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I didn't even know that they made exercise wheels that large!
the nature provides all we need..
a lot of food around us that contains a source of protein, but we do not aware of it. Your article h…
My Vet told me that marrow bones are just fine. My dogs would eat them before they had the opportun…
Thanks for sharing.


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Kara was a pleasure to host. Very easy going, conscientious, and a good sense of humor. She had a great travelling spirit and was eager to experience the Oakland area as a local would. Highly recommended.
It was the first time I had given my own room out for rent and I came back to find everything in perfect order. Kara was friendly, trustworthy and transparent - she even did me the great favour of checking in some other guests I had. All in all, the experience makes me have even more faith in the people on Airbnb.
Kara is clean and easy-going. It was a pleasure to host her. We would not hesitate to rent to her again in the future and would definitely recommend her!
Kara is clean, easy-going and worldly traveler.
It was a pleasure to host her for three nights. I would not hesitate to rent to her again in the future.
Kara was friendly and kept our condo beautifully clean. The communications were quick and fluid. I would definitely recommend her!
Émilie, Audrey And Berthier Castonguay

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New Recipe Review - November 2011
Jasdip posted this recipe on the Kitchen Table & I made it last night. Fortunately it was a large tenderloin & there is some left for a lunch. Great flavor, and it's amazing how good it is for only four other ingredients.
Coriander-Crusted Pork Tenderloin
Very quick and easy dinner. Roasted veggies alongside would be perfect.
One 1- to 1-1/4-lb. pork tenderloin, trimmed
2 tsp. Dijon mustard
1 Tbsp. coriander seeds, crushed
1 tsp. black peppercorns, crushed
1 tsp. kosher salt
1 Tbs. olive oil
Position a rack in the center of the oven and heat the oven to 450F.
Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.
I tried this recipe from The Kitchn website earlier this week. I asked another couple to be guinea pigs, and they graciously accepted. We all agreed that it was very good. I would make it again.
I made it in a ~4 qt Le Creuset dutch oven.
In order to truly test its "quickness," I used pre-shredded mozzarella and pre-shredded Parmesan. I also baked and deboned the chicken breasts the night before.
I used a cup of skim milk and a cup of heavy cream for the 2 cups of milk.
For the crumb topping, I used panko crumbs, 2 tsp. frozen basil (2 Dorot-brand cubes), a pinch of dried thyme and a pinch of dried sage, in addition to pre-shredded Parmesan.
No-Boil Chicken & Tomato Pasta Bake
serves 4 to 6
8 ounces (1/2 pound) dried rigatoni pasta, uncooked
2 cups chopped cooked chicken breast meat (omit for a vegetarian dish)
4 large cloves garlic, roughly minced
One 28-ounce can diced tomatoes
2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone
1/2 cup shredded Parmesan cheese
1 teaspoon salt, or more to taste
Freshly ground black pepper
2 cups milk * (see Note)
Cheesy Basil Topping
1/2 cup dried breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 cup loosely packed fresh herbs, such as basil, thyme, and sage
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
Heat the oven to 400 degrees F and lightly grease a 3-quart casserole dish with olive oil. (Ideally you would use a heavy Dutch oven with a tight-fitting lid, but you can also use a standard 9x13-inch casserole pan, tightly covered with a double layer of aluminum foil during baking.)
In a large bowl, mix the dried pasta, chopped chicken breast, minced garlic, and diced tomatoes (with their juices). Stir in the salt and a healthy quantity of black pepper. (If the tomatoes you are using have no salt in them, add an additional 1/2 teaspoon salt.) Stir in the shredded cheese and the Parmesan. Spread this mixture in the prepared baking dish and pour the milk over top. Cover the dish tightly. Bake for 50 minutes, or until the pasta is tender. Remove the dish from the oven and turn the oven up to broil.
Meanwhile, prepare the herb topping. In a small food processor or chopper, whiz the breadcrumbs, cheese, herbs, salt, and a few grinds of black pepper. Slowly drizzle in the olive oil, blending until the texture resembles wet sand.
Slowly remove the lid (or foil) from the casserole dish. Be careful, as steam will billow out. Spread the herbed breadcrumbs over the bubbling pasta and return the uncovered dish to the oven. Broil for 5 minutes or until the topping is toasted and crispy on top.
Take the casserole out of the oven and let it cool for about 10 minutes before serving. Eat with a green salad and a glass of red wine.
* Note (from The Kitchn's Faith Durand): The more fat in your milk, the thicker and more luxurious this dish will be. I have only made this with whole milk, which worked very well. I see no reason why lower-fat milks would not work as well, but they may be soupier, with a thinner sauce, when you first remove them from the oven.
Here is a link that might be useful: The Kitchn Chicken & Tomato No Boil Pasta Bake
When my friends came over to test the chicken/tomato/pasta recipe, I made the recipe below for dessert. It is from Southern Living.
I was very apprehensive about making the caramel then putting the piecrust on top. It was a snap. However, I never could cut nice pie-slices. Although I used a pie server, it came out more free-form.
Instead of butter-pecan ice cream, I served it with Blue Bell Homemade Vanilla, which would make bark taste good!
Easy Skillet Apple Pie
YIELD: Makes 8 to 10 servings
HANDS-ON:20 Minutes
TOTAL:1 Hour, 50 Minutes
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream
1. Preheat oven to 350 degrees F. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Southern Living SEPTEMBER 2011
Here is a link that might be useful: Southern Living Iron Skillet Apple Pie
The next day friends were passing through town on their way to see their son, a freshman in college. I made up the following recipe so I could send him some cookies. It is easy and quick.
Instead of ginger, I used allspice (half-way through the recipe, I discovered I was out of ginger. I had fresh ginger in the fridge, but could not quickly find reliable information on how to substitute fresh for ground). I think I would have liked them better with ginger, but they were very good with allspice!
I did not get 48 cookies. I probably got 36 using a small scoop.
Brown Sugar Cookies Epicurious : September 2011
by Gretchen Holt-Witt
Cookies for Kids' Cancer: Best Bake Sale Cookbook
Another great variation on the classic sugar cookie, this version is just a little deeper and richer than its inspiration.
Yield: About 4 dozen cookies
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
-Preheat the oven to 375 degrees F.
-Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
-Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
Here is a link that might be useful: Epicurious Brown Sugar Cookies
Bbstx, do you flip that pie before you serve it? That just might have to make an appearance at my Thanksgiving celebrations!
BF is becoming quite the chef, and bless his heart he makes dinner most nights since I don't get home til late due to my commute. Last month he made superb butternut squash lasagne from on of my Cooking Light special issues. We didn't make it with a white sauce, it was more like traditional lasagne just with exquisitely roasted butternut squash as part of the filling, along with spinach and cheese, and a very light topping of marinara. It's a pretty long and involved recipe though so I'll just link to it. I think something else that made it good is we used fresh spinach, which makes such a difference in taste. The one difference we made, as I said, was to top it lightly with marinara. Frankly, I think squash and tomato and spinach is an excellent taste combo. I even make a layered butternut squash an tomato dish that is also yum.
The other total surprise recipe was fish soup, which was delicious and surprisingly easy. It came from this cookbook I have called "Light Cooking - Pasta."
Mediterranean Fish Soup (serves 4)
4 ounces uncooked pastina or other small pasta
3/4 cup chopped onion
2 cloves garlic, minced
1 tsp. ground fennel seeds
1 can (14.5 oz) no salt added stewed tomatoes (we used regular diced ones and added celery to the sauteed onions)
1 can (14.5 oz) low salt chicken broth (I used vegetable broth, 2 cups)
1 TBLSP minced fresh parsley
1/2 tsp. ground black pepper
1/4 tsp. ground tumeric
8 oz. firm white fleshed fish (we used tilapia), cut into 1" pieces
3 oz. raw small shrimp, peeled and deveined (we used a can of minced clams becuase that's what we had!)
Cook pasta according to package directions, omitting salt. (Actually I added a small amount). Drain and set aside.
Meanwhile, spray a large non-stick saucepan with cooking spray. Add onion, garlic and fennel. Cook over med. heat 3 min. or until onion is soft. (We don't use cooking spray, I just used EVOO)
Stir in tomatoes, chicken broth, parsely, black pepper and tumeric. (NOTE: BF used about 1 tsp. Mrs. Dash Garlic and Herb seasoning. We love the stuff and I think that was part of the key to this dish's success. However, if you do that, omit the pepper because I thought the dish was too peppery. If you don't have the Mrs. Dash, I think you could add some italian seasoning, just a "dash.")
Bring mixture to a boil, reduce heat and simmer 10 min. Add fish and cook 1 minute. Add shrimp and cook until shrimp begins to turn opaque. (BF sauteed the fish up separately and then added it).
Divide pasta among bowls; ladle soup over pasta.
This is very simple, very yum, and would make an elegant soup course for a party if you have fish lovers in attendance. Also great for a quick meal on a cold night, with some italian breadsticks and a good salad and hearty glass of red wine. Dang I wish I could still drink wine!
Here is a link that might be useful: Cooking Light Spinach Butternut Squash Lasagne.
pink, I did not flip it out, because the recipe did not say to do so. And I'm not sure that would work. The top is rather uneven (see photo on Southern Living site). If you notice, the pic on SL doesn't show a slice either. Bottom line: it doesn't look like a magazine/cookbook picture of a slice of apple pie, but it sure does taste good! And it really is easy!
For some reason I was craving Tuna Noodle Casserole today. My mom always made the COMS recipe with crushed potato chips on top.
Looking for something a bit less "processed" I made the recipe in the link below.
Nope....not what I was craving. So glad I halved the recipe so there is not 10 servings to toss......
Here is a link that might be useful: Tuna Noodle Casserole
I made Smothered Pork Chops tonight from a recipe I saw on Face Book (I "like" Williams Sonoma).
The chops were tender and the gravy was flavorful, as in lick the bowl clean flavorful!
I cooked the chops longer than the recipe directs to allow the chops to be as tender as possible. I did not add the hot sauce at the end.
This recipe is definitely a keeper!
Smothered Pork Chops
In this beloved southern recipe, meaty bone-in pork chops are literally smothered in vegetables and broth, then simmered until the vegetables have melted into a sauce tailor-made for spooning over rice.
4 bone-in pork loin chops, each about 1 inch thick
Kosher salt and freshly ground pepper, to taste
2 Tbs. vegetable oil
2 Tbs. unsalted butter
1 yellow onion, cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
4 green onions, thinly sliced, white and light green portions separated
3 garlic cloves, minced
1 tsp. minced fresh thyme
3 Tbs. all-purpose flour
2 1/2 cups chicken broth
1/4 cup heavy cream
1 tsp. hot sauce, plus more for serving
Steamed rice for serving
Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.
Return the pork chops to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.
Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the pork chops and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Here is a link that might be useful: Williams Sonoma Smothered Pork Chops
This is a quick, simple weeknight dinner. The most time consuming part is pitting the olives! I served with orzo cooked in chicken broth and garnished the whole thing generously with chopped Italian parsley. I also sprinkled the feta on the chicken and then let it sit with the lid on for a few minutes to heat and soften the feta. It's a keeper.
Chicken with Olives and Feta Cheese
Bon Appetit : November 2000
by Peter Rasmussen, Libertyville, IL
A boldly flavored dish that's great served over orzo (rice-shaped pasta).
Yield: Makes 6 servings
2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
I found this recipe when searching for ways to cook kale.
We thought it was delicious.
Changes I made:
I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices.
Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil.
I always rinse & drain the beans.
I cooked it early and let it sit to meld the flavors.
It is going to be a favorite comfort food this year as the weather turns cold.
Kale and Chicken Stew
Serves 6-8
3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
1 teaspoon fresh thyme
4 tablespoons olive oil
Kosher salt
freshly cracked black pepper
2 tablespoons olive oil
1 medium onion; chopped
1 large shallot; minced
2 carrots; peeled and diced
6 cups chicken stock
2 sprigs fresh thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
salt and pepper to taste
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.
Related: Five Ways to Eat: Kale
(Images: Rebekah Peppler)
Rebekah Peppler
November 2, 2010 06:00PM
Here is a link that might be useful: Chicken and Kale Stew
I made this recipe which was posted by Nancy in the meat and fruit thread. Really good.
Chipotle Lemon Chicken
2-4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper
1/2 teaspoon Hungarian sweet paprika
1/2 cup flour
4 tablespoons butter
1/4 cup olive oil
1 cup dry white wine
Juice of 1/2 lemon
1 cup chicken broth
8 lemon slices
Chopped fresh parsley for garnish
Place chicken breasts between sheets of plastic wrap. Gently pound with a rubber mallet until quarter to half inch thick.
Combine salt, ground chipotle chile pepper and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated.
Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm.
Add the white wine and lemon juice to the pan juices, scraping all of the browned bits and bring to a boil. Cook over high heat about 3 minutes until reduced. Then add chicken broth and reduce again, another 3 minutes.
Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes.
Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy.
I doubled the spices and served over mashed potatoes.
I tried this recipe from Cooking Light. I've never heard of using of pureed salmon as the binder; to me that was pure genious. The burgers were really good, although I thought the the tarragon was overpowering. Wife disagreed. Next time I'll include it but will cut it back at least by half. Both wife and I agreed that the honey mustard was entirely out of place. I didn't do the arugula/onion juice stuff so I can't comment on that.
Salmon Burgers
1 pound skinless center-cut salmon fillets, cut into 1-inch pieces
2 tablespoons Dijon mustard, divided
2 teaspoons grated lemon rind
2 tablespoons minced fresh tarragon
1 tablespoon finely chopped shallots (about 1 small)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon honey
1 cup arugula leaves
1/2 cup thinly sliced red onion
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
1. Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.
2. Preheat grill to medium heat.
3. Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.
4. Combine arugula, onion, juice, and oil in a medium bowl. Set aside.
5. Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.
I love marinating then roasting meat. This intrigued me as it has all of our favourite ingredients. I made it tonite and it's a keeper!
The only thing I did different, was adding water to the roasting pan as it was smoking.
I always buy pork in a crayovac bag and cut pork chops, and the end is the roast. This is what I used, so it wasn't a top loin.
Festive Pork Roast (Better Homes & Gardens)
1 3-pound boneless pork top loin roast
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar 1/4 cup ketchup
1/4 cup water 1 tablespoon cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch
Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times.
Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.
Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.
Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.
Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
I tried a new Greek potato recipe:
Patates Plaki
Source: Kalofagas Greek Food and Beyond
Peter Minakis
(serves 4-6)
6 large Yukon Gold (or other yellow potatoes, peeled and quartered)
1/3 cup extra-virgin olive oil
2-3 cloves of garlic, smashed
1 medium onion, roughly chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 carrot, halved lengthwise then sliced
1 large ripe tomato, passed through a box grater (or 3/4 cup vegetable cocktail)
1 tsp. sweet paprika
1 tsp. Boukovo (chilli flakes)
2 bay leaves
1 cup hot chicken or vegetable stock
1-2 tsp. coarse sea salt
1 tsp. fresh ground pepper
1 tsp. dried Greek oregano
Pre-heated 425F oven
Pre-heat your oven and set the rack to the middle position. In medium-sized deep baking dish add the potatoes, garlic, onions, peppers, carrot, grated tomato, paprika, bay leaves, ground pepper, Boukovo, oregano and toss to coat. Add the hot stock, mix well and taste and add salt to taste and more ground pepper and stir-in.
Drizzle with olive oil (be generous) and place in your pre-heated oven for 45-50 minutes or until potato-tops are crisp but there�s still some sauce in the dish.
Carefully remove from the oven and allow to cool for 5 minutes before serving. Good crusty bread is recommended for dunking.
I tried another new recipe for me last night.
Apple Cream Cheese Danish.
Here is a link that might be useful: Apple Cream Cheese Danish
Here are two new recipes I've tried this month.
I didn't think I liked candied ginger, but Whole Foods has had huge piles of it the last week or two and it sounded like a nice gift, so I bought a bunch. Turns out, I do like it, but a little goes a long way! :) It does look pretty tied up in a clear bag from Michaels and will be one of my food gifts this year. I understand it can also be useful to help with an upset stomach.
Candied Ginger
Recipe courtesy Alton Brown, 2008
Prep Time:
15 min
Inactive Prep Time:
Cook Time:
1 hr 0 min
about 1 pound
Nonstick spray
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar
Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
I'm also trying my wings a bit more with a crock pot (I own 3, but really have only used them for reheating/keeping food warm at parties). I actually bought Stephaine Odea's Make it Fast, Cook it Slow after having it out from the library for a couple of weeks. I used her Turkey Wild Rice Soup recipe with home canned chicken broth and cooked chicken... I used a bit less balsamic than she suggested, and I'm glad; the full amount would have been too much for me. Otherwise, it's a good and easy recipe. I also didn't include the spinach since I didn't have any...
CrockPot Turkey and Wild Rice Soup Recipe
The Ingredients.
adapted from Kalyn's Kitchen
--turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)
The Directions.
I used a 6.5 quart crockpot.
This is a 1 1/2 day project. We're going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didn't bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new "I Heart CrockPotting" one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
Here is a link that might be useful: Stephanie Odea's Turkey and Wild Rice Soup
I made two different apple cake recipes last week and both were very good. Ruthanna's recipe which is posted in another thread and this one:
Apple Bundt Cake
3 Golden Delicious apples (about 1 pound) peeled, diced
1 cup pecan pieces (used walnuts)
1/2 c. sugar
2 t. cinnamon
4 large eggs
2/3 c. oil (I used 1/2 c. oil)
2 1/4 c. sugar (Used 1 3/4 c. applesauce)
1 c. applesauce (Used my home made cinnamon applesauce, slightly sweetened)
1 1/2 t. vanilla
3 c. all-purpose flour
3 1/2 t. baking powder
1/2 t. salt
Heat oven to 350. Grease & flour a 12-cup Bundt pan.
Core apples & dice in 1/4-inch dices. Put diced apples in a bowl w/ nuts, 1/2 c. sugar & the cinnamon. Stir to blend; set aside.
In a large mixing bowl, stir or whisk the eggs w/ oil, sugar, applesauce & vanilla. In another bowl, combine flour, baking powder & salt. Slowly beat dry ingredients into the oil & applesauce mixture until well blended. Stir in the diced apple mixture. Spoon into the prepared baking pan. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester inserted in cake comes out with a few crumbs clinging.
Cool in pan on a rack for 15 minutes. If necessary, carefully loosen sides with a spatula. Put the rack over the pan & invert. Cool completely.
Slide the cooled cake onto a serving plate, or to be safe, place the baking pan over the cake again, flip with the rack, then cover with a serving plate & invert again.
Either dust the cake w/ powdered sugar or slice individual servings & drizzle with a warm caramel sauce (ice cream topping works).
Note: I peeled & diced mystery apples from our tree in the backyard. Used 1 pound of diced apples.
The cake was really good. We tried it w/ caramel sauce and without. Good both ways & I actually preferred it without sauce. Keeps well--better the second day.
I have been getting ready for weekend houseguests (football season is nearly over!). In all of the planning of meals for the weekend, I neglected to plan anything for DH and me for dinner tonight. I have had this recipe bookmarked for some time but hadn't gotten around to trying it.
This will be a repeat for sure! Very good. Very easy. And no exotic ingredients.
I wish recipe writers would give grated cheese amounts in ounces instead of cups! I always figure grated cheese at 4 oz. to the cup, but that made a mountain of parm when grated on my rasp! I threw in what looked and tasted right...about 3 oz.
Spaghetti alla Carbonara
1 package spaghetti
2 tablespoons extra virgin olive oil
6 ounces pancetta - diced
4 large cloves of fresh garlic -minced
2 large eggs -room temperature - beaten
1 1/2 cups freshly grated Parmigiano Reggiano cheese
freshly cracked black pepper
1. Place a large pasta pot with enough water onto boil. Season generously with salt. Once water comes to a boil, add spaghetti & stir so that the pasta separates. Cook for 8-10 minutes until al dente. Reserve one cup of the pasta cooking water.
2. WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes). Reduce heat to low, add in garlic and cook for another minute (you don't want your garlic to burn).
3. WHILE the bacon/garlic are cooking crack your eggs into a small bowl & add 1 cup of cheese. Mix together and set aside.
4. Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find two forks or tongs work really well for this). Take off of heat.
5. To your plating bowl, add cheese & egg mixture. Transfer the pasta to plating bowl and toss well to combine. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese.
Buon Appetito!
Here is a link that might be useful: Spaghetti alla Carbonara
I made the Artichoke Nibbles that jkom51 posted in the appetizer thread. They are wonderful and easy to make. I would take her advice on the one cup of cheese versus two cups (she noted that the original recipe called for two cups). I did it with two cups, but it would be even better with less to get more of the artichoke flavor. These are going on my Christmas appetizer list.
Artichoke Nibbles
This popular appetizer is a favorite at Sunset magazine
2 jars (about 6 oz. each) marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced or pressed
4 large eggs
1/4 cup fine dried bread crumbs
1/4 teaspoon salt
1/8 teaspoon each pepper, dried oregano, and liquid hot pepper seasoning
1 cup (about 4 oz.) shredded sharp cheddar cheese
2 tablespoons minced parsley
Drain marinade from 1 jar of artichokes into a small frying pan. Drain remaining jar; reserve marinade for other uses. Chop all artichokes; set aside. Over medium heat, cook onion and garlic in pan, stirring often, until onion is soft when pressed, about 5 minutes.
In a bowl, beat eggs to blend. Stir in crumbs, salt, pepper, oregano, hot pepper seasoning, cheese, parsley, artichokes, and onion mixture. Pour into a greased 7- by 11-inch baking pan.
Bake in a 325 degree oven until custard feels set when lightly touched, about 30 minutes. Let cool slightly in pan, then cut into 1-inch squares. Serve warm or at room temperature; or cover and refrigerate to serve cold.
To reheat, bake, uncovered, in a 325 degree oven until heated through, 10 to 12 minutes. Makes about 30 nice-sized squares
I made this on Friday and served it to our houseguests before the Saturday game. Easy peasy and very good.
Instead of whole pepperocini, I used sliced pepperocini. Plus, I added a splash of worcestershire sauce toward the end of cooking.
If I had to do over, I would not shred the meat until the second day. Shredding it before chilling made it nearly impossible to remove the hardened fat.
Italian Drip Beef
Added by Ree on February 3, 2010 in Beef, Main Courses
Prep Time 5 Minutes
Cook Time 6 Hours Servings 10 Difficulty Easy
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
1/4 cups Water
1/2 jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
Here is a link that might be useful: Pioneer Woman Italian Drip Beef
I seem to be having NO LUCK with potatoes this month. I made AnnT's Greek potatoes Plaki, except I added chicken to it. The potatoes roasted unevenly in the oven, so some were done and some were not. Then today I made the chicken and kale stew that Magothyrivergirl posted. It was very yum, excellent comfort food and healthy to boot. Except the potatoes didn't get evenly cooked this time either. I imagine that had something to do with their place in the crockpot. If I do this again I'll cook it on high this time and cook the potatoes way before the rest of the stuff. I used some caramelized onions I had in the freezer, they are what made the dish. I do those in the crockpot too, and then freeze in recipe sized portions. I didn't have a shallot. Oh, and I also sauteed the chicken in the olive oil, salt and Mrs. Dash, instead of roasting it. I also added 1/2 tsp. oregano, 1/2 tsp. minced garlic, and a bay leaf to the "stoup."
I'm getting addicted to Mrs. Dash garlic and herb seasoning.
lpink - Glad you liked the Chicken Kale soup. Maybe it is the actual potatoes not cooking completely. We've had the same problem with some baking potatoes lately.
Adding Caramelized onions is a great idea - thank you! I've never frozen them, but I am going to now that you've mentioned it, just to use in soups and stews.
Yeah, I was wondering about the potatoes, like maybe they were not uniformly "ripe" or something. They were a bit green on the outside. The ones that didn't roast evenly in that other dish were from the same bag.
Frozen caramelized onions are a great cooking secret for a lot of things. I usually don't have time to fully caramelize them when I'm making a dish, but doing them in the crockpot in a whole big bunch some weekend when I have the time works out well for me. You can do them in a big skillet too if you are a caramelization afficianado. I find the crockpot is adequate for the job and a whole lot easier. Just throw some butter and olive oil in the crockpot, fill it up with rough cut onions, and ignore for about 6 hours or more, depending on how you like them done. Stir occasionally. Your house will smell mouth watering. You can add a little salt too, particularly if your butter is unsalted like I use.
Having been in somewhat of a cooking rut lately, I was happy that this Chicken Gyros recipe from the King Arthur Flour website turned out to be a winner!
Chicken "Gyro" with Cucumber-Yogurt Sauce
Source: King Arthur Flour
1-1 1/2 pounds boneless chicken breast
Cucumber-Yogurt Sauce:
2 cups (16 ounces) plain yogurt (whole or low-fat, not nonfat, preferably without gum or other thickeners)
1 large cucumber, peeled, seeded and chopped (about 12 ounces, about 2 cups)
2 teaspoons salt
2 cloves garlic, peeled
1/4 cup fresh mint leaves, lightly packed
1 teaspoon ground black pepper
The Marinade:
2 cloves garlic, peeled
2 teaspoons ground coriander
2 tablespoons (1 ounce) lemon juice
1 tablespoon olive oil
2 teaspoons lemon zest OR 2 to 3 drops lemon oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
Cucumber-Yogurt Sauce
This sauce is best made several hours (or the night before) you want to serve it.Place the yogurt into a yogurt cheese maker, or into a very fine sieve, or a sieve lined with a coffee filter. Set it over a bowl (if you're using a sieve rather than yogurt cheese maker), and let it drain for 1 hour or so; up to 3/4 cup of liquid will drain off. This helps thicken the sauce, and also mellows the acidic flavor of the yogurt. If you like, save the drained-off whey to use in baking (where buttermilk or sour milk is called for), remembering that it's quite tart in flavor.
If you're using an English cucumber, or one without waxed skin, you don't need to peel it. Mix the chopped cucumber with the salt, place it in a colander, and let it drain for 30 minutes or so. Rinse the drained cucumber with cool water, and let it drip dry.
Crush the garlic, and chop the mint leaves medium-fine. Or combine the garlic and mint in a small food processor, pulsing a few times till they're pretty finely chopped.
Remove the thickened yogurt from the drainer, and mix it with the garlic and mint. Add the drained cucumber, then the black pepper, stirring to combine. Add salt to taste. Refrigerate for several hours (or overnight) for the flavors to meld. Yield: about 2 cups sauce.
The Chicken:
Clean the chicken breasts of any fat and cut them into strips about 2 1/2 inches wide. Place the strips on a cutting board, and pound them till they're about 1/4-inch thick. A piece of plastic wrap over the chicken while you're pounding it helps keep it from "spattering."
The Marinade:
Crush the garlic, and mix it with the remaining ingredients. Spread the resultant paste over the chicken. Wrap well and keep refrigerated until ready to cook, up to 24 hours.
Assembling the Sandwiches:
6 to 8 soft flatbreads
olive oil
1 cup shredded lettuce
1 small red onion, peeled and sliced
2 tomatoes, sliced cucumber-yogurt sauce
You can either grill the chicken, or saute it as follows. Heat a cast iron or other heavy frying pan over medium-high heat for several minutes, until a drop of water will bounce across the surface. Grease the pan very lightly, and place as much chicken as will fit in a single layer into the pan. Cook until the edges turn white before turning over. The chicken is thin, so this doesn't take more than about 4 or 5 minutes before it's ready to turn. Cook just until browned, then remove it from the pan. The sandwiches are good made with either warm or cold (refrigerated) chicken, so this is a flexible recipe.
Lightly brush one side of each of the breads with olive oil. Grill them, or heat them in a heavy skillet just until they're warm and pliable. Place the breads on a plate, and top them with the cooked chicken, lettuce, onion, and tomato. Add a dollop of sauce. For a more portable feast, use a square of parchment or waxed paper to roll and transport the sandwiches. Yield: 8 sandwiches.
Nutrition information per serving (no bread, 2 ounces chicken with 1/4 cup sauce and vegetables, 154g): 118 cal, 3g fat, 16g protein, 6g complex carbohydrates, 1g dietary fiber, 38mg cholesterol, 596mg sodium, 315mg potassium, 37RE vitamin A, 8mg vitamin C, 1mg iron, 97mg calcium, 170mg phosphorus.
Tried two new recipes this month for a family reunion / birthday party, and both were winners:
Alton Brown's Onion Dip from Scratch. I made it exactly according to the recipe, except I substituted low-fat Greek yogurt for the sour cream. Served it with Trader Joe's Ridge Cut Potato Chips with Sea Salt and raw veggies. YUM, I'll never go back to the Lipton dip! I prepared it the day before the party (around noon, more than 24 hours before it was served) to allow plenty of time for the flavors to blend. Unlike what some reviewers reported, I detected absolutely no hint of mayo (those reviewers probably didn't let it blend as long as I did).
Parmesan Walnut Salad in Endive Leaves with the endive leaves arranged on the side (without the salad in them) and also with toasted pita chips for dipping/spreading. I used a good block of Parmigiano-Reggiano from a local Italian market, and toasted walnut pieces before chopping them. The "salad" is also excellent on top of a green salad. Next time I'll probably grate the Parmesan cheese instead of cutting it into billions of itty bitty tiny pieces with a knife.
Jenn that salad sounds DELISH! My mom gave me a bag of walunts and I already had two bags in the freezer, so I'm collecting walnut recipes, lol!
Speaking of walnuts, the salad I made for Thanksgiving was delicious. I didn't follow it to a T though. But I love beet salads and this one is lower fat than my traditional beet salad which has goat or feta cheese in the mix. BTW, this was also great mixed in with some homegrown cabbage the next day as a kind of coleslaw.
Beet and Walnut Salad - Rachel Ray
1/2 cup chopped walnuts
1 heart romaine lettuce, chopped (I used a gourmet lettuce mix, including red leaf, mache, romaine and frise, my favorite. Also added chopped cabbage the next day.)
1 can sliced beets (14 ounces), drained and chopped (I left out this time, subbed a red pepper for color)
4 radishes, chopped
1/2 small red onion, chopped
2 ribs celery, chopped (I subbed two pickling cucumbers, very yum!)
2 tablespoons black cherry, seedless raspberry or apricot preserves (I used blackberry)
2 tablespoons vinegar, eyeball it
1 teaspoon poppy seeds, (optional, but makes the dish, IMHO)
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
Toast the nuts in a small pan over medium heat, 3-4 minutes, then let them cool.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk EVOO into the dressing and season it with salt and pepper.
Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
Lpink's notes: I marinated the chopped veggies in the dressing for a couple of hours before putting the stuff on the lettuce. Also, it still tasted kinds bland to me so I added 1 or 2 TBLSP raspberry balsamic vinegar. I can't remember if it was 1 or 2, but it made the salad, that's for sure. Could add more of the preserves and regular old balsamic vinegar if you don't have the snazzy raspberry kind.
This dressing was a great alternative to the usual sagey kind, I may make it every year.
Wild Rice and Goat Cheese Dressing
Recipe courtesy Bobby Flay
Prep Time: 25 min
Inactive Time and Cook Time: 1 hr 45 min
Serves: 6 to 8 servings (Definitely 8!)
2 cups wild rice
6 cups water
3/4 pound Spanish-style chorizo, diced, see Cook's note*
5 tablespoons unsalted butter, plus extra for greasing the dish
1 cup Spanish onion, diced
1/2 cup diced carrots (BF didn't want carrots so I used all celery, but it would have been great with carrots)
1/2 cup diced celery
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped (I used 1 1/2 tsp. dried thyme)
1 (day-old) loaf country-style bread, cubed
2 to 4 cups homemade chicken stock (Use the lesser amount)
12 ounces goat cheese (I used maybe 6 oz.)
1/2 cup fresh flat-leaf parsley, chopped (I used 2 heaping TBLSP dried parsley)
Freshly ground black pepper
Kosher salt
Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside. (I cooked the rice in vegetable bouillon, saved the leftover broth for the dressing. I did not add salt and 1 TBLSP seems like a lot, I would never put that much salt in something! I would use maybe 1 tsp.!)
Preheat the oven to 375 degrees F.
Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
*Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
Lpink's notes: I didn't use chorizo, so I don't know how good it would be with that spicy sausage. I had some maple flavored vegetarian sausage I wanted to use up, and some mild natural pork sausage links. The kind of sausage you use is the key flavor ingredient here, so if you don't think you'll like chorizo flavored dressing, use another kind you like. Also, I think all that goat cheese is overkill, definately not needed or use way less. Lastly, I added about a cup of chopped and sauteed gourmet mushrooms because I thought the recipe called for them when I got them at the store. They were great in the recipe!
Lpink - Beet and Walnut Salad - Rachel Ray - how small did you chop? Like a Classic Chopped Salad chop? I just bought a bottled Raspberry Vinaigrette from Trader Joe's and I love beets, even canned beets, and we eat salad alot. DH doesn't care for the Fancy Leaf mixtures either, but I'm the cook and I like them :) but, we are long time married....so.....:)
Do you really think you could skip the Goat cheese? I would like to try your Wild Rice Dressing without the goat cheese. I love Goat Cheese, but it is a NO for Heart Healthy eating. I have some turkey chorizo I need to use.
Re: the beet salad. I almost always add goat cheese to my beet salad, but it is stil good without it. A lot depends on how yummy your veggies are. Like I said, I didn't use the beets, but the recipe calls for canned pickled beets which I do use on salads, just not this time. The best thing in my salad, IMHO, were some nice and firm small pickling cucumbers that I used instead of the celery. Also some nice firm fresh radishes I picked up at the farm market. Really can use any vegetables that look good in the store, I do chopped salads a lot. Chop into bite sized pieces. I usually do romaine, but I really love frise so I splurged this one time. Plus it was the end of the day at the market so it was on sale. Could use any type of lettuce that you like. The next day I even added it to some fresh cabbage, but again, these were sweet little homegrown cabbages that a friend gave me. The toasted walnuts were kind of special too.
As for the dressing, I used a small amount of lowfat goat cheese that I had sitting around, just to use it up. I use miniscule amounts of cheese in things for the same reason, cheese is a no no in the saturated fat dept. You could try looking for the lowfat feta, I only find it sometimes at the store. But I used so little, it really didn't dominate, so that's why I think you could do without it. Also, if you like chorizo, it will be the key flavor anyway, so I think you will then like the dressing. I used a nice bakery italian country bread loaf, which helped make it yummy. It was a bit stale from being in the freezer with a bag with a hole in it, but you want slightly stale bread for dressing anyway.
I found a container of sour cream lurking in the back of my frig that needed to be used up. I had a recipe for Sour Cream Pancakes handy and I made them yesterday.
Soooo good! I won't be buying the Krust...something from Costco anymore! These were to die for.
I'm sure you guys make your own pancakes regularly and this was my first time, so I won't bother posting (unless of course you "want" the recipe. I just had to share how easy and good they were.


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Absolutely beautiful and stunning woman. A Goddess, in fact. Exquisite jawline, neck, face, hair...everything.
thats so nice of you marc! :) thank u for the compliments :) jawline maybe cause im skinny. malnourished lol
Greatest of all time :D
Best of all time
she was great!=)
ooh sh** i didnt see time :( over , no more credits for this time... But it was .. not perfect coz i was not there with u for real but it was really really good !! u look, move, tease, play so good !! u r the perfection for me :) asian, latex cute, blablabla :) thx for that great time ! see ya soon ;) take care beauty !! Bisous partout .. ;)
Wonderful girl and such an exciting time in private. Every move was ectasy.
A billion stars for the star. You Rock M Lady!!!!
Mere words will not properly describe this talented and intelligent woman who graces me with her company with such class and elegance each time we meet. I look forward to a lifetime of experiences with this creative and beautiful lady. See you soon. xoxoxoxoxoxoxox
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The meaning of Thanksgiving
What does Thanksgiving mean in 2011? Our writers suggest some answers drawn from their experience as modern Americans
Linh Dinh: My first Thanksgivings were occasions of unexpected generosity and hospitality. If only that were true of America year-round
Charles Petersen: It's not about genealogy, or even family. It's about marking time, happy that we're here in this remorselessly restless nation
Sarahi Uribe: The paradox of Thanksgiving in this land of immigrants is the way it reunites us – our families fractured by painful absences
Ayesha Kazmi: I've learned that the US is not as idyllic as the New England orchards of my childhood. But I know for certain that we belong


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Rockstar News
Sammy Carlson Makes It To X Games Real Ski Backcount... / Mar.14.2013
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Anyone ever raise a wooly bear cat?
After weeks of dodging these little guys crossing the roads I have finally found a cute black wooly bear in my yard. Anyone ever raise one? I don't want to do harm but I would love to see the moth. Wondering what they eat, etc.
No description or size or location given, but wandering usually means they are looking for a place to pupate. Without a picture or good description and location there is no way to identify it to species, and so no way to suggest what plants this species normally eats. But if its a true wooly bear, ie an Arctiidea or so called Tiger Moth, common dandelions are acepted as an alternate larvel food plant by most species of that family.
Hi Shannon! My daughter and I raised our first black wooly bear this summer. We researched online to find out what they eat and they seem to eat a variety of plants. We fed ours maple leaves and dandelion. He hung out in our cage for about a week before he formed his cocoon. I couldn't tell he had eaten very much, and his cocoon didn't look like it formed properly. I thought he was dead, but I kept checking on him. About 3 or 4 weeks later, I went out one morning and there was this beautiful Giant Leopard Moth in the cage. We were thrilled! He was white with metallic blue/gray spots. Gorgeous! We opened the cage but he didn't fly away. After two days I moved him to the outside of the cage, and by that afternoon he had flown.
By all means, try raising one, but be careful not to touch the cat with your bare hands. Many hairy caterpillars have a toxin that transmits into your skin when you touch the hairs. The hairs scratch your skin and this transmits the toxin.
The woolly bears (woolly is often mis-spelled) do not have the toxin mentioned above, and have been commonly handled by people. It is said that some people may be allergic or sensitive to the bristles. Very young children may not be able to discern between woolly bears or other toxic caterpillars.
It is common to see these caterpillars wandering around in the fall months. They are looking for a place to hibernate through the winter months. They won't form a cocoon or pupae until next spring. After they wake up in the spring, they will continue to eat for a short while and then they pupate. As Larry mentioned, Dandelion is a favored food. They pupate for approximately 2 weeks. The adult moths are like silk moths in that they do not have mouth parts, so do not nectar or feed. Their sole purpose is to procreate. If your caterpillar is black, it is probably a Giant Leopard Moth, or Ecpantheria scribonia, but coloration can be variable.
I've attached a link to Bill Oehlke's information on raising them. Have fun!
Here is a link that might be useful: Raising a Wooly Bear


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I am a madman. I live in a realistic fantasy– a fantasy where the classes of the society are not distinguished by lineage, or money, or colour, or caste, or creed but by Knowledge. A fantastic society where knowledge doesn't distinguish between the dumb and the genius. A society whose knowledge awaits, patiently, for anyone and everyone to get to it, and realize that… we know NOTHING, but yet, we posses the capability to know EVERYTHING.
Lust Of The Lazy
O sweet mind of mine,
you are my greatest foe
who wishes me
of the best kind.
You bind me
in the lifeless chains of horrid thoughts
Blinded, I, sit in those dark cages
Praying you would throw me some light.
I know that you are but a part inside,
One which has taken me slave.
My life is a maze
full of troubles.
And when I try to crawl out,
You force me to take
a rest.
In the horrors
of our case
I'll gladly soak in the pain
But I hope you know that
There is no running away
When those scars of our ugly games
Sink into your face.
How long do you think
We can hide in the shadows?
Surely, you of all,
The brave
must know that the day is near
When the glare of the truth
Will even burn our grave.
Tell me then,
O sweet mind of mine,
Which fields do you think,
Our departed soul
Will lie in?
This lust of the lazy,
Which you make me worship,
Lays in the shrine
Which I will surely destroy,
O sweet mind of mine.
Dragging me into the
Dreams of a swine
Will only perish us
O sweet mind of mine.
What confuses me
Is that
You show me pity
While laughing at my calamity.
But I will battle
Till I climb up that alp inside me
Where I will be the master,
Of you,
O sweet mind of mine.
And on that peak
I will wait for that day
On whose dawn
My freedom from myself will shine
O sweet mind of mine.
When this happens
You and me will be one.
We will start a new voyage
Liberating ourselves from petty life,
And all the waves we will outrun.
Until then let's just hug and cherish, while drinking wine,
This gloomy night which will never end,
O sweet mind of mine.
The farther the light goes, much farther does the darkness run away and the universe keeps expanding towards eternity. And in the midst of all this drama, I, a small stroke o this vast canvas, a small particle of this gigantic debris, keep getting smaller and smaller by the second. What is it in this universe that I really own and control but my mind? Which I hope expands to such proportions that the eternity of the universe becomes a minuscule part of it. This is the only true profit I can earn.
'What and Where are we?': The evolution of Life and the birth of Conscience.
There is a great conflict running inside me nowadays. About what and where am I? About what and where are we? Not just as people and humanity but by realizing the fact that how lucky we are to be the only species of living things who can think of asking the question about their own intelligence and existence. Many atheists and dissent anatomists would answer my question by pointing out the work of the great scientist Charles Darwin's Origin of the species in which he states that 'populations evolve over the course of generations through a process of natural selection. Individuals less suited to the environment are less likely to survive and less likely to reproduce; individuals more suited to the environment are more likely to survive and more likely to reproduce and leave their inheritable traits to future generations, which produces the process of natural selection.' Darwin's main philosophy towards the evolution of life is that everything in this world is Co dependent on each other and that is how the process of natural cycle goes on by the law of survival of the fittest and everything that there is, is a part of nature. He gave us his theory of the origin of Species based on the evidence he gathered while he was on his famous 'Beagle Expedition' the 1830's. And when a theory is based on evidence and proof it leaves no room for anything supernatural or anything, which is beyond our understanding.
This is where my dilemma starts, because if I was to believe in what the origin of Species states then a couple of doubts arise in my mind. That if everything in this nature is Co dependent on each other and if this has been going on since the inception of life and will go on till the end, then how is it that we humans evolved and are constantly evolving? How is it that we developed culture? How did we become different from the early man? How is that all the other animals still live the same kind of life since their inception? How is it that we became the most powerful species in Mother Nature? Though true till a point, I believe Darwin's theory is yet incomplete. We humans evolved and became the most powerful species in the nature because of something supernatural, something so complex that is beyond our understanding. And by supernatural I don't mean the idol Gods of different religions that we workship everyday. Let's go beyond that, the answer is simple and lies within us. The supernatural thing, which I am talking about, is CONCIENSE (Vivek – in Hindi), which is our unique ability to distinguish between right and wrong, to do or not to do. From where did this complex quality come into our mind? Let's consider, If we see a big dog trying to hunt a kitten on a street and stop it from killing the poor little thing are we not displaying our unique quality of selflessly helping the helpless and in turn defying nature's law of survival of the strong?
This is where Hinduism comes in and the atheists lose interest; which is unfortunate because Hinduism was never a religion, it was a way to live life, Dharma. And all the scriptures, which are a part of Hinduism, try to explain us the way to live life and through which we evolve. Before I dig deeper into what Hinduism ultimately states, there is a very interesting story in the Ramayana, which I read. Nature taking the form of Shakti comes to Shiva to talk about the way of life and Lord Shiva says that Tapasya is the way of Jungle where there is fortune to brute force and the fittest survive, Yagna becomes culture where Humanity thrives. Tapasya is a man's solitude; Yagna is a man's household. 'Indeed, Tapasya is like the shaft of the bow. Yagna is like the string of the bow. Individually they do not create the bow. To create the bow, the shaft has to bend and the string has to become taut. Too loose, the bow is useless. Too tight, the bow will break.'
This was indeed a way to live life. The proper life. The life, in which we evolve and get the quality to judge right from wrong. When one has boiled down Hinduism to its purest level, beyond all the millions of Gods and stories and legends he realizes that Hinduism states only one thing, 'Knowledge is God' seek and you shall find it. I believe there is something beyond Mother Nature's law of survival of the fittest. A super law. And that is Conscience. Something, which I can't define yet, only state that it is the preliminary part of Knowledge, which resides in our minds. Which reminds me of something interesting my dad said when I asked him about it, that Mind is the actor and Conscience is the director. But the director can't put his vision or thoughts into action without the actor.
Now I come onto the second issue of my mine, which is not very difficult and long to explain. Of, where are we today? We humans today live in a society bound by a system, which makes us oblivious to the real happiness of life. We are so entangled and desperate to fulfill the petty and insignificant satisfactions, which are put forth by this society that we forget how to live life. Momentary satisfactions and our struggle for fulfillment of these petty dreams rots away the very foundation of true culture. I would like to state the philosophy of the great 19th century writer Leo Tolstoy, who for me is the greatest author ever to be born on this planet and has written the greatest epic War and Peace. So what Tolstoy tries to say is 'that there is MINIMUM of free choice; but that people cannot live unless they IMAGINE that they have free will'. Now that is tons and tons of wisdom passed into one sentence and once you think on it deeply it will shatter your perception of society. I just wish we could break these chains of society in which we are bound and could seek the Conscience and Knowledge, which is the ultimate truth. It is very simple to tell this but enormously difficult to even begin with. Anyway, I just think that this quest to find the ORIGIN OF THE CONSCIENCE can be the greatest adventure to live for.
Those last few seconds.
The sun was on its way to set in Hrabove, the militants were on their usual duty at the Ukraine military base camp, which they had seized. Some of them discussing about the meat and vodka, which was to be served at dinner. Dinner was what they looked forward to the most, in a couple of hours they would be feasting, drinking, singing and having a gala. It was a few minutes past 4 pm when the leader of the militant group Igor Bezler came out of his barrack for his rounds. Strolling through the base camp checking on the militants and gathering reports of the daily records and activities of the camp. The militants who were at ease gathered themselves up in alert whenever he passed them. This seized military base camp was a tension filled area, an area filled with a very scary aura. An area, where only gloom must've prospered. In the past few days' two Ukrainian military aircrafts were shot down by these militants, these militants who were fighting for what they believed in. After a few minutes a militant came and informed Igor Bezler that a plane had been spotted in the militant controlled Ukrainian air space. Igor Bezler looked at the militant in bewilderment, his eyes filled with rage and said "the f**king Ukrainians never learn, do they?" He hurried to the watchtower of the base camp and looked at the plane; further information had come in that this was a Ukrainian cargo plane. After a few minutes of analyzing, Igor Bezler the leader of the pro Russian separatists militant group stationed at Hrabove ordered the launch of a Buk Surface to air missile to bring down the plane which was flying at the altitude of 33,000 ft. When the missile was launched towards the plane, a huge burst from the launch pad made a sound, which was as dreadful as the missile, which caused it. As the missile traveled high up in the sky approaching the plane its sound became more and more distant and soft by the second and just before it hit the plane there was absolute silence. What followed after that was inferno on Earth. After the plane started its dissent to crash on the ground and disappeared a few minutes later, Igor Bezler went on to telephone to report his accomplishment to his superior- colonel of the Main Intelligence Directorate of the General Staff of the Armed Force of the Russian Federation- Vasiliy Geranin.
Igor Bezler: We have just shot down a plane. That was "miner's group. It fell down beyond Yenakievo (Donetsk Oblast).
Vasiliy Geranin: Pilots. Where are the pilots?
Igor Bezler: Gone to search for and photograph the plane. The plane is smoking and smoldering.
Vasiliy Geranin: How many minutes ago?
Igor Bezler: About 30 minutes ago.
Igor Bezler put the phone down and told Vasiliy Geranin that full report will be given after the examination of the crash site.
The militants of the Donbass People's Militia who were stationed in the tiny village of Hrabove, Donetsk Oblast on the 17th of July 2014, were on their regular duty. A duty in which they take pride for being the supporters of the self proclaimed Donetsk People's Republic. The same duty, which dictates them to protect their Republic from all possible threats. Their love for Russia made them heroes for a Republic and terrorists for Ukraine and arguably for the world. Hrabove a tiny village with a population of around 1000 is in the Donetsk Oblast of the eastern Ukraine. Donetsk is the most populated Oblast (Province) with more than 4.5 million residents, it is also the province with the most tension filled controversies. The Militia which is feared and respected, for they have a strong catalyst, which has helped them spread the fear. Their heavy duty arsenal which consists of various camouflages, self automatic pistols, carbines, assault rifles, sniper rifles, machine guns, grenades and grenade launchers, anti tanks, multi terrain tanks, infantry fighting vehicles, armored personnel carriers, armored scout cars, self propelled field artillery tanks, Air Defense vehicles and towed anti aircraft artillery with missile launchers, man pads, sports utility vehicles and trucks are enough to give fearful chills to any country's army. Though no concrete evidence exists about where the militia gets its resources, it isn't hard for people to guess that this Russia loving people's militia has a very strong country as its ally, a country which also happens to be one of the strongest military force in the world. In midst of all the civil unrest, political turmoil and fear of being at the verge of a devastating event which may be written down in history as one of the most unfortunate, this crisis has come into form through a very complex, twisted and dramatic turn of events, hence it is very complicated to point out the person or group of persons responsible. The story actually begins in 2004, when Ukraine just finished its presidential elections and thus started the Orange Revolution.
The Orange revolution was the immediate consequence of the 2004 Ukraine presidential elections, which took place between Viktor Yanukovych and Viktor Yushchenko, in which Victor Yanukovych won. Taking place from November 2004 to January 2005, the basic angle, which ignited the orange revolution was the revelation of the Presidential election being scarred by corruption, intimidation of voters and electoral fraud. After heavy allegations a re-election was conducted and the initial winner Viktor Yanukovych lost the elections this time to initial loser Viktor Yushchenko. Viktor Yushchenko served as the 3rd President of Ukraine from 2005 to 2010, it was during this time that a woman named Yulia Tymoshenko, who co-led the Orange revolution was appointed as the first woman Prime Minister of Ukraine. Serving for a rather short first term, from January to September 2005, Yulia Tymoshenko was also a very successful but controversial business-woman and one of the richest person in the country. She was even ranked third in the 2005 Forbes magazine's list the most powerful women in the world. In 2006 Viktor Yanukovych, the candidate who lost the re election was appointed as the Prime Minister of Ukraine in August 2006 and served in office till December 2007 and this same candidate won the Presidential elections in 2010 and served as the 4th President of Ukraine until recently, 22nd February 2014. After Viktor Yanukovych was appointed as the president in 2010, the former woman Prime Minister who also co led the Orange revolution against Yanukovych was, convicted of embezzlement and abuse of power, and sentenced to seven years in prison and ordered to pay the state $188 million. These ironic chain of events and rise and fall and rise of power between powerful people resulted in Ukraine being filled with corruption, mismanagement, currency deprivation and lack of economic growth. It was during these years that the tension, depression and desperation between the common citizens of Ukraine heightened.
After being appointed as the President Viktor Yanukovych desired to develop Ukraine's capital, which was necessary to maintain Ukraine's standard of living and economic growth. For doing this without affecting the lives of the citizens he sought to build closer relations with the European Union and Russia. During this process came a step which was an association agreement with the European Union which would provide Ukraine with necessary funds to implement social reforms in all aspects of the Ukrainian society but this agreement came with a few conditions which were that, once implemented, Ukraine had to tear apart all its economic ties with Russia and release the convicted former Prime Minister Ms. Yulia Tymoshenko from prison. Though initially backing this agreement, President Yanukovych later decided that these conditions put forth by the European Union were very severe and didn't support the future of Ukraine and dissolved it. Thereafter, President Yanukovych signed a treaty with Russia, which sparked civil unrest in the Ukrainian capital Kiev and ultimately led to the 2014 Ukrainian Revolution. The rising tensions in the country and pressures from the EU and Russia made President Yanukovych flee the country leaving Ukraine in a state of anarchy. As the days passed by violent protests between civilians and the law enforcement officials sky rocketed to astronomical heights, the state of Ukraine deteriorated to a tragic agony.
A new interim government was formed in Ukraine to restore order in the country because Russia who refused to recognize the new government took advantage of the treaty signed by Mr. Yanukovych and seized control of the Crimea peninsula situated in Ukraine. Meanwhile, in the capital city Kiev, the new interim government ended up signing the agreement with the European Union, which has bound them to implement new reforms in Ukraine's judiciary, political, financial and economic systems. At one side is Russia with a signed treaty in their hands refusing to bow down and at the other side is the new interim Government of Ukraine, which is bound by the European Union, which consists of 28 European countries altogether. Russia to thus date blames the European Union and US for the revolution. This tension has led to the constant violent wars between the pro Russian militants and the Ukrainian army at the border of the seized land of Ukraine. In this tug of war the main agenda, which matters is being completely ignored. The agenda of 'What the people of Ukraine want'.
And in the search for that agenda, in search of who is right and who is wrong, in the pursuit of showing off each other's power a very unfortunate and inhuman event took place. A event which shattered the crux of all the political agendas, a event which took the lives of 298 innocent people who had nothing to do with this murky and grim dispute between the "powerful". Those people were traveling in the assumption of finishing the job they intended to do while boarding the flight. 80 of them children, probably weaving innocent dreams in midst of the beautiful clouds when the missile was approaching them. Two thirds of the passengers from Netherlands, many of them traveling on holidays with their families, making plans about what they were going to do after landing in Kuala Lumpur. A few delegates who were heading to the 20th international AIDS conference, hoping that this would be another milestone in the prevention and fight for the curing of AIDS in our world. Students, politicians, actors, people with goals and aspirations in life. They must've had a only a few seconds of their lives left when their inescapable fate dawned upon them. The pilot whose radar must've sensed the missile headed towards the flight, the mental helplessness which he would've suffered in those last few seconds, he must've known what was going to happen, but still had hope of saving the precious lives that depended on him. The amount of pain, helplessness, anger, fear and all the other gloomy feelings that exist in this universe must've bombarded inside him with each feeling causing more damage than the other in those last few seconds. The innocent children; happily lost in their dreams sitting beside their parents. How would've their parents felt when they knew that this was all their children could live in this world, this was all that they could experience in this world, this was their fate which had to be accepted in those last few seconds. A parent for a child is the biggest super hero of all, a parent is the one who solves all the problems of the child. Those 80 children died believing that their parents were going to save them and those parents died looking into the eyes of their children who believed that they would be saved by them, in those last few seconds. And all the other people from so many different nations with all their different potentials of doing great things not just in this world but to the people around them vanished, in those last few seconds. What would those 298 people do if they knew that those were their, last few seconds. They had so many things to do, so many things to say, so many hugs and kisses to give, so many goodbyes to mourn, so many years to live but all that was left was, those last few seconds. In those last few seconds everyone aboard knew that those last few seconds were going to end in tragedy, fear must've filled inside them, when the missile hit the plane. Fear of dying, fear of dying a life which, was going to end so unnecessarily, fear that they are going to die a insignificant life. But when the flight started its downfall none of them gave up hope, for hope is the biggest strength of Humanity. Hope of good defeating the bad. Hope of a new dawn. Hope that in the end it will all be alright. Hope is what defeats fear. Tragic events like these are not accidental; they are agents of fate. Which show us how low humanity can stoop down to. But by showing the dirty depths these agents also showed how high can humanity can rise up if it wants to, in those last few seconds. Humanity, which consist of you and I.
40 minutes after Igor Bezler had informed Vasiliy Geranin about the shooting down of the plane the militants reached the crash site and realized they had shot down a civilian plane. Who were these civilians, where was the the flight coming from and the enormity of the tragic event which the militants had just caused was oblivious to them. A militant checked around and made the call to his superiors.
"Major": These are Chernukhin folks who shot down the plane. From the Chernukhin check point. Those cossacks who are based in Chernukhino?
"Grek": Yes, Major.
"Major": The plane fell apart in the air. In the area of Petropavlovskaya mine field. The first "200" (code word for dead person). We have found the first "200". A Civilian.
"Greek": Well, what do you have there, what is the news?
"Major": In short, it was 100 percent a passenger (civilian) aircraft.
"Greek": Are many people there?
"Major": A F**kton of people! The debris fell right into the yards (of homes).
"Greek": What kind of aircraft?
"Major": I haven't ascertained this. I haven't been to the main sight. I am only surveying the scene where the first bodies fell. There are the remains of internal brackets, seats and bodies.
"Greek": Is there anything left of the weapon?
"Major": Absolutely nothing. Civilian items, medicinal stuff, towels, toilet paper.
"Greek": Are there documents?
"Major": Yes, of one Indonesian student. From a university in Thompson.
Militant: Regarding the plane shot down in the area of Snizhne-Torez. It's a civilian one. Fell down near Grabove. There are lots of corpses of women and children. The Cossacks are out there looking at all this. They say on TV it's AN-26 transport plane, but they say it's written Malaysia Airlines on the plane. What was it doing on Ukraine's territory?
Nikolay Kozitsin (a Cossack commander): That means they were carrying spies. They shouldn't be f…cking flying. There is a war going on here.
The militants who shot down the plane confirmed that it was a civilian airplane and decided that it was carrying spies. They cheered, collected all the credit cards, cash and jewelry they could find on the bodies of the dead 'spies' and headed back to their base camp where their beloved meat and vodka awaited them.
All the allegations aside, the investigation on what really happened to flight MH 17 has not yet reached a concrete end, though reports also suggest that there was indeed a sighting of a Ukrainian flight near Hrabove.
The Real Truth?
"When people of both the sides ask me "Do you know the real truth?" I can only give them one answer which I have entitled to myself. There are two kinds of truths. One, which demands proof. Science lives by this truth, it requires reason and logic. The second kind of truth demands belief. Religion and spirituality live by this truth. It is up to you to decide which kind of truth you seek in life."- Ankur Jha
Student of Chaos
If sanity was not a sugar coated story filled with a bunch of lies soiled by a dopey society it would've been a map of a twisted path leading to anarchy. Anarchy where the real truth lies. The truth which says that we live in a society which repeats a set of rules in side your mind until you start to believe them as the truth. And if the only thing keeping a man from being sane are the moral obligations of a society then that man deserves to hear the real truth. That we live in a world where the only thing stopping you from success or leading you to failure is… You.


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Counting Valentines
We try to change it up everyday with different items to count. Earlier this week I grabbed a stack of extra valentines and foam hearts and "Counting Valentines" was born! My kiddos are also working on recognizing numerals 1-10. I wrote large numerals on each card with a permanent marker and then handed one of the girls the stack. Her first task was to name each card, and try to put them in order from 1-6. Then we counted out hearts and matched them to the cards. It was a familiar task with novel materials and kept her engaged. She asked for a set to take home to show her family so they could play together.
Categories: preschool math
Puffy Snow Paint
One of my favorite sensory "paints" is our puffy snow paint. It's roughly equal parts shaving creme (cheap, plain, not menthol, not gel) and white glue. Stir in some glitter, add some Styrofoam balls and foam shapes and let the fun begin! The texture is soft and puffy like meringue. It feels nicer than finger paint and spreads with a brush or plastic palette knife. When it dries, a soft crust develops so that when you lightly touch it, it springs back like a marshmallow.
We use this fun sensory paint in our winter artwork. You can also add a bit of acrylic or tempera paint and get grey clouds. Our Spring time exploration will include spritzing it with diluted watercolor paints for soft pastel Easter eggs and baby animal creations. Stop by in a couple of months to see those. Let me know how your little ones enjoy playing with Puffy Snow Paint!
Categories: creativty, diy, fine motor activity, sensory table
Santa Reads to Us
"Santa reads to us!"
The highlight of our week before Christmas in preschool was a visit from Santa! He came to our door as the children were in free choice play. I wish I had a photo of their faces – visions of total surprise and happiness. Some froze with their mouths open. Others jumped up, cheering "Santa!" One little girl ran to him and gave him a big hug.
He asked them to come to the carpet so he could talk to them and to read a story. Santa chose Clifford's First Christmas by Norman Bridwell. When Santa finished the story, he told us about his elves who were busy working at his workshop at the North Pole. He said he needed to get back so he could check his list and read letters from the children. He asked if we'd written letters and what each child wished to have under the tree on Christmas Day. He reminded them to continue to be good boys and girls. One of the little ones told him that she was leaving him milk and cookies. Santa thanked her and said all he needed was a very little bit of milk and a very little cookie. But he said if they left a little baby carrot, his reindeer would surely enjoy the snack.
As he left he gave them each a candy cane and erupted in a hearty "Ho, ho, ho! Merry Christmas!" What a wonderful visit that was for the children. I wonder how many of them went home on Friday exclaiming, "Santa reads to us!"
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Categories: creativty
Santa Claus Got Stuck in My Chimney
My class has loved watching and listening to covers of "Santa Claus Got Stuck in My Chimney". Their favorite is by the Sid Winkler Trio. While we could watch it just for fun, we use it for a group language lesson in vocabulary, prediction, and inference.
While we were watching it a second time, I grabbed a large cardboard building brick that had seen better days after 15+ years of play. I opened both ends and taped the the flaps to the inside. Add a Santa puppet and we had an instant extension for play time. The kids loved posing the big chimney on top of the dollhouse. They added some toy reindeer, the family, and vehicles. It was cute to hear them singing the refrain to the song while they pushed and pulled Santa out of the chimney. One little one enjoyed singing the song with the Snowman puppet stuffed inside a small box. She would open and close the box repeatedly as she sang.
For more fun, check out the Christmas Bundle in my TPT store
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Categories: readiness skills


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Jermain Jackman interview: "Mum threw away my karaoke machine to shut me up!"We catch up with 2014's The Voice winner as he releases his debut single and album.
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Shortlist for Pop Gem #89: Songs about cheatingWhich 10 cheating anthems made our shortlist? And who are you backing?
Pop Gem
Pop Gem #89: Kandi – Don't Think I'm NotWe celebrate Kandi's only UK solo hit from 2000 as the perfect song about sneaking around.
Grammy Awards 2015: Full winners list revealedSam Smith, Pharrell and Beyonce among winners at last night's Grammy Awards.
Pop Gem
Shortlist for Official Charts Pop Gem #78: ComebacksWhich of your favourite comeback songs made our shortlist?
Pop Gem
Official Charts Pop Gem #78: Nelly Furtado – ManeaterNelly's big comeback was also one of the most surprising – her R&B reinvention was a Number 1 hit in 2006.
Pop Gem
Official Charts Pop Gem #68: Kelly Clarkson – Since U Been GoneKelly's massive hit from 2005 – one of the best "up yours" songs ever – finally gets picked as our latest Pop Gem.