LETS' TALK
I don't know about you but I am sick of gloomy January and February. Like many of you, I've been dealing with a bad cold. If I hadn't had a flue shot, I'd say that what I've experienced was flu-like. For several days I didn't care if I ate or not, let alone cook anything for myself! Even my morning mug of coffee didn't taste good! When I finally got out I bought enough Lean Cuisine frozen entrees to last several days. With Ash Wednesday approaching, I also bought 2 12-ounce packages of Orca Bay frozen tilapia. There are 4 small fillets, individually wrapped, inside each bag. I usually buy fresh tilapia but found the Orca Bay brand very acceptable and it was only about $5.00 a package. Since I always broil tilapia, I did the same with 2 of the frozen fillets and when the fish flaked I sprinkled the top with Cajun seasoning just before eating.
Last night our power was off for 3 hours. I did have plenty of candles to burn but was frustrated because I didn't have a battery operated lamp or radio. One thing most of us had during the '78 blizzard was power so I think over the years I have gotten complacent about dealing with power outages. I'm on Bryan city power even though I live outside the city limits. Power outages are few and far between and most of the time no more than an hour or less. The only thing I didn't worry about last night was the battery operated sump pump in the basement that kicks in when the regular power is off. Armed with a flashlight and a few candles to keep me from being in total darkness, I had plenty of time to think about what is important and what is not! Actually, it shouldn't take a power outage to get our priorities straight but unfortunately it can!
Since I've been cooped up in the house and bored for over two weeks, when schools are closed for weather-related reasons I'm sure moms have bored kids to deal with, too. Look to Kids.gov for help. With trustworthy links to over 1,300 web pages, Kids.gov is the official kids' site from the U.S. government, so you know it's safe. Children from kindergarten through eighth grade can play games, go back in history, sail the seven seas, get homework help and much more.
Separated into two sections, Grades K-5 and 6-8, Kids.gov is easy to navigate. Kids can quickly find the information geared to their grade level. Loaded with great tips, facts, projects, games and exercises, there is always something new and exciting on Kids'.gov. Consider it your escape route when the kids are inside and restless. Be warned: it may be hard to pry them away once it's bedtime.
In addition to checking the internet for worthwhile activities, I doubt if children would turn down an opportunity to make a batch of No Bake Chocolate Oatmeal Cookies. I made these often for our family because I always had the ingredients on hand. I'm sure you do, too. Best of all, this is a cookie that children can help make and they'll taste even better because they had a hand in the preparation.
NO BAKE CHOCOLATE OATMEAL COOKIES
- 2 cups sugar
- 1/4 cup cocoa (dark, if available)
- 1/8 teaspoon salt
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- 1/2 cup butter
- 1/2 cup peanut butter
- 3 cups quick-cooking oatmeal
- 1 teaspoon vanilla
Combine sugar, cocoa, salt and butter in a large saucepan. Bring to a boil and cook for 90 seconds. Remove from heat. Stir in peanut butter until blended. Add quick oats and vanilla. Mix well. Drop by teaspoonful onto parchment covered cookie sheet. Cool for 30 minutes or until set.
FROM THE COOKBOOK SHELF
I'm a big fan of the Cake Doctor, Anne Byrn. Not one to bake cake mix cakes but not above using a cake mix to make a special dessert, Byrn's recipes have always appealed to me. Her latest cookbook is What Can I Bring? Her February 2008 newsletter, A Piece of Cake, includes Greek Pasta Salad from What Can I Bring? Byrn says Greek Pasta Salad is one that she likes to show on TV because of its general appeal. I know I'll be making this one to serve at the Bryan Chief soon. I do like fresh lemon juice instead of vinegar in a salad dressing and it's combined with healthy, monounsaturated olive oil. I do prefer homemade salad dressings because they do not contain monosodium glutamate. I wish I had the clout to abolish the flavor enhancer from the universe but I don't. However, I will continue to do what I can to discourage people from buying products with it!
GREEK PASTA SALAD
- 4 cups short whole wheat pasta (shells, penne or spirals)
- Salt
- 2/3 cup olive oil (I prefer light olive oil)
- 2 tablespoons fresh lemon juice (1 lemon)
- 2 small cloves garlic, minced
- Freshly ground pepper
- 2 cups cherry tomatoes, halved
- 1 European seedless cucumber, chopped
- 1 cup chopped red onion
- 4-ounces feta cheese, crumbled
- 1/2 cup chopped pitted kalamata olives
- 1/4 cup chopped fresh parsley
- 1 teaspoon oregano
Bring a large pot of water to a boil over high heat. Stir in pasta and 1 teaspoon salt, reduce heat to medium-high and cook pasta, uncovered, according to the package directions until just done, 8 to 9 minutes. Meanwhile, combine olive oil, lemon juice, garlic and oregano in a large mixing bowl and whisk to combine. Season to taste with salt and pepper. Set salad dressing aside. Drain pasta in a colander, shaking to remove excess water. Transfer pasta to the large mixing bowl with the dressing. Stir to coat and let pasta come to room temperature, about 20 minutes. When pasta is cold, fold in tomatoes, cucumber, onion, feta cheese, olives and mint, oregano or parsley. Transfer the salad to a serving bowl and serve at once or cover and refrigerate until serving time.
Source: Greek Pasta Salad from What Can I Bring? Cookbook by Anne Byrn; Workman Publishing, October 2007. Order from amazon.com for $10.17/softback. PS: If you're not a subscriber to Anne Bryn's newsletter, get on board before the next issue in April. |
