What a DAY! Long One but a Good One Looking Back at it and 2 Good Recipes!

It’s about 9:30 pm out here. 30 minutes past my bedtime! Just kidding! However, I did start my day around 5 AM. I may share it with you soon Berkeley, Oakland I met JaVale McGee of NBA Champs Golden State Warriors and practiced yoga! Oh what a day, enjoy this look into the past!!

I have been on the road for the past three weeks, with speaking engagements in South Bend In, where I visited the College Football Hall of Fame, had great meals on the Campus of Notre Dame, and I picked up THE SHIRT for both of my boys (Google the shirt for more info). I spoke for and at the Public Education Foundation’s annual meeting. From there I traveled on to Kentucky, New Mexico, and last weekend, I was down in Palm Springs delivering the keynote address to California Conference of Adult Education. Wow, what a group of wonderful, caring people. My new, little sister, Cherise Moore, was Chair of the Conference, you may hear of Mrs. Moore someday. She is a dynamo in education!

This week I am down in Greenville Mississippi working with their schools trying help motivate the students to read over the summer and not be afraid to ask for help in learning to read if they are struggling! So far so good!

This weeks recipes are mine and were served at two on the lunching I spoke at two that I really enjoy and that are good ones for the kids to help you prepare!

Beggar’s purses

• 1 sheet puff pastry (cut into 4 pieces)
• 3 to 4 ripe peaches (or fruit of your choice)
• 1-tablespoon vanilla flavor
• 1-teaspoon cinnamon
• 1-cup sugar
• 4 pads butter

Heat oven to 400 degrees. Peel, then slice fruit in small pieces. Place in a mixing bowl. Add vanilla, cinnamon and sugar; mix well. Let it sit for a few minutes allowing juices to come out of fruit. Take the puff pastry and roll it out to make a bit larger not too much, just stretch it so that it can hold more fruit, Spoon fruit onto the middle of the pastry and place one pad of butter on each. Pull the four corner of pastry together and press to close. Place on a baking sheet and bake about 15 to 20 minutes. Serve with ice cream or whipped cream.

Pasta With Chicken, Asparagus and Cream Sauce

Ingredients

• 10 oz penne pasta
• 12 oz asparagus cut into 1-inch pieces
• 6 to 8 oz chicken cut into bite size
• 2 to 3 oz olive oil, butter or margarine
• 1-cup heavy cream

Method

While pasta is cooking, in large sauté add oil heat add chicken sauté about 3 minutes add asparagus sauté until all pinkness is out of chicken add cream when it stars to boil lower to simmer allow to reduce about have, add pasta to pan. Season to taste with salt and pepper, Serve with fresh cheese of your chose!

Peace