June 26, 2021

REUTERS: U.S. inflation likely to remain elevated for up to four years - BofA

I agree. 
U.S. inflation likely to remain elevated for up to four years - BofA
BofA expects U.S. inflation to remain elevated for two to four years, against a rising perception of it being transitory, and said that only a financial market crash would prevent central banks from tightening policy in the next six months.

Read in Reuters: https://apple.news/Aen6v-YmRQx-aOtLP0-aLkA


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June 25, 2021

ABC NEWS: Pacific Northwest bracing for historic, life-threatening heat wave over the weekend

Crazy weather. 


Pacific Northwest bracing for historic, life-threatening heat wave over the weekend
Seattle and Portland are bracing for triple-digit highs.

Read in ABC News: https://apple.news/A_jqe7HS7S-CkRCUWSBoMeQ


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June 24, 2021

CNBC: You know about the Covid delta variant — now there's 'delta plus'

Covid world going to heat up?


You know about the Covid delta variant — now there's 'delta plus'
A mutation of the delta variant has emerged, it's called "delta plus."

Read in CNBC: https://apple.news/A5kXnDTzgS5qsrChoUzkIBA


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June 23, 2021

Banana Bread

 

A straight on shot of a loaf of banana bread with the end cut off to show the breads texture.
5 from 98 votes

Classic Banana Bread Recipe

This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
 Course Breakfast, Dessert
 Cuisine American
 Keyword banana, bread, breakfast
 Prep Time 20 minutes
 Cook Time 1 hour
 Total Time 1 hour 20 minutes
 Servings 1 loaf
 Author Danielle

Ingredients

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar packed
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (440 grams) mashed banana
  • 1/2 cup (80 grams) chopped walnuts (optional)

Instructions

  • Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
  • Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped walnuts.
  • Scoop the batter into the prepared loaf pan and spread it around into one even layer.
  • Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
  • Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely. 

Notes

Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Place the slices of bread on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. Thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds or until warmed through.
Butter: If you only have salted butter on hand, reduce the salt in the recipe to 1/4 teaspoon.
Eggs: Room temperature eggs are best as they will disperse more evenly into the batter. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
Bananas: The riper the bananas, the better! You’ll need about 4 large bananas or 5 medium bananas to get 2 cups of mashed banana.

Louisiana Sausages

 Louisiana Sausage


5-lbs medium ground pork butt 

2-tsp cayenne

1 1/2-tsp chili pepper

5-tsp salt 

1-large minced onion

2-tsp black pepper 

4-cloves pressed garlic

1/2-tsp allspice 

1-cup cold water 

2-tsp thyme


Combine all ingredients, mix well and stuff into hog casing

Chorizo Sausage (Hot)

 Chorizo Sausage #1 (Hot)


5-lb coarse ground pork butt

1-cup cold white wine

8-tsp paprika

4-tsp salt

5-tsp fresh minced garlic

4-tsp cayenne

2-tsp cumin

2-tsp dried oregano

1-tsp freshly ground black pepper


Combine all, mix well & stuff into hog casing

Andouille Sausage

 Andouille Sausage #1


6-lbs ground pork

3-1/3-tbsp finely minced garlic

2-tbsp salt

1-tsp freshly ground black pepper

1-tsp cayenne

1-tsp chili powder

1/8-tsp mace

1/8-tsp allspice

1/2-tsp dried thyme

1-tbsp paprika

1/4-tsp ground bay leaf

1/4-tsp sage

3-tbsp liquid smoke

1-cup cold red wine


Combine all ingredients, mix well & stuff into hog casing.

Breakfast Sausage

 Breakfast Sausage Patties#2


10-lbs ground pork

4-tbsp salt 

1 3/4-tsp white pepper 

3 1/2-tsp ground sage

2 1/2-tsp ground thyme

2 1/2-tsp nutmeg

2 1/2-tsp ground ginger

1/2-tsp red chili peppers flakes

1/2-cup cold water


Combine all ingredients, mix well & shape into thin patties

Linguica Sausage

 Linguica Sausage


5-lbs pork butt, coarsely ground 

3-tbsp paprika 

2-tbsp minced garlic 

5-tsp salt 

2-tbsp liquid smoke

1/2-cup red wine

1/2-tbsp sugar

2-tsp freshly ground white pepper 

2-tsp dried oregano 

1-tsp freshly ground black pepper 

2-tsp cayenne pepper 


Combine all ingredients, mix well and stuff into hog casings

Peanut Butter Blossoms

 Peanut Blossoms II

I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!
Prep:
30 mins
Cook:
12 mins
Additional:
48 mins
Total:
1 hr 30 mins
Servings:
84
Yield:
7 dozen
Peanut Blossoms II

Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

  • In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

  • Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Nutrition Facts 

 
116 calories; protein 1.9g; carbohydrates 14.3g; fat 6g; cholesterol 5.8mg; sodium 79.5mg.

Raspberry and Almond Shortbread Cookies

 



Raspberry and Almond Shortbread Thumbprints
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Prep:
30 mins
Cook:
18 mins
Additional:
27 mins
Total:
1 hr 15 mins
Servings:
36
Yield:
3 dozen

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts 

 
104 calories; protein 0.8g; carbohydrates 13.7g; fat 5.2g; cholesterol 13.6mg; sodium 36.5mg.

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