Asparagus in Wine and Butter.

  1 bunch asparagus
 1/4 cup butter
 1/4 cup white wine
 1/2 teaspoon salt
 1/4 teaspoon black pepper
   Sliced almonds

  1. Bring a large pot of water to a boil.  Add asparagus and cook until just bright green, 2 to 4 minutes. Remove from water, rinse under cold water and drain.

  2. Melt butter in a large skillet over medium heat.  Add wine, salt, and pepper, and stir until mixed. Stir in reserved asparagus, cook until thickened, sprinkle with almonds and serve immediately.

Roses for Rose

              

    I found this beautiful, love story in internet:  "Roses for Rose", written by James A. kisner. Hope you like it.
          
  
                Roses     For     Rose
                                               
Red  roses were her favorites, her name was also Rose.
   And every year her husband sent them, tied with pretty bows.
                                 
The year he died, the roses were delivered to her door.
   The card said, "Be my Valentine," like all the years before.

Each year he sent her roses, and the note would always say,
   "I love you even more this year, than last year on this day.

My love for you will always grow, with every passing year."
  She knew this was the last time that the roses would appear.

She thought, he ordered roses in advance before this day.
  Her loving husband did not know, that he would pass away.

He always liked to do things early, way before the time.
   Then, if he got too busy, everything would work out fine.

She trimmed the steams, and place them in a special vase.
   Then, sat the vase beside the portrait of his smiling face.

She would sit for hours, in her husband's favorite chair.
   While staring at his picture, and the roses sitting there.

A ear went by, and it was hard to live without her mate.
   With loneliness and solitude, that had become her fate.

Then, the very hour, as on Valentines before,
   The doorbell rang, and there was roses, sitting by her door.

She brought the roses in, and then just looked at them in shock.
   Then, went to get the telephone, to call the florist shop.

The owner answered, and she asked him, if he would explain,
   Why would someone do this to her, causing her such pain?

"I know your husband passed away, more than a year ago,"
    The owner said, "I knew you'd call, and you would want to know.

The flower you received today, were paid in advance.
   Your husband always planned ahead, he left nothing to chance.

There is a standing order, that I have on file down here,
   And  he  has paid, well in advance, you'll get them every year.

There also is another thing, that I think you should know,
   He wrote a special little card... he did this years ago.

Then, should ever I find out that he's no longer  here,
   That's the card... that should be sent, to you the following year."

She thanked him and hung up the phone, her tears now flowing hard.
   Her fingers shaking, as she slowly reached to get the card.

Inside the card, she saw that he had written her note.
   Then, as she stared in total silence, this is what he wrote...

"Hello my love, Iknow it's been a year since I've been gone,
   I hope it hasn't been too hard for you to overcome.

I know it must be lonely, and the pain is very real.
   For if it was the other way, I know how I would feel.

The love we shared made everything so beautiful in life.
   I loved you more than words can say, you were perfect wife.

You were my friend and lover, you fulfiled my every need.
   I know it's only been a year, but please try not to grieve.

I want you to be happy, even when you shed your tears.
   That is why the roses will be sent to you for years.

When you get this roses, think of all the happiness,
   That we had together, and how both of us were blessed.

I have always loved you and I know I always will.
   But, my love, you must go on, you have some living still.

Please... try to find happiness, while living out your days.
   I know it is not easy, but I hope you find some ways.

The roses will come every year, and they will only stop,
   When your door's not answered, when the florist stops to knock.

He will come five times that day, in case you have gone out.
   But after his last visit, he will know without a doubt,

To take the roses to the place, where I've instructed him,
   And place the roses where we are together once again.

  

Raspberry Linzer Heart Cookies for Walentine's Day.

    For  the  cookie  dough:

   3  cups  sifted  all purpose  flour
   1  cup  sugar
   1  cup  (2  sticks)  softened  butter  or  margarine 
   1 1/2  teaspoons  baking  powder
   1/2  teaspoon  salt
   1  egg  slightly  beaten
   3  tablespoons  light  cream
   1 1/2  teaspoons  vanilla  extract
  
   Seedless  raspberry  jam
   Confectioner's  sugar,  for  dusting
   1.  Preheat   oven  to  400  degrees  F. 

   2.  In  a  mixing  bowl  sift  together  dry  ingredients.  Add  butter  and  mix  well  with  electric  mixer  or  pastry  blender.  Add  egg, cream  and  vanilla.  Mix  until  the  dough  comes  together.  Shape  dough  into  two  disks  and  wrap  in  plastic  wrap,  if  desired  chill  the  dough  in  the  refrigerator  for  easy  handling.

   3.  Place  one  disk  on  a  well-floured  board,  place  a  sheet  of  floured  wax  paper  over  dough  and  roll  with rolling pin   1/8  inch  thickness.  Remove  wax  paper,  cut  dough  with  heart-shape  cutter,  use  a  smaller  heart  cutter  to  cut  a  window  out   of  half  cookies.  With  a  spatula,  carefully  transfer  cookies  2  inches  apart,  to  ungreased  cookie  sheets.  Repeat  with  remaining  dough.  Gather  scraps  and  roll  out  again  to  make  more  cookies.  Bake  5 - 8  minutes,  or  until  lightly  browned  at  edges.  Remove  to  wire  racks  to  cool.

   4.  Using  sifter,  dust  half  a  heart  cookies,  only  with  window,  with  confectioners'  sugar.

   5.  Spread  seedless  raspberry  jam  over  each  uncut  cookies  and  carefully  top  with  powdered  sugar  dusted  cookies.  Store  in  an  airtight  container  for  up  to  1  week.

Stuffed Mini Sweet Peppers

    
     Cheese  stuffed  mini  sweet  peppers  are  delicious,  healthy  and  easy  to  make.

     15-20  mini  sweet  peppers
     1/2  cup  cream  cheese
     1/4  cup  goat  cheese  (can  substitute  mozzarella  cheese)
     1  clove  garlic
     1 1/2  tablespoons  chopped  fresh  basil
     1 1/2  tablespoons  diced  sundried  tomatoes
     Salt  and  pepper  to  taste
    

      Wash  and  dry  peppers.
      Cut  the  tops  off  the  peppers  and  clean  out  any  seeds.  In  a  bowl,  mix  cream  cheese  and  goat  cheese  together.  Add  the  garlic,  basil,  sundried  tomatoes, salt  and  pepper.
      Using  a  small  spoon  (butter  knife  works  great)   fill  the  mini  sweet  peppers  with  the  mixture.

The 10 Healthiest Foods on the Planet.

     According  to  FITNESS   magazine,  Lemons, Broccoli, Dark  chocolate,  Potatoes,  Salmon,  Walnuts,  Avocados, Garlic,   Spinach, Beans  are  10 healthiest  food  on  the  planet.
     These  10  super foods  are  proven,  expert-beloved  disease  fighters  and  energy  boosters.  Add  them  to  your  meals  and  get  on  the  fast  track  to  a  super-healthy  body.

    Why  they're  healthy:

          LEMONS:

    Just  one  lemon  has  more  than  100  percent  of  your  daily  intake  of  vitamin  C,  which  may  help  increase  "good"  HDL  cholesterol  levels  and  strengthen  bones.
    Citrus  flavonoids  found  in  lemons  may  help  inhibit  the  growth  of  cancer  cells  and  act  as  an  anti-inflammatory.
    Quick  tip:  Add  a  slice  of  lemon  to  your  green  tea.  One  study  found  that  citrus  increases  your  body's  ability  to  absorb  the  antioxidants  in  the  tea  by  about  80  percent.

   BROCCOLI:

   One  medium  stalk  of  broccoli  contains  more  than  100  percent  of  your  daily  vitamin  K  requirement  and  almost  200  hundred  percent   of  your  recommended  daily  dose  of  vitamin  C- two  essential  bone  building  nutrients.
   The  same  serving  also  helps  stave  off  numerous  cancers.
   Quick  tip:  Preserve  up  to  90  percent  of  broccoli's  vitamin  C  by  microwaving.  (Steaming  or  boiling  holds  on  to  just  66  percent  of  the  nutrient.)

   DARK  CHOCOLATE:

   Just  one-fourth  of  an  ounce  daily  can  reduce  blood  pressure  in  otherwise  healthy  individuals.
   Cocoa  powder  is  rich  in  flavonoids,  antioxidants  shown  to  reduce  "bad"  LDL  cholesterol  and  increase  "good"  HDL  levels.
   Quick  tip:  A  dark  chocolate  bar  contains  about  53.5  milligrams  of  flavonoids;  a  milk  chocolate  bar  has  fewer  than  14.

   POTATOES:

  One  red  potato  contains  66  micrograms  of  cell-building  folate - about  the  same  amount  found  in  one  cup  of  spinach  or  broccoli.
  One  sweet  potato  has  almost  eight  times  the  amount  of  cancer - fighting  and  immune - boosting  vitamin  A  you  need  daily.
   Quick  tip:  Let  your  potato  cool  before  eating.  Research  shows  that  doing  so  can  help  you  burn  close  to  25  percent  more  fat  after  a  meal,  thanks  to  a  fat- resistant  starch.

   SALMON:

   A  great  source  of  omega-3  fatty  acids,  which  have  been  linked  to  a  reduced  risk  of  depression,  heart  disease,  and  cancer.
   A  3-ounce  serving  contains  almost  50  percent  of  your  daily  dose  of  niacin,  which  may  protect  against  Alzheimer's  disease  and  memory  loss.
   Quick  tip:  Opt  for  wild  over  farm-raised,  which  contains  16  times  as  much  toxic  polychlorinated  biphenyl  (PCB)  as  wild  salmon.

   WALNUTS:

   Contain  the  most  omega-3  fatty  acids,  which  may  help  reduce  cholesterol,  of  all  nuts.
   Omega-3s  have  been  shown  to  improve  mood  and  fight  cancer,  they  may  protect  against  sun  damage,  too  ( but  don't  skip  the  SPF!).
   Quick  tip:  Eat  a  few  for  dessert.  The  antioxidant  melatonin,  found  in  walnuts,  helps  regulate  sleep.

    AVOCADOS:

   Rich  in  healthy,  satisfying  fats  proven  in  one  study  to  lower  cholesterol  by  about  22  percent.
   One  has  more  than  half  the  fiber  and  40  percent  of  the  folate  you  need  daily,  which   may  reduce  your  risk  of  heart  disease.
   Quick   tip:  Adding  it  to  your  salad  can  increase  the  absorption  of  key  nutrients  like  beta-carotene  by  three  to  five  times  compared  with  salads  without  this  superfood.

     GARLIC:

     Garlic  is  powerful  disease  fighter  that  can  inhibit  the  growth  of  bacteria,  including  E.  coli.
     Allicin,  a  compound  found  in  garlic,  works  as  a  potent  anti-inflammatory  and  has  been  shown  to  help  lower  cholesterol  and  blood-pressure  levels.
     Quick  tip:  Crushed  fresh   garlic  releases  the  most  allicin.  Just  don't  overcook,  garlic  exposed  to  high  heat  for  more  than  10  minutes  loses  important   nutrients.

     SPINACH:

     Spinach  contains  Lutein  and  zeaxanthin,  two  immune-boosting  antioxidants  important  for  eye  health. 
     Recent  research  found  that  among  cancer-fighting  fruits  and  veggies,  spinach  is  one  of  the  most  effective.
     Quick  tip:  Spinach  is  a  healthy -- and  flavorless -- addition  to  any  smoothie.  You  won't  taste  it.  Try  blending  1  cup  spinach,  1  cup  grated  carrots,  1  banana,  1  cup  apple  juice,  and  ice.

     BEANS:

     Eating  a  serving  of  legumes  (beans,  peas,  and  lentils)  four  times  a  week  can  lower  your  risk  of  heart  disease  by  22  percent.
     That  same  habit  may  also  reduce  your  risk  of  breast  cancer.
     Quick  tip:  the  darker  the  bean,  the  more  antioxidants  it  contains.  One  study  found  that  black  bean  hulls  contain  40  times  the  amount  of  antioxidants  found  in  white  bean  hulls.
   
    
    Originally  published  in  FITNESS  magazine,  October  2008.
  

Christmas 2011

Holiday Baking: Coconut Cake.

    1  cup  unsalted  butter  (2  sticks),  at  room  temperature
    2  cups  granulated  sugar
    4  large  eggs,  at  room  temperature
    1  cup  coconut  milk
    3  cups  sifted  self  rising  flour  (sift  and  measure)
    1  teaspoon  almond   extract
    1  cup  sweetened  shredded  coconut
    Cream  cheese  frosting

   1. Preheat  oven to  350  degrees  F.  Grease  and  flour  3  9-inch  or  2  10-inch  cake  pans.

   2.  Using  an  electric  mixer,  on  a  medium  speed,  beat  butter   until  light  and  fluffy.  Gradually  add  granulated  sugar,  beat  3-4  minutes.  Scrape  down  sides  once  or  twice.  Add  eggs,  one  at  the  time,  beating  after  each  addition.  Beat  in  vanilla.

  3.  On  a  low  speed,  alternately  add  flour  and  coconut  milk,  beginning  and  ending  with  flour. 

  4.  Divide  batter  evenly  between  the  prepared  pans.  Bake  25  to  30  minutes  or  until  toothpick  inserted  in  the  center  comes  out  clean.  Cool  in  pans  5  to  10  minutes.  Invert  cakes  onto  cooling  racks,  cool  completely.  Spread  cake  layers  with  cream  cheese  frosting,  frost  the  top  and  sides  of  the  cake  and  sprinkle  with  shredded  coconut.  Cover  and  refrigerate   the  cake  until  serving  time. 


                                    Cream  Cheese  Frosting.

    5  ounces  cream  cheese,  at  room  temperature
    5  ounces  unsalted  butter,  at  room  temperature
    3-4  cups  confectioners'  sugar
    1  teaspoon  vanilla
    Enough  milk  to  make  the  frosting  spreadable,  3-4  tablespoons

    Beat  the  cream  cheese  and  butter  together in  a  mixer  until  fluffy.  Add  sugar,  gradually  alternating  with  the  vanilla  and  milk.  If  it  is  too  dry  just  add  a  few  drops  of  milk.  If  it  is  too  soupy,  add  more  sugar.

                                                Variations:

    Orange:  Use  grated  zest  from  1/2  orange  instead  of  vanilla.  Use  fresh  orange  juice  instead  of  milk.  Try  a  little  orange  blossom  honey  instead  of  all  confectioners'  sugar.

   Lemon:  Use  grated  zest  from  1/2  lemon  and  use  just  1/2  teaspoon  of  vanilla.  Use  a  little  lemon  juice  diluted  in  a  little  water  instead  of  milk.

  Chocolate:  Use  1/2  cup  unsweetened  cocoa  whisked  with  2 1/2  cups  of  confectioners'  sugar  instead  of  all sugar.

  Maple:  Use  maple  syrup  plus  a  little  maple  flavoring  instead  of  a  little  sugar.  Omit  the  vanilla  and  milk.