tag:blogger.com,1999:blog-51828671328007691602024-03-05T04:52:37.034-08:00Curries and CakesSShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-5182867132800769160.post-18066310185105333272021-11-17T23:12:00.002-08:002021-11-17T23:12:30.769-08:00When You Miss Mumbai<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5AyhIcjBepdvdwGlbo-gbYtbIBrrfa04kD2ECy36VIMjqMx1OA8JDMkaWWMsFDTsWI0AJdKEWgs-J3RFAcwWrqV0FEZAFyTMGmtDFbfvgGYOLYY4AxRz-4VMnlyuI-8Gdn37xMM9JJbY/s4096/P_20180411_101000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5AyhIcjBepdvdwGlbo-gbYtbIBrrfa04kD2ECy36VIMjqMx1OA8JDMkaWWMsFDTsWI0AJdKEWgs-J3RFAcwWrqV0FEZAFyTMGmtDFbfvgGYOLYY4AxRz-4VMnlyuI-8Gdn37xMM9JJbY/s320/P_20180411_101000.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsfv2tuQ09uCx4iVBkzIM-A06dgewv1AGZtushjPsS-rhR7ihtaDb2k87AC7WBuDNLHJhNwKFKJ5Dk7XZjc5kM8mg9Q7bLydQD5P8DZxEzsUv47p2f25tBJh1YLZ5yxmH_RqvOPOGjJ8K/s4096/P_20180410_172603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsfv2tuQ09uCx4iVBkzIM-A06dgewv1AGZtushjPsS-rhR7ihtaDb2k87AC7WBuDNLHJhNwKFKJ5Dk7XZjc5kM8mg9Q7bLydQD5P8DZxEzsUv47p2f25tBJh1YLZ5yxmH_RqvOPOGjJ8K/s320/P_20180410_172603.jpg" width="180" /></a></div><br /></div><p>There are few places I miss as much as my family's home in Alibag. The pandemic changed so much for everyone. For me, it took away my India. Bougainvillea blossoms and coconut trees. Walking along our yard's parapet and watching the sunset. </p><p>And the food. The tiniest shrimps in thick masala. Fish smeared in green chutney and steamed in banana leaf. Chikoos, my unbeautiful favorite fruit. </p><p>Flavor memories are strong. Thankfully, one can cook to bring them back to life. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk_H6Zo4gMq-vPAAws6f77RIL5OurHm8r1AuymuFKJlO8jIchNxTQINHWuXpsM6zG1rkVcuzARFkq0Kj_CM4GBJsDRJ_dEGtk38Ska5OBszBwErx3HEtjOyrKWzHr1tBTpEKc6V6-v43-/s4032/IMG_4136.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk_H6Zo4gMq-vPAAws6f77RIL5OurHm8r1AuymuFKJlO8jIchNxTQINHWuXpsM6zG1rkVcuzARFkq0Kj_CM4GBJsDRJ_dEGtk38Ska5OBszBwErx3HEtjOyrKWzHr1tBTpEKc6V6-v43-/s320/IMG_4136.HEIC" width="240" /></a></div><p></p><p>I am also lucky in my friends in this new home. Living in the bay area means being surrounded by gorgeous produce. One of my friends brought home farm fresh tomatoes, and I reaped the bounty. (It fits the original theme of this blog, written as a harried student, that my board prep materials background the photo below). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95WBtWlLPGj6QpBvA32hm84qfvarfufkKdIGwYAkVm54JKqdpBAxKtWTlS1Cmk4K56qTl3c1lImZF6-SO0jbDNCGhynkqWVOU0bGVB71APjInPJaqECjV-XejdieClbYujL6GnsvJ2XJi/s3780/A1C466A2-A39F-4973-8F7A-38DA86E50822.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3780" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95WBtWlLPGj6QpBvA32hm84qfvarfufkKdIGwYAkVm54JKqdpBAxKtWTlS1Cmk4K56qTl3c1lImZF6-SO0jbDNCGhynkqWVOU0bGVB71APjInPJaqECjV-XejdieClbYujL6GnsvJ2XJi/s320/A1C466A2-A39F-4973-8F7A-38DA86E50822.jpg" width="256" /></a></div><p style="text-align: left;"></p><p>Mumbai is home to Parsis, and many Parsi cafes. Sometime in my life there, Parsi tomato jam embedded itself in my sense memories. I cannot recall the last time I ate it, even in recent trips to the big city. Yet, it calls forth monsoon and late nights watching the Queen's necklace twinkle. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMVcR3ifXs_WENPkBRhwkWYzoejaLAkWLM4klAZHH5plwQsrp1DweAHfoiygxrG_HHHq1qERKPeK501wIkQqQ2sX4ArbpDAsX4gOzrIb4j8rEGs00CEUkezybG4ztbx6KsFxGU26IDfv8/s4032/65527620761__29FC6819-B785-495E-952B-3CC693665313.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMVcR3ifXs_WENPkBRhwkWYzoejaLAkWLM4klAZHH5plwQsrp1DweAHfoiygxrG_HHHq1qERKPeK501wIkQqQ2sX4ArbpDAsX4gOzrIb4j8rEGs00CEUkezybG4ztbx6KsFxGU26IDfv8/s320/65527620761__29FC6819-B785-495E-952B-3CC693665313.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Alive with ginger, garlic, chili, cloves, cinnamon and bright tomato, it is my summers in a jar. This recipe made me enough to gift two medium-sized jars, and keep a big one for myself. I miss it already. But while it was in my fridge, my home in India was just a lid-twist away. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQENdys4XO0OOe4PJZzIL1NnlC9MxP5RnhjoDXhxbwxLyOEEJ3gMlHvcVGwVUFL0uybC0TNIBe8JmFMApp9Qj9Q3VZsRBL8wdy_ncKUkZPMFhC7x6Wz64ilWxvpQsyDyn7LWz3nXGhzcPe/s4032/IMG_4138.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQENdys4XO0OOe4PJZzIL1NnlC9MxP5RnhjoDXhxbwxLyOEEJ3gMlHvcVGwVUFL0uybC0TNIBe8JmFMApp9Qj9Q3VZsRBL8wdy_ncKUkZPMFhC7x6Wz64ilWxvpQsyDyn7LWz3nXGhzcPe/s320/IMG_4138.HEIC" width="240" /></a></div><br /><p><i><span style="font-size: 11.0pt;">Parsi Tomato Jam </span></i></p><p>
</p><p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="font-size: 11.0pt;">Adapted from Niloufer Ichaporia King's
Recipe </span></i><span style="font-size: 11.0pt;"><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="background: white; font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">1.5 lbs ripe tomatoes, rough chop </span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="margin: 0in;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">¼ cup julienned ginger (about 1.5in long piece)</span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="margin: 0in;"><i><span style="font-size: 11.0pt;">½ head sliced garlic <span style="background: white; color: black; mso-color-alt: windowtext;">(about ¼ cup)</span><o:p></o:p></span></i></p>
<p style="margin: 0in;"><i><span style="font-size: 11.0pt;">¾ cup <span style="background: white; color: black; mso-color-alt: windowtext;">vinegar (I used a
mix of red wine vinegar and apple cider because that’s what I had; the original
recipe calls for cider or malt vinegar)</span><o:p></o:p></span></i></p>
<p style="margin: 0in;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">1 cup brown sugar </span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">½ cup of raisins (optional; I had dried cranberries about, so
in they went)</span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">1 tablespoon chili powder (I had Korean gochugaru which gave
a deep smoky spicy taste; the original recipe calls for cayenne pepper or hot
ground chili. This amount lends tasteable hotness, if you want a milder
version add ~1/2 tbsp)</span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">1 small cinnamon stick</span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">3 whole cloves</span></i></p><p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><i><span style="font-size: 11.0pt;">1 <span style="background: white;">teaspoon salt</span></span></i></p>
<p style="margin: 0in;"><i><span style="background: white; color: black; font-size: 11.0pt; mso-color-alt: windowtext;">Grated peel of one lemon (optional; also original
recipe called for orange) </span></i><i><span style="font-size: 11.0pt;"><o:p></o:p></span></i></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">Roughly chop the tomatoes.
Put them in a heavy bottomed pan with the ginger, garlic, vinegar, raisins (optional),
sugar, chili powder, cinnamon, cloves, and salt. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">Stir to combine everything,
and bring the mixture to a boil. Lower the heat and simmer uncovered. Stir
occasionally. You want the chutney to reach the consistency of a soft jam, <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0in; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">Niloufer’s original recipe
calls for double the tomatoes (and 4 hours of simmering), but my halved recipe
still took about 3 hours over very low heat. Low and slow allows flavor development, so try not to rush. <o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">When you take the chutney
off the stove, adjust the salt, sugar, and vinegar to your liking. You can also
add more chili if you seek a kick. You want to do this while its still warm. Add the
lemon (or orange) peel at this time. <o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">Niloufer recommends
letting the chutney sit for a day to fine-tune the balance and allow flavor merging. I let it sit out overnight with the lid on in my cool
kitchen, and it did beautifully. <o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">I end with her words
because everyone should read them: <o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">“Remember that this is a
chutney—it should be forceful, declamatory. You want a chutney to light up your
mouth, to have some punch. Sweet! Sour! Salty! Hot! The biggest mistake with
chutney is to think of it as a spiced jam. Never leave out the salt or
undersalt in the name of some diet deity. I tend to give the chutney away as
soon as I make it, so I don’t go to great lengths with the bottling process. I
just put the jars and tops through the dishwasher and give them an extra jolt of
boiling water before I fill them.”<o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">I don’t have a dishwasher,
so I just swirled boiling water around my clean jars and left them upside down
to dry. The jam was finished within 2 weeks so I cannot vouch for the longevity
of this process. I can vouch for the immediate consumption of the jam. <o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p style="margin: 0in;"><span style="font-size: 11.0pt;">Ways it was eaten: <o:p></o:p></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt;">With eggs on
toast <o:p></o:p></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt;">Scooped up on
chips<o:p></o:p></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt;">On crackers with many
different cheeses <o:p></o:p></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt;">Sandwich spread
(chicken sandwiches, yum)<o:p></o:p></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt;">Straight with a
spoon <o:p></o:p></span></p><br /><p></p>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-37145809234829773622021-11-17T22:23:00.003-08:002021-11-17T23:13:09.866-08:00Home Again<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ri_Ob2lfMWwiJcJZaWgq7cnjr7xM_wei34GOlUe9hdsFnpIdGQdvB4js_dE3X66s8UkJjK5VZiv0lA5mRFWR2ld0yk8cTWGFIc7LyeiRGc87kuEBi_uIxg2OVHPrWegLxn7y9c54Xjfr/s4032/IMG_3733.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ri_Ob2lfMWwiJcJZaWgq7cnjr7xM_wei34GOlUe9hdsFnpIdGQdvB4js_dE3X66s8UkJjK5VZiv0lA5mRFWR2ld0yk8cTWGFIc7LyeiRGc87kuEBi_uIxg2OVHPrWegLxn7y9c54Xjfr/s320/IMG_3733.HEIC" width="320" /></a></div><div></div><br /></div><div><br /></div>Times change. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zUpdScBtZSxDmat8jfqekObznXN5Mygy095jzhiPoZ7Ab4ei1KFGPcHKVeIir53SENop4XX1gmHSx0jlultBfB2edC99LoeW0oRGCkv_8DeWZ4jeg1YRihCxgMQV7QNPkic8Abq04eLT/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="274" data-original-width="180" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zUpdScBtZSxDmat8jfqekObznXN5Mygy095jzhiPoZ7Ab4ei1KFGPcHKVeIir53SENop4XX1gmHSx0jlultBfB2edC99LoeW0oRGCkv_8DeWZ4jeg1YRihCxgMQV7QNPkic8Abq04eLT/" width="158" /></a></div><br /><br /></div><div>I am a doctor. </div><div><br /></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_GS_bPJYGENfwLV4aS40N_xTEmA78FqJxcLTeAU3oHQClCg_xXZ57HVf5jAFbylDCTtw-zdwt8FW3fDfTJpjGPGsjde-Ga3_cZLOx4RJ9bJRLlHzMEPc8ihzNLg92kG8Wn-nJLwnAwHc/s4032/IMG_4107.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_GS_bPJYGENfwLV4aS40N_xTEmA78FqJxcLTeAU3oHQClCg_xXZ57HVf5jAFbylDCTtw-zdwt8FW3fDfTJpjGPGsjde-Ga3_cZLOx4RJ9bJRLlHzMEPc8ihzNLg92kG8Wn-nJLwnAwHc/w157-h209/IMG_4107.HEIC" width="157" /></a></div><div><br /></div><div>I got into medical school. I went to medical school. I matched for residency. I completed residency. I took my Pediatric Boards. I have a job as a primary care pediatrician. </div><div><br /></div><div>I live in my own home. </div><div><br /></div><div>All of this was unimaginable when I first started my blog. Medical school itself such a far away dream. </div><div><br /></div><div>I am surviving a pandemic, as are we all. </div><div><br /></div><div><br /></div><div>Welcome back. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVp7L_vRvuRKaLw8L4dOwmrtLb2Bh6-L32_gi1DMCiuPP9q1A2N7YU7DyYoG2Ug-9ntsxIGKFNw91Q4l-I5Zlf37lMbSDhPF_XIHuPfl5rNPi35BNp7SHoPUF-nvvoI_JXdjEUN2MfKVb/s4032/IMG_4211.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVp7L_vRvuRKaLw8L4dOwmrtLb2Bh6-L32_gi1DMCiuPP9q1A2N7YU7DyYoG2Ug-9ntsxIGKFNw91Q4l-I5Zlf37lMbSDhPF_XIHuPfl5rNPi35BNp7SHoPUF-nvvoI_JXdjEUN2MfKVb/s320/IMG_4211.HEIC" width="240" /></a></div><div style="text-align: left;"></div><div><br /></div><div>I taught myself to cook with this blog. Now I cook often. </div><div><br /></div><div>This is not a recipe post because I didn't plan to return, I just sat down at my table and began. </div><div><br /></div><div>I hope to write again though. </div><div><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOdNwojzNLZzmqZ8ymUSVrxH3mosX6oGCifcuLGSBITxxaZgHdxYiGBtA7IBr2fM6xOUg5LGK3Clv-8ECsWwoU3fR3beX9wba6cYmoGPUVX9J6IX7ejjxX_yXLGI5H4MrA1qlo8CXzUGN/s4032/65221114652__75DFED83-BBBB-4934-8A95-9A65D7CEFBF9.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOdNwojzNLZzmqZ8ymUSVrxH3mosX6oGCifcuLGSBITxxaZgHdxYiGBtA7IBr2fM6xOUg5LGK3Clv-8ECsWwoU3fR3beX9wba6cYmoGPUVX9J6IX7ejjxX_yXLGI5H4MrA1qlo8CXzUGN/s320/65221114652__75DFED83-BBBB-4934-8A95-9A65D7CEFBF9.HEIC" width="240" /></a></div><div><br /></div><div> Welcome home. </div><div><br /></div><div><br /></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-79097509963487309892013-01-28T13:38:00.003-08:002013-01-28T13:38:45.313-08:00Winter Wonderlands<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"> It was a beautiful weekend. It snowed in Philadelphia on Friday, and I don't see how anyone can dislike snow. This was the most perfect kind: sparkling and soft, and when you held it in your hands and looked into it you could see a kaleidoscope of the most gorgeous flakes. I was very happy, and even if it has mostly melted there are little reminiscings of it left still, and I have hope for more.</span></div>
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Snow like this always makes me think of home. Of looking out my window after the first big snow and - being a very OCD little child - not wanting anyone to disturb the untouched wonderland before I had time to sit and admire it. Then we could tromp around and play and come in for hot chocolate and - hopefully - cookies.<br />
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Cookie, other than being a wonderful word, is such a beautiful concept. One bowl of butter, sugar, flour all mixed together can yield glorious results in such short periods of time. I feel as though not enough has been said in praise of the humble cookie and so I am making do by celebrating it today in the form of - brace yourself - the humblest snickerdoodle (which is also a pretty lovely word).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuWIV-cfWScwqnkvzxJX1w2-VfAjg4-4sU-OH5arEWCFHjhgCLZfbBzFhQ-qF0yb4R6C0qM2q464XdrIqCKVPRRMl-H18Pag_yOfd3betuatj91OunGyBfBhchjwSb9dOtZ4csvioJE4J/s1600/DSCN5082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuWIV-cfWScwqnkvzxJX1w2-VfAjg4-4sU-OH5arEWCFHjhgCLZfbBzFhQ-qF0yb4R6C0qM2q464XdrIqCKVPRRMl-H18Pag_yOfd3betuatj91OunGyBfBhchjwSb9dOtZ4csvioJE4J/s320/DSCN5082.JPG" width="320" /></a></div>
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This recipe is actually inspired by my PennPal or little sister. She wanted to make sugar cookies - and I co-opted the idea into snickerdoodles because they are so much fun to make. Yes, there is the necessary creaming of butter and sugar, and the egg and vanilla, but then there is party time: rolling the dough into little balls and then running them through trails of cinnamon and (if you're me) sugar to coat them. Also, if you are me and my PennPal, you spend the time while the dough is chilling shaking around a plate of cinnamon/sugar and finding shapes in it. We are the coolest.<br />
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So, I present to you the snickerdoodle. The ultimate source of sweet fragrances for cold and hungry comrades and family to come home to. The perfect little bit of crisp edges, soft cakey-inside cookie goodness. The best base for adding chocolate chips and almonds (if you are my PennPal), also any other goodies you want to add: walnuts, pecans, butterscotch chips - just stir them in before you chill the dough. So if you want to be me: sit inside and look out at the snow, sip on a cup of hot chocolate, and bite daintily on a snickerdoodle... i.e. gobble down three before you know what you are doing.<br />
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<i>Snickerdoodles </i><br />
<i>Makes about 20 cookies </i><br />
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<i>1 stick Butter (4 oz) </i><br />
<i>1/2 cup Granulated Sugar</i><br />
<i>1 Egg</i><br />
<i>1/2 tsp Vanilla Extract </i><br />
<i>3/4 cup All-Purpose Flour</i><br />
<i>1 tsp Baking Powder</i><br />
<i>1/4 tsp Salt </i><br />
<i>2 tbsp Ground Cinnamon </i><br />
<i>2 tbsp Brown Sugar </i><br />
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In a large bowl, cream together the butter and the sugar. Next, beat in the egg and vanilla until well mixed. Add the flour, baking powder, and salt. Stir until just combined, making sure you get all the flour on the bottom of the bowl, and mix in any thing you would like (a cup of chocolate chips, nuts, etc.) at this time. Wrap the bowl in clingwrap and stick it in the fridge for at least half an hour (the dough is easier to work with chilled).<br />
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While it is chilling, butter your baking sheets and pre-heat your oven to 350 degrees. In a large flat plate or bowl, mix together the cinnamon and sugar. Once it is time to bake the cookies, take them out of the fridge. Roll balls of about half-tablespoons of dough and then roll them around in the cinnamon/sugar mixture to coat them. Place them 2'' apart on the baking sheets as they spread quite a lot. Bake for 12-14 minutes, until slightly brown at the edges and golden on top. Cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. Eat!<br />
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<i>Note: This is the recipe I always use....I bet adapted from Nigella Lawson but, I don't have the book anymore to check so....credits will be given later?</i><br />
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SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-25973047693994420492013-01-18T20:12:00.000-08:002013-01-18T20:12:05.808-08:00Fresh Starts and Caramels<div dir="ltr" style="text-align: left;" trbidi="on">
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I know. It's been a while doesn't even start to cover it. Let us leave it at - I never meant to stop blogging and I never ever imagined I would stop cooking. Sometimes, when life gives us lemons (or the MCAT and organic chemistry lab) documenting the lemonade-making process falls by the wayside. But oh - oh oh oh I'm so happy I'm back and that's all that matters now. Everyone who has asked me, "When are you going to post again?!" Thank you for believing - this one's for you. <div>
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But the apple cider caramels, I'm sorry but these caramels are going elsewhere. You may remember my obsession with care-package-sending (see <a href="http://curriesandcakes.blogspot.com/2011/02/packaging-care.html">here</a>..and <a href="http://curriesandcakes.blogspot.com/2011/02/packaging-care-part-two.html">here</a>)...but I'm not sure if we've talked about birthdays. I love birthdays. Anything that gives me an excuse to buy things or make things and wrap them - elaborately...bows included - and watch an unsuspecting person open troves of gifts makes me want to jump up and down. </div>
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So, when I told myself I had to blog This week, and found out it was my friend's birthday, and realized he would be back at college right about now and Need some homey food - everything came together. The what to make? Well, since <a href="http://curriesandcakes.blogspot.com/2012/04/star-struck.html">I left off</a> with <a href="http://smittenkitchen.com/">Deb and Smitten Kitchen</a>, it seems only fitting to return with her too. <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X/ref=sr_1_1?ie=UTF8&qid=1358565080&sr=8-1&keywords=smitten+kitchen">The Smitten Kitchen Cookbook</a> came out, and a beautiful soul gave it to me for Christmas, and all I'm saying is that it actually Delivers on that constant cookbook promise of: "You'll want to make the recipe as soon as you see it!" Yes, I normally hate caramels. Yes, I don't own a candy thermometer. And yes, I saw this recipe and then I made it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBIeyy-qaGBD7p2Lp4qyxJ6ymGIM-I-Pjd3GA_pcRJxpk05dVjuF1T05ncnjSboM_3Wg2mwq6sMPu9GZJGecenPeVd9oWhcQg5lfmErdcaap4qelqkV0qHolVFVnfv_F0-3f_wJWAlXp7/s1600/DSCN4998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBIeyy-qaGBD7p2Lp4qyxJ6ymGIM-I-Pjd3GA_pcRJxpk05dVjuF1T05ncnjSboM_3Wg2mwq6sMPu9GZJGecenPeVd9oWhcQg5lfmErdcaap4qelqkV0qHolVFVnfv_F0-3f_wJWAlXp7/s400/DSCN4998.JPG" width="400" /></a></div>
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The English language fails when attempting to describe certain things: the appley-spicy-almost-pumpkin-pie fragrance that pervades the kitchen when apple cider is being boiled down to a bubbling syrup, the firm-yet-soft-and-melty nature of an apple cider caramel as you bite into it, and the perfect bit of autumn that you taste when it hits your tongue. Please make these. They are far easier than ordinary caramel because apple cider is being boiled down instead of that dangerous sugar/water combination, and they are so worth the reward for you - and your friends. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4vrY-obHbrLJzU98F7or8CK8lwB64hSMyiN48-zUXRk78ZVcdoQKhu7Kg-VIWX7kehHfT7fxVv8nuWl5rWwReoXLzCMKmRH8zLqiGvhdAV7JNEvaTriAE9XxmYfdOQ1S0wEICjVVnVZH/s1600/DSCN5003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4vrY-obHbrLJzU98F7or8CK8lwB64hSMyiN48-zUXRk78ZVcdoQKhu7Kg-VIWX7kehHfT7fxVv8nuWl5rWwReoXLzCMKmRH8zLqiGvhdAV7JNEvaTriAE9XxmYfdOQ1S0wEICjVVnVZH/s200/DSCN5003.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoaNP4Y989cSgLtSetvyxjsyNpjIjlPn9oN1jvrDjX7MQtkXnmD1Xf-7NMCFR_c04pa2G5GHPyzdBzJWkqrgxZRzcLe5EUnm5cEbHuCubu8aQ1WRjr2848B71HQByagdhtxVVx2vQ-1Ei/s1600/DSCN5006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoaNP4Y989cSgLtSetvyxjsyNpjIjlPn9oN1jvrDjX7MQtkXnmD1Xf-7NMCFR_c04pa2G5GHPyzdBzJWkqrgxZRzcLe5EUnm5cEbHuCubu8aQ1WRjr2848B71HQByagdhtxVVx2vQ-1Ei/s200/DSCN5006.JPG" width="200" /></a></div>
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<i>Apple Cider Caramels </i></div>
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<i>Adapted (barely) from <a href="http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/">Smitten Kitchen</a></i></div>
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<i>3 3/4 cups Apple Cider (not hard apple cider or apple juice - I bought mine from Trader Joe's)</i></div>
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<i>1/4 cup Puerto Rican Rum</i></div>
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<i>1 stick Unsalted Butter </i></div>
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<i>1/3 cup Heavy Cream</i></div>
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<i>1/2 cup Light Brown Sugar</i></div>
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<i>1 cup Granulated Sugar</i></div>
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<i>1/2 tsp Ground Cinnamon</i></div>
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<i>1 tsp Sea Salt (or 2 tsp if you use a flaky sea salt like Maldon)</i></div>
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<i>Canola or Vegetable Oil to coat knife </i></div>
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Note: My friend turned 21 and my theme (as you will notice over the next few posts) is that everything I send him should have some sort of alcohol in it...obviously. So, I substituted 1/4 cup of the cider with 1/4 cup of rum. However, its a tiny note and you can barely taste it, so if you have none or want it for other activities, I will never tell on you and no one will miss it at all - just use 4 cups of apple cider. </div>
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In a 3 quart saucepan (or bigger) at high heat, boil the apple cider and rum until it reduces down to a thick, dark syrup that is from 1/3-1/2 cup in volume, stirring occasionally. </div>
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While it is reducing (it can take up to 45 minutes), line an 8x8 square pan with two long crisscrossed sheets of parchment paper and set aside. Cut the stick of butter into chunks and collect your other ingredients. In a small dish, mix the ground cinnamon and sea salt. If you do Not own a candy or deep-fry thermometer, get one or two small bowls and fill them with water and some ice - this will allow you to check when the caramel is done. </div>
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Once the apple cider is reduced, remove the saucepan from the heat and stir in the butter, both types of sugar, and cream - making sure the butter melts in completely. Return the saucepan to medium high heat and (if you have one) attach a candy/deep-fry thermometer to the side. Do not stir the caramel at all now for best results! Let it come to a boil, and then (within 5 minutes of coming to a boil) the temperature should rise to 252 degrees (not 225) and you should remove the saucepan from the heat. If you are not using a thermometer, drop a tiny spoonful of the caramel into the cold water and see if it is firm, chewy, and can be plied into a ball.* As soon as this is possible, remove the caramel from the heat. </div>
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Next, pour in the cinnamon and salt mixture, stirring the caramel a few times to disperse it. Then, pour the caramel into the prepared 8x8 pan and let it sit until it is cool and firm - for about 2 hours, or slightly less time if cooled in the fridge. Once it is cool, transfer the parchment paper sling containing the caramel onto a cutting board. Coat a knife with a neutral oil and cut the block of caramel into 1'' by 1'' squares. Rubbing oil (I used a paper towel for this) over the knife between each cut is highly recommended. Wrap each square in a 4'' by 4'' piece of wax paper, placing it in the center and folding the top and bottom of the paper over the caramel, then twisting the sides. The caramels keep for 2 weeks in an airtight container. </div>
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*Note: Two bowls are helpful because I was so paranoid about overcooking the caramel that I kept dropping little bits of caramel into the first bowl and it got cloudy and hard to tell which the newest pieces of caramel were. To tell if it is done, make sure the caramel is Firm and not so soft that it falls apart in your hands. </div>
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SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-18552086969455929452012-04-01T13:32:00.000-07:002012-04-01T13:32:02.722-07:00Star Struck<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYlVJTjMw_Uuo00WdU-nCvh9rlCsF-qxx7goQf_tyiDLrt0L3DmSx0xjHWYU7yzi-E2Ci3S_XEBz8N2vTflQ_ltGEubdrflHEK4z-9z1dXrzDFwbgpGYIhakv7CRJsMsE3qUmfNfZV7iS/s1600/DSCN3781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYlVJTjMw_Uuo00WdU-nCvh9rlCsF-qxx7goQf_tyiDLrt0L3DmSx0xjHWYU7yzi-E2Ci3S_XEBz8N2vTflQ_ltGEubdrflHEK4z-9z1dXrzDFwbgpGYIhakv7CRJsMsE3qUmfNfZV7iS/s400/DSCN3781.JPG" width="400" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VBoB7mgVek9zi8zyd804-PZ4zlJ2RMsWYb5u3m9y9yzolg9Od1Srm2_tFBlZJURPgyfEudEpKtBZXcj7mLWILN1XMXitO8poha0eYfiurJ9J0a_hDagGi9FCpUIOrt1o6pAjgiKupvhC/s1600/DSCN3778.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
I am a little star struck...or maybe a lot. Because <a href="http://curriesandcakes.blogspot.com/2011/12/adoration.html">what happened today was not just that Deb from Smittenkitchen responded to one of my comments on her blog</a>...it was that I actually got to meet her! Isn't it funny how things you think are impossible can sometimes come true? How it helps you realize that if little things you thought could never happen can happen, then maybe those big impossible things looming ahead will happen too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-LCKJBqrJKNwitZ8p0u3BMaVF6aTzNICGD3Q5gHaKAp3kqbcAZxIdvLa4HaVZ-uUGz5k4tHRMpw1dJ97MWJxPVIV-Wyj2JJNdEYwec3Uju1agnf6idWl83t3VCqCtNVzML2V0gUx7pgg/s1600/DSCN3772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-LCKJBqrJKNwitZ8p0u3BMaVF6aTzNICGD3Q5gHaKAp3kqbcAZxIdvLa4HaVZ-uUGz5k4tHRMpw1dJ97MWJxPVIV-Wyj2JJNdEYwec3Uju1agnf6idWl83t3VCqCtNVzML2V0gUx7pgg/s400/DSCN3772.JPG" width="400" /></a></div><br />
Life is full of surprises and little blessings. Today I went to hear Deb talk on a panel, and I got to talk to her afterwards. And she is so sweet and so nice that she didn't even mind when we crazy star struck college girls mobbed her after the talk. Instead, she responded to all our questions! And talking to her and hearing her talk about her blog, I realized what a lovely thing a blog can be. Not just in that it can get one cookbook deals or panel invitations, but because it brings so many people together. Two girls I work with were at the talk today, and we got to discuss something non-work related! One person's writing did that for us.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wk0_Bv6AqnfHPeuANyloGcla00YwKeamPg3UNIbuFnTI4cF4CaH58Dd6jbGzHh4Ci0acOwgzE23J6q5TIoerntbgISNdI2b99CBPfv9sqaSzOKL7q_z-LH_h0B2fGCCq57L18fhUR25M/s1600/DSCN3776.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wk0_Bv6AqnfHPeuANyloGcla00YwKeamPg3UNIbuFnTI4cF4CaH58Dd6jbGzHh4Ci0acOwgzE23J6q5TIoerntbgISNdI2b99CBPfv9sqaSzOKL7q_z-LH_h0B2fGCCq57L18fhUR25M/s400/DSCN3776.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyG5-WlUlG-sxpzKf5e4KNrOCxtZgh3j-19FQUH0JPGQ7H7AF9FBe_H9z8RQNn6D9truBPgQu3IoSoYTrO9UVPQaeiXA5fM1oQo9f-NRIhiPliAgIk52ODuDEka55J4ilupPRKFLqtjqX/s1600/DSCN3780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyG5-WlUlG-sxpzKf5e4KNrOCxtZgh3j-19FQUH0JPGQ7H7AF9FBe_H9z8RQNn6D9truBPgQu3IoSoYTrO9UVPQaeiXA5fM1oQo9f-NRIhiPliAgIk52ODuDEka55J4ilupPRKFLqtjqX/s400/DSCN3780.JPG" width="400" /></a></div><br />
And not just one person's writing, but one person's cooking. Making food is such a communal experience. I feel like even if you are cooking for one, the process of buying the food from somewhere, transporting it, picking a recipe from cookbooks or blogs - everything turns it into a social experience. Listening to Deb talk about how she is constantly thinking critically about how food can be improved reminded me of how much food can mean. It can mean sharing, it can mean thinking critically and analyzing, it can mean traveling or scavenging to find ingredients (generally the latter if you're me).<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6Jyxl8LH7mDWeJiVo5JgUBjR7junO-oXe6hQ15GwofMm3eWabZGX0aT6OIQ-G2Pa8POV4T3nRWP2-sFTaAnTVZgQSFPziS5jNgchc5eDIgB4VVpU7hCV9lk_2Cm4HHpT5b0bE901AsIS/s1600/DSCN3785.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6Jyxl8LH7mDWeJiVo5JgUBjR7junO-oXe6hQ15GwofMm3eWabZGX0aT6OIQ-G2Pa8POV4T3nRWP2-sFTaAnTVZgQSFPziS5jNgchc5eDIgB4VVpU7hCV9lk_2Cm4HHpT5b0bE901AsIS/s400/DSCN3785.JPG" width="400" /></a></div><br />
All this inspired me again, to create my own recipe. I love adapting recipes, and I often don't have the time to tweak them and give them my own spin as much as I would like. But Deb's idea of thinking of things You want to eat and then going on to create those really struck me. Enough that as soon as I got home, I made this flatbread. I love goat cheese, I love peaches, and in my mind they sing together. My go-to Trader Joe's crust stretched thin topped with drizzles of honey, peaches, goat cheese, a little black pepper and basil was thus born. I can imagine this as a lovely summer treat, when there are real peaches and not the frozen ones I have. Crispy and light and refreshing but with the melting creaminess of warm goat cheese, it was the perfect lunch (maybe not my most balanced meal...but that's OK). And above all, it reminded me of what I can do and come up with, and what blogging and being here lets me do. So thank you.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VBoB7mgVek9zi8zyd804-PZ4zlJ2RMsWYb5u3m9y9yzolg9Od1Srm2_tFBlZJURPgyfEudEpKtBZXcj7mLWILN1XMXitO8poha0eYfiurJ9J0a_hDagGi9FCpUIOrt1o6pAjgiKupvhC/s1600/DSCN3778.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VBoB7mgVek9zi8zyd804-PZ4zlJ2RMsWYb5u3m9y9yzolg9Od1Srm2_tFBlZJURPgyfEudEpKtBZXcj7mLWILN1XMXitO8poha0eYfiurJ9J0a_hDagGi9FCpUIOrt1o6pAjgiKupvhC/s320/DSCN3778.JPG" width="320" /></a> </div><br />
<i>Peach and Goat Cheese Flatbread</i><br />
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<i>1/2 Trader Joe's Pizza Dough (or enough dough for an 8'' Diameter Thin Crust Pizza) </i><br />
<i>1/2 Cup Sliced Peaches (I defrosted sliced, frozen peaches - I'm sure fresh would be better)</i><br />
<i>1 tsp Olive Oil </i><br />
<i>2 tsp Honey (You could use less if you have really sweet peaches)</i><br />
<i>3 tbsp Goat Cheese</i><br />
<i>1/4 tsp Black Pepper (This is to taste: just a few grinds is what you want)</i><br />
<i>1/4 tsp Basil (Ditto)</i><br />
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Pre-heat the oven to 425 degrees F. Drizzle a little olive oil on an 8'' by 10'' baking tray and stretch or roll out your pizza dough until it covers the pan, i.e. it is as thin as possible without tearing (or roll it into an 8'' diameter pizza and use a pizza stone). Next, slice your peaches thinly. If you use pre-sliced peaches like me, just slice them each in half again lengthwise. Drizzle your pizza dough with a little bit of olive oil and 1 tsp of honey, making sure to cover the whole surface. Lay your slices of peach out on the dough trying not to overlap them. Then, put the tray in the oven and let it bake for 10 minutes until the crust is golden and crispy. Take the tray out and dollop the goat cheese all over the flatbread and around the peach slices. Place it back into the oven for 2 minutes, and then take out. Sprinkle it with black pepper and basil, and drizzle the remaining teaspoon of honey all over. Let it cool on the tray for 5 minutes, put it onto a cutting board, and serve! </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com1tag:blogger.com,1999:blog-5182867132800769160.post-87667854956812736232012-03-19T21:04:00.000-07:002012-03-19T21:04:29.697-07:00Spring Time!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGu_u6gEgDgTocNt-gbVZvaSAEptdMWhDrshG_iOPOC7I2s5X22vYjEM6VC6H8cZJBL21O-9DB_n0HAFY6No1iVzGttqDI7vhgPs2xWTLdSfBTzWIvmYsIgOFfRrt6hd2kqW40WH5q7cc/s1600/DSCN3762.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGu_u6gEgDgTocNt-gbVZvaSAEptdMWhDrshG_iOPOC7I2s5X22vYjEM6VC6H8cZJBL21O-9DB_n0HAFY6No1iVzGttqDI7vhgPs2xWTLdSfBTzWIvmYsIgOFfRrt6hd2kqW40WH5q7cc/s400/DSCN3762.JPG" width="400" /></a></div><br />
Good God, has it actually been a month? I missed all you lovely people. I missed cooking and I missed photographing, but most of all I missed writing. Writing English essays is one thing, writing endless reactions over and over again (organic chemistry anyone?) is something entirely different, but writing these blog posts keeps me sane. Oh the joy of writing what I Want to write! Of spilling out what I really and truly feel. Thank you for being here to read my ramblings, thank you oh so much.<br />
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And here with my ramblings I am back to present...another cake! I seem to be on some kind of cake-roll, but when I am stressed beyond belief, cake is my savior. Cake makes me happy, baking cake gives me an opportunity to blast music and sing and run around the kitchen while its in the oven...and end up with such a delicious product! I know its not the healthiest option, but my sweet tooth will never understand.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1vkoeLUttoIVtIlHdx2KvMJrDreYqvsP8BgQTG2APE_5lqw5WM70lrpxKbu2FZVP8And-bRcHBaw9FayFichhCNzSm211mt9tv_mqThWnSQIc9kDiU1Mu61vIUnQdgEWtj_HkLYf4xZz/s1600/DSCN3748.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1vkoeLUttoIVtIlHdx2KvMJrDreYqvsP8BgQTG2APE_5lqw5WM70lrpxKbu2FZVP8And-bRcHBaw9FayFichhCNzSm211mt9tv_mqThWnSQIc9kDiU1Mu61vIUnQdgEWtj_HkLYf4xZz/s400/DSCN3748.JPG" width="400" /></a> </div><br />
This cake is also so seasonal. The sun is shining almost too brightly, I'm wearing a skirt and a tank top, and I bought a whole pineapple from Trader Joe's on Friday! I have never bought a pineapple before. I'm not sure if or when I've even eaten fresh pineapple before. Let me tell you, I was intimidated when it came down to cutting and peeling and coring this thing, but thankfully I just followed <a href="http://smittenkitchen.com/2011/02/pina-colada-cake/">Deb at Smittenkitchen's</a> step by step pictures.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGvmbx9IRWtV2qZHWA_OB25zWMn8AsLkBx1cLHSH-HYDgDQIncZi4DhvRrNupBiNzszy0hxiPr7d4XhCW3g7idjJQTj9XrM2AT-5qcrynPTmZWseHGipK1FZ1eY0iSnMjp7GjdxFhm0kB/s1600/DSCN3754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGvmbx9IRWtV2qZHWA_OB25zWMn8AsLkBx1cLHSH-HYDgDQIncZi4DhvRrNupBiNzszy0hxiPr7d4XhCW3g7idjJQTj9XrM2AT-5qcrynPTmZWseHGipK1FZ1eY0iSnMjp7GjdxFhm0kB/s320/DSCN3754.JPG" width="320" /></a> </div><br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vwGye5MqW-8FU2YoltvDXVenBLiObwZFESBxJtlfwd9Lq4V3KYSfEhp_XobCSqXi9WEB5o571__4JZxcPiy27gHTMfTwTNUTuJmb87ZHePe6HJYUyDaj1DOy8YvHv-hYgQIdrhyphenhypheneZpJv/s1600/DSCN3755.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vwGye5MqW-8FU2YoltvDXVenBLiObwZFESBxJtlfwd9Lq4V3KYSfEhp_XobCSqXi9WEB5o571__4JZxcPiy27gHTMfTwTNUTuJmb87ZHePe6HJYUyDaj1DOy8YvHv-hYgQIdrhyphenhypheneZpJv/s320/DSCN3755.JPG" width="320" /></a></div><br />
I also came up with this cake recipe (almost) all by myself! I based most of the ratios off of Deb's recipe but the effect is entirely different. Oh my this cake was so good. I wanted something light, something I could eat for breakfast and with tea, after lunch and after dinner, and never get tired of. Boy, did I succeed. (Did I really just say Boy? Writing again makes me overly euphoric..) Bursting with pineapple chunks, moist beyond belief, and just barely sweet, this cake keeps you coming back for more and more and more. Just like writing is going to bring me back again so soon!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZmo04IV9TDnuZt4-eqO71tFpIbKCmgWeoC09xoTNHpm2Bz8yBwsbf6GGGl9zy3qK-bIeXIk669_jgzmOMw23uvQ8Hc8JuypbUmGWNrSBsoTfGK6a6qEyPSBPdRfC27bdDK20BUW3T0Xr/s1600/DSCN3761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZmo04IV9TDnuZt4-eqO71tFpIbKCmgWeoC09xoTNHpm2Bz8yBwsbf6GGGl9zy3qK-bIeXIk669_jgzmOMw23uvQ8Hc8JuypbUmGWNrSBsoTfGK6a6qEyPSBPdRfC27bdDK20BUW3T0Xr/s400/DSCN3761.JPG" width="400" /></a></div><div style="text-align: center;"> </div> Happy Spring time!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-APKIAt6NjRCBRvJed7E57qOc8z3pXRAU5jCf30UwU5aDgFb-PSFEW4HKH4cHAOfzAeWTBzml3d1tnlRA0Rs2CAVVWj6eiyaxOlqlDYWWCty_7brcY2KE6MPygtoHgy91_NvI1qhPfY_/s1600/DSCN3767.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-APKIAt6NjRCBRvJed7E57qOc8z3pXRAU5jCf30UwU5aDgFb-PSFEW4HKH4cHAOfzAeWTBzml3d1tnlRA0Rs2CAVVWj6eiyaxOlqlDYWWCty_7brcY2KE6MPygtoHgy91_NvI1qhPfY_/s400/DSCN3767.JPG" width="400" /></a></div><br />
<i>Pineapple Chunk Cake</i><br />
<i><a href="http://smittenkitchen.com/2011/02/pina-colada-cake/">Very loosely adapted from Smittenkitchen</a></i><br />
<br />
<i>1 Medium Pineapple</i><br />
<i>1 1/2 cups Water</i><br />
<i>3/4 cup Granulated Sugar</i><br />
<i>2 tbsp Rum (I had light, but I bet dark would be good)</i><br />
<i>2 cups All-Purpose Flour</i><br />
<i>1 tsp Baking Powder</i><br />
<i>3/4 tsp Baking Soda</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 stick Unsalted Butter (or Margarine)</i><br />
<i>2 Large Eggs</i><br />
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First, cut off the top of the pineapple and quarter it lengthwise. Then, core it by cutting out the middle section, and peel off the skin making sure no knobs are remaining. I then cut the pineapple quarters lengthwise in half again, and just chopped those up. If you would like smaller chunks of pineapple in your cake, dice more finely, it is up to you!<br />
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In a large saucepan, heat the water, 1/4 cup of the sugar, and the rum at medium heat. Once it is boiling, stir to make sure all the sugar is dissolved. Then, add in your pineapple chunks. Reduce the heat to medium low, and allow the pineapples to simmer in the syrup for 15 minutes. Then, turn off the heat and transfer the pineapple chunks to one bowl and the syrup to another. Let them cool.<br />
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Meanwhile, pre-heat the oven to 350 degrees and butter a 9-in cake pan. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In another large bowl, cream together the butter (softened first in the microwave) and the remaining 1/2 cup of sugar. Add to this one egg at a time, beating thoroughly after each addition. Next, stir in 1/2 cup of the syrup, then fold in 1/2 of the flour mixture. Repeat this once more so you have incorporated 1 cup of syrup total, stirring just until everything is incorporated. Last of all, fold the drained pineapple chunks into the batter (the remaining syrup will be used as a glaze). Bake the cake for 35-40 minutes or until a toothpick stuck into the middle comes out clean. Take it out and allow it to cool in the pan on a wire rack for 10 minutes. Then, turn it out onto the rack. Place a large plate or cutting board under the rack, and pour the remaining (I know its super watery) syrup carefully all over the cake - you want as much to soak in as possible. Once that is done...try to wait for it to cool at least 5 minutes longer. Then eat! Or let it cool all the way if you can.</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-14244692284561999362012-02-22T21:58:00.000-08:002012-02-22T21:58:18.099-08:00Banana-Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1OWbg7FbAHRac4ZaziDorcIEK4tvCuuL2f9QAIfc56p8M6AVTx-8NWa-ZKrMutsEhZ2l63riPV_RQ1Ctq6lnujky0Vf_jUmeKXFMHtPwfrrR8cS7gngqajkdMC5u04VWjZKR34dPLFSJ/s1600/DSCN3512.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1OWbg7FbAHRac4ZaziDorcIEK4tvCuuL2f9QAIfc56p8M6AVTx-8NWa-ZKrMutsEhZ2l63riPV_RQ1Ctq6lnujky0Vf_jUmeKXFMHtPwfrrR8cS7gngqajkdMC5u04VWjZKR34dPLFSJ/s400/DSCN3512.JPG" width="400" /></a></div><br />
Today, I decided to do the laundry. I decided to wash all my sheets and all my towels. I decided to reorganize my closet. I have piled up all the dishes, and I will do them All. Because my parents are visiting. Not just my parents, but my parents and my little brother. (My little sister having decided to go to school on the West Coast she cannot join the reunion, but I will see her soon so all is well.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tb1ERahdvt7oQagaTuZL0rhXyqn-JkEJtSsqUkKN0Y28t1HQzq1vc8MlFlZ6a2w8uuww1S5EOm6lZJbUK5g1uziLnwVGnjNi_J8j24ZosaTzG8NAdk9X6l2JhODL51ZOI8Lbh0hwsnSV/s1600/DSCN3501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tb1ERahdvt7oQagaTuZL0rhXyqn-JkEJtSsqUkKN0Y28t1HQzq1vc8MlFlZ6a2w8uuww1S5EOm6lZJbUK5g1uziLnwVGnjNi_J8j24ZosaTzG8NAdk9X6l2JhODL51ZOI8Lbh0hwsnSV/s320/DSCN3501.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzZHXimmE2Yx1XayXZR2Q3K0iNhUC0NS5UTOH96hIKodsOBdhXAg4XsxkLQGimAZePMucWNoUt4mtf3cM3J3J7h7qo66Gks8ZT-7yGpRuMJ-bn5kb6bsFopjQIo4xEV5SHkmadeoDs_ME/s1600/DSCN3504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzZHXimmE2Yx1XayXZR2Q3K0iNhUC0NS5UTOH96hIKodsOBdhXAg4XsxkLQGimAZePMucWNoUt4mtf3cM3J3J7h7qo66Gks8ZT-7yGpRuMJ-bn5kb6bsFopjQIo4xEV5SHkmadeoDs_ME/s320/DSCN3504.JPG" width="320" /></a></div><br />
Struggling to get my comforter back into its newly washed duvet cover a little while ago, I felt a strange kind of vertigo. My family is visiting so I'm cleaning my apartment. Wasn't it just yesterday that I was sitting on the couch folding the laundry with my mom? That I was complaining about the sandwiches she'd made me to take to school? That I could come home and there would be fresh baked bread stored, as always, in the slow cooker? Yes, I get it back for a little while over vacation. But is this, this living in an apartment and making my own meals and folding my own little store of laundry, is this real life now?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx4wp14UAkjvQpFB8iMU3uAG3Jx2mcfSMjmuUX7BUbvMmuIGPlG8oudkU8QZG3Q8D8NGPBAJzRJHv2ZXsBThTpfQ5rQpQ0W2SpwxrJZzvtDvfU0ADFTFVJVJ7wa0lPlA37DkzzVgvrNaB/s1600/DSCN3513.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx4wp14UAkjvQpFB8iMU3uAG3Jx2mcfSMjmuUX7BUbvMmuIGPlG8oudkU8QZG3Q8D8NGPBAJzRJHv2ZXsBThTpfQ5rQpQ0W2SpwxrJZzvtDvfU0ADFTFVJVJ7wa0lPlA37DkzzVgvrNaB/s320/DSCN3513.JPG" width="320" /></a> </div><br />
If it is, its a good thing my parents are visiting. I want to be pampered for a little while. I don't want to cook my own meals. I want to be driven around in the car, in the back seat with my little brother. One of my very wise friends the other day commented on our lives at college, how we are constantly running around. No two hours are spent in the same place between different classes and meetings and studying. Its true, and now I need a respite, a little haven. And that is what parents are for, right?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo8pr0RGXfK2V-SFYVVjflo7svbKcMj6EVMAtaTPBmPgq5xtfwfq_-C4Y79qqqvB2KGX4AxyTK4LZ8JJRRaVNtt7DqDeZz193DotVW3J1-m-SfXOhAQCHQ9w49fhHb9IE0sP-MHonmxyQ/s1600/DSCN3515.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo8pr0RGXfK2V-SFYVVjflo7svbKcMj6EVMAtaTPBmPgq5xtfwfq_-C4Y79qqqvB2KGX4AxyTK4LZ8JJRRaVNtt7DqDeZz193DotVW3J1-m-SfXOhAQCHQ9w49fhHb9IE0sP-MHonmxyQ/s400/DSCN3515.JPG" width="400" /></a></div><br />
Just like this bread. I know I gravitate towards <a href="http://curriesandcakes.blogspot.com/2011/04/long-overdue.html">banana bread</a> and <a href="http://curriesandcakes.blogspot.com/2011/10/zucchini-bread.html">zucchini bread</a>, so it seems inevitable that a banana-zucchini bread is making its way onto my page. But, when one has half a zucchini in the fridge and wants comforting food, this does seem the way to go. This bread is dense and moist, full of banana flavor and the heartwarming knowledge that one is eating a vegetable. But most importantly, with its cinnamon and nutmeg goodness, this bread made my apartment smell like home. A home my parents and brother can come visit and fill full of home-like memories.<br />
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<i>Banana Zucchini Bread</i><br />
<i><a href="http://joythebaker.com/2011/07/vegan-mango-banana-bread/">Adapted from Joy the Baker</a></i><br />
<i></i><br />
<i>2 large Ripe Bananas</i><br />
<i>3/4 cup Granulated Sugar</i><br />
<i>1/4 cup Vegetable Oil</i><br />
<i>2 tsp Vanilla</i><br />
<i>1/4 cup Milk (or use Soy Milk to stay vegan) </i><br />
<i>2 cups All-Purpose Flour</i><br />
<i>1 tsp Baking Soda</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 tsp Cinnamon</i><br />
<i>1/8 tsp Nutmeg </i><br />
<i>1 cup Shredded Zucchini</i><br />
<br />
Pre-heat oven to 350 degrees and grease an 8 by 4 (or 9 by 5) loaf pan.<br />
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In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt, and set aside. Next, in a separate mixing bowl, thoroughly mash your bananas. To your bananas, add the sugar, oil, vanilla extract, and milk. Whisk everything together until incorporated. Using a wooden spoon, mix these wet ingredients into your dry ones until just combined. Fold in your shredded zucchini, and scrape the batter into the loaf pan. Bake for 45-50 minutes, testing with a toothpick to make sure it comes out clean and the bread is ready. Once it is done, take it out on the oven and cool it on a wire rack for ten minutes in the pan. Then, upturn the cake onto the pan, and leave it to cool completely - or slice and eat right away.</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-89382403031840375202012-02-17T15:30:00.000-08:002012-02-17T15:30:29.110-08:00Returning to My Roots<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgLo4NzPi1pfxstWV2rkxNuWjvQk-VYF-qz5HdleWRKGlx4u_sQWjRh63ofaq3egVyJiJUSDuObFMrNPMMZ8r_47ILJUuZARxx_Pgx5IZu_lpz7fK-V_2gM7JjMMq9rXGDvzBq98Pkkem/s1600/DSCN3451.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0zL9Zs4Tj1N0P3Fd4boLhm5j0pro7w9jybPMoLdhjZF4NpgRHImMm7Qvuxr8wS3itAIz5MY4sgqJpZBggrBlgaqibDHX7KYR_hBLU6l5_kF4i8u7t5ac0xf474fzI2hx_bdYDL8f6UFO/s1600/DSCN3453.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0zL9Zs4Tj1N0P3Fd4boLhm5j0pro7w9jybPMoLdhjZF4NpgRHImMm7Qvuxr8wS3itAIz5MY4sgqJpZBggrBlgaqibDHX7KYR_hBLU6l5_kF4i8u7t5ac0xf474fzI2hx_bdYDL8f6UFO/s400/DSCN3453.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div> Sometimes, you have to work with what you have. That sometimes is pretty much all the time regarding cooking and me lately. I need to start shopping based on things I want to make. Instead I shop like this: I need a fruit (bananas), I need a cheese (this takes the longest), I need 2 vegetables (mushrooms!...and something random), I need 2 frozen foods because I know I will not cook once I get home from Trader Joe's after starving all day today, bread, sandwich meat...and there we have the constants of my ten things I buy every week (I leave room for a little miscellaneous..eggs? pasta? what don't I have at home? Toothpaste. You know, that kind of thing).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XfCO2Qh8OTghF4M2eFlA3EirjSNr2Q7Dl0NQbk2Isk_GijbKChEMG8EYwq8VdSCnHZb5_Dkkie5nZgfPdBDPDxpIQtjDPlYOXK_kEnwNXMIcBBEAq-DBfFPmusPOaqFcelj3EJbhvDng/s1600/DSCN3447.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XfCO2Qh8OTghF4M2eFlA3EirjSNr2Q7Dl0NQbk2Isk_GijbKChEMG8EYwq8VdSCnHZb5_Dkkie5nZgfPdBDPDxpIQtjDPlYOXK_kEnwNXMIcBBEAq-DBfFPmusPOaqFcelj3EJbhvDng/s200/DSCN3447.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIlau4_X_YYUvsiOO5bvgZ3AO3Jbw1ocK9Ceg3zi9us1J6jo927-HBvI1RTbxlkdgQFdwQduO2rmo-uUQvhZDmC8i2fO8h57eCXbbGMh-YK9WwKf_L6x0bLlkEOMcAsB4nn0WFlMTRxTV/s1600/DSCN3458.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIlau4_X_YYUvsiOO5bvgZ3AO3Jbw1ocK9Ceg3zi9us1J6jo927-HBvI1RTbxlkdgQFdwQduO2rmo-uUQvhZDmC8i2fO8h57eCXbbGMh-YK9WwKf_L6x0bLlkEOMcAsB4nn0WFlMTRxTV/s200/DSCN3458.JPG" width="200" /></a></div><br />
The issue with this grand new shopping system is that while I have the ingredients needed to throw together my everyday meals (there's been a lot of omelettes lately), I never seem to have the right things for a Recipe. But then I had a revelation.<a href="http://curriesandcakes.blogspot.com/2011/02/in-which-i-made-something-delicious.html"> Isn't that what I used to blog about when I blogged everyday oh so long ago</a>? I just used to write about my everyday meals because isn't that The Point. That everyday meals can be made in college, that they can be super simple and not require a Recipe? No more capitals in the middle of sentences from now on, promise.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xd8DSJyjqxZW427M82Tv6wkNIb332dbQVS-_g9vPSzJGuWq2JXH2wn86IbQiS-Wkqpj-d7bSd4pg5bY9jvz25ro7_jKqwAc0DJYjhy4R8O9EghXtCnvDBQzRZrJmeMOBiqE2CZosahlS/s1600/DSCN3455.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xd8DSJyjqxZW427M82Tv6wkNIb332dbQVS-_g9vPSzJGuWq2JXH2wn86IbQiS-Wkqpj-d7bSd4pg5bY9jvz25ro7_jKqwAc0DJYjhy4R8O9EghXtCnvDBQzRZrJmeMOBiqE2CZosahlS/s400/DSCN3455.JPG" width="400" /></a> </div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgLo4NzPi1pfxstWV2rkxNuWjvQk-VYF-qz5HdleWRKGlx4u_sQWjRh63ofaq3egVyJiJUSDuObFMrNPMMZ8r_47ILJUuZARxx_Pgx5IZu_lpz7fK-V_2gM7JjMMq9rXGDvzBq98Pkkem/s1600/DSCN3451.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgLo4NzPi1pfxstWV2rkxNuWjvQk-VYF-qz5HdleWRKGlx4u_sQWjRh63ofaq3egVyJiJUSDuObFMrNPMMZ8r_47ILJUuZARxx_Pgx5IZu_lpz7fK-V_2gM7JjMMq9rXGDvzBq98Pkkem/s400/DSCN3451.JPG" width="400" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0zL9Zs4Tj1N0P3Fd4boLhm5j0pro7w9jybPMoLdhjZF4NpgRHImMm7Qvuxr8wS3itAIz5MY4sgqJpZBggrBlgaqibDHX7KYR_hBLU6l5_kF4i8u7t5ac0xf474fzI2hx_bdYDL8f6UFO/s1600/DSCN3453.JPG" style="margin-left: 1em; margin-right: 1em;"> </a> </div> Here's another revelation. I totally missed my one year anniversary of blogging. I feel like I don't deserve it anyway due to my winter break hiatus... But this is my 100th post. Wow. You know, I constantly contemplated my 100th post, and how I would make something super fancy and super special. But in a way, this is much more fitting. Here am I, college student with fridge full of my 10 weekly items, telling you that a little thinking out of the box and scrounging around your apartment is all you really need to make a special meal just for any old weeknight.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdHGz4sDEeVS4vijnrJlXTgfPuWOVlb0hPvUt71f5pu5_leaU315YXtQLn144tOw4SGgY6dSPD2gxBMWivMTUpf8bBduqvCCNE0ap1czofBXnkdRsc_vF_o_Bsl3wVTrn6Uu5YdCxw7ot/s1600/DSCN3459.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdHGz4sDEeVS4vijnrJlXTgfPuWOVlb0hPvUt71f5pu5_leaU315YXtQLn144tOw4SGgY6dSPD2gxBMWivMTUpf8bBduqvCCNE0ap1czofBXnkdRsc_vF_o_Bsl3wVTrn6Uu5YdCxw7ot/s400/DSCN3459.JPG" width="400" /></a> </div><br />
So, here's what I actually made: mushrooms (obviously) and pasta. Simple. But no jars of tomato sauce because just because we are in college doesn't mean we can't make sauce! It doesn't take that long, I promise. Here's what it took me: I chopped up mushrooms, I cooked the mushrooms, I took them out and used the same pan to cook down some red wine, chicken broth, and spices. I added my pre-cooked pasta (which I cooked to just al-dente) and my mushrooms, and simmered everything together. Grand total: 20 mins. Use what you have on hand! Google recipes and find new ideas! But keep cooking, and your everyday meals won't seem everyday anymore, they will be 100th post worthy.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TORoI2uX8p4-mgof7oKhr8ly8hOXzsVcuRwumtngT7GkJ-JEIgYpcnVRMh4pVXyszsNZLDc53q1cAG7yg4l6AfV7tthDmA9BvBR3PT1Q09k8xJJa9RZqYwjAcqPmdzSvlSJrF4DUFOvw/s1600/DSCN3449.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TORoI2uX8p4-mgof7oKhr8ly8hOXzsVcuRwumtngT7GkJ-JEIgYpcnVRMh4pVXyszsNZLDc53q1cAG7yg4l6AfV7tthDmA9BvBR3PT1Q09k8xJJa9RZqYwjAcqPmdzSvlSJrF4DUFOvw/s400/DSCN3449.JPG" width="300" /></a> </div><br />
<i>Red Wine and Mushroom Pasta</i><br />
<br />
<i>Note</i>: Feel free to use any seasonings you like. Thyme, oregano all go well with basil, or as substitutes. Red chili flakes are of course optional, but they don't add a lot of heat to this just a little flavor. Also, I used the honey because my wine was Super acidic and I really didn't like its taste that much, so honey is a good...rounder-outer of the flavor. Use your taste buds to guide you! Also, use spaghetti or any other long/strand pasta you like, I just do think the long-strand types would work better than other kinds.<br />
<br />
<i>1 tsp Crushed Garlic (or 1 Garlic Clove, minced) </i><br />
<i>2 tbsp Olive Oil </i><br />
<i>10 oz Baby Bella Cremini Mushrooms (or really, any kind of mushrooms you like)</i><br />
<i>1/2 tsp Salt </i><br />
<i>1 tsp Dried Basil</i><br />
<i>1 tsp Italian Seasonings</i><br />
<i>1/2 tsp Red Chili Flakes</i><br />
<i>1/2 cup Red Wine </i><br />
<i>1/2 cup Chicken OR Vegetable Broth (Or 1/2 cup Water and 1/2 bouillon cube) </i><br />
<i>1/2 tsp Honey</i><br />
<i>2 servings Linguine, Just-Cooked (i.e. take them out when they are still rather al-dente)</i><br />
<br />
Roughly chop your mushrooms, including the stems. In a very large frying pan, heat 1 1/2 tbsp of olive oil at medium high heat. Once it is hot, and 1/2 tsp of the crushed garlic, and allow it to sizzle for a minute. Then, add in the mushrooms and salt. Stir them around well, and then let them sit evenly on the pan and cook for 3-4 minutes, only stirring occasionally. Once they are darker and tender, and releasing some juices, transfer the mushrooms into a separate bowl. Try to the get the juices to stay in the pan.<br />
<br />
Add the remaining 1/2 tbsp of olive oil, and the remaining 1/2 tsp of the garlic to the same pan at medium-high heat. Allow them to sizzle for a minute, then stir in the basil, Italian seasoning, and red chili flakes if using. Stir in the pan for a minute or two, then add the wine and broth (or water and cube). Mix everything together well, adding the honey if needed, and then leave for 5 minutes. Allow the alcohol to evaporate off and the sauce to become thicker. Once it looks slightly (not A lot, just slightly) more viscous, add in the just-cooked pasta. Stir the pasta into the sauce, it will absorb the color and should start absorbing the flavors. Leave at a simmer for a few minutes, until the sauce has reduced further and most of it seems absorbed into the pasta, and then add the mushrooms. Simmer everything together for a few minutes until the mushrooms are hot again, and serve! </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com1tag:blogger.com,1999:blog-5182867132800769160.post-18842527645422098152012-02-05T11:04:00.000-08:002012-02-05T11:04:10.412-08:00Happy House<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf5x1id9LCTNURh5p4ryhLW_q9eP5sUhvKgm9I-rUADLVfptOnRmxKNse3gq9oh3GZGSlu_p_AA3DrwmqpTkgP-VoDrwjIc3jG2jApJRXOe6J4BmNpQCmrXHPbtc8_mc6DWJpdPgfq2Pu/s1600/DSCN3349.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf5x1id9LCTNURh5p4ryhLW_q9eP5sUhvKgm9I-rUADLVfptOnRmxKNse3gq9oh3GZGSlu_p_AA3DrwmqpTkgP-VoDrwjIc3jG2jApJRXOe6J4BmNpQCmrXHPbtc8_mc6DWJpdPgfq2Pu/s400/DSCN3349.JPG" width="400" /></a></div><br />
It's been awhile.... A long while. There's the usual run of excuses to give - I had winter break! Then I came back! School started! And the more realistic - I was so exhausted when I got home I barely cooked. I was so overwhelmed when I got back to school that blogging seemed like a chore. Thankfully, I have put that all behind me - courtesy dropping a class and realizing No, there are not 30 hours in a day.<br />
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<div class="separator" style="clear: both; text-align: left;"> Everything is settling down. Philly is looking beautiful again, and my stove ridiculously inviting. But not as inviting as my oven. I know that the last thing I posted - oh so long ago - was a cake, but I couldn't resist. I want to celebrate being back. This is my little internet home, and I wanted a little homey cake to go with what I can't help but consider my (hopefully permanent) return.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnJzGvT4orpthLfJBOYnsZ_R9GvwZCocqWWjEHnfpmMh-UfKgAtKll_w379VWFY5Clq7rfQWiekkVs4bgUQIGUm9_kFRP0U9tPNMqyRNNrQd28JdIxSS2d5leelKmGVoLep5kOAmhpigw/s1600/DSCN3374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnJzGvT4orpthLfJBOYnsZ_R9GvwZCocqWWjEHnfpmMh-UfKgAtKll_w379VWFY5Clq7rfQWiekkVs4bgUQIGUm9_kFRP0U9tPNMqyRNNrQd28JdIxSS2d5leelKmGVoLep5kOAmhpigw/s320/DSCN3374.JPG" width="320" /></a></div><br />
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I actually had no idea what kind of cake to make once I started thinking about blogging again, but there I was helped out by my little sister in the Big Brother Big Sister type program that I'm in. This week when I saw her, she really wanted to make a vanilla cake. And when we went grocery shopping, it was entirely her idea to buy a bag of Hershey's Mini Kisses. Inspiration comes from all sorts of places, and it was a good thing she was around because this cake would not have been half as amazing without her.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8QZhlK8g_Z8iWK2QbsIkBLuuxK0XikKjlePgTy9kSs0LyNx8q9WZtnmbbV3MKwa0yDffqt5oOs2toX4cCML-FBv_0kmc3wpINLDiyJbmGLDFRxzKcNJqlSX0_ALiHZbQbkk22ogLgoZS/s1600/DSCN3348.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8QZhlK8g_Z8iWK2QbsIkBLuuxK0XikKjlePgTy9kSs0LyNx8q9WZtnmbbV3MKwa0yDffqt5oOs2toX4cCML-FBv_0kmc3wpINLDiyJbmGLDFRxzKcNJqlSX0_ALiHZbQbkk22ogLgoZS/s400/DSCN3348.JPG" width="400" /></a> </div><br />
So, we worked busily and produced this giant of a cake. Can't you just tell that it made the apartment smell heavenly? Golden crumbed on the outside, almost like cornbread as my assistant said, and densely vanilla-y inside with little chocolate chunks, it might have been lovely on its own. But we didn't stop there. I made a thick chocolate cream cheese filling and chopped almonds into it. Cutting the cake in half (Not very expertly...) and filling it was fun, eating it was so much more.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd07919norsp05VZa2-Z0SzWtbyw07E2z86gn42ZdV93w5jX0tJAjLajIknfZpxuW2hRFx43wAv11NUQgre2ILApjQoKfzzx4pY2nMl8dySh2D7YtmH72LLfd4_SDTuYO5siUuEeHpIvq/s1600/DSCN3376.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd07919norsp05VZa2-Z0SzWtbyw07E2z86gn42ZdV93w5jX0tJAjLajIknfZpxuW2hRFx43wAv11NUQgre2ILApjQoKfzzx4pY2nMl8dySh2D7YtmH72LLfd4_SDTuYO5siUuEeHpIvq/s400/DSCN3376.JPG" width="400" /></a></div><br />
I took it to a potluck at my friend's place, a house aptly named Happy House, and there it was happily devoured. That was really all I needed to blog again. I love cooking and I missed it....but more than that sharing my food and hearing how much people liked it reminded me that what I love most about blogging is sharing with all of you, and the thought that maybe someday you can share these foods with others. I hope you make this cake and it makes you as happy as it made me! It's good to be back. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZjJt_rrRbLIRZ640x7QBJRiXoYKsThW1ZPIX-oRpkTkQUzHtUlM9Ne1LrLPuNnISMzu2eKGnhNScIqM91fznaw0hOp_2a0aKzf-dl_5qXN9-bjMov7hyiedF60NvMCt3_KMGOwWBp_RM/s1600/DSCN3345.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZjJt_rrRbLIRZ640x7QBJRiXoYKsThW1ZPIX-oRpkTkQUzHtUlM9Ne1LrLPuNnISMzu2eKGnhNScIqM91fznaw0hOp_2a0aKzf-dl_5qXN9-bjMov7hyiedF60NvMCt3_KMGOwWBp_RM/s320/DSCN3345.JPG" width="320" /></a></div><br />
<i>Happy House Cake</i><br />
<br />
<i>For the Chocolate Chip Cake:</i><br />
<i><a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">Adapted from Smitten Kitchen</a></i><br />
<br />
<i>4 cups All-Purpose Flour</i><br />
<i>2 tsp Baking Powder</i><br />
<i>1 1/2 tsp Baking Soda</i><br />
<i>1 tsp Salt</i><br />
<i>1 cup Softened Butter (I use Smart Balance...just to make myself feel better)</i><br />
<i>1 3/4 cup Sugar</i><br />
<i> 2 tsp Vanilla</i><br />
<i>4 large Eggs</i><br />
<i>2 cups Milk</i><br />
<i>4 oz Mini Hershey's Kisses (or chocolate of your choice) </i> <br />
<br />
Pre-heat the oven to 350 degrees. Butter a 9 by 13 pan and line the bottom with parchment paper (or you can use two 9 in cake pans if you want to make a layered cake), make sure to butter on top of the parchment as well. <br />
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, use an electric mixer to beat together the butter and sugar until it is fluffy and a lighter cream color. Next, beat in the vanilla, and the eggs one at a time. Make sure everything is well mixed. Then slowly pour in the milk while beating at low speed. Your mixture is going to look supremely curdled. Once the milk is combined, add the flour mixture in three batches. Use the mixer on low to mix in each addition until it is just incorporated, no need to overmix. Pour your batter into your cake pan and spread it evenly. Lift your pan up an inch off the table and drop it down to pop any air bubbles. Then, place it in the oven for 45-50 minutes until its golden brown. While it is baking, start on the frosting.<br />
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Start checking the cake at 40 minutes but it might take slightly longer to bake. It is ready when you can insert a toothpick in it and it comes out clean. Place it on a wire rack once done, and let it cool in the pan for 10 minutes. Once it has cooled, run a plastic knife around the edges and upturn it onto the rack (if you have one that large). I just let mine finish cooling on a large cutting board.<br />
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<i>For the Filling:</i><br />
<br />
<i>6 oz Mini Hershey's Kisses</i><br />
<i>1 tbsp Butter</i><br />
<i>1/4 cup Milk</i><br />
<i>5 tbsp Cream Cheese</i><br />
<i>1/3 cup Almonds, Finely chopped </i><br />
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Place the chocolate and butter in a small saucepan at medium heat. Mixing with a wooden spoon, let all the chocolate melt. Once it is melted, whisk in a couple of tablespoons of the milk. Next, whisk in the cream cheese (Note: if you would like, you can pre-whisk the cream cheese in another bowl or with an electric mixer so it is fluffy and you don't have to work so hard whisking it in by hand into the chocolate). Once the cream cheese is thoroughly incorporated, it is up to you. I wanted a fairly thick filling, but one that would easily spread through the cake and have vaguely the consistency of a pudding. So I whisked in slightly less than 1/4 cup of milk, and kept whisking and cooking it until it reached that. If you like a slightly thinner, more ganache like filling just add more milk. Once your filling is ready, whisk in the almonds. <br />
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<i>To put the Cake together</i><br />
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Once the cake has cooled completely, place it on a cutting board and make sure you have another large cutting board or plate nearby. Use a long serrated knife to divide the cake into two layers. For me, this is easiest to do just going around all four edges, making sure the knife goes in as far as possible so you cut the middle in half as well. Carefully lift off the top and place it on your other cutting board or plate. Using a large spoon or spatula, dollop your filling out onto the cake. Use your utensil to evenly coat the entire cake. Once that is done and all your filling is used up, place the top of your cake back into place. Now cut a slice and eat! </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-29771406169474243322011-12-18T14:24:00.000-08:002011-12-20T09:02:08.036-08:00Finals<div dir="ltr" style="text-align: left;" trbidi="on"> It is Final Time. Perhaps you have guessed from the fact that I haven't been around. Or maybe you live in a college town or are in college and can feel the stress waves emanating through the air around you. Finals Finals Finals they say....Shut up Shut up Go Away, you reply. Or at least, that's how I would reply. If I could talk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPktU494Bt68ZbEzuzUKLmDdCZ25Th_CF31G39ZsdsgsXUHWa36NINsveW6T8UYhlxfI9iJXNw6TB364G2Ws_alHy2v6Vvorw_hXTkedgaV3VTqPHMGJUdERhHBI59gURobFAcrjCaB-XH/s1600/DSCN3063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPktU494Bt68ZbEzuzUKLmDdCZ25Th_CF31G39ZsdsgsXUHWa36NINsveW6T8UYhlxfI9iJXNw6TB364G2Ws_alHy2v6Vvorw_hXTkedgaV3VTqPHMGJUdERhHBI59gURobFAcrjCaB-XH/s400/DSCN3063.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJ8go1EWdBkTbUltEPV5YaaePSR7sjJAnGa3CABEqrlKtsgHdd4KEGbzOTT8I-iUtJIhb43z9LUT6MCoE7Iuz9uSrhZJ6wgLIAjtiryzqCJhf-nMVZm4_8ZZixov-64os09TfsDccICUV/s1600/DSCN3067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJ8go1EWdBkTbUltEPV5YaaePSR7sjJAnGa3CABEqrlKtsgHdd4KEGbzOTT8I-iUtJIhb43z9LUT6MCoE7Iuz9uSrhZJ6wgLIAjtiryzqCJhf-nMVZm4_8ZZixov-64os09TfsDccICUV/s400/DSCN3067.JPG" width="400" /></a></div><br />
One of those charming quirks of my personality is that I always get sick for exams. I'm sure my mom, for one, would throw me a party if I got through a single finals/midterm season without running a fever and hacking up my lungs the entire time. No party this time. And somehow, with my own special skills, I managed to contract an illness that has forced me to eat solely....Ensure. Which is not a food. It is a nutrition drink. And that along with mashed potatoes and mashed sweet potatoes and mashed bananas....is not a fulfilling finals diet. Can you blame me for being missing? You didn't want to hear about various ways to make mashed bananas interesting, did you?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEei4c55BEN9WW9QLQuIyukJezB46Dp5a2CPJaLhu3qmGia8v_DDM1miRDxmwgCUiB9xLnTLuRD8KrCqqJtB0FSIbZ0B7Pq4f6_aekqYEvqhba5A4GoC606wU8rprBYXSOqUdCTJ0wXl-B/s1600/DSCN3069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEei4c55BEN9WW9QLQuIyukJezB46Dp5a2CPJaLhu3qmGia8v_DDM1miRDxmwgCUiB9xLnTLuRD8KrCqqJtB0FSIbZ0B7Pq4f6_aekqYEvqhba5A4GoC606wU8rprBYXSOqUdCTJ0wXl-B/s400/DSCN3069.JPG" width="400" /></a> </div><br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLtLTuAYdru60pUT2tvuNf7N2LGJ2HXsD1JE2gyYTKhIEIpWem8DebfAhtg1-6PR3TzfFfXexihG6T28RZXPk5Kp9_HE9tnEMn9T2dQN98uGxcUtrvkhjRcyPd5SW0B7cL5WZr7HmYgB1/s1600/DSCN3072.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLtLTuAYdru60pUT2tvuNf7N2LGJ2HXsD1JE2gyYTKhIEIpWem8DebfAhtg1-6PR3TzfFfXexihG6T28RZXPk5Kp9_HE9tnEMn9T2dQN98uGxcUtrvkhjRcyPd5SW0B7cL5WZr7HmYgB1/s400/DSCN3072.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXahSSbK8K1ALIgkNMppUwbKvtP3vYf-7NTSle6HBdu_diiSm_plyiqZx9JICBNT9ssO2Thg8hEPAkCcxLn4m9Sl1hiulsG9Nk5NTGCxUJnOUYub_5HorX4wNnW-Uzmt2TFCx2Kaj_g0C/s1600/DSCN3075.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div> But, today I feel a little better. Or at least, I am better enough to want something that is Not Mush...that is in fact...baked....perhaps...banana bread? Of course, the issue with things like baking during finals time is that I am very strapped for ingredients. Who needs grocery shopping when there are things like organic chemistry exams to study for! So, no milk, no eggs, three vaguely ripe bananas....It's a good thing banana bread is pretty impossible to mess up, or this poor thing would never have made it into the oven.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezUd29Epd1WalYD23NYeIRLWTQ7NEwt-4s7Fw8PNds3xy8_MBtVNSG21M8aDiiBJnU1vkv4UisaMxx0YSoonDG1VMa_fqCQsgeIzsOx5PthL3LCwbsDV-gLr-KPvooflzWwdO6wV0EFNi/s1600/DSCN3074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezUd29Epd1WalYD23NYeIRLWTQ7NEwt-4s7Fw8PNds3xy8_MBtVNSG21M8aDiiBJnU1vkv4UisaMxx0YSoonDG1VMa_fqCQsgeIzsOx5PthL3LCwbsDV-gLr-KPvooflzWwdO6wV0EFNi/s400/DSCN3074.JPG" width="400" /></a> </div><br />
Because you see, the lack of milk or any other liquid meant that originally my batter was....lumps. Not a batter at all, simply sad lumps of flour trying to mix in with oil and sugar and all that jazz. But would you give up when trying to make your first solid food in a week? Of course not! And neither did I. I didn't have milk. I couldn't use water. Orange juice? No... And then it came to me.....tis the season for: HOT CHOCOLATE! Ya, Capitals. I was that excited. So, I made a cup of hot chocolate and into the batter it went. The result? Must you ask? Not too sweet, super moist, chocolatey, banana-y, with a touch of cinnamon I-have-already-eaten-too-much deliciousness...you are on your way to make this now right?<br />
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<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1C8Z-X2FuIC2LiKF7lYXJrQpe9V5NG-YVAh9HaCSyfeJ-1QRIBVo8BGMBW9kpqolkGlRqH7vy7kxtJdFLAnzAPII15WXR2ovveMFFNaOvDiRB67c820i4sDtgJvnoTr5JQuFuX04XcBk/s1600/DSCN3089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1C8Z-X2FuIC2LiKF7lYXJrQpe9V5NG-YVAh9HaCSyfeJ-1QRIBVo8BGMBW9kpqolkGlRqH7vy7kxtJdFLAnzAPII15WXR2ovveMFFNaOvDiRB67c820i4sDtgJvnoTr5JQuFuX04XcBk/s320/DSCN3089.JPG" width="320" /></a></div><br />
<i>Hot Chocolate Banana Bread</i><br />
<i></i><br />
<i>1 1/2 cups All-purpose Flour</i><br />
<i>1/2 cup Unsweetened Cocoa Powder </i><br />
<i>1 tsp Baking Soda</i><br />
<i>1 tsp Salt</i><br />
<i>1 tsp Cinnamon</i><br />
<i>1/8 tsp Nutmeg </i><br />
<i>1/3 cup Vegetable Oil </i><br />
<i>1 cup Light Brown Sugar (or regular sugar, it will just be a tad sweeter) </i><br />
<i>2 tsp Vanilla </i><br />
<i>3 Medium Sized Ripe Bananas, Mashed </i><br />
<i> 1 cup Hot Chocolate (i.e. 2 tbsp Hot Chocolate Mix stirred into 8 oz hot water)</i><br />
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Pre-heat your oven to 325 degrees and butter a loaf pan.<br />
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In one medium large bowl, whisk together your flour, cocoa, baking soda, salt, cinnamon, and nutmeg. In another larger bowl, stir together your vegetable oil, sugar, and vanilla. Mix your dry ingredients into your wet, and stir in the mashed bananas. Last of all, add your hot chocolate (make sure its stirred well! No lumps at the bottom) and mix it in thoroughly - so you have a nice smooth batter. Pour into your loaf pan, and bake for 55 to 60 minutes, until a toothpick (or plastic knife) comes out clean when you stick it in the middle. Let cool on a wire rack in the loaf pan for 10 minutes, then run a toothpick (or plastic knife) around the edges, upturn onto a plate, and enjoy! Or you know, wait for it to cool completely...then enjoy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWtn2QRimzVxpReHyFIr8GjhnB-tzD70hdL2nkC1WI-Ui08ahFdk2eyZOui99qcrTJ2wdwFKQ5bQyGgj5BzgwHABdgbrF4CTkkXJ08HMbCehtUNMeIfffsLrzs6lWG_kgTHmQMVdF4N7p/s1600/DSCN3092.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWtn2QRimzVxpReHyFIr8GjhnB-tzD70hdL2nkC1WI-Ui08ahFdk2eyZOui99qcrTJ2wdwFKQ5bQyGgj5BzgwHABdgbrF4CTkkXJ08HMbCehtUNMeIfffsLrzs6lWG_kgTHmQMVdF4N7p/s400/DSCN3092.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Study space...that is why the sticky notes are around, by the way.</td></tr>
</tbody></table></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com2tag:blogger.com,1999:blog-5182867132800769160.post-24455071398595889572011-12-09T11:29:00.000-08:002011-12-09T11:29:12.486-08:00An Ode to Roquefort<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVsvIqcPPVq_S3ujToF-AkPt1FkoyRjzjf9Dj2SJQfTw7MbG1sHovU-ZHAB3VcSsekyk76dl51Kvjr0ay3fAfbW4p6y5XFqlJcBcN2D0Q-7xiL5rquP9VGkeBRLFdxZk6xJzSrmhbI_Lj/s1600/DSCN3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVsvIqcPPVq_S3ujToF-AkPt1FkoyRjzjf9Dj2SJQfTw7MbG1sHovU-ZHAB3VcSsekyk76dl51Kvjr0ay3fAfbW4p6y5XFqlJcBcN2D0Q-7xiL5rquP9VGkeBRLFdxZk6xJzSrmhbI_Lj/s400/DSCN3057.JPG" width="400" /></a></div> <br />
The smell of Roquefort, that notorious salty blue fungi speckled French cheese, baking in the oven is heady. I feel almost drunk as I sit and write this, all off that smell. Man oh Man. So rich and salty and tempting me with things to come. That is only one of the good smells that came out of the oven today.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyuKOx3-OgAnguhaIIlpw0td2jfEbRpqdZG9lKAFH4tQRdx-VbUuUYFxoNAHNJ2B7yjkXtRDtAoxubQrm2bPslGmDGwbPdef6biuY2BERS9Ky-Ww4rWCtzv1A0I55HLUqWmWrXBiNHFUT/s1600/DSCN3031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyuKOx3-OgAnguhaIIlpw0td2jfEbRpqdZG9lKAFH4tQRdx-VbUuUYFxoNAHNJ2B7yjkXtRDtAoxubQrm2bPslGmDGwbPdef6biuY2BERS9Ky-Ww4rWCtzv1A0I55HLUqWmWrXBiNHFUT/s400/DSCN3031.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SVGlGMdDWQx0mmexfwYlsSsz0_AMo2V9_COquF_9qoAQjML6X2iRTqC_uRHNa9NuhYpRJxTHoY8OlPv-OKbxKcO1McsvqPas8l-i8AVyItam7DyQya5NkGKQnb0IR9AKKfe0E65hrDDR/s1600/DSCN3033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SVGlGMdDWQx0mmexfwYlsSsz0_AMo2V9_COquF_9qoAQjML6X2iRTqC_uRHNa9NuhYpRJxTHoY8OlPv-OKbxKcO1McsvqPas8l-i8AVyItam7DyQya5NkGKQnb0IR9AKKfe0E65hrDDR/s400/DSCN3033.JPG" width="400" /></a></div><br />
The first, only half an hour ago, was of roasting acorn squash. That was slathered in balsamic vinegar and honey and olive oil and pepper and laid on a foil lined pan, placed in the oven, and yum. But you see, I couldn't eat it all off the pan - I stopped myself after only two pieces. Because today I made a flatbread.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDqr3Sv7wCYmT2pGHxbf1Fm4Mx0qxi9Bof_5VrFOD19rJLHlcQ9TIeLwy41vxbNolQu1RqXaU9aHlOOl8_i6NDsy8xf0PCkCQuIi1J-fjgsDhyphenhyphenDMgQT06qHHE1B7wvEdzs_Dqs-f4T2yz/s1600/DSCN3039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDqr3Sv7wCYmT2pGHxbf1Fm4Mx0qxi9Bof_5VrFOD19rJLHlcQ9TIeLwy41vxbNolQu1RqXaU9aHlOOl8_i6NDsy8xf0PCkCQuIi1J-fjgsDhyphenhyphenDMgQT06qHHE1B7wvEdzs_Dqs-f4T2yz/s400/DSCN3039.JPG" width="400" /></a> </div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz46ooUUM4pCy4_vaGJvrrlBVYlpLkv4fUUEwJviGUTSzHSKdgf4vbwBUNTiqRPGx6pMcyDsTIvyC7gWFVtAZ_EjJqc4lExzBk2t1KlHP3zkWyRguD5bN-CvUdePrHt6BLeiZmd7uKEXkn/s1600/DSCN3036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz46ooUUM4pCy4_vaGJvrrlBVYlpLkv4fUUEwJviGUTSzHSKdgf4vbwBUNTiqRPGx6pMcyDsTIvyC7gWFVtAZ_EjJqc4lExzBk2t1KlHP3zkWyRguD5bN-CvUdePrHt6BLeiZmd7uKEXkn/s400/DSCN3036.JPG" width="400" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8rogooJleOECIP7FsNbUj_WX_5JHoVt5LNd5sVVvfsfrzk13896gU3jejy1wbyeNofOc0KbaKWZmN0ZQBcdv1P7SZxvW6MBQ-8XVWNaAzzoDmjgeT4e9kaZV8rVwEBFOIV0lTk5QUB_C/s1600/DSCN3046.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div> What is the difference between a pizza and a flatbread? I don't know why I feel the need to call this a flatbread, but can we let it slide? Because pizza or flatbread, this is just pure deliciousness. It came out of the oven by the way. I ate almost half of it standing over it telling myself I still need to save some to photograph tomorrow in the morning light. Do we all understand how this flatbread is a conglomeration of many good things together?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8rogooJleOECIP7FsNbUj_WX_5JHoVt5LNd5sVVvfsfrzk13896gU3jejy1wbyeNofOc0KbaKWZmN0ZQBcdv1P7SZxvW6MBQ-8XVWNaAzzoDmjgeT4e9kaZV8rVwEBFOIV0lTk5QUB_C/s1600/DSCN3046.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8rogooJleOECIP7FsNbUj_WX_5JHoVt5LNd5sVVvfsfrzk13896gU3jejy1wbyeNofOc0KbaKWZmN0ZQBcdv1P7SZxvW6MBQ-8XVWNaAzzoDmjgeT4e9kaZV8rVwEBFOIV0lTk5QUB_C/s400/DSCN3046.JPG" width="400" /></a></div> <br />
Roasted acorn squash. Check. Spinach that was mixed up with lots of Roquefort and a little honey. Check. Then globs of Roquefort on Top. Oh My God. The sweetness of the squash against the saltiness of the Roquefort is more than divine. The spinach became almost creamy in its Roquefort bath and biting through the cheese and tender squash and spinach to the crunchy crust....Heaven.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp__84upX077tcDKXy3NbzJL3PehCwPq8mZVFImK9akWw5qh8qbcyGHZGVwaIqYhmM0JtLPP903HPrmT9m8FKMtiLknTIC__ebE4dDvzXVDVI-_qOeSg9tWET-w4sP_Oe6ip3UBjuh9-Fn/s1600/DSCN3059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp__84upX077tcDKXy3NbzJL3PehCwPq8mZVFImK9akWw5qh8qbcyGHZGVwaIqYhmM0JtLPP903HPrmT9m8FKMtiLknTIC__ebE4dDvzXVDVI-_qOeSg9tWET-w4sP_Oe6ip3UBjuh9-Fn/s400/DSCN3059.JPG" width="400" /></a> </div> <br />
The irony behind all this is that before this summer you couldn't have paid me to touch blue cheese. Yet, post the most awesome trip to France with the loveliest people who I miss so so so much, I am a blue cheese person. But most specifically, a Roquefort person. The Roquefort eating (orgies) we had this summer were definitely inappropriate in the amounts of Roquefort sometimes consumed per day.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9hFYgAHBMmF6N_4rJ7cBmaeE4e9p0J3WmGkhsCsmpkbbNx3vR8ZUvHqfnwWvak_h8DoVWDlTvfK_4KLlYD7dy2eXSknwyj8pANKKgBADyrzqRoklSxHDnLHKL514tvM8EDD1vQ3z-Er-/s1600/DSCN3060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9hFYgAHBMmF6N_4rJ7cBmaeE4e9p0J3WmGkhsCsmpkbbNx3vR8ZUvHqfnwWvak_h8DoVWDlTvfK_4KLlYD7dy2eXSknwyj8pANKKgBADyrzqRoklSxHDnLHKL514tvM8EDD1vQ3z-Er-/s400/DSCN3060.JPG" width="400" /></a></div><br />
Be warned that this recipe is an ode to those moments, and the taste of the cheese really comes through here. If you are not a blue cheese person, I would cut down on the amount you mix with the spinach, and just sprinkle less on top. But this recipe, the way I made it, is dedicated to my France trip companions....you would like it. <br />
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<i>Roquefort, Spinach, and Acorn Squash Flatbread</i><br />
<i><a href="http://smittenkitchen.com/2008/03/roasted-acorn-squash-and-gorgonzola-pizza/">Adapted (a lot) from Smitten Kitchen</a></i><br />
<i></i><br />
<i>1 1 pound Acorn Squash </i><br />
<i>1 tbsp Balsamic Vinegar</i><br />
<i>2 tbsp Honey</i><br />
<i>1 tbsp Olive Oil</i><br />
<i>A generous grinding of black pepper</i><br />
<i>A light sprinkle of salt </i><br />
<i>1 cup Spinach</i><br />
<i>1/2 block Roquefort (about 1/4 cup, plus more for sprinkling)</i><br />
<i>1/2 Trader Joe's Pizza Dough OR enough dough for an 8'' Diameter Thin Crust Pizza </i><br />
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Pre-heat the oven to 375 degrees. Cut your acorn squash in half, scoop out the middle, and then cut it into half-moons. Peel these, then cut the half moons into chunks (about 1 inch, they can be rough).* In a medium bowl, mix together the balsamic vinegar, 1 tbsp of the honey, olive oil, black pepper, and salt. Dump in the chunks of acorn squash, and mix them around, until they are all thoroughly coated. Lay them flat on a baking tray (covered with foil if you don't want it to get dirty). Pour any remaining liquid over them. Place them in the oven and let them roast for about 20 minutes until they are just fork-tender. Take them out and let them cool while you finish the rest of the steps. Raise the heat of the oven to 425 degrees. <br />
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Shred your spinach and place it in a bowl with the Roquefort, crumbled up, and the last tablespoon of honey (I used the same bowl again to get those last drips of marinade). Massage the spinach into the cheese, until it looks almost like a spinach dip.<br />
<br />
Stretch out your pizza dough (I generally just drizzle some olive oil on my baking tray and stretch the pizza dough until its as thin as possible, without tearing, and fits in the middle of the tray) or roll it out to an 8'' diameter pizza. Top it with the spinach and cheese mixture and the pieces of acorn squash. Dot with some extra crumbles of Roquefort cheese if you would like, and place it in the 425 degree oven for about 10 to 15 minutes, until the crust is crispy and the cheese is golden on top. Let it cool on the pan for ten minutes, transfer to a cutting board, cut and eat!<br />
<br />
*<i>Note</i>: You can tell by my pictures that I forgot to peel them. Peeling all those little chunks when they were hot out of the oven? Painful.</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-36227516698194233712011-12-04T21:08:00.000-08:002011-12-04T21:08:40.974-08:00High Culture, Low Culture<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDnscJLPkfrwS2jyOekQxn86WOBlUgncMuKi_mMCzasOFkUqh9NQBWeNLJaE7918dugIFZ_5WFKMeQ8GJpJy43yX1wX5FKRpGREPW6ZUXBKDCbeY8SYJUVqXOyBIGSgRKhulVoqx4diKB/s1600/DSCN2979.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDnscJLPkfrwS2jyOekQxn86WOBlUgncMuKi_mMCzasOFkUqh9NQBWeNLJaE7918dugIFZ_5WFKMeQ8GJpJy43yX1wX5FKRpGREPW6ZUXBKDCbeY8SYJUVqXOyBIGSgRKhulVoqx4diKB/s400/DSCN2979.JPG" width="400" /></a></div> <br />
What an unassuming thing is a simple loaf cake. In my English class, one week we talked a lot about high culture versus low culture. High culture: old French movies, the Louvre, reading Canterbury Tales and schmancy poetry while wearing stilettos and sipping on a glass of wine. (Schmancy is now a word, just saying.) Low culture: the first two Saw movies (yes, I liked them....they make me queasy, they make me want to run away, but I like them), sitcoms and rom-coms, your warmest fuzzy slippers that you always wear even though you mean to get rid of them.</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmKTDdhRkIgJgw0msoFyYv0KJNbfDAa0SJiOrdGZSNEtrT_TsdNO6hMPlVOSg2gJHPuhpJeQd_OswlkpfjKGJR_CZXnG7Q60V915iLQsYC6grPfN_a6dxRk_3LhdIDJ__Gs2kq-jKI6mL/s1600/DSCN2975.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmKTDdhRkIgJgw0msoFyYv0KJNbfDAa0SJiOrdGZSNEtrT_TsdNO6hMPlVOSg2gJHPuhpJeQd_OswlkpfjKGJR_CZXnG7Q60V915iLQsYC6grPfN_a6dxRk_3LhdIDJ__Gs2kq-jKI6mL/s320/DSCN2975.JPG" width="320" /></a> </div><br />
All this thinking about high and low culture, like thinking about most everything in Me-land, got me thinking about food. High culture calls for macaroons, dainty French pastries, <a href="http://www.parispatisseries.com/2010/06/06/sadaharu-aoki-bamboo/">things that look like this</a>. Low culture food? Hamburgers, french fries, banana bread...the comforts of life, the delicious familiarities. Apparently also the American versus the French in Me-land, I am a Euro-snob? I am turning into a total American???? Sigh, let's get out of my head now.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmKTDdhRkIgJgw0msoFyYv0KJNbfDAa0SJiOrdGZSNEtrT_TsdNO6hMPlVOSg2gJHPuhpJeQd_OswlkpfjKGJR_CZXnG7Q60V915iLQsYC6grPfN_a6dxRk_3LhdIDJ__Gs2kq-jKI6mL/s1600/DSCN2975.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTMf2OAHeqngd7IQcEX26sKSD0enQ3MYZKeP-UlbbLphwSlwlC_1JNECWcbE3mjyowJiGtwwI65QgIc-4ZcWv8PtQHdnW4OtdP8gPox_w9AvW8Y-VHKOlj8rrGFzVBfDCy5NwuLrnNtPs/s1600/DSCN2974.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTMf2OAHeqngd7IQcEX26sKSD0enQ3MYZKeP-UlbbLphwSlwlC_1JNECWcbE3mjyowJiGtwwI65QgIc-4ZcWv8PtQHdnW4OtdP8gPox_w9AvW8Y-VHKOlj8rrGFzVBfDCy5NwuLrnNtPs/s400/DSCN2974.JPG" width="400" /> </a></div><div style="text-align: center;"><br />
</div> In class we said that high culture forces you to think, teaches you something new. Yes, trying <a href="http://curriesandcakes.blogspot.com/2011/11/real-life.html">Pear and Asparagus Pizza</a> (asparagus seems classy) is enlightening to me, I am broadening my eating and cooking horizons. Chocolate chip cookies? Not so much. That's more of a low culture thing. A feel good, I know what I'm getting and BOY does it make me happy kind of a thing.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHV0n1ZjO-T08oCdsLElcdD8IVmqURGzXzBoPDNe52HTCG9PggUXPf9ZVbZ3D23EAqD8gQvZt-xFFrwsNKuVySVV44cilUJtIWPdL058rtzF71zNdpCYVuarl1U88FuojpJaFWS8ONERx/s1600/DSCN2972.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHV0n1ZjO-T08oCdsLElcdD8IVmqURGzXzBoPDNe52HTCG9PggUXPf9ZVbZ3D23EAqD8gQvZt-xFFrwsNKuVySVV44cilUJtIWPdL058rtzF71zNdpCYVuarl1U88FuojpJaFWS8ONERx/s320/DSCN2972.JPG" width="320" /></a> </div><br />
So what do I want out of life? I suppose that is the whole problem. Do I want easygoing home food? Or do I want to try fancy (I didn't say schmancy this time!) new things? Pushing the limits is fun, buying artichokes and asparagus and eating aged cheese is thrilling. But, I can't always hit that note. I cannot watch depressing foreign movie everyday, in fact most of the time it takes me forever to get around to watching those at all. Today was a fuzzy slippers and Friends kind of day, obviously, it was a simple loaf cake kind of day.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rbMFiAyOgaDIKNlV2wud7IN3wRB6sElsd8sACs5XCU_jD-UTZ-0QpyeA8j45h-1uZC_iOZi8JTKeuLAsn2U3szN2KQMdmLUczmeOFVx4m0Posa9eaLPKLGMNTdZO_7gewa8fYFPWZKWz/s1600/DSCN2984.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rbMFiAyOgaDIKNlV2wud7IN3wRB6sElsd8sACs5XCU_jD-UTZ-0QpyeA8j45h-1uZC_iOZi8JTKeuLAsn2U3szN2KQMdmLUczmeOFVx4m0Posa9eaLPKLGMNTdZO_7gewa8fYFPWZKWz/s400/DSCN2984.JPG" width="400" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHV0n1ZjO-T08oCdsLElcdD8IVmqURGzXzBoPDNe52HTCG9PggUXPf9ZVbZ3D23EAqD8gQvZt-xFFrwsNKuVySVV44cilUJtIWPdL058rtzF71zNdpCYVuarl1U88FuojpJaFWS8ONERx/s1600/DSCN2972.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div> And that's what popculture, pop-food - not going to say popcorn because that's just too easy...haha very funny me- is for right? Comfort. Analyze it if you will, but it will always be there for you, just like a warm slice of this delicious bread, studded with dried cranberries, with a hint of lime and sweetness, eaten cuddled up on your couch, a mug of tea in your hand. Or at least, it will be there for you until it is all gone...every last crumb. And then you can bring on the stinky cheeses.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rbMFiAyOgaDIKNlV2wud7IN3wRB6sElsd8sACs5XCU_jD-UTZ-0QpyeA8j45h-1uZC_iOZi8JTKeuLAsn2U3szN2KQMdmLUczmeOFVx4m0Posa9eaLPKLGMNTdZO_7gewa8fYFPWZKWz/s1600/DSCN2984.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div><div style="text-align: center;"></div><i>Cranberry Lime Loaf Cake</i><br />
<i><a href="http://allrecipes.com/Recipe/cranberry-loaf/detail.aspx">Adapted (a lot) from Allrecipes.com</a></i><br />
<i></i><br />
<i>1 cup All-Purpose Flour</i><br />
<i>1/2 cup Brown Sugar</i><br />
<i>2 tsp Baking Powder</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 cup Dried Cranberries </i><br />
<i>1 1/2 tbsp Lime Juice</i><br />
<i>1 tbsp Honey </i><br />
<i>1/3 cup Vegetable Oil </i><br />
<i>2/3 cup Milk </i><br />
<i>1 Egg, Beaten in a separate bowl</i><br />
<br />
Pre-heat the oven to 350 degrees and butter a 9 by 5 loaf pan. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Next, stir in the cranberries, beaten egg, lime juice, honey, milk, and vegetable oil. Stir until just mixed, making sure all the flour from the bottom of the bowl is combined, and then scrape into the loaf pan. Bake for about 1 hour, until a toothpick (or plastic knife) inserted in the center comes out clean. Once done, cool in the pan for 10 minutes, and finally remove onto a wire rack to cool completely. Cut and serve!</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-10150711136975551622011-12-02T07:07:00.000-08:002011-12-04T09:34:09.639-08:00Adoration<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijX2IeM5gjMKCsJEiYx9_ZUEtr7k1QqYblp02_3qHtV1JiljoV9mOqpfwVKXP6GnPER_na4hx73TCSSK7lFVfnxrhKWnoMtRg5NDH_Lhy8gU8kMcXG6_ClXcDmslBrgyilHqmFNUKIP5FJ/s1600/DSCN2997.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijX2IeM5gjMKCsJEiYx9_ZUEtr7k1QqYblp02_3qHtV1JiljoV9mOqpfwVKXP6GnPER_na4hx73TCSSK7lFVfnxrhKWnoMtRg5NDH_Lhy8gU8kMcXG6_ClXcDmslBrgyilHqmFNUKIP5FJ/s400/DSCN2997.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSgDCe-y7MYE9Re77s7s4sXX416tJrzv9LU8aclt1alKKlK9aH035JAdB-vI06LF1I2hg-Tc4OurwvNzJRzcpB7GuKIXgp-hL25RAuOLxlBgobBUNvcQGv8pZFPhdMrJosGoGTI86c7yf/s1600/DSCN3010.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
I have a tendency to adore people I do not know. Give my heart to them and feel like I could follow them around just to listen to them talk. Like <a href="http://www.travelchannel.com/tv-shows/anthony-bourdain">Anthony Bourdain</a> (travel channel host? majorly awesomely awesomeness? I've talked about him before? Go watch his show already!). He probably doesn't even like his twenty-year old girl fans. They are probably not people he can talk to his wife about. How do celebrities do that? "Hey honey, there is this twenty year old girl who wants to follow me around everywhere." Would Anthony Bourdain's wife feel compelled to hit him with a frying pan? Or maybe she's just chill with it now.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mN13jkVJHP5XkWei7ZTqiay8L1itUzzxmgLgo5USeCAgYVxlMVzrD2yGHK31hAHWeoNzjeHS8Ldho2H4nWz9GuZyj1u0Cod5eSu_RClqFdD09_PxJug7fldhunjrYzcjoCFzS8COCXCa/s1600/DSCN3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mN13jkVJHP5XkWei7ZTqiay8L1itUzzxmgLgo5USeCAgYVxlMVzrD2yGHK31hAHWeoNzjeHS8Ldho2H4nWz9GuZyj1u0Cod5eSu_RClqFdD09_PxJug7fldhunjrYzcjoCFzS8COCXCa/s400/DSCN3008.JPG" width="400" /></a></div><br />
But, I suppose I will never get to follow him around. In fact, that would probably be creepy for everyone concerned. Just like if I offered to follow <a href="http://www.mckellen.com/">Ian McKellen</a> around. Or, more relevantly, <a href="http://www.joythebaker.com/">Joy the Baker</a> or <a href="http://smittenkitchen.com/">Deb from Smitten Kitchen</a>. Which is really what this post is all about. Not...that I really have the chance to meet them. No, not that *shakes head sadly.* And that just made what it is about so anticlimactic: which is nothing more than the fact that I commented on the Smitten Kitchen Blog and Deb replied! And then I totally skipped around the kitchen. And everyone else who knows that she replies to a ton of comments is looking at me skeptically - but it is good to be happy about little things! Isn't it? Especially if being happy about the fact that one of your idols thought you had a really good idea about her recipe inspired you to actually make said recipe?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSgDCe-y7MYE9Re77s7s4sXX416tJrzv9LU8aclt1alKKlK9aH035JAdB-vI06LF1I2hg-Tc4OurwvNzJRzcpB7GuKIXgp-hL25RAuOLxlBgobBUNvcQGv8pZFPhdMrJosGoGTI86c7yf/s1600/DSCN3010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSgDCe-y7MYE9Re77s7s4sXX416tJrzv9LU8aclt1alKKlK9aH035JAdB-vI06LF1I2hg-Tc4OurwvNzJRzcpB7GuKIXgp-hL25RAuOLxlBgobBUNvcQGv8pZFPhdMrJosGoGTI86c7yf/s400/DSCN3010.JPG" width="400" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijX2IeM5gjMKCsJEiYx9_ZUEtr7k1QqYblp02_3qHtV1JiljoV9mOqpfwVKXP6GnPER_na4hx73TCSSK7lFVfnxrhKWnoMtRg5NDH_Lhy8gU8kMcXG6_ClXcDmslBrgyilHqmFNUKIP5FJ/s1600/DSCN2997.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div> So, what this boils to is that I made the most awesome pumpkin pie ever for thanksgiving as inspired by <a href="http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/">Deb's Baked Pumpkin and Sour Cream Puddings</a>. It was....perhaps not the most beautiful pie: it was not bright orange, it was not too tall. But, my family sure ate it fast - for dinner, breakfast, lunch, and every time they passed it on the kitchen counter. Probably because, though rich, it doesn't taste too rich at all. Instead it is pure fall comfort- all gingery gingersnap crust and cinnamon and nutmeg and pumpkin, with that layer of sour cream on top (Deb's genius) giving just the right tang-- also giving the ability to eat more and more because the sweetness of the filling never gets the chance to overwhelm you like regular old pumpkin pie used to do to me. Obviously, regular old pumpkin pie is not something I plan to go back to.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97AlVuEmJFHiu5Wku0TJfV74LpkdHi7wFxZXR-Jw74DjRWuh9aM2Gx8wHMXnW3S2zOYxyC0uKzyDlSS2kDn_LrPJntboMcieS-fpgeoCch1tShYm6FlmHaYwge_RxWCqY7erbHgMtk1gr/s1600/DSCN3012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97AlVuEmJFHiu5Wku0TJfV74LpkdHi7wFxZXR-Jw74DjRWuh9aM2Gx8wHMXnW3S2zOYxyC0uKzyDlSS2kDn_LrPJntboMcieS-fpgeoCch1tShYm6FlmHaYwge_RxWCqY7erbHgMtk1gr/s400/DSCN3012.JPG" width="400" /></a> </div><br />
<i>Pumpkin Pie with Gingersnap Crust</i><br />
<i><a href="http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/">Adapted from Smitten Kitchen </a></i><br />
<br />
<i>For the Crust </i><br />
<br />
<i>3</i><i>2 Regular Gingersnap Cookies OR 1 pack Anna's Ginger Thins (the kind you get at IKEA) </i><br />
<i>1/2 Stick of Butter (i.e 4 tbsp), Melted</i> <br />
<br />
Pre-heat the oven to 400 degrees F.<br />
<br />
Break your gingersnap cookies up with your fingers into the food processor, then grind them to a fine crumb. You should get about 1 1/2 cups of crumbs. Next, add the melted butter and run the food processor until the cookies are moist. You may need a little extra butter. Then, press the crumb mixture into the bottom and along the sides of an 8 in (if you want a taller pie) or a 9 in pie pan or glass dish (like I used). Make sure there are no holes in the crumb crust, and press it down firmly so it doesn't crumble. When finished, put the pan on a rimmed baking sheet. <br />
<br />
<i>For the Filling</i><br />
<i></i><br />
<i>1 15 oz can Pumpkin Puree</i><br />
<i>3/4 cup Brown Sugar </i><br />
<i>1 tsp Cinnamon</i><br />
<i>1/4 tsp Nutmeg</i><br />
<i>1/2 tsp Ground Ginger</i><br />
<i>1/4 tsp Ground Cloves</i><br />
<i>1/2 tsp Salt</i><br />
<i>3/4 cup Milk (I used 2%)</i><br />
<i>3/4 cup Light Cream </i><br />
<i>2 large Eggs, beaten together lightly</i><br />
<br />
In a food processor, blend the pumpkin, sugar, salt, and spices for about 30 seconds. Pour the mixture into a medium saucepan at medium-high heat, until it begins to simmer. Then, cook it for another 5 minutes, stirring frequently. Once the mixture has thickened and gotten slightly darker, reduce the heat to medium-low and whisk in the milk and cream slowly. Once they have been combined, take the saucepan off the heat and whisk in the eggs. Pour the filling into the prepared crust. Bake the pie on the rimmed baking sheet for 50 to 60 minutes, until the middle does not shift too much when the pie is moved. <br />
<br />
<i>For the Topping </i><br />
<i></i><br />
<i>1 cup Sour Cream</i><br />
<i>1/2 tbsp Granulated Sugar </i><br />
<i>1/4 tsp Vanilla Extract </i><br />
<br />
While the pie is baking, mix together the sour cream, sugar, and vanilla extract in a small bowl. After the pie is done, take it out and quickly use a spoon or spatula to spread the topping in a thin layer over the entire pie. Don't worry if it starts melting a little, just get all the topping on. Once the pie is covered, place it back in the oven on the baking sheet for 7-8 more minutes. Then, take it out and allow it to cool to room temperature for 2-3 hours, so the filling can set. Cut and eat!<br />
<u></u><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJ7hBO2T9uq7mHyDmWDh1ji-TbZqk3ycgSSf8dYaFmsVp_OmlPrswsH9L31z0unxRe4mvQjfQn1z7R0RHfOnsAUf5oempma2RIuvN52KpBJ_mx-VJM9KgZq0-4GW2OEoxcZDEpwZokloZ/s1600/DSCN3011.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJ7hBO2T9uq7mHyDmWDh1ji-TbZqk3ycgSSf8dYaFmsVp_OmlPrswsH9L31z0unxRe4mvQjfQn1z7R0RHfOnsAUf5oempma2RIuvN52KpBJ_mx-VJM9KgZq0-4GW2OEoxcZDEpwZokloZ/s400/DSCN3011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also! Look at my beautiful sparkly blue nail polish! Double awesomeness.</td></tr>
</tbody></table></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-36093648857009963712011-12-01T15:24:00.000-08:002011-12-01T15:24:24.995-08:00Welcome Back<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8KRLh88Xy_ToP_LdjzUassXy85TOlad5Ky6n0cpsF8rbrq3RXRyXGFTOHgGKenowDQrGiGsSv6JZbkQIf4tDoWKtDaM88ZHP4bVKGKpbJyu77wnBCjCp1lmP8k48Y2xOzlfoe7yjAxwu/s1600/DSCN2990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8KRLh88Xy_ToP_LdjzUassXy85TOlad5Ky6n0cpsF8rbrq3RXRyXGFTOHgGKenowDQrGiGsSv6JZbkQIf4tDoWKtDaM88ZHP4bVKGKpbJyu77wnBCjCp1lmP8k48Y2xOzlfoe7yjAxwu/s640/DSCN2990.JPG" width="480" /></a> </div><br />
I suppose this is really a welcome back to myself. I have taken a rather long break...in fact I didn't mean to take a break at all. I had all sorts of recipes and posts to put up before Thanksgiving...and during Thanksgiving...and this week. But, being at home makes me so internet-free. So lazy and comfortable and able to have a good time that well, I hope you forgive me for not blogging.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFxkLvu19qvzMigOXViEh8lLczHoHUZddNeP5BgjlSjhRjS__MaQaMJ1JwAYTj8pHuDGUF5HJK0LZisvG02yjuefSPEtkidvtovf3TqNZcNaoOT9WyhLvwjl7V4-CnyMNWiaLKJRESmth/s1600/DSCN2993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFxkLvu19qvzMigOXViEh8lLczHoHUZddNeP5BgjlSjhRjS__MaQaMJ1JwAYTj8pHuDGUF5HJK0LZisvG02yjuefSPEtkidvtovf3TqNZcNaoOT9WyhLvwjl7V4-CnyMNWiaLKJRESmth/s400/DSCN2993.JPG" width="400" /></a></div><br />
All I've brought you back from home (that would be Boston!) today is this croquembouche I constructed with my mom to take to Thanksgiving at my aunt and uncle's place. Isn't it a beauty? Ricotta pastry cream stuffed cream puffs covered in chocolate ganache and then....well and then drizzled with more chocolate. Yum yum yum. I hope your Thanksgiving was just as enjoyable as mine, and I will have a new recipe tomorrow! Huzzah. </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-58211704785401582762011-11-16T13:45:00.000-08:002011-11-18T17:41:02.001-08:00Real Life<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXLZBvVtqO1Ul1mrU3k6YkLV80gd5VTRxYwJdCdRV_8Db3fV4ArmOdGJUq3T9Tyew7qV6f72vVFcOlo93g3iDHtFiI1P2D2yN3Y4PadPWiihWQ2DTK591waGq6x9H225i45P1YdCpwILh/s1600/DSCN2971.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXLZBvVtqO1Ul1mrU3k6YkLV80gd5VTRxYwJdCdRV_8Db3fV4ArmOdGJUq3T9Tyew7qV6f72vVFcOlo93g3iDHtFiI1P2D2yN3Y4PadPWiihWQ2DTK591waGq6x9H225i45P1YdCpwILh/s400/DSCN2971.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FyHZ29ch1q0KyGWkZtBeotAuJkfdGP3bziEuMorH4XzHlGz8oJ1dirAuvNEpyqe3nwqKE7NxeFeHAlxOmw9iXe5bQOp0dG_wH1Ho4w5-1QWtV-rDxrET-_u1UIenc-0PZ800d-HWtnUm/s1600/DSCN2961.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
In real life, I have lots of papers. I have lots of exams. But, I also love to go dance. I love to dress up. I just discovered makeup (it's a late bloomer thing?) and it makes me happy. In real life, there is time for school and work and fun and dancing...but just barely. That is probably why I spend half my studying time dancing around the kitchen...mostly to LMFAO because they are awesome.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL86VV9FWGghu7rXW6hHsqJ9eciKIH7Q-x0-G9G5OT8uZSHIvfGfOQaYM2X2ajXhxDb5ZCWlIvtWkAGrQe_NDvA373UZ7QDKIwV-0x1-r4TOneQP80bfMW47wi4lQNO7rMpfL6kXe8-TBD/s1600/DSCN2953.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL86VV9FWGghu7rXW6hHsqJ9eciKIH7Q-x0-G9G5OT8uZSHIvfGfOQaYM2X2ajXhxDb5ZCWlIvtWkAGrQe_NDvA373UZ7QDKIwV-0x1-r4TOneQP80bfMW47wi4lQNO7rMpfL6kXe8-TBD/s400/DSCN2953.JPG" width="400" /></a> </div><br />
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</div> In dream life, I have time to eat healthy food everyday in between all the working and dancing. I never ever eat batter for dinner (it only happened once! I had no food! I was making banana bread! and it was leftover batter not alll the batter...but really, is there an excuse?). In dream life, three of my meals in a row Never consist of - generous slices of - said banana bread - toasted with butter on top - . In dream life, there are balanced plates of meats and veggies.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIqfR2gmvgyflW8U2MY9Dbnedyn89Rb7cHsZ0WNHKb1PsLVFrFZk10Lk36lxSdldkXs6ZrNoatZbvD-YdO27JdYie3aaezHxerEWgf6-zlw9YWnM3IhXsszQ260buXt2NKtg85OI06SyX/s1600/DSCN2965.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIqfR2gmvgyflW8U2MY9Dbnedyn89Rb7cHsZ0WNHKb1PsLVFrFZk10Lk36lxSdldkXs6ZrNoatZbvD-YdO27JdYie3aaezHxerEWgf6-zlw9YWnM3IhXsszQ260buXt2NKtg85OI06SyX/s400/DSCN2965.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXLZBvVtqO1Ul1mrU3k6YkLV80gd5VTRxYwJdCdRV_8Db3fV4ArmOdGJUq3T9Tyew7qV6f72vVFcOlo93g3iDHtFiI1P2D2yN3Y4PadPWiihWQ2DTK591waGq6x9H225i45P1YdCpwILh/s1600/DSCN2971.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Sometimes, on rare occasions, dream life and real life collide! Suddenly, I Do have a balanced meal. Mostly, this happens because I recently went to Trader Joe's. That place is my little heaven. My home away from home. The place to find all the things that make me happy and take me away from Organic Chemistry Land: the one nice cheese I allow myself to buy (last week it was Manchego, this week a 1000 day old Smoked Gouda), the frozen bibimbap which is almost like being at <a href="http://curriesandcakes.blogspot.com/2011/03/my-little-bit-of-asia.html">Super 88 back in Boston</a> and eating it out of the stone bowl, and my brother's favorite gnocchi with tomato sauce.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bVD3KCOF6SE8G79PREqfvZQNO7e_h9-43XsC-yRkVLagwQaSqsI5N58ZkMJQ2NlSg8M8SDfGeYbhYKmx3U_fjOLQSyB13F3y0WOk1hyphenhypheny38DdTZrrtEaLphCZYZa2RwJnHSBctySInx_k/s1600/DSCN2958.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bVD3KCOF6SE8G79PREqfvZQNO7e_h9-43XsC-yRkVLagwQaSqsI5N58ZkMJQ2NlSg8M8SDfGeYbhYKmx3U_fjOLQSyB13F3y0WOk1hyphenhypheny38DdTZrrtEaLphCZYZa2RwJnHSBctySInx_k/s400/DSCN2958.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FyHZ29ch1q0KyGWkZtBeotAuJkfdGP3bziEuMorH4XzHlGz8oJ1dirAuvNEpyqe3nwqKE7NxeFeHAlxOmw9iXe5bQOp0dG_wH1Ho4w5-1QWtV-rDxrET-_u1UIenc-0PZ800d-HWtnUm/s1600/DSCN2961.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FyHZ29ch1q0KyGWkZtBeotAuJkfdGP3bziEuMorH4XzHlGz8oJ1dirAuvNEpyqe3nwqKE7NxeFeHAlxOmw9iXe5bQOp0dG_wH1Ho4w5-1QWtV-rDxrET-_u1UIenc-0PZ800d-HWtnUm/s400/DSCN2961.JPG" width="400" /></a></div><br />
On these occasions, real life tastes dream life good. On this occasion, this happened because my Trader Joe's visit led me to buy asparagus and pears...because they seemed seasonal...and it was only when I got home that it struck me: Asparagus and Pear Pizza. Asparagus and pears go great together (I found this out when I googled 'Asparagus and Pear' and found tons of recipes...score!), and <a href="http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/">Deb on SmittenKitchen had made asparagus pizza long ago</a>....and it just seemed like a good idea. And as I discovered while standing over the baking sheet trying not to burn my fingers as I pulled away slices of this pizza and shoved them into my mouth....pears crunchy and slightly sweet, asparagus all green and fresh and slightly sharp, and deep, nutty Smoked Gouda make a pizza worthy of dreams. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv50ptABmRF3v0f8zv7slegUbsChkj5Z6wvDyb6Aej0VkL0bbE8tWhY57zYtH92TBhaZp3glTJqjlfrndLPtOZfgYoELrElcS5ntWydr9VUdHk7d4W95MoQq4gFMxtsn2L-S2feOGVYVnk/s1600/DSCN2950.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv50ptABmRF3v0f8zv7slegUbsChkj5Z6wvDyb6Aej0VkL0bbE8tWhY57zYtH92TBhaZp3glTJqjlfrndLPtOZfgYoELrElcS5ntWydr9VUdHk7d4W95MoQq4gFMxtsn2L-S2feOGVYVnk/s400/DSCN2950.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bVD3KCOF6SE8G79PREqfvZQNO7e_h9-43XsC-yRkVLagwQaSqsI5N58ZkMJQ2NlSg8M8SDfGeYbhYKmx3U_fjOLQSyB13F3y0WOk1hyphenhypheny38DdTZrrtEaLphCZYZa2RwJnHSBctySInx_k/s1600/DSCN2958.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL86VV9FWGghu7rXW6hHsqJ9eciKIH7Q-x0-G9G5OT8uZSHIvfGfOQaYM2X2ajXhxDb5ZCWlIvtWkAGrQe_NDvA373UZ7QDKIwV-0x1-r4TOneQP80bfMW47wi4lQNO7rMpfL6kXe8-TBD/s1600/DSCN2953.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<i>Asparagus and Pear Pizza</i><br />
<i>Loosely Adapted from <a href="http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/">Smitten Kitchen's Shaved Asparagus Pizza </a></i><br />
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<i>1/2 Trader Joe's Pizza Dough Ball OR Enough Pizza dough for a 6'' Pizza</i><br />
<i>10 Asparagus Stalks </i><br />
<i>1 Pear (I used a Green Anjou pear...I don't think you can really go wrong here)</i><br />
<i>1 tsp Olive Oil </i><br />
<i>1 tsp Lemon Juice </i><br />
<i>1/2 tsp Honey </i><br />
<i>Three to Four Generous Grindings of Black Pepper</i><br />
<i>1/4 cup Shaved Smoked Gouda (or Pecorino Romano if you have that on hand instead)</i><br />
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Pre-heat your oven to 500 degrees.<br />
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Then, shave your asparagus stalks. I took <a href="http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/">Deb's example</a> and held the asparagus stalk by its thick end, using my vegetable peeler to shave off thin strips, and then discarding the end. You should get about 3/4 cup of shaved asparagus. Next, cut your pear into thin strips (cut into thin slices, then cut them into strips). <br />
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Get a large bowl, and dump in your asparagus and pear. Add the olive oil, lemon juice, honey, and the black pepper mixing it together thoroughly (I used my hands - you want everything coated nicely). You can taste this and flavor it further to taste (for example adding salt, if you like salt, or red chili). <br />
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If you do as I do, grab half the Trader Joe's dough and roll it into a ball. Then, rub olive oil all over your 9 by 11 baking sheet and stretch out your dough really thin (this is Thin crust pizza) until it covers the majority of the baking sheet. Or, if you use a pizza stone, roll out your dough into an approximately 8'' diameter circle, it should be very thin, and then lay it on the stone to bake.<br />
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Either way, once your dough is all rolled out, top it with the asparagus and pear mixture, spreading everything out so you have a nice flat layer covering the majority of your dough. Grate, or use your vegetable peeler to shave into small pieces, your gouda or other cheese and then sprinkle it all over the top of the pizza.<br />
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Stick the baking sheet into the oven and let it bake for 10-12 minutes, until the crust is golden brown and crispy. Take it out, and allow it to cool for 10 minutes (if you can), transfer to a cutting board, cut and serve! </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-2115759447415155452011-11-11T12:20:00.000-08:002011-11-11T12:20:44.342-08:00Browning Butter<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9c5CNd2jrYA5mXMN8DSqsu9UOEIPRrHMvLkC9wCMFN1SDcRVjZEcJPeumScvRWb1kjzD7xO9L_b57oIW1FxrNgS7Jv-GfqeNEfHw8bT-LrL9O9xKcvS3ruUrPpdGsBx6_ZJLikTu7WI1/s1600/DSCN2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9c5CNd2jrYA5mXMN8DSqsu9UOEIPRrHMvLkC9wCMFN1SDcRVjZEcJPeumScvRWb1kjzD7xO9L_b57oIW1FxrNgS7Jv-GfqeNEfHw8bT-LrL9O9xKcvS3ruUrPpdGsBx6_ZJLikTu7WI1/s640/DSCN2942.JPG" width="480" /></a></div><div style="text-align: center;"> </div> Dear people, I wrote this post a long time ago....and then....I never posted it. But, it still holds true! More posts soon!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKprAByU8P52o55IugL4x11xHAV_fsmb2jK7GshLpeo7-Bq0hwdMLLabO64lwRJ2e2RDOh_GR0ZxDVOllmtSVQMzQER3ltksu6HYA3wiFE4rAzD7qP3YRVExDT0Bx1djBx3Aqj9DJh-qix/s1600/DSCN2936.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKprAByU8P52o55IugL4x11xHAV_fsmb2jK7GshLpeo7-Bq0hwdMLLabO64lwRJ2e2RDOh_GR0ZxDVOllmtSVQMzQER3ltksu6HYA3wiFE4rAzD7qP3YRVExDT0Bx1djBx3Aqj9DJh-qix/s320/DSCN2936.JPG" width="320" /></a> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div> Have you ever browned butter? Placed a tablespoon or two of butter in a pan and cooked it lightly until it turns a light brown color and then cooked things in said butter or put it in your baked goods? If you have, you are a very smart person. I wish I had been like you earlier. If you haven't, you should - sometime soon. Because it is very very very worth it.<br />
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I don't actually think I've ever smelled anything as delicious as the fragrance that floated up when I dumped a box-worth of sliced brown mushrooms into two tablespoons of browned butter. Just thinking about it is making my mouth water. Like actually.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDXTNH2_W3_vZ5tgvoJXuwjKw7BKU1BiocmMNhfIgSzdv8ZWxD9ugr6XRx7xxt5YxyDOeOV6OAtRM8LJhKvQFZyy_3qaJSu9XgC0yB2S9oB49w0robY1BuFsqWqbUsLi9erzbyU0Mkins/s1600/DSCN2937.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDXTNH2_W3_vZ5tgvoJXuwjKw7BKU1BiocmMNhfIgSzdv8ZWxD9ugr6XRx7xxt5YxyDOeOV6OAtRM8LJhKvQFZyy_3qaJSu9XgC0yB2S9oB49w0robY1BuFsqWqbUsLi9erzbyU0Mkins/s320/DSCN2937.JPG" width="320" /></a> </div><br />
And delicious smells are important. Linguine covered in a fall-inspired pumpkin brown butter sauce and mushrooms is important. Full stomachs are important. Because people, it is cold outside. It snowed...what is with that? Why did it snow????? But moving past that, life can get tiring. One can get so worn down by school that one (i.e. me..ahem ahem) can stop caring about anything but the stress of work work work essay essay essay exam exam exam. And that is not good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9VmR748TneXqXyO_YXjLjJuZVFHUcI8CGfOA_oLa6pR3ijgKr3Hx6Iqx38iSoLGmwaRL65Z8vKHdnVmTk9LyekRcOdUq98erCH6zJCBoxHCylml_X4Gd80zJqKpTq6VbIAyrJR0tAHzp/s1600/DSCN2943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9VmR748TneXqXyO_YXjLjJuZVFHUcI8CGfOA_oLa6pR3ijgKr3Hx6Iqx38iSoLGmwaRL65Z8vKHdnVmTk9LyekRcOdUq98erCH6zJCBoxHCylml_X4Gd80zJqKpTq6VbIAyrJR0tAHzp/s400/DSCN2943.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div> So, one needs to stop and smell the roses...or butter...you know what I mean. Its worth it to take a little bit of your day to chop up those mushrooms and make some delicious (note: hearty, slightly pumpkin-y, a little rich, with that depth of brown butterness) sauce and just let everything go. Or make anything you want! Just stand by the stove or over a mixing bowl and stir stir....and relax a little. Then maybe go out...or see some friends! And forget work for a bit. Because after tonight I get a real life BREAK from work for a few days....and I want you to get one too.<br />
<br />
<i>Browned Butter Mushroom Pumpkin Sauce</i><br />
<i></i><br />
<i>2 tbsp Unsalted Butter</i><br />
<i>1 box Brown Mushrooms, Sliced</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 tsp Black Pepper</i><br />
<i>1/8 tsp Nutmeg (maybe a little heavy 1/8th of a teaspoon, but to your own taste - I like nutmeg) </i><br />
<i>1/4 tsp Ginger</i><br />
<i>3/4 cup Canned Pumpkin </i><br />
<i>1/3 cup Chicken Broth (or vegetable broth, so this can be veggie-friendly)</i><br />
<br />
In a large frying pan at medium-low heat, cook the butter. Stir it so it melts, then allow it to cook for 2 minutes until it is a light brown color. Once that is done, dump in all the sliced mushrooms. Make sure they get coated in the butter, and cook them for two minutes. Add the salt, pepper, nutmeg, and ginger, stirring into the mushrooms. Then, add the canned pumpkin, stirring it in, and lastly the chicken broth. Once everything is mixed together, allow it to simmer for 3-4 minutes, so that it thickens. Once the sauce is nice and thick, serve with your pasta of choice. I used linguine that I cooked as the sauce was cooking.</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-10279464435988563952011-10-30T12:01:00.000-07:002011-10-30T12:01:18.803-07:00Breakfast<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHMg3szxjwu559vySpApRLEI9Pxz4C8ZEQXZEvuPaFVFOj7rcv1pkAFmSK98LNidwcDYceNpStoHW7v8k4C3aNYTAQbx_TL0117oC0UtG91eTFgi0GmDLGMF-OJ133PnVQDVXQTkki-h1/s1600/DSCN2863.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHMg3szxjwu559vySpApRLEI9Pxz4C8ZEQXZEvuPaFVFOj7rcv1pkAFmSK98LNidwcDYceNpStoHW7v8k4C3aNYTAQbx_TL0117oC0UtG91eTFgi0GmDLGMF-OJ133PnVQDVXQTkki-h1/s400/DSCN2863.JPG" width="400" /></a></div><br />
Breakfast is a very important meal. <a href="http://curriesandcakes.blogspot.com/2011/10/brunching-french-way.html">I've already talked about how much I love brunch</a>. I mean I loooove brunch. But what is brunch but breakfast foods? And breakfast foods are what you need to start the day out right. To be energized and full of life. To be able to face the world.<br />
<div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivVB2BeAduLcaJ1Rj32T7KSXzD67drmwPuazP_raVT20zn_sQYflMUfcHCumuYtg5ao3Y8ECd2iuVUxl_1bKB6hWyUisB0kdQpJ_WGC96cfzz51AdsY4ir66T4xQzUWHdO6MIUTWc2F8A/s1600/DSCN2858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivVB2BeAduLcaJ1Rj32T7KSXzD67drmwPuazP_raVT20zn_sQYflMUfcHCumuYtg5ao3Y8ECd2iuVUxl_1bKB6hWyUisB0kdQpJ_WGC96cfzz51AdsY4ir66T4xQzUWHdO6MIUTWc2F8A/s400/DSCN2858.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJZihWFqspRWgEQ5AtKQbSkHIKWntrq9GPoXJGoBN2GJvK1zV3IL0TjbGT_Ca5u2h9rlLpBmY_fOV6C0hv-FzgkI91DZqnFqBpn8fQLhyphenhyphenUF06aoFsKVMNfS68Tw3M9G9wO2HOSvxUVa8c/s1600/DSCN2859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJZihWFqspRWgEQ5AtKQbSkHIKWntrq9GPoXJGoBN2GJvK1zV3IL0TjbGT_Ca5u2h9rlLpBmY_fOV6C0hv-FzgkI91DZqnFqBpn8fQLhyphenhyphenUF06aoFsKVMNfS68Tw3M9G9wO2HOSvxUVa8c/s400/DSCN2859.JPG" width="400" /></a></div><br />
So, what I'm saying is: sometimes you should treat yourself to breakfast. Move past the cereal...because some days cheerios just won't do. Mix it up a little bit and especially if you have people to share it with (have a breakfast brunch happy food party!) make Breakfast Pizza. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMA4YA8pzXMPvf0kjjfxODiC4AKklrvegXasFdZl-zEAQ16lE9hmmbOvY6cyaAbAzXy995e_Dk7b8Q8p4AyapGpcL9XCFe0CFPqgPxqnicBi1xV0lAjaY-Ho7oiPUulalCiEfahY9jtFV/s1600/DSCN2864.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMA4YA8pzXMPvf0kjjfxODiC4AKklrvegXasFdZl-zEAQ16lE9hmmbOvY6cyaAbAzXy995e_Dk7b8Q8p4AyapGpcL9XCFe0CFPqgPxqnicBi1xV0lAjaY-Ho7oiPUulalCiEfahY9jtFV/s400/DSCN2864.JPG" width="400" /></a></div><br />
Breakfast pizza is something I've been fascinated with. Its something I bookmarked when <a href="http://smittenkitchen.com/2010/03/breakfast-pizza/">Deb made it on SmittenKitchen</a>. And then again <a href="http://www.joythebaker.com/blog/2011/09/eggy-breakfast-pizza/">when Joy the Baker made it</a>. But then I finally did it. I invited a friend over to brunch and made this lovely pizza (using that ridiculous Trader Joe's Pizza Dough...I swear I'll make my own crust some day but it only costs a dolllllarrr and I can't resist...). I cracked eggs directly onto a pizza! It was empowering. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXqOYsp4QmBWlT7WOIDJ8325uW0Irg-p2Ul7wiq2i8axWhZL8DCNbQTGpX2g04LJktghPamatPa769TfBE7xTKDcgNO5jkxBRtMoe5VdpyJZi__io_BzdVEJbinGYya7oKo3JUOBqOXXk/s1600/DSCN2870.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXqOYsp4QmBWlT7WOIDJ8325uW0Irg-p2Ul7wiq2i8axWhZL8DCNbQTGpX2g04LJktghPamatPa769TfBE7xTKDcgNO5jkxBRtMoe5VdpyJZi__io_BzdVEJbinGYya7oKo3JUOBqOXXk/s400/DSCN2870.JPG" width="400" /></a></div><br />
More importantly, it tasted so good - the whole thing, eggs included. Breakfast can taste delicious. And filling. And healthy and vegetable-y. But also goldenly cheesey. Breakfast can wake you up and make you go out and grab the day. So someday, maybe not today because I know you're busy, but someday - you should think about making Breakfast Pizza. Then you can go conquer the world.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6R1uprbKfjm96cYmplUh4lZ-stnLOJeshnbmISCqIri1RZm3eEZYGIFByhgoZZy54GIeGnpNT_6ANxLt4XS8X-5zLQGGcWC2kB-ts5Jdp3_S5RdMIEU0TjddcXwoTl42ycWDHcSzJkXtN/s1600/DSCN2862.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6R1uprbKfjm96cYmplUh4lZ-stnLOJeshnbmISCqIri1RZm3eEZYGIFByhgoZZy54GIeGnpNT_6ANxLt4XS8X-5zLQGGcWC2kB-ts5Jdp3_S5RdMIEU0TjddcXwoTl42ycWDHcSzJkXtN/s400/DSCN2862.JPG" width="400" /></a></div><br />
<i>Breakfast Pizza</i><br />
<i>Loosely Adapted from <a href="http://smittenkitchen.com/2010/03/breakfast-pizza/">Smitten Kitchen </a></i><br />
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<i>Note:</i> The simplicity of this recipe is alarming, you just throw a bunch of stuff onto rolled out pizza dough. This is why you can make it any time!<br />
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<i>1 Trader Joe's Pizza Dough Ball or enough pizza dough for a 12'' diameter pizza</i><br />
<i>Olive Oil</i><br />
<i>1/2 cup White Button Mushrooms, sliced </i><br />
<i>1 cup Baby Spinach</i><br />
<i>2 tsp Oregano</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 tsp Pepper</i><br />
<i>1/2 cup Chedder Cheese, shredded </i><br />
<i>3 Eggs</i><br />
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Pre-heat your oven to 425 degrees and grease your baking sheet (if you are using a baking sheet and not a pizza stone) with a little olive oil. Roll your ball of dough into a 12'' diameter circle or into a rectangle the size of your baking sheet (alternately: stretch it out, place it on your baking sheet and continue pushing at it until it fills the entire baking sheet - try not to tear). Drizzle the dough with olive oil and rub it in. Lay the spinach leaves down, then the mushroom, then sprinkle the oregano, salt, and pepper over everything. Top with the cheese, spreading it evenly over everything and creating a flat surface for the eggs. Crack the three eggs on three different parts of the pizza (making them a little more far apart than I did would probably be helpful) trying to keep the yolks intact. Bake for 10-12 minutes, until the crust is golden and the eggs are just cooked (I overcooked my eggs a little as you can tell by the yolks, but really it tasted great anyway). Take out, allow to cool for 5 minutes, transfer to a cutting board, and eat!</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-89552191912118035542011-10-26T15:57:00.000-07:002011-10-26T15:58:21.306-07:00Fall Sweetness<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJO0RAGKv7oUc6t9cXA-XX4ORBQ90hloAsXe87Ek65_jdCbBmuzBfv5yREVjKKbz-UgegpvqrprBqOv05ezu4cAcO41mQvgINv9Vc2vfYLi2kwMPGEtMy8rtwTH5ua6zrPc8LQAjRBD2u/s1600/DSCN2899.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJO0RAGKv7oUc6t9cXA-XX4ORBQ90hloAsXe87Ek65_jdCbBmuzBfv5yREVjKKbz-UgegpvqrprBqOv05ezu4cAcO41mQvgINv9Vc2vfYLi2kwMPGEtMy8rtwTH5ua6zrPc8LQAjRBD2u/s400/DSCN2899.JPG" width="400" /></a></div><br />
I love fall and pumpkins. I love how they are both orange. Orange is such a warm color, such a crisp and crunchy leaf color but also a soft sweet potato color...or a soft woolen sweater color. I kind of want an orange sweater. A big comfy one. Anyhows....Orange is pumpkins and pumpkins are fall, so of course I had to make something pumpkin-y.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI_O2Pm02NMIF36AtQG4G7Oqbr54Ggb4WsikfG4VE5bNS0GE2Z1R5oA2HIaKfOmd5LhF1zC64WFMXI-hDcH17w64I35p83rryVUJlcpUtFqQUVU2SE6RbZrxba5kSIZ9lUlw4PBzFugWg/s1600/DSCN2894.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI_O2Pm02NMIF36AtQG4G7Oqbr54Ggb4WsikfG4VE5bNS0GE2Z1R5oA2HIaKfOmd5LhF1zC64WFMXI-hDcH17w64I35p83rryVUJlcpUtFqQUVU2SE6RbZrxba5kSIZ9lUlw4PBzFugWg/s400/DSCN2894.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYerhYktHG_jgB1YJ56_Dmy0RRXJOjL7A-pw5VpiQRACqgf26JOwuyOeoJbIun-jPZpw-26iLAphLoBG3LSdWj0ct65XWoP8snkEIV2rmJNIEFjgzi9CiNj9YQSVO-vPbqBezwYRpbfrsa/s1600/DSCN2891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYerhYktHG_jgB1YJ56_Dmy0RRXJOjL7A-pw5VpiQRACqgf26JOwuyOeoJbIun-jPZpw-26iLAphLoBG3LSdWj0ct65XWoP8snkEIV2rmJNIEFjgzi9CiNj9YQSVO-vPbqBezwYRpbfrsa/s400/DSCN2891.JPG" width="400" /></a></div></div> <br />
But not just anything in general pumpkin-y. Pumpkin Chocolate Chip Cookies specifically. Because they were blogged about on <a href="http://slowlikehoney.net/2011/10/04/pumpkin-chocolate-chip-cookies/">Slow Like Honey</a>. Because they looked so delicious and cake-like, and <a href="http://curriesandcakes.blogspot.com/2011/02/free-time.html">I do love soft cookies.</a> In fact, I think almost all the cookies I make are the soft and chewy kind.....the kind that are almost falling apart when they come out of the oven and melt in your mouth when you gobble them up off the cookie sheet and burn your tongue. The kind that stay all springy and tender after they cool down so that you constantly crave one...Yes. That kind of cookie.<br />
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<div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-qOoJ2nbHDDBvHNpOyBanYW6RSa4p3Ex_5R9hjoqVn3NdisI71GOtsNqNaagyu3QDJ2gJE1cvH_oovpBKMdnB4Gzb1ru2xt_h1mNLA_c0iJlUgwcoRJlEoCB1oaByxfhyizcISPhAzKe/s1600/DSCN2897.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-qOoJ2nbHDDBvHNpOyBanYW6RSa4p3Ex_5R9hjoqVn3NdisI71GOtsNqNaagyu3QDJ2gJE1cvH_oovpBKMdnB4Gzb1ru2xt_h1mNLA_c0iJlUgwcoRJlEoCB1oaByxfhyizcISPhAzKe/s400/DSCN2897.JPG" width="400" /></a> </div><br />
And so, in the barely two days while she was visiting me, I planned to make these cookies with KK. But....then we ran out of time. It was a tragedy. I didn't think I would be able to find any time to make these cookies. I was sad. Still, you know this story ends well because there are cookies. Why are there cookies? Because, I was saved by a source who is as yet a mystery to you.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzvS6YqsJF89FgzN9PXIAMCAZ3mbASiYNYltHcaUPX9Y_fv79Nef6-4T9SKsftFUYc2_bbiaojczsbBAZmiZQfYT1pIYOiBN_PobzSdyLAilGm_KEJMjatT95Lg5r7a2yaMcdVX8quicd/s1600/DSCN2898.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzvS6YqsJF89FgzN9PXIAMCAZ3mbASiYNYltHcaUPX9Y_fv79Nef6-4T9SKsftFUYc2_bbiaojczsbBAZmiZQfYT1pIYOiBN_PobzSdyLAilGm_KEJMjatT95Lg5r7a2yaMcdVX8quicd/s400/DSCN2898.JPG" width="400" /></a> </div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYgYVtT3SeGSRLXXrvlqec1LbqLX2H3sD1P7UWc6UzYtEHIPFyzeYuS9baCGB0mxoUo_bpYKtbx8kq0ccnfFgaJDTlec-3OcAjT0wPrfmwjrVZJMVNVU1DQBkxp_cwCjlEZ4BQ_Djrkz6/s1600/DSCN2912.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYgYVtT3SeGSRLXXrvlqec1LbqLX2H3sD1P7UWc6UzYtEHIPFyzeYuS9baCGB0mxoUo_bpYKtbx8kq0ccnfFgaJDTlec-3OcAjT0wPrfmwjrVZJMVNVU1DQBkxp_cwCjlEZ4BQ_Djrkz6/s400/DSCN2912.JPG" width="400" /></a></div><br />
That sentence was convoluted. But it sounded kind of like an old detective show. Or the parodies of old detective shows that they do on Whose Line....do you know what I'm talking about? If not, you should watch more <a href="http://www.youtube.com/watch?v=gaFQyJySGJ4">Whose Line</a>.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7vceKaWaFOs9220PjMQ10IW4yWHVJmDZK5VexCgvYA8ztJiClduDLzTNbCPf-SPKpL9CFDAXDQ7aZaELfu85ro2PNcoBfGdf8QfMFbkkW3NjrsZVNSJsUrRnGnpTH-S8KJJPofKoVjYj/s1600/DSCN2895.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7vceKaWaFOs9220PjMQ10IW4yWHVJmDZK5VexCgvYA8ztJiClduDLzTNbCPf-SPKpL9CFDAXDQ7aZaELfu85ro2PNcoBfGdf8QfMFbkkW3NjrsZVNSJsUrRnGnpTH-S8KJJPofKoVjYj/s400/DSCN2895.JPG" width="400" /></a></div><br />
Aaaanyhow, I was saved by my mentee! My little sister in a Big Brother Big Sister like program you know. Because fourth grade girls like to make cookies. And I like to make cookies too. So its a bonding thing. And we all got delicious cookies out of it. Delicious slightly spicy cinnamony pumpkiny full of chocolatey goodness cookies. The moral of the story is: even when you think you can't make cookies you should find time - or a friendly helper - who will make you make cookies. Because life before these cookies was missing out on pumpkiny goodness, and we all need that sometimes.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflbqCHIeVOw3E-8_I2H2wqllTOrS-VBSZH8VfqEywm_JtPJBqxjq6yaM3Z4Fv4C7BylPqQMbl9WMkuYmv_JT-HP073cqFKfdRgmDFx4bsfh-XwzcifHSyG-bNLfwJpWiaR1l8R9G_cdLT/s1600/DSCN2903.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflbqCHIeVOw3E-8_I2H2wqllTOrS-VBSZH8VfqEywm_JtPJBqxjq6yaM3Z4Fv4C7BylPqQMbl9WMkuYmv_JT-HP073cqFKfdRgmDFx4bsfh-XwzcifHSyG-bNLfwJpWiaR1l8R9G_cdLT/s400/DSCN2903.JPG" width="400" /></a></div><br />
<i>Pumpkin Chocolate Chip Cookies</i><br />
<i>Adapted from <a href="http://slowlikehoney.net/2011/10/04/pumpkin-chocolate-chip-cookies/">Slow Like Honey</a></i><br />
<i>Yields 20 Cookies</i><br />
<i></i><br />
<i>1 cup Canned Pumpkin</i><br />
<i>1 cup Granulated Sugar</i><br />
<i>1/2 cup Vegetable Oil</i><br />
<i>1 Egg </i><br />
<i>2 cups All-Purpose Flour</i><br />
<i>2 tsp Baking Powder</i><br />
<i>2 tsp Ground Cinnamon</i><br />
<i>1/2 tsp Salt</i><br />
<i>1 tsp Milk </i><br />
<i>1 tsp Baking Soda</i><br />
<i>1/2 tbsp Vanilla Extract </i><br />
<i>2 cups Semisweet Chocolate Chips</i><br />
<br />
Pre-heat the oven to 350 degrees and layer parchment paper on two baking sheets (I had to use the two, then do another batch once one came out, so maybe take out a third cookie sheet if you feel so inclined?).<br />
<br />
In a large bowl, stir together the canned pumpkin, sugar, vegetable oil, and egg. In a separate large bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda in the milk in a little bowl, and stir it into the dry ingredients. Add the dry ingredients to the pumpkin mixture, and stir with a wooden spoon until everything is combined (make sure you get all the flour that drops to the bottom of the bowl!). Stir in the vanilla and then the chocolate chips.<br />
<br />
Use a tablespoon measure to spoon the batter out onto the baking sheets, it is a sticky, gooey batter so an extra spoon is also helpful. Make sure you leave about 1.5'' of space around the cookies because they will spread. <br />
<br />
Bake for 10-12 minutes at 350 degrees, until they are firm to touch and lightly browned. Let them cool on the baking sheet for ten minutes, then transfer them to a wire rack.<br />
<br />
Try to stop yourself from eating them all at once! They will technically last 5 days in an airtight container. But good luck. </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-72626656347126740822011-10-23T13:51:00.000-07:002011-10-23T13:51:54.888-07:00Montreal!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFAd5RQh8wc8vTHNbRaM_fTc4MyKN-TWZrSPJJ4xM5yySiuX3ju-SLB2v5HreaeDLA-afVRxc7XvqUNVovmIk4Iy5_7Kys62-QTtjI5uT1rUfabpyMphSL48bmrfNrzvN8LKfzSCkmt52/s1600/DSCN2796.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFAd5RQh8wc8vTHNbRaM_fTc4MyKN-TWZrSPJJ4xM5yySiuX3ju-SLB2v5HreaeDLA-afVRxc7XvqUNVovmIk4Iy5_7Kys62-QTtjI5uT1rUfabpyMphSL48bmrfNrzvN8LKfzSCkmt52/s640/DSCN2796.JPG" width="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gDg4kU1N9veh1NcBdH2iq3lGkEIsUZci1zZSvS8axQFYAuMV1tL4SPR6pM4CTndXRbWmg7Jt_qyt33D9C0oliFNIlwFSmYdaz_lcc_-HpXQNpJIt3hMNnLzt5i-wPUxY_dgGLzR0ZlYh/s1600/DSCN2798.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
I thought I would give you some pictures of Montreal. Just to get you through a lazy Sunday...because it was beautiful while I was there and it seems a shame not to share. Up there I caught CV reading, he is in the center. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cbDT-JUO6pN1l0f4blc4P0O1me1dvQjcrEN8oR64jdrF2ItizyS3yaTxDav0btRYWwigeMJ15JNV0rP0QUWPrqvxcMsK41tgk458QpHxywN79EUyfMFN3jhFeGHfEnSFopdLLSGqm6CC/s1600/DSCN2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cbDT-JUO6pN1l0f4blc4P0O1me1dvQjcrEN8oR64jdrF2ItizyS3yaTxDav0btRYWwigeMJ15JNV0rP0QUWPrqvxcMsK41tgk458QpHxywN79EUyfMFN3jhFeGHfEnSFopdLLSGqm6CC/s400/DSCN2778.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrwOCd4irqb3hNK5doNDu6lxuVK1JR-8BUPzJMMhgk2mz20Kb_HuyCe1IAUuAe8eZWOdsE9MxNxJSHuMJYipjM4s0KICrZK4s-UD342W8NGsKJbWv5KgJTfIV8l577FFQPWcHi7HKuQzy/s1600/DSCN2794.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrwOCd4irqb3hNK5doNDu6lxuVK1JR-8BUPzJMMhgk2mz20Kb_HuyCe1IAUuAe8eZWOdsE9MxNxJSHuMJYipjM4s0KICrZK4s-UD342W8NGsKJbWv5KgJTfIV8l577FFQPWcHi7HKuQzy/s400/DSCN2794.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"> All of these pictures are from Parc du Mont Royal, where every Sunday during nice weather Tam-tams happens. Tam-tams is a drum circle where anyone who wants to can bring a drum, join in, and play. Isn't that such a great idea? So many cool rhythms were going on!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoqsFGueQ4PqI8IHL7R20I1NU2HAZUJTn7rckt4EK4ncZ2bdff3WPx-BY9pPeaDHEssBwnLJGJM4D37n6hobXF9zYhjcJkVCF-abtWyfmh6LSogicqm_TTjODAYQB-ysL4tKf9GyfAdNY/s1600/DSCN2792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoqsFGueQ4PqI8IHL7R20I1NU2HAZUJTn7rckt4EK4ncZ2bdff3WPx-BY9pPeaDHEssBwnLJGJM4D37n6hobXF9zYhjcJkVCF-abtWyfmh6LSogicqm_TTjODAYQB-ysL4tKf9GyfAdNY/s400/DSCN2792.JPG" width="400" /></a></div><br />
Meanwhile, there are also vendors selling things, people slacklining and live-action-role-playing (see the crusaders below), and just hanging out all over the park. <br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURwzTVyXJkSdmKF5unmxchxoOR2xpjaKuTuF7xSkNux1sTNDqyBDCQRLNDXtlzRqdW6eT_ZBbANWfgjEpxOWrQqlHFHRlToccdpfQWX-rZIaz6uS7AvaJjcTMpy-hhjEJn6MB5l1CTXng/s1600/DSCN2791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURwzTVyXJkSdmKF5unmxchxoOR2xpjaKuTuF7xSkNux1sTNDqyBDCQRLNDXtlzRqdW6eT_ZBbANWfgjEpxOWrQqlHFHRlToccdpfQWX-rZIaz6uS7AvaJjcTMpy-hhjEJn6MB5l1CTXng/s400/DSCN2791.JPG" width="400" /></a></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakFmVTpZPyBu93swaRkX_ynKBih7meaR0Y3cmvD2cFcFjU6C0Y8RMfQ3h7ueDg5PzN-2ox65cQ3eKzWUEgr9ohH6cFCfy-d5wNtLycpX4fR3gt0QDNKJLaDMzetYkfaff5n1qFnwWVBxd/s1600/larping.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakFmVTpZPyBu93swaRkX_ynKBih7meaR0Y3cmvD2cFcFjU6C0Y8RMfQ3h7ueDg5PzN-2ox65cQ3eKzWUEgr9ohH6cFCfy-d5wNtLycpX4fR3gt0QDNKJLaDMzetYkfaff5n1qFnwWVBxd/s400/larping.png" width="400" /></a></div><br />
There was also this really cool poster all about life and the different ways to look at and experience life. I wish I'd had time to read all of it, but it was so hard to focus on any one thing with all the interesting quotations and messages all over it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifkaoovqi3tvY1UV1ug7xQr2fZDj94ZizIuRiBu941_GxxmrcAw6JK7ts07G3-11W0_Od41zMRrq3eOEBgp3_VsD4vaf1ncG8sPecDoGnnuW4f9WTWwunw71u0QAnhyphenhyphenNw1HV-E4wYm-h3/s1600/DSCN2779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifkaoovqi3tvY1UV1ug7xQr2fZDj94ZizIuRiBu941_GxxmrcAw6JK7ts07G3-11W0_Od41zMRrq3eOEBgp3_VsD4vaf1ncG8sPecDoGnnuW4f9WTWwunw71u0QAnhyphenhyphenNw1HV-E4wYm-h3/s400/DSCN2779.JPG" width="400" /></a></div><br />
As you can tell, there were a lot of people the Sunday I went. Probably everyone was enjoying the last summery day Montreal may have in a long time.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUq8CTIE-kIcv_LKboJlALkI5b62uQ_jmE9FXF1tzTOZUZ98X8Aw-7X6nKL10mug0ddjxahZjS4nOj5GrYhrNocZA4cNFU9MIXiDKEwncdAB2XQdsrUXauU_LxESj1NgxTfVJzcA3L35i/s1600/DSCN2787.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HJlYzf8gWteONRaUMVgHSO6FU0Wnq8w6a7O7imH26OI39Gb6MK-sLNasKUPf_m1P7KQq5N4XQRtntwKkZ9_pHjDbTJsyPKtbIU_xqh_0TudcnOwSOn66PJf8AWsiFec1gt3j1dl7HZhF/s1600/DSCN2784.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HJlYzf8gWteONRaUMVgHSO6FU0Wnq8w6a7O7imH26OI39Gb6MK-sLNasKUPf_m1P7KQq5N4XQRtntwKkZ9_pHjDbTJsyPKtbIU_xqh_0TudcnOwSOn66PJf8AWsiFec1gt3j1dl7HZhF/s640/DSCN2784.JPG" width="480" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"> But it was still very peaceful and beautiful in the park even with all the people.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5m9DXB6VZLtojI8zpsbPhFkZBDOk762OFBNKOCsazLiv59pEgm9pbDShviiS5a1-XWyXCgXeyUzT23e6VUPwB4kcAB8vRx9jq3EOg5NiUTPnn9_Fj-RenOJVlSuEguWzBBa_BUo3wJGOP/s1600/DSCN2786.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5m9DXB6VZLtojI8zpsbPhFkZBDOk762OFBNKOCsazLiv59pEgm9pbDShviiS5a1-XWyXCgXeyUzT23e6VUPwB4kcAB8vRx9jq3EOg5NiUTPnn9_Fj-RenOJVlSuEguWzBBa_BUo3wJGOP/s640/DSCN2786.JPG" width="480" /></a></div><br />
I hope you still have nice weather wherever you are, whether it is still keeping its summer sun or finally edging into autumn.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5m9DXB6VZLtojI8zpsbPhFkZBDOk762OFBNKOCsazLiv59pEgm9pbDShviiS5a1-XWyXCgXeyUzT23e6VUPwB4kcAB8vRx9jq3EOg5NiUTPnn9_Fj-RenOJVlSuEguWzBBa_BUo3wJGOP/s1600/DSCN2786.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUq8CTIE-kIcv_LKboJlALkI5b62uQ_jmE9FXF1tzTOZUZ98X8Aw-7X6nKL10mug0ddjxahZjS4nOj5GrYhrNocZA4cNFU9MIXiDKEwncdAB2XQdsrUXauU_LxESj1NgxTfVJzcA3L35i/s1600/DSCN2787.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUq8CTIE-kIcv_LKboJlALkI5b62uQ_jmE9FXF1tzTOZUZ98X8Aw-7X6nKL10mug0ddjxahZjS4nOj5GrYhrNocZA4cNFU9MIXiDKEwncdAB2XQdsrUXauU_LxESj1NgxTfVJzcA3L35i/s400/DSCN2787.JPG" width="400" /></a> </div><br />
It is always nice to go out and enjoy the beautiful days while you can! I hope you are getting a chance to.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gDg4kU1N9veh1NcBdH2iq3lGkEIsUZci1zZSvS8axQFYAuMV1tL4SPR6pM4CTndXRbWmg7Jt_qyt33D9C0oliFNIlwFSmYdaz_lcc_-HpXQNpJIt3hMNnLzt5i-wPUxY_dgGLzR0ZlYh/s1600/DSCN2798.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gDg4kU1N9veh1NcBdH2iq3lGkEIsUZci1zZSvS8axQFYAuMV1tL4SPR6pM4CTndXRbWmg7Jt_qyt33D9C0oliFNIlwFSmYdaz_lcc_-HpXQNpJIt3hMNnLzt5i-wPUxY_dgGLzR0ZlYh/s400/DSCN2798.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Love, SS </div></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-52496464424515494762011-10-21T09:35:00.000-07:002011-10-21T09:39:43.360-07:00Canadian Thanksgiving<div dir="ltr" style="text-align: left;" trbidi="on"> Did I tell you that I traveled? That I went all the way to Canada? Well, not last weekend but the weekend before that's where I was! For my fall break. And it was lovely. I went up there to see my friend CV at McGill. Do you remember him? <a href="http://curriesandcakes.blogspot.com/2011/02/packaging-care.html">He is the one I sent a care package to last year</a>, and I will end up doing it again this year because he just has so much work! Stressed out people need <a href="http://curriesandcakes.blogspot.com/2011/02/packaging-care.html">cakes</a> and <a href="http://curriesandcakes.blogspot.com/2011/02/packaging-care-part-two.html">cookies</a>. Tis a fact. Look at how intimidating the McGill physics building is...<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi2xsFL_19EO-zrwn9ASUlQ84nyrGy-NXzHlMBWV3Uo0S6qMHp-lvwUzZOm99tyRaFZdqG3j-JEZ8g1X0sbAFHH6v6Q4-Rh4gQjgCosygeX996GLtRAhjPTNgnMNv5we2GTHecwmanTh1/s1600/DSCN2810.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi2xsFL_19EO-zrwn9ASUlQ84nyrGy-NXzHlMBWV3Uo0S6qMHp-lvwUzZOm99tyRaFZdqG3j-JEZ8g1X0sbAFHH6v6Q4-Rh4gQjgCosygeX996GLtRAhjPTNgnMNv5we2GTHecwmanTh1/s400/DSCN2810.JPG" width="400" /></a> </div><br />
It was also Canadian Thanksgiving. Which was amazing because two sets of CV's friends held lovely potlucks that I got to attend, so I stuffed my face with roast chicken, mashed potatoes, pumpkin pie (pumpkin pie! with fresh whipped cream!), and the most amazing roast vegetables in the world prepared by CV and myself. If you repeatedly glaze parsnips, sweet potatoes, pumpkin, and carrots with a mixture of balsamic vinegar, honey, cinnamon, garlic, and a multitude of spices what but the best roasted vegetables in the world could you get after all? And I got to try poutine! Which I wish I had taken a picture of because it is a specialty of Montreal: french fries topped with cheese curds and gravy, and it is delicious.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-bM6IgHXUHU1ru-bB8n5DepUiWGQJTjtvu62mxt-Tx6y6nnNl_wQaMzd9mPWHJeU06xYtoSwPXTcFyy5_ZT1KbxCgA6Rjcp2l81axR0Jqtmvu5WUhEyVWwwz4pChmPoY8n9azAzAPREN/s1600/DSCN2800.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-bM6IgHXUHU1ru-bB8n5DepUiWGQJTjtvu62mxt-Tx6y6nnNl_wQaMzd9mPWHJeU06xYtoSwPXTcFyy5_ZT1KbxCgA6Rjcp2l81axR0Jqtmvu5WUhEyVWwwz4pChmPoY8n9azAzAPREN/s400/DSCN2800.JPG" width="400" /></a><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div> But, most importantly, to the first of those potlucks CV and I brought a Potato Gratin. And this was no ordinary gratin. This was the most scrumptiously deliciously cheesy creamy crispy bacony potato gratin ever to exist. I almost have no words to describe it. It almost achieved <a href="http://www.youtube.com/results?search_query=epic+meal+time&oq=epic+meal+time&aq=f&aqi=g10&aql=&gs_sm=e&gs_upl=21302l21302l0l21532l1l1l0l0l0l0l70l70l1l1l0">Epic Meal Time </a>status. Do you watch Epic Meal Time? Picture a group of guys making curried bacon and or giant gingerbread houses made of meat and then eating these foods that can count up past 10,000 calories each....it is Epic.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVktSQysuQWAOBzisgbFMCAHCHENZoO6aUvbifCvzIR96Uy_groqIbb3W0IZEEM5lhqxPKl36r_W0e8B3LT8rOVH7s1WqwkSCKI_CSUG38EADb1_VJs8KWHp3NReEP1mNzm4ubuqqbd8vp/s1600/DSCN2767.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVktSQysuQWAOBzisgbFMCAHCHENZoO6aUvbifCvzIR96Uy_groqIbb3W0IZEEM5lhqxPKl36r_W0e8B3LT8rOVH7s1WqwkSCKI_CSUG38EADb1_VJs8KWHp3NReEP1mNzm4ubuqqbd8vp/s320/DSCN2767.JPG" width="320" /></a> </div><br />
Well, thankfully our gratin wasn't 10,000 calories. But it was delicious. With a bechamel including tons of mozzarella cheese and pumpkin bits that were immersion-blended into it (this was when I got to use the immersion blender!!!! CV has one!!!), and the potato slices some crispy and some soft (because....we ran out of time and there was no time to bake them in the gratin, so we fried some of the potatoes in the pan and baked some of them on a baking tray and then layered everything in the gratin pan with the bechamel and bacon bits and baked it for a bit....Sigh. Still, with all the frantic-ness of multiple potato pans going at once, it did yield inspiring results), and then the Bacon Bits on top giving crunch and saltiness....you smell the epic-ness don't you? And then we ate it along with all this other food. And, as you can probably already tell, we were all very thankfully and contentedly full. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70wD1MOKGj47XmomvK8fI48aSBpg9GCU9tbQ2aRlJWuDWG0neG7eKRmXk4hyphenhyphenNUkUgwmMENmmv7QsLCpLXJ7xxnInz5ODQQM10ZJ6bChBsdwetyOzIMtQpfiaa37WHBerTkZ4fhRg0r1IN/s1600/DSCN2770.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70wD1MOKGj47XmomvK8fI48aSBpg9GCU9tbQ2aRlJWuDWG0neG7eKRmXk4hyphenhyphenNUkUgwmMENmmv7QsLCpLXJ7xxnInz5ODQQM10ZJ6bChBsdwetyOzIMtQpfiaa37WHBerTkZ4fhRg0r1IN/s320/DSCN2770.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>Thanksgiving Potato Gratin</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>8 medium Russet Potatoes, Peeled and thinly Sliced (a mandolin might help here if you have one)</i><br />
<i>2 tbsp Butter + A few pats of butter for the potatoes</i><br />
<i>2 tbsp Flour </i><br />
<i>1 1/2 cup Milk (plus extra if necessary)</i><br />
<i>3/4 cup Shredded Mozzarella Cheese</i><br />
<i>1/2 Medium-Sized Pumpkin, Diced Finely</i><br />
<i>1 1/2 tsp Pepper</i><br />
<i>1 tsp Salt</i><br />
<i>1/2 tsp Garlic Powder</i><br />
<i>1 tsp Paprika</i><br />
<i>1/4 tsp Herbes de Provence* </i><br />
<i>1/4 cup Bacon Bits (or to taste, or leave out if vegetarian dish required)</i><br />
<br />
Pre-heat the oven to 400 degrees. Butter an 8 in- baking dish and set aside.<br />
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In a large, heavy-bottomed saucepan at medium heat, melt the butter and stir in the flour. Continue stirring till the mixture is a golden brown. Then, slowly add in the milk, whisking continuously until it is fully incorporated. Do not add too much milk at once, because you do not want lumps. Keep over the heat, whisking and allowing it to come to a boil. Once it has come to a boil, lower the heat to a simmer and stir in the cheese until it is incorporated. Then, add the pumpkin pieces (which should be small) and use an immersion blender to create a smooth sauce. (If you do not have an immersion blender, you could probably transfer the sauce to a regular blender and blend the pumpkin in that way.) Stir the spices into the bechamel. If at this point, it is too thick - add a little more milk (about a tablespoon). If it is too thin, allow it to continue to cook over the low heat (or maybe raise the heat a little), or add a little more flour, or some more cheese (depending on how much you like cheese!).<br />
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Once your bechamel is to your liking, turn the heat off. In your baking dish, arrange your potatoes in concentric circles or as close to numerous flat layers as possible. Layer a few pats of butter on the top layer of potatoes. Then, carefully pour your bechamel sauce onto the potatoes: pour along the sides of the dish as well so you can see it seeping into the bottom, and wherever there are cracks so it goes into all the layers. Place in the oven to cook for 45 minutes, after which you can take it out, top with bacon bits, and put back into the oven for another 10 minutes, at which point it should be done. The gratin is cooked when all the potatoes are soft and cooked through, so you can stick a fork through at the 40, 50, even 60 minute mark because different people's ovens cook differently so the cooking time may vary. Serve warm!<br />
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* <i>Note</i>: We used these spices because we had them on hand. I could also see 1/4 tsp of Nutmeg tasting delicious, or a little Red Chili Powder for extra spice. Play with the spices, add the ones you like and the amount you want to taste. </div></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-12437181228887536092011-10-15T13:14:00.000-07:002011-12-09T15:53:54.880-08:00The Coming of Fall<div dir="ltr" style="text-align: left;" trbidi="on"> There is one reason I've been waiting for fall. For coldness and chilly toes and red noses (my nose gets very red when it's cold, all the time. It's a curse.) I have been waiting to be able to turn my oven onto 400 degrees for an hour and more without my apartment getting like a sauna. And I've been waiting to do this for one special reason: Roast Chicken.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qrIvk7HtG0F-2uXb7bOiHa9ZUbq4O1z37AypolnC2nt7Kgq_820LKqbx_gk2o-mZA7MsE9qxGMa9V9WDZXyVDQ3U_0qiL9QJzuBkXJ1ElW6C-wlNdHf3Pe52mA2FbTwcjmyZI9pMaqcV/s1600/DSCN2817.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qrIvk7HtG0F-2uXb7bOiHa9ZUbq4O1z37AypolnC2nt7Kgq_820LKqbx_gk2o-mZA7MsE9qxGMa9V9WDZXyVDQ3U_0qiL9QJzuBkXJ1ElW6C-wlNdHf3Pe52mA2FbTwcjmyZI9pMaqcV/s400/DSCN2817.JPG" width="400" /></a> </div><br />
There is something about fall weather that calls out roast chicken to me. Maybe its the sudden thunderstorms of Philly that keep getting me soaked and cold, or the long dreary gray walks under sunless skies, but a perfectly golden roast chicken with crispy skin and moist insides just sounds better and better all the time. Which is why I made a roast chicken on Thursday night.<br />
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<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ffV_G5_5H2GWRgX-3ZIfOijh9oLGxjec3PM6-Zkbua9pu3XXJZamzSdJCGIL5j10FL4I7aKz_xyEjtS-GWbXoaHlX7zbIZGutCqtWpptvASg4Ccs-Nb1y5jJ-TJTBu4_PG3c2Fm2YJVX/s1600/DSCN2832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ffV_G5_5H2GWRgX-3ZIfOijh9oLGxjec3PM6-Zkbua9pu3XXJZamzSdJCGIL5j10FL4I7aKz_xyEjtS-GWbXoaHlX7zbIZGutCqtWpptvASg4Ccs-Nb1y5jJ-TJTBu4_PG3c2Fm2YJVX/s400/DSCN2832.JPG" width="400" /></a></div><br />
But let me tell you, this was not any roast chicken. This was a celebration dinner with my friend KK who was visiting. It was also an opportunity to roast lovely slices of sweet potato underneath the chicken, so they could catch all the chicken drippings. Deliciousness. It was a roast chicken that was accompanied by the Disney movie Tangled because that is what grown up chicken-roasting college girls watch. And it was the most perfect roast chicken I have ever eaten.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EOEILDLrSZGAn1q-8P2xMzkxklzkULysnY5l26qEp4YIWZPXvstNI8FhbxwJu7RLQbiPtIR4d53qn0Rs1sZvF-V9WuHjd1q9MAJHaJrQNBHvWVnCIainp9PUDA-veBS24qBJZICdKH3Q/s1600/DSCN2812.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EOEILDLrSZGAn1q-8P2xMzkxklzkULysnY5l26qEp4YIWZPXvstNI8FhbxwJu7RLQbiPtIR4d53qn0Rs1sZvF-V9WuHjd1q9MAJHaJrQNBHvWVnCIainp9PUDA-veBS24qBJZICdKH3Q/s400/DSCN2812.JPG" width="400" /></a> </div><br />
Partially, it's the recipe. I use Nigella Lawson's super simple roast chicken recipe: stick half a lemon inside the chicken, massage its breast with butter and salt and pepper, and place it in a 400 degree oven: that's it. But maybe it was me using an entire lemon instead of half, or brining the chicken for an hour before roasting it, or the accidental purchase of the best chicken at the store- but this roast chicken turned out to be the moistest chicken I (and KK) have ever eaten.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAQOx57-kkgL3EFgIVYrj3uCNxJTJiLS4CYfMr4DB_XgCgNi86c_d0641G22pTLwdiPaVrrXh8jmz7K62eHg-VN1-VAyIUiu3_MZFUJh3cPfyeULxYKC4ptKwht0uDXKg7KwpS6lunezY/s1600/DSCN2827.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAQOx57-kkgL3EFgIVYrj3uCNxJTJiLS4CYfMr4DB_XgCgNi86c_d0641G22pTLwdiPaVrrXh8jmz7K62eHg-VN1-VAyIUiu3_MZFUJh3cPfyeULxYKC4ptKwht0uDXKg7KwpS6lunezY/s400/DSCN2827.JPG" width="400" /></a> </div><br />
I cannot even fathom telling you how good it was. You will just have to make it yourself, cut through that crispy skin into the succulent meat because both dark and white were equally delicious, and find out for yourself the perfection in the simplicity. Then find out again the next day when you make roast chicken sandwiches out of the leftovers and sit there chewing on the couch going: Ahhhh who knew leftover chicken could be so delicious.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGSAzOjYExbDxh5pUP6zv2WGPENmu9LVKxjUdrnd5GR5WP5zHb_uAmyjVK-i4Q1lIgp8zWHhwkRcNIGLtvdArHVCU2er4_6I6CSHWZ1rQPsPBGLHQ4EbPaT6TLAg58VsCpLoW21CrJHx5/s1600/DSCN2836.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGSAzOjYExbDxh5pUP6zv2WGPENmu9LVKxjUdrnd5GR5WP5zHb_uAmyjVK-i4Q1lIgp8zWHhwkRcNIGLtvdArHVCU2er4_6I6CSHWZ1rQPsPBGLHQ4EbPaT6TLAg58VsCpLoW21CrJHx5/s400/DSCN2836.JPG" width="400" /></a> </div><br />
<i>Simple Roast Chicken </i><br />
<i>Adapted from <a href="http://www.amazon.com/How-Eat-Pleasures-Principles-Good/dp/0471257508">Nigella Lawson's How to Eat </a></i><br />
<i></i><br />
<i>1 Whole Chicken for Roasting</i><br />
<i>Salt</i><br />
<i>Sugar </i><br />
<i>Cloves (optional) </i><br />
<i>1 small Lemon </i><br />
<i>1 tbsp Butter</i><br />
<i>Pepper</i><br />
<br />
This recipe starts with buying a whole chicken for roasting. Once you bring it home, if you are planning to cook it the same or the next day, take out its giblets and stick it straight into a large bowl filled with water, a tablespoon of salt, a tablespoon of sugar, and 2 cloves (optional). If the chicken is for the next day, cover it and place it in the fridge in its brining bowl. (Whenever you plan to cook the chicken, try to brine it overnight before because this means it stays extra moist.) If you are cooking the chicken the same day, try to let it sit in its brine for at least an hour, to get it all moistened up.<br />
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Once you are ready to cook, pre-heat your oven to 400 degrees. Take the chicken out of the water, allowing all the water inside it to drain out. Pat it dry thoroughly with paper towels because otherwise the skin won't get crisp. Next, stuff a small lemon inside the chicken (I tend to look at my chicken first and then go out and buy the largest lemon I think will fit inside it). Once that is done, take half of your tablespoon of butter and massage it into the chicken Under the skin of the breast into the meat itself. Take the rest of the butter and rub it around on the skin of the chicken. Then, sprinkle a little salt and pepper onto your hand, and massage that under the skin into the breast of the chicken. Get yourself a little more salt and pepper and rub it over the rest of the chicken. You don't need a lot, just a sprinkling.<br />
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Once the chicken is duly massaged, place it on a roasting rack on top of a roasting pan and into the oven. Nigella says it takes 15 minutes per pound plus ten minutes. I generally have my chicken in the oven for about an hour, and the best way of checking if its done is to stick a knife into it and see if the juices coming out are red (not done) or clear (done!). <br />
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<i>Note</i>: I never roast my chicken alone. In the roasting pan, I generally spread a generous amount of olive oil. I either cube up russet potatoes or slice sweet potatoes thinly and then turn them around in the olive oil so they get nice and coated. I try to spread them apart in a single layer, then I sprinkle them with salt, pepper, and some spices if I have anything (generally a little paprika and red chili powder on potatoes, and cinnamon and a little bit of honey over the sweet potatoes). If you have a large chicken, the vegetables will probably be done before the chicken, so take them out about 45-50 minutes into cooking time regardless of your chicken. Leftover roast veggies go great in roast chicken sandwiches!</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com2tag:blogger.com,1999:blog-5182867132800769160.post-79156545861522426222011-10-09T11:30:00.000-07:002011-10-09T11:30:54.810-07:00Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7avpZIzMFtsIWC1fHLF02voli-7kFwcoypw-RGvGAtATtzGFI0yq137-NslZlnuajgz-sDtRp7zR_-0irkGnHqGj_s6Z4w5MFqEQlNZUMJAwIqv4v8uehyphenhyphenUOLJlxhFjva3GBsypKYS9w/s1600/DSCN2759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7avpZIzMFtsIWC1fHLF02voli-7kFwcoypw-RGvGAtATtzGFI0yq137-NslZlnuajgz-sDtRp7zR_-0irkGnHqGj_s6Z4w5MFqEQlNZUMJAwIqv4v8uehyphenhyphenUOLJlxhFjva3GBsypKYS9w/s400/DSCN2759.JPG" width="400" /></a></div><br />
Everyone is making zucchini bread. <a href="http://www.joythebaker.com/blog/2011/10/almost-vegan-zucchini-bread/#more-6509">Joy made zucchini bread</a>. <a href="http://thekitchensinkrecipes.com/2011/09/18/one-season-or-the-other/">Kristin at the Kitchen Sink made zucchini bread</a>. <a href="http://www.sevenspoons.net/blog/2011/8/2/the-means-to-the-end.html">Scroll down the page on Seven Spoons and there's zucchini bread again</a>. STOP TEMPTING ME PEOPLE! I want zucchini bread so bad so bad so bad. Furthermore, there's zucchinis in my fridge so its so close to possible.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5zS2GVCsMvsaM51_pmAyupG0DVS84bW-tlw-UjWovAqgoE1oJ1_UFAAxQTJwZVVwgme7E4qeUhHc-wlmKddUEqbpB1Gc-uLg355dCOLmcATdeoJLwYR-9e1IGSb8XQQ2OXGld71-xnq_/s1600/DSCN2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5zS2GVCsMvsaM51_pmAyupG0DVS84bW-tlw-UjWovAqgoE1oJ1_UFAAxQTJwZVVwgme7E4qeUhHc-wlmKddUEqbpB1Gc-uLg355dCOLmcATdeoJLwYR-9e1IGSb8XQQ2OXGld71-xnq_/s400/DSCN2752.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMchZZ66vgnWx-rBoWpVgtH_5bEo-NcF5T6OsKPIowJkJ4_6bnn-P7adB-kjBltxiPBRCWP5cALe1YIHNXbspvFq7Wl33vnE0vck_tbOnZJ93Yrzfzjwdg45m0Zyg5fH0CunbrD4z9i5n/s1600/DSCN2757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMchZZ66vgnWx-rBoWpVgtH_5bEo-NcF5T6OsKPIowJkJ4_6bnn-P7adB-kjBltxiPBRCWP5cALe1YIHNXbspvFq7Wl33vnE0vck_tbOnZJ93Yrzfzjwdg45m0Zyg5fH0CunbrD4z9i5n/s400/DSCN2757.JPG" width="400" /></a></div> <br />
Who invented exams anyway? Why should an exam and a paper be standing in the way of my making zucchini bread? On the other hand, why can't cravings go away because I could sooo easily just make this zucchini bread after said exam and paper! But my craving just won't let me. I want this and I want this now. Isn't it so easy to crave food that way? You have cravings that just won't go away right? <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zhbhX0LJFUTIeNTlvEVNnPnglqhyfDbS6NWK39SMI0tk-mGLb0AFzzMNNW-5Dw2a219ps6HlOglciTZVYB3IMN-PMg0w1I-qpoBTnhkjBFeKoothwhwAESeujTTVj9Xx-uqtgVcv_Ryl/s1600/DSCN2758.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zhbhX0LJFUTIeNTlvEVNnPnglqhyfDbS6NWK39SMI0tk-mGLb0AFzzMNNW-5Dw2a219ps6HlOglciTZVYB3IMN-PMg0w1I-qpoBTnhkjBFeKoothwhwAESeujTTVj9Xx-uqtgVcv_Ryl/s400/DSCN2758.JPG" width="400" /></a></div><br />
But, perseverance and a lack of time wins through in the end. I studied for my midterm and wrote my paper people, I did not make zucchini bread. BUT right after I got out of my midterm, I did. I sat there and shredded away at the zucchini with my peeler (I don't have a grater! Next kitchen implement to be acquired. Other than an immersion blender. Which by the way I actually go to use IN REAL LIFE this weekend...and it was awesome...). Anyway, in the two hours between my midterm and my next class, I shredded zucchini, mixed up a batter, and baked awesome zucchini bread AND did (most of) the dishes. Woo hoo.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7KBUKxTTW7zXCCZFSfslokrfMAJtGB3_fnMZfjKz05pfCDhjD4SQlFFJbQHr1EObgAN5Bq6izNWGiAGQubTnOOcCRvYrR1T3KiGcqPIa1WirB8lQrK6uwavplc8M5vWVni2ZI4S4kSVA/s1600/DSCN2764.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7KBUKxTTW7zXCCZFSfslokrfMAJtGB3_fnMZfjKz05pfCDhjD4SQlFFJbQHr1EObgAN5Bq6izNWGiAGQubTnOOcCRvYrR1T3KiGcqPIa1WirB8lQrK6uwavplc8M5vWVni2ZI4S4kSVA/s400/DSCN2764.JPG" width="400" /></a> </div> <br />
And then, after my class, I got to eat the zucchini bread! What could be better after a day of exams? Warm zucchini bread, because I had left it in the oven during class - actually, I left it there because it wasn't fully baked by the time I had to leave but I didn't want to leave the oven on while I was in class, so I figured if I just turned the oven off it would finish in there while the oven cooled down. Phewf long explanation. When I came back it was still a little smushy right in the middle of the loaf, I recommend using the whole baking time properly! But in the end, I got a zucchini bread all crunch and crackly at the edges, soft inside, cinnamony and spicy, with the little flecks of zucchini all throughout. Even those smushy bits were delectable, and after eating a whole end of the bread, I then toasted a slice from the middle and buttered it. Yum. It is that fall season again, and it makes me happy inside.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ9PxN0N8DkkUiNRTXbahMf4ooenqdJyqMXcUvoqGVX8QsTt9iaDi-PuZMLp1YalunQPQlyFZtHrln36zBwGuBTWWwIFFIoYixAFXQHK1sHc4Ntghu2WA1Jp-V_hklv7YNXrFDKgipLJJ/s1600/DSCN2761.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ9PxN0N8DkkUiNRTXbahMf4ooenqdJyqMXcUvoqGVX8QsTt9iaDi-PuZMLp1YalunQPQlyFZtHrln36zBwGuBTWWwIFFIoYixAFXQHK1sHc4Ntghu2WA1Jp-V_hklv7YNXrFDKgipLJJ/s400/DSCN2761.JPG" width="400" /></a></div><i>Zucchini Bread</i><br />
<i>Adapted from <a href="http://www.joythebaker.com/blog/2011/10/almost-vegan-zucchini-bread/">Joy the Baker</a></i><br />
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<i>1 Large Zucchini, Shredded (should yield 2 cups Shredded Zucchini) </i><br />
<i>3 cups Flour</i><br />
<i>1 1/2 tsp Baking Soda</i><br />
<i>1/2 tsp Baking Powder</i><br />
<i>1 tsp Salt</i><br />
<i>3 tsp Cinnamon</i><br />
<i>1/4 tsp Nutmeg</i><br />
<i>1/2 cup plus 1 tbsp Milk </i><br />
<i>1 cup Vegetable Oil </i><br />
<i>2 tsp Vanilla Extract</i><br />
<i>1 1/3 cup Granulated sugar</i><br />
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Pre-heat the oven to 350 degrees and grease and flour an 8x4 or 9x5 loaf pan. Also, shred your zucchini! I used a peeler and then chopped up the rather large zucchini pieces I had, a grater would probably work better.<br />
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In a large bowl, whisk the flour, baking soda, baking power, salt, cinnamon, and nutmeg together. In a separate medium bowl, whisk the milk, vegetable oil, vanilla extract, and sugar together. Once the wet ingredients are thoroughly combined, fold in the shredded zucchini. Then, pour the wet ingredients into the dry ingredients and fold them in with a spatula. Make sure to keep lifting the flour up from the bottom of the bowl so all of it gets combined. Once it is well mixed, scrape the batter into the loaf pan and put it in a center rack in the oven. Bake it for 60-65 minutes or until a toothpick inserted in the center comes out clean. Take it out, and allow it to cool in the pan for 20 minutes before turning it out onto a wire rack. Cut slices and serve warm! Or wait for it to cool completely.<br />
</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-16941829182036056532011-10-02T14:19:00.000-07:002011-10-02T14:19:04.141-07:00Brunching the French Way<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-AmcGNy0q9Iz3ImO1QsalH-kyv_FoUkXOF_3EBpU8CeyRU9p2nUFf2AoMFWZ9whpoRiRPVWf_56-TD6IWeUvp_63vRPkGkWQLl9QAcgDXs8lmeT5XT45aMe8RU8wWO_L74xJiQYVDjmD/s1600/DSCN2741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-AmcGNy0q9Iz3ImO1QsalH-kyv_FoUkXOF_3EBpU8CeyRU9p2nUFf2AoMFWZ9whpoRiRPVWf_56-TD6IWeUvp_63vRPkGkWQLl9QAcgDXs8lmeT5XT45aMe8RU8wWO_L74xJiQYVDjmD/s400/DSCN2741.JPG" width="400" /></a></div><br />
I love brunch. I love breakfast foods. Waffles, pancakes, eggs benedict (so good!), you name it - I constantly crave it. How can people not like eggs? Or any of those other oh-so-comforting first-thing-in-the-morning delights? So, for all you breakfast foody people like me - this post is for you! Because, I had brunch with a friend today at my house.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpLTFuQfSJGL1SisEvjlEvlY4zH3O7tUtnHbCph50AN554l7Zie0UhHihLS22XnuUn1kp__BZfpF4wFJ54Do12GptobBNhvTqVU9TeR776AT3CKF0eCDc-_TN-RbXkqnSPeUjUtcP3O83/s1600/DSCN2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpLTFuQfSJGL1SisEvjlEvlY4zH3O7tUtnHbCph50AN554l7Zie0UhHihLS22XnuUn1kp__BZfpF4wFJ54Do12GptobBNhvTqVU9TeR776AT3CKF0eCDc-_TN-RbXkqnSPeUjUtcP3O83/s320/DSCN2730.JPG" width="320" /></a></div><br />
And not only did I have brunch, I got to revisit my summer memories. Well, literally because I showed my friend all my fancy Euro-trip pictures (whoo fantastic summer vacations!) but figuratively through food. Because, every since I have left France, I have been craving crepes. In Paris, I think three mornings in a row (basically the entire time we were there) I got a nutella crepe for breakfast from the little stand in front of the metro stop we always used. I kept telling myself I would get a different kind....but what is a better breakfast than a nutella crepe? (Rhetorical Question.)<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVfKPEMxpfRcGwTF2q57GF4XXhjOmF5QxXswwlCbu6ieQdGeyQfdkL7CZFxA7iaMnEqeCs1EQ7KmujHj-0dDF03YCNiPEcPjdCNEu31_Q8jC4IaBHJA_kzg7JMo66piVsC-SEaX-uHfmt/s1600/DSCN2739.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVfKPEMxpfRcGwTF2q57GF4XXhjOmF5QxXswwlCbu6ieQdGeyQfdkL7CZFxA7iaMnEqeCs1EQ7KmujHj-0dDF03YCNiPEcPjdCNEu31_Q8jC4IaBHJA_kzg7JMo66piVsC-SEaX-uHfmt/s400/DSCN2739.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVfKPEMxpfRcGwTF2q57GF4XXhjOmF5QxXswwlCbu6ieQdGeyQfdkL7CZFxA7iaMnEqeCs1EQ7KmujHj-0dDF03YCNiPEcPjdCNEu31_Q8jC4IaBHJA_kzg7JMo66piVsC-SEaX-uHfmt/s1600/DSCN2739.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
So, this morning, instead of starting to study for my orgo or autonomic physiology (which is really annoying to type) midterms OR writing either of my English papers...I made crepe batter. And then I made ten of the most gorgeous crepes I have ever made. Well, the first two weren't beauties, but the rest were. And do you know why? Because I bought myself new frying pans for this year! Beautiful frying pans and one of them is actually BIG and perfect for crepe making!!!! Cooking implements make me happy. You should already know this.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiS1G06K0FfeJ70BBPExAipj5RLICDdktMzqA36w-HPbfwFp6ECJqqARaDp-_OhlWj2YbzrEcWuw5UqP6uPR_I0TGr9s4fP_XXigJfHA6vnBEvNCSzRRoBJCZfRrGD3XUnMyCEGhUXYSE/s1600/DSCN2735.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiS1G06K0FfeJ70BBPExAipj5RLICDdktMzqA36w-HPbfwFp6ECJqqARaDp-_OhlWj2YbzrEcWuw5UqP6uPR_I0TGr9s4fP_XXigJfHA6vnBEvNCSzRRoBJCZfRrGD3XUnMyCEGhUXYSE/s400/DSCN2735.JPG" width="400" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfVClKjvZh6sXsoBiJJuEIGCyWuZZYFFJBxT7ihQT_d8Idq6nEnW7_msDfvEhl1AFSsGVfli2B0fXCbMT89sSbSJKqAqWmXU3P6SAdg8VeIFATMCfioeuVodox8WnVKHFYmA4ZZWp2bpM/s1600/DSCN2742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfVClKjvZh6sXsoBiJJuEIGCyWuZZYFFJBxT7ihQT_d8Idq6nEnW7_msDfvEhl1AFSsGVfli2B0fXCbMT89sSbSJKqAqWmXU3P6SAdg8VeIFATMCfioeuVodox8WnVKHFYmA4ZZWp2bpM/s400/DSCN2742.JPG" width="400" /></a></div><br />
Anyhow, so I made crepes. And I cut up some white button mushrooms, half a tomato, and a bunch of baby spinach to make a savory filling. And I put Nutella, and strawberry jam, and peanut butter, and honey out on the table - because you never know what mood will strike. (Also: strawberry jam and nutella are delicious together. If you haven't tried it, you are missing out.) And then we scrambled eggs into our veggie filling, filled the hot crepes with it, and ate. Yum. You need energy to study. Energy from veggies and energy from Nutella. It takes all sorts to run the world.<br />
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<div style="text-align: center;"><div style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFjbLQI0FgW50Oo-TFY_Qw4dbtIl6P1IoTOLHR8ZAEBCJqGF7IqQe_53-MJIqirJPFAQXfUuB2Xd4xCSn0tpGEqzAvofAajEHS0GYcHMKdRyz1Dps5bA-DdT4DiP0FhtDwHxz7UIeRrtJ/s400/DSCN2743.JPG" width="400" /> </div><br />
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsypUn0lkBDSc9Iz94spK7IaEbcteP5_3RbwcJANGgg8MGJtIW84V9w9vWSKFs19k1h9l4DRpA_thV_eqjm5djd96UCYM1oTqB9AWQMnDQaDgkpuOxW0thm-hrF5WKIWAHpwXTtKFdvbE/s400/DSCN2744.JPG" width="400" /> <br />
<div style="text-align: center;"><br />
</div></div><i>Crepes</i><br />
<i>From Julia's Kitchen Wisdom by Julia Child (which everyone should own)</i><br />
<i>Makes 10 8-in crepes or 20 5-in</i><br />
<i></i><br />
<i>1 cup All-Purpose Flour</i><br />
<i>2/3 cup Cold Milk</i><br />
<i>2/3 cup Cold Water</i><br />
<i>3 large Eggs</i><br />
<i>1/4 tsp Salt</i><br />
<i>3 tbsp Butter, Melted plus more for the pan </i><br />
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First, place the flour in a large bowl and whisk it, you want it to have as few lumps as possible throughout this process because there should be no lumps in crepes! Slowly whisk in the rest of the ingredients, trying to prevent lumping. You can also use a blender or food processor instead of whisking in a bowl. Once your batter is ready, refrigerate it for half an hour or more. Julia says: "A rest allows the flour particles to absorb the liquid, making for a tender crepe"<br />
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Once you are ready to cook, heat a nonstick frying pan (either 5'' or 8'' diameter) "until drops of water dance on it" at medium-high heat. Then, brush with a little melted butter. I have found that the best method for cooking crepes for me, is to hold the pan up off the heat, use a ladle to pour in the batter (you want about 3 tbsp of batter; enough to cover the bottom of your pan), and turn the pan quickly in a circular motion to get the batter to cover the entire pan. Then, place it back on the heat. Cook it for a minute or two, until the bottom is browned, use a wooden spatula to unstick the edges from the pan, and flip! My way of flipping: jerk the pan towards and away from you a few times so that the crepe is moving freely, then do a bigger jerk away from you and flip the crepe. (It makes more sense while you're doing it.) Cook it only briefly, about 30 secs, on the other side, then slide onto a plate or wire rack to cool. Once they are cool, you can eat them, refrigerate them for 2 days, or freeze them for several weeks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF0TRNWTGAUeKA_v0X5zyyvim5Jy8QJGPQH5w1nv5iEbdn-Bq_QrhEJsGpOJlMxlyqh_p24boRzmg_W-73y2vyQFn0TRm9RETMYWOgMGBdrUgSVn1aqYfMm9bAAqlQvUZ-5EkhAuCaItj/s1600/DSCN2737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF0TRNWTGAUeKA_v0X5zyyvim5Jy8QJGPQH5w1nv5iEbdn-Bq_QrhEJsGpOJlMxlyqh_p24boRzmg_W-73y2vyQFn0TRm9RETMYWOgMGBdrUgSVn1aqYfMm9bAAqlQvUZ-5EkhAuCaItj/s320/DSCN2737.JPG" width="320" /></a></div></div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0tag:blogger.com,1999:blog-5182867132800769160.post-27090193566977024702011-09-27T15:50:00.000-07:002011-09-27T15:50:14.105-07:00A Note<div dir="ltr" style="text-align: left;" trbidi="on">Hi Everyone,<br />
<br />
This is not a real post. This is just something I really want to say. Today, I looked into my fridge with despair. Other than an unopened packet of turkey and a bunch of kale that I boiled yesterday to use throughout the week, I really had nothing. But, I do not have time to grocery shop! I have two midterms and two papers due next week people. It is crunch time. Also, its raining. Which has more to do with it.<br />
<br />
Anyway, there was a packet of linguine in my pantry and that kale in the fridge, and I thought: well, I can do some kind of kale in pasta sauce for dinner. But as my pasta was boiling away, I had an epiphany! Why not cook the kale again in a simple olive oil and lemon "sauce" with some pepper? And once I had a little pot of a tablespoon of olive oil, some lemon juice, and generous grindings of pepper of course I had to add some dried basil to it...or a lot. So, I mixed everything together and dumped in my kale. It got all nice and hot, I added a little more olive oil, stirred in my cooked linguine so it got all nice and shiny with my improvised "sauce" (I don't know what you call an olive oil sauce...is it just a mixture? a dressing?), and slid it onto my plate.<br />
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And what this very long-winded story is leading to is this: First off, I had a dinner which I wolfed down in five minutes. It took me barely longer than that to make, and just three or four ingredients. So what I want to say is, don't give up on cooking. I know we're all busy and to everyone who's in college, I'm in college too! (Though my kitchen is probably bigger and nicer than yours, I know this....it is one of the reasons I chose this apartment...) But anyway, once you start cooking, whether from recipes or out of your head, you can eat simple, absolutely delicious food any time. I just ate a bunch of kale for dinner! Who'd have thunk. Cooking doesn't have to be complicated, and it doesn't have to take a lot of time, ingredients, or money. So when you get the chance, or the space, cook a little! You'll be happy with where it takes you.<br />
<br />
Much love,<br />
SS<br />
<br />
PS. If you want to make pasta cooking time shorter and you have an electric kettle, boil a ton of water in the kettle, and then transfer it to the pasta pot! It'll be at a rolling boil in no time, and you don't have to be waiting for that pot to boil while your stomach growls and growls. </div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com2tag:blogger.com,1999:blog-5182867132800769160.post-1301944070217237342011-09-22T17:18:00.000-07:002011-09-22T17:18:40.234-07:00PIZZA!!!!!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hEkMm8WFWyKrCUd5ipmtSEGdED-hj74R8A1_lhbH3OOlgRSF-F-fYMvbPaDaDxWSY1lKrtr9EmmV9TOxnhLuJXpYLvqJGSkwL_-xGE9TTm4apbAfx_ScggFdCDf584NXYhsnUY782MGq/s1600/DSCN2724.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hEkMm8WFWyKrCUd5ipmtSEGdED-hj74R8A1_lhbH3OOlgRSF-F-fYMvbPaDaDxWSY1lKrtr9EmmV9TOxnhLuJXpYLvqJGSkwL_-xGE9TTm4apbAfx_ScggFdCDf584NXYhsnUY782MGq/s400/DSCN2724.JPG" width="400" /></a></div><br />
I love pizza. It makes me happy. The gooey cheese strands suspended in air as you hold up a perfect slice of Domino's (yes, Domino's!)...just the thought of it makes my mouth water. But you cannot have Domino's all the time. Especially if you are eating dinner by yourself on a week night, there are some limits to one's pizza eating capabilities- or mine at least.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1Jt0yx4Jm0cXXnRl0iLXRrGTN5bTRd1d7EQZO4chVtEZ6Uc4z2EW6uoQ70hTF_nFE6WrKW_IN-aZdDy73xd6XB2jOQgUtiKvqLw1tjKqV80MdS4nbpNc3bHnUi0Dk6JqdoKbm584LNiE/s1600/DSCN2726.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1Jt0yx4Jm0cXXnRl0iLXRrGTN5bTRd1d7EQZO4chVtEZ6Uc4z2EW6uoQ70hTF_nFE6WrKW_IN-aZdDy73xd6XB2jOQgUtiKvqLw1tjKqV80MdS4nbpNc3bHnUi0Dk6JqdoKbm584LNiE/s400/DSCN2726.JPG" width="400" /></a> </div><br />
So what do I do on such weeknights? I make my own pizza! And why is this possible? Because I went to Trader Joe's and bought the amazing pizza crust! I am such an ad for their pizza dough. I've used it three times, in every one of my pizza recipes. I just can't help it, it's so convenient, and so good, and only a dollar! (Definitely also the third time I've said that.)<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4GxH36WLaJM-XhkLIB8-TH2AaN8J3lQv8s8NSpUFtkACoELyEhM0CYdXnBQi9mgRxq1-WGxV_6iCbhUi0Esbf08nRN1oVybeF7MEOkr_Thrw8sUZbczKptDxau-9w7DNcIRVn9ZjwMPS/s1600/DSCN2720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4GxH36WLaJM-XhkLIB8-TH2AaN8J3lQv8s8NSpUFtkACoELyEhM0CYdXnBQi9mgRxq1-WGxV_6iCbhUi0Esbf08nRN1oVybeF7MEOkr_Thrw8sUZbczKptDxau-9w7DNcIRVn9ZjwMPS/s400/DSCN2720.JPG" width="400" /></a> </div><br />
I also had lovely fresh vegetables. There's something about a pizza loaded with tons of veggies but also some fresh mozzarella cheese that is just irresistible to me. It is so healthy! Obviously that's not why its irresistible though, sigh, that would be because of the lovely golden cheese. If things were irresistible to me based on healthiness life would be so easy. Instead my mom keeps telling me both sides of my family have diabetes, and I better watch out on the sugar. The desserts will be back though. Don't worry. I was healthy today, I can be unhealthy tomorrow!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzbsTPHidcQALN6bm9i4c0xEovne6WL52upZCFtr-vV9msfG2USRoy5qvSPTXIxerlf7GtTzCll6ee1fDXeWdWLduUu637kdfO0y5nbhQw4pWrOSGI5OZra90sHvDC90ewutnMJtmdCPT/s1600/DSCN2719.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzbsTPHidcQALN6bm9i4c0xEovne6WL52upZCFtr-vV9msfG2USRoy5qvSPTXIxerlf7GtTzCll6ee1fDXeWdWLduUu637kdfO0y5nbhQw4pWrOSGI5OZra90sHvDC90ewutnMJtmdCPT/s400/DSCN2719.JPG" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjtUJgX8dbB5NeAhoiCRNBDPnVsVaPzDNUwTUcBbX7rIx6KdOO__oPfyc8f1XT0IpnYoakoDY-Gbk4yZKrhILWXTDUtLXC9X-2jvsCG3kfoswZRYJi_Q7-1q8TGhu6w-66MDxUwgkJ1DG/s1600/DSCN2722.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjtUJgX8dbB5NeAhoiCRNBDPnVsVaPzDNUwTUcBbX7rIx6KdOO__oPfyc8f1XT0IpnYoakoDY-Gbk4yZKrhILWXTDUtLXC9X-2jvsCG3kfoswZRYJi_Q7-1q8TGhu6w-66MDxUwgkJ1DG/s400/DSCN2722.JPG" width="400" /></a></div><br />
But for today, we are going to stick with my lovely mushroom, spinach, and tomato pizza. I didn't even use pizza sauce! Once you break out of the tomato sauce / cheese mold of pizza making, pizza can not only get a lot healthier, it can also come in endless forms. So, I just sauteed up my veggies, cut some nice slices of tomatoes and dried them out on the pan (otherwise you will get soggy pizza, I am sad to say), then dumped them all over my lovely pizza crust - which was off course brushed with olive oil. That makes up for a sauce all by itself. Then it baked. Then I ate it. And it was delicious. But that's redundant, you knew that already. How could it not be! So if you are staring at those fresh veggies with tired eyes, put them on pizza and everything will be OK again.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUm8Gg_iFd4CXK3cL3QNFcCDo-_Ozsjext2_o_pxZa8d4fU3euwd-hFRy6AjA1DsH4H44mu704OejqmIugxuv4cmqyyxuXwW9FKZ67LnHX7MeN4jZ1BPrX1W10GrtexFlTs0fdk_Zh0E1/s1600/DSCN2725.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUm8Gg_iFd4CXK3cL3QNFcCDo-_Ozsjext2_o_pxZa8d4fU3euwd-hFRy6AjA1DsH4H44mu704OejqmIugxuv4cmqyyxuXwW9FKZ67LnHX7MeN4jZ1BPrX1W10GrtexFlTs0fdk_Zh0E1/s400/DSCN2725.JPG" width="400" /></a> </div><br />
<i>Mushroom, Spinach, Tomato Pizza</i><br />
<br />
<i>1 16 oz ball of Trader Joe's Pizza Dough</i><br />
<i>OR Enough Pizza Dough for a 12'' diameter thin-crust pizza </i><br />
<i>2 tbsp Olive Oil </i><br />
<i>1 Large Tomato, Cut into thin round slices </i><i><br />
</i><br />
<i>1 cup Baby Spinach Leaves</i><br />
<i>1/2 cup White Button Mushrooms, Sliced</i><br />
<i>1 tsp Oregano </i><br />
<i>1 tsp Basil </i><br />
<i>1/2 tsp Black Pepper</i><br />
<i>1/2 tsp Salt </i><i>1/4 cup Mozzarella Cheese (I used half of the Ball of Mozzarella cheese you can get at TJ's) </i><br />
<br />
If your pizza dough is in the fridge, make sure to take it out 20 minutes before you plan to use it. And pre-heat your oven to 425 degrees. <br />
<br />
In a large frying pan, heat 1 tbsp of olive oil at medium heat. Once it is heated, add the spinach and mushrooms. Allow the spinach to wilt, then add the basil, oregano, and salt. Mix everything, cooking for about a minute. Then, place the spinach and mushrooms in a separate bowl. Take the thin slices of tomato and lay them on the bottom of the pan, allow them to cook for a minute on both sides, letting excess liquid run off the slices. <br />
<br />
Take a large baking sheet and smear it with a little olive oil. Roll out the pizza dough a little and then put it on the baking sheet and press it down until it fills most of the sheet. Brush 1 tbsp of olive oil all over the top of the crust. Top it with the tomatoes, and then the spinach and mushroom mixture. Sprinkle the pepper over the top. Lastly, roughly shred the mozzarella if it was in a ball and sprinkle it liberally all over the pizza (if you want more than my recipe called for, go for it!) Then, bake it at 425 degrees for about 10 - 15 minutes, until the crust is golden brown and the cheese is golden. Take the baking sheet out and allow the pizza to cool on the baking sheet for a few minutes, then transfer it to a cutting board. Cut and eat!</div>SShttp://www.blogger.com/profile/05438880710025279718noreply@blogger.com0