2nd Position Quotes

Of course it’s taken many years to be able to express what’s been inside me. But nowadays I say to people I was born and brought up in a Latvian house in the country of Australia. So I consider that this house has always been a small part of Latvia, there’s always been Latvian traditions, Latvian foods, Latvian language and I’ve always considered that even though I lived in a large city, I lived in a Latvian ghetto. I mentioned the word ‘ghetto’ … which a lot of people consider negatively, but I consider it in a positive sense. I consider myself quite a competent schizophrenic—I am able to be very Latvian and very dinky-di strong. I don’t have any trouble switching hats. - Viktor Brenners, 2nd Generation DP

Not every environment accepts the dream shaping progress you want to put across. Take a second look at what you dream about, be sure it can progress very well where you are; Hiroshima and Nagasaki are not fertile grounds for a farmer’s dream seeds. Go and relocate!

soldier named James A. Miller, of Harpers Ferry, had gotten drunk and shot and wounded his captain. An army court-martial had found him guilty and sentenced him to death by firing squad. Because Jackson was in a position to commute the sentence, a number of pleas for leniency were made to him on Miller’s behalf, including an impassioned one from Jackson’s friend Reverend James Graham. Jackson refused. He upheld the court-martial, and Miller was shot to death by the 2nd Virginia in Winchester on November 6. (It was later learned that Jefferson Davis, more sympathetic than his major general, actually did commute Miller’s sentence, but a messenger bearing his order got drunk and never delivered it.4) The men were learning quickly that, in Jackson’s command, unlike most of the rest of the army, or the army they thought they knew, there would be no bending of the rules. Jackson may have had trouble enforcing discipline in his section room with mischievous, fresh-faced college boys, but he had no trouble doing so in a rough army camp.

The Zuma system resembled a medieval state in which the king or mafia don was owed fealty by mighty barons who paid him tribute and gave him political and military support if needed. Within their own baronies, the barons were almost absolute rulers, exacting tribute from those beneath them and exercising powers of patronage over lower-level appointments. Normally speaking, the king would not interfere with their administration though he did exercise powers of taxation over the whole populace. Only if a baron or his underlings exacted so much tribute as to cause a peasants’ revolt or create major scandal within the kingdom, would the king be forced to act – though naturally, any sign that a baron was no longer loyal to the king would trigger more severe action. The heart of the system was KwaZulu-Natal. Although the ANC there was just as prone to factional feuding as anywhere else, when it came to the crunch it would be bound to support the first Zulu president not only out of tribal loyalty but because of the rich rewards of patronage the province received as a result of its central position. With KwaZulu-Natal effectively sewn up, together with Free State and Mpumalanga, Zuma was invulnerable. Many commentators failed to understand this and, the wish being father to the thought, frequently speculated that the ANC might grow weary of the incessant cloud of scandal which hung over Zuma and decide to eject him, as it had ejected Mbeki. In fact this was quite impossible while the whole weight of tribal loyalty and

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.

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

Can you relate? Being a mom is a tough assignment yet the most important job in the world. No matter what our position was in the world of work outside the home, our title of Mommy is the most challenging.

Also weighing in with generally positive reviews were two notable outside scholars. Richard P. Howard, Reorganized Latter Day Saint Church historian, wrote in the John Whitmer Historical Association Journal praising the volume’s skillful handling of “the complex development of racism, anti-slavery attitudes, anti-abolitionism, and the controversial origins of the black priesthood denial.” He, however, felt that it did “not go nearly far enough . . . to document the interaction between Mormonism and the wider cultural values which tended until the 1960s to legitimate the racist position of the church during all of its previous history.” He also faulted the volume for what he saw as its all too brief discussion of the concurrent treatment of blacks within the RLDS Church—such denomination having had accepted blacks in full equality since 1865. But he concluded that “Saints, Slaves, and Blacks should be a high priority on the reading lists of the scholars, leaders, and members of all institutional expressions of Mormonism.”28

So, despite its contained size, consciousness is able to influence and significantly reprogramme larger portions of the unconscious mind, where our perceptions and feelings are stored. To affect them, we must use the classic way of learning through repetition. If we can transform the deeply rooted negative beliefs and habits into positive ones through learning, the reality, which we will experience, will be adjusted accordingly.

Keep your weak hand up by your face, so that you can easily defend your head if a punch is unexpectedly thrown. Use the weak hand to scratch your head or cheek, brush your hair, wipe your brow, adjust your hat, etc., but keep that hand up. Remember that you will most likely be reacting to an assault, and therefore it will take too long to bring a hand up from your waist to your head to defend yourself against a sneak attack. Cover This block/cover comes from boxing, and is identical to the one taught in my book The Cook Method of the Sap for Law Enforcement and Civilians. The weak (left) hand comes up and brings the hand to the ear as though you are talking on the phone. The upraised elbow and bent arm create a large, strong defense against any type of blow, especially a hook punch, which is difficult to defend against by trying to parry or block with the hand. You can also think of this move as raising the left elbow upward. In close, this shielding move can be used as a strike, hitting the attacker with an upward elbow strike. Train this move by having a partner slowly and lightly swing with his right hand at your head. If you get boxing headgear and gloves, you can gradually increase the speed and power of this strike. It is also possible for your partner to swing at your head using the punch mitts. Hammerfist As the left elbow comes up and the left hand is placed just off your ear, your right hand –which has been resting near your left armpit-- snaps outward, striking with the bottom of the fist. Aim for the opponent's jawline. A problem with punching on the street is that it's easy to damage your knuckles when hitting someone's skull or teeth. The bottom-of-the-fist blow, also known as a hammerfist, is a very powerful blow that can be delivered with little risk of injury to the knuckles or wrist. It has proven itself to be devastatingly effective in the full-contact cage matches of the mixed martial arts. Practice doing both motions at the same time; raising the left elbow up to cover the head while striking out with the right hammerfist. Practice slowly at first, then move to the heavy bag. You can also have a partner with the focus mitts swing the right mitt while holding the left mitt up as a target for you to hit with the right hand. Once you have the form down, make the move explosive. Burst outward with the elbow and hammerfist simultaneously. Snap the hammerfist, bringing it quickly back to the start position. Another tip as you practice this move is to drop your head down, so that your chin and the side of your face are not exposed. With your chin down, the striking right hand and arm will help to shield your head from attacks with the opponent's left hand. This is how you defend yourself when an opponent has surprised you with a flurry of punches –not by trying to block a rain of blows, but by striking while protecting your head.

It may seem unnecessary to learn to evade the knife by twisting: After all, can't you just use your hand or hands to block? The twist may be a last ditch defense. Reality is that you may not detect a knife thrust until the last second, and you may not have time to get your hands in position. Also if your block or parry doesn't work, your evasive body twist is your backup. This body twist was an essential part of my instruction under Master Ed Planas and Grandmaster Maranga. The most deadly knife attack does not travel parallel to the ground in a straight line, but hooks upward like an uppercut, thrusting a blade up under the ribcage. This is devilish to block or parry, so getting the hell out of the way by means of the body twist is your best option. The Parry Once you have the body twist down, the next step is to add a downward parry with the right hand as you twist. Imagine karate chopping downward, not perpendicular to the opponent's forearm, but intersecting it at a slight angle. If you try to chop the forearm at a right angle, you have a very narrow window to intercept the attack. A perpendicular block also places your body in the wrong position. By intercepting the attacking forearm at a slight angle, there is greater opportunity to intercept at several points, and this move meshes with the body twist that presents the left shoulder parallel to the line of attack.

As long as you're wrestling for the knife, the guy with the knife has a HUGE advantage. A solid slap to the side of the head serves the vital role of disrupting the opponent's offensive mindset. As long as he's thinking, “Cut, cut, stab, slash, stab....” you're screwed. A solid thwap! to the side of the head is necessary to create a gap that you can exploit. Although GM Maranga has a different method of creating the gap, he is in total agreement that some sort of interruption is needed, something to jar the assailant out of his attack, or else you'll never succeed in disarming him. From the interview position, twist counterclockwise and swat the side of the opponent's head with the left palm. Coincidentally, this body twist is the same as that used to evade the knife. Like the hook punch, this blow is thrown with torque from the hips rather than movements of the arm and shoulder. Practice this on the focus mitt, with your partner holding the mitt in his left hand, canted upward at an angle. When you strike, do not hit with the fingers or the knuckle joints on the palm, but with the hollow of the palm. Like the elbow, don't push the hand, but whip it through. When you hit the pad correctly, you'll hear a deep, resounding thwap! Putting It All Together Like the first move, practice all of the elements individually, then slowly practice linking them all together. The twist, parry, and slap should all occur in one smooth, explosive movement. Have a partner thrust slowly with a dummy knife while holding the punch mitt in position for the slap. Gradually increase your speed and power. If all you have is these three elements –the twist, parry, and slap-- you've defended yourself and created a gap that you can exploit to get the hell out of there. When a knife is involved, don't be too proud to run.

207, 2nd Floor, 3rd Main Rd, Chamrajpet, Bengaluru, Karnataka 560018 Call – +91 7022122121 VeeralokaBooks provides a diverse selection of books that capture the essence of this vibrant language and culture, serving as a beacon for those wishing to delve into the rich tapestry of Kannada literature. We discuss the significance of Kannada literature, VeeralokaBooks' diverse selection of genres and titles, the advantages of using this platform for your literary needs, and the simple ordering process in this article. Through VeeralokaBooks, come along with us on a journey to learn more about the richness and beauty of Kannada literature. Prologue to VeeralokaBooks VeeralokaBooks is your go-to objective for everything Kannada writing. VeeralokaBooks is a treasure trove for book lovers looking for authentic and diverse reading material. The company has a sincere desire to promote the richness of Kannada culture and language. Background of VeeralokaBooks VeeralokaBooks was established as a modest effort to connect Kannada readers with high-quality literature by a group of avid readers. VeeralokaBooks curates a hand-picked selection of Kannada books to satisfy every reader's preferences, ranging from traditional classics to contemporary bestsellers. VeeralokaBooks' mission and vision are to celebrate and protect the essence of Kannada literature. VeeralokaBooks strives to be a platform that honors the legacy of the Kannada language through its carefully curated collection, with the goal of inspiring a love of reading among Kannada-speaking communities worldwide. The Importance of Kannada Literature Because it reflects the customs, values, and philosophy of Karnataka, Kannada literature occupies a unique position in the cultural fabric of India. It is more important than just words on paper because it represents a legacy that has shaped generations of readers and writers. Cultural Importance Kannada literature not only enlightens, educates, and preserves Karnataka's rich cultural heritage, but it also entertains. Kannada literature reflects the society through its stories, poems, and plays, capturing the essence of Karnataka's traditions, beliefs, and goals. Linguistic Heritage The centuries-old Kannada language and literature represent the region's linguistic diversity and resilience. The fact that Kannada is one of the oldest Dravidian languages exemplifies the enduring spirit of its speakers and the value of storytelling in the preservation of heritage. A Wide Selection of Available Kannada Books VeeralokaBooks takes great pride in offering a wide selection of Kannada books that will please readers of all tastes. VeeralokaBooks has something for everyone, whether you like traditional tales or contemporary narratives, fiction or non-fiction. Selection of Fiction and Non-Fiction From gripping novels and insightful biographies to scholarly works and essays that provoke thought, VeeralokaBooks' collection spans genres so that readers can explore a wide range of Kannada literature topics and styles. Kannada books purchase VeeralokaBooks offers a mix of traditional and modern titles that encapsulate the evolution of the Kannada literary landscape, whether you're looking for the timeless charm of classical Kannada literature or the fresh perspectives of contemporary writers. Benefits of Kannada books purchase from VeeralokaBooks When you buy Kannada books from VeeralokaBooks, you not only get access to a high-quality selection of literature but also help preserve and promote the language and culture of Kannada. Quality Assurance VeeralokaBooks guarantees readers an enriching and satisfying reading experience with each purchase by ensuring that every book in its collection meets high quality standards, from content to printing. Supporting Local Authors and Publishers By purchasing Kannada books from VeeralokaBooks

Conversely, the (social and individual) positive effect sizes for homework and scholastic achievement, calcium intake and bone mass, and self-examination and extent of breast cancer are actually smaller than the effect size for the adverse association of aggressive and antisocial behavior with exposure to violent television and film portrayals. Thus, the media effect sizes stand up quite well when compared with those for other effects whether the focus is on undesired or desirable outcomes.

Because power corrupts, society's demands for moral authority and character increase as the importance of the position increases.

Now it is believed that phytonutrients are actually weak toxins that stimulate the body’s endogenous antioxidants through a stress reaction, much as other positive stressors such as exercise strengthen various systems of the body. In any case, we know that men and women who consume high levels of fruits exhibit higher antioxidant capacities, are less prone to chronic diseases, and live longer.

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,

As we observe the Sabbath, let us remember that it is the sign which heaven has given to man that he is accepted in the Beloved; that if he is obedient, he may enter the city of God, and partake of the fruit of the tree of life. As we refrain from labor on the seventh day, we testify to the world that we are on God’s side, and are striving to live in perfect conformity to his commandments. Thus we recognize as our sovereign the God who made the world in six days and rested on the seventh. The Sabbath is the clasp which unites God and his people. But the Sabbath command has been broken. God’s holy day has been desecrated. The Sabbath has been torn from its place by the man of sin, and a common working day has been exalted in its stead. In the fifty-eighth chapter of Isaiah is outlined the work God’s people are to do. A breach has been made in the law, and this breach is to be repaired. The true Sabbath is to be restored to its rightful position as God’s rest day. The law is to be magnified and made honorable. To those who do this work the Lord says: “Thou shalt be called, The repairer of the breach, The restorer of paths to dwell in.

In response, BEA launched an innovative program to put the company’s experts at the heart of its best customers’ IT organizations. BEA created Global Service Executives (GSEs) who were responsible for all services across education, consulting, and support. A portion of their compensation was based on customers’ ongoing success and full utilization of all purchased products. In addition, a client architect was placed on-site at strategic accounts, reporting to the customer’s CIO. These roles were in position to see customers’ needs from the inside and to help customers create strategy and road maps. Use proactive services to extend

Each sport favors a particular body type. The principle of “form follows function” determines the particular physique that tends to perform best in a given sport or in a given position or role within a sport.

Adams held the position of Officer Commanding the 2nd Battalion, a total of 52 people were murdered, including soldiers, police and civilians.  As a result of those ‘successes’, Adams was promoted, becoming Commander of the IRA’s foremost operational command, the Provisional IRA Belfast Brigade, with three Battalions under his authority. I

From the slap your left hand will come down along the opponent's weapon arm. Rest with your left hand palm on the opponent's right thumb. What you want here is a crushing grip. Master Ed Planas had forearms that seemed larger than my calves, and brutal grip strength, which is key when grappling for a weapon. The right hand now turns palm up and also grasps the opponent's knife hand, in this case at the base of the fist with the fingers digging inside his palm. Step back with your left foot, dropping down as you twist both arms to your left. This creates a powerful outward wristlock. The opponent either goes down or his wrist is broken. By stepping back and down, you also position yourself where he cannot hit you with his left hand or use his left hand to help retain the knife.

By extending both hands, the left hand is in a position to grip the baton in what I call “staff grip,” with both hands grasping the baton at both ends, palm down. In GM Estalilla's terminology, you can now slam, hitting the the opponent with the portion of the baton between your hands. This is also called a “bar strike.” This is potentially a very powerful move, which can be further strengthened by stepping forward with the left foot and slamming, while driving upward from your feet. Practice this strike on the heavy bag. Practice throwing multiple backhand chops, followed by a slam, driving into the bag and pushing it backward. Practice the snapping slam, wherein you burst out explosively to slam the bag, then quickly draw it back in. Train to throw multiple slams in quick, explosive bursts.

Countering the Knife The knife attack is very serious, and easily fatal. Avoid a knife confrontation if at all possible. If you must confront the knife wielder, and are able to do so at a distance, draw both the ASP and the neck knife. You can start with Kick and Draw to get the expandable baton into play while keeping the opponent at bay with a low kick. Your basic strategy is to hit the opponent with the ASP from a distance. His kneecap is a good target, because it is hard to defend and if you damage his knee, it will become difficult for him to close in on you. The knife serves as a backup and a deterrent to keep him from rushing in on you, which is the obvious strategy against someone armed with a stick or baton. In close, you can execute Move 2, striking with the ASP at his forearm as you twist your torso. Hit with the empty hand or slash with the knife. The prison-style knife attack, wherein the attacker grabs and smothers with his lead free hand while repeatedly stabbing with the rear hand, is a simple yet deadly attack that is difficult to defend against. The most effective counter to the prison-style knife attack comes from Ray Floro. First of all, assume the existence of a knife. It is too easy to assume that you are in a fistfight and get surprised when you are stabbed. Many people who are cut or stabbed are unaware of the existence of a knife, and may perceive a thrust as a punch. So don't get surprised by a weapon in an opponent's hand –be looking for it. From the High Backhand Guard chop downward at the opponent's forearm, only add the live hand. Grasp the ASP with both hands in staff grip and repeatedly slam the attacker's forearm. The slams are parallel to the ground, forming a very powerful counter to the upward knife thrust. These multiple slams not only serve as a defense, but as an offense, damaging the opponent's weapon arm. The Vertical Strike From the High Backhand Guard, strike vertically, chopping straight down with the ASP. Like the horizontal chop, the left/live hand follows just behind the ASP as you strike, and retreats with it as you quickly retract it back your original start position in the high backhand guard. The vertical strike can be used to hit targets of opportunity, such as a hand or elbow, but it can also be used to defend against a horizontal attack, such as a swing with a bottle, a slash with a knife, or a kick. Don't think of the strike as a block, but as attacking the opponent's striking arm or leg.

Unveiling the Mysteries of Vedic Astrology Course by Occult Science In astrology, a natal chart, known as a birth chart or horoscope, is subdivided into twelve parts, or "houses." Each house describes particular facets of a person's experiences and personality and represents various facets of life. Here is a list of the 12 astrological houses and what each one represents: 1st House (Ascendant or Rising Sign): This house represents who you are as a person—your identity, physical traits, and how you interact with the outside world. It relates to one's own plans, viewpoints, and early responses. 2nd House: Your money, wealth, financial status, and sense of self-worth are all related to the second house. It also has to do with your morals and what you value in life. 3rd House: Communication, sibling relationships, short journeys, and studies are all related to this home. It includes everyday interactions, education, and your immediate surroundings. 4th House: The roots, home, family, and emotional base are all represented by the fourth house. It's connected to your private life, the past, and your feeling of security. 5th House: Creativity, self-expression, romance, and kids are all connected to this house. Your interests, relationships, and sense of humor are all reflected. 6th House: The sixth house has to do with daily routines, work, health, and service. It defines your routines, duties, and methods for maintaining your physical health. 7th House (Descendant): Relationships, marriage, partnerships, and one-on-one conversations are all represented by this house. It shows your interpersonal relationships and the characteristics you look for in a mate. 8th House: Change, shared resources, passing on, and serious psychological experiences are all associated with the eighth house. It also discusses occultism, mysteries, death, and life. 9th House: Higher learning, philosophy, travel, spirituality, and much more are all represented by this house. It's connected to your values, aspirations, and educational goals. 10th House (Midheaven): The career, reputation, public life, and social status are all governed by the tenth house. It represents your aspirations, achievements, and societal status. 11th House: Friendships, social circles, hopes, and aspirations are all connected to this house. It deals with your goals, relationships, and external support system. 12th House: The twelfth house is symbolic of the hidden, secrets, privacy, and spiritual encounters. It is linked to limitations, concealments, and hidden facets of the world. Different planets will be set up in different houses in everyone's birth chart; these placements, along with the signs they are in, offer insights into different facets of their lives and personalities. Astrologers study these positions to provide unique interpretations and predictions. For More Details: Click Here

Model visual #5: horizontal stacked bars Figure 6.5 shows the results of survey questions on relative priorities in a developing nation. This is a great deal of information, but due to strategic emphasizing and de-emphasizing of components, it does not become visually overwhelming. Figure 6.5 Horizontal stacked bars Stacked bars make sense here given the nature of what is being graphed: top priority (in first position in the darkest shade), 2nd priority (in second position and a slightly lighter shade of the same color), and 3rd priority (in third position and an even lighter shade of the same color). Orienting the chart horizontally means the category names along the left are easy to read in horizontal text.

Mormon Thought, the first appearing in 1969 and the second in 1973. In his 1969 essay “A Commentary on Steven G. Taggart’s Mormonism’s Negro Policy: Social and Historical Origins,” Bush excoriated Taggart for his limited, incomplete research.7 Bush systematically dismantled Taggart’s central thesis that Joseph Smith initiated black priesthood denial in response to Latter-day Saint difficulties in Missouri. Bush supported his refutation with extensive documentation.8 Bush further developed his arguments in a second in-depth Dialogue article entitled “Mormonism’s Negro Doctrine: An Historical Overview” published in 1973. His fifty-seven page essay containing some 219 footnotes constituted by far the most comprehensive examination of Mormon racial policy up to that time.9 Bush’s essay drew heavily from a four-hundred-page compendium of primary and secondary documents compiled over some ten years. Covering the period from the 1830s to the 1970s, Bush’s “Compilation on the Negro in Mormonism” contains First Presidency minutes, Quorum of the Twelve meeting minutes, and other General Authority interviews and writings.10 Bush’s carefully written text found minimal evidence to support the LDS Church’s official position that the priesthood ban resulted from divine revelation—thus contradicting a major justification for its existence. Seeking to undermine its legitimacy and thus prod the Church toward change, Bush summarily dismissed the ban as the unfortunate product of socio-historical forces present in the larger nineteenth century American society. The scholarly studies of Stephen Taggart and especially Lester E. Bush Jr. greatly influenced my own work, which commenced as

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

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

In a hilly, long-course race, your focus must be on “smoothing” the course. The power on uphills must be restricted by gearing down and keeping your power output below your functional threshold power (FTP) (or even lower on longer climbs). The typical newcomer to Ironman-distance racing pushes far too hard on hills, especially early in the race, and pays the price later as high fatigue sets in. •  For short climbs of up to 5 min. duration, athletes should consider an effort ceiling of 90–100 percent of FTP. •  For longer climbs, consider an effort ceiling of 80–90 percent of FTP. •  For all climbs, it is very important to “save some watts” for cresting the apex of the climb. Novices tend to have their highest watts at the base of a climb. The intelligent athlete will have his or her highest watts over the top of a climb and accelerate down the backside. Experienced power users know that higher lactate levels can be cleared during the descent and after the rider has returned to cruising speed. •  On the downhill side, stop pedaling and coast in the aero position when your pedaling cadence becomes so high that you begin to breathe more heavily. If in doubt, coast the downhills so long as your speed is well above your average for the race.

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.