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   Balogreene posted on Suggested Reading  I am writer/illustrator by profession, an elementary teacher by training, an a ditzy broad by birth. You have to know and understand this or you won't understand why this is so strange. I bought Periodic Tales: A Cultural History of the Elements by Hugh Aldersey-Williams. A history of the Periodic Tables we learned in Chemistry.

My boss is a Chemical Engineer, and over the last 9 years has explained bits and pieces to me. It's terribly logical, and wonderfully interesting, how this weird chart came into being.

I got it on Amazon (through ) for under $2.00.
10 hours ago .

   1 person like this.

   Balogreene posted on Recipes  Dinner tonight. Finally I got to use my taggine. Couscous with Butternut squash, golden raisins, almonds,and shallots. wonderful.
   January 26 at 23:53 EST .

   5 people like this.

   Escaped commieny  We love Butternut Squash. I either bake it with brown sugar and butter, or with orange juice, without peeling it. One year, I bought a bushel, took it to the house where sanitary ( we were at the cottage for summer, with dogs ) and peeled it, parboiled it, smashed it up and before the days of foodsaver, used a SealAMeal. It was wonderful all winter long, but I did go through 3 vegetable peelers. Also did corn from the cob, what a long way we have come from Oster Seal A meal to the vac/pck foodsaver.
Tuesday at 13:35 EST .

   Balogreene posted on Recipes  My tips for peeling Butternut Squash.
1. Use a drop cloth
2. Buy the stuff at the store that says "cut fresh in store today"

   January 25 at 21:56 EST .

   6 people like this.

   Balogreene  Sorry it's sideways!
January 25 at 21:57 EST .

   BirdsNest  Never thought about peeling a butternut squash, but they do have a tough skin, same as a watermelon. A real stinker to peel. Lucky you did not cut yourself.
January 26 at 08:17 EST .

   Balogreene posted on Recipes  My first adventure into Tagines. You don't want to hear how I struggled with the Butternut Squash. But, the shallots, golden raisins, almonds, cilantro, and garlic went fine. I was doing that thing of preparing everything first, and putting it in bowls to just throw in when ready. Suddenly, the kitchen sink backed up. No Tagine tonite! \
Don't talk to me about Garbage Disposals. I love them. I have never backed one up in 63 years before tonight. I put a little down, grind it well, run the water for a while, and things always go well.

Needless to say, I had to quit without a kitchen sink. So, no tagine:(

   January 25 at 21:46 EST .

   2 people like this.

   BirdsNest  I really like the look of that Tagine, it makes me smile.
January 26 at 08:19 EST .

   Balogreene posted on Recipes  Maple-Balsamic Strawberry Salad.
Ingredients: Dressing
2 teaspoons maple syrup
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
Base Ingredients
1 pint strawberries, sliced 4 to 5 cups
chopped romaine or mixed greens of any kind

To make the dressing, combine all of the dressing ingredients except the oil in a food processor or by hand if there are no solid chunks.
Slowly add the oil in small streams while mixing/ whisking until it has a creamy consistency. Divide the ingredients evenly among the mason jar/ s.
Layer them in order based on the ingredient list above in a mason jar starting with the dressing. Make sure the dressing does not touch the greens yet. Place the lid and close tightly. To Serve Shake the jar well to coat the ingredients with the dressing and enjoy! Note: This can be made up to 5 days ahead of time
Watson, Debbie (2014-08-31 ). 52 Delicious Weekly Salads On The Go (Kindle Locations 217-224 ). . Kindle Edition.

All (or most ) of the salads in this book are made in Mason Jars. So, you make it Sunday, put the jars in the fridge, grab a jar on the way to work, and voila, lunch! I love that idea.

   January 25 at 14:44 EST .

   5 people like this.

   BirdsNest  Somewhere else I have seen the mason jar salad, I think someone had them for a barbeque party, making them individual servings for guests. Cute idea.
January 26 at 08:21 EST .

   Balogreene posted on Sports  R.I.P. Mr. Cub. Thanks for all the memories.
January 24 at 08:59 EST .

   2 people like this.

   Balogreene posted on Recipes  Våsterbotten Cheese Crisps with Fresh Pears
From my Everything Nordic Cookbook.
I made a lot of changes, I'll list after the recipe.

1 cup finely grated Våsterbotten cheese (or substitute Parmesan )
1 / 2 cup finely chopped walnuts 2 pears, cored, quartered, and very thinly sliced
1 (8.8-ounce ) package Snøfrisk cheese (or substitute a spreadable chèvre ) Walnut halves for garnish

Snøfrisk, a tangy, spreadable goat cheese from Norway, was launched by Tine SA, a large Norwegian dairy co-operative, during the 1994 Lillehammer Olympics. Made from a superlative combination of 80 percent goat’s milk and 20 percent cow’s milk, it comes in a distinctive triangular box and is to ordinary chèvre what champagne is to grape juice.
1. Preheat oven to 350 ° F. In a small bowl, toss together the grated Våsterbotten cheese and chopped walnuts. Line a baking pan with a silicone mat or parchment paper, then carefully spoon 1 tablespoon mounds of the cheese mixture on the pan , separating each by 2– 3 inches. Press each mound slightly with the back of a large spoon to level out into an even thickness, about 1 / 8 thick.
2. Bake 5– 6 minutes, watching closely to prevent burning. Remove and transfer to cool on a cookie rack.
3. Once cheese crisps have cooled, top each one with a pear slice. Spread about 1 teaspoon of Snøfrisk on each appetizer and top with a walnut half.

I used Parmesan for the crisps.
Our Grocery store has re-arranged, and I couldn't find the chèvre. So, I made it a sweet, instead of a savory. I used ricotta, vanilla, and cinnamon on the top.

Even Mom liked it.

   January 22 at 20:33 EST .

   2 people like this.

   Surfhut  Love this recipe. My Daddy was Norwegian. I have to buy the cookbook. Thanks for the tip!
January 24 at 09:32 EST .

   Balogreene  Surf, I made Spring Nettle Soup, with spinach substitute, it seems so good, but, it needs more, just not quite right!

This cookbook has a recipe for Limpa Bread, I'll make it soon and let you know. Maternal grandmother was half Swedish, half Norwegian. Good Eats!
January 25 at 02:01 EST .

  2 people like this.

   Balogreene posted on Sports  Would the Packers have won the game under the old rules, when overtime was another quarter, not just first score takes all?
January 21 at 20:04 EST .

   2 people like this.

   Clipped wings  I prefer the overtime rules for college.
January 23 at 12:12 EST .

  8 people like this.

   Balogreene posted on Sports  Cubs Spring Training Tickets are on sale!
January 13 at 23:10 EST .

   7 people like this.

   Balogreene posted on Recipes  Miso Cod: Made famous by the chef Nobu Matsuhisa, this black cod marinated in sweet miso becomes silky and buttery when cooked. It simply melts in your mouth! SERVES: 2 PREP: 10 MIN COOK: 25 MIN

INGREDIENTS 2 black cod (Gindara ) fillets (you can also use salmon, sea bass, etc. )
2 tsp. salt
2 Tbsp. sake
Chives for garnish (optional )

Miso Marinade
3 Tbsp. saikyo miso (or white miso )
1 1/2 Tbsp. mirin (if you use white miso, use 2 Tbsp. mirin instead )
1 1/2 Tbsp. sake

1. Sprinkle salt over the fillets and set aside for 30 minutes. This will help get rid of the fishy smell and remove excess moisture from the fish.
2. Wet a paper towel with sake and gently pat the fillets dry. Do not wash the fish.
3. Mix the marinade ingredients in a bowl and put half of mixture on the bottom of an air-tight container (with lid ). Place the fillets in the container and slather the fillets with the remaining mixture. Cover the lid and keep in the fridge to marinate for 2-3 days (at least overnight ).
4. Preheat oven to 400°F (200°C ). Remove the marinade off the fillets completely with your fingers. Do not leave excess miso on the fish otherwise it’ll burn easily.
5. Place the fish skin side up on baking pan lined with parchment paper. Bake the fish until the edges are browned and the fish is opaque, about 20-25 minutes. Do not flip the fish while baking.

It is wonderful! A delicate sake and miso flavor.
When I don't feel well, I make Miso Soup, it is just so soothing to me. I also love Japanese food, so have these ingredients on hand, else it might be expensive. The Sake makes a good marinade, or saute liquid, so we use it a lot. The Mirin is a vital ingredient in Japanese cooking.
January 13 at 22:59 EST .

   5 people like this.

   Balogreene  I did marinade it three days, and, thin though the filets were, it took 25 minutes for the browning to occur. it was tender, delicate, and flaky.
January 13 at 23:00 EST .

  4 people like this.

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