text:
or Part Two of what I served at the Food Bloggers LA Brunch.
This post can also be known as the continuing saga of Judy's knee OR can one knee actually have so many crazy things going on inside it? In my case, a resounding YES! Oh, I'm just so unique- As of this post I am finally able to stand up and walk around a bit. This, dear readers, is most definitely a step in the right direction (pun resoundingly intended). And yes, I DID go to New Orleans (I took my chariot with me AKA wheelchair, also called wheelie) and had the terrific opportunity to speak at two conferences, motivating physicians and nurses to aim higher and encourage people to make their own choices whenever possible. (What can I tell you? I'm hard-wired… just look around at the women in my family… to get up and go.)
Speaking of choices – check out what else… cherry-vanilla almond granola… I served at the FBLA brunch by clicking here.
Back to featured recipe. What to serve for a winter fruit salad? There are apples, pears, winter citrus. OK But there's also dried fruit. What about a combo? I'll leave the winter citrus aside for now and go with the apples and pears.
Yes, I can soak the dried fruit and mix some raw fruit into it. That's one possibility. Or let's say I do a combination of a dried fruit compote and fresh fruit together. Not bad. So what do I use? I was thinking of dried apricots and figs. Then I thought of using apricots that have a richer flavor. Turkish apricots most definitely fit that bill. But I didn't find any Turkish apricots in the market that day. What I did see were apricots that were sun-dried. Fantastic!
These apricots admittedly, look a little nasty on the outside. I tried one when I got home and they were very, very chewy. I mean very chewy. Kind of like chewing gum.
But, when I boiled water and added a couple of cinnamon sticks, a whole nutmeg, a little brown sugar and threw in a handful of these apricots, it yielded apricots that were soft, luscious, with a rich depth of flavor. Ahhhhh.
pears and apples ready to join in the fun
inspired by a Smitten Kitchen version
2 c. water
3 T. brown sugar
2 cinnamon sticks
1 whole nutmeg
zest of 1 lemon (grated or peel cut into long strips)
2 t. pure vanilla (or use half of a vanilla bean & remove after cooking)
8 dried Turkish apricots (or sun-dried apricots), cut in half
4 dried figs, quartered (or a small handful of dried apple slices, cut-up)
Juice of the zested lemon
3 firm Bosc pears, cut into bite-sized chunks or slices, your choice
2 apples, Granny Smith, Pink Lady or Fuji, cut into chunks or slices, your choice
[See bb note below before cutting apples & pears]
2 T. pomegranate seeds (optional)
In a medium saucepan, add water, sugar, cinnamon sticks, nutmeg and lemon zest. Bring to a boil, cook on medium heat, stirring until all the sugar is dissolved. Stir in the dried figs and apricots. Continue to cook until liquid is reduced by about half. Add vanilla. Remove cinnamon sticks, nutmeg and lemon zest (if in long peels). Let cool completely.
Meanwhile, peel and core pears and apples. Before cutting, refer to note below. Cut into bite-sized chunks or slice thinly lengthwise and place in a large bowl. Toss with lemon juice.
Once the liquid with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.
The next day, ladle fruit into a serving bowl. Optional: sprinkle pomegranate seeds over each serving.
bb NOTE: If you want a more compote-like dish, cut apples into chunks and cook for 10 minutes, then remove from heat and add pears.
If you want more of a salad-type dish, cut apples and pears into thin slices, place in bowl with lemon juice and pour dried fruit mixture over. Either way, this dish is very satisfying… especially when mandelbread slices are served alongside (click here to see the recipe for this bb classic)!
Another bb NOTE: The dried fruit mixture is delicious so put a little aside to be used over oatmeal or yogurt!
It's the New Year and… wait, we're already halfway through January… I can't let anything slip by you, can I?
I had the best of intentions, but my little body had other plans for me. You see, I've been busy preparing to go to New Orleans to give a couple of talks motivating physicians and nurses to become more fully engaged in their work to help achieve better outcomes in people with chronic conditions. That sounds like a lot of jargon, doesn't it? But it's not. It's just about opening people's hearts and minds a little bit more.
They say the eyes are the windows to the soul. I think my right knee is the window to my little musculo-skeletal system. I tried to get up last week and nasty pain came screaming out of my knee. Stand on it? No way. Anti-inflammatories, x-rays, an MRI and a cortisone shot later, I'm finally re-surfacing. It's a little grisly inside that knee, but it's mine and I love it. If I don't, who will? It needs some rest so I'm tooling around in a wheelchair this past week, bumping into Novio a lot. Maybe my knee wanted to give me some R&R before I go. Maybe it couldn't see walking all around a convention center. Maybe I have an active imagination. We'll see how it goes.
Meanwhile, I'm finally here to report this:
My Food Blogger LA friends were heading over to our house for a beginning-of-the-year brunch. Since my kitchen is kosher, I planned a healthy vegetarian brunch, no meat and no shellfish. I knew it would be amazing. And it was: Salads with kale, black-eyed peas and more, Pears poached in saffron sauce, Two-Nut Phish Salad (a creative vegan take on tuna salad made with garbanzos, almonds and tuna salad-type add-ins), Baked French Toast, Galette des Rois (French King's Cake). Wow. Special thanks to Nancy and our friends at Melissa's Produce for providing all the terrific winter citrus (check out the bowl filled with Pixie tangerines in the middle of the table).
I put together a Winter Fruit Salad (post to come – one day)… a combination of a cooked compote and a fresh apple/pear salad, in addition to the granola I will eventually get to…
We always have a theme and this month's theme was Visions to Reality… turned out to be a relaxed open discussion covering why we began our blogs, what we're up to now and visions for the future.
My blog has to shimmy over a bit and share the room with my new project, the documentary I am busy with these days . It's called Life On The Bridge and it's about overcoming challenges and creating joy. We just developed the website that goes with it and…. well, go check it out here, spend a little time and you'll get why it's going full speed ahead.
Back to the brunch. I wanted to serve homemade granola. Offer fixings to make a parfait… fruit and yogurt topped with super-delicious granola. I looked in my pantry and spotted an unopened container of dried sour tart cherries, that didn't get used over the baking adventures of the past month. Cherry-Vanilla. An automatic association. Plus, I like to say it. What's a natural combo with cherries? Definitely almonds. Voila! A new version of granola! Priscilla has a very similar version on her great blog She's Cookin. I used the same technique she uses and heated the liquid mixture before folding it in.
I toast the oats, nuts and coconut a bit first.
Olive oil, maple syrup,brown sugar, vanilla and salt -
we can't go wrong with this combo
Add dried fruit after granola is baked
Store granola in whatever works for you
adapted from shescookin.com
3 c. rolled oats (old-fashioned oatmeal)
1 c. slivered almonds
1/2 c. pepitas (pumpkin seeds)
1 c. unsweetened shredded coconut
1/3 c. canola, olive or grape seed oil (a mixture works too)
1/4 c. maple syrup
3 T. light brown sugar
2 t. vanilla (you can use 1 t. vanilla… but I like a lot)
3/4 t. salt
3/4 c. dried sour tart cherries, roughly chopped
Preheat oven to 300ºF. Place oats on an unlined rimmed baking sheet.and bake for 8 minutes. Add coconut, slivered almonds and pepitas. Stir and bake for 6 more minutes.
Meanwhile heat up oil, maple syrup, brown sugar over a low flame and stir to blend. Remove from heat and add vanilla.
Place oat-nut-seed mixture in large bowl. Pour warmed liquid mixture over the top. Add salt. Blend well until dry ingredients are thoroughly coated.
Line the baking sheet with aluminum foil. Place granola in a flat layer on the pan. Bake for 25-30 minutes until browned.
Do not stir to create chunks as well as loose granola.
Cool in pan. Sprinkle cut-up dried cherries over the top.
Using a spatula, break into pieces. By using this technique (instead of stirring it every 10 minutes) you will end up with some chunks. Unfortunately, I didn't end up with too many chunks because I ate most of them standing at the counter.
Allow granola to come to room temperature before transferring to storage container(s). You may want to lightly tent with waxed paper or paper towel to discourage passers-by (including yourself) from decreasing the inventory.
Stores well in the refrigerator for a few weeks,
Excellent over yogurt and fresh or cooked fruit. Terrific mixed with cold cereal, oatmeal or any hot cereal. Of course,it's great as a snack.
Eat in Joy
Protect Your Knees
Sing to the tune of "Where have all the flowers gone?"
Where have all the people gone? Munching on rich desserts everyone…. Oy vay, the sugar that's in me… oy vay the su-gar that's in me…
Forgive me dear Readers, we just returned from a Chanukah party where Novio was quite the bandleader with his group, Jolt City (what a voice that Novio has, what fingers, playing those songs on the keyboard, not to mention the rest of the guys- Phil (guitar), Mike (drums), Eli (bass) and Chazzy (super-cool sax). Why weren't you on the dance floor with me? Well, next time – the guys were great! And in between, you could find me at the dessert table -so that's why my brain is a little odd right now – it's the sugar!
I can't exactly classify these little babies that are featured here as healthy. But I am not one of those people who eliminates things (like this) completely from my world. I used to, but it got kind of old. I believe in moderation (or at least aiming at it) with an occasional splurge. This is definitely a splurge item but I do keep an eye on portion control. And that's how I deal.
You generally can't go wrong with Alice Medrich. This recipe is right out of Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies (how's that for a title?). If I want to splurge, I proceed quickly to that book. Although Alice, you do have some amazing and healthier treats in there too, like your Fruit-Nut Bars.
So back to portion control. One easy thing to do is make the bars smaller. Also, make the brownie top a little lighter by using less chocolate and butter. A little trim here. A little trim there. Everyone is busy oohing and aahing and no one notices anything.
I'm into butter made from grass-fed cows.
Up with sunshine – hurray for Vitamin D!
Macadamia nuts are more flavorful when you chop them.
sprinkle nuts over batter and press in
use your fingertips to ease dough into corners
Back to the chocolate part of our programming
brownie layer spread over the top…
… and "over the top, it is"
(insert your best Grouch Marx impression here)
They came with me to the Food Bloggers LA Cookie Swap
where every cookie was delicious! I also brought the Lemon Rosemary Biscotti (below), set up by the Brownie Bites (for Lemon Rosemary Biscotti recipe, click here)
Macadamia Shortbread Brownie Bites
slightly adapted Alice Medrich's
Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies
Shortbread Crust
5 T. unsalted butter, melted
1 T. sugar
1/2 t. pure vanilla extract
pinch of salt
3/4 c. unbleached all purpose flour
1/2 c. untoasted macadamia nuts, salted or unsalted, medium-finely chopped
Brownie Top
4 oz. dark or bittersweet chocolate
4 oz. unsalted butter
1/2 c. sugar
1 t. pure vanilla extract
1/4 t. salt
2 large eggs
1/2 c. unbleached flour
Preheat the oven to 350° and position rack in lower third section.Line a 9″-square baking pan with two layers of aluminum foil with corners tucked in snug and the bottom layer cut a bit longer with the ends hanging over (for easy removal).
To make the crust, combine melted butter with sugar, vanilla and salt in a bowl. Stir in the flour to make a very soft dough.
On a piece of aluminum foil, pat the dough into an even square layer slightly smaller than the bottom of the 9-inch square baking pan you're using. Sprinkle the dough evenly with the nuts and press them in. Slide the dough on foil on a cookie sheet and place in freezer while preparing brownie layer.
For the brownie top, using a medium glass bowl, melt together chocolate and butter in microwave. Take care not to overheat the chocolate. Melt for one minute at full power, and then in increments of 1/2 minute at half-power. Stir at each interval to combine until smooth. It should take about 1 1/2-2 minutes.
With a wooden spoon, stir in sugar, vanilla and salt. Add one egg, stirring until incorporated. Stir in second egg. Sprinkle flour over the batter and lightly mix until all the flour is incorporated and batter is starting to come away from the sides of the bowl.
Remove the dough from the freezer. Invert it, nut side down, into the bottom of the lined pan and remove the top foil. Let the dough soften for a few minutes. Then press evenly against the bottom of the pan, making sure to reach the edges of the pan and into the corners using the tips of your fingers.
Bake the crust for 15 to 20 minutes, until it is lightly brown all over. Spread the brownie batter evenly over the hot crust and bake for 20 minutes, or until the brownies begin to show fine cracks. Let cool completely in pan on a cooling rack.
Remove brownies from the pan by lifting the ends of the foil and transferring to a cutting board. Cut into 25 squares with a heavy knife.
The brownies can be kept at room temperature for up to 3 days or frozen for up to 3 weeks.
Happy Holidays!
Can you believe it's December already? That's ridiculous … time is amazing and crazy, the way it can rush by or drag on and on. I remember sitting in physics class in high school and staring at the clock across the room, trying to WILL the minute hand of the big clock to move along so I could scoop up my things and get out of that room. The teacher was droning on and on (or I thought he was – what did I know?) and I felt my eyes crossing. When I think of all the hours upon hours I spent doing that I just shake my head. Small wonder I'm the other way now and time moves along at a brisk clip. When I've got the mojo, watch out…
This past weekend, off I went to my Food Bloggers LA Annual Cookie Swap. What a group! It was wonderful to see everyone and I missed all those who couldn't make it. The table looked unbelievable when everyone set up all their offerings. Can you imagine? Bringing several dozen cookies and taking home the same amount?
Novio, friends and neighbors will all be smiling over the next few days, not to mention me. :) Thank you Judy, Natalie, Valentina, Christina, Kelly, Nancy, Sara, Cathy, Ellen, Andrew to name only a few… and thanks to Erika Kerekes for opening her home to us!
I chose two cookies very different. One dairy-free, no chocolate. The other with dairy (but can made dairy-free), with chocolate. Both slightly tweaked and from VERY reliable sources. What were they?
Oh, yes… Lemon Rosemary Biscotti (simple) and Macadamia Shortbread Brownie Bites (a bit more labor intensive but worth it every now and then). The latter – the little babies in the paper cups next to the biscotti, are set to arrive in the next post… stay tuned…
Let's start with the very lovely and classic pairing of lemon and rosemary.
This cookie is a lighter and smaller version of biscotti and is from Paula Shoyer's The Kosher Baker, which I've referenced several times here on bb. Paula organizes the book by levels of complexity — moving from fairly quick and elegant to multiple-step desserts. I'm working my way through the simple and elegant section and taking you along with me for my favorites. I'll let you know if and when I move into the deeper waters.
But for now, I'm working with a straightforward dough.
adding the flavorings… lemon zest, juice and finely chopped rosemary
As biscotti go, these loaves are fairly flat.
Cutting is easy with a heavy knife.
Rosemary for dessert, anyone? Yeah!
Lemon Rosemary Biscotti
barely tweaked from Paula Shoyer's, The Kosher Baker
1 1/2 c. all-purpose flour
1/2 c. whole wheat pastry flour
1 c. + 1/2 t. sugar, divided (1/2 t. is to sprinkle on top later)
1 t. baking powder
2 t. lemon zest (from one lemon)
3 large eggs (or 2 eegs + 1 yolk for batter, 1 white to glaze biscotti)
2 t. pure vanilla extract
1 T. freshly squeezed lemon juice (juice of 1 lemon)
1 t. finely chapped fresh rosemary leaves
Note: You can use all regular flour. I like upping the fiber content in baked goods and whole wheat pastry flour is so light, no one ever notices it. I swap out half the amount of regular flour a lot too.
Preheat oven to 350°.
Line a jellyroll pan or cookie sheet with parchment paper.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder and lemon zest.
Add the 2 eggs plus 1 yolk, vanilla, lemon juice, and rosemary.
Mix with a wooden spoon until the dough comes together. You can also use a stand mixer for this.
Divide the dough in half. Form two logs, about 3 x 8 inches each. Place the logs on the pan, leaving space between them
Lightly beat the reserved egg white and brush the tops of the logs.
Bake for 23-28 minutes, until logs are slightly golden on top. Slide the parchment paper with the loaves onto the counter. Let them rest for 5 minutes.
Cut each log crosswise into half inch thick slices. They will be slightly soft in the center. Place sliced cookies cut side down directly onto the pan and place back in the oven. Bake for 10 minutes until slightly browned. The longer you bake the biscotti, the harder they become. I prefer softer biscotti, so I always bake it for the minimum number of minutes.
Place the biscotti on a cooling rack and let cool.
Makes 30 to 35 biscotti. They last for up to three months in the freezer (if you can keep from visiting them).
Third and Final Installation in the Persimmon Mini Series (but you never know- there may be a remake).
It's always my intention to fill up more
pots posts than I actually do. But in the last few months, something's been competing for my attention. The work that's been on the back burner for a while has finally been moving to the head of the kitchen class. So the burners are full and I will figure out how to keep everything going without burning the kitchen down. Or myself (for those of you who know me, you know I kid you not).
I'm at work on a documentary, called Life On The Bridge! And, I just launched a website by the same name. The whole project is about overcoming obstacles and choosing to live life fully. And that means creating and experiencing those moments of joy that are all around. To read more, click here to go to the ABOUT Page and scroll down to read the November 2014 entry.
Hachiya (left) and Fuyu (right)
Back to our persimmons. There are two types that are available in my market. Fuyu persimmons are tomato-shaped and are hard with a delicately sweet flavor. You eat them just like an apple. Bite in and enjoy. Or slice it up horizontally to see the lovely star-shaped pattern inside. I use them in salads and hot cereal too.
Hachiya persimmons are acorn-shaped and need to be extremely soft when eaten. Hachiyas are highly astringent in nature. That's why you have to give them ample time to get soft and lose most of that astringency. If you buy them firm, they can take almost 2 weeks to ripen. The best way to eat a Hachiya is to cut it in half around the middle and scoop it out with a spoon. It's very sweet and custard-y in texture. My local grower, Cecile, tells me she freezes them when ripe and slices them up to eat. She says it's like eating the best sherbet.
With all this information on persimmons, I held a little persimmon workshop.A very interested young student of persimmons.
[Yes, the troops were in from Columbus for the week of Thanksgiving, and in the words of one of the home team fans, "it was grand to have them here."]
For more pics of little BabyBee, please scroll to the end of the post.
Back to the Persimmon Patter, Novio and I were headed to friends, Frank & Merle, for a pre-Thanksgiving dinner and I wanted to make something seasonal and special for them. I love apple crisps, who doesn't? So I decided to go for a persimmon crisp, bursting with the color and flavor of autumn.
I piled up chunks of persimmons in a deep-dish pan, tossed with a bit of lemon juice, sugar and a bit of arrowroot for a little thickening action (cornstarch is okay too). This would easily work in a 2-quart baking dish.
With a little help from my pals Ina and Deb…Not really my pals… more like pretend pals, this is what I came up with. I did a riff off the Barefoot Contessa's Apple Crisp and I incorporated some ideas from Smitten Kitchen's Breakfast Apple Granola Crisp (click on highlighted names to link to original recipe) . That meant I made it less sweet and added extras to the topping like almonds and unsweetened coconut.
I started out with butter… really good butter. I'm not messing around. This Irish butter is made from grass-fed cows and the flavor doesn't compare. (BUT if you go for regular butter or even swap out the butter for canola oil to make it dairy-free, it will all work.)
The combination of unsweetened coconut, almonds and a little cinnamon gives the topping a granola-like flavor and crunch.
I took the crisp to my friends' house with the topping mix in a separate bowl. I put it on right before it went into the oven. It baked while we were eating dinner.
An interested party oversees the work.
After about 50 minutes, it was browned and firm on top.
A serving of crisp, delicious at room temperature or warm.
Great alone or paired with a scoop of vanilla ice cream, coconut milk ice cream (vanilla or coconut) or a dollop of yogurt.
Persimmon Crisp
Inspired by online apple crisp recipes from Barefoot Contessa and Smitten Kitchen
Ingredients:3 lbs Fuyu persimmons (7-8, depending on their size) peeled, small chunks
2 T. lemon juice
2 T. sugar
1/2 t. arrowroot (or 1 t. cornstarch)
1/2 t. cinnamon
pinch of salt
6 T. (or 3/4 stick) cold unsalted butter, diced 1/4 cup sugar 1/4 c. light brown sugar
1/2 cup flour
1 c. oats
1/4 c. sliced almonds
1/4 c. unsweetened shredded coconut
Preheat oven to 400°F.
Mix persimmon chunks with lemon juice, sugar, arrowroot (or cornstarch), cinnamon and pinch of salt in a deep-dish pie pan or 2-quart baking dish until fruit is evenly coated.
In a medium bowl, stir together the flour, oats, almonds, coconut and another pinch of salt. Add diced cold butter and combine with fork or with your fingers until clumps form. (NOTE: If using oil for a dairy-free or lower fat version, simply stir all topping ingredients together until combined and spread over the fruit when ready to bake.)
Sprinkle evenly over the persimmon mixture and bake in the oven for about 45 to 55 minutes, or until the fruit is softened and crisp is browned and firm on top.
Let rest 10-15 minutes and serve warm. Also great at room temperature.
Serve with a large spoon. Makes 8-10 servings..
Terrific as a dessert with or without a scoop of vanilla ice cream or coconut milk ice cream (vanilla or coconut) or for breakfast with a dollop of yogurt.
So where is that little student of persimmons?KB with Baby B… …and a persimmon.
Am cleaning up my office and feeling lighter. I take a half hour and say to myself, " I WILL clean one pile BEFORE I do anything else today- a few times the half hour turns into three hours and once or twice the half hour is actually a half hour.
I know I can't keep this up for too long so when I'm motivated to sort, toss and file, I jump on it. And I find I'm breathing a bit easier. Coincidence? Correlation Causation? Too many "C" words? I don't know. I'm just reporting the facts.
Remember the old People Mover in Tomorrowland? I don't even think Disneyland has a Tomorrowland anymore. It's OK, I know I'm dating myself. I don't mind. This is how I feel: Things that have been in me to do for a very long time are coming into focus and moving forward. Just maybe in time for Thanksgiving. Just may be. Small wonder I've been out of the bb kitchen so much. I will tell you more soon.
And in the spirit of less is more, I offer up another installation of the Persimmon Mini Series. As soon as I received a big bag of persimmons and before I could get to the porridge (click here for the recipe) I threw together a few favorite ingredients for a salad. Home Run!, according to Novio. Less is More.
I used two small persimmons the first night, with an avocado that was ready to go.
I threw the chunks of persimmon and avocado into a simple salad…
… with chopped Romaine lettuce, baby lettuce, green onion and Persian cucumber, all frequent guests in the kitchen.
Then I dressed it lightly with olive oil and a bit of Orange Muscat Vinegar (love the stuff— it's from Trader Joe's).
If you don't have a Trader Joe's near you (yikes!) or don't know what I'm talking about (double yikes!!), no worries. Use the same amount of oil PLUS…. either (you have lots of choices) –
- 2 t. lemon juice and a small amount of honey (about 1/2 t.)
- 1 t. orange juice and 1 t. light vinegar
- 1 t. orange juice plus 1 t. champagne vinegar or white balsamic or something acidic that appeals to you
I didn't even take the time to make the dressing in a jar or little bowl. A little oil splashed on. A little vinegar. A little salt & pepper.
There's a lot to be said for Simplicity. Thanks again, Beverly.
Persimmon Avocado Salad
Ingredients:4 c. mixed lettuce 2 small persimmons, small chunks, peel on 1 Persian cucumber, sliced 1 green onion, thinly sliced 1 small avocado, large dice 2 t. lemon juice (or juice of 1/2 small lemon) 1 T. good quality olive oil 2 t. orange muscat vinegar salt & pepper to taste
Rinse, drain and shred Romaine. Combine with other lettuces, if using, in a medium salad bowl. Add sliced green onion and cucumber.
Cut persimmons in chunks and add to salad.
Dice an avocado, add to salad and pour lemon juice over it.
Add olive oil, vinegar, salt & pepper and lightly toss.
Two people now have a delicious and quick salad to enjoy!
Ahhh, my Tuesday Night Hebrew class. I started taking it again a few years ago and now it's a non-negotiable fixture on my calendar.
Case in point: Novio and I have been trying to figure out a date to take our nephew out to dinner for his birthday. This Thursday, next Thursday, this Sunday – all no good. Nephew texted me back: What about Tuesday night? I'm free Tuesday. Sorry Daniel, Tuesday night is Hebrew night. As I said, nonnegotiable.
This class has some wonderful advantages, not the least of which is our outstanding Hebrew teacher, Era. We discuss, we share, we laugh. Under Era's gentle leadership, the conversation covers Israeli culture, literature, history and music. We share stories, from travel to memories and anecdotes of family and friends. And sometimes we open up our grammar books.
The class itself is an eclectic group – all coming together for our love of the language and the country. One of my classmates is a kind and generous soul whose mom's backyard has persimmon trees that deliver in abundance every fall. So each year about this time, Beverly brings bags and bags of persimmons to class, asking us who would like some. Sometimes pleading with us to help her share in the bounty. I don't know how she lugs those heavy bags around.
Two weeks ago I couldn't make class. A few days later, Novio and I return home and what do we find waiting for us on our doorstep? Yup. A bag filled with persimmons. I knew immediately who the culprit was. I didn't even have to read the lovely note attached.
This porridge is made with Fuyu persimmons. Novio keeps teasing me about the name. He wants to know why I'm speaking like that. "They're called Fuyus," I say. Please cut the tittering,okay? A Fuyu persimmon is firm and you generally eat it like an apple. It has a subtle and delicious sweetness to it.
I've been thinking of different ways to enjoy them. Delicious out of hand, Yes. But throughout the day, all kinds of uses for persimmons come to mind.
Breakfast: diced into yogurt or in cereal, whether hot or cold.
Lunch/Dinner: in a refreshing salad with greens, avocado and scallion (green onion), as a salsa to top fish or chicken, diced and baked with chicken, with quinoa, stewed with yams.
Dessert: roasted chunks or slices served with ice cream… or persimmon crisp.
I feel a Persimmon Mini Series coming on.
All this pondering made me think about a wonderful steaming bowl of cereal in the morning.For the first batch, I used old-fashioned rolled oats.
I thought maybe a smoother texture would work. I did a quick turn with the oats in my mini-food processor to get a cream-of-wheat consistency. It was delicious but would be fine without that extra step too.my friend, the mini-processor
For the next batch, I used Scottish oatmeal. This batch used a higher liquid to oats ratio. Be sure to read the cooking directions for the correct oats:liquid ratio. The ratio can be 1:1.5, 1:2 or as much as 1:3 or 1:4 (for steel-cut).
I tried making this batch with an unpeeled persimmon cut into a large dice but I found that when I peeled them….. I know the nutrients are mostly under the skin but here's the deal, when I peeled them, they became very tender and flavorful in the brief time I cooked them in the porridge liquid. The cooking liquid I used was half unsweetened almond milk and half water.
Then I simply added the oatmeal (or try whatever hot cereal you like). I included a very small amount of brown sugar, a pinch of salt and a bit of vanilla.
That's it. Fantastic! Quick and a great way to start the day.
Experiment using different hot cereals.
This post is dedicated to Beverly, her mom… and the wonderful persimmon trees.
Persimmon Porridge
Ingredients:1 c. oatmeal (AKA rolled oats) cooking liquid for oatmeal- I use half unsweetened almond milk and half water (I needed 3 c. liquid for the type of oatmeal I was using) 2 persimmons, peeled and diced 2 t. light brown sugar 1/2 t. vanilla 1/4 t. salt
Use the ratio of cooking liquid to oatmeal for 4 servings according to package directions. Pay attention to the oatmeal-cooking liquid ratio as it varies according to the type of oatmeal and brand you use).
In a medium saucepan, bring cooking liquid and salt up to a gentle simmer. Add the diced persimmon to the cooking liquid (to soften it a bit). Return to a very gentle simmer. Bring heat down to low (otherwise you'll spend unnecessary time wiping the stove top) and add oatmeal and brown sugar. Stir and cook gently (you want to see gentle bubbling on the surface) for the number of minutes indicated on the oatmeal package. Remove from heat and add the vanilla. Cover and let rest for a minute or two.
Makes 4 servings. Add a bit more almond milk to the oatmeal before serving… Enjoy!


text:
Discussion in 'Disney Discount Codes and Rates' started by danny25, Apr 24, 2013.
Danny said that the seem to be included this time a few pages ago.
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Do you think that maybe this year it is more heavily booked than normal?
It's very possible, I suppose. When I was running price scenarios the other day, a lot of deluxe resorts and even POR had no standard views available. That seemed kind of weird.
We chose the last week of August specifically for the decreased crowds. BOO if it's still super busy! Boo I say!
This will be an awesome WEDDING ANNIVERSARY present for my husband tonight!! I am talking about the FD!!!!!!!!!!!!
Thank you! Thank you!! Thank you!!! Danny25 and Black!!!! I hope you are not gambling your jobs with this. It is much appreciated!
Yes, they are...
Since the beginning of time. Officially, Fall starts near the end of September. This year the first day of Fall is Sept 22.
Oh well that won't work for us. We are only going to be there for the weekend. 2 nights. Well maybe a nice % off of our room will come out for us. Every bit will count and might be enough to cover the cost of our NOJ tickets. Or at least a good part.
Going sept 13-22nd. Already booked AOA LM. But I've checked a few time since we booked and there's no availability. Makes me nervous!
Naturally, our arrival date is 9/28. I booked based on historical discounts which generally included the last Saturday of September as part of the late summer discount.
Can I still hold out hope that my date will be included in the next round o' discounts?
Also, how do Visa cardholders find out their date? Via email? Just don't want to miss out if we switch up our plans for FD
Sure! Life would be pretty miserable without hope. Good luck!
Well it's looking like the 9th is the public date, which would push the visa date to Monday the 6th. But trust me you'll know here before anywhere else because they take their sweet time sending out those emails.
We can move our dates if needed, but DD6 loves Beauty and the Beast and we have a coveted BOG reservation on her birthday that we would miss if we moved the trip up. Here's to hoping!
looks like we're going to extend our vacation by two days!
We have had a Disney Visa for many years and we hardly ever get notice from Chase when they are releasing a Disney Visa Promo, they usually email after the promo has gone public. It William likely be all over these boards be for Chase notifies you.
gosh- i hope not...
Oh this is music to my ears and eyes! We are staying at POR 9/24 - 10/1.....so excited to see this should work out for us!
Oh my goodness oh my GOODNESS!!! Before I go completely banana's and call my husband and tell him what wonderful sleuthing I have done, oh Danny25 please oh please calm me down and tell me you are 100% certain that free dining WILL be made available for my dates . . ..
I am as giddy as a 12 year old school girl right now!!!!
PS . . . . and THANK YOU THANK YOU THANK YOU for taking the risk and sharing the news!!
If Danny has said it, it will happen
Separate names with a comma.

subset: commoncrawl


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Shift Reversible Three-Wheeled Cruiser
Your age says relax, but your heart screams for adventure! The Mobo Shift is the first three-wheeled cruiser equipped with a reverse function. With such unique features as free-wheel maneuverability, a dual-joystick steering system and an ergonomic reclining-back seat with six angle settings, the Mobo Shift offers an adjustable frame, comfortable ride, and a fun-filled experience.
Enhance your cardiovascular function while getting the invigorating exercise you require. Mobo Shift is cooler than average bikes and it meets the highest standards of innovation, fitness and style.
This cruiser's propulsion system requires minimal maintenance because it uses a front flywheel mechanism connected directly to the pedals; there's no chain to come loose or to smear grease on pant legs. This cruiser maintains a low center of gravity, making it especially stable and safe for younger and older riders. Caliper handbrakes provide smooth, controlled stopping and slowing for even little hands. The Mobo Shift is way cooler than your average bike as its killer design allows riders to cruise in style.
Technical Specs:
|44 Pounds
|Assembly Required
Kids Bikes are designed for kids that are either new to riding are just learning how to ride. These bikes are smaller and lower to the ground. Road Bicycles are designed for speed on paved roads. Characteristics include narrow tires, multiple gears, and lightweight construction. Mountain Bikes are created for off-road cycling. These bikes have wide and knobby tires for good traction. Along with a set of front shocks and some even offer a rear suspension. Electric bicycles are bikes that have batteries that can either assist or petal for you. These bikes come in many forms and shapes. Cruiser Bikes have balloon tires, an upright seat and single-speed drive trains. These bikes are made for comfort and style.
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|28 inches
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|12 inches
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|5 feet 2 inches
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So my neighbor has a St. Augustine yard, and I have Bermuda. Inevitably his St. Augustine has started sending runners over into my yard. Is there a way to kill the St. Augustine that has encroached on my yard without harming my Bermuda? I heard that MSMA is an option, but I just wanted to do some checking before I intervened. Anyone have any opinions?
MSMA is the way to go. mixed according to label directions it shouldnt damage the bermuda. it might yellow it slightly for a couple weeks but thats it. with MSMA, more isnt better. dont mix it stronger than on the label. spray the st. aug every ten days for three sprayings. that should take care of it nicely. that stuff will work on most other grassy weeds in your bermuda turf as well. again with the same three time spray schedule. dallisgrass may take a fourth spray.


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Posts Tagged 'transparency'
Following the Money: A Tennessee Education Spending Primer
Beacon Center report analyzes how many tax dollars go into the classroom
NASHVILLE – A new study released today analyzes taxpayer spending on public education in Tennessee. In the study, the Beacon Center of Tennessee, the state's premier free market policy organization, looked at the amount taxpayers actually spend on education versus what is reported, where that money goes, and whether more funding equals better results.
The first of its kind in Tennessee, the report titled "Following the Money: A Tennessee Education Spending Primer," reached some troubling conclusions. First, the amount that taxpayers already spend on public education is significantly underreported. While the average stated amount spent per pupil is $9,123 per year, the true figure is about 11 percent more than reported, or $10,088 per student.
Of that funding, less than 54 percent is directed at classroom instruction, such as teacher salaries, textbooks, and other instructional spending. And that figure is in constant decline, whereas administrative spending is on the upswing. Since 2000, the number of administrators in Tennessee's education system has grown by 34.5 percent, while the number of teachers has increased by less than 17 percent, and the number of students has grown by just seven percent.
Administrators' salaries have also outpaced those of teachers during that time period. In fact, when factoring for inflation, teachers make less money today than they did in 2000.
"Not only have taxpayers been misinformed about how much we spend on education, there has been a growing trend of adding administrative personnel, redirecting funding away from the classroom," said Beacon Center CEO Justin Owen.
Finally, after comparing similarly situated school districts within the state, while also comparing Tennessee to other states, the report found no measurable correlation between spending and student performance.
"Ultimately, more spending does not equal better results," said Owen. "Rather than allocate more money, especially on administrative personnel, public school districts should focus on spending education funds more wisely. Only then can Tennessee expect to provide its students with the quality education they deserve."
The full report can be found at http://www.beacontn.org/wp-content/uploads/Following-the-Money.pdf.
The Beacon Center of Tennessee's mission is to change lives through public policy by advancing the principles of free markets, individual liberty, and limited government.
August 19th, 2013 | Feature, Policy
Cronyism: A Tennessee Love Story
Beacon CEO Justin Owen pens a guest article at the new blog, Tennessee Brush Fires, about the pitfalls of corporate welfare. Here's an excerpt.
Since 2005, Tennessee governments have handed over $1.75 billion in the form of tax credits and cash grants to large companies. And the vast majority of it has gone to just seven large corporations. Talk about a lopsided playing field.
The worst part of this corporate welfare scheme—taking from some and giving to others—is what could be done instead. Take for example the case of Hemlock Semiconductor, which received massive subsidies to locate a plant in Clarksville as part of the solar panel supply chain. Just a few months ago, the company announced that it was laying off its Tennessee workforce and ending construction on the unopened plant. Despite the company's utter failure to live up to its promises, taxpayers will lose $90 million on the deal.
The $90 million lost on Hemlock could have gone to cut the business tax for all Tennessee businesses by almost one-half percent. That's a tax cut for 170,000 different businesses, from the largest corporation to the mom and pop shop down the road.
Head over to Tennessee Brush Fires for the full piece.August 2nd, 2013 | Commentary
Corporate Welfare PoliGraphic
Today, the Beacon Center of Tennessee published a new "PoliGraphic," a policy infographic outlining some of the most massive corporate welfare deals in Tennessee over the past decade. The PoliGraphic also analyzes what could be done with the money that is doled out to favored companies and Hollywood elites. Click here or on the picture below to view the entire PoliGraphic.
To learn more about the pitfalls of corporate welfare, visit www.BeaconTN.org/corporate-welfare.July 31st, 2013 | Feature, Policy


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February 05, 2014
Nationally, the average spot rate for van freight was unchanged at $1.94 per mile, including fuel surcharge. Van-load volume increased 5.9%, rebounding slightly following a down week. Available capacity fell 6%, pushing the load-to-truck ratio to 4.1, up 13% compared to the prior week. Load-to-truck ratios represent the number of loads posted for every truck posted on the DAT network of load boards.
The national average rate for flatbeds picked up 2 cents to $2.09 per mile while demand increased 7.2% and capacity was 11% tighter. The load-to-truck ratio increased 20% to 20.6 compared to 17.1 the prior week.
Demand for temperature-controlled units rebounded 7.8% last week while capacity lost 3.7%. The refrigerated load-to-truck ratio was 12.9, a 12% increase over the previous week. The national average rate for reefers held steady at $2.06 per mile.
Weather continues to play a role in the spot market. Ports were closed in Houston, New Orleans, Mobile, and Charleston, and key airports like Atlanta and Chicago shut down, with some of those flights carrying freight that off-loaded on to trucks, according to DAT.
We offer e-newsletters that deliver targeted news and information for the entire fleet industry.
The expert, Mark Betner from CITGO, will answer your questions
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Drones And the Future of Package Delivery
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Ultimate Test Drive Video: Brain and Brawn
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Webasto Releases Advanced Heater Controls
V-Flap II is An Aerodynamic Mud Flap
Cloud-Based In-Cab Video System Launched
Fan Drive Cools Better in Severe Applications


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2 in 1 Blower/weed trimmer good deal?
Hi all, is this a good deal? It looks like i can trim my yard and lawn then blow it all with one tool! I saw one in sears the other day for $129.99 so im thinking this might be just teh ticket, especially as i don't have to worry about gas/oil etc etc
First, the final bid is going to be a lot higher.
Second, Craftsman is usually more expensive than it's worth.
Third, you never get good quality in those 2 in 1 stuff.
Hack, even the real gas unit, the Crapsman blower is pretty crappy.
It is a waste of money to buy really crappy stuff just to save a few dollars. Name your price and we can talk more.
I used to have a Green Machine that had attachments available for it. It had a cultivater, and edger, blower, and maybe a dethatcher. All I had was the string trimmer and blower. I liked that machine a lot and gave it to my dad at some point. The blower was strong and the trimmer head worked great. I would think that it was a much better tool then anything that you would find from Sears though.
My trimmer these days is the Echo 2601 and I don't bother with a blower.


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BPL Community Profile
d k (dkramalc) - BPL Lifetime Member
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Re: Re: Re: Re: Name the Potty Trowel
Ti-lite trowel?
Re: Re: Re: Best way to light a StarLyte?
I can assure you that Manfred uses the striker correctly, having seen him demonstrate one for me a couple of years ago. Not sure where you got the idea that he pushed the rod, unless perhaps he us...
Re: Re: Reflectix Construction Methods?
I made a pot cozy this summer, using duct tape (some contractor working on my house stole the reflectix tape that came with my roll! $^#*&$#&!!!) One thing that surprised me (but shouldn...
Re: Re: Re: Re: Re: It's that time of year again......hunting season
Not all the hunters are experienced or cautious. A blue jacket didn't protect this hiker... http://www.findagrave.com/cgi-bin/fg.cgi?page=gr&GRid=37837021 Maybe it's something ab...
Re: FS: SMD Traveler pack
PM sent.
Re: here's my ankle story
I've sprained my left ankle several times, twice badly enough to require a cast for several weeks in order for it to heal. The last time that happened was 1998. Until recently I would hike in...
Re: Latest Backpacking Dulcimer
I would love it if you, or your customers, would post YouTube videos of what the different models sound like when you are playing them - three string vs four string, chromatic vs not.
Re: Re: Traversing the Brooks Range – A Father-Son-Son Adventure
Manfred - It was just amazing to see and hear about this trip; I am in awe of all three of you! I'm sure this trip has given you memories that will last all your lives.
Re: worn out silnylon floor
Unless you need to keep out crawling insects, or running water, I'd just cut out most of the floor, leaving 6" or so around the edges, and lay a piece of tyvek or silnylon inside (maybe se...
Re: Women of BPL, Help a Brother Out
Hmmm...seems mostly covered with comfy sleeping, alcohol, and chocolate...maybe hot water for washing, evenings and mornings?
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Pacific Outdoor Equipment Peak Elite AC petite
I liked this mat a lot; the only thing I've liked as much that I've tried is my old Thermarest Deluxe LE which I think is 26 oz, almost 3x the weight of this pad (10.5 oz on my scale). The fa...
Pacific Outdoor Products Insul Mat Max-Thermo
I got this on a Steep and Cheap sale, and so far have only used it twice sleeping on the floor at my parents' house, since my old bedroom has long since been converted to a sewing room for my mom....


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DEFINITION of 'Novation'
1.The act of replacing one participating member of a contract with another.
2. The exchange of new debts or obligations for older existing ones.
INVESTOPEDIA EXPLAINS 'Novation'
1. All rights, duties, and terms are transferred to the new party upon consent of all parties affected.
2. A method used to extend the life of debt and obligations. Very similar to a rollover.
DebtAn amount of money borrowed by one party from another. Many corporations/individuals ...
ObligationThe legal responsibility to meet the terms of a contract. If ...
RolloverA rollover is when you do the following: 1. Reinvest funds from ...
Contra Proferentem RuleA rule in contract law which states that any clause considered ...
Cumis CounselLegal counsel chosen by the insured when the insurer has a conflict ...
TSA PreCheckThis program allows travelers deemed low-risk by the Transportation ...
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Freezing peppers & onions for later use
I have a lot of peppers and onions can I chop them up and freeze them and then use them in canning salsa and stewed tomatoes later? I would measure them first before freezing, like one cup.
Thank you.
Yes you can. Many of us dice the onions and freeze them in 1 or 2 cup packs for later use. Peppers are usually cored and de-seeded then laid out on a cookie sheet and individually frozen in 1/2 or quarters or large chunks depending on their size. Once frozen just put all of them into a ziplock bag.
You can dice them but they will be mushy when thawed so the larger pieces are easier to work with.
I dice some peppers so I can just knock out what I need for soups, etc.
I learned my lesson about being too frugal trying to save on bags. I chopped onions and froze in a gallon ziploc. By the time I used them up, they had pretty well frozen into a solid block from the bit of thawing each time I took them out of the freezer. It didn't really pay to save a few bags. Smaller sizes are easier to work with!
You can stuff the peppers and freeze them too!
Otherwise.........what Dave said!! LOL


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Music News Archives - Page 114 of 954 - THE WOLF Sacramento
Blake Shelton, Miranda Lambert + Carrie Underwood Set to Headline New Big Barrel Country Fest
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Luke Bryan Shares Re-Write of 'The Christmas Song'
Luke Bryan is getting in the holiday spirit this Christmas. The country superstar shared his own personal re-write of 'The Christmas Song' with fans in an email sent to his… MORE
Dakota Bradley Gets Festive for Rendition of 'Run Rudolph Run' [Watch]
Dakota Bradley is hoping he's on Santa's good list this year. The country singer shows his holiday spirit with an original take on the Christmas classic 'Run Rudolph Run' in… MORE
Tim McGraw's Fondest Christmas Memories Helped Him Grow Up
Tim McGraw may be one of country music's biggest stars, but there was a time when he was just a little boy learning how to grow up. And believe it or… MORE
Carrie Underwood and Mike Fisher Are Fake Christmas Tree People
Admit it: joyful and festive as it may be, putting up a Christmas tree can be … a hassle. Even Carrie Underwood knows that to be true, which is why… MORE
Justin Moore Admits He'll Spoil His Girls This Christmas
Justin Moore is the father of three adorable little girls, and he can't wait to watch them open gifts on Christmas morning. The singer admits he can't — and won't… MORE
Dustin Lynch Pumped to Play Santa
Dustin Lynch may not have kids of his own, but that doesn't mean he can't play Santa. The Taste of Country Christmas Tour headliner says that he's excited to spoil… MORE
Surf's Up for Kip Moore This Christmas
Like most country artists, Kip Moore is looking forward to some time off over the holidays. The 'Dirt Road' singer says he'll be at the beach to do what he… MORE


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A History of the Legislation and Development of the Federal Liquor Policy 1862-1876
Maxey, Robert Tibbs
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The John Slidell Mission : Mexico 1845-1846 Daddow, Kirk G. (Drake University, 1975-11)The problem. Controversy has long existed regarding the diplomatic mission of John Slidell to Mexico in the period before the outbreak of the Mexican War. Sent by President James K. Polk, Slidell ostensibly had a dual ...
Comprehensive School Improvement Mandates : The Challenge For Iowa's Small Schools Lane, Thomas N. (Drake University, 2004-03)The problem. The problem of this study was to describe how educators from Iowa's small districts understood the intent of House File 2272 and how they implemented that legislation. Further, this study sought recommendations ...


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