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Side Dishes For Those Barbecues

Summer often means barbecue time. Although we are in winter in Australia and looking for warming curries, stews and casseroles, I know in the Northern hemisphere you are in summer. If you’re like me you’re often casting around for different salads or side dishes to go with the barbecued meats. Here are two great side dishes using potatoes. Minted potatoes Ingredients 2 pounds boiled new potatoes 1 Spanish onion 2 ounces margarine or butter 1 tablespoon gluten free plain flour 1 and a quarter cups gluten free vegetable stock 1 and a quarter cups evaporated milk Half cup parsley chopped … Continue reading →

The Pets Blog Week in Review for Oct 8-14

Today marks the middle of the month. Say what? Didn’t it just start? Where the heck is the time going? I have no idea, but if you’ve been as busy as I have and didn’t have time to stay on top of the Pets Blog this week, no worries. Here’s the Week in Review that summarizes what Aimee and I wrote about on: Monday, October 8 In honor of Adopt a Shelter Dog Month, I gave six reasons why you’ll never regret adopting a dog. Aimee’s been doing a great job with a series of blogs on tropical fish, in … Continue reading →

Gold Barb

The cherry barb isn’t the only good beginner fish in the same family. The gold barb is another hardy freshwater fish that would make a great addition to a beginner tropical aquarium. This is a long lived tropical fish — expect your gold barb to live between five and seven years! The gold barb is colorful — not only golden in color as the name might suggest. The body is mostly gold but will have dark or black patches running down the sides of the body. It is a relatively small fish that won’t grow to more than three inches … Continue reading →

Raspeberry-Bluebarb Cobbler Crunch Pie

As summer fruit is in season, bakers everywhere are ogling the produce section planning their next pie. Okay. . .maybe it’s just me ogling the produce section but I seriously, seriously love spring and summer when the juiciest fruit comes out in abundance. I have no reason for sharing this recipe with you, other than it simply looked delicious. I mean who wouldn’t love rhubarb, blueberries and raspberries together? (This recipe was modified from Cooking Pleasures magazine, June/July 2007 issue.) First you’ll need dough to make the perfect pie crust! You’ll also need: 2 cups of rhubarb cut into 1/2 … Continue reading →

Rhubarb Mallow Cobbler

I love it when rhubarb is in season. It is one of my favorite fruits to cook with. I always buy it fresh because I think that the tartness of the fresh fruit really comes through with fuller flavor than when you buy it frozen, however any of the recipes below can use frozen rhubarb as well. When using frozen rhubarb, measure it frozen and then let it thaw completely before adding it to the recipe. Drain the rhubarb but there is no need to press the liquid out. Fresh rhubarb is generally available from early winter to early summer. … Continue reading →

Barbie in The Twelve Dancing Princesses (2006)

In this, the most recent release in the Barbie movie series, our golden girl stars as Genevieve, the seventh of twelve daughters born to a loving king and queen. Unfortunately, the queen has passed away, leaving the king alone to raise the children, but he’s done fairly well on his own. Each girl has their own personality and their own talents, and their days are spent developing those talents. Each afternoon they gather together to dance, a tradition their mother began. She loved dancing and even had a pavilion built outside the castle for that purpose. The king begins to … Continue reading →

Barbie in The Princess and the Pauper (2004)

Next in the Barbie movie series is “The Princess and the Pauper.” Anneliese is a princess, used to being pampered and dressed in the finest clothes. Her day is scheduled, she must be perfect at all times, and she is engaged to be married to the king of a nearby kingdom. She longs for her freedom. Every night she dreams about what it would be like to do whatever she wanted to do for just one day, but that chance is never given to her. In the meantime, she has fallen in love with Julian, her tutor, but she knows … Continue reading →

Playing the Numbers Game

It’s dinnertime and you’re frantically scrambling to get your three kids under six years old fed before you have to get the oldest to his soccer game and the middle one to the barber.  You swing into McDonald’s, order, squeeze into a booth, divvy up a 20-piece McNuggets amongst your offspring, and then quickly shove the first meal of your day down your gullet. What’s the last thing you’re thinking about during this manic mealtime? Well, other than wondering if Kate Middleton is breastfeeding Prince George. That’s right; calories. Those numbers, which are now posted on many restaurant menus in … Continue reading →

In Memoriam 2012 – Part 5

The list of those we lost in 2012 continues: August 2012 6 – Marvin Hamlisch – Respiratory Arrest (68) Hamlisch was an American composer and conductor who was part of the elite EGOTs – someone who has won an Emmy, Grammy, Oscar, and Tony award.  He also won a Pulitzer Prize and two Golden Globes. He composed the theme song “The Entertainer” for The Sting and “The Way We Were” from the Barbra Streisand film. 14 – Ron Palillo – Heart Attack (63) Juan Epstein wasn’t the only Sweathog (“Welcome Back, Kotter”) that was lost this year.  Ron Palillo played … Continue reading →

Free Books for Your Kindle – Week of March 23, 2012

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The Amazon Kindle is an extremely convenient tool for people who love to read. It allows you to carry several books with you in digital format, which means that they take up much less space than the paper version. Amazon also has plenty of books that you can download for free, legally, from the Amazon.com website. Everything Jacqueline Kennedy Onassis Book by Kathleen Tracy, is FREE to download onto your Kindle right now. The full title continues with “A portrait of an American icon”. It is part of the Everything Profiles series. The Wife of Reilly is a novel that … Continue reading →