text:
tag:blogger.com,1999:blog-27947731967276606592014-10-29T14:06:37.554-04:00The Cutting Edge of OrdinaryLisa email@example.com:blogger.com,1999:blog-2794773196727660659.post-28622917068754801512014-10-28T09:33:00.000-04:002014-10-28T10:22:26.527-04:00Easy Apple Pastry Puff

I could eat stuff made with apples every day. I really could.

Every year we go to the same apple orchard to pick. I'm very loyal to my local farmers. I've been picking blueberries at Macombers Farm in Rhode Island for over 20 years and I can proudly say the same thing about Sunset Orchards in Scituate, RI too. It's the only place I go to get my apples.

It's a yearly tradition that we have. My friends and I go pick, they have a coffee, I get some cider, we pick a whole buncha apples and then I make apple treats. The kids would all go with us up until a few years ago when it became uncool to be seen with your parents. The kids are now 17, 18 and 19 so they want no part of apple picking anymore. They'll come back one day. I keep telling them this. I'll be patient.

There is nothing like a fresh picked apple. Unless you've had one you wouldn't even know what you were missing. They are so crisp and so fresh. I love baking with them because I don't have to add much sugar. The sweetness of the apples really shine through.

So I made some apple treats over the last month and I'm now down to the last few apples. I just threw this recipe together to make something sweet for the Sunday football games. It was super easy to make. I always have a package of puff pastry in my freezer to whip up goodies. I also make a Ham & Cheese in Puff Pastry savory appetizers that also takes just minutes to make. Puff Pastry to the rescue!

Apple Puff Pastry
recipe from Lisa@ The Cutting Edge of Ordinary
Printable recipe
1 sheet puff pastry, thawed
4 medium apples, peeled and cored and sliced thin
4 tablespoons of butter
1/3 cup lightly packed brown sugar (less if your apples are really sweet)
1/2 teaspoon cinnamon
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling

In a skillet melt the butter and toss in the apples. Cook for about 5 minutes, just until they become a little soft. Add in the brown sugar and cinnamon and cook for another 5 minutes until the apples get all gooey and caramelized. You don't want them to be mush so don't over cook! Take off the heat to cool a bit.

Preheat the oven to 400. Line a baking sheet with parchment. Place 1 sheet of the puff pastry on the baking sheet and roll it out just a little. You can do it right in the pan or on the parchment on your counter. You're not going to double it in size of anything, just make it a wee bit bigger. Make sure to do this on a piece of parchment or you will have a heck of a time moving it!

Place the apples to the left hand side of the puff pastry leaving a half inch of space from the edge. Fold over the pastry and use a fork to "pinch" the edges together all the way around the pastry. Brush the top with the egg wash and cut some slits in the top to vent it. Sprinkle with sugar and bake for 15 - 18 minutes or until golden brown. Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-14338441131345308842014-10-24T07:07:00.000-04:002014-10-24T07:07:14.619-04:00Pumpkin Cream Cheese Chocolate Chip Bread - makes 2 loaves!

I have a favorite month.

It's October. That shouldn't come as a shock to most of you who know me. I love October for all sorts of reason. I celebrate my anniversary, one of my son's birthdays, my Dad's birthday and several relatives birthday in October. I wait every year to take vacation in October. It's stunningly beautiful here in Rhode Island.

It rains color here. It drips magic from the trees. Every ordinary road is brought to life, every sidewalk is a kaleidoscope of yellows and reds and orange. It just makes everything better and more beautiful.

It brings to life the baker in me.

Give me something to stir or mix or to add chocolate chips in and I'm a happy camper. Let me warm my kitchen with the oven. Let me hear the boys come tumbling down the stairs asking "what's that smell?" and then "when can we eat it?".

For me it's what I hope memories are made of. I hope they always remember me in the kitchen and lots of good stuff coming from the oven.

This Pumpkin Cream Cheese Chocolate Chip Bread is some good stuff. This recipe makes 2 loaves, so you can keep one and spread the Autumn love by sharing the other.

Pumpkin Cream Cheese Chocolate Chip Bread - makes two loaves!
slightly adapted from a recipe at Your Cup of Cakes
Printable recipe
1 can (15 oz) pumpkin (not pumpkin pie filling)
4 eggs
1 cup applesauce
2/3 cup milk
2 tsp. vanilla extract
2 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups mini chocolate chips.

Cream Cheese Filling:
12 oz. cream cheese (1 block and one ½ block), room temperature
6 tablespoons sugar
1 egg, room temperature
1 Tablespoon milk

Preheat oven to 350 degrees and grease 2 loaf pans. I always line mine with parchment too, but you don't have it. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.

In a separate bowl sift flour, baking soda, salt, cinnamon, nutmeg and ginger together. Add the flour mixture to the pumpkin mix and fold in until just combined. Stir in the chocolate chips.

For the filling: Beat cream cheese, sugar, egg and milk together until smooth.

Pour about 2 inches of batter into the bottom of both loaf pans, spread to cover the bottom. Spoon the cream cheese filling over the batter and gently spread it on top. Take a butter knife and swirl the cream cheese mixture into the bottom batter. Top each pan with the remaining batter. Sprinkle with additional chocolate chips if you'd like. Bake for 60-80 minutes or until a knife inserted into the center comes out clean. Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-21710293901416004622014-10-20T12:30:00.002-04:002014-10-20T12:30:36.836-04:00Honey BBQ Sticky Wings

It's was blustery and chilly over the weekend. The leaves were flying like snow in the yard. It was just the kind of weekend I love. Every time the back door opened I'd have a pile of leaves in the breezeway. I love that I need to wear my socks in the house now and that it gets just chilly enough for me to have to put on a sweater and dig out my slippers. I was made for this weather.

This is my favorite time of year to cook and bake too. Who wants to turn the oven on in the summer? Not me. This time of year it warms the kitchen up nicely. Makes me happy.

I make wings yesterday. Football food. There will be a lot of football food heading your way. There is something deeply satisfying about a big ole pan of wings. My guys love them. I'm not as big of a wings fan as they are. I don't do spicy so the whole buffalo wings thing is lost on me. I do like the sticky, gooey wings though.

I loved these wings. I made up the recipe on a whim. Looking at a few recipes on the internet and then giving them my own spin. I didn't want anything complicated. I just wanted some "gooey I need 3 or 4 napkins to eat these" kinda wings and that's what I got!

This is a very simple recipe. The hardest part was waiting for the wings to cool enough to eat them!!

Honey BBQ Sticky Wings
recipe from Lisa @The Cutting Edge of Ordinary
Printable recipe
4 pounds of wings
1 cup of your favorite BBQ sauce (we like Sweet Baby Ray's)
1/2 cup honey
2 tablespoons ketchup

Oven to 375. On a parchment or foil lined baking sheet bake the wings for 25 - 35 minutes, or until wings are cooked through and juices run clear. Turn the oven up to 400.

Combine all the ingredients in a large bowl (you want a large bowl to toss them around in). Toss a few wings at a time in the bowl and coat them with the sauce. Return them to the oven for 5 - 10 more minutes or until they are bubbly and crispy. I turned on the broiler for the last 5 minutes of cooking. Devour!Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-61139852343874918682014-10-17T12:31:00.000-04:002014-10-17T12:31:01.966-04:00Apple Fritter Cake

Look at me. I go from being a bad blogger to a blogger who is posting during her vacation. Pretty good huh? We are on vacation this. We just took the week off to work around the house, get the yard prepped for winter, plant the garlic, get everything in storage before the snow comes. It's a yearly event and it's not that much fun but being home and doing it during the middle of the week makes it a little easier.

We haven't been all work and no play, no sirree. We had a birthday party for my youngest son who turned 18. *sniff*. Where have the years gone? We did some Christmas shopping and we even took it easy and lazied about a bit. I've been doing a lot of cooking at baking. My word, if I was home everyday I think everyone in the house would pack on the pounds. I just can't stop! I am over the moon to share this recipe with you all.

This cake, this cake, this cake! I haven't been this excited about a cake in a long time.

I was browsing Pinterest looking for a different apple recipe and I came across this beauty. It just sounded good. The best part...it tasted even better. My mother-in-law made it and my father-in-law upon first bite declared it "the best cake he's ever had". My friend had a piece and after the first bite she was oooing and ahhh-ing. It is that good!

This cake is amazing! Like, I want to make it every week amazing! The moist soft cake, the sweet apples, that glaze! I really can't say enough about it. I already know it's going to be my go-to cake. AMAZING!

I only adapted it very slightly from the original. I added in some pure maple syrup to the glaze and it just sent it over the top. Apple and maple are just a perfect combination, but if you'd prefer it without the maple, just add in another 2 tablespoons of milk.

I'm adding this to my "must make" list for Thanksgiving!

Apple Fritter Cake
slightly adapted from The Domestic Doozie
Printable recipe
For the batter:
3 cups of flour
1/4 teaspoon salt
1 cup of sugar
4 teaspoons baking powder
1 1/2 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

6 small or 4 large apples cored, peeled and diced into small pieces

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tablespoon cinnamon

For the glaze:
2 cups of powdered sugar
3 tablespoons milk
2 tablespoons real maple syrup
1 teaspoon. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter.

In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. I just plopped them all over the top of the apples. It will spread while it bakes.

Bake at 350 for 40 - 45 minutes. You want the apples to become tender and the cake to get golden brown. If the top is getting too brown you can always tent it with foil. Once baked let sit for 20 minutes and then pour the glaze all over the cake. Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-56898261970886928922014-10-02T12:40:00.004-04:002014-10-02T12:40:59.173-04:00Easy Enchilada Casserole

I had a hankering for Mexican. That doesn't happen very often with me. I'm not really into Mexican food. Maybe it's because I'm such a wuss when it comes to heat. I can barely handle the mild sauces so imagine me ordering at a Mexican restaurant…."no sauce please cause even your mild is too hot for me". Yes I'm baby when it comes to heat. I can handle mild enchilada sauce though and I even had a can in my cupboard so I decided to whip this up for dinner.

Let me tell you, there are loads of Enchilada casseroles all over the Internet. Loads I tell ya. I looked a few over and decided that I could just whip up my own. So that's what I did.

I made this very basic because I have a picky eater at home. You can certainly add in whatever you like….black olives, green chilies, beans, etc. The next time I make this I might have to make sure Evan isn't home to eat it so I can be a bit more adventurous.

I didn't measure out most of the ingredients. I just eyed the sour cream. Just dollop it over the top so you get some bites with a bit of sour cream in them.

I think frying the tortillas makes them a little less "gummy" in the oven. You can certainly just use them without frying them first if you'd like.

The four of us ate ¾ of the pan. It was that good.

This would make great football food. We ate ours while watching football. That's why I said that, lol. Throw it all together the night before and pop it in the oven before the game.

Easy Enchilada Casserole
recipe from Lisa@ The Cutting Edge of Ordinary
Printable recipe
6 medium tortillas
2 pounds ground beef.
1 medium onion, diced
Enchilada sauce (I bought the large can)
Sour cream
2 cups grated cheddar cheese
Vegetable or Canola oil for frying tortillas

Oven to 350º F.

Heat up a little oil in the bottom of a skillet. Place the tortillas in the pan one at a time and fry until brown and bubbly on each side. You may have to add a little more oil to the pan with each tortilla to prevent them from sticking. Move to a plate lined with paper towels to cool.

Place the diced onion in the same pan and cool until just translucent. Add in the ground beef and cook until done. Drain the grease. Set aside.

Pour an even layer of enchilada sauce in the bottom of a greased 9x13 pan, making sure the enchilada sauce coats the entire bottom of the pan. Place 2 tortillas in the bottom of the pan. Cut the 3rd tortilla in half and use the pieces to cover the bottom as best as you can. It doesn't have to look pretty.

Add a layer of ground beef and top with dollops of sour cream. Sprinkle with one cup of cheese.

Add a second layer, cover the tortillas with the rest of the enchilada sauce and continue to layer with the ground beef and sour cream. The top layer should be shredded cheese. Bake for 30 minutes – 40 minutes or until brown and bubbly. Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-34157413724387910672014-09-26T09:51:00.000-04:002014-09-26T09:51:20.745-04:00Trisha Yearwood's Skillet Apple Pie

I'm totally into my fall geekery mode.

I love this season. LOVE it. I'm all about the pumpkin and the apples. I'm headed out this weekend to pick apples, so I thought I'd post this recipe that doesn't use said apples that I will be picking! Ha! What is wrong with me? I'll tell ya what....I'm crazy for apple pie.

Most of you who have read this blog for any amount of time know I have a pie sickness. I love PIE. This pie does not use fresh apples. It uses canned apple pie filling. Yes, I said it. Canned. Pie. Filling. and it's glorious!

So say you used up all the apples you picked and you really want pie. You have a hankering, a craving for pie. You don't have the time to CUT UP APPLES! You just don't. You want some pie and you want it fast. Your troubles are solved. Let me introduce you to this baby.....

SKILLET APPLE PIE.

It's a thing of beauty isn't it? Yes, you need a cast iron skillet to make this. If you don't already own a cast iron skillet and urge you to purchase one. It's the work horse of my kitchen. A 9 inch cast iron, pre-seasoned skillet like this one will run you under $20.

This pie was so good that I almost didn't get a picture of it with the filling showing. My boys were trying to dig into it again. I had to snatch it up and quickly grab a photo.

I cut the amount of butter and brown sugar that was in the original recipe and I didn't add the cinnamon whipped topping that was in the original recipe either. It didn't need it, but I wouldn't stop you from putting a big ole scoop of vanilla ice cream on this.

Trisha Yearwood's Skillet Apple Pie
adapted from a Trisha Yearwood recipe
Printable recipe
4 tablespoons unsalted butter (1/2 stick)
1/2 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 teaspoons cinnamon sugar
1 tablespoon for melted butter for top.

Preheat the oven to 400.

Melt the 1/2 stick of butter in a 9-inch cast iron skillet. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat then line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the 1 tablespoon of the melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 - 35 minutes or until golden brown.Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-53235895554503155322014-09-22T11:45:00.000-04:002014-09-22T11:45:25.164-04:00Chicken Terrific

Wow, I've done it again! I've been a slacker with the blog. Sorry! This time I was on vacation. My in-laws visited and we just had the most wonderful time. There stay was too short, but we enjoyed every day of it.

They brought me the most precious gift too. One I want to share with you. More on that in a bit!

I'm so excited that Fall is finally here. It's my most favorite time of year to cook and bake. I'm giddy with all the great recipes I have in store for you all.

First, this casserole. Let me tell you, when I was making this I was thinking to myself..."this doesn't look very good". I know it was called Chicken Terrific, but it wasn't looking so terrific. It was kinda a goopy and beige looking. I was hoping I just hadn't wasted all these ingredients on something that no one was going to eat. I really had my doubts, but this was really good. I was waiting with anticipation while my crew took their first bites and they all really loved it.

It's throw it all in a bowl and mix it together kind of recipe. If you are against "cream of" soup recipes, then stop right here. There are two can's of "cream of" in this and boxed stuffing mix! Blasphemy! I use them. I know some others poo-poo their noses up at them, but not me. I'm a busy working mom and I'll take shortcuts when I can.

I varied this from the original recipe just a bit. I added more chicken and omitted the water chestnuts, pimento and onions. You can leave them in or take them out or substitute them. This is a very forgiving recipe.

Now back to the great gift I got from my in-laws. My mother-in-law had asked me and my mom for a hand written recipe quite awhile back. She had mentioned something about Flickr books and I honestly thought that I was going to get some kind of a personalized recipe book from her, but what I got was so much more special. I got this:

A beautiful cutting board with my mother's recipe on one side and mine on the other, in our own handwriting! How crazy wonderful is that?

It's an instant heirloom I tell ya. Wouldn't this make a terrific gift for Christmas? If you've got old recipes from your mom, or your grand mom wouldn't this be a terrific present to pass down? I just LOVE it! Thank you again Mom! You always pick the best gifts! Here is a link to the store - Sister Specialty Shop.

Chicken Terrific
Original recipe from Cooking with K
Printable recipe
3 cups cooked chicken, diced (I used 4 cups which was the meat from one rotisserie chicken)
1 (6 1/2 oz.) pkg. wild rice
1 (2 oz.) jar pimento, diced (I omitted)
1 cup mayonnaise
1 cup sour cream
1/2 cup minced onion(I omitted)
1 (8 oz.) can sliced water chestnuts, drained and chopped (optional, I omitted)
1 can cream of celery soup
1 can cream of chicken soup
1 16oz can French green beans, drained
1/2 cup Cheddar cheese, grated

Stuffing Topping
1 box of herb seasoned Stove Top Stuffing
1 stick butter, melted

Preheat oven to 350. Combine all the ingredients and place in a 9 x 13 dish. Top with cheese.

Combine Stuffing and butter, mix thoroughly. Sprinkle on top of the chicken mixture.

Bake for 35-40 minutes until golden brown.Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-7691878871477042992014-08-28T12:20:00.000-04:002014-08-28T12:20:48.475-04:00German Chocolate Zucchini Bread

Are you sick of zucchini?

Do you have too many? Is your garden mass producing? Are you pawning them off on your friends and neighbors? Are you bringing them to work just to get rid of them?

You need to use them up right? You can't let them go to waste. You need an idea? You need to find a delicious way to use up all that green goodness. Well I have the solution.

German Chocolate Zucchini a Bread. Yes, you read that right.

It's like German Chocolate Cake and Zucchini bread had a most moist and perfect loaf of scrumptiousness.

I really need to let you know how incredibly moist this bread was. I have a hard time calling it a bread, it's really more cake like, and it makes 2 loaves! 2 loaves! One to eat and one to share, or you can just hoard them both for yourself. Trust me, you will want too!

If you don't want to make tie in a loaf pan, you can make this in a 9x13 or a bundt pan. Very versatile!

It's my new favorite way to use zucchini! Make it!

You can also try my Chocolate Zucchini Cake. Equally delicious!

German Chocolate Zucchini Bread
adapted from a recipe at The Better Baker
Printable recipe
Makes 2 loaves
4 eggs
2-1/2 cups sugar
1 cup oil or applesauce
2 teaspoons vanilla
2 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup baking 4-serving size cocoa
1 small box instant chocolate pudding
3 cups grated zucchini, peeled or unpeeled
1 cup shredded coconut
1 cup chopped nuts (optional)

Preheat oven to 350. Lightly grease and flour 2 loaf pans (I use Baker's Joy). This recipe can also be make using use a 9" X 13" or a large Bundt pan.

In a large bowl beat eggs, sugar and oil with an electric mixer. Add in the vanilla and mix to combine. Add all the ingredients into another bowl and combine (a whisk works well). Add dry ingredients to wet ingredients, a little at a time, until well blended.

Stir in zucchini, nuts and coconut. If you'd like you can save a little of the nuts/coconut and sprinkle them over the top before baking.

Pour into prepared pans. Bake 30 - 50 minutes, depending on which pan you're using. Just check with a toothpick stuck in the middle - if it comes out clean, remove bread from oven, but be careful not to over bake. I used 2 loaf pans and it took 55 minutes to test done. Let stand in pans for 5 - 10 minutes; remove from pans to wire racks until room temperature.

Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-87312748382046176302014-08-21T12:28:00.000-04:002014-08-21T12:28:02.435-04:00Muffuletta Dip (Giveaway winner too!)

Yes, I've been a bad, bad blogger once again. I suck, I admit it.

I'm just so terribly busy in my real life, not that this isn't real life, but you know what I mean right?

It hasn't been because I haven't been cooking and baking. I have been. Honestly. I bring you this recipe as proof.

This is our new favorite dip! It's so good!

I posted a picture of it on Facebook and got some great feedback, so I knew I had to share this with you all.

If you're not familiar with Muffuletta let me explain. The Muffuletta is a sandwich that is very popular in New Orleans. Here is a little info:

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. It's a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone.

So it's a delicious sandwich and now it's a delicious dip! I tweaked this a bit from the original recipe. (Don't I always?). I added pickles cause it just seemed like the right thing to do. The original also called for 1/2 green and 1/2 black olives, but my boys don't like green olives so I used only black. Feel free to substitute whatever you'd like. It's a very forgiving dip!

Feel free to scoop up any leftovers and use them as a filling on a sandwich. I can tell you that's what one of my boys did and he loved it!

I promise you this will become one of your favorites. Football season is just around the corner and you know that means it's dip time!

Oh before I forget...the winner of my last giveway!!

Robin Weiss!!

Robin I sent you an email! Congrats!

Let's all go make some dip!

Muffuletta Dip
Printable Recipe
Adapted from a recipe at the Lettered Cottage
½ lb. deli-style ham - chopped
¼ lb. salami, any variety – chopped
¼ lb slicing pepperoni - chopped
2 cups Italian blend cheese - shredded
1/2 cup green onion - chopped
4 pepperoncini , chopped (optional)
½ cup chopped pickles
1 cup black olives, chopped
1 cup mayo
1/4 cup Zesty Italian dressing
1/2 - 1 cup Roma tomatoes - seeded and chopped

Whisk mayo and dressing together in a large bowl. Add all the remaining ingredients together except the tomatoes. Refrigerate for at least an hour to overnight. Adjust the mayo/dressing amounts to make as creamy (or not) as you prefer.

Add tomatoes right before serving. Serve with crackers.Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-82556598750852939582014-07-24T07:47:00.000-04:002014-07-24T07:47:45.155-04:00Honey Bun Cake and a little giveaway

Yes it's been over a month since I've been back to this little space on the Internet. I took a month off. Yes I did. I'm totally allowed.

I truly enjoyed the last 4 weeks when I was at home. Work, well work is another story. Did I mention that I work full time? Yes, yes I do. 31 years at the same company. I have never been busier during these past 31 years as I am right now. I'm working like a crazy woman. So tired at the end of the day that blogging was the last thing on my mind.

I didn't do a whole lot of baking. I didn't use my oven very much.

I did hang outside a lot. I worked in my garden. I caught 3 woodchucks that ate all of my cucumbers and zucchini. I was so mad. Still am. They have been relocated far, far away from my garden the litter buggers.

I spent quite a few nights by the fire. I took some photos. I grilled a lot, I lazed about, I read, I met a friend from Georgia, I had a 4th of July party, I got a pedicure, I wore flip flops all the time.

I enjoyed it all. Really I did.

I'm back now. I have some pretty pictures to share with you all as well as some delicious food.

Sorry I was away for so long, but I needed this time.

Did you miss me?? I missed you all.

So in addition to this Honey Bun Cake recipe I'm having a little giveaway. It's just a small one. It involves pampering. Who doesn't need more of that in their lives right? Scroll to the end to read more on the giveaway.

Now on to this cake. This cake is your perfect morning cake to go with a cup of coffee or a bug cuppa tea. It's moist and soft and covered in a sticky glaze that really is like eating a big sticky bun! My kids loved it!

Honey Bun Cake
recipe adapted from The Country Cook
Printable recipe
1 box yellow cake mix
3/4 cup vegetable oil
4 large eggs
8oz container sour cream

For filling:
1 cup brown sugar
1 Tablespoon cinnamon

Glaze:
2 cups powdered sugar
4 Tablespoons milk
1 Tablespoon vanilla

Preheat oven to 350. Spray a 9×13 pan with nonstick spray and set aside.

In a small bowl, combine brown sugar and cinnamon. Set aside.

In the bowl of a mixer, combine cake mix, oil, eggs , and sour cream. Beat on low speed for a few seconds, then on medium just until batter is fully combined and all large lumps are gone. (about a minute)

Pour half of batter into prepared pan. Spread evenly (batter will be thick). Sprinkle all of the brown sugar/cinnamon mixture evenly across the surface. Cover with remaining cake batter, spreading evenly (spreading can be a bit difficult because the batter is thick — if some of the topping shows through or ends up mixed in with the top layer, it's totally fine). Bake cake for about 30-40 minutes, until center is set.

Make the glaze by whisking together the powdered sugar, milk , and vanilla in a medium bowl. Pour over the warm cake and spread evenly. Glaze will set as it cools.

The Giveaway.

With warm weather comes sundresses, short shorts and tank tops, but after this winter your skin may need some extra TLC. Body Benefits by Body Images introduces two unique takes on a bath-time favorite to get you fresh and clean in the shower while smoothing and toning skin.

· Skin Smoothing Beauty Massager – a skin-tingling, dual-function sponge creates a rich lather while the massager polishes for softer, younger-looking skin

· Skin Toning Beauty Massager – a nodule-covered side that improves the appearance of dimple-prone skin while the sponge scrubs for a deep clean.

Both of these skin-improving beauty massagers are now available at retailers nationwide for $3.99. For more information please visitbodybenefitsbath.com.

To win a set of these:

1 lucky winner will be chosen. Contest only open to folks in the USA.

Answer this question:

What's your favorite thing about summer?

If you don't have a blog, please leave me an email address to contact you (no email and I'll move on to the next name).

There are three ways to enter: (1) leave a comment on the blog (2) If you haven't already, go "like" The Cutting Edge of Ordinary on Facebook or (3) Already a fan? Just leave a comment here or on Facebook to let me know! Facebook comments will count as entries.

Giveaway ends on Wednesday, July 30th midnight eastern standard time.

Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-87889160781138758152014-06-20T08:12:00.000-04:002014-06-20T08:12:16.271-04:00Baked Blueberry Lemon French Toast

Hello foodie friends. I'm trying to drag myself away from the yard and garden long enough to make something delicious to share with you all.

Guess what? It's breakfast time again.

I know I've posted quite a few breakfast recipes over the past few months. I can't help it. I just love them! I especially love the make-ahead recipes cause I can leisurely throw them together on a Saturday night and sleep in a bit later on Sunday morning. Pop it in the oven and in less than an hour we have a delicious poppin' hot breakfast.

I used up the second to last bag of my summer blueberries of 2013 for this recipe. I can't wait for blueberry picking 2014! I'm loading up baby!

Please try this scrumptious recipe. Using the King Hawaiian Rolls gives it just a touch of extra sweetness. It's perfect for a lazy Sunday morning breakfast.

Baked Blueberry Lemon French Toast
recipe from Damn Delicious
Printed recipe
1 (12-count) package King's Hawiian Sweet Dinner Rolls, cubed
1 cup blueberries
2 cups milk
4 large eggs
1/4 cup maple syrup
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

For the Crumb Topping
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes
2 tablespoons confectioners' sugar

Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread. (I didn't do this. I just put the bread down and threw all the blueberries on top)

In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes. Place into oven and bake for 35-45 minutes, or until golden brown. Serve immediately, sprinkled with confectioners' sugar, if desired.Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-18936376877035953482014-06-13T09:40:00.000-04:002014-06-13T09:40:51.573-04:004 Ingredient Moist and Delicious Chocolate Cake

My oldest son turned nineteen last week. Nineteen! I can hardly believe it. We stopped the big birthday parties at age 18, so we were planning on taking him out to dinner and then having cake at home later. I drove 30 minutes to visit a dairy farm to buy him a fruit tart (which was amazing by the way) and then realized that my youngest son wouldn't go ten feet near a fruit tart. I know it wasn't his birthday, but I wanted him to have something sweet to eat too so I went looking for an easy chocolate cake recipe on Pinterest.

There were lots and lots of recipes to choose from. I chose this one from Eat, Live, Run.

4 ingredient cake that is moist and delicious. 4 ingredients. No eggs, no oil. It's crazy right?

I was skeptical about this recipe. I read the reviews. Those that made it really liked it, so I decided to give it a try.

Let me just preface this to say I made this cake 2 times in 24 hours! It was that good. It was that easy. You literally can throw this cake together in like 2 minutes.

My son had 4 friends unexpectedly show up at the house when we were about to have cake. Now that little fruit tart wasn't going to cut it so I was glad I had this cake. All the guys loved it. Most of them had 2 pieces. You know you've got a good recipe on your hands when big teenage guys devour it.

Yes it uses a boxed cake mix and instant pudding. I'm ok with that. I make cakes from scratch all the time, so using a boxed mix is allowed. Heck , when you are in a hurry it's welcome! Speaking of hurried…..so I said I made this cake 2 times in 24 hours. My youngest informed me that he needed to bring in something for a class party the next day! Yikes. Good thing I had everything on hand to make it again. He took it to school and came back with an empty cake carrier and told me "you should have made 2 cakes, everyone loved it".

There is no oil, there is no eggs! Just 4 ingredients!

This recipe is a keeper!

4 Ingredient Most & Delicious Chocolate Cake
Printable recipe
recipe from Eat, Run, Live.
1 box – chocolate cake mix (18.25 ounces)
1 small package (3.4 ounces) instant chocolate pudding
1 1/2 cups milk
1 1/2 cups chocolate chips (I don't measure, just sprinkle until the top is full!)

Preheat oven to 350 degrees. Grease a 9x13 pan.

In a large bowl combine the pudding mix and the milk Whisk for 1 minute, just until it thickens up a bit. Add the cake mix (just the dry mix–don't add anything else) and stir well to combine. This batter will be very thick! I used use an off-set spatula to spread it out evenly. Scatter chocolate chips on top.

Bake for 30 minutes, or until edges pull away from sides. Cool, cut, eat!Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-10330202970486122902014-06-10T07:52:00.000-04:002014-06-10T07:52:03.740-04:00Vegetable Quiche

I know Mother's Day was ages ago but I'm just now getting around to posting about it. When I'm home I'm usually outside weeding or watering or taking care of something in the yard. I love the extra daylight hours. I always feel like I'm getting gypped out of time when I come home from work during the fall and winter. Spring and summer make me feel like I'm gaining that time back. Makes me happy.

I made a lovely brunch for my Mom for Mother's Day. I hadn't done a brunch before. Usually I'd make dinner or just recently over the past few years we went out, but I was feeling the breakfast vibe and wanted to test out a few recipes so brunch it was!

Let me just tell you I am in love with this quiche recipe. I followed basic foolproof quiche instructions from The Kitchn and then tweaked it to my likings.

It was everything a quiche should be. The ratio of veggies to custard egg mixture was perfect. I doubles the recipe and made two. We loved it so much I'm thinking that I might make Sunday's quiche day. Cook one up and use it for breakfasts through the week.

The beauty of this recipe is that you can use whatever veggies (or meat) that you like. I used leeks, mushroom and julienned zucchini. I have a nifty julienne tool so my zucchini was like thin string of spaghetti. It cooked really quickly too! I topped it off with some grape tomato slices and a few sprigs of fresh thyme just so it looked pretty too. It was Mother's Day after all.

Just make sure to cook your veggies before they go into the quiche. You don't want watery mushroom or spinach to ruin it.

I used a combination of mozzarella and cheddar in my quiche too cause it's what I had on hand but a nice Gruyere or Swiss would do nicely too.

Vegetable Quiche
Printable recipe
1- 9 inch pie crust
2 cups filling ingredients (whatever you like, i.e, bacon, mushrooms, onions, spinach, etc)
1-2 cups (3 oz - 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar
3 large eggs
¾ cup milk
½ cup half and half or heavy cream
1 teaspoon salt
dash pepper
teaspoon Italian seasonings
½ teaspoon fresh thyme

9-inch cake or pie pan - straight-sided is traditional, but a pan with sloped sides works fine.

Blind-Bake the Crust: Line a 9-inch pie plate with parchment and spray the sides with non-stick spray. Roll out the pie crust and fit it into the tin. Heat the oven to 375°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 15-20 minutes or just until lightly brown. Remove the weights and parchment. Let cool.

While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and are fairly dry. (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture.)

Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.

Whisk together the eggs, milk, cream, salt, pepper Italian seasonings and thyme until frothy. Pour the custard into the pie crust.

Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles just a little in the center. Cool for at least 20 minutes. Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-90774100348027287682014-05-29T08:44:00.000-04:002014-05-29T08:44:02.683-04:00Grandma Virginia's Light Lemon Cake

Who doesn't love a recipe that has the word Grandma in the title? You know it's going to be good.

This recipe was made by a real Grandma. Mindi at Home Grown Beets got this recipe from her hubby's Grandma one 4th of July and Mindi has been making it ever since and I can see why.

There was a time when you could not get me to eat anything with lemon in it. I was a lemon hater. I don't know what happened. I guess my tastes have changes cause now I'm a freakin lemon lover.

I saw this on Pinterest. I see everything on Pinterest, I just don't get around to making 98% of what I pin! This lemon cake was calling my name.

Yes, it uses a boxed lemon cake. Get over it. Boxed cake mixes happen (and instant pudding too!). This cake is super light and delicious. It's not overly lemony or artificial tasting. The texture is almost like a sponge cake and that topping is so light and fluffy, I could have eaten it with a spoon!

This is the perfect refreshing summer dessert! I'm already planning on serving it for my 4th of July party.

Grandma Virginia's Light Lemon Cake
recipe from Home Grown Beets
Printable Recipe
For the Cake
1 box (18.25oz) Lemon Cake Mix
1 box (3.4oz) Instant Lemon Pudding Mix
1 ¾ Cups Water
3 Egg Whites

For the Topping:
3/4 Cup Milk
1/2 tsp. Lemon Extract (optional, I omitted)
1 box (3.4oz) Instant Vanilla Pudding Mix
1 Carton (8 oz.) Frozen Whipped Topping

Combine the lemon cake mix, the pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a greased 9 x 13 x 2 in. baking pan. Bake at 350 for 23-28 minutes or until cake test done. Cool.

Combine all the topping ingredients in a mixing bowl. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Keep refrigerated.

Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-35595602711724945182014-05-23T09:22:00.000-04:002014-05-23T09:22:25.228-04:00Mandarin Chicken Salad

I know I've been a bit laxed with posting lately, but it's spring and my yard is alive and I have lots of stuff to do! There is a garden to be planted and flowers to tend to and a yard that is finally sprung to life after a long hard winter. I have to admit, I haven't been in the kitchen a whole lot. I usually drag myself in and have to spend 20 minutes cleaning the dirt out from under my nails before I can even begin to think about dinner.

We've had more than a few salads lately. Quick and easy dinners are what's happening at the moment. This salad is my new favorite.

I could eat it by the boatload, I swear. I'm a little obsessed with it right now.

Sometimes I add the chicken in, sometimes I don't. I think this would work well with cooked shrimp too. Yeah. Now I'm going to have to try that.

I love the tang of the mandarin orange and the crunch of the noodles.

I substituted broccoli slaw from the original coleslaw mix that was in the original recipe. We just like it a lot more, but if coleslaw is your thing, go right ahead and use it.

Mandarin Chicken Salad
Adapted from Betty Crocker Cookbook
Printable recipe

2 tablespoons butter
1 package (3 oz) chicken-flavored ramen
2 tablespoons of sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 Tablespoon of sesame oil (or vegetable oil if you don't have sesame)
2 cups cooked chicken, diced
1/4 cup dry-roasted peanuts
1/4 cup sliced green onions
1 bag (14-16 oz) broccoli slaw
1 can (14 oz) mandarin orange segments, drained

Melt butter in 10-inch skillet over medium heat. Stir in ramen noodle seasoning packet. Break up the noodles into bite-sized pieces and add them into the butter mixture. Cook for 2 minutes stirring a few times. Add in the sesame seeds. Cook until noodles are golden brown. Remove from heat and set aside.

For the dressing
Combine the sugar, vinegar and oil. Whisk until combined.

In a large bowl, combine the broccoli mix, mandarin oranges, green onions, peanuts and chicken.
When you are ready to serve the salad, add the dressing and the noodles to the salad mixture and toss.Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-85450995804249636532014-05-09T07:29:00.000-04:002014-05-09T09:28:55.177-04:00ScentSational Spring Giveaway!

Sorry I've been away so long. Spring has sprung and we've been out working in the yard and getting some projects done. No time to blog until now!

I'm kicking off spring with this wonderful giveaway from ScentSationals!

I'm a candle lovin' fool. If you walked into my house you'd swear I owned stock in Yankee Candle. I love the jarred candles. I even have a primitive cupboard in my living room that is filled with nothing but candles and candle accessories. That's how obsessed I am.

Now I found something new and I want to share it with you all.

ScentSationals Wickless Candles. You can read more about them here. I love this product!

I love that there are dozens and dozens of warmers to choose from. I mean there is a style for every person you'd want to buy for. I scrolled through and wanted like....oh 15 of them!

I love that some of them use an Edison bulb to melt the wax. That Edison bulb is so cool looking!

Another thing I love about them is, you're not just getting a wax melter, you're getting a light for your room. My nautical warmer casts a soft, warm light across half of my living room!

I can't gush enough over the fantastic way it makes my house smell. Once that wax melts, the whole room is bathed in a beautiful scent. I've had lots of tart warmers over the course of my life and none have smelled so good for so long. Plus, you don't have to worry about leaving a candle burning.

Here's mine. I choose the nautical warmer because I liked how you could see the bulb really well.

I love them so much that I asked the nice folks at ScentSationals if I could get one to host a giveaway and they said "yes". So I'm giving away this beauty and some tarts to go with it!

I might have to pick this one up for myself! It's got that shabby chic look that I love.

Wouldn't you love to have that in your home? Well here's how to enter:

1 lucky winner will be chosen. Contest only open to folks in the USA.

Answer this question:

What's your favorite scent?

If you don't have a blog, please leave me an email address to contact you (no email and I'll move on to the next name).

There are three ways to enter: (1) leave a comment on the blog (2) If you haven't already, go "like" The Cutting Edge of Ordinary on Facebook or (3) Already a fan? Just leave a comment here or on Facebook to let me know! Facebook comments will count as entries.

Giveaway ends on midnight Wednesday, May 14th eastern standard time.

One lucky winner will receive this warmer plus a variety of tarts!

Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-83377451567908305252014-04-23T07:54:00.003-04:002014-04-23T07:54:38.962-04:00Lemon Almond Ricotta Cake

I can tell you the amount of times I have had dessert since January. Twice.

Once was at my 50th birthday party and the second time was a Ted's Montana Grill on the day of my actual 50th birthday when we went out to dinner.

I had a piece of luscious Strawberry Short cake from a local dairy farm (Wright's Dairy Farm) at my party, and I split a decadent brownie covered in hot fudge and whipped cream with one of my son's and my husband, so I really only had a 1/3 of that.

I kind of save desserts for special occasions and holidays now. That's not to say that I haven't had a bite or two of something I've made. I have. I still need to taste what I'm making and see if it's good, but I'm not sitting down with a piece of whatever it is and eating a whole piece. It's sad and depressing sometimes but I just keep thinking ahead and looking forward to the days I know I can splurge.

Easter was a splurge day and I picked this dessert to splurge on.

It was the Sicilian in me that saw the words LEMON - ALMOND - RICOTTA.

I love all those flavors. Now put them in a cake.....I'm in heaven.

This cake was so good. The flavors were incredible. I'm so glad I chose this as the dessert to splurge on! It was so worth it. It looked so elegant too. Perfect dessert to bring to a party.

Since you use almond meal in this recipe, I believe it gluten free.

Lemon Almond Ricotta Cake
Printable recipe
By Honey & Figs
120 grams (1/2 cup or 1 stick) unsalted butter, softened
240 grams (2 cups) powdered sugar
2 vanilla beans (I used vanilla bean paste)
zest from 1 lemon
4 eggs (separated and at room temperature)
240 grams (2 1/2 cups) almond meal
300 grams (10 1/2 oz) ricotta
Freeze your beaters and a mixing bowl.

Heat oven to 400F (200ºC). Line a 20 cm round pan (9 inch) with parchment paper and set aside.

Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.

Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.

Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!

Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-68003195095183480412014-04-11T08:08:00.003-04:002014-04-11T08:09:12.835-04:00Pina Colada Cookies

I'm getting spring fever.

Although I love winter and the snow I'm ready for a change of season and that comes late for Rhode Island. We've had a few nice days but for the most part it's been chilly out. I'm waiting for a nice warm day so we can clean up the yard, and start prepping the garden for this year. I've got a few design changes for the yard this year too. We moved a big raised bed which contained my garlic and basil. I planted the garlic last fall so that's all set but we have to make another raised bed for the basil. I plant a lot of basil.

I'm also re-designing an area in the front of the house. I have the plans all drawn up in my head and they include a picket fence. My only worry is that I think I have to move my Japanese maple and I'm a bit worried about that.

So my head is full of spring plans and more cooking on the grill and the garden and getting out in the fresh air! Oh, longer days also mean that I can actually take photos after I come home from work, so that means more recipes for the blog.

With all this talk of spring and Easter right around the corner, I thought I'd bring you a springy type cookie.

I adapted this recipe a bit from the original that I found on Eat at Home Cooks. I added in some toasted coconut to the mix. I think it was a good decision.

These cookies are so moist and so light. They are almost cake-like melt-in-your-mouth. How's that for a description?

Pina Colada Cookies
Yields 30 cookies
adapted from a recipe at Eat at Home Cooks
Printable recipe
1 stick butter, softened
2 eggs
1 box white cake mix
2 tablespoons flour
8 oz crushed pineapple, drained well and reserve the juice
¾ cup coconut (toasted)

For the glaze
1 1/2 - 2 cups powdered sugar
Reserved pineapple juice
1/2 tsp. coconut extract

Heat the oven to 350.

In a large bowl cream together the butter and the eggs. Add in the cake mix and drained, crushed pineapple. Mix until just combined. Stir the coconut in by hand. Chill batter for a half hour, then drop by rounded tablespoon on a parchment lined baking sheet 2 inches apart. I returned the batter to the fridge in between each batch. Bake for 11 – 13 minutes of just until the tops turn slightly golden. Let cookies sit for 3 minutes on the baking sheet, remove to cooling rack to cool completely.

For the glaze:
Place the powdered sugar in a bowl. Add just enough of the reserved pineapple to get it to a dunkable consistency. Dunk the tops of each cookie into the glaze and place on cookie rack until glaze sets. Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-76085002076610854972014-04-07T09:46:00.000-04:002014-04-07T09:46:02.342-04:00Cadbury Easter Egg Bark

The absolute hardest part of staying away from sugar for me has been these:

I knew they were coming. I saw them in the market around mid February. Then March rolled around and they were everywhere. I mean everywhere.

They are my most favorite candy on the plant. I just love them so much. I bought 2 bags of them. One to make this recipe and one for John and the boys to much on. I successfully managed to not eat a single one until March 15th. I knew I was going to allow myself to cheat a bit that day. Our wonderful friends Ken and Eva threw me 50th birthday party at their home. All my family and friends were there. I always bring something to a party, and it's usually a dessert, so that night I brought this bark. It was such a great evening and since I was allowing myself to cheat, I got to eat a piece of it. It was so good. I'm kinda glad I held out and waited cause I think that made it taste even better.

The hardest part of making this recipe was chopping the mini eggs. I tried the mini food processor, it chopped them up too much, tried putting them in a bag and whacking them with a rolling pin, same result. I ended up very carefully putting them on a cutting board and cutting them in two with a big knife, then cutting each half in pieces. If any of you figure out a better way, please let me know!

Just make sure to have your chopped mini eggs ready before you start melting the chocolate.

Cadbury Easter Egg Bark
Printable recipe
adapted from a recipe at Tutti Dolci
1- 8oz bag Cadbury Mini Eggs, chopped
1- 16oz package of vanilla Candi-Quick (or 1 pound white chocolate, chopped)
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped

Before you begin melting the chocolate, chop the mini eggs up! You need to have this ready when your chocolate is ready.

Line an 11 x 17-inch jelly roll pan with parchment paper. Melt the Candi-Quick in the microwave according to the manufacturers directions. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 20 minutes. Remove pan from refrigerator and leave at room temperature while melting remaining chocolate.

Place bittersweet and semisweet chocolate in the microwave and microwave on low power in 1 minute intervals and then 30 second intervals until melted. Let stand 5 mins. Pour melted chocolate over white chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with chopped Cadbury eggs. Chill in the refrigerator until completely set, about 1 hour.

Carefully lift parchment paper and place bark on a cutting board; then use a sharp knife to cut the bark into pieces. Just chop away, no need to have look-alike pieces. Pack in an airtight container with wax paper between layers; store at room temperature up to 1 week.Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-21979362788676776832014-04-04T09:32:00.000-04:002014-04-04T10:37:53.400-04:00Veggie Fries - a Giveaway!

A lot of you know I've drastically cut sugar and carbs out of my life. *sniff*. It's not been easy but I've been doing it since mid-January. By far, the hardest thing for me to give up is the carbs. So much more so than the sugar and that really surprised me cause I am a sugar fiend, but cutting out the sugar hasn't been that bad. The homemade bread, the pasta, the potatoes….that has been hard.

I think I've had 10 French fries in the past 3 months. So sad. Then I get this email from a company that makes Veggie Fries. Healthier fries! Yippee! It was like they knew I needed these! Would I like to try them….you betcha.

I love them. The kids love them too and I can eat a whole cup full and still keep my carbs in check. They really are crunchy on the outside and fluffy and tender on the inside. So good and it let's me indulge in fries without feeling guilty! They are gluten free and non-GMO. That means so much to me. We really have enjoyed them and now I want you guys to enjoy them too. So the nice folks at Veggie Fries have given me some coupons to let you enjoy Veggie Fries for free!!

3 lucky winners will receive coupons to buy and choose the Veggie Fries they'd love to try!

If you don't have a blog, please leave me email address to contact you (no email and I'll move on to the next name).

There are three ways to enter: (1) leave a comment on the blog (2) If you haven't already, go "like" The Cutting Edge of Ordinary on Facebook or (3) Already a fan? Just leave a comment here or on Facebook to let me know! Facebook comments will count as entries.

Giveaway ends on midnight Wednesday, April 9th eastern standard time.

Just tell me what flavor of Veggie Fries you'd try first?

They come in four delicious flavors.....

Broccoli & Potatoes

Carrot & Potatoes

Chickpea, Red Peppers & Potatoes

and Tuscan Bean, Herbs & Potatoes

Veggie Fries are made from all natural USA grown potatoes, carefully selected real farm-grown vegetables, beans, spices and herbs to provide the most authentic and delicious flavors. Each batch follows a unique patent-pending process to give you the perfect fry texture – crispy on the outside, fluffy and tender on the inside. Each variety contains at least 25% of non-potato vegetables and beans for a substantial amount of extra vegetable nutrition in every delicious serving. Every ingredient is all natural, non-GMO and contains no gluten or wheat.

You can check out the nutritional information here.

The fingers you see in that top photo are of my youngest. He was grabbing at them when I was taking pics for this post so I decided to keep him in the pic. He really loves them too!Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-11289116649344391652014-03-31T11:02:00.000-04:002014-03-31T11:02:13.750-04:00Strawberry Croissant Bake

I'm back to my breakfast "thing". I'm so into the breakfast bakes, especially ones that I can make the night before and just throw into the oven in the morning. I was assembling this at 9pm and it really only took about 10 minutes to throw together.

I had a hankering for strawberries. I bought some a few weeks ago and they were not so good. I saw a 2 pounder from Sam's Club last week and they smelled amazing, so I picked them up. Without opening them up and actually eating a strawberry (which I'm sure the store would frown upon), I usually go for the smell test. If they smell really sweet and strawberrish, then I'll buy them. I cannot wait for strawberry season here in Rhode Island.....that won't be until late June (ugh).

This really isn't a pretty breakfast bake. The strawberry sauce isn't very photogenic, but that won't stop me from posting this because no matter what it looks like, the important thing is how it tastes, and this tastes fantastic!

I'm watching my carbs and sugars so I only had one serving (1 mini croissant) but I can tell you I would have had 2 or 3 if I weren't watching it. So good!

I used store bought mini croissants. You can use the larger size but I really liked the little ones.

Here's what it looks like after it comes out of the oven and some hungry hands dug into it. The croissants are all snuggled up together. Awww.

This is the perfect breakfast to bring to a sick friend, a brunch, or just for a lazy Sunday.

Strawberry Croissant Bake
Printable recipe
adapted from a recipe at Crumbs & Chaos
12 small butter croissants
8 oz. cream cheese, softened
Juice of 1 lemon
Zest of 1 lemon
1 1/4 cups powered sugar (divided)
1 1/2 cups milk
2 eggs

Strawberry Sauce:
2 cups of fresh strawberries, chopped
1/3 cup granulated sugar
1 teaspoon vanilla

Slice croissants open. I didn't slice mine all the way through, I left them open like a clam shell (trying to give you a mental image, lol). Set aside.

Beat together cream cheese, lemon juice and 3/4 cup powdered sugar in a bowl. You want this to be light and fluffy (I used the whisk attachment for my mixer.)

Spread the cream cheese mixture on the bottom half of each croissant and close the top back down. Arrange the croissants so they all fit in the bottom of a lightly greased 9x13 pan. I placed them in there like a little puzzle.

Combine milk, eggs, lemon zest and 1/2 cup of powdered sugar. Pour over croissants in pan and then cover the pan with foil and place in fridge for 8-10 hours.

In the morning, preheat oven to 350 degrees. Place covered pan in preheated oven for 30 minutes. Remove foil and bake an additional 20-30 minutes until set and golden. Let stand 5-10 minutes after removing from the oven. Serve with strawberry sauce and fresh sliced strawberries.

Strawberry Sauce:
Add strawberries and sugar to a large, heavy saucepan. Stirring often, bring to a boil over medium heat. Take off of the heat and add vanilla. Mash with a potato masher for a chunky sauce, blend with an immersion blender for a smooth sauce.Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-16033925275409359932014-03-21T09:03:00.001-04:002014-03-21T09:03:10.376-04:00Sugar Snap Peas & Chinese Sausage

I've been eating a lot of sugar snap peas lately. I kinda get going with something and get a bit obsessed with it. Right now it's sugar snap peas.

My local Sam's Club sells them in a 1 pound bag with no strings! Stringless. Oh glory. That is the one thing I hate about eating sugar snaps, you get that annoying pea string and it just ruins your whole pea eating experience. At least it does for me.

So I've been buying these for a month now and I usually just lightly steam them and add some soy and a little sesame oil and call it a done deal, but after a month of eating them that way I decided to try something a little different. I got my inspiration while I was cleaning out my freezer the other day and noticed a package of lap cheong, my beloved Chinese sausage. My local Asian market carries a few different kinds. I always buy the KamYenJam brand.

If you haven't had Chinese sausage I strongly urge you to try it. It's dried smoked sausage and unlike some sausages, this must be cooked before you eat it. It's sweet, savory and salty all at the same time. Once you cook it, do not drain away the yummy juices that it renders. That's sauce for the snap peas!

Sugar Snap Peas with Chinese Sausage.
recipe from Lisa@The Cutting Edge of Ordinary
Printable recipe
4 links of Chinese sausage (you can freeze any unused sausage)
1 pound of sugar snap peas
2 -3 tablespoons of water
dash Sesame oil
sprinkling of seasame seeds (optional)

In a large heavy bottomed pan cook the Chinese sausage until it renders out some juice and the sausage begins to brown a bit. Remove from pan and set aside. Add the sugar snaps peas, a dash of sesame oil and 2 - 3 tablespoons of water (to help the peas stream) into the same pan.

Cover and steam for 2 - 3 minutes or until the peas are just tender (don't overcook!). Add the sausage back in, sprinkle with sesame seeds and eat immediately!Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-48460469173486099482014-03-17T12:17:00.003-04:002014-03-17T12:17:53.558-04:00Roasted Chicken Thighs with Caramelized Shallots

Oh spring come on, I can almost feel you!

We had a couple of days here when the temps reached up into the mid 40's. It was heaven. Just to feel the sun on my face was a joy, but it was short lived. The cold temps crept back in and we had more snow last week, just flurries, but snow none the less. Oh well, that's living in New England.

I caught one heck of a head cold. I was sick for weeks. Before anyone preaches, yes I went to the doctors. I had a little incident a few weeks ago where I actually passed out in the shower. I had been sick all weekend so by Monday morning I had the perfect storm of symptoms that just did me in. My blood sugar was low, I'm sure my blood pressure was low, I wasn't eating right, I probably didn't drink enough either, and my head was completely congested. Combine all that with a steaming hot shower and bam, I was out. That was scary. I didn't get hurt, thankfully, but I did get a note from the doctor to stay home and rest. It was another 3 days on the couch for me. It's been 3 weeks and another trip back to the doctors and I'm just now starting to feel ok. This one threw me for a loop!

The men had quite a few "fend for yourself" suppers, and when I felt well enough to finally get myself back into the kitchen I didn't want to make anything too complicated. These Roasted Chicken Thighs were perfect.

Throw a bunch of ingredients together, let the thighs marinate in them for a few hours then toss them in the oven. How easy is that?

We love chicken thighs in our house. If you're not crazy about them, use whatever piece of chicken you like best.

I actually doubled the amounts from the original recipe and it was the perfect amount of marinade.

Roast Chicken Thighs with Caramelized Shallots
slightly adapted from a recipe at David Lebovitz.com
Printable recipe.
6 tablespoons olive oil
6 tablespoons red wine vinegar
2 tablespoons soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
8 chicken thighs, skin on.

Preheat the oven to 425ºF . In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper. I refrigerated these for a few hours before I put them in the oven.

Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

Lisa Ghennehttps://firstname.lastname@example.com:blogger.com,1999:blog-2794773196727660659.post-3031432040989977062014-03-11T08:18:00.000-04:002014-03-11T09:37:04.714-04:00Janet's Cheesy Baked Cauliflower

I just can't get enough cauliflower. I could eat it every single day.

I usually make my Parmesan Roasted Cauliflower or my Breaded Cauliflower but I'm always on the look out for a new cauliflower recipe and I found one through my friends Bob and Lisa Wisniewski. I was chatting with Lisa and she said that Bob was making a cheesy cauliflower recipe. I had a cheesy cauliflower recipe sitting on the kitchen table, ready to make but when Lisa told me about Bob's mother's recipe I scrapped that recipe for this one. I'm glad I did.

This was so delicious. You microwave the whole head before it goes in the oven so it cuts down the baking time significantly. You get this big head of cauliflower that you can cut into wedges to eat. It's just so good.

I might take a new spin on this the next time I make it and cut the head into florets, coat them with the mayo mixture, place them in a shallow baking sheet then cover with cheese and bake. Either way this recipe is scrumptious!

This is Bob's mother's recipe. Janet is no longer with us, but her recipe lives on. That's what I love about recipes and cooking, you can still make something that brings back memories of that person. So thank you Janet Wisniewski.

Janet's Cheesy Baked Cauliflower
Printable Recipe
1 large head of cauliflower
3/4 cup mayo
2 tsp finely chopped onions or shallots
1-2 tsp prepared mustard (I used brown mustard)
dash salt & pepper
1-2 tablespoons parsley
3/4 cup shredded cheddar cheese
1/3 cup water to cook the cauliflower
paprkia for sprinkling

Rinse the head of cauliflower and remove the bottom leaves. Be sure to leave the core in tact so it won't fall apart.

Place the cauliflower and the water in a microwave save bowl. I covered mine with a piece of parchment paper and used an elastic to secure it around the bowl. You could use a piece of plastic wrap, but I'm always leery of microwaving plastic products. Microwave on high for 10 - 12 minutes. Times may vary depending on how powerful your microwave is. You can check for doness by sliding a sharp knife into the side of the cauliflower. If you can slide it in with little to no resistance, you're good. If not return to microwave and check it every few minutes.

Drain the water from the bowl and set it aside while you prepare the rest of the ingredients.

In a bowl combine the mayo, onions, mustard and salt & pepper. Stir to combine and slather it all over the cauliflower head. Top with the cheddar cheese, sprinkle with paprika and place in a 350 oven for 15 - 20 minutes or until the top is golden brown. Slice into wedges to eat. Lisa Ghennehttps://email@example.com:blogger.com,1999:blog-2794773196727660659.post-73104565377928366142014-02-28T06:59:00.001-05:002014-03-01T07:23:28.218-05:00Easy Sausage Pizza Skillet

The nice folks at Jimmy Dean contacted me and asked me to create a recipe using Jimmy Dean Sausage crumbles.

I didn't even know Jimmy Dean made sausage crumbles did you?

Well now I know and I have to say....they can be a time saver in the kitchen! You can find them in the refrigerated section of your local grocery store. They make a turkey sausage crumble too and they come in a handy re-sealable bag!

I decided to try something with a pizza theme since almost everyone loves pizza. Are there people who don't love it? I can imagine???

Anyway, I thought about for a week or so and I came up with this very easy one skillet meal. You don't have lots of pots and pans to clean, you don't have a sink full of dishes to wash, but you do have dinner in under a half hour. A very delicious dinner I might add.

If you have little ones in the house, you could even have them help you prepare this!

Easy Sausage Skillet Bake
recipe from Lisa @The Cutting Edge of Ordinary
1/2 cups Jimmy Dean Sausage Crumbles (I used the original, but you can use the turkey crumble if you prefer)
1/2 cup diced pepperoni
1 can (14.5 ounce) diced tomatoes, undrained
1 tablespoon Italian Seasoning
1 cup shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese
6 Grands buttermilk biscuits cut into 8 pieces each

In a 9 inch cast iron skillet (or any oven proof skillet), place the sausage crumbles and the diced pepperoni. Let them heat up just until they are warm. Add in the can of diced tomatoes, and the Italian seasoning. Remove from stove.

Cut 6 grands biscuits into 8 pieces each. Gently toss the biscuits into the skillet along with 1 cup of shredded cheddar cheese and a 1/2 cup of the mozzarella cheese.

Bake at 400 for 20 - 25 minutes or until the biscuits are lightly golden brown. Top with remaining 1/2 cup mozzarella and serve warm!

#spon: I'm required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.

Lisa Ghennehttps://email@example.com


text: Related articles All News Articles Media Reviews 40° 10 Games That We Desperately Want To See Remastered 3d ago - This generation has already seen some high profile games from the Xbox 360 and PlayStation 3 be r... | Culture Comments (0) superbob Source 120° 4 Spooky Video Game Fan Theories That Are Better Than the Actual Story 3d ago - Yami from Twinfinite writes: "This one blew my mind because it's ONLY one of my favorite games of... | PC Comments (0) idsanty Source 140° NVIDIA GeForce GTX 980 – DSR Enabled 4d ago - FanBolt writes: "I recently got my hands on the new NVIDIA GeForce GTX 980 and have immediately f... | PC Comments (23) FanboltGaming Source 20° 5 games that broke our hearts 9d ago - From Mass Effect 3 to Enter the Matrix, these are 5 games that broke our spirits. | Culture Comments (0) dunnyone Source Ad Amazon Gift Card Giveaway! Now - Pick a favorite developer and enter to win one of 5 $50 Amazon gift cards! | Promoted post Read More SiteBot 220° Top Five Sexiest Female Video Game Characters 10d ago - From the article - These woman only dominate their adversaries but they look good while they do i... | PC Comments (18) Vednor Source

subset: commoncrawl


text:
Welcome to PAC2!
We are an advocacy community on a mission to raise awareness of childhood cancer. We strive to take ACTION as
"One Voice United Against Childhood Cancer"!
PAC2 - 6,182 members
Childhood Cancer Petition - Another Inconvenient Truth 46,832 signatures
13,500 followers
Jaguars Foundation and Wolfson Children's Hospital tackle childhood cancer ... - Jacksonville Jaguars
Read more in the PAC2 library.
This PAC2 article estimates the likelihood of four life-long outcomes for a child diagnosed with cancer. These are the projected results:
Every day 7 children die from childhood cancer within five years of being diagnosed AND every day 5 children that have survived 5-years from diagnosis die from the original cancer, a secondary cancer, or other long-term effects.
Click to read more: Childhood Cancer - Current Long-Term Outcomes


text:
Two RAF planes intercept plane over Kent causing 'loud bang' in south east England
Two RAF Typhoon planes intercepted a plane over Kent causing a loud bang in south east England this afternoon, according to reports.
Man's body found impaled on railings in west London
A man's body has been found impaled on spiked railings by a churchyard in west London.
Murder probe after washed up body parts found in Essex
Police have launched a murder investigation after ramblers found the remains of a washed up body.
Phil Bentley lays out vision for Cable & Wireless
Published: 21 May 2014
New Cable & Wireless Communications (CWC) boss Phil Bentley claimed he was making good use of his previous experience as head of British Gas as he laid out plans for a major overhaul of the telecoms firm, warning it has been "uncompetitive" and "below its full potential".
Bentley insisted that he wasn't criticising the way CWC was previously run, but said the sale of more than £1 billion of non-core assets, including in Monaco and Macau, during the past year meant the group "can now really focus" on its Caribbean heartland.
He maintained that CWC has an advantage over rivals as it is already a player in both mobile and fixed-line telecoms — it owns undersea cables from the Caribbean to Miami — and is expanding in TV in search of growth.
Bentley said CWC is often the biggest employer on the islands on which it operates.
"It's a bit like the oil and gas industry — you've got customers, you've got government and regulators," he said. "You can't imagine living your life without connectivity — just like you can't imagine life without energy."
CWC has used its assets sales to slash its historic debt, giving Bentley "headroom" to invest in super-fast 4G and keep paying a dividend, despite an annual pre-tax loss of $70 million (£41.5 million). Revenues fell 1% to $1.87 billion.
Top stories in Business
Top stories in Business
- Tower of London poppies: Aerial pictures taken by Met police helicopter 'ripped off Twitter and sold on eBay'
- Madeleine McCann police want new DNA tests on strands of hair
- Man impaled on spiked railings dies in Kensington
- Diego Costa injury row: Spain hit back at Chelsea boss Jose Mourinho
- Grace Dent reviews Herman Ze German
- UK towns are 'under siege' from EU migrants, claims Tory minister Michael Fallon
- Staff face sack after Picturehouse Cinemas agree to pay Ritzy workers London Living Wage
- Ukip enjoys huge poll boost after EU's £1.7bn demand
- Tube drivers to vote on strike over colleague 'sacked for drinking on the job'
- Will Self: Why I am boycotting my favourite local cinema
- Will Self: Why I am boycotting my favourite local cinema
- Man impaled on spiked railings dies in Kensington
- Katie Price: Oscar Pistorius 'sent me private messages during his trial'
- Muswell Hill fire: Building destroyed after blaze started by logs on pizza oven
- Man 'beheads woman and jumps in front of train in New York'
Follow Simon Calder's journey in Cuba
As winter takes hold in Britain, sunny days and warm nights await in the Cuba.
WIN tickets to the Midtown Big Ideas Exchange event
Inmidtown in collaboration with The School of Life, designed to inspire and encourage businesses to interact and learn from each other, share business knowledge and discuss important themes relating to work and life.
Win membership to Business Connections
Start with a big idea: Healthy takeaway food was this ex-City worker's brainwave, transforming lunches throughout London
Playing a strong hand
How mobile technology has changed the instant trading game
Made of London Series
Experience London's vibrant street art first-hand with knowledgeable guide Gary Means, a proud East Ender
Why HD audio will lead to smarter calling
Telecom giant Vodafone is looking to improve voice quality, becoming the latest company to introduce new HD technology.
Claudie Pierlot opens fifth London store
Bringing its fresh Parisian style to Marylebone High Street, find out more about the CP Autumn/Winter collection.
Book tickets for Kooza now!
KOOZA is an electrifying return to the origins of Cirque du Soleil combining two circus traditions - acrobatic performance and the art of clowning.
Winter sparkle
Winter is the time for two things: tactile textures and tonnes of sparkle. Ensure you have bucket loads of both with these embellished buys.
Reader Offers email A fantastic selection of
offers, giveaways and


text:
Lexus IS in Inglewood
LAcarGUY - - Your Source near Inglewood for Beautiful New Lexus Automobiles
Ask a Question about the Lexus IS
View IS Inventory
You can always count on LAcarGUY to make shopping for a beautiful brand-new Lexus as easy as 1, 2, 3. With our excellent location just minutes from Inglewood, our exciting inventory of brand-new Lexus cars is easily reachable to all Los Angeles County residents. You can start by viewing our fine selection online, where you can compare prices, request a quick quote, and find all of our fantastic specials and rebates.
Experience Inglewood from a whole new perspective, with a brand-new Lexus from LAcarGUY, proudly serving commuters throughout Los Angeles County.
Discover the 2014 Lexus IS
Lexus IS in Inglewood
The 2014 Lexus IS is a luxury performance sedan that refuses to go unoticed. It has rack and pinion power steering, four wheel power-assisted disc brakes, and 17" ten spoke aluminum alloy wheels. The exterior boasts aggressive styling and an aerodynamic design thanks to HID headlamps, a color-keyed shark fin antenna, and a power moonroof. Inside, the cabin interior provides rear-seat passengers with plenty of legroom. The design of the cockpit also makes it easy to connect to all your favorite devices and smartphone apps. The Lexus IS also includes state-of-the-art technology thanks to Bluetooth wireless technology and SmartAccess with a push button start. The 2014 Lexus IS is now available at LAcarGUY!
Introducing the new 2014 Lexus IS AWD 250 4-Door Sedan Automatic
Base Price: $38,635
This trim offers 204 horsepower and 27 highway mpg with a 2.5 liter V6 engine. From city streets to rugged mountain roads, the IS 250 can handle it all with the help of an all-wheel drive system.
IS AWD 250 Research
IS AWD 250 Information
Find out more about the new 2014 Lexus IS AWD 350 4-Door Sedan Automatic
Base Price: $41,850
Feel the enhanced traction of this trim's front engine, all-wheel drive system as you turn or take on treacherous terrain. The IS 350 also comes with a race inspired six speed electronically controlled automatic transmission that has steering wheel mounted paddle shifters.
IS AWD 350 Research
IS AWD 350 Information
Introducing the 2014 Lexus IS 250 RWD 4-Door Sedan
Base Price: $36,100
The IS 250 is engineered with a 2.5 liter V6 engine and a 6-speed automatic transmission. This trim also provides front engine rearwheel drive for full driving support.
IS 250 Research
IS 250 Information
Take a look at the new 2014 Lexus IS 350 4-Door RWD Sedan Automatic
Base Price: $39,615
Exceptional performance is provided by this trim's 3.5 liter V6 engine that puts out a whopping 277 horsepower. This trim also owes its 28 highway mpg to both a rear wheel drive set up and an eight speed electronically controlled automatic transmission.
IS 350 Research
IS 350 Information
Lexus IS in Inglewood
IS Info
IS Research
View IS Inventory
Lexus CT 200h
Lexus ES 300h
Lexus ES 350
Lexus GS 350
Lexus GS 450h
Lexus GX 460
Lexus IS
Lexus IS C
Lexus IS F
Lexus LS 460
Lexus LS 600h L
Lexus LX 570
Lexus RX 350
Lexus RX 450h
Los Angeles Lexus Dealer
Santa Monica Lexus Dealer
Long Beach Lexus Dealer
Torrance Lexus Dealer
Hawthorne Lexus Dealer
Redondo Beach Lexus Dealer
Inglewood Lexus Dealer
Gardena Lexus Dealer
New Vehicles
New Inventory
New Green Inventory
New Specials
Build Your Car
New Vehicle Reviews
Used Vehicles
Used Inventory
Used Green Inventory
Used Specials
Certified Inventory
Certified Green Inventory
Car Finder
New Sales Specials
Used Sales Specials
Service Specials
Our Dealerships
Audi Pacific
Pacific Porsche
Lexus Santa Monica
Toyota of Hollywood
Toyota Santa Monica
Scion of Hollywood
Scion Santa Monica
Pacific Volkswagen
Volkswagen Santa Monica
Subaru Pacific
About Us
About Us
Contact Us
LAcarGUY News
Dorothy Green Award
LAcarGuy Beach Cleanup
Touchdown To A Cure
Vehicles and Research
Search New Vehicles
Search Used Cars
Specials and Incentives
Manufacturer Incentives
Peace of Mind
About Us
Privacy Policy
© Copyright 2014 LAcarGUY. All Rights Reserved.
Car Dealer Website by Autofusion


text:
From Planes To Peregrines, The World's Fastest Things (Pictures)
From Planes to Peregrines... with news that sub-atomic particles have been found travelling faster than the speed of light, Huffington Post UK has put together some of world's fastest fish, big cats, cars, trains and runners.
Jamaica's Usain Bolt crosses the 100m finish line in the time most people take to tie their laces: 9.76 seconds during the Diamond League athletics meeting in Brussels on September 16, 2011.
Veyron Super Sport:The fastest road-legal production car in the world, only 30 have been built, each one boasting a top speed of 267 mph. Wages might take a while to catch up... it costs over a million pounds.
The lithe cat, found in Africa and the Middle East, is easily the fastest land animal, capable of speeds between 70 and 75 mph. Cheetahs use their tails as a rudder to help them steer. Unlike other big cats they often purr.
Japan's 'K Computer'. The supercomputer has achieved 8.162 quadrillion calculations per second, or 8.162 petaflops in computer jargon, according to developers Fujitsu and Riken. What does that mean? Around 8.162 quadrillion calculations per second. No more swearing at your screen then....
Don't worry its not HS2.......Siemens Velaro Train. Used on the Beijing-Tianjin Intercity Rail line, the CRH3, which came in to service in 2008, it is capable of a service speed of 236 mph.
The unmanned experimental hypersonic aircraft is the quickest jet-propelled aircraft ever built. In 2004, it reached a speed of 7546 mph (Mach 9.8) for around 10 seconds.
North American X-15 Part rocket, part plane, the X-15 was an experimental design built for the US Air Force, achieving a speed of 4,519 mph in October 1967.
Launched in 1974 from Cape Canaveral, this German-built probe achieved a speed of 157.078 mph (around 44 miles per second) on its mission to study the sun. Helios was the sun god of ancient Greece, after which these sun orbiting probes are named.
Although the Peregrine Falcon isn't the quickest bird in vertical flight, they can achieve a speed of around 200 mph on a hunting swoop.
Sailfish, which live in the warmer parts of the world's oceans, have been know to reach speeds of up to 68 mph, making it easily the fastest fish in the sea.
Most Popular
King Tutankhamun Was The Product Of Incest, Scientists Confirm
This Way Of Getting A Sofa Out Of A Third-Floor Apartment Is Utter Genius
Here's A Very Compelling Reason Not To Shop Online
'It Was Unforgiveable But I'm No Rapist,' Ched Evans Says
'Loose Women' Presenters Lead Lynda Bellingham Tributes
Prince Charles Orders Squirrel Cull
Jeremy Clarkson Just Got Something He Hasn't Had In 30 Years...
US President Gets Card Declined On Date, Insists He Pays His Bills
9 Totally Inappropriate Halloween Costumes You Don't Want To Be Caught Dead In
Gay Couple 'Ordered Off London Bus For Kissing'
David Cameron's Immigration Proposals Suffer Setback On Day One
Chris Grayling Has A Message For The 'Baying Cyber-Mob' Of Trolls
This Stolen $10,000 Must Have Been Seriously Heavy To Carry
Plea To Brits Caught Up In Horrific Nepal Trekking Disaster
Ukip Deputy Denies Bizarre Allegations Over Furry Former Job...
Look Who's Waded Into The Donald Trump Vs Russell Brand Feud..
David Miliband Goes Head-To-Head With Bill Maher
Anni Dewani Murderer Dies In Prison
London Mother's Incredible Syria Mission To Win Back Son From Islamic State
Hurricane Gonzalo Set To Cause Travel Chaos Next Week...
- HuffPost


text:
|Posted By:
|Regina Adam
|Abraham Simmons/shoemaker
|Post Date:
|May 31, 2005 at 13:04:14
|Message URL:
|Adair County, MO Genealogy Forum
|Forum URL:
Seeking information about the death of Abraham Simmons. Where did he die and where is he buried?? On the 1870 Census for Township 61 Range 15, Adair County, Missouri lists him in Dwelling 17, Family 16. He is age 52 born Pennsylvania. Living with him is his wife Margaret (Morrow) age 46, and Margaret age 21, David 18, Albert 18, John 15, and Sarah 10.
In the 1880 Census Margaret Simmons is a widow living in Pettis Township, Adair County, Missouri. She is 58 and keeping a boarding house. Living with her are Annie 29 probably Margaret Ann); Sadie 19 (probably Sarah), Elizabeth, daughter-in-law; William, grandson, George born Oct., grandson. Her older sons have moved to Colorado.
Is Abraham Simmons buried somewhere in Adair County??


text:
We Love Halloween: a round-up of all things spooky in Hackney
Gruesome Ghouls and Wicked Witches Free. .. Read more
Film Africa
£10.60/9.60 conc. 6pm, Friday, 31 October
The Royal African Society's annual film festival opens with a gala at Hackney Picturehouse. The 10 day celebration of African cinema kicks off with 'The Narrow Frame Of Midnight' - a fiction feature by Moroccan-Iraqi director, Tala Hadid. Saturday's screening 'The Battle of Algiers' (pictured) focuses on the 1957 battle between the French army and the Algerian Liberation Front.
Cross Cultural Live Art Project
Free entry. 11am/10.15am, Friday, 31 October & Saturday, 1 November
Bringing together Southeast Asian and UK/European artists for a two-day convention at The Proud Archivist in Haggerston. The project showcases performances, talks and a screening programme exploring gendered/feminist notions of 'rites'.... Read more


text:
Robert Rorabeck
The Formless Evils That Will Never End
I go down- I go down.
The flights crowd over- Sunlight motes
Above long-backed crocodiles,
I grind my teeth- and the next line should
Contain thoughts of a woman so far away
To say them would be to consider
Inappropriate time travels;
And though she is real and earthy, and goodly
It would be a fantasy, an apoplectic bull keeping
The unicorns in the waves-
For she has her new lover who could never compare
To the adulations of Percy Shelly,
Who keeps her well protected,
Stocked with soups,
Harangued on a leased apartment with two cats
And communal pool, crystal chochskies,
Dust pans and all the modern confections which
Crowd around her, singing the few songs of
French simulacrums; or she has just arrive on a new
Planet- Jumped ship into the low gravity Eden,
Begun to steal away a new knowledge,
OR, if not contented, she's at the old university,
Serving drinks to men with blue anchor tattoos-
She stands up straight and auburn and gives strange
Necks kisses like hummingbirds to scarred lumberjacks,
Just like she pretended to give once to me;
And when she's on her break she reads
South Florida crime fiction, loose but well fitted
Satires by Carl Hiaasen- And I've wanted to jump her
Bones since high school, and pretended that she called me
Over the linoleum seas during Latin, called me so long
Ago when I was less scarred but no more beautiful,
But I fumbled the ball, became the line that doesn't end:
I wrote this poem and wound up for six years in Arizona
Floating over a dead sea,
And she went down and had her name choreographed in
A dance inlayed with his, thinking that he was young and
Smooth and yet ironically crocodilian, and it would
Be better for me to spend more time with my dogs,
To fantasize about opal women lined up along the hillside
In the shape of trees,
To get nosebleeds and hangovers while writing these
Insignificant things, these unpalatable denouements,
The wordy epitaphs to put the babies to sleep in graveyards,
The perishable unpublishable abominations of gout-ridden
Sailors who just go on and on like in some
Beowulfian conflagration of the inner sea, the whirlpools
Of tourism which wind up eating themselves which never
Quit except with the defeat of our pseudo-graphical heroes
Eaten in turns by the society of monsters,
The housewives and their daily lovers,
The formless evils that will never end.
Robert Rorabeck's Other Poems
Read this poem in other languages
This poem has not been translated into any other language yet.
I would like to translate this poem »
Comments about this poem (The Formless Evils That Will Never End by Robert Rorabeck )
PoemHunter.com Updates
Read poems about
Check out
poetry eBooks
Quotes of
Charles Dickens
Biography of
Alfred Noyes
New Poems
- "While drifting away..." / Bla.., Jeff Gangwer
- Teacher, Paul Sebastian
- A Wrenched Knee, Jeff Gangwer
- Leader, Paul Sebastian
- Gin Again, Harold R Hunt Sr
- Teardrops for flowers flow, Harold R Hunt Sr
- The witches teaparty, Harold R Hunt Sr
- The walking moon, Harold R Hunt Sr
- Dear soldior hero, Harold R Hunt Sr
- Breakfast with a ghost hero, Harold R Hunt Sr
Poem of the Day
Trending Poems
- Phenomenal Woman, Maya Angelou
- Still I Rise, Maya Angelou
- Fire and Ice, Robert Frost
- Annabel Lee, Edgar Allan Poe
- If You Forget Me, Pablo Neruda
- The Road Not Taken, Robert Frost
- A Dream Within A Dream, Edgar Allan Poe
- I Know Why The Caged Bird Sings, Maya Angelou
- If, Rudyard Kipling
- No Man Is An Island, John Donne
Trending Poets
Robert Frost
(March 26, 1874 – January 29, 1963)
Maya Angelou
(4 April 1928 - 28 May 2014)
Langston Hughes
(1 February 1902 – 22 May 1967)
Pablo Neruda
(12 July 1904 – 23 September 1973)
Edgar Allan Poe
(19 January 1809 - 7 October 1849)
Emily Dickinson
(10 December 1830 – 15 May 1886)
Charles Bukowski
(16 August 1920 – 9 March 1994)
Roald Dahl
(13 September 1916 – 23 November 1990)
Walt Whitman
(31 May 1819 - 26 March 1892)
William Shakespeare
(26 April 1564 - 23 April 1616)


text:
South Alabama Likes LB's Versatility
Orange Park (Fla.) Fleming Island High School class of 2015 linebacker prospect Austin Smenda has…
Owino Hauls In Fourth Offer
By Scott Eklund
Date: Jul 31, 2014
Navarro DE Desmond Owino (6-5, 255) recently hauled in his fourth offer and he's got plenty more that could get into the mix once the season gets underway...
|Please sign in or subscribe to read the rest of this story...
To view this complete premium story please choose from one of the following:
|You may also:
The Seattle Seahawks boldly trade away their top receiver to a team not exactly known for making the most of the firepower already on their rosters. The Jets have their hands full here. WR Percy…Read More
Our staff breaks down every game this week with insider info.Read More
The third time was definitely the charm for West Virginia.Read More
The internet is buzzing about our new Fantasy Football Weekly column! Here we recap all the noteworthy news from the past week to get you caught up. Everything you need to know in one place! All…Read More
Watch your feet! Hundreds of sharks swimming in and out of the surf in a feeding frenzy!Read More
Orange Park (Fla.) Fleming Island High School class of 2015 linebacker prospect Austin Smenda has…


text:
Free forum : Welcome to the new HARROGATE TOWN AFC Forum. Please feel free to leave your comments regarding HTFC!!
free, harrogate, town, forum, welcome, please, feel, #leave, your, comments, regarding, htfc!!
The coveanant have just been discovered and are hostile. The UNSC retaliate but they are weak from the ongoing war with the rebels in the outer colonies. Worst of all the greatest enemy is waiting in the dark to be awoken.
halo, chapter, coveanant, have, just, been, #discovered, hostile, unsc, retaliate, they, weak, from, ongoing, with, rebels, outer, colonies, worst, greatest, enemy, waiting
Welcome to the website for Mouse Mayhem!. Here you can view screen shots and videos, leave comments, offer suggestions, or post problems you might be having. Morton Studios hopes that you are enjoying your game. Check out our parent website for more
mouse, mayhem, welcome, website, mayhem!, here, view, screen, shots, videos, #leave, comments, offer, suggestions, post, problems, might, having, morton, studios, hopes, that, enjoying, your
Free forum : Bane's wacky suburban adventures
free, forum, #leave, bane, bane's, wacky, suburban, adventure
We Strike Hard, We Hit Hard, And We Leave None Of Them Standing! We A Fun, Friendly, Active and Rapidly Growing Clan.
berzerkerz, clan, strike, hard, #leave, none, them, standing!
"kEEp $0MEthiNg l0Ng dAt'll $pit N lEAve y0U W00zy" -PA.
This is for my BFFs! If you don't know me, then LEAVE NOOOOOOOOOOOOW!
hobo, hang-out, this, bffs!, don't, know, then, #leave, noooooooooooow!
Free forum : The Superior Forum! If you leave disgruntled, we didn't try hard enough!
free, forum, discord!, superior, forum!, #leave, disgruntled, didn't, hard, enough!
Free forum : #1 SPOT ON THE INTERNET FOR Reggaeton AND HIP HOP MUSIC, MIXTAPES, SINGLES, MEDIA, MOVIES, AND VIDEO. YOU CAN DOWNLOAD FREE LEAVE COMMENTS AND REQUEST. UPDATED DAILY!
free, flowmaximo, spot, internet, reggaeton, music, mixtapes, singles, media, movies, video, download, #leave, comments, request, updat
The official forum page for the Township of Boria, within Aegis, Lord of the Craft.
free, forum, township, boria, welcome, lord, craft, aegis, message, board, here, will, members, allies, doings, #leave, messag
Everything you'll ever need so dont leave... Ever...
Free forum : Welcome to the Grave, Leave your souls and other personal objects behind. You belong to Beyond the Grave
free, beyond, grave, welcome, #leave, your, souls, other, personal, objects, behind, belong
Gathering place and a place to leave messages for other members of the [BEER] Clan.
[beer], clan, gathering, place, #leave, messages, other, members
Welcome to GDI! I hope that everyone will have a successful time with us! Please feel free to leave a message or to participate in our competitions!
members, welcome, gdi!, hope, that, everyone, will, have, successful, time, with, please, feel, free, #leave, message, participate, competitions!
Free forum : The science to get Neglected Dragons in the mysterious beyond. The true discovery to get Neglects are yet to be discovered! We do what we must because we can!
free, neglected, dragons, science!, science, mysterious, beyond, true, discovery, neglects, discovered!, what


text:
June 10, 2013 – Carrie Underwood: My Crazy Life
Carrie Underwood has plenty of projects on her plate, with a special exhibit at the Country Music Hall of Fame and Museum, her new role on NBC's Sunday Night Football and rehearsals for the television production of The Sound of Music.
In this exclusive Country Weekly interview, Carrie talks about how she keeps it all together while having quality time with husband Mike Fisher.
Read Country Weekly on your tablet and phone!
Recent Issues More
More News
Vince Gill welcomes group as newest members.
Olympic figure skating champ and cancer survivor Scott Hamilton will host event.
"I am so lucky to be able to do this."
Titled "Strong Enough to Bend," the exhibit will open in Nashville on Nov. 14.
Facebook message reveals glam in gloves for PrizeFighter CD.
11 New Tracks on "The Swon Brothers"


text:
TTIP: The science of the US-European trade megadeal
It will be the biggest trade deal the world has ever seen – and that means you''ll see changes in health, the environment and even happiness
Gold origami exerts strange power over light
Sheets of gold one nanoparticle thick have been folded into tiny origami. Dubbed plasmene, the material has some of the weirdest optical properties around
Supernova shock waves create glowing arcs across sky
A forest of mysterious radiation arcs seen across our view of the universe might be down to a supernova-powered bubble expanding towards our sun
Heart ops shrink thanks to surgeon in your vein
A tiny tube with a blade at the end can enter your heart via your neck to fix defects without having to cut open your whole chest
Why bird divorces are good news for the females
When bird pairs break up females often lay more eggs with a new partner, but the split can be disastrous for the male of the species
Reading on screens is different - does it matter?
We''re beginning to understand how digital devices affect literacy - but don''t assume that paper is always better than screens
Today on New Scientist
All the latest on newscientist.com: screen vs paper, TTIP, brain decoder, computers that see like we do, supernova shock waves and more
Spoiler-free guide to the science of Interstellar
With physics grand-master Kip Thorne doing the science, Interstellar promises to be the most fact-packed blockbuster of the year. Time to brush up
Earth''s blue beauty glimpsed from far side of the moon
China''s Chang''e 5-T1 spacecraft captures a stunning image of our planet hanging in space next to the looming moon as it heads back home
Left or right-wing? Brain''s disgust response tells all
People sensitive to disgust are more likely to be conservative – so much so that their brain''s response to a disgusting image can predict political leaning


text:
reddit is a website about everything
[OC] 5 Stages of GriefOC - Feedback (self.Poetry)
submitted by johnson16278 to /r/Poetry
Pure tactical genius by ne0lithicin funny
I just found this on Facebook. Is this what people really think about us? We really need to change these stereo types by in trees
What's your favourite thing to do when getting high on your own? by MyOtherAccountIsGoodin trees
Tell me your number 1 Favorite song. I'll listen to it at work today by jayrmcmin Music
What is the essential ____ album? by paroxysm77in Music
An exhale of smoke that truly represents the PLUR at Electric Forest festival by drtide4in trees
[–]johnson16278 -2 points-1 points0 points (0 children)
My best friend moved today. I've been saving this for a day like this one. by kiefliciousin trees
My best friend moved today. I've been saving this for a day like this one. by kiefliciousin trees
Tomorrow I turn 21. by in trees
Or i could've just said no.... by in trees
What is your favourite movie soundtrack song? by beeswaxxin Music
Karma doesn't like me by kinguzumakiin fffffffuuuuuuuuuuuu
the Loch Ness Blunt. by outercoursein trees
[–]johnson16278 6 points7 points8 points (0 children)
The first couple seasons were good but this new slogan is ignorant as fuck. Disappointing, really. by the_ent_is2damnhighin trees
Anon makes a friend by Masterofpropanein 4chan
[–]johnson16278 10 points11 points12 points (0 children)
My life as a paid lurk. (NSFW) by in fffffffuuuuuuuuuuuu
[–]johnson16278 18 points19 points20 points (0 children)
Cut Your Hair - Pavement (youtube.com)
submitted by johnson16278 to /r/Music
Ski instructor on break ups by RonLlavein AdviceAnimals
Ruby gets a little possessive when its my turn to pass by in trees
Smoke spot of the day - Sweden on one side, Denmark on the other! by feliciozin trees
[–]johnson16278 8 points9 points10 points (0 children)
Aesop Rock - Daylight by hamburgular70in Music
Titus Andronicus (youtube.com)
submitted by johnson16278 to /r/Music
The Great Wall Of China by jojojokin pics
[–]johnson16278 29 points30 points31 points (0 children)