The Advetures of Koko and Yum Yum

It's been a few weeks since Yum Yum has joined our family and she is quickly becoming adjusted to her new home. In addition to climbing into the refrigerator and being constantly underfoot when we are in the kitchen, she has picked-up Koko's habit of waking us up at 5:30 every morning. On the topic of Koko, they seem to be getting along better each day; it's fun to watch them chasing around the house. Anyway, here are a few pictures for you to enjoy...





What, you talkin' to me...





Bird-watching can be so tiresome...





Do you see a pattern developing here...

Sourdough Starter Update

I understand that many of you have been waiting with bated breath to find out how my sourdough starter is holding up, so I figured that I would provide a quick update for you. This is also a way of saying that I had nothing at all to write about, so I will just bore you with details that you probably could care less about. Now, since I published my article on How to Make Sourdough Starter (yup, shameless self-promotion), I have had the opportunity to bake over 20 loaves of bread and I am happy to report that the bread is continuing to turn out great and the starter is still chugging along nicely.

Since I have gotten more comfortable with the starter, I have started to experiment a little with what I add to the bread. I have begun to add some granulated garlic to my french breads and at some point, I would like to add sun-dried tomatoes. I have also experimented with using wheat flour. This flour kneads differently than the white flour so, if you decide to use it, please be sure to watch carefully as you add it, because one minute it may look too moist and then BAM, you've added too much.

If you have your own starter, don't be afraid to experiment with it. The worst thing that can happen, is that the bread won't rise and you end-up with flat-bread (great for dipping in soups). Remember, don't skimp on the proofing times (yes, I've done that, too).

One thing though, my bread is very dense and I was wondering if anyone out there would know how I can get more air-holes in my bread (making it nice and fluffy)? Would substituting shortening for the olive oil make a difference? If anyone has any suggestions, please let me know.

Sorry for this strange article, but I have been totally slammed this week and have had very little time to devote to writing.

Removing Dead Links from Your Site

How did I spend my Sunday? Well,with the Vikings vs. 49er's game playing in the background (how did you like the end?), I spent the day removing dead links from my site. Personally, I really find it irritating to go to a link and discover it doesn't work. So, in order prevent my visitors from experiencing this same frustration, I like to go in every few weeks and check my site for dead links and clean them out.

I went in today and was amazed to find about 20 links that did not work. Most were from bloggers who left comments on my site and have since left the blogging world. Now, since Blogger does not allow us to edit our comments, I end up going in and copying the original comment and then republishing it with the following comment: "Edited to remove dead link. Original comment posted on: (I give date and time)." When it happens to be a broken link, I go in and do the same thing, but this time I post it using the corrected URL. Today, I not only had to fix and remove links in the comments, but also in some of my articles. I went in and removed the link, then republished the post.

How do I find these dead links? Well, I use a free link checker I found through my Profit Lance course (yes, I broke down and took the course a year or so ago). Even though it's free, it does a very good job of going through EVERY single link on your site. When you find one that is broken or dead, just highlight the link and right-click on properties. It will then tell you where you can find the link on your site.

If you run into any problems trying to remove the little guys, just let me know and I'll do my best to help you.

Xenu Link Checker

Chocolate Stout Cake

image courtesy of... Bon Appétit

This is a cake I made for a birthday party at my wife's work. I thought it was rather strange to add stout to a cake, but I must say that it got rave reviews at her work. I found this recipe in Bon Appétit magazine. If you wish to see the original recipe, please click on the link to Bon Appétit below the picture.


What you need

Cake

• 2 nine-inch diameter cake pans


• Parchment paper


• Off-set spatula


• 3 ounces unsweetened chocolate


• 2 ¼ cups all-purpose flour


• 2 tsp. baking powder


• ½ tsp baking soda


• ½ tsp salt


• 14 Tbsp (1 ¾ sticks) of salted butter, room temperature


• 1 ¼ cups, plus 3 Tbsp of sugar


• 3 large eggs, separated


• ¾ cup chocolate stout (recommended , if you can find it), regular stout, or porter


• 2/3 cup freshly brewed, strong coffee

Frosting

• 1-pound bittersweet chocolate (54% to 64% cacao), chopped


• 2-cups heavy whipping cream


• 1 tsp instant espresso powder

Putting it together

1. First, get everything together that you will need, because you are going to be very busy over the next 30 minutes, or so


2. Separate the eggs and keep them in the refrigerator until needed


3. Butter and flour both cake pans


4. Line bottom of cake pans with parchment paper


5. Butter and flour the parchment paper


6. Set oven rack to middle of oven and pre-heat oven to 350°


7. Chop the chocolate and place it in a heat-proof bowl


8. Place the bowl over a gently simmering water bath, stirring until melted (be sure to keep the chocolate warm)


9. In a smaller bowl, mix together the flour, baking powder, baking soda, and salt


10. Using a whisk mix the dry ingredients well, then set aside


11. In larger bowl, place the butter and 1 ¼ cups of sugar until it becomes fluffy and becomes pale yellow in color (be sure not to skimp on this part, it should take anywhere from 2-4 minutes)


12. Beat in the egg yokes, one at a time. Beat well after each addition


13. Beat in the melted chocolate


14. Ditto the stout and then the coffee


15. Put the mixer on the lowest setting and add the flour mixture to the chocolate mixture in two increments. Mix only until the flour is just incorporated. You do not want to over-mix at this point


16. Using clean, dry beaters, beat egg whites and the 3 Tbsp of sugar, until you get stiff peaks


17. Fold the stiff egg whites into the cake mixture, 1/3 at a time


18. Pour the batter into the cake pans


19. Place in oven and time for 30 minutes or until a tooth pick inserted in the center of each cake comes out clean


20. When the cakes are done, place on cooling racks for 20 minutes


21. After 30 minutes, take the rear of a knife and score the sides of each cake


22. Invert the cakes onto the cooling racks, remove the pans and the parchment


23. Allow to cool fully

When you have a minute...

The frosting

1. While your cake is baking, we can get started on the frosting. Don't worry, this part is much easier


2. Chop the chocolate and place in a heat-proof bowl


3. Pour the heavy cream in a sauce pan


4. Add the espresso powder


5. Over medium-high heat, bring to a simmer, stirring constantly


6. Pour the cream mixture over the chopped chocolate and let sit for 1 minute


7. After one minute, whisk the chocolate until fully melted


8. cover and let cool in the refrigerator until it is of spreadable consistency (about 2 hours), stir occasionally

Frosting the cake

1. When the cake is cool and the frosting is ready, using a serrated knife, slice the rounded (top) portions of your cakes, so that they are flat


2. Place one cake cut-side down on your platter/plate




• Tip: to keep your platter clean, take some parchment and cut into strips. Place the strips under the edges of your cake. You will need about three pieces of parchment to make sure the entire platter is covered. When you are done frosting, just gently pull the parchment away and marvel at your clean plate


3. Dump about a cup of the frosting on the cake and spread evenly over the top. You will want roughly about a ¼ inch (6-7mm) thick layer of frosting


4. Place the second cake, cut-side down on top of the first


5. Spread the remaining frosting evenly over the top and sides of the cake


6. Cover with a cake dome and store in the refrigerator




• If you are like most of us and don't have a cake dome, just take a very large Tupperware-type bowl and place the cake on the lid (I use a bit of Velcro on the bottom of the platter and on the lid to attach the two; it also keeps the cake from banging around during transport). Then place the bowl over the cake and seal


7. Before serving, let the cake come to room temperature

I hope you enjoy it!

Friday Fotos: 9/25

I have already turned my brain off for the weekend, so I don't know what to write (what else is new). Anyway, have a great weekend and enjoy the pictures...


Great sense of humor...

courtesy of... hahastop.com




We already have two of these...

found at... funnyjunk.com




As if I'm not already afraid of the dentist...

courtesy of... theoriens.com

Paw it Forward

Last week Koko and Yum Yum received a wonderful gift from their friends Isabella, Angel, and Sadie at BeadedTail. They were so excited that they could not wait for me to unpack their goodies, so Koko took the initiative and dove right on in. Little did I know at the time, but there was a wonderful catnip tackle bag buried on the bottom of the box.




Koko and yum Yum investigating their new gift...





Enough looking, immediate action is required...





Here are all the terrific new toys and treats we got.
Koko is playing with the catnip tackle bag...





Hey, that one's mine...





Playtime...





After all, it is a box...




This was the first time that Koko and Yum Yum have really played together, so this gift could not have come at a better time. Once again, thanks to Angel, Isabella, and Sadie for the wonderful treats and toys!

If you would like to participate in Paw It Forward, please leave a comment and I will pick one lucky winner to receive a box of goodies for their pet(s).

How it works:
I send you a box of treats for your pet
You then choose someone to send a box of treats to or you can donate to your local animal shelter.

Thank You to My Advertisers: 9/14-9/20

As of November 2009, I will no longer be with Entrecard, so in order to free-up valuable file space, I have removed the images and contents from this page. I apologize for any inconvenience this may cause. However, I invite you to stop by my main page and see if there is anything of interest to you...

Everyday Living

Koko and Yum Yum

Well, it's been just about five days since Yum Yum was given free-reign of the house and I have to say that she has adjusted quite well. For the first few days, she was still sleeping-off the effects of her surgery, but slowly started to explore. Koko, on the other hand, spent most of those first few days under our bed and when he did come out, he just hissed at her.

Using her feline feminine wiles, she eventually won him over and I am happy to say that they even play together now. Although Koko doesn't appreciate it very much, she just loves to bat at his tail.

Well, I've yammered on long enough, enjoy the pictures...




Yum Yum exploring, complete with laser eyes...





Yum Yum working on my next article...





Tired after checking out her new digs...





Koko and Yum Yum finally make peace...

Friday Fotos: 9/18

It's Friday and once again time for Friday Fotos. I hope you all have a great weekend...



When applesauce just isn't enough...

courtesy of... gypsymagpie2




This is great...

courtesy of...incredimazing.com (Edited to remove dead link)



This answers so many questions...

courtesy of... icanhascheezburger

Attention Etsy Owners Part-Two

I know it may seem too early to mention this, but the holidays will soon be upon us which means that people will soon begin searching for that perfect gift. Why not let that perfect gift be one of your original creations? It is in this vein that, starting in October, I would once again like to do something that I have seen at the BeadedTail. Once or twice a week, I would like to feature a few products from a fellow blogger's personal Etsy shop on my site. I figure that everyone would like to have a little extra advertising and free advertising is even better. So, if you have an Etsy shop, I hope that you will consider sharing a few of your products with us. If you do not own an Etsy shop, but know someone who may be interested, please have them stop by.



Here's how it would work:

• Provide a direct link to up to three products you would like to feature (email me at the address below)


• I will go to that page and capture the image(s)


• I will post the product image and the corresponding link in a post dedicated to your shop


• If someone is interested in your product, they will click the link you provided and be taken away to your site


• I will leave you a message when your site will be featured

I have created a new Email address for you to use, to send me the links and for any questions you may have. Please feel free to contact me at any time.

Everyday Living or if you prefer

the copy/paste method: everyday_living@hotmail.com


So, if you would like to have your shop featured, please send me the information and I will take care of the rest.

Only pertains to Personal Etsy Shops. Family-friendly products only, please.

Thank You to My Advertisers: 9/7-9/13

As of November 2009, I will no longer be with Entrecard, so in order to free-up valuable file space, I have removed the images and contents from this page. I apologize for any inconvenience this may cause. However, I invite you to stop by my main page and see if there is anything of interest to you...

Everyday Living

Friday Fotos: 9/11

Happy Friday, everyone...



Coming to a theater near you...

courtesy of... funnyjunk.com





courtesy of... lolpix.com




Don't they look trustworthy...

courtesy of... icanhascheezburger.com

Back in the Exercise Saddle

After more than a month of not doing my usual exercise routine, last week was my first full week back exercising. You see, I had taken a little "me time" and built a two-tier forty-foot retaining wall. So, after that wonderful vacation, I strapped-on my Total Gym and began anew. Yes, it was almost like starting all over again. Even though I was very active and using my muscles while building the wall, I was not using the same muscles in the way I normally do while exercising (Do you think I can make this sentence any longer or more confusing?).

After the first day back, I was extremely sore, but it felt good (if that makes any sense). The next day, I worked a totally different set of muscles: legs, stomach, and back. Without giving you a boring play-by-play, I will skip forward and let you know that by today, I was basically back to where I left off. Yes, it will take another day or two to get all the way back, but I am getting closer. Although I can't say that I missed not exercising, I do have to say that even though I ache all over, I feel great.

Now, if you need to skip your normal exercise routine for an extended period of time, when you start back up, you might want start a little bit slower than you normally would. Since your body is no longer used to your routine, it will take a little time for it to catch-up. So, if you find yourself not being able to run as far or lift as much weight as you used to, don't be discouraged, because you will soon be running and lifting at your old levels.

My Almost Exercise-Free Day

I'm being lazy today, so I am going to republish an article that I wrote last year. I hope all of you had a great 3-day weekend.





Originally published as Weight for Weight on 11 July 2008. Hope you enjoy...




I'm sitting here writing this article and all the while, I'm being watched. It is an evil force that keeps my mind from writing. It keeps calling to me and mocking me for not doing what I should. I try to ignore it, but it's like that song you hear on the radio and just can't get out of your mind. I can't escape it. It's like a mantra I cannot ignore. It is..........my exercise machine.

Yes, it's my Total Gym. I have it in the living room only a few feet from me, because there isn't room for it in anywhere else. You see, I decided not to exercise today because I just don't feel like it. But I am in such a routine, that I feel REAL guilty if I skip a day. I know it won't hurt to not workout ONE day, but I can't escape this guilty feeling. I keep thinking that if I would have exercised like I usually do, I would be done by now. Don't you just hate that!

As I sit here, being taunted, I look at the clock and tell myself that I could be done by the time this TV show is over. Well, the show's over and I'm still sitting here. Oh well, I'm just going to get it over with. This procrastination is getting me nowhere.

Have you ever felt like this? It is surprising, that every time I come across a problem or roadblock in my fitness regime, I discover that I am not the first to experience it. I am not alone in this and neither are you. We can get through this together. Hang in there. I know I will.

Well, let's burn some calories.

Thank You to My Advertisers: 8/31-9/6

As of November 2009, I will no longer be with Entrecard, so in order to free-up valuable file space, I have removed the images and contents from this page. I apologize for any inconvenience this may cause. However, I invite you to stop by my main page and see if there is anything of interest to you...

Everyday Living

Racks for Your Wine Glasses

It seems to be a universal problem, that there is never enough room in our kitchen cabinets. I am constantly on the lookout for different places to store things. Of course, the dishes and glasses have their rightful places, but there are many other things that can find another home. The problem is: where to put the stuff? In my constant search for more room, I noticed that one thing that takes-up an entire two cabinets above our refrigerator are the wine glasses. Now, if I can find a place to put these, I can free-up two whole cabinets and, in turn, get some stuff off of our counter top.

So, to begin my search for a proper storage place for these glasses, I once again went onto the Internet and began looking for a solution. After wading through the usual flotsam that shows up on any search, I discovered some wine glass racks that seemed likely to solve my problem. They would get the wine glasses up and out of the way and it would also make it much easier to reach them when needed. You see before in order to get the glasses, I would have to get a step stool to reach over the top of the refrigerator and into the cabinet. Now, whenever the occasion calls for it, I will be able to just reach over and grab them.

Now that I know what I need, I still need to decide which style to have. There are the kind that you can mount under the kitchen cabinets, which can be very handy. However, if you decide go this route, you need to make sure you have enough clearance under your cabinet for the glasses. Since this would be an issue for me, I decided to look into a hanging wine glass rack. This way, the glasses would be up and out of the way and I would not have to worry about breaking them with something from our counter. While initially looking at these racks, I was concerned that I may not be able to use this style, because we do not have a flat kitchen ceiling, but rather a vaulted one. But then I noticed that some of these hanging racks are attached to the ceiling by chains. So, whether you have a flat ceiling or a vaulted one, you can use this style of glass rack.

If you do decide to go the ceiling rack route, you need to take care when installing it. In order to prevent any nasty accidents, please be sure to install your rack in the studs. If you are unsure or if you are uncomfortable doing this, you can always hire a handyman to do this for you (please check with your local Better Business Bureau in order to find a reputable one). Although I have concentrated on ceiling racks, there are many other styles of glass racks from which to choose. There are under the shelf models, there are under cabinet models, and there are also the portable entertainment carts. These actually act as mini bars where you can store your wine and your glasses and roll them to where you need it. This is perfect if you have a pool or if you have an entertainment room which is far from your kitchen.

Whether you entertain on regular basis or you are like me and only do so a few times a year, these glass racks are a great way to free-up your valuable cabinet space while still giving you easy access to your wine glasses. I know that this will allow me to move some items off my kitchen counter and into the cabinets. Once my counter is clean again, I plan to take a picture of it. You see, for some strange reason every time I clean the counter, it only stays clear for a day or two, before the counter gnomes return and pile more stuff onto it.

New Addition to the Family

I just wanted to share a photo (taken with a cell phone) of our newest family member, Yum Yum. My wife and daughters went to the Humane Society today and as they were looking at kittens, a lady who fosters cats came through the door with this kitten, her litter mates, and her mother. Needless to say, they immediately fell in love with this 4 month old Siamese kitten and she will be coming home on Sunday. The pink mark on her head is to let others know that she has been adopted. Of course she will have to be kept separate from Koko for a few days, but we hope in the long run that they will get along great. Finally, after 8 years, we have the complete set....Koko and Yum Yum!! (The names of the Siamese cats in The Cat Who...series, by Lilian Jackson Braun)

A New Fitness Site

I am honored to announce that I have been asked by Mountain Woman from Red Pine Mountain to co-author a new blog, which will focus on becoming fit through movement. We are not talking about jogging 20 miles a day, but by starting out slowly and building endurance. Exercise can take many forms and we will be discussing the various types of activities you can do. We also want to make it a point to offer help and advice for those who need it. We have both been through the dense weight-loss jungle and we would like to be your guide.

So, I invite you to stop by Get Moving with Mountain Woman and tahtimbo for a visit and if you know of anyone who is on a diet or is thinking of losing weight, please have them stop by.

Friday Fotos: 9/4

It's finally Friday and its been quite week. Hope you all have a great 3-day weekend...



Cookies are important to me...

courtesy of... pyzam.com




Great imagination...

courtesy of... greatfunnypictures.com



A point to ponder...

courtesy of... icanhascheezburger.com

Canning Your Salsa

(I forgot to get a picture when they were on the kitchen counter and I am too lazy to drag them out again).

The following is the procedure I use to can my salsa. The processing time that I use is for an altitude of 2,700 feet. Processing times will vary depending on your altitude, so if you are unsure, please contact your local agricultural extension office for more information. Here is a chart to help you... MSU Extension Processing Guide

What you need

• Water canner



• Mason jars w/seals and rings


• Jar lifter




• Your salsa, of course

what to do

1. Fill the canner with water and begin to boil


2. Make sure to wash all your jars and lids


3. Turn the oven on low and store your jars there (it will keep them warm)


4. Fill small pot with water and add lids


5. Put heat on low (you do not want to boil the water...just a low simmer)


6. Get a big pot (8 quarts or larger) and add your salsa


7. Heat to boil


8. Boil for 20 minutes


9. After 20 minutes, remove from heat and begin filling your jars


10. Fill jars with salsa, but leave about 1/4-1/2 inch space from top


11. Place lid on jar on get ring and tighten lid


12. Repeat until all the salsa is in the jars


13. Once the water in the canner is boiling, put your jars in and cover with lid


14. Once water boils again, set timer for 55 minutes


15. After 55 minutes, remove jars to cool


16. Repeat procedures for any remaining salsa


17. As the jars cool, you should hear the lids "pop" as they seal


18. If you have any jars that do not seal, consider that jar "fresh" and use within a week or so

My Salsa Recipe

Once again the tomatoes have invaded our home. From the time of only having one or two available to use, we now have 30-40 that are ripe and ready to go (what you see in the photo is less than half of the tomatoes we used). So, what to do with them all? Well today, I plan to make a few batches of salsa, but later harvests will be used for soup, tomato base, and just plain canning. This recipe is for a very large batch of tomatoes, if you have a much smaller harvest, you will need to halve or quarter this recipe. Now, on to the recipe...

What you need...


• 30-40 tomatoes (comes out to around 8 quarts)


• 3 batches of green onions (12-15 individual plants)


• Approximately 36-40 ounces of roasted Chile peppers (the cans come in various sizes, so we get a 28 oz can and a 12 oz can. You can add more or less, depending on your preferences) (We use mild peppers, but you can use hotter ones if you wish)


• 1 cup of white distilled vinegar (5% acidity)


• 1 tablespoon pickling salt

What to do...


1. Core the tomatoes




• Doing it now is much easier than doing it after you have removed the skins. If you are unsure of how to do this, I have provided a short guide for you... How to Core Tomatoes


2. Remove the skins from the tomatoes




• If you are unsure of how to do this, I have provided a short guide for you... How to Peel Tomatoes



3. Cut the tomatoes into fourths and than eighths (you want to end-up with average-sized chunks)





• Tip: You will notice that the cutting board is resting inside a baking dish. This is to contain the vast amount of tomato juice that is released while cutting


4. Place chopped tomatoes in a Large bowl


5. Thinly slice the green onions and add to tomatoes


6. Dice the chilies and add to tomatoes


7. Add vinegar


8. Add salt


9. Mix well

If you are only interested in making a fresh salsa and plan to use this entire amount within a week or so, than you are done. The flavors will intensify over time. You can also do this step a day before the actual canning process; just keep the salsa covered and in the refrigerator.

If you plan to can the salsa, I will supply the instructions I use in my next article... Canning your Salsa