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Meyer Lemon Cheesecake

October 20, 2014

If you love cheesecake, this recipe is a keeper. More than just a plain cheesecake, the Meyer lemon infuses a mild citrus flavor, somewhat undistinguishable. The Biscoff cookie crust is a nice change from the more common graham cracker crust. I made it for the second time for company last night and everyone loved it. The Meyer lemon is a cross between a lemon and an orange, both sweet like an orange and somewhat tart like a lemon. If you are lucky enough to live in a warmer climate, you may be growing a Meyer lemon tree in your garden? Me … I buy them at the grocery stores when I can find them. The original recipe is here I forgot to take a picture of the finished cheesecake so I swiped this photo of it from food52.com where there recipe can also be found.

food52_01-29-13-0785

Serves 12

Biscoff crust:

8 ounces Biscoff cookies, crumbled
1/3 cup sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, melted and cooled

Heat oven to 350. Prepare a 9-inch springform pan.
In a food processor, blitz Biscoff cookies until finely ground. Add sugar and salt and continue to process. Slowly pour in melted butter and process again.
Press mixture into bottom and up sides of springform pan. Bake in 350 oven for 10 minutes. Remove and let crust cool to room temperature.

Meyer lemon cheesecake filling:

3 (8 oz.) packages cream cheese (low-fat is ok, no-fat is not)
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 Meyer lemons, zest removed and juice reserved
1 (16 oz.) carton sour cream (low-fat is ok, no-fat is not)
1 tablespoon sugar

Preheat oven to 350.
In a mixing bowl, place cream cheese and beat with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition. Add the sugar and mix well, scraping down the sides of the bowl as needed.
Add 1/2 of the zest to the cheesecake batter, reserving the remainder. Add all of the juice and the extracts to the batter, and continue to mix. Pour batter into prepared crumb crust. Place pan on baking sheet and bake at 350 for 45 minutes or until cake is just set in center. Remove cake from oven but do not turn off oven.
Whisk together sour cream, 1 tablespoon sugar and remaining lemon zest. Spoon mixture onto the cheesecake and spread with an offset spatula or knife. Return the cake to the oven and bake for 10 additional minutes. Remove cheesecake from oven and let cool to room temperature. Store cheesecake, well-wrapped in refrigerator.

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Stung again

October 16, 2014

hivefall14

There are many positives to beekeeping but it’s not all fun as I have continually been reminded this past summer season. And then again yesterday.

Due to low honey stores in the hive during our last inspection, I am madly feeding the girls from both the top and the front of the hive, hoping they will build up their winter supply for food before the colder temperatures and it is too late.

Jeff is diligent about wearing his bee suit/veil whenever we do anything with the hive or bees. Me, not so much. Earlier this week the sugar syrup jars (food) needed to be replaced so I was back at our hive without my veil on. Due to a bicycle crash earlier this summer, my shoulder is injured and I don’t have the strength to do a quick change-out, thus needing to fully open the top hive cover and use both of my hands to lift the mason jar filled with 2+ quarts of sugar syrup. As per usual this summer, the girls continue to be cranky.

hivetopfeederfall14As I lifted the cover and set the new food jar down, one bee stung me on my wrist which created the all out “ALERT! ALERT!” for the other bees. So I screamed a little but stayed there as I was hoping to get the lid back on the hive. However as more bees started moving towards me, I moved away from the hive and eventually started running around the yard, still screaming, in an attempt to get them away from me. As I ran up the deck towards our house, I could still hear them buzzing around me. I threw off my shirt off down to my underwear, my eye-glasses flying and getting lost into the Fall leaves and scaring our 12 year old outside cat who is looking at me like wtf? Now in the house and I could STILL hear buzzing. I stripped down naked as I’m moving frantically from the door to the office to the bathroom and back into the office. Finally, no buzzing. So I am in the house, naked and blind as a bat trying to find a credit card to scrape the stinger off my face and stop any additional poison as I usually swell up nicely from bee stings. All this going on and I hear banging on our front door. It’s my neighbor, retired nurse, yelling “ARE YOU OKAY? CATHY ARE YOU OKAY??”So apparently she had seen the whole thing?

All’s well that end’s well. I did find one of Jeff’s sweatshirt’s laying on his office chair which I was able to throw on before answering the front door to let B know I was fine. I found my glasses on the deck and was able to remove the stinger that was still in my face, our kitty is recovered and it doesn’t look like there is any long-term trauma for her. There were a few honeybees in the house that I trapped and let back outside. My face as my eye has swelled but two days into it, this morning the swelling is down enough to look just like I have an eye infection.

Jeff asked me if I learned my lesson? I told him “absolutely, I’m not feeding the bees anymore!” Just kidding … I actually was out there this morning, with my veil on, making sure they had enough food.

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Best French Onion Soup (from America’s Test Kitchen)

March 19, 2014

Oh my God, this soup is so good! I followed the recipe exactly EXCEPT I made my own 6 cups of broth from both raw and cooked chicken remnants that I had frozen. Into the broth I also added onion and carrot discards as well as rinds from various cheeses. I keep all the stuff […]

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Whiskey Mustard Meat Marinade

February 28, 2014

This has been my go-to favorite marinade for any kind of meat for several years. I use it mostly on flank steak and pork and haven’t tried it on poultry. I can’t remember where I first found the recipe and I know I’ve changed it a little since then. I think the original recipe called […]

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Roasted Potato Fries

February 27, 2014

Potatoes Olive oil Salt & Pepper Preheat oven to 425-450 degrees Slice potatoes lengthwise into approximately ½’ square slices. Place in a roasting pan. Sprinkle oil, salt and pepper on the potatoes. Cook for 20 – 30 minutes, remove from oven and use a spatula to mix and release any potatoes that are stuck on […]

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Onion Tart

January 1, 2014

I found this recipe in the Food & Wine Magazine awhile ago. I made it for the first time last Fall. Jeff loves this stuff ~ I think almost better than chocolate cheesecake. Ingredients Dough 1 cup all-purpose flour 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into small pieces and chilled 5 tablespoons ice […]

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Facebook YAY or NAY?

December 27, 2013

Although my personal Facebook post stated on December 21st, that I was staying off social media through the Holidays, I realize now that yes I am addicted. I’ve decided now that five plus days was enough, and this morning I found myself checking Facebook on my iPhone underneath my covers at 4:30am. Within minutes, I […]

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Mourning Cloak

December 10, 2013

A Mourning Cloak has visited our yard twice since my dad died on June 27, 2013 The first time we saw it was the day after he died. Most recently and the second time we saw it was the day after Thanksgiving. FACTS: My dad was a butterfly collector as a child and also collected […]

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Mushroom + Onion + Zucchini Wrap

March 15, 2012

Lucky or unlucky for me, I stopped following most recipes several years ago (the one exception to the rule is when I bake, I follow the recipes exactly.) What has been inspiration for me lately is whatever I have in my refrigerator/freezer. Last night it was a combination of mushrooms, onions and squash. This is […]

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Arugula and Green Apple Salad

March 12, 2012

:)Spring is a great time to take advantage of the fresh & local greens. This is a quick, easy and good salad. If you haven’t tried arugula, it’s a nice change with a wonderful peppery flavor. 1 bunch fresh arugula, washed and dried 2 Granny Smith apples, pealed and sliced thin (julienne) 1/2 – 3/4 […]

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