Jasminebed
Closer to 100 than Birth

For the record, I was dancing before Ellen.

My resolution for the millinium was do dance more, and I've slipped quite a bit in recent times.

I'm no ballerina, or chorus line gal, but I love to dance, and I dance for me and the music. If the music moves my body, it's good for me, and in the interest of my health, I'm trying to get back to 3 minutes 7 times a day. I have breathing problems, but when I dance I dance all out.

I was the first in a stadium

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For those who don't know, butter tarts are a Canadian treat, something like pecan pie, without the pecans. While these squares lack the liquid ooze that make a great butter tart IMO, they also lack the fuss of making pastry and pre-baking tart shells.

There's a great CBC radio discussion of this great bastion of Canadian cuisine. Take a listen here:

http://archives.cbc.ca/lifestyle/food/topics/1371-8373/

Butter Tart Squares

1/2 cup cold

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This was simply too good not to share:

One 3 lb boneless pork loin roast

Two slices whole grain bread, crusts trimmed

2 tbsp butter
3 large shallots

3 peeled apricots, or 6 halves canned apricots
a few dried cranberries (optional)
2 tbsp butter
3 large shallots
1/2 tsp Italian herb seasoning
1/4 cup chicken stock or chicken bouillion

Salt and Pepper to taste

Cut bread

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Originally Posted by Jasminebed

Invented this one for a friend that needed a swanky appetizer for her potters guild open house.

8 oz cream cheese (or goat cheese if you are richer than me)
8 oz smoked salmon ends
2 oz capers
Freshly ground pepper and a squeeze of lemon

1/2 package of phyllo pastry, thawed
4-6 oz melted butter
a couple of tablespoons of grated parmesan cheese


24 stalks of large asparagus, trimmed of woody ends
4 oz bottled

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Couscous are actually a tiny pasta. Ready in 5 minutes, they can be substituted for rice as a quick side.

1 cup couscous
6 or 7 dried apricots diced
1/4 cup shelled roasted salted pistachios

1 cup orange juice with a chicken bouillion cube added.

Place couscous, apricots and nuts in a deep bowl. Microwave orange juice and bouillion cube until boiling, stirring to dissolve. Pour over couscous, and cover bowl with a plate. Let stand five

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