Mimi Barbour

Author

Passing on The Versatile Blogger Award!

By 3 Comments

***

The Versatile Blogger Award
is an award that just keeps on giving. I’m so  honored to have received the award from the lovely
Kathleen Patel a peace loving fiction writer, whose
books are fun to read, but always educate and contain a message. 

What
makes this award so unique is interaction involved in accepting the award and
ultimately passing it along to well deserving nominees.

Before I make the
announcement for the future award winners, I would like to take this opportunity
to thank the multi-talented Kathleen. Thank you so much for following my blog and being supportive. We are twitter pals now, and I’ll be your faithful follower and retweeter! 



Here are the official rules
for the lucky recipients of “The Versatile Blogger
Award”:


1. Thank the award giver
and link back to them in your blog. Thanks again Kathleen!
2. Share seven things about
yourself.

 

· 
My
nickname is Mimi because, as a baby, my sister couldn’t say Marion.
· 
I have
a wonderful husband who makes me laugh, a grown son who makes me happy I’m a
Mom, and a niece who’s so beautiful, she makes me envious.
· 
 Anything my husband cooks is my favourite
food.
· 
Okay –
I admit I like my homemade perogies and homemade bread
the best – naturally, both full of carbs….sigh!! (see below for recipes)
· 
I love
writing ‘funny stuff’ and if the words crack me up – I know I’m onta something good!
· 
I love
people!
· 
I hate
bigotry.

3. Pass this along to fifteen blogs that you enjoy.

http://lisamcmanuslange.blogspot.com/
http://lynneroberts.blogspot.com/?zx=4f8ddf7d9274dcd0
http://shannonmayer.blogspot.com/2012/01/some-love-and-endorsement-for-indie.html
http://lorhainneeckhart.blogspot.com/2012/01/restoration-of-medicine-wheel.html
http://ciaraballintyne-fantasy.blogspot.com/2012/01/six-sentence-sunday-ring.html
http://www.tobyneal.net/2012/01/18/what-some-people-do-when-theyre-moved-by-your-book/
http://rachelbrimble.blogspot.com/
http://robonwriting.com/2012/01/21/scott-morgan-5-things-writers-should-do-when-they-want-to-suck/
http://krystalwade.blogspot.com/2012/01/six-sentence-sunday_22.html
http://blog.juliealindsey.com/
http://ajbooks.blogspot.com/
http://www.simplistik.org/lissetteemanning/?p=2020
http://www.kellymoranauthor.blogspot.com/
http://carolineclemmons.blogspot.com/
http://catemasters.blogspot.com/

And so in closing, I
just want to say thank you again and to congratulate the new winners!

Hugs,

Mimi

Light-hearted novellas, time-travel with a twist –  full of fun and romance!

  

***
Mimi’s Homemade Perogies
Filling:
Boil 4 med potatoes with salt. When they’re ready, drain the
water and let them sit for a minute to release the steam. (Important or you’ll
have a mushy mess.)
Shred (old style) cheddar cheese and have it ready to add to
the potatoes – while the potatoes are still hot, mash in the cheese with a bit
of butter and salt and pepper. Use lots of cheese and do the old taste test. If
it’s flavourful – it’s ready.
Let the cheese mixture cool! (I put mine in the fridge) If
you don’t, you’ll be sorry when you go to fill the perogies. (Trust me they’ll
stick)
Dough:
In a medium size bowl and put a couple of heaping cups of
flour. Add salt.
Run the hot water and have a quart of milk nearby.
Run some water over the flour and then add again as much
milk. Stir – just a little – to see
how the consistency is. Preferably, the dough should be sticky. Keep adding
more liquids (as much milk as water) so that when you stir the mixture, it’s
quite wet.  (this is the secret to a good
dough…you should have it sticky when you put it on a floured counter and little
by little you’ll add more flour until it feels like you know the dough should
feel.
Cut the dough into quarters and roll each part out
separately. Use lots of flour. I
will emphasize…USE LOTS OF FLOUR and your dough will roll out really thin, (you
want nice thin dough so don’t be afraid to roll it as much as necessary as it tends to shrink back.  
I use a tin can (small size) to cut out rounds and I fill
them quite full. Fold one side to the other and pinch, making sure they’re
sealed. Then place the perogies on a floured cookie sheet and make layers using
wax paper.
Freeze now, or boil.
When they’re fresh, they only take a minute to get to the
top of a pot of boiling, salted water. Only cook them another minute.  2 minutes total. Don’t overcook!
(When they’re frozen, they do take a bit longer.
Strain out water and put them in a buttered bowl
Topping:
In a small dish, microwave butter until it melts. Roll out
salted soda crackers and add the crumbs to the butter and stir. Use this to
coat the boiled perogies.
Then get a glass of DIET coke and enjoy the treat!
***
Mimi’s Homemade Bread 
In a large bowl add:
4 cups of warm (not quite hot) water
1 tablespoon salt
4 tablespoons sugar
Stir to dissolve.
Melt 5 tablespoon shortening in Microwave and add only 4 tablespoons to the water, keeping one for later.
Add 2 cups of flour and stir into the water.
In next cup of flour, add 11/2 packages (1 full tablespoon)
instant yeast ( I buy the 3 packet type of Quick-rise yeast) and stir it into the flour. Add to mixture.
From now on add 1 cup of flour at a time until the mixture
is hard to stir. Spoon it onto a floured counter and keep adding flour and
kneading it in until the dough forms a ball and the stickiness is pretty well
gone. It should be smooth and well kneaded. Takes anywhere from 7-10 minutes.
Turn oven to a very low temp for a few minutes to warm it
and then warm the large bowl (with hot water) where the bread will rise. Grease
the bowl with some of the left-over shortening and also grease the top of the bread so no
hard crusts form on the outside of the dough.
Cover and let rise in the warm oven for 11/2 hour or until the
dough has doubled in size.
Then punch the dough down, put it on a floured surface and
cut it into 4 parts. Cover and let sit for 15 minutes.
Now, using a small amount of flour, shape the dough into bread or buns
and put into the greased waiting pans. Cover and put in warm oven again to let rise for another
hour.
Cook at 350 for 25 to 30 minutes. Spread butter over top to
soften crust. Let sit on rack to cool and then enjoy!
***

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mimi’s Books