Enjoy the Ride!

More jobs quest

Tue, 17 Nov 2009 23:09:42 GMT

So, since no one gave me $2000 to fix my car, I have been madly applying to any job. My criteria: within 5 miles of my home. That means ~~Cub~~, Targhetto, ~~Regal Cinemas, 4 day cares~~, ~~Valley Natural Foods~~ and ISD 191. A distance I can reasonably ride my bike should the car not be an asset.

Tomorrow, I will finish this list (what I don't finish tonight). If anyone needs to know, here's my CV.

Tomorrow's plan:
ISD 191 job #1
ISD 191 job #2
ISD 191 job #3

Renee Petersen

Curriculum Vitae

86 Riverwoods Lane

Burnsville, MN 55337

952.895.5487

mydogharpo@juno.com

Education

9/2003-12/2006	Hamline University	Master of Arts in Teaching (in progress) Minnesota Dept of Education File Folder: 434036
12/1991-5/1995	St. Cloud State University	Bachelor of Elective Studies, Technical Theatre
9/1987-5-1990	Inver Hills Community College	Associate of Arts Degree

Employment

8/2008-present

Office Manager

Barbara Ann Nimis

350 River Road

PO Box 50812

Mendota, MN 55150

651.452.1474

bnimis@yahoo.com

It is my job to manage an office share with a legal office and a manufacturing office. My duties include office organization, filing, typing, research, cleaning, small building maintenance, gardening and anything else within my scope of competence. I also am a notary public

5/2007- present

Education

Science Museum of Minnesota
120 W. Kellogg Blvd.
St. Paul, MN55102

Janet Gronert

Science Camps Coordinator

phone: (651)221-4536

fax: (651)221-4528

email: groenert@smm.org

I design and implement STEM (Science, Technology, Engineering, Math) based curriculum in day camps for 6-14 year-old students. Camps last a week in the summer and Saturday and Sunday during the school year. I teach students Newton’s Laws based on a table top pinball machine. I teach buoyancy theories by building a milk carton boat for the Aquatennial Milk Carton Boat Race. For the last two years running we have walked away with first place for creativity in our class. I teach basic propulsion theories based on Alka-Seltzer rockets. I teach basic archaeology techniques and vulcanology using Pompeii.

1/2008-present

Education

Mad Science

519 Payne Ave
St Paul, MN55130

Colin Kilbane

(651) 793-5721

I work for Mad Science on a part time basis teaching Mad Science curriculum in after school programs. Just now I am taking some time off from it.

1/2008-6/2008

Education

Bruce Maeda, principal

Ramsey Junior High

1700 Summit Ave.

St. Paul, MN 55105

(651) 293-8860

I was a short term substitute teacher for the Theatre/Dance/Speech classes at Ramsey Junior High while the original teacher was out for maternity leave. It was my job to design and implement curriculum for Theatre/Dance/Speech classes at a middle school level based on NCLB standards. I entered my grades and did all of my own administrative work. I also chose text books for the new school year.

3/2007-6/2008

Education

Teachers On Call (TOC)

3001 Metro Drive, Suite 485

Bloomington, MN55425

Missy Dahms

952.703.3709

This company is designed to work with substitute teachers. I subbed for all grades all over the Twin Cites area. I taught K-12 art, math, social studies, English, reading and sciences. In some cases, I was a long term sub and in some cases it was only a day or two. When I was teaching for the longer periods, I designed and implemented my own curriculum based on NCLB standards. Some of the schools I worked for: MTS Comm Arts High School, Hiawatha Leadership Academy, Tarek Ibn Ziad Academy, Dugsi Academy, Center for Training & Careers

2/2007- 6/2008

Education

Huntington Learning Academy

14990 Glazier Ave

Apple Valley, MN55124

Stephanie

952.953.6767

I taught preK-adult learners reading, math and study skills based on company designed curriculum. I also participated in basic office details like filing and cleaning.

5/2007-7/2007

Education Administration

Minneapolis Community and Technical College
1501 Hennepin Avenue
Minneapolis, MN55403

Linda Reed

612-659-6260

I proctored exams from professors as well as the initial Power of You program. As a member of staff, I administered the Power of You exams and helped students interpret the information. I then sent each student to a counselor who finished the assessment and helped students choose classes for their specific entry term.

3/2007-6/2007

Education

Center for Training and Careers

3205 21^st. Ave S.

Mpls, MN55404

Emily Peterson

Program Support Specialist

612.728.0030

I taught at this grade 9-12 high school for a little over a semester. During that time I taught ELL science and art classes. This school is an age based school with student ages ranging from 16-24, but the educational level is grades 9-12. The student population was +90% free and reduced lunch as well as a very high immigrant population where English was not a first language. Every lesson had to have not only the curriculum, but also a language lesson embedded into it as well. Field trips I led went to the Brickyard in Lilydale for a day of fossil finding. For the art classes, we went to the Minneapolis Institute of Arts for inspiration in creating a “native” piece of art based on contemporary art and world native art practices. They also were required to make mixed media art based on found objects.

2/13-2/23/2007

Education

Crosswinds School

600 Weir Drive

Woodbury, MN55125

Stephanie Berg

651.379.2600

I taught an intersession class between terms at this year round school. The class I taught was called 12 Hour Plays. I took the class from an in-cohesive group to a series of 12 short plays which were presented to parents on the last day of intersession.

5/1998-9/2006

Engineering & Entertainment

Mystic Lake Casino

2400 Mystic Lake Blvd

Prior Lake, MN 55372

James Hanchett

952.445.9000x5384

I worked for Mystic Lake Casino for quite a while in several capacities. I began as an Entertainment Technician. I was in charge of all Audio-Visual equipment and entertainer load-in/out. I ran shows using sound and lighting equipment as well as special effects lighting, smoke and set pieces. The second aspect of my time at Mystic was in building maintenance and engineering within the casino at large. I did mostly plumbing repairs including black and gray water systems. I then switched to hotel maintenance, which is still mostly plumbing but also included small electrical repairs, carpet, drywall, painting, wall paper and vacuum repair. The final aspect of my time at Mystic was Light Bulb Technical. I was in charge of every light bulb in the casino and parking ramps, excluding slot machines and flood lights. It was my job to inspect them all daily, replacing or making minor repairs to fixtures from the board rooms to the parking ramps. I was also in charge of creating a usable database of lamps used and an ordering schedule to be transferred into bar code. At the time I left for school, the lamp room was perfect and ready to receive bar code.

7/2006, 2/2007, 2/2008

Entertainment, Technical Direction

Theatre Unbound

PO Box 6134

Mpls, MN55406

Stacey Poirier

612.721.1186

For each of these sessions I was the technical director. I was in charge of set design and construction. I also helped with lighting and sound. It was also my job to coordinate all stage crew members or actors who were moving set pieces.

2/2006

Entertainment, Technical Direction

Charcoal Line Project

Kaori Kenmotsu

Kenmotsu@bitstream.net

I designed a set for a short-run show based on Japanese Taiko drumming and modern dance. I used white and red fabric to create mountains and stylized Japanese characters. The effect was quite stunning as the fabric moved with the dancers and created an organic environment that moved.

10/1996-6/2003

Entertainment, Technical Direction, Education

Stillwater Senior High

5701 Stillwater Blvd. N

Oak Park Heights, MN

Mary Jo Reiger

651.351.8040 (school office)

651.351.8139 (Ms Rieger’s office)

riegerm@Stillwater.k12.mn.u

It was my job to design and build sets for 3 co-curricular plays per year. I taught students how to design, build and paint sets in a classical theatre style. I also taught them how to do lighting, sound and special effects including smoke, fly rigging, shadow boxes and specialty set pieces. I taught them the appropriate OSAHA practices using safety gear including harnesses, tool ties, safety glasses and hearing protection. I taught them how to make their own paints and glues and textures for sets. I taught them how to find and then order pre-made or rental set elements.

Awards and Licenses:

Minnesota Dept of Education File Folder and Teaching License: 434036
“Golden Hammer” from Stillwater High School Students
Stillwater Letter Jacket from Stillwater High School Students
2008, 2009 Aquatennial Milk Carton Boat Race “Most Creative Design”

Current Professional Memberships:

United States Institute of Theatre Technology, Northern Boundaries Section (USITT/NBS)
Friends of the Minneapolis Library
MPR

References:

Beth Knutson

Owner of MacGregor Games

2229 34^th St. East

Minneapolis, MN 55407

612.316.4815

historicgames.com

Kit Wilhite
Director of Youth and Family Programs
Science Museum of Minnesota
120 W. Kellogg Blvd.
St. Paul, MN 55102
kwilhite@smm.org

Jan Elftmann
801 Washington Ave. N. #117
Minneapolis, MN 55401
612-747-2313
jan@corktruck.com

Barbara Ann Nimis, Esq.

350 River Road

PO Box 50812

Mendota, MN 55150

651.452.1474

bnimis@yahoo.com

Volunteerism

Dates	Contact and Location	Duties
11/1989-present	Clanntartan.org, Minneapolis, MN	Living Historian in Colonel Shawn Gaffney’s Regiment of Shot & Pike set in 1630. Teaching history by appearing to live in the Scottish Highlands in 1630.
04/2005-present	Heart of the Beat Puppet Theatre Margery Otto, <motto@hobt.org>	Helping with the May Day parade. I help design and build masks and props for the parade. I am also a parade and show participant.
09/2008-7/2009	Americorps; Nancy Kaczrowski (supervisor) <NKaczrows@bloomington.k12.mn.us> Westwood Elementary	Assist pre-K classroom teachers with literacy skills. I design short lessons and activities targeted to students who are on track to begin Kindergarten the following year.

Laughing Cooking Woman

Sat, 31 Oct 2009 20:44:36 GMT

Cheese Fritters

1 C cottage cheese

1 C ricotta cheese

6 eggs

.5 C of Gluten Free bread crumbs (or normal ones if you prefer, can substitute toasted oats)

nutmeg to taste

canola oil

scramble the eggs and add the cheeses and nutmegs
add the starchy stuff
mix well, it should be slightly runny like crepes.

In a heavy fry pan, heat the oil until it shimmers. Add a half- cup measure of mix into hot oil. Flip it when it's bubbly on the raw side and golden on the cooked side. If you need to, change the oil frequently to prevent scalding. Serve hot with cream cheese, smoked fish and sour cherries

Laughing Cooking Woman

Sat, 31 Oct 2009 20:33:55 GMT

Best Goose

1 Goose (or duck)

1C sweet pickle spice

2C salt

1 bottle of your favourite white wine

2 C sherry

1 posset of fresh tarragon

1 orange sliced thin

4 TBS Olive oil

quarter your goose and trim the fat
put in a glass dish over night (8-10 hours) covered in salt
Rinse in clean water to discard the salt
brown the meat in a heavy fry pan until the outside is a little crisp
put the meat in a heavy stock pot with the wine, sherry, tarragon and orange slices. The meat should be covered, add more wine or sherry.
Let the meat sit for about a half hour while you go do a load of laundry or clean up the kitchen.
Bring your pot to a boil and cook your goose until it's tender, but not falling off the bone
remove the goose from the pot and either grill it until the skin is crisp or bake it in a 400F oven on a broiler with tin foil loosely over the top as grease will splatter.
You should make a sauce from any leftover juices. You will go to hell if you don't. Gravy makes every thing better.

Laughing Cooking Woman

Sat, 10 Oct 2009 21:28:07 GMT

Beef Stew w/ Dumplings

Stew:
1# beef cubed
1# mushrooms cubed
2 medium onions cubed
2 medium carrots, sliced thick
3 medium potatoes, cubed (I leave the skins on)
1 hard, tart apple cored, peeled, cubed
2 bay leaves
salt, pepper & Garlic to taste
2 C tawny port OR a decent drinkable wine (no grocery store cooking wine cuz it's gross)
1 1/2 C water OR stock of some kind (I like duck or goose stock, but I"m a geek that way)
1/4 C ketchup

brown the beef and mushrooms together in small batches, remember everything you are browning needs to be in contact with the bottom of the pan.
carmelise half the onions
add all ingredients into a deep baking dish and stir it up, ready for your dumplings

Dumplings:
1 batch of your favourite baking powder biscuit recipe. Just in case you don't have one, there is one listed here. Go look for it.
2C grated cheese (I like pepper jack, but you can use any you like)
1/2 C grated pamesean cheese
1 handful of chives
1/2 tsp chili powder (don't ask, just do)
1/2 C sour cream if you want to, but you do.

all them all together
spoon over the stew
bake the whole shebang covered at 350 F for about an hour
uncover it and bake it till the top is golden brown and your stew is bubbling out the sides
serve it with grape jelly. Again, don't ask, just do.

Attitude of Gratitude Haiku

Mon, 28 Sep 2009 12:48:48 GMT

My Daddy Stand In
birthday, holiday, grads, weddings
Always there, loved.

Attitude of Gratitude Haiku

Sat, 26 Sep 2009 13:41:07 GMT

clean pine scent, Lake smell
crisp air no matter how hot
I can smell apples

http://images.google.com/imgres?imgurl=http://www.bedandbreakfast.com/inns/bayfield-wi-inns-pinehurstinnatpikescreek.jpg&imgrefurl=http://www.bedandbreakfast.com/photo-bayfield-wi-inns-pinehurst_inn_at_pikes_creek.html&usg=__U97qMcCAVgRaYHcIP_BT09SFIt4=&h=420&w=560&sz=55&hl=en&start=35&sig2=YduN8N_nJ3dRN3pzbHUTJA&um=1&tbnid=rUd2zRoqxE8E7M:&tbnh=100&tbnw=133&prev=/images%3Fq%3Dlake%2Bsuperior%2Bwisconsin%26ndsp%3D18%26hl%3Den%26sa%3DN%26start%3D18%26um%3D1&ei=CRW-SrLJDYTj8Qajs-1T

http://images.google.com/imgres?imgurl=http://images-1.redbubble.net/img/art/size:large/view:main/2128231-3-sunrise-over-lake-superior.jpg&imgrefurl=http://www.redbubble.com/people/saramontour/art/2128231-3-sunrise-over-lake-superior&usg=__3bXZTJyWw7WQsu3nPnjzf68LXPQ=&h=413&w=550&sz=35&hl=en&start=131&sig2=rylOyQl3j1zk2nKuovxSFQ&um=1&tbnid=kIsHVcZraFA45M:&tbnh=100&tbnw=133&prev=/images%3Fq%3Dlake%2Bsuperior%26ndsp%3D18%26hl%3Den%26sa%3DN%26start%3D126%26um%3D1&ei=PRi-SoCJJsHe8QaS0uhx

sky colours splashed
Superior sun events
campfire smoke lulls

sssshhhhhhhhhhuuuuussshhhhhhhhhhhh, ssshhhhuuuusssshhhh, dounk
Northern wave sounds on pebbles
ripples cold water

http://images.google.com/imgres?imgurl=http://image04.webshots.com/4/8/18/95/57081895yTxWRz_ph.jpg&imgrefurl=http://outdoors.webshots.com/photo/1057081895011384154yTxWRz&usg=__d6GYkaFJFDBIh9S4hCF7gDHIRuE=&h=480&w=640&sz=36&hl=en&start=25&sig2=ddFY6ncmO6ysrAkxYxhnZg&um=1&tbnid=7K9Z7yjKsxMviM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dlake%2Bsuperior%2Bwisconsin%26ndsp%3D18%26hl%3Den%26sa%3DN%26start%3D18%26um%3D1&ei=CRW-SrLJDYTj8Qajs-1T

http://images.google.com/imgres?imgurl=http://www.upwaterfront.com/michigan/wp-content/uploads/2007/05/waves-on-lake-superior.jpg&imgrefurl=http://www.upwaterfront.com/michigan/big-waves-on-lake-superior/&usg=__LaXyJ3fmFebQyRZZL0Trv6yP0no=&h=413&w=617&sz=47&hl=en&start=8&sig2=A9lF2cgKpj5t2DPcAR98KQ&um=1&tbnid=Cf0Tgb_PWRP9oM:&tbnh=91&tbnw=136&prev=/images%3Fq%3Dlake%2Bsuperior%26hl%3Den%26sa%3DN%26um%3D1&ei=yxS-SryXH4Tj8Qajs-1T

wild water, calm now
can toss head sized rocks far away
laps my ankles now in peace

life giver, takes life
"It's not a tame lake. Watch out!"
respect runs lake deep.

She takes my blood, fear
cleans me in her crisp coldness
washes my heart clean

http://media-cdn.tripadvisor.com/media/photo-s/01/16/de/d3/sunset-over-lake-superior.jpg

there is always joy
fierce, like waves shaping shores
lonely like loon calls

secret road glimpses
through tall, golden tipped poplars
gleaming blue diamonds

http://images.google.com/imgres?imgurl=http://www.statesymbolsusa.org/IMAGES/Minnesota/lake_sup_agatesWEB.jpg&imgrefurl=http://www.statesymbolsusa.org/Minnesota/state_gemstone.html&usg=__MfW10SyMIib4Db3qm9l6pc_qKfg=&h=354&w=380&sz=17&hl=en&start=83&sig2=A1noppXo1q4bw9rBDO1XQA&um=1&tbnid=H_2UUW6KpfZB0M:&tbnh=115&tbnw=123&prev=/images%3Fq%3Dlake%2Bsuperior%26ndsp%3D18%26hl%3Den%26sa%3DN%26start%3D72%26um%3D1&ei=5xa-SvmJJ8ia8AaR6K1v

There! I see it there!
shimmering in cold crystal
wavy agate lines

new hammock, young birchs
just over there the lake laps
swing and doze in bliss

http://www.connollyphoto.com/018-South-Shore-Lake-Superior_small.jpg

safe returns to home
following highway ribbons there
dreaming crisp lake dreams

Laughing Cooking Woman

Fri, 11 Sep 2009 04:49:15 GMT

Plum Goose

1 big, fat goose
.5 lb. kosher or sea salt
1 C lemon juice
2 dozen ripe, wild plums (they are sweet-tart. Substitue cranberries in a pinch)
2 oranges sliced thin

sauce
2 dozen plums
1-2 C water
.5 C honey
.5 tsp ancho pepper
dash of mineral or sea salt

Brine the goose for 24-48 hours in salt and lemon juice, quartered works best
put fresh water in a stock pot and add 2 dozen squished wild plums or cranberries and orange slices
braise until it nearlly falls off the bone. If it falls off the bone, it cooked too long
grill it over open fire for about 10 mn per side
serve hot and crispy with the sauce on the side

Sauce:
stew the plums in the water until half the water is gone
mash the plums and reserve the juice, pitch the mass
add the honey, pepper and salt
reduce to a thick sauce
adjust taste to have a sweet tart, slightly zippy fruit based sauce

Delightful Yams

3 golden yams
3 garnet yams
2 TBS grated parmesean cheese
2 TBS olive oil
salt to taste

peel, chop large yams and grill in a veggie basket
dump in a glass dish with a lid
add cheese, oil and salt
microwave for 3 mn
toss and serve

AGH

Sat, 05 Sep 2009 13:30:20 GMT

wet nose, silky fur
adoring deep brown eyes looking
our wellsprig of joy.

Canning day today!
grapes, plums, pears, apples in
neighbour kids' first time!

I am so happy and greatful now that the museum has hired me full time! This job is so great! I am such a lucky girl to have this opportunity.

I am so happy and great ful now that I have all the money I need! All of my bills are paid and I have more than enough left over to play with! Thank you , thank you, thank you!

AGH

Fri, 04 Sep 2009 12:05:33 GMT

chocolate creamy smooth
happy, sated joyful me
melts like blissfulness

AGH

Thu, 03 Sep 2009 12:00:42 GMT

Warner's Bugs Bunny
makes me laugh all day
love that funny hare

I want new and profitable ways to teach art and science just like I do at the Science Museum.

I am perfect, in perfect health, wealth and gratittude. Life is good!

AGH

Wed, 02 Sep 2009 15:37:45 GMT

Silvery blue and sleek
I glide through morning air
on my Schwinn Jaguar

I am so happy and grateful that I work at the museum full time doing the very thing I have been doing all summer.

AGH

Tue, 01 Sep 2009 12:05:45 GMT

Snug, cozy, comfy
bounded by living green life
I love my neighbours

a wish:
I am so happy and greatful now that our house has new siding and gutters.

AGH

Mon, 31 Aug 2009 12:05:30 GMT

three way snuggling
husband, dog, feather pillows
a bit stinky, but warm.

AGH

Sun, 30 Aug 2009 14:01:06 GMT

furry sweetie mine
intelligent thinking
sweeps me off my feet

I just noticed greatful is spelled not great but grate. Must be happiness about grilling.

AGH

Sat, 29 Aug 2009 13:06:07 GMT

Brown and white doga
helps me with my yoga mat
Stinky, licks my face.

OR

Brown and white doga,
soft comfy protection
sleeps at my feet now

AGH

Fri, 28 Aug 2009 12:02:55 GMT

fun and creative
always new and exciting
I love working there.

Today's affirmation: I will change my life for the better using love.

Attitude of Gratitude Haiku

Fri, 28 Aug 2009 04:36:47 GMT

I'm starting a new thing and making some of it public in hopes others will find it. It's an Attitude of Gratitude Haiku. My goal is to create it daily each morning. An act of greatful creation. So. Here are the rules I"m playing by. Please, feel free to add in your own Haiku.

Haiku is a form of Japanese poetry that combine three different lines and a noticeable grammatical break. The break, or kireji, is often replaced with commas or hyphens in English haiku. Haiku usually includes nature and everyday things and situations so don't think too hard about what to use as a topic.

Step 1

Think about a theme for your haiku and write down some of the words that come to mind on that theme.
Step 2

Organize your thoughts roughly onto three lines. First, set the scene, then expand on that by expressing a feeling, making an observation or recording an action. Keep it simple.
Step 3

Polish your haiku into three lines, the first with five syllables, the second line with seven syllables and the third line with five syllables. It may take some time and substitution of words to make it fit.

http://www.ehow.com/how_3336_write-haiku.html

Since it's not morning, I won't write one. Tomorrow on waking, the first one will appear.

Note to self.....

Tue, 25 Aug 2009 16:41:11 GMT

People are queer, they're always crowing, scrambling and rushing about;
Why don't they stop someday, address themselves this way?
Why are we here? Where are we going? It's time that we found out.
We're not here to stay; we're on a short holiday.

Life is just a bowl of cherries.
Don't take it serious; life's so mysterious.
You work, you save, you worry so,
But you can't take your dough when you go, go, go.
So keep repeating it's the berries,
The strongest oak must fall,
The sweet things in life, to you were just loaned
So how can you lose what you've never owned?
Life is just a bowl of cherries,
So live and laugh at it all.

Life is just a bowl of cherries.
Don't take it serious; it's too mysterious.
At eight each morning I have got a date,
To take my plunge 'round the Empire State.
You'll admit it's not the berries,
In a building that's so tall;
There's a guy in the show, the girls love to kiss;
Get thousands a week just for crooning like this:
Life is just a bowl of . . . aw, nuts!
So live and laugh at it all!

Laughing Cooking Woman

Sat, 22 Aug 2009 19:05:51 GMT

Pickles???

Minnie’s Bread & Butter Pickles

4 quarts peeled & sliced cucumbers

2 quarts thinly sliced onions

½ C salt

1 quart vinegar

4 C sugar

1 TBS celery seed

2 TBS mustard seed

1 TBS ginger

1 TBS turmeric

Salt the cucumbers and let them stand for 2-3 hours then drain & rinse

Put the vinegar, sugar and spices in a large pot and bring to a boil

Add the cucumbers and onions and let stand for 30 minutes

Pack loosely in jars

Process 10 mn in boiling water

July 29^,1970. I have no idea who Minnie is, but this recipe was a favourite of ours. Gram would serve these on holidays and all summer long. Gram had a sweet tooth. I always remember there was always sugar in some for on the counter, table and cupboard.

Bread & Butter Pickles

12 cucumbers

6 onions

½ C salt

2 C sugar

2 C vinegar

2 tsp celery seed

2 tsp mustard seed

1 tsp turmeric

1/2 tsp black pepper

Slice the onions and cucumbers

Salt them and let them stand for 2-3 hours in cold water

Drain them, rinse them

Put the sugar, vinegar and spices on to boil

Add the veggies and bring to a boil for 5 minutes

Pack loosely in jars and process for 5 minuses.

July 30, 1970. Gram loved her pickles. There were always some form of pickle in the fridge. When you went into the basement, row upon row of jars marched in succession with many different years. Like most of us, Gram forgot what she had in the basement from one year to the next. The oldest jar I found was pickles from 1970. I think it was about 1980 when I found it.

Brine for Green Pickles

3 gallons of water

1 quart of slat

1 gallon of vinegar

½ pound alum

Keep your sliced cucumbers in this brine, covered until it’s time to make your pickles. Use a large, non-metallic or reactive container. Gram says to use a big crock with a lid. Don’t worry, with that amount of salt and vinegar, nothing will live in there.

Syrup for Green pickles

1 C sugar

1 C vinegar

½ C water

spice to taste (I like about 3 TBS sweet pickling spice)

as much green food colouring as you like

30 July, 1970. Here’s what Gram has to say about it: These pickles were kept in those large stone jars and as you needed pickles, some would be taken out and made up. Lots of work, but good.

Laughing Cooking Woman

Sat, 01 Aug 2009 23:03:48 GMT

Surfin' Hobos

Per person:
1 jumbo scallop
2 jumbo shrimp
1 porto cap
10 green onions, chopped
10 aspergrass spears, chopped
3 pieces of bacon
3 pices of tin foil

fold 2 pieces of tinfoil together and put the third over the seam
Cut your bacon in half and put those pieces in the tin foil
put the shrimp on the bacon
put the scallop on the shrimp
dump the chopped aspergrass on the heap
dump the onions on the heap
top it all off with the cap
seal it up hobo style and drop it on the grill, bacon side to the flame
slow roast it

If you have to serve it with anything, do up some rice in the rice cooker, it's too hot to turn the stove on and anything else kinda ruins the delicacy of the whole thing, tin foil and all.

Laughing Cooking Woman

Thu, 11 Jun 2009 19:31:02 GMT

Sun Choke Fritters

6-8 good sized sun chokes grated and soaked in mildly salty water over night in a glass, non-reactive dish

Same amount of grated parmesan cheese

3 eggs scrambled

¾ C of Gluten Free bread crumbs or smashed crackers

salt & pepper to taste

N Mix it all up in a non-reactive bowl

N Set oven at 350F

N Put a layer of oil in a glass baking dish

N Drop fritters in baking dish at about a half cup at a time, push it down to spread it out a bit to make a round, thick pancake like deal

N Bake until golden and crispy on the out side

N Serve with cream cheese and fruit preserves OR cream cheese and smoked fish

Laughing Cooking Woman

Mon, 11 May 2009 03:13:12 GMT

Pineapple stand up chicken

1 can of pop, empty and clean
1 C of pineapple juice
1 papya or mango cut in thick slices
3 thick slices of ginger, chopped so they will fit in the can
1 roasting chicken
Mrs Dash's Chili Lime seasoning
salt

wash off your chicken and pat it dry
put the ginger in the can with the juice
rub the chicken in and out with Mrs Dash & salt
put the chicken on the can
shove some more ginger and papya/mango under the skin and in any cavities
put it on a metal pie plate
put it in a 500F oven for 20 mn to sear skin
roast at 400 or so until it nearly falls off the can
baste often as the sugars will caremelise

You can do this on the grill, too and it's super great!

Laughing Cooking Woman

Thu, 05 Feb 2009 03:27:07 GMT

Smack & Cheese

6 C uncooked GF pasta (or there abouts)
3 C shredded cheese of your choice
3 C milk
1 chopped onion
1 C chopped turkey ham
1 C chopped chicken leftovers
2 TBS olive oil
salt & pepper to taste

In a large baking dish put the pasta, half the cheese and meat
Sautee onions in olive oil
when onions are tender, add milk and whisk
bring it to a boil, then back off the temperature
add cheese, whisking all the time
when it's mostly melted, dump it on on the pasta and meat
stir it, cover it and bake it covered for an hour at 400
take it out half way through and stir it. Add a bit more water if it's getting dry. Cover and replace
when the pasta is tender, take the cover off and add some more cheese
bake until the cheese is golden on top
remove from oven and let it rest for about 10 mn to absorb any extra moisture
put more cheese on it, this time parmesean. Don't be stingy, it's smack and cheese.

Laughing Cooking Woman

Mon, 12 Jan 2009 04:04:26 GMT

Basic Rib Roast

2-4 # roast
kosher salt
2 dozen crimini mushrooms chopped medium
1 stick of butter
1C Sherry

put the roast in a deep dish baking pan with the fat side up
pour a layer of salt on it
cover dish and put in a 350 oven for 2 hours. Check it every 45mn or so for your level of doneness. When it's done, take it out of the pan to rest on a cutting board at least 15 mn before carving.

While the roast is going, put the butter, sherry and mushrooms in a sauce pan. Bring it to a boil, the pull the temperature back to slow simmer. Cover it and let those mushrooms stew while the roast is going. When you take the roast out, dump any juices the roast left behind into the sauce pan.

If you want a thicker sauce for the meat, add a little flour to the mushroom mix and whisk it until it boils.

Serve meat slices with a bit of the sauce, baked sweet potatoes and oven roasted asparagus with parmesan cheese on it. And if you need rabbit food, radiccio with feta and almond slivers.

Laughing Cooking Woman

Fri, 09 Jan 2009 04:27:57 GMT

Upside Down Shepherd's Pie

1-1.5 Lbs lamb roast cut into chunks (can substitue and stew meat)
2TBS olive oil
1 onion (large if you like them, not if you don't) chopped
4 medium (size of a light bulb) cubed potatoes (skins on if you like them) boiled until very soft and mashable
3 eggs, scrambled
2 TBS butter
1 C cottage cheese
3 medium parsnips, sliced into disks
3 medium carrots, sliced into disks
1/4 C olive oil (yes, again, but it's for something else)
3 TBS gluten free baking mix
2 C broth (meat or veg)
2 C mushrooms
blue cheese crumbles
stilton chees crumbles
asiago parmesan grated
salt, pepper, garlic to taste

Smash the potatoes with the butter, eggs and cottage cheese unitl it's very smooth, adding a bit of asiago to the mix
put it in the bottom of a deep baking dish or 9x13 pan

toss the lamb chunks with 2 TBS olive oil, mushrooms salt, pepper and garlic
lightly brown them
layer them on top of the potatoes
layer of carrots and parsnips
toss in the onions to your pan and lightly sautee them, add a little bit more oil if you have to
layer them on top of the carrots and parsnips
add 1/4 C olive oil and flour to the pan and whisk it constantly
when it starts to bubble a bit, add in the broth and keep whisking it
bring it to a boil, adding a bit of white wine if you like
pour this sauce over the whole thing
bake for 30 mn @ 350
take it out and top with the cheese and put it back in until the cheese is brown on the top
let it stand for about 15 mn before serving