tag:blogger.com,1999:blog-57025880212006044812024-02-19T09:09:09.478-08:00laissez-moi tranquille... I am relaxinglearning to relax in my daily life, 3 weeks at a time...
while trying to keep new habits fresh and alive.RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5702588021200604481.post-17421378513983436702011-10-25T09:04:00.000-07:002011-10-25T09:19:43.391-07:00SMILEBOX.COM DISSATISFACTIONLast year, I signed up for Smilebox.com. Did their 2 week trial, liked it ok enough, and paid a whooping 40 bucks for full access to their internet friendly invitations, slide shows, and scrap-booking.<div><br /></div><div>The offer a month to month or annual membership.</div><div><br /></div><div>THE CATCH, auto renewal and no refunds.</div><div><br /></div><div>I happened to click on our subscription program, was checking out the renewal information.</div><div><br /></div><div>Forgot the price. </div><div><br /></div><div>On my account page, the only way to access the information was to approve an update on my credit card. </div><div><br /></div><div>Being stupid and naive, I did this, I just had to change the year. Clicked to update and got charged. </div><div><br /></div><div>There was no new terms and conditions to read.</div><div>There was no price or final order approval screen.</div><div><br /></div><div>I immediately went in to cancel the order of renewal, and found out, sure you can cancel, but we don't care that it happened 2 minutes ago, we are keeping your money.</div><div><br /></div><div><br /></div><div><br /></div><div>Their reasoning is, that because over a year ago I read the term and conditions contract and agreed to it. </div><div><div><br /></div></div><div>Yes, A YEAR AGO.</div><div><br /></div><div>and they are not responsible if you don't go in and find it and review it, prior to accessing your account page.</div><div><br /></div><div>I don't care that they think I should have researched deeply into their website, (which i find to be very unfriendly).</div><div><br /></div><div>They don't care that their product is not that amazing.</div><div><div><br /></div></div><div>I understand that prorating an annual membership is difficult, and that by not giving refunds it makes it easy on them. What I don't understand how a 2 week trial return policy can not take place on the annual membership if you have let the membership lapse.</div><div><br /></div><div>THIEVES! As stupid as it may sound to some, I can't help but think they found a loop hole in their policies that allow them to knowingly steal from customers.</div><div><br /></div><div>I am now out another 40 bucks (not a fortune, but half of my food budget for a week). With no account.</div><div><br /></div><div>Thieving bunch of tech heads.</div><div><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-31092431173106828112011-04-01T06:48:00.000-07:002011-04-01T06:54:23.936-07:00Work has kept me busyMy newest three week challenge, trying to keep up.<div><br /></div><div>I am gone Friday nights, Saturdays and Sundays (all day).</div><div><br /></div><div>Monday through Friday I babysit.</div><div><br /></div><div>Papa is still cruising through his MBA program. We will officially be down to 2 years in less than a month. Then his grueling summer schedule will begin. Mon-Thursday nights at school.</div><div><br /></div><div>And fingers crossed, some kind of job sooner than later. </div><div><br /></div><div>Although I am not sure about a 4 night a week class, a full work day, and then watching the kids while I am working. It is a good thing the summer semester is separated in two 6 weeks sessions. </div><div><br /></div><div>WE CAN DO THIS!</div><div><br /></div><div>So my food blog must stop for a while, although I did have some most delicious vegetarian meals.</div><div>and BBQ season is starting up at our house.</div><div><br /></div><div>So if you are looking for some amazing meals, look somewhere else for awhile. </div><div><br /></div><div>Eventually I will catch up.</div><div><br /></div><div>Eventually.</div><div><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-29277374249691533202011-03-10T09:34:00.000-08:002011-03-10T10:32:17.120-08:00Lambs are cute, Lams are fluffy<div style="text-align: center;"><img src="http://jehovahroi.files.wordpress.com/2007/12/marys-lamb.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">LAMBS ARE YUMMY!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">When I was younger, my grandparents for some reason where allowing my uncle to raise sheep on their property.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then one day they brought over the meat.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Curried Lamb was the bomb. I still remember the taste.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So to try something new, Last Sunday I made</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roasted Stuffed Lamb, with scalloped potatoes, and a carrot salad.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgeqGpeOkAeThdiE_IiN_eGCwQR8rDD9YtcMww84dLD4JXQ3e-ERpjljW1RO2XOzCxoCY3IOOv2DM_h4tTaG88fM97dVYvZdtK0ZiQcLFO3AoSd8v8Mnfdi48rv9tv76g8bfTkICFmaU/s400/100_2836.JPG" style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5582520231100321490" /><div style="text-align: center;"><br /></div><div style="text-align: center;">I even fed it to my parents.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I don't really know how they felt about it, Papa was not in love with the taste of the meat, but it was good to me, and the kids.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">We wont be making it again, even though the vote was positive. It cost way too much. So I wont give you the recipe. I know most of you wont be making it. If you really want it, email me, and I will send you this recipe. </div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-13601868863401028612011-03-10T09:25:00.000-08:002011-03-10T10:52:42.317-08:00I am being brave<div style="text-align: center;">I believe you all LOVE me, so I will show you what my counters look like.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It isn't that they have dead food all over them, dirt or stuck on who knows what.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The grout, it is just gross.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This is how it looks after cleaning and scrubbing with soap and water. </div><div style="text-align: center;">Then using the chemical solution. </div><div style="text-align: center;">Sometimes I have to bleach it too. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> I love tiled counters, but HATE the tiny bites of gunk!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I have purchased smelly, gross, gloves needed, chemicals to clean it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">They really don't work, they just leave a nasty smell and a film of hazardous waste behind.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">When I saw this "recipe" I had to try it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">If it worked then I would be so happy.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">If it didn't then I was no worse for wear.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So before alot of my grout looked like this.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrp2lEIwXwvlbvRPOoufMrkvHR2o46vwV-OZVBTnfEmZe7o4_49F9gjVh7fUyGOt4D28oauPfy-EYMTtH27Cz1pvsx4KeocA5BRigUQ3DFfs_a2QoFWcduWndM5iJnZMcO5vZbiHHIag/s400/100_2806.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582514256279503378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div style="text-align: center;"><br /></div><div style="text-align: center;">I added this</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSrFE10_KEiXlSiGB8aDXPVi2Aje07JfoWm2IUMP3pDRccJteK-vqAW7pmpkNcdZy6BA6UE0vJdPza83zNIQpGx37zLpcStgi9pkrMp3oWODVcAsRHQHDf8WQjEzSSB3qpDRKW_sNyGs/s400/100_2811.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5582515407875662098" /><div style="text-align: center;">and this</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8UlhT_ldorrRlUX8fJTMpBjriFmt0422GyXRcz9TNkMv6FJpKQw7AY6dmKYxCJqYtfXM_hjmFqbR31gshV-rDuiSkObmESvyvi5Fym046G53Ese2xQXr97DZdRrIoTNTVXqBxjXhUCo/s400/100_2819.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582515416861449266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">mixed in a little elbow grease with this</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKpBY1WiAqhV-LALhhtw3qj6E7ozixuV8R2_R0iryDhUEBXE0Q94vKKP6ou_kefYkHBoMfSKXkr2rtYtZNDtAP3fjkpj3YPxnFSWyQSyeKWt6aH86RXMpjUxwF7GgOOKseR3nzorW3Kg/s400/100_2812.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5582516983003964786" /><div style="text-align: center;">and the results:</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBcT0H3_shb0moHoK2XzbwF7BOGUcJ8-NGFE_KKV9sy3l7lr_sVfNj4cttW6FL13xHDS-Y_iAtvgbBlaJadnpQ0nBa2UpgG4XvwBxLs2-X1yvbMrwiN7cjLn5Lnz-H7w5iBUbsIHTNsY/s1600/100_2817.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBcT0H3_shb0moHoK2XzbwF7BOGUcJ8-NGFE_KKV9sy3l7lr_sVfNj4cttW6FL13xHDS-Y_iAtvgbBlaJadnpQ0nBa2UpgG4XvwBxLs2-X1yvbMrwiN7cjLn5Lnz-H7w5iBUbsIHTNsY/s400/100_2817.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582516987452404386" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q-4MT8vlhzNgiTImmhgO98r8uYd_3dF4QlYs1CS2hE3nywwQKe0w-DBFwlNphVBeTV4N5Nv2a7dCsDHIcdOyskNFCrK15p1FXWrj96amsqMaThZ4A2nlzQ_eE-qT1gCkEA8DPz7iJTw/s1600/100_2815.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q-4MT8vlhzNgiTImmhgO98r8uYd_3dF4QlYs1CS2hE3nywwQKe0w-DBFwlNphVBeTV4N5Nv2a7dCsDHIcdOyskNFCrK15p1FXWrj96amsqMaThZ4A2nlzQ_eE-qT1gCkEA8DPz7iJTw/s400/100_2815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582514266481380786" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">what do you think?</div><div><br /></div></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-61392721211415114882011-03-10T09:18:00.000-08:002011-03-10T09:34:21.326-08:00Fish, and Chips, and VINEGAR<div style="text-align: center;">All things I love to eat together, but vinegar is also a basic cleaning staple in my kitchen. And now I have another amazing thing to add to my current use.</div><div style="text-align: center;"><img src="http://frugalfurbabies.com/wp-content/uploads/2010/08/vinegar.jpg" /></div><div style="text-align: center;">I have used if for what seems like forever as a microwave cleaner.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Just put half a cup in a microwave safe dish, heat for about a minute and leave it hot and steaming closed up for a few minutes. I usually leave it and forget about it, but come back after loading the dishwasher.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then take a regular old cloth, paper towel, sponge...</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">and I don't care how disgusting your Micro is, the stuff just wipes out. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">NOW for the newest use.</div><div style="text-align: center;"><img src="http://thatparentplace.com/wp-content/uploads/2008/06/volcano-erupting.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I made a volcano in my garbage disposal. equal parts vinegar and baking soda. Put the baking soda in first, then the vinegar, and plug the hole. IF YOU DON"T HAVE A PLUG DON"T DO THIS. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">This is a natural pipe cleaner, and the combination is considered caustic when mixed. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Leave it for about a half hour.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then rinse the drain with hot water. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">You can use it in the Bath, the laundry sink, just be sure you can plug the pipe. You don't want a volcano in your tub, but in your pipes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It cleaned out the line to my dishwasher, which I couldn't really access, and it smelled BAD, but for the first time in about a year, I haven't had water backing up into the counter top air vent, and spill all over the counter and the floor. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">THIS WAS AWESOME.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-81239888750623899812011-03-10T08:59:00.001-08:002011-03-10T10:03:18.345-08:00Chicken and Dumplings<div style="text-align: center;">Because it is snowing again, and I feel a sinus infection or cold coming, I decided to make chicken and dumplings.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nothing says a cold day then soup.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">To spice things up we found a recipe that included a twist to a normal bisquit dumpling, by adding shallots, chives, and dijon mustard to a pate a choux recipe. Creating small <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px; "><a href="http://www.youtube.com/watch?v=MXcIZ4aRHBU&feature=related" target="_blank" style="text-decoration: underline; color: rgb(19, 59, 216); font-weight: bold; ">quenelle shape</a> .</span></div><div style="text-align: center;"><br /></div><div><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">Dumplings:</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">Find a Pate a Choux recipe you are comfortable with and add</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 teaspoon dijon mustard, 1 or 1 shallots depending on how much onion flavor you like</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 tablespoon plus 1 teaspoon of minced fresh herbs (dill, chives choose a fav)</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">Soup:</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">4 quarts chicken stock (cook your chicken first and use it)</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">5 stalks celery</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">3 large carrots</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 teaspoon honey</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 bay leaf</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">2 thyme sprigs</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 large garlic clove, crushed</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">kosher salt and freshly ground pepper</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">Roux (1 stick of butter and flour)</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">shredded chicken</p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">1/4 cup freshly minced herbs (herbs de </span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 22px; ">province, tarragon, parsley, anything that you like in your chicken soup</span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">)</span></span></p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">1 tablespoon champagne vinegar</p><p style="text-align: center;font-size: 1em; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; ">flat leaf parsley leaves</p></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Georgia, 'Times New Roman', Times, serif; "><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">First Find a Pate a Choux recipe that you are comfortable with. It is alot easier than people realize. Before adding the eggs, mix in the mustard and herbs. THIS MAKES THE BISCUITS AMAZING. Then take a few minutes and dish out the quenelle forms. It is also easier than it looks. you are basically using two teaspoons and rolling the dough into uniform sizes. Place it on a PAM* sprayed or like wax sheet until you are ready to drop it into a boiling pot of water or stock. I prefer stock, as these babies will bath in the </span><span class="Apple-style-span" style="line-height: 22px; ">delicious</span><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; "> chicken flavor for a uniform and delicious taste. Some people prefer to taste chicken on chicken, and </span><span class="Apple-style-span" style="line-height: 22px; ">biscuit</span><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; "> in </span><span class="Apple-style-span" style="line-height: 22px; ">biscuit</span><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">.</span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span></div><span class="Apple-style-span" style="font-size: 1em; "></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVwfRwZ6Vjhzm1lzLwStTwlaXUhgehN7AHM18Cw1w-6io9PBD2kzEgxkGESslNB-ouMoFNp6W_ni20e-j0PZeYzBOiSTpoTbuQibhdCsLqMwX3q-RUdUHuY_Z_R9PGJlsF7R0x5v0p3A/s1600/100_2799.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVwfRwZ6Vjhzm1lzLwStTwlaXUhgehN7AHM18Cw1w-6io9PBD2kzEgxkGESslNB-ouMoFNp6W_ni20e-j0PZeYzBOiSTpoTbuQibhdCsLqMwX3q-RUdUHuY_Z_R9PGJlsF7R0x5v0p3A/s400/100_2799.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582512225200091730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div><div><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: 1em; "><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">While this is going on or prior to it, boil your chicken.</span></span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOT_cW1A7fdOBbUcN1GxlYF3KWCuS0oOiPe28waYm1UlUzox-wCAT11Rf6-N-CmxCpglolYPcnrGkLdpqhJwBjTvp_7zohBXJ-1ZhxxX9S4hPYpQVkSVmLSVKCUtweT0t_wyJ0H4-DKg/s400/100_2798.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582512214383053458" style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">it can be </span><span class="Apple-style-span" style="line-height: 22px; ">pieces</span><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; "> (I like thighs and legs over breasts meat) or a whole chicken. Once they are cooked remove the chicken to cool and add the veggies, or cook your biscuits first, remove and then cook your veggies. Add a roux, chicken and </span><span class="Apple-style-span" style="line-height: 22px; ">biscuits</span><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; "> at the end and let it boil.</span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; "><br /></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px; ">EAT and ENJOY.</span></span></p></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBERH0fMxgSVMAODnzEXEMiI8M55GdTAIY0MPR7vVtGoC7PgT7gJUnLsG8V5nabhaywv6wnnp1-e0A7Qb0zUjYDKnRSNXXX-otq4i2PU-o26Uuvq_hFXN8X8wQFIM6W8zjvwgQFHweuzA/s1600/100_2805.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBERH0fMxgSVMAODnzEXEMiI8M55GdTAIY0MPR7vVtGoC7PgT7gJUnLsG8V5nabhaywv6wnnp1-e0A7Qb0zUjYDKnRSNXXX-otq4i2PU-o26Uuvq_hFXN8X8wQFIM6W8zjvwgQFHweuzA/s400/100_2805.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582512936978369730" /></a><br /><br /><div><div><div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 1em; line-height: 22px;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span></p></div></div></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-75191476597897394482011-03-10T08:42:00.000-08:002011-03-10T10:59:40.346-08:00FRESH Fish sticks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjPAXCsg-oC_xB0mmuuxY1Mh16yHDfpfeAV63OpNpxwtR6UvUO5yMgZ3VJufNROq9WjMXnJY5U4MXzWmrnJfp0gZCL_p5iFJk-YuPo41-RPr-Ykl7MvfnrwgSuLTEeDxPjDZFJ5vGpUM/s1600/100_2826.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjPAXCsg-oC_xB0mmuuxY1Mh16yHDfpfeAV63OpNpxwtR6UvUO5yMgZ3VJufNROq9WjMXnJY5U4MXzWmrnJfp0gZCL_p5iFJk-YuPo41-RPr-Ykl7MvfnrwgSuLTEeDxPjDZFJ5vGpUM/s400/100_2826.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582511407362056930" /></a><br />I love fishsticks. They are crunchy, golden, and taste so good with tarter sauce. Even Monkey eats them, and from a girl who "doesn't like or eat fish" she seems to think these don't count.<div><br /></div><div>But after watching the show <a href="http://current.com/shows/kill-it-cook-it-eat-it/92883494_watch-kill-it-cook-it-eat-it-premiering-january-11th.htm">"Kill it, Cook it, Eat it"</a>, I was reminded why I chose to be a vegetarian all those years ago. They touch on free range vs. "slaughter house" set ups. A big part of these shows is showing you what you are used to getting via fast food joints (and we are talking in the UK) or the cheapest pieces of meat you can buy at the store, pre-packed junk vs. free range higher priced meats, or hunting or own.</div><div><br /></div><div>We have been having Monkey watch it. </div><div><br /></div><div>This self proclaimed carnivore, who thinks that the only thing that completes a meal is a HUGE slab of MEAT, was so engrossed I thought she would suddenly decided that mass produced foods were not for her. That maybe veggies would start to look so much better. </div><div><br /></div><div>She still want meat, ALL THE TIME.</div><div><br /></div><div>Not that I have a problem with that.</div><div><br /></div><div>I did tell her though that the fish sticks you love are mainly water, bread crumbs, and leftover pieces of fish.</div><div><br /></div><div>Just like those chicken nuggets we watched them make. We are taking, skin and scrape mixed with bread and water. BLAH!</div><div><br /></div><div>So we found this "french " recipe for what is basically Fish sticks</div><div>.</div><div>BREADED SOLE</div><div><br /></div><div>Super easy, So delicious, I will never ever ever buy fish sticks again.</div><div><br /></div><div>.75lb of sole, (white fish) sliced into two finger width sized portions.</div><div>3 eggs beaten</div><div>Flour for dredging with Salt and Pepper (easy tip, put flour, S&P into a bread bag or like and shake and bake coat it)</div><div>Bread Crums</div><div>Olive Oil for frying</div><div><br /></div><div>after slicing the fish into "fish sticks"dip in the beaten egg, then dredge in flour. Set aside and continue till all fish has it's flour coated base.</div><div>Then re-dip the floured fish in egg, and dredge again, this time in the breadcrumbs.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9HILtItdq3WzFpgrwl-vPczbV-L91u23Hs4a5AtVGTGpkn4L1ofy77d8HoYkXSnjgZ_fiXgjjuAYGeajFesUlZ2xWfF1mVo_RH4yvzBJbEOjbswXqDjxmuA_QEj83L2wxk3SpZ1gd2E/s1600/100_2827.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9HILtItdq3WzFpgrwl-vPczbV-L91u23Hs4a5AtVGTGpkn4L1ofy77d8HoYkXSnjgZ_fiXgjjuAYGeajFesUlZ2xWfF1mVo_RH4yvzBJbEOjbswXqDjxmuA_QEj83L2wxk3SpZ1gd2E/s1600/100_2827.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT540uHvJLjqnMbbENtOIiQ4nfi6mn72eRU3ZQ2CBtXNUysePhcRyHyoN8y5wXNKKU0i-5LNaralU7Bi2yXFxLcKGOhCr_CM2cGsj3mi6mUEatqY4c6nWS5_fyRnfGbGx-SacF0cjXKjE/s1600/100_2823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT540uHvJLjqnMbbENtOIiQ4nfi6mn72eRU3ZQ2CBtXNUysePhcRyHyoN8y5wXNKKU0i-5LNaralU7Bi2yXFxLcKGOhCr_CM2cGsj3mi6mUEatqY4c6nWS5_fyRnfGbGx-SacF0cjXKjE/s400/100_2823.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582510881151592242" /></a><br /><div style="text-align: center;"><br /></div><div><br /></div><div>Set these aside and let them sit for 10 minutes. This helps keep the coating from flaking off in the olive oil.</div><div style="text-align: center;"><br /></div><div>Heat your pan, make sure it is HOT, with the olive oil rippling. Just enough oil to cover the bottom, you don't want your fish swimming. Cook about 2-3 min each side, drain on paper towel, and serve hot. </div><div><br /></div><div>The kids dipped theirs in tarter sauce, but I don't think you need it at all.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9HILtItdq3WzFpgrwl-vPczbV-L91u23Hs4a5AtVGTGpkn4L1ofy77d8HoYkXSnjgZ_fiXgjjuAYGeajFesUlZ2xWfF1mVo_RH4yvzBJbEOjbswXqDjxmuA_QEj83L2wxk3SpZ1gd2E/s400/100_2827.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5582510869954575778" /></div><div>And for those of you who HATE fish smell, you are crazy. </div><div><br /></div><div>If your fish is fresh, it doesn't smell.</div><div><br /></div><div>Really it doesn't.</div><div><br /></div><div>And it taste AMAZING.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-11496665882267902982011-03-06T08:18:00.001-08:002011-03-06T08:22:41.258-08:00last week meals and cleaningI promise it is coming, but here is a sneak peak...<div><br /></div><div>Homemade Fish sticks... NEVER buying frozen again...</div><div><br /></div><div>MY spinach quiche... best thing ever...</div><div><br /></div><div>Chicken and Dumplings...always had an issue with a soggy biscuit flavor, but not this time...</div><div><br /></div><div>Baking soda...really that is all it took...</div><div><br /></div><div>Vinegar has always been a favorite to clean...</div><div><br /></div><div>You'll have to forgive my lapse, but we are determined to potty train a little monster in our house. It takes up all my spare blogging time.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-85525544134873251732011-02-28T08:59:00.000-08:002011-02-28T09:27:18.515-08:003 weeks are up...<div style="text-align: center;">Tomorrow my three weeks of waking up at 6:30 is at an end. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Guess what??!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I only happened once.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So not kidding here about the making it a year goal.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I was politely asked by my daughter to just sleep in.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">She can get ready for school on her own.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Guess I was super crabby that day.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mornings are not my friend.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I also worked on a "French" theme on our dinners</div><div style="text-align: center;">these last 3 weeks went.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">HOW DID IT GO?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">My vegetarian child didn't really want to eat anything. My carnivore had issues with "fish" night. Papa was just happy to eat, as always. He did complain of gaining weight. Guess veggies everyday helps when you aren't motivated to go the gym in the am,</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The biggest difference in the meals (besides having meat almost everyday) is there was no cheese. I am surprised at how much cheese we went through with the vegetarian meals. Not that I am complaining. I see a vegan month down the line... but not in March. Papa is itching to BBQ.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">As a side note, do you remember that rant I had about food assistance being way too much for our family of 4. You will be happy to know it was cut down by half. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">No way we are eating duck or lamb this next month. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well that is not completely true.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I am making stuffed lamb on Sunday,</div><div style="text-align: center;">but only because I had in the menu and this is run over week.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Next three, well 4 weeks I will be having a theme night. Kind of.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sunday - Crockpot or reheat day (Church at 11 until 2, BLAH!)</div><div style="text-align: center;">Monday - Vegetarian</div><div style="text-align: center;">Tuesday - International Night </div><div style="text-align: center;">Wednesday - Vegetarian</div><div style="text-align: center;">Thursday - International Night</div><div style="text-align: center;">Friday - Vegetarian</div><div style="text-align: center;">Saturday - BBQ (Papa is cooking)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the kids, the best thing about this layout, international night includes, Cajan, French, Italian-styled, Greek, and most important of all, the option of meat.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The best thing for me the best thing about this layout, international night includes, Cajan, French, Italian-styled, Greek, and most important of all, the option of vegetarian.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The first two weeks will be lined up with some of our high marked vegetarian meals, sprinkled with few all time favorites, and a couple new dishes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">So there really is not big need to add more recipes to my blog, except for once or twice a week. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">That doesn't seem like a huge hit.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">But this also leads me into my next segment of new.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Using foods to create cleaning products.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I am going to try to make some basic cleaning supplies,</div><div style="text-align: center;"> and beauty products,</div><div style="text-align: center;"> by using natural food products.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Can not wait.</div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-58949031297139477172011-02-28T08:10:00.000-08:002011-02-28T08:56:33.545-08:00Donald Duck<div style="text-align: center;"><br /></div><div style="text-align: center;">I have never, ever, in the almost 3 years of his life, </div><div style="text-align: center;">seen my Monster tear up his dinner like he did on Saturday Night.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> He was so giddy,</div><div style="text-align: center;"><br /></div><div style="text-align: center;">He growled,</div><div style="text-align: center;"><br /></div><div style="text-align: center;">and then chomped.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Hee asked for seconds,</div><div style="text-align: center;"><br /></div><div style="text-align: center;">and</div><div style="text-align: center;"><br /></div><div style="text-align: center;">then wanted thirds.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">"Donald Duck is Yummy!"</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">We better make sure he doesn't try to take a bite out of the Donald's of Disney this fall.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">He might just be hungry.</div><div style="text-align: center;"><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvx2fdAKC-flDmHDtoj_8-QMKTnot9T3tLcAuaCjxwJu2KOcOLocgw-ZG-t5wmKj8K0s5MSRsJbj0m4tv4qy-lDZqwODshbJHWyWnnEKAA_im6gWZGA-JhciDUdJ4-a-xLi4WGwMwmT7g/s400/0226011746.jpg" style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5578773676478829426" /><div style="text-align: center;"><br /></div></div><div style="text-align: center;">This bird was actually bigger than most whole chickens a buy and 2x the cost. </div><div style="text-align: center;">This wont be on our menu for awhile.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well, maybe.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> I saw a new recipe that I am dying to try. </div><div style="text-align: center;">Southern Duck Pie. </div><div style="text-align: center;">It looked so good, I had to wipe my chin.<br /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">But i am not suppose to be chatting about what I want to eat, but what we did.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Canard a la Biqarade. Duck with Orange Sauce</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Super Simple and a little bit different than the orange duck I got when we were here...(sigh)</div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwcdWD2-eZwElQvAtKV7o8CRBBXkHVrGhjugjDR8pHjkrOZ_Jb3YJaDwS7o7DqbPkROrD0kK1bbYfkQmP-1ODWtgTAVKB3Ng6OYjDvAMGfMYVV-e8swBldDrgyP6zCuZuVxraIITxTvQ/s400/Chris+and+Amandine+at+the+Church.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5578777392716293234" /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvx2fdAKC-flDmHDtoj_8-QMKTnot9T3tLcAuaCjxwJu2KOcOLocgw-ZG-t5wmKj8K0s5MSRsJbj0m4tv4qy-lDZqwODshbJHWyWnnEKAA_im6gWZGA-JhciDUdJ4-a-xLi4WGwMwmT7g/s1600/0226011746.jpg"></a></div><div style="text-align: center;">I can't believe it has been 8 years since we visited.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">But I am digressing.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Duck (5lb)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">After cleaning, cutting the extra skin (hello neck flap) and removing innards,</div><div style="text-align: center;"> salt and pepper the inside and out, rubbing it it in. </div><div style="text-align: center;">Prick the Breast with a fork all over. </div><div style="text-align: center;"> I have seen it sliced up, the skin and fat is pretty thick, </div><div style="text-align: center;">but you must have a way to release the juice.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Don't forget.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Tie up the legs. </div><div style="text-align: center;">Then cover with foil in a roasting pan. </div><div style="text-align: center;">Make sure your pan has a rack in it, or raised bottom, the juices will pour out. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> place it in a pre-heated over (300 degrees F) for about an hour and a half. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">An hour into cooking, combine 1 tbs water and 1 tbs sugar in a pot and caramelize. It takes longer than you think, and you don't need to stir it, if fact keep the spoon away. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Once the sugar is that glorious taffy color, add a mixture of the following:</div><div style="text-align: center;">2 tbs white wine or triple sec</div><div style="text-align: center;">1 tbs apple cider vinegar</div><div style="text-align: center;">2oz OJ</div><div style="text-align: center;">2 tbs fresh chopped ginger.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">you will add it by slowing pouring it down the side of the pan and swirling the pot. Bring this to a boil, reduce slightly (there is alcohol in there) then add 16 oz of a stock. </div><div style="text-align: center;">Chicken, or veg works best. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bring to boil, then add the drippings from the duck pan, </div><div style="text-align: center;">because at this point, you should be able to take the duck out of the oven. </div><div style="text-align: center;">DO NO EAT IT YET. </div><div style="text-align: center;"> IT STILL HAS TO COOK SOME MORE!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It has been about and hour and a half, </div><div style="text-align: center;">now the oven has to be amped up, turn that baby up to 400 degrees F. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">While it heats up, skim any fat off the top of the drippings that are in the pan,</div><div style="text-align: center;"> and also drain the inside of the duck and do the same. </div><div style="text-align: center;"> These drippings go into the sauce, </div><div style="text-align: center;">the duck goes back into the pan to cook for another 20-30 minutes to tan.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">About every 10-15 minutes bast the bird with your orange sauce. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Prick the bird in the thigh, check that the juice is clear,</div><div style="text-align: center;"> or use a meat probe (165), set it aside, then carve. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">We then poured the extra orange sauce on the carved pieces</div><div style="text-align: center;"> soaking and mopping the plate wtih each piece as we ate.</div><div style="text-align: center;">I served it with boiled fingerling potatoes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The sauce was less marmalade and more au jus which I am finding that I really like. </div><div style="text-align: center;">It was light, and delicate.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Too bad one bird only serves 4. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Leftovers would have been nice.</div><div style="text-align: center;"><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-69331442518730289122011-02-26T13:35:00.000-08:002011-02-26T13:56:53.156-08:00Basil Beef and fingerling potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kALHMJb9K1_ovRk1anVFUSd8GTZJTWzXBbgzlTTrsvBPYCCxDwP1L39RoJoGT5_CzgvluDEW82ub5KIpzr3JvQ3k2iIY7lP7Jm5-mWfIY2uTsefkzXYitG4_5kG00-mY72szXNL9FRE/s1600/0225011621.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kALHMJb9K1_ovRk1anVFUSd8GTZJTWzXBbgzlTTrsvBPYCCxDwP1L39RoJoGT5_CzgvluDEW82ub5KIpzr3JvQ3k2iIY7lP7Jm5-mWfIY2uTsefkzXYitG4_5kG00-mY72szXNL9FRE/s400/0225011621.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5578118109986286098" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;">Friday nights supper was yet another, prepare on today to eat tomorrow, meals.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I do not think I like these kinds. Sometimes they are just not worth the hassle, because you are really making 2 dinners on any given day. I am not that kind of a lady to fuss on making all my meals for the week on one or two days and reheating. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Maybe that is because I believe Microwaves kill the vitamins, flavor, and fun. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Seeing that is the only way Papa re-heats food, I try to avoid having to, just in case he is trying to be helpful.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">He is lovely like that.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I found the <a href="http://www.cookingchanneltv.com/recipes/laura-calder/basil-beef-and-fingerlings-with-olive-oil-and-coarse-salt-recipe/index.html">Basil Beef recipe</a> from one of my new favorite shows on the cooking channel. I am so glad that it exists. Food Network has gotten way into the reality show competitions, and bake offs. I like to learn about different foods and preps, and then use it on my family.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">simple pleasures in life.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This one wont visit our table again. It was ok, JUST ok. From what I could tell it is meant to be served at room temp. I don't know about you, but I like my food piping hot! I also probably didn't slice it thin enough, and it was not rare enough for my taste. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Can you hear the cow moo?? </div><div style="text-align: center;"><br /></div><div style="text-align: center;">It may make a nice appetizer, served on a piece of toast, kinda like a bruchetta. That would actually taste really good. Maybe add a slice of mozzarella and tomato and then top with the meat, cause it sat in an olive oil bath.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">mmmm that sounds good. Maybe I will try that tomorrow. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Did I mention I am not really liking the whole idea of making food today for tomorrow?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I did?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well sometimes it is ok, only when I get to eat it the first day to.</div><div style="text-align: center;"><br /></div><div><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-78725247855514358932011-02-23T05:35:00.000-08:002011-02-23T07:22:57.182-08:00Cajan and Vin, two of my favorite things<div style="text-align: center;">I got lazy this last week.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">About posting that is. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">We have been cooking, cleaning, and having fun with winter break from school. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Yesterday, seeing that it was National Margarita Day, we invited our friends over for a "Mexican celebration" </div><div style="text-align: center;"> Nothing says "come on summer" like a Margarita in February. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">That menu consisted of well, margaritas. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">There was one mom who had to do a double take when </div><div style="text-align: center;">Monkey was upset because Monster drank or spilled hers. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Someone started her party before getting here ;)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span">The Day before, we made Corn Maque Choux. </span></b></div><div style="text-align: center;"> Again a deviation on my French theme, in the traditional sense. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">It does make for interesting dinner conversation. </div><div style="text-align: center;">We had FUN history lesson on the migration of the French Colony of Acadia.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Regardless, after the foot of snow we got, this was a warm comforting meal. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5z7gmH5VwEnxflRaMr0ry2HrmaQ4aru8OIO3QJ0vZPDp2zv6h7NjAkTYdeYgly-vQl9i8-0S0fxCIh8j0BGjrt4bctH4zbLxvtKW5HzShyphenhyphen5U1HB5zZOBtWJAYknbqG66HLpcxQgretw/s1600/0221011804a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5z7gmH5VwEnxflRaMr0ry2HrmaQ4aru8OIO3QJ0vZPDp2zv6h7NjAkTYdeYgly-vQl9i8-0S0fxCIh8j0BGjrt4bctH4zbLxvtKW5HzShyphenhyphen5U1HB5zZOBtWJAYknbqG66HLpcxQgretw/s400/0221011804a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576879029781579986" /></a><div class="ingredients" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(181, 178, 156); margin-top: 10px; padding-top: 10px; color: rgb(99, 97, 83); font-family: Verdana; font-size: 12px; "><h3 style="text-align: center;color: rgb(99, 97, 83); font-size: 28px; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Ingredients</h3><ul id="ingredients_list" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 20px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 18px; "><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">2 tablespoons butter</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">2 tablespoons bacon drippings (optional)</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1 cup finely chopped Vidalia onion</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/2 cup chopped red bell pepper</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">2 cups fresh corn kernels cut off the cob (about 3 ears fresh corn)</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/4 cup chicken broth</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1 cup heavy cream</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/2 teaspoon sugar</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/2 teaspoon cayenne pepper sauce</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/2 teaspoon fresh thyme leaves</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">2 tablespoons chopped green onions</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">1/2 tablespoon chopped flat leaf parsley</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">Kosher salt and black pepper to taste</li></ul></div><div class="preparation" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(181, 178, 156); margin-top: 10px; padding-top: 10px; color: rgb(99, 97, 83); font-family: Verdana; font-size: 12px; "><h3 style="text-align: center;color: rgb(99, 97, 83); font-size: 28px; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Preparation</h3><ol id="preparation_list"><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.</li><li style="text-align: center;position: relative; clear: left; margin-bottom: 5px; ">Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.</li></ol></div><div style="text-align: center;">we added Bass to it, Cut into 1 inch blocks, then after browning it a bit, in a non-stick skillet added it to the cooking Maque starters of onion and green pepper, </div><div style="text-align: center;">then continued with the recipe.</div><div style="text-align: center;"> It cooked to perfection, and made this meal into a chowder like soup. </div><div style="text-align: center;"> I see this visiting our table again.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I was also <span class="Apple-style-span"><b>a bit sneaky</b></span>. </div><div style="text-align: center;"> When Monkey asked what was the meat in this</div><div style="text-align: center;"> I just said Bass. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I didn't mention that it was a fish. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">She ate about half before she said, </div><div style="text-align: center;"><b>"ya know it taste kinda like fish, are you sure it isn't?"</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span">hehehehehehehehehe</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">over the weekend i made my absolute favorite chicken meal,</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span"><b> Coq au vin.</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Like 2nd day Stew, I LOVE it the day after, but I equally love it the day I make it. </div><div style="text-align: center;">Either way I just can't get enough of this tender chicken dish, especially if mushrooms are the main veggie.</div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L2TvbU_E-nIC7_lgHOrSy453ymQwiTNrwS7cssKGmrgCVo2GOOi1-Qc_RcRvIl7wHrKDfuwkfXbIWtZU-zMfU59cS9Qa-7Xr0jlooc0NNKrwJKTUWOLSaSCZfyVRkLPCfqQuD23ofKc/s1600/IMG00047-20110220-1840.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L2TvbU_E-nIC7_lgHOrSy453ymQwiTNrwS7cssKGmrgCVo2GOOi1-Qc_RcRvIl7wHrKDfuwkfXbIWtZU-zMfU59cS9Qa-7Xr0jlooc0NNKrwJKTUWOLSaSCZfyVRkLPCfqQuD23ofKc/s400/IMG00047-20110220-1840.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576878436077346706" /></a><div style="text-align: center;">First you will need to cut up a 3-4 lb chicken. </div><div style="text-align: center;">If you don't know how to do this, I am at a loss of words for you. </div><div style="text-align: center;"> My parents taught me when sometime around 9 years of age. </div><div style="text-align: center;">It was a basic cooking lesson that was as common in our house as tying our shoes.</div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.cookingforengineers.com/article/97/Cutting-Up-Chicken">This </a>site shows how to do it, pretty well. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> I like to snaps each joint and cut the pieces separately off the chicken.</div><div style="text-align: center;"> I have known a few people to cut themselves up doing it my way,</div><div style="text-align: center;"> but those same people also thought their fingers were part of a potato they were chopping.</div><div style="text-align: center;"><br /></div><div style="text-align: center; "> you will also need to slice up mushrooms.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">I love these so I cut up a whole small container.</div><div style="text-align: center; ">If you don't like them as much, don't cut as much up.</div><div style="text-align: center; ">I would say at least 6 nice size ones.</div><div style="text-align: center; ">I have known some people to save time</div><div style="text-align: center; ">and purchase the button mushrooms, just don't cut them up.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">We will use the mushrooms after the chicken is done browning.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Heat a skillet, and have 2tbsp olive oil heating to a ripple,</div><div style="text-align: center;">then place your chicken pieces, skin side down in to brown. </div><div style="text-align: center;">We are sealing in the juices as these babies will cook in the wine. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> After all that is what the recipe is called.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a separate pan, this is usually the one I plan to put all the ingredients in, </div><div style="text-align: center;">melt 2 tbs of butter and throw in about 8 pearl onions or (1/2 lb if you want to be exact). </div><div style="text-align: center;"><br /></div><div style="text-align: center;">gently roll and toss the onions in the butter, until they begin to get soft, yellow, and brown. </div><div style="text-align: center;">Then add a couple of tbs spoons of flour, sprinkling it over the onions and stir. </div><div style="text-align: center;">We are making a roux.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">At this point, I hope you have remembered that you were browning your chicken, </div><div style="text-align: center;"> and now have it set aside on a plate. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> All that wonderful goodness that the chicken leaves behind in the pan simply can not be wasted.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Add about a quarter cup of wine and reduce in the hot pan.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> This will de-glaze all the wonderful flavors that are just stuck.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Once the wine does it job,drop in all those wonderful,</div><div style="text-align: center;"> earthy mushrooms into the hot pan while the wine reduces</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Let them soften, let them drink in the wine base. </div><div style="text-align: center;">This is part of the oh so good feeling that I love.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">At this point, in your main pan, you should have a roux, golden to copper in tone. </div><div style="text-align: center;">Depending on if you use fat, or oil the color will vary,</div><div style="text-align: center;"> BUT make sure you notice a color and not a paste. </div><div style="text-align: center;"> you want to cook your flour. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Salt and pepper it, and slowly start stirring in the rest of the bottle of wine. </div><div style="text-align: center;">Ya know, the one you opened for the mushrooms. </div><div style="text-align: center;">It all goes in there. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The ENTIRE bottle.</div><div style="text-align: center;">No Sampling.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">If you must drink, you will need to buy 2 bottles.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Use a wine that you would drink for best results. </div><div style="text-align: center;">If you don't drink, aim for a bottle that is regular priced somewhere between $11 and $15. </div><div style="text-align: center;">Good enough to drink, but not so cheap that you ruin a dish. </div><div style="text-align: center;">Forget about adding a $20 and up bottle. Wasteful even if it is good. </div><div style="text-align: center;">You can get the same results for less cash.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Did you notice I didn't say red or white?</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Every region, and every family has a preference.</div><div style="text-align: center;"> One family may like a nice Burgundy, another a crisp Riesling. </div><div style="text-align: center;">It doesn't really matter which one you use, </div><div style="text-align: center;">BUT if you don't like to eat purple meat, stick with a white.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You want to make sure that the roux and wine mix nicely, or you will end up with roux chunks, but once you have it looking smooth, you can start adding everything else. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">chicken pieces, seared brown, and the juices that have drained on to the plate</div><div style="text-align: center;">1 c. Chicken Broth</div><div style="text-align: center;"><a href="http://www.chow.com/recipes/10566-bouquet-garni">a bouquet garni</a></div><div style="text-align: center;">mushrooms and all the goodness from the pan</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Let it cook over low-med heat for an hour or until juices run clear when you prick your chicken.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then I like to add a cup of couscous pearls and let those plump up just prior to serving. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Someone else might omit it, or make it separately as a side. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I like mine to drink up the sauce. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Because this meal cooks for a while, don't be concerned with the wine, </div><div style="text-align: center;"><br /></div><div style="text-align: center;">the alcohol will cook off.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Some of you may be concerned with this, and if it really bothers you, </div><div style="text-align: center;">I have made it with a grape juice before. </div><div style="text-align: center;">It isn't the same. </div><div style="text-align: center;"> So just substitute it with 48 oz of chicken stock</div><div style="text-align: center;"> if you need to feel that you are not participating in a forbidden behavior. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">It is still good, just not </div><div style="text-align: center;"><br /></div><div style="text-align: center;">knee weakening good.</div><div style="text-align: center;"><br /></div><div> </div><div style="text-align: center;"><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-82750729654050653812011-02-18T14:09:00.000-08:002011-02-18T14:20:20.173-08:00Cotes de Porc Sauce Nenette<div style="text-align: center;">I LOVE LOVE LOVE this dinner. The sauce is finger licking, plate licking, pan licking good. It is the main reason for my great love of this dinner.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I tend to forget that I love this meal so much, and wouldn't you know my kids picked and picked at it. It must have too much of a grown up taste for their palette.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This also has been on my "for guest only" dinner selection. I have made it for just a few VIP's that have been to our house. Made me want company.</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uyemy8eekDcuyqhnnNNxP6YmpZkyKIb6besLGvjjQtVPACBFT0rYfCn-ISKTMj_MOWw6YXIzyWMECsjXxfuwusFygcfzyUiR-xfsJalHAPI-Bq5eCbFGDjUKpUujj6MjAVC4CxR_5P8/s1600/0218011628a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uyemy8eekDcuyqhnnNNxP6YmpZkyKIb6besLGvjjQtVPACBFT0rYfCn-ISKTMj_MOWw6YXIzyWMECsjXxfuwusFygcfzyUiR-xfsJalHAPI-Bq5eCbFGDjUKpUujj6MjAVC4CxR_5P8/s400/0218011628a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575155345830820738" /></a><div style="text-align: center;">4 pork chops, center cut with bone. Rinse, pat dry and season with Salt and Pepper.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 tbsp butter and 1 tbsp vegetable oil, heated in a skillet on med-high</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Brown 2-3 minutes per side, remove from pan and de-glaze with 4 tbsp white wine and 1/2 tsp of Thyme</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Reduce wine by half, then add 1 cup heavy cream warm to a slow boil. Add the pork chops back in and cook until chop is firm to touch, DON'T OVERCOOK.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add, 1 tbsp tomato paste, and 1 tbsp Dijon mustard to sauce and shake the pan back and forth to combine. Add 1 fresh tomato, diced. add 1 tsp tarragon.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Serve with Hash browns or my signature roasted potatoes.</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">No matter how you serve it, just say yum!!!</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-55394825823124413592011-02-16T16:05:00.000-08:002011-02-16T16:07:36.455-08:00Totally Cheated Tonight<div style="text-align: center;">market Day Italian Wedding soup. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I told monkey she was eating Frog's Eggs.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">NOT PLEASED</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Ss8CQF17MrRbN_x_Jh87Jzu-8-IClWYZ1cKfOki_MFmstyyHhChh7SWwE-l6lkrIR5j4nH_JO9Rk6aernLn1f3teIbcoPHKzuMJR8DEef4qRpcz2qOFtvtsQcDenIqRV-iYNdSQ_2o/s1600/0216011628.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Ss8CQF17MrRbN_x_Jh87Jzu-8-IClWYZ1cKfOki_MFmstyyHhChh7SWwE-l6lkrIR5j4nH_JO9Rk6aernLn1f3teIbcoPHKzuMJR8DEef4qRpcz2qOFtvtsQcDenIqRV-iYNdSQ_2o/s400/0216011628.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574443171663376370" /></a><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-9044920527048522412011-02-15T18:45:00.000-08:002011-02-15T18:49:50.653-08:00Jumbalya<div style="text-align: center;">An anytime favorite of mine, spicy food makes me so happy</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">It is too bad my kids don't agree.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS3T1-H29FTfW-IgSbn2RUE8s9Ghb_HD0tCj6gTnQ-z__iHrMUTVsBxTjz8uvu38rFBJQjkNKgTlkYGuQcByziRHTXXZHu9TIfC7yGSqoppcmhh5IhmZqppFou2Cpphupb69NeDwMWiI/s1600/0215011727.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS3T1-H29FTfW-IgSbn2RUE8s9Ghb_HD0tCj6gTnQ-z__iHrMUTVsBxTjz8uvu38rFBJQjkNKgTlkYGuQcByziRHTXXZHu9TIfC7yGSqoppcmhh5IhmZqppFou2Cpphupb69NeDwMWiI/s400/0215011727.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574113231632553346" /></a><div style="text-align: center;">Normally I would gladly give my recipe away, but frankly</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I am a little embarrassed to call this "soup" Jumbalya, Gumbo, or any other Cajun food, just because I think it is less than what it is.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Don't want those southerners jumping on me.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">After all, what jumbalya doesn't have okra or SEAFOOD??</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It still makes me happy.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-16164253110687819802011-02-14T14:37:00.000-08:002011-02-14T14:55:21.065-08:00Beef au Bleu<div style="text-align: center;"><span class="Apple-style-span">Valentine's Day Dinner, was more for me than Papa. </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">It isn't like I expected him to do anything for it, he has 2 test to do today, and help at the elementary school.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">That is why along with the <a href="http://www.cookingchanneltv.com/recipes/beef-au-bleu-recipe/index.html">Beef au Bleu</a>, with it's warm endive and orange salad, I also made Baked Tomatoes.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">Bake your Tomatoes at 400 Degrees F, for 30minutes after you have halved, seeded and sprinkled with Basil, Parsley, Parm Cheese and Olive Oil. </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"> How simple can you get?</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span">I just don't understand how anyone can not love tomatoes.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL4MXId7S2bQamLJ9SpfB7b8I0Q4MoBJp-sj1pQHjQp_iidBgS1zKMLhi__9GgmxjDdy1xjyeRp8OoW61D5ZJoPU44yuCBMC3upHs62bAB_3Y2mf3GgEmG6TdrW7IM-qLDYVA5SAS2y8/s1600/0214011652a.jpg"><span class="Apple-style-span"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL4MXId7S2bQamLJ9SpfB7b8I0Q4MoBJp-sj1pQHjQp_iidBgS1zKMLhi__9GgmxjDdy1xjyeRp8OoW61D5ZJoPU44yuCBMC3upHs62bAB_3Y2mf3GgEmG6TdrW7IM-qLDYVA5SAS2y8/s400/0214011652a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573678490545034738" /></span></a><div style="text-align: center;"><span class="Apple-style-span">A side note if you follow the linked recipe. Make your bleu sauce in half. There is way too much for such small servings of beef. And Ladle it over the beef or it will pour out on top and smoother the steak. I don't mind all the glorious creamy cheese, but you might.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">Now, seeing that most other people are showing their affection today</span></div><div style="text-align: center;"><span class="Apple-style-span"> I did need to make something for the man in my life. </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">After all I do like the guy. </span></div></div><div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO1kkZ3CgLEN2HXB7pDZhVr82GMgzYQmas0N3RXxWKVwSndzh4l-BNJoRH1NdjI6l0uBEyCnyw4cnMFfLxXtwMV2Kko7-rEkQhROmulpnJltF3gsb800D7qZTmxwxFuwWRI9iYxmWlA8/s1600/0214011639a.jpg"><span class="Apple-style-span"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO1kkZ3CgLEN2HXB7pDZhVr82GMgzYQmas0N3RXxWKVwSndzh4l-BNJoRH1NdjI6l0uBEyCnyw4cnMFfLxXtwMV2Kko7-rEkQhROmulpnJltF3gsb800D7qZTmxwxFuwWRI9iYxmWlA8/s400/0214011639a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573678153401213170" /></span></a><div style="text-align: center;"><span class="Apple-style-span">Nothing like a tart and sweet, Lemon tart aka </span><span class="Apple-style-span" style="line-height: 19px; "><i><span class="Apple-style-span"><span class="Apple-style-span">Lemon Meringue Pie,</span><span class="Apple-style-span"> to make you feel loved</span></span><span class="Apple-style-span">.</span></i></span></div></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-59935822374596027802011-02-13T17:45:00.001-08:002011-02-13T18:01:15.252-08:00Lemon Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXwSwmfvRv5dp5M3q4bODtALRPXXPFXf-0GDn7zacQC8NPyalm8X1S2JOjcPPpLoXjEKj3TPOQHidCmETWUI231Ls_LA_grWoJRMBinbrjBNe7tKGAiiqppHCd_H9jIse9WMGjM_LPaY/s1600/IMG00045-20110213-1725.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXwSwmfvRv5dp5M3q4bODtALRPXXPFXf-0GDn7zacQC8NPyalm8X1S2JOjcPPpLoXjEKj3TPOQHidCmETWUI231Ls_LA_grWoJRMBinbrjBNe7tKGAiiqppHCd_H9jIse9WMGjM_LPaY/s400/IMG00045-20110213-1725.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573355482052109874" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;">This one is so easy, a child can make it. With adult supervision at least. </div><div style="text-align: center;">Monster loved helping me prepare dinner tonight, </div><div style="text-align: center;">although he kept saying we were cooking Donald Duck.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">That is Coming up, but this is a chicken.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">No, it is Donald.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Silly kid</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Defrost your 3 lb bird, and rinse. Then take Lemon, slice in half, and squeeze the juice of ONE half into the cavity of the bird. Add a bay leaf, 3 or 4 springs of Thyme, and the squeezed lemon rind into the cavity, then tie the legs.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place this in a Roaster Pan, and slather the bird with a tablespoon of Butter, then squeeze the 2nd half of the Lemon over the bird.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a oven that has been preheated to 400 Degrees F, place in your Chicken. Baste about every 15 minutes, until the juices run clear. About one hour.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Remove, draining all the juice from the cavity into the roasting pan and place on the Chicken on your carving board. Cover with foil to keep the juices in, and let it sit for 15 minutes before carving.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Optional. While the bird sits, skim the juices of fat and add 4-5 tablespoons of chicken stock or water into the pan, and bring to a boil, on the stove top. let the juice boil down a bit, then remove, serve with the bird. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Think Au Jus.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I once saw an article in a magazine about how a similar recipe was being referred to as "engagement chicken". An editor at the office made it and the was proposed to soon after. She passed the recipe on and another girl had a similar experience. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">This would be great to make this lovey-dovey week, either if you are looking for that ring or reminding someone that you once thought they were worth settling down for. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">It is so easy you can't mess it up. The loves in your life will think you can cook. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Even if any other day of the week you serve Hungry Man.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-59356524249283199562011-02-13T17:39:00.001-08:002011-02-13T17:45:05.523-08:00My favorite dessert, well almost<div style="text-align: center;">This was the ONLY thing I would order at the Silver Dairy, when HS Boys were a major thing.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">They are also one of the few things I will feed the kids, and not really worry if they eat them all in one day. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ice Cream doesn't stay for long in this house.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrh5o-owE4IHaP2DFDKZRKlW8JI-w_NyhU409_tOWrUVrHB4RrcnwVEuL2RSUE5KKmBOpFjVNBpNeCttP9SXxvP9NbXBK3BnI5gTcrQm5i_rsDa1WZVEBInIf0MqgIas-Tmo0sysXwUz4/s400/0213011801.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5573353948346009026" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi1Odk6l9si4HHeXrDmlOQKwdwQ6qfmVH8I_0RUAJB9xEz5Gp_MYU0VfijZC5B063QIfCIXZwUTAaFOMmmN65LMAniJu95RBetwYJDqUuCXBcDHJh4ka6DnIBlwLg8lz28aZldiZNfak/s400/0213011806.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5573353952718818962" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sZerA06Zn0-uDpsYV_7_d_emOTnCoRgOAgotluvaMDWoC5idyfqrGj5GmKC7jdUFTuNtr-UU63JKbH9QmdsKBF4q4fDrOfu_wYMvQqiPFvgMuKPCN3J7J0T65RHvN-eMzSVkR-yEoLY/s400/0213011808.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5573354110421037218" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yJtJg8yaD7Opbg1AJL6tY6MVulf6DAoGl2Q15CTtqedsVhLi6aGOve6TvIEqf8gnnqBKKlMI6MJKmMZBUwru4es_R9UeEovhSDPdh9R4jjCO_V6XZTMhPnT1HNgQLW_JbEMswL6T6GA/s1600/0213011819.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yJtJg8yaD7Opbg1AJL6tY6MVulf6DAoGl2Q15CTtqedsVhLi6aGOve6TvIEqf8gnnqBKKlMI6MJKmMZBUwru4es_R9UeEovhSDPdh9R4jjCO_V6XZTMhPnT1HNgQLW_JbEMswL6T6GA/s400/0213011819.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573354115307770226" /></a><div style="text-align: center;">Luckily there is still snow and cold to help firm these suckers up. Our freezer is too full to allow the cookie sheets in.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The only downside, we ended up snacking on half of them tonight.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The whole out of sight out of mind really works. especially if it is chocolate. </div><div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-40370658236084818062011-02-11T14:21:00.000-08:002011-02-11T14:36:22.837-08:00Saumon a l’oseille<div style="text-align: center;"><br /></div><div style="text-align: center;">Monster wanted me to post a picture of his plate. It looked the same at the end of dinner. </div><div style="text-align: center;"><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKn1pSiI22H10YmzBb6Xw5HA1bK6JJzmEs-4NQgTvUwKUshKPcd_D2fbB_o4xWssR-dJdQ92MJatky8LfkIydHhQVwKdkLgxEoe-BfT5CL2zjh5ZXsnWgu8EAGZ4MiY72C8J5hxB-2GTo/s400/100_2788.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5572561269952424386" /></div><div style="text-align: center;">He begged to have a fish all week, and then was not please it when it didn't arrive to his plate like this</div><div style="text-align: center;"><img src="http://thumbs.ifood.tv/files/images/food/baked-whole-fish-02.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapw5muYiFOmE_ueku3AdCMa771xqaZpmDHgA2WVV7YYsE_xTKCCbPPov3Va89CBCbOXyndCnZv1Rsi007WLBpMH5r8DhjdYUE_YZFMCswfmezjYxsNMY_NsTZO6RAynLGyJHcXkzMpS8/s1600/100_2790.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapw5muYiFOmE_ueku3AdCMa771xqaZpmDHgA2WVV7YYsE_xTKCCbPPov3Va89CBCbOXyndCnZv1Rsi007WLBpMH5r8DhjdYUE_YZFMCswfmezjYxsNMY_NsTZO6RAynLGyJHcXkzMpS8/s400/100_2790.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572561263772585714" /></a>Salt and Pepper your Salmon, and cook it on a HOT pan, that has been brushed with olive oil. It cooks fast, so don't walk away. you could have this amazing fish on your plate in under 15 minutes.<div><br /></div><div>the sauce, simple. Melt 1 table spoon butter, and cook 2 shallots until translutant. Add 3 oz of sorrel (watercress will work), and 3 tablespoons of heavy cream, cook until sorrel is wilted.</div><div><br /></div><div>I chopped mine just in case you are wondering.</div><div><br /></div><div>So good, I licked the plate.</div><div><br /></div><div>My risotto took longer. <a href="http://www.epicurious.com/recipes/food/views/Risotto-Milanese-100910">Here</a> is a recipe that you can try, sans wine.</div><div><br /></div><div>Tomorrow we are having Dinner at friends, see you Sunday.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-54887586459143393262011-02-11T14:04:00.000-08:002011-02-11T14:39:36.503-08:00Man Catching Goodness<div style="text-align: center;">I woke up itching to kneed, roll and deep fry.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So I made me a batch of Beignet's.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0r-6D6ErpZHqZh8klKdbqC2gCgGYhdYQJQNKnoifPInbOm1bZlib_bj4qhNMSnNyePVXKIdIiUSGPLLZv5z2egv0jd9QZvtx0lKXd9JhSykD0spf-ojD1bZe2gYBdbZNUW6bcfelnNg/s400/100_2783.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5572557198482616594" /><div style="text-align: center;">Warm, crisp, lemony. </div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BzUzEjz41jXOCCoqXsStIb8YKIH0DWdZToeLIK6QzS9jHtj9Dfzf61-YBNPiFmwpVtom5ft0I-Xm-YhrxCFAdx9QrEaWndssrGay8tiR8VveIT46JWh8tNymOXfCF6Bzwy28nFuuVSk/s1600/100_2785.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BzUzEjz41jXOCCoqXsStIb8YKIH0DWdZToeLIK6QzS9jHtj9Dfzf61-YBNPiFmwpVtom5ft0I-Xm-YhrxCFAdx9QrEaWndssrGay8tiR8VveIT46JWh8tNymOXfCF6Bzwy28nFuuVSk/s400/100_2785.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572557207343928082" /></a><div style="text-align: center;">Adding a little preserves to this, and it could almost be one of those things they make around here on Fat Tuesday.</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Almost, but not quite.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This recipe is gonna stay hidden...</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Gotta be selfish sometimes.</div><div style="text-align: center;"><br /></div><div><br /><div style="text-align: center;"><br /></div></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-56660631959303552882011-02-10T16:11:00.000-08:002011-02-10T16:13:46.804-08:00REPEAT NIGHT<div style="text-align: center;">Well not entirely,</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I did make a quiche, from a recipe.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It didn't turn out the way I would hope.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The recipe I use from our French Mamie is MUCH better.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">ingrained in my brain.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">We did have left over stew. I was wrong to call it just another stew.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It will be forever known as 2nd Day Stew.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It </div><div style="text-align: center;">was</div><div style="text-align: center;"><br /></div><div style="text-align: center;">AMAZING!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Some things really are better with age.</div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-88215354606001806122011-02-09T14:27:00.000-08:002011-02-09T16:31:53.825-08:00Daube de Boeuf a la Provencal<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUYrE_DowdLgbn1aNYJmhEW8ZlyoCLrMJzSTXXeq2RyeOSg0ZjnrRpYtKEfyKocloR7O7NwdCDIBXZshce2CtGPhCqoEjN96E4tqeEGfWOmuPrGNw_7lgrz88FDgZZD2rD72-Qb7Kg6o/s400/100_2772.JPG" style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5571830032446306194" /><div style="text-align: center; "><b>WARNING: DISCLAIMER: BEWARE and other stuff</b></div><div style="text-align: center; "><br /></div><div><div><div style="text-align: center; "><i>If you didn't notice yesterday, you will start to soon.</i></div><div style="text-align: center; "><i> Many French recipes cook with wine.</i></div><div style="text-align: center; "><i> I have no idea how to replace it, and keep the taste, smell, texture,</i></div><div style="text-align: center; "><i> and overall "wow" factor that it brings to a dish.</i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i>The alcohol will cook off, especially in this meal, as it simmers for hours.</i></div><div style="text-align: center; "><i><br /></i></div><div><div style="text-align: center; "><i>Also, if you eat out at a GOOD restaurant, you have probably already been eating wine based sauces, and foods. Maybe even a whiskey or vodka.</i></div><div style="text-align: center; "><br /></div></div></div><div style="text-align: center; "><b>This meal, oh my, where do I begin??</b></div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Our meat was from a farm in Iowa.</div><div style="text-align: center; ">The family we babysit for, went and picked it up in January, and shared.</div><div style="text-align: center; ">Straight from the butcher and his Daddies farm.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Some of the BEST meat I have ever eaten.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Yes, sometimes I do babysit for food.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">and toilet paper,</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">the occasionally chocolate,</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">and now wine.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">LOTS OF WINE</div><div style="text-align: center; ">(that stuff is expensive and these meals require it!)</div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><br /></div><div><div style="text-align: center; "><br /></div><div style="text-align: center; ">With the meat soaking and simmering in it's bath of Fruity Red,</div><div style="text-align: center; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMMZw2e-HoTxeki-k5suxiXBqA0KFJObG3NeTvyK3RoyVo_q0P_DvMGL8BTR719YiU_UxtUx_b_ITiOsEC2_0AW_pzYGcBUYeh4_3robWX5r1Ow0jcqyOpR6W9gxJbNjx40By3bIO2ao/s400/100_2749.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5571843973558490754" /><br /></div><div style="text-align: center; ">I chopped the veggies.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIy6-CbZB4N5B5TRb7zHeFrGCQUH0kgYJ_-StO11gq58ozhDjOpa8S4k8WBqL1yRb5GbbXKFGlT27oeQlwO0MUzzSt5XQOIH82I132JkfHEtiEfcr96D5zeK3E6eC1cQGsk-m8MUjXCNY/s400/100_2748.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5571843966235391330" /><div style="text-align: center; "><br /></div><div style="text-align: center; ">It required huge pieces, which makes sense. I didn't want to make a pureed stew.</div><div style="text-align: center; "><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrBmi1Nzn5pnmZuEDkb_CLvfhLkDfM4PNvM8uo-01xhB5XdNHuvfIC9bWymVFKvElYZp0kFGQ7O-NR-PmoXmxYbUkHEFEbPJUQCl8Krs2YYYy5kREiqa0b6-DYKWiQIGxd0184G-OTXk/s400/100_2752.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5571844999969863298" /><div style="text-align: center; "><br /></div><div style="text-align: center; ">I did take them out and cut it up before serving.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">There was no way the kids could handle those big chunks.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">The recipe I used WAS NOT like the ones online. Some of those required vermouth, Brandy, Vodka, etc. none of them added a studded clove onion.</div><div style="text-align: center; ">some had nutmeg, others used Sangria.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">This had:</div><div style="text-align: center; ">Thick Cut Bacon</div><div style="text-align: center; ">Chuck Steak</div><div style="text-align: center; ">Red Wine and Water</div><div style="text-align: center; ">Carrots</div><div style="text-align: center; ">Onions</div><div style="text-align: center; ">Tomatoes</div><div style="text-align: center; ">Tomato Paste</div><div style="text-align: center; ">Garlic Cloves</div><div style="text-align: center; ">Bouquet Garni</div><div style="text-align: center; ">Black Peppercorns</div><div style="text-align: center; ">studded with cloves onion</div><div style="text-align: center; ">orange zest and juice of one Orange</div><div style="text-align: center; ">parsley</div><div style="text-align: center; ">Salt and Pepper</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Brown the Bacon (put it in a pot), </div><div style="text-align: center; ">then sear and "seal" the 3 inched cut Chuck, (throw it into the pot)</div><div style="text-align: center; ">Pour a bottle of wine over it, add water to cover meat (if necessary) or just add more wine instead of water. I ran out and had to use their alternative filler suggestion.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Bring to Boil, skim surface foam, then start adding the veggies.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Oh and pepper corns.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">let this simmer for 3 hours.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">remove bouquet garni</div><div style="text-align: center; "> (didn't i mention to throw that in with the veggies!)</div><div style="text-align: center; ">Remove the onion with cloves.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Add orange juice and zest</div><div style="text-align: center; ">and serve</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">TOMORROW.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">yeah, i said it</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">cook today to eat tomorrow.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Oops, I forgot about that YESTERDAY.</div><div style="text-align: center; "><br /></div><div style="text-align: center; ">So we will be eating it today, and comparing it tomorrow.</div><div style="text-align: center; "><br /></div><div style="text-align: center; "><br /></div><div style="text-align: center; "><br /></div><div style="text-align: center; "><br /></div><div style="text-align: center;">This is the correct portion of food, see how it sits in a "normal" bowl from my cupboard. My soup bowl is 4 inches across, and about 3 deep, vs 6 and 4.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc2lH9hiWz2xtICHnrXSeUT6-MwHxmg2OoC-ahtdl9xwSeUZjGw-2KA01lYofpISb5epi0tKIzsDMUT1lE9-Yk_G2Dzd_pWMKoPg1wdZnfowhmIzG05iI_ez9Htx34wzL0ezdszfMguc/s1600/100_2780.JPG"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc2lH9hiWz2xtICHnrXSeUT6-MwHxmg2OoC-ahtdl9xwSeUZjGw-2KA01lYofpISb5epi0tKIzsDMUT1lE9-Yk_G2Dzd_pWMKoPg1wdZnfowhmIzG05iI_ez9Htx34wzL0ezdszfMguc/s400/100_2780.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571836439263639122" /></a><div><div style="text-align: center; "><div style="text-align: center;"><br /></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">You want measurements??? What who said that??</div><div style="text-align: center;"><br /></div><div style="text-align: center;">ok</div><div style="text-align: center;"><br /></div><div style="text-align: center;">8oz bacon</div><div style="text-align: center;">4lbs chuck steak cut into 3 inch pieces</div><div style="text-align: center;">bottle o wine</div><div style="text-align: center;">4 carrots thickly sliced</div><div style="text-align: center;">2 large onions, chopped coarseley</div><div style="text-align: center;">3 ripe tomatoes chopped, seeded, and peeles</div><div style="text-align: center;">1 tbsp tomato paste</div><div style="text-align: center;">2-4 garlic cloves</div><div style="text-align: center;"><a href="http://www.suite101.com/content/classic-french-herb-blends-a46030">bouquet garni</a></div><div style="text-align: center;">1 tsp peppercorns</div><div style="text-align: center;">1 sml onion, studded with cloves</div><div style="text-align: center;">1 orange, juiced and zested</div><div style="text-align: center;">2-3 tbsp FRESH parsley</div><div style="text-align: center;">salt and pepper to taste</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The other thing I learned while making this and researching this Beef stew. Every region has it's own *special* recipe, but ultimately it is just a Stew. Each one will taste just a little bit different, have different veggies, and different wines. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">It is still just a stew.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Delicious, comfort Food on a Chilly night.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNak_OfskcbY4WRm9b3Ks8Ly_F2Ph0ZzKw3miBrUc5gbBBC-FKYB9yOpNkqgO6K4qM5ZJmRrW2307bSehOAMLgMuggEAChhYo0mslKa2ZzJBiMvqbWyrXzN2kRMsUjk77VYNZcbRBDbIk/s1600/100_2749.JPG"></a></div></div><div style="text-align: left;"><br /></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-10603083369607203562011-02-08T16:11:00.000-08:002011-02-08T16:12:02.978-08:00How much food are you eating???<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSJ2lpYZbnY9YiyLUwPMgQX_kP-lNhWh-GB-F3ri0bW_18MXOE_EdIqga1gEIoQfqIlVl9Zqma9KN-tLhTLbmpPw5JeQ_bjyE30Oxs9ZrEvLzcqYQk_uK0Dsi-BGI1a2tVjHWHwf2vHk/s1600/portion_control_chartFULL.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 277px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSJ2lpYZbnY9YiyLUwPMgQX_kP-lNhWh-GB-F3ri0bW_18MXOE_EdIqga1gEIoQfqIlVl9Zqma9KN-tLhTLbmpPw5JeQ_bjyE30Oxs9ZrEvLzcqYQk_uK0Dsi-BGI1a2tVjHWHwf2vHk/s400/portion_control_chartFULL.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5571475761653497634" /></a>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-28623862086404337652011-02-08T15:40:00.000-08:002011-02-08T16:08:12.546-08:00Salade Pomme de terre, Potatoes and Sausage Salad<div style="text-align: center;">This is one of the those meals that I like to make in the summer.</div><div style="text-align: center;"> It is technically a salad, but is so filling, and has no greens.</div><div style="text-align: center;">Can that really be called a Salad??</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Df9KQUD4h2HtuUtGBO5uUnu0hfrlgZAiMaQA1s9YK97PCJh1Anx-FAQTmLr_HmriWRsG3EBVd2Nq3n399JQOcglnDzwBJyZCOPLPyNpYkGvM-3aY4CqGI5ca6_pA995bNSq52QgTyoI/s400/IMG00044-20110208-1708.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571468255730376722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " />Basically it is a Dijon Vinaigrette, tossed with sliced boiled potatoes and sliced garlic sausage (think kielbasa).<div style="text-align: center;">I also had fresh bread and Camembert.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I LOVE CHEESE.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The other part of this 3 week challenge, is food portion.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> Try to imagine, cause I didn't actually take a picture, but 1 pound of Potatoes, and 6 oz of sausage. 5 tablespoons of olive oil, 2 more of dijon mustard, and 1 white wine vinegar. Fresh Tarragon, Parsley, Salt and Pepper to taste. Oh and you can't forget the white wine, just splash or 10 sprinkled all over, and a Shallot.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">All of this makes 4 servings.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Do you have your visual??</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Maybe I should portion off sizes from here on out, and show you exactly how big they are?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well the meat would be 1.5 oz, (about half of what you should consume per day) no more than the size of your palm. This particular sausage, was 2oz is one serving, @ 90 calories, 45 sat fat.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The potatoes can be your whole fist, but for this meal it was approximately 266 calories, .4g saturated fat.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">But that Vinaigrette.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">How does that work out?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">That would take more math than I really want to worry about right now.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Approximate calories 356-450. </div><div style="text-align: center;">That is if we didn't serve a large portion to ourselves, then we did good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well Papa did good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">While I have been writing this up, the kids strategically placed cookies in front of me.</div><div style="text-align: center;">There had been 18...</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy_BgwN1yB3UBlym9TMFj18-mgh4L_9Gff7izRrouffH7W7gn_PL8akSZtD06CdcVbJnazq8pRKz7yJFKK0rytEu3L5n1lgEnuPcST7ODwqZLZWb6QYpf7ZGsU1cJbgn_5TJl8-pLjJ8/s1600/0208011857.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy_BgwN1yB3UBlym9TMFj18-mgh4L_9Gff7izRrouffH7W7gn_PL8akSZtD06CdcVbJnazq8pRKz7yJFKK0rytEu3L5n1lgEnuPcST7ODwqZLZWb6QYpf7ZGsU1cJbgn_5TJl8-pLjJ8/s400/0208011857.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571473798427794594" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;">I am pretty sure little fingers have been over here snatching a few too.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div> </div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0tag:blogger.com,1999:blog-5702588021200604481.post-13240943098389063872011-02-07T16:09:00.000-08:002011-02-07T16:33:13.685-08:00Broccoli stuffed shells with Alfredo Sauce<span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZGeBpzMK4ny3r2tG2j050pm5IaqR_6roO-KucvO-5IB7KBPP2zRgk5f5G2lzsXwF2npvWlp855xaWrNc30uAJhYMwkVKCcjgaoiPj7jg0PhxRaQnSAJ2NzFtG4rf_olchA12EJCGbD8/s1600/IMG00043-20110207-1604.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZGeBpzMK4ny3r2tG2j050pm5IaqR_6roO-KucvO-5IB7KBPP2zRgk5f5G2lzsXwF2npvWlp855xaWrNc30uAJhYMwkVKCcjgaoiPj7jg0PhxRaQnSAJ2NzFtG4rf_olchA12EJCGbD8/s400/IMG00043-20110207-1604.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571104397234650530" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;">On our Last night of official night of our 3 weeks veggie challenge, I had the best reaction from our Monkey.</div></span><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">"is this broccoli, YUM! I love broccoli."</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">Did my challenge work? </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">Maybe,</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"> she at least doesn't whine about a veggie being in her food, ate it entirely, and wanted to know when we are going to have it again.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">It might just be that she is really excited that tomorrow we will be having, </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b>Salade de pommes de terre,</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b> which is basically potatoes and meat.</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b><span class="Apple-style-span"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b><span class="Apple-style-span">Her favorite thing to eat.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(85, 85, 85); line-height: 15px; "><b><span class="Apple-style-span"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>Do you want this recipe??</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>Here is the greatest thing, </b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>I created it myself.</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b> I am sure there are other recipes that are similar o</b></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: medium; color: rgb(85, 85, 85); line-height: 15px; "><b>ut there</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium; color: rgb(85, 85, 85); line-height: 15px; "><b> </b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium; color: rgb(85, 85, 85); line-height: 15px; "><b> I just didn't use one for this, so I am not exactly sure on measurements. </b></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"> Shells (we cooked 30 used 24)</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Cottage Cheese</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Broccoli</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>1 egg</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>1 1/2 c -2 cups Shredded Parm Cheese </b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>(i know this because the pre-shredded bag said 1 1/2c per bag)</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>half pint light cream</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>1-2oz of garlic and herb goat cheese (or just smash and chop 3 or 4 garlic cloves)</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>a stick of Butter.</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Cook your shells for about half the necessary cook time in boiling water, drain, toss in olive oil, and let cool. You will be handling them, and I don't want to hear about burned fingers.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Mix a normal size cottage cheese container amount (like 12-16 oz??) with half a bag of frozen broccoli. I cut mine up really fine, so at the very least run them through a food processor.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">add one egg, and mix. Add a handful of parm cheese. </span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">The shredded kind is best.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Drizzle the bottom of a casserole dish with olive oil, this is just for the noodles to not stick to the pan. Then fill each shell and line them up in the pan. </span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">These go in an oven for about a half hour, covered with foil at 325-350. </span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px; "><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">On the stove</span></b></span><b><span class="Apple-style-span" style="line-height: 15px; ">(med heat</span></b><b><span class="Apple-style-span" style="line-height: 15px; ">)</span></b><b><span class="Apple-style-span" style="line-height: 15px;">, melt butter , 1 1/2c parm cheese, goat cheese(or crushed and diced garlic), stir till the butter is melted and the cheese is soft, </span></b></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">then add the light cream. </span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"> It will get nice a creamy as you stir. </span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;">Be patient the parm has to cook longer to melt. Those hard cheese can be fun.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="line-height: 15px;"><br /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b>Pull out the shells, and pour the sauce over the shells, or serve the shells and add sauce on a person to person preference.</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 15px; "><b>SO YUM.</b></span></span></div>RHhttp://www.blogger.com/profile/13707853473458580118noreply@blogger.com0