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Show your pictures ! I added a photo ‘plug in’ in the admin area. The new Family Photo page was created using the ‘Gallery’ plug in. Experiment, you can always delete anything you do not like.
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Fill in the missing pieces. Link in column at right.
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Spotify is a new way to listen to music Millions of tracks, any time you like. Just search for it in Spotify, then play it. Just help yourself to whatever you want, whenever you want it. https://www.spotify.com/us/about/what/
www.mcall.com/news/breaking/mc-allentown-poconos-weather-snow-inches-20111028,0,4981879.story
mcall.com
Snowstorm socks Lehigh Valley
Record snowfall of 6-10 inches fells trees, clogs roads, cuts power to more than 100,000 in Lehigh Valley.
By Scott Kraus and Marion Callahan, Of The Morning Call
11:04 PM EDT, October 29, 2011
The snowfall that looked picturesque when it started early Saturday morning quickly turned ugly as slushy roads turned slick, and heavy, wet snow bent and snapped tree limbs, knocking out power to more than 100,000 Lehigh Valley households.
Police and public works crews throughout the region scrambled to keep up with fallen trees that blocked roads, downed limbs that fell on cars and houses, traffic light outages that clogged intersections and cars that skidded off roads or into each other.
“We are completely overwhelmed at this point,” said one Allentown dispatcher, juggling numerous reports as the storm pounded the area late Saturday afternoon.
The National Weather Service said the storm dropped 6-10 inches of snow in the region, as expected, though meteorologists had not calculated exact totals Saturday night. Observers reported to the weather service accumulations of 13 inches in Williams Township, 12 inches in Tobyhanna, 10 inches in New Tripoli, 9.5 inches in Bushkill Township and 6.8 inches in Allentown.
It was the heaviest October snowfall in the area’s recorded history, far surpassing the 2.2 inches that fell in Allentown on Oct. 31, 1925.
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SNOW !!!
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SNOW !!!
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SNOW !!!
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SNOW !!!
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SNOW !!!
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This is really my hair
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This bandanna is too tight
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I can’t stand straight
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Has anyone seen my cigar ?
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Mmmmmm Hair
It is with great excitement that Fountain Hill Natives, Allergic To Rubber, announces the band’s return to the concert road in 2011!!! The band has been in heavy rehearsal the past two months and has never sounded better! Look for dates, and a tour, to be announced very, very shortly!
 Allergic To Rubber  Allergic To Rubber  Allergic To Rubber  Allergic To Rubber  Allergic To Rubber  Allergic To Rubber
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Lunch Was Lobster and Lobster Roll
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Lunch Was Lobster and Lobster Roll at Boothbay Harbor Robinson’s Wharf
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Water flows under the town of Camden Maine
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Water flows under the town of Camden Maine
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Water flows under the town of Camden Maine
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Large Boat shrink rapped in Camden Maine bay
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Camden Maine Harbor
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Camden Maine from the bay
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Camden Maine homes from the bay
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Boats in the bay Camden, Maine
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Boats in the bay
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Five Islands Bay Maine
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Five Islands Maine Lobster Boat, Georgetown, Maine
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Five Islands Maine Unloading lobster for the restaurant
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Harbour Towne Inn View from our balcony
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Boothbay Harbor View of sunrise from our balcony
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Breakfast at the Yankee Peddler Inn
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Yankee Peddler Inn
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Yankee Peddler Inn Main house
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Yankee Peddler Inn
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Yankee Peddler Inn Carriage House Newport, Rhode Island Our room was in the carriage house
Last of the bell peppers in from the garden, we wanted to try something different and soup season is here.
 by Rachael Ray
INGREDIENTS
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 pounds ground beef sirloin
- Salt and black pepper
- 1/2 teaspoon allspice (eyeball it)
- 4 cloves garlic, chopped
- 1 large onion, cut into bite-size dice
- 3 green bell peppers, seeded and cut into bite-size dice
- 1 bay leaf
- 1 quart chicken stock
- 1 can crushed tomatoes (28 ounces)
- 1 cup orzo pasta
- 12-15 basil leaves, shredded or torn
- Grated Parmigiano Reggiano, to pass at table
Serves 4
PREPARATION
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.
End of the growing season and we have a lot of green tomatoes, so we will jar them.
Green tomatoes are simply unripe tomatoes. Now that it’s the end of the tomato season and if you’re stuck with a bunch, I highly recommend these tangy, slightly spicy pickles. They go well on sandwiches, with barbecue, grilled meats, on hot dogs or simply straight out of the jar.
Pickled green tomatoes
Ingredients:
2 pounds green tomatoes (about 4 or 5), thinly sliced
1 jalapeño chile, stems removed, cut in half lengthwise
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon celery seed
1 teaspoon dill seed
2 cloves garlic, minced
1 cup white vinegar
1 tablespoons sea salt
Special equipment
2 wide-mouth pint jars or 1 wide-mouth quart jar, sterilized
Method:
Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.
Yield: 2 pints
Roasted Tomato Basil Soup
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- Prep Time:
- 15 min
- Inactive Prep Time:
- –
- Cook Time:
- 1 hr 35 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
Ingredients
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil andsimmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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