Wednesday, January 30, 2008
2. What is the problem with leprechaun gold?
a. It vanishes after a few hours
3. Why did Mad-Eye Moody turn Malfoy into a ferret?
c. Malfoy attached Harry when Harry's back was turned
4. Sirius warns Harry to be careful around Karkaroff because he had been a Death Eater. Which one of the professors at Hogwarts, who also used to be a Death Eater, is frequently bothered by Karkaroff?
5. Voldemort could have used the blood from any foe to make the potion that revived him work, but he held out for Harry's blood. Why?
c. The special protection Harry received from his mother would also pass to Voldemort
6. How old would Frank have been on his next birthday?
7. Amos Diggory works for?
b. The Department for the Regulation and Control of Magical Creatures
8. Who shared a carriage with the three friends on the way from the train to Hogwarts?
Answer: (One Word)
9. What date in October did the delegates from Beauxbatons and Durmstrang arrive?
10. What color were Percy's dress robes at the Yule Ball?
a. Navy Blue
Wednesday, January 23, 2008
Tuesday, January 22, 2008
Bake 7-9 minutes for small; 9-12 for large
Preheat oven to 375°
Line with parchment or lightly grease 2 baking sheets
1 1/2 c unbleached all-purpose flour
1/2 c cocoa powder
1/2 t baking soda
1/4 t salt
1/2 c granular sugar (plus more for dipping)
1/2 c brown sugar
1/2 c butter, unsalted (or omit salt from recipe)
1/4 c smooth peanut butter
1 t vanilla extract
1 large egg
3/4 c smooth peanut butter
3/4 c confectioners’ sugar
To make dough:
In a medium mixing bowl, whisk together the flour, cocoa, baking soda and salt. In another medium bowl, beat together the sugars, butter and peanut butter until light and fluffy. Add the vanilla and egg, beat to combine, then stir in the dry ingredients, blending well.
To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands, rill the filling into 26 on inch balls (or 12 larger balls).
To shape the cookies:
Break off about 1 Tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palm of your hand to smooth it out. repeat with remaining dough and centers.
Dip the top of each cookie in granulated sugar and place on the prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to slightly flatten each cookie.
Bake the cookies for 7-9 minutes (or longer for larger cookies), until they are set. Remove from the oven and let cool for 5 minutes then move to wire rack to cool completely. Store in an airtight container.
2. NRNAGIHAU RAHNIOTL
3. AEEMDY ONYOME
4. ARTI KEESTRE
Friday, January 18, 2008
Monday, January 14, 2008
Saturday, January 12, 2008
Friday, January 11, 2008
Thursday, January 10, 2008
Wednesday, January 9, 2008
Tuesday, January 8, 2008
Monday, January 7, 2008
Saturday, January 5, 2008
Friday, January 4, 2008
Last night I meet the coolest girl in the Ravenclaw Common Room. Her name is Lavender and she’s a first year too. It had been a really long day and I was just hanging out by the fireplace doing a little knitting and a lot of fire gazing when she came over to ask about the knitting. Come to find out, she had needles and yarn in her trunk. Lavender had been knitting in her room but agreed it would be nice to stretch out by the fire with a cup of tea and have some company.
Lavender said she heard from her cousin Petunia that Hagrid saves and spins the hair that comes off that big drooling dog of his, Fluffy. Wonder what he does with the yarn? Who would want a big, scratchy dog hair jumper?
Classes are a LOT harder than I thought. The reading list for this term is OUTRAGEOUS. To keep my grades up there won’t be time to do anything fun. Hey I just got an idea, maybe we could spell our textbooks to read our lessons aloud while we knit!
I’m going home on weekends to help at the Coffeehouse and if we can get permission, Lavender’s going to come over some weekend. She seems a clever sort and has done a fair bit of traveling; I think she might have family that lives really far away.
So with new friends, lots of school work and weekends at home I’ve got to juggle.
Oh,yeah. I passed Helga in the Great Hall and we grumbled at each other. If she leaves me alone, I’ll leave her alone. If I can just get through this first term without getting thrown out...
Thursday, January 3, 2008
Wednesday, January 2, 2008
Tuesday, January 1, 2008
Hoppin' John with a Twist
2 cups dried black-eyed peas
1 pound ham hocks (optional, to make this vegan I add 1 teaspoon chipotle for the smoke flavor)
1 large onion, chopped
1/2 teaspoon crushed red pepper flakes
5 cups water or chicken broth
2 cups uncooked long-grain white rice
10 oz. bag of frozen chopped greens (I like kale, but collards work too)
Salt and black pepper to taste
Preparing dried beans by sorting through them for mis-formed beans, pebbles & other debris. Place beans in a large soup pot, cover with cold water and bring just to a boil. Turn off the heat, leave covered for 1-2 hours. Drain and rinse.
Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the beans are tender.
Remove ham hock and cut meat into small pieces. Return meat and bone to pot. Stir in rice and greens, cover, and cook 20 to 25 minutes or until rice is tender and liquid is mostly absorbed. Remove from heat and season to taste with salt and pepper. Serve with your families favorite hot sauce (and maybe some cornbread if they've been good to you!)
Makes 8 servings.