ABC Wednesday Letter " L"

Lure and that is NO LINE… ;)

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Feel free to Join in here!

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Go To Mrs. Nesbitts Place

Fishing has been in my blood for years… This is the first photo of memory… I learned so much from this man; fishing was one of the many skills he offered… Just ask me how to operate a Band saw, or a Table Saw etc… there is so much more… I wish I had listened HARDER…Now.

~~ My Sweetie and I even went Fishing on our Honeymoon… ~~~ OH yes you may laugh…but tiz true… ;) Fisherfolk ~~ BY Robert Service

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I like to look at fishermen And often times I wish One would be lucky now and then And catch a little fish. I watch them statuesquely stand, And at the water look; But if they pull their float to land It's just to bait a hook. ~~ I ponder the psychology That roots them in their place; And wonder at the calm I see In ever angler's face. There is such patience in their eyes, Beside the river's brink; And waiting for a bite or rise I do not think they think. ~~ Or else they are just gentle men, Who love--they know not why, Green grace of trees or water when It wimples to the sky . . . Sweet simple souls! As vain I watchMy heart to you is kind: Most precious prize of all you catch, --Just Peace of Mind.

In terms of recreational fishing, a lure is an object attached to the end of the fishing line and designed to resemble and move like an item of fish prey. The purpose of the lure is to use movement, vibrations, and color to catch the fish's attention to make them bite the hook. Lures are equipped with one or more single, double, or treble hooks that are used to hook fish when they attack the lure. Lures are usually used with a fishing rod and fishing reel outfit. When a lure is used for casting, it is continually cast out and retrieved, the retrieve making the lure swim. A skilled angler can explore many possible hiding places for fish through lure casting. ~~~

History/Methods/Types I happened onto a great sale the other day. 75 % off fishing Lure Christmas ornaments. How Kewl is that! ~~ Here are the ornaments along with my tackle box~~

A Fishing line is any cord made for fishing. Important parameters of a fishing line are its length, material, and weight (thicker, sturdier lines are more visible to fish). Factors that may determine what line an angler chooses for a given fishing environment include breaking strength, knot strength, UV resistance, castability, limpness, stretch, abrasion resistance, and visibility.

Early Developments

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Fishing lines were often constructed from horse hair or silk thread, with catgut leaders. From the 1850s, modern industrial machinery was employed to fashion fishing lines in quantity. Most of these lines were made from linen, silk, and more rarely cotton or flax, sometimes with a waterproofing compound added during line manufacture

These Awesome RED HOOKS…

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well my Sweetie bought those for me last weekend…they are just to neat.

In my Tackle box is a Mini first aid kit and of course hand sanitizer. YUP Laugh again if you wish. Ever since I was a little girl and Daddy would pull those worms apart and there was this ICKKY STUFF…

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YUP I had to have clean hands, Goodness sake what if I wanted to play with my hair… HA HA!

~ ***An aside, I used a knife to cut the worms apart so their insides would not spill over onto my hands… Tee Hee

ABC Wednesday Letter K

OR Every Knight has his DAY! Feel free to Join in here!

Go To Mrs. Nesbitts Place

May I introduce you to MY KNIGHT? About four years ago I happened upon this and thought

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WOW what the perfect Fathers Day gift… ~~

A knight had to follow special laws and this was called chivalry. ~~ Well that is my Sweetie! ~~ These laws were difficult to follow because there were a lot of them. ~~ They had to be well behaved near women. ~~ Well that is my Sweetie for sure! ~~ A knight had to keep his word no matter what the case. ~~ Again that is my Sweetie!

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More at this Link

~~ Knights and Their Armor

The Steps of Knighthood Medieval Recipes ~~ The Middle Ages, Chivalry, & Knighthood ~~ Can you solve this medieval riddle? ~~ Oft I must strive with wind and wave, Battle them both when under the seaI feel out the bottom, a foreign land. In lying still I am strong in the strife;If I fail in that they are stronger than I, And wrenching me loose, soon put me To rout.They wish to capture what I must keep. I can master them both if my grip holds out,If the rocks bring succor and lend support, Strength in the struggle. Ask me my name! ~~ Answer More Riddles HERE! ~~ True stories, fables and anecdotes from the Middle Ages Check out what this Educator and Students Developed!!!

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Kyrene de las Brisas Elementary. Located in Chandler, Arizona.

ABC Wednesday Letter “J”

Go To Mrs. Nesbitts Place

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Jonquil & Jacopo

The END at the beginning ;) Admist the Jonquil's

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Jonquil is the Spanish word for plants of the genus Narcissus.

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The Jonquil is March’s Birth Flower

Many here and I have not planted a one, thanks be to the old farm that has, and STILL produces these flowers …many are double flowered…

Narcissus is the botanic name for a genus of mainly hardy, mostly spring-flowering, bulbs in the Amaryllis family native to Europe, North Africa, and Asia. There are also several Narcissus species that bloom in the autumn. Though Hortus Third [1] cites 26 wild species, Daffodils for North American Gardens[2] cites between 50 and 100 excluding species variants and wild hybrids. Through taxonomic and genetic research, it is speculated that over time this number will likely continue to be refined.[3] Daffodil is a common English name, sometimes used now for all varieties, and is the chief common name of horticultural prevalence used by the American Daffodil Society.[4] The range of forms in cultivation has been heavily modified and extended, with new variations available from specialists almost every year

Then there is...Jacopo

Jacopo is one of the four cat rescues I made last October. Earlier pictures can be seen at: Big Day here October 22, 2007 Wow what a day...A bonny Day October 28 also Stop - Don't Litter! Spay and Neuter on November 14. The pictures shown on this post were taken this weekend.

He is named for Jacopo (Character) from The Count of Monte Cristo (1934) Alexandre Dumas. Jacopo is the smuggler who saves Dantes from the sea right after he is thrown into the waves in the Abbe Faria's body bag. Dantes smuggles with Jacopo for a few months before recovering the Monte Cristo treasure. Jacopo later becomes the captain of Monte Cristo's yacht.

Jacopo is best described as loyalty, and his loyalty is vital to the development of Dantes' character and to the themes. Dantes' faith in humanity has been demolished by his experiences. Meeting Jacopo and receiving his kindness at his moment of escape ensures that Dantes will not be totally lost to bitterness. When Jacopo stays by him throughout, and even offers to share his treasure bounty with Dantes, Dantes realizes that Jacopo is an honest and trustworthy man. Dantes then knows he will be able to get past his vengeance.

ABC Wednesday ~~ letter "I"

Go To Mrs. Nesbitts Place

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Ummm Illuminating this “I”

One Incline near the HASP Last week Hubby and I were walking about and he SPIED Ice on an inclined tree…Snap snap I go

Water draining off the farm pond

There is Indigo, as with these flowers sitting on an Iron stand with an Illuminating lamp that looks like a man with two ducks that as well illuminate.

tee hee how DUCKY

Ummmmmmmmmmm Or the Iris in this bouquet…

Shallots

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But I finally settled down for this: Something about the home that I use frequently…our Cast Iron skillets [one of several]… this weekend I will be re-seasoning them… The one that is often used in my shots of food prep, is a skillet we have had for 36 years…

Radicchio with cannellini beans

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We also have the one skillet my parents had…after re-seasoning; it still produced an excellent product… the fish for Sunday’s dinner. Recipe at the end: ~~~~~~~~

Fe (Latin: ferrum) and atomic number 26. Iron is a group 8 and period 4 element. Iron is a lustrous, silvery soft metal. It is one of the few ferromagnetic elements Cast IRON In the 1800s cast iron cookware enjoyed tremendous popularity. Bare cast iron

The Fish [Tilapia]

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Bare cast-iron vessels have been used for cooking for hundreds of years.[1] Cast iron's ability to withstand and maintain very high temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews like gumbo or Chili con carne. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include making cornbread and pineapple upside-down cake. The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks with a spit employed for roasting.[3][4]

By the 17th century, it was common for a western kitchen to contain a number of skillets, baking pans, a kettle, and several pots along with a variety of pot hooks, and trivets. In the American colonies, these items would commonly be produced by a local blacksmith from iron while brass or copper vessels were common in Europe and Asia. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum to be economically produced.[4]

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History of Cast Iron Cookery

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Cast iron is basically iron that is poured into a mold to create some useful implement. Cast iron pots and pans are made in this way. Pots and cauldrons were originally made from brass because iron could not be worked until furnaces creating heat enough to melt it were invented (about 513 B.C. in China and not until 1100 A.D. or so in England). At this point, pots could be made by making molds out of sand and pouring molting metal into the mold.

The Lemon Vinaigrette

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Cast iron cookware was highly valued in the 18th century. George Washington's mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment. Today cast iron cookware, because of its many qualities, and questions about the health effects of other metals, is experiencing resurgence in popularity. ~~

Cooking with cast iron actually adds iron to your diet, as much as 3 milligrams for every 3 ounces of food cooked. The more acidic the food you cook, the more iron is leached from the pan. Iron is critical to human health, especially that of women and infants. And, as with modern non-stick pans, you need less oil to cook food properly, reducing the use of fats, which can contribute to heart disease and other problems if used excessively.

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Cast Iron Cookery

~ Civil War Cookware

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Black Iron How to Care for Your Cast Iron Skillet [includes recipes] ~~

Sundays Dinner à la our cast iron RE-Seasoned Skillets!

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Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Add the radicchio and sauté until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none

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Episode#: EI1F04Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Bon appétit!

ABC Wednesday Letter “H”

Site: Mrs. Nesbitt runs the ABC Wednesday.

Last week I had the misfortune of getting the FLU and was unable to see the entire “G” pictures you all submitted, I am so sorry. NOW I feel much better and hope to take it all in this week. HASP ~~ here on our property

~~ A metal fastener with a hinged slotted part that fits over a staple and is secured by a pin, bolt, or padlock. ~~ The word hasp, with roots in Old English and Old High German, was used as early as the 11th century to denote both a fastening clasp for doors and a skein of yarn. It isn't known whether the two uses were related. Today, a hasp is a handy piece of hardware used for locking a gate, door, window or trunk. It's built similar to a metal hinge, but has one long, slotted leaf and one leaf that is screwed to the door or surface. The slot passes over a heavy staple that can be padlocked. ~~~ [Middle English, from Old English hæsp, hæpse.] On our Chicken Coop ~~ Picture with more HISTORY OF LOCKS The name of Chubb is famous in the lock world for the invention of the detector lock and for the production of high quality lever locks of outstanding security during a period of 140 years. The detector lock, which is described elsewhere in this work, was patented in 1818 by Jeremiah Chubb of Portsmouth, England, who gained the reward offered by the Government for a lock which could not be opened by any but its own key. It is recorded that, after the appearance of this detector lock, a convict on board one of the prison ships at Portsmouth Dockyard, who was by profession a lockmaker, ad had been employed in London in making and repairing locks, asserted that he had picked with ease some of the best locks, and that he could pick Chubb's lock with equal facility. One of these was given to the convict together with all the tools which he stated to be necessary, as well as blank keys fitted to the drill pin of the lock and a lock made on exactly the same principle, so that he might make himself master of the construction. Promises of a reward of £100 from Mr Chubb, and a free pardon by the Government were made to him in the event of his success. After trying for two or three months to pick the lock, during which time he repeated overlifted the detector, which was as often undetected or readjusted for his subsequent attempts, he gave up, saying that Chubb's were the most secure locks he had ever met with, and that it was impossible for any man to pick or to open them with false instruments. Improvements in the lock were subsequently made under various patents by Jeremiah Chubb and his brother Charles.

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More on the History of Locks

Time Line of Events Chubb & Son’s Lock & Safe Co Ltd For a change lets go to Ernest Hemmingway and Aaahhh ~~ Mojitos!

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About HEMINGWAY

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Here, at the reputed ''birthplace of the daiquiri,'' it's all about Hemingway, with a bronze bust of the author, framed photos on the wall, and a Hemingway-style fish fillet (with steamed vegetables and dressed in a seafood salsa) for $18.

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Hemingway is associated with any number of cocktails, but perhaps none more so than the Mojito. The drink was invented at La Bodeguita del Medio in Havana, Cuba, where Hemingway drank them.The Mojito was born in Havana, and quickly became Ernest Hemingway's favorite drink (although some say he favored the Daiquiri).

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While I did not Make A Mojito instead I made Mojito Chicken and Roasted Asparagus with Almonds Recipe at the end of the Post

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Mojito History You probably haven't had many history lessons that started with pillaging the Caribbean and ended with a delicious cocktail. But that's one of the things that makes the mojito so unique. The mojito may have a trendy reputation outside of Cuba; however, its origins are anything but chic. Amidst the stories floating about, we have unveiled the facts, discarded blatant lies, sifted through half-truths, and concluded that the drink now known as the mojito probably originated in Havana sometime in the late 19th century and gained popularity beginning in the 1930s.

Hoarfrost

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For more pictures check this post:

I shall end the “H” Quest with the BEST “H” in my world My best Friend, my HUBBY!

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Mojito Chicken and Roasted Asparagus with Almonds Copyright, 2006, Robin Miller, All rights reserved Olive oil cooking spray

2 bunches asparagus (2 pounds)

Salt and fresh ground black pepper

1/4 cup slivered almonds

2 teaspoons olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon sugar

1 pound cut-up skinless boneless chicken breasts

1/2 cup fresh lime juice

1/2 cup rum

1 teaspoon finely grated lime zest

1/4 cup chopped fresh mint leaves

1 cup couscous, cooked according to package directions Preheat oven to 400 degrees F Coat a large baking sheet with cooking spray. Arrange asparagus on baking sheet and spray with cooking spray.

Season with salt and black pepper.

Roast 10 minutes.

Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown.

Remove from the oven and set aside.

Meanwhile, heat oil in a large skillet over medium heat.

Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon.

Add chicken and sauté 3 to 5 minutes, until golden brown on all sides.

Add lime juice and carefully, off the heat, add the rum.

Return to the heat and add lime zest, salt, pepper and bring to a simmer.

Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side. Recipe Summary

Difficulty: Easy Prep

Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings Episode#: RM0412Copyright © 2006 Television Food Network, G.P., All Rights Reserved

ABC Wednesday Letter “F”

ABC pictures

Mrs. Nesbitt runs the ABC wed.Each wed its a letter.

Site: Mrs. Nesbitt runs the ABC Wednesday.

Freud Freudian slips or parapraxis named after Sigmund Freud, who described the phenomenon he called Fehlleistung (literally meaning "faulty action" in German. If you really need a pair… Click Here!

With foresight, a couple of weeks ago I KNEW what I would do…FROGS, cause I collect them.

I decided not to because as I was springhouse cleaning the other day I Found my lost Floppy Slippers. With the help of the Fluffy Teddy I got my Sweetie for Valentines DAY here is my contribution for fun find for “F”!

ABC Wed ~~~~~~~ Letter E

Letter E

ABC Wednesday

Site: Mrs. Nesbitt runs the ABC Wednesday.

I got a tad silly this week with this letter, sorry about that…BUT I had sooooo much fun with it… ;) How many Euros ~~~~~~ for an Eggplant with an Eyelash

from Ephesus

asked the Egret

in the Etching?

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GREEK STUFFED EGGPLANT

serves 4

THREE 1/2 POUND EGGPLANTS

1 TEASPOON SALT

4 TABLESPOONS

OLIVE OIL

2 CUPS CHOPPED ONION

2 GARLIC CLOVES MINCED

1/3 CUP MINCED, FRESH PARSLEY LEAVES

3 TABLESPOONS MINCED FRESH MINT LEAVES

3 PLUM TOMATOES,HALVED LENGTHWISE, SEEDED, & CUT INTO JULIENNE STRIPS

1 CUP CRUMBLED FETA CHEESEHALVE

2 OF THE EGGPLANTS LENTHWISE, SCORE THEIR PULP DEEPLY WITH A

SHARP KNIFE, BEING CAREFUL NOT TO PIERCE THE SKINS, AND WITH A

GRAPEFRUIT KNIFE SCOOP OUT THE PULP, RESERVING IT AND LEAVING 1/2

INCH THICK SHELLS. SPRINKLE THE SHELLS WITH SALT AND INVERT THEM

ON PAPER TOWELS TO DRAIN FOR 30 MINUTES.CUT THE RESERVED PULP AND

THE REMAINING WHOLE EGGPLANT INTO 1/2 INCH PIECES, IN A COLANDER

TOSS THE PIECES WITH THE SALT, AND LET THEM DRAIN FOR 30 MINUTES.

PAT THE SHELLS DRY WITH PAPER TOWELS, BRUSH THEM WITH 1

TABLESPOON OF THE OIL, AND BROIL THEM ON THE RACK OF A BROILER PAN

UNDER A PREHEATED BROILER ABOUT 4 INCHES FROM THE HEAT FOR 5

MINUTES, OR UNTI LTHEY ARE TENDER. IN A SKILLET, HEAT THE

REMAINING 3 TABLESPOONS OIL OVER MODERATELY HIGH HEAT UNTIL IT IS

HOT BUT NOT SMOKING AND IN IT SAUTE THE EGGPLANT PIECES, PATTED

DRY STIRRING UNTIL THEY ARE GOLDEN.STIR IN THE ONION AND THE

GARLIC AND COOK THE MIXTURE OVER MODERATE HEAT, STIRRING, UNTIL

THE ONION IS SOFTENED. REMOVE THE SKILLET FROM THE HEAT, STIR IN

THE PARSLEY, THE MINT, THE TOMATOES, THE FETA, AND SALT AND PEPPER

TO TASTE, AND DIVIDE THE FILLING AMONG THE SHELLS, MOUNDING IT.

BROIL THE STUFFED EGGPLANTS IN A LARGE FLAMEPROOF BAKING DISH

FOR 5 MINUTES, OR UNTI L THE FILLING IS BUBBLING AND GOLDEN.

*I’ve made these before they came out really tasty.