tag:blogger.com,1999:blog-81452751442136976632024-03-28T03:29:36.958-04:00Pursuing Domestic Goddess-nessCatherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.comBlogger361125tag:blogger.com,1999:blog-8145275144213697663.post-31422877992287802312015-04-28T14:42:00.002-04:002015-04-28T14:49:16.799-04:00What's Baking? April: GarlicThis month's What's Baking theme is garlic! Check out the round up, posted by Nicole at <a href="http://www.seven-ate-nine.com/">Seven Ate Nine</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR_o7k9IJB8KDMCTyt0dss-_Xq4KlYjAyT882OGi2zzwoT2eFs7ZXe2dw3hsjh5xVRgWNo50mu1Tk2yzWL3EHRKDw_atOAoF_RWDxu4thiIo07vXqyZf06wMknZ6O0qgjVco8LP-ypiAU/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR_o7k9IJB8KDMCTyt0dss-_Xq4KlYjAyT882OGi2zzwoT2eFs7ZXe2dw3hsjh5xVRgWNo50mu1Tk2yzWL3EHRKDw_atOAoF_RWDxu4thiIo07vXqyZf06wMknZ6O0qgjVco8LP-ypiAU/s1600/whatsBaking.JPG" /></a></div>
<br />
I had trouble deciding what to make! I didn't want to make garlic bread or garlic rolls or anything with yeast, I just wasn't in the mood, and I wanted to do something different. I couldn't think of anything! Then it was Sunday, and I wanted to make a big dinner Sunday so we could have leftovers for a couple days after, and pork roasts were on sale. I got a couple 2lb pork roasts, and search for some garlicky inspiration. Success!<br />
<br />
However, the garlic-rubbed pork I made is really more roasted than baked, so I worried it wasn't quite right... so I made garlicky baked onion rings, which, despite being our very favorite side, I don't think I've ever blogged that recipe!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbz8Ke0417sicgCBI-fmWs4pGdVpcyB4ozw9XXCx4MBwVFvY7Uk_Qi24Ak9ylx_5tDlDoKa4Mrseh7HXgGgZigflB559L30jk-oYXds-t3r8eenML-anITYFc63ABd4Utz3KIVYZji_dA/s640/blogger-image-1110642320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbz8Ke0417sicgCBI-fmWs4pGdVpcyB4ozw9XXCx4MBwVFvY7Uk_Qi24Ak9ylx_5tDlDoKa4Mrseh7HXgGgZigflB559L30jk-oYXds-t3r8eenML-anITYFc63ABd4Utz3KIVYZji_dA/s640/blogger-image-1110642320.jpg" /></a></div>
<br />
Garlic-rubbed Pork Roast<br />
recipe from <a href="http://www.epicurious.com/recipes/food/views/roast-pork-loin-with-garlic-and-rosemary-101684">Epicurious</a><br />
<br />
5 cloves of garlic, pressed<br />
2t dried rosemary (or 4t fresh rosemary), minced/crushed<br />
1t salt<br />
1/2t freshly ground pepper<br />
a 2lb pork roast<br />
<br />
Press the garlic and mix with the rosemary, salt and pepper. Rub all over a pork roast. Place fat-side down in a roasting pan and bake at 400F for 30 minutes, then remove from oven, flip over, and bake until the internal temp reaches 150F (30 more minutes for me and my 1.90lb pork roast). Remove from oven and let rest 10 minutes, then pour juices in the pan over the pork, slice and serve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCTJxiocp8vhG2U2Ap_adGtiCfeg8FOUkpJXf71E776RBLyDSpPlJRZgej5PjkPJJT0O5rrGOAGAy5AAyv83S1YfH-B3QI8iQD7Mh_2UI7mQfjlVN1-cWlnfdqUx_qmWRqZ681prsl1DX/s640/blogger-image-1651005215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCTJxiocp8vhG2U2Ap_adGtiCfeg8FOUkpJXf71E776RBLyDSpPlJRZgej5PjkPJJT0O5rrGOAGAy5AAyv83S1YfH-B3QI8iQD7Mh_2UI7mQfjlVN1-cWlnfdqUx_qmWRqZ681prsl1DX/s640/blogger-image-1651005215.jpg" /></a></div>
<br />
This is so incredibly easy, but so flavorful! It's not too garlicky, and the rosemary and garlic is a great combination.<br />
<br />
Garlicky Baked Onion Rings<br />
<br />
3 Vidalia onions, cut in thick rings<br />
<br />
The flour mixture:<br />
2c flour<br />
1t salt<br />
1t Penzey's Granulated Roasted Garlic<br />
1t Penzey's Northwoods Seasoning (or other tasty seasoning, Old Bay would be yummy)<br />
<br />
The wet mixture:<br />
1/2 cup milk<br />
2 eggs, beaten<br />
<br />
The breading mixture:<br />
2c panko breadcrumbs<br />
2T olive oil<br />
1/2t granulated roasted garlic<br />
1/2t Northwoods seasoning<br />
<br />
Cut the onions in thick rings (I do 3-4 slices across the onion) and separate into individual rings. Mix the ingredients of the flour mixture in a ziptop bag, and throw the onion slices in, toss around to coat them.<br />
<br />
Have a bowl of the wet mixture, and another bowl of the breading mixture. Take an onion ring from the flour bag, coat it in the wet mixture, let the excess egg/milk drip off and then coat in the breading mixture. Place on a parchment-lined cookie sheet, and repeat for all the onion slices. (This is incredibly tedious). Bake at 400F for 20-25 minutes.<br />
<br />
Serve hot/warm, either just as onion rings, or with ketchup, BBQ sauce, honey mustard, etc to dip in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsHIcKES5HA5H_ojGWLE_GPzBqmiGEmSA723LKGHf7daTY_HdTw-udiHS-6smuGuSHPv7-lORGoG_lx2PdELbIh8fc4xPadi80bcwj0Kq2pq8BJxapsiBAy4tvENebZIJOG_xZkERuOC3/s640/blogger-image--1200715126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsHIcKES5HA5H_ojGWLE_GPzBqmiGEmSA723LKGHf7daTY_HdTw-udiHS-6smuGuSHPv7-lORGoG_lx2PdELbIh8fc4xPadi80bcwj0Kq2pq8BJxapsiBAy4tvENebZIJOG_xZkERuOC3/s640/blogger-image--1200715126.jpg" /></a></div>
This should serve 4. We eat 2 onions's worth of onion rings for just the 2 of us, so it's kind of hard to say! This is Clint's favoritest side dish.<br />
<br />
And then.... I'd left the roasted garlic jar on the counter, kind of where the cinnamon sugar jar lives.... so this morning, while juggling making breakfast and entertaining a toddler, I went to put cinnamon sugar on my toast, only I made a serious error. :-/ It wasn't horrible, but definitely very weird on raisin bread! And garlic and coffee isn't the best combination ever.<br />
<div class="separator" style="clear: both;">
</div>
<br />
<br />
<div class="separator" style="clear: both;">
</div>
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwUMgBYOHF1iLVoWKLsrM9EQzOVHBsCNN78PekWsn_tQ2FM2kLaqpc8QbgNW4E6EifMviMv3Q4FIXHotY8K5ZZVizkByzbaTMBtWhs5b3a8MCOnFES9wBlH5JmhhabKABOvfSxT7PZSNC/s640/blogger-image--78220075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwUMgBYOHF1iLVoWKLsrM9EQzOVHBsCNN78PekWsn_tQ2FM2kLaqpc8QbgNW4E6EifMviMv3Q4FIXHotY8K5ZZVizkByzbaTMBtWhs5b3a8MCOnFES9wBlH5JmhhabKABOvfSxT7PZSNC/s640/blogger-image--78220075.jpg" /></a></div>
<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-21351853637341580842015-02-25T10:27:00.001-05:002015-02-25T10:32:02.200-05:00What's Baking? February: BreadThis month's What's Baking? theme is bread! Heather of <a href="http://www.hezzi-dsbooksandcooks.com/">Hezzi D's Books and Cooks</a> will have the round up, check out what everyone made!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVEXsHy8IpF5qLE2PWWtRgdSKuj-MOfqNGis-RrP44fuvm7qQ6g7bxNnORSAx1eLG4X0SujopWuRUi6PzO3sdo9_YEeg77bippiA1BeqPCzIaBGYsJyDjxW8wcggpw9bTQLV9OtC11Dn9/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVEXsHy8IpF5qLE2PWWtRgdSKuj-MOfqNGis-RrP44fuvm7qQ6g7bxNnORSAx1eLG4X0SujopWuRUi6PzO3sdo9_YEeg77bippiA1BeqPCzIaBGYsJyDjxW8wcggpw9bTQLV9OtC11Dn9/s1600/whatsBaking.JPG" /></a></div>
I always try to choose a new, challenging recipe for What's Baking?. I like to learn new things! But this month, finding time to bake a loaf of bread was challenge enough. I decided on a recipe that I love and haven't made in a while, and one that I wanted to share with others. So hopefully I can inspire someone to challenge themselves with this recipe! (don't worry, it's pretty straightforward!) I also chose this recipe because my grandma loves it, so I made it to send to her (fortunately, it makes 2 loaves so one for her, one for me!).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfqOvZ-MtHIISkuMdjX6zt3ZMpw9pDkUdhplPYn7OVwkwvnG7_UsStrIMwlzyzjj__UfpWI1WMuSiyeZxLjbt-4Gv8wXuLtjWWwQWExBL7XLvs9Ftq6m-0eG8oCiqs3w7jE0mDdQyryNN/s640/blogger-image--289014326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfqOvZ-MtHIISkuMdjX6zt3ZMpw9pDkUdhplPYn7OVwkwvnG7_UsStrIMwlzyzjj__UfpWI1WMuSiyeZxLjbt-4Gv8wXuLtjWWwQWExBL7XLvs9Ftq6m-0eG8oCiqs3w7jE0mDdQyryNN/s640/blogger-image--289014326.jpg" /></a></div>
<br />
Cardamom Braid<br />
makes 2 loaves<br />
recipe from the <a href="http://www.amazon.com/Arthur-Flour-200th-Anniversary-Cookbook/dp/0881502472/ref=sr_1_4?s=books&ie=UTF8&qid=1424877320&sr=1-4&keywords=king+arthur+flour">King Arthur Flour 200th Anniversary Cookbook</a><br />
<br />
4.5-5 cups all purpose flour<br />
1 cup milk, warm<br />
1T active dry yeast<br />
1/2 cup sugar<br />
2 eggs, lightly beaten<br />
1t ground cardamom<br />
1t salt<br />
6T softened butter<br />
<br />
In your mixing bowl, combine the warm milk, yeast and 1 cup of flour. Whisk together and let the yeast wake up for about 20 minutes. Add the sugar, eggs, cardamom, salt and butter, Stir til mostly combined. Add in the remaining flour, 1 cup at a time, until the dough holds together but is still a little sticky. Knead for 10-15 minutes, then place in a loosely covered bowl and let rise for about 2 hours, til doubled.<br />
<br />
After the dough has risen, punch it down and divide in half. Divide each half in thirds, and roll out the dough into long snakes. Braid 3 together: smoosh the ends of the snakes together and then braid them, smooshing the ends together when you finish. Repeat for the 2nd set of 3 to make 2 braided loaves. Cover the two loaves with a clean dish towel and let rise for 30-45 minutes. Set the oven to 350F and let the bread continue to rise as the oven heats. Brush with an egg or milk wash, sprinkle with sanding or pearl sugar (optional) and bake for 30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWqpqSjUGKvJK6m4PMVigbhQZe1ER_dBfI-tArwIfxFrHaGppldaNl_jrzxSrsYtkCYyE4LKkHtqa_Orw8KwPxuQ1a0XGd8ipa-rqNAL77w1Jmsq7889Bt-4kUd6f6Z0iq9nbSdHhyphenhyphenneV/s640/blogger-image--986817416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWqpqSjUGKvJK6m4PMVigbhQZe1ER_dBfI-tArwIfxFrHaGppldaNl_jrzxSrsYtkCYyE4LKkHtqa_Orw8KwPxuQ1a0XGd8ipa-rqNAL77w1Jmsq7889Bt-4kUd6f6Z0iq9nbSdHhyphenhyphenneV/s640/blogger-image--986817416.jpg" /></a></div>
<br />
That's it! This bread is delicious, it has a nice light texture and is just sweet enough. It's my favorite for toast in the morning!<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-47825256433576209242015-01-04T00:54:00.002-05:002015-01-05T14:55:57.503-05:00What's Baking? Gingerbread Round-up!I was the host for this month's What's Baking? Challenge! I chose gingerbread, for a somewhat selfish reason: our little gingerbread man celebrated his birthday in December and I wanted some gingerbread inspiration for his gingerbread birthday party! I got so many delicious submissions to inspire me that I'll probably be baking gingerbread until his 2nd birthday.<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o7MHXdR1VWmniTr7CbJWjPrihdTljh4WnB0dAn4yfKcCGPfftsNwrtAGy1DhMfGQonHanISt3oPAmOqVqpEZl_2vwrfFF0Fm-1ziFi8GRmiWyzwhyO95hQLHkNK_sEtF9tLCWGK0B-LZ/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o7MHXdR1VWmniTr7CbJWjPrihdTljh4WnB0dAn4yfKcCGPfftsNwrtAGy1DhMfGQonHanISt3oPAmOqVqpEZl_2vwrfFF0Fm-1ziFi8GRmiWyzwhyO95hQLHkNK_sEtF9tLCWGK0B-LZ/s1600/whatsBaking.JPG"></a></div>
<br>
Jaida from <a href="http://sweetsbeginning.blogspot.com/2014/12/whats-baking-mini-gingerbread-muffins.html">Sweet Beginnings</a> made gingerbread muffins with lemon glaze. I love this way to add gingerbread to my favorite meal of the day, breakfast!<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Rdk0tWx4mzt444RXAY0tGm3hkgjJxFqJP42Nhz26cS1jM_6CaYVSA8VoUIo4S4AYpXX-8lM0yWaefizd_Ri6jshUqLoFD6AACeSrQp_L1fVi8Ssg98mLe03pVfFezYUjBMt0a4wU-qnw/s1600/jaida.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Rdk0tWx4mzt444RXAY0tGm3hkgjJxFqJP42Nhz26cS1jM_6CaYVSA8VoUIo4S4AYpXX-8lM0yWaefizd_Ri6jshUqLoFD6AACeSrQp_L1fVi8Ssg98mLe03pVfFezYUjBMt0a4wU-qnw/s1600/jaida.jpg" height="240" width="320"></a></div>
<br>
<br>
Liz from <a href="http://www.books-n-cooks.com/2014/12/12/gingerbread-cookies/">Books N Cooks</a> made these pretty soft gingerbread cookies. They look like something from a bakery!<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT_QyQ9xMK4JmAlwMJYvxt8zsxuIyZ8pjcABF4Iiqhg3-JT2JK-GtMYfcxrHlh5zncG8VMjo8TcJFX0PWUbgqaX1kqpzNugCttk-iDdCzzxVd0QB5fnRy8Oqj6KY6iTRrcNbL-sV0tt3m/s1600/Liz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT_QyQ9xMK4JmAlwMJYvxt8zsxuIyZ8pjcABF4Iiqhg3-JT2JK-GtMYfcxrHlh5zncG8VMjo8TcJFX0PWUbgqaX1kqpzNugCttk-iDdCzzxVd0QB5fnRy8Oqj6KY6iTRrcNbL-sV0tt3m/s1600/Liz.jpg" height="320" width="260"></a></div>
Jenni from <a href="http://doughseedough.net/2014/12/18/overnight-apple-gingerbread-cinnamon-rolls/">Dough See Dough</a> made these decadent apple cinnamon gingerbread rolls. They're overnight cinnamon rolls, the best kind! The next wintry weekend we have, I'm making these to enjoy for breakfast.<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu_pmGgFCPgWw0pnm3GcVBuFEwkW_jxj5O75edn1Zu_vqzf1JyR7-lwoDFThieHv2FzD_wQLzUzPesg-mcORez0N6XnR2LfWwsOB7KcDp2-WuYZIAuFgYKjW0vxfQqjBHkJtbm362rVsP/s1600/jenni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu_pmGgFCPgWw0pnm3GcVBuFEwkW_jxj5O75edn1Zu_vqzf1JyR7-lwoDFThieHv2FzD_wQLzUzPesg-mcORez0N6XnR2LfWwsOB7KcDp2-WuYZIAuFgYKjW0vxfQqjBHkJtbm362rVsP/s1600/jenni.jpg" height="213" width="320"></a></div>
Joanna from <a href="http://kosherkitchenblog.blogspot.com/2014/12/iced-soft-gingerbread-cookies.html">Kosher Kitchen</a> made iced gingerbread snowflake cookies for her cookie swap, and shares a clever idea for measuring sticky ingredients like molasses. Thanks for the tip!<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-_2HGQYcBKGV76YIkue0CGxBBjUpJgDUXI4oKIOsH9ku_xHV37NexYIQBR7gBY1980s85hW5g9FCtP1ZefqESm7O_vW2AHJYXcc2YomH6wn8s3GCYAdkLjikJm5VpEPM-mJhjhyXe32D/s1600/joanna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-_2HGQYcBKGV76YIkue0CGxBBjUpJgDUXI4oKIOsH9ku_xHV37NexYIQBR7gBY1980s85hW5g9FCtP1ZefqESm7O_vW2AHJYXcc2YomH6wn8s3GCYAdkLjikJm5VpEPM-mJhjhyXe32D/s1600/joanna.JPG" height="320" width="248"></a></div>
Nicole from <a href="http://cookiesonfriday.blogspot.com/2014/12/gingerbread-sandwich-cookies-with.html">Cookies on Friday</a> made gingerbread sandwich cookies. The filling includes marshmallow fluff, 'nuff said. I can't wait to try these for my next cookie occasion.<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoQD5zOY3kl7rG1cS3baMGu1F6nThBsPkLu5lGNpJfBiMoufn1rdCi8c58bMJ1qkPmxCPJVG4t7KEumFjqUsst94WNHhU_wriIp68oG9Z0q8Idu-CDKuqXg7y3imSvg01op4C4Qiyy11q/s1600/nicole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoQD5zOY3kl7rG1cS3baMGu1F6nThBsPkLu5lGNpJfBiMoufn1rdCi8c58bMJ1qkPmxCPJVG4t7KEumFjqUsst94WNHhU_wriIp68oG9Z0q8Idu-CDKuqXg7y3imSvg01op4C4Qiyy11q/s1600/nicole.JPG" height="243" width="320"></a></div>
Nicole from <a href="http://www.seven-ate-nine.com/foodie-blog/gingerbread-cookies">Seven Ate Nine</a> made classic cut-out gingerbread cookies. Nothing beats the original gingerbread cookie!<br>
<br>
Alison from <a href="http://sparksfromthekitchen.com/2014/12/29/gingerbread-cookies/">Sparks from the Kitchen</a> made classic cut-out gingerbread cookies, then invited everyone to decorate their own cookie as a party activity! I borrowed this idea for our gingerbread birthday party :)<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zng4NzIOLVFfWdz5PS6rp7ABdBoPTGkOq8w6H25A7kQnxiLQoG3PUG_FvCoGDIrKNLBeVPOGcSkBawF4iqE-4QSWKpvw-C_Hrfdym8I4JsqmFVIUOcY6D8-J4qgGmOrouVZ_Im8wDTHc/s1600/Alison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zng4NzIOLVFfWdz5PS6rp7ABdBoPTGkOq8w6H25A7kQnxiLQoG3PUG_FvCoGDIrKNLBeVPOGcSkBawF4iqE-4QSWKpvw-C_Hrfdym8I4JsqmFVIUOcY6D8-J4qgGmOrouVZ_Im8wDTHc/s1600/Alison.jpg" height="253" width="320"></a></div>
<br>
Jessie from <a href="http://thedinnerpages.wordpress.com/2014/12/24/gingerbread-blossom-cookies/">The Dinner Pages</a> made gingerbread blossom cookies. I've made these too, and I can tell you, they are delicious! Also, hers are much prettier than mine. She also mentions pistachio blossom cookies and I'm really intrigued by those! Once we get out of gingerbread season, of course.<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu-ox2_PFy8JI8ob4QEkh3LSkvXv44A7dX-gp6Np83AC-bHpvI7Uwlm0XuSo3rCkEftneV1A97AjGjQvOcgSQ-7hy1Hj8Ysq2_D7drQjVhyphenhyphenhtjTYq3mv5sSsezj0oPpnvlM0I_VYTayHy/s1600/jessie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu-ox2_PFy8JI8ob4QEkh3LSkvXv44A7dX-gp6Np83AC-bHpvI7Uwlm0XuSo3rCkEftneV1A97AjGjQvOcgSQ-7hy1Hj8Ysq2_D7drQjVhyphenhyphenhtjTYq3mv5sSsezj0oPpnvlM0I_VYTayHy/s1600/jessie.jpg" height="232" width="320"></a></div>
Eva of <a href="http://thedinnerpages.wordpress.com/2014/12/24/gingerbread-blossom-cookies/">Eva Bakes</a> made gingerbread cookie dough fudge. Oh my! I've never successfully made fudge (not that I've tried more than once, though) and I was recently thinking about trying again. Now I'm definitely going to try some fudge using this recipe.<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXx7-IiRjvPVUvkDkas2IEVT7pTHXjU7RKnkoRSSetNXKBBo0SIzu7pDLc8gF5KVhyphenhyphengBlS1PN7gKWb-sqvX7HOduzUIOVZ2PemVbJqnBkL0IrfFY8TzUzS2hZcIxYj8RfL3OjChiehLeMZ/s1600/gingerbread+fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXx7-IiRjvPVUvkDkas2IEVT7pTHXjU7RKnkoRSSetNXKBBo0SIzu7pDLc8gF5KVhyphenhyphengBlS1PN7gKWb-sqvX7HOduzUIOVZ2PemVbJqnBkL0IrfFY8TzUzS2hZcIxYj8RfL3OjChiehLeMZ/s1600/gingerbread+fudge.jpg" height="320" width="320"></a></div>
<br>
<br>
Nichole from <a href="http://www.cookaholicwife.com/2014/12/whats-baking-gingerbread-cookies.html">The Cookaholic Wife</a> made classic gingerbread snowflakes. She decorated them so prettily, with icing and sparkly sanding sugar. This is a great addition to a cookie plate!<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZgS0aid99UlBxYzRTrEXbSV-_ClnwgaucZ6an5ALrvz0c_4VXO-Nw_UmjUiiiz3hn9z7TR-naJX67C_tkGccW1YBowLm8sKl9x82crCRmbvR_KIxQ0-kmtCz6JZfDWq_DZEx675gZUj2/s1600/nichole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZgS0aid99UlBxYzRTrEXbSV-_ClnwgaucZ6an5ALrvz0c_4VXO-Nw_UmjUiiiz3hn9z7TR-naJX67C_tkGccW1YBowLm8sKl9x82crCRmbvR_KIxQ0-kmtCz6JZfDWq_DZEx675gZUj2/s1600/nichole.jpg" height="244" width="320"></a></div>
<br>
Ashley of <a href="http://cheesecurdinparadise.blogspot.com/2014/12/gingerbread-cake-with-bourbon-vanilla.html">Cheese Curd in Paradise</a> made a gingerbread cake with bourbon frosting. The other day I took a poll on facebook, about what frosting to use with gingerbread birthday cake, and several people suggested bourbon frosting! I never thought of that combination, so I definitely need to try this recipe!<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDyoywxfWOkN3pX5OcuKjVy0TQCZ3Y7arhdj9XRZBdlrw1KNekZgFIEX_SZB-YTsv66JN3zL6IUNF0-yl5w7As17l_CC3DHoWf5GeQug9-dTn0Sp3jFDmc6BRBJG7bMDqR1TNMbwEW4kS/s1600/ashley.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDyoywxfWOkN3pX5OcuKjVy0TQCZ3Y7arhdj9XRZBdlrw1KNekZgFIEX_SZB-YTsv66JN3zL6IUNF0-yl5w7As17l_CC3DHoWf5GeQug9-dTn0Sp3jFDmc6BRBJG7bMDqR1TNMbwEW4kS/s1600/ashley.JPG" height="216" width="320"></a></div>
<br>
And I made these <a href="http://wamozart12cooks.blogspot.com/2014/12/gingerbread-part-2-gingerbread-blondies.html">gingerbread blondies</a> that I love. They're so decadent, and a fun twist on the classic gingerbread flavors if you want something different for a cookie swap (which is why I made these).<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mKE38OxYTAm0EctG4hEx1PdG_BupAbLNNlMb7YLJLbppX_nxx-JXDjO7lEEUF3VYA-5vB5O0zddkAMWJ8rFXbba6t668YtOM3hv7Tl41Okn_vvpCeZiVpi89425QKD1DRNgUxzExsUmA/s640/blogger-image-1476148357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mKE38OxYTAm0EctG4hEx1PdG_BupAbLNNlMb7YLJLbppX_nxx-JXDjO7lEEUF3VYA-5vB5O0zddkAMWJ8rFXbba6t668YtOM3hv7Tl41Okn_vvpCeZiVpi89425QKD1DRNgUxzExsUmA/s640/blogger-image-1476148357.jpg"></a></div>
<br>
<br>
Thanks to all the bakers who participated! You all really helped me decide what to make for our gingerbread birthday party!<br>
<br>
<br>
<br>
<br>
<br>
<br>
<br>Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com4tag:blogger.com,1999:blog-8145275144213697663.post-16173115006322679232014-12-30T00:11:00.000-05:002015-01-04T00:56:21.186-05:00Gingerbread, part 2: Gingerbread BlondiesFor our next gingerbread recipe.... gingerbread blondies! I discovered this recipe last year, and it was the first baking I did after our little gingerbread man was born. The recipe is from the blog of one of my grad school classmates, and I can't even count how many times I've made this recipe in the past year- that's how good it is! I made one batch with milk chocolate chips instead of white chocolate, but I prefer white chocolate (I'd already started making them before noticing I had no white chocolate chips). I've also made them without molasses (complete accident) and although they were less flavorful, they were still good and the friends I shared them with enjoyed them thoroughly.<br />
<br />
Blondies are tasty little treats with the added benefit of being baked in a single baking dish, which is much easier than dropping spoonful after spoonful of dough on a cookie sheet. These blondies are also finished with a white chocolate glaze, which is a nice touch, but it can be skipped if you're in a hurry (do add the glaze though, if you can!)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08SpsTG6YDHGnwlh5Gz6SdpB1xJzTAprcTwG3mn6KyzXPwvuu6FJ_c0ukICGnphPU9MvKSBVcXwr88la_UsxATl9c-NwcadnG5gxERG5S9nSvwRufL0-G7wWufRpNDynfYs-OCHHUZm0U/s640/blogger-image--1286930199.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08SpsTG6YDHGnwlh5Gz6SdpB1xJzTAprcTwG3mn6KyzXPwvuu6FJ_c0ukICGnphPU9MvKSBVcXwr88la_UsxATl9c-NwcadnG5gxERG5S9nSvwRufL0-G7wWufRpNDynfYs-OCHHUZm0U/s640/blogger-image--1286930199.jpg" /></a>Gingerbread Blondies<br />
recipe from Liz of <a href="http://www.floatingkitchen.net/gingerbread-blondies-with-white-chocolate/">The Floating Kitchen</a><br />
<br />
20T (2.5 sticks) butter, softened<br />
1 and 1/4 cup brown sugar<br />
1/2 cup plus 2T (aka 5/8 cup) granulated sugar<br />
2 eggs<br />
1 egg yolk<br />
1t vanilla<br />
1/3 cup molasses<br />
2 and 3/4 cup plus 1T flour (2 and 13/16 if you wanna get technical)<br />
1.25t baking soda<br />
3/4t salt (original recipe used 1.25t)<br />
1.25t cinnamon<br />
1t ginger<br />
1/2t cloves (original recipe used 1/4t)<br />
1 and 3/4 cup white chocolate chips or chunks (I open a 12oz bag, remove 1/3 cup for the glaze, and use the remaining chips for the dough)<br />
<br />
For the glaze:<br />
1/3cup white chocolate chips/chunks<br />
1t vegetable oil<br />
<br />
Prepare a 9x13 baking dish by spraying with nonstick cooking spray, lining with parchment paper so that there is an inch or 2 of paper hanging over the edges of the dish and spraying the parchment lightly. Preheat oven to 350F.<br />
<br />
Cream the butter and sugars, beat til light, about 3 minutes. Beat in eggs, vanilla and molasses. Whisk together the dry ingredients and add to the wet ingredients. Fold in the chocolate chips.<br />
<br />
Press the dough into the baking dish. Bake at 350F for 30-35 minutes (so says the original recipe- my oven takes 50 minutes but it tends to take longer on all recipes.) Use the parchment overhang to remove from the pan and cool on a wire rack. Once the blondies are completely cool, make the glaze:<br />
heat the white chocolate and oil together in a double boiler until melted, then drizzle over the blondies (with a spoon or a piping bag. I'm a drizzler, it's easier but not as pretty). Depending on how you cut these, you can get up to 4 dozen.<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwES6I-qqEDzd3hIzWlmkZ3wWbyTJXcVfSkFeqkagMs83aaRZWD516IbyYTRarMwe_LEyIFI8g7ra-zoYgrzELlvs0k9q7cFUHT_WBId1Eec5enJ5TWaWsj1ore8N9EDVOlWCFiw7nFKP/s640/blogger-image--1670945350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwES6I-qqEDzd3hIzWlmkZ3wWbyTJXcVfSkFeqkagMs83aaRZWD516IbyYTRarMwe_LEyIFI8g7ra-zoYgrzELlvs0k9q7cFUHT_WBId1Eec5enJ5TWaWsj1ore8N9EDVOlWCFiw7nFKP/s640/blogger-image--1670945350.jpg" /></a></div>
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-54005861379230245552014-12-19T22:37:00.000-05:002014-12-19T22:37:02.082-05:00Gingerbread, part 1: Gingerbread Kiss CookiesThis month I'm hosting What's Baking, and from among my 3 choices, my fellow bloggers choose gingerbread to be our theme! (which is what I hoped they'd choose). Our little gingerbread man had a birthday this month, and his gingerbread party will be in a few weeks, so I'm hoping I'll find some good gingerbready treats to make for the party.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07wILgkVJTKcpGMh6BYMccHV9ioxcSS3vFJt0t12Z9GX5yqgXApfeP2VngwU3PO-GAlRE5HfT6M3thmgAQx6qOeSbafzOC0htROnLDCQ_SihmJgMSqmy2kEuwaZBmtLCdyOBcMPF97ove/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07wILgkVJTKcpGMh6BYMccHV9ioxcSS3vFJt0t12Z9GX5yqgXApfeP2VngwU3PO-GAlRE5HfT6M3thmgAQx6qOeSbafzOC0htROnLDCQ_SihmJgMSqmy2kEuwaZBmtLCdyOBcMPF97ove/s1600/whatsBaking.JPG" /></a></div>
I really wanted to bake gingerbread springerle, recipe from the most recent King Arthur Flour catalogue, but I need to borrow my mom's springerle pin and she's misplaced it. I haven't given up hope, but I've come up with other options for my own post.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8oHFTQzJRNVc33YfQc-a5rS4kSFEWXJ1382LjCrd52G-MwbL1P5-2-OL7a2aYVDP6GwSZX_V8K-ztuEfKP6hDT5CHhLJ-ZEtvjjdfYgBZJMcQWIr0zJtns60bjmWP6XzWngWeeap8Nvo/s1600/IMG_8476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8oHFTQzJRNVc33YfQc-a5rS4kSFEWXJ1382LjCrd52G-MwbL1P5-2-OL7a2aYVDP6GwSZX_V8K-ztuEfKP6hDT5CHhLJ-ZEtvjjdfYgBZJMcQWIr0zJtns60bjmWP6XzWngWeeap8Nvo/s1600/IMG_8476.JPG" height="240" width="320" /></a></div>
The first one is gingerbread kiss cookies- inspired by the classic peanut butter kiss cookie, only gingerbread instead of peanut butter. These were quite good. We all know the method (I admit, I didn't know you were supposed to add the chocolate <i>after</i> baking until 2007, and could never understand why my chocolate kisses always got weird and crumbly), we all know the look. I will say, however, that because we're so used to the peanut butter version, it's sometimes a surprise to take a bite and not have peanut butter flavor. I also really liked how they weren't super sweet. One could roll these in sugar before baking and it still wouldn't be overly sweet. And it's always nice to have something that's not sugar overload at the cookie swap.<br />
<br />
Little gingerbread man tried these as his very first cookie, and REALLY liked it. He finally got the "more" sign after trying it, so eager was he to have another bite.<br />
<br />
I can't speak to how long they'll last in tupperware, I think after 3 days we'd eaten them all. I need to make more.<br />
<br />
Also, the original recipe calls for hugs, not kisses. I had kisses, but I think hugs would be better- I prefer white chocolate with gingerbread over milk chocolate.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVwNM6pTFDamz115jnjpzMzd8fj1emZG55PTfq4Br1TDEAiksS4Imavarqp00O-1yunLL8ViPacANS-2Op1Zfw2DZolLiendqcXvH5isvt-oCPLP0oU0q6hv-BSc9aC4CCqjGSCVMEI97/s1600/IMG_8477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVwNM6pTFDamz115jnjpzMzd8fj1emZG55PTfq4Br1TDEAiksS4Imavarqp00O-1yunLL8ViPacANS-2Op1Zfw2DZolLiendqcXvH5isvt-oCPLP0oU0q6hv-BSc9aC4CCqjGSCVMEI97/s1600/IMG_8477.JPG" height="320" width="240" /></a></div>
<br />
Gingerbread Kiss Cookies<br />
recipe from McCormick Spices<br />
<br />
3/4 cups butter (1.5 sticks), room temperature<br />
3/4 cups brown sugar<br />
1/3 cup molasses<br />
1 egg<br />
1t vanilla extract<br />
3 cups flour<br />
2t ginger<br />
1t cinnamon<br />
1/4t nutmeg<br />
1t baking soda<br />
1/4t salt<br />
60 (approx) Hershey's Kisses<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTu-UPNssj6p0VHbKZq7Qr_GYNa3td9hcRzdSjA6bXky-EP82DlH6gIsaWFQ2tvHRd4hTcRjJOhPt-mg2snVZnEz9inN7vTJQGUr8TuItiFvYguR1yZFaJtSzakd2UaeaHRdBEXt-2jFW/s1600/IMG_8474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTu-UPNssj6p0VHbKZq7Qr_GYNa3td9hcRzdSjA6bXky-EP82DlH6gIsaWFQ2tvHRd4hTcRjJOhPt-mg2snVZnEz9inN7vTJQGUr8TuItiFvYguR1yZFaJtSzakd2UaeaHRdBEXt-2jFW/s1600/IMG_8474.JPG" height="320" width="240" /></a></div>
<br />
<br />
Cream the butter and brown sugar, beat til light. Beat in molasses, egg and vanilla, and beat til fluffy (2-3 minutes). Whisk together the flour, spices, baking soda and salt, and fold into the butter mixture. Roll 1T balls and place on a cookie sheet (roll in some sugar first, if desired).<br />
<br />
Bake at 350F for 10-12 minutes, until the cookies have just barely started to brown. Meanwhile, unwrap the kisses. Remove cookies from oven and immediately press a kiss into the center of each cookie. Cool a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-89937038774690005942014-08-18T18:23:00.000-04:002014-08-20T09:52:21.761-04:00Oops! CookiesYou guys. I screwed up this recipe. BUT! It turned out better than the original. Yes!!<br />
<br />
My son is eating egg yolks for breakfast. He loooooves egg yolks. Babies aren't supposed to have egg whites until 12 months, so I separate his eggs and have all these whites. I figured I'll make coconut macaroons or something, but then I realized I have very little unsweetened coconut, and there's really only one store around here that sells it, and I had *just* been there the day before and had forgotten to get some. Oops! So I had to hunt for <a href="http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cookies-242468">another recipe.</a><br />
<br />
A couple Christmases ago I made a chocolate cookie using only egg whites, very meringuey and tasty. I don't know where the recipe is, I don't think I blogged about it (but also, it was too much of an effort to search for it). I consulted the Google and it was helpful. So I set out, but baking these cookies was a race against time because there was a babyman who was starting to get hungry. Rush rush rush, I'm almost done with the batter. The recipe noted: "the dough will be very stiff". I wish I'd taken a picture, because my dough was runny like cake batter. Possibly runnier. What did I do?!?<br />
<br />
"1 and 1/2 cups chocolate chips, <i>divided</i>"<br />
<br />
Oh, I missed that "divided" part. 1/2 cup was supposed to be left alone, to just fold in and make these chocolate chocolate chip cookies.<br />
<br />
I pondered. These definitely weren't going to be rolled in balls and dipped in sugar. But oh wait, this recipe is very similar to my new favorite brownie recipe. Hmmmmmmmm. So I added some flour, got them to a more-or-less cookie dough consistency, and popped 'em in the oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCVnO2uW4w-O-wZCDeZGkgmLhmMICMfd8MSUxHgF2-hM73k6WTe5p1aTIHC5CMfbK4NwIsAxQW0xY4eBD_H1G8CVSu2XmC9Df7s06uSEl5DyVfqqEwnjKAi1DQMjWhFoUQd4DqzTAc6nR/s640/blogger-image--51148146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCVnO2uW4w-O-wZCDeZGkgmLhmMICMfd8MSUxHgF2-hM73k6WTe5p1aTIHC5CMfbK4NwIsAxQW0xY4eBD_H1G8CVSu2XmC9Df7s06uSEl5DyVfqqEwnjKAi1DQMjWhFoUQd4DqzTAc6nR/s640/blogger-image--51148146.jpg" /></a></div>
Cue angel singing: delicious!! Best mistake I've ever made in the kitchen.<br />
<br />
Oops! cookies, or Brownie Cookies<br />
<br />
1.5 cups chocolate chips<br />
3 egg whites<br />
2 cups powdered sugar, divided<br />
1/2 cup cocoa powder<br />
1T cornstarch<br />
1/2 cup flour<br />
pinch of salt<br />
<br />
Melt the chocolate (microwave or stove top), set aside.<br />
<br />
Beat the egg whites to soft peaks in your mixer, then add 1 cup of powdered sugar and beat til it's marshmallow fluff consistency (not quite hard peak- medium peak? Nice and glossy). Whisk together the remaining 1 cup of powdered sugar, cocoa powder, flour, cornstarch and salt, and fold into the whites mixture. Fold in the chocolate.<br />
<br />
Drop tablespoonfuls on a parchment-lined cookie sheet, and bake for 12-15 minutes at 400F. They're delicious if still a little soft in the middle, nice and fudgy like brownies! I'm adding chopped walnuts or maybe sliced almonds next time.<br />
<br />
Enjoy! And you're welcome.<br />
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
</div>
<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-72991181742915517582014-08-17T10:21:00.000-04:002014-08-17T18:07:57.017-04:00What's Baking? August: Heritage Dish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mMMBry2Kmda7vhkb1YJDbVbhzUnXlMYnkh61HsbZE9Tb8Vhefkh6y_osPm5A8m1o7x8crcvXdzvlbzZj8TlyIMJzJwrMa-yCS6yAuz36Og8r63t1p9bJoAcGtUwdiyPwSrZMONxdZbQe/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mMMBry2Kmda7vhkb1YJDbVbhzUnXlMYnkh61HsbZE9Tb8Vhefkh6y_osPm5A8m1o7x8crcvXdzvlbzZj8TlyIMJzJwrMa-yCS6yAuz36Og8r63t1p9bJoAcGtUwdiyPwSrZMONxdZbQe/s1600/whatsBaking.JPG" /></a></div>
This month's What's Baking? theme was chosen by Ali of <a href="http://sparksfromthekitchen.com/">Sparks from the Kitchen</a>. Go check out the other goodies!<br />
<br />
I admit, this one's a stretch for a heritage dish. I don't have much heritage in my cookbook. I have a lot of my great-grandmother's recipes (and many of her sisters'), but they're not like a special lasagna or a delicious baklava: they're things like vanilla cake, baked beans, banana bread. We're from Connecticut, way way back, we cook pretty standard New England fare.<br />
<br />
So, let's go with that! I browsed my family recipe book and chose Aunt Blanche's banana bread, giving it my own personal spin (shh, don't tell my mom!). Plus I had a ton of bananas past their prime.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqD2aeeOHsXXD_hlsO2Zyc9VMDkHwbRqwYDCipybMOIUtbBuNVbYy6jwy9iBJuNo5KIQrbCWAwAop-ZTyWijIW4kmif0bPLofcPmsE2dym1PIYLKy1-sPG3wBP7QH1IyTs4OWkHo_w-2C/s640/blogger-image-244260127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqD2aeeOHsXXD_hlsO2Zyc9VMDkHwbRqwYDCipybMOIUtbBuNVbYy6jwy9iBJuNo5KIQrbCWAwAop-ZTyWijIW4kmif0bPLofcPmsE2dym1PIYLKy1-sPG3wBP7QH1IyTs4OWkHo_w-2C/s400/blogger-image-244260127.jpg" width="300" /></a></div>
<br />
Banana Walnut Ginger Muffins<br />
(don't tell my mom because she haaaaaaates nuts)<br />
<br />
3 bananas (the spottier, the better!)<br />
1 cup sugar<br />
2 eggs<br />
2T chopped crystallized ginger<br />
1t vanilla<br />
1.5 cup flour<br />
1t baking powder<br />
1/2t salt<br />
1/4 cup butter (1/2 stick), melted<br />
1.5 cups walnuts, roughly chopped (or other nuts you prefer, or skip altogether if you're like my mom and despise nuts)<br />
<br />
Mash up the bananas, or if you're using a stand mixer, just put the bananas in and turn it on (peeled, of course). Mix in the sugar, then the eggs and vanilla, and finally the ginger. Whisk together the flour, baking powder and salt and fold that in. Fold in the melted butter, then the walnuts. Bake at 325F for about 30 minutes, or until a toothpick inserted in the center comes out clean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xAvXgmRutX2cvBymUeub02ARbCpRLZhqCTSSMBC9uYy_jFiLoy583RyP3HRNN2jdoT_wlWHW9MV1GMRwsxfGzxXldOD-mZ0KJmcYw8oOyvcCSdqKAntfIfTGZ1uZB8bPuZdiXPbxW6Q3/s640/blogger-image-1799314929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xAvXgmRutX2cvBymUeub02ARbCpRLZhqCTSSMBC9uYy_jFiLoy583RyP3HRNN2jdoT_wlWHW9MV1GMRwsxfGzxXldOD-mZ0KJmcYw8oOyvcCSdqKAntfIfTGZ1uZB8bPuZdiXPbxW6Q3/s400/blogger-image-1799314929.jpg" width="300" /></a></div>
Not only are these tasty (walnuts!) but they're very quick and easy. I baked these while my 8 month old was being a fussy-pants, which I think is a good way to gauge easiness.<br />
<br />
ps. I actually doubled the batch and took out some of the batter before adding the walnuts to give my mom.<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirohe-3rWoDt0e7D4XSoyD9k8nXiiKkN3CwUdGdVqEQLbQYDJDw-TSAhdtEJkh6H7QGGrB_Llf9pMbXY62XrL0Upw0LEHkkDvxJeHMTUyx3MYF69oAAE1fRrU0VPIVJiP6PwhAqHfdOQMu/s640/blogger-image-51734693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirohe-3rWoDt0e7D4XSoyD9k8nXiiKkN3CwUdGdVqEQLbQYDJDw-TSAhdtEJkh6H7QGGrB_Llf9pMbXY62XrL0Upw0LEHkkDvxJeHMTUyx3MYF69oAAE1fRrU0VPIVJiP6PwhAqHfdOQMu/s320/blogger-image-51734693.jpg" width="320" /></a></div>
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com1tag:blogger.com,1999:blog-8145275144213697663.post-33100867104966789042014-06-19T00:29:00.000-04:002014-06-19T00:29:32.344-04:00What's Baking?: Summer ProduceWhat's baking in my kitchen? Muffins that I baked in August and immediately froze (instead of making and freezing meals before baby arrived, I made baked goods. It was too confusing to decide on meals to make!<br />
<br />
In the 6 months since I became a mother, I have actually baked a bit. I've made several batches of lactation cookies, many batches of the best brownies ever (which I'll share here, I promise), sugar cut-out cookies (a multi-night endeavor), chocolate chip cookies, and even gingerbread blondies (twice!), another recipe I need to share. But that's it. Forget baking on a schedule! I went to a pot-luck last week and I had to go to Big Y to buy two pounds of edamame salad. ME! I <i>bought</i> something for a pot-luck. It's so out of character.<br />
<br />
But I've been sorry to miss out on the What's Baking? themes. Twice I did bake something within the theme, but I just didn't manage to blog about it before the deadline. So now that dear FC is 6 months old and eating his own food (steamed, not baked), it's a bit easier to share the baby duties with my husband.<br />
<br />
The June theme is summer produce, chosen by Yudith at <a href="http://www.blissfullydelicious.com/">Blissfully Delicious</a>. Normally I'd bake with freshly picked strawberries- not this year! I fortunately froze several pounds of freshly picked strawberries last year, so I had some all ready in the freezer.<br />
<br />
And serendipitously, <a href="http://joythebaker.com/">Joy the Baker</a> has partnered with <a href="http://kingarthurflour.com/">King Arthur Flour</a> and together they've introduced a baking bootcamp on instagram. Everyone makes the same recipe and posts photos on instagram with #bakingbootcamp and will be entered to win a year's supply of King Arthur flour! (that's like 120lbs, right?) The baking bootcamp recipe is <a href="http://joythebaker.com/2014/05/baking-bootcamp-triple-berry-cinnamon-swirl-bread/">triple berry braided bread</a>. Which includes strawberries.<br />
<br />
Hooray, 2 birds, one stone! Perfect for this new mom.<br />
<br />
I haven't baked anything with yeast since.... October, maybe? Whereas I used to bake bread nearly every week. This was pretty exciting. As yeast breads go, this recipe is rather straightforward, but the assembly is interesting. Mine was not perfect, but it was delicious and I plan to try again. Also, another participant instagrammed her 2nd attempt, which was a parmesan rosemary version- I definitely need to try that version!<br />
<br />
<a href="http://joythebaker.com/2014/05/baking-bootcamp-triple-berry-cinnamon-swirl-bread/">Triple Berry Cinnamon Swirl Bread</a><br />
by Joy the Baker<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCYygCFbnMcn5ufy-Rd6w7U7Ve_M_6WXgSYW3J7xg2aymcU6hrNckFdjJU4hvICExncsjA0oSZ0bylG2Vv0wE2_d7hE7dG_cnHTwdcPq2xUIX_rDOKH8IUYFyq_0vk4Hk18OjdZvDqpd8/s1600/IMG_3437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCYygCFbnMcn5ufy-Rd6w7U7Ve_M_6WXgSYW3J7xg2aymcU6hrNckFdjJU4hvICExncsjA0oSZ0bylG2Vv0wE2_d7hE7dG_cnHTwdcPq2xUIX_rDOKH8IUYFyq_0vk4Hk18OjdZvDqpd8/s1600/IMG_3437.JPG" height="320" width="240" /></a></div>
<br />
For the bread:<br />
2.25t active dry yeast<br />
1T sugar<br />
3/4 warm milk (around 100-105oC)<br />
1 egg yolk<br />
2T unsalted butter, melted<br />
2.25 cups King Arthur Flour AP flour<br />
1/2t salt<br />
<br />
Whisk together the milk, sugar and yeast, and set aside for 5-10 minutes, til it gets frothy. Stir in the egg yolk and melted butter, then place the flour and salt in the bowl of your mixer and add the yeast mixture. Stir/knead. [Joy suggests kneading by hand for 10 minutes, but I had a crying baby so I just let the mixer take care of it] Place in a greased bowl, covered, and let rise for 1-1.5hrs, til it's doubled in size.<br />
<br />
Meanwhile, make the filling.<br />
<br />
For the filling:<br />
1/4 cup (half stick) of butter, at room temperature<br />
1/4 cup sugar<br />
3T cinnamon<br />
2cups of berries (strawberries, blueberries, raspberries and blackberries would be nice)<br />
<br />
NOTE: don't use frozen strawberries, use fresh. They are very wet and your bread will be in a puddle and very difficult to shape. Or, if you must use frozen strawberries, have a full roll of paper towel on hand. I blame the frozen strawberries for my less-than-perfect bread!<br />
<br />
To make the filling, mix together the butter, sugar and cinnamon. Set aside. Prep the berries (wash, hull, whatever they need), set aside.<br />
<br />
Preheat the oven to 375F.<br />
<br />
To assemble the bread: this is the tricky part!<br />
<br />
Knead the dough on a floured board a couple times. Roll out to a 12x18in rectangle,<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM2byQ2oizDVV9svr610LM5UGM3SK4kEmWhxqU2FqGSbZmrUucOr8Ky_ChEOQO9_aF_wg6EDj5XyKESuXTP_txsPmyPzz-IpQ_Zt2Z7ngXmArrlYLOh5rGX0Uyg-Y3mCvHjpE6_5AYPVb/s1600/IMG_3440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM2byQ2oizDVV9svr610LM5UGM3SK4kEmWhxqU2FqGSbZmrUucOr8Ky_ChEOQO9_aF_wg6EDj5XyKESuXTP_txsPmyPzz-IpQ_Zt2Z7ngXmArrlYLOh5rGX0Uyg-Y3mCvHjpE6_5AYPVb/s1600/IMG_3440.JPG" height="320" width="240" /></a></div>
<br />
then spread the butter/cinnamon/sugar filling in an even layer over the top, leaving an inch-thick bare spot along one long edge. Sprinkle/evenly place the berries over the filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNALiD0UbuB2Jr5SCUIhPcEhNkSAoBWgohcAxC-EPMjDM785bNY3KCSrYoRPL8gQ3fHix17SY3s0WUILZzQRxx9A864Smnl3asAFsZu_nf3HEIKkBhfJb3ZiCWy0FKGvzTps4TG5MA3tl0/s1600/IMG_3441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNALiD0UbuB2Jr5SCUIhPcEhNkSAoBWgohcAxC-EPMjDM785bNY3KCSrYoRPL8gQ3fHix17SY3s0WUILZzQRxx9A864Smnl3asAFsZu_nf3HEIKkBhfJb3ZiCWy0FKGvzTps4TG5MA3tl0/s1600/IMG_3441.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then start to roll up the dough, ending at the filling-less edge.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KzwrQ-_YyC-xahGWYdnWn_l27HnZZIZ6WUd89U5ALh1TF6DBm9voGYQEHOivi8k9H_QpG_oPP6qQgwc3-vUbO6dwdGO7qBj9dLkGdhdB7AxnkA0X7BQRKWqDI3GYBpnYRp2UY0HFJjaR/s1600/IMG_3442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KzwrQ-_YyC-xahGWYdnWn_l27HnZZIZ6WUd89U5ALh1TF6DBm9voGYQEHOivi8k9H_QpG_oPP6qQgwc3-vUbO6dwdGO7qBj9dLkGdhdB7AxnkA0X7BQRKWqDI3GYBpnYRp2UY0HFJjaR/s1600/IMG_3442.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Now you have a snake of dough. Cut this snake in half, leaving one end with a couple inches uncut so the two halves are still connected at that end.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3sHtq-FizQWvQfQAYySWukThTnGDuc4m7OcUuoo6acb47OfhcQ2eE8FWAhyphenhyphenU-kOD0cxLitmFHBWe63nDP-SCBtPwjtCVXqsvanQWyMTjMClFf9-ZiRrtHvnQ9ISOuA5opwAxGb08VmJM/s1600/IMG_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3sHtq-FizQWvQfQAYySWukThTnGDuc4m7OcUuoo6acb47OfhcQ2eE8FWAhyphenhyphenU-kOD0cxLitmFHBWe63nDP-SCBtPwjtCVXqsvanQWyMTjMClFf9-ZiRrtHvnQ9ISOuA5opwAxGb08VmJM/s1600/IMG_3443.JPG" height="240" width="320" /></a></div>
Flip the halves so the cut sides are up. This is where wet, defrosted strawberries cause a problem: my dough would not stick together and kept flopping open.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhT-RX5I6LLz7VniKhnUVIfvQ30GVF0UgSo4hV0q9uQGVTzWOLm_dRCdIkoPu1b8PfzYZfYsm4bSv9iCMvPcTb1PyR-y1d7gZeZpdHsoR6KuACEEe2dykNz5C3bncOJ0i2cAo9fCQfNMs/s1600/IMG_3444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhT-RX5I6LLz7VniKhnUVIfvQ30GVF0UgSo4hV0q9uQGVTzWOLm_dRCdIkoPu1b8PfzYZfYsm4bSv9iCMvPcTb1PyR-y1d7gZeZpdHsoR6KuACEEe2dykNz5C3bncOJ0i2cAo9fCQfNMs/s1600/IMG_3444.JPG" height="240" width="320" /></a></div>
Now, cross the halves over each other in a helix- again, this can be tricky and the dough may threaten to fall apart and all the berries will spill out. Just shove them back in at random.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJ-oxHS_QZ-wupBha_CnGcIp0_WZw89zdz51rRS25OpLbZpk3D2MA0_xlDjwE1jQue0nJuRzkFzEtR89yb-M0SaBVagWByHO5213nmGHHWW3xO9TKcclIdRB4680PCnhkG8kqmNVvGxZB/s1600/IMG_3445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJ-oxHS_QZ-wupBha_CnGcIp0_WZw89zdz51rRS25OpLbZpk3D2MA0_xlDjwE1jQue0nJuRzkFzEtR89yb-M0SaBVagWByHO5213nmGHHWW3xO9TKcclIdRB4680PCnhkG8kqmNVvGxZB/s1600/IMG_3445.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then roll the helix into a circle and place into either a greased iron skillet or a greased springform pan. Brush with an egg wash made of one beaten egg, and sprinkle with powdered sugar (which I neglected to do).<br />
<br />
Pop in the oven for 40-45 minutes and go clean up the defrosted strawberry puddle.<br />
<br />
Ta-da!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw06i2hSmYL2XfcvZiTs_-_MGIZeqkez0P0aj9VII2dYqQVaGdoslWlajUstyXtp9UncIh5G9-7tr2RXl4hMAvBhG2ElonchEQ43QbNKf_7Lvuu5jCr1VGdwHLuJ-6thhVWBa31wBVK-3/s1600/IMG_3455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw06i2hSmYL2XfcvZiTs_-_MGIZeqkez0P0aj9VII2dYqQVaGdoslWlajUstyXtp9UncIh5G9-7tr2RXl4hMAvBhG2ElonchEQ43QbNKf_7Lvuu5jCr1VGdwHLuJ-6thhVWBa31wBVK-3/s1600/IMG_3455.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I love springform pans.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCb7RIe1lhiddq_QtLs6h4MYb1kGtlCZduRyEgaBTrwuAnz39S11taQLIjcB17JX2ivBQ0Q9ckgR9oy3eF9eyftyh-UuFbL-by6esXOGGAtoDI-nr8uglgMUOyV_LpQgXP8XkEuLCa0aSo/s1600/IMG_3456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCb7RIe1lhiddq_QtLs6h4MYb1kGtlCZduRyEgaBTrwuAnz39S11taQLIjcB17JX2ivBQ0Q9ckgR9oy3eF9eyftyh-UuFbL-by6esXOGGAtoDI-nr8uglgMUOyV_LpQgXP8XkEuLCa0aSo/s1600/IMG_3456.JPG" height="320" width="240" /></a></div>
Voila!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUsvSDtd_4tMoqR5fLwJMBgKboJLlfQtwR7iX4YAEPlwPyaJky1nqMVjLdMeV48FLj4fPaB_TXBup-jCUSabbjQqIExvQj5AKw-Eu3XmLaTqhFn4raK1wg7PtYUbea3BkBYvP_y3hGkiy/s1600/IMG_3459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUsvSDtd_4tMoqR5fLwJMBgKboJLlfQtwR7iX4YAEPlwPyaJky1nqMVjLdMeV48FLj4fPaB_TXBup-jCUSabbjQqIExvQj5AKw-Eu3XmLaTqhFn4raK1wg7PtYUbea3BkBYvP_y3hGkiy/s1600/IMG_3459.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The bread isn't very sweet, so it takes well to the cinnamon sugar filling. I ended up sprinkling powdered sugar over slices as I ate them. The dough is a good bread dough, the filling is classic cinnamon sugar, and it's a nice way to use up berries if you need something to do with them. This recipe would work well for a variety of fillings (like the IGer with her parm-rosemary version). It was fun to attempt a fancier bread shape than I've ever done before, and while it didn't work great and was a little stressful (don't use frozen strawberries!!), I want to make another and try again. Also, it didn't take all that long to make!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If you have kids, I don't recommend making this when your husband's at work. Wait til Saturday when you have someone else in the house!</div>
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-27183536501608663692014-01-05T17:43:00.000-05:002014-01-05T17:43:05.628-05:00Beef Stewwamozart12 had a baby! The wamozart12 family has relied on the kindness of other people to stay fed for the past 4 weeks. wamozart12 enjoys speaking in the 3rd person.<br />
<br />
Last night I made dinner for the first time since FC was born. I started the dinner, then FC needed to eat, so Clint finished the dinner, and we cheated and had Pillsbury Grands biscuits instead of homemade biscuits (but boy are those Grands tasty!)<br />
<br />
Beef Stew, adapted from a <a href="http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe/index.html">Pioneer Woman recipe</a><br />
<br />
2lbs stew beef<br />
1T olive oil<br />
1T butter<br />
2 onions, chopped into medium-sized pieces<br />
2 cloves garlic (which I skipped, no garlic here)<br />
1t Penzey's northwoods seasoning (supposed to be paprika, we're all out)<br />
1t sugar<br />
1t salt<br />
2T Worcestershire sauce<br />
1 bottle stout (or other dark beer)<br />
2oz tomato paste<br />
4 cups water (beef broth is ideal, I had none)<br />
2 parsnips, cut into chunks<br />
2 carrots, cut into chunks<br />
1 sweet potato, cut into chunks (we left it unpeeled)<br />
mushrooms (we didn't add, but I wish we'd had some to add)<br />
<br />
heat up the butter and oil in a large pot or dutch oven, then add the beef and brown a few minutes. Remove the beef and set aside, and saute the onions and garlic for a few minutes, until translucent. Add the spice mix, sugar, salt, Worcestershire and tomato paste and saute for a minute, then add the beef, stout and water (or broth). Bring to a boil and reduce to very low to simmer for 2-2.5hours. Add more broth/water periodically if the liquid boils off too much.<br />
<br />
Then add all the veggies and cook for 30-45 min more.<br />
<br />
Optional: if you'd like it thicker, place 2-3 ladlefulls of the stew liquid in a small boil and add 2-3T flour. Whisk thoroughly and then add this paste back to the stew, stir and cook for about 15 minutes more. (you can also add the flour directly to the stew pot, but then you're more likely to get lumps.)<br />
<br />
Serve with the store-bought biscuits or some crusty bread, or if you don't have a newborn in the living room, get ambitious and make your own biscuits!Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com1tag:blogger.com,1999:blog-8145275144213697663.post-18535119011514316912013-11-27T21:29:00.001-05:002013-11-27T21:29:43.398-05:00What's Baking? November: CranberriesLong time, no blog!<br />
<br />
Here's why:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4tdUAIVwc4bJlcH29dYmzPj97O83XMQ_WYi_1yGzDoSr9TjyIpQdh7qVH7qZ4TTA9d-u4aBwceRyR1xU7ZoK-Tbfyo1qMdRzPa5wKE1yXKApzphgeg5bymLd8th_EBV509XDPkQTURd0/s1600/IMG_0146.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4tdUAIVwc4bJlcH29dYmzPj97O83XMQ_WYi_1yGzDoSr9TjyIpQdh7qVH7qZ4TTA9d-u4aBwceRyR1xU7ZoK-Tbfyo1qMdRzPa5wKE1yXKApzphgeg5bymLd8th_EBV509XDPkQTURd0/s200/IMG_0146.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgiJiMjaGzx3u48Y7_xga8ri4W5HvzHJMLsrMeUrzSHIa8c7KPELAfjORcNTAqabSbtcrvx_KJeJR3uu7nZnXqqOC7WM81d-5PvhACOS9_mjG26yE1tultUabHWv72Ys7fCApTuDp1L22/s1600/38w5d.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgiJiMjaGzx3u48Y7_xga8ri4W5HvzHJMLsrMeUrzSHIa8c7KPELAfjORcNTAqabSbtcrvx_KJeJR3uu7nZnXqqOC7WM81d-5PvhACOS9_mjG26yE1tultUabHWv72Ys7fCApTuDp1L22/s200/38w5d.JPG" width="150" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="" style="clear: both; text-align: left;">
These pictures are from the day before yesterday. My official due date is a week from today, but my OB thinks I probably won't last that long. So we'll see! I'd love to have Thanksgiving and *then* go into labor, but it's not like I have a lot of say in the matter!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
So I'm very pleased to have been able to bake something for this month's bake-along, especially since the theme was cranberries, and I love cranberries! </div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyojeMTF6znZFF5QPdwlVZ3I20pjfiED_6PrrWgehEgUVTIl0DMe4tdlyFQTHdfAfP93pYgJ0tv1Uj5pSMGfF_3FFThRoB519q4T46o_xqH7Gwbkgmgd7r8dL0tybvA7Nvqjd2SUGGlAs/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyojeMTF6znZFF5QPdwlVZ3I20pjfiED_6PrrWgehEgUVTIl0DMe4tdlyFQTHdfAfP93pYgJ0tv1Uj5pSMGfF_3FFThRoB519q4T46o_xqH7Gwbkgmgd7r8dL0tybvA7Nvqjd2SUGGlAs/s1600/whatsBaking.JPG" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This month is hosted by Joanna of the <a href="http://kosherkitchen.blogspot.com/">Kosher Kitchen</a> so go check out the other cranberry recipes!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I wanted to make something to enjoy for Thanksgiving. I usually make an apple cranberry and ginger pie, but I wanted to try something new. I thought a quick bread would be appropriate, and I narrowed it down to a few choices and let my husband make the final decision. I think he made an excellent choice!</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFXtIyD3GR_GJdvpgaBka33JMmb7bKO80_f5EcYU6mK87MJ7lGRMR-J93Ky_oo0GyMUZ8dpHo8xiCvfsEGoNhsDRUsRPyq0QJf1mRdP3ZM_VmP8teORFl8XEs381TGdNsZ7d2qCdjCBmu/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFXtIyD3GR_GJdvpgaBka33JMmb7bKO80_f5EcYU6mK87MJ7lGRMR-J93Ky_oo0GyMUZ8dpHo8xiCvfsEGoNhsDRUsRPyq0QJf1mRdP3ZM_VmP8teORFl8XEs381TGdNsZ7d2qCdjCBmu/s320/IMG_0159.JPG" width="320" /></a></div>
<div class="" style="clear: both; text-align: left;">
Cranberry Cornbread</div>
<div class="" style="clear: both; text-align: left;">
recipe adapted from <a href="http://www.gratefulprayerthankfulheart.com/2013/01/cranberry-orange-cornbread.html">With a Grateful Prayer and a Thankful Heart</a></div>
<div class="" style="clear: both; text-align: left;">
Makes 1 loaf</div>
<div class="" style="clear: both; text-align: left;">
1/2 cup buttermilk</div>
<div class="" style="clear: both; text-align: left;">
1/4 cup orange juice</div>
<div class="" style="clear: both; text-align: left;">
zest from 1/2 an orange </div>
<div class="" style="clear: both; text-align: left;">
2 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup oil</div>
<div class="" style="clear: both; text-align: left;">
1/4 cup sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1/2t salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 and 1/4 cup AP flour</div>
<div class="separator" style="clear: both; text-align: left;">
3/4 cup cornmeal</div>
<div class="separator" style="clear: both; text-align: left;">
4t baking powder</div>
<div class="" style="clear: both; text-align: left;">
1 cup cranberries</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6br7M4cpl5BvEg3bj159Hw2I81-jmDUVvlqsAoDDZyrelZGmTO0mrsk5Z7zl9KMbZaWuDerS7JoirpK_K3JeT6Lnpy4xAK0kNfpMVTAkLwaT9gIxu9m5GjX5t7sHm5iFb7bNIS10y3VWM/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6br7M4cpl5BvEg3bj159Hw2I81-jmDUVvlqsAoDDZyrelZGmTO0mrsk5Z7zl9KMbZaWuDerS7JoirpK_K3JeT6Lnpy4xAK0kNfpMVTAkLwaT9gIxu9m5GjX5t7sHm5iFb7bNIS10y3VWM/s320/IMG_0163.JPG" width="320" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Whisk together the wet ingredients (buttermilk, juice, zest, eggs, oil), sugars and salt. In a medium bowl, whisk together the flour, cornmeal and baking powder. Gently fold in the wet ingredients until just combined, and then fold in the cranberries.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake at 375F for 40-50 minutes in a loaf pan, let cool at least 10 minutes before removing from pan, and completely before slicing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's incredibly easy, it took me longer to wash the 2 bowls and 1 spatula I'd used than it did to mix the batter. I love recipes like that, especially around the holidays! We're big fans of cornbread, and this has a really nice, quick bread-like texture that isn't overly dry or crumbly, and it's just sweet enough to balance out the tart cranberries. I omitted the orange zest because I needed to save my single orange for the turkey brine, and I think it would have been better with the zest, so I've included it in the recipe above.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBOHA5eDeo5arkidiTqVUvQ2TQR5dUzG6ZYbZ6ZJABUUZlkZl3kQja2PKuEupuQjBQjAIfy2EGz0JEeB_hmOi3_1M-nfLlK88wnULhdzB_kD7HFohfUvPDsM2xHRgK02L81DVAMD9Ughe/s1600/IMG_0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBOHA5eDeo5arkidiTqVUvQ2TQR5dUzG6ZYbZ6ZJABUUZlkZl3kQja2PKuEupuQjBQjAIfy2EGz0JEeB_hmOi3_1M-nfLlK88wnULhdzB_kD7HFohfUvPDsM2xHRgK02L81DVAMD9Ughe/s320/IMG_0164.JPG" width="320" /></a></div>
<br />
After I made the bread and tried the first slice, I had to continue on this cranberry kick... so I started some cranberry sauce. It smells so amazing that it's really hard not to eat the entire batch right now!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H0lqJ2KUCp8b-4iLRmfLCZOYXRuzoKvfRhtc_5D0_ARTKurzVaMscAE7h5-bNewGiThs4rU-sRjo49eq4j7ouVknutc6smas4sbY6WDGENZtOiaAkBe8xszevPc0ahISqCgKSuicbSFc/s1600/IMG_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H0lqJ2KUCp8b-4iLRmfLCZOYXRuzoKvfRhtc_5D0_ARTKurzVaMscAE7h5-bNewGiThs4rU-sRjo49eq4j7ouVknutc6smas4sbY6WDGENZtOiaAkBe8xszevPc0ahISqCgKSuicbSFc/s320/IMG_0166.JPG" width="240" /></a></div>
<br />
12oz cranberries<br />
3/4 cup sugar<br />
1 cup water<br />
2T orange juice<br />
1/2 t cinnamon<br />
1/4t cloves<br />
1 apple, peeled and diced<br />
<br />
Mix everything in a medium saucepan, bring to a boil over medium heat and boil 15 minutes. Let cool and enjoy! <br />
<br />
<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-14078602783506351992013-07-29T12:39:00.000-04:002013-07-29T12:41:25.611-04:00What's Baking? July: Bake Your Favorite CocktailThis month's theme was chosen by Angela of <a href="http://tinytyrantskitchen.blogspot.com/">The Tiny Tyrant's Kitchen</a>, and she suggested baking something inspired by a favorite cocktail. This is perfect for me! It's obvious I haven't been cooking much, and the reason will be clear soon, but to go along with that, I haven't been drinking much, either. Having an excuse to revive a favorite cocktail by baking it is absolutely perfect timing!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTEdBuJDnV-3Ppm6r_1tY2_dnKB3OQNkhLvuGbaEL0lHq9155tZFx66TRIi8IyKeBNZGJfzd8pfID6pWwDP8Gj8m2ThsHW_KuT2BnZwW_mhDjn_WrEvQuYidwTYuj5wUHU539YFv1jDPm/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTEdBuJDnV-3Ppm6r_1tY2_dnKB3OQNkhLvuGbaEL0lHq9155tZFx66TRIi8IyKeBNZGJfzd8pfID6pWwDP8Gj8m2ThsHW_KuT2BnZwW_mhDjn_WrEvQuYidwTYuj5wUHU539YFv1jDPm/s1600/whatsBaking.JPG" /></a></div>
<br />
Of course, I have many favorite cocktails. I work at a winery, so obviously I love wine, and I would love a glass of wine right now (but alas). I have a small number of favorite cocktails, simply because I prefer wine. But my favorites list include Dark n' Stormies, St Germaine cocktails (champagne and St Germaine, the simple version) and <a href="http://smittenkitchen.com/blog/2011/05/vermontucky-lemonade/">Vermontucky Lemonade</a>. But what to bake? Fortunately, M posted a recipe on facebook for absinthe cookies- essentially those delicious Italian anise biscuit-cookies with anise glaze, only using an absinthe glaze. Ooh! I could work with that!<br />
<br />
Surprisingly, I'm not a huge absinthe fan. I love licorice, but I like it sweetened, and the only time I've ever had absinthe, the cocktail was definitely NOT sweetened whatsoever. I also don't think absinthe is the right alcohol for me to have right now, even in a miniscule amount.<br />
<br />
So I took this recipe and modified it to use St Germaine. And I love. My husband says he's pretty "meh" about St Germaine, but I did notice all but one of the 8 cookies we had left after taking some to my parents were gone by the time I got home from work yesterday. "Meh" indeed. I need to bake another batch asap!<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqElj4sk8mDmZD6Wpb9IwiJ8VPURIG61wYve-t2U0XeUDWtQQz8_Ouy6vlElzc-UoRxjwS6LL8XX86HV5a8xfsMUL6mPXzg0WC3rQMpi9OIrz5rvZDaJ_LyJTZ76nRSA1_YI7-1bBV2hAk/s1600/IMG_6270.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqElj4sk8mDmZD6Wpb9IwiJ8VPURIG61wYve-t2U0XeUDWtQQz8_Ouy6vlElzc-UoRxjwS6LL8XX86HV5a8xfsMUL6mPXzg0WC3rQMpi9OIrz5rvZDaJ_LyJTZ76nRSA1_YI7-1bBV2hAk/s320/IMG_6270.JPG" width="239" /></a></div>
St Germaine Cookies<br />
inspired by Absinthe Cookies from <a href="http://afinekettleofish.wordpress.com/2011/08/08/absinthe-cookies/">A Fine Kettle of Fish</a><br />
<br />
Cookie dough<br />
1/2 cup (one stick) unsalted, softened butter<br />
1/2 cup sugar<br />
3 eggs<br />
1T St Germaine (or vanilla, or anise, or another tasty alcohol)<br />
3T milk<br />
1/4t vinegar <br />
2 and 1/4 cup all-purpose flour<br />
1T baking powder<br />
pinch of salt<br />
<br />
Glaze (note: I didn't have quite enough glaze for each cookie- this is fine if you can't wait long enough to sample before the cookies cool enough to glaze)<br />
1-1.5cup powdered sugar<br />
1T butter<br />
1.5T St Germaine (or other tasty alcohol, or 1t vanilla, anise, almond, etc) <br />
1T milk (possibly up to 2T)<br />
<br />
To make the dough:<br />
Preheat oven to 350F. <br />
Cream butter and sugar together. Add eggs, one at a time, and beat well after each. Whisk the flour and baking powder together in a separate bowl, and the St Germaine, vinegar and milk together in yet another separate bowl (and let that sit for a few minutes). Alternate adding the flour and milk mixtures, starting and ending with the flour mixture. Beat til just barely combined. Drop tablespoonfuls of dough on a parchment-lined cookie sheet, and bake in the 350F oven for 12-14 minutes (original recipe said 10-12), til the edges are just barely starting to brown. Let cool.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLghK15UPCquVCyneAMwqUso7tsVA108zTqf7ylaPIas6FXfPxCZ1yHBVDtam5iiuqPmixYzRd00jDyCz1JjdJMiOCSduzfjTXPGVIea0-ELxYLsI4XqDRBdn5pfJIqjHJho6PKdGBeoJm/s1600/IMG_6238.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLghK15UPCquVCyneAMwqUso7tsVA108zTqf7ylaPIas6FXfPxCZ1yHBVDtam5iiuqPmixYzRd00jDyCz1JjdJMiOCSduzfjTXPGVIea0-ELxYLsI4XqDRBdn5pfJIqjHJho6PKdGBeoJm/s320/IMG_6238.JPG" width="239" /></a></div>
<br />
To make the glaze:<br />
Melt the butter and whisk in the St Germaine and 1T. Whisk in the powdered sugar (start with 1 cup) and add either more sugar or more milk to get the desired consistency- somewhat thick, like honey consistency. Thinner is fine, but it'll run off the cookies more. Drizzle the glaze over the cookies, however much or little you like (I did not have quite enough glaze for the entire batch) Let the glaze harden overnight or for a few hours, either uncovered or very loosely covered.<br />
<br />
(I found these got a little sticky in tupperware on a humid July day, and the glaze never really hardened. This leads to sticky fingers, but that's the only bad thing)<br />
<br />
YUM. The cookies have a very slight St Germaine taste to them (I wish I could have tried the dough)<br />
but after frosting it's a serious St Germaine flavor. If you want to avoid alcohol, include the St Germaine in the cookies (it's a small amount anyway, and much would bake off) and use lemon juice or vanilla to flavor the glaze.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjjqP1gGPjilu0IztXrJafVPm-nX5NbnUppb9IRLW1p6Cc9Tx8-LZVAXEtuoOaFQrkEeZLRxNbq3HYu5L6SBZq_V-4n9QowuAvR7cIMPPPrj7uxevf1v7N1KPVxW2hyFQqtIf_sJvNV-2/s1600/IMG_6271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjjqP1gGPjilu0IztXrJafVPm-nX5NbnUppb9IRLW1p6Cc9Tx8-LZVAXEtuoOaFQrkEeZLRxNbq3HYu5L6SBZq_V-4n9QowuAvR7cIMPPPrj7uxevf1v7N1KPVxW2hyFQqtIf_sJvNV-2/s320/IMG_6271.JPG" width="239" /></a></div>
<br />
They're also quick and easy. I can't comment on how long they'll keep, since we ate them all in less than 3 days. ;)<br />
<br />
<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-29790300663704985902013-05-02T09:38:00.000-04:002013-05-02T09:38:16.665-04:00April Foodie Penpal Guest Post<i>For April, I sent a package to Geneva. From what she told me, it sounded like she liked the same things I did, so I put together a package of some of my favorite ingredients. Here's what she thought (I'm so glad you enjoyed everything, Geneva!):</i><br />
<br />
My name is Geneva Brown and I received a package from Catherine who was my April Foodie PenPal. It was one of my favorites so far. It contained a Lake Champlain rum caramel dark chocolate bar. I had never tried that particular bar, but was very excited because caramel with chocolate is my favorite. The thought of having rum flavoring added was more than I could handle. It did not disappoint either. <br />Also in the box were two packs of spices from Penzey's. One was Herbs de Provence which I use all the time. It is the best blend for vegetables. I love to use it on egg recipes. In fact I made an asparagus quiche on Sunday and used both of the spice blends. The other one was Northwoods Seasonings. It has rosemary, paprika, etc. I know it will be wonderful on Potatoe Salad and fish also and am looking forward to trying it out on some of my favorite recipes. <br />Thank you Catherine for the great package. Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-41299094321654171132013-04-29T14:07:00.000-04:002013-04-29T14:07:17.883-04:00What's Baking? April: Mini/Bite Sized TreatsThis month's What's Baking theme was chosen by Amanda of <a href="http://ouritaliankitchen.blogspot.com/">Our Italian Kitchen</a>, and she chose mini/bite sized treats. Great idea! At first I was going to copy the yummy brownies stuffed with rolos and baked in a mini muffin tin that my boss made for our work party a couple weekends ago, but then one of my friends posted this delicious recipe on facebook.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADPmFM6aSluJkiBHC9gaiw3E1LBZY1u8BzXt3Cn-RZmIXdsBHoiCOkIy9wi7-QqHQ2gUb6Vk452hLMoa1BYOt-ST-RmTI5IL7btYyIuXNRl45tm6grunhQShdqOMys_OCHss2tdxk3JTn/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADPmFM6aSluJkiBHC9gaiw3E1LBZY1u8BzXt3Cn-RZmIXdsBHoiCOkIy9wi7-QqHQ2gUb6Vk452hLMoa1BYOt-ST-RmTI5IL7btYyIuXNRl45tm6grunhQShdqOMys_OCHss2tdxk3JTn/s1600/whatsBaking.JPG" /></a></div>
I made mini blueberry cobblers. These have the basic baking ingredients you already have on hand (just change up the fruit to suit your taste/contents of your fridge or farmer's market) and were super quick. In the time it took for my oven to heat up to 350F, I had already mixed everything and assembled all the ingredients in the muffin tins.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePusoPte5jVW3UQMWF1_03ON7PlWcaL5pV9u_NN_PpZot6a-t4YetFJwiOmEV12geC9F2McS80c3kxoU4adVmtoWoX5k3cjWjr5uVKrG3c2RoL4SLxJnalMFsZVuY3-uhJDA6iYOzci5z/s1600/IMG_5545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePusoPte5jVW3UQMWF1_03ON7PlWcaL5pV9u_NN_PpZot6a-t4YetFJwiOmEV12geC9F2McS80c3kxoU4adVmtoWoX5k3cjWjr5uVKrG3c2RoL4SLxJnalMFsZVuY3-uhJDA6iYOzci5z/s320/IMG_5545.JPG" width="239" /></a></div>
Since I found this recipe on facebook, I have no idea where it came from- it included no citation. So if you can tell me its origin, I'll edit to include that! It's a great idea, someone needs credit for this.<br />
<br />
Mini Blueberry Cobblers<br />
recipe from...??<br />
<br />
Makes 12 mini cobblers<br />
<br />
1/2 cup flour<br />
1/2 cup sugar<br />
1t baking powder<br />
pinch of salt<br />
3oz (3/8 cup) milk<br />
12t butter <br />
12 dashes of cinnamon or cinnamon sugar<br />
2/3 cup blueberries, or other fruit (peaches, raspberries, strawberries, etc. If using apples I'd consider sauteing them a bit first)<br />
<br />
Turn the oven on to preheat to 350F.<br />
<br />
Place 1t butter in each well of a 12-muffin tin (the recipe said 1t, I used as small a slice of butter as I could consistently cut). Pop this in the oven for a few minutes, until the butter has melted (you don't need to wait for the oven to come to temperature).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0PXdMEGRWIeoBmAC6W0rueKVJGB2zzP4_sXdcbjvAW5pUTpaFqacMt2jOwk5_NifXDEoRhHwYfUQrQz_AOufZ97xe6q8IkmHexHUbjLK8JiyGZ9aoa5ZnwseSI6QH9mHAgLpz7VH0_89/s1600/IMG_5540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0PXdMEGRWIeoBmAC6W0rueKVJGB2zzP4_sXdcbjvAW5pUTpaFqacMt2jOwk5_NifXDEoRhHwYfUQrQz_AOufZ97xe6q8IkmHexHUbjLK8JiyGZ9aoa5ZnwseSI6QH9mHAgLpz7VH0_89/s320/IMG_5540.JPG" width="239" /></a></div>
In a medium bowl, beat together the flour, sugar, baking powder, salt and milk. Place 2T (one cookie scoop-full) in each muffin tin well, on top of the butter. Drop a few berries (I like 8-10 of the big fat blueberries) on top of the batter.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDICuSL-PjYpM5PWtZIlhPMNbaIYoTZqej1-Cjw1AoiSXjDoCBXIy4Hlooz8QFciLLlKP8h_on_vF81kma54eg0jJ-ZGjX6lp6hLediXA885G3R_tcZRsiy6uKUp05LUxH4AobDb6poKn6/s1600/IMG_5541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDICuSL-PjYpM5PWtZIlhPMNbaIYoTZqej1-Cjw1AoiSXjDoCBXIy4Hlooz8QFciLLlKP8h_on_vF81kma54eg0jJ-ZGjX6lp6hLediXA885G3R_tcZRsiy6uKUp05LUxH4AobDb6poKn6/s320/IMG_5541.JPG" width="239" /></a></div>
<br />
Add a dash of cinnamon/cinnamon sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4C5WK_ad1ECQbo43L_P6dg84RlZNKGcfzHrsDunQtNEwxrukSr3hO2Ss5F5_CDKqCaKX0VnHMxBDQfGXArYgTBVZ84v98vJ3h1bfJWEIKra0Dxf9f25ckE__tN-9fvPrEwWvna90Mkad/s1600/IMG_5542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4C5WK_ad1ECQbo43L_P6dg84RlZNKGcfzHrsDunQtNEwxrukSr3hO2Ss5F5_CDKqCaKX0VnHMxBDQfGXArYgTBVZ84v98vJ3h1bfJWEIKra0Dxf9f25ckE__tN-9fvPrEwWvna90Mkad/s320/IMG_5542.JPG" width="239" /></a></div>
<br />
Bake at 350F for 20-25 minutes (the original said 12 minutes, this was way too little). Let cool for a few minutes in the pan, then remove.<br />
<br />
Note: I did not spray the pan, and they were easy enough to get out. They didn't slide out, but only one fell apart. I might add more berries next time.<br />
<br />
I can't comment on how long these will keep, because we ate them all in one day :-/ YUM. The batter is nice and sweet, so the berries don't need any extra sweetening- I used cinnamon sugar this time but next time I may just add cinnamon straight to the batter. I predict that I will make these many, many times over the next few months, especially as berry picking season starts.Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-13113244768164702262013-03-29T22:29:00.000-04:002013-03-29T22:29:47.832-04:00What's Baking? March: Sprinkles!Oh this was fun! Our March What's Baking? theme was sprinkles. Anything you want, as long as it has sprinkles! So I went right out and bought a giant thing of sprinkles. Actually I toyed with the idea of making my own, but that was a little overly ambitious. I forget how few empty hours I have now that I'm teaching!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCKfaNOuDczlE0GsFfXCIMUaaRLHcmGHWdysPMR_9TjG0DXljZ2TSfY-sxA1SVrcdOTlqDNPHmAvTEdKjoASn2RZ8NUn3gmcvwOCSgNOz9GO5IgCWwzFl_p2YgbSzU5HiOitPj4jZ0yOM/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCKfaNOuDczlE0GsFfXCIMUaaRLHcmGHWdysPMR_9TjG0DXljZ2TSfY-sxA1SVrcdOTlqDNPHmAvTEdKjoASn2RZ8NUn3gmcvwOCSgNOz9GO5IgCWwzFl_p2YgbSzU5HiOitPj4jZ0yOM/s1600/whatsBaking.JPG" /></a></div>
<br />
Jen the <a href="http://www.beantownbaker.com/">Beantown Baker</a> hosted this month, so go see what everyone else made! <br />
<br />
I wasn't entirely sure what I wanted to make, but then friend N posted an adorable cookie idea on facebook- Easter basket cookies! We have no lack of sweets at Easter, but these were too cute to pass up.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeWCXiFxE2aBga_JgkAOB8SqNxVOEPsyKITPOEHzZShOwy8ADKuWx8QvNhDZEvRBOmmab25affad1yLwpBksziH2ws8D406bSzLb32_cMPkDqfQCIm0Q75c9YeXTc_xSJEt4R89ufTtmm/s1600/IMG_5342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeWCXiFxE2aBga_JgkAOB8SqNxVOEPsyKITPOEHzZShOwy8ADKuWx8QvNhDZEvRBOmmab25affad1yLwpBksziH2ws8D406bSzLb32_cMPkDqfQCIm0Q75c9YeXTc_xSJEt4R89ufTtmm/s320/IMG_5342.JPG" width="239" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
See? Ridiculous in its cuteness.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now, the original recipe, like many Easter cupcake and cookie recipes, used coconut, to simulate Easter grass. Several members of my family do not like coconut (ranging from don't care for to despise utterly), and I thought sprinkles would be the perfect substitute. I also found, way in the back of my pastry tools drawer, a jar of Easter sprinkles I bought a few months ago. Yes!!</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51fAi7WeqLMPkidnj0k9lcVKF-7FEzHGQE7RwP16VzsUaTJ1bfFf_Tu-nqrWi-HpuJre4P_Hsn_Y42RvlH2KRDoWHfMI_2uzkI9s7aFsp8AORhJrRGBskp6YWUVI_ADjSB8xe4dA-2wkn/s1600/IMG_5339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51fAi7WeqLMPkidnj0k9lcVKF-7FEzHGQE7RwP16VzsUaTJ1bfFf_Tu-nqrWi-HpuJre4P_Hsn_Y42RvlH2KRDoWHfMI_2uzkI9s7aFsp8AORhJrRGBskp6YWUVI_ADjSB8xe4dA-2wkn/s320/IMG_5339.JPG" width="239" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
For the cookies, I used my favorite <a href="http://wamozart12cooks.blogspot.com/2011/07/sugar-cookies-for-hot-day.html">sugar cookie recipe </a>(from Alton Brown), and instead of rolling them out, I took a little less than a tablespoon of dough, rolled it into a ball, and placed each ball into the well of a mini muffin tin (spray well with nonstick cooking spray!!). I pressed my thumb into each, like when you make a thumbprint cookie, and baked at the normal 357F but for a few minutes longer, 15-17min.<br />
<br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html">Alton Brown</a>'s sugar cookies<br />
<br />1 cup (2 sticks) unsalted butter, softened<br />1 cup sugar<br />1 egg, beaten<br />1T milk<br />1t vanilla or other flavoring (if you want, not in the original recipe)<br />3-3.5 cups of flour<br />3/4t baking soda<br />1/4t salt<br /><br /><br />Beat
the butter and sugar together for a until minutes until nice and
fluffy. Beat in the egg and milk and flavoring. Sift together 3 cups of
flour with the soda and salt, and add in 2 batches to the butter/sugar
mixture. Usually you'd refrigerate this dough, but I just floured my hands well and started rolling it into balls. <br />
<br />
I let the cookie cups cool in the pans, then pulled them out and let them cool overnight before frosting.<br />
<br />
I used my favorite frosting recipe, from the Magnola Bakery Cookbook. I just made half a recipe and it was plenty.<br />
<br />
1stick butter, room temperature<br />
4-5 cups of powdered sugar<br />
1/4 cup milk<br />
1t vanilla<br />
<br />
Combine butter, 2 cups of sugar, milk and vanilla in a bowl and beat til well-combined. Gradually add in more flour, about 1/2 cup at a time, until you reach the desired consistently. Beat for at least a couple minutes between each sugar addition. Color if desired (I planned to, but then thought it might camouflage the sprinkles too much).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGCSE_MHi87ngqt-jJBu8qUmiEmLvm7Ct46u7tjg7PI2suFVplvUoDIwIgXf_S2MOjbsPUtJnYpJxM6p2Gt1nFmaH6tfC6mmEwvGfvGwq1C0FrOsIKC5wY50GdkC-TFKgdn519hn0ng-0/s1600/IMG_5341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGCSE_MHi87ngqt-jJBu8qUmiEmLvm7Ct46u7tjg7PI2suFVplvUoDIwIgXf_S2MOjbsPUtJnYpJxM6p2Gt1nFmaH6tfC6mmEwvGfvGwq1C0FrOsIKC5wY50GdkC-TFKgdn519hn0ng-0/s320/IMG_5341.JPG" width="239" /></a></div>
Assembly: pipe a little bit of frosting into the well of the cookie cup (I used a star tip but it doesn't matter. I find piping easier than spreading. More things to wash, but also more control). Sprinkle with the sprinkles a the "easter grass", press in if necessary. Add in a few jelly beans to be your Easter eggs, and then cut a licorice lace to a good length and stick into the frosting to be your basket handle.<br />
<br />
Note: the handles are decorate, not functional. You can't pick up the cookie by the licorice lace handle!<br />
Note #2: if you plan to bring these somewhere else to serve, unless you have a really tall tupperware, I recommend assembling everything <i>but</i> the licorice lace handle, pack them all in your tupperware, and then add the handle when you're arranging them on the serving plate. Seems obvious, but possibly not until you've already done a bunch and now have several licorice laces with frosting-y ends.<br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZCaewKftndeS_N0Ayw-2w6pd4krEWdKfrCN1WupveSg8v0iGYKnxyjH1sDVKmCrr6SMpmjYQ1O7rJ8VkMYmoMGr2I6WCyZ1YUcXFYabmeMlR9_b2SWYQ3BwlhnOmh7rP1bXDQ0w8jLtH/s1600/IMG_5340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZCaewKftndeS_N0Ayw-2w6pd4krEWdKfrCN1WupveSg8v0iGYKnxyjH1sDVKmCrr6SMpmjYQ1O7rJ8VkMYmoMGr2I6WCyZ1YUcXFYabmeMlR9_b2SWYQ3BwlhnOmh7rP1bXDQ0w8jLtH/s320/IMG_5340.JPG" width="239" /></a></div>
<br />
here you can see my supplies: I wanted Starburst jellybeans, but the Easter candy section at the grocery store was pretty picked over. these are Sweettart jelly beans, which are pretty good. I also got Swedish Fish jellybeans, which are dangerously good. :-/<br />
<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-55411095494217202902013-03-18T22:37:00.000-04:002013-03-18T22:38:52.482-04:00Guacamus<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Guacamus! Humole! Fun with words*!<br />
<br />
I went to Shaw's the other day. (like, a week and a half before I made this). Shaw's is not my grocer of choice, but they're next door to CVS and I had to go there, so when I knew I needed to pick up milk and other perishable staples, I figured I'd just run over to Shaw's, it'd be easiest. That day, Shaw's had a special on avocados: 88 cents each. Whoa! This is an incredible deal!! Half the time I go, avocados are $1.99 each. If I go to Big Y, with a gold coin I can get a bag of 4 avocados for $5.99 (I think the bags are usually $9.99 or around there). So I grabbed 2 avocados. And the next day, tried to figure out what to do with them.<br />
<br />Normally I just make guacamole. It's easy, it's delicious. But it's also more of a summer thing for me. One time I made avocado tempura, but deep frying would be harmful to the fit of my clothing right now, so that's out.<br />
<br />
After browsing around, I found an <a href="http://www.thiscountrygirlcooks.com/roasted-garlic-avocado-hummus/">avocado hummus recipe</a>. It looked tasty, and different, and kind of healthy! Splendid.<br />
<br />
And funny side note: I never got around to making it. First I wasn't in the mood, then the school week happened and it was all I could do to make a tuna salad sandwich for dinner. I kept checking on those avocados as they sat in the fridge: one was still firm-ish so I wasn't worried, but the other was becoming quite soft- yikes! Finally the day came where not wasting these lovely, inexpensive avocados was more important than grading labs. And guacamus occurred.<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s320/IMG_5252.JPG" width="320" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_DxwEc-aqMFnSgVcHcfklZB8H4P8AeULfFnsk50YVOwL1_B5DlS4zK4pe0mOEB0Yxr13gkxuIsO5Cym2W1zH3S2jmMkwTvlxmsv12XmPALvBz5sjkiPjr6KwUhPKdlaSTdSx94sozUQj/s1600/IMG_5252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
Guacamus<br />
recipe based on roasted garlic avocado hummus, by <a href="http://www.thiscountrygirlcooks.com/roasted-garlic-avocado-hummus/">This Country Girl Cooks</a><br />
<br />
4 garlic cloves<br />
1 can of chickpeas, drained and rinsed<br />
1 avocado<br />
1/4-1/2 cup olive oil<br />
1/2 cup cilantro <br />
2-3T lime juice<br />
1/2t cumin<br />
1/8t (or more to taste) chipotle powder<br />
sea salt and freshly ground pepper, to taste (I used a fat pinch of salt and a few grinds of pepper- I figured I'd eat with salty chips/crackers and they'd provide enough salt) <br />
<br />
Roast the garlic: peel the cloves and place on a cookie sheet (baking dish, whatever) in a 375F-ish oven for about 15 minutes, until soft. Let cool.<br />
<br />
In a food processor, combine: garlic, chickpeas, avocado, cilantro, 1/4 cup of olive oil, 2T lime juice and the spices. Puree. Add more olive oil and lime juice if necessary (depending on the softness of your avocado, it may not be necessary. My avocado was so soft I could have mashed it when my hands. It was perfect).<br />
<br />
Serve with tortilla chips, pita chips, cracker, carrots, cucumbers, etc.<br />
<br />
Nutritional info:<br />
makes approx 16oz hummus, 8 2oz servings<br />
per serving:<br />
170 calories<br />
11.2g fat (1.7g sat, 1.4g polyunsat, 7.2gmonounsat)<br />
15.5g carbs<br />
4.5g fiber<br />
3.5g protein<br />
not including your dippers, of course!<br />
<br />
And the bonus? I happened to make this just before St. Paddy's Day. Complete coincidence, but I was pretty excited when I realized my convenient timing.<br />
<br />
*I choose to call this guacamus: I think it sounds vaguely Latin. Dictum ad tua mater**.<br />
<br />
**I have never taken Latin, forgive my Latin grammar.Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-20050410269219224282013-03-04T15:02:00.001-05:002013-03-04T15:12:26.084-05:00Foodie pen pals February reveal!Oh friends, it's been so long since I posted a FPP package!! I'm so glad to be back in the group.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jot8fqCAZoaSj3SGbdQ0TIcaITTnAs1EqeeTD24jIc7-GwPGsqmGJZgdaF8qaGWIydDpRCnzSrI2SxwjGK-c8J00ctgHGjgarIRmUjTGNY5Obz30gHlclSqnmXC2FWZicltwUjDMhU_L/s1600/blogbadgeSTAMP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jot8fqCAZoaSj3SGbdQ0TIcaITTnAs1EqeeTD24jIc7-GwPGsqmGJZgdaF8qaGWIydDpRCnzSrI2SxwjGK-c8J00ctgHGjgarIRmUjTGNY5Obz30gHlclSqnmXC2FWZicltwUjDMhU_L/s1600/blogbadgeSTAMP.jpg" /></a></div>
This month my goodies came from <a href="http://hoopsfreak03.blogspot.com/">Tracy</a> and she really chose well for me! She sent a big bag of granola, som delicious peanut butter sandwich cookies, honey nut chex mix, 2 luna bars and some "Ultra Spice" chai. I opened the tea immediately- I love all the Twinings Chais, but I hadn't seen the ultra spice flavor before! I'm saving the Luna bars for a Nashoba day, since sometimes I don't have a lot of time for lunch and I like to have a granola bar on my way home (since it can take me 45 min or more to get home some nights... I may or may not stop off to run some errands) and the pb cookies have been dessert a few times, along with some caramel cookie gelato- definitely hits the spot! Thank you, Tracy!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXi0iYESkaQvcn1EpvdkqbyeZTFdZXuAUzl-_JjWpQ1UEulK6e9C62EAr5BYRfb5wK2INXFzHezo6Otha-ynJFodQINiTdkbpN-EEIuCy2SJTJ0CKsJmtz8cKiZObBVG8yrzlfNqFBR7a/s640/blogger-image-1310768175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXi0iYESkaQvcn1EpvdkqbyeZTFdZXuAUzl-_JjWpQ1UEulK6e9C62EAr5BYRfb5wK2INXFzHezo6Otha-ynJFodQINiTdkbpN-EEIuCy2SJTJ0CKsJmtz8cKiZObBVG8yrzlfNqFBR7a/s640/blogger-image-1310768175.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Interested in receiving your own delicious box o' goodies?</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
Are you interested in joining us for Foodie Penpals next month? Here are some more details:<br />
<ul>
<li><b>On the 5th of every month, you will receive your penpal pairing
via email. It will be your responsibility to contact your penpal and get
their mailing address and any other information you might need like
allergies or dietary restrictions.</b></li>
<li><span style="color: red;"><b>You will have until the 15th of the
month to put your box of goodies in the mail. On the last day of the
month, you will post about the goodies you received from your penpal! </b></span></li>
<li><b>The boxes are to be filled with fun foodie things,
local food items or even homemade treats! The spending limit is $15. The
box must also include something written. This can be anything from a
note explaining what’s in the box, to a fun recipe…use your imagination!</b></li>
<li><span style="color: red;"><b>You are responsible for figuring
out the best way to ship your items depending on their size and how
fragile they are. (Don’t forget about flat rate boxes!)</b></span></li>
<li><b>Foodie Penpals is open to blog readers as well as bloggers. If
you’re a reader and you get paired with a blogger, you are to write a
short guest post for your penpal to post on their blog about what you
received. If two readers are paired together, neither needs to worry
about writing a post for that month. </b></li>
<li><span style="color: red;"><b>Foodie Penplas is open to US,
Canadian & European residents. Please note, Canadian Residents will
be paired with other Canadians only. Same with Europeans. We’ve
determined things might get too slow and backed up if we’re trying to
send foods through customs across the border from US to Canada and vice
versa. </b></span></li>
</ul>
If you’re from the US or Canada and are in participating for November, please <a href="http://www.theleangreenbean.com/february-foodie-penpals-reveal-day/www.theleangreenbean.com/foodie-penpals/" target="_blank">CLICK HERE</a> to fill out the participation form and read the terms and conditions.<br />
<br />
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-36380460530117050712013-02-26T09:42:00.000-05:002013-02-26T09:42:09.964-05:00What's Baking? February: Bake your own convenience food!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lxAKFOEn3Z2-1XrE_nY8ya8m1HZgJNAVH8lk6im0Sa4CB5Njpw1EsxJQjGDJEm5vfx6CVMcSYQJktGDpchSZivIIWL6PnR5YuWwR4k40jYn86Kj4C9YIzFuFLFfi1t-9xbY4Y_SFbZg_/s1600/IMG_5069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
This month's theme was chosen by Stephanie from <a href="http://browniesandblondies.blogspot.com/">Brownies and Blondies</a>. She challenged everyone to bake something they'd normally buy- example were pie crust or pie filling. I thought this was a great theme! And so I thought about what I'd make.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveDILQ2A11EzeEyDieHTy_6HP2JNkOQXgKaVm3X-H9lqSiXGQfJmqz37U2dyLg_Z4rZyYZBsWLzidsO-OsGYcDuH0-_-j_-I3w0ONqFhbk-xZe9jJoBdRHayaaH1Qi3XyY8vE-9vaEVqX/s1600/IMG_5071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
And I thought and thought. I don't buy a lot of baking things. I buy a lot of cooking convenience items, but not a lot of baking ones. So my husband got in on the brainstorming. He had some great ideas, but not things I'd use for baking.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWfwhtkXmgDjCA7ZLR62hfUbVGO1v0Yy60fvVwiEvSitB6js9pNKXqiu-83XgiLrrf8yuKJfwUssrJ94Ix1z6Bqtd1zolypaQDRaeFNDaPU5CQqP4clbA5meQeRou-9ktQTLXou9s4fJP/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWfwhtkXmgDjCA7ZLR62hfUbVGO1v0Yy60fvVwiEvSitB6js9pNKXqiu-83XgiLrrf8yuKJfwUssrJ94Ix1z6Bqtd1zolypaQDRaeFNDaPU5CQqP4clbA5meQeRou-9ktQTLXou9s4fJP/s1600/whatsBaking.JPG" /></a></div>
<br />
Like cheese. Who makes cheese, really? Well, this girl!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1NA7gccXuFiwlfJD0XlouIPmBIMepTJ7WObaNNS4YyI9d4cEJKU02HpH0DpwIklxi1ocy8n6z7ZjB4iDrgKb_B_mlniLMoQL-cvL7Vg4i7AOXh9_S1smiRfEzVB6VglYQS-71XW7GY-S/s1600/IMG_4990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1NA7gccXuFiwlfJD0XlouIPmBIMepTJ7WObaNNS4YyI9d4cEJKU02HpH0DpwIklxi1ocy8n6z7ZjB4iDrgKb_B_mlniLMoQL-cvL7Vg4i7AOXh9_S1smiRfEzVB6VglYQS-71XW7GY-S/s320/IMG_4990.JPG" width="320" /></a></div>
And I used it on a pizza (and used the leftover whey in pizza dough). But I always make my pizza crust, I wanted something I'd never done before.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNUZlHEc7r7Ux414Uo0Xo-7EX7gnuOo-BjrbANjO9S_IruGiH2WvA0U3-MBGM5SjD1n9V06m7rjGt06hyphenhyphenNODf-9XEH4IzymgDn3x4liN1zup6T2_ql7uhmOeVArh0JOVtmy0h39XciHAp/s1600/IMG_4993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNUZlHEc7r7Ux414Uo0Xo-7EX7gnuOo-BjrbANjO9S_IruGiH2WvA0U3-MBGM5SjD1n9V06m7rjGt06hyphenhyphenNODf-9XEH4IzymgDn3x4liN1zup6T2_ql7uhmOeVArh0JOVtmy0h39XciHAp/s320/IMG_4993.JPG" width="320" /></a></div>
<br />
I fully intended to make puff pastry. This has been on my bucket list since I saw the Martha Bakes episode on puff pastry. It looks tedious and time consuming, but not really hard. Well, that never happened- it will, though! I promise, it will happen, and I will blog about it.<br />
<br />
So I present to you:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6q82nBr4DZzzHUfyoiGGfC8Roydvx1tz-SZk205K5VWDUevZWPAYZpE0LcNjBiAnLE7N3UjhcwB-lB8z7t98dbtPwwSbkas1QTm821fBnHARDiwiPTM96ptZ05-27tGFj6k88CN_dIRF/s1600/IMG_5072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6q82nBr4DZzzHUfyoiGGfC8Roydvx1tz-SZk205K5VWDUevZWPAYZpE0LcNjBiAnLE7N3UjhcwB-lB8z7t98dbtPwwSbkas1QTm821fBnHARDiwiPTM96ptZ05-27tGFj6k88CN_dIRF/s320/IMG_5072.JPG" width="239" /></a></div>
meatballs!<br />
<br />
This might seem like a total cop-out, but if we have swedish meatballs (which is rare), we usually buy the big bag from the freezer at Ikea and slowly work our way through them. But one night, something made me think about meatballs- we had 1lb of ground turkey in the freezer, not much else, and it was too late to start chili for dinner. So I went hunting for a meatball recipe, and let me tell you, these are amazing. I'll buy my meatballs from my own chest freezer from now on.<br />
<br />
Spiced Apple Swedish Meatballs<br />
adapted from <a href="http://www.aspicyperspective.com/2012/09/spiced-apple-swedish-meatballs-recipe.html">A Spicy Perspective</a><br />
<br />
I made half a recipe- I just had 1lb of ground turkey and no sausage of any kind.<br />
<br />
For the meatballs:<br />
1 small onion, chopped finely<br />
1T butter<br />
1lb ground turkey (or beef or lamb, etc)<br />
1 cup panko bread crumbs<br />
1/4 cup apple butter<br />
2T sour cream or yogurt<br />
1 egg<br />
dash of salt<br />
1/2t allspice<br />
1/4t black pepper<br />
<br />
<br />
For the sauce:<br />
1/4 cup broth (chicken, beef, veggie, etc)<br />
1/4 cup apple butter<br />1T honey<br />
pinch of chipotle powder<br />
<br />
note: I think I have more homemade items that could be convenience than I thought- the apple butter and chicken broth I used are homemade<br />
<br />
Preheat your oven to 400F. Line a *rimmed* baking sheet with foil and spray with nonstick spray.<br />
<br />
For the meatballs: finely chop the onion and saute in butter over medium heat until the onion starts to brown. Remove from heat and let cool for a few minutes. Then put the onion and all the rest of the meatball ingredients in a large bowl and work with your hands to combine everything. Form into small balls and place on the baking sheet- mine were about 1.5T each and I got 44 meatballs from this batch. The original recipe used twice the ingredients and made 45 meatballs so apparently those were quite large!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lxAKFOEn3Z2-1XrE_nY8ya8m1HZgJNAVH8lk6im0Sa4CB5Njpw1EsxJQjGDJEm5vfx6CVMcSYQJktGDpchSZivIIWL6PnR5YuWwR4k40jYn86Kj4C9YIzFuFLFfi1t-9xbY4Y_SFbZg_/s1600/IMG_5069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lxAKFOEn3Z2-1XrE_nY8ya8m1HZgJNAVH8lk6im0Sa4CB5Njpw1EsxJQjGDJEm5vfx6CVMcSYQJktGDpchSZivIIWL6PnR5YuWwR4k40jYn86Kj4C9YIzFuFLFfi1t-9xbY4Y_SFbZg_/s320/IMG_5069.JPG" width="320" /></a></div>
<br />
Bake for 15min at 400. Mean while, make the sauce.<br />
<br />
Combine the sauce ingredients in a bowl and whisk.<br />
<br />
After 15min in the oven, take the meatballs off and spoon the sauce over each meatball.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-XwIG3YByPWp2tfnMv2E9BjcWLVZZqqeOVS_cE-BLuaZ28ooeQkoniCo9EwVKqmeqPdwTqyBL9wrY73HYu1z2gnZAfR1Dhk-mF5vqWR3oxcAZQ2xNy-IOLyyT9Qb7qfzlzD5CA_pi16p/s1600/IMG_5070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-XwIG3YByPWp2tfnMv2E9BjcWLVZZqqeOVS_cE-BLuaZ28ooeQkoniCo9EwVKqmeqPdwTqyBL9wrY73HYu1z2gnZAfR1Dhk-mF5vqWR3oxcAZQ2xNy-IOLyyT9Qb7qfzlzD5CA_pi16p/s320/IMG_5070.JPG" width="320" /></a></div>
<br />
Return to the oven and bake another 7-10 min.<br />
<br />And that's all! Enjoy!<br />
<br />
I have to say, these are delicious. They smell delicious when you're making them, they smell delicious when they're baking (and normally I avoid smelling raw meat because I find the smell unpleasant). The combination of the apple butter, allspice and onion is amazing. I bought more ground turkey and also some ground lamb the other day so I can make these again tomorrow.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveDILQ2A11EzeEyDieHTy_6HP2JNkOQXgKaVm3X-H9lqSiXGQfJmqz37U2dyLg_Z4rZyYZBsWLzidsO-OsGYcDuH0-_-j_-I3w0ONqFhbk-xZe9jJoBdRHayaaH1Qi3XyY8vE-9vaEVqX/s1600/IMG_5071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveDILQ2A11EzeEyDieHTy_6HP2JNkOQXgKaVm3X-H9lqSiXGQfJmqz37U2dyLg_Z4rZyYZBsWLzidsO-OsGYcDuH0-_-j_-I3w0ONqFhbk-xZe9jJoBdRHayaaH1Qi3XyY8vE-9vaEVqX/s320/IMG_5071.JPG" width="239" /></a></div>
I served them with spaetzle and roasted brussels sprouts. I tossed the brussels sprouts in the same sauce as for the meatballs (plus 1T olive oil) and baked for 25min at 450F. We also enjoyed them with some Swedish schnapps we bought on our honeymoon, in the duty free shop in the Stockholm airport. And for dessert, we split a semla bun, for a very Swedish evening!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZnYY2_VKr-JIhJJvpQrEjU3X_XZ4iYB3QYZNK6oXoqdnXkCa7nZPJAPOgYialShDV4ITYADdmlLcwZ5yDaDu3CAW4wyQ-WU7_OZIRTCPfCwOmZYKULVh6p7sL0Q6VCrb4Q_JTHJxOSSY/s1600/IMG_5003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZnYY2_VKr-JIhJJvpQrEjU3X_XZ4iYB3QYZNK6oXoqdnXkCa7nZPJAPOgYialShDV4ITYADdmlLcwZ5yDaDu3CAW4wyQ-WU7_OZIRTCPfCwOmZYKULVh6p7sL0Q6VCrb4Q_JTHJxOSSY/s320/IMG_5003.JPG" width="239" /></a></div>
<br />
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-85040499480915761452013-01-30T22:43:00.001-05:002013-01-31T14:03:29.272-05:00What's Baking? January Round-upIt's that time again, the What's Baking? round-up! This month I chose a theme of healthier version of our favorites, since in January we're always surrounded by new year's resolutions to live a healthier lifestyle. Even if you haven't made that healthier resolution, you can't escape low fat recipes and new exercise routines, they're everywhere.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMVqjiXwB-nWV_e6cCl6TrCuNFUdPdxI1D5pN0IdymGlyOXPePteTKCwsWcf2pVuNT10oZim2Q6h7j2wVElNbzVVnwnjKMGVNGq7PkAixlAMOMoCqf9eLOn3cVdObl3uxeYwAx-cxPTYK/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMVqjiXwB-nWV_e6cCl6TrCuNFUdPdxI1D5pN0IdymGlyOXPePteTKCwsWcf2pVuNT10oZim2Q6h7j2wVElNbzVVnwnjKMGVNGq7PkAixlAMOMoCqf9eLOn3cVdObl3uxeYwAx-cxPTYK/s1600/whatsBaking.JPG" /></a></div>
<br />
So I decided to embrace it. I also needed some good recipes I would feel less guilty about.<br />
<br />
Heather Lynne of <a href="http://hezzi-dsbooksandcooks.blogspot.com/2013/01/lowfat-blueberry-lemon-chip-muffins.html">Hezzi-D's Books and Cooks</a> made lowfat blueberry lemon chip muffins.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjnFOF65xUtHsbH0rj309UYrFmTSZcNkuVc_-Z8VU9223bN1hc5ggcNDGFS0u0wecOkK9ThN6bWjQzBIcAuBxDhiG2aVT9ddjYQfDmSRXUT4HaKmTw9pzYIhohfiEVmepY8LV1UPwC78u/s1600/HeatherL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjnFOF65xUtHsbH0rj309UYrFmTSZcNkuVc_-Z8VU9223bN1hc5ggcNDGFS0u0wecOkK9ThN6bWjQzBIcAuBxDhiG2aVT9ddjYQfDmSRXUT4HaKmTw9pzYIhohfiEVmepY8LV1UPwC78u/s1600/HeatherL.jpg" /></a></div>
<br />
<br />
Eva of <a href="http://www.evabakes.blogspot.com/2013/01/healthy-fudge-brownies.html">Eva Bakes</a> baked healthy fudge brownies.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgms5Zy-5ZgLnzWpty1ZR7CVg00e_tNHsBAQ8sk-l1PjDlxcY3LgC6uVqW4jq-qiVvbXRUN0hVGjA4Rfb1ShS3__9ZWhtkdb4P3mCWKICG7HRIoKs1gDEioIxBWNCTS02h7QZwTy83qAj_7/s1600/eva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgms5Zy-5ZgLnzWpty1ZR7CVg00e_tNHsBAQ8sk-l1PjDlxcY3LgC6uVqW4jq-qiVvbXRUN0hVGjA4Rfb1ShS3__9ZWhtkdb4P3mCWKICG7HRIoKs1gDEioIxBWNCTS02h7QZwTy83qAj_7/s320/eva.jpg" width="320" /></a></div>
Colleen of <a href="http://www.theredheadbaker.com/lightened-chocolate-bundt-cake/">The Redhead Baker</a> made a lightened chocolate bundt cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S1t-4XkqHkOwQPRs3T4QR0uBYOKpWwrmYI0USf3Reh7lJACtTuj6tLlzudSn6F4lpnV9H9ciKz6S40ckWXpqEE9x4oQ1Gwk-ZKwePkytlEbBeo9HN6wbt9JCBEWD_mVVchuUzRW12am6/s1600/colleen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S1t-4XkqHkOwQPRs3T4QR0uBYOKpWwrmYI0USf3Reh7lJACtTuj6tLlzudSn6F4lpnV9H9ciKz6S40ckWXpqEE9x4oQ1Gwk-ZKwePkytlEbBeo9HN6wbt9JCBEWD_mVVchuUzRW12am6/s1600/colleen.jpg" /></a></div>
<br />
Cara from <a href="http://www.theboysmademedoit.com/2013/01/pineapple-angel-food-cake.html">The Boys Made Me Do I</a>t made a pineapple angel food cake <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfkckbw1Hkjbrorj8ghGXsQbVtZmC-AUlk3ylbaidFjbtLHkOSDDMz65E3HFKOCkP57VXvPGm70gPEGqghto8oomdFckNBdOopDI7X9C3cHaAohAXEbhGt2TH7wIuZhkm4Z1r6AmgTSI0/s1600/cara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfkckbw1Hkjbrorj8ghGXsQbVtZmC-AUlk3ylbaidFjbtLHkOSDDMz65E3HFKOCkP57VXvPGm70gPEGqghto8oomdFckNBdOopDI7X9C3cHaAohAXEbhGt2TH7wIuZhkm4Z1r6AmgTSI0/s320/cara.JPG" width="320" /></a></div>
Ange of the <a href="http://tinytyrantskitchen.blogspot.com/2013/01/lightened-up-carrot-cake-cupcakes.html">Tiny Tyrant's Kitchen</a> made lighter carrot cake cupcakes<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Fus2LBLoZ_b0iZUeWvzmu5_wM8txwFmBbCeld79-dVzcRGw4Kw-uxEWLU95Ush5Y_e4nYr-gqhJLxGfRKC4Scjvm4JNx1r5I6oakFzV0GeeM8-um48LUy4L_3VLHNu7ILIKKLXLKuakt/s1600/ange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Fus2LBLoZ_b0iZUeWvzmu5_wM8txwFmBbCeld79-dVzcRGw4Kw-uxEWLU95Ush5Y_e4nYr-gqhJLxGfRKC4Scjvm4JNx1r5I6oakFzV0GeeM8-um48LUy4L_3VLHNu7ILIKKLXLKuakt/s320/ange.jpg" width="164" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Steph of <a href="http://browniesandblondies.blogspot.com/2013/01/whats-baking-healthier-raspberry-crisp.html">Brownies and Blondies</a> made a healthier raspberry crisp. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbXvQbOs3bOzuAZn_vRIp99eMj-1QbLcsbyV8k9WO1PPV0Lh16A3iUVvjfW9ORvLfxoAqaj2eQIHAr-9yIGDmQoArs2Qf8P3U0w3OvEzPHc-tDifx0sw24BObZlNIVeUsTAes8b0Nith5/s1600/steph.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbXvQbOs3bOzuAZn_vRIp99eMj-1QbLcsbyV8k9WO1PPV0Lh16A3iUVvjfW9ORvLfxoAqaj2eQIHAr-9yIGDmQoArs2Qf8P3U0w3OvEzPHc-tDifx0sw24BObZlNIVeUsTAes8b0Nith5/s1600/steph.jpg" /></a></div>
<br />
Jenna of <a href="http://moviegirl03journey.blogspot.com/2013/01/banana-oatmeal-cups-with-chocolate-chips.html">Jenna's Cooking Journey</a> made banana oatmeal cups with chocolate chip<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9obEiAVBiXGv3s0MKQOAHpVVZiMgHitKCpaMBJRAD_HfAOsdC9HtGGzqV0jHxOI98Hj1WRDpSJccwLlT1hMEfF8w50UPSTAyZWPfxjwt_XLozSKoNR7LY5W9t2RUojltWb9qcGst51i3/s1600/jenna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9obEiAVBiXGv3s0MKQOAHpVVZiMgHitKCpaMBJRAD_HfAOsdC9HtGGzqV0jHxOI98Hj1WRDpSJccwLlT1hMEfF8w50UPSTAyZWPfxjwt_XLozSKoNR7LY5W9t2RUojltWb9qcGst51i3/s320/jenna.jpg" width="320" /></a></div>
Joanna from <a href="http://kosherkitchenblog.blogspot.com/2013/01/flu-fighter-cookies.html">the Kosher Kitchen</a> made Flu Fighter cookies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaopJvN2cWwClAqoTLL4Z_bVaZK8t9sQ3IRtc8X1R64AWHxPrapd_fvOVY_U-LtCQRpkYYO9JDbI-ZRu7IAkJGpLeum7VEfcdl_yZRtLA_V7WKAlxF4CJJrROtbx6CVPxN0rm5YJ8zGwg/s1600/Joanna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaopJvN2cWwClAqoTLL4Z_bVaZK8t9sQ3IRtc8X1R64AWHxPrapd_fvOVY_U-LtCQRpkYYO9JDbI-ZRu7IAkJGpLeum7VEfcdl_yZRtLA_V7WKAlxF4CJJrROtbx6CVPxN0rm5YJ8zGwg/s1600/Joanna.jpg" /></a></div>
<br />
<br />
And <a href="http://wamozart12cooks.blogspot.com/2013/01/whats-baking-january-healthy.html">I</a> made cranberry oatmeal bars. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GDr5MaKojGrNPjF7iarlIpvPASyMzC3YXt5aHJOMR2kkLveabVJ9DFhC-QKcGaGoTzhOiNUKk2_mdpotqgEMk_1wFhYx9ftIA3ZTkeExxMqnATBAYOubYjEcrkDrBp7YPkakTFPHRg/s1600/IMG_4846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GDr5MaKojGrNPjF7iarlIpvPASyMzC3YXt5aHJOMR2kkLveabVJ9DFhC-QKcGaGoTzhOiNUKk2_mdpotqgEMk_1wFhYx9ftIA3ZTkeExxMqnATBAYOubYjEcrkDrBp7YPkakTFPHRg/s320/IMG_4846.JPG" width="320" /></a></div>
<br />
<br />
Enjoy these healthier recipes and happy baking in 2013!Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com1tag:blogger.com,1999:blog-8145275144213697663.post-52797411177009535512013-01-28T21:48:00.000-05:002013-01-30T22:44:45.147-05:00What's Baking? January: Baking Healthier<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuweZnxtHltLPVLgcmdgmrpKTza_siUvGqh8fe34aXL25xQK25gXRnl22maMHgtPlubMe5QOp8dsHmrt980K9Nappg12l18GKYd5Dp9Nf2HSkr_rs-GULSR_99GOJbkjGxiz1ZiUbtrVh/s1600/whatsBaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuweZnxtHltLPVLgcmdgmrpKTza_siUvGqh8fe34aXL25xQK25gXRnl22maMHgtPlubMe5QOp8dsHmrt980K9Nappg12l18GKYd5Dp9Nf2HSkr_rs-GULSR_99GOJbkjGxiz1ZiUbtrVh/s1600/whatsBaking.JPG" /></a></div>
I'm hosting our What's Baking? Bakealong this month! Since come January we are always surrounded with healthy recipes and talk of exercise and the like, I thought it'd be nice to take a look at our favorite recipes and improve their nutritional value a bit. I fully intended to improve one of my own recipes, but then I had to go and get a job and suddenly be all busy.<br />
<br />
What's that? A job? Yes, my friends, I got a job! I'm now an adjunct professor of chemistry at the local State U. No, chemistry is not exactly my subject, and no, I don't have much teaching experience. An adjunct position is a great way to get experience, though, so this is a great opportunity. I'm in my 2nd week so I'm still adjusting to my new schedule and new habits, so I'm not cooking all that much- and I wasn't able to improve on one of my own recipes.<br />
<br />
Instead, I turned to Cooking Light, which always seems to have some good recipes, healthy but delicious.<br />
<br />
I decided on the Cranberry Oatmeal bars partly because I had all the ingredients on hand- I also haven't had much time to go to the grocery store. They were incredibly easy- I didn't even have to get out the stand mixer! And they were quick to throw together, even if I planned poorly and ended up sauteing brussels sprouts instead of roasting them for dinner, since I'd already put the bars in. Oops. (sauteed brussels sprouts are much quicker, although I think I prefer roasted)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GDr5MaKojGrNPjF7iarlIpvPASyMzC3YXt5aHJOMR2kkLveabVJ9DFhC-QKcGaGoTzhOiNUKk2_mdpotqgEMk_1wFhYx9ftIA3ZTkeExxMqnATBAYOubYjEcrkDrBp7YPkakTFPHRg/s1600/IMG_4846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GDr5MaKojGrNPjF7iarlIpvPASyMzC3YXt5aHJOMR2kkLveabVJ9DFhC-QKcGaGoTzhOiNUKk2_mdpotqgEMk_1wFhYx9ftIA3ZTkeExxMqnATBAYOubYjEcrkDrBp7YPkakTFPHRg/s320/IMG_4846.JPG" width="320" /></a></div>
Cranberry Oatmeal Bars<br />
recipe from <a href="http://www.myrecipes.com/recipe/cranberry-oatmeal-bars-10000001853985/">Cooking Light</a><br />
<br />
Crust:<br />
1/2 cup whole wheat flour<br />
1/2 cup flour<br />
1 cup oats (I used old-fashioned)<br />
1/2 cup brown sugar<br />
1/4t salt<br />
1/4t baking soda<br />
1/2t cinnamon<br />
6T butter, melted<br />
3T orange juice<br />
<br />
Filling:<br />
1 and 1/3 cup dried cranberries (or other dried fruit)<br />
3/4 cup sour cream (I used low fat)<br />
1/2 cup white (I used about 1T less than 1/2 cup)<br />
2T flour (I used whole wheat)<br />
1t vanilla<br />
1t orange zest<br />
1 egg white<br />
<br />
Preheat over to 325F<br />
<br />
For the crust: combine all the dry ingredients and mix. Pour in melted butter and orange juice and mix til combined, it'll still be a bit crumbly. Reserve about 1/2 cup of the mixture and press the rest into the bottom of an 11x7 baking pan (a 9x13 works too). Set aside.<br />
<br />
For the filling: combine all the filling ingredients and stir til combined. Spread over the crust in the pan, and then sprinkle the reserved 1/2 cup crust mixture evenly over the top.<br />
<br />
Bake at 325F for about 45 minutes. Let cool and cut into squares.<br />
<br />
Nutritional info: (this is from CL's site, and doesn't factor in the whole wheat flour, low fat sour cream and slightly less sugar that I used)<br />
24 servings<br />
133 cal<br />
4.6g fat<br />
0.9g fiber<br />
1.5g protein<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWptRjEqAtKg3gtmk6XV-4T5UL7yBRGo8FoyMzbgHNfcELra5K_jUL-x9Nbkk1T4T4UR4bTjk9ERQqBIJAeRz5IrLkJtjtjdux5pmBljhtqxVnboute9ium3fXS9Bm1Nv15H48If-949F/s1600/IMG_4845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWptRjEqAtKg3gtmk6XV-4T5UL7yBRGo8FoyMzbgHNfcELra5K_jUL-x9Nbkk1T4T4UR4bTjk9ERQqBIJAeRz5IrLkJtjtjdux5pmBljhtqxVnboute9ium3fXS9Bm1Nv15H48If-949F/s320/IMG_4845.JPG" width="320" /></a></div>
They had some suggestions for maple date bars (omit the sugar in the filling and use 2T maple syrup and 2T brown sugar, and dates instead of cranberries), or using cherries and lemon zest instead of cranberries and orange zest. I want to try the maple date bars next time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-77342700136554369912012-11-14T14:42:00.003-05:002012-11-14T14:51:17.282-05:00WIAW #7: pre-holiday parties!It's time for another What I Ate Wednesday! Head on over to <a href="http://www.peasandcrayons.com/2012/11/what-i-ate-wednesday-95.html">Jenn's blog</a> to see what everyone else ate this week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpCqaFwMHeP8D4nY2XZzQcpGJWtiqkvQvVFHep190QKCdxS9_5etH_b7m-luEi8ix3SaDMzSGbxf5aUZdZSz-dPHLey5Fte-0Zmo3UgL80AwoD1MqorInIEArWPrGAfqZHcz7elUSGT1R/s1600/wiaw+fall+into+good+habits+button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpCqaFwMHeP8D4nY2XZzQcpGJWtiqkvQvVFHep190QKCdxS9_5etH_b7m-luEi8ix3SaDMzSGbxf5aUZdZSz-dPHLey5Fte-0Zmo3UgL80AwoD1MqorInIEArWPrGAfqZHcz7elUSGT1R/s320/wiaw+fall+into+good+habits+button.jpg" width="320" /></a></div>
I had a few WIAW-worthy events this week. I made the most amazing recipe for brined pork chops with sauteed apples that I need to share very soon with a large audience, because all pork lovers need to make this recipe (stay tuned! I'll post it soon). I also strongly considered sharing my Monday, when I went to soup supper, bringing a Thai Pumpkin Soup, but due to several wrong turns and a water main break, I didn't make it. The soup was still good, however. I'll share the recipe soon and add the link. Clint had intended to make beer that day, despite my absence, but he didn't get around to it in time, which ended up being good because of the water main break. Now our water's back and at its regular pressure, but we have to boil it before drinking/using, which is somewhat annoying but not too bad. I set a few big pots boiling in the morning it's enough to use throughout the day. We're trying to hold off washing dishes til we get the all-clear- luckily, we did a load off just hours before the break, so it's really only the pots and pans we have to worry about, not cups/plates/silverware.<br />
<br />
But anyway. I'm going to share with you my Sunday, which is probably the food-day I should share anyway. I don't have any recipes from Sunday, but I had some very exciting food.<br />
<br />
First off, breakfast. I had the last of my portuguese muffins, with lemon curd (homemade, of course, although this batch didn't quite set- I used frozen egg yolks, which is maybe why), and my usual egg, coffee with skim milk, and water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ4KjJSYAZNdJKyeoUj1rbnglj4oBAosYq4Q6lRuysAC2ounxI0bGc6BcS-xtXFgIYxaJ0WyrSlzOuSxNEY66LkAmz_VzLxkAZpxPLaG7ybQcE3bxeLOCzhC1Po7ldCQGTld4oG6q5HyB/s1600/IMG_3871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ4KjJSYAZNdJKyeoUj1rbnglj4oBAosYq4Q6lRuysAC2ounxI0bGc6BcS-xtXFgIYxaJ0WyrSlzOuSxNEY66LkAmz_VzLxkAZpxPLaG7ybQcE3bxeLOCzhC1Po7ldCQGTld4oG6q5HyB/s320/IMG_3871.JPG" width="239" /></a></div>
Then we headed down to Wethersfield, CT to the Colonial Dames' 2nd annual Thanksgiving Dinner.<br />
<br />
These meal was not only delicious, but educational. My mom and I recently joined the Dames, and my mom attended this dinner last year and raaaved about it. She was right.<br />
<br />
The dinner was based on a 1770s Thanksgiving Dinner. A girl in western CT wrote a letter to her cousin in NY and described who was there and what they ate. Our meal matched their menu as closely as possible.<br />
<br />
One interesting tidbit was that Thanksgiving was a big deal in CT and MA, but not so much in NY, where Christmas was bigger, because of the Dutch heritage of NY. The Puritans, of course, eschewed Christmas, but they didn't avoid all feasty celebrations. Thanksgiving, as we all know, was a big Puritan thing, but they had been having Thanksgiving feasts long before they came to the New World. Apparently they could pretty much find any reason to have a Thanksgiving feast, thanking God for whatever they thought was truly awesome. The Wampanoags, the MA/RI residents they encountered in Plymouth (btw, if you're interested in this history, The Mayflower, by Nathaniel Philbrick is really good), often held harvest feasts in late October/early November. And as we all know, when the Pilgrims had that first good harvest, they combined their tradition of giving thanks with a big feast and the Wampanoags' harvest festival tradition and had the big Thanksgiving that ours is loosely based on ("loosely" in terms of menu, since they didn't have cranberry sauce, mashed potatoes, sweet potatoes, or apple pie).<br />
<br />
The Dutch, on the other hand, didn't really care about Thanksgiving, but Christmas was their thing. Maybe that's why everyone dreams of Christmas in New York City? (not me, NYC is too warm, they rarely have a white Christmas.)<br />
<br />
Anyway, in my family, Thanksgiving's always been the big deal. Christmas is a big family celebration, and it's starting to be more important than it used to be, but when I was a kid (and definitely when my mom was little), Thanksgiving was THE holiday. Christmas was a little piddly thing. I always wondered about this, but I finally put two and two together at this dinner- my mom's side of the family is 100% old Yankee. My ancestors arrived in northern CT in the 1630s and stayed put. Of course we'd maintain the old Puritan tradition of the big Thanksgiving.<br />
<br />
But anyway, you want to hear about the food!<br />
<br />
The feast started off by visiting Mr and Mrs Silas Deane at his home in Wethersfield (not really them, of course, they both lived during the Revolutionary War). We were offered wine or Madeira and there was quite a selection of cheeses to sample. And that's my cabernet on the table. Clint had the Madeira (which was much sweeter/stronger than I remember).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZu43CZ055cSm4aQOP7NX9jKt0YlXE1-r4t8fZg7hBSgawyB4w1v2xbLF1zHu4U2lXuGi7tVSwOO4Qy11aMvpMZWPQR_dNuUrkKztF62v6n1sNZ7EP1ay8bMEarOyN-I3qb5hKFx6Sglh/s1600/IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZu43CZ055cSm4aQOP7NX9jKt0YlXE1-r4t8fZg7hBSgawyB4w1v2xbLF1zHu4U2lXuGi7tVSwOO4Qy11aMvpMZWPQR_dNuUrkKztF62v6n1sNZ7EP1ay8bMEarOyN-I3qb5hKFx6Sglh/s320/IMG_3888.JPG" width="239" /></a></div>
I did not intend to take this much, but the hard cheeses were tough to cut. This was for both Clint and me. There was a smoked gouda (on the bottom, you can just barely see it, it's the yellowish one), some sort of hard sheep's cheese, a reggiano kinda thing, and something else that was very salty and hard.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YTkGsrIOLMulkU-ssroVk3J2bIhhY4PhUsipwaRV6Ri8ZJzJFZrq8qe3rP2eXUjq1ya51Juax31mIMg7tPo4zPxYhFZkoIgtVLmorLjZzPETLTa4ztRJAsGv-NvVC6dUuNQW1q4NUduD/s1600/IMG_3889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YTkGsrIOLMulkU-ssroVk3J2bIhhY4PhUsipwaRV6Ri8ZJzJFZrq8qe3rP2eXUjq1ya51Juax31mIMg7tPo4zPxYhFZkoIgtVLmorLjZzPETLTa4ztRJAsGv-NvVC6dUuNQW1q4NUduD/s320/IMG_3889.JPG" width="239" /></a></div>
We listened to a musical group playing a recorder and dulcimers, then they rang the bell and we were herded like sheep over to the barn.<br />
<br />
I say "barn", but this is the kind of barn where you'd have an elegant wedding. It's quite lovely! Here's a little view.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97Q3ULgBReIbpTYGWkCtp1h-W5wypSc2PT8ORWARtS4srMpPki1mMgqwfr056VdVSBCsTqAbzk4EMlYmibz3ubisJB611IAup2QAOGczdxwDNqI-ChYMTwHCjiZ_vyqPB86lD9RezvdwF/s1600/IMG_3891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97Q3ULgBReIbpTYGWkCtp1h-W5wypSc2PT8ORWARtS4srMpPki1mMgqwfr056VdVSBCsTqAbzk4EMlYmibz3ubisJB611IAup2QAOGczdxwDNqI-ChYMTwHCjiZ_vyqPB86lD9RezvdwF/s320/IMG_3891.JPG" width="320" /></a></div>
<br />
The table was set very elegantly.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIPz4IPxXbG9ifL8c1VzgowFU3lI5vWONnnAnlzVwcmXQPv0jsR4vPXui60xB7ePj55pwi7BxYG_822G-lc31MnjIAin1zGd4PJajM7vPHYN2YH_Wkh0hIYowzNiLYofoU6SHtZhTdFa6/s1600/IMG_3890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIPz4IPxXbG9ifL8c1VzgowFU3lI5vWONnnAnlzVwcmXQPv0jsR4vPXui60xB7ePj55pwi7BxYG_822G-lc31MnjIAin1zGd4PJajM7vPHYN2YH_Wkh0hIYowzNiLYofoU6SHtZhTdFa6/s320/IMG_3890.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here's the menu.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VitjICCUW_rHVubKL9xYySMYp5BN7TFPBEzg02Hv88THDD73YVXQpFZ5eP7YxlHeHP-hBcIWkVJi4Whn-M5-TjGWCJl4iQ3fjkqOLQYgOrK_k4ghFtNZPLuZ5MVHr-skGdN8XpOolfhb/s1600/IMG_3893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VitjICCUW_rHVubKL9xYySMYp5BN7TFPBEzg02Hv88THDD73YVXQpFZ5eP7YxlHeHP-hBcIWkVJi4Whn-M5-TjGWCJl4iQ3fjkqOLQYgOrK_k4ghFtNZPLuZ5MVHr-skGdN8XpOolfhb/s320/IMG_3893.JPG" width="239" /></a></div>
<div class="" style="clear: both; text-align: left;">
Pottage of cabbage, leeks and onions- with bacon. This didn't look too appetizing, but was really, really good. Probably because of the bacon.</div>
<div class="" style="clear: both; text-align: left;">
In the girl's 1770s letter to her cousin, she mentioned chine of pork (essentially pork loin), venison and chicken pies, goose, turkey and this very fancy new vegetable that her uncle grew from seeds ordered from England, called celery. And you eat it raw! Apparently raw vegetables was a complete novelty at this time.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
Cabbage, leek and onion pottage- see how unappetizing it looks? Don't be fooled! I could have eaten 2 more helpings!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VitjICCUW_rHVubKL9xYySMYp5BN7TFPBEzg02Hv88THDD73YVXQpFZ5eP7YxlHeHP-hBcIWkVJi4Whn-M5-TjGWCJl4iQ3fjkqOLQYgOrK_k4ghFtNZPLuZ5MVHr-skGdN8XpOolfhb/s1600/IMG_3893.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VitjICCUW_rHVubKL9xYySMYp5BN7TFPBEzg02Hv88THDD73YVXQpFZ5eP7YxlHeHP-hBcIWkVJi4Whn-M5-TjGWCJl4iQ3fjkqOLQYgOrK_k4ghFtNZPLuZ5MVHr-skGdN8XpOolfhb/s1600/IMG_3893.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6fuJJBz0MI0cQ-1EpmYanESxwj_mnXiK-uLtaqhKp8A5FapmRYf7CHchWnndeDlkN5avKjV31d_P7czxOxcqi06vXCVdK3My4dpNQ6lrNecMWRVH6V4Eu23bDf9iwoiYG_FhPpceTYZ-/s1600/IMG_3895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6fuJJBz0MI0cQ-1EpmYanESxwj_mnXiK-uLtaqhKp8A5FapmRYf7CHchWnndeDlkN5avKjV31d_P7czxOxcqi06vXCVdK3My4dpNQ6lrNecMWRVH6V4Eu23bDf9iwoiYG_FhPpceTYZ-/s320/IMG_3895.JPG" width="320" /></a></div>
The rest of the meal was served family style. Here was the turkey, all cut up for us- and they didn't give us any dark meat! boo.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvkTl59HF13HCCT8F7iojvizm561N4i2PE61sVfWQxvOOQZGRHLD-ngOQw-trNhl3VOQ1a7YxhSnkneaYKtw4xoYHQqiE7HVnwVd4vtYT7At65ggvtn3IMabdvu7phyphenhyphenQxn8SOIXYlpjzy/s1600/IMG_3896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvkTl59HF13HCCT8F7iojvizm561N4i2PE61sVfWQxvOOQZGRHLD-ngOQw-trNhl3VOQ1a7YxhSnkneaYKtw4xoYHQqiE7HVnwVd4vtYT7At65ggvtn3IMabdvu7phyphenhyphenQxn8SOIXYlpjzy/s320/IMG_3896.JPG" width="239" /></a></div>
Creamed onions. I was not familiar was creamed onions, but it's basically like onions with cheese. Again, doesn't look too appetizing, but oh it was delicious!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7jU1f4JBqryRGjQYV-gdrV-CMDOBDn52M0Ha0L1DwCzCWwdBJTrek5WQzI0vKeZs3SD3uFK-rPFc0nk37s064L1OaZ1TXtyXw-sn1GQKIIaWtww0WoccqvAzNtTW-CMd-ReuEWQoVRt4/s1600/IMG_3898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7jU1f4JBqryRGjQYV-gdrV-CMDOBDn52M0Ha0L1DwCzCWwdBJTrek5WQzI0vKeZs3SD3uFK-rPFc0nk37s064L1OaZ1TXtyXw-sn1GQKIIaWtww0WoccqvAzNtTW-CMd-ReuEWQoVRt4/s320/IMG_3898.JPG" width="239" /></a></div>
Here's my plate. Turkey, cranberry sauce (which the Pilgrims did not have, since they wouldn't have had enough sugar to make it palatable), butternut squash, VENISON PIE omg, pork and the onions in the middle. The venison pie was by far my favorite thing. And we got really lucky because Mom and I went in the the kitchen to ask the caterer what the delicious flavor in there was (some sort of herb- maybe tarragon?), and they had 3 chicken pies (which I did not sample, everyone agreed the venison pie was better so that was good enough for me) and 4 venison pies left. I took a venison pie home! It's been the most delicious leftovers.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi739fb6KL-ADB_Gxwebyh_doVNbYO1xv45XIptA9TUWxsWNB_4qKLAACkq5u24ELcnmL_lKP3lNChCY4KR8J3-Pga3LyfeCc1rOD0vr82v6SJOg8N-n139lALq4lf9GWQtFEFYPConPJAZ/s1600/IMG_3899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi739fb6KL-ADB_Gxwebyh_doVNbYO1xv45XIptA9TUWxsWNB_4qKLAACkq5u24ELcnmL_lKP3lNChCY4KR8J3-Pga3LyfeCc1rOD0vr82v6SJOg8N-n139lALq4lf9GWQtFEFYPConPJAZ/s320/IMG_3899.JPG" width="320" /></a></div>
Then we looked down the table... and saw a turkey. ooh we want the turkey down here! Well, it arrived, and friends, get excited. This was not a turkey, but a GOOSE! ooooh. I haven't had goose since I was a kid. Unfortunately, they forgot to give us a carving knife, so some resourceful fellow whipped out his swiss army knife and we all got to work. I really, really love goose. I think Clint and I might start trying to incorporate more goose into our diet- of course, Clint's spoiled because he and his dad used to hunt geese, so he's used to delicious Canada geese whereas I'm sure all we'll be able to get is farmed geese. I don't know the difference (yet). We may toy with the idea of hunting... or finding friends who hunt.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq4FCe-cvdsY-kD_vtQY8r1OoaDSQyTc5DnbvWGHW7N8JFrrxITKE9fanfUEMGmNXoDoaw4KE0EUzhN4Oz089StImVD6vjfnt7OJ3wUGdywLn83TfgURp6b7FJpVn8UHxi9Tv_PHWiG5Y/s1600/IMG_3901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq4FCe-cvdsY-kD_vtQY8r1OoaDSQyTc5DnbvWGHW7N8JFrrxITKE9fanfUEMGmNXoDoaw4KE0EUzhN4Oz089StImVD6vjfnt7OJ3wUGdywLn83TfgURp6b7FJpVn8UHxi9Tv_PHWiG5Y/s320/IMG_3901.JPG" width="320" /></a></div>
Then it was time for dessert. Apple pie, pumpkin pie, and Indian pudding, all incredibly delicious- and that's unusual for me to say, since I am a complete pie snob. The pumpkin pie had the perfect flavor, and the apple pie had a crust worth eating! And I need to make Indian pudding more often.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U638etTM4SY1jAJbqYWpERlZW3g735ogmHcHiQ7LEE7D5N1sRdsAqgZehOriq3n11t4yZHE73YPSwtgFwewIp0b6V0T4b8WC7vA8oOHzYjekFXAVV359SlZBW-S8aUrMAcZinmRO-3is/s1600/IMG_3903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U638etTM4SY1jAJbqYWpERlZW3g735ogmHcHiQ7LEE7D5N1sRdsAqgZehOriq3n11t4yZHE73YPSwtgFwewIp0b6V0T4b8WC7vA8oOHzYjekFXAVV359SlZBW-S8aUrMAcZinmRO-3is/s320/IMG_3903.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
So that was fun.<br />
<br />
Then we had to run home to go over to Nashoba (the winery where I work) for their Artisan Guild Holiday festival thing. We went to this a few years ago, when I was still working full time and we did really well buying Christmas gifts. It's a nice event, 16 artist/crafters set up tables in the wine shop and sell their goodies, and there are hors d'ouerves provided by the restaurant and free wine. It's $5 per person, and this year there was also a raffle (which I assume we did not win since no one has called us, sad!)<br />
<br />
When we arrived, it was super busy, and our store when busy is very difficult to navigate. I was tempted to take all the "employees only" routes but I did not, since I felt I should behave as a customer, or else other customers would get the wrong idea and start using the same routes. The ticket takers explained the raffle: we had to visit all the booths and get our raffle cards stamped, and only if you collected all the stamps could you enter the raffle. It was about 6:45 by then (and it closed at 8) so we started in on the raffle ticket stamps right away. On the way, Clint grabbed an Imperial Stout and I got a glass of blueberry merlot. We also split a serving of apple crisp that was set up at a table near the back tasting bar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPP6NBRWrN1iMhIGqeIH-OVdVphGaFf8ckxN7tSmee0CCPwzqPfOFoyfjISrRhR_qjrSsrGNvCoP37C8ATwfpOVN7pZWTtVVgbIGWI2feAYcRj8M9LQCjQM5EeUbe3dHPHUO-UFUMomoy/s1600/IMG_3904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPP6NBRWrN1iMhIGqeIH-OVdVphGaFf8ckxN7tSmee0CCPwzqPfOFoyfjISrRhR_qjrSsrGNvCoP37C8ATwfpOVN7pZWTtVVgbIGWI2feAYcRj8M9LQCjQM5EeUbe3dHPHUO-UFUMomoy/s320/IMG_3904.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
After we got all our stamps (which took a while, it was hard to get the attention of the person running each booth most of the time), we each got a slider and another glass of wine- cranberry apple this time, and I added bleu cheese and caramelized onions to my slider.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sv4hWAp2DUBH1jMIZenoWC8m7yzwHGyp0f_2oLXwprWHG5pMH70GXAB7rXtO0ELvbvT54neG0dlLUYO6q2JUSNlTnMGsZQArr71wDCgFwskvHqzhNkYrtqQ4rtFytiNNwOILt9esn_cd/s1600/IMG_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sv4hWAp2DUBH1jMIZenoWC8m7yzwHGyp0f_2oLXwprWHG5pMH70GXAB7rXtO0ELvbvT54neG0dlLUYO6q2JUSNlTnMGsZQArr71wDCgFwskvHqzhNkYrtqQ4rtFytiNNwOILt9esn_cd/s320/IMG_3905.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I also had a few pieces of smoked gouda, and a prosciutto-wrapped duck breast stuffed with gouda. These were served at the event I worked at on Thursday, and it was so annoying to not be able to grab one of the tiny delicacies off the plate. I decided then and there I never want to work for a caterer and be surrounded by food and not be able to taste it. I guess working at the tasting bar is kind of the same thing.<br />
<br />
We did well on the shopping, we each got something for our moms and Clint got something for his sister. I can't tell what they are in case it spoils the surprise! But they are a combination of adorable, beautiful and incredibly clever/innovative.<br />
<br />
By the time we got home, around 8:30, I was very ready for a big pot of tea and a good episode of the Walking Dead.<br />
<br />
My good habits today were that unlike on real Thanksgiving, I was not stuffed to the gills. I was comfortably full (although the second piece of apple pie was not a good habit).<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-40473873538722125262012-11-07T09:29:00.001-05:002012-11-07T09:29:10.368-05:00WIAW #6: Election DayIt's time for another What I Ate Wednesday! See <a href="http://www.peasandcrayons.com/2012/11/what-i-ate-wednesday-94-fall-la-la-la-la.html">Jenn's blog</a> for the whole line-up of WIAW participants.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJi5dlwX7skKVy1uQHvKPnSqq6H4wwHmhOQ6yk3BPymTRaLhcMOH0v_yHR46VofDDbbF7pWXDQfu40HvScTPsbCwVzbaRmVEkN5F4kfIQdjc7BUp6JRfZzYWoFPVKQ8ePLNHwfzQ5bJtgr/s1600/wiaw+fall+into+good+habits+button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJi5dlwX7skKVy1uQHvKPnSqq6H4wwHmhOQ6yk3BPymTRaLhcMOH0v_yHR46VofDDbbF7pWXDQfu40HvScTPsbCwVzbaRmVEkN5F4kfIQdjc7BUp6JRfZzYWoFPVKQ8ePLNHwfzQ5bJtgr/s320/wiaw+fall+into+good+habits+button.jpg" width="320" /></a></div>
<br />
As you probably know, we just had the big presidential election. I'm normally pretty uninterested in politics, but I had definite ideas and opinions this time around, so I paid attention. As a result, yesterday had some stress eating.<br />
<br />
Breakfast was normal. Actually I found some Portuguese muffins at Christmas Tree Shops the other day, so I had one. I got the cinnamon raisin, which aren't quite as good as plain, but maybe this brand isn't as good as I'm used to. Well, really what happened is that I saw some turkey plates and had to text a photo to my mom, to see if they were the same things she has (since there were some nice platters for super cheap) and she and I were texting back and forth while I was in the food section and I kept smelling the most delicious, vaguely familiar smell... eventually I realized it was raisin bread smell, and I turned around and saw these. Mine!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0hkSGBiNQjnJFDQku_d9a6EKL34rXjxpL4KB9vzyMVPCIjL2pJwi3wRHHTX8TU7nBWd6hiLVY5nh1nyW6nrR_JABZrQzgXhDrrcJp9WQEuDbgoEBlNzOF5qTRldeBMPEwqPMJNzQGRHY/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0hkSGBiNQjnJFDQku_d9a6EKL34rXjxpL4KB9vzyMVPCIjL2pJwi3wRHHTX8TU7nBWd6hiLVY5nh1nyW6nrR_JABZrQzgXhDrrcJp9WQEuDbgoEBlNzOF5qTRldeBMPEwqPMJNzQGRHY/s320/IMG_3836.JPG" width="239" /></a></div>
And I had my normal egg, coffee with skim milk and water. I'm rotating through jams lately, none of the ones we have open really excite me. I'm sure I have some wonderful jam in the fridge, it's just a matter of digging far enough back to find it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxv4Wdvb-_c7fBZcgdFZE6usT7PCTOqRXK-ccAWZPaC8MCbzfsLnxtkKwnLaTxV_s2V6CSI8DTxIzPpgA4CN6iMkmbxj-V8yBwjq9EYF7-uDGaTybZDT-biGOOlRMVfZ_YY3p_0ea8PH3/s1600/IMG_3837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxv4Wdvb-_c7fBZcgdFZE6usT7PCTOqRXK-ccAWZPaC8MCbzfsLnxtkKwnLaTxV_s2V6CSI8DTxIzPpgA4CN6iMkmbxj-V8yBwjq9EYF7-uDGaTybZDT-biGOOlRMVfZ_YY3p_0ea8PH3/s320/IMG_3837.JPG" width="239" /></a></div>
<br />
Lunch was a mutsu apple with 2 laughing cow wedges. Just before lunch, we walked to the polls (1.3 miles each way), and when I got back I was too hungry to remember to photograph my lunch before I finished it! I also had this delicious popcorn, the stuff I got in my latest <a href="http://wamozart12cooks.blogspot.com/2012/11/october-foodie-pen-pals-reveal.html">Foodie Penpals package</a>, and it's so addicting!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UHdGP-vtJN1ZqnPpfFifcbrSDh0Qgz8js18IPaeLZw7wxg74Ens_ITwbBF5THGDPZIwH0N1OpdfZGfWm72Hy-MPubcUqJIoG3sWQIZUPol38JA82WVsegkuD4cOgaHEN5tcy_I0Zv50y/s1600/photo03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UHdGP-vtJN1ZqnPpfFifcbrSDh0Qgz8js18IPaeLZw7wxg74Ens_ITwbBF5THGDPZIwH0N1OpdfZGfWm72Hy-MPubcUqJIoG3sWQIZUPol38JA82WVsegkuD4cOgaHEN5tcy_I0Zv50y/s320/photo03.JPG" width="239" /></a></div>
Then I had Halloween candy. Sigh. Stress eating. To stop myself, I went upstairs and sewed for a few hours (can sewing instead of eating count as "falling into good habits"?). Before we went to Florida, we were in Halloween mode. Now things seem to be in full-on Christmas mode, which means I really need to restock my Christmas items in my <a href="http://www.etsy.com/shop/wamozart12?ref=si_shop">etsy shop</a>! Here are the new additions to my Christmas collection<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwsCvvIHM33fIhREJuuELaKKZ5DJMqBmU7-kAm2Mwrj8yxNfy5OyBmTNblvIXQMSQLhPKilDTliF9aRqKY8k5_OPY6ZqYYHtAmGumf2Re24LF3Ld0jpd9PAinrCpQ5xZNg3gEEkOOI6ra/s1600/IMG_3843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwsCvvIHM33fIhREJuuELaKKZ5DJMqBmU7-kAm2Mwrj8yxNfy5OyBmTNblvIXQMSQLhPKilDTliF9aRqKY8k5_OPY6ZqYYHtAmGumf2Re24LF3Ld0jpd9PAinrCpQ5xZNg3gEEkOOI6ra/s320/IMG_3843.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpfrGV5d0YEJzji2m9wYNIS1x46vzU_CClewFAppTw-UsP9ZSL4GNIZKXsXD56K92j6sk2x8NMBLEAm_rDZ4lCBlzMffP99V0mcKcgcf8lrTs7xKbegBrnu0a1jH5LNpglxE5i57pgXiN/s1600/IMG_3846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpfrGV5d0YEJzji2m9wYNIS1x46vzU_CClewFAppTw-UsP9ZSL4GNIZKXsXD56K92j6sk2x8NMBLEAm_rDZ4lCBlzMffP99V0mcKcgcf8lrTs7xKbegBrnu0a1jH5LNpglxE5i57pgXiN/s320/IMG_3846.JPG" width="239" /></a></div>
Here's a Christmas tree skirt from last year I'm bringing back<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hk01Aj5rQnHu5fWp-sZrBCkK3ezAgVAiphkrGXSMkhN7juH00h1y-qyXhKd6eAhUYPZxIOt5HqPrx3Eiw0r5PXLoDJATxF02Q_KtADZLC3nSolA4gKZT-kRFXFfyGsMbOBeRllAo4phz/s1600/IMG_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hk01Aj5rQnHu5fWp-sZrBCkK3ezAgVAiphkrGXSMkhN7juH00h1y-qyXhKd6eAhUYPZxIOt5HqPrx3Eiw0r5PXLoDJATxF02Q_KtADZLC3nSolA4gKZT-kRFXFfyGsMbOBeRllAo4phz/s320/IMG_1229.JPG" width="320" /></a></div>
<br />
Dinner was fish tacos (leftovers, actually). I took a bunch of food from my parents' house after the hurricane, since they'd lost power and nearly everything in their freezer thawed. We got 2lbs of cod from them, and we used half of it in fish tacos (the other half in fish kibbe, but I need to tweak the recipe before posting. I had to make some substitutions and hopefully they are why it was a little boring).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoybD76qKN1Enfcs3q7O54vlyiOFh_GKSBRxDQ_TaTXPwxSvUyZB-3hfqho1aNCv6tMOrVFnpBoUlzcSVianrMucpnx3Ltxed7xmy90Hw3iCO3UMDWcGi8gFzHI51RFW1Ki95BYNTmubo/s1600/IMG_3830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoybD76qKN1Enfcs3q7O54vlyiOFh_GKSBRxDQ_TaTXPwxSvUyZB-3hfqho1aNCv6tMOrVFnpBoUlzcSVianrMucpnx3Ltxed7xmy90Hw3iCO3UMDWcGi8gFzHI51RFW1Ki95BYNTmubo/s320/IMG_3830.JPG" width="239" /></a></div>
<div class="" style="clear: both; text-align: center;">
(confession- this photo was from the previous night's dinner, I didn't have the beer last night)</div>
I really love the slaw I made- 1/2head of red cabbage, then a dressing of about 3 or 4T lime juice, 1/2T honey, about 1/2t cumin, a dash of chipotle powder and a pinch of sea salt. I meant to chop some cilantro and toss in, but I ended up just putting cilantro on the tacos themselves. So simple and tasty.<br />
<br />
On Tuesdays I have choir rehearsal, and the whole rehearsal was spent checking numbers on Huffington Post. We got out 15 minutes early, since we were all a little tense, and then I came home for some peanut butter mochi (which, honestly, is a little weird. The pb filling is good, but the mochi tastes kind of like baked beans. In a weird way. I love baked beans, but it's a weird context.).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMycrJBIOhPLIIEAzWs897RCsmtJcinZU-2KpFk5GJYqFlyHT5r-BkPVoI2J4QTD8mTFCJ6rr2yMU_RnaObWpwXFYMoO0DayrtMeB2-dtml060n7pUw7qz9OEK7XkJUXKuQW_YUZkaNtr/s1600/IMG_3849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMycrJBIOhPLIIEAzWs897RCsmtJcinZU-2KpFk5GJYqFlyHT5r-BkPVoI2J4QTD8mTFCJ6rr2yMU_RnaObWpwXFYMoO0DayrtMeB2-dtml060n7pUw7qz9OEK7XkJUXKuQW_YUZkaNtr/s320/IMG_3849.JPG" width="320" /></a></div>
<br />
Then I decided it was time for a drink, so I had a bit of Northern Comfort. It didn't give me much comfort, I realized I need to dilute in something- apple cider is good. I would have had wine, but we didn't have any open bottles!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLU9vz6aO2XQqkWfO4GatX9ZBdrMA7LmKqIq52qrhWcc34X2VYcVT3Hew78kldF4djW9TDXOobn4u3pVrQ5EUdBEXms7u2iE8NC-XsVRN3Gy4uTiisszwveicYfURWFqI4uL-yW90zEcb/s1600/IMG_3850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLU9vz6aO2XQqkWfO4GatX9ZBdrMA7LmKqIq52qrhWcc34X2VYcVT3Hew78kldF4djW9TDXOobn4u3pVrQ5EUdBEXms7u2iE8NC-XsVRN3Gy4uTiisszwveicYfURWFqI4uL-yW90zEcb/s320/IMG_3850.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then the election was more or less over, and I made the mistake of checking up on facebook. It started making me too mad, so I went to bed. :pCatherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com1tag:blogger.com,1999:blog-8145275144213697663.post-55329928601420071682012-11-05T23:31:00.002-05:002012-11-05T23:31:36.863-05:00October Foodie Pen Pals Reveal!<br />
<br />
<span style="font-family: Times, Times New Roman, serif;">3rd time's a charm, my friends! </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CEGGNEp8D1htk8nuuD8MO6SwRT1tXOcmKdhW5QGOqGl8zwxoj6-6EnyE0pqx5__N1lh3zaaxh9j4_UDCLJZb6Na4wJwExngzoEh5Q5v3yu5LJHStlv_0xtnFBXaJ5YHEO-5pMeRmAOTG/s1600/blogbadgeSTAMP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CEGGNEp8D1htk8nuuD8MO6SwRT1tXOcmKdhW5QGOqGl8zwxoj6-6EnyE0pqx5__N1lh3zaaxh9j4_UDCLJZb6Na4wJwExngzoEh5Q5v3yu5LJHStlv_0xtnFBXaJ5YHEO-5pMeRmAOTG/s1600/blogbadgeSTAMP.jpg" /></a></div>
<span style="font-family: Times, Times New Roman, serif;">My first FPP package arrived late (thanks a bunch, USPS) and my second not at all. So I was very hopeful and excited for my third package, which arrived in a timely manner- only wouldn't you know, I left on the 22nd to go to Florida. I was able to open my package and gaze lovingly at the deliciousness inside before we left for the airport, but I had to wait til I got home to try any of it. Just one thing to make coming home from a trip less sad! (that, and the poor lonely tiny kitten waiting patiently for us!) I did consider bringing some of it as plane snacks, but I worried I wouldn't be able to fully enjoy it while dealing with plane annoyances, so I left everything at home.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">My package came from Bethany at <a href="http://accidentalintentions.wordpress.com/">Accidental Intentions</a>. I'd told her I love trying local goodies from places that aren't here, so I got some interesting Chicago treats!</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD5rn0kruY21RA92w3et7YL_wYOFycvOUgYf3f4DHEZ5qBFxrfPhz41o_wTkGrdwS3uAaIxpJ8YZWoNrPk32VPAcxUwnWnodHi7VwN-Wg6573rag4YQnWAcqlFpx9uBJyQ5AV78xsJIJj/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD5rn0kruY21RA92w3et7YL_wYOFycvOUgYf3f4DHEZ5qBFxrfPhz41o_wTkGrdwS3uAaIxpJ8YZWoNrPk32VPAcxUwnWnodHi7VwN-Wg6573rag4YQnWAcqlFpx9uBJyQ5AV78xsJIJj/s320/photo.JPG" width="320" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Times, Times New Roman, serif;">On the left is a Chicago Mix flavored popcorn. I had no idea what this was. I opened it and peeked inside, and it's a bag of popcorn, half is orange cheese and half is caramel. It's a very simple concept, but really tasty! Pairing these two flavors reminds me of gjetost, which is one of my favorite cheeses- it's caramelized goat cheese, so it makes sense. I might need to track down more of this! (oh look! it's on <a href="http://www.amazon.com/G-H-Cretors-Popcorn-Chicago-6-5-Ounce/dp/B005A1LG7K/ref=sr_1_1?ie=UTF8&qid=1352175626&sr=8-1&keywords=g+h+cretors+popcorn">amazon</a>! And I was going to place an amazon order soon anyway, since I broke my French press carafe and need a new one...)</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Next, Chicago Flats flatbread crackers. So yummy with cheese! This was my pre-workout snack tonight.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Assorted Tazo teas. I've already had all the chai teabags ;)</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Milk and dark chocolates (ummm all gone)</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">2 single serving packets of Justin's Almond butter- the honey one escaped the photo. These are 2 flavors I haven't tried yet, since Wegman's doesn't have a huge selection of Justin's, just plain and maple and once upon a time, chocolate, but I haven't seen it lately. I haven't decided how to enjoy these yet. Many people seem to like eating them straight from the package... it might make a good post-workout snack later this week. Hmm.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">So in the end, my 3rd month in FPP was a big success! I just had to delay the enjoying and the posting because of my trip and the hurricane, but these snacks were definitely worth the wait. Thank you, Bethany!!</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">How can you join in on the fun? Click <a href="http://www.theleangreenbean.com/foodie-penpals/">here</a>!</span><br />
<span style="font-family: Times, Times New Roman, serif;">Here are the details:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><strong>On the 5th of every month, you will receive
your penpal pairing via email. It will be your responsibility to contact
your penpal and get their mailing address and any other information you
might need like allergies or dietary restrictions.</strong></span><br />
<span style="font-family: Times, Times New Roman, serif;"><strong>-You will have until the 15th of the month to put your box of
goodies in the mail. On the last day of the month, you will post about
the goodies you received from your penpal! </strong><br />
<strong>-The boxes are to be filled with fun foodie things,
local food items or even homemade treats! The spending limit is $15. The
box must also include something written. This can be anything from a
note explaining what’s in the box, to a fun recipe…use your imagination!</strong><br />
<strong>-You are responsible for figuring out the best way to ship your
items depending on their size and how fragile they are. (Don’t forget
about flat rate boxes!)</strong><br />
<strong>-Foodie Penpals is open to blog readers as well as bloggers. If
you’re a reader and you get paired with a blogger, you are to write a
short guest post for your penpal to post on their blog about what you
received. If two readers are paired together, neither needs to worry
about writing a post for that month. </strong><br />
<strong>-Foodie Penplas is open to US & Canadian residents. Please
note, Canadian Residents will be paired with other Canadians only. We’ve
determined things might get too slow and backed up if we’re trying to
send foods through customs across the border from US to Canada and vice
versa. </strong></span><br />
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-53202344849098324402012-11-05T13:06:00.002-05:002012-11-05T13:06:48.904-05:00Disney recap, part 1 of 5<br />
Oooh so much to say! I'm going to split this into a few parts so it doesn't take you hours to read each post. I photographed <i>every single thing</i> I ate (3 exceptions: 2 danishes that were the same as previous danishes, and my mom's sorbet, as mentioned in the previous post) and I can tell you about it. And if you decide you absolutely MUST attend Disney's Food & Wine Festival, well, you have another 10 days to do so! Hop on that plane and get down there!<br />
<br />
First of all, I would like to say that, despite the massive amounts of food I ate, I am very pleased to have <b><i>maintained my weight</i>. </b>Can you believe it?! We walked probably close to 10 miles a day, and I am a very brisk walker so it was better exercise than I would have believed. To be honest, my normal walking is like a mile every other day, I don't exercise nearly as often as I should, but I intend to fix that little issue.<br />
<br />
We left on Monday on a 6:05am flight. This is crazy, but this is what my parents do, and to make it easier, we all flew down together. It lets us have pretty much an entire day once we get there, even if we are zombies for part of it. We ate muffins at the airport for breakfast- edible, but not anything worth mentioning.<br />
<br />
We checked in, our room wasn't ready (at 11:00am, of course), so we checked out bags and headed over to the Magic Kingdom. My parents are really into the new(ish) sorcerer game, so we signed up and did a few sorcerer things, then headed back to the hotel for our lunch reservations at Whispering Canyon.<br />
<br />
We did not love Whispering Canyon. The menu used to be quite different (like 15 years ago, so I don't remember it at all), and the menu is fine, but not what we were looking for. Unfortunately, the atmosphere is really not what you want when you've been awake since 3am. It's a better place for kids- very loud and the staff is Disney-obnoxious (you know, in your face but not really rude about it).<br />
<br />
Clint had Moosehead beer and I had a moonshine margarita.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mSvvXd8ihmuF-8I8ncm9ZtB6SYca-LHUYl6zNbC0qSVP6mZcN8IwaRwtfONkwQpuNjjTLP4xZdErnIsLidpT_ML21nlSCmBNp2vOKfKQcAWEY5zPXbAjJhQYjmkiILHvYJKWPJWZj3ae/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mSvvXd8ihmuF-8I8ncm9ZtB6SYca-LHUYl6zNbC0qSVP6mZcN8IwaRwtfONkwQpuNjjTLP4xZdErnIsLidpT_ML21nlSCmBNp2vOKfKQcAWEY5zPXbAjJhQYjmkiILHvYJKWPJWZj3ae/s320/IMG_3347.JPG" width="239" /></a></div>
Apps were good- Indian fry bread on the top and delicious pulled pork spring rolls on the bottom.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtZ0Pge4eT5oIjtEPU454OhvwUrufdahm8NTNoTaBprkFnajFuEe0LUTBnpDtTpNtawmDXYALMhfQtaTLr_7ynXwNqWsObDG6WN7SK_6TmRpyTsNx7zTDvbQifWc_cq_JDNUaERgdnrku/s1600/IMG_3348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtZ0Pge4eT5oIjtEPU454OhvwUrufdahm8NTNoTaBprkFnajFuEe0LUTBnpDtTpNtawmDXYALMhfQtaTLr_7ynXwNqWsObDG6WN7SK_6TmRpyTsNx7zTDvbQifWc_cq_JDNUaERgdnrku/s320/IMG_3348.JPG" width="239" /></a></div>
I had a salmon quesadilla. It was fine, not amazing. The tomato chutney was amazing, though.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRsMx5I99Rdxgu2wgDG2UGT3rBMnFbzKgeQCzqAEAK8IsfTwtQ5KyB8ki_YPpatliRlXL-jRwEbvkL67MuKJI2aAstYn0M23ZSASyPz7TC4JtXQ0cqNjImd1AtiItB3jbvektYzPaXx4V/s1600/IMG_3349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRsMx5I99Rdxgu2wgDG2UGT3rBMnFbzKgeQCzqAEAK8IsfTwtQ5KyB8ki_YPpatliRlXL-jRwEbvkL67MuKJI2aAstYn0M23ZSASyPz7TC4JtXQ0cqNjImd1AtiItB3jbvektYzPaXx4V/s320/IMG_3349.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
In my opinion, Magic Kingdom is not a place to go to eat. It's a place to go because your kids want to meet Mickey, the princesses, go on rides, etc. Eating in Magic Kingdom occurs because your hungry. That being said, there is good food there, but it's not widespread. We spent our evening in MK working on the sorcerer game (didn't get very far, since one of the portals we needed to use was down). For dinner, Clint and I ate at Pecos Bill's in Frontierland, a place I remembered from years and years ago as a place to get a good burger. We didn't get burgers this time, Clint got a pulled pork sandwich and I got taco salad. The pork was pretty good, but the taco salad surprised me- it comes as a taco shell and meat. I saw other people picking up their orders, and the first one I thought the woman was just weird and asked for just meat. Then I saw another and another that was just shell and meat, and I was very confused- how on earth is that taco <i>salad</i>? Toppings bar! Add your own salad. So I piled on a ton of very fresh and good lettuce and tomatoes. In the end, it was pretty good, worth eating, but I'd get something else next time. (there was a pulled pork and steak special that look delicious in the picture but I saw someone that'd ordered it- I won't get that! the steak is very small and sad-looking)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqYG72cKxXdLmQAQfr1xHCt51HYCliaXnN5vb0DTMf2-PzC9rv9i7hfkkNAOnhShpKvRXvgOEFuSPSfWBO3aF5iKqua-xUAq9WutxdVHEIAtrNsBZTeWGL2k8dyX_ta3F0q7-G1Slabc/s1600/IMG_3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqYG72cKxXdLmQAQfr1xHCt51HYCliaXnN5vb0DTMf2-PzC9rv9i7hfkkNAOnhShpKvRXvgOEFuSPSfWBO3aF5iKqua-xUAq9WutxdVHEIAtrNsBZTeWGL2k8dyX_ta3F0q7-G1Slabc/s320/IMG_3354.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Dessert in the Magic Kingdom is a pineapple whip. Lately I prefer my pineapple whip in the form of a pineapple float. A pineapple whip is basically pineapple soft serve. You may know that I truly adore pineapple, but I have a mild allergy/sensitivity to it. I eat pineapple, but I pay for it almost immediately. However, I can have canned or fully cooked pineapple and pineapple juice! Hooray. Years ago, the pineapple whip was served with a piece of fresh pineapple. It's a nice touch, but I was relieved when they stopped doing that. Lately I prefer my pineapple whip in float form: pineapple juice with a good helping of pineapple whip on top. Around the time they started offering the floats (or maybe I only noticed it then), they also started having vanilla soft serve, and you can of course order a pineapple-vanilla swirl- amazing! For some reason, I didn't think you could get a swirl with a float, but this time the women misheard me and that's what she gave me. Perfect! I love the combination of vanilla and pineapple. You can see Clint's pineapple/vanilla whip in the background, he eats his differently than I do. One thing I love about these is they're hollow. I really got a kick out of the empty middle when I was a kid, and it's sort of stuck.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AdDjQcyfu3Q76jXRApwBjxm7LOIjvn5HbM1AMTxOCMyeqa8Kxm8rykTzgQqXoslLC2kBN5IBb9U5D5ePtImmKXYEQnLhKAtlCDrULoDG5R2acCmEdKE4lHMq3RWe2-2bR5wBcmbAdXwU/s1600/IMG_3359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AdDjQcyfu3Q76jXRApwBjxm7LOIjvn5HbM1AMTxOCMyeqa8Kxm8rykTzgQqXoslLC2kBN5IBb9U5D5ePtImmKXYEQnLhKAtlCDrULoDG5R2acCmEdKE4lHMq3RWe2-2bR5wBcmbAdXwU/s320/IMG_3359.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Day 2 is posted<a href="http://wamozart12cooks.blogspot.com/2012/10/wiaw-4-disneys-food-and-wine-festival.html"> here</a>.<br />
<br />
Day 3: Epcot.<br />
<br />
On Day 2, I mentioned Key Lime wine, and how interesting it was (I later went back to buy a bottle). Well, on Day 3, we moseyed on over on to the F&W HQ pavilion to check it out. In past years, we haven't really paid attention to the HQ pavilion. Our first time at the F&W, we visited because Jamie Deen (Paula's son) was there signing books, but the line was impossible so we gave up. I think we knew they offered seminars and things, and we knew about the gift shop (obvs). This year we did a better job of checking it out. We took wine seminars. We visited the chocolate exhibit (history of Ghirardelli, complete with free samples and chocolate sculptures). We drank "drinking chocolate" at the chocolate exhibit- this is supposed to be some amazing kind of hot chocolate, but honestly it's about the same as the hot chocolate I normally drink, which is made from dissolving chocolate shavings in scalded milk. (Still tasty, though!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3grme2RbQRUF_7Im2kYJWdv7i_GhJWiY7De0PBvicZMaRiudknJmEOJQNfnZcjHoVqsF56omT8_ubtx_qw76Y5DoXJpdREjYXnLL5AWmEUUAN3VU9Hs23LC7hPSe02bGYmJn1SNBt4_3/s1600/IMG_3430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3grme2RbQRUF_7Im2kYJWdv7i_GhJWiY7De0PBvicZMaRiudknJmEOJQNfnZcjHoVqsF56omT8_ubtx_qw76Y5DoXJpdREjYXnLL5AWmEUUAN3VU9Hs23LC7hPSe02bGYmJn1SNBt4_3/s320/IMG_3430.JPG" width="239" /></a></div>
<br />
We hung out in the Chase Cardmember lounge (clean bathrooms with no lines and free soft drinks!). And we took more seminars.<br />
<br />
Our first seminar was by a rep from Kim Crawford Winery in Marlborough, New Zealand. It was a good seminar, we learned about the winery and their wines and watched video clips of the head winemaker talking about the wine we were tasting (btw, his "tastes" of wine were much more generous than ours!). We tried their sauvignon blanc, chardonnay and pinot noir, which were all pretty good. I took notes, of course (but they're still packed somewhere!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9cDpoplqOMocXEcX-gidaL9-FDFUxMuc6R1JoniSuxrKTUGe3CatKYKc1obqQxb-Ce_jUvyrr-w4m3hDYTRsaTsi581GCQDgb0dsZrkt7Ej7h8ib4SRi8RqDiVMk-lIMUpcCVRefQbos/s1600/IMG_3417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9cDpoplqOMocXEcX-gidaL9-FDFUxMuc6R1JoniSuxrKTUGe3CatKYKc1obqQxb-Ce_jUvyrr-w4m3hDYTRsaTsi581GCQDgb0dsZrkt7Ej7h8ib4SRi8RqDiVMk-lIMUpcCVRefQbos/s320/IMG_3417.JPG" width="320" /></a></div>
<div class="" style="clear: both;">
<br />After that, we visited the wine shop and found WINE JUICE BOXES. Oh my.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMv6VtpYFOocsOTGN6NS-bhnnb7KFucZ2FsPbGM-V3m4GoTeDp92JQrubEuJoB6fff-eU0qWqxXFCtk9K3CRYu0fRl7CyjwNWNvtv_I9oX80q2otOQCpLuCiaKmnOMz3fDh59WwGdxp_X/s1600/IMG_3415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMv6VtpYFOocsOTGN6NS-bhnnb7KFucZ2FsPbGM-V3m4GoTeDp92JQrubEuJoB6fff-eU0qWqxXFCtk9K3CRYu0fRl7CyjwNWNvtv_I9oX80q2otOQCpLuCiaKmnOMz3fDh59WwGdxp_X/s320/IMG_3415.JPG" width="320" /></a></div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
They were from the Florida Orange Grove Winery, the place that made the key lime wine and the sangria I'd tried the day before. Mom and I split the mango wine juice box, which was the one we hadn't already tried. It was pretty good. Very sweet, like mango is, and like the key lime wine, it was really hard to tell it was 10% alcohol. Danger!</div>
<div class="" style="clear: both;">
Then lunch at Coral Reef in The Living Seas pavilion. This is mom's favorite restaurant. I think it's fine, definitely not a favorite. I like seafood but I don't find their menu items all that interesting, it's stuff I can get anywhere. I had lobster bisque and the fish tostadas.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVnaMqJqHyAHmIwhm6V0H4PpJFAjb-HgkGSbFfBfEJfyo8E0nJkKSy5GI2qlOTgpkdaGZN6o0NEjRKM751Pb6z_1h7dDQblpRveOR8ImWOWyqwifVVb7pIF-bW0LcfhMF_PHvov-Vn__s/s1600/IMG_3425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVnaMqJqHyAHmIwhm6V0H4PpJFAjb-HgkGSbFfBfEJfyo8E0nJkKSy5GI2qlOTgpkdaGZN6o0NEjRKM751Pb6z_1h7dDQblpRveOR8ImWOWyqwifVVb7pIF-bW0LcfhMF_PHvov-Vn__s/s320/IMG_3425.JPG" width="320" /></a></div>
Clint had miso glazed salmon.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcTOb6DUpW1D09TxtxAENni5XlS6y8h8sYYl-jtRFGkxmakfjBmWAb3qkoGow2IYOEEK_dqzfmRI2XJHArfJDZb93Aagso6K3kdF4WCb5dQliuhDxfWfWPvojBc_f97nZn3_8YcrZbzwv/s1600/IMG_3427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcTOb6DUpW1D09TxtxAENni5XlS6y8h8sYYl-jtRFGkxmakfjBmWAb3qkoGow2IYOEEK_dqzfmRI2XJHArfJDZb93Aagso6K3kdF4WCb5dQliuhDxfWfWPvojBc_f97nZn3_8YcrZbzwv/s320/IMG_3427.JPG" width="320" /></a></div>
<br />
Mom had grilled mahi mahi with coconut cilantro rice and shrimp (citrus sauce on the side)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28O0UlJbunKSOG2UXqM27PjflTxGge8ELFqarQ0tyy9XFWeFgyNWn1FK_dSkOjVBiv3jf_uPsr4HFiTW7QCCYkgFLZY0waWJ2TWjHpJtfbWlCPhOkw7c1GPqvQr1rhEMyDvWkZerT7tq1/s1600/IMG_3428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28O0UlJbunKSOG2UXqM27PjflTxGge8ELFqarQ0tyy9XFWeFgyNWn1FK_dSkOjVBiv3jf_uPsr4HFiTW7QCCYkgFLZY0waWJ2TWjHpJtfbWlCPhOkw7c1GPqvQr1rhEMyDvWkZerT7tq1/s320/IMG_3428.JPG" width="320" /></a></div>
Dad had trout with some sort of bean/tomato concoction.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWTIxhyphenhyphenTWsLfSobtPCr-Nh-wpFyndDgzmYGtoi9ofHDq04y3A2qbdbanbaKR9ggcxa5nzOnkFjRjjmfXkCwa2CKlsSjNHk2quo1V2fQemhIK-1AQIEhW0llPniZHdnXqc2tAIvdpVWCY4/s1600/IMG_3429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWTIxhyphenhyphenTWsLfSobtPCr-Nh-wpFyndDgzmYGtoi9ofHDq04y3A2qbdbanbaKR9ggcxa5nzOnkFjRjjmfXkCwa2CKlsSjNHk2quo1V2fQemhIK-1AQIEhW0llPniZHdnXqc2tAIvdpVWCY4/s320/IMG_3429.JPG" width="320" /></a></div>
<br />
For dinner, we wandered around the F&W, of course! First stop, Swedish Meatballs from Scandinavia!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0nnmc3kVknHxr8-GNs9v_oPm-3zFtZX54acPeRneY4nqyPGYmrXcHbhUqm5Y7Xar7MABDC3oDCx6ApXkvPtPBE5kEHyl_QgiGMlu3t8eZHW2r1iyIhcGjV1m2EjW_V0YMd-mj3fc19VQ/s1600/IMG_3431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0nnmc3kVknHxr8-GNs9v_oPm-3zFtZX54acPeRneY4nqyPGYmrXcHbhUqm5Y7Xar7MABDC3oDCx6ApXkvPtPBE5kEHyl_QgiGMlu3t8eZHW2r1iyIhcGjV1m2EjW_V0YMd-mj3fc19VQ/s320/IMG_3431.JPG" width="239" /></a></div>
Then a mung bean pancake with shrimp and raspberry wine from South Korea. The pancake was incredibly salty- we ate about half and tossed the rest :(<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCmnLvWALwKqNF8Uaig5AvJ80dvz1XD7ppdgC5T3PP4Qp7FiI8Qn9j4cy1vRYKl4GsJ7N_GI4VclY8d-HP2qBNjC9AZhatd485uEmlQ7tMbC0eDZnpDuZsq9XwWpfJAnO_kx1cebyuf8v/s1600/IMG_3432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCmnLvWALwKqNF8Uaig5AvJ80dvz1XD7ppdgC5T3PP4Qp7FiI8Qn9j4cy1vRYKl4GsJ7N_GI4VclY8d-HP2qBNjC9AZhatd485uEmlQ7tMbC0eDZnpDuZsq9XwWpfJAnO_kx1cebyuf8v/s320/IMG_3432.JPG" width="320" /></a></div>
Cheese fondue from Cheese- yes, there is a booth called "Cheese". This was pretty good. I ate it all myself :)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Gch3tEgafhKAYM0UVSQ27pYqmauNlS3c1m2omnKoguEVE3CCPIQYZJwF3GgAQ1wfE-cEbtsS48I97-uSwqpgRV1JL_Kz1NMvobdaXno-sqMVrZBRLNDvG6GfC32VRVQtnfAQpiJPCGp/s1600/IMG_3433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Gch3tEgafhKAYM0UVSQ27pYqmauNlS3c1m2omnKoguEVE3CCPIQYZJwF3GgAQ1wfE-cEbtsS48I97-uSwqpgRV1JL_Kz1NMvobdaXno-sqMVrZBRLNDvG6GfC32VRVQtnfAQpiJPCGp/s320/IMG_3433.JPG" width="239" /></a></div>
Beer flight!! This was Flight #1 from the Brewer's Collection. Clockwise from top left: Hoevels, Radeberger Pilsner, Schoeffenhofer Grapefruit, Berliner Kindl Dark. 1: didn't love, 2: ok, 3: OMG AMAZING, 4: not bad.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y06LPegmqWhD3kLbLw4NyfHdyo3UmHUTcFzOkjyhLtfKzGOV7c6nlTt6NEyMRKq5qr7xyqzbH-fV7cgojbmQZ7XN7WA4mo_GyGAqjAqi9FdD2nHJeD5bOATs1BMzfXkoEliEJaZwHIIb/s1600/IMG_3434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y06LPegmqWhD3kLbLw4NyfHdyo3UmHUTcFzOkjyhLtfKzGOV7c6nlTt6NEyMRKq5qr7xyqzbH-fV7cgojbmQZ7XN7WA4mo_GyGAqjAqi9FdD2nHJeD5bOATs1BMzfXkoEliEJaZwHIIb/s320/IMG_3434.JPG" width="239" /></a></div>
Yes, I love my girly, fruity beers. The grapefruit was kind of like a Shandy, which is half beer and half lemonade, only with grapefruit. Later on I had their regular hefeweizen, which was also very delicious.<br />
<br />
Then we decided we were tired, and wanted to go back to the hotel. We took the monorail back to Magic Kingdom, then the boat to the hotel. We rested. My parents decided to go to the pool, and Clint and I decided to return to Epcot. It was "Extra Magic Hours", which means Epcot was open late for Disney resort guests- til midnight instead of 9pm. So we had the brilliant idea of going back for more food. The only problem with this is the F&W isn't actually open for extra magic hours. Nor are a lot of the stores and sights to see in the countries, it's pretty much just the rides in future world, which we'd done earlier that day, that are open. Huge fail. We took the bus (which took about 1.5hrs), walked through Future World to the World Showcase, walked pretty much around the world without finding anything to do, then finally got a ham sandwich in France and a tiny glass of Beaujolais.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GHR2thgERCJK2bOpJg26mKQT-TXGmcmau2MPDtw_7nmodjYgJxIaYtpSMfqNVZHHiASVnQEkqx4PyKmKXLhMMNqjO_3zehPNvZhsHP5dFdGn4jgGXwtldiTGG788INP35R-G2x9lIr/s1600/IMG_3438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd-GHR2thgERCJK2bOpJg26mKQT-TXGmcmau2MPDtw_7nmodjYgJxIaYtpSMfqNVZHHiASVnQEkqx4PyKmKXLhMMNqjO_3zehPNvZhsHP5dFdGn4jgGXwtldiTGG788INP35R-G2x9lIr/s320/IMG_3438.JPG" width="320" /></a></div>
We were kind of tired and annoyed by the time we got back to the room. Day 4 would be better!<br />
Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com0tag:blogger.com,1999:blog-8145275144213697663.post-33402443270929165782012-10-31T08:31:00.004-04:002012-10-31T19:59:37.930-04:00WIAW #5: eating for a hurricaneAs most of you probably know, Hurricane Sandy hit the northeast a couple days ago. As you also know from m last entry, I've been in Disney World. And wouldn't you know, the hurricane cancelled my flight, and I'm stuck here in Disney for an extra 2 days (which means I'm going to miss Halloween- kind of like last year!)<br />
<br />
Gee, darn. I know! ha. So this week's <a href="http://www.peasandcrayons.com/2012/10/what-i-ate-wednesday-93-happy-halloween.html">What I Ate Wednesday</a> is more Disney food. Although to be honest, I'll probably be eating eggs and toast for the first few days that we're home, so I'd probably share Disney food this week anyway.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8YF_HPzFaGZTEkdpBGx8ADSQsp4W4CgChD86USm9qpwHPw9UL0_BLGjqbPzrRxaDlcel2zRjbzpsYzMFcWQPMe-5OIhaVtV_aTETq54meMZn7B99QGnBmKF49_tSxit911IB4ir4fs2f/s1600/what+i+ate+wednesday+october+breast+cancer+awareness+halloween+button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8YF_HPzFaGZTEkdpBGx8ADSQsp4W4CgChD86USm9qpwHPw9UL0_BLGjqbPzrRxaDlcel2zRjbzpsYzMFcWQPMe-5OIhaVtV_aTETq54meMZn7B99QGnBmKF49_tSxit911IB4ir4fs2f/s320/what+i+ate+wednesday+october+breast+cancer+awareness+halloween+button.jpg" width="320" /></a></div>
<br />
<br />
One problem with extending our vacation (aside from the fact that the weather has turned super cold here and we don't have any of our toasty warm New England fall clothes with us) is that it's another 2 days of seemingly unlimited food. I'm getting very scared of what the scale will say when I get home! At least I'm now used to more exercise from all the walking we're doing, so I'll be more likely to increase my exercise at home, and I know I'll be glad to return to my normal diet. Only eating restaurant food gets to me after a few days.<br />
<br />
Breakfast:<br />
Cherry danish, Clint's choice. This was actually my favorite bun of the whole week! I had my usual decaf coffee with skim (well, 1% at Disney, they don't have skim here) milk and Clint had half a cup of black coffee- very unusual for him, but we couldn't find any tea bags or hot water (the hide the teabags now, I guess people used to swipe them. Not that I ever did, oh no.) As with every Disney bun, we split it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNTbo5DcEXDkrDkid0zKVTWKThiexIjRaRsfROp9DxH2tUIOE4QD5nxmvJ_Y16SMJ1hM2dpiFM6bS5E3LrcisAEUiFH2quEKF9MQcgfqihI_S5xtXEKPdShkNrfoMylSlq80ikt5QtTXW/s1600/IMG_3602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNTbo5DcEXDkrDkid0zKVTWKThiexIjRaRsfROp9DxH2tUIOE4QD5nxmvJ_Y16SMJ1hM2dpiFM6bS5E3LrcisAEUiFH2quEKF9MQcgfqihI_S5xtXEKPdShkNrfoMylSlq80ikt5QtTXW/s320/IMG_3602.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Over breakfast, I gazed lovingly at my new cookbook, purchased at Animal Kingdom the day before. I know, who buys cookbooks at Disney World? This girl! All the napkins you see stuck in it are marking recipes I can't wait to try. I didn't think to bring my tabbies on this trip, since I didn't bring along any Cooking Lights that'd need tabbifying, and I certainly didn't expect to buy a cookbook here.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF3TroRTdekCgNDRaWOgndC2eKLNYlGDGJTtMhOC6NfpsmyGFTFihylp4kAfOG3Dz1EM8Dnpqv0F9iC6NLH_Hs77eMdb6CQD1uxBD3-2IcTKsH4HRxBxU0qSWJ2BiDnoTsxlRuDhgD13i/s1600/IMG_3604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF3TroRTdekCgNDRaWOgndC2eKLNYlGDGJTtMhOC6NfpsmyGFTFihylp4kAfOG3Dz1EM8Dnpqv0F9iC6NLH_Hs77eMdb6CQD1uxBD3-2IcTKsH4HRxBxU0qSWJ2BiDnoTsxlRuDhgD13i/s320/IMG_3604.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then we moseyed on over to Epcot. I have to say, we've been exceptionally lazy this trip. I'm not sure if we were tired to start with, or worrying about the hurricane is taking its toll, or we're just getting old (boooo), but there are some days we didn't show up to the park until after 10!!! Usually we try to be there in time to witness the opening show (failed at that so far, but it's been partly because the buses are super slow lately). However, if we're late, it means the food festival might be open when we walk by- we're now staying at the Boardwalk Resort, which means we can walk to Epcot but we enter at the International Gateway, not the main entrance, so we have to wait through the World Showcase (where the food fest is) which doesn't open til 11.<br />
<br />
This particular day, we were late, so Clint grabbed an Irish Coffee as we passed Ireland. It's iced coffee (sweetened and milkified somehow) with potcheen added. Potcheen is apparently some ridiculously strong spirit made from barley and malt (which makes me think beer-like, but Clint says vodka) that you can't actually sell IN Ireland, it's only for export. You can taste that this coffee was alcoholic, but as I never sweeten my coffee, all I could really taste was the sugar. Still tasty, however!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWBT4L4tK2uKwkt8oatLNoQptcN1lUvcq4AINpWZSA5NMHAxPDGKHRjxd7XBui1emwv168Y93lHoEbRRH101Bd2yyOvfLSiVUOhXMBRPsC358zaFGLLuXE6qS_oj7uQYUSOtbhk7vaF_w/s1600/IMG_3606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWBT4L4tK2uKwkt8oatLNoQptcN1lUvcq4AINpWZSA5NMHAxPDGKHRjxd7XBui1emwv168Y93lHoEbRRH101Bd2yyOvfLSiVUOhXMBRPsC358zaFGLLuXE6qS_oj7uQYUSOtbhk7vaF_w/s320/IMG_3606.JPG" width="239" /></a></div>
<br />
Our lunch reservations were for 2pm, so we had a little second breakfast at noon.<br />
<br />
<br />
Chicken souvlaki from Greece and a glass of moscofilero. I think I need this pita recipe, my pitas are good but definitely not like these! Also? Clint seems to have a change of heart regarding tzatziki! On one hand, yay! On the other hand... I may have to share my tzatziki in the future :(<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzie0FaW8t1AWcn621Cs0srUNtIQoNGWOZopFAwHZGraTaQAF_O0FfcU6EP4iso60H74FixGcjavenprvb3MVsMgJcY1ZiqsSmRx1gKb6RkY2O_BhBC0z1hNjuaox0FxAB-zml12AdZvx/s1600/IMG_3611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzie0FaW8t1AWcn621Cs0srUNtIQoNGWOZopFAwHZGraTaQAF_O0FfcU6EP4iso60H74FixGcjavenprvb3MVsMgJcY1ZiqsSmRx1gKb6RkY2O_BhBC0z1hNjuaox0FxAB-zml12AdZvx/s320/IMG_3611.JPG" width="320" /></a></div>
<div>
<br /></div>
<br />
We had lunch in France, where I enjoyed a very decadent Croque Monsieur<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE6T4JYz9xxUp72fIVWDsdl4jQ7mC8k9vvppXu57gKooeKpshDaDaVvrOpkicQwOq4xGB4WNVxaNUjmu07WmFqQVf5lvenQS5hNMYw_jQNzcHXtauObJHObpgoWWRWKNHZExhH4dV845g/s1600/IMG_3613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE6T4JYz9xxUp72fIVWDsdl4jQ7mC8k9vvppXu57gKooeKpshDaDaVvrOpkicQwOq4xGB4WNVxaNUjmu07WmFqQVf5lvenQS5hNMYw_jQNzcHXtauObJHObpgoWWRWKNHZExhH4dV845g/s320/IMG_3613.JPG" width="320" /></a></div>
<br />
and Clint had a chicken florentine crepe (mine was better ;) )<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EgDj_aYU7eCxBMbaoC3JXSQauVpTqWAnpaRE249CK6ePLJ0bagtXv0POtyUzTRwMOq4JvIsToGVK1f2UV24C8-NkpXq4aYvcKsxA55FJgC_Mp7AyDOfk44-5v1Xp7nymQdO04vyivn-I/s1600/IMG_3612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EgDj_aYU7eCxBMbaoC3JXSQauVpTqWAnpaRE249CK6ePLJ0bagtXv0POtyUzTRwMOq4JvIsToGVK1f2UV24C8-NkpXq4aYvcKsxA55FJgC_Mp7AyDOfk44-5v1Xp7nymQdO04vyivn-I/s320/IMG_3612.JPG" width="239" /></a></div>
<br />
I had a bite of my mom's mango sorbet (she dug in before I could photograph! oops)<br />
<br />
Then we wandered. Our plan was to do one of the wine seminars, since we'd already done one and really enjoyed it (3 wine samples, probably about 3/4-1oz each, then someone from the winery talks about the wine), so Dad offered to run over to the food fest HQ and buy the tickets, but we did not consider the massive crowds that day, so all the wine seminars for the rest of the day and the next day were already sold out. Oops! So we went to the different countries, watched the France movie, and then once we'd digested lunch, we started in on more food- we'll call it "dinner" but it's a very loose term in this case.<br />
<br />
Clint and I split everything, more or less equally.<br />
<br />
We skipped dessert at the French restaurant so that we could try the baklava from Morocco. So good! I'm not sure why I spent so many years of my life thinking I didn't like baklava.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t4BW4PCjOjv-1jOQSBQ_XjqYObCpr3VSi6Ffx0ZR3lOJVpscv3eUyI8wJeF2CmFVq1Qb0jSzGreFgU96Jn4XkmrkYJ16FyymMh8KOILxIUccwdsot6Fp-FDnER50VfnFf0QhIwXpZNl-/s1600/IMG_3614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t4BW4PCjOjv-1jOQSBQ_XjqYObCpr3VSi6Ffx0ZR3lOJVpscv3eUyI8wJeF2CmFVq1Qb0jSzGreFgU96Jn4XkmrkYJ16FyymMh8KOILxIUccwdsot6Fp-FDnER50VfnFf0QhIwXpZNl-/s320/IMG_3614.JPG" width="239" /></a></div>
Now, the food fest has passport books, where you can go to each booth and get a stamp. When you get all the stamps, you can go to the HQ for a completer stamp. Oooh! Yes, I mean like an inkpad kind of stamp, really unexciting. But we take this seriously. So at the Fife & Drum (which is actually a permanent snack booth at Epcot, so I always think it's a little odd that they join in the food fest, even with their usual coke products and turkey legs), we'd planned to only get a stamp- the special food fest menu additions were 2 frozen drinks using Red Stag whiskey. But I was thirsty and it was like 5pm by this point so I figured I'd try the frozen Red Stag lemonade. To my complete surprise, it was actually tasty! Also my most expensive food fest purchase at $9. It reminded me a lot of my Vermontucky Lemonade, just without the maple. I may not have shared this completely equally with my husband.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeXnabeBq5RDCkvWYjvw2yBnLmKGuDsTenLXCPsdbBiu59lQf0TZEF1uw5hg5T7El4iNmkWIVqW3xM7iYRuJWOAf614EZPJIUHR-5Z0UiFKfYRa8t-zW_vTD1qgZq45uGbztO9rEBqsHo/s1600/IMG_3615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeXnabeBq5RDCkvWYjvw2yBnLmKGuDsTenLXCPsdbBiu59lQf0TZEF1uw5hg5T7El4iNmkWIVqW3xM7iYRuJWOAf614EZPJIUHR-5Z0UiFKfYRa8t-zW_vTD1qgZq45uGbztO9rEBqsHo/s320/IMG_3615.JPG" width="239" /></a></div>
Potato pierogi and kielbasa at Poland. I had the pierogi last year, but I don't remember that it had kielbasa with it. The pierogi was just as good as I remembered, and the kielbasa was, as kielbasa always is, delicious. The caramelized onions were a nice addition! As much as I like sour cream, I could have done without it in this dish.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiOH2A0cmXAOlSV0G0onT8jVWtv1J4I-cJQaI51ANUzoiIqm0PtYMX8Gp0T3DLraQgoYpLc_3qBbgQXJjPD3g_VR2xk4DsMj-Li_LRubCeyf79mNuCDYgr2Z3MmZ5BFSwK-ic3LdWPknB/s1600/IMG_3616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiOH2A0cmXAOlSV0G0onT8jVWtv1J4I-cJQaI51ANUzoiIqm0PtYMX8Gp0T3DLraQgoYpLc_3qBbgQXJjPD3g_VR2xk4DsMj-Li_LRubCeyf79mNuCDYgr2Z3MmZ5BFSwK-ic3LdWPknB/s320/IMG_3616.JPG" width="320" /></a></div>
One of our favorites: beef empanada with Malbec. I think Clint was most excited about the empanada of all the things available (except maybe the chipotle chicken sausage from Canada, since that really is the best thing at the food fest), and it did not disappoint. I need to get this pastry recipe, when I've done empanadas the pastry is always more like pie crust, but this was not as buttery, and had almost a yeast-raised texture to it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTuSVfTS-76EcFZ_XB3WZ0rxdDuOaBmF3zB8qvXEpmQZBisrsKA4H3dKdefTOo7PfzZx9o61z7hBci7iTVFQTLKgxHYSgWMAVFxojYwMDfOonptVO-QP37YKhrIi4qzko7cLURCrmgbJq/s1600/IMG_3621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTuSVfTS-76EcFZ_XB3WZ0rxdDuOaBmF3zB8qvXEpmQZBisrsKA4H3dKdefTOo7PfzZx9o61z7hBci7iTVFQTLKgxHYSgWMAVFxojYwMDfOonptVO-QP37YKhrIi4qzko7cLURCrmgbJq/s320/IMG_3621.JPG" width="320" /></a></div>
<div style="text-align: center;">
I got the malbec because that's kind of a joke at work now- we get a lot of people in asking for malbecs, which, correct me if I'm wrong, don't often come from MA. We just don't have the climate for that varietal. One day a rather rude customer came in looking for a malbec. He grabbed a bottle of Chrystleton, which is elderberry and apple, and totally NOT in any way like a malbec (incidentally, I'm about the only employee that likes the Chrystleton, and now I get made fun of for it. Oh well, more for me!). He harassed many of us (luckily, not me) and everyone was so disgusted we still remember malbec guy. So I felt I should have a malbec.</div>
<br />
We missed the wine seminar, but you don't need to sign up for free sampling! We tried Troy & Sons whiskey from Ashville, NC. I tried the normal colored stuff, Clint tried the clear stuff. I don't know the difference between them, but my non-whiskey drinker self could almost drink the whiskey-colored stuff but not the clear stuff.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASpibvIw4DyHG-_nCU_KePWb217mKN3b0hnCc9gwXTZxln6KqJJYHeAAazrbrELwwjyfn9FrmmwnHdSLsOGmrdshRp4Cjvb6K2coybHGv5Cj8PTjDVq_l5T6sn9N3edYc_2_OAOoqI8VA/s1600/IMG_3623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASpibvIw4DyHG-_nCU_KePWb217mKN3b0hnCc9gwXTZxln6KqJJYHeAAazrbrELwwjyfn9FrmmwnHdSLsOGmrdshRp4Cjvb6K2coybHGv5Cj8PTjDVq_l5T6sn9N3edYc_2_OAOoqI8VA/s320/IMG_3623.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
They've been handing out free Ghirardelli milk chocolate caramel squares at the food fest HQ... so we're averaging one a day (each!).</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYK9HHKAT9jTFGiVaHz-09cPB5H8biIyDVxSNtwiG_PBE0OP55RvAbcnpaVZj_U1fhC_BwduB0u0IVcYQZdhvYJhckCluN9j2h-Z_zx7mCAwJQRgMfczXoKgEa5eJxyxJmJFlHy0mK-e_z/s1600/820_600_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYK9HHKAT9jTFGiVaHz-09cPB5H8biIyDVxSNtwiG_PBE0OP55RvAbcnpaVZj_U1fhC_BwduB0u0IVcYQZdhvYJhckCluN9j2h-Z_zx7mCAwJQRgMfczXoKgEa5eJxyxJmJFlHy0mK-e_z/s320/820_600_1.jpg" width="320" /></a></div>
Back to the food! Beef filet with braai sauce (what is that? besides delicious. I need a recipe) and smashed potatoes with a glass of pinotage. I need to go back for a second helping of this beef filet before we leave!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96Fk3ri0iz5VnO2uUl3OvoC0P9jX1JEETLAqt85Rdeh8nAICmGVYK2Xj7Zhopnm-g3XJ9bCBJr5zB-bwNz0ofqZIVDYeD3AFQgV48hXet35E9rTWN6zkoRNsj8OX9P8-BMnjOcPeUXpLt/s1600/IMG_3624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96Fk3ri0iz5VnO2uUl3OvoC0P9jX1JEETLAqt85Rdeh8nAICmGVYK2Xj7Zhopnm-g3XJ9bCBJr5zB-bwNz0ofqZIVDYeD3AFQgV48hXet35E9rTWN6zkoRNsj8OX9P8-BMnjOcPeUXpLt/s320/IMG_3624.JPG" width="320" /></a></div>
<br />
From China, chicken satay. We were going to skip China and just get the stamp (since I generally don't like Chinese food, except for potstickers, which we had at lunch a few days before), but I saw some guy walking around with this so I wanted to try it. It was good! The chicken was cooked nicely, was not greasy, and the peanut sauce was quite tasty. It came with pickled cucumbers and mango. Of course, this is more Thai than Chinese... oh well.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4OcwA3DGJ3t1QPSbL6RMfr-xWEEtAP4Y59sLqO2rTy2yGkEJGuUcQ9SdLsPZ-OXL-AqvHBEbjvjciyxqFgaQ0x7TrUQH3hEZ5OxFhlLhZ9aB41qwFuapISpi7j3ZJrlWv41B95AQgwfi/s1600/IMG_3625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4OcwA3DGJ3t1QPSbL6RMfr-xWEEtAP4Y59sLqO2rTy2yGkEJGuUcQ9SdLsPZ-OXL-AqvHBEbjvjciyxqFgaQ0x7TrUQH3hEZ5OxFhlLhZ9aB41qwFuapISpi7j3ZJrlWv41B95AQgwfi/s320/IMG_3625.JPG" width="239" /></a></div>
Another of our favorites, ropa vieja and frozen cherry lemonade (with Bacardi rum) from the Caribbean. So good! It's shredded beef in a slightly spicy, super tasty sauce. The olives add a sharp brininess that I love. The rice wasn't exciting but went well with the beef. And the cherry lemonade was kind of amazing... and I was nice and let Clint have most of it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a699eeR7ioT37AeFQNrpJbbDXW-JjwLQy26oMtoCst_ZkbKBZAswvrotpg6dya-FUm6C3rqwXMlb6MKtxPyrCdjj13Y5tIF-VqvyqnOahsuw66nfD7lI2VGEX08x3pohHt-6oT9I3bl-/s1600/IMG_3627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a699eeR7ioT37AeFQNrpJbbDXW-JjwLQy26oMtoCst_ZkbKBZAswvrotpg6dya-FUm6C3rqwXMlb6MKtxPyrCdjj13Y5tIF-VqvyqnOahsuw66nfD7lI2VGEX08x3pohHt-6oT9I3bl-/s320/IMG_3627.JPG" width="320" /></a></div>
Then it was time for dessert! At Champagne and Desserts we couldn't decide which to try, so we got the trio (which also saves 75 cents- $1.50 for each or $3.75 for all 3). Yogurt panna cotta with mango and raspberry purees, lemon custard with blueberry compote, and chili chocolate mousse with salted caramel sauce. I ate most of the panna cotta and I gave Clint the lemon custard (I like lemon but he <i>loooves </i>lemon) and we fought over the chili chocolate mousse. We are both huge fans of the chili-chocolate combo!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUOKvHpMRPBLVf3e7kbNICJ_AzgaZkJPU89vtD6ILtRUtbE8wpjTsVgURFWZCZg9UxafAsqmgSPUfIrva_jApzkr22G1U5kZVVoA2BzTC5twxv77dw8s1_mmIll5cMkPt75tPZHEc06HW/s1600/IMG_3630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUOKvHpMRPBLVf3e7kbNICJ_AzgaZkJPU89vtD6ILtRUtbE8wpjTsVgURFWZCZg9UxafAsqmgSPUfIrva_jApzkr22G1U5kZVVoA2BzTC5twxv77dw8s1_mmIll5cMkPt75tPZHEc06HW/s320/IMG_3630.JPG" width="239" /></a></div>
We did our best to lick the cups clean. It's too bad the spoons are so big compared to the cups, it's hard to get those last little bits!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxck2DYRbDDlvzDuyGvjktn54a6g7BzJF-YspFZJLknR-RtbzYh6Sce-wzJNcMNrnA_0vdN5Y2cvfmisjkQZaIuHux4Lh4yeFpH6YS2J5yhp7a1CTRpEjwuC2OSigfsVZ4ZHgWlV8a1xYv/s1600/IMG_3634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxck2DYRbDDlvzDuyGvjktn54a6g7BzJF-YspFZJLknR-RtbzYh6Sce-wzJNcMNrnA_0vdN5Y2cvfmisjkQZaIuHux4Lh4yeFpH6YS2J5yhp7a1CTRpEjwuC2OSigfsVZ4ZHgWlV8a1xYv/s320/IMG_3634.JPG" width="320" /></a></div>
<br />
And now you can see why I'm afraid of the scale! Well, my khaki capris still fit, and they're my big indicator of weight changes. My weight goal is my wedding weight (8lbs to go, as of the day we left for this trip), and I wore these khaki capris that summer, but not the next summer. To balance out all the food, we're walking a <i>lot</i>. I wanted to keep Clint's Nike running app on all day (since our pedometer is broken), but he said it eats up too much battery. On previous trips, we've always taken the boat to Epcot or Hollywood Studios, but this time we walked. It's about 1.5km to Hollywood Studios from our hotel and about the same to The Land, which is where we usually go first thing in Epcot, to ride Soarin'. And it's 1.3 miles around the World Showcase (not counting Futureworld at all) and we did that loop at least 1.5 times each day we went to Epcot, plus all the back and forth to the food fest HQ. Our favorite ride (Soarin'), which we go on twice a day, involves a half mile of walking (a cast member told me that). And that feels like nothing compared to all the other walking, so... again, I really wish our pedometer was working! Or that I could estimate distances better. This is the first year I've chosen to wear my sneakers (the year I had a bad bone bruise and my doctor demanded I wear sneakers doesn't count) most of the time, so my feet don't really hurt- until today, when I agreed to take the boat and had to wait about 15 minutes for it to show up. I'm just walking from now on! I would have been to our destination before the boat even arrived if I'd just walked.<br />
<br />
Next week's WIAW will showcase homemade food! I'm already kind of done with restaurant food, I want something I make myself! Something like... fish kibbe from the cookbook above ;)<br />
<br />Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com5tag:blogger.com,1999:blog-8145275144213697663.post-52932490413274527702012-10-24T00:40:00.000-04:002012-10-24T00:46:15.899-04:00WIAW #4: Disney's Food and Wine FestivalTime for another <a href="http://www.peasandcrayons.com/2012/10/what-i-ate-wednesday-92-even-more.html">What I Ate Wednesday</a>! Or rather, What <i>We</i> Ate Wednesday. Clint and I are sharing a lot of food so that we can try more things.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQiBj0_dL4GoSNovbzrA-AttsKVbGdfWHPX_UwkzyxENAvJO0X_mjrsDi3I0bi_VawpcMoBqJkY6Dre9AgBF7u4FFgtb4Gh3WRAAaemnerPSBTmXKRlUCY8tHDs55FP4LlFzZu2lXJv-L/s1600/what+i+ate+wednesday+october+breast+cancer+awareness+halloween+button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQiBj0_dL4GoSNovbzrA-AttsKVbGdfWHPX_UwkzyxENAvJO0X_mjrsDi3I0bi_VawpcMoBqJkY6Dre9AgBF7u4FFgtb4Gh3WRAAaemnerPSBTmXKRlUCY8tHDs55FP4LlFzZu2lXJv-L/s320/what+i+ate+wednesday+october+breast+cancer+awareness+halloween+button.jpg" width="320" /></a></div>
<br />
Because we are at Disney's Food and Wine Festival! Yay hooray! I've been coming to Disney World since I was 4, and since high school, my parents and I come nearly every year. In 2008, Clint and I came down in October for a friend's wedding and we got our first taste (haha) of F&W. This was Clint's first exposure to Disney, so of course he loved it. I convinced my parents to switch their September Disney trip to October to take advantage of F&W, and ever since then, we've come in October. (It's really great being off the academic calendar!)<br />
<br />
Now, this is an eating trip. I'm not counting calories, and we'll worry about what the scale says and how tight my pants are when I return. Luckily we walk several miles a day (and Clint's trying to squeeze in a daily run) so in the past, the damage hasn't been too bad.<br />
<br />
Today I present to you: What We Ate At Our First Day At The Food Festival, Plus Tea Plus Mickey's Not So Scary Halloween Party. i.e. lots of deliciousness.<br />
<br />
We arrived at Epcot around 8:15am- it opened early for resort guests! I love these early opening days (well to be honest, I don't like getting up an hour earlier.... but it's nice to get a lot done before it's very crowded).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07tkIoenlfPlbOZTdVxYEHdxrR0oKtQEaaN5YbcHXzrs1Qv8hrIk7JU1TXcTslje-MRgEuTEEpTtrWGzutST8ZCm3IUQgfN0n9WYHPI52sdeL0C_Q37DQ2Jruq_D7d9GnzhovtnYyqeS3/s1600/IMG_3366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07tkIoenlfPlbOZTdVxYEHdxrR0oKtQEaaN5YbcHXzrs1Qv8hrIk7JU1TXcTslje-MRgEuTEEpTtrWGzutST8ZCm3IUQgfN0n9WYHPI52sdeL0C_Q37DQ2Jruq_D7d9GnzhovtnYyqeS3/s320/IMG_3366.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
We always eat breakfast at The Land, after we go on Soarin' and before we go on Soarin' a second time. Favorite ride, perhaps? Clint and I shared this: OJ for him, coffee and low fat milk for me, and home fries, bacon and biscuit for him and french toast (with honey, no real maple syrup here! pancake syrup, ew), sausage and eggs for me.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBp3PLKbM-BS73MwC9nG1SxtcA_h2GRNIlSZ0g-dV4P5UFnj92KGIQ8kBSyRpOw7H1VQMohJr7d7OfnWz4hIZ4HBXfDyA-gpmDnori7pc_J-Tj0spj5wyOaV6U48GMn5DNeyWSi4ygcDC/s1600/IMG_3368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBp3PLKbM-BS73MwC9nG1SxtcA_h2GRNIlSZ0g-dV4P5UFnj92KGIQ8kBSyRpOw7H1VQMohJr7d7OfnWz4hIZ4HBXfDyA-gpmDnori7pc_J-Tj0spj5wyOaV6U48GMn5DNeyWSi4ygcDC/s320/IMG_3368.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
We eagerly awaited 11:00am, when the World Showcase and the Festival opened. First stop, Craft Beers. Devil's Triangle IPA for Clint, Berry Weiss for mom, dad and me.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN3MZFM0a7QU349uNqe-Do1no7MQCATcaJ_lv91NnPLwrlRUjJcWGn5RZkAivSl2lDAkUqWT59oM4RyEgMU56B2LGfVpCqk2n6patUG02YiRAzYoUT5kxF9oVocwfZz4N42FNEjyAHJmq/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN3MZFM0a7QU349uNqe-Do1no7MQCATcaJ_lv91NnPLwrlRUjJcWGn5RZkAivSl2lDAkUqWT59oM4RyEgMU56B2LGfVpCqk2n6patUG02YiRAzYoUT5kxF9oVocwfZz4N42FNEjyAHJmq/s320/IMG_3378.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Next stop, Hawaii. Clint got the Kona Porter and the tuna poke, of which I had a sip and a small bite, respectively (I didn't love the tuna). You can see my beautiful pink berry weiss on the right. Who doesn't love a pink beer?!?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPfXnZfqklqc7ieQp5rvcEsZkCL8v63Ye19vXpsKkL1iOKHo1Vyd2NdnAstQqqaXSq_bIJTC-v5WaQlTrQyXwQqf33-2bSjXCTHiA8VKNL27Bj7ni6SRNKqibi-9bDllw6ik-GFsN8Rh1/s1600/IMG_3379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPfXnZfqklqc7ieQp5rvcEsZkCL8v63Ye19vXpsKkL1iOKHo1Vyd2NdnAstQqqaXSq_bIJTC-v5WaQlTrQyXwQqf33-2bSjXCTHiA8VKNL27Bj7ni6SRNKqibi-9bDllw6ik-GFsN8Rh1/s320/IMG_3379.JPG" width="239" /></a></div>
Mom got a pork slider with pineapple chutney from Hawaii.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ62f8WZL2lKa-Tpz0ccBgnQyydDDoONUzNmse1y90YkZLlzAp-uVPPKWqXsaHnOCwknHiTcHrd-9LeQtL-V40fK21NUsDKn0QohfAVTxrDTMEiNjragtUAKd3n_UDjy1Cc19hOfU4w9As/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ62f8WZL2lKa-Tpz0ccBgnQyydDDoONUzNmse1y90YkZLlzAp-uVPPKWqXsaHnOCwknHiTcHrd-9LeQtL-V40fK21NUsDKn0QohfAVTxrDTMEiNjragtUAKd3n_UDjy1Cc19hOfU4w9As/s320/IMG_3380.JPG" width="239" /></a></div>
Ok, here's the best dish at the F&W: chipotle chicken sausage with sweet corn polenta and onion jam, from Canada. Also apple ice wine. The polenta here is creamy and sweet, and I'm sure this serving is probably like 800 delicious calories. Let's walk more!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIoKn-L-oZA5HRI5WQuCsfwswJgHKwL7dkLAZdIWkpghJ85lTIhLyk2rUs3iVu62uCBoAQQ70XeCzeC-TYhFSq_YpJG_RGb1Fz5xyKbREkFteTXf5lbUw_7iRlb9uF2H-UqRR_cWXtEEq/s1600/IMG_3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIoKn-L-oZA5HRI5WQuCsfwswJgHKwL7dkLAZdIWkpghJ85lTIhLyk2rUs3iVu62uCBoAQQ70XeCzeC-TYhFSq_YpJG_RGb1Fz5xyKbREkFteTXf5lbUw_7iRlb9uF2H-UqRR_cWXtEEq/s320/IMG_3381.JPG" width="239" /></a></div>
Dad got mead at Ireland, very tasty.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyh0h2mf5NTcfe-Dc_MHOb01Te8Hk_hjOuqFGsPY5FTEXjUsY50NRs5WX8mMC59HttAip9QQ_X23qTiZa6iLr6bjCCMTo2SF5uCQ7CMsH24TU74kLYB41numumuoovSUPZ_IOHLrsQ5cy/s1600/IMG_3383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyh0h2mf5NTcfe-Dc_MHOb01Te8Hk_hjOuqFGsPY5FTEXjUsY50NRs5WX8mMC59HttAip9QQ_X23qTiZa6iLr6bjCCMTo2SF5uCQ7CMsH24TU74kLYB41numumuoovSUPZ_IOHLrsQ5cy/s320/IMG_3383.JPG" width="239" /></a></div>
Clint and I split the coq au vin with mac and cheese and a Pomegranate Kir cocktail at France. Delicious!! This is a very, very close second to the chicken chipotle sausage.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVQKTrLZqhLZscdNJWe6Po_fMTMcRVD56U0MaKRqmrVddjnaOf00XwYQnKPPCsuum7OBKLVkS0SlwCH81p8gLwcxSjOx8nNZ5bYPKI0ehDI1cMIxswUFSU3s3RVK_UViKbita264Vcsmu/s1600/IMG_3384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVQKTrLZqhLZscdNJWe6Po_fMTMcRVD56U0MaKRqmrVddjnaOf00XwYQnKPPCsuum7OBKLVkS0SlwCH81p8gLwcxSjOx8nNZ5bYPKI0ehDI1cMIxswUFSU3s3RVK_UViKbita264Vcsmu/s320/IMG_3384.JPG" width="239" /></a></div>
From Morocco: Amazigh red wine (like a light shiraz, only a little more bitter, very interesting) and beef kefta pocket with a vinegary cabbage slaw. I have a recipe for something similar that we love- I haven't gotten around to blogging it, but it can be found <a href="http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html">here</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-RS9qy1u6N_bpcoIFcA6GYdyUqdgy_UogJt_xs3H-UXf_v5yd6ts9pk0v4T9v9A38oSA5N_VKh9puNGuIHNpullYiZhz0XgyWN_p8QXGYcO3OID9Z0ZAx6c4VIbTo7pwDBSNu63_k-z/s1600/IMG_3387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-RS9qy1u6N_bpcoIFcA6GYdyUqdgy_UogJt_xs3H-UXf_v5yd6ts9pk0v4T9v9A38oSA5N_VKh9puNGuIHNpullYiZhz0XgyWN_p8QXGYcO3OID9Z0ZAx6c4VIbTo7pwDBSNu63_k-z/s320/IMG_3387.JPG" width="239" /></a></div>
Jen emailed me a couple days ago to tell me about the new frozen beer in Japan. I was intrigued so we got it! I don't love it, but I'm glad we tried it. It's a regular Kirin Ichiban beer with frozen head. The problem I found with it is that I'm used to frozen/slushy stuff being sweet, so this was a shock to my palette- even though I know beer isn't supposed to be sweet. It was just unexpected. However, the slushy beer on top seemed to keep the liquid beer cool for longer, which is a bonus in Florida.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QYcP82jeTRHubpIYJla4WdK8aYYX2jiJbQye-GqCxhbAGbW4nnEIBdlEsZGXIZ0-A3pU-hvOktQC6_GZ_tmHt-Er9iNtMyE85UgHCZf7q8nvRXgJaJAhnkLU9sRAziCZSZ85wvwUSS51/s1600/IMG_3388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QYcP82jeTRHubpIYJla4WdK8aYYX2jiJbQye-GqCxhbAGbW4nnEIBdlEsZGXIZ0-A3pU-hvOktQC6_GZ_tmHt-Er9iNtMyE85UgHCZf7q8nvRXgJaJAhnkLU9sRAziCZSZ85wvwUSS51/s320/IMG_3388.JPG" width="239" /></a></div>
Then we got to the Florida Local kiosk, and I left the beer to Clint when I found their lime wine from Florida Orange Groves winer. Lime wine?!? I know! It tastes like a very light key lime juice, although still super limey (i.e. super good, I love lime). I need to check the alcohol content, because as far as I could tell, it wasn't alcoholic at all. But of course it is, since it's wine.<br />
<br />
The lime wine is on the right, on the left is their white sangria, which is super sweet- maybe even more so after drinking the lime wine. I liked it, but I took a couple sips and gave the rest to mom, little ms. sweet wine drinker.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHevzLNcn0Gg1le-nR1173sLct1upn_TWrbuL-Yx-PPKbCDawpqawGpUqn57hvkrLPkvFy6m5uhoaM4sgFKa1LWtcEDiZRT86GY6vNMhgzUqGUrZzOVVe7x1iFepZXhgRx3EZujqPunhVM/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHevzLNcn0Gg1le-nR1173sLct1upn_TWrbuL-Yx-PPKbCDawpqawGpUqn57hvkrLPkvFy6m5uhoaM4sgFKa1LWtcEDiZRT86GY6vNMhgzUqGUrZzOVVe7x1iFepZXhgRx3EZujqPunhVM/s320/IMG_3390.JPG" width="320" /></a></div>
Clint got the beef taco at Mexico, which was very tasty and a little spicy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV3zvOGH0tsTv8XgBp797BHZol_lZI9qtjRou1oomb7dzbPQ1yNYkSA7oWPXcqtDLnLMoE4kHV46eHo3iO72woqcJed9tvYgFhOC9Q-DjUEh-ySugV1RxoAK43xjtfNrlnSUOpfyzu6EH/s1600/IMG_3392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV3zvOGH0tsTv8XgBp797BHZol_lZI9qtjRou1oomb7dzbPQ1yNYkSA7oWPXcqtDLnLMoE4kHV46eHo3iO72woqcJed9tvYgFhOC9Q-DjUEh-ySugV1RxoAK43xjtfNrlnSUOpfyzu6EH/s320/IMG_3392.JPG" width="239" /></a></div>
Mom got the flan at Mexico- look how it's caramel colored all the way through! Very unlike what we're used to in flan. It kind of tasted like gjetost, which was awesome because mom and I love gjetost.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB6arsw3fNPfvMIvOAWORo2r5KPapq3pvgs3I16l7eMg_4Cma9IPo5Y97mis7pUChMPmMcO_08jCwuLGFjRD3X0hCbxKTorTlgQ0l5PHlMPp8GIDvFQzkwYEw1XwW9obkWrnSJ823MSND/s1600/IMG_3393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB6arsw3fNPfvMIvOAWORo2r5KPapq3pvgs3I16l7eMg_4Cma9IPo5Y97mis7pUChMPmMcO_08jCwuLGFjRD3X0hCbxKTorTlgQ0l5PHlMPp8GIDvFQzkwYEw1XwW9obkWrnSJ823MSND/s320/IMG_3393.JPG" width="239" /></a></div>
Clint got shrimp on a barbie in Australia, which I actually did not taste at all- I had this last year, and remember it as being good, but VERY salty.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8wZg_mPHxLZHZkQg-pG8NGkIKgjaNA0jQ9Km6FTpw-AWw-LgUkhE9m0su49D1lp7PUD90lB0Nm7Dzql8GnnF1atXI2xNrvf63x-dR3Xd6oihyRrDrZnQIOd87fGmflZqL7RPYAWG6xXx/s1600/IMG_3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8wZg_mPHxLZHZkQg-pG8NGkIKgjaNA0jQ9Km6FTpw-AWw-LgUkhE9m0su49D1lp7PUD90lB0Nm7Dzql8GnnF1atXI2xNrvf63x-dR3Xd6oihyRrDrZnQIOd87fGmflZqL7RPYAWG6xXx/s320/IMG_3395.JPG" width="320" /></a></div>
Then we left Epcot and headed over to the Grand Floridian. After a spot of shopping (new Lilly dress for me!) at the hotel, we sat down for tea.<br />
<br />
At the Garden View Lounge's afternoon tea, you can order a la carte items (scones, strawberries and cream, pastries, tea sandwiches, cheese, etc) or order a pre fixe kind of thing. I used to always order the Buckingham Palace (a pot of tea of your choice, plate of tea sandwiches, scone and jam tart, and pastries), and when we went a month after my wedding, we ordered the Grand Tea (same as Buckingham but also a glass of champagne). But a couple years ago, I tried pate for the first time with <a href="http://justgonnarunwithit.wordpress.com/">Gal M</a> and Gal R, and fell in love. So now I order pate almost whenever I find it, including here. I get the Prince Edward tea:<br />
<br />
Pate with stilton and bleu cheese, a glass of port, and tea (Shanghai Rose tea)... (and I didn't actually eat any crackers, the pate is so filling)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAAFTo2CKWGB6hxdAHKlwYlZjzkXK_rWlTVlbE2gIR-pgD0ZYw4Jj8B3WTl4paGKT6phDe5QnD3nJTXNE6U5wU-2PmQ3bz54BTmj4AL6dOOv2WSg6oWyVJwiclZHSnShE8DmbBvWphLzq/s1600/IMG_3398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAAFTo2CKWGB6hxdAHKlwYlZjzkXK_rWlTVlbE2gIR-pgD0ZYw4Jj8B3WTl4paGKT6phDe5QnD3nJTXNE6U5wU-2PmQ3bz54BTmj4AL6dOOv2WSg6oWyVJwiclZHSnShE8DmbBvWphLzq/s320/IMG_3398.JPG" width="320" /></a></div>
...here's a closer shot of the pate platter...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxLHE8rG21NdNg9vBgHmRcTlcPyf4NgeJx3HQq4Y-jIBnb5T_rki2ivk24nKOD4yoVdLP_6p9dAVHnXtj_PceBamF6HfbqcAGhaV83twc6-5JcyALH-pDm_M0om5w6RQXBi5SzRHRPnYC/s1600/IMG_3399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxLHE8rG21NdNg9vBgHmRcTlcPyf4NgeJx3HQq4Y-jIBnb5T_rki2ivk24nKOD4yoVdLP_6p9dAVHnXtj_PceBamF6HfbqcAGhaV83twc6-5JcyALH-pDm_M0om5w6RQXBi5SzRHRPnYC/s320/IMG_3399.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
...and scones with devonshire cream, strawberry preserves and lemon curd (and here is a cup of mom's gingerbread tea).</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z56kyaMygAEXNNembNT1ir9hyphenhyphenHKvbcetiA7OLwASNYM3Aw6IoW_tkU95oaLUTvVFihnPfBfr3LKeoP8-v1LxN3a6qGKYb56N7MR1-LmIDVkBf3aZuy9VxI8XODZxhdfNx0D06G3d_V1e/s1600/IMG_3403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z56kyaMygAEXNNembNT1ir9hyphenhyphenHKvbcetiA7OLwASNYM3Aw6IoW_tkU95oaLUTvVFihnPfBfr3LKeoP8-v1LxN3a6qGKYb56N7MR1-LmIDVkBf3aZuy9VxI8XODZxhdfNx0D06G3d_V1e/s320/IMG_3403.JPG" width="320" /></a></div>
Mom and Dad both got the Buckingham Tea, and here is the sandwich plate that comes with that (I don't even know what everything is! But that little tart is a caramelized onion tart, and I kind of wish you could order a plate of just those, so yummy).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7LmY4y1iucMTprCRz3jWxNN9n9kfgKUKGPNyV0VJDBbOn9I3dXDRq7LwtJGLrE-sacr_BvB_bSEQn3HGJWdkB36aY7K9N04kA7O5wU54z3ayCYnlKtzKNRZBLs3oqxCzWSdLPmwdmiuh/s1600/IMG_3400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7LmY4y1iucMTprCRz3jWxNN9n9kfgKUKGPNyV0VJDBbOn9I3dXDRq7LwtJGLrE-sacr_BvB_bSEQn3HGJWdkB36aY7K9N04kA7O5wU54z3ayCYnlKtzKNRZBLs3oqxCzWSdLPmwdmiuh/s320/IMG_3400.JPG" width="239" /></a></div>
Dad ended with strawberries and cream, as did Clint. Very pretty! We had to wait a bit to get these, the waitress said they had to run down to the bakery and we were like, what, why? There's no pastry with these. But probably for the decoration.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjEkHnXL142elq4pR-yPBabXquScWFlQsSSaSe3y-MCm3Dz41Os4pedP9h2_OXo6pvuj2BiVc2K2uXPVF_ImTsi0fDj2utN_G3ck9ro3T3rDTQF_XZpBb0y6hM_E0BSmYqpoP_5cNmXnC/s1600/IMG_3402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjEkHnXL142elq4pR-yPBabXquScWFlQsSSaSe3y-MCm3Dz41Os4pedP9h2_OXo6pvuj2BiVc2K2uXPVF_ImTsi0fDj2utN_G3ck9ro3T3rDTQF_XZpBb0y6hM_E0BSmYqpoP_5cNmXnC/s320/IMG_3402.JPG" width="239" /></a></div>
<br />
The scones are my favorite part. I actually had 2 helpings of devonshire cream, Clint doesn't care for it, so ignored it on his scone plate and I put it to good use!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0fa9Hn2dN5Mu_XwJSIux8cmY2QwVAw05AImVNuLCH9VVau5YA-5C0KCIhJPE8_2dckTssbRfOuc1aI09wt_KAJccCkmgSsbtbttge5tzId_fhFk7hnxwOYtwcJ22tQPduTP4dVjWr4c8/s1600/IMG_3404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0fa9Hn2dN5Mu_XwJSIux8cmY2QwVAw05AImVNuLCH9VVau5YA-5C0KCIhJPE8_2dckTssbRfOuc1aI09wt_KAJccCkmgSsbtbttge5tzId_fhFk7hnxwOYtwcJ22tQPduTP4dVjWr4c8/s320/IMG_3404.JPG" width="239" /></a></div>
Check out the lemon curd! Have you ever seen lemon curd like this? It was almost like frosting! I'm used to the more translucent kind.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw-pPaKnxW7jIy_ztyShACzYqjNr8IqnanjkH7fqxndcFl-aG0I1LPnF6ewChV6mDURlWieT6YM3x85ynqwnqFpaZ2y2b_r0hJrSpCIg1fuKeCszPitfNToaZS-9g5l3HGIQgn4-4EzNv/s1600/IMG_3405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw-pPaKnxW7jIy_ztyShACzYqjNr8IqnanjkH7fqxndcFl-aG0I1LPnF6ewChV6mDURlWieT6YM3x85ynqwnqFpaZ2y2b_r0hJrSpCIg1fuKeCszPitfNToaZS-9g5l3HGIQgn4-4EzNv/s320/IMG_3405.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then it was time to change into our Halloween costumes and go to Mickey's Not So Scary Halloween Party at the Magic Kingdom!<br />
<br />
We got lots of candy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3e3kKuthQyOSw6LcJCQWN5jh2B53qcL61CNr_4Z9MT_r_rhVadUiwIA9HNTLl7ZvKqNnl7igLBU8t2HPlq6AeEIggyWTiuW09rdTfsacsLfAlADWS6fGSCgdNtb7BVXltwmTasH_2nY7P/s1600/IMG_3409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3e3kKuthQyOSw6LcJCQWN5jh2B53qcL61CNr_4Z9MT_r_rhVadUiwIA9HNTLl7ZvKqNnl7igLBU8t2HPlq6AeEIggyWTiuW09rdTfsacsLfAlADWS6fGSCgdNtb7BVXltwmTasH_2nY7P/s320/IMG_3409.JPG" width="239" /></a></div>
Lots. I'm not kidding. This is my pile.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYiEPpmz2dlokNCg2w-40erv-4BstqXzKCnutWorBmnn5pDdhCIV0zAWLFuOrZHcc9YZ_AtmgV1smVIgAVNfluqYhElncYCRMh2phZwtrhA0VHv6d1hvEZp4xUId9U1CZuFV7gFiobBVi/s1600/IMG_3411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYiEPpmz2dlokNCg2w-40erv-4BstqXzKCnutWorBmnn5pDdhCIV0zAWLFuOrZHcc9YZ_AtmgV1smVIgAVNfluqYhElncYCRMh2phZwtrhA0VHv6d1hvEZp4xUId9U1CZuFV7gFiobBVi/s320/IMG_3411.JPG" width="239" /></a></div>
This is Clint's pile.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcfWI8q0amxsEz4zq6jb-J_WVGtIJec0HopXrQrjN6qrbyoSrcpiIEVDX01U1EYmpu69N43d8fk0pylmUaComW34mpuOdZJ8HXZMKX76Km2DlVpLAh4DTgUXcIqjJgZHbGiaJJ2cBp-mR/s1600/IMG_3412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcfWI8q0amxsEz4zq6jb-J_WVGtIJec0HopXrQrjN6qrbyoSrcpiIEVDX01U1EYmpu69N43d8fk0pylmUaComW34mpuOdZJ8HXZMKX76Km2DlVpLAh4DTgUXcIqjJgZHbGiaJJ2cBp-mR/s320/IMG_3412.JPG" width="239" /></a></div>
Clint had 107 pieces of candy (including the peanut M&Ms, tootsie roll and Butterfinger that he ate, and the 2 Almond Joys and 2 Peeps that he gave me). I haven't counted up mine yet, but I was good- I only ate 2 tootsie rolls, 2 caramel apple Werthers (seriously, these things are delicious. I may have to buy a bag), and a twizzler. Mom just told me she got 136 pieces- but she told the guy handing out the Werthers that she loves them so he gave her about 15.<br />
<br />
I can feel a sugar high coming on for the rest of the week.Catherinehttp://www.blogger.com/profile/13101485446039257675noreply@blogger.com9