For a cool brownie treat, make brownies as directed. Melt Andes mints in a double boiler and pour over warm brownies. Let set for a wonderful minty frosting.

At Christmas time I will buy Peppermint Bark from Williams Sonoma and break some in to small pieces and sprinkle on the top of the brownies before I bake in the oven.  The white and dark chocolate melts into the brownie and the peppermint is effervescent on top.  If using a mix don’t use one that has chocolate pieces already in it or you will have a gooey gooey brownie!

For Valentines Day you could bake two brownie mixes and put in a jelly roll pan lined with Aluminum Foil.  This will make it easy to remove from the pan this not scratching your pan.  Then take a heart shaped cookie cutter and make heart shaped brownies for your Valentine.

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I decided to test two of the recipes that I learned in my cooking class in Tuscany at Toscana Saporita with Aleta.  Oh, did they turn out yummy!  Vic says it was worth the trip to eat this at home!  We really felt like we were back in Tuscany.  Isn’t it amazing how food can transport you?

If you are in Tuscany … you must take a class with Sandra!  She is awesome and you feel like you are on the set of Under The Tuscan Sun! In the picture, Aleta and I are in the red aprons and Sandra is leaning on the table.  The rest of the guys are the chefs that help Sandra.  Check out her chandeliers!  It is all cooking utensils.  Love it!

When I went to Tuscany, what I didn’t know was there are two kinds of Gnocchi.  The one I was more familiar with was the little football shaped potato pasta.  There is also another form of gnocchi that is made with Semolina Flour instead of potatoes and take a different shape.  We made both in our class.  Our instructor Sandra Lotti said that her favorite was the Gnocchi alla Romana hands down.  I listened but wasn’t quite sure if I believed her until I tasted them both. The soft pillow center and the crunchy outside is amazing.

When you order Gnocchi in a restaurant you are really playing Russian … well Italian Roulette!  Will it be good or not?  Many times it is NOT!  Gnocchi should feel like little pillows in your mouth.  Light and fluffy.  More often than not they will be tough and that is truly a disappointment.

Gnocchi alla Romana is made with milk and semolina flour. When ready you roll it about 1/2 inch thick and use a ravioli cutter to make discs.  Then you overlap the disc’s on a baking sheet with oil, add whatever flavor you want like Gorgonzola, Parmesan, Procuitto, Truffles etc.  Pop the tray in the oven and bake until golden.

I chose to make the ones we made in class since I brought back some Black Truffle Paste from Tuscany.  It was funny when Vic who love love loves gnocchi came in the kitchen to check it out and he saw the discs and I said that was the Gnocchi. His face said … “that’s not gnocchi but who cares there are truffles on it!”

Then I started on the basic tomato sauce.  The one thing about Tuscan cooking is that it is NOT fussy.  Basic ingredients, picked fresh, cooked simply, letting the flavors sing!  Ingredients are onions, celery, carrots, salt pepper, and either canned San Marzano tomatoes or made with fresh tomatoes.  From there you can customize the sauce any way you want.   Use your immersion blender then add your pasta.

You cook the pasta half way in the water and then add it to the sauce to cook the rest of the way.  None of the plating of the pasta and topping with the sauce.  The pasta needs to absorb the flavor of the sauce.

As I was making these two items I realize we would eat this for days if we didn’t have help.  So a few of our friends on the lake were taking a cruise, a quick text and I had them drop by for a spontaneous Dock Dining moment.  However with 11 people on the boat it was more of a tasting than dining experience!

Vic was still trying to convince me there wasn’t enough food … ha!  He just wanted it all for later!  It’s awesome to have someone who loves your food and it’s even more fun to share the experience with friends. Needless to say my first attempt at recreating my Tuscan experience, was a hit!

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Memorial Day Guacamole

Ever since I used the information that I learned from Chef Rick Bayliss my Guacamole has had rave reviews from anyone who has tasted it.  Even from those who said they do not normally like it.  At first I thought sure they were just saying that  … but when they come back for seconds and request it when they visit I knew it was true.

It happened again yesterday and as I was talking to Manae she said mine was better than hers and what do I put in it.  As we compared notes it really wasn’t much different.  Then the light bulb when on.  I shared with her what I thought was ‘my secret’.  How I buy the avocados.  Bingo!  She waits until they are soft to the touch, so they are mushy when opened and used.  Then she over mixes hers so it is almost smooth.

So here are my tips for you to make the perfect fresh tasting Guacamole every time:

Chef Rick Bayliss and me

Start with a ripe avocado … not an over ripe one!  This is truely THE single most important thing you can do.  Chef Bayliss says “When the bulbous end of the avocado yields to firm pressure, the avocado is ready to use. Make sure that the “button” or brown stem piece is still in the avocados that you buy. It acts as a seal so that air can’t get into the avocado.”   It works.  I promise.  You will think it is not quite ripe enough, but it is perfect.  No brown mushy spots.  Just mashable and fresh.  I bought 8 avocados this way to make the guacamole in the picture above, no need to buy extras “just in case” because every single one was perfect!

Don’t over mix. Go chunky!  It is satisfying and it doesn’t resemble the puree from a frozen pouch.   I do one quick mash leaving it VERY chunky and then add the ingredients that I want to use.  Then I give it a quick stir and taste.  Adjust if needed and quick stir again. Chunky and done!

Yummy Guacamole!

What to add? The basics are avocado, salt, garlic and a little lime.  After that it is anything you want.  I add green onion and cilantro. Then garnish and eat!   You can add a little salsa, tomato, green chilies, sundried tomatoes … the possibilities are endless.

So go grab some avocados and enjoy the freshest best tasting guacamole ever!

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At the Fire Fighting Training school they would demonstrate this with a deep fat fryer set on the fire field. An instructor would don a fire suit and using an 8 oz cup at the end of a 10-foot pole to toss water onto the grease fire. The results got the attention of the students. The water, being heavier than oil, sinks to the bottom where it instantly becomes superheated. The explosive force of the steam blows the burning oil up and out. On the open field, it became a thirty foot high fireball.

Inside the confines of a kitchen, the fire ball hits the ceiling and fills the entire room. Also, do not throw sugar or flour on a grease fire.  One cup of either creates the explosive force of two sticks of dynamite.

No Foolin’!

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It is heartbreaking to see what has been happening in Japan these past few days.  It makes one wonder how prepared one is should a disaster occur.   I don’t think anyone can be totally prepared. But doing something is better than nothing.

When troubled times come our way there is always comfort to be found.  My daddy sent me this video of a toddler singing.  On many levels it will bring a smile to your face.

May God take care of all who have been touched by the earthquake in Japan …

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In light of natural disasters with falling buildings and bridges … it would be wise to read this short excerpt if you haven’t seen it before.  Where you ‘hide’ can save your life.

————-

My name is Doug Copp. I am the Rescue Chief and Disaster Manager of the American Rescue Team International (ARTI), the world’s most experienced rescue team. The information in this article will save lives in an earthquake.

I have crawled inside 875 collapsed buildings, worked with rescue teams from 60 countries, founded rescue teams in several countries, and I am a member of many rescue teams from many countries.

I was the United Nations expert in Disaster Mitigation for two years. I have worked at every major disaster in the world since 1985, except for simultaneous disasters.

Reporters at the Associated Press Tokyo Bureau take shelter under a table during the earthquake Friday afternoon. Exactly what we are taught and what we should NOT do.

The first building I ever crawled inside of was a school in Mexico City during the 1985 earthquake. Every child was under its desk. Every child was crushed to the thickness of their bones.

They could have survived by lying down next to their desks in the aisles. It was obscene, unnecessary and I wondered why the children were not in the aisles. I didn’t at the time know that the children were told to hide under something.

Simply stated, when buildings collapse, the weight of the ceilings falling upon the objects or furniture inside crushes these objects, leaving a space or void next to them. This space is what I call the ‘triangle of life’. The larger the object, the stronger, the less it will compact.

The less the object compacts, the larger the void, the greater the probability that the person who is using this void for safety will not be injured. The next time you watch collapsed buildings, on television, count the ‘triangles’ you see formed. They are everywhere. It is the most common shape you will see in a collapsed building.

1) Most everyone who simply ‘ducks and covers’ WHEN BUILDINGS COLLAPSE are crushed to death. People who get under objects, like desks or cars, are crushed.

2) Cats, dogs and babies often naturally curl up in the fetal position.
You should too in an earthquake. It is a natural safety/survival instinct. You can survive in a smaller void. Get next to an object, next to a sofa, next to a large bulky object that will compress slightly but leave a void next to it.

3) Wooden buildings are the safest type of construction to be in during an earthquake. Wood is flexible and moves with the force of the earthquake.  If the wooden building does collapse, large survival voids are created.  Also, the wooden building has less concentrated, crushing weight. Brick buildings will break into individual bricks. Bricks will  cause many injuries but less squashed bodies than concrete slabs.

4) If you are in bed during the night and an earthquake occurs, simply roll off the bed. A safe void will exist around the bed. Hotels can achieve a much greater survival rate in earthquakes, simply by posting a sign on the back of the door of every room telling occupants to lie down on the floor, next to the side of the bed during an earthquake.

5) If an earthquake happens and you cannot easily escape by getting out the door or window, then lie down and curl up in the fetal position next to a sofa, or large chair.

6) Most everyone who gets under a doorway when buildings collapse is killed - How?   If you stand under a doorway and the doorjamb falls forward or backward you will be crushed by the ceiling above. If the door jam falls sideways you will be cut in half by the doorway. In either case, you will be killed!

7) Never go to the stairs. The stairs have a different ‘moment of frequency’ (they swing separately from the main part of the building).

The stairs and remainder of the building continuously bump into each other until structural failure of the stairs takes place. The people who get on stairs before they fail are chopped up by the stair treads – horribly mutilated. Even if the building doesn’t collapse, stay away from the stairs.

The stairs are a likely part of the building to be damaged. Even if the stairs are not collapsed by the earthquake, they may collapse later when overloaded by fleeing people. They should always be checked for safety, even when  the rest of the building is not damaged.

8) Get Near the Outer Walls Of Buildings Or Outside Of Them If Possible - It is much better to be near the outside of the building rather than the interior. The farther inside you are from the outside perimeter of the building the greater the probability that your escape route will be blocked.

9) People inside of their vehicles are crushed when the road above falls in an earthquake and crushes their vehicles; which is exactly what happened with the slabs between the decks of the Nimitz Freeway. The victims of the San Francisco earthquake all stayed inside of their vehicles. They were all killed. They could have easily survived by getting out and sitting or lying next to their vehicles. Everyone killed would have survived if they had been able to get out of their cars and sit or lie next to them. All the crushed cars had voids 3 feet high next to them,  except for the cars that had columns fall directly across them.

10) I discovered, while crawling inside of collapsed newspaper offices and other offices with a lot of paper, that paper does not compact. Large voids are found surrounding stacks of paper.   Spread the word and save someone’s life… The Entire world is experiencing natural calamities so be prepared!

‘We are but angels with one wing, it takes two to fly’ In 1996 we made a film, which proved my survival methodology to be correct. The Turkish Federal Government, City of Istanbul , University of Istanbul Case  Productions and ARTI cooperated to film this practical, scientific test.   We collapsed a school and a home with 20 mannequins inside. Ten mannequins did ’duck and cover’ and ten mannequins I used in my ‘triangle of life’ survival method. After the simulated earthquake collapse we crawled through the rubble and entered the building to film and document the results.

The film, in which I practiced my survival techniques under directly observable, scientific conditions, relevant to building collapse, showed there would have been zero percent survival for those doing duck and cover.

There would likely have been 100 percent survivability for people using my method of the ‘triangle of life.’ This film has been seen by millions of viewers on television in Turkey and the rest of Europe, and it was seen in the USA , Canada and Latin America on the TV program Real TV.

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A friend of mine Chip Becker shared this on Facebook … and he is right.  Whoever put this video together is an editing genius … so sit back, turn your sound on and enjoy!

Dancing at the Movies

A collection of dance clips from almost 40 movies from dance movies to comedies, from Fred Astaire to Micheal Jackson dancing to Footloose.

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Rose are red;
Violets are blue,
Forget about tomorrow,
And your name is doo-doo!

Are you stuck?  Here are some touching Valentine tips:

  • A romantic note asking him/her to be your valentine.
  • A simple ‘I Love You’ with a kiss can set an awesome mood for a Valentine’s Day.
  • A CD of his/her favorite songs.
  • Decorate his/her house with hearts, bows and ribbons
  • Cook a dinner for two and decorate the room with heart-shaped candles.
  • Make your own Valentine’s Day card which expresses your feelings.
  • Create a scrapbook ‘recollection collection’ and fill it with love letters, photographs, cherished mementos, etc.
  • Plan a special dinner for him/her either in a garden or a boat. A candle light dinner is just unforgettable.
  • Pamper your sweetheart by gifting her a spa session.
  • Dance with your valentine on Martina McBride’s ‘Valentine’.
  • Include a chocolate dessert in your romantic dinner.
  • Create a love song CD full of Valentine’s Day songs.
  • Give your Valentine Love Coupons … make them yourself.   Good for a chores, cooking cleaning, back rubs, time with each other without the kids.

Whatever you do, it can be absolutely anything that means something to YOU and YOUR Valentine.

Here are some sites that might help you get creative … even at the last minute!  If not, save them for ANY day of the year.

Lee Hansen Printables:   http://bit.ly/a3jdv0

Idea Art:  http://bit.ly/9xiIXQ

The Romantic:  http://www.theromantic.com/

Family Fun:  http://familyfun.go.com/valentines-day/

Holiday Ideas:  http://holidays.lovingyou.com/valentine/

Suite 101.com   For the man in your life: http://bit.ly/b7JMEV

Coolest Dates: http://bit.ly/a1RdF2

Romance Stuck:  http://bit.ly/ccwCH1

Have fun & Happy Valentines Day!

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My girlfriend Katy sent me this picture and I could not resist sharing it.

I will never look at my Heart Shaped Cookie Cutter the same again … <grin>

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I discovered Quinoa (pronounced keen-wah) this past year in my quest for finding foods that diabetics could enjoy in their diet.  More than that I wanted powerful superfoods to be part of that mix … AND that would taste good.

Quinoa is actually a seed about the same size as sesame seed.   It has a slightly nutty taste, with a chewy texture.  You can get Red Quinoa as well and it makes an awesome substitute for rice or couscous.

Unlike rice, what I found with Quinoa was that you could make a big batch, take part of it for the meal you were cooking, flavor it a myriad of ways and store the rest in the refrigerator.  To my delight, it tasted great for several days after that, flavored a different way for each meal.  Quinoa maintains its taste and consistancy.

Quinoa can be a hot cereal like oatmeal.  My fav is flavored with cinnamon.  Then add agave nectar or stevia with almond milk, sliced almonds and dried cranberries or goji berries.

Quinoa can also be added to a salad or flavored lots of ways as a side dish.  When I made the Red Snapper Baked in Salt, I added a green onion and cilantro right before I served it.  The heat (off the stove) help release those fabulous flavors to the Quinoa.  Be creative.  Use it.  Why?

The Food and Agriculture Organization has identified quinoa as the only vegetable source that is a complete protein, meaning it has all the essential amino acids necessary for human health and development.  It resembles the sort of proteins found in animal sources and has the same nutritional profile as milk.  So it is perfect for a diabetic, a vegetarian or someone with lactose or gluten intolerance.

Here is an article that will give you even more information and history on Quinoa.  Add this amazing grain to your diet today.  You will not be disappointed.

Click here: http://tinyurl.com/4mn7xbd

Leave a comment below and share how YOU have used quinoa in your meals.

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