Woke up with the urge to cook. I have a vegetarian chili on the stove right now. Also defrosted a huge turkey burger full of peppers, onions, and seasonings, and defrosted it. Made meatballs to add to the sauce I made yesterday. Just have to bake them now to get rid of the fat, and add them to the sauce. I don’t know why all my cooking urges are before 9 am, which means dinner is always reheated. I already have some brown rice made, so perhaps I’ll cheat and have the chili for lunch. There’s probably enough for a week. For some reason chopping and dicing is cathartic for me.
This is from the Techlicious.com newsletter. I kind of think it’s a good way to blow your confidence and security, but what do I know?
The ease, companionship and routine that help make a good marriage work can also work against it when it comes to the romance department. I’ve been married to my husband for more than half of my life, and I’ve found that the spark needs nurturing in order to stay alive.
Not surprisingly, there are more than a few apps for that to be found in the iTunes App Store, from the iKamasutra to Laura Berman’s intimacy guide for women (based on her book) to Sexulator, which keeps track of how well you and your spouse are “engaging”.
Learn more about these fun apps in my story on Techlicious.
This one is from James (JustFreeStuff.com). Interesting site. Free credit score, finance rates, interest rates, all money related stuff, and we all like money.
From my Pillsbury newsletter.
Mini Buckle Berry Pies
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 3/4 cups fresh blueberries
1/3 cup all-purpose flour
3 tablespoons butter or margarine, softened
Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.
In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.
Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
If desired, mix 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle over mini pies.
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