Thought for the Day:.....
It is not the difference between people that's the problem -- its the
indifference.

Coffee is ready! Fill Yer Cup! Time & Temp in Toronto is...It is quite overcast too & there is a muggy breeze(BUT it could change at any time!)....lol The temp thingy seems to be a wee bit "under the weather"!..lol Just as I posted to this page...I heard them say on the radio it was 19'c...and the temp thingy is reading as 16'c??? So truly....I don't know what the dang temp is!..lol I do know it is sticky outside BUT wonder-bar in here! The Ladies....don't mess around either when it is so hot. They just said the temp today should be 32'c/humidex...feel like 40'c! First place "might" have a/c on....second WILL NOT! I have already put a beer in the frig. to chill and await my arrival this p.m.!.....lol About 7 I think last night we had some bad wind and really heavy rain....BUT it didn't last long...heard there may of been a tornado touch down in the London area about 2 hours OR so west of where I am.... Hope not. * * * * * * * * * * * * * * Soooo? How was your weekend? Do anything exciting? If ya have read the Saturday & Sunday posts....then ya know how mine was!...I painted & sweated...then painted some more!....lol I didn't get it finished yesterday either! I will on Tuesday afternoon tho. It was so humid yesterday...I couldn't turn over "the sofa" to paint the other side...it stayed "tacky" a lot longer than normal. No problem...I'll finish it Tuesday! I did get a scare tho when I went there..."She" came out from the "library"....limping---badly! She had taken a tumble down the basement stairs Saturday evening and got her foot hooked into the railing...result:...she was left hanging sorta upside down with her foot trapped!!!!! She ius one tough old cookie tho...she called herslef  taxi and went to the hospital...and they said they didn't have staff there to read the X-rays BUT took them anyway...then told her to go home and put ice on it & to not be surprised if "the x-ray reader" called her in a couple of days saying there was a hair-line fracture. She said she got home about 2:30 a.m.(so this must of happened early in the evening,....'cause we have 6-10 hour waits in out emerg. room here for none life threatening "emergs."). Anyway..she is gimping around and won't let anyone do anything for her & threatened me IF I called her sons!..lol She is just like a Timex...@ 75 years...& twice as ornary! * * * * * * * * * * * * Did anyone watch the horse race on Saturday? A 38-1 long shot won it! "Big Brown" came in dead last, they say. (I also heard he came in 3rd.) Just heard now there was a photo finish for 3rd, with 2 horses! Doesn't matter....I didn't have any money on the race! * * * * * * * * * * * I don't have much to tell this morning, so depending on you to make the thread interesting!.....lol Got anything ya wanna share?... that is g-rated of course! * * * * * * * * * * * * Okay!...that time has come....to say.... Have a great day! Take care. Be safe. Prayers to those in need. Hugs, Carol/CSW/cas * * * * * * * * * * * * Meat Ball Delight....... 2 lb. ground beef Sage ( about 2 Tbsp. Salt & Pepper , to taste) 3 medium onions 2-3 Tbsp flour 2-3 Tbsp butter 2 cans stewed tomatoes Divide meat into 12 meat balls spiced with sage, salt and pepper to taste. Place in a casserole with the onions sliced on top. melt butter in a saucepan, add flour and canned tomatoes. Stir over low heat until slightly thickened. Pour over meat balls and bake 350º for 1 ¼ hours. Serve with noodles. * * * * * * * * * * * * * Microwave Risotto........ 2 cups chicken or vegetable broth 2 tablespoons butter 1 small onion, minced 1 cup Arborio rice 1 pinch saffron 1 cup water 1/3 cup white wine 1/3 cup parmesan cheese - the real stuff! Measure all ingredients into little bowls or whatever before you start to cook. Add the onion and butter to a 4-cup microwave-safe casserole with cover. Microwave covered, on high for 3 minutes. Remove cover and continue cooking uncovered. Add wine, rice and saffron. Stir and cook 2 minutes on high. Add 1 cup broth, stir and cook on high 5 minutes. Stir in remaining broth and cook on high for 10 minutes stirring half way through. Stir in 1 cup water. Cook on high 9 minutes, stirring midway. Add Parmesan and stir. Taste for seasoning. Serve immediately. Serves 4. * * * * * * * * * * * * * Meatloaf........ 2 lbs. ground beef 1/4 to 1/2 cup diced green peppers depending on taste 1/4 to 1/2 cup chopped onions 1/2 cup oatmeal 2 Tbs. Worcestershire sauce 1 can tomato sauce 1 tsp. salt 1 tsp. pepper Mix well and form into a loaf and place in a pan sprayed with Pam. Then I peel potatoes and slice. Place them around the meatloaf in the pan and spray with Pam. Sprinkle with salt and pepper and cover with foil. Bake about 1 hour and 15 minutes at 350 degrees. Remove foil and bake another 15 to 20 minutes until potatoes are tender and meat is browned. * * * * * * * * * * * * Ice Cream Bread....... Ice cream gets a whole new use in this recipe! Be sure to use full-fat ice cream for best results. 1 cup butter pecan ice cream, softened 3/4 cup self-rising flour 1 tablespoon sugar In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices). * * * * * * * * * * * * Flourless Chocolate Cake w/ Raspberry Sauce..... Cake: 7 oz. semisweet baking chocolate, broken into pieces �?I used deep dark bittersweet chips 12 tbl. butter 5 eggs, separated 1 tsp. vanilla �?I used raspberry extract 1/3 c. sugar 2 tbl. unsweetened cocoa powder 1/8 tsp. salt Raspberry Sauce: 1 pkg. �?12 oz. �?frozen unsweetened raspberries, thawed 1/3 to ½ c. sugar Additional cocoa powder for garnish �?I didn’t use For the cake, preheat oven to 350º F. Grease 9-inch springform pan. (I used cupcake pans with paper inserts). Heat chocolate and butter in med. saucepan over low heat until melted, stirring frequently. Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2 tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl. Stir about ¼ of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spread batter evenly in prepared pan. Bake about 30 minutes or until toothpick inserted in center comes out clean and edge of cake begins to pull away from side of pan. Cool cake in pan on wire rack 2 �?3 minutes; carefully loosen edge of cake with sharp knife and remove side of pan. Cool cake completely. Cover and refrigerate overnight or up to 3 days, or wrap well and freeze up to 3 months. For sauce, blend raspberries in blender or food processor until smooth. Strain sauce and discard seeds and stir in sugar to taste. * * * * * * * * * * *  Fudge Cookies..... Makes 16 cookies 1/2 cup semi-sweet chocolate chips 5T unsalted butter 1 egg 1 tsp. vanilla extract 1/3 c. white sugar 1/4 c. all-purpose flour 1/2 tsp. baking powder 2 TB unsweetened cocoa powder pinch salt (1/8 tsp.) 1/3 c. walnuts, chopped or pieces 1/3 c. semi-sweet chocolate chips 1/3 c. raisins Melt butter and 1/2 c. chips in microwave, stirring till smooth. In medium bowl whisk egg, extract, and sugar. Make sure to whisk it really well. Stir in the melted chocolate mixture. In a separate bowl combine the flour, powders, and salt. Mix in with chocolate mixture until barely incorporated. Mix in the remaining 1/3 c. chips, nuts, and raisins. Cover and chill for one hour. Place by tablespoonfuls on greased cookie sheets, then press down each cookie lightly with the back of a spoon. Bake at 325 degrees for 13-15 minutes. Remove from oven when slightly puffy. Cookies will solidify as they cool. * * * * * * * * * * * * Creamy Parmesan Risotto...... 3 to 4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 1 1/2 cups Arborio rice 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc 1/2 teaspoon kosher salt 1/4 tablespoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan, plus more for serving In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan. * * * * * * * * * * * * HOT BEAN AND BACON SALAD....... 1 pkg. frozen cut string beans 3 tbsp. vinegar 2 tbsp. olive oil 1 tsp. sugar 1/8 tsp. pepper 1/2 c. sliced onions 1 tsp. salt Dash oregano 4 strips bacon, cooked & crumbled Cook green beans until done but slightly crispy. Drain. Mix together everything but the bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few minutes and serve warm. * * * * * * * * * * * * SWEET POTATO AND BACON SALAD.... 2 lbs. sweet potatoes, peeled and cut into 1 inch chunks 1 sm. unpeeled apple, cut into 1/2 inch pieces 2/3 c. sliced celery 1/4 c. olive oil 2 tbsp. apple cider vinegar 2 tbsp. Dijon mustard 1 1/4 tsp. salt 1/4 tsp. black pepper 1/2 c. chopped walnuts 1/2 c. white grape juice 9 slices bacon, cooked and crumbled Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving. * * * * * * * * *  Enjoy! HTML by Foofsmom tiles and assembly by Foofsmom roses by ©Rainbow Coffi