The Accused

Okay, I've officially seen it all. I now stand accused of of actually being the Rubber Duckie Bandit my OWN SELF. Aynex seems to have thought it all out in her post.

HOWEVER! Let me say this about that. While it's true that I love tiaras, true that I am unemployed, and true that I believe increased blogging is ALWAYS a good thing, the following is DEFINITELY NOT true:

-Let me say once and for all that I absolutely DO NOT think the S-Man is the boss around here. Certainly, he is not the boss of me. In fact, quite the opposite is true.

-It is also untrue that I said anything about the S-Man going by a "rubber duckie" code name on the walkie talkies--UNTRUE! I never knew this until I read it an e-mail written by none other than you, Ms. Mercado. HA!

In conclusion, I would like to state for the record, unequivocably, that I am most certainly NOT the Rubber Duckie Bandit. Although, if I was? I probably wouldn't admit to it.

In other news, my cousin Diana and Uncle Leon stopped in for a nice visit this afternoon. Like a goober, I didn't get a photo. But we had a nice visit on the balcony and then they headed off to Tootsie's in Nashville to enjoy some REAL LIVE country music.

Later, I mixed up some unexpectedly delicious and stupidly easy to make Coconutty Bars from a recipe I found at Splenda. I used Splenda brown sugar, but I'm sure it would be just as good, if not better, made using the real thing.

















Coconutty Bars

Serves: 18Preparation Time: 20 MinutesCooking Time: 30 MinutesTotal Time: 50 Minutes
What you need:

1/2 cup butter
1/4 cup SPLENDA® Brown Sugar Blend, packed
1 cup flour
***
2 eggs
1/4 cup SPLENDA® Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 cup chopped pecans

What you do:
1Preheat oven to 350 degrees F.
2Combine the butter, SPLENDA® Brown Sugar Blend and flour until a dough forms. Press into a 13X9 baking pan.
3Bake for 10 minutes.
4Blend the eggs, SPLENDA® Brown Sugar Blend, vanilla, flour and baking powder. Stir in the coconut and the pecans.
5Spread the filling onto the par-baked crust.
6Return to the oven for 20 minutes.

Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 210 Calories from Fat 140 Protein 3g Fat 16g (sat 8g) Carbohydrate 14g Fiber 2g Cholesterol 35mg Sodium 70mg Sugar 6g

The S-Man and I took in Fur: An Imaginary Portrait of Diane Arbus while enjoying our coconutty bars. The movie is compelling, if strange, visually lush, and stars Nicole Kidman as Arbus. (An irritating aside: they pronounced "Diane" "Dee-Anne") The movie takes pains to let the viewer know it is an IMAGINATION of what may have influenced Arbus to take the photos she did. I'm not familiar with the work, just the name. It was the sort of movie you can't look away from, but not the sort of movie you can recommend. Enter at your own risk on this one.

I'm off to bed. Much drudgery to face tomorrow.