Funny Story: The Mayonnaise Jar and 2 Beers

Guinness is good for you! Image via Wikipedia

From Denny: Just received this fun email from a cousin in Kentucky. Feel free to send it along to all your friends.

Remember: Ireland's Guinness Stout and Boston's Samuel Adams Stout have CHOCOLATE in it! Drink up! :)

The Mayonnaise Jar and 2 Beers


"When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar and the 2 Beers.

A professor stood before his philosophy class and had some items in front of him. When the class began, he wordlessly picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full. They agreed that it was.

The professor then picked up a box of pebbles and poured them into the jar He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They agreed it was.

The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with an unanimous 'yes.'

The professor then produced two Beers from under the table and poured the entire contents into the jar effectively filling the empty space between the sand. The students laughed.

'Now,' said the professor as the laughter subsided, 'I want you to recognize that this jar represents your life. The golf balls are the important things---your family, your children, your health, your friends and your favorite passions---and if everything else was lost and only they remained, your life would still be full.

The pebbles are the other things that matter like your job, your house and your car.

The sand is everything else---the small stuff. 'If you put the sand into the jar first,' he continued, 'there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff you will never have room for the things that are important to you.

'Pay attention to the things that are critical to your happiness. Spend time with your children. Spend time with your parents. Visit with grandparents. Take time to get medical checkups. Take your spouse out to dinner. Play another 18. There will always be time to clean the house and fix the disposal. Take care of the golf balls first---the things that really matter. Set your priorities. The rest is just sand.'

One of the students raised her hand and inquired what the Beer represented. The professor smiled and said, 'I'm glad you asked.'

The Beer just shows you that no matter how full your life may seem, there's always room for a couple of Beers with a friend.'

Please share this with someone you care about.. I JUST DID!"

Keep smiling as you share that beer with friends!

Recipe: Tunnel of Fudge Cake

What's left: half of a chocolate bundt cake! Image via Wikipedia

From Denny: Now here's a perennial favorite with a lot of people besides yours truly! Bundt cakes are so easy to make and involve as many variations as your mind can conceive.

Tunnel of fudge cake

From: Chris Kimball, editor of Cook's Illustrated

Serves 12 to 14

INGREDIENTS

Cake

3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan

1/2 cup boiling water

2 ounces chopped bittersweet chocolate

2 cups all-purpose flour

2 cups pecans or walnuts, chopped fine

2 cups confectioners' sugar

1 teaspoon salt

5 large eggs, room temperature

1 tablespoon vanilla extract

1 cup granulated sugar

3/4 cup packed light brown sugar

2 1/2 sticks unsalted butter, softened

Chocolate glaze

3/4 cup heavy cream

1/4 cup light corn syrup

8 ounces bittersweet chocolate, chopped

1/2 teaspoon vanilla extract

DIRECTIONS

Do not use a cake tester, toothpick, or skewer to test the cake — the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.

2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.

4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)

Wine Video: Perfect Wines for Summer

Image via Wikipedia

From Denny: OK, I like wine so I like to watch these wine videos where folks make recommendations - especially if it's a price conscious wine that won't empty my wallet! :) I'm often a big fan of Chilean red wines as they are tasty but budget conscious. Chilean wines come from French vines planted over 150 years ago. The Chilean philosophy is the same as their Spanish forebears: Everyone should be able to afford a good glass of wine often!

Here's an interesting video of current recommendations from The Today Show on NBC - one of the few networks that offers the ability to embed videos. Yet another reason to like these guys! :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Ricotta Pudding with Chocolate

From Denny: Let's see, this is the best of both worlds! It has protein AND chocolate! Found this over at NBC. They just recently updated some chocolate recipes - finally! Too bad they didn't put a photo of this recipe. Guess I'll have to just salivate in my mind...

"Ricotta pudding with chocolate, orange zest and pistachios
Don’t have much time to cook a fancy meal? Try these easy, tasty options."

From: Fresco by Scotto Restaurant

Makes 4 to 6 servings

INGREDIENTS

1 1/4 cups heavy cream

1/2 cup powdered sugar

1 cup ricotta cheese

1/4 cup whole pistachios, chopped

1/4 cup chocolate, grated

Zest from 1 orange

2 teaspoons pure vanilla

1 teaspoon ground cinnamon

DIRECTIONS

1. Whip the heavy cream with the powdered sugar till firm and fluffy; do not overwhip.

2. Then, whip the ricotta separately for a few minutes.

3. Fold the heavy cream into the whipped ricotta and fold in the vanilla extract, chocolate, orange zest, and cinnamon.

4. Place in parfait or wine glasses and refrigerate.

Video: Money-Saving Meals from Sandra Lee

From Denny: Chef Sandra Lee from the Food Network has launched her new show about Money Saving Meals. She is a creative person AND a joy to watch while she figures out how to save us money and make it taste good!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Here are the recipes from NBC:

Slow-cooked orange margarita tacos

Throw a cheap but fabulous party by making margarita tacos

From: Chef Sandra Lee
Makes 10 servings$14.03, $1.40 per person

Prep time: 15 minutes

Cook time: 8 hours

Inactive prep time: 5 minutes

Ease of preparation: Easy

INGREDIENTS

1 medium onion, chopped

1/2 cup margarita mix with orange liquor added

1 10-pound bone-in pork shoulder picnic

Salt and pepper

1 tablespoon chopped garlic

2 tablespoons soy sauce

1 cup orange marmalade

20 corn tortillas

DIRECTIONS

Place the onions and margarita mix and liquor in the bottom of a 5-quart slow cooker. Season the pork roast with salt and pepper. Stir together garlic and soy sauce and rub all over pork roast. Place the roast in the slow cooker and spoon marmalade over the top. Cover and cook on low for 8 hours.

When meat is done, remove from slow cooker, let rest for 5 minutes then shred or break up with a fork and arrange on platter. Strain sauce and stir 1 cup into shredded pork.

Warm tortillas slightly in a 250° F oven or in microwave. Set out pork and tortillas with red cabbage slaw and have guests assemble their own tacos.

*****

Simple red slaw

From: Chef Sandra Lee

Makes 10 servings$2.89, $.29 per person

Prep time: 10 minutes

Ease of preparation: Easy

INGREDIENTS

1 small head red cabbage

4 medium carrots, coarsely grated

1/4 cup cider vinegar

1 teaspoon salt

Fresh-ground black pepper

DIRECTIONS

Finely shred cabbage with a sharp knife. Mix cider vinegar, salt and pepper in a large bowl. Toss, add cabbage and carrots and toss to combine.

Use as topping for pulled pork tacos.

*****

Grilled corn and bean salsa with baked corn chips


From: Chef Sandra Lee

Makes 10 servings$4.29, $.43 per person

Prep time: 10 minutes

Ease of preparation: Easy

INGREDIENTS

4 ears corn, shucked or 4.5 cups frozen corn kernels

1 tablespoon vegetable oil

Kosher salt and freshly ground pepper

1 teaspoons chili powder

1 can (28 ounces) diced tomatoes (well drained)

1 can (15 ounces) black beans (drained and rinsed)

1/2 medium red onion, diced

1 minced jalapeno

1 teaspoon chopped garlic

2 tablespoons lime juice

1/4 cup chopped cilantro

DIRECTIONS

For salsa:
Set up grill for direct cooking over medium heat.

Brush corn with oil and season with chili powder, salt and pepper. Place on hot grill and cook 8 to 12 minutes, turning frequently. Remover and let cool. When cool enough to handle, cut kernels from the cob. Place corn in a bowl with tomatoes, beans, onion, and jalapeño. Whisk together lime, garlic, cilantro. Pour over vegetables and beans and toss to combine. Season with salt & pepper.

Optional indoor roasted corn: Preheat oven to 400°. Cut corn kernels from cob and place on baking sheet. Drizzle with oil, chili powder, salt and pepper. Roast in over for 8 to 10 minutes. Remove and let cool.

For chips:

Preheat oven to 400°

Cut each tortilla into 8 triangular portions. Arrange in a single layer on a sheet pan. Spray with canola oil cooking spray, sprinkle with salt and bake until crisp and lightly browned, about 10 minutes.

Allow to cool and serve with salsa.