Friday, February 24, 2012

32,000 yr. Seeds, Bowling.

plant-grown-from-32000-year-old-seed_49020_600x450I was fascinated by an article from National Geographic describing how the Russians have regenerated a seed from a 32,000 yr. old seed. The oldest yet apparently. The seeds were encased in ice and unearthed from 124 ft. below the permafrost and they figure they were buried by a squirrel. The seeds were surrounded by pre historic animals which were also frozen. To me its incredible something so old could be brought back to life. The plant itself is native to Siberia. The seeds were, in fact, damaged, they think by the squirrel itself, but there was enough viable material for them to be able to do the regeneration.

Had a pretty good day yesterday, went to a Red Lobster for lunch with all our Pin_Animation1[1]Travel League bowling friends and actually ate some lobster tails. Then we went bowling, and I had one bad game, one good game and then I had to duck out, my legs were aching like mad. Then 2 of our friends came back with us for a drink. Actually the Dutch couple that I have been nagging about the Ollie Bollen. LOL. Needless to say I was bugging them today. For supper we finished off the rest of the crêpes and this time I tried mine with Nutella, not bad.

The following is supposed to be a healthy dessert, its not very high calorie I must admit, 143.hot_fudge_pudding_cake

Hot Fudge Pudding Cake

WebMD Recipe from

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

Servings: 12

Recipe Ingredients:
  1. 1 cup all-purpose flour
  2. 1/3 cup sugar
  3. 1/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup nonfat milk
  7. 1 large egg, lightly beaten
  8. 2 tablespoons canola oil
  9. 1 teaspoon vanilla extract
  10. 1/4 cup pecan halves, toasted
  11. 3/4 cup brown sugar
  12. 1 1/3 cups hot strong coffee
Recipe Steps:
  1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
  3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Have a great day


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