Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.
Ralph Waldo EmersonOctober 2007
Monthly Archive
Wed 31 Oct 2007
Wed 31 Oct 2007
Tue 30 Oct 2007
Regret is an appalling waste of energy, you can’t build on it: it’s only good for wallowing in.
Katherine MansfieldTue 30 Oct 2007
This is one of my favorite images… I’ve loved it ever since Maxell tape used it in their advertising. It just looks like my day feels like some times…
Mon 29 Oct 2007
The trouble with jogging is that, by the time you realize you’re not in shape for it, it’s too far to walk back.
Franklin P. JonesMon 29 Oct 2007
Sun 28 Oct 2007
- ½ Cup butter (1 stick)
- 1/3 Cup granulated sugar
- 1/3 Cup firmly packed brown sugar
- ¼ Cup finely chopped nuts (pecans, walnuts, et cetera)
- 1 Tablespoon ground cinnamon
- 3 (12-ounce) or 2 (16.3-ounce) cans buttermilk biscuits
Preheat the oven to 375 degrees. Coat the inside of a tube pan with fluted sides using cooking spray or butter. Melt the butter in a small pot, or in the microwave in two-cup heatproof measuring cup. In a separate bowl, mix the sugar nuts and cinnamon.
Open one can of biscuits, separate and cut each into four sections. Roll each into a ball then roll in sugar mixture to coat. Place the balls in the pan in a single layer, drizzle a little melted butter evenly over the top, then do the same with the other can(s) of biscuits.
Sprinkle the remaining sugar mixture over the top and bake for 30 to 35 minutes. Be sure to let cool for a minute or two before turning the bread onto a large plate and carefully removing the pan. Watch out, because the yummy goo will be hot. If you leave the monkey bread in the pan much longer, it will stick and be hard to remove.
Heloise column in Minneapolis Star-Tribune, Wednesday, 19 September, 2007
