Planets The Difference Than Universe
Animals Are Often More Reliable Than People – and Are One Way that God Shows His Hand
My Father's God
This is a letter my father wrote to my mother on 2-6-67. He was in his early 40's and knew that he would not live much longer. The essay is address “To Mommie” and signed “John Winston Simpson Love Daddy”. I have read
the letter often and feel that it is worth sharing.
To Mommie,
God, to me, is a feeling that always has and always will exist. I see absolutely no way of eliminating the existence of such a feeling, sensation, being or whatever word can be contrived for the idea of this “infinitesimal”. Because of my extreme ignorance, I call this existor “He”.
During the early part of my life I followed the prayer pattern as I had been taught. I'd start a prayer with flowery dears and thees and thous – Then I'd get around to the real business at hand – the gift or gift happening that I wanted. Of course I started, “If this be thy will, dear Lord”. I didn't dare leave that out. I then followed with my part of the deal – in effect, what would I do in return to pay for his product. Then I'd finish with a very humble AMEN – what-ever that means.
I soon found that he wasn't much of a businessman. I gave him so many deals and side deals that he just couldn't afford not to negotiate. The goodness I was to be was absolutely unbelievable! I even proved my great faith by crawling through a thick wooded area infested with poisonous snakes. I swore not even to defend myself – and I didn't. I saw a Copperhead Snake and crawled right by him. He just looked at me and crawled away.
Since God spoke to Moses and the other guys, I naturally thought I'd get some sort of message too.
Finally, completely tired, I rested on a rock. You know, I did get a message. A little squirrel came over and sat with me. Since God lost his tongue, I talked to the little squirrel. This gentle little animal did not leave me then – nor has he ever since.
{
|
|
What are ur beloved italian food ?
Easy Mexican lasagne is a Mexican-inspired dish that contains strips of tortilla, chicken, black beans, enchilada sauce and cream of mushroom, as well as cream of chicken soup. It is a recipe that was featured in the
Summer 2007 Southern Living magasine from Wal-Mart. The dish contains many flavour combinations that help to provide a spicy taste.
My husband made the Easy Mexican lasagne for dinner this evening using 3 chicken breasts that he had barbecued last night in preparation for today's meal. The recipe calls for three cups of chicken, but you can adjust this according to the size you need. If you use 3 cups of chicken, then this will make 8 servings. Pre-cooking the chicken in advance can really speed up the cooking process, so I would recommend doing this if you do not have much time on your hands. The recipe said that it would take 20 minutes to prepare the Easy Mexican lasagne, but it took longer.
He started off by stirring together the chopped up chicken, can of black beans, can of tomatoes, garlic powder, cumin and black pepper in a large bowl. He then added a can of reduced-fat cream of mushroom and reduced-fat cream of chicken soup to the mixture, followed by the enchilada sauce. This makes the basis for the lasagne.
After the ingredients had been mixed together, 1/3 of the mixture was transferred into a 13-x 9-inch baking dish that had been coated with non-stick cooking spray. This was topped with 1/3 of the tortilla strips and then more of the mixture was added. The tortilla strips that were used were a spicy red chilli and a black bean kind of tortilla, rather than the plain flour tortillas. This procedure was repeated until the mixture had been used up. The tortilla strips were placed on top of the dish. Mexican 4 cheese blend was used in each layer as a substitute for the Monterey cheese that was called for.
What are your favorite recipes?
Eh, this thing's for lightweights. After all, if any of you have ever reached into a bucket of KFC, how often have you stopped after two pieces? Sure, the bacon and cheese add to the lethality, but come on already. Wendy's Baconator features two quarter-pound beef patties, two slices of “cheese,” and six strips of bacon. Sounds nearly reasonable to a red-blooded arteriosclerotic American, but that sucker will erode your lifespan to the tune of 970 calories and over 2200 mg of sodium. Burger King's Double Stacker hits you with 560 calories… and the small one. The Quad Stacker has a full 1000.
Y'all oughta swing by the corner of Lake Ave and Boylston St in Pasadena, CA sometime. You'll find Roscoe's Chicken & Waffles right next door to a KFC, with a Popeye's Chicken, McDonald's, and Burger King all within waddling distance. And right across the street is Orean Health Express, an actual vegetarian fast-food drive-thru. I must add that I have never, ever seen a single automobile at their window.
Blue Ribbon's Excellent Matzo Ball Soup
[Photographs: Caroline Russock]
During Jewish holidays when I was growing up, Matzo Ball Soup was always the number one topic of conservation. Coming from a family that too concerned with food on an basis, I found it strange that everyone automatically turned into a critic when the soup was served. First the soup itself was discussed: Too salty? Not flavorful enough? Or perhaps there was a tiny too much dill?
After dissecting the soup, it was time to talk about the matzo balls. One of my grandmothers made golfball-sized matzo balls that were dense and sunk to the bottom of the bowl, while my other grandmother's were softball sized, so light that they fell apart in your spoon. I enjoyed them both, since choosing between them would be like picking a favorite grandmother.
But it's been a while since I have had a bowl of grandmother-made matzo ball soup and with Passover coming up I figured it was time that I made a batch of my own. I chose the recipe from Bromberg Bros. Blue Ribbon Cookbook, the eagerly anticipated cookbook from Bruce and Eric Bromberg, the masterminds behind the Blue Ribbon family of restaurants in New York.
Their recipe starts with a flavorful stock made of a whole chicken cooked with plenty of aromatics. Once the chicken is cooked through, it's taken out and the meat is stripped from the bones. The bones are placed back in the stock and cooked for an additional hour. The stock is left to cool overnight so that a layer of chicken fat, or schmaltz, forms on the surface.
The Bromberg Brother's matzo balls contain two secret weapons for ultimate matzo ball deliciousness: schmaltz and seltzer water. The seltzer water lightens the matzo balls and the chicken fat gives them breathtaking flavor. Since the matzo balls are cooked in water instead of chicken broth they retain a flavor of their own instead of just soaking up the stock.
Is Blue Ribbon's matzo ball soup than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of “excellent”—the stock was beautifully flavored, and the matzo balls were the weight and density and tasted of chicken fat in the best possibly way.
Blue Ribbon's Excellent Matzo Ball Soup
- serves 6 to 8-
Adapted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.
Ingredients
Chicken Broth
1 whole chicken (3 to 4 pounds)
1 tablespoon kosher salt
5 celery stalks with leaves, chopped
3 carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, peeled
4 sprigs of fresh flat-leaf parsley
3 sprigs of fresh dill
1/2 teaspoon black peppercorns
2 dried bay leaves
Matzo Balls
4 large eggs
1 cup matzo meal
2 tablespoons schmaltz (rendered chicken far reserved from making broth) or duck fat
1 tablespoon kosher salt
1 teaspoon baking powder
1/4 cup seltzer water
3 carrots, peeled and sliced into 1/4-inch-thick rounds (about 1 cup)
Salt and freshly ground black pepper
1 1/2 tablespoons finely chopped fresh dill
Procedure
1. To make the broth: Rub the chicken with salt inside and out. Let rest on a plate in the refrigerator for 15 minutes. Rinse very well under cold running water and then pat dry with paper towels.
2. Put the chicken in a massive stockpot and add enough cold water to cover by 3 inches. Bring to a boil, them skim off any foam that rises to the top. Add the celery, carrots, onion, garlic, parsley, dill, peppercorns, and bay leaves, and return the liquid to a boil. Skim again.
3. Reduce the heat and let simmer uncovered until the chicken is cooked, about 45 minutes. Transfer the chicken to a huge bowl and, when cool enough to handle, take the meat off the bones (reserve the meat for another purpose). Return the bones to the pot and simmer for 1 hour more. Strain through a cheesecloth-lined sieve, discarding the solids. Cool the broth slightly, then refrigerate until cold, overnight or up to 3 days.
4. Using a slotted spoon, skim off the solidified chicken fat from the broth. Save for making matzo balls or another purpose.
5. To make the matzo balls: In a big bowl, stir together the eggs, matzo meal, schmaltz, salt, and baking powder. Add the seltzer and use a rubber spatula to mix well. Cover with plastic wrap and refrigerate for 1 hour.
6. Fill a large, wide pot with salted water and bring to a boil. Fill a small bowl with cold water and have nearby to keep your hands clean and wet. Working gently, without pressing, use clean, wet hands to form 1/2-inch-round matzo balls. As they are formed, drop them into the boiling water. When all of the matzo balls are formed, cover the pot with a round of parchment paper to keep them submerged (or partially cover the pot with a lid if you have parchment paper) and simmer very gently (don't let the water boil again) until cooked through and tender, 45 minutes to 1 hour. Remove from the cooking liquid with a slotted spoon, and arrange in a single layer on a rimmed baking sheet. If not using that day, let cool to room temperature, then store the matzo balls in a single layer in an airtight container filled with cooled cooking liquid to cover for up to 2 days.
7. To serve, gently reheat the matzo balls in a pot filled with matzo ball cooking liquid or fresh water to cover (when the water comes to a simmer, taste a matzo ball to see if it's hot enough, and either use immediately or continue to simmer until warmed to taste).
8. In a separate pot, bring the chicken broth to a boil. Add the carrot rounds and simmer until soft, about 7 minutes. Season to taste with salt and pepper, then add the dill.
9. Ladle the broth into individual serving bowls. Use a slotted spoon to transfer the warmed matzo balls into the soup and serve piping hot.
Favorite this! (10)
Read On Topic of Picutres
Browser not fully supported
It seems that you are using Internet Explorer 6. To get the best possible experience
using our website we recommend that you upgrade your browser to a newer version.
You may upgrade to a more modern browser like
Firefox, Safari
, or
Internet Explorer 8.
It can save you money. It can make calls where AT&T’s signal is weak, like indoors. It can turn an iPod Touch into a full-blown cellphone.
And it can ruin the sleep of cellphone executives everywhere.
Line2 gives your iPhone a second phone number — a second phone line, complete with its own contacts list, voice mail, and so on. The company behind it, Toktumi (get it?), imagines that you’ll distribute the Line2 number to business contacts, and your regular iPhone number to friends and family. Your second line can be an 800 number, if you wish, or you can transfer an existing number.
To that end, Toktumi offers, on its Web site, a raft of Google Voice-ish features that are intended to help a small businesses look bigger: call screening, Do Not Disturb hours and voice mail messages sent to you as e-mail. You can create an “automated attendant” —“Press 1 for sales,” “Press 2 for accounting,” and so on — that routes incoming calls to other phone numbers. Or, if you’re pretending to be a bigger business than you are, route them all to yourself.
The Line2 app is a carbon copy, a visual clone, of the iPhone’s own phone software. The dialing pad, your iPhone Contacts list, your recent calls list and visual voice mail all look just like the iPhone’s.
(Let’s pause for a moment here to blink, dumbfounded, at that point. Apple’s rules prohibit App Store programs that look or work too much like the iPhone’s own built-in apps. For example, Apple rejected the Google Voice app because, as Apple explained to the Federal Communications Commission, it works “by replacing the iPhone’s core mobile telephone functionality and Apple user interface with its own user interface for telephone calls.” That is exactly what Line2 does. Oh well—the Jobs works in mysterious ways.)
So you have a second line on your iPhone. But that’s not the best part.
Line2 also turns the iPhone into a dual-mode phone. That is, it can make and receive calls either using either the AT&T airwaves as usual, or — now this is the best part — over the Internet. Any time you’re in a wireless hot spot, Line2 places its calls over Wi-Fi instead of AT&T’s network.
That’s a game-changer. Where, after all, is cellphone reception generally the worst? Right — indoors. In your house or your office building, precisely where you have Wi-Fi. Line2 in Wi-Fi means rock-solid, confident reception indoors.
Line2 also runs on the iPod Touch. When you’re in a Wi-Fi hot spot, your Touch is now a full-blown cellphone, and you don’t owe AT&T a penny.
But wait, there’s more.
Turns out Wi-Fi calls don’t use up any AT&T minutes. You can talk all day long, without ever worrying about going over your monthly allotment of minutes. Wi-Fi calls are free forever.
Well, not quite free; Line2 service costs $15 a month (after a 30-day free trial).
But here’s one of those cases where spending more could save you money. If you’re in a Wi-Fi hot spot most of the time (at work, for example), that’s an awful lot of calling you can do in Wi-Fi — probably enough to downgrade your AT&T plan to one that gives you fewer minutes. If you’re on the 900-minute or unlimited plan ($90 or $100 a month), for example, you might be able to get away with the 450-minute plan ($70). Even with Line2’s fee, you’re saving $5 or $15 a month.
Line2 also lets you call overseas phone numbers for Skype-like rates: 2 to 5 cents a minute to most countries. (A full table of rates is available at toktumi.com.) As a handy globetrotters’ bonus, calls home to numbers in the United States from overseas hot spots are free.
All of these benefits come to you when you’re in a Wi-Fi hot spot, because your calls are carried by the Internet instead of by AT&T. Interestingly enough, though, Line2 can also make Internet calls even when you’re not in a hot spot.
It can, at your option, place calls over AT&T’s 3G data network, where it’s available. Every iPhone plan includes unlimited use of this 3G network — it’s how your iPhone sends e-mail and surfs the Web. So once again, Line2 calls don’t use up any of your monthly voice minutes.
Unfortunately, voice connections on the 3G network aren’t as strong and reliable as the voice or Wi-Fi methods. Cellular data networks aren’t made for seamless handoffs from cell tower to tower as you drive, for example — there’s not much need for it if you’re just doing e-mail and Web — so dropped calls are more likely. Fortunately, if you’re on a 3G data-network call and you walk into a hot spot, Line2 switches to the more reliable Wi-Fi network seamlessly, in midcall.
Guest Passes let you share your photos that aren't public. Anyone can see your public photos anytime, whether they're a Flickr member or not. But! If you want to share photos marked as friends, family or private, use a Guest Pass. If you're sharing photos from a set, you can create a Guest Pass that includes any of your photos marked as friends, family, or private. If you're sharing your entire photostream, you can create a Guest Pass that includes photos marked as friends or family (but not your private photos). Learn more about Guest Passes!
Guest Passes let you share your photos that aren't public. Anyone can see your public photos anytime, whether they're a Flickr member or not. But! If you want to share photos marked as friends, family or private, use a Guest Pass. If you're sharing photos from a set, you can create a Guest Pass that includes any of your photos marked as friends, family, or private. If you're sharing your entire photostream, you can create a Guest Pass that includes photos marked as friends or family (but not your private photos). Learn more about Guest Passes!
Fine aint it ? 
Hello world!
Welcome to Internet Marketing and Online Publishing. This is your first post. Edit or delete it, then start blogging!