Think or I will set you on fire


Mistletoe has yellowish-green, smooth-edged, teardrop-shaped leaves with white berries.
Holly has deep green, pointy leaves, thorny branches and red berries.
You kiss under the mistletoe, while holly is used to deck the halls.

Berries of white, kissing's alright.
Berries of red gets you hit in the head.


Lentil soup

Cooking - Soup Nazi
I use split red lentils to make this dish.  They cook very quickly and don't have to be soaked.  You should pick through them first, however, to check for stems or stones, then rinse them throughly with fresh water to clean off any remaining dirt or debris.  Lentils are loaded with fiber, protein, iron, potassium, magnesium, zinc, phosphorus, folic acid, pantothenic acid, thiamine, riboflavin, niacin, and B6.  Red lentils will turn yellow as they cook, so don't be surprised when the soup isn't the same color as the raw lentils.

Start by making a soffritto, the Italian cousin of the mirepoix.  Chop 1 cup of carrots, 1 cup of celery, 2 cups of onion, and about 5 or 6 cloves of garlic.  Saute in olive oil until soft.  Add 2 cups of lentils, 6 cups of chicken broth, 2 large bay leaves, a teaspoon of smoked Spanish paprika (pimentón ahumado), and some fresh black pepper.  Bring to a boil, then reduce the heat and simmer for 30 minutes. If you use brown or green lentils, it may take longer.  Stir in 1 tablespoon of Balsamic vinegar.  You can puree the soup if you prefer it smoother, but I just serve it as is.

Serve garnished with croutons, fresh parsley and/or heavy cream, greek yogurt or sour cream.

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Joys of Cooking

Cooking - Hell's Kitchen
I have always enjoyed cooking and my first cookbook was a copy of the 1975 edition of the Joy of Cooking given to me by my grandmother.  Over the years I've purchased the new editions as they've come out, and I've recently started buying the older editions as well.  I've finally managed to acquire one of each of the eight official editions that have been published.


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Brussels sprouts with bacon & onions

Cooking - Kiwi
If your Brussels sprouts came on a stalk, cut off the individual sprouts.  Most people discard the stalk as the outside is tough and woody, though the center is edible and supposedly tastes like broccoli, but that's another recipe.

Clean 2 pounds of Brussels sprouts by peeling off the outer leaves & rinsing under cold running water.  If the sprouts were purchased loose, also trim away the dirty part of the stem.  Slice the spouts in half from top to bottom; if they are particularly large, quarter them, making sure each piece has a bit of stem to hold it together.

Chop 1 large sweet onion into small pieces.

Cut 1 pound of bacon into bite-sized pieces.  Cook the bacon in a large skillet until the meat is brown and the fat has been rendered out.  Remove the meat to a bowl, leaving the bacon fat in the pan.  If there isn't enough fat remaining, add some butter or olive oil .  If you are watching your cholesterol, drain the bacon fat and use olive oil instead.

Add the onion and Brussels sprouts to the skillet and sauté until the spouts are tender.  The sprouts should remain bright green; if you overcook them they will turn greyish and develop a foul odor.  Sprinkle with salt and pepper to taste.  Add the bacon back into the pan and stir.

I like to serve this over buttered rice.

Brussels sprouts are extremely high in vitamins K (169% RDA in 3.5 ounces) and C (102%) and have moderate amounts of vitamins B1 (12%), B6 (17%) and folate (15%), as well as iron (11%), manganese (16%) and phosphorus (10%).  Brassicas such as Brussels sprouts contain sulforaphane, which may have anticancer properties.

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Goat porn



Beware the Fire Monster!



That's the spot!

Nosey

Oh yeah, right there!




Who wants elk?

Bumbie & friend
I recently visited the Lee G Simmons Conservation Park and Wildlife Safari.

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Holy Family Shrine

Bishop
I took some photos of the Holy Family Shrine about 4 years ago.  I've got a better camera now, and it was a nice day, so I figured I'd go and take some more pictures.

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