tag:blogger.com,1999:blog-18514150688634401972024-02-07T12:17:44.451-06:00Foodie-Bee: The Cooking Gardener CollectorNEVER MISS A POST. Sign up below to have updates delivered to your inbox. Guaranteed no spam!Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-1851415068863440197.post-43502729936300459092021-08-08T13:05:00.005-05:002021-08-08T13:06:30.303-05:00RETIREMENT ANNIVERSARY...<p> <b>It's now been thirteen years of retirement (8/8/08 at 4:00 p.m.) and I do celebrate every day in one way or another. This comic was in the paper today - how timely!</b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnQvpv2Aj-DPlaW-oqQI5H3P3IIM_R1O6cn0AAC-sA8ZteDWjmD5KN7xYPFhLdMRRYrEUGr-gE6uqMnGMzSKm7ZGhItD-5dOCv1RtBMOS5RSbVdBlDgN8fax-ZLeqBGYDb8heYK7rL0M/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="964" data-original-width="2647" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnQvpv2Aj-DPlaW-oqQI5H3P3IIM_R1O6cn0AAC-sA8ZteDWjmD5KN7xYPFhLdMRRYrEUGr-gE6uqMnGMzSKm7ZGhItD-5dOCv1RtBMOS5RSbVdBlDgN8fax-ZLeqBGYDb8heYK7rL0M/w582-h234/image.png" width="582" /></a></b></div><b><br /><br /></b><p></p>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com1tag:blogger.com,1999:blog-1851415068863440197.post-52043502946511937412021-04-08T20:56:00.001-05:002021-04-08T20:56:46.358-05:00AS YOU LIKE IT - BREAKFAST STRATA<div style="text-align: left;"> <b>For our Easter Brunch, I made a Strata from a "Bon Appetit" magazine dated December, 1997. Over time I have so significantly changed the recipe that now I just call it the "As You Like It Breakfast Strata". Here's how it looked coming out of the oven. I should have taken a side shot to show how much this puffed up. The finished dish was very light and flavorful.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fWC4KPJ9sKM/YGuNmmcgNXI/AAAAAAAAnWQ/SvCsj0YMv_McufQ3T_CA-GmfmlUI1d8_QCPcBGAsYHg/s4096/IMG_20210404_115510680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://1.bp.blogspot.com/-fWC4KPJ9sKM/YGuNmmcgNXI/AAAAAAAAnWQ/SvCsj0YMv_McufQ3T_CA-GmfmlUI1d8_QCPcBGAsYHg/w300-h400/IMG_20210404_115510680.jpg" width="300" /></a></div><br /><b><br /></b></div><div style="text-align: left;"><b><br /></b><b>Here's the revised recipe.</b></div><div style="text-align: left;"><b><br /></b><b><u>AS YOU LIKE IT BREAKFAST STRATA</u></b></div><div style="text-align: left;"><b>* 2 cups whole milk</b></div><div style="text-align: left;"><b>* 1/4 cup olive oil</b></div><div style="text-align: left;"><b>* 6 cups sourdough bread, cut into 1" cubes</b></div><div style="text-align: left;"><b>* 1-1/2 cups whipping cream</b></div><div style="text-align: left;"><b>* 8 large eggs</b></div><div style="text-align: left;"><b>* 1 tablespoon chopped garlic</b></div><div style="text-align: left;"><b>* 1-1/2 teaspoons salt</b></div><div style="text-align: left;"><b>* 3/4 teaspoon black pepper</b></div><div style="text-align: left;"><b>* 1/4 teaspoon ground nutmeg</b></div><div style="text-align: left;"><b>* 6 ounces goat cheese, crumbled (about 1-1/2 cups)</b></div><div style="text-align: left;"><b>* 1 tablespoon chopped fresh thyme (or 3/4 tablespoon dried)</b></div><div style="text-align: left;"><b>* 1-1/2 teaspoons herbes de Provence (dried)</b></div><div style="text-align: left;"><b>* 6 cups AS YOU LIKE IT OPTIONS**. Mix and match to your preference:</b></div><div style="text-align: left;"><b><span> - mushrooms (shitake, crimini), sauteed in butter or olive oil, cooled</span><br /></b></div><div style="text-align: left;"><b><span><span> - </span></span></b><b>cherry tomatoes, sauteed or roasted with olive oil, cooled</b></div><div style="text-align: left;"><b><span><span><span> - sun-dried tomatoes, cut into pieces</span><br /></span></span></b></div><div style="text-align: left;"><b><span><span><span><span> - ham, chopped</span><br /></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span> - spinach, fresh chopped</span><br /></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span> - Italian sausage, cooked and cooled</span><br /></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span> - leek, sliced into 1" pieces, sauteed in olive oil, and cooled</span><br /></span></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span><span> - artichoke hearts marinated in oil, drained and halved lengthwise</span></span></span></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span><span>* 1 cup Fontina cheese, grated, packed</span></span></span></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span><span>* 1-1/2 cups Parmesan cheese, grated, packed</span></span></span></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span><span><span><span><span>Preheat oven to 350ºF. Butter a 9x13x2" glass baking dish. Prepare your "As You Like It Options." </span></span></span></span></span></span></span></span></b><b>Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream, eggs, garlic, salt, pepper and nutmeg in a bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Place half of bread mixture in prepared dish. Top with half of the "As You Like It Options", half of the herbs, and half of the cheeses. Pour half of the cream mixture over all. Repeat layering with remaining bread, Options, herbs and cheeses, and finish with remaining cream mixture.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Bake uncovered until firm in center and brown around edges, about 1 hour.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>** The options I used in my strata were shitake and crimini mushrooms, roasted cherry tomatoes, and about 2-1/2 cups of artichokes. So good!!</b></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-16530541629194413722021-04-05T16:45:00.000-05:002021-04-05T16:45:46.281-05:00HAM AND SPINACH ROLLS for Breakfast or Brunch<b>Today I was thinking about what to have for our Easter Brunch and came across this recipe which I've made a number of times for guests. What makes this a good dish for entertaining is that it can be made a day ahead and refrigerated until it's time to be baked. It is rather elegant and it always turns out great.</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k4CIe1OKlT4/YGOMHEA8oKI/AAAAAAAAnRc/UKw0d8LdB4sHPX978Ly1EpBTKYz9oU0IwCLcBGAsYHQ/s544/Scan_20210330%2B%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="440" height="400" src="https://1.bp.blogspot.com/-k4CIe1OKlT4/YGOMHEA8oKI/AAAAAAAAnRc/UKw0d8LdB4sHPX978Ly1EpBTKYz9oU0IwCLcBGAsYHQ/w324-h400/Scan_20210330%2B%252811%2529.jpg" width="324" /></a></div><br /><br />
<b><span style="background-color: #f4cccc; color: #660000;">HAM AND SPINACH ROLLS. </span> Serves 8 to 10.</b><br />
<b>* 20 oz. frozen chopped spinach, thawed</b><br />
<b>* 2 cups sour cream</b><br />
<b>* 1/4 teaspoon ground nutmeg</b><br />
<b>* 1-1/2 cups packaged cornbread stuffing mix</b><br />
<b>* 20 thin slices ham (about 1-1/4 #)</b><br />
<b>* Cheese sauce (recipe follows)</b><br />
<b>* 1/2 cup grated Parmesan cheese</b><br />
<b>1. Drain spinach in a colander, pressing out moisture. In a large bowl stir together spinach, sour cream and nutmeg. Blend in stuffing mix.</b><br />
<b>2. Place about 1/4 cup of the spinach mixture on each ham slice, rolling them up and placing side-by-side in a buttered shallow 3-quart baking dish (about 9"x13")</b><br />
<b>3. Pour cheese sauce evenly over the ham rolls. Sprinkle with Parmesan cheese. If making ahead, cover and refrigerate.</b><br />
<b>4. Bake, covered, in a 350ºF oven for 15 minutes. Uncover and bake until sauce is bubbly and lightly browned (15 to 20 minutes; add 5 to 10 minutes to baking time if made ahead).</b><br />
<b><br /></b>
<b>CHEESE SAUCE.</b><br />
<b>Melt 2 tablespoons butter in a medium saucepan over moderate heat. Stir in 2 tablespoons all-purpose flour, and light 1/8 teaspoon cayenne pepper; cook until bubbly. Remove from heat and gradually blend in 1-1/2 cups milk. Return to heat and cook, stirring, until thickened and bubbling. Stir in 1 cup shredded sharp Cheddar cheese until melted, then mix in 1 tablespoon dry sherry. Makes about 2 cups.</b></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-4745181341968566832021-03-30T15:29:00.001-05:002021-03-30T15:49:39.780-05:00HAPPY EASTER, HAPPY SPRING ... Vintage Postcards<p> <b>After our long and relatively somber pandemic winter we are enthusiastically welcoming Spring! Here are my greetings to you for a Happy Easter and a Joyful Spring ... via vintage postcards. To get a close up view of the images, just click on them.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNGRX2YyJNWgLm7YwBndcl1eEnjG9-nMoEG8plqnmFusmGRxZevgNtfIU51e3HlekE1bdnKt_paLVhcjFJ8EpFiHG6O8tcpNVMFZL4hn6r7wwkqJE-4k8PQ-aZP5OSLX6m06s6WEdQoE/s1095/Scan_20210330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="689" data-original-width="1095" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNGRX2YyJNWgLm7YwBndcl1eEnjG9-nMoEG8plqnmFusmGRxZevgNtfIU51e3HlekE1bdnKt_paLVhcjFJ8EpFiHG6O8tcpNVMFZL4hn6r7wwkqJE-4k8PQ-aZP5OSLX6m06s6WEdQoE/w400-h251/Scan_20210330.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Embossed and airbrushed</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmi2WI3yZ0be4j0J7L-ihiyjEHcf2bGhZyJ4-6Hv15ShTtu2JVG8aLB_U_VRh7iYnvlwVD0n9WBwILYTPLVJxMMt5V8M8FqpJsn70cCkMdsVKCP573c2Ak-oh_tq3vZZpj5uYihBQ24E/s1058/Scan_20210330+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1058" data-original-width="666" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmi2WI3yZ0be4j0J7L-ihiyjEHcf2bGhZyJ4-6Hv15ShTtu2JVG8aLB_U_VRh7iYnvlwVD0n9WBwILYTPLVJxMMt5V8M8FqpJsn70cCkMdsVKCP573c2Ak-oh_tq3vZZpj5uYihBQ24E/w251-h400/Scan_20210330+%25282%2529.jpg" width="251" /></a></div><div class="separator" style="clear: both; text-align: center;">Hand-colored real photo postcard</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5aALizOJCAw/YGOFAnO2dQI/AAAAAAAAnQY/8KFZ6WA28vQwCGGsoodXYnFrP0g6qG79gCLcBGAsYHQ/s1058/Scan_20210330%2B%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="687" data-original-width="1058" height="260" src="https://1.bp.blogspot.com/-5aALizOJCAw/YGOFAnO2dQI/AAAAAAAAnQY/8KFZ6WA28vQwCGGsoodXYnFrP0g6qG79gCLcBGAsYHQ/w400-h260/Scan_20210330%2B%25283%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">French, hand-colored real photo postcard</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkbYeKOjCDGD5P0A2MRNDEuBW4Lcbr6jNbIwRWxUR8gWOE54Kfe-yLs0KaJpEECFANHU5g2i-b3Ja_3D81kmHSOiLrlldLYMrpNV-paaZfMYxVrYdG134vODExufO80lnkVKOE316PoU/s1088/Scan_20210330+%25285%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkbYeKOjCDGD5P0A2MRNDEuBW4Lcbr6jNbIwRWxUR8gWOE54Kfe-yLs0KaJpEECFANHU5g2i-b3Ja_3D81kmHSOiLrlldLYMrpNV-paaZfMYxVrYdG134vODExufO80lnkVKOE316PoU/w251-h400/Scan_20210330+%25285%2529.jpg" width="251" /></a></div><div class="separator" style="clear: both; text-align: center;">Also French, hand-colored real photo postcard</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ6n13VUDB0JmjgwZM-Hbg1x2blUShtzepB5oTPbgHY8N3nH_6SXYkWfGGHn6onaqyc5jDkocu4FSKXdcvEIAwpjJZ-1IuaVoWKIAdsx64h_4SoERMpNlkX9-s0tSbrinnCzBrBaMuZc/s1059/Scan_20210330+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="687" data-original-width="1059" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ6n13VUDB0JmjgwZM-Hbg1x2blUShtzepB5oTPbgHY8N3nH_6SXYkWfGGHn6onaqyc5jDkocu4FSKXdcvEIAwpjJZ-1IuaVoWKIAdsx64h_4SoERMpNlkX9-s0tSbrinnCzBrBaMuZc/w400-h260/Scan_20210330+%25284%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">French, hand-colored real photo postcard, but what does "Roomsaid Ulestousmise Puhl" mean?</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhWlM32NAxNXRsVR8j8_mO0sd-Bqb2sBZprXDinb-dMbRXyNg6tvQ02OslANBkA2RxagK_jo5sQMWOZQVBOeM1XLlqKc3ZgKMnh4zXBP0RSLXrXPhrDwOTjrUmugbHNZoMceE-vEo64M/s1117/Scan_20210330+%25286%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1117" data-original-width="808" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhWlM32NAxNXRsVR8j8_mO0sd-Bqb2sBZprXDinb-dMbRXyNg6tvQ02OslANBkA2RxagK_jo5sQMWOZQVBOeM1XLlqKc3ZgKMnh4zXBP0RSLXrXPhrDwOTjrUmugbHNZoMceE-vEo64M/w289-h400/Scan_20210330+%25286%2529.jpg" width="289" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy Easter "silhouette" postcard by the German artist Georg Plischke</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnxGvdiFdgunL7htmBR2tDXuWikuA1-4f6KYIiU-sMW6wB3bLli5PrjNCfxYv84b25SbCd-6vSQt2IHvhpWljIxwN4kCe9e7MaUZRdq_10J8Td1kfCpsnEtiQ4X5zcyuDKM6nnPMFsXM/s1083/Scan_20210330+%25287%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="662" data-original-width="1083" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnxGvdiFdgunL7htmBR2tDXuWikuA1-4f6KYIiU-sMW6wB3bLli5PrjNCfxYv84b25SbCd-6vSQt2IHvhpWljIxwN4kCe9e7MaUZRdq_10J8Td1kfCpsnEtiQ4X5zcyuDKM6nnPMFsXM/w400-h245/Scan_20210330+%25287%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Time to get out into the garden! Another "silhouette" postcard.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3PUMlGZOX48/YGOFChqkmgI/AAAAAAAAnQ0/UaarC-Km-BkinoTE81yJ3nGnjiCzSJFJgCLcBGAsYHQ/s1079/Scan_20210330%2B%25288%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="1079" src="https://1.bp.blogspot.com/-3PUMlGZOX48/YGOFChqkmgI/AAAAAAAAnQ0/UaarC-Km-BkinoTE81yJ3nGnjiCzSJFJgCLcBGAsYHQ/s320/Scan_20210330%2B%25288%2529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A tea party in the garden. Real photo postcard</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dmNU6MzQiM0/YGOFDMn47II/AAAAAAAAnQ4/p9zM3Q8TIxEKP-gsas8ToH1zoI3BgWmCACLcBGAsYHQ/s1072/Scan_20210330%2B%25289%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="647" height="400" src="https://1.bp.blogspot.com/-dmNU6MzQiM0/YGOFDMn47II/AAAAAAAAnQ4/p9zM3Q8TIxEKP-gsas8ToH1zoI3BgWmCACLcBGAsYHQ/w241-h400/Scan_20210330%2B%25289%2529.jpg" width="241" /></a></div><div class="separator" style="clear: both; text-align: center;">Time for the tulips to bloom! Advertising postcard by the Henry Field Seed Co., Shenandoah, Iowa</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qjiFDmNgJKQ/YGOFAtbNssI/AAAAAAAAnQc/yGWeMOAGmE8z1GHhCEtGxnMdI56-hZRZgCLcBGAsYHQ/s1064/Scan_20210330%2B%252810%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="695" height="400" src="https://1.bp.blogspot.com/-qjiFDmNgJKQ/YGOFAtbNssI/AAAAAAAAnQc/yGWeMOAGmE8z1GHhCEtGxnMdI56-hZRZgCLcBGAsYHQ/w261-h400/Scan_20210330%2B%252810%2529.jpg" width="261" /></a></div><div class="separator" style="clear: both; text-align: center;">"Glad Pingst"-"Swedish for Happy Pentecost"</div><div class="separator" style="clear: both; text-align: center;">Pentecost is a Christian festival celebrating the descent of the Holy Spirit on the disciples of Jesus after his Ascension, held on the seventh Sunday after Easter. I had to look that up!</div><div class="separator" style="clear: both; text-align: center;">Adina Sand is the artist of this postcard.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">CELEBRATE!</span></b></div><br /><br /><b><br /></b><p></p>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-57404808896552811612021-02-07T15:06:00.000-06:002021-02-07T15:06:12.715-06:00MY FIRST COOKBOOK & "Toad in the Hole" Recipe<b> One of the prized possessions of my childhood was my very first cookbook, "Let's Cook With Gail". There is a bookplate inside the front cover wherein I wrote my name, pre-cursive, in pencil; and since we learned cursive in the second grade, I would have been six or seven when I got this treasured cookbook.<br /></b><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YLc_NLoGhVA/YCBReKVnZKI/AAAAAAAAifI/0O3BdDDDlUgZ0gvIaVqxfIlaHbrAHSJFQCPcBGAsYHg/s4096/IMG_20210207_143438080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="300" src="https://1.bp.blogspot.com/-YLc_NLoGhVA/YCBReKVnZKI/AAAAAAAAifI/0O3BdDDDlUgZ0gvIaVqxfIlaHbrAHSJFQCPcBGAsYHg/w400-h300/IMG_20210207_143438080.jpg" width="400" /></a></div><br /><div><b>The recipe book was first issued in 1952 by <u>The Farmer</u>, Saint Paul, Minnesota. The red booklet above was issued at that time. The beige book with red binding was issued in 1954. The 1954 version is my first cookbook.<br /><br /> <u>The Farmer</u> was a newspaper focused on agriculture which began in the late 1800's and has continued following many mergers over the years, to the point that it is no longer recognized by the name. In 1952, <u>The Farmer</u> began a monthly series of cooking lessons "for boys and girls." Children received the "Let's Cook With Gail" booklet, and were instructed to cut out the lessons in the newspaper and paste them into their booklet. Gail was an actual person - the eleven-year-old daughter of Mr. and Mrs. Clarence Palmby, who lived on a general farm in Blue Earth County, Minnesota.</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j2KOXkSUiU8/YCBSSHCt-rI/AAAAAAAAifQ/SxS-8jheCLA3UZovJbpBBa19h4eMM4d3QCPcBGAsYHg/s4096/IMG_20210207_130613861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://1.bp.blogspot.com/-j2KOXkSUiU8/YCBSSHCt-rI/AAAAAAAAifQ/SxS-8jheCLA3UZovJbpBBa19h4eMM4d3QCPcBGAsYHg/w300-h400/IMG_20210207_130613861.jpg" width="300" /></a></div><br /><div><b>Most of the recipes in the booklet are basic and suitable for all ages. For fun, I decided to make one of the recipes, "Toad in the Hole." </b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2d_pDGn8MEE/YCBS-9FEBWI/AAAAAAAAifY/M3ERybAtR5QJwPKgj0SNvwmmLMcfWuGEQCPcBGAsYHg/s4096/IMG_20201219_063648171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://1.bp.blogspot.com/-2d_pDGn8MEE/YCBS-9FEBWI/AAAAAAAAifY/M3ERybAtR5QJwPKgj0SNvwmmLMcfWuGEQCPcBGAsYHg/w300-h400/IMG_20201219_063648171.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2G66MXe-H_M/YCBS-3C4YOI/AAAAAAAAifY/KeGyfnaHUqE2knR7llrQVBejTAQZSJbhACPcBGAsYHg/s4096/IMG_20201219_063621470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="378" src="https://1.bp.blogspot.com/-2G66MXe-H_M/YCBS-3C4YOI/AAAAAAAAifY/KeGyfnaHUqE2knR7llrQVBejTAQZSJbhACPcBGAsYHg/w284-h378/IMG_20201219_063621470.jpg" width="284" /></a></div><br /><div><br /></div><div><b>Here's the final result.</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KPulW2NRP54/YCBTXlz88lI/AAAAAAAAifg/KgNMQ-jd1fwKFPr2ZVRdUYCAEu-ZuiHsACPcBGAsYHg/s4096/IMG_20201219_065141078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="300" src="https://1.bp.blogspot.com/-KPulW2NRP54/YCBTXlz88lI/AAAAAAAAifg/KgNMQ-jd1fwKFPr2ZVRdUYCAEu-ZuiHsACPcBGAsYHg/w400-h300/IMG_20201219_065141078.jpg" width="400" /></a></div><br /><div><br /></div><div><b>I liked it!!! </b></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-36916072951846699842020-12-23T14:25:00.000-06:002020-12-23T14:25:51.250-06:00MERRY CHRISTMAS - Menu, Vintage Postcard & Comics!<p> </p><p><b>How wonderful to have a distraction during the pandemic! CHRISTMAS! For many, this will not be a wonderful Christmas, for far too many reasons. But, as in everything, we do the best we can with what we have. So, here are a few Christmas distractions for you. First, a laugh or two.</b></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vReJOwUzCE0/X-ObxJLE2mI/AAAAAAAAgwU/ve1c8TwSwBIk2k9AF_-V8I3geccJgcn3ACLcBGAsYHQ/s483/Blog%2BChristmas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="483" data-original-width="376" height="400" src="https://1.bp.blogspot.com/-vReJOwUzCE0/X-ObxJLE2mI/AAAAAAAAgwU/ve1c8TwSwBIk2k9AF_-V8I3geccJgcn3ACLcBGAsYHQ/w311-h400/Blog%2BChristmas.jpg" width="311" /></a></div><br /><b><br /></b></div><p><b><br /></b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="1029" height="240" src="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/w640-h240/Scan_20201223.jpg" width="640" /></a><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Since many/most of us are staying home for our Christmas meal, you may want some ideas for the menu. Here is a menu, dated December 25, 1944 for dinner at the U.S. Naval Training Center in Great Lakes, Illinois. H. G. Kruithoff mailed this postcard to Miss Opal Kruithoff in Sioux City, Iowa on December 26. He checked off the items he ate on the postcard. Notice his little checks in the first image below. On the back of the card, in the second image below, the message states: "Well Opal this what I had. I took every thing and I'm so ful that I'll bust if I eat any more. Some how the meal didn't taste has good has Moms. What did you have?" This is <u>exactly</u> as written. </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqeXhg4br70NTZEqWmdWJnZ8vJ1v47ra3U26Rv3gfzvFlOl3eOEWIRzUlBrBCssMDhlVLMzXDiDdjsYID7qGVDKYKeKwg1NJrFf3uWnNKhvFPuYpz7cqQtoJlasbze77iwPuKsyT98y4/s1083/Scan_20201223+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="679" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqeXhg4br70NTZEqWmdWJnZ8vJ1v47ra3U26Rv3gfzvFlOl3eOEWIRzUlBrBCssMDhlVLMzXDiDdjsYID7qGVDKYKeKwg1NJrFf3uWnNKhvFPuYpz7cqQtoJlasbze77iwPuKsyT98y4/w251-h400/Scan_20201223+%25282%2529.jpg" width="251" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpyyuvGyrzDG7aAQLYL9xeqJmaflGCQj5pAWf-8wuELbEYtJ2Qc6x2P4fgMybeSamQTMlwuwYzhiXJcWjqNSTiY9N1e5jLyCEycRDzvD6CdGaAyJnz7gTZnd2DEWU_oiCPLVdca5cZP8/s1067/Scan_20201223+%25283%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="1067" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpyyuvGyrzDG7aAQLYL9xeqJmaflGCQj5pAWf-8wuELbEYtJ2Qc6x2P4fgMybeSamQTMlwuwYzhiXJcWjqNSTiY9N1e5jLyCEycRDzvD6CdGaAyJnz7gTZnd2DEWU_oiCPLVdca5cZP8/w400-h255/Scan_20201223+%25283%2529.jpg" width="400" /></a></div><br /><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Perhaps your meal will include JELLO. The Minneapolis StarTribune had a little snippet about Jello, copied here. </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>"The base ingredient of this well-known product has been part of dessert dishes as far back as the late Middle Ages, but it was a cough syrup maker in 1897 who made it into what we know today. Pearle Bixby Wait started mixing powdered gelatin with fruit flavors and sugar. The result was sold to the Genesee Pure Food Co. in 1899, and within a few years, advertisements in the Ladies Home Journal and the distribution of Jell-O cookbooks as a marketing tactic set the product on its way. The gelatinous dessert has an entire museum devoted to it in Leroy, New York, where it was created."</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Following is one of the early booklets, dated 1930. Inside it notes that Jell-O won awards at 1) the Louisiana Purchase Exposition in St. Louis, Mo in 1904, 2) the Lewis and Clark Exposition in Portland, OR in 1905, 3) the Alaska-Yukon-Pacific Exposition in Seattle, WA in 1906, 4) the Jamestown Tercentennial Exposition in Norfolk, VA in 1907, 5) the Panama-Pacific Exposition in San Francisco, CA in 1915, 6) the Panama Pacific Exposition in San Diego, CA in 1915, and 7) the Sesquicentennial Exposition in Philadelphia, PA in 1926. Impressive!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0pseqjT4AwQ/X-OkgNCdKxI/AAAAAAAAgw0/CMW0E8FchJwM0yi5Fbp0GNDgUxNLkvvnwCLcBGAsYHQ/s1233/Scan_20201223%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="844" height="320" src="https://1.bp.blogspot.com/-0pseqjT4AwQ/X-OkgNCdKxI/AAAAAAAAgw0/CMW0E8FchJwM0yi5Fbp0GNDgUxNLkvvnwCLcBGAsYHQ/s320/Scan_20201223%2B%25284%2529.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>More recently, in 1973, "The New Joys of Jell-O" was published. </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IUMP61vBeGo/X-OmItsSUNI/AAAAAAAAgxA/rKCfPVhXGbAp78G2OOkqOXzHVRpc4KjagCLcBGAsYHQ/s2048/Scan_20201223%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1489" data-original-width="2048" height="466" src="https://1.bp.blogspot.com/-IUMP61vBeGo/X-OmItsSUNI/AAAAAAAAgxA/rKCfPVhXGbAp78G2OOkqOXzHVRpc4KjagCLcBGAsYHQ/w640-h466/Scan_20201223%2B%25285%2529.jpg" width="640" /></a></div><br /><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>I hope you enjoyed this mish mash for your Christmas diversion.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Fira Sans Extra Condensed; font-size: medium;"><b>MERRY CHRISTMAS TO ONE AND ALL. </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Fira Sans Extra Condensed; font-size: medium;"><b>TAKE CARE AND WE'LL SEE YOU IN THE NEW YEAR!</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-dIJZfeQeFF0/X-OaDqqcFtI/AAAAAAAAgv4/YhV_2HvWo7EAo30jTFCEMeejhGUVAwvQgCLcBGAsYHQ/s1029/Scan_20201223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><p></p>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-58417956305907647702020-11-24T14:26:00.000-06:002020-11-24T14:26:28.306-06:00HAPPY THANKSGIVING, MY FRIENDS!<div style="text-align: left;"> <b>So many of us are staying home this year due to Covid-19, and a number of friends aren't excited about fixing a big turkey dinner - for two people. Not a problem here - even when we've gone elsewhere in the past, I still return home to make a turkey dinner for the two of us. We love the leftovers! </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Following are two vintage postcards. The first is a menu of a "Grand Dinner In Honor of Thanksgiving" featuring oyster stew, fish, turkey, sweet potatoes, crisp celery (glad to hear it wasn't wilted celery!) and for dessert, apples and pumpkin pie with coffee. I like that the menu also includes the "Toast" - "Let Thanksgiving pleasure Be memories best treasure." Good thought!</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VLkZS-TZV_g/X71mM1WSPgI/AAAAAAAAgkE/musgGThQ2j4ds_xln5oGo39N4ZCdQn-jwCLcBGAsYHQ/s1070/Scan_20201124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="674" height="640" src="https://1.bp.blogspot.com/-VLkZS-TZV_g/X71mM1WSPgI/AAAAAAAAgkE/musgGThQ2j4ds_xln5oGo39N4ZCdQn-jwCLcBGAsYHQ/w405-h640/Scan_20201124.jpg" width="405" /></a></div><br /><b>This card would have been published in about 1910.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Because of Covid-19, air travel is NOT advised. Thus, the following postcard is particularly fun. It was given to United Airlines passengers on Thanksgiving Day 1964. Printed on the back: "Thanksgiving Greetings from aloft...aboard a United Air Lines Mainliner, Thanksgiving Day, 1964." It is also noted that United Air Lines was "The Airline of Sports Champions." Who knew?!? </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>For the flight, passengers were treated to shrimp cocktail, wafers, roast Vermont turkey, cornbread stuffing, giblet gravy, glazed sweet potatoes, buttered green peas, crisp roll, cranberry sauce, mayonnaise dressing, pumpkin tartelette and tea. What a meal! </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Rj2-w6cL1xo/X71n8N-nBWI/AAAAAAAAgkc/VXn77p6CwisrSgK_0HY3JtgD3gaCmG14ACLcBGAsYHQ/s1111/Scan_20201124%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="702" data-original-width="1111" height="404" src="https://1.bp.blogspot.com/-Rj2-w6cL1xo/X71n8N-nBWI/AAAAAAAAgkc/VXn77p6CwisrSgK_0HY3JtgD3gaCmG14ACLcBGAsYHQ/w640-h404/Scan_20201124%2B%25282%2529.jpg" width="640" /></a></div><br /><b><br /></b></div><div style="text-align: left;"><b>Here is a random cartoon to follow these big meals.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xD87fB863Bs/X71odjNS9PI/AAAAAAAAgkk/EzFy9V382Z0kY2F8v4UjT6G0l1w9hx0agCLcBGAsYHQ/s1053/Scan_20201124%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="406" data-original-width="1053" height="246" src="https://1.bp.blogspot.com/-xD87fB863Bs/X71odjNS9PI/AAAAAAAAgkk/EzFy9V382Z0kY2F8v4UjT6G0l1w9hx0agCLcBGAsYHQ/w640-h246/Scan_20201124%2B%25285%2529.jpg" width="640" /></a></div><br /><b>Despite the many, many problems we're facing now, Thanksgiving is a good time to remember the good things we have in our lives - big and small. A few thoughts for you to reflect on this particular Thanksgiving Day:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>* Enjoy the little things in life, for one day you may look back and realize they were the big things.</b></div><div style="text-align: left;"><b>* Life is a continuous process of getting used to things we haven't expected.</b></div><div style="text-align: left;"><b>* When life gives you 100 reasons to cry, show life that you have 1,000 reasons to smile.</b></div><div style="text-align: left;"><b>* A positive attitude is a magnet for positive results.</b></div><div style="text-align: left;"><b>* Whether you think you can or think you can't, you're right.</b></div><div style="text-align: left;"><b>* The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.</b></div><div style="text-align: left;"><b>* The grass isn't greener over there. It's greener where you water it.</b></div><div style="text-align: left;"><b>* Life is a bumpy road, and laughter is your best shock absorber.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>HAVE A WONDERFUL THANKSGIVING DAY EVERYONE. ENJOY THE VARIETY LIFE HAS TO OFFER. LOVE, ADINA</b></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-15920491958186556062020-11-11T11:03:00.000-06:002020-11-11T11:03:18.437-06:00VINTAGE, ENTERTAINING & THE NATION<div style="text-align: left;"> <b>It is now snowy and cold outside, and a good time to go through things and get rid of them. Of course, when you go through things there is no telling what the result will be.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Over the years I've collected vintage cookbooks, and other books on entertaining. Yesterday I came across this book:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4MMEuvfCjmM/X6wTSJCxNyI/AAAAAAAAgfY/WudMN4QJe-AVcCPhAoxr8y8GxD5QS6oQQCPcBGAsYHg/s4096/IMG_20201111_103220098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://1.bp.blogspot.com/-4MMEuvfCjmM/X6wTSJCxNyI/AAAAAAAAgfY/WudMN4QJe-AVcCPhAoxr8y8GxD5QS6oQQCPcBGAsYHg/s320/IMG_20201111_103220098.jpg" /></a></div><br /><b>The book was published in 1898 by the United Society of Christian Endeavor and the eighty ideas for entertaining include everything from a "Temperance Talking Party" to an "Evening With the Fairies" to a "Bean Social." </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>In our current political scene much is being made of the concept of "Nation," and one of the "pleasant evenings" in the book is for "An International Social." A contest was suggested called "A Tour of Nations" whereby each player gets a clue as to the meaning of the correct word to which the word "nation" is the end of the word. Here are the clues and the answers. Perhaps you'll have an election night party for our next election and will be able to use these to keep your guests entertained during the long watch for voter results.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>1. Nation from which we start: GERMINATION</b></div><div style="text-align: left;"><b>2. Actors' nation: IMPERSONATION</b></div><div style="text-align: left;"><b>3. Nation for criminals: CONDEMNATION</b></div><div style="text-align: left;"><b>4. Murderers' nation: ASSASSINATION</b></div><div style="text-align: left;"><b>5. Nation for astonished people: CONSTERNATION</b></div><div style="text-align: left;"><b>6. Nation for rulers: DOMINATION</b></div><div style="text-align: left;"><b>7. Nation for pests: EXTERMINATION</b></div><div style="text-align: left;"><b>8. Nation for their subjects: SUBORDINATION</b></div><div style="text-align: left;"><b>9. Nation provoking disapproval: ABOMINATION</b></div><div style="text-align: left;"><b>10. Teachers' nation: EXPLANATION</b></div><div style="text-align: left;"><b>11. Their pupils nation: EXAMINATION</b></div><div style="text-align: left;"><b>12. The rebels nation: ALIENATION</b></div><div style="text-align: left;"><b>13. Nation for labor unions: COMBINATION</b></div><div style="text-align: left;"><b>14. Nation for unwilling people: DECLINATION</b></div><div style="text-align: left;"><b>15. Nation for Covid-19 patients: VACCINATION</b></div><div style="text-align: left;"><b>16. Soothsayers' nation: DIVINATION</b></div><div style="text-align: left;"><b>17. A floral nation: CARNATION</b></div><div style="text-align: left;"><b>18. A politicians' nation: NOMINATION</b></div><div style="text-align: left;"><b>19. Nation for contagious disease: CONTAMINATION</b></div><div style="text-align: left;"><b>20. Nation for seed-sowers: DISSEMINATION</b></div><div style="text-align: left;"><b>21. Nation for deer: STAGNATION</b></div><div style="text-align: left;"><b>22. Nation for the resolute: DETERMINATION</b></div><div style="text-align: left;"><b>23. Nation for choir boys: INTONATION</b></div><div style="text-align: left;"><b>24. Nation for a new king: CORONATION</b></div><div style="text-align: left;"><b>25. Nation for the deluded: HALLUCINATION</b></div><div style="text-align: left;"><b>26. The poets nation: IMAGINATION</b></div><div style="text-align: left;"><b>27. Nation for travelers: DESTINATION</b></div><div style="text-align: left;"><b>28. Nation for those whose official usefulness is ended: RESIGNATION</b></div><div style="text-align: left;"><b>29. Nation for benevolent people: DONATION</b></div><div style="text-align: left;"><b>30. A Charming nation: FASCINATION</b></div><div style="text-align: left;"><b>31. A nation of sects: DENOMINATION</b></div><div style="text-align: left;"><b>32. The critics' nation: DISCRIMINATION</b></div><div style="text-align: left;"><b>33. The nation at the climax: CULMINATION</b></div><div style="text-align: left;"><b>34. The nation we have now reached: TERMINATION</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Are you glad of that last one? hehe!!</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Enjoy your day, Everyone!</b></div><div style="text-align: left;"><b> </b><b><br /></b></div><p style="text-align: left;"><b><br /></b></p>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-52915110950488212002020-11-04T10:03:00.000-06:002020-11-04T10:03:01.983-06:00STARBUCKS EGG BITES<p><b>I really love the Costco egg bites but I wanted to see if I could find a good alternative to make for myself.</b> <b>An online recipe search brought up the "Keto Starbucks Egg Bites" which they report "...are an easy DIY version of Starbucks, except they are much better and cheaper." I've never had a Starbucks egg bite so I can't compare; however, if you make these, and you've had Starbucks, please comment below so all readers will know. They certainly are easy! FYI, the recipe below was modified from the original.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt17GIFcQbeV7XyCDS5bHHLuKkNizQkiOMruHrjMi3XQKlrSqpeIzoCNBHIoZIyDojQTU9t-y4SL8bhUuW0_b1olulhnEhsmBAs138Jf1Nx9gWo9bkQ0apQOt4WC6_DtzHs4syez7kUc/s4096/IMG_20201031_143417757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEt17GIFcQbeV7XyCDS5bHHLuKkNizQkiOMruHrjMi3XQKlrSqpeIzoCNBHIoZIyDojQTU9t-y4SL8bhUuW0_b1olulhnEhsmBAs138Jf1Nx9gWo9bkQ0apQOt4WC6_DtzHs4syez7kUc/s320/IMG_20201031_143417757.jpg" width="320" /></a></div><br /><div style="text-align: left;"><b><u>STARBUCKS EGG BITES</u> - </b><b>Makes 12.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>* 10 eggs</b></div><div style="text-align: left;"><b>* 1 cup cheese of your choice, shredded</b></div><div style="text-align: left;"><b>* 1/2 cup full fat cottage cheese</b></div><div style="text-align: left;"><b>* 1/2 teaspoon salt</b></div><div style="text-align: left;"><b>* Black pepper to taste</b></div><div style="text-align: left;"><b>* Herbs of your choice</b></div><div style="text-align: left;"><b>* Veggie/Proteins of your choice (pre-cooked and cooled)</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preheat oven to 300º and place a baking dish that is filled with 1 inch of water (a "bain marie") on the bottom rack. This will create a humid environment and help the eggs cook evenly. Your muffin tin will be placed in this baking dish. For example, see the above photo where I used my broiler pan. Spray a muffin tin with oil. Cut and pre-cook the veggie/protein of your choice. Ideas for add-ins include sausage, ham, sun-dried tomatoes, spinach, green onion, bell peppers, asparagus or anything that you like and have on hand. You won't need much, perhaps a cup or so. </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>To a blender add the eggs, cheese, cottage cheese, salt, pepper and herbs. Blend on high for about 20 seconds. Pour evenly into the muffin cups. Then add the veggie/protein ingredients.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Place the muffin pan into the bain marie and bake for 30 minutes or until the center of the egg bites are just set. Remove from the oven and the bain marie, and let cool 5 minutes. Gently remove the bites from the muffin tin.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>The egg bites can be stored in the refrigerator for a few days, or freeze them for up to 2 months. Reheat in microwave or a warm oven.</b></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZW9cny0Q9LQ/X6LOlY50LvI/AAAAAAAAgeE/3D_HrMGZQ0MUFmAJHgbbYVO4paOEbxjrwCPcBGAsYHg/s4096/IMG_20201031_133804736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" src="https://1.bp.blogspot.com/-ZW9cny0Q9LQ/X6LOlY50LvI/AAAAAAAAgeE/3D_HrMGZQ0MUFmAJHgbbYVO4paOEbxjrwCPcBGAsYHg/s320/IMG_20201031_133804736.jpg" width="320" /></a></div><br /><b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m4ptmj2iPmw/X6LOlRCqo-I/AAAAAAAAgeE/85Olwj29gqQLUBY2qdxK23emq-zE4t_oACPcBGAsYHg/s4096/IMG_20201031_140128225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://1.bp.blogspot.com/-m4ptmj2iPmw/X6LOlRCqo-I/AAAAAAAAgeE/85Olwj29gqQLUBY2qdxK23emq-zE4t_oACPcBGAsYHg/s320/IMG_20201031_140128225.jpg" /></a></div><p></p><div style="text-align: center;"><b>*** Please let me know what you think! ***</b></div><p><b><br /></b></p><p><b><br /></b></p>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-13519356465101591412020-10-31T12:15:00.001-05:002020-10-31T12:16:22.516-05:00HALLOWEEN and CURRENT AFFAIRS<p> <b>This morning I was digging through old postcards in preparation for a Thanksgiving blog post and came across a few postcards that seem to fit into our current times. See if you agree.</b></p><p><b>The first two postcards are ideas for your holiday entertaining (even if only for you and your immediate family). The first is the "Turtle Trivet" which, according to the printing on the back, has many uses - it can hang on the wall as a decoration, it can be used as a trivet, and it can be used with toothpicks for finger foods. </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u9sQQ7kvP-I/X52TSXp95aI/AAAAAAAAgZY/IW_A5mpSsmAOaU2NthC8Fjb5vNAw4EEywCLcBGAsYHQ/s1088/Scan_20201031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="691" data-original-width="1088" src="https://1.bp.blogspot.com/-u9sQQ7kvP-I/X52TSXp95aI/AAAAAAAAgZY/IW_A5mpSsmAOaU2NthC8Fjb5vNAw4EEywCLcBGAsYHQ/s320/Scan_20201031.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>The next postcard shows the "Snack-A-Roo" which is made of seeds. "He's a cunning, decorative centerpiece that quickly becomes the most unusual snack server imaginable. Really something to crow about... ." </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k5tMSHoIgHM/X52UOKn6qDI/AAAAAAAAgaI/NDClwbFMKnoJMSCwyWknKBocWIptrElpgCLcBGAsYHQ/s1113/Scan_20201031%2B%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="1113" src="https://1.bp.blogspot.com/-k5tMSHoIgHM/X52UOKn6qDI/AAAAAAAAgaI/NDClwbFMKnoJMSCwyWknKBocWIptrElpgCLcBGAsYHQ/s320/Scan_20201031%2B%25283%2529.jpg" width="320" /></a></div><br /><b>Aren't these hilarious?!? Imagine buying these?!? Imagine using them?!?</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Amazon has really benefited from Covid-19. But buying things to be delivered to your home has been going on...forever! See the many listed products that you could get just by checking the little boxes and mailing the postcard. How about pie fillings (flavor?), Eau de Cologne (scent?), or greeting cards (Christmas?). </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kQ8sg9BearY/X52VwdS1veI/AAAAAAAAgaU/8tYR1KRwqbMaDhKyUZCyN6tkgabyVeIfwCLcBGAsYHQ/s1085/Scan_20201031%2B%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="694" height="320" src="https://1.bp.blogspot.com/-kQ8sg9BearY/X52VwdS1veI/AAAAAAAAgaU/8tYR1KRwqbMaDhKyUZCyN6tkgabyVeIfwCLcBGAsYHQ/s320/Scan_20201031%2B%25284%2529.jpg" /></a></div><b><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div>Speaking of greeting cards, pretty soon we'll need to get busy making, buying, addressing and mailing them. See this sampling of Christmas cards that you could order.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vEqf58OzxUo/X52WRWR0GrI/AAAAAAAAgac/mBWh2PaLOwEHVZYz62blUDPjU1_JH-NiwCLcBGAsYHQ/s1073/Scan_20201031%2B%25285%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1073" src="https://1.bp.blogspot.com/-vEqf58OzxUo/X52WRWR0GrI/AAAAAAAAgac/mBWh2PaLOwEHVZYz62blUDPjU1_JH-NiwCLcBGAsYHQ/s320/Scan_20201031%2B%25285%2529.jpg" width="320" /></a></div><br /><b>The following two postcards show movies playing at the time the postcards were printed. The first was issued by Durand Theatre, in Durand, Wisconsin. The movie, "Stranger At My Door" could be a good movie for tonight, Halloween. Of course, it won't be showing at the theatre, but perhaps we could find it on AMC, Hulu, Peacock, or Netflix. </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-65afvVGR57A/X52XRRGSyeI/AAAAAAAAgao/1jkYA0gKjtc3z-zB6UK79hPZipC4WFP3ACLcBGAsYHQ/s1046/Scan_20201031%2B%25286%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="678" height="320" src="https://1.bp.blogspot.com/-65afvVGR57A/X52XRRGSyeI/AAAAAAAAgao/1jkYA0gKjtc3z-zB6UK79hPZipC4WFP3ACLcBGAsYHQ/s320/Scan_20201031%2B%25286%2529.jpg" /></a></div><br /><b>This next postcard was issued by Rivoli Theatre, Cedarburg, Wisconsin. The movie I'd like to see is "Are Husbands Necessary?" starring Ray Milland and Betty Field! </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FU0rQTnTFko/X52Xphm_6uI/AAAAAAAAgaw/631wjZJtb7cw4jPYDGgEf4b5bJAjXLCLwCLcBGAsYHQ/s1098/Scan_20201031%2B%25287%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1098" data-original-width="653" height="320" src="https://1.bp.blogspot.com/-FU0rQTnTFko/X52Xphm_6uI/AAAAAAAAgaw/631wjZJtb7cw4jPYDGgEf4b5bJAjXLCLwCLcBGAsYHQ/s320/Scan_20201031%2B%25287%2529.jpg" /></a></div><br /><b>On a serious note, we have a critical election in process. This next postcard speaks to one of the issues. It was postmarked April 24, 1989 - 31 years ago. Still controversial today.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSFnbICby1K8S14qqyiAU5ITmD3oJdgAMpPhOY9ygYqKgHDRi7oa0gjfUZqyyv0X8zRgDy6MU9y1Hre02SHIOI7dPsUS_ZaQg79H5JFfi2e-mKivvefo2w_bivT5AOj0fNOI3r2b3PQ4/s1095/Scan_20201031+%25288%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="1095" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSFnbICby1K8S14qqyiAU5ITmD3oJdgAMpPhOY9ygYqKgHDRi7oa0gjfUZqyyv0X8zRgDy6MU9y1Hre02SHIOI7dPsUS_ZaQg79H5JFfi2e-mKivvefo2w_bivT5AOj0fNOI3r2b3PQ4/s320/Scan_20201031+%25288%2529.jpg" width="320" /></a></div><br /><b>I think I love old postcards because they are so interesting - historical, funny, beautiful, and topical. Check back soon for another round!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>HAPPY HALLOWEEN. STAY SAFE. FIND BEAUTY IN THE EVERYDAY.</i></u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-65667016182527783962020-08-28T12:39:00.000-05:002020-08-28T12:39:07.063-05:00LEMON CHIVE PEPPER MUFFINS<p> <b>In Minnesota it's important that we get outside and enjoy the weather since, in no time at all, summer will be over and the snow will begin to fall. Once that happens, many of the fun things we've been able to do will be eliminated. These activities have already been restricted because of the pandemic. So, get outside friends! Consider going on a picnic - and taking along some Lemon Chive Pepper Muffins. They go with so many other things. Options could be a chilled soup or chicken salad. </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O5o9YmxAvFk/X0k-iYOPqeI/AAAAAAAAf40/FFmDCUNNTE8QAISAmt7KYOBBtcS-X1uygCPcBGAsYHg/s4096/IMG_20200824_141310895.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="262" src="https://1.bp.blogspot.com/-O5o9YmxAvFk/X0k-iYOPqeI/AAAAAAAAf40/FFmDCUNNTE8QAISAmt7KYOBBtcS-X1uygCPcBGAsYHg/w197-h262/IMG_20200824_141310895.jpg" width="197" /></a></div><br /><b><br /></b><p></p><p><b><u>LEMON CHIVE PEPPER MUFFINS</u> Makes 10.</b></p><div style="text-align: left;"><b>* 2 cups flour</b></div><div style="text-align: left;"><b>* 1/2 cup sugar</b></div><div style="text-align: left;"><b>* 3 teaspoons baking powder</b></div><div style="text-align: left;"><b>* 1/2-1 teaspoon coarsely ground black pepper</b></div><div style="text-align: left;"><b>* 1/2 teaspoon salt</b></div><div style="text-align: left;"><b>* 1 tablespoon grated lemon peel</b></div><div style="text-align: left;"><b>* 1/4 cup chopped fresh chives</b></div><div style="text-align: left;"><b>* 3/4 cup milk</b></div><div style="text-align: left;"><b>* 1/3 cup oil</b></div><div style="text-align: left;"><b>* 1 egg, slightly beaten</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Heat oven to 400ºF. Grease bottoms only of 10 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Bake at 400ºF for 15 - 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin pan.</b></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-82825560303116641972020-08-23T16:45:00.000-05:002020-08-23T16:45:21.493-05:00FOODIE FUNNIES! YIPPEE!<div class="separator"><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></div></div><div class="separator"><div style="margin-left: 1em; margin-right: 1em;"><b>It's a good time to find reasons to laugh. In keeping with the themes of cooking, gardening and collecting (or just cooking/food), here are a few comics out of our local newspaper. Enjoy! And all best wishes to all of you.</b></div></div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><tbody><tr><td style="text-align: center;"><img alt="Frank and Ernest - Fast Food Comics And Cartoons | The Cartoonist ..." class="rg_i Q4LuWd tx8vtf" data-lt="" data-src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcR9oLEydDuJ4TmHwwq7S237pCG7QHcj8ZqvxzdEagMUFALUgbLr&usqp=CAU" height="154" jsname="Q4LuWd" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcR9oLEydDuJ4TmHwwq7S237pCG7QHcj8ZqvxzdEagMUFALUgbLr&usqp=CAU" style="-webkit-text-stroke-width: 0px; border-color: currentcolor; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-style: none; border-width: medium; color: #2962ff; cursor: pointer; font-family: roboto, helveticaneue, arial, sans-serif; font-size: 13.33px; font-style: normal; font-variant: normal; font-weight: 400; height: 100%; letter-spacing: normal; margin-left: auto; margin-right: auto; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 100%; word-spacing: 0px;" width="513" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div><div><b>ARLO 'n' JANIS by JIMMY JOHNSON</b></div><div><img alt="Picture" height="217" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-06-26/image.ashx?kind=block&href=MST%2F2020%2F06%2F26&id=Pc0320700&ext=.jpg&sk=C60810F0" width="621" /></div><div><br /></div><div><b><i></i><u></u><sub></sub><sup></sup><strike></strike>W U M O <span face="" style="color: #4a4949; font-family: "segoe ui", frutiger, "frutiger linotype", "dejavu sans", "helvetica neue", arial, sans-serif; font-size: 16.2px; font-style: italic;">MIKAEL WULFF AND ANDERS MORGENTHALE</span></b></div><div><img alt="Picture" height="218" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-08-15/image.ashx?kind=block&href=MST%2F2020%2F08%2F15&id=Pc0330500&ext=.jpg&sk=85BF124C" width="618" /></div><div><br /></div><div><b>HAGAR THE HORRIBLE by CHRIS BROWNE</b></div><div><img alt="Picture" height="217" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-06-11/image.ashx?kind=block&href=MST%2F2020%2F06%2F11&id=Pc0331300&ext=.jpg&sk=4D98F4BB" width="619" /></div><div><br /></div><div><span face="" style="font-family: "times new roman"; font-size: 16px;"><b>ARGYLE SWEATER by SCOTT HILBURN</b></span> </div><div><img alt="Picture" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-06-23/image.ashx?kind=block&href=MST%2F2020%2F06%2F23&id=Pc0253000&ext=.jpg&sk=879CE643" /></div><div><br /></div><div><b>RHYMES WITH ORANGE</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Poe sandwich.jpg" class="loaded" data-image-dimensions="2225x855" data-image-focal-point="0.5,0.5" data-image-resolution="750w" data-image="https://images.squarespace-cdn.com/content/v1/5cc8ab8551f4d43faa956029/1560010989847-Q67S5O25F32VGIAG869J/ke17ZwdGBToddI8pDm48kPyMHOBRMalswqqs4VJf61sUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8N_N4V1vUb5AoIIIbLZhVYy7Mythp_T-mtop-vrsUOmeInPi9iDjx9w8K4ZfjXt2djNd0OP0GTx03wulOj6Dac3Bf_3KzCjuw1EpPXXEmrRem7cT0R_dexc_UL_zbpz6JQ/Poe+sandwich.jpg" data-load="false" data-src="https://images.squarespace-cdn.com/content/v1/5cc8ab8551f4d43faa956029/1560010989847-Q67S5O25F32VGIAG869J/ke17ZwdGBToddI8pDm48kPyMHOBRMalswqqs4VJf61sUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8N_N4V1vUb5AoIIIbLZhVYy7Mythp_T-mtop-vrsUOmeInPi9iDjx9w8K4ZfjXt2djNd0OP0GTx03wulOj6Dac3Bf_3KzCjuw1EpPXXEmrRem7cT0R_dexc_UL_zbpz6JQ/Poe+sandwich.jpg" src="https://images.squarespace-cdn.com/content/v1/5cc8ab8551f4d43faa956029/1560010989847-Q67S5O25F32VGIAG869J/ke17ZwdGBToddI8pDm48kPyMHOBRMalswqqs4VJf61sUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8N_N4V1vUb5AoIIIbLZhVYy7Mythp_T-mtop-vrsUOmeInPi9iDjx9w8K4ZfjXt2djNd0OP0GTx03wulOj6Dac3Bf_3KzCjuw1EpPXXEmrRem7cT0R_dexc_UL_zbpz6JQ/Poe+sandwich.jpg?format=750w" style="-webkit-text-stroke-width: 0px; border-image: none; border: 0px; color: #e47221; display: inline-block; font-family: agenda; font-size: 23px; font-style: normal; font-variant: normal; font-weight: 700; height: 100%; letter-spacing: 4.6px; margin-left: auto; margin-right: auto; opacity: 0.9; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; transition: all 0.2s ease 0s; vertical-align: middle; white-space: normal; width: 100%; word-spacing: 0px;" title="RHYMES WITH ORANGE" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>ZITS BY <span style="text-align: center;">JERRY SCOTT AND JIM BORGMAN</span></b></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img alt="Picture" height="211" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-08-04/image.ashx?kind=block&href=MST%2F2020%2F08%2F04&id=Pc0281700&ext=.jpg&sk=49E2ED80" style="text-align: center;" width="621" /> </div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>PICKLES by BRIAN CRANE</b></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img alt="Picture" height="216" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-07-23/image.ashx?kind=block&href=MST%2F2020%2F07%2F23&id=Pc0340600&ext=.jpg&sk=BCA1B39B" width="630" /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>ARGYLE SWEATER by SCOTT HILBURN</b></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img alt="Picture" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-06-29/image.ashx?kind=block&href=MST%2F2020%2F06%2F29&id=Pc0251200&ext=.jpg&sk=19A468E6" /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img alt="Picture" height="340" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-06-07/image.ashx?kind=block&href=MST%2F2020%2F06%2F07&id=Pc1020200&ext=.jpg&sk=E7DAC066" width="671" /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>F MINUS by Tony Carrillo</b></div></td></tr></tbody></table><div><img alt="Picture" src="http://e.startribune.com/Olive/ODN/StarTribune/shared/MST-2020-05-25/image.ashx?kind=block&href=MST%2F2020%2F05%2F25&id=Pc0230700&ext=.jpg&sk=EFC83847" style="-webkit-text-stroke-width: 0px; color: #4a4949; font-family: quot; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; max-width: 100%; orphans: 2;" /></div><div><br /></div><div><br /></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-63323918692412179822020-08-21T13:27:00.002-05:002020-08-21T13:27:52.107-05:00TOMATO AND AVOCADO SALAD WITH LIME-HERB DRESSING<p><b>One of my favorite recipe books is "Local Flavors, Cooking and Eating From America's Farmers' Markets" by Deborah Madison. What an incredible book - interesting, great ingredients, and flavorful recipes! </b></p><p><b>Since it's risky having family and friends over during the pandemic, my niece and I decided to go on a picnic (with our spouses, of course). The following salad is one of the dishes I brought to share, thanks to Deborah Madison's wonderful recipe, modified slightly by me.</b></p><div class="gs" style="background-color: white; color: #222222; font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; margin: 0px; padding: 0px 0px 20px; width: 1560px;"><div class=""><div class="ii gt" id=":1t" style="direction: ltr; margin: 8px 0px 0px; padding: 0px; position: relative;"><div class="a3s aXjCH " id=":1u" style="font-family: Arial, Helvetica, sans-serif; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5; overflow: hidden;"><div dir="ltr"><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;"><u>Tomato and Avocado Salad with Lime-Herb Dressing. Serves 3-4</u></span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;"><u>Dressing:</u></span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 tablespoon chopped mint </span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 tablespoon chopped marjoram (can use dried or substitute dried oregano)</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1/2 cup chopped cilantro</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 4 to 5 tablespoons olive oil</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 jalapeno chile, finely diced</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 2 to 3 tablespoons fresh lime juice</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1/4 teaspoon sea salt</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">Combine all dressing ingredients in a bowl. Taste to make sure there's enough acid. </span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">If using dried herbs, make dressing well ahead of time and stir from time to time to</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">blend flavors.</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;"><u>Salad:</u></span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1-1/2 pounds cherry tomatoes (sliced in half and most seeds removed)</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 large avocado, peeled</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 cucumber, peeled</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1 sweet pepper</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 1/2 small sweet onion or several scallions/green onions finely diced</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 2 cups chopped romaine hearts (optional)</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* sea salt</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">* 2 ounces feta cheese, crumbled (or more!)</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif;"><b><span style="font-size: x-small;">Cut the tomatoes, avocado, cucumber and pepper into bite-sized pieces and put them in a roomy bowl with the onion. Add the lettuce and a few pinches of salt. Toss, add the dressing, salt lightly, and toss again. Pile on plates and top with feta cheese.</span></b></div><div class="gmail_default" style="font-family: verdana, sans-serif; font-size: small;"><b><br /></b></div><div class="gmail_default" style="font-family: verdana, sans-serif; font-size: small;"><br /></div></div></div></div></div></div>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-75021800013633818272019-04-12T09:06:00.001-05:002019-04-13T10:17:56.189-05:00EASTER BRUNCH - SAUSAGE-STUFFED FRENCH TOAST<b>Looking for a delicious, but easy, entree for your Easter brunch? This is a tried and true recipe, and all of it can be made ahead the day before.</b><br />
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<b><u>SAUSAGE-STUFFED FRENCH TOAST</u></b><br />
<b>Serves 10.</b><br />
<b>* 1/2 pound pork sausage, cooked and crumbled (I prefer to use hot Italian sausage.)</b><br />
<b>* 4 ounces cream cheese, softened</b><br />
<b>* 1/8 teaspoon ground red pepper</b><br />
<b>* 1 (1-pound) loaf French bread, cut into 1-inch slices</b><br />
<b>* 8 eggs</b><br />
<b>* 1/2 cup half-and-half</b><br />
<b>* 1 recipe Maple-Praline Sauce (See recipe below.)</b><br />
<b>* GARNISH: Toasted, chopped pecans (optional).</b><br />
<b> In a medium bowl, combine sausage, cream cheese, and red pepper, stirring well. Spread mixture evenly over half of bread slices. Top with remaining bread slices to form a sandwich. Place in a single layer in a large baking dish.</b><br />
<b> In a small bowl, combine eggs and half-and-half, whisking well. Pour mixture over sandwiches. Cover and refrigerate for 8 hours, turning sandwiches once.</b><br />
<b> Preheat oven to 400 F. Grease a rimmed baking sheet. Place sandwiches in a single layer on prepared baking dish. Bake for 20 minutes. Serve with Maple-Praline Sauce.</b><br />
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<b><u>MAPLE-PRALINE SAUCE</u> - </b><b>Yield: Approximately 1-1/2 cups.</b><br />
<b>Can be made ahead and reheated/microwaved for serving.</b><br />
<b>* 1/2 cup butter</b><br />
<b>* 1/2 cup firmly packed brown sugar</b><br />
<b>* 1/2 cup maple syrup</b><br />
<b> In a medium saucepan, melt butter over medium heat. Add brown sugar and syrup. Bring to a boil, reduce head, and simmer for 2 minutes. Watch carefully or the butter will separate. Serve warm.</b><br />
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<b>Recipe adapted from:<u> Christmas Cooking Southern Style</u></b>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-26125347274260653022019-01-29T11:45:00.000-06:002019-01-29T11:45:36.064-06:00VALENTINE'S DAY TREAT!<b>When I saw this magazine cover...</b><br />
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<b>… I was reminded that I had some left-over puff pastry in the refrigerator that needed to be used. What a simple idea: </b><br />
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<b><u>RECIPE</u>: Slightly roll out the pastry, cut into squares, cut hearts out of the center of half of the squares, add jam (in this case, blackberry jam) to the center of the non-heart square, brush the rim on the same square with an egg wash (one egg, a bit of water, whisked) so that the pieces stick together, top with the heart square, stretching a bit to match all edges, use a fork to press the two pieces together, brush the top with the egg wash, and bake for about 12-15 minutes in a 425ºF oven. </b><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-xHcERJh-NOA/XFCMHN9HfYI/AAAAAAAAcWI/inL_BaFBQuEW9oAh040GNPRtBpVEpO5OgCEwYBhgL/s1600/P1110204.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-xHcERJh-NOA/XFCMHN9HfYI/AAAAAAAAcWI/inL_BaFBQuEW9oAh040GNPRtBpVEpO5OgCEwYBhgL/s400/P1110204.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This is how much one sheet of puff pastry makes.</span></b></td></tr>
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<b>Voila! These Valentine Treats are ready to eat! Made them yesterday...all gone today. </b><br />
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<a href="https://4.bp.blogspot.com/-YlQBghbcIYU/XFCMIOrFYiI/AAAAAAAAcWE/T4Sm6akHzR04-H9A75PLr4lOk6TEp9_sACLcBGAs/s1600/P1110206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-YlQBghbcIYU/XFCMIOrFYiI/AAAAAAAAcWE/T4Sm6akHzR04-H9A75PLr4lOk6TEp9_sACLcBGAs/s640/P1110206.JPG" width="640" /></a><br />
<b></b><br />
<b>Just in case you're wondering, the recipe in "Better Homes & Gardens" uses regular pie pastry - NOT puff pastry as I've done here. In all events, this is a pretty and simple use for left-over pastry!</b>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-19378073592051998472018-11-05T07:45:00.001-06:002018-11-05T07:45:48.533-06:00!!!!!VOTE!!!!! *****VOTE***** !!!!!VOTE!!!!!<b><i>Tuesday, November 6</i>. Today is the day to do the one, most important thing that we can do as citizens of our great country... go VOTE! If you don't vote, you don't get to complain, because you have not done what you can do to have a voice in what is going on in our country. We are at a very critical time in our history, perhaps more critical than at any other time. Why? Global warming. That is the single most crucial issue that we are facing, and we must elect to office those persons most willing and able to take action on our behalf.</b><br />
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<b>PLEASE REVIEW THE CANDIDATES POSITIONS, THEN GO VOTE. Thank you.</b><br />
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<b>Enjoy these vintage postcards...</b><br />
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<a href="https://3.bp.blogspot.com/-8qblXT2_4kU/W98sIOPo4vI/AAAAAAAAcLE/eaJ-xlrA1HcoTMCNR3WffNGOZR6jYjVrQCLcBGAs/s1600/Scan_20181104%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="1040" height="245" src="https://3.bp.blogspot.com/-8qblXT2_4kU/W98sIOPo4vI/AAAAAAAAcLE/eaJ-xlrA1HcoTMCNR3WffNGOZR6jYjVrQCLcBGAs/s400/Scan_20181104%2B%25286%2529.jpg" width="400" /></a></div>
<b><br /></b>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-55249059662750984512018-11-04T10:37:00.001-06:002018-11-04T10:37:14.441-06:00PUMPKIN BANANA MOUSSE TART<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bwKKpilgXOdBq1hkFgf8Y3gJiPJinYs1wncup8kdExsmJgcnUv4X10OatHg3PhyphenhyphenxZMaojbY53WjGG-y0QXbAGHwMFSlEwuzBFMA0sGEIJBpz512E1EZDb1f8x89i7DrjXl1OC2r4i34/s1600/P1100979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1167" data-original-width="1600" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bwKKpilgXOdBq1hkFgf8Y3gJiPJinYs1wncup8kdExsmJgcnUv4X10OatHg3PhyphenhyphenxZMaojbY53WjGG-y0QXbAGHwMFSlEwuzBFMA0sGEIJBpz512E1EZDb1f8x89i7DrjXl1OC2r4i34/s320/P1100979.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>It's that season of fall foliage, pumpkins and squash, and Thanksgiving! </b> </span></td></tr>
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Although pumpkin pie is a staple of Thanksgiving meals, sometimes it is fun to do a one-off on a tradition, particularly when you are dining with a foodie. This recipe, by Ina Garten (a/k/a The Barefoot Contessa), fits the bill and is truly delicious! We don't typically think of pumpkin and banana together in a recipe but, trust me, this works! <br />
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<b><u>PUMPKIN BANANA MOUSSE TART</u></b><br />
<b>This serves more people than a pie would, and can be made the day ahead.</b><br />
<b><br /></b>
<b><u>For the crust:</u></b><br />
<b>* 2 cups graham cracker crumbs (14 crackers)</b><br />
<b>* 1/3 cup sugar</b><br />
<b>* 1/4 teaspoon ground cinnamon</b><br />
<b>* 1/4 pound (1 stick) unsalted butter, melted</b><br />
<b><br /></b>
<b><u>For the Filling:</u></b><br />
<b>* 1/2 cup half-and-half</b><br />
<b>* 1 (15-ounce) can pumpkin puree</b><br />
<b>* 1 cup light brown sugar, lightly packed</b><br />
<b>* 3/4 teaspoon kosher salt</b><br />
<b>* 1/2 teaspoon ground cinnamon</b><br />
<b>* 1/4 teaspoon ground nutmeg</b><br />
<b>* 3 extra-large egg yolks</b><br />
<b>* 1 package (2 teaspoons) unflavored gelatin</b><br />
<b>* 1 ripe banana, finely mashed</b><br />
<b>* 1 teaspoon grated orange zest</b><br />
<b>* 1/2 cup cold heavy cream</b><br />
<b>* 2 tablespoons sugar</b><br />
<b><br /></b>
<b><u>For the Garnish:</u></b><br />
<b>* 1 cup (1/2 pint) cold heavy cream</b><br />
<b>* 1/4 cup sugar</b><br />
<b>* 1/2 teaspoon pure vanilla extract</b><br />
<b>* Orange zest (optional)</b><br />
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<b>Preheat the oven to 350ºF.</b><br />
<b>CRUST: Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and the bottom. Bake for 10 minutes and then cool to room temperature.</b><br />
<b>FILLING: Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. </b><br />
<b> Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.</b><br />
<b> Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours, or overnight.</b><br />
<b>GARNISH: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and, sprinkle, if desired, with orange zest. Serve chilled.</b><br />
<b></b><u></u><b></b><u></u><b></b><u></u><u></u><u></u><u></u><u></u><u></u><b></b><br />Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-40952499139487610512018-04-09T12:24:00.004-05:002018-04-09T12:24:55.444-05:00TOMATO, BASIL & GOAT CHEESE BREAD<br />
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Today's recipe came to me from my step-son's mother-in-law, who I am pleased to say has become a cherished friend of mine, despite living far away in England. The photo below is her photo, and the recipe comes from the blog, <a href="https://ayearinredwood.com/recipes/tomato-basil-goats-cheese-loaf/" target="_blank">A Year in Redwood.</a> I signed up to get this blog's posts, since I see that they have an airbnb accommodation in North Tipperary, Ireland. I'd love to stay there sometime!. </span></div>
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<b><u><span style="color: #333333; font-family: Georgia, serif; font-size: 12.5pt; letter-spacing: 0.75pt;">TOMATO, BASIL, GOAT CHEESE BREAD</span></u></b></div>
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<span style="color: #333333; font-family: Symbol; font-size: 10pt; text-indent: -0.25in;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt; text-indent: -0.25in;">4 oz butter, plus extra to grease tin</span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">11 oz self-raising flour (<u>Note 1</u>, below)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 tsp salt and lots of black pepper<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 oz goat’s cheese, diced (there is no need to remove the rind)
(We didn’t have the full amount of goat’s cheese so used some Philly to make up
the balance)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 oz firm cherry tomatoes, halved<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">15 g basil<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3.5 oz milk<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 eggs (2 duck eggs)<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oven to 180 C/ 160C
Fan/ Gas 4 (<u>Note 2</u>, below). Butter and line a 900 g loaf tin with baking parchment.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tip the flour and
seasoning into a bowl, then rub in the butter until it disappears. Toss
in 100 g each of the cheese and tomatoes. Roughly tear in the basil,
keeping the pieces quite large.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Beat the milk and the
eggs together, then quickly stir into the flour and tomato mixture. Turn
into the tin, smooth the top, then scatter with the remaining cheese and
tomatoes.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bake for 45 – 50 minutes
or until golden and a skewer inserted into the loaf comes out clean.
(Make sure it isn’t the melting cheese you are looking at rather than the bread
mixture).<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cool before slicing.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Verdana",sans-serif; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve in thick
slices. Store in the fridge for up to 2 days.</span><!--[if mso & !supportInlineShapes & supportFields]><span
style='mso-element:field-begin;mso-field-lock:yes'></span> SHAPE <span
style='mso-spacerun:yes'> </span>\* MERGEFORMAT <span style='mso-element:field-separator'></span><![endif]--><!--[if gte vml 1]><v:rect
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<br /><br />
NOTES:<br />
1) For information about making your own self-rising flour (requiring only all-purpose flour, salt and baking powder), follow<a href="http://www.lindsayannbakes.com/2014/01/video-how-to-make-homemade-self-rising.html" target="_blank"> this link.</a> Additional information is also available that may be of interest to you. Also, 11 oz of self-rising flour is equivalent to a light cup and one-half.<br />
<br />
2) Since I haven't made this, I'm unsure what the best baking temperature might be. I would try it at 325ºF; but watch it carefully.<br />
<br />
Sue said that they ate this with soup. Salad would be another good option.<br />
<br />
I look forward to making this! When I do, I'll follow up with more specific details/conversions.Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-23054191909596639422018-03-05T14:08:00.000-06:002018-03-05T14:08:07.101-06:00BANANA BREAD<b>Perhaps you tried my mother's recipe for bread pudding that I posted a few days ago. Today I'm posting my mother's recipe for banana bread. I know, there are a gazillion recipes for banana bread. I expect that my mother had many other recipes as well since she shared this recipe as her "favorite." I also have many recipes for banana bread with notes such as "greasy" or "dry" or "bland". These are all reasons why you should try this particular recipe. Not only does the recipe result in banana bread that is moist and flavorful, it is flexible, as noted in the recipe.</b><br />
<b><br /></b>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-711nBWDVaSM/Wp2YugtS8II/AAAAAAAAYkg/0FLRlvB49zwppYGQaS2lerqzE45jiXY-wCLcBGAs/s1600/P1070226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-711nBWDVaSM/Wp2YugtS8II/AAAAAAAAYkg/0FLRlvB49zwppYGQaS2lerqzE45jiXY-wCLcBGAs/s400/P1070226.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<b>As I emptied this bag of flour I noticed that a recipe for banana bread was printed on the package. Even though I think my mother's recipe may be better, I'll probably go ahead and make this one, just out of curiosity. If I do, I'll try to remember to blog here about it. </b><br />
<b><br /></b>
<b>The question is: Why do I keep trying so many different recipes for the same thing, when I already have the perfect recipe?!? </b><br />
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<b>As an aside, Gold Medal flour is America's #1 selling flour brand - originating over 135 years ago... in Minneapolis, Minnesota! </b><br />
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<b><br /></b>
<b><u>MOM'S BANANA BREAD</u></b><br />
<b>* 1/2 cup soft butter</b><br />
<b>* 1 cup sugar</b><br />
<b>* 2 eggs, large</b><br />
<b>* 1-1/3 cups mashed bananas (about 4 bananas)</b><br />
<b>* 1 tablespoon milk</b><br />
<b>* 1 teaspoon vanilla</b><br />
<b>* 2 cups flour, all purpose</b><br />
<b>* 1 teaspoon baking soda</b><br />
<b>* 1/4 teaspoon salt</b><br />
<b>* 1/2 cup chopped nuts (optional: chocolate chips)</b><br />
<b>* 1/2 cup quartered maraschino cherries (optional: chocolate chips)</b><br />
<b>Preheat oven to 350º. Grease a 9"x 5" loaf pan.</b><br />
<b>In a large bowl, cream butter and sugar; beat in eggs. </b><br />
<b>Combine mashed bananas with milk and vanilla.</b><br />
<b>In a small bowl, mix flour, soda and salt together; blend it into the banana mixture.</b><br />
<b>Stir in nuts/cherries/chocolate chips. Pour into loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.</b><br />
<b><br /></b>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-wWUiYqg2XPU/Wp2ebASGROI/AAAAAAAAYk0/mc9eeKURdmIFBLHw5cElH8wodqsTfZjXACLcBGAs/s1600/P1070212.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-wWUiYqg2XPU/Wp2ebASGROI/AAAAAAAAYk0/mc9eeKURdmIFBLHw5cElH8wodqsTfZjXACLcBGAs/s320/P1070212.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB60ZyawMK6mZDKJ0kI8Mi-eoKHcvfu9BQQ7cVU7QUu2ko3WlHd7jFams95Ke6kxIKHsbLbOeAtDxnUCVJ6gteiO8sUmxzfQzTGhW4Jom5Qcu4TGWwOALKdRuA6GDNKeVog1JB9QvRP3k/s1600/P1070213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB60ZyawMK6mZDKJ0kI8Mi-eoKHcvfu9BQQ7cVU7QUu2ko3WlHd7jFams95Ke6kxIKHsbLbOeAtDxnUCVJ6gteiO8sUmxzfQzTGhW4Jom5Qcu4TGWwOALKdRuA6GDNKeVog1JB9QvRP3k/s320/P1070213.JPG" width="320" /></a><br />
<b><br /></b>
<b>Notice the very, very ripe bananas. The two in the bag came out of the freezer. They look awful, but they are perfect for a flavorful bread. Tip: When you have overripe bananas, instead of tossing them, peel them, put them in a baggie, and store them in the freezer for making banana bread.</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BPdIkSnt0r4/Wp2fXluvsUI/AAAAAAAAYlQ/tF-SokT7CnkFPFFeCsxo-yqMuFAeH292QCLcBGAs/s1600/P1070218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-BPdIkSnt0r4/Wp2fXluvsUI/AAAAAAAAYlQ/tF-SokT7CnkFPFFeCsxo-yqMuFAeH292QCLcBGAs/s320/P1070218.JPG" width="320" /></a></div>
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<b>Here are the three mixtures: 1) dry ingredients in the small bowl, 2) creamed sugar and butter, with eggs ready to be beaten in, and 3) wet ingredients - bananas, milk and vanilla.</b><br />
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<br />
<b>Tip: As you can see in the photo below, I should have put on gloves before cutting the maraschino cherries. Oh well...</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-oF9SEKXhiPk/Wp2fXtm2wzI/AAAAAAAAYlM/U1W1tVQPW0Qkt0iCWYLQ8_pGWVa2xj9iQCLcBGAs/s1600/P1070221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-oF9SEKXhiPk/Wp2fXtm2wzI/AAAAAAAAYlM/U1W1tVQPW0Qkt0iCWYLQ8_pGWVa2xj9iQCLcBGAs/s320/P1070221.JPG" width="320" /></a></div>
<b><br /></b>
<b><br /></b>
<b>TA DA... Ready to eat! Actually, this was cut when the bread was hot out of the oven. Tip: Once the bread cools, it sets up and will cut perfectly. </b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-xAQ-fM4vvq0/Wp2g6zEIw8I/AAAAAAAAYls/FgA5SVXHNp0zMugNiMeFtAOiewtrK1QSQCLcBGAs/s1600/P1070227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-xAQ-fM4vvq0/Wp2g6zEIw8I/AAAAAAAAYls/FgA5SVXHNp0zMugNiMeFtAOiewtrK1QSQCLcBGAs/s400/P1070227.JPG" width="300" /></a></div>
<b><br /></b>
<b>Of course, you probably don't need suggestions for eating banana bread BUT consider this: Toast a slice of banana bread, top with a scoop of ice cream of your choice, and top with hot fudge sauce. Really, really good!</b><br />
<b><br /></b>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.comtag:blogger.com,1999:blog-1851415068863440197.post-77345126268512039002018-02-28T12:56:00.000-06:002018-02-28T12:56:20.408-06:00BREAD PUDDING - MY FAVORITE RECIPE<b>It is understandable that the foods we were raised on remain our comfort foods, our all time favorites. Bread pudding is that for me. Although I frequently order it for dessert in restaurants, I am also routinely disappointed. Typically the pudding is too bready or too sweet. My mother's recipe for bread pudding results in a creamy, smooth custard, and just the perfect amount of sweet. It is wonderful! Today I share this recipe with you, and I hope that somewhere along the line a chef picks up the recipe and gives it a try. It is quite a contrast to restaurant "bread pudding."</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-rIkDK-6eXpI/WpbzvpXH9DI/AAAAAAAAYhk/SLsnBn6MufInpQxjGJlD9sCN0rkM_FyygCLcBGAs/s1600/P1060896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="1600" height="242" src="https://3.bp.blogspot.com/-rIkDK-6eXpI/WpbzvpXH9DI/AAAAAAAAYhk/SLsnBn6MufInpQxjGJlD9sCN0rkM_FyygCLcBGAs/s320/P1060896.JPG" width="320" /></a></div>
<b><br /></b>
<b><br /></b>
<b><u>MOM'S BREAD PUDDING.</u></b><br />
<b>Butter a casserole/souffle dish. Preheat oven to 350º. In a large bowl whisk together:</b><br />
<b>* 6 eggs, large</b><br />
<b>* ½ cup sugar</b><br />
<b>* ¼ teaspoon salt</b><br />
<b><a href="https://www.wikihow.com/Scald-Milk" target="_blank">Scald:</a> 4 cups whole milk (or a mix including ½&½); </b><br />
<b>Add: 1½ teaspoons vanilla (plus optional: ½ teaspoon cardamom)</b><br />
<b>Then whisk it into the egg mixture. </b><br />
<b>Add: </b><br />
<b>* 4 cups of cubed bread*</b><br />
<b>* ½ cup raisins/currents (optional)</b><br />
<b>Let rest a few minutes in order for the bread to soak up the egg mixture. Pour all into the prepared casserole dish. Sprinkle top with cinnamon.</b><br />
<b><br /></b>
<b>Set casserole dish in a bain marie** and bake at 350º for about an hour, until a knife inserted in the center comes out clean.</b><br />
<b><br /></b>
<b>Refrigerate as soon as possible to avoid separation of the custard.</b><br />
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<b><u>NOTES:</u>____________</b><br />
<b>* Throughout the year I dry out left over bread and save it in a metal tin. That way, I always have what I need to make croutons, dressing/stuffing, bread crumbs for coating fish, and for bread pudding. Of course, having <u>fresh</u> left over bread is a good excuse to make bread pudding!</b><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>** </b><span style="background-color: white; color: #222222; font-weight: lighter;">bain-ma·rie</span></span><br />
<div class="vmod" style="background-color: white; color: #222222;">
<div class="lr_dct_ent_ph">
<span style="font-family: Times, Times New Roman, serif;"><span class="lr_dct_ph">ˌbanməˈrē/</span><span class="lr_dct_spkr lr_dct_spkr_off" data-ved="0ahUKEwiyh7rOnMnZAhUDP6wKHf-BCd4QlfQBCC4wAA" jsaction="dob.p" style="display: inline-block; height: 16px; margin: 0px 2px 4px 5px; opacity: 0.55; vertical-align: middle; width: 16px;" title="Listen"><input height="14" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAA4AAAAOCAQAAAC1QeVaAAAAi0lEQVQokWNgQAYyQFzGsIJBnwED8DNcBpK+DM8YfjMUokqxMRxg+A9m8TJsBLLSEFKMDCuBAv/hCncxfGWQhUn2gaVAktkMXkBSHmh0OwNU8D9csoHhO4MikN7BcAGb5H+GYiDdCTQYq2QubkkkY/E6CLtXdiJ7BTMQMnAHXxFm6IICvhwY8AYQLgCw2U9d90B8BAAAAABJRU5ErkJggg==" type="image" width="14" /></span></span></div>
<div class="vmod">
<div class="lr_dct_sf_h" style="padding-top: 10px;">
<i><span style="font-family: Times, Times New Roman, serif;">noun</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;"><b></b><b></b><b></b></span></div>
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<li style="border: 0px; list-style: none; margin: 0px; padding: 0px;"><div class="vmod">
<div class="lr_dct_sf_sen vk_txt" style="font-weight: lighter !important; padding-top: 10px;">
<div style="margin-left: 20px;">
<div class="_Jig" style="margin-left: -20px;">
<div data-dobid="dfn" style="display: inline;">
<span style="font-family: Times, Times New Roman, serif;">a container holding hot water into which a pan is placed for slow cooking</span></div>
</div>
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<b><br /></b>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-55238123052965752712018-02-14T12:09:00.000-06:002018-02-14T12:09:51.675-06:00VALENTINES DAY & ROMANCE - On Vintage Postcards<b>HAPPY VALENTINES DAY, MY DEAR READERS! I HOPE TODAY BRINGS YOU MANY VALENTINES GREETINGS AND ROMANCE!</b><br />
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<b>I have posted Valentine postcards on my blog in the past, so today, in addition to just one Valentine postcard, I will be showing you "romance" postcards. At one point I had hundreds of postcards that fit into the category of "kissing"! </b><br />
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<b>Let's start with the Valentine postcard. This card is considered an "embossed" card. It is undated but was printed in the early 1900's.</b><br />
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<a href="https://1.bp.blogspot.com/-mIjt84N60mQ/WoR1lQ45kQI/AAAAAAAAYfU/k4mu_QOEpIAb6t2INDmID4o04s-KV62HwCLcBGAs/s1600/Scan_20180214%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="700" height="400" src="https://1.bp.blogspot.com/-mIjt84N60mQ/WoR1lQ45kQI/AAAAAAAAYfU/k4mu_QOEpIAb6t2INDmID4o04s-KV62HwCLcBGAs/s400/Scan_20180214%2B%25282%2529.jpg" width="252" /></a></div>
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<b>This next lovely postcard was mailed in 1923 in Praha, Slovakia. I (obviously!) can't read the message on the back.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i5ovcdI02JJ_GDOR-SVa3sv8lH2i1xiLMpXPeKAJz68VaUnoszYPgiEJRupDSMfRjyahGsMo8XLKJeSkNgjHF7u8yGXpoLW8nFrnk-KnOjnXPp82QoKlgQO0lnOd2ain50LOOwtNotY/s1600/Scan_20180214+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="1080" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i5ovcdI02JJ_GDOR-SVa3sv8lH2i1xiLMpXPeKAJz68VaUnoszYPgiEJRupDSMfRjyahGsMo8XLKJeSkNgjHF7u8yGXpoLW8nFrnk-KnOjnXPp82QoKlgQO0lnOd2ain50LOOwtNotY/s400/Scan_20180214+%25285%2529.jpg" width="400" /></a></div>
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<b>The following postcard could be exchanged for a kiss, however, "Strangers Must Be Identified." The message on the back says, "Please present to sender and demand goods without delay." Love it!</b><br />
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<a href="https://1.bp.blogspot.com/-rKJiKGDiyMk/WoR201DNZyI/AAAAAAAAYfo/NGwNV8kuT4UPUDi4KNZtK_hLyWmsEROcQCLcBGAs/s1600/Scan_20180214%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1086" height="251" src="https://1.bp.blogspot.com/-rKJiKGDiyMk/WoR201DNZyI/AAAAAAAAYfo/NGwNV8kuT4UPUDi4KNZtK_hLyWmsEROcQCLcBGAs/s400/Scan_20180214%2B%25286%2529.jpg" width="400" /></a></div>
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<b>The postcard below is considered a "large letter" postcard. The card was sent on July 8, 1907 to "Darling Daisy" and the sender notes: "I'm lonesome darling!"</b><br />
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<a href="https://3.bp.blogspot.com/-M2heVsLXMSI/WoR3aPfybjI/AAAAAAAAYf0/SEcB0VQhx_kVCMDvImbIBTdceuTfT-heACLcBGAs/s1600/Scan_20180214%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="1098" height="251" src="https://3.bp.blogspot.com/-M2heVsLXMSI/WoR3aPfybjI/AAAAAAAAYf0/SEcB0VQhx_kVCMDvImbIBTdceuTfT-heACLcBGAs/s400/Scan_20180214%2B%25287%2529.jpg" width="400" /></a></div>
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<b>The next card is a "real photo" postcard and required a lot of work on the part of the photographer (copyright 1918 by May Ross). The center photograph and all of the headings would have been clipped from publications of the day, laid out, then photographed. Take a minute to read the captions. So fun!</b><br />
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<a href="https://1.bp.blogspot.com/-KDmmKO2UEZU/WoR4V5VWfJI/AAAAAAAAYgA/Sy5e2I_OFS0QY_P0SohzXyUCMf8_n6i1gCLcBGAs/s1600/Scan_20180214%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="683" height="640" src="https://1.bp.blogspot.com/-KDmmKO2UEZU/WoR4V5VWfJI/AAAAAAAAYgA/Sy5e2I_OFS0QY_P0SohzXyUCMf8_n6i1gCLcBGAs/s640/Scan_20180214%2B%25288%2529.jpg" width="402" /></a></div>
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<b>The postcard below was presented by "Leo" to "Papa O Mama". I like the little verse on the bottom: "No doubt you will think this a largish account, But I can't see my way to reduce the Amount" (edited).</b><br />
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<a href="https://1.bp.blogspot.com/-L8YuwqT9ag8/WoR6Rko2llI/AAAAAAAAYgM/tTI8HX1uiDwSfcHqkvpIi89Cv_0P7vyLwCLcBGAs/s1600/Scan_20180214%2B%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="695" height="640" src="https://1.bp.blogspot.com/-L8YuwqT9ag8/WoR6Rko2llI/AAAAAAAAYgM/tTI8HX1uiDwSfcHqkvpIi89Cv_0P7vyLwCLcBGAs/s640/Scan_20180214%2B%25289%2529.jpg" width="401" /></a></div>
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<b>One final postcard simply drips romance. </b><br />
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<a href="https://1.bp.blogspot.com/-Rjle4Pk8nhs/WoR6yr5LT_I/AAAAAAAAYgU/MlrV8gzP8RIL22-OmoZkozKbeYl3vyhggCLcBGAs/s1600/Scan_20180214%2B%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="697" height="400" src="https://1.bp.blogspot.com/-Rjle4Pk8nhs/WoR6yr5LT_I/AAAAAAAAYgU/MlrV8gzP8RIL22-OmoZkozKbeYl3vyhggCLcBGAs/s400/Scan_20180214%2B%252810%2529.jpg" width="248" /></a></div>
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<b>LOVE TO ALL MY DEAR FRIENDS AND FAMILY. MAY YOUR DAY BE FILLED WITH JOY!</b><br />
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<br />Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-10892051884666607242017-09-18T14:17:00.000-05:002017-09-18T14:17:39.447-05:00DIRTY SPONGES!!!<b>I just had to share this hilarious article by James Lileks from the Minnepolis <i>StarTribune.</i></b><br />
<i><br /></i>
<div class="MsoNormal">
<b><span style="color: #4a4949; font-family: "Segoe UI",sans-serif; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">That smell coming from the fridge? Don’t ask </span></b><i><span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">JAMES LILEKS, StarTribune, Minneapolis<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Depending on the article and the quantity of
alarmism the author wanted to inject, the headline either said, “Kitchen
sponges have lots of bacteria” or “You’re smearing bubonic plague on your
toddler’s high chair tray.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">You’re pretty sure you’re not doing that, but
you check your pantry anyway to see if any packages say “This product was
processed in a facility that handles milk, nuts and rats.” No? You’re good.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">The news that sponges had microscopic gunk
isn’t — what’s the word I’m looking for? — news. You know that when you wipe
the cutting board after slicing raw chicken, the germs don’t go away just
because you squeezed the sponge. “I’ll just strangle the little buggers.
That’ll do it.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">No. You use antibacterial soap — which we all
suspect is absolutely useless — and you run the sponge through the dishwasher
before putting it in the microwave. If anything’s still living after being
drowned and baked, it deserves to live. Send it to Mars, and in 25 years it
will have evolved into something that stands erect and greets us when humans
finally land.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">I’m not worried about my sponges. I’m worried
about my fridge, which smells.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Let’s back up a second. In the old days, you
would take out everything and discover the source of the olfactory offender.
Elderly fish. Cheese with a pelt. Milk that made you think “maybe that’s where
they get stucco.” You washed the fridge, and that was that.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Now you sit down and google that problem, even
if it means fridge-freshener ads will follow you around the internet for a
fortnight. Autocomplete reassures you that you are not alone. Type in “Why does
my fridge smell?” and you get:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Why does my fridge
smell <b>funny</b>?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Why does my fridge
smell <b>hilarious</b>?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Why does my fridge
smell <b>but cannot see</b>?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Why does my fridge
smell like <b>Joe Pesci’s toupee</b>?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Huh? Does he wear a toupee? Google that ...
Wow, here are “16 little-known facts about ‘Goodfellas.’ ” Eventually you’re
reading the biography of Mafia figures, and when your wife comes home and opens
the fridge and makes a face, she says, “What happened?”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“Well, Paul Castellano went to Sparks Steak
House without realizing that the meeting had been set up to rub him out.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“You rubbed what on the steak? Smells like
sour motor oil.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“No, it’s not the compressor. I googled that
smell already.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Wife gets that expression that says: You spend
entirely too much time by yourself, you know.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Here’s the odd thing: It wasn’t a recognizable
aroma, like spoiled fowl or green meat. It smelled like some strange antiseptic
chemical. Googled: “Why does the ice smell like chemicals?” You expect some
poindexter to adjust his glasses and say, “Actually, ice is made of chemicals,
like everything else. It’s hydrogen and oxy.... Ow, you stepped on my foot.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“Actually, I trod on it.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Anyway, more googling revealed that any strong
smell in your fridge will eventually infect the ice, so you should either clean
the inside or sell your house.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“Use hot water,” my wife said.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">“Let me check Zillow first.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">The cleaning starts by putting something in
the fridge that absorbs odors, like cat litter. We had none, so I got some from
a neighbor. That seemed to make it worse, so I went back and asked for some
fresh litter, maybe from the bag this time? Thanks.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Eventually, the odor diminished to the point
where it was now either faint, or a hallucination. Family members would come
home and find me standing in front of the fridge, sniffing. It’s still there. A
faint, sharp tang, like a dental hygienist dipped in rubbing alcohol. “I swear
it’s still there,” I’d announce.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Only one thing left to try — besides taking
everything out and washing the fridge, i.e., doing something about it that
might actually help.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">I put the kitchen sponge in the freezer.
Within a day the odor was gone. From which I can only conclude that the
microbes in the sponge feasted on the peculiar aroma. Hah! Victory!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Come to think of it, the disposal smelled a
bit; why not put the sponge down there and flip the switch?<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="color: #4a4949; font-family: "Segoe UI",sans-serif; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Should have defrosted the sponge first. Well,
we needed a new disposal anyway.<o:p></o:p></span></div>
Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-86427739369633309852017-08-08T10:59:00.002-05:002017-08-08T11:01:40.964-05:00RETIREMENT - Nine Years Later!<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-vaJtJa_MEgA/WYnep4tIGVI/AAAAAAAAWEQ/AipLTtoI-24-SWQQEsnWoU3Usm-30SImQCLcBGAs/s1600/P1010081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="1600" height="239" src="https://2.bp.blogspot.com/-vaJtJa_MEgA/WYnep4tIGVI/AAAAAAAAWEQ/AipLTtoI-24-SWQQEsnWoU3Usm-30SImQCLcBGAs/s320/P1010081.JPG" width="320" /></a></div>
<b>Greetings, Friends!</b><br />
<b><br /></b>
<b>Today represents the end of nine years of my retirement from the workforce. Wow! Did that go by quickly! Today, though, represents the celebration of when it actually feels like I'm retired since these past years have been jam packed with too much work! It is so easy for someone like me to take on too much - volunteer work, gardening, household maintenance - everything in every way. Well, we just sold our house after a year on the market [Maintaining two houses was awful!]; I am coming to an end of much of my volunteer work; we are now in a lower maintenance home that I love; and I am now, for the first time, in a position to completely enjoy each and every day of my NEW retirement.</b><br />
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<b>To celebrate the day I'm having lunch with a friend, going to a lecture on British history (London in the late 1800's), going to a movie ("The Glass Castle" based on Jeannette Walls book), then coming home to a new pet cat - Mau Mau - arriving all the way from Hong Kong! </b><br />
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<b>So, I better get on with it! No time to spare!</b><br />
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<br />Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-60939946212852439822017-02-12T19:20:00.000-06:002017-02-12T19:20:29.986-06:00MORE FOODIE FUNNIES<b><span style="font-size: large;">Seven years ago I started this blog. As you can tell, I only post periodically; but I didn't want this occasion to pass without sharing something with you. So... time for more FOODIE FUNNIES!!!!
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Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0tag:blogger.com,1999:blog-1851415068863440197.post-60890016219649628692017-01-07T19:58:00.001-06:002017-01-07T19:58:30.943-06:00TINY KITCHEN - Macaroni and CheeseWe are just back from a delightful Christmas - New Years trip to England. Now to make up for eating all of those "chips" by going on a diet! Perhaps if I can limit my food intake to this recipe I will be successful. Check it out!
<iframe width="560" height="315" src="https://www.youtube.com/embed/SqU0rTRVotw" frameborder="0" allowfullscreen></iframe>Foodie-Beehttp://www.blogger.com/profile/04657414409891782191noreply@blogger.com0