tag:blogger.com,1999:blog-36885242024-03-06T21:36:31.927-08:00Easter Lemming Notebook<b><i>Tools for Evolving Civilization</i></b><br> On computers, teaching, games, Civilization, science fiction, history, market research, maps, current affairs, popular culture and media, and anything else that's going on in my life - except politics, sex and maybe religion .<br><a href="mailto:%20%67%61r%79_%64ent%6fn%40ya%68o%6f.com" title="email me">email me</a>Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.comBlogger2180125tag:blogger.com,1999:blog-3688524.post-89699576170554041192024-01-29T19:53:00.000-08:002024-01-29T19:53:14.313-08:00Homosexuality and religion in America<br>
<i>The actual History of Christianity is overwhelmingly opposed to homosexuality.
<b>In modern revised Church histories.</b></i>
<br><br>
The sin of the residents of Sodom and Gomorrah was not who they had sex with but in not welcoming strangers, read the story again if this was not what you were told.
<br><br>
Christian denominations hold a variety of views on homosexual sex, ranging from outright condemnation to complete acceptance. Throughout the majority of Christian history, most Christian theologians and denominations have considered homosexual sex as immoral or sinful.
<br><br>
Orthodox Judaism views homosexual acts as sinful. In recent years, there have been approaches claiming that only the sexual anal act is forbidden and considered an abomination by the Torah, while sexual orientation and even other sexual activities are not considered a sin. Conservative Judaism has engaged in an in-depth study of homosexuality since the 1990s, with various rabbis presenting a wide array of responsa (papers with legal arguments) for communal consideration. The official position of the movement is to welcome homosexual Jews into their synagogues, and also campaign against any discrimination in civil law and public society, but also to uphold a ban on anal sex as a religious requirement.
<br><br>
Reform Judaism and Reconstructionist Judaism in North America and Liberal Judaism in the United Kingdom view homosexuality to be acceptable on the same basis as heterosexuality. Progressive Jewish authorities believe either that traditional laws against homosexuality are no longer binding or that they are subject to changes that reflect a new understanding of human sexuality. Some of these authorities rely on modern biblical scholarship suggesting that the prohibition in the Torah was intended to ban coercive or ritualized male-male sex, such as those practices ascribed to Egyptian and Canaanite fertility cults and temple prostitution.
<br><br>
Liberal Christians are generally supportive of homosexuals. Some Christian denominations do not view monogamous same-sex relationships as bad or evil. These include the United Church of Canada, the United Church of Christ, the Episcopal Church, the Presbyterian Church (U.S.A.), the churches of the Old Catholic Union of Utrecht, the Evangelical Lutheran Church in America, the Evangelical Lutheran Church in Canada, the Church of Sweden, the Lutheran, reformed and united churches in Evangelical Church of Germany, the Church of Denmark, the Icelandic Church, the Church of Norway and the Protestant Church of the Netherlands. In particular, the Metropolitan Community Church, a denomination of 40,000 members, was founded specifically to serve the Christian LGBT community and is devoted to being open and affirming to LGBT people. The United Church of Christ and the Alliance of Baptists also condone gay marriage, and some parts of the Anglican and Lutheran churches allow for the blessing of gay unions. Within the Anglican communion, there are openly gay clergy; for example, Gene Robinson and Mary Glasspool are openly homosexual bishops in the US Episcopal Church, and Eva Brunne in the Lutheran Church of Sweden. The Episcopal Church's recent actions vis-a-vis homosexuality have brought about increased ethical debate and tension within the Church of England and worldwide Anglican churches. In the United States and many other nations, religious people are becoming more affirming of same-sex relationships. Even those in denominations with official stances are liberalizing, though not as quickly as those in more affirming religious groups.
<br><br>
Public opinion of same-sex marriage in the United States has significantly changed since the 1990s, and an overwhelming majority of Americans now favor same-sex marriage
<br><br>
<b>And then you have the conservative Christians, but they ignore the words of Jesus teaching love and are going to Hell.
</b>
<br><br>
You have to be an extremely intolerant religious conservative to not believe in love.
<br><br>
My opinion as a non-gay.
.<br>
<br>
Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-13439884297302734232023-12-12T23:02:00.000-08:002023-12-12T23:02:01.460-08:00Avatars<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrJFpEVyDYd7dew7Jzinbwz9s_lJWj99337pv6CNa_dfg0W21xQDO4ksI_jmvc8ZzpgE7Lf58u24oCaSoBzK2hc8IlDRuDHy80SrnDu0N8ZAuIfWPoaTOG_aIgIoMGvahBvYfjUgulCFI2sXeCnU0JoW3uX5dvT0RFe4Rnzr614s-BigL3TKm/s100/GaryDentonCC_1_100x100.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="100" data-original-width="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrJFpEVyDYd7dew7Jzinbwz9s_lJWj99337pv6CNa_dfg0W21xQDO4ksI_jmvc8ZzpgE7Lf58u24oCaSoBzK2hc8IlDRuDHy80SrnDu0N8ZAuIfWPoaTOG_aIgIoMGvahBvYfjUgulCFI2sXeCnU0JoW3uX5dvT0RFe4Rnzr614s-BigL3TKm/s200/GaryDentonCC_1_100x100.jpg"/></a></div>
<br>.<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghhyuwp53tUfla3LwrB4AdOrbBJ7hkchv5d4o1j5LtsYlYlVOX37f1zRtNJBzDaW8Kx6cQGfQjqB74veWqL7zqZHfmytMipZJanIIRBOoY7K9RBS-b-Dqj0jlRmNSLWvwTn0ujrpBPa95oC13yfVE5slqmKV1yibWsI3KCRuOo9SSZ2E1gM_r/s1024/GaryDentonCC.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1024" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghhyuwp53tUfla3LwrB4AdOrbBJ7hkchv5d4o1j5LtsYlYlVOX37f1zRtNJBzDaW8Kx6cQGfQjqB74veWqL7zqZHfmytMipZJanIIRBOoY7K9RBS-b-Dqj0jlRmNSLWvwTn0ujrpBPa95oC13yfVE5slqmKV1yibWsI3KCRuOo9SSZ2E1gM_r/s400/GaryDentonCC.jpg"/></a></div>Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-54312181089459204982023-12-02T14:10:00.000-08:002023-12-02T14:10:26.178-08:00Coconut Chickpea Curry Recipe<br>
Coconut Chickpea Curry
<br>
<br>
<b>Ingredients</b><br>
<br>
2 tablespoons Extra Virgin Olive oil
½ cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons Thai red curry paste
1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
1 cup vegetable broth
½ teaspoon kosher salt
2 (15 ounce) cans chickpeas, rinsed and drained
3 cups baby spinach leaves or kale
1 tablespoon fresh lime juice
½ cup coarsely chopped toasted cashews
fresh cilantro for garnish
2 cups cooked rice
<br><br>
<br>
<b>Directions
</b><br><br>
Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute. Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.
<br>
<br>
"https://www.allrecipes.com/recipe/8527854/coconut-chickpea-curry/"
<br>
<a href="https://www.allrecipes.com/recipe/8527854/coconut-chickpea-curry/"></a>
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<div class="separator" style="clear: both;"><a href="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2023%2F02%2F21%2FCoconut_Chickpea_Curry-4x3_039.jpg&q=60&c=sc&orient=true&poi=auto&h=512" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="512" data-original-width="683" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2023%2F02%2F21%2FCoconut_Chickpea_Curry-4x3_039.jpg&q=60&c=sc&orient=true&poi=auto&h=512"/></a></div>
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-87554245509473237842022-10-12T08:12:00.000-07:002022-10-12T08:12:17.306-07:00Golden Cheese Bread recipeGolden Cheese Bread<br>
<br>
1 1/4 cups buttermilk<br>
1 tbs butter<br>
1/3 cup grated sharp cheddar cheese<br>
3 tbs crumbled feta cheese<br>
1/3 tsp salt<br>
1/3 tsp coarse black pepper<br>
1 tsp caraway seeds<br>
1 tsp fennel seeds<br>
1 tsp dill seeds<br>
2 tbs vital gluten<br>
1/2 cup stout oatmeal flakes<br>
1/4 cup crumbled shredded wheat<br>
2 cups whole wheat flour<br>
1 cup bread flour<br>
1 1/2 tsp yeast<br>
2 tbs strawberry jam<br><br>
Bread machine on whole wheat cycle (5 hours)<br>
It really should have an egg or two but I was out. The butter is optional. The first time I substituted some juice from a jar of jalapenos and soy milk for the buttermilk.<br>
I redo recipes from the old format on Facebook.<br><br><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBdOk4-akEOmkAAai88YbD4-Ra3OIgXwfRbH4NVE0FNMI-qVHnXmquSDgignTtWc0WC19CX28Roc193pGfRbEEzX8A8idz03jz-LQ0m9c4rtDiuAu_GKSM1Cs2W5mhwhdWmRUZxvbAC8XK_luA0zTrqOTmNtMsNo5yziiLMusvH13r9quJw/s600/Cheesebread.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="320" data-original-height="600" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBdOk4-akEOmkAAai88YbD4-Ra3OIgXwfRbH4NVE0FNMI-qVHnXmquSDgignTtWc0WC19CX28Roc193pGfRbEEzX8A8idz03jz-LQ0m9c4rtDiuAu_GKSM1Cs2W5mhwhdWmRUZxvbAC8XK_luA0zTrqOTmNtMsNo5yziiLMusvH13r9quJw/s320/Cheesebread.jpg"/></a></div>
Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-50191478709174066752021-11-12T07:08:00.001-08:002021-11-12T07:08:46.241-08:00Marilyn Monroe Dressing<b>Marilyn Monroe's Fancy Stuffing
</b>
This is from the New York Times after a recently published book of found notes and letters.
<br>
<i>Taste of Home</i> recommended 3 raw eggs to bind it together and to soak the bread in turkey or chicken broth and replace the giblets (heresy).
<br><br>
<b>Norma Jean Stuffing
</b><br>
Time: 2 hours
<br><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Pejb-s6RhuCd5KWpaXwmt86mwMaQJcTGUjVp6Z0wRaaug-FGgk79yN1ZhX4k50Whx8X596jcQ_vpHpTEP6FUY9u_dFs4HrTZlaGJWLp5ZqqNACQymXbiBS7msp-aMBmYdMclg/s1598/5-cooked-and-served.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="320" data-original-height="1066" data-original-width="1598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Pejb-s6RhuCd5KWpaXwmt86mwMaQJcTGUjVp6Z0wRaaug-FGgk79yN1ZhX4k50Whx8X596jcQ_vpHpTEP6FUY9u_dFs4HrTZlaGJWLp5ZqqNACQymXbiBS7msp-aMBmYdMclg/s320/5-cooked-and-served.jpg"/> </a> </div><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br>
No garlic
<br>
A 10-ounce loaf sourdough bread
<br>
1/2 pound chicken or turkey livers or hearts
<br>
1/2 pound ground round or other beef
<br>
1 tablespoon cooking oil
<br>
4 stalks celery, chopped
<br>
1 large onion, chopped
<br>
2 cups chopped curly parsley
<br>
2 eggs, hard boiled, chopped
<br>
1 1/2 cups raisins
<br>
1 cup grated Parmesan
<br>
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
<br>
2 teaspoons dried crushed rosemary
<br>
2 teaspoons dried crushed oregano
<br>
2 teaspoons dried crushed thyme
<br>
3 bay leaves
<br>
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
<br>
1 tablespoon kosher salt, plus more to taste
<br>
1 tablespoon pepper.
<br>
<br>
1. Split the bread loaf in half and soak it in a large bowl of cold water (broth!) for 15 minutes. Wring out excess water over a colander and shred into pieces.
<br>
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
<br>
3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
<br>
4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.
<br>
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.
<br>
<br>
<a href="https://www.tasteofhome.com/article/marilyn-monroes-stuffing-recipe/">Taste of Home</a>
<br><br>
<a href="https://www.nytimes.com/2010/11/10/dining/10marilyn.html" target="_blank">The New York Times</a>
<br>
Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-20041015945668042020-01-28T06:03:00.001-08:002020-01-28T06:03:19.666-08:00Galaxy MagazineOctober 1952 Cover.<br /><br /><a href="https://www.facebook.com/nightlynerd/photos/a.1397638050465539/2641051152790883/?type=3" target="_blank">Link to Photo on Facebook.</a><br />
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<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-63823445899702710832019-11-30T10:17:00.002-08:002019-11-30T11:10:14.195-08:0099% Vegetarian Mushroom Apple Cranberry Sausage Dressing<br />
<b>Friendsgiving Dressing<br />
</b><br />
<br />
99% Vegetarian Thanksgiving Dressing Recipe<br />
<br />
1 cup sweet onion chopped (½ a Honeysweet onion)<br />
1 cup chopped mushrooms (½ an 8 oz package)<br />
1 cup chopped meatless sausage links (8 oz package)<br />
¾ cup chopped celery<br />
½ cup chopped green pepper<br />
½ cup chopped red pepper<br />
2 medium chopped apples <br />
¾ cup dried cranberries<br />
¾ cup chopped pecans<br />
1 6 oz.box whole wheat bread crumbs stuffing mix<br />
1 6 oz. box Hawaiian bread crumbs stuffing mix<br />
2 tbsp. extra virgin olive oil<br />
2 tbsp. vegetable oil<br />
3 cups vegetable broth<br />
1 tbsp. sage <br />
2 tsp. ground rosemary <br />
½ tsp. thyme<br />
2 tsp. basil<br />
<br />
In large bowl cook fruit, nuts, chopped vegetables, meatless sausage, and spices in oil in a microwave on 80% power for 20 minutes stirring several times. Stir in breadcrumbs and broth and cook 80% power 20 minutes stirring two or three times. <br />
<br />
As always, the recipe is only a starting point and is modified based on whimsy and what is available at the time. <br />
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I also made it without the apples and dried cranberries and meatless sausage in a smaller bowl reducing the more traditional stuffing mixes I had by one cup and cutting broth by one cup but adding 4 ounces more canned mushrooms and it was almost as good. <br />
<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-53152752163694073412016-12-10T00:11:00.001-08:002016-12-10T00:11:38.337-08:00Split Mung Bean and Quinoa Indian Soup<br />
1 cup split yellow mung beans<br />
1 cup quinoa<br />
2 tablespoons cooking oil<br />
2 smallish onions chopped<br />
3 cloves minced garlic<br />
7 oz. of sliced mushrooms<br />
2 teaspoons ground turmeric<br />
1 1/2 teaspoons dried dill seeds<br />
1 teaspoon fennel seeds<br />
8 cups vegetable stock<br />
1 10 oz. package Palak Paneer (Kitchens of Indian)<br />
1 cup sliced carrots<br />
8 oz. diced ham or tempeh<br />
1/4 cup of wine<br />
Dash of salt free seasonings<br />
Salt and pepper to taste in last minutes of cooking<br />
<br />
When serving, per bowl:<br />
a squeeze of lemon or lime juice<br />
fresh basil<br />
a tablespoon plain yogurt or Greek yogurt<br />
<br />
Pick through the mung beans and quinoa and rinse them under water.<br />
<br />
Heat the oil in a pot over medium heat and add the onions and mushrooms. Cook until onions translucent, about 5 minutes. Stir in the garlic, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the stock and carrots and Palak Paneer bring to a boil. Add ham or tempeh and wine then cover and cook at a very gentle boil, stirring occasionally, for 30 minutes.<br />
<br />
ALternate method: Place all ingredients in order above in crockpot and cook on high four hours.<br />
<br />
Add non-salt seasoning, salt and pepper and season to taste. Ladle the soup into bowls and squeeze in lemon or lime juice. Top each bowl with a tablespoon of yogurt, and serve.<br />
<br />
Optional: 2 cups chopped fresh greens, spinach or kale may be added in last 15 minute.<br />
<br />
Not a very good picture while cooking.<br />
<br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com1tag:blogger.com,1999:blog-3688524.post-69943493489750265482016-06-26T11:36:00.000-07:002016-06-26T11:36:13.471-07:00Avocado Coconut Ice Cream<br />3 Avocados<br />1 can lite coconut milk<br />1/4 cup brown sugar<br />
1/4 cup Apriva or Splenda<br />
pinch of salt<br />
2 tablespoons rum<br />
a squeeze of lime juice<br />
a dash of cinnamon<br />
6 oz. pina colada lite yogurt<br />
half a packet of dry whipped topping mix<br />
1/2 cup low sugar almond milk<br />
<br />
run through blender then pour in turned on ice cream machine<br />run for 20 minutes - serve<br />
Excellent flavor and texture<br />
<br />Derived from<br />http://pin.it/sE70KyC<br />
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<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-49317576925134322942015-12-27T14:26:00.001-08:002015-12-27T14:28:09.329-08:00Pecan Rye Bread Recipe<div class="mobile-photo">
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<span style="color: black; font-size: x-small;"><span style="background-color: rgba(255,255,255,0);">Pecan Rye Bread Recipe</span></span><br />
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3/4 cup almond milk<br />
3/4 cup water (combine and warm for one minute in microwave)<br />
1 tbs. pecan oil<br />
3 tbs. honey, molasses, syrup, or sugar free syrup<br />
1/2 tsp. sea salt<br />
3/4 tsp. baking soda<br />
3 tbs. vital gluten<br />
3/4 cup rye flour<br />
3 cups whole wheat flour<br />
1 1/2 tsp. yeast<br />
2/3 cup roasted pecans (can be sprayed with cooking spray and briefly roasted in microwave, stovetop, or oven to bring out the flavor)<br />
I use the bread machine for this.<br />
You can reduce the pecans to 1/2 cup and add 1/2 cup cranberries or raisins as an option.</span></span><br />
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<span style="color: black; font-size: x-small;"><span style="background-color: rgba(255,255,255,0);">Excellent nutty flavor </span></span><br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-11812375419255027452015-12-06T21:09:00.000-08:002015-12-06T21:09:18.655-08:00Clara Phillips singing and signing<br />
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<div id="fb-root"></div><script>(function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.3"; fjs.parentNode.insertBefore(js, fjs);}(document, 'script', 'facebook-jssdk'));</script><div class="fb-post" data-href="https://www.facebook.com/CarolTLP/videos/10208047745933575/" data-width="500"><div class="fb-xfbml-parse-ignore"><blockquote cite="https://www.facebook.com/CarolTLP/videos/10208047745933575/"><p>My daughter, Clara Phillips, signing:Come, come, whoever you areWanderer, worshipper, lover of leavingOur is no caravan of despairCome, yet again, come.</p>Posted by <a href="https://www.facebook.com/CarolTLP">Carol Phillips</a> on <a href="https://www.facebook.com/CarolTLP/videos/10208047745933575/">Sunday, December 6, 2015</a></blockquote></div></div><br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-70183184518146978632015-11-11T03:04:00.002-08:002015-11-11T03:05:22.555-08:00Simple Boudin and Sweet PotatoesI should have taken photographs, this really came out well for a simple dinner.<br />
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Simple Boudin and Sweet Potatoes<br />
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3 sweet potatoes, chopped into chunks.<br />
2 small sweet onions, chopped<br />
2 green peppers, chopped<br />
1 can chickpeas, drained<br />
1 spicy boudin sausage, cut into chunks<br />
1 can tomatoes with peppers<br />
Herbs and garlic salt free seasoning<br />
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Place the ingredients in order in crockpot. Heat on high about 6 hours. <br />
I stirred at about 4 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6F80bzPc1wjy9MMccsAaF_LLdPJnNvucQ7XyRrtPyrTzK1exA4I6j7i69uoLBVIqNptpXJOO5wFykbuIVVzyKFKaxzgVFdfWWcqymsjUkkMlnc8WkLpBX2TUfRdVR-QgpCHL4w/s1600/sweetpotatoecurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6F80bzPc1wjy9MMccsAaF_LLdPJnNvucQ7XyRrtPyrTzK1exA4I6j7i69uoLBVIqNptpXJOO5wFykbuIVVzyKFKaxzgVFdfWWcqymsjUkkMlnc8WkLpBX2TUfRdVR-QgpCHL4w/s400/sweetpotatoecurry.jpg" /> <br />
Pictured - topped with plain yogurt and parsley over brown rice.</a></div><br />
All of these flavors work well together.<br />
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You can also add more vegetables and curry seasoning and coconut milk and leave out the boudin for another good variation.<br />
Cauliflower, carrots, and spinach or kale go well with the curry and ginger seasoning.<br />
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It can be served over brown rice but that isn't necessary.<br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-8473123676814657742015-08-14T01:21:00.002-07:002015-08-14T01:30:31.482-07:00How to buy Shrimp for Every Purpose<br />
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<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 20px; line-height: 30px;">Serious Eats: We recommend buying individually frozen (IQF), head-off, peel-on shrimp for most preparations. But here is the advice for fresh first.</span><br />
<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 20px; line-height: 30px;"> First off, you don't want any shrimp that smell like ammonia—this is a telltale sign of spoilage, and it's worth asking your fishmonger if you can take a sniff before buying. You'll also want to avoid shrimp that are limp, slimy, or falling apart, all of which are signs of decay.<br /></span></span><br />
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<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 20px; line-height: 30px;"></span></span><br />
<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 20px; line-height: 30px;">A more advanced sign if you're buying head-on fresh shrimp: look for black spots on the head first, then the body. "That's a pretty good indicator that it's not at peak freshness," says Davis Herron, the retail director at The Lobster Place, one of New York's best seafood markets. The black spots are called melanosis; it's the result of the same oxidation process that turns your apples and avocados brown.<br /></span></span><br />
<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 20px; line-height: 30px;">That display of "fresh" shrimp you see at the counter? Those are the same bags of frozen shrimp you find in the freezer that have simply been allowed to thaw out in the store before going on display. There's no way to know how long they've been there defrosted, so you're better off buying the frozen shrimp and defrosting them yourself at home where you have more control over the process and can guarantee that your shrimp don't spend too long out of the freezer before being cooked.</span></span><br />
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<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 20px; line-height: 30px;">The one exception to the always-buy-frozen rule is when you have access to live shrimp, either fresh from the ocean, or stored in tanks at the shop. In those cases, cook the shrimp as soon as possible after purchasing for best flavor and texture.</span><br /><br /><span style="font-size: 20px; line-height: 30px;">Frozen shrimp should always be thawed before cooking. To thaw frozen shrimp take them out of their bag and place them in a bowl under cold (not warm) running water. They'll be good to go in just a few minutes. </span></span><br />
<span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><br /><span style="font-size: 20px; line-height: 30px;">Unless you can get your shrimp live you're better off going with the headless version.</span><br /><br /><span style="font-size: 20px; line-height: 30px;">Shell-on shrimp are what we recommend. Shelled shrimp are often mangled and unappetizing. Shell-on shrimp also tend to be much cheaper. Finally, those shells pack a sweet, flavorful punch, whether you grill the shrimp directly in the shell, or use the shells to add flavor to the final dish like in this</span><a href="http://www.seriouseats.com/2014/03/spanish-style-garlic-shrimp-gambas-al-ajillo.html" rel="nofollow" style="font-size: 20px; line-height: 30px;" target="_blank"> Spanish-style shrimp</a><span style="font-size: 20px; line-height: 30px;">.</span><br /><br /><span style="font-size: 20px; line-height: 30px;">"Pre-cooked" shrimp should almost universally be labeled "overcooked" shrimp. They're usually rubbery and bland, and since they're already cooked, offer no room for flavor improvement and will end up dry when added to dishes. Leave them be.<br /><br />Pink and white shrimp are a bit tastier than Gulf brown shrimp but fresher is better if you go down to the docks on Galveston Bay. Large Tiger Shrimp escaped from growers are now also caught off the United States coast. Rock Shrimp are deep cold water variety more like lobster. </span></span><span style="background-color: white; color: #3d414a; font-family: effra, Avenir, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 20px; line-height: 30px;"><br />At the end of the day, stick with labels stating that an independent organization has examined and approved of the shrimp if you want its provenance, sustainability, and authenticity assured if you buy from a market or grocery store. </span><span style="color: #3d414a; font-family: effra, Avenir, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 20px; line-height: 30px;"><br /></span></span><br />
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The Food Lab: <a href="http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html" target="_blank">5 Steps to the Best Grilled Shrimp</a></h1>
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<span style="font-size: large;"><b>Recipe: <a href="http://www.seriouseats.com/recipes/2015/07/grilled-shrimp-garlic-lemon-food-lab-recipe.html" target="_blank">Grilled Shrimp With Garlic and Lemon</a></b></span></div>
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-12557309915453353262015-07-31T00:45:00.000-07:002015-07-31T00:45:14.380-07:00My Hugo ballot 2015 for Sasquan WorldCon Copy of my ballot.<br /><br />Best Novel<br /><br /> Rank ----------------------------<br /> 2 Ancillary Sword by Ann Leckie (Orbit US, Orbit UK)<br /> 6 The Dark Between the Stars by Kevin J. Anderson (Tor Books)<br /> 1 The Goblin Emperor by Katherine Addison (Tor Books)<br /> 4 Skin Game by Jim Butcher (Roc Books)<br /> 3 Three-Body Problem by Cixin Liu, translated by Ken Liu (Tor Books)<br /> 5 No Award<br />----------------------------------------<br />Best Novella<br /><br /> Rank ----------------------------<br /> No Vote Big Boys Don't Cry by Tom Kratman (Castalia House)<br /> 2 Flow by Arlan Andrews, Sr (Analog, November 2014)<br /> No Vote One Bright Star to Guide Them by John C. Wright (Castalia House)<br /> No Vote Pale Realms of Shade by John C. Wright (The Book of Feasts & Seasons, Castalia House)<br /> No Vote The Plural of Helen of Troy by John C. Wright (City Beyond Time: Tales of the Fall of Metachronopolis, Castalia House)<br /> 1 No Award<br />----------------------------------------<br />Best Novelette<br /><br /> Rank ----------------------------<br /> No Vote Ashes to Ashes, Dust to Dust, Earth to Alluvium by Gray Rinehart (Orson Scott Card's InterGalactic Medicine Show, May 2014)<br /> No Vote Championship B'tok by Edward M Lerner (Analog, Sept 2014)<br /> No Vote The Day the World Turned Upside Down by Thomas Olde Heuvelt (Lightspeed, April 2014)<br /> No Vote The Journeyman: In the Stone House by Michael F. Flynn (Analog, June 2014)<br /> 2 The Triple Sun: A Golden Age Tale by Rajnar Vajra (Analog, Jul/Aug 2014)<br /> 1 No Award<br />----------------------------------------<br />Best Short Story<br /><br /> Rank ----------------------------<br /> 3 On A Spiritual Plain by Lou Antonelli (Sci Phi Journal #2, Nov 2014)<br /> 6 The Parliament of Beasts and Birds by John C. Wright (The Book of Feasts & Seasons, Castalia House)<br /> 4 A Single Samurai by Steven Diamond (The Baen Big Book of Monsters, Baen)<br /> 1 Totaled by Kary English (Galaxy's Edge magazine, July 2014)<br /> 5 Turncoat by Steve Rzasa (Riding the Red Horse, Castalia House)<br /> 2 No Award<br />----------------------------------------<br />Best Related Work<br /><br /> Rank ----------------------------<br /> 3 The Hot Equations: Thermodynamics and Military SF Ken Burnside (Riding the Red Horse, Castalia House)<br /> 2 Letters from Gardner Lou Antonelli (The Merry Blacksmith Press)<br /> 5 Transhuman and Subhuman: Essays on Science Fiction and Awful Truth John C. Wright (Castalia House)<br /> 4 Why Science is Never Settled Tedd Roberts (baen.com)<br /> 6 Wisdom from My Internet Michael Z. Williamson (Patriarchy Press)<br /> 1 No Award<br />----------------------------------------<br />Best Graphic Story<br /><br /> Rank ----------------------------<br /> 2 Ms. Marvel Volume 1: No Normal written by G. Willow Wilson, illustrated by Adrian Alphona and Jake Wyatt (Marvel Comics)<br /> 4 Rat Queens Volume 1: Sass and Sorcery written by Kurtis J. Weibe, art by Roc Upchurch (Image Comics)<br /> 1 Saga Volume 3 written by Brian K. Vaughan, illustrated by Fiona Staples (Image Comics)<br /> 3 Sex Criminals Volume 1: One Weird Trick written by Matt Fraction, art by Chip Zdarsky (Image Comics)<br /> 6 The Zombie Nation Book #2: Reduce Reuse Reanimate by Carter Reid (The Zombie Nation)<br /> 5 No Award<br />----------------------------------------<br />Best Dramatic Presentation (Long Form)<br /><br /> Rank ----------------------------<br /> 3 Captain America: The Winter Soldier screenplay by Christopher Markus & Stephen McFeely, concept and story by Ed Brubaker, directed by Anthony Russo and Joe Russo (Marvel Entertainment, Perception, Sony Pictures Imageworks)<br /> 1 Edge of Tomorrow screenplay by Christopher McQuarrie, Jez Butterworth, and John-Henry Butterworth, directed by Doug Liman (Village Roadshow, RatPac-Dune Entertainment, 3 Arts Entertainment; Viz Productions)<br /> 2 Guardians of the Galaxy written by James Gunn and Nicole Perlman, directed by James Gunn (Marvel Studios, Moving Picture Company)<br /> 4 Interstellar screenplay by Jonathan Nolan and Christopher Nolan, directed by Christopher Nolan (Paramount Pictures, Warner Bros. Pictures, Legendary Pictures, Lynda Obst Productions, Syncopy)<br /> 5 The Lego Movie written by Phil Lord & Christopher Miller, story by Dan Hageman, Kevin Hageman, Phil Lord & Christopher Miller, directed by Phil Lord & Christopher Miller (Warner Bros. Pictures, Village Roadshow Pictures, RatPac-Dune Entertainment, LEGO Systems A/S Vertigo Entertainment, Lin Pictures, Warner Animation Group)<br /> No Vote No Award<br />----------------------------------------<br />Best Dramatic Presentation (Short Form)<br /><br /> Rank ----------------------------<br /> 2 Doctor Who: Listen written by Steven Moffat, directed by Douglas Mackinnon (BBC Television)<br /> 1 The Flash: Pilot teleplay by Andrew Kreisberg & Geoff Johns, story by Greg Berlanti, Andrew Kreisberg & Geoff Johns, directed by David Nutter (Berlanti Productions, DC Entertainment, Warner Bros. Television; The CW)<br /> 3 Game of Thrones: The Mountain and the Viper written by David Benioff & D.B. Weiss, directed by Alex Graves (HBO Entertainment in association with Bighead, Littlehead; Television 360; Startling Television and Generator Productions)<br /> 5 Grimm: Once We Were Gods written by Alan DiFiore, directed by Steven DePaul (GK Productions, Hazy Mills Productions, Universal TV; NBC)<br /> 4 Orphan Black: By Means Which Have Never Yet Been Tried written by Graham Manson, directed by John Fawcett (Temple Street Productions; Space/BBC America)<br /> No Vote No Award<br />----------------------------------------<br />Best Professional Editor (Short Form)<br /><br /> Rank ----------------------------<br /> 3 Jennifer Brozek<br /> 6 Vox Day<br /> 1 Mike Resnick<br /> 5 Bryan Thomas Schmidt<br /> No Vote Edmund R. Schubert<br /> 2 No Award<br />----------------------------------------<br />Best Professional Editor (Long Form)<br /><br /> Rank ----------------------------<br /> 6 Vox Day<br /> 4 Sheila Gilbert<br /> 2 Jim Minz<br /> 1 Anne Sowards<br /> 5 Toni Weisskopf<br /> 3 No Award<br />----------------------------------------<br />Best Professional Artist<br /><br /> Rank ----------------------------<br /> 1 Julie Dillon <br /> No Vote Kirk DouPonce <br /> No Vote Nick Greenwood <br /> No Vote Alan Pollack <br /> No Vote Carter Reid <br /> 2 No Award<br />----------------------------------------<br />Best Semiprozine<br /><br /> Rank ----------------------------<br /> No Vote Abyss &amp; Apex Wendy Delmater editor and publisher<br /> No Vote Andromeda Spaceways In-Flight Magazine David Kernot and Sue Bursztynski <br /> 2 Beneath Ceaseless Skies Scott H. Andrews<br /> 1 Lightspeed Magazine John Joseph Adams, Stefan Rudnicki, Rich Horton, Wendy N. Wagner, and Christie Yant<br /> 4 Strange Horizons Niall Harrison<br /> 3 No Award<br />----------------------------------------<br />Best Fanzine<br /><br /> Rank ----------------------------<br /> No Vote Black Gate John O'Neill<br /> No Vote Elitist Book Reviews Steve Diamond<br /> 1 Journey Planet James Bacon, Chris Garcia, Alissa McKersie, Colin Harris and Helen Montgomery<br /> No Vote The Revenge of Hump Day Tim Bolgeo<br /> 2 Tangent Online Dave Truesdale<br /> 3 No Award<br />----------------------------------------<br />Best Fancast<br /><br /> Rank ----------------------------<br /> No Vote Adventures in SciFi Publishing Brent Bower (Executive Producer), Kristi Charish, Timothy C. Ward & Moses Siregar III (Co-Hosts, Interviewers and Producers)<br /> No Vote Dungeon Crawlers Radio Daniel Swenson (Producer/Host), Travis Alexander & Scott Tomlin (Hosts), Dale Newton (Host/Tech), Damien Swenson (Audio/Video Tech)<br /> 1 Galactic Suburbia Podcast Alisa Krasnostein, Alexandra Pierce, Tansy Rayner Roberts (Presenters) and Andrew Finch (Producer)<br /> No Vote The Sci Phi Show Jason Rennie<br /> 2 Tea and Jeopardy Emma Newman & Peter Newman<br /> 3 No Award<br />----------------------------------------<br />Best Fan Writer<br /><br /> Rank ----------------------------<br /> No Vote Dave Freer <br /> No Vote Amanda S. Green <br /> No Vote Jeffro Johnson <br /> 1 Laura J. Mixon <br /> No Vote Cedar Sanderson <br /> 2 No Award<br />----------------------------------------<br />Best Fan Artist<br /><br /> Rank ----------------------------<br /> 3 Ninni Aalto <br /> No Vote Brad Foster <br /> 1 Elizabeth Leggett <br /> 2 Spring Schoenhuth <br /> No Vote Steve Stiles <br /> 4 No Award<br />----------------------------------------<br />The John W. Campbell Award (not a Hugo)<br /><br /> Rank ----------------------------<br /> 1 Wesley Chu <br /> No Vote Jason Cordova <br /> 2 Kary English <br /> No Vote Rolf Nelson <br /> No Vote Eric S. Raymond <br /> 3 No Award<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com1tag:blogger.com,1999:blog-3688524.post-11437883097497737222015-07-28T22:55:00.006-07:002022-07-30T03:05:16.984-07:00The tree that grows 40 varieties of fruit.<br />
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Grafting as an art project<br />
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<a href="http://video.nationalgeographic.com/video/news/150720-40-fruit-tree-vin">
http://video.nationalgeographic.com/video/news/150720-40-fruit-tree-vin</a>
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Sam Van Aken’s "Tree of 40 Fruit" at Stanford
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<a href="https://youtu.be/Tug7h7q5woY"</a>
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https://youtu.be/Tug7h7q5woY
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https://youtu.be/uU2L5nTSHtc
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How one tree grows 40 different kinds of fruit | Sam Van Aken
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https://youtu.be/uU2L5nTSHtc
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Syracuse professor grows 40 different fruits on one tree
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https://youtu.be/5kO6-PpgZ1M
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-20900911401318927522015-07-03T11:28:00.002-07:002015-07-03T11:28:31.745-07:00Glenda Boozer's General Purpose Hummus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">"<span style="background-color: white;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="line-height: 1.38;">Here's how I made that hummus: I drained a can of chickpeas and buzzed them in the blender with a teaspoon of chopped garlic, a tablespoon of paprika, 1/4 cup of tahini, 1/4 cup of lemon juice, a heaping teaspoon of Italian seasoning, and enough of the liquid from the kalamata olives to give it a good texture."</span></span><br /><br /><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="line-height: 1.38;">More </span><span style="line-height: 41.4000015258789px;">ingredients</span><span style="line-height: 1.38;">, like a can of beets or pumpkin, and more or </span><span style="line-height: 41.4000015258789px;">different</span><span style="line-height: 1.38;"> spices can also be added.</span></span></span></span><br />
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<span style="font-size: large;"><br /><a href="http://www.cookinglight.com/food/quick-healthy/hummus-recipes/view-all" target="_blank">A collection of other hummus recipes.</a></span>Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-5781210393904431092015-03-11T01:46:00.001-07:002015-03-11T01:46:53.092-07:00Hugo Awards nominating just ended<br/ ><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz6SvbD7zMqjwtc5xdV5S6oABWyCsJtbDafUamDlUcZW-GE0yP-0YgYFcXn9KdFhcYH4-FfLfPEbLjHLoU2PhrnAmUpdYFcZ90lrFCDW_bVg3A32ra6mUHgK7e9deYT3r7GZHEg/s1600/Slan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz6SvbD7zMqjwtc5xdV5S6oABWyCsJtbDafUamDlUcZW-GE0yP-0YgYFcXn9KdFhcYH4-FfLfPEbLjHLoU2PhrnAmUpdYFcZ90lrFCDW_bVg3A32ra6mUHgK7e9deYT3r7GZHEg/s320/Slan.jpg" /></a></div><br/ ><br />
<br/ ><br />
<b>My nominees for long form dramatic presentation were:<br />
</b><br />
Predestination<br />
Guardians of the Galaxy<br />
Interstellar<br />
Legend of Korra<br />
<br />
<b>For short form:</b><br />
<br />
Orphan Black: By Means Which Have Never Yet Been Tried<br />
Dr Who: Listen<br />
Game of Thrones: Mockingbird<br />
Agents of S.H.I.E.L.D.: Turn, Turn, Turn<br />
Legend of Korra:The Last Stand<br />
<br />
<br />
<b>For Novel:<br />
</b><br />
The Goblin Emperor<br />
Ancillary Sword<br />
The Three Body Problem<br />
My Real Children<br />
World of Trouble<br />
<br />
<br />
I had more nominations but left a lot blank this year. Too busy. <br />
<br />
Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-50036342490436745252015-01-26T16:19:00.002-08:002015-01-26T16:19:28.244-08:00Boozer Seasoning<br />
1/2 cup garlic powder<br />
1/2 cup onion powder<br />
1/4 cup paprika<br />
1/4 cup thyme<br />
1/4 cup black pepper<br />
1/4 cup white pepper<br />
1/4 cup sweet basil<br />
1/4 cup dry mustard<br />
1/4 cup all apice<br />
1/8 cup oregano<br />
1/8 cup chili powder<br />
1/2 T. cayenne<br />
1 T. coriander<br />
1/2 T. cumin<br />
1/4 Cup celery seed<br />
1/4 Cup MSG (optional)<br />
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<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-76929831761956243852015-01-26T16:10:00.001-08:002015-01-26T16:10:47.978-08:00Chales Boozer's Seasoned Salt<br />
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<a href="http://1.bp.blogspot.com/-a4gHunpqcRs/VMbXPMquXxI/AAAAAAAAFyg/1tch61VMEUU/s1600/homemade-seasoned-salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-a4gHunpqcRs/VMbXPMquXxI/AAAAAAAAFyg/1tch61VMEUU/s1600/homemade-seasoned-salt.jpg" height="192" width="320" /></a></div>
11 oz. lite salt<br />
4 T. onion salt or powder<br />
2 T. celery salt or powder<br />
4 T. garlic salt or powder<br />
1 T. paprika<br />
2 T. black pepper<br />
2 T cayenne<br />
1 T. tumeric<br />
1 T. mustard<br />
4 T. MSG (optional)<br />
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<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-39338635968529872102014-12-24T06:20:00.001-08:002015-08-14T01:33:05.137-07:00Chef Tess Bakeresse: Lisa's No Knead White Chocolate Pecan Artisan Bread<a href="http://cheftessbakeresse.blogspot.com/2012/05/lisas-no-knead-white-chocolate-pecan.html"><b><span style="font-size: large;">Chef Tess Bakeresse: Lisa's No Knead White Chocolate Pecan Artisan Bread</span></b></a> <br />
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">3 c. <a href="http://store.honeyvillegrain.com/allpurposeflouru50lb.aspx" style="color: #7d181e; text-decoration: none;">All Purpose Flour</a></span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 <a href="http://store.honeyvillegrain.com/mediumryeflour50lb.aspx" style="color: #7d181e; text-decoration: none;">medium rye flour</a></span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup <a href="http://store.honeyvillegrain.com/wholewheatflour50lb.aspx" style="color: #7d181e; text-decoration: none;">Mountain Mills Whole Wheat Flour</a></span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 tsp salt</span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp <a href="http://store.honeyvillegrain.com/dryactiveyeast159oz.aspx" style="color: #7d181e; text-decoration: none;">instant yeast</a></span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cup water, preferably purified</span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup white chocolate chips</span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup diced toasted pecans</span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif; letter-spacing: -0.2pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4-1/2 cup dried cherries</span></span><br />
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<span style="color: black; font-family: Tahoma, sans-serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><strong>Directions:</strong> Mix flours, salt, yeast, and water in a large bowl. Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> <span style="color: black; font-family: Tahoma, sans-serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger</span>.</span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif;"><o:p><span style="font-family: Georgia, 'Times New Roman', serif;">During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart ovensafe pot <em>*chef Tess note: I use a 12 inch porcelain dutch oven with a lid)</em> in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.<o:p></o:p></span></o:p></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F. Remove the crock from the oven, turn the bread onto a rack, and cool before slicing.<span style="font-size: x-small;"><o:p></o:p></span></span></span></div>
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<span style="color: black; font-family: Tahoma, sans-serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://cheftessbakeresse.blogspot.com/2012/05/lisas-no-knead-white-chocolate-pecan.html" target="_blank"><span style="font-size: large;">http://cheftessbakeresse.blogspot.com/2012/05/lisas-no-knead-white-chocolate-pecan.html</span></a><br />
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<b>Bread Machine recipe:</b><br />
<b><br /></b>
<b>2 1/2 cups bread or all purpose flour<a href="http://store.honeyvillegrain.com/allpurposeflouru50lb.aspx"><br /></a>1 cup white wheat or whole wheat flour</b><br />
<b>2 tsp salt</b><br />
<b>1/2 tbsp. yeast<a href="http://store.honeyvillegrain.com/dryactiveyeast159oz.aspx"><br /></a>1 1/2 cup water</b><br />
<b>1/2 cup chocolate chips (preferably dark or white)</b><br />
<b>1 1/4 cup diced toasted pecans</b><br />
<b>1/2 cup dried cherries or cranberries</b><br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-495284246538741922014-11-25T20:09:00.000-08:002014-11-25T20:09:53.012-08:00Red Lobster Cheddar Bay Biscuits - Damn Delicious<a href="http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/">Red Lobster Cheddar Bay Biscuits - Damn Delicious</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZmXfO0p5ulA67RAL81Yt23O0v-WcwZ1DHMhoe6QFaCdif77ENuK4j_jLkFYNN5_vkQLKIXduKBMgeYwtrAwqsqty3Ku77DO6X8-Y1Myhu5eoMClOXw6chl1kd7QecFNemPRiVw/s1600/biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZmXfO0p5ulA67RAL81Yt23O0v-WcwZ1DHMhoe6QFaCdif77ENuK4j_jLkFYNN5_vkQLKIXduKBMgeYwtrAwqsqty3Ku77DO6X8-Y1Myhu5eoMClOXw6chl1kd7QecFNemPRiVw/s1600/biscuits.jpg" height="320" width="213" /></a></div><br />
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<div class="item b-b" style="background-color: #f0faf9; border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-width: 0px 0px 1px; font-family: 'Century Gothic', Arial; font-size: 15px; font-stretch: inherit; line-height: 23.4375px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name" style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-width: 0px 0px 1px; clear: both; font-family: 'Architects Daughter', 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans; font-size: 2em; font-stretch: inherit; font-variant: inherit; font-weight: bold; line-height: 1.3em; margin: 0px; padding: 0.5em 0px; text-transform: uppercase; vertical-align: baseline;">RED LOBSTER CHEDDAR BAY BISCUITS</div></div><div class="zlmeta zlclear" style="background-color: #f0faf9; border: 0px; clear: both; font-family: 'Century Gothic', CenturyGothic, AppleGothic, sans-serif, 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans; font-size: 15px; font-stretch: inherit; line-height: 23.4375px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="fl-l width-50" style="border: 0px; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 540px;"><div id="zlrecipe-prep-time" style="border: 0px; color: rgb(232, 0, 88) !important; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-align: center; vertical-align: baseline; width: 178.1875px;">Prep Time<span content="PT10M" itemprop="prepTime" style="border: 0px; color: rgb(64, 64, 64) !important; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;">10 minutes</span></div><div id="zlrecipe-cook-time" style="border: 0px; color: rgb(232, 0, 88) !important; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-align: center; vertical-align: baseline; width: 178.1875px;">Cook Time<span content="PT10M" itemprop="cookTime" style="border: 0px; color: rgb(64, 64, 64) !important; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;">10 minutes</span></div><div id="zlrecipe-total-time" style="border: 0px; color: rgb(232, 0, 88) !important; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-align: center; vertical-align: baseline; width: 178.1875px;">Total Time<span content="PT20M" itemprop="totalTime" style="border: 0px; color: rgb(64, 64, 64) !important; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;">20 minutes</span></div></div><div class="fl-l width-50" style="border: 0px; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 540px;"><div id="zlrecipe-yield" style="border: 0px; color: rgb(232, 0, 88) !important; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-align: center; vertical-align: baseline; width: 178.1875px;">Yield<span itemprop="recipeYield" style="border: 0px; color: rgb(64, 64, 64) !important; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;">10 biscuits</span></div></div><div class="zlclear" style="border: 0px; clear: both; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></div></div><div class="img-desc-wrap" style="background-color: #f0faf9; border: 0px; font-family: 'Century Gothic', Arial; font-size: 15px; font-stretch: inherit; line-height: 23.4375px; margin: 0px; padding: 1px 0px 0px; vertical-align: baseline;"><div id="zlrecipe-summary" itemprop="description" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px 10px 10px; vertical-align: baseline;"><div class="summary italic" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 10px; margin-top: 10px; padding: 0px; vertical-align: baseline;">These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!</div></div></div><div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: #f0faf9; border: 0px; color: rgb(232, 0, 88) !important; font-family: 'Architects Daughter', 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans !important; font-size: 1.25em; font-stretch: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-transform: uppercase !important; vertical-align: baseline;">INGREDIENTS</div><ul id="zlrecipe-ingredients-list" style="background-color: #f0faf9; border: 0px; font-family: 'Century Gothic', Arial; font-size: 15px; font-stretch: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups all-purpose flour</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon baking powder</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons garlic powder</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon kosher salt</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon cayenne pepper, optional</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup buttermilk</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup unsalted butter, melted</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups shredded sharp cheddar cheese</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-10" style="border: 0px; color: rgb(232, 0, 88) !important; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; text-transform: uppercase !important; vertical-align: baseline;">FOR THE TOPPING</div><li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons unsalted butter, melted</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon chopped fresh parsley leaves</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon garlic powder</li>
</ul><div class="h-4 strong" id="zlrecipe-instructions" style="background-color: #f0faf9; border: 0px; color: rgb(232, 0, 88) !important; font-family: 'Architects Daughter', 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans !important; font-size: 1.25em; font-stretch: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-transform: uppercase !important; vertical-align: baseline;">INSTRUCTIONS</div><ul class="instructions" id="zlrecipe-instructions-list" style="background-color: #f0faf9; border: 0px; font-family: 'Century Gothic', Arial; font-size: 15px; font-stretch: inherit; line-height: 1.5em; list-style: none; margin: 0px 0.5em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">Serve immediately.</li>
<li></li>
</ul>Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-18875939068410787202014-11-16T14:37:00.003-08:002014-11-16T14:52:04.212-08:00Healthy Roasted Veggies and Pasta <br />
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Toss whatever vegetables you like in a baking pan or dish with olive oil, a dash of lemon juice, and Italian seasonings and bake at 450 to 500. <br />
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Boil pasta. When done toss with the roasted vegetables and more seasoning and Italian salad dressing and vinegar and cheese.<br />
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There are many variations on this dish. <br />
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<a href="http://allrecipes.com/recipe/no-cream-pasta-primavera/">No-Cream Pasta Primavera Recipe - Allrecipes.com</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiKCiHT9-5Xg_sPJY6GMu2KXJXQzVPmaFmYWKgV6SZl-smDg_0b1WzItDYBYOQinnrGGGLvWatBmUPN9w0IARlI1iGf4TFTozHbrguMDfLBv2-Dr8uAxbRYKAEWIja_PKyJneyg/s1600/roasted-veggie-pasta.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiKCiHT9-5Xg_sPJY6GMu2KXJXQzVPmaFmYWKgV6SZl-smDg_0b1WzItDYBYOQinnrGGGLvWatBmUPN9w0IARlI1iGf4TFTozHbrguMDfLBv2-Dr8uAxbRYKAEWIja_PKyJneyg/s400/roasted-veggie-pasta.jpg" /></a><br />
<p />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com1tag:blogger.com,1999:blog-3688524.post-82035098453967156052014-11-04T14:44:00.001-08:002014-11-04T14:44:04.665-08:00Freebies Archives - Saving with Shellie™<br />
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<a href="http://www.savingwithshellie.com/category/freebies/">Freebies Archives - Saving with Shellie™</a>
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<br />Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-63085273305779835222014-10-27T15:46:00.000-07:002014-10-27T15:46:49.982-07:00Send Your Name to Mars on NASA vehicle</P><BR><br />
<br />
<iframe src="http://mars.nasa.gov/participate/send-your-name/orion-first-flight/?action=getcert&e=1&cn=1222564" width="750" height="307" scrolling="no" frameborder="0"></iframe><br />
<br />
<br />
</P><br />
<BR><br />
<br />
<a href="http://mars.nasa.gov/participate/send-your-name/orion-first-flight/">Send Your Name to Mars</a><br />
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</P><BR> <br />
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Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0tag:blogger.com,1999:blog-3688524.post-47183653203556411302014-09-10T11:34:00.001-07:002014-09-10T11:45:47.039-07:00Chipotle Tacos Basic Chipotle Tacos Recipe<br />
<br />
1 lb. pork or chicken strips or beef or vegetarian alternatives<br />
3 tbsp. apple cider vinegar<br />
1/2 sweet onion chopped<br />
1 sweet bell pepper or 3-4 sweet mini-peppers chopped<br />
2 celery stocks chopped or med. zucchini<br />
6 tortillas or 12 taco shells<br />
1 1/2 tsp minced garlic<br />
1 tsp minced onions<br />
1/2 to 1 tsp oregano <br />
1 tsp cumin<br />
1 tsp chipotle ground chili pepper<br />
1 lb. salsa, preferably fresh (amount to taste)<br />
Juice of 1/2 lime optional.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhzs9Ii-waz7QkFg7nBl1jsJyWysMRVA3dPxq5GEL5sxuS1spa-q-tG-pqiIR8gFizyv6GfkEtB0Wm63xImi9pNdYvkXKcc4vpR4R4VqHl1T9ZPQDVvD9aO4cbYhcx5zHi9DhFg/s1600/chipotle-chicken-tacos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhzs9Ii-waz7QkFg7nBl1jsJyWysMRVA3dPxq5GEL5sxuS1spa-q-tG-pqiIR8gFizyv6GfkEtB0Wm63xImi9pNdYvkXKcc4vpR4R4VqHl1T9ZPQDVvD9aO4cbYhcx5zHi9DhFg/s320/chipotle-chicken-tacos.jpg" /></a></div><br />
Toppings:<br />
lettuce chopped or small pieces<br />
small tomato chopped<br />
shredded cheese or vegetarian cheese<br />
cabbage or kale chopped optional<br />
sour cream optional<br />
fresh cilantro optional<br />
thinly sliced radishes optional<br />
roasted garlic cloves optional<br />
chopped marinated chipotle pepper optional<br />
sliced jalapeno optional<br />
salsa, preferably fresh, optional<br />
sliced jicama, optional<br />
thinly sliced marinated mangos, optional<br />
thinly sliced avocados optional<br />
guacamole optional<br />
limes cut in half or quarters optional<br />
<br />
<br />
Heat large skillet over med heat. Lightly spray with cooking oil and add meat and veggies and cook for 5 minutes. After 5 minutes add salsa and spices and cook for 10 minutes more or until done. <br />
<br />
While cooking prepare lettuce, tomatoes and cheese/vegetarian cheese for toppings. Fresh cilantro, more squeezed lime juice and sour cream and other toppings optional. <br />
<br />
Place taco mixture in warm tortillas or taco shells, add toppings.<br />
<br />
Serve with rice and beans or corn or salad. <br />
Garyhttp://www.blogger.com/profile/17414725749450659875noreply@blogger.com0