tag:blogger.com,1999:blog-19628809974140955592024-03-18T21:58:31.838-07:00SOUP OF THE DAYLots of food stuff - And it's only occasionally soup.SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-1962880997414095559.post-4728252712686170312012-10-07T13:10:00.001-07:002012-10-07T13:10:46.071-07:00Canned Pizza<div class="separator" style="clear: both; text-align: center;">
Because sometimes, you just need some pizza! :)</div>
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I saw a commercial the other day for Grand's biscuits and they were saying that you could make pizza out of them. So, we tried it. And it wasn't half bad! </div>
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Make tomato sauce by crushing canned tomatoes and straining the liquid off, or simply using tomato paste is fine too, season with oregano, garlic (if you want) and salt & pepper. </div>
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Take biscuits out of the can and roll them out with a roller or flatten with hand. Drizzle oil around edges. Now, I baked them for about 10 min by themselves, just to firm the crust. Then took them out, topped with sauce, cheese and toppings then put back in the oven until they looked brown and done. Use broiler at the end for a minute if necessary. </div>
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Say you don't have any mozzarella cheese. No problem. A mix of shredded cheddar and parmesan works good too. Or, goat cheese. Or, colby. For those who like a more adult pizza, sprinkle on some blue! </div>
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And there you go. Canned pizza! </div>
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<br />SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-7553503138645262812012-05-22T10:59:00.003-07:002012-05-22T11:22:18.666-07:00Our 6.5 lb. Maine Lobster<div class="separator" style="clear: both; text-align: center;">
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Boy-O-Boy! Saigon City grocery in Westminister, CA. had some GIGANTIC Maine Lobsters this weekend! I never bother to buy the tasteless lobsters you normally find, but Maine lobster is a whole other ball game. This 6.5 lb. lobster was one of the <i>smallest</i> ones they had. I estimated most were between 7-10 lbs. No joke. </div>
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And this guy has been around for a while. How old do you think he is - 10 years old? 20? Look at his claws. Obviously one is much older than the other. And look at how worn down the old claw is - it's caveman looking! </div>
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And the old claw was NOT easy to break. Tried the rubber hammer first, it was a no go. Broke out the metal hammer, but it still took a lot of work to break the hard shell. I could probably crack a skull before we cracked that claw! </div>
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<b>Thick</b> shell!</div>
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<br />SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-34174035164306913082012-05-05T10:33:00.003-07:002012-05-05T10:33:55.366-07:00Blue Margaritas<br />
Happy Cinco de Mayo to our Mexican friends!<br />
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If you're going to have a margarita <a href="http://en.wikipedia.org/wiki/Cinco_de_Mayo">today</a>, might as well be a beautiful one :)<br />
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<b>BLUE MARGARITAS</b></div>
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<b>Ingredients</b></div>
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1 (10-ounce) can frozen margarita mix </div>
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3/4 cup tequila </div>
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1/4 cup blue curaƧao liqueur</div>
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2 tablespoons lime juice </div>
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<b>Preparation</b></div>
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Combine all ingredients in a blender. Fill with ice to 5-cup level, and process until smooth. Serve immediately.</div>
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<i>Thanks to Southern Living, June 2002</i><br />SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-20377764431239844862012-04-28T18:45:00.000-07:002012-04-28T18:45:12.138-07:00Saturday Morning Breakfast<br />
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We sat outside today, weather was beautiful. The usual iPad games were played while waiting for the food. The fence you can see in this picture has those gardenia flower vines growing on it, and the flowers were in bloom .... smelled out of this world good!</div>
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They only do breakfast at the <a href="http://goldentruffle.com/menu.html" target="_blank">Golden Truffle</a> once a month, on the last weekend of the month. And, it's gooooood! Their food is not the typical stuff, but still familiar and always gourmet. Crab or lobster Benedict, chicken livers and gravy on toast, huge English Breakfast platter, scalloped potatoes, fried chicken biscuit & gravy, tamales, chili omelette - all homemade. We just order all sorts of stuff and share. Today we ate too much though and all had to take a nap when we got home. It's nice to do that once in a while though. Just do .... nothing. </div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-84159164448544380292012-04-10T19:19:00.007-07:002012-04-16T12:12:34.057-07:00Ramp Shrimp Scampi & Trout Stuffed with Ramps and Bread<div style="text-align: center;"><span class="Apple-style-span" style="font-size:130%;">It's ramp season again! </span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Q: What are ramps? </div><div style="text-align: left;">A: They're sort of like an onion, sort of like garlic. Taste is similar to both the onion and garlic, but then again, not really. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Q: Where can I buy ramps?</div><div style="text-align: left;">A: From Doug. :) <a href="http://www.ebay.com/sch/camper750/m.html?item=130681442917&sspagename=STRK%3AMESELX%3AIT&_trksid=p3984.m1586.l2649&_trksid=p4340.l2562">He sometimes lists them here while in season</a>. Or you can e-mail <span class="Apple-style-span" style="font-family:georgia;">him at <span class="Apple-style-span" style="font-size:100%;">wrn453(at)aol.com</span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope that helps. :) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I get my ramps from a guy in Ohio. He picks them fresh each season, and ships them to me. This year I got my package in the mail with beautiful young and tender ramps, and the first dishes I made were Ramp Scampi, and Stuffed Trout. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKPXAYmUecSgMCU2gF4hvoAh3_VgUKrgMOW3CYzP3G1aYX4vjKeAp2e3EeU24ZkSCgkC9aXWwQpTGsEWN7L0s-p7fCa_IlYZ6RfuaNsQK21kYWgkL268Y09Bj44B9mI76ACs73kcfhbw/s1600/IMG_5038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKPXAYmUecSgMCU2gF4hvoAh3_VgUKrgMOW3CYzP3G1aYX4vjKeAp2e3EeU24ZkSCgkC9aXWwQpTGsEWN7L0s-p7fCa_IlYZ6RfuaNsQK21kYWgkL268Y09Bj44B9mI76ACs73kcfhbw/s400/IMG_5038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962791209915074" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkHhZI_UA8vkyBVRtnOmmrBKOWV-ao3Y2te1pUAtfWOIzqS9s1KcHmY6Qn4KYGCNhEnwjIj1kMdd_9JhUXd3BGekxDgYO8GaKF7FrRzzXvE8SjA9r8J2CNZ-JLPyOiEaKDW_lHNKW_kE/s1600/IMG_5043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkHhZI_UA8vkyBVRtnOmmrBKOWV-ao3Y2te1pUAtfWOIzqS9s1KcHmY6Qn4KYGCNhEnwjIj1kMdd_9JhUXd3BGekxDgYO8GaKF7FrRzzXvE8SjA9r8J2CNZ-JLPyOiEaKDW_lHNKW_kE/s400/IMG_5043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962781290559826" /></a><br /></div><div><br /></div><div><br /></div><div>For both dishes, the ramps are cleaned of course, then diced. Each dish was made for just 2 people, so adjust according to servings needed. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKbfekqsQTgUupDKoyWuQUsHDuZnADxZoLdKMDvLK1F8oFY4GYOFJfc7ESEW1H6Lzt53JC-6jKiloRLZtqR6bNfnsD_ITVSQDrtupK_7geIiqtcjxmIoL9FeqhPRdDn4f4lDoWrPrZns/s1600/IMG_5014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKbfekqsQTgUupDKoyWuQUsHDuZnADxZoLdKMDvLK1F8oFY4GYOFJfc7ESEW1H6Lzt53JC-6jKiloRLZtqR6bNfnsD_ITVSQDrtupK_7geIiqtcjxmIoL9FeqhPRdDn4f4lDoWrPrZns/s400/IMG_5014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962776159425154" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrLEQFhVW0pgpxX8cKJkl8LhJVnj_YlEfsBxDaovJp2xik7DTt_Tjuo5nrjc4MEtiQh1-J5tTW03VBTAP2K3bM1a2HfoomISf1GTKrQpWnHbhrzhpuY6F5Y5L2pEt7SmSUcnPvQMWCns/s1600/IMG_5015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrLEQFhVW0pgpxX8cKJkl8LhJVnj_YlEfsBxDaovJp2xik7DTt_Tjuo5nrjc4MEtiQh1-J5tTW03VBTAP2K3bM1a2HfoomISf1GTKrQpWnHbhrzhpuY6F5Y5L2pEt7SmSUcnPvQMWCns/s400/IMG_5015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962618222763650" /></a><br /></div><div>Do this first, then set aside:</div><div>For the trout stuffing, I simply sauteed 1/4 cup of ramps (mixed white & green parts) with 2 small stalks chopped celery in some butter & olive oil, and then added some cubed dry bread, about 2 cups, chicken broth added until right consistency for stuffing was achieved - not too dry, not too mushy - then salt, pepper, 1/2 tsp of poultry seasoning, pinch or two of dried thyme, and some parsley. Then it was put into a 350 oven for about 20 min to set up. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmxEdHQSoNEsXQlzev7kZdCJYxHBcJa0WcGXK2_xH1hXkpgrN9p4_vom58Tet7A71UXzEV_vJYaOVIyj1B4LZkgXKG5B1Xn6c5bgBe_twW6M5JH4LlaCXL4YpbEXK9fRUSEkMAxnn9Vw/s1600/IMG_5016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmxEdHQSoNEsXQlzev7kZdCJYxHBcJa0WcGXK2_xH1hXkpgrN9p4_vom58Tet7A71UXzEV_vJYaOVIyj1B4LZkgXKG5B1Xn6c5bgBe_twW6M5JH4LlaCXL4YpbEXK9fRUSEkMAxnn9Vw/s400/IMG_5016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962615364104962" /></a><br /></div><div>Then the trout, which I bought already cleaned, was simply stuffed with the stuffing. I then took 1 large egg, scrambled it, and poured it over the stuffing inside the two pieces of trout. This will help glue it together a little. Plus, egg is just good. Cooked in the oven at 450 for about 10 min.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcZ9M71y4RRySU-O3zpH0wt2xGakMAG-ez7vBMbdKCmNaDRV9nGTuX_WNDHWkzQpDyahpSw-YVmK0n9ck2t6TLx54kWyxzGraDc1Wv08nFHzQa5UWP_DxJef0r3R0MM_EVABf6ATDFeg/s1600/IMG_5024.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcZ9M71y4RRySU-O3zpH0wt2xGakMAG-ez7vBMbdKCmNaDRV9nGTuX_WNDHWkzQpDyahpSw-YVmK0n9ck2t6TLx54kWyxzGraDc1Wv08nFHzQa5UWP_DxJef0r3R0MM_EVABf6ATDFeg/s400/IMG_5024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962606794615954" /></a><br /></div><div>While the trout was cooking, I made the shrimp:</div><div>I sauteed 1 lb of shrimp in butter and a little olive oil, 2 diced garlic cloves, the diced ramps (about 1/4 cup) and salt & pepper. Once cooked through, I added 1/2 cup of white wine and 1/2 cup of chicken broth and continued to cook on medium until liquid was reduced by half. Adjusted salt & pepper to taste and a squeeze or two of lemon. If not garlicky enough for you at this point, you can add some more fresh chopped garlic to punch up the garlicky-ness. If you like spicy, some red pepper flakes are good in this too. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZ-h9AHWEfGy1_ZokO1PsJgFsinDgEWJdxj4BhJtXVMM8CjqXhtXuXp5J1Zr1ORh8l1V_yBNWyz5R-WQwxjAURu8eGFSmhpkjiIIqi-LFyvQ1EEVzWxoJHe0aARYNDpqCGqD-kcFo44M/s1600/IMG_5028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZ-h9AHWEfGy1_ZokO1PsJgFsinDgEWJdxj4BhJtXVMM8CjqXhtXuXp5J1Zr1ORh8l1V_yBNWyz5R-WQwxjAURu8eGFSmhpkjiIIqi-LFyvQ1EEVzWxoJHe0aARYNDpqCGqD-kcFo44M/s400/IMG_5028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962597958896034" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpw37n3pdGRV5Js9_3OdnssPIkFpq7xVI5FMm4vZScSuxjsPxjWKSPKGBsLIeAzvatoRTxcGpkPKgRka_bqSdv9QicPuW2-CqherJ0ksO3cSA_36oB4Sf0ArOLNAKvnYXcDD9ZhvhUuc/s1600/IMG_5035.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpw37n3pdGRV5Js9_3OdnssPIkFpq7xVI5FMm4vZScSuxjsPxjWKSPKGBsLIeAzvatoRTxcGpkPKgRka_bqSdv9QicPuW2-CqherJ0ksO3cSA_36oB4Sf0ArOLNAKvnYXcDD9ZhvhUuc/s400/IMG_5035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729962590609539954" /></a><br /></div><div><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-89120580735125469222012-02-14T10:31:00.000-08:002012-02-14T10:50:47.026-08:00A Different Kind Of Cheese Sandwich: Easy & Quick Parmesan & Cracked Black Pepper Spreadable Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICFjTOd_L3-vfSzkl6H1IcqBcwr63t0T_lFPyX6Di5w8LOh9_xGTs_7V5_p6wP_dqNgYIW_uzOK827PCkqMU1KQXF4I6MJzS4pAj5qnSxx9JX18PNG9-07mrqVkpYje-trS3yajNdP8M/s1600/P1010784.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICFjTOd_L3-vfSzkl6H1IcqBcwr63t0T_lFPyX6Di5w8LOh9_xGTs_7V5_p6wP_dqNgYIW_uzOK827PCkqMU1KQXF4I6MJzS4pAj5qnSxx9JX18PNG9-07mrqVkpYje-trS3yajNdP8M/s400/P1010784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709061135649987746" /></a><br /><div>Creamy, peppery, savory cheese - spread onto buttery crackers. Now that's MY kind of cheese sandwich! </div><div><br /></div><div>I once bought a cheese spread that I absolutely loved, and today I was craving it, so I made some (this is my homemade version of it). It's so easy, really fast, and definitely different from the classic cheese ball or spinach dip. As an appetizer, this cheese would go great on fresh crostini too! </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqtN48VeHO2W-6OSoKCysYpBLqaePwJRXBa4r2L5LVG-RLf_jW2JBuD_ak4v86srDL53Ux6q1pUs_wuYsuT0z3aZQFvra1GujoCcAtuqgdLPfs-CQStGp4zk8J1gLcC6IY8SVOipS_x4/s1600/P1010760.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqtN48VeHO2W-6OSoKCysYpBLqaePwJRXBa4r2L5LVG-RLf_jW2JBuD_ak4v86srDL53Ux6q1pUs_wuYsuT0z3aZQFvra1GujoCcAtuqgdLPfs-CQStGp4zk8J1gLcC6IY8SVOipS_x4/s400/P1010760.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709061121977258770" /></a><b>Ingredients:</b></div><div><br /></div><div><b>~ 8 ounces cream cheese</b>. Your choice of regular, reduced fat or fat free - they all work (regular tastes best though, of course).</div><div><b>~ 3/4 cup shredded parmesan cheese</b>. You can use expensive cheese if you want, or the less expensive commercial stuff works just fine too in something like this.</div><div>~ <b>1 Tbsp. coarse ground black pepper</b></div><div><b>~ 1/2 tsp. salt</b></div><div><br /></div><div> </div><div><b>Method:</b> Mix all together. :)</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik648lGLfc3mcse2NBg56sazjPAFblv5uelCPtzM9gb-QU-6gLNn0_IFCYiXp2EyylqYUlQoRnBuzQ9pTT8tsoaKS8GZCBUoAQMfEGPea4GrFGiro23ya4CC-XY3iK0-w41S6qBB7Moz8/s1600/P1010761.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik648lGLfc3mcse2NBg56sazjPAFblv5uelCPtzM9gb-QU-6gLNn0_IFCYiXp2EyylqYUlQoRnBuzQ9pTT8tsoaKS8GZCBUoAQMfEGPea4GrFGiro23ya4CC-XY3iK0-w41S6qBB7Moz8/s400/P1010761.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709061110670854114" /></a><br /></div><div>After mixing, taste it. You might feel it needs more salt, or more pepper. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMzkiF9kCErCQpwW0DGepXimGwi2HCKwevdy4Jmc4YNGQ1wFobnBSyX-6YfTnAqt2lBlhyphenhyphen12SpNZWS9cAqMOq5n7cZrs5aURqrHRqtiqTdXDgjG624qQPK2H0PnS7l5lYT6_JBOD8VmY/s1600/P1010764.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMzkiF9kCErCQpwW0DGepXimGwi2HCKwevdy4Jmc4YNGQ1wFobnBSyX-6YfTnAqt2lBlhyphenhyphen12SpNZWS9cAqMOq5n7cZrs5aURqrHRqtiqTdXDgjG624qQPK2H0PnS7l5lYT6_JBOD8VmY/s400/P1010764.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709061107099813954" /></a><br /></div><div>Serve immediately, or refrigerate for later use.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8Ia5kBByY3GAt5-wqsJIGCvMYsX3BF3_eY-nna-TjVHXDyqGFMb0fcK4okMm6vijUPGTnv44Jxx5oDlWFd8AxkFXiEp3o8LnsRhWrS3-lrb_eIuxMpGGApO2ss6KiHsWkhdCQvbEM_A/s1600/P1010772.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8Ia5kBByY3GAt5-wqsJIGCvMYsX3BF3_eY-nna-TjVHXDyqGFMb0fcK4okMm6vijUPGTnv44Jxx5oDlWFd8AxkFXiEp3o8LnsRhWrS3-lrb_eIuxMpGGApO2ss6KiHsWkhdCQvbEM_A/s400/P1010772.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709061103218810578" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-40456530206796932812011-09-06T19:08:00.001-07:002011-09-06T19:41:49.638-07:00Velvety Kabocha Squash Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEw5Op4LaLEQa80sAc8cY03XY6ptqng-uWZj_lBPy_qbcsFLGTHdK76A9U-Pt3Mjs_TDyIZge49Nto45MQ_oARnc9s7LN3b31MPDJvmkyo-rBULJiteyqTurjo1cbwI2vhwebtUz_j0Gc/s1600/IMG_3696.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEw5Op4LaLEQa80sAc8cY03XY6ptqng-uWZj_lBPy_qbcsFLGTHdK76A9U-Pt3Mjs_TDyIZge49Nto45MQ_oARnc9s7LN3b31MPDJvmkyo-rBULJiteyqTurjo1cbwI2vhwebtUz_j0Gc/s400/IMG_3696.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434179076873922" /></a><br /><div>Kabocha squash is that large, dark green squash that looks like a small pumpkin, only it's <b>dark</b> green. :) Look at this though - it's very orange on the inside! It's really velvety and quite sweet. I've tried roasting and eating the seeds too, but I don't care for them. The only two ways I've had this, is as tempura (Japanese) and this soup. I like smooth soups, but I also heard just today from someone else who said her grandmother just cubes it and drops it into a pork soup, which sounds good too! I'll have to try that next time. Also, since it's on the sweeter side, you could totally play that up and use it something like a pie, or roast it with some butter, cinnamon & sugar ... or whatever. </div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrkG9smMfXfnm4AGF1nQl7OAJRi5TIskW5v6JRWsM-BGGuPOQIlp0XZhv2a-JqEVGsRb7QfjWcclNYSim-PxQs7idxLO9IFkBL0DTpDpVOVYHGwSQlJJmSdwDOsMUyx_LJKWBbSBEgOY/s1600/IMG_3681.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrkG9smMfXfnm4AGF1nQl7OAJRi5TIskW5v6JRWsM-BGGuPOQIlp0XZhv2a-JqEVGsRb7QfjWcclNYSim-PxQs7idxLO9IFkBL0DTpDpVOVYHGwSQlJJmSdwDOsMUyx_LJKWBbSBEgOY/s400/IMG_3681.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434094366199554" /></a><div style="text-align: center;">This is what it looks like on the outside. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pf_SHyiZdIgwj3DYQAidRy1E2_dEhdnQ1CnZSgIwbdJuugiOzO1bJKawWcQUIz8DQef7vnL_k4RFPvvjJWBXPHFn3HtWYb-Ux-NUQMld6zkqbCuS_H2gMfDws4g280JO36j-CcpFP8U/s1600/IMG_3686.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pf_SHyiZdIgwj3DYQAidRy1E2_dEhdnQ1CnZSgIwbdJuugiOzO1bJKawWcQUIz8DQef7vnL_k4RFPvvjJWBXPHFn3HtWYb-Ux-NUQMld6zkqbCuS_H2gMfDws4g280JO36j-CcpFP8U/s400/IMG_3686.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434090643751682" /></a>You can peel it, then steam it or boil it, but it's a really hard squash, so be careful - don't cut yourself. I just cut it up like this, and then boil it (with a bit of salt) with rind on and wait to scoop it out once it's cooked and soft. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHrMtzsEoyhwWCHSZQ5uGhG6junsFx7C9ccHQyLV-qrcSvE3TUJZBacyQBmIwhH_5bfOLGUQMOFS7zDySepcPFinhN7PbS3LJV8fuWgPA5DkyCHs91vjFWg3bG3tuGCJ3BNY-qtd0TmA/s1600/IMG_3687.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHrMtzsEoyhwWCHSZQ5uGhG6junsFx7C9ccHQyLV-qrcSvE3TUJZBacyQBmIwhH_5bfOLGUQMOFS7zDySepcPFinhN7PbS3LJV8fuWgPA5DkyCHs91vjFWg3bG3tuGCJ3BNY-qtd0TmA/s400/IMG_3687.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434088011039986" /></a><br /></div><div><div style="text-align: center;">Boil until soft (about 20 min or so). Scoop out the orange flesh, and discard the rind. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEfwa5IOPub2utkrCg04zF7uRpo3dreB9D69c2sSP5RKKEe2CZ2Cgz5K_UABLawpid2yIi7DT-bPxPP6U0nkqHhIbIO5nuJUSXjgUgllMlkwBpIhqoJO7TjU-HSDThuB7KfVOS3zNzsg/s1600/IMG_3688.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEfwa5IOPub2utkrCg04zF7uRpo3dreB9D69c2sSP5RKKEe2CZ2Cgz5K_UABLawpid2yIi7DT-bPxPP6U0nkqHhIbIO5nuJUSXjgUgllMlkwBpIhqoJO7TjU-HSDThuB7KfVOS3zNzsg/s400/IMG_3688.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434083226685906" /></a><br /></div><div style="text-align: center;">Finishing the soup:</div><div style="text-align: center;"><br /></div><div style="text-align: left;">In a blender, combine the cooked Kabocha with vegetable or chicken broth (you can make the soup as thick or as thin as you like - I used about 3 cups for one medium sized squash and it was about milkshake consistency). I also added about 2 TBSP of butter, and then salt & pepper to taste, a squeeze <i>or two</i> of fresh lemon to taste, and then a pinch of dried thyme. Blend until completely smooth and then return to a pan to reheat. You can finish it by adding a splash of cream or half & half, if you want. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH57uTtbT-VnUnPSPbEWarzb3dbd4VCB_shfUMQ10a_hoc28z5DhfWqTQ0drTpg4oyj1pQGh6-F_njKwO9w5Q96uf42di39yXnaj49JsiOaj0Vy1m74IHKk8uUYUKHkdNdjv_IT_3954/s1600/IMG_3691.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH57uTtbT-VnUnPSPbEWarzb3dbd4VCB_shfUMQ10a_hoc28z5DhfWqTQ0drTpg4oyj1pQGh6-F_njKwO9w5Q96uf42di39yXnaj49JsiOaj0Vy1m74IHKk8uUYUKHkdNdjv_IT_3954/s400/IMG_3691.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649434077176296098" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-19979505663879528742011-09-02T17:35:00.000-07:002011-09-02T17:44:43.361-07:00Classic BLTSometimes the simple things are the best.<div>
<br /></div><div>I have been thinking about a BLT for a couple weeks now. Today I made one. I could have eaten four, but I stopped at one. :)
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkervC1K71mCxCaTia5wv-2RlUThm4b1oXFionz3VbSEsSiteZiFJkeCzW6f6qtOH3NW8ZgPkSUBgBikDFrj9uB_5GZ8Q8eGomDbH1ZmL_25TLaNrut7XXjxoWCtED-keCGmiTXOXXFWY/s1600/IMG_3644.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkervC1K71mCxCaTia5wv-2RlUThm4b1oXFionz3VbSEsSiteZiFJkeCzW6f6qtOH3NW8ZgPkSUBgBikDFrj9uB_5GZ8Q8eGomDbH1ZmL_25TLaNrut7XXjxoWCtED-keCGmiTXOXXFWY/s400/IMG_3644.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5647925886223346866" /></a>
<br /></div><div>And for me, it has to be old fashioned, soft, white bread. Toasted. And real, full fat mayonnaise. No extras like avocado or onion or whatever the heck else people like to put on their BLT's (which would then technically no longer be a BLT but a different sandwich altogether). And summer is really the only time it will be at it's best, because of the fresh tomatoes. And my tomatoes out in the garden are superb right now - as you can see. :) </div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-89113912163200306162011-08-27T12:14:00.000-07:002011-08-27T12:35:27.070-07:00Dinner Inspiration - Irish Shepard's Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7YotU3k2_QlLXsLjcypyRbokDacJgZqF-JElVnuhLFPKm9A8eShn2k6Yh__fgJG0hJsgdv8vzNj6UODQ974VNspr2yBlEQK1N55EPJ57GKxnqPNtkGMrPekwSSMLlr0us9MUA6EaeMQ/s1600/IMG_1153.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7YotU3k2_QlLXsLjcypyRbokDacJgZqF-JElVnuhLFPKm9A8eShn2k6Yh__fgJG0hJsgdv8vzNj6UODQ974VNspr2yBlEQK1N55EPJ57GKxnqPNtkGMrPekwSSMLlr0us9MUA6EaeMQ/s400/IMG_1153.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5645616530836604114" /></a>
<br />I was pretty surprised when they delivered this beautiful looking plate at my local Irish Pub. It's Shepard's Pie, which is supposed to be a casual, rustic dish. Or, at least that's how I always thought of it. But after seeing how it's plated up here, with the fresh peas, baby carrots and then that little sprig of rosemary sticking out from the center of the beautifully browned mashed potatoes, I have changed my opinion about it, and now it's on my list of really impressive dinners I could serve. <div>
<br /></div><div>And it's not just pretty, it's SO good! Great for kids too. </div><div>
<br /></div><div>I'm not going to post a recipe, but I'll give you a basic rundown of how you'd make it, should you decide to give it a whirl. This is basically a ground beef stew, topped with potatoes and baked. You could make 1 big family-style dish, or smaller individual portions, as seen above. This could also work well as a chicken & dumpling flavor, just make a thick stew and add the same potatoes on top. </div><div>
<br /></div><div>A quick rundown of how I make it is below. For those who are like me and just want a quick view of what's in it so they can make their own version, see below. If you need a real recipe, I'm sure FoodBuzz has tons - click on the FoodBuzz badge on the right side of the page. :) </div><div>
<br /></div><div><i>Brown your ground meat (beef, turkey, lamb, or a mix) then add some chopped onions & carrots to the pan and cook until the carrots start to get soft. Salt & pepper to taste, some garlic, pinch rosemary and pinch thyme. Add peas. Mix in some brown gravy - enough to make a thick stew (like a sloppy joe). Transfer to the baking dish(es) and then add mashed potatoes on top. Cook in the oven to brown the potatoes. If the stew is fully cooked, you can just brown it under the broiler. </i></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-28617850688589073152011-08-26T11:33:00.000-07:002011-08-26T11:41:38.787-07:00My Favorite "Quick Fix" for making Brussels Sprouts Sassy?Mix in a spoonful or two of Mascarpone. It works wonderful on brussels sprouts, but also spinach, green beans, zucchini, all greens, broccoli, etc., etc. It's as good, if not better, than butter - it's rich and creamy, and has a wonderful flavor. Bacon used to be my favorite, but adding Mascarpone is just so much easier and faster than cooking up bacon.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTDv2r_04uGJtjpyjYkQmiCnsIFi5QCPr24Lz_M-0ChxxHWA7lPGw1tvaXOpacgIuKGv61q2ifUQFz-ga8ensw6h9HAufiKctFqjDM2hNl9lp0qc5VzuySlAzCFHNsYWmnPfPRVFbc2k/s1600/IMG_3483.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTDv2r_04uGJtjpyjYkQmiCnsIFi5QCPr24Lz_M-0ChxxHWA7lPGw1tvaXOpacgIuKGv61q2ifUQFz-ga8ensw6h9HAufiKctFqjDM2hNl9lp0qc5VzuySlAzCFHNsYWmnPfPRVFbc2k/s400/IMG_3483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5645234921292746418" /></a>
<br />SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-12206508635510547262011-07-18T12:45:00.000-07:002011-07-18T13:03:24.555-07:00Rotisserie Grilled Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-b0ClBu_mzEqf8Ft_Os0aiS_5Fm-kT0-wZA_Rj_id35-8ZiyG98PHekuUy_mFSOkjWQbfSy9rq0dSaJ5IXOeYElL4Nsnjjz69iVyUJrj1DW8qGPnUL1ZfSZOjEZ12BIRLmX2l1cGpL0/s1600/IMG_3424.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-b0ClBu_mzEqf8Ft_Os0aiS_5Fm-kT0-wZA_Rj_id35-8ZiyG98PHekuUy_mFSOkjWQbfSy9rq0dSaJ5IXOeYElL4Nsnjjz69iVyUJrj1DW8qGPnUL1ZfSZOjEZ12BIRLmX2l1cGpL0/s400/IMG_3424.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630508415851031810" /></a><br /><div>We grill a lot in southern California, so this year I treated myself and I got that <a href="http://laocfood.blogspot.com/2011/06/out-with-old-in-with-new-grill.html">new Weber grill</a> a few weeks back, and at the time I ordered it I also got some fun accessories like this <a href="http://www.amazon.com/Grill-Daddy-GD12952c-Pro-Brush/dp/B00198IUKY/ref=sr_1_4?ie=UTF8&qid=1311018601&sr=8-4">kick-ass Grill Daddy brush</a> I <b>can't live without</b>, and then a <a href="http://www.amazon.com/Weber-7519-Gas-Grill-Rotisserie/dp/B000WEMHGO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1311018712&sr=1-2">rotisserie attachment</a>. So last night I hooked up the rotisserie attachment. </div><div><br /></div><div>Took about 1 hour to cook this chicken. Tender inside, very juicy, crispy skin. Perfect! And I did nothing but take the chicken out of the package, sprinkle it with seasoning, and throw it on the fire. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6QlFu4wif2eDBDoS-ZDbckZOopkhL1YffJnWd5hfFnNswpKjlWFFlhc8s9sKgPJ6ADRRyuewVCZ2T0-jhP9LC4jLHtdrEBx3gi0_U1BH9fKhrmLhswkoztaBqnvJM7i1EvO84FFF4NM/s1600/IMG_3420.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6QlFu4wif2eDBDoS-ZDbckZOopkhL1YffJnWd5hfFnNswpKjlWFFlhc8s9sKgPJ6ADRRyuewVCZ2T0-jhP9LC4jLHtdrEBx3gi0_U1BH9fKhrmLhswkoztaBqnvJM7i1EvO84FFF4NM/s400/IMG_3420.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630508409440567234" /></a>It didn't get off to a good start though. First, the rotisserie bar sits so low that the meat hits the grates and can't rotate. So I removed the grates and ended up just sitting them directly on top of the bars that cover the burners - which you can see in the picture. Now it had room and could turn. Next problem was, they tell you to put a pan under the meat to catch the drippings. I did that, and the grease that went into it of course smoked like a bonfire and almost <i>caught</i> fire (because of course it was sitting right on the burner). I should have known better, it's only common sense that a pan full of grease sitting on a hot burner is going to eventually ignite. But I was in a hurry to get dinner made and just followed the rotisserie's instructions. With smoke POURING out of the closed-lid grill, heat off and rotisserie motor now unplugged, I waited with crossed fingers that it would cool before it ignited. I've had a few grease fires in the past, so I definitely knew one was possible now. Once cooled, I opened the lid, and yep - that grease pan was black as tar. I almost just pull the darn thing off and said screw it, but then I thought, why not just take the stupid pan out and then let the drippings drip to the bottom ... like ALL the food we cook on the grill does. Geez. Problem solved.</div><div><br /></div><div>If I hadn't been in such a hurry to get dinner cooked, I probably also would have remembered to do the flavor injections before cooking. Injecting the bird, especially the breast meat, with garlic herb butter.... OH YEAH BABY.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaJeIXxOOnqvpiAnLOrT5a2W9iKQJ8WVuQUzOls2QLixy4E6KZ5b8XHSHu3STvHjn17SQIWixUhITJlUsW0Tyvg7Qiej3bQgodmni_9-dFpE4fSnyPxDRDiuoRKmsOyCkZl9cj5ARzGE/s1600/IMG_3422.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaJeIXxOOnqvpiAnLOrT5a2W9iKQJ8WVuQUzOls2QLixy4E6KZ5b8XHSHu3STvHjn17SQIWixUhITJlUsW0Tyvg7Qiej3bQgodmni_9-dFpE4fSnyPxDRDiuoRKmsOyCkZl9cj5ARzGE/s400/IMG_3422.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630508405906109122" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-72951956520186279592011-07-15T18:25:00.000-07:002011-07-15T18:48:42.417-07:00Watermelon Martini<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fVfyNEd_nOJxlqJktMkFUDJQVBX18J5HZ-P4aAKO4SFiedIBYv3HFnVBmuKAbONw-XNBiie2rVXvapfGPEpvz7YuzAHaoKJ8US7PlwFFylD22lfNHzsXj-HIl-PVZuiUtUhG4p58Gaw/s1600/IMG_3415.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fVfyNEd_nOJxlqJktMkFUDJQVBX18J5HZ-P4aAKO4SFiedIBYv3HFnVBmuKAbONw-XNBiie2rVXvapfGPEpvz7YuzAHaoKJ8US7PlwFFylD22lfNHzsXj-HIl-PVZuiUtUhG4p58Gaw/s400/IMG_3415.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629755590349698002" /></a><br /><div>This was really yummy. So much so, that I'm thinking about going back up to the produce market tomorrow to get a few of their $1 watermelons (the ones with the seeds are cheaper) so I can make more fresh watermelon juice! </div><div><br /></div><div>It's trickier to juice them though when there are seeds, because crushing the seeds would make it bitter. What I did was just cut it up, dust it with a teensy bit of salt, and wait for it to juice itself. After it sat for about an hour, I just crushed the rest with my hands. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-small;">A note about the salt ... you only add a small amount, but it benefits in two ways: It helps to break down the fruit's flesh releasing the juice easier, and it also boosts the flavor. The key is to only use a </span><i><span class="Apple-style-span" style="font-size: x-small;">small amount</span></i><span class="Apple-style-span" style="font-size: x-small;">, like when you make cookies, because you only need flavor enhancement, not salty juice. </span><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2304OR3LRpDh8q9ZKdTsCUMvwPQhPzBsy4VNOorn2a51wkcD3VlpKZYxkbIHILVnh2Di6erxu_75BddDhpSTJeBquLWT7bSX5yYvcYV3BVSP3lCWfBH31MGpFOU26KHPf52sbfDeAAw/s1600/IMG_3405.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2304OR3LRpDh8q9ZKdTsCUMvwPQhPzBsy4VNOorn2a51wkcD3VlpKZYxkbIHILVnh2Di6erxu_75BddDhpSTJeBquLWT7bSX5yYvcYV3BVSP3lCWfBH31MGpFOU26KHPf52sbfDeAAw/s400/IMG_3405.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629755586822639762" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuDfG6RKMTZxFnPfj5A8MYyAXZ_mFfo00356zgPV0-KUWMo37zK-Sd0lDobv4fRhT1R_UZmkj8ojUQWgytW-khURcQf75bEUiEdz7JyI-Rk7UVZdAyM1tvwGFtbIUbWG_DBB6vfvLCi8/s1600/IMG_3408.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuDfG6RKMTZxFnPfj5A8MYyAXZ_mFfo00356zgPV0-KUWMo37zK-Sd0lDobv4fRhT1R_UZmkj8ojUQWgytW-khURcQf75bEUiEdz7JyI-Rk7UVZdAyM1tvwGFtbIUbWG_DBB6vfvLCi8/s400/IMG_3408.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629755580903408034" /></a><b><br /></b></div><div><div><b>Watermelon Martini: </b></div><div><br /></div><div>2 oz watermelon juice</div><div>1 teaspoon of agave nectar</div><div>2 oz vodka</div></div><div><br /></div><div><i>Method</i>: Add watermelon juice, agave nectar & vodka to empty shaker. Add ice last and shake immediately - serving instantly after shaking. Watermelon juice tends to bem umm, watery, so by adding ice last keeps it from getting anymore watered down. </div><div><i><br /></i></div><div><i>Garnishes & Variations</i>: Fresh Mint is my favorite garnish - I just didn't happen to have any on hand today. Also, you can add a splash of any melon-flavored liquor to deepen the flavors, but if you like a fresh flavor, and not fake, I highly recommend you do this in small amounts -- like, half a teaspoon at a time. Grand Marnier is also good in this, but again, just about a half teaspoon per serving. </div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjYjUSxGSduksJ3fvLtVZW_Lwqxay0MQpB_5ZGK2rz-oJDs1tpCSHJh6eTeo9ksxckOY2dH7AAT29swwHRc72peifa84MdfgkFgMxGOP7oZhqntqqI_XLqNctHo3_7sdAWOrcagBuQaU/s1600/IMG_3410.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjYjUSxGSduksJ3fvLtVZW_Lwqxay0MQpB_5ZGK2rz-oJDs1tpCSHJh6eTeo9ksxckOY2dH7AAT29swwHRc72peifa84MdfgkFgMxGOP7oZhqntqqI_XLqNctHo3_7sdAWOrcagBuQaU/s400/IMG_3410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629755582125253778" /></a><br /></div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-29126045899521797402011-06-15T19:30:00.000-07:002011-07-15T19:30:57.122-07:00OUT with the old, IN with the new : GRILL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUKvsopfKHmHURINnRqa5Wj0BETcCZs4YRYXEWKG7sOx9Io3T-tVcIjdhM4XDkhtGCuCdFE9dA_92XsaB2cqBBYnhI7Dtp0l4ObdMr_BpBDsYCyu5V5WVx55slnc_CJ-obQPUfy_Uw1k/s1600/IMG_4025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUKvsopfKHmHURINnRqa5Wj0BETcCZs4YRYXEWKG7sOx9Io3T-tVcIjdhM4XDkhtGCuCdFE9dA_92XsaB2cqBBYnhI7Dtp0l4ObdMr_BpBDsYCyu5V5WVx55slnc_CJ-obQPUfy_Uw1k/s400/IMG_4025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619395091552755394" /></a>Look at that nasty old grill, sitting at the curb. All alone. <i>Newly</i> homeless. I'd feel sorry for the old grill, except for the fact that I knew it would find a good home. And it did -- it was snatched up in less than an hour. I love California, you can put all of your old crap out at the curb, and someone will always come by and take it. It's an unwritten rule here that anything sitting at the curb is free. It's awesome. Why toss it when you can recycle it? One person's trash is another's treasure. I've even got a few goodies off the sidewalk myself.<br /><div><br /></div><div>Anyway. That grill sucked. So I got a new one. I was going to get the Costco one, but the warranty was a little shady, and living at the beach you need something that can stand up to the weather, and have the warranty to back that up. So I did some research, and the Weber was always at the top of everyone's list for durability, so Weber it was. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO6Ojb2vLq3kjA_heTH_ySnDfdO1fOOqyDahkjyen5U85h5KnbE3ba_vDH6BwpCWzIHX-blwnP9cWSIIXUOxrYovVV_P5AlmUm-rZDlGObYIIj0E18uIvvQVaA-P7fjBzE-VEuBO5xYs/s1600/IMG_4026.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO6Ojb2vLq3kjA_heTH_ySnDfdO1fOOqyDahkjyen5U85h5KnbE3ba_vDH6BwpCWzIHX-blwnP9cWSIIXUOxrYovVV_P5AlmUm-rZDlGObYIIj0E18uIvvQVaA-P7fjBzE-VEuBO5xYs/s400/IMG_4026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619394974351445378" /></a><br /></div><div>It's not a Father'a Day present for Theo, it's a present for <i>me</i>. :) Well, me, and everyone else here that I cook for! So anyway, it came today ... right in time for Father's Day weekend, which is cool. I got a little excited when I was ordering, and also got the rotisserie attachment, a new Weber Grilling Cookbook, a new cover for it -- <i>a must have though</i>, and then this really cook steam-cleaning grill brush (the reviews for it were killer). So, yeah, we're ready to make some food!!</div><div><br /></div><div>It took me an hour and a half to put it together. I had a helper though ... who actually cost me a good 30+ minutes, because without Charlotte here, it would have taken about an hour. Or less. Because had I been alone, I wouldn't have had to stop in the middle of things 12 times. Or look for all the screws she misplaced. Or "un-jam" the bolt she shoved into the leg of the grill that prevented me from getting the wheel on. Etc., etc. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHVEIvNQhSWhpGU9_k__RSYt4YAjsR2wdzizDl63MdHnqwvH807sfTYiv4WCJDEAbL0aC25j1H_AjCsX8iggnBofLGA7cE3wgcItKoazkuvO1G5bP48Uk7BFxEEZlQ21ldujUBLfMGRU/s1600/IMG_4027.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHVEIvNQhSWhpGU9_k__RSYt4YAjsR2wdzizDl63MdHnqwvH807sfTYiv4WCJDEAbL0aC25j1H_AjCsX8iggnBofLGA7cE3wgcItKoazkuvO1G5bP48Uk7BFxEEZlQ21ldujUBLfMGRU/s400/IMG_4027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619394967489702210" /></a><br /></div><div>Sigh. Isn't it just beautiful! It lights like a dream, heats up uber fast, doesn't flare up & cooks clean (no more soot on my food!)</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUy2p7EIF6Tp8qws3EqjHmwuEJupjrrA6xcm7P8oaXbeJXZrc8mCOWpmrhYrdRqF0MO3lKI6G8ovJGH5zqJNVxE82qoSPNRb7gCVB0k50Jh6pwTo-tdFGgo-zKPmMUoXEWasl7UpHXPw/s1600/IMG_4028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUy2p7EIF6Tp8qws3EqjHmwuEJupjrrA6xcm7P8oaXbeJXZrc8mCOWpmrhYrdRqF0MO3lKI6G8ovJGH5zqJNVxE82qoSPNRb7gCVB0k50Jh6pwTo-tdFGgo-zKPmMUoXEWasl7UpHXPw/s400/IMG_4028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619394965514622642" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczG7FmlWVC3fPSU0r7Hn0p3VbEnaDmWFhyphenhyphen4T2Jkhm9Rpuxj_qnRBVAxhpKlRpF3hDO3-oJKaRUxPgqZd3ouVcRBs3Nn6kkhIr0pdCFDo0rlk0HeKPIOk2_ITAdo8-51ttmTSoycYwbs4/s1600/IMG_4029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczG7FmlWVC3fPSU0r7Hn0p3VbEnaDmWFhyphenhyphen4T2Jkhm9Rpuxj_qnRBVAxhpKlRpF3hDO3-oJKaRUxPgqZd3ouVcRBs3Nn6kkhIr0pdCFDo0rlk0HeKPIOk2_ITAdo8-51ttmTSoycYwbs4/s400/IMG_4029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619394954161058594" /></a><div style="text-align: center;"> You have no idea how in love I am with this new grill. </div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpaMdnbXeK02Xd-4WBpoARYBdyVMo8eJsyK5KsCrj9pyz-MJfaKkrEVvr8IP11KCjEdikG1fw9XL2-GR0Dc0BcVwpWzZnCxcnOZFfszqJzRmtu93Q_7CGclRak3NjrIPQcEoUAMrKrhA/s1600/IMG_4030.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpaMdnbXeK02Xd-4WBpoARYBdyVMo8eJsyK5KsCrj9pyz-MJfaKkrEVvr8IP11KCjEdikG1fw9XL2-GR0Dc0BcVwpWzZnCxcnOZFfszqJzRmtu93Q_7CGclRak3NjrIPQcEoUAMrKrhA/s400/IMG_4030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619394946879958402" /></a><br /></div><div><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-75650266584051783412011-04-08T19:54:00.000-07:002011-07-15T19:35:00.324-07:00I planted something!Tomatoes. Yummy, sweet, summer tomatoes - fresh off the vine! Oh boy, I can hardly wait! The last 2 years I've been really disappointed with the Farmer's Market tomatoes, so I'm taking matters into my own hands. Even if it means cutting a hole in my very expensive lawn because that's where the sunniest spot is.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNokQJT6tPFOGMwsBgfVV7wHEH5J-DokdbEGCkOepls2xxdBTbjvqnuFB9iWdLRMzE3Oq1Dm9ITBpy4YoLvhsw_KzBikw86vMOKwNnuo2E-3Ggy-Vsrog7Trb_zekzrJ0LDO3CyPWBZpI/s1600/IMG_2705.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNokQJT6tPFOGMwsBgfVV7wHEH5J-DokdbEGCkOepls2xxdBTbjvqnuFB9iWdLRMzE3Oq1Dm9ITBpy4YoLvhsw_KzBikw86vMOKwNnuo2E-3Ggy-Vsrog7Trb_zekzrJ0LDO3CyPWBZpI/s400/IMG_2705.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593406803479144546" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRezB55RFkJeThyphenhyphenjNH3wW0XRDiKd6N0_LFtg4v6QKRhyphenhyphenhqTteRlHjG2WPcsr3eW5SJSGddr_dTsKMsh3Ep26fzrycIXc9rYbN0uxKzS6JHum7YcmlzGXsg8BHZ-cTxAPWrn3NhHsN2ms/s1600/IMG_2700.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRezB55RFkJeThyphenhyphenjNH3wW0XRDiKd6N0_LFtg4v6QKRhyphenhyphenhqTteRlHjG2WPcsr3eW5SJSGddr_dTsKMsh3Ep26fzrycIXc9rYbN0uxKzS6JHum7YcmlzGXsg8BHZ-cTxAPWrn3NhHsN2ms/s400/IMG_2700.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5593406798031224066" /></a><br />Friday night, after work... we're driving home and did an impromptu detour - to Lowe's Home & Garden Center. I had had the tomatoes on my mind for a few weeks now, so I just decided to bit the bullet and do it. While walking around looking for stuff we didn't need, we spotted these cute little kid's gardening sets, and since they had a Disney Princess design... well, we of course had to get it! Then, something to plant of course, so we got Charlotte some sunflowers. She was beyond excited. We came home and immediately went out back. I planted the tomatoes, and she planted her seeds. Wish us luck!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhOt8aiDi-MSLVtA3EnXWnVc3wuIABtUY8d__OIEwzsdiKrtGMdormok4UeIbOnUImsKbGgoEEiK-xFN83N-6AKQHO1_44eD6sZHFMLvSR1z76KHGAYcaMH7r8jCkaX4u5UKMt09oh2U/s1600/IMG_2707.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhOt8aiDi-MSLVtA3EnXWnVc3wuIABtUY8d__OIEwzsdiKrtGMdormok4UeIbOnUImsKbGgoEEiK-xFN83N-6AKQHO1_44eD6sZHFMLvSR1z76KHGAYcaMH7r8jCkaX4u5UKMt09oh2U/s400/IMG_2707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593406796106531618" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2NzXFhJVwhk-4IoCiCjd4Tx4G4YcSHkFAQcLJMg5cWaR8ovyuV4G5ZVZbfco0ZeM2bAedGjymM6YX3Z-bzeE5EdirkzgnfmhKc5C1sROhnpCNlhnsJprEubh8drPEB3WXEr7v2F6hbc/s1600/IMG_2708.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2NzXFhJVwhk-4IoCiCjd4Tx4G4YcSHkFAQcLJMg5cWaR8ovyuV4G5ZVZbfco0ZeM2bAedGjymM6YX3Z-bzeE5EdirkzgnfmhKc5C1sROhnpCNlhnsJprEubh8drPEB3WXEr7v2F6hbc/s400/IMG_2708.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593406790151354514" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YOoKXiaNuNNOS5-fuYAuHSKxlq7dfPa9ZUT2WLePcQnt17fbnfndQUb0Q4BvEWcdxkyYe_uYwv6dO3r5dqLmeKBfBZPro7TL5fq_jgbutIBLurJcmqfQLmpFBCy8WnvuHflBOlrHghE/s1600/IMG_2709.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YOoKXiaNuNNOS5-fuYAuHSKxlq7dfPa9ZUT2WLePcQnt17fbnfndQUb0Q4BvEWcdxkyYe_uYwv6dO3r5dqLmeKBfBZPro7TL5fq_jgbutIBLurJcmqfQLmpFBCy8WnvuHflBOlrHghE/s400/IMG_2709.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593406785284497218" /></a><br /><div style="text-align: center;"><b>Update</b>: July 15th. See below! They're doing good! We've eaten quite a few of these sweet tomatoes... and as you can see, more are coming :) </div><div style="text-align: center;">Next year I'm planting 3 times as many-- They're THAT good. </div><div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m9vwWoi4Ua3z_hKW4eGmYdllUJZOFvgdL3HM_8sm8k_CpsLsV7lMKSmD3sm_GxcfORcxhR7sTG1IJG4gQHIPXcTqHwwPKgtzjXx93qZoRVWhg0CZ1Dql5oTbHuOohB8jI0nbtpTpWxo/s1600/IMG_3416.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m9vwWoi4Ua3z_hKW4eGmYdllUJZOFvgdL3HM_8sm8k_CpsLsV7lMKSmD3sm_GxcfORcxhR7sTG1IJG4gQHIPXcTqHwwPKgtzjXx93qZoRVWhg0CZ1Dql5oTbHuOohB8jI0nbtpTpWxo/s400/IMG_3416.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5629772483064699762" /></a></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-66026009999495153362011-03-15T19:07:00.001-07:002011-03-15T19:20:05.419-07:00Pretty Fingerling PotatoesI love Whole Foods. We have a <b>huge</b> one in southern California (in Tustin) and it's so inspiring to just walk through and pick up all the beautiful veggies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY2JsNDs-CD1_0nfikPtQ-wT_vj-TFc8tmSVfH_1M6M4UwTg2V6USyAAkP2I5ry7lk0yknYzuP1Fesu90Fl_Ak4vPs7buIRBGzcmcwE2WfAf9MBjfbDizy3iQh1MNKjZPuT-F2xEDOGQ/s1600/IMG_2447.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY2JsNDs-CD1_0nfikPtQ-wT_vj-TFc8tmSVfH_1M6M4UwTg2V6USyAAkP2I5ry7lk0yknYzuP1Fesu90Fl_Ak4vPs7buIRBGzcmcwE2WfAf9MBjfbDizy3iQh1MNKjZPuT-F2xEDOGQ/s400/IMG_2447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584493931805975490" /></a><br /><div>So I got these fingerling potatoes and decided to roast them. Simple, but always a classic. Since there were 3 different kinds, I cut them in different shapes for character (the reds in circles, the purple were diced, and the whites were cut lengthwise). </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iTv0SdLX3t_6GBwpDH7N4_5BgDS3-Hk_10qhpOnbOHLnoJsaFqimiXO6B9wZfwzeRdgqAzK7kYkUVxQxi1HGm5CGGU11Jvl2QlO6E_W6OY_xjzn_SEitm7D18H0BouknmXGaVnkyQbg/s1600/IMG_2451.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iTv0SdLX3t_6GBwpDH7N4_5BgDS3-Hk_10qhpOnbOHLnoJsaFqimiXO6B9wZfwzeRdgqAzK7kYkUVxQxi1HGm5CGGU11Jvl2QlO6E_W6OY_xjzn_SEitm7D18H0BouknmXGaVnkyQbg/s400/IMG_2451.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584493927172237266" /></a><br /></div><div>I tossed them in olive oil, some fresh rosemary, and dried, granulated garlic (fresh garlic would burn in the high heat). Then added some red carrots and Nature's Sweet cherry tomatoes.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn7H0kX3uvHkn9RdBVnz2HS75zrO_KPc_cbrJuLxkNLwoFDQI1msiQyakwGbWGabkk2Bom8MLyApb15JPOfvT9J5OmVt5cS6s_bsieHOQQwnCCJda5KmJT6_i1XYX3WpKDWyE-oSpRnk/s1600/IMG_2454.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn7H0kX3uvHkn9RdBVnz2HS75zrO_KPc_cbrJuLxkNLwoFDQI1msiQyakwGbWGabkk2Bom8MLyApb15JPOfvT9J5OmVt5cS6s_bsieHOQQwnCCJda5KmJT6_i1XYX3WpKDWyE-oSpRnk/s400/IMG_2454.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584493920237532242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmtwDnVCdMKs7HNu8r-7LAVr4BL4TEqbyF7J0Tsa53Pabxrj9IhmgP6SIWH5bPIN5hlYZuoMpL31Z4tEkN75SLFvoRB7S4ZuWVFTUT7nWzaTQbh74WbPd0GXgK-l8h_m5zvd0tMKJA7U/s1600/IMG_2460.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmtwDnVCdMKs7HNu8r-7LAVr4BL4TEqbyF7J0Tsa53Pabxrj9IhmgP6SIWH5bPIN5hlYZuoMpL31Z4tEkN75SLFvoRB7S4ZuWVFTUT7nWzaTQbh74WbPd0GXgK-l8h_m5zvd0tMKJA7U/s400/IMG_2460.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584493914490737618" /></a>Baked @ 425 until golden. Seasoned with s & p after they came out of the oven.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau_FCsApsy-Qn8oqzjbxQG2PHosHWqJfhjnnATPOUDLLSy_KP2u5s4s9Bac3ukQACjwzwiOzvtjuCM_9Pde0ZWdd3LTXpr6GagfZaXYxkhna3454RiiaqYfaLyC5VLoAbKPVjdAZeMHo/s1600/IMG_2463.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau_FCsApsy-Qn8oqzjbxQG2PHosHWqJfhjnnATPOUDLLSy_KP2u5s4s9Bac3ukQACjwzwiOzvtjuCM_9Pde0ZWdd3LTXpr6GagfZaXYxkhna3454RiiaqYfaLyC5VLoAbKPVjdAZeMHo/s400/IMG_2463.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584493907661778754" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-20956786676013789452010-07-15T19:42:00.000-07:002010-07-15T19:52:58.739-07:00Blueberry Limeade Martini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDujTcyZJDScl0RlKop3wjSD4AkydueVqD5PGSXXeN_w_GGMAMXqlfP4J0qgtmodUWj1JfI9EkspO6sp2UkL4ACGqgtduCMTpIFRciR9UWXdZFM04a6JQx-1Fmf1gAcaLeO_du2unPYM/s1600/IMG_1422.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDujTcyZJDScl0RlKop3wjSD4AkydueVqD5PGSXXeN_w_GGMAMXqlfP4J0qgtmodUWj1JfI9EkspO6sp2UkL4ACGqgtduCMTpIFRciR9UWXdZFM04a6JQx-1Fmf1gAcaLeO_du2unPYM/s400/IMG_1422.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494329444590492226" /></a><div style="text-align: center;">It's warm outside ... so I was in the mood for something refreshing. But not a beer. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelEfEkyhKopun6_EZ8uZC3fKDtOOPcdBhM9j3kKnAk3xlbAJ5tO59JPnpUJHaIHos0rCU0lF7m4HkboVeM7g_uUJYegRr_GedWw1rLsB2bNrx6RpA9owHiaMX2MNCpNns7IlJzwBG1RI/s1600/IMG_1412.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelEfEkyhKopun6_EZ8uZC3fKDtOOPcdBhM9j3kKnAk3xlbAJ5tO59JPnpUJHaIHos0rCU0lF7m4HkboVeM7g_uUJYegRr_GedWw1rLsB2bNrx6RpA9owHiaMX2MNCpNns7IlJzwBG1RI/s400/IMG_1412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494329443304502002" /></a><div style="text-align: center;">Opened the fridge. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hmmm</span>. I have Limeade.... and in the freezer I have some frozen blueberries. So far so good. </div><div style="text-align: center;">But do I just do boring vodka? </div><div style="text-align: center;">I'm in the mood for something a little different. </div><div style="text-align: center;">How about a little lemon vodka, and then some Hendricks? </div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjv58vkwvKEnlNcRKHQscOdFL7KBQem_JUsK-2159TNINVbiB3rvitOlZIKfAsv-sowteCWaJlwQnqU_r1lC7blJjoYHEnEU_VwHnq8n56nkRTUSw_xz5TWlRGKZz9livLrVJgWUMm_U/s1600/IMG_1413.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjv58vkwvKEnlNcRKHQscOdFL7KBQem_JUsK-2159TNINVbiB3rvitOlZIKfAsv-sowteCWaJlwQnqU_r1lC7blJjoYHEnEU_VwHnq8n56nkRTUSw_xz5TWlRGKZz9livLrVJgWUMm_U/s400/IMG_1413.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494329435780915922" /></a><br /></div><div style="text-align: center;">Muddle a couple blueberries with a little ice. </div><div style="text-align: center;">Add 1 oz. vodka, </div><div style="text-align: center;">1 oz. Hendricks, </div><div style="text-align: center;">4 oz. Limeade. </div><div style="text-align: center;">No sweetener for me. You can add Agave if you like. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1C07-iiiovM9wISIqhs48IyufJh5w_G6FilJevDNl3gXgIkWohvwtHQ3_MPdvGJDveh9mClaku1zwQCxJqJWoMI2TPJE7Gs85ISjdJHG2gGVGI9UeuuuGasikGHEiu6ol-_M_mt8mAU/s1600/IMG_1415.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1C07-iiiovM9wISIqhs48IyufJh5w_G6FilJevDNl3gXgIkWohvwtHQ3_MPdvGJDveh9mClaku1zwQCxJqJWoMI2TPJE7Gs85ISjdJHG2gGVGI9UeuuuGasikGHEiu6ol-_M_mt8mAU/s400/IMG_1415.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494329423197973394" /></a><div style="text-align: center;">Add more ice, shake, serve. Perfect. </div></div><div style="text-align: center;">(makes two modest sized drinks, or one <span class="blsp-spelling-error" id="SPELLING_ERROR_1">honkin</span>' big one)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ZjZ7jIsGBpW1K4cY0mj6cy7OjtN_onRZRCkpBHxrCqFfRgGSoBRbbzag03hVFdMZ1udSdckApxjl6nrhlMYIXREsb-ezuCOaVtT3a81dp6CrG7x1GsYF2h55eN1hyphenhyphenBr39ZZJjJSApg/s1600/IMG_1419.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ZjZ7jIsGBpW1K4cY0mj6cy7OjtN_onRZRCkpBHxrCqFfRgGSoBRbbzag03hVFdMZ1udSdckApxjl6nrhlMYIXREsb-ezuCOaVtT3a81dp6CrG7x1GsYF2h55eN1hyphenhyphenBr39ZZJjJSApg/s400/IMG_1419.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494329421555530754" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-17288118740927108982010-07-11T09:44:00.000-07:002010-07-11T10:07:02.859-07:00Swordfish Steaks with Dijon Butter SauceI've been trying to think of a way I could keep this food blog going, because I do really love it, but ever since I started <a href="http://www.babyfacestore.com/">my new company</a> at the beginning of this year, it has just been SO busy that I barely have the energy at the end of the day to cook <i>anything</i>, much less cook something fancy, photograph it, and then write up a post about it. So, to match my new life of "home cooked fast food," my posts will from now on will probably just be pictures and ingredients for inspiration. No recipes. I know most of the people who read this can cook anyway, so for most of us (me anyway) we just like seeing what other people cook, just to get ideas for our own version of something similar. And maybe it will even somehow get me out of my own cooking funk. :)<br /><div><br /></div><div>I think I'll start with this easy swordfish dish. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishMa8vYGajSrqs_It2J51MlhZU-xViiJIY_OMqSHCpfNsaJuZgNAVQkDKyyAymKqRMEdzXsAUPLkdUBM-44yLDXxnkwFB2PddujhFc7tVbBprxmwt8FZt-fnnqCkrGfZDCcpNdzP1Zvc/s1600/IMG_9568.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishMa8vYGajSrqs_It2J51MlhZU-xViiJIY_OMqSHCpfNsaJuZgNAVQkDKyyAymKqRMEdzXsAUPLkdUBM-44yLDXxnkwFB2PddujhFc7tVbBprxmwt8FZt-fnnqCkrGfZDCcpNdzP1Zvc/s400/IMG_9568.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492690637007675122" /></a>I had a dish like this once at a place called Jazz de Opus in Portland in the 90's. That was back when they had a great chef. I think they're closed now... but anyway. They simply pan seared swordfish in butter & olive oil, seasoned with salt & pepper - then made a simple sauce to go over with butter, a little bit of stock, and dijon mustard. The combination of flavors go very well with swordfish. Remember to cook the fish medium-rare, as overcooked swordfish is tough as a boot.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuxaN1rkHTPUI0-8B-4kpMKhwqYF_lk8vKC7PWQYYhv39pRY2A2E8Np1fBw3xBYwO5Eagk30xCSc9d_8a-MZK-7ooGjLehA83Asq65LC3scjJmd8LpzKklFIdLaCeO9Xk_2944g8xGww/s1600/IMG_9556.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuxaN1rkHTPUI0-8B-4kpMKhwqYF_lk8vKC7PWQYYhv39pRY2A2E8Np1fBw3xBYwO5Eagk30xCSc9d_8a-MZK-7ooGjLehA83Asq65LC3scjJmd8LpzKklFIdLaCeO9Xk_2944g8xGww/s400/IMG_9556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492690635242750450" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlCIBr6gyslpjU_lzknkMYtu4Ta72jPp5KJXoBvaMWQm9b9QUGbRD2U1XmaRdCpDku4dsrikKw5b2opPbPh1qxTAsWEKD6rWOZZtl80gM1EoSGtLi9ZDs2ZAVr-qZhC8tFrqGygax2Ok/s1600/IMG_9557.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlCIBr6gyslpjU_lzknkMYtu4Ta72jPp5KJXoBvaMWQm9b9QUGbRD2U1XmaRdCpDku4dsrikKw5b2opPbPh1qxTAsWEKD6rWOZZtl80gM1EoSGtLi9ZDs2ZAVr-qZhC8tFrqGygax2Ok/s400/IMG_9557.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492690623792401970" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-56435007846211648982010-04-17T10:31:00.000-07:002010-04-17T10:37:10.731-07:00POACHED GULF SHRIMP with GARLIC BUTTER FOR DIPPING<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePRpZNjQEibmZTjoUrQh1B25EawncQZS4Xvgbsbt40V3mJAGI2RGXYkovwEgaAgDNMXnPw1lgYDeF41xW1RqJqfFBqjeyi9veF3bImOZiCT0PCbainSJstJWUKrKSUvXMCpJt9wTBLgM/s1600/IMG_0681.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 389px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePRpZNjQEibmZTjoUrQh1B25EawncQZS4Xvgbsbt40V3mJAGI2RGXYkovwEgaAgDNMXnPw1lgYDeF41xW1RqJqfFBqjeyi9veF3bImOZiCT0PCbainSJstJWUKrKSUvXMCpJt9wTBLgM/s400/IMG_0681.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461160923363344162" /></a>Gulf shrimp, poached (shell on) in water flavored with bay leaf, lime juice, red pepper flakes, salt and thyme. <div><br /></div><div>Dip in lightly browned butter with a tiny bit of fresh garlic and some red pepper flake.<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4DJ_rNNYC2a_15d4qGBIzC0t0qlq0rmnSz3YUrDZouBuovzWioa0iZaBhNi6f4a_IgJHvFXD55DYs2eMzfP7OBbzdu-qDh_PMaRTkAxkpPMpLLgloWAokqG3dC0hdwhKoPK_2GMlauM/s1600/IMG_0688.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4DJ_rNNYC2a_15d4qGBIzC0t0qlq0rmnSz3YUrDZouBuovzWioa0iZaBhNi6f4a_IgJHvFXD55DYs2eMzfP7OBbzdu-qDh_PMaRTkAxkpPMpLLgloWAokqG3dC0hdwhKoPK_2GMlauM/s400/IMG_0688.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461160918856065378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj3IqFvlo_otQUaMCxuajaD7XT3356ThEYa3Gd5nXrfQtpvjeaR-iONt3AC9Yxupfa0Qpf6uRb87C3VQTlhxpNQRi7xMPOUfpx5bUG2pn4j2PILvaVBWNVX_zCg9elPLP3PcQt9yOBmo/s1600/IMG_0689.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj3IqFvlo_otQUaMCxuajaD7XT3356ThEYa3Gd5nXrfQtpvjeaR-iONt3AC9Yxupfa0Qpf6uRb87C3VQTlhxpNQRi7xMPOUfpx5bUG2pn4j2PILvaVBWNVX_zCg9elPLP3PcQt9yOBmo/s400/IMG_0689.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461160909534947474" /></a><br /></div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-42187324621065165982010-04-09T11:04:00.001-07:002012-04-16T12:19:09.262-07:00MASCARPONE MASHED POTATOES FLAVORED WITH FRESH RAMPS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWsXlEZlhaJeOls4LE6E_qC30DQLfJTmdyDh2dAVQ-4vHg3PuVLUqPQV5NCzCuRH2FSdt2nKzSiPcZbd1aKbAJCQb-WZlj3qU9JZtVJrYPlGjb4YTe2BofLslnTT4rQI7n06B89Qafm0/s1600/IMG_0575.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWsXlEZlhaJeOls4LE6E_qC30DQLfJTmdyDh2dAVQ-4vHg3PuVLUqPQV5NCzCuRH2FSdt2nKzSiPcZbd1aKbAJCQb-WZlj3qU9JZtVJrYPlGjb4YTe2BofLslnTT4rQI7n06B89Qafm0/s400/IMG_0575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201278865687506" /></a><span class="Apple-style-span" style="font-family:georgia;">My first post back after a LONG break had to be something easy. I've had total "cookers block" the last few months. I started a new business, and it's just been hectic. I rarely cook anymore because at the end of the day I'm too tired to deal with it. But I'm slowly getting back into things. I'm forcing myself because I'm sick of eating pork chops and roast beef. </span><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">So, first up - a side with a seasonal twist. Mashed potatoes with ramps! Ramps (</span><span class="Apple-style-span" style=" line-height: 25px; font-size:17px;"><a href="http://en.wikipedia.org/wiki/Allium_tricoccum"><span class="Apple-style-span" style="font-family:georgia;">Allium tricoccum)</span></a><span class="Apple-style-span" style="font-family:georgia;"> </span><span class="Apple-style-span" style=" line-height: normal; font-size:18px;"><span class="Apple-style-span" style="font-family:georgia;">are those great oniony-garlicky things that have a unique and delicious flavor that is familiar, yet unique. Mine are flown in to me each year at this time, and I always try to make something new each year. </span></span></span></div><div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rQPasdMPO8uwJz-kUGdVdUL4S3hhMHEZRNSY5yUaV8h5VN8PZJWVcIGsNtM5eYpNXIT0Y-dsIlXtZzlNAbSsCifQEYi2ioKkKAjt6N8CgEP1gLo56wxN6JBV-vm6jF2KaNEs2DhqlcY/s1600/IMG_0559.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rQPasdMPO8uwJz-kUGdVdUL4S3hhMHEZRNSY5yUaV8h5VN8PZJWVcIGsNtM5eYpNXIT0Y-dsIlXtZzlNAbSsCifQEYi2ioKkKAjt6N8CgEP1gLo56wxN6JBV-vm6jF2KaNEs2DhqlcY/s400/IMG_0559.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201268823418834" /></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGu99M-02AzhjpRiJSIUHjZNS7696DOsQ6SC7z6hSXesu55Td0Poi1fXiGRssPzUglFAVfV1Pi6LvbrQjCXM5_SHGtv9pZwUwTXP18D7lHZimEOEKdqkw5jRIKqo2ayv5wU3SgNy7rcE/s1600/IMG_0560.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGu99M-02AzhjpRiJSIUHjZNS7696DOsQ6SC7z6hSXesu55Td0Poi1fXiGRssPzUglFAVfV1Pi6LvbrQjCXM5_SHGtv9pZwUwTXP18D7lHZimEOEKdqkw5jRIKqo2ayv5wU3SgNy7rcE/s400/IMG_0560.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201260963018946" /></a><div style="text-align: center;">Because my 3 year old was going to be eating these, I diced the ramps pretty small. If it were for adults, I would have probably left them larger. Whatever your preference is. </div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-NtvicoldjBQ1PaSH_6tXeOJlApvsKy2cYRPNpsgQYaA_-waSdhFQ9pNN0H5lQMke0Keckh3F8AToQQMksJkcjbMhkoQmnyjmJydV30la5IAQR2ToN3DD03N39Dw2f9ywwt1lTSKa0Q/s1600/IMG_0562.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-NtvicoldjBQ1PaSH_6tXeOJlApvsKy2cYRPNpsgQYaA_-waSdhFQ9pNN0H5lQMke0Keckh3F8AToQQMksJkcjbMhkoQmnyjmJydV30la5IAQR2ToN3DD03N39Dw2f9ywwt1lTSKa0Q/s400/IMG_0562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201108041570834" /></a><div style="text-align: center;">Sautee in butter with a little salt & pepper.</div></div><div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQU_dggAOY5ZvXcjAEOxJFPWeyy7cYKaqGAM5jYWDSXIpqifUwu0sqw4JWirMZVNNPCLBH1qDoO06_EqVBpqCDb-Q4S2XVrFHU10myzZ4KKZKlZIqPTqJIqsMSafZeiOVtqygbIFUHOg/s1600/IMG_0563.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQU_dggAOY5ZvXcjAEOxJFPWeyy7cYKaqGAM5jYWDSXIpqifUwu0sqw4JWirMZVNNPCLBH1qDoO06_EqVBpqCDb-Q4S2XVrFHU10myzZ4KKZKlZIqPTqJIqsMSafZeiOVtqygbIFUHOg/s400/IMG_0563.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201100396568834" /></a><div style="text-align: center;">Since I'm a busy mom - I didn't warm the milk and mascarpone in a pan. </div><div style="text-align: center;">We used the microwave :)</div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNOJrQ_WPNm0j1nq0NLnGh8s4Ab3neuKV_7fcR85CBGRIU-lpqyRrSYnTaDAV3x-iZcE74OhyLBT044LTsJXQWufiBSiBcZZruJGDQz4ow_keuewTG5tfbrvzuijw4cfhTPxZhwQ7F5Y/s1600/IMG_0564.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNOJrQ_WPNm0j1nq0NLnGh8s4Ab3neuKV_7fcR85CBGRIU-lpqyRrSYnTaDAV3x-iZcE74OhyLBT044LTsJXQWufiBSiBcZZruJGDQz4ow_keuewTG5tfbrvzuijw4cfhTPxZhwQ7F5Y/s400/IMG_0564.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201090627073602" /></a><div style="text-align: center;">Add the ramps & butter to the milk, black pepper, a dash more salt to taste, </div><div style="text-align: center;">and then a drizzle of olive oil (makes me feel as if it's healthy now).</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I prefer a ricer for my mashed potatoes. Not only is it easy, but you don't have to work the potatoes as much, which prevents them from getting gluey. </div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw14qCwFkgofMHqYBwBkSXDRgdYY0w93a7kWyV6you0tQ0BR9NFcNjWs4l7IbcqgCRM1HxB2yNFvcVdhjByNTNolrVcCw2JdlKbKK-pF58LQ0zPMkKry1ezslMbnd07SdiLDyoV0PFDA/s1600/IMG_0574.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw14qCwFkgofMHqYBwBkSXDRgdYY0w93a7kWyV6you0tQ0BR9NFcNjWs4l7IbcqgCRM1HxB2yNFvcVdhjByNTNolrVcCw2JdlKbKK-pF58LQ0zPMkKry1ezslMbnd07SdiLDyoV0PFDA/s400/IMG_0574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201084604782050" /></a><br /></div><div style="text-align: center;">Turns out... I should have made a double batch. The bowl was drained instantly.</div><div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb_9Sb-BRTOSKrqXTFR_rJ172ms21wQazMLbGIOfOLW8uMmzONtXwZwhUoAJbitrWrLf7qITLHfntNZHVFE4nqerGnpNQjxe59lQgsnqGlun-qMJs8sObFkbwgnwpP7BH0dkZAswwaKw/s1600/IMG_0577.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb_9Sb-BRTOSKrqXTFR_rJ172ms21wQazMLbGIOfOLW8uMmzONtXwZwhUoAJbitrWrLf7qITLHfntNZHVFE4nqerGnpNQjxe59lQgsnqGlun-qMJs8sObFkbwgnwpP7BH0dkZAswwaKw/s400/IMG_0577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458201074681109890" /></a><br /></div></div><br /><br /><div><div style="text-align: left; ">Q: Where can I buy ramps?</div><div style="text-align: left; ">A: We get ours from Doug. :) You can e-mail <span class="Apple-style-span" style="font-family:georgia;">him at <span class="Apple-style-span" style="font-size:100%;">wrn453(at)aol.com and he will gladly add you to his mailing list to remind you when it is ramp season, and you can order fresh ramps from him too! <a href="http://www.ebay.com/sch/camper750/m.html?_nkw=&_armrs=1&_from=&_ipg=25&_trksid=p3692">He also sells them here during season. </a></span></span></div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-39270400487691805802009-12-18T18:22:00.001-08:002009-12-21T23:52:12.793-08:00EGGNOG MARTINI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSTaV6O17_SX97p-eEDmqLWH7L0M40ndopyajnERp-oafnpjwAKfpVyE_jXMqDH7Odg3QKxomnGpSzH0cpnxPkaGZMFd7qoue-8dDj-1rkF3yZxe5e4joS4Izp2PVoKhdATG51d3GgXM/s1600-h/IMG_9914.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSTaV6O17_SX97p-eEDmqLWH7L0M40ndopyajnERp-oafnpjwAKfpVyE_jXMqDH7Odg3QKxomnGpSzH0cpnxPkaGZMFd7qoue-8dDj-1rkF3yZxe5e4joS4Izp2PVoKhdATG51d3GgXM/s400/IMG_9914.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416767136574010242" /></a><div>I accidentally poured eggnog into my coffee the other morning, thinking it was half & half. It was not good.</div><div><br /></div><div>This cocktail, however, is <b>delicious</b>! I poured the eggnog on purpose this time. No traditional rum. This is lighter.... a "girlie" drink.</div><div><br /></div><div>EGGNOG MARTINI:</div><div><br /></div><div>3 oz Vanilla Vodka</div><div>5 oz Eggnog</div><div>Light shake of Cinnamon (optional)</div><div>Candy Cane or Chocolate Pretzel garnish</div><div><br /></div><div>Add ingredients into shaker, add ice. Shake. Pour into martini glass. Drink :)</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PM3fSY8JMx0zztDTtJcYtCKZ6PaNT3XMYdYJsdaS8cezgQSNE3A7eaAl241uuZspM2jDrFBENtqMoKvWUXPrGQUTUI4_CVY4UFtMe0mI3nJxvJNe1vTFg9IOmTFermeqplA37b0E9gM/s1600-h/IMG_9904.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PM3fSY8JMx0zztDTtJcYtCKZ6PaNT3XMYdYJsdaS8cezgQSNE3A7eaAl241uuZspM2jDrFBENtqMoKvWUXPrGQUTUI4_CVY4UFtMe0mI3nJxvJNe1vTFg9IOmTFermeqplA37b0E9gM/s400/IMG_9904.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416767026517477314" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRijclUA_uIwIIwPO1FfLKGyLaSzr4wA96sbBgWi_y3KI_60PmDTXu6G4haacB6hQA_ZBV6WBT5N6szdzdDV_ox9tWcqlngjxg0rWmRUHrJgDXucyRpvvQzMTmwym0TD_WYv8VC8nBmg8/s1600-h/IMG_9913.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRijclUA_uIwIIwPO1FfLKGyLaSzr4wA96sbBgWi_y3KI_60PmDTXu6G4haacB6hQA_ZBV6WBT5N6szdzdDV_ox9tWcqlngjxg0rWmRUHrJgDXucyRpvvQzMTmwym0TD_WYv8VC8nBmg8/s400/IMG_9913.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416767022230982626" /></a><br /></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-136360860460466412009-12-17T00:00:00.001-08:002009-12-17T00:25:58.267-08:00Memories from the Hotel Bel-Air<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6SuF7jBqMzyCoD-O5IxDLYvO0qcSL-VdAYLQW_P_yeUbSZTQ2qVKes6yDtdhF_x7gDQ5HmyUIvkxq3jDThORmrmJT2MQj4-3WYqw6oxC6eNRsntt4KNYI4UPVY1TfYEPi475USATAK8/s1600-h/IMG_9854.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6SuF7jBqMzyCoD-O5IxDLYvO0qcSL-VdAYLQW_P_yeUbSZTQ2qVKes6yDtdhF_x7gDQ5HmyUIvkxq3jDThORmrmJT2MQj4-3WYqw6oxC6eNRsntt4KNYI4UPVY1TfYEPi475USATAK8/s400/IMG_9854.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416117338297613714" /></a><br />There are a few "Old Hollywood" Hotels here in the Los Angeles area that hold a gold mine of history ... and the <a href="http://www.hotelbelair.com/">Hotel Bel-Air</a> is one of them. Famous guests like Marilyn Monroe, Elizabeth Taylor and Grace Kelly hung out there and took shelter in the privacy the hotel provided. <div><br /></div><div>That was long time ago though, and let's face it, styles have changed <i>a lot</i> since the 1940's. I guess that is why the Hotel Bel-Air has chosen to close down for <b>two years</b> and do a complete remodel. And when they say complete, they mean complete! Everything down to the doorknobs were removed from the hotel and moved to a location in Santa Monica for a "mega garage sale" of sorts. They sold <b>everything</b>; art, furniture, linens, shower heads, beds ... and all the KITCHEN STUFF! Silverware, napkins, dishes, pans, teapots. EVERYTHING. The professional stuff too! I got to the sale a bit late, but I did manage to score a huge (and very heavy) awesome stainless steel industrial stock pot, a mandoline, and this sterling silver cocktail shaker.... <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg0J4HC8xFOEhz_u2iYYKLjk1pGoeX4wJI8kCK8OviI_fD8nMcKHCHgsS7fbZVN47ghY1Uh7DPK_PYnh-ulPoC_Wp74Dmf-CjtzIVv6P6_iwV8fTrr8npS2BEaFl_1GiExCy02evHS4c/s1600-h/IMG_9852.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg0J4HC8xFOEhz_u2iYYKLjk1pGoeX4wJI8kCK8OviI_fD8nMcKHCHgsS7fbZVN47ghY1Uh7DPK_PYnh-ulPoC_Wp74Dmf-CjtzIVv6P6_iwV8fTrr8npS2BEaFl_1GiExCy02evHS4c/s400/IMG_9852.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416112113401273106" /></a>Now, every time I make a martini or chicken broth -- I'll daydream and wonder if the same pot made soup for Jackie Gleason, or if the same shaker made a martini for Cary Grant? You never know... </div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-32679376652307589372009-11-25T10:32:00.000-08:002009-11-25T10:47:20.878-08:00Cook your Turkey BREAST SIDE DOWN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQCTWNelEyQdPHOZ7B4JSv_nIj2mr5xBpYU5AyZttVBRNLzAVMyZwfgH_HzReibWb_cKnXQS6ImtOUiBg6o9P3GHeM8XyEtM9pYxlB_nYvDixL5KUuGBiqI_tz7A4x_JKwowEcDXBnVX3/s1600-h/IMG_1180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQCTWNelEyQdPHOZ7B4JSv_nIj2mr5xBpYU5AyZttVBRNLzAVMyZwfgH_HzReibWb_cKnXQS6ImtOUiBg6o9P3GHeM8XyEtM9pYxlB_nYvDixL5KUuGBiqI_tz7A4x_JKwowEcDXBnVX3/s400/IMG_1180.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5212740703137103730" /></a>Cooking the bird "upside down" ... it's not as pretty a presentation - but it makes for much tastier white meat!<div><br /></div><div>This is a post I first did last year for chicken. Today it's about <b>turkey!</b> (so pretend that is a picture of a turkey, and not chicken in a dutch oven). </div><div><br /></div><div>Actually, turkey is where it began. My mom always cooked the turkey upside down. Upside down, and in a brown paper bag. This is the way I always do it too, because I know it always turns out perfect. The only thing I've added to the overall preparation is that now I'll brine the birds as well. Triple threat!<br /><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMJMepv0-7I1vxTiXgJ-_7gxYOp8RBg6gTRiX6TaDeUq2JKonBZveyofN0eU-vosfZ2mq1qgRo5QD-KpLv480s0-rBtd99d6aRkEEcg39m1D17PsDMPjSTdU7KurD-KkRy4oTA6WtVrNS/s1600-h/IMG_1158.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMJMepv0-7I1vxTiXgJ-_7gxYOp8RBg6gTRiX6TaDeUq2JKonBZveyofN0eU-vosfZ2mq1qgRo5QD-KpLv480s0-rBtd99d6aRkEEcg39m1D17PsDMPjSTdU7KurD-KkRy4oTA6WtVrNS/s400/IMG_1158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5212740707974084562" /></a>Does the chicken in this pot look odd at all? It's because it's upside down. <span class="Apple-style-span" style="font-weight: bold;">Breast side down</span> instead of the way we're used to seeing it - breast side up. My mom always did this with the holiday turkeys, so why not do it with chicken. </div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCdRaRkJhFyLapv0KG1XPn2vDxjIPGHHWwy8-o_ZJdnPEbuUSgbf_FpA9NBMPFG_NJZaQbyb2_3U7W09UmygIFX1fbh5FVeH2mFZwlJH8vcIsu6HtpmEUJgncL6ZHPwGuAg4n6WLlyddm/s1600-h/IMG_1155.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCdRaRkJhFyLapv0KG1XPn2vDxjIPGHHWwy8-o_ZJdnPEbuUSgbf_FpA9NBMPFG_NJZaQbyb2_3U7W09UmygIFX1fbh5FVeH2mFZwlJH8vcIsu6HtpmEUJgncL6ZHPwGuAg4n6WLlyddm/s400/IMG_1155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5212740715487077074" /></a>1 Whole chicken - drop it into an oven safe dish that you have a lid for. Add a generous amount of salt and pepper. You could stop there and add only a bit of olive oil, but I also like to add a good sprinkling of onion powder & garlic powder, a little paprika, and a little dried oregano. Drizzle a good amount of olive oil over it, then rub it all in real good. </div><div><br /></div><div>I cook it uncovered at 375 for about 30 minutes, then turn it down to 325, cover it and slow cook it for another 2 hours. It really renders the juices, and creates a very rich, dark carmel-like sauce. Add desired vegetables, a little water (1 cup) and white wine (1 cup) in the last 45 min. When done, the liquid will be reduced down to a thick goo and you'll have a yummy sauce for drizzling over the chicken.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xY2KgfygK79LSeQNOhP1UPHro0sUg0nolzKnhOJv-PpPvYI8Azrc2uAv2qEpKD97rOavolk8WxAiphqZt72ic18v1eduse6Yd-gmiqIGtaqwFs5QncR_vdXWwhXjhazQ_jbfSG5Ji4F5/s1600-h/IMG_1166.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xY2KgfygK79LSeQNOhP1UPHro0sUg0nolzKnhOJv-PpPvYI8Azrc2uAv2qEpKD97rOavolk8WxAiphqZt72ic18v1eduse6Yd-gmiqIGtaqwFs5QncR_vdXWwhXjhazQ_jbfSG5Ji4F5/s400/IMG_1166.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5212740727424395634" /></a>OK, so here is what happens. The breast meat is sitting at the bottom of the pot, drenched in all the juices and fat and it just drinks it up. Like I said, not as pretty - but so much tastier. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcJ80Vf__BAGN6HNnMeSpFRxJO5MBsjUI61e8ZpE0Chb6Aqlv_-GiL2edCbLxTKVnvhfG3aVUSgXcYY0Nsuiy6_0XhhDd8VaQOhPDEfQOr9Mtkjtd6J2LzF75cXkoTtv6D-5D_N7YAJK2/s1600-h/IMG_1169.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcJ80Vf__BAGN6HNnMeSpFRxJO5MBsjUI61e8ZpE0Chb6Aqlv_-GiL2edCbLxTKVnvhfG3aVUSgXcYY0Nsuiy6_0XhhDd8VaQOhPDEfQOr9Mtkjtd6J2LzF75cXkoTtv6D-5D_N7YAJK2/s400/IMG_1169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5212740729968594546" /></a>Taken right out of the pot - juicy and moist. If you cut this piece of breast meat in half, you'll see the gorgeous caramel colored juice in-between each and every fiber. Go ahead, click on the picture to supersize it... you know you want to.</div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-39830386001527755532009-11-21T22:56:00.000-08:002009-11-21T23:25:21.253-08:00BRAISED PORK BELLY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93nISce-rh3_S-Nggnr1A9yt6rJWdfhiz1Lm3OGtY-w4vXFHU_vAeKQd2nyOrwAajS-HkPvojJM53bF3dciYBDjO6se22TjxGLL4ex9GzVHOSJtYTuWHEZ66Iltn1CaeCKhhAjzykuU8/s1600/IMG_9747.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93nISce-rh3_S-Nggnr1A9yt6rJWdfhiz1Lm3OGtY-w4vXFHU_vAeKQd2nyOrwAajS-HkPvojJM53bF3dciYBDjO6se22TjxGLL4ex9GzVHOSJtYTuWHEZ66Iltn1CaeCKhhAjzykuU8/s400/IMG_9747.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818864174390418" /></a>So, let's take a poll: Is there anyone here who <i>doesn't</i> like fatty, melt in your mouth pork? <div><br /></div><div>I didn't think so. </div><div><br /></div><div>Pork, when slow cooked and allowed to just get all tender and juicy, is just one of my most favorite things in the whole. wide. world.<br /><div><br /></div><div>Pork belly is now starting to pop up in fancy restaurants as appetizers and sometimes it's good, sometimes it isn't. To be really good, it has to be slow cooked, like ribs, so the fat is still intact, but as soon as you take a bite it just melts like butter. I happen to looooooove Charlie Palmer's version of pork belly. </div><div><br /></div><div>This is my version.....</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgb1_NC5Bv0JpsIA268j-Tgo1C0Yyy5RIMpFh90vQJIHvPy4sZcpMYANySFLD-AITxplJ76FqrW_gI6BZipxzO64W0SV3dTY3DdUkWqWTfV6akue_fe7fYhSV6GCLej3iBw2orNyY-g4/s1600/IMG_9730.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgb1_NC5Bv0JpsIA268j-Tgo1C0Yyy5RIMpFh90vQJIHvPy4sZcpMYANySFLD-AITxplJ76FqrW_gI6BZipxzO64W0SV3dTY3DdUkWqWTfV6akue_fe7fYhSV6GCLej3iBw2orNyY-g4/s400/IMG_9730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818786985441922" /></a>Pork belly is basically unsmoked bacon. I got mine at the Asian market. It's not salty, not cured at all. And, it had the rind. You can take the rind off, but why would you want to? It cooks up so crispy it'll rattle your brain when you eat it. "Cracklins" is what they call it in the south. Soooo yummy!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7wVOuP8VS7Fol3piWa3kesV96DUAqXJZMJPEq1shOS3hvUCtAAah53VDIbxbv6VmZUHd5cWABdz7rN22MT8sfHy3VY7y3oxCUcpk-CqCuFu-Bl6w12PfC2i_EfR1_UnmxqPMLudmMZg/s1600/IMG_9732.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7wVOuP8VS7Fol3piWa3kesV96DUAqXJZMJPEq1shOS3hvUCtAAah53VDIbxbv6VmZUHd5cWABdz7rN22MT8sfHy3VY7y3oxCUcpk-CqCuFu-Bl6w12PfC2i_EfR1_UnmxqPMLudmMZg/s400/IMG_9732.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818779703565122" /></a>With all this fat, this is best as an appetizer type dish, rather than a main dish, so I cut it in smaller pieces, each serving is about 2 ounces. Salt each side generously and place into a 325 oven. I like to use a grill pan so the fat has somewhere to go, and the pork doesn't <i>confit</i> in it's own fat. You're looking for tender ... not crispy. Well, the rind can be crispy, but that should be the only part.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB5qSxckrFnA3NmFQy7XPmDPSZOzlibZK0SPmaier4gnP9mJLMSK2sPIovrP_WfzIGF6fF72VxZxn-Z_6LHCO3m_0UwXIdG1tiMZFqBI81N03qac9pbpqZX99cWgtSdS6dZM-aLgWmdA/s1600/IMG_9733.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB5qSxckrFnA3NmFQy7XPmDPSZOzlibZK0SPmaier4gnP9mJLMSK2sPIovrP_WfzIGF6fF72VxZxn-Z_6LHCO3m_0UwXIdG1tiMZFqBI81N03qac9pbpqZX99cWgtSdS6dZM-aLgWmdA/s400/IMG_9733.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818776704220530" /></a>If your rind is on, you need to score it before cooking because it contracts quite a bit, and it will totally jack-up the look of your piece of pork belly. And do this the way you want to cut it, because after it cooks, you can not cut through it.</div><div><br /></div><div>I put my pork in the oven, at 325, for about an hour. But ovens vary, so check yours after about 40 minutes. You're looking for tender pork, and the fat all crispy at the edges - yet almost liquid inside. Crispy is OK, but if you cook it too long it will melt too much fat away and then it'll just be tender, lean pork. Sorta missing the point of the whole "equal parts of meat/fat" thing. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZD5o7WYTIa1BpECGYoq1TzP2i8ZiPwdtIbZWGtRUFoSRweUunr0iLO7wPU9IoE5dOwESlwaWjoZjdYEz6ivNQjIpG2MIXCkGaRCE9OeKD1uB7MDxw7f6v0_YBp49t65sW_zxL9-o55k/s1600/IMG_9734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZD5o7WYTIa1BpECGYoq1TzP2i8ZiPwdtIbZWGtRUFoSRweUunr0iLO7wPU9IoE5dOwESlwaWjoZjdYEz6ivNQjIpG2MIXCkGaRCE9OeKD1uB7MDxw7f6v0_YBp49t65sW_zxL9-o55k/s400/IMG_9734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818768803858690" /></a><br /></div><div>Since it is not salty, I like to add some flakey sea salt or even rock salt on the portions, then I drizzle the plate with agave nectar. If you haven't had agave nectar, it's very good - similar to honey and even a little bit like maple syrup. It's a great sweet & salty thing :)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEou_TD7H3D2fR8jJ7PlJ-Tkh933LXleX7uCr-eiDWY2Nz9HYHue-WBYC38BmxyTneEy3aKU8g-d_758XEwHDwICj38hvtF30L6mXwy0Oqpb0hXkuux26umVR_Jq_ELX_vZuDs071vZM/s1600/IMG_9746.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEou_TD7H3D2fR8jJ7PlJ-Tkh933LXleX7uCr-eiDWY2Nz9HYHue-WBYC38BmxyTneEy3aKU8g-d_758XEwHDwICj38hvtF30L6mXwy0Oqpb0hXkuux26umVR_Jq_ELX_vZuDs071vZM/s400/IMG_9746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406818763067365074" /></a><br /></div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-3280334127706721052009-10-27T13:29:00.000-07:002009-10-27T14:03:25.519-07:00Pumpkin Pie Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM85NtyQTdb4FYRuWPXE6-kUEpnQ2oj0RZftcU4K0iLAwmruV-7mUtSF0bqIJbx1PGbIWFl7tlsrTrv5X9ymZpdk6z4n4Z73Oq6sOYvX5_2rhPqUNCNBGcuZBI2dxySTsMUEjV7Sql2lk/s1600-h/IMG_9484.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM85NtyQTdb4FYRuWPXE6-kUEpnQ2oj0RZftcU4K0iLAwmruV-7mUtSF0bqIJbx1PGbIWFl7tlsrTrv5X9ymZpdk6z4n4Z73Oq6sOYvX5_2rhPqUNCNBGcuZBI2dxySTsMUEjV7Sql2lk/s400/IMG_9484.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397379832060651938" /></a>Other than my blender and my food processor, I have never used a kitchen gadget as much as I've used this ice cream maker. You can make ice cream out of anything! Sorbet is actually my preference, and it's a great way to use up overripe fruit! The other day I picked up a bag of frozen strawberries, thawed them and then put them in the blender with some simple syrup and a little bit of water. So fresh tasting and such a strong and amazing strawberry flavor! You can take any juice and make a quick sorbet - fresh squeezed orange juice, or lemonade. Toss in some yogurt to make frozen yogurt. It's endless.<br /><div><br /></div><div>So I wondered what a pumpkin sorbet would taste like? I had pumpkin on the brain because of Halloween of course, so I went to pick up a can of pumpkin. But they were out of the plain pumpkin, and just had the pumpkin pie mix. Not a big deal, it's still obviously pumpkin, but it is already sweetened and spiced. Not much left for me to do!</div><div><br /></div><div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXJ08T-aN8AUjtmahFwZvJr2meqsVgoiADjDfbFhe8IL0pZDYSVOSs2q5ULTAKigqGmU3Rw6Gf3jF1rSI6zBOl3GSK9hbrVeK_IANNYrcq_7cvQlK3cInLh-hNr4HHzGNBMnpBMe_4uQ/s1600-h/IMG_1193.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXJ08T-aN8AUjtmahFwZvJr2meqsVgoiADjDfbFhe8IL0pZDYSVOSs2q5ULTAKigqGmU3Rw6Gf3jF1rSI6zBOl3GSK9hbrVeK_IANNYrcq_7cvQlK3cInLh-hNr4HHzGNBMnpBMe_4uQ/s400/IMG_1193.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397382677594449586" /></a><br />I dumped the can of mix into the ice cream maker and poured in a healthy splash of half & half. Or was it heavy cream? Can't remember... you can use either. Or, none at all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue9f1ucTbquXlS44y-GDgphT4G-a_8pYmMvkrWpPKjOXDfRt8lGoH_KMi77cpvORp1T5Biv8Iyms5amZdEbqwrSACtuvICNcLJI77D4MIZFFAQ4m6XJ6ZuGsKIWlHhIw1GqNHYksQYZc/s1600-h/IMG_1195.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue9f1ucTbquXlS44y-GDgphT4G-a_8pYmMvkrWpPKjOXDfRt8lGoH_KMi77cpvORp1T5Biv8Iyms5amZdEbqwrSACtuvICNcLJI77D4MIZFFAQ4m6XJ6ZuGsKIWlHhIw1GqNHYksQYZc/s400/IMG_1195.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397382679504514738" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGrGc1d-aOsFJxG_1br_Aq5WIpDyOdRrgEmA8mjkLyf3VwbbqGcGe3zcDf058P3YmHSpinmgqjnJNWDpEFRO7uiuQUDkXoV_0yylkRumnwGeMh0VmXN99Jp7XxFpoQzt9GcGzMEQ4Ycw/s1600-h/IMG_1196.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 362px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGrGc1d-aOsFJxG_1br_Aq5WIpDyOdRrgEmA8mjkLyf3VwbbqGcGe3zcDf058P3YmHSpinmgqjnJNWDpEFRO7uiuQUDkXoV_0yylkRumnwGeMh0VmXN99Jp7XxFpoQzt9GcGzMEQ4Ycw/s400/IMG_1196.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397382689319333346" /></a>15 minutes later.... </div><div><br /></div><div>What can I say. If you like pumpkin pie - you will LOVE this. It's best fresh. If you are going to make it ahead, I'd probably add more cream to it so it doesn't freeze too hard.</div><div><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLuy9VApL9jWpen3ePaYwl4S1Eneia_gaHbeAtXGzszQc7yZXGdAF8ZUIxXMuKfkqnTptNH7bOOamEsW2x3FO4E0Z_3pYmVlzII_w9a0jXzo91qnZoMHoB_kajKA3k2w_hstivqA0UzY/s1600-h/IMG_9490.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLuy9VApL9jWpen3ePaYwl4S1Eneia_gaHbeAtXGzszQc7yZXGdAF8ZUIxXMuKfkqnTptNH7bOOamEsW2x3FO4E0Z_3pYmVlzII_w9a0jXzo91qnZoMHoB_kajKA3k2w_hstivqA0UzY/s400/IMG_9490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397379836407738578" /></a>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.comtag:blogger.com,1999:blog-1962880997414095559.post-39424525886581100622009-10-14T08:24:00.000-07:002009-10-14T08:43:42.538-07:00POTATO TACOS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyVg3K374CgJGXNQqJr4N7i8oiZ8t-u2ScQF0LBN97ynOKqn7NYrGiFV8zZcUv6f83JL3Y2g_o_szgjQa1tYWD3u4TNBoOMCdFTQ6HKj7And5T5NmcJX3AZxay0t5aIA9H6FSxHKXJiw/s1600-h/IMG_9365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyVg3K374CgJGXNQqJr4N7i8oiZ8t-u2ScQF0LBN97ynOKqn7NYrGiFV8zZcUv6f83JL3Y2g_o_szgjQa1tYWD3u4TNBoOMCdFTQ6HKj7And5T5NmcJX3AZxay0t5aIA9H6FSxHKXJiw/s400/IMG_9365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477231298369794" /></a>When I was a kid, this was one of my <b>most</b> favorite things! We called them <i>potato tacos</i>. It is my Dad's recipe, and I believe the story was that he got the idea from a street vendor in Mexico. No one I have ever talked to has ever heard of tacos with potatoes mixed in - including the many Mexican-Americans I have asked. So, maybe it didn't come from Mexico. Or, maybe it did, but it was just that one street vendor's special recipe? Everyone who has tried them loves them. It's different, but familiar at the same time. You gotta try it!<div><br /></div><div>Mixing potato with meat is certainly a good way to stretch a buck, and in this case, it gives a whole <i>new</i> twist to something we have all had a million times, in a million different ways. The traditional recipe is simply ground beef mixed with equal parts potato (boiled is fine) and then it's put into a flour tortilla and fried. <div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSP3JqrIof__wEFip8R34D2DYptD3bDP5JYf89YwFEJzx7y2EWA_xHL1tPeDYxAnIsGVSmzq4zt-xTVX4lNM9rcaDyMk85XFvOJiv_lNnfe-wB2yPfK2HAIbrQLhM3i_B4Q6K860d2d4/s1600-h/IMG_9340.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSP3JqrIof__wEFip8R34D2DYptD3bDP5JYf89YwFEJzx7y2EWA_xHL1tPeDYxAnIsGVSmzq4zt-xTVX4lNM9rcaDyMk85XFvOJiv_lNnfe-wB2yPfK2HAIbrQLhM3i_B4Q6K860d2d4/s400/IMG_9340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477148683914546" /></a><div style="text-align: left;">You can also mix some chopped cilantro and diced onion into the filling.</div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzBh7_hfDU2CZ8DECRQku5X8DkdkC7KSFenemKkIyktxGWtRqy-ClerTznThzBwAmBlUsHU4jAxI-PqA-DCFlsNbPZbusfynm-VvJEMhTaUdjSqqHhGUb_O59Gu5awNFXqr-BA2RcL4Y/s1600-h/IMG_9346.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzBh7_hfDU2CZ8DECRQku5X8DkdkC7KSFenemKkIyktxGWtRqy-ClerTznThzBwAmBlUsHU4jAxI-PqA-DCFlsNbPZbusfynm-VvJEMhTaUdjSqqHhGUb_O59Gu5awNFXqr-BA2RcL4Y/s400/IMG_9346.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477138797965714" /></a><div style="text-align: left;">Fill a large flour tortilla, then fold it in half and fry the tacos in batches in a little bit of oil until golden on both sides.</div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIgT0ruB76qAb7BR6oUwoJTps2zNBNBh6Zh2tAW0iK_Bol53yZPW1RI4dOIVjciCHYG5ubeA1U7njTLWMrDaLxDUCidpPJKVDA3w9vk8foq6NS220fHeL-gwnz5j4Cv2QevIMS7UueU4/s1600-h/IMG_9353.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIgT0ruB76qAb7BR6oUwoJTps2zNBNBh6Zh2tAW0iK_Bol53yZPW1RI4dOIVjciCHYG5ubeA1U7njTLWMrDaLxDUCidpPJKVDA3w9vk8foq6NS220fHeL-gwnz5j4Cv2QevIMS7UueU4/s400/IMG_9353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477137151099746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWwTZUyLcKB3gDiDlUpf1qRBNquDFooAT9qfvAB4MyMGrSqY6Je9aEgjpMKjLDJrvGC_ZRwm84NtWWxEhGtcEruJhhlmVOKfOowA2NC1T7x42Ka065LVbmPBj7wXuxYjLZM5L3ShVmnU/s1600-h/IMG_9356.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWwTZUyLcKB3gDiDlUpf1qRBNquDFooAT9qfvAB4MyMGrSqY6Je9aEgjpMKjLDJrvGC_ZRwm84NtWWxEhGtcEruJhhlmVOKfOowA2NC1T7x42Ka065LVbmPBj7wXuxYjLZM5L3ShVmnU/s400/IMG_9356.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477129268627618" /></a><br /></div><div>When done, garnish with all your favorites. I like shredded lettuce, cheese, a little sour cream, fresh diced tomatoes and hot sauce! </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGWvn-mo85qjCNiJ8miCaguho_SCPGmRLAquYsfShOX2ChR_2IGN-JmgkdNOuQ9ySgh6ZAmAbasXZdd4yIMvrVwxmeNujUJpvcOPCOd5YbmXE2nJYf-Jk3TGPMrjlgUB9IXj1fUMvZA/s1600-h/IMG_9357.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGWvn-mo85qjCNiJ8miCaguho_SCPGmRLAquYsfShOX2ChR_2IGN-JmgkdNOuQ9ySgh6ZAmAbasXZdd4yIMvrVwxmeNujUJpvcOPCOd5YbmXE2nJYf-Jk3TGPMrjlgUB9IXj1fUMvZA/s400/IMG_9357.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392477118420026258" /></a><br /></div></div></div>SOUP OF THE DAYhttp://www.blogger.com/profile/13698716458953144827noreply@blogger.com