From noon to dusk on November 22, 1963, history went dark, locked inside the closed and crowded cabin of Air Force One. Fifty years later, what happened after JFK died has fully come to light.
President John F. Kennedy
Esquire‘s Chris Jones tells the story of President Kennedy’s last flight from Dallas to Washington, DC.
Posted in childhood memories, Historical Information, Your Government | Tagged assassination, Bill Moyers, dallas, JFK, John F. Kennedy, LBJ, Lyndon Johnson, Secret Service, Texas | Leave a Comment »
CHICKEN SOUVLAKI SANDWICH
Servings: makes 4 servings
Plain Greek yoghurt
Drizzle of olive oil
Splash of lemon juice
Mix together and refrigerate. Sauce will develop flavor, so making this a day in advance makes it extra delicious.
2 cloves garlic, chopped
1 lemon, juice and zest
1 tablespoon yogurt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken breast, cut into bite sized pieces
1 red onion, cut into pieces that will stay on a skewer.
4 pieces of pita bread
Red leaf lettuce
Crumbled Feta cheese
Mix lemon juice/zest, yogurt, oil, seasonings together in a sealable container along with the chicken; marinate in the fridge for 30 minutes to overnight.
Skewer the chicken pieces and onion, grill over medium-high heat until cooked, about 2-4 minutes per side.
Warm the pita bread. Assemble sandwiches – tzaziki sauce on the bread, lettuce, chicken, onions, tomato, feta cheese – and enjoy!
Posted in Recipes | Tagged chicken, easy recipe, grilling, recipe, Tzatziki | Leave a Comment »
Frida Kahlo, Retrato de mi padre, 1951; Oil on Masonite; 23 3/4 x 18 ¼ in.; Museo Frida Kahlo, Mexico City
Celebrate, if you can, the best in the relationship between father and daughter.
Posted in art, Historical Information, how we live | Tagged Father's Day, Frida Kahlo, Guillermo Kahlo | Leave a Comment »
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons cocoa
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, finely chopped
Whipped cream (optional)
Toasted almonds, walnuts or pecans (optional)
Combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan. Combine milk and slightly beaten egg yolks; mix into dry ingredients. Cook over medium heat, stirring constantly. When mixture comes to a boil, cook one more minute, continuing to stir constantly. Remove from heat, and stir in vanilla and unsweetened chocolate
Pour into 4 individual serving dishes. Serve warm or chilled; top with whipped cream and nuts, if desired. Place plastic wrap directly onto top surface of pudding to prevent skin from forming while it cools.
Serves 4. To make enough for only two (but, really, why would you want to?) simply halve the stated amounts.
Posted in Recipes | Tagged chocolate pudding | Leave a Comment »