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Fiction, Food, and Foolishness
UPTOWN SHOPPING FOR DOWNTOWN BUSINESS
Have you ever thought about how important a kiss is? Well, let me tell you, according to statistics, Kisses are VERY important.
A Kiss with the right person can increase your heart rate to a hundred beats a minute. You can burn at least three calories or more per kiss, depending on how long it lasts. And, according to Psychology today, women will end a relationship if a man is not a good kisser!
Kissing has also been shown to affect the stress hormone, cortisol, lowering it in both genders.
The lips are one of the most sensitive parts of the body. Actually, a hundred times more sensitive than your fingertips.
If you bring in some tongue action, you use all thirty-four muscles in your face. Not only is it good for you because of the muscle exercise and burning calories, turns out, men live longer if they kiss their wives each day.
“The Science of Romance,” by Jeffrey Kluger, states a gene (MHC) is present in saliva, and with kissing, women’s subconscious picks up on their partner’s MHC, and determines if it’s compatible with her own. If it’s different, they are more likely attracted to that person.
Who knew kissing would be a way to gauge attraction biologically? According to everything I’ve read, kissing is much more important to women than men.
So while men view kissing as “uptown shopping for downtown business,” for women, it plays an important part of mate selection.
So, the moral of this story for men is, perfect that pucker, super-charge that smooch, Kick up the heat on that kiss, because for women, everything else depends on it.
Talkin Twang:You can tell a lot about a woman by her hands. If they’re around your throat, she’s probably mad.
OH TO BE A PRINCESS
Reese, Reagan, Caleb, Kate
Monday through Friday, I start my days out with four of my six grandchildren. Most mornings, I get some funny material and try to write it down or use it in a short story, especially from five-year-old Kate and six-year-old Reese.
This morning was no different. Reese made a remark that reminded me of a nursery rhyme and I said, “There was an old woman who lived in a shoe, she had so many grandchildren, she didn’t know what to do.”
Kate giggled and said, “That rhymes.”
I told her it was a nursery rhyme and I couldn’t remember the rest of it, but I thought it went something like, “She went to the cupboard and the cupboard was bare.”
Reese chimed in and said, “But then she reached into her pocket and found a dollar, so they ordered CC’s Pizza.” She certainly gave it a modern twist.
I actually think I combined two different rhymes. That’s what happens when you get old.
Later, Kate was telling me about a dream she had. She went into great detail explaining there were snakes everywhere and she could see her pre-school teacher and she was yelling to Miss Sherry for help. Then she said she was in a castle and I was there. I looked at her and asked…”I lived in a castle?”
Kate replied, “No, you worked there.”
I can’t even be a princess in a dream!
HERE’S THE SCOOP
Perfect cookies everytime
HERE’S THE SCOOP
Hey Y’all,
Today, I’m continuing with KITCHEN TOOLS I CAN’T LIVE WITHOUT. Today’s feature is melon ball scoops.
I’m sure most of you know about these fabulous little helpers, but there may be a “new” cook or two out there who doesn’t.
I’ve gotta tell you, I use these more for baking than I do melons. That’s right, I use them for cookie dough. As you can see, I have two sizes. When you use them to scoop your cookie batter, they serve two purposes.
First, you get to keep your hands clean. I love that. Secondly, your cookies will come out all about the same size. This is especially nice if you’re making up little cookie gift bags for teachers, friends, or as party favors.
I also use them when I’m making Pecan Tassies. I use the small scoop to fill the pastry and it gives me just the right amount every single time.
Maybe you already use melon ball scoops for something other than melons and cookies. If you do, I’d love to hear from you.
Oh, currently, along with my sister, Sugarpie, I’m working on a dessert cookbook. From time to time, I’ll share a recipe with you.
If you have a favorite “Sweet Thang” you’d like to share with me, please do so. I may include it in the cookbook…giving you credit of course.
Talkin’Twang for today: Some #Texans talk ‘cause they got somethin’ to say. Others talk ‘cause they got to say somethin’.
ROLL ON
One handed rolling pin
Finished product
Hey Y’all.
Today I want to share with you the hand-held rolling pin/pastry roller I use for any pastry dough.
As far as I’m concerned, this is one of the greatest inventions ever made. The one I have is Pampered Chef®, but several companies make them and I’m sure you can find them at most specialty kitchen shops.
The reason I love this so much is because of the difficulty I have rolling out pie crust and then transferring it to a pie plate without tearing it. Using this handy little tool, will end that problem.
You can see from the pictures I’ve added, I roll the dough directly in the plate! Oh my Lord! This works so great, I can’t even tell you how happy this makes me, and it only took me about forty-five years to figure this out.
After your dough is ready to roll (and always make sure your dough is “wet” enough). If it’s not, it will fall all to pieces and be awful.
Spread some flour on a work area. Roll your dough into a ball, then place it on the floured surface, and flatten with your hands. I flatten mine to about the size of the bottom of the pie plate. Then put the flatten dough into the pie plate and use your roller to roll the crust up the sides.
Once done, crimp the edges, fill with your pie filling and either top with another crust (if it’s a two crust pie, unfortunately, the top crust will have to be rolled and transferred) OR top with meringue and bake according to your recipe.
I’m telling you, if you use this method, you will love it. It really takes the work out of making pie crust.
If you have a handy hint about some technique you use that saves time and makes cooking easier, I’d love to hear it.
Talkin’ Twang for today: Lettin’ the cat out of the bag is a whole lot easier ‘n puttin’ it back in. #Southern #humor
BUTTERMILK CLOUDS
These Buttermilk Clouds will make you think you're in heaven!
Buttermilk clouds
Ingredients
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• FROSTING:
• 3 tablespoons butter, softened
• 3-1/2 cups confectioners’ sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts, optional
Directions
• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For the frosting, combine the butter, confectioners’ sugar, milk and vanilla in a bowl; beat until smooth. Frost the cookies; sprinkle with chopped walnuts if desired. Yield: 3 dozen.
White Trash Stemware
New Item for White Trash fashions and home decor
Here’s a new item I’m adding to my White Trash fashion and home decor line. Just think of the possibilities… red, blue, yellow…and if you really want to get fancy, you could go with the frosted selection for a more formal look!! You could also change your stems…lots of colors available!!
Ann Everett, Best Selling Author
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{I hope you enjoy this sweet, short-story romance!}