or recording at the moment. Thought id start this as ive just finished the first season of Orange is the new Black. I thought it was great , I don't know if anyone has seen it I think its only available on netflicks I may be wrong but a cracking show well..
Van T. Barfoot dies
Van T. Barfoot dies
Remember the guy who wouldn't take
the flag pole down on his Virginia
property a while back?
You might remember the news story several
months ago about a crotchety old man in
Virginia who defied his local Homeowners
Association, and refused to take down the
flag pole on his property along with the large
American flag he flew on it.
Now we learn who that old man was.
On June 15, 1919, Van T. Barfoot was born in
Edinburg , Texas . That probably didn't make
news back then.
But twenty-five years later, on May 23, 1944,
near Carano, Italy , that same Van T. Barfoot,
who had in 1940 enlisted in the U.S. Army, set
out alone to flank German machine gun
positions from which gunfire was raining
down on his fellow soldiers.
His advance took him through a minefield but
having done so, he proceeded to single-handedly
take out three enemy machine gun positions,
returning with 17 prisoners of war.
http://ift.tt/1CYoqdz
And if that weren't enough for a day's work, he later
took on and destroyed three German tanks
sent to retake the machine gun positions.
http://ift.tt/1CYoqdB
That probably didn't make much news either,
given the scope of the war, but it did earn
Van T. Barfoot, who retired as a Colonel after
also serving in Korea and Vietnam , a well
deserved Congressional Medal of Honor.
http://ift.tt/1CYorhN
http://ift.tt/1CYoqdF
What did make news...Was his Neighborhood
Association's quibble with how the 90-year-old
veteran chose to fly the American flag outside
his suburban Virginia home. Seems the HOA rules
said it was OK to fly a flag on a house-mounted
bracket, but, for decorum, items such as
Barfott's 21-foot flagpole were "unsuitable".
http://ift.tt/1CYory1
http://ift.tt/1CYoqdJ
Van Barfoot had been denied a permit for
the pole, but erected it anyway and was facing
court action unless he agreed to take it down.
http://ift.tt/1CYoqtX
Then the HOA story made national TV,
and the Neighborhood Association rethought
its position and agreed to indulge this
aging hero who dwelt among them.
http://ift.tt/1CYory5
"In the time I have left", he said to the
Associated Press, "I plan to continue
to fly the American flag without interference."
As well he should.
And if any of his neighbors had taken a notion to
contest him further, they might have done well to
read his Medal of Honor citation first. Seems it
indicates Mr. Van Barfoot wasn't particularly
good at backing down.
http://ift.tt/1CYory7
Van T. Barfoot's Medal of Honor citation:
This 1944 Medal of Honor citation, listed with the
National Medal of Honor Society,
is for Second Lieutenant Van T. Barfoot,
157th Infantry, 45th Infantry:
http://ift.tt/1CYory9
If you got this email and didn't pass it on -
guess what - you need your butt kicked
I sent this to you, because I knew you would do the right thing!
WE ONLY LIVE IN THE LAND OF THE FREE BECAUSE OF THE BRAVE!
Remember the guy who wouldn't take
the flag pole down on his Virginia
property a while back?
You might remember the news story several
months ago about a crotchety old man in
Virginia who defied his local Homeowners
Association, and refused to take down the
flag pole on his property along with the large
American flag he flew on it.
Now we learn who that old man was.
On June 15, 1919, Van T. Barfoot was born in
Edinburg , Texas . That probably didn't make
news back then.
But twenty-five years later, on May 23, 1944,
near Carano, Italy , that same Van T. Barfoot,
who had in 1940 enlisted in the U.S. Army, set
out alone to flank German machine gun
positions from which gunfire was raining
down on his fellow soldiers.
His advance took him through a minefield but
having done so, he proceeded to single-handedly
take out three enemy machine gun positions,
returning with 17 prisoners of war.
http://ift.tt/1CYoqdz
And if that weren't enough for a day's work, he later
took on and destroyed three German tanks
sent to retake the machine gun positions.
http://ift.tt/1CYoqdB
That probably didn't make much news either,
given the scope of the war, but it did earn
Van T. Barfoot, who retired as a Colonel after
also serving in Korea and Vietnam , a well
deserved Congressional Medal of Honor.
http://ift.tt/1CYorhN
http://ift.tt/1CYoqdF
What did make news...Was his Neighborhood
Association's quibble with how the 90-year-old
veteran chose to fly the American flag outside
his suburban Virginia home. Seems the HOA rules
said it was OK to fly a flag on a house-mounted
bracket, but, for decorum, items such as
Barfott's 21-foot flagpole were "unsuitable".
http://ift.tt/1CYory1
http://ift.tt/1CYoqdJ
Van Barfoot had been denied a permit for
the pole, but erected it anyway and was facing
court action unless he agreed to take it down.
http://ift.tt/1CYoqtX
Then the HOA story made national TV,
and the Neighborhood Association rethought
its position and agreed to indulge this
aging hero who dwelt among them.
http://ift.tt/1CYory5
"In the time I have left", he said to the
Associated Press, "I plan to continue
to fly the American flag without interference."
As well he should.
And if any of his neighbors had taken a notion to
contest him further, they might have done well to
read his Medal of Honor citation first. Seems it
indicates Mr. Van Barfoot wasn't particularly
good at backing down.
http://ift.tt/1CYory7
Van T. Barfoot's Medal of Honor citation:
This 1944 Medal of Honor citation, listed with the
National Medal of Honor Society,
is for Second Lieutenant Van T. Barfoot,
157th Infantry, 45th Infantry:
http://ift.tt/1CYory9
If you got this email and didn't pass it on -
guess what - you need your butt kicked
I sent this to you, because I knew you would do the right thing!
WE ONLY LIVE IN THE LAND OF THE FREE BECAUSE OF THE BRAVE!
Historic Clifton Mills restaurant in Clifton, Ohio Chocolate Pecan Pie
Historic Clifton Mills restaurant in Clifton, Ohio Chocolate Pecan Pie
1 recipe Pastry for Single-Crust Pie (see recipe below)
1/4 cup butter
2 ounces unsweetened chocolate
3 eggs
1 cup dark-colored corn syrup
3/4 cup sugar
1 1/2 teaspoons vanilla
1 cup pecan halves
Line a 9-inch pie plate with pastry. Trim and crimp the edges of the pastry as you like; set aside. (If you like, make pastry cutouts from scraps of pastry. Bake on an ungreased baking sheet in a 350 degree F oven for 10 to 12 minutes or until they're golden brown.)
In a small, heavy saucepan, combine butter and chocolate. Cook over low heat until melted; stirring to mix. Remove from heat and cool.
In a bowl, beat eggs slightly. Stir in corn syrup, sugar, vanilla, and chocolate mixture. Stir in pecans. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree F oven for 20 minutes. Remove the foil from the edge. Bake the pie for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
Cool the pie at room temperature for 1 to 2 hours on a wire rack. Refrigerate within 2 hours. To serve, decorate top of pie with baked pastry cutouts, if you like. Makes 10 servings.
Pastry for Single-Crust Pie
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
1 recipe Pastry for Single-Crust Pie (see recipe below)
1/4 cup butter
2 ounces unsweetened chocolate
3 eggs
1 cup dark-colored corn syrup
3/4 cup sugar
1 1/2 teaspoons vanilla
1 cup pecan halves
Line a 9-inch pie plate with pastry. Trim and crimp the edges of the pastry as you like; set aside. (If you like, make pastry cutouts from scraps of pastry. Bake on an ungreased baking sheet in a 350 degree F oven for 10 to 12 minutes or until they're golden brown.)
In a small, heavy saucepan, combine butter and chocolate. Cook over low heat until melted; stirring to mix. Remove from heat and cool.
In a bowl, beat eggs slightly. Stir in corn syrup, sugar, vanilla, and chocolate mixture. Stir in pecans. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree F oven for 20 minutes. Remove the foil from the edge. Bake the pie for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
Cool the pie at room temperature for 1 to 2 hours on a wire rack. Refrigerate within 2 hours. To serve, decorate top of pie with baked pastry cutouts, if you like. Makes 10 servings.
Pastry for Single-Crust Pie
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
Tonka Hills Restaurant in Linn Creek, Missouri Peanut Butter Pie
Tonka Hills Restaurant in Linn Creek, Missouri Peanut Butter Pie
3 eggs
3/4 cup sifted powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1/2 cup peanut butter
1 1/2 teaspoons vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1 baked 9-inch piecrust
Separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside.
For Filling: In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue.
For Meringue*: Add the remaining 1/2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Note
* Omit the meringue, if you like. Pour hot filling into baked pastry shell and chill for 4 to 6 hours. Just before serving, spread with some sweetened whipped cream.
3 eggs
3/4 cup sifted powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1/2 cup peanut butter
1 1/2 teaspoons vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1 baked 9-inch piecrust
Separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside.
For Filling: In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue.
For Meringue*: Add the remaining 1/2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Note
* Omit the meringue, if you like. Pour hot filling into baked pastry shell and chill for 4 to 6 hours. Just before serving, spread with some sweetened whipped cream.
Chicken Lasagna
1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.
NOTE: For testing purposes only, we used Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.
Southern Living
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