tag:blogger.com,1999:blog-352801482024-03-07T01:23:15.068-08:00Crunchy Snow PeasAnastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-35280148.post-3236588425751051592012-01-01T12:42:00.000-08:002012-01-01T12:42:08.979-08:00Hello to the New YearI haven't posted much on this blog. My husband and I had our fist baby in 2011 and I have been focused on the little guy ever since. It seems like I am in a mode of pureeing food for the baby and it's my husband who ends up cooking for the two of us. I am slowly getting back into cooking and I am working toward trying new recipes once again. <br />
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We have a little<a href="http://thehollenbachs.blogspot.com/" target="_blank"> family blog</a> that I post to. Feel free to check it out.<br />
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Last night I made <a href="http://whatsheshaving.com/2011/02/03/roastchicken/" target="_blank">Roast Chicken</a> off of the blog <a href="http://whatsheshaving.com/" target="_blank">I'll Have What She's Having</a>. It was amazing and so easy! It really made our New Year's Eve special. I go into <a href="http://thehollenbachs.blogspot.com/2012/01/its-new-year.html" target="_blank">detail</a> on the family blog, but I'll share some pictures.<br />
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Jasper was very curious about the roast, we let him check things out a little bit, but he couldn't get too close. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiVKipUv_ToBsGKqpkNx4b72__Z5LGhckU-veiXtQ9XEktOrB7WG-HFDUY8Dsd5AT1_8Ad_P7MOyz169ZWMWx3gGBWhGwx-e-ecSy9pLEJE263PqjAJI5cGHxSYbWFBUUz1_6oQ/s1600/DSCN3631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiVKipUv_ToBsGKqpkNx4b72__Z5LGhckU-veiXtQ9XEktOrB7WG-HFDUY8Dsd5AT1_8Ad_P7MOyz169ZWMWx3gGBWhGwx-e-ecSy9pLEJE263PqjAJI5cGHxSYbWFBUUz1_6oQ/s640/DSCN3631.JPG" width="640" /></a></div><br />
And the delicious results. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KMTM1wLRDt8/TwDEFoHnFCI/AAAAAAAABHs/zpwMyRFpmC4/s1600/DSCN3634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KMTM1wLRDt8/TwDEFoHnFCI/AAAAAAAABHs/zpwMyRFpmC4/s400/DSCN3634.JPG" width="400" /></a></div><br />
The chicken is seasoned with paprika, one of my favorite spices. It sits on a bed of potatoes, carrots and leeks. Roasting makes just about any vegetable extra good!<br />
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Happy New Year to all!<br />
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Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-26582145321280027002011-01-02T21:52:00.000-08:002011-01-02T22:35:36.655-08:00No Resolutions this Year<span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:verdana;">I've neglected this blog for a while now, but I think have a decent excuse. Jack and I are expecting our first child in mid-March. It's an exciting event that has caused us to make some changes around the house and get our lives a little more organized. Fatigue resulted in less cooking on my part, but I am lucky to have a wonderful husband who has picked up the slack.</span><br /><br /><span style="font-family:verdana;">Below, you will find one recipe I managed to make this past year...</span><br /><br /></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:verdana;font-size:85%;">Jack's cousin Debbi and her boyfriend Todd put a lot of work into hosting Thanksgiving.</span></span><br /></div><span style="color: rgb(0, 0, 0);font-size:100%;" ><br /><a style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gR2tXDsZhFy0JK_hRZyU5HrhxlFfPP8yDJZ6WcFW2BU791vSwtGvOt5jusohio531BOtCTt5lSnkIOM2oN4zJxGuTG1c7-HKI7TcIAauATFWLB1f5iwQ98tgf09afnyFHs2exg/s1600/Our+talented+hosts+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 328px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gR2tXDsZhFy0JK_hRZyU5HrhxlFfPP8yDJZ6WcFW2BU791vSwtGvOt5jusohio531BOtCTt5lSnkIOM2oN4zJxGuTG1c7-HKI7TcIAauATFWLB1f5iwQ98tgf09afnyFHs2exg/s400/Our+talented+hosts+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5557836930369359202" border="0" /></a></span><span style="color: rgb(0, 0, 0);font-size:100%;" ><br /><span style="font-family:verdana;">I brought out Cranberry Juleps after dessert and enjoyed watching people "relax" as they were consumed. </span><br /><br /><span style=";font-family:verdana;font-size:130%;" ></span></span><blockquote><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style=";font-family:verdana;font-size:130%;" >Christmas Cranberry Juleps</span><br /><br /><span style="font-family:verdana;">from <a href="http://www.goodhousekeeping.com/recipefinder/christmas-cranberry-juleps-recipe-ghk1210">Good Housekeeping</a></span><br /><br /></span><div style="color: rgb(0, 0, 0);font-family:verdana;" id="ingredients_header"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td><span style="font-size:100%;"><br /></span></td><td><span style="font-size:100%;"><br /></span></td><td style="padding-left: 10px;"><span style="font-size:100%;"><br /></span></td><td><span style="font-size:100%;"><br /></span></td><td style="padding-left: 10px;"><span style="font-size:100%;">Ingredients<br /></span></td></tr></tbody></table></div><ul style="color: rgb(0, 0, 0);font-family:verdana;"><li><span style="font-size:100%;"><span class="amount">1</span> <span class="unit">cup(s) </span> water</span></li><li><span style="font-size:100%;"><span class="amount"> 3/4</span> <span class="unit">cup(s) </span> sugar</span></li><li><span style="font-size:100%;"><span class="amount">2</span> <span class="unit">strip(s) </span> (each 3 inches long) fresh orange peel, removed with vegetable peeler</span></li><li><span style="font-size:100%;"><span class="amount">1</span> <span class="unit">cup(s) </span> fresh cranberries, plus additional for garnish</span></li><li><span style="font-size:100%;"><span class="amount">1</span> <span class="unit">cup(s) </span> Kentucky bourbon</span></li><li><span style="font-size:100%;"><span class="amount">8</span> <span class="unit">sprig(s) </span> fres<span style="color: rgb(0, 0, 0);">h mint</span></span></li></ul> <hr style="height: 3px; color: rgb(0, 0, 0);font-family:verdana;"> <p style="color: rgb(0, 0, 0);font-family:verdana;" class="header"><span style="font-size:100%;">Directions</span></p> <ol style="color: rgb(0, 0, 0);font-family:verdana;" class="directions"><li><span style="font-size:100%;"><span>In 2-quart saucepan, heat water, sugar, and orange peel to boiling on high. Add cranberries and cook 2 to 3 minutes or until cranberries pop and split but still hold their shape. Remove from heat and cool to room temperature. Refrigerate until cold. (Syrup and cranberries can be refrigerated up to one week.)</span></span></li><li><span style="font-size:100%;"><span>When ready to s<span style="color: rgb(51, 51, 51);">erve, strain </span><span style="color: rgb(51, 51, 51);">cranber</span>ry syrup through sieve set over 1-quart liquid measure; discard solids. Spear 3 raw cranberries on each of 8 toothpicks. Stir bourbon into syrup.</span></span></li><li><span style="font-size:100%;"><span>Fill 8 glasses with crushed ice. Divide bourbon mixture among glasses. Garnish with cranberry spears and mint.</span></span></li></ol></blockquote><br /><span style="font-family: verdana; color: rgb(0, 0, 0);font-size:100%;" >I don't have any pictures of the juleps, but rest assured they looked fancy with the fresh mint sprig. I was told that they were delicious and they are easy to make. Don't let their Christmas theme prevent you from making them this winter.<br /><br />Here is a picture of our little boy who should be arriving this March. </span><br /><br /><br /><div style="text-align: center; color: rgb(0, 0, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09KB3X6ORx-heeokgAod-oRh8KDfpJrqDM6CLGnNlka4yHT088HFXtr3nvxY0cT-2Ku6-thNXkEUGvWBhSLdoTIyDEtNaPVTE-_jZoYAyvSFTNLq8EflkZY2fTSdi_iOGNxDO7Q/s1600/Baby+Ultrasound+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 327px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09KB3X6ORx-heeokgAod-oRh8KDfpJrqDM6CLGnNlka4yHT088HFXtr3nvxY0cT-2Ku6-thNXkEUGvWBhSLdoTIyDEtNaPVTE-_jZoYAyvSFTNLq8EflkZY2fTSdi_iOGNxDO7Q/s400/Baby+Ultrasound+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5557841577271870898" border="0" /></a><span style="font-family: verdana;font-size:100%;" >Happy 2011 everyone!</span><br /></div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com3tag:blogger.com,1999:blog-35280148.post-56763834681024249092010-07-04T15:19:00.000-07:002010-07-04T16:02:44.085-07:00Happy 4th of July!<a href="http://www.flickr.com/photos/hollenbach/4761509977/" title=". by Jack &amp; Anastasia, on Flickr"><img src="http://farm5.static.flickr.com/4076/4761509977_f1d7b4fb51_o.jpg" alt="." width="640" height="437" /></a><br /><br /><span style="font-family:verdana;">I have just finished making some sugary strawberry mush and shortcakes for a new-to-me recipe; Old-Fashioned Strawberry Shortcake. We will be visiting our friends Courtney, Andrew, and their daughter for 4th of July grilling and firework watching.</span><br /><br /><span style="font-family:verdana;">My mom suggested I use a star shaped cookie cutter for the shortcake. I was delighted to find one during a quick trip to a dollar store on Friday. What can I say, sometimes the starts align just for me. (Yuck, yuck, yuck) Brilliant idea mom!</span><br /><br /><span style="font-family:verdana;">I hope to take some photos tonight of the dessert being eaten. Mmmmm strawberry shortcake says summer to me. Here is the recipe I used: </span><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Old-Fashioned Strawberry Shortcake</span></span><strong><span style="font-size:180%;"><br /><span style="font-weight: normal;font-size:100%;" >Cooking Light, June 1998</span><br /></span><br />Yield:</strong> 6 servings<br /> <div class="rcpdetail" id="mainstats"> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2><span style="font-size:130%;">Ingredients</span></h2> <ul><li> 3 1/2 cups halved strawberries, divided</li><li> 1/3 cup sugar</li><li> 1/3 cup orange juice</li><li> 2 teaspoons vanilla extract</li><li> 1 teaspoon lemon juice</li><li> 1 1/4 cups all-purpose flour</li><li> 3 tablespoons sugar</li><li> 1 teaspoon baking powder</li><li> 1/4 teaspoon baking soda</li><li> 1/8 teaspoon salt</li><li> 3 tablespoons chilled stick margarine or butter, cut into small pieces</li><li> 1/2 cup low-fat buttermilk</li><li> Cooking spray</li><li> 6 tablespoons frozen reduced-calorie whipped topping, thawed</li><li> Whole strawberries (optional)</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2><span style="font-size:130%;">Preparation</span></h2> <p>Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.</p><p>Preheat oven to 425°.</p><p>Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).</p><p>Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.</p><p>Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.</p> </div><br /><br /><a href="http://www.flickr.com/photos/hollenbach/4762142752/" title=". by Jack &amp; Anastasia, on Flickr"><img src="http://farm5.static.flickr.com/4118/4762142752_1eac60e9a2.jpg" alt="." width="383" height="500" /></a>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-56565790281020585452010-03-15T12:11:00.000-07:002010-03-15T22:17:46.219-07:00Favorite Spring Things<span style="font-size:130%;"><span style="font-family:verdana;">We experienced a beautiful Saturday last week, the temperatures were comfortable and the sun was shining. Jack actually mowed the lawns! I bopped around in the garden to weed and prune. As I wandered, I collected a few images of spring emerging for your enjoyment:</span> <span style="font-family:verdana;"><br /><br />A group of bleeding hearts are making an appearance in my front yard. My mom and I love these unusual-looking flowers.<br /><br /></span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4433815117_ab60e647f3_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 480px;" src="http://farm5.static.flickr.com/4066/4433815117_ab60e647f3_o.jpg" alt="" border="0" /></a><span style="font-family:verdana;">This is a trillium just getting started, I think one of Jack's grass clippings landed on a petal.<br /></span> <a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4008/4433815143_b27e6eb0e6_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 475px;" src="http://farm5.static.flickr.com/4008/4433815143_b27e6eb0e6_o.jpg" alt="" border="0" /></a><span style="font-family:verdana;">And I cliped a Camilla bloom for Jack's mom.<br /><br /></span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4061/4433815273_515bddc435_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 480px; height: 558px;" src="http://farm5.static.flickr.com/4061/4433815273_515bddc435_o.jpg" alt="" border="0" /></a><span style="font-family:verdana;">I also have a recipe to share. I have been working on reducing the amount of refined sugar that I consume in an effort to live a little healthier. My friend Becky gave me a Cooking Light recipe for granola that I modified. I love to put this on applesauce and yogurt. It's not a perfect replacement for all of the Girl Scout cookies swarming around the office, but it satisfies my cravings for something sweet.</span> <span style="font-family:verdana;">Cast of ingredients with granola.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2726/4433815381_80d062133c_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 447px; height: 582px;" src="http://farm3.static.flickr.com/2726/4433815381_80d062133c_o.jpg" alt="" border="0" /></a><span style="font-family: verdana;font-size:130%;" >I couldn't find any dried fruit without added sugar, so I used freeze-dried mango which worked well. I'll be sure to make a special trip to Trader Joe's for fruit and nuts for more variety next time. I replaced the honey and sugar with agave nectar. I've just discovered agave nectar, it is thought to have a low glycemic index.<br /><br />Behold, my applesauce treat in a fancy dish! </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4062/4433815441_76c5e8db27_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 480px; height: 569px;" src="http://farm5.static.flickr.com/4062/4433815441_76c5e8db27_o.jpg" alt="" border="0" /></a><span style="font-family: verdana;font-size:130%;" >I love the books in the background. There was some organizing going on that day; this picture has a bit of a <span>scholarly</span> look as a result. </span><br /><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="15" width="1" /><br /> <table align="right" border="0" cellpadding="0" cellspacing="0" width="210"> <tbody><tr> <td width="40"><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="1" width="40" /></td> <td align="right"> <div class="borderside" align="center"> <table border="0" cellpadding="0" cellspacing="0" width="160"> <tbody><tr> <td class="image_border_border"> <table border="0" cellpadding="0" cellspacing="1" width="160"> <tbody><tr> <td><br /></td> </tr> </tbody></table></td> </tr> <tr> <td align="right"><span class="photo_credit"></span><br /><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="4" width="1" /></td> </tr> </tbody></table> </div> </td> </tr> <tr> <td><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="10" width="1" /></td> </tr> </tbody></table> <!-- TOP MARGIN SPACER - END --> <!-- PAGE TITLE --> <span style="font-weight: bold;font-family:trebuchet ms;" class="item_header" ></span><blockquote><span style="font-weight: bold;font-family:trebuchet ms;" class="item_header" >Power Granola</span> <img style="font-family: trebuchet ms;" src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="3" width="1" /> <!-- PAGE TITLE - END --> <img style="font-family: trebuchet ms;" src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="13" width="1" /> <!-- RECIPE INGREDIENTS --> <span class="item_body" style="line-height: 16px;font-family:trebuchet ms;" > 2 cups regular oats<br />1/3 cup ground flaxseed<br />1/4 cup chopped walnuts<br />1/4 cup chopped slivered almonds<br />2 teaspoons ground cinnamon<br />1/3 cup orange juice<br />1/3 cup honey<br />1/4 cup packed brown sugar<br />2 teaspoons canola oil<br />1 teaspoon vanilla extract<br />Cooking spray<br />1/3 cup dried cranberries</span><br /><br />Preheat oven to 300°.<span class="item_body" style="font-family:trebuchet ms;"><p>Combine first 5 ingredients in a medium bowl.</p><p>Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.</p><p>Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.</p><p>Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.</p></span><span class="form_font_one" style="font-family:trebuchet ms;">Yield:</span><span style="font-family:trebuchet ms;"> </span><span class="form_font_one" style="font-family:trebuchet ms;"> About 4 3/4 cups (serving size: about 1/2 cup)</span> <span class="item_body" style="font-family:trebuchet ms;"> CALORIES 196 (31% from fat); FAT 6.8g (sat 0.7g,mono 2.2g,poly 3.3g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 38mg; CARBOHYDRATE 32.5g; SODIUM 5mg; PROTEIN 4.1g; FIBER 3.6g </span> <span class="vrxsgrlt2" style="font-family:trebuchet ms;"><i>Cooking Light</i>, MAY 2005</span></blockquote>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-16176807794732592902010-01-28T19:42:00.000-08:002010-01-28T21:10:39.605-08:00The Great Pose-Off of 2009<span style=";font-family:verdana;font-size:130%;" >I have been meaning to write this post for a while.<br /><br />I took up knitting last March and I've had a wonderful time looking at patterns on Ravelry.com (a knit and crochet community). In June I came across a project by Holli, a fellow member, in which she had altered a hat pattern to fit her husband. I loved it, made it one of my "favorites", and ended up making one for <span style="font-style: italic;">my </span>husband. I also followed Holli's blog and was hooked when I read the <a href="http://feedingthebigguy.blogspot.com/2009/06/oh-martha.html" target="_blank">s'more cookie post</a>.<br /><br />I really enjoy seeing what Holli is up to, whether it's cooking or knitting. She is a talented woman!</span><span style="font-size:130%;"> </span><span style=";font-family:verdana;font-size:130%;" > I commented on a blog post featuring some lovely knitting. She emailed me to thank me and we started a little conversation from there. Holli ended up helping me with a yarn suggestion for the hat and encouraging me along the way. Then came the pictures of Jack modeling the hat for my Ravelry projects page and that's when things took an amusing turn. Holli explains it perfectly in <a href="http://feedingthebigguy.blogspot.com/2009/10/blue-steel-boys.html" target="_blank">her blog.</a><br /><br />In 2010, I hope to do more cooking, reading, and knitting.</span><br /><br /><span style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2772/4308351832_5d938483a9_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 530px; height: 397px;" src="http://farm3.static.flickr.com/2772/4308351832_5d938483a9_o.jpg" alt="" border="0" /></a><br /><br /></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-62388395064782410752010-01-18T18:06:00.000-08:002010-01-18T22:19:47.886-08:00Homemade Marshmallows = Mmmmmm!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXfSHCAushIwei_yeCNjZdPFagx2-irVGEhJIrFLXKAMiXQQmPPYeBLDleu2hzk_pZQB0qNFO_Ra-6qzmrM2p2k6YixOQdHIHGiFgidLxkv3G1_OKQhyAETW1sUDdi1L2O3eDoQ/s1600-h/mallowlast.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXfSHCAushIwei_yeCNjZdPFagx2-irVGEhJIrFLXKAMiXQQmPPYeBLDleu2hzk_pZQB0qNFO_Ra-6qzmrM2p2k6YixOQdHIHGiFgidLxkv3G1_OKQhyAETW1sUDdi1L2O3eDoQ/s400/mallowlast.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271141754208978" border="0" /></a><br /><span style="font-family: verdana;">Our friends Aaron and Anner (short for Andrea), had us over to their home last weekend to teach us how to make marshmallows from scratch. I have been wanting to know about this ever since they brought a s'mores kit with homemade marshmallows and graham crackers to our place last year. We are so lucky that our pals were gracious enough to teach us. <br /><br />Making marshmallows in not difficult, but there is some timing involved and you have to pay attention to temperature. Here are a few tips we picked up from Anner: as easy as marshmallow making is, it's best to have two people involved in the process. Also, a pizza cutter works great to cut the individual marshmallow squares. I have some pictures of this adventure below. I'll post the Aaron & Anner-approved recipes for marshmallows and graham crackers too. We haven't made the graham crackers yet, but I've eaten them and recommend them. They are made with whole wheat flour which gives them a wonderful texture. Thank you Aaron and Anner!</span><br /><br /><span style="font-family: verdana;">Anner with a sheet of "demonstration" marshmallows:</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzmn_XIOEfTaXJYqvqRnCb4VVsf1OV9AVGCVecxOJi5W4qJ-jJWUJRgVKkpulunbPANN-_Za-_gz3K0nJ1EU8jBLHRDTfmjMA3onyBCR3ve5PT-n_Sf-HHGu8_cJEzcWRvyKOmQ/s1600-h/Mallow1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzmn_XIOEfTaXJYqvqRnCb4VVsf1OV9AVGCVecxOJi5W4qJ-jJWUJRgVKkpulunbPANN-_Za-_gz3K0nJ1EU8jBLHRDTfmjMA3onyBCR3ve5PT-n_Sf-HHGu8_cJEzcWRvyKOmQ/s400/Mallow1.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271049271166370" border="0" /></a><span style="font-family: verdana;">Anner helps me cut the "demonstration" marshmallows. We are deep in concentration!</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrUQyKdbiokmG2NoWy3dag9RlbTkC__F-n5I5QsEowB3bB9jwi-K8sOL25M4SAWbQTYVESv6sc-P54q1Xn3IS00ZtQvqvLKkCEs9jQH5h2I4Xa0XRS-U5gEBxzkFdV0wEprhaGw/s1600-h/mallow2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 330px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrUQyKdbiokmG2NoWy3dag9RlbTkC__F-n5I5QsEowB3bB9jwi-K8sOL25M4SAWbQTYVESv6sc-P54q1Xn3IS00ZtQvqvLKkCEs9jQH5h2I4Xa0XRS-U5gEBxzkFdV0wEprhaGw/s400/mallow2.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271390145194338" border="0" /></a><span style="font-family: verdana;">And now Jack and I make our own. Bringing sugar to temperature: </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVREzhYBlCcZidguXC2xJh5RXnyfBdXe7nyakQirM4JCp7FN23HoZ2lpm8_uQgHNftmWFm1Iu9OrE8juPcpSBN5_ASCEB7N2P7OWJ1bsc9yJbCXHh3YV5bXxgK57h4n-A8uTcqnQ/s1600-h/Mallow3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVREzhYBlCcZidguXC2xJh5RXnyfBdXe7nyakQirM4JCp7FN23HoZ2lpm8_uQgHNftmWFm1Iu9OrE8juPcpSBN5_ASCEB7N2P7OWJ1bsc9yJbCXHh3YV5bXxgK57h4n-A8uTcqnQ/s400/Mallow3.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271495704272290" border="0" /></a><span style="font-family: verdana;">Behold the gooey-ness! </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKImVCitkVD-MtkfNBxohMWo7HWUJj_qZ1ZSMv8GNik_14xgzE2nThYLdYRW4Ke_Pd6quPuHtS_J1K5miXphbvFZTJGTP5h7-b4oqNRyVvzhwP-phGecWsBarr9Ts-Z89zeJtbQ/s1600-h/Mallow4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKImVCitkVD-MtkfNBxohMWo7HWUJj_qZ1ZSMv8GNik_14xgzE2nThYLdYRW4Ke_Pd6quPuHtS_J1K5miXphbvFZTJGTP5h7-b4oqNRyVvzhwP-phGecWsBarr9Ts-Z89zeJtbQ/s400/Mallow4.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271579678140946" border="0" /></a><span style="font-family: verdana;">Transferring the gooey-ness:</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMVBseSFXMFGWBe4j7XT2jFxtylHHeux2mqG_NPnSLpfIxVunJfCmgiG6W2UHNBz4xDMFRR6f9FT1QMLSJArsfP92gqZlWrpeaVM5C2YxZy_HOO1DZS61I7eAmp_N5G8gSqFFwg/s1600-h/Mallow5.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMVBseSFXMFGWBe4j7XT2jFxtylHHeux2mqG_NPnSLpfIxVunJfCmgiG6W2UHNBz4xDMFRR6f9FT1QMLSJArsfP92gqZlWrpeaVM5C2YxZy_HOO1DZS61I7eAmp_N5G8gSqFFwg/s400/Mallow5.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271653814727202" border="0" /></a><span style="font-family: verdana;">A treat for one of the cooks:</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzo4gz8bWyL4o67YrEDbk0PnO4ANXL92RDOQs6AOR2HE-WqyJ9TunpnLaqtvL4rfiEQrTUV6Bfe6rhiW4rKo9RU11vEvL_yN3IGOfisvwnILkaWsHQnqXuGskOgXKgy32eAd6lQ/s1600-h/Mallow6.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzo4gz8bWyL4o67YrEDbk0PnO4ANXL92RDOQs6AOR2HE-WqyJ9TunpnLaqtvL4rfiEQrTUV6Bfe6rhiW4rKo9RU11vEvL_yN3IGOfisvwnILkaWsHQnqXuGskOgXKgy32eAd6lQ/s400/Mallow6.JPG" alt="" id="BLOGGER_PHOTO_ID_5428271711518436466" border="0" /></a><span style="font-family: verdana;">An artistic marshmallow photo arranged and shot by Jack:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspjKMDv0tRcTkz-nS1mawiQFSlm31PJ2Az_OJpnpWM6_Hd58DhyphenhyphenPrad-WxIOrBnLec2sHq5MV5RP2FXQ6_6vhEPzOggU8lDu8Dkcj8LJvi1snZp57u8NZp9FKIE86Er6OTniMcw/s1600-h/098_edited.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspjKMDv0tRcTkz-nS1mawiQFSlm31PJ2Az_OJpnpWM6_Hd58DhyphenhyphenPrad-WxIOrBnLec2sHq5MV5RP2FXQ6_6vhEPzOggU8lDu8Dkcj8LJvi1snZp57u8NZp9FKIE86Er6OTniMcw/s400/098_edited.jpg" alt="" id="BLOGGER_PHOTO_ID_5428271776637474434" border="0" /></a><span style="font-family: verdana;">And the recipes: </span><br /><img src="file:///C:/Users/HOLLEN%7E1/AppData/Local/Temp/moz-screenshot-1.png" alt="" /><br /><img src="file:///C:/Users/HOLLEN%7E1/AppData/Local/Temp/moz-screenshot.png" alt="" /><a href="http://www.epicurious.com/recipes/food/views/Homemade-Marshmallows-242701" class="title parsedTitle"></a><blockquote><a href="http://www.epicurious.com/recipes/food/views/Homemade-Marshmallows-242701" class="title parsedTitle">Homemade Marshmallows </a> <span id="publish_date"> Bon Appétit | July 2008</span><p id="titleInfo"> </p> <p id="sourceCredit"> <span>by Molly Wizenberg</span><br /> </p> <div id="content_div"> <div id="recipeInfoDivFullPage"> <p id="recipeIntro">These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.</p> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" alt="ingredients" id="ingLbl" /> <div id="ingDiv"> <span>Nonstick vegetable oil spray</span><br /> <span>1 cup cold water, divided</span><br /> <span>3 1/4-ounce envelopes unflavored gelatin</span><br /> <span>2 cups sugar</span><br /> <span>2/3 cup light corn syrup</span><br /> <span>1/4 teaspoon salt</span><br /> <span>2 teaspoons vanilla extract</span><br /> <span>1/2 cup potato starch*</span><br /> <span>1/2 cup powdered sugar</span><br /> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif" alt="preparation" id="prepLbl" /> <div id="prepDiv"> <p>Line 13x9x2-inch metal baking pan with foil.</p> <p>Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.</p> <p>Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.</p> <p>With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.</p> <p>Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.</p> <p>Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.</p> <p><em>*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.</em></p></div></div></blockquote><div id="content_div"><div id="prepDiv"><p><em></em></p><p style="font-family: verdana;">And now for the graham crackers:</p><blockquote><br /><table id="ms-printer-friendly-recipe" cellpadding="0" cellspacing="0"><tbody><tr><td colspan="2" id="row2"><div class="clearfix" style="position: relative;"> <img style="margin-bottom: 10px;" alt="" src="http://images.marthastewart.com/images/assets/module/ms-printer-friendly-border-long.gif" /><div class="img-wrapper"> <img alt="Homemade Graham Crackers" class="border" src="http://images.marthastewart.com/images/content/pub/pub_special_projects/cookies_book//mscookies_xd103069_graham1_l.jpg" /></div> <div style="float: right; width: 294px;"> <img alt="Homemade Graham Crackers" src="http://images.marthastewart.com/images/assets/global/logos/marthastewartliving_lo.gif" /><h1>Homemade Graham Crackers</h1> <div id="cook-time"> <img alt="" src="http://images.marthastewart.com/images/assets/module/ms-printer-friendly-border-short.gif" /><img style="margin-top: 4px; display: block;" alt="" src="http://images.marthastewart.com/images/assets/module/ms-printer-friendly-border-short.gif" /></div> <p>Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.</p> </div> </div> <p> <img style="margin: 8px auto; display: block;" alt="" src="http://images.marthastewart.com/images/assets/module/ms-printer-friendly-border-long.gif" /></p> </td> </tr> <tr> <td> <h2>Ingredients</h2> <p>Makes 20.</p> <ul><li>1 1/2 cups all-purpose flour, plus more for working</li><li>1 cup whole-wheat flour</li><li>1/2 cup untoasted wheat germ</li><li>1/2 teaspoon salt</li><li>1 teaspoon baking soda</li><li>1 teaspoon ground cinnamon</li><li>1 cup unsalted butter, softened (2 sticks)</li><li>3/4 cup packed light-brown sugar</li><li>2 tablespoons high-quality honey</li></ul> </td><td> <h2>Directions</h2> <ol><li> <span>Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.</span> </li><li> <span>Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.</span> </li><li> <span>Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick. </span> </li><li> <span>Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes. </span> </li><li> <span>Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.</span></li></ol></td></tr></tbody></table></blockquote><table id="ms-printer-friendly-recipe" cellpadding="0" cellspacing="0"><tbody><tr><td><br /></td></tr></tbody></table></div> </div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-34977548638561850522009-12-27T12:53:00.000-08:002009-12-27T14:08:39.705-08:00Christmas Recap<span style="font-family:verdana;">Jack and I had a wonderful Christmas in Seattle. Jack's sister and mother joined us for dinner and gifts. I prepared a standing rib roast and Jack made a pumpkin tart. I love being married to a man who takes on baking--baking a tart no less. Here are some highlights:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLqk6H6dJXghPoRjnQSGy1o4LL9v0CH0j4cQ8puj26C22i6JIeJknWPLbV7j8y19BBnihMcvkatiwr6QSh2vGEqv32e9sMaolvDOVOzzrdgUwQQYkcM_f3Kq4f297SQl6Nb74g/s1600-h/Couple+Christmas+09.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLqk6H6dJXghPoRjnQSGy1o4LL9v0CH0j4cQ8puj26C22i6JIeJknWPLbV7j8y19BBnihMcvkatiwr6QSh2vGEqv32e9sMaolvDOVOzzrdgUwQQYkcM_f3Kq4f297SQl6Nb74g/s400/Couple+Christmas+09.jpg" alt="" id="BLOGGER_PHOTO_ID_5420027861177991714" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGT-bttgyWYXgHQQ41y6hv5TcT5UWDHENKl3XytH5B7wW7xUXbEpWwZ-WN4_0OECWFfUXpHv2_LfboufizckXITJQ_CWfTGtGG2sjozYbwtXJHOJ85YNhHsrNFN8i0HogL1soUA/s1600-h/Molly+Christmas+09.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGT-bttgyWYXgHQQ41y6hv5TcT5UWDHENKl3XytH5B7wW7xUXbEpWwZ-WN4_0OECWFfUXpHv2_LfboufizckXITJQ_CWfTGtGG2sjozYbwtXJHOJ85YNhHsrNFN8i0HogL1soUA/s400/Molly+Christmas+09.jpg" alt="" id="BLOGGER_PHOTO_ID_5420028053416743970" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSmUioYfI9wz06VIutlEH9vlLl9m0QGNWWksjGKL3UkslprPaoTg56xSpnA99jt_LdgSUcX3PJJWM1fozBnyDa5Htz84S_yrAaTFnzAtL-LGNbQH9FsKx-F2VoSJl-sSMaXV2rQ/s1600-h/Tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 347px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSmUioYfI9wz06VIutlEH9vlLl9m0QGNWWksjGKL3UkslprPaoTg56xSpnA99jt_LdgSUcX3PJJWM1fozBnyDa5Htz84S_yrAaTFnzAtL-LGNbQH9FsKx-F2VoSJl-sSMaXV2rQ/s400/Tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5420028243455513410" border="0" /></a><span style="font-family:verdana;">Jack's tart is Vanilla-Bourbon Pumpkin Tart from Cooking Light. I think he was particularly inspired to make this because of the bourbon. Nothing mans up a tart like bourbon! It was very tasty, click </span><a style="font-family: verdana;" href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932626">here</a><span style="font-family:verdana;"> for the recipe. </span><br /><br /><span style="font-family:verdana;">My Standing Rib Roast turned out well. Roasting is really an easy way to feed a crowd. I based my roast on Paula Dean's recipe: <a href="http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe3/index.html">"Foolproof Standing Rib Roast"</a>. I had a smaller roast, so I adjusted the roasting time. I learned that, depending on preferred doneness, a rib roast should be in the oven 22 to 25 minutes per pound.</span> <span style="font-family:verdana;">And now for some present pictures:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJabUy-uQHFAB9eqOzCB7LjEhJwD4dm6_Akzv4DVQSHmy6s9D4VPEI5LRBBdkkMc4bjZOpFk1BL-y4z-e-ibXpgECQb6GUvAKrYTEt4Oxd_208NQmyfuB4_vuR6FVUU2SVLbKFg/s1600-h/Karen+Potholder+09.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJabUy-uQHFAB9eqOzCB7LjEhJwD4dm6_Akzv4DVQSHmy6s9D4VPEI5LRBBdkkMc4bjZOpFk1BL-y4z-e-ibXpgECQb6GUvAKrYTEt4Oxd_208NQmyfuB4_vuR6FVUU2SVLbKFg/s400/Karen+Potholder+09.jpg" alt="" id="BLOGGER_PHOTO_ID_5420033804659960978" border="0" /></a><br /><span style="font-family:verdana;">Karen and her new "Hot Firefighter" potholder.</span> <span style="font-family:verdana;"> I think he can handle her hot dishes.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX1zv8wX3tmki3DzfoMoTysjctHvR0JjZYMDnj4gFOEPM5SxAkhkPZU7QWX0nTLZcBY1Pb4cFsHySvpqwLzpWUH01i_HsnV6cRMN7GN0y2BbXcL7D0oPyjcKoj8iNKQzp6jS_DQ/s1600-h/Annabelle+sqteaker+09.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX1zv8wX3tmki3DzfoMoTysjctHvR0JjZYMDnj4gFOEPM5SxAkhkPZU7QWX0nTLZcBY1Pb4cFsHySvpqwLzpWUH01i_HsnV6cRMN7GN0y2BbXcL7D0oPyjcKoj8iNKQzp6jS_DQ/s400/Annabelle+sqteaker+09.jpg" alt="" id="BLOGGER_PHOTO_ID_5420033915655285106" border="0" /></a><br /><span style="font-family:verdana;">Annabelle took care of her squeaker toy gift right away.</span> <span style="font-family:verdana;">I hope you and yours had a wonderful Christmas! In the spirit of the season, I have a link to a post on one of my favorite blogs; Mochimochi. Here are some </span><a style="font-family: verdana;" href="http://mochimochiland.com/weblog/2009/12/random-acts-of-holiday-hearts/">little random acts of kindness - enjoy!</a>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com0tag:blogger.com,1999:blog-35280148.post-45853160323936131622009-08-29T23:29:00.000-07:002009-08-30T22:00:10.301-07:00Summer Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3420/3777844667_727aff74e3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3420/3777844667_727aff74e3.jpg" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-family:verdana;">Ah...Summertime!</span></span><br /><br /><span style="font-size:130%;"><span style="font-family:verdana;">It's time for a big food post! Jack and I have had a busy summer. The kitchen is coming along slowly as a result, but Seattle has had such a wonderful, nearly rainless summer, it's hard to stay inside. We spent part of July in Michigan with my family and there was a potluck family reunion involved. Here is what I brought:</span></span><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2535/3867896633_b7203dda30.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2535/3867896633_b7203dda30.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;font-family:verdana;font-size:180%;" >Quinoa Tabbouleh</span></span><span style="font-weight: bold;font-family:verdana;font-size:180%;" > </span><span style="font-family:verdana;font-size:130%;"><br /><br />Yield</span><span style="font-family:verdana;"> </span><span style="font-family: verdana;font-size:130%;" >5 servings (serving size: 1 cup)</span><div style="font-family: verdana;" class="rcpdetail" id="yield"> </div><!-- end class="rcpdetail" --> <div style="font-family: verdana;" class="rcpdetail" id="ingredients"> <h2><span style="font-size:130%;">Ingredients</span></h2> <ul><li><span style="font-size:130%;"> 1 3/4 cups water</span></li><li><span style="font-size:130%;"> 1 cup uncooked quinoa</span></li><li><span style="font-size:130%;"> 1/2 cup coarsely chopped seeded tomato</span></li><li><span style="font-size:130%;"> 1/2 cup chopped fresh mint or parsley</span></li><li><span style="font-size:130%;"> 1/4 cup raisins</span></li><li><span style="font-size:130%;"> 1/4 cup chopped cucumber</span></li><li><span style="font-size:130%;"> 1/4 cup fresh lemon juice</span></li><li><span style="font-size:130%;"> 2 tablespoons chopped green onions</span></li><li><span style="font-size:130%;"> 1 tablespoon extra-virgin olive oil</span></li><li><span style="font-size:130%;"> 2 teaspoons minced fresh onion</span></li><li><span style="font-size:130%;"> 1/2 teaspoon salt</span></li><li><span style="font-size:130%;"> 1/4 teaspoon freshly ground black pepper</span></li></ul> </div><!-- end class="rcpdetail" --> <div style="font-family: verdana;" class="rcpdetail" id="preparation"> <h2><span style="font-size:130%;">Preparation</span></h2> <p><span style="font-size:130%;">Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.</span></p><span class="item_credit_date"><em>Cooking Light</em>, OCTOBER 1999<br /><br /><span style="font-size:130%;">This recipe is healthy, easy, and filling; perfect for a summer potluck. A few weeks after making it in Michigan, I brought it to my company picnic. (Don't worry, I made a fresh batch.)<br /><br />While in Michigan, Jack and I were treated to a very delicious French Onion Soup made by my Aunt Mary and Uncle Eric, behold:<br /><br /></span></span></div><!-- end class="rcpdetail" --><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2569/3801954565_fb1fe4948c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2569/3801954565_fb1fe4948c.jpg" alt="" border="0" /></a><br /><span style="font-family: verdana;font-size:130%;" >I don't have a recipe for this, but I'm sure it wouldn't be hard to track one down. I wish that I had gotten a picture of all of the amazing homemade food we had on the trip. My Aunt </span><span style="font-size:130%;"><span style="font-family:verdana;">Laura specializes in soup and we were lucky enough to have her Lemongrass Chicken Soup with Cilantro our first night in Michigan. My Uncle Joe also has a expertise; pies. Oh, it's good to be a part of this family.</span> </span><span style="font-family: verdana;font-size:130%;" >Sadly, I have no pictures of these delights, but I did snag a photo of my Aunt Kaye's Blueberry Galette... it tasted like summer.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3456/3868675696_e077591ff2_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 480px;" src="http://farm4.static.flickr.com/3456/3868675696_e077591ff2_o.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family:verdana;">Are you sick of scrolling yet? There's one more recipe I'd like to share. Saturday night I made a stir fry.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2438/3872768469_e59938ea9f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 360px;" src="http://farm3.static.flickr.com/2438/3872768469_e59938ea9f.jpg" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-family:verdana;">That shrimp is trying to escape!</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2616/3873553212_8342876707_m.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 274px; height: 205px;" src="http://farm3.static.flickr.com/2616/3873553212_8342876707_m.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2615/3873553254_ea80aed1a6_m.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 281px; height: 210px;" src="http://farm3.static.flickr.com/2615/3873553254_ea80aed1a6_m.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: verdana;font-size:130%;" >Jack wasn't sure he liked stir fry, but he's come around.</span> <span style="font-family: verdana;font-size:130%;" >He also isn't sure about sesame, but he didn't mention anything as he ate dinner. He may not know about the sesame oil ingredient until he reads this...we'll see how long it takes for him to mention it to me.</span> <span style="font-size:130%;"><span style="font-family:verdana;">Jack, do you read my blog?</span></span><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /></span><span style="font-family: verdana; font-weight: bold;font-size:180%;" >Sesame-Orange Shrimp and Chicken Stir-Fry</span></span><span style="font-family: verdana;font-size:130%;" ><br /><br />Rachel Spear, Casper, Wyoming, <span class="item_credit_date"><em>Cooking Light</em>, JUNE 2009</span></span><br /><br /> <span style="font-family: verdana; font-weight: bold;font-size:130%;" >Yield:</span><span style="font-size:130%;"><span style="font-family: verdana;"> </span></span><span style="font-family: verdana;font-size:130%;" >6 servings (serving size: about 1 cup chicken mixture and 1/2 cup rice)</span><div style="font-family: verdana;" class="rcpdetail" id="yield"> </div><!-- end class="rcpdetail" --> <div style="font-family: verdana;" class="rcpdetail" id="ingredients"> <h2><span style="font-size:130%;">Ingredients</span></h2> <ul><li> <span style="font-size:130%;"><span class="vrsmbk"><span class="allCaps">Sauce:</span></span></span></li><li><span style="font-size:130%;"> 1 cup water</span></li><li><span style="font-size:130%;"> 1/3 cup low-sodium soy sauce</span></li><li><span style="font-size:130%;"> 1/4 cup cornstarch</span></li><li><span style="font-size:130%;"> 1/4 cup orange juice</span></li><li><span style="font-size:130%;"> 1 tablespoon sugar</span></li><li><span style="font-size:130%;"> 1/2 teaspoon ground ginger</span></li><li><span style="font-size:130%;"> 1/2 teaspoon dark sesame oil</span></li><li><span style="font-size:130%;"> 1/4 teaspoon kosher salt</span></li><li><span style="font-size:130%;"> 1/4 teaspoon ground red pepper</span></li><li><span style="font-size:130%;"> 1/4 teaspoon freshly ground black pepper</span></li><li><span style="font-size:130%;"> 1 (14-ounce) can fat-free, less-sodium chicken broth</span></li><li> <span style="font-size:130%;"><br /><span class="vrsmbk"><span class="allCaps">Stir-fry:</span></span></span></li><li><span style="font-size:130%;"> 2 tablespoons olive oil, divided</span></li><li><span style="font-size:130%;"> 12 ounces skinless, boneless chicken breast, cut into 1-inch pieces</span></li><li><span style="font-size:130%;"> 2 cups coarsely chopped broccoli florets</span></li><li><span style="font-size:130%;"> 1 cup chopped carrot</span></li><li><span style="font-size:130%;"> 1 cup mushrooms, halved</span></li><li><span style="font-size:130%;"> 1 cup snow peas, trimmed</span></li><li><span style="font-size:130%;"> 1/2 cup chopped onion</span></li><li><span style="font-size:130%;"> 2 garlic cloves, chopped</span></li><li><span style="font-size:130%;"> 1 1/2 pounds medium shrimp, cooked and peeled</span></li><li><span style="font-size:130%;"> 3 cups hot cooked long-grain rice</span></li></ul> </div><!-- end class="rcpdetail" --> <div style="font-family: verdana;" class="rcpdetail" id="preparation"> <h2><span style="font-size:130%;">Preparation</span></h2> <p><span style="font-size:130%;">1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.</span></p><p><span style="font-size:130%;">2. To prepare stir-fry, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 tablespoon olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan; stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan, and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.</span></p> </div><span style="font-size:130%;"><span style="font-family:verdana;">Thanks for reading!</span></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-66843578776924083112009-08-06T07:36:00.000-07:002009-08-06T07:48:29.568-07:00Progress!<span style="font-family: verdana;font-size:130%;" >The kitchen remodel is on hold as we wait for the cabinets to arrive, but there is good news on the laundry room! The <a href="http://akagreen.wordpress.com/2009/02/17/what-is-so-great-about-marmoleum/">marmoleum</a> flooring had been installed, a few coats of new paint are on the walls and ceiling (the shade of white we picked is called marshmallow, how fun), a new cabinet is in, and the washer and dryer were moved back into place. Jack was able to install some trim before we left for our Michigan vacation. This little utility room now has a fresh feel which is pretty nice when you are trying to get things clean.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2456/3778705916_2cf77fcc8a_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 853px;" src="http://farm3.static.flickr.com/2456/3778705916_2cf77fcc8a_o.jpg" alt="" border="0" /></a><span style="font-family: verdana;font-size:130%;" >This sign came with the house, pretty classy huh?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3543/3777930037_cd52d4865a_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 481px;" src="http://farm4.static.flickr.com/3543/3777930037_cd52d4865a_o.jpg" alt="" border="0" /></a><br /><span style="font-family: verdana;font-size:130%;" >Next step, receiving the kitchen cabinets!</span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-54856092689883522942009-06-04T14:13:00.000-07:002009-06-04T14:34:19.651-07:00One Kitchen Down...<span style="font-family:verdana;">We hope to have our new kitchen up soon, yet I am preparing myself for a long haul. Last week my parents took a break from their retirement to help us demolish the kitchen. My dad then proceeded to put up new drywall and even improved the lighting - Thanks dad! My mom helped clear out some evil weeds in my garden - Thanks mom!</span> <span style="font-family:verdana;">Here are a few pictures:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4XretqYmtgH_Q_BNJm34tfpIIbhFp1xAsi3MsGwOZ2T7NjqWSfokeqIl101v2u21DRjvXLoziw5hDkyC_LFnUkud80hy2t4x2EdBeNLoxsZo0CS5V0VLcvNm4XH8Mcdhr1ePGw/s1600-h/Demo+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4XretqYmtgH_Q_BNJm34tfpIIbhFp1xAsi3MsGwOZ2T7NjqWSfokeqIl101v2u21DRjvXLoziw5hDkyC_LFnUkud80hy2t4x2EdBeNLoxsZo0CS5V0VLcvNm4XH8Mcdhr1ePGw/s400/Demo+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5343584727084738018" border="0" /></a><span style="font-family: verdana;">No garden pictures...maybe soon. Here is one of three layers of flooring, it's the ugliest one:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JFaS4nqKYss9WzM4mw6FpgGNxp_Q_5P-WJWLQDq1AU_WoTOMDujfCxUXiqfMEm-lLntKVu43Tgng2tjN1e1AoJXr_jac-iPjIjUwTrWo3IIMQUyF048KDFOLu9fDZWFfoqHuOw/s1600-h/Floor.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JFaS4nqKYss9WzM4mw6FpgGNxp_Q_5P-WJWLQDq1AU_WoTOMDujfCxUXiqfMEm-lLntKVu43Tgng2tjN1e1AoJXr_jac-iPjIjUwTrWo3IIMQUyF048KDFOLu9fDZWFfoqHuOw/s400/Floor.jpg" alt="" id="BLOGGER_PHOTO_ID_5343585012296890962" border="0" /></a><span style="font-family: verdana;">Ugh! How was this ever stylish?!?!?</span><br /><br /><span style="font-family: verdana;">This weekend we will be working on sanding the drywall seems, getting our cabinet order together, and picking up paint and flooring for the laundry room. (Yup, that's being remodeled too) Our oven is currently hooked up, but it's been pretty hot in Seattle this past week. That means grilling time. Jack cooked up some burgers that other night - summer is here!</span><br /><br /><span style="font-family: verdana;">I have been so busy lately, I hope I find more time to post soon. We are fostering a new batch of kittens (mom is included), they are 5 weeks old and so sweet. I recently went to New Orleans with my friend Kathryn, plenty of food pictures to share! The music was another highlight, I highly recommend a trip to New Orleans. This Friday and Saturday my buddy Heather and I will be taking part in the Indie Banditas Bazaar on Bainbridge Island. We will be camping overnight. They set up a great blog that features many of the 50 vendors, check it out:</span><br /><a style="font-family: verdana;" href="http://www.indiebanditasbazaar.blogspot.com/">http://www.indiebanditasbazaar.blogspot.com/</a><br /><span style="font-family: verdana;"> </span><br /><span style="font-family: verdana;">I'll try to have more pictures up soon!</span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-71351144347905328172009-03-20T20:23:00.000-07:002009-03-23T13:33:27.302-07:00Free to a Good Noggin<span style=";font-family:verdana;font-size:130%;" >Just a little Monday post....<br />Most of us are going through tough times, but there is always something we can do to help others. The smallest act can inspire hope. I came across a story about a man in Grand Rapids, Michigan who crochets hats and gives them away to people in need in <a href="http://www.mlive.com/news/grand-rapids/index.ssf/2009/03/grand_rapids_man_crochets_hats.html">a most interesting way</a>. (The way he gives being interesting, not the way in which people are in need - right.) I love that t</span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEd_fUhApcF-dqEt392uqilA4uNphxlRjYqDuiC8z_HgYTxcA_U3O6JdYQRY9Vx_2fRvGd5PHOAKW5CwjoRqeNExMXTZsG2xQoAOZFmB1SGDpoV5jOVVsmDYdbZzcYOs03L396iA/s1600-h/dog+hat.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 341px; height: 376px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEd_fUhApcF-dqEt392uqilA4uNphxlRjYqDuiC8z_HgYTxcA_U3O6JdYQRY9Vx_2fRvGd5PHOAKW5CwjoRqeNExMXTZsG2xQoAOZFmB1SGDpoV5jOVVsmDYdbZzcYOs03L396iA/s400/dog+hat.jpg" alt="" id="BLOGGER_PHOTO_ID_5316472070634561282" border="0" /></a></span><span style=";font-family:verdana;font-size:130%;" >his story comes out of Michigan, the state currently with the highest percentage of unemployment. </span><span style="font-size:130%;"><br /></span><span style=";font-family:verdana;font-size:130%;" ><br />One of my aunts sent me a <a href="http://abcnews.go.com/WN/PersonOfWeek/story?id=7077296&page=1">link</a> to an article about a website called WishUponaHero.com. ABC recently covered the back-story of this website. It offers the opportunities to help a neighbor, an example from the article: </span> <span style=";font-family:verdana;font-size:130%;" >"Heroes have sent a World War II veteran back to Pearl Harbor for his 90th birthday. Several people chipped in to get a bike for a boy with down syndrome. For a girl whose house burned down, heroes gave her a dress and shoes for her senior prom. A boy with terminal cancer got a chance to</span><span style=";font-family:verdana;font-size:130%;" > meet his basketball idols."</span><span style="font-size:130%;"><br /></span><span style="font-family:verdana;"><span style="font-size:130%;"><br />Some people request simple things that might brighten the spirits of a loved one. I found a post from a woman requesting cards or sugar free candy to be sent to her elderly mother. Sometimes the smallest things count in big ways.<br /><br />I hope this funny picture gave you a smile. I think that dog has a good head deserving of a hat. Actually, it's amazing how contemplative that dog looks as it wears such a funny hat. I'm impressed. You can find this hat and more dog items (even some people items), at <a href="http://www.etsy.com/shop.php?user_id=6458655" target="_blank">BeanTownHandmade's etsy shop</a>.<br /><br />Have a great week!</span><br /></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com3tag:blogger.com,1999:blog-35280148.post-84243876596067007682009-03-17T13:38:00.000-07:002009-03-17T15:10:36.650-07:00Happy St. Patrick's Day!<span style=";font-family:verdana;font-size:130%;" >A few green things in honor of St. Patrick's Day.</span><span style="font-size:130%;">.. </span><span style="font-family:verdana;"><span style="font-size:130%;"><br /><br />A necklace I made for my etsy shop, but ended up keeping for myself.</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWM5LGlNzL0F3wkbdrZL2xm-88cy_lPQNWFhBWLN-OoPbwkTrLNPuACcnDJm09h0c20f5u2LjEz1JrY8zYa70Vvo30LzibRM_KCQCH3j5__T_Y3QTY8alVix-CNB_3yO21mbiHQ/s1600-h/Patty+neck+1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 280px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWM5LGlNzL0F3wkbdrZL2xm-88cy_lPQNWFhBWLN-OoPbwkTrLNPuACcnDJm09h0c20f5u2LjEz1JrY8zYa70Vvo30LzibRM_KCQCH3j5__T_Y3QTY8alVix-CNB_3yO21mbiHQ/s400/Patty+neck+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5314280712029077826" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCVx8M8OBV7yio-tVpiTIn7A1FsSFvFjr7yi7kNVywg9NOg2HeJMFl1x6riALnXfKzrpyFKaVsEboUzuKqQJSweu1i4m1pIX-Zsagw-_5WN7pyRSftfrIIvrGOYEJ0hppOUpDhg/s1600-h/Patty+neck+2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 202px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCVx8M8OBV7yio-tVpiTIn7A1FsSFvFjr7yi7kNVywg9NOg2HeJMFl1x6riALnXfKzrpyFKaVsEboUzuKqQJSweu1i4m1pIX-Zsagw-_5WN7pyRSftfrIIvrGOYEJ0hppOUpDhg/s400/Patty+neck+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5314281000967401394" border="0" /></a><br /><span style=";font-family:verdana;font-size:130%;" ><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My first "real" finished knitting project.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmuWpB8Hebq0F0jdZbZMujrj6rLQrls54nPT_EidVjEJvRhBwjpp_hbFQ2jnQcNxhCZ1pbTnxd1n1_dWbiOd-kba23aOxeOSYJQlVabWs4gMf1s97XkgYC5zta4tpdXctxWhUfQ/s1600-h/Gn+washcloth+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmuWpB8Hebq0F0jdZbZMujrj6rLQrls54nPT_EidVjEJvRhBwjpp_hbFQ2jnQcNxhCZ1pbTnxd1n1_dWbiOd-kba23aOxeOSYJQlVabWs4gMf1s97XkgYC5zta4tpdXctxWhUfQ/s320/Gn+washcloth+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5314270891564262946" border="0" /></a><span style="font-family:verdana;"><br /><span style="font-size:130%;">My husband Jack and our dog Annabelle on a green lawn...a stretch I know.</span></span><span style="font-size:130%;"> </span><span style=";font-family:verdana;font-size:130%;" >It can be hard to get everyone to smile in group pictures.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2tmhPN6OHcD9f6xTa3a8CV4sMKfcgK0lPHiCEsA4QOuFyNGsr9p3PWibiocEX1BZa06sgCN2qJ7uwFBXGku7W6n-iPhkPH6CumYWLL6e1_TKYF0QEXhyphenhyphenmCYj9Nh7AfuSxxdWnw/s1600-h/Annabelle+%26+Jack.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2tmhPN6OHcD9f6xTa3a8CV4sMKfcgK0lPHiCEsA4QOuFyNGsr9p3PWibiocEX1BZa06sgCN2qJ7uwFBXGku7W6n-iPhkPH6CumYWLL6e1_TKYF0QEXhyphenhyphenmCYj9Nh7AfuSxxdWnw/s320/Annabelle+%26+Jack.jpg" alt="" id="BLOGGER_PHOTO_ID_5314271099329915410" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-size:130%;">I am so excited to have finished my first knitted dishcloth! I learned to purl, purl 3 together, and yarn on. The website, <a href="http://www.knittinghelp.com/" target="_blank">www.knittinghelp.com</a> was so very helpful to me! I've also had a few friends help me along the way. I have been addicted to the knitting and crochet community <a href="http://www.ravelry.com/" target="_blank">www.ravelry.com</a>, - it's where I found the free pattern for the dishcloth. It's called <a href="http://www.geocities.com/love2knit_dishcloths/Dishcloth019" target="_blank">Little Shells Dishcloth #019.</a><br /><br />I did goof up along the way by somehow switching the "right" side with the "wrong" side. I tried to repeat this at the end to create a similar border and make it look symmetrical. I'm constantly learning from mistakes.</span><br /><br /><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacDDyodhvUhkQNUdT9cQPVR2SR514KIstEi8n3-Do1jsucOt8G1st3s7EPT-FymDr6N7AYWhgZG9zpp2wipMJNBqg9mvfjnw1j_vTJ-_fX-kW17WI_LwA2VH8q7fo5mlBqVIfjQ/s320/Gn+washcloth+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5314264517944803698" border="0" /><span style="font-family:verdana;"><br /><span style="font-size:130%;">Here is the dishcloth in it's natural habitat. Shhhhh, be careful not to disturb it......</span></span><span style="font-size:130%;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEMokbuSDivPjyE0Qwi1miqiCSL_bvDiYL6ipgTKXEeIeInxcyyMfez50d6wCveLVxNenE2PaJ8cdtZJcgoSXBtgKruRlXCpasuuoJPWrnLIRgcvy7LU87NzfrzNE68Ca0RzLhw/s1600-h/Gn+washcloth+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEMokbuSDivPjyE0Qwi1miqiCSL_bvDiYL6ipgTKXEeIeInxcyyMfez50d6wCveLVxNenE2PaJ8cdtZJcgoSXBtgKruRlXCpasuuoJPWrnLIRgcvy7LU87NzfrzNE68Ca0RzLhw/s320/Gn+washcloth+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5314267599976202034" border="0" /></a><span style=";font-family:verdana;font-size:130%;" >In a pizza dough update, we finally got away from calzones and made actual pizza with my home made dough. What a breakthrough! I discovered that spreading the dough to a circular shape is more challenging than I expected. I don't know who first introduced the term <span style="font-style: italic;">rustic</span> to food, but I owe them a big "Thank you!" We used canned pizza sauce, broccoli and mushrooms on my side and sausage and mushrooms on Jack's side.</span><span style="font-size:130%;"> </span><span style=";font-family:verdana;font-size:130%;" >Broccoli on pizza is one of my favorite things!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURDSTgOxi4CGVPLNEBcWR5MWjfrkZXORPfvKhLCifaAszz0EDXoHQPmsFTzjTtGLZfCO5ycesn8dzWRegMSYe5ZXdXQiXkiQ3MWcKt9H4xGVhtNAMRxt4LtXi0aenxhphNEOZ0g/s1600-h/Pizza+start.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURDSTgOxi4CGVPLNEBcWR5MWjfrkZXORPfvKhLCifaAszz0EDXoHQPmsFTzjTtGLZfCO5ycesn8dzWRegMSYe5ZXdXQiXkiQ3MWcKt9H4xGVhtNAMRxt4LtXi0aenxhphNEOZ0g/s320/Pizza+start.jpg" alt="" id="BLOGGER_PHOTO_ID_5314272150012398306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt2OXpAlQB9M0s2ryPoE9Iztzxe0oVOxDlRfWGihas_Ztzisoj7cp9kQz0zk1i6HYWtaYAR-bJl_RLlLFGzcM_8dfnbXpnF4Us5Mmz9NVLUJdvLrrDxKs8PF6eaH6sTm-G_oYQA/s1600-h/Pizza+finish.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt2OXpAlQB9M0s2ryPoE9Iztzxe0oVOxDlRfWGihas_Ztzisoj7cp9kQz0zk1i6HYWtaYAR-bJl_RLlLFGzcM_8dfnbXpnF4Us5Mmz9NVLUJdvLrrDxKs8PF6eaH6sTm-G_oYQA/s320/Pizza+finish.jpg" alt="" id="BLOGGER_PHOTO_ID_5314272288131454818" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style=";font-family:verdana;font-size:130%;" >I just may make another double batch of dough today. I love that it can be left in the fridge overnight, or frozen for up to a month. I have been trying to get better at meal planning and so far, pizza dough has been very motivating. Those carbs get me every time! The recipe can be found in a previous post and <a href="http://www.foodandwine.com/recipes/pizza-dough-killeen-germon" target="_blank">here</a>.</span><br /></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com2tag:blogger.com,1999:blog-35280148.post-85811192744134659162009-03-05T10:08:00.000-08:002009-03-08T13:27:59.151-07:00Etsy Updates<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKZ750Tl4hdqQq1i8fpnA97rhvjARa5kCbKU8e21oac7jGyJJSdLOLbUfp-gN1Q1k48rCLXg7HX-lSoznP9uJ0hM0-akRSUgFqoUMknunUWseBwG7kBG8kVvXcgQKdJyNfbc0jA/s1600-h/Crochet+pizza.jpg"><img id="BLOGGER_PHOTO_ID_5309811377440291730" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKZ750Tl4hdqQq1i8fpnA97rhvjARa5kCbKU8e21oac7jGyJJSdLOLbUfp-gN1Q1k48rCLXg7HX-lSoznP9uJ0hM0-akRSUgFqoUMknunUWseBwG7kBG8kVvXcgQKdJyNfbc0jA/s320/Crochet+pizza.jpg" border="0" /></a><span style="font-family:verdana;">I know I usually write about food and cooking, but I have been excited about some crafty things lately. To give a brief update on the topic of food, I made another batch of pizza dough, doubling it this time. Half went to a <span target="_blank" style="font-family:verdana;">chicken basil calzone <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860105" target="_blank">recipe</a> which my husband Jack tried out, and the other half went into the freezer for a future pizza - maybe this weekend. If it's good, I'll be sure to write about it. </span><span style="font-family:verdana;">In the meantime, here is a picture of a crocheted pizza from <a href="http://www.etsy.com/view_listing.php?listing_id=21878870" target="_blank">skymagenta</span></a>.<br /></span><br /><span style="font-family:verdana;">Some of you know that I have been making beaded jewelry and selling it on an online marketplace called <span class="blsp-spelling-error" id="SPELLING_ERROR_2">etsy</span>. This is a site that specializes in handmade and vintage items. It's a community that I enjoy being a part of and love to support through my purchases. It's like going to an art/craft/antique show anytime you like - what could be better?</span><br /><br />I<span style="font-family:verdana;"> am almost ready to post a new necklace and I thought I would show it here first just for fun. <a href="http://www.etsy.com/view_listing.php?listing_id=19321576" target="_blank">Terrariums</a> are really popular on <span class="blsp-spelling-error" id="SPELLING_ERROR_3">etsy</span> right now and that was my inspiration.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDliabZjWVfjOZ4So2VQDRy-jueX80r7qHX3Cikmbu0reWcwSzHEjWpvZS4r_JBwpki8BOwx66RPRy3TMm7LppGVo_qeKCcZrOZE54ThZAVI4q3QgeL62mCnpmg5SGB7lzUrhMw/s1600-h/fuzzy+square2.jpg"><img id="BLOGGER_PHOTO_ID_5309772018644367026" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 400px; CURSOR: pointer; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDliabZjWVfjOZ4So2VQDRy-jueX80r7qHX3Cikmbu0reWcwSzHEjWpvZS4r_JBwpki8BOwx66RPRy3TMm7LppGVo_qeKCcZrOZE54ThZAVI4q3QgeL62mCnpmg5SGB7lzUrhMw/s400/fuzzy+square2.jpg" border="0" /></a><br /><span style="font-family:verdana;">I found some fuzzy green beads that I couldn't resist buying. A woodland theme emerged from there. The necklace is about 38" long. I need to make a shorter version with a little gnome pendant. Ha!<br /><br />I need to play around with the mushrooms a little more before I'm ready to list it in our shop, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">StasiaTart</span>. </span><span style="font-family:verdana;">I share the shop with my friend Heather, she has some amazing vintage inspired pieces. </span><span style="font-family:verdana;">Here is a <a href="http://www.etsy.com/shop.php?user_id=6360268" target="_blank">link</a> to our wares on <span class="blsp-spelling-error" id="SPELLING_ERROR_5">etsy</span>.<br /><br /></span><span style="font-family:verdana;">I guess my cat was feeling a little neglected during the "photo shoot". </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oTmcdOmGag81eS_CdzK0a1nDevkxh0B0uN2NsdXdpuauqPmb_F_9qfrYxhA4SQzNnpBHVG1EW0S4NZYYGaZQCzGEn-ewtdidOX-BwKdmOtqlJZ2CA2WhvyZ-oKkjJaybZBN5Xg/s1600-h/fuzzy+mini.jpg"><img id="BLOGGER_PHOTO_ID_5309811664821096050" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 242px; CURSOR: pointer; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oTmcdOmGag81eS_CdzK0a1nDevkxh0B0uN2NsdXdpuauqPmb_F_9qfrYxhA4SQzNnpBHVG1EW0S4NZYYGaZQCzGEn-ewtdidOX-BwKdmOtqlJZ2CA2WhvyZ-oKkjJaybZBN5Xg/s320/fuzzy+mini.jpg" border="0" /></a><br /><span style="font-family:verdana;"><br />Yesterday something very exciting happened, One of my pieces was on the front page of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">etsy</span>! I have a cropped picture of what the featured sellers section on the front page looked like. My avocado green necklace is in the first column, third row down. </span><span style="font-family:verdana;">This really helped improve the traffic to our shop. Yesterday we received 279 visits, many from other countries including Israel, Finland, Russia, Latvia, Argentina, Kenya and more. A tool called google analytics provides this fascinating information for us. I have much to learn about how to use it. </span><br /><span style="font-family:verdana;"><br /></span><span style="font-family:verdana;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWr2NdAwN_sl6HcxFuZQMfHknFloCKNcWYOtZOGWglz-ug-BgmhL9ihGngGYHedqStTD8W9yRVU46-DWoHHJO_Umpz1ZQM46LZxFPBVrUhVFAwudL-XmTplP9FAMMlJ08Fg1tPw/s1600-h/StasiaTartsBigDay.JPG"><img id="BLOGGER_PHOTO_ID_5309812023381001602" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 382px; CURSOR: pointer; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWr2NdAwN_sl6HcxFuZQMfHknFloCKNcWYOtZOGWglz-ug-BgmhL9ihGngGYHedqStTD8W9yRVU46-DWoHHJO_Umpz1ZQM46LZxFPBVrUhVFAwudL-XmTplP9FAMMlJ08Fg1tPw/s400/StasiaTartsBigDay.JPG" border="0" /></a><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"><br>In other crafty news, I am learning to knit. I tried very hard to resist learning a new hobby, but failed. </span><span style="font-family:verdana;"></span><span style="font-family:verdana;">Do I really have time for another hobby? I guess I'm about to find out. With a little help from friends, I have picked up some needles and inexpensive yarn and brought a little more fiber into my life.</span><span style="font-family:verdana;"> Thank you to Becky for lending me <a href="http://www.powells.com/biblio/62-9781931543163-0" target="_blank">"Vogue Knitting: Quick Reference"</a> and thanks to Kathryn for introducing me to your amazing </span><span style="font-family:verdana;">knitting aunt and her fabulous craft night. Oh and you also introduced me to www.ravelry.com Thank you!<br /><br />I am about to start a scarf, wish me luck on this next adventure..</span><span style="font-family:verdana;">.</span></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com5tag:blogger.com,1999:blog-35280148.post-57724533415185467922009-02-25T21:53:00.000-08:002009-02-26T19:08:14.845-08:00Fermentation Facination<span style="font-family:verdana;">Sometime last week (last week was a blur), I made a yeast bread. It was a pizza dough so there wasn't a dramatic rise in the oven, but I did have to allow it to rise in a covered bowl a few times before it was ready. Oh yes, I put in my time. Mixing, kneading, allowing it to rise for 90 to 120 minutes, kneading again, and finally allowing it to rise for 45 minutes takes some planning! I loved the thought of working with something that is <span style="font-style: italic;">alive</span>; I feed it, and eventually it will feed me. It's amazing how much the dough changes physically, becoming more elastic as I knead it, then softening up as it's left to rise. </span><span style="font-family:verdana;"> I made the dough one night while Jack cooked dinner and we used the dough for calzones the next night. </span><span style="font-family:verdana;">They were quite yummy, I must say. I think it was the cheese and broccoli mixture - and the homemade bread. I'll post the pizza dough recipe first:<br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Pizza Dough</span></span><span style="font-family:verdana;"><br /><br /><span style="font-family:trebuchet ms;">* Recipe by Johanne Killeen and George Germon from Food & Wine</span><br /><br /><span style="font-family:trebuchet ms;">* ACTIVE: 25 MIN</span><br /><span style="font-family:trebuchet ms;">* TOTAL TIME: 2 HRS 45 MIN</span><br /><span style="font-family:trebuchet ms;">* SERVINGS: Makes enough for six 8-inch pizzas</span><br /><br /><span style="font-family:trebuchet ms;">Ingredients</span><br /><br /><span style="font-family:trebuchet ms;">1. 1 envelope active dry yeast</span><br /><span style="font-family:trebuchet ms;">2. 1 cup warm water</span><br /><span style="font-family:trebuchet ms;">3. Pinch of sugar</span><br /><span style="font-family:trebuchet ms;">4. 2 1/4 teaspoons kosher salt</span><br /><span style="font-family:trebuchet ms;">5. 3 tablespoons whole wheat flour</span><br /><span style="font-family:trebuchet ms;">6. Extra-virgin olive oil</span></span><span style="font-family:verdana;"><br /><span style="font-family:trebuchet ms;">7. 2 1/2 to 3 cups unbleached all-purpose flour</span><br /><br /><span style="font-family:trebuchet ms;">Directions</span><br /><br /><span style="font-family:trebuchet ms;">1. In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Stir in the salt, whole wheat flour and 1 tablespoon of olive oil. Gradually add 2 cups of the all-purpose flour, stirring with a wooden spoon until the dough is fairly stiff. Turn the dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and no longer tacky, 5 to 6 minutes.</span><br /><span style="font-family:trebuchet ms;">2. Transfer the dough to a lightly oiled bowl and brush the surface with olive oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1 1/2 to 2 hours.</span><br /><span style="font-family:trebuchet ms;">3. Punch down the dough and knead it lightly, then return it to the bowl. Cover the bowl and let the dough rise again until doubled in bulk, about 45 minute</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMYU6vvXIx05lIpJdgKjU-zWyF_qrz9DPP_wdk6UYHzF3IXXLI6GZ0aNYBPWEiDcpuAE4Yo_euKzGwklkyAYZxkSGokSBU0b3_d1_K9Gz5FrycKNz_8LgBAYAh4qCsuxyG1L-xg/s1600-h/Cal.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMYU6vvXIx05lIpJdgKjU-zWyF_qrz9DPP_wdk6UYHzF3IXXLI6GZ0aNYBPWEiDcpuAE4Yo_euKzGwklkyAYZxkSGokSBU0b3_d1_K9Gz5FrycKNz_8LgBAYAh4qCsuxyG1L-xg/s400/Cal.JPG" alt="" id="BLOGGER_PHOTO_ID_5307176193101979634" border="0" /></a><span style="font-family:verdana;"><span style="font-family:trebuchet ms;">s. Punch down the dough again and use or refrigerate.</span></span><span style="font-family:verdana;"><br /><br /><span style="font-family:trebuchet ms;">Make Ahead</span><br /><br /><span style="font-family:trebuchet ms;"> The Pizza Dough can be refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before using.</span><br /><br /></span><span style=";font-family:Verdana;font-size:100%;" >I really should have made more and thrown a portion in the freezer. I know for next time. So go make some pizza, or maybe a batch calzones.<br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Corn and Broccoli Calzones</span><br /><span style="font-family:trebuchet ms;">From EatingWell Magazine July/August 2007</span><br /><br /><span style="font-family:trebuchet ms;">Makes 6 calzones</span><br /><br /><span style="font-family:trebuchet ms;">ACTIVE TIME: 30 minutes</span><br /><br /><span style="font-family:trebuchet ms;">TOTAL TIME: 45 minutes</span><br /><br /><span style="font-family:trebuchet ms;">EASE OF PREPARATION: Easy</span><br /><br /><span style="font-family:trebuchet ms;">1 1/2 cups chopped broccoli florets</span><br /><span style="font-family:trebuchet ms;">1 1/2 cups fresh corn kernels (about 3 ears; see Tip)</span><br /><span style="font-family:trebuchet ms;">1 cup shredded part-skim mozzarella cheese</span><br /><span style="font-family:trebuchet ms;">2/3 cup part-skim ricotta cheese</span><br /><span style="font-family:trebuchet ms;">4 scallions, thinly sliced</span><br /><span style="font-family:trebuchet ms;">1/4 cup chopped fresh basil</span><br /><span style="font-family:trebuchet ms;">1/2 teaspoon garlic powder</span><br /><span style="font-family:trebuchet ms;">1/4 teaspoon salt</span><br /><span style="font-family:trebuchet ms;">1/4 teaspoon freshly ground pepper</span><br /><span style="font-family:trebuchet ms;">All-purpose flour for dusting</span><br /><span style="font-family:trebuchet ms;">20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen</span><br /><span style="font-family:trebuchet ms;">2 teaspoons canola oil</span><br /><br /><span style="font-family:trebuchet ms;">1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.</span><br /><span style="font-family:trebuchet ms;">2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.</span><br /><span style="font-family:trebuchet ms;">3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.</span><br /><br /></span><span style="font-family:verdana;">My friend Ben is currently reading </span><span style="font-style: italic;font-family:verdana;" ><a href="http://powells.com/biblio/1-9781931498234-0">Wild Fermentation</a> </span><span style="font-family:verdana;">and I am excited to see how he likes it. I would love to learn more about fermentation. I need to read up on beer too, but that is another post...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwc8hyphenhyphenScGlfVxruunL1dsLyd09UNXQ_vsNzEmPoCx9VKMi-ot1IjsC_HaTP1_1Ps7FIlvR4_ku32f-kbsgXNZiKjqjxB20y7_wNQ1QhqS683Zt6bNeHV5KPTWJS-6Xuu034e34Mg/s1600-h/Mixer+cards.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwc8hyphenhyphenScGlfVxruunL1dsLyd09UNXQ_vsNzEmPoCx9VKMi-ot1IjsC_HaTP1_1Ps7FIlvR4_ku32f-kbsgXNZiKjqjxB20y7_wNQ1QhqS683Zt6bNeHV5KPTWJS-6Xuu034e34Mg/s400/Mixer+cards.jpg" alt="" id="BLOGGER_PHOTO_ID_5306982845659350722" border="0" /></a><span style="font-family:verdana;"><br /></span><span style="font-size:100%;"><span style="font-family:verdana;">I didn't take a picture of my calzones, but no matter, I will simply share two of my favorite food related items on etsy: The colorful cards by TommyMamma featuring everyone's favorite kitchen tool can be found by clicking <a href="http://www.etsy.com/view_listing.php?ref=sr_list_5&listing_id=16959245&ga_search_query=mixer&ga_search_type=tag_title">here.</a><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc7irwp79OB_G903nRlnommja6791uckhgs0xYB39zRc9V112IJqwsOWmnQMjenNQZulQefZrX69O8XjmV0D8gcSWLlokcY4qDjRoa6sFEAQlOyUoW-S7xTaVWdXXoTj8gcNEFg/s1600-h/Mixer+stamp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc7irwp79OB_G903nRlnommja6791uckhgs0xYB39zRc9V112IJqwsOWmnQMjenNQZulQefZrX69O8XjmV0D8gcSWLlokcY4qDjRoa6sFEAQlOyUoW-S7xTaVWdXXoTj8gcNEFg/s400/Mixer+stamp.jpg" alt="" id="BLOGGER_PHOTO_ID_5306983182381591250" border="0" /></a><span style="font-size:100%;"><span style="font-family:verdana;"><br /></span></span><span style="font-size:100%;"><span style="font-family:verdana;">Perhaps you prefer a smaller version of the mixer. CupCakeTree makes the cutest stamps, click <a href="http://www.etsy.com/view_listing.php?ref=sr_list_3&listing_id=21484424&ga_search_query=hand+mixer&ga_search_type=tag_title">here</a> to see were you can buy this hand mixer stamp and if you roam around her shop, you'll find other wonderful kitchen item stamps too. </span></span><br /><br /><span style="font-family:verdana;">Now this is not related to food, but I found a fun give-a-way on another blog. All you have to do is leave a comment to be entered in a drawing for a handmade clutch purse. The drawing will be on Friday, the 27th and there are only 3 entries so far. That's good odds! Click </span><a style="font-family: verdana;" href="http://www.thelaughingmouse.com/?cat=8">here</a><span style="font-family:verdana;"> to check it out.</span> <span style="font-family:verdana;">The author of the blog has an etsy shop with handmade bags.</span><br /><br /><span style="font-family:verdana;">Whew! That's all I've got for now - thanks for reading!</span><style>ons */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:Verdana; panose-1:2 11 6 4 3 5 4 4 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1593833729 1073750107 16 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h2 {mso-style-next:Normal; margin-top:12.0pt; margin-right:0in; margin-bottom:3.0pt; margin-left:0in; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:2; font-size:14.0pt; font-family:Arial; font-style:italic;} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; 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mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com10tag:blogger.com,1999:blog-35280148.post-1779555051230538102008-11-28T20:34:00.001-08:002008-11-29T12:11:55.607-08:00A Thanksgiving Pictorial and Two Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPw7GKhJdu9gLzmjFF_sr1-kY_V-lXuW7fV2wJk8E16F02pmvrSSrgd7XYt6xhTxLqulH-Hh2zbAWIELt3d3ToITt0jnSoNhJ7wkUZY0Lk4QVgjAN-9LoCuIYWQQXTcLgkXduORA/s1600-h/Girls+in+the+kitchen.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPw7GKhJdu9gLzmjFF_sr1-kY_V-lXuW7fV2wJk8E16F02pmvrSSrgd7XYt6xhTxLqulH-Hh2zbAWIELt3d3ToITt0jnSoNhJ7wkUZY0Lk4QVgjAN-9LoCuIYWQQXTcLgkXduORA/s400/Girls+in+the+kitchen.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928801029222194" border="0" /></a><br />Amy, Molly, and Me in the kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdKH5zJXRjgql5itso8XO67ps8VnBzSBDu95DrOY3GvyNaawadtJ-j5HebWoeDZfWWg85coc4NC32I2jLHBsgGtPRjfIC-EZYgzzpTBTKC_h6CdvbZF5aSxOLQsg_MjZpJ4iRww/s1600-h/Thanksgiving+111.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdKH5zJXRjgql5itso8XO67ps8VnBzSBDu95DrOY3GvyNaawadtJ-j5HebWoeDZfWWg85coc4NC32I2jLHBsgGtPRjfIC-EZYgzzpTBTKC_h6CdvbZF5aSxOLQsg_MjZpJ4iRww/s400/Thanksgiving+111.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928704911050594" border="0" /></a><br />Annabelle and Jack relaxing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0fyfXKXOgjQhp8THPRru8nzVehZNswWEqSwOR_cIHlYo9HvX5M5Mzg6pCWabSKR1BZGZRIzX_9lYlw7GkxSrZz-7fyaOamZxiz3Q_YfDNNlHs5nF9P1FkYvu3FuppOw68IrXPg/s1600-h/Mantel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0fyfXKXOgjQhp8THPRru8nzVehZNswWEqSwOR_cIHlYo9HvX5M5Mzg6pCWabSKR1BZGZRIzX_9lYlw7GkxSrZz-7fyaOamZxiz3Q_YfDNNlHs5nF9P1FkYvu3FuppOw68IrXPg/s400/Mantel.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928587761230738" border="0" /></a><br />The mantel that Amy put together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lX7uHsvnYW15TSZcsz1shYVo_3zDPiI4fZf1oLAvB1PVzxPpuVP80Hz0x8M2Ba_thQLs2gq9vr38pEKDm128bQhih3QJh-ikJCh-YksGFKNG1uCkZB1CWhTEKCvJtx8KBuLpQw/s1600-h/carving+the+turkey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 324px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lX7uHsvnYW15TSZcsz1shYVo_3zDPiI4fZf1oLAvB1PVzxPpuVP80Hz0x8M2Ba_thQLs2gq9vr38pEKDm128bQhih3QJh-ikJCh-YksGFKNG1uCkZB1CWhTEKCvJtx8KBuLpQw/s400/carving+the+turkey.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928521939351346" border="0" /></a><br />Jack doing the carving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg439RqoQp8Pwk-nnh9ciSf1Bu8aY2x-NpofwP1h8a9UQdubXRxFvDEKiqnyxuvq5mi3MawhI0pI_sxLeC1jzQPBywpdEhf8aWW4PX3rAfvaM8mpTgaBGVddi8cwg7OBPwnzIzD4Q/s1600-h/Sweet+potato+lovin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 389px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg439RqoQp8Pwk-nnh9ciSf1Bu8aY2x-NpofwP1h8a9UQdubXRxFvDEKiqnyxuvq5mi3MawhI0pI_sxLeC1jzQPBywpdEhf8aWW4PX3rAfvaM8mpTgaBGVddi8cwg7OBPwnzIzD4Q/s400/Sweet+potato+lovin.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928345167276914" border="0" /></a><br />Jack's Sweet Potato Lovin'. From C<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545713">ooking Light, November, 2006.</a><br /><div class="rcpdetail" id="yield"> <h2>Yield</h2> <p>16 servings</p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> <span class="vrsmbk"><span class="allCaps">Potatoes:</span></span></li><li> 2 1/4 pounds sweet potatoes, peeled and chopped</li><li> 1 cup half-and-half</li><li> 3/4 cup packed brown sugar</li><li> 1 teaspoon salt</li><li> 2 teaspoons vanilla extract</li><li> 2 large eggs</li><li> Cooking spray</li><li> <br /><span class="vrsmbk"><span class="allCaps">Topping:</span></span></li><li> 1 1/2 cups miniature marshmallows</li><li> 1/2 cup all-purpose flour (about 2 1/4 ounces)</li><li> 1/4 cup packed brown sugar</li><li> 1/4 teaspoon salt</li><li> 2 tablespoons chilled butter, cut into small pieces</li><li> 1/2 cup chopped pecans, toasted</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>Preheat oven to 375°.</p><p>To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.</p><p>Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.</p><p>To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.</p> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg298wlXTgCzd4l_pl33_7SmapjpX9x1XKgketsFe7KqcyAxUg4Xw4yZPwJxp7l5nJrYQngz0nZ2_t3cC1Mr2Cj49ytIFk8HeVg4EOv6dcDB75y4BpgMwd5nS_FtSy68cMLhxL-oA/s1600-h/Molly+hearts+potaoes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg298wlXTgCzd4l_pl33_7SmapjpX9x1XKgketsFe7KqcyAxUg4Xw4yZPwJxp7l5nJrYQngz0nZ2_t3cC1Mr2Cj49ytIFk8HeVg4EOv6dcDB75y4BpgMwd5nS_FtSy68cMLhxL-oA/s400/Molly+hearts+potaoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928250956671362" border="0" /></a><br />Molly hearts mashes potatoes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2MiIf7PWgYWfuiaLr_orKAlGLuW5XSDoWbS-7YzFhqSduIjUHJklLfZh-8xeWOSuQaCjj5jAvzRlfbgDEnAQ-KXv76f13857KOe5x6sNO8795_RJ2tgm1TBQ9dJ3hOYqctYaCA/s1600-h/Pumpkin+pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2MiIf7PWgYWfuiaLr_orKAlGLuW5XSDoWbS-7YzFhqSduIjUHJklLfZh-8xeWOSuQaCjj5jAvzRlfbgDEnAQ-KXv76f13857KOe5x6sNO8795_RJ2tgm1TBQ9dJ3hOYqctYaCA/s400/Pumpkin+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5273928109600228658" border="0" /></a><br />Jonathan takes on my <span style="font-weight: bold;">Gingered Pumpkin Pie</span>. Recipe from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521671">Cooking Light, November, 2001.<br /></a><br /><div class="rcpdetail" id="yield"> <h2>Yield</h2> <p>8 servings (serving size: 1 wedge)</p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)</li><li> 10 gingersnap cookies</li><li> 2 tablespoons sugar</li><li> 1 tablespoon all-purpose flour</li><li> 2 tablespoons chilled butter, cut into small pieces</li><li> 3/4 cup sugar</li><li> 1 1/2 teaspoons ground cinnamon</li><li> 1/2 teaspoon ground ginger</li><li> 1/4 teaspoon salt</li><li> 1/4 teaspoon ground nutmeg</li><li> 1 (15-ounce) can unsweetened pumpkin</li><li> 1 (12-ounce) can evaporated fat-free milk</li><li> 1 large egg</li><li> 3 large egg whites</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>Preheat oven to 350°.</p><p>Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.</p><p>Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.</p><p>Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.</p> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXCIhyphenhyphenX-kdN_Qig1OWnLKO2zuJOkxf20zH9TKFe4XhyphenhyphenDmCQew2DzCszAdI97Prf3LKKeGN-ifmPzhd-sCzawxugaH0EmgRwITuSmxvQQeSHgjfaM3tF28qUsS42dSHpmx-85FFw/s1600-h/Table.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXCIhyphenhyphenX-kdN_Qig1OWnLKO2zuJOkxf20zH9TKFe4XhyphenhyphenDmCQew2DzCszAdI97Prf3LKKeGN-ifmPzhd-sCzawxugaH0EmgRwITuSmxvQQeSHgjfaM3tF28qUsS42dSHpmx-85FFw/s400/Table.jpg" alt="" id="BLOGGER_PHOTO_ID_5273927942821268978" border="0" /></a><br />Jack, Annabelle and I had a great Thanksgiving. Thank you Molly and Amy for hosting!Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-41914364884751817272008-11-28T18:25:00.000-08:002008-11-29T12:12:20.318-08:00Bridging the Gap<span style="font-family:verdana;">Well, it has been a while since I last posted. Jack and I had an eventful summer with some camping, </span><a style="font-family: verdana;" href="http://coffeeandotherhabits.blogspot.com/2008/09/hiking-to-snoqualmie-lake.html">backpacking</a><span style="font-family:verdana;">, a </span><a style="font-family: verdana;" href="http://coffeeandotherhabits.blogspot.com/2008/08/north-to-alaska_27.html">trip to Alaska</a><span style="font-family:verdana;">, and three weddings! There </span> <span style="font-family:verdana;">were some adventures in food for sure, but no time to record them. </span> <span style="font-family:verdana;"><br /></span><h2 style="font-family: verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt3CYLMAjuWZ6MAPAe5qX4iSJI1gchPvTh2zMC8HmFASRljdu4jsE-MVSajUJFoy7IxQDfl3Ig5mEHcP3FNBa28nYYjxUvP0v4JCFb_ELguf_qj0_m1JNkb4WcEEbBHChnxfFIA/s1600-h/Halloween.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt3CYLMAjuWZ6MAPAe5qX4iSJI1gchPvTh2zMC8HmFASRljdu4jsE-MVSajUJFoy7IxQDfl3Ig5mEHcP3FNBa28nYYjxUvP0v4JCFb_ELguf_qj0_m1JNkb4WcEEbBHChnxfFIA/s400/Halloween.jpg" alt="" id="BLOGGER_PHOTO_ID_5273911225359152610" border="0" /></a></h2> <span style="font-family:verdana;">I thought I could start catching up by starting </span><span style="font-family:verdana;">with Halloween. Jack loves to dress up for this holiday so he went to work as a cow. I waited until we went to our neighbors for a little party that evening. I was a milkmaid. I think Jack looks very handsome in black and white don't you? </span> <span style="font-family:verdana;"><br /><br />Both Jack and I had Halloween potlucks at work, so I baked molasses cookies or each of us to take in. As we sat together on the bus for our commute to work, I stared at the cookies on my lap (they were in a plastic bag). I realized that they could be the perfect accessory for Jack's costume - cow patties! He loved the idea and put a little sign near his cookies that read, "Jack's Cow Patties - Fresh!"</span> <span style="font-family:verdana;"><br /><br />Here is the recipe for the </span><span style="font-style: italic; font-weight: bold;font-family:verdana;" >Molasses</span><span style="font-weight: bold;font-family:verdana;" > Cookies</span><span style="font-family:verdana;"> from </span><a style="font-family: verdana;" href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108296">Cooking Light, October, 2005</a><span style="font-family:verdana;">:</span> <div class="rcpdetail" id="yield" style="font-family:verdana;"> <h2><span style="font-size:100%;">Yield</span></h2> <p>4 dozen (serving size: 1 cookie)</p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients" style="font-family:verdana;"> <h2><span style="font-size:100%;">Ingredients</span></h2> <ul><li> 1 cup packed brown sugar</li><li> 1/2 cup vegetable shortening</li><li> 1/2 cup molasses</li><li> 1 large egg</li><li> 2 1/4 cups all-purpose flour (about 10 ounces)</li><li> 2 teaspoons baking soda</li><li> 1 teaspoon ground cinnamon</li><li> 1/2 teaspoon ground cloves</li><li> 1/2 teaspoon ground ginger</li><li> 1/4 teaspoon salt</li><li> 1/2 cup water</li><li> 1/4 cup granulated sugar</li><li> Cooking spray</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation" style="font-family:verdana;"> <h2><span style="font-size:100%;">Preparation</span></h2> <p>Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.</p><p>Preheat oven to 375°.</p><p>Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.</p> </div><span style="font-family:verdana;">Chewy molasses goodness!</span> <span style="font-family:verdana;"><br /><br />I also have been very busy working to set up a jewelry shop at etsy.com. My store features beaded jewelry and loose beads and is located: www.stasiatart.etsy.com</span> <span style="font-family:verdana;">You can see a sneak photo preview to the right of this post too.</span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-77534916254116313182008-03-06T20:17:00.000-08:002008-03-06T22:20:46.786-08:00Working up an Appetite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxl1cuXMk0ln6v4nW_WGJv5cTZIrhtPo4rfFaNpg4uUV3Zw_zYTOBeMUzMbKT2kqsc_Avg9oqgr1JlVgzuzHPU1fJISIbRWehCxmSCborZbTlSF0Z_fTGpBxC17l4_wcOlYVy8g/s1600-h/Snowshoeing+Group.jpg"><img id="BLOGGER_PHOTO_ID_5174874456428843202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxl1cuXMk0ln6v4nW_WGJv5cTZIrhtPo4rfFaNpg4uUV3Zw_zYTOBeMUzMbKT2kqsc_Avg9oqgr1JlVgzuzHPU1fJISIbRWehCxmSCborZbTlSF0Z_fTGpBxC17l4_wcOlYVy8g/s400/Snowshoeing+Group.jpg" border="0" /></a> <span style="font-family:lucida grande;">Jack and I spent a long weekend in Bend, Oregon recently. Our friends Tiffany and Ryan have access to a timeshare close to Mount Bachelor and they invited us to enjoy the snow with them. Ryan guided us up <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tumalo</span> Mountain on Friday on a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">shoe shoeing</span> adventure. There was more straight up to the route than I had bargained for, but the view from the top was well worth it.<br /><br /></span><div><div><div><span style="font-family:lucida grande;">Saturday was for snowboarding. Now, I was raised in Michigan, we had plenty of snow, but the slopes do not compare to what the West has to offer. So, I stayed at the timeshare to relax and...cook! I wanted to serve the snowboarders something savory and delicious after their long day on the mountain. I had the latest issue of Cooking Light with me </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0kcik-ekmXgvRWxl3PEmqnnMktbcQ81d_AVjOV5BcP-gyt_wRlE_pX5Ax3OnBfXCMfReRgo25eouddSrWJNVpfEOZH4oERvhi-FpSauYMoBaaioHshjD9FPkb3dTEZpuq2vsQA/s1600-h/Short+Ribs.jpg"><span style="font-family:lucida grande;"><img id="BLOGGER_PHOTO_ID_5174874997594722514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0kcik-ekmXgvRWxl3PEmqnnMktbcQ81d_AVjOV5BcP-gyt_wRlE_pX5Ax3OnBfXCMfReRgo25eouddSrWJNVpfEOZH4oERvhi-FpSauYMoBaaioHshjD9FPkb3dTEZpuq2vsQA/s320/Short+Ribs.jpg" border="0" /></span></a><span style="font-family:lucida grande;">and I noticed this recipe on the last page: </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1714552"><span style="font-family:lucida grande;">Cabernet-Braised Beef Short Ribs</span></a><span style="font-family:lucida grande;">. The 3 1/2 hours in the oven appealed to me because I wanted to spend this day to myself making a nice meal and<em> </em>taking it easy. The slow and low way of cooking is a favorite technique because you can't <em>help </em>but end up with tender pieces of meat when you're done. Also, you can never go wrong with a recipe that calls for wine; once that bottle has made its contribution to the recipe, what remains is fair game. </span></div><div></div><div><span style="font-family:lucida grande;"></span></div><div><span style="font-family:lucida grande;">I had never worked with short ribs before and was surprised to see how much they plumped up as they cooked. I served the ribs on a bed of egg noodles and we had asparagus with melted butter as a side. Asparagus is Jack's favorite vegetable and I am happy to see that it is coming back in season again--I love it too. I forgot to take pictures as I was cooking, so Tiffany was kind enough to model what was left. </span></div><br /><span style="font-family:lucida grande;"><img id="BLOGGER_PHOTO_ID_5174875328307204322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GrvkAfS4cwGWyE-AQMinxqYrv8oNDP4ajxtbyf0qCT0c2OUEftKjH_tHXGPsXWXwxSxZ5ouXZT37RTJTzVY53mwlP_axVLA58mfzTpwym2xRvrwfsgGdznZTDhePuT8ZEzZK6A/s320/Galette.jpg" border="0" /></span><span style="font-family:lucida grande;">For dessert I tried something that I've been meaning to make for a long time: </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630050"><span style="font-family:lucida grande;">an apple <span class="blsp-spelling-error" id="SPELLING_ERROR_2">galette</span></span></a><span style="font-family:lucida grande;">. This is a simple, rustic tart that is easy to make. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">absolutely</span> loved the smell of cooking apple slices in melted butter, that experience rates a close second to the view from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tumalo</span> Mountain. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Mmmm</span>.</span></div></div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-32283417953282509402007-11-06T19:08:00.000-08:002007-11-06T22:03:10.408-08:00Sometimes You Have to Look Below the SurfaceAt the end of October, The Splendid Table's weekly recipe, "Weeknight Kitchen", arrived in my inbox. In keeping with the fall season, a root vegetable was the focus. I had not yet tried one of these suggested recipes, but Celery Root Soup with Blue Cheese felt like the recipe to start with. I've never tasted celery root and I was up for trying something new. Also, when it comes to autumn, I find it hard to turn down food that celebrates this season. The recipe is from<a href="http://www.powells.com/biblio/1-9780670018352-0"> Cooking with Shelburne Farms</a>: Food and Stories from Vermont by Melissa Pasanen wit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeqaUxwSzkPSIdASMlGT8lJFnZxMUBPVlMFwoEYpjvcwBtsCULV27z4Nf8VWqENB-Y2nRGWRkrsgAs6pZaHHsUg7lgWoR2i4r-ld8y-9aPkmMydkdmTvaQGTBl2FI40sbeN1VcA/s1600-h/Celery+Root+soup+me.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeqaUxwSzkPSIdASMlGT8lJFnZxMUBPVlMFwoEYpjvcwBtsCULV27z4Nf8VWqENB-Y2nRGWRkrsgAs6pZaHHsUg7lgWoR2i4r-ld8y-9aPkmMydkdmTvaQGTBl2FI40sbeN1VcA/s400/Celery+Root+soup+me.jpg" alt="" id="BLOGGER_PHOTO_ID_5129970862518299874" border="0" /></a>h Rick Gencarelli.<br /><br />Finding a decent celery root took two tries and the price of $4.99 a pound gave me an appreciation for this ingredient before I even tasted it. The voice behind The Splendid Table, <a href="http://splendidtable.publicradio.org/about/lynne.html">Lynne Rossetto Kasper</a>, advised me to look for a root that is firm and as smooth as possible. She also recommended going with high quality blue cheese. I opted for a Pacific Northwest favorite: Gorgonzola.<br /><br /><a href="http://images.google.com/imgres?imgurl=http://images.jupiterimages.com/common/detail/50/22/23032250.jpg&imgrefurl=http://www.jupiterimages.com/itemDetail.aspx%3FitemID%3D23032250&h=250&w=198&sz=28&hl=en&start=3&sig2=MQ_awCbsvT6HGZAkrqDRtw&um=1&tbnid=RyLWE0xvHJHA3M:&tbnh=111&tbnw=88&ei=60oxR5eHJIvUgAOQy6yaAQ&prev=/images%3Fq%3DCelery%2Broot%26svnum%3D10%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN">Celery root</a> is a big, ugly bulbous root with smaller roots growing out of the bottom. Peeling it is not much different from peeling a potato, but eliminating the smaller roots felt a little counterintuitive. As I cut the small roots away, I began to worry about just how much weight I was losing and how the loss would affect the taste of the soup. I decided to add my flavorful cheese slowly and pressed forward. The rest of the directions were easy enough, I had to simmer the celery root in milk for about 30 minutes and then blend it with the cheese and chicken stock. Lemon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kuHObVhnzfC0TuFomKjB49fEaYbai-_5qf3xj1irluI00zWfzfL-mEvbCVNlJRE1EWUK3U5WT7OTKxjxcLqZ69m4XyqY-eEGsuHjRnLQWpUXlVSXgoT2dj_wX_frNXy89laqJw/s1600-h/Soup+Close+up.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kuHObVhnzfC0TuFomKjB49fEaYbai-_5qf3xj1irluI00zWfzfL-mEvbCVNlJRE1EWUK3U5WT7OTKxjxcLqZ69m4XyqY-eEGsuHjRnLQWpUXlVSXgoT2dj_wX_frNXy89laqJw/s200/Soup+Close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5129971257655291122" border="0" /></a> juice and a topping of crumbled cheese made the meal complete.<br /><br />I loved the earthiness of the delicate celery flavor and the cheese was a wonderful compliment. The taste of the soup ended with a little bitterness and it seemed a little dry. This wasn't so noticeable at first, but after a while I decided to add oyster crackers. I think that my bowl of soup would have made a better <span style="font-style: italic;">cup </span>of soup for me. I'm so glad I tried celery root an I would definitely try it again.Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com0tag:blogger.com,1999:blog-35280148.post-86265317815178657142007-10-24T19:46:00.001-07:002007-10-24T22:09:40.489-07:00It's Been a Long TimeIt's been an embarrassingly long time since I shared some thoughts on food. At the time of my last post, I think that spring was approaching and um, that is the time when the garden steals my attention. I grow crunchy snow peas before I prepare them and finally eat them. It's a very long process so you can understand just how busy I was. As spring turns to summer Jack conveniently becomes interested in grilling and I'm still gardening. Most of the time anyway. I don't think this excuse is panning out as well as I'd hoped. Uh, Let's move on.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMm0k7VO8Fp94gWpX3G3ndqcEn78XfurNO9ZMTTsLZ-XuQAcPQNTwO3tsSUJp8w1t7NQqQMzjlBOIhOIJLFDtVYOWccGAs3iRLOI-0W9_tsl96Rz4eVjyD5GirfW2GFXJ8ENQbWg/s1600-h/Whataburger.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMm0k7VO8Fp94gWpX3G3ndqcEn78XfurNO9ZMTTsLZ-XuQAcPQNTwO3tsSUJp8w1t7NQqQMzjlBOIhOIJLFDtVYOWccGAs3iRLOI-0W9_tsl96Rz4eVjyD5GirfW2GFXJ8ENQbWg/s320/Whataburger.jpg" alt="" id="BLOGGER_PHOTO_ID_5125131289074199714" border="0" /></a><br />September and October have been very interesting. I did a bit of traveling for work and had a few adventures in food. (I travel to schools to train teachers to use the program my company produces.) My boss accompanied me on my first trip. We spent two days in Lake Jackson, Texas, just south of Houston. The first night Janet and I ended up eating some classic fast food at <a href="http://www.whataburger.com/">Whataburger</a>. Their signature <a href="http://content.answers.com/main/content/wp/en/thumb/d/df/250px-Whataburger.jpeg">orange and white roof</a> had caught my eye from the airplane that morning and I was curious. The burgers were quite large as Janet demonstrates. They were also delicious with the fries following suit. We both easily recommend you try a Whataburge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_STG6DtvfDjiGUacqoWv5nzzTbdo_W0iXROA5KjieAoqADQWG_Q0dsOC3YO0eBvnvB0WUobIspUDGdBU7VJ_YZadN6PaoZfnb1TgkOQ759MviF3ZfaNMYEXeC_6_4eaHyRSBuw/s1600-h/Brians.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 324px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_STG6DtvfDjiGUacqoWv5nzzTbdo_W0iXROA5KjieAoqADQWG_Q0dsOC3YO0eBvnvB0WUobIspUDGdBU7VJ_YZadN6PaoZfnb1TgkOQ759MviF3ZfaNMYEXeC_6_4eaHyRSBuw/s320/Brians.jpg" alt="" id="BLOGGER_PHOTO_ID_5125131834535046322" border="0" /></a>r if given the chance.<br /><br />Janet and I are big fans of barbecue. Texas favors beef to pork and I was looking forward to tasting this approach. I asked an administrative assistant at the school for recommendations. I couldn't quite tell if she was amused or flattered by my request, but she lead us to the yummy Brian's BBQ. I love the old-school sign!! A large steer is located atop the roof above the entrance; it's very serious. The only beef item on the menu that day was <a href="http://en.wikipedia.org/wiki/Brisket">brisket</a>. The meat was tender and the sauce was sweet and vinegary. Good stuff, so<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdLbMN0kdilrZheONVJZNt5rV80kCg7ibRrVqCaDXYvCvNwUnGfOPG9gDg8gSITSbbPqUgEgOVmzPZBqryWukNGjHVapy5dKk-tw6cy_Lp61PuV5hVpUcNmRy7KVatb4Uakl4FA/s1600-h/Steer.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdLbMN0kdilrZheONVJZNt5rV80kCg7ibRrVqCaDXYvCvNwUnGfOPG9gDg8gSITSbbPqUgEgOVmzPZBqryWukNGjHVapy5dKk-tw6cy_Lp61PuV5hVpUcNmRy7KVatb4Uakl4FA/s200/Steer.jpg" alt="" id="BLOGGER_PHOTO_ID_5125132345636154578" border="0" /></a> good I kind of forgot what my sides were.<br /><br />It's late autumn now and this time of year puts me in the mood to cook and bake. Both kind of hit me at once, but don't fret, I can handle it. My Cooking Light magazines are thicker, stuffed with more recipes than usual to keep me inspired. Cooking Light isn't my only inspiration; tomorrow I plan to make <a href="http://images.jupiterimages.com/common/detail/95/06/23230695.jpg">Celery Root</a> Soup with Blue Cheese from <a href="http://www.powells.com/biblio/1-9780670018352-0">"Cooking with Shelburne Farms: Food and Stories from Vermont"</a> by Melissa Pasanen with Rick Gencarelli. This recipe came to me by way of an email subscription the radio show <a href="http://splendidtable.publicradio.org/">The Splendid Table</a> offers called Weeknight Kitchen. I hope I'll have time to write about it by the end of the weekend.Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com2tag:blogger.com,1999:blog-35280148.post-18906658458248850052007-02-22T21:07:00.000-08:002007-02-28T21:16:36.616-08:00Collard Greens Got Nothing On Me<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSHXJK760xF-BaIvr5rHNbnCoSoToy0W2tUi85iC6gpWpSH_la9UpT3ezAFum6dNIdCsKkjqfvAShzUajXrfqChi4W-HCKnEB9X5y3NrkjKtlMdurOdrnidBiXxXcHEUBb-0pNA/s1600-h/Collard.jpg"><img id="BLOGGER_PHOTO_ID_5036816586525475794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSHXJK760xF-BaIvr5rHNbnCoSoToy0W2tUi85iC6gpWpSH_la9UpT3ezAFum6dNIdCsKkjqfvAShzUajXrfqChi4W-HCKnEB9X5y3NrkjKtlMdurOdrnidBiXxXcHEUBb-0pNA/s400/Collard.jpg" border="0" /></a> Wednesday night was a fine night indeed, for it marked our third <a href="http://www.pioneerorganics.com/%28umjpwva50mvjqr3e0jv0fqmm%29/Default.aspx">Pioneer Organics</a> delivery. A new bin full of organic produce had been placed on our porch (perhaps by <a href="http://bfarber.com/screens/%5B3295%5DHoMM_V_1.jpg">magic farm elves</a>) while we were at work. The Friday before, I was looking at the list of food that Pioneer Organics had emailed to me with my studying-to-be-a-dietitian-friend Kathryn. The company sends a list of what they could deliver and the collard greens where intimidating me a little. I was considering striking them from the list and replacing them with the familiar spinach when Kathryn stepped up and encouraged me to try them. I believe her words were something like, "They're quite good!" Well it doesn't take much to sway me and I do like to try new things, so collard greens made the journey to our porch. But I didn't have a plan for them. Luckily Pioneer Organics supplies a few suggested recipes with each order. I made Greens with Roast Potatoes as a side dish to go with Oven Fried Chicken. Oh, the Parmesan and potatoes and collard greens smelled and tasted so wonderful together. Roasting really brings out flavors like no other technique.<br /><br /><span style="font-size:130%;">Greens with Roast Potatoes</span><br /><br /><br /><div>from Pioneer Organics<br />Servings: 4<br />Time: 1 hour<br />2 tablespoons extra virgin olive oil<br />½ onion, sliced into half moons<br />1 bunch collard greens, stems removed and cut into thin ribbons<br />water or vegetable stock<br />salt and freshly ground black pepper<br />1 pound Yukon gold potatoes, or red potatoes, cut into cubes<br />2 cloves garlic, minced<br />2 tomatoes,<br />diced red pepper flakes or cayenne pepper<br />½ cup freshly grated Parmesan cheese, or more (optional)<br /><br />Preheat oven to 425°F. In a large shallow saucepan, heat olive oil over medium high heat. Add onion and cook until it begins to soften. Add collard greens, water or vegetable stock--enough to come ½” up the side of the pan. Add a pinch of salt and black pepper. Stir, turn the heat down, and cover. Check periodically to make sure nothing is sticking, and that there is still a small amount of liquid in the pan. Cook for about 5 minutes. Place the potatoes in a roasting pan and drizzle with a light coating of olive oil and a sprinkle of salt and pepper. Cook in oven for 25 to 40 minutes, until almost soft. Remove potatoes from oven, and add cooked greens, garlic and tomatoes. Add red pepper flakes or cayenne pepper, if using. Toss to combine. Sprinkle Parmesan cheese over the top, if using. Turn oven down to 400°F. Return pan to oven and cook until cheese is melted and brown around the edges.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPXXtjtgU2dsumE9vhS5H2FWFSoIquweyWNoMCUijgDlF6G-2__QCIy-wQcmQ2iabRBLn5M2bwLlnNJV97Dqz8Nr6HY6gjeq5O0JyrAfLCZreTL_uEQLNpdL1sWj0bcYTBBX3Q/s1600-h/Collard2.jpg"><img id="BLOGGER_PHOTO_ID_5036807004453438402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPXXtjtgU2dsumE9vhS5H2FWFSoIquweyWNoMCUijgDlF6G-2__QCIy-wQcmQ2iabRBLn5M2bwLlnNJV97Dqz8Nr6HY6gjeq5O0JyrAfLCZreTL_uEQLNpdL1sWj0bcYTBBX3Q/s400/Collard2.jpg" border="0" /></a>I'm going to publish the Oven Fried Chicken recipe too. As far as I can tell, it's legal as long as credit is given. This has become a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">standard</span> in our household and it's just too good not to share.<br /><br /><span style="font-size:130%;">Oven-Fried Chicken</span><br />From Cooking Light<br /><br />1 cup low-fat buttermilk<br />2 large egg whites, beaten<br />1 cup all-purpose flour (about 4 1/2 ounces)<br />1/3 cup cornmeal<br />1 teaspoon salt, divided<br />3/4 teaspoon freshly ground black pepper<br />1/4 teaspoon ground red pepper<br />2 chicken breast halves, skinned (about 1 pound)<br />2 chicken thighs, skinned (about 1/2 pound)<br />2 chicken drumsticks, skinned (about 1/2 pound)<br />2 tablespoons canola oil<br />Cooking spray<br /><br />Preheat oven to 425°.<br /><br />Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.<br /><br />Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.<br /><br />Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)<br /><br />NUTRITION PER SERVING<br />CALORIES 450(28% from fat); FAT 13.8g (sat 2.5g,mono 6.1g,poly 3.6g); PROTEIN 43.5g; CHOLESTEROL 109mg; CALCIUM 88mg; SODIUM 803mg; FIBER 1.7g; IRON 3.2mg; CARBOHYDRATE 35.3g</div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVFStrrUD_9dsxt9h_EZLm5whjI47Cod7UOR9rp3eEVwXVbYNofa2Tzo2bQlpopMeQhZOuMJ0albb3LavkuWwGXkn67qPMqwjzWpwhFXjsI962x4pbtebDHH_uofeA7Kl9gECkA/s1600-h/Collard1.jpg"><img id="BLOGGER_PHOTO_ID_5036819863585522674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVFStrrUD_9dsxt9h_EZLm5whjI47Cod7UOR9rp3eEVwXVbYNofa2Tzo2bQlpopMeQhZOuMJ0albb3LavkuWwGXkn67qPMqwjzWpwhFXjsI962x4pbtebDHH_uofeA7Kl9gECkA/s200/Collard1.jpg" border="0" /></a>In non-related news, I spent my 30<span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span> Birthday at the <a href="http://www.gardenshow.com/seattle/index/index.asp">Northwest Flower and Garden Show</a>. It was super-fantastic! In the interest of comfortable gardening <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">footwear</span> I bought a pair of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">crocs</span>. Jack made me promise to never wear them in public. Not a problem. They're great for all the standing that cooking requires. The photo features my favorite comfy P.J.s. (Thanks mom)</p></div></div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com5tag:blogger.com,1999:blog-35280148.post-71749327436645558732007-02-06T11:51:00.000-08:002007-02-06T12:36:21.355-08:00Picture PostI have not done any noteworthy cooking this past week, but I do have a handful of fun pictures from the past few months. I made some treats for Annabelle from, <a href="http://www.powells.com/biblio/1-9780764597732-0">"The Ultimate Dog Treat Cookbook"</a> by Liz <span class="blsp-spelling-error" id="SPELLING_ERROR_0" onclick="BLOG_clickHandler(this)">Palika</span>. Annabelle scafed down the Crispy Cheese Circles from page 38.<br /><br /><div><div><div><img id="BLOGGER_PHOTO_ID_5028518562480233410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GABSYt4ss0gjPxiS-sh7zqoOtxdXD9Xfy03s_ZLZgNkhWmaImAojCKnPxhIB2Fn-uyAuISg9ADMG8oT9iYDfS1uft3Fquy6UzwaDNYYUEN5lE2iWwUi8bhRYWB7qr2BT8fDN9A/s400/Dog+at+bowl.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5028518751458794450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg4O-2-lENUbW16_nVfdpIp6kenFEjIjf3VR9Cb_C9-coPyMU7prE5765WGOmzM93Uft-8zgWTapdQk2uxaLNZSPOX9Ye2t90dO_oqBbZXvcaP7eZH-DjcnX5UrVzZtwiBuTppg/s400/Dog+w+treat.jpg" border="0" />Sometime in December, I made my first yeast bread. It was a rustic loaf of rosemary <span class="blsp-spelling-error" id="SPELLING_ERROR_1" onclick="BLOG_clickHandler(this)">focaccia</span>. I took the opportunity to tame a tiny section of our rosemary bush from the front garden. I should look up more recipes that use rosemary, my supply is quite healthy. Jack and I enjoyed the bread with sun-dried tomato olive oil. (Red wine too.) The saltiness on top of the bread is wonderful!</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5028521070741134306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNe5HcCZE0dEw32YsxnKHYNdfv3ceS4hGfxiWJ7lm_B3Yj9VdIb3_EqyDq_-KaSyMSkQ8vc_zvystftwaoFsv6qAi1EeyBNNeoRuYF1tnHAe66XDqWM45AvcBABkx65mhhUeIRA/s400/Focaccia.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5028521830950345730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4K46AU1pYkg2KgFcHsdpcfGT-LNR9f9K6lu3ErqLXi4-tDLRnXatKTTh4XLWrXxjgDk8QhlXDBCbvAOa7VYF9xEyUQiijl_gpS-6-zsxksVmDb6QAuwvI-xR68-k_D91-pw7gQ/s400/Jack+w+Focaccia.jpg" border="0" /> <div></div><div> </div></div></div></div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-5418131355378731532007-01-28T11:03:00.000-08:002007-01-28T13:08:20.118-08:00Sunny Morning<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYWzm3I7bdqyZftDa9VScXbrhsyTyetDBTZN7TsHc8VbbZNDuOJP-GaJuMVl0O0uw8mo-cwl-9GpIseAV_ispwfx7ptKphowqamfhQkKlcqvKaeJKfsAcn8y6NEPQnFshwwIb7Q/s1600-h/Suuny+Winter+Day.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYWzm3I7bdqyZftDa9VScXbrhsyTyetDBTZN7TsHc8VbbZNDuOJP-GaJuMVl0O0uw8mo-cwl-9GpIseAV_ispwfx7ptKphowqamfhQkKlcqvKaeJKfsAcn8y6NEPQnFshwwIb7Q/s400/Suuny+Winter+Day.jpg" alt="" id="BLOGGER_PHOTO_ID_5025161878839514658" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Seattle is enjoying its first sunny weekend in a long time! There is new growth on the <a href="http://www.marmalade.ca/archives/paperwhite.jpg">paperwhite</a> bulb I planted in early January. It feels like spring might just be around the corner, for this weekend anyway. I have recently bought another container for planting some <a href="http://www.cambridge2000.com/gallery/html/P3205552.html">hyacinths</a> once they become available. Last year I fell in love with their scent. It started with one perfuming the kitchen and when that faded, I replaced it. I ended up purchasing three in succession. Those bulbs are in the yard now. Hopefully, they will visit us again this spring.<br /><br />Saturday morning Jack woke up with the cough he has had for about a week now. Enough was enough, he was ready to go to the doctor. I made arrangements and then started thinking about breakfast. We had just over an hour before the appointment. Hmmmm... I have really been into grapefruit lately. I recently picked up the February edition of "<a href="http://www.eatingwell.com/">Eating Well</a>". There is a whole section on citrus; savory and sweet. I decided to make Jack and I the dessert "Grapefruit Brulee"(p. 57) for a quick breakfast before his trip to the doctor. You may think that I am quite daring to attempt a brulee in a short amount of time. You may also think I am a little silly for serving a dessert for breakfast. Fear not. Although I respect the magazine, I think "brulee" was used loosely and this is a dessert on a diet.<br /><br /><span style="font-size:180%;">Grapefruit Brulee</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Gd-yXo1rf4A6ct09eg4mrRBF9byrly8skZDw2I2hJQPtJPWF9kDRfZR6CMyAdV9LU4eaDJr4c6RD1MKxlnRv0pErRg215Yb_OONVXVN_LLnpydP4Gsx-hpW1RNMPO3MmacsUA/s1600-h/Grapefruit+Brulee.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Gd-yXo1rf4A6ct09eg4mrRBF9byrly8skZDw2I2hJQPtJPWF9kDRfZR6CMyAdV9LU4eaDJr4c6RD1MKxlnRv0pErRg215Yb_OONVXVN_LLnpydP4Gsx-hpW1RNMPO3MmacsUA/s400/Grapefruit+Brulee.jpg" alt="" id="BLOGGER_PHOTO_ID_5025169897543456306" border="0" /></a><br />"Eating Well" Feb 2007<br /><a href="http://www.amazon.com/Ultimate-Cook-Book-Recipes-Thousands/dp/0060833831/sr=1-1/qid=1170015151/ref=pd_bbs_sr_1/105-5175636-3018053?ie=UTF8&s=books">Bruce Weinstein & Mark Scarbrough</a><br /><br />3 large pink or ruby-red grapefruits<br />6 tablespoons packed dark brown sugar<br />1 tablespoon of butter, cut into tiny pieces<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon freshly grated nutmeg<br /><br />1. Position oven rack about 5 inches from broiler; preheat broiler<br />2. Slice the stem end and opposite end off each grape fruit. Stand the grape fruit, one cut end down, on a work surface. Cut off the rind and pith with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about a half inch thick, by making slices parallel to the ones you made on the top and bottom.<br />3. Place the slices in a large baking pan in a single layer. Top each with 1 1/2 teaspoons brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.<br />4. Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juices over each serving.<br /><br />MAKES 6 SERVINGS, 2 SLICES EACH<br /><br />Jack found a warm grapefruit to be a little odd. He wondered if he might like it better cold. I, on the other hand, loved this dish. The membranes around each section of the fruit take a little navigating, but it's worth it. The butter, cinnamon, nutmeg, and sugar go nicely with the tart, sour grapefruit.<br /><br />The doctor said Jack had a cold that was heavy on the cough. Maybe the vitamin C from breakfast will help him out. I guess I should take a look at some chicken soup recipes next.Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com1tag:blogger.com,1999:blog-35280148.post-51306519313220757992007-01-20T10:29:00.000-08:002007-01-20T13:54:23.867-08:00Arsenal of Family RecipesLast week Jack had a brilliant idea. He employed his love of cooking breakfast to host a pancake playoff breakfast last Sunday. Eleven of us gathered around the television to watch a very close game in which our charismatic Seahawks lost to the Chicago Bears. Yes, I did use the term "charismatic"to describe a pro football team. We've got nice guys Josh Brown, Matt Hasselbeck, and Shaun Alexander. In fact, once you've seen <a href="http://espn-att.starwave.com/media/nfl/2006/0306/photo/a_alexander_195.jpg">Shaun Alexander's smile</a>, you'll realize there's no argument. Ah, I digress. What to do when your team must exit the playoffs? Employ your best emotional eating techniques and enjoy the food. My humble opinion tells me there is no better way to get over that 49 yard field goal in sudden death overtime, making the score 27-24. Jack's blueberry pancakes were in our bellies to aid in adjusting to the end of the season.<br />For my part, I sought out my best Midwest brunch recipes; Cheese Strata and Sticky Buns. I usually try to eat healthy, but I bring out these recipes for special get-togethers and holidays just as my extended family does. When you're part of a 20-member, Midwest family with German-Catholic roots you can expect congregating for nearly every birthday and first communion. This presents many opportunities for testing recipes on a broad range of tastes and ages. Winners will emerge. Since I've moved to the West coast, my mother has been supplying me with hand written or typed instructions for the tried and true, the food of my memories.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cheese Strata </span></span><br /><span style="font-size:85%;"> Grandma Lucile Bohr<br /><br /></span>1/2 cup Margarine or butter<br />10 - 12 Slices of bread, trim crusts and cut/tear into cubes<br />1 cup Crab meat, canned or frozen, drained<br />1/2 cup Old English cheese, cut into cubes (I doubted this cheese could be found in Seattle, so I used the almighty Cheddar)<br />4oz of Canned or fresh mushrooms<br />5 Eggs<br />2 cups of milk<br />Salt, pepper, dry mustard, red pepper (I guessed a teaspoon of the first 3, & a conservative 1/2 teaspoon of the red pepper)<br />I added cubed red bell pepper (1 small pepper)<br /><br />Melt butter in a 9 x 13" pan. Put half of bread cubes and cheese cubes in pan. Sprinkle crab meat and mushrooms over top. make another layer of bread and cheese cubes. Combine eggs, milk, and seasonings; pour over all. Let stand overnight in fridge. Bake at 350 about 1 hour. Serves 8 to 10.<br /><br />For variation in tastes and budget, try substituting ham, chipped beef, tuna, shrimp, or lobster for crab.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd04Z2i0zBx2vibHVod1Szg4I0yNAu1tMnDVUiLPKuA18mCXGJlfkrSjNuQtbcpJ8eL43lNvOIIsmMkQR6xO3HWPFwOFwGYxNDPuqF4xVBynEZaiW_Qac7WCCURQ3_43lNQqXICg/s1600-h/Family+recipes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd04Z2i0zBx2vibHVod1Szg4I0yNAu1tMnDVUiLPKuA18mCXGJlfkrSjNuQtbcpJ8eL43lNvOIIsmMkQR6xO3HWPFwOFwGYxNDPuqF4xVBynEZaiW_Qac7WCCURQ3_43lNQqXICg/s400/Family+recipes.jpg" alt="" id="BLOGGER_PHOTO_ID_5022234094123111938" border="0" /></a><br /><span style="font-size:130%;">Sticky Buns<br /></span><span style="font-size:85%;">Kris Bauman<br /><br /><span style="font-size:100%;">2 dozen Frozen dinner rolls<br />1 tsp Cinnamon<br />1 cup Nuts<br />1/2 cup Brown sugar<br />1/2 cup Sugar<br />1 (3.5 oz) box Butterscotch pudding (not instant)<br />1/2 stick Butter<br /><br />Grease a 9 x 13" pan well. Melt butter and brown sugar together and spread on bottom of pan. Sprinkle nuts, then dry pudding mix. Mix white sugar and cinnamon together and sprinkle on top of mixture in pan. Place dinner rolls in pan. Cover with foil and let stand in a warm place overnight.<br />Bake uncovered, at 350 four about 30 minutes. Invert on plate immediately.<br /><br /></span></span>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com3tag:blogger.com,1999:blog-35280148.post-15532681668741804442007-01-01T15:57:00.000-08:002007-01-01T16:21:50.984-08:00Holiday PicturesThis is a quick pictorial post.<br /><br /><br /><div><div><div></div><img id="BLOGGER_PHOTO_ID_5015217695663731618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq-mDdV0a4gABO-aSoonUkCls1jq4QkfbshBpCIg9y6zdaVJvdNyUS33NaJZrc_gAMbmbotRt_vzJPe2itdIJ2zqjaOm3VoLfGPg7950j4x0hFNtEWo1IAVs4mjrAYyn-YBhITQ/s400/Snowman+Spread.jpg" border="0" /> Christmas Eve a Karen's. This was her yummy crab cheese dip with a cute presentation.<br /><img id="BLOGGER_PHOTO_ID_5015217944771834802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tUIwr8coLuAGG052ZKWuxY9UJp4kgiqGnVn6WIw0y4kQlDX9J_2qZBCCcYc0S09Rjv_bgN29svkuiENNkrvhAQo2Z6ee7mN9JqVUFandkZO_PgZrTlra82qZC51SfbhjUuHmJw/s400/A+and+Beef+Roast.jpg" border="0" /> <div>Me cooking Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing from the Cook's Illustrated December 2006 issue. </div><br /><img id="BLOGGER_PHOTO_ID_5015220908299269090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM5JVFhTNfxPWK1HCTOBVOeGaQzbZ3PKCs-0nDdpmRONsPJI50tdDpNtmwW1NM6N4hFMV8J0A5T6aL63_F3yk-zaFGBezRvXHWnBSYDWNK69q53uuk_DlGhJBySiTHh91_ZcfIQ/s400/Beef+Roast.jpg" border="0" /> <div></div><div>There' s some spinach in there too.</div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5015220246874305474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpRRWTn8vNviKUkbjv93-szENFRv4Yxja5EDySr0FCcXxPZBAT_cmtZCip3gMRVvfb2-7EqRnrepRimDXDJBfy7OM8CAhDipqbhvSDNNYowr364sRba_cLO0Va7V2ZOUjILDoyw/s400/Annabelle+goes+for+Bone.jpg" border="0" /> <div>A silly picture Annabelle going for a gift bone. Thanks mom and dad!</div><div></div><div></div></div></div>Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com0tag:blogger.com,1999:blog-35280148.post-69141678688021613862007-01-01T13:52:00.000-08:002007-01-01T15:41:55.698-08:00Getting Steamy in the KitchenI am back after a long absence - whew! There were the holidays of course and a new job before that. I have been cooking all along, but not from the "Asian" cookbook. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXhn7PYGjS2T6wdcv_hxX9eWNMhQBD2m6kuEJAou59wPPBYaGZ5t2YUhSm_LOqIt78yuANCvo9dTohL10TknK4lVm0A-hP8h2WGdRj017gyTVYfqfMwegb6yf3bgGCH4Yxhz79Q/s1600-h/Halibut+023.jpg"><img id="BLOGGER_PHOTO_ID_5015210157996127106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXhn7PYGjS2T6wdcv_hxX9eWNMhQBD2m6kuEJAou59wPPBYaGZ5t2YUhSm_LOqIt78yuANCvo9dTohL10TknK4lVm0A-hP8h2WGdRj017gyTVYfqfMwegb6yf3bgGCH4Yxhz79Q/s200/Halibut+023.jpg" border="0" /></a>It's time to get back into the fish sauce and garlic. In November, I made "Steamed Fish and Green Onions with Ginger" from page 58. My mouth still waters when I remember this meal. We splurged on the fish; halibut for $15.99 a pound - oh, but it was worth it. To me, halibut tastes buttery, yet clean, almost crisp. It has a refreshing quality to it that makes me feel a little healthier for eating it. The ginger and green onion flavors in the sauce add to that satisfying, yet healthy experience. This kind of meal is great after a few nights of heavy eats. In the past, Jack and I have made a tofu udon noodle dish with ginger, garlic and green tea leaves used like a spice when we feel like we need a "cleansing". I can add this recipe to that category.<br />I had a certain challenge as I prepared this meal. The fish is mean to to be steamed in a <a href="http://importfood.com/media/cwbs1201.jpg">bamboo steamer</a>. I have admired bamboo steamers from afar. I used to eat <a href="http://images.google.com/imgres?imgurl=http://static.flickr.com/77/186249919_9304923dc5_m.jpg&imgrefurl=http://www.flickr.com/photos/selva/&amp;amp;amp;amp;amp;h=240&w=160&sz=14&hl=en&sig2=XNrsaDcrAC1QG8xVrM-lEA&start=39&amp;amp;amp;amp;amp;tbnid=eTkECyVDbo81_M:&tbnh=110&tbnw=73&ei=gpmZRaHHL5G2rAPay9zyDg&prev=/images%3Fq%3Dbamboo%2Bsteamer%26start%3D20%26ndsp%3D20%26svnum%3D10%26hl%3Den%26lr%3D%26rls%3DGGLG,GGLG:2005-43,GGLG:en%26sa%3DN">dim sum </a>at <a href="http://www.pikeplacemarket.org/frameset.asp?flash=true">Pike's Market </a>on my lunch break when I worked downtown. The vendor had large bamboo steamers for the steamed<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOoW_-6dwBsXVEvIyEdx1XFYlXMpBXjphRN2T6OxeXJ68rstyKBJrD1xN7SYpNZ0sByTybfbPET4P_u0zwa06fBSuerC4_Alox_JOgDzVccuJulSJkEAe3Y8l10unTGWu55-FGw/s1600-h/Halibut+Steaming.jpg"><img id="BLOGGER_PHOTO_ID_5015210364154557330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOoW_-6dwBsXVEvIyEdx1XFYlXMpBXjphRN2T6OxeXJ68rstyKBJrD1xN7SYpNZ0sByTybfbPET4P_u0zwa06fBSuerC4_Alox_JOgDzVccuJulSJkEAe3Y8l10unTGWu55-FGw/s200/Halibut+Steaming.jpg" border="0" /></a> meat-filled dumplings and buns. My Christmas list and time constraints did not allow me to buy one before making this meal. Our limited storage in the kitchen makes me hesitate as well. Anyway, I had to come up with a makeshift version of the traditional steamer. I filled my stir-fry pan with a bit of water and placed a metal steamer in the pan. The fish is instructed to be placed on top of a bed of green onions on a plate. The bed of green onions was simple, but what a way to add flavor! I placed the plate on the metal steamer and covered the setup with a frying pan. I believe this will be the closest to mechanical engineering that I will ever get.Anastasiahttp://www.blogger.com/profile/13645940322570017749noreply@blogger.com0