Tag: TMC Meta

Cross posted from The Stars Hollow Gazette

Loosen your belts and check your blood sugar. I plan on trying this recipe with the chocolate version of chocolate chip cookies.

Ingredients:

• 1 cup (2 sticks) softened butter

• 3/4 cup packed light brown sugar

• 1 cup granulated sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 3 1/2 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 cups semi-sweet chocolate chips

• 1 package Double Stuff Oreo cookies

Directions:

Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes 24 gigantic cookies

Prep: 25 minutes

Cook: 13 minutes

from Amandeleine, originally from Picky Palate

Cross posted at The Stars Hollow Gazette

Mothers’ Day was officially established as a holiday in the United States by Pres. Woodrow Wilson on May 9, 1914.

The earliest call for the establishment of Mother’s Day in the US came in 1870 with the “The Mother’s Day Proclamation” written by Julia Howe, a prominent American abolitionist, social activist, and poet. It was a pacifist reaction to the US Civil War and the Franco-Prussian War. It was Ms. Howe’s belief that women had a responsibility to shape society at a political level.

Arise, then, women of this day!

Arise all women who have hearts,

Whether your baptism be that of water or of tears

Say firmly:

“We will not have great questions decided by irrelevant agencies,

Our husbands shall not come to us reeking of carnage,

For caresses and applause.

Our sons shall not be taken from us to unlearn

All that we have been able to teach them of

charity, mercy and patience.

“We women of one country

Will be too tender of those of another country

To allow our sons to be trained to injure theirs.”

From the bosom of the devastated earth a voice goes up with

Our own. It says, “Disarm, Disarm!”

The sword of murder is not the balance of justice!

Blood does not wipe out dishonor

Nor violence indicate possession.

As men have of ten forsaken the plow and the anvil at the summons of war.

Let women now leave all that may be left of home

For a great and earnest day of counsel.

Let them meet first, as women, to bewail and commemorate the dead.

Let them then solemnly take counsel with each other as to the means

Whereby the great human family can live in peace,

Each bearing after his own time the sacred impress, not of Caesar,

But of God.

In the name of womanhood and humanity, I earnestly ask

That a general congress of women without limit of nationality

May be appointed and held at some place deemed most convenient

And at the earliest period consistent with its objects

To promote the alliance of the different nationalities,

The amicable settlement of international questions.

The great and general interests of peace.

Originally published as part of a series on History at Docudharma.

Cross posted at The Stars Hollow Gazette

Beltane, the old Gaelic name for the month of May, is the last of the three Wiccan spring fertility festivals, the others being Imbolc and Ostara. Beltane is the second principal Celtic festival (the other being Samhain). Celebrated approximately halfway between Vernal (spring) equinox and the midsummer (Summer Solstice). Beltane traditionally marked the arrival if summer in ancient times. It is one of eight solar Sabbats.

Beltane, like Samhain, is a time of “no time” when the veils between the two worlds are at their thinnest. No time is when the two worlds intermingle and unite and the magic abounds! It is the time when the Faeries return from their winter respite, carefree and full of faery mischief and faery delight. On the night before Beltane, in times past, folks would place rowan branches at their windows and doors for protection, many otherworldly occurrences could transpire during this time of “no time”. Traditionally on the Isle of Man, the youngest member of the family gathers primroses on the eve before Beltane and throws the flowers at the door of the home for protection. In Ireland it is believed that food left over from May Eve must not be eaten, but rather buried or left as an offering to the faery instead. Much like the tradition of leaving of whatever is not harvested from the fields on Samhain, food on the time of no time is treated with great care.

When the veils are so thin it is an extremely magical time, it is said that the Queen of the Faeries rides out on her white horse. Roving about on Beltane eve She will try to entice people away to the Faeryland. Legend has it that if you sit beneath a tree on Beltane night, you may see the Faery Queen or hear the sound of Her horse’s bells as She rides through the night. Legend says if you hide your face, She will pass you by but if you look at Her, She may choose you. There is a Scottish ballad of this called Thomas the Rhymer, in which Thomas chooses to go the Faeryland with the Queen and has not been seen since.

Tonight, when the Beltane fires are lit, there will be some sadness in out hearts. A good man, and one of my favorite DFH activists, Ben Masel has passed through that thin veil to the Summerlands.

Ben was from Wisconsin and the perennial candidate for public office, including the US Senate. He was diagnosed earlier this year with lung cancer and was in the hospital when the protests in Madison started. Against all advice, he left the hospital to join the protest. he diaried them at Daily Kos, he tweeted and documented the events on his FaceBook page.

I met him in Pittsburgh and looked forward to seeing him this June. We exchanged e-mails and private tweets about his health and the wisdom of leaving the hospital to join the protests in Wisconsin. It was what he wanted to do in the time he had, while he still could.

I can still feel his hug when we met. He will always be in my heart.

He will be remembered tonight when we light the Beltane fires.

May the Goddess guide him on his journey to the Summerlands. May his family and friends find Peace.

Blessed be. The Wheel Turns.

Cross posted from The Stars Hollow Gazette

In case you still have a few slices of that ham left and are truly sick of ham sandwiches, don’t let it go to waste. Here’s an easy recipe that can make use of those last few slices.

Ingredients:

* 1/3 oz. dried porcini mushrooms or 6oz. fresh button mushrooms

* 2 tablespoons unsalted butter, if using fresh mushrooms, plus 6 tbsp.

* 12 oz Rigatoni

* 1/3 cup all purpose flour

* 2 1/2 cups of milk (low fat is fine)

* pinch of freshly grated nutmeg

* salt and freshly ground pepper to taste

* 4 oz of Fontina or Swiss cheese, cut into julienne strips

* 6 oz ham, roughly chopped

Preparation:

If using porcini, place in a bowl with lukewarm water ans soap until softened about 30 minutes. Drain. squeeze out excess water and chop finely; set aside. . If using fresh mushrooms, cut off and discard the stems, wipe clean with a towel and thinly slice. In a frying pan over medium heat, melt 2 tbsp. butter. Add the sliced mushrooms and sauté fir 2 minutes. Remove from heat.

 In a large pot bring 5 quarts of salted water to a boil. Add rigatoni and cook for about 6 minutes; they should be very al dente. Drain the pasta and transfer to a bowl. Ass 2 1/2 tbsp of the butter and toss well.

Preheat an oven to 350 F. In a sauce pan melt 2 1/2 tbsp. of the butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from the heat, ass the porcini or fresh mushrooms, sprinkle with the nutmeg and stir well. Season to taste with salt and pepper.

Grease an 8 by 12 inch oven proof dish with the remaining butter. Arrange 1/3 of the rigatoni in the dish. Sprinkle one third of the cheese and ham over the top and spoon on one third of the sauce. Repeat the layers in the same order two more times, ending with sauce.

Place in the oven and bake until heated through and bubbly, about 20 minutes. Serve at once.

Serves 6

My daughter says to increase the sauce by half for a creamier dish

Cross posted from The Stars Hollow Gazette

The holiday is over, besides the candy, you most likely have a refrigerator full of leftovers and one of them may be a ham bone. Don’t throw it out just yet, there is still another use for it, soup. Served with a salad and a hearty bread, these soups make a hearty, nutritional meal meal that is also budget conscious. Accompanied by a good beer, this is real comfort food on a chilly Spring evening.

One soup recipe that uses a ham bone has been served in the US Senate for over 100 years. The current version does not include potatoes but I like tradition in this case. I also would add a cheese clothe sachet of bay leaf, parsley, peppercorn and thyme for flavor. I also use chicken broth in place of the water. You can play with your own seasoning to taste.

1 lb. dry navy beans

1 ham bone with meat

Soak beans overnight in 3 quarts water. Drain. In a large soup pot put ham bone and beans. Add 2 quarts cold water and simmer for 2 hours. Add:

4 cups mashed potatoes, minimum (more makes soup thicker)

3 medium onions, chopped

2 garlic buds, minced

2 stalks celery, chopped

4 tbsp. fresh parsley, chopped

1 tsp. salt (optional)

1/4 tsp. pepper

Simmer all for 1 hour more.

And then there is the real traditional that has been around forever. There are numerous versions of this recipe, this one uses ham hocks but the left over ham bone can be substituted.

Ingedients:

  2 meaty ham hocks (1 3/4 lb total)

   16 cups water

   4 large carrots

   1 large onion, chopped

   2 celery ribs, chopped

   5 tablespoons olive oil

   1 lb dried split peas (2 1/4 cups), picked over and rinsed

   1 teaspoon table salt

   1/4 teaspoon black pepper

   5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)

   1 teaspoon kosher salt

   1 cup frozen peas (not thawed)

Preparation:

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.

Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).

Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 400°F.

While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.

Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.

Serve soup with croutons.

Cooks’ notes:

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

· Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

I was raised by the sea and seafood has been a main part of my diet. When I was a kid, my Dad and I spent weekends at the beach nearly year round. We would catch out own bate, fish, dig for clams and set crab traps near the sea wall that lined the inlet. That was back when the water was clean. now all of my seafood comes from the local supermarket that has an excellent department and a manager that is quite knowledgeable.

One of my favorite dishes is Crab cakes. Crab Cakes are an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, or grilled. They can be served on a bun or, as in the recipe here, on a bed of lettuce either as an appetizer of main dish depending on how big they’re made. The ones in this recipe are sautéed.

Maryland Crab Cakes are the official food of The Preakness Stakes, the second jewel of the United States Triple Crown of Thoroughbred Racing, a horse race that is run on the third Saturday of May each year.

Ingredients

Vinaigrette

   1/2 cup grapeseed oil (I use a good extra virgin olive oil)

   1/4 cup fresh lemon juice

   1 tablespoon minced fresh dill

   1 tablespoon minced fresh tarragon

   1 tablespoon minced fresh cilantro

   1 tablespoon minced green onion

   1/2 teaspoon Dijon mustard

Crab cakes

   1/4 cup mayonnaise

   1/4 cup minced green onions

   2 large egg yolks

   2 tablespoons fresh lemon juice

   4 teaspoons minced fresh dill

   4 teaspoons minced fresh tarragon

   4 teaspoons minced fresh cilantro

   1 tablespoon Dijon mustard

   1 tablespoon finely grated lemon peel

   1/4 teaspoon ground black pepper

   1 pound blue crabmeat or Dungeness crabmeat

   2 cups panko (Japanese breadcrumbs),* divided

   2 tablespoons (or more) butter

   2 tablespoons (or more) grapeseed oil (Canola oil is a good substitute)

   2 5-ounce containers herb salad mix

   Fresh dill sprigs

   Fresh tarragon sprigs

   Fresh cilantro sprigs

   *Available in the Asian foods section of supermarkets and at Asian markets.

Preparation

For vinaigrette:

Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill.

For crab cakes:

Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

I am gong to very honest with all of you. It’s your choice whether this site continues. I need to know what the community wants to do. Commenting and content have been sparse, except for a few devoted members and I appreciate and thank them for their work.

When I stepped in here in January, the site was already in decline and had been since last June. I suppose there are factors that have gone into that dynamic, I wouldn’t know, since my last comment here was on June 6th. I didn’t read anything here until I was told about buhdy’s diary in November and I didn’t comment until the site was transfered to me. The offer was made to keep the “lights on” for those whom had vested so much time and energy into writing, reading and comments, for those whom wanted to stay, for those to whom this was “home”.

My original intent was to remain in the background after the essay letting you all know that the site would stay active. That might have been a better idea than I thought. So except for the daily Stars Hollow Gazette Review and the occasional administrative duties, I will no longer be posting here. You all know where to find me and I will be still reading the essays and the comments.

This is about you and what you want to happen to Docudharma.  

I love sweet potatoes and not just at Thanksgiving. I like them baked, boiled and mashed and dipped in tempura batter and fried. They are great in breads and baked desserts. They are very nutritional, an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. Sweet potatoes are native to Central America, grown in the Southern US states since the 16th century and are in the same family of plants as Morning Glories. The plant is a trailing vine with a large tuberous root.

Sweet Potatoes are often confused with yams which are native to Africa and relate to lilies and grasses. Even though they are both flowering plants, botanically they are different.

The U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!

A couple of Thanksgivings ago, my daughter decided to ditch the “traditional” candied version topped with marshmallow that would put a normal person into a diabetic coma and went “surfing” for something different. The recipe she found now makes it to our table more often than once a year. It is still sweet but not overwhelming. It’s great served as a side with pork or ham, as well as turkey. Nummy as a midnight snack with a little whipped cream, too.

Ingredients:

   4 pounds red-skinned sweet potatoes

   1/2 cup whipping cream

   6 tablespoons (3/4 cup) butter

   1/4 cup pure maple syrup

   2 tablespoons bourbon

   1 1/2 teaspoons ground cinnamon

   1 teaspoon ground allspice

   3/4 teaspoon ground nutmeg

   1 cup walnuts, toasted, chopped

Preparaton:

Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.

Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper.

DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.

Elizabeth Taylor was not only a great actress and beautiful woman but an activist and a humanitarian. It was through her actions and advocacy that we have come so far with combating the spread of HIV and finding a prevention. We still have a long way to go. She will be greatly missed.

Sir Elton John sang “Don’t Let the Sun Go Down on Me” in a tribute to his friend.

Please donate to amfAR in her memory.

Cross Posted from The Stars Hollow Gazette

Since the Winter Solstice, it seems like we have been moved from one crisis to the next without no respite, many of these events overlapping the others, each one exponentially worse. Time to stop for a night and look up at the sky and breath. Tomorrow the moon will not only be full, it will be the closest it has been to Earth in 18 years, a Supermoon. Many astrologers believe it can trigger natural disasters but in actuality, it has little to no effect. The moon may effect the ocean’s tides but it is not capable of triggering devastating earthquakes or volcanic eruptions.

Native Americans have several names for March’s full moon:

As the temperature begins to warm and the ground begins to thaw, earthworm casts appear, heralding the return of the robins. The more northern tribes knew this Moon as the Full Crow Moon, when the cawing of crows signaled the end of winter; or the Full Crust Moon, because the snow cover becomes crusted from thawing by day and freezing at night.

This Supermoon is doubly special as it occurs on the last night of this long, cold snowy winter. Sunday is the Spring equinox when the night and day are equal and the earth is in balance. In mythology it is the time, that Persephone, the Greek goddess of spring, starts Her journey back to Earth and Her beloved mother, Demeter.  Each year at the end of the winter season, She returns to the surface of the earth for a joyful reunion with Her mother.  In winter, She returns to live in the Underworld as the Queen of Hades. Persephone is the goddess of death, yet with a promise of life to come. For Pagans, it is one of the eight important festivals in the Wheel of the Year.

We cannot control the Earth or slow the Wheel, we can take time to go out side, stand still a moment to look up at the night sky and breathe.

Some people say they were brother and sister, Susano-O and Amaterasu. Other people say they were meant to be husband and wife. One thing, however, was clear. They rarely agreed on even the smallest thing, and so could never tolerate the presence of the other for very long.

    And yet, despite their many differences, there was a very close bond between them, which brought them together again and again. Here is the story of one such meeting.

   The shining sun Goddess Amaterasu had a brother, Susanoo, lord of storms and of the sea.

   Susanoo was an uncontrollable man, often given to violence. When he quarreled with his sister, Susanoo lifted up Amaterasu’s beloved pony and threw it at Amaterasu and her priestesses.

   Amaterasu was so angry that she hid in the cave called Iwayado, and there was no warmth or light upon the Earth.

   The other Kami, or Goddesses and Gods, tried to lure Amaterasu out of her cave, but her anger still burned, and she refused to come out. Ame-no-Uzume, the Kami of joy, knew what to do. She placed a mirror near the entrance of the cave. Then, she did a bawdy dance, which made all of the other Kami roar with laughter. Amaterasu was still angry at her brother, the Kami of the stormy sea, but she wanted to know what made everyone laugh. She crept to the edge of the cave and peeked out at Ame-no-Uzume and, angry as she was, Amaterasu had to laugh. In that moment, a ray of her sunlight escaped from the dark cave and reflected in the mirror. Amaterasu saw her own lovely face and could no longer remain angry. She returned to the world, bringing sunlight and warmth.

May the Japanese people be soon back under Amaterasu’s warm glowing light.

h/t Hecate