by Dianne on February 9, 2008
These Valentine cards are fun and simple. Trace a hand (I like a child’s hand but your own works well too) onto construction paper folded in half. That way, you’ll get two Valentines with one cut. Cut out a heart to glue in the palm of each hand. Write a word on each finger (five words) such as:
Will You Be Mine Valentine?
I Love You Sweet Valentine!
Valentine You Have My Heart!
On the back of the hand, write any of the following, or make up your own:
Valentine, hands down, you are the best!
Valentine, my heart is in your hands.
I can count on each finger the ways I love you. (Write qualities on each finger – fun, smart, sweet, loving, kind, etc.)
Valentine, you deserve a high five!
Give yourself a hand, Valentine! Be mine!
Have fun with these “hand-made” Valentine cards. Give these out and you’ll be sure to receive thunderous applause!
Warmly, Dianne
by Dianne on February 8, 2008
Friends:
Today is the first Friday of Lent. In the Catholic tradition, we don’t eat meat on Fridays. So my family requested one of their favorite recipes, my original Tomato Basil Bisque. It is delicious and hearty. Without the addition of half-n-half, it can also be a very diet-friendly recipe.
Tomato Basil Bisque by Dianne de Las Casas
Ingredients:
20 medium-size vine-ripened tomatoes or 25 ripe roma tomatoes, diced into small cubes
1 c. water
4 boullion cubes
2 tubs of ready-made pesto
1/2 c. grated aged parmesan cheese
1 c. grated Italian blend cheeses
1 c. half-n-half
1 tbsp. dry basil
1 tbsp. garlic powder
3 heaping tbsp. minced garlic
Box of cheese straws
1 tsp. white pepper
Salt to taste
Preparation:
In a large pot, sautee’ minced garlic in a little extra virgin olive oil for about a minute or two. Add diced tomatoes and cook down until there is a visible amount of liquid in the pot. Add 1 cup of water and the four boullion cubes. Add all the dry ingredients. Let simmer for about 15 minutes. Then add the cheeses and pesto. Puree’ the soup with a Thunder Stick or in a blender. Once the mixture is pureed, add the half-n-half, stirring it and mixing it well. Simmer for another 15-20 minutes to allow the flavors to marry and the bisque to thicken. Salt to taste.
Serve hot, garnished with shredded cheese on top and cheese straws. A side salad makes a nice accompaniment. I like to leave the bisque chunky (with the basil and tomato skins inside). You can opt to strain it although I find it loses some of its character and flavor. It’s a delicious meal perfect for a chilly day. Makes 20 servings so you can feed a large group or save some for lunch! It would be perfect with a grilled cheese sandwich! Mmmmm.
by Dianne on February 8, 2008
Friends,
Eliana, my 7 year old, is a bundle of creative energy. She loves to recycle old materials and turn them into new treasures. Today was a “lazy” day in that we stayed home all day (last day of the Mardi Gras holiday). So Eliana took her saved aluminum cans and toilet paper rolls and went to work. All of her industrious inventiveness was unbeknownst to me – she did the work by herself. She “unveiled” her grand plan after dinner, showing the family the frame of what was to become a bicycle for her bear, Butterscotch. Armed with only aluminum cans, toilet paper tubes, tape, and her imagination, she created what I dubbed the “Recycle Cycle.” Take a look…
The bicycle is complete with wheels, handle bars, and even pedals. I love how unencumbered children’s imaginations are! The bicycle won’t last long (it’s not even Duck tape) but the memory of her achievement sure will. Here’s to unleashing the imagination and “recycling” creativity! Butterscotch will cycle his way to new adventures. Where will your imagination take you?
Warmly, Dianne
by Dianne on February 8, 2008
Chocolate Cake:
INGREDIENTS:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise (I know, I know. It’s sketchy. But it takes the place of eggs and oil.)
1 cup water
1 teaspoon vanilla
PREPARATION:
Preheat oven to 350 degrees. Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake for about 25 minutes.
**Note: Baking time may vary.
Chocolate Frosting:
INGREDIENTS
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 squares semisweet baking chocolate, chopped
1 tablespoon vanilla extract
3 1/2 cups confectioner’s sugar
2 tablespoons milk
PREPARATION:
In a saucepan over medium heat, melt butter. Stir in cocoa powder, chopped chocolate bits, and vanilla. Place confectioner’s sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
**Note: Double and triple as needed!
Peanut Butter Cream Icing:
INGREDIENTS:
8 tablespoons milk
3 cups powdered sugar
3 tablespoon creamy peanut butter
PREPARATION:
Beat all ingredients together in a big bowl. Beat in milk, a tablespoon at a time, until desired consistency is achieved.
ASSEMBLY:
Shave bottom cake. Frost top of it with chocolate frosting. Let sit. Pour on and spread peanut butter cream icing. Shave top cake layer and place carefully on top. Frost top and sides with chocolate frosting. Place leftover peanut butter icing in pastry bag (Ziploc with a small hole in the corner). Pipe straight, horizontal lines even width apart. Run butter knife all the way through across all lines in a downward motion (knife should be perpendicular to all lines). Repeat even widths apart.
