Saturday, May 30, 2009
Thursday, May 28, 2009
Staying busy is a poor substitute for accomplishing something. Anger is a poor substitute for discipline. Rudeness is a poor substitute for eloquence. Aloofness is a poor substitute for joy. Envy is a poor substitute for effort.
Rationalization is a poor substitute for truth. Artful deceit is a poor substitute for integrity. Promises are a poor substitute for commitment. Gluttony is a poor substitute for nourishment. Stylishness is a poor substitute for courtesy.
Why settle for a meager substitute when you can have the real thing? Why bother with outward appearances when you can enjoy the genuine substance of life? Get real. Make the effort to be true to your best values. Live the real thing. It's worth it.
~ R. Marston
We took both our daughters to see The Doobie Brothers back in the 80's when they did a reunion tour to benefit The Children's Hospital at Stanford. We all went again together in the early 2000's. I always said I was going to take my grandchildren to see the Doobies in concert no matter how old The Doobies would be at that point. I did Monday night without leaving the house! There was a 2 hour Doobie concert on TV. Jacob loved them and we danced and danced. Justin liked them and commented that they are old men! LOL. Here is Jacob and I dancing to Listen to the Music.
Sunday, May 24, 2009
1 1/2 cups AP flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter
1 egg, beaten
3/4 cup Grape Jelly
1 2/3 cup (10 ounce package) peanut butter chips, divided
Heat oven to 375 degrees F. Grease (I used PAM) 9-inch square baking pan.
Stir together flour, sugar, and baking powder in a large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbles. Add egg; blend well. Reserve half of mixture; press remaining mixture onto bottom of prepared pan. Spread jelly over crust. Sprinkle 1 cup PB chips over jelly. Stir together reserved crumb mixture with remaining 2/3 cup chips; sprinkle over top.
Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Tips: For a whimsical twist on this TNT classic, use cookie cutters to cut out shapes.
Yield: 16 bars
Source: Hershey's Best Loved Recipes, 2000
1 cup (2 cubes) butter
2 cups sugar
2 teaspoons vanilla extract
3/4 cup Hershey's Cocoa or Dutch Processed Cocoa
1 3/4 cups AP flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10 ounce package) peanut butter chips, divided
Heat oven to 350 degrees F. Line 18 muffin cups (2 1/2 inches in diameter) with paper or foil baking cups.
Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs; beat well. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in 1 1/3 cups peanut butter chips. Divide batter evenly into muffin cups; sprinkle with remaining 1/3 cup peanut butter chips.
Bake 25 to 30 minutes or until surface is firm; cool completely in pan on wire rack.
Source: Hershey's Best Loved Recipes, 2000
Friday, May 22, 2009
Tuesday, May 19, 2009
2 red bell peppers, cored, seeded, and cut into 1-inch strips
2 zucchini, quartered lengthwise, and cut into 1-inch pieces
6 to 8 asparagus spears, cut in half lengthwise, and cut into 1-inch pieces (2 summer squash)
1 small portobello mushrooms, gills removed and cut into 1-inch pieces (4 crimini mushrooms, quartered)
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup EVOO
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend OR Herbes de Provence
1 box Barilla Plus Multigrain Penne pasta (1 pound penne pasta)
3 cups marinara sauce, store-bought or homemade
1 cup grated mozzarella (1 cup grated Fontina)
1/2 cup grated Yancy's Roasted Garlic Cheese (1/2 cup grated smoked mozzarella)
1/4 cup grated Parmesan, plus 1/3 cup for topping
1 1/2 cups frozen peas, thawed
(2 tablespoons unsalted butter, cut into small pieces)
Preheat oven to 450 degrees F. On a baking sheet, toss the bell peppers, asparagus, zucchini, mushrooms, and onion with the EVOO, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the herbs. Bake until tender, about 15 minutes or so.