Morning Show (439)

Monday, 12 May 2014 07:58

Grace's MOTIVATION Monday

Start doing it ....

The way out of doubt is to do. The way to get beyond discouragement is with action.

Thoughts have a powerful influence on the way you feel and the way you are. Yet deeds have an even more powerful influence.

When you’re doing something positive, effective and meaningful, it’s difficult to be negative. When you’re actively making a difference in life, there’s no energy left for discouragement or despair.

When you want to get your spirits up, get yourself up and get going. Your actions can change life for the better, and that will most certainly change you for the better.

Think of how truly amazing it is that you can make things happen. Then go beyond thinking, and start doing it.

Don’t just wish or dream or complain or worry. Step decisively away from the negative, limiting thoughts with positive, purposeful action.......

More..

FOR MORE MOTIVATION:

Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--

Visit Churchinthecircle.com)

 

Thursday, 08 May 2014 12:08

Cinnamon Raisin Bread

Makes: 1 (1lb.) loaf

Ingredients:

2 tsp. granulated sugar
2 tsp. instant yeast
1/2 cup whole milk, scalded and skimmed
1 tsp. ground cinnamon
1 Tbsp. unsalted butter, room temperature
1 egg
1 cup raisins, soaked in water and drained
2 cups bread flour
1 tsp. salt

 

Take heated milk (no hotter than 100°) and mix in sugar and yeast.  Let sit aside for 5 minutes to activate yeast.

Place yeast mixture into a large mixing bowl.  Add butter, egg, cinnamon, and raisins and mix to combine thoroughly.

Sift together flour and salt and mix into the egg mixture until forms a dough.  You can add more flour if needed.

Allow mixture to proof in a warm dry place until doubled in size.  Preheat oven to 350°.

Knead dough into a greased bread loaf pan and bake at 350° until done.

Cool completely before slicing for French toast.

 

Stuffed Raisin Bread French Toast

Serves 4

Toast batter:
2 eggs
1 cup whole milk
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract

 Cream cheese filling:
1 1/2 cups cream cheese
2 Tbsp. orange juice
2 Tbsp. powdered sugar
1/2 cup orange marmalade

 

In a baking dish, mix together batter ingredients. Set aside.

In a food processor, combine cream cheese mixture until fully incorporated and smooth.

Slice loaf of raisin bread into eight thick slices. With a sharp knife cut half way into the bread horizontally.  Spread cream cheese filling into bread and close back up. 

Dip bread into batter and allow to soak up batter for 5-10 seconds on each side. 

 

Heat a large skillet or griddle with a small amount of butter or non-stick spray.  Cook bread on both sides 2-3 minutes until golden brown.

Serve warm with maple syrup or whipped cream.

This app, from SportsFusion.com, gives you all the headlines about the draft, including picks, at your fingertips.  Long-press on a headline to read the full story; set push notifications for prominent stories; customize your newsfeed with filters (ie "Cleveland Browns"); available videos from YouTube; plus full Facebook and Twitter integration.

Free on GooglePlay

Thursday, 01 May 2014 11:16

Salmon Mousse Canapés

Serves 8

8 oz. smoked salmon
8oz. cream cheese
1 Tablespoon lemon juice
2 teaspoons drained capers
Salt and pepper
16 slices toasted French bread
Fresh dill for garnish

In the food processor, blend together capers, salmon, cream cheese, salt and pepper until smooth.   Adjust to taste.  Cover and chill mousse overnight in the refrigerator.  Pipe or spoon mouse onto toasted French bread.  Top with dill garnish. 

For those of you with a father-in-law who gives directions using old, no longer existing landmarks, this is just the ticket! The Street View feature in Google Maps has been around so long that they have several years worth of data, and now you can see what your neighborhood used to look like! The actual website is google.com/maps. Once you search the desired address, on the bottom right of the screen, there is a little yellow man. Click and drag him to the map. That loads the “Street View”...a view of the address as seen from a car's point of view. A gray box appears in the upper left that shows your address...in that box is a red circle that says “NEW!”. Click on it and be transported back in time!

 

Pottsy and his kids, forever imortalized on Google Street View in 2011

Friday, 25 April 2014 07:17

Spinach and Grapefruit Salad

Serves 6

Salad:
6 cups baby spinach
2 ruby red grapefruits, supremed
3/4 cup toasted walnut pieces
1/2 red onion, sliced thin

Olive Oil Vinaigrette:
Remaining juice from ruby red grapefruit (approx 1/4 cup
4 cloves roasted garlic
1/4 cup Extra Virgin olive oil
salt and pepper to taste

 

Garnish with parmesan cheese flakes

Toss salad ingredients together in large bowl.  Set aside.

In a food processor or blender, blend togeter dressing ingredients and adjust to taste.  Toss with salad.  Sprinkle parmesan cheese flakes on top.

Tuesday, 22 April 2014 05:36

Geek of the Week: Soundscape Recorder

For Earth Day, scientist Bryan Pijanowski wants to record the sounds of the world.  Download the app free from iTunes or Google Play and record three minutes of your surroundings.  The sound files will be sent to the Global Soundscape Database and accumulated over the years, allowing scientists to analyze changes in our sonic environment.  The app also allows you to hear sounds recorded by others around the world.

For more information, go to GlobalSoundscapes.org

Thursday, 17 April 2014 15:22

Spring Pea Soup with Crème Fraiche

Serves 8

3 Tbsp. extra virgin olive oil
1 cup leek, thinly sliced
1 tsp. fresh tarragon
1/3 cup dry white wine
4 cups vegetable stock
1 1/2 lb. fresh spring peas
1/2 cup cooked white rice
Salt, to taste
1/2 cup watercress, chopped
1/2 cup heavy cream
1 lemon, juice only
8 slices of toasted crostini
1 cup crab meat canned, cooked

 

To make the crème fraiche, stir lemon juice into heavy cream and stir to combine well.  Salt to taste, refrigerate until ready to use.

Heat the olive oil in a large saucepan. Add the leek and tarragon and cook over moderately low heat until the leeks are softened, about 5 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the stock and cooked rice and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes. Stir in the watercress.

Working in batches, puree the soup in a blender. Strain the soup through a coarse sieve over another medium saucepan. Season the soup with salt and keep warm until service.

Ladle the soup into small bowls. Swirl in the crème fraiche and serve topped with crab and crostini.

Tuesday, 15 April 2014 06:19

Geek of the Week: Safer Ohio

"See Something...Send Something".  That's the motto of this app that lets you take pictures of suspicious behavior or incidents and send them directly to the Ohio Office of Homeland Security.  It also allows you to request help from the Highway Patrol if you are involved in a non-injury accident or if your car breaks down on the highway.  The app uses your phone's GPS to send a trooper to your exact location.  There is even a button to speeddial 9-1-1.  Free on Google Play and in the App Store.

 

Friday, 11 April 2014 05:55

Rosemary Cheddar Cheese Bacon Scones

Makes 16 scones

 

3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3 Tbsp. fresh rosemary, finely chopped
3 Tbsp. crispy bacon pieces or cooked pancetta, chopped
1 cup extra-sharp Cheddar, coarsely grated (about 5 oz.)
2 cups heavy cream
Egg wash

Preheat oven to 375°F.

In a bowl stir together flour, baking powder, sugar, and salt. Add rosemary, bacon, and cheddar and stir to combine. Mix in 2 cups cream with a fork just until a sticky dough forms. Turn dough out onto a lightly floured surface and knead into a pliable ball. Halve dough and form each half into a round. and cut each into 8 wedges.

Arrange wedges about 1/2 inch apart on parchment paper lined baking sheet. Brush with egg wash.  You will not use all the egg wash.  Bake until golden brown, about 20 minutes. Serve with butter.

 
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