Friday, July 27, 2012
Rockin' Out
Wednesday, July 25, 2012
108 F _ what do we do?
iPod Touch 5th generation?
Monday, July 23, 2012
Footprints
Monday, July 9, 2012
It's Never Too Hot For Oatmeal
Toasty Baked Oatmeal
Dry Ingredients:
2 cups Regular Rolled Oats
1 and 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup chopped nuts
1/2 cup firmly packed Brown Sugar
1/2 teaspoon ground Cinnamon
Wet Ingredients:
1 and 1/2 cups Milk
2 large Eggs, well beaten
3 tablespoons vegetable oil or melted butter
1 cup blueberries, cherries, or diced apples
Preheat oven to 325. Mix all wet ingredients well in one bowl. Mix all dry ingredients in one bowl. Combine bowls. Pour into a buttered 8 inch square baking pan. Bake until liquid is absorbed and top is light golden, about 45 minutes. Serve warm with cream, half & half or milk.
Sunday, July 8, 2012
Dressing Up the Beans
Green Beans with Sesame Vinaigrette
From: Gourmet / August 2004
1 and 1/2 lb green beans, trimmed
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds, toasted
Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry. Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
Makes 6 servings.
Saturday, July 7, 2012
Cheer for Cherries
4 cups pitted cherries
1 (2-ounce) package powdered pectin
1/4 cup lemon juice
1 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 and 1/2 cups sugar
Place pitted cherries into a food processor and pulse until coarsely chopped. Pour chopped cherries into a heavy 8-quart saucepan along with pectin, lemon juice, almond extract, salt, cinnamon, cloves, and nutmeg. Bring to a rolling boil. Stir in sugar and return to a full boil. Reduce heat to a slow boil and cook for 3 minutes. Pour into hot sterilized jars, leaving 1/2-inch headspace and seal with canning lids. Process in boiling water bath for 10 minutes or according to your canner manufacturer's instructions. Yield: 5 to 6 half-pints
Thursday, July 5, 2012
Our Garden 2012
Joe and I decided to build a 8'x4' stone planter for our backyard. We built the first one then decided to build a second planter 5'x 3'. It was hard work and should last longer then the raised landscape timber walls. We transferred the birdbath fountain into the new planter. This birdbath was constucted from a stump, old wire hanging basket, and large metal mixing bowl. The fountain is solar powered.
The grandkids and friends have decided the planter makes a wonderful stage.