An unusual 4th of July picnic
8 years ago
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Journal 4th of July weekend
Comments (2)Today... I'm off to court. Not divorce though. Still. We'll go for the next to last step in divorce in another week and half. I'm close to my whole new life!...See MoreNEW: 4th Annual Rare/Unusual/Named Variety Seed Exchange
Comments (122)Hi there all- Yep Ann- I posted back on the 20th that I had received your envelope- thanks again for the very nice selection sent in! I received a few more envelopes today- Roflol, Clay Lady, Kliddle, and Nan6161! Whew- so many many great seeds you all have sent in! I am using a laundry basket with an alpha-accordion file for the general swap- and individual pocket manila folders for each member- and I am already running out of room with only 13 member envelopes out of 38 members (so far) sent in! That IS a lot of seeds!- OK- a lot of paper too but hey- Shilohyn - how ever many or few you send in is GREAT! The mix is wonderful too. They are sure to be appreciated by those who receive them! I hope I have been answering questions as they appear on the board here- But some of the entries are being "squished" so that I can not read them- It must be time to start a new update thread- but I think I will wait till Sunday if I can. Please feel free to contact me by e-mail if I missed your important question- Thanks- Julie...See MoreNeed 4th ,not the 5thJuly Recipes Picnic
Comments (10)I'm planning to make this Light Cheesecake with berries that was published in USA TODAY Weekend Magazine last Sunday. Except after two market runs last evening, I FORGOT the ricotta! Back to the market in a minute! LOL HAPPY HOLIDAY EVERYONE! SORRY FOR THE WEIRD WAY THE INGREDIENT AMOUNTS ARE WRITTEN, I had to do that so I could quickly copy & paste w/o those odd symbols appearing. "A star-spangled holiday calls for a celebratory dessert, and this stunning red, white and blue cheesecake fits the bill perfectly. Luxuriously creamy and satisfying but with a fraction of the calories and saturated fat of a typical cheesecake, it is the kind of dessert that lets you have it all. The trick is in the mix of part-skim ricotta cheese and Neufchatel, an all-natural reduced-fat cream cheese, which makes for a texture that is both light and creamy. The cake forms its own golden crust as it bakes, and the fresh berries add all-American color and a burst of sweet juicy flavor without the sugar and calories of the typical syrupy fruit topping. It is pretty effortless to make all you do is put the ingredients in a food processor or mixer, then pour into a pan and bake. You wind up with an impressive, indulgent, better-for-you dessert that can be made ahead, leaving you plenty of time and energy to relax and watch the fireworks. Creamy Ricotta Cheesecake with Fresh Berries Cooking spray One 15-ounce container part-skim ricotta cheese half cup reduced-fat sour cream 4 ounces Neufchatel cheese (reduced-fat cream cheese), softened 3 large eggs three quarter cup sugar quarter cup all-purpose flour 1 tsp. vanilla extract one tsp. finely grated orange zest quarter tsp. salt quarter cup all-fruit seedless raspberry jam 1 Tb. orange liqueur or water 1 6-ounce container fresh raspberries 1 6-ounce container fresh blueberries Preheat the oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Place the ricotta in a mixing bowl or food processor, and beat with an electric mixer, or process, until smooth and creamy. Add the sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt and continue to process or mix until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours before removing it from the pan. The cheesecake will be about 2 inches high. In a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly until smooth. Brush the cheesecake with the jam mixture and top with the berries, alternating one row of raspberries (flat side down), with two rows of blueberries. The cake should be stored in the refrigerator, where it will keep for 2 to 3 days." Yield: 8 servings Per serving: 300 calories, 39g carbohydrates, 12g protein, 12g fat (6g saturated), 2g fiber, 110mg cholesterol, 220mg sodium Recipe reprinted by permission of the publisher, The Taunton Press Inc., from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger. Copyright by Ellie Krieger....See More4th of July, party at my house....lots of pictures
Comments (24)LindaC, that may be, and we'll never actually know. She said she was lying on a towel on the cement pool deck and got really hot, and started feeling sick to her stomach so she jumped into the pool to cool off. That's all she remembers. However, Amanda has grand mal seizures, the kind with a lot of involuntary muscular movements. Ashley has been present since that time when Amanda has had a seizure and says that she didn't have a seizure in the pool, she just jumped in and suddenly sank to the bottom with no thrashing or flailing. Amanda had never had a seizure before that incident. Since Ashley was there and described it to the neurologist, and it didn't appear that she had a seizure in the pool because the type of seizures she now experiences is very noticeable, the doctors all agree that they think she had some type of physical reaction going from so hot to so cool so quickly and passed out. I guess, at this point, the cause doesn't matter, only the effect. I do know that I'm darned lucky to still have her and equally lucky that her seizures are very well controlled with medication. She has had four that we know of in her lifetime, and none in the last five years, but she tried to go off her medication when she was 24 and that's when she had the last one. Annie...See More- 8 years ago
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