The Memory Organizers

Mary Beth Benner is embarking on an exciting career. Her new business combines her previous jobs of working for the Colorado Rockies Baseball Club where she organized non-game events, tours and weddings at home plate, to becoming a 5th grade teacher. She loved both jobs…but, an entrepreneur at heart, she always wanted to be her own boss.

Unsure of how to proceed, Mary Beth consulted a professional career coach who confirmed what she already knew deep down...that she wanted to combine her passion of connecting with people to learn their unique stories with her love of teaching and organization. Mary Beth found her calling and joined The Photo Managers - a worldwide organization of professionals who help people organize, preserve, and share their priceless and irreplaceable photo memories.

From there she started her company The Memory Organizers and today, Mary Beth sees the joy and happiness on people’s faces when their old, disorganized and decaying photos are finally safe and preserved! She loves to be able help her clients preserve their legacy for future generations! As one prospective client blurted during a presentation Mary Beth was giving, “I could keep you busy for 6 months!!”

For more information about the photo management services Mary Beth offers, visit her website thememoryorganizers.com or reach out to her directly at marybeth@thememoryorganizers.com.

The Best Scones Ever!

This recipe is super easy. Don't know where it came from but picked it up somewhere. It makes two batches roughly 7" round. They freeze really well. I often give them to my friends who rave about them. It's all in the ingredients!

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup butter (cold)

1 cup heavy whipping cream

1 cup fruit of your choice (cranberries & blueberries) work well.

Method

Place the flour, salt and baking powder in a large bowl and mix with a fork to distribute. Using a cheese grater, grate the butter (or cut into tiny pieces) and add to flour mixture. Then add the cup of whipping cream and fruit of your choice. You might have to add a little more cream to bind it all together. Divide the mixture into two pieces and, with your hands, make into two patties about 7” round and about ¾” in height. Cut into sections, pulling them gently apart (so they can grow in the oven) and place on a greased baking sheet. Brush with a little whipped cream and sprinkle a tiny amount (or not) before baking at 450 degrees for about 16-18 minutes. Remove when light brown and wait about 5 mins to cool on tray before putting on the rack. Make an icing to drizzle with confectioners’ sugar and a little water for a running consistency.

Note: I’ve used every fruit in season or dried fruit such as cranberries, raisins, blueberries, etc. I’ve also used fresh fruit such as blueberries, peaches, chopped apples, cherries, etc. If using juicy fruits such as strawberries/peaches…use less whipping cream.

Springside Cheese Artisans

 

Recently, I came across the Springside Cheese Artisan Company in Pueblo, Colorado. As a cheese lover (who isn’t) I decided to take a few samples home with me. To my absolute delight, the Gracier (Carr Valley Cheese) Penta Creme blue cheese was so good; I had to research the company. It was the smoothest and creamiest cheese I’d ever had in my life. As you can see below (taken directly from their website) the company came into existence around 1850…and boy do they know their business. I’ve included their link at the end of this post if you’re interested to learn more. 

Rich in the tradition of Wisconsin cheesemaking, Springside Cheese carries on a family legacy of producing the finest hand-crafted, natural cheeses.

It’s no secret that cheese making has a long history in Wisconsin. Once the wheat industry lost its economic luster in the mid-1850s, cheese became Wisconsin’s next lucrative endeavor. Once a simple and sensible means to preserve milk, neighborhood cheese makers began branching out, not only providing cheese to much of the state, country, and in some cases world, but also in invoking the beginnings of cheese making as an art.

As Springside Cheese enters a new generation, it will remain one of Northeast Wisconsin’s longest running factories, and the quality and taste you've come to expect will continue for years to come. In addition, Springside Cheese looks forward to creating and introducing an exquisite line of artisan and organic cheeses, using inspiration from our own German heritage as well as other rich tastes we love. Making cheese is our family tradition. Make serving it yours.

In the winter of 2012, Springside Cheese expands to Colorado, opening its first retail store outside of Wisconsin. The store is managed by Keith Hintz, the eldest son of Wayne Hintz, owner and cheesemaker of Springside Cheese.

https://springsidecheese.com/

Covid Alerts by Country

I take no credit for this article. I don't know where it came from...but I found it funny and besides, we need to laugh. I know which one is my favorite.  

(1) The English are feeling the pinch in relation to the recent virus threat and have therefore raised their threat level from “Miffed” to “Peeved.” Soon, though, the level may be raised yet again to “Irritated” or even “A Bit Cross.” The English have not been “A Bit Cross” since the blitz in 1940 when tea supplies nearly ran out. The virus has been re-categorized from “Tiresome” to “A Bloody Nuisance.” The last time the British issued a “Bloody Nuisance” warning level was in 1588, when threatened by the Spanish Armada.

(2) The Scots have raised their threat level from “Pissed Off” to “Let's Get the Bastards.” They don't have any other levels. This is the reason they have been used on the front line of the British army for the last 300 years.

(3) The French government announced yesterday that it has raised its alert level from “Run” to “Hide.” The only two higher levels in France are “Collaborate” and “Surrender.” The rise was precipitated by a recent fire that destroyed France's white flag factory, effectively paralyzing the country's military capability.

(4) Italy has increased the alert level from “Shout loudly and excitedly” to “Elaborate Military Posturing.” Two more levels remain: “Ineffective Combat Operations” and “Change Sides.”

(5) The Germans have increased their alert state from “Disdainful Arrogance” to “Dress in Uniform and Sing Marching Songs.” They also have two higher levels: “Invade a Neighbour” and “Lose.”

(6) The Belgians, on the other hand, are all on holiday as usual; the only threat they are worried about is NATO pulling out of Brussels.

(7) The Spanish are all excited to see their new submarines ready to deploy. These beautifully designed subs have glass bottoms so the new Spanish navy can get a really good look at the old Spanish navy.

(8) The Australians, meanwhile, has raised its alert level from “No worries” to “She'll be alright, Mate.” Two more escalation levels remain: “Crikey! I think we'll need to cancel the Barbie this weekend!” and “The Barbie is cancelled.” So far, no situation has ever warranted use of the final escalation level.

No Knead Bread Recipe

 

Literallly, you do not knead this bread. Asked to describe it, I would say it's similar to a sour dough with a rustic Italian flavor. A dear friend gave me this recipe years ago and, because it's so easy to make and always turns out beautifully, I thought I would share it....I know she will not mind.  The recipe follows:

Ingredients:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

Method:
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours (I leave mine overnight) at room temperature, about 70 degrees. Dough is ready when its surface is dotted with tiny  bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Cover with a cloth and let it rise for about 2 hours in a warm place. I put mine in a sunny window, but nowadays some ovens have a "proofing" button. When it is ready, dough will be more than double in size and will not readily spring back when poked.

When dough has doubled in size, heat the oven to 450 degrees and put your container into the oven to get warm. You can use Pyrex, pottery, cast iron, etc. but it must have a lid. When dough has doubled in size, transfer to the warm container. You can sprinkle with flour or cornmeal. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack and enjoy.