The home page and original site for the Famous Grazing Blogs

There are more than a dozen Famous Grazing Blogs residing on the cybersphere. Some are dormant and some very active. They all link back here to the Granddaddy of our blogs, founding in May of 2004.

Friday, April 29, 2016

The Dogs That Don't Belong to Anyone - The New York Times

The Dogs That Don't Belong to Anyone - The New York Times



If you have some free time and are an animal lover, I think you will find the long list of stories about stray dogs around the world moving in so many different ways.



Most are heartwarming and some are tragic, but I think it's worth reading.



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Sunday, April 24, 2016

David Tennant & Company - A Line Of Hamlets - YouTube

David Tennant & Company - A Line Of Hamlets

(The link that was posted here has been taken down. The end part can be found here:)

Watching this, especially the bit at the end, made my day.

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Thursday, April 21, 2016

Facebook Messenger adds group voice calls | PCWorld

Facebook Messenger adds group voice calls | PCWorld



It is only for voice calls, but I use the word "only" carefully. Being about to call 49 of your favorite people, anywhere in the world, at no cost, (for now,) is simply amazing.

New Google.gl Crome App Adds Life to Blogs.

As you may have noticed by the previous blog entry, it has now become quite simple to add links from compressed web pages into a blog.

I have been posting the links I find interesting on Facebook, where I have a very limited audience. Posting them here on a public blog, the more interesting ones at least, should broaden the audience.

For those of you who were following my health issues, they are still there. We are in one day at a time mode.

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8 Essential Cooking Tips We Learned from the Barefoot Contessa « Food Hacks

8 Essential Cooking Tips We Learned from the Barefoot Contessa « Food Hacks

Sunday, September 06, 2015

Jasmine Rice Pudding ala our Wedding Cake for BRD

Lemon, Coconut & Vanilla Jasmine Rice Pudding

Developed for BRD by Jennie DK 9/6/2015 [in response to BRD purchase of 25-lb. bag of rice]
  • 1 cup uncooked white jasmine rice
  • 2 cups coconut milk (add water of more regular milk if using a can of coconut milk that is not a full 2 cups)
  • 2 cups any fat-level milk or ½ & ½ (I use fat-free ½ & ½)
  • ½ teaspoon salt
  • 1 vanilla bean
  • 3-4 strips of lemon peel (zest only; use veggie peeler)
  • 2-3 whole cloves
  • 1 3-inch cinnamon stick and/or ¼ fresh ground nutmeg
  • 2 large egg yolks
  • 3/4 cup any fat-level milk or ½ & ½
  • ¼ cup granulated sugar
  • ¼ teaspoon (2-3 drops) of coconut extract
  • 2 tablespoons lemon curd (jarred or homemade)
  • ½ cup sweetened coconut

    1.     Place uncooked rice in fine sieve and rinse well with cold water, let drain.
    2.     In a heavy 4-quart saucepan or Dutch oven, combine first 4 cups of the milks, salt, lemon peels (zest), cloves, nutmeg with the rice. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them along with the scraped bean to the pan.
    3.     Over medium heat, bring the mixture to a boil stirring often; this will take about 5 minutes.
    4.     Reduce the heat to low, maintain a simmer and cook, stirring frequently but gently, until rice is tender but not over-cooked mushy, 15-20 minutes; taste test to be sure. Remove pan from heat.
    5.     Preheat oven to 350 F. Lay coconut in a single layer on foil-lined sheet pan. Bake 8-12 minutes until golden brown, watch closely; to ensure even toasting, pull from oven 2-3 times during baking to stir with a fork then gently shake sheet pan to re-level coconut.
    6.     In a medium bowl or large measuring cup, whisk the egg yolks and final ¾ cup of milk with a fork until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the “tempered” egg mixture back into the pan; stir with a wooden spoon until thoroughly blended.
    7.     Stir in the ¼ cup sugar, lemon curd and coconut extract. [NOTE: adding sugar before rice is cooked will inhibit the rice from absorbing the liquid]
    8.     Put the pan over medium-low heat and cook, stirring constantly, until the mixture is simmering at a slow boil, about 2-5 minutes. The pudding may seem loose when cooked and still warm; it will thicken when cooled.
    9.     Transfer the pudding to a 1 ½ qt. serving bowl and place a piece of plastic wrap directly on the surface to prevent pudding skin from forming. Set bowl in an ice bath to cool the pudding quickly. When cool, fish out and discard the vanilla bean, the cinnamon stick and lemon peel. Leave in serving dish or divide among 6 ramekins or juice glasses. Serve warm, or leave covered with plastic wrap and refrigerate before serving topped with toasted coconut.

    Variations and Additions: Substitute lime and lime curd for lemon; add rum-soaked yellow raisins; and/or add ½ cup pistachios just before serving (so they don’t get soggy); top with dollop of lightly sweetened whipped cream or well-blended mixture of 3 tablespoons mascarpone cheese to 1 tablespoon lemon curd.


Sunday, March 29, 2015

One of the reasons I bought this Samsung Chromebook was because of the ease of use when blogging.

I have been spending most of my blogging time at Squarespace and Tumblr, totally neglecting Belltowernews.  I was just notified the URL was due for renewal.  I pondered whether I should keep it.  Then I went and reviewed what had already been recorded.

It was a lot.

Something like this shouldn't just be discarded.

If at first you don't succeed, read Terry Pratchett for guidance.

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Tuesday, March 04, 2014

Is it March already

There are now so many ways for me to post to this blog. I should be more diligent.

Anyway, the health update is I am back to work. On a good day I'd say I was about 70% recovered from the surgery. It gets better every day.

A milestone is I can now sleep on either side. That sounds minor but for me it is huge.

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Saturday, February 08, 2014

Two Cancers for the price of one.

I have been laid up pretty much on and off since just past Thanksgiving. It started with a pain in my back which quickly charged through to under my lower right rib cage.

I knew the gall stones were there but kept putting off taking time off to get the offending organ removed. Big Mistake. A systemic infection had formed around them and blocked bile from traveling.

Two operations later I was sans gall bladder and recovering when I was hit with the bomb that carcinoma was found by Pathology.  A smack in my already sore stomach.

We didn't waste any time with the local hospital but went directly to the oncologist in Boston who did so well with the lymphoma. Her voice told me this was not going to be anything like the treatment I have received, much worse.

Oh, great.

She referred me to the GI Oncologist, who, on the same evening we met, referred us to the surgical oncologist. A blink and a nod and I was in surgery having a bit of my liver removed.

That's where we stand now. Same stage. The next visit is in May to see if it has spread and how badly.

So, now I have a halfway decent excuse to be negligent with my blog entries.

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