Sugared Walnuts

After this you won’t ever think of walnuts as just another nut!    So from one nut to another here is a recipe that you will want to keep handy……….

1 1/2 cups sugar sugar

1/2 cup water

1 teaspoon corn syrup

1/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 teaspoons cinnamon

4 cups walnut halves

Cook all ingredients except nuts to a soft ball stage (235 degrees) Add nuts stirring until coated and creamy.  Pour onto a cookie sheet, separate with a fork if necessary……enjoy every mouth watering handful!  This reindeer can was made from a #10 can!  I love it as a gift can, but it worked really well as a holder for our sugared nuts tonight!

Technorati Tags: sugared walnuts,neighbor gifts,reindeer gift can

Tao Verse 11

Thirty spokes converge upon a single hub;

it is on the hole in the center that

the use of the cart hinges.

Shape clay into a vessel;

it is the space within that makes it useful.

Carve fine doors and windows,
but the room is useful in its emptiness.

The usefulness of what is
depends on what is not.

True happiness is found in simple, unremarkable things. Be still, look, listen..........sit quietly and life happens out of nothingness.

Wordless Wednesday ~ Veteran’s Day 2009

“We are a nation that endures because of the courage of those who defend it.”

Remarks from President Obama at Memorial Service at Fort Hood

Creamy Polenta

I've kinda been on a polenta kick.........this recipe is a keeper for my files!

Ingredients:

2 cups chicken stock

2 cups heavy cream

1 cup white cornmeal

2 tablespoons butter

1 cup Italian Blend Cheese - shredded

3 tablespoons chopped scallions

1/2 cup julienned sun dried tomatoes

1 cup chopped spinach

Salt
Pepper

Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle biol over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter, cheese, scallions, sun dried tomatoes, and chopped spinach. Season with salt and pepper if needed. Pour polenta into a 9 X 13 pan which has been coated with Pam. Bake at 350 until top is nicely browned.

I like to make polenta a day ahead because it sets up so nicely. Then all I do is reheat and serve.

Farm Fresh Eggs Over Polenta

Oh My...........where is mine!

Yesterday I gave my son ~ the chef~ a recipe for polenta. He said he wasn't that fond of polenta, just like his Italian Grandfather! Anyway............he gives it a try and take a drooling look at what he came up with! I am off to the store to get more ingredients to whip this up for Sunday Brunch! See ya soon........stop by I'll have it pipping hot!

A Walk to Remember

I awoke today knowing it would be a beautiful fall day. The sun was already warm and there was a gentle breeze stirring the leaves and branches in our neighborhood. The sky was bright blue and it looked like a perfect day to celebrate what I am thankful for.

When I was living with my parents, I looked forward to our Sunday walks. We strolled through the neighborhoods near and far. Those walks happened more than 50 years ago today, but in my memory they can occur to me like they were yesterday. This quiet street brought back rushing memories of those pleasant walks!

Our walks were not just for exercise…there were always lessons to be learned. Whatever the reason or purpose for our walks, my parents always made sure that I was paying very close attention to the journey itself. The physical nature of all things, the grasses, trees, birds, animals, the view of the mountains, all given to us to remind us of the blessings we need to be thankful for each day.

But, sometimes those walks were to teach me the lessons I needed to learn about who I was, what I was to become, and how I should go about taking the trails necessary to achieve those goals. Life is most definitely the trails we walk. There are no exceptions, you can’t be unaffected by what happens to you along your trails. Whatever my journey may be……….today I am thankful for the family I was born into and for the foundations that were given to me which have helped me become what I am today. Today I walk not only for the exercise, but also to remember who I am….humble…. with my face towards the earth, as well as the sky, so I can always look to the paths ahead of me with gratitude and knowledge that “I CAN”!

I Think Friends are God’s Way of Taking Care of Each of Us!

Today I would like to share with all of you a “Spotlight” on my incredible friend, Nina.   Nina is such a true sweetheart!  I love that we share so many things in common and whenever we get to hang out……we have a blast!  I am so very grateful for our relationship and all of the entertaining excursions we have been able to enjoy.  

I took this stunningly beautiful picture of her for the school bulletin board (I told her it was because she was geek of the week….. isn’t she gorgeous! :)  Who needs a photo studio when you can find great backdrops in your neighborhood. 

Thank you Nina for being such a special part of my life.

Tao Verse 10

 

 

Carrying body and soul a

and embracing the one,

can you avoid separation?

Can you let your body become

as supple as a newborn child’s?

In the opening and shutting of heaven’s gate,

can you play the feminine part?

Can you love your people

and govern your domain

without self-importance?

Giving birth and nourishing;

having, yet not possessing;

working, yet not taking credit;

leading without controlling or dominating.

One who heeds this power

brings the Tao to this very earth.

This is the primal virtue.

It’s a very common habit to judge others.  When we observe someone and instantly label them on the basis of some behavior or other, we move away from seeing the wholeness and totality of that person. 

All to often our ego, rather than our heart and soul, is in the drivers seat, our GPS is based on looking at the everyone, everything from “Oh, I like you/or “Boy do I dislike you” perspective.  Making judgments about others is how we defend our self. If we can make them "bad" or "wrong," then we're right or good. This dynamic is also the underlying foundation of bias and prejudice. And for many, it is characteristic of living in a world of duality – good vs. bad; right vs. wrong.

So for this weeks assignment I am trying to enjoy what I do with all that comes into my life simply for the pleasure of doing.  I will stop and take time to be free of judgments and walk an imaginary mile in other’s shoes. 

Wordless Wednesday

Pumpkin Roll ~ Tasty Tuesday

CAKE

•1/4 cup powdered sugar (to sprinkle on parchment paper)

•3/4 cup all-purpose flour

•1/2 teaspoon baking powder

•1/2 teaspoon baking soda

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground cloves

•1/4 teaspoon salt

•3 large eggs

•1 cup granulated sugar

•2/3 cup 100% Pure Pumpkin

•1 cup walnuts, chopped (optional)

FILLING

•1 pkg. (8 oz.) cream cheese, at room temperature

•1 cup powdered sugar, sifted

•6 tablespoons butter or margarine, softened

•1 teaspoon vanilla extract

•Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Spray and flour paper. Sprinkle a second piece of parchment paper with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared parchment paper. Carefully peel off paper. Roll up cake and parchment together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the parchment paper when rolling up the cake so it will not stick.  And again…..this is a recipe you can find everywhere on the internet….this is my recipe file so I don’t have to keep searching.   Another family favorite…….dang all those calories!  Today I made 2 of these so my daughter could take one to school to share with whoever stops by her office.