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At the FReeper Canteen!
C'mon and take a break ! Walk on over to the water cooler and lets chat. Post your thoughts, opinions, news of the day, rantings, ravings, pontificates, hypothesis, hyperboles, your soap box cause, your mantra, your baggage, your garbage, your blogging, your secrets, whatever you feel would make talk around the water cooler real interesting!
Please remember that The Canteen is here to support
and entertain our troops and veterans and their families,
and is family friendly.
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A little humor....
An older, tired-looking dog wandered into my yard. I could tell from his collar and well-fed belly that he had a home and was well taken care of.
He calmly came over to me, I gave him a few pats on his head; he then followed me into my house, slowly walked down the hall, curled up in the corner and fell asleep.
An hour later, he went to the door, and I let him out..
The next day he was back, greeted me in my yard, walked inside and resumed his spot in the hall and again slept for about an hour.This continued off and on for several weeks.
Curious I pinned a note to his collar: 'I would like to find out who the owner of this wonderful sweet dog is and ask if you are aware that almost every afternoon your dog comes to my house for a nap.'
The next day he arrived for his nap, with a different note pinned to his collar: 'He lives in a home with 6 children, 2 under the age of 3 - he's trying to catch up on his sleep. Can I come with him tomorrow?
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*Our Young Heroes, By Oliver North*
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~March 11, 1779: Congress establishes the U.S. Army Corps of Engineers~
On this day in 1779, Congress establishes the U.S. Army Corps of Engineers to help plan, design and prepare environmental and structural facilities for the U.S. Army. Made up of civilian workers, members of the Continental Army and French officers, the U.S. Army Corps of Engineers played an essential role in the critical Revolutionary War battles at Bunker Hill, Saratoga and Yorktown. The members of the Corps who had joined at the time of its founding in 1779 left the army with their fellow veterans at the end of the War for Independence. In 1794, Congress created a Corps of Artillerists and Engineers to serve the same purpose under the new federal government. The Corps of Engineers itself was reestablished as an enduring division of the federal government in 1802.
Upon its reestablishment, the Corps began its chief task of creating and maintaining military fortifications. These responsibilities increased in urgency as the new United States prepared for a second war with Britain in the years before 1812. The Corps greatest contribution during this era was to the defense of New York Harbor?the fortifications it built not only persuaded British naval commanders to stay away from the city during the War of 1812, but later served as the foundations for the Statue of Liberty.
In subsequent years, the U.S. Army Corps of Engineers evolved from providing services for the military to helping map out the uncharted territories that would become the western United States. Beginning in 1824, the Corps also took responsibility for navigation and flood control of the nation s river systems.
Today, the U. S. Army Corps of Engineers is made up of more than 35,000 civilian and enlisted men and women. In recent years, the Corps has worked on rebuilding projects in Afghanistan and Iraq, as well as the reconstruction of the city of New Orleans in the wake of Hurricane Katrina.
More info....
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*Crack Pie*
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
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