Don’t try girl! Don’t try!
Don’t lie and don’t keep that nose up so high!
Don’t look me in my eyes.
Don’t you put on a disguise!
I’ve got all the smarts
All the wisdom in this small town,
Down question what went down,
Down stare at me with a frown!
I am a queen and you are filth!
You will bow to my every will,
And in return I’ll let you love me,
I’ll let you think that you’re the honey
In this bitter cup of tea.
But guess again as soon as start to try
As soon as you think you can find,
Someway to show me love
In a way you think is fun.
What sand really looks like—grains of sand, magnified
Photographer Gary Greenberg uses a 3D microscope to open our eyes to the microworld — a place where tiny sand grains look like colorful pieces of candy.
In Gary’s talk at TEDxMaui, he explains what we don’t see when we stick our toes in the sea:
"Each sand grain is about a tenth of a millimeter in size. When you look closer, it’s really quite amazing. You have microshells there; coral; fragments of other shells; olivine; bits of volcano; tube worms — an amazing array of incredible things exist in sand.
When we’re walking along a beach, we’re actually walking along millions of years of biological and geological history. We don’t realize it, but it’s actually a record of that entire ecology. If you look at different sands from different places — every single beach, every single place where you look at sand — they’re different.”
Photos courtesy of Gary Greenberg. See more of Gary’s photography documenting the “microworld” at his website.
Thanksgiving is one of my favorite holidays because I love cooking so much! All of the food turned out great, but this was my favorite by far. It would also be great for Christmas and the rest of the holiday season. Enjoy!
Cornbread Dressing with Sausage and Fennel
Prep the day before: Toast a loaf of your favorite bread (I used Spelt) in the oven at 350 degrees and let sit out overnight.
Bake a package of cornbread (I like Jiffy) in a cast iron skillet and let sit overnight.
What youʼll need:
2 Italian chicken sausages (casings removed)
1 medium fennel bulb, chopped
4 celery stalks, chopped
8 scallions, white and pale green parts, thinly sliced\ 1 yellow onion, chopped
2 garlic cloves, finely chopped
2 Comice pears, peeled, chopped
1/2 cup of dry white wine (I used a Sauvignon Blanc)
2 Tbsp. chopped Italian parsley
1 Tbsp. chopped oregano
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh sage leaves
2 cups low sodium chicken broth
kosher salt, freshly ground pepper
3 large eggs, beaten
10 tbsp. unsalted butter
Pre-heat oven to 300 degrees.
Heat large skillet over medium-high heat and add sausage. Using a slotted spoon break apart and cook until dark brown. About 8 minutes. Transfer to a bowl.
Reduce the heat to medium, and, in the same skillet, melt 8 Tbsp. butter. Add celery, onion, fennel, scallions, and garlic and cook for about 15 minutes until vegetables are tender. Add pears and white wine, increasing heat to medium-high and cook until liquid is almost evaporated, about 5 minutes. Let cool.
In a food processor lightly pulse toasted bread until chunky bread crumbs remain.
In a large bowl combine sausage, bread, fennel mixture, parsley, thyme, sage, salt and pepper to taste, 1 cup of broth, stir to combine. (I like to use a large spoon first then get in with my hands to break up pieces and create a smoother texture).
Add cornbread and remaining 1 cup of broth, combine.
Gauge texture and add more broth as needed. Bread should be moist but not soggy. Taste to make sure your 100% happy with it.
Now add three eggs beaten and stir with spoon to combine.
Butter your baking dish and transfer half of the stuffing.
Cover with foil and bake for 30 minutes then uncover and bake for 20-3- minutes longer until crispy and golden on top.
Use remaining stuffing to stuff the cavity of your turkey and place around turkey in roasting pan.
Bake with turkey for an hour, basting occasionally with turkey drippings.
Garnish with left over fennel fronds and your favorite cranberry sauce or gravy and ENJOY!
[Image via www.myrecipes.com]