
Saturday, May 15, 2010
My Great Grandmother?

Wednesday, May 5, 2010
Fox 10 at Horizon Elementary!
Wednesday, April 14, 2010
Chase field
Taking in an Arizona Diamondbacks game at Chase Field is more than just watching a baseball game. The stadium is almost as big an attraction as the on-field product. Built in 1998, Chase Field has been the home for the Diamondbacks since their inception.
Located in the heart of downtown Phoenix, the ballpark is easily accessible by two freeways that connect Phoenix to the surrounding suburbs. Located just a block from US Airways Center where the Phoenix Suns play basketball, Chase Field shares many of the parking structures in the surrounding area.
Besides driving, you can take the new Phoenix light rail train which has a stop directly adjacent to Chase Field to get downtown.
The stadium has been designed to have an old ballpark field with a brick facade and exposed steel. One of the first things you notice is the large retractable roof that opens in just over four minutes. On days when outside temperatures are below 95 degrees they will play with the roof open. During the hot desert summer the roof is closed during the game and the stadium is air conditioned to a comfortable 78 degrees.
With a seating capacity of 49,075 the park looks massive from the inside. The seats have all been angled towards home plate making it quite comfortable to watch a game without having to rotate and sit on the side of your seat to see the game action.
Chase Field has several unique features besides the retractable roof. There are large mosaic panels above the outfield that can be opened to provide more air flow and give the fans a view of downtown Phoenix and the surrounding mountains.
The playing surface is natural grass and the park is relatively symmetrical. Beyond the right field wall in center is a swimming pool that can be rented on a per game basis (for about $6,000 a game!) When Diamondbacks players hit a home run fountains shoot off spraying water into the pool area.
Above center, Chase Field is the home to the largest scoreboard in baseball with a high definition screen measuring 144 feet wide by 55 feet high. During the game the scoreboard shows crowd images and messages that are amazingly clear and life-like. (from stadium journey)


Riding the light rail to Chase Field is the easiest way to get downtown... This is the light rail and Valley Metro transit hub at 19th Avenue and Bethany Home Road by the Christown Spectrum Mall...
Saturday, March 20, 2010
Heavenly Bed (sort of)
A Carefree Drive
Like stealing fire from the gods...
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
And to brush on top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. (I had to add an extra 1/4 cup of milk)
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. (I just melted more butter and then dipped the biscuits upside down in the bowl then sprinkled parsley on them in the absence of a brush) Makes one dozen biscuits.
ABC News's Good Morning America explains: Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.
The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.
On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.
Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.
and the Original Link