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Waves of Blue October 14, 2010

Posted by nrhatch in Art & Photography, Humor, Word Play.
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Tonya LaTorre attended an Art Festival this past weekend: My Escape to Houston’s Art Fair.  When I admired the hand marbled silk scarf she bought, she sent “it” to me via digital image:

Gorgeous, isn’t it?

If you’re going to be blue, this is the right kind of blue to be. 

“Artists can color the sky red because they know it’s blue. Those of us who aren’t artists must color things the way they really are or people might think we’re stupid.” ~ Jules Feiffer

“Blue color is everlastingly appointed by the Deity to be a source of delight” ~ John Ruskin

“Whenever I feel blue, I start breathing again.” ~ L. Frank Baum

Pluto-Happy“One reason a dog can be such a comfort when you’re feeling blue is that he doesn’t try to find out why.”

“Roses are red, violets are blue, I’m schizophrenic, and so am I.” ~ Oscar Levant

“The Smurfs are little blue people who live in magic mushrooms. Think about it.”

“If the sight of the blue skies fills you with joy, if a blade of grass springing up in the fields has power to move you, if the simple things in nature have a message you understand, Rejoice, for your soul is alive.” ~ Eleanora Duse

“The real miracle is not to walk on water, but to walk on earth. Every day we are engaged in a miracle which we don’t even recognize: a blue sky, white clouds, green leaves, the black, curious eyes of a child, our own two eyes. All is a miracle.” ~ Thich Nhat Hanh

Aah . . . that’s better!

Glazed Carrots October 14, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
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When you get tired of steamed carrots, and raw carrot sticks, this recipe offers a festive change of pace. 

Perfect for special celebrations and holidays (when calories don’t count).

Glazed Carrots

1 lb. (6-8) carrots, halved lengthwise
1 Tbsp. butter
2 Tbsp. brown sugar
2 Tbsp. cold water
1 1/2 tsp. cornstarch
1/4 cup pecans, coarsely chopped

Cut peeled carrots into 1/2 inch diagonal slices. Place in 1 quart glass casserole with butter and brown sugar. Cover. Microwave on high for 9-11 minutes, stirring after 5 minutes.

Mix water and cornstarch until smooth. Stir into carrot mixture. Add pecans. Cover. Microwave on high for 2-4 minutes until thickened.

Stir before serving.