Friday, November 25, 2011

P. S. The basic ingredient is FISH OIL.

WD-40 who knew? 'Water Displacement #40' The product began from a search for a rust preventative solvent and degreaser to protect missile parts. WD-40 was created in 1953 by three technicians at the San Diego Rocket Chemical Company. Its name comes from the project that was to find a 'water displacement' compound.. They were successful with the fortieth formulation, thus WD-40. The Convair Company bought it in bulk to protect their atlas missile parts.


Ken East (one of the original founders) says there is nothing in WD-40 that would hurt you. When you read the ' shower door' part, try it. It's the first thing that has ever cleaned that spotty shower door. If yours is plastic, it works just as well as glass. It's a miracle! Then try it on your stove top .... Viola! It's now shinier than it's ever been. You'll be amazed.
Here are some other uses:

1. Protects silver from tarnishing..
2. Removes road tar and grime from cars.
3. Cleans and lubricates guitar strings.
4. Gives floors that 'just-waxed' sheen without making them slippery.
5. Keeps flies off cows.
6. Restores and cleans chalkboards.
7. Removes lipstick stains.
8. Loosens stubborn zippers.
9. Untangles jewelry chains.
10. Removes stains from stainless steel sinks.
11. Removes dirt and grime from the barbecue grill.
12. Keeps ceramic/terra cotta garden pots from oxidizing.
13. Removes tomato stains from clothing.
14. Keeps glass shower doors free of water spots.
15. Camouflages scratches in ceramic and marble floors.
16. Keeps scissors working smoothly.
17. Lubricates noisy door hinges on vehicles and doors in homes.
18. It removes black scuff marks from the kitchen floor! Use WD-40 for those nasty tar and scuff Marks on flooring. It doesn't seem to harm the finish and you won't have to scrub nearly as Hard to get them off. Just remember to open some windows if you have a lot of marks.
19. Bug guts will eat away the finish on your car if not removed quickly! Use WD-40!
20. Gives a children's playground gym slide a shine for a super fast slide.
21. Lubricates gear shift and mower deck lever for ease of handling on riding mowers.
22. Rids kids rocking chairs and swings of squeaky noises.
23. Lubricates tracks in sticking home windows and makes them easier to open.
24. Spraying an umbrella stem makes it easier to open and close.
25. Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers.
26. Restores and cleans roof racks on vehicles.
27. Lubricates and stops squeaks in electric fans
28. Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling.
29. Lubricates fan belts on washers and dryers and keeps them running smoothly.
30. Keeps rust from forming on saws and saw blades, and other tools.
31. Removes splattered grease on stove.
32. Keeps bathroom mirror from fogging.
33. Lubricates prosthetic limbs.
34. Keeps pigeons off the balcony (they hate the smell).
35. Removes all traces of duct tape.
36. Folks even spray it on their arms, hands, and knees to relieve arthritis pain.
37. Florida 's favorite use is: 'cleans and removes love bugs from grills and bumpers.'
38. The favorite use in the state of New York , WD-40 protects the Statue of Liberty from the elements.
39. WD-40 attracts fish. Spray a little on live bait or lures and you will be catching the big one in no time. Also, it's a lot cheaper than the chemical attractants that are made for just that purpose. Keep in mind though, using some chemical laced baits or lures for fishing are not allowed in some locations.
40. Use it for fire ant bites. It takes the sting away immediately and stops the itch.
41. WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag.
42. Also, if you've discovered that your teenage daughter has washed and dried a tube of lipstick with a load of laundry, saturate the lipstick spots with WD-40 and rewash. Presto! The lipstick is gone!
43. If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start.

P. S. The basic ingredient is FISH OIL.

GUESS THAT'S WHY IT STINKS SO BAD!

Turkey and Cranberry Ravioli Recipe.Turkey and Cranberry Ravioli

Recipes from Giada De Laurentiis

Chicken Piccata


Turkey and Cranberry Ravioli

Ingredients
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions

To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Thanksgiving Leftover Pie

Turkey Pot Pie
Adapted from Ina Garten

Ingredients
For the filling:

2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4-1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced or mashed
1 teaspoon thyme, finely chopped

For the pastry:

1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
1.In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.

2.Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.

3.For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.

4.Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.

5.Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

6.Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.

7.Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Serves 4-6.

Thursday, November 24, 2011

Happy Thanksgiving



TWAS THE NIGHT OF THANKSGIVING,

BUT I JUST COULDN'T SLEEP.

I TRIED COUNTING BACKWARDS,

I TRIED COUNTING SHEEP.



THE LEFTOVERS BECKONED -

THE DARK MEAT AND WHITE,

BUT I FOUGHT THE TEMPTATION

WITH ALL OF MY MIGHT.


TOSSING AND TURNING WITH ANTICIPATION,

THE THOUGHT OF A SNACK BECAME INFATUATION.

SO, I RACED TO THE KITCHEN, FLUNG OPEN THE DOOR,

AND GAZED AT THE FRIDGE, FULL OF GOODIES GALORE.

GOBBLED UP TURKEY AND BUTTERED POT ATOES,

PICKLES AND CARROTS, BEANS AND TOMATOES.



I FELT MYSELF SWELLING SO PLUMP AND SO ROUND,

'TIL ALL OF A SUDDEN, I ROSE OFF THE GROUND.

I CRASHED THROUGH THE CEILING, FLOATING INTO THE SKY,

WITH A MOUTHFUL OF PUDDING AND A HANDFUL OF PIE.

BUT, I MANAGED TO YELL AS I SOARED PAST THE TREES....

HAPPY EATING TO ALL - PASS THE CRANBERRIES, PLEASE.




MAY YOUR STUFFING BE TASTY,

MAY YOUR TURKEY BE PLUMP.

MAY YOUR POTATOES 'N GRAVY HAVE NARY A LUMP.

MAY YOUR YAMS BE DELICIOUS.

MAY YOUR PIES TAKE THE PRIZE,

MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS!!



HAPPY THANKSGIVING TO ALL



Thursday, November 10, 2011


From Linda Cicero’s Cook’s Column
Perfect Pumpkin Cupcake with Vanilla Bean Butter Cream

For the cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Seeds from 1 vanilla bean, split and scraped

For the vanilla bean butter cream:
8 ounces cream cheese
1 stick unsalted butter
Seeds from 2 vanilla beans, split and scraped
2 teaspoons vanilla
4 cups confectioners’ sugar


Note:

After you scrape the seeds from the split vanilla beans, you can put the empty pods into a
container of sugar to make vanilla sugar for another use.
Heat oven to 325 degrees. Line two cupcake tins with paper liners In a saucepan, melt the
butter over medium-low heat and continue to cook, swirling occasionally, until butter turns
golden brown. Skim foam from top. Remove butter from heat, pour into bowl and let cool.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl,
whisk together the pumpkin puree, both sugars, eggs, vanilla seeds, vanilla and
brown-butter mixture, Add the flour mixture, and whisk until just combined. Divide batter
evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through,
until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool completely before removing cupcakes. Frost with Vanilla Bean Buttercream.
Makes 24 cupcakes.

To make frosting: Cream butter and cream cheese together. Add vanilla seeds and vanilla
and mix thoroughly. Add confectioners’ sugar one cup at a time and whisk until fluffy.

Per serving: 288 calories (47 percent from fat), 15.3 g fat, (9.3 g saturated fat, 3.9 g monounsaturated fat), 56 mg cholesterol, 2.4 g protein, 36 g carbohydrates, 0.6 g fiber, 130 mg sodium.


Read more: http://www.miamiherald.com/2011/11/10/2493945/perfect-pumpkin-cupcake-with-vanilla.html#ixzz1dM5NBjzq
 
I made these today and they are soo good.
If you like pumpkin try out Linda's Recipe

Sunday, November 6, 2011

Flower card

What to do with all that extra paper this winter
Here is a wonderful idea and link