Tuesday, April 22, 2014


Genealogy tip for the day: Gadgets

Last Saturday I was able to attend the genealogy conference in Springdale, AR that I was telling you about. There were some very good classes to attend. One that I attended was on technology and how they are helping genealogy. The one thing that I learned about is a massive storage device called "my cloud." If you are like me I am a little leery of putting all my important, personal information and all those pictures! This is the answer to that concept. You can hide your cloud behind your couch and it won't even rain in your living room! And considering the prices of technology this one was rather reasonable, I thought. I don't want to quote a price because my memory doesn't always remember all the details, but I believe it was well under $100. Check it out!!! This may be just what you have been waiting for.

“History is who we are; Genealogy is who I am” sg



Today’s Recipe
April – Tomato Month

 Roasted Tomato and Artichoke Flatbread Pizza


·  1 pint grape tomatoes (2 cups)
·  1 (13 3/4-ounce) can artichoke hearts, drained and quartered
·  2 teaspoons extra-virgin olive oil, divided
·  2 naan flatbreads or lavash
·  1 tablespoon finely grated fresh Parmesan cheese
·  2 cups arugula
·  1/4 cup shaved Parmesan cheese
·  1 tablespoon fresh lemon juice
·  1/4 teaspoon salt
·  1/4 teaspoon freshly ground black pepper


1. Preheat broiler.
2. Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.
3. Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.
4. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper.
5. Cut pizza into wedges, and serve with arugula alongside.
·                          Prep Time: 10 minutes
·                          Cook Time: 14 minutes
·                          Yield: Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)

Nutritional Information

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Apr 1st   Caprese Stacks
Apr 17th Summer-Garden Gazpacho
Apr 18th Semi-Homemade Tomato Soup


Now You Know!