Tag Archives: Hoy

Deaf Baseball and Softball Event

The California School for the Deaf in Riverside is hosting the Hoy XII Baseball and Softball Classic on April 27-28.  During this event, teams from Riverside, CA, Fremont, CA, Indiana, Texas, and Maryland will be competing against each other.  

The Tea Girl

I feel like a dog person who became a cat person . . . a skier who became a snowboarder . . . an evening person who became a morning person . . . because I drink tea now. Me. The coffee girl. Drinks tea. And I like it.

So many colors. Tons of flavors. I can drink it at night and it won’t keep me up until 3am.

I have an “emergency kit” in my purse. It contains essentials like a hair band, dental floss, an extra pair of contact lenses, and quarters. Now it also holds a tea bag. I added it after going to a restaurant the other day where they had three tea choices: icky, yucky, or gross. It reminded me of the days when I used to be a caffeine addict yet was stuck in a meeting where the only coffee option was a stale, burnt cup of sludge.

Anyway, so I now keep a tea bag tucked away for such predicaments. That’s me. The tea girl. Š

Garlic Wasa

Ingredients

5 cloves garlic, crushed
3 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese
8 pieces WASA Multigrain Crispbread (may substitute any WASA Crispbread flavors)

Directions

Preheat oven to 350º
Add all ingredients to a small bowl and mix.
Spread 1 heaping teaspoon onto each crispbread.
Bake 5 to 7 minutes and serve warm.

Prep time: 17 minutes

Serves 8

Nutritional Value Per Serving

Calories 186
Total Fat 11 g
Saturated Fat 1.8 g
Cholesterol 2 mg
Sodium 199 mg
Total Carbohydrate 21 g
Dietary Fiber 4 g
Protein 3 g
Calcium 35 mg

Wasa with Baked Brie, Brown Sugar and Walnuts

Ingredients

1 wheel (8 ounces) brie cheese
1 tablespoon brown sugar
2 tablespoons chopped walnuts
1 package WASA Sourdough Rye Crispbread (may substitute any WASA variety)

Directions

Preheat oven to 350º
Place brie on sheet pan lined with parchment paper. Top with brown sugar and walnuts.
Bake for 25-30 minutes or until brie is warm and melted inside.
Remove from oven, place on serving tray surrounded with crispbread and serve immediately.

TIP: Store leftover cheese in refrigerator for up to 4-5 days.

Prep time: 35 minutes

Serves 8

Nutritional Value Per Serving

Calories 79
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 125 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Protein 4 g
Calcium 4% of daily value

Herbs

One of my husbands charms is that if it’s my birthday, or a holiday, or some other gift-giving event, he’ll sneak in a surprise present – a little something extra that wasn’t on my list that he thought of completely on his own. For example, one year he gave me a handheld Ms. Pac-Man game because he knew I used to love Ms. Pac-Man s a kid (one time we came across the video machine in a restaurant, and I went nuts, challenging my husband to round after round until I had blisters).

So this year – after reading and observing me write the Wasa blog, and noticing my developing interest in cooking – he gave me an herb garden. Well, sort of. We don’t have real garden space in our city place, so he gave me a kit that you can assemble right on your countertop.

Mint.
Basil.
Dill.
Cilantro.
Thyme.
Parsley.
Chives.

My mom and I put together this afternoon.

We snapped a light onto the “garden” and popped in the seed pods.

“Can it really be this easy?” I said.

It was.

We added some water, feed it some nutrients, and left it to grow.

It takes about five weeks until the herbs will be ready for harvesting.

First recipe? I’m thinking a garden herb omelet.

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