What the Burma and China Natural Disasters Taught Me

Perhaps the title of this post is not 100% accurate. I guess what I meant to say but did not for the sake of keeping the title short is the following: the recent cyclone in Burma and earthquake in China confirmed something I knew already in a very obvious way: never take the news at face value. Always question the news.

It was too blatantly obvious this time. We all saw it. While the number of dead in Burma was already at least double if not triple the number that succumbed to the earthquake in Sichuan province, China, the latter disaster outdid the former in terms of news headlines by at least a ratio of 5 to 1.

Imagine how many other important stories are currently being dwarfed by less significant ones in the news. And imagine all the other ones that don't even get reported on.

I know we need to be critical of all the news we read. This latest event just proved it in such an obvious way.

Best Pancake Recipe

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Preparation

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Source: Dakota Kelly

German Almond and Hazelnut Brownies

Ingredients
1 cup butter 1 cup sugar 6 eggs 1 pack Baker's semi-sweet chocolate 1 cup ground almonds or hazelnuts or mix of the two 1/2 cup flour 1 dash of rum Dr. Oetker Chocolate Glaze (optional) Preparation Preheat oven to 350. Put chocolate in a bowl in a heated water bath (double boiler) to melt. While chocolate is melting, heat butter over low heat until melted. Remove from heat. In a large mixing bowl, using a mixer combine butter, sugar and eggs. Add flour, nuts, chocolate and rum. Pour mixture, 1/2 to 3/4 inch thick, into a waxed 11" x 7" x 2" rectangular baking pan. Bake for 30 minutes.

Optional: Add chocolate glaze once brownies have cooled.

Cut into squares and serve. Makes around 24 brownies.