Alphabet Soup - A Jumbled Jungle of J's

This post is brought to you by Nicole from The Madlab Post...

It’s time for Alphabet Soup - The Word Scramble Puzzle for A to Z Wizards!

Unscramble the following names of movie actors and actresses whose first name starts with letter J. The first commenter who has unscrambled all of them, or the most at best, wins this week’s Alphabet Soup game. Answers and the name of the winner will be posted here at the A to Z blog during next week’s “Friday Fun Time.” Word to the wise: Don’t let the spaces in these names fool you!

1

Jhcaknsooa Jus

2

otkeacaJnsn J

3

ernnnH fidoeuJs

4

nferCylonJen ine

5

tosifei nnAJrnne

6

errCJy mia

7

eeortJtl nuSelm

8

JrnOCo lelnry

9

NlckoncJiohas

10

kck acaBJl

Have an alphabetized weekend, everyone!

Need some extra blogging motivation? Sign up for the Monday Movie Meme, a weekly writing and memory activity that will have you thinking about movies in a whole new light. New topics are posted every Monday!

NICOLE
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Beat that Bloggers' Block!

This post is brought to you by AZ co-host Damyanti, from Amlokiblogs.
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April is long gone, and we've all moved on to new challenges.

One of the challenges I find on many A-Z participant blogs is bloggers' block--- after the burn-out of A-Z, many bloggers have found it difficult to get up and go again.

Here are a few ways to beat this:

1. Go blog-browsing: The more blogs you visit, whether via the Post A-Z Road Trip or otherwise, the more issues, problems, points of-view you'll come across. Some of them will trigger a response in you, and that could become your next blog post. Bonus: You'll have return-visits from the blogs you visited once your post is ready and published.

2. Dig up your old posts: That archive is good for something. You can re-post some of the posts you made long ago, which got you a good number of hits. Or, you could use them as an inspiration-- maybe you've learned more on the topic in the intervening period, or your point-of-view has changed. Bonus: When you link back to your own old posts, it helps search engines find you, giving you more hits.

3. Go wordless: A picture/ video really is worth a thousand words. You can also use them to jot down a few lines. 
Bonus: If you add titles and links to your pictures, this too would get picked up in a search-engine crawl.

4.  Avoid Whining: Sure, if you have a regular audience that loves you, you'll get a lot of mollycoddling when you make the occasional rant or whine. But tackling your block by repeatedly moaning about it would only turn off potential readers.
Bonus: When you avoid negatives, you make space for positives--- before you know it, you'll find your blogging vim back again.

5. Create Drafts: To quote yet another hackneyed proverb, prevention is better than cure. If you see an interesting picture, idea, issue--anything, in short, that could be of interest to your blog, copy it down in a blog draft. That way, when the lean times hit, you have a ready resource at hand to tide you over.
Bonus: When you have that many drafts sitting around, you might even be tempted to schedule posts in advance.

These are only a few tips to fight the dreaded block. I'm hoping the super-bloggers amongst you would add more advice in the comments. Now go beat that bloggers' block-- and get yourself a trigger finger instead!

Guest Post: Jo Wake, Victorian Cooking

Today it's my pleasure to introduce to you another guest poster, A-Z participant Jo Wake whose blog is: JO ON FOOD, MY TRAVELS AND A SCENT OF CHOCOLATE.  

Please sample her unique point of view: we need to slow down and cook the old-fashioned way for great results worthy of the guest we entertain.

 VICTORIAN COOKING

Through Bob Scotney of Bob’s Home for Writing, I have discovered a wonderful series of videos. Bob was primarily writing about Victorian kitchens, but I was more interested in the cooking as well as the reason for the existence of cookery books such as Mrs. Beeton’s Cookery published in 1935 which I have mentioned many times in my blog. Today when anyone makes something which requires stock, they use a can or a packet of bouillon, most home cooks these days have no idea of how the stock is made in the first place. I too have fallen into this practice, I use age as my excuse, but I suppose time constraints are the principle reason this practice has fallen out of use. The ollowing video makes me want to go back to basics, although I probably wouldn’t go so far as using a tammy cloth. This is a link to a fascinating video which is the first of a series on Victorian Kitchens: 

I found this video very exciting and will watch the whole series. My mother was just such a cook as Mrs. Mott although she never worked in the big houses nor did she ever use an old range as featured in the video (as far as I am aware). I had never heard of tammying, which looks like a lot of hard work, I thought using a sieve was bad enough. But this is what the art of cookery is all about. Not just defrosting something and shoving it in the microwave. We have lost so much of the art of producing good food and so much is done for us anyway. Because of that, we lose the pride of achievement which comes from producing a good meal as well as the ability to produce food which tastes so much better than this package stuff. Wise Geek has an article on the tammy cloth. This is why Matt and I love to entertain, it allows us to stretch our cookery skills to produce really excellent meals which we generally don’t eat every day.

I am having a day of stealing, this recipe was from Viveca’s My Guilty Pleasures and I asked her if I could use it. Very different recipe, and one I shall certainly try.

Baked Root Layer Cake, serve 6-8

350g/12oz carrots

350g/12oz parsnips

350g/12oz celeriac

30ml (2tbsp) clear honey

30ml (2tbsp) lemon juice

85g/3oz butter

fresh thyme

salt and freshly ground black pepper

1. Preheat oven to 200C/ 390F/Gas 6. Peel and coarsely grate the carrots, parsnip and celeriac, keeping each vegetable separate bowls.

2. Warm honey, lemon juice and butter on low heat until melted. Season with salt and pepper add some picked thyme leafs. Pour a third of the honey butter mixture over each vegetable and coat well.

3. Line a shallow 20cm/8in spring form cake tin with non-stick baking parchment. Spoon carrots into the tin, spread evenly and press down, repeat with parsnips and finish off with celeriac the same way.

4. Cover with buttered foil and bake for 35 min, then remove the foil and bake for a further 10 min until brown on top.

5. Leave to stand for 10 min then turn out – cut in wedges and garnish with picked thyme sprigs.

Have a great day

Labels: Baked Root Layer Cake, Tammy Cloth, Victorian Cooking