Envy??? - Everyone's got a Little

I am not a perfect person.......I know that and I regret it. (well sometimes)

When provoked, I have a temper, I do not clean my house on a regular basis, I do not follow all of my doctor's instructions, I do not enjoy children who have been raised with "time outs", I do not love holidays (I tolerate them but not love them), and I have a healthy dose of ENVY!

I am envious of people who have tons of money but didn't work to get it.

Do they deserve it just because they were lucky enough to be born to rich parents? Are their genes better than mine? Why should they drive expensive cars, buy shoes that cost more than I make in a month, and spend their time at luxury resorts!

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I am envious of pop and rap singers who have little or no talent and yell out words to the beat of loud guitars and drums. It's a good day for them if they are actually on key and the words they yell are not too obnoxious for children to hear. I am envious of the smirks on their faces because they know they have no talent and are fooling those who buy their photos, disks and tickets to concerts.

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I could do that....just give me a chance! I can't sing either.

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I am envious of people who can write a blog about doing home repairs, dredging up old recipes or tell you how to make a million dollars by blogging.....and make a million dollars by blogging. How do they get the hundreds of people to visit their blogs every day?

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This is a fairly decent blog...maybe not too exciting but better than a lot of them. Where are the visitors?

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Hello folks, come'on over and read a few articles. You may learn something!

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This is not the end of my envy complex.....more will come!

The Coman Tiebreak

THE COMAN TIEBREAK
By Jim Cummings
Editor, Friend At Court

The John B. Coman Tiebreak was formerly known as the Balboa Tiebreak or the Experimental Tiebreak.

For years, John Coman from Southern California championed the then called Balboa Tiebreak. John died in December 2003 and USTA, in recognition of a lifetime spent devoted to tennis, decided to remove the designation "experimental" from the tiebreak he fought so hard for and name it in his honor. A fitting tribute to a real gentleman. He was everything that is good about tennis.

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The Coman Tiebreak is the same as the present tiebreak except that ends are changed after the first point, then after every four points (i.e., after the 5th, 9th, 13th, 17th points, etc. It really is easy to explain because all anyone has to remember is the number 14. Change ends after point 1 of the Coman Tiebreak and every 4 points thereafter. Everything else is the same.

For example, when the set score is 6-6, the player whose turn it is to serve shall serve the FIRST POINT FROM THE DUECE COURT; after the first point, the players shall CHANGE ENDS and the following two points shall be served by the opponent(s) (in doubles, the player of the opposing team due to serve next), starting with the AD COURT; after this, each player/team shall serve alternately for two consecutive points (starting with the ad court), changing ends after every four points, until the end of the tiebreak game. IN DOUBLES THE SERVER WILL ALWAYS SERVE FROM THE SAME END OF THE COURT!

Principal Advantages:

1. Fairness – By changing ends more frequently, the effects of the elements (sun, wind, etc.) are distributed more evenly between the two opponents as opposed to playing six consecutive points before changing ends.

2. In doubles, the server will always serve from the same end of the court, rather than having to serve from both ends.

In Nebraska, we have been using the Coman for the 2007 season and have really been pleased with it. With the old tiebreak, you could be looking into the sun or hitting into a stiff wind for 6 points......what a disadvantage that can be!! How many times have you lost a match because you were down 6 love in the tiebreak? With the Coman, the elements are distributed equally.

It also helps keep track of whose serve it is.....you know on which side of the court you served from and thats where you'll serve every time with the Coman.

“Try It, You’ll Like It”

Loren Greene - aka Ben Cartwright

Loren Greene, born Lyon Chaim Green, was born in Ottawa, Ontario Canada on February 12, 1915 to Russian Jewish immigrants, Daniel and Dora Green. He began acting while attending Canada’s Queen’s University. After graduation, he worked in radio broadcasting and soon became Canada’s top newscaster.

He left Canada in the early 1950’s for a film career in Hollywood and began appearing regularly in television, films and on radio. His greatest successes came in two television series, the long-running western Bonanza and in the science fiction film and television series Battlestar Galactica.

Set in Nevada in the 1860s, Bonanza followed the adventures of the Cartwright family. Ben Cartwright (Greene) was the wealthy owner of a large ranch called the Ponderosa. Widowed three times, Ben had a son by each of his wives; the eldest being Adam, played by Pernell Roberts, the middle son Hoss, played by Dan Blocker and the youngest son, Little Joe, played by Michael Landon.

The show was an hour long western drama based on Pa Cartwright’s love for his sons and the Ponderosa ranch. Bonanza ran for almost 14 years before being cancelled abruptly midway into the 1972-73 season.

Greene’s next role was that of Commander Adama in the television series Battlestar Galactica (1978-1979) and Galactica 1980 (1980). Again, he played a father figure.

In the 1960s, Greene capitalized on his Pa Cartwright image by recording several albums of country-western/folk songs, which Greene performed in a mixture of spoken word and singing. In 1964, he had a #1 single on the music charts with his ballad, “Ringo”.

Loren Green died of pneumonia on September 11, 1987 in Santa Monica, California at the age of 72. He was interred at Hillside Memorial Park Cemetery, Culver City, California.

Homemade treats for your dog

These make PERFECT gifts for giving that special pet or a friends special pet. You can get a tin and line with colored tissue paper, then layer the treats inside. You can make up a cute label on your computer with the Dog's name on it and Doggie Treats as a title or go to your local craft store and get some clear cellophane bags, place dog treats inside, tie bag with pretty colored ribbon.

I hope that your dogs love these as much as mine do. Dogs are man's best friend, they love you unconditionally and ask no questions. They are a member of your family and you love them very much so it's OK to Pamper and Spoil them.

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HONEY & PEANUT BUTTER DOG BISCUITS

3/4 cup flour (wheat preferably)

1 egg

2 Tbs honey

2 Tbs peanut butter

1/4 Cup Vegetable Shortening

1 Tsp baking soda

1/4 Tsp salt

1/4 cup oatmeal

1/2 Tsp Vanilla

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In a large glass bowl, heat honey and peanut butter in the microwave until runny. About 20 seconds, depending on your microwave. Next add all other remaining ingredients together and mix well. Dough will be thick. Drop onto an UN-greased cookie sheet by 1/2 teaspoons.

Bake at 350 degrees for 8 to 10 minutes. If you have a bigger dog, make these by the teaspoon.

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BEEF TWISTS

3-1/2 Cups White All Purpose Flour

1 Cup Corn Meal

1/4 Cup Milk

1 Package Unflavored Gelatin

1/4 Cup Corn Oil

1 Egg

1 3-1/2 Oz. Jar Strained Beef Baby Food

1 Beef Bouillon Cube

3/4 Cup Boiling Water

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Dissolve Bouillon cube in boiling water. Sift your dry ingredients together

in a large glass bowl. Add milk, egg, oil, and beef baby food and beef

bouillon. Stir until well mixed. Dough will be thick. Roll out on a

floured surface to 1/4" thickness. Cut in 1/4 inch strips by 3" strips,

twisting each stick 3 turns before placing on cookie sheet. Bake 35 to 40

minutes at 400 degrees. These can be stored in refrigerator.

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DOGGIE FRESH BREATH BISCUITS

1-1/2 Cups Whole Wheat Flour

1-1/2 Cups Bisquick

1/2-Cup Fresh Mint Leaves-lightly packed

1/4 Cup Milk

4 Tbs Margarine

1 Egg

1/2 Tbs Maple or Corn Syrup

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Combine all of your ingredients into a food processor. Process until well

mixed. A large ball will form. Pour out dough on a floured surface and roll

out to a thickness of 1/4" to 1/2". Cut into 1" x 2" strips or use

different shaped cookie cutters or dog bone cookie cutters.

Place biscuits on a lightly greased cookie sheet and bake for 20 minutes at 375 degrees or until lightly browned. Cool and store in an airtight container

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LIVER TREATS (these make the house smell terrible but the dogs LOVE them!)

1 Pound Liver (Beef or Chicken)

1-1/2 Cups Whole Wheat Flour

1 Cup Cornmeal

1 Egg

1/2 Tsp Garlic Powder

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Chop up the liver and put it in a blender and blend slightly. Add remaining ingredients and blend well. Spray a flat cookie sheet with PAM and pour mixture in it. Bake at 325 degrees for 25 minutes. Take out of oven and cut into squares while warm. Store in an airtight container in refrigerator.

(I sometimes add ground carrots to the mixture and thicken it by adding more flour then drop by teaspoons/tablespoons onto the greased cookie sheet)

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HEALTHY MUFFINS

1-1/2 Cups Whole Wheat Flour

1 Cup oatmeal
1 Cup Oat Bran

2 TPS Baking Soda

1 TPS Cinnamon

1 Egg Slightly Beaten

1/4 Cup Honey

3 TBS Vegetable Oil

3/4 Cup Milk

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OPTIONAL INGREDIENTS

Apples/banana's blended together

Shredded zucchini and carrots

Nuts/raisins

Shredded cheddar/jack cheese

Cooked chicken

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Mix all dry ingredients in a large glass bowl. In a separate bowl mix egg, honey and oil. Mix the milk with the dry ingredients blending well. At this point you can mix your OPTIONAL ingredients into the honey mixture, then mix the honey mixture with the flour/milk batter. Line a muffin tin with paper/foil muffin form. Pour mixture into each Muffin paper about 1/2 full. Bake for 15 to 20 minutes at 425 degrees. Cool.

These can be placed in an airtight container and placed in your freezer.

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BASIC DOG TREATS
Mix together
3 1/2 cups unbleached flour
2 cups whole wheat flour
1 cup cornmeal
1/2 cup skim milk powder
1 tablespoon (or 1 package) dry yeast
3 1/2 cups lukewarm chicken or meat broth

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Dissolve the yeast in the lukewarm chicken or meat broth. The richer this broth is, the better your dog will like the biscuits. Let yeast broth mixture set 10 min. Then stir in flour mixture. Roll resulting dough out 1/4" thick. Cut dog biscuit shapes from dough. Brush biscuits with egg wash. Bake on greased cookie sheets at 300* for 45 min. Then turn off oven and leave in overnight to finish hardening. Makes 60 medium-sized biscuits. recipe from a newsgroup post by: Jill Faerber May 28, 2000.

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FLEA HATER'S DOG BISCUITS marthastewart.com archives
Brewers yeast is a natural anti-flea remedy. Makes about 5 dozen bone biscuits

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1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast (available at health-food stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons vegetable oil
1 clove garlic, chopped medium, or 1 teaspoon powdered garlic (optional**)
1/2 cup chicken stock plus 3 tablespoons for basting

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1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer’s yeast, and salt together in a medium bowl. In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined.

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Knead about 2 minutes by hand on floured surface; dough will be sticky.2. On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet.

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Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer

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**Garlic and Onions can be toxic to dogs. Typically the problem is with large quantities not "seasoning portions". You should seek the advice of your veterinarian to find out if any garlic use is appropriate for your pet. If in doubt, leave the ingredient out.

Pistachios - green nuts

Pistachio trees were first cultivated in Western Asia. Also known as the green almond, the pistachio is related to the cashew. The 20-foot tall trees thrive in stony, poor soil under high heat and with little or no rainfall, but cannot tolerate humidity or excessive moisture conditions. These trees live for centuries with no care necessary. In fact, Iran boasts of a 700-year-old tree still living.

Pistachios were brought to the United States in the late 1890's by a Syrian immigrant. Pistachios are currently cultivated as a commercial crop in California, Italy, Turkey, and Iran, with the United States being the second largest producer in the world.

One of the most popular uses of pistachios is in pistachio ice cream and desserts. The kernels are often eaten whole, either fresh or roasted and salted and are also used in ice cream and confections such as baklava. The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios.

Originally the dye was applied by importers to hide stains on the shells caused when the nuts were picked by hand. However most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary (except that some consumers have been led to expect coloured pistachios.)

The trees are planted in orchards and take approximately seven to ten years to reach significant production. Trees are usually pruned to size to make the harvest easier Pistachio nuts are highly flammable when stored in large quantities, and are prone to self heating and spontaneous combustion.

PISTACHIO DESSERT submitted by H. Ahrens Avon, Ohio

Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house. You'll love the pistachio flavor and toffee candy topping.

INGREDIENTS

1 cup crushed butter-flavored crackers

1/4 cup melted butter

3/4 cup cold milk

1 package (3.4 ounces) instant pistachio pudding mix

1 quart vanilla ice cream , softened

1 carton (8 ounces) frozen whipped topping, thawed

2 (1.4 ounces each) Heath candy bars, crushed

DIRECTIONS

In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. Spread with whipped topping; sprinkle with crushed candy bars.
Cover and freeze for 1 hour or until firm.

Yield: 9 servings.

Ireland, the Emerald Isle

Ireland, the Emerald Isle.

Even the sound of it is romantic and makes me think of those Maureen O'Hara and John Wayne movies. I'm sure that the movies made extra money just by having red-haired Maureen and her wonderful Irish brogue in them. She was born Maureen Fitzsimons in RanelaghRanelagh, County Dublin, Ireland - a true Irish lassie.

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Ireland is the 3rd largest island in Europe. It's surrounded by hundred of islands and islets. The two most populated cities in Ireland are Dublin in the Republic of Ireland and Belfast in Northern Ireland.

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Ireland may be a small country, but with over 200,000 Scots Irish settlers

leaving the North of Ireland during the 18th Century, and mass emigration following the Great Famine of 1845, the Irish have put down roots all over the world. Over 60 million people worldwide now claim Irish ancestry.

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Hosting visitors in their homes is common in Ireland......the Irish are wonderful, friendly people and this is one way to make extra money.

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If you are lucky enough to spend time at an Irish Bed and Breakfast, you get to know the people. What could be better than spending a week in a cottage surrounded by a beautiful, fragrant flower garden and having a cup of tea before going out to explore the countryside.