Saturday, April 17, 2010
Thursday, April 15, 2010
He was bright and accomplished.
He was a hard worker and valued it in others.
He treasured lifelong friendships and was a loyal friend.
He was at home on the water as well as the golf course.
He excelled in business and was always fair.
He helped whenever he could.
He was an encourager.
He had a big, generous heart.
I don't have tangible things to show for a friendship that lasted 26 years.
But we have a heart full of memories
parties in the backyard times
stopping in for a visit times
new baby times
boat ride times
eating out times
The fun times
full of laughter and giggles.
Friday Photo Flashback @More Than Words
Show & Tell Friday @My Romantic Home
The original recipe calls for tuna.
Chicken (Tuna) Noodle Casserole
6 oz Medium noodles
1 - 1 1/2 cups cooked chicken cut into chunks (or 1 small can tuna)
1/2 cup Mayo or Miracle Whip
1 cup sliced celery ( or 1/2 cup celery and 1/2 cup frozen peas, thawed)
1/3 cup chopped onion
1/4 cup chopped green pepper
10 1/2 oz. can condensed cream of chicken soup
1/2 cup milk
4 oz. sharp Cheddar cheese, shredded
1/2 cup toasted almonds
Cook noodles in boiling water until tender; drain. Combine noodles and next 6 ingredients. Blend soup and milk; add cheese and add to noodle mixture. Turn into 2-quart casserole and top with almonds. Bake uncovered in hot oven (425 degrees) about 20 minutes.
Wednesday, April 14, 2010
We first noticed these doves last week.
Mourning Doves raise three or more broods in a single breeding season. Both parents build a flimsy platform nest of twigs located from 5 to 25 feet up in a tree or bush. Two white eggs hatch in about 14 - 16 days. One egg is laid in the evening, and the second on the next morning. The male usually incubates the egg during the day, and the female incubates at night. Nestlings, cared for by both parents, fledge in about 12-14 days. The parents continue to care for the fledglings until they are 25 to 27 days old.Mourning Doves are prolific breeders. In warmer areas, these birds may raise up to six broods in a season. This fast breeding is essential because mortality is high. Each year, mortality can reach 58% a year for adults and 69% for the young
Source:Chipper Woods Bird Conservatory and Wild Bird Watching
Tuesday, April 13, 2010
Monday, April 12, 2010
Baking From My Home to Yours
Lots of flavor comes from vanilla and almond extract as well as lemon zest blended into the sugar with your fingers.
Swedish Visiting Cake
Makes 8 to 10 servings
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
Sunday, April 11, 2010
It uses just a few ingredients, cooks fast and presents nicely.
I bet it's going to become one of your favorites too.
I skewer the chicken along with veggies I have on hand like bell pepper,
onion, mushrooms, and pineapple.
and about 4 minutes on the other.
They cook up beautifully on the grill as well.