DIANE'S CORNER ...
Celebrate Ginger Cat Appreciation Day
Most of us rather like our cats to have a streak of wickedness. I should not feel quite easy in the company of any cat that walked about the house with a saintly expression.Beverly Nichols
There’s nothing quite like having a furry footed feline friend bombing around your house and being the best buddy a person can ask for. Dogs may be man’s best friend, but Cats are our bosom companions, even if they can be aloof and contrary. To our mind, that just makes them more interesting! The best of all cats? The orange furred balls of love that are Ginger Cats.
History of Ginger Cat Appreciation Day
Cats have been part of the human experience nearly as long as dogs, and have served as important a role in our lives as our canine companions. It’s likely that cats started living alongside us as a matter of mutual convenience, as our agricultural pursuits created a perfect environment for vermin to gather.
These vermin also happened to comprise one of the primary food sources of the soon to be domesticated feline, and so it was convenient for them to hang around. Having become accustomed to our presence they soon moved into our homes continuing their jobs as vermin hunters, helping to prevent the spread of disease and insect pests there.
Today they continue in these roles, but they are also the closest and most loving companions we can have, even if they do get a bit cantankerous from time to time. When they aren’t lying about being the most adorable cuddle puffs you can imagine, they’re sneaking about the house and engaging in their strange but wondrous feline behavior. Ginger Cat Appreciation Day celebrates the most glorious of the feline companions, the ginger cat.
Joke of the Day
thanks, Bev
A couple made a deal that whoever died first would come back and inform the other if there is sex after death. Their biggest fear was that there was no afterlife at all.
After a long life together, the husband was the first to die. True to his word, he made the first contact:
"Marion...Marion"
"Is that you, Dave?"*
"Yes, I've come back like we agreed."*
"That's wonderful! What's it like?"*
"Well, I get up in the morning, I have sex. I have breakfast and then it's off to the golf course. I have sex again, bathe in the warm sun and then have sex a couple more times. Then I have lunch (you'd be proud - lots of greens). Another romp around the golf course, then pretty much have sex the rest of the afternoon. After supper, it's back to the golf course again, then it's more sex until late at night. I catch some much needed sleep and then the next day it starts all over again."
"Oh, Dave are you in Heaven?"
"No, I'm a rabbit in Saskatchewan."
Word of the Day
Caballine or caballine
MEANING:
adjective:
1. Giving inspiration.
2. Relating to horses.
ETYMOLOGY:
From Latin caballus (horse). Earliest documented use: 1430.
NOTES:
In Greek mythology, Hippocrene was a spring on Mt. Helicon that was created by a stroke of Pegasus’s hoof. If we can have a word coined after Greek hippos (horse), why not coin one after Latin caballus (horse), as well.
USAGE:
“In memory of which nobody is now matriculated in the said University of Poitiers unless he has drunk from the Caballine fountain of Croustelles.”
François Rabelais (Translation: M.A. Screech); Gargantua and Pantagruel; 1938.
1. Giving inspiration.
2. Relating to horses.
François Rabelais (Translation: M.A. Screech); Gargantua and Pantagruel; 1938.
Idiom of the Day
Ace in the hole
An ace in the hole is something other people are not aware of that can be used to your advantage when the time is right.
This Day in History
1799 - The Bank of Manhattan Company opened in New York City, NY. It was the forerunner of Chase Manhattan.
1859 - The Pullman sleeping car was placed into service.
1878 - Emma M. Nutt became the first female telephone operator in the U.S. The company was the Telephone Dispatch Company of Boston.
1887 - Emile Berliner filed for a patent for his invention of the lateral-cut, flat-disk gramophone. It is a device that is better known as a record player. Thomas Edison made the idea work.
1905 - Saskatchewan and Alberta became the ninth and tenth provinces of Canada.
1939 - World War II began when Germany invaded Poland.
1952 - The Ernest Hemingway novel "The Old Man and the Sea" was published.
1956 - Elvis Presley shared his success with his family by purchasing his mother a pink Cadillac.
1970 - The last episode of "I Dream of Jeannie" aired on NBC-TV. The show premiered was on September 18, 1965.
1972 - America’s Bobby Fischer beat Russia’s Boris Spassky to become world chess champion. The chess match took place in Reykjavik, Iceland.
1985 - The Titanic was found by Dr. Robert Ballard and Jean Louis Michel in a joint U.S. and French expedition. The wreck site is located 963 miles northeast of New York and 453 miles southeast of the Newfoundland coast.
1998 - J.K. Rowling's book "Harry Potter and the Sorcerer's Stone" was released in the U.S. This was the first book in the Harry Potter series.
DAILY SQU-EEK
If You Were Born Today, September 1
You have a strong, self-reliant, and upfront personality but you also manage to remain refined, humble, and helpful. Extremely hard-working, you put in more working hours than most and care immensely about what you contribute. You tend to be at your best in service fields, but also in your own business. Although you get along with others, you work best with yourself and for yourself! A bit of a perfectionist, you like to oversee everything that has your name on it. Especially important to you is focus, because when you are able to channel your energies, you can do whatever you want. You are bright, inquisitive, and others tend to love to be around you for your delightful and unique insights. Always willing to lend others a hand, you are also an excellent teacher if you choose to guide others. However, you can find it difficult to ask others for help. Famous people born today:
1653 Johann Pachelbel, German composer (Canon in D), born in Nuremberg, Germany (d. 1706)
1795 James Gordon Bennett, Sr., American newspaper publisher (New York Herald), born in Keith, Scotland (d. 1872)
1886 Tarsila do Amaral, Brazilian modernist artist, born in Capivari, Brazil (d. 1973)
1923 Rocky Marciano, American boxer (undefeated world heavyweight champion 1952-56), born in Brockton, Massachusetts (d. 1969)
1946 Barry Gibb, English singer-songwriter (The Bee Gees), born in Douglas, Isle of Man
1950 Phil McGraw, American psychologist, author and TV personality (Dr. Phil, The Oprah Winfrey Show), born in Vinita, Oklahoma
1957 Gloria Estefan [Fajardo], Cuban-American singer (Miami Sound Machine-Conga), born in Havana, Cuba
thanks, Maria
1799 - The Bank of Manhattan Company opened in New York City, NY. It was the forerunner of Chase Manhattan.
1939 - World War II began when Germany invaded Poland.
1952 - The Ernest Hemingway novel "The Old Man and the Sea" was published.
1970 - The last episode of "I Dream of Jeannie" aired on NBC-TV. The show premiered was on September 18, 1965.
1972 - America’s Bobby Fischer beat Russia’s Boris Spassky to become world chess champion. The chess match took place in Reykjavik, Iceland.
1985 - The Titanic was found by Dr. Robert Ballard and Jean Louis Michel in a joint U.S. and French expedition. The wreck site is located 963 miles northeast of New York and 453 miles southeast of the Newfoundland coast.
1998 - J.K. Rowling's book "Harry Potter and the Sorcerer's Stone" was released in the U.S. This was the first book in the Harry Potter series.
DAILY SQU-EEK
1653 Johann Pachelbel, German composer (Canon in D), born in Nuremberg, Germany (d. 1706)
1957 Gloria Estefan [Fajardo], Cuban-American singer (Miami Sound Machine-Conga), born in Havana, Cuba
READERS INFO
1.
(Not So) Totally Useless Facts of The Day:
Some fish cough. Really.
One of the ingredients needed to make dynamite is peanuts.
Butterflies do not have taste buds. They taste with their feet. They stand on their food to get a sense of it and then decide if they want to eat it or not.
2.
1985 -
It was announced on this day in 1985, the remains of the
Titanic had been found on September 1 by a U.S. and French
expedition 560 miles off Newfoundland. The luxury liner had
been missing for 73 years. The tragedy of the RMS Titanic
rocked the world on April 15, 1912.
3.
Coronavirus Style by Sylvia, CAN DO Correspondent
It was announced on this day in 1985, the remains of the
Titanic had been found on September 1 by a U.S. and French
expedition 560 miles off Newfoundland. The luxury liner had
been missing for 73 years. The tragedy of the RMS Titanic
rocked the world on April 15, 1912.
CREAM CHEESE ICINGS
Something rich for an elegant occasion!
Something rich for an elegant occasion!
Pictures of the day
Pictures of the day
Albert Bierstadt (1830–1902) was a German-American painter best known for his lavish, sweeping landscapes of the American West, such as this oil-on-canvas painting, entitled Among the Sierra Nevada, California, created in 1868. He painted the landscape in his Rome studio, and exhibited it in Berlin and London before shipping it to the United States. His choice of grandiose subjects was matched by his entrepreneurial flair; his exhibitions of individual works were accompanied by promotion, ticket sales, and, in the words of one critic, a "vast machinery of advertisement and puffery". This work is in the collection of the Smithsonian American Art Museum.
Ayia Napa
Sunset in the Cyprus resort of Ayia Napa
knit
thanks, Ivy
thanks, Karen
knit
Crochet Pattern of the Day:
thanks, Valerie, Canadian Correspondent
My Voyage Shawl Pattern
crochet
"Hanako", my little kokeshi. English amigurumi pattern
crochet
Quarantine Cooking Recipes
crochet
"Hanako", my little kokeshi. English amigurumi pattern
crochet
Quarantine Cooking Recipes
thanks, Debbie
- 1 cup cornmeal
- 1 cup flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 egg, well beaten
- 2 1/2 cups milk
- 2 tablespoons fat, melted
Directions
- Mix and sift dry ingredients.
- Combine beaten egg and milk.
- Add to dry ingredients.
- Stir in shortening.
- Pour on a hot griddle.
RECIPE
thanks, Shelley, New York Food Correspondent
CROCKPOT RECIPE
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SWEETS
ADULT COLORING
CRAFTS
CHILDREN'S CORNER
PUZZLE
SUDOKU ... hard
QUOTE
CLEVER
Food Network Magazine designed dozens of dinners you can make (and serve!) on a stick.
Dill Salmon Kebabs (No. 36), Chicken Nicoise Kebabs (No. 25) and Steakhouse Kebabs (No. 1)
How to Make Kebabs:
1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.
If you're using wooden skewers, soak them in water for 20 minutes before grilling.
1. Steakhouse: Marinate cubed beef tri-tip in 3 tablespoons olive oil and 1 tablespoon each soy sauce, Worcestershire sauce, chopped parsley and thyme; add salt and pepper. Skewer with onion, mushroom and boiled potato; grill.
2. Korean Beef: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat; grill.
3. Beef Kefta: Mix 1 pound ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup chopped parsley, 2 teaspoons each cumin, coriander, paprika and dried mint, and 1/2 teaspoon cinnamon. Form 1-inch balls; skewer and grill.
4. Stuffed Peppers: Make Beef Kefta mix (No. 3), adding 1/2 cup chopped olives. Pack into hollowed baby bell peppers, skewer and brush with olive oil. Grill; add salt and baste with lemon juice.
5. Herbed Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, a smashed garlic clove, a pinch each of salt and red pepper flakes, and torn mixed herbs. Skewer and grill.
1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.
If you're using wooden skewers, soak them in water for 20 minutes before grilling.
1. Steakhouse: Marinate cubed beef tri-tip in 3 tablespoons olive oil and 1 tablespoon each soy sauce, Worcestershire sauce, chopped parsley and thyme; add salt and pepper. Skewer with onion, mushroom and boiled potato; grill.
2. Korean Beef: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat; grill.
3. Beef Kefta: Mix 1 pound ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup chopped parsley, 2 teaspoons each cumin, coriander, paprika and dried mint, and 1/2 teaspoon cinnamon. Form 1-inch balls; skewer and grill.
4. Stuffed Peppers: Make Beef Kefta mix (No. 3), adding 1/2 cup chopped olives. Pack into hollowed baby bell peppers, skewer and brush with olive oil. Grill; add salt and baste with lemon juice.
5. Herbed Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, a smashed garlic clove, a pinch each of salt and red pepper flakes, and torn mixed herbs. Skewer and grill.
Beef Satay (No. 6)
6. Beef Satay: Marinate thinly sliced flank steak in 2 tablespoons each lime juice and fish sauce, 1 tablespoon each sugar and hot chili sauce, and 3 tablespoons cilantro. Skewer and grill. Top with peanut sauce and peanuts.
7. Chili Beef: Toss cubed beef tri-tip with 3 tablespoons each brown sugar and chili powder, 1 tablespoon salt, and 1/2 teaspoon each fresh thyme and pepper; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.
7. Chili Beef: Toss cubed beef tri-tip with 3 tablespoons each brown sugar and chili powder, 1 tablespoon salt, and 1/2 teaspoon each fresh thyme and pepper; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.
Bacon-Beef (No. 8)
8. Bacon-Beef: Boil bacon strips 5 minutes, then cut into pieces. Skewer cubed beef tri-tip, onion and bell pepper with cherry tomatoes and the bacon; season with salt and pepper. Grill, basting with a mix of equal parts barbecue sauce and olive oil.
9. Hungarian Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, 2 smashed garlic cloves, a pinch of salt, 1/2 teaspoon paprika and 2 teaspoons crushed caraway seeds. Skewer with chunks of onion and bell pepper and grill.
9. Hungarian Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, 2 smashed garlic cloves, a pinch of salt, 1/2 teaspoon paprika and 2 teaspoons crushed caraway seeds. Skewer with chunks of onion and bell pepper and grill.
Bucaneer Pork (No. 10)
10. Buccaneer Pork: Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce.
11. BBQ Pork: Skewer cubed pork loin and grill, mopping with barbecue sauce.
12. Cajun Pork: Rub cubed pork loin with 3 tablespoons brown sugar and 2 tablespoons Cajun seasoning; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar.
13. Curry Pork: Purée 2/3 cup coconut milk, 1 tablespoon each Thai curry paste and lime juice, 3 tablespoons peanut butter, and salt. Marinate cubed pork loin in half the sauce. Skewer and grill; serve with the rest of the sauce.
14. Fennel Pork: Sprinkle cubed pork loin with ground fennel seeds and salt and brush with olive oil. Skewer with bell pepper chunks. Grill, basting with lemon juice.
15. Squash-Pork: Skewer cubed pork loin and parboiled butternut squash; season with coriander. Grill, mopping with a mix of 2 tablespoons sherry vinegar, 1/4 cup maple syrup, and chipotle hot sauce and salt to taste.
16. Thai Pork: Mix 1 pound ground pork, 3 tablespoons each chopped mint, cilantro and basil, 1 minced shallot, 1 minced hot chile and 2 tablespoons each fish sauce and lime juice. Form into 2-inch ovals; skewer and grill.
17. Sesame Pork: Mix 1 pound ground pork, 2 chopped scallions, 2 teaspoons each soy sauce, grated garlic and grated ginger, and 1/2 teaspoon each sesame oil and salt. Roll 1-inch balls in sesame seeds, then skewer and grill.
12. Cajun Pork: Rub cubed pork loin with 3 tablespoons brown sugar and 2 tablespoons Cajun seasoning; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar.
13. Curry Pork: Purée 2/3 cup coconut milk, 1 tablespoon each Thai curry paste and lime juice, 3 tablespoons peanut butter, and salt. Marinate cubed pork loin in half the sauce. Skewer and grill; serve with the rest of the sauce.
14. Fennel Pork: Sprinkle cubed pork loin with ground fennel seeds and salt and brush with olive oil. Skewer with bell pepper chunks. Grill, basting with lemon juice.
15. Squash-Pork: Skewer cubed pork loin and parboiled butternut squash; season with coriander. Grill, mopping with a mix of 2 tablespoons sherry vinegar, 1/4 cup maple syrup, and chipotle hot sauce and salt to taste.
16. Thai Pork: Mix 1 pound ground pork, 3 tablespoons each chopped mint, cilantro and basil, 1 minced shallot, 1 minced hot chile and 2 tablespoons each fish sauce and lime juice. Form into 2-inch ovals; skewer and grill.
17. Sesame Pork: Mix 1 pound ground pork, 2 chopped scallions, 2 teaspoons each soy sauce, grated garlic and grated ginger, and 1/2 teaspoon each sesame oil and salt. Roll 1-inch balls in sesame seeds, then skewer and grill.
Rosemary Lamb (No. 18)
18. Rosemary Lamb: Marinate cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, some fresh rosemary and 3 smashed garlic cloves; add salt and pepper. Skewer with zucchini and grill.
19. Classic Lamb: Toss cubed lamb leg with 1 grated onion, 1/3 cup olive oil, and salt and pepper. Skewer with lemon slices, onion and bell pepper; grill.
20. Indian Lamb: Marinate cubed lamb leg in 1 cup plain yogurt, 1/2 cup each minced onion and cilantro, 2 tablespoons garam masala and 1 1/4 teaspoons salt. Skewer and grill; top with chutney.
19. Classic Lamb: Toss cubed lamb leg with 1 grated onion, 1/3 cup olive oil, and salt and pepper. Skewer with lemon slices, onion and bell pepper; grill.
20. Indian Lamb: Marinate cubed lamb leg in 1 cup plain yogurt, 1/2 cup each minced onion and cilantro, 2 tablespoons garam masala and 1 1/4 teaspoons salt. Skewer and grill; top with chutney.
21. Moroccan Lamb: Mash 3 garlic cloves, 1 tablespoon coriander seeds and 1 teaspoon each cumin, paprika and salt into a paste. Mix with 1 stick softened butter and rub onto cubed lamb leg. Skewer and grill.
22. Lamb Dolmades: Make Beef Kefta (No. 3) with ground lamb; wrap in grape leaves and skewer. Brush with olive oil and grill.
23. Israeli Lamb: Mix 1 pound ground lamb with 1 cup each minced onion and chopped parsley and 2 teaspoons each paprika, salt and pepper. Form into 2-inch ovals; skewer and grill.
24. Meatloaf: Form your favorite meatloaf mix into 2-inch ovals. Skewer and grill, basting with a mix of tomato sauce and olive oil.
25. Chicken Nicoise: Toss cubed chicken breast and pancetta, olives and cherry tomatoes with olive oil, oregano and salt. Skewer and grill.
26. Jerk Chicken: Marinate whole chicken thighs and pineapple chunks in 2 tablespoons jerk seasoning, 1 tablespoon vegetable oil and 2 teaspoons lime juice. Thread on double skewers; grill.
27. Chicken Fajita: Purée 1/2 cup olive oil, a handful of cilantro, 2 seeded jalapenos, 2 garlic cloves and salt; add cubed chicken breast and marinate. Skewer with onion and poblano pieces. Grill, basting with lime juice.
28. Chicken Liver: Soak chicken livers in milk 1 hour; drain and pat dry. Skewer with bacon chunks and peeled cipollini onions. Season with salt and pepper; grill.
29. Chicken Sausage: Toss quartered peaches with vegetable oil, fresh thyme and salt. Skewer with cooked chicken sausage; grill.
30. Smoky Chicken: Toss cubed chicken breast with barbecue sauce, salt and minced chipotles in adobo sauce. Skewer and grill.
22. Lamb Dolmades: Make Beef Kefta (No. 3) with ground lamb; wrap in grape leaves and skewer. Brush with olive oil and grill.
23. Israeli Lamb: Mix 1 pound ground lamb with 1 cup each minced onion and chopped parsley and 2 teaspoons each paprika, salt and pepper. Form into 2-inch ovals; skewer and grill.
24. Meatloaf: Form your favorite meatloaf mix into 2-inch ovals. Skewer and grill, basting with a mix of tomato sauce and olive oil.
25. Chicken Nicoise: Toss cubed chicken breast and pancetta, olives and cherry tomatoes with olive oil, oregano and salt. Skewer and grill.
26. Jerk Chicken: Marinate whole chicken thighs and pineapple chunks in 2 tablespoons jerk seasoning, 1 tablespoon vegetable oil and 2 teaspoons lime juice. Thread on double skewers; grill.
27. Chicken Fajita: Purée 1/2 cup olive oil, a handful of cilantro, 2 seeded jalapenos, 2 garlic cloves and salt; add cubed chicken breast and marinate. Skewer with onion and poblano pieces. Grill, basting with lime juice.
28. Chicken Liver: Soak chicken livers in milk 1 hour; drain and pat dry. Skewer with bacon chunks and peeled cipollini onions. Season with salt and pepper; grill.
29. Chicken Sausage: Toss quartered peaches with vegetable oil, fresh thyme and salt. Skewer with cooked chicken sausage; grill.
30. Smoky Chicken: Toss cubed chicken breast with barbecue sauce, salt and minced chipotles in adobo sauce. Skewer and grill.
Chicken Caesar (No. 31)
31. Chicken Caesar: Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest. Form into ovals, skewer and grill. Serve on romaine leaves with bread and more dressing.
32. Curry Chicken: Mix 2/3 cup coconut milk, 3 tablespoons peanut butter, 1 tablespoon each Thai curry paste and lime juice, and salt. Marinate cubed chicken thighs in half the sauce. Skewer with bell pepper chunks. Grill, basting with the remaining sauce.
33. Chicken Tikka: Marinate cubed chicken thighs in 1 cup yogurt, 2 tablespoons garam masala, 1/2 cup chopped cilantro, 1 1/2 teaspoons each grated garlic and ginger, 1 tablespoon lime juice, and salt and cayenne. Skewer and grill. Serve with yogurt mixed with lime juice.
34. Chicken Teriyaki: Marinate cubed chicken thighs in 1/4 cup teriyaki sauce and 1 tablespoon vegetable oil. Skewer and grill.
35. Turkey Meatball: Heat 1/3 cup cranberry sauce, 1 1/2 tablespoons each barbecue sauce and water, 2 teaspoons cider vinegar, and salt. Mix 1 pound ground turkey, 1/4 pound ground bacon, and salt. Form into balls, skewer and grill, brushing with the sauce.
36. Dill Salmon: Marinate cubed wild salmon in olive oil and chopped dill. Skewer and grill.
37. Hoisin Salmon: Marinate cubed wild salmon in 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine, honey and olive oil. Skewer with scallion pieces and grill.
38. Greek Shrimp: Marinate large shrimp in olive oil and chopped marjoram, dill and garlic. Skewer with grape tomatoes and lemon slices. Grill, then top with feta.
39. Sesame Shrimp: Toss shrimp with 1 1/2 tablespoons each olive oil and water, 2 teaspoons each rice vinegar, toasted sesame seeds and soy sauce, and 1/2 teaspoon sesame oil. Skewer and grill.
40. Chorizo-Shrimp: Marinate large shrimp and sliced chorizo in 1/4 cup each olive oil and minced roasted red pepper, 1 tablespoon cognac and some minced parsley and garlic. Wrap the shrimp around the chorizo, skewer and grill.
32. Curry Chicken: Mix 2/3 cup coconut milk, 3 tablespoons peanut butter, 1 tablespoon each Thai curry paste and lime juice, and salt. Marinate cubed chicken thighs in half the sauce. Skewer with bell pepper chunks. Grill, basting with the remaining sauce.
33. Chicken Tikka: Marinate cubed chicken thighs in 1 cup yogurt, 2 tablespoons garam masala, 1/2 cup chopped cilantro, 1 1/2 teaspoons each grated garlic and ginger, 1 tablespoon lime juice, and salt and cayenne. Skewer and grill. Serve with yogurt mixed with lime juice.
34. Chicken Teriyaki: Marinate cubed chicken thighs in 1/4 cup teriyaki sauce and 1 tablespoon vegetable oil. Skewer and grill.
35. Turkey Meatball: Heat 1/3 cup cranberry sauce, 1 1/2 tablespoons each barbecue sauce and water, 2 teaspoons cider vinegar, and salt. Mix 1 pound ground turkey, 1/4 pound ground bacon, and salt. Form into balls, skewer and grill, brushing with the sauce.
36. Dill Salmon: Marinate cubed wild salmon in olive oil and chopped dill. Skewer and grill.
37. Hoisin Salmon: Marinate cubed wild salmon in 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine, honey and olive oil. Skewer with scallion pieces and grill.
38. Greek Shrimp: Marinate large shrimp in olive oil and chopped marjoram, dill and garlic. Skewer with grape tomatoes and lemon slices. Grill, then top with feta.
39. Sesame Shrimp: Toss shrimp with 1 1/2 tablespoons each olive oil and water, 2 teaspoons each rice vinegar, toasted sesame seeds and soy sauce, and 1/2 teaspoon sesame oil. Skewer and grill.
40. Chorizo-Shrimp: Marinate large shrimp and sliced chorizo in 1/4 cup each olive oil and minced roasted red pepper, 1 tablespoon cognac and some minced parsley and garlic. Wrap the shrimp around the chorizo, skewer and grill.
41. Chipotle Shrimp: Mix 1/4 cup barbecue sauce, the juice of 1/2 orange, 3 tablespoons minced chipotles in adobo sauce and salt. Reserve a quarter of the mixture; marinate shrimp in the rest. Skewer and grill, basting with the reserved mixture.
Scallop Bacon (No. 42)
42. Scallop-Bacon: Boil bacon strips 5 minutes, then cut into pieces. Toss scallops with 1 tablespoon olive oil, 1 teaspoon smoked paprika and salt. Skewer with lemon slices and bacon; grill.
43. Mackerel a la Plancha: Skewer 4-inch pieces scored mackerel fillets. Brush with olive oil, season with salt and grill. Sprinkle with smoked paprika and serve with lemon wedges.
44. Swordfish Rolls: Sprinkle thin swordfish slices with lemon juice, parsley, salt and pepper. Lay thinly sliced zucchini on top, roll up and wrap with sage leaves. Skewer with sliced lemon and tomato; brush with olive oil and grill.
45. Veggie: Marinate zucchini, eggplant and bell pepper chunks in olive oil, thyme, rosemary and garlic. Skewer and grill, basting with lemon juice. Season with salt.
46. Veggie Souvlaki: Mash 3 garlic cloves, 1 tablespoon each coriander seeds and olive oil, and 1 teaspoon each cumin, paprika and salt into a paste. Brush on zucchini, eggplant and bell pepper chunks. Skewer and grill.
47. Curried Cauliflower: Toss cauliflower florets with olive oil, curry powder and salt. Skewer and grill over indirect heat, covered.
48. Haloumi: Marinate cubed haloumi cheese in 1/4 cup olive oil, 1/2 cup chopped parsley, 3 minced garlic cloves, and 2 teaspoons each cumin, coriander, paprika and dried mint. Skewer with scallion pieces and grill.
49. Hoisin Tofu: Make Hoisin Salmon (No. 37) with extra-firm tofu instead of salmon.
50. Prosciutto-Fig: Wrap halved figs in prosciutto. Season with pepper, skewer and grill.
43. Mackerel a la Plancha: Skewer 4-inch pieces scored mackerel fillets. Brush with olive oil, season with salt and grill. Sprinkle with smoked paprika and serve with lemon wedges.
44. Swordfish Rolls: Sprinkle thin swordfish slices with lemon juice, parsley, salt and pepper. Lay thinly sliced zucchini on top, roll up and wrap with sage leaves. Skewer with sliced lemon and tomato; brush with olive oil and grill.
45. Veggie: Marinate zucchini, eggplant and bell pepper chunks in olive oil, thyme, rosemary and garlic. Skewer and grill, basting with lemon juice. Season with salt.
46. Veggie Souvlaki: Mash 3 garlic cloves, 1 tablespoon each coriander seeds and olive oil, and 1 teaspoon each cumin, paprika and salt into a paste. Brush on zucchini, eggplant and bell pepper chunks. Skewer and grill.
47. Curried Cauliflower: Toss cauliflower florets with olive oil, curry powder and salt. Skewer and grill over indirect heat, covered.
48. Haloumi: Marinate cubed haloumi cheese in 1/4 cup olive oil, 1/2 cup chopped parsley, 3 minced garlic cloves, and 2 teaspoons each cumin, coriander, paprika and dried mint. Skewer with scallion pieces and grill.
49. Hoisin Tofu: Make Hoisin Salmon (No. 37) with extra-firm tofu instead of salmon.
50. Prosciutto-Fig: Wrap halved figs in prosciutto. Season with pepper, skewer and grill.
CROCKPOT RECIPE
thanks, Gloria
VEGAN/ VEGETARIAN RECIPE
Both vegetarian and vegan diets may provide health benefits, including reduced body weight, lower cholesterol levels, and decreased risk of cardiovascular disease. However, it is important for vegetarians and vegans to ensure that they are meeting all of their nutritional requirements.
thanks, Alice
COPYCAT RECIPE
thanks, Jenny
SWEETS
thanks, Jane
ADULT COLORING
FUN
Word - Real or Made Up?
answer:
CRAFTS
CHILDREN'S CORNER
thanks, Betty
PUZZLE
| adore assistance beet burnt conversation convey crown | dance dealer deed doubt dream elusive expose fern fries | gone hotel information invent linen none | obedience ointment organize prison radar report round | shake there toast vest vowel waver yield |
SUDOKU ... hard
solution:
QUOTE
thanks, Karla
CLEVER
thanks, Nina
Online ambient noise generator -
White noise mix you can customize for yourself
Naturally distancing
EYE OPENER
In a nutshell - dogs under quarantine
A THOUGHT FOR TODAY:
The less a statesman amounts to, the more he loves the flag. -Kin Hubbard, humorist (1 Sep 1868-1930)
OPTICAL ILLUSION
At first, you think the opening of the chair is facing you, but as the man sits down, it isn’t. This is actually a custom-made chair designed to fool the eye.
The entire chair’s left side slopes downward, while the seat is deliberately uneven. It was designed by French studio Ibride. At just the right angle from behind, the chair totally transforms.
www.DianesDailyCorner.Blogspot.com
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