(Do ya'll remember this format? It's been a while eh?)
First I wanted to thank you all for voting on the names of my canine kids. Obviously I was only able to use one, and Sookie had been my first choice, and seems to be working well for the kidlet ... as she's a little powerhouse of energy and spunk!
Kadee obviously (I finally looked at her records to see how the original owners had spelled her name) couldn't have her name changed, as she was way way way to used to it. Again, though, thank you all for voting.
CD I loved the way you looked at it ... how they sounded when you yelled them. That cracked me up!!
In the spirit of All Hallow's Eve ... over at the The One-Minute Writer the writing prompt was what was your favorite sugary treat growing up.
I'll tell you, I'm not all that big on sugary treats these days ... but my favorite one growing up was the Fun Dip with the Lick-a-Stick.
Basically (in my time) you got three pouches of kool-aid like dry sugary powdery stuff and a candy stick that you would lick and dunk into the powder ... man that stuff was tart and good!!!
I remember getting that stuff and attending my brother's baseball games. Ho boy was I boy crazy then. All those cute ball players. I would be cheering them on and seductively dunking my stick in the candy goodness on the sidelines. Hmmm yeah ... those boys would come running like a pack o wolves. Stealing kisses behind the bleachers. *sighs* Those were the days.
It also reminds me of those long summer days ... my siblings and our friends; racing our bikes up to Stop-n-Go, getting our favorite candy and racing back home. Playing baseball in the cul-de-sac. Laying in the sun with my girlfriends; reading Seventeen and Teen Beat magazines. Giggling and laughing and running and playing. That's what Fun Dip reminds me of!
(no wonder the candy never landed on the hips back then!)
These days, eating candy is few and far between for me ... I'm not all that into sweets. As a matter of fact ... I find it difficult to get the proper fruit intake in most of the time, but I'm doing much much better on that these days.
In honor of All Hallow's Eve ... last night I had a baby snickers bar!!!
That's my story and I'm sticking to it.
If you would be a real seeker after truth, it is necessary that at least once in your life you doubt, as far as possible, all things.
What was your favorite sugary treat as a kid? Do you have a specific memory attached to it?
verb tr.: To remove or change parts (of a book, play, movie, etc.) considered objectionable.
After Thomas Bowdler (1754-1825), a British doctor, who edited the Family Shakespeare, an expurgated edition of William Shakespeare's works. Bowdler believed the original wasn't suitable for the delicate sensibilities of women and children. He also edited other books, such as Edward Gibbon's Decline and Fall of the Roman Empire and the Old Testament in a similar manner.
"The film [The Birth of a Nation] faced more courtroom challenges than any movie before or since, and many locales did ban or bowdlerize the movie."
Out of lemon flowers
on the moonlight, love's
lashed and insatiable
sodden with fragrance,
the lemon tree's yellow
from the tree's planetarium
The harbors are big with it-
for the light and the
of a miracle,
and a clotting of acids
into the starry
so the freshness lives on
in a lemon,
in the sweet-smelling house of the rind,
the proportions, arcane and acerb.
Cutting the lemon
leaves a little cathedral:
alcoves unguessed by the eye
that open acidulous glass
to the light; topazes
riding the droplets,
So, while the hand
holds the cut of the lemon,
half a world
on a trencher,
the gold of the universe
to your touch:
a cup yellow
a breast and a nipple
perfuming the earth;
a flashing made fruitage,
the diminutive fire of a planet.
Chicken in Dill Mustard Sauce
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs
3 tablespoons vegetable oil
3/4 cup chopped shallots
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill
Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
Add shallots to skillet and saute, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.
Yield: 4 servings
Sidenote: This is actually something I can eat on my program ... less the veggie oil and flour and using chicken breasts. I'm going to give this one a try next pay period!