开云体育

https://charleslevin.com/2025/05/12/the-third-appointment-of-sounds-secrets-and-murder/ -- The Third Appointment: Of Sounds, Secrets, and Murder May 12, 2025/Charles Levin/No Comments As a sequel to the last short story—The Second Appointment… Out of the Rain Susan Lark had stopped believing in rational explanations for the moment Dr. Saul Geier vanished into brushstrokes. One moment, he was standing beside her in Wexler’s penthouse; the next, his face stared back from the canvas, twisted, terrified, impossibly alive. For three days, she lived in quiet panic, half-expecting the painting to whisper her name in the dark. Then, on the fourth morning, she found him in his office, hunched in his leather chair, pipe clenched between his teeth, eyes closed. He didn’t explain. He didn’t have to. The painting was gone. So was Wexler. But something had followed Geier back. She could see it in the way his hands trembled when he thought she wasn’t looking. And then the radio began to hiss. A soft crackle from the nearby radio, an old Bakelite relic from the 1950s, filled the silence. He claimed the static helped him think. Across the room, Susan Lark leaned on the windowsill, arms crossed, watching raindrops slide down the pane. “Is the radio broken, or is this some auditory Rorschach test I’m supposed to interpret?” Geier grunted without opening his eyes. “It’s a signal. We just don’t understand the frequency.” Before Lark could quip, the office door creaked open. A familiar face peeked in, Detective Marco Vasquez drenched from the storm. He smelled like a wet rag. “Sorry to barge in unannounced, but we’ve got another one,” he said, stepping in and shutting the door behind him. Geier opened one eye. “Define ‘one.’” “A… situation. Maybe right up your alley.” “I don’t have an alley,” Geier muttered. “Just a sidewalk I try to keep people off.” Vasquez ignored the protest and pulled a plastic evidence bag from his coat. Inside was an old cassette tape labeled in shaky handwriting: Adele Monroe – Final Session. Lark frowned. “A therapy session?” “Maybe. Investigators found it in the room where Adele Monroe, a well-known radio psychic in the ‘90s, was found dead. No signs of trauma. She was sitting upright, wearing headphones, mouth open like she’d just screamed.” “Cause of death?” Geier asked, reluctantly intrigued. “Massive brain hemorrhage, but no underlying condition. Coroner said it was as if her mind exploded all at once. And the weird part?” Vasquez held up the tape. “This was still playing in the recorder when they found her.” Geier leaned forward. “Let me guess. Static?” “Not just static. Whispers. Dozens of voices overlapping. We tried digitizing it. Every time we play it, something different comes through.” Lark’s brow furrowed. “You think the tape… caused her death?” “No,” Vasquez said. “But something on it might have.” The House on Mercer Street They arrived at Adele Monroe’s brownstone in SoHo just as dusk fell. The inside was a shrine to the old world, velvet drapes, crystal ashtrays, rotary phones, and a faint lingering scent of lavender and dust. Geier picked up a framed photo. Monroe, mid-thirties, eyes wide and glassy, smiled stiffly beside a man whose face had been scratched out. “Never trust a psychic who can’t see their own divorce coming.” Lark chuckled softly, then froze. From the far room came a faint hiss, the sound of static. They followed it to Monroe’s study. The old tape deck sat on a velvet chair, headphones unplugged, resting beside it. A faint light blinked on the recorder, as if waiting for someone to press play. The scent of burning wires hung in the air. Geier held up a hand. “Don’t touch it yet.” Lark scanned the bookshelves. “She wrote books. Echoes Beyond the Veil, Tuning In to the Other Side, The Séance Frequency. She believed voices could linger in electromagnetic fields.” “Pseudoscientific garbage,” Geier muttered. “Sure,” she replied, “except for the part where a healthy woman’s brain burst after listening to a tape.” He ignored her and leaned over the deck. “Let’s see what ghosts sound like.” P

Chicken Enchilada Soup Our creamy Chicken Enchilada Soup is loaded with tender chunks of chicken in a thick, rich, zesty tomato-based broth that has tons of delicious flavor. Yield: 10 servings Prep: 1 hourCook: 3 1/2 hoursTotal: 4 1/2 hours Scale:1x2x3x Ingredients Stock 1 whole chicken, 5-6 pounds 1 medium carrot peeled and cut into quarters 2 stalks celery with leaves 4 sprigs fresh parsley 1 whole bunch fresh cilantro (rinsed) 2 bay leaves 1 tablespoon kosher salt 12 peppercorns 1 bunch scallions, whites separated from greens (roots removed) 8 quarts water 1 large yellow onion, cut into eighths 1 large poblano chili pepper, stem removed and cut in half the long way 1 dried Pasilla chili pepper 6 large cloves garlic, skin left onSoup 2 tablespoons extra virgin olive oil 1 cup yellow onion, diced 1 tablespoon fresh garlic coarsely chopped 1 6-ounce can tomato paste 1 10-ounce can Ro*Tel diced tomatoes with green chilies 1 teaspoon smoked paprika 2 teaspoon ground cumin 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground coriander 1 cup Masa Harina Corn tortillas, cut into strips, for garnish Vegetable oil, to fry corn tortilla strips 8 ounces sharp cheddar, for garnish 4 tablespoons cream cheese (*see Notes below) Optional chopped scallions, for garnish Optional sour cream, for garnish Copy Ingredients Instructions In a large stock pot, place chicken and neck if available, carrot, celery, parsley, cilantro, bay leaves, salt, peppercorns, and the greens of the scallions. Add the water and turn on high to boil. In a cast iron pan on high heat, add onions and char black on both sides of the pieces, about five minutes, and add to the stock. Keep the pan on high and add the fresh poblano pepper and whole dried pasilla pepper along with the skin-on garlic and scallion bottoms and again char to black, about 5 minutes. Remove the garlic to your cutting board and peel skins off then add garlic to the pot along with the scallions and peppers. Once the pot comes to a boil, lower to a medium-high simmer and cook for one hour. (Good rolling bubble but not a full boil) After one hour and with long handled tongs, remove chicken to a platter but return the pot to heat and continue simmering. When the chicken is cool enough to handle, pull white and dark meat off and place remaining carcass back into pot. (OK if wings are still attached). Keep chicken meat refrigerated until later. Continue to cook the stock for another hour, about 2 ? hours total. Strain, discard solids. You should have 3 ? to 4 quarts of stock. If not, cook down to reach that amount. Set aside. Note: The stock can be made a day in advance. Skim off and discard any fat that rises to the top. (Chilling the stock makes it easier to skim the fat off.) To make the soup, in a 5-6 quart Dutch oven over medium heat, add olive oil and once hot add the onions and garlic and cook for about 4-5 minutes or until just starting to brown. Add the tomato paste along with the can of diced tomatoes, paprika, cumin, chili powder, oregano and coriander. Cook this stirring continually for five minutes. Add the stock but reserve 3 cups of the stock in your measuring container and add the Masa Harina and whisk to combine, then add to the soup pot. This will thicken the soup. Whisk, then cook for 15 minutes on a medium to low simmer, making sure you stir often. While the soup is simmering, cut the corn tortillas into small strips (I cut the round tortilla into quarters then cut the quarters into strips) In a heavy bottomed pan, heat about an inch of vegetable oil to 350 degrees F and once hot, cook the tortilla strips in batches but don’t overcrowd the pan. I cooked one package of corn tortillas cut into strips in four batches. Remove with a spider or strainer to paper towels and sprinkle with salt as soon as they come out. Shred the cheddar on the large holes of a box grater. After the soup has simmered for 15 minutes, add the cream cheese then use an immersion blender and puree to smooth. Shred the chicken with your fingers into the soup leaving some bite sized pieces. Stir

Carne Asada Yield: 10 servings Prep: 8 hoursCook: 30 minutesTotal: 8 hours 30 minutes Units:USM Scale:1x2x3x Ingredients 4 pounds flank, or skirt or brisket (OK if two, 2-pound pieces) Marinade 1 cup cilantro leaves, packed 1/2 cup freshly squeezed orange juice 1/4 cup fresh lime juice Zest of one lime 2 tablespoons fresh garlic, chopped fine 1 large jalapeno, stemmed and seeded 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 1 teaspoon dry oregano 1/3 cup soy sauce 1/2 cup good quality extra virgin olive oil Other Corn tortillas, for serving Chimichurri, for serving Cilantro leaves, for serving Lime wedges, for serving Copy Ingredients Instructions Place the steak in a gallon zipper seal bag. Place the marinade ingredients into a blender and puree until smooth. Pour over the steak, seal and refrigerate overnight or up to 24 hours. After overnight marinate, rinse off and discard the marinade and pat the steak dry. Let sit at room temperature for one hour before grilling. When ready to grill, heat one half of the grill to high and the second half to low. Oil the grates on the hot side of the grill. Lay the steak(s) over the hot side and grill for two minutes then turn 90 degrees and grill for two more minutes to get crosshatch grill marks. Flip the steak over and grill for four minutes. Move the steak to the cool side, turn the hot side down to low and close the cover and let the steak cook for up to 15 minutes until the internal temperature reaches 125 degrees F. (Use a probe thermometer inserting from the side into the thickest part). Let rest for ten minutes then slice against the grain into thin slices. Serve on corn tortillas that have been warmed and top with chimichurri and cilantro leaves with a lime wedge on the side. Source: A Family Feast ~~~~~ Rhonda in MO

Guacamole How to make the best ever guacamole! (One of our readers told us this is even better than Chipotle’s guacamole! Let us know in the comments if you agree!) Yield: 8 Prep: 15 minsTotal: 15 minutes Scale:1x2x3x Ingredients 2–3 ripe Haas avocados, depending on size 4 tablespoons minced red onion 1 teaspoon (or more if you like it hot) Rocket Fuel, or other favorite hot sauce 2 tablespoons minced cilantro 1 teaspoon lime juice 1 tablespoon lemon juice 1/2 teaspoon salt Few grinds of black pepper 1/2 of a ripe tomato, seeds and core removed, diced Copy Ingredients Instructions Run a knife around the outside of the avocados from top to bottom and back to top. Cut down to the pit. With a twisting motion, twist the avocado halves apart. Tap the avocado pit with a knife so the knife slices in enough to grab it. Then turn the knife and the pit will come out. (Be careful not to swing too hard and hit your hand. To be safe, place the avocado down on a cutting board first.) Run a soup spoon between the pulp and the skin of the avocado and place the pulp in a medium mixing bowl. Mash slightly with a fork leaving large chunks. Add all other ingredients except the tomato. Adjust seasoning as needed. When you are ready to serve, add in diced tomato. Source: A Family Feast ~~~~~ Rhonda in MO

Huevos Rancheros A deliciously scrumptious Mexican breakfast made with warmed tortillas, cooked tomato based salsa and fried eggs. A flavorful, cozy breakfast that's sure to satisfy those bright spicy cravings. 开云体育s: 8 Prep20minutes minutes Cook15minutes minutes Ready in: 35minutes minutes Ingredients 2 lbs Roma tomatoes or vine ripened tomatoes, cut into quarters 1 - 3 canned chipotle chilies (to taste, they are spicy) 4 Tbsp (approx.) olive oil, divided 1 cup chopped yellow onion Salt and black pepper 1 Tbsp minced garlic (3 cloves) 2 tsp chili powder (I use 1 tsp regular chili powder and 1 tsp ancho chili powder, use what you like) 1/4 cup chopped cilantro 8 (6-inch) corn tortillas 8 large eggs Optional toppings 1 large avocado, sliced Crumbled cotija cheese Prepared black beans, refried beans, or cooked chorizo Instructions Place half of the tomatoes in a food processor along with all of the chipotle peppers. Process in 1-second bursts until chopped small. Pour into a bowl and repeat with remaining tomatoes, then pour into same bowl. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and chili powder and saute 30 seconds longer. Pour tomato mixture in with onion mixture in skillet. Bring to a simmer then reduce heat to medium-low, season with salt and pepper to taste and simmer until slightly thickened, about 6 to 8 minutes. Stir in cilantro. You can serve the salsa chunky or transfer to the same food processor and pulse until it's finer and more pureed. Set salsa aside. Heat a clean 12-inch non-stick skillet heat over medium heat, drizzle with 2 to 3 tsp oil and cook 2 to 3 tortillas at a time, cooking until golden brown spots appear on each side. Transfer tortillas to paper towels to drain (I just create a stack of tortillas between folded paper towels to keep warm). Repeat with remaining tortillas. Return skillet to medium heat, coat with 1 1/2 tsp oil or spray inside evenly with cooking spray. Add 1 egg at a time spacing evenly apart near the edges of pan, cook 4 eggs at once. Season each egg with salt and pepper to taste and fry 2 minutes, then cover pan with lid and and cook until whites are set but yolks are still runny, about 1 to 2 minutes longer (you can also add 1 Tbsp water for added steam and even cooking when covered). Transfer eggs to a plate, cover with foil and repeat cooking process with more oil and remaining eggs. To assemble plate one tortilla, then spread over a heaped spoonful of salsa, then top with one fried egg. Add desired toppings. Notes In place of tomato salsa you can also try this recipe with Salsa Verde. Nutrition estimate does not include toppings or sides as these are optional. Source: Cooking Classy ~~~~~ Rhonda in MO

Black Bean and Corn Salad Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa. 开云体育s: 6 Prep20minutes minutes Ready in: 20minutes minutes Ingredients 1 (14.5 oz) can black beans, rinsed and drained well 1 cup fresh or frozen corn, thawed according to package instructions 1 cup chopped tomato (Roma, cocktail, grape, etc.) 1 cup seeded and chopped orange bell pepper 1/3 cup diced red onion, rinsed and drained 1 medium avocado, diced (fairly firm but ripe) 1 small jalapeno, seeded and minced (optional) Dressing 3 Tbsp olive oil 2 1/2 Tbsp fresh lime juice 1/3 cup chopped fresh cilantro 1 clove garlic, minced (1 tsp) 1 tsp honey 1/4 tsp each ground cumin and chili powder Salt and freshly ground black pepper Instructions Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use. Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl. Pour dressing over and toss gently to coat with dressing. Serve right away. Notes For extra flavor you can roast the bell pepper over a gas fire or under the broiler, turning occasionally. Transfer to a bag to steam 10 minutes then peel away most of the blackened skin. Another option is to grill the corn and the bell pepper for extra flavor.开云体育 Suggestions Serve with honey lime shrimp (or the shrimp I add to shrimp tacos) and coconut rice to make a full meal. Or serve aside grilled chicken breasts or thighs. Pair it with grilled or pan seared salmon. Serve over quinoa. Try it with flank steak. Source: Cooking Classy ~~~~~ Rhonda in MO

Interesting article: https://www.foxnews.com/food-drink/ancient-bedrock-kitchens-reveal-evidence-historical-food-practices-experts-say Ancient bedrock kitchens reveal evidence of historical food practices, experts say Starch granules show how Native Americans processed food in southern Oregon By Andrea Margolis Fox News Published May 17, 2025 Granules from bedrock kitchens reveal secrets about ancient food: experts Two anthropologists from the University of Utah spoke with Fox News Digital about recent research conducted on ancient stone kitchens, revealing insights into how prehistoric people ate. Ancient stone structures on the West Coast are helping experts understand more about historic food practices, according to groundbreaking scientific research. In a recent interview with Fox News Digital, University of Utah anthropologists Lisbeth Louderback and Stefania Wilks spoke about their research in southern Oregon, which was published in February in the journal American Antiquity. The experts have been analyzing stone metates – or bedrocks with grinding surfaces – to learn more about how ancient people ate. SIMPLE WAYS TO INCREASE FIBER IN YOUR DIET AND WHY IT'S SO IMPORTANT Louderback, an associate professor and curator of archeology at the Natural History Museum of Utah, told Fox News Digital that Native Americans in the Northern Great Basin would process geophytes on metates by using manos, or handheld stones. Geophytes is a term that describes plants with underground storage organs, but they're far from obscure. The group includes potatoes, carrots, ginger and onions. University of Utah researchers have uncovered ancient food practices after analyzing stone structures in Oregon. (Carolyn Temple, Bureau of Land Management via University of Utah) So the researchers got to work and did starch granule analyses on several different metates from three different sites in southern Oregon. "Sure enough, we found very good evidence of geophyte processing on these bedrock metates," Louderback said. FIRST BOTTLE OF 'WHISKY' MATURED IN CASKS SUBMERGED IN LOCH NESS SELLS FOR OVER $1,000 Notably, the two experts searched the cracks and crevices of bedrock metates, which yielded many more samples than the rock surfaces. "Virtually no starch granules were on the cleaning surface, but hundreds of starch granules were observed in those cracks and crevices deep down," Louderback said. "It could be as old as Late Pleistocene [126,000 to 11,700 years ago], but the evidence we found could also be as young as 500 years ago." Because of the open-air surfaces on the stones, it is nearly impossible to date the granules' ages, the professor said. But they are undoubtedly old. "It could be as old as Late Pleistocene [126,000 to 11,700 years ago], but the evidence we found could also be as young as 500 years ago," Louderback said. The ancient stone metates contained granules of biscuitroot (seen on right). Biscuitroot, which grows underground, develops flowers. (Stefania Wilks, University of Utah / Getty Images) "So we don't know what the antiquity of this geophyte processing is on these features, but we definitely found evidence of geophyte processing, as well as processing of other plants, wild grasses and things like that as well." What did this ancient food look like? Graduate student Stefania Wilks told Fox News Digital that most of the granules were biscuitroot, which is in the wild carrot family. 1,000-YEAR-OLD FOOD STORAGE PIT DISCOVERED IN ALASKA "They're starchy. They get flowery. They were very important to the people living there when the Europeans came," she said. "The European explorers relied on the resources that the Native peoples were able to share with them and included these geophytes," Wilks added. "In this region, in the Northern Great Basin in general, geophytes were very, very important." "They're still accessible today. They're still useful." Images of people grinding maize into flour may come to mind, but the environment of the Northern Great Basin differs from the southwest. Instead of corn, people relied on biscuitroo

Crockpot BBQ Pulled Chicken It's made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces to save time. This chicken makes for the ultimate BBQ chicken sandwiches and it's incredibly easy! 开云体育s: 8 Prep15minutes minutes Cook4hours hours 30minutes minutes Ready in: 4hours hours 45minutes minutes Ingredients 3 lbs. boneless, skinless chicken thighs 1 1/2 tsp chili powder 1 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp cayenne pepper (optional) 1/2 tsp salt, then more to taste 1 tsp freshly ground black pepper 1/4 cup grated yellow onion 1 1/2 cups BBQ sauce (recommend Bullseye original), divided 2 Tbsp steak sauce (recommend A1) 8 hamburger buns Instructions Place chicken in 5 - 7 quart slow cooker (I use this one). In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper. Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices. Evenly pour 3/4 cup BBQ sauce over the chicken. Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center. Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat. Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it's own). Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes). Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed. Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too). Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Chicken Margherita Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe! 开云体育s: 4 Prep20minutes minutes Cook10minutes minutes Marinating1hour hour Ready in: 1hour hour 30minutes minutes Ingredients 4 (8 oz. each) boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 1/4 cup white balsamic vinegar* 1/4 cup olive oil 1 tsp minced garlic 3/4 tsp dried oregano 1 tsp salt 1 tsp ground black pepper 6 oz. fresh mozzarella, cut into 8 slices 1 cup grape tomatoes, halved or sliced, or 2 small roma tomatoes, sliced Pesto** 1 1/2 cup packed (32g) fresh basil leaves 1/4 cup (35g) finely shredded parmesan cheese 2 Tbsp pine nuts (toasted or raw) 1 tsp minced garlic 1/4 cup extra virgin olive oil Instructions In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper. Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken. Transfer to fridge and let marinate 1 to 6 hours. Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto. Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already. Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer. Spoon pesto over each chicken breast then top with tomatoes. Notes *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar. **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Flank Steak with Sherry-Mustard Sauce added by Lynette ! Great way to prepare a less expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead, and this will be ready to serve in no time. Cook time: 15 Min Prep time: 9 Hr 15 Min Yield: 5 serving(s)Ingredients STEAK 1 1/2 lb flank steak 1/3 c dry sherry 1/3 c soy sauce 2 Tbsp green onions, chopped 1 Tbsp cracked black pepper 2 tsp coarse grained Dijon mustard 1 tsp fresh ginger; peeled and chopped SHERRY-MUSTARD SAUCE 8 oz plain yogurt 2 Tbsp green onion, chopped 2 Tbsp dry sherry 2 tsp coarse grained Dijon mustard 1 pinch saltDirections Test Kitchen Tips: We grilled our flank steak 4 minutes on each side for medium rare. 1. Score the steak 1/4 inch deep on both sides. 2. Combine 1/3 cup sherry, soy sauce, green onions, black pepper, Dijon mustard, and ginger in a small bowl; stir well. 3. Either marinate the steak in a shallow dish or a resealable plastic bag. Marinate for 8 hours. 4. For the sauce, combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour. 5. Remove the steak from the marinade; discard the marinade. Grill steak over medium coals or broil 6 inches from the heat for 6 to 8 minutes on each side or until your desired degree of doneness. 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce. Source: Just a Pinch ~~~~~ Rhonda in MO

Teriyaki Barbecue Sauce added by Kara Brown Makes enough for a couple of mason jars. Cook time: 15 Min Prep time: 15 Min Yield: 4 jar(s)Ingredients 3 Tbsp butter 4 clove garlic, chopped 2 sm onions, finely chopped 3 c ketchup 1 tsp chili powder 3 Tbsp yellow mustard 6 Tbsp teriyaki or soy sauce 12 Tbsp brown sugarDirections 1. Melt butter in a saucepan. 2. Add garlic and onions. Saute for 10 - 12 minutes on low/medium heat until tender. 3. Remove from heat. Add ketchup, chili powder, mustard, and soy sauce. 4. Stir until well mixed. 5. Add brown sugar and stir while adding. 6. Use a whisk to get all the brown sugar broken up. Source: Just a Pinch ~~~~~ Rhonda in MO

Not Your Average Irish Bread added by Danny McSharry When my grandmother came over from the old country (Ireland), she realized that a lot of people here didn't like caraway seeds and a drier bread. She set out to make a bread everyone would like and I believe she did it. My partner Jim and our daughter Navillus absolutely love it. I hope you who try it enjoy it also. Cook time: 1 Hr 30 Min Prep time: 25 Min Yield: 8-10Ingredients 16 oz sour cream 4 lg eggs 1 stick butter, melted and cooled 2 c granulated sugar 4 c all-purpose flour 4 tsp cream of tartar 1 tsp baking soda 1 1/2 c raisins or CraisinsDirections Test Kitchen Tips: Ours was baked in 1 hour 15 minutes. 1. Preheat oven to 350 degrees F. Mix sour cream, egg, and cooled melted butter in a mixer on low. 2. Mix the dry ingredients in a separate bowl. 3. Mix dry ingredients int wet ingredients 1 cup at a time on low. 4. Remove the bowl from the mixer and gently fold in raisins or Craisins with a rubber spatula. 5. Grease and flour a tube pan. Spread batter into it. 6. Bake at 350 degrees for 1 1/2 hours or until a toothpick comes out clean. 7. Serve warm or cold with tea or coffee. Source: Just a Pinch ~~~~~ Rhonda in MO

Elvis Has Left the Building Scones added by Ronda Hays Flaky peanut butter and banana scones... delicious! Cook time: 15 Min Prep time: 10 Min Yield: 8Ingredients SCONE 2 c all-purpose flour 1 Tbsp baking powder 3 Tbsp granulated sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp ground allspice 5 Tbsp cold unsalted butter, cubed 1/2 c mashed banana 2 Tbsp peanut butter GLAZE 1 c heavy whipping cream 1/3 c powdered sugar 1 Tbsp milk 1 Tbsp peanut butterDirections 1. Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside. 2. In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice. 3. Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal. 4. In a separate bowl, mix together the mashed banana, peanut butter, and cream. 5. Fold the banana mixture into the flour mixture until it starts to pull together. 6. With floured hands, place dough on a floured surface and press into an 8-inch round. 7. Cut the dough into 8 wedges. 8. Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown. 9. Transfer to a wire rack for 10 minutes. 10. Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth. Source: Just a Pinch ~~~~~ Rhonda in MO

Crusty Bread added by Dana Beavers You will love this bread. It is the easiest bread you will ever make. I have made a ton of bread over the years and have failed at so many. This one I have never failed, and it is so flexible you can create just about anything. If you love making bread for your family or love giving it as a gift, promise me you will give this a try. It is worth the wait. Here are some of the breads I have made: rosemary sharp cheddar, rosemary lemon Gruyere, jalapeno pepper jack, cranberries almonds orange zest, pepper jack, lemon thyme asiago, and marinated artichokes with sliced raw garlic. Cook time: 45 Min Prep time: 19 Hr 45 Min Yield: 1 loavesIngredients 3 c unbleached all-purpose flour 1 3/4 tsp Kosher salt 1/2 tsp instant yeast 1 Tbsp raw or granulated sugar 1 1/2 c cold waterDirections 1. In a large mixing bowl, whisk together flour, salt, sugar, and yeast. 2. Add water and mix until a shaggy mixture forms. 3. Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Can let sit up to 24 hours. DO NOT REFRIGERATE. After 12-18 hours the dough is pretty sticky, but that's ok it's supposed to be. 4. Preheat the oven to 450 degrees F. As soon as it has heated to 450 degrees, place the cast iron pot with the lid in the oven and preheat the pot for 30 minutes. Make sure the cast iron pot has a metal cap. A plastic cap will not work. 5. While the pot and oven are preheating, dump the dough out onto a semi-heavily floured surface and shape it into a ball. It will not be a perfect ball because this dough is sticky and spreads. Just make a nice little ball with not a lot of handling. 6. After the dough is shaped, cover it with the plastic wrap from the bowl. Let sit for 30 minutes to rest. 7. Remove the pot from the oven. Farefully pick up the ball of dough and drop it into the pot. You may want to flour your hands because the dough is going to stick like crazy. Remember the pan is now 450 degrees hot! Put the lid on the pot and return it to the oven for 30 minutes. 8. Remove the lid from the pot and bake for another 15 minutes. 9. Remove from the oven and carefully remove bread from the pot. Place the bread on a cooling rack until completely cooled. 10. Key tips that helped me make a great crusty bread. Yeast – make sure and use Instant Yeast or better known as Bread Machine Yeast. This yeast does not have to be activated before adding it to your dry ingredients. You can use Active Dry Yeast, but make sure and activate it with a little warm water before adding it to your dry ingredients. Parchment Paper – this dough is super-duper sticky. Parchment paper will help you work with the sticky dough after 18 hours. Place the dough on floured parchment paper, make the ball of dough, and drop it into the Dutch oven. To remove the dough from the Dutch oven, just pick up the sides of the parchment paper. Do not work the dough too much. Make sure and let the dough rest for 30 minutes after you have shaped it into the ball and before you put it in the heated Dutch Oven. DO NOT grease your pan. Whether you use the parchment paper or not. The parchment paper is the easiest way I have found to move the dough around. Also, you do not have to use an enamel-covered cast iron Dutch oven like I have, you just need something that can take the heat. The following have been used: clay pots with lids, pizza stone with a bowl to cover the bread, insert from a Crock Pot, Pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron Dutch oven. Source: Just a Pinch ~~~~~ Rhonda in MO

Coconut Bread Coconut lovers will adore this sweet and moist Coconut Bread. Perfect for a brunch table or for a snack, this bread is addicting and delicious. CourseQuick Bread CuisineAmerican Prep Time20minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 35minutes minutes 开云体育s12 servings Calories316kcal AuthorDeborah Harroun Ingredients Bread: 2 eggs 1 cup sugar 1/2 cup vegetable oil (or another neutral oil) 1/2 tablespoon coconut extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup buttermilk 1 cup sweetened shredded coconut Syrup: 1/2 cup sugar 1/4 cup water 1 tablespoon unsalted butter 1 teaspoon coconut extract Instructions Preheat the oven to 325?F. Grease a 9x5-inch loaf pan or line with parchment paper. In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine. 2 eggs,1 cup sugar,1/2 cup vegetable oil,1/2 tablespoon coconut extract In another bowl, whisk together the flour, baking soda, baking powder and salt. 1 1/2 cups all-purpose flour,1/2 teaspoon baking soda,1/2 teaspoon baking powder,1/4 teaspoon salt Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix. 1/2 cup buttermilk,1 cup sweetened shredded coconut Pour the batter into the prepared pan and transfer to the oven. Bake until a tester inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. If the bread starts to brown too much, lightly cover it with foil. When the bread is almost finished baking, combine the sugar, water, and butter in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut extract. 1/2 cup sugar,1/4 cup water,1 tablespoon unsalted butter,1 teaspoon coconut extract Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer. Pour the syrup over the hot bread. Allow the bread to sit at room temperature for at least 4 hours before serving. Notes For high altitude, I added an extra 2 tablespoons of flour and reduced that baking soda to 1/4 teaspoon. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.Nutrition 开云体育: 1slice | Calories: 316kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 178mg | Fiber: 1g | Sugar: 30g Source: Taste and Tell ~~~~~ Rhonda in MO

Homemade Pizza Dough Recipe My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out! CourseMain Dish CuisineItalian Prep Time20minutes minutes Cook Time10minutes minutes Rising Time1hour hour Total Time1hour hour 30minutes minutes 开云体育s3 1-lb balls of dough, 24 slices Calories138kcal AuthorDeborah Harroun Ingredients 2 1/2 cups warm water 1/4 cup sugar 3 teaspoons instant yeast 1/4 cup vegetable oil (can use olive oil or another oil, such as avocado) 6 cups all-purpose flour 2 teaspoons salt Instructions In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil. 2 1/2 cups warm water,1/4 cup sugar,3 teaspoons instant yeast,1/4 cup vegetable oil In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart. 6 cups all-purpose flour,2 teaspoons salt Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour. Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough. Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours. To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475?F and 500?F.) Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes. Notes *This makes 3 1-lb balls of dough. It's a lot, but I usually make 3 pizzas (we'll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone's mixer has the capacity to make this much dough. Use common sense. :) *I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It's a little easier to roll out when it's not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator. *When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn't care for the cornmeal on the bottom of the pizza, 2) I'm terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me. dough recipe adapted from Budget Gourmet Mom Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.Nutrition 开云体育: 1slice | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodi

Lemon Chess Pie This Lemon Chess Pie is the pie for lemon lovers! Based off of a popular southern pie, this lemon pie could not be any easier. CourseDessert CuisineAmerican Prep Time10minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 25minutes minutes 开云体育s8 servings Calories321kcal AuthorDeborah Harroun Ingredients Pie crust for a 9-inch pie 1 1/4 cups granulated sugar 1 1/2 tablespoons fine yellow cornmeal 1/4 teaspoon salt 3 large eggs at room temperature 1 large egg yolk at room temperature 1/2 cup milk 1/3 cup fresh lemon juice 1/4 cup butter melted Grated zest of 1 lemon 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract optional Instructions Preheat the oven to 375?F. Roll out your pie dough for a 9-inch pie. Place in a pie plate and crimp the edges. Place a piece of parchment paper over the crust and fill with pie weights or dry beans. Bake in the preheated oven for 15 minutes, then remove from the oven and remove the parchment and the beads. Lower the oven temperature to 350?F. Pie crust for a 9-inch pie In a large bowl, whisk together the sugar, cornmeal, eggs, and egg yolk. 1 1/4 cups granulated sugar,1 1/2 tablespoons fine yellow cornmeal,1/4 teaspoon salt,3 large eggs,1 large egg yolk Add the milk, lemon juice, butter, lemon zest, and both extracts. Whisk until combined. 1/2 cup milk,1/3 cup fresh lemon juice,1/4 cup butter,Grated zest of 1 lemon,1/2 teaspoon vanilla extract,1/2 teaspoon lemon extract Pour the mixture into the par-baked pie crust. Place the pie on a baking sheet and transfer to the oven. Bake for 45-60 minutes, or until the edges are set and the middle is slightly jiggly. Cover the pie edges with foil or with a pie shield if it starts to get too dark. Let the pie cool completely before slicing. Store in the refrigerator. Notes Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Adapted from Family Fun MagazineNutrition 开云体育: 1slice | Calories: 321kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 109mg | Sodium: 197mg | Fiber: 1g | Sugar: 33g Source: Taste and Tell ~~~~~ Rhonda in MO