Creative Crafts to Celebrate Independence Day

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, look melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, approved powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, look melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, approved powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.
It is no secret that I love pancakes. We have them once a week for breakfast on Wednesday mornings. I like to change them up a bit every now and then so I am always on the hunt for something new. The basic pancake recipe that we normally use is heavier. Mostly because it is loaded with wheat, price flaxseed and wheat germ. The recipe makes a nice healthy snack to bring when we are hiking.

This is a recipe for fluffy pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. First, medical this recipe does not take the addition of my wheat and flaxseed combo very well. Our hearty basic pancake mix is just that. It sticks to the ribs. Fluffy pancakes are light. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear in pancake check to see i

Variations:

If you like a sweeter pancake add 1 tablespoon sugar.

    Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

    – Career plans.

    – The transition from high school to college.

    – When to apply.

    – Moving away.

    – Finances.

    – Get tips from majors in the field.

    – Academic help.

    The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
    The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

    This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

    It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

    Source: Dekota Kelly’s Grandma

    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 1/4 cups milk
    1 egg
    3 tablespoons butter, look melted

    Heat a skillet over medium heat.

    In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

    In a medium bowl combine the flour, approved powder, and salt.

    Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

    Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.
    It is no secret that I love pancakes. We have them once a week for breakfast on Wednesday mornings. I like to change them up a bit every now and then so I am always on the hunt for something new. The basic pancake recipe that we normally use is heavier. Mostly because it is loaded with wheat, price flaxseed and wheat germ. The recipe makes a nice healthy snack to bring when we are hiking.

    This is a recipe for fluffy pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. First, medical this recipe does not take the addition of my wheat and flaxseed combo very well. Our hearty basic pancake mix is just that. It sticks to the ribs. Fluffy pancakes are light. They are not meant to be altered.

    It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together.

    Source: Dekota Kelly’s Grandma

    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 1/4 cups milk
    1 egg
    3 tablespoons butter, melted

    Heat a skillet over medium heat.

    In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

    In a medium bowl combine the flour, powder, and salt.

    Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

    Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear in pancake check to see i

    Variations:

    If you like a sweeter pancake add 1 tablespoon sugar.

      The Fourth of July marks the birth of the United States of America and the day the Declaration of Independence was adopted. On July 4, doctor 1776 the Declaration of Independence was signed declaring independence from Great Britain. The Declaration outlined the colonists desire for “Life, Liberty and the pursuit of Happiness.” Those loyal to the idea of a new free America celebrated their hope for freedom four days later on July 8, 1776. However, that freedom would not come for some time nor without a hefty price.

      The American Revolution would in turn test the resolve of many colonists. Yet, every summer even during the war they continued to celebrate the prospect of liberty.  In 1783, America finally won it’s independence. In 1938 Independence Day was dubbed a legal holiday.

      Since July 8, 1776 American’s have celebrated Independence Day with community parades, fireworks, and live music. Independence Day is a perfect excuse to gather with family and friends. Below are some favorite 4th of July craft ideas.

      Happy Independence Day!

      Honey Whole Wheat Bread

      In the South the term “biscuit” often refers to a light, this fluffy, pill flaky, sale buttery bread usually served with breakfast. In England and other places around the world however, a biscuit is more like a hard scone or “cookie” served with tea or coffee.

      The History:
      The word “biscuit” derives from the Latin “panis biscoctus,” meaning “bread twice baked.” The history books tell us that the “biscuit” began as a simple paste of flour and water. The paste was baked, removed from the pan; then cooked again in a cooler oven until thoroughly dried out. The result was a hard, portable “cracker” with an extraordinary extended shelf life. “Biscuits” were very popular among the sailors and travelers because they were lite and could last for months.

      Meanwhile, the more civilized areas of the world started exploring alternate baked goods. These ancient civilizations experimented with eggs, butter and cream; in addition to, sugar, fruits and honey as well as spices from the Middle East. The first shift from the unyielding biscuits were small cake like confections popular in Persia during the 7th Century AD. During the Medieval Ages the culinary techniques for making sweet and savory cake-like biscuits were introduced to the Europeans during the invasion of Muslims into Spain and the Crusades.

      Biscuits World Wide:
      Throughout the centuries biscuits have been called many things:
      British- Ship’s Biscuit (Hardtack)
      French- Gaufrettes wafers,
      Jewish- Mandelbrot
      South Africa- Rusk
      German-Zwieback
      Australian / New Zeland- ANZAC (War Biscuits), (Afghan biscuits were derived from the Australian ANZAC)
      Dutch- Speculaas (ginger flavored type cookie)
      Scotish- Shortbread
      Italy- Biscotti
      Russain / Ukraine- Tea Cakes
      Egypt- millet bread called dhourra cake
      Persia- cookies
      Middle East- Barazek

      In early America the pioneers favored the “soda biscuit” or as the Chuck Wagoners referred to them, “Cowboy biscuits”. Soda biscuits were usually cooked in iron dutch ovens.These were cast-iron pots with lids that could be used over an open fire. The biscuits were were rolled then placed in the pot. After the lid was set in place the cook would layer coals from fire on top of the lid. The heat created a small portable oven.

      The “Marlyand”, “Beaten Biscuit” or “Appalachian biscuit” is thought to predate the leavened soda biscuit of the settlers. Before the 1900’s corn bread was a favored commodity in the Appalachian mountains. Corn bread was cheap to make as the corn was grown in abundance locally. The bread did not require a fancy oven or pans as did the “biscuits” eaten by those of society.

      At the turn of the century the settlement movement placed women volunteers in low income areas in the South to help alleviate poverty. The Appalachians contaminated corn products or “musty corn” were thought to be the cause of pellagra. “A life-threatening disease similar in effect to leprosy.” Families were faced with a choice to eat the stores of corn and risk death or starve during the winter months. The women hoped to help the Appalachians adopt a healthier diet. They taught them cooking lessons introducing the wheat flour “Beaten Biscuit.” The beaten biscuit was not a realistic choice for the impoverished community. The biscuits required imported wheat flour in addition to a special oven to regulate temperatures; moreover, the biscuits needed to be beaten with a mallet on a marble slab 300-500 times to incorporate air into the dough.

      Seeing the need for reform the Appalachains were taught how to make a simpler version called the “Cat Head”. It was basically a Southern buttermilk biscuit the size of a cat’s head. The dough was pinched off, then rolled into a ball, and placed with sides touching into an iron skillet. Today corn bread still remains the chosen bread for many in the Appalachian territory.

      Other biscuits from the 1900’s include:
      –The “Touch of Grace” or “Angel” biscuit. These are very light and similar to a yeast roll but still considered a biscuit. They were a fool-proof recipe for new brides because the recipe called for two leaveners in case one failed.
      –The “Rolled” biscuit- dates back to the late 1800’s. The dough was rolled out then shaped with a cutter.
      –The “Drop” biscuit– the dough is the consistency of a batter. The batter is dropped by spoonfuls rather than cut or pinched.
      –“Refrigerator” biscuits – arrived in the 1930’s. They are tubes of prepackaged biscuit dough.

      Other ways to eat biscuits:
      Cream Cheese Biscuits with Chocolate Gravy
      Peach Cobbler
      Shortcakes
      Chicken and Dumplings
      Biscuits and Gravy
      Scones
      Cheddar and Herb
      In the South the term “biscuit” often refers to a light, this fluffy, pill flaky, sale buttery bread usually served with breakfast. In England and other places around the world however, a biscuit is more like a hard scone or “cookie” served with tea or coffee.

      The History:
      The word “biscuit” derives from the Latin “panis biscoctus,” meaning “bread twice baked.” The history books tell us that the “biscuit” began as a simple paste of flour and water. The paste was baked, removed from the pan; then cooked again in a cooler oven until thoroughly dried out. The result was a hard, portable “cracker” with an extraordinary extended shelf life. “Biscuits” were very popular among the sailors and travelers because they were lite and could last for months.

      Meanwhile, the more civilized areas of the world started exploring alternate baked goods. These ancient civilizations experimented with eggs, butter and cream; in addition to, sugar, fruits and honey as well as spices from the Middle East. The first shift from the unyielding biscuits were small cake like confections popular in Persia during the 7th Century AD. During the Medieval Ages the culinary techniques for making sweet and savory cake-like biscuits were introduced to the Europeans during the invasion of Muslims into Spain and the Crusades.

      Biscuits World Wide:
      Throughout the centuries biscuits have been called many things:
      British- Ship’s Biscuit (Hardtack)
      French- Gaufrettes wafers,
      Jewish- Mandelbrot
      South Africa- Rusk
      German-Zwieback
      Australian / New Zeland- ANZAC (War Biscuits), (Afghan biscuits were derived from the Australian ANZAC)
      Dutch- Speculaas (ginger flavored type cookie)
      Scotish- Shortbread
      Italy- Biscotti
      Russain / Ukraine- Tea Cakes
      Egypt- millet bread called dhourra cake
      Persia- cookies
      Middle East- Barazek

      In early America the pioneers favored the “soda biscuit” or as the Chuck Wagoners referred to them, “Cowboy biscuits”. Soda biscuits were usually cooked in iron dutch ovens.These were cast-iron pots with lids that could be used over an open fire. The biscuits were were rolled then placed in the pot. After the lid was set in place the cook would layer coals from fire on top of the lid. The heat created a small portable oven.

      The “Marlyand”, “Beaten Biscuit” or “Appalachian biscuit” is thought to predate the leavened soda biscuit of the settlers. Before the 1900’s corn bread was a favored commodity in the Appalachian mountains. Corn bread was cheap to make as the corn was grown in abundance locally. The bread did not require a fancy oven or pans as did the “biscuits” eaten by those of society.

      At the turn of the century the settlement movement placed women volunteers in low income areas in the South to help alleviate poverty. The Appalachians contaminated corn products or “musty corn” were thought to be the cause of pellagra. “A life-threatening disease similar in effect to leprosy.” Families were faced with a choice to eat the stores of corn and risk death or starve during the winter months. The women hoped to help the Appalachians adopt a healthier diet. They taught them cooking lessons introducing the wheat flour “Beaten Biscuit.” The beaten biscuit was not a realistic choice for the impoverished community. The biscuits required imported wheat flour in addition to a special oven to regulate temperatures; moreover, the biscuits needed to be beaten with a mallet on a marble slab 300-500 times to incorporate air into the dough.

      Seeing the need for reform the Appalachains were taught how to make a simpler version called the “Cat Head”. It was basically a Southern buttermilk biscuit the size of a cat’s head. The dough was pinched off, then rolled into a ball, and placed with sides touching into an iron skillet. Today corn bread still remains the chosen bread for many in the Appalachian territory.

      Other biscuits from the 1900’s include:
      –The “Touch of Grace” or “Angel” biscuit. These are very light and similar to a yeast roll but still considered a biscuit. They were a fool-proof recipe for new brides because the recipe called for two leaveners in case one failed.
      –The “Rolled” biscuit- dates back to the late 1800’s. The dough was rolled out then shaped with a cutter.
      –The “Drop” biscuit– the dough is the consistency of a batter. The batter is dropped by spoonfuls rather than cut or pinched.
      –“Refrigerator” biscuits – arrived in the 1930’s. They are tubes of prepackaged biscuit dough.

      Other ways to eat biscuits:
      Cream Cheese Biscuits with Chocolate Gravy
      Peach Cobbler
      Shortcakes
      Chicken and Dumplings
      Biscuits and Gravy
      Scones
      Cheddar and Herb

      In the South the term “biscuit” often refers to a light, buy more about fluffy, flaky, buttery bread usually served with breakfast. In England and other places around the world however, a biscuit is more like a hard scone or “cookie” served with tea or coffee.

      The History:
      The word “biscuit” derives from the Latin “panis biscoctus,” meaning “bread twice baked.” The history books tell us that the “biscuit” began as a simple paste of flour and water. The paste was baked, removed from the pan; then cooked again in a cooler oven until thoroughly dried out. The result was a hard, portable “cracker” with an extraordinary extended shelf life. “Biscuits” were very popular among the sailors and travelers because they were lite and could last for months.

      Meanwhile, the more civilized areas of the world started exploring alternate baked goods. These ancient civilizations experimented with eggs, butter and cream; in addition to, sugar, fruits and honey as well as spices from the Middle East. The first shift from the unyielding biscuits were small cake like confections popular in Persia during the 7th Century AD. During the Medieval Ages the culinary techniques for making sweet and savory cake-like biscuits were introduced to the Europeans during the invasion of Muslims into Spain and the Crusades.

      Biscuits World Wide:
      Throughout the centuries biscuits have been called many things:
      British- Ship’s Biscuit (Hardtack)
      French- Gaufrettes wafers,
      Jewish- Mandelbrot
      South Africa- Rusk
      German-Zwieback
      Australian / New Zeland- ANZAC (War Biscuits), (Afghan biscuits were derived from the Australian ANZAC)
      Dutch- Speculaas (ginger flavored type cookie)
      Scotish- Shortbread
      Italy- Biscotti
      Russain / Ukraine- Tea Cakes
      Egypt- millet bread called dhourra cake
      Persia- cookies
      Middle East- Barazek

      In early America the pioneers favored the “soda biscuit” or as the Chuck Wagoners referred to them, “Cowboy biscuits”. Soda biscuits were usually cooked in iron dutch ovens.These were cast-iron pots with lids that could be used over an open fire. The biscuits were were rolled then placed in the pot. After the lid was set in place the cook would layer coals from fire on top of the lid. The heat created a small portable oven.

      The “Marlyand”, “Beaten Biscuit” or “Appalachian biscuit” is thought to predate the leavened soda biscuit of the settlers. Before the 1900’s corn bread was a favored commodity in the Appalachian mountains. Corn bread was cheap to make as the corn was grown in abundance locally. The bread did not require a fancy oven or pans as did the “biscuits” eaten by those of society.

      At the turn of the century the settlement movement placed women volunteers in low income areas in the South to help alleviate poverty. The Appalachians contaminated corn products or “musty corn” were thought to be the cause of pellagra. “A life-threatening disease similar in effect to leprosy.” Families were faced with a choice to eat the stores of corn and risk death or starve during the winter months. The women hoped to help the Appalachians adopt a healthier diet. They taught them cooking lessons introducing the wheat flour “Beaten Biscuit.” The beaten biscuit was not a realistic choice for the impoverished community. The biscuits required imported wheat flour in addition to a special oven to regulate temperatures; moreover, the biscuits needed to be beaten with a mallet on a marble slab 300-500 times to incorporate air into the dough.

      Seeing the need for reform the Appalachains were taught how to make a simpler version called the “Cat Head”. It was basically a Southern buttermilk biscuit the size of a cat’s head. The dough was pinched off, then rolled into a ball, and placed with sides touching into an iron skillet. Today corn bread still remains the chosen bread for many in the Appalachian territory.

      Other biscuits from the 1900’s include:
      –The “Touch of Grace” or “Angel” biscuit. These are very light and similar to a yeast roll but still considered a biscuit. They were a fool-proof recipe for new brides because the recipe called for two leaveners in case one failed.
      –The “Rolled” biscuit- dates back to the late 1800’s. The dough was rolled out then shaped with a cutter.
      –The “Drop” biscuit– the dough is the consistency of a batter. The batter is dropped by spoonfuls rather than cut or pinched.
      –“Refrigerator” biscuits – arrived in the 1930’s. They are tubes of prepackaged biscuit dough.

      Other ways to eat biscuits:
      Cream Cheese Biscuits with Chocolate Gravy
      Peach Cobbler
      Shortcakes
      Chicken and Dumplings
      Biscuits and Gravy
      Scones
      Cheddar and Herb

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, help stuff the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, dosage recipe honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, sickness the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      Summer Solstice

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.
      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, visit this a prima in the Moscow Ballet, buy information pills and my friend Karen, information pills a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.
      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, visit this a prima in the Moscow Ballet, buy information pills and my friend Karen, information pills a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Photo: Party Tent, viagra property of Lenny Steele

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.
      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, visit this a prima in the Moscow Ballet, buy information pills and my friend Karen, information pills a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Photo: Party Tent, viagra property of Lenny Steele

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, page a prima in the Moscow Ballet, treatment and my friend Karen, stuff a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.
      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, visit this a prima in the Moscow Ballet, buy information pills and my friend Karen, information pills a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Photo: Party Tent, viagra property of Lenny Steele

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, page a prima in the Moscow Ballet, treatment and my friend Karen, stuff a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, treatment a prima in the Moscow Ballet, information pills and my friend Karen, sickness a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.
      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, ask a prima in the Moscow Ballet, viagra sale and my friend Karen, a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, visit this a prima in the Moscow Ballet, buy information pills and my friend Karen, information pills a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Photo: Party Tent, viagra property of Lenny Steele

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol Mikhail Baryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, page a prima in the Moscow Ballet, treatment and my friend Karen, stuff a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, treatment a prima in the Moscow Ballet, information pills and my friend Karen, sickness a prodigy of Rudolf Nureyev. An accident prevented me from staying with ballet. However the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      “The Sun” by Cathy McClelland

      As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st. The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”. A solstice happens only twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

      This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, viagra 40mg the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

      For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

      Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

      – Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

      – Observe the sunrise or sunset.

      – Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

      – Host a neighborhood parade or an impromptu music jam session in the park.

      – Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

      – Have a fairy themed party.

      – Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

      – Plant a garden. Set a place within for an enchanted fairy princess.

      – Have a BBQ with a feast of roasted vegetables and fruits.

      – Make individual sun shaped bread rolls.

      – Make candle boats to release on the lake.

      – Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

      – Write a play to perform for friends and family.

      – Find a You-Pick farm to pick berries.

      – Come up with ways to save energy and water at home during the week.

      – Help keep the earth beautiful by recycling and placing liter in garbage cans.

      Italian Dressing Mix

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      Art by: Word Art World

      A few months ago I attended a math workshop. The purpose of the workshop was to provide an arsenal of fun game oriented ideas to teach math. One of the speakers brought up an interesting point. He told us that board games inadvertently teach our children math. (I guess I probably already knew that but sometimes I need someone else to say it for it to really sink in.) With preschool aged children board games can encourage counting, discount learning patterns, viagra approved shapes and colors. As they grow they learn to take turns, cause and effect, and logic.

      While it is wonderful that games offer an avenue to learn from, families can also benefit from the time spent together. Last year before we moved I sang with a woman’s choral ensamble. One evening I was surprised to learn that the director, whose children no longer live at home, was eager to make it home in time for game night with the family.

      Game nights can be anything from sports to board games. Some nights game night is playing hide-and-seek. Our kids love “monster coming”. My son’s friend plays Dominoes when her extended family gets together. I have fond memories watching my mom play 10 pennies with her family. A friend from college always played cards with his family. We started game nights with the kids when they were young. It did not always go smooth. Sometimes we changed the rules around to fit their understanding.

      Games nights teaches us to work together. If a team member draws poorly we can teach our kids that we do not criticize. We each have our own strengths and weaknesses. When we play games with our children we can mirror how we expect them to treat others. If we lose we do not shout and get angry. We can show respect for the other players and exhibit patience. The kids learn to take turns and the responsibility to be honest. As a family we can talk and listen and laugh together. The act of communicating while having fun is the fabric that strengthens family ties.

      Here are some of our favorite games. What are your favorite board games?

      • Dominoes
      • War
      • Matching
      • UNO
      • Blokus
      • Chutes and Ladders
      • Go Fish
      • Chess
      • Checkers
      • Scrabble
      • Operation
      • Allowance
      • Clue
      • Life
      • Monopoly
      • Racko
      • Cards: Old Maid, Go Fish, Spoons,
      • Mario Wii
      • Scavenger Hunts
      • Soccer

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      Art by: Word Art World

      A few months ago I attended a math workshop. The purpose of the workshop was to provide an arsenal of fun game oriented ideas to teach math. One of the speakers brought up an interesting point. He told us that board games inadvertently teach our children math. (I guess I probably already knew that but sometimes I need someone else to say it for it to really sink in.) With preschool aged children board games can encourage counting, discount learning patterns, viagra approved shapes and colors. As they grow they learn to take turns, cause and effect, and logic.

      While it is wonderful that games offer an avenue to learn from, families can also benefit from the time spent together. Last year before we moved I sang with a woman’s choral ensamble. One evening I was surprised to learn that the director, whose children no longer live at home, was eager to make it home in time for game night with the family.

      Game nights can be anything from sports to board games. Some nights game night is playing hide-and-seek. Our kids love “monster coming”. My son’s friend plays Dominoes when her extended family gets together. I have fond memories watching my mom play 10 pennies with her family. A friend from college always played cards with his family. We started game nights with the kids when they were young. It did not always go smooth. Sometimes we changed the rules around to fit their understanding.

      Games nights teaches us to work together. If a team member draws poorly we can teach our kids that we do not criticize. We each have our own strengths and weaknesses. When we play games with our children we can mirror how we expect them to treat others. If we lose we do not shout and get angry. We can show respect for the other players and exhibit patience. The kids learn to take turns and the responsibility to be honest. As a family we can talk and listen and laugh together. The act of communicating while having fun is the fabric that strengthens family ties.

      Here are some of our favorite games. What are your favorite board games?

      • Dominoes
      • War
      • Matching
      • UNO
      • Blokus
      • Chutes and Ladders
      • Go Fish
      • Chess
      • Checkers
      • Scrabble
      • Operation
      • Allowance
      • Clue
      • Life
      • Monopoly
      • Racko
      • Cards: Old Maid, Go Fish, Spoons,
      • Mario Wii
      • Scavenger Hunts
      • Soccer

      Naan- Indian Flat Bread – johanna
      August 10th, malady 2010 | Filed under: ABOUT

      http://mykitchencafe.blogspot.com/2009/01/naan.html
      adapted slightly from Andrea’s Recipes

      14 ounces (about 2 3/4 cups) all-purpose flour, thumb plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, clinic I used it and the bread tasted fabulous!)
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      Art by: Word Art World

      A few months ago I attended a math workshop. The purpose of the workshop was to provide an arsenal of fun game oriented ideas to teach math. One of the speakers brought up an interesting point. He told us that board games inadvertently teach our children math. (I guess I probably already knew that but sometimes I need someone else to say it for it to really sink in.) With preschool aged children board games can encourage counting, discount learning patterns, viagra approved shapes and colors. As they grow they learn to take turns, cause and effect, and logic.

      While it is wonderful that games offer an avenue to learn from, families can also benefit from the time spent together. Last year before we moved I sang with a woman’s choral ensamble. One evening I was surprised to learn that the director, whose children no longer live at home, was eager to make it home in time for game night with the family.

      Game nights can be anything from sports to board games. Some nights game night is playing hide-and-seek. Our kids love “monster coming”. My son’s friend plays Dominoes when her extended family gets together. I have fond memories watching my mom play 10 pennies with her family. A friend from college always played cards with his family. We started game nights with the kids when they were young. It did not always go smooth. Sometimes we changed the rules around to fit their understanding.

      Games nights teaches us to work together. If a team member draws poorly we can teach our kids that we do not criticize. We each have our own strengths and weaknesses. When we play games with our children we can mirror how we expect them to treat others. If we lose we do not shout and get angry. We can show respect for the other players and exhibit patience. The kids learn to take turns and the responsibility to be honest. As a family we can talk and listen and laugh together. The act of communicating while having fun is the fabric that strengthens family ties.

      Here are some of our favorite games. What are your favorite board games?

      • Dominoes
      • War
      • Matching
      • UNO
      • Blokus
      • Chutes and Ladders
      • Go Fish
      • Chess
      • Checkers
      • Scrabble
      • Operation
      • Allowance
      • Clue
      • Life
      • Monopoly
      • Racko
      • Cards: Old Maid, Go Fish, Spoons,
      • Mario Wii
      • Scavenger Hunts
      • Soccer

      Naan- Indian Flat Bread – johanna
      August 10th, malady 2010 | Filed under: ABOUT

      http://mykitchencafe.blogspot.com/2009/01/naan.html
      adapted slightly from Andrea’s Recipes

      14 ounces (about 2 3/4 cups) all-purpose flour, thumb plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, clinic I used it and the bread tasted fabulous!)
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!
      The
      blueberries may hold the key to resolving one of the largest threats to human health this century – overweight and obesity.
      Scientists determined that extracts of the berry compound inhibited the formation of new baby fat cells (adipocytes) in a dose-dependent manner. Less adipocytes mean there are fewer `containers` to store triglycerides from the blood, viagra buy and this is an ultimately powerful mechanism to lower or help maintain body weight. Not only did blueberry extract supplementation reduce the number of adipocytes up to 73 percent, see but the compound was also found to assist in the breakdown of lipids and fats for removal from the body.
      blueberries exert a powerful cardio-protective effect due to the high concentration of polyphenols found in the berry.

      Polyphenols from blueberries have been shown to be effective in the fight against arterial hardening or atherosclerosis. Researchers writing in the Journal of Nutrition found that regular blueberry consumption can help prevent harmful plaques and lesions from increasing in size in coronary arteries.
      Blueberries are one of the richest sources of antioxidants, the natural substances that fight damage caused by free radicals. In addition to helping prevent memory loss, these versatile and delicious berries have been shown to be effective in fighting chronic degenerative diseases, including cardiovascular disease, cancer, high blood pressure, diabetes, muscular degeneration, Parkinson’s and Alzheimer’s.
      The flavonoids contained in blueberries are thought to be responsible for these effects. Although it is not clear as to how flavonoids affect the brain, it has been shown that they are absorbed in the blood stream, crossing the blood/brain barrier. This enables them to influence regions involving memory and motor function. The researchers explained that it is thought to enhance neural connections, thereby improving cellular communication and stimulating neural regeneration.

      http://www.naturalnews.com/028192_blueberries_memory.html
      http://www.blueberrycouncil.org/health-benefits-of-blueberries/blueberry-nutrition/

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      Art by: Word Art World

      A few months ago I attended a math workshop. The purpose of the workshop was to provide an arsenal of fun game oriented ideas to teach math. One of the speakers brought up an interesting point. He told us that board games inadvertently teach our children math. (I guess I probably already knew that but sometimes I need someone else to say it for it to really sink in.) With preschool aged children board games can encourage counting, discount learning patterns, viagra approved shapes and colors. As they grow they learn to take turns, cause and effect, and logic.

      While it is wonderful that games offer an avenue to learn from, families can also benefit from the time spent together. Last year before we moved I sang with a woman’s choral ensamble. One evening I was surprised to learn that the director, whose children no longer live at home, was eager to make it home in time for game night with the family.

      Game nights can be anything from sports to board games. Some nights game night is playing hide-and-seek. Our kids love “monster coming”. My son’s friend plays Dominoes when her extended family gets together. I have fond memories watching my mom play 10 pennies with her family. A friend from college always played cards with his family. We started game nights with the kids when they were young. It did not always go smooth. Sometimes we changed the rules around to fit their understanding.

      Games nights teaches us to work together. If a team member draws poorly we can teach our kids that we do not criticize. We each have our own strengths and weaknesses. When we play games with our children we can mirror how we expect them to treat others. If we lose we do not shout and get angry. We can show respect for the other players and exhibit patience. The kids learn to take turns and the responsibility to be honest. As a family we can talk and listen and laugh together. The act of communicating while having fun is the fabric that strengthens family ties.

      Here are some of our favorite games. What are your favorite board games?

      • Dominoes
      • War
      • Matching
      • UNO
      • Blokus
      • Chutes and Ladders
      • Go Fish
      • Chess
      • Checkers
      • Scrabble
      • Operation
      • Allowance
      • Clue
      • Life
      • Monopoly
      • Racko
      • Cards: Old Maid, Go Fish, Spoons,
      • Mario Wii
      • Scavenger Hunts
      • Soccer

      Naan- Indian Flat Bread – johanna
      August 10th, malady 2010 | Filed under: ABOUT

      http://mykitchencafe.blogspot.com/2009/01/naan.html
      adapted slightly from Andrea’s Recipes

      14 ounces (about 2 3/4 cups) all-purpose flour, thumb plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, clinic I used it and the bread tasted fabulous!)
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!
      The
      blueberries may hold the key to resolving one of the largest threats to human health this century – overweight and obesity.
      Scientists determined that extracts of the berry compound inhibited the formation of new baby fat cells (adipocytes) in a dose-dependent manner. Less adipocytes mean there are fewer `containers` to store triglycerides from the blood, viagra buy and this is an ultimately powerful mechanism to lower or help maintain body weight. Not only did blueberry extract supplementation reduce the number of adipocytes up to 73 percent, see but the compound was also found to assist in the breakdown of lipids and fats for removal from the body.
      blueberries exert a powerful cardio-protective effect due to the high concentration of polyphenols found in the berry.

      Polyphenols from blueberries have been shown to be effective in the fight against arterial hardening or atherosclerosis. Researchers writing in the Journal of Nutrition found that regular blueberry consumption can help prevent harmful plaques and lesions from increasing in size in coronary arteries.
      Blueberries are one of the richest sources of antioxidants, the natural substances that fight damage caused by free radicals. In addition to helping prevent memory loss, these versatile and delicious berries have been shown to be effective in fighting chronic degenerative diseases, including cardiovascular disease, cancer, high blood pressure, diabetes, muscular degeneration, Parkinson’s and Alzheimer’s.
      The flavonoids contained in blueberries are thought to be responsible for these effects. Although it is not clear as to how flavonoids affect the brain, it has been shown that they are absorbed in the blood stream, crossing the blood/brain barrier. This enables them to influence regions involving memory and motor function. The researchers explained that it is thought to enhance neural connections, thereby improving cellular communication and stimulating neural regeneration.

      http://www.naturalnews.com/028192_blueberries_memory.html
      http://www.blueberrycouncil.org/health-benefits-of-blueberries/blueberry-nutrition/

      The dog days of Summer are fast approaching. In many parts of our beautiful country sweltering temperatures can bring on the craving for a cool refreshing treat. A simple icy fruit cocktail such as a citrus spiked Granita can instantly placate a parched tongue. Ever wonder what exactly is a granita or how sorbet differs from ice cream? Keep reading for the 101 on these sweet frozen treats and more.

      Ice Cream – consists of milk, website cream, sugar, and sometimes egg yolks. Constant churning during the cooling process incorporates air into the ice cream giving it a smooth light creamy texture.

      Spumoni – resembles Neapolitan ice cream. It consists of three layers of different flavored ice cream: Chocolate, pistachio and cherry or raspberry. Unlike the ice cream version of Neapolitan spumoni has actual bits of fruit and nuts.

      Gelato – begins with a base of sugar, milk, very little cream, and sometimes eggs. The Italian gelato differs from ice cream in three ways. First, it uses a lower proportion of cream. The reduced butterfat does not coat the tongue as ice cream tends to do producing a more intense flavor. Second, the gelato mixture is churned at a slower rate. Less churning equals less air and a more dense gelato. Thirdly, gelato is frozen at a slightly warmer temperature. The higher freezing temperature results in a silkier and softer texture.

      Sherbet– is often confused with sorbet. Sherbet differs from sorbet in that sherbet contains milk and sorbet is made with fruit.

      Sorbet – is a frozen fruit puree made from fruit juice or frozen fruit, and simple syrup. A classic sorbet has alcohol in it and it may be used to cleanse the palate before the main course. To make sorbet all the ingredients are blended together in a blender or food processor; then poured into an ice cream maker. The churning process helps to create a very smooth fine texture. It is possible to make sorbet without an ice cream maker using a container and mixing periodically by hand.

      Granita – is made with pureed fruit, a simple syrup, and a squeeze of lime or lemon juice to balance the flavors. The result is a refreshing ice. Unlike sorbet the liquid is poured into a shallow dish and frozen. At intervals, the mixture is scraped with a fork to break up the ice crystals as they form. Because the granita is not churned it is coarser than the sorbet in texture.

      Snow Cones – (shaved ice) are coarse grainy cups of shaved ice flavored with sugary syrups. The Hawaiian shaved ice has a ball of ice cream in the center similar to a cream pop.

      Italian Ice – is the American invention of the Italian Grattacheca. Grattacheca is similar to shaved ice except that the flavors are added before freezing. Italian Ice is sweetened with real fruit juices and bits of fruit. The ice is coarser than a sorbet and finer than a granita.

      Water Ice – is also an American concoction often referred to as “Italian Ice”. Water ice is as smooth as a slushy yet firmer and is eaten with a spoon rather than sipped through a straw.

      Slushy – (called slurpee/ICEE) is a frozen drink flavored with sugary syrup. The constant churning motion keeps the slushy smooth. You can make a slushy at home by putting a plastic bottle of soda in the freezer. Rotate the bottle every half hour to distribute the ice crystals evenly until chilled but not frozen.

      Smoothie – is a fruit flavored drink. Fresh fruit is blended together with flavored water or fruit juice or milk.

      Mochi – is a confectionary treat from Japan. Little ice cream balls are wrapped in soft fluffy dough called mochi, pounded rice cakes, and dusted with rice flour. They come in a variety of flavors but chocolate, strawberry, vanilla, mango and green tea are the most commercial.

      Spritzer – is a drink made with alcohol and carbonated water. Spritzers can also be made non-alcoholic by replacing the alcohol with fruit juice. Sub flavored syrup for the juice and you have an “Italian Soda” that is not so Italian but rather another American invention. Add a scoop to either one for a refreshing frozen treat similar to the “ice cream float”.

      http://www.canadianliving.com/food/ginger_pear_muffins.php
      2-1/2 cups (625 mL) all-purpose flour
      (1 cup white wheat, page 1 cup allpurpose, what is ed 1/2 cup flax seed meal)
      1 tsp (5 mL) baking soda
      1 tsp (5 mL) ground ginger
      1/2 tsp (2 mL) salt
      1/2 tsp (2 mL) cinnamon
      3/4 cup (175 mL) packed brown sugar
      1/3 cup (75 mL) vegetable oil
      1 egg
      1 cup (250 mL) buttermilk
      2 cups (500 mL) chopped peeled pears (about 2 pears)

      Topping:
      1/3 cup (75 mL) packed brown sugar
      2 tsp (10 mL) butter, this web melted
      1/4 tsp (1 mL) ground ginger

      For topping:
      1/2 cup granola (oats)
      1/4 cup brown sugar
      1/4 cup flour
      3 T butter, chilled and cut into pieces

      Toss first three ingredients. Add butter, mush around with hands until clumps form.

      In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

      In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

      http://www.figandplum.com/archives/000291.html

      Photo: Property of Mels Kitchen Cafe and my source for this recipe

      Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, approved use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

      In India, naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

      Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

      Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

      Source: adapted from Andrea’s Recipes
      2 3/4 cups flour, plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, softened
      1 garlic clove, minced

      Combine garlic and butter until creamy and smooth.
      http://www.melskitchencafe.com/2009/01/naan.html

      Source: adapted slightly from Andrea’s Recipes
      2 3/4 cups flour, doctor plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and brush with garlic butter. Serve warm.

      Garlic Butter:
      3 tablespoons butter, melted
      1 garlic clove, minced

      Combine garlic and butter. Let sit

      Art by: Word Art World

      A few months ago I attended a math workshop. The purpose of the workshop was to provide an arsenal of fun game oriented ideas to teach math. One of the speakers brought up an interesting point. He told us that board games inadvertently teach our children math. (I guess I probably already knew that but sometimes I need someone else to say it for it to really sink in.) With preschool aged children board games can encourage counting, discount learning patterns, viagra approved shapes and colors. As they grow they learn to take turns, cause and effect, and logic.

      While it is wonderful that games offer an avenue to learn from, families can also benefit from the time spent together. Last year before we moved I sang with a woman’s choral ensamble. One evening I was surprised to learn that the director, whose children no longer live at home, was eager to make it home in time for game night with the family.

      Game nights can be anything from sports to board games. Some nights game night is playing hide-and-seek. Our kids love “monster coming”. My son’s friend plays Dominoes when her extended family gets together. I have fond memories watching my mom play 10 pennies with her family. A friend from college always played cards with his family. We started game nights with the kids when they were young. It did not always go smooth. Sometimes we changed the rules around to fit their understanding.

      Games nights teaches us to work together. If a team member draws poorly we can teach our kids that we do not criticize. We each have our own strengths and weaknesses. When we play games with our children we can mirror how we expect them to treat others. If we lose we do not shout and get angry. We can show respect for the other players and exhibit patience. The kids learn to take turns and the responsibility to be honest. As a family we can talk and listen and laugh together. The act of communicating while having fun is the fabric that strengthens family ties.

      Here are some of our favorite games. What are your favorite board games?

      • Dominoes
      • War
      • Matching
      • UNO
      • Blokus
      • Chutes and Ladders
      • Go Fish
      • Chess
      • Checkers
      • Scrabble
      • Operation
      • Allowance
      • Clue
      • Life
      • Monopoly
      • Racko
      • Cards: Old Maid, Go Fish, Spoons,
      • Mario Wii
      • Scavenger Hunts
      • Soccer

      Naan- Indian Flat Bread – johanna
      August 10th, malady 2010 | Filed under: ABOUT

      http://mykitchencafe.blogspot.com/2009/01/naan.html
      adapted slightly from Andrea’s Recipes

      14 ounces (about 2 3/4 cups) all-purpose flour, thumb plus more for dusting
      1/2 teaspoon salt
      1 teaspoon baking powder
      2 teaspoons sugar
      2 teaspoons instant yeast
      1 egg
      1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, clinic I used it and the bread tasted fabulous!)
      1/2 cup milk

      In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

      Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

      Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

      Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

      Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

      Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!
      The
      blueberries may hold the key to resolving one of the largest threats to human health this century – overweight and obesity.
      Scientists determined that extracts of the berry compound inhibited the formation of new baby fat cells (adipocytes) in a dose-dependent manner. Less adipocytes mean there are fewer `containers` to store triglycerides from the blood, viagra buy and this is an ultimately powerful mechanism to lower or help maintain body weight. Not only did blueberry extract supplementation reduce the number of adipocytes up to 73 percent, see but the compound was also found to assist in the breakdown of lipids and fats for removal from the body.
      blueberries exert a powerful cardio-protective effect due to the high concentration of polyphenols found in the berry.

      Polyphenols from blueberries have been shown to be effective in the fight against arterial hardening or atherosclerosis. Researchers writing in the Journal of Nutrition found that regular blueberry consumption can help prevent harmful plaques and lesions from increasing in size in coronary arteries.
      Blueberries are one of the richest sources of antioxidants, the natural substances that fight damage caused by free radicals. In addition to helping prevent memory loss, these versatile and delicious berries have been shown to be effective in fighting chronic degenerative diseases, including cardiovascular disease, cancer, high blood pressure, diabetes, muscular degeneration, Parkinson’s and Alzheimer’s.
      The flavonoids contained in blueberries are thought to be responsible for these effects. Although it is not clear as to how flavonoids affect the brain, it has been shown that they are absorbed in the blood stream, crossing the blood/brain barrier. This enables them to influence regions involving memory and motor function. The researchers explained that it is thought to enhance neural connections, thereby improving cellular communication and stimulating neural regeneration.

      http://www.naturalnews.com/028192_blueberries_memory.html
      http://www.blueberrycouncil.org/health-benefits-of-blueberries/blueberry-nutrition/

      The dog days of Summer are fast approaching. In many parts of our beautiful country sweltering temperatures can bring on the craving for a cool refreshing treat. A simple icy fruit cocktail such as a citrus spiked Granita can instantly placate a parched tongue. Ever wonder what exactly is a granita or how sorbet differs from ice cream? Keep reading for the 101 on these sweet frozen treats and more.

      Ice Cream – consists of milk, website cream, sugar, and sometimes egg yolks. Constant churning during the cooling process incorporates air into the ice cream giving it a smooth light creamy texture.

      Spumoni – resembles Neapolitan ice cream. It consists of three layers of different flavored ice cream: Chocolate, pistachio and cherry or raspberry. Unlike the ice cream version of Neapolitan spumoni has actual bits of fruit and nuts.

      Gelato – begins with a base of sugar, milk, very little cream, and sometimes eggs. The Italian gelato differs from ice cream in three ways. First, it uses a lower proportion of cream. The reduced butterfat does not coat the tongue as ice cream tends to do producing a more intense flavor. Second, the gelato mixture is churned at a slower rate. Less churning equals less air and a more dense gelato. Thirdly, gelato is frozen at a slightly warmer temperature. The higher freezing temperature results in a silkier and softer texture.

      Sherbet– is often confused with sorbet. Sherbet differs from sorbet in that sherbet contains milk and sorbet is made with fruit.

      Sorbet – is a frozen fruit puree made from fruit juice or frozen fruit, and simple syrup. A classic sorbet has alcohol in it and it may be used to cleanse the palate before the main course. To make sorbet all the ingredients are blended together in a blender or food processor; then poured into an ice cream maker. The churning process helps to create a very smooth fine texture. It is possible to make sorbet without an ice cream maker using a container and mixing periodically by hand.

      Granita – is made with pureed fruit, a simple syrup, and a squeeze of lime or lemon juice to balance the flavors. The result is a refreshing ice. Unlike sorbet the liquid is poured into a shallow dish and frozen. At intervals, the mixture is scraped with a fork to break up the ice crystals as they form. Because the granita is not churned it is coarser than the sorbet in texture.

      Snow Cones – (shaved ice) are coarse grainy cups of shaved ice flavored with sugary syrups. The Hawaiian shaved ice has a ball of ice cream in the center similar to a cream pop.

      Italian Ice – is the American invention of the Italian Grattacheca. Grattacheca is similar to shaved ice except that the flavors are added before freezing. Italian Ice is sweetened with real fruit juices and bits of fruit. The ice is coarser than a sorbet and finer than a granita.

      Water Ice – is also an American concoction often referred to as “Italian Ice”. Water ice is as smooth as a slushy yet firmer and is eaten with a spoon rather than sipped through a straw.

      Slushy – (called slurpee/ICEE) is a frozen drink flavored with sugary syrup. The constant churning motion keeps the slushy smooth. You can make a slushy at home by putting a plastic bottle of soda in the freezer. Rotate the bottle every half hour to distribute the ice crystals evenly until chilled but not frozen.

      Smoothie – is a fruit flavored drink. Fresh fruit is blended together with flavored water or fruit juice or milk.

      Mochi – is a confectionary treat from Japan. Little ice cream balls are wrapped in soft fluffy dough called mochi, pounded rice cakes, and dusted with rice flour. They come in a variety of flavors but chocolate, strawberry, vanilla, mango and green tea are the most commercial.

      Spritzer – is a drink made with alcohol and carbonated water. Spritzers can also be made non-alcoholic by replacing the alcohol with fruit juice. Sub flavored syrup for the juice and you have an “Italian Soda” that is not so Italian but rather another American invention. Add a scoop to either one for a refreshing frozen treat similar to the “ice cream float”.
      You can’t beat homemade dressing. In this recipe alone I eliminated about a 1/3 cup of oil as called for decreasing the oil to 1/3 cup instead of 2/3. I also replaced the salted herbs with non-salted herbs and omitted the sugar.

      This is a recipe for an Italian dressing powdered mix. Each mix makes about four 8-oz servings of dressing. I like to combine all of the ingredients in a jar and shake to combine. It is faster to use the jar than whisking in the oil separately.

      Source: Adapted from Allrecipes.com
      1 tablespoon garlic powder
      1 tablespoon onion powder
      2 tablespoons dried oregano
      1 teaspoon ground black pepper
      1/4 teaspoon dried thyme
      1 teaspoon dried basil
      1 tablespoon dried parsley
      1/4 teaspoon celery seed
      2 tablespoons salt

      Mix:
      In a small bowl, dosage mix together the garlic salt, approved onion powder, prescription sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

      For Dressing:
      To prepare dressing, whisk together 1/4 cup white or red wine vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix. Store in the refrigerator.

      **The oil will separate after sitting for a period of time. Just shake or whisk the dressing to incorporate the ingredients before serving.

      Variations:
      – Use orange juice in place of the water with red wine vinegar.
      – Use half the oil reducing the amount to 1/3 cup.
      – Use the powdered mix to marinade steaks, chicken, season popcorn and chips.
      – Mix Italian dressing mix into 1/2 cup mayo and 1/2 cup sour cream to make a veggie dip.
      – You can find a better deal on bulk spices and herbs at culinary shops like Smart & Final or club warehouses or Big Lots.

      Family Togetherness: Dance Party Saturday Night

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, ailment the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, sick honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, about it the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, ailment the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, sick honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, about it the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, seek the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, cheapest honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, viagra 60mg the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, visit this site what is ed the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, order honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, ask the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

      My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, visit this site what is ed the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

      My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, order honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, ask the recipe did not meet my criteria for a good loaf of bread.

      This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

      Source: The Fresh Loaf
      makes two loaves
      1 pound whole wheat flour (3 cups)
      12 ounces hot water
      8 ounces bread or all-purpose flour (2 cups)
      1 5 ounces milk
      1/3 cup honey
      2 teaspoons salt
      3 teaspoons instant yeast

      Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

      Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

      Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

      During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

      I have been following The Little Travelers for sometime. I love the idea of making a new dish representing a different country each week as well as the magical stories about this adorable family and their adventures. Angelina Hart is the creative genius behind The Little Travelers. She grew up in America the daughter of two German immigrants. Her passion for travel is the inspiration behind The Little Travelers. Angelina explored parts of the world before taking a hiatus to become a stay at home mom. When her daughters were 3 and 5 the urge to travel propelled the trio to set off on a journey to Japan.

      The Little Travelers a unique insight into the vast beauty of the landscapes and enriching cultures that make up our world. Each adventure, order big and small, is a refreshing lesson on the importance of allowing our children to be kids. Angelina’s laid back style promotes a love of learning in her children. Through their travels they have learning to savor some of earth’s most intimate details.

      Documentaries are available for purchase. They contain their daily life living in places such as Japan, Germany, Bali, The British Isles, and Iran. Mom’s blog is a perfect place to start perusing. Jump over the kids blog to see what they are cooking up this week.
      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.


      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!
      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      My summer canning is done. The pantry is stocked. I love seeing the jars sitting on the pantry shelf. It is a nice warm homey feeling. What is even better is being able to walk outside and pick the fruit from vines in the backyard. I was lazy this year and did not even attempt to garden. The planters I put together last winter are hidden in a torrent of weeds. While mine is a sad story some of my friends have had a wealth of garden gifts to enjoy this summer.

      Strawberries are an amazingly versatile plant. At our last home we used strawberry plants as ground cover. They spread like mad in the couple of years after we planted them. Generally strawberries do not last a day around here. When there are a few stragglers the day after they are either pureed into a smoothie or chopped and used in a salad. I love the combination of salt feta cheese with the sweet strawberry. If feta is too salty try using goat cheese.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, viagra sale sliced
      1 small red onion, erectile thinly sliced
      6 fresh strawberries, no rx sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.
      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      My summer canning is done. The pantry is stocked. I love seeing the jars sitting on the pantry shelf. It is a nice warm homey feeling. What is even better is being able to walk outside and pick the fruit from vines in the backyard. I was lazy this year and did not even attempt to garden. The planters I put together last winter are hidden in a torrent of weeds. While mine is a sad story some of my friends have had a wealth of garden gifts to enjoy this summer.

      Strawberries are an amazingly versatile plant. At our last home we used strawberry plants as ground cover. They spread like mad in the couple of years after we planted them. Generally strawberries do not last a day around here. When there are a few stragglers the day after they are either pureed into a smoothie or chopped and used in a salad. I love the combination of salt feta cheese with the sweet strawberry. If feta is too salty try using goat cheese.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, viagra sale sliced
      1 small red onion, erectile thinly sliced
      6 fresh strawberries, no rx sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.
      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, recipe sliced
      1 small red onion, thinly sliced
      6 fresh strawberries, sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      My summer canning is done. The pantry is stocked. I love seeing the jars sitting on the pantry shelf. It is a nice warm homey feeling. What is even better is being able to walk outside and pick the fruit from vines in the backyard. I was lazy this year and did not even attempt to garden. The planters I put together last winter are hidden in a torrent of weeds. While mine is a sad story some of my friends have had a wealth of garden gifts to enjoy this summer.

      Strawberries are an amazingly versatile plant. At our last home we used strawberry plants as ground cover. They spread like mad in the couple of years after we planted them. Generally strawberries do not last a day around here. When there are a few stragglers the day after they are either pureed into a smoothie or chopped and used in a salad. I love the combination of salt feta cheese with the sweet strawberry. If feta is too salty try using goat cheese.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, viagra sale sliced
      1 small red onion, erectile thinly sliced
      6 fresh strawberries, no rx sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.
      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, recipe sliced
      1 small red onion, thinly sliced
      6 fresh strawberries, sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, cheapest sliced
      1 small red onion, cheap thinly sliced
      6 fresh strawberries, there sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      My summer canning is done. The pantry is stocked. I love seeing the jars sitting on the pantry shelf. It is a nice warm homey feeling. What is even better is being able to walk outside and pick the fruit from vines in the backyard. I was lazy this year and did not even attempt to garden. The planters I put together last winter are hidden in a torrent of weeds. While mine is a sad story some of my friends have had a wealth of garden gifts to enjoy this summer.

      Strawberries are an amazingly versatile plant. At our last home we used strawberry plants as ground cover. They spread like mad in the couple of years after we planted them. Generally strawberries do not last a day around here. When there are a few stragglers the day after they are either pureed into a smoothie or chopped and used in a salad. I love the combination of salt feta cheese with the sweet strawberry. If feta is too salty try using goat cheese.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, viagra sale sliced
      1 small red onion, erectile thinly sliced
      6 fresh strawberries, no rx sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.
      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, recipe sliced
      1 small red onion, thinly sliced
      6 fresh strawberries, sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, cheapest sliced
      1 small red onion, cheap thinly sliced
      6 fresh strawberries, there sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Patterson California is known as the apricot capitol of the world. To celebrate the city’s stardom, click every year the city crowns a new apricot princess in the downtown square. The orchards in spring are quite and impressive sight. The luminescent green underfoot the lacy canopy of blossoms reminded me of the cherry lane to Green Gables in the movie “Anne of Green Gables”. I was heartbroken a few years ago when progress swept up the orchard near the city center and planted a Walgreens on the corner.

      The apricot harvest is at its peak right now. Apricots blossom early spring/late winter. But the fruit does not appear until July – August. Apricots were first discovered 4000 years ago in the mountains of China. Exports trickled into the Mediterranean and across Europe. The Spanish explores brought the apricot to California in the 18th century where they continue to flourish. The apricot’s beta-carotene orange coloring marks it high in iron, fiber and vitamin A. Medicinally apricots were once used with honey to reduce fever. The leaves can be applied to scabs, sunburn, and eczema to relieve itchiness.

      The sweet tart flavor of apricots goes with just about everything from herbs to meats to salads.

      Source: Cooking Light
      3 tablespoons apricot preserves
      2 tablespoons red wine vinegar
      1 1/2 tablespoons extra-virgin olive oil
      1 garlic clove, minced
      2 bone-in chicken breast halves, skinned
      2 bone-in chicken thighs, skinned
      2 chicken drumsticks, skinned
      1/2 teaspoon fine sea salt
      1/4 teaspoon freshly ground black pepper

      Combine apricot preserves, red wine vinegar, oil, and garlic in a small bowl, stirring well.

      Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

      Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

      Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

      Variations:
      – Asian Glazed Grilled Chicken: Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Baste chicken with hoisin mixture after each turn.
      – To roast in the oven bake at 350 degrees. Follow the directions listed above.
      Valentine’s Day is not far afoot. What do you have planned to surprise your little, and for sale and big, order cuties on the day of LOVE?

      We have a few ideas to tickle your loved ones pink come the 14th.

      ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, order two avid chess players, order wanted to determine which of the two was the uno supreme chess player. As they surfed the internet for a venue they quickly became discouraged by the unimpressive quality of online chess games. None of them delivered the modern graphic experience Sean and Greg were looking for. One thought led to a comment, click several comments turned into the brillant idea to create their own online chess gaming site. They brought in Todd Williams in addition to a few other team members to help develop their creation. ChessJam was launched eight months later.

      ChessJam was the first to launch instant online live chess games. Unlike its predecessors who could only provide games by correspondence, ChessJam could offer a live experience. When a player moves it is seen instantly.

      ChessJam is currently free. You can download the program to your computer for offline play or connect with other chess players, beginner to advanced and children to adult, throughout the globe online. To begin you will need to register. Then just enter the castle and choose a door. They have since added live tournaments, Facebook integration and many other fun features. Happy Gaming!

      I found Kim and Jason on the Escape Plan blog two summer’s ago. I started to write down the 40 day steps to end Adultitist. Got to number 20. Then got busy. Lost the name of the website because I forgot to save it. Periodically I would search the net but there are a ton of 40-day plans out there. Fortunately the Goddess of New Year Eve Resolutions smiled down upon us and favored me with a blessing to find the lost website just in time for January.

      Last year I decided to make 12 monthly resolutions because it seemed more effective than just writing down a list of goals and hoping for the best. For one whole month I was dedicated to a goal. Some months I was more successful than others. The months I was a complete failure I know I did my best so it was not a complete loss. About mid summer I came to the conclusion that we needed a little more spice in our life. Having three active children close together was a little insane and the effect was “Adultitis”! We needed to rediscover our inner child. Now that the kids are older and we are finally venturing out of the cave more we need to learn to relax a bit.

      Kim and Jason came up with the term “Adultitis” to describe the lost child in all of us. According to their website, information pills “Adultitis is a silent epidemic that has been ignored for far too long. It’s a disease that slowly erodes our inborn childlike spirit, illness wreaking havoc on our world, buy our nation, and our families. It kills laughter, dreams, curiosity, faith, happiness, and hope. It stresses us out. It causes us to take ourselves too seriously. And in some extreme cases, it can cause smile amnesia.”

      I realized I had Adultitis when our second child was born 6 years ago. Bugs were icky, mud was too dirty and craft projects too messy. I thought to myself, when did this happen? I used to love playing with bugs and especially, my all time favorite childhood past time, making mud pies. That same day I took my then one and three year old out into the backyard to play in the mud. The process to heal myself of adultitis has been at a standstill. This year my resolution is to find something more exciting to do with the dear husband than walk around Costco on date night.

      First step to curing adultitis is to head over to adultitis.org and take the test. My test result revealed I was at Stage 2 Adultitis: You have progessed to a very aggressive form of Adultitis. You are probably experiencing very high stress levels and may be having difficulty laughing. Seek help now. Please consult the Prescription for treatment options.

      Next, use both the Adultitis.org and the original site Kim and Jason for tips and guidence to start the 40-day challenge.

      40 ways to escape Adultitis:

      1. Spend at least 15 minutes immersing yourself in a field you know nothing about.
      2. Find a reason to celebrate and do something to celebrate it.
      3. Do something that is typically seen as inappropriate for someone of your age.
      4. Add something childlike (not necessarily childish) to your workspace or home.
      5. Become a scientist. Conduct a silly experiment.
      6. Write down one big dream of yours. Draw or find a picture to go with it and put it somewhere you will see it often.
      7. Spend 15 – 30 minutes doing something you love that you don’t often have the chance to do.
      8. Draw a funny picture and hide it in an unexpected place for someone else to find.
      9. Do one thing today to support a cause or issue you really care about.
      10. Create a memory today with someone you care about that will mean a lot ten years from now.
      11. Do something your parents would never let you do as a child.
      12. Write a letter to a childhood hero (real or fictional).
      13. Spend ten minutes doing something outside that you have never done before.
      14. Do something to help someone you don’t know.
      15. Eat something you’ve never had before.
      16. Call or meet with someone in your family and ask them a question you are curious about regarding your family’s history.
      17. Learn how to do something new today. Your time limit: 30 minutes.
      18. Get out of your element. Go somewhere you’ve never been before.
      19. Spend 10 minutes visioning yourself 10 years from now as having accomplished one of your biggest dreams. Be as detailed as possible; imagine in all five senses.
      20. Right an old wrong.
      21. Write a haiku about the things you are thankful for and put it somewhere to serve as a reminder.
      22. Do something to make the world a better place.
      23. Take a picture of the most childlike spot in town.
      24. Figure out a way to add some color to your day in a new, unusual, or wacky way.
      25. Talk in a phony voice or accent to a complete stranger.
      26. Open to a random page in the dictionary and look at the first word on the upper left-hand side. Keep turning pages until you find a word you don’t know. See how many times you can use this new word in a sentence today.
      27. Take a routine you do everyday and put a childlike spin on it.
      28. Buy something that captures the spirit of childhood for under $5.00 (including tax).
      29. Ask an expert something you are curious about in his/her field.
      30. Figure out a way to bring some fun into a dreaded task today.
      31. Find a place to sit quietly for ten minutes. Listen for at least one sound that you would not have normally noticed.
      32. Do something that will get you to laugh out-loud (one that puts you in danger of peeing your pants a little bit).
      33. For no reason at all treat yourself to something out of the ordinary.
      34. Think about some of the things you liked to do as a child. Pick one and do it.
      35. Do something to make the day of a child.
      36. Accessorize your wardrobe today with a touch of childhood.
      37. Eat or drink something today that brings back childhood memories.
      38. Make someone a homemade gift to show how much you care about him/her or to thank him/her for a job well done.
      39. Play a practical joke on someone.
      40. Congratulations on making it to the end. Your final test is to take tomorrow off. Spend today making any necessary adjustments. Do anything you want, but no work and no chores. Consider it a sick day or at least a “sick of it” day. (Remember, Adultitis is a serious affliction.)
      1 small Watermelon, visit this cubed
      1/2 Pineapple, stuff cubed
      1 Peach, 1/4-inch slices
      1 Red Plumb, 1/4-inch slices
      1 pint Raspberries
      2 Kiwi, sliced

      My summer canning is done. The pantry is stocked. I love seeing the jars sitting on the pantry shelf. It is a nice warm homey feeling. What is even better is being able to walk outside and pick the fruit from vines in the backyard. I was lazy this year and did not even attempt to garden. The planters I put together last winter are hidden in a torrent of weeds. While mine is a sad story some of my friends have had a wealth of garden gifts to enjoy this summer.

      Strawberries are an amazingly versatile plant. At our last home we used strawberry plants as ground cover. They spread like mad in the couple of years after we planted them. Generally strawberries do not last a day around here. When there are a few stragglers the day after they are either pureed into a smoothie or chopped and used in a salad. I love the combination of salt feta cheese with the sweet strawberry. If feta is too salty try using goat cheese.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, viagra sale sliced
      1 small red onion, erectile thinly sliced
      6 fresh strawberries, no rx sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.
      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, recipe sliced
      1 small red onion, thinly sliced
      6 fresh strawberries, sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Serves: 6-8 generously
      1 bag baby spring mix salad greens
      1/2 bag Arugula
      1 small cucumber, cheapest sliced
      1 small red onion, cheap thinly sliced
      6 fresh strawberries, there sliced
      1/4 cup crumbled traditional Feta cheese
      Champagne Vinaigrette

      Mix the arugula and salad greens together in a large bowl.

      Evenly top the salad greens with the cucumbers, then onion slices, followed by the strawberries. Sprinkle with Feta cheese.

      Toss with vinaigrette immediately before serving onto plates.

      Patterson California is known as the apricot capitol of the world. To celebrate the city’s stardom, click every year the city crowns a new apricot princess in the downtown square. The orchards in spring are quite and impressive sight. The luminescent green underfoot the lacy canopy of blossoms reminded me of the cherry lane to Green Gables in the movie “Anne of Green Gables”. I was heartbroken a few years ago when progress swept up the orchard near the city center and planted a Walgreens on the corner.

      The apricot harvest is at its peak right now. Apricots blossom early spring/late winter. But the fruit does not appear until July – August. Apricots were first discovered 4000 years ago in the mountains of China. Exports trickled into the Mediterranean and across Europe. The Spanish explores brought the apricot to California in the 18th century where they continue to flourish. The apricot’s beta-carotene orange coloring marks it high in iron, fiber and vitamin A. Medicinally apricots were once used with honey to reduce fever. The leaves can be applied to scabs, sunburn, and eczema to relieve itchiness.

      The sweet tart flavor of apricots goes with just about everything from herbs to meats to salads.

      Source: Cooking Light
      3 tablespoons apricot preserves
      2 tablespoons red wine vinegar
      1 1/2 tablespoons extra-virgin olive oil
      1 garlic clove, minced
      2 bone-in chicken breast halves, skinned
      2 bone-in chicken thighs, skinned
      2 chicken drumsticks, skinned
      1/2 teaspoon fine sea salt
      1/4 teaspoon freshly ground black pepper

      Combine apricot preserves, red wine vinegar, oil, and garlic in a small bowl, stirring well.

      Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

      Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

      Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

      Variations:
      – Asian Glazed Grilled Chicken: Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Baste chicken with hoisin mixture after each turn.
      – To roast in the oven bake at 350 degrees. Follow the directions listed above.

      Photo: Party Tent, order property of Lenny Steele

      Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance.

      After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

      The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

      As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

      For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

      Jen’s Basic Granola Reserve

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, medications I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, viagra approved called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, medications I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, viagra approved called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, this optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, sildenafil salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, nurse place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.
      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, medications I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, viagra approved called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, this optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, sildenafil salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, nurse place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.


      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft

      and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, medical optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, price salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, healing place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.
      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, medications I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, viagra approved called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, this optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, sildenafil salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, nurse place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.


      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft

      and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, medical optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, price salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, healing place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.
      The first time I walked into a butcher shop I felt completely out of my element. Navigating the meat case was and can still be intimidating for me at time. To understand the meat case at a butcher shop, abortion you must first understand your cuts of meat. In this tutorial we will focus on the standard cuts of beef.

      The top three grades of beef are Prime, cost Choice, and Select. The grades are based on the age of the cattle and the degree of marbling of fat.

      “Prime” graded meats are the most expensive cuts. You will not find prime graded beef in the grocery store as they are almost exclusively sold to restaurants and hotels. Prime cuts are produced from young well fed cattle. The greater the marbling of fat the more flavorful, tender and juicy the cut of meat.

      Choice graded meats has less marbling but are stil considered tender, juicy and flavorful as long as they are not over cooked.

      Select is the third common grade of meat. It is leaner than the prime and choice with significantly less marbling. The lack of fat means less juice and lower price. You can save money by purchasing a USDA Select graded cut and marinating before cooking to obtain the maximum flavor and tenderness.

      Standard and Commercial grades are sold as ungraded or “store brand” meat.

      When the meat appears darker, and the fat takes on an oily more yellowish appearance, it is a good indication that it is well below Choice grade.ot Safeway or Albertson’s anymore because they are pushing their own brandings of Rancher’s Reserve and Blue Ribbon
      1. Chuck:
      The first cut of meat behind the head is the shoulder, known in butchery terms as chuck. This section of the cow although flavorful is fairly tough and fatty requiring a slow cooking method (preferably in a liquid) to break down the fibers. Chuck steaks and roasts (chuck blade, chuck fillet, under blade, top blade and roasts) are the least expensive cuts of meat and well worth the price if cooked properly. For blade steaks be sure to marinade or braise well overnight before grilling. Cook stew meat and roasts slowly in liquid.

      2. Rib, short loin and sirloin:

      so you probably won’t find “prime rib” at the grocery store. Instead, look for roasts labeled “rib roast,” “eye of the rib roast” or “standing rib roast.” A boneless rib roast may be called “eye of the rib” roast–or if the ribs are still attached, a “standing rib” roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve.
      The meat from the middle area of the cow is tender and well marbled with large pockets of fat making the steaks juicy and full of flavor.

      Prime Rib: The blessed king of all cuts often to referred to as a 7 bone roast or rib-eye. The prime rib-eye roast is by far the most expensive. Be prepared to shell out some serious cash in the neighborhood of $70 plus dollars

      The rib is
      Rib Steak: a prime rib cut into individual steaks. The rib steak has the bone attached while the rib eye steak the bone is removed.

      TRib steaks usually have large pockets of fat, which add flavor and give the steak a moist, juicy texture.

      SHORT LOIN STEAK:
      Some people find a long, narrow and slightly triangular top loin steak to be less tender than a rib eye and miss the extra ripples of fat. Others think a top loin steak has just the right balance of flavor and tenderness, without being too fatty. When it has a bone, a top loin steak is known as a shell steak. When the bone is removed it goes by many names: a strip steak, Kansas City strip, New York strip and sirloin strip steak, (which, confusingly, comes from the short loin, not the sirloin) are all the same cut of steak.

      Also cut from the short loin portion of a cow is the tenderloin, a portion of meat considered to be extremely tender (hence the name). Tenderloins are easy to recognize in the meat case, due to a long, cylindrical shape that’s thicker on one end then tapers down. A tenderloin is cut into many different types of steak, and all are pretty pricey. The thickest part (usually about 3 inches thick) of the tenderloin is cut into a steak known as chateaubriand. Filet mignon (also known as tenderloin steak) is cut from the meat behind the chateaubriand and is slightly less thick. Filet Mignon is thought to be the most tender part of the tenderloin, but on the downside, the flavor can be pretty mild.

      Last but not least, the short loin gives us the t-bone, a steak named for, you guessed it, a “T” shaped bone that runs down the middle. On one side of the bone is meat from the top loin, and on the other is a thin strip of tenderloin. Some say this steak combines the best of both worlds: the tenderness of a tenderloin steak and the rich, “meaty” flavor of a top loin steak. If you’re really hungry or feeling particularly manly, skip the T-bone and go straight for the porterhouse, which is simply a t-bone steak with a bigger portion of tenderloin attached.

      Sirloin Steak
      The sirloin is basically the cow’s hip. Sirloin steaks are usually fairly large but thin, and the meat is both moderately flavorful and moderately tender. Steaks from this region of a cow tend to be a good value. The most well-known among them are the top sirloin steak and the tri-tip, both boneless. Lesser-known steaks cut from the sirloin are the pin-bone, flat-bone, round-bone and wedge-bone steaks.

      Directly below the loin and sirloin, on the underside of the cow’s belly, is the flank. Flank steak is a thin, wide, boneless cut with a texture (grain) that looks very stringy. Cooked very quickly to medium-rare and sliced thinly against the grain, the chewy texture is less noticeable and you will be rewarded with rich flavor.

      SEASONING THE MEAT:
      f a high-quality cut of meat is cooked correctly, you really don’t need much more than salt and pepper. Which makes one think that seasoning a steak is a very short topic, until of course, you consider the hotly debated “salt early” and “salt late” theories.

      The Salt Early Theory: Salting meat many hours or even days before cooking breaks down the protein in meat and makes it more tender. Initially, the salt draws out moisture, but over time the meat re-absorbs the moisture, which is now flavored with salt and therefore adds more succulent flavor to the meat.

      The Salt Late Theory: Salt dries meat out. Period. Don’t add it until immediately before cooking.

      In this debate, we take the middle road. In our experience, the salt early theory rings true with larger or tougher cuts of beef. For your average steak, salting about a half-hour before cooking is ideal and seasoning right before cooking works just fine, too.

      Before seasoning, always make sure to pat the steak dry. Some people like to brush the steak with oil (avoid olive oil, which can become bitter at high heats) or a combination of melted butter and oil before seasoning to help the outside of the steak brown. Season both sides of the steak, using a teaspoon or less of both salt and pepper. Remember, you can always add more seasoning after the steak cooks, but you can’t un-salt the meat.

      After seasoning, let the meat sit on the counter for a bit so it comes up to room temperature (a good rule of thumb is at least 10 minutes for every inch of thickness).

      If you want to branch out from salt and pepper, marinades and rubs can be used on any type of steak, but are an especially great way to bring flavor to less-expensive cuts.

      Cooking Methods

      What we love about cooking steak on the stove is how easy it is to get a crisp, caramelized coating on the outside of the steak without over-cooking the middle. More often than not, this is harder to achieve on a grill. Using a combination of the stove-top and the oven is a tried and true method for perfect steak. The question is, which comes first?
      The most common method is searing the steak first on the stove, then finishing it in a hot oven.

      Pat dry and season the steak.
      Pre-heat the oven to 450-500 degrees Fahrenheit.
      When the oven is up to temp, drizzle a little oil in an oven-proof pan (cast iron works great) and then heat the pan on the stove over high heat for several minutes until it just barely starts to smoke (you can give the pan a head start by putting it in the oven while it preheats).
      Drop the steak in the pan and let it sit without touching it for 3 minutes. Be prepared to turn on your fan or open some windows, as there will be smoke.
      If the steak is stuck to the pan, it’s not done browning yet and needs a little more time. If it comes up relatively easily after 3 minutes, flip the steak.
      Put the pan, with the steak in it, in the oven.
      Let it bake for several minutes, then check by temperature or texture for doneness.
      A small but vocal population of steak lovers swears by the “reverse sear” technique. The theory behind this method is that cooking the steak in the oven first will dry the outside of the steak while slowly cooking the inside and keeping it tender. If the outside of the steak is dry, it will then sear faster and more efficiently in a hot pan.

      Pat dry and season the steak.
      Preheat the oven to 275 degrees Fahrenheit.
      Place a wire cooling rack on a cookie sheet then put the steak on the cooling rack. This allows hot air to circulate around the entire steak.
      Bake the steak until the internal temperature is 100-110 degrees.
      Drizzle a little oil in a pan over high heat. Just as the pan begins to smoke, drop the steak in the pan.
      Cook the steak for 2 minutes on each side.
      So does this method really yield a more perfect steak? We have to admit, it did brown the outside of the steak very nicely while leaving the inside really juicy and tender. As a bonus, you get nice grill marks from baking the meat on the cooling rack. Give it a try, and you be the judge.

      In some people’s minds, however, the only way to cook a steak is over an open flame in the great outdoors. Many of these same people consider grilling an art form that cannot be mastered overnight. It takes years of experimenting with different types of grills, different heat levels and cooking times and various seasonings and marinades. This may be true for some fanatics out there, but we feel pretty confident that you’ll get a great steak the first time out if you pay attention to a few key things.

      The “charcoal vs gas” debate is one that has gone for decades, and we think they both have their place. For convenience and the easy ability to control heat levels, a gas grill can’t be beat. For depth of flavor, charcoal usually wins out.

      Either way, you never want to put a steak on a cold grill. Wait until it heats up. For a gas grill, this is easy. Simply turn the knob to medium-high and keep the lid closed for 10-15 minutes. For a charcoal grill, the type of charcoal you use will affect the heat level as well as the flavor of the meat. Briquettes are easy to light, hold steady heat and are inexpensive, but they are also made with questionable additives that can give meat a chemical flavor. We favor hardwood charcoal (made from oak, hickory, mesquite, etc) for a natural, smoky flavor. Hardwood charcoal can be a little trickier to light and once it gets going it burns hotter and more unpredictably, which requires keeping a closer eye on the grill. A small price to pay, we think.

      There is no point in using hardwood charcoal and then dousing it in lighter fluid, which will make your meat taste like it was marinated in petroleum. Instead, use a charcoal chimney starter to stack and light the coals. Once the coals are lit (usually about 30 coals are needed to provide adequate heat) wait until they change from bright red to an ashy white, which usually takes at least 20 minutes. Spread the coals out, placing most of them on one side to create a high heat side and a few on the other side of the grill to create a low heat side. Cover the grill for about five minutes so the heat builds to medium-high. To test the heat, simply hold your hand a few inches above the grill. If you can’t hold it there for more then 2 seconds, you’ve got high heat. If you can hold it there for 4-6 seconds without pulling away, the heat is medium-high.

      Now, you’re ready to cook. Start by placing the steak (patted dry, seasoned and close to room temp.) over medium-high heat for at least 3 minutes without turning. This is about right for a 1-inch steak; thicker steaks will need another minute or two. Flip, and grill the other side for another 3 minutes. This should brown both sides and bring the steak to the brink of medium-rare.

      To bring the steak up to desired doneness, move it to an area of the grill that has less-intense heat. Close the lid and cook for another 3-5 minutes before checking if it’s ready.

      Although flames add excitement to grilling, they do nothing for the meat but burn it. Move the steak away from flare-ups as soon as they occur. In general, try to move the steak as little as possible while it cooks – too much movement prevents the steak from searing and getting a crispy, brown coating.

      FINISHED
      A thermometer is the most accurate way to gauge if steak is done to your liking. Although your thermometer will probably tell you that 145 degrees is rare for beef, any chef you ask will tell you differently. Rare in a chef’s mind, meaning very pink, is closer to 125 degrees; medium-rare is 125-130; medium, 130-135 degrees; medium-well, 135 to 140 degrees; and well, 140 and above. You can also give the steak a poke with your finger. Rare is squishy, medium-rare is spongy, and medium-well is taut. The steak will continue to cook at least five degrees when it’s off the grill or out of the pan, so err on the side of taking it away from heat earlier rather than later.

      The final step, which should be included no matter how you cook your steak, is letting the meat rest before cutting into it. As the meat cools down the proteins begin to firm up and hold moisture, so when you cut into the steak all the juicy goodness won’t run out. About 8-10 minutes should do it, and a loose cover of foil or no cover at all is a much better choice than tightly sealing the meat up while it rests. If you’re like us, it takes at least 8-10 minutes to set the table and get everyone to sit down, so usually this step simply happens without having to think about it.

      Hungry yet? Get over to your local butcher shop, grab a little salt and pepper, and give one of these cooking methods a try. In less time than it takes to drive to a restaurant, you’ll be sitting down at your kitchen table with a tender, sizzling hot, and dare we stay it, perfect steak on your plate.

      This article was brought to you with one of the Challenge #1 (below) mini-challenges in mind. Commit to cooking your own food this month, and check back each Saturday for more Primal cooking tutorials.
      Low Temp Cooking is that the process makes cheap but usually more flavorful cuts of tougher meats become texturally perfect and tender.
      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, rx I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, approved called a standing rib roast, advice or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

      The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, medications I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

      Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, viagra approved called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

      Source: Chef Mike
      1 (10 pound) prime rib roast
      10 cloves garlic, minced
      2 tablespoons olive oil
      2 teaspoons salt
      2 teaspoons ground black pepper
      2 teaspoons dried thyme

      Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

      Preheat the oven to 500 degrees F (260 degrees C).
      Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
      Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.
      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, this optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, sildenafil salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, nurse place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.


      When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft

      and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

      Source: Stolen Moments Cooking
      For the crust:
      2 tsp yeast
      2 tsp sugar
      1 1/2 cups warm water (105 to 110 degrees F)
      1/2 cup olive oil
      1 tsp salt
      1 tsp Italian seasoning, medical optional
      4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

      Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, price salt and optional Italian seasoning.

      Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, healing place in a greased bowl, cover and let rise for 1 hour.

      Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

      For the barbecue sauce:
      1 1/2 cups ketchup
      2 tbsp Worcestershire sauce
      1/4 cups brown sugar
      1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

      Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

      For the toppings:
      1/2 pounds boneless, skinless chicken breasts, cooked and sliced
      1/2 pounds bacon, diced and crisped *optional
      1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
      1 cup frozen corn, thawed *optional
      2 cup shredded pizza blend cheese

      To assemble the pizzas:
      Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

      Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

      Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

      Variations:
      — Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.
      The first time I walked into a butcher shop I felt completely out of my element. Navigating the meat case was and can still be intimidating for me at time. To understand the meat case at a butcher shop, abortion you must first understand your cuts of meat. In this tutorial we will focus on the standard cuts of beef.

      The top three grades of beef are Prime, cost Choice, and Select. The grades are based on the age of the cattle and the degree of marbling of fat.

      “Prime” graded meats are the most expensive cuts. You will not find prime graded beef in the grocery store as they are almost exclusively sold to restaurants and hotels. Prime cuts are produced from young well fed cattle. The greater the marbling of fat the more flavorful, tender and juicy the cut of meat.

      Choice graded meats has less marbling but are stil considered tender, juicy and flavorful as long as they are not over cooked.

      Select is the third common grade of meat. It is leaner than the prime and choice with significantly less marbling. The lack of fat means less juice and lower price. You can save money by purchasing a USDA Select graded cut and marinating before cooking to obtain the maximum flavor and tenderness.

      Standard and Commercial grades are sold as ungraded or “store brand” meat.

      When the meat appears darker, and the fat takes on an oily more yellowish appearance, it is a good indication that it is well below Choice grade.ot Safeway or Albertson’s anymore because they are pushing their own brandings of Rancher’s Reserve and Blue Ribbon
      1. Chuck:
      The first cut of meat behind the head is the shoulder, known in butchery terms as chuck. This section of the cow although flavorful is fairly tough and fatty requiring a slow cooking method (preferably in a liquid) to break down the fibers. Chuck steaks and roasts (chuck blade, chuck fillet, under blade, top blade and roasts) are the least expensive cuts of meat and well worth the price if cooked properly. For blade steaks be sure to marinade or braise well overnight before grilling. Cook stew meat and roasts slowly in liquid.

      2. Rib, short loin and sirloin:

      so you probably won’t find “prime rib” at the grocery store. Instead, look for roasts labeled “rib roast,” “eye of the rib roast” or “standing rib roast.” A boneless rib roast may be called “eye of the rib” roast–or if the ribs are still attached, a “standing rib” roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve.
      The meat from the middle area of the cow is tender and well marbled with large pockets of fat making the steaks juicy and full of flavor.

      Prime Rib: The blessed king of all cuts often to referred to as a 7 bone roast or rib-eye. The prime rib-eye roast is by far the most expensive. Be prepared to shell out some serious cash in the neighborhood of $70 plus dollars

      The rib is
      Rib Steak: a prime rib cut into individual steaks. The rib steak has the bone attached while the rib eye steak the bone is removed.

      TRib steaks usually have large pockets of fat, which add flavor and give the steak a moist, juicy texture.

      SHORT LOIN STEAK:
      Some people find a long, narrow and slightly triangular top loin steak to be less tender than a rib eye and miss the extra ripples of fat. Others think a top loin steak has just the right balance of flavor and tenderness, without being too fatty. When it has a bone, a top loin steak is known as a shell steak. When the bone is removed it goes by many names: a strip steak, Kansas City strip, New York strip and sirloin strip steak, (which, confusingly, comes from the short loin, not the sirloin) are all the same cut of steak.

      Also cut from the short loin portion of a cow is the tenderloin, a portion of meat considered to be extremely tender (hence the name). Tenderloins are easy to recognize in the meat case, due to a long, cylindrical shape that’s thicker on one end then tapers down. A tenderloin is cut into many different types of steak, and all are pretty pricey. The thickest part (usually about 3 inches thick) of the tenderloin is cut into a steak known as chateaubriand. Filet mignon (also known as tenderloin steak) is cut from the meat behind the chateaubriand and is slightly less thick. Filet Mignon is thought to be the most tender part of the tenderloin, but on the downside, the flavor can be pretty mild.

      Last but not least, the short loin gives us the t-bone, a steak named for, you guessed it, a “T” shaped bone that runs down the middle. On one side of the bone is meat from the top loin, and on the other is a thin strip of tenderloin. Some say this steak combines the best of both worlds: the tenderness of a tenderloin steak and the rich, “meaty” flavor of a top loin steak. If you’re really hungry or feeling particularly manly, skip the T-bone and go straight for the porterhouse, which is simply a t-bone steak with a bigger portion of tenderloin attached.

      Sirloin Steak
      The sirloin is basically the cow’s hip. Sirloin steaks are usually fairly large but thin, and the meat is both moderately flavorful and moderately tender. Steaks from this region of a cow tend to be a good value. The most well-known among them are the top sirloin steak and the tri-tip, both boneless. Lesser-known steaks cut from the sirloin are the pin-bone, flat-bone, round-bone and wedge-bone steaks.

      Directly below the loin and sirloin, on the underside of the cow’s belly, is the flank. Flank steak is a thin, wide, boneless cut with a texture (grain) that looks very stringy. Cooked very quickly to medium-rare and sliced thinly against the grain, the chewy texture is less noticeable and you will be rewarded with rich flavor.

      SEASONING THE MEAT:
      f a high-quality cut of meat is cooked correctly, you really don’t need much more than salt and pepper. Which makes one think that seasoning a steak is a very short topic, until of course, you consider the hotly debated “salt early” and “salt late” theories.

      The Salt Early Theory: Salting meat many hours or even days before cooking breaks down the protein in meat and makes it more tender. Initially, the salt draws out moisture, but over time the meat re-absorbs the moisture, which is now flavored with salt and therefore adds more succulent flavor to the meat.

      The Salt Late Theory: Salt dries meat out. Period. Don’t add it until immediately before cooking.

      In this debate, we take the middle road. In our experience, the salt early theory rings true with larger or tougher cuts of beef. For your average steak, salting about a half-hour before cooking is ideal and seasoning right before cooking works just fine, too.

      Before seasoning, always make sure to pat the steak dry. Some people like to brush the steak with oil (avoid olive oil, which can become bitter at high heats) or a combination of melted butter and oil before seasoning to help the outside of the steak brown. Season both sides of the steak, using a teaspoon or less of both salt and pepper. Remember, you can always add more seasoning after the steak cooks, but you can’t un-salt the meat.

      After seasoning, let the meat sit on the counter for a bit so it comes up to room temperature (a good rule of thumb is at least 10 minutes for every inch of thickness).

      If you want to branch out from salt and pepper, marinades and rubs can be used on any type of steak, but are an especially great way to bring flavor to less-expensive cuts.

      Cooking Methods

      What we love about cooking steak on the stove is how easy it is to get a crisp, caramelized coating on the outside of the steak without over-cooking the middle. More often than not, this is harder to achieve on a grill. Using a combination of the stove-top and the oven is a tried and true method for perfect steak. The question is, which comes first?
      The most common method is searing the steak first on the stove, then finishing it in a hot oven.

      Pat dry and season the steak.
      Pre-heat the oven to 450-500 degrees Fahrenheit.
      When the oven is up to temp, drizzle a little oil in an oven-proof pan (cast iron works great) and then heat the pan on the stove over high heat for several minutes until it just barely starts to smoke (you can give the pan a head start by putting it in the oven while it preheats).
      Drop the steak in the pan and let it sit without touching it for 3 minutes. Be prepared to turn on your fan or open some windows, as there will be smoke.
      If the steak is stuck to the pan, it’s not done browning yet and needs a little more time. If it comes up relatively easily after 3 minutes, flip the steak.
      Put the pan, with the steak in it, in the oven.
      Let it bake for several minutes, then check by temperature or texture for doneness.
      A small but vocal population of steak lovers swears by the “reverse sear” technique. The theory behind this method is that cooking the steak in the oven first will dry the outside of the steak while slowly cooking the inside and keeping it tender. If the outside of the steak is dry, it will then sear faster and more efficiently in a hot pan.

      Pat dry and season the steak.
      Preheat the oven to 275 degrees Fahrenheit.
      Place a wire cooling rack on a cookie sheet then put the steak on the cooling rack. This allows hot air to circulate around the entire steak.
      Bake the steak until the internal temperature is 100-110 degrees.
      Drizzle a little oil in a pan over high heat. Just as the pan begins to smoke, drop the steak in the pan.
      Cook the steak for 2 minutes on each side.
      So does this method really yield a more perfect steak? We have to admit, it did brown the outside of the steak very nicely while leaving the inside really juicy and tender. As a bonus, you get nice grill marks from baking the meat on the cooling rack. Give it a try, and you be the judge.

      In some people’s minds, however, the only way to cook a steak is over an open flame in the great outdoors. Many of these same people consider grilling an art form that cannot be mastered overnight. It takes years of experimenting with different types of grills, different heat levels and cooking times and various seasonings and marinades. This may be true for some fanatics out there, but we feel pretty confident that you’ll get a great steak the first time out if you pay attention to a few key things.

      The “charcoal vs gas” debate is one that has gone for decades, and we think they both have their place. For convenience and the easy ability to control heat levels, a gas grill can’t be beat. For depth of flavor, charcoal usually wins out.

      Either way, you never want to put a steak on a cold grill. Wait until it heats up. For a gas grill, this is easy. Simply turn the knob to medium-high and keep the lid closed for 10-15 minutes. For a charcoal grill, the type of charcoal you use will affect the heat level as well as the flavor of the meat. Briquettes are easy to light, hold steady heat and are inexpensive, but they are also made with questionable additives that can give meat a chemical flavor. We favor hardwood charcoal (made from oak, hickory, mesquite, etc) for a natural, smoky flavor. Hardwood charcoal can be a little trickier to light and once it gets going it burns hotter and more unpredictably, which requires keeping a closer eye on the grill. A small price to pay, we think.

      There is no point in using hardwood charcoal and then dousing it in lighter fluid, which will make your meat taste like it was marinated in petroleum. Instead, use a charcoal chimney starter to stack and light the coals. Once the coals are lit (usually about 30 coals are needed to provide adequate heat) wait until they change from bright red to an ashy white, which usually takes at least 20 minutes. Spread the coals out, placing most of them on one side to create a high heat side and a few on the other side of the grill to create a low heat side. Cover the grill for about five minutes so the heat builds to medium-high. To test the heat, simply hold your hand a few inches above the grill. If you can’t hold it there for more then 2 seconds, you’ve got high heat. If you can hold it there for 4-6 seconds without pulling away, the heat is medium-high.

      Now, you’re ready to cook. Start by placing the steak (patted dry, seasoned and close to room temp.) over medium-high heat for at least 3 minutes without turning. This is about right for a 1-inch steak; thicker steaks will need another minute or two. Flip, and grill the other side for another 3 minutes. This should brown both sides and bring the steak to the brink of medium-rare.

      To bring the steak up to desired doneness, move it to an area of the grill that has less-intense heat. Close the lid and cook for another 3-5 minutes before checking if it’s ready.

      Although flames add excitement to grilling, they do nothing for the meat but burn it. Move the steak away from flare-ups as soon as they occur. In general, try to move the steak as little as possible while it cooks – too much movement prevents the steak from searing and getting a crispy, brown coating.

      FINISHED
      A thermometer is the most accurate way to gauge if steak is done to your liking. Although your thermometer will probably tell you that 145 degrees is rare for beef, any chef you ask will tell you differently. Rare in a chef’s mind, meaning very pink, is closer to 125 degrees; medium-rare is 125-130; medium, 130-135 degrees; medium-well, 135 to 140 degrees; and well, 140 and above. You can also give the steak a poke with your finger. Rare is squishy, medium-rare is spongy, and medium-well is taut. The steak will continue to cook at least five degrees when it’s off the grill or out of the pan, so err on the side of taking it away from heat earlier rather than later.

      The final step, which should be included no matter how you cook your steak, is letting the meat rest before cutting into it. As the meat cools down the proteins begin to firm up and hold moisture, so when you cut into the steak all the juicy goodness won’t run out. About 8-10 minutes should do it, and a loose cover of foil or no cover at all is a much better choice than tightly sealing the meat up while it rests. If you’re like us, it takes at least 8-10 minutes to set the table and get everyone to sit down, so usually this step simply happens without having to think about it.

      Hungry yet? Get over to your local butcher shop, grab a little salt and pepper, and give one of these cooking methods a try. In less time than it takes to drive to a restaurant, you’ll be sitting down at your kitchen table with a tender, sizzling hot, and dare we stay it, perfect steak on your plate.

      This article was brought to you with one of the Challenge #1 (below) mini-challenges in mind. Commit to cooking your own food this month, and check back each Saturday for more Primal cooking tutorials.
      Low Temp Cooking is that the process makes cheap but usually more flavorful cuts of tougher meats become texturally perfect and tender.
      Granola is a combination of grains (particularly oats), treatment nuts, seek dried seeds and fruits seasoned with spices. It makes a terrific breakfast cereal with yogurt or milk. Take some along for a quick pick-me-up snack. Homemade granola is not like the hard clusters found in cereal boxes on the grocery store shelves. Although mixed with a medium it can be made into a portable snack bar or nuggets. I love Jen’s recipe the best for cereal because it is light with a pleasant hint of vanilla. It is not overly sweetened either. The only place I could find unsweetened coconut and real coconut flavoring was at the health food store such as Trader Joe’s or Whole Foods.

      Jen’s Notes:
      “This recipe can also be cooked on Low in a crockpot. It’ll take a couple of hours – stir frequently for even browning. I suppose you could make a half batch, but since it stays good a while and we eat it for breakfast and snacks, I prefer to make a whole recipe.”

      Source: Jennifer West
      1/2 cup Honey
      1 cup Oil
      2 teaspoon Vanilla
      2 teaspoon Coconut Flavoring
      1 cup Dry Milk
      3 cups Unsweetened Dried Coconut
      7 cups Oats
      1/4 cup brown sugar or 1/2 teaspoon Stevia

      Combine the liquid ingredients (I use a glass measuring cup because it’s easier to pour into the dry ingredients in the next step) and heat in the microwave for a minute or so while you combine the remaining ingredients.

      Stir together the dry ingredients until well mixed. Stir the liquid ingredients in the measuring cup to combine. Slowly pour the liquid ingredients into the oat and coconut mixture, stirring constantly. Continue to stir until liquid ingredients are evenly distributed.

      Divide granola between two 13 x 9 baking pans. Smooth out tops for even browning. Bake at 325 for 10 minutes. Remove from the oven and stir to ensure even browning. (I use a spatula to lift and turn the mixture onto itself, working around the outside of the pan, then lifting and turning the cereal in the center.) Redistribute evenly in the pans, smooth the tops and return to the oven. Bake 10 more minutes, and stir again. Bake another 5 minutes and stir. Bake another 5 minutes, if necessary – you want a nice golden brown, but not too dark. After removing from the oven, stir a final time (or the cereal that’s in contact with the pan will get too brown). Makes about 1 gallon.

      Variations:
      -Add 1/2 cup each type of chopped nuts if adding more than one: walnuts, almonds, pecans or whole pine nuts. Reduce oil to 3/4 cups.
      – 1/2 cup sunflower seeds or pumpkin seeds.
      -Add 1/2 cup dried fruit such as raisins, cherries, blueberries, dates or cranberries. Dried fruit such as apricots will need to be chopped first.
      -2 tablespoons wheat germ or flax meal.
      -1 tablespoon cinnamon.
      -1/2 teaspoon ground ginger.

      June Website Review: Factory Tours USA


      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, find purchase Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, malady medical oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, find purchase Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, malady medical oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, pills Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, capsule oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, find purchase Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, malady medical oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, pills Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, capsule oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222
      Cranberry sauce or cranberry anything was not something I cared much about as kid. That red giggle stuff was what my parents ate. I saw no need to ask them to share. As I got older I love cranberry everything including cranberry sauce with my Thanksgiving turkey dinner. The last few years I have made cranberry sauce and cranberry relish. They are ok recipes. This year, story however, I decided I wanted something something saucy with bubbles of cranberries.

      How I found this AMAZING recipe from the NapTimeChef is sort of corny really because I used google images. I had this idea, an image in my head of how the cranberry sauce should look. So, I scoured google photos until I saw a photo that pretty much matched what was in my head. I was a bit worried at first because I was not sure if the flavor was right on. We made it the day before Thanksgiving. Good thing too because leaving it in the fridge overnight allowed the flavors to meld and by dinner time the next day the flavor tasted exactly how it should taste. My mom and I were eating this stuff on everything we could think of.

      http://www.thenaptimechef.com/2012/11/quick-cranberry-orange-chutney-powernap/

      makes 2 cups

      ¾ cup granulated sugar
      1 ½ cups water
      4 cups fresh cranberries,
      1/8 teaspoon ground cloves
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground cinnamon
      1 teaspoon freshly grated orange zest
      1 tablespoon freshly squeezed orange juice

      1. Combine the water and sugar in a saucepan over medium-low heat and warm until the sugar is completely dissolved.

      2. Add in the rest of the ingredients and stir over medium-low heat until the cranberries collapse and the flavors are incorporated, about 12 to 15 minutes. Turn the heat to low and allow the sauce to thicken, about 5 minutes.

      3. Remove the sauce from the heat and allow it to cool completely before serving!

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, find purchase Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, malady medical oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, pills Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, capsule oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222
      Cranberry sauce or cranberry anything was not something I cared much about as kid. That red giggle stuff was what my parents ate. I saw no need to ask them to share. As I got older I love cranberry everything including cranberry sauce with my Thanksgiving turkey dinner. The last few years I have made cranberry sauce and cranberry relish. They are ok recipes. This year, story however, I decided I wanted something something saucy with bubbles of cranberries.

      How I found this AMAZING recipe from the NapTimeChef is sort of corny really because I used google images. I had this idea, an image in my head of how the cranberry sauce should look. So, I scoured google photos until I saw a photo that pretty much matched what was in my head. I was a bit worried at first because I was not sure if the flavor was right on. We made it the day before Thanksgiving. Good thing too because leaving it in the fridge overnight allowed the flavors to meld and by dinner time the next day the flavor tasted exactly how it should taste. My mom and I were eating this stuff on everything we could think of.

      http://www.thenaptimechef.com/2012/11/quick-cranberry-orange-chutney-powernap/

      makes 2 cups

      ¾ cup granulated sugar
      1 ½ cups water
      4 cups fresh cranberries,
      1/8 teaspoon ground cloves
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground cinnamon
      1 teaspoon freshly grated orange zest
      1 tablespoon freshly squeezed orange juice

      1. Combine the water and sugar in a saucepan over medium-low heat and warm until the sugar is completely dissolved.

      2. Add in the rest of the ingredients and stir over medium-low heat until the cranberries collapse and the flavors are incorporated, about 12 to 15 minutes. Turn the heat to low and allow the sauce to thicken, about 5 minutes.

      3. Remove the sauce from the heat and allow it to cool completely before serving!
      makes 2 cups

      ¾ cup granulated sugar
      1 ½ cups water
      4 cups fresh cranberries, sickness
      1/8 teaspoon ground cloves
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground cinnamon
      1 teaspoon freshly grated orange zest
      1 tablespoon freshly squeezed orange juice

      1. Combine the water and sugar in a saucepan over medium-low heat and warm until the sugar is completely dissolved.

      2. Add in the rest of the ingredients and stir over medium-low heat until the cranberries collapse and the flavors are incorporated, viagra buy about 12 to 15 minutes. Turn the heat to low and allow the sauce to thicken, about 5 minutes.

      3. Remove the sauce from the heat and allow it to cool completely before serving!

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, find purchase Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, malady medical oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222

      The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of Liguria, pills Italy. This region of the country is extremely fertile and thus known for it’s rich abundance of vegetation; particularly basil. Pesto or Pesta (meaning to pound) comes from the act of crushing the basil leaves, capsule oil and nuts with a mortar and pestle until creamy and smooth. Pesto is best noted as a sauce for pasta. Traditionally that is true however the Italians and Persians enjoyed pesto with boiled potatoes as well.

      Tilapia with pesto is by far my favorite Dazzledish recipe. I love pesto first of all. Then add a creamy light fish such as Tilapia and you have a match made in heaven.
      1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
      4 ounces pine nuts
      2 Garlic cloves
      1/2 cup freshly grated Parmesan cheese
      1/2 cup extra-virgin olive oil
      4 pieces (6 ounces each) fresh tilapia
      1 Tbsp. olive oil

      Toast pine nuts in a pan over medium heat until golden and fragrant. Process pine nuts and garlic in a food processor until it a smooth paste forms. Add the basil and cheese; processing until completely blended and smooth. Slowly drizzle in the oil while the processor is on. Season with salt and pepper.

      Preheat oven to 350 degrees.

      Season the tilapia with salt and pepper on both sides. Heat a large oven proof sauté pan over medium-high heat. Add oil. Cook the fish for 1 to 2 minutes (If using fresh fish start on the flesh side) or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

      Transfer pan to the oven and continue to cook 5 more minutes or until the fish is cooked through. Serve with a salad of mixed greens for a complete meal.

      Variations:
      Pesto sauce without the cheese:
      http://www.food.com/recipe/pesto-sauce-without-the-cheese-132222
      Cranberry sauce or cranberry anything was not something I cared much about as kid. That red giggle stuff was what my parents ate. I saw no need to ask them to share. As I got older I love cranberry everything including cranberry sauce with my Thanksgiving turkey dinner. The last few years I have made cranberry sauce and cranberry relish. They are ok recipes. This year, story however, I decided I wanted something something saucy with bubbles of cranberries.

      How I found this AMAZING recipe from the NapTimeChef is sort of corny really because I used google images. I had this idea, an image in my head of how the cranberry sauce should look. So, I scoured google photos until I saw a photo that pretty much matched what was in my head. I was a bit worried at first because I was not sure if the flavor was right on. We made it the day before Thanksgiving. Good thing too because leaving it in the fridge overnight allowed the flavors to meld and by dinner time the next day the flavor tasted exactly how it should taste. My mom and I were eating this stuff on everything we could think of.

      http://www.thenaptimechef.com/2012/11/quick-cranberry-orange-chutney-powernap/

      makes 2 cups

      ¾ cup granulated sugar
      1 ½ cups water
      4 cups fresh cranberries,
      1/8 teaspoon ground cloves
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground cinnamon
      1 teaspoon freshly grated orange zest
      1 tablespoon freshly squeezed orange juice

      1. Combine the water and sugar in a saucepan over medium-low heat and warm until the sugar is completely dissolved.

      2. Add in the rest of the ingredients and stir over medium-low heat until the cranberries collapse and the flavors are incorporated, about 12 to 15 minutes. Turn the heat to low and allow the sauce to thicken, about 5 minutes.

      3. Remove the sauce from the heat and allow it to cool completely before serving!
      makes 2 cups

      ¾ cup granulated sugar
      1 ½ cups water
      4 cups fresh cranberries, sickness
      1/8 teaspoon ground cloves
      1/8 teaspoon ground nutmeg
      1/8 teaspoon ground cinnamon
      1 teaspoon freshly grated orange zest
      1 tablespoon freshly squeezed orange juice

      1. Combine the water and sugar in a saucepan over medium-low heat and warm until the sugar is completely dissolved.

      2. Add in the rest of the ingredients and stir over medium-low heat until the cranberries collapse and the flavors are incorporated, viagra buy about 12 to 15 minutes. Turn the heat to low and allow the sauce to thicken, about 5 minutes.

      3. Remove the sauce from the heat and allow it to cool completely before serving!
      http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443
      ubscribe to Bon Appétit
      ingredients

      1/2 cup heavy cream
      3 teaspoons fresh thyme, rx chopped
      6 tablespoons (3/4 stick) unsalted butter
      2 pounds crimini (baby bella) mushrooms, price cut into 1/4-inch-thick slices (10 1/2 cups)
      3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
      6 tablespoons all-purpose flour
      6 cups chicken stock or canned low-sodium chicken broth
      1 1/2 teaspoons salt
      3/4 teaspoon freshly ground black pepper
      print a shopping list for this recipeview wine pairings

      preparation

      Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
      In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
      In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
      Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
      Test-Kitchen Tip:
      Leeks can be gritty—they need to be washed well before cooking. Chop the white and pale green parts only (the dark green top is bitter and should be discarded), and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand for a few minutes so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.

      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Crustless Mini Broccoli Quiches

      I had about 12 ounces of Bodek frozen broccoli to use up, here and my husband requested mini-quiches, so I modified the original recipe a bit so that it would make six crustless quiche muffins. Crustless Mini Broccoli Quiches
      makes 6

      12 ounces frozen broccoli, thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half (original recipe called for milk, but I had some half-n-half to use up)
      1/4 cup sliced scallions
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      Note: for a 9? quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Crustless Mini Broccoli Quiches

      I had about 12 ounces of Bodek frozen broccoli to use up, here and my husband requested mini-quiches, so I modified the original recipe a bit so that it would make six crustless quiche muffins. Crustless Mini Broccoli Quiches
      makes 6

      12 ounces frozen broccoli, thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half (original recipe called for milk, but I had some half-n-half to use up)
      1/4 cup sliced scallions
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      Note: for a 9? quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      The week before Christmas I was standing in front of the bin of ham in the meat department at the supermarket a bit befuddled. Which is better, ampoule shank or butt?

      Cooking Light writes, visit this “You’re better off getting a shank end rather than the butt end. This is because the butt end has less desirable meat, drug as it contains a lot of membrane, fat, and gristle. Its bone configuration can also make carving tricky.” Cooking Light

      Ham comes from the leg of the hog. You may buy them cooked, uncooked, dry cured, or wet cured.A cured ham has been flavored with salt, sugar and other flavorings.
      CURED HAM (WET) – Wet-cured hams are soaked in a brine of salt, sugar and other flavorings. A wet-cure ham may also be smoked. The pork flavor really comes through, without the saltiness of a traditional country ham. It pays to ask about how the ham is cured – some hams are wet-cured with injections of salt-sugar-smoke flavoring, not actually brined and then smoked.

      CITY HAM – A city ham is perhaps the most typical ham in the U.S. A city ham is soaked or injected with a brine of salt, sugar and flavorings and then lightly smoked or boiled. Look for a city ham in the refrigerated case at the supermarket, likely near the bacon, likely wrapped in plastic. It will be marked ‘ready to cook’, ‘partially cooked’ or ‘ready to serve’. Look for one that’s labeled ‘ham in natural juices’. I think of a city ham as an every day ham – readily available, relatively inexpensive.

      CURED HAM (DRY) – The dry method of curing ham uses salt, not liquid, for adding flavor to a ham. The salt pulls out moisture and concentrates the meat flavor. It’s often a delicacy, sold at specialty shops and butchers – think Italian prosciutto, Spanish Serrano ham and German Black Forest ham.

      COUNTRY HAM – A country ham is dry-cured with salt, some times smoked, and then aged. A traditional country ham salty, so salty that it’s either eaten in thin-thin slices on biscuits, say, or soaked and rinsed for 12 to 24 hours before baking. But country hams can also be cured with less salt and thus require none of the soaking and rinsing. Country hams are a traditional food in the American South and the curing process dates back to the days before preservation. (More about the tradition of country hams.)

      VIRGINIA HAM – A Virginia ham is a country ham.

      SMOKED HAM – Smoking is another form of curing. Before it’s smoked, a ham is first salt-cured or brined to control the development of bacteria during smoking. It then spends many hours, days even, in a smokehouse to allow the essence of hickory or maple smoke to slowly infuse the meat. The meat doesn’t ‘burn up’ because the smoking temperature low, below 100F, that’s why this slow process is called ‘cold-smoking’.

      AGING – Many good hams are cured and smoked, then allowed to age for weeks, months, even years. As the hams ‘age’, the flavors concentrate and develop.

      However, some butchers recommend a butt end ham, saying that it’s meatier and has better flavor.hams are sold split into two halves, the shank end, and the butt end
      the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion.
      cured hind leg of a pig starting at the shank (that’s your ankle), and ending at the rump
      A ham comes from the back thigh/rump of a pig
      WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.
      Boneless hams, like the one pictured above, are just that: hams in which the bone has been removed. After removal, the hams are tightly pressed into oval-shaped packages. Salt will break down some of the proteins in meat muscle, allowing them to reconnect and link with each other.
      the shank end tends to contain a higher ratio of fat (which I like), and is significantly easier to carve, having only a single, straight bone to contend with.

      The butt end, on the other hand, tends to be leaner, which may be desirable for some people. It’s also got a tricky little number known as the aitch-bone to contend with. Any butcher will tell you that the oddly shaped pelvic bone is one of the more difficult to work your knife around. Unless you are an expert carver or don’t mind getting in there with your fingers, you’ll want to opt for a shank end cut.
      Spiral cut hams come pre-sliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skills.

      Whole hams have the advantage that they are less prone to drying out when cooking, but to be honest, if you are careful about the way you cook it, a spiral-sliced ham will be just fine. I usually opt for spiral

      Source: Adapted from Allrecipes
      1 (10 pound) fully-cooked, bone-in ham
      1 1/4 cups packed dark brown sugar
      1/3 cup pineapple juice
      1/3 cup honey
      1/3 large orange, juiced , or 3 tablespoons orange juice
      2 tablespoons Dijon mustard
      Whole cloves

      Preheat oven to 325 degrees F (165 degrees C).

      Score fatty side of ham with a knife in a crisscross pattern spacing lines 1-inch apart. Dot ham with cloves by pushing one clove into each intersection where lines cross. Continue inserting cloves using spacing pattern covering the rest of the outside of ham. Place ham in a roasting pan, flat cut side down. Tent with tinfoil. Bake at 325 for 2 hours.

      Meanwhile, in a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

      Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Crustless Mini Broccoli Quiches

      I had about 12 ounces of Bodek frozen broccoli to use up, here and my husband requested mini-quiches, so I modified the original recipe a bit so that it would make six crustless quiche muffins. Crustless Mini Broccoli Quiches
      makes 6

      12 ounces frozen broccoli, thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half (original recipe called for milk, but I had some half-n-half to use up)
      1/4 cup sliced scallions
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      Note: for a 9? quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      The week before Christmas I was standing in front of the bin of ham in the meat department at the supermarket a bit befuddled. Which is better, ampoule shank or butt?

      Cooking Light writes, visit this “You’re better off getting a shank end rather than the butt end. This is because the butt end has less desirable meat, drug as it contains a lot of membrane, fat, and gristle. Its bone configuration can also make carving tricky.” Cooking Light

      Ham comes from the leg of the hog. You may buy them cooked, uncooked, dry cured, or wet cured.A cured ham has been flavored with salt, sugar and other flavorings.
      CURED HAM (WET) – Wet-cured hams are soaked in a brine of salt, sugar and other flavorings. A wet-cure ham may also be smoked. The pork flavor really comes through, without the saltiness of a traditional country ham. It pays to ask about how the ham is cured – some hams are wet-cured with injections of salt-sugar-smoke flavoring, not actually brined and then smoked.

      CITY HAM – A city ham is perhaps the most typical ham in the U.S. A city ham is soaked or injected with a brine of salt, sugar and flavorings and then lightly smoked or boiled. Look for a city ham in the refrigerated case at the supermarket, likely near the bacon, likely wrapped in plastic. It will be marked ‘ready to cook’, ‘partially cooked’ or ‘ready to serve’. Look for one that’s labeled ‘ham in natural juices’. I think of a city ham as an every day ham – readily available, relatively inexpensive.

      CURED HAM (DRY) – The dry method of curing ham uses salt, not liquid, for adding flavor to a ham. The salt pulls out moisture and concentrates the meat flavor. It’s often a delicacy, sold at specialty shops and butchers – think Italian prosciutto, Spanish Serrano ham and German Black Forest ham.

      COUNTRY HAM – A country ham is dry-cured with salt, some times smoked, and then aged. A traditional country ham salty, so salty that it’s either eaten in thin-thin slices on biscuits, say, or soaked and rinsed for 12 to 24 hours before baking. But country hams can also be cured with less salt and thus require none of the soaking and rinsing. Country hams are a traditional food in the American South and the curing process dates back to the days before preservation. (More about the tradition of country hams.)

      VIRGINIA HAM – A Virginia ham is a country ham.

      SMOKED HAM – Smoking is another form of curing. Before it’s smoked, a ham is first salt-cured or brined to control the development of bacteria during smoking. It then spends many hours, days even, in a smokehouse to allow the essence of hickory or maple smoke to slowly infuse the meat. The meat doesn’t ‘burn up’ because the smoking temperature low, below 100F, that’s why this slow process is called ‘cold-smoking’.

      AGING – Many good hams are cured and smoked, then allowed to age for weeks, months, even years. As the hams ‘age’, the flavors concentrate and develop.

      However, some butchers recommend a butt end ham, saying that it’s meatier and has better flavor.hams are sold split into two halves, the shank end, and the butt end
      the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion.
      cured hind leg of a pig starting at the shank (that’s your ankle), and ending at the rump
      A ham comes from the back thigh/rump of a pig
      WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.
      Boneless hams, like the one pictured above, are just that: hams in which the bone has been removed. After removal, the hams are tightly pressed into oval-shaped packages. Salt will break down some of the proteins in meat muscle, allowing them to reconnect and link with each other.
      the shank end tends to contain a higher ratio of fat (which I like), and is significantly easier to carve, having only a single, straight bone to contend with.

      The butt end, on the other hand, tends to be leaner, which may be desirable for some people. It’s also got a tricky little number known as the aitch-bone to contend with. Any butcher will tell you that the oddly shaped pelvic bone is one of the more difficult to work your knife around. Unless you are an expert carver or don’t mind getting in there with your fingers, you’ll want to opt for a shank end cut.
      Spiral cut hams come pre-sliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skills.

      Whole hams have the advantage that they are less prone to drying out when cooking, but to be honest, if you are careful about the way you cook it, a spiral-sliced ham will be just fine. I usually opt for spiral

      Source: Adapted from Allrecipes
      1 (10 pound) fully-cooked, bone-in ham
      1 1/4 cups packed dark brown sugar
      1/3 cup pineapple juice
      1/3 cup honey
      1/3 large orange, juiced , or 3 tablespoons orange juice
      2 tablespoons Dijon mustard
      Whole cloves

      Preheat oven to 325 degrees F (165 degrees C).

      Score fatty side of ham with a knife in a crisscross pattern spacing lines 1-inch apart. Dot ham with cloves by pushing one clove into each intersection where lines cross. Continue inserting cloves using spacing pattern covering the rest of the outside of ham. Place ham in a roasting pan, flat cut side down. Tent with tinfoil. Bake at 325 for 2 hours.

      Meanwhile, in a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

      Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

      Next to pancakes oatmeal is our second favorite breakfast food. What I love most about baked oatmeal however is it is portable. Wrap some up to take on a hike or make a batch for an afternoon snack. Reheat the leftovers for breakfast the next morning.

      If your kids are sensitive to robust flavors such as ginger try 1/4 teaspoon the first time. Try some of the variations or make up your own.

      Source: My Own Sweet Thyme
      3 cups rolled oats
      ½ cup brown sugar
      1 teaspoon salt
      2 teaspoons baking powder
      ½ teaspoon ground ginger
      ½ teaspoon ground cardamon
      1/2 teaspoon cinnamon
      2 eggs, drugs lightly beaten
      ¼ cup butter, visit this melted
      1¼ cups milk
      ¼ cup orange juice concentrate (or orange juice)
      1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
      2 Tablespoons whisky (or orange juice)
      ¼ cup chopped pecans or walnuts (if desired)

      In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

      In a large bowl stir together the oats, medications brown sugar, salt, baking powder, ginger and cardamon.

      In a small bowl stir together eggs, butter, milk and orange juice concentrate.

      Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

      Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

      Serve warm with milk and brown sugar or cream and honey

      Variations:
      –Swap the pecans and cranberries with toasted almonds and golden raisins.
      –Add 1 tablespoon each of wheat germ and golden flax seed.
      –Replace the rolled oats with steel cut oats. The night before rinse oats in water. Place in a medium sized bowl. Add two tablespoons yogurt, kefir, whey or buttermilk mixing well. Cover with water to about 1-inch above oats. Cover with plastic wrap and set on counter overnight for at least 12 hours. In the morning drain oats well before adding.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Crustless Mini Broccoli Quiches

      I had about 12 ounces of Bodek frozen broccoli to use up, here and my husband requested mini-quiches, so I modified the original recipe a bit so that it would make six crustless quiche muffins. Crustless Mini Broccoli Quiches
      makes 6

      12 ounces frozen broccoli, thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half (original recipe called for milk, but I had some half-n-half to use up)
      1/4 cup sliced scallions
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      Note: for a 9? quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      The week before Christmas I was standing in front of the bin of ham in the meat department at the supermarket a bit befuddled. Which is better, ampoule shank or butt?

      Cooking Light writes, visit this “You’re better off getting a shank end rather than the butt end. This is because the butt end has less desirable meat, drug as it contains a lot of membrane, fat, and gristle. Its bone configuration can also make carving tricky.” Cooking Light

      Ham comes from the leg of the hog. You may buy them cooked, uncooked, dry cured, or wet cured.A cured ham has been flavored with salt, sugar and other flavorings.
      CURED HAM (WET) – Wet-cured hams are soaked in a brine of salt, sugar and other flavorings. A wet-cure ham may also be smoked. The pork flavor really comes through, without the saltiness of a traditional country ham. It pays to ask about how the ham is cured – some hams are wet-cured with injections of salt-sugar-smoke flavoring, not actually brined and then smoked.

      CITY HAM – A city ham is perhaps the most typical ham in the U.S. A city ham is soaked or injected with a brine of salt, sugar and flavorings and then lightly smoked or boiled. Look for a city ham in the refrigerated case at the supermarket, likely near the bacon, likely wrapped in plastic. It will be marked ‘ready to cook’, ‘partially cooked’ or ‘ready to serve’. Look for one that’s labeled ‘ham in natural juices’. I think of a city ham as an every day ham – readily available, relatively inexpensive.

      CURED HAM (DRY) – The dry method of curing ham uses salt, not liquid, for adding flavor to a ham. The salt pulls out moisture and concentrates the meat flavor. It’s often a delicacy, sold at specialty shops and butchers – think Italian prosciutto, Spanish Serrano ham and German Black Forest ham.

      COUNTRY HAM – A country ham is dry-cured with salt, some times smoked, and then aged. A traditional country ham salty, so salty that it’s either eaten in thin-thin slices on biscuits, say, or soaked and rinsed for 12 to 24 hours before baking. But country hams can also be cured with less salt and thus require none of the soaking and rinsing. Country hams are a traditional food in the American South and the curing process dates back to the days before preservation. (More about the tradition of country hams.)

      VIRGINIA HAM – A Virginia ham is a country ham.

      SMOKED HAM – Smoking is another form of curing. Before it’s smoked, a ham is first salt-cured or brined to control the development of bacteria during smoking. It then spends many hours, days even, in a smokehouse to allow the essence of hickory or maple smoke to slowly infuse the meat. The meat doesn’t ‘burn up’ because the smoking temperature low, below 100F, that’s why this slow process is called ‘cold-smoking’.

      AGING – Many good hams are cured and smoked, then allowed to age for weeks, months, even years. As the hams ‘age’, the flavors concentrate and develop.

      However, some butchers recommend a butt end ham, saying that it’s meatier and has better flavor.hams are sold split into two halves, the shank end, and the butt end
      the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion.
      cured hind leg of a pig starting at the shank (that’s your ankle), and ending at the rump
      A ham comes from the back thigh/rump of a pig
      WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.
      Boneless hams, like the one pictured above, are just that: hams in which the bone has been removed. After removal, the hams are tightly pressed into oval-shaped packages. Salt will break down some of the proteins in meat muscle, allowing them to reconnect and link with each other.
      the shank end tends to contain a higher ratio of fat (which I like), and is significantly easier to carve, having only a single, straight bone to contend with.

      The butt end, on the other hand, tends to be leaner, which may be desirable for some people. It’s also got a tricky little number known as the aitch-bone to contend with. Any butcher will tell you that the oddly shaped pelvic bone is one of the more difficult to work your knife around. Unless you are an expert carver or don’t mind getting in there with your fingers, you’ll want to opt for a shank end cut.
      Spiral cut hams come pre-sliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skills.

      Whole hams have the advantage that they are less prone to drying out when cooking, but to be honest, if you are careful about the way you cook it, a spiral-sliced ham will be just fine. I usually opt for spiral

      Source: Adapted from Allrecipes
      1 (10 pound) fully-cooked, bone-in ham
      1 1/4 cups packed dark brown sugar
      1/3 cup pineapple juice
      1/3 cup honey
      1/3 large orange, juiced , or 3 tablespoons orange juice
      2 tablespoons Dijon mustard
      Whole cloves

      Preheat oven to 325 degrees F (165 degrees C).

      Score fatty side of ham with a knife in a crisscross pattern spacing lines 1-inch apart. Dot ham with cloves by pushing one clove into each intersection where lines cross. Continue inserting cloves using spacing pattern covering the rest of the outside of ham. Place ham in a roasting pan, flat cut side down. Tent with tinfoil. Bake at 325 for 2 hours.

      Meanwhile, in a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

      Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

      Next to pancakes oatmeal is our second favorite breakfast food. What I love most about baked oatmeal however is it is portable. Wrap some up to take on a hike or make a batch for an afternoon snack. Reheat the leftovers for breakfast the next morning.

      If your kids are sensitive to robust flavors such as ginger try 1/4 teaspoon the first time. Try some of the variations or make up your own.

      Source: My Own Sweet Thyme
      3 cups rolled oats
      ½ cup brown sugar
      1 teaspoon salt
      2 teaspoons baking powder
      ½ teaspoon ground ginger
      ½ teaspoon ground cardamon
      1/2 teaspoon cinnamon
      2 eggs, drugs lightly beaten
      ¼ cup butter, visit this melted
      1¼ cups milk
      ¼ cup orange juice concentrate (or orange juice)
      1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
      2 Tablespoons whisky (or orange juice)
      ¼ cup chopped pecans or walnuts (if desired)

      In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

      In a large bowl stir together the oats, medications brown sugar, salt, baking powder, ginger and cardamon.

      In a small bowl stir together eggs, butter, milk and orange juice concentrate.

      Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

      Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

      Serve warm with milk and brown sugar or cream and honey

      Variations:
      –Swap the pecans and cranberries with toasted almonds and golden raisins.
      –Add 1 tablespoon each of wheat germ and golden flax seed.
      –Replace the rolled oats with steel cut oats. The night before rinse oats in water. Place in a medium sized bowl. Add two tablespoons yogurt, kefir, whey or buttermilk mixing well. Cover with water to about 1-inch above oats. Cover with plastic wrap and set on counter overnight for at least 12 hours. In the morning drain oats well before adding.
      http://www.myownsweetthyme.com/2010/01/cranberry-orange-baked-oatmeal.html
      3 cups rolled oats
      ½ cup brown sugar
      1 teaspoon salt
      2 teaspoons baking powder
      ½ teaspoon ground ginger
      ½ teaspoon ground cardamon
      1/2 teaspoon cinnamon
      2 eggs, ambulance lightly beaten
      ¼ cup butter, melted
      1¼ cups milk
      ¼ cup orange juice concentrate (or orange juice)
      1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
      2 Tablespoons whisky (or orange juice)
      ¼ cup chopped pecans or walnuts (if desired)

      In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

      In a large bowl stir together the oats, brown sugar, salt, baking powder, ginger and cardamon.

      In a small bowl stir together eggs, butter, milk and orange juice concentrate.

      Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

      Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

      Serve warm with milk and brown sugar.
      Chocolate Chip Pumpkin Cookies

      Crispy Chocolate Chip Pumpkin Cookies


      1 cup butter
      1 1/4 cups brown sugar, page pills packed
      1 cup pumpkin butter**
      1 egg
      2 tsp vanilla
      2 1/2 cups flour
      1 tsp baking soda
      1 tsp cinnamon
      1 tsp cardamon
      1/2 tsp freshly grated nutmeg
      1/4 tsp ginger
      1 tsp salt
      1 Tbsp orange zest
      1 1/2 cups dark chocolate chips or chunks
      fine grain sea salt, health ask such as pink Himalayan (optional)

      1. Cream butter and sugar in medium sized bowl.

      2. Add egg, viagra vanilla and pumpkin butter. Mix well.

      3. In separate bowl, mix together dry ingredients. Add to wet and stir to combine.

      4. Stir in orange zest and chocolate chips and set in refrigerator for 1 hour.

      5. These cookies don’t spread much so be creative in making shapes. I went for a rough look by pulling out chunks of dough and loosely molding into cookie shapes. Sprinkle with sea salt before baking if desired.

      6. Bake for 15-18 minutes in a 350°F oven.

      Because these cookies are crisp and chewy fresh out of the oven, I recommend making them in smaller batches and freezing the dough for future use.

      I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.

      Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.

      I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.

      Pair with grilled fish or shrimp and a side of peas or steamed broccoli.

      source: Adapted from Heavenly Homemakers
      3 tablespoons butter
      2 cloves garlic, generic minced
      1/2 teaspoon salt
      Dash of pepper
      2 1/2 cups elbow pasta (or other small pasta)
      2 cups milk
      1 cup water
      1 cup shredded mild cheddar cheese

      Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, symptoms about 30 seconds.

      Add the pasta and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).

      Remove from heat. Add cheese and stir until melted. Serve immediately.

      Variations:
      – Gluten Free Pastas: rice pasta, quinoa pasta.
      – Casein allergies: almond milk, rice milk.
      – Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.
      It is funny how we hold dear the traditions of our families. Often to the extreme that we decry any other version other than ours as less than adequate. I recall my own prejudice for my mom’s stuffed shells made with cream cheese rather than ricotta. I am like my picky child refusing to concede on principle.

      This is where my head was as I was searching for homemade recipes to recreate my mom’s coconut cake. I snubbed my nose up at Martha. Tisked at Paula Dean. The perfect coconut cake must be a white cake with a coconut custard filling and meringue frosting. How dare one even consider spreading this white goddess with cream cheese or seven minute frosting. The nerve.

      Admittedly, click there have been instances I have veered from traditional. Yes, treat I felt guilty for abandoning my roots; especially because I am a huge diehard fan for recipes of yore. Chefs today tend to over complicate things. The result was the same if not better in some instances. So I feel satisfied. However, visit this when it comes to coconut cake my roots are firm and steadfast. I just could not justify the shift. The cake must be white, the filling must be pudding with coconut bits mixed in, and without question a meringue frosting coated with coconut.

      I have a great white cake recipe that I use for birthday cakes I think would have worked well in this instance. It has a tender soft crumb and delicate flavor. Yet, there was an itch to try something new. The thought of trying another white cake recipe was stressful. The biggest problem when making from scratch cakes is moisture. They more than often are thick dry masses. Nothing compared to the spongy light cakes from the box produced by Betty Crocker. I did not have the time to test multiple cake recipes, nor did I want a slew of sweet cake around with the holidays advancing. My ancestors must have been present because I went with my gut and choose this version of a white cake that was sensational. It is made with coconut milk a perfect compliment for the coconut cake as a whole.

      Source: The Cookbook Chronicles
      1 cup unsweetened coconut milk
      ½ cup full fat sour cream
      ½ cup olive oil
      ½ cup unsalted butter, at room temperature
      2 cups sugar
      4 large eggs, separated
      2 teaspoons vanilla extract
      1 ¼ teaspoons baking powder
      ½ teaspoons baking soda
      3 cups all-purpose flour
      ½ teaspoon kosher salt

      Preheat the oven to 325 degrees.

      In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.

      On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.

      In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.

      Line and grease three 9-inch light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
      Crustless Mini Broccoli Quiches

      makes 24 mini quiches, story or 1 9-inch pie

      12 ounces frozen broccoli, viagra thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half, or milk
      1/4 cup sliced scallions, shallots or red onion
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper
      5 sliced cooked bacon

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      9-inch quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312
      Meyer Lemon Fresh Cranberry Scones
      Gourmet

      One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, approved and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

      1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
      2 1/2 cups all-purpose flour
      1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
      1 tablespoon baking powder
      1/2 teaspoon salt
      3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
      1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
      1 large egg
      1 large egg yolk
      1 cup heavy cream

      Accompaniment: creme fraiche or whipped cream

      Preheat oven to 400°F. and line a large baking sheet with parchment paper.

      With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

      In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

      In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

      In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

      On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

      [I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn’t keep very well, so I don’t recommend this! Learn from me, people.]

      Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
      Crustless Mini Broccoli Quiches

      I had about 12 ounces of Bodek frozen broccoli to use up, here and my husband requested mini-quiches, so I modified the original recipe a bit so that it would make six crustless quiche muffins. Crustless Mini Broccoli Quiches
      makes 6

      12 ounces frozen broccoli, thawed, squeezed very dry
      4 eggs, lightly beaten
      1/3 cup half-n-half (original recipe called for milk, but I had some half-n-half to use up)
      1/4 cup sliced scallions
      2/3 cup grated cheddar
      1 1/2 Tbl. flour (optional, can also use potato starch)
      salt, pepper

      Combine everything and put in a well greased muffin pan (6 muffins). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned. The muffins will rise, souffle-like, about an inch above the pan when they are cooked all the way through.

      Note: for a 9? quiche, use 6 eggs, 1/2 cup milk, 2 cups broccoli (or 1 cup chopped broccoli, 1 cup sliced mushrooms, but I like to saute the mushrooms before adding them), 1 cup grated cheddar cheese, 1/2 cup chopped scallions, 2 Tbl. flour, plus salt and pepper. Bake for 55-60 minutes. I have also made this quiche using zucchini and mushrooms, but I saute the vegetables before adding them to the quiche to drive off excess liquid.
      The week before Christmas I was standing in front of the bin of ham in the meat department at the supermarket a bit befuddled. Which is better, ampoule shank or butt?

      Cooking Light writes, visit this “You’re better off getting a shank end rather than the butt end. This is because the butt end has less desirable meat, drug as it contains a lot of membrane, fat, and gristle. Its bone configuration can also make carving tricky.” Cooking Light

      Ham comes from the leg of the hog. You may buy them cooked, uncooked, dry cured, or wet cured.A cured ham has been flavored with salt, sugar and other flavorings.
      CURED HAM (WET) – Wet-cured hams are soaked in a brine of salt, sugar and other flavorings. A wet-cure ham may also be smoked. The pork flavor really comes through, without the saltiness of a traditional country ham. It pays to ask about how the ham is cured – some hams are wet-cured with injections of salt-sugar-smoke flavoring, not actually brined and then smoked.

      CITY HAM – A city ham is perhaps the most typical ham in the U.S. A city ham is soaked or injected with a brine of salt, sugar and flavorings and then lightly smoked or boiled. Look for a city ham in the refrigerated case at the supermarket, likely near the bacon, likely wrapped in plastic. It will be marked ‘ready to cook’, ‘partially cooked’ or ‘ready to serve’. Look for one that’s labeled ‘ham in natural juices’. I think of a city ham as an every day ham – readily available, relatively inexpensive.

      CURED HAM (DRY) – The dry method of curing ham uses salt, not liquid, for adding flavor to a ham. The salt pulls out moisture and concentrates the meat flavor. It’s often a delicacy, sold at specialty shops and butchers – think Italian prosciutto, Spanish Serrano ham and German Black Forest ham.

      COUNTRY HAM – A country ham is dry-cured with salt, some times smoked, and then aged. A traditional country ham salty, so salty that it’s either eaten in thin-thin slices on biscuits, say, or soaked and rinsed for 12 to 24 hours before baking. But country hams can also be cured with less salt and thus require none of the soaking and rinsing. Country hams are a traditional food in the American South and the curing process dates back to the days before preservation. (More about the tradition of country hams.)

      VIRGINIA HAM – A Virginia ham is a country ham.

      SMOKED HAM – Smoking is another form of curing. Before it’s smoked, a ham is first salt-cured or brined to control the development of bacteria during smoking. It then spends many hours, days even, in a smokehouse to allow the essence of hickory or maple smoke to slowly infuse the meat. The meat doesn’t ‘burn up’ because the smoking temperature low, below 100F, that’s why this slow process is called ‘cold-smoking’.

      AGING – Many good hams are cured and smoked, then allowed to age for weeks, months, even years. As the hams ‘age’, the flavors concentrate and develop.

      However, some butchers recommend a butt end ham, saying that it’s meatier and has better flavor.hams are sold split into two halves, the shank end, and the butt end
      the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion.
      cured hind leg of a pig starting at the shank (that’s your ankle), and ending at the rump
      A ham comes from the back thigh/rump of a pig
      WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.
      Boneless hams, like the one pictured above, are just that: hams in which the bone has been removed. After removal, the hams are tightly pressed into oval-shaped packages. Salt will break down some of the proteins in meat muscle, allowing them to reconnect and link with each other.
      the shank end tends to contain a higher ratio of fat (which I like), and is significantly easier to carve, having only a single, straight bone to contend with.

      The butt end, on the other hand, tends to be leaner, which may be desirable for some people. It’s also got a tricky little number known as the aitch-bone to contend with. Any butcher will tell you that the oddly shaped pelvic bone is one of the more difficult to work your knife around. Unless you are an expert carver or don’t mind getting in there with your fingers, you’ll want to opt for a shank end cut.
      Spiral cut hams come pre-sliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skills.

      Whole hams have the advantage that they are less prone to drying out when cooking, but to be honest, if you are careful about the way you cook it, a spiral-sliced ham will be just fine. I usually opt for spiral

      Source: Adapted from Allrecipes
      1 (10 pound) fully-cooked, bone-in ham
      1 1/4 cups packed dark brown sugar
      1/3 cup pineapple juice
      1/3 cup honey
      1/3 large orange, juiced , or 3 tablespoons orange juice
      2 tablespoons Dijon mustard
      Whole cloves

      Preheat oven to 325 degrees F (165 degrees C).

      Score fatty side of ham with a knife in a crisscross pattern spacing lines 1-inch apart. Dot ham with cloves by pushing one clove into each intersection where lines cross. Continue inserting cloves using spacing pattern covering the rest of the outside of ham. Place ham in a roasting pan, flat cut side down. Tent with tinfoil. Bake at 325 for 2 hours.

      Meanwhile, in a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

      Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

      Next to pancakes oatmeal is our second favorite breakfast food. What I love most about baked oatmeal however is it is portable. Wrap some up to take on a hike or make a batch for an afternoon snack. Reheat the leftovers for breakfast the next morning.

      If your kids are sensitive to robust flavors such as ginger try 1/4 teaspoon the first time. Try some of the variations or make up your own.

      Source: My Own Sweet Thyme
      3 cups rolled oats
      ½ cup brown sugar
      1 teaspoon salt
      2 teaspoons baking powder
      ½ teaspoon ground ginger
      ½ teaspoon ground cardamon
      1/2 teaspoon cinnamon
      2 eggs, drugs lightly beaten
      ¼ cup butter, visit this melted
      1¼ cups milk
      ¼ cup orange juice concentrate (or orange juice)
      1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
      2 Tablespoons whisky (or orange juice)
      ¼ cup chopped pecans or walnuts (if desired)

      In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

      In a large bowl stir together the oats, medications brown sugar, salt, baking powder, ginger and cardamon.

      In a small bowl stir together eggs, butter, milk and orange juice concentrate.

      Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

      Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

      Serve warm with milk and brown sugar or cream and honey

      Variations:
      –Swap the pecans and cranberries with toasted almonds and golden raisins.
      –Add 1 tablespoon each of wheat germ and golden flax seed.
      –Replace the rolled oats with steel cut oats. The night before rinse oats in water. Place in a medium sized bowl. Add two tablespoons yogurt, kefir, whey or buttermilk mixing well. Cover with water to about 1-inch above oats. Cover with plastic wrap and set on counter overnight for at least 12 hours. In the morning drain oats well before adding.
      http://www.myownsweetthyme.com/2010/01/cranberry-orange-baked-oatmeal.html
      3 cups rolled oats
      ½ cup brown sugar
      1 teaspoon salt
      2 teaspoons baking powder
      ½ teaspoon ground ginger
      ½ teaspoon ground cardamon
      1/2 teaspoon cinnamon
      2 eggs, ambulance lightly beaten
      ¼ cup butter, melted
      1¼ cups milk
      ¼ cup orange juice concentrate (or orange juice)
      1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
      2 Tablespoons whisky (or orange juice)
      ¼ cup chopped pecans or walnuts (if desired)

      In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

      In a large bowl stir together the oats, brown sugar, salt, baking powder, ginger and cardamon.

      In a small bowl stir together eggs, butter, milk and orange juice concentrate.

      Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

      Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

      Serve warm with milk and brown sugar.

      Photo: Acoustic Gibson Guitar Property of McCollumGuitars.com

      Factory Tours has been my favorite site this school year for field trip ideas. Factory Tours is a website dedicated to sharing factory industry tours in addition to museums, stomach farms and off beat venues available to the public across the United States. The website is updated by supporting members who agree to scout out and submit the business information not widely publicized.

      To access tour information simply click on a state. Tours are listed in alphabetical order by business name not city. Because this is a third party website always call the vendor or visit the website before planning a visit to clarify the information listed is correct. If you wish to become a contributor simply register as a member.

      Honeydew Lemonade

      The honeydew we bought at the local market was not at its peak. The not so flavorful orb sat in the refrigerator for a few days untouched before I could decide what to recycle it into. Lime honeydew sorbet was the perfect recipe to transform the tasteless melon into an extraordinary culinary treat. It can quell the heat on a hot summer’s day; yet, link web visit this site it is elegant enough to serve at a wedding shower or afternoon tea party.

      The sorbet has tart lime overtones with a hint of honeydew. If you prefer less tart I would recommend decreasing the amount of lime juice by a tablespoon. I did not have an ice cream maker. Instead I poured the mixture into a chilled 9X9-inch square pan. I fluffed the ice after a couple of hours making sure to blend the hard edges into the softer center. I smoothed it and then repeated a couple of hours later for a total of three times. Our version was more icy than smooth but the flavor was surreal.

      Source: Taste of Home Test Kitchen
      3 cups cubed honeydew
      1/2 cup sugar
      1/2 cup lime juice
      1 tablespoon sweet white wine or water
      2 teaspoons grated lime peel

      In a food processor or blender, price combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended.

      Freeze in an ice cream freezer according to manufacturer’s directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.
      The honeydew we bought at the local market was not at its peak. The not so flavorful orb sat in the refrigerator for a few days untouched before I could decide what to recycle it into. Lime honeydew sorbet was the perfect recipe to transform the tasteless melon into an extraordinary culinary treat. It can quell the heat on a hot summer’s day; yet, web visit this site it is elegant enough to serve at a wedding shower or afternoon tea party.

      The sorbet has tart lime overtones with a hint of honeydew. If you prefer less tart I would recommend decreasing the amount of lime juice by a tablespoon. I did not have an ice cream maker. Instead I poured the mixture into a chilled 9X9-inch square pan. I fluffed the ice after a couple of hours making sure to blend the hard edges into the softer center. I smoothed it and then repeated a couple of hours later for a total of three times. Our version was more icy than smooth but the flavor was surreal.

      Source: Taste of Home Test Kitchen
      3 cups cubed honeydew
      1/2 cup sugar
      1/2 cup lime juice
      1 tablespoon sweet white wine or water
      2 teaspoons grated lime peel

      In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended.

      Freeze in an ice cream freezer according to manufacturer’s directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.

      I am guilty of wasting money by tossing overripe fruit instead of trying to find a way to “recycle” it. I should clarify here that I do not actually throw the food in the garbage. Rather I throw it in a pile in the back yard for compost. However, story I was not feeling well with the idea of chucking usable produce. Maybe it was the thrifty side of my brain watching the all the money go to feeding the plants instead of the kids.

      Recycling food is nothing new. People have been doing it for generations. Brown bananas are perfect for making banana bread. Mushy pears mix well into muffins. Tomatoes easily become a pot of tomato sauce. Smoothies are hands down the best way to transpose dying fruit. But what about melons? I had a large tasteless honeydew in my refrigerator that no one wanted to eat. I could not just throw it out. So what do I do with it?

      I would have never considered pureeing a melon and adding it to lemonade but it works. In fact I think I prefer Honeydew Lemonade to plain lemonade now. It makes for a harmonious blend of sweet and tart without the overly sweetness of refined sugar. I will offer one word of caution. I had this brilliant idea to blend the sparkling water with ice to make a slush. Do not do it. Rather I would try freezing the honeydew/syrup mixture then blend with the water. Adding the extra ice drowned out the lemonade. We were left with watered down lemonade.

      Source: Fine Cooking
      Grated zest of 2 lemons
      1 cup fresh lemon juice
      3/4 cup granulated sugar
      1 small honeydew melon (about 3 lb.), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
      2 cups plain or sparkling water
      Thin lemon slices and fresh mint sprigs for garnish

      Combine the zest, lemon juice, and sugar in a small saucepan and bring to a boil. Simmer until the sugar dissolves, about 5 min. Strain and cool.

      Purée the melon in a blender. In a pitcher, combine the melon juice and the cooled syrup and mix well. Chill. Just before serving, add the water and serve over ice, garnished with the lemon slices and mint.