Saturday, November 22, 2008
I was over at 2nd Cup of Coffee reading her post about her name...and there was a button for Thanksgiving quizzes...
I thought it would be appropriate to check out my native american name with Thanksgiving being next week...
Born and raised in this country, I believe I'm a "native American" yet I'm not of a Native American tribe...
but, I almost rolled out of my chair when it gave me my results...
Your Native American Name Is...
Your name means:
Morning Flapping Ear of a Coyote
Friday, November 21, 2008
Monday, November 17, 2008
Two weeks ago
I got to go shopping with her...and my sister. His miracles are abundant in her ... I love watching her run, jump and dance!
God has so blessed us with her bright, dancing eyes...she loves to look at EVERYTHING
Many prayers have been and continue being said for her continued strengthening and endurance during her surgeries to come...
God has so blessed us with her unending giggles...and her sweet little words that are beginning to form. She can now say "bye", "cat", "ho ho ho", mama, and daddy
She climbs up on the doctor's exam table and tries to help put on the EKG wires...
she helps remove her blood pressure cuff. Even in the midst of her exams, she smiles at everyone she sees
...many people don't know what all she has been through in these last 24 months, but we do; and HE does
We are so grateful we have her,
grateful for the doctors and nurses, they sustained her...cared for her while in and out of the hospital,
so grateful for family that cares for her, her Mommy and her Daddy,
grateful for modern medicines' miracles and
Wednesday, November 5, 2008
Monday, November 3, 2008
Three Citrus Crêpes
4 oz Clarified butter
12 oz Whole milk
1 cup Flour
2 tbs Sugar
In a blender or food processor, blend the flour, sugar, milk, eggs and clarified butter for about a minute. Turn off the motor and scrape down the sides with a spatula, and blend for another 45 seconds. Transfer the batter to a bowl and let stand, covered, for one hour. The batter may be made a day in advance and kept covered in the refrigerator.To cook crêpes, heat a 6 or 7 inch nonstick skillet over moderate heat until hot. Brush the pan lightly with butter and heat until hot, not smoking. Stir the crêpe batter and measure 1/4 cup into the pan while tilting and rotating the pan quickly to cover the bottom with a layer of batter, and return any excess batter to bowl. Using a spatula, turn the crêpe as soon the edges turn a golden brown, about a minute. Turn the crêpe over and cook for another 30 seconds. Start stacking each crêpe between small squares of parchment or wax paper.
6 Egg yolks
1 cup Granulated sugar
1/2 cup Lemon juice
4 oz Unsalted butter
In a metal bowl set over a saucepan of simmering water, add the sugar, butter, egg yolks and lemon juice. Whisk frequently until curd is thick enough to hold whisk marks and the first bubble appears on the surface, about 15 to 20 minutes. Strain curd through a sieve into a bowl and cool. Cover the curd and chill until ready to use. Lemon curd may be made up to two weeks in advance.
6 cups Orange juice
1 cup Grapefruit juice
1/3 cup Lemon juice
3 cups Sugar
Stir all the ingredients in a heavy saucepan over medium heat until sugar dissolves. Increase the heat and boil until syrup is reduced to half, about 40 minutes. Remove from heat and pour into a plastic container until ready to use.
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