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 Optical Illusions Etc. If optical illusions are your thing, here's the site for you! Walt Anthony has developed this blogspot that will certainly challenge your skills of perception. As Walt states, "These Optical Illusions are presented on this blog in the spirit of providing an entertaining venue to educate those interested in optical illusions and expanding the traditional assumptions of what constitutes an optical illusion." You'll find a Fractal of the Day from Dr. Clint Sprott of the University of Wisconsin Physics Department, illusions in architecture, art and other mediums, all well presented with comments to help you get the most out of the individual images. You might even start your recognizing illusions that you would not have previously seen prior to browsing this blog. Optical Illusions Etc will definitely remind you that 'seeing is NOT believing!' To submit a specific site for us to
review in Site of the Day (or to make a suggestion for a site topic),
please click here.
Click here for the Good Housekeeping Site of the Day Archive. Note:
If clicking on the title of the feature does not direct you to the
site, please check the Archive (http://www.gh-siteoftheday.com/)
for the actual URL, the address of the feature.
 TIME Time is the only critic without ambition. John Steinbeck (1902–1968) Writer Give me time enough, and I may like it. Henry David Thoreau (1817–1862) Writer and naturalist Bits & Pieces has motivated readers with a unique combination of wisdom and inspiration for nearly 40 years. Every month, for less than the price of a cup of coffee, true-life stories that will lift your spirit. Order today and learn why over a million subscribers have enjoyed Bits & Pieces.  WORKING for a pediatrician calls for stifling a chuckle from time to time. When a frantic mother phoned to tell us her baby had a temperature of 102, we had to know whether she was taking the reading under the arm, in the mouth or elsewhere. So we asked, "How are you taking it?" Her reply: "Oh, I'm holding up pretty well!" --Contributed to "All In a Day's Work" by Marsha Yelton Smiles, grins & humor from the
files of Reader's Digest!
 Meat and Poultry:
INGREDIENTS for Hen Sauce Piquante:Hen Sauce Piquante from
Tell Me More,
A Cookbook Spiced with Cajun Traditions and Food Memories 1 hen 1/4 cup steak seasoning 4 cups chopped onion 2 cups chopped bell pepper 1/3 cup minced garlic 4 bay leaves 1 teaspoon thyme 1 teaspoon rosemary 6 (12 ounce) cans chicken broth 1 cup roux (see below for recipe) 1 (12 ounce) can tomatoes 1 (10 ounce) can cream of mushroom soup Water 2 cups chopped green onion Salt and pepper to taste INGREDIENTS for Basic Roux: 2/3 cup flour 3/4 cup oil TO PREPARE Hen Piquante: Cut hen into small pieces. Sprinkle with steak seasoning and brown completely in large pot. Remove hen. Leave drippings and add onions and bell pepper, garlic, bay leaves, thyme and rosemary. Saute until tender. Add chicken broth and bring to boil. Add roux and stir constantly. Add tomatoes and can of cream of mushroom soup. Add water and stir well. Allow to cook in oven at 325 degrees for three hours. Remove and add green onions and let sit for ten minutes. Serve over rice. TO PREPARE Basic Roux: Mix the flour and oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on to medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cook your roux fast, because as it reaches the done point, it will be too hot and burn. When your roux is a rich dark brown, turn off the heat immediately, continuing to stir. Add water to lower the temperature slightly so the roux will stop browning. Or, you can add chopped onions and/or bell peppers to lower temperature. Continue stirring, return to heat and add the remainder of the ingredients for your stew or gumbo. A heavy pot is a must to make a pretty roux. The heavier the pot, the easier your job will be. Before you start your roux, start heating water in kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. The measurements given above make a roux large enough for a stew with 1 hen, or a gumbo with two pounds of shrimp. NOTE: If you wish to make a larger recipe, enlarge the recipe in the same proportions given. We feel it to be important to use more oil than flour. Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. To purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories, call the Junior League of Lafayette at (337) 988-2739 or (800) 757-3651 or order by mail at 504 Richland Avenue, Lafayette, Louisiana 70508. |  |
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