Mo Beta Blues

I am no longer an AOL Beta tester.  What did that last, a week perhaps?  Longer than most of my relationships, but still.  I was kidding myself into thinking that AOL and I could make beautiful music together.  Alas, I was wrong. 

The program was buggy and in need of constant updates.  AOL expected me to do this, while reporting errors, out of the kindness of my heart, and I found that I just couldn't commit.  I do enough thankless charity work~ I am a Mother after all.

So, goodbye Beta.  Don't let the door hit you in the software!

 

Spinach-Walnut Pesto

4 C. uncooked spinach, washed and dried

1 C. fresh basil leaves

1/4 C. walnuts

2 cloves galic

1/2 C. extra-virgin olive oil

1/4 c. grated pecorino romano, (or parmesan)

Blanch the spinach, stems removed, in boiling water until wilted, approximately 1 minute. Drain and squeeze out as much water as possible. In the bowl of a food processor, add the spinach, basil, walnuts, and garlic. Process until a paste forms. With the motor running, add the olive oil in a slow, steady stream until a smooth cream forms. Transfer to a bowl, and fold in the grated cheese. Toss with your pasta of choice.

 

International Food Friday

Tuscan Tuna (serves 2-4)

1/2 C. extra-virgin olive oil 

 2 garlic cloves, minced 

 1/4 C. minced Italian parsley

 1 Tbs. minced rosemary

 1 Tbs. minced thyme

 1 Tuna steak, about 1/2 lb.

 1 lb. white mushrooms, thinly sliced

 1/3 lb. onions, thinly sliced

 1/2 c. dry white wine

 1/4 c. black olives, thinly sliced

Marinate the tuna with 1/4 cup olive oil, the garlic, parsley, rosemary, and thyme for 24 hours in the refrigerator. Remove the tuna steak from the marinade, and strain the marinade through a sieve and set aside. Pour 2 tablespoons of olive oil in a pan and add the mushrooms. Sauté the mushrooms until they begin to release their liquid and become softened, about 6 minutes. In a different pan, sauté the minced onion with the remaining olive oil until translucent, about 4 minutes. Add the onions to the mushrooms and stir together over low heat, about 1 minute. Add the tuna steak, and cook for 2 minutes. Turn, and cook for 1 more minute. Add the white wine and reserved marinade liquid. Cook, covered, until the fish is cooked through. Place the tuna on a serving platter, cover with the mushrooms and onions, and garnish with the olives.

I serve this with linuine in a fresh marinara sauce and spinach.

International Food Friday

Just in time for St. Patrick's Day!

 Beef and Guiness Stew

2 lbs. lean stewing beef
3 Tbs. oil
2 Tbs. flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions,  chopped
1 large clove garlic, crushed 
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprigs of thyme and flat-leaf parsley 

Trim the meat of any fat, cut into cubes of 2 inches  and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss meat in flour mixture.

Heat the remaining oil in a large frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and simmer for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to deglaze the pan.

Pour onto the meat with the remaining Guinness; add the carrots and some chopped thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender, about 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Garnish with lots of chopped parsley.

International Food Friday

 

FALAFEL (Chick-pea Patties)

Falafel is sold on street corners in Israel. It is sometimes shaped into larger patties and eaten hamburger-style inside  pita.

 

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BABA GHANOUJ (Eggplant with Tehina)

Use this delicious dip-like dish with pita or vegetables.

1 large eggplant
1 medium onion
2 tbs. lemon juice
1/2 bunch parsley
1/2 cup tehina, (sometimes called tahini~ a sesame seed paste) 
2 garlic cloves, crushed
2 tsp. water
1 tsp. salt
dash of cayenne pepper

Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450 deg F (250 deg C) until charred and tender (about 30 minutes). Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor). Chop fine in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture, with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley. Makes 2 1/2 - 3 cups.

International Food Friday

Kueh Prol Nanas (pineapple meringue bread pudding)

Indonesians love spices and and coconut milk.  Try this exotic dessert.

3 cups 1/2-inch French bread cubes

1 (15 1/4 oz) can crushed pineapple, drained, (reserve syrup)

3 eggs, separated

1/3 C packed brown sugar

1/2 tsp. grated lemon peel

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 C. coconut milk, or 1 (7 3/4 oz) can sweetened reconstituted coconut juice

1/4 tsp cream of tartar

1/4 C. sugar

Place bread cubes in greased 8X8" baking dish.  Spread pineapple on top of bread.  Beat egg yolks slightly,; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.  Slowly stir in milk.  Pour over bread cubes and pineapple.  Bake, uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30-40 minutes. 

Remove from oven.  Beat egg whites and cream of tartar on medium speed until foamy.  beat in 1/4 C. sugar, 1 Tbs at a time; continue beating until stiff and glossy.  Spread over pudding.  Bake until delicate golden brown, 8-10 minutes.  Let stand 5 minutes. 

International Food Friday

I posted a saag recipe a couple of weeks ago, so I thought it would be appropriate to post a recipe for Naan, (Indian bread) and one for some Pulao, (rice) to accompany it.

Naan  (makes 6-8 flatbreads)

2 c. all -purpose flour

1/4 C. unflavored yogurt

1 egg, slightly beaten

1 1/2 tsp baking powder

1 tsp sugar

1/4 tsp. salt

1/8 tsp baking soda

1/2 C. mik

Ghee, (clarified butter~ ask me if you aren't sure about this) OR vegetable oil

Poppy seed, (optional)

Mix all ingredients except milk, Ghee and poppy seeds.  Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rest in warm place, about 3 hours.

Divide dough into 6-8 equal parts. Flatten each part on lightly floured surface, rolling it into 5 inch circles about 1/4 inch thick.  Brush with Ghee; sprinkle with poppy seeds.  Place 2 cookie sheets in oven; heat oven to 450 degrees.  Remove hot cookie sheets from oven; place breads onto hot cookie sheets. Bake until firm, 6-8 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Pulao (makes 4-6 servings)

1 C. uncooked regular rice

1 medium onion, chopped

1/2 C. Ghee, (clarirfied butter) OR butter OR magarine

1/2 C. raisins, (optional)

1 tsp. curry powder

1/2 tsp salt

11/4 C. boiling water

1 C. boiling chicken broth

1/4 C. toasted, slivered almonds.

Cook and stir rice and onion in Ghee until rice is yellow and onion is tender.  Stir in raisins, curry powder, and salt.  Place in 1 1/2 quart casserole.  Stir in water and chicken broth.  Cover and cook in 350 degree oven until liquid is absorbed, 25 to 30 minutes, ( I sometimes simmer this on low on stovetop in covered pan instead).  Stir in almonds.

Hey Snappie~ This entry contains a SPOILER

Ah, the joys of another ASS day.  This weeks spoilers put Richard and Sue in a very close race for the boot.  I'm gonna go with Sue Hawk, though I'm hoping it's Richard.  Don't forget to update your fantasy teams, people!  Good luck!

It's almost Thurday here in the land of... well... um.... hrm.  Nevermind.

Anyhoo~ I have to be the (single) Parent Helper in Alex's class today, so in case I don't survive, you'll have to carry on Food Friday without me, [looks desperately at TVJ, Cops, Singsongkitty, and (sometimes) Green Tuna] .

It is Week "I".  I is for International.   I was gonna go with Italian, then I thought that Irish might be more appropriate, then I got hungry for Indian, so I decided, what the hell, we'll just make it International Food Day.  I only hope I live to tell about it.

[Peeks head out]

Is it Spring yet?

I spent the day catching up on blogs, (not my own, of course), raking leaves, packaging seeds for my swap with Green Tuna, visiting with my neighbor, and enjoying the afternoon away from my children. 

Tonight I will be sitting here again, chatting, while watching American Idol and the finale of The Bachelorette.  Two hours worth of Meredith and the two remaining guys.  I guess I need to fit a trip to the liquor store in beforehand so that I won't remember any of it tomorrow.

Cheers!

Edited to add~Thank goodnex for wibne. The finable uf the Bachalaerete sucked.

 

You're Animal Farm!
by George Orwell
You are living proof that power corrupts and whoever leads you will become just as bad as the past leaders. You're quite conflicted about this emotionally and waver from hopelessly idealistic to tragically jaded. Ultimately, you know you can't trust pigs. Your best moments are when you're down on all fours

 

Quiz from Blue Pyramid

Found a Peanut

The kids and I went to Texas Roadhouse to eat today with my folks.  We had about a half an hour to wait for our table, so as we sat in the lobby, we entertained ourselves by eating peanuts, and throwing the shells on the floor, (you're supposed to do that there).  I found out, however, that this is not a good lesson to teach a two-year old, because once we were seated for our lunch, Jacob proceeded to throw his lunch on the floor. 

I'm going to have to spend the rest of the afternoon deprogramming him.

You Beta Watch Out!

Today is a great day!  I signed up to be a Beta tester for AOL!  I'm not doing this for the glory that it will bring me, or as any sort of thank you to AOL for all the wonderful things they've done for me, [snort],  but it's my chance to be among the first to have my word count increased from 2,500 to 25,000, (lucky you!), and many other fabulous features which I am not aware of and will probably not understand.  So, soon I will have a new link for my journal that you will have to use to get the new and improved Beta version.  This, of course, depends upon whether or not the Beta version is bug-free and downloads properly for me.  This is AOL, afterall.    So, I have spend a big chunk of time online today, and am getting ready to walk away for a while to allow the new download to, well, download.  Since I am on dial-up, this may take a while, and have decided to spend the time doing some light reading, such as War and Peace.

I hope your weekend is equally fascinating!

Edited to add~  The download took SIX hours!  That's as far as I've gotten this weekend.  I should have everthing installed and runniny by tomorrow sometime.

You've Got Pictures

I am playing with my new webcam this morning!  Once I figure it all out and buy a microphone, I'll put a video message here for you to make fun of.  In the meantime, I'll treat you to some screencaps of my kids that I took this morning.  The first one, of Alex, is a little "green".  No, she wasn't feeling ill, it was just a lighting issue that I think I solved.  The following picture of her and the two of Jacob look much better.  The last picture is one I took last night of Alex and me.  You can also see one of my cats, Bee, on the sofa behind me.  The quality of this one isn't the best, but it was the first one I took!  The kids are already wearing me out ~ wanting to get on my lap and watch themselves on the computer screen.  I hope the novelty wears off soon, as it is very hard to get anything done with 30 and 40 pound wigglers in my lap! 

Mexican Lasagne

This recipe came from a package of Azteca Tortillas.  I've decided to try this for dinner tonight!

1 Pkg. Flour Tortillas

1 lb. ground beef

1 (17 oz) can whole kernel corn, drained

1 C. salsa

1 (15 oz.) can tomato sauce

1 package taco seasoning mix

1 (16oz) carton cottage cheese

2 eggs

1 tsp. oregano

1 1/3 C. shredded co-jack cheese

Heat oven to 375 degrees.  Brown meat and drain.  Add corn, salsa, tomato sauce, and taco seasoning mix.  Simmer, stirring frequently for 5 minutes.  In a separate bowl, combine cottage cheese, eggs, and oregano.  Line bottom of greased 13X9" pan with 5 tortillas, overlapping edges.  Top with half the meat mixture.  Spoon cottage cheese mixture over the meat.  Arrange 5 more tortillas over cheese mixture.  Spread remaining meat mixture over all, then top with shredded cheese.  Bake for 30 minutes or until chese melts and is bubbly.  Let stand for 10 minutes before cutting.

Porcupine Balls

 My Mom and I both make these a lot.  She uses the mixture to stuff green peppers, too. (Yuck!)

1 lb. hamburger
1/2 c. uncooked, reg. rice
1/3 c. onion, chopped
1/2 c. water
1 (15 oz.) can tomato sauce
1 c. water
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. pepper
2 tsp. Worcestershire sauce

Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoons into 12 balls. Cook meatballs in 10 inch skillet until brown on all sides; drain.

Mix remaining ingredients; pour over meatballs. Heat to boiling; reduce heat. Cover and simmer 45 minutes. (Add water during cooking, if necessary.) Makes 4-5 servings.

Enchilada Pie

I make this recipe at least once a month, sometimes using chicken, and I almost always add beans.

Brown 1 lb. ground beef and 1/2 C. chopped onion.  Drain.  Add 3/4 C. tomato sauce , 1/3  C. salsa, 1 Tbsp. chili powder, 1 tsp. salt.  Warm through and set aside. 

In a round baking dish, (size depends on the size of tortillas you use~ I try to make sure they're the same size), put 1/3 cup meat mixture on bottom, then a tortilla, spread another layer of the meat mixture, then a layer of grated cheese.  Repeat until you've used all of the meat and top with more grated cheese.(I usually go through 2 C. grated cheese and 3-4 tortillas)  Pour 1/3 C. water around outside edge of tortillas.  Bake 40 minutes at 400 degrees.

I serve this with sour cream, extra salsa, and black olives.

Sorry this recipe is a little vague.  Basically, you're making a mexicany sloppy joe meat mixture, and layering it lasagne-style with cheese and tortillas.  If you want to add beans, (refried, black, pinto, etc), add them to the meat mixture.  For even more flavor, use 1/2 lb. beef and 1/2 lb sausage.

GREEN TUNA SAVES FOOD FRIDAY!!!

Today is Food Friday, and I'd almost completely spaced it!  This is Week H~ Hamburger, (ground beef).  I have a couple of recipes to post, but am going to wait until later.  I am also going to pull out a pound of ground chuck out of the freezer and try a new recipe tonight. 

Special thanks to Green Tuna for saving the day!

This *$%# article really pissed me off!  I hate it!  I hate them!!  I hate everything!!   What are you looking at??  Leave me alone!

OXOXOXOX

My daughter had a field trip with her preschool class today.  They went to the University of Indianapolis, where they toured the School of Nursing.  The college students showed the children some of the equipment they use, and monitored their heartrates, then gave the children some information on keeping healthy.   The kids were given a Guide To Good Eating and a Smart Snacks hand-out.  Then, before they were sent on their way, each child received a little bag to take home.  On the way home from school, my daughter told me all about her experience, and asked me if I knew that sweets aren't a healthy snack.  I told her I was aware of that and reminded her of the many times at home when I've told her she would have to have something to snack on other than cookies or candy.  Once home, she opened up the little bag that the nursing students had given the kids.  Inside was a pen, a pencil, stickers, a notepad, and a handful of Hershey's kisses.

One little goody bag undid the work of an entire field trip. I can't wait to see what she learns in college.

 

**Spoilericious**

Happy ASS day everyone!  I will save you the trouble of searching for spoilers by telling you that Rob C.  will be the one to go tonight. 

And to give you something to think about in the meantime, I present the picture above. Any guesses who this is, and what they might be doing?? [Insert schoolgirl giggle}

Warning!!

This info was sent to me by my sister. 

 You might want to check your medicine cabinet about these drugs.


      All drugs containing PHENYLPROPANOLAMINE are being recalled. You may

want to try calling the 800 number listed on most drug boxes and inquire

about a REFUND. Please read this CAREFULLY. Also, please pass this on to

everyone you know. STOP TAKING anything containing this ingredient. It has

been linked to increased hemorrhagic stroke (bleeding in the brain) among

women ages 18-49 in the three days after starting use of medication.

Problems were not found in men, however, the FDA recommended that everyone

(even children) seek an alternative medicine. The following medications

contain Phenylpropanolamine:

(continued below)

Warning Part II

      Acutrim Diet Gum Appetite Suppressant

      Acutrim Plus Dietary Supplements

      Acu trim Maximum Strength Appetite Control

      Alka-Seltzer Plus Children's Cold Medicine  Effervescent

      Alka-Seltzer Plus Cold medicine (cherry or orange)

      Alka-Seltzer Plus Cold Medicine Original

      Alka-Seltzer Plus Cold & Cough Medicine

      Alka-Seltzer Plus Cold & Flu Medicine

      Alka-Seltzer Plus Cold & Sinus Effervescent

      Alka Seltzer Plus Night-Time Cold Medicine

      BC Allergy Sinus Cold Powder

      BC Sinus Cold Powder

      Comtrex Flu Therapy & Fever Relief

      Day &Night Contac 12-Hour Cold Capsules

      Contac 12 Hour Caplets

      Coricidin D Cold, Flu & Sinus

      Dexatrim Caffeine Free

      Dexatrim Extended Duration

      Dexatrim Gelcaps

      Dexatrim Vitamin C/Caffeine Free

      Dimetapp Cold & Allergy Chewable Tablets

      Dimetapp Cold & Cough Liqui-Gels

      Dimetapp DM Cold & Cough Elixir

      Dimetapp Elixir

      Dimetapp 4 Hour Liquid Gels

      Dimetapp 4 Hour Tablets

      Dimetapp 12 Hour Extentabs Tablets

      Naldecon DX Pediatric Drops

      Permathene Mega-16

      Robitussin CF

      Tavist-D 12 Hour Relief of Sinus & Nasal Congestion

      Triaminic DM Cough Relief

      Triaminic Expectorant Ches t & Head

      Triaminic Syrup Cold & Allergy

      Triaminic Triaminicol Cold & Cough

(continued below)

Warning Part III

  I just found out and called the 800# on the container for Triaminic

and they informed me that they are voluntarily recalling the following

medicines because of a certain ingredient that is causing strokes and

seizures in children:

      Orange 3D Cold &Allergy Cherry (Pink)

      3D Cold &Cough Berry

      3D Cough Relief Yellow 3D Expectorant

      They are asking you to call them at 800-548-3708 with the lot number

on the box so they can send you postage for you to send it back to them, and

they will also issue you a refund. If you know of anyone else with small

children, PLEASE PASS THIS ON. THIS IS SERIOUS STUFF!

I'm Just Sayin'

Living in the land of Blogville is time-consuming.  Definitely worth it, though it takes a commitment to read and comment in other's journals, as well as keeping one's own updated. 

There are twenty-five blogs on my "favorites" list, although there are a few more blogs that I haven't entered there that I read semi-regularly.  I've gotten pretty familiar with everyone's style and pace, and when I need a quick fix, I know exactly which blogs to run to for some fresh reading, and am rarely disappointed.  There are others that I go to almost as frequently in hope of find something new, but many times leave empty handed, (headed?).  Then there are the ones who rarely update, so when I visit and find something recently entered, it's like a special treat.  Most of you that have blogs know which category you are in, and I don't want anyone to feel that I'm saying that you are not putting enough out there, 'cause lets face it~ if everyone was prolific, It would be hard to keep up with them all.  

Everyone has their own writing personality~ some prefer a short and sweet style, others have a tendency to be lengthy.  Some are humorous, others are more serious.  Many keep it light and fluffy, and some are deep and thoughtful.  I am often inspired by the entries I read, and am almost always entertained by them. 

Many of my fellow bloggers have a legion of readers, others have a more intimate following.  Some get comments every day, others perhaps every other week. One even refuses to have a guestbook, which makes me admire her and encourages me to email her when I have something I want to say.

I have thought a lot about my space here lately, and have considered moving to a new site that doesn't stifle my creativity the way AOL does.  My writing style has changed, conformed to the AOL Terms of Service, (usually), and this has caused me to cuss out loud instead of here on these pages.  It has also tried to force me into keeping my entries under 2,500 characters, unless I want to do multiple-part entries which require cutting, (Ctrl "C"), and pasting (Ctrl "V").  Many times I've completed an exhausting entry, only to it sacrificed to the AOL demons.  I've been made aware that AOL is supposed to increase our word count, but that has yet to happen, and I'm getting frustrated.

(Continued below. Heh.)

I'm Just Sayin' Part II

 When I started my journal here, I had no idea that these issues would be a problem for me, (I actually didn't read AOL's TOS in the beginning, otherwise I would have been aware that adult expletives were a no-no. My bad).  And yet another problem is that many of my non-AOL friends cannot comment here because their browser isn't compatible.  I'd like to think that's the reason that I never have many comments.  I also like to think that I don't care about receiving them, but I do.  I like knowing that people care, approve, or have an opinion.  It's reassuring and fun to read them.  I recently said that comments are like crack. I find myself checking my journal a few times a day in hopes of getting "a fix."

Lastly, what I have to say is something that I've thought about, and wanted to point out to many of you.  I, too, am guilty of this, and have tried to think of a creative solution that works better for everyone.  Many times when people leave a comment, you want to respond to it, so you add a reply in your own comment section.  Though this seems like a great solution, it's not always ideal, especially in journals where comments must be accessed through individual entries.  I know that many of you have trouble finding time to write entries, read journals, and leave comments, so it seems a lot to expect others to go back and read the comments from past entries, in hopes that they'll stumble across a comment that is intended for them.  I think that instead of responding to your readers in the comment section, perhaps a small entry in the journal itself would be more effective, and much more accessible to the readers.

Writing here has become more than a hobby, it has become a part of who I am.  Many days I have trouble coming up with things that I think are interesting enough for others to read, so I resort to posting links to other sites that have more to offer than I do.  I want to thank everyone who visits here, and those who are fellow writers who give so much of themselves and enrich my days with your originality, your humor, and your spirit. 

Time to go cut and paste! 

 

Avoid the Noid

Ah, the joys of pizza being delivered hot and fresh to your door.  Unless you are me.  There is no joy for me, the mighty pizza joints are striking out. 

I'll start at the beginning...

A few months ago, I ordered pizza from Noble Romans.  The pizza came, yet it wasn't what I had ordered.  I always order plain old cheese pizza, because it is the only kind that my kids will eat, but this one was loaded with toppings.  Being that it was already past dinner time when the pizza arrived, I had to fix the kids something else for dinner.  I then called Noble Romans and told them about their error.  The manager appologized and told me that he would give me a free large pizza then next time I called.  I asked if they would be sending me a certificate, but he explained that they don't mail anything, they just keep it on record.  So, about a month or so later, I called Noble Romans and ordered a large pizza, then explained who I was and that I should be receiving it free, but the manager told me that he would not honor that.  He told me that he was new to that store, and had no record of the error and I would have to pay for my pizza.  I promptly cancelled my order, then got online to send an email to Noble Romans about my experience.  I haven't  heard back, (it's been a year now), and haven't called them since.

The next issue was with Circle City Pizza, (formerly the Jack's pizza chain).  I called them one evening, was put on hold for about 5 minutes, then was hung up on.  I called back and was asked to hold again.  When I finally spoke with someone, I started to place my order and was asked to hold again. When the employee returned to me, he was terribly rude, so I asked to speak to the manager.  I nicely told the manager about what had happened with the first and second calls I had made to them, and then how rudely I had been treated.  The manager did not care. He wanted to know what he was supposed to do about it, and I told him that he should talk to the employee about his people-skills, and if he valued me as a customer, he would find a way to make up for the trouble I'd been through. Well,  he didn't, and after telling him how I really felt, I crossed them off my list, too.

(continued below)

Avoid the Noid Part II

Enter Pizza Hut.  Several months ago I ordered pizza online from them.  A few minutes after sending the order, I got a confirmation email telling me how much my pizza would cost, and how long it would take to be delivered.  Over an hour later, my pizza still hadn't arrived, so I called the restaurant and asked what the deal was.  The lady told me that their store wasn't open for business, because they were in the middle of remodeling.  After telling her that I was extremely upset about the situation, since I'd gotten an confirmation of my order, she said someone else had called about the same problem earlier in the evening, and that she just didn't understand how it happened.  Then she said she was sorry.  That was it.  Of course, I sent Pizza Hut an email explaining the story to them, and have not received a response from them either.  Strike three.

Tonight I ordered from Domino's Pizza.  I used a coupon to get pizza and breadsticks, then added an order of Dots and a two liter of Diet Coke.  The pizza came on time, and was tasty, but when I opened my family's box of beloved Dots, imagine my surprise to find that instead of the cinammon and sugar-coated Dots with icing on the side, these Dots were covered with garlic and cheese, with a side of marinara.  I quickly called the restaurant and explained the error.  The store manager explained that the company changed Dots a couple of months ago.  I told him that I never got that memo, and that it was a rediculous idea for them to change a product that was well-known into something completely different without also changing the name.  He then said that he could credit me with a free order of Dots the next time I ordered.  I told him that it was nice of him to try to make ammends, but that did nothing for my two children who were crying because they didn't get their dessert.  He told me that he could send an order of Cinna-Sticks to me, but it would take quite a while, because they were extremely busy, (with customers who matter, obviously).  Well, it is now 8:30 p.m.  No Cinna-Sticks yet, which means that if they come, they'll have to be breakfast for the kids tomorrow.

The only thing I have left to say on this subject is that Papa John's had better watch their step, otherwise I will be forced to stock up on Red Baron at the grocery store. 

Keeping it Real

Tonight marks the beginning of the new reality show "The Littlest Groom".  I've decided to watch the show tonight, (mainly because nothing else is on at the time), and see how I feel about it then.  Hey, Little People need love, too!

Another new show will premiere in March, called "Playing it Straight".  This one will rely on a female contestant's gaydar to have a shot at splitting a million bucks.  You can bet that I'll be tuning in to see it, and I'm sure I'll spend the whole show yelling at the television, attempting to coach the clueless woman on who is playing for the other team. 

And the last tidbit I have for now is about another reality show that I just heard about called "Forever Eden".  Think Young and the Restless meets Paradise Hotel.   

What will you be watching?

For Better or For Worse

I turned on the television this afternoon, and the TLC show "For Better or For Worse" was on.  Yeah, the reality wedding show.  And, because I couldn't find the remote fast enough, I got sucked in. Although I felt sorry for the bride who had to wear a fugly wedding gown, I decided that this concept would be great in real life, (without the cameras and the blonde host, please.) Your wedding is designed by the people who know you and love you best, not some overblown wedding planner.   The idea of your family and your friends creating such a personal ceremony, choosing the setting, the food, the flowers,  the cake, the decor, etc., seems so personal and intimate.

 The couple on the show that I watched were a little freaked out about it at first, because they don't get to see or know anything until shortly before the ceremony. By the end of the show, however, it was a beautiful ceremony and everyone was crying tears of joy, except for the bride, who was probably crying about her hideous gown.

 

Happy VD

I got my tax refund check today, so I don't have time to write much because I'm too busy spending money!

I hope you all have a wonderful Valentine's Day and get to spend time with the one(s) you love!

Aloo Saag

Indian food is one of my favorites, especially saag,(spinach), dishes.

2 large potatoes, peeled
2 Tbsp vegetable oil
2 cardamon cloves
6 black peppercorns
1 clove garlic
1 medium onion
1/2 tsp chili powder
1 inch fresh ginger
1 tsp cumin powder
1 tsp ground coriander
2 Tbsp water
16oz spinach

Cut the potatoes and soak in a bowl of water. Heat oil in pan, then add in cardamom seeds and crushed peppercorns. Saute for 3 minutes. Chop ginger into slivers, onion into strips and crush the garlic. Add in garlic, onion, chili and ginger, and cook another 4 minutes.

Stir in curry and coriander. Add the potato pieces at this point, blending them thoroughly. Add in 2 Tbsp of the water plus the spinach and simmer 20 minutes.

This is usually served with rice and some yummy Indian bread.

Strawberry Spinach Salad

This is from the Pampered Chef's "Casual Cooking" Cookbook

Dressing

1 lemon

2 Tbs white wine vinegar

1/3 Cup sugar

1 Tbs. vegetable oil

1 tsp. poppy seeds

Salad

1/4 C. sliced almonds, toasted

8 oz, (1 1/2 C.) strawberries, hulled and quartered

1/2 medium cucumber, sliced

1/4 small red onion, sliced into thin wedges (1/4 C.)

1 pkg.,( 6 oz), baby spinach

For dressing, remove 1/2 tsp. lemon zest from lemon, and combine with 2 Tbs. of lemon juice, vinegar, sugar, oil and poppy seeds.  Whisk until well blended .  Cover and refrigerate until ready to use.

Place almonds on a baking sheet in 350 degree oven for 10-12 minutes, until lightly toasted. Remove from oven and cool

Place spincah, strawberries, cucumber, and onion in bowl, toss with dressing and sprinkle with almonds.  Serve immediately.

Guacamole

From the California Avacado Commission        

          Ingredients

• 4 avocados, seeded and peeled
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• 1/4 cup finely chopped onion
• 1/4 teaspoon ground cumin
• 3 to 4 drops hot pepper sauce
• Tortilla chips

                         Preparation

• Using a fork, coarsely mash avocado with lemon juice and garlic.
• Stir in remaining ingredients to blend.
• Garnish as desired and serve with tortilla chips.

 

Perfect with Margaritas

This recipe makes a single serving

1 1/2 ounces tequila
1/2 ounce triple sec
2 tablespoons lime juice
2 ice cubes

Rub the rim of the glass with lime juice, then dip the rim into coarse or kosher salt. Fill the glass with the ingredients listed above.

Italian Salad Pizza

Another Pampered Chef recipe from the Casual Cooking cookbook.

1 package,(10 oz), refrigerated pizza crust

2 garlic cloves, minced

1/2 tsp. dried oregano leaves

1/4 tsp. dried basil leaves

5 Cups thinly sliced romaine lettuce

1 medium tomato, seeded and diced

1/2 C. thinly sliced red onion

1/4 C. pitted ripe olives, sliced

1/4 C. fat-free Italian salad dressing

1 C. (4 oz) shredded mozzerella cheese

1/4 C. (1 oz) grated fresh Parmesan cheese, divided

Preheat oven to 425 degrees.  For crust, roll out dough to edge of baking stone, or pressinto pizza pan.  Put garlic, oregano and basil on top of crust.  Bake on bottom rack of over 12-14 minutes, (maybe less for a regular pan), until crust is golden brown. Meanwhile, Toss lettuce, tomatoe, onion and olives with dressing.

Remove crust from oven.  Immediately sprinkle with mozzarella cheese and half of parmesan.  Top with salad mixture then remaining parmesan.  Serve immediately.

If you want to prepare this ahead, bake crust and sprinkle with cheeses, then set aside until serving time.  Have salad topping ingredients prepared in advance, but don't toss with dressing or put on crust until right before serving.

 

 

 

Food Friday~ G is for Green

      Spinach Torta Rustica with Potato "Crust"  

2 lg baking potatoes, peeled and sliced thin
3    (10-ounce) packages frozen, chopped spinach
1 Tbs. olive oil plus a little extra (divided use)
1/2 medium onion, minced
1    Egg
2    Egg whites
1/2 c  Grated Parmesan cheese
1/4 c  Plus 2 tablespoons Italian seasoned bread crumbs, (divided )
Salt and Freshly ground pepper
1 can, (7 ounce), roasted red peppers, peeled (about 2 peppers if you roast your own)
1/2 lb Mozzarella cheese, grated
1/4 lb turkey breast, julienned, (or substitute smoked ham)
  
Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them carefully so that they don't get too soft.) Thaw spinanch and wring out excess water. It is important to get nearly all the moisture out of the spinach.

   
Preheat oven to 375 F. Heat 1 tablespoon oil in a small skillet. Saute the onion until it becomes translucent and edges begin to brown. In a bowl, mix the spinach, sauteed onion, egg and egg whites, Parmesan cheese, 1/4 cup of bread crumbs, salt and pepper; set aside.
   
Spray sides and bottom of a 9-inch springform pan with nonstick cooking spray. Dust the entire inside of the pan with remaining 2 tablespoons of bread crumbs. Layer half of the potato slices in the bottom of the pan. Spread half the spinach mixture on top of the potatoes, followed by half of the red peppers, half of the    mozzarella, and half of the smoked meat. Repeat. Top with a layer of  potatoes arranged in overlapping circles. Brush potato layer lightly with olive oil and season with salt and pepper.
   
Bake for 40 minutes. Remove from pan and cut into wedges. May be served warm or at room temperature. Makes 6 to 8 servings.
   
  

Happy Birthday Rappy!

Here's some (beef)cake for ya!

***SPOILERIFFIC***

Tonight is episode 3 of ASS.  I'm looking forward to this show because the commercial promos show some much-needed drama in the form of a shark attack.  I'm not holding my breath though.

From the spoiler info I could find, it seems that this is the episode where Jenna gets the bad news about her mom and quits the show, which means that there will be no tribal council. 

I'm going to go tweak my fantasy team.  Maybe I'll actually gain some points this week.

 

ETA~ I just swapped Rob C. for Richard so that I could assign ole Dick to the "gets naked" bonus catagory.  I suppose this means that I am no longer in denial.

Magic Eight Ball Says..."Most Likely"

What are the chances that the snow has melted from everyone's yard except your own?

Well, if you're me, the chances are pretty damn good.

Move over Jenny Craig!

Food Friday is coming up, and it's Week G.  After much thought, (about 30 seconds worth), I decided that we'll go with Green dishes.  Whether it be a spinach casserole, a tossed salad, or some lime jello, anything green will do.  As a special early bonus, I  give you a very effective diet plan that includes some green stuff. 

 

From the "That's Just Wrong" Files

Sleep tight, don't let the bedbugs bite....

I'll be your lab partner

Another great thing to see in Indiana.  I've spent a lot of time studying this Periodic Table Display, and hope to go to Greencastle to see it in person.  You can click on each of the element windows to view it's contents in detail.  Enjoy!

Isn't it Ironic?~ NOT!

I've had this link bookmarked as a favorite for some time now.  I just remembered it and thought some of you could appreciate the humor. 

Rainy days and Mondays always suck

I actually did post something earlier, but AOL wouldn't allow my image to be seen.

So, [sigh], I give you Plan B~

Go here and tell me YOUR favorite.  (January 1st is the one I tried to post).

 

I just realized it's Sunday night, (just barely still), and I haven't made a post all weekend.

 

                     LUCKY YOU!!! 

 

Edited to add:   This should keep you busy for a while.  It's  way more entertaining than my weekend was!

A very cool link, unless you're on the Atkin's Diet.

Sweeties!

In honor of Copssister and Highwaygirl, I give you...

Twice-Baked Sweet Potatoes

4 medium sweet potatoes

2/3 cup milk

1/4 cup peanut butter

1/4 tsp ground cinnamon

1/4 tsp salt

1/2 tsp ground nutmeg

1/2 c. peanuts

Preheat oven to 425 degrees.

Arrange the sweet potatoes on a cookie sheet or in a backing pan.  Bake until fork-tender, 50-60 minutes, (or nuke).  Lower the oven heat to 350 degrees. 

When the potatoes aer cool enough to handle, slice each one lengthwise.  Leaving the shells intact, scoop out the flesh and put it in a bowl.  Mash the flesh, then add the milk, peanut butter, cinnamon, and salt, and beat until fluffy.   Spoon into the shells.  Sprinkle with the nutmeg and peanuts and place on a baking sheet.

Bake the 'taters until lightly browned, about 10 minutes, (or nuke on medium about 4 minutes.)

 

Recipe from The African-American Kitchen, By Angela Shelf Medearis

More Food Friday Fun

Enjoy one of America's favorite treats.

 

(I spent entirely too much time at this site.)

Table of Condims

Just in time for Food Friday

It's a Free-for-All Food Friday!

I don't have time to post much now, but I'll give you a family favorite to enjoy.

 

Potato and Apple Pancakes

These make a delicious side dish to pork.

1 egg

1 Tbs. flour

1 tsp. salt

1/4 tsp. petpper

1 apple, (I prefer crisp varieties such as Granny Smith)

1 lb. potatoes, (about 3)

1 Tbs. oil

Sour cream, optional

Heat oven to 250 degrees.  Beat together the egg, flour, salt and pepper.  Peel and chop the apple.  Peel the potatoes and grate them.  Stir the apple and potatoes into the egg mixture.  Heat 1 Tbs. of the oil in a large frying pan over medium heat.  Pour in about 1/2 cup of batter for each pancake and flatten.  Fry as many pancakes as you can at a time without crowding.  Cook them until golden, 3-4 minutes per side. Keep the pancakes warm in the oven while cooking the remainder.  Add the remaining oil as needed.  Serve with sour cream if you like.

On Entertainment Tonight I witnessed Britney say that she'd like to remake "Footloose".  

 Is nothing sacred to this girl?

I went to Aldi today.  I don't usually shop there, but I decided to give it a whirl, since I needed milk and and some food, but didn't feel like dragging the kids into Meijer or Super Target.  That takes time and energy that I just couldn't spare today. 

So, back to Aldi.  I had to sift through my purse to find a quarter, because they charge you a deposit to use a shopping cart.  That is a new concept to me, and although I don't hate it, it is just another thing that you have to remember in advance when shopping at Aldi.  Like remembering to take your own boxes or bags. I once spent $80.00 there, only to find that they didn't have any empty boxes to spare, and I'd forgotten to bring bags, so I had to tote my items individually to the car and into my house. Yeah, eighty bucks worth of canned goods loose in my car.  I still occasionally find a can of french-style green beans or something under one of the seats.   But today, I left the store in triumph.  I successfully remembered to take enough bags;  I was able to get my quarter deposit back; And, I left there with the satisfaction that you can only get from buying 36 packages of ramen noodles for $1.39.

Tuna is right.  Thursday is dullish. I am getting ready to visit all my favorite blogs for some inspiration.  I have to fill in the time until A.S.S. tonight and Food Friday tomorrow.

In the meantime, I give you a modernized blast from the past.  (Bonus points for anyone that can remember their names.)

 

From the Office of the Chef...

Week F of Food Friday will be . Favorites Free-for-All.  

Start getting your best recipes together now!  Or food pictures.  Or stories.   Or the menu from your favorite restaurant.... as long as it's in good taste.  (Nemo. hehe)

Until we eat again!

Hehehe...

Another gem from Fark! 

"Forhy poo perfent of old people in Kenpucky have no real teef"

 

(Sorry Alphawoman, I couldn't resist)

You must be 18 to Enter

No time to write a real entry now~

I'm busy boning up on some new research..

EDITED TO ADD: You may not want to dick with this while you are at work. It would be best to probe this information in the privacy of your own home.  My most sincere apologies to KatJam and TVJ. 

Yikes!

If you missed it, (or if you averted your eyes from the t.v. for fear of seeing Dick, er Richard naked), here is your chance to hear what you missed.  Or not.

Bob is back with Survivor All-Star Thoughts., and as usual, he payed more attention to the show than I did.  It's a dirty job, but somebody's gotta do it.

Kickin' A.S.S.

After the World's! Longest! Superbowl!  we finally got our first glimpse of A.S.S.

Due to a lack of contestants who don't suck, I have to say...  "Go Rupert"! 

 

Fark! posted the following description of one of their links:

Inspired by his own ADD, writer creates short short fiction for hey that dog has a puffy tail.

 

The only funny thing about the article itself was how long it is.