tag:blogger.com,1999:blog-88807173317797730152024-02-07T19:24:24.328-06:00Doubting ThomasWhen in doubt, do the courageous things. *******
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)*******
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.*******
Doubt is the key to knowledge*******Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-8880717331779773015.post-5127601151507010402012-11-25T17:01:00.001-06:002012-11-25T17:01:32.464-06:00Chicken and Buttermilk Herb Dumplings<p><a href="http://lh5.ggpht.com/-uySGIqFeLU8/ULKjSWrhiVI/AAAAAAAAAn8/gea7qufJ8I0/s1600-h/clip_image001%25255B3%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAOGQim_S5Bs3w7KN3xjMrt4xe52-B43Li3sD-KOjM_9d-VoBuWTL1PCY3hfiesNgx-sj2y53eBMLczqNsPxm0bf-R3ukVrIYv-Hp0ykKcX3cANeGoVDn0IoFmwXgWnttDmGyr5xh0XAz/?imgmax=800" width="244" height="180"></a> <p>This is a delicious and creamy Chicken and Dumplings recipe – perfect for a cold night. If you don’t have time to make your own stock you can simply use canned chicken stock and add 2-3 cups of shredded chicken meat. Try this recipe after Thanksgiving with leftover turkey and stock (if you made it)! <p><b>Directions:</b> <ul> <li>Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and foam as it cooks. <li>When done remove the chicken to a cutting board. Strain and reserve the stock and shred the meat into pieces. <li>Make the dumplings: In a large bowl, sift the dry ingredients together. <li>In a small bowl, using a whisk, lightly beat the eggs, chives, parsley and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together. <li>To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and sauté until the vegetables are soft, about 5 minutes. <li>Stir in the flour to make a roux. Continue to stir and cook for 2 minutes. <li>Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. <li>Add frozen peas and pearl onions. <li>Let sauce simmer until it is thick enough to coat the back of a wooden spoon, about 15 minutes. <li>Stir in heavy cream. <li>Fold the reserved shredded chicken into the sauce and bring up to a simmer. <li>Remove and discard the bay leaves. <li>Using 2 spoons carefully drop heaping tablespoonful's of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded. <li>Let the dumplings poach for about 10 minutes until they are firm and puffy Turn the dumplings over and let poach another 5 minutes. <li>Season with freshly cracked black pepper. <li>Garnish with chopped chives and parsley before serving.</li></ul> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-35633861868205254962012-11-11T16:23:00.001-06:002012-11-11T16:23:14.394-06:00A tiny gingerbread house that perches on the edge of your mug<p><b></b> <p><a href="http://lh4.ggpht.com/-Q8c45mSmTDA/UKAlKRZK48I/AAAAAAAAAks/3_9SVkgPORQ/s1600-h/clip_image001%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wnjNLmyIIhmKytHC9PfNywn-dy88uTn073i0VpE2DqOW0iLd9njAc5ivz9olizjRO0wjdBZ_3MXfCJDWYqs0X4tD_2lU6sy77s7CWGKToCbtgzhIxynuQe2dC7AYN6fbdldOFw3SbN2V/?imgmax=800" width="244" height="164"></a> <p>I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. <p><a href="http://lh4.ggpht.com/-bPU_g0uaMs4/UKAlLJjfJoI/AAAAAAAAAk8/DR6awxltP1w/s1600-h/clip_image002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh3.ggpht.com/-KORNtXxny-8/UKAlLkI40NI/AAAAAAAAAlE/LKWJ0-1nL0Y/clip_image002_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>I had been thinking about those <a href="http://design-fetish.blogspot.com/2009/10/sugar-heart.html">sugar cubes that hook on the rim of a teacup</a> earlier this month, and I was also thinking about <a href="http://www.slashfood.com/2006/11/11/make-3d-holiday-cookies/">3-D cookies</a> and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug. I thought I was being <i>so brilliant</i> but it only took a few seconds to discover that a flat cookie on the edge of a mug has already <a href="http://bakingbites.com/2009/04/coffee-cup-cookie-cutters/">been</a> <a href="http://www.kitchencritic.co.uk/2009/10/cup_adorning_cookie_cutters.html">done</a>. So I started wondering what else I could do. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPWvcbeAdBCoAQjcxWNeWk9mn8CLIT0E0YzFDKChQbZtSDLeMC72vvIVMUiIj8DMVuBYv6m3Q7v7UObytJR1S28Yp0IAO5Y8AMeswb1ASlYnSs5gaeHvKlJN0JBWt0d98_ZO8aQ3w0F93/s1600-h/clip_image003%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh3.ggpht.com/-_h5O9M_m9h4/UKAlM_KPUuI/AAAAAAAAAlU/60LcmYp3mzA/clip_image003_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCapjOMm9Ux5LEhbTmsV-4af5wSYGb4NqRB2PLsgNHUYMA24yECNe_G-exqZLD1KRliB_-4YskK8axFLLdNd4ndfg8NFgkJfI1hu3lFKLsDLa2jS7Idr0irzNniiGGEksCILtbDUzf2RZ/s1600-h/clip_image004%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="http://lh4.ggpht.com/-TyVQOrQfZYw/UKAlNjxdHnI/AAAAAAAAAlk/olrptXirHPk/clip_image004_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>My only instruction is that you should make sure that the wall pieces are to be sandwiched on the inside of the door pieces that way the roof fits on properly. I found that a 3/8ths inch door, or slot, fits most mugs but the 1/2 can be used for your really big and heavy mugs. <a href="http://lh3.ggpht.com/-uFYJK5ozQR4/UKAlOP-imgI/AAAAAAAAAls/68t5OtxU0WQ/s1600-h/clip_image005%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh5.ggpht.com/-L35iXbygmo4/UKAlOlAyuPI/AAAAAAAAAl0/c9FTVAP83io/clip_image005_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>I used the <a href="http://www.marthastewart.com/recipe/gingerbread-snowflakes?autonomy_kw=gingerbread,%20cookies1">Gingerbread Snowflake</a> and the <a href="http://www.marthastewart.com/recipe/royal-icing-for-gingerbread-houses?autonomy_kw=gingerbread%20house">Royal Icing</a> recipes from marthastewart.com. <p><a href="http://lh4.ggpht.com/-Vxjzeax7ONA/UKAlO_7UrSI/AAAAAAAAAl8/zzPb09Lxuy0/s1600-h/clip_image006%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQguvGM27TbxodsPi8vdPMxT7a1L83jJjdgdWQPm2G9413iVhN_eooYZa4zPNCxrN5ySPevPxMbeDZEBTCU0SbUPYgGAqcCJ5nRKQZEOzKU7jf2xXKcFuY2exeFeu3kT63JbcGlJL2tAtE/?imgmax=800" width="244" height="164"></a> <p>I rolled it out onto a sheet of tin foil at 1/8th inch thick. I skipped a silicone mat because I use a paring knife for the corner details and didn’t want to accidentally cut down to the layers of glass fibers, and after some trial I found that parchment paper will warp after being chilled and then stuck in an oven which can distort some shapes. <p><a href="http://lh4.ggpht.com/-l9VpY6KOZjM/UKAlPecGx2I/AAAAAAAAAmM/nuZb3Kx5ax8/s1600-h/clip_image007%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7TY0uSM_BsADHgJMwp9OtZGmbA1EftRWuipGy7ROzLg5CMkP2W73FAmNs2IDzgfduaZ4XNyhpUftZ4CzQ_XLSzGD2K7CPe8DfhgEqZ0hJMrsOczn1NvLeTXg1SRRtOFVOIMzkI5pm1Vd/?imgmax=800" width="244" height="164"></a> <p>I used a dull sewing pattern roller (like a small pizza cutter) to go around most sides. You can do all of one side than turn the entire sheet of tin foil 90 degrees to do all of the next side, this makes the process go a bit faster. Try to fit all the pieces for each individual house in the same batch, I found my batches browned differently from each other. Lift the excess dough up from the tin foil, not moving your cut out shapes at all; this will help them keep their shape. Then slide the tin foil sheet onto a cookie sheet and put both in the freezer for about 15 minutes, you want the dough really well chilled before baking. <p><a href="http://lh6.ggpht.com/-Fz0-GHY3BeA/UKAlQO5xcWI/AAAAAAAAAmc/pcrQiluJ88E/s1600-h/clip_image008%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="http://lh6.ggpht.com/-4Ier4Qifd6U/UKAlQorrTqI/AAAAAAAAAmk/ln6XgTM4gqU/clip_image008_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>I used a (well cleaned) flat head screwdriver to get in the detail around the doors, then a paring knife to make sure the corners are cut cleanly. <p>Here are some tips, most of these are in the recipe but I don’t want you to overlook them: <ul> <li>After making it divide the dough into thirds (I made half a recipe) wrap in plastic wrap and chill in the fridge for at least an hour, preferably overnight. Make the royal icing while it’s chilling, you’ll need it before you make all the gingerbread you are planning on. <li>Roll the dough out to 1/8th of an inch. It seems impossibly thin but you be cutting the shapes and pulling the excess dough from around them so your pieces won’t be too disturbed. Feel free to nudge your shapes back into squares before chilling them again. <li>Preheat the oven, roll the dough out on tin foil, cut your shapes and lift off the excess dough, slide the tin foil onto your cookie sheet, now put the cookie sheet into the freezer for at least 15 minutes before baking. This will keep the gingerbread from spreading too much. <li>Make a single test house with your chosen door width. This sounds like a pita, and it will be, but it will be far less trouble than the frustration of finding none of your finished houses fit on mugs. Knowing now that you need to cut a wider door is worth it. <li>I found that dough chilled for only an hour puffed up quite a bit, but didn’t necessarily spread if the cut out shapes were chilled in the freezer. Dough that had been in the fridge overnight, or even the second day (it’ll keep for a few days) puffed up quite a bit less, perhaps because the baking powder had lost its mojo by this time? <li>If you suspect your intended mugs are thicker and sturdier than usual grab some cardstock or a magazine insert and cut a few different slots — 1/4, 3/8 and 1/2 inch wide, about two inches deep (or tall). The one that slides easily onto the edge of you mug and even has a little wiggle room is the width you want for your door. <li>If your gingerbread should spread and the doors look too narrow to you, you can trim them when the gingerbread is just out of the oven before it sets and cools too much. I suggest a paring knife and trimming just a bit from either side of the door.</li></ul> <p><a href="http://lh4.ggpht.com/-fcnWBdh6DEc/UKAlRCiPcYI/AAAAAAAAAms/DW2DpSqqrFA/s1600-h/clip_image009%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="http://lh5.ggpht.com/-OCwVrd_8MJ0/UKAlRjvuPsI/AAAAAAAAAm0/TAwXEEkppXo/clip_image009_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>I decided to only decorate the roofs for now. I might make these again next year, and get more detailed with the decorations. I used a variety of sugars and sprinkles. One note, I discovered that candy cane dust will stick together so well that it will not show any piping detail beneath it. I liked the way regular sanding sugar made the roof sparkle a bit, though I couldn’t capture the cuteness in my pictures. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mIh9_g-l-G1jYzW47rFjxCH_m70x6DZ_NqP0UY3VHAYUTi3TQYFT3rstdcYEzEri0hAhllzlALNjrpfSixMfDI0LSN4JSrXYWfPIeh_YNKYHJc61fZxQYHsl2DkkL0rSKyYJyaqzv5Mw/s1600-h/clip_image010%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="http://lh3.ggpht.com/-WvDLD94HPs8/UKAlSX9JhLI/AAAAAAAAAnE/UqhsaBOLedk/clip_image010_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>Don’t fill your mug of hot chocolate too full, you don’t want the bottom of your gingerbread house to get soggy. <p><a href="http://lh3.ggpht.com/-L741nlS-8p8/UKAlSuNct2I/AAAAAAAAAnM/uAeT4SP0fwo/s1600-h/clip_image011%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="http://lh3.ggpht.com/-zBAoNVvvgeE/UKAlTOZOhYI/AAAAAAAAAnU/-CQguUbqjoQ/clip_image011_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>Can you tell the crushed candy cane one was my favorite? <p>I would be these would be fantastic made out of sugar cookie or shortbread dough. You could certainly leave them undecorated, or perhaps press sanding sugar into the roof pieces before baking. On the other hand I’m curious to see what one would look like covered in pieces of tiny candies. I’m also planning on making house-shaped marshmallows that will fit on the edge of the mug. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONIkm5OFawATErgvPX6HJA7JmtL_t8-p1L3OXUOaugi8GBI6GH_iVDqGJYYJrKMbSStkljfsFLHKL9bnqzMCdW6h6enuuMPXJeBGqhCbsizXRnDfAt726QX7tzn5Y7UYn1BZuiZ_OtJzK/s1600-h/clip_image012%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRFjpu50Fi7XbKwaTJDNcY7xizmi3l-BFYkcc1XGBhDE7vNjqrWMO3UHQXYMKqzo55-Olb1aB5JZ3WlTPGi7EWk53wuYA5IJAo81pc6Syq-ky_RjWt6x7mAef0kaABMLqdIuY3wghV7jZ/?imgmax=800" width="244" height="164"></a> <p><b>update:</b> I made a few variations including a chimney and a version made out of sugar cookie dough which you might be interested in. <p><a href="http://www.notmartha.org/archives/2009/12/22/tiny-gingerbread-houses-a-few-variations/"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kBbWU8jxmdxQ8kkB-y2kSCTXzl4DShkYiEankd-om8A5g_fCsWU10DBjhtBQaok4L-mt-1Gjo6d3Mx3wv3ng7WRxeS1D7v9sPVwCdhxb41v6_viH1jV_6xRgpQHW2YDiCUqqlb_nqbEc/?imgmax=800" width="244" height="164"></a> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-29039261654670622022012-02-25T11:58:00.001-06:002012-02-25T11:58:29.133-06:00February 25 is National Clam Chowder Day!<p>I know you’ll really enjoy this one: <p><strong>Ingredients</strong><a href="http://culinarycarrie.com/wp-content/uploads/2012/02/chowder-3A.png"><img title="North Coast Clam Chowder" alt="" src="http://culinarycarrie.com/wp-content/uploads/2012/02/chowder-3A-300x198.png" width="300" height="198"></a> <ul> <li>4 strips bacon, diced small <li>1 medium onion, diced small <li>1 stalk celery, diced small <li>2 large white potatoes, diced small <li>1 tsp dried thyme leaves <li>2 cans chopped clams, juice reserved <li>1 bottle clam juice <li>1 Tbsp flour <li>1 Cup milk <li>1/2 cup heavy cream <li>1 Tbsp fresh flat leaf parsley, minced</li></ul> <p><strong>Preparation</strong><a href="http://culinarycarrie.com/wp-content/uploads/2012/02/clam-chowder-day-tomorrow.png"><img title="National Clam Chowder Day is February 25" alt="" src="http://culinarycarrie.com/wp-content/uploads/2012/02/clam-chowder-day-tomorrow-300x300.png" width="300" height="300"></a> <ol> <li>Cook bacon piece in large stock pot until well browned <li>Add onion and cook until translucent <li>Add celery and dried thyme leaves <li>Add juice from both cans of clams (not the clams, just the juice) <em>plus</em> bottle of clam juice <li>Add potatoes and cook until tender. About 20 minutes. <li>Add clams <li>Mix 1 Tbsp flour into cold milk, then pour into stock pot. Stir well <li>Bring to a simmer, stirring often <li>Add cream and reduce heat to a slow simmer <li>Garnish with fresh minced parsley to serve</li></ol> <p>Makes 6 servings. <p>Enjoy! <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-44143363303428156032011-12-24T01:39:00.001-06:002011-12-24T01:39:13.330-06:00'Well, Mr. Potter, In My Book He Died A Much Richer Man Than You'll Ever Be.'<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZx9-bu0wjRZNVjjIyjKYJ3LPsEajLztVeuVwhzOWHtoYrW0FmO1UBds_LePqm9rlf9yKS4Y1dKh-6MO20_9xh2U8QVz2IxCwoobEJbBFfIWFRf03_OsiIxdDb1v2EcCAOZ3jBpyGP7TC/s1600-h/01aaa-it'ssawonderful.jpg"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZx9-bu0wjRZNVjjIyjKYJ3LPsEajLztVeuVwhzOWHtoYrW0FmO1UBds_LePqm9rlf9yKS4Y1dKh-6MO20_9xh2U8QVz2IxCwoobEJbBFfIWFRf03_OsiIxdDb1v2EcCAOZ3jBpyGP7TC/s400/01aaa-it'ssawonderful.jpg"></a> <blockquote>Sixty-six years ago on Christmas eve, George Bailey was at the end of his rope and was about to jump off a bridge in Bedford Falls, New York. So began the beginning of the end of <em>It’s A Wonderful Life</em>, a movie that I never tire of seeing this time of year. <p>Even when I was at my most cynical, <em>It’s A Wonderful Life</em> was never corny. On one very lonely Christmas Eve, it helped me through a long night, while with every passing year its message -- considered too simplistic by the movie's few critics -- continues to humble and inspire me. <p>That message reverberates even more strongly in these troubled times: Each of us, no matter how insignificant we may seem, has the power to make a difference. And that the true measure of our humanity has nothing to do with fame or money, but with how we live our life. <p>If it’s been a while since you’ve seen <em>It’s A Wonderful Life</em>, check your TV listings or download it from Netflix. If you’ve never seen it, you owe it to yourself to do so. <p>Oh, and have yourself a happy holiday. See you next year.</p></blockquote> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-16305826481636407412011-12-02T17:37:00.001-06:002011-12-02T17:37:05.860-06:00Cookies in a Jar<p><b>These cookie mixes in mason jars make fun and </b><b>are sure to be a big hit with everyone you give one to!</b> <p><b>Follow the steps below to make your own cookies in a jar. Start out by gathering the basic supplies you will need. Then pick a recipe and gather together those ingredients. Finally, you can fill and decorate the jar. Don't forget to print out a recipe gift card to include with the cookies in a jar.</b> <p><b>These cookie in a jar mixes, complete with recipe gift tag, were loved by everyone on our gift giving list and I hope everyone you give them too feels the same way! Be creative when you make your jars, and make sure you add your own personalized, finishing touches!</b> <p><b>Gathering Supplies</b> <p><b>Start off by gathering these basic supplies. You will use the same basic supplies no matter what recipe you choose.</b> <p>· <b>Quart Size Canning Jars with Lids</b> <p>· <b>Scrap Fabric</b> <p>· <b>Ribbon</b> <p>· <b>Glue</b> <p>· <b>Paper</b> <p>· <b>Recipe and Required Ingredients (below)</b> <p><b>Filling the Jar</b> <p><b>Follow these simple instructions when you are ready to start filling your jars with the cookie ingredients.</b> <p><b>1. </b><b>Thoroughly wash and dry the jars and lids.</b> <p><b>2. </b><b>Pick a recipe from below and gather your ingredients.</b> <p><b>3. </b><b>Use the instructions and tips from the recipe you choose and fill the jar!</b> <p><b>Choose a Recipe and Printable Tag</b> <p><b>Browse through the recipes below and choose your favorite to try or you can simply try them all!</b> <p><b></b> <p><b>Decorating the Jar</b> <p><b>Use your imagination and these suggestions to decorate your jars.</b> <p><b>1. </b><b>Fabric:</b><b> Cut a circle out of the fabric that is 6- to 8- inches across. (I traced around the top of a bowl!) Place the round section of the jar's lid on the jar and center the fabric on that. Screw the other section of the lid in place to hold the fabric. Fluff out the fabric where it comes out from under the lid.</b> <p><b>2. </b><b>Recipe:</b><b> Print out your choice of the printable recipe card/gift tag that goes with the recipe you chose. Trim closely around the recipe and graphic. Put a small piece of scotch tape on the upper right-hand section of the 'Printable Gift Tag' recipe (right behind the top edge of the graphic). This is to give it a little extra strength. Use a hole puncher and make a small hole in the taped corner.</b> <p><b>3. </b><b>Ribbon:</b><b> Cut an approximate 3-foot piece of ribbon. I actually used 2 pieces of ribbon with colors that matched the fabric. Thread the ribbon through the hole in the 'Printable Gift Tag' recipe. Wrap the ribbon around the metal of the jar lid and tie it into a bow. Secure in place with a small dab of glue behind the bow and in the back.</b> <p><b></b> <p><b>Special Butterscotch Chip Cookies in a Jar</b><b></b> <p><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6wHXGgMzT7y_UrMaZX6wNCDHH9yF_isnonbQYiQ4u7a_Swyajg8iebAMgByKPWgYshg_XpxUNN8VHGWtmjw6y5QfPKsSFFyzHY5ocBpHDp6khzqodBvrT0zyXR8a230l68_E64iUSgpD/s1600-h/clip_image001%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh3.ggpht.com/-0JWWzYqgsEs/TtlhF592DsI/AAAAAAAAAjY/8TZt9QTA1Wk/clip_image001_thumb.jpg?imgmax=800" width="244" height="244"></a></b><b></b> <p><b>Ingredients</b> <ul> <li><b>1 1/8 cups all-purpose flour</b> <li><b>1/2 teaspoon baking soda</b> <li><b>1/4 teaspoon salt</b> <li><b>1/4 teaspoon baking powder</b> <li><b>1/2 cup packed brown sugar</b> <li><b>1/2 cup white sugar</b> <li><b>1 cup flaked coconut</b> <li><b>1 cup high protein crisp rice and wheat cereal</b> <li><b>3/4 cup butterscotch chips</b> <li><b>1/2 cup chopped pecans</b></li></ul> <p><b>Directions</b> <p><b>1. </b><b>Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions: </b> <p><b>2. </b><b>Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes. </b> <p><b>Cranberry Hootycreeks</b><b></b> <p><b><a href="http://lh6.ggpht.com/-6w012LfN1VI/TtlhGMEQEXI/AAAAAAAAAjg/uQiEyTbmUIw/s1600-h/clip_image002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh3.ggpht.com/-B1N7Mdfx-zQ/TtlhGENVDcI/AAAAAAAAAjo/sxVODAO72Vw/clip_image002_thumb.jpg?imgmax=800" width="244" height="244"></a></b><b></b> <p><b>Ingredients</b> <ul> <li><b>5/8 cup all-purpose flour</b> <li><b>1/2 cup rolled oats</b> <li><b>1/2 cup all-purpose flour</b> <li><b>1/2 teaspoon baking soda</b> <li><b>1/2 teaspoon salt</b> <li><b>1/3 cup packed brown sugar</b> <li><b>1/3 cup white sugar</b> <li><b>1/2 cup dried cranberries</b> <li><b>1/2 cup white chocolate chips</b> <li><b>1/2 cup chopped pecans</b></li></ul> <p><b>Directions</b> <p><b>1. </b><b>Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. </b> <p><b>2. </b><b>Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks. </b> <p><b></b> <p><b>Best Ever Chocolate Chip Cookies In A Jar</b> <p><b><a href="http://lh4.ggpht.com/-OpqSw602r-Y/TtlhGUTl2pI/AAAAAAAAAjw/LNmxnNYXwb4/s1600-h/clip_image003%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh4.ggpht.com/-JWUIBs1gxbQ/TtlhGq4YFFI/AAAAAAAAAj4/YQnokElUEKU/clip_image003_thumb.jpg?imgmax=800" width="244" height="244"></a></b><b></b> <p><b>Ingredients</b> <ul> <li><b>1 2/3 cups all-purpose flour</b> <li><b>3/4 teaspoon baking soda</b> <li><b>1/2 cup white sugar</b> <li><b>2 cups semisweet chocolate chips</b> <li><b>1/2 cup packed brown sugar</b></li></ul> <p><b>Directions</b> <p><b>1. </b><b>Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. </b> <p><b>2. </b><b>Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. </b> <p><b></b> <p><b></b> <p><b>Holiday Cookies in a Jar</b> <p><b></b> <p><a href="http://familyfun.go.com/assets/cms/recipes/cookies-in-a-jar-christmas-recipe-photo-420-FF1200GFTKTA10.jpg"><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="http://lh5.ggpht.com/-_QSBm6QMi0k/TtlhGk29nsI/AAAAAAAAAkA/gBIStvZtU_M/clip_image004%25255B3%25255D.jpg?imgmax=800" width="244" height="244"></b></a><b></b> <p><b>Ingredients</b> <ul> <li><b>1/4 cup sugar</b> <li><b>1/2 cup packed brown sugar</b> <li><b>1 1/2 cups all-purpose flour</b> <li><b>3/4 teaspoon baking soda</b> <li><b>1/4 teaspoon baking powder</b></li></ul> <ul> <li><b>1/2 cup chocolate-covered candy (such as holiday M&M's or Hershey's Holiday Candy Coated Bits)</b> <li><b>1/2 cup rolled oats</b> <li><b>1/2 cup cocoa crisped-rice cereal (or regular flavor)</b> <li><b>1/2 cup white chocolate chips</b></li></ul> <p><b>X </b> <p><b>Instructions</b> <p><b>1. </b><b>In a 1-quart widemouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition (use the blunt end of a table knife or a wooden spoon to level and tamp down each layer). Screw on the cover (see Wrapping It Up for a note on securing a ribbon beneath the threads) and prepare a gift tag with the following instructions: "To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen."</b> <p><b></b> <p><b></b> <p><b></b> <p><b>Oatmeal Raisin Spice Cookies in a Jar</b> <p><b><a href="http://lh3.ggpht.com/-u0AFX2MCgb0/TtlhHs2Hb8I/AAAAAAAAAkI/KuKSMOSPFM8/s1600-h/clip_image005%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl9g0DNQOdgJl95ouy6yAgGIpTHM8-LJLVmdl5kuBXOhG2X_DI34HwgdeX7p4FZdReYzgnoMJjJWObYhQgxUJSU9ln8o35TPQw0hwH9hNsDRZL_gUEyhbD6n6tFH74GcOvNU8QgdKQ4ZX/?imgmax=800" width="193" height="244"></a></b><b></b> <p><b>Makes about 36</b> <p><b>3/4 cup packed brown sugar<br>1/2 cup white sugar<br>3/4 cup raisins<br>2 cups rolled oats<br>1 cup all-purpose flour<br>1 teaspoon ground cinnamon<br>1/2 teaspoon ground nutmeg<br>1 teaspoon baking soda<br>1/2 teaspoon salt</b> <p><b>Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. <br>Instructions to attach to jar:<br>Oatmeal Raisin Spice Cookies<br>1. Empty jar of cookie mix into large mixing <br>bowl. Use your hands to thoroughly blend <br>mix.<br>2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.<br>3. Mix until completely blended. You may need to finish mixing with your hands.<br>4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.<br>5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. <br>Makes 3 dozen cookies.</b> <p><b></b> <p><b>Brownie Mix in a Jar</b> <p><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JjIuCReDRwPhyphenhyphenPSQZ5uD5qQXPmZhlRzdnWhKLFSv0wASecQDixRIilQmq3oBAZwu3kKdKN1XoyDJORuZEBGKQMUUeaYVxpV3VyWHXg3UWp5N71iGiNFIf35SM1gwCq1lmRUmQS4GHU5y/s1600-h/clip_image006%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq3pqcEPeyGQ3TbmQ-uUu1Foloe63J8XJ1fnafesilAA12rinanp6ZqsS9JHLX4vDw6TgeGPZ3THiaNRJSthSPtkmaREQkNfhSQW2qP0hNB0QnYF0-1NqPIJOVEHN3e2nfEFBwXm-gleJ/?imgmax=800" width="244" height="244"></a></b><b></b> <p><b></b> <h4>Ingredients</h4> <ul> <li><b>1 cup all-purpose flour</b> <li><b>1/2 teaspoon baking powder</b> <li><b>1/4 teaspoon salt</b> <li><b>1-1/2 cups sugar</b> <li><b>1/3 cup HERSHEY'S SPECIAL DARK Cocoa</b> <li><b>1 cup REESE'S Peanut Butter Chips or HERSHEY'S Premier White Chips</b> <li><b>1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate </b></li></ul> <h4>Directions</h4> <ol> <li><b>1 Stir together flour, baking powder and salt in a small bowl.</b> <li><b>2 Layer the ingredients in a clean 1-quart glass canister or jar in the following order (from bottom to top): sugar, cocoa, flour mixture, peanut butter chips and small chocolate chips. Tap jar gently on the counter to settle each layer before adding the next one.</b> <li><b>3 Cover jar and attach baking directions (see below). Makes 1 gift jar.<br>Baking Directions: Heat oven to 350°F. Grease and flour an 8-inch square baking pan. Combine 1/2 cup (1 stick) melted and cooled butter and 2 slightly beaten eggs in a large bowl. Gently stir in jar contents. Spread in prepared pan. Bake for 35 minutes. Cool in pan. Cut into bars. Makes 16 bars.</b></li></ol> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com2tag:blogger.com,1999:blog-8880717331779773015.post-31952409253666304602011-12-02T00:56:00.001-06:002011-12-02T00:56:31.400-06:0040 Home Made Christmas Gift Ideas ~ For Men<p><b>Laptop, iPad, and Kindle Cases</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/123.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZTuIAW5Is6xU94oDAb_2JWJ9HIdrbD1uD2nCJh8K7dkhfceitlyuqNnBoRkvlPYh0mV9MGR9MveYXtatzAx0NG4NEW3sEcQM34Acz7qYnLxU74xk4Q8JSqNe5nne0q3o12criO3IUdLj/?imgmax=800" width="244" height="213"></a><i>{Just change the color of the fabric for a dude}</i> <p>1. <a href="http://go.tipjunkie.com/hm/746/www.polkadotchair.com/2011/03/padded-ipad-case-tutorial.html">Padded iPad Case Tutorial</a> – For the person that has everything (aka an iPad or iPad2) this cute case is the perfect gift to complement their new toy. A great tutorial with lots of pictures. <p>2. <a href="http://go.tipjunkie.com/hm/490/thecottagehome.blogspot.com/2010/10/laptop-kindle-i-pad-sleeve-tutorial.html">Laptop/Kindle/iPad Sleeve Tutorial</a> – This pattern can be made for any size laptop, Kindle, or I-Pad by adjusting the measurements accordingly. Lindsay also gives suggestions for making a more “manly” if you are giving it to a guy. <p>3. <a href="http://go.tipjunkie.com/hm/434/katydiddys.blogspot.com/2011/01/mp3-player-fabric-sling.html">Treadmill iPod Holder</a> – Speaking as a person who has knocked my ipod off the treadmill, I think this is genius! A perfect gift for the man in your life who is trying to exercise more. <p>4. <a href="http://go.tipjunkie.com/hm/723/www.thimble.ca/?p=1443">Travel Organizer Tutorial</a> – This travel organizer will help them keep their documents organized and easy to find. The people behind them in the security line will appreciate it. <p><b>Gifts of Comfort</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/40.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUD1Z0tUzW7iqPjLz9WKQ5aYA6hXaWwa3aqtOyA8m0FGXgr1cbVCWDe6hnSDV6nGNHjAbjtSnMYkhRrtkL5adBkR-uvQB0Ry5C_fctFpo5E_5_f3-G1RVe-0oDvKoE8x3WbrsuTKdBsM7J/?imgmax=800" width="244" height="166"></a> <p>5. <a href="http://go.tipjunkie.com/hm/794/sew4home.com/projects/storage-solutions/850-spring-clean-a-tidy-week-sofa-caddy">How To Make a Remote Caddy </a>- Here is to wishing the new homeowners never lose their TV remote. This detailed sewing tutorial will show you how to make a remote caddy to help that dream become a reality. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/131.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh3.ggpht.com/-2J06k5rXEck/Tth2lFWOGbI/AAAAAAAAAhM/x2kiUKM4zXA/clip_image003%25255B3%25255D.jpg?imgmax=800" width="244" height="213"></a> <p>6. <a href="http://go.tipjunkie.com/hm/944/stephanieathome.blogspot.com/2011/03/too-hot-to-handle.html">Laptop Lap Desk Tutorial -</a> This laptop lap desk is ideal for the avid laptop user. It will prevent you from getting those pesky burns on you legs when your computer heats up, plus there is a handy chalkboard for jotting down notes. (You can also place a notepad there if you prefer.) <p>7. <a href="http://go.tipjunkie.com/hm/170/733blog.blogspot.com/2010/11/mp3-player-pocket-pillowcase.html">A MP3 Player Pocket Pillowcase </a>– it is exactly what it sounds like. There is a pocket with strap to hold an MP3 player while napping or relaxing. Keeps that MP3 player right where you want it. <p>8. <a href="http://go.tipjunkie.com/hm/486/ocd-obsessivecraftingdisorder.blogspot.com/2011/01/birthday-quilt-for-my-little-hockey.html">Ice Hockey Quilt </a>- Such a fun and original quilt idea for the ultimate hockey fan! <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/130.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgVrDUBRtupFhTpzqM2syZtzSeS8NLcHRCysl8o-qOeszeiM8r_59T_Q0YEpwbBVUQZUPMZDVM1INUSMEN6PrzO0u2s2doBr9hilUDKzu3D3EfhaoasXrM6tK9ymTNgsy1xSirIB76xQT/?imgmax=800" width="244" height="213"></a> <p>9. <a href="http://go.tipjunkie.com/hm/867/tosewwithlove.blogspot.com/2010/12/aromatic-heat-pack-with-belt-tutorial.html">Aromatic Heat Pack Belt </a>- A stay-put heat pack pillow with case and belt is the perfect get well gift for someone you know who is feeling a little under the weather. If the heat pack doesn’t make them feel better, knowing you care will. <p>10. <a href="http://go.tipjunkie.com/hm/1097/www.aspoonfulofsugardesigns.com/2011/06/winter-warmers.html">Homemade Heating Packs With Lavender</a> – This simple sewing project makes a useful get well gift, and you can customize it with your choice of aromatherapy for a little extra indulgence. My preference is lavender, but you can also add mint, eucalyptus, or cloves. <p>11. <a href="http://go.tipjunkie.com/fd/138/thefamilyscientista.blogspot.com/2010/06/hotcold-neck-wrap-for-dad.html">A Hot/Cold Neck Wrap</a> is the perfect gift for any dad, grandpa, or husband out there. Wouldn’t your dad/husband love to have a cold wrap around their neck after mowing the lawn on a hot summer day or a warm wrap for those aching muscles?! <p><b>Grill & BBQ</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/132.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh6.ggpht.com/-NfMgsqXE9FY/Tth2lqS31WI/AAAAAAAAAhY/iiww7jHBSeo/clip_image005%25255B3%25255D.jpg?imgmax=800" width="244" height="151"></a> <p>12. <a href="http://www.sillypearl.com/2011/06/bbq-worthy-hanging-towels.html">BBQ Worthy Hanging Towels</a> – Make your honey some manly towels that he can use for the BBQ and keep your kitchen one’s clean. {snicker} <p>13. <a href="http://go.tipjunkie.com/fd/391/craftwhatever.blogspot.com/2011/06/tutorial-fathers-day-grillin-towel.html">Grillin’ Towel Tutorial</a> – Use this tutorial to make a grill towel Dad will love…perfect Father’s Day gift! There are five styles in all. All come with the man-stamp-of-approval. <p><b>How To Make Cuff Links</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/133.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KBjujdVyyzKRngVsjimANGjUb7T2lJO0irngMX9cknChQJhbvzuCzj_u37xZhxUvemKZlukCdEVcfjwCNrzWYLT4rZqwvy9nHkZcDed1NBvk3pSGs4t6IURP_20e9NbK9a6z0d0l_bm-/?imgmax=800" width="244" height="112"></a> <p>14. <a href="http://go.tipjunkie.com/fd/247/www.purlbee.com/monogrammed-cuff-links/">Monogramed Cufflinks</a> – Turn a pair of thrift store cuff links into a personalized, monogram set for Dad this fathers day. <p>15. <a href="http://go.tipjunkie.com/fd/319/www.smallfineprint.com/2011/02/custom-cuff-links.html">Custom Cuff Links </a>- Use Dad’s favorite picture of his little ones to make these personalized cuff links. I am sure Grandpa would love a pair of his own too. <p><b>Tie Craft Ideas</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/134.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTheymXGvDfqKiSRQIlxsQSWFyenhHNShg8d3y0xWVQ1bblmQdrW1wjmwd-wxzl0ZqxK0Tb5VtC_eDyEs-AHYuTmWBra8HERfDImUcPBEI3aD_VTJUsFboeRN6lRoh9B0VghS4w6T9YLY/?imgmax=800" width="244" height="151"></a> <p>16. <a href="http://go.tipjunkie.com/fd/173/www.misscraftypants.com/2010/05/fathers-day-tie-napkin.html">Tie Napkins </a>- A funny handmade gift for dad or a cute bib napkin for everyone to use at your <a href="http://www.tipjunkie.com/fathers-day/">Father’s Day</a> dinner. This simple applique can be tackled by even a beginning sewer. <p>17. <a href="http://go.tipjunkie.com/fd/332/www.luvinthemommyhood.com/2009/05/dads-tie-to-gadget-case-tutorial.html">Dad’s Tie Gadget Case Tutorial </a>- Turn one of Dad’s old ties into a handy and fashionable gadget case. This free downloadable tutorial will show you how to transform a tie into a cover for some of Dad’s favorite gadgets. <p><b>For The Office</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/48.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="http://lh3.ggpht.com/-MISa5JBypio/Tth2lz6j70I/AAAAAAAAAhw/1BfNOIoATyM/clip_image008%25255B3%25255D.jpg?imgmax=800" width="244" height="164"></a> <p>18. <a href="http://go.tipjunkie.com/fd/109/zitzmanfam.blogspot.com/2010/06/hey-i-can-do-that-fathers-day-gift.html">‘My Hero’ Scrabble Frame </a>- Edit photos of your kids to black and whitefor the background and then search for sayings out scrabble tiles. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/135.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXIEo-QCg1uN_zkclAiUG-dai1ZDa3WxN2FnmP1DCv-djHqWSJcW5X83POJw622qdZVxLGX5eH0GauDi1eH2earAMpNq0udq4ankgqVw__ArwO0Es_IAkpE9mQVvRpmNqYITAj7jQMR9d/?imgmax=800" width="244" height="213"></a> <p>19. <a href="http://go.tipjunkie.com/fd/259/tresfrenchhens.blogspot.com/2010/11/framed-hand-prints.html">Framed Family Handprints</a> – Get the whole family in on the crafting action this Father’s Day. Have each family member trace their hand on coordinating patterned paper and frame it for a keepsake Dad will love on Father’s Day and all year long. <p>20. <a href="http://go.tipjunkie.com/fd/111/babygotcraft.blogspot.com/2010/06/quick-dads-day-decor.html">Creative Dad’s Day Decor Frame </a>- You’ll use an old shirt of Hub Dub’s, a Dollar Store picture frame, and iron-on leftovers, a white buttoned up shirt, and an old tie. <p>21. <a href="http://go.tipjunkie.com/hm/585/lindsay-thelees.blogspot.com/2011/02/diy-tile-coasters.html">Photo Coasters Tutorial -</a> These photos coasters are any easy, fun and affordable gift. Great for grandparents who are always looking for a new way to show off photos of the grandkids. <p>22. <a href="http://go.tipjunkie.com/hm/515/mmscrapshoppe.blogspot.com/2011/01/digital-photo-frame-makeover.html">Digital Photo Frame Makeover</a> – Love the idea of a digital photo frame but want to make it match your man’s personality, follow the tutorial but put your own twist on it. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/136.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="http://lh6.ggpht.com/-tI9Nd75Lx3U/Tth2mSPE5PI/AAAAAAAAAiA/AR2dVsxF9mU/clip_image010%25255B3%25255D.jpg?imgmax=800" width="244" height="213"></a> <p>23. <a href="http://go.tipjunkie.com/hm/1152/by-jen.blogspot.com/2011/02/my-husbands-world.html">How to Make a Tissue Photo Globe</a> – Jen made this globe for her husband’s 40th birthday, covering it with photos of the past 40 years. This would be a great anniversary, mother’s day or father’s day gift. <p>24. <a href="http://go.tipjunkie.com/hm/456/anounceofcreativity.blogspot.com/2011/01/tutorial-2011-star-desktop-calendar.html">Star Desktop Calendar With Photos </a>- A fun and useful gift that the man in your life can use all year long. <p>25. <a href="http://go.tipjunkie.com/hm/1032/www.theidearoom.net/2011/06/diy-soda-can-coasters.html">Soda Can Coaster Tutorial </a>- You’ve seen the soda can flowers, right? Now you can take your pop cans to the next level with these fun coasters. A great way to add a splash of color to any family room, patio or office. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/56.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cc3Hm8cEc18OiNjfDVxHFi6Y5yXI_k3jY5rgWpan9sE6Thgel0VJBVWytoq9aXMAU5i2-RvZo565j5EujnMYLMjQWb67U31POoCYiWdnZYSMYgGj-dbx6H6t47AHo2SsQeoZWfYzldrV/?imgmax=800" width="244" height="244"></a> <p>26. <a href="http://go.tipjunkie.com/hm/938/www.greenisuniversal-reuse.com/home-decor/monogram-letter-recycled-wine-corks">Wine Cork Monograms</a> – Turn old wine corks into a beautiful monogram that can be hung on the wall for show or to be used as a message board. <p><b>Free Printables</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/58.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="http://lh3.ggpht.com/-LBuaa0sd4Gc/Tth2m4TzA1I/AAAAAAAAAiQ/Rr2xf78oAPw/clip_image012%25255B3%25255D.png?imgmax=800" width="244" height="244"></a> <p>27. <a href="http://todaysfabulousfinds.blogspot.com/2011/05/fathers-day-subway-art-2-designs-17.html">Dad Subway Art: 2 Designs</a> – 17 Color Choices – most of us have a father figure, whether it’s our Dad, Grandpa, or someone else we are close to that we can look to as an example for direction and guidance in our lives–like a compass. <p>28. This <a href="http://go.tipjunkie.com/fd/237/thepinkinkdoodle.blogspot.com/2011/04/what-i-whipped-up-wednesday-fathers-day.html">subway art style printable for Dad</a> can be framed as a gift, printed out to use on a card, or incorporated into your centerpiece for Father’s Day dinner. <p><b>Just For Fun</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/60.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="http://lh3.ggpht.com/-zpse33zhjMg/Tth2m2VLtGI/AAAAAAAAAiY/yPAhMMApOYk/clip_image013%25255B3%25255D.jpg?imgmax=800" width="214" height="244"></a> <p>29. <a href="http://go.tipjunkie.com/hm/442/www.positivelysplendid.com/2010/06/snazzy-golf-club-headcovers-for-dad.html">Golf Club Head Cover</a> – These golf club head covers would make a perfect Father’s Day gift, or birthday/Christmas gift for the avid golfer. I love the vintage look these have. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/137.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image014" border="0" alt="clip_image014" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4lAdsVTPv3wJw35DwohRPhz2_TfjyHY6A_Yo9r8b5L7GnGDgZCkBfQc6AxuimnfHh5qwiynGI1UgeQPZssJB0ec9_PP5-SloHxwdw9aSXPwLKc6WBv0Eo0i4MjLYXKlfrojXE2I0cJli/?imgmax=800" width="244" height="213"></a> <p>30. <a href="http://go.tipjunkie.com/hm/1128/www.housewifeeclectic.com/2011/06/camera-lens-pal-making-kids-smile.html">Lens Camera Pal</a> – Photography is a booming business right now. If you have a friend who is just starting out, consider making them one of the Camera Lens Pals, especially if they are into photographing children. It will prove to be a thoughtful and useful gift. <p>31. <b><a href="http://go.tipjunkie.com/hm/633/notsoidlehands.blogspot.com/2009/07/christmas-in-july-photo-blocks-puzzle.html">Photo Blocks Puzzle</a> – </b>So, I’m not going to lie to you….even though this is a pretty easy craft, it will eat up some time just because you are doing six sides. <p>32. <a href="http://go.tipjunkie.com/hm/148/theobjectproject.typepad.com/the_object_project/2009/06/fathers-day-photo-coffee-sleeve-tutorial.html">Father’s Day Photo Coffee Sleeve Tutorial</a> – Help the Dad in your life wear his heart on his sleeve- coffee sleeve, that is! Now when Dad’s at work he can warm his hand and his heart every time he takes a sip! <p>33. <a href="http://go.tipjunkie.com/fd/212/mostlyhandmadeholiday.blogspot.com/2009/06/176-jenga.html">Giant Jenga </a>- Use scrap pieces of wood to create a giant Jenga game to play with Dad on Father’s Day. <p><b>Meaningful Gifts</b> <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/651.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image015" border="0" alt="clip_image015" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4xk0-xz2BeYZv7Wl6GU9TuLRh1DK3mm2FTgfuMvoqC6h26-MCpFWNsdLIgGJG3TZBdhBA9XyIfV1JdOafyJDI0Nlp_DrtKhdMyh-YHDwo48xh8wF0q07w4CEAPceIswi3L16MO0W5Qvs/?imgmax=800" width="244" height="165"></a> <p>34. <a href="http://go.tipjunkie.com/hm/483/itsacraftylife.blogspot.com/2011/01/valentines-love.html">10 Things I Heart About You </a>{printbales} – This is an easy and inexpensive to make and is full of sentimentality. Kim also links to her free printable arrows you can use for your book cover. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/138.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image016" border="0" alt="clip_image016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrtyjJ3GgmJI7z-JCrVD6-TUWg4YHOm7o4rm19_pzD8iGDfn-iRc19WKi0_cNLOtmuUVCyyccfDiO-uIWN-Hqg4RvQy4PXkNjlxFyK-_jQfEp1CDDNhU4j7j39y0HMn0mweDuqDctsrPn/?imgmax=800" width="244" height="151"></a> <p>35. <a href="http://go.tipjunkie.com/hm/278/www.designspongeonline.com/2009/06/sweet-idea-diy-catalog-of-love.html">DIY Catalog of Love </a>- Inspired by library catalog cards, she decided to replace the book numbers with important dates in their relationship, book titles with “chapters” of their life together, and publisher locations with places that are important to them. the best part? each year they plan to add memories to their library card box. <p>36. <a href="http://go.tipjunkie.com/hm/277/www.papertastebuds.com/?p=2139">Thoughtful Gift To Men: Peace of Mind </a>- Make a list of all the things you nag you man about and do them. Thereby giving him: Peace Of Mind. To convey it all, I created a stack of cards in a paper box. The images that follow take you through the entire gift. <p><a href="http://www.tipjunkie.com/wp-content/uploads/2011/07/139.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image017" border="0" alt="clip_image017" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk44mggwa5baBec8wHbEniT6INIPSDAczUEbXl_D93APwP02qrNjUeCpd9NfmyyaWk7eqKAGBQqelYlLhHX9GS6KxOPNvnuRq0DdtqAAhu2RMXHLWKGuAiVWxVxwnw2Hv2g4aVetM06rA4/?imgmax=800" width="244" height="213"></a> <p>37.<a href="http://father.tipjunkie.com/fathers-day-explosion-photo-box-scrapbook/"> Explosion Photo Box</a> – It is just packed full of pictures but looks stylish just as a box. So here are the instructions to make this awesome box. <p>38. <a href="http://go.tipjunkie.com/hm/1073/www.themotherhuddle.com/diy-accordion-photo-album-in-pocket-watch-shell/">Pocket Watch Photo Album Tutorial</a> – Turn a pocket watch into an accordion style photo album. What a great gift for grandparents, especially with Father’s Day right around the corner. <p>39. <a href="http://go.tipjunkie.com/hm/1153/cupofdelight.blogspot.com/2011/02/10-things-i-love-about-you-gift-mondays.html">10 Things I Love About You Tin </a>- A tin, some mod podge and print some mini photos and you have a fantastic gift and card all rolled into one. <p>40. Here are<a href="http://go.tipjunkie.com/hm/279/zenhabits.net/30-frugal-gift-ideas-to-show-you-appreciate-someone/"> 30 frugal gift ideas </a>to show you appreciate someone. What do you get someone if you want to show you appreciate them, but if you don’t have a lot of money to spend? <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-45675128592622660962011-12-01T17:23:00.001-06:002011-12-01T17:23:35.433-06:00Christmas Gifts on a shoestring budget<p><b></b> <p><b></b> <p>3 make it at home Spa gift ideas! <p><b>Peppermint Cocoa Body Scrub </b> <p>I love this easy-to-make body scrub because it smells amazing, rejuvenates dry winter skin and makes a perfect holiday gift. <p><b>Ingredients:</b> <ul> <li>4 Tbs. honey <li>6 Tbs. extra virgin olive oil <li>2 heaping teaspoons cocoa <li>1/2 c. sugar in the raw <li>1/2 c. granulated sugar <li>6-10 Tbs. water <li>6-10 drops peppermint essential oil</li></ul> <p><b>Directions:</b> <p>Mix the honey, olive oil and cocoa in a small bowl until thoroughly blended. In a larger bowl, blend the raw and granulated sugar together. Add the cocoa mixture to the sugar and mix well. Add water to get desired consistency. Add peppermint oil to desired scent. <p>In a warm shower, apply a small amount of mixture to the body. Scrub gently in circular motions. Rinse. Lightly pat the skin dry and follow with your favorite skin moisturizer to enhance the benefits. <p>The recipe yields approximately 1 1/3 cups of scrub. Package the scrub in small tin, glass, or plastic containers with lids. You can place a clear label with instructions for use on the outside of the container. Use ribbon, an old-fashioned peppermint stick, or a sprig of fresh holly for embellishment. <p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <p> <h4>Grapefruit Exfoliating Paste </h4> <p>Increase circulation and polish the skin with this fresh-and-fruity body scrub . <p><b>Ingredients</b> <ul> <li>1 1/2 ounces almond oil <li>25 drops grapefruit essential oil <li>14 drops tangerine essential oil <li>10 drops lime essential oil <li>6 drops lavender essential oil <li>3 ounces coarse sea salt</li></ul> <p><b>Directions</b> <ol> <li>Combine almond oil and essential oils in a glass jar and shake well. <li>Pour the mixture into a bowl and slowly add sea salts. Stir the mixture until a thick paste forms, let sit for one hour, then pour it into a clean glass jar. <li>Once a week, vigorously massage the scrub over the entire body, then rinse.</li></ol> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <p> <h4>Firming Coffee Body Scrub </h4> <p>The scrub is gentle enough for everyday use and leaves skin silky smooth. <p>Renowned as an anti-cellulite agent, coffee detoxifies and tightens the skin; the ground beans can also exfoliate, reduce fine lines, and fend off acne. I use sugar and coconut in the following coffee-based body scrub for extra scouring power, along with macadamia or olive oil for deep hydration and a rejuvenating essential oil to help wake up the senses. <p>The scrub is gentle enough for everyday use and leaves skin silky smooth. <p><b>INGREDIENTS </b> <ul> <li>1½ cups cane sugar <li>¼ cup ground coffee beans <li>¼ cup shredded coconut <li>¾ cup macadamia nut oil or olive oil <li>1 tsp. honey <li>3-5 drops essential oil of choice</li></ul> <p><b>DIRECTIONS</b> <ol> <li>Mix sugar, ground coffee beans, coconut, and oil in a bowl until fully combined. Add honey followed by the essential oil. <li>Transfer the mixture to a plastic container with a lid. (The scrub will keep for 1 to 2 weeks sealed at room temperature.) <li>Rub a generous scoop of the scrub over your arms, legs, stomach, chest, and bottom, scrubbing medium to hard depending on your sensitivity. (Skin should be moist when applying the scrub.) <li>Rinse off in the shower under warm to hot water, ensuring the sugar crystals disintegrate completely. Pat dry to allow the oils to soak into your soft, glowing skin.</li></ol> <p><i>Note: Those with very sensitive skin may wish to use pure cane sugar because it is less abrasive than raw.</i></p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-34467884332368272782011-11-29T20:22:00.001-06:002011-11-29T20:22:54.197-06:00Christmas Crack<p> </p> <p>I know there are probably lot of you out there who either need a really simple last minute gift, or who with the terrible economy want to make INEXPENSIVE gifts this year. This is one of the easiest, cheapest, and yet most impressive gourmet-ish gifts I've ever found. The friend who gave me the recipe called it Christmas Crack because it is addictive, it contains crackers, and you 'crack' it apart, but I've found this doesn't tell people much about it, so call it whatever you wish. It's basically chocolate covered toffee pieces, and it's made with things that are probably already in your kitchen. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbQZ_G-Of_hGBt80jkozVTwXq_iex_J0JoLmUKAAiA7sM440cK3Dui6JWepk7VbkLkth7YJu5U9NSqSXKgkpWi_d5Ur3mjRKC9XkFCpVSoUB1vdkVWk3K04BdDv3rP3YuTxphLp4NVx3R/s1600-h/image%25255B16%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOzXGw_tfPtiogrNWFOfSAIix6q3JYTEUnuKpUs9mXlYml3NDWNnAyhuaqsR9NqToFfn4QnnTQhZMffzNlkk_E5QG-IVFvBXmZ1FlPLXnvdJdFcGqWR16R6JS8DKYoKdGKMdO3146lOjr/?imgmax=800" width="579" height="464"></a><br>1 sleeve saltine crackers<br>3/4 cup brown sugar<br>1 cup butter (salted)<br>1 11.5 oz. package chocolate chips<br>3/4 cup chopped pecans (optional)<br>Preheat the oven to 400 degrees, and line a 10" x 15" cookie sheet with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter OR line pan with tin foil and spray or grease the tin foil. Cover the cookie sheet with a single layer of saltines. Bring butter and brown sugar to a boil. Boil for 3 minutes stirring with a whisk.</p> <p>*ALSO! If you have a candy thermometer, you can just continue to boil the caramel right in the pot up to 300 degrees and then pour it over the crackers. If you do it this way, you won't have to put it in the oven and will have greater control over the temperature of the sugar mixture and thus it's crackability! <p>Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes (Zen moment…watching through the oven door, watch the boiling mixture bubble up through the holes in the crackers). When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3o4bbnn4c8LR61NtQJnst1pEUKj-8zEuXQzoFbF0eAtGJMtMSSsGGxe-JPtlgnxRTRMwBMv1f82hwDyT_3EPDwPtsNvanWEbqT-kUDUSUwt6KaZ7y5MJwN1Cjh-5mDaem0WOxLHdxL9x/s1600-h/image%25255B17%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh4.ggpht.com/-6Q9XueXbebo/TtWTdKiW13I/AAAAAAAAAgQ/yTPMY8wy3ew/image_thumb%25255B7%25255D.png?imgmax=800" width="576" height="433"></a><br>Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. If desired, sprinkle on pecans (or nut of your choice. Peanuts, almonds, walnuts etc.) and press lightly into the chocolate.</p> <p>* Let cool a bit and then transfer to fridge to harden.** <br>*Note #1 - I tend to sprinkle some big salt crystals on top, to oomph up the saltiness... <br>**Note#2 - Sometimes if it's really cold outside, I just put it on the table on my front porch for 20 minutes! <p>**Note#3 – If you substitute Graham crackers and almonds, you have Faux Almond Roca Candy! <p>**Note#4 – Pretzel sticks also make a great substitute for the crackers! <p>**Note#5 – Caramel chips are great sprinkled on top of the chocolate. <p>**Note#6 - "S'more" version. Instead of saltines, I used graham crackers and as a topping I used marshmallows shaped like snowmen. It tastes great but it’s a bit sticky.</p> <p><a href="http://lh6.ggpht.com/-RPZLAs_PM_M/TtWTdqCOdjI/AAAAAAAAAgU/Y9wHBzx2kss/s1600-h/image%25255B18%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs_ANEfZEqvdISnJ_V9stn_CDQMbQkcc9p-wzxNnTNlCNGBZaebjyfdZxspUqGac09QkWhhkvMgZxCH9PvwKTCM4pVx0DCtLPr1pVaRJRHjJ0k_aj1ZwnOAyurltLhxkAj8Wknv1huYO0/?imgmax=800" width="572" height="430"></a><br>Once hard, break the candy into small pieces and place in <b>air tight containers</b>. Store in the fridge until ready to enjoy. <br>I warn you, this is addictive to MAKE and to EAT, but go easy on it, as it is literally butter + sugar. I give it as gifts in tins to people I'm attempting to impress (in-laws, boss, etc.), and in gladware to everyone else who has already been impressed and is now just awaiting their yearly fix. </p> <p><a href="http://lh3.ggpht.com/-y68G7mqHkwg/TtWTem9zrgI/AAAAAAAAAgo/n-x9ANTzdh4/s1600-h/image%25255B19%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jViBY90xU2HUfsOzV18_4efpgrRDh_kCWVmxpZGH5m2V1_ORiXRtRJkU6DUlOyqQK_Km8dosibbLYuF4tN_ILTMpGP1yTT4EOSEOUvtsq5q5ut20kPF54GDJRM4G4cAltHY8ZHV-D7y/?imgmax=800" width="574" height="460"></a><br><b>The Question of Crackers</b><br>Saltines (or soda crackers to our friends overseas), are the standard option, but this can be made with other things too. Some favorites are matzoh, club crackers, rice crackers (gluten free!) or graham crackers</p> <p><b>Nuts and Alternate Toppings</b><br>This is also wonderful topped with almonds or walnuts! Or you can skip the nuts and top them with festive colored sprinkles! And be sure to try orange sprinkles at Halloween. Other topping options include crushed candy canes or marshmallows. <br><b>The Question of Butter</b><br>People have asked if margarine or vegan butter substitutes can work for this. I do not believe they will work the same way because the water to fat ratio in margarine is different than in butter. Besides, margarine is full of lots of not-so-good-for-you stuff. Don't believe me? Then check out noted food-scientist Alton Brown's thoughts on the subject in <a href="http://www.youtube.com/watch?v=BrvN-yG8P8s">A Case for Butter</a>. (Transcript can be found here: <a href="http://www.goodeatsfanpage.com/season3/Butter/ButterTranscript.htm">The Case for Butter</a>) Be sure to check out the internet & your grocery store flyer for coupons for the butter. You'll find lots of them this time of year. And if you do find a good deal on it, stock up! Butter can be frozen until you're ready to use it! And finally, for those who have been taught to fear butter, remember, it is a "sometimes-food". Use the real thing, and enjoy it as a treat, not as its own food group.<br>*Oh, and don't try "whipped" butter, which has lots of air incorporated into it. The recipe calls for butter in stick form.<br><b>Toffee Troubleshooting</b><br>Over the years I've had a few people say that their batch of Crack came out soft & chewy instead of crunchy. I've never really had that problem happen, but just in case, here are a few notes others have posted in the thread since I originally put up the recipe.<br><b>The Question of Stirring</b><br>You must stir continuously while making toffee. This helps the candy to heat more evenly and also reduces the chance of the butter separating or sugar crystals forming. Stirring doesn't need to be vigorous stirring, just slow and steady should do.<br><b>Gritty Toffee?</b><br>Toffee gets gritty because the sugar has crystallized. Crystallization usually happens because you either let the temperature get too hot, or sugar crystals formed on the sides of the pan while you were cooking and then spread through the candy mixture like a chain reaction. While stirring your toffee mixture, stir steady and gently, trying not to splash the mixture up the sides of the pan. If some does get up there (it usually happens), just take a pastry brush and dip it in hot water, washing the sugar back down into the rest of the mixture. <br><b>If Your Butter is Separating Out</b><br>If your butter and sugar are separating, there could be a few reasons. Some of them are listed below:<br>-You didn't stir enough. Most toffee recipes call for constant stirring. If you don't keep the mixture moving, it can get too hot and the butter tends to separate.<br>-You stirred too quickly. (Not necessarily too much, just too fast.) <br>-Too hot and humid in the kitchen. If it's a hot and humid day, it's really not a good time for candy making.<br>-Rapid temperature changes. Start out melting your butter and sugar at a low/medium temperature. Don't raise the temperature abruptly. Using a heavy saucepan is safer because it conducts the heat better and more evenly than thin pan.<br>-Use salted butter, rather than unsalted. If you use unsalted butter, add 1/4 tsp. of salt to help stabilize the mixture.<br>-If your butter starts to separate while cooking, remove it from the heat and stir it continually until it blends back together again. Don't stir too fast. You may splash yourself with hot butter, and it can also cause more separation. Gradually return to heat, stirring constantly.<br>-Make sure you put the butter in the pan before the sugar, and allow it melt a little, that way you will have a coating of butter on the bottom of the pan (the other way around the sugar can caramelize and not in a good way, before the butter gets in) melt them together gently at first, then raise the temp so it bubbles, 3 mins is fine, once the two have melted together, it will have lightened in color a bit when it is done.<br>- have the crackers ready to go, pour on the caramel and 5 mins in the oven (make sure you have had you oven pre-heated up to temperature), watch your oven, it could run a lot hotter than the temp on the dial...mine does, so I tend to watch it and pull it out when the caramel starts to darken...then toss on the choc chips and allow them a few minutes to melt, spread with a silicone spatula if you have one...watch your fingers that you do not burn them! (the caramel is hot!) <p>There are alternate versions of the recipe that call for 1 cup butter, 1 cup packed <b>DARK</b> brown sugar, 1 sleeve of saltines, 1 11 oz. bag chocolate chips & 1/2 cup chopped pecans. In small saucepan, place butter and brown sugar, heat to boil<b> 4 minutes</b>. Spread evenly over crackers. Bake at 375 degrees for 5 minutes. <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-51100772399140124502011-07-14T03:33:00.001-05:002011-07-14T03:33:42.595-05:00One of “those” days…..<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWVIm_EwfFkLpFsXi7uYDdXq8shrKl11b2j-wpf_VgdwFeBiFqB_bZPEhSx9oJ2bCGpPKh3sXpIK5zvIuo6V5I6rfpQzWJGag41G8y3HG2EOEMrSP83sElzpB4MKO0KKtT1ZbWJvMTt4/s1600/texasgal+1.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh5.ggpht.com/-GBgvYKgIGB8/Th6p3vfkEpI/AAAAAAAAAfo/f-raZX2oWvo/clip_image001%25255B3%25255D.jpg?imgmax=800" width="244" height="163"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1uS-GXcR2VUCTVbtJ6R8uwKyeRl8nRhnEQ4bb5ap-13DbaYMEJb55H1a21mdY7A5krUhAuQnWyyy2BY3Bes2gHsCwauX20H6O5zix3Ei9RoNNv9x1_-nGA_yLW1XJBhcmDsx8AmdhZM/s1600/texasgal+2.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rVtUt3den8txKS0ld2ImBce3rnU1WYhF6Zenhy_kmsUTypZQLPMU-N2u-gTRRITb-d3Xo6bkrIPt0KFxvPh2G1mOREJ4ZnmoHScPFmlUvtXOXfkNr5ZV0gFRhSoaLGL_q9Jhxbm_Sodo/?imgmax=800" width="183" height="244"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvouP7_qpw4m3MIkmaOB2bQJbMQSxqj0PUrvwGsuDWRHoB8kSg0YVjuNniD320sZs5M2dsnAOcr3HqHqhBf2RVbqPfe6Tlard8ooiaF20Yv25smUB60OLrBBDENUiI-qIuIZljA2ydD4o/s1600/texasgal+3.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh5.ggpht.com/-9vfrjkSPffs/Th6p4X4ZGaI/AAAAAAAAAfw/WbLOqwqUD-E/clip_image003%25255B3%25255D.jpg?imgmax=800" width="244" height="184"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WiaOPzyiWC2-yVvdTAOnrUtrNP118-UKo2HRSVTQyet2Ig8ie0B7CVOeQ06QsXulC7iZarf6WqBAjU3VuRopBi6gVTrge3pk4p8NTkMFFkB5zkQK9MykXbniMeYry6S00rwOuJsaKh0/s1600/texasgal+4.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13ZuHR_eMiiNSLK7FHJh3SdqOxQxLYrgGOj_PeBaflvSI2uX2ttn7Pnd60QnMVDyUvvvaOE1LO0xcORgMbFUiNuMh5YyQFLmeUbauyGm51k4hS_yHTlTifhNS0qsN-ti43oO8Hdvx1BRn/?imgmax=800" width="184" height="244"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5MEobZzvvv23ZJuyGXEGwaaS7LHbgZEP8Ju7sNKPHm6fcMwgErB-tIFOiQE9ZxXHmJpGUgN5mOlNVEcvqUtaRR6kRRMPY17cGjumCBTcQeMlR3516Jv0j4ExPS61mAjGY5gKOy98-us/s1600/texasgal+5.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzWnX9bGPD3zFh0-xj1p57Vce1rL-eSR6kqnuGuWPnXgE_kQAnbAwdyPuSKyHYNmbBZJ_1dgCuaPsAImW_N1GObcuHKvxS5gnrnP-tmIHdxJfVJsYdKsOtQ_toajz4syKPfSwOEYnTX7x/?imgmax=800" width="244" height="151"></a> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-31207266373577263262011-04-22T16:57:00.001-05:002011-04-22T16:57:43.369-05:00Bunny Shaped Cinnamon Rolls = Cinnabunnies<p> </p> <p>What do you get when you unroll a tube of Pillsbury Cinnabon® cinnamon rolls and shape them like bunnies? “Cinnabunnies!" <p><a href="http://lh5.ggpht.com/_exeqYqIaKr8/TbH5xcXqRVI/AAAAAAAAAe4/Yqic6a5V-y4/s1600-h/clip_image001%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh6.ggpht.com/_exeqYqIaKr8/TbH5x8Plp8I/AAAAAAAAAe8/lPOd6lAlD7I/clip_image001_thumb.jpg?imgmax=800" width="244" height="179"></a> <p>Easter is a fun time in my house because I love to get creative with the kids in the kitchen. Coloring Easter eggs and making special recipes is all part of getting the family together around the table. Cinnabunnies are something I came up with because my daughter is such a lover of cinnamon rolls. I enjoy unrolling those tubes and figuring out what cute little shapes I can make with them. <p>I start with a tube of Pillsbury Cinnabon® cinnamon rolls. <table border="0" cellpadding="0"> <tbody> <tr> <td> <p><a href="http://lh6.ggpht.com/_exeqYqIaKr8/TbH5yTGXdbI/AAAAAAAAAfA/PZKy110d55Q/s1600-h/clip_image002%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyf_cPgw3AuT1loN6WMgAUIbEMv_llrSAZ9V02kP2zO-lOf2ER270fi2cbIPClgagBu6tOOLL99rkFFWiyg4otKDkIzj9ULxeQkX4JXdwRLtvf-J02mfVPxLDY-SVwUdr6ro-inWIV_EF/?imgmax=800" width="244" height="147"></a></p></td></tr> <tr> <td> <p>I usually buy the 8-count roll and make 4 bunnies. I use one roll for the body and then unroll another for the ears. Once you shape the ears, give them a good pinch to connect them to the head. I add raisins for the eyes and nose and two sliced almonds for the teeth. It’s very important to press the raisins and nuts into the dough so that they stay attached when the dough bakes and rises.</p></td></tr> <tr> <td> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BuJ9EGVVTxiuO25VUUA2zaKN7AO4lJMtY6P4GptTgL4hL3vjOwTJM6NBTIQ7xgN10NtFNlkovfehTmkLVKTsH2oLgnieDzn9He-hvQgsO0AMihbHsHXzSyZAc662RpXvqqkQ_C2DathY/s1600-h/clip_image003%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nuRxYsUj4xuNKlMPhS9cMpxYZjqnt-SKuBt-584LKEd4xyjmmCDkOqyjXZN5I_7V4ynCORxL3kH8bPxQkUtDO67ekP5OZnQz0WidOSH-x5yWfmTzcBtwJfbL3jeM09sA6nAog0sDnwCm/?imgmax=800" width="244" height="172"></a></p></td></tr> <tr> <td> <p><a href="http://lh3.ggpht.com/_exeqYqIaKr8/TbH5ztaLWwI/AAAAAAAAAfQ/I4Yo49UQGrw/s1600-h/clip_image004%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGBF65kTtx_gcQVylM1tqiBw7jJbZBgvfyE3hy2hONrdbyWHXDfHTBbbPTDEdqZDxjcEYECbY-ywl1EMXTfY8odF6JwKdKuj1yWcP0pCrOR9zCR6TUKuja-tFjcqAGpZq2r7tIhJ-vJha/?imgmax=800" width="244" height="183"></a></p></td></tr> <tr> <td> <p>Once they are baked, let them cool. Then ice the ears and give them a sprinkle of sugar.</p></td></tr> <tr> <td> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIqvqm-s1W7V6U6QEkdDN_hcNcqFkAZjrYnSBHrGQ_Puj9ptSEgUxROIpAnSz044Hmni53UKFC2AKTSnx6zFc-6izPB-9_WG4dI9si_Fgh63K2P7RnX9xAfNHlsVheIdwb-gGEQANaTre/s1600-h/clip_image005%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh4.ggpht.com/_exeqYqIaKr8/TbH50x-bFoI/AAAAAAAAAfc/CXCokMHrDnI/clip_image005_thumb.jpg?imgmax=800" width="244" height="166"></a></p></td></tr> <tr> <td> <p>These silly little bunnies make everyone smile.</p></td></tr> <tr> <td> <p><a href="http://lh6.ggpht.com/_exeqYqIaKr8/TbH51LuwZbI/AAAAAAAAAfg/LXb9f2m2gGM/s1600-h/clip_image006%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="http://lh3.ggpht.com/_exeqYqIaKr8/TbH51lU3eNI/AAAAAAAAAfk/fnZCJYe18H0/clip_image006_thumb.jpg?imgmax=800" width="244" height="167"></a></p></td></tr> <tr> <td> </td></tr></tbody></table> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com1tag:blogger.com,1999:blog-8880717331779773015.post-24899760580350602832011-04-17T00:30:00.002-05:002011-04-17T00:36:34.000-05:00Easter Tie-Dye Cake in a Jar<p> </p> <p><a href="http://cdn.babble.com/family-kitchen/wp-content/uploads/2011/04/BabbleEaster.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDowNdJB9P6bNaqWDfXXIcVm-4D3HcmQF_CNhfI-7px0193qVXcL_SUy3b1NuSn9BWNwfJSx35zcRM_-gPsS6zUERpDjyhvmcjBLUaiiKRxBmeZAXVZG5iAIxYWJyWSCTFN_p79jHE0QNo/?imgmax=800" width="210" height="244"></a> <p>Take the classic colors of a rainbow, pastel them up slightly, and suddenly you have this springtime treat that is as pretty to look at as it is to eat. I thought it might be fun to add a tye-dyed look to this cake by more loosely layering the colors. Once cooked, the cake can be topped with a hefty dollop of white vanilla icing, or tintest a merry shade of yellow to finish off the treat. <p><strong>Easter Tie-Dye Cake-in-a-Jar</strong> <p>1 box white cake mix made according to package instructions<br>Neon food coloring in pink, yellow, lime green, turquoise, and purple<br>3 one-pint canning jars<br>1 can vanilla frosting<br>Rainbow sprinkles<br>Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside. <p>Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with about 4-6 drops of food coloring for a perfect pastel. <p>Spoon about 3 tablespoons of the blue batter into the bottom of each jar. Spoon equal amounts of then green, yellow, pink, and purple batters. Use a knife to gently swirl the colors together slightly. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes. <p>Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hey dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!<div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-52824896138503109522011-04-10T18:41:00.001-05:002011-04-10T18:41:04.978-05:00Cadbury Creme Egg Ice Cream<p> </p> <p><b></b> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4hCvaSCEKD-oqo5-JNFgYWwtY4s_VdKloYpm64xcJTeBH2WP0cXgNhzf9aDODz7Skk16WTCKv0mKJcxlVx-tHiUaeR8ld9-LVFMUu5jMhyphenhyphenQiklU3AyWgD-WIvpAP2d2Q0RjCA9OFxXIh/s1600/Cadbury2.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Jn0nHipJwSDujY-2BAcI-_eUsJhY-5nI5Aok7ZDMsf0RiApoUaNMRar4gXyBYWZs9CDZPVLZaT1OM1MX1cbjJ2U8IU1HDQh_mfjLIKjiXcP1R87zpSb9QZxKUzgZsp2RaTEiukK10q7M/?imgmax=800" width="244" height="244"></a> <p>Yowza. I made a version of this last year with homemade frozen custard and some additional mini chocolate easter egg candies -- and it was fantastic -- but the Cadbury creme flavor did not carry through. So, I decided to try a more direct version that is much simpler and you can quickly make at home (without an ice cream maker). The idea was to mix in the crushed Cadbury eggs in a cold bowl with your favorite flavored ice cream (sort of like those franchise places with the frozen marble). As you can see, we experimented with vanilla, but based on our findings other simple flavors would be just as tasty.<br><b>Ingredients</b><br>1 pint Vanilla Ice Cream (or FroYo)<br>3 Cadbury Creme Eggs<br>1 ceramic bowl (frozen for at least 1 hour)<br>2 wooden spoons<br><b>Directions</b><br>First, place a large ceramic bowl in the freezer for at least one hour. Remove from freezer and scoop out contents of ice cream pint. Place 3 cadbury eggs on top of the ice cream and start whacking with the wooden spoons. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxejE3862JipjE-uANOxWMQNI9rLXHW4g02xeWPfu0w4pgBz0JoUNYHie1aZa_ERejiM8j19fB5BKorFKAdHMxZN-4hEyHxUSPigIkZuc9VwpMvAWf2LQgP3Ol5fIv6czwDcirqAzXPyvT/s1600/Cadburysmash.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh4.ggpht.com/_exeqYqIaKr8/TaJADuALotI/AAAAAAAAAeo/PWLFyOjP60I/clip_image002%5B3%5D.jpg?imgmax=800" width="204" height="204"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOkR2Ey9A8Zh7tMWp-t9jW76Wpg_9NwU9fiHSVMf98coHaZxybZi1Ar9TBCh-nH7PVqQTES0DI3jGNNAz2vkRmjJ6vuMtI_Bw6miWPmIeg7sW9AhEVa7jZLr8JUEv3BW-9TLN1ZXstAuP/s1600/Cadbury4.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAY2qHVTSVmzeAKdlVYtn23O4QMCkhjGugCyVGwe2zITWojIH-IhgYl7Tn253LTyYaMkshbqry-klziLiLhtu8JsRWyAi2toR0pb5pEPc4Qpl527tGbGhQHO5pGIBHXYhswH-GOrKrxaT/?imgmax=800" width="204" height="204"></a> <p>Once the eggs have been mostly desecrated, start mixing and folding the ice cream until the chocolate is thoroughly mixed but you can still make out the yellow clumps of cream in the concoction. At this point, you may want to pop the bowl and it's contents back in the freezer for 5-10 minutes to prevent melting. Once the ice cream has firmed up, you can plate some in a bowl and store the rest in the empty pint container.<br>A friend of mine also pointed out that using a cracked egg on top of a single serving bowl of scooped icing would also be worth trying... <p>ENJOY!!! <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkCl5coj4lL_LQjvUwvqPgcKQj2CH-6nEsH3_ujlJckhRhcvhh6uDEg7owMYjuCe4ggyl7AOn2MiV3kQTeO9LyVtVR0OweAFoTcfycT2yGQ0yZZIOrVV_3AogXSXP5iIU19nuiNzY9IRN/s1600/Cadbury3.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="http://lh3.ggpht.com/_exeqYqIaKr8/TaJAEKPQ2uI/AAAAAAAAAew/oQfBz46fSn8/clip_image004%5B3%5D.jpg?imgmax=800" width="204" height="204"></a> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com2tag:blogger.com,1999:blog-8880717331779773015.post-32673265542543331892011-04-05T02:12:00.001-05:002011-04-05T02:12:28.951-05:00Cauliflower Soup<p> </p> <p>I’m going to let you in on a little secret. Come closer now…come closer. Lean in. Are you ready? I’m going to whisper. (I like soup.) Don’t tell anyone! <p>Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, especially at this time of year. All those fresh vegetables right out of the garden (If you don't like cauliflower, make this soup with broccoli or corn....). Keep in mind that while this soup may appear to have a lot of steps, there’s nothing difficult about it. Just get your ingredients ready and it’ll be a cinch. <p>Here’s what you’ll need:<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxODY0Njc1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrApZBAlrI/AAAAAAAAAcI/2HlIkYK9uYg/clip_image001%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>The Cast of Characters: Cauliflower, Carrot, Onion, Celery, Chicken Broth or Stock, Milk, Half & Half, Butter, Flour, Salt, Pepper, Sour Cream, and Parsley (fresh or dried). <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxODc3NTU3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLXdkbdSK87aztsftc3ohKLzjK3R5fGRVeJcUOdn32YyXSJnFTqiYB5mrP-T_a3D7NTS4JjEDdrLjTM94wDKtq-InojgI_F_KcdlGir64tM5p6EIOsR9-g-3Gd-F6k4S8bBxnBsj6HgiL/?imgmax=800" width="244" height="164"></b></a><br>Wash 1 to 2 heads of cauliflower, depending on how chunky you’d like the soup to be. I use about a head and 1/3 of another head. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzYzNDAyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO5ce3niIqFmu-FlAnn2KvPCZ-zdXN3pvo1gz1YZe7F-n012XXh5bMWKXCXJa2XwnrG2Nzh-RD9n0UIIy-t5P6-bsOc1DEkX0CURo5DhGPc14-g14qmQDckbKw8bpyF5ya1MK68ucPCD7/?imgmax=800" width="244" height="164"></b></a><br>Just whack the head in half and get rid of the hard inner core and green parts. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTM5MjA5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZ5UtmVTOIaAHuwPzzJXnrJvVeYLMOb2sY87MUDfFb4ow1bo3sGuGKRwbNuTc2O-ljhc002yVQHYMts5bL2O4whuZQ8Egs8FbY28l3BHu6LxC_qonsmTVR608MDGT16RZFpBZCI-HSnQp/?imgmax=800" width="244" height="164"></b></a><br>Then just roughly chop the cauliflower. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzc4MTU0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZrAq7_VXXI/AAAAAAAAAcY/YDJaXKIW4Bw/clip_image005%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>You could be meticulous and cut the cauliflower into neat little florets…but why? <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTUxNTYzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrAqxwysnI/AAAAAAAAAcc/zjJaRIHDgMU/clip_image006%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Next, finely dice one carrot. I just cut strips in the carrot, then rotate the strips 90 degrees and finely dice. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzg3MDI2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrArdWgjyI/AAAAAAAAAcg/Vq2YBNqQ-kc/clip_image007%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>I do the same to the celery: just cut it into strips, then dice. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzkxMTAwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggzke2bsjdgRKz_Zfnj0Bcl8XyBr3ooM94m0CaugzWrTImSvfFeOt5bCsGag6xgc3I6Ai9prY4D-U-XmvIbtTfE82544FoqwndpOhmXgRRCrIRo3oRNCvYlOhFXcLpOIFKTkxkz4rnTJ1/?imgmax=800" width="244" height="164"></b></a><br>Same goes with the onion: first cut lines/strips…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzkzMzU4Lw=="><b><br></b><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrAr7Oof6I/AAAAAAAAAco/7inRi6-GNy4/clip_image009%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Then dice away! <p>Then say the following word: <i>Mirepoix</i>, pronounced “mi-reh-pwah.” That’s what this is, just a fancy French cooking name for a traditional French Trio of vegetables. If you are in Louisiana, the carrot would be replaced by bell pepper and called the "Holy Trinity". <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyNzk0OTk2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrAsar6jbI/AAAAAAAAAcs/pbr8KhOLTio/clip_image010%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter in the pan. When the butter’s melted, throw in the onions. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTY3MDg5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZrAswsdoiI/AAAAAAAAAcw/YZ5Y5DD_W9Q/clip_image011%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Stir them around for 2 to 3 minutes, or until they get a little color. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTY5MDQxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXeV-HF0W517Y_OSse3nTq7lgBuOGZFagNZQlvs354_OGd9Tfl8ySY885tYKd_kwIFCY5k-rTT4nWL3cWyP4F6CH_ygJ0G1wMyTTcWL_eTF5J-Glcrak0NrIK-PHjd5jCrFBk6bXeC_XW/?imgmax=800" width="244" height="164"></b></a><br>Throw in the carrots and celery… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODAyNTI4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoFum50YNCoAKDE75jKF9Sz-Dh_oWQt75dgKkQZxCaSAAhUsYmT8XDPsaGi-JcMGX0seAvkZ8zTXdINcO6HGiWc3rNAXwi_XRSDHeg1r2AZgo6KUuSVfnE2_BgKUqrMMWbOl8wPbzaafw/?imgmax=800" width="244" height="164"></b></a><br>And stir it around for a minute or so. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTcyMTY1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image014" border="0" alt="clip_image014" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrAwTE2DdI/AAAAAAAAAc8/0qdRL2EP-oQ/clip_image014%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Now just throw in the cauliflower. If it’s finely diced, it should measure to about 2 quarts. If it’s large and weird like mine, more like 3 quarts. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTc0MDU3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image015" border="0" alt="clip_image015" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5ymgTyaKAJs62Fd0nW-hcwHsqrdOMJYcdrm4YSIr7bcH-j4mVKN2bNWl8M3YOZaZ4uZ6oOSe4OrgFjoiMVP1JD1oOgAD8MA1bzz1Jql3a01w-S9Od6FXz9qEYRD-Xx8lZ-GCICGWufNK/?imgmax=800" width="244" height="164"></b></a><br>Stir it around to combine… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODA3OTI4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image016" border="0" alt="clip_image016" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrAw9JeDdI/AAAAAAAAAdE/EJy9-1554Jc/clip_image016%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Next, and please don’t hate me, add 2 tablespoons fresh parsley, if you have it. PLEASE, IN THE NAME OF ALL THAT IS GOOD IN THE WORLD AND YOU FIND YOURSELF LUCKY ENOUGH TO LIVE NEAR A SUPERMARKET THAT CARRIES FRESH PARSLEY, or if you grow it yourself...add it in. <p>If you don’t, however, use dried parsley flakes. In the end, you won’t even be able to tell. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTc4NjU3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image017" border="0" alt="clip_image017" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrAxH2KkMI/AAAAAAAAAdI/0fqUBuztmQI/clip_image017%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Give it a good stir, reduce the heat to low… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTgwODQzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image018" border="0" alt="clip_image018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCkCT61Gt87xYZIyi0DizofSS4Sts7QTw9BxFAwqHuM5DtcKx43KwJacCSMJHIO4wH7bchrOXJJZrP3yBxQoJpqirejwX4gHgnRFMfS8BZKIfA4KHYlb6aaxpITZBksreCcRAchmklHJs/?imgmax=800" width="244" height="164"></b></a><br>And cover the pot. Simmer on low heat for 15 minutes, stirring once or twice during the process. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODE2MjkwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image019" border="0" alt="clip_image019" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSJbigey1GpZo8bHzArJySLhS_5KeaWRnT7_J2opbjP7oRPy4Y5CvSBJzW3ICvMZWZ4bw3xnq4f_8YryRbR6G42nKL9wQtq62kP0-cSUkrLvKJfP8_Ad8mU0PIvkXlToQH83aIzSp0yjT/?imgmax=800" width="244" height="164"></b></a><br>When 15 minutes is over, pour in 2 quarts of chicken broth. If you have homemade stock in your freezer, go for it. If you don’t, buy it in the store. Just be sure to buy the low sodium variety so you’ll be able to control the salt content of the soup. <p>It’s all about control, people. Cauliflower and control. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODM1NDgyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image020" border="0" alt="clip_image020" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrAx3cPP0I/AAAAAAAAAdU/3GhP4DrMdVk/clip_image020%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Bring to a boil over medium heat, then reduce heat and let the soup simmer. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTg5ODI1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image021" border="0" alt="clip_image021" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUQQ84UajYFuLUUS82u4MIyNW8DCLKzahRDma3S8wGeudS-XrdLWGNLsaIzEUpMeFbErvWtcXhDl36eLUTzwamb7jjwqlmPYHYZIudoEmCgbbA0tCiaufEHHCDoj42znLkhLhyphenhyphenD-VUzMS/?imgmax=800" width="244" height="164"></b></a><br>While it’s simmering, melt 4 tablespoons butter in a medium saucepan over medium-low heat. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODIzMzk0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image022" border="0" alt="clip_image022" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrAyR86owI/AAAAAAAAAdc/gnXZt2kzIJ4/clip_image022%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>In a separate bowl, pour 2 cups whole milk. I always use whole milk in soups because…well, because. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODI2MDAwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image023" border="0" alt="clip_image023" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrAzO3__tI/AAAAAAAAAdg/rI9xPcdUpTY/clip_image023%5B5%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Add 6 tablespons flour to the milk… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODI2MDAwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image023[1]" border="0" alt="clip_image023[1]" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrAzcJlH1I/AAAAAAAAAdk/6QHioUrfddA/clip_image023%5B1%5D%5B2%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Mix together with a whisk. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcxOTk4NjgxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image024" border="0" alt="clip_image024" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrAzqOTdQI/AAAAAAAAAdo/uT2DF-3jcZI/clip_image024%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>As soon as the butter in melted… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDAxMDczLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image025" border="0" alt="clip_image025" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrAzjU7fjI/AAAAAAAAAds/hpPS01UN9g0/clip_image025%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Pour the milk/flour mixture into the saucepan. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDA3MDczLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image026" border="0" alt="clip_image026" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrAzy2vUqI/AAAAAAAAAdw/TJ3rA2yOq2g/clip_image026%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Stir to combine. Almost immediately, it’ll thicken into a nice white sauce. <p>Did you know you just made a white sauce? It’s true! <p>Well, I made it for you, but still. Your heart was in it. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODQwMTk0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image027" border="0" alt="clip_image027" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkVP-EoKd2TcIW8ZRmDrxbhfkQo0eUmwSYWuvbAxH18WslllufmXqMiPBdJSJ_DVwg_T1-Bx6A0hF9mH2CfuEf5rWNGpBbK9Z3eA71angj2qoSL232fvpSi95qnXCIMlxBRJN1oCYwXdY/?imgmax=800" width="244" height="164"></b></a><br>Next, because the world is a crazy place, add 1 cup of half & half to the white sauce. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDA5OTI5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image028" border="0" alt="clip_image028" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX7n3p-YP3ZrOnBYZFh4OCpDCtiPZDcOK-GoqeavJ2MqPrqrpsbxz4xs5gddOzsbsIapBn-QbslAw8uBd6o9Er12nYLmoKYfxwqwKLnOTo9ufhz4q4oENfRmxCTEWu39mi6UsgtVsWPpo/?imgmax=800" width="244" height="164"></b></a><br>And now for the fun part: Pour the white sauce into the simmering soup mixture. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDEyMjY5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image029" border="0" alt="clip_image029" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrA0uGoFDI/AAAAAAAAAd8/NkWKNX65PjQ/clip_image029%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Yum. This SHORE smells good. Not that this smells like a beach or a lake...no siree! It smells like...heaven! <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDE5MDU3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image030" border="0" alt="clip_image030" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRN5MRHVwdc5kJ3r1OoyPg4uaSeH-_uWjCnGuhT_bpw7wu1Wydg5A-zOmXPf5xBq4x3w0sIiFGaUqH9HsOH6OUB-n4CPlrw6hPQgPds67YY8adCSrhNuo7tSw94Y0mjRITMWWRH-RjUCMP/?imgmax=800" width="244" height="164"></b></a><br>Now, just throw in a bay leaf or two. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODU0MzEyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image031" border="0" alt="clip_image031" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPp6247mChuI0nVjh5rghgA8_rkcmrblDgKztNls_QBTV9EjcGcMVTnrkTKUH0EaJT8uK9xz7vAWBOGlHlH52lI120YYOcwIPx5x4SIgVq8JrP8GLkGnka5Lv3G9UzZMZXQwBP6w_BKJl/?imgmax=800" width="244" height="164"></b></a><br>And a little bit of salt. We’ll want to taste the soup before adding much salt, specially if you didn't listen to Momma Greenie and used full salted Broth... <p>Now just let the soup simmer for 15 to 20 minutes. It’ll fill your house with fanciful aromas and feelings. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDI2MjAxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image032" border="0" alt="clip_image032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrVAZW1YrFBsk2DdHqaRp_ZQJjKrV1kH7KXde0Rn_whPQXbTfQ6RgdKDGCdkj9PZ3oCUW6OnMTpX6Q9cu6wanm_e6Ep8i7gcS9VZtgeqfRc8QyS9tWr9AjwrNPJ_s7g22v6dJZbqLhuzR/?imgmax=800" width="244" height="164"></b></a><br>Here’s my soup tureen. My old friend, Sissy, gave it to me when I got married and it made my heart go pitter-pat. <p>I love you, Sissy. Thank you for my soup tureen. It always make me think of you. <p>China check: <i>Spode “Blue Italian”</i> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODYwNTY2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image033" border="0" alt="clip_image033" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZrA1xzMAlI/AAAAAAAAAeM/e0Pze_LlEdE/clip_image033%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Now, here’s the kicker: just before serving, throw 1 generous cup of sour cream into the serving bowl or tureen. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODY1NjI2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image034" border="0" alt="clip_image034" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZrA2BTkeJI/AAAAAAAAAeQ/Y-PSEMG9hTg/clip_image034%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Add 2 to 3 ladles of hot soup into the serving bowl… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODY3NjUyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image035" border="0" alt="clip_image035" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZrA2WCJr0I/AAAAAAAAAeU/_M_kiYDpHKA/clip_image035%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Give it a good stir, just to get the sour cream used to the soup. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODcyMjg2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image036" border="0" alt="clip_image036" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZrA2tyDtNI/AAAAAAAAAeY/q4ubQpnsqWM/clip_image036%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Pour the rest of the soup into the serving bowl. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyMDQ2OTgxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image037" border="0" alt="clip_image037" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7sAaaPxmJSQDLbUhJh-_3EUANPt0nXFMrvTutLrDvm86zc5MGJrwfoh7xjC_rVvgBTNpn9blPftY7J3SHPOnZOOt8H9ko3N06THanrymWGsuN3FkaPvj_LcpzdS7ZtANeFH5tfFm0ruI/?imgmax=800" width="244" height="164"></b></a><br>And let me tell you, if you don’t think this stuff is beyond yummy, you’ve got another thing comin’. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zMTcyODg2NzY4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image038" border="0" alt="clip_image038" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCPgAa7pvzY0fBHwIcMYA8sAWVmYaIUEPYh_V0zRGwsvnXCS_5Iw4in6TZ9Yy9JtY_o2IQYXMWmiEydQGMIrCDJfZrz9r-mL5AkxqzdSLg0Jy1PntZ02V2hFlDRFq7GDAadNWz97F3xOE/?imgmax=800" width="244" height="164"></b></a><br>It makes me tingle. In a really, really good way. <p>And YOU can tingle, TOO! Just make this soup today. <p>Here’s the recipe: <p>Cauliflower Soup <p>1 stick butter<br>1/2 onion, finely diced<br>1 carrot, finely diced<br>1 celery stalk, finely diced<br>1 to 2 heads cauliflower, roughly chopped<br>2 tablespoons chopped fresh or dried parsley<br>2 quarts low-sodium chicken broth or stock<br>2 cups whole milk<br>6 tablespoons flour<br>1 cup half & half<br>2 to 4 teaspoons salt, to taste<br>1 generous cup sour cream, at room temperature <p>In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. <p>After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. <p>In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half. <p>Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. <p>Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. <p>Serve immediately. <p>Oh! And one more thing: <p>Have a wonderful day! <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-80785257180135409312011-04-02T14:36:00.001-05:002011-04-02T14:36:35.413-05:00Nutella Glazed Barney Butter Tart<p> </p> <p>Ooohh yes! For the Love of everything Holy…. <p>You have to try this, and you will think your tastebuds have gone to (pick the one that fits for you) Heaven, Nirvana, Valhalla, Xibalba, Sheol, Tien, Niflheim, Avalon, Orpheus, Summerlands, Aaru, Elysium, World to Come, Paradise, Gehenna, Gilgul, Afterlife, Jannah, or whatever belief you hold for sheer bliss. <p>For the crust put half of a package of Oreo cookies in a food processor. Grind them up. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00127.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4n8I0h8Tovbm3PJZvV8LYz1dc0lh17SIM5ylqhlCITUmjCoCkpThixtS3u-UWqhfFI9fIeYBCQ9-AHjr0NcQkJqU2T-yqA3y87dWN1uKjKdTM4sE5-62l6BUECYnAf1Pq-EHommYii2d/?imgmax=800" width="244" height="233"></a> <p>Put the cookie crumbs in a large bowl and add 1 Tablespoon of sugar. Mix! <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc001321.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZcd4GrtXz9hiGER9li338suLSmKSQ0fIvuFsi17Kd7aGwsHZiexHGlQMkaHd56t_Q8TKx1WqIcD8BzR4kI9HqhWrh9AAhWdfBtfIyW6Xbf3Tj-62fTQnLBfNw3OdhBwQtc5NmmKkzqAq/?imgmax=800" width="244" height="184"></a> <p>Pour in 4 Tablespoons of melted unsalted butter. Mmmm butter! <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00135.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1sp39D9n3Ns0L7Ego3Jc5NaPqNaXZlTfaVLSNF_EoK5GDQVNSZzGuN4OjS1mBHjCuYahIyz3WHkkugVF9_TkTm5Lwd6nbqBVAfk_YxI-q9PpM7ObhGjI9lJFfkTrbDQpx01sxO6_0our/?imgmax=800" width="244" height="184"></a> <p>Mix it up and make sure you coat all of the cookie crumbs with butter. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc001371.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6lNqRzQI/AAAAAAAAAao/-bL-uWaXMQk/clip_image004%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc001382.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIS408y7YsnTTSvky2bfp6uGyVoEMPiFNPo86o7N08FGRpA1wySOyjMaRGZcUzCZ9T99nrGHUJf_YJSrQXh-_U2aTDgOJZTvyF-Hfgl_UWHQYypnUKRKtx05HQcpip1aa8fu16AbNzfE8/?imgmax=800" width="244" height="184"></a> <p>Press the crumbs into the sides of the tart pan and then press the crumbs into the bottom. Continue doing this with all of the tarts. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc001411.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6nHthx5I/AAAAAAAAAaw/TZpmp3d6S9s/clip_image006%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Place the tart pans on a baking sheet and bake at 350 degrees for 15 minutes. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc001431.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMVvMaLSwisyg2ah7n1yvgjOAa1b5uUfRffkzw0R8u9hT5dSrB2HYrkJeCJpoZKs5HimZxShlfJQ90xcWArYQB9BiDziVyktsLfgMh1Y7-wCY2dslcsM7rTYGas4FMe2uDucTEkft0jjv/?imgmax=800" width="244" height="184"></a> <p>Once the tart crusts are done baking, let them completely cool before filling with the Barney Butter filling. <p>In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 2 ounces of cream cheese and 6 Tablespoons of powdered sugar. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00551.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6nl1L7VI/AAAAAAAAAa4/-TbaEigXZ2E/clip_image008%5B3%5D.jpg?imgmax=800" width="244" height="202"></a> <p>I prefer crunchy Barney Butter for the tarts because it gives the tarts more texture but smooth works great too! <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00553.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZd6rAOW9RI/AAAAAAAAAa8/dsJo932_O2o/clip_image009%5B3%5D.jpg?imgmax=800" width="244" height="193"></a> <p>Add in 1/4 cup of whole milk and 1/2 cup of crunchy Barney Butter. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00552.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijD3Y1MgxETdR0O-uaX6SlWjzJLV1HuPIJSBYTvvzNIRVy-4oGHFKfSo_hF6A4PpASUD58BPgDUpPKmU9QiKYQK6c0ZZEH8O1fY3bn1UZp3FZAqyXN0k-jdKS85Q8iMdBOQZFyht-mz-zA/?imgmax=800" width="244" height="204"></a> <p>Mix to completely combine. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00558.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZd6rp4t1uI/AAAAAAAAAbE/vGbSUR1BePI/clip_image011%5B3%5D.jpg?imgmax=800" width="244" height="194"></a> <p>Scoop the Barney Butter mixture into a bowl, cover it with plastic wrap and place it in the refrigerator while you make the whipped cream. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005592.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdISTXjhWEOlq6BPqohMpf_2nA1NnxszMogHshcqjLmstl6dzp0p2dE-94LyUfzV3UEecuwi2YG3mCGjY0rySUbv2nG75uIyFcxDtytuMCUJ63JlBAOqSyzzqSR5U3a6c8Kl12Ihl0XrJ/?imgmax=800" width="244" height="192"></a> <p>In a large mixing bowl with the whisk attachment (a handheld mixer works fine), pour in 1/2 cup of heavy whipping cream. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005641.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZd6sLAOMnI/AAAAAAAAAbM/wIk6hvjn2uc/clip_image013%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Mix it on high and add in 1 Tablespoon of sugar while it’s mixing. Continue to mix until stiff peaks form. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005681.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZd6seteMeI/AAAAAAAAAbQ/ioVAkTn60cw/clip_image014%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Take the Barney Butter filling out of the refrigerator and add the whipped cream to the bowl. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005691.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7Dfh_Z5jYBIX3kxkYgiOp3Fnj35jnGVKYDtFzOV7zaLFkTM1q9WdcUGpZZQQ-SVaeBa7ITXBB9TaxECOP815uJB18XymaDtuW2z8Y03bvRXhPT9h4UdzCafh-9t-ipIObrA-nsDJwOFZ/?imgmax=800" width="244" height="200"></a> <p>Carefully fold the ingredients together. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00572.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRoRIHydvMoT3PEt-3xoIeNWBd0yR7KOpEyFEfv0Pou2_tmtzgGa2o1dbD2C9KoSxf8Z0whv9LIYDj-AGQ3ynNWpQBixxhJWclBqJG6U35L2BqiY8s3Qy15DKA8b8Bxe_EQORjdupg9qC/?imgmax=800" width="244" height="184"></a> <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00573.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6tat0MyI/AAAAAAAAAbc/3msW3maX_LA/clip_image017%5B3%5D.jpg?imgmax=800" width="244" height="200"></a> <p>Cover the Barney Butter filling with plastic wrap and let it sit in the refrigerator for about 20 minutes. <p>Take a cooled tart crust and using an ice cream scooper, place 1 1/2 scoopfuls of the Barney Butter filling into the crust. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005751.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6tj2D2HI/AAAAAAAAAbg/ZB_8OdGiJlc/clip_image018%5B3%5D.jpg?imgmax=800" width="244" height="187"></a> <p>Using a small spatula, spread the filling out evenly. Continue doing this with all of the tarts. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc005771.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZd6t-F08wI/AAAAAAAAAbk/A_KnZVXYjkE/clip_image019%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Before you place the tarts in the refrigerator, remove the tart crusts from the tart pans. Carefully take off the the sides of the pan and the bottom. <p>Place the filled tarts on a baking sheet and freeze until the filling is firm. This will take about 3 hours <p>When the filling is frozen, begin on the Nutella ganache. Put 6 Tablespoons of Nutella in a bowl. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc006001.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6uNXdjfI/AAAAAAAAAbo/FyJ-eSa6vXE/clip_image020%5B3%5D.jpg?imgmax=800" width="244" height="210"></a> <p>Pour 1/4 cup of hot heavy whipping cream over the Nutella. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc006021.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6uTUMujI/AAAAAAAAAbs/NzMTeOeHIFU/clip_image021%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Whisk the ingredients together. It will seem very thick, don’t worry. Just whisk quickly. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00604.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsEzeMB6J_86EVT6qxKqZevYGQaMQ32K4xh_NbVpn4Y94FBbJ_lHkll2fxVEa0V5LG59EKoVoW8AjTXBIwFk8od-kFzZNLeXJ-26fu-skSxoLolzGQjFrb4B5ReDDXKEKgT3wW9BpBUHp/?imgmax=800" width="244" height="184"></a> <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc006061.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZd6vPccPKI/AAAAAAAAAb0/CllSJ25zvvs/clip_image023%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Let the Nutella ganache sit for a while and cool down. Once the Nutella ganache has cooled, remove the tarts from the freezer. <p>Using an ice cream scooper (this works best for me), scoop the Nutella ganache in the middle of the tart. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc006071.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FSpUGSntFJmc8EAN3iTQ0liAuF6YLEOYQQcLBd7PBpJbqqbYGsX_3fFKzZ2HRZjpcApIn91kTgJ3rpGd9GbBK84ZtvSNMSlv7Ija7tBeYXkoLJ28YioNyp0DPSe_HUAnC8Gd4lJDwUBP/?imgmax=800" width="244" height="174"></a> <p>Spread it out evenly with a small spatula. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc006091.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3BbPAfJ2XBAkiigTS33V6Mp8gOLfL3eivxgmd9zt_ykPPwzOSySjSsq0k5b5ir9rAJsj6XigXmrVkvw4Z2DRTmgHPw8TqdAd6LaG9R2Kn6iD-fSkS29_2svy9MlmIQAxmK-J_h4Vlmsm/?imgmax=800" width="244" height="184"></a> <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/dsc00610.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZd6wFVDfkI/AAAAAAAAAcA/x1QtdiOket8/clip_image026%5B3%5D.jpg?imgmax=800" width="244" height="184"></a> <p>Once you’ve finished putting the ganache on all of the tarts, put them back on the baking sheet and into the freezer. <p>To decorate the tarts, I shaved some chocolate from a Ghirardelli Luxe Milk Almond Chocolate Bar. <p><a href="http://gingerbreadcake.files.wordpress.com/2011/03/almondchocolate.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZd6wmU79bI/AAAAAAAAAcE/MkMKPVshQwA/clip_image027%5B3%5D.jpg?imgmax=800" width="244" height="235"></a> <p>Enjoy! <p><b>Mini Barney Butter Nutella Ganache Tarts</b> <p><b>Crust</b><br>1/2 package Oreos<br>1 Tablespoon sugar<br>4 Tablespoons unsalted butter, melted <p><b>Barney Butter Filling</b><br>2 ounces cream cheese, softened<br>6 Tablespoons powdered sugar<br>1/4 cup whole milk<br>1/2 cup crunchy Barney Butter (creamy works too)<br>1/2 cup heavy whipping cream<br>1 Tablespoon sugar <p><b>Nutella Ganache</b><br>6 Tablespoons Nutella<br>1/4 cup heavy whipping cream <p>Ghirardelli Luxe Milk Almond Chocolate Bars, shaved <p><b>To make the crust:</b><br>Place Oreos in the food processor and grind into fine crumbs. Empty the crumbs into a bowl and add 1 Tablespoon of sugar. Mix together.<br>Pour in the melted butter and stir to coat all of the cookie crumbs with butter. <p>Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan. Press the crumbs into the sides of the pan with your hands. Then press the crumbs into the bottom of the pan. Place them tarts on a baking sheet. <p>Baking at 350 degrees for 15 minutes.<br>Once the tarts are done baking, cool them completely before filling with the Barney Butter filling. <p><b>To make the filling:</b> <p>In a large mixing bowl with the paddle attachement (a handheld mixer works fine), combine the softened cream cheese powdered sugar. Then add in the milk and crunchy Barney Butter. Mix to combine completely. <p>Scoop the Barney Butter mixture into a bowl and cover with plastic wrap. Place in the refrigerator while you make the whipped cream. <p><b>To make the whipped cream:</b> <p>Pour the heavy whipping cream in a large mixing bowl with the whisk attachment. (a handheld mixer works fine) <p>Mix on high speed and add in the sugar. Continue mixing until stiff peaks form. <p>Take the Barney Butter mixture out of the refrigerator. Add in the whipped cream and carefully fold the ingredients together. <p>Cover the bowl with plastic wrap and let the Barney Butter filling sit in the refrigerator for about 20 minutes before filling the tart crusts. <p><b>Assembling the tarts:</b> <p>Using an ice cream scooper, place 1 1/2 scoopfulls of the Barney Butter filling into the tart crust. Spread it out with a small spatula. Continue doing this with all of the tarts. <p>Carefully remove the tart pans. Place the tarts on a baking sheet and place in the freezer for 3 hours. <p><b>To make the Nutella ganache:</b> <p>Once the tarts are frozen, begin working on the Nutella ganache. Put the Nutella in a large bowl. Pour in the hot heavy whipping cream and whisk the ingredients together. Whisk until it’s smooth. <p>Allow the Nutella ganache to sit for a while until it has cooled down. <p>Once the Nutella ganache has cooled, remove the tarts from the freezer. Using an ice cream scooper, scoop some of the ganache into the middle of the tart. Spread it out with a small spatula. <p>Put the tarts back in the freezer. <p>Before serving, if you like, shave some Ghirardelli Luxe Milk Almond Chocolate Bar ontop of the tarts. <p>Enjoy!</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com1tag:blogger.com,1999:blog-8880717331779773015.post-83097356029846806862011-03-31T18:09:00.000-05:002011-03-31T18:10:00.065-05:00Embrace the pot roast…<p> </p> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTg2NTEyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Hp49NKPawK2vNq2Oe-Y6aVUlbm8zpJUkNaiRKBu9D7ffXcgb3Ui4Zve3fNzl1367VouLBZNO-vIVa_DFBgyVyt8Mu6sQRfZNhHIvihwe9XR6K-YFM3E413VYPgM-KrYCcyihgjk1OWtz/?imgmax=800" width="244" height="163"></b></a><br>I want you to embrace the pot roast. And if I can do it…you can, too. I had to kiss a lot of frogs before I found my prince, Oldhippy68. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing out…and figure it out I did, thank the Lord above. And the verdict? Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. There are lots of different, equally delicious ways to make pot roast. Today’s version is the first of many I’ll be profiling here.<br>The meat you use is important. My favorite roast is the <em>chuck roast</em>; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can’t rush a pot roast; you’ll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life—you won’t be disappointed.<br>Let’s just jump right in and embrace the pot roast together, okay? <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTMwMzkwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJo7oimHTd-xfT34HgdqVoodmL9pK665XasPmi0B1WSPApPRWSLThVQcRPHJkyPMEtTf_mkqjtg6ZzDoMmmAmdGxH88TBtRLVAv3-QhUOcR4JoaNLYr8dQcSIHrA-6IM4nd-NcOO2gCKl/?imgmax=800" width="244" height="163"></b></a><br>The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzM3OTg3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XBpb5ehBUJzJCqVKgL3g7p5SJe2OxZlAIOZmvnU6fyT6DW8B6Fmpz4afVcKvRjPr4q9SwyMVfzNeuN7lWVbyQIT9XP2Fp0mYYyFtwrAK5gF-CBV0Voa1UD0isscS6RyUx2KTatnTtfY-/?imgmax=800" width="244" height="163"></b></a><br>Behold the chuck roast, my friends. See what I mean about the beautiful striations of fat throughout the meat? Mmmmm…it’s a really good thing. Just remember: Marbling equals tenderness AND flavor.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzM5ODMzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDtO8rCkt2hDp66BHIlo9dcIj61nyRRC25loNenGfsXOKSVGAqyA27qpQlz24823wQuLKyC-dDL-oPRI2J_zgU6d-7o1gyAKf8Kc0NaQ5XT_9A8eI4Emxv5oo8kavqt_qKYxZ4HKE8znf/?imgmax=800" width="244" height="163"></b></a><br>I love to use the word “striation” at least once a week. It throws people off and makes them wonder why they don’t know what that word means, and it makes me feel smart. Even though I really don’t know what it means either.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTM1MzYwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJj2OELOI/AAAAAAAAAXs/7BEkjaPGW50/clip_image005%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Okay, first: grab your olive oil. It really doesn’t have to be extra virgin, and if you’re feeling particularly naughty, you can add a couple of pats of butter. But my bottom feels big right now, so I’m giving up butter for thirteen hours. <br>I’m sure it will help.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzQxOTI3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJkL3No1I/AAAAAAAAAXw/wGXhpNd-x9A/clip_image006%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil. (Or combo of butter and oil, unless your bottom feels big, then abstain for thirteen hours like me.)<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTM3ODA4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZUJkS7P2JI/AAAAAAAAAX0/LUVUEd2nA_k/clip_image007%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Now generously salt your chuck roast. (Mine was 2.5 pounds, which is a bit small for me. 4 to 5 pounds is much better.) I like to use kosher salt because it’s flat and flaky and adheres to the meat better than regular salt. But plain salt is fine, too.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTM5NTQ0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTLixfmOLxlBjiFwmzk73iniW3_2hAUWUpBS2zrAZ_uozY46hVIoSearWURVka110c5Guj7Z4Q4-Af2UGgMdliym0frl0OyGgQoeBb6lxHgFsXPqcm6quDj6tMOjxqD2sMSEghq_Cmd9M/?imgmax=800" width="244" height="163"></b></a><br>But whatever salt you use, don’t hold back—salt away, baby.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTQxNTEwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJlCv1klI/AAAAAAAAAX8/iJl1FNH-VZo/clip_image009%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Now add a bunch of black pepper. I finally bought myself a new peppermill after my boys commandeered and destroyed my wooden one. And I think it’s made of titanium or something, which means it’s punk proof. <br>Unless they find my kitchen blow torch, which is always a possibility.<br>In any event, pepper the meat generously. You’re seasoning a lot of meat here.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzQ3OTAxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jn5uW_mdiYVfcUU5fvsgSS9OPpuv8yG4UNBaYjMATLOYws7t5B57mT0kHH0hS8DxEWR-bgn5n1eRXVSg4_Z7hIy25E4a3tP7mJuy7UeXizLTEh2u5dFR-9Po-VKD2mWdjMxtKeRgvh1G/?imgmax=800" width="244" height="163"></b></a><br>Now take a couple of onions…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzQ4NzE3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJlrZb2PI/AAAAAAAAAYE/S2YA-eSSk1c/clip_image011%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And cut them in half from root to tip.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzQ5NjgxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJl3AwdNI/AAAAAAAAAYI/xcXH2ZMb7D8/clip_image012%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Then cut off the tops, cut off the bottoms, and peel off the outer layer. If you’re an onion addict/freak, feel free to use more.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTQ2MzY2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZUJmbVrQdI/AAAAAAAAAYM/H4w1fDatPhM/clip_image013%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>When the oil in the pot is very hot but not quite smoking (and heck, if it smokes, it’s no big deal)…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzUzMDU5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image014" border="0" alt="clip_image014" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHIglJVGP3_5mmOoT57PCnSyUGnZAytJ7yNWOd7vxs-5usQnyNdtnwTLkTU5QB-HOTloBcEr8tU88bvukjRX5ZdSkloSDVOp0Ea4SIqHyNtN-pEEVqf4DIHSvhihMKQQ4cefyorr-E-kF/?imgmax=800" width="244" height="163"></b></a><br>Add in the onions.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTQ5NzMyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image015" border="0" alt="clip_image015" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZUJm3vfvbI/AAAAAAAAAYU/Q9yzVCGGYfE/clip_image015%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And brown them on one side, about a minute. (The oil should really sizzle, like a good man.)<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzU2NzI5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image016" border="0" alt="clip_image016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8VX-k7f1YUdYvoYg3xk5X0yFntrS1QBK-2UGYLlHbObF-deWtuDBVo_Kqi6zGCNAKlzPqFxHggMZA5HP5cX-1nymGJ7vOeMMnolKHJbaH0CkXJa1vZK2UagVfNNuQuzDR4rWdAaFY_mt/?imgmax=800" width="244" height="163"></b></a><br>Now flip ‘em over and do the same to the other side…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzYxMTE1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image017" border="0" alt="clip_image017" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB0106YumvvhFyEdVgeRhze4FlM7uA2H0UcqKEUQM_7Toq94PY3sIhLGB5pFJPPGJaLRe-pMFcGQf_opf3WvE0f721qtDFTIjfuMOVbj7WydKVHEX-N8RKbkxhbToKsZxlw98pgs9tLag/?imgmax=800" width="244" height="163"></b></a><br>Then remove the onions to a plate.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTUzMTg4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image018" border="0" alt="clip_image018" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJoMl5FgI/AAAAAAAAAYg/S06rDC6o4MI/clip_image018%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Now thoroughly wash (but do not peel) 6 to 8 carrots, then cut them roughly into 2-inch slices. I like not peeling them because it maintains a rustic quality, and I’m, like, soooo rustic. As you well know.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzYzNDgzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image019" border="0" alt="clip_image019" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJod_QddI/AAAAAAAAAYk/LlyXZbi0Zw0/clip_image019%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Throw them into the same (very hot) pan and toss them around until slightly brown, about a minute or so. Remember, the point here is to get a nice color started on the outside of the vegetables—not to cook them.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTU5NDk0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image020" border="0" alt="clip_image020" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOy4aBSgv8B_OhPn-wj9UrzgKWPj6_BUkJOiXm2xFvKP9sQk-Zu2l_rOVWlBYw8aJu0bNdo811kS3cyKtMh_czLFvTacOVb59X_jrK9_NfgN4mlq2UJDvbHQpfEQ-DCcH3Ae3dBNyEMMD/?imgmax=800" width="244" height="163"></b></a><br>Now remove the carrots to a plate, and get the pot really hot again. If necessary, add in another tablespoon of oil. See all that nice brown stuff? That stuff is good. That stuff is real, real, good.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTYxNTA4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image021" border="0" alt="clip_image021" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZUJo7l3XJI/AAAAAAAAAYs/iE0L24wm3LQ/clip_image021%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>We’re going to put the meat right on top of that stuff. Make sure it’s adequately seasoned, then set it into the hot pan and sear it on one side, about a minute.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTYzMjEwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image022" border="0" alt="clip_image022" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJpXVuMYI/AAAAAAAAAYw/hLGUCmjbei0/clip_image022%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>When that side is nice and brown (the browner the better), flip it over to the other side.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTY2MDcwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image023" border="0" alt="clip_image023" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJpoCJX-I/AAAAAAAAAY0/7uHsM-e4d5g/clip_image023%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>I like to even hold it up and sear the sides, too. When you’ve browned it all over the place, remove to roast to a plate. Oh, and see that brown stuff in the pan? That’s good. That’s real, real good.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1NzcyNjE3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image024" border="0" alt="clip_image024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASeP5mg_LVoYbHZW3hKZFwl__YonHNbV4CAgJJSiEJbSiSmbDZH99seZbQ_wiS5UjjdOwZVQ9bwTXqyDqvPy7L3ZRkgDXGUHbF0uwmZsd9g_Dp4ELf6uaFuvkSuPRSaTLpt8M63vq2w57/?imgmax=800" width="244" height="163"></b></a><br>Now, with the burner on high, we’re going to deglaze the pan. In layman’s terms, we’re going to incorporate the use of a liquid to precipitously loosen the diminutive bits of culinary goodness from the bottom of the alloy pan. In real people’s terms, we’re gonna scrape the heck out of the pan and git all that gooooood stuuuuuuff off the bottom. Amen. Usually, I like to start with a splash of red wine, then fill in with beef broth. But if you’re averse to wine, OR if you live in a state, ahem, that prohibits liquor stores from being open for business on Sundays, ahem, cough cough, and you don’t have any red wine in the house, cough cough…you can just use beef broth like I did here and it’ll taste just fine. Delicious, even!<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTY5ODMyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image025" border="0" alt="clip_image025" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZUJqWsLX1I/AAAAAAAAAY8/ML3gkSihMK4/clip_image025%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1Nzc4MTAzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image026" border="0" alt="clip_image026" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJqu8rxAI/AAAAAAAAAZA/bGS_0JYWFzY/clip_image026%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. I’d say 2 to 3 cups of liquid is fine.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1Nzc5ODc5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image027" border="0" alt="clip_image027" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpSMzkwZWGUpS9LtPqaGaJdgkBEfs7JPtVboOkNNRPcMTXLEay2pjtqYOuM9gafhv98y88Q3_Ww7lirNouhBgfbA0d1AKI08TZZlsknYhC9Z-qYw8jmu8ET1gOHbi5ZaEJEqM3cAKy9oi/?imgmax=800" width="244" height="163"></b></a><br>Now add the onions back in…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTc2MDcyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image028" border="0" alt="clip_image028" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZUJrbZTw4I/AAAAAAAAAZI/cTXIcE19mes/clip_image028%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And do the same with the carrots.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTc4MTI2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image029" border="0" alt="clip_image029" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJrixLHDI/AAAAAAAAAZM/OsTu3ZZXjPo/clip_image029%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Hey! It’s starting to look like pot roast, isn’t it? What a coincidence! Here, I’m splashing a little more broth into the pan because I’m a oldest child and I think everything needs a little tweaking, even if it doesn’t.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTc5NzA2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image030" border="0" alt="clip_image030" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrhsUxQK3IiJEPTYY6lo2_KDfnst6VbhqOiJtfCHc3hIzykMIsTtuGwsOFgBHVFChT5eQrohjI7k_Hzofx-xLw29ciiY3Ep8VyVa8rGMR9M89kA_mRXcbOQAN8B-yUn6WPb7j6J8n4e7r/?imgmax=800" width="244" height="163"></b></a><br>Now I don’t mean to be a traitor or anything, but I have really found through the years that fresh herbs—specifically, rosemary and thyme—can transform a regular roast into something extraordinary. This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. (And rosemary is a very easy plant to grow in a container. Try it! It’s such an aromatic, versatile little herb.)<br>But if you only have dried rosemary in your spice cabinet, who cares? Use it!<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTgxMDEyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image031" border="0" alt="clip_image031" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZUJsYoVioI/AAAAAAAAAZU/GdkohRbYeS8/clip_image031%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Oh. And when you do add in the fresh sprigs, be sure to submerge them in the liquid so they’ll really be able to work their magic.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1Nzg3NTc1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image032" border="0" alt="clip_image032" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJsqsxu_I/AAAAAAAAAZY/_5x-OnjNNxU/clip_image032%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>This is a sprig of fresh thyme, which I love and adore. Soon I’ll be posting a recipe for my fresh thyme bread, which rocks my existence, but for now just throw some into the roast. I use about 3 sprigs.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTg2NTEyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001[1]" border="0" alt="clip_image001[1]" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJtErD_7I/AAAAAAAAAZc/o7jXBvsZyMM/clip_image001%5B1%5D%5B2%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Mmmmm. Now we’re talkin’. Time to put it in the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. And don’t peek and fiddle and frig with it, either. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTg5MTA2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image033" border="0" alt="clip_image033" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZUJtbRjcjI/AAAAAAAAAZg/4I_rccU12O8/clip_image033%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And here’s what it will look like.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTkxOTk4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image034" border="0" alt="clip_image034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikin_CQFuM4tnYfybMZUJZbZKa4qSYFWwSkp_zKud-hkXm3m_bNyUBed0qBBm13wzQYnX4jM-HAmai-6EsmuWhS8ba7zN1NDFwKlKYZXZcNk2YB2Y-2cH5HzEIqAJRWEfQsMENvXzb-vdz/?imgmax=800" width="244" height="163"></b></a><br>Now remove the meat to a cutting board and test it with a fork. See how easily it splits apart? You can literally see the melted connective tissue between the meat. When it easily “falls apart,” it’s definitely ready.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTkzMzg2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image035" border="0" alt="clip_image035" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJuHQdxLI/AAAAAAAAAZo/qttAJI4hTmc/clip_image035%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>To serve, you can either slice it with a knife…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODAwNzUxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image036" border="0" alt="clip_image036" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJuVIk9cI/AAAAAAAAAZs/kcZ0SH3ssfo/clip_image036%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Or you can just shred all the meat with two forks. It’s matter of preference. If you cooked the roast correctly, it won’t matter much how you slice it—the meat will all fall apart anyway.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTk4MTYyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image037" border="0" alt="clip_image037" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJuuqDDbI/AAAAAAAAAZw/sXzVxMGS4S4/clip_image037%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Now’s a good time to have Mashed Potatoes handy. Which reminds me, I never addressed The Potato Issue at the beginning of this post. I do NOT like to put potatoes into the pot with the meat. While it’s a handy, convenient way to cook the spuds, I think the potatoes turn out kind of mealy and dumb. Instead, I think mashed potatoes really make a pot roast special, though that’s just my silly little opinion. Don’t listen to me. Heck, you can used baked potatoes, twice baked potatoes…even cooked egg noodles! (Wait a minute. That sounds pretty good…)<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NTk5NjQ4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image038" border="0" alt="clip_image038" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKshopHB1hhpE1hmkDPdl_8pZ0NoVpBpPFu-KAov9bFfM4urnelkExnG_u7wqzxEn4QB9Jpz4Q-YqHRVW_EO5izkVSVsKYJ5qFOtQSLU5YCIM7dO1BNwjZ12dUvzhs8F40dD_dFBZCAH9/?imgmax=800" width="244" height="163"></b></a><br>Whatever you use, just place the meat on top/to the side of it.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODA3MjI5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image039" border="0" alt="clip_image039" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7MdL8Vl1TZhVnDxF-vOHF0UklTDwaPktaFLhdWeAtN_CjDWyQdQrWyGqaQ_oyxxNgft-tP73GnPJo1JIYLfINhFtFM0kaBXwr63K7-PrQQz1NLSjrzOeGO-Dpluf6BPvwjdPxjUTvmiJ/?imgmax=800" width="244" height="163"></b></a><br>Then spoon some vegetables onto the plate. Mmm…I just love cooked carrots, especially when they’re infused with the flavor of roast.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NjAzMjg2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image040" border="0" alt="clip_image040" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZUJvjEA0tI/AAAAAAAAAZ8/npKNs1lOE3U/clip_image040%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And mmmm…you’ve gotta love these onions.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NjA0NjQ0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image041" border="0" alt="clip_image041" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAgdp-r1jwaENOf2MsiUSJMf9nZspguORItmq6nncNHAAiqiYHkQCgFYVM14pOA3Hp8ZRof_zhjFc12yoYI5Nm8QKLZJ-g_rZurUZgYanmGuuIVPulLQi9Ftgo9_xpVvb070R628kWPLP/?imgmax=800" width="244" height="163"></b></a><br>But don’t stop there!<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NjA1NjM2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image042" border="0" alt="clip_image042" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJwHWdplI/AAAAAAAAAaE/6DoSRmxtb1s/clip_image042%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>Because you’d never want to miss out on all that flavor, be sure to spoon some of the pan juice over the meat…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODEyMzMxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image043" border="0" alt="clip_image043" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZUJwQ85ZBI/AAAAAAAAAaI/qgP_2EuB_g8/clip_image043%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And the carrots…<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODEzNjk5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image044" border="0" alt="clip_image044" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZUJwt8TgqI/AAAAAAAAAaM/s75TpyUUytI/clip_image044%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>And the potatoes. And because you’re very nice and considerate of others, be sure to serve some extra juice at the table so everyone can drown their roast at will.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU2NjEwODkwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image045" border="0" alt="clip_image045" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZUJxAVL-BI/AAAAAAAAAaQ/DkVSIzMfXEg/clip_image045%5B3%5D.jpg?imgmax=800" width="244" height="163"></b></a><br>What I love about roast is, you can eat everything at once.<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODE3NDMxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image046" border="0" alt="clip_image046" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_xVbfFST88nmr8Wd66jokrfwvtM5QeZHU2VG7RXGCdq-ReVcv4si_LQq0-CwayWoTypMtrM5otm7yoSleVqBCoDhV2qk8vlIFDktsc9j0xC1ESmS93N6BHFRrh_aSXoOaNgj2639DrYu/?imgmax=800" width="244" height="163"></b></a><br>Don’t be afraid to get a forkful!<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8yMTU1ODE4NjMzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image047" border="0" alt="clip_image047" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXC_xpqYUllNRTIjehuakEkV_E6qbRj6iU80SkFUqtC4Qqcx_XsP3B8ErKNC22qX0W-WGAOdSEScgajd72l4GgR_lKsMPcLcuKwGrQ27Kz_sZkQt0qbt-yHnfvc7Ci4D07NSS5qsvO_KQ/?imgmax=800" width="244" height="163"></b></a><br>I’m sorry. I couldn’t help myself. And mmmm…*burp*…it was SO delicious. I really tasted the rosemary, and the meat was so tender it really did melt in my mouth. <br>In the future, I’ll continue to offer up different variations of pot roast, as there really are many delicious ways to approach it. But try this one this week. Serve it to your family, or your girlfriend, or your grandma or your uncle or your pal or yourself. Then pat yourself on the back, because you’ve embraced one of the most basic dishes there is. <br>You’ve embraced THE POT ROAST! <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-18606012008322138362011-03-30T22:54:00.001-05:002011-03-30T22:54:15.996-05:00Grilled Ribeye Steaks with Onion-Blue Cheese Sauce<p> </p> <p><b></b> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgyOTIyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP6tEnSS-I/AAAAAAAAAVM/vyWWFQHLfrs/clip_image001%5B5%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Good grief. <p>Help me. <p>Help me now. <p>This was delicious. <p>Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious. <p>You’ll absolutely love it. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc1MTE3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP6taoJEAI/AAAAAAAAAVQ/-fgx-EePvRw/clip_image002%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Grab a large onion. Very large. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc1Mzg3Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZP6tk73mgI/AAAAAAAAAVU/4pd_AtDngHk/clip_image003%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Cut it in half from root to tip… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc1NjU1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP6t2XXLnI/AAAAAAAAAVY/GQtHDA1BnM4/clip_image004%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzY4NjA4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDex_2yvGsA-bsn8Pa6leCSDihWLApt47x5NVjAFTnmLvPHU8OO_9UPT858O1hRNhoEpGe7SxIRRJSFkvWM-TC_U-8dm0_LsKWELYg-kx5CasOYlfztRefgHBg3yqFKD4h5JG2OQmvRLh/?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzY4OTU2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZP6uhVbyFI/AAAAAAAAAVg/OQsARCnA0eI/clip_image006%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc2NTQzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIYx7s6MMu5N7zYCuNCHkF5ic2HNiqZxx0U7LPWq8gs_cOTJbPmCet4MgY_K_F8HZ1UY7ebIv7jg1N4NERh0NRsYRvlu5fSSw-kN82PdZh69NAxkrsgB56deopIEkxU8U0PWqpPLMbwRZ/?imgmax=800" width="244" height="164"></b></a><br>When it’s all melted… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc2ODA5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZP6vBuVepI/AAAAAAAAAVo/TPkmWKLyolg/clip_image008%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Throw in the sliced onions. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc3NDM1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIdzyRkTTQjctnxnJ964fcJ3Oqj2eZPFfdUO6ASWfwvRo_iInw5o39qQ8uB8QLmIDBRjw3AOJK1vQa40CYLcdADDAAcyAcxuf_IKgQUqkFIlqv8iPidm2Zhn16CmbJnb45OwYMRDTk5Ru/?imgmax=800" width="244" height="164"></b></a><br>Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzcwNTkyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP6v6AnssI/AAAAAAAAAVw/jpgrDyAC0do/clip_image010%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Meanwhile, grab a ribeye steak—whatever thickness you like. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzcxMDAwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbisg-FQTWoja4JNdrscqTsr3rgc93rlg5X5g437KVnrLgyrl1eJgFLJgm7N0VqShiJhVHArflWkNElu8-01kyzk6qsj5glPGHG9MBXcZBosCJUt9Du7XcYkk0kfgFtBEmolGuHf_m-xZ/?imgmax=800" width="244" height="164"></b></a><br>Heat up the grill outside, or be lazy like me and heat up a grill pan (Just for the record here, I NORMALLY would do this part on the grill, however it was only 58 degrees today and raining, so I decided to be lazy). Add lots of butter so it’ll get brown. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzcxOTMyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP6wQbDPYI/AAAAAAAAAV4/amhqS8zg_QM/clip_image012%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzcyNDg2Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7404qiYRfiOGGkajGzkao_WKxMg3RIfAI8-94czF5NRO4t_AFh4jXlEGPGah-1izM6qesaolIDpDqH8KA8Si6r-3uNAaOEtoJMxNE5U4wJ478gfkemM-e0nYHsjUzfUz04K7nDkW2_t0/?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTc5ODQ5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image014" border="0" alt="clip_image014" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP6xAKfAgI/AAAAAAAAAWA/wPD-daORuXc/clip_image014%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzczMjQ0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image015" border="0" alt="clip_image015" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP6xXohuDI/AAAAAAAAAWE/tnddklY4ZNA/clip_image015%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>While the steak cooks, go ahead and make the (very easy) sauce. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzczNTkwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image016" border="0" alt="clip_image016" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP6xnGqmlI/AAAAAAAAAWI/0_Wj5CCCzRY/clip_image016%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Turn the skillet with the onions down to low heat… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTgxMDUzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image017" border="0" alt="clip_image017" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZP6yBqVzbI/AAAAAAAAAWM/FczSoQ-WEMs/clip_image017%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Then pour in 3/4 to 1 cup heavy cream. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTgxNzgxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image018" border="0" alt="clip_image018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9aqpqqqFzha6fwvymROjHC8cVQcOTyip2n-Xso9Cff6QefcyWUQ5wXP6tMo-twOWvx-2Whj6vxIxOmLvIwGaC6736YTFk9s9KWwHxrSqpgikKMjPDwrUgSK9_sR3-t1v5eHE3h7fp492/?imgmax=800" width="244" height="164"></b></a><br>Ask for forgiveness while you’re at it. <p>You’re gonna need it. This is a crime. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzc1MTMyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image019" border="0" alt="clip_image019" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP6zeJbNFI/AAAAAAAAAWU/mG3ZIT9Z0oo/clip_image019%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzc1NTk4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image020" border="0" alt="clip_image020" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP6z9ZYxWI/AAAAAAAAAWY/DSELoEOi_Jk/clip_image020%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Heat it all up… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTgzMDEzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image021" border="0" alt="clip_image021" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP60kM04DI/AAAAAAAAAWc/8LlnKCvg1js/clip_image021%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzc2NTAwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image022" border="0" alt="clip_image022" src="http://lh5.ggpht.com/_exeqYqIaKr8/TZP60zuOZLI/AAAAAAAAAWg/amesfC-P_uY/clip_image022%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth or whiskey for a rich, full bodied flavor. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTgzODc1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image023" border="0" alt="clip_image023" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP61aTO5oI/AAAAAAAAAWk/Nk-JlTA_e8M/clip_image023%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Ahhh. Perfect. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg0MzAxLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image024" border="0" alt="clip_image024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-fzQis2KgU7OZqxjjq5RHvWcIFFB9-yMp34j6ebr6G1-pkdWBDLxr0hcfEuoVOSn7nIsTL3D2-PFd12cv52AOpRi3HFQ9vKBnqPLZgKeK59CMIAfpKSvTAXgr5MNCrHBWCsREbqT5gkb/?imgmax=800" width="244" height="164"></b></a><br>But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese. <p>Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please? <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg0ODY1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image025" border="0" alt="clip_image025" src="http://lh6.ggpht.com/_exeqYqIaKr8/TZP62AKuo7I/AAAAAAAAAWs/BQMWXc7fQDE/clip_image025%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Now stir it around while the cheese melts and makes the sauce even more creamy than it was before. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg1MzM1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image026" border="0" alt="clip_image026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzD6So6iFtFCvIgov58zEa8rWksaLUwL3z_d8tCdn_r0zuju510DpCZVl4fI_ZPbmOLEQlR4ntZJj3mItk2UDF8LVYZtJMVqlRVahbAl7XHeoheLfUZADwlyvFFQ_DHtt9q583T7IJ-qW/?imgmax=800" width="244" height="164"></b></a><br>Oh my gosh. Oh my…my…gosh. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg2MjkzLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image027" border="0" alt="clip_image027" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHMkWPKAbYGjBLqSfGHfQjpF42h3_-iPyKpE2w3kjeSgKrBgtT-GlRUpZ4UpwUhrGsLEyQBW5O7S6yGdwbeiL26LxoxhLCxhf3IIHsa2T-Pl5nPtqNy8XeVqn4lE88s7B69ofJXXFN7Kg/?imgmax=800" width="244" height="164"></b></a><br>To serve, make a nice, generous bed of sauce on a large plate. <p>This dish is for, shall we say, <i>hearty appetites</i>. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzc5NjQwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image028" border="0" alt="clip_image028" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP623E8JzI/AAAAAAAAAW4/EYErLxVd8OU/clip_image028%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg2OTg5Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image029" border="0" alt="clip_image029" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP63Nc4H7I/AAAAAAAAAW8/XPuKOtFPRzw/clip_image029%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Then place the steak, which is now grilled (medium rare) to perfection, right on top! <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgwNDIwLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image030" border="0" alt="clip_image030" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP63ooN8tI/AAAAAAAAAXA/gJypygG-xj0/clip_image030%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Press down slightly to get the sauce to spread to the edges of the steak. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgwODM4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image031" border="0" alt="clip_image031" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP634GxYlI/AAAAAAAAAXE/9_vyNc7isto/clip_image031%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgxNjY4Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image032" border="0" alt="clip_image032" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP64eeee-I/AAAAAAAAAXI/gv0LsVP6xVg/clip_image032%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>I want my mommy. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgyNTg5MTE1Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image033" border="0" alt="clip_image033" src="http://lh4.ggpht.com/_exeqYqIaKr8/TZP64kYCHDI/AAAAAAAAAXM/fcZuk14hJV8/clip_image033%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>I want my mommy <i>now</i>. <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgyNTMyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image034" border="0" alt="clip_image034" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP6455EtVI/AAAAAAAAAXQ/CymaaWYKcEY/clip_image034%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a> <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgyOTIyLw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001[1]" border="0" alt="clip_image001[1]" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP65abGrUI/AAAAAAAAAXU/gfjLsAF1068/clip_image001%5B1%5D%5B2%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough… <p><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmZsaWNrci5jb20vcGhvdG9zL3Bpb25lZXJ3b21hbi8zODgzMzgzMzE0Lw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image035" border="0" alt="clip_image035" src="http://lh3.ggpht.com/_exeqYqIaKr8/TZP656UotPI/AAAAAAAAAXY/CyvQ4OiKAEU/clip_image035%5B3%5D.jpg?imgmax=800" width="244" height="164"></b></a><br>But the sauce was absolutely sublime. <p>Make this for your sweetie or best friend this weekend! <p>They’ll love you even more than they already do. <p><b>Grilled Ribeye Steak with Onion-Blue Cheese Sauce</b> <p>2 ribeye steaks<br>2 tablespoons butter<br>Salt<br>Pepper<br>4 tablespoons butter<br>1 very large yellow onion<br>3/4 to 1 cup heavy cream<br>1/2 cup crumbled blue cheese <p>Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. <p>Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint. <p>Repeat as often as needed. <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com2tag:blogger.com,1999:blog-8880717331779773015.post-25902151484746657012011-03-23T02:21:00.002-05:002011-03-23T02:28:13.828-05:00My second bout with Cancer<p> </p> <p>In order to tell this story, I have to start about 6 months before I knew I had cancer in order for you to know what I was truly going through.</p> <p><br>In December of 1980, I came home for Christmas. Mom took one look at me and said "You're Pregnant!". I said "No I am NOT! I have not missed a period, it is due any day now, see the tampons I have packed."</p> <p><br>Turns out she was right! When I got back to Germany 2 weeks later I found out for sure! Since I was stationed in the Grafenwohr Army Base Emergency Room, I was able to run my own pregnancy test. You could have knocked me over with a feather when it came back positive! I asked to get off work early so I could share the news with my Husband, after a quick exam by my Doctor, I was cleared to go home early. I walked in to find him in bed with his best friend George....I was devastated! (This was before "Don't ask, Don't tell"). He then denied being the father because he was gay! (Like being gay has anything to do with sperm mobility! He had no problem marrying me, or having sex with me and he was gay...so I still don't get the connection...). When he married me, he never said he was gay! I had no clue until I caught him in bed with George!</p> <p><br>So I moved back into the barracks and we became separated. Not only was I thousands of miles from home, alone in Germany, Pregnant and going through a Divorce but something was wrong! I was getting twice the size I should have been and getting skinnier everywhere else! My Doctor thought maybe I was having twins but as Ultrasound was so new, none of the Army bases had one! I had to go to a German Hospital that specialized in Obstetrics. What they found was that I had one child, and a "lump". But I had to wait for them to translate this for me. As I was in a German hospital where no one spoke english I had no idea what was about to happen to me. They stuck a needle behind my cervix into the Uterus and extracted a small piece of material. (You cannot imagine how painful that was!!) and ran tests. I was then sent back to my base to await the results (and someone to translate those) while I was in agony and having contraction pains due to the test. </p> <p>The test came back, It was cancerous. </p> <p><br>My Doctor STRONGLY recommended that I abort the baby. I was already 6 months pregnant by this time. I said, you are telling me that I am not even 21 yet (I would turn 21 a few months later), and I will never have another child because you want to do a hysterectomy, and you want me to abort a six month old fetus??? NO WAY!!! I have always believed in the mother’s right to chose what will happen with her body and her child. After all she is the one that has to go through the pregnancy and raising a child….</p> <p><br>I decided to take my chances. The Doctor then said, well, I am not equipped to deal with this kind of medical problem, so we are reassigning you to Fort Sam Houston where they have a good Oncology unit and Obstetrician department. They can help you. </p> <p>So I was put on a C130 Military Plane at 8 months pregnant (no windows and all the seats faced the rear of the plane...I had never been so sick in my life!!) and sent to Texas.</p> <p><br>The Doctors there were optimistic that I was going to be OK, and that Chemo and Radiation could wait til after my baby was born because, "We think the reason the tumor is growing so fast is because of the hormones your body is producing due to pregnancy. The tumor growth will slow down (or even stop) once you have the baby." </p> <p><br>Once I had Charles Robert Kuhn on August 29th, 1981 (one month to the day after I turned 21), he was 9 pounds and 4 oz, 29 inches long at birth. Yes he was a long baby….I was released from the hospital on Sept 1st, I flew home to Wisconsin. I had lost so much weight during my pregnancy because of the cancer, that I was able to wear my before pregnancy jeans on the day I got out of the hospital and flew on the plane home, comfortably.</p> <p><br>Once home, I did not want to worry anyone about my condition, so I did not say a word. I mean how could I? Between learning during my first go round with cancer as a kid that you do not talk about it, and just deal with the pain and procedures and not wanting to put my Mother through a ton of worry when there was nothing she could do to help. Besides, everyone was too busy cooing over Charles to ask why I was so thin anyway. They did think it was "odd" that I had a hard time letting anyone hold my baby though. They all counted it as "New Mommy" syndrome. In fact it was because I did not know if I would ever be able to have another baby....I did say that I wanted Charles Robert to be called C. Robert, or Robby for short, as I thought Charles was too stuffy for a little boy and I HATED (and still do) the name "Charlie" or Chuck". Wouldn't you know it, Robby wants to be called "Chuckie" by everyone today...</p> <p><br>I had the usual 6 week maternity leave, and it was back to the usual Army routine. Get up and get myself ready for the Army at 3:30 am, get Robby ready for the babysitter, take him to the sitters house, and be on base in time for 4:30am Physical fitness, work until 8pm (or later), go pick up Robbie, feed him dinner, give him a bath, put him to bed and then feed myself and fall into bed exhausted. Turns out, he was a colicky baby and cried all the time, so I was REALLY exhausted! When my cherished grandmother passed away around this time. I jumped at the chance to come home for a few days. Not only was I able to say good bye to her, and see family, but I was going to get a break from the exhausting routine I was in. (yes, even a funeral was better than my daily routine, thats how bad it was...)</p> <p><br>Around this time I met a guy who was a photographer for "Hit Parader" magazine and we fell in love. I know my Mother always thought that he was the reason I sent Robbie to go live with them around this time. I know she thought it was because I wanted to have more free time to go with him to concerts <a href="http://www.flickr.com/photos/45886639@N02">http://www.flickr.com/photos/45886639@N02/</a> but it was not. It was mainly because of what the Doctors told me.</p> <p><br>I was getting thinner and thinner, the Doctors said the cancer was growing again and I needed to have surgery, Chemo and Radiation. I knew that I just could not take care of a toddler and go through this too. I also did not want to worry or scare her in how bad things were (Gregg was also abusing me, physically and mentally) and I wanted Robbie to be in a safe place, so I simply asked if she would take him and never told her ANY of the reasons why, other than "The Army doesn't want single Mothers to have custody of their children while serving." (This is STILL true today).</p> <p><br>I then went through MANY painful procedures to test the cancer before the Doctors decided to do a Hysterectomy (It was "Endometrial Cancer with outer Uterine wall involvement that was spreading to the abdominal walls".). When they did do the Hysterectomy, I was asked if I could be a "Guinea Pig" for a new surgical instrument that was supposed to "Revolutionize Hysterectomy's". Turned out to be EXTREMELY painful!!</p> <p><br>I then started Chemo, radiation and my hair fell out. I was also still in the Army, and had to work "full" time. This meant being utilized in areas were a healthy person was "just a body". Things like being sent to Camp Bullis (an Air Force base just outside of San Antonio) to sit in an ambulance in the field overnight (since my Chemo was during the day) while military officers were on training maneuvers. Or sitting in an ambulance while the same officers were on the Gun Range or going through the Gas Chambers on days when I was not going through Chemo. <br></p> <p>So my days (and nights) were spent puking and watching my hair fall out while sitting in a Korean war era tin can ambulance in the Texas summer time heat with no air conditioning, hoping the Officers would not hurt themselves so I would have to help them, because I was barely able to move myself.</p> <p><br>After the Chemo and Radiation treatments were done, I stayed in the Army for another year. I was transferred to Brooke Army Medical Center, where I worked the Burn Unit for six months, then transferred to the Pediatric Oncology unit. Then decided it was time to move on. I was shocked when 3 months after my discharge when I received a payment from the VA along with a letter saying I was now a "Service Connected Disabled Veteran" for "Loss of use of a Creative Organ". </p> <p><br>After asking questions, I was told it was because I was the only surviving person that had been using a portable X-Ray machine in Grafenwohr Germany Emergency Room! It had a cracked lead shield and the other two people that had used it had died of cancer. Susan had died of Leukemia and Scott died of Lymphoma.</p> <p><br>I guess in the long run, I was the lucky one, even though it was my second dance with the Big "C"!.</p><div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-71490749846231328202011-03-23T01:39:00.001-05:002011-03-23T01:39:16.202-05:00When the Moon Hits the Sky...<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDzZqDEKFko9VctT43hjcvwf639zOR1zABzX-nRWCOXEQpOZ689hXIPlYNeK3LST32AJluzg-SvnwqSPu6QFsN8HI_R8JhA-kCNkknnRtv5gqyUye-j3MHlE41-4zT3DQSwkqDaENCZs1/s1600-h/clip_image001%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbf4WRl5vbdJ27XWCc9Kr3ZXYAMKhcKy8uILvt1CyOm6VVuibo7f1YUpKmicMckKXFaI60vMrHB_RhBIg9IR7RNEAf6Cfvik_VukXyszHUi9y15x7TiJ-gZ1irUtZ3ohGMi7Q9ZE83zVU/?imgmax=800" width="244" height="200"></a><br>...like a big <b>Pasta Pie</b>. Snort. I know, I know, the corni-ness over here borders on the ridiculous but what would you have called it?</p> <p><br>With the enthusiasm my children showed for this recipe, you would have thought I reinvented the wheel. I guess rigatoni standing at attention has a way of impressing children?</p> <p><br>It is kind of cool. Leave it to Martha to come up with another bang-buster of an idea to get my house in a tizzy. </p> <p><br>The key to this recipe, as far as taste goes, is using quality ingredients. Good quality pasta, cheese and ESPECIALLY crushed tomatoes. I really like the brand, Muir Glen, as far as canned tomatoes go. If you cannot find high quality crushed tomatoes, buy canned whole tomatoes instead, crushing them yourself. Whole tomatoes must meet a higher standard at the processing plant, therefore taste better.</p> <p><br>Your family is going to love this when you place it on the table on a cake pedestal with garlic bread and a salad. It's different and fun.</p> <p><br>Let's put this together:<br><a href="http://lh5.ggpht.com/_exeqYqIaKr8/TYmVay4Q3XI/AAAAAAAAATU/Pa8Nc6PWVk0/s1600-h/clip_image002%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVbR2Vf0I/AAAAAAAAATY/Ni0Ic0cuI30/clip_image002_thumb.jpg?imgmax=800" width="244" height="191"></a></p> <p><br>You will need: Crushed tomatoes, fresh garlic, Parmesan cheese and mozzarella.</p> <p><br><a href="http://lh6.ggpht.com/_exeqYqIaKr8/TYmVbtp-sQI/AAAAAAAAATc/3LMqgn5ntk0/s1600-h/clip_image003%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh5.ggpht.com/_exeqYqIaKr8/TYmVb1eMCNI/AAAAAAAAATg/YbGK9tgYUwk/clip_image003_thumb.jpg?imgmax=800" width="244" height="234"></a></p> <p><br>Ground beef, rigatoni pasta, olive oil, butter, salt and pepper are also needed.</p> <p><br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVcOauLPI/AAAAAAAAATk/yl4YmqNSREY/s1600-h/clip_image004%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVcVGVznI/AAAAAAAAATo/sd41a_8sLPo/clip_image004_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><br>In a large pot of salted boiling water, cook <b>1 pound rigatoni pasta </b>until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with <b>1 Tablespoon olive oil </b>to coat. Set aside.</p> <p><br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVc1TrA8I/AAAAAAAAATs/ZP-hS6mE0_M/s1600-h/clip_image005%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVdM8OVaI/AAAAAAAAATw/refIwR2PVSY/clip_image005_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><br>Heat remaining <b>1 Tablespoon olive oil </b>in a large skillet over medium-high heat. Add <b>1 pound ground beef</b>. Cook, stirring occasionally until browned. Add <b>2 cloves crushed garlic, 1 teaspoon salt </b>and<b> 1/4 teaspoon freshly ground pepper. </b>Cook 2 minutes more.</p> <p><br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVdvbkzBI/AAAAAAAAAT0/IQfiONYY7Rg/s1600-h/clip_image006%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfrK13GPhDH3ZOCE-RAhIYWXBBld1PVi_E308h44LNMnaE-z-nMVmgZsWL6OjsBzFC7oVsU_qlIes2DKHL6-sIcpiEwfFpagYlvYKchZRm4GO3y1QO5mnN6A2xkOoocYO0EsVkKr-xT0n/?imgmax=800" width="244" height="173"></a></p> <p><br>Add <b>1 can good quality (28 ounces) crushed tomatoes</b>; simmer until thickened, about 20 minutes.</p> <p><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FTxkxjwrRf5vqpp8o5Fo3mY82Ta18b9IIrhUbPwQQ-eUdHhh2D82-hdD-YKnkHKeGUSWvlSt6HdFKruPND00y_RMwP04tln6PUC_aB-1VtEXHhvFAf1opfUNadcC5WMv2WqG2ieEaDFU/s1600-h/clip_image007%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="http://lh6.ggpht.com/_exeqYqIaKr8/TYmVejkO20I/AAAAAAAAAUA/CvjBSbxyAAE/clip_image007_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><br>Toss pasta with <b>1 cup finely grated Parmesan cheese</b>.</p> <p><br><a href="http://lh3.ggpht.com/_exeqYqIaKr8/TYmVewZCorI/AAAAAAAAAUE/xzCAK6Dejdk/s1600-h/clip_image008%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVf-jX1jI/AAAAAAAAAUI/SeR1gGuIpz0/clip_image008_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><br>Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end.</p> <p><br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVgE4mPaI/AAAAAAAAAUM/9r0RZ7MAeRo/s1600-h/clip_image009%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="http://lh5.ggpht.com/_exeqYqIaKr8/TYmVgR-KdYI/AAAAAAAAAUQ/QLTaxA2hn_I/clip_image009_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><br>Spread meat sauce on top of pasta.</p> <p><br><a href="http://lh5.ggpht.com/_exeqYqIaKr8/TYmVgwHANvI/AAAAAAAAAUU/X8eTmU1pp7E/s1600-h/clip_image010%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image010" border="0" alt="clip_image010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonM4AogtPjel5uFtmgyJjO2Mjj832isadP1kuzm6GmE-QwkuT0CDJH5zpu_wwgS9Gl41OyQi34HGJENEDk0ETN0cwZC2QbdtjmCjUZwsO-j44aDOAhOL5CJ7o1a7KAElXOXvQ8Jk8ezyV/?imgmax=800" width="244" height="184"></a></p> <p><br>Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.<br>Place in a 400 degree oven for 15 minutes.</p> <p><br><a href="http://lh6.ggpht.com/_exeqYqIaKr8/TYmVhRoPaAI/AAAAAAAAAUc/HxlW06gWyuM/s1600-h/clip_image011%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image011" border="0" alt="clip_image011" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjH-suVFArJxX8x1Ncj_pn59TVu4O2PCBpxd11jt9nK8weLV49vkxlklLnaG5otNIPdvkFqeN5qLwAQJBgKGgICREwOzd4Gw5h23yYWm6mtnHTQrgQBis-3N5Jx5EF4EOy5vdXjOoQuVW/?imgmax=800" width="244" height="171"></a></p> <p><br>Sprinkle <b>8 ounces mozzarella cheese</b> on top and bake another 10-15 minutes until cheese is golden.</p> <p><br><a href="http://lh5.ggpht.com/_exeqYqIaKr8/TYmViNm78CI/AAAAAAAAAUk/dklT6-DfbB0/s1600-h/clip_image012%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image012" border="0" alt="clip_image012" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOLmWDnQIMgUSlmijTbcjNb2Gr2EQz-l5sFWMKEljmJ0h2r9X9RUPx6HldBt8Sj0-nxF49usRh4NM7bCoGj72ivzPNioO0YkAFc7fgYwJsAlZClNL8ZnR82YTaE1enuhVe1K3IHbtQ2hm/?imgmax=800" width="244" height="184"></a></p> <p><br>Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold. <br>Can you see the two craters? That's what will happen if you don't get meat into the hole. I think it looks cool.</p> <p><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbhLKvbSwNGTm9LJIE7hD3GqDxcUITPWfIBYMvoFR6-V6e9RADHtlMaWaABCZK8D-mPauURD8sCPze4V1DhGyEkOSHeOcqKgyRtKEIgHaScG4lMpKqWJRJKPKqY21k4lcQ0IzyQpSyH8Q/s1600-h/clip_image013%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image013" border="0" alt="clip_image013" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4sYZmLgx6Opw3yFGvxiSfLepF4GfiPRySYkj_wUgN8wT6KsW0B4D9f5PYHfafgWerY84qBzqG4ht-GGk5Tom9RD9mtsVF8BgO1Kkzs9StTZNYc9nu6kzb713L-pnrsfRZrMGNuCG4AIO/?imgmax=800" width="244" height="222"></a></p> <p><br>Cut into wedges and serve with any remaining meat sauce you might have.</p> <p><br><a href="http://lh6.ggpht.com/_exeqYqIaKr8/TYmVjfYzPbI/AAAAAAAAAU0/AtX2j9-cvoU/s1600-h/clip_image014%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image014" border="0" alt="clip_image014" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyuTusPXKLSTb4p886ovKbTspYSx3SnDsH6ggFLosYEhvKBSNj-UTPTXhBPWgoIbIB4un7uSZfFcftFOkAiJGQy3XKVhESv03DWzNDDAEx7_9xWwob9Ay6s8nzrVAAFaY6abRClgiX5GS/?imgmax=800" width="244" height="228"></a></p> <p><br>This stays together well and slices perfectly.</p> <p><br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYmVkFGWjHI/AAAAAAAAAU8/vsmm4Ny6b-E/s1600-h/clip_image015%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image015" border="0" alt="clip_image015" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqCm2ZPb893cA451jbHVx7GVBRWC2ICYN-68pJFAgbTzV0OCWm3W9eQwFJWxO2aAHErC_UXQWVxB2aFrFZDoqw3kM2EO1WmPmFjI4Lzl07cggDwP1q7pLGVfV6W_BjwixDeDSrqUsGaM-/?imgmax=800" width="244" height="207"></a></p> <p><br>Where ever you decide to cut, each of the pasta pockets are filled with meat.</p> <p><br><a href="http://lh3.ggpht.com/_exeqYqIaKr8/TYmVkmwXUMI/AAAAAAAAAVE/pPBD4JsUSCY/s1600-h/clip_image016%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image016" border="0" alt="clip_image016" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76GbyFEP58DjHNYuCVCCy_ZpAOJbrC1_MrpyljwqK9O4rQ8B-Vdb40kFwUV_DDPz9_8_kRcr70FK7q7UwoRiEJU7rd_OiYB-ZzJA7S3FlbMEzcjCa-UcTR6261XFAN1eKqNvAg7ze0P2K/?imgmax=800" width="244" height="181"></a></p> <p><br>It also has a nice cheese crust. You will love this even though it's just pasta...the presentation makes it special.</p> <p><br><b>Pasta Pie<br></b><i>Adapted from Martha Stewart<br></i><br>1 pound rigatoni<br>2 Tablespoons olive oil, divided<br>1 pound ground beef <i>(I used ground sirloin)<br></i>2 garlic cloves, crushed<br>1/4 teaspoon freshly ground pepper<br>1 can (28 ounces) good quality crushed tomatoes<br>Butter, for pan<br>Salt<br>1 cup finely grated Parmesan cheese<br>8 ounces coarsely grated mozzarella<br>In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.<br>Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.<br>Add crushed tomatoes; simmer until thickened, about 20 minutes.<br>Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.<br>Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.<br>Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. <b>Remove from oven and let stand for 15 minutes</b>. Run a knife around the edge to loosen and then unmold. <br>Cut into wedges and serve with any remaining meat sauce you might have.</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-28479313843584775442011-03-23T01:33:00.001-05:002011-03-23T01:33:10.281-05:00Childhood Dreams<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuef1UzVvAQ45ZM-AaTllqooeY89t-XbkecSOTYUpv6COwaw28Lldjz4k78fF9AFN9-2NEJi_ysPzWqQ7iny6vbbKIV8UDjv-K3amtmxiS2jj4jrD2YHJTuhcLWAXtMWuE2uYyOWlEXzw/s1600-h/clip_image001%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdYeHJEfjNB7qpi3L0Elut7vTEIpDB4NiZnHLfDIxbDe-OX9cv34s_PAE2mBzgQqRDOMxztCcQ1lMPFIVh5v7y0viWxFRDKC5RvbLiq39HYvS5sI26UjsAynLMi1Qx83R4rx9ggsnjYme/?imgmax=800" width="244" height="167"></a></p> <p><br>When was ten I had a cancerous brain tumor. It was the size of a grapefruit, half of the tumor was wrapped around my right facial nerve, around my optic nerve and in the sinus cavity, the other half was in the base of my brain. </p> <p><br>This was 1971, before micro surgery and before laser surgery. My Oncologist was AMAZING. He cut along my hairline and around my ear, peeled half my face back and was able to remove all of the tumor with no ill effects. He was worried about nicking my facial nerve as then half my face would be permanently paralyzed and droop, if he nicked my optic nerve I would be blind in one eye, and if he removed too much of the tumor in my brain I could lose major IQ points. If he did not remove all of the tumor in any of those places, it could come back and I could die.</p> <p><br>As you can tell, I am here, my face is not paralyzed, I can see out of both eyes, I have a minimal scar and my IQ is 129. I would say he did a damn good job!</p> <p><br>The problem though, is that even though I was on <a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmRvaXRub3cub3JnL3BhZ2VzLzE1Ny5odG1s"><b>Darvon</b></a> (<a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LnRpbWUuY29tL3RpbWUvbWFnYXppbmUvYXJ0aWNsZS8wLDkxNzEsOTEyMjkyLDAwLmh0bWw="><b>Now illegal</b></a>) I was not moving my neck and shoulder, as the muscles hurt so bad from being peeled off my face. As my family had an in ground swimming pool (Arizona) and I LOVED to swim. My Doctor recommended swimming to loosen the muscles and increase my range of motion. My best friend would come over daily and swim with me, then we would watch Esther Williams movies. We just knew that someday we were going to go to the Olympics and do partners synchronized swimming.</p> <p><br>Unfortunately, Synchronized swimming made it to the Olympics long after I was too old, and had given up on that dream. But to this day, I am like a dolphin in the water (even though I look like a whale), and still love to swim and watch Esther Williams movies! </p> <p><br>So what did you want to be growing up?<br>Have you grown up yet?<br>Do you think it is too late to reach for your dreams?</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-9763918661993697192011-03-22T17:40:00.001-05:002011-03-22T17:40:38.978-05:00We REALLY needed a LIBERAL President...<p> </p> <p>If I told you in 2007 that in 2011 we'd be killing Soc. Security, torturing Americans & bombing Libya, etc. Who would you guess won the election?!<br>Hmmm.....</p> <p><br>Dropped a public option, escalated the war in Afghanistan, gave tax cuts to billionaires....<br>And FOX "news" calls him a 'Liberal'?<br>It' time to re-educate the masses on the true meaning of Liberalism. I believe Obama's victory in 2008 showed how Liberal this country really is and really wants to be.<br>Obama SPOKE like a Liberal and MILLIONS and MILLIONS and MILLIONS of people believed in his ideology, because in it's purest form, Liberalism is the only way to form a more perfect union.</p> <p><br>In my opinion our Founding Fathers were the original "radical leftists", revolting against the ultra-conservative Monarchy of England.<br>They were students of the Enlightenment period, which spawned Liberalism. Their entire worldview was one in which they believed in science, philosophy, nature, democracy, environmentalism, etc.</p> <p><br>They constantly strived to form a more perfect union, and that is what Liberalism is about....Progress. It is about trying to attain perfection. It is equality, justice, truth, and liberty for ALL.</p> <p><br>Fox "news" and the frightwing echo chamber is trying to give Liberalism a bad name, problem is, they're NOT attacking Liberal policies, they're attacking moderate republican policies.</p> <p><br>Which is why the frightwing has taken a rightward lurch....Into the insane asylum, and there are NO moderate republicans left. The further right Obama goes, so do they. <br>Blame whoever you want, but you CAN'T blame Liberals. The republiCons controlled the veto pen for 22 of the last 30 YEARS, maybe they should start looking in the mirror.<br>(Kind of ironic that America's decline started 30 years ago under Reagan. Since then we've been losing our global economic and competitive grip to the rest of the world.)<br>Under 40 years of Liberal rule, roughly 1930's to 1970's, America was the most prosperous sought after Nation in the history of the world. Even the 'R' presidents during that time i.e. Eisenhower would easily be considered a Liberal by todays standards. And it's funny how conservatives believe in the 'conservative' ideology when conservatism has NEVER been accomplished...Anywhere, ever.</p> <p><br>It's a fairy tale whose ideology is constantly being torn at the seams with hypocrisy. <br>I'm<br>NOT<br>Kidding,<br>I've heard conservatives call Bush a Liberal.</p> <p><br>Time to re-educate the masses and show people how Liberalism is in the direct best interest of all of our citizens by expanding freedoms and rights, while conservatism is about taking them away.<br>Equality, justice, liberty OVER individualism, isolationism, and the not-give-a-f**k attitude for your fellow countrymen.</p> <p><br>Hmmm....</p> <p><br>Wonder which one our Founding Fathers would support and be proud of today.</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-76880914751759515212011-03-19T01:52:00.001-05:002011-03-19T01:52:15.581-05:00My Invisible Illness<p> </p> <p>I am not “normal”, I have Fibromyalgia. This is a connective tissue disorder. The health professionals’ don’t know what causes it, or how to cure it. There is no blood work that says, yes, you have it or, no, you don’t. It is diagnosed by a list of symptoms and a series of pressure points on the body.</p> <p><br>They symptoms of Fibromyalgia are many and varied. What affects one sufferer may not affect another. In my case it is chronic fatigue and chronic pain. The fatigue can be overwhelming. Some days, just thinking about getting out of my bed or my chair is more than I can deal with. Doing everyday activities like washing my hair may not be possible because I can’t hold my arms up long enough to lather in the shampoo much less have any remaining strength to rinse it out.</p> <p>Chronic pain is another major symptom of this disease. It is not like any pain I have ever had. My muscles hurt. My joints hurt. My skin hurts. It hurts to have the lightest touch. Being hugged can be torture. Shaking hands feels like a vise. This is where the pressure point diagnoses comes in. There are eighteen pressure points on your body. A doctor who is familiar with the illness knows how hard and where to press. If he gets a reaction on eleven of the eighteen, it is considered a diagnosis. The day I went in because of the pain, I had a response to all eighteen pressure points. <p>Other symptoms that go with the illness do not in and of themselves mean you have Fibro. They can be indicators of other illnesses or mean nothing at all. I have a tendency to drop small items such as keys. I have also dropped large items because I thought I had a good grip on them and didn’t. This is not always constant and some days are better than others. <p>It can also alter your vision. Some days it is hard to focus and other days I have clarity of vision I haven’t had in years. Some days I can walk as I did ten years ago, and some days it is all I can do to make my legs work. Some days I can eat whatever I want. Some days my stomach is in an uproar and getting any distance from a toilet is not an option. <p>How does this affect my everyday life? In some ways, it has been extremely negative. I have well-meaning friends and family tell me about the latest miracle cure. They also give me unsolicited advice such as if you would only . . . fill in the blank . . . you would feel better. On the other hand, there is this wonderful new doctor, treatment or vitamin that will surely cure me. They are offended when I don’t jump at the latest offering or advice, but what they don’t understand is that I have looked at all the suggestions they are offering me, and I found them lacking, quackery or just plain dangerous.<br>I can no longer work, even part-time. The fatigue and pain would put me to bed. I know, because I tried working part-time. At the end of the first two weeks, I was in tears. At the end of the second two weeks, I was in the bed for most of the next five months. <p>My love life is not what I want it to be. It is difficult for my husband to make love to me knowing that his slightest touch can be painful. This might work if you are married to a sadist, but most husbands don’t want to hurt their wives. The fatigue also plays havoc with my love life. I get tired quickly.<br>I have three beautiful grandchildren. I have not bonded with them as well as I would like. Because of the fatigue and tendency to drop objects I didn’t hold them. All of this has led to a tremendous amount of guilt and anger. These have to be dealt with in order to move on with your life.<br>Grieve.<br>Grieve for the abilities you have lost.<br>Grieve for the uncontrollable changes in your life.<br>Grieve for the plans you had that will not come to pass.<br>Grieve for the you, you could have been.<br>Get angry. <p>Find someone who will listen without judging. Who will let you blow off steam. If cussing makes you feel better, use every foul word you ever heard and make up new ones. Get it out of your system. Dealing with the guilt and the anger are not going to happen overnight, and once you deal with it doesn’t mean it will be gone forever. You will have periods where they will come back. Don’t be alarmed or get depressed, well maybe for a little while you can be depressed, but deal with them in the way you know works for you. The only exception here is substance abuse. It is very tempting to drink, smoke pot, do pills or eat yourself into a stupor to make it all go away. However, this are only temporary fixes, and adds to your problems. It is not what you would tell your children or your friends to do. So, don’t you. (End of sermon) <p>All is not lost. I have been able to make positives out of the negatives. I now work from home as an apt manager (think Mr. Furley, for those of you old enough to have watched 3’s company). It has been a slow journey, but I am making progress. My husband and I are learning to adapt to the illness and have a mutually satisfying love life. My children and grandchildren are learning to cope and know that they are loved in spite of what I can no longer do. We are learning how to adapt the activities we love to do as a family so I can take part and everyone can have a good time. <p>My friends and family are learning to look carefully at treatments and doctors not just for me, but for themselves too.</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com1tag:blogger.com,1999:blog-8880717331779773015.post-78062643039410093982011-03-18T22:50:00.001-05:002011-03-18T22:50:01.895-05:00Disappearing into Thin Air: Here Today; Gone Tomorrow....<p> </p> <p><b></b> <p><a href="http://www.msplinks.com/MDFodHRwOi8vcGhvdG9idWNrZXQuY29tL2ltYWdlcy9mYWRlJTIwYXdheQ=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh5.ggpht.com/_exeqYqIaKr8/TYQn6CmM2EI/AAAAAAAAAS8/Naq1zoD3TXE/clip_image001%5B5%5D.jpg?imgmax=800" width="244" height="44"></b></a><br>Sometimes, remembering hurts.<br>It's sad when you can't think back to any time in your life when everything made sense and was blissful, or when you felt at peace. <br>Sifting through the memory banks, only finding pain and discomfort, awkwardness and degradation. <br>When not one day in your life went smoothly with no bumps...not one.<br>Someone, or something always went all to hell, making even the best of days ruined.<br>It never failed.<br>Yet, it always failed; it just depends on how you want to look at it.<br>The people you loved and trusted the most, even they let you down, and caused you immense pains. <br>Pains, in which they'd die if they knew what they did to you, and how it makes you feel to this day.<br>How do you get over these things, when you remember all of it, every horrid detail, every sensation, every smell, every grimace, every tear, all of it. <br>Longing to be one of the lucky ones, whose abuse has been forgotten or blacked out.<br>Trying and trying over the years to forget, with no luck at all. <br>You think you've moved on, and then at random, something triggers a memory.<br>Or you're sitting there reminiscing the good times here and there, and then in the mix, of course you remember something awful, and it ruins your night. <br>Still to this day it ruins you! <br>You know so well the almost seemingly rehearsed speeches you've given to others over the years, and still now...giving them advice on how to move on, and how to recognize their self worth enough to know they deserve love and happiness, and to do what it takes to not let things bother them and get them down...you could go on and on with the best advice EVER heard, you can know it inside and out, but it doesn't change it inside you. <br>You still hurt. <br>You need closure, but you know damn well you'll never get it. <br>So, what now? <br>What does one do when no closure is to be had for their pains and strife? <br>How do you forget? <br>How do you let go, when it's still there...nagging you like a horse fly flying in circles around you, no matter how fast you run...it still catches up and buzzes around your face like it hasn't eaten in years and now you're the only thing it wants, so it's not going away.<br>It's the most frustrating thing in the entire world. <br>Sometimes late at night, laying in bed, you'll be almost asleep, and BOOM!<br>A flashback, out of nowhere, you weren't even trying to think back that far, but there it is...like it or not. <br>A bad memory, and now, even in dreams you can't escape. <br>The last memory of the night sweeps through your dreams, and nightmares abound. <br>The next morning, you awake, feeling empty inside and awkward as all hell.<br>Feeling like your dreams were almost really reality, and the wounds are still fresh.<br>It ruins your entire day!<br>You try throughout the day to lift up your spirits.<br>You draw, paint, write a happy poem, go outside and smell the fresh air and listen to the birds swaying in the breeze with the branches on which they are perched. <br>Yet, again...it never fails, somehow something bashes you in the skull with negativity.<br>You try and muster up the self esteem and courage to fight against it, be brave, be strong, be better than that bullshit...take a stand, and say, <br>"I won't let this get me down, NO SIR!"<br>...No, sir, indeed. <br>It only lasts so long.<br>The soul is weak, tired of always trying to fight off the memories and negative spirals of life. <br>It hurts.<br>It really hurts.<br>The worst part of it is, the people and the things that cause the most damage are the people and things you love the most, and what matters to you more than life itself.<br>Funny how that works.<br>So, what is the person with all the great advice supposed to do when their advice doesn't work for their own issues?<br>Where do they turn?<br>No one else has much of any advice that you haven't heard before, said before, and it irritates you to even hear it from someone else, as if they think you're not intelligent enough to see these things already, and know how logical it all is.<br>You know how logical it is and how great it sounds, and how it SHOULD work and make perfect sense, but it doesn't.<br>It just doesn't. <br>Why?<br>Why won't it work for YOU?<br>It's not because you're not trying.<br>It's not because you won't allow it to work.<br>You've tried for years to LET it work.<br>You're still too weak.<br>You are still too weak.<br>You need to find the strength...but where do you find that? <br>How do you hold onto it once you've found it?<br>How do you not let the pains, and the negativity, and the bullshit get you back down?<br>Are you even ready to let go?<br>Are you ready to be there yet?<br>Have you even met your mental and emotional issues head on, and conquered them enough to be that person?<br>CAN you be that person without finding the strength first?<br>Do you need to find the strength before you can fight off the demons in your skull?<br>Or do you find the strength in conquering those demons?<br>How do you know?<br>What do you do?<br>How do you tell the noise in your mind to shut up long enough to think it all through in the first place?<br>The screaming inside of your mind is so loud.<br>It's hard to think.<br>It's hard to sleep.<br>It's just hard.<br>Does anyone know...does anyone know what to do?<br>Would you listen to them even if they did?<br>Would you know it was the truth even if they told you, in the first place?<br>Who, what, when, where, why....to what extent???<br>Does anyone know?<br>Does anyone care?<br>Is anyone even listening?<br>Why?<br>Why not?<br>???<br>??<br>? <br><a href="http://www.msplinks.com/MDFodHRwOi8vcGhvdG9idWNrZXQuY29tL2ltYWdlcy9mYWRlJTIwYXdheQ=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001[1]" border="0" alt="clip_image001[1]" src="http://lh5.ggpht.com/_exeqYqIaKr8/TYQn6RnHU7I/AAAAAAAAATA/xV3RLtRrX7E/clip_image001%5B1%5D%5B2%5D.jpg?imgmax=800" width="244" height="44"></b></a> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-4975210303266024042011-03-18T22:42:00.001-05:002011-03-18T22:42:10.681-05:00Hoist Your own Petard<p> </p> <p>Week 48 Topic: Hoist Your own Petard<br>bonus points<br>(hard, 2 points): incorporate chills running down your spine<br>(easy, 1 point): include a secret compartment in an attic<br><br>A petard was a small bomb used to blow up gates and walls when breaching fortifications. The term has a French origin and dates back to the sixteenth century.[1] In a typical implementation, it was commonly either a conical or rectangular metal object containing 5 or 6 pounds of gun powder, activated with a slow match used as a fuse.<br>The word remains in modern usage in the phrase to be hoisted by one's own petard (or to be hoist with one's own petard), which means "to be harmed by one's own plan to harm someone else" or "to fall into one's own trap", literally implying that one could be lifted up (hoisted, or blown upward) by one's own bomb. <br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p> </p> <p>. I felt a shiver run down my spine and I got up to turn up the heat and make a cup of hot chocolate. When it occurred to me that our fearless leader Marvin threw us a curve ball. After all, which two characters in Looney Tunes history have most been <b>hoisted by their own petard</b>? <br>Wile E Coyote and Marvin the Martian.<br>Personally I am a Marvin fan. <br>I always have been. <br>Marvin reminds me of when my son when he was around 5 years old. He was helping me look for Christmas decoration boxes in the attic, when he found the covered entrance to the part of the attic that contained the sewer vents to the roof, air conditioning duct work, electrical boxes etc. He asked why we have a secret room in the attic (the door was only 3 foot by 3 foot). <b>After explaining it really was not a secret room, just the working part of the attic,</b> he wanted to take a peek. So I opened the door for him to take a peek. After poking his head in the door, he spotted a dusty box. He grabbed it and pulled it out into the attic with us.<br>I knew in an instant what the box was! It was my Marvin collection! I had been looking for that box for several years. Inside were my Marvin dolls (plushie and figurine), Marvin coffee cup, Marvin's plushie spaceship, Marvin sleep shirts, Marvin photon guns, videos and much more!<br>My son after watching the video's and stealing my Marvin plushie doll, would then walk around the house talking in his Marvin voice. Imagine this, a blond little 5 year old boy with a pair of plastic Marvin guns stuck in his waistband, hugging a Marvin plushie, telling you things like;, "Earthling, you are making very angry!", "Where's the kaboom? There was supposed to be an earth- shattering kaboom!"<br>When he turned 18 the very first thing he did was to get a Marvin the Martian tattoo on his bicep. So I guess I can say, I handed my love of Marvin to a whole new generation. <table border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td valign="top" width="224"> <p>.. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpNflloWskMgrdrzW00GrlKGeV-9RHhfH0UoiJwaaG5VQUeWVN353E1DPSrIUqmokTvzIr9JsQLAF61a2QRY4dG9vb6QCYzAEpNpAb5zZ2brusjZqxXXrW0XTgb7HjRO-XOsb1uZZpl-M/s1600-h/clip_image001%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYQl_6JMrSI/AAAAAAAAAR4/nO7yf8ijB-E/clip_image001_thumb.gif?imgmax=800" width="224" height="200"></a><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLwNH6mVXL_GVmliI-2mjS9-vzzEtp_uUPHInNZr3rbYrtJNPU9iCQigFrCxRK6ykqE7FDT9UpeFjMhVqhndT2Lydz2Snrvtzr3MQqSz5Do_oV_n5yAKy0jUy-BQxJuCzy48IDakZKx8A/s1600-h/clip_image002%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rx_Y8fRdU0_Koq6ZEyTmOx0OlKh73sN2oJcw_5sjcwSonm_DOb7lIL_Ovl6OFXSB568_yxI14uMkKKh9HZ4T5pz0v8QIQ2hvfzQRk7N00GqjIC8aX6eXOu91LOVqwWucPbhhYDDU5kjU/?imgmax=800" width="140" height="200"></a><br>Ready to do his master's bidding K9 is Marvin's faithful companion<br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYQmAqI5ZkI/AAAAAAAAASE/uzhKmbtgnZM/s1600-h/clip_image003%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKqwXbPXefvDSKvpQ8_xRAHxRZlD-d1vQ8jAi_coliJPFGL_0_5SjDFlDlrYWgp0MtT9ri_s2S8nTts8sIcWQHIUIQYOk835TDscwJ6-WFe4DMrl-WNdjqlocgyeuKvqMIERIu7DMNB_b/?imgmax=800" width="220" height="150"></a></p></td> <td valign="top" width="200"> <p>Marvin the Martian is not a bad guy, he mearly wants to blow up the Earth because it's blocking his view of Venus. <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYi6FIUHvdSLH70F3VjVFAN9-a97Uo08d1OP9LIiT_HJyA6Nd7M3akyVALyPoWFkCFPvlTiLSKqouwUeNb3bE27xJWVLSTz7E334_lDvgDptdcjvRksWx1HZ694ZnTyFsPF66qIMUYeww/s1600-h/clip_image004%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image004" border="0" alt="clip_image004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYa_OijkvrhlbYITDYujwoibSe6u0tYCy4bo8WqnbpeWY1CSrbU4dmAj4XKs6rDGlNWId7fpIWUr5d_TFav49jCASsdXeyxhj3JgnqpRwafJ7Bo47EOnSHdRR8Dauz9lQ1slP_Lv3iG_Ng/?imgmax=800" width="190" height="143"></a><br>Disintegrating anything that gets in his way is his normal response. <br>In a pinch he has Instant Martians - just add water <br><a href="http://lh4.ggpht.com/_exeqYqIaKr8/TYQmBp_pAXI/AAAAAAAAASU/gEURuuRx_SQ/s1600-h/clip_image005%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image005" border="0" alt="clip_image005" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFlj8yP0yxgFXPkwLYNmfnx4RQ8BrmE750DiQ-H7URr8rO-wWbkB6Ir-UTk8cm2gTCV4wyJ6ZWtKf6U5tKMmo_zYwtefRZqn1PGVPXRrPaieOjY5R49ve4xR0xKi9alOUr4edOU-gfZ0C/?imgmax=800" width="100" height="123"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5JxMaAebyu-MEd7ExsTgU9mUwfh6cpOthoo0jsEDTTJ3x-OQEL1QAJwLTsfnb1QfEuFeNSwovyDCUXy9js4syt-CR_Nb5Fc612HZV4pQs6zkWP8XShnAelQb829sYmXZo7hZmYAoW3me/s1600-h/clip_image006%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image006" border="0" alt="clip_image006" src="http://lh3.ggpht.com/_exeqYqIaKr8/TYQmConQpSI/AAAAAAAAASg/SblhUDNT_vE/clip_image006_thumb.gif?imgmax=800" width="72" height="100"></a><br><a href="http://lh3.ggpht.com/_exeqYqIaKr8/TYQmC1SDuLI/AAAAAAAAASk/35TMRViBm5Y/s1600-h/clip_image007%5B3%5D.gif"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image007" border="0" alt="clip_image007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQyVzR5IgIjKLas9LHy6m0V6ph4Um81gyqmC04AWtDzP0jI43mpdeQJyTs_ZfkRX4Z-jHUQGghz0rJN5WJkBKYCC-Z-QRhSMgmf_L0xL7iCm1pnxRUY7Di5kMuQv6B5982acVXYwcZ4Ww/?imgmax=800" width="190" height="195"></a>....</p></td></tr></tbody></table> <p>Quotes:<br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjIyLndhdg=="><b>Oh, I'm going to blow it up</b></a> 21k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL2ZvcmNlLndhdg=="><b>Oh dear, now I suppose I shall have to use force</b></a> 42k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21vcmUud2F2"><b>Oh dear, now I shall have to create more Martians</b></a> 48k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL2s5Lndhdg=="><b>K9 do you suppose all earth creatures behave like thataway</b></a> 61k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbi53YXY="><b>You have made me very angry very angry indeed</b></a> 64k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjAyLndhdg=="><b>Begging for mercy makes me angry</b></a> 31k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjA0Lndhdg=="><b>At long last My dream come true</b></a> 34k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjA1Lndhdg=="><b>Where's the Kaboom? There's supposed to be an Earth shattering Kaboom</b></a> 53k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjA2Lndhdg=="><b>Gee Wiz That silly place irritates me so</b></a> 35k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjA3Lndhdg=="><b>Brace yourself for immediate disintegration</b></a> 31k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjExLndhdg=="><b>The Earth? Oh the Earth will be gone in just a few seconds</b></a> 58k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjEud2F2"><b>I claim this plant in the name of Mars oouu isn't that lovely?</b></a> 58k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjEyLndhdg=="><b>That wasn't a bit nice</b></a> 27k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL2d1aWx0eS53YXY="><b>This insignificant planetoid has been found guilty of crimes against the universe</b></a> 52k <br><a href="http://www.msplinks.com/MDFodHRwOi8vd3d3Lndpc2VhY3JlLWdhcmRlbnMuY29tL3NvdW5kL21hcnZpbjAzLndhdg=="><b>Oh drat these computers, they're so naughty and so complex, I could pinch them</b></a> 66k <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaqM2Ra7Q9QgRnw2OYrUPWKRqqL_H4mouPayWRj9lR-ipiFfFb21gczduREj_IrrwvlKrM1kowfCR64k9Z6vpOWnjvkOLkVdqsWlwGy8Ko5hpo6UlZRWIk28UFNE1v4jLFPv1P75sCL63/s1600-h/clip_image008%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image008" border="0" alt="clip_image008" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWUK4D02qbDwRaAMU5bBXw2B32-2BU-imYzb2SI9XabKorZZ94gTTfAKdZc3fY0ZX69sT9_kb-S7AkkCobeEjU6mZGhcvjyu4v-lwcy38rtQ0slP011sI_xxxwi8g5BYk5gXbDHl-_rLQ/?imgmax=800" width="244" height="181"></a><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kJ-Z6Amn70Wd6MonGc5VyswdhmSxaH_n-vdhvO6M5gW7UPHOMiRSmiFr_uCSxhMHqVXKgyuO_m2TbzdpT8u85YZsWGjWs8SCmAu01v5O3a7f3FKes1m4IyJRyZRNSD-XqRdUrBiTYxAL/s1600-h/clip_image009%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image009" border="0" alt="clip_image009" src="http://lh3.ggpht.com/_exeqYqIaKr8/TYQmEo0UWGI/AAAAAAAAAS4/1LchLbcWT3A/clip_image009_thumb.jpg?imgmax=800" width="244" height="182"></a> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0tag:blogger.com,1999:blog-8880717331779773015.post-73154550932433576172011-03-18T00:48:00.001-05:002011-03-18T00:48:30.749-05:00Warning true story - Adults only - Blogophilia Week 52 Topic: You Owe Me Big Time<p> </p> <p>Week 52 Topic: <b>You Owe Me Big Time</b><br>bonus points<br>(hard, 2 points): incorporate The Butterfly Effect<br>(easy, 1 point): use a skillet for something besides cooking<br><br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br>I can tell you, I am currently living a very mundane existence. When I was young, thin and not in pain all the time (Fibromyalgia). I had a very exciting life. <br>But it also was unstable, substance filled, loaded with abuse and flat out dangerous. As much as I would love to go back to the figure I had, and the excitement of living the "wild life". I cannot turn back the hands of time, nor would I want to. As the life I am living today is too full of the "Important Things" now (Kids, Grandkids, Real Love). <br>*Disclaimer* I am by no means putting down anyone that enjoys the "Wild Life". I know I did! This was a personal choice for my own well being. The "Important Things" can be different for everyone as well.<br>Let me tell you all about Mike, the guy I lived with for 3 years in the late 80's. I met him through mutual friends at The Backroom in Austin Texas. He was a drummer, who was also a Music Store owner (Mike's Music) right next to <a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LmJyb2tlbnNwb2tlYXVzdGludHguY29tLw=="><b>The Broken Spoke</b></a>. He owned his own home, he had wealth, yet he was also a musician. And anyone that knows me, knows that music is also my weakness.<br>I had just gotten out of a long relationship, that had devastated me emotionally. I had given my whole heart to a man and lived with him for 7 years, only to end up in a battered women's shelter at the end. I was hurt, angry, and scared of giving my heart to anyone ever again. To this day I am afraid of ever meeting him face to face, not because of the abuse, but because deep down I have never stopped loving him even after all he put me through. It has tainted almost all of my relationships since, most of all, the relationship I had with Mike. Fortunately many years has gone by when I met my current Husband, and I was able to let go enough to be happy and give my heart to someone completely once again.<br>What I didn't know when I met Mike was that he was an alcoholic. After casually dating for a month, he offered me a job at his music store as his manager. I accepted, as I had had good managerial skills, I would be around musicians all day and I could do what I loved. When business was slow I could play any instrument I wanted, or walk next door to the Broken Spoke and talk with country musicians. I bought a computer and a point of sale program and put all the inventory on line (This sounds weird now, but this was very progressive back in 1989).<br>After just another month, Mike asked me to move in with him. I took a gamble on my future, and decided, why not? I can save what I had been paying in rent, and we could save gas by going to work together, and I could spend more time with Mike. What I did not count on was that Mike was a closet alcoholic. That meant once I moved in, it would not be a secret anymore from me. <br>The first big surprise was the fact that I stopped getting a paycheck. When I asked why, I was told "You are living in my house, you don't have to buy anything. I buy the food, your clothing, jewelry and anything you want, so why should I pay you too." He had a point, in the last 3 months, I had not bought ANYTHING, not one drink, one cigarette, one outfit, one piece of jewelry, nothing. Whatever I wanted was mine. He would take me on weekly shopping trips to buy anything I wanted. So accepting that I was not going to get a paycheck anymore was pretty easy. Easy is the first step to hell.<br>Being as we worked in the Music industry, we had to socialize with musicians. That meant every night was filled with music, going out to see bands, concerts, dancing, drinking and fun. I was young, pretty and trying to bury a broken heart with someone I thought I could use. But as each month passed by, I realized I was the one being used. I found not only was I opening the store more and more often by myself, spending all day alone in the Music store but I was fast becoming chauffeur (I discovered he lost his driver's license for his third DWI just a few days before he met me.), the girl on his arm to show off. He had to show everyone how "wealthy" he was. It would not be unusual for him to drink away several hundred dollars a night. He not only would buy his own drinks, but would buy drinks for anyone he thought he could "impress" and who might come to his store. Hoping that a couple drinks would turn into a butterfly effect and they would buy lots of musical equipment later. It seldom happened....<br>I had stopped drinking completely the year before, when I realized I only was having to babysit him anyway. The end of the relationship came one night when he beat me up in The Backroom's parking lot, because "some guy was looking at me from across the bar" (I suspect it was my X, as he was there that night and had asked me to give him a BJ in the men's bathroom and I turned him down flat). The bouncer pulled him off of me, and just ten minutes later he did not remember punching me. The ride home that night was also not a night I would like to remember. As I was driving over an overpass, he reached over and grabbed the steering wheel and tried to jerk the wheel so we would go over the overpass. I never knew adrenaline could make me so strong! I went to bed when we got home, figuring that if he slept it off, things would be OK in the morning. I woke up an hour later with him standing over me and urinating on me! <br>I had been in an abusive relationship before this, and I swore No Man was ever going to abuse me again! <br>If someone Peeing on you is not abuse of one form or another, I don't know what is! I got up, went downstairs to the kitchen and got a frying pan. He was following me through the house just screaming at me that I was his because he gave me a 3 carat diamond engagement ring, and that he could do whatever he wanted too to me! So I hit him with that frying pan! It did not knock him out, but it did make him MAD.<br>When he grabbed the baseball bat, I hid. when he could not find me he left. Being as it was 4 in the morning, I went to the guest room and tried to get a couple hours of sleep. I had noticed he took one of the cars in the driveway. When 8 o'clock rolled around and he still was not home, I called the police dept, who let me know he was in jail for his 4th DWI, but they would be releasing him as soon as he sobered up. So I went down to a pawn shop, pawned that big ass diamond ring, I figured he owed it to me, big time! <br>I then went around the corner, rented a U-Haul, drove it to the house and loaded it up with all my belongings, by myself (I moved an antique tiger eye maple dresser with beveled glass swinging mirror down from the master bedroom upstairs,into the U-haul by myself). I was out of that house by no later than noon that day! I was just throwing things into boxes and moving as fast as I could, because I did not know when he would come home. The last thing I wanted or needed was for him to walk in on me leaving him. Lord only knows what would have happened then!<br>I then drove to Wisconsin to try and start a new life, one that did not involve Musicians, Music Stores, Booze, Bars, Rock Photographers or Men that wanted to use/abuse me. It was time to grow up, and to me at that time, it also meant giving up everything I had become. Including selling all of my musical instruments, stop singing and become a "Soccer Mom" complete with mini van.<br>It has only been in the last ten years, that I am finally me! I ride motorcycle (I do not ride "Bitch", I went to a motorcycle safety course), I am going back out to concerts and I am learning to relax. I garden and I sew, I find that enjoyable and relaxing. I have learned it is never to late to take control of your own life.<br>I understand from friends that Mike's Music closed shortly after I left Texas.<br><a href="http://lh5.ggpht.com/_exeqYqIaKr8/TYLyK1ALW7I/AAAAAAAAARo/-PwIHNHiIwQ/s1600-h/clip_image001%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrW3i67qsQ5MS6h7fiNgcXzuGN1h_JbVS8qJIavJKFHscJnrLJpq6K_wXHafZ8juvR7rnjeEHcUsTzZ0sVXnVVyhUExUYc-xYe89UgiuY44fucLYoVVL-wWSoCOt61a3gnpUZeenGSxi8/?imgmax=800" width="154" height="160"></a>This was me back then.<br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br><a href="http://www.msplinks.com/MDFodHRwOi8vaTIzOS5waG90b2J1Y2tldC5jb20vYWxidW1zL2ZmNTgvbGFkeWJ1Z21hZ2ljL0dhdGhlcmluZ29mdGhlSW1tb3J0YWxzLmpwZw=="><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image002" border="0" alt="clip_image002" src="http://lh4.ggpht.com/_exeqYqIaKr8/TYLyLsQbAEI/AAAAAAAAARw/3xi45nhpWw4/clip_image002%5B3%5D.jpg?imgmax=800" width="244" height="174"></b></a><br>Please highlight or otherwise point out your bonus points attempts. Don't forget to guess who picked the topic and the bonus picture as well as guessing the bonus secret word or phrase for a chance at more points. Send in your topic, bonus point suggestions and bonus picture for next week after you post your blog!<br>My guesses;<br>Who picked topic - Kismet<br>Bonus Picture - The Falcon<br>bonus secret word or phrase - The Gambler, Texas hold em, I'll break your kneecaps, full house, royal flush, cards, card games, payout, winning, losing, dead mans hand. <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com1tag:blogger.com,1999:blog-8880717331779773015.post-24423706142831558032011-03-18T00:43:00.001-05:002011-03-18T00:43:43.586-05:00Blogophilia Entry - Week 1, Year 2 Topic: You Call That Half?<p> </p> <p><b></b> <p><a href="http://www.msplinks.com/MDFodHRwOi8vaTI1OC5waG90b2J1Y2tldC5jb20vYWxidW1zL2hoMjU1L0Jsb2dvcGhpbGlhL3NpemluZy9jbHVlNTMuanBn"><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6rRh6B0UunftvBuvDaigSijwa3KkQSG3Z0C3Ycw2JbeNoN0m5dP9ECmlDS9cLvIE4pbQexmqFadH8RI9hmu4GWoUEiwCvoE3o8XN7KE6-Q7INTRH1S7AcxFkr6Ln_rzwjtPWNGHN24Y7/?imgmax=800" width="161" height="244"></b></a></p> <p><a href="http://www.msplinks.com/MDFodHRwOi8vaTI1OC5waG90b2J1Y2tldC5jb20vYWxidW1zL2hoMjU1L0Jsb2dvcGhpbGlhL3NpemluZy9jbHVlNTMuanBn"><b>Week 53 Topic: You Call This Half?<br>bonus points<br>(hard, 2pts): Incorporate the Peter Principle </b><b>**</b><b><br></b><b>(easy, 1pt): Mention some kind of dessert topping <br><br></b><b><br></b></a><br>Please highlight or otherwise point out your bonus points attempts. Don't forget to guess who picked the topic and the bonus picture as well as guessing the bonus secret word or phrase for a chance at more points. Send in your topic, bonus point suggestions and bonus picture for next week after you post your blog!<br>My guesses are;<br>Picture - Tyler Murth<br>Topic - GGP<br>This weeks Bonus Mystery Points - Give the dog a bone, walk the dog, fetch, play with the dog, playing games, teach an old dog new tricks<br>** - The <b>Peter Principle</b> is the principle that "In a Hierarchy Every Employee Tends to Rise to His Level of Incompetence." While formulated by Dr. <a href="http://www.msplinks.com/MDFodHRwOi8vZW4ud2lraXBlZGlhLm9yZy93aWtpL0xhdXJlbmNlX0ouX1BldGVy"><b>Laurence J. Peter</b></a> and <a href="http://www.msplinks.com/MDFodHRwOi8vZW4ud2lraXBlZGlhLm9yZy93aWtpL1JheW1vbmRfSHVsbA=="><b>Raymond Hull</b></a> in their 1968 book <i>The Peter Principle</i>, a humorous treatise which also introduced the "salutary science of Hierarchiology", "inadvertently founded" by Peter, the principle has real validity. It holds that in a <a href="http://www.msplinks.com/MDFodHRwOi8vZW4ud2lraXBlZGlhLm9yZy93aWtpL0hpZXJhcmNoaWNhbF9vcmdhbml6YXRpb24="><b>hierarchy</b></a>, members are promoted so long as they work competently. Sooner or later they are promoted to a position at which they are no longer competent (their "level of incompetence"), and there they remain. Peter's Corollary states that "in time, every post tends to be occupied by an employee who is incompetent to carry out his duties" and adds that "work is accomplished by those employees who have not yet reached their level of incompetence".<br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:ccb9e1ce-c08a-426f-93cf-1a4b26aeeedd" class="wlWriterEditableSmartContent"><div id="57ef0713-0669-49ef-a54e-783e7e172303" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=g8MYsii4DZY" target="_new"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0blOkImGJRrAn6-EKIF8tdrZ_moLAGrlOK27qrgSWR5JeVRZfTdEwgnTobGUeEgtmeI6evnIznfQh-FQpepZPlB932L48d3Hy3j-AckwTtvMaCQChNjIW8aVcHHaGDYndbBK0u1EkxPLC/?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('57ef0713-0669-49ef-a54e-783e7e172303'); downlevelDiv.innerHTML = "<div><object width=\"640\" height=\"390\"><param name=\"movie\" value=\"http://www.youtube.com/v/g8MYsii4DZY?hl=en&hd=1\"><\/param><embed src=\"http://www.youtube.com/v/g8MYsii4DZY?hl=en&hd=1\" type=\"application/x-shockwave-flash\" width=\"640\" height=\"390\"><\/embed><\/object><\/div>";" alt=""></a></div></div></div></p> <p><br>There is no organization that clings to the Peter Principal any better than the Military. I learned this very early on my my 7 year stint in the Army. But the Icing on the cake came one day when my Battalion Commander tried to have bigamy charges placed against me.<br>You see, his office was right next to my platoon room. So whenever he looked out the window it was my platoon he saw. Not only was he one of those kind of men that thought women should not be in the Military, but private lives belonged to the Military as well. So I had couple of strikes against me in his book. I was a women (at that time, a pretty one) that lived off base, and had a child, and my Long haired, Rock Photographer Boyfriend (Significant Other that I lived with) would come by every day to pick me up from work either on his motorcycle or his Willies wagon (both were very loud). So he watched us through his window and decided I was morally corrupt simply because of loud pipes, acting like two people in love and long hair.<br><a href="http://www.msplinks.com/MDFodHRwOi8vY29hc3RhbGRpbWVuc2lvbnMuY29tLzE5NTYlMjBXaWxseXMlMjBXYWdvbi5odG1s"><b><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh3.ggpht.com/_exeqYqIaKr8/TYLxDo_SkBI/AAAAAAAAARk/MHfpksNZo5o/clip_image003%5B3%5D.jpg?imgmax=800" width="244" height="183"></b></a><br>Well this asshole, decided he needed to investigate me, so he went through my records and discovered I was married to another service member. (He did not notice I was legally separated or that the jerk I was married too had been AWOL for at least a full year or two by that time.) He knew that Texas has a <a href="http://www.msplinks.com/MDFodHRwOi8vd3d3LnVubWFycmllZC5vcmcvY29tbW9uLWxhdy1tYXJyaWFnZS1mYWN0LXNoZWV0Lmh0bWw="><b>common law marriage</b></a> rule (You live together for 6 months and you could technically be married). So he decided I was a bigamist and needed to be charged.<br>Fortunately, the law also stated something to this effect, "If you are legally married in a court of law, you cannot have a common law marriage with anyone else. Therefore no Bigamy could take place." Something I think most of us could have figured out simply by using common sense.<br>But until JAG was able to send a letter to my commander that I was NOT a bigamist and clear me. It was an intense, emotional, fearful and stress filled month for me. I was suspended from regular duties and made to work in the commanders office. (So not only was he pushing charges, but I had to see and work with him personally on a daily basis for one full month...I would say that was punishment enough!)<br>The day after the Commander received the letter clearing me. My Platoon was so happy for me (they had my back), they threw a party and bought a wedding cake that said, "Happy No Wedding Day" on it. There was so much much left over that we decided to cut the cake in half. Half for the guys that lived in the barracks to share and cut up in their leisure, the other half to be cut up in smaller pieces to go home with those few of us that lived off base. The guys in the barracks up the cake up, and one of the guys that lived off base shouted, "You call that half!!" <br>I turned and looked and two thirds of the cake was on one side and only a third was cut to go home with us other 3 people. Ha ha! But as one of the guys pointed out. "We don't have ovens, or a kitchen, we can't make our own cake, so please can we have more than half?" I didn't need the extra calories, so I said why not, and only took home 2 slices, and let them duke it out over the cake. I was just to damn relieved not to be prosecuted and back to normal Army work (knowing I had to watch my ass, because the Commander was going to be PISSED he lost his case against me)</p> <div class="blogger-post-footer">When in doubt, do the courageous things.
Dubito ergo cogito; cogito ergo sum.
(I doubt, therefore I think; I think therefore I am)
Seize the moment of excited curiosity on any subject to solve your doubts; for if you let it pass, the desire may never return, and you may remain in ignorance.
Doubt is the key to knowledge</div>Doubting Thomashttp://www.blogger.com/profile/13796734804009001783noreply@blogger.com0