Tuesday, July 28, 2009
Tuesday, July 21, 2009
Monday, July 20, 2009
It is good to look to the past to gain appreciation for the present and perspective for the future. It is good to look upon the virtues of those who have gone before, to gain strength for whatever lies ahead. It is good to reflect upon the work of those who labored so hard and gained so little in this world, but out of whose dreams and early plans, so well nurtured, has come a great harvest of which we are the beneficiaries. Their tremendous example can become a compelling motivation for us all, for each of us is a pioneer in his own life, often in his own family, and many of us pioneer daily in trying to establish a gospel foothold in distant parts of the world.
This dessert is a summer delight and not bad on the calorie side either. It's worth giving a try!
6 ripe apricots, halved and pitted
1 teaspoon fresh lemon juice
2 teaspoons apricot nectar
1/2 teaspoon vanilla extract
1 angel food cake, cut into 1/2-inch slices
2 1/2 cups nonfat plain yogurt
1 cup bing cherries, halved and pitted
Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
Wednesday, July 8, 2009
Angi- I thoroughly enjoyed the cow milking experience (or at least watching it) and am still upset I ruined our attempt at home made butter. Next time I won't use a whole gallon of salt:)