In an effort to curb the trend of removing comments from blogs, here are a few tips on comment leaving to share with your readers.
I know that you all are busy and deterred from commenting because of:
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1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme
In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.
Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.
Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.
Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.
Serve dish garnished with fresh thyme leaves!
Credit: Bev Cooks
Amy Schumer — Booed by Donald Trump Fans at Tampa Show
Amy disses TRUMP, brings supporter on stage, gets booed and Fans leave.
Would you leave? Was she in the wrong? Were the fans wrong for leaving?
I walk into the first grade classroom of my newest teacher, her first year. A black line drawing of a turtle, its shell a patchwork of random designs and doodles, is projected on the large screen. Excited and smiling, she skips toward me and beams; It’s a directed art lesson. Across the classroom every desk top is covered with large white art paper. Each sheet an interpretation, every child’s personality reflected in freehand design. Small tight curlicues, large circles and patterned squiggles, tiny turtles drawn hugging the bottom edge of the page and large bold turtles filling the paper, corner to corner. As I crouch between the desks, commenting on their little masterpieces, I am peppered with requests, look at mine, did you see my turtle, do you like it?, I’m an artist too. I happily and sincerely shower them with praise. They smile knowing I am…
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QUICK DOUBLE CHOCOLATE CUPCAKES
1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
White Faux Buttercream:
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy
Far away in the woods
There lived a lioness
She was wild and fierce
Terrifying and scary
The queen of jungle!
All and one bowed to her
And would get out of way
Whenever she went out.
She was a mother too.
Soft and loving
Caring and affectionate
She played with her cubs.
She milk fed them
But now they were growing.
She needed to feed them more
So she killed.
She needed to feed their father
So she hunted.
After all, the father
Took care of her kids.
What ever was left
She ate herself,
She, too, had to survive.
In the same forest
There lived a goat too.
She was not wild
And she was not fierce
Nor was she the queen of jungle.
She was a common citizen
Or, a subject
To the royal family.
But, she too was a mother,
She too breast fed her…
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LOADED CHICKEN CARBONARA
6 slices bacon, chopped
1 1/2 pounds skinless, boneless chicken breast halves
Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.