Gleanings of Wheat

Now that I'm without cable it makes watching the Food Network impossible. I miss it. Today I found the next best thing! YouTube Delicious is a collection of recipes on YouTube. So excited.

What does he think his punishment should be? No video games for a WHOLE weekend. Wow.

My kids' great grandfather passed away late Sunday night; despite his many health problems he was actually quite young. I'm about to try and explain this to my son, but I feel completely inadequate for the job. I can offer him no assurance that his Grandpa Don in heaven as I honestly do not know that is where he is. He may have repented before his death and been embraced by the Savior, but I have no way of knowing. It makes me sad, and at the same time I feel honored that Christ chose to save me. I suppose the only thing I can do is to turn my son's eyes toward the Savior, to encourage him to seek after the only One that can save, and to praise God that no matter where Grandpa Don ended up the Lord is glorified.

Sharon posted this and I've officially added it to my list of things to try in the next couple of weeks. For the Wonton Cups: Cooking spray 18 wonton wrappers, thawed if frozen (we used potsticker wrappers) 2 teaspoons canola oil 1/4 teaspoon salt For the dressing: 1 teaspoon lime zest 2 tablespoons fresh lime juice 1/4 teaspoons salt 1/8 teaspoon black pepper 1/2 teaspoon dried hot red pepper flakes 2 tablespoons olive oil For the salad: 1/2 pound lump crabmeat, picked over (we used flaked crab but I suggest trying with lump) 1 stalk celery, finely diced 1/2 cup finely diced mango 1/4 cup thinly sliced scallions 2 tablespoons coarsely chopped fresh cilantro leaves Sweet Chili Sauce (optional) Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and...

I found this earlier today, and quite frankly it looks delish. 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned handful of baby spinach drizzle of olive oil 2tsps orange juice 2-3tbsp sliced almonds, adjust accordingly to amount of spinach used Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds. With the seared scallops, make an incision cut from the edge to the center but do not cut through. Stuff the pesto into the scallops. Serve.

Carla posted an interesting recipe...not something I'd make for myself since I don't like key lime, but you can bet I'll be making these for my mom the next time I need to bribe her. Glazed Key Lime Shortbreads Cookie dough: 1 1/2 c. flour 1/2 c. powdered sugar 1/2 c. cornstarch 1 c. butter - softened 1 T. lime juice* 2 t. grated lime peel* Combine flour, sugar and cornstarch in a large bowl and set aside. In a seperate bowl, beat the butter until creamy, then add flour mixture and remaining ingredients - beat until a dough forms. Separate the dough into two equal portions and form 10" logs with each portion. Wrap each log in plastic wrap and refridgerate 2 hours.** Slice the chilled dough into 1/4" inch slices and place 1" apart on a non-greased cookie sheet.*** Bake for 10 minutes at 350. Let cool completely and then glaze. GLAZE: Combine 1 1/4 c. powdered sugar, 1 t. lime peel and 2 or 3 T. of lime juice. Whisk until blended and pour into a ziplock sandwi...