tag:blogger.com,1999:blog-34950453350168847812024-02-21T01:15:22.496-06:00citivolus susAusten, Beer, Candy Making, Canning, Christie, Cooking, Experimenting, Gardening, and any other damn thing that amuses me~Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.comBlogger416125tag:blogger.com,1999:blog-3495045335016884781.post-14547000068679016562013-06-04T11:35:00.000-05:002013-06-04T11:35:48.191-05:00Second Glances - Alexa Adams<div dir="ltr">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Summary: A years has passed since the conclusion of "First Impressions," and the marriages made by the three eldest Bennet ladies are prospering. Expectations are high for the two youngest sister to do equally well. Kitty, having excelled in school, receives an invitation to join Georgiana Darcy in her first London season leaving Lydia to bear the burden of the classroom alone. Will the most forward Bennet tolerate such inequity?</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kitty arrives in London prepared to be happy, but her delight is marred when she finds a most unwelcome gentleman intimate terms with her hosts. She has met the reckless Sir James Stratton before and would like nothing more than to never encounter him again, but his acquaintance she is forced to endure. Struggling for firm footing amidst the whirlwind of London society, will Kitty be allowed to follow her heart, or will her family force her hand? Join the re imagined cast of "Pride and Prejudice" as they pursue happiness amidst the ongoing obstacles of life, love, and interfering relations.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Comments: Just prior to reading this book, I went back and re-read "First Impressions" and while that is in no means a requirement, it did bring me back to Ms. Adams lovely way with words. She has a gift for being expressive without over describing scenes and her dialogue is realistic and often quite funny. While there are conflicts in the story, they too make sense and are not drawn out angst ridden affairs - they make sense in the context of the story. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is, largely, Kitty's story and it's nice to see her become a more three dimensional character and her own woman. She still is young, but you start to see the beginnings of a solid mind, practical common sense, but still tinged with some insecurities and a lack of experience in the "real" wold of London society. She's wary, as if afraid that a wrong move will ruin all her chances, and that is largely true.</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I enjoyed seeing Lizzie and Darcy as guides for her and Georgianna as a confidante. You begin to understand a bit of Kitty through her interactions with them. Sir James Stratton is a bit of an odd bird - going his own way, which is much easier for a man, a titled, wealthy man at that, to do. It may be his own oddity that makes Kitty the most conscious. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I suppose there is only one part of the book that gives me pause. I think I would have liked Lizzie to pulled Kitty aside once, but perhaps it would have taken twice, to explain that first impressions are not always what you think. </span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A relaxing comfortable read, "Second Glances" is fun and entertaining. I look forward to what Ms. Adams has coming out next!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I received a copy of this book for an honest review. </span></div>
Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com1tag:blogger.com,1999:blog-3495045335016884781.post-87723349907934651022013-01-12T19:41:00.000-06:002013-01-12T19:41:46.825-06:00Wait, what the hell?<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My cooktop/oven has inexplicably gone into Sabbath mode - WTH?</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is derailing my serious cooking plans for the weekend. I had my spinach and artichoke stuffed shells ready and the oven was heating to 350 degrees when it all went pear-shaped. Bugger. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We have it off now - supposedly for 72 hours - is the Sabbath that long? Really? Hopefully, all sanity will be returned, but until then I'll be going to the MotH's* mom's house to finish off my plans for weekend cooking - I mean, don't mess with a girl that wants to make America's Test Kitchen Butterscotch Cookies - please. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If this is the best the oven can do, well, I'm not impressed. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But I am annoyed. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perhaps mimosas at brunch at <a href="http://www.jacosbayfrontbarandgrille.com/brunch_menu.php">Jaco's</a> tomorrow will help. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blah.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*Man of the House (see Quiet Man)</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com1tag:blogger.com,1999:blog-3495045335016884781.post-1876595631085719072012-12-21T20:22:00.000-06:002012-12-21T20:22:00.929-06:00Christmas Cooking - 2012<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We'll I fell off the wagon - the blogging wagon. But I'm ready to </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">start again and what better way than for Christmas. Here are the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">plans.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Christmas Eve - at my brother and sister-in-law's house. She is from </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Texas so we're having Mexican food - yeah. I really like that idea. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm responsible for salsa and guacamole. I'll have to go with canned </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tomatoes since there are no decent tomatoes this time of year - even in Florida. I don't </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">care what color they are they just don't taste like a tomato - it's just not right. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Christmas Day - am - my traditional Sausage Balls w/mustard and/or </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">grape jelly (may sound gross, but don't comment until you have tried it - we had these every year growing up. This year, I'll be </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">using the Cook's Country version to see if I like it better - I expect </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">that I will. My personal favorite for Christmas - latkes with </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">applesauce and sour cream. Finally, I plan on trying my mom's recipe </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">for banana nut bread - we'll see how that turns out. Happily, the Boy will be in attendance. Music = Bach's Brandenburg Concertos, The Klezmatics - Jews with Horns. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Christmas Day - pm - back to my brother and sister-in-law's house for </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">turkey dinner - fried turkey. It's truly an amazing thing. I am </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">responsible for cranberry sauce, sweet potato casserole (more like </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dessert than vegetable) and a dessert - probably pecan pie from </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">America's Test Kitchen - it is truly fool-proof. Oh, and an appetizer </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- mini sweet potato biscuits with horseradish cream and ham - </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">excellent.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then on the the list of etc.
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">M&M Cookies, Lemon Curd (have Meyer Lemons from my tree!!), Chocolate </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Croissants, Sauteed Apples, Spinach & Mushroom Quiche, Peanut Butter </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fudge, Parmesan Crackers (new recipe - like I need another one).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then it's on to planning New Year's Eve! Hot damn. </span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com1tag:blogger.com,1999:blog-3495045335016884781.post-50431101707565488832012-08-27T23:54:00.000-05:002012-08-27T23:59:12.215-05:00Well<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Maybe my slightly (?) superstition-ness worked. Since the storm is going to NOLA - not that I wish it upon them. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But... It's still windy as all heck here tonight and raining, slightly, but I'll take this over a direct hit. There is still much more Season to go. It is what it is. </span><br />
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<br />Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-42510225251735093292012-08-26T16:22:00.000-05:002012-08-26T16:22:00.065-05:00Roasted Tomatoes with Garlic, Bleu Cheese and Herbs<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yes, I deviate from the recipe, but only for very good reasons. Plain store-bought bread crumbs taste like ... um, crappy cardboard. Never use them. Ever.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 Roma tomatoes, sliced in 1/2 lengthwise
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup olive oil
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, minced
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon kosher salt
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon freshly ground black pepper
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pieces of bread, whirred into crumbs in food processor</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped fresh flat-leaf parsley
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.</span><br />
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<a href="http://4.bp.blogspot.com/-V9oYr7xncCM/UDKsUoztgTI/AAAAAAAAB24/eu46R-nkwak/s1600/bread+crumbs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-V9oYr7xncCM/UDKsUoztgTI/AAAAAAAAB24/eu46R-nkwak/s200/bread+crumbs.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl mix together the bread crumbs and Gorgonzola cheese (and additional garlic if you like). Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: </span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food Network</span></a>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-70236514146381204642012-08-25T23:25:00.000-05:002012-08-25T23:26:59.930-05:00Isaac - well this might be craptacular<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lCpBqkgVWNE/UDmkfVrS44I/AAAAAAAAB5g/hRowOd8za20/s1600/Isaac+11pm+Sat.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="256" src="http://1.bp.blogspot.com/-lCpBqkgVWNE/UDmkfVrS44I/AAAAAAAAB5g/hRowOd8za20/s320/Isaac+11pm+Sat.gif" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm not happy - but this is the season... it's what is expected. Crap. Thank goodness the generator is in working order. And that I get mimosas tomorrow morning. It will be necessary. That is Sunday. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And Monday will bring what it brings. It is life. </span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-34777227322436497372012-08-25T18:22:00.000-05:002012-08-25T18:22:00.730-05:00Isaac<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spent most of today going through hurricane supplies, purchasing a few things, checking the generator, and making sure we've watched all the clothes. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Expect to spend tomorrow putting away all said hurricane supplies, etc. Looks like it is going east of us. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, we'll still get rain in bands and wind, but we're on the good (west) side of the storm as it's projected. </span><br />
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<a href="http://4.bp.blogspot.com/-qn_n6nKhyUg/UDlWctNOQmI/AAAAAAAAB4M/U77lHAlDvL8/s1600/Isaac+5pm+Sat.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-qn_n6nKhyUg/UDlWctNOQmI/AAAAAAAAB4M/U77lHAlDvL8/s320/Isaac+5pm+Sat.gif" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We'll see what tomorrow brings. </span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-30683992582483933802012-08-25T16:22:00.000-05:002012-08-25T16:22:00.536-05:00Three Cities of Spain Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Literally, the best cheesecake ever. From </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.epicurious.com/recipes/food/views/Three-Cities-of-Spain-Cheesecake-102595">Three Cities of Spain</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.epicurious.com/recipes/food/views/Crumb-Crust-102603">1 crumb-crust recipe</a> made with finely ground graham crackers
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 (8-oz) packages cream cheese, softened
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large eggs
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">16 oz sour cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make crumb crust as directed. Preheat oven to 350°F.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beat cream cheese with an electric mixer until fluffy and add eggs, 1 </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">at a time, then vanilla and sugar, beating on low speed until each </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ingredient is incorporated and scraping down bowl between additions.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put springform pan with crust in a shallow baking pan. Pour filling </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">into crust and bake in baking pan (to catch drips) in middle of oven </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">45 minutes, or until cake is set 3 inches from edge but center is </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">still slightly wobbly when pan is gently shaken. Let stand in baking </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pan on a rack 5 minutes. Leave oven on.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make topping:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir together sour cream, sugar, and vanilla. Drop spoonfuls of </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">topping around edge of cake and spread gently over center, smoothing </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">evenly. Bake cake with topping 10 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Run a knife around top edge of cake to loosen and cool completely in </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">springform pan on rack. (Cake will continue to set as it cools.) Chill </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cake, loosely covered, at least 6 hours. Remove side from pan and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">transfer cake to a plate. Bring to room temperature before serving.</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-41642359941560102752012-08-25T00:06:00.002-05:002012-08-25T00:06:50.480-05:00well, that did not work or at least not yetgroan ....we will not deal with this until it is past Cuba --- - or at least I will not ... that will be Sunday ... ugh.Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-63321699510616043612012-08-25T00:04:00.000-05:002012-08-25T00:04:34.179-05:00It's the Season<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two people in the office today requested that I start my summer </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">superstition post haste. In my own defense, it has worked for many </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">years now - warding off hurricanes from our area.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So what is it? I print copies of the National Hurricane Center's 5-day </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cone of probability and put them on the front left (if you're sitting </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in my chair) of my desk -- where anyone can see them as they walk by </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">my office.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So take that Issac.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(fingers crossed)</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com2tag:blogger.com,1999:blog-3495045335016884781.post-64633289119741057172012-08-24T16:22:00.000-05:002012-08-24T16:22:00.508-05:00Blueberry Crumb Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Airs53E18Zk/UDKi9oSARDI/AAAAAAAAB0E/T4c4n2ismqk/s1600/fin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Airs53E18Zk/UDKi9oSARDI/AAAAAAAAB0E/T4c4n2ismqk/s1600/fin.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #351c75;">For the Streusel Topping</span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup all-purpose flour
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup packed light-brown sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (1 stick) cold unsalted butter
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #0b5394;">F</span><span class="Apple-style-span" style="color: #351c75;">or the Cake
</span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons unsalted butter, softened, plus more for pan
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons baking powder
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon allspice
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup granulated sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large egg
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup low-fat buttermilk, well shaken
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups blueberries
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Confectioners' sugar, for dusting
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees. Make streusel topping: In a medium </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bowl, stir together flour, brown sugar, and salt. Cut in the butter </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">using your hands or a pastry blender until large, moist crumbs form. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chill.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butter and flour a 9-inch square baking pan. In a medium bowl, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">allspice. In a large bowl, beat the butter and granulated sugar with </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">an electric mixer until fluffy. Add egg; beat well. Add flour mixture</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and buttermilk alternately until just combined. (Batter will be very </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">stiff.) In a large bowl, toss the blueberries with remaining teaspoon </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">flour. Fold blueberries into the batter; spoon into prepared pan.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle cake with streusel topping. Bake until golden brown and a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tester comes out clean, 45 to 50 minutes. Let cool completely. Dust </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with confectioners' sugar before cutting into squares.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: </span><a href="http://www.marthastewart.com/355517/blueberry-crumb-cake"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Martha Stewart</span></a>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-44629031558439496662012-08-23T16:22:00.000-05:002012-08-23T16:22:00.980-05:00Lemon Buttermilk Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cMQlrx0pVP4/UDKo67JW_qI/AAAAAAAAB2g/HKZOTgKKqvI/s1600/fin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-cMQlrx0pVP4/UDKo67JW_qI/AAAAAAAAB2g/HKZOTgKKqvI/s320/fin.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups all-purpose flour
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp baking powder
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 tsp salt
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup butter, room temperature
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 large eggs
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbs lemon zest
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla extract
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups buttermilk
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup vegetable oil
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees. Grease and flour a 10" tube pan.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, whisk together flour, baking powder, and salt. In a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">large bowl, cream together butter and sugar until light. Beat in lemon </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">zest, then beat in the eggs one at a time until well-combined. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In measuring cup or small bowl, combine vanilla, buttermilk and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">vegetable oil. Working in two or three additions, alternately add the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">flour mixture with the buttermilk mixture, ending with the final </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">addition of dry ingredients. Stir only until no straks of flour </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">remain. Pour into prepared pan.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for 50 to 55 minutes, until toothpick inserted into the center </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">comes out clean.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cool on a wire rack before topping with lemon glaze (recipe below)
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 16
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon Glaze
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbs butter, melted
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 Tbs lemon juice
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tbs lemon zest
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups confectioners' sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine all ingredients in a small bowl and whisk until smooth. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drizzle over cooled cake.</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-32880749276049166912012-08-22T16:22:00.000-05:002012-08-22T16:22:00.155-05:00Croutons<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VtkuMV1Plsw/UDKhlZXg8rI/AAAAAAAABz0/2tQOzUf0hOs/s1600/fin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-VtkuMV1Plsw/UDKhlZXg8rI/AAAAAAAABz0/2tQOzUf0hOs/s200/fin.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We've had several dinner events at work recently, and with one meal </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">came a loaf of country white bread that no one touched, save my single </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">slice with butter for breakfast. So I took it home and made - wait for </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">it, croutons.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There isn't a real recipe here, although I read Jennifer Reese's recipe from</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://www.powells.com/biblio/1-9781451605877-0">Make the Bread, Buy the Butter</a> (p.137), and used that as a starting point. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat oven to 275 degrees. In a fairly large saucepan, heat olive oil </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">over low heat and add minced garlic. Keep on low to let garlic flavor </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the oil. Slice bread into equal sized pieces (they cook more evenly </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">that way). Add herbs - I used Herbs de Provence (rosemary, fennel,</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">savory, thyme, basil, tarragon, dill, oregano, lavender, chervil, and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">marjoram), lemon zest, and black pepper to the olive oil and again left it on low in to </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">flavor the oil. When everything started to smell nice, increase the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">heat to medium and add the bread cubes and turn to coat, adding more </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">oil as needed. You're going to try to get them crisp, and then finish </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">drying them out, for lack of a better term, in the oven.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xXJODpuFFus/UDKhukw0C4I/AAAAAAAABz8/oYrIGHIpPkA/s1600/olive+oil+seasoned.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-xXJODpuFFus/UDKhukw0C4I/AAAAAAAABz8/oYrIGHIpPkA/s200/olive+oil+seasoned.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once crispy on the outside, put them on a baking sheet and place in </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the over for 35 or so minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes: One time I added the juice of a lemon to the olive oil - excellent! </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A dash or three of Worcestershire Sauce is a good thing too. You can </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">also dry the croutons by putting them in an oven where you were baking </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">at a higher temperature, but turn the oven off and leave in for about </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">an hour. I also leave them out over night to make sure they are really </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dry before storing them. I did not add any salt, but think I may put more black pepper next time. </span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-8997199503887593532012-08-21T16:22:00.000-05:002012-08-21T16:22:00.594-05:00"Artisan" - what does it mean?<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I thought this was a great explanation of the demise of the words artisan and artisanal and their vast overuse in food discussions. From the larger discussion <a href="http://www.thekitchn.com/what-does-artisan-mean-to-you-174439">here</a>.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kevin West of Saving the Season:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">""Artisanal" is the Paris Hilton of food words – it went from </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">obscurity to ubiquity in no time, and now I'd like to see that </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">trajectory reversed. The first time I remember hearing it used </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">frequently was in 2001, around the opening of Terrance Brennan's New </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">York cheese-centric restaurant, Artisanal. Back then I liked the word </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">because of its etymological roots in skilled craft – akin to "art" but </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with that special connotation of the practical arts, such as </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">carpentry, iron-working, and making food.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In recent years "artisanal" has become a synonym for small, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">smaller, smallest – the Portlandia battle cry – and has grown shabby </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with overuse. Now that Domino's has unveiled Artisan Pizzas, the word </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">is officially threadbare. Anyone who cares about food or language </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">should put "artisanal" in cold storage for a century, in hopes that it </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">may be restored and repaired by generations to come."</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-1456263246171612392012-08-20T16:22:00.000-05:002012-08-20T16:22:00.028-05:00Sangria<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-v_g33FfmV2I/UDKelHWdG_I/AAAAAAAABzg/SaztV-p7w1Q/s1600/sangria.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v_g33FfmV2I/UDKelHWdG_I/AAAAAAAABzg/SaztV-p7w1Q/s1600/sangria.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been looking for a good recipe for a red sangria over the summer. I have a favorite California Mexican restaurant that serves a great sangria that is described as a Merlot with citrus, peach, and mango juices - it's heavenly, but I was hoping for something a little simpler. So after experimenting this summer, this is what I've come up with and it's pretty good. </span><br />
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></span></span>
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 750 ml bottle of red wine </span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 oranges</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 lemons</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lime</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #910026; font-size: large;"><span class="Apple-style-span" style="font-size: 18px; line-height: 22px; text-transform: lowercase;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small; line-height: normal; text-transform: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c sugar</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put sugar and water in a saucepan and heat until boiling, stirring to dissolve sugar. Remove from heat and let cool. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slice one lemon and one orange into segments. Juice the other orange and other lemon in addition to the lime. Add these juices to red wine in pitcher. Add the lemon and orange segments. When cooled, add the simple syrup. Mix and chill.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve over ice. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Things I've learned:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red wine should be something fruity, I usually use a beaujolais villages and find it works well. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Experiment with other fruits, such as peaches when in season.</span><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="http://1.bp.blogspot.com/-QXXTFUyJVkE/UDKerq615zI/AAAAAAAABzo/NxvPeNsXqI4/s1600/lemon+verbena+simple+syrup+I.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://1.bp.blogspot.com/-QXXTFUyJVkE/UDKerq615zI/AAAAAAAABzo/NxvPeNsXqI4/s200/lemon+verbena+simple+syrup+I.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Verbena simple syrup</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flavor the simple syrup. I used some of my lemon verbena to flavor and it was a nice floral lemon flavor. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lots of recipes call for Triple Sec or other liquors, but to me, they can overpower the drink. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-70210140115330253842012-08-03T16:22:00.000-05:002012-08-03T16:22:00.286-05:00Kitchens then and now<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was
thinking recently about the things that I have in my kitchen which would have
never been in my family kitchen growing up. The computer I’m working on, for
example – but it would be very strange for me if I didn’t have one in the
kitchen. I've gotten quite used to it being here when I need it. It’s quite useful and not just for writing posts for this blog-thing. I have a DSLR camera
with an additional macro lense right next to my 12 cup food processor. My stand
mixer has it’s own area on the counter with the sugar containers and flour
containers nearby. <o:p></o:p></span></div>
<div class="MsoNormal">
<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="http://4.bp.blogspot.com/-M8ZlMuulQFY/UBsLiRKT3HI/AAAAAAAAByM/gty0PFHpNNA/s1600/all+salts.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-M8ZlMuulQFY/UBsLiRKT3HI/AAAAAAAAByM/gty0PFHpNNA/s1600/all+salts.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">orange, lemon, lemon-rosemary, celery</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am
ridiculously obsessed with salt and have kosher (of course), sea salt, Maldon
salt, bourbon smoked sea salt, Himalayan pink salt, malt salt (this is
outstanding on potatoes), Portuguese traditional salt, plus the four salt
blends I made (<a href="http://citivolussus.blogspot.com/2012/03/citrus-salts.html">lemon, orange</a>, lemon-rosemary, celery) with the flaky Maldon. Pepper
is a lesser fascination, but my list includes: India Tellicherry, Sarawak
white, reunion pink, and India green.</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I probably shouldn't get into the spices that I have that my mother would never have even heard of, much less tried. Maybe I will do that one day. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One thing I totally take for granted, but am glad everyday I have is a dishwasher. When my mom built her house, the kitchen was small and there was no room to add one. She always did dishes by hand. I don't mind doing that, but I like having the dishwasher all the same. It makes life so much simpler to set it to go off at midnight and have clean dishes in the morning. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My digital kitchen scale is always at the ready as is my electric knife sharpener. I have learned a lot using the scale when canning and, particularly, when baking. It does make a difference to go by weight and I prefer that now that I'm used to it and it's easily done with my scale. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's an interesting thing that in the kitchen of my childhood with few bells and whistles, my mother made wonderful food. That's a true talent that you don't get from gadgets.</span></div>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-34872656254501020102012-07-30T18:11:00.000-05:002012-07-30T18:11:22.329-05:00Wacky Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nhy9k-opEeg/UBcUP3koNTI/AAAAAAAABwo/PqoptZ8WeRA/s1600/ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-nhy9k-opEeg/UBcUP3koNTI/AAAAAAAABwo/PqoptZ8WeRA/s200/ingredients.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In cooking from 1945, it's hard for me to imagine going through rationing. My mom talked about it from time to time, but not much. Let's see, she would have been about eleven in 1945, so I'm certain it would have made an impact and her and the vast majority of her stories were about food rationing. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So this week, at America's Test Kitchen, it's cook the 1940s. I suppose this is called <a href="http://www.cookscountry.com/recipes/detail/7461&Extcode=N00PIK000">Wacky Cake</a> because it makes no real sense, unless you get the science. The combination of vinegar and baking soda at the last possible second is what gives the cake lift. With no eggs and/or butter, this is also vegan - first vegan thing I have made and it's from a recipe that from World War II - ironic, isn't it. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lPhXsoFElZw/UBcUW-MFPzI/AAAAAAAABww/ht8Agz9vyow/s1600/after+em.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-lPhXsoFElZw/UBcUW-MFPzI/AAAAAAAABww/ht8Agz9vyow/s200/after+em.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So I made the cake one evening and planned a nice picture the next day, with good natural light and what do I find in the morning? What I should have expected. The Boy had gotten home from work late that night (or early the next day) and had helped himself. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ETEaHpuVSbM/UBcUb8yqFtI/AAAAAAAABw4/UQcKRtVrpFo/s1600/piece+w+sugar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-ETEaHpuVSbM/UBcUb8yqFtI/AAAAAAAABw4/UQcKRtVrpFo/s200/piece+w+sugar.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">That said, this is a tasty cake. Chocolately, but not too much so. Since I'm not a huge fan of chocolate, that's a good thing. Wonder if there are other version as this makes a very quick cake to put together and could certainly do for a sweet tooth. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-57452479696607625882012-07-26T16:22:00.000-05:002012-07-26T16:22:00.144-05:00Easy Parmesan "Risotto"<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ikGGOA0xhU0/UA8ge6ucZSI/AAAAAAAABvc/Bidpq9MG8X8/s1600/fin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ikGGOA0xhU0/UA8ge6ucZSI/AAAAAAAABvc/Bidpq9MG8X8/s1600/fin.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe/index.html">Easy Parmesan "Risotto"</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: 4 to 6 servings
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups Arborio rice
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 cups simmering chicken stock, preferably homemade, divided
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup freshly grated Parmesan cheese
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dry white wine
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons unsalted butter, diced
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons kosher salt
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon freshly ground black pepper
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup frozen peas
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the rice and 4 cups of the chicken stock in a Dutch oven, such </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">as Le Creuset. Cover and bake for 45 minutes, until most of the liquid </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">is absorbed and the rice is al dente. Remove from the oven, add the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">remaining cup of chicken stock, the Parmesan, wine, butter, salt, and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pepper, and stir vigorously for 2 to 3 minutes, until the rice is </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">thick and creamy. Add the peas and stir until heated through. Serve </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">hot.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank you Ina Garten. This was not a recipe that lent itself to photography. Used only 4</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cups stock and used Valencia rice - a short grain rice that I also use when making sushi. It worked as well Arborio rice and was much much less </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">expensive.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3c8ip67OBEk/UA8gwHq_9cI/AAAAAAAABvk/BMkQ1H6TQms/s1600/real+parm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-3c8ip67OBEk/UA8gwHq_9cI/AAAAAAAABvk/BMkQ1H6TQms/s200/real+parm.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use real Parmesan - it makes a difference. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Was very creamy and super easy to make - will work on some variations of this. I'm thinking asparagus should be involved. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reheats well too. That's a plus. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="background-color: white; font-family: Times; margin-bottom: 8px; margin-left: 16px; margin-right: 16px; margin-top: 8px; min-width: 0px; width: 653px;">
</div>
</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-78077878903459040832012-07-25T16:22:00.000-05:002012-07-25T16:22:00.365-05:00Sriracha Hard Candy<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-B9sVBiwc3Ss/UA3Z5U5YF9I/AAAAAAAABtQ/eaFjsAQfVQc/s1600/in+molds+that+I+like.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-B9sVBiwc3Ss/UA3Z5U5YF9I/AAAAAAAABtQ/eaFjsAQfVQc/s200/in+molds+that+I+like.jpg" width="200" /></a></div>
The following is a recipe that I first found on sprinklebakes.com (link below) for sriracha lollipops. Wanting to try this, but not sure I wanted an entire lollipop of the flavor, I opted for something smaller - hard candies. I haven't made hard candy in about forever, so I had to get back into again and realized how much I really enjoy it. Might have some ideas for other flavors working in my head now - this could be good - or this could be bad - we shall see.<br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.sprinklebakes.com/2012/06/sriracha-lollipops.html">Sriracha Lollipops </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: 12-17 Lollipops
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Special equipment:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Candy thermometer
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lollipop Sticks
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lollipop molds
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Candy:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup corn syrup
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup water
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons Sriracha sauce, divided
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4- 1/2 tsp. orange gel food coloring
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lightly grease candy mold with cooking spray.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir together the sugar, corn syrup, and water in a small saucepan and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">insert a candy thermometer into the mixture. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring the mixture to a boil over medium high heat. Continue to heat </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">without stirring until the bubbling mixture reaches 244°F. Drop one</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">level tbsp. Sriracha sauce into the bubbling mixture– do not stir!
</span><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="http://4.bp.blogspot.com/-MUKHSejFz-g/UA3aMujm5LI/AAAAAAAABtY/1vZRQFrXyIs/s1600/first+addition+of+sriracha+at+244.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://4.bp.blogspot.com/-MUKHSejFz-g/UA3aMujm5LI/AAAAAAAABtY/1vZRQFrXyIs/s200/first+addition+of+sriracha+at+244.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">first addition of sriracha sauce</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the mixture reaches the hard crack stage (302-310°F). Remove pan </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">from heat.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in the remaining 1 tbsp. Sriracha sauce and food coloring. Be </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">extra careful because the mixture will bubble and sputter with these </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">additions.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the mixture has stopped bubbling, pour it into molds and let harden. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wrap the cooled lollipops in cellophane or wax paper and store in an </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">airtight container.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bench Notes: </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use a small saucepan or the mixture won't reach the bulb of the candy </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">thermometer and you will end up with burnt sugar on the bottom of a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">saucepan - not fun and definitely not good eats.</span><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="http://4.bp.blogspot.com/-mmRE_6F-sV0/UA3aWqKVoRI/AAAAAAAABtg/UR53j9qkISs/s1600/so+very+pretty.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-mmRE_6F-sV0/UA3aWqKVoRI/AAAAAAAABtg/UR53j9qkISs/s1600/so+very+pretty.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">getting a dusting of superfine sugar</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sort of one note - like something is missing, but I'm not sure what yet.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Did not use orange food color - or any food color for that matter - think they look fine. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rolled in superfine sugar before wrapping</span><br />
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</div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-41142190871401183622012-07-24T17:22:00.000-05:002012-07-24T17:22:01.031-05:00Weekend Cooking<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I do most of my cooking and all of my experimenting on the weekend. So that means that today - Tuesday - I start planning for what I want to make this coming weekend. When will it appear on this site - who knows? I think it depends on how excited I get by the process or by the results.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Any early contender for this weekend is Buttermilk-Lemon Chess Pie. I've not made chess pie before, but this combines two of my favorite things - buttermilk and lemon. And get this - there's buttermilk in both the crust and filling. Yes, this has potential.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There may also be biscuits in our future.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yum.</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-79745130572297041932012-07-24T16:22:00.000-05:002012-07-24T16:22:00.178-05:00Pull-Apart Spicy Cheese Bread<a href="http://www.thekitchn.com/recipe-pull-apart-spicy-wisconsin-cheese-bread-166432"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pull-Apart Spicy Cheese Bread </span></a><br />
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<a href="http://4.bp.blogspot.com/-la6dtk28pkw/UA3WzhBsH_I/AAAAAAAABsE/n6agIjx8lJk/s1600/baked.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-la6dtk28pkw/UA3WzhBsH_I/AAAAAAAABsE/n6agIjx8lJk/s1600/baked.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 rustic loaf of sourdough bread
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ cup shredded Monterrey jack cheese
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ cup shredded provolone cheese (or sliced provolone, cut into strips)
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon fresh chives, chopped*</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons red pepper flakes (more if you want spicier bread)
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup butter, melted
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees F. Using a serrated knife, carefully cut </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bread horizontally into inch-wide strips without cutting all the way </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">through the bottom crust. Use the same method to cut bread vertically </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">so that the result is a grid of 1-inch square cuts, leaving the bottom </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">of the loaf intact. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine cheese, chives, and red pepper flakes in a small bowl and mix </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">until evenly distributed. Using your hands, gently stuff the cheese </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mixture in between the cuts in the bread. This is easier if you stuff </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cheese in the horizontal cuts and fill in as needed. Sprinkle any </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">remaining cheese on top of the loaf. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place loaf on a sheet of foil, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pour melted butter on top, and wrap the loaf with foil. Bake for 20 </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">minutes. Remove from oven, unwrap from foil, and bake for an </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">additional 10 minutes or until the cheese is bubbling and slightly </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">browned on top. Serve while hot.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bench Notes:</span><br />
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<a href="http://2.bp.blogspot.com/-pxoc_l22MX0/UA3XSOlbX9I/AAAAAAAABsM/WanZJpnwT5I/s1600/cut+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-pxoc_l22MX0/UA3XSOlbX9I/AAAAAAAABsM/WanZJpnwT5I/s200/cut+bread.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">* Garlic Chives from the garden - lovely plant really. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not sure about the logistics of the cutting the bread - awkward to </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pull apart. An onion, it is not. I used a round country bread instead of sourdough. I placed the bread on the foil after slicing so it wasn't stuffed when moved - less likely to lose filling that way. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Very tasty, used 1/2 provolone and 1/2 sharp cheddar, added 1 teaspoon </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">of <a href="http://citivolussus.blogspot.com/2012/03/citrus-salts.html">lemon salt</a> since the butter I used was unsalted.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All said, Very Good!</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-80265041197468019812012-07-23T18:22:00.000-05:002012-07-23T18:22:00.105-05:00Cracker Challenge - The Results - Part II<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Overall winners:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wcg6-1yy1jg/UAxxJOje3ZI/AAAAAAAABq0/8GfofOlnh18/s1600/D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://3.bp.blogspot.com/-wcg6-1yy1jg/UAxxJOje3ZI/AAAAAAAABq0/8GfofOlnh18/s200/D.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">D: Parmesan, Rosemary & Walnut Shortbread</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flavor: D - </span>Parmesan, Rosemary & Walnut Shortbread<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crispy: A- Cheddar Cayenne Coins, D
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cost: least = A, E-Parmesan Rosemary Icebox Crackers / most = B - Blue Cheese Shortbread, C- Rosemary Cheese Bites</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<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="http://4.bp.blogspot.com/-PRAoAeyDFys/UAxxk3ChwoI/AAAAAAAABq8/Nh9g0euiiCI/s1600/A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://4.bp.blogspot.com/-PRAoAeyDFys/UAxxk3ChwoI/AAAAAAAABq8/Nh9g0euiiCI/s200/A.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A: Cheddar Cayenne Coins</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All-Around: D, closely by A</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now on to create the ultimate cracker of my own based on these results.</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-33422511905392066152012-07-23T04:22:00.000-05:002012-07-23T04:22:00.185-05:00Lemon Chewy Crisps<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://allrecipes.com/recipe/lemon-chewy-crisps/">Lemon Chewy Crisps </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">By: Jennifer Lipka
</span><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="http://2.bp.blogspot.com/-V1jl2lyWQcg/UAuQEZNn_RI/AAAAAAAABpo/al9FkWniSNA/s1600/perfect+fin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-V1jl2lyWQcg/UAuQEZNn_RI/AAAAAAAABpo/al9FkWniSNA/s1600/perfect+fin.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect Cookie</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"Great fresh lemon taste in a chewy little cookie with a nice crisp </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">brown edge. If you don't have the almonds, you can substitute 1/4 cup </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">additional sugar instead."</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield 2 dozen
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup butter, softened
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup white sugar
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon lemon zest
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons fresh lemon juice
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 teaspoon vanilla extract
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking powder
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon baking soda
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups all-purpose flour
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sliced almonds
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees F (175 degrees C). </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beat butter and sugar in a large bowl with electric mixer on high </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">speed until fluffy. Beat in remaining ingredients except flour until</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">well blended. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On low speed, beat in flour just until blended. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sheets. Sprinkle with sugar or almonds.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sheet 1 minute before removing to wire rack to cool completely. Store </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in an airtight container at room temperature for up to one week. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">HINT: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cookies will have a nicely browned edge if baked on a regular </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">thin cookie sheet rather than a thick or insulated one.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bench Notes: </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add salt. I used unsalted butter, as I always do in baking, but I think this recipe is in need of salt. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Used 3 tsp of lemon juice, but it still seemed not enough. Lemon extract might be needed. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mixed baking powder and baking soda with the flour - seems like the right thing to do. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baked 16 minutes, turning in the middle. </span><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="http://3.bp.blogspot.com/-HRNTkeeARIs/UAuQOzsZ65I/AAAAAAAABpw/msVDzec4XDY/s1600/demera+sugar.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://3.bp.blogspot.com/-HRNTkeeARIs/UAuQOzsZ65I/AAAAAAAABpw/msVDzec4XDY/s200/demera+sugar.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Demera Sugar</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Topped them with demera sugar - very good. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0tag:blogger.com,1999:blog-3495045335016884781.post-16411266719766698222012-07-22T16:22:00.000-05:002012-07-22T16:22:00.365-05:00Cracker Challenge - The Results - Part I<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In order of baking:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A: <a href="http://citivolussus.blogspot.com/2012/07/cracker-challenge-cheddar-cayenne-coins.html">Cheddar Cayenne Coins </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B: <a href="http://citivolussus.blogspot.com/2012/07/cracker-challege-b-blue-cheese.html">Blue Cheese Shortbread </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C: <a href="http://citivolussus.blogspot.com/2012/07/cracker-challenge-c-rosemary-cheese.html">Rosemary Cheese Bites</a> *
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D: <a href="http://citivolussus.blogspot.com/2012/07/cracker-challenge-d-parmesan-rosemary.html">Parmesan Rosemary and Walnut Shortbread </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E: <a href="http://citivolussus.blogspot.com/2012/07/cracker-challenge-e-parmesan-rosemary.html">Parmesan Rosemary Icebox Crackers</a> *
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*First time making.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In order of preference:
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B** not a fair comparison, so is pretty much off the list. Will test
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">against other blues.
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In order of pantry, ie - things on hand (5 best - 1 worst) (It should be </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">noted, I have a large rosemary bush in the garden, and always have </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">walnuts in the freezer and cheddar and parmesan in the refrigerator - it's just how I roll.)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A:5
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B:3
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C:2
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D:5
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E:5
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Time to Mix / Log or Rolled-out
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A: 4 / L
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B: 3.5 / R
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C: 4 / L
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D: 4 / L
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E: 4 / L
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dough Handling / Time to Chill
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A: 4.5 / 4 hours to 2 days
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B: 4.5 / 2 hours to 2 days
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C: 3.5 / 30 minutes - 24 hours
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D: 4 / 30 minutes - 3 days
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E: 3.5 / @ least 24 hours (plan ahead)
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spicy / Nuts
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A: Y / Y
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B: N / Y
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C: N / N
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">D: Y / Y
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">E: N / N</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com1tag:blogger.com,1999:blog-3495045335016884781.post-10498941283583347822012-07-20T17:22:00.001-05:002012-07-20T17:22:59.479-05:00Aurora<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This first thing I did this morning after listening to NPR was make sure the Boy was home,
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">safe, asleep in his room. You see he worked last night. From 5:00pm - </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1:00am (or possibly longer) at the midnight showing of the Dark Knight </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rises. I wonder what his movie theater's plan is for something like </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">this. Do they have enough (any?) security? I'm sure the more that </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">comes out we'll see new rules in place in theaters, but that didn't </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">happen for those killed and injured.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Up until now, my biggest worry was him coming home so late - you know </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- when only idiots are out at 2:00am. Nothing good happens at 2:00am. Or possibly what would they do if a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tornado hit, but this ... it boggles the mind. I'm so very glad he's </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">off today. Saturday night, I'll just hold my breath.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A prayer for all the families affected...</span>Jjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.com0