Author #119: Do symbols mean anything? Jim Tobin changes an inappropriate word

I laughed aloud while reading this distinctly distinguished picture book: The Very Inappropriate Word by Jim Tobin and illustrated by Dave Coverly.  I look forward to looking up more books by both author and illustrator.  This is one of those books I would seriously consider buying for our personal library.

Micheal collects words.  One day he hears an inappropriate word and what happens next is all too common and hilarious in that awkward kind of way.   What Michael's teacher does in response to the word being said in her classroom promotes how we can bring out the best in others, letting the inappropriate fall by the wayside.  This is also a top-notch book to show the advantages of a wide vocabulary.   The illustrations are done to exemplify the words written, emphasizing the meaning.

Oven Roasted Vegetables

Oven Roasted Vegetables P.39 VV5th RS cookbook

1 med. zucchini
1 med. summer squash
1 med. red bell pepper
1 med. yellow bell pepper
1 lb. fresh asparagus
1 red onion
3 T. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper

Heat the oven to 450 degrees.  Cut all the vegetables into bite-size pieces.  Place them in a  large roasting pan.  Toss with the olive oil, salt and pepper.  Mix to coat.  Spread in a single layer in the pan.  Roast for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.  (May take longer depending on how soft you like your vegetables.)

Cook's note:  We did not have the red onion which I think would have been a great addition but we did double up on the squash and we only used a few shakes of salt so you could definitely do salt and pepper to taste.  This was a really good easy recipe and we just mixed everything in a bowl and then roasted the veggies on a rimmed cookie sheet.

Author #118: Round the world with Cinderella and Paul Fleischman

 

Paul Fleischman brings the Cinderella story to new heights in Glass Slipper, Gold Sandal with illustrations by Julie Paschkis.  This delightful version features snippets of the Cinderella story from different countries including China, Indonesia, Ireland and Zimbabwe plus many others.  Along with the main illustrations there are intricate backgrounds such as the one featured on the front cover and hidden in the backgrounds are the names of the countries for the snippet and main picture on a particular page.  Some pages are broken into bands with multiple countries featured such as a page with parts of the story from Russia, Iran and India.  It's a whimsical telling of a popular fairy tale with great illustrations.

Author #117: Melissa Stewart substantiates the symbiosis in forests with cocoa trees

Intricately paced from chocolate to cocoa pods to leaves and roots, No Monkeys, No Chocolate traces the path to an abundant harvest of cocoa beans as we meet the many different characters who each play a integral part in helping a cocoa tree to be the most productive it can be.  By contrast, on typical cocoa farms, the conditions result in "fewer than five percent of all cocoa flowers (producing) pods" as opposed to the more natural cocoa tree forest approach as presented in the book where the cocoa trees give a much higher yield of cocoa beans.

Matt Ford wrote an article for CNN titled:  "Chocolate's bitter sweet relationship with the rainforest" that discusses the plight of rainforest grown cocoa beans vs those grown on cleared land as mono-cultures.  Help support some local producers of bean to bar or brew chocolate:

• http://www.criobru.com/
• http://www.amanochocolate.com/
• http://www.mezzochocolate.com/ 
• http://www.eatchocolateconspiracy.com/
• https://www.facebook.com/SolsticeChocolate
• http://millcreekcacao.com/
• and Ruth Kendrick's gourmet chocolate site: http://chocolot.com/

Sunday Randomness #103: $75 and the furnace starts up

Another appliance post!
We noticed at the end of the winter season that the basement seemed colder than usual.  After attempting to adjust the thermostat, it was clear that the furnace was starting up but wasn't turning on.  Just like car troubles, we had seen this scenario before and heard the same sound of the furnace attempting to warm up and turn on.  So I had a pretty good idea that all we needed was a new ignitor, but since it was the end of really cold weather, I didn't see a compelling reason to fix it at the time.

Fast forward to mid-June and now the temperatures outside are in the eighties.  I got thinking about the furnace and thought I'd better check it out again.  Same thing-just wouldn't quite turn on.  So my dad came over and took out the old ignitor, we took it down to Manwill and I bought a new one for about $75 and we brought it home and my dad installed it.  Then we tried the furnace.  It took several tries (about 4 times) to finally clear the air out of the line but then the furnace started up, stayed on, and began blowing warm air into the basement.  Of course we had to set the thermostat to around 85 degrees just to test it.  I'm glad that it's one less thing to think about in the back of my mind and when winter comes the furnace will be ready to go and I won't be wondering what's wrong with it and/or why I didn't fix it earlier.

Such a little piece but vitally necessary.

Swedish Tea Cakes

 Ingredients for cookies include pecans, butter, powdered sugar, flour, salt and vanilla.

Finished cookies

Swedish Tea Cakes (p.139 in the VV5th Ward cookbook)

1/2 cup powdered sugar
1 cup butter (2 cubes)
2 tsp. vanilla
1/4 tsp. salt
2 cups flour
1/2 cup finely chopped nuts (almonds or pecans)
extra powdered sugar

Beat 1/2 cup powdered sugar, butter, vanilla, and salt together until light and fluffy. Stir flour into mixture.  Then add nuts to mixture and mix just until dough holds together.  Shape into 1-inch balls and place one inch apart on ungreased cookie sheet. Bake at 325 degrees F for 15-20 minutes or until cookies are set, not brown.  Immediately remove cookies from cookie sheet, cool slightly, then roll into extra powdered sugar.  Cool completely, then roll again in powdered sugar.  Makes about 3 dozen.  

(Note from cook:  The cookies may be starting to brown on the bottom-this is fine-you just want them to hold their shape and not squish before taking them out of the oven.)