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Recipe of the Day ...
https://www.youtube.com/watch?v=rE-ZuMIMrYY
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Monday, June 30, 2014
Geeky Joke of the Day ...
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If you give someone a program, you will frustrate them for a day; if you teach them how to program, you will frustrate them for a lifetime.
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If you give someone a program, you will frustrate them for a day; if you teach them how to program, you will frustrate them for a lifetime.
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Good Question of the Day ...
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“The other night I was lying in bed, looking up at the stars, and I wondered, 'Where the heck is my roof?”
― Steven Wright
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“The other night I was lying in bed, looking up at the stars, and I wondered, 'Where the heck is my roof?”
― Steven Wright
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Sunday, June 29, 2014
Recipe of the Day .....
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Roasted Broccoli with Almonds, Roasted Garlic and Mustard Vinaigrette (with commentary by me)
6 cups broccoli stems, florets, and leaves
2 garlic heads, tops trimmed off
2 teaspoons Dusseldorf or Dijon mustard
1 tablespoon whole grain mustard
1/2 cup peeled and blanched whole almonds (I just buy a bag of sliced almonds.)
2 tablespoons lemon juice
Extra virgin olive oil
Heat the oven to 350˚F. Place the garlic into an ovenproof ramekin and drizzle the heads with olive oil. Season them with a sprinkle of salt and pepper. Cover them with foil and bake the garlic for 1 hour and 15 minutes. Remove from the oven and let the garlic cool. ( Since I like to cook in a big pan I would just put a dab of olive oil in a pan and cook the peeled garlic cloves without a lid over low heat until they were done.)
Turn the oven to 425˚F. Place all the broccoli into a large mixing bowl. Drizzle it with olive oil and season it liberally with salt and pepper. Spread it out onto a sheet tray. (I would forget the oven and use the same pan - take out the garlic, put in the broccoli and cook just til its tender enough to eat.)
Bake the broccoli for 35 minutes then sprinkle the almonds across the top and cook until the broccoli is tender and the almonds are beginning to brown, about 12 more minutes.
Meanwhile, while the broccoli is roasting combine the mustards, lemon juice, and squeeze one of the roasted heads of garlic into the bowl making sure to get all the garlic "paste" you can from the garlic paper. Season the mix with a pinch of salt and some freshly ground pepper.
Take the other head of garlic and gently peel the paper from the cloves trying to leave the cloves whole. Set the cloves aside.
Using a whisk, combine the ingredients then drizzle in 4 to 6 tablespoons of olive oil, depending on how tart you like your dressings. (I use a fork and the pan cooked garlic that was already peeled.)
Once the garlic and almonds have finished roasting dump them into the bowl with the dressing, mix to combine the ingredients and serve garnished with more garlic cloves from the second head of garlic. (I would leave out the sliced almonds until the end then throw them in when tossing the mixture.)
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Roasted Broccoli with Almonds, Roasted Garlic and Mustard Vinaigrette (with commentary by me)
6 cups broccoli stems, florets, and leaves
2 garlic heads, tops trimmed off
2 teaspoons Dusseldorf or Dijon mustard
1 tablespoon whole grain mustard
1/2 cup peeled and blanched whole almonds (I just buy a bag of sliced almonds.)
2 tablespoons lemon juice
Extra virgin olive oil
Heat the oven to 350˚F. Place the garlic into an ovenproof ramekin and drizzle the heads with olive oil. Season them with a sprinkle of salt and pepper. Cover them with foil and bake the garlic for 1 hour and 15 minutes. Remove from the oven and let the garlic cool. ( Since I like to cook in a big pan I would just put a dab of olive oil in a pan and cook the peeled garlic cloves without a lid over low heat until they were done.)
Turn the oven to 425˚F. Place all the broccoli into a large mixing bowl. Drizzle it with olive oil and season it liberally with salt and pepper. Spread it out onto a sheet tray. (I would forget the oven and use the same pan - take out the garlic, put in the broccoli and cook just til its tender enough to eat.)
Bake the broccoli for 35 minutes then sprinkle the almonds across the top and cook until the broccoli is tender and the almonds are beginning to brown, about 12 more minutes.
Meanwhile, while the broccoli is roasting combine the mustards, lemon juice, and squeeze one of the roasted heads of garlic into the bowl making sure to get all the garlic "paste" you can from the garlic paper. Season the mix with a pinch of salt and some freshly ground pepper.
Take the other head of garlic and gently peel the paper from the cloves trying to leave the cloves whole. Set the cloves aside.
Using a whisk, combine the ingredients then drizzle in 4 to 6 tablespoons of olive oil, depending on how tart you like your dressings. (I use a fork and the pan cooked garlic that was already peeled.)
Once the garlic and almonds have finished roasting dump them into the bowl with the dressing, mix to combine the ingredients and serve garnished with more garlic cloves from the second head of garlic. (I would leave out the sliced almonds until the end then throw them in when tossing the mixture.)
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Travel Tip of the Day ....
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“A person on foot, on horseback or on a bicycle will see more, feel more, enjoy more in one mile than the motorized tourists can in a hundred miles.”
― Edward Abbey, Desert Solitaire
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“A person on foot, on horseback or on a bicycle will see more, feel more, enjoy more in one mile than the motorized tourists can in a hundred miles.”
― Edward Abbey, Desert Solitaire
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Quote of the Day ...
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“I am a librarian. I discovered me in the library. I went to find me in the library. Before I fell in love with libraries, I was just a six-year-old boy. The library fueled all of my curiosities, from dinosaurs to ancient Egypt. When I graduated from high school in 1938, I began going to the library three nights a week. I did this every week for almost ten years and finally, in 1947, around the time I got married, I figured I was done. So I graduated from the library when I was twenty-seven. I discovered that the library is the real school.”
― Ray Bradbury
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“I am a librarian. I discovered me in the library. I went to find me in the library. Before I fell in love with libraries, I was just a six-year-old boy. The library fueled all of my curiosities, from dinosaurs to ancient Egypt. When I graduated from high school in 1938, I began going to the library three nights a week. I did this every week for almost ten years and finally, in 1947, around the time I got married, I figured I was done. So I graduated from the library when I was twenty-seven. I discovered that the library is the real school.”
― Ray Bradbury
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Question of the day .....
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“If toast always lands butter-side down, and cats always land on their feet, what happens if you strap toast on the back of a cat and drop it?”
― Steven Wright
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“If toast always lands butter-side down, and cats always land on their feet, what happens if you strap toast on the back of a cat and drop it?”
― Steven Wright
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Saturday, June 28, 2014
Recipe of the day ....
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Stewed Cranberry Beans with Kale
2 cups dried cranberry beans
Salted water, for soaking
1/4 cup olive oil
2 medium onions, roughly chopped
4 to 5 cloves of garlic, chopped coarsely
1 heaping teaspoon celery seed
1 large pinch dried thyme
1 pinch red pepper flakes
salt and pepper, to taste
5 cups liquid (I use a mix of homemade vegetable stock and water)
2 to 3 bay leaves
1 carrot, peeled and snapped in half
1 large head of kale, washed and chopped (roughly 2 cups)
Splash of wine or vermouth (optional)
Pick through your beans to make sure there aren't any pebbles or other debris hidden among them.
Soak them in plenty of salted water overnight -- enough to cover them by at least 3 inches or so.
When you're ready to cook, drain your beans. Heat a large, heavy-bottomed pot over medium heat.
Add the olive oil, then once you think it's hot, add the onions.
Sauté for about five minutes, then add the garlic, and let that cook for another minute or two. Add the celery seed, thyme, pepper flakes, and a big fat pinch of salt, plus a few cracks of pepper. Let cook for a few minutes, making sure the garlic doesn't burn; add the beans, and cook for a few more, to let all of the flavors start to join forces.
Add the liquid, bay leaves, and carrot, and bring everything to a boil. Cover and simmer for 45 minutes to an hour, checking periodically to make sure that the liquid doesn't drop below the beans. If you're not using salted broth, you'll want to add extra salt; do so gradually, but don't be timid.
To check for doneness, make sure you test at least 4 or 5 beans. Once all of them are soft, but before they completely fall apart, add the kale. At this point, the cooking liquid should have thickened from the starch of the beans.
Cook it until the kale wilts, about 5 to 10 minutes. Taste for seasoning. Add a splash of wine or vermouth if you want; if you do, let it cook off for a few minutes before removing from heat.
Serve over polenta or mashed potatoes; leftovers reheat beautifully, but you may have to add a splash of water if they look thick or dry.
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Stewed Cranberry Beans with Kale
2 cups dried cranberry beans
Salted water, for soaking
1/4 cup olive oil
2 medium onions, roughly chopped
4 to 5 cloves of garlic, chopped coarsely
1 heaping teaspoon celery seed
1 large pinch dried thyme
1 pinch red pepper flakes
salt and pepper, to taste
5 cups liquid (I use a mix of homemade vegetable stock and water)
2 to 3 bay leaves
1 carrot, peeled and snapped in half
1 large head of kale, washed and chopped (roughly 2 cups)
Splash of wine or vermouth (optional)
Pick through your beans to make sure there aren't any pebbles or other debris hidden among them.
Soak them in plenty of salted water overnight -- enough to cover them by at least 3 inches or so.
When you're ready to cook, drain your beans. Heat a large, heavy-bottomed pot over medium heat.
Add the olive oil, then once you think it's hot, add the onions.
Sauté for about five minutes, then add the garlic, and let that cook for another minute or two. Add the celery seed, thyme, pepper flakes, and a big fat pinch of salt, plus a few cracks of pepper. Let cook for a few minutes, making sure the garlic doesn't burn; add the beans, and cook for a few more, to let all of the flavors start to join forces.
Add the liquid, bay leaves, and carrot, and bring everything to a boil. Cover and simmer for 45 minutes to an hour, checking periodically to make sure that the liquid doesn't drop below the beans. If you're not using salted broth, you'll want to add extra salt; do so gradually, but don't be timid.
To check for doneness, make sure you test at least 4 or 5 beans. Once all of them are soft, but before they completely fall apart, add the kale. At this point, the cooking liquid should have thickened from the starch of the beans.
Cook it until the kale wilts, about 5 to 10 minutes. Taste for seasoning. Add a splash of wine or vermouth if you want; if you do, let it cook off for a few minutes before removing from heat.
Serve over polenta or mashed potatoes; leftovers reheat beautifully, but you may have to add a splash of water if they look thick or dry.
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.Book recommendation of the day ...
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Book recommendation of the day ... (I'm waiting for the second book of the trilogy from my library)
The Last Policeman
The Last Policeman
(The Last Policeman #1) by Ben H. Winters
What’s the point in solving murders if we’re all going to die soon, anyway?
Detective Hank Palace has faced this question ever since asteroid 2011GV1 hovered into view. There’s no chance left. No hope. Just six precious months until impact.
The Last Policeman presents a fascinating portrait of a pre-apocalyptic United States. The economy spirals downward while crops rot in the fields. Churches and synagogues are packed. People all over the world are walking off the job—but not Hank Palace. He’s investigating a death by hanging in a city that sees a dozen suicides every week—except this one feels suspicious, and Palace is the only cop who cares.
The first in a trilogy, The Last Policeman offers a mystery set on the brink of an apocalypse. As Palace’s investigation plays out under the shadow of 2011GV1, we’re confronted by hard questions way beyond “whodunit.” What basis does civilization rest upon? What is life worth? What would any of us do, what would we really do, if our days were numbered?
Detective Hank Palace has faced this question ever since asteroid 2011GV1 hovered into view. There’s no chance left. No hope. Just six precious months until impact.
The Last Policeman presents a fascinating portrait of a pre-apocalyptic United States. The economy spirals downward while crops rot in the fields. Churches and synagogues are packed. People all over the world are walking off the job—but not Hank Palace. He’s investigating a death by hanging in a city that sees a dozen suicides every week—except this one feels suspicious, and Palace is the only cop who cares.
The first in a trilogy, The Last Policeman offers a mystery set on the brink of an apocalypse. As Palace’s investigation plays out under the shadow of 2011GV1, we’re confronted by hard questions way beyond “whodunit.” What basis does civilization rest upon? What is life worth? What would any of us do, what would we really do, if our days were numbered?
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Silly Joke of the Day ...
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Did you hear about the man who was tap dancing? He broke his ankle when he fell into the sink.
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Did you hear about the man who was tap dancing? He broke his ankle when he fell into the sink.
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Friday, June 27, 2014
Literary Quote of the Day ...
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"Crazy Horse dreamed and went into the world where there is nothing but the spirits of all things. That is the real world that is behind this one, and everything we see here is something like a shadow from that one."
— Nicholas Black Elk (Black Elk Speaks: Being the Life Story of a Holy Man of the Oglala Sioux)
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"Crazy Horse dreamed and went into the world where there is nothing but the spirits of all things. That is the real world that is behind this one, and everything we see here is something like a shadow from that one."
— Nicholas Black Elk (Black Elk Speaks: Being the Life Story of a Holy Man of the Oglala Sioux)
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Judge Judy Quote of the Day ...
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"If it doesn't make sense, it's usually not true."
— Judy Sheindlin
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"If it doesn't make sense, it's usually not true."
— Judy Sheindlin
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Recipe of the day ...
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Broccoli, Lemon, and Parmesan Soup (with my commentary)
2 pounds broccoli, trimmed and cut into florets
1/4 cup olive oil
2 fat cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups homemade or low sodium chicken stock
3/4 cups grated Parmesan
1 lemon
Crusty bread for serving
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Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes.
Drain the broccoli well and set aside. (I would skip this and cook the broccoli in the broth.)
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, (Never in a million years would I cook broccoli for an hour. As soon as it's not raw it's done!) stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
1/4 cup olive oil
2 fat cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups homemade or low sodium chicken stock
3/4 cups grated Parmesan
1 lemon
Crusty bread for serving
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Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes.
Drain the broccoli well and set aside. (I would skip this and cook the broccoli in the broth.)
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, (Never in a million years would I cook broccoli for an hour. As soon as it's not raw it's done!) stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
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Joke so old it has whiskers of the day ....
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Why did the boy throw his clock out of the window?
Because he wanted to see time fly!
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Why did the boy throw his clock out of the window?
Because he wanted to see time fly!
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Riddle of the day ....
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Question: What is the one vegetable you should never bring on a boat?
Answer: A leek.
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Question: What is the one vegetable you should never bring on a boat?
Answer: A leek.
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Nerdy Joke of the Day ...
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Q: What happened to the plant in math class?
A: It grew square roots
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Q: What happened to the plant in math class?
A: It grew square roots
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Geeky Joke of the day ...
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"Real men don’t use backups, they post their stuff on a public ftp server and let the rest of the world make copies."
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"Real men don’t use backups, they post their stuff on a public ftp server and let the rest of the world make copies."
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Thursday, June 26, 2014
.Fun Video of the Day ...
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Fun Video of the Day ...
https://www.youtube.com/watch?v=7xEX-48RHCY&index=15&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ
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Fun Video of the Day ...
https://www.youtube.com/watch?v=7xEX-48RHCY&index=15&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ
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Quote of the day ...
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“I was reading the dictionary. I thought it was a poem about everything.”
― Steven Wright
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“I was reading the dictionary. I thought it was a poem about everything.”
― Steven Wright
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Wednesday, June 25, 2014
Recipe of the day ...
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French "Peasant" Beets
4-6 Beets with greens
1 bunch Swiss chard
3 tablespoons butter
1 shallot
Salt
Freshly Ground Pepper
2 tablespoons white wine (Muscadet is my preference)
2 tablespoons water
.5 pounds Bucheron Cheese (room temperature)
Crusty peasant style bread (warmed in oven
Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens,
In a large sauté pan, melt butter. Sautee shallots.
Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sauté beets, turning over to ensure even cooking.
About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard.
Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.
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French "Peasant" Beets
4-6 Beets with greens
1 bunch Swiss chard
3 tablespoons butter
1 shallot
Salt
Freshly Ground Pepper
2 tablespoons white wine (Muscadet is my preference)
2 tablespoons water
.5 pounds Bucheron Cheese (room temperature)
Crusty peasant style bread (warmed in oven
Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens,
In a large sauté pan, melt butter. Sautee shallots.
Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sauté beets, turning over to ensure even cooking.
About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard.
Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.
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Shakespeare Quote of the Day ...
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"When I bestride him, I soar, I am a hawk: he trots the air; the earth sings when he touches it; the basest horn of his hoof is more musical than the pipe of Hermes. "
— William Shakespeare (Henry V)
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"When I bestride him, I soar, I am a hawk: he trots the air; the earth sings when he touches it; the basest horn of his hoof is more musical than the pipe of Hermes. "
— William Shakespeare (Henry V)
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Question of the day ....
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“If a man says something in the woods and there are no women there, is he still wrong?”
― Steven Wright
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“If a man says something in the woods and there are no women there, is he still wrong?”
― Steven Wright
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Maxim of the day ...
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Those who get too big for their britches will be exposed in the end.
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Those who get too big for their britches will be exposed in the end.
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Tuesday, June 24, 2014
.Calming Video of the Day ...
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Calming Video of the Day ...
https://www.youtube.com/watch?v=2Em2bdsgZN8&index=13&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ
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Calming Video of the Day ...
https://www.youtube.com/watch?v=2Em2bdsgZN8&index=13&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ
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.Pun of the day .....
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Pun of the day .....
This girl said she recognized me from the vegetarian club, but I’d never met herbivore.
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Pun of the day .....
This girl said she recognized me from the vegetarian club, but I’d never met herbivore.
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Monday, June 23, 2014
Joke of the day ...
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“Have you ever noticed that anybody driving slower than you is an idiot, and anyone going faster than you is a maniac?” – George Carlin
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“Have you ever noticed that anybody driving slower than you is an idiot, and anyone going faster than you is a maniac?” – George Carlin
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Bonus thought of the day ...
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Say not that honor is the child of boldness, nor believe that the hazard of
life alone can pay the price of it; it is not the action that is due, but to
the manner of performing it.
You got all that? Me neither.
(Chris Doyle, Forsyth, Mo.)
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Say not that honor is the child of boldness, nor believe that the hazard of
life alone can pay the price of it; it is not the action that is due, but to
the manner of performing it.
You got all that? Me neither.
(Chris Doyle, Forsyth, Mo.)
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Sunday, June 22, 2014
.Movie recommendation of the day ...
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Movie recommendation of the day ...
Tim's Vermeer (2013)
Inventor Tim Jenison seeks to understand the painting techniques used by Dutch Master Johannes Vermeer.
Review by Christine Merser -
"I'm not blessed with a natural sense of curiosity, so the question of how Dutch Master, Johannes Vermeer, painted his extraordinary masterpieces has never kept me up at night. Tim's Vermeer made me realize I should be kept up at night by the mysteries of the past. I love this movie. I love that I paid close attention through it all. I love Tim Jenison's biting humor. I love the mystery surrounding his theory. I love that even back then, there were people doing things behind the scenes to make the ordinary extraordinary. And I love that we will never know if it's true."
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Movie recommendation of the day ...
Tim's Vermeer (2013)
Inventor Tim Jenison seeks to understand the painting techniques used by Dutch Master Johannes Vermeer.
Review by Christine Merser -
"I'm not blessed with a natural sense of curiosity, so the question of how Dutch Master, Johannes Vermeer, painted his extraordinary masterpieces has never kept me up at night. Tim's Vermeer made me realize I should be kept up at night by the mysteries of the past. I love this movie. I love that I paid close attention through it all. I love Tim Jenison's biting humor. I love the mystery surrounding his theory. I love that even back then, there were people doing things behind the scenes to make the ordinary extraordinary. And I love that we will never know if it's true."
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Joke of the Day ....
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A man noted for telling puns was locked into a dark closet, and told he would not be released until he made up a pun about the situation. He immediately shouted, "Oh, pun the door!"
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A man noted for telling puns was locked into a dark closet, and told he would not be released until he made up a pun about the situation. He immediately shouted, "Oh, pun the door!"
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Saturday, June 21, 2014
Recipe of the Day ...
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Serves 2 10" pizzas or 4 mini-pizzas
Broccoli Rabe, Potato and Rosemary Pizza
2 uncooked pizza crusts (recipe below)
1 large Yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish
Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl.
Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes.
Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe.
Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
Pizza Dough Recipe
2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil
Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes.
Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.
How this translates in my mind - Take premade organic whole wheat pizza dough, take chopped up leftover whatever, - potato, beans, meat - , and spread it around on the oiled dough. Stir fry some rabe, broccoli, kale, or whatever green you like in garlic olive oil and pepper flakes, spread that over the first layer. sprinkle some cheese (I prefer cheese from grass fed animals or goat cheese) around on top and bake according to dough directions. I like onions so I would fry up some sweet Vidalia onions with the rabe. This way I turn a recipe that would take hours to prepare into one that would take much less time and effort.
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Serves 2 10" pizzas or 4 mini-pizzas
Broccoli Rabe, Potato and Rosemary Pizza
2 uncooked pizza crusts (recipe below)
1 large Yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish
Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl.
Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes.
Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe.
Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
Pizza Dough Recipe
2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil
Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes.
Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.
How this translates in my mind - Take premade organic whole wheat pizza dough, take chopped up leftover whatever, - potato, beans, meat - , and spread it around on the oiled dough. Stir fry some rabe, broccoli, kale, or whatever green you like in garlic olive oil and pepper flakes, spread that over the first layer. sprinkle some cheese (I prefer cheese from grass fed animals or goat cheese) around on top and bake according to dough directions. I like onions so I would fry up some sweet Vidalia onions with the rabe. This way I turn a recipe that would take hours to prepare into one that would take much less time and effort.
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Geeky joke of the day ....
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Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots.
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Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots.
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Friday, June 20, 2014
Author's Quote of the Day ...
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“I love deadlines. I love the whooshing noise they make as they go by.”
― Douglas Adams, The Salmon of Doubt
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“I love deadlines. I love the whooshing noise they make as they go by.”
― Douglas Adams, The Salmon of Doubt
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Old old old joke of the day ...
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Q: Why was the man running around his bed?
A: He wanted to catch up on his sleep.
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Q: Why was the man running around his bed?
A: He wanted to catch up on his sleep.
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Humorist of the Day ...
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“I went to a restaurant that serves "breakfast at any time" so I ordered French toast during the Renaissance.”
― Steven Wright
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“I went to a restaurant that serves "breakfast at any time" so I ordered French toast during the Renaissance.”
― Steven Wright
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Thursday, June 19, 2014
Silly Joke of the Day ...
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Q: Which dog can jump higher than a building?
A: Any dog – Buildings can’t jump!
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Q: Which dog can jump higher than a building?
A: Any dog – Buildings can’t jump!
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Recipe of the day ...
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Usually I avoid recipes like this, too fancy, but I think I can modify it to suit my casual cooking style. Note - I haven't made this but here's what I think I would do -
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Kale, Andouille Sausage, Scallop, White Bean, and Piment d'Esplette - in Parchment with my commentary -
Usually I avoid recipes like this, too fancy, but I think I can modify it to suit my casual cooking style. Note - I haven't made this but here's what I think I would do -
Serves 2
2 sheets 15" squared parchment paper - don't have it, so it's a glass dish for everything
3 tablespoons good quality olive oil, divded
6 ounces Andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped
2 large shallots, thinly sliced
3 cloves garlic, minced
1 medium bunch of Lacinato kale ...
1 dash dry sherry - don't have sherry so I would skip it
1 cup Great White Northern Beans, cooked - hopefully I have some frozen ...
6 jumbo sea scallops - they have to be on sale cause they're too expensive otherwise ..
2 pinches Piment d'Esplette - no idea what this is, I would probably substitute Italian herbs
salt
freshly ground pepper
1 blood orange, peeled, and sectioned from membrane - I don't like blood oranges so a regular orange is going to have to do ...
Heat 1 tablespoon olive olive oil in a nonstick skillet; add sausage and cook over medium high heat, until sausages is lightly browned; remove from heat and transfer sausage to a medium sized bowl to cool
Add 1.5 tablespoon of oil to the same nonstick skillet, over medium high heat; add shallots and stir until lightly browned and soft; add garlic, and cook for 1-2 minutes, until fragrant
Add kale, and toss over heat until beginning to soften, add big dash of dry sherry, and cook until kale reduces by only just 1/3 - 1/2 original size (4-minutes); quickly remove from heat and add to the bowl with Andouille sausage; stir to combine
2 sheets 15" squared parchment paper - don't have it, so it's a glass dish for everything
3 tablespoons good quality olive oil, divded
6 ounces Andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped
2 large shallots, thinly sliced
3 cloves garlic, minced
1 medium bunch of Lacinato kale ...
1 dash dry sherry - don't have sherry so I would skip it
1 cup Great White Northern Beans, cooked - hopefully I have some frozen ...
6 jumbo sea scallops - they have to be on sale cause they're too expensive otherwise ..
2 pinches Piment d'Esplette - no idea what this is, I would probably substitute Italian herbs
salt
freshly ground pepper
1 blood orange, peeled, and sectioned from membrane - I don't like blood oranges so a regular orange is going to have to do ...
Heat 1 tablespoon olive olive oil in a nonstick skillet; add sausage and cook over medium high heat, until sausages is lightly browned; remove from heat and transfer sausage to a medium sized bowl to cool
Add 1.5 tablespoon of oil to the same nonstick skillet, over medium high heat; add shallots and stir until lightly browned and soft; add garlic, and cook for 1-2 minutes, until fragrant
Add kale, and toss over heat until beginning to soften, add big dash of dry sherry, and cook until kale reduces by only just 1/3 - 1/2 original size (4-minutes); quickly remove from heat and add to the bowl with Andouille sausage; stir to combine
On 15" parchment square, add half of kale mixture to center; scoop 1/2 white beans on top, add three scallops; drizzle with a good dose of olive oil, then sprinkle with piment d'Esplette, salt and pepper; gather edges up and tie in a bundle with cooking twine - I would just put it in a little oven proof glass dish with a lid.
Bake at 400 for 12 minutes; let sit for 5 minutes; place bundle on plates, untie, and open; serve with a side of blood orange sections. - I think this could be cooked in a pan too ...
Bake at 400 for 12 minutes; let sit for 5 minutes; place bundle on plates, untie, and open; serve with a side of blood orange sections. - I think this could be cooked in a pan too ...
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Funny dialog of the day ...
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Kate smirked.
"What?"
"Your horse looks pink."
"So?"
"If you paste some stars on her rear you'll be riding My Little Pony."
"Bug off." I patted the mare's neck. "Don't listen to her, Sugar. You are the cutest horsey ever. The correct name for her color is strawberry roan, by the way."
"Strawberry Shortcake, more like it. Does Strawberry Shortcake know you stole her horse? She will be berry, berry angry with you."
I looked at her from under half-lowered eyelids. "I can shoot you right here, on this road, and nobody will ever find your body.”
― Ilona Andrews, Gunmetal Magic
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Kate smirked.
"What?"
"Your horse looks pink."
"So?"
"If you paste some stars on her rear you'll be riding My Little Pony."
"Bug off." I patted the mare's neck. "Don't listen to her, Sugar. You are the cutest horsey ever. The correct name for her color is strawberry roan, by the way."
"Strawberry Shortcake, more like it. Does Strawberry Shortcake know you stole her horse? She will be berry, berry angry with you."
I looked at her from under half-lowered eyelids. "I can shoot you right here, on this road, and nobody will ever find your body.”
― Ilona Andrews, Gunmetal Magic
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Accomplishment of the day ...
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“I'm writing a book. I've got the page numbers done.”
― Steven Wright
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“I'm writing a book. I've got the page numbers done.”
― Steven Wright
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Wednesday, June 18, 2014
.Music video of the day ...
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Music video of the day ...
https://www.youtube.com/watch?v=31OWzqItCIw&list=PLpcmfuCdOz2Z0nfwI7QekunznpzQWC8_r&index=12
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Music video of the day ...
https://www.youtube.com/watch?v=31OWzqItCIw&list=PLpcmfuCdOz2Z0nfwI7QekunznpzQWC8_r&index=12
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Recipe of the Day ...
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Roasted Kale and Eggplant Tapenade
4 cups torn kale (Stemmed of course)
1 large eggplant
4-5 cloves garlic
1 tablespoon balsamic vinegar (plus additional for drizzling)
1 tablespoon olive oil (plus additional for drizzling)
dried Italian herbs (basil, thyme oregano)
sea salt
1/2 cup freshly chopped parsley
1/4 cup roasted pistachios
Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience).
Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round. (or I would have it as a side dish to some protein.)
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Roasted Kale and Eggplant Tapenade
4 cups torn kale (Stemmed of course)
1 large eggplant
4-5 cloves garlic
1 tablespoon balsamic vinegar (plus additional for drizzling)
1 tablespoon olive oil (plus additional for drizzling)
dried Italian herbs (basil, thyme oregano)
sea salt
1/2 cup freshly chopped parsley
1/4 cup roasted pistachios
Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience).
Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round. (or I would have it as a side dish to some protein.)
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Werewolf poem of the day ...
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(There's going to be a new teen werewolf show on MTV starting Monday ...)
His future concealed as he begs to be told
A kiss from the gypsy, he'll never grow old
Oh no, this can't be
Demonic infection, a doomed changeling
Iced Earth's "Wolf" - inspired by the Wolf Man
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(There's going to be a new teen werewolf show on MTV starting Monday ...)
His future concealed as he begs to be told
A kiss from the gypsy, he'll never grow old
Oh no, this can't be
Demonic infection, a doomed changeling
Iced Earth's "Wolf" - inspired by the Wolf Man
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Quote of the day ...
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“When I was in school the teachers told me practice makes perfect; then they told me nobody’s perfect so I stopped practicing.”
― Steven Wright
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“When I was in school the teachers told me practice makes perfect; then they told me nobody’s perfect so I stopped practicing.”
― Steven Wright
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Tuesday, June 17, 2014
Recipe of the Day ...
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Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds (and my custom mods in bold)
1cup semi-pearled or regular farro (I don't know what this is so I would probably substitute cooked organic brown rice)
Extra virgin olive oil
1 Medium onion, halved and halves cut into 1/4 inch wedges
Salt (or not)
1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/3 cup shelled, raw walnuts (Or chopped walnuts from a bag)
3 cups packed, roughly chopped kale (stems removed before chopping)
1 large garlic clove, minced
Fresh lemon juice
Freshly ground black pepper
1/2 cup pomegranate seeds (Or I would use organic dried cranberries cause I always have those. )
Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
(Or make some brown rice according to directions on package)
Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak.
Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan.
Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts.
When nuts are done, cool completely, then roughly chop into small pieces.
(Lots of times I don't bother with the oven I just lightly oil a good big thick stainless steel pan and cook over very low heat so I don't heat up the whole house. Then you can take the veggies out, throw the kale and a bit more oil in and cook it, and you only have the one pan to clean. I rarely toast nuts, I just use them right out of the bag. Get the ones that are already chopped.)
While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet.
Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. (or rice)
Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds. (or dried cranberries)
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Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds (and my custom mods in bold)
1cup semi-pearled or regular farro (I don't know what this is so I would probably substitute cooked organic brown rice)
Extra virgin olive oil
1 Medium onion, halved and halves cut into 1/4 inch wedges
Salt (or not)
1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/3 cup shelled, raw walnuts (Or chopped walnuts from a bag)
3 cups packed, roughly chopped kale (stems removed before chopping)
1 large garlic clove, minced
Fresh lemon juice
Freshly ground black pepper
1/2 cup pomegranate seeds (Or I would use organic dried cranberries cause I always have those. )
Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
(Or make some brown rice according to directions on package)
Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak.
Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan.
Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts.
When nuts are done, cool completely, then roughly chop into small pieces.
(Lots of times I don't bother with the oven I just lightly oil a good big thick stainless steel pan and cook over very low heat so I don't heat up the whole house. Then you can take the veggies out, throw the kale and a bit more oil in and cook it, and you only have the one pan to clean. I rarely toast nuts, I just use them right out of the bag. Get the ones that are already chopped.)
While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet.
Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. (or rice)
Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds. (or dried cranberries)
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Fertility Question of the Day ...
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Q: Should I have a baby after 35?
A: No, 35 children is enough
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Q: Should I have a baby after 35?
A: No, 35 children is enough
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Monday, June 16, 2014
Recipe of the day ...
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Vegan Kale and White Bean Korma
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon minced ginger
2 medium sweet potatoes, peeled and cubed (optional)
4 ounces tomato sauce
1 1/2 tablespoon curry powder
One 13 1/2-ounce can light coconut milk
2 cups kale, roughly chopped
15 ounces white kidney beans, drained and rinsed (or cook some, use 2 cups and freeze the rest for later)
Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute.
Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using).
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Vegan Kale and White Bean Korma
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon minced ginger
2 medium sweet potatoes, peeled and cubed (optional)
4 ounces tomato sauce
1 1/2 tablespoon curry powder
One 13 1/2-ounce can light coconut milk
2 cups kale, roughly chopped
15 ounces white kidney beans, drained and rinsed (or cook some, use 2 cups and freeze the rest for later)
Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute.
Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using).
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Joke of the day ...
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I stayed up all night to see where the sun went, and then it dawned on me.
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I stayed up all night to see where the sun went, and then it dawned on me.
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Sunday, June 15, 2014
Rock and roll video of the day ....
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Rock and roll video of the day (watch out, someone says a bad word so turn the sound off if a bad word would offend you ...
https://www.youtube.com/watch?v=w5rKDNJHjRc
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Rock and roll video of the day (watch out, someone says a bad word so turn the sound off if a bad word would offend you ...
https://www.youtube.com/watch?v=w5rKDNJHjRc
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Quote of the Day ...
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“For every minute you are angry you lose sixty seconds of happiness.”
― Ralph Waldo Emerson
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“For every minute you are angry you lose sixty seconds of happiness.”
― Ralph Waldo Emerson
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Silly Joke of the Day ....
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Q: Why did the boy bring a ladder to school?
A: He wanted to go to high school
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Q: Why did the boy bring a ladder to school?
A: He wanted to go to high school
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Recipe of the day ....
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Lentil and Sausage Soup with Kale (with my modifications) ..
1 tablespoon olive oil, plus more for browning the sausages
1 tablespoon bacon fat (shudder - um, no) (or add another tablespoon of olive oil)
1 cup chopped carrots
3/4 cups chopped celery
1 medium onion, chopped
3 cloves garlic, chopped
Salt (I usually skip the salt unless the soup is completely blah without it. Try pepper first)
1 1/2 cup french green lentils, rinsed
28 ounces canned chopped tomatoes (you can use tetra-pack or do what I do and use a food processor to chop fresh organic tomatoes because I don't like to use packaged food when I can have fresh)
2 sprigs thyme (or dried)
1 sprig rosemary (or dried)
4 chicken sausages (or substitute another kind of sausage or fried tofu or a handful of chopped nuts on top of the soup after it's put in the bowl)
1 1/2 cup chopped kale (I never measure kale - I just use the biggest bunch of fresh organic kale or broccoli I can get my hands on)
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt (or skip the salt) . Bring to a boil and then lower the heat to a simmer.
Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
Meanwhile brown the sausages or tofu in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green.
Stir in the sausage, make sure everything is heated through, and serve.
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Lentil and Sausage Soup with Kale (with my modifications) ..
1 tablespoon olive oil, plus more for browning the sausages
1 tablespoon bacon fat (shudder - um, no) (or add another tablespoon of olive oil)
1 cup chopped carrots
3/4 cups chopped celery
1 medium onion, chopped
3 cloves garlic, chopped
Salt (I usually skip the salt unless the soup is completely blah without it. Try pepper first)
1 1/2 cup french green lentils, rinsed
28 ounces canned chopped tomatoes (you can use tetra-pack or do what I do and use a food processor to chop fresh organic tomatoes because I don't like to use packaged food when I can have fresh)
2 sprigs thyme (or dried)
1 sprig rosemary (or dried)
4 chicken sausages (or substitute another kind of sausage or fried tofu or a handful of chopped nuts on top of the soup after it's put in the bowl)
1 1/2 cup chopped kale (I never measure kale - I just use the biggest bunch of fresh organic kale or broccoli I can get my hands on)
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt (or skip the salt) . Bring to a boil and then lower the heat to a simmer.
Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
Meanwhile brown the sausages or tofu in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green.
Stir in the sausage, make sure everything is heated through, and serve.
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Joke of the day ...
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Did you hear about the optometrist who fell into a lens grinder and made a spectacle of himself?
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Did you hear about the optometrist who fell into a lens grinder and made a spectacle of himself?
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Saturday, June 14, 2014
Quote of the Day ...
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"To acquire the habit of reading is to construct for yourself a refuge from almost all the miseries of life."
— W. Somerset Maugham (Books and You)
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"To acquire the habit of reading is to construct for yourself a refuge from almost all the miseries of life."
— W. Somerset Maugham (Books and You)
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Recipe of the Day ...
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Quick, easy ....
Linguine with Breadcrumbs and Kale
1/2 pound linguine
2 cloves garlic, minced
2 slices, day old bread, cubed
1/2 cup olive oil
1/2 bunch kale, chopped
1/4 cup parmesan cheese
salt & pepper
Boil pasta according to the package in salted pot.
Process bread in a food processor until it’s about the consistency of coarse cornmeal.
Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.
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Quick, easy ....
Linguine with Breadcrumbs and Kale
1/2 pound linguine
2 cloves garlic, minced
2 slices, day old bread, cubed
1/2 cup olive oil
1/2 bunch kale, chopped
1/4 cup parmesan cheese
salt & pepper
Boil pasta according to the package in salted pot.
Process bread in a food processor until it’s about the consistency of coarse cornmeal.
Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.
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News of the Day ....
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Following last week's news that Origami Bank had folded, we are hearing that Sumo Bank has gone belly up and Bonsai Bank plans to cut back some of its branches. Karaoke Bank is up for sale and is (you guessed it!) going for a song.
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Following last week's news that Origami Bank had folded, we are hearing that Sumo Bank has gone belly up and Bonsai Bank plans to cut back some of its branches. Karaoke Bank is up for sale and is (you guessed it!) going for a song.
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Joke of the Day ....
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Two antennas met on a roof, fell in love and got married. The ceremony wasn't much, but the reception was excellent.
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Two antennas met on a roof, fell in love and got married. The ceremony wasn't much, but the reception was excellent.
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Friday, June 13, 2014
Recipe of the Day ...
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One Pot Kale and Quinoa Pilaf
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover.
Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed).
When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely.
Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
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One Pot Kale and Quinoa Pilaf
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover.
Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed).
When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely.
Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
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Quote of the Day ...
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"Stories you read when you're the right age never quite leave you. You may forget who wrote them or what the story was called. Sometimes you'll forget precisely what happened, but if a story touches you it will stay with you, haunting the places in your mind that you rarely ever visit."
— Neil Gaiman (M is for Magic)
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"Stories you read when you're the right age never quite leave you. You may forget who wrote them or what the story was called. Sometimes you'll forget precisely what happened, but if a story touches you it will stay with you, haunting the places in your mind that you rarely ever visit."
— Neil Gaiman (M is for Magic)
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Thursday, June 12, 2014
Recipe of the day ..
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Garlic Mushrooms with Spinach
Ingredients
Container of small button mushrooms (or regular mushrooms chopped)
1-2 Tbs olive oil or butter
2 cloves garlic
Handful spinach, washed and drained well, then chopped
Salt & pepper to taste
Method
In a large frying pan heat oil on medium heat.
Add mushrooms and garlic and fry until mushrooms are soft (or as desired)
Add spinach and stir through.
Once spinach has wilted take off heat and serve.
If you find it's a bit watery (as mushrooms and spinach tend to be) you can either simmer off liquid or strain before serving.
Great over toast for breakfast.
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Garlic Mushrooms with Spinach
Ingredients
Container of small button mushrooms (or regular mushrooms chopped)
1-2 Tbs olive oil or butter
2 cloves garlic
Handful spinach, washed and drained well, then chopped
Salt & pepper to taste
Method
In a large frying pan heat oil on medium heat.
Add mushrooms and garlic and fry until mushrooms are soft (or as desired)
Add spinach and stir through.
Once spinach has wilted take off heat and serve.
If you find it's a bit watery (as mushrooms and spinach tend to be) you can either simmer off liquid or strain before serving.
Great over toast for breakfast.
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Silly Joke of the Day ...
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Q. How do you catch a squirrel?
A. Climb into a tree and act like a nut.
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Q. How do you catch a squirrel?
A. Climb into a tree and act like a nut.
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Wednesday, June 11, 2014
Humorous Video of the Day ..
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Humorous Video of the Day ..
https://www.youtube.com/watch?v=UVVO8TSCR44&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ&index=6
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ASMR Video of the Day ...
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Young ASMRtist is very good !
https://www.youtube.com/watch?v=3RuZj8wseTg&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ&index=4
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Young ASMRtist is very good !
https://www.youtube.com/watch?v=3RuZj8wseTg&list=PLpcmfuCdOz2bGByikEZlsxGX_IwY3-BYZ&index=4
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Bad Writing of the Day ....
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
It didn't matter to Gordon that he couldn't outrun the enraged mother grizzly; all he had to do was outdistance his chubby hiking partner, Fred.
David Willingham, Georgetown, TN
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
It didn't matter to Gordon that he couldn't outrun the enraged mother grizzly; all he had to do was outdistance his chubby hiking partner, Fred.
David Willingham, Georgetown, TN
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Thought of the Day ...
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“Everywhere is walking distance if you have the time.”
― Steven Wright
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“Everywhere is walking distance if you have the time.”
― Steven Wright
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Tuesday, June 10, 2014
Calming Video of the Day ...
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Calming Video of the Day ...
https://www.youtube.com/watch?v=FKjB1LLHojc&list=UUfyNEyPCDUDrWzL4SEMp-Tg
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Calming Video of the Day ...
https://www.youtube.com/watch?v=FKjB1LLHojc&list=UUfyNEyPCDUDrWzL4SEMp-Tg
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Recipe of the Day ....
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Roasted Kohlrabi and Crostini
2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
extra virgin olive oil, for rubbing
1/2 sourdough baguette, sliced into 12 1/2" rounds
1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
2. Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
Herb Paste, Toppings, and Assembly
1 lemon, cut into 1/8" slices
2 tablespoons confectioners' sugar for dredging
2 shallots, sliced thinly
olive oil for frying
toasted crostini rounds
1 large garlic clove, for rubbing
8 leaves fresh basil
8 leaves fresh rosemary
4 sprigs fresh parsley, stems removed
2 sprigs fresh thyme
pinch of sea salt
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
12 kalamata olives, pitted and sliced thinly lengthwise
2-3 roasted kohlrabi, sliced 1/4" thick
8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds
1. Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
2. Rub crostini rounds with garlic clove.
3. Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
4. Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
5. Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
6. Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
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Roasted Kohlrabi and Crostini
2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
extra virgin olive oil, for rubbing
1/2 sourdough baguette, sliced into 12 1/2" rounds
1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
2. Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
Herb Paste, Toppings, and Assembly
1 lemon, cut into 1/8" slices
2 tablespoons confectioners' sugar for dredging
2 shallots, sliced thinly
olive oil for frying
toasted crostini rounds
1 large garlic clove, for rubbing
8 leaves fresh basil
8 leaves fresh rosemary
4 sprigs fresh parsley, stems removed
2 sprigs fresh thyme
pinch of sea salt
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
12 kalamata olives, pitted and sliced thinly lengthwise
2-3 roasted kohlrabi, sliced 1/4" thick
8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds
1. Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
2. Rub crostini rounds with garlic clove.
3. Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
4. Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
5. Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
6. Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
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Quote of the Day ...
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"Am I not destroying my enemies when I make friends of them?"
-Abraham Lincoln
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"Am I not destroying my enemies when I make friends of them?"
-Abraham Lincoln
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Monday, June 9, 2014
Silly Joke of the Day ....
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Doctor Doctor I feel like a pair of curtains!
Well ... pull yourself together!
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Lightning Video of the Day ...
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Don't watch if lightning strikes scare you ...
https://www.youtube.com/watch?v=Wi6kIpqmuak
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Don't watch if lightning strikes scare you ...
https://www.youtube.com/watch?v=Wi6kIpqmuak
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Bad writing of the Day .....
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
I was an extremely, extremely, extremely sensitive child.
Arnold Rosenfeld, Austin, TX
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
I was an extremely, extremely, extremely sensitive child.
Arnold Rosenfeld, Austin, TX
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Sunday, June 8, 2014
Joke of the Day ...
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“I put instant coffee in a microwave oven and almost went back in time.”
― Steven Wright
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“I put instant coffee in a microwave oven and almost went back in time.”
― Steven Wright
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Saturday, June 7, 2014
Quote of the Day ....
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“If at first you don't succeed then skydiving definitely isn't for you.”
― Steven Wright
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“If at first you don't succeed then skydiving definitely isn't for you.”
― Steven Wright
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Friday, June 6, 2014
Awesome cloud video of the day ...
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Awesome cloud video of the Day ...wind thrown in for free ...
https://www.youtube.com/watch?v=ZQScsTibx3M
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Awesome cloud video of the Day ...wind thrown in for free ...
https://www.youtube.com/watch?v=ZQScsTibx3M
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Quote for the day ....
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Sections in the bookstore
- Books You Haven't Read
- Books You Needn't Read
- Books Made for Purposes Other Than Reading
- Books Read Even Before You Open Them Since They Belong to the Category of Books Read Before Being Written
- Books That If You Had More Than One Life You Would Certainly Also Read But Unfortunately Your Days Are Numbered
- Books You Mean to Read But There Are Others You Must Read First
- Books Too Expensive Now and You'll Wait 'Til They're Remaindered
- Books ditto When They Come Out in Paperback
- Books You Can Borrow from Somebody
- Books That Everybody's Read So It's As If You Had Read Them, Too
- Books You've Been Planning to Read for Ages
- Books You've Been Hunting for Years Without Success
- Books Dealing with Something You're Working on at the Moment
- Books You Want to Own So They'll Be Handy Just in Case
- Books You Could Put Aside Maybe to Read This Summer
- Books You Need to Go with Other Books on Your Shelves
- Books That Fill You with Sudden, Inexplicable Curiosity, Not Easily Justified
- Books Read Long Ago Which It's Now Time to Re-read
- Books You've Always Pretended to Have Read and Now It's Time to Sit Down and Really Read Them"
Italo Calvino
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Sections in the bookstore
- Books You Haven't Read
- Books You Needn't Read
- Books Made for Purposes Other Than Reading
- Books Read Even Before You Open Them Since They Belong to the Category of Books Read Before Being Written
- Books That If You Had More Than One Life You Would Certainly Also Read But Unfortunately Your Days Are Numbered
- Books You Mean to Read But There Are Others You Must Read First
- Books Too Expensive Now and You'll Wait 'Til They're Remaindered
- Books ditto When They Come Out in Paperback
- Books You Can Borrow from Somebody
- Books That Everybody's Read So It's As If You Had Read Them, Too
- Books You've Been Planning to Read for Ages
- Books You've Been Hunting for Years Without Success
- Books Dealing with Something You're Working on at the Moment
- Books You Want to Own So They'll Be Handy Just in Case
- Books You Could Put Aside Maybe to Read This Summer
- Books You Need to Go with Other Books on Your Shelves
- Books That Fill You with Sudden, Inexplicable Curiosity, Not Easily Justified
- Books Read Long Ago Which It's Now Time to Re-read
- Books You've Always Pretended to Have Read and Now It's Time to Sit Down and Really Read Them"
Italo Calvino
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Joke of the Day ....
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“Right now I’m having amnesia and déjà vu at the same time. I think I’ve forgotten this before.”
― Steven Wright
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“Right now I’m having amnesia and déjà vu at the same time. I think I’ve forgotten this before.”
― Steven Wright
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Thursday, June 5, 2014
Deep thought of the day ..
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"If it’s zero degrees outside today and it’s supposed to be twice as cold tomorrow, how cold is it going to be?"
— Steven Wright
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"If it’s zero degrees outside today and it’s supposed to be twice as cold tomorrow, how cold is it going to be?"
— Steven Wright
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Thought of the Day ...
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"We may be only one of millions of advanced civilizations. Unfortunately, space being spacious, the average distance between any two of these civilizations is reckoned to be at least two hundred light-years, which is a great deal more than merely saying it makes it sound.
It means for a start that even if these beings know we are here and are somehow able to see us in their telescopes, they're watching light that left Earth two hundred years ago.
So, they're not seeing you and me. They're watching the French Revolution and Thomas Jefferson and people in silk stockings and powdered wigs--people who don't know what an atom is, or a gene, and who make their electricity by rubbing a rod of amber with a piece of fur and think that's quite a trick.
Any message we receive from them is likely to begin "Dear Sire," and congratulate us on the handsomness of our horses and our mastery of whale oil. Two hundred light-years is a distance so far beyond us as to be, well, just beyond us."
— Bill Bryson (A Short History of Nearly Everything)
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"We may be only one of millions of advanced civilizations. Unfortunately, space being spacious, the average distance between any two of these civilizations is reckoned to be at least two hundred light-years, which is a great deal more than merely saying it makes it sound.
It means for a start that even if these beings know we are here and are somehow able to see us in their telescopes, they're watching light that left Earth two hundred years ago.
So, they're not seeing you and me. They're watching the French Revolution and Thomas Jefferson and people in silk stockings and powdered wigs--people who don't know what an atom is, or a gene, and who make their electricity by rubbing a rod of amber with a piece of fur and think that's quite a trick.
Any message we receive from them is likely to begin "Dear Sire," and congratulate us on the handsomness of our horses and our mastery of whale oil. Two hundred light-years is a distance so far beyond us as to be, well, just beyond us."
— Bill Bryson (A Short History of Nearly Everything)
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Recipe of the Day ...
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Tunisian Sweet Potato & Chickpea Stew
Ingredients:
1/3 cup water
1 onion, chopped
1-2 fresh chilies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
¼ tsp ground cinnamon...
1 tsp smoked or regular paprika
1 tsp ground coriander
3 small sweet potatoes (kumera), peeled and chopped
2 8 oz. cans diced tomatoes (no added salt) or 2 cups diced fresh plum tomatoes because I avoid canned food.
2 8 oz cans chick peas, drained and rinsed or 2 cups cooked chickpeas because I avoid canned food.
1 cup green beans cut small - frozen organic ones are fine
1½ cups water, chick pea cooking liquid or vegetable cooking water
¼ cup organic smooth peanut butter
6 cups chopped stemmed kale or chard
¼ cup chopped fresh coriander or 1 1/2 tsp ground coriander
Method:
Place the water, onion, chilies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly.
Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth and peanut butter.
Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes.
Add kale or chard and continue cooking until its wilted but not overcooked. Stir in fresh coriander or 1 1/2 tsp ground coriander and let rest for 2 minutes.
Squeeze lemon over it right before serving.
Ingredients:
1/3 cup water
1 onion, chopped
1-2 fresh chilies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
¼ tsp ground cinnamon...
1 tsp smoked or regular paprika
1 tsp ground coriander
3 small sweet potatoes (kumera), peeled and chopped
2 8 oz. cans diced tomatoes (no added salt) or 2 cups diced fresh plum tomatoes because I avoid canned food.
2 8 oz cans chick peas, drained and rinsed or 2 cups cooked chickpeas because I avoid canned food.
1 cup green beans cut small - frozen organic ones are fine
1½ cups water, chick pea cooking liquid or vegetable cooking water
¼ cup organic smooth peanut butter
6 cups chopped stemmed kale or chard
¼ cup chopped fresh coriander or 1 1/2 tsp ground coriander
Method:
Place the water, onion, chilies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly.
Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth and peanut butter.
Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes.
Add kale or chard and continue cooking until its wilted but not overcooked. Stir in fresh coriander or 1 1/2 tsp ground coriander and let rest for 2 minutes.
Squeeze lemon over it right before serving.
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Wednesday, June 4, 2014
Awesome Cloud Video of the Day ...
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You can watch even if you don't have all minute, hahaha!
https://www.youtube.com/watch?v=YzJSlq-hVUs
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You can watch even if you don't have all minute, hahaha!
https://www.youtube.com/watch?v=YzJSlq-hVUs
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Sun Video of the Day ...
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You can look directly at the sun with this video ...
Sun Video of the Day ...
https://www.youtube.com/watch?v=NIYrvvgL6UM
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You can look directly at the sun with this video ...
Sun Video of the Day ...
https://www.youtube.com/watch?v=NIYrvvgL6UM
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Recipe of the Day .....
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Sautéed Bok Choy
Ingredients
1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1/2 tablespoon grated gingerroot
1 teaspoon olive oil
1/2 teaspoon dark sesame oil
1 teaspoon fish sauce (or you can use low sodium soy sauce)
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken broth
crushed red pepper flakes
Directions:
1 Rinse and drain bok choy and set aside.
2 Sauté onion and ginger in olive oil and sesame oil until onion is tender.
3 Add remaining ingredients and sauté for about 8 minutes.
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Sautéed Bok Choy
Ingredients
1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1/2 tablespoon grated gingerroot
1 teaspoon olive oil
1/2 teaspoon dark sesame oil
1 teaspoon fish sauce (or you can use low sodium soy sauce)
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken broth
crushed red pepper flakes
Directions:
1 Rinse and drain bok choy and set aside.
2 Sauté onion and ginger in olive oil and sesame oil until onion is tender.
3 Add remaining ingredients and sauté for about 8 minutes.
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Werewolf Philosophy of the Day ...
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There are two wolves fighting in each person's heart. One feeds on Love, the other feeds on Hate. The one that is dominant is the one that gets the most food.
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There are two wolves fighting in each person's heart. One feeds on Love, the other feeds on Hate. The one that is dominant is the one that gets the most food.
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Werewolf Quote of the Day ...
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In the olden days when all the land and wealth was owned by a powerful few it must have been a great benefit to be a Shifter. I imagine what it would have been like to be a poor tenant on some rich landowners land, barely getting enough to eat. Yet at night the poor person could change into a powerful predator.
I picture the werewolf sneaking into the flock of sheep and selecting a nice plump one and making a kill. If the werewolf had killed the sheep while he or she was in human form the penalty would have been death. But as a ravening beast the Were could kill with impunity. It would be obvious a wolf had killed and devoured the sheep. No human would be suspected.
The next day there would be meat in the pot, and no one the wiser. It would provide a survival advantage for the Were and his or her family.
It would also provide the stuff of myth and legends about the savagery of the rapacious werewolf. But can you really blame someone for using their advantage to take what would never have been given freely to them? To fill the bellies of their hungry children and obtain precious protein, that is why the werewolf killed farm animals in the olden days. Not because they were mindless vicious monsters.
...... Riven Flow - "The Tale of the Shifter"
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In the olden days when all the land and wealth was owned by a powerful few it must have been a great benefit to be a Shifter. I imagine what it would have been like to be a poor tenant on some rich landowners land, barely getting enough to eat. Yet at night the poor person could change into a powerful predator.
I picture the werewolf sneaking into the flock of sheep and selecting a nice plump one and making a kill. If the werewolf had killed the sheep while he or she was in human form the penalty would have been death. But as a ravening beast the Were could kill with impunity. It would be obvious a wolf had killed and devoured the sheep. No human would be suspected.
The next day there would be meat in the pot, and no one the wiser. It would provide a survival advantage for the Were and his or her family.
It would also provide the stuff of myth and legends about the savagery of the rapacious werewolf. But can you really blame someone for using their advantage to take what would never have been given freely to them? To fill the bellies of their hungry children and obtain precious protein, that is why the werewolf killed farm animals in the olden days. Not because they were mindless vicious monsters.
...... Riven Flow - "The Tale of the Shifter"
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Joke of the Day ....
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A salesman came to house in a poor neighborhood and a harried woman answered the door surrounded by her four grubby children.
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A salesman came to house in a poor neighborhood and a harried woman answered the door surrounded by her four grubby children.
"Aren't they sweet, what are their names?" he asked, trying to get on her good side.
She replied, "That's Eeeny, Meeeny, Meinie, and .."
"Don't tell me, let me guess," he chuckled, "This little guy is Mo."
She looked at him with scorn. "No. That's a girl, her name is Sharon. We didn't want any Mo children."
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Tuesday, June 3, 2014
Shakespeare Quote of the Day ...
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*clanketh clanketh clanketh* ..... from the play "Shakespeare's Armor"
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*clanketh clanketh clanketh* ..... from the play "Shakespeare's Armor"
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Bad Writing of the Day ...
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
In the comfortable cottage on the hill (furnished mostly with Victorian oddments and endments) there lived a small, ordinary, everyday rabbit with no magical powers at all except the kind that allowed him to slay slimy dragons, massacre regiments of goblins and save helpless villagers from power-mad sorcerers; mostly, though, he liked to stay at home and swill tea.
Gail Cain, San Francisco, CA
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Bad writing of the Day - Another "winner" in the Bulwer-Lytton bad writing contest:
In the comfortable cottage on the hill (furnished mostly with Victorian oddments and endments) there lived a small, ordinary, everyday rabbit with no magical powers at all except the kind that allowed him to slay slimy dragons, massacre regiments of goblins and save helpless villagers from power-mad sorcerers; mostly, though, he liked to stay at home and swill tea.
Gail Cain, San Francisco, CA
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Joke about Jokes of the Day ...
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The shortest distance between two puns is a straight line.
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The shortest distance between two puns is a straight line.
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Joke of the Day ...
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One thing vampire children have to be taught early on is, don't run with wooden stakes.
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One thing vampire children have to be taught early on is, don't run with wooden stakes.
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Recipe of the Day ...
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Crock Pot Tagine of Squash and Chickpeas With Mushrooms
Total Time:
Prep Time: 15 mins
Cook Time: 8 hrs
USE 3 1/2 TO 6 QUARTS SLOW COOKER
1 tablespoon olive oil
1 onion, finely chopped ...
2 carrots, peeled and diced (about 1 cup)
4 garlic cloves, minced
2 tablespoons minced gingerroot (see tip)
1 teaspoon turmeric
1/2 teaspoon cracked black peppercorns
1 cinnamon stick, piece (2 inches)
8 ounces cremini mushrooms, stemmed and halved
1 (28 ounce) can tomatoes, including juice, coarsely chopped 796 mL
3 cups butternut squash (2 inch) or 3 cups pumpkin, peeled, cubed (2 inch)
2 cups cooked dried garbanzo beans or 2 cups canned chick-peas, drained and rinsed
1 tablespoon liquid honey
1 tablespoon fresh lemon juice
1/4 cup currants (optional)
Directions:
1 In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
2 Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
3 In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
4 TIP: I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.
Total Time:
Prep Time: 15 mins
Cook Time: 8 hrs
USE 3 1/2 TO 6 QUARTS SLOW COOKER
1 tablespoon olive oil
1 onion, finely chopped ...
2 carrots, peeled and diced (about 1 cup)
4 garlic cloves, minced
2 tablespoons minced gingerroot (see tip)
1 teaspoon turmeric
1/2 teaspoon cracked black peppercorns
1 cinnamon stick, piece (2 inches)
8 ounces cremini mushrooms, stemmed and halved
1 (28 ounce) can tomatoes, including juice, coarsely chopped 796 mL
3 cups butternut squash (2 inch) or 3 cups pumpkin, peeled, cubed (2 inch)
2 cups cooked dried garbanzo beans or 2 cups canned chick-peas, drained and rinsed
1 tablespoon liquid honey
1 tablespoon fresh lemon juice
1/4 cup currants (optional)
Directions:
1 In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
2 Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
3 In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
4 TIP: I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.
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Credo of the Day ...
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Sic Gorgiamus Allos Subjectatos Nunc.
(We gladly feast on those who would subdue us.)
-Addams Family Credo
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Sic Gorgiamus Allos Subjectatos Nunc.
(We gladly feast on those who would subdue us.)
-Addams Family Credo
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Monday, June 2, 2014
Recipe of the Day ...
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She calls it a fall soup but squash is available frozen year round.
https://www.youtube.com/watch?v=ydnuaK_rLRU
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Another version -
Vegan Red Lentil Soup
1 tablespoon peanut oil (I prefer olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds (I skip the fenugreek and add a teaspoon of maple syrup instead)
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Directions
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
User comment - You can use sweet potato, instead of butternut squash and use a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sautéed some portabella mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition.
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She calls it a fall soup but squash is available frozen year round.
https://www.youtube.com/watch?v=ydnuaK_rLRU
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Another version -
Vegan Red Lentil Soup
1 tablespoon peanut oil (I prefer olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds (I skip the fenugreek and add a teaspoon of maple syrup instead)
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Directions
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
User comment - You can use sweet potato, instead of butternut squash and use a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sautéed some portabella mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition.
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