Weekend Round-Up

I love these last minute improvised baking hacks video- such creative ideas when you don't have the right size pan on hand. The best one is the improvised bundt pan. 
https://www.facebook.com/buzzfeednifty/videos/vb.1679616822293043/2052711801650208/?type=2&theater ALERT

 Hope you  have been squirreling away poems for 

Keep A Poem in Your Pocket Day April 26th
The idea is simple: select a poem you love, carry it with you, then share it with co-workers, family, and friends.

The Academy of American Poets, which launched National Poetry Month in 1996, took Poem in Your Pocket to all fifty United States in 2008, encouraging individuals across the country to join in and “channel their inner bard.” There are many creative ways to share poems on this poetry day.
In Your School
Post pocket-sized verses around your school. Encourage students to write new poetry.
In Your Community
Within your community distribute bookmarks with your favorite lines of poetry or pocket sized verses. 

Create chalk poems outside on the sidewalk
On Social Media
Post lines from your favorite poem on your Facebook, Instagram, Twitter, or Tumblr account.

Home

Look up some of your favorite poets and enjoy their  poetic verses.

Remember: Poetry is best when shared, and Poem in Your Pocket Day is the perfect time to share!Here's one to get you started

 

Charred Broccolini with Grapes, Cashews and Brussels Sprouts Leaves

Cook's Notes: Broccolini

Compared to the somewhat bitter flavor of regular broccoli, the taste of broccolini is more mild, with a sweet, earthy taste. While it can be eaten raw broccolini tastes best when cooked  sautéed, steamed, roasted or grilled.
Health Benefits: Broccolini is not only generally agreed to be sweeter in taste than your regular broccoli, it's also a healthy option. A good source of vitamin A folate, iron and potassium and an excellent source of vitamin C that provides 35 calories per 3 oz. serving, which is around 5 to 6 stalks.

Recipe makes two large servings.  Add a  drizzle of Ken's Steak House Lite Raspberry Walnut Vinaigrette Dressing to the salad and you have a yummy healthy start to your week.

Salad Ingredients: 

• A bag of Shaved Brussels Sprouts leaves. You will need 2 cups. 

• 8 broccolini stalks. trim 2 inches off the stalks. 
• 2 TB. olive oil, divided 
• 3 cloves of garlic, minced and divided
• 1 cup combinations mini red and yellow peppers
• dash of red pepper flakes  
• 1-1./ cups red grapes, halved
• Lemon squeeze (1/2 lemon) 
• Salt and pepper to taste
• 1/2 cup toasted cashews  

Directions:

• Heat 1 TB. olive oil in a large non stick fry pan. 
• Stir fry shaved Brussels sprouts leaves with half of the minced garlic until crisp about 2 minutes. 
• Places crisp Brussels sprout leaves on a paper towel lined plate. 
• Heat rest of oil, add broccolini with rest of garlic, peppers and red pepper flakes. Stir until charred about 2 minutes. Squeeze lemon juice over broccolini mixture. Add to paper towel lined plate. 
• To serve place salad ingredients in a bowl or spread out on a small tray. Mix in grapes and cashews. Drizzle with dressing.