Wednesday, March 21, 2007
Happy Spring! We made it! I'm so glad!
<>< <>< <>< <>< <>< <><
March 21,1963
Alcatraz, the maximum security prison
in San Francisco Bay, closed.*
******************************************
It doesn't take a lot of brains to be a criminal....In fact, intelligence could disqualify you.
Take the bank robber who tried to push open the door of the Security Federal Savings Bank in Durham, North Carolina. The masked man pounded on the door, but alarmed employees refused to open it. The robber fled, apparently not realizing that he had been pushing on
a "pull" door.*
In Hartford, Connecticut...a thief stole a purse with a cell phone in it. Police called the number, and the thief answered but neglected to turn off the phone when returning it to the purse. Police listened in and located the thief from the music playing in the store where he was shopping. "I've had a few names in my book of dumb criminals," the arresting officer said, "but this guy goes right to the top."*
Here's a kitchen tip for you: Butter the rim of the pan in which you are cooking rice or pasta to prevent the water from boiling over.*
I wanted to share with everyone an Internet site that I thought was a good one for kids. It's the Weekly Reader- online. It has activities for both kids and teens. Kids will enjoy visiting this site regularly because articles, polls, glossaries, and activities are updated to reflect national and world news.* http://www.weeklyreader.com
(Today, 4/27/2011, I was surprised to see that the online Weekly Reader isn't free and available online at no cost anymore! Doesn't that just figure! Everything changes. The sight only has options for subscriptions now. Oh, well...what can we do?)
On the last post I promised you a recipe for Crepes, and that you shall have! Here we go:
How to Make Crepes:
'Basic Crepe Batter'
4 eggs
2 1/4 cups milk
1/4 cup melted butter
1/8 teaspoon salt
2 cups flour
Combine all ingredients in a blender and blend well. Scrape sides and blend again for 10 seconds; Or you may mix all ingredients together in a mixing bowl with a whisk or mixer.
Crepes can be made in a greased 6-,7-, or 9-inch skillet or special crepe pans. If you use a crepe maker, follow the manufacturer's directions since some require the crepe to be cooked on both sides, and others just browned on one side.
If you are using a skillet, grease it with oil or butter if it is not a nonstick pan. Heat the skillet first, then pour 2 or 3 tablespoons of batter into the skillet, tilting the skillet quickly so that the batter covers the bottom of the pan before it sets. Return the skillet to medium-high heat and cook until the bottom is brown, about 1 minute. Turn the crepe carefully with a spatula and cook the other side for about 30 seconds. If the crepe tears, patch it with a little batter and continue cooking. Makes about 32 crepes.*
Crepe Fillings
Crepes can be served for breakfast, lunch, dinner, or dessert depending on the filling. The combinations are endless, so experiment and enjoy!
For simple fillings, try butter and jam; butter, sugar and lemon juice; mashed berries and sugar; sour cream and brown sugar.
(Don't forget to dust finished product with powdered sugar!)
For a heartier meal, try filling crepes with meats, vegetables, or seafood in a basic cream sauce. Leftover bits of meat and vegetables taste great wrapped in a crepe.*
Apple Filling
1/4 cup orange juice
1 teaspoon cornstarch
1/8 teaspoon nutmeg
2 cups peeled, chopped apples
2 tablespoons vanilla yogurt
1/8 teaspoon orange extract
Combine all ingredients except yogurt and orange extract in a saucepan. Cook, stirring occasionally, until apples are soft and sauce is thick. Place 3 tablespoons of filling on each crepe and roll up. Combine yogurt and orange extract and top each crepe with the mixture.
Makes enough to fill 8 crepes.*
I'm going to say goodnight now. Thank you for spending this time with me today.
Blessings! Your friend, Missygirl*
<>< <>< <>< <>< <>< <><
March 21,1963
Alcatraz, the maximum security prison
in San Francisco Bay, closed.*
******************************************
It doesn't take a lot of brains to be a criminal....In fact, intelligence could disqualify you.
Take the bank robber who tried to push open the door of the Security Federal Savings Bank in Durham, North Carolina. The masked man pounded on the door, but alarmed employees refused to open it. The robber fled, apparently not realizing that he had been pushing on
a "pull" door.*
In Hartford, Connecticut...a thief stole a purse with a cell phone in it. Police called the number, and the thief answered but neglected to turn off the phone when returning it to the purse. Police listened in and located the thief from the music playing in the store where he was shopping. "I've had a few names in my book of dumb criminals," the arresting officer said, "but this guy goes right to the top."*
Here's a kitchen tip for you: Butter the rim of the pan in which you are cooking rice or pasta to prevent the water from boiling over.*
I wanted to share with everyone an Internet site that I thought was a good one for kids. It's the Weekly Reader- online. It has activities for both kids and teens. Kids will enjoy visiting this site regularly because articles, polls, glossaries, and activities are updated to reflect national and world news.* http://www.weeklyreader.com
(Today, 4/27/2011, I was surprised to see that the online Weekly Reader isn't free and available online at no cost anymore! Doesn't that just figure! Everything changes. The sight only has options for subscriptions now. Oh, well...what can we do?)
On the last post I promised you a recipe for Crepes, and that you shall have! Here we go:
How to Make Crepes:
'Basic Crepe Batter'
4 eggs
2 1/4 cups milk
1/4 cup melted butter
1/8 teaspoon salt
2 cups flour
Combine all ingredients in a blender and blend well. Scrape sides and blend again for 10 seconds; Or you may mix all ingredients together in a mixing bowl with a whisk or mixer.
Crepes can be made in a greased 6-,7-, or 9-inch skillet or special crepe pans. If you use a crepe maker, follow the manufacturer's directions since some require the crepe to be cooked on both sides, and others just browned on one side.
If you are using a skillet, grease it with oil or butter if it is not a nonstick pan. Heat the skillet first, then pour 2 or 3 tablespoons of batter into the skillet, tilting the skillet quickly so that the batter covers the bottom of the pan before it sets. Return the skillet to medium-high heat and cook until the bottom is brown, about 1 minute. Turn the crepe carefully with a spatula and cook the other side for about 30 seconds. If the crepe tears, patch it with a little batter and continue cooking. Makes about 32 crepes.*
Crepe Fillings
Crepes can be served for breakfast, lunch, dinner, or dessert depending on the filling. The combinations are endless, so experiment and enjoy!
For simple fillings, try butter and jam; butter, sugar and lemon juice; mashed berries and sugar; sour cream and brown sugar.
(Don't forget to dust finished product with powdered sugar!)
For a heartier meal, try filling crepes with meats, vegetables, or seafood in a basic cream sauce. Leftover bits of meat and vegetables taste great wrapped in a crepe.*
Apple Filling
1/4 cup orange juice
1 teaspoon cornstarch
1/8 teaspoon nutmeg
2 cups peeled, chopped apples
2 tablespoons vanilla yogurt
1/8 teaspoon orange extract
Combine all ingredients except yogurt and orange extract in a saucepan. Cook, stirring occasionally, until apples are soft and sauce is thick. Place 3 tablespoons of filling on each crepe and roll up. Combine yogurt and orange extract and top each crepe with the mixture.
Makes enough to fill 8 crepes.*
I'm going to say goodnight now. Thank you for spending this time with me today.
Blessings! Your friend, Missygirl*
# posted by Missygirl : 6:26 PM
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