Sunday, January 2, 2011
For Sunday, January 2nd, 2011

Using 2 large mixing bowls and a sieve, sift the cake flour twice and then measure 3 cups from it. In a large bowl, combine: 3 cups cake flour, 3 cups all-purpose flour, baking powder and salt: sift together twice and then set aside.
Position an oven rack on the second to lower level and preheat the oven to 350'F.
In another large bowl, mix together the butter and sugar on high speed, for 3 minutes; sugar will not dissolve. Add in all of the eggs and mix well on high speed, until the sugar dissolves, about 2 minutes. Add in the vanilla, orange zest and milk, and then mix well on high speed, for 1 - 2 minutes. Mix in the flour mixture, in half-cup increments; the batter should be very stiff when finished.
Transfer the batter into the prepared pan; run knife through batter. Rinse the coin under cold water to wet it and then dip the coin into some extra flour. Insert the flour-coated coin into the batter, spin the pan around a few times and then smooth out the top to conceal the coin. Using slivered almonds, write out the number of the New Year, in large numbers, over the top of the batter. Sprinkle some crushed slivers near the edge of the pan, making a border. Bake the cake for 50 - 55 minutes, or until a knife inserted into the middle of the cake comes out clean; large cracks will develop around the cake.
Cool the baked cake in its pan for 10 - 15 minutes. Remove strips, place a dry, clean kitchen towel over the cake and then a cooling rack: invert the cake and remove paper. Then invert the cake back to an upright position and cool completely. If you don't have a large cooling rack, you can use a large pizza pan with punched out holes in it,. Wrap the cooled cake in plastic wrap until serving. Before serving, sift a bit of icing sugar around the edge of the cake.
This cake is usually made on the last day of the year and served right after the stroke of midnight or during New Year's Day. The head of the household lightly passes a knife, three times, in a cross formation, without scoring or cutting the cake, while saying a prayer of thanks for all that has been received in the past year and all that will come in the New Year.
The Vasilopeta is then cut into servings. The first three pieces are offered to: St. Basil, Christ and The Virgin Mary. The order may vary, depending on the background and origin of the family, but they always come first. The following servings are cut for The House and then the immediate family members living in it, beginning with the oldest member and ending with the youngest. Then come the spouses of the children. Some also cut a few crumbs for pets
As for the coin, it's said that the person who finds it will be the lucky one for the rest of the year. This is superstition; though,the Vasilopeta isn't about the cake and coin. It's about stopping, appreciating, as well as being thankful, for what we have: our health and prosperity. Anything else is secondary. Happy New Year!
Psalm 65:11
You crown the year with Your good blessings, and You leave abundance in Your wake.
The NET Bible
A bit of love from someone near…
Saturday, January 1, 2011
For Saturday, New Years Day, January 1st, 2011
January is National Poverty in America Awareness Month
National Lose Weight - Feel Great Week begins today. Also called Diet Resolution Week.
January is Get Over It Month, a time to let go of the past and get over whatever is bugging you.
Since pork has become so lean, it requires some special treatment to ensure that it does not dry out. This could be done by roasting at a constant temperature of 325° F. I prefer to start at a higher temperature of 400° F for the first 10 minutes, then reduce to 325°. This allows for a crisping of the outside of the meat. Large cuts with bones require about 20 minutes per pound. Smaller cuts and boneless roasts require 25 minutes per pound. But don't ever trust the minutes per pound method exclusively. Always start checking the internal temperature of any roast with an instant-read thermometer before it is supposed to be done. Cuts of meat and ovens can make a major difference. The internal temperature of lean pork should be about 145°, as the temperature will continue to rise as it rests. However, fattier and tougher cuts will benefit if roasted to a higher temperature, until fork tender. Insert the thermometer in the thickest part of the roast to check for doneness. Baste often with pan juices while roasting to help retain moistness.
When the roast is done, remove it from oven and place on board or platter. Tent with foil and allow to rest 10 to 20 minutes, depending on size, before carving. If desired, make your favorite gravy or sauce using the pan juices while the meat is resting.
Like a spotless tract of snow
Be careful how you tread on it
For every mark will show
Author Unknown
A bit of love from someone near…
