tag:blogger.com,1999:blog-53378807009324659282024-02-20T09:52:04.862-07:00Rush Slowlycooking up a life in ManhattanKels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-5337880700932465928.post-27078929249597566622024-01-26T08:51:00.000-07:002024-01-26T08:51:54.565-07:00Browned-Butter Chocolate Chip Cookies<p><span style="font-family: georgia;"> Well, hello, old friend. </span></p><p><span style="font-family: georgia;">It's been ages since I posted on this blog, but I recently shared some glamor shots of my favorite chocolate chip cookie dough and the response was<b> enormous</b>. So many of you (at least seven people!!) were clamoring for the recipe that I decided it needed a permanent home on the internet. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYZYsEFZhxJOMBO4lAMyYxRPzQ5gJX2_lc42b5sZOIKEM9cs_400dT6HtbbvIuWLAPnRryGwFW0kVkZoh6MsZGgXn515NZ1EhOagJ0I9nNdeMTlBq0bKakyhcON9Mi-vh8Yi6UJoQs6LcEZ4Sdp8bP-lgW8DbrRXRR7CLMLZgDvjGmHcrOMlCzb0QHFY/s683/big%20cookie%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="683" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYZYsEFZhxJOMBO4lAMyYxRPzQ5gJX2_lc42b5sZOIKEM9cs_400dT6HtbbvIuWLAPnRryGwFW0kVkZoh6MsZGgXn515NZ1EhOagJ0I9nNdeMTlBq0bKakyhcON9Mi-vh8Yi6UJoQs6LcEZ4Sdp8bP-lgW8DbrRXRR7CLMLZgDvjGmHcrOMlCzb0QHFY/s320/big%20cookie%202.jpg" width="240" /></span></a></div><p><span style="font-family: georgia;">I'll skip the long and rambling prologue detailing the genesis of this recipe and just say that I started with recipes from three sources that I love (Smitten Kitchen, Sugar Spun Run, and America's Test Kitchen), pulled ideas and techniques from all three, and then proceeded to fiddle with ratios, secret ingredients, and types of sugar, butter, flour, and chocolate for the last six years. The corn starch is the key to the super soft dough and gooey cookies. Don't skip it! </span></p><p><span style="font-family: georgia;">I won't be so bold as to say this is the best chocolate chip cookie recipe, but I <i>do</i> think it makes the very best cookie dough. So soft and silky! I know we're not supposed to eat the dough because of salmonella and stuff. But. I think you will find that it's impossible to resist. </span></p><p><span style="font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk594N1jxTvGozDk-MloJIzW5AbGbdAPDU5pMZR5lJfE1yFfkwpiJAMVwiHxwczRga6r8UrT4EwYbgYVbeo7Mbk6L1mULgaCsvKWwtPRwrYuyba9uBx5NdkH8rkqatSGq5LDzX43ylDwNRQ28kddrctX2BBCLd54xcVaMC6S2KZsW9qplcFjV9JASDkY/s910/dough%20you%20love%20me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="910" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk594N1jxTvGozDk-MloJIzW5AbGbdAPDU5pMZR5lJfE1yFfkwpiJAMVwiHxwczRga6r8UrT4EwYbgYVbeo7Mbk6L1mULgaCsvKWwtPRwrYuyba9uBx5NdkH8rkqatSGq5LDzX43ylDwNRQ28kddrctX2BBCLd54xcVaMC6S2KZsW9qplcFjV9JASDkY/w201-h320/dough%20you%20love%20me.jpg" width="201" /></span></a></div><span style="font-family: georgia;"><br /></span><p></p><p><span style="font-family: georgia;">A few notes: </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;">This recipe makes an admittedly enormous batch of cookies. But the dough stores beautifully, and I don't think anyone will be sad that you made too many cookies. You can wrap it into logs in plastic wrap, then keep those in an airtight bag or container in the fridge for up to six months. (Yeah, right.) Or, scoop into your preferred cookie size and freeze. </span></li></ul><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;">If you have it, please use unsalted butter. The amount of liquid in the butter varies between salted and unsalted; it's not just a flavor thing. And unsalted will work better here. Don't worry, we add plenty of salt to the dough.</span></li></ul><div><ul style="text-align: left;"><li><span style="background-color: white;"><span style="font-family: georgia;">I love a blend of about one part milk chocolate chips to two parts dark and/or semi-sweet chips or chunks. All milk is too saccharine, but I love that flavor in the mix. For max fancy-bakery flavor, chop up a bar of chocolate, leaving a few big chunks, to add to your chocolate blend. </span></span></li></ul><div><ul style="background-color: white; color: #222222; margin-bottom: 0px; margin-top: 0px;"><li dir="ltr" style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">For an extra-buttery caramel flavor and even softer, chewy cookies, swap 2 tbsp of the brown sugar for 2 tbsp pancake syrup. Not real maple syrup: the fake stuff. Sounds weird, I know, but it’s magic. If you go for this variation, add the syrup along with the vanilla in step 3. </span></span></p></li></ul></div><div><span style="font-size: 14.6667px;"><br /></span></div></div><div><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;"><u><b><br /></b></u></span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;"><u><b>Browned-Butter Chocolate Chip Cookies</b></u></span></span></p><span style="font-family: helvetica;"><br style="background-color: white; color: #222222;" /></span><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">1 ½ cup (3 sticks) butter, 1 cup browned </span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: helvetica;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 </span><span style="background-color: transparent; white-space-collapse: preserve;">¼</span><span style="background-color: transparent; color: black;"> cups brown sugar</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">1 cup sugar</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">3 tsp kosher salt (1 ½ tsp regular table salt)</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">4 tsp vanilla </span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">3 eggs + 2 egg yolks, at room temp</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">3 tsp cornstarch</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">1 ½ tsp baking soda</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">1 ½ tsp baking powder</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">5 ½ cups AP flour</span></span></p><p dir="ltr" style="background-color: white; color: #222222; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">2 ½ cups (or more, if the spirit moves you) chocolate chips, pb chips, and/or Reese’s Pieces</span></span></p><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><ol style="background-color: white; color: #222222; font-size: small; margin-bottom: 0px; margin-top: 0px;"><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 6pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">In a small pan, carefully brown two of the three sticks of butter. Browning is best done over low heat. The butter will start to bubble and pop as it simmers, then get quiet and less bubbly right before it really starts to brown. It does go from barely browned to burnt quite quickly, so it's better to under-brown slightly than to scorch it. Once the butter browns, immediately remove it from the heat and let it cool for a few minutes. (Tip: it's helpful to use a light-colored pan so you can really see the color of the butter.)</span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 6pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;"> In the bowl of a mixer fitted with the paddle attachment, stir together browned butter (still warm!) and both sugars. Once combined, blend on high until creamy, smooth, a bit fluffy, and cooled—about two minutes, but more won't hurt. Scrape down the bowl. Add the remaining stick of butter and beat until fluffy. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">Add eggs and extra yolks, mixing until well combined. Scrape down the bowl. Mix in salt and vanilla extract, beating until smooth and creamy.</span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">Add cornstarch, baking powder, baking soda, and mix again until well combined. Scrape bowl and stir again until smooth. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">Gradually add flour by the cupful to the batter, mixing until just combined and scraping down the bowl after each addition. You don't want to overmix here, and the dough will get blended more evenly when incorporating the chocolate chips.</span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: georgia;">Stir in chocolate chips. Cover bowl with plastic wrap and allow to chill for at least 30 minutes… if you can be patient. :) If not, your cookies will be a bit flatter, but still delicious. Chilling for 30 minutes or overnight will make for thicker, denser, chewier cookies. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 16pt; margin-top: 0pt;"><span style="font-family: georgia;"><span style="background-color: transparent; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">While the dough is chilling, preheat oven to 375°F and prepare cookie sheets by lining with parchment paper. Scoop chilled dough onto sheets, shaping each dough ball so it's taller than it is wide. (You can skip this finicky detail; it just—in theory—keeps them from spreading too thin and gives a chewier center.)</span></span></p></li><li dir="ltr" style="background-color: transparent; color: #333333; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; margin-left: 15px; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.97438; margin-bottom: 16pt; margin-top: 0pt;"><span style="background-color: transparent; font-family: georgia; font-size: 12pt;">Bake for 8 to 10 minutes for regular cookies; 16+ for big Levain-style cookies. They're ready to come out of the oven when the edges are showing some color but there are still some doughy-looking patches in the middles. </span></p></li></ol><div><p dir="ltr" style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">A few more notes:</span></span></p><ul style="background-color: white; color: #222222; font-size: small; margin-bottom: 0px; margin-top: 0px;"><li dir="ltr" style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">I prefer the flavor of dark brown sugar here; it’s more caramelly. But you can use light brown. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">You can skip browning the butter and just partially melt it if you're pressed for time. You want your butter to be about half melted, half slightly softened. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">My favorite cheap vanilla is<a href="https://www.amazon.com/Bakers-Imitation-Vanilla-Extract-4-Pack/dp/B07TY1Q925/ref=pd_lpo_sccl_1/132-7790031-4866558?pd_rd_w=eWC4N&content-id=amzn1.sym.1ad2066f-97d2-4731-9356-36b3edf1ae04&pf_rd_p=1ad2066f-97d2-4731-9356-36b3edf1ae04&pf_rd_r=JCFYZWT8V60MN4MY7HXT&pd_rd_wg=yiMw0&pd_rd_r=7dc82d91-c15a-48cf-a91a-1b140cce085b&pd_rd_i=B07TY1Q925&psc=1"> Baker’s Imitation Vanilla</a>. ATK recommends it, and it really is good! I buy it by the case</span></span></p></li><li dir="ltr" style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">I have found that using high-quality flour makes a big difference in the flavor and texture of all my baked goods. I love King Arthur flours. You can swap in a cup or their white whole wheat or wheat flours in this recipe to add some extra nutty flavor. Just be sure to fluff up the flour before measuring, then scoop and sweep off any extra. You don't want to pack it firm and end up with dry cookies. </span></span></p></li><li dir="ltr" style="background-color: transparent; color: black; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space-collapse: preserve;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="font-family: helvetica;">I love using a blend of Hershey’s or Ghirardelli Milk Chocolate Chips and Ghirardelli Dark Chocolate chips or semisweet chips from Costco. For a fancier twist, chop up some dark chocolate bars (I use the bittersweet Pound Plus bar from Trader Joe's). Mixing in some PB chips and Reese’s Pieces is also pretty darn delicious. </span></span></p></li></ul></div></div><p></p><p><br /></p>Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-52630991827048721292014-09-23T10:10:00.002-06:002014-09-23T10:10:37.701-06:00New Place, New Face, New Name<div dir="ltr" style="text-align: left;" trbidi="on">
Rush Slowly is growing up, getting a new look, and changing her name.<br />
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We're now at homemademanhattan.wordpress.com.<br />
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-3925531179621254102014-04-29T11:57:00.000-06:002014-04-29T19:44:04.025-06:00S'Mores Crispy Treats <div dir="ltr" style="text-align: left;" trbidi="on">
<style>video.instagram, img.instagram {width: 100% !important; height: auto !important;}</style> <img class="instagram" src="http://distilleryimage10.ak.instagram.com/5d7e2b84cf4c11e386500002c9c61462_8.jpg" height="612" width="612" /><br />
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Huge instagram photo because S'MORES CRISPIES! by @<a href="http://instagram.com/kelsamur">kelsamur</a>
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I've been pondering, plotting, pouring over recipes, and generally bothering MJ constantly about different ideas and stratagems relating to the great quest to create a S'Mores Crispy for the past few days.<br />
Golden Grahams or real graham crackers?<br />
Milk or dark chocolate?
Or BOTH?<br />
Yes, definitely both.
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How to best get toasty marshmallow flavor?<br />
Marshmallow fluff for softer, gooeier crispies?<br />
Yes.<br />
Should I toss in some of those <a href="http://www.target.com/p/kraft-jet-puffed-mallow-bits-vanilla-marshmallows-3-oz/-/A-14769087" target="_blank">marshmallow bits that are usually in hot chocolate?</a> Sure, why not.<br />
All of that.<br />
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I think the name pretty much says it all, but just in case you want a definition for S'mores Crispy Treats, this new dessert hybrid blends the genius combination of toasted marshmallows, melty chocolate, and graham crackers with an extra ooey gooey rice crispy. I had high hopes for this concoction, and this blend of recipes did not disappoint. In fact, my triumph was so great that I spent a large part of the evening yelling "S'MORES CRISPY!" at random intervals. Sorry neighbors. It was even the last thing I whispered to my husband before I fell asleep. He knows it means love.<br />
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Late night snack @<a href="http://instagram.com/kelsamur">kelsamur</a> </div>
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I think these treats might have the potential to trump the Cronut (TM) for next hybrid thing–no disrespect to Mr. Ansel, who is truly a genius and shockingly thin. But I don't even want to spare the time to wait in <a href="http://ny.eater.com/archives/2014/04/after_doh_issue_cronut_mania_is_back_with_a_vengeance.php">that line</a> much less the <a href="http://dominiqueansel.com/cronut-101/">3+ days</a> it would take me to make one. Ain't nobody got time for that!<br />
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But this recipe takes about thirty minutes, and you don't even have to wait for the marshmallow and chocolate-laden squares to cool before you dive right in. In fact, I suggest you don't. Get a stack of napkins and go crazy. <br />
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<span style="font-size: x-large;">S'Mores Crispy Treats</span></h2>
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<i>What really sets these glammed-up rice crispies apart from other recipes are two simple extra steps: 1) adding a layer of oven-toasted marshmallows, and 2) browning the butter, as inspired by <a href="http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/" target="_blank">Smitten Kitchen</a>. Both take just a few extra minutes, but return huge dividends in the flavor department. (Can you tell I married a banker?) </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcYPQItKx7XRzIfZVX9J-Z-Jj9wgnUIzKl494hBYMHN8zfqEdwHs7jlVxwmIATsv-yQdp1PJarEPwfivgfQNSA13xBsztQDsdV9iiAeSSMOHlfWURzR6gAjv08mMj6heswv_Vpsr15_g/s1600/Screen+Shot+2014-04-29+at+12.31.09+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcYPQItKx7XRzIfZVX9J-Z-Jj9wgnUIzKl494hBYMHN8zfqEdwHs7jlVxwmIATsv-yQdp1PJarEPwfivgfQNSA13xBsztQDsdV9iiAeSSMOHlfWURzR6gAjv08mMj6heswv_Vpsr15_g/s1600/Screen+Shot+2014-04-29+at+12.31.09+PM.png" height="320" width="317" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2jPeqOVhDF3EGP4RPr-JsqqT6Bf7YBLPMXvW-jc9JX8DFQjM3v0CBBAbeuNfCh_CtC3E_qYtd2ABga37P7fNl8RI3W9b89fy7Y06ZwzF4Y5Xo920sG5xuCkBhoQnMJCIYWwG4KPkS_Y/s1600/Screen+Shot+2014-04-29+at+12.39.06+PM.png" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2jPeqOVhDF3EGP4RPr-JsqqT6Bf7YBLPMXvW-jc9JX8DFQjM3v0CBBAbeuNfCh_CtC3E_qYtd2ABga37P7fNl8RI3W9b89fy7Y06ZwzF4Y5Xo920sG5xuCkBhoQnMJCIYWwG4KPkS_Y/s1600/Screen+Shot+2014-04-29+at+12.39.06+PM.png" height="305" width="320" /></a></div>
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<i>The oven-toasting method was actually a happy accident; I was working off a milkshake recipe that suggested using your oven's broiler to get toasty marshmallows sin campfire, but I do not trust my broiler. It's more temperamental than spring in NYC. Or Idaho. But I discovered that baking the marshmallows turns them into a lovely sheet of toasty goodness, which you can then layer in your rice crispy treats. You can also break them into small pieces once they've cooled, which I did with about half the pan, intending to mix the toasted 'mallows throughout. But it gets a bit sticky and next time around, I'll just do a double layer in the middle, as suggested below. Be sure to cover your baking sheet with a layer of parchment so you can magically lift off the entire sheet of marshmallows. Ooooooh. </i></div>
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<i>Makes an 8x8 pan of very thick bars, or a 9x13 with a single layer of marshmallows in the middle</i></div>
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Ingredients:</div>
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6 tblsp. butter</div>
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1 7.5 oz jar marshmallow fluff</div>
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5 oz. (half a bag) jumbo marshmallows</div>
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3 cups crisp rice cereal</div>
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6 graham crackers </div>
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3/4 cup milk chocolate chips</div>
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heaping 1/4 cup dark or semi-sweet chocolate chips</div>
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1 tsp. vanilla</div>
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1/2 tsp. salt, preferably kosher</div>
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1/3 cup marshmallow bits (optional)</div>
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about 20 to 24 large marshmallows, for toasting</div>
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1. Preheat oven to 375° F. Line a baking sheet with parchment paper. Scatter 20 to 24 large marshmallows evenly across baking sheet. You might want to toss on a few extra, for snacking. Bake until puffed and light golden brown. <i><strike>At the moment, I can not tell you precisely how long this takes, because while baking, I was distracted by a burrito that needed eating.</strike> </i>This takes about 10 minutes, depending on your oven—keep a close watch, because the space between golden perfection and charred is not a big space. Set toasted marshmallows aside to cool. Grease an 8x8 or 9x13 pan with a light coat of cooking spray or butter; set aside. </div>
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2. Measure crisp rice cereal into a large bowl with marshmallow bits, if using. With your hands, break graham crackers into small pieces (no bigger than a quarter) over the bowl. Stir to combine. Usually, I skip these "mix the dry ingredients" steps, because I'm a rebel. But this step will make adding the cereal and cookie bits to the marshmallow while it's still soft much easier. BONUS: Using a really big pan for the melting the butter and marshmallows means you can pour everything else in there later, then only clean up one sticky item. </div>
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3. In a large (5 qt or bigger) pan, melt butter over medium low heat, stirring often and scrapping any brown bits from the bottom of the pan with a wooden spoon or a stiff heat proof spatula. The butter will melt slowly, then begin to foam and brown. As soon as it begins to brown and smell nutty, turn off the heat and add marshmallow fluff, 5 oz marshmallows, salt, and vanilla. Stir until combined and just a few small marshmallow lumps remain. Pour in cereal and graham cracker blend, and stir until well combined. Sprinkle with 1/2 cup milk chocolate chips and all dark or semi-sweet chips. Stir until just combined–-more chocolate will be concentrated in some areas and that's okay. </div>
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4. While still hot, press half of the mixture into greased pan. Top with reserved 1/4 cup of milk chocolate chips (feel free to use more if making a 9x13. I don't think anyone will mind). Peel cooled toasted marshmallows off parchment and layer them across the top of the chocolate chips, breaking the marshmallows apart as needed to fit pan; they will be slightly crisp and break apart easily. For an 8x8, you should have enough marshmallows for a double layer. Press remaining half of marshmallowy rice crispy and graham goodness over the toasted marshmallow layer, packing down to bind layers together. </div>
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These are awesome while still warm. And you look good with chocolate all over your face. </div>
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I would assume they will keep well in an airtight container for a few days, but it doesn't look like I'll be able to verify that anytime soon. </div>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com3tag:blogger.com,1999:blog-5337880700932465928.post-62528247927397624082014-04-25T18:46:00.000-06:002014-04-25T18:48:04.433-06:00Egg & Chorizo Bean Burritos <div dir="ltr" style="text-align: left;" trbidi="on">
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When I was a young college freshman, with not much money and even less spare time, I spent a large portion of a weekend at home in the kitchen of Maria Martinez, whose daughters are dear friends. Under her tutelage, I learned to make real enchiladas from scratch and incredible tortillas, which she rolled into perfect circles using an old dowel. But the dish that became a permanent part of my repertoire was a simple protein-packed dish she whipped up as an afterthought. Pepper-packed chorizo, a couple eggs, some pinto beans, and a pinch of salt rendered an incredibly flavorful dish. My late-night burrito habits would never be the same. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLv22gVuiDdLPtqHJ8RVYWQVw42PnDqMus1kIti2dowoelwFR6cgN627sL8dLmS7ycHBi9dGTqp3lwRzRCCo2NV-vMMMDPmLpgLlND97ActxSKJazne936inaYIJ1c-_x0cEtERDnRls/s1600/Pork-CHorizo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLv22gVuiDdLPtqHJ8RVYWQVw42PnDqMus1kIti2dowoelwFR6cgN627sL8dLmS7ycHBi9dGTqp3lwRzRCCo2NV-vMMMDPmLpgLlND97ActxSKJazne936inaYIJ1c-_x0cEtERDnRls/s1600/Pork-CHorizo.png" height="312" width="400" /></a></div>
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Mexican chorizo differs from Spanish chorizo, which is considered a fine piece of charcuterie, in a few key ways. Spanish chorizo is cured, so it doesn't need to be cooked before you eat it, while Mexican chorizo is typically sold raw in a casing like sausage. It is flavored with paprika, chili peppers, and vinegar, which gives it a signature tang. I've had trouble finding chorizo since moving to Manhattan, but decided to try Trader Joe's Soy Chorizo yesterday; it was good, but lacked the punch of flavor that the traditional Mexican imports. However, since Mexican chorizo is traditionally made from fatty bits of pork, the soy version was definitely much more diet friendly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e-f_KQU18SBJXiQPoYlVrUo7lVUXqdwyIFwI-UjVOT793h7upfnVBze7o6c6-WElcv2KCvs6jCB6ryLJnu7in7EhU9PwCHdX78pteJqnhRrlzH73cQE9KJG_WyYhMss3QVJwebLZSZI/s1600/Cotija.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e-f_KQU18SBJXiQPoYlVrUo7lVUXqdwyIFwI-UjVOT793h7upfnVBze7o6c6-WElcv2KCvs6jCB6ryLJnu7in7EhU9PwCHdX78pteJqnhRrlzH73cQE9KJG_WyYhMss3QVJwebLZSZI/s1600/Cotija.png" height="250" width="320" /></a></div>
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I'm using these stock images, as this particular chorizo dish is...less than beautiful. But what it lacks in beauty, it makes up for in flavor. I like to use mine as a burrito filling, but it's also great as a dip or side dish. I like to finish my egg & chorizo bean burritos with a splash of lime juice, a few dollops of sour cream, and a sprinkle of cotija cheese. Any cheese will do, of course, but the tangy bite of cotija is perfectly suited to the smoky spice of the chorizo's flavor. Don't skip the sour cream, either; the cream is a great counterpoint to the bold flavors. <br />
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<span style="font-size: large;">
Egg & Chorizo Bean Burritos</span></h2>
<i>Serves 4</i><br />
<i>This recipe uses half a package of chorizo, but it could easily be doubled. The finished beans store well in the fridge for at least five days; a quick microwave and perhaps a splash of water are all that's needed to reheat this burrito filling to perfection. </i><br />
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For Filling:<br />
5 to 6 oz. chorizo<br />
2 large eggs<br />
1 can refried beans<br />
1/3 cup water<br />
1/2 tbs. oil<br />
1/2 tsp salt<br />
dash black pepper<br />
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For Serving:<br />
tortillas<br />
cotija or other cheese<br />
sour cream<br />
lime juice<br />
lettuce<br />
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1. In a large frying pan or pot, heat the oil over medium heat. Squeeze chorizo out of casing and sauté until slightly browned, using a stiff spatula or wooden spoon to break up large pieces. Quite a bit of fat will render out of the chorizo if you use the pork variety; you can drain some of it off, but it has such great flavor I like to leave it in.<br />
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2. Crack eggs directly over hot chorizo. Scramble eggs with chorizo, stirring frequently to prevent sticking. When eggs are thoroughly cooked and no runny yolks or whites remain, reduce heat to low and add refried beans and water. Stir until eggs, chorizo, and beans blend together, add salt and a bit of black pepper, if desired.<br />
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3. Serve in warm tortillas, topped with a squeeze of lime juice, sour cream, cheese, and lettuce.<br />
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-80461072319564555872014-03-30T20:54:00.001-06:002015-09-08T08:45:31.242-06:00Loaded Granola<div dir="ltr" style="text-align: left;" trbidi="on">
In my mind, granola is one of those foods that just goes with Christmas. It fills your house with the smell of sweet spices. My mother made huge batches every holiday season, cycling through various recipes and filling cellophane bags for friends and neighbors. This year, I followed suit, but had to make a completely different recipe, of course, 'cause you just can't compete with the goodies that come out of my the oven at my mama's house.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH2RvTLTvaJ-i-SXr1IQdgwkpMoGBR-tukVnuYkIPe6O7Z2QzSMJeKJUHyO1Nvm3MpXhY6ciWYDoS2XF4i7fuVr9LgD3VvJngL-jtZhgcCPM1xLmuD2HiVgUtkp76NuChN1vy-ONx430/s1600/finished+granola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH2RvTLTvaJ-i-SXr1IQdgwkpMoGBR-tukVnuYkIPe6O7Z2QzSMJeKJUHyO1Nvm3MpXhY6ciWYDoS2XF4i7fuVr9LgD3VvJngL-jtZhgcCPM1xLmuD2HiVgUtkp76NuChN1vy-ONx430/s1600/finished+granola+2.jpg" width="432" /></a></div>
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This granola is crisp, quite sweet, and full of nuts, seeds, spices, and dried fruit. And it's salty, so it makes a great anytime snack. (If you don't go for the salty/sweet thing so much, dial the salt back to one heaping teaspoon.) It's also flexible. So if you aren't a fan of pepitas—a.k.a. hulled pumpkin seeds—or have trouble finding them, you could swap them out for slivered almonds or another favorite nut. If you're questioning the pistachios, I highly recommend trying it at least once, unless you have an allergy, because their texture and flavor adds a lot to this recipe, since the nuts stay a little soft and taste almost creamy in this mix.<br />
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Granola is rather forgiving, so you can play with ingredients quite a bit. I find that it stays crisper if you don't mix it with the dried fruit until serving; at home I liked to keep my dried fruit mixture chopped up and ready to use in a separate bag, so my granola doesn't loose its crunch.<br />
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<span style="font-size: x-large;">Loaded Granola</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgJgnrGwfihAhZomt9FqBCG_sWYXevhTf4HycuCmxgXl1XT6NUYeOlw_AZjpEm6n_P_91mtDEy-9eqz8kkX4sMpKmhfQ1mMM8GoJBeKGrLuix1bb0tuBfspZ8Rb1lV1fuyuIA2TJR09k/s1600/granola+dry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgJgnrGwfihAhZomt9FqBCG_sWYXevhTf4HycuCmxgXl1XT6NUYeOlw_AZjpEm6n_P_91mtDEy-9eqz8kkX4sMpKmhfQ1mMM8GoJBeKGrLuix1bb0tuBfspZ8Rb1lV1fuyuIA2TJR09k/s1600/granola+dry+1.jpg" width="400" /></a></div>
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<i>This recipe makes enough to fill two cookie sheets. But it's irresistibly snackable, so you might want to bag it up and put it out of sight as soon as it cooled. The Mr. and I have demolished quite a bit just with walk-by munching. Cardamom can be tricky to find, and the granola won't suffer greatly without it. But it adds a little extra something special, a flavor that's a bit unfamiliar with just a hint of piney scent that seems fitting, especially for holiday granola. </i></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;">¾</span> cup pistachios</div>
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½ cup brown sugar, firmly packed</div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">1 cup dried sour cherries, chopped</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">1 cup dried cranberries</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">1 cup dried golden raisins</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><br /></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">1. Preheat your oven to 325°F. Line two baking sheets with parchment or wax paper. (Parchment won't scorch like wax paper.) In a very large bowl, combine oats, pepitas, sunflower seeds, pistachios, salt, and spices. Add brown sugar, breaking apart the packed shapes from your measuring cup and sprinkling it over the other dry ingredients to help it incorporate more easily. Stir. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><br /></span></div>
<div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">2. Pour olive oil, maple syrup, and honey over dry ingredients. If you measure them all in the same measuring cup, they will make cool layers, like shown below. As you can see, I used a bit more maple syrup in this batch, because that's what was left in the bottle in my cupboard. So if you want your granola a little extra sweet, go for it. Stir granola mixture until all dry ingredients are moistened. <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/AVvXsEizd8Ap5AobIF4rHClEA2eL8ZcAo9L0ZrEx_kfx4_-96nZNoBzOlCRHHWgk0FZxIdFU3RzMbIIaLTwthRhuHj1de4sNAjIgNr21mf3bYEWaQ6QMNQvIjV3gIJqRiyBRKe9e2BG7RLnD9gE/s1600/granola+wet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizd8Ap5AobIF4rHClEA2eL8ZcAo9L0ZrEx_kfx4_-96nZNoBzOlCRHHWgk0FZxIdFU3RzMbIIaLTwthRhuHj1de4sNAjIgNr21mf3bYEWaQ6QMNQvIjV3gIJqRiyBRKe9e2BG7RLnD9gE/s1600/granola+wet.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oooh, Science.</td></tr>
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3. Pour granola on to parchment-lined baking sheets and bake for 15 minutes. Remove the pans from the oven and stir granola with a large spatula, turning over the mixture so the bottom doesn't scorch. I also like to switch which pan is on which shelf at this point, since the bottom of my oven is much hotter than the top. Set timer for 15 minutes, and stir again. At this point, add the coconut flakes, sprinkling them evenly over each pan and mixing in to the granola. Bake for at least 10 more minutes, until some of the coconut stars to turn slightly golden. Baking times may vary with altitude and humidity levels. After 40 minutes, I like to scoop some granola onto a plate, let it cool until edible, and test its crunchiness. If you want your granola a little more crisp, continue to bake it, testing at 5 to 10 minute intervals. </div>
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4. When is granola crisp and golden (usually about 45 to 55 minutes), remove from oven and allow to cool completely. Store in an airtight container or large ziploc bag. Toss with dried fruit before serving (or gifting). Granola will keep for up to two weeks. But good luck with that. </div>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-78630994444575987522014-03-28T09:40:00.001-06:002014-03-28T09:40:17.178-06:00Bring the Heat: Fiery Tomatillo & Avocado Salsa <div dir="ltr" style="text-align: left;" trbidi="on">
March is a tricky month. If you're like me and live in a climate with all four seasons, Spring is teasing you with hints of green poking through last Fall's detritus and blue skies with cotton candy clouds. But, if you live in somewhere northernish, like New York, <b>it is still bitterly cold</b>. You might believe the promise of those brilliant blue skies and run outside in an optimistically light jacket, only to return, windswept and numbed, a short time later. Yes, there are crocuses blooming, and I'm sure in a few months I'll be roasting, but for now, I want thick socks (highly uncharacteristic) and warm baked goods with melty chocolate (all too typical).<br />
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March is tricky for cooking, too. You still want something warm and a bit substantial, but after months of root veggies, casseroles, hearty soups, and creamy sauces...all that sort of hearty warmth has lost a bit of its comforting appeal. We're ready for crisp spring vegetables and vibrant colors of summer farmer's market stalls.<br />
<br class="Apple-interchange-newline" />It's always this time of year that I dive into stir-fries with Thai influences, Indian curries, and, citrus-infused Mexican food. Sweet and sour becomes my sauce of choice and everything gets doused with citrus, just to ward of any scurvy that might be setting in. I realize that the possibility of developing scurvy pretty much doesn't exist, but <a href="http://mentalfloss.com/article/50697/4-diseases-caused-lack-essential-vitamins-and-minerals" target="_blank">that $#!% is terrifying</a>, so, why even get close to risking it? Plus, limes are delicious.<br />
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So just don't. Try this salsa instead. Its vibrant kick is sure to brighten up tacos, salads, burritos, fajitas, or even just a big bowl of chips. I had, um, somehow managed to forget that serrano pepers are quite a bit hotter than jalapeños. I only used one, so the salsa wasn't too fiery, but I probably could have done without the pinch of red pepper flakes I added...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-XkgM3coysoiVaquV9AiIUfHrpWXMKYWY6WMt41Qcq3V_h3PSXAAQLEzwrmWtpXOYVOro6Sz1nEQf1ACpdrqEj7Lkh0CItK7iTf21XJ-8Uj-LwaJEkCKbOPJc_iq4H-J969XVHvjMRs/s1600/IMG_20140326_191659_329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-XkgM3coysoiVaquV9AiIUfHrpWXMKYWY6WMt41Qcq3V_h3PSXAAQLEzwrmWtpXOYVOro6Sz1nEQf1ACpdrqEj7Lkh0CItK7iTf21XJ-8Uj-LwaJEkCKbOPJc_iq4H-J969XVHvjMRs/s1600/IMG_20140326_191659_329.jpg" height="231" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a terrible photo from my phone. But it's all I've got as far as<br />photography equipment goes right now. Wah wah. </td></tr>
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<span style="font-size: x-large;">Fiery Tomatillo & Avocado Salsa</span></h2>
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<i>The flavor of this salsa is deepened by roasting some of the veggies before dumping everything in your blender and buzzing it to perfection. It's almost TOO easy. If you want less heat, you could definitely exchange the serrano for a jalapeño</i>. </div>
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3 or 4 medium to large tomatillos</div>
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1 small green bell pepper, seeded & halved</div>
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1 small yellow onion, halved & skin removed</div>
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1 serrano pepper</div>
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2 limes</div>
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1 avocado</div>
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Large handful of cilantro, about 1/2 cup</div>
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1 clove garlic</div>
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1/2 tsp cumin</div>
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dash paprika</div>
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olive oil</div>
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salt, to taste (a heaping 1/2 tsp, for me)</div>
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water, for thinning consistency of salsa</div>
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for hotter salsa, add a pinch of red pepper flakes</div>
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1. Preheat your oven to 375°F. Peel skins from tomatillos and wash thoroughly. Place whole tomatillos, serrano, half of the onion, & half of the bell pepper on a baking sheet lined with foil or in glass pan. Toss veggies with a drizzle of olive oil, and roast until slightly charred; this should take about 15 to 25 minutes, depending on your oven. My oven heats very unevenly, so to get the char I wanted on my veggies, I had to turn on the broiler for the last minute or two of cooking time.</div>
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2. Let roasted veggies cool. Once they are cool enough to touch, break open the serrano pepper with your fingers and remove the seeds and membrane. (You can skip this step if you want atomic heat.) Add tomatillos, roasted peppers & onions to blender along with raw green pepper & onion, garlic, spices, and salt. Cut avocado in half, remove the pit, and scoop the flesh into the blender. Add the juice of both limes and a 3 tablespoons of water. Blend until smooth. </div>
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For thinner dressing-like salsa, add more water. </div>
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Serve with chips, bell pepper strips, or on top of your favorite South-of-the-Border foods! </div>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-60418559687684334202014-03-24T14:13:00.000-06:002014-03-24T19:40:53.901-06:00Becoming Fearless<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif;">There are a lot of things that hold us back from becoming what we want to be. Sometimes it's a lack of ability or training, sometimes we just aren't ready to move forward, sometimes we get stuck in situations and just can't seem to free ourselves. But I think the root of most of these limitations, as we see them, is just our own fear. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">I didn't actually want to cause fear with this image that is supposed to represent fear. </td></tr>
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And there are so many things we can be afraid of—spiders, aliens, failure, developing a gluten allergy, rejection, pain, and supernatural creatures that move in that creepy jerky horror-movie fashion, just to name a few from my List of Scary Items. (Incidentally, I don't recommend googling images for "fear" because there are lots of twisted things on the internet.) </div>
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But what holds us back most is the fear of failure. We all want to succeed, to do well, be accepted by our peers, and feel like we've accomplished something worthwhile. I definitely want that. I want to do things that I can be proud of that make me a better and stronger person. Blog things and job things and travel things and life things and maybe even running-long-distances things. But I get scared. Like, hide-under-the-covers scared, sometimes. And it's holding me back. </div>
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<b>So I've decided to become fearless. </b></h2>
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<tr><td class="tr-caption" style="text-align: center;">Me, being fearless on a beach in India</td></tr>
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This is a lofty goal, and will probably take awhile, but I've got a bit of a head start. A few months back, I'd coerced my husband into watching "Julie & Julia" with me again. While watching <a href="https://www.youtube.com/watch?v=8SAfA91tjv0" target="_blank">the scenes that detail Julia Child's first experiences at Le Cordon Bleu</a>, I realized that I already had an area in my life where I am fearless—the kitchen! I've decided to use this kitchen fearlessness to conquer other fears, like blogging again after a year of not much.</div>
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I love trying new recipes, hardly ever don't make tweaks of my own, and often cook and bake without even using a recipe. I love the triumphant feeling when I make something new and it turns out exactly how I'd hoped: delicious. And I want to share that feeling of triumph. </div>
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I know cooking can be a rather fearful thing for those who don't love it. I mean, there are knives and fire involved and things can go awfully wrong. But when you've figured out a few basics, the next step to being a fearless home chef is having a few "wow-factor" recipes in your back pocket. It takes a bit of courage to make dishes that go a bit beyond the realm of normal weeknight dinners. Often, those recipes take a bit of finagling or are things that are always better at a restaurant. For me, one of those things were meatballs. But I tackled it anyway, and the results would make an Italian grandma proud. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBTN6umy_DoN2bsICheRbJ29KOGh8U9p583KtA6dJYqu52bnRTYrgRPvgCkswJNpXOJHTXR3cYbwrpLO9yBixO4F_f4TDRoH8fdRY7eKVJl9PIqlFi6Ue72ikJzfNDn9eXRntGZR8g1U/s1600/recipe+mb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBTN6umy_DoN2bsICheRbJ29KOGh8U9p583KtA6dJYqu52bnRTYrgRPvgCkswJNpXOJHTXR3cYbwrpLO9yBixO4F_f4TDRoH8fdRY7eKVJl9PIqlFi6Ue72ikJzfNDn9eXRntGZR8g1U/s1600/recipe+mb.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If anyone has an Italian grandmother that I can test this recipe on, <br />
please let me know.</td></tr>
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This was a recipe that I finagled with for a while, but conquering and creating the perfect meatball felt like quite a feat. I found that using real bread instead of dry breadcrumbs made a huge difference for the texture of the meatballs, and using a sourdough loaf added a nice little tang. Substituting the Canadian bacon for the various types of ground pork suggested by most recipes gave the meatballs greater depth of flavor and a very porky punch without a lot of extra fat. When it comes to parsley and basil, I always feel that fresh herbs trump dried, but the dried version will do, if you can't easily get them fresh.</div>
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Making meatballs is a bit of a labor of love, but it's worth the time. Things go much smoother (terrible pun) with a food processor or powerful blender, but you can do the chopping and dicing by hand, too. </div>
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Without further ado, </div>
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<span style="font-size: x-large;">Fearless Italian Meatballs</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW_5swj3Heu4RUe8gZX8N5K4stHLs1APN6Oyh8NZb6ExK3Qb_fgKtKdinM6Jqoto2Ki97TIOq50SoYpuu7MP0XoKfkSE6L38uAlK9lOZ78K_LlwT54ev9wFxhztRvFSc_mcEws6bDueY/s1600/2013-05-27_1369619831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW_5swj3Heu4RUe8gZX8N5K4stHLs1APN6Oyh8NZb6ExK3Qb_fgKtKdinM6Jqoto2Ki97TIOq50SoYpuu7MP0XoKfkSE6L38uAlK9lOZ78K_LlwT54ev9wFxhztRvFSc_mcEws6bDueY/s1600/2013-05-27_1369619831.jpg" height="400" width="400" /></a></div>
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<i>For the breadcrumbs, I recommend using a few thick slices of day-old sourdough or another type of rustic bread. French bread would also work well. Trim off most of the crust, cut into cubes, and pulse in a food processor or blender until, well, crumby. Also listed among the ingredients is a mediterranean spice blend that I love, from Dean & DeLuca. You can use a similar Italian blend with red pepper, rosemary, oregano, and lemon, or skip it all together. If you have a food processor, this is an excellent time to put it through its paces!</i></div>
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1 lb. ground beef</div>
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1/3 cup ground parmesan cheese</div>
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5 oz. Canadian bacon</div>
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1 cup fresh bread crumbs </div>
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2 tsp kosher salt</div>
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1/2 tsp mediterranean spice blend</div>
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1 tsp oregano</div>
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pinch red pepper flakes</div>
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1 1/2 tsp black pepper</div>
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1 egg, beaten</div>
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1/2 cup onion, finely diced</div>
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2 to 3 cloves of minced garlic, to your taste</div>
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1/4 cup parsley</div>
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1/4 cup fresh basil</div>
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2+ tblsp warm water, as needed </div>
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olive oil, for frying</div>
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1. In a large bowl, whisk together parmesan cheese, bread crumbs, salt, black pepper, and other dried spices. In a food processor, pulse Canadian bacon until finely ground, and stir in to bread crumb mixture. I also use my food processor to finely dice the onion and garlic before adding them to the bread crumb mixture. Finely chop the parsley and basil (you can use the food processor here, too), and set aside. </div>
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2. Add ground beef to bread crumb mixture. It's easiest to use your (clean!) hands to thoroughly mix the bread crumb mixture with the beef. Add the finely chopped parsley and basil, and mix well. Add egg and warm water by 1/2 tblsp until all ingredients come together smoothly. Now wash those hands! </div>
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3. Cover a baking sheet or portion of your countertop with waxed paper. Shape meatballs to desired size by hand; I prefer meatballs about the size of a golfball, as they cook well but are still hearty. I find rubbing a bit of olive oil on the palms of my hands helps prevent the meatball mixture from sticking. As you finish each meatball, place it on the waxed paper. Letting the meatballs rest a bit before cooking or frying helps them keep their shape a bit better. </div>
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4. You can add the meatballs directly to a bubbling pot of your favorite red sauce to cook them, but I prefer to give them a quick sear first, as this not only adds a lot of rich flavor, but also will help preserve the shape of the meatballs. If you are going to be adding them to your sauce for part of the cooking time, you needn't cook the meatballs all the way through, as they'll finish cooking the the sauce. </div>
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5. If searing first, heat a large skillet or frying pan over medium heat. Add enough olive oil to coat the bottom of the pan and heat until shimmering slightly. Cook meatballs in small batches; using long tongs, turn each meatball every minute or so, rotating so most of the surface browns. LONG TONGS are needed, as the hot oil will splatter. If you aren't finishing the meatballs in a sauce, cook them until there is just a hint of pink in the center of the meatballs. (You might have to eat the one you cut in half to check. Bummer.) Remove cooked meatballs from pan and drain on a large plate or cookie sheet lined with paper towels. </div>
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6. I love to serve these meatballs with a yummy marinara over a pile of spaghetti, and garnish with basil and plenty of parm. Since making the meatballs is a bit time consuming, I usually cheat and use a jar of <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1519" target="_blank">Tomato Basil Marinara</a> from Trader Joe's. </div>
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<i>So cook these up, eat up, and be fearless.</i></h2>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-76506103864835896502013-08-29T15:48:00.000-06:002013-08-29T15:48:45.694-06:00Martha's Molten Chocolate Cake & Julia's Favorite Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
As most of us already know, Martha Stewart knows a few things about "good things." Also, insider trading and things that aren't nearly as pleasant as chocolate cake, so let's not talk about that. Let's talk about a some dark, deep, molten chocolate decadence that you can whip together in all of twenty minutes. And it's pretty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa2CO0xRrck_Ll4Lu59Yafi4BFy7vQf3LxJdDVMMnvYh64fNG3lnqxcWDujThZdls_TZQmYWyFYWQg-TqV61RgKS5NRM9mFaa5D2JJR76f1UQy3OOkb3CqHeF75w4fik76FfZrCLX8v0/s1600/molten+chocolate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa2CO0xRrck_Ll4Lu59Yafi4BFy7vQf3LxJdDVMMnvYh64fNG3lnqxcWDujThZdls_TZQmYWyFYWQg-TqV61RgKS5NRM9mFaa5D2JJR76f1UQy3OOkb3CqHeF75w4fik76FfZrCLX8v0/s400/molten+chocolate.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via instagram, yes, because I'm still on the market for a gently used DSLR</td></tr>
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Many of Martha's recipes, although big on wow-factor are also big time commitments. <a href="http://www.marthastewart.com/315655/chocolate-cake-with-crepe-paper-flowers">Shredded phyllo-dough birds' nests?! </a> Ain't nobody got time for that. (But if I ever do, you can bet I'm making this to welcome spring and become a truly epic baker/artiste.) Then there are the creations that it seems only Martha and my friend Allison, with her magical powers can make successfully, like this <a href="http://www.marthastewart.com/356131/darkest-chocolate-crepe-cake">darkest chocolate hazelnut crepe cake</a>. Some of those user reviews really rip your heart out. I hate to hear about chocolate hazelnut crepe dreams collapsing in a big heap on your kitchen counter. After eight and a half hours of work. Ouch.<br />
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Luckily, this recipe is nothing like that. It is dessert simplicity at its finest, with only seven ingredients, nine if you count the whipped cream and strawberries that you really should serve with it. But the true stroke of genius with this cake is the first step, in which you butter your cake pan liberally, then dust it with good-old granulated sugar, rolling the pan from side to side to spread sugar up the sides and around the bottom of the pan. During the short baking time, this butter and sugar combo crystalize to form a lovely, crisp outer crust that not only yields beautifully to reveal the molten interior but also slips surprisingly easily from the pan. </div>
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Let's also talk about chocolate, another of my favorite topics for discussion. Ever since MJ spent a summer in San Francisco a few years ago and brought me some Scharffen Berger, I've been a huge proponent of what <a href="http://www.latimes.com/news/obituaries/la-me-steinberg28-2008sep28,0,2673362.story?page=2">Julia Child reportedly dubbed the best American chocolate</a>. Scharffen Berger extra rich milk chocolate is some of my favorite for nibbling on, with just enough sweetness and a slightly bitter bite. Their 70% cacao bar is my favorite for baking. Maybe someday I'll try making this cake with something else, just to see if it is as good. But... why risk it? However, should you decided not to wait to find some Scharffen Berger goodness before baking this cake, I would recommend using bittersweet baking chocolate rather than chocolate chips.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwiM-5tIkaD2OKl6OOFUF6S0FTeheOxFnIO98zRGfIKlIrqS24ExKL63LckyFb4BOVIFBjdd99aVYdFw3agxOCFBuCk_n1B2UpTmdCFm6Rsab4dW-toZ2iuojmmm16YbGb8NIPS0tZ2KI/s1600/scharffen+berger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwiM-5tIkaD2OKl6OOFUF6S0FTeheOxFnIO98zRGfIKlIrqS24ExKL63LckyFb4BOVIFBjdd99aVYdFw3agxOCFBuCk_n1B2UpTmdCFm6Rsab4dW-toZ2iuojmmm16YbGb8NIPS0tZ2KI/s400/scharffen+berger.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I also like Ovaltine, because <strike>there are some days when</strike> you just can't have<br />
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If you don't live <a href="http://www.scharffenberger.com/chocolate/where-to-buy/">near stores that sell these beautiful bars</a> (like Whole Foods nationwide or Fairway and Food Emporium in NYC), you can buy them directly from Scharffen Berger <b><a href="http://shop.scharffenberger.com/Home-Baking-Products/c/ScharffenBerger@Baking">here</a></b>. And, wouldn't you know it, they offer free shipping. </div>
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Finally, let's talk about when you are going to bake this. The answer, if not tonight, should be <i>as soon as you can possible get your hands on some good baking chocolate</i>. Go to, dear ones. And don't say I didn't warn you if you find yourself making it multiple times in a week. I know I <a href="http://instagram.com/p/aCqrx_QyHb/">sure did</a>.<br />
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I have a wonderful mini-bundt pan that may not technically be a bundt because there are only little belly-button-like divits in the center of each cake, not a deep hole. This is what makes that pan so idea for this recipe, as well as many other quick breads and cakes. You can purchase versions it <a href="http://www.amazon.com/Nordic-Ware-Cast-Bundt-Brownie/dp/B0000DE2QM/ref=sr_1_4?ie=UTF8&qid=1377811934&sr=8-4&keywords=mini+bundt+pans">here</a> and <a href="http://www.amazon.com/Nordic-Ware-55248-Bouquet-Pan/dp/B0001LFUQM/ref=sr_1_22?ie=UTF8&qid=1377812251&sr=8-22&keywords=mini+bundt+pans">here</a> and <a href="http://www.amazon.com/Wilton-2105-1183-Mini-Pumpkin-Cupcake/dp/B001D1FIZC/ref=sr_1_19?ie=UTF8&qid=1377812299&sr=8-19&keywords=mini+bundt+pans">here</a>. </div>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-87083526251483586702013-08-28T20:50:00.001-06:002013-08-29T10:57:39.693-06:00Summer Salad with Sunflower Sprouts, Stone Fruits, & Carmelized Pistachios<div dir="ltr" style="text-align: left;" trbidi="on">
It is a truth universally acknowledged that New Yorkers love New York. Perhaps not always, perhaps not everything, and yes, you will hear plenty of griping about subways/heat/tourists/how expensive everything is, but generally speaking, I'm not sure if there's any city more enamored with itself. (Texas is still-winning in the narcissistic state category, of course.) But, fuhgeddaboutit. Markets not intended for tourists even sell bread like this, which I promptly purchased because I truly do {heart} NY.<br />
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One of the things I love very best about New York is the abundance of every type of food. People ask me why I like living here, and I launch into a diatribe about bagels and spices and farmers' markets and hummus and how thinner crusts really are better because of the superior topping-to-dough ratio. It's almost embarrassing, since this city also has, like, art and culture and fashion and all that stuff. But I am convinced that you could find just about any ingredient that has ever been cooked with somewhere in this metropolis if you just knew where to look, and that is just one reason why even my bread proclaims my love for this crazy city. One of my favorite places to find new foods is the <a href="http://www.grownyc.org/greenmarket-site/manhattan/union-square-greenmarket">Union Square Greenmarket</a>. I never leave without some kind of produce or product that I'm ridiculously excited about.<br />
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This last weekend, it was honeycomb. Not the cereal, not that I have anything against that. But really, honest-to-goodness goodness, fresh from the hive honeycomb. I love it, but I wanted to figure out how to eat it without the wax getting distracting. While pondering this, I stumbled across stalls hawking peaches, plums, herbs, and—my new favorite green thing—sunflower sprouts.<br />
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While making this salad, I decided it needed a crunch factor, preferably one with some salty savor. I had some raw shelled pistachios on hand and decided to give them some extra punch by carmelizing them and adding a hefty pinch of salt. Turns out, salty carmelized pistachios taste a bit like bacon bits. I love happy accidents.<br />
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Sunflower sprouts have this wonderfully fresh, slightly sweet flavor that tastes like a blend of cucumbers, sunflower seeds, spinach, & the way sunflowers smell. They also have lots of protein and a wonderful, crisp texture. I realize sunflower sprouts might not be available everywhere; I think a nice mesclun lettuce blend would also be tasty. You can also <a href="http://kitchen-apparel.com/2/post/2013/02/how-to-grow-sunflower-greens.html">grow your own</a>.</div>
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I loved how many flavors, textures, and colors this salad brought together the salty crunch of the pistachios played with the lush bursts of honey from the comb and the creamy greek yogurt, sweetened with a bit of honey, balanced the acidity of the vinaigrette. With the nuts, yogurt, and <a href="http://www.markitonutrition.com/sunflower.html">awesome-for-your-bod sunflower sprouts</a>, this salad packs quite a bit of protein, plus a healthy dose of vitamin c, iron, and essential amino acids. </div>
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Which clearly means, if you have this for lunch, you can have a larger helping of <a href="http://instagram.com/p/aCqrx_QyHb/">molten</a> <a href="http://instagram.com/p/aXPBfOwyBW/">chocolate cake </a>after dinner. More on that later. </div>
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If you hadn't noticed, this new recipe card thing is new! I made it myself. I feel like a new mother, except that I want to share this creation with you and let you share it as well. I am also much more well-rested than a new mother. But, the point is, you can drag it to your desktop and print it or pin it or whatever. Just please give credit where it is due if you do. Thanks!</div>
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Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-34010819152266508192013-06-20T10:29:00.000-06:002013-06-21T15:51:41.192-06:00Welcome to the Bright Lights, Baby<div dir="ltr" style="text-align: left;" trbidi="on">
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Because we live in New York City now. I don't think this big move really qualifies as "news" anymore, since we just renewed our lease after nearly a year of living in our little Manhattan studio. But it still feels somewhat unfamiliar, although I've embraced New-Yorker-hood with vehemence. I even have a real New York State ID. MJ may still technically be an Idahoan, but I am a certified New Yorker. And I completely adore this city.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_VKfJzni9l1f8lgupvbp7Z5yXfXCTgolYyHVtGMdXsrcKzemCarMZvGENw2muL8JE4BC7ODdDTduIzZLZMlWZwqaC2SBUKEpp7KB2HT2CeS9a8sTuqzqGjdW7Wj5AbOfnDvbOJ4KDv8/s1600/2013-01-18_1358515769.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_VKfJzni9l1f8lgupvbp7Z5yXfXCTgolYyHVtGMdXsrcKzemCarMZvGENw2muL8JE4BC7ODdDTduIzZLZMlWZwqaC2SBUKEpp7KB2HT2CeS9a8sTuqzqGjdW7Wj5AbOfnDvbOJ4KDv8/s400/2013-01-18_1358515769.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From our 21st floor window.<br />
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It is the most beautiful, crazy, hectic, breath-taking, fascinating, varied, classy city I've ever known. I know hundreds of hit songs have said it before, but there really is no place like New York. I'm not sure if there is anything you couldn't find here, somewhere, if you just knew where to look. You can even find tiny hidden parks with roaring waterfalls.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3Axdg32ieGqGyGR0EAGs3Av7o-TMX42azgeuHWNg65C8Wdj6cwI7YkSF-BjVHPXf-kL7gBy6WhW-oTrE_wkxfghK-EAiwISsP4J_2eLWkMaYolxP-i1wGljU2CNRwlkL6D57dm-NE9I/s1600/2013-05-29_1369841369.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3Axdg32ieGqGyGR0EAGs3Av7o-TMX42azgeuHWNg65C8Wdj6cwI7YkSF-BjVHPXf-kL7gBy6WhW-oTrE_wkxfghK-EAiwISsP4J_2eLWkMaYolxP-i1wGljU2CNRwlkL6D57dm-NE9I/s400/2013-05-29_1369841369.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Acre Park is a lovely oasis between 2nd & 3rd Ave. on 51st Street.<br />
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I was worried that my nature-loving soul would shrivel up and retreat into hibernation once we moved to this concrete jungle, but I couldn't have been more wrong. I miss the wide open skies and towering mountains of Utah and Idaho, but New York City is delightfully lush. New Yorkers are extremely aware of the high value of real estate, and they definitely make the most of any open patch of dirt that can be found. The city is dotted with parks and green spaces, and Central Park is a wonderland of greenery in the heart of a city of steel, cement, stone, and glass.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3rO669FXc5pBdIU1_aF-J8amfmvx_sRfMWktDdHRDHYLqKLmuV4C5RjZ_7waIAA9hDYjuRpi1jZTjIzcQblDWxdI9yOggETk10oDFDQQ_988IP6jm0Hs6JQPBSMU74wxvAoeT6othlQ/s1600/2013-05-12_1368330055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3rO669FXc5pBdIU1_aF-J8amfmvx_sRfMWktDdHRDHYLqKLmuV4C5RjZ_7waIAA9hDYjuRpi1jZTjIzcQblDWxdI9yOggETk10oDFDQQ_988IP6jm0Hs6JQPBSMU74wxvAoeT6othlQ/s400/2013-05-12_1368330055.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A woodsy part of Central Park, very aptly named "The Ramble."<br />
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I could live in this city for the rest of my life and never really know it. MJ says I still look like a tourist, since I'm constantly craning my neck to look up at all of these incredible buildings. Michael and I live in the Financial District on the southern tip of the island of Manhattan. Dutch settlers first started building here in the early 1600s, so to say we live in an older neighborhood is far from an exaggeration. We also spend a lot of time in Battery Park City where Michael works, which is built on the landfill made with the dirt excavated during the construction of the Twin Towers, so our neighborhood is a blend of the oldest and newest buildings in Manhattan. I love the juxtaposition.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiA5tddJRapJOUHkGyrDNxr1JQXIau7mek3LMNLVN_6UweF8bIE7hx-xxHGTSzp-4ejRI9-ikL_ostyWCQ0GU81K3u-qHiH7NOCW766vRRLzwOvqN8zpVKwieo9Ck2XLbgWBNizZMKzY/s1600/2013-03-26_1364258233.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiA5tddJRapJOUHkGyrDNxr1JQXIau7mek3LMNLVN_6UweF8bIE7hx-xxHGTSzp-4ejRI9-ikL_ostyWCQ0GU81K3u-qHiH7NOCW766vRRLzwOvqN8zpVKwieo9Ck2XLbgWBNizZMKzY/s400/2013-03-26_1364258233.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Woolworth Building built in 1913, was the tallest building in the world at 792 ft. Soaring into the clouds behind the Woolworth is 1 World Trade, now topping out at 1,776 ft. tall. <br />
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</tbody></table>
True, New York is dirty, gritty, and rough in spots. It doesn't always smell very pleasant, and the summer heat of the subways can be suffocating. But then there are times when you get smacked upside the head with so much beauty that you just can't believe one city could be such a feast for the eye.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbrA1WThbeCtjbsOkRRKkTOLdDF4bvggABrnOOU3EOOgJJvMdvA6McpLD7Dew6g1gEglMaQ3Nx3WN6SQ3SPJTi6_uDWFsAAAGpj0LRAMWcQ4CZJIRftJpU2xCRnR1QLFyaaewH4L6zIw/s1600/2012-12-18_1355866505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbrA1WThbeCtjbsOkRRKkTOLdDF4bvggABrnOOU3EOOgJJvMdvA6McpLD7Dew6g1gEglMaQ3Nx3WN6SQ3SPJTi6_uDWFsAAAGpj0LRAMWcQ4CZJIRftJpU2xCRnR1QLFyaaewH4L6zIw/s400/2012-12-18_1355866505.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset over the Hudson River.<br />
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</tbody></table>
<div>
I know it was Paris that Hemingway deemed a "moveable feast," but this blur of a city is captivates your senses in so many ways, I can't help but feel like it's a place to be devoured rather than merely viewed. Perhaps this is because my life is now so focused on food—it's all I talk about all day long. But that's another post... Whatever the reason, I can't get enough of this place.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAe4nzZyjfk1ObHpdKlK0hfS9ScHcjnbB1qh-gxlMCjh6ImMdEPLDAZoNeVtETx26-OWpy5MkJnmasmrT55CV_BLHzqkD8TxOQTtWOuyIVjact_eR6uuWmmHMlV4cz9P5NQAleJ3G6RI/s1600/2013-04-01_1364860267.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAe4nzZyjfk1ObHpdKlK0hfS9ScHcjnbB1qh-gxlMCjh6ImMdEPLDAZoNeVtETx26-OWpy5MkJnmasmrT55CV_BLHzqkD8TxOQTtWOuyIVjact_eR6uuWmmHMlV4cz9P5NQAleJ3G6RI/s400/2013-04-01_1364860267.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stoop-id Love</td></tr>
</tbody></table>
<br />
So if you're ever walking down Wall Street and see a woman leaning precariously out of a window over 200 feet above the pavement, don't panic—I'm just drinking in my view.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5VHBGE9YNd6kseB26kfDdeJmv9PAdnzRdZv834rt35iuF88_X_KjuHnTzwNkmCoKxvaDIhOE5URK9-OB2Kalui4-GfjqdVrG0vWyOSuMkA2M1WrvoNprv3ronONrKMdO56Ub3PaUJv0/s1600/2013-03-09_1362861326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5VHBGE9YNd6kseB26kfDdeJmv9PAdnzRdZv834rt35iuF88_X_KjuHnTzwNkmCoKxvaDIhOE5URK9-OB2Kalui4-GfjqdVrG0vWyOSuMkA2M1WrvoNprv3ronONrKMdO56Ub3PaUJv0/s400/2013-03-09_1362861326.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking west along Wall St.<br />
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</tbody></table>
</div>
</div>
</div>
</div>
Kels H. M.http://www.blogger.com/profile/00106596732997513927noreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-60957138298099840992012-03-23T15:12:00.001-06:002012-03-23T15:13:04.544-06:00Rushing to Press<div dir="ltr" style="text-align: left;" trbidi="on">I have the best job. I get to work with the fantastically witty people of my senior staff (who are occasionally quite snarky, & then I just love them more). I get to edit fascinating articles. I get to be a little bit bossy. There are so many perks to being the managing editor of <i>Insight</i>.<br />
<br />
And with all of the brilliant folks that I am lucky to work with, we get to publish the magazine of the BYU Honors Program. It's almost too fun for me to be paid to do it. But I'm not complaining.<br />
<br />
Here's a sneak preview of all the goodness that went down—and up—at our cover photoshoot.<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/AVvXsEg0dpxN_g4BvO1fZ32B9yJ6wnqble-ftjxhO_MzJJg7RDuq3gl2BSFAGI6LlU4ar9fkBOaeLvoIqFqYwfUaEMMVvCtT2wYuwsPfp8nPksX5zqO1ctlve9npx8h72ZgIOjNH3YB25LahI5I/s1600/IMG_6865.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dpxN_g4BvO1fZ32B9yJ6wnqble-ftjxhO_MzJJg7RDuq3gl2BSFAGI6LlU4ar9fkBOaeLvoIqFqYwfUaEMMVvCtT2wYuwsPfp8nPksX5zqO1ctlve9npx8h72ZgIOjNH3YB25LahI5I/s400/IMG_6865.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">staff & friends</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf4RKqEfiahUQZD5WKJ2pFXn2NO0zFqAEN-m9D6e1N_lqdKrqb3TJFfQatAxR7IrkIY-71xR1T8RL2qTx9dG-W1pjq_n6vybRZDG0cvAKup2IV15xPFFFkfC9yALNNL8iMogI4mIO_EU/s1600/IMG_7089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf4RKqEfiahUQZD5WKJ2pFXn2NO0zFqAEN-m9D6e1N_lqdKrqb3TJFfQatAxR7IrkIY-71xR1T8RL2qTx9dG-W1pjq_n6vybRZDG0cvAKup2IV15xPFFFkfC9yALNNL8iMogI4mIO_EU/s640/IMG_7089.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the lovely art director Sarah Kay, me, & our ruthless freshman editor, Mike</td></tr>
</tbody></table><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-3919179936707056612012-02-26T11:17:00.000-07:002012-02-26T11:17:31.105-07:00Hawaiian Mmhm BBQ Chicken Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">aka: Why MJ & I Are Obviously Meant to Be Together Forever<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzBwuvPi5-ZSGiWMjN89qgglTqdZ3mWgLO4HTA9h6K2CgWzARY8k7WKjy4Oc_BdIHY5i_YxkeU8u8M4yH-xntQBuMmnINW6pySzE5q6HU_fUGhnUTlQq83URdnSBGXogzbmfAdG-PLSo/s1600/vegas%2526yummy_567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzBwuvPi5-ZSGiWMjN89qgglTqdZ3mWgLO4HTA9h6K2CgWzARY8k7WKjy4Oc_BdIHY5i_YxkeU8u8M4yH-xntQBuMmnINW6pySzE5q6HU_fUGhnUTlQq83URdnSBGXogzbmfAdG-PLSo/s400/vegas%2526yummy_567.JPG" width="300" /></a></div><br />
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Saturdays at our house are days celebrated by sleeping in, occasionally watching movies, neglecting homework, going to the market, and cooking up lots of deliciousness. I've been missing Jerusalem quite a bit lately, so I was planning on making <a href="http://theshiksa.com/2010/08/25/challah-bread-part-1-the-blessing-and-the-dough/">challah</a> and was dead set on finding matzo meal to make matzo ball soup. But, after searching two of the most likely markets with no luck, I admitted defeat. Besides, MJ was craving a burger.<br />
<br />
But not just any burger. Something gourmet. Something packed with flavors. Something with pineapple. And maybe bbq sauce. I, being one of those kids who always picked chicken nuggets over any burger, was a bit skeptical. So, being the awesome, considerate, self-sacrificing wife I am, I persuaded him to think about a bbq chicken sandwich instead. He thanked me later.<br />
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After a bit of brainstorming and pantry assessment, we created what we both feel/taste is The Best BBQ Chicken Sandwich Ever. It is possible, however, that we are the only people who would like this so much because it contains a lot of our favorite things, all on the same bun. Perhaps we should have christened it the Destiny Burger. You, dear friends, will have to let me know if this is actually an appetizing combo.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyit04dHFdLni1asWp9LUAclY-MGiSzkT50n42SdkKpGlvyAyHdZsgp_b0DgPshmD6rceJwKKZU9eJgX2y73S4gol5EARtcT1vFM8qaoTFzQggdz87TacgcwfeqvO3Z-X2x4vd3vQpRzM/s1600/vegas&yummy_570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyit04dHFdLni1asWp9LUAclY-MGiSzkT50n42SdkKpGlvyAyHdZsgp_b0DgPshmD6rceJwKKZU9eJgX2y73S4gol5EARtcT1vFM8qaoTFzQggdz87TacgcwfeqvO3Z-X2x4vd3vQpRzM/s400/vegas&yummy_570.JPG" width="400" /></a></div><br />
Our tastebuds were in heaven. Sweet pineapple, creamy neufchatel, juicy bbq chicken, rich havarti, crisp butter lettuce, & even more tangy honey bbq sauce? Perfection, right? This was one of those culinary experiments where the results were even better than we'd imagined. The name was inspired by our reaction. Yum. Now I want another one.<br />
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<u>Hawaiian Mmhm BBQ Sandwiches</u><br />
<i>2 rather large pieces of chicken would comfortably make 4 sandwiches. We have—and love—havarti cheese, but mozzarella or provolone would also be yummy. We also used neufchatel rather than cream cheese (we're trying to be healthier & it has 1/3 less fat). And romaine or even iceberg lettuce would also be just fine.</i><br />
<u><br />
</u><br />
2 boneless, skinless chicken breasts, sliced into 1/2 inch strips<br />
1 1/2 cups (maybe a bit more) honey bbq sauce (we used Kraft)<br />
4 slices havarti cheese<br />
4 slices deli ham<br />
1 can pineapple rings<br />
1 tblsp. nefuchatel cheese<br />
4 leaves butter lettuce<br />
4 hamburger buns<br />
salt & pepper<br />
<br />
1. Slice chicken into strips 1/2 inch thin and place in a glass bowl or plastic bag. Cover generously with bbq sauce. Add 3 tblsp. of the juice from the canned pineapple. Salt & pepper to your taste. Let marinate for at least 3 hours.<br />
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2. Cook the chicken using a grill on high heat. You could also bake it in the oven. I attempted to pan fry mine. I would not recommend this approach. It was very splattery.<br />
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3. Toast buns lightly. In a small frying pan, heat ham slices for 3 to 5 minutes. Assemble sandwiches. Spread a layer of cream cheese on the bottom bun and place pineapple slice on top of cream cheese. Add a layer of chicken, then the havarti, then a slice of ham, then the lettuce. Spread additional bbq sauce on top bun.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqawesgAm-ZZALWtSHPdMx8htEeWzJcBCXpjWSN5UzeC0KfusXjk9SmfL4w42za7TV8pXkkPjId43yDdZ1A9vP5Lh82H0eTHGJPEWgOBBxplJjmGXsV0C4ywXhyphenhyphenIkrMLOBZDv5WG-Dz18/s1600/vegas%2526yummy_574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqawesgAm-ZZALWtSHPdMx8htEeWzJcBCXpjWSN5UzeC0KfusXjk9SmfL4w42za7TV8pXkkPjId43yDdZ1A9vP5Lh82H0eTHGJPEWgOBBxplJjmGXsV0C4ywXhyphenhyphenIkrMLOBZDv5WG-Dz18/s320/vegas%2526yummy_574.JPG" width="240" /></a></div><br />
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<br />
<br />
Yes... there were also sweet potato fries. Here are the basics:<br />
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1. Heat oven to 425°F. Wash, dry, and slice sweet potatoes into thin strips. Place fries on a large baking sheet.<br />
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2. Coat with 2 tblsp. cornstarch. Add 1+ tblsp. olive oil. Spice it up! (I used ground ginger, paprika, a dash of curry powder, salt & pepper, and a little pinch of cayenne.)<br />
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3. Bake for 20 minutes, or until the fries are crisp on the edges and soft and fluffy in the centers.<br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-55637443186346087942012-02-03T16:40:00.000-07:002012-02-03T16:40:32.149-07:00Low-Fat, No Sugar, Still Delicious Oat Breakfast Cookies<div dir="ltr" style="text-align: left;" trbidi="on">I know, I know. No sugar? No butter?! Is this even Rush Slowly??? Yes. Sometimes you reach the point in your life where you realize that baking two cakes in a week (and then eating chocolate cake for breakfast) isn't going to make you look great in your little black retro swimsuit on your trip to Vegas next weekend (!!!). So. You go to the gym. You bake something mostly healthy, with no eggs, no butter, minimal but good-for-you fats, and very little sugar (but still with a healthy dose of chocolate to give your morning a boost).<br />
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<br />
<span style="font-size: x-small;">And you have a slightly smaller slice of dark chocolate cake with creamy coconut chocolate frosting after dinner. I really like cake.</span><br />
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I'll admit, I cheated a bit on these by using some home-made apple sauce that definitely had some brown sugar and maple syrup in it... but I think it would be just as good and even better for you with plain 'sauce. I was inspired <a href="http://blueberrygirlinoz.blogspot.com/2010/05/no-sugar-oat-drops.html">by a recipe I found via pinterest</a>, of course. But I yummed it up a bit more.<br />
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These are loaded with protein and good for you nutrients & even healthy fats. You won't be hungry five minutes after leaving the house. Yeah, there's some chocolate, which probably won't help you drop 2 dress sizes in a week. But chocolate triggers the release of endorphins, which we all need in the morning. So. You'll be happier, even if your skirt is still a bit tight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPampViK2rTSlVh0bDTcWcmsSFrT0BkQJHDeDWLpAbXPSpJx0ymmZoBQlATtyyeDQqtyFKU28YPHpth79muYtNAAsBvLTz6JvgeoLIOiM6hEv-HKH0Ymzoajku6ll47-EsncHoYuaBNLw/s1600/culinarylove_498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPampViK2rTSlVh0bDTcWcmsSFrT0BkQJHDeDWLpAbXPSpJx0ymmZoBQlATtyyeDQqtyFKU28YPHpth79muYtNAAsBvLTz6JvgeoLIOiM6hEv-HKH0Ymzoajku6ll47-EsncHoYuaBNLw/s320/culinarylove_498.JPG" width="240" /></a></div><br />
I've been trying to replace some of the fats in my baking with coconut oil of late because, <a href="http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html">despite being a saturated fat, coconut oil is actually good for you! </a> Studies have shown that it promotes heart health & boosts your metabolism. Your body can burn the fat more efficiently because of the composition of the molecules (they're smaller). PLUS, it also doubles as a fantastic lotion. This I learned in India after I spent a day spreading lye-based cement by hand. My skin was chapped & raw. I went to a small home near the shop we were building & asked for water to rinse the lye off my hands. The sweet woman of the house helped me wash, then motioned that I should wait. She returned with coconut oil & slathered my arms & hands. It felt wonderful.<br />
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Sorry. Tangent. The point is, coconut oil is good for you. It's a bit more expensive, but so are visits to the doctor.<br />
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<b><u><br />
</u></b><br />
<b><u>Oat Breakfast Cookies</u></b><br />
2 cups old-fashioned rolled oats<br />
3/4 cups shredded coconut (mine was toasted)<br />
1/3 cup almond meal (blanched almonds ground in a food processor until smooth)<br />
3/4 cup Krusteeze wheat & honey pancake mix<br />
3/4 cup cups semi-sweet chocolate chips<br />
1/3 cup mixed nuts (I used more almonds)<br />
2/3 cup dried fruit (I used cranberries)<br />
1 tsp cinnamon<br />
1/2 tsp allspice<br />
dash of ginger<br />
pinch of salt (unless using salted nuts)<br />
<br />
3 ripe bananas<br />
2 tblsp canola oil<br />
2 heaping tblsp coconut oil<br />
1/2 cup applesauce<br />
1 tsp vanilla<br />
1 1/2 tbslp. water<br />
dash of almond extract (optional)<br />
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Preheat oven to 350°F. Lightly grease a large cookie sheet.<br />
<br />
In a large bowl, combine all dry ingredients & stir until evenly combined. If you don't have almond meal (I didn't, either), put 1/4 cup of almonds in a blender or food processor & blend on high until you have a fairly fine powder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu30B5Jpm1yfjJbuy9HBHnsoVEJ6TReu9NKH51k6DduJM4htNZbj0mQoN1I4ualx60Hi6gNeeazttcVlGT9V2HEZ8Z3YOrP_wdap4A3IYEbI2L1STTlxedSiUjDUuxUWzwxsCpmARp0c/s1600/culinarylove_493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu30B5Jpm1yfjJbuy9HBHnsoVEJ6TReu9NKH51k6DduJM4htNZbj0mQoN1I4ualx60Hi6gNeeazttcVlGT9V2HEZ8Z3YOrP_wdap4A3IYEbI2L1STTlxedSiUjDUuxUWzwxsCpmARp0c/s320/culinarylove_493.JPG" width="240" /></a></div><br />
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If you have a food processor, the wet ingredients come together in a snap. If not, a hand mixer, KitchenAid, or Bosch would also work well. Mash bananas thoroughly, then add oils, applesauce, vanilla, water, & almond extract, if you so choose. Whip them together until smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty4T6tlGUUBo4wQ6kI1_Cfh2YRUUFO-EENrdfEZE2KEAov-1ZYHmT2hw-LJFgDJlwXIe2t8tMZw_YnhydFdhp_bsKNKPoYNZfehz8F2esJE18VNxYlX3Mwoiq3xruz3gocQ7GctG22Xg/s1600/culinarylove_496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty4T6tlGUUBo4wQ6kI1_Cfh2YRUUFO-EENrdfEZE2KEAov-1ZYHmT2hw-LJFgDJlwXIe2t8tMZw_YnhydFdhp_bsKNKPoYNZfehz8F2esJE18VNxYlX3Mwoiq3xruz3gocQ7GctG22Xg/s320/culinarylove_496.JPG" width="240" /></a></div><br />
<br />
Add wet ingredients to dry ingredients and mix until evenly blended. I let my dough sit for a while (while I folded laundry) so the oats could soak up some of the moisture of the wet ingredients. Drop by large spoonful—these are breakfast, remember—onto your lightly greased baking sheet. Bake at 350°F for twenty minutes, or until edges begin to brown and the bottoms of the cookies are light brown & crisp.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatqgih9XJMQn9vnIMWHPaBnXdTN7LtrtxiHPG4xjQdMIh2HwW5FPepIJcrtMpvQWWMxuWS-kUeRS7TxMtInSNJBVhbrchzuQeOkcFEe1-GmSJjokJrIiMpYLWH7q_6WKQ4rHn8A42wwM/s1600/culinarylove_501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatqgih9XJMQn9vnIMWHPaBnXdTN7LtrtxiHPG4xjQdMIh2HwW5FPepIJcrtMpvQWWMxuWS-kUeRS7TxMtInSNJBVhbrchzuQeOkcFEe1-GmSJjokJrIiMpYLWH7q_6WKQ4rHn8A42wwM/s400/culinarylove_501.JPG" width="300" /></a></div><br />
I'm already a fan of these! They feel a lot more loving that tossing a Clif bar at your honey on a rushed morning. :)<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5337880700932465928.post-69151678652990242892012-01-30T07:50:00.001-07:002012-01-30T11:15:33.476-07:00Spicy Thai Peanut Noodles w/ Ginger Lime Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Hi friends. (if you don't know me, but like butter, we should be friends.)<br />
<br />
Newlywed life is full of adventures, big and small. Suddenly, I'm the homemaker. The chef. The wife. It's blissful. And challenging. But it feels great to create a space for the twos of us. And weekly menus!<br />
<br />
That's the latest challenge: plan menus for the week that appeal to both of us (we can't eat cream-cheese-based foods all the time, unfortunately) and concoct menus that use the groceries we buy to best advantage and somehow trick MJ into eating his vegetables. I've even been doing price checking and coupon cutting. Yeah. Really. Clearly, I it's time to get back to blogging about these culinary newlywed adventures. Plus, Barbi said she was bored with cooking and requested a chicken recipe and I like her, so here it goes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t4Y9rWT8S4tjW9VoKuIkUx8oh_PJlntZyYdeRVa3iHmCcRmjxXwNmDSKfediOlw9opIeai6-TADZa9Wpv-DC-rzdqmTzXYucZti7GU-zT4Z8J-Sd71CIJIxgqh8t_cUMXqGzza7zlt4/s1600/culinarylove_434.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t4Y9rWT8S4tjW9VoKuIkUx8oh_PJlntZyYdeRVa3iHmCcRmjxXwNmDSKfediOlw9opIeai6-TADZa9Wpv-DC-rzdqmTzXYucZti7GU-zT4Z8J-Sd71CIJIxgqh8t_cUMXqGzza7zlt4/s640/culinarylove_434.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wish I would have tripled this recipe. I could have eaten these leftovers—<br />
hot or cold—for a week. Blissfully.</td></tr>
</tbody></table><br />
<br />
<b><u>Spicy Thai Peanut Noodles w/ Citrus & Ginger Chicken</u></b><br />
<i>After lots of rich soups and hearty winter meals, my body was begging for something a bit...fresher. This was a perfect solution, full of crisp veggies and bold flavors—and still filling! I pulled much inspiration from these noodles <a href="http://asmallsnippet.blogspot.com/2011/03/spicy-thai-noodles.html">a small snippet</a> and a <a href="http://www.foodnetwork.com/recipes/bobby-flay/ginger-soy-lime-marinated-shrimp-recipe/index.html">marinade by Bobby Flay</a>, but both have been altered quite a bit. I tried to gear it to feed two hungry people and leave plenty of leftovers leftovers. It would serve 4 to 6, depending on how hungry you are. You could easily add another chicken breast with this amount of marinade and up the portions a bit. In fact, I would recommend that you do.</i><br />
<i><br />
</i><br />
<i>The marinade would make a fantastic salad dressing as well. I may have snitched a spoonful. Or two. </i><br />
<i><br />
</i><br />
<b>Marinade</b><br />
4 green onions, chopped<br />
one-inch piece of fresh ginger, peeled & chopped<br />
~ 1/2 cup lime juice (about 1 1/2 limes)<br />
4 cloves garlic, peeled & smashed<br />
1/3 cup soy sauce<br />
1 heaping tblsp. sugar<br />
2 generous tblsp. sesame oil<br />
1/4 tsp. freshly cracked black pepper<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ_a4NknmCP0DsPEIZ7o9SWHDRty5QhaGqErwehbedKAmumRFprNWeamE0bHaYC0_KPAS4lEj1Xd2zjPv7B4CBOqyDXn_8SqoIhFzo5UQGqz-CE9CneGP0dR1x8awhHQrme2Cn-ikcJ0/s1600/culinarylove_416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ_a4NknmCP0DsPEIZ7o9SWHDRty5QhaGqErwehbedKAmumRFprNWeamE0bHaYC0_KPAS4lEj1Xd2zjPv7B4CBOqyDXn_8SqoIhFzo5UQGqz-CE9CneGP0dR1x8awhHQrme2Cn-ikcJ0/s400/culinarylove_416.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">zen</td></tr>
</tbody></table><br />
2 chicken breasts, sliced into one-inch pieces<br />
<br />
In a blender, combine lime juice, ginger, garlic, soy sauce, sugar, pepper. Blend on high until smooth, then add onions and sesame oil. Blend again until smooth. (I used my brand new Cuisinart mini-prep. pure. joy.) It should be a tan color and smell like amazing. Reserve 1/4 cup marinade for noodles.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrtHD1YIE1EIXfDX49Q36aupnAq4IzvctFYQkl5WIiawS1SZC70BulEzn6O0Pd_mWUuVoaBlwVVkynRfu4pG7mbB4vXLSccZSTgf7p1r2JXZssqQ1xR8hxTrjErA1T433cvti2KVPyJk/s1600/culinarylove_417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrtHD1YIE1EIXfDX49Q36aupnAq4IzvctFYQkl5WIiawS1SZC70BulEzn6O0Pd_mWUuVoaBlwVVkynRfu4pG7mbB4vXLSccZSTgf7p1r2JXZssqQ1xR8hxTrjErA1T433cvti2KVPyJk/s320/culinarylove_417.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feel the power! Love this new Cuisinart!</td></tr>
</tbody></table><br />
Pour over chicken and let marinate for at least 20 minutes, but no more than 40. The lime will start to break down the chicken too much and it will get mushy instead of tender and juicy.<br />
<br />
<b>For Noodles</b><br />
3 tblsp. sesame oil<br />
3 tblsp. canola oil<br />
1/2 to 1 tblsp. cracked red pepper (depending on your fire tolerance)<br />
3 tblsp. honey<br />
3 tblsp. brown sugar<br />
3 tblsp. soy sauce<br />
4 tblsp. reserved marinade<br />
2 1/2 tblsp. chunky peanut butter<br />
10 oz. whole wheat pasta (spaghetti or linguine)<br />
<br />
1/2 of a green bell pepper, diced<br />
1/2 of a red bell pepper, diced<br />
1 cup shredded carrots<br />
2 stalks celery, diced<br />
1/2 cup fresh cilantro, finely chopped<br />
<br />
In a medium frying pan, combine sesame and canola oil. Add cracked red pepper and cook on medium for 3 to 4 minutes. Strain out red pepper flakes and set oil aside to cool slightly. In a bowl, whisk together honey, brown sugar, soy sauce, and reserved marinade. Add peanut butter and oil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZX3sNZxybssVFzJcOa1A6T_GUNo7wcjDcTXf38JNkT6yDb84Kg4xCInpjgvdq5yz8E8hyphenhyphen6BzuQn9WkJkFSn__R77Eer6z99V825oFtL2kIY-RVHcZRN-qgl7NRNnK3eUYyzz8iPfoo/s1600/culinarylove_420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZX3sNZxybssVFzJcOa1A6T_GUNo7wcjDcTXf38JNkT6yDb84Kg4xCInpjgvdq5yz8E8hyphenhyphen6BzuQn9WkJkFSn__R77Eer6z99V825oFtL2kIY-RVHcZRN-qgl7NRNnK3eUYyzz8iPfoo/s320/culinarylove_420.JPG" width="240" /></a></div>Bring a large pot of water to a boil, add salt to taste, and begin cooking pasta. In the same medium frying pan, heat two tsp. canola oil. CAREFULLY add chicken (the marinade will sizzle and splatter when it touches the hot oil). Cook on medium high, adding a bit of the remaining marinade after about 5 minutes.<br />
When the marinade begins to carmelize on the chicken and turn a dark golden brown, be sure the it is cooked thoroughly, then remove from heat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4EQGeBXUuqczmvcWUxrOxbrwfUmmiCXVyY2lVwzuGfvIMRhFrZIcr-Cdpih1Sni-3tjSuPGXfQadDIk3hpXVMpQDbLhEl9fVBF2XZcCwX7kStNVVNbQ6ZIS1DrROdDM5ETXsz2mj4Hk/s1600/culinarylove_428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4EQGeBXUuqczmvcWUxrOxbrwfUmmiCXVyY2lVwzuGfvIMRhFrZIcr-Cdpih1Sni-3tjSuPGXfQadDIk3hpXVMpQDbLhEl9fVBF2XZcCwX7kStNVVNbQ6ZIS1DrROdDM5ETXsz2mj4Hk/s400/culinarylove_428.JPG" width="400" /></a></div>When they are cooked to your liking, drain noodles. In a large bowl, combine noodles, chicken, veggies, and most of the chopped cilantro. Pour sauce over noodle mixture and stir to coat evenly. Serve with a pinch of cilantro on top. Enjoy!<br />
<br />
Our meal was even better with the addition of a great smoothie MJ whipped up of various things we had on hand. soooo good. I really love him.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3GdgPpcjgTVk9mSuoNzdXqxWbE9FrG411J-_SZ3LK2uLu5Byj6KZ8BqF8FwK451DpLUK9zun5q7KwO3RF7MDYe986FTV9Wg-KJp0V0RnraYSjHDR3FOn3YxWR5Ww1bYAuQAh071utNs/s1600/culinarylove_431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3GdgPpcjgTVk9mSuoNzdXqxWbE9FrG411J-_SZ3LK2uLu5Byj6KZ8BqF8FwK451DpLUK9zun5q7KwO3RF7MDYe986FTV9Wg-KJp0V0RnraYSjHDR3FOn3YxWR5Ww1bYAuQAh071utNs/s400/culinarylove_431.JPG" width="400" /></a></div><br />
<b><br />
</b><br />
<b>MJ's Piña Colada Smoothie</b><br />
3/4 cup fresh or canned pineapple<br />
3 fresh (or frozen) strawberries<br />
1/2 a can of coconut milk<br />
~ 1 cup orange-pineapple juice<br />
1 very ripe banana<br />
about 15 ice cubes<br />
1 tbsp. fresh lime juice<br />
<br />
Blend on high until creamy, dreamy, and delicious. YUM.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5337880700932465928.post-9813640392448912382012-01-11T18:18:00.002-07:002012-01-11T18:18:32.034-07:00December 29th, 2011<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">This is my best friend and his cute mama. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KWfhX1TWnl-mXM6vR87Gv6bS-k7-YbWum6bhz3MKDKprjGCm6d3MXSvzOcg6LZJmS4AI28SeVkJ1O6TtDMBBoRcZedPpUjVFoaxM4hUdXas7Xcsc1gcmU7iOnkngZm4413_O3PVvb90/s1600/_DSC2823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KWfhX1TWnl-mXM6vR87Gv6bS-k7-YbWum6bhz3MKDKprjGCm6d3MXSvzOcg6LZJmS4AI28SeVkJ1O6TtDMBBoRcZedPpUjVFoaxM4hUdXas7Xcsc1gcmU7iOnkngZm4413_O3PVvb90/s400/_DSC2823.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">He married me.</div><div class="separator" style="clear: both; text-align: center;">(How lucky am I?!) </div><div class="separator" style="clear: both; text-align: center;">On December 29th, 2011.</div><div class="separator" style="clear: both; text-align: center;">It was pretty awesome.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcLMd6sHOUH5PsxgQzDYQj-B4PaiMnapHO7gsdFkkqLdlDiq_p-3Rb8PxUEUEnwAV1b8ma5hDnDBNTv8Ic7bPuKm0UgAP4kMdNFP2QYw3-noGmBwN7y6QU2Mt6JfiHc4_re3y9j7ZbE/s1600/_DSC3197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcLMd6sHOUH5PsxgQzDYQj-B4PaiMnapHO7gsdFkkqLdlDiq_p-3Rb8PxUEUEnwAV1b8ma5hDnDBNTv8Ic7bPuKm0UgAP4kMdNFP2QYw3-noGmBwN7y6QU2Mt6JfiHc4_re3y9j7ZbE/s640/_DSC3197.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;">The most handsome groom I ever did see.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The night before, we had a party with lots of friends and loved ones.</div><div class="separator" style="clear: both; text-align: center;">There was a bit of cake smashing</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgCtLIQKATJ4j3DhfGLEdD40iPLSPZbf-efYP9gmHH2hggy2-ayYtb9srbDg0K70dcUjVNBoyefE5cD9mozMZuZY7Y1bvCSQmXeG3DA3I3u_oocTwzUBld8ItGhb4DT6QneLhhwCSS-o/s1600/_DSC2914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgCtLIQKATJ4j3DhfGLEdD40iPLSPZbf-efYP9gmHH2hggy2-ayYtb9srbDg0K70dcUjVNBoyefE5cD9mozMZuZY7Y1bvCSQmXeG3DA3I3u_oocTwzUBld8ItGhb4DT6QneLhhwCSS-o/s200/_DSC2914.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24OR32ut8RUHOYDNy4dGJ6EIa4C3peeaG__K454G6ZI5DPiFLwV2PMIR9HW4JNnquJhYq_akbucaBSc9LWCOIioXNgv0o4UVIGHF-4gU39Q2oUxYNg6MeW2EzIXeZFRDGFRHAbVG1h7s/s1600/_DSC2917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24OR32ut8RUHOYDNy4dGJ6EIa4C3peeaG__K454G6ZI5DPiFLwV2PMIR9HW4JNnquJhYq_akbucaBSc9LWCOIioXNgv0o4UVIGHF-4gU39Q2oUxYNg6MeW2EzIXeZFRDGFRHAbVG1h7s/s200/_DSC2917.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And some dancing.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24OR32ut8RUHOYDNy4dGJ6EIa4C3peeaG__K454G6ZI5DPiFLwV2PMIR9HW4JNnquJhYq_akbucaBSc9LWCOIioXNgv0o4UVIGHF-4gU39Q2oUxYNg6MeW2EzIXeZFRDGFRHAbVG1h7s/s1600/_DSC2917.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1nBTcrSz4sxvCuUQO3vM_bl45Y8rMHDFOAwIlSO4xiNdIFU_9_v87II2dpinAMPxSb_8IMb_EJsE49pycsSlwCBJhXFKvLEWMfri2eqrexHnMOwXPjbmA_EOG8ytOHKa14WLImlYxZQ/s1600/_DSC2996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1nBTcrSz4sxvCuUQO3vM_bl45Y8rMHDFOAwIlSO4xiNdIFU_9_v87II2dpinAMPxSb_8IMb_EJsE49pycsSlwCBJhXFKvLEWMfri2eqrexHnMOwXPjbmA_EOG8ytOHKa14WLImlYxZQ/s400/_DSC2996.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But the sealing that took place at the Newport Beach temple, just inside that window behind us, was by far the most spectacular experience.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9hNDft-PUCacsTqU9lhwNNF-MylOZGhf4NNMw4EOt2Jx7p6V3Lh0syTF2oNCIz1SBDjqd2wUfUxhKl8HAoq24KrM_o0Nid1di7yWkTGHZnCnsslTwQxAMupcak0Ax68BwPQKqdn-m_8/s1600/_DSC3217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9hNDft-PUCacsTqU9lhwNNF-MylOZGhf4NNMw4EOt2Jx7p6V3Lh0syTF2oNCIz1SBDjqd2wUfUxhKl8HAoq24KrM_o0Nid1di7yWkTGHZnCnsslTwQxAMupcak0Ax68BwPQKqdn-m_8/s640/_DSC3217.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now I know that I'll have this wonderful man </div><div class="separator" style="clear: both; text-align: center;">at my side </div><div class="separator" style="clear: both; text-align: center;">for the rest of my life.</div><div class="separator" style="clear: both; text-align: center;">And if we faithfully keep the covenants</div><div class="separator" style="clear: both; text-align: center;">that we've made to the Lord</div><div class="separator" style="clear: both; text-align: center;">and to each other</div><div class="separator" style="clear: both; text-align: center;">death won't part us.</div><div class="separator" style="clear: both; text-align: center;">We will spend eternity as husband and wife.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">We were so grateful to be surrounded by friends and family.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYFiuLDl3RcmCpc86MtUWD-sPi1gMtrO4RrFg7aBq0LFrgHLfz8Q4gG3gjG2FVLkLhJcpLOVeqb9MLotkAabCby0mXD2ZsDCKpa65jHxxOJ49R-Pqg3SADQETaxAcTQ0Faz0Aa-mFRlY/s1600/_DSC3261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYFiuLDl3RcmCpc86MtUWD-sPi1gMtrO4RrFg7aBq0LFrgHLfz8Q4gG3gjG2FVLkLhJcpLOVeqb9MLotkAabCby0mXD2ZsDCKpa65jHxxOJ49R-Pqg3SADQETaxAcTQ0Faz0Aa-mFRlY/s640/_DSC3261.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And loved the addition of some little cousins.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kyQ1S_zQoBsVeW8L_9j9d35Qi828zg9SCrz-QeuFGyS3wuoRSRe-giRLgL6hYhkLOzJAQc1IPeKcnbNTTvHAYqtsXiIVvW20Uxmxc1QcwVbACTeWE_6PViBzh-s_G5YQgJ13eRHLNcg/s1600/_DSC3327.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/AVvXsEj3kyQ1S_zQoBsVeW8L_9j9d35Qi828zg9SCrz-QeuFGyS3wuoRSRe-giRLgL6hYhkLOzJAQc1IPeKcnbNTTvHAYqtsXiIVvW20Uxmxc1QcwVbACTeWE_6PViBzh-s_G5YQgJ13eRHLNcg/s320/_DSC3327.jpg" width="212" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-l_ITHQxhvlgaC89muPfFoWpSjCAGktFnExlvQVvvu2SKCuWhPqLwR3BxBzYnzeLcFW0AonfTmCW0MnyuRqTitn9-Ad3JQP0t_57jXM11bXNchCMVKH-z2GHySZMofjsDHakf5nmx6k/s1600/_DSC3330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-l_ITHQxhvlgaC89muPfFoWpSjCAGktFnExlvQVvvu2SKCuWhPqLwR3BxBzYnzeLcFW0AonfTmCW0MnyuRqTitn9-Ad3JQP0t_57jXM11bXNchCMVKH-z2GHySZMofjsDHakf5nmx6k/s320/_DSC3330.jpg" width="212" /></a><br />
<div style="text-align: center;">Had a great line-up of wonderful friends (many of whom traveled far to be there).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVq91Of0GOfkegV57zCa7UI1yzRRwsmEysRV7G-GAE2Q5-DpT16zGWU5C0I-QMx2Txpq6gFkPvj4bQj5oUhj4gusqiBZDFL2co_33mewyMeMiyePQCwzBSq8I_bDu1DzN6fqSebyzSz8/s1600/_DSC3360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVq91Of0GOfkegV57zCa7UI1yzRRwsmEysRV7G-GAE2Q5-DpT16zGWU5C0I-QMx2Txpq6gFkPvj4bQj5oUhj4gusqiBZDFL2co_33mewyMeMiyePQCwzBSq8I_bDu1DzN6fqSebyzSz8/s640/_DSC3360.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We felt the love of friends who have become family through years of laughter, tears, & love.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNFbNuHLHg6m-a0yCM85c81Rh_VWjwK6TYYi3uo6J7jl3T_2m_qY8pBcYeII1DLC-RH9vBw9bD3AH-vbEe0jRwTH6d2hnjPe1hnQeY8BQYl1jUponOWFw29BuPpeQ6j8PXPreZP5to3c/s1600/_DSC3379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNFbNuHLHg6m-a0yCM85c81Rh_VWjwK6TYYi3uo6J7jl3T_2m_qY8pBcYeII1DLC-RH9vBw9bD3AH-vbEe0jRwTH6d2hnjPe1hnQeY8BQYl1jUponOWFw29BuPpeQ6j8PXPreZP5to3c/s400/_DSC3379.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We showed off our classy sides.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqx9thZ0tpGDO6o4ULeyNFZfZTLRRVwYQGmap-V8SLWnF0hPsO68xb7N_QuW8e2FakLHE929eKNCtB-xt0y9kXNtIyJtL-HQqj0t5Sg4DZif5yczIeu8iK0a7Xf33noy7FeHCObHX8dY/s1600/_DSC3387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqx9thZ0tpGDO6o4ULeyNFZfZTLRRVwYQGmap-V8SLWnF0hPsO68xb7N_QuW8e2FakLHE929eKNCtB-xt0y9kXNtIyJtL-HQqj0t5Sg4DZif5yczIeu8iK0a7Xf33noy7FeHCObHX8dY/s400/_DSC3387.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We also kissed a bit.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcflLQ3hyphenhyphenEdL7GHbYY9G-h0UT2aKsDkMloQiB3gBgidFxxey7d0TvZz59zFTTFtZRsRDcjubgyAWsh6RSo3Cf6a3_Yq5VEhgF8gGtEZDzAdeXfbvu-pXq8pkFlYg1bcLq1ozKV0VJD3A/s1600/_DSC3408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcflLQ3hyphenhyphenEdL7GHbYY9G-h0UT2aKsDkMloQiB3gBgidFxxey7d0TvZz59zFTTFtZRsRDcjubgyAWsh6RSo3Cf6a3_Yq5VEhgF8gGtEZDzAdeXfbvu-pXq8pkFlYg1bcLq1ozKV0VJD3A/s400/_DSC3408.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The Murdoch Men looked particularly dashing.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTZ5jll-719CDyxHAwpWEypCp6zjCANvUtILzWAoYozRumvZ6ny4Ip5wLGm1-03zp-RQHMYOoz88Tnn_jUjQR2rffFCnjaS77pXJLdNMlE_3yiDRPVfEe1YYHnrL-wNzKVQcgbw6OPMY/s1600/_DSC3432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTZ5jll-719CDyxHAwpWEypCp6zjCANvUtILzWAoYozRumvZ6ny4Ip5wLGm1-03zp-RQHMYOoz88Tnn_jUjQR2rffFCnjaS77pXJLdNMlE_3yiDRPVfEe1YYHnrL-wNzKVQcgbw6OPMY/s400/_DSC3432.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">There was more kissing. With some extra help this time.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFNBRWaZaMxdbxNTQKc0tWmmHKu_mbf3V4OuxQm6L6ZncvFhz98mPMUe4IyffqCskid6t11TV35Zb5gNk0pMymJt_5DwmUBaUG1uW9DBX-cNZM8Ckzi5HGnaKEi79dRGTLiNXBr68230/s1600/_DSC3458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFNBRWaZaMxdbxNTQKc0tWmmHKu_mbf3V4OuxQm6L6ZncvFhz98mPMUe4IyffqCskid6t11TV35Zb5gNk0pMymJt_5DwmUBaUG1uW9DBX-cNZM8Ckzi5HGnaKEi79dRGTLiNXBr68230/s400/_DSC3458.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I even caught some air.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaYOSE02dPbwXTERxWvYoFKPEt0rbedKYw6ZNKj0na9DK9DzkZmz5X_bhWXsfoXO8lWuXmmANwEWOIV-tdgnBj7XjZo_Jv15T-apEGDXdtrZoMpYaL2V48LV8EKmWnkOdMRd5n4MG6AA/s1600/_DSC3469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaYOSE02dPbwXTERxWvYoFKPEt0rbedKYw6ZNKj0na9DK9DzkZmz5X_bhWXsfoXO8lWuXmmANwEWOIV-tdgnBj7XjZo_Jv15T-apEGDXdtrZoMpYaL2V48LV8EKmWnkOdMRd5n4MG6AA/s400/_DSC3469.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have new family members to love.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWece7T8gbZxc5eu3E_JNS91x3JVTRpjvhcdjX-7DzTx4qAOlYy9vef-iywJgYtHuLr_cP-YAiCFFFjcV0vsWX6iPn2E03LX00t0e9iv48xAVFfEsQgcE9wsCH0sVkR1dZN2d1v7ci2kM/s1600/_DSC3547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWece7T8gbZxc5eu3E_JNS91x3JVTRpjvhcdjX-7DzTx4qAOlYy9vef-iywJgYtHuLr_cP-YAiCFFFjcV0vsWX6iPn2E03LX00t0e9iv48xAVFfEsQgcE9wsCH0sVkR1dZN2d1v7ci2kM/s320/_DSC3547.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And a husband to share my adventures, trials, and triumphs.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-13zxbOyQJVhyNPhvjqJBlYxotuemzs4Wg_3JMNbKd7wgZgnxFiRYWsGAjHZYThjkPlAVlHEDiiQRTZybh4x7A3dOR2Y-qcuYeAdP7Q3S5iBuX6uEA5UOunY_VaQ73nGB1isOy26bF7s/s1600/_DSC3626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-13zxbOyQJVhyNPhvjqJBlYxotuemzs4Wg_3JMNbKd7wgZgnxFiRYWsGAjHZYThjkPlAVlHEDiiQRTZybh4x7A3dOR2Y-qcuYeAdP7Q3S5iBuX6uEA5UOunY_VaQ73nGB1isOy26bF7s/s400/_DSC3626.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCjtyGbrXlYw5b8LePF112Yfbzaek46MmnTIoAkeaaaQ2AkzfLQj1mZ_MC8NNYbhV6N1OYP5vjgU1Z-wAy_YbGjNo_rSSRtyKMu0afOwkSVycEvVf2b_1DWZ8r3jChyiLf0WYyEHKlxU/s1600/_DSC3635.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/AVvXsEiNCjtyGbrXlYw5b8LePF112Yfbzaek46MmnTIoAkeaaaQ2AkzfLQj1mZ_MC8NNYbhV6N1OYP5vjgU1Z-wAy_YbGjNo_rSSRtyKMu0afOwkSVycEvVf2b_1DWZ8r3jChyiLf0WYyEHKlxU/s320/_DSC3635.jpg" width="213" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIPDuFHRBbLUeSwquROJ0VDUQBV-32GJsz0a3UfvdOwEkleuAcCkbtXniI8WY0QJvjEsM7cWBZOCDbyBc2H0hjRAcnH6HI8vwLjsFid82SOS3LEYtchqD7rrW7W0OTqwaFDwFAyPyQZE/s1600/_DSC3715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIPDuFHRBbLUeSwquROJ0VDUQBV-32GJsz0a3UfvdOwEkleuAcCkbtXniI8WY0QJvjEsM7cWBZOCDbyBc2H0hjRAcnH6HI8vwLjsFid82SOS3LEYtchqD7rrW7W0OTqwaFDwFAyPyQZE/s320/_DSC3715.jpg" width="213" /></a><br />
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<div style="text-align: center;">Running through the fog to the beach that has always felt like home was exhilarating.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rvRRCclWkuvIl1vMV1xl-ie4lGAoo0ysxWhjaND83opmGiDLn0n_hNQPNN38EV3hVXZxIAFt8I4r4z_7GjgTaJFKXg4uFk4gvGLMokWcmdPsOMZ1K5vRQJs0fkT1cGm3gsUMjFwDRPc/s1600/_DSC3742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rvRRCclWkuvIl1vMV1xl-ie4lGAoo0ysxWhjaND83opmGiDLn0n_hNQPNN38EV3hVXZxIAFt8I4r4z_7GjgTaJFKXg4uFk4gvGLMokWcmdPsOMZ1K5vRQJs0fkT1cGm3gsUMjFwDRPc/s640/_DSC3742.jpg" width="560" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And then the sky caught fire.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FrMdyKpvxPWGePo0Mu4Ekr2w3AnHgF9dZIFvcFxdv5-ffMMgq-31-vwO8tm5enwRYsl8e0gWarG0t7bDAafbK3Fbd0-0FOoktVztOIm3Bc6rHu9JNblGN_ZJ3gWIjJ2i3wiJfX8pXCI/s1600/_DSC3780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FrMdyKpvxPWGePo0Mu4Ekr2w3AnHgF9dZIFvcFxdv5-ffMMgq-31-vwO8tm5enwRYsl8e0gWarG0t7bDAafbK3Fbd0-0FOoktVztOIm3Bc6rHu9JNblGN_ZJ3gWIjJ2i3wiJfX8pXCI/s640/_DSC3780.jpg" width="560" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My cousins, Tiff and Alan Hancock, of <a href="http://www.facebook.com/pages/Hancock-Photography/332433265415?ref=ts">Hancock Photography</a>, captured our day beautifully.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaMm1GYItxw4f3LrZCjpFOGgHz_VmvnmNGxHPfG7dr93T4ss_f1mjoXBIzUv9l_ayQMTcURbj1T6835Pwe21INhobm7Qv9y2MydBy6S3e0D4v0IFnlXMC1Mv19eMz9iToYHRJq9zSYpw/s1600/_DSC3784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaMm1GYItxw4f3LrZCjpFOGgHz_VmvnmNGxHPfG7dr93T4ss_f1mjoXBIzUv9l_ayQMTcURbj1T6835Pwe21INhobm7Qv9y2MydBy6S3e0D4v0IFnlXMC1Mv19eMz9iToYHRJq9zSYpw/s400/_DSC3784.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Standing in my groom's arms, </div><div class="separator" style="clear: both; text-align: center;">toes in the sand, </div><div class="separator" style="clear: both; text-align: center;">on the beach where I grew up was </div><div class="separator" style="clear: both; text-align: center;">the perfect way to end </div><div class="separator" style="clear: both; text-align: center;">our truly perfect day.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFyigCjZHnlDh8cCFKFkOcj9Qj4RLvCp41g8wKKwPoJfsTPyOC01MNgTd72ms2qWYeRjRq3UH6-mamDZJhsKnt-7sc6GTwWVHBqP0iHbR0Fg45pnGUR-K9ZzV9Uc6ANoiuFuv909N9-8/s1600/_DSC3797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFyigCjZHnlDh8cCFKFkOcj9Qj4RLvCp41g8wKKwPoJfsTPyOC01MNgTd72ms2qWYeRjRq3UH6-mamDZJhsKnt-7sc6GTwWVHBqP0iHbR0Fg45pnGUR-K9ZzV9Uc6ANoiuFuv909N9-8/s640/_DSC3797.jpg" width="560" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUxz-mf3nTSQTxmvFYBmcZl_VLmUDGT4THgpXPec1aXfXSNhMnPvUlw8r0QT9vxQIQ3XMK0n-1na9FfMQvdDpwzt7ivNs0CvzFuf5v9VJLes4w_owm4wnEd5VwfbFOPLkaPNE06u8FXs/s1600/_DSC3807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUxz-mf3nTSQTxmvFYBmcZl_VLmUDGT4THgpXPec1aXfXSNhMnPvUlw8r0QT9vxQIQ3XMK0n-1na9FfMQvdDpwzt7ivNs0CvzFuf5v9VJLes4w_owm4wnEd5VwfbFOPLkaPNE06u8FXs/s400/_DSC3807.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs-v1PkioVKD7AR9OpnXZMvTzAhZfXQZEGzQM_bM2XdHkAlYXvjvMeGG9j2cQsU7wI3UKesLHDVLQxWGZf5bg3l8IZ-pdwCkkVuGlvOMOpuujk3NDuqBLBWw2JudW3pfQKiHRO898jeE/s1600/_DSC3846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs-v1PkioVKD7AR9OpnXZMvTzAhZfXQZEGzQM_bM2XdHkAlYXvjvMeGG9j2cQsU7wI3UKesLHDVLQxWGZf5bg3l8IZ-pdwCkkVuGlvOMOpuujk3NDuqBLBWw2JudW3pfQKiHRO898jeE/s400/_DSC3846.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">While planning a wedding in 56 days </div><div class="separator" style="clear: both; text-align: center;">and keeping my budget under $5,000 for two receptions, </div><div class="separator" style="clear: both; text-align: center;">life got a little crazy a few times.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But I like crazy. </div><div class="separator" style="clear: both; text-align: center;">And I had a great guy to love me through the insanity.</div><div class="separator" style="clear: both; text-align: center;">And the support of so many who pitched in to make our wedding possible.</div><div class="separator" style="clear: both; text-align: center;">Our parents were incredible, our friends were kind, and we felt so loved.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I love my newly expanded family.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i857_M1P5mxXGcASBNO2KkYKUiwCNTxqy9PoV4NRM5bRe8IXotuem5QTT6ccvoyjqc5k-kGaj99WtmWEIF5S0QlJE-8SGJGYMd9oPxSRGcu1hERmebubIAMAhHC3swM-z_bHWm5mblc/s1600/_DSC3427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i857_M1P5mxXGcASBNO2KkYKUiwCNTxqy9PoV4NRM5bRe8IXotuem5QTT6ccvoyjqc5k-kGaj99WtmWEIF5S0QlJE-8SGJGYMd9oPxSRGcu1hERmebubIAMAhHC3swM-z_bHWm5mblc/s640/_DSC3427.jpg" width="560" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">With my Mr. by my side, life as a Mrs. is pretty fantastic.</span></div><br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5337880700932465928.post-50907728053983203292011-12-05T19:48:00.002-07:002011-12-05T19:51:03.304-07:00An Announcement<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">one boy</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">one girl </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+ </span><br />
<span class="Apple-style-span" style="font-size: large;">one perfect proposal</span><br />
<span class="Apple-style-span" style="font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">eleven diamonds</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">= </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">one very happy engaged couple</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE191xfRlNO_5diPo_9o3A_8hGzV0bRoDpBN8DwMClt__g-csbnzmuCJE3W1GY9wIr60OuPj0NbxZsDpKigJcXPQj1MOD6IEB8h1FRG0K1ZHXGkO1Ei51xAAhxuLg5xQ1ihJsV4RrTH4/s1600/DSCN0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE191xfRlNO_5diPo_9o3A_8hGzV0bRoDpBN8DwMClt__g-csbnzmuCJE3W1GY9wIr60OuPj0NbxZsDpKigJcXPQj1MOD6IEB8h1FRG0K1ZHXGkO1Ei51xAAhxuLg5xQ1ihJsV4RrTH4/s320/DSCN0029.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">one very happy engaged couple</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+ </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">56 days of engagement</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">a temple in Newport Beach</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">one mother's dress</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">a $5,000 budget</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">+</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">a whole lotta love</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">=</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">one very happy married couple</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcPqcxaLYTh-_iGJ5sz_SkN4_014E_bQW4maMr-Jv_OVCFB25tvz5orgu-VW1KIAuAow6yQie7_wDhc-XHfxo0Djl_uCgYnJQ7dBRs4x6CjIhbMNB96cBpeQqG9BRYUV8ZTDAE7DFEhA/s1600/_DSC2061-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcPqcxaLYTh-_iGJ5sz_SkN4_014E_bQW4maMr-Jv_OVCFB25tvz5orgu-VW1KIAuAow6yQie7_wDhc-XHfxo0Djl_uCgYnJQ7dBRs4x6CjIhbMNB96cBpeQqG9BRYUV8ZTDAE7DFEhA/s320/_DSC2061-2.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Michael & I are sealing the deal and getting hitched on </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">December 29th, 2011. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Until then, I'm a bit preoccupied with cookin' up wedding plans to do too much recipe cookin'. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">I'll be back once I have MY OWN KITCHEN. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Where I shall be cooking meals. For my husband. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">talk about bliss</span></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-52543698201897892852011-11-02T11:41:00.000-06:002011-11-02T11:41:35.056-06:00Happy Halloween!<div dir="ltr" style="text-align: left;" trbidi="on">All of the 50% off sales on candy give me little reason to bake up any treats this week (although America's Test Kitchen has been beguiling me with this killer brownie recipe... it will be posted soon), but this was too sweet not to share with you all.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWy4Z635p6Z8I8-k2Jtgoczj_7tXauyeaCHmBwO-9FQ0eInMok6pa7_kRwJhuKHawvlbB31MYk3VmGbzpwoCJOmNHf6ZLrG_as4PpFPeDQ-F8tpN47tWFOJBdbhOppdc215Svh97Gj1k/s1600/DSCN9607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWy4Z635p6Z8I8-k2Jtgoczj_7tXauyeaCHmBwO-9FQ0eInMok6pa7_kRwJhuKHawvlbB31MYk3VmGbzpwoCJOmNHf6ZLrG_as4PpFPeDQ-F8tpN47tWFOJBdbhOppdc215Svh97Gj1k/s640/DSCN9607.JPG" width="419" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know, I know. Kissing pictures. ew. And if we're facebook friends, you've already seen this. Sorry for the redundancy. But I was really proud of this Halloween inspiration, and when you only get to wear something once, you have to post pictures everywhere.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We're supposed to be these two, if you didn't recognize the iconic pose: </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHPlrj_tt3QLDaDKYMwfBvxcvPzqrkeaqzu1Tj9af772OwZauYRdYZeK6dURf8FCmMtbA7sDqifyd1dAyQwWpl0AjrgZD_J3YENu60ncN5PcZIqvgquVfSEiJ8yYqAQ6olG8SzbYNKcI/s1600/Screen+Shot+2011-10-20+at+9.38.21+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHPlrj_tt3QLDaDKYMwfBvxcvPzqrkeaqzu1Tj9af772OwZauYRdYZeK6dURf8FCmMtbA7sDqifyd1dAyQwWpl0AjrgZD_J3YENu60ncN5PcZIqvgquVfSEiJ8yYqAQ6olG8SzbYNKcI/s400/Screen+Shot+2011-10-20+at+9.38.21+AM.png" width="318" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5337880700932465928.post-36100084037114443552011-10-17T01:08:00.001-06:002011-10-18T09:31:24.506-06:00Sweet Potato Pie<div dir="ltr" style="text-align: left;" trbidi="on">It's one of those fantastic autumn afternoons where the trees a bursts of color but the sunshine still feels like summer, there's just the slightest chill in the air. And I came home early from campus to add my beloved green apron to my outfit, which already would have fit in well on the set of <i>Julie & Julia</i>. My church ward is having a pumpkin carving activity next week, and since we have an excess of graham crackers from our last s'more activity, I've been called upon to concoct a recipe for a marshmallow-topped sweet potato pie with a graham cracker crust. I'm not sure that I've ever been so happy about a church assignment. <br />
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I've never even tasted sweet potato pie until today—much less attempted to make one before—but I'm happy to report that my Tasting Committee (roommmates and boyfriend) all approved of this latest incarnation of my favorite starchy superfood. The flavors were warm without being overwhelming, the consistency was decadent, but not overly rich, and the addition of the toasted marshmallows added a bit of whimsy. Yes, pies can be whimsical. Since I lacked any experience with this particular pie, I turned to Smitten Kitchen; the filling recipe belongs to her, with a few minor tweaks. For a sweet way to celebrate autumn's goodness, try this pie!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHyG_vDNFjFYJE7BrVjzUciq0xey1PhHzjheM0N9Ozaiy2BbIIwb9juSeZOl__lfufaYR04mzG9dYmtKv0gl7Q5-OsIU966gVWdgSZ8WZbkXxz7hAAWxcaYJog6ZmW4UT-hLCH9lzjJA/s1600/DSCN9550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHyG_vDNFjFYJE7BrVjzUciq0xey1PhHzjheM0N9Ozaiy2BbIIwb9juSeZOl__lfufaYR04mzG9dYmtKv0gl7Q5-OsIU966gVWdgSZ8WZbkXxz7hAAWxcaYJog6ZmW4UT-hLCH9lzjJA/s320/DSCN9550.JPG" width="240" /></a></div><br />
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<b><u>Sweet Potato Pie</u></b><br />
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<b>Graham Cracker Crust</b><br />
12 Graham Crackers<br />
5 tblsp. butter, melted, plus some softened for buttering pie dish<br />
3 tbsp. brown sugar<br />
1 tsp. vanilla<br />
(1/4 tsp. salt if using unsalted butter)<br />
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1. Preheat oven to 350°F. Put your graham crackers in a plastic bag (layer two bags if yours are a bit flimsy). Find a sturdy object (I used a rolling pin) & bash them to bits. This is great fun, but may startle your neighbors. In a large bowl, melt 5 tblsp. of the butter. Also coat the inside of your pie dish in butter (I used the remnants that stuck to the wrapper). Add brown sugar and vanilla to melted butter and stir until smooth. Add crushed graham crackers and mix until butter mixture is thoroughly blended throughout. Spread crumbly crust mixture into pan and press it down firmly, pushing crumbs up the sides of the pan. Bake for 10–12 minutes, until crust is golden and crisp, but not dark brown. Remove from oven and set aside to cool. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZJhpJsmbAI29EsO_CV23cAIQHtW-ctp9qlk7fM_rbHVHcRXbGLJ7ztY_o8StZw4Fa9eeOC0tg0C0NmE1SHkgtkN5c4wg9XFXAxaT0sliSF8WuiQemrkJDlb8U8j2uerndCNZTmviRHY/s1600/DSCN9533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZJhpJsmbAI29EsO_CV23cAIQHtW-ctp9qlk7fM_rbHVHcRXbGLJ7ztY_o8StZw4Fa9eeOC0tg0C0NmE1SHkgtkN5c4wg9XFXAxaT0sliSF8WuiQemrkJDlb8U8j2uerndCNZTmviRHY/s200/DSCN9533.JPG" width="150" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCO-PE2j8XjJWI4Y8MLFONFANR7bnRYs55ca2tACcGQ0Tz5-9BxM2RWBQytQd52NXi9CsI7ePHHwY0ebhiBSkcEJdSg2IjMAZOHDZalxZUjnHcMp9rurkhNoQL-utTMZBMNXcI6XJbaY/s1600/DSCN9534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCO-PE2j8XjJWI4Y8MLFONFANR7bnRYs55ca2tACcGQ0Tz5-9BxM2RWBQytQd52NXi9CsI7ePHHwY0ebhiBSkcEJdSg2IjMAZOHDZalxZUjnHcMp9rurkhNoQL-utTMZBMNXcI6XJbaY/s200/DSCN9534.JPG" width="200" /></a></div><br />
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<b>Sweet Potato Filling</b><br />
<i>This recipe is taken directly from <a href="http://smittenkitchen.com/2009/11/sweet-potato-buttermilk-pie/">Smitten Kitchen</a>; my only additions were a dash of ground ginger and the marshmallows on top.</i><br />
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1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice <i>(I used two fairly large potatoes and had twice what I needed. One large sweetie would do the trick.)</i><br />
4 tblsp. butter, melted<br />
1/2 tsp. freshly grated nutmeg<br />
1/2 tsp. ground cinnamon<br />
1/4 tsp. ground ginger<br />
1/2 tsp. salt if using unsalted butter, 1/4 tsp. if using salted butter<br />
3 large eggs, separated<br />
1/2 cup sugar<br />
2 tblsp. all-purpose flour<br />
3/4 cup full- or lowfat buttermilk (or, you can make your own, see below)<br />
About 20 large marshmallows, cut in half, or as many mini marshmallows as it takes to cover the pie<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoY_j_qraFsAwZg1xXx0WJIq0rR6myZVjIHm86soD_qCqSBXdYmHo0K7MkuOz4NKzC_I2s2uXZgeaHb9erj8-c7C8gDRIq4mfDDEjNpt3O4jdziug9eDXapPPJ8-54saCgKUqN9Bc-0OU/s1600/DSCN9532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoY_j_qraFsAwZg1xXx0WJIq0rR6myZVjIHm86soD_qCqSBXdYmHo0K7MkuOz4NKzC_I2s2uXZgeaHb9erj8-c7C8gDRIq4mfDDEjNpt3O4jdziug9eDXapPPJ8-54saCgKUqN9Bc-0OU/s320/DSCN9532.JPG" width="240" /></a></div><br />
1. Preheat the oven to 375°F. Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher. You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and cinnamon and making yourself a most-excellent snack). Add the butter, nutmeg, cinnamon, ginger, and salt; mix thoroughly with a wooden spoon or rubber spatula after each addition.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPdtbESnXprbkLrUcHFBx-Waowu-JOB17BsQhwb1zQx20cMgG6K7fZpwjdTk9xev5mxMj8sGNFuKmqKr6Ux4G7N892L11yMV11dATaq5RygW-2vhZTLf7y7N9qynNtjz7SeA6po6_IYw/s1600/DSCN9544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPdtbESnXprbkLrUcHFBx-Waowu-JOB17BsQhwb1zQx20cMgG6K7fZpwjdTk9xev5mxMj8sGNFuKmqKr6Ux4G7N892L11yMV11dATaq5RygW-2vhZTLf7y7N9qynNtjz7SeA6po6_IYw/s320/DSCN9544.JPG" width="320" /></a></div><br />
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2. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig03wqVpqo_BBUuB0pMSoNgFL5XnHwQ_bzE_jJByIQP9hqtM6x_d990DN8ue4DextpA8ylV9zcet4_MBu0UQfdklFIIj3ptsM_MnUhNK_jA-wMfpL-rlSf2p-bkZ4Zy1ZlNX4QJUykMwI/s1600/DSCN9545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig03wqVpqo_BBUuB0pMSoNgFL5XnHwQ_bzE_jJByIQP9hqtM6x_d990DN8ue4DextpA8ylV9zcet4_MBu0UQfdklFIIj3ptsM_MnUhNK_jA-wMfpL-rlSf2p-bkZ4Zy1ZlNX4QJUykMwI/s320/DSCN9545.JPG" width="320" /></a></div><br />
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3. With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the crust and bake on the middle rack of the oven until the center is fairly firm, only jiggling ever-so-slightly if you give it a light shake, about 30 minutes. Remove the pie from the oven and turn your oven to broil. Top with marshmallows and return the pie to the oven. BE VERY CAREFUL NOT TO BURN THE MARSHMALLOWS! Leave your oven door open a crack or even try simply baking them (at about 400°F). They will go from white to charcoal super fast under a broiler; this step of the baking process shouldn't take more than three minutes.<br />
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4. I suggest allowing the pie to cool slightly before serving, but it's good both warm and cold. Happy Baking!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-54950727640223000552011-10-10T16:03:00.000-06:002011-10-10T16:03:04.479-06:00Monday<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">I wrote this little ditty during my first semester at BYU, now 4 years ago. I was still figuring out college life (still am, really), new to Facebook, and loved tying ribbons in my hair. I'd forgotten about this poem until my darling friend Carrie asked me about it a few days ago. She and I met each other in that writing class so long ago. After 2 years of living in the same room, planning her wedding, lots of late nights, crying on each others' shoulders as our Daddies battled the same cancer monster, and sharing life in general, I am still so grateful for that crazy beautiful blonde girl (who I later found out changed her hair color monthly) who shared a mutual stalker with me and a propensity to procrastinate on the housing hunt. Here's to you, Currface. luhju.<br />
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</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEwr3dujh40kQmZfQHcxInDRJtRnvX8bhGcG9morDJ96wh8Pzhrbtx_RBY5Gs6FIVki5n5-TcGEkne7Fl4vLHramPyyPGf8qXbL5xEi1Rym1KD9reNCT-9VvyobSHgvxigKj0Z90CjLQ/s1600/n701056129_1729920_4143374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEwr3dujh40kQmZfQHcxInDRJtRnvX8bhGcG9morDJ96wh8Pzhrbtx_RBY5Gs6FIVki5n5-TcGEkne7Fl4vLHramPyyPGf8qXbL5xEi1Rym1KD9reNCT-9VvyobSHgvxigKj0Z90CjLQ/s200/n701056129_1729920_4143374.jpg" width="240" /></a></div><span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">PS - Cerusa is a character from Greek drama —I was writing an essay about her & ran out of story so... like any good writer with a stagnant character, I killed her. I'm not really a morbid person.<br />
<br />
<i><b> Monday</b><br />
<br />
Today I am a ribbon,<br />
Just floating on the breeze.<br />
Not quite sure where I’m going,<br />
but just doing what I please.<br />
<br />
I write a silly sonnet,<br />
wait for a boy to call.<br />
Decide to kill Cerusa,<br />
leave a message on a wall.<br />
<br />
I try to make decisions,<br />
give my life a place to go,<br />
but today I am a ribbon,<br />
softly drifting, falling slow.</i></span><br />
<br />
<br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-69765356887412958582011-10-07T19:16:00.000-06:002011-10-07T19:16:11.607-06:00A Coconut Curry Soup to Cure Your Ills<div dir="ltr" style="text-align: left;" trbidi="on">I've been holding on to this recipe until 1) I had time to write it, and 2) it felt like soup weather. There is snow covering the mountains yonder. It is time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOGmx49R643EAxtFYi3i4_bKwKvXF_pTfig65AAsFTUW6nZDKNSnS04Ukd4GRgyDfjCszCifldoAo-lXA2DBVQ2Qnrh5NH6LD9vacy0ecRMk3_VhLWfU4ZJkmixSuQZsEAZ9gnDFMfE4/s1600/DSCN9120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOGmx49R643EAxtFYi3i4_bKwKvXF_pTfig65AAsFTUW6nZDKNSnS04Ukd4GRgyDfjCszCifldoAo-lXA2DBVQ2Qnrh5NH6LD9vacy0ecRMk3_VhLWfU4ZJkmixSuQZsEAZ9gnDFMfE4/s640/DSCN9120.JPG" width="480" /></a></div><br />
Besides being delicious, this warm, creamy curried concoction is an anti-sickness soup. It quite literally gave me superpowers of illness resistance. Last month, my boyfriend was stricken with a nasty case of strep throat. My typically strong go-getter of a guy was reduced to slumping on my couch and writing me messages on a whiteboard as he could hardly speak. After he dropped over five pounds in two days, I decided we needed a nutrient-packed, carb-packed, protein-packed soup that would be soothing to his throat and give both of our immune systems a bit of a turbo charge. And I, my friends, never did succumb to that virulent bout of sickness. And he didn't fade away into nothingness. Success!<br />
<br />
We all know that nothing feels more healing than Mom's Chicken Noodle Soup... at least, nothing until I brewed this soup. It's warm, slightly creamy, and full of filling things with just enough spice and coconut flavor to keep it interesting (I used a fairly mild curry powder). I know I've lauded the awesomeness of sweet potatoes before, but those babies are packed with <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2668/2">vitamins, minerals, fiber, and all sorts of goodness.</a><br />
<br />
So if you're feeling under the weather or feeling the need to celebrate the chill in the air, this should be on your menu this weekend.<br />
<br />
<b><u>Coconut Curry Soup with Sweet Potatoes & Chicken</u></b><br />
<i>Serves 8 to 10, but also stores well and can be frozen.</i><br />
<i>For a spicier soup, up the amount of curry to 5 tblsp. and add 1 1/2 tsp. of red pepper flakes and 1 tsp. of cayenne pepper.</i><br />
<i><br />
</i><br />
2 chicken breasts, cut into 1-inch pieces<br />
1/2 yellow onion, diced<br />
2 cloves garlic, finely diced<br />
3 tblsp. curry powder<br />
1 tsp. paprika<br />
1 tsp. nutmeg<br />
salt & pepper to taste<br />
3 tblsp. olive oil<br />
1 potato, peeled & diced<br />
2 sweet potatoes, peeled & diced<br />
2 cans chicken broth<br />
1 can full of water<br />
1 can coconut milk<br />
3 tblsp. cornstarch<br />
diced green onions for garnish<br />
brown rice (optional)<br />
<br />
1. In a large pot, heat olive oil over medium high. Add onion, garlic, curry, paprika, nutmeg, and other peppers (if using). Heat until onions become slightly transparent, then add chicken. Saute for 5 to 7 minutes, until nearly fully cooked. (Begin cooking rice if you'd like to serve the soup over rice.)<br />
<br />
2. Add both cans of chicken broth and half a can full of water. Bring to a gentle simmer and add both types of potatoes. Simmer until potatoes are fork tender, about 15 minutes. If you'd like your broth to be thicker, mix 3 tblsp. cornstarch with remaining water, and gently stir in. Simmer on high for an additional 5 minutes.<br />
<br />
3. Turn off heat and slowly stir in coconut milk (and go for the good stuff, not the light version). Serve over rice if you like, topped with sliced green onions. Enjoy! </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-35280281775685167592011-07-29T18:46:00.000-06:002011-07-29T18:46:47.838-06:00Pumpkin Cupcakes w/ Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD8DlcVCqIXklb4XdxxJ6F33M4csbWkWRqjYEW_ZIZDqXHM1G3TMAzT28j-rx-T9YcYTECNCuEWKrckG4u7J-vjvFrOH_z2Gfe5qREX-V-LtnPDjOe8p5Tg98NdH7AbKCpZ1qcBv48Xo/s1600/Picture+3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD8DlcVCqIXklb4XdxxJ6F33M4csbWkWRqjYEW_ZIZDqXHM1G3TMAzT28j-rx-T9YcYTECNCuEWKrckG4u7J-vjvFrOH_z2Gfe5qREX-V-LtnPDjOe8p5Tg98NdH7AbKCpZ1qcBv48Xo/s320/Picture+3.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished cupcakes are a fairly flat, but you can pile on the icing if you like.</td></tr>
</tbody></table>My mother's pumpkin bread is the definition of Fall. It's spicy, warm, and full of rich goodness. (Being a walking thesaurus, I would also add apple crisp, potato soup, and a few other dishes under the heading of "definition of Fall.")<br />
<br />
However, it's July. So when one of my favorite little girls, who has a birthday coming up, told me that her favorite kind of cake was pumpkin, I thought I might be able to lighten up mom's classic pumpkin bread into a more summer-friendly cupcake. Cooking without a recipe is the norm for me, but this was one of my first attempts at changing key scientific players (flour, eggs, baking soda, baking powder, sugar) drastically in a recipe for baked goods. It was kind of exhilarating. And it worked!<br />
<br />
So, behold, pumpkin cupcakes with cream cheese frosting.<br />
<br />
<b><u>For Pumpkin Cupcakes</u></b><br />
<i>Yields about 32 cupcakes, or 24 cupcakes and one loaf</i> <br />
<br />
1/2 cup shortening<br />
1 1/2 cups white sugar<br />
1 cup brown sugar<br />
1 tsp. vanilla<br />
1 15 oz. can of pumpkin<br />
1 1/2 tsp. salt<br />
1/4 tsp. ground ginger (or fresh, optional)<br />
1 1/4 tsp. cinnamon<br />
1/2 tsp. ground clove<br />
1/2 tsp. ground nutmeg<br />
2 eggs<br />
2/3 cup milk<br />
<br />
2 1/2 cups + 4 Tblsp. all-purpose flour<br />
2 tsp. baking soda<br />
1 tsp. baking powder<br />
1 cup chopped dates (semi optional—it's definitely better with them, but still good without)<br />
1 cup chocolate chips<br />
<br />
1. Preheat oven to 350°F. Line 2 cupcake tins with paper liners. In a large mixing bowl, combine shortening and sugars; whip until slightly fluffy. And pumpkin and blend, scraping down the sides of the bowl periodically. Add vanilla, salt, and spices; blend. Beat eggs lightly and add to batter along with the milk. Scrape sides of bowl and blend thoroughly.<br />
<br />
2. Add 2 cups of flour with baking soda and baking powder. I like to mix the baking soda and powder into the flour just a bit with the handle end of my spatula before completely incorporating with my wet ingredients. When the first batch of flour is mixed in well, add remaining flour. Mix thoroughly, but don't blend the heck out of it. Add dates and chocolate chips and mix until evenly dispersed.<br />
<br />
3. If you have a handy old-fashioned ice cream/batter scoop with a spring-loaded handle, this is a perfect time to use it. If not, use two large spoons or a scoop spatula to fill cupcake papers until they're about two-thirds full. Bake at 350°F for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Check your first batch of cupcakes at about 12 minutes, just because all ovens are different and I think mine is slightly dysfunctional at the moment, so my time might be a bit off. These cupcakes remain fairly flat on top, so don't worry if they don't get fluffy tops. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkJbc6GETp2kXvsAbXIAGrN4W9aIdcFQQudezChIrcaDGU0f68Xd7LQSxpCf2VZTtVnRIDvjSKnwPG3BaI_gtct5_uPv9VEM46IgpdTL76ktf-yQu8v-8eb4eqQEHsR2XZXwm7oXU2Pw/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkJbc6GETp2kXvsAbXIAGrN4W9aIdcFQQudezChIrcaDGU0f68Xd7LQSxpCf2VZTtVnRIDvjSKnwPG3BaI_gtct5_uPv9VEM46IgpdTL76ktf-yQu8v-8eb4eqQEHsR2XZXwm7oXU2Pw/s320/Picture+1.png" width="318" /></a></div><br />
4. Prepare frosting of your choice (mine is cream cheese! see below) while the cupcakes cool. Frost, serve, and enjoy!<br />
<br />
<u><b>Cream Cheese Frosting</b></u><br />
<i>Okay, so here's the thing about frosting recipes: I think they're silly. Rather like Captain Barbosa, I see them more as... guidelines than actual rules. Every batch of frosting is a bit different. So here are the basic measurements for my starting point, then I add enough powdered sugar and milk to make as much frosting as I need at the consistency I want. Actually, that's not true; I always make far more frosting than I need. But when is too much frosting </i>ever<i> a bad thing?</i><br />
<br />
6 oz. (3/4s of a block) cream cheese<br />
<i> </i>3 Tblsp. butter<br />
1/2 tsp. salt<br />
1 1/2 tsp. vanilla<br />
1/4 tsp. allspice (optional)<br />
1/2 tsp. cinnamon<br />
<br />
1. In a medium bowl, whip together cream cheese, butter, salt, vanilla, and spices. (You'll want an electric mixer.) Blend until fluffy. Slowly incorporate about 1/4 cup of milk. Add about 1 1/2 cups powdered sugar. Blend and scrape down the sides of the bowl. Continue adding milk and sugar slowly until you have as much frosting as you want with a thick but spreadable consistency. I think I used about 4 cups of powdered sugar and a little over a cup of milk.<br />
<br />
Wing it. Be daring with your frosting. And enjoy!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5337880700932465928.post-19554092671100428292011-07-20T22:13:00.001-06:002011-08-18T22:32:01.782-06:00Strawberry Short-Order Cake<div dir="ltr" style="text-align: left;" trbidi="on">Strawberry shortcake is one of those quintessential summer treats. Biscuity shortcakes, fresh strawberries, and plenty of whipped cream. Heavenly.<br />
<br />
But...sometimes a bit fussy. So for those of us with a bit less patience who want their cake with their berries in it, too, I present this simple, one-bowl, no-eggs, seven-ingredient, no-fuss, mostly from-scratch, (overly adjectivized) summer cake. Not too sweet, not at all pretentious, with that old-fashioned biscuit flavor that shows off the berries at their best. Great for breakfast. . . if you can leave any leftovers. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMHkH6MK2xyUzc1sI2Px4aY0_ldbxm2jp57cnAcRO9fiAaNpaLP6tpa0AlSKgFRm7F3YVYle1RElMWbyd1INxf4VgcRd4sN7lIToUOitijvXK76aZrv2TNL0lrTOw2HkBVHjBjcQqjXw/s1600/Picture+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMHkH6MK2xyUzc1sI2Px4aY0_ldbxm2jp57cnAcRO9fiAaNpaLP6tpa0AlSKgFRm7F3YVYle1RElMWbyd1INxf4VgcRd4sN7lIToUOitijvXK76aZrv2TNL0lrTOw2HkBVHjBjcQqjXw/s400/Picture+3.png" width="400" /></a></div><br />
<br />
<i>Note: I believe this recipe would work equally well with raspberries (for Leah!), blueberries, blackberries, peaches, or any blend thereof. Try it and let me know.</i><br />
<br />
<u><b>Strawberry Short-Order Cake</b></u><br />
<i>As liberally adapted from my mother's neighbor's recipe for peach cobbler.</i><br />
1 1/4 cups sugar + 3 tblsp. for strawberries and dusting<br />
1 cup all-purpose flour<br />
1/4 tsp. salt<br />
2 tsp. baking powder<br />
1 1/2 cups Bisquick<br />
1 cup milk<br />
1—1 1/2 cups strawberries (or other suggested fruit; see note) <br />
<br />
1. Preheat oven to 375°F. Slice strawberries into a small bowl and add about a tablespoon of sugar. Set aside. <br />
<br />
2. In a medium mixing bowl, combine all dry ingredients and stir until blended. Add milk and stir until the batter is relatively lump free. It should be a bit thicker than a typical cake batter. If it seems too dry, add a few tablespoons of milk. (or melted butter. You can choose. Culinary democracy.) <br />
<br />
3. Pour 2/3 of the batter into a greased 8x8 baking dish. Add berries evenly. Spoon the rest of the batter over the berries, allowing a few berries to peek through. Sprinkle with 2 tablespoons sugar. Bake at 375°F for 20 minutes or until a toothpick inserted into the middle of the cake has a few crumbs clinging to it, but no gooey batter. The top of the cake should be golden brown.<br />
<br />
<br />
Also... I need a more creative sign off than "Enjoy!" and Julie owns "Bon Appetit!" Any suggestions?</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-60586931662269705052011-07-07T19:11:00.002-06:002012-02-17T16:31:37.545-07:00Butternut Squash Ravioli w/ Butter & Basil<div dir="ltr" style="text-align: left;" trbidi="on">Back in February of 2010, a dashing young gentleman treated me to a night at the symphony (Mahler's 5th—the finale is particularly wonderful) and dinner at one of Provo's swankiest eateries. I ordered a plate of butternut squash ravioli that was so subtle yet rich in depth and flavor that it led to a culinary epiphany. Since then, I've been trying to hone the art of subtle cooking that enhances a few key flavors. I had yet to try to replicate those influential raviolis, but when three butternut squash arrived in this weeks' Bountiful Basket, it seemed that the time was as ripe as the vegetables.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSjSL5qmaa0ipCk4aLYZyKVNrKhjE6wRU-09j6OgYNG9zW3iY9oeh_QTbHXQxFAPIZY9f-WtdpntrSdUj9GYl-KMXgkps-2Zl-6HLxts1v8Ius4OrPZBF-J5-Sk-NwF40MqGbTCbX0Xw/s1600/Picture+4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSjSL5qmaa0ipCk4aLYZyKVNrKhjE6wRU-09j6OgYNG9zW3iY9oeh_QTbHXQxFAPIZY9f-WtdpntrSdUj9GYl-KMXgkps-2Zl-6HLxts1v8Ius4OrPZBF-J5-Sk-NwF40MqGbTCbX0Xw/s640/Picture+4.png" width="416" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have you threatened any vegetables lately?</td></tr>
</tbody></table><br />
This was my first experience with making pasta—from flour to finished product—myself. I have four main observations: 1) making ravioli is a labor of love; 2) fresh eggs (mine came from a neighbor's farm this morning) are <b>crucial</b> to the flavor and texture; 3) the water for boiling the pasta must be really salty; and 4) it's totally worth the extra effort.<br />
<br />
Butternut squash was another ingredient I'd never handled before. I found that roasting the squash with some spices before pureeing it upped the flavor and softened the texture. Note: dismantling a butternut requires a very sharp knife.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJbWyDFmWTJYrQ-7l7rNY3Fu-NA15aC2R-Pnm8R36JnhyYAK-uHUFdR1kIhdB8UrSB-Y6blD0DoLcvbvZZUDP1B1-OMsdSJZHD4jatMMbX50P_2uCEdFk8XYiZ2dJ7Uii1IkH1_lvtiw/s1600/feetofftheground_6340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJbWyDFmWTJYrQ-7l7rNY3Fu-NA15aC2R-Pnm8R36JnhyYAK-uHUFdR1kIhdB8UrSB-Y6blD0DoLcvbvZZUDP1B1-OMsdSJZHD4jatMMbX50P_2uCEdFk8XYiZ2dJ7Uii1IkH1_lvtiw/s640/feetofftheground_6340.JPG" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternuts are beautiful.</td></tr>
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<b><u>Butternut Squash Ravioli</u></b><br />
<b><u></u></b><i>I started roasting the squash first, then made the pasta dough while the squash cooled. While the dough rested, I washed the bowl of the Cuisinart, then whipped the filling together. This gave the flavors of the filling some time to meld while I rolled out the dough by hand. My first attempt looked like an amoeba with vertigo. It's okay if it's not perfect.</i><br />
<i><br />
</i><br />
<u>For Filling</u><br />
2 medium butternut squash, peeled and diced into cubes<br />
5-9 cloves of garlic (depending on preference), tops and bottoms trimmed but with the skin on<br />
3 tblsp. extra virgin olive oil<br />
2 tsp. freshly ground nutmeg<br />
1 tsp. curry<br />
salt<br />
pepper<br />
further 1/2 tsp freshly ground nutmeg<br />
1 tsp. onion powder<br />
dash allspice<br />
dash paprika<br />
1/3 cup grated parmesan (not the powdery stuff. no.)<br />
<br />
1. Set oven to 400°F. Wash and peel the squash (this is a bit tricky, but you can handle it). Cut off the top stem and a small portion of the bottom to make a steady base. Cut lengthwise once, then scoop out seeds. Dice into small cubes. Drizzle olive oil onto a baking sheet and scatter squash evenly; add whole garlic cloves. Sprinkle with nutmeg, curry, salt and pepper to taste. Bake for 20 minutes, then stir. Bake for another 20 minutes or until the squash is soft and shows some browning around the edges. Take the squash out of the oven to cool while you make the pasta.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd76qjbEQ_JFH40OzGvKiaeJmKUbh_WFQV0e1ZXhzUcL88zyBNXJOxfWD9qWsNH20JTamZrcyhNy54TCLvfq62xLLUsRvA1bvL2xzVADXZa8-fHZ2jVUIJz5rHB9L9CV1155-0PBfoNuA/s1600/Picture+5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd76qjbEQ_JFH40OzGvKiaeJmKUbh_WFQV0e1ZXhzUcL88zyBNXJOxfWD9qWsNH20JTamZrcyhNy54TCLvfq62xLLUsRvA1bvL2xzVADXZa8-fHZ2jVUIJz5rHB9L9CV1155-0PBfoNuA/s640/Picture+5.png" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough balls need to be kneaded. </td></tr>
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<u>For Pasta (from America's Test Kitchen's <i>The New Best Recipe</i>)</u><br />
2 cups unbleached all-purpose flour<br />
3 fresh eggs<br />
<br />
2. Add flour to the bowl of Cuisinart and pulse to evenly incorporate air. Add eggs and blend until a dough ball forms, rolling cleanly around the bowl. There will still be some small bits of dough not in the ball. If the dough doesn't stick together, add water gradually by teaspoons. If the dough is sticky and clings to the bowl, add flour by tablespoons until it comes together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding a bit more flour until the dough feels soft, but not tacky. Wrap in plastic wrap and set aside.<br />
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3. Clean Cuisinart and finish the filling. Add roasted squash and garlic to the bowl, carefully removing the skins from the garlic first. Add 1/2 tsp additional nutmeg, 1 tsp onion powder, a dash of paprika, a dash of allspice, and salt and pepper to taste. Add grated parmesan. The squash will be sweet, but don't over-salt it. Blend until smooth, scraping down the sides of the bowl periodically.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQolIJcrjmvCKMUs3-LsGSc7vHnnurRtSTEEjhmYLxJliIDp7cTULLIq-mWVqzqlxMMIgY6rmwnxoYfpk0HY7j8QdcfeHBe6zA_zzy-osajbkkKzzB-zGbFxb4pSv9TgaP6Xwr5904DM/s1600/Picture+6.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQolIJcrjmvCKMUs3-LsGSc7vHnnurRtSTEEjhmYLxJliIDp7cTULLIq-mWVqzqlxMMIgY6rmwnxoYfpk0HY7j8QdcfeHBe6zA_zzy-osajbkkKzzB-zGbFxb4pSv9TgaP6Xwr5904DM/s640/Picture+6.png" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash filling and my second, more uniform strip of dough.</td></tr>
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4. Divide pasta dough into three pieces. Cover your working surface with a light dusting of flour and roll the dough out until it is very thin, about the thickness of a tortilla. As you roll, flip the dough every so often, flouring the bottom and top as you work to prevent sticking. When the dough is thin and even, use a pizza cutter (or ravioli cutter, if you have one!) to cut it into 2 1/2 inch strips; loosen strips from countertop by gentle lifting them after they've been cut. Place squash filling by teaspoon-amount along one strip, about every 2 to 3 inches. Wet your finger with a small amount of water and trace along the edges of the ravioli strip and in between each bit of filling. Carefully place a second strip of dough on top of the first strip and filling, pressing the air out and sealing each bundle of <strike>joy</strike> filling. Divide the raviolis with a pizza cutter. Set made ravioli on a baking sheet lined with a dish towel while you repeat, repeat, repeat, and repeat, etc., until you've used all of your dough.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSNQVZQ8nNMH5dTVWZx4uoHR5mgFafrns3kOP3TWg8EjBnOgSvkrnmCwFGyk-uYlC7G9rNJSnkZtrzvaDZYxt5kSBWfB1wgxOVzSESNp-K5Q0mLqzNcEU_c8vuK9CazlBw7PztHu9m88/s1600/Picture+7.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSNQVZQ8nNMH5dTVWZx4uoHR5mgFafrns3kOP3TWg8EjBnOgSvkrnmCwFGyk-uYlC7G9rNJSnkZtrzvaDZYxt5kSBWfB1wgxOVzSESNp-K5Q0mLqzNcEU_c8vuK9CazlBw7PztHu9m88/s640/Picture+7.png" width="448" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready Ravioli—time to boil.</td></tr>
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5. Fill a very large pot with hot water and bring it to a boil. Add at least one tablespoon of salt per quart of water; it should taste like seawater. Turn heat down to continue a rapid simmer, and carefully drop raviolis in to boil. Don't crowd the pot. Cook raviolis for about 4 minutes. <br />
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6. Serve topped with butter, finely shredded fresh basil, parmesan cheese, and pepper. I orignally served this pasta with a basil cream sauce, but the raviolis have more than enough flavor to stand alone.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZMiVO8PHP4cQHehoeYGd9addWaXxnfwoNHtF1sFT_Fp5bhlB_Uu2oktP6rOSdA_p7iBfGUNrQ5G-cGmKgNigPoeLb0-Cj9WQR1int4KVSDezjYGJGeadxGTGV1JHdqDTixisWFkjsg4/s1600/Picture+8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZMiVO8PHP4cQHehoeYGd9addWaXxnfwoNHtF1sFT_Fp5bhlB_Uu2oktP6rOSdA_p7iBfGUNrQ5G-cGmKgNigPoeLb0-Cj9WQR1int4KVSDezjYGJGeadxGTGV1JHdqDTixisWFkjsg4/s400/Picture+8.png" width="347" /></a></div><br />
<div style="text-align: center;"><span style="font-size: large;">Enjoy!</span></div></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5337880700932465928.post-18495685009986212312011-07-02T14:13:00.000-06:002011-07-02T14:13:48.544-06:00facelift<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I could apologize for the lack of updates over the last month? two months? I've lost track. But no one has been pounding on my door, demanding new recipes or craving the random details of my life, so I figure the apology is not necessary. Besides, way too many people apologize for summer-induced blog neglect, brought about by too much sun and freedom. So I'm not going to do that.</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; text-align: left;">However, if you are one of those scintillating, devastatingly attractive people called "followers," you might notice a change in scenery around Rush Slowly. I'm working on getting a new photograph for the header, and although this well-loved look was dear to me</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoGO7WaXDSsgwEbqYawPIVq2vwFK_SLvw9gG6d04PJWhNrDAuE0VTnWfN7p0p2DOE28ilXyhU5XXLQLtPGIAWsfgkQJvoCuoRYMYZYrE-K7V8suOXeLXr0qI_Xj3EcPLoi1JA8Tg3nug/s1600/Picture+16.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoGO7WaXDSsgwEbqYawPIVq2vwFK_SLvw9gG6d04PJWhNrDAuE0VTnWfN7p0p2DOE28ilXyhU5XXLQLtPGIAWsfgkQJvoCuoRYMYZYrE-K7V8suOXeLXr0qI_Xj3EcPLoi1JA8Tg3nug/s400/Picture+16.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcniDMOhnEAO79a2-PqhnDyrP9oD2wVRrBrgxay_0tHC5jWFO3sDr6gIlZQSJVQZUbSOP_NJJDc7HYwKOhlqpetudR7YKGGfi4pxZJ_jrNkyhuIBR4JLZuSI_Wud756TBUjmg5SY9_L0/s1600/Picture+15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcniDMOhnEAO79a2-PqhnDyrP9oD2wVRrBrgxay_0tHC5jWFO3sDr6gIlZQSJVQZUbSOP_NJJDc7HYwKOhlqpetudR7YKGGfi4pxZJ_jrNkyhuIBR4JLZuSI_Wud756TBUjmg5SY9_L0/s400/Picture+15.png" width="400" /></a></div><br />
I think it was time for a change. And I also think it's time for me to stop playing with colors and fonts and get back in the kitchen.<br />
<br />
Remember when I raved about <a href="http://rush-slowly.blogspot.com/2010/02/sweet-comfort-in-bowl-rice-pudding.html">butternut squash ravioli</a> over a year ago? There are three butternut squashes sitting on my kitchen table, just begging me to 1) draw faces on them and make them into a real family, then 2) oven-roast them and make them into ravioli with a basil cream sauce. Coming soon to a blog near you...</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5337880700932465928.post-10456556189844383832011-05-17T15:48:00.001-06:002011-05-17T15:50:17.325-06:00This Is Home(s)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
I've had many homes, sometimes on the other side of the world. But nearly a month ago, I left one home in Jerusalem to return to the US of A. The last few weeks have been a blur of joy and sorrow, reunions and goodbyes, and a few different homes. We traveled to Laguna to again celebrate the earthly life of our <a href="http://midwifebriana.blogspot.com/">beautiful Briana Blackwelder</a>, who deserves a post of her own and so much more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8lC67932AFC5UXLno9KScMQrkkltNwqvzB_5yiqz_OmaWMwn4RZODpdnyuSw81B7IxtviWGYLR9zGTfmQzI6wm31GmUxirBl8qpqMvs0tU47-iADCjPaQFqaZootoNyBBD5CKIrmwHQ/s1600/Picture+14.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8lC67932AFC5UXLno9KScMQrkkltNwqvzB_5yiqz_OmaWMwn4RZODpdnyuSw81B7IxtviWGYLR9zGTfmQzI6wm31GmUxirBl8qpqMvs0tU47-iADCjPaQFqaZootoNyBBD5CKIrmwHQ/s320/Picture+14.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking up a feast with Bri at Thanksgiving 2010</td></tr>
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As heartwrenching as those goodbyes have been, it was wonderful to be "home" and spend Mother's Day with my mama in the ward where she first became a mother (to many others before I came along). There were rose gardens and ferns in mason jars, there were tears and smiles, there were familiar roads and lots of new buildings, there were days of surf and sunshine and sunburns, and most importantly, there were friends who have become family through years of love.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7KRYIJBL0vT0SkpEHiDUl6lhYilsQtua94DXN6SWP7IvVLDL4M9QYifCr7ejTRZb4878tey4dvM1KSFKIiYShzB2XrPH-N90Ru-ADQgggjvn8SdG_rDN6_HNLuiB2KsUE0p4VLyzdkw/s1600/Picture+13.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7KRYIJBL0vT0SkpEHiDUl6lhYilsQtua94DXN6SWP7IvVLDL4M9QYifCr7ejTRZb4878tey4dvM1KSFKIiYShzB2XrPH-N90Ru-ADQgggjvn8SdG_rDN6_HNLuiB2KsUE0p4VLyzdkw/s400/Picture+13.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocean Way, being a poser, & Ian rippin' the waves at Emerald Bay.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs53kwvVYIpxdIT7H5PqNPqES2aXf7hqFjxekvE9d4T6z9Vg8AhP-xsngpPGhdFjO8mLdF_uzOV0n02Po-0c4QmDb0Q9IQot3o5HJrcxkZOm1H7lF9tP-O8oL6eD1TNdadutPNfCTDAs/s1600/Picture+10.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs53kwvVYIpxdIT7H5PqNPqES2aXf7hqFjxekvE9d4T6z9Vg8AhP-xsngpPGhdFjO8mLdF_uzOV0n02Po-0c4QmDb0Q9IQot3o5HJrcxkZOm1H7lF9tP-O8oL6eD1TNdadutPNfCTDAs/s400/Picture+10.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my mama and she loves me (even when I'm silly).</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">But now we're really home at our little house in the country. It's pretty quiet around these parts, but besides beautiful scenery and my awesome parents, I have seven furry new reasons why you should come visit me. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPivz3WLV4_4HCifZCKaOcQrEUcgpqXJ4su_j5S6Um6L7k6UZ2vGTBU0BfhU3nnrs851O0dgMhmiKHi3oxtsx6gChijAzKZ7bSZU_BN6QybwPCXJugvnTtNzoMbF1EhH2gnKDq8-PSYs/s1600/Picture+16.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPivz3WLV4_4HCifZCKaOcQrEUcgpqXJ4su_j5S6Um6L7k6UZ2vGTBU0BfhU3nnrs851O0dgMhmiKHi3oxtsx6gChijAzKZ7bSZU_BN6QybwPCXJugvnTtNzoMbF1EhH2gnKDq8-PSYs/s400/Picture+16.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My front yard and the little ruffians who have overtaken it. </td></tr>
</tbody></table>These cute little mongrels are sure to be featured again soon. Until then, here's a preview of a few of the new recipes I've had a chance to work on. Rush Slowly is going back to the kitchen again!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUAmi1RDkNQWR9cfwmKxEKBaFCSPfWIq0Yi69PUd1yahl5uQTU0JXdXmhjUKYMsJhx5x37U1256ZOvB4ZfAa_CJ9Zu0x63fZFYYrjv8nNSspwZgvZeCuLgfqopgEEObO7syGhXFfx_3c/s1600/Picture+15.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUAmi1RDkNQWR9cfwmKxEKBaFCSPfWIq0Yi69PUd1yahl5uQTU0JXdXmhjUKYMsJhx5x37U1256ZOvB4ZfAa_CJ9Zu0x63fZFYYrjv8nNSspwZgvZeCuLgfqopgEEObO7syGhXFfx_3c/s400/Picture+15.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coming Attractions</td></tr>
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</div>Unknownnoreply@blogger.com0