Dr. Cannon's New Homepage



 


John R. Cannon, PhD

Associate Professor of Science Education
College of Education/MS 280
University of Nevada, Reno NV 89557-0248
775.682.7537 - office
775.327.5220 - facsimile
jcannon844 - Skype Name

"I guess the winter makes you laugh a little slower... makes you talk a little lower... And it's been a long December and there's reason to believe maybe this year will be better than the last.
I can't remember all the times I tried to tell myself to hold on to these moments as they pass."

Counting Crows - A Long December

 


 

 

Welcome to my NEW page. This is Sunrise Country Club in Rancho Mirage, CA. You can most always find me [I wish!] at Pool 20 Hot Tub on property, unless I'm at the University of Nevada, Reno.

The weather is perfect and, hey...when it's 115 degrees F in the summer, no problem! That's why there are swimming pools! [For the current weather conditions in Rancho Mirage, click http://goo.gl/Gjtsb]

**Quick tip! Want to increase your students showing up to class with the stuff you asked them to bring in, little ones or big ones, try remind.com. I'm a teacher. Wonderful app!!

For your enjoyment...

                                                                 Soup De Jour

Garlic Soup by Jacques Pepin

1/4 cup olive oil

2 medium leeks, trimmed (leaving most of the green), split, washed, and sliced

12–15 garlic cloves

7 cups homemade chicken stock or low-salt canned chicken broth

2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)1 teaspoon salt, or to taste

2 cups cubed (1/2-inch) firm-textured white bread

2 tablespoons unsalted butter

Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes,until the vegetables begin to soften. Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet. When it is hot, add the bread cubes and sauté, stirringalmost continuously, until they are evenly browned on all sides.Remove with a slotted spoon and set aside.When the soup is cooked, push it through a food mill. Stir thebutter into the hot soup and serve with the croutons.

Here's a BLAST FROM THE PAST... Steak -n- Shake Chili

2 tablespoons oil

1 1/2 lbs ground beef

1/2 teaspoon salt ...or CELERY SALT?

1 (10 1/2 ounce) can Campbell's French onion soup

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon pepper

2 teaspoons cocoa

2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans any brand chili beans

1 (6 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 cup cola (not diet!)

Directions:

1. Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.

2. Put soup in blender, blend for 1 minute. Blended canned French Onion soup? Really?3. Add all to crock pot.

4. Drain beef before adding to pot.

5. Let simmer on low for 6 hours or on high for 2 hours.Coca-Cola? Really?

Really!! Trust me... Read more at: http://www.food.com/recipe/steak-shake-chili-27171?oc=linkback

Carla Hall's Super Sauce - great on any sandwich!

 

  • 1/3 cup Mayonnaise
  • 1/3 cup Ketchup
  • 1/3 cup Ballpark Mustard [or any brown mustard]
  • 1/4 cup Diced Pickles
  • 1 teaspoon Soy Sauce
  • Salt and Freshly Ground Pepper

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