Wednesday, May 24, 2017
Most people don't realize how fast the guy has to swim to just keep up. Look at how fast his fins are moving. It's exhausting. Most large marine critters are going way fast.
Poor thing. Imagine the relief it must have felt
Posted by Linda at Wednesday, May 24, 2017
Tuesday, May 23, 2017
Monday, May 22, 2017
Sunday, May 21, 2017
This is really interesting because it seems like this is a relatively new discovery, with potential uses from "aeronautics to umbrellas". For those wondering how they fold them back up, it looks like they actually close the shell part first and then retract the wings. The article has a really cool video with a ladybug doing it with a clear stand-in that's actually made of nail art resin. After reading the article and watching a little of the actual source material, the wings are in essence origami folds, and when the pressure of the shell is applied, the retraction of the wings ends up folding in on itself. It's really neat actually.
Posted by Linda at Sunday, May 21, 2017
Saturday, May 20, 2017
The recipe called for ice cream. I wanted to make it healthier and subbed vanilla Greek yogurt.
I didn't make the meringues. This would of worked a little better if the meringues were smaller.
16-20 small meringues
2 pints strawberries
2 tablespoon port wine or orange juice ( used OJ)
2 tablespoon powered sugar
2 cups vanilla ice cream ( used vanilla Greek Yogurt)
2 tablespoon grated chocolate ( optional)
Whipped cream ( optional)
1. Hull strawberries. Rinse and drain well. Chop coarsely in a food processor.
2. Peel and chop banana, add to strawberry mixture in food processor. Add OJ and powered sugar. Pulse a few times until combined.
3. Place a few meringues into dessert glass.
4. Layer strawberry over meringue then layer of ice cream or vanilla Greek Yogurt. Add more meringues and repeat strawberry/ yogurt layers.
5. Garnish with mint and whipped cream.
6. Serve immediately.
Monday, May 15, 2017
Sunday, May 14, 2017
Trudi has a wonderful grandson. He loves his grandma's cooking and downloaded her recipe book for all to enjoy. I'm adding all of her recipes HERE.
Gabe really liked these!
1 package cocktail weiners
1 package bacon - cut into thirds
1 cup brown sugar
1 tsp. dry mustard
wrap bacon around weiner and secure with a toothpick
Place in a baking dish
Mix the brown sugar and dry mustard in a small bowl. Sprinkle over bacon wrapped weiners.
Bake at 375 until bacon is crispy, about 40 min.
Posted by Linda at Sunday, May 14, 2017