Recipe Tuesday...Ice cream pie with warm Blueberry sauce

We have a berry theme going on today. Nothing says summer like berries.

Quote of the Day...
“One must ask children and birds how cherries and strawberries taste.”
―Johann Wolfgang von Goethe

Strawberry Fields Forever - The Beatlez

Ice Cream Pie With Warm Blueberry Sauce

James Baigrie

Makes 4 servings

Hands-on Time: 0hr 40m

Total Time: 1hr 25m

This recipe is: Kid Friendly

Ingredients

• 1 store-bought refrigerated piecrust (such as Pillsbury)
• 2 cups fresh blueberries
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 2 pints vanilla ice cream
• special equipment: four 4-inch tart pans

Directions

1. Heat oven to 375° F. Coat the bottom and sides of the tart pans with cooking spray, vegetable oil, or butter.

2. Divide the piecrust into 4 portions and roll them out so they're slightly larger than the pans. Press the dough into the pans. Run a rolling pin over the tops to trim the excess dough. Line the dough with parchment paper or foil, fitting it up the sides. Fill with pie weights, dried beans, or uncooked rice. Place the pans on a baking sheet and bake for 10 minutes. Remove the weights and paper and let cool.

3. Meanwhile, in a saucepan, over medium heat, cook the berries, sugar, water, cornstarch, and cinnamon until the sauce thickens slightly, 5 to 6 minutes. Remove from heat and cool slightly. Remove the crusts from pans and transfer to serving plates. Place 1/2 pint of ice cream in each tart. Spoon some sauce on top.

Tip

If you don't own small tart pans, make one large pie using the same recipe.

Nutrition Per Serving

Calcium 180.79mg; Calories 540.55; Calories From Fat 42%; Carbohydrate 75.69g; Cholesterol 58.08mg; Fat 25.13g; Fiber 3.04g; Iron 1.07mg; Protein 6.55mg; Sat Fat 10.53g; Sodium 311mg

Real Simple, August 2005

Poetic Mondays

Quote of the day:

“Weekends don't count unless you spend them doing something completely pointless.”

―Bill Watterson

Song of the day:

Super Duper Love - Joss Stone

A Little of Emerson today

Song of Nature
by Ralph Waldo Emerson

Mine are the night and morning,
The pits of air, the gulf of space,
The sportive sun, the gibbous moon,
The innumerable days.

I hid in the solar glory,
I am dumb in the pealing song,
I rest on the pitch of the torrent,
In slumber I am strong.

No numbers have counted my tallies,
No tribes my house can fill,
I sit by the shining Fount of Life,
And pour the deluge still;

And ever by delicate powers
Gathering along the centuries
From race on race the rarest flowers,
My wreath shall nothing miss.

And many a thousand summers
My apples ripened well,
And light from meliorating stars
With firmer glory fell.

I wrote the past in characters
Of rock and fire the scroll,
The building in the coral sea,
The planting of the coal.

And thefts from satellites and rings
And broken stars I drew,
And out of spent and aged things
I formed the world anew;

What time the gods kept carnival,
Tricked out in star and flower,
And in cramp elf and saurian forms
They swathed their too much power.

Time and Thought were my surveyors,
They laid their courses well,
They boiled the sea, and baked the layers
Or granite, marl, and shell.

But he, the man-child glorious,--
Where tarries he the while?
The rainbow shines his harbinger,
The sunset gleams his smile.

My boreal lights leap upward,
Forthright my planets roll,
And still the man-child is not born,
The summit of the whole.

Must time and tide forever run?
Will never my winds go sleep in the west?
Will never my wheels which whirl the sun
And satellites have rest?

Too much of donning and doffing,
Too slow the rainbow fades,
I weary of my robe of snow,
My leaves and my cascades;

I tire of globes and races,
Too long the game is played;
What without him is summer's pomp,
Or winter's frozen shade?

I travail in pain for him,
My creatures travail and wait;
His couriers come by squadrons,
He comes not to the gate.

Twice I have moulded an image,
And thrice outstretched my hand,
Made one of day, and one of night,
And one of the salt sea-sand.

One in a Judaean manger,
And one by Avon stream,
One over against the mouths of Nile,
And one in the Academe.

I moulded kings and saviours,
And bards o'er kings to rule;--
But fell the starry influence short,
The cup was never full.

Yet whirl the glowing wheels once more,
And mix the bowl again;
Seethe, fate! the ancient elements,
Heat, cold, wet, dry, and peace, and pain.

Let war and trade and creeds and song
Blend, ripen race on race,
The sunburnt world a man shall breed
Of all the zones, and countless days.

No ray is dimmed, no atom worn,
My oldest force is good as new,
And the fresh rose on yonder thorn
Gives back the bending heavens in dew.

Music Fridays...All about the men today

Enjoy...

Please Dont Stop The Rain - James Morrison

A Beautiful Mess (From A Raining Jane Session) - Jason Mraz

Follow Through - Gavin DeGraw

Just a quote and a song today....

Quote of the Day:

Cherish your human connections—your relationships with friends and family.

~Barbara Bush

Song of the Day:

Coffee And Cigarettes (Album Version) - Michelle Featherstone

Recipe Tuesday...Grilled Chicken Parmesan

Quote of the Day: "Of all the things you wear, your expression is the most important."

—Janet Lane

Song of the Day:

Well Thought Out Twinkles - Silversun Pickups

Grilled Chicken Parmesan

Frances Janisch

Makes 4 servings

Hands-on Time: 0hr 10m

Total Time: 0hr 35m

This recipe is: Kid Friendly, Quick & Easy

Ingredients

• 1 medium eggplant, cut into 1/4-inch-thick rounds
• 4 tomatoes, cut into 1/2-inch-thick rounds
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts
• 2 ounces Parmesan, thinly sliced

Directions

1. Heat grill to medium. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly.

2. Brush the chicken with the remaining oil and season with the remaining salt and pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters.

3. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.

Tip

When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.

Nutrition Per Serving

Calcium 201mg; Calories 423; Calories From Fat 52%; Carbohydrate 15g; Cholesterol 91mg; Fat 25g; Fiber 7g; Iron 2mg; Protein 37mg; Sat Fat 6g; Sodium 576mg

Real Simple, September 2005

Poetic Mondays

Quote of the day: True religion is real living; living with all one's soul, with all one's goodness and righteousness. Albert Einstein

Song of the day:

Gotta Be Somebodys Blues - Jimmy Eat World

This is an original poem, it suits my moods lately, sorry it has been awhile...

The Passage of Time

I wake to morning light
Thinking of the day to come
Will I be able to face the day
Or will it overcome me again

The day passes with me in the shadows
Yet again hiding to pass the time
Time passes me by without a second glance
When will I make it stop to take notice