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The Leap Year Cocktail


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Girls, this is your year
to catch the man of your dreams
for Leap Year rules say,

Proposals from girls
can only be accepted
in this “catch-up” year.

The solar year is
longer than three sixty-five,
by five hours plus.

In 46 B.C.
Julius Caesar made one year,
445 days.

Now, it is known as
“The Year Of Confusion,” still
it corrected years of drift.

The Gregorian
calendar implemented
a complex system.

Now, one out of four
century years can observe
a catch-up leap year.

2100
will not be a leap year, yet
2000 was.

So, try this cocktail
made in 1928
to toast the leap year:

THE LEAP YEAR COCKTAIL

From The Joy of Mixology: The Consummate Guide to the Bartender’s Craft created by Harry Craddock of the Savoy Bar in London created it to celebrate Feb. 29, 1928., also known as Sadie Hawkins Day.

Ingredients:

  • 2 ounces gin
  • 1/2-ounce Grand Marnier
  • 1/4-ounce fresh lemon juice; twist of lemon peel

Instructions:

Shake the gin, Grand Marnier and lemon juice with ice, then strain into a chilled cocktail glass. Garnish with lemon peel.

I’m buying my 4-year-old an Ipod

I’ve thought about this a long time, and truly this solution will simplify everything. When my 12-year and 9-year old boys were little, they loved music and stories on tapes. During their toddler years we amassed quite a collection of stories by Jim Weiss (he always did the best job of putting them to sleep), nursery rhymes, Curious George books on tape, Toy Story on tape and their favorite book on tape, Big Red Barn. We also collected some lullaby tapes and CDs that put them to sleep every night, and if we traveled, this music was as essential as diapers, if we expected to get any sleep. So, these tapes and CDs have been everywhere.

When my oldest son started having night terrors, I introduced guided imagery CDs to our collection to play while he was falling to sleep.

Then when our second two boys came along, they fell right into the habit of listening to stories on tapes and CDs, and falling asleep to lullabies — which usually evolves to falling asleep to Toy Story’s ballad, You’ve Got A Friend in Me. A few years ago, as the CDs began to get scratched, and as I rewound the tapes back into their cases for the 100th time, I started loading them onto Itunes. From there, I burned them onto CDs.

So at bedtime, it’s beginning to take some time to search through the more than 20 story/lullaby CDs to find just the one that will appease them into sleep. In the afternoons, instead of TV, they like to sit with their books on tape, and they often get scratched while the kids stick them into the CD player.

I’m ditching the CDs, and all of the clutter, and just getting them an I-Pod that I can plug into speakers. Finding the right selection for the evening’s rest and the afternoon entertainment will be as simple as turning a dial.

What’s Missing In The Doomsday Seed Vault?

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At an early age, I learned to love the parts of our garden with plants that carried the name “volunteer.” These were the plants, my Mom promised, that would come back year after year, without us needing to replant them again. These plants were part of our home now, they would stay with us deep in the soil through Winter’s ice and snow, making their loyal presence known again with the gifts of spring and the first starts of a leaf.

In black dirt I found purity, and there is something clean about dirt. The lines of black and white are distinct and clear when your hands are dirty; it is brilliantly easy to know right from wrong when the lines are so clear. I came to know that here in the soil is where you learn the necessary rules of life. I saw metaphors for every gardening truth. My favorite is this: the more you take from a plant, the more it will give you. Turn this around, and see this from the plant’s perspective: For every tomato blossom it gives up, it has just increased its capacity to bear even more fruit. Kind of like tithing, don’t you think? The more you give, the more that comes back to you. If you want your daisies to give you more daisies — keep deadheading the blooms.

When I brought back wildflower seeds from my trip to Alaska, I remembered the clerk telling me to store them in the freezer. The cold, she said, would give them a fiery, bold color when they bloomed. I thought of those seeds that winter, stuck in the freezer, waiting for spring. The seeds, like humans, need a void of nothingness sometimes to inspire creativity.

I remember my Uncles being pleased about new patented commercial seeds that were especially resistant to disease and pests. These hybrid seeds are also known as ‘Terminator’ or Genetic Use Restriction Technology (GURT). The seeds were patented by companies like DuPont and Monsanto. The seeds essentially “commit suicide’ after one harvest.

Skeptical, I was of this “easy-way-out” approach — seeds that didn’t naturally return were suspect, in my mind. It was almost as if the seeds didn’t have a soul — didn’t care to stay around with us until next spring. The volunteer seeds were stronger than my own Mother’s flesh. But these seeds were sterile. I didn’t understand then the excruciatingly painful financial side of farming. You needed to protect yourself from every foreseeable loss.

However, I now see the bigger tragedy: Every year farmers were forced to continue buying from the big seed companies for their seeds. As the Green Movement spread across third-world countries, these struggling farmers were also taught how to farm with these GURT seeds, keeping these newer farmers also dependent upon the seed companies. While there are about 7,000 species of plants that have been used for food, today’s farmers use less than 150 species.

What do you think of when you hear the words DuPont, Monsanto and Dow Chemical? Creators, they are, of dioxin, PCBs, Agent Orange… and our world’s seed supply.

But what harm could a few seeds from a chemical company do? Remember that company Epicyte? They announced in 2001 the development of genetically engineered corn which contained a spermicide which made the semen of men who ate it sterile.

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The Svalbard International (Doomsday) Seed Vault opens today in a mountainside on a remote island near the North Pole in Norway. The vault will protect our world’s seed collection of plants from future catastrophes, such as nuclear war, asteroid strikes and climate change. The Norwegian vault is protecting 268,000 different seed samples from around the world. Each sample can include hundreds of seeds, so the vault already has about 10 tons of seeds. It can store more than two billion seeds.

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Seed banks began in the 1920s, and Earth now has more than 1,400. Sometimes these banks are destroyed, and other banks help to replenish the supply. The wars in Iraq and Afghanistan, and a typhoon in 2006 wiped out a bank in the Philippines are recent casualties.

The site of the Doomsday Seed Vault was chosen carefully, after radiation levels inside the mountain were evaluated, and after forecasting a doomsday climate change 200 years into the future when the ice sheets at the North and South Poles melted. This spot, scientists have calculated, will still be above sea levels. The vault is built inside a mountain so that “the surrounding permafrost would continue to provide natural refrigeration if the mechanical system failed” explained Dr. Fowler. Seeds do best when they’re cold.

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Scientists are disappointed
that some key crops remain outside the provisions of the International Treaty for Plant Genetic Resources for Food and Agriculture. The scientists, Simon Linington, Clare Tenner and Roger Smith, are all involved in the development of the Millennium Seed Bank Project at Wakehurst Place, Kew’s country garden in southern England. They say, the need for conservation is stark. At least 34,000 plant species are globally threatened, the authors say, and they cite a 2002 estimate by the eminent US scientist E O Wilson, who said as many as 50% of plant and animal species could be on the brink of extinction by 2100.

Out with the bathwater went the traditional practice of seed saving. Self-pollinating (non-hybrid) plants produce seeds than can be saved. For a daisy, you save the seeds from the flower heads. For a tomato, you cut the fruit open, scrape the seeds and put the keep the seeds and juices around in a container to let them ferment for three days before storing. For more detailed instructions, visit Saving Our Seeds, SOS. Seed companies like Seeds of Change, are working to keep the art of seed saving, and our food supply intact.

As open-pollinated seeds are replaced with consolidation from the seed industry, we are seeing less indigenous agriculture. Diversity is nature’s survival method. It is important in the rainforests, the deserts, the grasslands, and all other ecosystems and creatures. It is also important to us in our food crops. For future generations we must preserve these time-honored varieties that are being lost. The crisis is bigger than any one government or agency can hope to handle

Big, and almost too clean for real gardening, money stands behind the Doomsday Seed Vault. I was going to pass this spring, and not plant a garden this year. Afterall, the boys keep me busy enough all summer. But now, how can I not?

The Batman

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Starbuck’s Closes, Make Your Own Latte

As part of its “Transformation Agenda Communication #8″ Starbucks across the United States will close Tuesday night between 5:30 – 9 p.m. Starbucks is facing some hard times: they’ll shut down 100 slow stores and cut 600 jobs. Tonight’s closing is an internal employee pow-wow,

to teach, educate and share our love of coffee, and the art of espresso. And in doing so, we will begin to elevate the Starbucks Experience for our customers.

My husband, now in Orlando, says his Starbuck’s is open. They couldn’t get out of their lease contract that forces them to stay open during normal operations — no matter how bitter things are at Starbucks. In lieu of this shutdown tonight, here’s a recipe for Chai Latte just to hold you over until the storm clears. By the way, the recipe here is much lower in calories than the real thing.

Organic Black Chai Tea (You can buy caffeine free if you want). Available in most grocery stores.
1-2 teaspoons honey or splenda or sugar
2 tablespoon of whipping cream (or half and half). Whipping cream is more fun — and you only need 1 tablespoon.
Low-fat milk (or soy milk is fine)
Cinnamon and or fresh nutmeg (Fresh nutmeg tastes incredible. Buy whole nutmeg. (Available in the spice aisle beside the jar of grated nutmeg.) Store in the freezer, and grate what you need.
Boiling water

1. Put the teabag in your mug, add honey.
2. Pour just enough boiling water to cover the tea bag — no more.
3. Cover and steep.
4. Warm milk in a double boiler, or in the microwave. Add cinnamon and grated nutmeg.
5. Pour into mug — leave a little room for your cream.
6. Cover mug, and continue to let it steep with the milk.
7. Whip whipping cream — 1 tablespoon gives you two tablespoons, once you’ve whipped some air in it. See, it’s half the calories! I use a Cuisinart SmartStick Immersion Hand Blender
8. Scoop the whipped cream into your mug, and sprinkle with cinnamon or freshly grated nutmeg. If using half and half, just pour a little bit into your cup.
9. There you are.

The day Snickerdoodles became a food group

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Not a drop of white flour. . . and what a sweet day it was.

I can’t help myself. The kids were home from school again, winter storms keep coming, we’ve been stuck inside too long, and I can think of nothing else to do except cook and bake. I was inspired by a recipe in King Arthur Flour Whole Grain Baking for a multi-grain snicker-doodle. Stay with me… grains like barley which impart a rich malt flavor, and are amazingly healthy, and ground oats.

While I was grinding the oats in my food processor, I began to worry about the nutrition component in my picky eater’s current diet, and I added almonds and walnuts to the food processor too, adding Omega 3s and protein. The result was the best-tasting snicker-doodle I have ever had. . . in . . . my . . . life. And my picky eaters got some nutrition too. For more Best Shot Mondays, click here.

First make the coating and set aside:

Coating

  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
  • Put the coating in a Ziploc bag, and keep it away from the kids.

The dough recipe:

  • 3/4 cup (1.5 sticks, 6 oz.) unsalted butter.
  • 1 1/2 cups (10.5 oz.) sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice
  • 2 large eggs
  • 1 1/3 cups (4 5/8 oz.) old-fashioned rolled oats, ground for 30 seconds in a food processor
  • 1 cup (4 oz.) barley flour*
  • 1/2 cup 2 ounces whole wheat flour*
  • 1/4 cup ground nuts* (Almonds, walnuts, pistachios… whatever you have on hand.) Grind them to a fine powder. Add some of the 1/2 cup wheat flour to keep the oils in the nuts to a nice powder.
  1. Cream the butter, sugar, baking powder, salt and vanilla.
  2. Beat in the orange juice and eggs.
  3. Add the dry ingredients
  4. Refrigerate the dough overnight. I couldn’t wait… we froze it and used it in an hour.
  5. Tell the kids to stop getting into the refrigerator/freezer.
  6. Pull the dough out of its cold environment.
  7. Preheat the oven to 350, lightly grease two baking sheets or use parchment paper.
  8. Roll tablespoons of dough into balls.
  9. Drop into a Ziploc bag, with the “coating.”
  10. Shake gently to coat the cookies.
  11. Place on baking sheet, with enough spacing for the cookies to flatten while they bake.
  12. Bake for 12-14 minutes.
  13. Save some for me.


*Always store in the freezer. They are full of oils and can go rancid.