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Computer Cartoons, Cartoons About Computers by Randy Glasbergen.
On my website you'll find a huge searchable database of cartoons on a variety of topics, including Computer Cartoons. You can find cartoons on related topics @ Facebook Cartoons / Twitter Cartoons / Digital Lifestyle Cartoons / Internet Cartoons / Social Network Cartoons / Office Technology Cartoons / Tech Support Cartoons, Cartoons are a great way to liven up your next newsletter or presentation to help you sell your message with humor.
For permission to use my Computer Cartoons in your next important project, please contact me for more information or a budget-friendly rate quote.
The Computer Cartoons on this website are copyrighted by Randy Glasbergen. Unauthorized usage of any kind is unlawful and prohibited.
On my website you'll find many more Computer Cartoons, including cartoons about personal computers, office computer cartoons, computer cartoons about netbooks, cartoons about laptop computers, cartoons about computer technology, family computer cartoons, computer cartoons about software, tablet computer cartoons, notebook computer cartoons, cartoons about buying computers, cartoons about tech support, cartoons about wireless computers, cartoons about mobile computers, computer cartoons about technical support, business computer cartoons, cartoons about smart phones, PC computer cartoons, Mac computer cartoons, cartoons about slow computers, cartoons about computer stress, computer cartoons about the Internet, cartoons about internet banking, cartoons about the web, cartoons about the internet, computers in the classroom, computers for education, cartoons about computer printers, cartoons about sofware, cartoons about computer upgrades, computer cartoons for newsletters, computer cartoons for presentations, computer cartoons for textbooks, computer cartoons for magazines, more. For more information or a budget-friendly rate quote, please e-mail: randy@ glasbergen.com
Computer Cartoons, Cartoons About Computers by Randy Glasbergen


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Hiroki Kuroda (1-2) vs. Ubaldo Jimenez (1-2).
COMMENTS: Can you believe the Dodgers have been shut out only once this season? Problem is, they've also scored only one run six times—all losses. Alternating losses and wins the past five games, the Dodgers have demonstrated it's gnot about gnomes and there's no mo' momentum. Rather, it's about batting average with runners in scoring position (.254) and opponent batting average with men on (.287).
Kuroda has been steady but unspectacular in his first four starts as a Dodger, averaging just over six innings a start with a 2.92 ERA. Jimenez struggled in his last Dodger Stadium appearance, giving up five earned runs in four innings. Conditions are ripe for a Dodger win, if only to perpetuate the frustrating L-W-L-W-L pattern.
Tonight's lineup:
Furcal, SS
Jones, CF
Garciaparra, 3B
Kent, 2B
Loney, 1B
Martin, C
Ethier, RF
Pierre, LF
Kuroda, P
Is it a coincidence Matt Kemp misplayed a fly ball and struck out with the bases loaded yesterday and Juan Pierre's in the lineup today? Meanwhile, Andruw Jones is inexplicably batting second in the order for a third straight game.

subset: commoncrawl


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Leftover Grilled Pork and Garden Tomatoes Became a Quick and Healthy Late Summer Lunch
I'm a big fan of canned beans. I buy them by the case and always have stacks of them on hand in the pantry. They're cheap, convenient, keep for ages, and go with practically everything. Don't get me wrong—I think it's great that everybody seems to be jumping on the dried bean bandwagon these days (my Roasted Garlic Lover's White Bean Soup is one of the most searched for recipes on Farmgirl Fare), and I'll be the first to admit that canned beans aren't as tasty as home cooked.
But while I live for slow food and cooking from scratch—and routinely let homemade chicken stock simmer for five or six hours on the stove (which not only tastes fabulous but makes the house smell so good)—last year's plan to start cooking up a pound of dried beans once a week still has yet to begin. Sometimes you just need to bypass your best intentions and head for the canned bean aisle instead, because everybody knows that canned beans are infinitely better than no beans.
For years I've snacked on garbanzo beans (also called chickpeas) simply rinsed and sprinkled with salt. I also toss them into everything from Arugula Pesto to Roasted Red Pepper and Tomato Soup. A handful of garbanzos or kidney beans can turn a salad into a meal, and canned black beans are the star of my Mexican Jumping Bean Slaw.
A while back I discovered cannellini beans, which are sometimes called white kidney beans, and quickly began adding them to everything from Greek Salad to summer squash sautés. Then I got hooked on white bean spreads, which have to be the easiest appetizer ever. Plunk a rinsed can of beans, some sort of flavoring, and a little olive oil into the food processor and whiz for a couple of seconds. I started with pesto and quickly moved onto pretty much anything in the pantry: artichokes, roasted red peppers, sun-dried tomatoes, and that yummy olive bruschetta stuff sold in pretty octagonal jars at Trader Joe's. White bean spread is guilt-free and addictive.
Full of fiber and nutrients and a good source of protein, beans are one of the healthiest foods around, and moderation isn't really necessary. But when I began craving cold leftover baked beans for breakfast a while back, I started to get a little concerned. And when I found myself standing in the kitchen scooping up refried black beans straight from the can with tortilla chips, I knew I could do better.
So what do you like to do with canned beans?
Quick and Easy Refried Black Bean Dip
This is the kind of thing I love to have in the fridge because it keeps me from grabbing a cookie or a slice of chocolate cake or a handful of cheese and crackers instead of something healthier and more substantial when I walk into the kitchen starving. It's incredibly versatile and can be made in summer with juicy, vine-ripened tomatoes or in winter with some good canned tomatoes.
Use it thick as a dip with tortilla chips or a burrito filling, or thin it out and top a platter of nachos. You can even turn it into a dressing for a Tex-Mex inspired salad like the impromptu one pictured above that I made last summer with heirloom tomatoes from the kitchen garden and chunks of leftover grilled pork.
As always, I urge you to seek out local and organic ingredients, as they really do make a difference in so many ways. Quality of canned beans can vary greatly by brand, and I've found that the organic ones taste best. Cans of organic beans are readily available in natural foods stores and many supermarkets and can often be found for the bargain price of about a dollar apiece. Some stores, such as Whole Foods, will even give you a case discount if you stock up and buy 12 cans at a time.
1 can refried black beans (I like the jalapeno flavored kind)
1 cup chopped tomatoes (fresh or canned)
1/4 cup (or more*) chopped onions or scallions
2 teaspoons paprika
1 teaspoon cumin (freshly ground is amazing)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 4-1/2 ounce can chopped mild green chilies or 1/2 cup salsa
Large handful cilantro, chopped
Sour cream
Shredded cheese
Chopped scallions
Chopped tomatoes
Avocado chunks
Combine all ingredients in a bowl and mix well. This dip tastes best after the flavors have had a chance to mingle, so try to make it up at least a few hours before serving and let it chill in the fridge. Serve warm or cold, garnished as desired.
Still hungry? Here are more Farmgirl Fare recipes that call for canned beans:
Arugula Pesto, Arugula Pesto Cream Cheese Spread, & Arugula Pesto Pizza
Basil Pesto and White Bean Spread
Colors of Summer Tomato and Fresh Vegetable Salad
Mexican Jumping Bean Slaw & Quick Vegetarian Tacos
Swiss Chard Cabbage Salad with Cottage Cheese and Broccoli Stalks
Fast Black Bean Soup/Chili
Broccoli, Onion, and Garbanzo Bean Soup
Roasted Red Pepper, Tomato, and Artichoke Soup
Quick Cream (or Not) of Artichoke Soup
Swiss Chard Artichoke Soup with Garbanzo Beans
*6/09 update: I'm loving my sweet spring onions from the garden so much I tossed at least a cup of them into today's batch of dip. Delicious!
© Copyright 2009 FarmgirlFare.com, the bonkers for beans foodie farm blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres—and leftover baked beans for breakfast are actually rather tasty, especially when warmed up and served over a piece of toasted homemade honey bran bread.


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- Tag > Group Work (x)
- Tag > New York City Draft Riots (x)
- Tag > Civil War (x)
- Tag > Literature in the History Classroom (x)
- Item Type > Teaching Activity (x)
- Historical Eras > Civil War and Reconstruction (1861-1877) (x)
- Tag > Making Connections (x)
We found 1 items that match your search
Who Fought for the Union?
In this activity students examine sheet music and letters from draft rioters to examine Union attitudes about the military draft during the Civil War.
Tags: Civil War, Group Work, Literature in the History Classroom, Making Connections, New York City Draft Riots
Item Type: Teaching Activity
Historical Era: Civil War and Reconstruction (1861-1877)


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Agencia Escorts Delujo
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From the Hans Christian Andersen biography "The Life of Hans Christian Andersen. Day By Day", written by DPhil Johan de Mylius:
Spends time in Rome with, amongst others, the painters Martinus Rørbye, Constantin Hansen and Albert Kuchler. Visits Thorvaldsen's studio, where one of his students continues to work. Much of the stay in Rome is spoiled by bad weather, toothache and bad news from home (eg. Heiberg's ridicule of HCA).
2 February
Is awarded a travel grant of 600 rdl. HCA had hoped for 800, so as to be able to continue the journey.
7 February
The long awaited fellow poet, H.P. Holst, arrives.
11-12th February
Accomparies Holst and the theologist Conrad Rothe to Tivoli, where they see the fountains by torchlight.
13th - 23rd February
HCA experiences the carnival in Rome.
19 February
The painter Ernst Meyer paints HCA for his album. Meyer later paints a watercolour of HCA wearing travelling clothes (cape, hat and cane).
25 February
Departure from Rome with H.P.Holst and the theologian Conrad Rothe. They travel via Cisterne, Terracina, Mola di Gaëta and Sant' Agata to Naples.
28th February - 15th March
Staying in Naples, with an excursion to Herculanum on 8th March.
1841: Athens
15 March
Departure from Naples on the steam-ship Leonidas. Destination: Athens.
17 March
Arrival at Malta.
18 March
On from Malta via Syra (where HCA boards the steamship Lykurg) then on through Pireus (in quarantine here) to Athens.
22 March
The Mulatto, translated to Swedish by E.W.Djurström and now titled Mulatorna, is performed for the first time at Kungliga Teatern in Stockholm. 10 performances in total.
24 March
Arrival in Athens. Visits e.g. the architect brothers, Christian and Theopolis Hansen, who show HCA around. Christian Hansen had arrived in Athens in 1822 and was ordained royal architect in 1834 by King Otto. Theopolis had arrived in Athens in 1838. Christian Hansen shows HCA his university building (26th March) and later draws HCA (1st April and 7-8th April).
28th and 31st March
Outing to Kolonnos and Pireus.


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King of Cups Tarot Card Meanings
Support others with your strength and wisdom.
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What does the King of Cups Tarot card mean?
Learn the meaning of the King of Cups Tarot card in under a minute!
King of Cups Upright Meaning
Traditionally, representing the energy of a King, this card usually portrays a watery background, with a man seated on a throne, holding the Cup of Mystery in his hand. Occasionally, his cup is fulminating like the mouth of a volcano, emanating light, but never boiling over.
The man in this card doesn't need to speak to communicate strength, passion and commitment. Sometimes he is robed like a priest or shaman. Intense and intuitive, he is a force to be reckoned with.
King of Cups Reversed Meaning
The King of Cups reversed is bitterly holding a grudge or some hatred -- withholding his natural propensity for forgiveness and blessing. This reversal creates an emotional vacuum around him and deprives him of serenity.
His prodigious powers of empathy and compassion are wasted in favor of rehashing the past and feeling sorry for himself. Dispel the storm clouds, admit the hurt, forgive and embrace. Let the sunshine of peace and benevolence back into the picture.
King of Cups Advice Position
The King of Cups in this position advises that you closely examine your conscience and bring your personal mission into alignment with what is best for everyone. You can then step into your community or situation with integrity and an ability to communicate the highest wisdom.
As this sweetens the environment, others will be inspired to raise their own motives and intentions to match yours. You will be providing an important kind of leadership that uses strong reassurance to help everyone work together. The most persuasive thing about you is the example of generous behavior that you exhibit -- much more powerful than preaching alone.


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About Cook & Son-Pallay Funeral Home
The caring staff at Cook & Son-Pallay Funeral Home provide calm and well-maintained grounds created to meet the needs of each family and to commemorate the lives of people buried within the grounds. Trust is certainly their top concern and they specialize in tradition funerals, simple cremation, grief support, urn selection, and military burial services including offering veteran burial flags. The professional, devoted staff can help you in making burial service agreements, funeral planning, and talk you through cremation choices. The memorial service director can guide you through all facets of the service; including memorial service flowers, casket choices, appropriate music selection, and local accommodations.


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Users' Choice
GOP, business leaders: The tea party is over
A slice of corporate America thinks tea partyers have overstayed their welcome in Washington and should be shown the door in next year's congressional elections.
In what could be a sign of challenges to come across the country, two U.S. House races in Michigan mark a turnabout from several years of widely heralded contests in which right-flank candidates have tried - sometimes successfully - to unseat Republican incumbents they perceive as not being conservative enough.
In the Michigan races, longtime Republican businessmen are taking on two House incumbents - hardline conservative Reps. Justin Amash and Kerry Bentivolio - in GOP primaries. The 16-day partial government shutdown and the threatened national default are bringing to a head a lot of pent-up frustration over GOP insurgents roughing up the business community's agenda.
Democrats hope to use this rift within the GOP to their advantage. Rep. Steve Israel, D-N.Y., chairman of the House committee to elect Democrats, insists there's been "buyer's remorse with House Republicans who have been willing to put the economy at risk," and that it is opening the political map for Democrats in 2014.
That's what the Democrats would be expected to say. But there's also Defending Main Street, a new GOP-leaning group that's halfway to its goal of raising $8 million. It plans to spend that money on center-right Republicans who face a triumvirate of deep-pocketed conservative groups - Heritage Action, Club for Growth and Freedom Works - and their preferred, typically tea party candidates.
In one race, the group plans to help Idaho eight-term Rep. Mike Simpson, who faces a Club for Growth-backed challenger in a GOP primary.
"These conservative groups have had it all their own way," said former Republican Rep. Steve LaTourette of Ohio, head of the new group. "They basically come in with millions of dollars and big-foot a Republican primary and you wind up with these Manchurian candidates who are not interested in governing."
LaTourette said that for the past three years, some "40, 42 House members have effectively denied the Republican Party the power of the majority" that it won in the 2010 election by blocking the GOP agenda.
Defending Main Street is meeting Nov. 5 in New York with wealthy potential donors.
Call it the wrath of establishment Republicans and corporate America, always considered the best of friends. Since the Republican takeover of the House in 2010, they've watched the GOP insurgents slow a transportation bill and reauthorization of the Export-Import Bank, block a treaty governing the high seas and stand in the way of comprehensive immigration legislation.
The final straw was the bitter budget standoff that partly shuttered the government, precipitated by Republicans like Amash and Bentivolio who enlisted early in the campaign demanding that President Barack Obama dismantle his health care law in exchange for keeping the government operating.
Even after 16 days of a shutdown, falling poll numbers for the GOP and a threatened economy-jarring default, the two broke with their House Republican leaders and voted against the final deal to reopen the government.
Long before the shutdown, the U.S. Chamber of Commerce, which has spent tens of millions boosting mainly Republicans in congressional races, urged the GOP to fund the government and prevent a default, then double back and try and work out changes to the health care law later.
A significant number of House Republicans have given a cold-shoulder to the Chamber's agenda. Rob Engstrom, the group's political director, said the Chamber will see how races develop before deciding on its involvement next year.
The latest political dynamic promises to affect the midterm elections - but how? Republicans hope the widespread animosity generated by the shutdown dissipates by next November and they can hold their House majority. Currently, Republicans control 231 seats and Democrats 200. Democrats are widely expected to win the special House election in Massachusetts for the seat of Sen. Ed Markey and would need to gain 17 seats next year to seize control.
"As long as we stay focused on the priorities of the American people, I think we're going to be fine," House Speaker John Boehner, R-Ohio, said last week when asked about whether the GOP can hold onto the House.
What about the Michigan races?
In the state's 11th Congressional District, just northwest of Detroit, David Trott, a businessman involved in real estate finance and a member of the Michigan Chamber of Commerce Board of Trustees, is challenging Bentivolio.
In the 3rd Congressional District in the southwest part of the state, Brian Ellis is a 53-year-old Grand Rapids businessman who owns an investment advisory firm and serves on the school board. He describes himself as the true conservative Republican in the race, criticizing Amash's votes against Rep. Paul Ryan's budget that cut nearly $5 trillion and a measure reducing taxes for small businesses.
Ellis makes it clear that he would have sided with Boehner on the House GOP's last-ditch plan to avoid default. He says it never would have reached that point if Republicans hadn't embraced the tactic of linking the health care law to government funding.
"I certainly agree that Obamacare is an `Obama-onation,'" Ellis said in an interview. "But I think the tactic, especially threatening to default on our debt, that is very reckless and not a good way to run our country. I'm in the financial world and I know that would have some far-reaching consequences that would not be good."
In seizing on the rift, Israel and Rep. Jim Himes of Connecticut, the Democratic Congressional Campaign Committee's national finance chairman, sent a letter to more than 1,000 business leaders reminding them that Democrats voted unanimously to end the shutdown and avoid default while House Republicans "turned their backs on business in favor of the radical demands of the tea party."
Republicans dismiss this Democratic outreach to the business community as wishful thinking.
"I don't think Democrats will be successful because the biggest headwinds we face in the economy right now are of their making, from regulation to the Affordable Care Act to this obsession with higher taxes," said Rep. Kevin Brady, R-Texas. "Certainly the uncertainty of the last month has not been helpful, but that's on top of a heap of other uncertainty."
Even if the business community isn't ready to embrace Democrats, Israel insists that the recent budget stalemate has helped his candidate recruitment while boosting the campaign committee's fundraising. At the end of September, the committee had $21.6 million on hand to $15.7 million for the National Republican Campaign Committee.
Potential recruits who Israel jokingly said had put his number on the "do-not-call-list" have suddenly been announcing their candidacies, including Democrat Pete Festersen, the president of the Omaha City Council, who is running against eight-term Rep. Lee Terry, and attorney Bill Hughes Jr., who is looking to unseat 10-term Rep. Frank LoBiondo, R-N.J.


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This morning I read an article (from a woman's persepctive, written by Christina Binkley) and found it quite interesting. Check it out at wsj.com: The Season of Biker Chic
These are old-fashioned-looking bikes with heavy frames, strong, wide tires and handlebars high enough to let the rider sit upright.Well, my frenchie is that. Melyssa's bike is that. And most of Ade's bikes are that. But they certainly did not cost over $1,800 USD. The article does offer information from bikes in the range between $300 - on. I am all for exposure of bicycle city riding of all kinds, not only the uber cutesy marketing that has recently sprung out (not that I am against it either) but all choices. People should ride as they please. And also support new companies that make an effort to be locally active (ie, Public bikes has participated in many events here in San Francisco)
The article also mentions the various companies, targeted at getting more women to ride, which I think sets the tone for a thumbs-up in my books.
My favorite part of the wsj article, which sounds like a story cut for our story blog here is:
"My ride to the office is 7.2 miles, mostly downhill. As I cruised to work, I saw Los Angeles from a new purview. The city is badly in need of bike lanes, and the streets are littered with hazards like glass.
But generally, I found L.A. surprisingly easy to bike in. To avoid car traffic, I tried to stick to quiet neighborhood streets. Being near to the ground allowed me to discover several new shops and restaurants along the way, and the ride made the city community seem closer and smaller. I arrived at work feeling as energized as I do after a morning yoga class. I even made a mental plan to do this more often."
(this excerpt and the quote above from wsj.com by Christina Binkley: The Season of Biker Chic)
So to put out the question out there, how much would you drop on a new bike? (from publicbikes.com "Our bikes are designed in the United States, by us. They are built and assembled in Taiwan...more") or would you rather fix an older bike yourself?
And I'm curious that if design and colour would influence you to drop almost 2K on say, those juicy citrus orange mixte public bikes? If I had spare money I'd be tempted because they are quite irresistible, but to be honest, if I had 1500 to burn on a bike, I'd probably do so on a touring bike like a Surly LTH.


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Thursday, February 24, 2011
Rue Tatin Sweet Crescent Rolls
From the kitchen of One Perfect Bite...Every year at this time, I renew my search for the perfect cinnamon roll. I've been looking for decades now and still come up short. I've finally decided that the only way I'll ever find my golden fleece, is to rob elements of existing recipes, and combine them in such a fashion that they can be called my own. Tonight's post is not about cinnamon rolls, it is, rather, about an outstanding sweet dough that I think will work very nicely as a base for them. I know most of you have read the charming memoir, On Rue Tatin, written by Susan Loomis. Tucked between its covers is a lovely recipe called Les Pains De Rapprochement or The Rolls That Brought us Together. That dough is the one I'll be using next week when I feature the world's ultimate cinnamon roll. They are really good and I think you forgive my modest brag when you taste them. Anyway, I tested Susan's recipe exactly as it was written before forging the path that will lead all of us to those very special rolls. The Silver Fox loved the basic recipe and was charmed by the shape and color of the rolls. It is at his urging that I'm sharing the original recipe for her crescent rolls with you. These are really easy to do, especially if you have a large stand mixer to do the work for you. The dough requires a bit of kneading, but it is so velvety in hand that that is a pleasure to do. These are really nice. They are meant to be served warm from the oven, but they can be reheated in a microwave if needs be. There are no tricks here. Follow the recipe and you have gorgeous crescent rolls to serve your family and friends. I hope you'll come back next week when we feature them with added bells and whistles. Here's the basic recipe.
Sweet Crescent Rolls...from the kitchen of One Perfect Bite courtesy of Susan Herrmann Loomis
1 cup whole milk
8 tablespoons (1 stick) unsalted butter, at room temperature
2-1/4 teaspoons (1 package) active dry yeast
1/2 cup granulated sugar
4-1/2 cups all-purpose flour
2 large eggs, room temperature
1 teaspoon table salt
1) Scald milk over medium-high heat. Pour it into large bowl of an electric mixer. Add butter and stir until butter has melted. Set aside until mixture is lukewarm.
2) Stir yeast and sugar into milk. Add 1 cup flour and mix well. Add eggs, one at a time, beating well after each addition. Add salt and 1 more cup of flour. Mix vigorously until dough is smooth and elastic, about 3 minutes on medium speed.
3) Add reserved 2-1/2 cups flour and mix just until incorporated. Turn dough onto a lightly floured surface. Continue kneading by hand until it is smooth.
4) Place dough in a bowl, cover with a towel or plastic wrap and set aside until it has doubled in size, about 2 hours.
5) Lightly flour 2 baking sheets.
6) Turn dough onto a well-floured surface, divide it in half, and roll each half to form a circle that is 1/8-inch thick and 16-inces in diameter. Cut each circle into quarters, and cut each quarter into 4 wedges, Roll edges up, beginning at the wide end, to form crescents.
7) Place rolls on prepared sheets, leaving 2-inches between them and arranging them with tips tucked underneath. Cover rolls with a kitchen towel and let rise until they have doubled in size, at least 4 hours.
8) Preheat oven to 350 degrees F.
9) Bake rolls in center of oven until they are golden, 10 to 15 minutes. Remove and serve immediately. Yield: 32 crescent rolls.
You might also enjoy these recipes:
Dark and Soft Restaurant Dinner Rolls - Handle the Heat
Olive and Asiago Rolls - Cookie Madness
Soft Whole Wheat Rolls - One Perfect Bite
90 Minute Dinner Rolls - Drick's Rambling Cafe
Sour Dough Dinner Rolls - Phoo-d
Potato Dinner Rolls - Sweet and Savory Tooth
Parker House Rolls - The Pioneer Woman
Soft Dinner Rolls - Inspired2Cook
This post is being linked to:
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88 comments :
- -Arielle- said...
These look amazing! How do you get them so perfect looking? Delicious!
- February 24, 2011 at 2:01 AM
- Sunanda said...
I love this kind of rolls and this looks absolutely perfect.. thnx for sharing the recipe..
- February 24, 2011 at 2:07 AM
- Faith said...
Ooooh I need those in my life with a hot cup of tea!!!!
- February 24, 2011 at 2:10 AM
- Awayofmind Bakery House said...
The rolls look so perfectly roll-up!! Is amazing!
- February 24, 2011 at 2:16 AM
- Diane said...
These look so appetising, great photos. Take care. Diane
- February 24, 2011 at 2:17 AM
- Lifewithspices said...
Perfect and amazing looking rolls!!
- February 24, 2011 at 2:23 AM
Gah! I'm reading this at 1:30 AM so it's too late for me to make these now. I'm definitely making them for dinner tomorrow!
- February 24, 2011 at 2:32 AM
- Umm Mymoonah said...
The rolls looks so perfect, yumm.
- February 24, 2011 at 2:33 AM
- Pondside said...
I'll bet they're delicious!
I look forward to the Cinnamon roll recipe! - February 24, 2011 at 2:37 AM
- Banana Wonder said...
I'm sure you are being ultra modest, cause these rolls sound and look amazing. I've been looking for a croissant type of roll to make my own almond croissants (picked up some amazing white chocolate marzipan filling in Seattle). The butter and kneading seem worth it. Thanks for the recipe Mary!
- February 24, 2011 at 3:35 AM
- Ana Rita Marreiros said...
i'm also looking for the ultimate recipe, but in the chocolate chip cookies area.
Your photos are lovelly, it made me want to grab that one, run away and hide...
Another nice recipe Mary, thank you!
Rita - February 24, 2011 at 4:05 AM
- Sushma Mallya said...
They look so beautiful and perfect, lovely clicks as well:)
- February 24, 2011 at 4:12 AM
- mara said...
Nobody can resist these masterpieces.
Mary I want to make and publish in the area mou.Me your permission.
Good morning! - February 24, 2011 at 4:12 AM
- Priya Suresh said...
Damn pretty and marvellous looking crescent rolls..
- February 24, 2011 at 4:19 AM
- Three-Cookies said...
Looks absolutely beautiful, you have designed it well! And sounds tasty. I have tried sweet rolls made with condensed milk and its pretty nice too
- February 24, 2011 at 4:31 AM
- Ana Powell said...
A master piece, they are absolutely perfect ♥
- February 24, 2011 at 4:41 AM
The rolls looks delicious
have a nice day
leyla - February 24, 2011 at 5:18 AM
- Lynn said...
These are beautiful Mary, I look forward to your cinnamon rolls:@)
- February 24, 2011 at 5:40 AM
- Jayanthy Kumaran said...
wow...pass me some dear...truly awesome..:D
Tasty appetite - February 24, 2011 at 5:47 AM
- The Sweetylicious said...
OMG! is so divine! so neat and lovely! im sure is delicious! (:
- February 24, 2011 at 6:29 AM
- CaThY said...
You got perfect rolls! Awesome! :)
- February 24, 2011 at 6:43 AM
- Flavia Galasso said...
Tey are so perfect!!! I find you recipe perfect....hugs and blessings, Flavia
- February 24, 2011 at 7:11 AM
- Suman Singh said...
These look amazing..thanks for sharing the recipe..
- February 24, 2011 at 7:26 AM
- The Blonde Duck said...
Ben would love these!
- February 24, 2011 at 7:27 AM
- Tanna said...
Oh, Mary. I think these are just what I am looking for this morning. =) Thank you so much!!
- February 24, 2011 at 7:29 AM
- The Food Hound said...
I bet these are divine!!! I need to make homemade rolls more often! You did a perfect roll-up! Mine are... not quite so perfect looking :)
- February 24, 2011 at 7:44 AM
- From the Kitchen said...
I'm very happy to have help when it comes to the perfect cinnamon roll. It has been a quest of mine as well. Ideally, it would be one with an overnight in the refrigerator so I didn't have to get up so early to get them ready for breakfast/brunch. "On Rue Tatin" is one of my favorite food memoirs and I've done a number of recipes from the book.
Good luck in your quest.
Bonnie - February 24, 2011 at 7:46 AM
- Elaine said...
There's nothing like the smell of dough rising in the kitchen. These rolls make such a pretty statement.
- February 24, 2011 at 7:58 AM
- Unknown said...
Those rolls do look lovely! The shape and color are fantastic! I can't WAIT for your ultimate cinnamon roll recipe....I promised myself this would be the year I actually make cinnamon rolls!
- February 24, 2011 at 8:00 AM
- Patricia @ ButterYum said...
I can appreciate all your work - it took me many years of trial and error, and compiling components from several recipes, to find my perfect cinnamon roll. I look forward to sampling yours.
ButterYum - February 24, 2011 at 8:26 AM
- Kim said...
These rolls looks pretty good and I'm sure these will make a great base for cinnamon rolls... I'm so excited to see the results! I'm a HUGE fan of cinnamon rolls too...
- February 24, 2011 at 8:51 AM
- Karen said...
These look absolutely stunning, Mary! Thanks for sharing this wonderful recipe. Now I'd like to order two dozen! :-)
- February 24, 2011 at 8:59 AM
- Haden News said...
Mary, these rolls are beautiful!!! I can't wait for the cinnamon rolls. Can't wait to make these!
- February 24, 2011 at 9:08 AM
- Clint said...
What a great picture!---perfect. You know, I love the way you describe your dishes and it is so obvious that you truly have a passion for your culinary skills and your blog. It is a pleasure stopping by here every day.
- February 24, 2011 at 9:34 AM
- Claudia said...
You certainly know how to make someone want to bake crescent rolls. Wait for the cinnamon but love them as is.
- February 24, 2011 at 9:36 AM
- June said...
I was wondering what I was going to do today and now I know. Thanks Mary.
- February 24, 2011 at 10:00 AM
- Helia Roberto said...
Mary, I have to tell you, I wihs I had half your talent to mase these rolls, yours look absulutely divine.
have a nice day
Hélia - February 24, 2011 at 10:03 AM
- lena said...
this method is slightly different from the bread making, you sounded them so good and it looks wonderful!
- February 24, 2011 at 10:33 AM
- Leslie said...
These look and sound perfect!
- February 24, 2011 at 11:01 AM
omg, those crescent rolls are beautiful! and your pictures are lovely! You sure are one multi talented person!
- February 24, 2011 at 11:05 AM
- La Bella Cooks said...
Feel free to send any leftover rolls my way! I would love to give these a try and share with a cup of tea. Lovely.
- February 24, 2011 at 11:44 AM
- That Girl said...
These look so soft and doughy
- February 24, 2011 at 12:41 PM
- Brandie@thecountrycook said...
First of all - these look so beautiful I can hardly stand it. Second of all, I am chomping at the bit to see your cinnamon roll recipe!!
- February 24, 2011 at 1:03 PM
- RamblingTart said...
I absolutely adore crescent rolls, Mary, but have never attempted them. Yours are so beautiful, light and perfectly browned. :-)
- February 24, 2011 at 1:06 PM
- Susan/Wild Yeast said...
I love these! And I can't wait for the ultimate cinnamon rolls!
- February 24, 2011 at 1:33 PM
- Kelly said...
I've never thought about a sweet crescent roll before, but now that I think about it -they sound quite yummy! As far as your perfect cinnamon roll goes, I think sometimes combining several recipes until you find your own is probably the best way to go. Some of my favorite recipes were born that way and continue to morph!
- February 24, 2011 at 2:13 PM
- Valerie Harrison (bellini) said...
The look so perfectly shaped Mary. I have never been able to duplicate my favourite cinnamon buns with a ooey gooey caramelized bottom and cream cheese frosting. But the drive to the bakery is stunning so I will never be without:D
- February 24, 2011 at 2:33 PM
- Alessandra said...
They are so perfect, both the shape and the cooking glaze.
Perfect breakfast for me and my bowl of caffellatte!
Have a good week end
Alessandra - February 24, 2011 at 2:41 PM
- Sam Hoffer / My Carolina Kitchen said...
I've read On Rue Tatin several times and could read it several more times. I would love to take cooking lessons from Susan and be able to cook on her red stove.
Your crescent rolls are beautiful Mary. I'm now wishing I was more of a baker.
Sam - February 24, 2011 at 2:50 PM
- Julie said...
They really do look perfect! Mouthwatering indeed :)
- February 24, 2011 at 2:52 PM
- Catherine said...
These rolls are made to perfection! I can almost taste the sweet and buttery goodness. These are "one perfect bite". Blessings to you Mary, Catherine
- February 24, 2011 at 2:57 PM
- Arlene Delloro said...
The only thing that could possibly make these better would be some chocolate in the center. I'm bookmarking this recipe and can't wait for the cinnamon rolls.
- February 24, 2011 at 3:02 PM
- ♥Sugar♥Plum♥Fairy♥ said...
Picture perfect!
Absolutely delicious am sure, with ur own twist and take on the rolls!
happy day woth lodsa love Mary!
Ahh and yes those onion rings are gorgeous too! - February 24, 2011 at 3:06 PM
- Rita said...
Thank you Mary for sharing this recipe; making croissant has been on my TO DO List and these look perfect.
Rita - February 24, 2011 at 3:25 PM
How lovely! These rolls look splendid. I would love it with a cup of tea and jam!
- February 24, 2011 at 3:33 PM
- Ronda Kisner said...
Oh those look good!
- February 24, 2011 at 4:42 PM
- Torviewtoronto said...
perfect looks beautiful
- February 24, 2011 at 5:12 PM
- Tasha said...
These are seriously the most beautiful and perfectly formed crescent rolls I have ever seen. It's no wonder your husband was so charmed by them.
- February 24, 2011 at 5:33 PM
- Liz That Skinny Chick Can Bake said...
Oh, Mary, this recipe just went to the top of my to-try stack of recipes. My family would be thrilled...I made some Cook's Illustrated crescent rolls and they were begging me to bake them again. And I'm eagerly awaiting your cinnamon roll recipe, too...thanks!
- February 24, 2011 at 5:49 PM
- Velva said...
The dough looks sweet and buttery. I think you may made the perfect dough. Wow. I am looking forward to your cinnamon rolls.
Velva - February 24, 2011 at 7:00 PM
- Simply Life said...
oh my gosh! i can't believe you made these! They belong on a magazine cover (and on my kitchen table) :)
- February 24, 2011 at 7:14 PM
Hello Sweet Mary... I'm sorry I missed a few of your posts.. but I'm catching up now.. what a whirlwind it's been with mum being ill...
I have to be honest and say.. I have not read some of the great books that are bound together.. catcher in the rye, or the one you just described.. I can't seem to sit still long enough.. but I only read manuals mostly...
I really like the contrast in colors in your photo, the Crescent Rolls look utterly fabulous... - February 24, 2011 at 7:26 PM
- Elin Chia said...
Mary...these rolls are so healthy and delicious ! You have great photography skill and have managed to make me salivate just looking at them thru the Window :) Have added it to my to do list...which is getting longer by the day :)
Have a nice day,
Elin - February 24, 2011 at 7:30 PM
- Prema said...
u r rocking Dear! this amazing...yummy rolls.
- February 24, 2011 at 7:37 PM
- Ginny Hartzler said...
Simple, elegant, and absolutely beautiful!! I wish I could take a bite right through the screen!
- February 24, 2011 at 7:58 PM
- Joanne said...
I love love love the sound of that sweet dough! My uncle has hepatitis and the last time he was in the hospital, I promised I would bake him a TON of cinnamon rolls so that he could eat up and gain some weight. I think I might need to make these instead.
- February 24, 2011 at 8:12 PM
- Unknown said...
Another winner from you Marie - I can feel the warmth of these babies! And thanks too for voting for me. xoxo
- February 24, 2011 at 8:27 PM
- Unknown said...
These are a thing of beauty Mary! And I WILL be back next week for those "bells" but I'll also be back tomorrow... ;)
- February 24, 2011 at 9:42 PM
these croissants are perfectly made! look so dainty and delish! This recipe page needs to be bookmarked for sure. :)
- February 24, 2011 at 9:58 PM
There is nothing better than homemade rolls! I wish I had one of these tonight with my dinner. Great photos! :)
- February 24, 2011 at 9:59 PM
- Bakericious said...
you have baked them perfect and looks delicious.
- February 24, 2011 at 10:36 PM
- A Canadian Foodie said...
These are too perfect to eat. But, I have copied the recipe and am going to make them, anyway. Mine will look far more rustic, but I really appreciate this recipe. It is simple and these will be a delicious addition to any meal or potluck.
(and in my Thermomix, a breeze to make)
Valerie - February 25, 2011 at 12:03 AM
- Lora said...
These are just sheer perfection.
- February 25, 2011 at 1:29 AM
- Bichinha said...
Thank for your visit to my little virtual kitchen. I have to say that i'm loving each thing you've done, it's all so delicious... and these rolls oh my god... i'll do it for sure :)
- February 25, 2011 at 8:00 AM
- T.W. Barritt at Culinary Types said...
Gorgeous! It's been so long since I've made crescent rolls (and then it was with adult supervision) but you've inspired me to try again.
- February 25, 2011 at 9:34 AM
- A little bit of everything said...
these are so professional looking. i'd love to give them a try just one question: I didn't understand how much flour is needed 4 cups minus 1/2 cup (meaning 3 cups and half) or 4 cups and 1/2 cup. thanks Mary
- February 25, 2011 at 10:12 AM
- Becky said...
I am looking forward to your cinnamon rolls. A friend from high school makes them for our reunions, which is coming up this next June...45!!! She has been a state winner in Iowa for her rolls...several years in a row, maybe? (Can't remember everything.) I bake bread, but have never attempted cinnamon rolls.
- February 25, 2011 at 1:56 PM
- Eliana said...
I can see myself growing very addicted to these! They would not look more perfect Mary.
- February 25, 2011 at 3:55 PM
- Susan said...
These look absolutely perfect! I can't wait for the cinnamon version! The best cinnamon rolls I've made are from Rebecca Rather's "The Pastry Queen" http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=the+pastry+queen
I also recommend www.penzeys.com for the untimate cinnamon. - February 25, 2011 at 5:03 PM
- Stevie said...
I am stunned by your rolls, and your modesty. They are beautiful and I can't get over how they are perfectly symmetrical and uniform in shape. That is a feat that I can never acheive. I love cinnamon rolls so will certainly be back for more mouthwatering fun.
- February 25, 2011 at 7:49 PM
Those are beautiful!!! Truly picture perfect
- February 25, 2011 at 8:21 PM
- Sue said...
These look absolutely heavenly!
- February 25, 2011 at 8:56 PM
- Monet said...
So now I know what I'm making tomorrow....these rolls look heavenly...melt in your mouth good. I'm also very excited about those cinnamon rolls :-) Thanks for sharing, sweet lady. I hope you have a splendid weekend full of sleep, laughter and love!
- February 26, 2011 at 1:10 AM
- My Little Space said...
Oo... these are gorgeous! I love it. Hopefully, I can make them today or tomorrow. Thanks for the lovely recipe. You have a lovely day. Happy Weekend!
BLessings, Kristy - February 26, 2011 at 2:35 AM
- Ari Recipes said...
this are so perfect!!!!!!! outside is so cold, I'd love 1-3 pieces of this with a hot tea :x
- February 26, 2011 at 5:21 PM
- Alicia Foodycat said...
I love that book! I've made the olive biscuits from it a couple of times. These rolls look lovely and I am very much looking forward to your ultimate cinnamon rolls!
- February 27, 2011 at 9:42 AM
- TheresaSea said...
These look so beautiful! :)
- March 5, 2011 at 12:26 PM
- CaSaundraLeigh said...
These look straight out of a bakery, but then again all of your baked goods do!! :-)
- March 7, 2011 at 2:17 PM


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