1st Position Quotes

It may be laid down as a primary position, and the basis of our system, that every citizen who enjoys the protection of a free government owes not only a proportion of his property, but even of his personal services to the defense of it.

So off had gone John to the wars again. But he had not remained for long in the position of a humble volunteer. Colonel Clifton, commanding the 1st Regiment of Dragoons, no sooner heard that Crazy Jack was back then he enrolled him as an extra aide-de-camp.

Your dreams can change the environment which was not conducive for it at first! However it is a good initiative for the dreams that would change one society to be nursed in another environment, before being transplanted to strive in its original environment for the change process to begin!

With the onset of successive days of high winds and snow blizzards, the battle of Ypres faded away, leaving both sides to hold their blood-soaked positions. The most significant territorial outcome was that the Germans had gained the high ground along the Messines ridge, and held it until June 1917. But they had suffered 80,000 casualties around Ypres, many regiments losing two-thirds of their strength or even more. A German wrote home: ‘I have been living through days that defy imagination. I should never have thought men could stand it … Our 1st battalion, which has fought with unparalleled bravery, is reduced from 1200 men to 194. God grant that I may see you again soon and that this horror may soon be over.’ The writer was fortunate enough to be taken prisoner soon afterwards.

They waited in position, bayonets fixed, on the morning of July 1st, and listened to the mines go, on schedule at 7.25 a.m. In the distant village of Fricourt, the church bell rang clamorously as the tower collapsed. The weird sound unnerved the men as they waited in their trench, as if the clanging of the bell were the terrible gabble of their own mute fear. Then the whistle went, and they surged forward, over the top into a world of noise. There was no logic that carried Perceval Lucas forth as he ran on those strong, lean legs of his; no discernible path that had taken him from his garden by the stream at Rackham Cottage to one of the bloodiest battles in human history, there on the upper reaches of the River Somme. The following morning, his company entered the village square, and kicked away, underfoot, the stone fragments of saints. The church was a smoking stump, and they saw that its bell-tower had crushed two houses as it fell. Cows wandered the streets, mad and fevered with not having been milked.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

Major General Leonard Wood Leonard Wood was an army officer and physician, born October 9, 1860 in Winchester, New Hampshire. His first assignment was in 1886 at Fort Huachuca, Arizona where he fought in the last campaign against the fierce Apache warrior Geronimo. He was awarded the Medal of Honor for carrying dispatches 100 miles through hostile territory and was promoted to the rank of Captain, commanding a detachment of the 8th Infantry. From 1887 to 1898, he served as a medical officer in a number of positions, the last of which was as the personal physician to President William McKinley. In 1898 at the beginning of the war with Spain, he was given command of the 1st Volunteer Cavalry. The regiment was soon to be known as the “Rough Riders." Wood lead his men on the famous charge up San Juan Hill and was given a field promotion to brigadier general. In 1898 he was appointed the Military Governor of Santiago de Cuba. In 1920, as a retired Major General, Wood ran as the Republican candidate for the presidency of the United States, losing to Warren Harding. In 1921 following his defeat, General Wood accepted the post of Governor General of the Philippines. He held this position from 1921 to 1927, when he died of a brain tumor in Boston, on 7 August 1927, at 66 years of age after which he was buried, with full honors, in Arlington National Cemetery.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

Habits are as follows: Habit 1: Be Pro-active – I thought of a Bee that is a pro-golfer. That picture should be enough to trigger habit 1. Habit 2: Begin with the End in Mind – The brain is running a race, and looking at the end in mind. Habit 3: Put First Things First – the man is in 1st position, putting first things first. Habit 4: Think Win/Win – the two trophies show that everyone wins with win/win. Habit 5: Seek First to Understand, Then to be

Before leaving, Jackson assembled his brigade to bid them this farewell: “Officers and Soldiers of the First Brigade: I am not here to make a speech, but simply to say farewell. I first met you at Harper’s Ferry, in the commencement of this war, and I cannot take leave of you without giving expression to my admiration for your conduct from that day to this, whether on the march, the bivouac, the tented field, or the bloody plains of Manassas, when you gained the well deserved reputation of having decided the fate of that battle. “Throughout the broad extent of country over which you have marched, by your respect for the rights and property of citizens you have shown that you were soldiers, not only to defend, but able and willing to both defend and protect. You have already gained a brilliant and deservedly high reputation throughout the army and the whole Confederacy, and I trust in the future, by your own deeds on the field, and by the assistance of the same kind Providence who has heretofore favored our cause, you will gain more victories, and add additional luster to the reputation you now enjoy. “You have already gained a proud position in the future history of this, our second war of independence. I shall look with great anxiety to your future movements, and I trust that whenever I shall hear of the 1st Brigade on the field of battle it will be of still nobler deeds achieved and a higher reputation won. “In the Army of the Shenandoah you were the First Brigade, in the Army of the Potomac you were the First Brigade, in the 2d Corps of this army you are the First Brigade; you are First Brigade in the affections of your general, and I hope by your future deeds and bearing you will be handed down to posterity as the First Brigade in this, our second war of independence. Farewell!”[21] As it turned out, this moving speech was premature in its deliverance, because just one month later, after witnessing the deplorable troops over who he was to command, Jackson called for his old brigade to reinforce him in the Valley. An

Missing the call that your positive dreams send you like a gift in a multimedia message download to your brain like a neuronic pathway trailer, is nearly =quivalent to a declined response when your dreams give you ( term I author) a 'clueprint' for action 1st, then you fail to return to respond to that dream call. And what if those dream calls signal a time-sensitive response from you... requiring more immediate action...yet your default choice to ignore, forget, delay or lack a dream call response - are throwing off the very people, places and even actionable purposes the dream call is all about. Consider that dream call as an appointed time where your dream was meant to come to life and shine its brightest. If I were you and I could see the dream ring in...I'd put everything I know aside to answer that call with actionable priority.

If you've been hoping to catch a concert by Cristian Castro and Natalia Jimnez, now is your chance! Check out the information below to find out when and where they're performing next. Besides, you can also find information about Cantautoraespaola and its cost. Here is the schedule of upcoming concerts, along with the cost of tickets. The next concert date for Cristian Castro and Natalia Jimnez is Apr 30, 2022. Concerts If you've always wanted to see a concert by a Latino singer, then the next Cristian Castro and Natalia Jimnez concert is just around the corner. This concert is happening at the United Palace Theater in New York, NY, on Sat, Apr 30, 2022 at 8:00 PM, you can buy tickets at Boletosexpress.com by clicking here. There are currently 572 tickets available for this event. It will be a very fun night for fans of Latin music. Tour dates Cristian Castro and Natalia Jimnez will be performing three concerts in the United States. The concert series will begin on April 29th and will run through May 1st, tickets for April 29th can be purchased here. For the concert of 1st May buy events tickets from boletosexpress.com. The concerts will include many of the artist's most popular songs. The artists' artistic entrepreneur, Felix Cabrera, announced the tour earlier this month. He stated that the public has responded positively to the news. You can purchase tickets to the show by visiting the official website of the concert series.

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

WATCH THAT QCD POSITION! While I was writing this book, I hosted a lighting seminar for neophyte photographers using cameras of all breeds, and out of 30 photographers in two sessions, no fewer than four Canon shooters were having trouble setting the aperture when using the Manual exposure mode I was having them use while working with studio flash units. (Each of them rarely used Manual.) All four had accidentally set the QCD switch to Lock (if they were 7D owners) or to the On (only) position (if they were 50D or 40D users), disabling the Quick Control Dial. I expect that this happens more frequently than I suspected, so I’m calling it to your attention once more in these two sidebars.

Your memoirs captivated my attention to thinking of our current duplicitous educational system; the methods that schools are teaching young adults, to the growing number of suicidal and shooting cases in learning institutions. If I may, I’ll like to request your permission to administer a human behavioral study on your adolescent life. This is a simple study which entails me asking you questions through our regular correspondence so I can better understand what’s going through your mind when you were inducted into the Enlightened Royal Oracle Society and subsequently your services in the various Arab Households. Although I am familiar with the ancient Greco Roman pederasty ideology, I am beginning to excogitate if there are valuable merits, to this form of mentorship between an erastês and an erômenos. In your memoirs you mentioned that your secondary school education derived from this ancient practice. Obviously your positive experiences had made you a balanced and well-rounded man of the world. Let me know your thoughts if you are interested in this research? I’ll continue reading your weekly blogs and wish you the very best in the soon to be published Initiation, the 1st of your five books memoir. My spirits are uplifted when reading your correspondence. Keep them coming, my friend. All the best! Dr. A.S.

TICKLED PINK LEMONADE COOKIES Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces,

Our main danger lies in being drawn into Belgium for political reasons to support the Belgians, instead of holding positions we have been preparing.

North Node Aries in 1st House: You are encouraged to leave your private partnership comfort zone to take great adventures in public, or at least try to be assertive and brave. With your north node Aries in 1st house, you are destined to show your true color and dare to be yourself. Gone is the diplomatic and tactic strategy in the sphere of partnerships. This time, life seriously challenges you to be the first, to do with your ego and act according to your impulse by following your dream for all things that you never dared to think about, especially when you were in your childhood, where past life experiences' influences were still quite strong on your collaboration-oriented mind. North Node Aries in 1st house put your Aries soul energy on the front line of your life. It is important to display Aries's potential in public to practice and foster your positive energies in the process of your spiritual growth.

PRAJNĀPĀRAMITĀ SŪTRAS The Prajñāpāramitā sūtras, or Perfection of Wisdom sūtras, are a body of self-consciously related works dealing with the subject of the new prajñā, or wisdom, taught by the Mahāyāna. Instrumental in the origins of the Mahāyāna itself, some texts from this category are among the earliest Mahāyāna sūtras, probably originating in the 1st century BCE. Four phases have been identified in the growth of this body of texts:122 (a) 100BCE–100CE: the Ratnaguṇasaṁcayagāthā and the Aṣṭasāhasrikā (8,000 lines). (b) 100–300CE: a period of elaboration that produced versions in 18,000,25,000, and 100,000 lines (and possibly the Vajracchedikā). (c) 300–500CE: a period of condensation, producing, among others, the Heart Sūtra (although there is some evidence to suggest that this particular text was originally written in Chinese and then translated back into Sanskrit.123) (d) 500–1000CE: a period producing texts showing Tantric influences. The sūtras themselves offer no elaborate philosophical argument – just the assertion of the true way of things, which is that nothing has ultimate existence, not even the purportedly real dharmas of the Abhidharma analysis. A characteristic device of these sūtras is the creation of paradoxes by switching between the conventional and the ultimate perspectives. The Perfection of Wisdom sūtras, and their dharmaśūnyatā position, were not accepted by all the adherents of the Bodhisattva Path.

Agriculture determined this yearly cycle, which would make March an excellent choice for the start of a new year. The god Mars gave the month its name. This Mars, however, was not the god of war but the divine guardian of fields.9 Yet ancient sources also declare that January was, since earliest times, the year’s 1st month. The easiest explanation would be that a 12-month solar cycle was grafted onto a 10-month seasonal system, which itself might have replaced a lunar system of marking time.10 The 2 months that were introduced were January and February, by first assigning them to eleventh and twelfth position and later moving them to first and second place. The original introduction happened in the sixth century BCE when Rome was in Etruscan hands, and the later change occurred in 153 BCE at the latest, when the beginning of the new and civil year was moved from the Ides of March to the Kalends of January.

Most of the “differentiating stuff” happens early in an NBA game; ninety-five percent of 50-win teams have a positive 1st-quarter differential, but not a single 30-win team has one. Of all the quarters, the 4th quarter actually features the least amount of differentiation in an NBA game.

Trajectory....starts with the 1st three letters of my name. I take personally the counsel I give others. So I'm sharing this today: Know your steady position and purpose, your next play shouldn't be no game!

Q. as President on your 1st day what would you do? A. Executive Orders to end all private election financing; end the electoral college; replace the two party system with a three party system and rebrand all three based upon positive values. How about you?

Only a few clouds marred an otherwise clear warm day in New York City. School had just let out in the spring of 1951 and the thought of having the summer off was suddenly shattered by knowing that I would have to go to work washing dishes at my uncle’s restaurant. In my family, there was no such thing as a summer vacation. The only allowance I ever received came from having a job. Well, that’s not completely true, as an aunt would sometimes slip me a few bucks when my parents weren’t watching. Even as children when we were in grade school, my brother Bill and I had to work. Aside from shining shoes at local taverns, we did many odd jobs. This would not be the first time I worked for my uncle. During the last Christmas break, I worked as a “pearl diver” at my uncle’s restaurant on 86th Street and 1st Avenue. It was always on a holiday or during the Christmas season that he needed me to cover for the employees who wanted time off. In the days before mechanical dishwashers, pearl divers made certain that there were always more clean dishes than dirty ones. During the rush hours, this could be a challenge, but I had it down to a science. You might say that I was a professional! One day, I arrived at work and discovered that I was the only one there. That promoted me to the exalted position of chief cook and bottle washer, as well as the counter man!

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

One of his first acts, however, was virtually to convert that democracy into a dictatorship! Granted that he still was responsible to a Parliament, and granted that he still formed part of a Cabinet; yet his personality was such, and the power he acquired adequate, to place him in a position where both parliament and Cabinet were only minor inconveniences to be humoured occasionally, but which he held in the palm of his hand, able to swing both of them at his pleasure.

TICKLED PINK LEMONADE COOKIES Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it)

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

With your north node Aries in 1st house, you are destined to show your true color and dare to be yourself You are encouraged to leave your private partnership comfort zone to take great adventures in public, or at least try to be assertive and brave. With your north node Aries in 1st house, you are destined to show your true color and dare to be yourself. Gone is the diplomatic and tactic strategy in the sphere of partnerships. This time, life seriously challenges you to be the first, to do with your ego and act according to your impulse by following your dream for all things that you never dared to think about, especially when you were in your childhood, where past life experiences' influences were still quite strong on your collaboration-oriented mind. North Node Aries in 1st house put your Aries soul energy on the front line of your life. It is important to display Aries's potential in public to practice and foster your positive energies in the process of your spiritual growth. Speak and do more, being enthusiastic when addressing the public will bring you fulfillment joyfully.