Friday, February 13, 2009
Thursday, February 12, 2009
I have never seen anything quite this cute!
What do you think?
Nineteen-day-old ox "Heart," born with a heart-shaped marking on his forehead, relaxes at Yamakun farm in Fujisawa, near Tokyo, Japan, Sunday, Feb. 8, 2009. Kazunori Yamazaki, 51-year-old farm owner, said, "Good timing for Valentine's Day." (AP Photo/Itsuo Inouye)
Wednesday, February 11, 2009
4 large California artichokes
2 cups herbed bread crumbs
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
4 cloves garlic, minced
2 tablespoons chopped Italian parsley
Salt and pepper
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
Toss bread crumbs with cheese, olive oil, garlic, parsley, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes.
Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender.
Makes 4 servings.