-Michael Corleone, The Godfather III-
 |
| I shouldn't go to meetings at work! |
It's been a week of work at work.
Lots of work.
But, there's also been those moments that tell me that 33 years doing what I do means something.
A whole lot of something.
I am clearly the only one who gets what I get, who loves what I love and cares beyond reason.
I think I am hearing the call.
It's a true calling.
That no one else really hears the way I hear it.
People don't get it the way I get it.
Self preservation and self defense is beginning to make a lot of sense to me.
I know you have no idea what I am talking about.
But, that's okay. I'm counting on YOU not knowing what I am talking about.
All I can say is....
A few weeks ago, I was thinking about retiring.
Now I'm thinking about conquering.
Funny, isn't it?
Now, the big question that is gonna be out there is....WHAT ARE WE GONNA DO ABOUT JUDI?
Yeah, I know, you still don't get it.
Stay tuned.
 |
| Michael knows exactly what I am talking about!!! |
4 comments:
Ok, here is a recipe that will take care of 2 pantry items that I have a lot of: oatmeal and jam... courtesy of my son's friend Giada ...So much better than store bought bars!!!
Apricot Oat Bars
Ingredients
Vegetable oil cooking spray
Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
Crust
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Per Bar: Calories: 232; Total Fat: 11 grams; Saturated Fat: 5 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 16 grams; Fiber: 1 gram; Cholesterol: 28 milligrams; Sodium: 112 milligrams
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/apricot-oat-bars-recipe/index.html?oc=linkback
whoops, put my recipe on the wrong day. Sorry...
I get it - you are a true and loyal Scot!
I have retirement in my sights but a few more years away...tough decision!
Post a Comment