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Archive for August, 2006

beef…it’s what for dinner

Tuesday, August 22nd, 2006

Earlier this summer when thumbing through one of my co-workers Sam’s Club Source newsletter I discovered several helpful resources for preparing beef. I was surprised to find something so informative. They are the first comprehensive (and visual) diagrams I’ve seen on how to prepare beef. In our household most of our meals are vegetarian, simply because cooking with meats is not my expertise. I pop it into soups or one pot dishes, but I’m not one to just broil some steaks up for dinner. Luckily, Matt’s pretty damn good at grilling or we wouldn’t have juicy steaks at home. I’m planning on referring to these following resources the next time I want to tackle that flank steak recipe I found!

Beef Made Easy Brochure

Beef Cuts Chart

Beef…Outdoors at the Grill

w.w.u.d.?

Monday, August 21st, 2006

Last Wednesday evening, Matt and I were discussing dinner plans when we heard an animal fight outside. When we looked out the window we saw that our next-door-neighbor’s dog, Cassie, had broke free from her dog walker (the collar broke) to chase our other next-door-neighbor’s cat, Jerry. By the time we realized what was going on and got outside, Cassie (the dog) had run off, while Jerry (the cat) remained laying on the back deck. Cassie returned to torment the cat some more, but Matt was able to catch her in time so that the dog walker could wrap the leash around her neck in choke chain fashion. After we had Cassie taken care of, we noticed that Jerry wasn’t moving. He remained completely still, panting and moaning, unwilling to move. We took a closer look, no puncture wounds, but he was clearly injured. At one point, he raised himself with his front two legs, but his back two legs remained limp. While I tried to console Jerry and give him some water Matt tried repeatedly to contact Jerry’s owner (and every phone number we had for her), but no answer. After consulting with the emergency veterinarian we decided to load him carefully in his carrier and hit the road, hoping to get in touch with the owner along the way.

We were one stoplight away from the veterinarian when we finally talked to Jerry’s owner who gave us permission to go ahead and take him and that she was on her way. When we walked through the door, they immediately took Jerry to the back. His panting (which, as a dog person, I thought meant he had over-exerted himself) actually was a sign of respiratory distress. Within minutes Jerry’s owner and the owner’s son came and gave the vet permission to give him pain killers. The vet performed several examinations, but believed that he would never have the use of his back legs again and they would have to euthanize the cat. Matt and I left the owner and her son alone the veterinarian’s office to say their goodbyes.

Later that night we got a call from the owner telling us that Jerry had moved his legs while they were petting him and x-rays revealed that there wasn’t any bone damage. Hoping for the best, they pumped Jerry full of steroids and kept him overnight.

Jerry stayed under the vet’s care throughout the week and went home for the weekend, but had not show significant improvement. Our guess, from what we saw, is that the dog picked up the cat and shook him, causing some sort of irreversible spinal cord damage…and in the end will have to be put to sleep.

We feel awful about this situation and have asked ourselves many questions. What if we had not been home (which is the most likely scenario)? Would the dog have killed the cat and the cat remained on the back porch to die? Did we do the right think by taking the cat to the emergency vet before the owner came home? We got her permission before we admitted the cat, but now it means a lot of money out of her pocket for a cat that will most likely need to be euthanized. In the end, we feel awful about the situation…and there was really no way we could just let that cat sit on the back porch in what had to be excruciating pain.

W.W.U.D.? (What would you do?)

colony iv by the sea motel

Tuesday, August 15th, 2006

One of my co-workers recommended staying at Colony IV By The Sea Motel if we were headed to Kill Devil Hills, North Carolina anytime in the near future. He goes down there fairly frequently and has stayed at Colony IV. Their rates are very reasonable (rates as low as $50 off-season!) and their TripAdvisor reviews are very positive. I’ll let you know how it is if we try it out, maybe in the fall!

2006 anniversary party recipe requests…

Saturday, August 12th, 2006

I’ve had many of you ask for recipes from the party, so I’ve decided to post them all. There’s Meatballs in Marinara Sauce, Brownies, Seven Layer Magic Cookie Bars, Pasta Salad Dressing, Cheesecake Bars, Lib Wilhelm’s Cheese Slaw and Carolyn’s Salad.

meatballs

Saturday, August 12th, 2006

1 package of frozen meatballs

Marinara Sauce

Cook meatballs according to directions. Place meatballs in crock pot with marinara sauce until heated through.

Notes: Can be served many ways: individually, on rolls for meatball subs, or over pasta.

marinara sauce

Saturday, August 12th, 2006

crushed or pureed tomatoes
carrot, chopped finely
onion, chopped finely
celery, chopped finely
garlic, chopped finely
olive oil

salt and pepper to taste

Italian seasoning

Sauté carrot, onion, celery and garlic in olive oil until translucent. Add seasonings, then add canned tomatoes. Simmer at least ten minutes, but the longer the better.

carolyn’s salad

Saturday, August 12th, 2006

Mache greens (or whatever greens you may have on hand)
Sliced apples or pears (or citrus)
Dried cranberries
Crumbled feta cheese
Candied nuts*
Orange Raspberry Vinaigrette*

*recipe below

Candied nuts

2 cups of nuts (walnuts, pecans and almonds would work)
3/4 cup of white sugar
1/4 cup of water
1 teaspoon of butter (optional)

Sprinkle of cinnamon (optional)

Lightly grease a baking sheet. In a 1 quart glass measure, combine nuts, sugar, water, butter and cinnamon. Cook in microwave oven on high setting for 8 to 8 1/2 minutes until sugar has caramelized. (I cook on stove top, but am clueless of how long it cooks.) Stir several times during cooking. Pour out onto prepared baking sheet and separate into pieces. Let cool completely…store in airtight container.

Orange Raspberry Vinaigrette

3 tablespoons orange juice
1 tablespoon raspberry vinegar (If you don’t have raspberry vinegar on hand, substitute white vinegar and fruit preserves.)
1/4 cup light or extra virgin olive oil
2 teaspoons snipped fresh chives (dried works too)
salt and pepper, to taste

brownies

Saturday, August 12th, 2006

2 ounces unsweetened chocolate
1/4 cup unsalted butter
1 cup sugar
2 eggs, unbeaten
1/8 teaspoon salt
1/2 cup pastry or all purpose flour
(with an additional 1/2 teaspoon baking powder)
1/2 cup walnut meats (or pecans), cut in pieces (optional)
1 teaspoon vanilla

Melt unsweetened chocolate and butter in saucepan over very low heat. Remove from heat.

Stir in remaining ingredients, mix well.

Spread mixture evenly in 9×9 inch buttered pan. Place in a preheated 325°F oven until dry on top and almost firm to the touch (approximately 30-35 minutes). Cool. Especially good with a scoop of melting vanilla ice cream on top!

Recipe courtesy of Matt’s mom, Margie.

Notes: This recipe is much better than the brownies in a box. To cut bars perfectly, freeze before cutting. I have made this recipe without nuts in a pan in the toaster oven several times without any problem.

seven layer magic cookie bars

Saturday, August 12th, 2006

This Eagle Brand best-loved classic is a favorite of kids and adults for its deliciously unique taste. Eagle Brand® is the magic ingredient in this easy cookie bar recipe. This sweet treat includes butterscotch chips, which can be substituted with nuts, M&M’s, Oreo pieces…you name it!

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350° F, (325° F for glass dish). In 13×9-inch baking pan, melt butter in oven.
Sprinkle crumbs over butter; pour Eagle Brand® evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Servings: Makes 24 to 36 bars

Notes: Tip: For perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool and lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Recipe courtesy of Eagle Brand®.

pasta salad dressing

Saturday, August 12th, 2006

1/4 cup balsamic vinegar
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 green onion, thinly sliced
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/4 teaspoon salt

Whisk together all ingredients in a small bowl until blended. Serve any remaining dressing over salad greens.

Yield: Makes 1 cup

Recipe courtesy of Southern Living.


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