Lasting Light Poetry June 26, 2003
Dear Friends...Summer is truly here now. I hope this finds you enjoying all the nice things this season brings. These are the days we longed for last winter. Let's make the most of them. I have some poems to share with you. I hope you'll take a moment to relax and enjoy them.
Deja Vu or Maybe New ~ "Keeper of The Light" is a tribute to the love I have for my country, and the symbol of liberty many of us treasure. ~ "Believe in Me" is a page I love. This painting means a lot to me, as I also play the piano. It is only a simple poem about the importance of just "being there" when someone needs a bit of warmth and reassurance. I hope you will share this page with anyone who is feeling very alone. ~ Is there a special man in your life who loves his time alone in his garage or workshop? I wrote "His Place" with him in mind. I'd also like to wish all the dad's out there a belated "Happy Father's Day". I hope you realize how important you are. Okay then, please have a look.
Keeper of the Light Believe in Me His Place =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Deb & Lynn's Spot
Blessings in Friendship - Deb's newest Wee Greeting Card Inspirational Gatherings - Lynn's website =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Recipes From The Board ~ There are some delicious recipes posted on the board. I had a difficult time choosing which ones to share with you. Here are three that would be perfect for summer entertaining. Let's cook! ~
~~ Sweet-and-Sour Pot Roast ~ Posted by Beatrice
12 small white potatoes, peeled Place potatoes in slow cooker. Discard all but 1 tablespoon drippings from skillet; saute onion until tender. Before serving, pour sauce into skillet. Cook and stir over medium-high heat until thickened; serve with potatoes and meat. (This is a lovely recipe to keep the cook out of the kitchen for a summer gathering.)
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~~ Baskin-Robbins Ice Cream Cake ~ Posted by Beatrice
(This recipe looks perfect for a special occasion! Delicious!)
Traditional white birthday and wedding cakes have never rocked my row boat, but bring an ice cream cake to the party and I'll be the first one in line with a plastic fork. This huge ice cream chain stacks many varieties of pre-made ice cream cakes in its freezer, but the most popular version includes white cake with pralines and cream flavored ice cream on top. So that's the version we've cloned here. But don't think you're locked into this formula -- you can use any flavor of cake and ice cream for your masterpiece.
Just be sure the ice cream you choose comes in a box. You need the rectangular shape so that it will stack up right.
You'll want to use a real sharp serrated knife to cut the ice cream in half while it's still in the box. Since the cake is also cut in half this recipe will give you two desserts that look and taste just like those that cost over 20 bucks each in the stores.
That white stuff that coats the cake is actually softened ice cream, spread on in a thin layer like frosting, and then refrozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits the festive occasion.
Cake
1 box white cake mix 1/2-gallon box praline ice cream Optional 1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 eggs.
Pour the batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top.
Work quickly so that the ice cream doesn't melt. When both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add
inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water.
Makes 2 cakes (approx. 10 servings each).
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~~ Country Style Barbecue Ribs ~ Posted by Eulice ( I loved this! Karen)
I have no idea how this name came about, but it certainly shows that folk in the country know a good thing when they taste it.
Country style ribs come from "high on the hog" and therefore have generous portion of the pork loin attached. They are, for all practical purposes a thick pork chop sliced open to expose the center of the loin and the ribs section is the same that the faddish loin back ribs come from.
Since the country style ribs are not as fashionable, at the moment, they often sell for less than the trendy loin back ribs — and loin backs are just country style with the loin meat removed. Makes you wonder why anyone would choose loin back over country style. The loin meat of the country style rib is so tender that it is almost a waste of time to barbecue. I personally like to broil this rib for a very short time and eat the tender, juicy meat while I am barbecuing a tougher cut.
If you are generous, allow 3-4 ribs per person. Trim off excess fat and extraneous meat and wipe dry.
Dry Seasoning
Sprinkle generously with garlic powder, onion powder and paprika. Come back lightly with thyme, black pepper and salt and allow to come to room temperature.
Prepare the grill for barbecuing - temperature about 210 º - and lay in enough coals for 3-4 hours of cooking. Control the temperature with the draft (air) inlet. Good, all hardwood charcoal is all that is required. Add white oak or hickory for additional smoke flavor, if desired.
Basting Sauce
Prepare a basting sauce of 1/3 cup each of oil, water and Worcestershire with 1 T. each of garlic powder, onion powder and 1 t. each of mustard, thyme, ground bay and celery seed.
When the coals are ready, baste the ribs and place on the grill opposite the coals. Close the grill and play. Baste and turn ribs about every half hour.
Finishing Sauce
Prepare a finishing sauce of 1 cup apple butter and 1/2 cup Worcestershire sauce and 2 T. prepared mustard simmered slightly. Baste when the ribs are done (begin checking after about 3 hours) and serve sauce on the side at the table.
You don't need fancy fixin's to make good gobblin's. Don't over cook.
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Note From Karen ~ Summer is official! It's time to dust off the picnic basket and celebrate all this sunshine. It's time for enjoying the sunset with a tall glass of iced tea and making ice cream along with so many sweet memories. ~ I am just now catching up with my message board, and I hope you will take time to visit there. It's definitely a good place to find encouragement. I know I did. There were postings that made me smile and some that brought tears. I want to send a very special thank you to all who continue to share at Lasting Light Message Board. You make a difference to so many of us.
I have had letters from some of you wondering why you aren't getting my newsletter. I have slowed down this summer, but that is only temporary. Lasting Light is open 24 hours a day for everyone. I am so thankful for each and every one of you who has taken time to visit and to share Lasting Light. That was the intent from the start. I am not affiliated with any group or organization. I am just a poet. This website is a labor of love. That's all. I am not in any competition.
When I wake up in the morning, I am greeted with the sound of birds chattering away outside my window. This is sweet music to my ears. I encourage each and every one of you to take time to enjoy the beauty God has created for us. There is a time to read the news, a time to be political, a time to work, and then there's a time to look around and realize how rich we all are. ~ Be kind to each other. Many are all fighting a hard battle. Shine on, my friends.........Karen
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Lasting Light Message Board Lasting Light Poetry =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Encouragement From The Message Board ~ I'd like to dedicate this poem to all my readers. Thank you Sandy for posting it.
Treasures In You
There are treasures in life, Yet you can be wealthy These treasures in life For when you are willing The joy and the laughter, The hand always willing So thank you for sharing Thanks for the energy, author unknown
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Little drops of water, Little deeds of kindness, - Julia Carney
Be happy. It is a way of being wise. - Colette
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Until next time.....don't forget to share a smile. ~ Karen
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