Hustlin’ like a huswife | The Island of Dr Gâteau Real, no-foolin’ butterbeer. That’s what this is. Based on a Tudor recipe dating back to 1594 in a book called The good Huswifes Handmaide for the Kitchin. I’m rather loving the Handmaide at the moment. Looking through the Handmaide you get an idea of what things were popular and trendy at the time (well, in wealthy households, presumably — if my mum thought oranges were an awesome and exotic gift to receive at Christmas in the 1950s in the UK, I can only imagine how precious they were in the 1590s). However, if you’re precious about your beer at all, this might not be the recipe for you. As for a research journal article to discuss on the topic, what can I say? Welsh, C.J. (2004). Basically, the author just machine-guns some Harry Potter stats around (55 languages! Oh I don’t know, maybe because it’s magic beer? Actually I really don’t know. He then says that a house-elf called Winky gets drunk on butterbeer, testament to its alcoholic properties. Sure why not.
Parmesan-Roasted Green Beans Recipe 5 ingredients and 20 minutes – that is all. I LOVE french fries, but I would choose these green beans over french fries any day of the week. There is a little crunch to them but they are FULL of flavor. This recipe is Gluten- Free. If you like this recipe then PIN IT on Pinterest Also Check Out and Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 8 oz of green beans Olive oil Salt Pepper Parmesan Cheese What To Do Preheat oven to 400. In a medium size mixing bowl place green beans ( trim off ends), small amount of oil ( enough to coat beans), pinch of salt and pepper. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top Bake for about 15 – 20 minutes – green beans should be crisp on the outside and tender on the inside. Enjoy ( you can garnish with extra cheese if you like)
Meatball Sub Casserole Raise your hand if you love meatball subs? Now how would you like to take all those flavors you love about a meatball sub and turn it into a casserole? Well, here ya go folks. This was the best tasting casserole I have had in a while. Not only was it super easy to make but the flavors blended so well together. The smells that were coming outta my kitchen the evening I made this were so good that the neighbor's little boy said he just had to come over and eat supper with us. Each recipe in this cookbook comes with a picture. Ingredients: 1 loaf Italian bread, cut into 1-inch thick slices 1 (8 oz.) package cream cheese, softened 1/2 cup mayonnaise 1 tsp. 2 cups shredded mozzarella cheese, divided 1-lb. pkg. fully cooked frozen meatballs, thawed 1 (28 oz.) jar pasta sauce I got the 2 lb. bag of frozen meatballs. I used the leftovers for spaghetti later in the week. Directions: Preheat oven to 350F degrees. Arrange bread slices in a single layer in an ungreased 9x13 baking dish (see notes below).
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
10 Reasons Most People Like Obamacare Once They Know What's Really In It | Personal Health Photo Credit: ShutterStock.com July 3, 2012 | Like this article? Join our email list: Stay up to date with the latest headlines via email. There are two Affordable Care Acts. Don't take my word for it. Or consider this divide: while only 12 percent of Republicans had a positive view of the law overall, 47 percent, on average, viewed its specifics favorably. And here's the kicker: Kaiser found that the most popular parts of the law were also the ones most Americans weren't aware of, and vice-versa. None of this should come as a surprise, given the level of mendacity of the law's opponents. Obviously, the law should be judged on what it actually contains, but according to Kaiser, six in 10 say they don't have enough information about the details to understand how it will impact them personally. 1. Call it a crazy hunch, but my guess is that the law will look a lot less tyrannical when people start getting checks in the mail to help pay for their insurance. 2. 3.
Kale and Tomato today, i have a guest blogger: natalie from nspotterynatalie is an incredibly talented pottery artisan (she's just introduced some beautiful new pieces!!)AND she's an amazing cook!i drool over the recipes she shares on her blog.not only are they good, but they're healthy!natalie knows that i'm trying to improve my eating habits and she's agreed to share a delicious - and healthy! If you've never tried kale, you don't know what you're missing! SAVORY KALE (serves 2-3)- 1 TB. olive oil- 1/2 medium onion, chopped- large bunch of kale, chopped (approx. 5-6 cups)- 1/4 tsp. salt- 1-2 TB. tomato pasteHeat olive oil in large pan on medium-low & saute onions until very brown, probably 10-15 minutes. Add salt & a splash of water, turn to low, cover, and steam for about 12 minutes. Serve & enjoy! Be sure to visit my blog for more healthy + yummy recipes! thank you so much, natalie!!
Debunking an urban legend: "Evil is a lack of something" Thanks to Martin at for reformulating an argument of mine that I've given in the past. I'll use his reformulation: Now for the story: The university professor challenged his students with this question: Did God create everything that exists?" A student bravely replied, "Yes, he did!" The professor answered, "If God created everything, then God created evil; since evil exists and, according to the principal that our works define who we are then God is evil." Another student raised his hand and said, "Can I ask you a question professor?" The student continued, "Professor, does darkness exist?" Finally the young man asked the professor, "Sir, does evil exist?" To this the student replied, "Evil does not exist, Sir, or at least it does not exist unto itself. The professor sat down. The young man's name --- Albert Einstein You know that one? First - this story is an urban legend. "God created everything?"
Crash Hot Potatoes I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400). Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe
How to Tie a Tie - by To Tie A Tie .com Cheesy Au Gratin Potatoes I know, I know, the potatoes pictured and defined in this post don’t necessarily fit the standard, high-class, French definition of au gratin potatoes, but in my defense, I grew up eating my mom’s cheesy potato dish which she always called au gratin potatoes so that’s what I’m calling these babies. The recipe below is finally the culmination of searching and testing and experimenting with recipes to make a cheesy potato dish just like my mom’s – but sans cream of chicken soup. I understand I’m a bit late to the potato party, considering the biggest cheesy-potato-eating-day-of-the-year was probably two days ago on Easter. You may call this type of potato dish “funeral potatoes” or simply “cheesy potatoes” or “au gratin potatoes” like I do, but all you really need to know is that these divine potatoes are creamy and cheesy. Cheesy Au Gratin Potatoes Ingredients Potatoes: Topping: 3 cups cornflakes, lightly crushed 2 tablespoons butter, melted Directions