tag:blogger.com,1999:blog-81741800929852149122024-03-13T13:49:26.404-04:00A Culinary Venture...(Not a Domestic Goddess)Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-8174180092985214912.post-55513306405144263002013-10-19T14:34:00.000-04:002013-10-19T14:34:07.098-04:00Melaney's French Dip<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Cambria;"><strong><var id="yiv0712981197yui-ie-cursor"></var></strong></span></span>What cookin'?</div>
<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
My friend Melaney sent me this recipe last week. I was already prepped for making BBQ short ribs in the slow cooker, so I set the recipe aside for this weekend. I just got home from Wegmans and it's simmering now. Within an hour my house is gonna smell soooo goood.</div>
<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
Here it is, exactly as she sent it to me. I used top steak instead of chuck roast. </div>
<span style="font-family: Helvetica; font-size: large;">
</span><br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9325" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9324"><span id="yui_3_7_2_1_1382194024675_9323" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9322" style="font-family: Cambria;">2 cups water</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9321" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9320"><span id="yui_3_7_2_1_1382194024675_9319" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9318" style="font-family: Cambria;">½ cup soy sauce</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-size: small;"><span style="font-family: Cambria;">4 whole peppercorns</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9352" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9351"><span id="yui_3_7_2_1_1382194024675_9350" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9349" style="font-family: Cambria;">1 tsp. dried rosemary</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9348" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9347"><span id="yui_3_7_2_1_1382194024675_9346" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9345" style="font-family: Cambria;">1 tsp. dried thyme</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9246" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9344"><span id="yui_3_7_2_1_1382194024675_9343" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9342" style="font-family: Cambria;">1 bay leaf</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9341" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9340"><span id="yui_3_7_2_1_1382194024675_9339" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9338" style="font-family: Cambria;">1 tsp. garlic powder or one minced garlic
clove</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9337" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9336"><span id="yui_3_7_2_1_1382194024675_9335" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9334" style="font-family: Cambria;">3 lbs boneless beef chuck roast, trimmed of all
fat.</span></span></b></div>
<br />
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9332" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9331"><span id="yui_3_7_2_1_1382194024675_9330" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9329" style="font-family: Cambria;">Combine water, soy sauce, peppercorns, rosemary, thyme and garlic
in a slow cooker, stirring until well blended.<span> </span>Place roast in
crockpot and cover.</span></span></b></div>
<br />
<div class="yiv0712981197MsoNormal" id="yui_3_7_2_1_1382194024675_9317" style="margin: 0in 0in 0pt;">
<b id="yui_3_7_2_1_1382194024675_9328"><span id="yui_3_7_2_1_1382194024675_9327" style="font-size: small;"><span id="yui_3_7_2_1_1382194024675_9326" style="font-family: Cambria;">Cook on high for 5-6 hours or until beef is tender.<span>
</span>Remove meat from broth and shred with a fork.<span> </span>Serve beef on
rolls.<span> </span>Pour broth in small bowls for dipping.<span> </span>Good
topped with Swiss cheese or sautéed onions, peppers or both. </span></span></b></div>
Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-47461342326071234352013-09-28T13:28:00.000-04:002013-09-28T13:29:06.723-04:00Another dinner party![placeholder]<br />
<br />
Late 2012<br />
<br />
pork tenderloin dish<br />
gougeresElizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-87390210857975527482013-09-28T13:21:00.000-04:002013-09-28T13:21:48.942-04:00Crockpot Bean soup a la Mark BittmanWhoops, this is still empty. Come back later... Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-29729041050175504502013-09-28T13:15:00.002-04:002013-09-28T13:37:43.215-04:00Perfect Pot Roast<span style="font-family: inherit;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 onion, sliced<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/4 cup all-purpose flour<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 (2 1/2 pound) boneless beef chuck roast<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 pinch salt and ground black pepper to taste<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 package dry beef gravy mix<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 package ranch dressing mix<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 package dry Italian-style salad dressing mix<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/2 cup water, or as needed<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">5 whole peeled carrots (optional)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Directions<o:p></o:p></span></b></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1.Spray the inside of a slow cooker with cooking spray.
Spread the onion slices out into the bottom of the cooker.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2.Spread the flour out onto a work surface. Sprinkle the
chuck roast with salt and black pepper, and roll the roast in the flour to coat
all sides. Using the edge of a small, sturdy plate, pound the flour into the
meat. Place the floured roast into the cooker on top of the onions. Whisk
together beef gravy mix, ranch dressing mix, and Italian dressing mix in a
bowl, and whisk the mixes with water until smooth. Pour over the chuck roast.
Distribute carrots around the meat.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">3.Cover the cooker, set to Low, and cook until the roast is
tender and the gravy has thickened, about 8 hours.</span></div>
<span style="font-family: inherit;">
</span>Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-86321736606929381362013-09-28T07:37:00.003-04:002013-09-28T13:17:56.010-04:00Peanut Butter Noodles<span style="font-family: inherit;">
</span>This came from allrecipes.com. <br />
<br />
<strong>Ingredients</strong><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">8 ounces spaghetti (next time I will use udon noodles)</span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 bunch green onions, sliced (white parts only)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">2 tablespoons sesame oil<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 teaspoon minced fresh ginger root (I used ginger paste)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/3 cup peanut butter<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/4 cup soy sauce<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/4 cup hot water<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 tablespoon cider vinegar<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1 teaspoon white sugar<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/4 teaspoon crushed red pepper flakes</span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: inherit;"> </span></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"><strong>Directions<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1.Cook pasta in a large pot of boiling water until done.
Drain.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">2. Combine oil and onions in a small skillet.
Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes.
</span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">3.Toss noodles with sauce.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">I threw some lightly salted peanuts on top of the pasta.</span></div>
<span style="font-family: inherit;">
Another recipe I found used chicken broth, chile paste, honey and garlic in the sauce mixture. I will add those the next time, they seem like a good addition.</span>Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-34682840215838800962013-09-28T07:22:00.003-04:002013-09-28T13:38:02.818-04:00Peach Blueberry Crisp<span style="font-family: inherit;">I made the below using a combination of two recipes. One of them had a really good peach filling/mixture (I added the blueberries, you don't need to have them) and the other had a much easier rendition of the topping. I made a few tiny changes and voila.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Preheat the oven to 350 degrees F. </span><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">For the filling: <span style="mso-spacerun: yes;"> </span></b>Toss the peaches in a large bowl with the
zest and lemon juice. Add the rest of the ingredients and stir to combine. </span></div>
<span style="font-family: inherit;">4-5 fresh
peaches, pitted and cut into chunks</span><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1 lemon,
zested and juiced <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">3
tablespoons all-purpose flour <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/4 cup
tightly packed brown sugar <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">2
tablespoons sugar <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/2 teaspoon
vanilla extract <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Fresh blueberries
to taste (1/2 cup or more)<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Pinch kosher
salt <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">For the topping: </b>Mix
flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter
or fork until evenly crumbled. Fold the rolled oats into flour mixture; sprinkle
and press topping into peaches.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<span style="font-family: inherit;">1/2 cup all-purpose
flour<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/2 cup brown
sugar<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/2 cup cold
butter<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1 teaspoon ground
cinnamon<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/4 teaspoon
salt<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1 cup rolled
oats</span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><span style="font-family: inherit;">Directions<o:p></o:p></span></strong></div>
<span style="font-family: inherit;">1.Arrange peach mixture evenly in an baking dish (I used a
12 inch oval).</span><br />
<o:p><span style="font-family: inherit;"></span></o:p><br />
<span style="font-family: inherit;">2. <span style="mso-spacerun: yes;"> </span>Sprinkle and press
topping into peaches.<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">3.Bake in the preheated oven until topping is lightly
browned, about 30 minutes.</span><br />
<br />Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-42727406384588647662013-07-24T07:35:00.001-04:002013-09-28T13:19:38.570-04:00International Potluck Day - more Mac and Cheese (baked)<span style="font-family: inherit;">When was the last time you made mac and cheese from scratch twice in one week? This is a first for me. I rarely make it, ever. The crockpot mac and cheese was fantastic and I would have made it again for the potluck lunch but my crockpot still had mac and cheese in it. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">In reference to the title, at work, we have an annual International Potluck Day in which each person makes something from their country and shares it. Everyone looks forward to this day each year. The food is amazing. Inevitably one wag brings in a platter of McDonald's hamburgers. I opted to make the mac and cheese this year. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Here is the recipe which I cobbled together from two recipes:</span><br />
<span style="font-family: inherit;"></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Mac and cheese:<o:p></o:p></span></b><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>16 oz (one box) uncooked elbow macaroni<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>4 tablespoons butter</span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>About 12-14 oz grated sharp cheddar cheese<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>2 eggs, beaten <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1/2 cup sour cream<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1 (10 3/4 ounce) can condensed cheddar cheese
soup <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1 cup whole milk <o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>One tablespoon dry mustard<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1/2 teaspoon black pepper</span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1/2 teaspoon salt<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: inherit;"> </span></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Topping:<o:p></o:p></span></b></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>3 tablespoons butter<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>1 cup bread crumbs<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: inherit;"> </span></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Preheat oven
to 350 degrees F.<o:p></o:p></span></div>
<o:p><span style="font-family: inherit;"> </span></o:p><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Directions:<o:p></o:p></span></b></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Boil the macaroni until al dente, drain.</span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>In a medium saucepan, melt the butter and mix in
the grated cheese. Stir until the cheese melts.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Add the eggs, sour cream, soup, salt, milk,
mustard and pepper and stir well.<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Fold the macaroni into the mix and pour into a
large casserole dish. Top with remaining cheese.<span style="mso-spacerun: yes;"> </span>I forgot to set aside some grated cheddar cheese
to put on the mixture but I had leftover grated gruyere cheese.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Melt the butter in a saute pan and toss the
bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30
minutes. Remove from oven.<o:p></o:p></span></div>
Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-30003845496714920562013-07-23T08:13:00.001-04:002013-09-28T13:20:13.137-04:00Chicken Salad with cherries and almonds (AKA the lightbulb came on about organization)Good morning<br />
<br />
In the quest to become more organized while cooking, and, not waste as much food, I had the brilliant idea this weekend that when I bought foods that lent themselves to the sous-chef treatment, I would pre-prep them the minute I got home and put them in containers. <br />
<br />
I have been so much better in the past year about buying non-processed foods. I wasn't all that bad before. For instance, I almost never would buy frozen packaged foods, but, I did buy more boxed food than I do these days. I still buy canned foods but I figure those have minimal processing especially if you label read. <br />
<br />
However, buying fresh means you gotta start eating them right away. And not lose interest in them. My theory is that I'd buy all this good stuff, but since my food planning is non-existent - primarily "last minute" ideas, I'd open the fridge, see everything still in wrapping (like celery, cauliflower, rotisserie chicken) and pass it over in favor of something easy.<br />
<br />
So, tada. My Sunday afternoon, after a lovely brunch with friends, consisted of food shopping and when I got home, a glass of chardonnay and some food prep. In addition to making my crock pot mac and cheese (posted yesterday) I also chopped and bagged the celery, chopped and stored the fresh mango, and shredded the rotisserie chicken. All in containers, waiting to be used.<br />
<br />
And just now, moments ago, I decided to make easy chicken salad for a sandwich at lunch. Pulled out the chicken, ready to go. Pulled out the celery, ready to go. I buy dried cherries like they are going out of style, and I always have almonds and walnuts handy. The almonds are toasting. <br />
<br />
A little fresh lemon, some mayonnaise (not from scratch, that will be another time), and it's all tossed together. I'm hoping this organization will pay off - I hate wasting food. <br />
<br />
Recipe:<br />
<br />
Rotisserie chicken, shredded<br />
Chopped celery (as much or little as you like)<br />
Handful of dried cherries<br />
Toasted Almonds<br />
Mayo<br />
Lemon juice<br />
Salt<br />
Pepper<br />
<br />
Toss it all together. I imagine some onion would have been good, too.<br />
<br />
For contrast, here was one item from the fantastic Sunday brunch at Orso:<br />
<br />
Bacon Sticky Buns!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2lP08boczxw/Ue5zOWszZsI/AAAAAAAAAdw/mQXvucTsxlk/s1600/IMG_1793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-2lP08boczxw/Ue5zOWszZsI/AAAAAAAAAdw/mQXvucTsxlk/s640/IMG_1793.JPG" width="640" /></a></div>
Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-82820399662777579122013-07-22T06:58:00.001-04:002013-09-28T13:20:48.237-04:00Crock Pot Mac and Cheese<span class="ingredient"><span class="amount"><span class="value">Warning - this is not low fat. It is however sinfully good.</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value"></span></span></span><br />
<span class="instructions" itemprop="recipeInstructions">
<strong>Ingredients:</strong></span><br />
<span class="instructions" itemprop="recipeInstructions"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups uncooked macaroni</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 tablespoonsbutter, cut into pieces </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 1/2 cups grated sharp cheese (I used gruyere, which probably isn't all that sharp)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs, beaten </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 cup sour cream</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 (10 3/4 ounce) can condensed cheddar cheese soup </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 teaspoon salt</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup whole milk</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 teaspoon dry mustard (what's with all the mac and cheese recipes that use dried mustard?)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Directions:<o:p></o:p></span></strong></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Boil the macaroni in a 2 quart saucepan
until tender. Drain and set aside.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a medium saucepan, mix butter and cheese. Stir until the
cheese melts. Gruyere will be very goopy. <o:p></o:p></span></div>
<span style="font-family: Calibri;">In a crock pot, combine the cheese/butter mixture and add the
eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">After all the above is combined, add drained macaroni and stir again.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook for 3 hours, stirring occasionally. I cooked it on low - second to highest setting.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> <span style="font-family: Calibri;">Soooo good but soooo bad for you.</span></div>
Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-77355418525063742182013-06-23T20:49:00.003-04:002013-09-28T13:22:35.986-04:00Marinara sauceToday was a big cooking day. <br />
<br />
Yesterday I went to the farmer's market and picked up a haul -and not just produce, either. After lunch with a friend, I bought some gourmet olive oil - from a store called "Ah Love Oil". It was blood orange infused and I was sold as soon as the assistant mentioned that she makes almond coffee cake using it.<br />
<br />
So this morning I made blueberry muffins from scratch using the blood orange olive oil and almond extract. They have a sugar/cinnamon/flour/butter crumb topping. I already posted this recipe.<br />
<br />
Lunch was:<br />
Salmon with a generous helping of olive oil, kosher salt, and pepper. In a baking pan, 30 minutes at 375.<br />
Corn on the cob, in tin foil, olive oil/salt/pepper and wrapped up. In oven next to baking pan.<br />
Lotta fresh squeezed lemon on the salmon when it came out.<br />
<br />
Now, I am making marinara sauce from those gorgeous tomatoes I bought yesterday. <br />
<br />
I cut them up while olive oil and a whole lotta garlic was simmering. A whole lotta means almost an entire small jar of the minced garlic in olive oil. <br />
<br />
I also threw in a handful of the sweet cherries I bought yesterday, also cut up, instead of any sugar. Douse it good with white wine. I think I used almost 3/4 of a cup. I just poured.<br />
<br />
So:<br />
<br />
Olive oil, a whole lotta garlic, white wine, tomatoes, and the sweet cherries and it's all simmering down. I should have bought some bread, I forgot. That would be great on crusty bread.<br />
<br />
MMMMMMElizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-72739288496093166992013-06-23T13:40:00.003-04:002013-09-28T13:23:17.798-04:00Blueberry muffins made with blood orange olive oil Trying to play catch up on this blog. It's futile, but I try.<br />
<br />
I made blueberry muffins this morning and used blood orange olive oil (instead of regular) and also almond extract. This recipe was fantastic. The crumb topping mix could almost be halved, though.<br />
<br />
<a href="http://allrecipes.com/recipe/to-die-for-blueberry-muffins/">http://allrecipes.com/recipe/to-die-for-blueberry-muffins/</a><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Muffins:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 1/2 cups all-purpose
flour</span></div>
<span style="font-family: Calibri;">3/4 cup white
sugar</span><br />
<span style="font-family: Calibri;">1/2 teaspoon
salt</span><br />
<span style="font-family: Calibri;">2 teaspoons baking
powder</span><br />
<span style="font-family: Calibri;">1/3 cup vegetable
oil</span><br />
<span style="font-family: Calibri;">1 egg</span><br />
<span style="font-family: Calibri;">1/3 cup milk</span><br />
<span style="font-family: Calibri;">1 cup fresh
blueberries</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Crumb topping:<o:p></o:p></span></b><br />
<span style="font-family: Calibri;">1/2 cup white
sugar</span><br />
<span style="font-family: Calibri;">1/3 cup all-purpose
flour</span><br />
<span style="font-family: Calibri;">1/4 cup butter,
cubed</span><br />
<span style="font-family: Calibri;">1 1/2
teaspoons ground cinnamon</span><br />
<br />
<strong>I used Blood Orange Olive Oil, and, added almost a teaspoon of almond extract.</strong><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Directions</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1.<span style="mso-spacerun: yes;"> </span>Preheat oven to 400 degrees F (200 degrees C).<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Grease muffin cups or line with muffin liners.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2.<span style="mso-spacerun: yes;"> </span>Combine 1 1/2 cups flour, 3/4 cup sugar, salt
and baking powder.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Mix
this with flour mixture.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Fold in blueberries.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Fill
muffin cups right to the top, and sprinkle with crumb topping mixture.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3.<span style="mso-spacerun: yes;"> </span>To Make Crumb Topping: Mix together 1/2 cup
sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Mix
with fork, and sprinkle over muffins before baking.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">4.<span style="mso-spacerun: yes;"> </span>Bake for 20 to 25 minutes in the preheated
oven, or until done.<span style="mso-spacerun: yes;"> </span></span></div>
Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-39044302239190633402013-06-23T13:34:00.001-04:002013-09-28T13:24:23.709-04:00He-man ChiliSo, I got this recipe from an internet forum and I can't name the person who posted it because he'd probably kill me. Especially since when I cooked it, I changed it. First, his recipe, next, what I did with it.<br />
<br />
His:<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">2 lbs
Ground Venison<br />
2 15 oz cans Diced Tomatoes<br />
2 medium Onions, chopped<br />
1 medium Green Pepper, chopped<br />
4 Garlic cloves, crushed<br />
1 tablespoon ground Cumin<br />
2 tablespoons Chili Powder<br />
1 tablespoon Pepper Sauce (I likeTabasco Chipolte)<br />
1 teaspoon Salt<br />
1 bayleaf<br />
1 finely minced Habanero<br />
I'll usually use beef stock as my liquid, but water with a bit of bullion in it
will suffice<br />
Saute onions and garlic in a pan over medium heat. Add ground venison and
brown. Add spices to mixture and transfer to crockpot. Place remaining
ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours.
Enjoy!</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Mine:</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Hamburger not venison</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Fire-roasted tomatoes</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">RED pepper. I hate green pepper. Blech.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">No pepper sauce</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">No habanero</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">I didn't need any liquid at all. I didn't drain the burger after I sauteed it all, though, and there was a lot of grease in it.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Crockpot was maybe 3 hours, tops.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">It could have used some beans. Heh. It was very good and one of the few times I actually did freeze some leftovers - and ate them the following week, too.</span><br />
<o:p><span style="font-family: Calibri;"></span></o:p><br />Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-37092761086483329862013-06-03T07:28:00.002-04:002013-09-28T13:25:40.466-04:00Santa Fe Chicken Chili (Gluten Free Goddess)Good morning! Long time no post. <br />
<br />
I don't have gluten issues, to my knowledge, but a coworker does and she raved about this to me. So, last week I decided to give it a try. It's very easy, and I wonder if it would be even easier if you baked the yam ahead of time - easier cutting. I liked it a lot and the yam is a nice touch. Don't forget to get FIRE ROASTED tomatoes, not regular diced tomatoes.<br />
<br />
I have to wonder though - isn't chili pretty much gluten free anyway?<br />
<br />
<a href="http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html">http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html</a><br />
<br />
Copied directly:<br />
<blockquote>
<div style="text-align: justify;">
You can easily make this recipe in your favorite slow cooker<img alt="" border="0" class=" hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl" height="1" src="http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B001I9R2HQ" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /> or <a href="http://www.amazon.com/Hamilton-Beach-33967-6-Quart-Programmable/dp/B001AO2PXK?ie=UTF8&tag=recipfromaglu-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span style="color: #7777a3;">Crock Pot</span></a><span style="color: #7777a3;"><img alt="" border="0" class=" hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl" height="1" src="http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B001AO2PXK" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /></span>, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.</div>
<div style="text-align: justify;">
<br /></div>
<b>Ingredients: </b></blockquote>
<blockquote>
1 tablespoon extra virgin olive oil<br />
1 medium sweet onion, diced<br />
4 cloves garlic, minced<br />
1/2-1 teaspoon ground cumin, to taste<br />
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste<br />
1 sweet potato, peeled, diced<br />
2 15-oz. cans pinto or white beans, rinsed, drained<br />
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes<img alt="" border="0" class=" hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl hukhjycpxtventwfasnl" height="1" src="http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=btl&camp=213689&creative=392969&o=1&a=B0012HEVKA" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" />, with juice<br />
8-oz. (1 cup) chopped roasted green chilies- mild or hot<br />
2 cups chicken broth, more if needed<br />
1 tablespoon balsamic or apple cider vinegar<br />
A small drizzle of agave<br />
2 heaping cups cooked chicken pieces- hand torn looks nice<br />
Juice of 1 lime, or to taste<br />
<br />
<div style="text-align: justify;">
<b>Instructions: </b></div>
</blockquote>
<blockquote>
<div style="text-align: justify;">
Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Warm through and serve when you are ready.</div>
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<br /></div>
<div style="text-align: justify;">
If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.</div>
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Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-3468048931126014922012-11-22T08:35:00.003-05:002013-09-28T13:26:24.217-04:00Peach Curry Glazed Pork ChopsHappy Thanksgiving!<br />
<br />
I did not make these for today, I made them last weekend. I'm only just now getting around to putting it online.<br />
<br />
In truth, once I made this dish, I was much more interested in the peach curry sauce than the pork chops. I plan to make this sauce/dressing a lot. It's amazing. <br />
<br />
<br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td valign="top" width="50%"><div style="margin: 0px 8px 0px 0px;">
1/2 cup sliced syrup-packed peaches,</div>
<div style="margin: 0px 8px 4px 0px;">
drained, syrup reserved</div>
<div style="margin: 0px 8px 4px 0px;">
3 tablespoons peach jam</div>
<div style="margin: 0px 8px 4px 0px;">
2 tablespoons Dijon mustard</div>
<div style="margin: 0px 8px 4px 0px;">
2 teaspoons curry powder</div>
</td><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 teaspoon honey</div>
<div style="margin: 0px 8px 4px 0px;">
1 tablespoon vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
4 boneless pork chops</div>
<div style="margin: 0px 8px 4px 0px;">
2 green onions, chopped</div>
<div style="margin: 0px 8px 4px 0px;">
2 tablespoons chopped fresh cilantro</div>
</td></tr>
</tbody></table>
<br />
<br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"></td><td style="padding-bottom: 8px;" valign="top">In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"></td><td style="padding-bottom: 8px;" valign="top">Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"></td><td style="padding-bottom: 8px;" valign="top">Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.</td></tr>
</tbody></table>
<br />
What I did:<br />
<br />
I left out the green onions, and while I had bought cilantro I completely forgot about it when it came time to eat. I used olive oil to get the pork chops started. I let them cook for 30 minutes on medium-low heat, covered.<br />
<br />
The sauce was absolutely the star of the show and I used it all week for salads. Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-52885098404982146752012-11-03T08:09:00.001-04:002013-09-28T13:27:21.405-04:00Kinda Sorta Tom Ka Gai<span style="font-family: inherit;">My friend Mellen emailed me this recipe and I made it last night. Sooo easy - hardly any chopping at all. Her recipe is first and I included my changes below it. It turned out really well and seems more like soup than a thick sauce. </span><br />
<span id="yui_3_7_2_29_1351943856063_486"><span id="yui_3_7_2_29_1351943856063_485"><span id="yui_3_7_2_29_1351943856063_484" style="font-family: inherit;"></span></span></span><br />
<span style="font-family: inherit;">1 poached chicken breast, shredded</span><br />
<span id="yui_3_7_2_29_1351943856063_483"><span style="font-family: inherit;">1/2 red bell pepper, slice</span><span id="yui_3_7_2_29_1351943856063_482"><span style="font-family: inherit;">d thin</span></span></span><br />
<span id="yui_3_7_2_29_1351943856063_481"><span style="font-family: inherit;">1 small onion, sliced thin</span></span><br />
<span id="yui_3_7_2_29_1351943856063_480"><span style="font-family: inherit;">1.5 cups chicken broth</span></span><br />
<span id="yui_3_7_2_29_1351943856063_479"><span style="font-family: inherit;">1 can (or a bit less) coconut milk (NOT the sweetened kind - made that mistake once!)</span></span><br />
<span id="yui_3_7_2_29_1351943856063_508"><span style="font-family: inherit;">1 stalk lemon grass, tender, chopped fine</span></span><br />
<span id="yui_3_7_2_29_1351943856063_507"><span style="font-family: inherit;">1 can Thai red curry (could use any kind)</span></span><br />
<span id="yui_3_7_2_29_1351943856063_506"><span style="font-family: inherit;">1Tablesp</span><span id="yui_3_7_2_29_1351943856063_505"><span style="font-family: inherit;">oon fish sauce</span></span></span><br />
<span id="yui_3_7_2_29_1351943856063_504"><span style="font-family: inherit;">1 Tabl</span><span id="yui_3_7_2_29_1351943856063_503"><span style="font-family: inherit;">espoon </span><span id="yui_3_7_2_29_1351943856063_502"><span style="font-family: inherit;">rice vinegar</span></span></span></span><br />
<span id="yui_3_7_2_29_1351943856063_501"><span style="font-family: inherit;">Juice of 1 lime</span></span><br />
<span id="yui_3_7_2_29_1351943856063_500"><span style="font-family: inherit;">Cilantro for garnish. Chopped peanuts if you like, too.<br /><br /><span id="yui_3_7_2_29_1351943856063_499">Saut<span id="yui_3_7_2_29_1351943856063_498">ée the onion and pepper, then dump everything in and stir it well and simmer for 1<span id="yui_3_7_2_29_1351943856063_497">/2 hour or so. Serve<span id="yui_3_7_2_29_1351943856063_496"> over rice or rice noodles.</span></span></span></span></span></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">What I changed:</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">I put three chicken breasts in a huge skillet with a fair bit of olive oil and steamed it in there for 30 minutes. I took them out and put them in a covered container. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">I used an entire red bell pepper.</span><br />
<span style="font-family: inherit;">I used maybe 2 cups of chicken broth.</span><br />
<span style="font-family: inherit;">I used half a small jar of Thai red curry paste.</span><br />
<span style="font-family: inherit;">I forgot to buy cilantro.</span><br />
<span style="font-family: inherit;">I remembered to buy peanuts but forgot to use them as a garnish.</span><br />
<span style="font-family: inherit;">I cut one breast into tiny pieces and threw it back in the soup mixture for the 30 minute simmer. It was lost in all that liquid, I could easily have used two or three breasts.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Excellent soup over rice. The only thing missing to make it actual Tom Ka Gai appears to be ginger. </span><br />
<br />Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com1tag:blogger.com,1999:blog-8174180092985214912.post-55909368003317056272012-04-25T21:04:00.000-04:002013-09-28T13:28:14.770-04:00Cuban Black Bean Stew (Martha Stewart)Martha Stewart helped me cook tonight - and bonus, this qualifies as vegan.<br />
<br />
This is fantastic! Do not forget the cider vinegar, it's vital. You can smell it a mile away. I didn't use oregano. I squeezed lime into my bowl of "stew", and crumbled lime tortilla chips on top. I intended to use avocados but the one I bought was too hard. There were no squishy ones, alas. Maybe by this wkd it will be ready to slice on top. <br />
<h2>
Ingredients</h2>
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first"> 1 1/2 cups long-grain white rice</li>
<li class="ingredient"> 1 tablespoon olive oil</li>
<li class="ingredient"> 1 medium red onion, chopped</li>
<li class="ingredient"> 1 garlic clove, minced</li>
<li class="ingredient"> 1 red bell pepper (ribs and seeds removed), chopped</li>
<li class="ingredient"> 2 cans (19 ounces each) black beans, rinsed and drained</li>
<li class="ingredient"> 1 can (14.5 ounces) vegetable broth</li>
<li class="ingredient"> 1 tablespoon cider vinegar</li>
<li class="ingredient"> 1/2 teaspoon dried oregano</li>
<li class="ingredient"> Coarse salt and ground pepper</li>
<li class="ingredient last"> Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes</li>
</ul>
</div>
<div class="recipe-section instructions">
<h2>
Directions</h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first"> Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.</li>
<li class="step last"> Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.</li>
</ol>
</div>
</div>
<br />
<a href="http://www.marthastewart.com/337366/cuban-black-bean-stew-with-rice">http://www.marthastewart.com/337366/cuban-black-bean-stew-with-rice</a>Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-59681369096958625322012-02-26T18:53:00.001-05:002012-04-14T16:41:33.007-04:00Easy PEAsy Risotto (Barefoot Contessa)I saw this on the Barefoot Contessa last week and had to make it. I haven't had risotto in ages. This recipe is as easy as it looks and it's just fantastic. You don't stand and stir it, you bake it in the oven. The final touch is a bag of frozen peas - yes, frozen. Not thawed.<br />
<br />
Ingredients<br />
<br />
* 1.5 cups Arborio rice<br />
* 5 cups simmering chicken stock, divided into four cups and one cup.<br />
* 1 cup freshly grated Parmesan cheese<br />
* 1/2 cup dry white wine<br />
* 3 tablespoons unsalted butter, diced<br />
* 2 teaspoons kosher salt (I only put in one teaspoon and felt it was pretty salty, so try using only one)<br />
* 1 teaspoon freshly ground black pepper<br />
* 1 cup frozen peas<br />
<br />
Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven. I used my Le Creuset. <br />
<br />
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. <br />
<br />
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy. <br />
<br />
Add the peas and stir until heated through.Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-42642891470489093242012-02-14T21:31:00.002-05:002012-04-14T16:40:16.773-04:00Chicken Tikka Masala[placeholder]Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-48416993409716609152012-02-14T21:30:00.002-05:002013-09-28T13:30:20.603-04:00Barefoot Contessa - my first recipe<strong></strong>This was sooooo easy, and so good. I'm now hooked on her show. <br />
<ul>
<li>3 tbsp olive oil</li>
<li>1 French Baguette, cut into cubes (I just used my fingers and pulled them apart)</li>
<li>coarse salt and freshly cracked black pepper</li>
<li>4 roma tomatoes, diced (I used tomatoes on the vine)</li>
<li>2 garlic cloves, minced (I always use the pre-minced ones, in olive oil)</li>
<li>large handful of fresh basil, roughly chopped (I bought an entire plant. Which died in my fridge afterwards).</li>
<li>1/2 cup freshly grated Parmesan cheese</li>
<li>1/2 cup fresh mozzarella cheese, grated (I forgot this)</li>
</ul>
<strong>1. </strong>Preheat the oven to 400 F and grease an oven dish. Heat oil in a large non-stick skillet, on medium high heat, and place in the cubed baguette pieces. Coat each cubed baguette with the oil and let it brown on all sides, season with salt and pepper.<br />
<strong>2. </strong>Stir in the diced roma tomatoes and the minced garlic. Let the tomatoes cook down for a good 3 minutes or so. Quickly add in the handful of roughly chopped fresh basil and stir in the freshly grated Parmesan cheese. Take the tomato and bread mixture off the heat and pour it into the prepared baking dish. Sprinkle the fresh mozzarella cheese and bake it in the oven for a good 20 minutes or until golden brown. <br />
<br />
I put the parm on just before it went into the oven, and no mozz.<br />
<br />
It was great out of the oven, reheating it not so much.<br />
<br />
This is more or less like lazy bruschetta.Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-66899385872860170652012-02-14T21:27:00.002-05:002012-02-14T21:27:21.090-05:00Split Pea Soup, from scratch[placeholder]Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-44906494109601090662012-02-11T18:36:00.000-05:002013-09-28T13:30:59.809-04:00Blueberry yam casseroleYou read it here first. Talk about an anti-oxidant, Vit A punch!<br />
<br />
It is still in the oven so I cannot say if it is a success.<br />
<br />
I found the recipe on the can of yams I bought around Thanksgiving. Very easy:<br />
<br />
Two cans of blueberry pie filling<br />
Can of yams<br />
Bake at 350 for 40-50 minutes<br />
Top with brown sugar and walnuts.<br />
<br />
However, I used "fresh frozen" blueberries, thawed, with 3/4 c of sugar, 3 T of cornstarch, 3 T of water, half T of lemon juice, 1/2 t each of cinnamon and nutmeg for the blueberries.<br />
<br />
Also, my two bags of brown sugar (unopened!) were rocks so I threw them out and luckily had tiny marshmallows in the pantry. Along with lots of walnuts.<br />
<br />
So, we shall see....Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-69630207476035037552012-02-11T18:32:00.000-05:002013-09-28T13:31:19.454-04:00Sauteed spinach or kaleWell hello there everyone<br />
<br />
I'm still alive, and still eating, but really, really lazy.<br />
<br />
I don't think 2012 will be the year for success (especially if the Mayans are correct) but I feel I should at least post some occasional new things here.<br />
<br />
I've recently started eating bagged greens, sauteed, once a week.<br />
<br />
Lots of olive oil, minced garlic, and an entire bag of either spinach or kale. It cooks wayyyyyy down and it's quite tasty and filling. However you will wake up at 6 AM totally ravenous!Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-73308407343479164272011-03-26T22:51:00.003-04:002013-09-28T13:32:13.828-04:00I'm baaaaaaaaaaaack! (Chicken Tagine with Apricots)I cooked a new recipe tonight! In fact, I had another bright idea that I hesitate to say out loud because of the debacle this "52 meals in one year" idea has turned out to be. What is this, three (four??) years in a row I've tried to actually cook 52 new things? The heck with a schedule of cooking once a week, I just wanna do this once, no matter what it takes - even if I have to cook 52 meals during the month of December!<br />
<br />
I really don't understand how Julie (of Julie and Julia fame) managed to cook EVERY THING in Julia Child's cookbook in one year. That was, what, over 500 recipes? She cooked something new every bloody night? Actually it would be roughly ten new things a week. Do the math! Three nights a week she made two new things? How much money did she spend on ingredients not to mention utensils? If she really did this, and wasn't fudging it, a hat tip to her. Not just any old hat, either. <br />
<br />
So, my new idea (loosely based on Julie and Julia):<br />
<br />
I am going to TRY (cough cough) to cook every recipe in David Lebovitz's book "The Sweet Life in Paris". I just finished reading it today (fantastic book), and while reading the stories I skimmed each recipe in the book. Many of them seem quite easy - a lot of ingredients, and in some cases perhaps time consuming, but easy nonetheless.<br />
<br />
The one I made tonight was Chicken Tagine with Apricots (and blanched almonds, and a whole lotta spices).<br />
<br />
The question remains: who will play David, and who will play me, in the movie? hahaha<br />
<br />
I will post the actual recipe here shortly.Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com0tag:blogger.com,1999:blog-8174180092985214912.post-65539677104995700672010-12-19T09:25:00.001-05:002013-09-28T13:33:26.009-04:00Vanilla. Roasted. Pears.This recipe came from Smitten Kitchen! I only used one pear and I didn't have any vanilla beans handy so I used bottled vanilla. I eyeballed her recipe and cut down the amounts, but not very precisely. Even if you don't like pears, this is sure to please. Drizzle the sauce over whipped cream.<br />
<br />
Here is her recipe:<br />
<br />
1/4 cup sugar<br />
<br />
1/2 vanilla bean<br />
1 1/2 pounds slightly-under-ripe, fragrant, medium pears, peeled if desired, halved though the stem and cored <br />
2 tablespoons lemon juice<br />
2 tablespoons water<br />
2 tablespoon unsalted butter<br />
<br />
Preheat oven to 375°F. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.<br />
<br />
Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit. Pour the water into the dish. Dot each pear with some butter.<br />
<br />
Roast the pears 30 minutes brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, 25 to 30 minutes longer (if the pears are small, test for doneness after 35 or 40 minutes of cooking; a paring knife poked into the thickest part of one should meet with no resistance).<br />
<br />
<br />
<br />
<br />
<a href="http://smittenkitchen.com/2009/12/vanilla-roasted-pears/">http://smittenkitchen.com/2009/12/vanilla-roasted-pears/</a>Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com1tag:blogger.com,1999:blog-8174180092985214912.post-68608090179880679512010-12-12T11:31:00.000-05:002010-12-12T11:31:01.302-05:00FailureTo anyone who may be reading... I am calling defeat for 2010. Conceding. Giving it up.<br />
<br />
As the name of my blog might hint, I am trying to cook 52 brand new meals in one year. One year - not every year, just one bloody year. Is that too hard? Apparently it is. I started this little endeavor in 2008 if memory serves, and each year I bump up against 20 and that is it. This year, I will hit twenty-six. So I guess that is progress. <br />
<br />
Please don't think that because I cannot do this, that I am a sylph-like rail, or that I have a whirlwind social life. Neither is the case. My excuse runs along the lines of "I don't plan very well, and I work just late enough that a grocery store run gets me home too late to actually feel like being creative." I think planning is the more important part because if I just planned something easy I'd be able to do it. Or maybe I am just lazy. That is probably it, actually. <br />
<br />
I started the year so well! I was just about on track until late April (suspiciously, the season when it's lighter later and things warm up...) and then I fell behind. And more behind. And then eye surgery. Then some travel. And more travel. Wah wah wah. <br />
<br />
So here it is, December. I have to write my Xmas cards, and go shopping, and do all those Xmasy things. And the page will turn, and it will be January 1, again, and I will try yet again to hit 52. Lest you think all is lost, there are some positives here. I eat better than I did 3 years ago - this entire year I have had Kraft Mac and Cheese TWICE only. Fresher foods, fewer searches for the can opener. Oh wait, did you think I didn't cook at all? No no no no no. I just gravitate to the same things - easy things I've picked up over the past few years... ah. Maybe this was worth it after all. <br />
<br />
Here are some photos of what I DID do this year. Enjoy.<br />
<br />
January: Nags Head<br />
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February: SNOW!<br />
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March: Florida with family (parents, brother, niece/nephew)<br />
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April: Meadowlark Gardens<br />
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May: Learning how to sail using the old screwdriver/card/wine glass technique. First and only lesson!<br />
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June: They call him the Rap, Rap, Rap, Rap, Raptor!<br />
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July: Swiss Bliss (also Italy). AKA Dad hikes hard-core trails in Switzerland 4 months after a broken hip. Mom poses at one of her favorite places on earth...<br />
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August: I got a really bad jellyfish sting, and it turned into cellulitis. It's too gross to show here, so, I will show you a photo of my new shoes instead.<br />
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September: Visitied Mom and Dad over Labor Day weekend. Kiddos are running across lawn.<br />
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October: Visited Big Sur/Monterey Peninsula, also, hiked Machu Picchu (two photos here).<br />
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November: Vienna <br />
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December: Nothing online yet! So here is a photo of us toasting Venice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4096/4939569192_ddbfc1f733_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://farm5.static.flickr.com/4096/4939569192_ddbfc1f733_z.jpg" /></a></div>Elizabethhttp://www.blogger.com/profile/09790643093613089654noreply@blogger.com4