Happy National Vanilla Pudding Day!!!

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Today is National Vanilla Pudding Day! The delicious, creamy pudding we know and love today has been around since the 19th century. Most culinary historians agree that our modern recipe evolved from custards, which date back to Ancient Rome.

Jell-O introduced its first line of instant pudding in the 1950s. The advertising campaign announcing the new product promoted it as a “busy-day dessert.”

 

To celebrate National Vanilla Pudding Day, make some delicious homemade vanilla pudding from scratch, or from an instant mix! For an extra special treat, pair it with fresh fruit or chocolate.

Credit: Punchbowl, Daily of the Day

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Happy National Quiche Lorraine Day!!! – Quiche Lorraine Recipe

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Ingredients

1/2 (15-ounce) package refrigerated piecrusts

8 bacon slices, cut into 1/2-inch pieces

4 green onions, chopped

2 cups (8 ounces) shredded Swiss cheese, divided

6 large eggs

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

Preparation

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Bake at 400° for 7 minutes; remove from oven.

Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.

Credit: My Recipes

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Happy National Devil’s Food Cake!!! – Devil’s Food Cake with Chocolate Fudge Frosting Recipe

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Ingredients

1/2 cup butter, softened

2-1/4 cups packed brown sugar

3 eggs

1-1/2 teaspoons vanilla extract

3 ounces unsweetened chocolate, melted and cooled slightly

2-1/4 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup (8 ounces) sour cream

1 cup water  

 FROSTING:

1/2 cup butter, cubed

4 ounces unsweetened chocolate, chopped 

3-3/4 cups confectioners’ sugar

 1/2 cup whole milk

 2 teaspoons vanilla extract

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
  • Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners’ sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.

Credit: Taste of Home

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There goes my Diet!!! – S’mores Oreos (What are your Vices?)

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Credit: Michael De Souza

According to the LA TimesNabisco’s newest flavor includes a graham cracker-flavored cookie with a chocolate-marshmallow creme filling.  Think s’mores that have been sitting out overnight. Still good, just cold. 

The cookie taste likes a graham cracker, and the filling a mix of chocolate and the classic Oreo creme. Before you know it, you’ve eaten half the bag.  

Looking back at some of Nabisco’s recent Oreo flavors, including red velvet, watermelon, fruit punch and limeade, it’s safe to say the s’mores cookies are a step in the right direction.

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AMY SCATTERGOOD / LOS ANGELES TIMES

The new Oreos will be available starting May 22 for a limited time and retail for $4.49. 

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If you don’t like Spiders, then don’t go to Australia cause it’s raining Spiders!!! (Science is Awesome)

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Millions of baby spiders seemed to be falling from the sky, covering the vegetation with their silk!

According to NBC News, millions of tiny spiders recently fell from the sky in Australia, alarming residents whose properties were suddenly covered with not only the creepy critters, but also mounds of their silky threads. But that’s not where the frightful news ends: Experts say that such arachnid rains aren’t as uncommon as you might think.

This month’s spider downpour in the country’s Southern Tablelands region is just the most recent example of a phenomenon commonly known as “spider rain” or, in some circles, “angel hair,” because of the silky, hairlike threads the spiders leave behind.

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“Ballooning is a not-uncommon behavior of many spiders. They climb some high area and stick their butts up in the air and release silk. Then they just take off,” Vetter told Live Science. “This is going on all around us all the time. We just don’t notice it.”

The reason people don’t usually notice this ingenious spider behavior is that it’s not common for millions of spiders to do this at the same time, and then land in the same place, said Todd Blackledge, a biology professor at the University of Akron in Ohio.

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“In these kinds of events [spider rains], what’s thought to be going on is that there’s a whole cohort of spiders that’s ready to do this ballooning dispersal behavior, but for whatever reason, the weather conditions haven’t been optimal and allowed them to do that. But then the weather changes, and they have the proper conditions to balloon, and they all start to do it,” Blackledge told Live Science.

Happy National Cheese Soufflé Day!!! – Classic Cheese Soufflé Recipe

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INGREDIENTS

  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup whole milk
  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons unbleached all purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites
  • 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

PREPARATION

Position rack in lower third of oven and preheat to 400_F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.

Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.

Place dish in oven and immediately reduce oven temperature to 375_F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

Credit: Epicurious

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This is your chance to Post on BLW!!! – Share your Thoughts, Stories & Ideas with us!!!

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35 Years Later – The Eruption of Mount St. Helens (Science is Awesome)

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Photo by USGS.

In 1980 a major volcanic eruption occurred at Mount St. Helens, a volcano located in the state of Washington, United States. The eruption was the only significant one to occur in the contiguous 48 U.S. states since the 1915 eruption of Lassen Peak in California. The eruption was preceded by a two-month series of earthquakes and steam-venting episodes, caused by an injection of magma at shallow depth below the volcano that created a huge bulge and a fracture system on the mountain’s north slope. An earthquake at 8:32:17 a.m. on Sunday, May 18, 1980, caused the entire weakened north face to slide away creating the largest landslide ever recorded. This suddenly exposed the partly molten, gas- and steam-rich rock in the volcano to lower pressure. The rock responded by exploding a hot mix of lava and pulverized older rock toward Spirit Lake so fast that it overtook the avalanching north face.

An eruption column rose 80,000 feet into the atmosphere and deposited ash in 11 U.S. states. At the same time, snow, ice and several entire glaciers on the volcano melted, forming a series of large lahars (volcanic mudslides) that reached as far as the Columbia River, nearly 50 miles to the southwest. Less-severe outbursts continued into the next day, only to be followed by other large, but not as destructive, eruptions later in 1980.

Fifty-seven people were killed, including innkeeper Harry R. Truman, photographer Reid Blackburn and geologist David A. Johnston. Hundreds of square miles were reduced to wasteland causing over a billion U.S. dollars in damage, thousands of game animals were killed, and Mount St. Helens was left with a crater on its north side. At the time of the eruption, the summit of the volcano was owned by the Burlington Northern Railroad, but afterward the land passed to the United States Forest Service. The area was later preserved, as it was, in the Mount St. Helens National Volcanic Monument.

National Chocolate Chip Day!!! (May 15th) – Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze

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INGREDIENTS

DIRECTIONS

  • In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
  • Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
  • Place dough on a sheet of wax paper and refrigerate at least 1 hour.
  • Preheat oven to 350°F.
  • Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
  • Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.

Credit: Food.com

Happy Flashback Friday!!! – The Thrill Is Gone (Rest in Peace) B. B. King

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