Wednesday, February 27, 2008

haiku


The Rose of Sharon

cradles snow and recalls fields

of summer cotton.


Photo by: Osquer

Friday, February 22, 2008

haiku


I pine for last year's

barbecues, and microwave

last night's leftovers.

Photo by: Osquer

Thursday, February 21, 2008

tonight's dinner


Ham and Havarti with Dill en Croute
suggested by: Bea, modified by: Osquer

1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese

Heat oven to 350.

Separate dough into 4 rectangles; firmly press perforations to seal.

Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.

Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.

Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.

haiku for children


Do you think that the

power in the lines keeps their

little bird feet warm?


Photo by: Osquer

Wednesday, February 20, 2008

haiku (with apologies to Alfred, Lord Tennyson)


In the winter an

old maid’s bitterness darkly

turns to thoughts of youth
.


Photo by: Osquer


"In the spring a young man's fancy lightly turns to thoughts of love." --Tennyson

Saturday, February 16, 2008

haiku


Snow ploughs make mountains

out of parking lot mole hills

that may last 'til Spring.


Photo by: Osquer

Sunday, February 03, 2008

Tonight's Dinner


Photo by: Osquer
Dinner baked by: Osquer

ROSEMARY CHICKEN and BRIE en CROUTE
by: Mary Lou Cook, Fallbrook, CA
©2007 General Mills, Inc.

1(8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary leaves
1 Tablespoon grated Parmesan cheese

Heat oven to 350.

Separate dough into 4 rectangles; firmly press perforations to seal.

Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.

Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.

Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with rosemary and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.


* * * * * * *

This is a yummy and versatile recipe. I've used different cheeses and want to try ham and cheddar next. I may choose an herb other than rosemary for that one. Hmmm. What goes good with ham? --Osquer