Wednesday, 31 August 2011
Dinner Plate
Tuesday, 30 August 2011
Crow's Feet
Monday, 29 August 2011
Birds and Kites
Saturday, 27 August 2011
Volcanoes of Bandung
Friday, 26 August 2011
Women's Suffrage
Thursday, 25 August 2011
Swamp Angel
Wednesday, 24 August 2011
Old Italian
Tuesday, 23 August 2011
Summer Wind
Oh! I have slipped the surly bonds of earth,
And danced the skies on laughter-silvered wings;
Sunward I’ve climbed, and joined the tumbling mirth
Of sun-split clouds, --and done a hundred things
You have not dreamed of --Wheeled and soared and swung
High in the sunlit silence. Hov’ring there
I’ve chased the shouting wind along, and flung
My eager craft through footless halls of air...
Up, up the long, delirious, burning blue
I’ve topped the wind-swept heights with easy grace
Where never lark or even eagle flew --
And, while with silent lifting mind I’ve trod
The high untrespassed sanctity of space,
Put out my hand, and touched the face of God.
Monday, 22 August 2011
Century of Progress
Saturday, 20 August 2011
Battlefield
Friday, 19 August 2011
Airplane
Thursday, 18 August 2011
August
Salade Nicoise
1 head iceberg lettuce, torn
1 head Romaine, torn
1 red onion, thinly sliced
1 red bell pepper, julienned
6 small Roma tomatoes, quartered
6 hard boiled eggs, quartered
1 can sliced black olives
1 bunch scallions, chopped
12 fingerling potatoes, boiled, cooled and quartered
1 large can solid white albacore, drained
Thin green beans, blanched and cooled
1 can anchovies (optional)
Fill a wide bowl with all ingredients in the order shown. (If you place the anchovies on top, your guests can decide whether to take them or not.) Serve with a fresh vinaigrette or classic French dressing. Makes 8 to 12 side salad servings.
Wednesday, 17 August 2011
Road to Berlin
Tuesday, 16 August 2011
Gemini
Monday, 15 August 2011
Engagement Party
Saturday, 13 August 2011
Left and Right
Friday, 12 August 2011
Hawaiian Star
Thursday, 11 August 2011
Washington Star
Carter says timidly: “I need some courage.”
“No Problem,” says the wizard. “Who’s next?”
Nixon steps forward, “I'm told I need a heart.”
“Done,” says the wizard. “Anything else?”
Bush replies: “I guess I need a brain.”
“Granted,” says the wizard.
Then there is silence in the great hall. Clinton is standing there, looking around,
but doesn’t say a word. Finally the wizard asks, “Well, what do you want?”
“Um, is Dorothy Here?”
Wednesday, 10 August 2011
Going to Chicago
Tuesday, 9 August 2011
Lover's Knot
Brown Bear, Brown Bear What Do You See? - Bill Martin and Eric Carle
Caps for Sale - Esphyr Slobodkina
Goodnight Moon - Margaret Wise Brown
Green Eggs and Ham - Dr. Seuss
Harold and the Purple Crayon - Crockett Johnson
Jumanji - Chris Van Allsburg
No, David! - David Shannon
Peter Rabbit - Beatrix Potter
Strega Nona - Tomie dePaola
Tuesday - David Weisner
The Very Hungry Caterpillar - Eric Carle
We’re Going on a Bear Hunt - Michael and Helen Oxenbury
Where the Wild Things Are - Maurice Sendak
Find a child and read one of these books (or one of your own favorites) together. Who knows? You might help to create another book lover!
Monday, 8 August 2011
Framed Friendship Star
Linda’s Famous Ratatouille
1 small eggplant (Japanese or regular)
1 thin zucchini
2 cups mushrooms
1 bell pepper
1 onion (Scallions or shallots are okay, too)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 bottle Paul Newman’s Sockarooni sauce (or Ragu and medium salsa)
1 cup shredded mozzarella
Cut the vegetables into large bite-size pieces. Heat oil in frying pan or wok. Add garlic and stir a moment before adding vegetables. Over medium-high heat, stir vegetables until colors brighten and they become tender-crisp. Turn off heat. Pour in Sockarooni sauce and toss. Transfer to casserole dish and top with cheese. Bake at 350 for 30 minutes, or until cheese is golden brown and bubbly. Serve immediately with a fresh baguette.
Saturday, 6 August 2011
Farmer's Daughter
Friday, 5 August 2011
Crazy Ann
Thursday, 4 August 2011
Crossed Canoes
Wednesday, 3 August 2011
Watermelon Sorbet
11/4 cup sugar
1 1/4 cup water
6-7 cups fresh watermelon chunks
3 tbsp. fresh lime juice
In a saucepan bring sugar and water to a boil. Reduce heat and simmer until sugar is completely dissolved. Place in a bowl and cool completely. Put watermelon chunks and lime juice into a blender. Process until fruit is completely pureed. Press watermelon through a fine mesh strainer to remove the seeds and any extra stringy pulp. Combine with the cooled sugar syrup. Chill in refrigerator for at least an hour. Pour the watermelon/sugar syrup mixture into the freezer bowl of your ice cream maker and freeze, following manufacturer’s directions. Sorbet should take roughly half an hour to set to a soft texture. Serve immediately, or store it in an airtight container in the freezer for an hour or two until it’s completely firm.
Tuesday, 2 August 2011
Dakota Gold
Monday, 1 August 2011
Scirocco
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