<br />
Pinch cinnamon<br />
Salt and pepper for seasoning<br />
2 bananas<br />
1/2 cup chopped pecans<br />
1/2 teaspoon allspice<br />
4 slices french bread, or favorite white bread<br />
Butter for frying pan<br />
Icing Sugar for finishing<br />
<br />
Preheat the oven to 400 degrees C.<br />
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With a fork, beat the eggs, milk, cinnamon and salt and pepper together in a wide bowl.<br />
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In a separate bowl, smash the bananas and add chopped pecans and allspice.<br />
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Spread the banana filling on two of the slices of bread. Cover with the other slice and soak the sandwiches in the egg mixture for a few minutes turning to coat both sides.<br />
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Melt the butter in the frying pan over medium heat and cook on both sides until brown. Place both sandwiches on a cookie sheet and place in oven for about 10 minutes to heat through.<br />
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Dust with icing sugar. Serve with maple syrup.<br />
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Variation: add chocolate chips to the banana mixtureUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-58189147095495625942014-05-23T20:32:00.003-07:002014-05-23T20:43:10.949-07:00Children's Book Review - THE DAY THE CRAYONS QUIT by Drew Daywalt, Pictures by Oliver Jeffers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1PgfsOC7ihC6mHzlLf7h_JMvWc2qx4yVrpivm9X02qMJqyHnZIwziw4VSKKZ8sY3TihrbOq3A5wO38WoX5yIyVKntoNLctyorhkyqlUpFJoo7bLdrwyk4u1ifIg2DEjD2EUcAaEWMGI/s1600/img081.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1PgfsOC7ihC6mHzlLf7h_JMvWc2qx4yVrpivm9X02qMJqyHnZIwziw4VSKKZ8sY3TihrbOq3A5wO38WoX5yIyVKntoNLctyorhkyqlUpFJoo7bLdrwyk4u1ifIg2DEjD2EUcAaEWMGI/s1600/img081.jpg" height="320" width="263" /></a></div>
Title: <i>The Day the Crayons Quit</i><br />
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Author: Drew Daywalt<br />
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Illustrator: Oliver Jeffers<br />
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Publisher: Philomel Books, an imprint of Penguin Young Readers Group: 2013<br />
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Young Duncan just wanted to color. One day in class, when he went to take out his crayons, he found a stack of letters, one from each color complaining about one thing or another.<br />
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The purple thought he colored outside the lines too much, the beige thought taking second fiddle to brown was insulting and the fight between orange and yellow on what color the sun really is was exhausting...<br />
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Duncan was perplexed for a moment but then he handled the 'crayon strike' in a very grown up way. Way to go Duncan - I probably would have switched to the pencil crayons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8RoLWYO-RbZg_KxRfwezLvXpXof9eKlYM2ye30_Kg2izhvXEamho_3KCnPOzJkJJPj_JAPkye-HJ9wFKfbWvzchyphenhyphenT6dRxadToatQKs4OiaVDj30uviR7kD88JJ-CyyjacKoqeXZPoH9I/s1600/img082.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8RoLWYO-RbZg_KxRfwezLvXpXof9eKlYM2ye30_Kg2izhvXEamho_3KCnPOzJkJJPj_JAPkye-HJ9wFKfbWvzchyphenhyphenT6dRxadToatQKs4OiaVDj30uviR7kD88JJ-CyyjacKoqeXZPoH9I/s1600/img082.jpg" height="462" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-52327781516634624282014-05-23T08:25:00.001-07:002014-05-23T08:34:00.031-07:00Easy Good Host Peach Iced Tea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxutln_z8TQH6CIzilYOafbUwbG0vbPxBSCGeY4i3yJvvBCxRazQVJeLncBEguFRKhNaGQyX71RBdfp5BYo4MC1s-TuPw9XEp2d-YYwTuou9GLRFgR3QJ476nLkdNDHPbrLQCfHTnzfJQ/s1600/May+23+2014+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxutln_z8TQH6CIzilYOafbUwbG0vbPxBSCGeY4i3yJvvBCxRazQVJeLncBEguFRKhNaGQyX71RBdfp5BYo4MC1s-TuPw9XEp2d-YYwTuou9GLRFgR3QJ476nLkdNDHPbrLQCfHTnzfJQ/s1600/May+23+2014+007.JPG" height="200" width="143" /></a></div>
1 cup Good Host Original Iced Tea Mix only ('cause it's in a world of its own)<br />
5 cups water<br />
1 cup brewed Peach flavored tea - my favourite is Peaches and Cream from Sloane <br />
<br />
* Be sure to follow directions and steep tea for only required time, usually 3 to 4 minutes, otherwise it comes out bitter. Let cool.<br />
<br />
Mix Good Host powder with 5 cups water (it's a bit sweeter than directions call for). Add in peach tea - no need to sweeten tea. Add ice. Serve.<br />
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<i>"There is no need to have any special attitude while drinking except one of thankfulness. The nature of the tea itself is that of no-mind." - Pojong Sunim</i><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7445019354069222329.post-11876859825818020572014-05-20T12:47:00.002-07:002014-05-20T19:06:51.329-07:00Book Review - COACHING THE MENTAL GAME by H.A. Dorfman<div class="separator" style="clear: both; text-align: center;">
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Title: <i>Coaching the Mental Game</i><br />
<br />
Author: H.A. Dorfman<br />
<br />
Publisher: Taylor Trade Publishing: 2003<br />
<br />
I'm glad they added the ' - AND EVERYDAY LIFE' in the title 'cause while this book may be marketed toward coaches, it is invaluable to any adult who works with children and youth - especially parents.<br />
<br />
On Learning...<br />
<br />
<i>"A willingness to know it all and that all we do know "ain't necessarily so" are prerequisites for learning and for attaining anything that comes close to true wisdom." </i><br />
<br />
On Change...<br />
<br />
<i>"Change is an indication of learning. Those who can't change don't learn."</i><br />
<br />
On Self-Esteem...<br />
<br />
<i>"An athlete </i>[or child] <i>who continually refers to his inadequate performance is, to use Lawrence Durrell's metaphor, "tied to the wheel in the sinking vessel of [his] self-esteem." His belief and confidence have eroded. He comes to discount his successes and magnify his failures thus always confirming a negative self-image. He will be cautious , rather than aggressive. He will be distracted, rather than focused. He will expect to do poorly, rather than expect to do well. And he will tiptoe through life, intimidated by car salesmen and plumbers, never realizing his own self worth, despite being a good son, a good friend, a good teammate, a good husband and father. A good young man."</i><br />
<br />
On Despot...<br />
<i> </i><br />
<i>"Power without wisdom is tyranny. Wisdom without compassion is pointless."</i><br />
<br />
On Honesty...<br />
<br />
<i>"Credibility is the coach's </i>[or any adult in a leadership role]<i> most important asset. It is taken from him if he is discovered to be dishonest."</i><br />
<br />
and...<br />
<br />
<i>"I never have to agree with everything a person says, but I certainly have to trust the speaker believes what he or she is saying to me."</i><br />
<br />
On Positivism...<br />
<i> </i><br />
<i>"An athlete grows by wheat he feeds on. Positive language allows him healthy growth. He affirms himself, rather than degrading himself. He examines possibilities, rather than pronouncing impossibilities. He seeks ways to improve himself, rather than seeking ways to judge others poorly. He is grounded in reality, rather than floating in imaginative thinking. He expects the best, rather than being certain of the worst. He looks for solutions, rather than wallowing in problems."</i><br />
<br />
Harvey Dorfman, sadly, passed away in February of 2011 at the age of 75. His advice for adults involved in youth sports is truly invaluable. Parents, teachers or any adult in any leadership role will find his philosophy incredibly sensible, simple, yet effective in its delivery. This is a coaches, teacher's and parent's Bible. This book speaks for itself.<br />
<br />
My favorite quote....<br />
<br />
<i>"The daily pursuit of excellence indicates a commitment to personal and athletic growth, which, in turn, helps build and reinforce self-confidence. <b>It it were easy, everyone would do it. It isn't; they don't."</b></i>Unknownnoreply@blogger.com0