Mosaic Monday ~ School Lessons

Pop-Pop overseeing Keri Jill with her lessons.
(Pop-Pop thinks it's pretty special that he, Keri and Keri's Mommy are all lefties)

Children's children are a crown to the aged
Proverbs 17:6

Left-handedness is relatively uncommon; statistics vary but about seven to ten percent (some say 12-15%) of the adult population is left-handed.

Left Handed U.S. Presidents
James A. Garfield (1831-1881) 20th
Herbert Hoover (1874-1964) 31st
Harry S. Truman (1884-1972) 33rd
Gerald Ford (1913- ) 38th
Ronald Reagan (1911 - ) 40th
George H.W. Bush (1924- ) 41st
Bill Clinton (1946- ) 42nd
Barack Obama (1961- ) 44th
Other Lefties
Benjamin Franklin, statesman/publisher/scientist
Steve Forbes, businessman/publisher
Joan of Arc (?), French heroine
Ramses II (?), Egyptian pharaoh
Tiberius (?), Roman emperor
Alexander the Great
Charlemagne, Holy Roman emperor
Julius Caesar, Roman general
Napoléon Bonaparte (?), French emperor
Prince Charles of England
Jay Leno, host
Prince William of England
Fidel Castro, Cuban leader
Benjamin Netanyahu, Israeli prime-minister
Henry Ford, automobile manufacturer
David Rockefeller, banker
Helen Keller, advocate for the blind
Dr. Albert Schweitzer, physician/missionary
Ted Koppel, journalist
John F. Kennedy, Jr., lawyer/publisher
Caroline Kennedy, lawyer/author
Ron Reagan, son of Ronald Reagan
General H. Norman Schwarzkopf
Lewis Carroll
Glen Campbell
Natale Cole
Kurt Cobain (Nirvana)
Phil Collins (Genesis)
Judy Garland
Crystal Gayle
Paul McCartney (the Beatles; Wings)
Ringo Starr (?) (the Beatles)
Paul Simon (Simon & Garfunkel)
Michelangelo
Raphael
Leonardo da Vinci (RH paralyzed?)
Carol Burnett
George Burns, comedian
Ruth Buzzi, comedienne
List Source and extensive list of more Left handed individuals here.

Joining Mary @ Little Red House for Mosaic Monday

♥♥♥♥♥♥

Week 1 Challenge Up-Date:

John -1.5
Me -1.5
Erin -1.7
Jill -2.0
Jamie -2.0
Abbey -1.0

Shadow Shot Sunday ~ Wall Sconce

Late afternoon winter sun filtering in through a sheer curtain in the dining room.

Visit Hey Harriet for more Shadow Shot Sunday!

Show and Tell Friday ~ Pretty Cake Plate

This pretty Princess House cake plate was a gift from my cousin in the early 80's. I was so thrilled that she gave it to me as it was a hostess gift and I knew I didn't have a prayer of getting one on my own. You see, when Karen would host a party, she would have 30+ guests in attendance as compared to my very small party. How delighted I was and still am by her kind generosity. This is one of my very favorite possessions.I think I still have it because I would NOT allow my children to open it!
Still don't!

I am sorry if they feel insulted, but 99% of everything in my home has been Super-glued back together. They were shockingly good at it too. I am still finding pieces, that upon close inspection, reveals repair evidence.
(I think I hear them snickering even now, as they know I still haven't discovered everything they have mended)
I love those little stinkers!

♥
Oh, and of course you know how frequently I fill this with healthy alternatives to delicious, sugar-laden, mouth-watering, tempting desserts! YupJoining Cindy of My Romantic Home for Show & Tell Friday!

A Special Prayer

Several of you have asked about the little girl we sponsor through Compassion International. Little Rolineda and her family live just 50 mines north of Port-au-Prince. Compassion is working to locate her and determine her specific situation and I am sure will let us know when they learn more. As you pray for the people of Haiti would you remember Rolineda.

Barefoot Bloggers ~ Indonesian Ginger Chicken

This baked chicken dish is every bit as good tasting as it looks. I halved the recipe and though Ina did not, I removed every trace of skin and fat before baking and it was still moist.

Indonesian Ginger Chicken

Copyright, 1999, The Barefoot Contessa Cookbook, page 125

Ingredients

nocoupons

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves) (I used less)
  
• 1/2 cup peeled and grated fresh ginger root (I used less)
  
• 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

A big thanks to Todd of A Cooking Dad

for choosing Indonesian Ginger Chicken

Outdoor Wednesday ~ Glorious Sunrise

Sunrise pictures taken a few weeks ago just as they came out of the camera (not enhanced in any way). Time lapse ~ 4 minutes (7:07-7:11 am)

The heavens declare the glory of God; the skies proclaim the work
of his hands.

Psalm 19:1Visit Susan @A Southern Daydreamer for more Outdoor Wednesday!

The Challenge

A sweet little tactic to help me WIN.I have accepted

the

CHALLENGE

to lose 2 pounds a week for 14 weeks
ah, yes, it's steep...
(and slightly adjusted as not everyone should drop 28 lbs)

the competitors...

My FAMILY

John

Erin

Jill

Jamie

Abbey

We all have different approaches

I am a staunch calorie counter
Jill and Jamie will be running and exercising
Erin is focusing in on organic healthy choices
Not sure what Abbey is doing
and
John will skip a snack or two
(it was suggested he be penalized a few pounds as guys definitely have an advantage and drop weight quicker)

Yes, The girls have devised a "Biggest Loser" challenge and we have all agreed to participate.
We will all pitch in ten bucks.

The "WINNER" will receive a gift card to a clothing store.
(John wants a gift card to a fancy restaurant)

Goal Date
April 19th
(that is when Jill and family will be down from NY again)

Now, please excuse me while I enjoy my half-cup, sugar free Jell-O at just
10 teeny calories
(plus a few more if you add fruit)

TWD ~ Mrs. Vogel's Scherben

Scherben... isn't that a fun word. It is German for shards which could describe the shape of this twisted, puffy piece of dough that is fried and then tossed in cinnamon sugar and topped with a dusting of confectioners sugar.

My granddaughter, Keri came by after church on Sunday and decided she'd like to spend a couple of days with us. She was delighted to help with this new Dorie recipe.

Dorie describes these cookies as fried dough that is crisp, firm and messy, in a fun kind of way, from the puffs of confectioner sugar. They hint of a funnel cake flavor/texture and they do need a generous amount of sugar to be enjoyable. I tried baking a few and they came out okay but not as tasty as when fried.
Keri's opinion: "I like them!"
~*~

Thank you to Teanna of Spork or Foon? for selecting Mrs. Vogel’s Scherben.

Mrs. Vogel's Scherbe

Ingredients

1 tablespoon unsalted butter, at room temperature

Big pinch of sugar

Little pinch of salt

1 large egg, at room temperature

1 cup all purpose flour

1/4 teaspoon baking powder

3-4 tablespoons hot water

Cinnamon sugar and confectioners' sugar, for dusting

Flavorless oil, such as canola or sunflower, for deep frying

Working in a medium bowl with a wooden spoon or a large rubber spatula, beat the butter, sugar and salt until smooth and creamy. Add the egg and beat - the mixture will look curdled, but that's ok. Mix the flour and baking powder together and pour them into the bowl, then stir until most of the flour is moistened. The dough will look like coarse, clumpy meal. Add 3 tablespoons hot water and continue to stir until the dough comes together. If you've still got dry portions, sprinkle over a little more water. Keep stirring - you'll have a moist dough that might be a bit shaggy.

Reach into the bowl and knead the dough just until it smooths out and comes together. Gather the dough into a ball, wrap it in plastic and chill for at least 1 hour. (The dough can be kept in the refrigerator overnight if it's more convenient.)

Line a baking sheet with plastic wrap. Cut the dough in half. Working with one half at a time, on a well-floured surface, and keeping both sides of the dough floured, roll the dough into a very thin rectangle - try to make it about 12 x 8 inches, but don't worry if it's not the right size or if it's lopsided; scherben can be any size, and shape. If you keep the work surface well floured and turn the dough so it's not sticking and so you're rolling on both sides, you'll find that it is very easy to roll and that you can roll it paper thin. Mark off 1-inch strips with a ruler and cut the strips with a pastry wheel or pizza cutter - using a zigzag pastry wheel makes pretty cookies. Cut the strips crosswise in half, then, using a small knife, cut a lengthwise slit about 1 1/2 inches long in each strip. Place the strips on the lined baking sheet and cover them with another piece of plastic wrap. Roll and cut the other half of the dough and lay those cookies over the first batch. Cover with plastic wrap and refrigerate for at least 1 hour. (If it's more convenient, these can stay in the fridge for a day.)

GETTING READY TO FRY: Line a baking sheet with a triple thickness of paper towels and put it close to the stove. Fill one sugar duster or strainer with cinnamon sugar and another with confectioners' sugar. Pour at least 4 inches of oil into a deep saucepan (or use an electric deep-fryer) and heat the oil to 350 degrees F, as measured on a deep-fat-frying thermometer.

Drop 4 to 6 strips into the pan (don't crowd the pan) and fry until the undersides are golden, then turn and fry the other sides; each batch will take 2 to 3 minutes. Lift the cookies out of the oil on a perforated skimmer, allowing excess oil to drip back into the pan, then turn the cookies out onto the baking sheet to drain. Put in another batch to fry, and while they are frying, turn the cookies that are draining so the other sides can drain. Then, while the cookies are still hot and slightly damp from the oil, dust both sides with cinnamon sugar. Continue until all the dough is fried.

Just before serving, dust the scherben with confectioners' sugar.

Classic Banana Bundt Cake & Helpers

Our family will never be low on potassium. Almost every day we have bananas or something made with them. I did not realize this is a Dorie Greenspan recipe when I made it ~ it comes from her book From My Home to Yours. I made some changes (surprise). The original recipe called for two (2) sticks of butter. I substituted applesauce for half of the butter and used low fat sour cream.
It's a moist and delicious cake with lots of banana flavor!

My helper and...
my beggar.

Classic Banana Bundt Cake

Ingredients: Makes 1 Bundt Cake (14 servings)

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream or plain yogurt
OPTIONAL:  I like to stir in about 3/4 cup chocolate chips.

Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

Optional Lemony White Icing:
Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.

Half batch or muffins:
If you want 1/2 the recipe and make muffins, Dorie Greenspan wrote it up herself on this 2008 entry on Serious Eats: Banana Cake Big and Small. She added some chocolate to this one. Yield 12 muffins, bake 28-32 minutes

Joining Mary of Little Red House for Mosaic Monday!