In a spell of dry weather, when the birds could find very little to drink, a thirsty crow found a pitcher with a little water in it.  But the pitcher was high and had a narrow neck, and no matter how he tried, the crow could not reach the water.  The poor thing felt as if he must die of thirst.

The idea came to him.  Picking up some small pebbles, he dropped them into the pitcher one by one.  With each pebble the water rose a little higher until at last it was near enough he could drink.

'In a pinch of good use our wits may help us out.'

This recipe is a tasty way to enjoy the heart-protective benefits of onions, leeks and cabbage.

Preheat oven to 400 degrees F

1 small head green cabbage

1/4 cup olive oil

1 onion, thinly sliced

1 leek, white and light green parts, thinly sliced

1 clove garlic, finely chopped

1 tbsp whole wheat flour

1 tsp salt

freshly ground pepper

1 cup rice or soy milk

2 tbsp shredded Swiss cheese

3 tbsp freshly grated parmesan cheese

3 tbsp dry bread crumbs

In large saucepan, bring 6 cups water to boil over high heat.  Cut cabbage into quarters.  Cut out and discared core from each quarter.  Cut the quarters lengthwise into very thin slices.  Drop cabbage into boiling water and blance for 2 - 3 minutes (in batches if necessary).  Using a slotted spoon, transfer cabbage to a colander and rinse under cold water.  Drain and set aside.

In a Dutch oven (or casserole dish) heat oil over medium heat.  Add onion, leek and garlic.  Cover, reduce heat to low and cook for 15 to 20 minutes or until very soft.  Add cabbage.  Cover and cook for 10 - 15 minutes or until cabbage is tender.

Stir in flour and salt and pepper to taste.  Increase heat to medium-high and whisk in milk, a little at a time.  Cook stirring, for about 5 minutes or until sauce is thickened.  Remove from heat and sprinkle Swiss and Parmesan cheeses and bread crumbs over top.  Bake in preheated oven for 20 minutes or until top is browned and edges are bubbly.  Serve immediately.

Tip: Using a casserole dish (Dutch Oven) saves washing an extra pan but if not available, use a large skillet to cook vegetables, then transfer to a lightly oiled 10-cup casserole dish to bake in the oven.

http://www.youtube.com/watch?v=8D2D5fv0_gk

Matthew Joseph Thaddeus Stepanek (July 17, 1990 – June 22, 2004), known as Mattie Stepanek.

Mattie was an American poet and advocate, who had six books of poetry and one book of essays all reach The New York Times bestsellers list. He became a well-respected peace advocate and motivational speaker, and lobbied on Capitol Hill on behalf of peace, people with disabilities, and children with life-threatening conditions.

Magical Snowflakes

Canada's "Child Day" is held on November 20 each year as enacted in the 1993 Parliamentary Bill C-27.7, the Child Day Act.

More to view:

https://www.lib.uwo.ca/blogs/education/2009/11/canadas-national-child-day---u.html

Here is a recipe when pears are needed to be in good use quickly.

Pears (Bartlett or Bosc pears)

Stevia syrup

Potato peeler

Melon baller

Put a skillet on the counter and fill it with water, then squeeze a lemon into it. This liquid is where you'll place the pears after you've peeled and cored them -- it keeps them from browning.

Using the potato peeler, peel off the skin, then use the melon baller to scoop out the inner section with the seeds. Use a small knife to remove the stem, and the section of the stem that extends into the pear. You'll see it when you cut the pear in half.

This amount makes good for approx 4 pears.

 Light syrup -- and it's incredibly easy to make.

4 cups water

1/2 tsp powder stevia(natural Sugar)

Mix the two together in a pot and stir them over a low flame. Once the sugar has dissolved, increase your heat to high and bring this mixture to a boil. 

In a medium bowl cut the pears your desire.  Halves is good. 

Cut one lemon into  3  thinly slices  quarter them with rind.  Add them to your pears.  Add the light syrup.  Let cool. 

Store in refrigerator till use.

Makes 4 servings

Enjoy

More about stevia

http://en.wikipedia.org/wiki/Stevia

This is my Grandson. My daughter, Laura's first child.  My first grandchild. His name is not offically set.

Baked Onion Soup

Everyone raves about this simple-to-make soup

3 medium onions, sliced in thin rings
2 tsp oil
2 - 4 tbsp lite soy sauce
1 qt Chicken, Turkey Broth or water
4 slices whole wheat bread*
1 tbsp Parmesan or cheese of your choice

In a large nonstick fry pan, cook onion rings in oil for 5 - 7 minutes or until onions are tender. Add soy sauce and broth. Cover and bake in 250 degreees F oven for 1 hour. Or cover and simmer about 20 minutes. Ladle into bowls. Top with a slice of whole wheat bread and a sprinkle of cheese

Makes 4 servings

Finnish Fish Soup or 'Lohikeitto' as it's called in Finland is one of the most basic and traditional winter soups in Scandinavia.

This soup might also be referred to as Cream of Salmon Chowder of Cream of Salmon Soup. Salmon is an important product of Finland and is found in many traditional recipes from casseroles and pies to soups and breads. Lohikeitto is a milk or cream based soup with vegetables and salmon and is served with dark rye bread. Let's make some soup.

4 cups water

4 medium potatoes (peeled and diced)

2 medium onions (chopped)

1 teaspoon salt

6 whole pepper kernels

1 bay leaf

2 lbs skinless salmon fillet cut into 1-inch pieces

1 cup whipping cream (optional)

minced dill weed (optional)

Cut salmon into 1-inch pieces, peel and dice the potatoes and chop the onions. Set aside.

In a soup pan or dutch oven, bring water to a boil and add the potatoes, onions, salt pepper and bay leaf. Reduce the heat to a slow simmer.

Cover and simmer until potatoes are almost tender. This will be about 10 minutes. The potatoes shouldn’t be fully cooked yet as you still have some cooking time left and you don’t want to over cook the potatoes.

Add the salmon pieces. Cover again and simmer until the fish flakes easily at the touch of a fork. This will be about 5 minutes.

Remove the bay leaf and pepper.

Stir 1/2 cup of the soup stock into the whipping cream(optional). Gently stir cream mixture into the soup and heat.

Sprinkle with dill weed and add more salt and pepper to taste if needed.


For a lighter dish, substitute milk for cream.Fresh salmon is always better, but you can substitute a 15 oz can of salmon, deboned and skinned, if salmon is unavailable.Be careful not to overcook potatoes or salmon.

You can also use pickeral fillets or using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

Enjoy~