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Someone Loves you, more than you know...
A Dad, Chef, Freeper, A FRIEND ^ | Dec. 19, 2003 | Carlo3b, a FReeper lover.

Posted on 12/19/2003 8:15:26 PM PST by carlo3b

Someone Loves you, more than you know...

Everyone, every single person on this earth has someone that loves them. Everyone!

This magical time of the year is when we turn our attentions and our thoughts to all of the special people in our lives that we love above all others. Most every faith, creed, and nationality has some special season that is set aside to ponder on our emotions, and the real meaning of life. For many, this is a Holy time, the Holiest time of the year. It is a time of faith, of reflections on our past, rejoicing in our good fortunes, and the expectations of our future. It bring us together for celebration, and for many it reminds us of those who we love from afar and brings back memories of those far beyond.

For most of us, these are the happiest time of the year, and we look forward to these days with excitement and joy. But for some of us, far too many, these are emotional times, stressful, and lonely times. While the world around us seemingly enthralled with the celebrations, it has a deepening sadness for others, and since the majority of us are thrilled at moment, I'd like us to think about those less fortunate.

I was fearful to bring this subject to the fore at this time of the year, as it is too often, for less than charitable reasons, we are punished for our good fortune and made to feel guilty for our happiness, no matter how hard fought to achieve it. However, it is the exact opposite that I want us, you and I, for just a moment, to focus on those who can't, or won't, or unfortunately, those truly unable to share in the glory of these holidays.

Love, is the secret, love is the answer, and being in love is summit of our lives. The deeper in love we are, the closer to the surface is our emotions. Love is the driving force that brings Kings to tears, and paupers to euphoria. We love, because we need love, and we are born wired to give and receive love. Which is why the absence of love is so devastating, and those who don't feel loved, are so very sad.

When we are painfully reminded of our emptiness, as in the season of love like the holidays, that we are without someone special to share love that we feel most lonely. Everyone needs love. Babies left untouched, and unloved after birth will invariable die, or left emotionally scared for life. We all need to be loved and we all, need to love someone or something to fulfill our existence. Loneliness is an unnecessary crime, and loveless emptiness is a death sentence.

But are we really unloved, or are we alone? Being alone isn't as bad as being unloved. Are we alone by choice, or have we been forgotten, or left behind? There are very few good reasons to truly be alone in this world. If you can read this, you are never alone. If you have access to a phone, a TV, a neighbor, or a friend, you are never really alone. However, if you are unloved, now that is a problem. Are you unloved? Or, sadly, are you unlovable? Have you become bitter and unapproachable perhaps because of loneliness? Only you know the answer, but I have an answer that you may not know. Someone Loves you, yes YOU, more than you know.

Everybody is loved by someone, yes even you. GOD loves you, and nothing that you can do, or have done changes that. Sometime GOD uses things to do his work for Him, He is GOD after all, and has those kind of perks. Sometime GOD uses my puppy Zeke, to bring love to someone that needs to feel loved. I know, don't ask me how, that GOD uses my puppy, and millions of his cousins in all different shapes and sizes, to bring true love to a lonely older person, or even worse, a shy withdrawn child.

Sometimes GOD, without your knowledge, even uses you, yes you, to bring love to someone devastated in loneliness. He may remind you, out of the clear blue sky to call someone left alone, sick, or maybe forgotten. Sometime GOD may even makes you smile at a stranger or remind you to hug a kid or worse your own spouse..YIKES!  And sometime, and again don't ask me how I know, GOD uses even me to do something I seem to always forget.. that is to tell you that..

.....I LOVE YOU SO VERY MUCH, ...MORE THAN YOU KNOW.. kiss......  developing ... :)

MERRY CHRISTMAS and HAPPY NEW YEAR
I LOVE YOU!



TOPICS: Announcements; Constitution/Conservatism; Culture/Society; Editorial; Free Republic; Miscellaneous; News/Current Events; Political Humor/Cartoons; Your Opinion/Questions
KEYWORDS: holiday; holidays; loneliness; love; recipes; yummy
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I know, I'm having another of my moments.. forgive me please.., just one more time.. :)
1 posted on 12/19/2003 8:15:26 PM PST by carlo3b
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To: Jim Robinson; Bob J; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; ...
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS.

If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting, Historic, Patriotic, Family, and Diet, and a wholesome exchange of recipes and other valuable info re: various food management threads.

*If you have been flagged to this thread on this post, you are already on our temporary ping list.. :) Remember, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.


2 posted on 12/19/2003 8:16:45 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
I'm getting that "warm fuzzy feeling". Thanks! Peace & love.
3 posted on 12/19/2003 8:19:11 PM PST by Ragirl
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To: carlo3b
Thank you, Carlo. I love you, too!
4 posted on 12/19/2003 8:20:41 PM PST by Palladin (Proud to be a FReeper!)
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To: carlo3b
Thanks Carlo. Your posts are the best.

...and from the look of it, your food ain't bad either.

Merry Christmas to you and yours.
5 posted on 12/19/2003 8:21:58 PM PST by Ramius
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To: Ragirl
I know, sheeesh, it's that time of year..maybe this will make things better.. :)

I love my Chocolate, with Chocolate and More Chocolate Cake
Preheat oven to 350
1) Cream butter and sugar in a large mixing bowl add eggs and mix well, add the chocolate syrup, flour, baking powder, salt, and vanilla mix well.
2) Pour into 2 cake pans (cut into 4-layers) bake for 25-30-min or until done. Remove and cool for 15-min then remove the cakes from pans and cool completely on wire rack.
3) Make the filling by melting one pound of the chips slowly over low heat until mixture is smooth. Then set out to Cool
4) Combine the sour cream and one of the cream cheese beat until smooth. Add the chocolate and mix well. Spread this mixture between the layers and set each layer on top of one another.
5) Prepare raspberry filling : thaw raspberry and smash till smooth add the cornstarch and water together on heat, heat till thick set aside; till it becomes thicken.
6) To Make icing: melt the remaining 12-oz of chips in a saucepan over med low heat.
7) Add the powdered sugar, orange flavored liqueur (opt) milk, instant coffee, and stir until smooth. Remove from heat and let cool until mixture is good spreading consistency.
8) Beat cream cheese and cover the layers. assemble the layers until you have 4-layers putting filling and raspberry on top. (I put the filling on first let set and then add raspberry on top.)
9) Add brandy to cooled raspberry mixture.) continue to fill rest of layers.
10) Finish with the Icing this makes a wonderful cake....
Yummmmmm  Enjoy!

6 posted on 12/19/2003 8:22:05 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Gotta ask that you take me off, carlos. Nuthin' personal.
7 posted on 12/19/2003 8:22:46 PM PST by IronJack
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To: Palladin
T'is the season..:)

A little Christmas gift. This is one of our favorite recipes. Not exactly Diet-rite, but worth the extra time at the gym....LOLOL
Thanks for listening to my rant.   Carlo

GLAZED WHITE CHOCOLATE ANISETTE BISCOTTI

  • 3/4 cup Hazelnuts
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Almond extract
  • 2 1/4 cups Unbleached all-purpose flour
  • 7/8 cup Sugar, yep 7/8th.. it's my recipe, get your own if you don't like it... LOL
  • 2 tablespoons Anise seed -- crushed with a and pestle or hammer (or shoe).. Ha!
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3 ounces White chocolate chips
Place nuts in a shallow pan. Bake in a preheated 350 degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove their papery skin.

Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes, or until set and bake through.

Transfer from baking sheet to a wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack.

To make glaze: heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surface of cookies. Cool at room temperature until set.
Yield about 3 1/2 dozen. This is a recipe that you'll give to friends, or they'll ask for it..be ready!! Enjoy


8 posted on 12/19/2003 8:23:40 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: IronJack
Done, Happy Holidays Jack.. :)
9 posted on 12/19/2003 8:24:24 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Merry CHRISTmas, Carlo!!!
We love ya too!

10 posted on 12/19/2003 8:25:49 PM PST by Bradís Gramma (I HAVE HELD MASTER LOGAN!! I have BEAT UP THE COWBOY!)
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To: Ramius
I'm in a CHOCOLATE kind of mood.. :)

Chocolate Hazelnut Torte
Yes, it is flourless!
Cake
3/4 cup finely chopped hazelnuts
2 1/2 oz. unsweetened Baker's Chocolate
3/4 cup SPLENDA® Granular
1/2 cup plain Bread Crumbs
2 Tbsp. corn starch
1 tsp. baking powder
1/4 cup egg substitute
3/4 cup brewed coffee
2 Tbsp. vegetable oil
2 Tbsp. unsweetened applesauce

Preheat oven to 350°F. Lightly Spray an 8 inch cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
Melt chocolate in a small pan over low heat. Set aside.
Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan. Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Makes 12 servings.

Nutrients Per Serving:
Total Calories 170
Calories from Fat 110
Total Fat 12g
Saturated Fat 4g
Cholesterol 0mg
Sodium 80mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 4g
Protein 3g

Dietary Exchanges: 2 fat, 1 carbohydrate
 
 

11 posted on 12/19/2003 8:26:13 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
"Someone Loves you, more than you know"...

Peace can never come through a Middle East table.
It came over 2000 years ago in a Middle East stable.!

12 posted on 12/19/2003 8:26:31 PM PST by hope
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To: Brad's Gramma
... sigh.. love is in the air.. :)

 

APFEL STRUDEL
(This is the real apple Strudel)

It won't take long for you to discover this wonderful German pastry is a bit time consuming to make, but it can be a lifelong memorable experience, especially if you do it with the kids or a friend.
My great grandmother had a few neighborhood lady friends that were from Austria and Germany, and while they were still active in their families as my Nanny was, they would get together often, and when they did it was usually around the holidays, or my birthday. What they could do in a tiny kitchen, with battered and dented equipment, it would just take your breath......

When the group of them would have what they would call a Strudel klatch and it was held at our house, I was still at a fairly young age, I was invited to help. It was and still is one of my fondest memories in my childhood.

Nanny never made Strudel by herself, I became an intricate part of that wonderful gang. As they began getting older they found it more difficult to get one of them to help, soon it was just her and I. We would chop apples together, stretch the dough together, and roll it up and bake it together. As she got very old, into her mid 90's and start to sit a lot and rock I would ask her for her Strudel, and she would fuss and complain, but soon she and I were singing with flour everywhere.

I had to plan theses days because I was really busy with work and a new family, but I never regretted those special times and would give anything to be with her just one more time... there is never enough time to spend with loved ones, trust me my dear friends, please don't pass up a moment.

Set oven: to 350 degrees.
Generously butter 2 large baking sheets. (not lard or shortening)

STRUDEL DOUGH

  • 2 C. sifted all-purpose flour
  • 1/3 teaspoon salt
  • 1 small egg, beaten
  • 2 teaspoons cooking oil
  • 3/4 C. lukewarm water
1) Sift flour and salt into a large bowl and make a well in the center.
2) Add the beaten egg and cooking oil and mix well.
3) Stirring constantly, gradually add the lukewarm water. Keep the mixture a smooth paste and keep mixing until a soft dough is formed.
4) Turn dough (dough will be sticky) onto a slightly floured pastry board.
5) Hold dough above board and hit it hard against the board about 120 times. Dough will become smooth and elastic and leave the board easily.
6) Knead slightly and pat into a round. Lightly brush top of dough with cooking oil. (Not olive oil.) Cover with inverted bowl and allow to rest 30 minutes. Meanwhile, prepare the following:

FILLING for STRUDEL

  • 1 C. butter, melted and set aside to cool
  • 4 medium size cooking apples (about 1 ¼ pounds)
  • 2 Tablespoons Vanilla extract
  • 2 Tablespoons brown sugar
  • 2 Tablespoons white sugar
  • 1 ½ teaspoons Cinnamon
  • ½ teaspoon Allspice
  • 2 Tablespoons brown sugar
  • 1 C. walnuts, chopped finely
  • 2 teaspoons grated lemon peel (done with a zester. I then diced it fine. You can also use a hand grater)
  • 2 Tablespoons butter
  • ¾ C. fine dry bread crumbs (about 2 slices bread)
  • 2 Tablespoons dark seedless raisins
  • 3 Tablespoons Currants
1) Wash, core, and pare apples. Cut into slices about 1/8 in. thick and put into bowl with Vanilla extract and 2 Tablespoons brown sugar. Toss lightly to coat slices evenly. Set aside for at least 30 min., tossing occasionally.
2) Mix together white sugar, Cinnamon and Allspice. Blend in 2 Tbs. brown sugar and set this mixture aside.
3) Chop walnuts and set aside. Grate Lemon peel and set aside. Melt 2 Tbs. butter in skillet and toss dry bread crumbs in butter until thoroughly coated.

ROLLING AND STRETCHING THE DOUGH:
1) Cover a table (about 48 in. by 30 in.) with a clean cloth, allowing the edges to hang down.
2) Sprinkle with about ½ C. flour, most of it in the center of the cloth.
3) Place dough in the center of the cloth and roll into a square. If necessary, sprinkle more flour under the dough so it doesn't stick. With a soft brush, lightly brush off any flour on top of dough, and brush top with cooking oil. (Oil aids in preventing holes during stretching.)
4) With palms of hands down, reach under dough to its center (dough will rest on backs of hands) and lift slightly, being careful not to tear the dough. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table as you walk around table, pulling to one side and another, but not too much in one place. Keep dough close to table. (If any torn spots appear, do not try to patch.) Keep pulling and stretching dough until it is as thin as tissue paper.
5) With scissors, cut off thick outer edges of dough. Allow stretched dough to dry for a short time, not more than 10 minutes.

FILLING, ROLLING and BAKING:
1) Paint dough with ¼ C. of the cooled melted butter.
2) Sprinkle the buttered bread crumbs evenly over ½ the buttered dough, in the center, leaving sides free of filling so they can be folded over the apples
3) Cover the crumbs with apple slices, sprinkle lemon peel over apples.
4) Toss on evenly the chopped nuts, raisins and currants. Sprinkle the spiced sugar mixture over the nuts and fruit.
5) Drizzle mixture with ½ C. melted butter.
6) Fold dough on 3 sides over the filling. Beginning at the narrow folded end of dough, grasp tablecloth with both hands. Holding it taut, slowly lift cloth, rolling dough over filling. Pull cloth toward you, again lift cloth, and slowly and loosely roll dough until it forms a large jelly roll.
7) Cut Strudel into halves, and lifting half on cloth, gently roll onto baking sheet. Brush off excess flour from each roll. Cut off ends of dough and pinch together so filling won't ooze out during baking. Roll may be shaped into a large circle or "horse-shoe" shape if desired. Brush top and sides with melted butter.
8) Bake at 350° for 35 to 45 min., or until golden brown. Baste and brush about 4 times during baking with melted butter.
9) When Strudel makes a crackling sound when touched, it is done. (The baked dough should not be smooth.)
10) Remove to cooling rack; cool slightly. Sift confectioner's sugar over top if desired. Cut in two-inch slices and serve warm.


13 posted on 12/19/2003 8:28:27 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
You would'nt happen to have a good recipe for cinnamon loaf bread, would you?
14 posted on 12/19/2003 8:30:52 PM PST by hope
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To: hope
Peace can never come through a Middle East table. It came over 2000 years ago in a Middle East stable.!

Beautiful.. :)

Hot White Chocolate Nog With Gingerbread Spice

This white hot chocolate is creamy and full-bodied, thanks to the addition of egg yolks. It's topped with a dollop of whipped cream, grated white chocolate and a sprinkling of spice sugar. Ymmmmmmmmmmmy!

1) Combine cream and 3 tablespoons sugar and whip. Cover and refrigerate.
2_) Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan.
3) Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (careful not to boil), about 10 minutes. Add pinch of salt.
4) Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly.
5) When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract.
6) Mix spices and 2 teaspoons sugar; reserve.
 Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.
Sprinkle cinnamon sugar atop this creamy hot chocolate with an adjustable shaker.
Makes 4 servings
The kids will love it, and if there's any leftover for the adults it tastes great with a shot of brandy.
15 posted on 12/19/2003 8:30:56 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Have you been reading my diary?
16 posted on 12/19/2003 8:32:36 PM PST by CounterCounterCulture
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To: carlo3b
HUGS!!!

17 posted on 12/19/2003 8:32:38 PM PST by snippy_about_it (Fall in --> The FReeper Foxhole. America's History. America's Soul.)
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To: carlo3b
Ah Gee thanks Carlo!
Merry Christmas and a big ole hug to you!
18 posted on 12/19/2003 8:33:11 PM PST by ladyinred (If all the world's a stage, I want to operate the trap door!)
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To: carlo3b
Only one of you, Carlo. One of you is a lot. ;<)
19 posted on 12/19/2003 8:33:53 PM PST by 185JHP ( "What seest thou, Jeremiah?")
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To: carlo3b
Good evening Carlo. When I feel the need for reinforcement I close my eyes and concentrate on my two teenage grand children and the happiness they have brought to our home when they visit.

It was a great day for my wife yesterday as the new stained glass windows were installed in her church just in time for Christmas season.

My God Bless you and I love you much Carlo...

20 posted on 12/19/2003 8:34:11 PM PST by tubebender (We've been married 47 years and she still doesn't put the toilet seat up for me...)
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