Thursday, March 31, 2011
How do the women in your life make you laugh? Pay tribute to the female funny bone today by making a list of the top five things your favorite funny ladies do to make you laugh.
The world is as a looking-glass and gives back to every man the reflection of his own face. Frown at it and it in turn will look sourly upon you; laugh at it and with it, and it is a jolly, kind companion.
William Makepeace Thackeray
The three-day Tater Day Festival had its beginnings in 1843. Farmers from the countryside would bring their products to the town square to sell or trade on county court days. One of the things they would bring is sweet potatoes, which grow well in the Southern climate. Tater is a nickname for potato.
In Benton, this eventually turned into an annual festival honoring the sweet potato, complete with a parade, carnival, fiddling contest, gospel singing, and baking and canning competitions, beginning on the first Monday in April. Did you know that sweet potatoes are not related to the common white potatoes? They are actually related to the Morning Glory vine.
2/3 cup milk
1/4 cup butter
1/4 teaspoon garlic powder, adjust to taste
2 2/3 cups instant potato flakes
1 cup shredded cheese
A bit of love from someone near…
Wednesday, March 30, 2011
TODAY is Take a Walk in the Park Day. It is an opportunity for exercise and relaxation. Are you stressed out? A walk in the park is just what the doctor ordered. Its calming and therapeutic. Taken after a busy work day, it helps clear your mind and reenergize you. Or, take the walk during lunch and you will find the afternoon of work goes by quicker and easier.
A walk in the park will likely be the most enjoyable part of your day. However, make sure to do so with a clear mind and with your eyes open. In addition to avoiding a fall, open eyes will allow you to take in the beauty of nature's wonders: flowers, and trees, birds, and wildlife.
1-3 lbs carrots
1-2 lbs onions
4-5 celery stalks and leafy tops
3-4 bay leaves
1-2 leeks, split, washed well and chopped
1 whole head garlic, peeled
1/3 cup fresh parsley
pinch thyme, Rosemary, oregano other seasonings (see above)
1/2 teaspoon black or green peppercorns
2 tablespoons olive oil and/or butter
Use the larger quantity of vegetables and herbs listed if you've got more turkey. Turkey should remain covered while cooking; if broth reduces before the turkey is tender enough to cut up and return to the soup, more boiling water or broth should be added. Skim the surface of the broth frequently to remove any foam which rises in order to keep the stock clear.
Halfway through the cooking, add the remaining ingredients (more onions, celery, etc). This is usually a good time to cut up and return the turkey to the broth so that the level of soup in the pot may be allowed to reduce and concentrate. Remember not to allow the broth to boil or the sweet and delicate flavors will be lost.
When the broth is done and reduced to the degree desired, remove from heat and season to taste with salt and pepper (about 1 teaspoon of salt per quart). Strain out the turkey and vegetables, if desired and use in other dishes or add back to the stock for use in soup when needed.
Refrigerate the stock, and when cooled, remove any excess fat which has accumulated at the top. Broth tastes even better the next day.
If your broth tastes weak, either it hasn't simmered long enough, or you haven't added enough to flavor it. If you don't have the time or ingredients, a spoonful or two of low sodium Turkey or Chicken Soup Base (I use Chicken Bouillon cubes) may be stirred in on those occasions when you're in a hurry.
A bit of love from someone near…
Tuesday, March 29, 2011