tag:blogger.com,1999:blog-76789245129191230882024-03-19T10:43:07.399-07:00Feed me, Danielle!Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7678924512919123088.post-4408181040484924542013-05-22T21:22:00.000-07:002013-05-22T21:22:41.004-07:00Black Bean Quinoa Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlq5ARj9CdZQq7fp4-jqzti7yd-jX1FsA_VIHUfnXx10gnou-RbLu7DZseniFcDKt_ZomhrU6xkVxY2frvOcji9e6s7gr4wOCktLbp88XliEVpfcKkgaaGVtrPETV8ntoQ7HgRXv3saT2/s1600/photo-130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlq5ARj9CdZQq7fp4-jqzti7yd-jX1FsA_VIHUfnXx10gnou-RbLu7DZseniFcDKt_ZomhrU6xkVxY2frvOcji9e6s7gr4wOCktLbp88XliEVpfcKkgaaGVtrPETV8ntoQ7HgRXv3saT2/s1600/photo-130.JPG" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, I went to the doctor not too long ago. I was sitting in her cold, tiny office, and she was looking at me strange and asked how old I was. I told her I was 23. She asked "so why do you have high cholesterol?" </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Um, I didn't know that.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then she proceeded to tell me I have high cholesterol.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">That seemed out of order slightly.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It runs in my family (thanks dad!) so now I have to be very very careful about what I eat.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You all know what that means.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Goodbye french food! My absolute favorite thing to cook. All in it's savory, buttery, fancy deliciousness. Julia Child, what have you done to me? I thought we were friends!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to eat healthy, I do. But nothing really compares to Beouf Bourguignon, Coq Au Vin, Tatins, or Crêpes, right!? Nothing. So much butter. And if you asked Paula Deen, we all know that butter equals happiness. And if you ask all my friends, they will tell you I put butter in almost everything.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What I am trying to say is you're going to be seeing a lot more healthy recipes on here from now on.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was looking for a meat free chili recently, and I came across an idea for a quinoa chili. I figured I had enough random things lying around to throw something together, and when I did, I can honestly say it was magical. Im serious, this came out really, <i>really</i> good. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And it's packed full of healthy things like beans, grains, and vegetables. It has a nice hint of spice, but not overly so. It has a lovely southwestern flavor and filled with eye pleasing colors of red, green, yellow.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup quinoa</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cayenne pepper </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon chili powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cumin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon taco seasoning</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 green bell pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 red bell pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 onion</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 green chilies</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 can crushed tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 can black beans</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup corn</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Begin by taking 1 cup of quinoa and adding it to the pan with 2 cups of water. Heat on medium heat while stirring every so often until all water is absorbed, and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD1X7x4OJaIIpr0fS9hGo6jeACRVYZawDIhAn49emuMghJYDXpz2_MpC8hqL5xoLeZ1zg6Y52kFc4hst1VJlhxrAOAkHe6oWFnne9mtkR0rnqjVH-UDYFGftLNWRVRQp1xp5Sa66tV3-w/s1600/photo-131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD1X7x4OJaIIpr0fS9hGo6jeACRVYZawDIhAn49emuMghJYDXpz2_MpC8hqL5xoLeZ1zg6Y52kFc4hst1VJlhxrAOAkHe6oWFnne9mtkR0rnqjVH-UDYFGftLNWRVRQp1xp5Sa66tV3-w/s1600/photo-131.JPG" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dice up onion, and both pepper and add to pan with olive oil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6nKBe0JdNAvpfgOd5hPA2ruGEUzhw8U0FvOAG4Ik_7DAMJbsERy19O6RJ3QlgxLfCvhizGYu8Ipz6oTxEiFnRtjLBdBwwZNEgGxFamE1zqt68qcOym4IYD7doI_EwiVj7zk-iu8KqebX/s1600/photo-133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6nKBe0JdNAvpfgOd5hPA2ruGEUzhw8U0FvOAG4Ik_7DAMJbsERy19O6RJ3QlgxLfCvhizGYu8Ipz6oTxEiFnRtjLBdBwwZNEgGxFamE1zqt68qcOym4IYD7doI_EwiVj7zk-iu8KqebX/s1600/photo-133.JPG" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sautee on medium heat until soft, and add spices as well as salt to taste.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0IgWv4-dOTwAAQ7hqimjv0fihfo2c-Uv2E_THYshtDSEgdJG03LO9eC1IIS8HTN19eLedwKuoBQWB7vuRSjeIFJxtipWdCPpMGWoLDA9FXOW5ToVcHIm-1idEjqMg4zsw5BP59S66zuS/s1600/photo-134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0IgWv4-dOTwAAQ7hqimjv0fihfo2c-Uv2E_THYshtDSEgdJG03LO9eC1IIS8HTN19eLedwKuoBQWB7vuRSjeIFJxtipWdCPpMGWoLDA9FXOW5ToVcHIm-1idEjqMg4zsw5BP59S66zuS/s1600/photo-134.JPG" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add can of crushed tomatoes and can of black beans to pan, as well as the reserved quinoa. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rz_GAf3AIKH5nh5p96GBIvLgJZ25TvcEM_AEo8N6fp3vbJnP20HdHVctDjgN512hcuz-9eG1DayfoZcEaD4wH5XfBz8C1vU79445zPOLmpOc1U-_6KQKoeQuHX3L4ouLSY4qvomMdIQO/s1600/photo-135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rz_GAf3AIKH5nh5p96GBIvLgJZ25TvcEM_AEo8N6fp3vbJnP20HdHVctDjgN512hcuz-9eG1DayfoZcEaD4wH5XfBz8C1vU79445zPOLmpOc1U-_6KQKoeQuHX3L4ouLSY4qvomMdIQO/s1600/photo-135.JPG" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add diced green chills and corn.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let simmer for 15 minutes, until the liquid has mostly combined, and serve. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-88183902504355142272013-04-24T21:21:00.000-07:002013-04-24T21:27:21.106-07:00Apple Tatin <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8PsaV0odCmw-fcAQPao1ICrsnAMLVmXRbmaZPgwJkdtF-l_4FM9AIDbTJdcbSXL9XZ6ZNNeppQr0-cBos6t1dAzRWJYMl5Ag3LhXUHDtCH83r5YWEiGveKDP-P0ilek-nmkwABXFsI6w/s1600/photo-121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8PsaV0odCmw-fcAQPao1ICrsnAMLVmXRbmaZPgwJkdtF-l_4FM9AIDbTJdcbSXL9XZ6ZNNeppQr0-cBos6t1dAzRWJYMl5Ag3LhXUHDtCH83r5YWEiGveKDP-P0ilek-nmkwABXFsI6w/s320/photo-121.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I've never made a tatin but I have always wanted to. I had a few friends over for dinner last night, and they joke that I only cook non-American food, or mainly French food, so I set out to prove them wrong and made chili. Aha! Can't make fun of me now, can they? Then I realized, I need to make dessert and I had all the things for a tatin (they always also joke that I never have ingredients on hand and make constant runs to the store) so that's what I made. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I realized it was French and my whole point was ruined.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Darn it!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A tarte tatin is is a tart that is baked upside down, with caramel. It was created in the late 1800's in France by the Tatin sisters. There are many rumors as to how exactly a tatin came about, but it is said that one of the sisters made an error while baking a tart and just went with it, and served it to the guests anyway, and it was very well received. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tatins are usually made with apples, traditionally, but also are delicious with pears, peaches, pineapple, cherries, etc. Possibilities are endless. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u><br /></u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Six tablespoons butter plus extra for greasing pan</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 apples cut into 12 slices (or more)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups granulated sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 extra large eggs at room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sour cream</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon grated lemon zest</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">confectioners sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start by peeling & cutting your apples into 12 pieces and rearrange in a very well buttered cake pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZuQS3fvmk_nyyWT7rpcQCsYDdJMD_Ine0ttb7kNk6_DDXsgi7rYPc0SWJ0bJQSJSrBHIn7NzvqxyY_SZA2n-uVIUwO6IN7B4MXz3yO-UcBeSFh36iVOkOUyvaP9br6ZFSBSbnlsoJ14A/s1600/photo-122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZuQS3fvmk_nyyWT7rpcQCsYDdJMD_Ine0ttb7kNk6_DDXsgi7rYPc0SWJ0bJQSJSrBHIn7NzvqxyY_SZA2n-uVIUwO6IN7B4MXz3yO-UcBeSFh36iVOkOUyvaP9br6ZFSBSbnlsoJ14A/s320/photo-122.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take out a saucepan and add 3/4 cup sugar and 3/4 cup of water over high heat, let caramelize until a light amber color. Remove from heat and pour evenly over apples. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr_-6_YRuJUqMGtDgnkmRcrkpKD8-pp1-9hn6Z-LQcZpTvd-EN35XQfXpTERU5SCFaMppmDeHt34mEElt2Kp91zuR74-dlFfXuTOfTSufOY8HGoCcUFtR5f7kZ6Ly-6oakUvsoC4BBAbG/s1600/photo-125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr_-6_YRuJUqMGtDgnkmRcrkpKD8-pp1-9hn6Z-LQcZpTvd-EN35XQfXpTERU5SCFaMppmDeHt34mEElt2Kp91zuR74-dlFfXuTOfTSufOY8HGoCcUFtR5f7kZ6Ly-6oakUvsoC4BBAbG/s320/photo-125.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In an electric mixer, add 6 tablespoons of butter and 1 cup of sugar and beat until creamy. Add in one egg at a time, followed by sour cream, lemon zest and vanilla.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take separate bowl and add flour, baking soda, and salt and sift. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add to electric mixer until blended. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour batter over apples.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H95RBcJucDsmjvYlG7IhWlFjG8C9WnBkk-0k6IIBPUpFvIyLDokHJPkAWnzY8U0crxTixEcaTB-OPzHHWV-8L64Yjlp4LIdogWrf2DrN74xh3v3908bzwq1p8piXGPCIr9DKQ71lyi4M/s1600/photo-124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H95RBcJucDsmjvYlG7IhWlFjG8C9WnBkk-0k6IIBPUpFvIyLDokHJPkAWnzY8U0crxTixEcaTB-OPzHHWV-8L64Yjlp4LIdogWrf2DrN74xh3v3908bzwq1p8piXGPCIr9DKQ71lyi4M/s320/photo-124.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 for 30 to 40 minutes until it comes out clean with a toothpick or knife.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-21068865335123158842013-03-30T22:30:00.002-07:002013-03-30T22:30:57.831-07:00Sausage Gravy <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlwXRZoUJOpmAAM2NfDih2KiOik6-VnwPd7LlXyLcn1EFK6Xd0vkbewWWkQhMqjLYmciunaX5v_CFHBXCeIIqH1WoFsoB9QFOVhVbefzWCmrBZ9iDVHQkqnA2KHho0l02iKcsD1QYiV8V/s1600/88a79e6499c211e2b5c422000a1f9a53_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlwXRZoUJOpmAAM2NfDih2KiOik6-VnwPd7LlXyLcn1EFK6Xd0vkbewWWkQhMqjLYmciunaX5v_CFHBXCeIIqH1WoFsoB9QFOVhVbefzWCmrBZ9iDVHQkqnA2KHho0l02iKcsD1QYiV8V/s1600/88a79e6499c211e2b5c422000a1f9a53_6.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, my four year marriage anniversary is on Wednesday. When I was 16 years old, I met my now husband, and at 18 we were married. Now I am almost 23, with two little girls, and ver in love with my husband. Every day I fall more and more in love with him and I often wonder how I got so lucky. I try to show him daily that I love him, and I often just do what I know how to do best: cook for him.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tonight he worked a really, really long day, and he came home tired and hungry. I know one of his favorite breakfast meals is biscuits and gravy, and I often like to surprise him with breakfast for dinner, so that's exactly what I made him tonight.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I often enjoy a sweet breakfast like french toast or pancakes, but nothing compares to delicious biscuits and gravy. It's so comforting, homey. It feels familiar. That's what you want on days where you work really late. You want to come home to something familiar and comforting. Not only does Shane get to come home to 3 smiling ladies, he also came home to a hot plate of biscuits, gravy, and eggs. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'll warn you, this meal is not good for you. But, once in a while it's nice to treat yourself. Right? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is the kind of breakfast you can whip up in 10 minutes. Before learning to make sausage gravy, I thought it was probably pretty difficult and was surprised when I found it out was simply 4 steps. Easy enough right? Sometimes I make my own drop biscuits to pair with it, but tonight for sake of a fast meal for this hungry husband, I just used grand's biscuits. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recpe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jimmy Deans ground breakfast sausage</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">just under 1/2 cup flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 stick butter</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups whole milk</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Begin by browning your sausage. When browned, add a stick of butter and melt. When melted, add your flour and stir. Make sure this is well stirred and cooked so you don't end up with that raw yucky flour taste. When combined, add your milk and let bubble on the stove until it begins to thicken. When thickened, add salt and pepper to taste. (Usually sausage gravy is heavy on the pepper but use to your liking!)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Simple, right? Enjoy! </span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com2tag:blogger.com,1999:blog-7678924512919123088.post-20186806665310211772013-03-28T18:01:00.002-07:002013-03-28T20:55:55.853-07:00Lemon Cream Asparagus Mushroom Risotto<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The first thing I ever cooked in my life was risotto. I think I was about 11 and my mom asked if I wanted to help with dinner, and we were having risotto. I remember thinking how easy it was, my job was the stirrer. The first meal my daughter ever cooked was today, and it was risotto. How special is that? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJwnAalWlLDxQ6zUtx0vLXIURilE-H-pHNffKRjvnNQWxxrpVjHbSwexDCuzhHymLBBK5IuXJPYx5bWAt9vA3DuFK4p81pWkiUpqg407VXhJAIe7wOpSayqPPipU7CoabcjP8RHlsBn_w/s1600/photo-91.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJwnAalWlLDxQ6zUtx0vLXIURilE-H-pHNffKRjvnNQWxxrpVjHbSwexDCuzhHymLBBK5IuXJPYx5bWAt9vA3DuFK4p81pWkiUpqg407VXhJAIe7wOpSayqPPipU7CoabcjP8RHlsBn_w/s320/photo-91.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">She took the asparagus and mushroom out of the fridge of me, stirred the veggies (the oven wasn't on, but I wanted her to feel like she was really helping here), measured out the rice as well. She had a ball. She said she felt like a princess. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of my favorite meals is risottos. If I am at a restaurant I have a really hard time <i>not</i> ordering risotto. I find that it's really expensive at places...where at home, it's actually very inexpensive.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You'll need to exclusively use arborio rice, which is a short grained italian rice. It expands a lot and contains a high amount of starch so it creams well.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 cups chicken broth</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups arborio rice</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 lemos</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 onion</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">bunch of asparagus</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">mushrooms</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">half and half </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white wine</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup parm cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dice onions and asparagus. Heat a pan with olive oil and add vegetables. Sautee until soft. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add a second pan with olive oil and heat. When heated, add your two cups of rice and stir until slightly golden.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, you want to add 1 cup of chicken broth. Stir in chicken broth until absorbed, and add another cup. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrT9l9JIVeggKf9rPiEzEmxO0GpcxxbwhTV6GjEEHdKDqQuLOmfkzZXYF1L8lpRL1n6FeAUGcz46rq4dP3rKBoND3VkRsIZLlJ2Yvfn32qBMhc3NyNyEME6A0m-oBWrRWbsof7CPlP4aX/s1600/photo-94.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrT9l9JIVeggKf9rPiEzEmxO0GpcxxbwhTV6GjEEHdKDqQuLOmfkzZXYF1L8lpRL1n6FeAUGcz46rq4dP3rKBoND3VkRsIZLlJ2Yvfn32qBMhc3NyNyEME6A0m-oBWrRWbsof7CPlP4aX/s320/photo-94.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add salt to taste.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Continue to do this until your rice is soft but still has the tiniest hint of a bite to it. It should have expanded & creamed nicely. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the rice is cooked add your lemon juice and your wine(let the wine heat and the alcohol cook out). I used two small lemons.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add your cream</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And cheese.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31GhY7JIM7RXIgKmjvlSMcSAoIoD1iFTmRJfiGCq_ykEbQoc2CauPPikKAxIEwzBvfDBCJ36PWTEdXg5O4n9e3CfyNBykpCReD52EMANeUZa7ESYSU1IB_RNNJiWtUYNU7hPdQNL7NmbS/s1600/photo-99.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31GhY7JIM7RXIgKmjvlSMcSAoIoD1iFTmRJfiGCq_ykEbQoc2CauPPikKAxIEwzBvfDBCJ36PWTEdXg5O4n9e3CfyNBykpCReD52EMANeUZa7ESYSU1IB_RNNJiWtUYNU7hPdQNL7NmbS/s320/photo-99.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com5tag:blogger.com,1999:blog-7678924512919123088.post-13462170985408107972013-03-26T10:54:00.000-07:002013-03-26T10:57:14.336-07:00Orange pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBLKWTvkRbKF1WVEsJa6LEdmfs6hs6MA4_I4CHqlDLOoLCTuLUhCBu0P315BwrztG202VVhQYxRlQznFeH8lOgnxG376HKX9VTO7b3TIlOFFTuCIjqPfjLNxlnpRXz8eRLsedD8kiAIER/s1600/photo-84.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBLKWTvkRbKF1WVEsJa6LEdmfs6hs6MA4_I4CHqlDLOoLCTuLUhCBu0P315BwrztG202VVhQYxRlQznFeH8lOgnxG376HKX9VTO7b3TIlOFFTuCIjqPfjLNxlnpRXz8eRLsedD8kiAIER/s320/photo-84.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sundays are a special day in our family. It's my husbands day off, so I like to make it special for him in some way. I usually prepare a nice breakfast so he can relax and just enjoy the day. This sunday was no different, so this week I prepared him some orange chocolate chip pancakes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of my favorite memories of my mom making pancakes growing up is my mom spooning them on the griddle and it was always special when she gave me a "baby pancake". Sometimes when you ladle the batter on the griddle, a bit drips and you end up with "little pancakes". My mom always gave them to me while she was cooking the pancakes and I always felt so special that she made me special tiny pancakes while waiting for the big ones to eat. I do it for my kids now, I hand them the little baby pancakes to nibble on while the rest are cooking. I hope they remember it fondly as well.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I was getting married, my mom put together a cookbook for me of family recipes. It was such a special gift and I constantly flip through it for recipes to make for dinner. I feel like no page of the book has gotten more attention then the pancake page. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ86rA_j8d-r8DWmU13BR0xGei_h7OFDB2EgywVmqE-XSXJ8ePQgePWIYJ5etZjClWcMoTNsSANoDbKtY9zys9mPyaqW_VICx_FIcpX09yy4VctJ7azoAxU8fGxiv9weC0lBDyJP-kHFWV/s1600/photo-85.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ86rA_j8d-r8DWmU13BR0xGei_h7OFDB2EgywVmqE-XSXJ8ePQgePWIYJ5etZjClWcMoTNsSANoDbKtY9zys9mPyaqW_VICx_FIcpX09yy4VctJ7azoAxU8fGxiv9weC0lBDyJP-kHFWV/s320/photo-85.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Isn't it cute?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I think pancakes, and maybe this is weird, but I think of old western times in the 1800's..you know, like flapjacks. With a women in a feedsack dress on a prairie with a bonnet, using a triangle to call her kids in for breakfast. But after researching pancakes I learned they go back ancient greece. To quote Wikipedia, "</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">The <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Ancient_Greeks" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Ancient Greeks">Ancient Greeks</a> made pancakes called τηγανίτης (<i>tēganitēs</i>), ταγηνίτης (<i>tagēnitēs</i>)<sup class="reference" id="cite_ref-3" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-3" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[3]</a></sup> or ταγηνίας (<i>tagēnias</i>),<sup class="reference" id="cite_ref-4" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-4" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[4]</a></sup> all words deriving from τάγηνον (<i>tagēnon</i>), "frying pan".<sup class="reference" id="cite_ref-5" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-5" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[5]</a></sup> The earliest attested references on <i>tagenias</i> are in the works of the 5th century BC poets <a href="http://en.wikipedia.org/wiki/Cratinus" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Cratinus">Cratinus</a><sup class="reference" id="cite_ref-6" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-6" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[6]</a></sup> and <a href="http://en.wikipedia.org/wiki/Magnes_(comic_poet)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Magnes (comic poet)">Magnes</a>.<sup class="reference" id="cite_ref-7" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-7" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[7]</a></sup> Tagenites were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast.<sup class="reference" id="cite_ref-8" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-8" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[8]</a></sup><sup class="reference" id="cite_ref-9" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-9" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[9]</a></sup><sup class="reference" id="cite_ref-10" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-10" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[10]</a></sup> Another kind of pancake was σταιτίτης (<i>staititēs</i>), from σταίτινος (<i>staitinos</i>), "of flour or dough of spelt",<sup class="reference" id="cite_ref-11" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-11" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[11]</a></sup> derived from σταῖς (<i>stais</i>), "flour of spelt".<sup class="reference" id="cite_ref-12" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-12" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[12]</a></sup> <a href="http://en.wikipedia.org/wiki/Athenaeus" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Athenaeus">Athenaeus</a> is his <a href="http://en.wikipedia.org/wiki/Deipnosophistae" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Deipnosophistae">Deipnosophistae</a> mention <i>staititas</i> topped with honey, sesame and cheese.<sup class="reference" id="cite_ref-13" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-13" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[13]</a></sup><sup class="reference" id="cite_ref-14" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-14" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[14]</a></sup><sup class="reference" id="cite_ref-15" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-15" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[15]</a></sup> The <a href="http://en.wikipedia.org/wiki/Middle_English" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Middle English">Middle English</a> word <i>Pancake</i> appears in English in the 1400s.<sup class="reference" id="cite_ref-16" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-16" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[16]</a></sup><sup class="reference" id="cite_ref-17" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pancake#cite_note-17" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none; white-space: nowrap;"><span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[</span><span class="Apple-style-span" style="color: #0645ad;"><span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; white-space: nowrap;">17</span></span><span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none; white-space: nowrap;">]</span></a>"</sup></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">Interesting right?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">With this recipe, I take my family's basic pancake recipe and add orange zest and chocolate chips for a little fun.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">2 cups flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">2 tablespoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">4 tablespoons sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">2 cups milk</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">1/2 cup oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">3 teaspoons of vanilla</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 13px;">zest of one orange</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 13px;">handful of chocolate chips</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 13px;">This is really simple, all I do is mix the dry ingredients together and then add the wet ingredients, and then zest the orange & add the chocolate chips and whisk.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Get out your griddle or pan and add a ladle full of batter...when it begins to bubble on top and brown on bottom your ready to flip it.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 13px;">As my mom wants everyone to know:</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Don't forget to heat the syrup!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You know you did good when you get smiles like this!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy everyone!</span></div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-2811815758034864742013-03-21T14:47:00.004-07:002013-03-21T14:53:53.544-07:00Homemade Italian Pesto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRB2nUQ8NSbdKGaT7sre-o4seBk9NOCKBhbG2zA2gERhEqsbtMfGzmbh41nyfmNXTq-emDPuqvTYEOtoggK86oyVUT1toJLw9-tnkdw_ECrOUVnRsOvvXrDF8kdlN_50YQBOFkElfbPr5/s1600/photo-78.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRB2nUQ8NSbdKGaT7sre-o4seBk9NOCKBhbG2zA2gERhEqsbtMfGzmbh41nyfmNXTq-emDPuqvTYEOtoggK86oyVUT1toJLw9-tnkdw_ECrOUVnRsOvvXrDF8kdlN_50YQBOFkElfbPr5/s320/photo-78.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recently I heard of the idea of the "happiness jar" from Elizabeth GIlbert (author of Eat, Pray, Love). About a month ago I set out writing little notes to myself about what made me happy in each particular day and I threw them into a jar. Usually things I ate or cute things my kids did or said. However, today, I was looking on Instagram and Solanah over at Vixen Vintage has made pesto, and I was craving it..</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I didn't have any other jar to store it in, so I emptied my happiness jar and filled it with pesto. Same thing, right? Pesto=happiness. It's true. Look it up.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love the bright green color of pesto and how refreshing it tastes. I would never in a million years buy pre made pesto. The difference with pre made pesto and homemade (at least the recipe I use) is that pre made is made through a machine such as a food processor, and mine is made and chopped soley by hand (Or you can use a mortar and pestle but I don't have one.) I like to see the varying textures and colors within the pesto...I don't want it looking like a green paste. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You'll get a pretty good arm exercise out of this, too. My arms are sore. Maybe I am out of shape..</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Big bunch of fresh basil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Small handful of pine nuts or walnuts</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of parmesan cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cloves of garlic</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Few tablespoons of olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I begin by mincing my garlic, and then adding 5-6 leaves of basil and chop chop chop. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I throw some nuts in there and chop them up as well</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I begin to add some of the cheese a bit at a time, and chop...add more basil and nuts and chop chop chop.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Keep chopping!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKt_BQyUEdNP_vuWnz-gB0ulUEDYuZLG8e6loU3DY1QMvuUdDVaYIiA7DJ_nlwXfbEu80FDuLCVBPALYB4zVbKPktqp3v7iYhVl4fyv6LgmU1O9zUFGbN3GEk4ddbOKczsvHJWiXoELnBU/s1600/photo-81.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKt_BQyUEdNP_vuWnz-gB0ulUEDYuZLG8e6loU3DY1QMvuUdDVaYIiA7DJ_nlwXfbEu80FDuLCVBPALYB4zVbKPktqp3v7iYhVl4fyv6LgmU1O9zUFGbN3GEk4ddbOKczsvHJWiXoELnBU/s320/photo-81.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Until it's all chopped. You can chop it smaller then this if you'd like..I just prefer mine this consistency.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add it to a jar or a bowl and pour in your olive oil.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add some salt and pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And shake. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This can last a few days in the fridge. I am going to be adding it to pasta tonight for a quick and light dinner. Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-43097208439753881052013-03-17T20:04:00.001-07:002013-03-17T20:04:16.335-07:00Homemade Puff Pastry and Cheese Danish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZegB7bZIqMXYZ_f7sEQFxiM_VujcGIY3o_djsycfs6FdtbGLVlQkwUuP-ku5xFyTCEPm8zjalEmOV64iuLHgtsxIArshpn6dwZkNjQl2klM4OTH7bCkOJBcuU1QND6Dqu8Oon54k_dHQ/s1600/photo-77.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZegB7bZIqMXYZ_f7sEQFxiM_VujcGIY3o_djsycfs6FdtbGLVlQkwUuP-ku5xFyTCEPm8zjalEmOV64iuLHgtsxIArshpn6dwZkNjQl2klM4OTH7bCkOJBcuU1QND6Dqu8Oon54k_dHQ/s320/photo-77.JPG" width="319" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It would be somewhat of an understatement to say that I love cheese danish. I would go as far as to say I mildly obsessed with cheese danish. There's something about the light flaky dough and the creamy filling ( in this case, the slightly lemon-y creamy filling. *drool*). But, to make puff pastry is a GIANT chore. I've seen 36 hour long recipes. No thanks. When I want a cheese danish, I kinda want it right then and there. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, it's up to you- whether you want to buy pre made puff pastry of follow <a href="http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/" target="_blank">this</a> link to make your own like I did, it's up to you. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whenever I make these cheese danishes, they never seem to last long. I think when I make them I get to sample one, and then they're eaten up by everyone else. I suppose that means they came out good, but it also makes me cry a little bit to myself. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plus, theres nothing like homemade, right? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(For the cheese filling)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 ounces of cream cheese softened</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoon sour cream</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons ricotta cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks at room temp</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">zest of 2 lemons</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">puff pastry dough (again, either store bought or follow the link a above for homemade)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg beaten for egg wash</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 400 degrees. Line a pan with parchment paper. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the cream cheese and sugar and cream them together, then add the egg yolks. On low, add the ricotta, sour cream, vanilla, lemon zest, and salt. Mix it until its combined, but make sure not to whip it. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll out your dough on a floured surface to a 10x10 square. Cut the dough into 4 squares and add a heaping amount of cheese mixture. Brush the egg wash along the sides of the square, and fold the two opposite ends into the center, and again on the other side, and brush the top of the pastry with egg wash. Continue with remaining squares. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_a8GcQw_V1X9MpazEY6W_cwCO8Z3V_LMHfF_qBkW2m6o_0XTqhW7QtIZiS2T-djVZPc0LRR1o9Q5NhFVxdmlk50Sg4LNQ_yVHbq0WNa3AfPigYmotT9tXxQ6doYMPmCr3XC1IcoRmpU5/s1600/cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_a8GcQw_V1X9MpazEY6W_cwCO8Z3V_LMHfF_qBkW2m6o_0XTqhW7QtIZiS2T-djVZPc0LRR1o9Q5NhFVxdmlk50Sg4LNQ_yVHbq0WNa3AfPigYmotT9tXxQ6doYMPmCr3XC1IcoRmpU5/s1600/cheese.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake the pastries for 20 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CTTgXhyphenhyphen6_jOhMbJTZPWNyR_8WL3jUjYTeNv6pIoj8DU0BfG8gyayFw__vMIFq2GJZgk3FqAbZpMOSpGuW_ZLxwl9aaunBQb79yx9noIej5YurDITNbHTC2AswX7QwZOkvSQJzmxzWQKP/s1600/danish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CTTgXhyphenhyphen6_jOhMbJTZPWNyR_8WL3jUjYTeNv6pIoj8DU0BfG8gyayFw__vMIFq2GJZgk3FqAbZpMOSpGuW_ZLxwl9aaunBQb79yx9noIej5YurDITNbHTC2AswX7QwZOkvSQJzmxzWQKP/s1600/danish.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-3194339624984897352013-03-15T11:15:00.003-07:002013-03-15T11:15:35.007-07:00Reine De Saba avec Glaçage au Chocolat <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3VwIaySNU5CCT6MfFiUKIpj-0enjG61WBKBp4kfZMIbPlHvXFr8zso2UtY9T4I69pm9NW0MpZDU0UP_akOSkUmNIEaOR60iiLjZgIo8aCwuZNdXROReV5EtenuwqL5tORP-i8_eey7PX/s1600/photo-76.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3VwIaySNU5CCT6MfFiUKIpj-0enjG61WBKBp4kfZMIbPlHvXFr8zso2UtY9T4I69pm9NW0MpZDU0UP_akOSkUmNIEaOR60iiLjZgIo8aCwuZNdXROReV5EtenuwqL5tORP-i8_eey7PX/s320/photo-76.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Julia Child. I have never met her obviously, but I feel like if I ever did her and I would of been best of friends. I could picture us in a little house baking and laughing over tea and pastries. We'd roll out dough, or braise beef. I feel like she would <i>get me. </i> Cooking is a passion we both shared, and unlike painting, or writing..it's art that is made as quickly as it's eaten. It's there and then it's gone. But, I think it probably is just as nice as a painting..it's a joyous thing even if it's fleeting. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It kind of goes without saying that I like all things French, Chocolate, and Julia Child. When asked to make a dessert for a recent family event, I did a little thinking and decided to make Julia Child's "Reine de Saba" cake. A delicious, fudgey little cake that's infused with coffee and made with ground almonds. Coffee and chocolate? I couldn't think of anything richer. And I needed it.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"Reine de Saba" mean Queen of Sheba in French. It's said that this cake is the first French cake that Julia ever had and that she made it on her birthday every year. If it's Julia's favorite, it's bound to be amazing. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While making this cake, I have found that it really isn't simple. It's a lot of steps and a lot of time but it's worth it. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It has a different consistency then regular cake. Since it's made with very little flour, its really almost like fudge in the middle. It's also made with espresso or coffee, so the chocolate flavor is amplified in richness to extremes I've never tasted. Let's just say, it's a party in your mouth. A party you want to be alone for. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cake:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 ounces of semi sweet chocolate</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of dark coffee</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter at room temp</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon cream of tarter</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">a pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of granulated sugar </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of almonds that has been ground in a food processor </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">almond slivers ( for decoration- optional)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cake flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Icing:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 ounces of semi sweet chocolate</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of hot coffee</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 tablespoons of butter</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alright. Preheat your oven to 350 degrees and butter and flour a cake pan. Add parchment paper to the bottom of the pan.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a saucepan on low heat, add water. Add a bowl above the water and add your chocolate and coffee until melted and blended together. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream your butter and sugar together until fluffy. Then add your egg yolks and blend until combined. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove to a separate bowl. Wash VERY WELL and DRY VERY WELL your mixer and beater. Add your egg whites and a pinch of salt and beat until you have stiff peaks. Add a bit of cream of tarter if they peaks aren't stiff enough.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add your chocolate to the yolk mixture. Fold it in. Add the ground almonds and almond extract. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Divide the egg yolks into four parts, and fold in 1/2 of the egg whites into the yolk/chocolate mixture, very carefully. You don't want to deflate the egg whites. At this point, add 1/3 of your flour into the mixture, then the other 1/4 of egg whites, another 1/3 of flour, another 1/4 of egg whites and then the last 1/3 of flour until combined and fluffy. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Batters ready! Add to the cake pan (or pans!) and bake for 25 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To check for doneness, the edges should be crispy like a regular cake but when you stick a toothpick in the middle, it should still come out clean but the middle should be able to "move" a little when you nudge the pan. Remember, it's supposed to be slightly underdone in the middle. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let the cakes cool completely then remove from pans and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now for the icing. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt the chocolate in the same way as above. Add the coffee.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take a larger bowl or pan and fill with ice water.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut up the butter into tablespoons, you will end up with six slices. Add a slice one at a time to the melted chocolate, melting the butter into it. Do this until all the butter has been incorporated.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now time for an ice bath!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take your bowl holding the butter and chocolate and set it inside the ice water pan. Stir the butter and chocolate until it begins to thicken and looks like frosting and is spreadable.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ice the cake, add the almond designs (however you like) and enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-74410800616946443952013-03-12T17:57:00.000-07:002013-03-12T17:57:34.968-07:00Homemade Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjU_hOJU2JB2DfK3fD_zjcouI7buVaIW9m8mln-hxDtPEFxBmLCdzxf8CDFrSpiM7YUzS8cUDq_cPekRRcE0262ZhQezUatYi9t9_lIJrswwRLDNzBJFUKMAER1TpzvcYTVl3YAlGk6cA/s1600/photo-73.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjU_hOJU2JB2DfK3fD_zjcouI7buVaIW9m8mln-hxDtPEFxBmLCdzxf8CDFrSpiM7YUzS8cUDq_cPekRRcE0262ZhQezUatYi9t9_lIJrswwRLDNzBJFUKMAER1TpzvcYTVl3YAlGk6cA/s320/photo-73.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today I was thinking about making bruschetta, and I started thinking of bread. There is nothing better then homemade bread. I love the way it fills the house of it's delicious smell when it's baking, the way the dough sticks to my fingers when I mix it, forming it and making the designs in the top. Is that weird? Okay maybe a little. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like making my own dough for most things. Although, I hate hate HATE kneading bread. I really do. So, that's why this is a no-knead bread. No need to knead! BA-ZING! (Okay, I'll quit while I am ahead.)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This bread is really simple. I made it whole wheat to keep it healthier (okay, i mixed whole wheat and regular flour. Don't judge) but you can make it either way.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups warm water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 packet active dry yeast</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">flour</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 spoon of sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Get out a large bowl, and add the water, yeast and sugar to the bowl. Allow a few minutes for yeast to activate and "foam". When this happens, add flour to bowl...add as much as you need to get a dough consistency. It should be doughy but still workable.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover with a warm towel for up to an hour to allow it to rise to about double it's size.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now take it out of the bowl and on to a floured working space. Divide it into two, and form into loafs. Take your serrated knife and add design.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let it rise for another 40 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 450 degrees.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What I did was add parchment paper to a baking sheet for easy clean up.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBSHcFxgBvvy3lwSCwk1_oTxtqsaJ6n8dvy8TdnxM-AQbvGcZinSzPQreCVOrnSCrYLFmg9ryxi23QMpahr2FLpEg20r3oZdg0ZCrikPSYEt3MmzKSwcOAfij6bknkoTnvBB-cUIJIXMZ/s1600/photo-75.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBSHcFxgBvvy3lwSCwk1_oTxtqsaJ6n8dvy8TdnxM-AQbvGcZinSzPQreCVOrnSCrYLFmg9ryxi23QMpahr2FLpEg20r3oZdg0ZCrikPSYEt3MmzKSwcOAfij6bknkoTnvBB-cUIJIXMZ/s320/photo-75.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After it's risen, put it in the oven along with a cup of water ( for steam and to keep it moist!) and bake for thirty minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now you have bread! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy it with some butter or jam. I'll be eating mine for breakfast!</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-3103057028838385572013-01-04T22:09:00.000-08:002013-01-04T22:09:01.068-08:00Pear pie with Gruyere crust. Just call me Chuck!<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let me start off by saying how much I am in love with Pushing Daisies. This show...is...adorable. Beyond adorable. It's filled with crime solving, beautiful colors, vintage clothing, cute singing, Lee Pace, and PIES! You will want a piece of pie every single time you watch. In the show, Ned (Lee Pace) is able to wake the dead with a touch of a finger, but only for a minute, or they will continue to live and someone else will die in their place. He's an average guy, a pie maker..owner of the Pie Hole. When his childhood love dies, he brings her back and keeps her alive. Between him, Olive, Chuck, and Emerson...the show is adorable. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVd0Ggc_eO8EcxHeaPb2B-iRaqlFFVeraVwZ9hCtXEDDkSV6oyGxB8AX_NwICCbIXgrhv6dYMtG-_F_TYVnN1EBiX95rmurKSAiWwtqrcjQ11xIbaYeFqvVx2eIK6txKc-zvudmYEZES9/s1600/Cast-Photos-pushing-daisies-332796_1280_960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVd0Ggc_eO8EcxHeaPb2B-iRaqlFFVeraVwZ9hCtXEDDkSV6oyGxB8AX_NwICCbIXgrhv6dYMtG-_F_TYVnN1EBiX95rmurKSAiWwtqrcjQ11xIbaYeFqvVx2eIK6txKc-zvudmYEZES9/s320/Cast-Photos-pushing-daisies-332796_1280_960.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the show, Chuck sends pies to her aunts to cheer them up, because they think she is dead. So she send them Pear pie with Gruyere crust. Uh...who didn't want pear pie with a delicious, cheesy, buttery crust afterwards? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway..this Sunday my friend Kim and I are going to a civil war reenactment. We want to pack a picnic and I told her I was making this pie. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(For the crust):</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">2 1/2 cups unbleached all-purpose flour</span></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">1 teaspoon salt</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">1 tablespoon sugar</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">3 ounces of Gruyère, grated</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">16 tablespoon unsalted butter, cut into 1 in pieces</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">6-7 tablespoons ice water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">For the filling:</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">3 lbs of pears</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">1 tablespoon vanilla</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">3 tablespoons cinnamon</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">1 teaspoon allspice</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">2/3 cup sugar</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">2/3 flour</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KOyMavKkUun-KrLVmZ8rPesS4i6Z3Tim4w-BMZ7KoGvF-SjZYnpAVH7N3X456SeEo5qyqvz-1LlNQPuD8ExieZ2qYHiC6idn3uoIQ7mOed5hpVBUGzogiryUYTntJd3tGTumeK5eNxhz/s1600/photo-64.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KOyMavKkUun-KrLVmZ8rPesS4i6Z3Tim4w-BMZ7KoGvF-SjZYnpAVH7N3X456SeEo5qyqvz-1LlNQPuD8ExieZ2qYHiC6idn3uoIQ7mOed5hpVBUGzogiryUYTntJd3tGTumeK5eNxhz/s320/photo-64.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">Grate 3 oz of gruyere cheese. ( I had the hardest time finding this in Safeway..eventually the butcher came over and helped me. We had a nice laugh about it.)</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3c3c3c; line-height: 22px;">Mix together in a bowl with flour, cheese, salt, and sugar. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVrB69YaHbhIpRbULK6KWnYNolVfbzylfA0CXeCk6n_ElbLPSYA7vDWTAJ1aEcFx2eCH6fgjlWAkGXAnY74XXHZ8q4acCVDqo3LauhlYoTX5ZV_kRKdyz80A7mtkoyVNsuzz9UQihOuiI/s1600/photo-70.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVrB69YaHbhIpRbULK6KWnYNolVfbzylfA0CXeCk6n_ElbLPSYA7vDWTAJ1aEcFx2eCH6fgjlWAkGXAnY74XXHZ8q4acCVDqo3LauhlYoTX5ZV_kRKdyz80A7mtkoyVNsuzz9UQihOuiI/s320/photo-70.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtcFFVpdaygplNwCGvfgKyk12ql8hbmfXv46F_9yreLEftEzkCXZe2EazHes5n7B81TAxFfNfozHMwcxDHlf4QikVbaiqei14iDuFh_9Rdmfz84S9vVaK8gpqjwc4oXcZJBgGmOv-HroK/s1600/photo-71.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtcFFVpdaygplNwCGvfgKyk12ql8hbmfXv46F_9yreLEftEzkCXZe2EazHes5n7B81TAxFfNfozHMwcxDHlf4QikVbaiqei14iDuFh_9Rdmfz84S9vVaK8gpqjwc4oXcZJBgGmOv-HroK/s320/photo-71.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Now, cut butter into one inch pieces, and add to a KitchenAid or food processor with the flour mixture in the bowl. Process it until it becomes slightly crumbly. </span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Take the dough and add 1 tablespoon of water at a time, mixing it in. </span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Separate into two balls of dough ( one larger then the other) and wrap it and put it in the fridge overnight.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3-PDsUWTLRm0E2v223jgW79dzBsFx7TaNhFJ5uFYbQtAICepfn0-Q0pb-oPgsNd53YMeuXXzLDvR_2xkxhib6mIoY3aoKUYr4AHYj5Tc-gn70ls5N0h7D9YrxfXzOp1uAEhSoR_7y2wf/s1600/photo-65.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3-PDsUWTLRm0E2v223jgW79dzBsFx7TaNhFJ5uFYbQtAICepfn0-Q0pb-oPgsNd53YMeuXXzLDvR_2xkxhib6mIoY3aoKUYr4AHYj5Tc-gn70ls5N0h7D9YrxfXzOp1uAEhSoR_7y2wf/s320/photo-65.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">You're going to notice my pictures go from day to night now...the quality sucks!</span></span><br />
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<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Take the dough from the fridge and roll it out and place the bottom in a pie dish. </span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span>
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Core and peel your pears and slice them. Add to a bowl, and add the sugar, flour, cinnamon, allspice, and vanilla. mix together and add to the pie dish. </span></span><br />
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<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Roll out your top dough.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MuTKm3Tfb76mmcrQw8h40ASohrpk8m4zcgfL8eWhkKPP6hLfCjrhBpzD3S34qHpoOzkI0OCT8W14aUQ0YRvf1ZttmpfhA-tehqGHqA8wMgUN4ZRvLg7WCCUD90HsRocEQUGIRbS9v3_W/s1600/photo-66.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MuTKm3Tfb76mmcrQw8h40ASohrpk8m4zcgfL8eWhkKPP6hLfCjrhBpzD3S34qHpoOzkI0OCT8W14aUQ0YRvf1ZttmpfhA-tehqGHqA8wMgUN4ZRvLg7WCCUD90HsRocEQUGIRbS9v3_W/s320/photo-66.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi6dWRK21EQVMOhvzOrZDOnusNmWNmljfn9owdvDLChYvhEueQclEYa4UdtLg8SXXirzD5QOGYBBcFHUUyQYg0M6t4AK_EcGRuoaY05bK7iPS7phiej19Syv6gx-EVijDM4Kezp-52Gfm/s1600/photo-68.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi6dWRK21EQVMOhvzOrZDOnusNmWNmljfn9owdvDLChYvhEueQclEYa4UdtLg8SXXirzD5QOGYBBcFHUUyQYg0M6t4AK_EcGRuoaY05bK7iPS7phiej19Syv6gx-EVijDM4Kezp-52Gfm/s320/photo-68.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF2Dwh4dtZBfo4zNQ83TXYafM-0l-ZDnuQA5LHoFwWsivjZo17XD7TYnDg2bO_5nXtluFov7lzzlcDdXAnSkhfB551Jqj77aDZxM4-2wW3su2K6_-pJDC_oGnGP4H1sA5ba0yB_I_e1d0/s1600/photo-67.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF2Dwh4dtZBfo4zNQ83TXYafM-0l-ZDnuQA5LHoFwWsivjZo17XD7TYnDg2bO_5nXtluFov7lzzlcDdXAnSkhfB551Jqj77aDZxM4-2wW3su2K6_-pJDC_oGnGP4H1sA5ba0yB_I_e1d0/s320/photo-67.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span>
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Add steam holes. Grate more cheese on top.</span></span><br />
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span>
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">I baked this pie for an hour and 15 minutes at 350 but times may vary.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEssqDFU-RFFoqqEkmQFx-Wsux26fCORbd9v8xecU0Dh5sfw_C5WsWzLzzkS0JS51BIKeu95Q2b3yfufikBprC-tsmnwwFCKt7xSRoXlzxnp_jZI1QKgcebdlpGTSlRvEYxvjc1zhFciq9/s1600/photo-72.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEssqDFU-RFFoqqEkmQFx-Wsux26fCORbd9v8xecU0Dh5sfw_C5WsWzLzzkS0JS51BIKeu95Q2b3yfufikBprC-tsmnwwFCKt7xSRoXlzxnp_jZI1QKgcebdlpGTSlRvEYxvjc1zhFciq9/s320/photo-72.JPG" width="239" /></a></div>
<span class="Apple-style-span" style="color: #3c3c3c; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">Just call me Chuck!</span></span><br />
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-50741734541615759412012-12-12T15:46:00.000-08:002012-12-12T15:51:26.373-08:00Naan bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-XMP8oJfQp5QA82V1W4O3KXQugmP72Jf4PmKD5AZsVfy5br1ZNorHZs89keVFHqAH_fSXl7CwcZ8sw-PA8ptSTsMz1zFbbBRgAmTZ87b0erSFdf4o-DmKichrJ2mJULQdNRykasKOGXQ/s1600/558983_3951263032430_1986973583_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-XMP8oJfQp5QA82V1W4O3KXQugmP72Jf4PmKD5AZsVfy5br1ZNorHZs89keVFHqAH_fSXl7CwcZ8sw-PA8ptSTsMz1zFbbBRgAmTZ87b0erSFdf4o-DmKichrJ2mJULQdNRykasKOGXQ/s320/558983_3951263032430_1986973583_n.jpg" width="320" /></a></div>
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Hello! The other day I had needed to go grocery shopping, so I had to improvise for dinner that night. I had been craving Naan bread pretty badly that day, and I had the ingredients..so I made it. I also paired it with White Chicken Chili.</div>
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I love bread. I can eat bread all day long. To quote Scott Pilgrim though.."Bread makes you fat!?"</div>
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It does.</div>
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Back to my love of bread...omg, bread. If I was going to have a last meal, it would be a crunchy, delicious baguette with assorted cheeses and olive oil, and sweet red pepper marmalade. Yes.</div>
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<i><u>The Recipe:</u></i></div>
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1 1/2 cups warm water</div>
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1 tablespoon sugar</div>
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1 packet dry active yeast</div>
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1 teaspoon sugar </div>
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3 cups flour, and some for the working space</div>
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Alright...get out your bowl and combine the warm water, yeast and sugar. Stir and let rest (about 5 minutes) until it begins to foam. Add your salt and flour, and stir and cover for about 45 minutes..it wont rise much. </div>
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Alright! Get it out of the bowl and cover the workspace with flour. Pour out your dough and knead it about 20 times, and roll it out with a pin. Roll it until it is about 1/8" thick, and cut out circles. Turn on your electric griddle ( or pan) and oil it well, and grill pieces until browned. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxm9wisqP-ZqJAdGGrpLFbtTddPJTntLNRBa-qdFwALu2p1pPUQvi8a3SIZUDwaVko6sdi_t-BWiHApcj96uFFsh_zns08yPOhuH_idE0ZbejrZ41RgfOKcLfeBt8MT4wag0oBJqIxVUw4/s1600/18818_3950599015830_646406004_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxm9wisqP-ZqJAdGGrpLFbtTddPJTntLNRBa-qdFwALu2p1pPUQvi8a3SIZUDwaVko6sdi_t-BWiHApcj96uFFsh_zns08yPOhuH_idE0ZbejrZ41RgfOKcLfeBt8MT4wag0oBJqIxVUw4/s320/18818_3950599015830_646406004_n.jpg" width="320" /></a></div>
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Well, there you have it. Delicious naan bread to dip in hummus or chili or whatever!</div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com2tag:blogger.com,1999:blog-7678924512919123088.post-89748910861743331402012-11-09T23:20:00.002-08:002012-11-09T23:20:38.613-08:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u>Twenty Layer Crepe Cake</u></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7g1wMUKnuHg1LcAU_t694wrusJs58IoDc8tpCa8qfDvWSIQRImmYakl7KSfusD8uyL3LPupypTl58Ahs2S37tQuZQWct0dva-r4aqaHuI4LPE1_dxEVWmS30be0hF7ZBoaOlI09I4GNn6/s1600/crepe+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7g1wMUKnuHg1LcAU_t694wrusJs58IoDc8tpCa8qfDvWSIQRImmYakl7KSfusD8uyL3LPupypTl58Ahs2S37tQuZQWct0dva-r4aqaHuI4LPE1_dxEVWmS30be0hF7ZBoaOlI09I4GNn6/s320/crepe+cake.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.google.com/imgres?q=twenty+layer+crepe+cake&hl=en&client=safari&sa=X&tbo=d&rls=en&biw=1280&bih=664&tbm=isch&tbnid=avN2Kxd7gO2KTM:&imgrefurl=http://www.urbanspoon.com/rph/3/353064/1031694/new-york-ayza-wine-and-chocolate-bar-midtown-twenty-layer-crepes-cake-brulee-photo&docid=OJS9rWZ6_fUftM&imgurl=http://a1.urbancdn.com/w/s/BB/xneVQtz3PhvmWA-640m.jpg&w=640&h=426&ei=RfadUN6kHYb8igLc1IDABg&zoom=1&iact=hc&vpx=796&vpy=125&dur=723&hovh=183&hovw=275&tx=147&ty=74&sig=111448866034720790015&page=1&tbnh=135&tbnw=195&start=0&ndsp=18&ved=1t:429,r:10,s:0,i:104">Picture credit</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salut! Comment ça va? How are you guys today? Let me start out by saying, I love anything French. The language, the music, the movies, the literature, and obviously..the food. To me, nothing is better then cooking and eating a French dish. It's my favorite cuisine to cook..everything is so hearty and I feel like so much soul goes into the dishes. In fact, I began my passion for cooking after trying Julia Child's boeuf bourguignon. And let me tell you, that was not an easy dish to cook as a beginner. But it's what began the spark of my love for cooking. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The French have amazing food, and the most well known is the crepe. Crepes are dainty, delicate little things. Like little blankets for delicious fillings to wrap up and get all warm and cozy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-CEiik2VnfogSnuGqL4UN5_KQBU6tZeXMc8Rqd_o1MG69vyYLmWrGbc8-jJ6o618LIjdRXk_iqqdgyOV3T9y-cQRncCH5IJ2dgVryPfH77IP7Xdxm1uFYV48ejw-UoTE8pSlESO6fTNx/s1600/ricky+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-CEiik2VnfogSnuGqL4UN5_KQBU6tZeXMc8Rqd_o1MG69vyYLmWrGbc8-jJ6o618LIjdRXk_iqqdgyOV3T9y-cQRncCH5IJ2dgVryPfH77IP7Xdxm1uFYV48ejw-UoTE8pSlESO6fTNx/s320/ricky+.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And, everybody loves crepes. EVEN RICKY BOBBY.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wanna hear the history of the crepe? Too bad, I am going to tell you anyway. The word crepe comes from the French/Latin word "cripsa" which means "curled". Did you know there is a day in France called "Le Jour Des Crepes"? Obviously, it means The Day of the Crepes, and it is on Feb 2nd. I want to be in France every Feb 2nd. According to Wikipedia, t</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">he belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.</span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">I made my first 20 layer crepe cake this summer, and let me tell you, it was a huge hit. People even said it was the best thing I have ever made. I MIGHT go a little further and say it was the best thing I ever put in my mouth. I could of made a dirty joke here, but I'm a classy broad. (Although, if you know me, you know I am smirking right now.)</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Oh one last thing, go buy a jar of orange marmalade cause my version uses it. </span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Okay! Lets get started.</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><i><u>Recipe for crepe batter:</u></i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 6 tablespoons butter<br /> 3 cups milk<br /> 6 <a href="http://whatscookingamerica.net/eggs.htm"><span style="color: #0000cc;">eggs</span></a><br /> 1 1/2 cups all-purpose <a href="http://whatscookingamerica.net/Bread/FlourTypes.htm"><span style="color: #0000cc;">flour</span></a><br /> 7 tablespoons granulated <a href="http://whatscookingamerica.net/Sugar.htm"><span style="color: #0000cc;">sugar</span></a><br /> Pinch salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Okey dokey, artichokies. Get out a small pan and heat the butter until slightly brown, and then remove off the heat. In another, separate pan, heat up the milk until it is just steaming, and set that bad boy aside as well. Get out a large bowl and your electric mixer, and beat together the eggs, flour, sugar, and salt. Add in the warm milk and browned butter. At this point you can refrigerate it overnight, although, I didn't. I put it in the fridge until I was done making the creme.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Pastry Creme Recipe:</u></i></span></div>
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<span style="font-family: Verdana;"> 1 egg<br /> 1 tablespoon all-purpose flour<br /> 2 tablespoons granulated sugar<br /> 1 tablespoon cornstarch<br /> 1 cup milk<br /> 1 teaspoon pure vanilla extract<br /> 1 teaspoon hot water<br /> 2 tablespoons heavy cream, whipped</span></div>
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<span style="font-family: Verdana;">So, in a small bowl beat the egg, flour, sugar, and cornstarch until smooth. </span></div>
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In a saucepan, heat the milk on low almost until a boil. Remove from heat and whisk the milk into the egg mixture, slowly. Return everything to the saucepan, stirring constantly for about 5 or so minutes, until it thickens and boils, then remove from heat. Add the vanilla extract and some hot water, and set it aside until cool and firm.</div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><i><u>Whipped Cream Recipe:</u></i></span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">2 cups heavy cream</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">one tablespoon granulated sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Beat on high in Kitchen aid or electric mixer until smooth and whip-creamy. Yeah..whip-creamy.</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Now, when your pastry creme is cooled, fold in the whipped cream.</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Let's make some crepes! If you're like me and do not have a crepe pan, you can use an 8 inch non stick pan. Heat the pan and add about 3 tablespoons of crepe batter, and cover the whole bottom of the pan with it. You can do this by swirling. Cook until the bottom is browned slightly, and then use your fingers to flip the crepe, carefully. Do not use a spatula to do this. Cook the other side of the crepe about 5 seconds, and set it aside. Do 20 perfect crepes. </span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">You might wanna practice with a few because at first it is tough.</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">So, lets assemble shall we?</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Add one crepe to the cake plate, and cover with about 1/4 cup pastry creme. Smooth out with a spatula and add a bit of orange marmalade. Repeat this 20 times, leaving the top layer as just the crepe and sprinkle some powdered sugar on top.</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Seems easy enough, but take your time on this cake!</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">This was mine, half eaten!</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Thanks darlins!</span></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Recipe credit: www.whatscookingamerica.net</span></span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-46891278127513938612012-10-25T21:02:00.001-07:002012-10-25T21:02:11.323-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u>Sourdough toast with Avocado, Poached Egg,</u></i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u>and Marinated Feta</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u><br /></u></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxTUlJZ0GUkYrhjO15a6zorDwb7Yx_RCOxjWYZRgGnd7dI-TKhAEstUEmE1bwJVbkY8xmlxBzBUmDTMYf7WrNbLgkxqm_pry9cIx-SbLpkAEMKRCCEQUR1cJZauxLyucXfQvu1uXqBdEA/s1600/559614_3786057902405_824618343_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxTUlJZ0GUkYrhjO15a6zorDwb7Yx_RCOxjWYZRgGnd7dI-TKhAEstUEmE1bwJVbkY8xmlxBzBUmDTMYf7WrNbLgkxqm_pry9cIx-SbLpkAEMKRCCEQUR1cJZauxLyucXfQvu1uXqBdEA/s320/559614_3786057902405_824618343_n.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u><br /></u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This is what I had for dinner tonight. Usually, this is more of a breakfast type meal, but my day was hectic. We didn't eat til 7:30 which, is unusual for us. So, I wanted to just make something simple and yummy. And, everyone loves avocado right? Funny thing. Before I was pregnant with my first child, I HATED avocado. I am not a picky eater at all, but oh my gosh, did I hate avocado. I thought the texture was the weirdest thing ever, it freaked me out. Then, when I got pregnant, all I wanted was avocado. It was like a light flipped on, angels sang down from heaven, and from then on out, I loved it. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Did you know the oldest record of avocado was dated back to 10,000 B.C. in Mexico? People loved avocado since forever! Did you also know it's just a big berry?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u><br /></u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sourdough Loaf</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Avocados</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 Lemon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Olive Oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fresh Parlsey</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fresh Rosemary</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Eggs</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Feta Cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Balsamic Vinager</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fresh Thyme</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Alright, so I first sliced up my bread and set it aside. Next, I got out my bowl and I sliced my avocados, added it to the bowl along with the juice of 1/2 lemon, some parsley and rosemary and some salt. I put it in the fridge to wait. </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a little bowl, I added some olive oil and balsamic vinegar, and some thyme. I added some feta and put that in the fridge to marinate.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I got out a pot, and I boiled some water. This is when you poach the egg. Poaching eggs isn't easy, but this is the way I found easiest. When the water was boiling, I cracked an egg into a ladle. I gently lowered it into the water, turning the heat down so it was still hot but not boiling. I put it into the water, and waited for it to cook.You want it to look fluffy, like a cloud, but the yolk should be runny still. I did that with both eggs, separately.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I then scooped the avocado onto the toast, added the egg with some salt and pepper, and the side of cheese, and you're done!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">-Danielle.</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-55699166924773475982012-10-25T17:33:00.000-07:002012-10-25T17:33:05.311-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i><u>Smoked Salmon Salad with Creme Fraiche</u></i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i><u><br /></u></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMISUR0upkiC41nd8P8NrQTCEjezHGIQIkg-6haHp4Lakbba9_yKnrJ_3VO8cNp8VMSL2NzpnGkfjjub5Nl2c28a0Ea0FaSGIknzPcuzPTbfblXzCXevrRRBxQLqJVbx6suRmRyEK0jsp/s1600/183824_3777054237319_862988139_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMISUR0upkiC41nd8P8NrQTCEjezHGIQIkg-6haHp4Lakbba9_yKnrJ_3VO8cNp8VMSL2NzpnGkfjjub5Nl2c28a0Ea0FaSGIknzPcuzPTbfblXzCXevrRRBxQLqJVbx6suRmRyEK0jsp/s320/183824_3777054237319_862988139_n.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hello! Yesterday for lunch, I was craving salmon. I didn't really feel like cooking, so I decided smoked salmon would do. I decided to make a creme fraiche with lemon and dill for a dressing on a smoked salmon salad.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Nom nom noms. Creme Fraiche is very easy to make! If you've never had it, the most similar thing I can compare it to is sour cream, but it's not sour cream. It's different. Creme Fraiche is really good to thicken sauces, because it handles high temperatures without splitting. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Creme Fraiche originates in Normandy, but is now widely associated with French food. And making it is easy! All you need to do is get out a jar and add 1 cup whipping cream to 2 tablespoons buttermilk and combine well. Leave for 8- 24 hours at room temperature, and then refrigerate for up to 10 days. How easy is that?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Creme Fraiche</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">olive oil</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">lemon</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">dill</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">smoked salmon</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">arugula</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">cherry tomatoes</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This one was easy, I just mixed the creme fraiche with a squeeze of lemon, a few shakes of dried dill and 1 teaspoon of olive oil and mixed it together, adding a bit of salt.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then I put the arugula on a plate, some salmon, tomatoes, and a dollop of creme fraiche. Gah, I hate that word.."dollop".</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Oh, and:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_LpmY-BBqFGbUWyTWTKacuOhYUoJ7T05M-7pVovoKg233dFXo-nVRTqJhfGK7UL-KawpP3-sIs3rf0i7a84pbqydMJWQajnT8SW5EPvSIB3ycBYaWTgAG8m5njPuEnswnzvpVR_sZSjJ/s1600/tumblr_m19s3o5MGN1qekqggo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_LpmY-BBqFGbUWyTWTKacuOhYUoJ7T05M-7pVovoKg233dFXo-nVRTqJhfGK7UL-KawpP3-sIs3rf0i7a84pbqydMJWQajnT8SW5EPvSIB3ycBYaWTgAG8m5njPuEnswnzvpVR_sZSjJ/s320/tumblr_m19s3o5MGN1qekqggo1_500.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-27997109535568762292012-10-23T10:38:00.001-07:002012-10-23T10:38:06.470-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u>Fall Beef Stew</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u><br /></u></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5_ksHI6tXEeq2cYqBIL8dSO_Hn8_ST3iFrZ4ubJHqM_et5Ox2DqkSx9p0xa8PX61_pSatlvKO6uDLeM7WOI0gocMa95OvNS1JO-vegYiG-lEY2zPhgAe4MsdyR11icTVvpvOwoq9EZl6/s1600/photo-53.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5_ksHI6tXEeq2cYqBIL8dSO_Hn8_ST3iFrZ4ubJHqM_et5Ox2DqkSx9p0xa8PX61_pSatlvKO6uDLeM7WOI0gocMa95OvNS1JO-vegYiG-lEY2zPhgAe4MsdyR11icTVvpvOwoq9EZl6/s320/photo-53.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><u><br /></u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hey there lovelies! Yesterday, with it somewhat fall like here in AZ ( 84 degrees! Brr!) I decided I wanted to make Beef Stew. This is Shane's favorite. He always begs me to make beef stew, he even tried to make "stew sundays" which, never caught on. But once in a while I will grab all the stuff and surprise him with it. Yesterday was the day. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I usually make stew with just regular potatoes, but I was feeling fall-y and decided to make it with orange sweet potatoes, which I found to be delicious. Shane liked it but I know he likes it with regular potatoes best. "But look how colorful it is!", I said to him. I don't think color matters to a meat and potatoes guy. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Every time I make beef stew, I always feel so cozy and homey. Kind of like I should be wearing a bonnet and living on a prairie, and Shane should be wearing suspenders or something. Is that weird? I mean, I don't own a bonnet or anything.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Apparently, people have been making stew forever. I <a href="http://en.wikipedia.org/wiki/Stew">read</a> that there are stew recipes in the old Roman cookbook <i>Apicius </i>written back in the fourth century. As well as in the French cookbook <i>Viandier .</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u><br /></u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Stew meat</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sweet Potatoes (or regular, whatever you want)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Flour</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Peas</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Carrots</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Onion</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Olive Oil</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Salt</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pepper</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So, take a freezer bag and add a cup of flour, and your stew meat. Shake it all around! Get your pot, and add some olive oil to the bottom of it. Once it's heated, add a few pieces of meat, with the excess flour shaken off, and brown it on all sides. Once all your meat is brown, add in your sliced onion to the oil on the bottom of the pot. Sautee until translucent, and then begin to add some flour to the bottom, stirring as it thickens. Once you are done, add the rest of your beef, cubed sweet potatoes, and carrots back into the pot. Cover with water, and let simmer for an hour and a half. Once the time has passed, come back and lets thicken the stew. I just make a roux. In a cup, I add some flour, and some of the stew water and stir until there are no lumps. Pour it back in and continue that process until you are happy with the consistency. Add your frozen peas in, and wait about 20 minutes to serve!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://static.tastykitchen.com/recipes/files/2011/01/honey-sweet-corn-bread-cropped-410x307.jpg">Don't forget the cornbread!</a></span></div>
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Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-4098568962447012162012-10-19T10:44:00.000-07:002012-10-19T10:44:10.126-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><i><u>Peach and Blackberry Smoothie </u></i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>With Coconut Oil and Raw Indian Honey</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So, for the last few days, I have been eating just horribly. I abandoned my diet and just ate everything I came across. It was fun and horrible all at the same time. I woke up feeling yucky and ashamed and decided I need to get back on track, even more then i was before. So, you'll be seeing a lot more healthy recipes in here now.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I never eat breakfast. It freaks me out. But, I can drink a smoothie in the morning at least, and that's what I decided to do today. I love smoothies. Shane likes to tell me that it's a bad idea to drink your calories, which he has a point, but this smoothie tends to keep me full until lunch, so I don't see what the problem is.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This smoothie has coconut oil in it. Coconut oil is by far one of my favorite health foods. When buying coconut oil, make sure that it is unrefined and pure.. preferably saying "extra virgin". Refined coconut oil has undergone bleaching and deodorizing, where extra virgin coconut oil has not. With the extra virgin, they squeeze the oil out of the meat of the coconut quickly.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Coconut oil has a ton of benefits. Ranging from heart health, shiny hair, weight loss, lower risk of diabetes, etc. I love it. But, it is high in saturated fat. It is 90% saturated fat, in fact. Although there is conflicting research over the fact that coconut oil actually improves heart health, even though it is a SF.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">We also have raw Indian honey in this smoothie. Raw honey is also incredible for health. It is anti-bacterial, anti-fungal, and anti-viral. It helps with allergies, colds, sore throats. Also, it tastes a heck of a lot better then the honey that comes in those creepy little bear containers. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 tablespoon coconut oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon honey</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 banana</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup of juice ( I used blueberry pomegranate, but I usually use orange)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup frozen peaches</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup frozen blackberries</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Throw it in a blender, and blend! That simple. :P</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Thanks for reading & enjoy.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">-Danielle</span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com1tag:blogger.com,1999:blog-7678924512919123088.post-56213503605406072182012-10-17T20:57:00.002-07:002012-10-17T20:57:50.706-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><i><u>Chocolate Orange Soufflé</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Every time I make a soufflé it is like the scariest thing I can imagine. It's nerve wracking and makes me all kinds of anxious. And it's just a freaking dessert. The first time I ever made a soufflé I was pregnant with my second child, I think maybe around 8 weeks or so and I was watching Master Chef and I knew right then I needed to have one. I think it was 10 at night, and I asked Shane to PLEASE go buy me some ramekins so I could make this like, at that exact minute. When he got home I got to work and by the end I was exhausted and kind of sweaty from working around the heat and my arms hurt because I didn't have a kitchen aid mixer. It was madness. MADNESS!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Souffle comes from the french word "souffler", or to "blow up". You know, since it rises. Ive read somewhere that the first soufflés were started with rouxs ( mixture of flour and butter). </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The first soufflé I made was a chocolate orange espresso soufflé, and I figured tonight I'd make another one, minus the espresso. Ready to learn! Sweet!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">7 ounces finely chopped bittersweet or semisweet chocolate</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 tablespoons unsalted butter, plus for preparing the molds</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 teaspoons pure vanilla extract </span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 large egg yolks</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 tablespoons warm water</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup sugar, plus 2 tablespoons</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">8 large egg whites, room temperature</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 teaspoon fresh lemon juice</span></li>
<li class="ingredient" itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Confectioners' sugar for garnishing</span></li>
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<span class="Apple-style-span" style="line-height: 23px;">Right off the bat, I want to say, when you are baking you MUST always follow exact measurements and everything. Do not make any adjustments, get it?!</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Begin by taking your ramekin and using soft butter, butter all of the inside. Even the top edges.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Next, take granulated sugar and add sugar to the inside, coating it. Now, put your ramekins in the freezer for later.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Preheat oven to 400 degrees, and set a rack on the lower half of your oven.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Measure out your chocolate and your butter now. You want 4 tablespoons butter and 7 ounce of chocolate. Make this exact. You don't want me to cry, do you?</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Take a saucepan and fill it with water, and simmer it on your stove. In the meantime, take you chocolate and your butter, and put it in a bowl. Once the water is simmering, put it above the water ( NOT ON TOP OF IT) and mix until the chocolate and butter are melted and smooth. Don't do this in the microwave okay? I know you're considering it. Then add you vanilla extract.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Now, take 3 egg yolks and 3 tablespoons of warm water, and add them to your kitchen aid. Begin to mix it until it is frothy. Add two tablespoons of granulated sugar, and beat on high for about 5 minutes, or until it forms ribbons.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">In the meantime, add your grated orange to your chocolate mixture. I did about 1/2 an orange.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">When your egg yolks are done, begin to fold them into your chocolate until completely mix. Remember, fold. Do not stir.</span></div>
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<span class="Apple-style-span" style="line-height: 23px;">Take six room temperature egg whites, and 1 1/2 teaspoon of lemon juice, and add to your RINSED OUT kitchen aid. Begin to beat it until its frothing. Once it's frothing, add 1/2 cup of sugar. Now put that baby on high. You want to see the finished product with peaks that are stiff. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Tada! We got stiff peaks ;) Okay, that was weird. Ignore the wink face. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Alright. Now, take your chocolate and take 1/3 of your egg whites, and fold it in gently. WORK QUICKLY. Really, work quickly. Time is important here! Once thats folded in, fold in the rest. Again, never stir!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">It should be the consistency of a mousse. Ladle it into your ramekins, being careful to not get any on the edges. Once it's in, smooth the top down with a straight edge. Sorry, at this point I didn't get any pictures because I was working quickly to keep my egg mixture light. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In the oven for 17 minutes, or until it's raised about 1 inch above the surface of the ramekin. DO NOT OPEN OVEN. Very important. Even try to keep the noise down. That may be an old wives tale, but I wouldn't risk it. You don't want a squid ward moment, do you?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sprinkle on some confectioners sugar and enjoy!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">-Danielle.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-souffles-recipe/index.html">recipe.</a></span></div>
Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-30828144198604290922012-10-17T18:50:00.000-07:002012-10-17T18:50:22.235-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><i><u>Flagstaff & Grecian Citrus Pork with Mediterranean Quinoa.</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hey again. I thought today I would include a restaurant review and also a recipe. Today, my mom and I went up to Flagstaff ( of which we forgot how torturous a drive it was). We got up there and were debating between Thai food, crepes, and Charley's. We settled on The Creperie. I was pretty thrilled about it. It was adorable.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Is that adorable, or what? Seriously. Flower boxes. It looked like a French café. We got up to the door and lo and behold, it was closed. So, we saw the Weatherford Hotel across the street, which has Charley's, and decided to just give it a shot. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The Hotel itself was pretty adorable. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://www.google.com/imgres?q=weatherford+hotel&um=1&hl=en&client=safari&sa=N&rls=en&biw=1275&bih=664&tbm=isch&tbnid=B3YDkuA17EsJmM:&imgrefurl=http://flickrhivemind.net/Tags/weatherfordhotel/Timeline&docid=hUbKqAb9_K-0vM&imgurl=http://farm4.static.flickr.com/3632/3362373204_467299ee1d.jpg&w=500&h=357&ei=a1V_UMi6CYvYigLi3YD4Bg&zoom=1&iact=hc&vpx=853&vpy=276&dur=100&hovh=190&hovw=266&tx=129&ty=102&sig=111448866034720790015&page=2&tbnh=138&tbnw=170&start=16&ndsp=22&ved=1t:429,r:11,s:20,i:168">credit.</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">A little history: It was built in the late 1800's by the Weatherford family. Supposedly, it's pretty haunted. Story's revolve around Room 54 where it's said that a newlywed couple haunts, which no longer holds guests. There are a few other stories of hauntings as well, which I found pretty interesting and you can read about it <a href="http://www.examiner.com/article/haunted-weatherford-hotel-flagstaff-arizona">here</a> if you're weird like me and into those sort of things. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So, we went to their restaurant, Charley's. My mom ordered the burger and I ordered the "Flagstaff Dip". The service was pretty excellent and everyone was friendly, but to be honest, the food was mediocre and I don't think it was exactly worth the price we paid. It was good if you're wanting just bar food, but if you want something really amazing, meh. Not your place. Thinking back, we should of went to the Thai place.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So, tonight I am making Grecian Citrus Pork Tenderloin and Mediterranean Quinoa. And yes, all of that had to be capitalized. It's that good. I'd like to add that Shane does NOT like pork. He really hates it almost, but when I make pork tenderloin he is ALWAYS happy with it. Im not sure if it's just this cut of meat, or what, but he usually is pleased with this. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>Recipe:</u></i></span></div>
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<i><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pork:</span></u></i></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">A decent sized pork tenderloin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Grapeseed or Olive Oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Quinoa:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup Quinoa </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Lemon juice & rind</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Let's start with the pork! Grab a freezer bag big enough to hold the pork. Combine 1/2 cup of the oil of your choice, 2 tablespoons of oregano, salt and pepper to taste, garlic, 1 teaspoon red wine vinegar, juice of one lime and one lemon into the bag, and add the pork. Marinate overnight, if you'd like, which is what I did. Or marinate AT LEAST 4 hours.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Alright, now we need a skillet or a pan. Take you marinated pork, and add it to the heated pan. We want to sear it brown on all sides, about 2 minutes on each side. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw93toDXiOLS1VOmCBhk3zUgLxTzpIc1BN2RzLTXy9ljUX0k4x_VnEBYwwINS-Neag2_KTLigxrKG2vJ2kEY_r4_qRI0dUaVUYciwhDLvObqK0ydi5swE53qhXys3-AxhpILqZArmcpnD5/s1600/photo-32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw93toDXiOLS1VOmCBhk3zUgLxTzpIc1BN2RzLTXy9ljUX0k4x_VnEBYwwINS-Neag2_KTLigxrKG2vJ2kEY_r4_qRI0dUaVUYciwhDLvObqK0ydi5swE53qhXys3-AxhpILqZArmcpnD5/s320/photo-32.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hey, that looks good! Now that it's seared, let's add it to the oven at a temp of 365 degrees for about 15- 20 minutes, or until it is barely pink but still juicy. After it is cooked, take it out of the oven, BUT, let it rest for at least ten minutes before slicing, to preserve the juice.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So, our Qunioa. It's going to be light and refreshing, very mediterranean. Let's take a saucepan and add 2 cups of water, and one cup quinoa. Please look at the back of your bag for your exact directions for cooking though! Mine usually takes 12 minutes til it's cooked and the water has been absorbed. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If you don't know what qunioa is..well, you should. It's amazing. It's so good for you. It's a whole grain, high in fiber, iron and amino acids. It has a slight nutty flavor, but looks like couscous ( the food so good they named it twice). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v2fzSkfbpgm60tVRu5NuX-Qp51fHsn3eHZt7dzS67OzGFJB4Y7ZsiXtG11MrudeSSB5cPObJfncp17VuzMMV_UxrXADuVmA76ae1i7-NLblyxd_Icf0h2y1VM7O-fp40lhMGmZ72S2U8/s1600/photo-33.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v2fzSkfbpgm60tVRu5NuX-Qp51fHsn3eHZt7dzS67OzGFJB4Y7ZsiXtG11MrudeSSB5cPObJfncp17VuzMMV_UxrXADuVmA76ae1i7-NLblyxd_Icf0h2y1VM7O-fp40lhMGmZ72S2U8/s320/photo-33.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Alright, quinoa cooked? Good! Take it off and fluff it with a fork. Now, get your cutting board out and chop your pepper up into bite sized pieces. I prefer a red pepper, but thats because I like how vibrant and fresh it looks. Feel free to use orange or yellow as well! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RE2yEhyphenhyphenaPmdtBIohTbhrHv8HZVo3J0Sy8fc7FR4vINBZkLYGJBkOLPFwIIbqo9-PyIvws1NRQNaaTt6hr1DXH7m17KIggUjulCdvmPw6LFc7bMcM4I0jyjz_9ll6CDLbD0gLTg02TBE9/s1600/photo-34.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RE2yEhyphenhyphenaPmdtBIohTbhrHv8HZVo3J0Sy8fc7FR4vINBZkLYGJBkOLPFwIIbqo9-PyIvws1NRQNaaTt6hr1DXH7m17KIggUjulCdvmPw6LFc7bMcM4I0jyjz_9ll6CDLbD0gLTg02TBE9/s320/photo-34.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add that to a pan with oil and sautee, until soft yet slightly firm still. When it's cooked add it to the </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">quinoa with the oil as well. Fluff it around and put it in the fridge for about 10 minutes or until cool. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Once cooled, take it out and slice one lemon. I prefer to use the juice of one whole lemon, but I LOVE citrus. So add what you're comfortable with. I also grate 1/2 lemon rind as well. I add salt to taste, and crumble up some feta cheese, a dash of red wine vinegar, and a handful of sliced grape tomatoes, and you have yourself a nice little summery, refreshing, mediterranean salad!</span></div>
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Enjoy loves!</div>
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-Danielle</div>
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Anonymoushttp://www.blogger.com/profile/04585181847892797298noreply@blogger.com0tag:blogger.com,1999:blog-7678924512919123088.post-4290939405624353562012-10-16T19:09:00.002-07:002012-10-16T19:09:42.037-07:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><i><u>Creme Vichyssoise Glacée</u></i></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i><u>(Potato and leek soup)</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hey there. I am Danielle. I have always had a passion for cooking, even though it's waxed and waned over the years. When I got married, I couldn't even cook chicken. I remember, because the first meal I made as a married woman was baked chicken, and I remember Shane looked at me and politely smiled and said "Wow, Dan...this is, um...yeah. Thanks." Ever since then I realized, I need to learn to cook. And I did. And I loved it. I hope you'll like my blog. I assume you will, because I am freaking hilarious, and a classy broad. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Moving on to the meal I made tonight. I was planning on making pork tenderloin. Then Shane asked for mashed potatoes. And I did the same thing I do every time Shane asked for mashed potatoes. I get the potatoes out and then say "Ah, Im making potato and leek soup! He'll forgive me." Which, he always does. Because potato and leek soup is amazing. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Recipe:</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">3 large leeks</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">1 stick butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">8 medium sized potatoes</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">This is a very inexpensive meal. Sounds fancy, but it's not. This is peasant food back in France in the day. I read somewhere that King Louis XV invented the cold version of this soup, but I cannot be certain of that. It really made a comeback in New York in the 1950's, where Luis Diat of the Ritz Carlton put it on his menu, since his mother and grandmother used to make it for him. He used to add cold milk to cool it (<a href="http://suite101.com/article/vichyssoise-history-and-beyond-a72702">citation</a>). This soup is MEANT to be eaten cold, but I reallllly like it better hot. In the fall. With the windows open.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Okay. I want to share my love of leeks. I LOVE LEEKS. You have no idea. Every time I smell one, its the best smell ever. They smell so earthy and delicious. They remind me of how amazing the world is, the world gave me leeks! They're that good. I shit you not. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">The first time I made this was after I read Julie and Julia. I was at my first house and Lily was a little baby. After making it, I said to myself "Holy guacamole. This is the best thing I have ever eaten."</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Let me show you how to do this.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Take your onion and peel it, and slice it long ways. You'll need a big enough pot ( this recipe is quite large, I like to freeze the leftovers for fall days) and add your stick ( A STICK!) of butter. Let the butter melt down, and add your onion.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Leeks. My favorite! I love leeks but they are difficult buttheads sometimes. Go ahead and chop the top green part off and discard. We don't need that.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Got rid of the green part? Good! Now, lets cut this leek down the middle. ( Do all three like this!) Cut the root off, and then take the leek and rinse it well under the sink. Leeks collect dirt in the layer, and you need to make sure you thoroughly rinse it. Now, once it's clean, dice it up. Add it to the pot of butter & onions, and cook them until they are nice and soft and all you can smell is delicious buttery leeks.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In the meantime, wash your potatoes well. Peel them nicely. When I peel potatoes I am like a mad woman. There are potato peels everywhere, except the garbage can. Usually in my hair, too. Although, thats besides the point. Moving on, after they are peeled, wash them again so all the dirt is removed. Get your cutting board out again, and slice them thinly. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Throw them in the pot as well. Cover with chicken stock. Let it simmer until the potatoes are soft and falling apart.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Done with that? Good, lets move on. Get your blender out!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Okay. Scoop in batched into your blender and blend. You want this soup as smooth as it can be. Avoid and lumps or pieces of leek. Smooth it!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Okay, at this point you're probably thinking "Did I just spend this long making mashed potatoes?" No. You didn't. Stay with me, people.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Let your soup COOL DOWN before you add the milk. Thats important. I just stuck mine in the fridge for 10 minutes. Do not add milk or cream until it is cooled.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add this to taste. Just a word of warning. The first time I ever used White pepper I was taken aback. I was afraid to use. To me, it smells like a petting zoo. Do not be alarmed. It is important to use this, so do not skip it. Also, I like to add a bit more butter to the pot at this point. Add the milk.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">You're done! Enjoy, dearies. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">-Danielle.</span></div>
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