The hero was consistent in his love for the heroine, but the heroine made many mistakes that were quite annoying, trying to use his love to fight for her beliefs. Kind of annoying.
Saturday, August 30, 2014
Friday, August 29, 2014
Afterwards, we took the Assateague Adventure cruise. It started with a ride to West Ocean City's harbor, where we saw many fishing vessels and heard about Ocean City's history. Next, we went to Assateague Island, where we disembarked in order to look at the wildlife.
We saw wild hermit crabs and little schools of fish. It was great! Then we traveled up the Inlet and saw the wild ponies on the ocean side of the island.
Then, back on the beach, I finally finished reading "The Templar Salvation" by Raymond Khoury!
I acquired it last year ago, after one of my knee surgeries, and didn't start reading it until July 5 of this year. It had a good story line, but it wasn't an easy read.
Tuesday, August 26, 2014
Lima BeansTom is a self-proclaimed lima bean expert (even though I have never seen him eat them in our twenty years of marriage), and he said they were the best lima beans he has ever eaten - but he wouldn't add more pepper. I, myself, am a lima bean virgin, and I thought they were good - with a little bit of added salt.
- 2 quarts fresh lima beans, shucked
- 1/2 teaspoon, heaping, salt
- 4 tablespoons butter
- 1/4 teaspoon pepper
- Fill a large pot with water, add lima beans and salt. Boil 30 minutes, or until lima beans are tender.
- Drain lima beans, return to pot, add butter and pepper and stir.
Saturday, August 23, 2014
It wasn't nearly as bad as I expected, and it's great to have done something like that for a good cause. Check out the "official" video here!
Sunday, August 17, 2014
We sounded great, and had a really good crew on, a lot of veterans. We had considered playing some tunes that we hadn't touched in a while, but the guy playing 1st trumpet was new, so that idea was nixed about halfway through the gig.
Saturday, August 9, 2014
We only allotted a few hours before I had to go to work, and now I wish I'd planned for more. We ended up getting seafood from Captain Dave's -
the fried seafood platter and lobster roll.
The atmosphere was pretty neat, and from what little we had time to see, there were some pretty cool craft vendors. We think we're going to visit next year, too.
Thursday, August 7, 2014
It needs to look a bit more sleek, but it was recognizable - don't you think?
Sunday, August 3, 2014
She loved it, and I hope her girl friend does, too. I used the same pattern that I used for Brit's turtle shell blanket.
Saturday, August 2, 2014
Jalapeno Popper Stuffed Soft PretzelsThey turned out better than I could have hoped for. I left one unstuffed, for Tom, and he really enjoyed it. I also thought they were very good, and can't wait to try another recipe - the next one in the queue is spinach and artichoke dip stuffed pretzels. I can't wait!
Serves: 8 Pretzels
- 1 package active dry yeast
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter
- 10 cups water
- scant ⅔ cup baking soda
- 1 egg
- 1 tablespoon water
- 8 ounces sharp cheddar cheese, shredded and divided
- 4 ounces cream cheese
- 1 jalapeño, roughly chopped
- 1 teaspoon garlic powder
- Salt, granulated garlic, granulated onion and poppy seed for sprinkling
- In the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy. Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
- Rinse bowl off and then grease with canola oil. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
- While the dough rises make filling. In a food processor combine, 6 ounces cheese, cream cheese, jalapeños and garlic powder. Pulse until combined and jalapeños are chopped.
- Once the dough has risen, cut dough into 8 equal pieces. Roll dough into an 18 inch rope. Flatten rope with a rolling pin so that it becomes a very long rectangle. Spread one tablespoon of filling along the middle of the dough. Fold back over and pinch to seal, roll back into a rope. Shape into pretzels.
- Place pretzels in the freeze for five minutes to firm up the cheese filling.
- Preheat oven to 450 degrees. Bring a large stock pot to a rolling boil. Add baking soda. Place pretzels one at a time in the water and baking soda mixture. Cook for 45 seconds, flipping halfway through.
- Transfer pretzels to a greased baking sheet. Whisk egg and water together in a small bowl. Brush pretzels with egg wash and then sprinkle with desired topping and remaining shredded cheese. Bake until golden brown, about 12-15 minutes or until golden brown.