Friday, May 8, 2009
Tuesday, May 5, 2009
I had the eggs cooking in the pot and all of a sudden, I heard a small chirping sound. I looked at the pot in surprise. Surely that sweet baby chick sound couldn't be coming from inside there!
I heard it again...and then again.
I followed the sound and sure enough, one of my little boiling eggs had a baby chick in it (I was just sure of it). I quickly turned off the stove and contemplated my options: I could crack open the eggs - but what would I find? A partially boiled baby chick? And what would I do with whatever it was that I found? And how many eggs would I have to ruin before I found the 'chirping' one?- or I could throw them out; or I could keep cooking them - surely there wasn't an actual chick in one of my eggs. Oh, what to do...what to do?!
I figured it was just my imagination and turned on the stove again. As the water started to boil, there came that sweet little chick's chirps again crying out to me for mercy. I called my husband at work - surely he would know what to do.
Big mistake. He laughed, his co-workers laughed, and I laughed too (so they would be laughing with me, not at me ;)
"That's not even possible," he told me, "one of the eggs must have a crack in it and that is just the sound of air escaping."
Well, that sounded logical! Why didn't I think of that?
To erase the smallest doubt still in my mind, I raised each egg with a spoon to my ear. When I found the culprit, I examined it all over. Sure enough, there was the small crack with with itty bitty water bubbles coming out of it.
Phew! No little baby chicken half boiled to death crying out to me for help. What a relief!
To this day, every time I boil eggs, I remember this incident and I have to smile to myself and shake my head! Silly, Silly girl! :)
(Honest, it really did sound like a little chirping chick!)
Sunday, May 3, 2009
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Cheesy Garlic Biscuits
2 c Bisquick mix
2/3 c milk1/2 c sharp cheddar cheese, shredded
1/4 c butter, melted
1/4 tsp garlic salt
1/4 tsp dried parsley
Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately.
2 1/2 c. unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
1 lb. medium carrots (6 to 7 carrots), peeled
1 1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1 1/2 c. vegetable oil, safflower oil, or canola oil
8 oz cream cheese, softened but still cool
5 Tbsp unsalted butter softened, but still cool
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 c. confectioners' sugar
Adjust oven rack to middle position; heat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan (I used a bundt pan).
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
Shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.In a large bowl beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes.
Cool cake to room temperature in pan on wire rack, about 2 hours .
When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
Frost and eat!