The 5th scarf I've made - the third I've kept for myself. And I love it!
Thursday, January 27, 2011
A few of my favorites
I should explain this bottom, middle picture: Jason had recently been introduced to Goldfish, and he, of course, LOVED them. So I decided, instead of Puffs as an appetizer while I made his lunch oatmeal, I'd give him Goldfish. I put a small handful on his tray. A few moments later when I looked back at his tray to see how he was coming, they were all gone! I quickly glanced at the floor - not there either. Hmmm... He had shoved ALL of them in his mouth, one right after another. He couldn't chew them all, so they broke down on their own and were oozing out of his mouth. :) Quite unexpected. Now I'm more judicious w/ how many I give him at a time.
The many cute faces of Jason.
Silliness
I should explain this bottom, middle picture: Jason had recently been introduced to Goldfish, and he, of course, LOVED them. So I decided, instead of Puffs as an appetizer while I made his lunch oatmeal, I'd give him Goldfish. I put a small handful on his tray. A few moments later when I looked back at his tray to see how he was coming, they were all gone! I quickly glanced at the floor - not there either. Hmmm... He had shoved ALL of them in his mouth, one right after another. He couldn't chew them all, so they broke down on their own and were oozing out of his mouth. :) Quite unexpected. Now I'm more judicious w/ how many I give him at a time.
Tuesday, January 25, 2011
Two Things
First, I hope someday, someone makes a room spray that smells like Basmati rice. Mmmmm. I LOOOOOOOVE that smell!
Second, at the Macey's grocery store in Provo, UT today, I heard a girl loudly cussing at another girl in the produce section where I was getting sugar snap peas. The f* word and the s* word specifically. I turned to some people near me and asked, "Are we still in Utah?" But even if we weren't - who does that at a grocery store?? The mall maybe, but a grocery store?
Second, at the Macey's grocery store in Provo, UT today, I heard a girl loudly cussing at another girl in the produce section where I was getting sugar snap peas. The f* word and the s* word specifically. I turned to some people near me and asked, "Are we still in Utah?" But even if we weren't - who does that at a grocery store?? The mall maybe, but a grocery store?
Saturday, January 1, 2011
Recipes
One more:
SNACKY CHICK PEAS (Crispy Roasted Chickpeas)
http://steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html
And the asparagus is in an older post.
SNACKY CHICK PEAS (Crispy Roasted Chickpeas)
http://steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html
And the asparagus is in an older post.
Thursday, December 30, 2010
Recipes
SCHOCKOLADE MOUSSE (Chocolate Mousse)
Given to me by an investigator, Barbara, in Austria
Serves 5-15 people
200 g quality chocolate (measure using a scale) - I use semisweet chips
40 g butter (4 Tbsp)
1 Tbsp powdered sugar
4 eggs, separated (whites only)
160 mL whipping cream (pyrex wet measuring cups have mL measurements)
1 tsp vanilla sugar
-Wash hands. With clean hands, thoroughly clean a lg mixing bowl and beaters. Dry thoroughly. In clean bowl, beat egg whites till stiff. *If bowl or beaters or hands are not free from ALL traces of oil or other substances (like egg yolk or shell), egg whites will not become stiff.* In a med-size mixing bowl, beat cream till thick (semi-stiff peaks). Melt chocolate slowly in a double boiler, stirring occasionally. (Two pots - one small, one medium. Choc goes in sm pot; about an inch of water in med pot. Set sm pot in med pot and bring water to boil. Heat from water will slowly melt chocolate.) In sm mixing bowl, beat melted chocolate, butter, pwd sugar, and vanilla sugar. Add choc mix to bowl of cream and beat. Add choc/cream mix to egg whites and beat.
Serve and enjoy some chocolate heaven.
RED VELVET BREAD PUDDING
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-bread-pudding-recipe/index.html
-I made this for a baby shower once and put it in cupcake holders. Cute and different.
Given to me by an investigator, Barbara, in Austria
Serves 5-15 people
200 g quality chocolate (measure using a scale) - I use semisweet chips
40 g butter (4 Tbsp)
1 Tbsp powdered sugar
4 eggs, separated (whites only)
160 mL whipping cream (pyrex wet measuring cups have mL measurements)
1 tsp vanilla sugar
-Wash hands. With clean hands, thoroughly clean a lg mixing bowl and beaters. Dry thoroughly. In clean bowl, beat egg whites till stiff. *If bowl or beaters or hands are not free from ALL traces of oil or other substances (like egg yolk or shell), egg whites will not become stiff.* In a med-size mixing bowl, beat cream till thick (semi-stiff peaks). Melt chocolate slowly in a double boiler, stirring occasionally. (Two pots - one small, one medium. Choc goes in sm pot; about an inch of water in med pot. Set sm pot in med pot and bring water to boil. Heat from water will slowly melt chocolate.) In sm mixing bowl, beat melted chocolate, butter, pwd sugar, and vanilla sugar. Add choc mix to bowl of cream and beat. Add choc/cream mix to egg whites and beat.
Serve and enjoy some chocolate heaven.
RED VELVET BREAD PUDDING
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-bread-pudding-recipe/index.html
-I made this for a baby shower once and put it in cupcake holders. Cute and different.
Recipes
PENNE ROSA
*Serves 4
1/2 lb penne pasta
3 Tbsp - 1/4 c. white cooking wine
apprx 1 c. favorite pre-made spaghetti sauce (more if serving more people)
apprx 1/2 c. whipping cream
1/2 box frz spinach, thawed & drained
3-4 sun-dried tomatoes from a jar w/ oil (leave whole, as chopping will make them flavorless in sauce)
1/4 ea. red & green peppers, chopped
1/2 zucchini, shredded
1 good dash cayenne pepper
extra garlic, depending on garliciness of spaghetti sauce
Garnishes: freshly shredded parmesan; provolone cheese slices; freshly diced tomato
-Do all food prep first. If you begin pasta and sauce at same time, they'll finish at same time - warm pasta, warm sauce.
-Cook pasta according to pkg directions (apprx 10 min). *Bring water to boil, THEN add salt. Adding salt first makes water take longer to boil.* While water comes to boil, start sauce. In sm sauce pan over med, heat wine and reduce to cook out alcohol. Stir in rest of ingredients and cook over med 5-8 min or until pasta is ready. If sauce begins to bubble, cover and turn to low.
PARMESAN PUFF PASTRY
http://www.foodnetwork.com/recipes/paula-deen/parmesan-puff-pastry-recipe/index.html
-I use Pillsbury Crescent Rolls instead of puff pastry sheets.
-I don't grease baking sheet or use a floured surface. Instead, I lay out and separate each crescent roll on baking sheet, then twist them, then brush w/ butter, then roll in cheese mixture.
*A fresh parmesan cheese block is a MILLION times better than the Kraft pkg kind. If you wrap it in celophane and put in a ziplock, it keeps for a month or two, so you don't have to worry about it going bad before you eat it all. Plus, it's a super easy way to fancy-up a meal.
*Serves 4
1/2 lb penne pasta
3 Tbsp - 1/4 c. white cooking wine
apprx 1 c. favorite pre-made spaghetti sauce (more if serving more people)
apprx 1/2 c. whipping cream
1/2 box frz spinach, thawed & drained
3-4 sun-dried tomatoes from a jar w/ oil (leave whole, as chopping will make them flavorless in sauce)
1/4 ea. red & green peppers, chopped
1/2 zucchini, shredded
1 good dash cayenne pepper
extra garlic, depending on garliciness of spaghetti sauce
Garnishes: freshly shredded parmesan; provolone cheese slices; freshly diced tomato
-Do all food prep first. If you begin pasta and sauce at same time, they'll finish at same time - warm pasta, warm sauce.
-Cook pasta according to pkg directions (apprx 10 min). *Bring water to boil, THEN add salt. Adding salt first makes water take longer to boil.* While water comes to boil, start sauce. In sm sauce pan over med, heat wine and reduce to cook out alcohol. Stir in rest of ingredients and cook over med 5-8 min or until pasta is ready. If sauce begins to bubble, cover and turn to low.
PARMESAN PUFF PASTRY
http://www.foodnetwork.com/recipes/paula-deen/parmesan-puff-pastry-recipe/index.html
-I use Pillsbury Crescent Rolls instead of puff pastry sheets.
-I don't grease baking sheet or use a floured surface. Instead, I lay out and separate each crescent roll on baking sheet, then twist them, then brush w/ butter, then roll in cheese mixture.
*A fresh parmesan cheese block is a MILLION times better than the Kraft pkg kind. If you wrap it in celophane and put in a ziplock, it keeps for a month or two, so you don't have to worry about it going bad before you eat it all. Plus, it's a super easy way to fancy-up a meal.
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