Saturday, April 12, 2008
Thursday, April 10, 2008
I've Been Tagged!
I've been tagged! Sylvia Anderson http://www.sylviaanderson.blogspot.com a very, very talented artist, tagged me to list six random things about myself...
Here are the rules:
1. Link to the person that tagged you.
2. Post the rules on your blog.
3. Share six non-important things/habits/quirks about yourself.
4. Tag six random people at the end of your post by linking to their blogs.
5. Let each random person know they have been tagged by leaving a comment on their website.
Here are my six random facts...
1. For a number of years I was a Special Education teacher, working with children with Autism, or Emotional/Behavioral Disorders.
2. I was born in Alameda, CA., but grew up on a farm in Iowa
3. The first thing that I just have to do after moving to a new town, is getting my new library card! There is just something wonderful about standing in a new library, with my own library card!
4. I have two Golden Retriever dogs; Max and Abby.
5. My favorite form of transportation is flying!
6. If I had a choice between something made with chocolate, or made with lemon, I'd choose lemon (and believe me, I love chocolate)!
Here are the six people I am tagging;
Sharon, of C' EST Chouette http://cest-chouette.blogspot.com
Sara Duckett, of Sadie Olive http://sadieolive.typepad.com
Chelise Sroud Hery, of ZNE Art http://chelise.typepad.com
Shana, of Crossroads Cottage http://www.crossroadscottage.blogspot.com
CJ, of Sweet Harvest Farms http://sweetharvestfarms.blogspot.com
Linda of Linda*Pinda* Designs http://lindapindadesigns.blogspot.com
Thanks for the fun Sylvia! I'm looking forward to reading your six random things ladies, and thanks for being good sports!
Hugs, La Donna
From A Cookbook From The 1800's - How to Cook A Husband Recipe
How to Cook A Husband Recipe
A good many husbands are utterly spoiled by mismanagement in cooking and are so not tender and good. Some women keep them constantly in hot water; others let them freeze by their carelessness and indifference. Some keep them in a stew with irritating ways and words. Some wives keep them pickled, while others waste them shamefully. It cannot be supposed that any husband will be tender and good when so managed, but they are really delicious when prepared properly. In selecting a husband, you should be guided by the silvery appearance as in buying a mackerel; not by the golden tint as if you wanted salmon. Do not go to the market for him as the best ones are always brought to the door. Be sure to select him yourself as tastes differ. It is far better to have none unless you will patiently learn how to cook him.Of course, as preserving kettle of the finest porcelain is best, but if you have nothing better than an earthenware pippin, it will do---with care. Like crabs and lobsters, husbands are cooked alive. They sometimes fly out of the kettle and do so become burned and crusty on the edges, so it is wise to secure him in the kettle with a strong silken cord called Comfort, as the once called Duty is apt to be weak. Make a clear, steady flame of love, warmth and cheerfulness. Set him as near this as seems to agree with him.If he sputters, do not be anxious, for some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but use no pepper or vinegar on any account. Season to taste with spices, good humor and gaiety preferred, but seasoning must always with great discretion and caution. Avoid sharpness in testing him for tenderness. Stir im gently, lest he lie to flat and close to the kettle and so become useless. You cannot fail to know when he is done. If so treated, you will find him very digestible, agreeing with you perfectly; and he will keep as long as you choose, unless you become careless and slow the home fires to grow cold. Thus prepared, he will serve a lifetime of happiness!
From the Yankee Kitchen Cookbook...Author and Date unknown, but from the early 1800's












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