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This is one of my favorite arrangements of this beloved song –
It’s just a beautiful, soothing song, don’t you think?:
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(“Over The Rainbow” by the incomparable Eva Cassidy – available on CD or MP3)
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This is one of my favorite arrangements of this beloved song –
It’s just a beautiful, soothing song, don’t you think?:
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(“Over The Rainbow” by the incomparable Eva Cassidy – available on CD or MP3)
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Since I missed doing a “Foodie Friday” post last week, I thought I would combine a recipe with a post which celebrates Cinco de Mayo. I’m not sure WHY we celebrate Cinco de Mayo, other than to have an excuse to drink a lot of beer and/or tequila – and since we don’t drink beer or tequila at the Koch Casa, it’s just another day around here….
I haven’t actually tried this recipe myself, as Paul and I don’t really like spicy things, but I’ve been told that lots of people like the extra “zing” that chili peppers add to the taste of chocolate. This recipe looked intriguing, so I thought I would share it with you – if you don’t have to eat gluten-free, just use regular all-purpose flour and omit the xanthan gum and salt:
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Tomorrow is Cinco de Mayo – a day when a lot of people drink a lot of beer and/or tequila.
So what better YouTube clip to show than Jim Breuer’s classic “Party in Your Stomach”? If you haven’t seen it before, be prepared to laugh:
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Have a great day!
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Way back in 1979, I had the honor of meeting a man who came to mean a lot to me over the next 34 years. I had just started seeing a fella who very quickly asked me to spend the rest of his life with him (I said “Yes” before he could change his mind); not long after that, he took me home to introduce me to his parents.
And that’s when I met Charles Henry Koch.
*Since yesterday was my Grandmother’s birthday, “Tuesday” Tunes has been moved to Wednesday this week*
We’ll close out the month of April with another song about stormy weather – here in Texas, we’re heading into the turbulent season – “May flowers” around here have to be pretty darn tough to ride out some of our storms! This song always helps to lift my mood – it reminds me that while none of us can hide from whatever may come, we will never be alone: http://www.youtube.com/watch?feature=player_detailpage&v=-2roZ-1sPMM Continue reading
Today is my dear, sweet Grandmother’s 94th birthday. I’m not able to see her very often since we live so far from her, but I think about her often (even if I am remiss in calling her when I should). I do try to send her flowers for special occasions, though – Granny’s first name is Daisy, so I always try to make sure that any arrangement that is sent has lots of daisies in it.
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On April 28, 2001, my best friend Becky got the phone call that no parent ever wants to get – her oldest son, Jonathan, had been killed in a car wreck.
The pain has eased somewhat, but it will always be there for her and for her family. No parent should ever outlive their child – that is a pain that will never go away.
This is for Jonathan and all of those who loved him –
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If you’ve ever been owned by a cat, I’m sure that you have wondered from time to time just what they are thinking. Well, wonder no more – Henri the Cat is here to explain it to you:
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Honestly, I’m amazed they even deign to allow us to live in the house with them…..
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Late April and early May is Strawberry Season in Texas – there are lots of Strawberry Festivals held around the state to celebrate the first fruits of the coming summer.
This wonderfully delicious sweet bread uses frozen strawberries, so it can be made any time of the year, but I thought it would be nice to honor their annual debut by posting this recipe now.
This makes a wonderful gift to give friends and family at Christmas, and it is always a hit at holiday parties!
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3 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
4 eggs
2-10 oz. pkgs. frozen sliced strawberries (do not drain; add juice to batter)
1 1/4 c. oil
1 1/4 c. chopped pecans (optional)
Mix dry ingredients together.
Mix remaining ingredients and add to dry ingredients; stir carefully.
Turn batter into 2 greased loaf pans.
Bake at 350F for 1 hour and 15 minutes, or until knife comes out clean.
Cool in pans for 10 minutes; turn out onto cooling racks.
This recipe makes 2 large loaves or 3 small loaves (it rises quite a bit while cooking)