Saturday, January 9, 2010
Friday, January 8, 2010
Way down there on my side bar?
I decided to read (and Listen) through the Bible this year.
I skipped last year and missed it.
It only takes 12 1/2 to 15 minutes each day.
I am following the Straight Through plan
but other options are
Old and New Testament Parallel
I Click on the Audio Bible link
and open the Bible Passage Look-Up in a new tab
(You might just want to listen)
read along as I listen to Max McLean narrate the days chapters.
It's never too late to join in
You'll be blessed ~ guaranteed!
Thursday, January 7, 2010
I would be thrilled for any advice you talented photographers out there would share with me.
I love using and enjoying my treasures instead of just looking at them in the china cabinet but now I am very reluctant for fear of losing another one.
I have some more pieces I want to photograph then place in black frames and hang in my foyer. Decorative and sentimental!
Wednesday, January 6, 2010
Pretty enough for company. Comforting for anytime.
After combining filling ingredients, spread on lasagna noodle.
Roll up ~ aren't they cute little bundles?
- 10 wide lasagna noodles
- 2 (10 ounce) packages chopped frozen broccoli, thawed and drained (I use 1 pkg. spinach)
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 4 green onions, chopped
- 2 teaspoons dried basil
- 1/4 teaspoon ground nutmeg
- 1 (32 ounce) jar spaghetti sauce (or homemade)
- 1/2 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
- Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Amount Per Serving Calories: 298 | Total Fat: 10.1g | Cholesterol: 29mg
Tuesday, January 5, 2010
In 1959, Bob Scarborough was developing housing on the Barclay Farmstead, and wanted to extend the subdivision street system over the North Fork of Cooper River, a small creek at the site. A lover of the Bucks County Covered Bridges, Scarborough decided to have a covered bridge for the purpose, and commissioned architect Malcolm Wells to design the bridge. It was dedicated on Saturday, February 14th, 1959. The bridge was renovated in 1993 and rededicated on its 34th anniversary.
Here is how the bridge looks in the summer. Source
The Bridge Builder
Will Allen Dromgoole
An old man, going a lone highway,
Came, at the evening, cold and gray,
To a chasm, vast, and deep, and wide,
Through which was flowing a sullen tide.
The old man crossed in the twilight dim;
The sullen stream had no fears for him;
But he turned, when safe on the other side,
And built a bridge to span the tide.
"Old man," said a fellow pilgrim, near,
"You are wasting strength with building here;
Your journey will end with the ending day;
You never again must pass this way;
You have crossed the chasm, deep and wide,
Why build you the bridge at the eventide?"
The builder lifted his old gray head:
"Good friend, in the path I have come," he said,
"There followeth after me today
A youth, whose feet must pass this way."
To that fair-haired youth may a pitfall be.
He, too, must cross in the twilight dim;
Good friend, I am building the bridge for him."