(NB: To visit Daphnes various sites, just click on the correspning rasberry lace buttons.)

 

The Circle’s Geek  aka computer help site is changing management. All notes, jokes, programme help, internet tips,  and other computer related stuff should now be sent to Pat (Daisy) Broatch  p_broatch@hotmail.com

 

We have all been hearing about strange weather conditions all over the world, more especially towards the end of 2006 and beginning of 2007. We are trying to classify all this phenomenum in

The rest of our Planet Awareness site “Planet Kryzys”  has several interesting features.

 

Meanwhile, with news from Argentina, the northern provinces, Salta, Jujuy and Tucuman mainly, are having excess rainfall, with many inconvenience, burst rivers,  cut off routes and bridges, isolated villages, evacuation etc. Meanwhile my city, Mar del Plata, is having a hot dry summer, several more days then the average with temperatures into the 30s C (90sF), and it hardly rains.... rare for this area, being on the coast and all. We have had a record number of tourists visiting the city with an estimated 400 thousand last weekend alone. We have been warned that because of this  plus the lack of rain, we have to be careful how we use water, no using hoses to wash cars, water gardens, or pavings, things like that, with  rotating water cuts in operation in some areas.. Out walking, I have noticed the parks are looking rather dried up and many trees are loosing their leaves ... that should not be happening for another two months as we are in full summer down here right now.

Due to the high numbers of people hitting the routes there are more and more accidents. The other day there was a spectacular accident where a car transporter, carrying 10 brand new cars, overturned in fog on the national route some distance from this city, the top 5 cars were a complete write off, I heard no details about the lower five protected by the structure. Driver and co.driver got off with slight injuries.

 

 

 

 

Our Travelling Mascot Gracie Lara is now safe and sound in  the UK where she is spending a time with Brit Pat Daisy. We hope to get news and pictures soon.

  We are already taking names for a new list to have her visit, so if you would like Gracie to visit you, please send in your name and details, so we can add you to the list.

Gracie, who is lost Ruby’s successor, started off in Brazil, went to Canada, then to Maryland, and with your help and a bit of luck will travel, travel, travel where we cannot, to visit Circle members everywhere for us.

 Visit her site here: http://gracie.bravehost.com/index.html

 

The Circle’s “Mother Special” site --- inactive for some time due to lack of fresh material to add – has now been updated  with a lovely story from a member. Read about it here:

This weeks Recipe Choice can be found in the Members Recipe section of the Cookbook, http://www.angelfire.com/planet/worldrecipes/index.html  recently updated with 25 more recipes.

If you cannot find your recipe either in the main cookbook, or the Seasonal Regional section, try looking in its own site search engine to make finding specific recipes easy, (eg.. By origin, ingredient, recipe type etc.)  Failing that, let me know  and  I’ll  do my best to put the matter right. There is also  an  extensive kitchen tips section, that we are willing add to.

 

 

 

 

Creamy Dilled Salmon
WWWCOF COOKBOOK

Recipe sent in by Sharon, Jan 07 using a vinegar recipe she also sent in.

• 1 large fillet of salmon
• mayonnaise (enough to spread a  light coat on top of salmon fillet)
• 1/3 Cup Lemon Dill Vinegar  (click link for recipe) 
• 1 lemon (sliced) 
• lemon pepper to taste
• 1 Tsp dried dill weed

Place your fillet of salmon in a shallow baking dish lined with tinfoil. (Be sure to spray your tinfoil lightly with Pam before placing salmon on it.)

 

Drizzle vinegar over the fillet. Spread a light layer of mayonnaise over the entire fillet.

Sprinkle lemon pepper and dill weed over the mayonnaise.

Arrange the lemon slices on top. Cover with tinfoil.

Bake at 350 F for 30 minutes or until salmon is no longer translucent. Serve hot.

This recipe is very easy to adapt to large or small dinner parties. For a great summer dinner, try this one on the grill. Just double up the tinfoil. no pan necessary!  

 

Crunchy Chicken Salad
WWWCOF COOKBOOK
Yield: 6 Servings
This recipe, Sent in by Sharon, Jan 07

uses one of the vinegar recipes she also sent in

• 4 chicken breasts (cooked, diced and chilled)
• 2 Cup red seedless grapes (halved)
• ½ Cup salted almonds (slivered)
• 1 Cup celery (diced)
• 2/3 Cup Garden Blend Vinegar  (click link for recipe) 
• 2 Tsp fresh parsley (finely chopped) 
• 2/3 Cup Miracle Whip
• 4 hard boiled eggs (diced) 
• salt and pepper to taste

Combine chicken and celery in a large bowl.

 Sprinkle vinegar over mixture and let stand for 5 minutes.

Fold parsley, salt, pepper, Miracle Whip, grapes, almonds and eggs gently into chicken mixture.

Chill well and server. Serves 6.

Lemon Pound Cake
WWWCOF COOKBOOK
Recipe sent in by Sharon, using a vinegar recipe she also sent in. Jan 07

• 1 Cup butter (softened to room temperature)
• 6 eggs
• ¼ Tsp soda
• 3 Cup sugar
• 3 Cup flour (unsifted)
• 1 Tbl lemon extract      
• 1 Cup sour cream
• 1 Tsp almond extract   
• 4 Tbl lemon or orange juice
• 2 Tbl Tangy Citrus Vinegar (click link for recipe) 
• ¼ Cup sugar

Beat together butter, 3 cups sugar, lemon and almond extract, and vinegar.
When well mixed, add eggs one at a time, beating after each. Stir soda into flour and add flour mixture and sour cream alternately to the cream mixture, mixing just until well combined.
Spoon batter into well-greased and floured 10-inch bundt pan or tube pan.
Bake at 325 F for approximately 1 hour and 15 minutes or until toothpick comes out clean.
Cool in pan about 15 minutes, then turn onto a dinner plate.
Mix remaining ¼ cup sugar, and 4 Tbs. juice in a small bowl and drizzle over the warm cake.
Allow a few moments for the excess topping to be absorbed into the underside of the cake.
Then wrap cake up tightly in plastic wrap. Best if made the day before serving. When ready to eat, unwrap and serve

All The above recipes are really doubles, as they all use different vinegar recipes in them.

You see, we have recipes for all tastes in our marvellous cookbook. (but there is still plenty of room for more, so just keep them coming!!)
 

  Comments and suggestions Daphne:  wwwcofdaphne@gmail.com

 

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