tag:blogger.com,1999:blog-75159646081196837102024-03-12T19:08:37.445-04:00mad tasty[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.comBlogger378125tag:blogger.com,1999:blog-7515964608119683710.post-83872527390088127622011-05-08T17:03:00.000-04:002011-05-08T17:03:19.224-04:00Farewell<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjiG72_QhyphenhyphenGy5daeowr8hbwj_moDWDI9GgCqh_ndM1gUdV29J99T3J6Ft3w7GeJI1SKLz6W9DD_Xh6wXu2uuo5MOdO1pitbLHL7Fy0gsNOIzq7Eg2BWRYuvXqhv5Yn-5TAFIhV0aoccw/s320/goodbye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjiG72_QhyphenhyphenGy5daeowr8hbwj_moDWDI9GgCqh_ndM1gUdV29J99T3J6Ft3w7GeJI1SKLz6W9DD_Xh6wXu2uuo5MOdO1pitbLHL7Fy0gsNOIzq7Eg2BWRYuvXqhv5Yn-5TAFIhV0aoccw/s320/goodbye.jpg" /></a></div><br />
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<br />
<br />
<br />
The collective cooking think tank is dissolved, but may reassemble in another form someday. Thanks for coming by and keep an eye on the future, we'll be up in it.[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com4tag:blogger.com,1999:blog-7515964608119683710.post-62552030109438063662011-03-31T19:28:00.001-04:002011-03-31T19:28:41.772-04:00anatomy of a cupcake<div class="separator" style="clear: both; text-align: center;"><a href="http://flowingdata.com/wp-content/uploads/2011/03/Anatomy-of-a-cupcake-575x935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 647px; height: 1055px;" src="http://flowingdata.com/wp-content/uploads/2011/03/Anatomy-of-a-cupcake-575x935.jpg" border="0" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">courtesy of <a href="http://flowingdata.com/2011/03/25/anatomy-of-a-cupcake/">flowing data</a> .... mad tasty is thinking about getting its ish back together, so stay tuned folks.</div>[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-23487731816634552152011-02-23T07:20:00.000-05:002011-02-23T07:20:01.167-05:00What Would You Do for an Ice Cream Cone?<div style="text-align: center;">I would run coat-less through snow... </div><div style="text-align: center;">but not for vanilla ice cream.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCTNGSIFrn1jl6r9GPBcCN6-Jd9Jvun-lI2jMVIzdLYXKqAF5dOq9GXXRO8a0jUz4BuCDmOUvzAi5aABZYNIcaGfHQpRMryptei6oQpBYE_CmexsGJNYIwUzf2s6dDi4irdaWRyaxVes/s1600/running-with-ice-cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCTNGSIFrn1jl6r9GPBcCN6-Jd9Jvun-lI2jMVIzdLYXKqAF5dOq9GXXRO8a0jUz4BuCDmOUvzAi5aABZYNIcaGfHQpRMryptei6oQpBYE_CmexsGJNYIwUzf2s6dDi4irdaWRyaxVes/s320/running-with-ice-cream.jpg" width="320" /></a></div><div style="text-align: center;"></div><br />
<br />
<div style="text-align: center;"></div>via <a href="http://www.washingtonpost.com/wp-dyn/content/article/2011/01/26/AR2011012608076.html">The Washington Post</a>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-70479412681830017862011-02-09T06:03:00.000-05:002011-02-09T06:03:00.692-05:00Rice Krispy TreatsHi, my name is Allison, and I've never made Rice Krispy Treats.<br />
<br />
That statement was true until yesterday. I've been baking since I got an Easy Bake Oven but I haven't gotten around to Rice Krispy Treats until now. It turns out, they are ridiculously easy to make.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxpGhBYorAi3BtkjRyMxBIa3LHV_NKNX_keSFimWMjumY-osGSE_AivM6XUindI0XffCwn9sJXxIdCirCliJ1iul-U5tyKGo-m443PPDzSzZ880MyXVugcp40XPQsT9e8NLn-tbwdM3M/s1600/ricekrispy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxpGhBYorAi3BtkjRyMxBIa3LHV_NKNX_keSFimWMjumY-osGSE_AivM6XUindI0XffCwn9sJXxIdCirCliJ1iul-U5tyKGo-m443PPDzSzZ880MyXVugcp40XPQsT9e8NLn-tbwdM3M/s320/ricekrispy2.jpg" width="240" /></a></div><br />
Ingredients:<br />
3 tablespoons butter or margarine<br />
1 package (10 oz., about 40) regular marshmallows<br />
- OR -<br />
4 cups miniature marshmallows<br />
6 cups Rice Krispies®<br />
<br />
Directions:<br />
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. <br />
<br />
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.<br />
<br />
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjsTDwDF3nlnZmyYCZ3AUoRNqjR85UFqbbRautuCtwc-BdajixOb3I9tn1jgyHENrQOvX5TloyhWnVO9VWKoDVGYuYF6DZIlTQ3ZBRRS1LrglM83N_hkHtlcbE1QnxMGDHoCph_BJNwc/s1600/ricekrispy1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjsTDwDF3nlnZmyYCZ3AUoRNqjR85UFqbbRautuCtwc-BdajixOb3I9tn1jgyHENrQOvX5TloyhWnVO9VWKoDVGYuYF6DZIlTQ3ZBRRS1LrglM83N_hkHtlcbE1QnxMGDHoCph_BJNwc/s320/ricekrispy1.jpg" width="240" /></a></div><br />
MICROWAVE DIRECTIONS:<br />
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-52629206356702016312011-01-26T09:00:00.002-05:002011-01-26T09:00:49.737-05:00hazelnut mocha cappuccino mix<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-PdIwt2-FFaN9Nru4HGsX9nYDGCH96nzs_X42w64tSiiXyrNgJ8JHy85kQMgXvHWrlvC9GKK_efr8k7hICL_btT_DKo8FxIGHK-8hLeNZKvitYZB9DOR5kmQar2FvhwycGKgkkd5r0g2/s1600/DSC_0053.JPG" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family:Georgia,'Times New Roman',serif;"><img style="width: 372px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-PdIwt2-FFaN9Nru4HGsX9nYDGCH96nzs_X42w64tSiiXyrNgJ8JHy85kQMgXvHWrlvC9GKK_efr8k7hICL_btT_DKo8FxIGHK-8hLeNZKvitYZB9DOR5kmQar2FvhwycGKgkkd5r0g2/s400/DSC_0053.JPG" border="0" /></span></a><br /><br /><span style=";font-family:Georgia,";" >check out "</span><span style=";font-family:Georgia,";" >jem journals" for a great take on <a href="http://jemjournals.blogspot.com/2011/01/best-cappuccino-mix.html">DIY cappuccino mix</a>, perfect for this brrrrrr snowy northeast january we're having .... jessica shows you how to make the mix even gives a quick tip on making the mix into a gift!</span><br /><br /><span style=";font-family:Georgia,";" >and because i can't help myself:</span><br /><br /><span style=";font-family:Georgia,";" ><iframe allowfullscreen="" class="youtube-player" src="http://www.youtube.com/embed/qhW_ph0ipp8" title="YouTube video player" type="text/html" frameborder="0" height="390" width="480"></iframe> </span>[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-44568236129507209252011-01-26T05:58:00.000-05:002011-01-26T05:58:00.646-05:00Vegetarian Orzo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSJb-u_b5iiCSCXwz3f4HfHgNaIdqd50x2ZB7Ki-kxrFo36JoBROKIcNfSvBTnq3nfAQyGuWFkzPmU4SPsvNNAJeFEEyenUj6Pdq5-8JOUgp50BCtkxBHSKghEUc2aU7zyTE44WEFl88/s1600/Orzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSJb-u_b5iiCSCXwz3f4HfHgNaIdqd50x2ZB7Ki-kxrFo36JoBROKIcNfSvBTnq3nfAQyGuWFkzPmU4SPsvNNAJeFEEyenUj6Pdq5-8JOUgp50BCtkxBHSKghEUc2aU7zyTE44WEFl88/s320/Orzo.jpg" width="320" /></a></div><br />
My friend Laura of <a href="http://www.pansymaiden.com/blog/2011/1/21/vegan-say-what-tasty-orzo.html">Pansy Maiden</a> brought this dish to a recent gathering. I was floored by how tasty it was - it was a huge hit! She got it from <a href="http://vegweb.com/index.php?topic=12255.0">vegweb.com</a> and altered it. Here are her instructions:<br />
<br />
Ingredients (you may also use vegan versions):<br />
<br />
2 cups of Orzo<br />
4 cups water<br />
3 "chicken" bullion cubes- generic brands tend to be vegan, be sure to check the ingredients and/or call the company to make sure<br />
3 or 4 handfuls of sliced mushrooms of your choice<br />
3 or 4 handfuls of fresh baby spinach<br />
1/2 white onion, minced (or a bunch of dried onion)<br />
olive oil and vinegar... I used fancy herbed vinegar and roasted pepper olive oil, but regular would do fine, too<br />
4 tablespoons vegan margarine<br />
vegan parmesan cheese<br />
nutritional yeast<br />
salt and pepper, to taste<br />
<br />
Laura's alterations:<br />
* used a whole onion instead of 1/2 an onion.<br />
* added a tablespoon of minced garlic to the broth.<br />
* used zucchini instead of mushroom just because that's what she had laying around.<br />
* did not use vegan parm<br />
* added a teaspoon of fresh thyme because I had some left over from a Veggie Pot Pie I made last week. Oh, i should share that recipe too...<br />
* used umeboshi plum vinegar because, again, that's what she had laying around.<br />
<br />
Directions:<br />
<br />
Get out a big saucepan and put in the water, bullion cubes, and a short swoosh of vinegar and olive oil (tilt the bottle and pour quickly along one half of the pan and then stop. Rachel Ray style.) Bring to a boil.<br />
<br />
In another pan, melt butter and sauté orzo, browning slightly. I also added some of the roasted pepper olive oil.<br />
<br />
While the orzo's browning, you can add the mushrooms and any other veggies you wish to the fake chicken broth.<br />
<br />
When the orzo looks good (you can't really over or undercook it, so use your judgment), stir it into the broth. Cover and reduce heat to simmering. After about 5 minutes, check and if you see the liquid is starting to really boil off, add the fresh spinach and onion. If it's still really watery, you can wait a few minutes for this step, as these veggies don't take long to cook.<br />
<br />
Once the broth has been absorbed, add vegan parmesan, nutritional yeast, salt, and pepper to taste. Garlic salt gives this a really yummy flavor, too!<br />
<br />
I just made this tonight and it's so wonderful I plan to make it again at least once this week! I bet it would be delicious cold, too. Enjoy!<br />
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Serves: A meal for two, with leftovers<br />
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Preparation time: 30 minutesFraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-44419026890372832962011-01-18T16:13:00.003-05:002011-01-18T16:21:37.430-05:00Blueberry Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknz7_381Sw6GUiwaze7Fb6AcBTxZTjVLS9x9nMAS2Q0ijyqIAX0tCnL_2Lv91wB8tcR8y_aWnvt3NDjbTY2u_fkp39ejfXhrggVRWpAb0-Bnsv5lZCCWRI6KXhYhmw1XVBcisMi0dKNU/s1600/SNC00055.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknz7_381Sw6GUiwaze7Fb6AcBTxZTjVLS9x9nMAS2Q0ijyqIAX0tCnL_2Lv91wB8tcR8y_aWnvt3NDjbTY2u_fkp39ejfXhrggVRWpAb0-Bnsv5lZCCWRI6KXhYhmw1XVBcisMi0dKNU/s320/SNC00055.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5563638076589252546" /></a><br />Three weeks after receiving a new tart pan from a practically perfect baker aka my mother, I finally got up the courage to give it a go. <br /><br />I used <a href="http://www.marthastewart.com/recipe/blueberry-tart">Martha Stewart's Recipe for a Blueberry Tart </a>and while I don't like to admit it, there is a reason this lady can make a comeback from even a jail sentence. <br /><br />I used only about 1/3 cup of total sugar and served it with some lemon whip cream (cool whip mixed with the juice and zest of 1 lemon). <br /><br /><br />Directions<br />1.Preheat oven to 375 degrees. In a food processor, combine 1 1/4 cup flour, 1/3 cup sugar, 1/4 tsp salt, and 1 stick of butter cut into pieces; process until large moist crumbs form (dough should hold together when squeezed). <br />2.Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely. <br />3.Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes. <br />4.In a small bowl, mix 2 tbl cornstarch with 2 tablespoons water; stir into berries in pan. Add 1 large lemon's zest and juice, 1/3 cup sugar, and a pinch salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. <br />5.Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnightDenise Meadehttp://www.blogger.com/profile/06770272821100458181noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-9791394099493854452010-12-29T06:53:00.000-05:002010-12-29T06:53:00.294-05:00Snow Ice CreamHere in New England, we got a Boxing Day Blizzard that lasted from Sunday to Monday. It would have been the perfect opportunity for some <a href="http://allrecipes.com//Recipe/snow-ice-cream-ii/Detail.aspx">Snow Ice Cream</a>...<br />
<br />
Ingredients<br />
<br />
* 1 gallon snow<br />
* 1 cup white sugar<br />
* 1 tablespoon vanilla extract<br />
* 2 cups milk<br />
<br />
Directions<br />
<br />
1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.<br />
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Here is a video using pretty much the same process from LivingOnADime.com:<br />
<br />
<object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/A1Ar-Zbn9TI&hl=en_US&feature=player_embedded&version=3"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/A1Ar-Zbn9TI&hl=en_US&feature=player_embedded&version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="400" height="300"></embed></object>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-5247803044583925952010-12-15T06:38:00.000-05:002010-12-15T06:38:00.056-05:00Sweet & Savory Beef Stew in the Crock PotI found this recipe via cooks.com. It is a great dish for a chilly fall or winter day. Oddly, it tastes a bit like savory apple pie.... if you can imagine savory apple pie. I added some cranberries and sage to the mix because I had some leftover from <a href="http://madtasty.blogspot.com/2008/11/roasted-butternut-squash-with-cranberry.html">Nicole's awesome roasted squash recipe</a> from a while back... a tried and true dish in my opinion.<br />
<br />
BEEF WITH APPLES & SWEET POTATOES <br />
<br />
2 lb boneless beef chuck shoulder roast<br />
1 (40 oz can) sweet potatoes, drained<br />
2 small onions, sliced<br />
2 apples, cored, sliced<br />
1/2 cup beef broth<br />
2 minced garlic cloves<br />
1 tsp. salt<br />
1 tsp. dried thyme<br />
3/4 tsp. black pepper, divided<br />
1 tbsp. cornstarch<br />
1/4 tsp. cinnamon<br />
2 tbsp. cold water<br />
<br />
Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs.<br />
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Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.<br />
<br />
In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.<br />
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Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.<br />
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I don't have pictures because it was not beautiful, but I assure you, it is a very warming, fulfilling dish.Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-64884161232720548002010-12-03T17:31:00.001-05:002010-12-03T17:31:31.130-05:00pink salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sg1csAfYd-XLjsnHNKmr4gFDXPE7WUaFY59Sy1dWv0F9Hj0DDFrvEp-kZA0TIRIJj9oVHXt4oB_onXbxfIALp3UsySxFhHms1iWJ8xwLLQgCVgY6AJcuuSX3ecf23holFa3vmAbMj_lm/s1600/P1040255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sg1csAfYd-XLjsnHNKmr4gFDXPE7WUaFY59Sy1dWv0F9Hj0DDFrvEp-kZA0TIRIJj9oVHXt4oB_onXbxfIALp3UsySxFhHms1iWJ8xwLLQgCVgY6AJcuuSX3ecf23holFa3vmAbMj_lm/s1600/P1040255.JPG" style="margin-left: 1em; margin-right: 1em;"><img style="width: 372px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sg1csAfYd-XLjsnHNKmr4gFDXPE7WUaFY59Sy1dWv0F9Hj0DDFrvEp-kZA0TIRIJj9oVHXt4oB_onXbxfIALp3UsySxFhHms1iWJ8xwLLQgCVgY6AJcuuSX3ecf23holFa3vmAbMj_lm/s400/P1040255.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sg1csAfYd-XLjsnHNKmr4gFDXPE7WUaFY59Sy1dWv0F9Hj0DDFrvEp-kZA0TIRIJj9oVHXt4oB_onXbxfIALp3UsySxFhHms1iWJ8xwLLQgCVgY6AJcuuSX3ecf23holFa3vmAbMj_lm/s1600/P1040255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><br />so my latest variation from the <a href="http://madtasty.blogspot.com/2008/11/daves-signature-salad.html">signature</a> is what i'm calling the pink salad. the main addition is a small to medium sized beet, peeled and grated just like it was a carrot. the more you toss it, the more pink ends up sneaking into the other ingredients, particularly the feta. shake (of shake & bake fame), was sort of shocked that the beat could be used raw, so maybe this is something other folks would be interested in knowing as well?<br /><br />i made a fresh one today, but can't seem to find my camera cable and the photos i took on my photo are awful, so you'll have to settle for the photo above, taken at pre-thanks this year. the longer you keep the leftovers, the pinker everything else gets. on the third day, it looked more like japanese pickles than salad really.<br /><br />same <a href="http://madtasty.blogspot.com/2009/01/diy-salad-dressing.html">dressing</a> as usual too, although maybe a little more mustard than usual just to combat the extra earthiness of the beat.[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-67796988182729239552010-12-01T06:41:00.001-05:002010-12-01T06:41:00.593-05:00Cashew Chicken in the Crock PotThe crock pot is my savior sometimes, especially in the cold months. Often, on Sunday night, I'll prepare something to cook for Monday. I just turn it on before I go to work, then when I get home, a hot meal is ready for me, plus enough for a few leftovers. Here is a new recipe I have tried, via <a href="http://www.bhg.com/recipe/chicken/cashew-chicken/">Better Homes and Gardens</a>:<br />
<br />
* 1 10.75-oz. can condensed golden mushroom soup<br />
* 3 Tbsp. soy sauce<br />
* 1 tsp. ground ginger<br />
* 1-1/2 pounds chicken tenders<br />
* 1 16-oz. pkg. frozen broccoli stir-fry vegetable blend<br />
* 1 4-oz. can (drained weight) sliced mushrooms, drained<br />
* 1/2 cup cashews<br />
* Hot cooked brown rice* (optional)<br />
<br />
Directions<br />
<br />
1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.<br />
<br />
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.<br />
<br />
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.<br />
<br />
I ended up using double the mushrooms and fresh ginger. Yum! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://images.meredith.com/bhg/images/recipe/l_R126050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.meredith.com/bhg/images/recipe/l_R126050.jpg" /></a></div>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-77157806986221593562010-11-24T08:35:00.005-05:002010-11-24T08:35:00.919-05:00Pumpkin Whoopee PiesThanksgiving is a truly madtasty holiday! This year, we were lucky to celebrate a little early with a Pre-Thanks celebration at <a href="http://suckmyart.blogspot.com/">Dave</a> and Bobby's new pad. I brought my mother-in-law's famous mac & cheese and pumpkin whoopee pies with cream cheese filling. Everything was delicious...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildETQyeKikZKRk1V4AhWbuMXfRfYOIUupkUbQFdawr9DfgvkQgaefAON74m4UPsGSxGzpndu5kXrWH1BDDa44fl976aX7hNVfVCgKj-yRWrU8fCdaF_i8htxJotyZ3SUOPHZ7LmJZPXN3/s1600/P1040353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildETQyeKikZKRk1V4AhWbuMXfRfYOIUupkUbQFdawr9DfgvkQgaefAON74m4UPsGSxGzpndu5kXrWH1BDDa44fl976aX7hNVfVCgKj-yRWrU8fCdaF_i8htxJotyZ3SUOPHZ7LmJZPXN3/s400/P1040353.JPG" width="400" /></a></div><br />
...Especially Bobby's turkey!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW7fzIV4YEn0HWsLh6Zbm86uDz7yXakAa0n_Kpm4pfjOrDbT0MQoyAD3ZiLceAn9GPuGLiIWYwhR1AP2sKVGRKvRJ5RIO_Xa2jMzoEqd6dNZrsNcqYUE-DZ1rkBrulFukTLYLgYQnYHf_/s1600/P1040352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW7fzIV4YEn0HWsLh6Zbm86uDz7yXakAa0n_Kpm4pfjOrDbT0MQoyAD3ZiLceAn9GPuGLiIWYwhR1AP2sKVGRKvRJ5RIO_Xa2jMzoEqd6dNZrsNcqYUE-DZ1rkBrulFukTLYLgYQnYHf_/s400/P1040352.JPG" width="400" /></a></div><br />
<b>Pumpkin Whoopee Pies</b> (from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/sweet-spot-dessert-recipes/Pumpkin-Whoopie-Pies">Rachel Ray</a>)<br />
<ul><li>3 sticks unsalted butter, 2 sticks melted, 1 stick softened</li>
<li>2 cup packed light brown sugar </li>
<li>4 large eggs, at room temperature, lightly beaten </li>
<li>2 cup canned pure pumpkin puree </li>
<li>3 teaspoons of cinnamon</li>
<li>1 1/2 teaspoon of ground ginger</li>
<li>1 teaspoon of ground nutmeg</li>
<li>3 teaspoons pure vanilla extract </li>
<li>2 teaspoon baking powder </li>
<li>2 teaspoon baking soda </li>
<li>1 1/2 teaspoon plus 4 pinches salt </li>
<li>3 1/3 cups flour </li>
<li>8 ounces cream cheese, chilled</li>
<li>2 cup confectioners' sugar</li>
</ul><b>Directions</b><br />
<br />
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ1FAL7VJDHQUWHLiTOltNApVCvT5ugzxtApjLdPrqv9TLc7EFLMLSSFO0b5xCrXiM0cia1C-0UZvZCR61B1q8eeWVXPK2qCUWpiCd_k-qT0HeK7AfslV_c7-XfRp-Oqz23_vHsXLdecR/s1600/P1040348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ1FAL7VJDHQUWHLiTOltNApVCvT5ugzxtApjLdPrqv9TLc7EFLMLSSFO0b5xCrXiM0cia1C-0UZvZCR61B1q8eeWVXPK2qCUWpiCd_k-qT0HeK7AfslV_c7-XfRp-Oqz23_vHsXLdecR/s400/P1040348.JPG" width="400" /></a></div><br />
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVEcDoUmJ425hTbcwXIPEG7OwmVUNzsONj87RSsFGO0_pm0VUEB4yv7yjGjxLv2evrZ8lkTUzjmO9ulEvB47WZDaVC5nf5NDX-4GbC9IqOQ7HBsdBOQdEf8iLLX0f1f-LKfSPgNIe04lG/s1600/P1040350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVEcDoUmJ425hTbcwXIPEG7OwmVUNzsONj87RSsFGO0_pm0VUEB4yv7yjGjxLv2evrZ8lkTUzjmO9ulEvB47WZDaVC5nf5NDX-4GbC9IqOQ7HBsdBOQdEf8iLLX0f1f-LKfSPgNIe04lG/s400/P1040350.JPG" width="400" /></a></div><br />
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPxxyQHerbeSB17o62D1IOopS4PO0Ldb6qP2HWAck3HknjfxdMCrCUjER0v-TjYmaiDEqUPFBhEe1djR6yOCv7Wj7b_6wRvINSo64_EC0b4a6ULDd-_W6k09Il8wb5nL0YrJQqefcFwz5/s1600/P1040351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPxxyQHerbeSB17o62D1IOopS4PO0Ldb6qP2HWAck3HknjfxdMCrCUjER0v-TjYmaiDEqUPFBhEe1djR6yOCv7Wj7b_6wRvINSo64_EC0b4a6ULDd-_W6k09Il8wb5nL0YrJQqefcFwz5/s400/P1040351.JPG" width="400" /></a></div><br />
Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.<br />
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Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.<br />
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Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2DNQrQammGViBTH07pQv8VUFcOh9qVGQzPldcSMp_4P07WaSHai47a3ohz_Op-hqqpjWwiRPj2COPhCJBWu2DzqyFRs3raqM3nxqqzdhics2ogLBcCq93l0h3IP_z4yz6abRpK-dXjDP/s1600/P1040379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2DNQrQammGViBTH07pQv8VUFcOh9qVGQzPldcSMp_4P07WaSHai47a3ohz_Op-hqqpjWwiRPj2COPhCJBWu2DzqyFRs3raqM3nxqqzdhics2ogLBcCq93l0h3IP_z4yz6abRpK-dXjDP/s400/P1040379.JPG" width="400" /></a></div><br />
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And enjoy...Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com2tag:blogger.com,1999:blog-7515964608119683710.post-80547875683215454802010-11-17T06:24:00.002-05:002010-11-17T19:23:59.179-05:00Marilyn Monroe's Stuffing and Other Celebrity Holiday Recipes<a href="http://www.lemondrop.com/2010/11/15/marilyn-monroes-stuffing-and-more-seasonal-recipes-from-celebr/">Lemondrop.com</a> corralled Marilyn Monroe's <a href="http://www.nytimes.com/2010/11/10/dining/10marilyn.html?_r=1">stuffing recipe</a>, plus some other celeb's favorite recipes such as Michelle Obama's <a href="http://www.yankeemagazine.com/issues/2009-01/food/obama-recipe">Apple Cobbler</a>, Christina Hendricks' <a href="http://www.people.com/people/article/0,,20331118,00.html">Spiced Pumpkin Cocktail</a>, and Sandra Lee's <a href="http://www.foodnetwork.com/videos/kwanzaa-cake/1455.html">Kwanzaa Cake</a>.<br />
I'm excited just to see Marilyn's handwritten recipe, but maybe I'll try some of these out, too!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ofNNadeUsa46vOto8siDZ1dJ1b7-B3IOjqGXvk6Bsz0zelOrYWIOgDxT1PDk4eaz1_Troxf12UJY6xtQ60HMIQhni8TEbJoEsa2rLN57rENJwy9FiSe5LYus_Tw6sNOFnV6JwbPCG08/s1600/10marilyn2-popup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ofNNadeUsa46vOto8siDZ1dJ1b7-B3IOjqGXvk6Bsz0zelOrYWIOgDxT1PDk4eaz1_Troxf12UJY6xtQ60HMIQhni8TEbJoEsa2rLN57rENJwy9FiSe5LYus_Tw6sNOFnV6JwbPCG08/s400/10marilyn2-popup.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click to zoom</td></tr>
</tbody></table>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-87134353118640451572010-11-11T12:22:00.004-05:002010-11-11T12:27:09.814-05:00Pear Tarte TatinAfter some serious apple picking, where we luckily also got some great bartlett pears, I updated an old recipe of my grandmothers for a tarte tatin (an upside down cake). The result was beautiful and delicious!<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538344062933298674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H3qPUrBE_FGp8YI31v0txvCZmFQZ_VB8pH8Q2Kj1C7YbZAu3Q1R03K3OK4jzGFp4dhTMuQQg9i0pYvPYuag9Xl2XT_hUCrAS9UEdT8cmiehMc78pMWAevQantFXVbY7TDAgR0G1WCmE/s320/Pear+tarte+tatin.jpg" /><br /><br /><p>Bake at 350 for 30 - 35 min. Cool for 10 min before inverting. Below is the original recipe – I used ½ the brown sugar and about 2/3 the butter in the topping and it was much better. I made a double recipe and did one with pears, and one with apples. Yum!<br /><br />- Brown sugar layer (ends up being the topping):<br />o 1/3 c melted butter<br />o 1 cup packed brown sugar<br />o 3 medium apples, peeled and sliced<br />o Directions: Pour butter into ungreased 9 inch baking pan. Sprinkle in ½ of the brown sugar, arrange apples in single layers, add remaining brown sugar </p><p><br /><br />- Cake:<br />o 3 Tbsp butter, softened<br />o 2 eggs<br />o ¾ cup sugar<br />o 1 cup all purpose flour<br />o ½ tsp baking soda<br />o ¾ tsp salt<br />o ¼ tsp cinnamon<br />o ½ cup buttermilk<br />o 3 tbsp sour cream<br /><br />o Directions: Cream butter and sugar, add eggs one at a time; Combine flour, powder, soda, salt, cinnamon; Add dry to wet ingredients and stir; Spoon batter over brown sugar layer </p>Denise Meadehttp://www.blogger.com/profile/06770272821100458181noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-47652119013159111532010-11-10T06:05:00.001-05:002010-11-10T06:19:23.988-05:00Root Vegetable Au Gratin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uEj4PDdIVDyHWA0hMzMBYXgGG1eLOUiNGwD1Ztv6P6zUWLgvfhJlr54yZJ7hc19LtYvTuKW99GYMvkh3rgeGafehB69EAsFGuZLeUNbRyS8WeExcb8JIPDSiOHMbfqKqG8KZJbuiTak/s1600/P1040159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uEj4PDdIVDyHWA0hMzMBYXgGG1eLOUiNGwD1Ztv6P6zUWLgvfhJlr54yZJ7hc19LtYvTuKW99GYMvkh3rgeGafehB69EAsFGuZLeUNbRyS8WeExcb8JIPDSiOHMbfqKqG8KZJbuiTak/s400/P1040159.JPG" width="400" /></a><br />
<div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In my family, Potato Au Gratin is a holiday tradition. I peel the potatoes and my mom throws together this cheesy, creamy, delicious side. Everyone loves it so much, that she usually makes two, one for dinner and one for leftovers.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In the last few weeks, I'd seen a couple of recipes for Root Vegetable Au Gratin and thought, I wonder how my mom's recipe would fair with turnips and rutabagas instead of potatoes. Let me tell you, nothing compares to the original, but this is a close second. If you try this at home, make sure you layer a few sweet potatoes near the top. With the cheese and the bread crumbs, they are simply heaven. This side dish also doubles as a super great vegetarian meal.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Root Vegetable Au Gratin</b> (inspired by Joy of Cooking Creamed Potato Casserole)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 4-6</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>1 large potato</li>
<li>1 large sweet potato</li>
<li>1 large carrot</li>
<li>1 large parsnip</li>
<li>1 medium turnip</li>
<li>1 medium rutabaga</li>
<li>1 1/2 cups milk</li>
<li>4 1/2 Tablespoons butter</li>
<li>4 1/2 Tablespoons flour</li>
<li>1 cup of shredded cheddar cheese</li>
<li>2 Tablespoons panko bread crumbs</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Directions</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Peel vegetables and trim the ends off of the carrot and parsnip. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmHsGQiMAf2UwSc1V_CT0e1hJO0DjpxVl7m_94-bQD9gXJIZLz24Pdif2T6LFPvNZxRb_Frqai1KpvPEvRClETetzka2QxTbVoYSFiFCNrYb_czl6bpOX8qwOoYAcpD-KnoxRqPtP7Ew/s1600/P1040148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmHsGQiMAf2UwSc1V_CT0e1hJO0DjpxVl7m_94-bQD9gXJIZLz24Pdif2T6LFPvNZxRb_Frqai1KpvPEvRClETetzka2QxTbVoYSFiFCNrYb_czl6bpOX8qwOoYAcpD-KnoxRqPtP7Ew/s400/P1040148.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Place vegetables in the boiling water and simmer, covered, for 30 minutes. Remove vegetables from heat and drain. Place vegetables in the fridge for 5 minutes to cool. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat oven to 400 degrees. While the vegetables are cooling, melt butter in a small pot over low heat. Add flour and stir until thick and creamy. Add milk and continue stirring until the roux starts to thicken.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Remove vegetables from fridge and slice into small pieces. Layer half of the vegetables alternatively in a 1 1/2 quart baking dish. Pour half of the sauce over the vegetables and top with 1/2 cup shredded cheddar cheese. Repeat layering until dish is full. Top with bread crumbs.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjw2lijaTMe0IKJ2pjhQnvMQdbZiQAumR0Bw90Zabk-B3T5AnmGMjSlOs500TcmD5qlDoHEwqYrSFly4mVjbNlbdZ9Be7dxYi4WCHXg1NqycqaOd8hiqz5Ldr1PI93GpowoyxXXY8csw/s1600/P1040152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjw2lijaTMe0IKJ2pjhQnvMQdbZiQAumR0Bw90Zabk-B3T5AnmGMjSlOs500TcmD5qlDoHEwqYrSFly4mVjbNlbdZ9Be7dxYi4WCHXg1NqycqaOd8hiqz5Ldr1PI93GpowoyxXXY8csw/s400/P1040152.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cover and place in the oven for 15 minutes. Remove cover and bake for another 20 minutes or until vegetables are fork tender and cheese is bubbly and starting to brown.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0T9HHT-Uzn0vqBOU6e0gA0diIkwZqNHew6xKGBU2mIN4ZsFOVE-RDCnQMiWCSVZywWTQRF_FnhMq-a5jx96qymkHJ-GhvAcGqa3nFzpIcvRDsnhv9SpVXxdol4Y_fDKP38VwoF4cbawc/s1600/P1040157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0T9HHT-Uzn0vqBOU6e0gA0diIkwZqNHew6xKGBU2mIN4ZsFOVE-RDCnQMiWCSVZywWTQRF_FnhMq-a5jx96qymkHJ-GhvAcGqa3nFzpIcvRDsnhv9SpVXxdol4Y_fDKP38VwoF4cbawc/s400/P1040157.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Remove from oven, let cool for 5 minutes and serve!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><br />
<ol></ol>Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com3tag:blogger.com,1999:blog-7515964608119683710.post-67773588476247759332010-11-03T22:28:00.000-04:002010-11-03T22:28:47.924-04:00Friendly Zombie Cupcakes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfQLkZ3bkroz0N4K0St4jXGhvIh3lNG4_9LBDzNwVY_2EREv5_bQyEHeLXqR3xn0uEItX1niQgyRkXh8v_GP0o6G7sw7-00NEU55q9PM0E8Gz2IiWwaSq-qxofVlhaJM9RUD5lBBvAtI/s1600/zombieCupcakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfQLkZ3bkroz0N4K0St4jXGhvIh3lNG4_9LBDzNwVY_2EREv5_bQyEHeLXqR3xn0uEItX1niQgyRkXh8v_GP0o6G7sw7-00NEU55q9PM0E8Gz2IiWwaSq-qxofVlhaJM9RUD5lBBvAtI/s1600/zombieCupcakes.jpg" /></a> </div><br />
Have you ever met a vegan zombie? Now you have with these <a href="http://www.pansymaiden.com/blog/2010/10/28/tasty-vegan-thursday-friendly-zombie-cupcakes.html">Friendly Vegan Zombie Cupcakes</a> via Laura of <a href="http://www.pansymaiden.com/">Pansy Maiden</a>, vegan superstar member of <a href="http://bostonhandmade.blogspot.com/">Boston Handmade</a>! Laura found this recipe on VegWeb, and even though it is a few days after Halloween, Zombies never go out of style:<br />
<br />
1-1/2 cups all-purpose flour<br />
1 cup vegan granulated sugar<br />
1/4 cup shredded coconut<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup water<br />
1/3 cup oil<br />
1 tablespoon vanilla<br />
1 tablespoon white vinegar<br />
1/2 cup cherry pie filling or "red" jam<br />
Vanilla Glaze (recipe below)<br />
powdered sugar<br />
<br />
Directions:<br />
<br />
When you eat these friendly zombies you will find a surprise inside--their fruity brains! Finally, a sweet revenge.<br />
<br />
1. In a bowl, combine flour, sugar, coconut, baking soda, and salt.<br />
2. In another bowl, combine water, oil, vanilla, and vinegar. Combine wet and dry.<br />
3. Prepare 12 cupcake liners in a pan. Fill each just under half full with the batter. Spoon into the middle about 2 teaspoons (a small spoonful or so) of the pie filling/jam. Cover with more cake batter until the liner is full, but not overflowing.<br />
<br />
4. Bake at 350 degrees F for about 25 minutes; start checking after 15 to 20 minutes (my oven is a bit special and my cook times are always a little off). Once the tops are just brown and a toothpick comes out clean, remove from oven and let cool all the way.<br />
<br />
5. Once cooled, make the "Vanilla Glaze" or use your own frosting recipe. Dust with powdered sugar if you want to give them a nice "dusty" face. Then decorate with chocolate chips, dried fruits, nuts, more coconut, or anything else that looks tasty.<br />
Then you have a friendly zombie cupcake that you can eat the brains of!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfQLkZ3bkroz0N4K0St4jXGhvIh3lNG4_9LBDzNwVY_2EREv5_bQyEHeLXqR3xn0uEItX1niQgyRkXh8v_GP0o6G7sw7-00NEU55q9PM0E8Gz2IiWwaSq-qxofVlhaJM9RUD5lBBvAtI/s1600/zombieCupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<br />
Vanilla Glaze:<br />
<br />
1 tablespoon + 1 teaspoon nondairy milk<br />
1 teaspoon canola oil<br />
1/4 teaspoon vanilla<br />
1 cup powdered sugar<br />
<br />
Directions:<br />
<br />
1. In a pan over low heat, warm nondairy milk, oil, and vanilla. Remove from heat.<br />
2. Add powdered sugar. If you need it thicker, add a bit more powdered sugar.<br />
3. Pour glaze over cake or other dessert immediately.<br />
Preparation time: 10 minutes<br />
<br />
<br />
Enjoy!!!!!!!!!!Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-32417907962199396502010-10-28T11:22:00.000-04:002010-10-28T11:22:39.661-04:00Champagne is Mad Tasty<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5_hNRQ3CEn9LnU7i6GoAmof1E8Dd6bg9tQPoyXvDIwwbPCHrvJk_dHqrSHpAncwYPdQm0vQR7JSYc5pmpBA99E5Y4in-A4vOORGc_eSaBEW-SpGAB8HAmh1q2vc5qiEUPADsntQDAXNh/s1600/Champagne.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5_hNRQ3CEn9LnU7i6GoAmof1E8Dd6bg9tQPoyXvDIwwbPCHrvJk_dHqrSHpAncwYPdQm0vQR7JSYc5pmpBA99E5Y4in-A4vOORGc_eSaBEW-SpGAB8HAmh1q2vc5qiEUPADsntQDAXNh/s400/Champagne.jpg" width="400" /></a> Some people believe that Champagne is just for special occasions, I am not one of those people. But, if you are, here is a reason to celebrate.<br />
<br />
<b>Today is Global Champagne Day! </b><br />
<br />
So pop a bottle, pour yourself a glass, and have a little fun. I'm sure you deserve it.<br />
<br />
To find out more about Champagne, click <a href="http://en.wikipedia.org/wiki/Champagne_%28wine%29">here</a>. For more information on Global Champagne Day, click <a href="http://champagne-day.eventbrite.com/">here</a>.Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-40740610939500751622010-10-27T09:00:00.002-04:002010-10-27T09:00:13.685-04:00Grilled Fruit Bruschetta with Sweet Mascarpone<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuwH0_sMyhj0kf2n14K5XVC-69A7POsAbjNCpWmuXJd6Eqrhq4rohWzsvQBW_ucgxjDncas2QxlaOsWA5-oi5pexErC362Li6xex7QXdSOLwxgsNrevR0BVBvN3AIHMcrOStHtoGwl9M/s1600/Blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuwH0_sMyhj0kf2n14K5XVC-69A7POsAbjNCpWmuXJd6Eqrhq4rohWzsvQBW_ucgxjDncas2QxlaOsWA5-oi5pexErC362Li6xex7QXdSOLwxgsNrevR0BVBvN3AIHMcrOStHtoGwl9M/s400/Blog.JPG" width="400" /></a></div><div>No matter how you serve them, fruit and cheese make the most wonderful combination. While leafing through the latest issue of <a href="http://www.foodandwine.com/">Food and Wine</a> magazine, I spotted this "knife and fork dessert" and knew instantly that I had to try it. The simple combination of caramelized fruit, savory peasant bread, and sweet mascarpone cheese made this a delicious fall dish. We don't have space for a grill in our tiny apartment, but my <a href="http://www1.macys.com/catalog/product/index.ognc?ID=397479&PseudoCat=se-xx-xx-xx.esn_results">Calphalon Grill Pan</a> did the trick.<br />
<br />
Also posted at <a href="http://anestingexperience.blogspot.com/">A Nesting Experience</a>!<br />
<br />
</div><div><b>Grilled Fruit Bruschetta with Sweet Mascarpone</b> (inspired by Michael Glissman in <a href="http://www.foodandwine.com/recipes/grilled-fruit-bruschetta-with-honey-mascarpone">Food and Wine</a>)</div><div>Serves 8</div><ul><li>1/4 cup sugar</li>
<li>1 teaspoon dried lavender buds</li>
<li>4 large plums, halved and pitted</li>
<li>4 nectarines, halved and pitted</li>
<li>2 pears, halved and seeds removed</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1 1/2 teaspoons finely grated orange zest</li>
<li>1 tablespoon olive oil</li>
<li>salt and pepper</li>
<li>1 cup mascarpone </li>
<li>1/4 cup confectioners sugar</li>
<li>2 teaspoons honey</li>
<li>Eight 1-inch-thick slices of peasant bread (make it yourself! recipe to follow)</li>
<li>8 rosemary skewers, most of the leaves stripped off</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Directions</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ol><li>Put the sugar and lavender in a spice grinder and grind to a powder. </li>
<li>In a large bowl, combine the lavender sugar with the plums, nectarines, pears, lemon juice, orange zest and 1 tablespoon of the olive oil. </li>
<li>Toss well and season lightly with salt and pepper. </li>
<li>Let stand for 10 minutes.</li>
<li>Meanwhile, in a small bowl, stir together the mascarpone cheese and confectioners sugar.</li>
<li>Brush the bread slices on both sides with olive oil.</li>
<li>Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. </li>
<li>Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. </li>
<li>Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.</li>
<li>Spread the honey mascarpone on the grilled bread. </li>
<li>Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.</li>
</ol><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Peasant Bread</b> (by <a href="http://www.tasteofhome.com/Recipes/Peasant-Bread">Taste of Home</a>)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 8</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>1 teaspoon active dry yeast</li>
<li>1 cups warm water (110° to 115°), divided</li>
<li>2 cups all-purpose flour</li>
<li>1 teaspoons salt</li>
<li>1/2 tablespoon sugar</li>
<li>1/2 tablespoon butter, melted</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Directions</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ol><li>Dissolve yeast in 1/2 cup warm water. </li>
<li>In a large bowl, combine flour, salt and sugar. </li>
<li>Add the yeast mixture and remaining water; stir until combined. </li>
<li>Cover and let rise in a warm place until doubled, about 1 hour.</li>
<li>Stir dough down. </li>
<li>Place in a greased 1 quart. round casserole dish. </li>
<li>Brush top with butter. </li>
<li>Let rise in a warm place until doubled, about 45 minutes.</li>
<li>Bake at 350° for 45 minutes. </li>
<li>Remove from pan and slice into 1 inch thick slices.</li>
</ol>Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-48659566604825468522010-10-20T06:16:00.000-04:002010-10-20T06:16:00.122-04:00Something Sweet in MADid you know that Massachusetts is home to many a confection such as NECCO, Fluff, and Junior Mints? YES! Junior Mints! Boston.com posted a great slideshow highlighting some of the sweeter things to come out of Massachusetts - view the story <a href="http://www.boston.com/business/gallery/massachusettssweets/">here</a>.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.boston.com/business/gallery/massachusettssweets/"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCZ0CT92DCZBEXMaKHhOB_YJ95lE8hwcHHKq4iYloQaOMhFUjHYWV2Km18TO2wdy00qnoe_xF57OSgOrQYGT3prBdqHuuzy0JQRR7VAFSIZOqceGZcPmWG7LBo3-FmHq-Og-mh-KxdyE/s320/ma-sweets.jpg" width="320" /></a></div>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com2tag:blogger.com,1999:blog-7515964608119683710.post-85395437151472468352010-10-13T10:10:00.000-04:002010-10-13T10:10:00.356-04:00Tomatokeftedes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkDzCI0bzYJz6PnDrXTaw8pG-ixcWsBgOd-GBpt3V7d0wtzS11HqpGpeYnPJTDt2jyDQmwzzo-oxRQjDwTfe_FFZ0o-pMxKJRB8tjS83GkFcNMXrSeWdnUfbtrpfI84tWC6a7Htc1wIdg/s1600/P1030458.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5519887298243762946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkDzCI0bzYJz6PnDrXTaw8pG-ixcWsBgOd-GBpt3V7d0wtzS11HqpGpeYnPJTDt2jyDQmwzzo-oxRQjDwTfe_FFZ0o-pMxKJRB8tjS83GkFcNMXrSeWdnUfbtrpfI84tWC6a7Htc1wIdg/s400/P1030458.JPG" style="cursor: pointer; float: left; height: 267px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a>Just a few weeks ago, I got married. My husband and I took our honeymoon in Greece. The food was absolutely incredible there, but the best thing that we ate (in my opinion) was tomatokeftedes (tomato balls). I knew as soon as I got home, I was going to have to learn how to make them!<br />
<br />
<span style="font-weight: bold;">Tomatokeftedes</span> (recipe from <a href="http://www.santorini.ws/recipes.htm">Santorini Recipes</a>)<br />
<ul><li>1 ½ cups tomatoes, finely chopped (dehydrated Cycladic tomatoes, if available)</li>
<li>½ cup spring onions, finely chopped</li>
<li>1 tablespoon parsley, finely chopped</li>
<li>2 tablespoon fresh spearmint, finely chopped</li>
<li>a pinch of dried crumbled oregano</li>
<li>1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)</li>
<li>1 teaspoon baking powder</li>
<li>salt, pepper to taste</li>
<li>olive oil for frying</li>
</ul><span style="font-weight: bold;">Directions</span><br />
<ol><li>Combine tomatoes, onion and herbs in a bowl.</li>
<li>In a separate bowl, mix together flour and baking powder. </li>
<li>Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.</li>
<li>In a medium frying pan, add enough olive oil to cover the bottom of the pan. </li>
<li>Heat oil on medium heat.</li>
<li>Place the tomatokeftedes in the frying pan and cook on each side, until golden.</li>
<li>Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil.</li>
<li>Serve with lots of tzatziki<br />
</li>
</ol>Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com1tag:blogger.com,1999:blog-7515964608119683710.post-36731215487780116212010-10-06T06:30:00.001-04:002010-10-06T06:30:00.754-04:00Food Fight.<a href="http://www.touristpictures.com/foodfight/index">Food Fight</a>, a short film by Stefan Nadelman, is an abridged history of American-centric war, from World War II to present day, told through the foods of the countries in conflict. Watch as traditional comestibles slug it out for world domination in this chronologically re-enacted smorgasbord of aggression.<br />
<br />
(I reccomend watching it without reading the synopsis and/or checking the cheat sheet before hand... it is fun to try to figure out who is who and check after!)<br />
<br />
<object width="400" height="292"><param name="movie" value="http://www.youtube.com/v/e-yldqNkGfo?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/e-yldqNkGfo?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="292"></embed></object>Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-33611501789232673522010-09-29T09:50:00.003-04:002010-09-29T09:50:01.023-04:00Sun-Dried Tomato Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bbQuo0s1XcsAiZzeGCzoNsAcrrJ_VC02TpGv_NJo2UxVazvNlAvXfR3EHhYh8GoQ6nNRsTVGD7BbiF9xHCcj3R4TWmDvBjecEYh0hDIaCaJr9auUyZykNpuGNL2C221cjpEpY7bqvL6u/s1600/Pasta.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bbQuo0s1XcsAiZzeGCzoNsAcrrJ_VC02TpGv_NJo2UxVazvNlAvXfR3EHhYh8GoQ6nNRsTVGD7BbiF9xHCcj3R4TWmDvBjecEYh0hDIaCaJr9auUyZykNpuGNL2C221cjpEpY7bqvL6u/s400/Pasta.JPG" alt="" id="BLOGGER_PHOTO_ID_5519734966617610802" border="0" /></a>Even though it's only September 29, New England has had it's share of brisk fall days. Brisk fall days, always mean comfort food on the menu.<span style="font-weight: bold;"><br /><br />Sun-Dried Tomato Pasta</span><br />adapted from (<a href="http://www.marthastewart.com/recipe/pasta-lazio">Pasta Lazio</a> by John Barricelli from Martha Stewart)<br /><ul><li>4 Tbsp olive oil</li><li>2 Boneless, skinless chicken fillets</li><li>1 pound pasta</li><li>8 ounces sun-dried tomatoes, packed in oil, drained, and thinly sliced lengthwise</li><li>2 cloves garlic, sliced</li><li>1/2 cup white wine</li><li>2 Tbsp butter</li><li>2 Tbsp chopped flat-leaf parsley</li><li>2 cups of steamed brocolli</li><li>Salt</li><li>Black pepper</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>Preheat a medium size skillet and brush with 2 Tbsp of olive oil.</li><li>Season chicken breasts with salt and pepper; place and place in the skillet.</li><li>Cook, turning once, until cooked through.</li><li>Bring a large pot of salted water to a boil over high heat. </li><li>Add pasta and cook according to package directions.</li><li>Heat remaining 2 Tbsp of olive oil in a large skillet over medium heat. </li><li>Add garlic and cook until softened. </li><li>Add tomatoes and cook until heated through.</li><li>Add wine and bring to a boil. </li><li>Add butter and swirl until melted and well combined.</li><li>Remove chicken from grill, cut into strips and add to skillet.</li><li>Drain pasta and transfer to a large serving bowl. </li><li>Pour chicken mixture and broccoli to pasta and toss to combine. </li><li>Sprinkle with parsley and serve.</li></ol>Erinhttp://www.blogger.com/profile/17395845113655987833noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-87349237848618619662010-09-21T04:17:00.019-04:002010-09-25T14:24:23.480-04:00Happy 60th Birthday, Bill Murray!Bill Murray turns 60 today. You should celebrate by making him a themed cake and eating it with your friends (and maybe even dressing up as your favorite character from a Bill Murray movie).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu15vFuAJcyQHdw7djWwNpFgYfgbri38RL5J9tsduTtCoFgbl2zd60ncd5pFd6WJxmVo_r1NF9EF42tv70dI-Fvq3IMaV78Fcr7QaLVIOZ8Bal_e83D4WYNTA9LlaGrXwHLE7HUyubLuA/s1600/bill-murray-birthday-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu15vFuAJcyQHdw7djWwNpFgYfgbri38RL5J9tsduTtCoFgbl2zd60ncd5pFd6WJxmVo_r1NF9EF42tv70dI-Fvq3IMaV78Fcr7QaLVIOZ8Bal_e83D4WYNTA9LlaGrXwHLE7HUyubLuA/s320/bill-murray-birthday-cake.jpg" /></a></div><br />
This is an example of a Kingpin themed cake. Bill Murray's bowling ball in the movie is amber-ish and has a rose inside. Available themes are limitless. Try doing an illustration of the inside of a body to represent Osmosis Jones, draw the Bee Keeper's Society logo from Rushmore, or perhaps just make a green confection to represent Slimer from Ghostbusters. Don't forget to mix up some ecto cooler cocktails to wash it down!Fraske Designshttp://www.blogger.com/profile/00656249960092793630noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-81690184177975666912010-09-17T12:43:00.004-04:002010-09-17T12:44:19.865-04:00Microwave Cooking: A Memoir<div class="separator" style="clear: both; text-align: left;"><a href="http://www.lamebook.com/wp-content/uploads/2010/09/grin5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 363px; height: 104px;" src="http://www.lamebook.com/wp-content/uploads/2010/09/grin5.png" border="0" /></a><br /><br />(click to embiggen)<br /></div>[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com0tag:blogger.com,1999:blog-7515964608119683710.post-51341916896675950022010-09-16T13:10:00.000-04:002010-09-16T13:10:03.761-04:00From Lifehacker:<a href="http://lifehacker.com/5639710/budweiser-balsamic-vinegar-and-how-expectations-affect-our-views">Budweiser, Balsamic Vinegar, and How Expectations Affect Our Views [Psychology]</a>: "<p><img src="http://cache.gawkerassets.com/assets/images/17/2010/09/340x_bud.jpg" alt="Budweiser, Balsamic Vinegar, and How Expectations Affect Our Views" width="340" /><br /></p><p>Would you willingly mix balsamic vinegar with your Budweiser? Actually, yes, you would, in certain conditions, explains Professor of Behavioral Economics <a href="http://danariely.com/">Dan Ariely</a> in his book <a href="http://www.amazon.com/gp/product/0061353248/?ref=nosim&tag=gmgamzn-20"><i>Predictably Irrational: The Hidden Forces That Shape Our Decisions</i></a>.</p><p><em>Photo by <a href="http://www.flickr.com/photos/seeks2dream/3254805615/">seeks2dream</a>.</em></p><br /><p>The Muddy Charles is one of MIT's two pubs and the place of Ariely's experiment. Students that dropped by were offered two small free samples of beer, one labeled A and the other labeled B. Beer A was regular Budweiser whereas Beer B was a special mix called 'MIT Brew', two drops of balsamic vinegar for each once of beer. After tasting the samples, participants were offered a free large glass of the beer of their choice.</p><br /><p>Most of the participants that knew nothing about the vinegar before tasting the beers chose Beer B, the vinegary beer. But those that were offered more information before the tasting (Beer A was a commercial brew, Beer B had a few drops of balsamic vinegar in it) would wrinkle their nose at the vinegary brew and request Beer A instead. They believed beforehand that Beer B was going to be bad and after tasting it, they actually found it bad.</p><br /><p><img src="http://cache.gawkerassets.com/assets/images/17/2010/09/340x_balsamic.jpg" alt="Budweiser, Balsamic Vinegar, and How Expectations Affect Our Views" width="340" /><br /></p><p><br /></p><p>Now what happens if the presence of vinegar is revealed after tasting the samples instead of before? Can initial sensory perceptions be reshaped with new knowledge or is it too late to change the perceptions once they are established? <em>Photo by <a href="http://www.flickr.com/photos/stone-soup/4852741530/">jules:stonesoup</a>.</em></p><br /><p>It turned out that the participants to this new version of the experiment liked Beer B as much as those that knew nothing about the vinegar. Moveover, when asked whether they would like to make the 'MIT Brew' themselves, they were willing to add the right amount of vinegar to their beer. Like the first group, they tasted the vinegary brew blind without any pre-conceived expectations and they actually liked the taste of it so they didn't mind giving it another try.</p><br /><p>What happens is that our brain is always refining and distorting sensory information in order to construct a simpler picture of the world. If our brain has tried to represent everything as accurately as possible, we would be completely paralysed by information. Moreover, it cannot start from scratch at every new situation. Instead, it must build on what it has seen before so we can interact with our environment more decisively and make better sense of our complicated surroundings.</p><br /><p>So next time you make a decision, be realistic—it's 100 percent biased.</p><br /><hr /><br /><em>Catherine Granger is a software engineer living in northern California. She created the <a href="http://manageyourcellar.com/winecellar/do/Welcome">Manage Your Cellar</a> online wine inventory tool for collectors, edits the <a href="http://manageyourcellar.blogspot.com/">Purple Liquid blog</a>, and notes that she very rarely writes about beer</em>.<div><br /><a href="http://feeds.gawker.com/%7Eff/lifehacker/vip?a=BqpFM7o32Cs:ds1sJncHGVs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/%7Eff/lifehacker/vip?d=yIl2AUoC8zA" border="0" /></a> <a href="http://feeds.gawker.com/%7Eff/lifehacker/vip?a=BqpFM7o32Cs:ds1sJncHGVs:D7DqB2pKExk"><img src="http://feeds.feedburner.com/%7Eff/lifehacker/vip?i=BqpFM7o32Cs:ds1sJncHGVs:D7DqB2pKExk" border="0" /></a> <a href="http://feeds.gawker.com/%7Eff/lifehacker/vip?a=BqpFM7o32Cs:ds1sJncHGVs:qj6IDK7rITs"><img src="http://feeds.feedburner.com/%7Eff/lifehacker/vip?d=qj6IDK7rITs" border="0" /></a> <a href="http://feeds.gawker.com/%7Eff/lifehacker/vip?a=BqpFM7o32Cs:ds1sJncHGVs:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/%7Eff/lifehacker/vip?i=BqpFM7o32Cs:ds1sJncHGVs:V_sGLiPBpWU" border="0" /></a><br /></div>"[dave]http://www.blogger.com/profile/11842839188034984655noreply@blogger.com0