XIX, Issue 3, August 2015
Page 5 < previous page > <next page>
"Once again - My fav toy..."
is the NEW Contest!
Enter stories &/or PHOTOS by October 1st.
Samples:
Liner's recent fav toy is the tied-together socks. He got it by chewing a hole in one of them.
Lottie Hotaling: Ah yes, our pups have one of those also. Chew a hole in one and you get them both; they figured it out!
Eunice Ockerman: Catcher taught me, but good grief, am I slow learner. It's funny how they all pick their favorite item to chew. With Lulu it was my underwear. So I got new underwear which was a positive. But none of the others have shown any interest at all. I'm trying to think who chewed my shoes. Lulu for sure. I think Catcher for a while. But Eta and Finch don't. Finch likes window sills and the corners of furniture. And they are hard to put away!
AND - once again... LASER.
Sue-errr, you wantsta hear bout my favoritest toy? It lives outside the car
when we go to fielders where the clanga-box is. I love the clanga-box! It
the door to my TOY! Sometimes it's really hot out, sometimes it's really
cold, or rainy, or even snowy but if the TOY is there it's always JUST
RIGHT for me!!! The toy runs down a long hallway track and three of my
bestest friends and me (sometimes onny one or two, and sometimes it's my
wonderful sisser MMMMMM) and it makes TWO noises that are so speshul, one
is a funny grindy vvvvrrrriiip!-vrip!-vrip! noise that maybe isnt the TOY
itself but only makes when the TOY runs down the outdoors hallway and the
other noise is sooooo gooders like a meow and a honk and a squeak and a
chitterwaul all at once. Sometimes the TOY kicks sand inna my eyes,
sometimes it get all mudders and goobery an' I makes it more goobery when
it stops and me and my friends pile on it. If I get it just right I gets
some TOY in my toofers through the face crate and then I KILLLLLLLLL it
shake-a sooooo hard and it goes mwonkamwonkaqueal and I just want it all
for me so I lie down on top of it and hug it with all my might and then
Moot (or somebody else sometimes, dunno or care why) hasta come and peel me
offa it so the other boogies can get to chase it and then I takes someone
to the clanga-box again and make them let me in so I can GETTERS again!! I
think there's more than one TOY just like this cuz how can there be one in
the long hallway and another in a carton in the car and ANOTHER one by the
table in the fielders, huh?
I would like a toy like this at home but it makes it kinda speshul about
the clanga-box and the hallway and my friends, y'know?
Love,
Bump
Laser Christensen
Recipes. . .
suggested by Frey Johnsson:
THIS LOOKS REALLY GOOD! SUBSTITUTE ORGANIC TO MAKE IT BETTERESTER!
Italian apple and coconut cake
“Every time I make this cake everyone asks for the recipe. It's adapted from an authentic Italian recipe. Best of all, it's incredibly quick and easy to make, it uses everyday ingredients, but the result is a moist, almost pudding-like cake which is full of flavour. Don't restrict this cake to afternoon tea — it makes a wonderful dessert after a light lunch or dinner, served on a dinner plate with a sprinkling of icing sugar and a big spoonful of King Island cream. Heavenly!” – Anne Taylor
Ingredients
1 dessertspoon plain flour
2 granny smith (or cooking) apples
juice of ½ a lemon
½ cup raisins
1 cup walnuts (and extra to sprinkle on top before baking if you desire)
1 tablespoon sugar
½ cup shredded (not desiccated) coconut
1 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 large eggs
¾ cup sugar
150g butter, melted
2 tablespoons Amaretto liqueur (or almond essence)
Icing sugar (for decoration)
Method
Set oven to 180°C (350°F) and grease a 23cm round cake tin.
Sprinkle one dessertspoon of plain flour into the tin and shake it around until the inside of the tin is lightly coated with flour.
Wash the apples well and dry with a clean cloth. Do not peel the apples. Leaving the peel on, core and dice the apples into small chunks about one-and-a-half cm square. Toss the apple chunks in a small quantity of lemon juice to avoid them browning, then drain off the lemon juice and place the apple into a large mixing bowl.
Tip walnuts onto a cutting board and sprinkle over one tablespoon sugar. Chop the nuts then add the walnuts and the sugar to the mixing bowl with the apples.
Into the same mixing bowl, add the raisins and coconut. Mix well.
Into a separate large mixing bowl, sift the flour, baking powder, cinnamon and nutmeg.
Into a third (small) mixing bowl, break the eggs, add sugar and beat with an electric mixer until light and lemon-coloured.
Still beating the egg mixture, add the melted butter and the liqueur (or essence).
Now, make a well in the centre of the flour mixture and add the egg mixture. Stir until well combined.
Next, add the apple mixture to the flour and egg mixture. Stir until well combined. At this stage it may seem that you have too much apple and not enough batter. Don't worry; the cake will turn out fine.
Turn the mixture into the prepared cake tin. If you desire sprinkle some walnuts on top.
Bake at 180°C or 350°F on the centre shelf of the oven for about 45 to 50 minutes or until the top of the cake has turned a nice golden brown. To test whether the cake is cooked, insert a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
Allow to cool, sprinkle with icing sugar and serve with King Island cream.
TOP TIP: If you don't have any Amaretto liqueur, you can use almond essence. The amount you use will depend on the strength of the essence you buy. Use your own judgement — strong essence may need only a few drops, a weaker essence may require half a teaspoon.
Lemon Blackberry Cashew Cheesecake (vegan)
Makes 6 muffin pan-sized cheesecakes
Ingredients for the crust
1/2 cup dry nuts (pecans or almonds would work)
1/2 cup dates
2 tablespoons shredded coconut
1 teaspoon cinnamon
Ingredients for the filling
10 ounces raw cashews (soaked for a few hours)
1/2 lemon, juiced
2 teaspoon lemon extract
4 tablespoons agave (as desired)
1/2 cup coconut cream
1-2 packages of blackberries
Preparation
1. In a food processor blend the nuts, dates, shredded coconut, and cinnamon. Press the crust into the bottom of a muffin pan.
2. Take the soaked cashews and blend in a food processor with lemon juice, lemon extract, agave and coconut cream. Scoop from the food processor and place evenly on top of the crust.
3. Take a handful of blackberries and pulse in a food processor and swirl into the filling mixture. (This gives it a tie-dye effect.)
4. Freeze for 60 minutes. Top with fresh fruit and enjoy!
