tag:blogger.com,1999:blog-35026278655896866292024-03-13T10:42:04.998-07:00Oh! Beauteous!All things beautiful -- gardens, meals, friends, and whatever else crosses my happy path.Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-3502627865589686629.post-81777665915177743672014-04-26T09:09:00.004-07:002014-04-26T09:11:00.533-07:00Eating My Way Across LA<div dir="ltr" style="text-align: left;" trbidi="on">
Recently I had to go to Los Angeles for business. While there, we ate at <a href="http://cafegratitudela.com/menu/">Gratitude</a>, a wonderful vegan/raw food restaurant where other people seem to spot celebs left and right. Not me - I'm basically clueless and (I suspect) more interested in looking at my food that some vaguely familiar schmuck also trying to just get a meal.<br />
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This time I had "Warm-hearted". The fun thing about Gratitude is that they set the plates down and tell you you are whatever it was that you eat -- "You *are* Warm-hearted!" This never fails to crack me up.<br />
<br />
Warm-hearted is grilled polenta, topped with mushroom ragu, sautéed spinach, cashew ricotta, brazil nut parmesan, and basil. I think J will love it, and it will improve my vegan offerings.<br />
<br />
<br />
<div class="ERSName" itemprop="name" style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Vegan Brazil Nut Parmesan Cheese</div>
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<i><span style="font-size: x-small;">The original recipe is from <a href="http://www.thefussyfork.com/vegan-parmesan-cheese/">here</a>.</span></i><span style="font-size: 16px; font-weight: bold;"> </span></div>
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<table><tbody>
<tr><td class="webkit-line-content">Ingredients</td></tr>
<tr><td class="webkit-line-number" value="944"></td><td class="webkit-line-content"></td></tr>
<tr><td class="webkit-line-number" value="945"><br /></td><td class="webkit-line-content">1 Cup Brazil nuts</td></tr>
<tr><td class="webkit-line-number" value="946">Method</td><td class="webkit-line-content">1 teaspoon chopped garlic<br />
1/3 teaspoon salt<br />
<br />
Place nute, garlic and salt in food processor and pulse until combined. That's it! Be sure to store it in the fridge in an airtight container.</td></tr>
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<br />
<br />
<br />
<br />
<b>Cashew Ricotta</b><br />
<i>The original recipe is from <a href="http://thesimpleveganista.blogspot.com/2012/10/cashew-ricotta-cheese.html">here</a>.</i><br />
<table><tbody>
<tr><td class="webkit-line-content">Ingredients</td></tr>
<tr><td class="webkit-line-number" value="944"></td><td class="webkit-line-content"></td></tr>
<tr><td class="webkit-line-number" value="945"><br /></td><td class="webkit-line-content">1 1/2 cup raw cashews, soaked</td></tr>
<tr><td class="webkit-line-number" value="946"><br /></td><td class="webkit-line-content">1/2 cup water</td></tr>
<tr><td class="webkit-line-number" value="947"><br /></td><td class="webkit-line-content">juice of 1 large lemon or 1 tablespoon apple cider vinegar</td></tr>
<tr><td class="webkit-line-number" value="948"><br /></td><td class="webkit-line-content">1 tablespoon nutritional yeast*</td></tr>
<tr><td class="webkit-line-number" value="949"><br /></td><td class="webkit-line-content">1 garlic clove</td></tr>
<tr><td class="webkit-line-number" value="950"><br /></td><td class="webkit-line-content">dash of onion powder</td></tr>
<tr><td class="webkit-line-number" value="951"><br /></td><td class="webkit-line-content">himalayan sea salt and cracked pepper, to taste</td></tr>
<tr><td class="webkit-line-number" value="954">Method</td><td class="webkit-line-content"><br />
<br />
Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit.</td></tr>
<tr><td class="webkit-line-number" value="956"></td><td class="webkit-line-content">Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.</td></tr>
<tr><td class="webkit-line-number" value="958"></td><td class="webkit-line-content">Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.</td></tr>
<tr><td class="webkit-line-number" value="960"></td><td class="webkit-line-content">Makes appx. 2 cups. Stores in refrigerator for up to a week.</td></tr>
<tr><td class="webkit-line-number" value="962"></td><td class="webkit-line-content">*You could do just as well without the nutritional yeast if you don't have it. I only added a small amount, probably pretty unnoticeable. I will be trying more next time to play around with it a bit. If you do add it, it will add a bit more cheesy flavor and some good nutritional value.</td></tr>
<tr><td class="webkit-line-number" value="964"><br /></td><td class="webkit-line-content"><br /></td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-27455796522769587202014-01-19T17:31:00.001-08:002014-01-19T17:31:28.869-08:00Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette <div dir="ltr" style="text-align: left;" trbidi="on">
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Well, the holidays are over, and life is slowing down a little at Chez Felgerts. We are mostly just trying to get through this freaky cold winter we seem to have been dealt this year. I renewed my subscription to Food & Wine because I like it, but also because they offered me a free subscription for a friend. So I'm hoping Julie will be also cooking some of the yummy recipes and invite us over to enjoy them!</div>
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Tonight we had rotisserie chicken made on our little rotisserie that makes the nicest, juiciest chicken you can imagine. I decided to try the Haricots Verts and Artichoke Salad to go with it. It was a little fussy. I think next time I would just try using the frozen artichoke hearts, rather than having to prepare, cook, and de-choke a couple of fresh artichokes. Especially since it's winter and heaven only knows where those came from! </div>
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You can read the original recipe <a href="http://www.foodandwine.com/recipes/haricots-verts-and-artichoke-salad-with-hazelnut-vinaigrette">here</a>. </div>
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<h3>
Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette </h3>
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<b>Ingredients</b></div>
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2 large artichokes
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1 pound haricots verts
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(I used fresh green beans because that's what I could get)<br />
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3 tablespoons hazelnut oil
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1 tablespoon peanut oil
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1 tablespoon sherry vinegar
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Kosher salt
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Freshly ground pepper
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2 tablespoons finely chopped shallot
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3 tablespoons chopped, toasted hazelnuts
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Fill a medium bowl with water. Working with 1 artichoke at a time, snap
off the tough outer leaves and trim the stem. Cut off all the remaining
leaves. Peel and trim the bottom and stem; add to the water. Repeat with
the remaining artichoke.
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In a medium saucepan of salted boiling water, cook the artichokes over
moderate heat until tender, 18 to 20 minutes. Using a slotted spoon,
transfer them to a cutting board; let cool slightly. Scoop out the furry
chokes with a melon baller or spoon. Cut each into quarters.
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Prepare a medium bowl of ice water. In the same saucepan, cook the
haricots verts for 3 minutes. Drain and transfer to the ice water to
cool; drain. Dry on paper towels, then cut in half.
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In a large bowl, whisk the hazelnut oil, peanut oil, sherry vinegar,
salt and pepper. Add the beans, artichokes and shallot; toss. Sprinkle
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-11482351880481993432014-01-01T05:58:00.003-08:002014-01-01T11:21:32.352-08:00Rosemary Citrus Sparkler<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
It seems like most of my friends don't drink much anymore. I can invite over most of the family of choice and we won't finish off a single bottle of wine. But on an occasion, it is nice to be able to offer a cocktail -- or "mocktail" if you can stand that moniker! Here's one that is really wonderful. I made the syrup up a few days in advance and saved it in the fridge. The big night, we poured an ounce over ice and topped with seltzer. Try it! You will love it!<br />
<br />
The original recipe came from <a href="http://www.brittanypowell.com/food-i-make/rosemary-citrus-spritzer/">here</a>. I've modified it.<br />
<br />
<br />
<b>Rosemary Citrus Spritzer</b> <br />
<br />
<span style="text-decoration: underline;">Ingredients:</span><br />
Zest of 2 oranges<br />
Juice of lemons and oranges to make a cup of juice. I used Cara Cara oranges and Meyer lemons<br />
3/4 cup sugar<br />
4 3" pieces of Rosemary, washed <br />
<br />
Ice<br />
Sparkling water<br />
<br />
<span style="text-decoration: underline;">Instructions:</span><br />
Add the lemon zest, lemon juice, orange juice, sugar, and rosemary to
a small saucepan and bring to a boil over medium heat. Boil the
mixture for one minute, stirring constantly, then remove the pan from
the heat and let it sit for about 10 minutes. Strain out the solids and
pour the syrup into a container. Refrigerate it until you’re ready to
use it.<br />
<br />
To serve, add ice to a glass, pour in as much gin as desired, add a
couple of tablespoons of rosemary citrus syrup, and top with sparkling
water</div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-37325643571367682992014-01-01T05:35:00.002-08:002014-01-01T05:35:53.257-08:00Meemaw's Pate<div dir="ltr" style="text-align: left;" trbidi="on">
The last time we were in Paris (I love the way that sounds!), we had lunch at a restaurant famous for it's Onion Soup. Au Pied de Cochon is within sight of Les Halle<b>s</b> if I recall correctly. And the soup was good. But as is often the case, it isn't the soup that has made that meal one of my favorites. It was the little pot of pork spread that was on the table, like we would offer olive oil or butter.<br />
<br />
And was it good! I don't know what all was in this delicious, soft, porky, spread but it was worth every calorie. For a while I mistakenly thought I had been feasting on pate, but now I'm better educated and know that it was pork rillettes that I was feasting on. But that's what got me interested in trying to make pate or rillettes myself.<br />
<br />
So, for this year's New Year's Eve feast I decided that I would give pate a try. I didn't have the darling little crocks needed for rillettes, and I was afraid I would have so much of the stuff that it would never be eaten. I did a lot of research, and decided that the kind of pate I wanted to make was a country-style pork pate. I looked at a lot of recipes, and finally settled on this <a href="http://www.americastestkitchenfeed.com/recipes/homemade-country-style-pate-pate-de-campagne/">one</a>, which I modified and cut in half.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgcgC30Ae6jYjcCtrJ3q8-ztlfNND8WouyR5LuJHDvmqbmbe4mRTOEAXggXgKet8V5EC9N7ronHus6yqSzh6kls3eoiBfhyN2jOrWpwTcl-NmDoTNu2WFwtYHEwDqHVjJoOd2bI_stX3/s1600/photo(28).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgcgC30Ae6jYjcCtrJ3q8-ztlfNND8WouyR5LuJHDvmqbmbe4mRTOEAXggXgKet8V5EC9N7ronHus6yqSzh6kls3eoiBfhyN2jOrWpwTcl-NmDoTNu2WFwtYHEwDqHVjJoOd2bI_stX3/s200/photo(28).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of the pan, ready to cut</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS9H6Im6M9kbNFfyA97Zy9e23QBGUO2qvXpAc6gnpjIemfn_6NV8G5rOoGlDCOCRajiyZgkmcsqygJATjcPapz8jQzPBQ29OKYKtyzDqIDkS0KrHgSyIWj8h-3WMMPsvm-ajLu1ORdW85/s1600/photo(27).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS9H6Im6M9kbNFfyA97Zy9e23QBGUO2qvXpAc6gnpjIemfn_6NV8G5rOoGlDCOCRajiyZgkmcsqygJATjcPapz8jQzPBQ29OKYKtyzDqIDkS0KrHgSyIWj8h-3WMMPsvm-ajLu1ORdW85/s200/photo(27).JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charcuterie Plate 2013!</td></tr>
</tbody></table>
<br />
<br />
Post dinner report: The pate was a huge hit! Although it was risky to make something for the first time for the dinner, it was a success. Delicious! <br />
<br />
<b>Country Style Pork Pate</b><br />
<br />
<div class="post-content main">
Makes about a small loaf<br />
<em><br /></em> <br />
1 tablespoons unsalted butter<br />
2large shallots, minced<br />
3/4 pounds ground pork<br />
1/4 pound pork shoulder, cut by hand into small pieces.<br />
8 slices of bacon, 2 chopped into small pieces and the others left whole<br />
2 chicken livers, rinsed, patted dry, trimmed, and cut into ½‐inch pieces<br />
1 large egg<br />
1/4 cup cognac<br />
1/6 cup heavy cream<br />
1 tablespoons minced fresh thyme<br />
1 garlic clove, minced<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
⅛ teaspoon ground nutmeg<br />
⅛ teaspoon ground cloves<br />
⅛ teaspoon ground ginger<br /> 3/8 cup shelled pistachios, toasted and chopped coarse<br />
3 fresh bay leaves<br />
<br />
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Bring kettle of water to boil.<br />
2. Melt butter in 10-inch skillet over medium heat. add shallots and
cook until softened, about 5 minutes. remove from heat and let cool to
room temperature.<br />
3. Mix pork, chopped bacon, and chicken livers together in large bowl
until thoroughly combined. In separate bowl, beat eggs, cognac, and
cream together with fork until combined, then stir in thyme, garlic,
salt, pepper, nutmeg, cloves, and ginger. Add egg mixture, softened
shallots, pistachios, and peppercorns to meat mixture and mix with your
hands until thoroughly combined.<br />
4. Arrange bay leaves, bright green side down, in the loaf
pan. Line pan with bacon slices. Transfer pâté mixture
to bacon-lined pan, using hands to press mixture firmly into pan (pan
will be very full). Fold bacon slices over mixture and cover tightly
with aluminum foil.<br />
5. Place pan in 13 by 9-inch baking dish and transfer to oven. Pour
boiling water into baking dish until it comes halfway up sides of pan.
Bake pâté until it registers 165 degrees, about 1.5 hours.<br />
6. Remove pan from baking dish and transfer to rimmed baking sheet.
Place heavy skillet or small baking dish filled with heavy cans on top
of pâté to weigh down. Let cool at room temperature for 1 hour. Remove
skillet and refrigerate pâté until completely chilled and set, about 8
hours.<br />
7. Fill baking dish with hot water. Place pâté (still in loaf pan) in
baking dish for 1 minute. Remove foil. Using paring knife, loosen edges
of pâté from pan, then invert pan onto cutting board. Pâté can be
wrapped tightly in plastic wrap and refrigerated for up to 1 week or
frozen for up to 1 month; it should be left whole and not sliced until
ready to serve. Bring to room temperature before serving.<br />
</div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-42580508994099618292014-01-01T00:00:00.000-08:002014-01-01T00:00:11.512-08:00New Year's Eve Dinner Party: Menu!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3ARwY2oRM1HKWzNLKJpxBt5RTgMgJiAC2egu7FuW7Gn3eXItYyIUdly7Df-gAR-O1Ka4RrEw4TdKXFNV-z88wHaq1Pw3jL_ZgIeisJkyCG66iTL8Nuzz1MeNji1qM0fK1J4DU13yjHt9/s1600/photo(26).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3ARwY2oRM1HKWzNLKJpxBt5RTgMgJiAC2egu7FuW7Gn3eXItYyIUdly7Df-gAR-O1Ka4RrEw4TdKXFNV-z88wHaq1Pw3jL_ZgIeisJkyCG66iTL8Nuzz1MeNji1qM0fK1J4DU13yjHt9/s320/photo(26).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The table is set...</td></tr>
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It's that time again, when we blow out all the stops for our family of choice! The annual New Year's Eve dinner party! Sadly, a couple of us won't be able to attend. I'm always happiest with everyone around my table. <br />
<br />
My normal strategy is to pour all my efforts into one or two components of the menu, and for the rest, cook things I've done a million times and can do in my sleep. Here's this year's menu. Recipes and post-meal reviews to follow.<br />
<br />
As always, I like to offer my dear guests a choice on some parts of the menu.<br />
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Salad</b></div>
<div style="text-align: center;">
Caesar Salad with Garlic Toasts</div>
<div style="text-align: center;">
or</div>
<div style="text-align: center;">
Baby Greens with Beet, Goat Cheese, and Cara Cara Orange Fillets</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Appetizer Plate</b></div>
<div style="text-align: center;">
Charcuterie Plate with Housemade Pate de Camapagne</div>
<div style="text-align: center;">
or</div>
<div style="text-align: center;">
Shrimp Cocktail</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Cocktails (all non-alcoholic)</b></div>
<div style="text-align: center;">
Rosemary Citrus Cocktail</div>
<div style="text-align: center;">
Sour Cherry-Pomegranate Sparkler</div>
<div style="text-align: center;">
Elderberry with Mulled Berries Sparkler</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Main Course</b></div>
<div style="text-align: center;">
Rack of Lamb</div>
<div style="text-align: center;">
Roasted "Windy Night Farms" Squash with Dates and Seeds</div>
<div style="text-align: center;">
Rice Byrani ala Felgerts</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Desert</b></div>
<div style="text-align: center;">
Profiteroles with Carmel Macadamia Nut Ice Cream and Hot Carmel Sauce</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-67877757682594596552013-12-21T08:15:00.001-08:002013-12-21T08:15:23.216-08:00The Venn Diagram of Christmas Traditions<div dir="ltr" style="text-align: left;" trbidi="on">
This graphic is from: The Reason Stick: The Venn Diagram of Christmas Traditions. You can see the original <a href="http://crispian-jago.blogspot.com/2013/12/the-venn-diagram-of-christmas-traditions.html">here.</a> I love to celebrate Christmas. When I first started practicing Buddhism, I thought my Christmas celebrations were over. That made me sad. But then I met this nice Nyingmapa who was a Christmas Tree ornament saleswoman. She told me that some of her congregation had berated her for her job, and she told them, "Consider it a Shambhala Bush and get over it!" After that I celebrated with great glee! So Merry Christmas, everyone! And may all suffering CEASE!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mT1ckHcukl1Y8m07_Wdy37mdzqCSioEL1nqm5nPth4rKqNhYieaHI5J0OV-Y5tO9W_0Mv6Jwnra7PW8xohoE0eoYhXahBe4Rfi3kns9CofgIb6brHSC59s5yhocjSQT3du-gNF5ujUAc/s1600/Christmas+Venn+100dpi.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mT1ckHcukl1Y8m07_Wdy37mdzqCSioEL1nqm5nPth4rKqNhYieaHI5J0OV-Y5tO9W_0Mv6Jwnra7PW8xohoE0eoYhXahBe4Rfi3kns9CofgIb6brHSC59s5yhocjSQT3du-gNF5ujUAc/s640/Christmas+Venn+100dpi.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-727260523278121282013-12-13T09:58:00.000-08:002013-12-13T09:58:15.218-08:00Alertos Mexican<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpav3M_DIS9B5FAsvx_DreZKzZV8wmpmSQ1vGF-2GQ2Xqbyf3Y9-HPP0zqgnBQiKVsMOrnhe_4KehXCRRTp4dOFVzVJ0oO_lD9yFUCx4zq-X2ss2IlW3dQH31XnBUY1RolZchoUdUCfRIG/s1600/120s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpav3M_DIS9B5FAsvx_DreZKzZV8wmpmSQ1vGF-2GQ2Xqbyf3Y9-HPP0zqgnBQiKVsMOrnhe_4KehXCRRTp4dOFVzVJ0oO_lD9yFUCx4zq-X2ss2IlW3dQH31XnBUY1RolZchoUdUCfRIG/s1600/120s.jpg" height="320" width="320" /></a>How much do I miss eating good Mexican food? You will never know. So there I was, in Anaheim, in a sea of PF Changs and IHoPs and California Pizza Kitchens, and Jack-in- Boxes. So boring. Can you blame me for having Cheerios and milk in my room while watching "Say Yes to the Dress." Tragic. But then, as I was strolling around the block, I caught sight of Alerto's. It was tucked into a nondescript strip mall. Clean but un-distinguished.<br />
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But oh my.<br />
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Chile rellanos, refritos, creamy and with the lovely taste --- could it be lard? And handmade four tortillas. It was heaven! If you are ever there, you should definitely check it out. </div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-86671739475118423592013-12-08T15:46:00.001-08:002013-12-08T15:48:52.430-08:00More Gifts for Foodies<div dir="ltr" style="text-align: left;" trbidi="on">
You know how it is with foodies - because we have everything, or have tasted everything, we are darn hard to buy for! I've got a couple of suggestions for the foodie in your life. This time, it's some of my favorite seasonings and flavorings. Hopefully, some or all of these will be new to you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM2dSoM2-FHBEaANB20xnhKm9S_qY49HnjXOWLLMCZz4FFGptioNvceNk5NV-dN-HJbQM6Iwmd4HA-QzGUsnytPrgRYz_GLURptxTHb6wzAQ1THNp0YxGFlPLUVYBQAe6R4faVUnZ4RYY/s1600/gullahluvthumb2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM2dSoM2-FHBEaANB20xnhKm9S_qY49HnjXOWLLMCZz4FFGptioNvceNk5NV-dN-HJbQM6Iwmd4HA-QzGUsnytPrgRYz_GLURptxTHb6wzAQ1THNp0YxGFlPLUVYBQAe6R4faVUnZ4RYY/s200/gullahluvthumb2.jpg" width="106" /></a>Gullah Luv seasoning is my go-to seasoning salt. According to the Gullah Luv website (you can visit <a href="http://www.gullahgourmet.com/" target="_blank">here</a>), the Gullah are, "African Americans who live in the lowcountry region of
South Carolina and Georgia, which includes both the coastal plain and
the Sea Islands. Historically, the Gullah region once extended north to
the Cape Fear area on the coast of North Carolina and south to the
vicinity of Jacksonville on the coast of Florida. Today the Gullah area
is confined to the South Carolina and Georgia lowcountry. The Gullah
people are also called Geechee, after the Ogeechee River near Savannah,
Georgia. The Gullah are known for preserving more of their African
linguistic and cultural heritage than any other African American
community in the United States." So, I feel like I'm helping to preserve a little of our ethnic diversity when I buy my $9.95 bottle of yummy Gullah Luv Seasoning salt. It really is a "win-win" kind of a thing. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzty3A6m8a_6vh6TpB41QZwiOG2Mnmge1aK2m54ZfXLyYov3qEzr84ej9B4wAHlPN4AWPqJQ9sNAxsuHR5czlbXa8MvyBsYgych3D2m3dPFilTPm-yvsWyX8aiSQTewHfHM7vFONHjGzCL/s1600/fusion-black-truffle-salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzty3A6m8a_6vh6TpB41QZwiOG2Mnmge1aK2m54ZfXLyYov3qEzr84ej9B4wAHlPN4AWPqJQ9sNAxsuHR5czlbXa8MvyBsYgych3D2m3dPFilTPm-yvsWyX8aiSQTewHfHM7vFONHjGzCL/s200/fusion-black-truffle-salt.png" width="200" /></a>Black truffles are one of my favorite flavors, but are they expensive! I find that I can add a little of that wonderful earthy flavor to mushroom omelets, pasta dishes, and even just grilled baguette using black truffle salt. But because black truffle is such an expensive and rare commodity, there are a lot of substandard products out there. I've had great success with Fusion Black Truffle salt. You can find it <a href="http://www.saltworks.us/fusionsalt.asp?mkwid=skDSZZgk0&pcrid=29183834402&gclid=CO3wjP7cobsCFXHxOgod1xMAnQ" target="_blank">here</a>.<br />
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Speaking of black truffles, I'm also a huge fan of black truffle honey. This is honey that has a slice of truffle in it. You may think this is a weird combo, and I guess it is. But take a really strong cheese and add a stripe of truffle honey, and my oh my! You've really got something special. <a href="http://www.amazon.com/Black-Truffle-Honey-3-2-oz/dp/B00EQD4QYI/ref=sr_1_8?ie=UTF8&qid=1386545553&sr=8-8&keywords=black+truffle+honey" target="_blank">Here</a> is one I have bought on Amazon that you might want to try. Yes, it is pricey, but a little goes a very long way and I'm talking about $15, not $150. So think of it as a rather pricey stocking stuffer.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Lyjo7CPPz8eURgcqFE9dw8kOWedHkkOIOIeK_7kPtH1yOjPd4CMN1MaJpnSwb0Y3-9q601fpdJsZ2WVnZPkWaZSJNyqi5zATlrcKSd_GthhTlcCMrzmLwynrfyVTMaQIJyeyDS6Xn6Nu/s1600/penzeysimages.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Lyjo7CPPz8eURgcqFE9dw8kOWedHkkOIOIeK_7kPtH1yOjPd4CMN1MaJpnSwb0Y3-9q601fpdJsZ2WVnZPkWaZSJNyqi5zATlrcKSd_GthhTlcCMrzmLwynrfyVTMaQIJyeyDS6Xn6Nu/s200/penzeysimages.jpg" width="200" /></a><br />
Your favorite foodie probably knows about Penzey's Spices, but likely hasn't tried them all. I love "Tsardust Memories", a spicy mix of salt, garlic, cinnamon, pepper, nutmeg and marjoram. I really love this in butternut squash soup, meatballs, and grilled meats. You can snag a bottle <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysrussian.html" target="_blank">here</a>. <span style="font-family: inherit;"> </span><br />
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: inherit;"></span></span><br />
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<span style="font-family: inherit;">So, there you go - some stocking stuffer ideas. Next time, I'll share my favorite cookbooks with you. Happy shopping! </span>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-71749851460909432502013-11-29T15:18:00.000-08:002013-11-29T15:18:09.545-08:00St Petersburg Museum Day<div dir="ltr" style="text-align: left;" trbidi="on">
We have been enjoying a lovely Thanksgiving holiday with my daughter, Nicole, and her fiance John and his parents. It has been a real bonding of families, and I've never laughed so much in my life!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjUERvm1mQLVCSjMnbD64Y2NfmvV0vE94LU_bWanOwKk7RsDUusygGXckqXSlqRYr3v7f5PO5dCN2hT5O3oyDlNlKydWyotQcF2nHO3kEh-oRE-snvGc17b3bVrG9SLxsy9UeRcq2Qm6E/s1600/santiago-el-grande.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjUERvm1mQLVCSjMnbD64Y2NfmvV0vE94LU_bWanOwKk7RsDUusygGXckqXSlqRYr3v7f5PO5dCN2hT5O3oyDlNlKydWyotQcF2nHO3kEh-oRE-snvGc17b3bVrG9SLxsy9UeRcq2Qm6E/s320/santiago-el-grande.jpg" width="239" /></a></div>
<br />Today we visited the <a href="http://thedali.org/exhibits/details/santiago.php" target="_blank">Salvador Dali museum</a> where we saw the absolutely stunning work called Santiago El Grande. I'm including a picture of it from the internet, but believe me when I say that this doesn't even come close. For one thing, the real painting must be 12 feet tall. If you ever have the opportunity, you should by all means go see it. It was intensely spiritual and very beautiful. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQz4epCttcAwUdvi8PTYzhLkMIJ_07dpfVznshtGI3g6ReoA3e1E0Ctd4AxjGiHOF6jFR73Ho7ilYfp039hXZa2NmAEiNvnF0YauzW6-C2E1TEOZ5Sn_BbJNln-pFHOOBhtNgR71pZPhH/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQz4epCttcAwUdvi8PTYzhLkMIJ_07dpfVznshtGI3g6ReoA3e1E0Ctd4AxjGiHOF6jFR73Ho7ilYfp039hXZa2NmAEiNvnF0YauzW6-C2E1TEOZ5Sn_BbJNln-pFHOOBhtNgR71pZPhH/s320/photo+3.JPG" width="320" /></a>After the Dali museum, we checked out a Chihuly exhibit at the <a href="http://www.moreanartscenter.org/content.php?id=90" target="_blank">Morean Arts Center</a> . We could take pictures in there, so of course I took the opportunity for a few selfies, which I will spare you!. We have seen Chilhuly in Tuscon and of course, there is the beautiful light fixture at the Eastman School in our home town of Rochester NY. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrHCyTvXANJ1p01JqIdcRaS34hoA2l5i2AdpKAkc1sK2cALJYiUbkuRznH4cfDUs4z-jhu1Ah47XPPPKxVgbri00mblEgJkaVIB5wpxMrMaC3YSmQOrVvxnHJv3lWl5sSjocJlV9Sq4UE/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrHCyTvXANJ1p01JqIdcRaS34hoA2l5i2AdpKAkc1sK2cALJYiUbkuRznH4cfDUs4z-jhu1Ah47XPPPKxVgbri00mblEgJkaVIB5wpxMrMaC3YSmQOrVvxnHJv3lWl5sSjocJlV9Sq4UE/s320/photo+1.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-73358579971037606532013-11-24T12:23:00.003-08:002013-11-24T12:23:51.629-08:00My Shrine<div dir="ltr" style="text-align: left;" trbidi="on">
I'm a Tibetan Buddhist and I keep a modest shrine. Today I decided it needed to completely cleaned and reset - something a do 3 or 4 times a year.<br />
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A Buddhist shrine is all about offerings. The bottom level, from left to right is water for drinking, water for washing, flowers, incense, candles, perfume, food, and song. One can use bowls of water and simply visualize the offerings, or have representations of the offerings. I think it is good to have as nice a shrine as you can muster - "nice" being what you think is nice. Because it's your offering, after all!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD5jiAFKrU8giwoDeSCOIhQk5akl8fQ5Oeb2pnIV9AZyoX954vAMXuv31byC3BbWRjjLtN43sRYO49vFF_FJm7f3nI8XdKD8ndP3dfgWvG73GD7BIjp6gewRp2nmB4VncNF1sP93SuuL0/s1600/photo(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD5jiAFKrU8giwoDeSCOIhQk5akl8fQ5Oeb2pnIV9AZyoX954vAMXuv31byC3BbWRjjLtN43sRYO49vFF_FJm7f3nI8XdKD8ndP3dfgWvG73GD7BIjp6gewRp2nmB4VncNF1sP93SuuL0/s320/photo(23).JPG" width="320" /></a></div>
Here's a meditation I wrote some time ago about the offerings. It isn't very orthodox - but I'm not a very orthodox person, I guess!<br />
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Offering Bowls
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The first offering is drinking water. I think about how dry my
throat felt when I worked on a limestone parking lot when I was 17 in
Central Texas and then Mr. Teague brought me a drink of water. Water
coming out of a cold well. The water pitcher in my mother's refridge.
The sound of the ice cubes when the are half melted and the condensation
is dribbling down the side of the glass. My daughter taking the cup for
the first time. Ice chips on my tongue when I was in the hospital.
Holding my grandmother in my arms and offering her a cool drink on the
hot July day when she died. I offer all these to the Buddhas and
Bodhisattvas.
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The second offering is washing water. I think about my shower this
morning. Bathing my daughter the first time. The wonderful feeling of a
shower after a long camping trip. The cold shower on our retreat land,
the feel of the pine boards under my feet, the shivering cold wet
plastic that brushes against me as I go out. The different feelings of
ocean water and lake water. The amniotic fluid rushing out of me as they
ruptured my membranes. I offer all these to the Buddhas and
Bodhisattvas.
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The third offering is flowers. I think about the strong smell of
lilies in my lily garden. The flowers in my bridal bouquet. The
thousands of small bunches of iris my ex gave me. The flowers in
the wreath for my daughter's First Holy Communion. The wreath of wild
flowers Eva wove for Garchen Rinpoche and how delighted he was and how
wonderfully silly he looked. I offer all these to the Buddhas and
Bodhisattvas.
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The fourth offering is incense. I think about the incense in my
childhood church, which was a wonderful maple syrup smell. I think about
the sensor clanging against the metal chain, the smoke rising. I think
about the smoke of hundreds of campfires, as a child and as an adult. I
think about fireplace fires. I think about the strange smells of the
incense that the monks used on retreat last summer. I offer all these
to the Buddhas and Bodhisattvas.
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The fifth offering is light. I think about the light of my kitchen
window when I drive home on a snowy night. I think about my bathroom
night-light, the flashlight I dropped down the "unflushable" at camp, of
lying on the ground and watching the zillion stars in a summer Texas
sky, not being able to sleep because of the unbearable beauty of it,
total eclipses and sunburns, the meteor shower. I think about the Advent
wreath, Christmas tree, and a romantic candlelit table. I offer all
these to the Buddhas and Bodhisattvas.
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The sixth offering is perfumed water. I think about my mother's
perfume (Channel #5), I think about the smell of my daughter when she
was a baby, the smells of cinnamon rolls, sauteed onions, fresh mown
grass, the smell of rain, the smell of gin and tonic and lime. I offer
all these to the Buddhas and Bodhisattvas.
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The seventh offering is food. I think about what I had for
breakfast. I think of the tastes of Altoids, of thanksgiving turkey and
dressing, of chocolate cake, of Popsicle. I remember my favorite meal
and offer that. I offer all these to the Buddhas and Bodhisattvas.
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The eight and last offering is sound. I think of the chirping of
crickets, of the sound of birds at dawn, my daughter's first words, of
church bells, the no sound when Grandma died, the sound of my Vajra
brothers and sisters singing long life prayers, the rattle of my gau,
the sounds of lovemaking, the sound of the Chod trumpet. The sound of my
own voice. I offer all these to the Buddhas and Bodhisattvas.
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By the merit of these offerings, by the merit of samsara and
nirvana, may all beings be free from suffering and the causes of
suffering.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaBzhAEg9icLK-_8OPewPN120Mb4VfgMqF0I4dqEhlE2LKnEUbQEWt2Bsz-nx5UjXdzljivuvl3JflpE2Y48FLrJ30lVBgQ3XsVyL9xPDzJicDMLQqY9SjeCNDvdGmVRni_a6ESPkoiP3/s1600/photo(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaBzhAEg9icLK-_8OPewPN120Mb4VfgMqF0I4dqEhlE2LKnEUbQEWt2Bsz-nx5UjXdzljivuvl3JflpE2Y48FLrJ30lVBgQ3XsVyL9xPDzJicDMLQqY9SjeCNDvdGmVRni_a6ESPkoiP3/s320/photo(24).JPG" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-12425411367236197252013-11-17T15:15:00.003-08:002013-11-17T15:21:22.811-08:00Gift Ideas for the Foodie in your Life - Part One<div dir="ltr" style="text-align: left;" trbidi="on">
Are you looking for a holiday gift for that foodie in your life, but really don't know where to start? In my next few posts, I'll share some of the things that have made my heart sing. And good news: most of them are very inexpensive!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPEcXlDxDfYY6ICszWcf3dnPabFt_RpLimiEX8czDcg4cRF4J3PRVo3euecl2SOHwixhwb-gCQyituuLMHZwBydNBk39w4EtGkJcXyhX74xfVCx-wwHmtjCajQFq2JH3-YVf7ll6XeNxB/s1600/photo%252822%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPEcXlDxDfYY6ICszWcf3dnPabFt_RpLimiEX8czDcg4cRF4J3PRVo3euecl2SOHwixhwb-gCQyituuLMHZwBydNBk39w4EtGkJcXyhX74xfVCx-wwHmtjCajQFq2JH3-YVf7ll6XeNxB/s320/photo%252822%2529.JPG" width="320" /></a>First up: a magnetic knife rack. I never trusted those knife blocks. What's in there? At the very least the dust of the ages. The whole thing just makes me feel ooky. So when my better half surprised me with this magnetic knife rack, I was thrilled! As you can see, I have a nice little collection of knives, but if I had some extra room, I'd add my church key (that's "bottle opener" to you!) and my potato peeler. This thing is a champ. And you can get one for your favorite cook for under $11 for 12" of magnetic goodness. Trust me on this one: everyone who comes in my kitchen and lays eyes on this wants one of their very own. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNUK39yIpojlMvdZ7WBTKQ0_6j-SMq9cotYMWIo5QKo23vzd2XwNraDXOLcdHWej0JwNbWorsACxUwwmwbKBDJHtE4YpMKbzir1PcQexlnFsNOp7jKCxy53YN-iijVBpv7am3FdO8A7QM/s1600/photo(20).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNUK39yIpojlMvdZ7WBTKQ0_6j-SMq9cotYMWIo5QKo23vzd2XwNraDXOLcdHWej0JwNbWorsACxUwwmwbKBDJHtE4YpMKbzir1PcQexlnFsNOp7jKCxy53YN-iijVBpv7am3FdO8A7QM/s320/photo(20).JPG" width="320" /></a></div>
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My second suggestion is this flat, mesh skimmer. I originally got it to help fish out poached eggs. I hate it when my toast gets soggy from the cooking water, don't you? This does the trick. But it is good for a lot of jobs. For example, when I pop corn (in my wok!) I can use this to stir the corn while I spray butter on it. It's fabulous. It's good for fishing solids out of broth. I have had this for about 15 years and I bet I've used it 3 times a week every week since I bought it. I got mine at Williams Sonoma, but you might want to check out Amazon where I saw a nice one in the $8 neighborhood. Don't spend too much for this. You shouldn't have to!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjqBCvPxmMu-Nh7T2arZNR8PaML9h2rg-Ds8GFMULgmquGIu33BIB5lOByYN0JX8oBdI17HmYNdBN9V12MbFAmCOLlndenYDd1BTbMz8RbdapPcwraqgz31PSj3XZ1V9zJ7E7SaLuEH_R/s1600/photo(21).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjqBCvPxmMu-Nh7T2arZNR8PaML9h2rg-Ds8GFMULgmquGIu33BIB5lOByYN0JX8oBdI17HmYNdBN9V12MbFAmCOLlndenYDd1BTbMz8RbdapPcwraqgz31PSj3XZ1V9zJ7E7SaLuEH_R/s320/photo(21).JPG" width="320" /></a></div>
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Now, haven't you always wanted to own something by Ronco? Well, here is your chance! Let me introduce you to a little piece of heaven on earth - the Ronco ST3001SSGEN Showtime Compact Rotisserie. Yes, this is a little more expensive than the other two items in today's post, but at $80 it's still quite a bargain. This gem makes the juiciest, most delish chicken you have ever tasted, I promise you!. It takes a little effort to truss up a chicken and get it balanced on the rotisserie, but after you've done it a few times, you will be a pro. It takes about 15 minutes a pound to cook a chicken, and the drippings make a luscious gravy. I'm not a fan of those mega chickens they seem to have in the grocery stores these days. A chicken is not supposed to be 5 pounds! I find then to be rather tough. But not when they are cooked on this beauty - I guarantee they will be tender and juicy. My experience with small birds (cornish game hens, for example, that come in at a pound - pound and a half range) are not as good because they just don't take long enough to cook. But the smaller 3 pound organic free range chickens are wonderful Cleanup isn't hard because all the main parts break down and will go in the fridge. I think we use this about every other week when the outdoor cooking season comes to an end.<br />
<br />
So, there you go: three ideas for some kick-ass presents! Next time we will talk about a noodle maker, a really nice frying pan, and mixing bowls. <br />
<h3 class="newaps">
<a href="http://www.amazon.com/Ronco-ST3001SSGEN-Showtime-Rotisserie-Stainless/dp/B000JCYYME/ref=sr_1_2?s=appliances&ie=UTF8&qid=1384729552&sr=1-2&keywords=rotisserie"><span class="lrg bold"><br /></span></a></h3>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-85619989527537862742013-04-24T18:21:00.000-07:002013-04-24T18:21:23.857-07:00Spring Pasta with Blistered Cherry Tomatoes <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial,Helvetica,sans-serif;">V</span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">egetarian pasta dishes are usually really dull. It was the cop out of chefs made to appease the vegetarians when when they couldn't be bothered to do anything more clever. But then I saw this recipe in Food and Wine and it is really yummy! It is really is a Spring Pasta, and the flavors are wonderful. I've probably made it 3 times this month and tomorrow will be #4. I made a few modifications to the original. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.foodandwine.com/slideshows/pairing-of-the-day-april-1-5-2013/1" title="Pairing of the Day: April 1-5, 2013 "> </a></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
<span style="font-size: small;">Greens - spinach or swiss chard</span></span></span></span></li>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
1 garlic clove, sliced
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
1/4 cup plus 2 tablespoons extra-virgin olive oil
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
Flaky sea salt
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
Freshly ground black pepper
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
2 pounds grapes tomatoes
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
6 scallions, white and tender green parts only, cut into 1-inch lengths
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<li>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
1 bunch asparagus, cut into 1 1/2-inch lengths
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
1 pound mafaldine or other curly, wide noodles
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
2 tablespoons unsalted butter
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
1/4 cup chopped flat leaf parsley
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredients">
About 1/2 cup shaved <i>ricotta salata</i> cheese, for garnish
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Preheat the oven to 425°. In a bowl, toss the tomatoes with 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1
teaspoon of pepper and spread on a rimmed baking sheet. Roast the
vegetables for about 25 minutes, until the tomatoes are very juicy but not broken down.
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
Meanwhile, in a large pot of salted boiling water, cook the scallions
until just softened, 1 minute. Using a slotted spoon, transfer the
scallions to a bowl. Add the asparagus to the pot and cook until just
crisp-tender, about 2 minutes. Using a slotted spoon, transfer the
asparagus to the bowl.<span style="font-size: small;"> <span style="font-size: small;"></span></span></span></span>
</li>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<li>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
</span></span>
</li>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
Return the pasta to the pot. </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the greens and cook<span style="font-size: small;"> only a few minutes. </span></span></span></span></span></span>Add the scallions,
asparagus, butter, and half of the parsley<span style="font-size: small;"> </span></span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">.</span></span></span></span>Add the
reserved pasta water and cook until the pasta is al dente. Gently fold
in the roasted tomatoes and any juices and season with sea salt and
pepper. Garnish with the shaved cheese and the remaining parsley and
serve right away.
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</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-46887034140678613382013-04-24T17:48:00.001-07:002013-04-24T17:48:31.910-07:00Pruning Class<div dir="ltr" style="text-align: left;" trbidi="on">
Earlier this week, our friend Julie tipped us off that one of the garden centers was offering a class on pruning. J signed us up, and tonight we went.<br />
<br />
Pruning is in the category of Great Mysteries for me, along picking locks, wearing makeup, and playing bridge. Our instructor was a very non-threatening person and she went over the basics.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5kFOFJ92ewnvmcDr2FdxxtXGuOpnWGgv4q0eQO7-fVK4K8Lm3SDLN23-buAzASSqNFwflO2jCCjFXqgAJpoHa1PDVKYg8YmG3Tb0Wu0GfH-S8leQsx6SHzCp9wODNoGrbMihHcQo0b4u/s1600/IMAG0897.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5kFOFJ92ewnvmcDr2FdxxtXGuOpnWGgv4q0eQO7-fVK4K8Lm3SDLN23-buAzASSqNFwflO2jCCjFXqgAJpoHa1PDVKYg8YmG3Tb0Wu0GfH-S8leQsx6SHzCp9wODNoGrbMihHcQo0b4u/s320/IMAG0897.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">J and Julie watch a demonstration</td></tr>
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<br />
It seems to boil down to a few simple rules. Use a sharp, appropriately sized clippers. That makes sense. You don't want to want to use clippers that are too small to do the job, or ones that just crush the stems. Another thing is to use alcohol to clean them between plants. I never thought of this before tonight, but of course you can spread diseases from one plant to another with your clippers. <br />
<br />
She talked about when to prune, and how to know where the new growth would come. It was interesting and useful. And it made me think about one of my bucket list items - becoming a Master Gardener. Maybe it's time to get serious about making that happen. <br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-28700144574031006072013-02-11T07:51:00.002-08:002013-02-11T07:51:49.207-08:00Saying Prayers for Winter<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NVD6o0gecEkDmPnsmCZ4FmyIjDIjP2TjAyPA8B4AV7RFBZtNu8vEu-ITCRvpkhAF6ey4RwoKzNHevAb0NUZriJxpws66keVJYM6pCc0vLp4MRy8DCCa3nU5ezjGaL0IsKDcb7s2WaWyC/s1600/IMAG0762.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NVD6o0gecEkDmPnsmCZ4FmyIjDIjP2TjAyPA8B4AV7RFBZtNu8vEu-ITCRvpkhAF6ey4RwoKzNHevAb0NUZriJxpws66keVJYM6pCc0vLp4MRy8DCCa3nU5ezjGaL0IsKDcb7s2WaWyC/s320/IMAG0762.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Shrine, cleaned for Losar and for Chenrezig practice for Winter</td></tr>
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Today I'm taking a day off of work so I can stay home and do practice for my friend Winter. We believe that, on average, a person is in the intermediate state between births for 49 days. When a person is in the intermediate state, known as the Bardo, she doesn't have to deal with the baggage that a physical body contributes to the mix. So it is a good time to become enlightened. I'm praying that Winter achieve enlightenment, or at the very least, a good rebirth. May all suffering cease!</div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-59481197005899837582013-02-02T13:00:00.000-08:002013-02-02T13:00:06.598-08:00Dinner Party Menu<div dir="ltr" style="text-align: left;" trbidi="on">
J and I were in Cali at the holidays, so we weren't around for our annual dinner party for our family of choice, known collectively as "The G's". So next Saturday we will have everyone over for the big blowout. Here's the menu as it stands now.<br />
<br />
<b>First course (Everyone let's me know their choice)</b><br />Shrimp cocktail. I have some strong fans of the classic. And I have some dishes I don't use for anything but this. Gotta use those, right?<br /><i>or</i><br />Fisherman's Stew ala Felgerts: cod, mussels, crab, lobster in a saffron broth. We love this dish. I start by baking a potato, then letting it get cold, cutting it into cubes and frying in in a little bacon grease until it is golden. Then I take those out of the pan, and brown up some codfish. Then I add chopped onion, celery, and green bell peppers. When they are soft, I pour in clam juice, and some saffron. Once the broth comes to just under the boil, I add the other sea food and put a tight lid on the pan. About 3-5 minutes, the soup is finished. I put the browned potatoes in a wide soup bowl, and add the fishes and veggies, and pour the hot broth over the whole mess. It is incredible. <br /><i>or</i><br />
<div>
Mushroom ravioli in Truffle Sauce. I wanted to have a vegetarian option. This is actually not home-made. (Don't tell anyone!) This is from the frozen foods counter at Trader Joe's and it is really yummy. <br />
</div>
<div>
<b>Salad (Pick one)</b></div>
<div>
Roasted beets and warm goat cheese with bitter greens served with an aged balsamic (20 year old) vinegarette<br /><i>or</i></div>
<div>
Cesar Salad with garlic toasts and Romano curls<br />
<i>or</i></div>
<div>
Iceberg Wedge with blue cheese dressing<br /><b><br /></b></div>
<div>
<b>Main course</b></div>
<div>
Prime Rib</div>
<div>
Twice Baked Potatoes</div>
<div>
Roasted winter squash with cranberries and pecans</div>
<div>
Roasted Brussels sprouts<br /></div>
<div>
<b>Cheese course</b><br />Probably will have some hard cheese, a mild brie, a Gorgonzola, and something really strong plus apples</div>
<div>
<br /></div>
<b>Cookies and coffee</b><br />
Thinking about hazelnut shortbreads, ginger cookies, and these sinfully good chocolate chip with salted caramel<b> </b>bars. </div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-58150987991549601562012-11-23T08:25:00.000-08:002012-11-23T08:25:07.706-08:00Friends<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmC7MqzwbRV7qkDIupRsle_ol_aVp2QfIC1EdvRLNX1myQyij3wPjZlNhMn6hcPI0X5d1Wm51egH72WIscCiYYhJGR6-tMJ6GSwVeYttjGoJDmQ-XZjN2aJmsU19QW233baoeuo4CjmUa/s1600/2012-11-18+03.44.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmC7MqzwbRV7qkDIupRsle_ol_aVp2QfIC1EdvRLNX1myQyij3wPjZlNhMn6hcPI0X5d1Wm51egH72WIscCiYYhJGR6-tMJ6GSwVeYttjGoJDmQ-XZjN2aJmsU19QW233baoeuo4CjmUa/s200/2012-11-18+03.44.37.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Over the river and thru the woods...</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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They say, "family is where you go and they have to take you in." Perhaps. But friends are people who don't have to take you in, and do it anyway.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKtn3kiCks7n0hT65os41JPRQs6nlHJGQBixKwEu4PfQesKTOoqEt13MXjuRtbWwIymuJXXMsvp3c3iQWDF0mtjz_YMukLQJyqCbRPbICOGEyTFbfDJ4O2qC-47s1fLp8lLAeEE-VEHi2/s1600/2012-11-18+04.13.53.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKtn3kiCks7n0hT65os41JPRQs6nlHJGQBixKwEu4PfQesKTOoqEt13MXjuRtbWwIymuJXXMsvp3c3iQWDF0mtjz_YMukLQJyqCbRPbICOGEyTFbfDJ4O2qC-47s1fLp8lLAeEE-VEHi2/s200/2012-11-18+04.13.53.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toby practices looking cute!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITH6O1_nM9R2nbqgkA3Dq1trMaOWCrrbMDG7aN_qRbGJqSX5eNcBmhhpZFHWS19jyk0vM8VvYPzY0Bh0vt0qAazBI9cloMkdkAVCPOUz-v88seVxDMAEPbB3xHPiEe-tPj76N-LDA-Js5/s1600/2012-11-18+05.42.09.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITH6O1_nM9R2nbqgkA3Dq1trMaOWCrrbMDG7aN_qRbGJqSX5eNcBmhhpZFHWS19jyk0vM8VvYPzY0Bh0vt0qAazBI9cloMkdkAVCPOUz-v88seVxDMAEPbB3xHPiEe-tPj76N-LDA-Js5/s200/2012-11-18+05.42.09.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Spread!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4eNY91TtUdFBLIyLJN33Hf7ylSP5lfd1ER2gQ638MahIIv1jWsKMOziCJg12PXBUMpUpUV2pAHjO4nu2wNZQU4MWkVYEsdF8nR5VeRYJR-7V6K50YmqSekzRpy0ZIvijOh6XVZzItQiU/s1600/2012-11-18+10.58.02.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4eNY91TtUdFBLIyLJN33Hf7ylSP5lfd1ER2gQ638MahIIv1jWsKMOziCJg12PXBUMpUpUV2pAHjO4nu2wNZQU4MWkVYEsdF8nR5VeRYJR-7V6K50YmqSekzRpy0ZIvijOh6XVZzItQiU/s200/2012-11-18+10.58.02.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pat, J, and Truddles!</td></tr>
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J and I are blessed with really wonderful friends. On Thanksgiving we were able to share time with them. First we went to see the Diva and the Nurse. Nurse has had some health challenges this year, and we offered to cook Thanksgiving dinner at their house. They provided the turkey (very moist and delish despite worries by the cook to the contrary!) ,a wonderful squash casserole, and pumpkin pies. We brought dressing (cornbread and sausage, of course!), gravy, mashed potatoes, two kinds of cranberries, and the carrot sticks. The Diva's mother was also in attendance. It was wonderful to see her, very spry and full of cheer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6APsm8YMTP63XFwFl2hDl5PaAOM_YkEdUzrucQQpeFNOk5Wd3at4inz7Jqgz2CuM1v5fJPnn5_NeBVcmqKtn7n_YRbTTP5zdR7sS6ZdH1lKXeE2qKqUYNg-O7yR864kxgraXXehb5ao0/s1600/2012-11-18+10.58.14.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6APsm8YMTP63XFwFl2hDl5PaAOM_YkEdUzrucQQpeFNOk5Wd3at4inz7Jqgz2CuM1v5fJPnn5_NeBVcmqKtn7n_YRbTTP5zdR7sS6ZdH1lKXeE2qKqUYNg-O7yR864kxgraXXehb5ao0/s200/2012-11-18+10.58.14.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laurie, Liz, and Pattie</td></tr>
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After a yum dinner and a brief nap (yes, I did! And right on their couch, too boot. That's what it's all about, isn't it?) we made our way over to Laurie and Pat's where Lizzie, Missy, and Pattie had feasted. We had our choice of two pies. Not wishing to upset anyone, I had a narrow sliver of both. Can you really eat too much pumpkin pie in a day? No, I don't think so either.<br />
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I miss being with my birth family, but rejoice we have such a wonderfully loving family of choice. Here's to many more more Thanksgiving days together!</div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-6171576866147226842012-11-10T12:36:00.001-08:002012-11-10T12:36:26.288-08:00November Garden Report<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGdkp1O4_yMYZMzCm4Ia5ERlLY_DPJcvqrcfHHVoXxBTFXSvDY2bYuZe6zHPNPYoOHHGj5UFcehS7HjZzoXiBy3n502-QHl1JrnjnI4f2E8MGFsL-jXQocBCiODJdLkEaBYa-YQzHWJYM/s1600/garden+in+november.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGdkp1O4_yMYZMzCm4Ia5ERlLY_DPJcvqrcfHHVoXxBTFXSvDY2bYuZe6zHPNPYoOHHGj5UFcehS7HjZzoXiBy3n502-QHl1JrnjnI4f2E8MGFsL-jXQocBCiODJdLkEaBYa-YQzHWJYM/s200/garden+in+november.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, we cut everything right down to the ground!</td></tr>
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One last report on the garden for this year -- to say good by for a while! Today, Miss J and I worked in the garden, draining and wrapping up the fountain, emptying pots and bring in our Buddha statue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtufGGdfHLb6uZGuPqDt6ovGXniRLJEl4g03LoSOfoFG4MeaiKH_Ht0zzgOkeCz-ObVj-ZDdk1mqfmqeRp83dmhiE3W511nD0cF3JQ8KhVIreB8SYT8UcxEvY-EdxW2hzFtWsXtpvyu6c/s1600/Birds.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtufGGdfHLb6uZGuPqDt6ovGXniRLJEl4g03LoSOfoFG4MeaiKH_Ht0zzgOkeCz-ObVj-ZDdk1mqfmqeRp83dmhiE3W511nD0cF3JQ8KhVIreB8SYT8UcxEvY-EdxW2hzFtWsXtpvyu6c/s200/Birds.jpg" width="200" /></a>I'm always sorry to see it all go. We know what comes next, don't we? Snow you say? Well yes, but eventually what comes next are tulips and daffodils.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg3RVZ_3Jkcr83tKiiRtOH5XEtQhs_JycwKfpyzqivmT383t0cefPAZCNFSnCPLWxPOKqKqSJX0V8eALQqdirQbrB25NfTmMkZBzRG0smS4I9SlIgCTBgRA2HxNr7FWCUoa3hvJX9FuI3/s1600/Birdnest.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg3RVZ_3Jkcr83tKiiRtOH5XEtQhs_JycwKfpyzqivmT383t0cefPAZCNFSnCPLWxPOKqKqSJX0V8eALQqdirQbrB25NfTmMkZBzRG0smS4I9SlIgCTBgRA2HxNr7FWCUoa3hvJX9FuI3/s200/Birdnest.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will the nest be occupied?</td></tr>
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I had hoped to plant more bulbs this fall, but with school keeping me busy busy and no cash, well, we just won't be able to do that this year. But that's the best part of gardening. There's always next year!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUxtbXDGmbSY_5_SOLHpGZaAdGaRsNIcEezScFgHtU5TQw4o6BM40r58rilEKGGkohgmUPWVdKczH6qm4bxbINbRrZ9VWYEjGC6PaAoK_ZlQbzGd5vnE9qB8nZ191Aq9qVb8L8y5Ds_Kq/s1600/watch+this+space.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUxtbXDGmbSY_5_SOLHpGZaAdGaRsNIcEezScFgHtU5TQw4o6BM40r58rilEKGGkohgmUPWVdKczH6qm4bxbINbRrZ9VWYEjGC6PaAoK_ZlQbzGd5vnE9qB8nZ191Aq9qVb8L8y5Ds_Kq/s200/watch+this+space.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watch this space!</td></tr>
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So it's not really good bye to the garden, but more like, "until we meet again!" Until then, sleep tight in your beds, my lovelies! I can't wait to see you when you awake one day next spring. </div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-53076864645103084962012-10-19T08:24:00.000-07:002012-10-19T08:24:24.840-07:00Beauteous Fall!<div dir="ltr" style="text-align: left;" trbidi="on">
Rochester doesn't really have a bad time of year. Even Winter has it's charms. But Fall is one of the best times here. Everyone is nervously having a great time, trying not to focus on what's next.<br />
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The other day I had a few minutes away from my busy school studies to shoot a few pictures. Here's one I took that I think came out pretty well. Hope you enjoy it as much as I did capturing it!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNFD0Fafh2Ars_ySfs__TxPNtx0vxKhYJ38caDx2Uen8XJf8Vxj2vXqJxldLrZEmJ0QthioRtLjxNTxOjBKRycObkIZw5g0zGzzErXmXkL_t8SlBc1xEy486EqngyOD3d231drdJztXbG/s1600/Fall+in+Rochester.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNFD0Fafh2Ars_ySfs__TxPNtx0vxKhYJ38caDx2Uen8XJf8Vxj2vXqJxldLrZEmJ0QthioRtLjxNTxOjBKRycObkIZw5g0zGzzErXmXkL_t8SlBc1xEy486EqngyOD3d231drdJztXbG/s400/Fall+in+Rochester.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rochester NY</td></tr>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-5401860366683842632012-10-10T17:27:00.003-07:002012-10-10T17:27:58.701-07:00Isn't This Beautiful?<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJTJbE1WdQn7A5jTUY4JS-d-JTv53Bh5Pciy45ID4DAWn0hMp3fI84ojX93m6XXR8l-plL29dwLhG9YH6aUz8-RaqTGqkn85byjC3SY-mCqhZ6MDDeo3G6rQuKdaVOqLlaK0Ocbf4yizN/s1600/Trestle+2+October+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJTJbE1WdQn7A5jTUY4JS-d-JTv53Bh5Pciy45ID4DAWn0hMp3fI84ojX93m6XXR8l-plL29dwLhG9YH6aUz8-RaqTGqkn85byjC3SY-mCqhZ6MDDeo3G6rQuKdaVOqLlaK0Ocbf4yizN/s640/Trestle+2+October+2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Railroad Trestle</td></tr>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-65738194482678017402012-10-10T08:21:00.001-07:002012-10-10T08:21:39.172-07:00Midterms - Done!<div dir="ltr" style="text-align: left;" trbidi="on">
I just survived my first graduate school midterm exam. Advanced Cognition. Never have I studied so hard in all my life. When I study for a test, I try to guess (predict) what questions the teacher will put on the test, and also I try to only study what don't know, rather than spend time on what I do.<br />
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This time, I didn't stick with my strategy and studied way too much. I will trust myself next time. I'm also going to work a little harder at studying as we go, and try not to put too much off to the end. I did keep up with the reading, and I didn't slack off. But I think I can better focus my efforts.<br />
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So my reward today was to go out shooting. I think I got some great shots for our annual calendar. Here's one I had time to process before I race out for my Statistics class. Enjoy!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG3Gv7gp8aHWT6mJXzSqLSDHj_DkM7mbEouFVC1YiJ8vG9ztPgEZyaIfaOlstPCWMV_zoJTSpz2Qi6FpjiXPracHOG0m26p12lzAHmYFVf20r8gPufhteFNl0OHOTOb2Q4kNf-L8UFzBq/s1600/Genesee+Valley+Park+Fall+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG3Gv7gp8aHWT6mJXzSqLSDHj_DkM7mbEouFVC1YiJ8vG9ztPgEZyaIfaOlstPCWMV_zoJTSpz2Qi6FpjiXPracHOG0m26p12lzAHmYFVf20r8gPufhteFNl0OHOTOb2Q4kNf-L8UFzBq/s640/Genesee+Valley+Park+Fall+2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Genesee Valley Park Bridge, Fall 2012</td></tr>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-20903838710762790792012-08-25T13:23:00.000-07:002012-08-25T13:23:32.975-07:00Roadtrip to Geneseo!<div dir="ltr" style="text-align: left;" trbidi="on">
If you didn't hear the news, <a href="http://dygertthinkingoutloud.blogspot.com/2012/08/thoughts-about-losing-my-job.html" target="_blank">I lost my job about three weeks ago.</a> No need to look sad -- I'm actually quite enjoying life as an unemployed student! And I'm busy busy busy between the <a href="http://amitabhafoundation.us/?p=1649" target="_blank">Dharma Center</a>, and getting ready to start school.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeGzK4SqjqSjeYY5o4oGPHM6HLE7as7h6alpx88Y8JzyMBAgsgmuKvXJT7N40H6dvVNOFWoBY_yBNlXigDPxn_ZRW4cpcb-GpAr7nJu0O1KIYiWsHkQYOx8_V557r_QqAfH0-ZQsGHvmc/s1600/IMAG0490.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeGzK4SqjqSjeYY5o4oGPHM6HLE7as7h6alpx88Y8JzyMBAgsgmuKvXJT7N40H6dvVNOFWoBY_yBNlXigDPxn_ZRW4cpcb-GpAr7nJu0O1KIYiWsHkQYOx8_V557r_QqAfH0-ZQsGHvmc/s320/IMAG0490.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Big Tree Inn, Geneseo, NY</td></tr>
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So, I carved out a little bit of time for Miss J and me to go on a photography expedition yesterday, down to Livingston County. And of course we needed to stop for some lunch -- how much art can a girl make on an empty stomach? <br />
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When we got to Geneseo, we decided that we would try the <a href="http://www.bigtreeinn.com/" target="_blank">Big Tree Inn</a>, a place I have eaten several times in the distant past. I think the last time was just before a Indigo Girls concert. But that's another story.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwARFM0ReaDa6nv7Zxfh2HgYckXMsf5EvaV0bjs7OARZo-x22oMLMFn0f7bXGSH8AfD6wfJR-LWPHyegkWWMtmibjoM2rSYgf0_UaHX4CoUc_aSuk2lmE-hgQu_kK2Uz0Oks8XscScNJXJ/s1600/IMAG0485.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwARFM0ReaDa6nv7Zxfh2HgYckXMsf5EvaV0bjs7OARZo-x22oMLMFn0f7bXGSH8AfD6wfJR-LWPHyegkWWMtmibjoM2rSYgf0_UaHX4CoUc_aSuk2lmE-hgQu_kK2Uz0Oks8XscScNJXJ/s200/IMAG0485.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavored butters </td></tr>
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Of course we were starving by the time we got to the Inn, so we were very happy to see the bread basket and flavored butters arrive at the table. The bread was quite good -- chewy crust, soft bread, but not, alleluia! not under baked!!! We hate the recent trend in under baking. Bakers, please note: half raw is not the same as moist. If you want moist, add fat or sugar. The flavored butters, pesto, lemon poppy seed, and strawberry, were better in concept than in execution.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s4bBKDaOrW8Krma_Axvd5E67aXj5AkjVB2P6qpDvidhYoVp1w4vb9Kk0WPEGy2ENLAGftsHDFk79lriajmIKl8qsBwfhddj475e2SfSO8NTuZRa90dNduJqMBTS1Yd7rh614QE_14RxP/s1600/IMAG0487.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s4bBKDaOrW8Krma_Axvd5E67aXj5AkjVB2P6qpDvidhYoVp1w4vb9Kk0WPEGy2ENLAGftsHDFk79lriajmIKl8qsBwfhddj475e2SfSO8NTuZRa90dNduJqMBTS1Yd7rh614QE_14RxP/s200/IMAG0487.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Chicken Salad</td></tr>
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J ordered the Spring Chicken Salad. It was a grilled chicken breast on appropriately dressed salad greens. Am interesting addition to the salad was some cubed parsnip. It took me a minute to decide what the mysterious yellow cube was -- but in the end I got it figured out. We like to add a lot of unusual things to our salads, but I never tried parsnips. I will in the future, however. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPBIg6WVEEHygMkn7PpERhk9L_DaYTwXTYqRJbHZtAcEPz3ptXPeomIHXmFcDV3RGSz1yjYW3Vtwctqd9Sp-nXpthMH_wlzk5BwogyauZ7-hpfAEWGmEQOy7vbRBr9Bu9O8WH4j-a4-CS/s1600/IMAG0486.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPBIg6WVEEHygMkn7PpERhk9L_DaYTwXTYqRJbHZtAcEPz3ptXPeomIHXmFcDV3RGSz1yjYW3Vtwctqd9Sp-nXpthMH_wlzk5BwogyauZ7-hpfAEWGmEQOy7vbRBr9Bu9O8WH4j-a4-CS/s200/IMAG0486.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clam and Mussel Chowder</td></tr>
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My choice for lunch was the soup of the day -- a clam and mussel chowder. I love shell fish prepared in any way, and it would have been nice if there had been some actually in the soup. The soup was good, don't get me wrong. It just wasn't very chock full of clams or mussels. Maybe there were two or four all together? Not very many. There were a lot of veggies, however, and that was really good. <br />
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So, overall, we were pleased with our lunches and suggest you check out the Big Tree Inn if you are down to Geneseo. Keep in mind that Geneseo is a college town, and don't expect to be able to get into the best restaurant in town on parents' weekend. But with a little luck or pre-planning, you could be enjoying a lovely luncheon there yourself!</div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-70850736453597595862012-08-17T07:45:00.000-07:002012-08-17T07:45:43.469-07:00Homemade Ricotta and Onion Marmalade PIZZA!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganqKCvq0P4LvsOx6dN9dIvpDHAT1FN2qeNotOISqp4F5quof0K004ogxPrqZxlV1h_2WHefpjrZtaZz_l8BBDM_t1m4HQb7BDiQJ7NsgqrgqztVpcCXKU78AB7dx1fgw5L6728Xg_F2TU/s1600/IMAG0478.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganqKCvq0P4LvsOx6dN9dIvpDHAT1FN2qeNotOISqp4F5quof0K004ogxPrqZxlV1h_2WHefpjrZtaZz_l8BBDM_t1m4HQb7BDiQJ7NsgqrgqztVpcCXKU78AB7dx1fgw5L6728Xg_F2TU/s320/IMAG0478.jpg" width="320" /></a></div>
This isn't a recipe, really, as much as it is an assemblage of other things. I decided I wanted to use my ricotta - <a href="http://ohbeauteous.blogspot.com/2012/08/homemade-ricotta-and-moussaka-stuffed.html" target="_blank">recipe is here</a> - and onion marmalade - <a href="http://ohbeauteous.blogspot.com/2012/08/csa-abundance-onion-marmalade.html" target="_blank">and here</a>- and also the slow roasted grape tomatoes I had in the fridge that I made last week. The tomatoes are super easy. I just washed 3 pints of lovely grape tomatoes, put them on a sheet pan, drizzled a tiny amount of oil over them, and slid them into a 250 degree oven for about 3 hours. I checked on them every 30 minutes or so, to be sure all was well. When they were done, I put them in a container and put them in the fridge. I try not to think about them there, because otherwise they would last me only a few hours!<br />
<br />
So last night, I located my pizza stone and cranked the oven up to 500 degrees. I used the pre-made Nan bread that Wegman's carries as the crust, but you could use Boboli pizza shells, or your own pizza dough. Whatever you like. The nan was perfect for me, though. I spread a layer of onion marmalade, not too thick because it is pretty sweet. Then i added olive bar dark olives, sliced in half, my yummy tomatoes, and then the ricotta. A sprinkling of a good Romano cheese and some herbs de Provence, and into the oven they went!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8I7lRvQJMoetsQz5y4fOBGfGbNaSkJlhhb_nN1LgS8uabp4A6rdQEfQAwkKEkc7oNHI8AgAdvxVqTqeN4aerCw1IswXBh_lWllgKnSJQQjlePR_mWzo9r_kbU75usR8UzOxiT1NJNjp8/s1600/IMAG0477.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8I7lRvQJMoetsQz5y4fOBGfGbNaSkJlhhb_nN1LgS8uabp4A6rdQEfQAwkKEkc7oNHI8AgAdvxVqTqeN4aerCw1IswXBh_lWllgKnSJQQjlePR_mWzo9r_kbU75usR8UzOxiT1NJNjp8/s320/IMAG0477.jpg" width="320" /></a>When they were done, about 10 minutes, I topped them with a very lightly dressed salad of arugala. I used hazelnut oil and champagne vinegar because those are the lightest things I have. You wouldn't want to use a good balsamic because the onions are pretty sweet. The tart pepperyness of the salad was perfect.<br />
<br />
This was probably the best pizza I've ever made. It was verging in too sweet, so next time I'll use maybe some coarse salt on top, or maybe even a few anchovies. But over all it got great reviews from Miss J. <br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-35678469392752847072012-08-16T06:56:00.003-07:002012-08-16T06:58:31.449-07:00Homemade Ricotta and Moussaka-stuffed Eggplants<div dir="ltr" style="text-align: left;" trbidi="on">
Last week I saw a recipe for a grilled salad that used pears, eggplant, Parmesan cheese, and toasted walnuts. I was intrigued, so I asked Miss J to pick up the ingredients when she did our weekly shopping. Miss J obliged, but unfortunately Rochester weather did not. And after a week, the notion of eggplants and pears together in one dish started to sound more weird than intriguing. So I decided to go with "plan b." Which I didn't have.<br />
<br />
Add to the equation the fact that a few weeks back I saw this lovely store-made ricotta on sale at Weggies. And that ground lamb was loitering in my fridge, also the casualty of a rainy week and no grilling. <br />
<br />
Google to the rescue! I Googled "recipes for eggplant, lamb, fresh ricotta cheese" and came up with a number of candidates. This Moussaka won out. But first I had to make ricotta cheese. It turns out that making Ricotta is about as easy and fast as can be. Think about it: it's American cousin -- cottage cheese -- is called "cottage" cheese because it can be made by a person of humble means in a small house. You have to try it -- it was a snap, and the result was too yummy!<br />
<br />
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<br />
<h3 style="text-align: left;">
<span style="font-size: large;"><b>Homemade Ricotta</b></span></h3>
<div style="text-align: left;">
<a href="http://www.nytimes.com/2008/05/28/dining/281rrex.html" target="_blank"><i>(You can read the original recipe by MichaelChiarello, via the New York Times 5/28/08 here)</i></a></div>
Makes about a cup.<br />
<h4 style="text-align: left;">
Ingredients</h4>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
Half gallon whole milk</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
2 cups buttermilk</div>
<h4 style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
Steps </h4>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
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<div style="font-family: Arial,Helvetica,sans-serif;">
1. Line a wide sieve or colander with cheesecloth, folded so that it is at
least 4 layers thick. Place in sink.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
2. Pour milk and buttermilk into a heavy-bottomed pot. Cook over high heat,
stirring frequently; scrape bottom of pot occasionally to prevent scorching. As
milk heats, curds will begin to rise and clump on surface. Once mixture is
steaming hot, stop stirring.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
3. When mixture reaches 175 to 180 degrees on a candy thermometer, curds and
whey will separate. (Whey will look like cloudy gray water underneath a mass of
thick white curds.) Immediately turn off heat and gently ladle curds into
sieve.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
4. When all curds are in sieve and dripping has slowed (about 5 minutes),
gently gather edges of cloth and twist to bring curds together; do not squeeze.
Let drain 15 minutes more. Discard the whey.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
5. Untie cloth and pack ricotta into airtight containers. Refrigerate and
use within one week.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<h3 style="text-align: left;">
Moussaka Style Stuffed Eggplants</h3>
<div style="text-align: left;">
<a href="http://greek.food.com/recipe/moussaka-style-stuffed-eggplant-aubergine-151837" target="_blank"><i>You can read the original recipe here. </i></a></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ingredients</span></h4>
</td>
<td style="padding: .75pt .75pt .75pt .75pt; width: 100.0%;" width="100%"><div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Serves <span style="mso-spacerun: yes;"></span>2 servings</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Preheat over to 400 degrees. </span></div>
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<td style="padding: .75pt .75pt .75pt .75pt;"><br /></td>
</tr>
</tbody></table>
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<br /></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 lb <b>eggplants</b> (medium-sized) </span></div>
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<b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">kosher salt</span></b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 tbsp <b>olive oil</b> </span></div>
<div class="MsoNormal">
<b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">oil</span></b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> (extra, rubbing the
eggplants) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">38 lb <b>ground lamb</b> (lean) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">14 <b>onion</b> (diced) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 <b>garlic cloves</b> (minced) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 <b>tomatoes</b> (peeled seeded diced) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">12 <b>green bell pepper</b> (peeled seeded and
diced) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">38 tsp <b>ground cloves</b> </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">38 tsp <b>cinnamon</b> </span></div>
</td>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top"><div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">38 tsp <b>ground cumin</b> </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">tsp <b>cayenne pepper</b> </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">14 cup <b>ricotta</b> (fresh) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">23 cup <b>ricotta</b> (fresh) </span></div>
<div class="MsoNormal">
<b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">ground pepper</span></b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> (fresh)
</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">18 tsp <b>nutmeg</b> (freshly grated) </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">34 tbsp <b>milk</b> </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">18 cup <b>parmesan cheese</b> (grated) </span></div>
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<b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">fresh parsley</span></b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
(garnish) </span></div>
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<div class="MsoNormal">
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: small;">Halve the eggplants lengthwise and
score the interior of each half, leaving about a third of an inch thickness on
the perimeter. Use a paring knife and a spoon to
scoop out the interior of the eggplant, leaving a 'boat.' Using a fork, pierce the skin in
several places, liberally salt the halves and place them upside down on paper
towels to drain for about 30 minutes.</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: small;">Wipe the eggplant shells out with
paper towels, brush the skin lightly with a little olive oil, and place them on
a baking sheet. Bake them until they are just tender
(about ten minutes) then remove from the oven and set aside in a baking dish.</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: small;">Chop the eggplant flesh into 1/2"
cubes and set aside. Heat 2 tablespoons of oil in a large
skillet over medium high heat. Add the lamb and cook, breaking up the
pieces, until lightly browned--about 5 minutes. Add the onion, garlic, chopped
eggplant and cook, stirring occasionally, until the eggplant is soft--about
five more minutes.</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: small;">Add the tomatoes, bell pepper,
cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.</span></div>
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<span style="font-size: small;">Remove from the heat.Season to taste and spoon into the 4
eggplant halves.</span></div>
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<span style="font-size: small;">Place the remaining 1 and 1/3 cups of
ricotta in a small bowl and stir in the nutmeg and enough milk until the
consistency of the cheese mixture is spreadable.Spread it over the filled eggplant
halves and sprinkle the tops with parmesan.</span></div>
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<span style="font-size: small;">Bake until the tops are very brown--25
to 35 minutes.</span></div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-48650457311387919472012-08-15T06:34:00.000-07:002012-08-15T06:34:09.460-07:00Dawn on Waneta Lake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ1G9WA_LdqBKh8V3MhtjokzLJwsWnqknBe-kmA7qbdgmddHklpGmvUMuPTtvDe57s_4JrC-BhytgfrYE2OrkrBcb6Hf57FzbwXCmK_QJns2K4xRlRScWon0Avj-EQPBcZX5pkg0ryr8I/s1600/Dawn+on+Waneta+Lake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ1G9WA_LdqBKh8V3MhtjokzLJwsWnqknBe-kmA7qbdgmddHklpGmvUMuPTtvDe57s_4JrC-BhytgfrYE2OrkrBcb6Hf57FzbwXCmK_QJns2K4xRlRScWon0Avj-EQPBcZX5pkg0ryr8I/s640/Dawn+on+Waneta+Lake.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0tag:blogger.com,1999:blog-3502627865589686629.post-31065795831532007822012-08-13T07:41:00.001-07:002012-08-13T07:41:11.400-07:00CSA Abundance: Onion Marmalade<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOFA2HxZYGTM5hj_eQZj6jInpUCHlBzK0B5-3kbu1TefIqGRpDmREk2D6YpxIGgZl_SkPclQz6lA_Yn8i_TpoRSAWje5Bnbj0J3LwxnTifVYkiCH6N-i42PC0ej36EGnlqlyoiXnicJYU/s1600/Onions+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOFA2HxZYGTM5hj_eQZj6jInpUCHlBzK0B5-3kbu1TefIqGRpDmREk2D6YpxIGgZl_SkPclQz6lA_Yn8i_TpoRSAWje5Bnbj0J3LwxnTifVYkiCH6N-i42PC0ej36EGnlqlyoiXnicJYU/s200/Onions+1.jpg" width="200" /></a>For quite some time I have wanted us to subscribe to a CSA farm -- that's "community supported agriculture" to you -- and this year we finally did. For some money up front, you get a share of the produce a small farm produces. We chose <a href="http://www.lagonerfarms.com/" target="_blank">Lagoner Farms</a>, and couldn't be be happier with the result. The produce we have received from Lagoner Farms has been really outstanding and they are very nice people, to boot.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlF6-yxjhKqwoWob6PN7A1F6tt_dXUIhUVVqMmLzgxONb6MLP76T4WKyuLSRPLddaAzRDwBGInGLwKoVjBMHC_ny6gQhp2ow7A76G4_94Zu7UIP-Ourc68THIPsF0pZUfcCf9W9Aj0-nl/s1600/Onions+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlF6-yxjhKqwoWob6PN7A1F6tt_dXUIhUVVqMmLzgxONb6MLP76T4WKyuLSRPLddaAzRDwBGInGLwKoVjBMHC_ny6gQhp2ow7A76G4_94Zu7UIP-Ourc68THIPsF0pZUfcCf9W9Aj0-nl/s200/Onions+3.jpg" width="200" /></a>The only downside (which is not a downside at all) is that we have gotten a LOT of some stuff. For example, I use a lot of onions in our cooking. Miss J and I think if a little onion is good, then a lot of onion is better. But even we couldn't eat 3 big onions a week for 3 weeks. So what to do? Make Onion Marmalade, of course!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv7HnIPb-WNTEVqXPp9-jHAMI-jzzNGaIpHOmsdcBUTr-gZqGtpoQMLwgvT5lar1i19YxAh06bT_kFuvefCeXQO_-CqKJh0sXncGgk5uBo1emK-AjOl0TeOHa-gLXR9pHh0hme-Ezhb-q/s1600/Finished+Onions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv7HnIPb-WNTEVqXPp9-jHAMI-jzzNGaIpHOmsdcBUTr-gZqGtpoQMLwgvT5lar1i19YxAh06bT_kFuvefCeXQO_-CqKJh0sXncGgk5uBo1emK-AjOl0TeOHa-gLXR9pHh0hme-Ezhb-q/s200/Finished+Onions.jpg" width="200" /></a>Onion Marmalade is in the categories of things labeled "Things I want to try but not right now. " Nine onions in a three week period moved this item up in the list, and so one Saturday, I found myself weeping quietly over some lovely onions. And weeping I was. I usually read five to ten recipes online before I launch myself into a new project, and I can't believe that NOT ONE of the authors mentioned crying. But the result was worth it.<br />
<br />
I like "My Husband Cooks" recipe best as a starting place. You can check it out <a href="http://myhusbandcooks.wordpress.com/2008/11/18/onion-marmalade-sweet-savory-sticky/" target="_blank">here</a>. <br />
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<strong>Onion Marmalade </strong><br />
<em>Ingredients</em>:<br />
4 cups onions (sliced thin)<br />
2 T bacon fat (If you don't have bacon grease in your fridge, well, too bad for you. Use oil.)<br />
1/2 cup white sugar<br />
1/4 cup brown sugar<br />
2 T port wine (I would have used red wine but I didn't want to open a bottle for 2 T.)<br />
1/4 cup balsamic vinegar<br />
1 bay leaf<br />
1 tsp salt<br />
<br />
<em>Directions</em>:<br />
1. In a non-reactive pan, melt the bacon fat and add the onions and salt. Cook until the onions are beginning to turn brown, stirring every 5 minutes or so. Be careful -- just a little bit of burning makes the whole mess taste bitter and yucky. <br />
3. Add the sugars, port wine, bay leaf, and balsamic vinegar. Cook
over medium heat until until the onions are soft and the juicy part is thick. This will take about 40 minutes. Keep an eye on things -- you don't want it to burn or turn into concrete. <br />
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4. Remove the bay leaf and cool. Transfer to a glass or plastic container with a good lid. This will last quite a while in the fridge. </div>
Anonymoushttp://www.blogger.com/profile/01926827806722731873noreply@blogger.com0