9/4/12


So, I hear there may be issues with some of the links on the scavenger hunt page. I’ll work on them tomorrow. Still, it is worth checking out. 🙂

Today I washed clothes, and dishes — I even washed my hair. 😉 But mostly I worked on getting the poem added to the coloring book pages and getting it set up to print at Office Depot. Our local store has a great printing department. They are always super helpful every time I go in. Now I have to get back to cleaning the library, because I am SURE I have a comb binding system in there somewhere, and I can save over $2.50 a copy if I can find it. It will keep the price down to manageable to make a nice profit on each sale…I think. We’ll see.

Made cheesy rice for dinner. One of my favorites. It’s Gulf Pacific brand Cheesy Rice, and it is the best! And so simple to make. Can’t find a link to it…but all it takes is the package, butter, and water.

Feel like I at least got a little work done in all fields today. That was nice. 🙂

Tomorrow edits. I promised!

About RieSheridanRose

Rie Sheridan Rose multitasks. A lot. Her short stories appear in numerous anthologies, including Nightmare Stalkers and Dream Walkers Vols. 1 and 2,  and Killing It Softly. She has authored eight novels, six poetry chapbooks, and lyrics for dozens of songs. She tweets as @RieSheridanRose.
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One Response to 9/4/12

  1. silver price says:

    This makes a great weekend lunch. This is one of my favorites.INGREDIENTS- 2 cups brown rice, and water to cook it in- 1.5 teaspoons sea salt- 1/4 teaspoon or more of freshly cracked pepper (or ground, if you don’t have pepper corns)- Optional paprika and crushed red pepper to add a bit of a kick- 2 cups of shredded cheddar cheese (or you can use mixed cheeses, or try some Monterey jack, etc.)- 2 tablespoons real butter- 2 tablespoons corn starch- 2 cups of milk (I prefer whole milk)HOW TO MAKE CHEESY RICE1. Cook the brown rice. With brown rice, you don’t have to wait for the water to be boiling before you add the rice. You can put the brown rice right into the cold water, pour in a bit of oil (if you’re afraid of foam and overflow) and set it on the stove to boil. Once the rice is fully cooked, drain off all the water. You don’t want watery cheesy rice.2. When the rice is almost done cooking, get out a skillet, and put in the butter and cornstarch. Turn it on to medium to high heat, and mix the melting butter and cornstarch together. Once the mixture is bubbling, pour in the two cups of milk. Mix it with a whisk constantly until it boils. Turn the temperature down, but keep it high enough for a gentle boil to continue. Continue whisking the mixture for 3 minutes, and then turn the heat off.3. Mix in the shredded cheese.4. Pour your newly made cheese mixture on the brown rice, and mix.5. Mix in the seasonings, and you’re done.For extra goodness, consider chopping up some fresh broccoli and onions, and mixing those in. If you prefer these veggies cooked, then put them in when the rice is almost cooked, and drain them with the rice. I prefer the veggies to be fairly raw, with their crunch intact, so I chop them really small, and add them to the mixture before serving.I like to serve this with a side of fresh celery sticks and apple slices.

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