this recipe from adam’s awesome sister. it’s pretty delicious and easy to make. i like it best after it has been refrigerated, but it’s good either way.
ingredients:
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 1/2 c. sugar
1 tsp. vanilla extract
1/2 c. margarine or butter, melted
2 tbsp cinnamon
directions:
using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
in a bowl, mix together the cream cheese, 1 c. sugar and vanilla extract.
spread cream cheese mixture over the crescent rolls.
unroll the other can of crescent rolls and place on top of cream cheese mixture.
in another bowl, melt the butter then mix in the cinnamon and remainder of the sugar.
bake at 350 degrees for 30 minutes.
cool before serving.
qmail is my least favorite MTAs for linux servers. i think it’s a pain in the arse. the lifewithqmail.com and qmailrocks.org install processes are long and tedious. a guy at work called dan, made the best install script evar for it. you can get dan’s automatic qmail installation script here. you can have qmail up and running in minutes with his awesome script, which makes qmail suck a bit less. 
i was having trouble logging into our XOsoft replication portal today. the problem started when i tried to open the ’scenario management’ and was receiving a memory error, so i closed it and logged out. when i tried to log back in the screen was just refreshing when i tried to log back in. i was able to resolve this by restarting the ‘CA XOsoft Control Service’ via the Windows Service manager. just thought i’d share in case it could help someone else.
ingredients:
2 tablespoons vegan buttery product
1 onion, chopped
1 clove garlic, pressed or chopped
1 stalk celery, chopped
3 cups vegetable or unchicken broth
8 cups broccoli, cut into chunks (florets and stalks)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups plain soy milk
a dash of nutmeg
sea salt and ground black pepper to taste
instructions:
melt 2 tablespoons buttery product in medium to large sized stock pot then saute garlic, onion and celery until tender.
add broccoli and broth, cover and simmer for 10 minutes or until boccoli is tender.
for a chunkier soup, scoop out a few broccoli florets and set aside.
get another stock pan or large sauce pan.
scoop soup into a blender, filling no more than halfway for each go.
hold down the lid of the blender with a towel to keep from getting burninated in case steam or hot soup escapes.
start the blender with a few quick pulses to make sure it won’t overflow, then puree.
pour each batch into the clean pot, on low heat to keep it hot.
mash up the florets you set aside ealier with a potato masher, add to puree.
iIn small saucepan, create a roux with 3 tablespoons butter, flour and milk. to create a roux, melt the buttery product, add flour a bit at a time while whisking. once that is smooth, add the soy milk slowly while whisking to keep from becoming lumpy. if it does get lumpy, puree it in the blender to smooth it out (after rinsing the blender) then add back to saucepan. stir until it thickens and begins to bubble.
stir into puree, season and serve.
i suggest serving with french or italian bread or garlic bread.
it seems i have a lot of recipes which start out the same way, with tomato, garlic and onions…here’s another. it doesn’t really need to be five bean or use the same kind of beans. it’s more of a whatever is around kind of recipe.
ingredients:
1 – 2 tbsp olive oil, enough to coat the bottom of pot
3 cloves garlic, pressed or chopped
1 onion, diced
1/2 c. chili powder
2 tbsp ground paprika
1 tsp black pepper
1 green pepper, chopped
1 15-oz can black beans, drained
1 15-oz can pinto beans, drained
1 15-oz can light kidney beans, drained
1 15-oz can dark kidney beans, drained
1 15-oz can cannellini beans, drained
cheese, sour cream and green onion (optional)
instructions:
in a large pot saute onion and garlic in olive oil until the onions are translucent.
add green pepper, tomatoes, water and spices. stir well. adjust to medium heat until simmering.
once simmering, reduce heat to low for 60 minutes or until it has reached the consistency you prefer, stirring occasionally.
garnish with cheese, sour cream and green onion.
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ingredients:
1 3/4 c. sugar
1/2 c. milk
1/2 c. butter
4 tbsp unsweetened cocoa powder
1/2 c. peanut butter (i prefer smooth)
3 c. quick-cooking oats (very important, only use quick oats!)
1 tsp vanilla extract
directions:
whisk sugar, milk, butter, and cocoa in a medium sauce pan until well combined.
bring to a rolling boil.
cook for 1 1/2 minutes. don’t start timing until the goo is boiling
remove from heat then stir in peanut butter, oats, and vanilla until well coated.
drop tablespoon-size blobs onto wax paper or foil. they start to harden rather quickly so have the wax paper ready ahead of time.
cool until hardened before covering. stack between waxed paper or parchment for storage.
delicious burritos!
ingredients
1 can refried black beans
1 can tomatoes with chilies
1 small can pineapple tid-bits (chunks are ok too, but i suggest cutting them in half)
1 c. shredded cheese (cheddar, ‘mexican’ variety)
1 c. frozen corn, prepared
3 tbsp. jerk seasoning (i haven’t been able to find jerk seasoning lately, so there’s a recipe below)
2 tbsp. fresh lime juice
4 – 6 burrito sized tortillas
directions:
warm a skillet to medium heat.
mix everything together (except tortillas). then roll into 4 – 6 burritos.
place the burritos on skillet for a few minutes on each side to grill.
jerk seasoning:
ingredients
1 tbsp onion flakes
2 tsp ground thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp dried parsley
1 tsp ground allspice
1 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp hot pepper flakes
1/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
directions:
mix well, store in empty spice bottle or jar.
i love my boots, but they’re broken AGAIN. this is the second pair of new rock boots i’ve had do the same thing. the soles crack all the way across the sole 
if they didn’t cost nearly $300 it wouldn’t be such a big deal, but man…i really don’t want to buy from them again, but i can’t find any other boots i like as much. when i contacted new rock when the first pair died, they basically said i was shit out of luck. i emailed them about the second pair, but this time no response after a week or more. the rubber has become brittle, in the picture other smaller cracks can be seen as well. i would honestly be happy if they would just send me some new soles…at least then i could have them repaired. broken boots make the baby jesus cry.
on a positive note, the first pair of new rocks i had lasted 3 or 4 years, so maybe it’s just a problem with newer ones.
perhaps telling the internets will get their attention.
i made these cookies last night since the city was basically closed because of snow. it was only about a foot, but people here act as if it never snows. what a bunch of weenies! we tried to go out but had to reroute because of a bus which appeared to have hit a parked car and couldn’t get up the hill. then we encountered a trolly, stuck in an intersection. we called it quits and came back home.
ingredients:
1 c. butter
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 c. peanut butter (i prefer crunchy)
2 1/2 c. flour
1 tsp baking soda
directions:
preheat oven to 350°F
cream together butter and sugars.
add eggs and vanilla, then beat.
mix in peanut butter
in a separate bowl, whisk together flour and baking soda. then add to the other mixture and combine thoroughly.
place dough in refrigerator for about 15 minutes or until ready to bake.
on a plate or in a bowl, pour some sugar. make the dough into approximately 1 inch balls. roll in sugar, then place on cookie sheet. flatten slightly with a fork.
bake for 12 minutes or until golden brown.
