MARIE'S MUSES

First of all I want to apologize to anyone that was worried because I didn’t post as I usually do in the early hours of this morning. One of my good friends came over to me after church today and said that she was quite worried  when she went to check out my daily posting and there was nothing new to read today!  I also got a few e-mails from some of you. Thanks so much everyone for your concern and good thoughts. They mean the world to me.

I had a dinner party to work for last night and I neglected to let you all know that it may run late and so I might not get on this morning. I also had to teach a lesson to the Young Women at church today, so I had some last minute prep to do on that. I didn't get home and into bed until about 3 o’clock this morning and was up and getting ready for church by 7:30 am, (and very bleary eyed I was too!)  so I really wasn’t able to get on the computer and do much before I had to leave. I’m so sorry if I had some of you worried! J I normally do tell you when I am going to be late so it was very naughty of me this time not to do just that!

I am really quite tired this afternoon and so I am only going to leave you with a cute little story I got in my e-mail today. I hope it brings a smile to your face like it did to mine!

Can Cold Water Clean Dishes?

This is for all the germ conscious folks that worry about using cold water to clean.

John went to visit his 90-year-old grandfather in a very secluded, rural area of West Virginia .

After spending a great evening chatting the night away, John's grandfather prepared breakfast of bacon, eggs and toast.

However, John noticed a film like substance on his plate, and questioned his grandfather asking, "Are these plates clean?"

His grandfather replied, "They're as clean as cold water can get em. Just you go ahead and finish your meal,Sonny!"

For lunch the old man made hamburgers. Again, John was concerned about the plates as his appeared to have tiny specks around the edge that looked like dried egg and asked, "Are you sure these plates are clean?"

Without looking up the old man said, "I told you before, Sonny, those dishes are as clean as cold water can get them. Now don't you fret, I don't want to hear another word about it!"

Later that afternoon, John was on his way to a nearby town and as he was leaving, his grandfather's dog started to growl, and wouldn't let him pass.

John yelled and said, "Grandfather, your dog won't let me get to my car".

Without diverting his attention from the football game he was watching on TV, the old man shouted, "COLDWATER, GO LAY DOWN NOW, YAH HERE ME!!!"

Meet Coldwater.

The party went really well last night. All the guests seemed to enjoy their meals very much. This was one of the appetizers that I had prepared for it and let me tell you, they are mighty tasty if I don’t say so myself! . I make my own herby olive oil to brush the slices of baguette with before I bake them. It’s very easy to do and keeps forever in the freezer or about one week in the fridge. I am including the recipe for that on the bottom.

Makes 8 servings

These are really delicious little nibbles that are wonderful served with drinks before dinner. If you wanted to you could actually serve them on larger slices of toasted baguettes for a light lunch. These are what I’d call moreish!!

1 (6 12/2 ounce) jar of marinated artichoke hearts, drained and chopped

1 medium tomato, seeded and diced

½ cup freshly grated parmesan cheese

¼ cup finely chopped minced red onion

2 cloves of garlic, crushed

5 TBS mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Herby olive oil for brushing

Pre-heat the grill in your oven. (broiler) Place the bread slices on a baking sheet and brush with the herby olive oil. Toast lightly under the grill.

Mix all the remaining ingredients together in a medium bowl until they are well combined. Spread equal amounts of this onto the toasted bread slices, covering them right to the edges.

Place in a single layer on a baking sheet and broil again until the topping is lightly browned and bubbly.

Let cook for a few minutes and then serve warm.

Makes 1 cup

This very versatile and well flavoured olive oil is wonderful spread onto slices of baguette or crispy Italian crackers and flat breads and then toasted.

1 cup olive oil

½ tsp dried basil leaves

½ tsp dried oregano leaves

½ tsp sea salt

¼ tsp freshly ground black pepper

1 fat clove of garlic, peeled and crushed

Mix all the ingredients in a small jar. Put the lid on and then give them a good shake. Let sit for a couple of hours before using in order for all the flavours to impregnate the oil. Store in the refrigerator for up to a week or in the freezer for an unlimited time.