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Thursday, August 12, 2010
Cinnamon Swirl Loaf
From the kitchen of One Perfect Bite... We had breakfast for dinner tonight. Chalk it up to a great day trip that probably should have been an overnighter. We had promised the boys a trip to Cape Foulweather, so named for its high winds and the ferocity of its storms, and the cape did not disappoint. We stayed longer than we should and a late and heavy lunch left no one with any real appetite for dinner. Once home, I pulled this cinnamon swirl from the freezer and Bob made pancakes and bacon for those not wanting eggs. I suspect all of you have had this loaf in one form or another. I guarantee your grandmother made it and your mother probably used Bisquick to make a coffee cake that was similar to it. It fell into disfavor for years, but reappeared in a 2002 Cooking Light forum and hit the other food boards shortly thereafter. I have not been able to find the original source of the recipe. This is a delightful cake that is quick to assemble and is wonderful for morning meetings or a family brunch. The recipe, as it appeared on the food boards, would cause most folks to combine ingredients at the wrong time, so I've rearranged the ingredient list to prevent that from happening. Mine is a simple fix. Here's how it's made.
Cinnamon Swirl Loaf...as made in the kitchen of One Perfect Bite
Cinnamon Swirl
1/3 cup sugar
2 teaspoons ground cinnamon
1-3/4 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 tablespoons unsalted butter, melted
1) Preheat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan. Set aside.
2) To make cinnamon swirl: Combine sugar and cinnamon in a small bowl. Set aside.
3) To make batter: Sift flour, baking powder, baking soda and salt into a small bowl. Set aside. Cream butter until light in bowl of an electric mixer on high speed. Gradually add sugar and continue beating until mixture is very light and fluffy. With mixer set to medium speed, add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer set on low speed, alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Beat only until combined.
4) To assemble: Spoon half of batter into prepared pan. Sprinkle with half of cinnamon sugar mixture. Repeat with remaining batter and cinnamon sugar. Drizzle butter over top. To form swirl, cut through batter with a knife several times.
5) To bake: Bake until a skewer inserted in center comes out clean, about 1 hour. Let pan cool on a wire rack for 15 minutes. Loosen sides from pan and carefully invert onto a rack and gently flip to turn right-side up again. Cool completely before serving. Yield: 1 loaf.
You might also enjoy these recipes:
Pom Koec: Belgian Coffee Cake - One Perfect Bite
Raspberry Cream Cheese Coffee Cake - One Perfect Bite
Budapest Coffee Cake - One Perfect Bite
Apple Nut Coffee Cake - Sweet Kat's Kitchen
Blueberry Cheese Danish Cake - The Sweets Life
Sour Cream Cinnamon Nut Coffee Cake - Buttercream Barbie
Plum Kuchen - Smitten Kitchen
le Weekend Coffee Cake Muffins - She's In the Kitchen
Allspice Muffins - What's Cooking Chicago
70 comments :
- Lucie said...
This is much more time-efficient than making a yeasted cinnamon swirl bread--perfect for long work days. Sounds like you had a great time in the wind, Mary!
- August 12, 2010 at 2:01 AM
- Sonia ~ Nasi Lemak Lover said...
Thanks for sharing this nice cinnamon swirl loaf, glad you had a great time with your family.
- August 12, 2010 at 3:01 AM
- Ana Powell said...
Sounds like you have having a great time with the boys.
Lovely cinnamon loaf and the swirls makes it extra special and pretty.
Take care ♥ - August 12, 2010 at 3:07 AM
- chriesi said...
I can almost smell it! Wonderful!
- August 12, 2010 at 4:15 AM
- FOODESSA said...
It's perfectly normal Mary...I've had dinner at breakfast...hence, it's not too outrageous to have breaky at supper ;o)
This loaf seems like something my 'Nonna' made when we were kids...and yes, I haven't seen it in years. Thanks for spoon feeding us with the re-organized version...I too, don't like recipes that are all over the place ;o)
Have a lovely weekend with your family,
Claudia - August 12, 2010 at 4:44 AM
- Diane said...
Sounds like you are having a great time. Love the recipe. Diane
- August 12, 2010 at 4:51 AM
- T.W. Barritt at Culinary Types said...
Love the photos of the cape. And, these loaf breads are a real favorite of mine.
- August 12, 2010 at 5:45 AM
- From the Kitchen said...
Mary: I would like to be at Cape Foulweather right now--curled up on a big front porch with a good book, a steaming mug of coffee and a piece of the cinnamon swirl loaf. Maybe even under a light blanket!! Oh the joy of feeding hungry boys!
Bonnie - August 12, 2010 at 5:49 AM
- Martha said...
I'll have to make this -- I love cinnamon breads for breakfast!
- August 12, 2010 at 6:40 AM
- Joanne said...
I will take breakfast for dinner anyday, especially if it involves this loaf!
- August 12, 2010 at 6:53 AM
- cocoa and coconut said...
Lovely Mary! Cinnamon is a great addition to baking recipes; and I appreciate this loaf because as other bloggers have mentioned it is a true time saver (but of course no compromise on taste here!) :)
- August 12, 2010 at 7:25 AM
- Rita said...
Grat pictures and that recipe is what I've been looking for; thank you for posting.
Rita - August 12, 2010 at 7:25 AM
- PeggyR said...
That's another great recipe. We love cinnamon.
- August 12, 2010 at 7:55 AM
- rebecca @ beurrista said...
This looks scrumptious. Too bad I already had breakfast, but hey, I could have it for dinner!
What a hilarious name for a place to visit! - August 12, 2010 at 8:23 AM
- Big Dude said...
I'm a breakfast food for any meal guy and have done pancakes many times. I sure wish I had to put on a jacket with the hood up to go outside - at least for a couple of days relief from the heat.
- August 12, 2010 at 8:31 AM
- Katerina said...
Indeed this is a perfect treat for breakfast, but also a nice snack for these afternoons that you long for something sweet. I love cinnamon. I use it very often in my cooking.
- August 12, 2010 at 8:37 AM
- Rachana said...
This cinnamon swirl loaf looks lovely! Sounds like you had a lovely time, Mary!
- August 12, 2010 at 8:59 AM
- Natalie said...
Thanks for the link love! Your bread looks delicious, we love a good cinnamon bread!
- August 12, 2010 at 9:11 AM
- Pam said...
Mary, good job with cinnamon swirl loaf! It looks delicious and it sounds like you had a fine dinner as breakfast is good any time of the day. Cape Foulweather sounds pretty great also!
- August 12, 2010 at 9:14 AM
- Unknown said...
I probably say this about everything you post, but I LOVE cinnamon swirl loaf. I was just telling Chris yesterday that I was so proud of myself for passing a slice of that up at work (since I started my new job I have gained about 10 pounds thanks to all the sweets and snacks they have that I can't ever say no to!!)....now I could kick myself for not eating it!! Yours looks wonderful :)
- August 12, 2010 at 9:19 AM
- Joy Tilton said...
Sounds delicious, well worth turning the oven on! Hope you are staying cool...
- August 12, 2010 at 9:20 AM
- Pondside said...
There's something about the smell of cinnamon that is so comforting. When the Great Dane was a cadet cinnamon toast was the nighttime snack, with cocoa,and it still says 'safe, home' to both of us. This recipe looks much easier than anything I have, and a keeper.
I'll be those little guys had a wild and wonderful time at Cape Foulweather. I can't wait until our grandsons are old enough to come for a visit like that. - August 12, 2010 at 9:21 AM
- Cathy said...
Oh my, I love the beach no matter what the weather. It sounds like you had a lovely day trip with your boys.
I do indeed remember my mother making a similar loaf and we all loved the smell of it baking in the oven. - August 12, 2010 at 9:55 AM
- Brad said...
Cinnamon Swirl Loaf + a Good Cup of Coffee + a Day at the Beach = Perfect. Actually I'd take a mere two out of three here. Good photos, looks like you guys had a great time at the Cape.
Brad - August 12, 2010 at 9:57 AM
- Unknown said...
Enjoy your time, I think cinnamon + bread smell is well...heaven
- August 12, 2010 at 9:58 AM
- Rosy said...
Can't wait to try this recipe to make my husbands breakfast sandwiches.
- August 12, 2010 at 9:59 AM
Recipe sounds wonderful for a fall morning. I am soooo tired of triple digit heat! Thanks... Karen
p.s. Love the pics, too. Looks like Muir Woods Beach when we were in Cali in March this year. - August 12, 2010 at 10:08 AM
- Marly said...
This recipe looks delicious and glad to see you had a great time with your family!
- August 12, 2010 at 10:15 AM
- My Little Space said...
I'm sure you're having a fun and wonderful day with your family! Your grandson is smiling with joy. My kids & I don't mind having breakfast for dinner as well. We never like heavy dinner. What a great idea to freeze the cake and having it later, at anytime we want. Your cinnamon loaf looks wonderful. Enjoy your day!
Blessings, kristy - August 12, 2010 at 10:16 AM
- Monet said...
This looks lovely...I am sure that everyone enjoyed this moist loaf. And I think you did an excellent job rearranging the ingredients (It always helps those of us who don't follow directions well!)
- August 12, 2010 at 10:22 AM
- Susi's Kochen und Backen said...
Looks fantastic and what is better than breakfast for dinner? :o)
Wonderful pictures, it looks like you are all having a blast! - August 12, 2010 at 10:33 AM
- Janet Marie said...
Beautiful loaf.
- August 12, 2010 at 10:45 AM
- June said...
Love it, love it, love it. Now I'm craving a big slice!
- August 12, 2010 at 11:06 AM
- Valerie Harrison (bellini) said...
Cape Foulweather seems to be aptly names but nothing a hearty and delicious breakfast can't cure!!
- August 12, 2010 at 11:52 AM
- Nina Timm said...
I feel the need for some coffee and a thick slice of this delicious bread!!
- August 12, 2010 at 12:03 PM
- Suman Singh said...
sounds like you having a great time with the kids..they are adorable..
Cinnamon swirl loaf looks so pretty and delicious..love to have one slice...:) - August 12, 2010 at 12:09 PM
- Jeannie said...
Looks like you are enjoying yourself spending time with your grandsons! The cake looks delicious! Can imagine the smell emitting from your oven when you are baking this!
- August 12, 2010 at 12:13 PM
- Julie M. said...
Mmmm. I just had cinammon swirl bread for breakfast this morning so I can almost taste how delicious this is! Your trip looks like it was a lot of fun and that weather definitely lived up to it's name!
- August 12, 2010 at 12:39 PM
- Eileen said...
Sounds like a good day. I love having breakfast for dinner once in awhile. And the cinnamon loaf looks great.
- August 12, 2010 at 1:13 PM
- PranisKitchen said...
thats looks so soft and delicious.. very nicely done and beautiful pics too
- August 12, 2010 at 1:14 PM
- giorno26 ¸¸.•*¨*•. said...
Hi Mary,
buona questa nricetta alla cannella... la cannella mi piace molto !
Belle le foto della tua famiglia... Grazie per la condivisione :-))
Buona serata amica mia :-) - August 12, 2010 at 1:14 PM
- Julie said...
Hi, Mary: Your day sounds quite fun! I love breakfast for dinner. Unfortunately, I have a husband who says breakfast is for breakfast.
I have a recipe for this same coffee cake, except mine is a bit of a cheaters version. It uses a cake mix. It's my favorite for weekends when we have company. I've never frozen it but that's a great idea. - August 12, 2010 at 1:24 PM
- scrambledhenfruit said...
Breakfast for dinner is perfectly acceptable. When they were little, my boys would often ask for pancakes at dinner time. Being a working mom, there never seemed to be enough time in the morning to have a leisurely pancake breakfast with all the trimmings, so we did it at dinner instead! It looks as if you're having a great visit with those grandsons and that you're keeping them plenty busy. That Cinnamon Swirl Loaf is lovely- it's a classic. I do love your instructions. I'm printing it for my son. He's a beginning baker and this would be perfect for him too. Thanks!
- August 12, 2010 at 1:54 PM
- Samantha @ The Savvy Soybean said...
This looks yummy =) I love the smell of cinnamon in the oven. Great with vanilla ice cream or some warmed blueberries!!
- August 12, 2010 at 2:13 PM
- The Red Umbrella said...
Ah the memories! Time to do cinnamon swirl again!
- August 12, 2010 at 2:20 PM
- Adelina said...
A lot of fun followed by a roll like yours certainly crowns up a day! Never mind if it is breakfast for dinner- who cares when your heart is filled with so much joy!
- August 12, 2010 at 2:31 PM
- Ciao Chow Linda said...
Yes Mary - I've made this many times over the length of my marriage, but it's always a welcome sight. Thanks for reminding us of how we love it.
- August 12, 2010 at 2:43 PM
- Lyndas recipe box said...
I love having breakfast for dinner-and I remember the bisquick version of this recipe. My mother made it many times when I was growing up and it was always a much loved cinnamon loaf. I hadn't thought of it in years!
I love your version of this recipe and can't wait to make it. Thanks Mary.Have a wonderful day! - August 12, 2010 at 3:42 PM
- Annie said...
Thank yuou for this wonderful recipe and I am glad that you spend a great time with your family.
Have a nice day - August 12, 2010 at 3:54 PM
- Baking is my Zen...sweet nibbles for the soul said...
Can't wait to try it! Looks wonderful. I LOVE cinnamon.
Thank you for arranging the recipe so there is a better chance for success!
Carmen - August 12, 2010 at 4:46 PM
- Kim said...
After several 100 degree days I think I would enjoy a month at Cape Foulweather! I'm glad to see you all are having an amazing time with the boys. I am very fond of having breakfast for dinner and the cinnamons swirl loaf looks delicious.
- August 12, 2010 at 4:49 PM
- Unknown said...
Breakfast for dinner, that's my favourite. The cinnamon swirl loaf looks delicious. I like the 'smile' line in the loaf. :)
Have a good day. Michael - August 12, 2010 at 4:50 PM
- Ginny Hartzler said...
Oh, I love it - Cape foulweather!! Well, I'm sure it was a good time, though! Really, even to be able to name drop to people that you just visited Cape Foulweather is a scream! The cinnamon loaf looks lovely, I can almost smell it from here.
- August 12, 2010 at 4:52 PM
- Allie and Pattie said...
Mary, it looks like you're having a wonderful time- and so are the boys! Love the bread and love the pictures!
xoxo Pattie - August 12, 2010 at 6:06 PM
- Faith said...
Breakfast for dinner is delicious...and it's such a comforting way to end the day! I bet this cinnamon swirl loaf was the perfect addition to the meal!
- August 12, 2010 at 6:19 PM
- Jennifer said...
Looks like a fun time was had by all! My mom used to make something like this when I was a kid!
- August 12, 2010 at 7:45 PM
- Tina said...
The cinnamon loaf is very appealing and I have earmarked it for a try later. I have so many great recipes from fellow bloggers earmarked to do! Love the photos of that stormy looking sea, thanks for sharing!
- August 12, 2010 at 8:35 PM
- Mags @ the Other Side of 50 said...
Cinnamon swirl bread takes me back to being a little girl and coming home from school to find a loaf of it on the counter. Thanks for the memory.... I can almost smell it!
- August 12, 2010 at 10:17 PM
- RamblingTart said...
I LOVE your ocean pictures so much, Mary. :-) I love any day at the ocean, but there's something special about a wild blustery one. This loaf is PERFECT after such a day. :-)
- August 13, 2010 at 1:25 AM
- Sushma Mallya said...
Yummy loaf with beautiful pics...seems you had a great time..enjoy your weekend too mary,take care
- August 13, 2010 at 3:36 AM
- MaryMoh said...
Your pictures make me feel cold...brrr...haha. That's what Aberdeen here is like. It's often windy, gloomy. foggy and cold. I love your love though. Having a slice or 2 with a cup of hot tea would surely warm me up and make me smile :D
- August 13, 2010 at 3:40 AM
- Cooking Gallery said...
Yum, the loaf must have been very aromatic with cinnamon! Cinnamon always reminds me of Christmas :).
- August 13, 2010 at 3:56 AM
- Bakericious said...
the cinnamon swirl loaf looks so delicious, so nice to spend times with family :)
- August 13, 2010 at 9:10 AM
- Maria said...
Love this recipe. You can't go wrong with cinnamon!
- August 13, 2010 at 10:24 AM
- Chele said...
Just the one word;
That is all ;0) - August 14, 2010 at 2:08 AM
- Foodiewife said...
I am always on the lookout for quick breads that are perfect for breakfast or brunch. Thanks so much for the clear directions. I'm making this right now!
- August 14, 2010 at 12:43 PM
- Unknown said...
Looks like you're having fun with your grandsons! Thanks for sharing a breakfast treat perfect for the entire family. I know my grand children would love it!
- August 16, 2010 at 11:45 PM
Dear Mary,
I have always asked you doubts on several recipes but never really managed to try them out. Y'day i wanted to bake something warming and had buttermilk too. Such a lovely loaf, so simple yet so satisfying. Thank you for sharing wonderful recipes with us always... wishing you a very happy festive season... - December 3, 2010 at 5:25 AM
- mara said...
Excellent ... I am glad I joined this site.
My best wishes Mara - January 12, 2011 at 10:02 AM
- Sensible Vegetarian said...
Hi, I stumbled on your site from another link and looks like they have used lot of your content. Just check it out.
http://maxnyus-food.blogspot.com/2010/08/cinnamon-swirl-loaf.html - March 30, 2011 at 10:44 PM

subset: commoncrawl


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Today is Ontario's turn for Blogathon Canada; that means Cathi, Cara, and myself are welcoming you to our little corner of the world! I have not had the pleasure of meeting Cara as she lives in London, Ontario, but Cathi is the extremely lovely lady who gifted me (just about three years ago now) with the sewing machine that I still use to this day. If you don't know that story, you can read more about it here.
Well, let's see, I guess you'd like to know a little about me, right?
I live in downtown Toronto with my partner of four years, Alex (that's us with the popsicle stick snowflakes we made at our friends' American Thanksgiving party this past week). I am a librarian by trade, but am currently working freelance writing quilting, sewing, and cross stitch patterns, as well as articles, for various publications including Stitch Craft Create and Quilts & More. I also have my own independent line of patterns which can be found here and here.
I have been crafty all me life but began quilting a few years ago when a friend from high school was getting married - I randomly decided that I wanted to make her a quilt and just jumped in fully dressed. I didn't even realize at the time that there was such a thing as a quilt pattern so I just made up my own and that's basically what I've been doing ever since.
In June 2010 I was asked to take over the presidency of the Toronto Modern Quilt Guild and have been President ever since. In July the TMQG was asked to participate in the Quilts at the Creek show at Black Creek Pioneer Village and this is me with two of my quilts. The one on the left is Mine Shaft and the one of the right is The Geese Have Landed.
To celebrate our little blogathon, here are some other Ontario blogs that you can visit:
Dresden Quilter
And here's a few I've added myself:
Thought & Found
Finger Thumb
Sky's Slate
The Enchanted Bobbin
Well, how's about the giveaway now then?
To celebrate the Blogathon, Sew Sisters is offering one lucky reader of my blog the chance to win the above bundle which includes one metre of the chevron print from Down Under by Mint Blossom and four coordinating Kona fat quarters in White, Deep Blue, Chartreuse, and Leprechaun.
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That's it! Two easy-peasy ways to enter! The giveaway is only open for one day so jump on it now!!
International entries are, as always, welcome! Also, please remember that I have comment moderation enabled so if you don't see your comment right away it just means that I haven't had the chance to approve it yet (duplicate comments will be deleted).
*the giveaway is now closed*


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text:
The U.S. military is working very hard to develop autonomous robotic warriors. The U.S. is not alone -- the technology is the wave of the future in warfare, and is being pursued by dozens of countries worldwide. While expensive, weapons-toting robots can provide deadly accuracy and protect a nation's human soldiers.
© Boeing |
Autonomous and semi-autonomous robots like this stealthy Boeing X-45C may face new legal repercussions |
©iRobot |
IRobot's war-robot is one of the autonomous robotic soldiers that may eventually appear on the battlefield, legality pending. Could such a machine commit atrocities? |
©The Wired Danger Room |
Another deadly autonomous bot is the Foster-Miller MAARS (Modular Advanced Armed Robotic System). The MAARS implements advanced technology to eliminate friendly fire problems. |
Already, the U.S. has extensively utilized unmanned aerial vehicles in the war in Iraq, for both surveillance and offensive strikes, with drones such as the Hunter UAV shooting deadly missile strikes into enemy hideouts. The SWORD robots, designed by the army and armed with machine guns, patrol the streets in Iraq. Meanwhile a semi-autonomous Bradley Fighting Vehicle, named the Black Knight, is being developed in the U.S. Not to be left out, the Air Force states that it wants to have unmanned heavy bombers by 2020.
The key feature among all these robotic killers that have been deployed or are under development is that they need a human to pull the trigger. However, there is growing sentiment among military circles that eventually robots should be developed to be fully autonomous -- fighting and killing enemies, all without human intervention. Exactly when and how such robots should be legal and troubling moral issues raised were topics of discussion at Royal United Service Institute's conference, "The Ethics of Autonomous Military Systems", a summit of international scientists and military officials held on February 27 in London.
The question "Can a robot commit a war crime?" was raised during the conference. Such a concern -- that robots might malfunction and target civilians or friendly soldiers -- remains a frightening thought to many military men.
English Barrister and Engineer Chris Elliot explained carefully his thoughts on the legality of autonomous robotic weapons systems in terms of international criminal and civil laws. He points out that at a certain point the robot's engineers can no longer be held reasonably culpable, and the blame for errors resulting in catastrophic loss of life may come to rest on the shoulders of the robot who committed the assault. He states, "We're getting very close to the where the law may have to recognize that we can't always identify an individual - perhaps an artificial system can be to blame."
The idea of a robot being charged with murder raises provocative questions about punishment and the fairness of such measures. Elliot did not back down from taking other hard stances on issues. He made it clear that currently there was a clear legal burden for humans choosing to deploy systems lacking in sufficient judgment. He stated, "Weapons intrinsically incapable of distinguishing between civilian and military targets are illegal."
Elliot stated that robots should only be allowed to autonomously wage war when they pass a "Military Turing Test." He explains, "That means an autonomous system should be no worse than a human at taking decisions [about valid targets]."
The original Turing test, developed by computer pioneer Alan Turing, states that if a human is unable to tell in a conversation with a robot and a real human, which is the man and which is the machine, then the robot conversing with the human has achieved intelligence.
Elliot could not say when or how such a test could or would be administered, stating simply, "Unless we reach that point, we are unable to [legally] deploy autonomous systems. Legality is a major barrier."
Bill Boothby, of the UK Ministry of Defense, argued a slightly differing perspective that if the situation was carefully controlled, an autonomous fighting machine would not need to be quite as intelligent as Elliot's test would require. Boothby hopes that by lowering the requirements, robots could assist on the battlefield sooner as opposed to later. He describes this stance, stating, "There is no technology today that can make that kind of qualitative decision about legitimate targets ... [but] it may be possible to take precautions in the sortie-planning phase that enable it to be used within the law."
Boothby argued that in a way, human operators might be no better as they might simply "rubber stamp" the robot's targeting decisions. Boothby's comments were found more appealing to many military commanders who wished for sooner deployment of such robots as the new SWORD autonomous fighters or Foster-Miller's MAARS combat robot, which implements advanced technology to reduce friendly-fire incidents.
The difference in opinions expressed between Elliot and Boothby are reflective of the mixed feelings society holds about deploying independently operating killing machines to warzones. There remain many fears in the mind of the public, both realistic ones, based on practical assessment of the current limitation, and fantastic ones, fueled by popular culture such as the Terminator movies, which depict a future in which cold-blood lethal robots have turned upon mankind. The issue is sure to only become more contentious with time and technological advances.


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Bob and I have two favorite dishes that have their roots in French peasant kitchens. Mine is Cotes de Pork L'Auvergnate, a wonderful dish of pork and cabbage that's braised in cream. Bob's is Blanquette de Veau, a white veal stew that's made with mushrooms and pearl onions that comes from Normandy. Veal, other than cutlets, is difficult to come by here. Every now and then, veal stew meat appears in one of our supermarkets and when it is available I buy all of it I can. We really love this dish and for years I served it for dinner on Christmas Eve. All cooks have dishes they make from memory. These two recipes have been burned into mine and I put them together as easily as some folks throw together a meatloaf. Practice makes perfect. It helps that they are very easy to do. Last week I was able to buy veal stew meat and made Bob his favorite stew. Here's the recipe.
Blanquette de Veau - Veal Stew with Mushrooms and Onions...from the kitchen of One Perfect Bite
3 pounds veal stew meat, cut in 2-inch cubes
2 quarts water
3 cups chicken broth
1 large carrot, peeled, in 3-inch chunks
1 large onion stuck with 1 whole clove
1 stalk celery, in 2-inch pieces
1 bouquet garni (1/2 bay leaf, 1/2 teaspoon dried thyme, 5 parsley sprigs) tied in a coffee filter
18 medium-size white mushrooms, trimmed
1/2 of 10-ounce bag frozen pearl onions
4 tablespoon butter
5 tablespoon all-purpose flour
Salt, pepper and lemon juice to taste
3 egg yolks
Chopped parsley for garnish
1) Place veal in a 4-quart casserole. Add water and bring to a boil. Simmer until heavy scum no longer rises, about 10 minutes. Drain and rinse veal. Wash pan and return meat to it. Add chicken broth, carrot, celery, onion and bouquet garni to veal. Salt lightly to taste. Simmer slowly, partially covered, until meat is tender, about 1 hours. Remove pan from heat. Let pot sit, uncovered, for about 30 minutes to allow veal to absorb flavor of cooking liquid. With a slotted spoon, remove veal from cooking liquid. Set aside. Remove vegetables and bouquet garni; discard. Strain cooking liquid into a large saucepan. Wash kettle and return veal to it along with cooking liquid. Add mushrooms and onions and cook for 30 minutes longer.
2) Remove meat and vegetables to a large bowl with a slotted spoon. Tent with foil to keep warm. Reserve 3 cups of cooking liquid; keep hot.
3) Melt butter in a 3 quart saucepan. Add flour and cook until flour and butter froth together for 2 minutes. Do not allow to brown. Slowly whisk in hot broth. Simmer for 10 minutes, skimming off any foam that appears on surface of sauce. Adjust seasoning and add lemon juice to taste (I generally use a tablespoon of lemon juice). Return veal, mushrooms and onions to sauce and toss gently to coat. Simmer for about 3 minutes. Blend egg yolks and cream in a small bowl. Add a ladle full of sauce to cream mixture to warm egg yolks. Remove veal from heat. Stir in cream mixture and return to a gentle heat. Stir gently until mixture thickens slightly, about 10 minutes. Do not let sauce come to a boil. Transfer to a warm serving bowl. Garnish with parsley and serve with rice or parsley buttered noodles. Yield: 6 servings.
You might also enjoy these recipes:
Braised Short Ribs Côtes du Rhône - One Perfect Bite


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On the day after the Fourth, it's MORNING EDITION from NPR News. I'm Steve Inskeep.
And I'm Linda Wertheimer.
It was especially easy for some Americans to see the fireworks last night. They had no competing source of light.
INSKEEP: Brilliant displays lit up cities like New York and Washington, but across Maryland, Virginia and New Jersey, about a quarter of a million homes still have no electricity.
WERTHEIMER: Some smaller celebrations had to be cancelled in Eastern states after last week's powerful storms, which caused havoc from Iowa to the East Coast.
INSKEEP: Officials blame the storms for at least 26 deaths, many from falling trees.
WERTHEIMER: In the Midwest and the Western U.S., dry, hot weather is still causing trouble. Officials in some cities in Indiana and Missouri did not want to take any chances with fireworks.
INSKEEP: Many communities in Colorado scrapped their displays as huge wildfires continued to burn. Transcript provided by NPR, Copyright NPR.


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Chapter 15
Christ died for our sins—He rose from the dead and was seen by many—All men will be resurrected—Paul speaks of baptism for the dead—The three degrees of glory are described—Victory over death comes through Christ.
1 Moreover, brethren, I adeclare unto you the bgospel which I preached unto you, which also ye have received, and wherein ye stand;
2 By which also ye are asaved, if ye bkeep in memory what I preached unto you, unless ye have believed in vain.
3 For I delivered unto you first of all that which I also received, how that Christ adied for our bsins according to the scriptures;
4 And that he was buried, and that he arose again the third day according to the scriptures:
5 And that he was aseen of bCephas, then of the twelve:
6 After that, he was aseen of babove five hundred brethren at once; of whom the greater part remain unto this present, but some are fallen asleep.
7 After that, he was seen of James; then of all the apostles.
8 And last of all he was aseen of me also, as of one born out of due time.
9 For I am the least of the apostles, that am not ameet to be called an apostle, because I bpersecuted the church of God.
10 But by the agrace of God I am what I am: and his grace which was bestowed upon me was not in vain; but I blaboured more abundantly than they all: yet not I, but the grace of God which was with me.
11 Therefore whether it were I or they, so we preach, and so ye believed.
12 Now if Christ be preached that he rose from the dead, how say some among you that there is no resurrection of the dead?
13 But if there be no resurrection of the dead, then is Christ not risen:
14 And if Christ be not risen, then is our preaching vain, and your faith is also vain.
15 Yea, and we are found false witnesses of God; because we have atestified of God that he raised up Christ: whom he raised not up, if so be that the dead rise not.
16 For if the dead rise not, then is not Christ raised:
17 And if Christ be not raised, your faith is avain; ye are yet in your sins.
18 Then they also which are fallen asleep in Christ are aperished.
19 If in this alife only we have bhope in Christ, we are of all men most miserable.
20 But now is aChrist brisen from the dead, and become the cfirstfruits of them that slept.
21 For since by man came adeath, by man came also the bresurrection of the dead.
22 For as in aAdam all bdie, even so in cChrist shall all be made dalive.
23 But every man in his own aorder: Christ the bfirstfruits; afterward they that are Christ's at his ccoming.
24 Then cometh the end, when he shall have delivered up the kingdom to God, even the Father; when he shall have aput down all brule and all cauthority and dpower.
25 For he must areign, till he hath put all benemies under his cfeet.
26 The last aenemy that shall be bdestroyed is cdeath.
27 For he hath put all things under his feet. But when he saith all things are put under him, it is amanifest that he is excepted, which did put all things under him.
28 And when all things shall be asubdued unto him, then shall the Son also himself be bsubject unto him that put all things under him, that God may be all in all.
29 Else what shall they do which are abaptized bfor the dead, if the dead crise not at all? why are they then baptized for the ddead?
30 And why stand we in ajeopardy every hour?
31 aI protest by your rejoicing which I have in Christ Jesus our Lord, I die daily.
32 If after the manner of men I have fought with beasts at Ephesus, what advantageth it me, if the dead rise not? let us aeat and drink; for bto morrow we die.
33 Be not deceived: evil acommunications corrupt good manners.
34 Awake to righteousness, and sin not; for some have not the knowledge of God: I speak this to your ashame.
35 But some man will say, How are the dead raised up? and with what body do they come?
36 Thou fool, that which thou sowest is not quickened, except it adie:
37 And that which thou sowest, thou sowest not that body that shall be, but bare grain, ait may chance of wheat, or of some other grain:
38 But God giveth it a body as it hath pleased him, and to every seed his own body.
39 All flesh is not the same flesh: but there is one kind of flesh of men, another flesh of beasts, another of fishes, and another of birds.
40 aThere are also celestial bodies, and bodies terrestrial: but the glory of the bcelestial is one, and the glory of the cterrestrial is another.
41 There is one glory of the asun, and another glory of the moon, and another glory of the bstars: for one star cdiffereth from another star in dglory.
42 So also is the resurrection of the dead. It is sown in acorruption; it is raised in incorruption:
43 It is sown in dishonour; it is raised in aglory: it is sown in weakness; it is raised in power:
44 It is sown a anatural body; it is raised a bspiritual body. There is a natural body, and there is a spiritual body.
45 And so it is written, The afirst man bAdam was made a living soul; the last cAdam was made a dquickening spirit.
46 Howbeit that was not afirst which is spiritual, but that which is natural; and afterward that which is spiritual.
47 The first man is of the earth, earthy: the second man is the Lord from heaven.
48 As is the earthy, such are they also that are earthy: and as is the heavenly, such are they also that are heavenly.
49 And as we have borne the image of the earthy, we shall also bear the image of the heavenly.
50 Now this I say, brethren, that aflesh and bblood cannot cinherit the kingdom of God; neither doth dcorruption inherit incorruption.
51 Behold, I shew you a mystery; We shall not all asleep, but we shall all be bchanged,
52 In a moment, in the atwinkling of an eye, at the last trump: for the btrumpet shall sound, and the cdead shall be raised incorruptible, and we shall be dchanged.
53 For this acorruptible must put on incorruption, and this bmortal must put on immortality.
54 So when this corruptible shall have put on incorruption, and this mortal shall have put on aimmortality, then shall be brought to pass the saying that is written, bDeath is swallowed up in victory.
55 O adeath, where is thy sting? O bgrave, where is thy victory?
56 The sting of adeath is sin; and the bstrength of sin is the law.
57 But athanks be to God, which giveth us the bvictory through our Lord Jesus Christ.
58 Therefore, my beloved brethren, be ye asteadfast, unmoveable, always abounding in the work of the Lord, forasmuch as ye know that your labour is not in vain in the Lord.


text:
Resources for Library & Information Technology students
This is a new section (Jan, 2007). Feel free to add whatever content and links may be of use to anyone studying in the field of Library & Information Technology, whether towards a Masters of Library Science or a certificate program. --C.B.
Library blogs, journals & forums of particular interest to students
- Hack Library School - a blog "by, for and about Library Students: to imagine, discuss and develop the profession the way we want to see it, alongside what's being taught in school."
- Library Lovers' LiveJournal - a well used forum with lively conversation and many topics of relevance for students.
- Library Student Journal - an open submission, peer-reviewed student publication of the University at Buffalo Department of Library and Information Studies.
- Librarian Wannabes - questions and concerns about papers and projects, ideas and thoughts . . . sign up at Yahoo!Groups.
- Current Studies in Librarianship - This peer-reviewed student journal is published at Clarion University of Pennsylvania.
- Rethinking Information Careers -This bi-monthly blog discusses trends developing in LIS and strategies to broaden opportunities within our profession to make the most of our library and information technology skills in furthering our careers.--Lynne921 20:26, 14 February 2009 (EST)
Important Books & Resources
- The Librarian's Career Guidebook, Priscilla K. Shontz ed. (Lanham, MD: Scarecrow Press, 2004) - reviewed by Deborah Hicks, Dalhousie University (Nova Scotia, Canada) in the Library Student Journal for November 2006. See Amazon.com
- Characteristics of the Successful 21st Century Information Professional, Dennie Heye (Oxford: Chandos Publishing, 2006) - reviewd by Mary Ellen Bates for Library Associates LibBlog (n.d.). See Amazon.com. See also Amazon.co.uk-Chandos Publishingfor more details.
- The Nextgen Librarian's Survival Guide, Rachel Singer Gordon (Information Today, 2006) - Amazon.com
- Student Guide to Research in the Digital Age: How to Locate and Evaluate Information Sources, Leslie F. Stebbins (Libraries Unlimited, 2006) - Amazon.com
Study Aids
- FlashcardExchange - at the moment there is only a small set of cards for studying MARC. But this site has the potential to develop into a tremendous study aid with just a few more contributions.
- Dewey Decimal System Game - Games include matching, flashcards, and concentration of Dewey Decimal System numbers and their classification.
- San Jose State University School of Library and Information Science (SJSU SLIS) Podcasts - a colloquia series to provide a forum for faculty, alumni, and students to present their works/projects and to exchange research ideas.
- SJSU SLIS on iTunes
- Captioned versions are available on the SJSU SLIS web site - Click on "SLIS Audio and Video" in the top left corner.
Library Job Futures
Changing technologies & the issue of library obsolescence
Many predictions regarding the future of Library & Information Technology cite rapid technological advancement as having serious impact on job trends in this field. Some see these changes as primarily negative, claiming "technological changes will likely cause job losses in libraries/reference centres" (see Service Canada). Others agree that "the internet is changing the way knowledge is circulated," but they see a positive side to this phenomenon. "Since the mass of data contained on the internet is poorly organized," they say, "the creation of access protocols, catalogues and indexes could create new job opportunities for librarians" (see Work Futures B.C.). In either case it is clear that the traditional roles of librarians and information support staff continue to change at a rapid rate. --C.B.
- U.S. Bureau of Labor Statistics, Lib Tech- U.S. Department of Labor, Bureau of Labor Statistics Occupational Outlook Handbook for Library Technicians
- Canadian Job Futures, Lib Tech - Service Canada Job Futures National Edition for Technical Occupations in Libraries, Archives, Museums and Art Galleries (NOC 521)
- Work Futures B.C., Lib Tech - Work Futures B.C. (British Columbia, Canada) Occupational Outlooks for for Technical Occupations in Libraries...(NOC 521)


text:
Herding cattle up the side of a mountain might seem like a lot of extra work, but for thousands of years, people have hauled their cows into the Alps to graze during the summer months. Why? It's all about great-tasting cheese.
In places like Italy, some traditional cheeses, like bra d'alpeggio or Formai de Mut dell'Alta Valle Brembana, can only be made with milk from mountainside-munching cows.
But in Italy, at least, the practice may be dying out. "Young people don't want to stay in the mountain because there are poor opportunities for work," so they often move to the city, says food chemist Giovanna Contarini of the Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie in Lodi, Italy. If there's no one left in the mountains to raise the cows and make the cheese, she says, "we risk losing an important product."
Contarini and her colleagues have been working to save these mountain dairy products. And fans of the cheeses say there's more than just nostalgia involved. It's not easy to define the flavor, Contarini says, but aficionados insist the cheeses do taste better.
There's also evidence that mountain cheese might even be a little healthier, containing, for example, more omega-3 fatty acids than cheese made from the milk of cattle raised on the plains.
The differences are definitely subtle, but researchers have figured out how to tease apart some of them. Recently, Contarini and her colleagues in Lodi even showed how to distinguish between cheeses made from cows pastured on two different sides of a single mountain. Her study appears online in the latest Journal of Agricultural and Food Chemistry.
Where cows live changes what they eat — and that difference is detectable in the cheese made from their milk, says Contarini.
"In the mountain areas, the cows are free to pasture," she says. They mostly eat a mix of fresh grasses and other vegetation. Cattle raised at lower elevations in Italy, in contrast, are kept in farms and eat a prepared feed that contains dried grasses and some fat and vitamins. "Consequently, the rumen digestion is different," she says.
The rumen is the first chamber in a cow's stomach, and it's full of microbes. What a cow eats helps determine what microbes rumble in its rumen, and those differences play out in the chemical composition of its milk. "So some constituents of milk, particularly the fat and the lipid soluble compounds, are different," Contarini says.
Milk from mountain-raised cows also contains chemical compounds called terpenes, which come from little flowers growing among the grass. "In the plains cows, you don't find any terpenes," she says. Scientists aren't sure how or if terpenes affect cheese flavor, but they do consider them a marker of mountain cheese.
In her recent experiment, Contarini's group took milk from cows living on two sides of a mountain in northern Italy. Both pastures were mostly covered in fescue and bent grass, but they received different amounts of sunshine, and from different directions. One pasture also had a bit more yarrow growing in it than the other.
Milk from cows raised in each pasture was used to make a couple dozen wheels of local Asiago cheese. When the scientists analyzed the cheeses, they found they differed, just slightly, in the amounts of some hydrocarbons and trans fatty acids.
Copyright 2016 NPR. To see more, visit http://www.npr.org/.


text:
Sunday, April 24, 2011
Venetian Risi e Bisi - Rice and Peas - Easter 2011
From the kitchen of One Perfect Bite...I had gone to market in search of English peas and while there I happened on a display of large canned hams that I hadn't seen in years. They were a feature of holiday meals and throughout the 50's and 60's you'd be hard pressed to attend a party where they weren't served. The hams were usually topped with rings of pineapple and studded with maraschino cherries before being glazed and warmed for service. They weren't bad and they fit the lifestyles of woman trying to cast off years of rationing and cooking that kept them in the kitchen for hours at a time. The women who emerged from the war loved the simplicity of Danish modern furniture and the ease of frozen food. A company ready ham that need only to be warmed was perfect for their needs. That ubiquitous ham was part of Easter dinner in many homes across the country. Strange as it seems, while the food was simple, the holiday itself seemed more important then it does today. The Easter bunny was on a par with Santa and egg hunts replaced the magic of empty stockings miraculously filled by elves or angels. In those simpler times, Easter really did mean bonnets and parades, and to the delight of little girls, the holiday came with new outfits that included shinny Mary Janes.
It was also a more overtly religious holiday than it appears to be today. We spent a lot of time in church during Holy Week, but it wasn't as oppressive as you might think. I will forever be moved when I hear the "Exultet" and the "Alleluia" from the Easter vigil services and I'm so grateful they were part of my childhood. While Easter may have no meaning for many, it's my hope that we all believe in new beginnings and the triumph of good over evil. So, whatever your beliefs, I hope you all bask in the sun of this new day.
After that introduction, I was sorely tempted to make a canned ham and share it with you, but then I realized you'd probably stone me and I wanted no part of that. So, I'm heading back to the peas with which I began this post. "Risi e bisi" (rice and peas) is a classic Venetian dish. While many think it is a risotto, it is actually a very light soup. There should always be just enough liquid in the bowl to require a spoon for eating. It is very easy to make and you'll love it as long as you don't overcook the rice. The soup can be table ready in half an hour and it is a perfect light meal to break a fast or settle an uneasy stomach. The soup will absorb liquid as it sits, so it's best to serve it as soon as the rice is ready. If you have leftovers you will have to add stock when you reheat the soup. I think you'll really like this one. Here's the recipe.
Risi e Bisi...from the kitchen of One Perfect Bite courtesy of Saveur
3 tablespoons butter
1 yellow onion, peeled and finely chopped
3 pounds fresh peas, shelled to yield 3 cups
Pinch of salt
1 cup Chicken Stock
1 cup arborio rice
2 tablespoons chopped fresh flat-leaf parsley
Grated parmigiano-reggiano
1) Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.
2) Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.
3) Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like. Yield: 4 to 6 servings.
Cook's Note: While this dish is best made with fresh peas, 3 cups of frozen peas can be substituted.
Easter Sunday One year Ago: Roasted Yellow Pepper Soup
Two Years Ago Today: Garlic Herb Rolls
You might also enjoy these recipes:
Creamy Chicken Wild Rice Soup - Very Culinary
Chicken and Rice Soup - Foodie Journey
Broccoli Wild Rice Soup - Meals 4 Moms
Shrimp and Rice Soup - 400 Calories or Less
Lemon Chicken and Rice Soup - Barbara Bakes
Basil Tomato Rice Soup - Creatively Domestic
Italian Chicken and Rice Soup - Pots and Plots
Spring English Pea Potato and Rice Soup - Cannelle and Vanille
Ginger Chicken Rice Soup - He Cooks She Cooks
Vegetable and Rice Soup - Our Island Kitchen
51 comments :
- Victor said...
That's a very interesting story about Easter. Unfortunately, we don't celebrate it.
At first glance, I thought the dish was a fancy name for risotto. Good to know that it is a light soup. - April 24, 2011 at 1:10 AM
- Ginny Hartzler said...
This looks so good, and I had no idea it had any broth and that it is a soup!!!! Hoping you have a blessed Easter Sunday, and I'm up for that ham, I have never cooked one before and I'd like to use one already pre-coooked.
- April 24, 2011 at 1:35 AM
- dr.antony said...
Wish you all the blessings of Easter.
I just had breakfast of Appoms and chicken stew, the traditional easter dish here. We make this rice and peas dish,a variation with local spices. - April 24, 2011 at 2:26 AM
- Three-Cookies said...
Interesting to hear about hams popularity, I am guessing it was SPAM and its cousins. I have to buy SPAM one day and live life like it was in the 50's/60's:). Hope your easter weekend is going well.
- April 24, 2011 at 4:10 AM
- Lenia said...
A perfect light dish!I love rice made in every way!May the light of resurrection guide your life,dear Mary!
- April 24, 2011 at 5:02 AM
- GLENDA CHILDERS said...
I have a scar beside my right eyebrow . . . where my young brother pushed my even younger head into a just opened canned ham. Remember those funny keys that you had to use to open them and that sharp edge. Yup, lots of stitches on my tiny head. I only have a faint memory of being in the car on the way to the hospital. I love my brother, but have never been a fan of canned ham.:)
Glenda - April 24, 2011 at 5:52 AM
- Lynn said...
I love peas, this looks great Mary! Happy Easter to you and your family-enjoy:@)
- April 24, 2011 at 6:08 AM
- Rita said...
What a lovely Easter post. You brought back lots fo memories. And yes I surely remember those canned ham; glad you didn't decide on that recipe; your Risi e Bisi looks wonderful.
Easter celebration has changed so much in our family, but I cherish those memories of holy week.
Happy Easter to you and yours.
Rita - April 24, 2011 at 6:37 AM
- Cathy said...
Joyous Easter good wishes to you and your family, Mary. I hope you have a very happy day.
- April 24, 2011 at 7:39 AM
- From the Kitchen said...
Whew! I can save those stones for another day! I would like a good Spam recipe if you have one! = )
Have a lovely day.
Bonnie - April 24, 2011 at 7:42 AM
- Valerie Harrison (bellini) said...
My dad is a vegetarian so no canned hams on our table at Easter but I do remember Kam or its counter version Spam showing up often during the summer months with a mashed potato salad! Have a wonderful aster Mary!!
- April 24, 2011 at 7:52 AM
- T.W. Barritt at Culinary Types said...
Lovely thoughts for Easter morning - thank you Mary! Wishing you Easter Blessings! Also, I made ham with pineapple and cherries a season or two ago, and my family loved it!
- April 24, 2011 at 7:55 AM
- pam said...
Happy Easter, Mary! I miss getting a whole new Easter outfit every year, from hat to shoes - and like you said, they were more than likely Mary Janes!
- April 24, 2011 at 7:56 AM
Just poking in to wish you a Happy Easter my friend! And of course, the dish looks absolutely amazing.
- April 24, 2011 at 8:33 AM
- StephenC said...
Mary, I appreciate the Easter sentiments you expressed, as well as the way you expressed them. I'm thinking that (since I would need to use frozen peas) it might make sense to add them when the rice is done.
- April 24, 2011 at 8:48 AM
- Unknown said...
I love the tablecloth that you included with the peas. Such a great pairing.
- April 24, 2011 at 8:49 AM
- StephenC said...
Oh, I meant to mention that I grew up in the 40's and 50's and well remember the canned hams.
- April 24, 2011 at 8:49 AM
- Ambreen (Simply Sweet n Savory) said...
Looks delicious... interesting it's a soup! Wishing You a very Happy Easter!
- April 24, 2011 at 9:19 AM
- lena said...
wishing you a blessed easter and have a joyous celebration!
- April 24, 2011 at 9:40 AM
- Peggy said...
What a lovely dish! I always love your stories to begin your posts!
- April 24, 2011 at 9:43 AM
- June said...
Mary, you are so right about Easter being a more important holiday then than it is today. As kids, we also spent a lot of time in church and for us, even though it almost always snowed on Easter Sunday, cold or not it meant new hats, new dresses and short stockings in our new shoes instead of heavy oppressive winter clothing. It was a welcome celebration of spring in all its glory, even it though Spring was really a long way off. As for the canned ham, oh my goodness that brought back memories too. Thank you Mary!
- April 24, 2011 at 10:18 AM
- Elaine said...
I so enjoyed reading this post, Mary. This recipe looks so good. I have been craving Spring peas ever since I saw your Peas and Pasta recipe! I hope you have a beautiful Easter Sunday!
- April 24, 2011 at 10:27 AM
- Joe Ambrosino said...
A great dish, Mary. I remember fondly the Easters of my youth, the school holiday, the new clothes, the solemn church services and the Easter Bunny. May your day be blessed.
- April 24, 2011 at 10:54 AM
This dish looks so tasty! Perfect for Easter!
- April 24, 2011 at 11:41 AM
- Jocie's Mom said...
Easter used to me one of my favorite holidays. My basket was full of little plastic dinosaurs (no idea) and yummy chocolates and then we'd all dressed up and go to church, followed by food and family at the Aunties' house. I really miss that sometimes.
Excellent post. The peas look ace! Have a blessed Easter :) - April 24, 2011 at 11:46 AM
- Buttercup said...
Wishes to you for a bright and blessed Easter!
- April 24, 2011 at 11:57 AM
- Maris (In Good Taste) said...
What a beautiful picture. Happy Easter!
- April 24, 2011 at 12:46 PM
- Khadija El Mary said...
I love your story! Your dish looks great! Have a nice day Mary!
Mamatkamal - April 24, 2011 at 12:54 PM
- Banana Wonder said...
What a beautiful, simple dish. Happy easter Mary!
- April 24, 2011 at 1:12 PM
- Alina---Explora Cuisine said...
Have a very blessed Happy Easter Mary! This dish is so colorful, green in the spirit of Easter :)
- April 24, 2011 at 2:13 PM
- Guvi said...
That is amazing, Mary, and I thank you for sharing. Happy Easter!
- April 24, 2011 at 2:16 PM
- Ilke said...
I am really looking forward the fresh peas hitting the farmers' market! What a refreshing dish. Thanks for bringing this dish to the table instead of ham :)
- April 24, 2011 at 2:33 PM
- Kim said...
Mary - I definitely wouldn't stone you for making a canned ham. The risi e bisi looks terrific and really represents spring. I hope you and your family have a wonderful Easter!
- April 24, 2011 at 4:03 PM
Great post. Wishing you a blessed Easter!
- April 24, 2011 at 4:22 PM
- A Paixão da Isa said...
Tudo é muito bom deseijo uma pascoa muito feliz beijinhos
- April 24, 2011 at 4:24 PM
- Wendy Irene said...
Thank you for sharing that! Your words were very moving. Happy Easter and many blessing to you and your family :)
- April 24, 2011 at 6:28 PM
- Yasmin said...
I found what you said was beautiful and inspiring, I share you thoughts exactly. I love soup, from the hearty to the liquid - this one is definately being added to my collection. It is amazing how fast it is.
Yasmin - April 24, 2011 at 7:41 PM
- Joanne said...
I've always thought of this as a risotto but I'm so glad you've informed me otherwise! I would have made it all wrong. What a perfect easter or spring dish!
- April 24, 2011 at 8:04 PM
- Barbara Bakes said...
Sounds like a wonderful spring meal. Happy Easter! Thanks for the link love.
- April 24, 2011 at 9:17 PM
- Claudia said...
I remember the canned hams of the 50's - a huge splurge for my family. I loved that there was a key that opened it. And bonnets and gloves. My daughter had bonnets - but alas not white gloves for Sunday mass - they were gone. If anything does represent spring for me it is this dish. Fresh peas with rice and some Parmesan and you are lifted into a new season. Happy Easter, Mary. I hope you've had a beautiful day.
- April 24, 2011 at 9:22 PM
- That Girl said...
I remember my first Easter spent with my ultra-Catholic inlaws. I was expecting ham, and when u mentioned this, got looks like I must be from another planet. Glad to hear I'm not the crazy one.
- April 24, 2011 at 9:54 PM
- claire said...
i loved hearing about the canned hams- i have never had one, but have seen pics of them from the 50s and 60s.... Hope you had a blessed Easter Sunday filled with great food and family!
- April 24, 2011 at 10:24 PM
- The Harried Cook said...
What a beautiful post... I agree... Easter is a day of triumph & I'm glad I had a chance to celebrate that today :) Your dish is absolutely gorgeous... I love peas! Thank you for sharing :)
- April 24, 2011 at 10:43 PM
- Nisha said...
Happy Easter . That rice looks amazing
- April 24, 2011 at 11:57 PM
- ~~louise~~ said...
Are you sure you didn't grow up in my neck of the woods? All your "sights" and "sounds" make my ears ring of familiarity:) Many a meal has begun with Rice and Peas in our house as a child. Thanks for the memories, Mary.
Wishing you and yours a Glorious Easter:) - April 25, 2011 at 12:29 AM
- Deb in Hawaii said...
Such a pretty dish for spring Mary. I hope you had a very blessed and wonderful Easter. ;-)
- April 25, 2011 at 1:14 AM
- Unknown said...
Happy Easter :) This dish sounds delightful, I love the sound of peas with nice and creamy rice!
- April 25, 2011 at 1:22 AM
- Kankana said...
I make something very similar .. I however add a little carrot too :)
- April 25, 2011 at 1:24 AM
- David said...
Mary, So simple and yet so pleasing to the eye. Comfort food in a bowl... Take Care, Big Daddy Dave
- April 25, 2011 at 2:10 PM
- Swathi said...
Delicious and colorful rice, hope you had wonderful Easter.
- April 25, 2011 at 6:03 PM
- SuzyEats said...
wow very interesting story! great dish. it looks amazing!
- April 25, 2011 at 10:14 PM


text:
Bonds 755: He took the day off on Sunday, so we can all "enjoy" the moment (if "enjoy" means "get some hot weekday media-outrage action!")
So what DID you think of Bud Selig's reaction to 755: Hands in pockets. He had a hell of a fine line to walk: Did he do it, or make a much of it? Consider that most of those fans in
756 Watch: Bonds goes for the record at home against the Nats tonight. Quite sure that fans in
Glavine 300: Tom Glavine joins a club with only 22 other members – and one that will likely become even more exclusive as the years go by and even the best MLB pitchers can't come close to 300.
MLB Dud: Clay Hensley, who the day after giving up No. 755 to Barry Bonds was demoted to the minor leagues. Enjoy the infamy.
NFL Hall of Fame Game: Let the month begin of games where you can count the number of plays the starters get on one hand – and then try to divine the implications for your upcoming fantasy draft.
Steelers beat Saints, 20-7: Big Ben was 2/3 for 73 yards, including a 55-yard play to Cedrick Wilson (think
(Meanwhile, Michael Irvin must have a pretty good ghostwriter, to pull that contrite-sounding
Chiefs sign rookie WR Dwayne Bowe, less notable for his impact on the Chiefs offense (though it might be big) and more for the fact that he's the pick right after Brady Quinn, yet Bowe managed to sign after a lengthy holdout. Quinn manages to look like even MORE of a d-bag.
X Games: Shaun White wins Skateboard Vert event. Between this and snowboarding, is White the action sports equivalent of Bo Jackson? I'd argue that between his jaw-dropping moves and marketability, he is.
MLB Wild Card: The Yankees were 9.5 games behind the Wild Card lead one month ago. Now, they are a half-game behind. I'm no Yankees fan, but this is very good for baseball.
NBA Crime Beat: Rafer Alston was arrested for assault and public intoxication this weekend.
Tomlinson's new Nike ad: Oh my god, I'm so so SO glad he's on my Yahoo Bloggers' League fantasy team, which has a new Behrens draft recap! (video h/t: MDS at FanHouse)


text:
Chapter 2
The wise men are directed by a star to Jesus—Joseph takes the child to Egypt—Herod slays the children in Bethlehem—Jesus is taken to Nazareth to dwell.
1 Now when Jesus was aborn in Bethlehem of Judæa in the days of Herod the king, behold, there came wise men from the east to Jerusalem,
2 Saying, aWhere is he that is born bKing of the Jews? for we have seen his cstar in the east, and are come to dworship him.
3 When Herod the king had heard these things, he was troubled, and all Jerusalem with him.
4 aAnd when he had gathered all the chief priests and scribes of the people together, he bdemanded of them where Christ should be born.
5 And they said unto him, In Bethlehem of Judæa: for thus it is written by the prophet,
6 And thou aBethlehem, in the land of bJuda, art not the least among the princes of Juda: for out of thee shall come a cGovernor, that shall drule my people Israel.
7 Then Herod, when he had privily called the wise men, inquired of them diligently what time the star appeared.
8 And he sent them to Bethlehem, and said, Go and search diligently for the young child; and when ye have found him, bring me word again, that I may come and worship him also.
9 When they had heard the king, they departed; and, lo, the star, which they saw in the east, went before them, till it came and stood over where the young child was.
10 When they saw the star, they rejoiced with exceeding great joy.
11 ¶ And when they were come into the house, they saw the young child with Mary his mother, and fell down, and worshipped him: and when they had opened their treasures, they presented unto him gifts; gold, and afrankincense, and myrrh.
12 And being warned of God in a adream that they should not return to Herod, they departed into their own country another way.
13 And when they were departed, behold, the angel of the Lord appeareth to Joseph in a dream, saying, Arise, and take the young child and his mother, and flee into Egypt, and be thou there until I bring thee word: for Herod will seek the young child to destroy him.
14 When he arose, he took the young child and his mother by night, and departed into Egypt:
15 And was there until the death of Herod: that it might be fulfilled which was spoken of the Lord by the prophet, saying, Out of aEgypt have I called my son.
16 ¶ Then Herod, when he saw that he was amocked of the wise men, bwas exceeding wroth, and sent forth, and cslew all the children that were in Bethlehem, and in all the dcoasts thereof, from two years old and under, according to the time which he had diligently inquired of the wise men.
17 Then was fulfilled that which was spoken by aJeremy the prophet, saying,
18 In aRama was there a voice heard, lamentation, and weeping, and great bmourning, Rachel weeping for her cchildren, and would not be comforted, because they are not.
19 ¶ But when Herod was dead, behold, an angel of the Lord appeareth in a adream to Joseph in Egypt,
20 Saying, Arise, and take the young child and his mother, and go into the aland of Israel: for they are dead which sought the young child's life.
21 And he arose, and took the young child and his mother, and came into the land of Israel.
22 But when he heard that Archelaus did reign in Judæa in the aroom of his father Herod, he was afraid to go thither: notwithstanding, being warned of God in a bdream, he turned aside into the parts of Galilee:
23 And he came and dwelt in a city called aNazareth: that it might be fulfilled which was bspoken by the prophets, He shall be called a cNazarene.