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where there's smoke: A building under construction next to the Logan Police Station caught fire from a welder's spark. Damage was estimated at $50,000. / Photo by Gideon Oakes

Today's word on journalism

August 27, 2008

On protests at political conventions:

"The citizens of Denver and St. Paul, and Americans everywhere, should hope officials in those cities already have considered both the constitutional and monetary costs of silencing voices that have a right to be heard. . . . Well-expressed or wacky. Irritating or illuminating. Respectful or raucous. There's nothing in the 45 words of the First Amendment that sets out any such qualifications or limits on protests. Time and again in our history, from women's suffrage to civil rights to tax protests, to name just some, voices first raised in the streets -- to the disgust or disappointment of some -- have led to significant, positive changes in law and American life."

--Gene Policinski, executive director, First Amendment Center, 2008

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Simple Kitchen: Cool, easy dessert

By Errin Stevenson

May 30, 2008 | Summertime is full of parties, barbecues and family reunions. Planning food can be hard and stressful, but not this summer. Over the ten weeks, I am going to give you some great recipes for all your big events. Light, cool and healthy meals are my motto. So lets get ready to go on a cooking and baking extravaganza.

Desserts are among summertime's favorites, and they need to stay light. For, we all are trying to look our best in a swimsuit! To start my top 10 summer recipes off, I am going to introduce you to one of my favorite desserts.

Moosa Light

Crust:
1 c. flour
1 sq. margarine (melted)
1 c. nuts, chopped well (I prefer just the regular peanut)

Preheat oven to 325 degrees. In a 9 x 13 pan mix together peanut and flour. Then pour melted margarine over and mix. Form a crust by pushing mixed ingredients onto bottom of pan. In preheated oven, cook crust for 20 minutes. Once crust is baked, let cool.

Filling 1:
8 oz. cream cheese (you can do fat-free)
2 c. powdered sugar
2 c. cool whip

Beat together cream cheese and powdered sugar. Then simply fold in your cool whip.

Filling 2:
1 4 oz. package instant chocolate pudding powder
1 4 oz. package instant vanilla pudding powder
3 c. milk

Add pudding powder into a medium size bowl. Pour milk in and beat with whisk until the mixture thickens.

Once the crust is cool, simple add the filling 1 mixture on top. Then, follow with filling 2. Refrigerate for 15 minutes to let cool.

Topping:
Small tub of Cool Whip
1 bar of Hershey’s chocolate

Remove from refrigerator and top with a small tub of Cool Whip and grated chocolate. A quick and easy way to grate chocolate is by simple using a vegetable peeler.

Enjoy!

MS
MS

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