Sunday, September 28, 2008

I am cat!

I found this delightful company in my guest book! Click on the title to see his wares...

I am Cat - hear me purrr-Through purrrr deceit may tempt you - I strive and fight for all my might for I am Cat - A purrfect sight all alone perching high upon my throne - Touch me not or I'll change my tone!
Ok..it may not be my best but it's a fun visualization!

Golden Apple/Black Walnut Cake

Fall festivals in West Virginia are a tradition. Folks get together and celebrate, compete and most importantly eat. The Black Walnut Festival in Spencer, WV is gearing up for its 54th annual celebration, October 9-12, 2008 . Some of the "Main Events" include Art Demonstrations, An Ox Roast, Parades, Competitions, Bake Contest, Classic Cars, Static Displays, a Carnival, Food Concessions and a Chain Saw Carver and plenty of Music!
Even the Govenors' of the state get in on the fun. Here's a recipe from Ex Govenor Bob Wise:

Specialty Recipe
Golden Apple/Black Walnut Cake
Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
4 cups chopped golden apples
1 cup chopped black walnuts
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
Stir together flour, baking soda, cinnamon, and salt. Combine sugar, apples, and walnuts. Beat together eggs, vegetable oil, and vanilla. Add flour and apple mixture alternately. Pour into greased and floured pans (Two 8 x 8-inch pans or one 9 x 13-inch pan). Bake 1 hour at 350 degrees. Cool. Frost with a lemon-butter frosting.

Jesus: The Lamb of God



JESUS: THE LAMB OF GOD


The annual event always drew a crowd. The priest would solemnly ascend the temple steps, cradling in his arms a lamb. As the people waited outside,he would pass through the great curtain and enter the Holy of Holies. He would kill the lamb upon the altar and pray that the blood would appease God. The sins would be rolled back. And the people would sigh with relief.

A great curtain hung as a reminder of the distance between God and man. It was like a deep chasm that no one could breach. Man on his island...quarantined because of sin.

God could have left it like that. He could have left the people isolated. He could have washed his hands of the whole mess. He could have turned back, tossed in the towel, and started over on another planet. He could have, you know.

But he didn't.

God himself breached the chasm. In the darkness of an eclipsed sun, he an a Lamb stood in the Holy of Holies. He laid the Lamb on the altar. Not the lamb of a priest or a Jew or a shepherd, but the Lamb of God. The angels hushed as the blood of the Sufficient Sacrifice began to fall on the golden altar. Where had dripped the blood of lambs, not dripped the blood of life.

"Behold the Lamb of God. And then it happened. God turned and looked one last time at the curtain.

:No more." And it was torn...from top to bottom. Ripped in two.

"No more!~"
"No more lambs!"
"No more curtain!"
"No more sacrifices!"
"No more separation!"
And the sun came out. (From On the Anvil by Max Lucado)


I'm always amazed when I think of God's Love, his grace. He has continually made it easier over time for us to worship him in faith. He gave us his son and broke down all the barriers. We have a direct line to him. It's a shame that we forget and don't always use it!



Apostle's Creed (A Prayer of Faith)
I believe in God the Father Almighty,Creator of Heaven and earth;I believe in Jesus Christ,His only Son, our Lord,He was conceived by the Holy Spiritand born of the Virgin Mary.He suffered under Pontius Pilate,was crucified, died, and was buried.He descended to the dead.On the third day He rose again.He ascended into Heavenand is seated at the right hand of the Father.He will come again to judge the living and the dead.I believe in the Holy Spirit,the Holy Catholic Church,the communion of Saints,the forgiveness of sins,the resurrection of the body,and the life everlasting. Amen.

Sunday, September 14, 2008

God, Zucchini and the plenty!

In July I begin giving out tomatoes to my non-gardening friends. In July they love God's generosity to me. By mid-August I'm slinking onto their porches and unloading several zucchini along with their 'maters. Our neck of the woods frowns upon throwing good food away so I'm not really being kind...I just can only eat so much zucchini. I don't even grow it. My father grows it. He feels its paternal right to unload as much onto me as he can. I feel that if people want my garden tomatoes then its only right that they assume some of the "zucchini" load. I become aproximately 14 in age with my Dad. When he hands me the zucchini and tells me what great gifts zucchini bread will make at Christmas. All I have to do is grate it and freeze it. I simply smile and thank him. My devious little mind has already began mapping the homes I will visit that very evening to begin the unload process. So if you stopped by because your on my map of friends enjoy these zucchini recipes and feel free to visit the other links to great recipe sites. If you kinda fell into this feel free to leave my your snail mail and I'll include you on my map!
Bona-Petite!

Sunday, September 7, 2008

Fritters

Fritters ala Zucchini
Ingredients:
2 medium zucchini grated
1 teaspoon salt
1 grated lemon
Dozen sprigs fresh parsley, chopped
1 clove garlic, chopped
Pinch ground pepper
2 eggs, slightly beaten
1/2 cup flour
2 to 4 Tablespoons olive oil
Preparation:
Place grated zucchini into a medium bowl. Add the salt, lemon, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring removing all lumps.Heat 2 Tablespoons olive oil in a skillet over medium - high heat. The oil should sizzle when you drop a small amount of zucchini mixture into the skillet. Drop large rounded tablespoons of zucchini batter into skillet; repeat, space fritters so they don't touch in skillet.Fry fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters. Fry an additional 2 to 3 minutes more. Continue until all are done. * Additional oil may be added to keep fritters from sticking.Ranch dressing makes an awesome dip for these delectables.

Zucchini Lasgna

Zucchini Lasagna
Preheat oven to 350 degrees
Ingredients:
1/2 pound cooked lasagna noodles
3/4 cup finely grated mozzarella cheese
1 cup Ricota Cheese
1/2 cup Parmesan cheese, grated
1 egg
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce
2 tsp. basil, dried
2 tsp oregano, dried
1/4 cup finely chopped onion
1 clove garlic
Pinch of black pepper
Preparation:
Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.In a medium bowl, combine mozzarella and Parmesan cheese, ricotta and egg. Mix well and set aside.Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer.Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering.Add a thin coating of sauce. Top with noodles, sauce, sprinkle some parmesan cheese on top of mixture.Cover with aluminum foil.Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions

Zucchini Muffins


Zucchini Muffins
Preheat oven to 325 degrees
Aprox. 24 Muffins or 2 loaves
Ingredients
3 eggs
2 cups sugar
1 cup oil
1 and a half teaspoons vanilla
2 cups finely grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed pineapple
1/2 cup finely chopped walnuts
1/4 cup dried cranberries
Preparation:
Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, walnuts and cranberries. Pour into two 5 x 9 inch loaf pans or 24 muffin cups.
Bake at 325 degrees for about 3/4 hour for loaves, or 20 minutes for muffins. Cracks across the top and slight browning indicate doness.