Let’s hear it for the instrumentals. Any type of music, no vocals. An instrumental is a recording without any vocals, although it might include some inarticulate vocals, such as shouted backup vocals in a Big Band setting. Through semantic widening, a broader sense of the word song may refer to instrumentals. The music is primarily or exclusively produced using musical instruments.
In a song that is otherwise sung, a section that is not sung but which is played by instruments can be called an instrumental interlude, or, if it occurs at the beginning of the song, before the singer starts to sing, an instrumental introduction. If the instrumental section highlights the skill, musicality, and often the virtuosity of a particular performer (or group of performers), the section may be called a “solo” (e.g., the guitar solo that is a key section of heavy metal music and hard rock songs). If the instruments are percussion instruments, the interlude can be called a percussion interlude or “percussion break”. These interludes are a form of break in the song.
Swiss cheese. A railroad. Hardworking people. A painter. Brick factories and coal mines. All these have a part in Sugarcreek’s history. In 1882, a railroad built in the Sugar Creek valley brought new opportunities. The depot was about a mile east of Shanesville, and a cluster of buildings soon sprang up around it. By 1888, the growing settlement wanted its own post office and a new name. Previously known as “the town east of Shanesville,” the area became “Sugar Creek,” named after a nearby stream. Eventually the two villages grew together, but it wasn’t until 1969 that they officially merged under the name of Sugarcreek.
Years before the new railroad, however, early settlers had moved into the untamed wilderness of Sugar Creek valley. Amish families were some of the first to arrive, along with other German and Swiss families. With hard work and determination, they cut down the heavily forested area and settled on the hills of Sugarcreek. The Swiss immigrants brought with them their cheese making skills and opened small cheese factories. Over time, Sugarcreek became known as the center of the Swiss cheese making industry in Ohio. Today local descendants of the Swiss immigrants continue the cheese making legacy, using milk from local dairy farms.
To promote Swiss cheese and invite visitors to the area, Sugarcreek held its first annual Swiss festival in 1953. The festival, which centered on Swiss cheese and traditional Swiss dress, music, food, and games, was a huge success and became an annual event that drew thousands of visitors every year.
Bobbi Brown’s Zucchini Pasta. Here’s a lady who gives us a quick meal that’s tasty. You’re probably looking at 10-15 minutes. This is a go-to recipe. You’ll love the combination of the zucchini nooldes, tuna and zesty Italian spices
In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.
The Paloma is a drink that hails from the vibrant and incredibly culturally layered country of Mexico. It is normally made using a tequila base, lime juice, a grapefruit-flavored soda (dealer’s choice between something generic, Fresca, Squirt, or Jarritos), a lime wedge and is served on the rocks.
Like many drinks, there are different variations that can be incorporated so that all may enjoy them. For example: don’t like grapefruit, use club soda as a possible option (this is a great substitution if you want to go sugarless).
But the below recipe is a take on the Paloma that is like no other. Jaime Salas, Ambassador for Milagro Tequila, shared with HOLA! USA his super simple and delightful recipe using this premium tequila below!
Ingredients:
1 ½ parts Milagro Reposado
½ part Ancho Chili Liqueur
½ part Fresh Lime Juice
3 parts Grapefruit Soda
Lime Wheel
Preparations:
Using a lime wedge, wet the rim of the glass and salt half the rim. Add ice, Milagro Reposado, Ancho Reyes and grapefruit soda. Squeeze a wedge of lime and discard.
Colonial Williamsburg. A great place to visit. I’ve been here at least a dozen times. A great place for a family vacation. Or someplace for the amateur historian. Stop in and see what you’ve been missing.
Colonial Williamsburg is the largest outdoor living museum in the country, upholding our educational mission through immersive, authentic 18th-century experiences and programming for our guests. In 1926, the Reverend Dr. William Archer Rutherfoord Goodwin, with the financial backing of John D. Rockefeller Jr., began to restore Williamsburg to its original colonial state, starting with the purchase of the historic Ludwell-Paradise House. Today, Colonial Williamsburg’s Historic Area houses restored and historically preserved buildings, 88 of which are originals.
Donations enable the research, documentation and interpretive training fundamental to the presentation of programs in Historic Area buildings, trade shops, and museums. Donations support the acquisition and conservation of art, preservation and maintenance of buildings, production of publications and audiovisual programs, and all educational activities. Thousands of philanthropic corporations, foundations and individuals are helping to build a base of financial support for The Colonial Williamsburg Foundation.
Top Chef Kevin Gillespie’s All-Star Banana Pudding Will Become a Family Favorite. Yes I’m sharing my space with another chef. He’s got a winner here. Nobody does it better than Grandma. Enjoy.
Warm Banana Pudding
By Kevin Gillespie
Serves
12
Active Time
Total Time
Ingredients
2 cups half-and-half
2 cups whole milk
1 vanilla bean pod, split
1½ tsp vanilla extract, divided
2½ cups sugar, divided
8 large eggs, separated
1 cup flour
1 tsp salt
6 Tbsp butter, cubed
1 (12-oz) loaf lb cake, sliced ¼ inch thick
½ cup strong brewed coffee
8–9 very ripe bananas, peeled and cut into ½-inch coins
½ tsp cream of tartar
Directions
Preheat oven to 375°F.
In a large saucepan over medium-high, combine half-and-half, milk, vanilla bean pod and ½ tsp extract. Cook 4 minutes or until bubbles start to form around edges; remove from heat. Fish out vanilla pod. Use a paring knife to split pod and scrape out beans; add to milk mixture. Discard pod.
In a large bowl, whisk 2 cups sugar and yolks 1 minute or until very thick and pale yellow. Sift in flour; add salt. Stir to combine. Slowly whisk in ¾ cup milk mixture. Whisk yolk mixture into pan. Return pan to medium heat; cook 8 minutes or until thickened, stirring constantly. Remove from heat. Whisk in butter, 1 cube at a time, until incorporated. Blend with an immersion blender 1 minute. Press pudding through a fine-mesh strainer to remove any remaining lumps.
Arrange pound cake in a single layer on a baking sheet. Place in oven 6 minutes or until lightly browned. Remove from oven; turn slices. Toast 4 minutes or until lightly browned. Remove from oven; brush both sides with coffee.
Spoon about 1½ cups pudding into bottom of a 2-quart deep casserole dish. Layer pound cake and bananas on top. Repeat process, ending with a layer of pudding.
In a small bowl, whisk remaining ½ cup sugar and cream of tartar. Place egg whites in bowl of a stand mixer fitted with a whisk attachment, beat 2 minutes or until thick and frothy. With motor running, gradually add sugar mixture. Add remaining 1 tsp extract; beat until soft peaks form.
Mound meringue on top of pudding; spread to cover evenly and seal at edges. Use back of a spoon to swirl meringue into peaks. Bake 5 minutes or until peaks are browned. Let stand 15 minutes before serving.
This Kale and Mushroom Lasagna recipe will soon become part of your regular pasta night rotation.There’s literally never a bad time for pasta. Even during the hottest summer weather, nothing quite beats a plate of spaghetti or a bowl of pesto-drenched ravioli. But if you’re sick of just boiling noodles and tossing them with sauce, Chef and Well+Good Council member Candice Kumai has the 201-level recipe that every pasta-lover should know how to make: lasagna. Yes, the layered pasta dish looks complicated and intimidating, but this recipe is super easy to follow and comes together in under an hour. The best part? It’s filled with vegetables and is vegetarian-friendly—just look for a Parmesan that uses vegetarian rennet or is explicitly labeled vegetarian. Trust us: This kale and mushroom lasagna recipe will soon become part of your regular pasta night rotation.
One-Pan Kale Mushroom Lasagna
Serves 6
Ingredients
Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms
2 cups shredded lacinato kale leaves
2 cups part-skim ricotta cheese 3 cups Homemade Kale Marinara Sauce (or jarred organic marinara)
6 no-boil lasagna sheet noodles
1⁄4 cup finely grated Pecorino Romano or Parmesan cheese
1. Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray, and set aside.
2. In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.
3. Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
4. Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup marinara sauce, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and finish with grated Pecorino Romano or Parmesan cheese on top.
5. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes. After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.
Heading for the weekend and the end of summer. Lets do songs about water, summer, and any song that has you wishing life is nothing but a bowl of cherries. Songs that make you happy.
On a side note, we’ve only been here for less tan a week and the response has been great. And the interest in my Amazon link has been awesome.
Let’s play it for the Working Men and Women. With this being a holiday for those in a the states, doesn’t mean that the whole world can’t share. So play any songs about work or songs by artists who have work in their name.
Don’t forget to order your Amazon form this website. Thank You to those who went there yesterday.
5 Ingenious Tricks for Saving Burnt Cookies. It doesn’t take long for cookies to go from an irresistible golden brown to a dispiriting black (especially if you’re baking at a high altitude). But before you toss them in the trash and start rummaging around in your pantry for a store-bought snack, we have a few suggestions for saving that imperfect batch.
1. Grate off the burnt bits of cookie with a zester or cheese grater.
All you have to do is slide the cookie along your cheese grater to get rid of the burnt layer on the bottom. The smaller the holes, the better, so a lemon zester works well for this, too.
2. Scrape the burned part of the cookie off with a knife.
If you don’t have a cheese grater, you can get the same results with a regular knife—it just might take you an extra minute or two. Instead of slicing off the entire bottom of the cookie, hold your knife blade perpendicular to the bottom of the cookie and carefully scrape away the burnt crumbs.
3. Store the burned cookies in a jar with a piece of bread.
Even after you’ve shaved off the blackened evidence of your culinary blunder, your cookies might still be crispier than you’d prefer. Store them in an airtight container with a slice of bread—they’ll soak up the moisture and soften right up.
4. Make ice cream sandwiches with your burned cookies.
Snackers won’t scoff at your grated cookies if they can’t even see the bottoms. Slather one with a nice, thick layer of ice cream, slap another one on top, and roll the edges in your favorite topping for a treat that’s better than any cookie—burnt or not.
5. Transform your burned cookies into a cookie crust.
For charred, crunchy cookies that seem beyond salvation, you can completely cut off the burnt bottoms, crush the remains, and turn them into a cookie crust for a pie or cheesecake
Koda. Leave your Politics at the door has moved. I’m in the process of moving this over from SITE 123. The same rules will apply. No Politics or Religion. It will mostly be music, food, and feel good stories. Some polls, but they will be of a good nature theme. As always we require everyone to be civil. Since we won’t be doing Religion or politics, that shouldn’t be an issue.
If you have any ideas, please share with me what type of articles or stories you would like to see here. A word about advertising.
Amazon will be the only advertiser we will be carrying here for now. It would be greatly appreciated if you bought from here if you’re a amazon buyer. So let us know what you think.
