Angels and Injury

I really should come up with a different phrase than "busy week". It seems that I want to start every blog with an explanation of why I'm barely hanging in there on this journey. Tuesday night was a swim meet so it was crock pot night. I pulled out a new favorite for the year, Angel Pasta which you can find the recipe in a January post. I also connected it to Angel Falls, which is the highest waterfall in the world and located in Venezuela. It was founded in 1937 by an American pilot, Jimmy Angel, who crashed into it near the top. He survived and alerted the world to this amazing landmark that would become the most popular vacation experience.

So after linking Angel Falls to Angel pasta, I continue to link this fascinating place by using "Falls", or rather "fell" in katy's case. She took a little fall into the "pit" at gymnastics last night and managed to hurt her pinky toe. I tried to pretend it was no big deal, until this morning when I could see the bruising and bump on the side. Happy Thursday, spent the morning at the Doctor and then the hospital for x-rays. The verdict....no break! Just a hospital wrist band to show off her near tragic injury.

Last night we ate a quick and easy Venezuelan meal, Cachitos De Jamon, aka, Ham Crescent Rolls. It was simple fast and delicious. Probably the best of the week according to my audience. I won't lie, I took this recipe and found a shortcut... store bought Jumbo Crescent Rolls...love that little doughboy! The recipe is below for those who like to cook from scratch. For the rest of us crazy busy people, store bought rolls, sliced ham which I didn't even bother to chop and a little shredded cheese. Yummy.

Cachitos De Jamon
Ingredients:

1/2 tablespoon yeast (one package)
1/4 cup sugar 1/2 teaspoon salt 1/4 cup vegetable oil
1/2 cup milk
2 1/3 cups flour
1 egg, lightly beaten
2 tablespoons butter, melted
1 cup ham, finely diced (some people use deviled ham with good results)
Directions:

1. Activate yeast.
2. In a large glass bowl mix sugar, salt oil, milk and flour. Knead until mixed. Add the egg and continue kneading, adding the yeast last.
3. Cover and let the dough rise in a warm place for two hours.
4. Knead the dough again, and then divide it in half. Working with one half at a time, roll into a 10" circle. Cut the flattened dough into 8 triangles. Place ham in the widest part of each triangle. Then roll from the wide end to make a crescent. Place on a cookie sheet.
5. Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit.
6. Brush melted butter on each roll and bake 15 minutes or until they are light golden. Remove and brush with egg white. Return them to the oven until they are golden brown.