Now I stumbled upon this video courtesy of our friends at Think Big Work Small. They took a clip from a hearing on Capitol Hill with Federal Reserve Chief Ben Bernanke. We’ve taken the liberty to post this video here, to show you that Knowledge is Key in any industry, but especially ours. You’ll clearly see that the Representative that is challenging Mr. Bernanke has no knowledge of what rates affect what. The scary part is that these Representatives are representing you and I. Now we know that many don’t know the difference between the Federal Funds Rate and the Discount Rate, but when you are at the highest levels of our government, you’d hope that they would have acquired that knowledge. Enjoy the Video! (Remember to turn the volume up just a bit.)

Here at City Creek we are not only providing you with healthy mortgages but promoting a healthy YOU as well. Enjoy this little story and recipe from my wonderful wife Tobi. I certainly enjoyed it, then and now!

“Recently, I asked Mike what he would really love for dinner and my heart sank when he answered, “that stuffed Manicotti you made 17 years ago in our first apartment.” All I remember of that meal was sitting on the kitchen floor in a puddle of tears surrounded by manicotti noodles drying out on every possible square inch of counters, floors and appliances. It was a four-hour disaster which resulted in soupy sauce, crusty noodles and a sweet husband who pretended to love it all. I was determined not to be a two-time loser and I am proud to say that I have found a fool proof, amazing manicotti recipe that your family will love. I also doubled the recipe and froze a dinner for later. Enjoy! ” - Tobi Roberts

The kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Past Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1-2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Ingredients:

Tomato Sauce

• 2 – 28 ounce cans diced tomatoes ( in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/4 – 1/2 teaspoon hot red pepper flakes, optional
• 1/2 teaspoon table salt
• 2 tablespoons chopped fresh basil

Cheese Filling and Pasta

• 3 cups part-skim ricotta cheese (see note above)
• 4 ounces grated Parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs, lightly beaten
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil
• 16 no-boil lasagna noodles (see note above)
• 16 slices thinly sliced prosciutto

Instructions:

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4 inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1-2 minutes. Stir in tomatoes and salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the Cheese Filling: combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water in 13 by 9 inch broiler-safe baking dish, then add noodles 1 at a time. Let noodles soak until pliable, about 5 minutes, seperating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Arrange 1 slice of prosciutto on each noodle. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle on top of prosciutto (with short side facing you), leaving top 1/4 noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove manicotti and adjust oven rack to highest position (about 6 inches from heating element) and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4-6 minutes. Cool 15 minutes, then serve.

Recipe courtesy of Cooks Illustrated.

Join the Revolution!

Watch quickly because this video moves very fast. If you haven’t realized social media in your life or business now is the time. You will be amazed at the stunning facts that is presented in this video and what social media can do to not only increase your outreach but build your business. Here at City Creek Mortgage we are doing the best we can to keep up with this so-called “Revolution.” It’s constantly changing and moving and all of us can benefit from it. We hope you are following us on Facebook and Twitter. If not you can find links to our pages in the “Links” section on the right hand side. Let’s continue to build the revolution!

(Social Media Clip by Michael Hyatt)