tag:blogger.com,1999:blog-6408657489492427902024-03-13T23:15:29.239-07:00One Hungry Mutha!Self-diagnosed KITCHENPHOBE learns to cook and enjoy it.One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-640865748949242790.post-80271811498810886392012-10-25T16:20:00.000-07:002012-10-25T22:53:56.264-07:00Addictive Dressing: Carrot, Ginger Crack! (and shameless Facebook page plug...)You could pour this over cockroaches, it would still taste divine; you could dip your mother-in-law in it, and you'd be begging for month-long visits. No need to know how long it'll last in the refrigerator, because the crack juice won't last that long!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PdmihbSLuR0/UInHd5MXtsI/AAAAAAAAAXs/78ncAQ6_Rbw/s1600/carrot+ginger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="http://4.bp.blogspot.com/-PdmihbSLuR0/UInHd5MXtsI/AAAAAAAAAXs/78ncAQ6_Rbw/s400/carrot+ginger.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: -webkit-auto;">Carrot Ginger Dressing (otherwise referred to as crack)</span><br />
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This recipe is straight from Gwynnie's website <a href="http://goop.com/">goop</a>.<br />
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<u>Ingredients:</u><br />
<br />
<ul>
<li>1 large carrot, peeled, roughly chopped</li>
<li>1 large shallot, peeled, roughly chopped</li>
<li>2 tablespoons Ginger, again, chop it. </li>
<li>1 tablespoon sweet white miso</li>
<li>2 tablespoons rice wine vinegar</li>
<li>1 tablespoon toasted sesame seed oil</li>
<li>1/4 cup grape seed oil</li>
<li>2 tablespoons water</li>
</ul>
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<u>Preparation:</u><br />
<br />
<ul>
<li>Pulse the carrot, shallot and ginger in a blender until finely chopped.</li>
<li>Add the miso, vinegar and sesame seed oil, blend again. (I'm of course partial to the <a href="https://vitamix.com/">Vitamix</a>)</li>
<li>While the blender is going, slowly drizzle in the grape seed oil and the water.</li>
</ul>
Seriously, you could pour this over anything, fish, veggies, your LOVAH... Today I had a salmon salad with cucumbers, radishes, pumpkin seeds, and avocado, over arugula and my head nearly exploded. And it took me all of 5 minutes to whip this up. DELISH!<br />
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<span style="background-color: white;"><u>Shameless Plug</u>:</span><span style="color: red;"><span style="background-color: white;"> </span> </span>Now I would like to ask something of you, my fine friendly blog-readers. I've been certified as a health and nutrition coach, and I am LOVING my new career. Won't you please "like" my facebook page, <a href="http://www.facebook.com/OneHealthyMother?ref=hl">One Healthy Mother</a>, if indeed you are a facebooking kind of person? Thanks for your support, and hopefully by doing so, you'll enjoy things like informative health tips, delicious recipes, cutting edge articles, a few laughs, and perhaps even A VITAMIX GIVEAWAY in the future!!! (jeez, I sound like a politician...)<br />
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Happy blending,<br />
One Healthy MotherOne Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-61453275635465911582012-08-31T15:25:00.001-07:002012-08-31T16:07:37.975-07:00Stuff 'em if ya got 'em! Quahogs on the Vineyard<div class="separator" style="clear: both; text-align: left;">
Now that Labor Day is around the corner, I thought it time to post about my new favorite summer recipe from Martha's Vineyard this year. We had the most beautiful spot on "The Spit" this summer, with great neighbors to boot. (This IS relevant to the recipe.) The first day we arrive, my hubby sends me over to our new neighbors house to ask if they're using their beach chairs. I said, "Honey, they're renting a BEACH house, don't you think they're using their BEACH CHAIRS!?" But I guess he thought I could sway them, he's got a lot of faith in me, or at least in my bikini...</div>
Well, as it happens, the amazing couple staying at this beach house were not renters, like we expected, but the actual owners, Gail and Bruce Kissell, and they had a FULL house, with their grown kids and most of their grandkids, so yes, indeed, they would be needing their beach chairs, but so nice to meet you anyway! We knew immediately we'd be getting along very well. And Henry was oh-so-happy, play dates for two weeks! I did NOT get the beach chairs I wanted, although Bruce did hand over a couple of "crappy-ass" ones, his words, not mine...but we ended up getting a whole lot more. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a0EJtcddqbo/UEEk91XCtRI/AAAAAAAAAVI/dmpSl-nqxQA/s1600/IMG_0749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-a0EJtcddqbo/UEEk91XCtRI/AAAAAAAAAVI/dmpSl-nqxQA/s400/IMG_0749.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Henry's new bud, Finn, the smile says it all.</td></tr>
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Everyday, Henry would run over to Finn's, or Finn and his sister, or cousins, or any of the numerous relatives really, would come over to our place, or we'd convene on the beach. We would give the kids lunch, or Henry would make sure he was over there when Gail was handing out yummy popsicles, or even better, a full meal. The Kissells were so incredibly generous, (except where beach chairs were concerned, of course), always inviting Henry to stay over for dinner, and just as steadfastly, sending him on his way when it was time to bring the long summer day to a close. (Henry thought he was VERY grown up, walking the 20 yards home on the beach by himself, as the sun was setting.) <br />
One morning, sweet Bruce dropped off a bucket of Quahogs, a shellfish abundantly found in the warmer coves of Cape Cod.<br />
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Bruce said, "The family went clammin', and these were the leftovers." He had a way of loving you and slapping you at the same time, it was very endearing. This is the cove they got the Quahogs from, just out our front door, not bad, huh?<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RQ8hQqskd60/UEEo4b9Z4YI/AAAAAAAAAV4/GSa3t-uvpOw/s1600/IMG_0687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-RQ8hQqskd60/UEEo4b9Z4YI/AAAAAAAAAV4/GSa3t-uvpOw/s400/IMG_0687.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note: No warning signs....yet</td></tr>
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No biggie that in the next day or so there was a sign posted about the bacteria levels in the cove, "NO CLAMMING!" but we chose to ignore that, and, well, none of us got sick...plus, I didn't want Bruce and Gail to think I was a wuss.<br />
'Course being from Detroit, I had no idea how to stuff a Quahog, so in typical (we were old friends at this point) Bruce-fashion, he appeared on our porch with a lemon and some homemade spicy cocktail sauce. The timing was perfect, I had just steamed the Quahogs, following Bruce's directions exactly, only letting them open a <i>touch</i> to ensure their tenderness, and pre-heated the oven to 400 degrees.<br />
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<tr><td class="tr-caption" style="text-align: center;">Steamed to a tee</td></tr>
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Being a novice, I needed some lessons on shucking. That's when we got busy. And when I say "we," I mean Bruce. He cracked these babies open like a pro, and I, well, watched. Then I scraped and pulled all the meat out of the shells and cleaned 'em up for proper stuffing, removing as much grit and slimy stuff as possible. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sltfwhudP9Q/UEEtF8dSgDI/AAAAAAAAAWQ/TOhq1KPaafw/s1600/IMG_0666.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-sltfwhudP9Q/UEEtF8dSgDI/AAAAAAAAAWQ/TOhq1KPaafw/s400/IMG_0666.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Shucker. <br />
It's the Vineyard, clothing is often frowned upon.</td></tr>
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I sautéed some garlic and onions, threw those in the Cuisinart, along with the steamed Quahog meat, lemon juice, cocktail sauce, herbed bread crumbs, salt and pepper. Chopped it all up together, placed the clean shells on a baking sheet, and spooned the stuffing into the shells. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SGWd7fL-awE/UEEwJz0VK-I/AAAAAAAAAWs/yi1PHAY03hw/s1600/IMG_0670.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-SGWd7fL-awE/UEEwJz0VK-I/AAAAAAAAAWs/yi1PHAY03hw/s400/IMG_0670.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serious work</td></tr>
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I baked these for about 15 minutes, until they were nice and brown. Squirted a little lemon juice on top, with a splash of Tobasco sauce, and we could NOT stop eating these, until they were nice 'n gone.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QqETmXf4xbM/UEExKBfw-1I/AAAAAAAAAW0/Q8xyjoKfA_Y/s1600/IMG_0676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-QqETmXf4xbM/UEExKBfw-1I/AAAAAAAAAW0/Q8xyjoKfA_Y/s400/IMG_0676.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Vineyard delicacy</td></tr>
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I could not have done this without my new pal, Bruce, and could not have had NEARLY as much fun on this vacation if we had planned it with our closest friends. To all the Kissells, all gazillion of you, thank you for the best two weeks ever, and here's to next summer!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qvIIRtsc8W4/UEEx44pfMUI/AAAAAAAAAW8/JNUmla88nLc/s1600/IMG_0684.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-qvIIRtsc8W4/UEEx44pfMUI/AAAAAAAAAW8/JNUmla88nLc/s400/IMG_0684.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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<br />One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com1tag:blogger.com,1999:blog-640865748949242790.post-10846742631172695512012-06-14T22:21:00.000-07:002012-06-14T22:36:37.787-07:00Roast Yourself Some Sweet Peppers!I received my box from <a href="http://www.farmfreshtoyou.com/index.php">Farm Fresh To You</a> today, had a look, liked what I saw, and proceeded to make no plans for dinner. My hubby's been out of town a lot these days, so it's been Henry and I for dinner, which is pretty easy preparation in comparison, so my planning brain has been on a mini vacation. <br />
Friends, I must reiterate something here now, something I haven't stated in a while, but still boggles my mind: 7 YEARS AGO I COULD NOT COOK! I don't mean I couldn't braise pork properly, I mean I couldn't BOIL AN EGG! So the fact that at the last minute, after said hubby landed at LAX, I was able to create such a delicious dinner, is somewhat remarkable to me (and those who know me well). I swung by <a href="http://lindyandgrundy.com/">Lindy & Grundy</a>, my amazing neighborhood butchers, who only carry local, pastured and organic meats, (not cheap!), and got us some boneless chicken thighs, (which I marinated in Extra Virgin Olive Oil, lemon juice, chopped rosemary, salt and pepper), had cooked up a big pot of pinto beans earlier, quickly made some quinoa, and then created this side dish: <span class="Apple-style-span" style="color: #cc0000;">ROASTED SWEET PEPPERS</span>. Your head will explode, they're THAT delicious. (And so easy, of course, my mantra) I swiped this recipe from my CSA who supplies my farm box full of veggies and fruits.<br />
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Ingredients:<br />
6-7 sweet peppers, cored and sliced<br />
2 cloves of garlic, minced<br />
1-2 teaspoons of thyme (or your favorite herb)<br />
1-2 tablespoons of extra virgin olive oil<br />
Kosher salt and freshly ground black pepper<br />
2-3 tablespoons grated Parmesan (optional, but recommended!)<br />
1-2 tablespoons fresh lemon juice<br />
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Preheat oven to 425 degrees F<br />
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Toss peppers, garlic, herb and olive oil together. Season peppers with salt and pepper. Spread peppers on a baking sheet and cook for about 5 minutes. (peppers will be soft, not charred)<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uMs2YHTbw0k/T9rCe4h1imI/AAAAAAAAAUo/4i0qplzLW4I/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-uMs2YHTbw0k/T9rCe4h1imI/AAAAAAAAAUo/4i0qplzLW4I/s400/IMG_0485.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Gorgeous, no?</span></td></tr>
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<a href="http://4.bp.blogspot.com/-_kGDthePAkk/T9rCVPuAGXI/AAAAAAAAAUg/tWYF8ozRiNo/s1600/IMG_0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-_kGDthePAkk/T9rCVPuAGXI/AAAAAAAAAUg/tWYF8ozRiNo/s400/IMG_0484.JPG" width="400" /></a></div>
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If adding Parmesan, sprinkle on top and let melt for one more </div>
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minute in the oven. Drizzle with lemon juice and serve.</div>
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<a href="http://4.bp.blogspot.com/-vUhoLLGDypw/T9rCpDeWKTI/AAAAAAAAAU0/nFiyRpgXqpQ/s1600/IMG_0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-vUhoLLGDypw/T9rCpDeWKTI/AAAAAAAAAU0/nFiyRpgXqpQ/s400/IMG_0490.JPG" width="400" /></a></div>
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SOOOOOOO GOOD!</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4b65F5Hc7i0/T9rCzT3f25I/AAAAAAAAAU8/LaSBtE0ke5E/s1600/IMG_0491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4b65F5Hc7i0/T9rCzT3f25I/AAAAAAAAAU8/LaSBtE0ke5E/s400/IMG_0491.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I feel like you can smell these from this picture..</span>.</td></tr>
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<br />One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-73444686816240566702012-05-24T23:00:00.001-07:002012-05-25T12:11:46.287-07:00Crack Berry SaladCan't. Stop. Eating. This.<br />
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<a href="http://2.bp.blogspot.com/-yWq1HRJGi0Y/T78bJEmaDVI/AAAAAAAAAUM/O8mr4yP1wds/s1600/IMG_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://2.bp.blogspot.com/-yWq1HRJGi0Y/T78bJEmaDVI/AAAAAAAAAUM/O8mr4yP1wds/s400/IMG_0443.JPG" width="400" /></a></div>
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About a month ago I bought this bag of wheat berries, just grabbed 'em, no reason, didn't know what I'd make with them, just seemed like a good idea at the time. They sat in my pantry for far too long, teasing me from their dark shelf, so I took the first step and soaked these babies in water over night, then cooked 'em in chicken broth and let them sit in my fridge for a day, still totally bewildered as to what to create. I gave Henry a bite before cooling them off and he said, "They're not very good, right Mamma?" Right, Henry. </div>
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Until I added...</div>
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<ul>
<li>Organic dried cranberries</li>
<li>Chopped walnuts</li>
<li>Diced red onion</li>
<li>Chopped parsley</li>
<li>Fresh squeezed lemon juice</li>
<li>Extra Virgin Olive Oil</li>
<li>Red wine vinegar</li>
<li>Salt and pepper</li>
</ul>
Then my husband took a bite and said, "This is like crack."<br />
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Mix and eat cold, (don't smoke it)</div>
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<a href="http://2.bp.blogspot.com/-_KxG4Sk1V1s/T78bQCuvncI/AAAAAAAAAUU/SK1iE8hMypA/s1600/IMG_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-_KxG4Sk1V1s/T78bQCuvncI/AAAAAAAAAUU/SK1iE8hMypA/s400/IMG_0460.JPG" width="400" /></a></div>
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Super duper good. Henry still didn't care to try it, but the numerous amount of people who traipse through our house will be fighting over the leftovers all day tomorrow. New. Fave. Dish. </div>
<br />One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-34465332195525018762012-05-19T18:18:00.001-07:002012-05-20T09:16:22.527-07:00Artichoke Pasta AlternativeI love a nice, steamed artichoke, luuuuuurv, in fact. But after I'm into artichoke season for a while, I start to wonder, "What else can I do with this thing?" Well, I was talking with my new, fabulous Health Counseling client, (yup, launched my new business: <b>One Healthy Mother</b>, more on that soon), about a large portion of her life she spent living in Italy, (hence, the fabulous!), and truth be told, we were going over some no-no foods for her initial health goals, and with a sniffle she began revealing different Italian dishes she'll miss dreadfully. (She ADORES a good, fresh Italian pasta dish, who doesn't!?) And she told me about this sauce they just throw together in Italy on any given day during artichoke season. I MUST go there!<br />
(drill seargent-esque)<br />
Me: <i>HOW DO WE LIKE OUR RECIPES?</i><br />
You: <i>SIMPLE!</i><br />
Me: <i>WHEN DO WE LIKE THEM SIMPLE?</i><br />
You: <i>ALWAYS!</i><br />
This is so simple, fresh, and delicious that I must share it with you. My client tells me to just scrape the meat from the leaves of a steamed artichoke:<br />
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<a href="http://4.bp.blogspot.com/-13qVDkaQA8k/T7g_VtCIDqI/AAAAAAAAATQ/AfJB7ZEo38I/s1600/IMG_0411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="http://4.bp.blogspot.com/-13qVDkaQA8k/T7g_VtCIDqI/AAAAAAAAATQ/AfJB7ZEo38I/s400/IMG_0411.JPG" width="400" /></a></div>
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Although, full disclosure, because I'm always honest with you people, aren't' I? If you have an extra pair of hands around the kitchen, or a teenager you can bribe to do this, <i>scraping </i>the meat off the artichoke leaves is a wee bit time-consuming. Not my favorite thing to do, and I could have easily had two more full artichokes for this dish, IF I had the where with all to continue scraping, yes: Each. Individual. Leaf. Oy.</div>
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<tr><td class="tr-caption" style="text-align: center;">M'fingers got tired...</td></tr>
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Scrap all you can, and also chop up the hearts:</div>
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<tr><td class="tr-caption" style="text-align: center;">Pile 'O scraped leaves</td></tr>
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Sautée some garlic and Extra Virgin Olive Oil in a pan on medium heat, add the artichoke scrapings, then mix in the pasta of your choice. Mine is quinoa pasta. Sprinkle of cheese and TA-DA! A yummy, fresh, artichoke-infused pasta dish. lovely. Henry ate it very, very fast.<br />
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<a href="http://2.bp.blogspot.com/-Ph_Ippjga2M/T7hATcJ-DnI/AAAAAAAAAT4/sh3yWSiF37k/s1600/IMG_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Ph_Ippjga2M/T7hATcJ-DnI/AAAAAAAAAT4/sh3yWSiF37k/s400/IMG_0437.JPG" width="400" /></a></div>
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Do y'all have any other favorite artichoke recipes to share? Please send them </div>
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in or put them in the comment section. Thank you, and as always, enjoy!</div>
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<br /></div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-67155730553754229522012-04-18T22:22:00.001-07:002012-04-24T21:09:20.537-07:00Boy, You've Got Some RAW BALLS!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">It's ALL raw</td></tr>
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At a meal where succulent grass-fed filet mignon, which <i>barely </i>needs to graze the grill to cook, and makes your mouth water from 9 feet away, takes second place, tonight RAW BALLS comes out the clear winner. Ladies and Gentlemen....RAW BALLS!!! (Yes, I just like to say raw balls.)<br />
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My brand spankin' new sister-in-law, Lisa--<br />
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<tr><td class="tr-caption" style="text-align: center;">The nuptials in Aspen. Best. Wedding. Ever.</td></tr>
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sent me this recipe, informing me that it was super yummy but in need of a new name. RAW BALLS just wasn't appetizing, but she's a southern lady. Well this mutha thinks it's perfect. "After dinner, I'll be serving Raw Balls." "Did you enjoy the Raw Balls?" "Have you tasted Leslie's Raw Balls??!" Come on, how could you rename these little guys?<br />
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Ingredients:<br />
Makes 12 - 16 balls<br />
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1/2 cup walnuts<br />
1/2 cup pitted dates<br />
1/2 cup raw cacao (the recipe called for raw carob or cocoa powder, but I used cacao because of all it's nutrients as a superfood)<br />
1/2 cup maple syrup<br />
1/2 cup almond butter<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon fine sea salt<br />
1/2 cup whole almonds<br />
1-2 cups shredded unsweetened coconut<br />
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Place walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts.<br />
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Add the cacao powder, syrup, almond butter, vanilla and salt. Process until the mixture is thick and smooth. </div>
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Add the almonds and pulse a few times until combined. There should be some big almond chunks remaining.</div>
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Wet your hands with water or a little olive oil, and form the mixture into balls and roll in the coconut. Place on parchment paper on a tray and store in freezer.</div>
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These balls are DIVINE! All raw ingredients, never cooked, just chopped, mixed, rolled, and frozen. They're addictive and perfect. I did have a little problem with my food processor, to be perfectly honest. When I added the cacao, syrup and almond butter, she just stopped. Wouldn't budge. I'm not sure why this was, as it didn't happen to Lisa, and I thought my Cuisinart could move through mortar, but that wasn't the case. In the future, I would probably stir it manually at that stage, and chop the almonds beforehand. The almonds ended up whole in my recipe because of this, and it still worked great, but I might futz around with it a little next time, and OOOOOOH there WILL be a next time!</div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">"What's in that?"</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">"That's what!"</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Have a look. You know you want it.</span><br />
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<span class="Apple-style-span" style="color: red;"><u>ADDENDUM</u>: I made these again because, well, they're AWESOME, and we've had some dinner guests this week. I used the food processor for the first step of combining the walnuts and dates, but then just mixed everything else by hand. MUCH easier, especially on the kitchen appliances, which sounded like they were going to burn out. And I prefer the almonds whole anyway, they add a delicious bit of crunch to these fudgey balls. Make these already!!</span></div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com1tag:blogger.com,1999:blog-640865748949242790.post-19118942892354650652012-02-23T21:02:00.010-08:002014-09-24T08:44:07.800-07:00My First Video!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lETMxLpYxjM/T0ch1qhlasI/AAAAAAAAARg/9H-dwJZYmmE/s1600/IMG_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lETMxLpYxjM/T0ch1qhlasI/AAAAAAAAARg/9H-dwJZYmmE/s320/IMG_0288.JPG" height="212" width="320" /></a></div>
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One of my best friends, Jen, was in town staying with us recently, she's addicted to the Burns morning juice ritual, AND she happens to handle a camera like a pro, 'cause she IS a pro. </div>
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<tr><td class="tr-caption" style="text-align: center;">Henry likes Jen a little bit</td></tr>
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Here's a tutorial for those of you who were curious about blending vs. juicing. You can see just how the Vitamix works, and experience some of Jen's masterwork behind the camera, all at once in this simple vlog. You're welcome.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzUZzXTOdbu0Ey_bbdHxzTITOCtrjZ-LxE2wD9w7MVFWDfe-EvBQI6TYx3JkKNQ06NYXpwGVQz22LdPurn6NQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-38909467450218382652012-02-07T14:10:00.000-08:002012-02-07T22:27:08.027-08:00Just an Average Morning at Chez Burns<div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Green Smoothie...</td></tr>
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Every morning, this is what my family puts into their tummies, as well as house guests that happen to be staying with us at any given time, <i>you know who you are, Jen!</i> I personally think it's absolutely delicious, most guests agree, and some, well, they "choke it down." One thing you cannot disagree with though is it's 100% healthy, and definitely gets things... how shall I say this...... moooooooving. Which, whether you like to discuss such matters or not, is imperative to your good health. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">On the face.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">ENTER (drum roll, please.....) THE VITAMIX!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jq8_D8TMvKs/TzGHALmllnI/AAAAAAAAAQg/CsqSl0bwYk4/s1600/IMG_0243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jq8_D8TMvKs/TzGHALmllnI/AAAAAAAAAQg/CsqSl0bwYk4/s400/IMG_0243.JPG" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chock Full o' Goodness</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This little gem is a HUGE help in keeping my family healthy, and as I've begun to share with my friends and family, I've just become an affiliate for the company, so YOU'RE IN LUCK! But first, let me tell you what's in this little concoction, then I'll try to sell ya.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I start with three scoops of Premier Greens and Lean-Body Whey protein from a wonderful company called <a href="http://shop.prlabs.com/">Premier Research Labs</a>, whose products are entirely excipient-free and full of safe nutrients and supplements. Not necessary for this morning mix, but just what I like to include.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I vary my greens slightly each day, but on this particular morning, here are my ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><ul><li style="text-align: left;">Sliced, Fresh Ginger</li>
<li style="text-align: left;">Spinach</li>
<li style="text-align: left;">Celery</li>
<li style="text-align: left;">Basil</li>
<li style="text-align: left;">Cucumber (peeled)</li>
<li style="text-align: left;">Lemon (peeled)</li>
<li style="text-align: left;">Kale</li>
<li style="text-align: left;">Banana (peeled)</li>
<li style="text-align: left;">Carrot </li>
<li style="text-align: left;">Frozen Pineapple</li>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">All the other ingredients listed are NOT peeled, just washed. This thing pulverizes the whole enchilada, so you get all the nutrients in the foods you're drinking.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">And voilà!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0ihSPLmIuAY/TzGH8ZXSMqI/AAAAAAAAARI/78qE0ScEDnE/s1600/IMG_0246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-0ihSPLmIuAY/TzGH8ZXSMqI/AAAAAAAAARI/78qE0ScEDnE/s400/IMG_0246.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ain't she a beaut?</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">It's really amazing what you can do with this machine. I had been unofficially "selling" them to my friends and family, when finally, after the EIGHTH person bought one I thought, "I should be getting a commission!" Of course thinking, "That'll never happen," because, well, I'm always slightly surprised when I get paid for anything. (I'm currently in the process of changing that line of thinking!) So I applied to the company, sent them my blog, and low and behold, they made me an affiliate. It's pretty tough criteria, not just ANYone can become an affiliate, the qualifications are quite extensive, but I dream big.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">So here's the deal. See the flashy green and orange ad at the top of my blog? Click on it and that'll take you right to the Vitamix website with my affiliate code already attached to it. You can also call the company directly and give them my code, if you'd like to talk to a helpful sales person, they really are peachy over there at Vitamix. <b>(800) 848-2649</b>, and my affiliate code is: <b>06-007015</b>. You get free shipping, which in the US is a $25 value, and in Canada $35, and I get...A NEW CAR! There are a lot of options to buy, the Vitamix 5200 being the most popular one, but if the $449 price tag is too steep for you, they always offer refurbished models for $379. That's what I purchased, and a year and half in, I'm, well, A SALESPERSON FOR THE COMPANY! That's how much I love this appliance. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">It slices, it dices, it.... ok, it's not a Ronco product, but damn, I tell ya, you can make a whole lot with it. You can quickly make hummus, almond butter, peanut butter, juices, sauces, soups, and it HEATS UP YOUR SOUPS. That's right, just turn it on for 4-5 minutes, and out comes a piping hot, delicious, fresh soup. Oh, and anything goes wrong? You have a 7 year warranty. AND THAT'S NOT ALL! You also get this free Snuggie Blanket! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><a href="http://1.bp.blogspot.com/-H_O7SStODe0/TzGc2_9_RxI/AAAAAAAAARY/Lb0s6AzlcbU/s1600/snuggie_blanket.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-H_O7SStODe0/TzGc2_9_RxI/AAAAAAAAARY/Lb0s6AzlcbU/s320/snuggie_blanket.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">(no you don't) </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">But this part IS true, it's the easiest thing in the world to clean. A lot of people ask me why they shouldn't just get a juicer. Have you ever tried cleaning a juicer? It's a royal pain in the ass, and enough to get you to never juice again. This thing, you just squirt a tiny bit of dish soap in it with some water, and turn it back on for 30 seconds. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">(Uh, don't forget the top...) Rinse and repeat. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I hope you'll consider it, you won't be sorry, and either way, here's to good health!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Okay, I'm done with my big sales pitch, </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">but here's one more image for you to marinate on:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hi45vYAweJU/TzGXDlzUPxI/AAAAAAAAARQ/3QqhxXnt7kI/s1600/IMG_0251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-hi45vYAweJU/TzGXDlzUPxI/AAAAAAAAARQ/3QqhxXnt7kI/s400/IMG_0251.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">"Won't you please help my mommy make a living?"</span></td></tr>
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</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-37656936096935198982011-12-18T22:21:00.000-08:002011-12-18T22:45:10.278-08:00So Nice They Named It...<div style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-size: large;">TWICE-BAKED BUTTERNUT SQUASH!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--bzpPPOnNP0/Tu0ibCONkmI/AAAAAAAAANE/cGXok7bOCck/s1600/butternut.jpg" imageanchor="1"><img border="0" height="400" src="http://2.bp.blogspot.com/--bzpPPOnNP0/Tu0ibCONkmI/AAAAAAAAANE/cGXok7bOCck/s400/butternut.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have to be honest, this is not my photograph. I COULD have taken it, I'm CAPABLE of taking it; with the right lighting, camera, and garnish, (what is that, baby arugula?), this gem could be sportin' my photo credit, but I stole it, (thank you, Martha Stewart). My pictures of this recipe...well, they turned out like this:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cQwKkGPK6BI/Tu5uuvBCRxI/AAAAAAAAAN0/VI_tWCmO6ng/s1600/2011-12-15+18.49.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://3.bp.blogspot.com/-cQwKkGPK6BI/Tu5uuvBCRxI/AAAAAAAAAN0/VI_tWCmO6ng/s320/2011-12-15+18.49.39.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pretty lame, huh?</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P_J1xQyiNXU/Tu0jb_ylARI/AAAAAAAAANU/rn4op5KBbL8/s1600/2011-12-15+18.49.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-P_J1xQyiNXU/Tu0jb_ylARI/AAAAAAAAANU/rn4op5KBbL8/s320/2011-12-15+18.49.52.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Not my proudest photographic achievement, but no matter, it was DELISH! Just to prove <i>some</i>thing to my alma mater, School of Visual Arts, here is my turkey from Thanksgiving. I BBQ'd this beast and it was quite nice. Okay, they're not exactly Henri Cartier-Bresson photographs, but they're better than the ones of my squash!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FW51J8VMQBo/Tu5vp-RLHkI/AAAAAAAAAOE/c4TZA6qW6VQ/s1600/2011-11-24+15.50.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-FW51J8VMQBo/Tu5vp-RLHkI/AAAAAAAAAOE/c4TZA6qW6VQ/s400/2011-11-24+15.50.12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wli47CYblUg/Tu7cEtwo0aI/AAAAAAAAAOU/zOtzsNsjnLE/s1600/P1040674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wli47CYblUg/Tu7cEtwo0aI/AAAAAAAAAOU/zOtzsNsjnLE/s400/P1040674.JPG" width="400" /></a></div><br />
And here's my first carving endeavor:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--c_0SAlZDbM/Tu5vhhPKrPI/AAAAAAAAAN8/uIPr-QyWxuw/s1600/2011-11-24+17.05.38.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/--c_0SAlZDbM/Tu5vhhPKrPI/AAAAAAAAAN8/uIPr-QyWxuw/s400/2011-11-24+17.05.38.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A good day for me and my guests, not so good for Mr. Turkey</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">But I digress..<span class="Apple-style-span" style="background-color: white;">.<span class="Apple-style-span" style="color: red;">Twice-Baked Butternut Squash</span></span>: Easy to make, sweet, rich flavor, filling, and ooooooh so satisfying.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I started with 2 butternut squash, which ends up filling 2 halves, but the recipe calls for 6 squash, so I'll include that recipe and you can cut it down if need be like I did.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">6 butternut squash</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons salt (more to taste)</div><div class="separator" style="clear: both; text-align: left;">About 12 turns of your pepper mill, 1/2 teaspoon, (more to taste)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup plus 1 tablespoon sour cream </div><div class="separator" style="clear: both; text-align: left;">2 teaspoons paprika</div><div class="separator" style="clear: both; text-align: left;">6 fresh chives, chopped into small pieces</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons of fresh breadcrumbs, lightly toasted</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions for the first step:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><div style="text-align: left;">Preheat oven to 450 degrees with the rack in the center.</div><div style="text-align: left;">Halve the squash lengthwise and remove seeds.</div><div style="text-align: left;">Sprinkle halves with salt and pepper.</div><div style="text-align: left;">Fill roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with a fork. 35 to 45 minutes. Don't overcook, or the shells will fall apart when you try to stuff 'em.</div><div style="text-align: left;">Remove from oven, transfer squash to a cool surface, and let cool enough to handle.</div><div style="text-align: left;">Reduce oven temperature to 425 degrees.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Second step:</u></div><div style="text-align: left;"><u><br />
</u></div><div style="text-align: left;">Scoop out baked flesh with a spoon from each half into a large bowl, leaving a 1/4-inch border around to keep their shape.</div><div style="text-align: left;">To the bowl, add sour cream, paprika, chives, salt and pepper.</div><div style="text-align: left;">Mix with a handheld electric mixer or potato masher until smooth and well combined.</div><div style="text-align: left;">Season with salt and pepper.</div><div style="text-align: left;">Fill 6 squash halves (discard remaining 6 empty halves).</div><div style="text-align: left;">Sprinkle tops with toasted breadcrumbs.</div><div style="text-align: left;">Bake until golden brown and warmed throughout, 20 to 30 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The boy liked it a little bit,</div><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FKkcES8znhs/Tu56LjpfCcI/AAAAAAAAAOM/vU98zjES3Ao/s1600/2011-12-15+18.51.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-FKkcES8znhs/Tu56LjpfCcI/AAAAAAAAAOM/vU98zjES3Ao/s400/2011-12-15+18.51.02.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New haircut, Moe-like bangs, no?</td></tr>
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and my neighbor liked it a whole lot. My hubby doesn't care much for butternut squash, so my vegetarian neighbor WINS!<br />
Enjoy your winter vegetables, friends, 'tis the season. Speaking of which, happy holidays to one and all, spread peace and love, that would be cool.</div><div style="text-align: left;"><br />
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</div></div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com4tag:blogger.com,1999:blog-640865748949242790.post-36488798330696556202011-11-19T23:08:00.000-08:002011-11-19T23:36:50.480-08:00Freshly Baked...I started receiving a weekly box of veggies and fruit from a delicious, organic farm in Capay Valley, CA, <a href="http://www.farmfreshtoyou.com/index.php">Farm Fresh To You</a>. They deliver once a week, or once every two weeks, and so on; you can choose the size of box you want, if you'd like mostly fruit, mostly veggies, a mix, you name it, they have an array of choices. It's 100% certified organic, you get news about the farm, recipes, a list of produce you've received, and you can also, of course, "friend" them on Facebook, and get lots of recipe ideas. Oh, and the best idea in terms of customer satisfaction, you get a free box for every friend you refer. (Insert "Leslie Burns" as your friend here.) It's genius. Please support them.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_ziXJvWsiWw/TsigrSwuHYI/AAAAAAAAAM0/0At2PTYff90/s1600/farmfresh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-_ziXJvWsiWw/TsigrSwuHYI/AAAAAAAAAM0/0At2PTYff90/s400/farmfresh.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No big deal, just an amazing box of produce on your doorstep</td></tr>
</tbody></table>I've been doing it for about a month now, and first of all, I love that I'm able to be a part of a CSA (Community Supported Agriculture), something I've wanted to get involved in for a while; it allows my family to not only eat organically, but ensures that I'm buying local, seasonal food, directly from a farmer. I like to think I own shares in a farm, and those shares are delivered directly to me every week. I'm a farmer! Okay, I'm a farmer's assistant! ALRIGHT! I'm an urban-dwelling mom who doesn't often visit a farm, doesn't know how to operate a hoe, but does enjoy practicing being one!!! (does own a pair of overalls....) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SEEEbkHtBnk/Tsib4OefjSI/AAAAAAAAAMk/JjQZYRYd9fk/s1600/hoe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SEEEbkHtBnk/Tsib4OefjSI/AAAAAAAAAMk/JjQZYRYd9fk/s320/hoe.jpg" width="320" /></a></div><br />
The most enjoyable part for me, though, "hoe-ing" aside, is getting produce I would never buy and figuring out what to make with it. Turns out persimmons are lovely in a quinoa/spinach salad, (thanks to Sophia for showing me when they're ripe, much tastier), spaghetti squash does indeed replace actual pasta quite well, a delectable substitute, and aaaaaaaaaah, the ultimate tasteless vegetable, zucchini. I had six of them, and I didn't know what to do with 'em. Sure, I could fry 'em up, nothing tastes bad fried, but that's not the healthiest option, we don't fry in this house, and sure they're okay in the summer, grilled on the bbq, but to be honest, they're not my favorite veggie. Until.....<br />
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<b style="background-color: white;">Gluten-Free Zucchini Bread</b> from <a href="http://glutenfreegoddess.blogspot.com/">the gluten-free goddess</a>!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RbsMz2qtL6s/TshUA9fxAzI/AAAAAAAAAMc/HCrURyIpmAM/s1600/P1040653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-RbsMz2qtL6s/TshUA9fxAzI/AAAAAAAAAMc/HCrURyIpmAM/s400/P1040653.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">NOT the gluten-free goddess</span></td></tr>
</tbody></table>This was so damn good, I made two back-to-back. The family couldn't keep their hands off of 'em, they only lasted a day or so. They're great gifts, in fact, now I understand why bakers are always bringing their stuff over, it's so fun to give this shit away. People really enjoy it.<br />
Now, I've never baked a thing in my life. Hell, I just started occupying a kitchen, (no wall street pun intended), 7 years ago, but I've been missing out, this stuff rules, it's fun to make, easy, and there's NO CHOPPING!<br />
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The Bread:<br />
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You can make this with or without eggs, and it's dairy-free. Also, I substituted organic agave instead of brown sugar.<br />
Preheat your oven to 350 degrees (I set mine at 325 degrees because, once again, Sophia saved my ass and informed me that when using agave, you decrease your oven temp by 25 degrees, and increase your baking time by about 10 minutes, because agave can burn.) Google THAT!<br />
Line the bottom of your 9 or 10" loaf pan with parchment paper and lightly oil it. (Didn't do this the first time, DID do it the second. I recommend it, made life a little easier, I didn't have to shake it and bang it...I'm learning people.)<br />
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Ingredients:<br />
<br />
1 cup peeled, and grated zukes (I used a little more the second time, and it was better)<br />
1 cup sorghum flour<br />
1/2 cup tapioca startch<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
3/4 teaspoon xanthan gum<br />
1/2 teaspoon fine sea salt<br />
1 teaspoon cinnamon<br />
2/3 cup agave (or 1 cup brown sugar)<br />
1/3 cup light olive oil or coconut oil (I used coconut)<br />
1 teaspoon fresh lemon or lime juice<br />
2 free-range organic egg whites, beaten, or egg replacer (1/4 cup liquid)<br />
1/4 cup coconut milk<br />
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Option: (which I happily took, the walnut route)<br />
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1/3 cup chopped walnuts or pecans (I even went with a little more than 1/3 cup, but I'm <i>nutty</i>! These are the jokes, people.)<br />
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Press the zucchini in between paper towel to soak up as much moisture as you can, then fluff with a fork.<br />
In a large mixing bowl, mix up the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the agave (or brown sugar).<br />
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Add the oil, lemon juice, egg whites, and the coconut milk. Beat on medium-high until smooth, about 2 minutes.<br />
Add in almost all of the zucchini, leaving out some shreds to bake on top for decoration. Stir by hand to combine. If you're adding nuts, stir them in now.<br />
Scoop, pour, scrape, get it all into that prepared loaf pan and even out the top.<br />
Add shreds of zucchini on top.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7IAnqIpWla4/TsifJaTysQI/AAAAAAAAAMs/HU0DBy2gGCI/s1600/P1040662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="http://4.bp.blogspot.com/-7IAnqIpWla4/TsifJaTysQI/AAAAAAAAAMs/HU0DBy2gGCI/s400/P1040662.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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Bake in the center of your preheated oven until the top is golden brown and firm, yet gives a bit when lightly touched. It should feel springy. Could take anywhere from 50 to 60 minutes, mine took 65 with the agave. Test with a thin knife, it should emerge with no crumbs or batter on it.<br />
<br />
*A good tip about gluten-free baking: You want your batter to be room temperature, not cold from the fridge.<br />
<br />
And there it is. Toast that stuff up in the morning, throw a little butter or jam on it, and <i>fuhgeddaboudit!</i> Do that again in the afternoon, repeat before bed, and you'll see very quickly how fast this zucchini bread disappears. Scrumptious. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BVsAXaRkk7I/TsijXAoCZvI/AAAAAAAAAM8/X_0adGfp-xg/s1600/P1040656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="http://3.bp.blogspot.com/-BVsAXaRkk7I/TsijXAoCZvI/AAAAAAAAAM8/X_0adGfp-xg/s400/P1040656.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm a baker now!</td></tr>
</tbody></table>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-3689523167004433222011-10-14T22:07:00.000-07:002011-10-15T22:43:46.359-07:00L'Shana Tova, Now Pass The Brisket!<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">It only took a mere 43 years, but we did it, Mom and I FINALLY cooked </span><span class="Apple-style-span" style="font-size: large;">together in one kitchen, side by side, and it was a success!</span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_maaFun1u0g/TpZlJt4QTcI/AAAAAAAAAIw/SO928aEAZbA/s1600/P1040579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="289" src="http://2.bp.blogspot.com/-_maaFun1u0g/TpZlJt4QTcI/AAAAAAAAAIw/SO928aEAZbA/s320/P1040579.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Standing very close to one another in the kitchen</td></tr>
</tbody></table>It was touch and go there for a few minutes. When we first connected in the kitchen, (1 day before Rosh Hashanah), we were starting with the creation of our matzo ball, chicken soup stock. I had stuff to do first, and Mom wanted to get started right away, yesterday, if possible! I didn't want to miss a trick, so I was very adamant that she not start ANYTHING without me being present. "This is how I learn," I tried to impart to her, but once her motor starts going, it's not so easy to hit the kill-switch, which is great if you put a vacuum cleaner in her hands... But she was ready to go-go-go, and I wanted her to stop-stop-stop! We're not always moving at the same pace, she and I, or else we're moving at EXACTLY the same pace, but with different <i>modus</i> <i>operandi</i>, and we can't get on the same page to save our lives. Either way, it can turn out to be the Perfect Storm, or, well...Hurricane Irene. We butted heads, snapped at one another, and pretty quickly I thought this Rosh Hashanah dinner for 8 was going to be a colossal failure, and Mom and I were going to enter the Jewish New Year as enemies. Oy vey. I wanted to be able to cook with my mother, learn from her, a dream I've had for a long time, and I was afraid that dream would be dashed, <i>sniff, sniff....</i>(enter therapy couch with a thud.)<br />
<div><br />
But WAIT! Something shifted, something gave way, the seas parted and Marsha and Leslie...stop the presses...WORKED AS A TEAM!!!! We pulled off not only a beautiful holiday dinner, but emerged closer, more respectful of one another, and I think, an even better mother/daughter duo. I'm very blessed and grateful to have my mother in my life to the extent that she is, and it was a great experience cooking with her, (plus, she cleans like no one's business!)<br />
The table was set....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aXHi2Bqt4Vc/TpkUrg2NrsI/AAAAAAAAAKw/i3lw64mBcgE/s1600/P1040585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-aXHi2Bqt4Vc/TpkUrg2NrsI/AAAAAAAAAKw/i3lw64mBcgE/s400/P1040585.JPG" width="300" /></a></div><br />
and WE ATE!<br />
<br />
This brisket goes under the category of <span class="Apple-style-span" style="color: red;">Best. Brisket. Ever.</span> A recipe from my dear friend, Amy's Aunt Cackles, who sounds like a gem of a lady.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-F8-zFKebC4M/TpkLuGgdXLI/AAAAAAAAAJ4/B2cIs2CVhdc/s1600/Cackles+%2526+Isaac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-F8-zFKebC4M/TpkLuGgdXLI/AAAAAAAAAJ4/B2cIs2CVhdc/s320/Cackles+%2526+Isaac.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Auntie Cackles with Henry's dashing friend, Isaac</td></tr>
</tbody></table>We got a 4 pound, flat piece of brisket (it shrinks!)<br />
1 envelope of onion soup mix (Liptons)<br />
1 1/2 - 2 cups of red wine<br />
1/4 cup water<br />
2 Tablespoons flour<br />
1 1/2 - 2 teaspoons grated orange peel<br />
1/2 cup orange marmalade<br />
4 cloves minced garlic<br />
1/4 pound sliced mushrooms<br />
<br />
These ingredients are far from exact, and don't need to be really, whatever flavor you like more or less of, feel free to play with it. It's idiot-proof.<br />
<br />
Preheat over at 300<br />
Put all ingredients in a medium saucepan, seriously, all of them.<br />
Heat on medium for a few minutes, until blended.<br />
Pour over brisket, cover tightly with foil.<br />
Cook at least 3 hours, until tender. Mom says you can't overcook brisket. Is that possible?<br />
Cool in the fridge for the next day.<br />
Slice across the grain while cold, then reheat at 350 for about 20-30 minutes.<br />
<br />
When it came out of the oven, my mom said, "Oy, it really shrunk, I hope we have enough!" Which of course instantly stressed me out, sent me into a tail spin, and in the end we had leftovers for days! What's WITH us Jews???<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AvAZvudQoNU/TpdpxuxLJII/AAAAAAAAAJA/0UaDjP3jFMI/s1600/P1040596.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/-AvAZvudQoNU/TpdpxuxLJII/AAAAAAAAAJA/0UaDjP3jFMI/s400/P1040596.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok, not the most appetizing picture, but trust, this beast was delish!</td></tr>
</tbody></table>The matzo ball soup also turned out really well. I won't bore you with the specifics of the recipe, because it turns out chicken soup REALLY is that easy, (also done the night before). Just throw a bunch of veggies in a pot with water,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-s3sXIjc2jzI/TpkGh9TF5uI/AAAAAAAAAJY/aeMSO6W069Q/s1600/P1040571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-s3sXIjc2jzI/TpkGh9TF5uI/AAAAAAAAAJY/aeMSO6W069Q/s320/P1040571.JPG" width="240" /></a></div><br />
boil/simmer for a few hours, maybe more, skim the fat and icky floaty things off the top of the soup, drain the chicken, pull it off the bone, make chicken salad the next day, done! As far as matzo balls went, we just followed the recipe on the back of the matzo meal can. clever, huh? </div><div><br />
</div><div style="text-align: center;">The kids enjoyed!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oUZFf96IR1w/Tpdqat1OH4I/AAAAAAAAAJI/cJGRUDaZljw/s1600/P1040592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oUZFf96IR1w/Tpdqat1OH4I/AAAAAAAAAJI/cJGRUDaZljw/s320/P1040592.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can't go wrong with apples and honey</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yHNWq4u2wvs/TpdqhV6OBCI/AAAAAAAAAJQ/Tct-991a_nM/s1600/P1040593.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yHNWq4u2wvs/TpdqhV6OBCI/AAAAAAAAAJQ/Tct-991a_nM/s320/P1040593.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Anika, Henry's profound obsession</td></tr>
</tbody></table><div>The other recipe that KILLED was the <span class="Apple-style-span" style="color: red;">Potato Kugel</span>. Very easy and very satisfying, taken directly from a nice, Jewish boy's cookbook: Arthur Schwartz's "Jewish Home Cooking."<br />
<br />
3 pounds russet (baking) potatoes<br />
12 eggs<br />
2 medium onions, peeled and cut into chunks<br />
2/3 cup matzo meal<br />
1 tablespoon salt<br />
3/4 to 1 teaspoon freshly ground black pepper<br />
3 tablespoons peanut, corn, or canola oil<br />
<br />
Preheat the over to 350 degrees<br />
Peel the potatoes and cut into chunks to prepare them for the food processor.<br />
Reserve in a bowl of cold water until ready to process, but don't leave them there longer than 2 hours.<br />
In a very large bowl, beat the eggs until well mixed. In the bowl of the food processor, with the metal blade, pulse the onions until very finely chopped, careful not to liquify them. Scrape the onion into the bowl with the eggs and stir them in. Stir in the matzo meal.<br />
Drain the potatoes, then set a strainer over a bowl. In the same processor bowl, process the potatoes in three batches, until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller.<br />
As each batch of potatoes is processed, immediately scrape it into the strainer. With the rubber spatula or back of a spoon, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into the egg mixture. Discard the liquid and potato starch in the bowl. Season the batter with salt and pepper.<br />
Pour 2 tablespoons of the oil into a 13 by 9 inch baking dish, preferably heatproof glass. Tip the pan so the oil coats the pan bottom and halfway up the sides. Warm the empty pan in the preheated over for 5 minutes.<br />
With MITS, remove the hot pan from the oven and fill with the kugel mixture. The oil will rise up the sides of the pan, especially in the corners. It's a good thing when the oil spills onto the surface of the batter, as it adds crispness to the finished dish. Press the batter down near the corners lightly to fill them with potato batter. Drizzle the surface with the remaining 1 tablespoon of oil. (Mom actually drizzled some of the chicken soup stock on the top of the kugel, she's a genius.)<br />
Bake for 1 hour and 15 minutes, until lightly browned. Let rest for at least 15 minutes before cutting and serving, preferably somewhat longer. Serve hot or warm, freshly baked or reheated.<br />
The kugel reheats extremely well in a 350 degree oven, uncovered so the top can re-crisp. I recommend reheating it beFORE cutting into it, so it doesn't dry out at all. It can be kept in the refrigerator, tightly covered, for at least 4 days, and several months in the freezer. Best to defrost in the refrigerator before reheating.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UHIEle2AuUs/TpkKapfKSrI/AAAAAAAAAJg/U-TxmhPE2bU/s1600/P1040594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-UHIEle2AuUs/TpkKapfKSrI/AAAAAAAAAJg/U-TxmhPE2bU/s320/P1040594.JPG" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brother goes in</td></tr>
</tbody></table>This was a big a hit.<br />
<br />
And without fail, ya gotta have Challah French Toast the next morning, to make brother Steve the happiest 10 year old ever. <br />
<br />
<span id="goog_1530422986"></span><span id="goog_1530422987"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-us1fHs157zo/TpkNYDHgn-I/AAAAAAAAAKI/uSXFMJnlU0s/s1600/P1040614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-us1fHs157zo/TpkNYDHgn-I/AAAAAAAAAKI/uSXFMJnlU0s/s400/P1040614.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He's the easiest man to make happy...</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U3lbengudUI/TpkR4KtmBtI/AAAAAAAAAKo/eNtZnfjs4zU/s1600/P1040615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://2.bp.blogspot.com/-U3lbengudUI/TpkR4KtmBtI/AAAAAAAAAKo/eNtZnfjs4zU/s320/P1040615.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
In the end, I'm certainly not the most <b>observant</b> Jew, not even CLOSE, but I'm realizing more and more that for me, what it's really about is family. Being together and having the ability to do so is a wonderful luxury. Stevie brought his gal, Lisa, and her amazing daughter, Anika, to stay with us. I think 3 year old Henry captured them best here:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GJkCaCPk9Gc/TpkNpeemBMI/AAAAAAAAAKY/nWEKyB67vd4/s1600/P1040599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-GJkCaCPk9Gc/TpkNpeemBMI/AAAAAAAAAKY/nWEKyB67vd4/s400/P1040599.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a shot!</td></tr>
</tbody></table>In fact, <i>ahem, </i>I must admit, after the family left, the following weekend was the highest holiday, Yom Kippur, and I spent it at the mall, clearly not atoning for my sins in the least. I wasn't alone, I was with another very bad Jew who shall remain nameless, (her name rhymes with Shulie Fretzin.)<br />
<br />
And because we were all together, even THIS didn't bother me:<br />
<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TOcnqKznEKk/TpkPQjrBiaI/AAAAAAAAAKg/Ti8jMXIIQIo/s1600/P1040618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TOcnqKznEKk/TpkPQjrBiaI/AAAAAAAAAKg/Ti8jMXIIQIo/s400/P1040618.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A bit lip while under Uncle Stevie's watch...</span></td></tr>
</tbody></table>Happy 5772!!! Now go make some brisket!<br />
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<div style="text-align: center;"><br />
</div><br />
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</div></div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com3tag:blogger.com,1999:blog-640865748949242790.post-38683805704740028882011-08-29T22:01:00.000-07:002011-08-30T08:24:50.759-07:00Appetizer or Dessert? You Tell Me.I offer you this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LQRB1KpISbk/TlxoraKR30I/AAAAAAAAAIc/Y_ok1TymJXI/s1600/P1040562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-LQRB1KpISbk/TlxoraKR30I/AAAAAAAAAIc/Y_ok1TymJXI/s400/P1040562.JPG" width="315" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It smells a little like this:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zjCT3y8W9ZA/TlxrFuo311I/AAAAAAAAAIk/PFAqoaIGBVs/s1600/P1040552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-zjCT3y8W9ZA/TlxrFuo311I/AAAAAAAAAIk/PFAqoaIGBVs/s320/P1040552.JPG" width="284" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>And tastes a LOT like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5o-PZztaOJ4/TlxhkNmby7I/AAAAAAAAAH8/CMMh1BCAQ-s/s1600/P1040565.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5o-PZztaOJ4/TlxhkNmby7I/AAAAAAAAAH8/CMMh1BCAQ-s/s320/P1040565.JPG" width="302" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WqPDB3vk5H8/TlxhmqgK6EI/AAAAAAAAAIA/HT-7tHJ61no/s1600/P1040568.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-WqPDB3vk5H8/TlxhmqgK6EI/AAAAAAAAAIA/HT-7tHJ61no/s320/P1040568.JPG" width="273" /></a></div> and this:<br />
<div class="separator" style="clear: both; text-align: center;">And for sure this:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mYjFXyl7lHs/Tlxhu0ByaYI/AAAAAAAAAIE/WA07BXUNNBk/s1600/P1040566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mYjFXyl7lHs/Tlxhu0ByaYI/AAAAAAAAAIE/WA07BXUNNBk/s320/P1040566.JPG" width="320" /></a></div><br />
We had a very special dinner tonight. Lucas Burns is leaving L.A. tomorrow for graduate school in Georgia! Hey, wait, I never thought of this, but Georgia peach -> peach -> nectarine, it was a THEME app!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZQRsG0gXXn8/TlxkDx39qHI/AAAAAAAAAIQ/zmHW40fx2as/s1600/P1040559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ZQRsG0gXXn8/TlxkDx39qHI/AAAAAAAAAIQ/zmHW40fx2as/s400/P1040559.JPG" width="355" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
Jere made his amazing, summer pasta dish for the family, with quinoa pasta, today's farmer's market tomatoes, red onion, red and green basil, (oh, the smell!), butter, parmesan cheese, and a dollop of cottage cheese on top. Delish!<br />
So I got these suckers ready for an appetizer, but as I posed earlier, they could easily be a dessert too, if you can <i>bear</i> waiting to shove them in your mouth. Plus, they should be warm, so I had no choice tonight, timing-wise. This dish is kind of, how do I describe it? Uh, hmmm, well.....sexy. That's the word, SEXY, they send you into another realm of existence, if I do say so myself. And they are hard to resist, seriously. They're the perfect dripping, salty/sweet combo, I defy anyone to not moan when you take a bite.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/-rAw4XpzRckI/TlxkKYL1y0I/AAAAAAAAAIU/5lrAGV9YCqQ/s1600/P1040567.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rAw4XpzRckI/TlxkKYL1y0I/AAAAAAAAAIU/5lrAGV9YCqQ/s320/P1040567.JPG" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The boys diving in</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;"></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></td></tr>
</tbody></table>Here's what you do:<br />
<br />
Turn grill onto about 400 - 450 degrees<br />
<br />
<div style="text-align: left;">Halve ripe nectarines, (or peaches, if you like, but personally, I'm a sucker for a ripe nectarine, especially from the farmer's market)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">First, put them skin side up, cut side down, you know what I mean, on the grill for 4 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Flip 'em over</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Fill them with a little blue cheese, (we used raw blue, easier to digest)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Grill 'em for 4 more minutes, or until the cheese starts to melt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remove from grill</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Drizzle with a little honey over the cheese-side of the nectarine, (again, we use raw honey, aren't we annoying?)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve, and try not to eat the entire platter, it's rude.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I think Gillian was happy she arrived when she did.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xc0UBAqHU6E/TlxkP4oxZ4I/AAAAAAAAAIY/yFEEyEPMxXM/s1600/P1040555.JPG" imageanchor="1"><img border="0" height="300" src="http://2.bp.blogspot.com/-Xc0UBAqHU6E/TlxkP4oxZ4I/AAAAAAAAAIY/yFEEyEPMxXM/s400/P1040555.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br />
</div>Good luck, Lukie! We'll miss you so much. We've enjoyed every minute having you so close, being able to watch Henry grow up has meant the world, hanging with Bode during his "infant" stage, surfing with Daddy, and cleaning every single dish in my kitchen. You're a good man, Lucas Burns, a top-notch brother, son, step-son, and friend, now go kick some film school ASS!</div><span id="goog_1572327685"></span><span id="goog_1572327686"></span>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-22492700243378601872011-08-24T22:31:00.000-07:002011-08-25T22:24:43.046-07:00Summer's Almost Over: Reunions and HalibutYes, I'm still here, and alright, I'll admit it again, I'm not the most consistent blogger, but who says you have to write daily, weekly, or bi-weekly even!?!? Who made the rules? Well, I'm making my own, and I only blog when I want to, so there! (But please keep reading me...) <br />
<br />
Truthfully, summer gets a bit laaaaaaaazy for me. It always has and probably always will. I'm a camper at heart, spent the majority of my life at summer camp, (you know us Jews), 8 weeks a year, away from home, learning how to do things you can't learn under parental supervision. That's all I'll share, supposedly my parents read this.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">This summer I haven't stopped cooking at all, quite the opposite, (I'm in LOVE with scallops these days!), but we do travel quite a bit, there's lots of family time, and blogging ends up on the back burner. We go back east to Martha's Vineyard for a couple of weeks:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UtmXC7SjkvQ/TlXPybePo1I/AAAAAAAAAHk/mBl_HeXrZzE/s1600/blackpoint2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-UtmXC7SjkvQ/TlXPybePo1I/AAAAAAAAAHk/mBl_HeXrZzE/s400/blackpoint2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right Where We Want To Be.</td></tr>
</tbody></table><br />
Henry turned 3, had ourselves a "Cars" theme party, we love going to the beach, we venture to Michigan to visit Grammy and Grandpa, and of course, I HAD to go to my 25th high school reunion. YIKES! Thank god for name tags, but even WITH name tags, I ended up having a 15 minute conversation with someone I did not know, and I still don't believe he graduated from Seaholm High School, Class of '86, GO MAPLES! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7bhDxEkz4nM/TlXRHY5r0aI/AAAAAAAAAHo/l8H0p4QVV4w/s1600/andrewmccarthy-med_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-7bhDxEkz4nM/TlXRHY5r0aI/AAAAAAAAAHo/l8H0p4QVV4w/s1600/andrewmccarthy-med_thumb.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 80's For Me</td></tr>
</tbody></table>His wife, bless her heart, was right along side him, pretending to care what the hell came out of my mouth. Sweet people. (NOT Maples, though, for sure.) Great to see the 'ole gang. Ain't it funny how everyone changes but no one changes? Crazy. I meant to get up there and do a little karaoke. "Total Eclipse of the Heart," dedicated to my main man, football player, one year older than me, TOTAL CRUSH, Kevin McClanahan, but the night got away from me and my pipes weren't in the best of shape by showtime. Probably best.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-z5dVdkoClYc/TlXRRkIVc9I/AAAAAAAAAHs/BQ0bqT-FaHg/s1600/total+eclipse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-z5dVdkoClYc/TlXRRkIVc9I/AAAAAAAAAHs/BQ0bqT-FaHg/s1600/total+eclipse.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn Around Bright Eyes</td></tr>
</tbody></table>My crush on Andrew McCarthy, circa 1980's, was on a different level entirely though. I remember it vividly. Driving to see "Pretty in Pink," opening weekend, BY MYSELF, which you just didn't DO at Seaholm if you knew what was good for you; but I wanted, nay<i> needed,</i> to be alone with Andrew. That's right, ALONE. I don't know WHO the other people were in the movie theatre, but I didn't invite them, and they were frankly bummin' my herb. I shut them out. <br />
<br />
I'm a much saner woman now, (I hope), and I'm very happy to be getting back to my life in LA. I'm looking forward to school starting for Henry, my hubby will be getting back to his gig on "Burn Notice," which is hard, having him in Miami for so long, but I'm also undertaking something new in my life which I'm thrilled about. I've enrolled in a year-long nutrition course at the Institute for Integrative Nutrition, <a href="http://www.integrativenutrition.com/">http://www.integrativenutrition.com/</a>, so I'm about to get SUPER annoying regarding health and nutrition. (I know, GET?) It's turned into quite a passion of mine, and I'm really excited to continue this education that I've begun taking very seriously for the past 6 months.<br />
<br />
And now, <span class="Apple-style-span" style="color: red;">Halibut in Soy Broth:</span><br />
(I'm not crazy about using soy sauce, here comes the annoying part--because soy beans are genetically modified, or GMO, but it was only 2 tablespoons, so I took one for the team.)<br />
<br />
One halibut steak, about one pound<br />
1 tablespoon Olive Oil (recipe called for vegetable oil, which I don't use, or peanut oil, which I didn't have, so...)<br />
1 tablespoon minced garlic<br />
1 tablespoon peeled and minced or grated fresh ginger<br />
1 teaspoon dark sesame oil<br />
2 tablespoons soy sauce<br />
1/2 cup chicken broth (or beef, vegetable stock, or water)<br />
(You could add scallions to garnish after it's cooked, but I didn't have any.)<br />
<br />
Heat a large skillet over medium-high heat with olive oil, after 2 minutes, raise to high heat. Cook the fish for 60 to 90 seconds on each side, just until it begins to brown.<br />
Turn the heat to medium-low. Sprinkle the garlic and ginger around the fish, then drizzle the sesame oil over it. Add the soy sauce and stock (or water) to the skillet, raise the heat to medium, and bring to a boil. Turn the heat to low and cover.<br />
Cook for about 5 minutes (depending on the thickness of the halibut). Remove the cover and, with the fish still in the liquid, raise the heat to high and reduce the liquid by about half, which should take one or two minutes.<br />
Garnish, if you want, and serve! So tasty and savory. I put it over some quinoa and sauteed some green beans, it was light and lovely. I don't have any pictures of my creation tonight, but come on, you know what halibut looks like! Yum.<br />
<div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div>I can't believe the summer's almost over, it's never long enough. Never.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9rZs_FBE6dc/TlXX3fTcnFI/AAAAAAAAAHw/badKlq0D0No/s1600/P1040357.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9rZs_FBE6dc/TlXX3fTcnFI/AAAAAAAAAHw/badKlq0D0No/s400/P1040357.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saying Goodbye to the Ocean</td></tr>
</tbody></table><br />
<br />
One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com4tag:blogger.com,1999:blog-640865748949242790.post-44722655202488817242011-07-05T15:18:00.000-07:002011-07-05T15:24:00.392-07:00What Time Is It?! IT'S SUMMERTIME!!!Nothing says summer like a gorgeous, mouth-watering <span class="Apple-style-span" style="color: red;">Watermelon and Tomato Salad. </span><br />
My hubby drew my attention to Mark Bittman's NY Times column this past week, The Minimalist, and asked sweetly, "Will you make this, please?" Well, I'm nothing if not the PERFECT partner, always accommodating my dear husband's needs, wishes, desires, 100% of the time, and vise versa....er, um, <i>some</i> of the time...okay, occasionally? Well, we DO TRY!<br />
I found myself at the grocery store, (where I find myself oooooooooh 5 days a week), deciding what to make for dinner, and I remembered Jere's request, pulled it up on the 'ole smart phone, and gave it a whirl. Thoughtful, right? I amaze myself.<br />
Well, thank you Jere Burns and Mark Bittman! This salad is easy, refreshing, and, when the ingredients are in season like they are now, finger-lickin' good. (Proven to me by the nice Whole Foods employee who cut open the watermelon for me to taste, talk about service!) Luckily, my 3 year old didn't like it, so Daddy and I fought over Henry's plate, after promptly devouring the whole bowl ourselves. It says it serves four, I guess that's true if you're not Jere or Leslie Burns, because that bowl was E-M-P-T-Y!<br />
You may question these ingredients together, but as Mark Bittman writes, "It turns out watermelon and tomato make spectacular platefellows, and they're even better with a few assertive accompaniments." He sure said somethin' there!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BQUhp_x4x_U/ThOGK77fd6I/AAAAAAAAAHc/c7eOkNQM3_A/s1600/P1040326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-BQUhp_x4x_U/ThOGK77fd6I/AAAAAAAAAHc/c7eOkNQM3_A/s400/P1040326.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doesn't that cool right down just lookin' at it?!</td></tr>
</tbody></table><br />
Ingredients:<br />
<br />
2 1/2 cups seedless watermelon, in 1 inch cubes or balls (Reserve some of the watermelon juice)<br />
1 1/2 cups cherry or grape tomatoes, cut in half<br />
1/2 cup crumbled blue cheese (but I would add this slowly, as I found I could've done with a little less blue cheese) You can use a Stilton, Gorgonzola, Roquefort or Maytag blue cheese<br />
1/2 cup minced scallions<br />
salt<br />
2 tablespoons extra virgin olive oil<br />
1 to 2 tablespoons sherry vinegar<br />
1 to 2 pinches cayenne pepper<br />
1/2 cup parsley or cilantro, roughly chopped (I went with cilantro)<br />
<br />
Whisk together 2 tablespoons of watermelon juice, olive oil, vinegar, and cayenne pepper, then add the salad ingredients to a large bowl, adding salt to taste, and garnishing with parsley or cilantro. Do NOT refrigerate and serve within 30 minutes.<br />
<br />
Trust me, your family, company, bbq neighbors, general passers-by, will tell you, "This salad is right on time!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-avfu3thhFjE/ThOGQFC7LcI/AAAAAAAAAHg/NpLMVcrb0sM/s1600/P1040327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-avfu3thhFjE/ThOGQFC7LcI/AAAAAAAAAHg/NpLMVcrb0sM/s400/P1040327.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-16464243809027765782011-07-01T10:56:00.000-07:002011-07-01T11:01:13.885-07:00Pork Again? From the Hungry Jewess?!This is the perfect duo, a dinner I've made twice in the last two weeks, <i>that's</i> how much my family enjoys it. The first time was for Father's Day, thanks to my lovely assistant and stepson, Lucas, for a recipe he found via epicurious.com.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q-BJsPVddAE/Tg1aJo0qOcI/AAAAAAAAAHE/lraYcCnQ5OU/s1600/P1030557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-q-BJsPVddAE/Tg1aJo0qOcI/AAAAAAAAAHE/lraYcCnQ5OU/s400/P1030557.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Lucas with Brother Henry</span></td></tr>
</tbody></table>My hubby had an outstanding Father's Day, and deservedly so, he's the most amazing father I've ever known. He awoke to a killer surf, where he "dominated," came home to his favorite smoothie blended, some delicious, simple buttermilk pancakes made by moi, followed by a ride down to Santa Monica, family and dog in tow, to see Luke's soccer game. Then back home where Luke and I prepared the dinner. (And Luke was sportin' a pretty smart injury to the quad, but even so, he chopped lively, never complaining, just limping and smiling. None of us could remember--do you apply cold then heat, or heat then cold to an injury???) Pretty darn good day for Daddy, in my opinion. You're welcome, my sweet, lil' pork chop.<br />
Speaking of which, we made:<br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: red;">Grilled Pork Chops with Garlic Lime Sauce, </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: red;">and Black Bean and Tomato Quinoa</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: red;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5qCT_TLNDbw/Tg1Y_nJgt-I/AAAAAAAAAHA/8x0xc4MoHZM/s1600/P1040320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://2.bp.blogspot.com/-5qCT_TLNDbw/Tg1Y_nJgt-I/AAAAAAAAAHA/8x0xc4MoHZM/s400/P1040320.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: red;"><br />
</span><br />
Pork Chop Ingredients:<br />
<br />
1/4 cup fresh lime juice<br />
1 garlic clove, minced<br />
1/4 teaspoon dried hot red-pepper flakes<br />
1/3 cup olive oil<br />
2 tablespoons chopped fresh cilantro<br />
6 (1/2 inch thick) boneless pork chops*<br />
<br />
*(I had the butcher cut the chops in half to make them 1/2 inch thick)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iRMJXPoDWY4/Tg1eVOAbSaI/AAAAAAAAAHI/4zkFyeFZNYE/s1600/P1040306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-iRMJXPoDWY4/Tg1eVOAbSaI/AAAAAAAAAHI/4zkFyeFZNYE/s400/P1040306.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Pat chops dry then season with salt and pepper</span></td></tr>
</tbody></table>Whisk together the lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aOTwf-lkRr8/Tg1ebis_gjI/AAAAAAAAAHM/BSHECMWPypY/s1600/P1040308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-aOTwf-lkRr8/Tg1ebis_gjI/AAAAAAAAAHM/BSHECMWPypY/s400/P1040308.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This here is the special sauce</span></td></tr>
</tbody></table>Cook directly on your grill, (oh yeah, you really do need a grill for this one**), over medium-high heat. Oil grill rack, (beFORE turning on the gas if you like your eyebrows), then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with the special sauce, putting the remainder on the side.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8teGaOsgdZ4/Tg1hMMMqk-I/AAAAAAAAAHY/E2Ag5xE7KQI/s1600/P1040317.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8teGaOsgdZ4/Tg1hMMMqk-I/AAAAAAAAAHY/E2Ag5xE7KQI/s400/P1040317.JPG" width="352" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Mid-drizzle</span></td></tr>
</tbody></table>**If you aren't able to grill outdoors, chops can be cooked in a hot, lightly oiled large (2-burner) ridged grill pan over moderately high heat.<br />
<br />
And now the <span class="Apple-style-span" style="color: red;">Black Bean and Tomato Quinoa:</span><br />
<span class="Apple-style-span" style="color: red;"><br />
</span><br />
Quinoa Ingredients:<br />
<br />
2 teaspoons grated lime zest<br />
2 tablespoons fresh lime juice<br />
2 tablespoons unsalted butter, melted and cooled<br />
1 tablespoon olive oil (epicurious says vegetable oil, but I try to stay away from that stuff.)<br />
1 teaspoon sugar (obviously, I'd like to stay away from this too, but I figure it's only a TEASPOON, live a little!)<br />
1 cup quinoa (wash thoroughly)<br />
1 can (14-15 ounce) black beans, rinsed and drained<br />
2 medium tomatoes, diced<br />
4 scallions, chopped (optional, can certainly substitute with your favorite type of onion or no onion at all)<br />
1/4 cup chopped fresh cilantro<br />
<br />
Whisk together lime zest, juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.<br />
Now, epicurious has these very intricate directions for making quinoa, with a sieve, a towel, a table saw! But I just prefer to keep it simple and make my quinoa with water, 2 to 1, it's quick, easy and delicious.<br />
Once the quinoa's ready, you add it to the dressing in the large bowl and stir until all the dressing is absorbed. Then add the remaining ingredients, the beans, tomatoes, scallions and cilantro, salt and pepper to taste.<br />
<br />
These two dishes really compliment each other well, it's hearty and tasty, but you can add to it if you like. As you can see, I sliced up some avocado on the side, but you can steam some broccoli, make a salad, whatevs, you decide.<br />
<br />
Try it, you'll like it. And now I must repent...do Jews repent?One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-37145438302285177332011-06-24T09:50:00.000-07:002011-06-24T22:19:21.205-07:00Who Couldn't Use a Little More ENERGY?!<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hello all, it's been a while. Did you miss me? I've missed blogging, but it's not been because I haven't been cooking, it's just that a whole lotta life's been happening, and, okay, perhaps a little laziness on my part as well. But it's MY BLOG, and I can post when I wanna! 'Course I can't really figure out WHAT I've been doing exactly with my time, but suffice it to say, I've been concentrating on my family, my home, my friends, and my self. Can I get a witness!?</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Nutrition has become very important to me in the last 5 months, more so than it already had, and I've been doing my homework, educating myself, changing things around the house a bit, and trying to get the whole family on board. It's a full-time job.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">So I must share this recipe with y'all. Again, it's from none other than Mrs. Jessica Seinfeld, (I know, I'm a broken record, but she's good people!) For the first time in my life, someone's REQUESTED I repeat a recipe for them, actually dropped an obvious hint so I would prepare a treat for their upcoming, ridiculously long flight. I was flattered, and got right to work, but <i>shhhhhhhhh</i>, that's the best part, it's BARELY any work!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">They're <span class="Apple-style-span" style="color: red;">No-Bake Energy Bars</span>. That's right, you heard me, NO BAKING! Nada baking, niet, nee, negatory. Don't bother turning on the oven, because it's <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pas nécessaire</span>! Check 'em out:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jSLsk6ItTQg/TgS0gkm21JI/AAAAAAAAAGk/F1yx3nzpwm4/s1600/P1040250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="http://4.bp.blogspot.com/-jSLsk6ItTQg/TgS0gkm21JI/AAAAAAAAAGk/F1yx3nzpwm4/s400/P1040250.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Those chia seeds are the gifts that keeps on giving, well after the <br />
bar is gone, you might want to do a mirror/teeth check.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rBqKXl2u7UQ/TgS0l1l50CI/AAAAAAAAAGo/VespQK5qVow/s1600/P1040252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="http://2.bp.blogspot.com/-rBqKXl2u7UQ/TgS0l1l50CI/AAAAAAAAAGo/VespQK5qVow/s400/P1040252.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cooking Spray</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup Raw Almonds</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/4 cups Brown Rice Cereal</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup Old-Fashioned Rolled Oats</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup Unsweetened Finely Shredded Coconut</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup Flax Meal</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup Raw Chia Seeds</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup Brown Rice Syrup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 Tablespoons Almond Butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup Semi-Sweet or Dark Chocolate Chips</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here's what you do, and get ready to be done <b>very</b> shortly:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Spray your 8 x 8 pan with cooking spray, then line the bottom of the pan with parchment paper, letting a couple of inches hang over two sides, to lift later.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Place the almonds in a food processor and pulse until evenly chopped. Transfer to a large bowl and combine with the brown rice cereal, the rolled oats, coconut, flax meal, and chia seeds.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a small sauce pan over medium heat, combine the rice syrup and almond butter, and cook 2 to 3 minutes, stirring, until melted and creamy. Pour over your dry mixture and stir until it's combined well. I prefer to use my hands, (yes, clean ones), to mix this evenly. Stir in the chocolate chips. (The chips are optional, if you prefer to keep these chocolate-free, they're still delicious without, but it is nice to get a little chocolate treat in a bite here and there.) Then press evenly into the prepared pan, again with the hands, and let cool for 30 minutes. I like to put them in the refrigerator so they harden up nicely. Then grab the ends of the parchment paper, lift out and cut into bars. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">*(I've also made this recipe with 1/4 cup brown rice syrup, cutting it with 1/4 cup honey, combining those with the almond butter in the heated mixture, and it does seem to hold them together a wee bit better.)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I doubled this recipe for my dear, sweet, new/old friend, Sophia, who's off to her homeland New Zealand with Little Henry, for way too long, in my opinion. Maybe she won't be able to get the ingredients there, and, craving them deeply, will be forced to return to L.A. at an earlier, more REASONABLE date.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I think the two Henry's would agree with me...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Big Henry, who will be 3 this weekend, devours them:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F9TUUl5qo8A/TgS0vH79OmI/AAAAAAAAAGw/dvHH3beJIEU/s1600/P1040257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-F9TUUl5qo8A/TgS0vH79OmI/AAAAAAAAAGw/dvHH3beJIEU/s320/P1040257.JPG" width="279" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BQDTuUETnfo/TgS02XpMWXI/AAAAAAAAAG0/UmNcpMkYMI4/s1600/P1040260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BQDTuUETnfo/TgS02XpMWXI/AAAAAAAAAG0/UmNcpMkYMI4/s320/P1040260.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j2Di2mISrBw/TgS06EUScaI/AAAAAAAAAG4/MmmjN2xVfEE/s1600/P1040261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-j2Di2mISrBw/TgS06EUScaI/AAAAAAAAAG4/MmmjN2xVfEE/s320/P1040261.JPG" width="275" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And Little Henry enjoys them too, almost as much as Mummy:</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nSpp7opiMHY/TgS0-1zUrsI/AAAAAAAAAG8/X5VBrgt3VR0/s1600/P1040263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nSpp7opiMHY/TgS0-1zUrsI/AAAAAAAAAG8/X5VBrgt3VR0/s400/P1040263.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Will the bars make it to New Zealand?</span></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-82328302978064069812011-04-24T23:49:00.000-07:002011-04-25T09:23:25.910-07:00W.W.J.D.? Have a Frittata Easter!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dl79MPLoT4w/TbUF2gfX8JI/AAAAAAAAAFw/LCksLJagWdM/s1600/P1040202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="http://1.bp.blogspot.com/-dl79MPLoT4w/TbUF2gfX8JI/AAAAAAAAAFw/LCksLJagWdM/s400/P1040202.JPG" width="400" /></a></div><br />
I AM RESURRECTED! I am now spending my free time, my "me" time.....cooking. COOKING! Never in a million years, my friends, would I have thought that in order to relax, to find a little more joy, for a good time! I would have chosen the kitchen in which to do so. My life is unrecognizable, and I LOVE it! <br />
It was 8pm Saturday night, my lovable hubby took Henry for a boy's night out, and I went to the grocery store to buy ingredients for my first frittata. Now, I'm a Passover girl by birth, but Easter Sunday was the next day, and Henry's sister, Gillian, likes to paint beautiful eggs and send Henry on an adorable (ie: easy) egg hunt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sdULI7BN39k/TbUJjaA3mSI/AAAAAAAAAF0/D8pYlxmFovk/s1600/P1040199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-sdULI7BN39k/TbUJjaA3mSI/AAAAAAAAAF0/D8pYlxmFovk/s400/P1040199.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, far be it for <b>this</b> Jewess to get in the way of a precious Easter egg hunt. No matter how much fried matzo I made this week, I wanted to have a nice (secular) brunch to accompany said "hunt," and thought, "I keep hearing about these delicious frittatas, so why not try one?" Well, our lord and savior would be soooooooo proud.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made a <span class="Apple-style-span" style="color: red;">Swiss Chard, Feta, Onion Frittata</span>, and I could have eaten the entire pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aR26gfR9sDo/TbUMjQTFcLI/AAAAAAAAAF4/XT0Prf0rn4g/s1600/P1040177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://4.bp.blogspot.com/-aR26gfR9sDo/TbUMjQTFcLI/AAAAAAAAAF4/XT0Prf0rn4g/s400/P1040177.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nonstick vegetable or olive oil spray </div><div class="separator" style="clear: both; text-align: center;">1 12-ounce bunch Swiss chard, stems and center ribs removed</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: center;">1 cup chopped onion</div><div class="separator" style="clear: both; text-align: center;">8 large eggs</div><div class="separator" style="clear: both; text-align: center;">1/4 cup heavy whipping cream</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon freshly ground black pepper</div><div class="separator" style="clear: both; text-align: center;">1 cup crumbled feta cheese (about 4 1/2 ounces)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 325 degrees. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to a boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.</div><div class="separator" style="clear: both; text-align: left;">Heat oil in large skillet over medium-high heat. Add onion to skillet and saute until soft, 4 to 5 minutes. Remove from heat and cool.</div><div class="separator" style="clear: both; text-align: left;">Whisk eggs, cream, salt and pepper in large bowl to blend. Add chard and onions, then feta; stir to blend. Transfer mixture to prepared baking dish.</div><div class="separator" style="clear: both; text-align: left;">Bake frittata until set in center, 45 to 55 minutes. Let frittata cool for 15 to 20 minutes. Place platter on top of dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter on top of the frittata and invert <i>again </i>so the frittata is right side up. </div><div class="separator" style="clear: both; text-align: left;">I cut the frittata into 16 small pieces, but you can cut it any way you like.</div><div class="separator" style="clear: both; text-align: left;">As I said, I made this the day before, which is helpful. Place the pieces on a rimmed baking sheet, cover and chill. Preheat oven to 325 degrees and rewarm the frittata until heated through, about 10 to 15 minutes. Transfer frittata pieces to platter and serve warm or at room temperature.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, full disclosure, Henry didn't touch the frittata. In fact, he seemed a bit repelled by it, although he may have been swayed by the foot-high chocolate bunny that had just arrived, staring him down, taunting him with his chocolatey-ness. An egg dish doesn't stand a chance! But my company did gobble the frittata up, and sometimes it just ain't about da kids, ya know? Besides, I'm learning that Easter is aaaaaaaall about the candy, so Henry pretty much had a chocolate/jellybean/cake diet today anyway. Not my proudest motherly moment, but it's just one day, right? Back to gefilte fish tomorrow! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-scZ2x81DloQ/TbUT68hWmdI/AAAAAAAAAF8/R6AMMknwGWM/s1600/P1040203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-scZ2x81DloQ/TbUT68hWmdI/AAAAAAAAAF8/R6AMMknwGWM/s400/P1040203.JPG" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">"Is there candy in this?"</span></td></tr>
</tbody></table>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com0tag:blogger.com,1999:blog-640865748949242790.post-63636450992151524912011-04-22T11:01:00.000-07:002011-04-22T11:03:01.151-07:00Jessica Seinfeld's my new B.F.F.Alright, not entirely true, but I did make her <span class="Apple-style-span" style="color: red;">Lentils with Tomato and Thyme</span> dish tonight, and I feel closer to her this evening. In addition to that, I wrote on her Facebook page that I liked her new haircut and she wrote back, "Thanks, Leslie." Yup, that's right, she used my name, my GIVEN name, and I'm flaunting it. BAM! <span class="Apple-style-span" style="background-color: magenta;"></span><br />
Truthfully, I find her very inspiring and accessible, and I make meals from her website and cookbooks quite often. They fall into my favorite category, E-Z, my middle name!......(wait, I didn't mean that the way it sounded.) I'm sure if we were to meet in a well-lit alley, we'd become really terrific friends, texting cute little thoughts from coast to coast, if I tweeted, we'd <i>twit, </i>we'd email cute pictures of our kids with food on their faces, Gwyneth would start feeling left out and jealous, then Gwynie and I would meet and there'd be a whole new love-fest goin' on, and oooooooooh, we'd share recipes from our blogs. It would be a fun, no-drama friendship, full of laughter, eating, occasional tears....I digress. For now, I'll just steal a recipe directly from her blog. That's legal, right? Between friends?<br />
<br />
This is a great dish, something I'll always keep in my refrigerator in the future. The savory taste of thyme takes it to a whole new level. Plus, it's healthy! High in protein, fiber, and iron.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9VoiQ8hfF3c/TbEQXfayWCI/AAAAAAAAAFQ/woAuBIYUqU8/s1600/P1040146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9VoiQ8hfF3c/TbEQXfayWCI/AAAAAAAAAFQ/woAuBIYUqU8/s400/P1040146.JPG" width="400" /></a></div><br />
<br />
The recipe below serves 4, but I doubled it because we eat like cows here in my house. Look at her close up, ain't she beautiful??<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yeIkhRLC3rg/TbEQJZCcO9I/AAAAAAAAAFM/vUQc-pSNi2I/s1600/P1040145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-yeIkhRLC3rg/TbEQJZCcO9I/AAAAAAAAAFM/vUQc-pSNi2I/s400/P1040145.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 cup green lentils</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: center;">1 medium red onion, chopped</div><div class="separator" style="clear: both; text-align: center;">2 medium tomatoes, diced</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons fresh thyme leaves</div><div class="separator" style="clear: both; text-align: center;">3/4 teaspoon kosher salt</div><div class="separator" style="clear: both; text-align: center;">1/4 cup coarsely chopped fresh flat-leaf parsley</div><div class="separator" style="clear: both; text-align: center;">1/4 teaspoon freshly ground black pepper</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon red wine vinegar</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fill a medium saucepan with water (about 8 cups) and bring to a boil. I used my dutch oven for the whole deal, (and here's where my brother can't help but make a joke about a "dutch oven.")</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DYDZKjLVQOg/TbG6xEbh4SI/AAAAAAAAAFo/1k-DjtfQ2t0/s1600/Laughing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-DYDZKjLVQOg/TbG6xEbh4SI/AAAAAAAAAFo/1k-DjtfQ2t0/s400/Laughing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Me and my brother, telling stupid jokes</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Rinse the lentils, add them to the boiling water, cook until tender, (about 25 to 30 minutes), then drain.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, prepare and measure the remaining ingredients. Heat the oil in a medium skillet over medium heat. (Again, one dutch oven, one item to clean, but that's just me.) Add the onion and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes, thyme, and salt, and cook, stirring until the tomatoes break down, about 3 minutes. Stir in the lentils, parsley, pepper, (12 turns on a pepper mill), and vinegar and reheat. Serve warm. </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: 300; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UuONCIAGcKU/TbESzpyGoWI/AAAAAAAAAFg/wmNvtyYyqAw/s1600/P1040150.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-UuONCIAGcKU/TbESzpyGoWI/AAAAAAAAAFg/wmNvtyYyqAw/s400/P1040150.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Voila! In ze' mouth!</span></td></tr>
</tbody></table>My hubby downed two bowls of it over quinoa, immediately after hearing the dinner bell, humming the entire time he ate. My lil' one luuuuuuuuuuuurved it too, as a side dish with halibut and quinoa. Success!</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: 300; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--kYszUn7LMM/TbES3WvYYMI/AAAAAAAAAFk/r4e69GZ7qHA/s1600/P1040151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/--kYszUn7LMM/TbES3WvYYMI/AAAAAAAAAFk/r4e69GZ7qHA/s400/P1040151.JPG" width="351" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">See it?</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: 300; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span id="goog_2644780"></span><span id="goog_2644781"></span></span></span></div><div><br />
</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-53963326683458005932011-03-31T22:46:00.000-07:002011-04-01T09:38:29.486-07:00Woopsie Daisy...<div class="separator" style="clear: both; text-align: left;">11 months.</div>44 weeks.<br />
About 340 days, my friends.<br />
11 MONTHS. I DIDN'T SHOP FOR 11 MONTHS!!!!<br />
Yes, yes, I <i>had</i> set my goal for one whole year, and okay, I understand that in some of your eyes I may have failed, but it felt soooooooooooo good, you can't take that away from me. I'm sorry if I let you down, but ELEVEN MONTHS!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2gzPHl9xE64/TZUCdFIfTTI/AAAAAAAAAFE/t4E6jaj_gUA/s1600/shopping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2gzPHl9xE64/TZUCdFIfTTI/AAAAAAAAAFE/t4E6jaj_gUA/s400/shopping.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you feel the RUSH!?</td></tr>
</tbody></table><br />
I felt myself starting to cave lately, detouring into clothing stores, (which I had avoided thus far, key to my success, and yes, that's right, I consider myself successful!), eyeing the racks, gently caressing the materials, fantasizing about what I'd buy in May. Even my mother declared, "I'm not coming to town in May!" (Smart lady, as she knew she'd be saddled with a huge bill.) It was when I caught myself considering a hat purchase at the CAR WASH, that I realized, maybe this has gone too far, perhaps it's time I exercise my shopping muscle again. So finally, one recent sun-soaked day at the Grove, I just blurted out, "OH 'EF IT! How much can one consumer take?!"<br />
In this voracious, vulnerable state I made the mistake, (or was it?), of walking into my go-to store, J. Crew, with my brother's amazing girlfriend, Lisa, <a href="http://lisachapmanfitness.com/">http://lisachapmanfitness.com/</a>, with whom I love to shop. (My brother, however, was bored silly after talking to the geniuses at the Apple Store about, er, uh, whatever it was, I didn't care, I WAS SHOPPING!) Lisa felt bad that I was falling off the wagon with her in tow, but I assured her that I felt A-MAAAAAA-ZING, and that my serotonin levels thanked her. I had no regrets on this day. It also happened that my main man at J. Crew, Max, was working that day, (that's right, I know the sales people by name, don't you? It's about people, people! <i>Sheesh</i>, reach out to your fellow human beings, why don't cha?!) <br />
And Max knows me, I mean <i>really </i>knooooooooooooooooows me. He knows what I like, what I <b>should</b> like, what colors my skin tone likes, and what I should stop liking. I harken it to a good dance partner, you move together without talking, just the language of music taking you where you want to go....except, we do talk, like, a LOT! He's my bud. He knows my husband's name, he asks about Henry, he's HELD Henry, you get it, THIS is a good sales person, and, if you know me at all, I'm a sucker for good customer service. I had a blast, it was a long time coming, and, frankly, I thought I had earned it.<br />
<br />
All jokes (and pending credit card bill) aside, I learned quite a bit this past year. For instance:<br />
<ul><li>I have a lot of clothes. (I knew this, of course, but it was magnified in a different light.)</li>
<li>Waste is not an option any longer.</li>
<li>I need nothing, seriously, NO-THING.</li>
<li>Embarrassingly, I spend much of my day in workout attire.</li>
<li>I like cooking.</li>
<li>I like reading.</li>
<li>I love writing.</li>
<li>I admit, I watch too much reality television.</li>
<li>I love making a mean, healthy smoothie every morning for my family, as do they.</li>
<li>I like the feeling of wearing out my clothes. Seeing them fall apart is surprisingly satisfying.</li>
<li>My friends and family are incredibly generous, supportive, and crafty.</li>
<li>The most important thing to me is being the best mom I can be. Corny sounding, yes, but true.</li>
<li>I have a lot more to learn. (Love you, Jere!)</li>
<li>I can do better. </li>
<li>I love my life.</li>
</ul><ul></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ItnKW-xjCkE/TZVhiWXHBPI/AAAAAAAAAFI/cyxnWMORZ3o/s1600/P1040116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ItnKW-xjCkE/TZVhiWXHBPI/AAAAAAAAAFI/cyxnWMORZ3o/s400/P1040116.JPG" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoothie Face</td></tr>
</tbody></table><div></div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com5tag:blogger.com,1999:blog-640865748949242790.post-71717422953053513232011-03-14T23:26:00.000-07:002011-03-15T20:54:35.613-07:00If You Build It, They Will Come....AND EAT!I HAD A DINNER PARTY!<br />
Alright, I know, people have been doing this all over the world since the end of time. Cavemen and women invited other cave families over for raw bison and vegetation, but had you known me in New York City, you would:<br />
<b>a.)</b> Die of shock upon hearing I'm having a dinner party, or--<br />
<b>b.)</b> Quickly think of other plans you have that very same evening.<br />
<br />
The idea of cooking for a group of people used to send me into a cold sweat. Wait, who am I kidding? I didn't HAVE dinner parties, I just mooched off of others, (thanks Michael and Mary!), allowing them to feed me without ever reciprocating because I thought I was incapable. (I assumed bringing a bottle of wine was appreciation enough.) <br />
<br />
Well, I have an announcement to make---I CAN DO IT!!!<br />
<br />
I'm always inspired and in awe of my friends when they have dinner parties. Upon arrival, I watch intently, start drinking immediately, and wonder how they don't throw up, cut their fingers off, and have it all ready at the same time. HOW?<br />
<br />
My girlfriend, Katherine, had a lovely dinner party and served a meal I thought about for months. Yes, it was that delicious. Sure, the ambiance was great, it was a superb group of ladies, the margaritas, laughs and conversations were flowing, and I could WALK over, (nothing better when alcohol is involved), but really, at the end of the day, for me, it's all about the food. I brought leftovers home to my hubby, and ever since then he's asked again and again, "When are you gonna try making that pulled pork?" Well, my Jewish brethren, I made me some spicy pulled pork, and ya know what, Rabbi? I'D DO IT AGAIN!<br />
<br />
I've copied Katherine's menu completely from that night, (I hope I did her proud), and invited her along so she could see what it feels like to eat without all the prep work, relaxed...<br />
This dinner is time-consuming, yes, but still very easy. (Lots of choppin') Bottom line, I did it, so anyone can. <br />
Seriously.<br />
<br />
It consisted of pulled pork, chopped tomato salad, avocado/mango guacamole, jicama salad, black beans, brown rice, and corn tortillas. Can you say, "CROWD PLEASER!?"<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-ObvZNMY79rM/TX781wDYqGI/AAAAAAAAAFA/PPsOmS-GIlc/s1600/P1040113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="365" src="https://lh6.googleusercontent.com/-ObvZNMY79rM/TX781wDYqGI/AAAAAAAAAFA/PPsOmS-GIlc/s400/P1040113.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katherine and Ruthie, stuffed</td></tr>
</tbody></table><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Everything worked out perfectly, except...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>1.)</b> My neighbors stored the pork in their fridge because mine was filled to the brim, and they weren't home so I couldn't get MY MEATS in time! Yikes. I hadn't pulled/shredded the pork yet, nor had I heated it up. I started to sweat.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>2.)</b> I was way behind in chopping, and our dear nanny, Isabel, refused to leave and helped me chop. She has, once again, made herself indispensable to me. Bless her heart.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>3.)</b> And now the worst fumble. I failed to mention to one of my guest vegetarians that I had made the black beans and brown rice in chicken stock. CHICKEN stock! Boo me. Julie had ingested the food already, and I was too scared to ask her the last time she had an animal product in her body, but she did turn ashen and put her fork down. HOSTESS DOWN! She was such a good sport about it, and did not vomit, to my knowledge, but I do hope she'll come back.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">**And a special THANK YOU to darling, Clark, who cleaned my entire kitchen after dinner for me. What an unexpected treat! The true test of a good man. I thought Ruthie had trained him that way, but she said he came that way. Very nice. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><br />
Here are the recipes:<br />
<br />
<u>FIRST:</u><br />
The pulled pork recipe is from "New Classic Family Dinner," by Mark Peel, the amazing chef from Campanile Restaurant in Los Angeles. (Go there, please, if you like food and spending money on it!)<br />
<br />
This recipe serves 12. I went to my butcher and ordered 5 pounds of pork shoulder (or butt), and had him trim the excess fat off, and cut it into large chunks. You can do this yourself, but I prefer to cut fat as little as possible, thank you very much.<br />
<br />
<u>Step 1:</u><br />
(Spice Rub) This happens two or three days before you want to serve. <br />
1 Tbs coriander seeds<br />
1 Tbs cumin seeds<br />
2 tsp cracked black peppercorns<br />
1 Tbs mild or hot ground chili powder<br />
1/2 tsp cayenne<br />
1 Tbs sweet paprika<br />
1 Tbs kosher salt<br />
2 Tbs canola oil<br />
<br />
(Pork)<br />
4 1/2 to 5 pounds pork butt or shoulder<br />
1/4 cup canola oil<br />
1 medium onion, chopped<br />
kosher salt<br />
8 garlic cloves, peeled<br />
1 1/2 cups water<br />
<br />
Heat a frying pan over medium heat and add the coriander and cumin seeds. Toast, shaking the pan often, until the spices smell fragrant and a bit like popcorn. Add the pepper, chili powder, cayenne, and paprika, stir together briefly, and remove from the heat. Transfer to a small bowl and allow to cool for 5 minutes. Grind the spices in a spice mill to a coarse powder, (I used a coffee bean grinder). Add the salt and mix together well.<br />
<br />
Place the meat in a bowl and toss with 2 tablespoons canola oil and the spice mix. Knead the meat well to work in the spices. Transfer to a bowl, (or ziplocs), cover and refrigerate for 1 or 2 days. (I did this on Wednesday, cooked the pork on Friday, served it on Saturday.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-4fZla9eoN9A/TX1cLdI0hVI/AAAAAAAAAD8/VveupmDmd-c/s1600/P1040094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-4fZla9eoN9A/TX1cLdI0hVI/AAAAAAAAAD8/VveupmDmd-c/s400/P1040094.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behold, the Marinated Pork</td></tr>
</tbody></table><u>Step 2:</u><br />
Now to cooking the pork. Preheat the oven to 350 degrees. Heat a large heavy saucepan or Dutch oven over high heat and add 1 tablespoon of oil. Working in batches and adding oil as necessary, brown the meat lightly on all sides and remove to a different bowl. Turn down the heat to medium and add the remaining oil, the onion, and 1/2 teaspoon salt, and cook, stirring to deglaze the bottom of the pot, until the onion is tender, about 5 minutes. Add the garlic, the pork, the juices that have accumulated in the bowl, and 1 1/2 cups water. Bring to a simmer, cover, and place in the oven. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-7c-NhuZKHu4/TX1cSxyELxI/AAAAAAAAAEA/8exS5zzyoMY/s1600/P1040098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-7c-NhuZKHu4/TX1cSxyELxI/AAAAAAAAAEA/8exS5zzyoMY/s400/P1040098.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before going into the oven</td></tr>
</tbody></table>Cook for 2 hours in the oven, stirring from time to time, or until the meat is very tender and can be pulled apart with a fork with no effort. Remove from the heat and allow to cool slightly, or chill overnight and lift off some of the fat if you wish, (I did not wish).<br />
<br />
<u>Step 3:</u><br />
Reheat the next day before serving. It was so tender that I just pulled it apart with my fingers and put it over a low heat for maybe 15-20 minutes. It heated up pretty quickly.<br />
<br />
<u>SECOND:</u><br />
<u>Jicama, radish, and pickled shallot salad with feta</u><br />
Ooof, this salad is addictive. Crunchy and zesty in all the right places. Listen up. This recipe serves 4, but I tripled it. I like me some leftovers!<br />
<br />
2 small shallots, cut in half crosswise and then thinly sliced lengthwise<br />
3 Tbs red wine vinegar<br />
Kosher salt<br />
5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices<br />
1 medium jicama (about 1 pound), peeled and cut into 1/2-inch dice<br />
1/4 cup chopped fresh cilantro<br />
2 Tbs fresh lime juice<br />
1 tsp. honey<br />
1/4 tsp. finely grated lime zest<br />
Freshly ground black pepper<br />
Pinch of cayenne<br />
2 Tbs. grapeseed oil<br />
1/2 cup crumbled feta<br />
<br />
In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid. (I did this step the night before.)<br />
<br />
In a medium bowl, toss the shallots, radishes, jicama, cilantro, and a pinch of salt.<br />
<br />
In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil. (I also did this the night before and stored it in the fridge.)<br />
<br />
Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-o09sldaIG4s/TX73OShFM8I/AAAAAAAAAE0/PzPGGZneeWQ/s1600/P1040104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://lh5.googleusercontent.com/-o09sldaIG4s/TX73OShFM8I/AAAAAAAAAE0/PzPGGZneeWQ/s400/P1040104.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice coloring, very key</td></tr>
</tbody></table><br />
<div style="text-align: left;">The tomato salad is super easy:<br />
Chop a ton of grape tomatoes, 1/2 a white onion, cilantro, lime juice, salt and pepper, a glug of olive oil.<br />
Same is true for the guacamole concoction:<br />
Big chunks of avocado, diced mango, (about 2/3 avocado, 1/3 mango), chop 1/2 a white onion, cilantro, lime juice, salt and pepper, and a dash of chili powder for a little kick.<br />
<br />
I won't bore you with the black beans and brown rice, any questions, fire away, but these are things I keep in the fridge almost always, and mix with a plethora of foods. Good stuff.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-1-ZJ8M06geM/TX74aVayCbI/AAAAAAAAAE4/IYDKl3rCbgU/s1600/P1040110.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-1-ZJ8M06geM/TX74aVayCbI/AAAAAAAAAE4/IYDKl3rCbgU/s400/P1040110.JPG" width="257" /></a></div><br />
</div><u><br />
</u><br />
<br />
<br />
Here's the plate. I ate every bite. I also heated up a skillet and warmed up some corn tortillas, offered a little shredded monterey jack cheese, and everyone served themselves, which is a perk at a dinner party, and kind of fun, I think.<br />
<div style="text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<div style="text-align: center;"><u>EPILOGUE:</u></div><br />
<div style="text-align: left;">Probably the smartest thing I did at this here dinner party was invite my dear friend, Ruthie, who is sooooooooooo naturally talented in the kitchen, it's sickening. And, thankfully, when given the choice to bring desert or wine, she chose desert. We all benefitted. She brought a homemade, cold lemon souffle with butter, almond cookies. Wow. I wish I could share a picture with you, but it was gone waaaaaaaaaaay too quickly. Perfection.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-dnG1cK4cxI0/TX75gvFmoII/AAAAAAAAAE8/HRmi-weQ3V4/s1600/P1040111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://lh3.googleusercontent.com/-dnG1cK4cxI0/TX75gvFmoII/AAAAAAAAAE8/HRmi-weQ3V4/s400/P1040111.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As is this group. Thanks for comin'!</div><div style="text-align: left;"><br />
</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com3tag:blogger.com,1999:blog-640865748949242790.post-50205510529378183462011-02-28T23:06:00.000-08:002011-02-28T23:29:01.278-08:00Sucky SoupWoops. Jere swears he liked it, and even Henry, wearing only a diaper tonight, slurped it down like a white trash 2 year old, but I think I really F'd up this soup. I'm told this couldn't be easier, (which makes me feel like an even bigger loser), but everyone says, "Soups are SO easy!" Well I say, "Kiss my ass." Yes, I know I'll figure it out, try, try again, pull myself out of this self-loathing cooking moment, and get to the bottom of this meal that I so want to master, but today, I'm just not there. MOM DOWN!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-UDtZRDseCFA/TWyXpnsYSAI/AAAAAAAAADs/Z2ZxczKvR2s/s1600/P1040085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-UDtZRDseCFA/TWyXpnsYSAI/AAAAAAAAADs/Z2ZxczKvR2s/s400/P1040085.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cowboy Eatin' Fool</td></tr>
</tbody></table>Perhaps y'all can help me.<br />
<br />
I chopped a whole onion, a few carrots, a few stalks of celery, and 4 cloves of garlic.<br />
Heated some EVOO and sauteed the above items.<br />
Added two bags of broccoli florets, then filled it with water so as to just cover the veggies.<br />
Added a half a tub of miso, (I chose the red kind, but have NO idea what the differences are), then ended up adding the entire tub of miso because it was still a little watery and tasteless. And YES, I added lots of salt and pepper, but at some point you have to stop, right?!<br />
I continued heating up the whole pot until the broccoli was soft, then blended all the ingredients together into a puree. <br />
At that point, I threw in a couple of dashes of crushed red chili peppers and a couple of glugs of sesame oil, lord knows why, I was grabbin' at straws!<br />
<br />
The end result? Very average.<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div>Help me, people! Was it just a matter of adding less water? I was told you can't add chicken broth when you're using miso because they don't get along, so what's up? Please send me any and all helpful hints, recipes, beat-downs, I can take it.<br />
<br />
Oh and by the way, the real kicker, if you'd like to come over and have a taste for yourselves, I have a SHIT TON of it in my fridge! Cue music, "I'm a loser baby..."One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com3tag:blogger.com,1999:blog-640865748949242790.post-43430111510474710032011-02-20T22:45:00.000-08:002011-02-23T09:59:45.307-08:00Don't be a CHICKEN SH*T!Up until recently, not only did I have ZERO idea how to roast a chicken, but the simple act of cooking a whole chicken essentially freaked me out, intimidated me into a state of cooking paralysis. My fears ranged from undercooking to overcooking, carving to cleaning, widespread Salmonella, and, not the very least, having it taste just god awful.<br />
<br />
People, listen up. Are you listening? THIS IS SOOOOOOOO EASY and delicious!!!<br />
<br />
So delicious, in fact, that I don't even have any "after" pictures from the other night because we were so voracious when the chicken came out of the oven. The smell had enveloped the house and intoxicated us, so we ate... I completely forgot to photograph the cooked bird. (my apologies) <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/-En86y21f8tM/TWIEo1krleI/AAAAAAAAADo/xlAhgayW0fg/s1600/P1040082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="http://2.bp.blogspot.com/-En86y21f8tM/TWIEo1krleI/AAAAAAAAADo/xlAhgayW0fg/s400/P1040082.JPG" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Henry patiently waits</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> </tbody></table>My dear friend, Amy, has held my hand through this recipe of hers many times, because I'm so mental about it. I call her every time to practice a verbal dry-run, and she listens <i>every</i> time, no judgement. She's a good friend.<br />
<br />
Preheat oven to 375 or 400 degrees, depending on your oven, and how fast you want to cook your chicken.<br />
This is a 5 pound organic chicken, and I cooked it for about an hour and fifteen minutes.<br />
<br />
Rinse chicken and pat dry. Palm some kosher salt inside the chicken cavity, shove a couple/few stems of rosemary and thyme inside as well. Rub some extra virgin olive oil on the outside of chicken, along with kosher salt and pepper, and place it breast side down in a baking dish/pyrex. Meanwhile...<br />
<br />
Boil a big pot of water and put the quartered potatoes in, (these are organic golden potatoes, but you can use any kind), also toss about 6, 7, or 12! cloves of garlic in the water, skins on, and a whole lemon. Once the potatoes are easily pierced with a fork, drain the water. (This usually takes about 5 minutes or so.) Take the lemon in a set of tongs ('cause she's hot!) and pierce it so the juices shpritz out, then quickly shove the spraying lemon into the bird, and put the garlic cloves inside the cavity as well. Surround the bird with the potatoes in a couple glugs of olive oil, kosher salt, pepper, and, if I have it, I sprinkle them in dill.<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here she is "before:"</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9z_5aa4SMT4/TWGldo-VZBI/AAAAAAAAADk/0FavmqRwIHc/s1600/P1040081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="http://3.bp.blogspot.com/-9z_5aa4SMT4/TWGldo-VZBI/AAAAAAAAADk/0FavmqRwIHc/s400/P1040081.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HA! I fear thee no longer!<br />
<br />
</td></tr>
</tbody></table>And you're DONE! Put 'er in the oven, and visit 'er in an hour. At that time, cut into the skin, look at the meat, and if the juices run clear, it's time to eat. I usually put it in for another 15 minutes, just to be sure. Momma's still a little paranoid.<br />
<br />
Hey listen, it occurs to me that I could be alone here, and everyone's roasting chickens right and left, but just in case, and to make my little inner-Oprah proud, if I can help just <i>one</i> person with this post, it will have been worth it. I'm a giver.<br />
<br />
<span class="Apple-style-span" style="color: red;">Late Addition: My friend, Blythe, commented that she puts her chicken in breast side up, so I consulted the Queen, Alice Waters. Here's what she writes, and I will definitely be trying this technique next time. Thanks Blythe! </span><br />
<span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Put chicken in breast side up; and roast for 20 minutes, then turn the chicken breast side down. Turning the chicken helps it cook evenly by circulating the juices and fat throughout the bird and allows the skin to brown and crisp all over. After another 20 minutes turn the chicken breast side up again and roast until done.</span></span></span><br />
<span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: red; font-family: Times;">Anyone else? How do you put your chicken in the oven? Do tell.</span></span></span></span>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com3tag:blogger.com,1999:blog-640865748949242790.post-71184530617469223182011-02-06T16:03:00.000-08:002011-02-06T18:53:11.319-08:00Hungry For Something NEW-ish<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8sSOdP7CI/AAAAAAAAADc/XkqSWSU-9J0/s1600/P1040024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8sSOdP7CI/AAAAAAAAADc/XkqSWSU-9J0/s400/P1040024.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Creation</td></tr>
</tbody></table> This isn't exactly a "recipe," as it were, but I feel like it qualifies as a.) a great idea, b.) something I created, and c.) something I was HUNGRY FOR. So there! If you remember, I'm not shopping for myself for one year, (3 months to go, but who's counting!!?), and so I've had to get creative. <br />
There's this great jewelry store here in Los Angeles on Larchmont called Sonya Ooten, <a href="http://www.sonyaooten.com/">http://www.sonyaooten.com/</a>. Sonya's a lovely lady, and a wonderful designer with innovative, modern, edgy ideas, coupled with class and elegance. Needless to say, the necklace I was slobbering over was a.) out of my price range, (even if I <i>were</i> shopping), and b.) have I mentioned I'm not shopping? Shit. It was this gorgeous, flat, oval-shaped piece, filled with pave, champagne diamonds, looked kind of vintage, and sat perfectly just below the 'ole clavicle. (Yes, I tried it on, and yes, I'm dumb.) I couldn't stop thinking about it. I visited it from time to time, would try 'er on, even introduced 'er to my mother! It was getting bad. Wait, see for yourself:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8zxlCFrQI/AAAAAAAAADg/e8fvEpR5YrA/s1600/diamond+disc+necklace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8zxlCFrQI/AAAAAAAAADg/e8fvEpR5YrA/s320/diamond+disc+necklace.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Obsession</td></tr>
</tbody></table><br />
Oy, this was a difficult one. "How many days exactly until May 1st?" Should I start putting the 2 grand away now?" This kind of thinking was not helping me. For the most part, I don't go into stores these days, it's just too tempting, (note earlier reaction to diamond necklace), but I had to pick up a repair from Sonya, and, well, I'm only human. Then I remembered, I have this vintage pin that's kind of the same shape as this necklace, and who wears pins? This particular pin stays pinned to a jacket I ALSO never wear. So Sonya took the pin-back off, ordered this perfect, vintage, silver chain, and attached it to the piece. (Some of you out there, no doubt, can attach your own chain, cutting out the middle-woman, but I'm just not that handy.)<br />
I am THRILLED with my new invention, I wear it all the time, people compliment me on it whenever I wear it, and even my son says, "Put this on." Okay, so it's not the mouth-watering Sonya Ooten necklace, but it's doin' the trick, and I think it's quite the little show-stopper, if I do say so myself. (Thanks for the inspiration, Sonya!) <br />
Just a little idea that you too can add to your very own jewelry collection. Look around in your drawers, (or on jackets), for pins you never wear, and turn them into necklaces. <br />
You're welcome!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8sKG5COYI/AAAAAAAAADY/nZKWPlIHKQs/s1600/P1040023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_lIzKpL341Rc/TU8sKG5COYI/AAAAAAAAADY/nZKWPlIHKQs/s400/P1040023.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happiness is, getting a new accessory</td></tr>
</tbody></table>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com2tag:blogger.com,1999:blog-640865748949242790.post-14647911101676741972011-01-17T09:27:00.000-08:002011-01-17T20:43:40.370-08:00Orecchiette w/Sausage, Kale & Beans, Oh My!<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm SO glad we had company last night with our good friends and family, as opposed to watching the insufferable Golden Globe awards, (which I did so later on, and even with the fast forward button it was never-ending!) When will I learn? Well, what I DID learn was how to make a terrific pasta dish. My girlfriend/neighbor, Alex, passed her leftovers along to me in a little tupperware bowl last week, just enough for all of us to have a taste, which left us desperately wanting more, so I asked her to pass along the recipe.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I don't have any pictures yet because our resident photographer last night, Tait, was using this thing called </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FILM</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. That's right, that archaic novelty, 35mm film, which you can't download immediately into your computer, imagine that! I hadn't heard this in a long time, "We have to finish this role so we can develop our Mexico pictures." Adorable. Maybe we'll see them someday...</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I doubled this recipe, and almost mistakenly TRIPLED it because I always get nervous I won't have enough, and the people will go hungry. Must be the oppressed Jew in me... There was PLENTY for 8 adults, with leftovers to boot; also, I like a lot of kale, so I added a little more than this, maybe an additional 1/2 a bunch.)</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="font-family: Times;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bunch kale, stemmed, leaves chopped<br style="line-height: 17px;" />3 tbls evoo<br style="line-height: 17px;" />1 onion chopped<br style="line-height: 17px;" />3 garlic cloves, minced<br style="line-height: 17px;" />1 lb sweet italian sausage, casings removed & meat crumbled<br style="line-height: 17px;" />1/2 c. dry white wine<br style="line-height: 17px;" />1 lb orecchiette<br style="line-height: 17px;" />1 (16 oz ) can cannellini beans, drain and rinsed<br style="line-height: 17px;" />1 c. grated parm<br style="line-height: 17px;" /><br style="line-height: 17px;" />1. start the water for the pasta<br style="line-height: 17px;" /><br style="line-height: 17px;" />2. combine kale and 2 cups water in large microwavable bowl, cover, and microwave til leaves are tender... the recipe called for 8 mins, but mine only took about 4 - I also didn't want it yucky looking and too wilted. after cooked, drain in strainer and press to remove excess water.<br style="line-height: 17px;" /><br style="line-height: 17px;" />3. heat 1 tbls oil in large skillet over med-high heat, cook onion until soft, add garlic, cook for another 30 seconds, add sausage until no longer pink, add wine and cook until reduced by 1/2, 2-3 mins.<br style="line-height: 17px;" /><br style="line-height: 17px;" />4. meanwhile, cook the orecchiette until al dente in salted water, save 1 cup of pasta water, drain the pasta, stir in w/sausage mixture, kale, beans and reserved cooking water and simmer until ingredients are heated through, toss w/some olive oil and parm, salt and pepper to taste and serve.</span></span><br />
<span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div></div></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">****NEW ADDITION TO THIS POST:</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As promised, here are the pics from Tait, quite timely may I say. Who knew <i>FILM</i> could be developed so quickly?! </span><br />
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</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_lIzKpL341Rc/TTT8DdnzCiI/AAAAAAAAAC8/wYLFeQHKHi0/s1600/00000007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_lIzKpL341Rc/TTT8DdnzCiI/AAAAAAAAAC8/wYLFeQHKHi0/s400/00000007.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christine and I marveling at the toasting pignoli nuts, while I stir the onions. <br />
That's right, doin' two things in the kitchen at once!<br />
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</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_lIzKpL341Rc/TTT8MKaSGJI/AAAAAAAAADE/5syb1j3_cXY/s1600/00000009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/_lIzKpL341Rc/TTT8MKaSGJI/AAAAAAAAADE/5syb1j3_cXY/s400/00000009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian pork sausage, out of it's casing. That's my step-son, Lucas. <br />
He's always a GREAT help in the kitchen.<br />
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</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_lIzKpL341Rc/TTUZTFn_kEI/AAAAAAAAADQ/-5OM8a4QqbM/s1600/00000005-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_lIzKpL341Rc/TTUZTFn_kEI/AAAAAAAAADQ/-5OM8a4QqbM/s400/00000005-1.jpg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hubby, Jere, sportin' a sweet 'stache.<br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_lIzKpL341Rc/TTT8QRpbkMI/AAAAAAAAADI/ipTHFRvYFvM/s1600/00000025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/_lIzKpL341Rc/TTT8QRpbkMI/AAAAAAAAADI/ipTHFRvYFvM/s400/00000025.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A crocodile from Tait and Christine's trip to Mexico.<br />
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</tbody></table></div><div><span class="Apple-style-span" style="color: #2a2a2a;"> </span></div><div><span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This dish is super easy, everyone loved it, the kids, and even Gillian, our vegetarian, picked around the sausage because it was so inviting. I used a brown rice pasta for a bit of an added health option, and it was still really good. We served it with a simple salad, (thanks Lucas), delicious garlic bread, (thanks Christine and Tait), and finished it off with a delightful selection of sorbets, (thanks Ronobir, Yuka and Kai). The perfect night, sans Golden Globes, avec friends, baby, toddler, and babies to come...(you know who you are).</span></span></div><div><span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com4tag:blogger.com,1999:blog-640865748949242790.post-76713072171885300892010-12-29T22:39:00.000-08:002010-12-30T17:05:46.049-08:00Another Mouth to Feed<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Welcome home (sort of) Bode Burns</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_lIzKpL341Rc/TRwnGn9X7BI/AAAAAAAAACw/QNmB1y-HaHU/s1600/P1030730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_lIzKpL341Rc/TRwnGn9X7BI/AAAAAAAAACw/QNmB1y-HaHU/s400/P1030730.JPG" width="395" /></a></div>Okay, so when your husband comes home and says, "Let's get a dog," and he's THIS cute, and so is your husband, AND you have a 2 1/2 year old son, try your very hardest to look past the puppy's droopy eyes, the extra skin, the mammoth paws, and the puppy breath. The shit is HARD. There ain't two ways around it. The feeding is the least of our responsibilities, and frankly, my main squeeze is doing most of the dirty work, but, and there's a HUGE but...when said hubby is employed out of the state, even worse, in HAWAII, that's when the hard work and regret sets in. Well, work is work, so my man packed up his surf board and headed off for an 8 day job in Oahu, working 2, surfing 6. Now, I know these are first world problems, but I had family visiting, no preschool for Henry, our nanny on vacation, pink eye on the kid, and a 3 month old puppy. As my people say, "oy vey." At one point, on the phone with Jere in Hawaii, in the midst of bathing, chasing, and feeding in the evening, he says to his bartender, "Could I get another chunk of pineapple, please?" Really? Needless to say, when my tanned, rested hubby came home and picked up mucho household slack, for a full day at least, I was haggard. In my kooky stupor, I could have sworn I heard him sigh deeply when having to take Bode for a walk in the rain. I figured, here's my opening:<br />
<br />
<div style="text-align: center;"><i>Int. Kitchen. Day. </i></div><div style="text-align: center;"><b>Me</b></div><div style="text-align: center;">Honey, are you regretting this decision?</div><div style="text-align: center;"><b>Hubby</b></div><div style="text-align: center;">What decision?</div><div style="text-align: center;"><b>Me</b></div><div style="text-align: center;">Oh, I thought you were really frustrated with Bode, and if you are...</div><div style="text-align: center;"><b>Hubby</b></div><div style="text-align: center;">What are you talking about?</div><div style="text-align: center;"><b>Me</b></div><div style="text-align: center;">I don't know, if you think we got a dog too soon...</div><div style="text-align: center;"><b>Hubby</b></div><div style="text-align: center;">Yeah?</div><div style="text-align: center;"><b>Me</b></div><div style="text-align: center;">Well, there are ways to rectify the situation if we maybe jumped the gun, with Henry being so young and all...</div><div style="text-align: center;"><b>Hubby</b></div><div style="text-align: center;">(Long pause) Are you asking me if I could get rid of a member of our family?!</div><div style="text-align: center;"><b>Me</b><br />
What? No, no way, I just thought... Never mind. Me too, ME TOO! Bode and Henry are totally brothers!</div><br />
Listen, I'm embarrassed I could have such thoughts. I consider myself an extreme dog-loving person. A person who has lived with many dogs, and lost them all eventually, obviously, and I wouldn't trade those relationships for anything. But in a moment when your house feels like it's swallowing you whole, you're slipping in dog pee every five minutes, and all you want is to be alone with your son, bathing him, all eyes on him, you kind of lose your mind. At least I did.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Right now Bode is lying on my lap, dreaming of chasing something, and it feels amazing. I know my son and he will have an incredible relationship for a good, long time, and yes, so will Bode and I. Like Jere said, a member of our family.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_lIzKpL341Rc/TRw03hbRR2I/AAAAAAAAAC4/0l857KSERE8/s1600/P1030871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_lIzKpL341Rc/TRw03hbRR2I/AAAAAAAAAC4/0l857KSERE8/s400/P1030871.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My rain-loving boys</td></tr>
</tbody></table>One Hungry Mutha!http://www.blogger.com/profile/11301647981851495086noreply@blogger.com5