Joel C. Rosenberg - The Ezekiel Option Series
Fast pace geo-political novels based on the fulfillment of the Biblical book of Ezekiel chapters 38 and 39. The invasion of Israel by Gog, Magog and their allies. Copper Scroll is my favorites of this set of novels. It is a treasure hunt based on the copper scroll, an archeological treasure map inscribed in copper, rolled up and hidden for centuries until it was found with the dead sea scrolls.
Saturday, July 17, 2010
Summer Reading Suggestions
John's Story and Luke's Story - Jerry Jenkins, Tim LaHaye
Historical novels based on the writings of Luke - Gospel of Luke and the Book of Acts. And the writings of the Apostle John - Gospel of John; John I , II, III; and The Revelation.
Historical novels based on the writings of Luke - Gospel of Luke and the Book of Acts. And the writings of the Apostle John - Gospel of John; John I , II, III; and The Revelation.
Jewish Holiday Cooking
Rosh Hashanah - Honey Orange Chicken, page 133
From Joan Nathan's - Jewish Holiday Cookbook
Note: the ginger develops its flavor as it cooks - just use the suggested amount.
This chicken is really good with Saffron Rice and for a vegetable side dish try Zucchini & Carrot Saute.
Saffron Rice:
1 Cup long-grain white rice
2 cups water or chicken stock, I dissolve one cube of Telma Chicken Consomme into the 2 cups of hot water with the pinch of Saffron.
1 Tablespoon olive oil
1 Tablespoon finely minced onions
1/2 teaspoon of salt
1 small pinch of Saffron, crumbled.
Heat 2 cups of water, dissolve the chicken stock cube and the Saffron, set aside.
Place olive oil and minced onion in a heavy saucepan, with lid. Saute over medium heat until the onion is translucent. Add the rice, and the chicken stock/saffron mixture (and salt - if needed). Bring to a rolling boil. Cover, reduce heat to a low simmer and cook until rice is tender and liquid is absorbed (about 30- 40 minutes).
Zucchini and Carrot Saute:
4 medium zucchini, shredded
4 medium carrots, shredded
About 1 Tablespoon of butter and 1 teaspoon of pureed garlic (Williams-Sonoma Roasted Garlic Puree is my favorite)
Heat sauce pan and add butter & garlic, cook until the butter is melted then add the zucchini and carrot and saute until the vegetables are barely wilted - about 3-5 minutes.
Serve hot with rice and chicken. Enjoy.
From Joan Nathan's - Jewish Holiday Cookbook
Note: the ginger develops its flavor as it cooks - just use the suggested amount.
This chicken is really good with Saffron Rice and for a vegetable side dish try Zucchini & Carrot Saute.
Saffron Rice:
1 Cup long-grain white rice
2 cups water or chicken stock, I dissolve one cube of Telma Chicken Consomme into the 2 cups of hot water with the pinch of Saffron.
1 Tablespoon olive oil
1 Tablespoon finely minced onions
1/2 teaspoon of salt
1 small pinch of Saffron, crumbled.
Heat 2 cups of water, dissolve the chicken stock cube and the Saffron, set aside.
Place olive oil and minced onion in a heavy saucepan, with lid. Saute over medium heat until the onion is translucent. Add the rice, and the chicken stock/saffron mixture (and salt - if needed). Bring to a rolling boil. Cover, reduce heat to a low simmer and cook until rice is tender and liquid is absorbed (about 30- 40 minutes).
Zucchini and Carrot Saute:
4 medium zucchini, shredded
4 medium carrots, shredded
About 1 Tablespoon of butter and 1 teaspoon of pureed garlic (Williams-Sonoma Roasted Garlic Puree is my favorite)
Heat sauce pan and add butter & garlic, cook until the butter is melted then add the zucchini and carrot and saute until the vegetables are barely wilted - about 3-5 minutes.
Serve hot with rice and chicken. Enjoy.
Summer
Wonderful music for breezy summertime.
Music by 'Summer'
http://www.amazon.com/Summer-Ennio-Morricone/dp/B0000AQS3I/ref=pd_sim_m_3
Music by 'Summer'
http://www.amazon.com/Summer-Ennio-Morricone/dp/B0000AQS3I/ref=pd_sim_m_3
Pottery update
The first batch of pottery came out of the kiln last Thursday, I will have pictures posted soon.
Friday, July 9, 2010
Pottery
I am learning how to throw pottery this summer. Next week we begin to glaze the pots we made.
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