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DailyInbox Presents
Knowledge, Insight, Fun and Food for November 16, 2004
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Good
Housekeeping's Site of the Day |
Dang
Good Jokes
http://www.danggoodjokes.com/
Today's feature houses a collection
of 'clean jokes,' (yes, there are such things!). Naturally, the usual
assortment of 'Blond Jokes' is available as well 'Court Jokes,' 'Only in
America' for a different rendition of American life and, of course, the
'Stupid Jokes,' a collection of anecdotes that tell 'the rest of the story'
and invite the real dummy to 'please stand up!' Here's the perfect
site to visit when you need a little humor in your day; stay as long as
you like, at least until your sides ache from laughing!
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.
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Bits & Pieces |
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GROWTH
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You will never
be the person you can be if pressure, tension, and discipline are taken
out of your life.
James G.
Bilkey
We must always
change, renew, rejuvenate ourselves; otherwise we harden.
Johann Wolfgang
von Goethe (1749-1832)
Poet and dramatist
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.
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Reader's Digest CyberSmiles |
At my granddaughter's
wedding, the DJ polled the guests to see who had been married the longest.
Since it turned out to be my husband and me, the DJ asked us, "What advice
would you give to the newly married couple?" I said, "The three most important
words in a marriage are, 'You're probably right.' " Everyone then looked
expectantly at my husband. "She's probably right," he said.
--Contributed to "Life in These United
States" by Barbara Hancock
Smiles, grins & humor from
the files of Reader's Digest!
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The Recipe File |
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recipe is our first from the newest of the award-winning River Road Recipes
cookbooks...Warm Welcomes. Thanks to the Junior League of Baton Rouge
for sharing their wonderful recipes with us! With Christmas coming
up, consider purchasing a River Road Recipe cookbook, or any of our other
featured Junior League cookbooks, as gifts! |
Pasta, Seafood,
Eggs and Grains:
Louisiana
Seafood Paella
from River
Road Recipes IV...
Warm Welcomes
INGREDIENTS:
8
ounces andouille, sliced
2 Tablespoons
extra-virgin olive oil
8 ounces boneless
skinless chicken breasts, cut into strips
1 cup chopped
yellow onion
1 cup drained
chopped canned tomato
1/2 cup chopped
peeled carrots
1 Tablespoon
chopped garlic
2 cups long
grain white rice
1 cup dry
white wine
2 teaspoons
saffron
1-1/2 cups
chicken stock or broth
1-1/2 cups
shrimp stock (made from shrimp shells)
Salt
and pepper to taste
1 pound large
white shrimp, peeled
12 ounces
speckled trout fillets
8 ounces crawfish
tails
1 cup oysters
with liquor
2/3 cup frozen
peas, thawed
Juice
of 1 lemon
1/4 cup chopped
fresh basil
1 lemon, cut
into wedges
1/4 cup black
olives
TO PREPARE:
Brown the sausage in the olive oil in a large Dutch oven or roasting pan.
Remove the sausage to a plate, reserving the pan drippings. Brown
the chicken on all sides in the reserved pan drippings. Remove the
chicken to a plate, reserving the pan drippings. Saute the onion,
tomato, carrots and garlic in the reserved pan drippings until the vegetables
are tender. Stir in the rice. Cook until heated through, stirring
frequently. Add the wine and saffron and mix well. Bring to
a boil; reduce the heat.
Simmer for 3 minutes, stirring occasionally. Add the chicken stock,
shrimp stock, salt and pepper and bring to a boil. Bake, covered,
at 375 degrees for 15 minutes.
Layer the shrimp, trout, crawfish, and undrained oysters over the rice
mixture. Layer with the chicken and sausage. Bake for 30 to
40 minutes longer or until the rice is tender and the seafood is cooked
through; do not overcook. Remove from the oven and fold in peas;
fluff the rice. Taste and season with salt and pepper. Drizzle
with the lemon juice. Top with basil, lemon wedges and olives.
Note:
This is similar to a Louisiana jambalaya with the distinct flavor of saffron
rice.
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SERVES:
8
Copyright 2004
The Junior League of Baton Rouge, Inc. All rights reserved.
Visit The Junior League of Baton
Rouge web site (http://www.juniorleaguebr.com)
to purchase copies of River Road Recipes IV: Warm
Welcomes and other fine cookbooks, or call (225) 924-0298.
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