Archive for August 10th, 2012
Posted on: August 10, 2012
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just make sure that in the experiement of your life
that you are the designer and not some one else’s lab rat
Posted on: August 10, 2012
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I don’t understand why so many Americans seem to want to return to a civil war state because you know what christian pastors and soldiers
Gays and Lesbians are not going to go away or quietly into night
neither are atheists and more than that
not all straight people are like you – most straight people are willing and able to work and play with others in the same society as themselves.
maybe you should focus on you and consider the morality of calling for the murder of any of the people you assert are made by your god
and consider that it’s not up to you to know our purpose or make decisions about the lives of other people. Mind you own business and clean up your own back yard.
Posted on: August 10, 2012
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absolutely
When we are learning to drive
and our car begins to veer out
of our lane, we turn the wheel
to make a correction. We do not
fret that we did something “wrong,”
or “bad,” but simply observe
that we are moving away from
our intended path and make the
necessary adjustments to bring
us back in alignment with our destination.
Our judgments often magnify our
negative image of ourselves
and others. Let’s be kinder;
each of us is learning. Give
space to make mistakes which
help us understand another
perspective of the lesson.
Our destination is the same,
though we drive various cars
and take different roads,
All is One. This truth is eternal.
Zabaglione
Posted on: August 10, 2012
This impressive custard-like Italian dessert sounds really fancy but it couldn’t be easier to make – and there’s no baking required.
INGREDIENTS
4 egg yolks
2 tbsp. sugar
1/4 cup marsala wine
Fresh fruit, such as berries or figs, for serving
PREPARATION
Add egg yolks, maple syrup, sugar and marsala to a large stainless steel bowl and place over a double boiler with simmering water. Whisk vigorously until mixture is thick, about 5 minutes. To check if zabaglione is thick enough, lift some of the mixture with the whisk and let it fall back into the bowl, if the mixture is thick enough, a ribbon will form on the surface and slowly disappear back into the mixture. (This is known as the ribbon stage.)
Transfer to serving glasses and garnish with fresh fruit. Serve warm.
Vegetable Goat Cheese Terrine
Posted on: August 10, 2012
- In: Cooking | Entertaining | Healthy Body | Healthy Home | raw food | veggie foods
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by Susan Back, Kelowna BC
Vegetable Goat Cheese Terrine.
A slice of this cool vegetarian terrine is heavenly on a warm evening. With layers of eggplant, zucchini, red pepper and goat cheese, this dish is easy to make and very impressive. You can use two different coloured sweet peppers for really
dazzling
presentation.
1/4 cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) dried oregano
1 clove garlic, minced
2 zucchinis
2 sweet red peppers
1 lb (454 g) eggplant, (about 1 large)
2 pkg (each 4.5 oz/130 g) goat cheese, softened
3 tbsp (45 mL) chopped parsley or basil
1 tbsp (15 mL) milk 1 green onion, choppe
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Cut piece of cardboard same size as inside top of 8- x 4-inch (1.5 L) loaf pan; covercardboard with plastic wrap. Line pan with plastic wrap, leaving enough overhang to
cover top. Set asid
In large bowl, whisk together oil, oregano and garlic; set asid
Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices. Core and seed red peppers; cut into quarters. Cut eggplant crosswise into 1/4-inch (5 mm) thick slices. Add vegetables to bowl and toss to coat.
Place zucchini and peppers on greased grill over medium heat or under broiler; close lid and grill, turning once, until tender and skins on peppers are charred, about 12 minutes. Let cool enough to handle; peel skin from peppers. Set aside.
Place eggplant on grill or under broiler; close lid and grill, turning once, until browned and tender, 5 minutes. Let cool.
Meanwhile, in bowl, mix together goat cheese, 2 tbsp (25 mL) of the parsley, milk, onion, salt and pepper.
Arrange one-third of the eggplant in even layer in prepared pan; top with half of the zucchini, cutting to fit if necessary. Spread with half of the goat cheese mixture. Top with peppers, then half of the remaining eggplant. Spread with remaining goat cheese mixture. Top with remaining zucchini, then eggplant.
Fold over plastic wrap overhang to cover terrine completely. Place prepared cardboard on top of pan; weigh down with heavy can. Place pan on rimmed baking sheet to catch any overflow; refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove cardboard and uncover; turn out onto cutting board and peel off plastic wrap. Using sharp serrated knife, cut into 1-inch (2.5 cm) thick slices. Arrange on serving plate; sprinkle with remaining parsley.
Living Well 