Ok everyone ….good news first.  My oldest son DJ is running cross country and for the first time our boy’s team came in third at regionals and will be going to states. Woot! Woot!    These are fireworks over our capital Charleston, WV.

Sorry this is getting out late but I have apparently come down with a head cold.

Now before we get to Gel Friday’s recipe here is a tip my mum (Gel Friday’s grandma – who she is currently visiting out in Calif.) Rosemarie sent me.

From Gel’s Friday Gramma:  A Link for Potato Lovers!!!!

Just when you thought you knew everything about boiling potatoes …

To all who love making potato salad but hate peeling the boiled potatoes, here is the solution for easy peeling.

This will BLOW your mind, we do learn something new every day.

Click here: YouTube – Dawn Wells Potato Peeling Video (1 min 48
seconds, by
Mary Ann – Gilligan’s Island)

http://video.google.com/videoplay?docid=7375897927147969009

No need for a peeler!!!!!

Sorry I have no clue which of her cookbooks this came out of, it is out of her favorites binder.

And now from Gel Friday:

Pears and Apples Salad w/Toasted Walnut Dressing          5-6 servings

Ingredients:

1 c. walnuts, chopped                         3 large ripe pears

3 TBSP  olive oil                               2 large crisp apples, peeled

3 TBSP  cider                                 small handful raisins (opt.)

1 1/2 TBSP cider vinegar               2-3 TBSP  heavy cream ( to taste )

1 TBSP packed lt. brown sugar

1. Pre-heat oven to 350*F.  Put walnuts on a sheet & toast them in oven until fragrant and browned, about 10 min.  Remove from oven and tilt onto a plate.

2. Put 1/3 c. nuts in blender . Add olive oil, cider, vinegar, and brown sugar and process til smooth, set aside.

3. Quarter and core pears. Cut into bite size chunks and bowl. Do the same for apples. Toss in the remaining 2/3 c. nuts and raisins if using.

4. Pour dressing over the fruit and toss well to coat evenly. Add the cream and toss again to coat evenly. Serve the salad at once, or cover with plastic wrap and refrigerate until needed up to a few hours.

Hot Milk Chocolate and Vanilla Ice Cream Soda-Liz picked this one                  serves 4

For the Rim of the Cup 2 TBSP Dutch Cocoa Powder

For the Rim of the Cup 2 TBSP Demerra Sugar

1/2 c. Whole Milk                   1 oz. Milk Chocolate, coarsely chopped

1/2 c. Seltzer                        1/2 c. Premium Vanilla Ice Cream

1. Blend the cocoa powder and sugar on a plate. Run a wet finger around the rim of the cup and press into mix.

2. In a pan, heat the milk over medium heat until very hot but not boiling. Add the chocolate and stir until melted. Whisk well to aerate it. Add the seltzer and stir.

3. Divide the liquid and froth equally among the glasses. Gently add a melon ball size scoop of ice cream to each glass. Serve immediately.

Enjoy Everyone!

Stephanie (Girl Friday), Rosemarie (Girl Fridays Gram & Z’s mum)

Z Seawitch & Liz

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