Tuesday, March 29, 2005

Baskets of Fruit

"Fruit Baskets" the most Unique Incredible Edible Gift Of All !
Fresh Fruit Baskets Or Fruit gift baskets is the oldest traditional gift which still today is considered unique and one of the most overwhelming edible gifts of all .Fruit baskets usually contain organic seasonal fruit combinations and are very often mixed with flowers , wines, gourmet foods ,NUTS and chocolates .In Ancient times fruit gift baskets were given to kings on special events to show appreciation ,worthiness,and generosity .The kings would then gather up with they siblings accompanied by wine and enjoy natures ultimate gift and celebrate.Fruit baskets usually contain the freshest form of fruit , fruits must be carefully chosen in its peak of ripeness ,fruit baskets are usually accompanied by gourmet cheeses , wines ,flowers,and are neatly placed in wicker baskets and decorated accordingly .There are 1000s of luscious fruit baskets online to choose from ,they are increasingly gaining popularity because they suit any occasion, romance ,business ,holidays,young ,old,weddings..its a safe betThat is why today the fruit basket still remains the king of all gifts.:

Thursday, March 24, 2005

What's for Breakfast?

Here is a nice alternative breakfast.
Breakfast Polenta

Cook Time: approx. 40 Minutes. Make 4 servings.
2 cups milk
2 cups water
2/3 cup dry polenta
1 tablespoon and 1 teaspoon white sugar
1/4 teaspoon salt
1/3 cup sour cream (optional)
2 teaspoons white sugar (optional)
1/4 cup blackberry jam or your favorite jam
Directions: In a medium pan over high heat, bring to boil milk and water.
Reduce heat to simmer liquid.
Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form.(a whisk works nicely for this)
Stir in 2 tablespoons sugar and salt.
Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
In a small bowl, mix sour cream and 1 tablespoon sugar
Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.
Or, non-fat milk and a touch of cream

Saturday, March 19, 2005

The Feast and The Marinade

Easter is the principal feast of the ecclesiastical year.
Leo I (Sermo xlvii in Exodum) calls it the greatest feast (festum festorum), and says that Christmas is celebrated only in preparation for Easter. It is the centre of the greater part of the ecclesiastical year. The order of Sundays from Septuagesima to the last Sunday after Pentecost, the feast of the Ascension, Pentecost, Corpus Christi, and all other movable feasts, from that of the Prayer of Jesus in the Garden (Tuesday after Septuagesima) to the feast of the Sacred Heart (Friday after the octave of Corpus Christi), depend upon the Easter date. Commemorating the slaying of the true Lamb of God and the Resurrection of Christ, the corner-stone upon which faith is built, it is also the oldest feast of the Christian Church, as old as Christianity, the connecting link between the Old and New Testaments. That the Apostolic Fathers do not mention it and that we first hear of it principally through the controversy of the Quartodecimans are purely accidental. The connection between the Jewish Passover and the Christian feast of Easter is real and ideal. Real, since Christ died on the first Jewish Easter Day; ideal, like the relation between type and reality, because Christ's death and Resurrection had its figures and types in the Old Law, particularly in the paschal lamb, which was eaten towards evening of the 14th of Nisan. In fact, the Jewish feast was taken over into the Christian Easter celebration; the liturgy (Exsultet) sings of the passing of Israel through the Red Sea, the paschal lamb, the column of fire, etc. Apart, however, from the Jewish feast, the Christians would have celebrated the anniversary of the death and the Resurrection of Christ. But for such a feast it was necessary to know the exact calendar date of Christ's death. To know this day was very simple for the Jews; it was the day after the 14th of the first month, the 15th of Nisan of their calendar. But in other countries of the vast Roman Empire there were other systems of chronology. The Romans from 45 B.C. had used the reformed Julian calendar; there were also the Egyptian and the Syro-Macedonian calendar. The foundation of the Jewish calendar was the lunar year of 354 days, whilst the other systems depended on the solar year. In consequence the first days of the Jewish months and years did not coincide with any fixed days of the Roman solar year. Every fourth year of the Jewish system had an intercalary month. Since this month was inserted, not according to some scientific method or some definite rule, but arbitrarily, by command of the Sanhedrin, a distant Jewish date can never with certainty be transposed into the corresponding Julian or Gregorian date (Ideler, Chronologie, I, 570 sq.). The connection between the Jewish and the Christian Pasch explains the movable character of this feast. Easter has no fixed date, like Christmas, because the 15th of Nisan of the Semitic calendar was shifting from date to date on the Julian calendar. Since Christ, the true Paschal Lamb, had been slain on the very day when the Jews, in celebration of their Passover, immolated the figurative lamb, the Jewish Christians in the Orient followed the Jewish method, and commemorated the death of Christ on the 15th of Nisan and His Resurrection on the 17th of Nisan, no matter on what day of the week they fell. For this observance they claimed the authority of St. John and St. Philip.

The Marinade
Butterflied Leg of Lamb
1 cup dry red wine
3/4 cup soy sauce
4 large garlic cloves, minced
1/2 cup chopped fresh mint
2 Tab. slightly bruised fresh rosemary or 1 Tab dried
1 Tab. coursely ground pepper
1 4-5 ound butterflied leg of lamb
Put all ingredients in a zip lock bay and refrigerate for 6-8 hours
Serves 8-10

Friday, March 18, 2005

The Garden

Kitchen is finished,
Mom's party is done.
Easter is around the corner.
Trip to China not far behind.
But, I love my garden and all the flowers.
My lemon tree is just out done itself this year. I think it loves the sunshine we gave it in its new location. I hope I can down load the picture. If not, just come and visit and I will make you fresh lemonade.

Sunday, March 13, 2005

85th Birthday

Well,Mom, today your celebrated 85 years of life. We gave you the party of her life. 150 people came and even the neighbor came from down the street with his accordian to play for all of us. That was not planned but, was such a pleasurable addition. We found that even the folks from Costco were wishing you happy birthday even knowing they had not met you. (They saw the 85 years on your cake!!) You are quite tired this evening, but what a great way to get tired. Your daughter surprised you and flew in from Washington and a grand-daughter came from out of town as well. All a surprise. And, California out shined herself with a glorious day.
Thanks Mom for being the best. I love you.

Sunday, March 06, 2005

Soup's On

Tomato and Red Pepper Bisque

9 cup yield

½ cup chopped yellow onion
½ cup unsalted butter or olive oil
1 1/2 teaspoon dill weed
1 ½ teaspoon Italian herbs blended or oregano
5 cups of crushed whole tomatoes
1 large jar of roasted red peppers
4 cups chicken stock
2 tablespoons flour
2 teaspoons salt
½ teaspoon white pepper
1 bunch chopped parsley
4 teaspoons honey
11/4 cups half and half
2/3 cup milk
1/2 cup sherry
Optional: sour cream and extra parsely for garnish
In a large pot saute onions in butter or oil along with the dill and herbs for 5 minutes or until the onions are translucent. Add tomatoes, peppers, chicken stock -- heat.
Make a roux by blending 2 tablespoons of butter with the 2 tablespoons of flour whisking on a medium heat for 3 minutes.
Add to the stock and whisk to blend.
Add salt and pepper.
Bring to a boil, stirring occasionally. Reduce eat and simmer for 15 minutes. Add chopped parsley, honey, cream and milk.
Remove from heat and puree batches in a blender. Be careful as liquid is hot so blend in small batches.
Add sherry and stir
Serve with sour cream and parsley on top.
Serve with a hardy bread and salad. This is a versatile soup because it and be made ahead of time and reheated. Or, if there is any left over, freeze for later use.

Friday, March 04, 2005


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