Archive for November, 2007

Monday with my girls

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November 12, 2007 at 11:46 pm 8 comments

I just had to state for the record

scientology.gif 

Husband let me know something really strange, and after looking quickly at it all, it’s pretty funny too.  Then, I got alarmed.  I mean, if you know me IRL, then you won’t worry.  But, my online peeps needed to know for sure.  So, just so it’s in black and white…

I AM NOT, NOR HAVE I EVER BEEN, NOR WILL I EVER BE; A SCIENTOLOGIST.

Deep breath.  Cleansing breath.  Yes, they would probably say that I need to be ‘cleared’.  But I digress.  Let me back up.

Husband googled me – my name.  We have a pretty unusual last name and ‘Tina’ isn’t uncommon, but it’s not Barbara or Mary either.  So, imagine my surprise when googling my name brought up someone with my exact, same name who is a cleared, Scientologist.  I don’t really know what ‘cleared’ means, but I know that Scientologists engage in it. 

To me, getting cleared involves a local beach, an amazing salad, laughing with my family or even a quiet moment with a glass of Chardonnay.  When I think about Scientology, I think about Tom Cruise and how he brainwashed introduced Katie Holmes into it.   I think about how it uses celebrity names for promotion.  It seems secretive, hungry for money and abusive because it seems to encourage keeping members away from those who are not members.  Can you say CULT? 

Ok, this is way off topic, I realize.  I just wanted to put it out there.  If you know my whole name, go ahead.  Google it.  But, I promise it’s not me.  K?

November 4, 2007 at 11:43 pm 8 comments

Apple pie Contest

I’ve had some lovely emails congratulating me winning our local harvest festival pie contest and quickly followed by requests for the recipe.  I’m glad to share it with you all.  I think this is a great pie for Thanksgiving.  Enjoy, and tell me how yours came out as well.   You can read the little article here.  There is a picture and mine is on the right, toward the bottom. 

http://www.bohemian.com/metro-santa-cruz/10.17.07/dish-0742.html

Pippin Apple Pie with Walnut Crumb Topping

CRUST

Makes a 9″ double crust

2 1/2 Cups All Purpose Flour

1 Tbsp. Sugar

1/2 tsp. Salt

1 Stick Unsalted Butter, cold and cut into small pieces

4 Tbsp. Vegetable Shortening, cold and cut into small pieces

3 T Cold Water

1/2 tsp. Vanilla

In a medium sized bowl, toss the flour, sugar and salt together.  Add the butter and shortening and cut in with a pastry blender or two knives until crumbly.  Add vanilla and water together and drizzle over the flour/butter mixture.  Add just enough until it forms a dough and holds together.  Divide into two disks and chill in the refrigerator for at least an hour.  Roll out and prepare pie plate.

Walnut Crumb Topping

1 Stick Unsalted Butter

1/2 C. Golden Brown Sugar

1/2 tsp. Salt

1 tsp. Cinnamon

1 Tbsp. Vanilla

3/4 C. All Purpose Flour

1 C. Quick Cook Oats

1 C. Toasted Walnut Pieces

Cream the butter, sugar, salt, & cinnamon with a mixer until soft.  Mix in the flour, oats and nuts.  Refrigerate until pie is ready to go into the oven.

Pippin Pie Filling

10 Pippin Apples, peeled, cored and sliced

1 Stick of Unsalted Butter 

1/3 C. Sugar

1/3 C. Golden Brown Sugar

1 Tbsp. Cinnamon

1 Tbsp. Lemon Juice

Zest of One Lemon

1 Vanilla Bean, split and scraped

1/2 tsp. Salt

2 Tbsp. Flour

1/8 tsp. Nutmeg

1/2 tsp. Cider Vinegar

In a large pot, start to melt the butter with both sugars, vanilla bean, salt & cinnamon.  Add the apple slices and coat by stirring gently.  Add the lemon juice and zest and vinegar.  Cook on medium-high heat stirring frequently.  Apples will begin to become translucent, approximately 10 minutes.  Test to see that apples are cooked, but still firm.  At this point, sprinkle the flour over the top of the apples evenly and stir in.  Cook until the juices are thickened and shiny, about 1-2 minutes.  Take off the heat and pour filling into a 9″ prepared pie dish.  Cover with crumb topping leaving little holes open for venting and so the juices can bubble.  You may not need all the crumb topping.  Place pie on a piece of foil in the middle of your oven and bake at 350 for approximately 35 minutes, filling will bubble and topping will be browned.  Cool and enjoy with ice cream or cinnamon whipped cream.

November 2, 2007 at 11:26 pm 2 comments


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