"The View"

I can't resist throwing a few thoughts towards this talkshow. This show is well known for it's inability to assemble a group of hosts that can peacefully discuss topics affecting our world today. I sat and watched the episode of Rosie O'Donnell and Elizabeth Hasselbeck feuding over a comment that Rosie had made on a previous episode regarding nearly 3/4 of a million dead Iraqi citizens. This comment sent waves of anti-patriotism accusations Rosie's way and ended with an all-out bitch fit on national television. I believe the intention of this show is to discuss certain sensitive topics and hear views and opinions from four different women. Thus, should we not expect to get 4 different opinions? Instead of being able to listen to the topic matter and see a few different points of view, we are subjected to the childish, high-pitched squeals of an obviously pissed- off Elizabeth Hasselbeck. I was truely surprised that Hasselbeck didn't throw herself to the floor and scream like a three year old child! I suspect Republicans everywhere were as embarrassed as myself that this woman associates herself with the party. Never-the-less, I believe the point here is that regardless of whether you agree with something someone says, this is still America and everyone is entitled to their opinion! Congrats to O'Donnell for remaining civilized in her responses to Hasselbeck. She possesses the qualities necessary to express one's self even in the face of opposition.
I would not be inclined to say that I agree 100% with O'Donnell's comments regarding this topic. I might suggest that declining to believe there is some validity to her comment is cowardly. We may love our troops without supporting the assignments they have undertaken. We must dare to oppose our governments decision making at all times, for with indifference of good people comes great evil. How many innocent lives will end today because no one had the guts to accuse our government of wrong-doing.

Has This Ever Happened To You?

So... tonight I was going through a few odds and ends of things in our house and I happened across a movie from Giant Eagle Video. Now this movie had caused several assorted conversations with the video store that were on the more unpleasant side. I swore venomously that this video had been returned and that the general incompetence of the clerk was most assuredly to blame. After a lot of bad noise, they removed the black mark from my name and soon after closed their doors. I now feel a burdon of guilt at the closing of their establishment and feel that I owe someone an apology...but who???? Open mouth and insert foot....big foot!!!

Strawberry Bread

1 1/2 C. STRAWBERRIES
3 C. FLOUR
1 TSP SALT
1 TBLSP SALT
1 TSP BAKING SODA
1 1/2 C. SUGAR
4 EGGS
1 1/4 C. VEG. OIL
1 1/2 C CHOPPED NUTS (CHOICE)


Preheat oven to 350 degrees.
Mix dry ingredients together.
Combine eggs and oil.
Blend dry ingredients and egg mixture until just moistened.
Mash strawberries and drain. Fold in strawberries and nuts.
Bake in 2 greased 9 x 5 inch loaf pans for about 1 hour or until inserted toothpick comes out clean.
Cool on wire rack.

MAKES 2 LOAVES

Strawberry Swirl Cake

Now...in case you haven't noticed, I love strawberries!! I am dedicating the month of May to strawberries and the delicious desserts they make. I found this recipe recently, and it is super easy and yummy!

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.
BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Chocolate Chip Cookies...The Best!!!!

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yield: 72 servings