YWCA opposes Alito confirmation

My sister sent me this (12 page) statement from the YWCA about Judge Alito. When the freaking YWCA comes out against a judicial nominee, you gotta know there's something wrong going on.

The difference between me and a slug...

Yup, I slept on the couch for two nights running because it was too much work to get up and go to bed. Typical weekend here in the House of Sloth. (At least I fell asleep in front of the news instead of in front of HGTV this time. Not as embarrassing when I wake up.)

I was a busy little baker yesterday, however. These rolls are so damn good, but next time I'll increase the yeast because they didn't rise all that high.

Batter Rolls
Makes 1 dozen

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
4 tablespoons (1/2 stick) butter
1/2 cup warm water
5-6 teaspoons yeast (equivalent to 2 packages)
1 egg
3 1/2 cups flour

Heat milk; stir in sugar, salt and butter, then set aside to cool for a few minutes. Place warm water into large bowl. Sprinkle yeast over water and stir until dissolved. Add milk mixture, egg and 2 1/2 cups flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

Remove from refrigerator, punch dough down, and spoon into greased muffin cups. Cover and let rise in warm place until doubled, about one hour. In the meantime, preheat oven to 375 degrees. When dough has risen sufficiently, bake for 10 to 12 minutes or until starting to turn golden.

Mysteries

Here's a thought to ponder. Ever watch "X-Files" or "CSI" and wonder why they carry wimpy little dollar store flashlights instead of the maglights that every real cop on the planet carries? Well, here's another part of that same mystery.

How come the investigators of "CSI" enter a home that has been thorougly gone through already, that has been sealed as a crime scene, and instead of turning on the overhead lights or even desk lamps they walk through illuminated only by flashlights?

Yeah, I need a life....

But at least the week is ending on a high note.

What I made for New Years Day dinner

Black Eyed Peas with Roasted Root Vegetables
Serves 6

1 1/2 cups black eyed peas, sorted and rinsed
1 teaspoon dried thyme
2 sprigs fresh rosemary, or 1 teaspoon dried
2 carrots, peeled and cut into 1/2 inch slices
1 medium rutabaga, peeled and cut into 1/2 inch slices
1 large parsnip, peeled and cut into 1/2 inch slices
1 large red onion, peeled and cut in eighths
2 tablespoons olive oil
2 cloves garlic, chopped
salt and freshly ground black pepper

Combine peas with 6 cups water, thyme, and rosemary. Bring to a boil, reduce heat, cover and simmer about 1 hour, until tender.

In the meantime, preheat oven 400. Put vegetables and onion on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with garlic and salt. Wrap tightly and place in baking dish. Put in oven and roast 30 to 40 minutes until they look caramelized when you peek. (Browned, not yet blackened.)

Combine peas with vegetables and mix well. Taste for seasoning and adjust as desired. Serve hot. Reheats well.

Note: If using fresh rosemary sprigs, be sure to remove the small woody parts from the peas before serving.

What I made for New Years Day dinner

While I did go out and enjoy some really wonderful dim sum on New Years morning with a lovely group of people plus a phone call to Morty (the little Jewish guy who lives inside the head of my friend Dennis who is African/Native American and has no Jewish in him at all other than Morty...) I also spent the evening with some other friends and this was my half of our joint dinner effort for the New Year. Yummy stuff!

Black Eyed Peas with Roasted Root Vegetables
Serves 6

1 1/2 cups black eyed peas, sorted and rinsed
1 teaspoon dried thyme
2 sprigs fresh rosemary, or 1 teaspoon dried
2 carrots, peeled and cut into 1/2 inch slices
1 medium rutabaga, peeled and cut into 1/2 inch slices
1 large parsnip, peeled and cut into 1/2 inch slices
1 large red onion, peeled and cut in eighths
2 tablespoons olive oil
2 cloves garlic, chopped
salt and freshly ground black pepper

Combine peas with 6 cups water, thyme, and rosemary. Bring to a boil, reduce heat, cover and simmer about 1 hour, until tender.

In the meantime, preheat oven 400. Put vegetables and onion on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with garlic and salt. Wrap tightly and place in baking dish. Put in oven and roast 30 to 40 minutes until they look caramelized when you peek. (Browned, not yet blackened.)

Combine peas with vegetables and mix well. Taste for seasoning and adjust as desired. Serve hot. Reheats well.

Note: If using fresh rosemary sprigs, be sure to remove the small woody parts from the peas before serving.