tag:blogger.com,1999:blog-15703327038643116222024-02-07T17:49:54.308-05:00Food for ThoughtCulinary Advice for the Everyday CookMarcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-1570332703864311622.post-48560401368722690172022-01-27T17:52:00.003-05:002022-01-29T13:44:42.153-05:00The Impact of Food on Childhood Memories<p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><span style="font-family: arial;"><span><a name='more'></a></span><div dir="rtl" style="text-align: justify;"><br /></div></span></blockquote><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><span style="font-family: arial;"><!--more--></span></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZ_FAzUC43Rfr9rsi3NWPXPLIOcvHXvDxKIc2bKSX_3GFQSQnpMG7-0pHO23QjxGgnqEcn9aA7l3TZIb2lQ-u0IAZfhoLUApTT9RUWVBsEe5erXO2qVpII9qk7uPoxlAP9CRUIXWsLTjItIlGMcMbM7SST0-bOU25daNJPhEYZyV39Qvv_5KfthSFS=s400" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="240" data-original-width="400" height="192" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZ_FAzUC43Rfr9rsi3NWPXPLIOcvHXvDxKIc2bKSX_3GFQSQnpMG7-0pHO23QjxGgnqEcn9aA7l3TZIb2lQ-u0IAZfhoLUApTT9RUWVBsEe5erXO2qVpII9qk7uPoxlAP9CRUIXWsLTjItIlGMcMbM7SST0-bOU25daNJPhEYZyV39Qvv_5KfthSFS=w320-h192" title="Little Jack eating hot dogs and tomato soup" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Little Jack Pearson eating lunch with his Mom</span></td></tr></tbody></table><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><span style="font-family: arial;"><div style="text-align: justify;"></div></span></blockquote><span style="font-family: arial;"><div style="text-align: left;"><br /></div></span><span style="font-family: arial; text-align: justify;"><div style="text-align: left;">The taste, smell and texture of food can be extraordinarily evocative, bringing back memories not just of eating the food itself, but also of its place and setting. Food is an effective trigger of deeper memories of feelings and emotions, and internal states of mind and body. We all have food memories, some good and some bad. Technically, smell is the sense most closely tied to memory, but the sense of taste is certainly a close second. When you combine smell and taste, it is quite literally what food memories are made of.</div></span><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><span style="font-family: arial;"><div style="text-align: justify;"><br /></div></span></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><span style="font-family: arial;"></span></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><span style="font-family: arial; text-align: justify;">The last scene of the January 25th episode of <i>This is Us</i> (Don't Let Me Keep You),</span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><div style="text-align: justify;">struck a particular chord with me. This series knows how to hit all the emotional spots. (For me, it was The Cabin episode that left me literally sobbing at the last scene). Earlier this week, we saw Jack Pearson struggling in the aftermath of his mother's death, as he realized how little he actually knew about her. The episode culminated in an emotional scene where Jack broke down after fixing hot dogs and tomato soup for his young children- just like his mother had for him after an afternoon of playing in the snow. Even if it was only cut up fried hot dogs and tomato soup (apparently this was a thing moms made for their children back in the day), this simple meal eaten with his mother had more of a strong and deep meaning to Jack than he had realized. The whole episode was rather emotional, but I didn't shed one tear until Jack made hot dogs and tomato soup for his kids that I completely lost it.</div></span></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: arial;">My strongest and fondest memories are in my grandparents' kitchens where their love overflowed. I was always welcome in their kitchens and they proudly shared their love of simple, yet delicious food with me. I remember one time in the fall of 1989, when I was first married, I made my grandmother's apple cake. I left the kitchen while the cake was baking to attend to my baby, and when I came back to the kitchen, I stopped dead in my tracks. The aroma from the cake baking in the oven immediately transported me back to my grandmother's kitchen. What a sweet memory that was. Here is the apple cake recipe (I'm making it tomorrow!), one that will always bring me comfort and remain near and dear to my heart because of the memories it evokes. Bonus: it is one pan easy and really good too!</span> </p></blockquote><p> <b> </b><b> <br /> <span style="font-family: arial; text-decoration-line: underline;">Grandma's Apple Cake </span></b></p><div style="text-align: left;"><span style="font-family: arial;">2 c flour<br /></span><span style="font-family: arial;">1/2 c sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">1 t baking powder</span></div><div style="text-align: left;"><span style="font-family: arial;">1 t baking soda</span></div><div style="text-align: left;"><span style="font-family: arial;">1 t cinnamon</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmds508dCTC55X_twxAaU0hR3gpP3fgUJK1Ed3iiS5VdcPDzxnKsnw0KkGokoIgbzQkE6M7P6c4G65UYd8unbNPZKT1lck8qy8dvmN-QyXR0CM9HiT3B_peO9y2T9AkTxfpEfjjQdBgTLYLceXPhcDzpT5VIkBVI2vdF4hCkf-4JzrYG-_vP3xrYw3=s400" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="400" height="169" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmds508dCTC55X_twxAaU0hR3gpP3fgUJK1Ed3iiS5VdcPDzxnKsnw0KkGokoIgbzQkE6M7P6c4G65UYd8unbNPZKT1lck8qy8dvmN-QyXR0CM9HiT3B_peO9y2T9AkTxfpEfjjQdBgTLYLceXPhcDzpT5VIkBVI2vdF4hCkf-4JzrYG-_vP3xrYw3=w200-h169" width="200" /></a></div></div><div style="text-align: left;"><span style="font-family: arial;">1/2 t salt</span></div><div style="text-align: left;"><span style="font-family: arial;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: arial;">1 stick butter, melted</span></div><div style="text-align: left;"><span style="font-family: arial;">3 c peeled and roughly chopped apples</span></div><div style="text-align: left;"><span style="font-family: arial;">1 T vanilla</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 c chopped walnuts, optional</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Mix all together in large bowl (batter will be thick). Bake in greased 8 inch square baking dish at 350 degrees for 45 minutes. Cool and dust with confectioners; sugar.</span></div><p><span style="font-family: arial;"><br /></span></p><p><br /></p><p> </p><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><span style="font-family: arial;"><div style="text-align: left;"><br /></div></span></blockquote></blockquote></blockquote>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-8343148412235041542020-08-02T17:35:00.000-04:002020-08-02T17:35:52.930-04:00When Life Gives You Lemons...<span style="font-family: Arial, Helvetica, sans-serif;">...you make lemony goodness! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjCoTwrAysvn1wIUe7YvmDEdq7iFpG3fcooSrjN1krLaiTvovsFjz7nNmET9oFJntYnfuT8k4B0lhF1Zn_5pjHvmVz6R4FPR0hWdTM4VRjslzCrPk7-0hDiH-e5Wdm1-KiR26Ztj783w/s1600/Lemons.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="168" data-original-width="300" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjCoTwrAysvn1wIUe7YvmDEdq7iFpG3fcooSrjN1krLaiTvovsFjz7nNmET9oFJntYnfuT8k4B0lhF1Zn_5pjHvmVz6R4FPR0hWdTM4VRjslzCrPk7-0hDiH-e5Wdm1-KiR26Ztj783w/s320/Lemons.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nothing says summer more than lemon. That deliriously citrus flavor is both mouthwatering and satisfying- especially during the warmer months. Lemons are clean, crisp and smell like sunshine. Why else would household cleaners be lemon scented? Though there's nothing like the large lemons in Amalfi, anything with lemon will surely lighten up my day. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I love lemons so much that I even baked one inside a pie crust once and it was unbelievably good. Pucker up folks, here are some of my lemony favorites that will brighten anyone's day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Big nod to Nonna Romana for the Lemon Ricotta Cake- it's so light and lemony. I like to make two smaller cakes or mini bundt cakes with this recipe. And who makes cookies better than Martha Stewart? Maybe me. These lemon glazed cookies are like a breath of fresh air. I've kicked it up by topping them with a drizzle of dark chocolate. The Absolutely Lemonade is from the old Bennigan's restaurant, years ago, when they were actually good. Ok, I had to literally bribe the bartender for the recipe, but it was worth it! And who doesn't like homemade Limoncello? Keep it in the freezer and you'll have an ice cold lemony treat this summer.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiCD0ZAyBXpxDFDZQNXHLGFg8rDvyWEc0oKq4xFs0-d2tIBpUn7KVEPmugHpoQ4peNavSuc6f-EhDnvNbwpCxJ_mvLRIo2PkFjRWOk3ZYZriASuVKNjTMW1vLWX9u7Ctj68rMWsRX0pE/s1600/Lemon+Ricotta+Cake.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiCD0ZAyBXpxDFDZQNXHLGFg8rDvyWEc0oKq4xFs0-d2tIBpUn7KVEPmugHpoQ4peNavSuc6f-EhDnvNbwpCxJ_mvLRIo2PkFjRWOk3ZYZriASuVKNjTMW1vLWX9u7Ctj68rMWsRX0pE/s200/Lemon+Ricotta+Cake.jpg" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Lemon Ricotta Cake</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Lemon Ricotta Cake</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="name" itemprop="ingredients" style="background-color: white;">3 large eggs </span></span><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="name" itemprop="ingredients" style="background-color: white; font-size: 13px;"></span>1 c. sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 lemons, zest only</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, juice only</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. whole milk ricotta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 T. full fat yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 T. baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 t. vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. Spray a 9 inch springform pan with baking spray. In large mixing bowl, combine oil, sugar and lemon zest. Using an electric mixer, beat ingredients on medium speed until combined. Add in the eggs one at a time and beat until fluffy and pale yellow. Add in the ricotta and yogurt and beat until combined. Then add in the flour and salt and finally the baking powder. Beat until dry ingredients are just fully incorporated Do not over mix! Pour batter into prepared pan and bake 35 - 45 minutes or until the cake is set in the middle and golden brown. Cool for an hour and decorate with lemon slices and dust with confectioners' sugar.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9t2TWsu9ZjbXFrLQowqYqi8BleBfOgnMBVM_OSnPM5oxg-t3nuAFyQFFr3hWb4y79UN1gWMw2_nZ7SZr7AEVU59_imRb0pwwduKYG_HJFZd1mziqQfFp8xP1owVBazlGbnTzAy0svjs/s1600/Lemon+Glazed+Cookies.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="160" data-original-width="285" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9t2TWsu9ZjbXFrLQowqYqi8BleBfOgnMBVM_OSnPM5oxg-t3nuAFyQFFr3hWb4y79UN1gWMw2_nZ7SZr7AEVU59_imRb0pwwduKYG_HJFZd1mziqQfFp8xP1owVBazlGbnTzAy0svjs/s200/Lemon+Glazed+Cookies.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Lemon Glazed Cookies</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Lemon Glazed Cookies</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 c. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 T. finely gated lemon zest + 2 T. fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. (1 stick) unsalted butter, room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 t. vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. In medium bowl, whisk together flour, baking soda, salt and lemon zest. In large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and beat until combined. With mixer on low, beat in flour mixture. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7v38HsED6dfKqJiNIncLBYahmoQ3Ja0IL8tp4tvawgHW-ahkAyjtS3VNvPFbPPCfuFP5JKPWIMu2wgAvL-AejdPtxi37v2p46t247k2LBkXiIOBVFFAU7lEhALZMAX81zwilMrTvWmw/s1600/Absolutely+Lemonade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="696" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7v38HsED6dfKqJiNIncLBYahmoQ3Ja0IL8tp4tvawgHW-ahkAyjtS3VNvPFbPPCfuFP5JKPWIMu2wgAvL-AejdPtxi37v2p46t247k2LBkXiIOBVFFAU7lEhALZMAX81zwilMrTvWmw/s200/Absolutely+Lemonade.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Drop dough by heaping tablespoons, 1 inch apart onto two baking sheets. Bake until edges are golden, 15 - 20 minutes. Let cool 2 minutes on sheets then transfer to a wire rack to cool completely Spread cookies with Lemon Glaze and let set for 1 hour. Lemon Glaze:2 c. confectioners' sugar, 2 T. lemon zest and 1/3 c. fresh lemon juice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV8qZFOVIcuaVtXhyphenhyphenfm7rWz8oMlU2cLCwPW1vM6iqB_vzVEfxOqlh_WyuM3gppkBT4Vxk7VMKNKres65Cv6n_j4gqF0DG1cU3_8DXK1O22Jo2xSdqDe9VHUPRIOs1tGLPWWylsIb5BJA/s1600/Limoncello.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="633" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV8qZFOVIcuaVtXhyphenhyphenfm7rWz8oMlU2cLCwPW1vM6iqB_vzVEfxOqlh_WyuM3gppkBT4Vxk7VMKNKres65Cv6n_j4gqF0DG1cU3_8DXK1O22Jo2xSdqDe9VHUPRIOs1tGLPWWylsIb5BJA/s320/Limoncello.jpg" width="265" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Absolutely Lemonade</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 Lemons, squeezed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 qt. Sprite</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 qt. Seltzer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 qt, warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. superfine sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 qt. sour mix</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/5 Absolute Citron Vodka</span></div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-85990905704625775452020-05-19T17:58:00.001-04:002020-05-19T17:58:03.997-04:00Navigating Social Distancing Gatherings During COVID-19<div class="zn-body__paragraph speakable" style="-webkit-font-smoothing: antialiased; background-color: #fefefe; box-sizing: border-box; color: #262626; line-height: 1.66667; margin-bottom: 15px; margin-right: 0px;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3b46Tq7crdz6e9WLfe5kgxPxVTdwYwKqX_z6ckWKPBSLwt6EZSMGAx7LZpUdq6jABdVff-1Di_EO7tg0qqXZgun2bLDnh8RgwEPHKUnudoT_GSK2i4ntFOdGKsgu2WVgmdeaxFN0y6ao/s1600/social+distancing.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3b46Tq7crdz6e9WLfe5kgxPxVTdwYwKqX_z6ckWKPBSLwt6EZSMGAx7LZpUdq6jABdVff-1Di_EO7tg0qqXZgun2bLDnh8RgwEPHKUnudoT_GSK2i4ntFOdGKsgu2WVgmdeaxFN0y6ao/s1600/social+distancing.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Social Distance Gatherings Can Work During COVID19</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The call for social distancing means a lot of canceled plans -- from big events like parties, weddings or vacations, to smaller gatherings like religious services, brunch with friends or workout classes. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">But as quickly as social distancing has become the norm, Americans are adapting and not letting it prevent them from having fun and enjoying everyday life. Just take a clue from Italy, who has been in lock down the longest, yet found unique ways to socialize in order to stay sane!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #4c4e4d; font-family: balto, helvetica, sans-serif;">Who we gather with and how we gather depends on what we think of as normal or abnormal; recognizing that this is different for all of us. It affects and shapes our sense of identity and our sense of who we are. It’s pretty fundamental when you think about it. Increased social fragmentation and loneliness have created what has been coined as "Quarantine Fatigue" and has affected our sense of well-being. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLZM6Von1I3J-gZKpDt-vUxGkJtbEXYKR5OM5Jn1SVI1aWW9Cqh80qmN4gz1cCXv9Y0yCNtn9jg299zf_1vZXttWfGz8HTWIaqbxo47n7ZBP-3CwFL6X-ZyknWb-PGDpjUdD5vFwQtNs/s1600/Mini+bundt+cakes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLZM6Von1I3J-gZKpDt-vUxGkJtbEXYKR5OM5Jn1SVI1aWW9Cqh80qmN4gz1cCXv9Y0yCNtn9jg299zf_1vZXttWfGz8HTWIaqbxo47n7ZBP-3CwFL6X-ZyknWb-PGDpjUdD5vFwQtNs/s200/Mini+bundt+cakes.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Individual Mini Bundt Cakes</span></td></tr>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: inherit;"><i>I’ve been wondering about how we’ll think about parties after this passes. We may be like, “We missed social interaction so much, let’s have a party for literally everything!” </i></span><span style="text-decoration-line: inherit;"> We’ll re-imagine what we can do to make warmth and meaning even when we’re not physically together. I think one of the biggest opportunities is to find other ways to create warmth across distances. </span>I think when all this is over, we’ll be running toward each other and being very deeply grateful for and not taking for granted the way we gather. One of the things that ends up happening when you can’t actually get together is you don’t take it for granted.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHPY4JN3QxyoGpFf3Q_pUWrNHbFnkcdx4fcm4NStCJIoJBXW6E3MT2vUD-ph6ajTrOUVqXwGWRNvjV2y-6Qc1DW4ZhhNI7Ak3e6Nsj7PR5BTA-YMLQT0gEy-uXqNpLscCN8e5FtumQ8/s1600/Social+Distancing+ideas.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHPY4JN3QxyoGpFf3Q_pUWrNHbFnkcdx4fcm4NStCJIoJBXW6E3MT2vUD-ph6ajTrOUVqXwGWRNvjV2y-6Qc1DW4ZhhNI7Ak3e6Nsj7PR5BTA-YMLQT0gEy-uXqNpLscCN8e5FtumQ8/s200/Social+Distancing+ideas.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Individual Apps in Coffee Cups</td></tr>
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Meantime, I've been thinking of ways to hold gatherings now that the warmer weather is here, where we can socially distance outdoors and maintain the connections that are so meaningful to us. Here are just a few ideas:<br />
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<ul>
<li>Set chairs apart 6 ft. in groups of 2 (per couple)</li>
<li>Have individual bottles of water and adult beverages with plastic glasses set up on a bar for easy access</li>
<li>Food should be individually wrapped in plastic bags, coffee cups or plastic plates for each couple or group so there is no cross contamination and include wrapped plasticware</li>
<li>Relax and enjoy the fact that you can reconnect by socially distancing</li>
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Interested in knowing more about how to stay sane during these uncertain times of COVID-19? I'll be a guest of Omena's <i>At a Night At the Round Table<b> </b></i>to discuss<i> <b>Staying Sane During COVID-19 Quarantine </b></i>to discuss this very topic, among others. Please tune in at 10 PM on Thursday, May 21st and join me in the discussion:</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-63261747717304994162020-04-05T10:11:00.000-04:002020-04-05T10:13:49.485-04:00The Romance of Italy and its Delectable Cuisine<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE8qGHfYszPJb8raOvP5uCr22q8WYkIp2vZuIXl_D8g5tY2z_v3qExP_bv2P5UD5g7mgmofK29-7xZRHPoQdhyphenhyphenqOKJeZjaUquJ_82WI597yzaXrLOTj9s0KlZXpbkqjK_mil_Du4ScU4/s1600/Rome-+Caccio+de+Peppe.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="791" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE8qGHfYszPJb8raOvP5uCr22q8WYkIp2vZuIXl_D8g5tY2z_v3qExP_bv2P5UD5g7mgmofK29-7xZRHPoQdhyphenhyphenqOKJeZjaUquJ_82WI597yzaXrLOTj9s0KlZXpbkqjK_mil_Du4ScU4/s200/Rome-+Caccio+de+Peppe.jpg" width="164" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cacio de Peppe in Rome</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italians are incredibly proud of their heritage and their food traditions.This was ever so apparent to me as last fall when I was on a tour of northern Italy with the First Congregational Church of Stratford, Connecticut. I had been to Italy three times prior, but was even more mesmerized by it's grandeur this time. Most likely due to the incredible tour guides who delighted us with relevant anecdotes about Italy's rich history and architecture,.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Luckily for us, the tour was only a few weeks prior to the catastrophic flood in Venice, and the subsequent outbreak of the Corona virus. My heart broke for the wonderful people of Italy, and now what we are all facing in the world as of today.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Twenty-one of us toured the very best of Venice, Florence, <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5NaI4oinlC4sLi7GCxTiV1f2nJd9wA7N8v-GNerxEmgEhXQ1WmSq_KbNTIil6UPnTLAPyMFm4sTGGbwktdImhImf5oSvanUKvb6GwJOI9wk-tSDNS1MhGLKzVFzlE9dWg-L2CRoez2s/s1600/Panthenon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="544" data-original-width="770" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5NaI4oinlC4sLi7GCxTiV1f2nJd9wA7N8v-GNerxEmgEhXQ1WmSq_KbNTIil6UPnTLAPyMFm4sTGGbwktdImhImf5oSvanUKvb6GwJOI9wk-tSDNS1MhGLKzVFzlE9dWg-L2CRoez2s/s320/Panthenon.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pantheon, Roman Temple in the Piazza della Rotonda</td></tr>
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Tuscany and Rome. From its rich history to its awe inspiring, ancient architecture to its simple, yet elegant cuisine, it was definitely one of my most incredible trips. I could go on and on all day about the fascinating history and jaw dropping architecture, but I'm here to tell you about the food. It's all about seasonal ingredients prepared in a simple way. There's nothing fussy or fancy about Italian food, it is very fresh, yet elegant. Coupled with that amazing Tuscan wine... need I say more? Bounissimo!!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqSz5v2SwOUeT4W59KGeaatJYAeb0QJnJPXPbZiSJxU8gHGzpqtXV230MdJWUlY5R7j4EEijsZjPRAgFn4N-X15nsdRunTs18aZBh1gs-fJdKgZ03lBrn8Mv708I12UNDH7ibkYHBZyE/s1600/David.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="810" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqSz5v2SwOUeT4W59KGeaatJYAeb0QJnJPXPbZiSJxU8gHGzpqtXV230MdJWUlY5R7j4EEijsZjPRAgFn4N-X15nsdRunTs18aZBh1gs-fJdKgZ03lBrn8Mv708I12UNDH7ibkYHBZyE/s200/David.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Michaelangelo's David</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You can't go wrong with fresh pasta and any one of the amazing sauces. The homemade <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWv_0nNDXOyiX503xM2n232hC4iyKVypBLX21WUHzOKxl92uiyPA5vkkzHthX6Jlna3vI_OYB9SFLbd7rZ1u_i7ztkRKsd-I17PZT1pdkrvY7qU98CLlyM4wYtKDnb2PBSrlpiNLEwwo/s1600/Ponte+Vecchio.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="768" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWv_0nNDXOyiX503xM2n232hC4iyKVypBLX21WUHzOKxl92uiyPA5vkkzHthX6Jlna3vI_OYB9SFLbd7rZ1u_i7ztkRKsd-I17PZT1pdkrvY7qU98CLlyM4wYtKDnb2PBSrlpiNLEwwo/s200/Ponte+Vecchio.jpg" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ponte Vecchio, Florence</td></tr>
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pastas were fabulous and truly works of art. Native Italians are not real meat eaters- rather, they prefer more fresh fish and pasta. However, they touted Florentine Steak which we highly anticipated after admiring the sunset from one of the bridges overlooking Ponte Vecchio. It wasn't as spectacular as the sunset I captured when I was there in 1985, but still very memorable. The steak dinner didn't live up to the hype, but Michaelangelo's David did! Standing two stories tall, he is truly magnificent! We also made a trip on our free day to<i> Osteria All'antico Vinaio</i>, the infamous sandwich shop in Florence. The long line was well worth the wait. We enjoyed them with some Chianti at the Piazza de Michaelangelo which overlooks the city of Florence. It was breathtaking.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzulnzMEdadSX5m4Th2aV4nitbimNojwh-yF3J9uybqEIceVVCsDBTZKtKp9TuOdK2q9lfX5oaNtsAWLYdC9dW7AWogVNRrROJ5U4_CFR4duRBv-NFwOAF_kihM65w8fXsW9RlBnbcLY/s1600/Venice+hotel+view.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzulnzMEdadSX5m4Th2aV4nitbimNojwh-yF3J9uybqEIceVVCsDBTZKtKp9TuOdK2q9lfX5oaNtsAWLYdC9dW7AWogVNRrROJ5U4_CFR4duRBv-NFwOAF_kihM65w8fXsW9RlBnbcLY/s200/Venice+hotel+view.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">View from our hotel in Venice</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The stop at <i>Harry's Bar</i> in Venice for a Prosecco before our gondola ride was worth every Euro- small and quaint with impeccable service. The gondaleers are highly adept at navigating the narrow canals and we were very lucky to be serenaded with the song <i>Volare </i>by Gondaleer. The pasta in Rome was absolutely to die for and just as memorable as seeing the Pope give his message during our Papal visit to St. Peter's Square.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italians are proud of their land, and they all share their joy and delight in a place that speaks of what they are and of their flavors in the simplest of ways. Here are two of my favorites:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cacio de Peppe</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6 oz. spaghetti</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 T. butter, cubed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 t. freshly ground black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 c. freshly grated Parmesan</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c. freshly grated Pecorino Romano</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring 3 quarts water to a boil. Season generously with salt and cook pasta until it is al dente.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAHQyRUL4bPL9Vp9dDUSwnSyeGi-65GZzSPmssvrs5bN7Qj0VmgfOiOuftXYPwcf6do0WF0o32J_U5EvKMpTKlC6w4T4iEFu0jfp4kxWIyuW4HqmP1PpxU4PV8U1w2zKGRiBbxpdg3gQ/s1600/Cacio+de+Peppe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="167" data-original-width="301" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAHQyRUL4bPL9Vp9dDUSwnSyeGi-65GZzSPmssvrs5bN7Qj0VmgfOiOuftXYPwcf6do0WF0o32J_U5EvKMpTKlC6w4T4iEFu0jfp4kxWIyuW4HqmP1PpxU4PV8U1w2zKGRiBbxpdg3gQ/s320/Cacio+de+Peppe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cacio de Peppe</td></tr>
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Reserve 3/4 c pasta water and drain pasta. Melt 2 T butter in a large, heavy skillet over medium heat. Add pepper and cook, swirling pan until toasted, about 1 minute. Add 1/2 c pasta water and bring to a simmer. Add pasta and remaining water. Reduce heat to low and add cheeses, stirring and tossing with tongs until cheese melts and coats pasta. Add more pasta water if pasta seems too dry. Garnish with grated cheese and fresh basil leaves.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Ragu alla Bolognese</u></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb. meatloaf mix</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_GWr0UtAl5CiHA5c24NWG3d3wHpuYm6qX6yAJIqxe6Wuc9LeIcmuVJ6pHnyqQQUHTe3ZNGCXjJbYHQszku00qI8oQocFo4sPaHb4tdKax6aGnq76v7hpDkurbckA9xQ2ZcZOaik5MwY/s1600/bolognese.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_GWr0UtAl5CiHA5c24NWG3d3wHpuYm6qX6yAJIqxe6Wuc9LeIcmuVJ6pHnyqQQUHTe3ZNGCXjJbYHQszku00qI8oQocFo4sPaHb4tdKax6aGnq76v7hpDkurbckA9xQ2ZcZOaik5MwY/s320/bolognese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Ragu alla Bolognese </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb. tomato puree (could be either fresh or canned)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 celery stalk, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 carrot, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic, smashed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 c dry wine (either red or white will do)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large saucepan, add about 2 T olive oil and gently fry celery, carrot, onion and garlic until aromatic- about 10 minutes over medium heat. Add ground meat and season with salt and pepper. Stir well and when cooked, pour in the wine, taking a sip for yourself. Cook until wine evaporates and then add in puree. You can also add just a pinch of thyme and/or red chili pepper flakes at this point if you desire. Reduce heat and simmer 1 1/2 hours. If sauce is too thick, you can thin it with chicken or vegetable broth. Toss with fresh pasta and top with freshly grated cheese. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This recipe is from <i>Fattoria il Poggio</i>, a vineyard in Tuscany, where we enjoyed a tour, lunch and wine tasting.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Boun Appetito!!</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-7695144184526665592019-03-10T18:35:00.000-04:002019-03-10T18:43:36.696-04:00Brunch on the Bayou<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57Vo8ho-v1LmlaycsCAn9u1GEQ54ZeHcXIz2z9VV7817fuTeMTzkMcjPx9BHSE36EH2m_if5FCHLFg1hzzl_5u26yxXDDO8fSSSgoMwuXs-UgHSkSC3UBADZvkPykTIvEkeaC_vqOiLg/s1600/53402089_10157184443994485_5940942052526129152_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57Vo8ho-v1LmlaycsCAn9u1GEQ54ZeHcXIz2z9VV7817fuTeMTzkMcjPx9BHSE36EH2m_if5FCHLFg1hzzl_5u26yxXDDO8fSSSgoMwuXs-UgHSkSC3UBADZvkPykTIvEkeaC_vqOiLg/s200/53402089_10157184443994485_5940942052526129152_n.jpg" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf8tjRz0iyHM50V4WSiUnO-BckDzF9c_C7AVwAHny5fZYgWNLgTCs8gHkLMxd0uAYOwgbd-92zTwhM2eeZUwdaZ9xdnBdLsx-HdBJFFGzMrkoLvwXifs0YzOnoq0z-6pp2EIWvAbB4Mw/s1600/56038805-C5E5-46F0-AA2F-E10092265E71.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf8tjRz0iyHM50V4WSiUnO-BckDzF9c_C7AVwAHny5fZYgWNLgTCs8gHkLMxd0uAYOwgbd-92zTwhM2eeZUwdaZ9xdnBdLsx-HdBJFFGzMrkoLvwXifs0YzOnoq0z-6pp2EIWvAbB4Mw/s200/56038805-C5E5-46F0-AA2F-E10092265E71.jpg" width="133" /></a>I was in New Orleans in the mid 1980’s and had the privilege of staying in the French Quarter. I fell immediately in love with the quaintness, the architecture, the jazz and the <b>food</b>. Cajun cuisine is a style of cooking named for the French speaking people who came from Canada to settle in the Acadiana region of Louisiana. Its style is rustic, as it incorporates locally available ingredients and a simple preparation, much like Italian Peasant cooking. I enjoyed the food of New Orleans and sampled staples of the City- everything from creole to benigets and chicory coffee at the famous Cafe du Monde. I was recently inspired to recreate one of the meals I enjoyed there and so my Bayou Brunch was created. Truth be told, it really does take a lot for me to be impressed by myself, but this meal did it for me today, and I want to share it with you. Brunch included poached farm fresh eggs on a bed of sautéed cabbage and home fries, drizzled with a Cajun hollandaise sauce and a side of carmelized bacon. The meal was finished with hot, homemade benigets and chicory coffee from the famed Cafe du Monde. So in honor of Mardi Gras season, I bring you my Brunch on the Bayou...</div>
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<b><u>Home Fries</u></b><br />
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Cube golden potatoes and spread in a single layer on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350 degrees for 45 minutes until mostly cooked. Meanwhile, dice one large onion and sauté in cast iron skillet with butter until half cooked. Add potatoes and season with salt and pepper and smoked paprika. Cook over medium heat until potatoes are crispy.</div>
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<b><u>Sautéed Cabbage</u></b></div>
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Slice half head of Savoy cabbage and sauté in large frying pan with butter and a dash of water. Season with salt and pepper and paprika. Line serving plates with cooked cabbage and put home fries in the middle. Top with poached eggs and drizzle with hollandaise. </div>
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<b><u>Cajun Hollandaise</u></b></div>
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2 egg yolks</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rfr2My7ZM_iCu7QyCgftUDIx2X3ohZ4uykmW9TUY85RuuxIsleFeQm6LRcCcuMJS0vOUsqsbKFkcf-WCWKkkCnm4zc0RiSHyZstiqE39enNlnVKOjtka-fxH2fJb3A1KngNTP4dhmXw/s1600/BC19126C-1DF0-40FD-B68F-2F7D0FBBB51F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="407" data-original-width="650" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rfr2My7ZM_iCu7QyCgftUDIx2X3ohZ4uykmW9TUY85RuuxIsleFeQm6LRcCcuMJS0vOUsqsbKFkcf-WCWKkkCnm4zc0RiSHyZstiqE39enNlnVKOjtka-fxH2fJb3A1KngNTP4dhmXw/s200/BC19126C-1DF0-40FD-B68F-2F7D0FBBB51F.jpg" width="200" /></a>2 t lemon juice</div>
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1/4 t salt</div>
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1/4 t smoked paprika</div>
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1/4 t cayenne pepper</div>
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1/2 c (1 stick) butter, melted</div>
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In a tall and narrow cup or vessel that would fit the head of an immersion blender, add egg, lemon juice, salt, paprika and cayenne. Blend egg mixture with immersion blender. Stream in hot butter a little at a time, letting the butter cook the eggs slightly. Blend until sauce is light and fluffy and butter is incorporated. If sauce is too thick, add a few teaspoons of water to loosen it before serving.</div>
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<b><u>Carmelized Bacon</u></b></div>
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Line rack on baking sheet with 1 lb. applewood smoked bacon in single layer. Sprinkle lightly with brown sugar, pinch of cayenne pepper and drizzle with maple syrup. Chopped pecans optional. Bake at 350 degrees until crispy, about 45 minutes.</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-19645420590480998502019-02-24T09:44:00.000-05:002019-02-24T09:45:13.828-05:00Give Us This Day, Our Daily Bread<div>
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Is there anything more comforting than freshly baked bread right out of the oven? This time of year it’s especially comforting. My grandmother taught me how to make bread when I was a young girl. That’s when I discovered that kneading dough can be very therapeutic. You need a bit more patient when using yeast in bread because it takes a few hours to rise and then you have to let it rest before baking it. Well worth the wait if you have the time! Quick breads are also great to make, especially if you are pressed on time and I have a few of my go-to’s to share with you. One of them is my great-aunt Fern’s banana bread. I put bananas that have turned a little brown into the freezer and they are ready to use when ready. (When my daughter was a baby, I thawed out the bananas and mixed it with her cereal- the consistency is perfect for that and the bread). Here are some of my favorites- some sweet, some savory, but all quick and easy!</div>
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<b><u>Vintage Banana Bread</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSkGug78uzzITmhLaaNyUN6gXmZVlEJ81GgwCHn1NGw1HOVjIxp1XI4Qu4YHOJXVQ-oIikwMp6AB_dWRvULc7hXZ8nSp1sET4fI39AgOfZ93EKhlj9lFTD7insoSsx1F26x-jaaEI1qM/s1600/image.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="1280" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSkGug78uzzITmhLaaNyUN6gXmZVlEJ81GgwCHn1NGw1HOVjIxp1XI4Qu4YHOJXVQ-oIikwMp6AB_dWRvULc7hXZ8nSp1sET4fI39AgOfZ93EKhlj9lFTD7insoSsx1F26x-jaaEI1qM/s200/image.jpg" width="200" /></a>3 bananas, mashed</div>
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1/4 c butter, melted</div>
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1 c sugar</div>
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1 1/2 c flour</div>
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2 eggs</div>
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1 t baking soda</div>
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1/2 t salt</div>
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1/2 c chopped nuts</div>
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1/2 c chopped dates</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNDMtdZZ3cXjJQ1PFBkP10Z4lmdkf3zDqRGnSXQdylpRcqrZBO7xh9XX7J2eh0rxK9NuVgR4GTvbu54_4-hquF_KY6C-iNbOrlZ4HvdyiSiS4kgmsbfR2AnyxvU8lPK5FLrHK1EvqxV8/s1600/johnny-cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="454" data-original-width="454" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNDMtdZZ3cXjJQ1PFBkP10Z4lmdkf3zDqRGnSXQdylpRcqrZBO7xh9XX7J2eh0rxK9NuVgR4GTvbu54_4-hquF_KY6C-iNbOrlZ4HvdyiSiS4kgmsbfR2AnyxvU8lPK5FLrHK1EvqxV8/s200/johnny-cake.jpg" width="200" /></a>Cut up dates (if not already purchased chopped in a package) and roll in flour to prevent from sticking. Mix all ingredients together and our into prepared loaf pan. Bake for 1 hour at 350 degrees.</div>
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<b><u>Johnny Cake (light corn bread)</u></b></div>
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1 c flour</div>
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3/4 c corn meal</div>
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3/4 t salt</div>
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1 beaten egg</div>
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5 t baking powder</div>
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1/3 c sugar</div>
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2 T vegetable oil</div>
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1 c milk</div>
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Mix all dry ingredients together. Add egg, milk and oil- blend well. Pour into prepared 8 x 8 square pan. Bake for 30 - 35 minutes at 300 degrees until golden brown.</div>
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<b><u>Biscuit Mix</u></b></div>
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8 c flour</div>
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1/3 c baking powder</div>
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2 t salt</div>
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8 t sugar</div>
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Mix together and cut in 1 c Crisco. This mixture will keep for months in the refrigerator. </div>
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To make biscuits: Use I c biscuit mix and mix in 1/3 c milk. Can be rolled out and cut with a cutter or juice glass dipped in flour or dropped by large spoonfuls. Place in greased pan and bake at 425 degrees until lightly browned. </div>
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<b><u>Dill Bread</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Tk9HsshZMyBk3msjQLmZK06WlO16LptXw67KiXapcRXSPqnOBFQRlVDFfZd64HqNFW0ahOGtoNC60NjiKBAdM5rQO3W84Q7JA8l5WKw6xvY99_P2len8KMNfFvu7HDxdJKnwHGVWWxw/s1600/Dill-Pickle-Onion-Quick-Bread-blog-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Tk9HsshZMyBk3msjQLmZK06WlO16LptXw67KiXapcRXSPqnOBFQRlVDFfZd64HqNFW0ahOGtoNC60NjiKBAdM5rQO3W84Q7JA8l5WKw6xvY99_P2len8KMNfFvu7HDxdJKnwHGVWWxw/s200/Dill-Pickle-Onion-Quick-Bread-blog-2.jpg" width="133" /></a></div>
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2 pkg active dry yeast</div>
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1/2 c warm water</div>
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2 t sugar</div>
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2 c small curd cottage cheese</div>
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2 T minced onion</div>
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4 1/2 c flour</div>
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2 T dill weed</div>
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1 t baking powder</div>
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2 t salt</div>
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2 t sugar</div>
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2 eggs</div>
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Sprinkle yeast on warm water - stir until blended. Stir in 2 t sugar to proof and set aside. Combine cottage cheese, onion, dill, baking powder, salt, sugar and eggs. Mix thouroughly. Add yeast mixture and mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl and turn to bring greased side up. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch down and turn onto lightly floured surface. Knead a few times and divide into two equal parts. Place each portion into well greased loaf pans. Bake for 30 minutes at 350 degrees. Let cool slightly and remove from pans onto wire rack and brush tops with melted butter.</div>
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<b><u>Chocolate Brownie Bread</u></b></div>
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1 1/4 c flour</div>
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1 1/4 c sugar</div>
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6 T cocoa powder</div>
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1 T instant coffee</div>
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1 t baking soda</div>
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3/4 t salt</div>
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1 c walnuts, chopped</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ2nxO92vDWEIVQchvtrbo-bn-KXYJ2ary9ORGnzIlq3o_UjQWy-A51AwTvYap4ayHobvkzatus27PuyV1ydh1RwDnUOpsyefCCoKx1jzIjslzh0UFElE-jYrZ71CD_c7I4fRgodXC2c/s1600/chocolate-zucchini-bread1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="575" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ2nxO92vDWEIVQchvtrbo-bn-KXYJ2ary9ORGnzIlq3o_UjQWy-A51AwTvYap4ayHobvkzatus27PuyV1ydh1RwDnUOpsyefCCoKx1jzIjslzh0UFElE-jYrZ71CD_c7I4fRgodXC2c/s200/chocolate-zucchini-bread1.jpg" width="200" /></a>1 1/2 c sour cream</div>
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1 egg</div>
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1 1/2 t vanilla</div>
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4 T butter, melted and cooled</div>
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Preheat oven to 350. Butter loaf pan and line with parchment or wax paper. Butter paper and dust with bottom and sides with flour. In medium bowl, stir together flour, sugar, cocoa, coffee, baking soda and salt until blended then stir in the nuts. In large bowl, whisk together sour cream, egg, vanilla and melted butter, Add dry ingredients and stir with rubber spatula until just blended and pour batter into the prepared pan. Bake for 1 hour and 10 minutes until toothpick inserted into center comes out clean. Cool for 10 minutes and untold onto wire rack.Wrap in plastic wrap, then overlap with aluminum foil. Let stand in cool place for at least one day before serving.</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-65462923978558643942019-01-12T17:23:00.003-05:002019-01-12T17:57:24.455-05:00French Onion Soup Gratinee Anyone?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBm3SX-4sM-BPzqvKGA8mTE3Exo9RO0lh8lftdboRaQyxBc7X0dTqR8AJ2dKHJb5Uex0tIzqQdRRj0qvnP62Rug3ERz2NqonOrWusza7D9Wts7WS3gOH78dp_PR3kpW9Q9Wb_k0NsQLk/s1600/finished+product.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBm3SX-4sM-BPzqvKGA8mTE3Exo9RO0lh8lftdboRaQyxBc7X0dTqR8AJ2dKHJb5Uex0tIzqQdRRj0qvnP62Rug3ERz2NqonOrWusza7D9Wts7WS3gOH78dp_PR3kpW9Q9Wb_k0NsQLk/s320/finished+product.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">French Onion Soup Gratinee</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was never a big fan of French Onion Soup because I thought it was always too dark and salty. Then one day, I found myself watching Julia Child on TV make her version of French Onion Soup. As I listened to her describe the soup, I became intrigued so I started taking notes on what I whatever I could find.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY9f0Ov2s0YVQgVx8e3mWnIbv9QMHQy4TfIqBcUbLHVSV0qbb9AMItqnixC8yG6_G1bGhic1iD2j0nWXV0hd22nB2XFxo0yUuqB6vDjHlsntvEhGG63xVmTDyLBseaUo_E5lIqL-uciE/s1600/scribbled+recipe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY9f0Ov2s0YVQgVx8e3mWnIbv9QMHQy4TfIqBcUbLHVSV0qbb9AMItqnixC8yG6_G1bGhic1iD2j0nWXV0hd22nB2XFxo0yUuqB6vDjHlsntvEhGG63xVmTDyLBseaUo_E5lIqL-uciE/s200/scribbled+recipe.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">My original notes from Julia- can you<br />tell I worked for Aetna at the time?</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">She recommended making the beef stock from scratch and I wholeheartedly agree. Yes, it takes more time and patience, but well worth the the effort in the end. There will be more than required for the soup, but it can be frozen and used at a later date. Carmelizing the onions mellows and sweetens their flavor and turns them to a nice, deep golden brown. And a combination of Gruyere, Swiss and a sprinkle of Parmesan (along with Julia's splash of cognac) finishes it perfectly!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyAXLanGPVJUbVAcuiPBY93C1uJ3r567OjOSic1C3_ktsyDeNoV0BxSH2RMvStxUNgwPqRR-ZESmWgmXX0nmy55aLl0eFAtprEGlmLUaNz6BUNZn6ZX73QxNCu873OV2HHzb8tgdAnnU/s1600/Julia+Child.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyAXLanGPVJUbVAcuiPBY93C1uJ3r567OjOSic1C3_ktsyDeNoV0BxSH2RMvStxUNgwPqRR-ZESmWgmXX0nmy55aLl0eFAtprEGlmLUaNz6BUNZn6ZX73QxNCu873OV2HHzb8tgdAnnU/s320/Julia+Child.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Julia Child</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I did make one minor change to Julia's recipe. Instead of using toasted slices of baguette, I use homemade croutons (again, more work, but well worth it!) because they are more manageable to eat within the soup and gives a nice texture to the top. I don't believe in having to fight with your food when you eat it, and this is the perfect solution. So, when you have time on a cold, rainy weekend, make some French Onion Soup Gratinee- and raise a glass to Julia... you'll</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> be glad that you did!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Beef Stock</b></u></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwBWjlNriyFk3X2H6lX0KvTgGRsi3ohwA-5UayygT7SYKcdZQjyONuvpTmzUXxwg6mNNJaizH3-n4WfN6Msq0HvmJvHyLIPPs1Z7jDVfXPYCk8JQKdAlZ8cxJSqRsHKKvejd2d3wT5q0/s1600/beef+bonea.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwBWjlNriyFk3X2H6lX0KvTgGRsi3ohwA-5UayygT7SYKcdZQjyONuvpTmzUXxwg6mNNJaizH3-n4WfN6Msq0HvmJvHyLIPPs1Z7jDVfXPYCk8JQKdAlZ8cxJSqRsHKKvejd2d3wT5q0/s200/beef+bonea.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Beef bones and veggies in roasting pan</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange a collection of raw, meaty bones on a roasting pan along with two onions cut in half, three carrots, cut in half, parsnips, two heads garlic, cut in half, and 4 stalks celery cut in half. Baste lightly with vegetable oil and roast in oven at 450 degrees for 30 minutes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMcjZ5iJbF7LAcvDuiRfK1Q2sLORWZzSFclhyphenhyphengQVL7hXZwUx474kh5biExFIt3Aydb-9UmQCa5qFuP0orX5LnsUk76O-3QXcNLnVEz5RWMs4vC7dsPYgT19-a26r118_42dRa7b2qXls/s1600/stock+in+pot.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMcjZ5iJbF7LAcvDuiRfK1Q2sLORWZzSFclhyphenhyphengQVL7hXZwUx474kh5biExFIt3Aydb-9UmQCa5qFuP0orX5LnsUk76O-3QXcNLnVEz5RWMs4vC7dsPYgT19-a26r118_42dRa7b2qXls/s200/stock+in+pot.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Stock simmering in pot</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scoop bones and vegetables into a stock pot. Remove fat from roasting pan and deglaze with 2 cups of water, simmering and scraping up whatever is left in the pan. Pour into stock pot, and add cold water to cover ingredients. You can add additional onions, carrots and celery at this point if you'd like. Add a large can of diced tomatoes to the pot and a handful of fresh herbs. Season with salt and pepper and simmer 2 - 3 hours. Remove bones, vegetables, garlic and herbs and put through a strainer. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>French Onion Soup Gratinee</u></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO9bcpZYb4dX4LBrC-xZOgIpdhwNejCRdY6-9AEV4QY7vOnj_-z0m4ACGXt_N9FTpHDZBncvkWx20F4Vpi6GvJEYp9BFy6lz7IGI0jbKpYsdeYLXd1bhOP1B4AE6C7ZJoBDSUDqsMIHs/s1600/carmelized+onions.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO9bcpZYb4dX4LBrC-xZOgIpdhwNejCRdY6-9AEV4QY7vOnj_-z0m4ACGXt_N9FTpHDZBncvkWx20F4Vpi6GvJEYp9BFy6lz7IGI0jbKpYsdeYLXd1bhOP1B4AE6C7ZJoBDSUDqsMIHs/s200/carmelized+onions.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Carmelized onions</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large pot, sauge 6 cups sliced onions in 3 T butter and 1 T vegetable oil until softened, then add 1/2 t. each of salt and sugar. Stir frequently about 20 minutes until onions are golden brown. Sprinkle with 2 T flour and cook slowly for 2 minutes. Off heat, whisk in 4 cups stock and 2 cups white wine. Simmer slowly for 30 minutes. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To assemble the soup: line the bottom of individual crocks with a 1/4 pat butter, then a slice of Swiss Cheese. Ladle in the hot soup. Float a generous amount of croutons on top. Top croutons with a slice of Swiss cheese, a handful of Gruyere and a sprinkle of Parmesan. Top with a dash of cognac or sherry and bake in a 450 degree oven for 20 minutes until cheese is melted and browned. </span><br />
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-22492981730824384932018-10-28T23:19:00.001-04:002019-01-12T17:57:44.087-05:00Visit to the Land Down Unda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtEe7NsT3fDJFGNMwVwZtsKDF8oz_b8Vl_I2mEW_Hb9_59Dx2RNpfNcBd8lEuNmENmy5EmeeXk-L13VGx5S3ZFRdrz0as2UIxpbl-4D9hyphenhyphenrsn3dKcG7d7t1FoyYe9imgnU6X-oDrG9zM/s1600/australia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="750" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtEe7NsT3fDJFGNMwVwZtsKDF8oz_b8Vl_I2mEW_Hb9_59Dx2RNpfNcBd8lEuNmENmy5EmeeXk-L13VGx5S3ZFRdrz0as2UIxpbl-4D9hyphenhyphenrsn3dKcG7d7t1FoyYe9imgnU6X-oDrG9zM/s200/australia.jpg" width="161" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My recent trip to Australia with the Stratford Sister Cities of the World was definitely a trip of a lifetime. From the architectural eye candy in Melborne and Sydney (Opera House!!) to the variety of wildlife on Moonlit Sanctuary, Phillips Island and the Great Barrier Reef...and the people I met, I feel grateful to have had the experience. So much so, that I plan to return soon, this time with my husband. Two years in the planning, the 16 of us from Connecticut stayed at four and five star hotels and busy every day with excursions that provided us with a true sense of the country. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Our hosts in Stratford, Victoria, John and Julie Ward, were awesome and very gracious during my stay with them and I have heard from them every day since returning home.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The food (for the most part) was nothing short of <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqIQ8OTRU_u-BOH8bi2luS2OBBeqAGMyllp92TBpvWavENEDk378yaXmE7lwUhKz_448Imhj7k4hE6uLWHqXTWCHKG5QqSrzxLbcZJxaYcZM-c-9r34AD9ENQZQ-tXm4Py7ifohznXAM/s1600/Vegemite.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqIQ8OTRU_u-BOH8bi2luS2OBBeqAGMyllp92TBpvWavENEDk378yaXmE7lwUhKz_448Imhj7k4hE6uLWHqXTWCHKG5QqSrzxLbcZJxaYcZM-c-9r34AD9ENQZQ-tXm4Py7ifohznXAM/s200/Vegemite.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegemite... NOT a big fan!</td></tr>
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spectacular. Aside from tasting Vegemite, one of their staples and one meal prepared for the masses coming to see the Penguin Parade, the food just seemed to just get better and better. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijps857ftEUGy50pgxCE47_EgmCpvT4erSkqQyGKCs1YpHPHmZQFGN8ypLn6vdd9DJf_AMoGDXCMeey6eeIXgQpipRsNmRiccIdgnf5ZtIwiYzsU1u0SJnyZH6TBRHfv_cZJg-Q-sAwoM/s1600/Martinis+in+Melborne.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1080" data-original-width="1440" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijps857ftEUGy50pgxCE47_EgmCpvT4erSkqQyGKCs1YpHPHmZQFGN8ypLn6vdd9DJf_AMoGDXCMeey6eeIXgQpipRsNmRiccIdgnf5ZtIwiYzsU1u0SJnyZH6TBRHfv_cZJg-Q-sAwoM/s200/Martinis+in+Melborne.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Koala Friends & Expensive Drinks</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Melborne </b>is a melting pot of culinary culture. There is not a nationality that is not represented in this most immaculately clean city that provides free trams within its limits. Interestingly enough, there is a heavy Italian population there which is not surprising. When my family immigrated from Italy, half of them went to Ellis Island and the other half went to Australia. The city is very progressive, and you can see by the architecture that there has been an ongoing boom within the past 30 years. It's almost like the designers keep trying to outdo each other from one building to the next. Although they are respectful of the historical buildings, the additions and new construction hardly have a right angle to be found and lots of curved curtain walls. Ok, enough archi-speak. The group met for a nice pre-fixe dinner at the Colonial Tramcar Restaurant. Looked like the railroad car from the Wild, Wild West! It was there that I tried kangaroo carpaccio. Was not a big fan- not so much for the taste, but the texture. And after feeding them at the Moonlit Sanctuary, it was hard to eat it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi450MKtl1iFZJzC6iHaXMc_iONcnisrRnE6bSK_9fmwuqt97lXj8d984t5IgNow2gZ7C0KKuF0RLaqRKky1GYeRFzNUkzT27V7pChLsKmSZKcbh_xDvX6EqT7YzFVZqJdZltdJr8_2ogo/s1600/Feeding+Kangaroos.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi450MKtl1iFZJzC6iHaXMc_iONcnisrRnE6bSK_9fmwuqt97lXj8d984t5IgNow2gZ7C0KKuF0RLaqRKky1GYeRFzNUkzT27V7pChLsKmSZKcbh_xDvX6EqT7YzFVZqJdZltdJr8_2ogo/s200/Feeding+Kangaroos.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Feeding Kangaroos</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our group was very lucky to go on excursions for two days to see Australian wildlife including the Parade of the Penguins on Phillips Island at night. It was amazing to see the little penguins swim onto shore, shake themselves off and waddle in single file on their paths to their individual burrows. We also saw the 12 Apostles along the Grand Pacific Highway, very similar to the Pacific Highway in California. This was the location of Florida Georgia Line's music video H.O.L.Y. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wnJ9aVrA8enYW_yaF1Gq8M-_wOQ4LqMjDjmsDPTj2uIAQo6qWhWip546H_30tEoIY0OihuH41sU6hYWzxyrr1X_dA0Z3EPkS-eMsIwB3dPgSdqz_nhHlGaOsz40meExELpEoPPb8NDY/s1600/12+Apostles.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wnJ9aVrA8enYW_yaF1Gq8M-_wOQ4LqMjDjmsDPTj2uIAQo6qWhWip546H_30tEoIY0OihuH41sU6hYWzxyrr1X_dA0Z3EPkS-eMsIwB3dPgSdqz_nhHlGaOsz40meExELpEoPPb8NDY/s200/12+Apostles.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">12 Apostles </td></tr>
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The ocean and the cliffs were beyond words. The video is beautiful but doesn't compare to seeing it in person. We had a fantastic tour guide for those two days and Fred Garcarczyk, who was highly entertaining, had a way of connecting with our group. The back stories of the city, the sports competition, the information on the landscape, stargazing.... it was all spectacular. And when his daughter had a close call accident on the evening of the second day, our group sang to him upon our departure- something I am sure he will never forget. Thanks Fred of Oceania Tours, good on 'ya!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbNIaVHXXmMtoRn7tbGtzEdrowsn4LqFNMX5bboWCyOGDP2ta8ui34y8yawD2UvGZTx7U95OWY35eY-E0oMk2lBWn5hkdgcoiNd80DPfbNTu6fcXhWfibq5uzyeX8RfjGTsK6NdaChNk/s1600/Fish+and+Chips.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbNIaVHXXmMtoRn7tbGtzEdrowsn4LqFNMX5bboWCyOGDP2ta8ui34y8yawD2UvGZTx7U95OWY35eY-E0oMk2lBWn5hkdgcoiNd80DPfbNTu6fcXhWfibq5uzyeX8RfjGTsK6NdaChNk/s200/Fish+and+Chips.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Classic Fish and Chips</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fish and Chips are one of the staples there, except that they use flake or shark instead of cod or haddock. There was a lot of this to be had, for sure and some better than others. One thing that I found interesting was that the wine glasses had a small white line on them, indicating how far (or not so in this case) to fill the glass. Oh, and the martinis were $35 dollars each and only filled half way. Yeah, I guess you could say that it was the closest thing to highway robbery that I have seen in the recent past, but what the hey, I was in Australia!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSZ2l_HpQ_Pci1V43CGizXF69ljJYNkMDfKTuP6NJPTolrp78hxr92jo0kqTXGt6RlSKjaa1XYuX74DAujRouzo6elsVIF7OdzDKNHZWM86VWQGu7dYzZjBtJxUOhUbRLdDcqs52l1sg/s1600/Sea+Spray.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSZ2l_HpQ_Pci1V43CGizXF69ljJYNkMDfKTuP6NJPTolrp78hxr92jo0kqTXGt6RlSKjaa1XYuX74DAujRouzo6elsVIF7OdzDKNHZWM86VWQGu7dYzZjBtJxUOhUbRLdDcqs52l1sg/s200/Sea+Spray.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Spray Beach</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Stratford</b> is a small town in Victoria, Australia and I was blessed to stay with John and Julie <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAIPp7MmgFaQNMDOqARcCqtkdeCeIenmF0I0pomE5YL0qWAKFUY8nV8eAd6G1Z7inOLAtZvfztFmTeK9Az-7LWp-A4TMASiVvf_pv-7C11QHNknzt2GoJQVqVqor1eTjb1N3dc0XNCc8/s1600/John+and+Julie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAIPp7MmgFaQNMDOqARcCqtkdeCeIenmF0I0pomE5YL0qWAKFUY8nV8eAd6G1Z7inOLAtZvfztFmTeK9Az-7LWp-A4TMASiVvf_pv-7C11QHNknzt2GoJQVqVqor1eTjb1N3dc0XNCc8/s200/John+and+Julie.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Fabulous John and Julie Ward</td></tr>
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Ward, our hosts who live on a 100 acre farm. They live in a cute, post-war house overlooking acres of land and dotted with beautiful paper trees including a family of deer, a sweet dog and cozy cat and a cockatoo. John was up each morning to make a hearty breakfast of eggs, bacon and toast while Julie shared creamed honey and her tomato jam which was fabulous. Ironically, I tried Vegemite on the product's 96th birthday. Not sure what it is really made of but all I can say is that it has the look and consistency of the beef flavored <i>Better Than Bullion</i>. I spread it on toast and had all I could do to keep it down! So, while we were on an excursion to Raymond Island to see the koala bears, John was my personal tour guide that day and we made a quick stop into a grocery store. I wanted to find things that we don't have here in the US. I was amazed at how BIG the kiwi fruit was! A good three times the size of the ones we have here. I opted to pick up Tim Tams, a favorite cookie that is best described as a Keebler Elf cookie dipped in chocolate. A lot of us brought them home with us and I was amazed to learn that you can buy them at Target. I was also taken by a sweet dessert called Hedgehog Cake. It's a semi-dense chocolate cake that has coconut in it and it is not too sweet- cannot wait to make it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Ward's also have a beach cottage at Seaspray, about 35 miles from Stratford. Beautiful, sweet cottage/gallery a short walk from the beach. Julie is an incredibly talented artist and musician. She took me for a walk on the beach, a bit chilly, but very beautiful. Of course, I picked up pockets full of shells, which are very different from the ones here on the east coast of the US. They have a colorful, blue and pink plaid design on them. Yes, I hand carried them and smuggled them back home. Like my friend Shelia says: "Shells tell <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQurR1meWudnJ1B-Dh0Il53LFBQFGu2ec2kWkPZmu-k_D0P_bU-zdouGcBBqhQvjtRUjuhZny3sluaHvHIWcYsB_xMytYvF-qTdEMWgT0w-l10iDGqXzEvvAcIkqO0vfBtbJaAf2_7TE/s1600/Julie%2527s+painting%2527.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1117" data-original-width="1600" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQurR1meWudnJ1B-Dh0Il53LFBQFGu2ec2kWkPZmu-k_D0P_bU-zdouGcBBqhQvjtRUjuhZny3sluaHvHIWcYsB_xMytYvF-qTdEMWgT0w-l10iDGqXzEvvAcIkqO0vfBtbJaAf2_7TE/s200/Julie%2527s+painting%2527.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Julie's Canvas on My Shelf at Home</td></tr>
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stories all their own". I was very taken back the last day l was there when I saw Julie, sipping tea in her lavender bathrobe painting seascapes on small canvases as gifts. Mine is proudly displayed in my sea themed master bathroom.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sydney </b>is as spectacular as you would imagine. If you were following the Royals last week, you saw them in Sydney and Bondi Beach. So great to have been to those places and see the multi-million dollar views from a different perspective. Sydney is a very expensive city to live in and most who live there are business professionals that work and/or live in the city. They had an inter-city transportation system like Melborne, however at some point decided to do away with it. Regretting the decision, they are currently building a new inter-city tram system, very much the Big Dig in Boston and costs just as much as construction workers are on the job 24/7. Construction was in full swing in front of the Four Seasons Hotel where we stayed. The view of the harbor and the Opera House was spectacular! Architecturally speaking, the buildings <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoiue_8K7BHW_66qLqha27ZXAp_mq8oR3il3s0EzQCo_4-WThoMQXMXe6PL8_60R35BycW4oKV2Ff3c__rmnoXbiRHYjkDNM13YbQJN_9TQG4eKzWz5UVCk9mIqgpkJ5P2WVJTFifTHU/s1600/architectural+eye+candy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="778" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoiue_8K7BHW_66qLqha27ZXAp_mq8oR3il3s0EzQCo_4-WThoMQXMXe6PL8_60R35BycW4oKV2Ff3c__rmnoXbiRHYjkDNM13YbQJN_9TQG4eKzWz5UVCk9mIqgpkJ5P2WVJTFifTHU/s200/architectural+eye+candy.jpg" width="96" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City Architecture</td></tr>
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were nice, but not as interesting as the ones that adorned Melborne. Don't get me wrong, it is a fascinating city and I can see why there is this ongoing competition with Melborne on many levels. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The first day there, we were taken on a private yacht on a 4 hour tour of the harbor which included a fantastic lunch prepared on board. I was somewhat amazed that the crew was able to pull it off but it was great and a good time was had by all.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Even got to see Russell Crowe's townhouse that juts out into the harbor. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">The last day in Sydney, my travel companion Kathy and I decided to tour the Opera House. Nothing short of<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYDbC-RPvpq1PbXyTeGAQhRq4j9SvzWpDsTpwaW3m29FQ9yykckiln44rpjI3OU3Ilx1HYnv5C7eegtLR-YBKToYW6f21UhRR24NjGG4DEHNy9OBZL186MoBC2RhFiMU5qMhCasOn158/s1600/cover+photo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1126" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYDbC-RPvpq1PbXyTeGAQhRq4j9SvzWpDsTpwaW3m29FQ9yykckiln44rpjI3OU3Ilx1HYnv5C7eegtLR-YBKToYW6f21UhRR24NjGG4DEHNy9OBZL186MoBC2RhFiMU5qMhCasOn158/s320/cover+photo.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Iconic Sydney Opera House</td></tr>
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breathtakingly spectacular! I didn't realize the magnitude of the venue until then and certainly had no idea that the Opera House is in fact, three separate buildings. The back story was as amazing as the architecture itself. Added bonus: we got to see the Symphony Orchestra practice during the tour and it was magnificent! In between all these activities, I had the opportunity to meet the Head Chef, Jasper Puzon, of the Four Seasons Hotel and got a behind the scenes tour of the kitchen and bakery areas. In fact, I was invited to cook with the pastry chef but the only day I had time was on a day when the hotel was preoccupied with a large, legal organization event. They were very gracious and generous and sent desserts over for two nights in a row to me and my four "Koala Friends". </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42kT-jPlPdau-kRJ9VGSqIb8EoVUzs-7QclpDV8P3Qm-Q7e9-bE7_0tmN9ydKvdEjVrgu2Y3tKckqdPQw3ikWGBYCtKQl-qhExzzRdxAmGoWYZiegNSxGzdIf1VxEHY88jM_aMHUcRC8/s1600/sunset.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42kT-jPlPdau-kRJ9VGSqIb8EoVUzs-7QclpDV8P3Qm-Q7e9-bE7_0tmN9ydKvdEjVrgu2Y3tKckqdPQw3ikWGBYCtKQl-qhExzzRdxAmGoWYZiegNSxGzdIf1VxEHY88jM_aMHUcRC8/s200/sunset.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sunrise View from Hotel in Caines</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Caines </b>is where it was the most warm as compared to the other cities that were somewhat chilly since they were entering into their springtime. The hotel actually had mini apartments overlooking the ocean and the sunrises were spectacular! It was absolute heaven! Another excursion took us on a Catamaran to Michelmas Cay, home of the Great Barrier Reef. It was a beautiful, <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf5f4tNfNXELH5mbWJGnPNo7cn_OGVHeMgF80hxi7V8ii7jmd5aybkZstfRHGAsxeGTiKFe8WsMnFZ-Nu_MfAU45yhcuUA5JM8h_0cmqbmSTUoJdJw2hubD0gNP2l1uL3e8psznASKJo/s1600/Great+Barrier+Reef.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf5f4tNfNXELH5mbWJGnPNo7cn_OGVHeMgF80hxi7V8ii7jmd5aybkZstfRHGAsxeGTiKFe8WsMnFZ-Nu_MfAU45yhcuUA5JM8h_0cmqbmSTUoJdJw2hubD0gNP2l1uL3e8psznASKJo/s200/Great+Barrier+Reef.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great Barrier Reef </td></tr>
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sunny day and the color of the water was indescribable. Our group was in a special boat with a glass hull so we were essentially underwater, looking at beautiful fish, sea turtles and the reef. Amazing! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, we went on an Aboriginal tour and had the experience of learning from the Kuku Yulanji tribe and learned about its 160 million year history in this ancient part of the world. We learned how to spear fish in the ocean, walk the rain forest, participated in a smoke ceremony and learned about Aboriginal body painting, a personal ornamentation that is an ancient tradition which carries deep spiritual significance for Australian Indigenous people and varies based on tribes and topographical location. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHcHcBWZZE41cfk0pSDrSC6y61sdAvVBmyXwqZYQVPbhuSNfoIuK45dwTkKFTbCAajfpSP-TipVAiZLlIays1086c1x5reB5G6wQ5RqtdpXTHskKD_L55hATtntRuB2PUedXubjkMct8/s1600/Serenity+Pool.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="778" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHcHcBWZZE41cfk0pSDrSC6y61sdAvVBmyXwqZYQVPbhuSNfoIuK45dwTkKFTbCAajfpSP-TipVAiZLlIays1086c1x5reB5G6wQ5RqtdpXTHskKD_L55hATtntRuB2PUedXubjkMct8/s200/Serenity+Pool.jpg" width="96" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serenity Pool</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQrCAAcEKBvv7XMPHqabSIWqLGUK_JH5HD4sYjQehvYeJYXnY2SB48USiYOdCmPBtO_goDfu1snAuQzxH2cCI-j4Sj6vGfm-VykrvdRGQZJBkFN8LIKXHGnhvzVbMdRvb4G9uwVrvYFg/s1600/Secret+Garden.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQrCAAcEKBvv7XMPHqabSIWqLGUK_JH5HD4sYjQehvYeJYXnY2SB48USiYOdCmPBtO_goDfu1snAuQzxH2cCI-j4Sj6vGfm-VykrvdRGQZJBkFN8LIKXHGnhvzVbMdRvb4G9uwVrvYFg/s200/Secret+Garden.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Secret Garden Cocktail</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5sIXW0unBds9tk1E03yuxyuIYQkKu8wqq-Y_OHGJ1zNVjjIMtMclEEx2Hm8DAlvWRs5mkwEIxkG72kG2kRDXYRaE6DZTnzxXUNpMptsr3F90vY6Bztz-hv4LTDrIpPAnLZZY8vSk_Ow/s1600/Lamb+Chops.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5sIXW0unBds9tk1E03yuxyuIYQkKu8wqq-Y_OHGJ1zNVjjIMtMclEEx2Hm8DAlvWRs5mkwEIxkG72kG2kRDXYRaE6DZTnzxXUNpMptsr3F90vY6Bztz-hv4LTDrIpPAnLZZY8vSk_Ow/s200/Lamb+Chops.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Australian Lamb Chops</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ok, so vacation is coming to a close, and Kathy and I enjoyed time at two of the three pools on the grounds including a </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Serenity Pool and the Secret Garden cocktail that includes rose wine, prosecco, elderflower liquor on edible flower infused ice cubes and a strip of cucumber. All I can say is WOW!! Dinner the last night in Australia included (of course) lamb chops. Aussies like to cook them very well done, but I opted for medium. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Australia was everything (and more!) than I expected it to be and its history, landscape and people are fascinating. I enjoyed meeting new friends, both near and far, and look forward to going back again soon!</span><br />
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-7033777907298736782018-05-07T16:36:00.000-04:002019-01-12T17:57:56.764-05:00In Search of the Ultimate Key Lime Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjQRUc01KFZos4SLZHEFbZFUxDZNq6CFXlknyakAqbfv3fgpFVV0EEd-qxkV0yw44bV0WAY6nKGtdqk-4eJpbvHtHl1SEdInQpmORjXlA3sDtBx3K54116BF5EQ721kmYwH2_jmDAUK4/s1600/Sunset.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjQRUc01KFZos4SLZHEFbZFUxDZNq6CFXlknyakAqbfv3fgpFVV0EEd-qxkV0yw44bV0WAY6nKGtdqk-4eJpbvHtHl1SEdInQpmORjXlA3sDtBx3K54116BF5EQ721kmYwH2_jmDAUK4/s200/Sunset.JPG" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sunset over Siesta Key Beach</span></td></tr>
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Who doesn't like this bright and cheery, tart and creamy, key lime pie? It's deliciously refreshing and a beloved. treat found throughout Florida. A must for a sweet, citrus treat for the upcoming summer months. I recently spent a week in Florida with my husband and my very good friend, Jackie Partridge. This was our second year in a row at the House of the Sun condo on Siesta Key Beach. Great weather, day trips, awesome restaurants, walks on the beach and sunset cocktails. It was a relaxing vacation in a gorgeous location. One of our pastimes was to taste and rate key lime pies all throughout Siesta Key and beyond. We tasted them at every eatery, deconstructing them all, rating them and discussing how combining our favorite elements to create the ultimate and unbeatable key lime pie. We ranked them all between 1 - 5, 5 being the highest and here's what we found:</div>
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<b>4.0 Phillippi Creek, Sarasota, FL </b> </div>
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Great texture and flavor of filling. Seemed like there were ground nuts in the filling. Points off for fake whipped cream.</div>
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<b>3.25 Turtles, Siesta Key, FL </b> </div>
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Filling was too light and too creamy for a key lime pie. Crust was to limey and soggy, but the real whipped cream was great.</div>
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<b>3.75 South Beach Bar & Grill, Madeira Beach, FL</b></div>
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Presentation was awesome. Crust was good but needed more texture and flavor. Real whipped cream and a raspberry / lime embellishment.</div>
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<b>4.0 Walt's Fish Market, Siesta Key, FL</b></div>
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Crust was good and included crushed shortbread, however filling needed more lime. Real whipped cream topped this great pie.</div>
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<b>3.5 Mike's Pie, Seminole, FL</b></div>
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Purchased at a gourmet food store, this pie had more lime and not as sweet as the others. Crust was grainy and just a little too sweet.</div>
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Based on this taste test, I think I have developed what I think is the ultimate and unbeatable Key Lime Pie! Try it for yourself and let me know what you think.</div>
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<b><u>Marcia's Ultimate Key Lime Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKbd8u_IspkOTjBkBhk4w2DfbixhxAvw-rifJTQC3EgHwsfhnL97iXhusPBGEB_b0IgMAy6-3iNDeBpmJKMqXHRlWNyNmrDgf8BhKfSF_iqUT8GuI5sZWotKN2c2nuKDmQhySALXBWrU/s1600/key+lime+pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="182" data-original-width="277" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKbd8u_IspkOTjBkBhk4w2DfbixhxAvw-rifJTQC3EgHwsfhnL97iXhusPBGEB_b0IgMAy6-3iNDeBpmJKMqXHRlWNyNmrDgf8BhKfSF_iqUT8GuI5sZWotKN2c2nuKDmQhySALXBWrU/s320/key+lime+pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcia's Ultimate Key Lime Pie</td></tr>
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<u>Graham Cracker Crust</u>:</div>
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1 c. graham cracker crumbs</div>
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1/2 c. ground ginger, shortbread or coconut cookies</div>
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1/4 c. sugar</div>
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1 t. cinnamon</div>
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1/2 c. melted butter</div>
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<u>Filling</u>:</div>
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4 egg yolks [2 egg whites, whipped, optional]</div>
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14 oz. can sweetened condensed milk</div>
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1/2 c. fresh lime juice</div>
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2 T. fresh lemon juice (3 - 4 limes)</div>
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1 t. lime zest</div>
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<u>Whipped Cream Topping:</u></div>
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1 c. heavy cream</div>
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3 T. confectioners' sugar</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-oQkmR3GkZ7ucuAULqjriZlzwMqXofSwuiiDJ6xIUyati9UC_I5vs5Y8-e7s8EbyByQ_UzjnDbYynODTdPxSUFqNYA2cJd1RXMrKO_VEf5grPVvt9QxMhNN-tL0nUOFrEK31VvaqF9g/s1600/pie+ingredients.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-oQkmR3GkZ7ucuAULqjriZlzwMqXofSwuiiDJ6xIUyati9UC_I5vs5Y8-e7s8EbyByQ_UzjnDbYynODTdPxSUFqNYA2cJd1RXMrKO_VEf5grPVvt9QxMhNN-tL0nUOFrEK31VvaqF9g/s200/pie+ingredients.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie Ingredients</td></tr>
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<u>Preparation</u>:</div>
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Preheat oven 350 degrees.</div>
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In a medium mixing bowl, stir together dry ingredients and drizzle with melted butter. Stir until combined and press evenly into the bottom and sides of a 9 inch pie plate. Bake until set, about 10 min. Transfer to a wire rack and cool completely. Leave oven on.</div>
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Filling: In large mixing bowl, whisk together egg yolks and sweetened condensed milk. Add lime and lemon juices and zest. [At this point, you can fold in 2 whipped egg whites if you want the filling to be a little lighter and not so dense] Spread mixture in pre-baked crust and bake until set in the center, about 25 minutes. Transfer to wire rack and cool completely. Refrigerate at least 2 hours before serving.</div>
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Garnish and Serve: In medium bowl, combine cream and sugar. Whisk until stiff peaks form. Cut into slices and garnish with whipped cream and top cream with a twist of a slice of lime.</div>
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<u style="font-weight: bold;">Key Lime Pie Martini </u><span style="font-weight: bold;"> </span>for those of you who would rather drink your dessert</div>
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Rim 4 martini glasses with fresh lime wedge and dredge in a mix of 1/2 graham cracker crumbs and 1/2 shortbread cookie crumbs. Put in freezer until ready to use.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf829orluJMWCQpHQZTQ7NObzpiR86zos1gkt4OZPtavrpjmwvnvsCxggofB2ySCqcvkuQgOvt3k1n1O1G4z_wiyVuyqHWpERSHCSQZnVovXh5cb3OimtHvLiQ0x6gvCMxCmD2OL3dZI/s1600/key+lime+pie+martini.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf829orluJMWCQpHQZTQ7NObzpiR86zos1gkt4OZPtavrpjmwvnvsCxggofB2ySCqcvkuQgOvt3k1n1O1G4z_wiyVuyqHWpERSHCSQZnVovXh5cb3OimtHvLiQ0x6gvCMxCmD2OL3dZI/s200/key+lime+pie+martini.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Key Lime Pie Martini</span></td></tr>
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Martini mix:</div>
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1/3 c. vanilla liquor</div>
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1/3 c. vodka</div>
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1/4 c. fresh lime juice</div>
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1/4 c. orange juice</div>
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1/3 c. coconut milk creamer</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-2068767844453672572018-02-25T17:05:00.003-05:002018-03-03T13:32:18.703-05:00Happy Birthday to Me<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooKoLMHWGe70NyxQI_ay_WH54lJPotToTa78_eNk5VC3OwdejcpB2imbDTFsXdcl-CUQ55Eb_eIt19Kk86rNkuZoh_c1dve5pc77KgFNHQk1t9inFeosS2uY2yTdBrM7XPxza8A2hH0I/s1600/birthday+cupcake.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="870" data-original-width="736" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooKoLMHWGe70NyxQI_ay_WH54lJPotToTa78_eNk5VC3OwdejcpB2imbDTFsXdcl-CUQ55Eb_eIt19Kk86rNkuZoh_c1dve5pc77KgFNHQk1t9inFeosS2uY2yTdBrM7XPxza8A2hH0I/s200/birthday+cupcake.jpg" width="168" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Happy Birthday to Me!</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Usually, I am the one who plans and organizes social events, but this time it was my husband Bruce. Originally planned to be a different dinner altogether, this event turned into an expanded Valentines and birthday celebration with an intimate group of friends. In this case, Bruce was expanding the guest list, not me. On this snowy night, twelve of us sat down for a very memorable celebratory dinner that I thoroughly enjoyed preparing. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: arial, helvetica, sans-serif;"><b>IT'S ALL ABOUT THE DETAILS</b> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV9AbLYaIV8zdjSvxJONjeWlvLBnSbJIn50PjOTxTrwyAKEYJc6r1Vq_8sLjZKhyphenhyphensUgd2Ibow1Q60xAUyX_Bbt7NYhwFZWOy4W5OxWNQzddfCGluvlmqRKvkTlXBRbHkx2YBdXaj4XWA/s1600/Heart+Ice+Cubes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV9AbLYaIV8zdjSvxJONjeWlvLBnSbJIn50PjOTxTrwyAKEYJc6r1Vq_8sLjZKhyphenhyphensUgd2Ibow1Q60xAUyX_Bbt7NYhwFZWOy4W5OxWNQzddfCGluvlmqRKvkTlXBRbHkx2YBdXaj4XWA/s200/Heart+Ice+Cubes.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heart Shaped Ice Cubes at the Bar</td></tr>
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There was one overarching theme that resonated throughout the night: Hearts. From the prosecco to the decoration to the ice cubes in the bucket on the bar and the individual flourless chocolate cakes. The table was set perfectly with my grandmother's china, silverware and varying styles of champagne glasses and white linen napkins. Candles adorned the length of the table to set an intimate atmosphere and the fabulous music of Chris Botti played in the background. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8b4UMDjnE5VcLt_6RC-7kUEKmK5XY4sf_16trL7I8YfYaXGQsz-q0s2MHTpXOFI8V0rBO2nOLk59J2XLE_Q-ihnbuQurPNa3aKyJ1NIHzgHSr_EBg3K-nydZXBytq1wxGJajj4P1UnE/s1600/Prosecco.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8b4UMDjnE5VcLt_6RC-7kUEKmK5XY4sf_16trL7I8YfYaXGQsz-q0s2MHTpXOFI8V0rBO2nOLk59J2XLE_Q-ihnbuQurPNa3aKyJ1NIHzgHSr_EBg3K-nydZXBytq1wxGJajj4P1UnE/s200/Prosecco.jpg" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prosecco Toast</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>THE MENU WAS PERFECTION </b> No dinner party would be complete without the appropriate cocktails and wine to accompany a fantastic meal. Prosecco was flowing- everyone received a glass upon entering our house. I have a collection of various champagne glasses and like to use them whenever I can. Having different styles helps to up the festive atmosphere. For those who preferred high end liquor, it was served over a large sphere, slow melting ice cube. Pinot Noir accompanied the meal perfectly and Muscat dessert wine was served along with other cordials with the chocolate desserts. My birthday cake was custom made by the chef at Pine Orchard Yacht Club and took two days to make. Comprised of chocolate mousse and dark chocolate wafer layers, it was served with an amazing raspberry sauce. The other desserts included flourless chocolate cakes and homemade chocolate truffles. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla84y9v3B_B_XYZ2z9KNREd1w1YyDtx22hTLjfRLBqyRQbzxcmMh1n03AKrgq5lpT6v3lLsZqxTCkmMx8NM-B53brc4FdX_sO50tF5EcpcgHz7C3xZPLMX47PQ2Q5lR0K4OZrwll33rA/s1600/Plated+Dinner.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla84y9v3B_B_XYZ2z9KNREd1w1YyDtx22hTLjfRLBqyRQbzxcmMh1n03AKrgq5lpT6v3lLsZqxTCkmMx8NM-B53brc4FdX_sO50tF5EcpcgHz7C3xZPLMX47PQ2Q5lR0K4OZrwll33rA/s200/Plated+Dinner.jpg" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner Plate</td></tr>
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I created the menu based on all my favorite foods- afterall, it was my birthday, so why not? P.S. The French Onion Soup is Julia Child's recipe- by far the best I've ever had! The entire menu included:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stuffed Mushrooms</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Pate</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">French Onion Soup</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grilled Lamb Chops with a Cherry Bourbon Sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Smashed Potatoes (refer to 03.14 blog post for recipe)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus wrapped in Prosciutto with a Balsamic Glaze</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Individual Flourless Chocolate Cakes (refer to 02.11 blog post for recipe)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate Truffles</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc8lXJFA3YhrMufKBY3XbW6b_AJzGZOegPA1_rLvF0t3WyC4LRWxourlczHjfcdIFxYu6JiLEr1qj-pousv_OrqI5XjihCLOxMLYmYkK8jMLk8AYpTGqfosv8D2jHSere88-C56jvIfo/s1600/Lamb+Chops+marinating.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc8lXJFA3YhrMufKBY3XbW6b_AJzGZOegPA1_rLvF0t3WyC4LRWxourlczHjfcdIFxYu6JiLEr1qj-pousv_OrqI5XjihCLOxMLYmYkK8jMLk8AYpTGqfosv8D2jHSere88-C56jvIfo/s200/Lamb+Chops+marinating.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lamb Chops Marinating </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Grilled Lamb Chops</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bone in Lamb Chops topped with</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Olive Oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chopped Garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh Chopped Rosemary</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and Pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grill over hot coals 5 minutes each side. Let rest and serve.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Cherry Bourbon Sauce</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 c. brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c. cider vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil 10 min. Hold aside and add at end.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In separate saucepan:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 oz. halved cherries</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 T. butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 T. sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook 3 min. and add:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 c. chicken stock</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c. bourbon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 T. molasses</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 T. maple syrup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt & Pepper to taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add sugar vinegar syrup.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>French Onion Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgialC7RQZP-gMrF_uxmy8x2FZdDbEJqJ0o3fdpMzKNy7R09OvHZ5Mc_5ZhEUWfET1-fx5UjTT-s3tqMj1p1qXdaRQPPF3t6brPVy0-tjUU-tG-S9bn-n3ihmMClyPQNqbshcuo46cUvcM/s1600/French+Onion+Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="122" data-original-width="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgialC7RQZP-gMrF_uxmy8x2FZdDbEJqJ0o3fdpMzKNy7R09OvHZ5Mc_5ZhEUWfET1-fx5UjTT-s3tqMj1p1qXdaRQPPF3t6brPVy0-tjUU-tG-S9bn-n3ihmMClyPQNqbshcuo46cUvcM/s1600/French+Onion+Soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Onion Soup</td></tr>
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</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 c. sliced onions</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 T. butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 T. oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 t. sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook in large pot until browned then add 2 T. flour. Cook briefly then add:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 qts. beef stock (best if made from scratch!)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. white wine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Simmer 30 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Line bottom of crock with toasted french bread. Top with swiss cheese. Pour soup over top then add a splash of cognac. Top with more another slice of bread, grated swiss cheese and a sprinkle of parmesan. Cook in 450 degree oven for 20 minutes.</span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-29715762436832789232017-07-18T16:08:00.000-04:002017-07-18T16:14:49.393-04:00Dessert as Easy as 1, 2, 3<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPnh3Fx2cvbk6WcQ2yXm4nA4XFcY2-W7DcUNZmV1scQ17Jk_uoxjUrSvQJGA4ch5KsV1wq0W-ebB_PUO-sqebulW3MKUD6MYOMbqXn341BE2uVpO7lBPIdl2hIF0fecpJFqEJ3R2Z6wo/s1600/8.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPnh3Fx2cvbk6WcQ2yXm4nA4XFcY2-W7DcUNZmV1scQ17Jk_uoxjUrSvQJGA4ch5KsV1wq0W-ebB_PUO-sqebulW3MKUD6MYOMbqXn341BE2uVpO7lBPIdl2hIF0fecpJFqEJ3R2Z6wo/s200/8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate Puff right out of the oven</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Have you ever been in a twist over what to make for dessert when you have unexpected company? Ever have to bring dessert to dinner at a friend's house? How about just needing something quick and simple, yet elegant and satisfying? I have the answer for you.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lTRCDNMj0FFcMyRb-7xl4ali4nh2zVX_zHZ3e0Xrf6tWwLSEDzTsXhGMWHm1gUHuGkixEe8NvkTRkihNbmLxV8gmlQ0zq7AjrPf6BDGHtF5EmqRFlrGcvTZ429veZeaHgk8IUD8Q4Tw/s1600/1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lTRCDNMj0FFcMyRb-7xl4ali4nh2zVX_zHZ3e0Xrf6tWwLSEDzTsXhGMWHm1gUHuGkixEe8NvkTRkihNbmLxV8gmlQ0zq7AjrPf6BDGHtF5EmqRFlrGcvTZ429veZeaHgk8IUD8Q4Tw/s200/1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 Simple Ingredients</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's a Chocolate Puff. Yes, I know it sounds more complicated than it really is, but believe me, it's quick and simple. The only thing simpler would be ice cream sundaes. Really- trust me on this. This has become my new go to dessert, and everyone LOVES it! All you need is three simple ingredients. Keep them on hand and you will never be at a loss for a quick and elegant dessert again.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Chocolate Puff</b></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 package frozen puff pastry, thawed</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAj3xEtsyneqx679dn-tvCtWI2WQCxrspynerNHAbRiYQnA3-npGROHwhqTg1st2qC7UpkCeF4fE7HcaI-6nM449dgCi3jIgKI5xc7g_9gTOBRyYm2bAgLJzWkaAsjw09Xla3fWzC77A/s1600/2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAj3xEtsyneqx679dn-tvCtWI2WQCxrspynerNHAbRiYQnA3-npGROHwhqTg1st2qC7UpkCeF4fE7HcaI-6nM449dgCi3jIgKI5xc7g_9gTOBRyYm2bAgLJzWkaAsjw09Xla3fWzC77A/s200/2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 1</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large chocolate bar of your choice (I prefer Special Dark)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Slivered almonds, large handful</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Unfold pastry on a cutting board. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place chocolate bar in the center of the center panel.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSaweR5uUdP8kh011ozstpD1I_vbqoS-cPmj2PDDA0DjpWxIStAuWq7IMjY5dQTy6Di__i24s4-v0UVArS_f_zTO47kPC64LJfAMIY3J_GjWA2NN0jmI_ooFNEAWaI3_QcyPCbagCPNc/s1600/5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSaweR5uUdP8kh011ozstpD1I_vbqoS-cPmj2PDDA0DjpWxIStAuWq7IMjY5dQTy6Di__i24s4-v0UVArS_f_zTO47kPC64LJfAMIY3J_GjWA2NN0jmI_ooFNEAWaI3_QcyPCbagCPNc/s200/5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 2</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Make vertical cuts at each of the four corners of the candy bar to the edge of the pastry.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Make about 5 (45 degree angle) cuts on either side of the bar.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fold ends over the chocolate bar. Fold angled strips alternately across front of the candy bar as if you were making a braid.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM2Z9gWrNgobfgG__bydMagsymyE1DVU1HM7OLwuQdYzwDfxD_frzXoyuuSRyhyphenhyphenX3_mmltcHzcdlwkqPjm1TaYwNkwYyUnHuI_0AkBT6cReCCk0uX9t48wkOw0VWJOrYxUSXVdC2QnhE/s1600/7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM2Z9gWrNgobfgG__bydMagsymyE1DVU1HM7OLwuQdYzwDfxD_frzXoyuuSRyhyphenhyphenX3_mmltcHzcdlwkqPjm1TaYwNkwYyUnHuI_0AkBT6cReCCk0uX9t48wkOw0VWJOrYxUSXVdC2QnhE/s200/7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 3</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carefully place pastry on parchment lined baking sheet. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Brush with egg wash and sprinkle with slivered almonds. Bake at 425 degrees for approx. 15 - 20 minutes until puffed and golden.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-642632487584544372017-05-13T07:22:00.000-04:002017-05-13T07:59:39.495-04:00Are You Waffling?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiUttvgamdIw_kSNMisz8mahjN66qr-7ZQgsyVsT7DBK8X9ZXteAgtf__g7hiREo7IhDjLi8nVtqP78GpOyFlj6bs3QPB7BYPrEYVgpq5WEBdCCtnUqmucCUs3Jldv49hDYAFZs1oXrI/s1600/waffle+iron.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiUttvgamdIw_kSNMisz8mahjN66qr-7ZQgsyVsT7DBK8X9ZXteAgtf__g7hiREo7IhDjLi8nVtqP78GpOyFlj6bs3QPB7BYPrEYVgpq5WEBdCCtnUqmucCUs3Jldv49hDYAFZs1oXrI/s200/waffle+iron.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stove top Waffle Iron</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Like most people do from time to time, I've been vacillating about making a career move recently. I guess you could say that I'm waffling about some of my options. But since this blog is about food and not my career in design and construction, let's talk about another type of waffling. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "calibri";"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I have a stove top Belgium waffle iron that has been under utilized for years. I take it out rarely to make waffles for an occasional Sunday brunch. So I decided to use it for some favorite foods. Mostly because it seemed like a much more healthy alternative than frying. And the geometric shape of a waffle is unexpected and fun. There's something about waffle geometry and the transformative power of the waffle iron that turns (almost) any recipe into an adventure. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "calibri";"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The stove top waffle iron was patented by Dutch American inventor Cornelius Swathout on August 24, 1869 and its anniversary is celebrated as National Waffle Day. The Belgium Waffle was brought to the US at the New York World's Fair in 1964 by Brussels restauranteur Maurice Vermersch based on the recipe that his wife developed during World War II. I remember the first time I had a Belgium waffle with ice cream and stawberries- it was at the Big E in the mid 70's. I thought it was AMAZING. You will find that the following Belgium waffle recipe is just as amazing because it is light and airy on the inside and has a slight crunch on the outside. Mother's Day is tomorrow, and if you are planning on making breakfast or brunch, you might want to consider this classic favorite.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsksqKmLTIz7EqHUFFy2bj6Nybqr8nA_SNd_pJOEbZINiBKAsfapN9lJ6YqpK4JObideIWSIFzKbjShsHj8GFsFg_PWLMx9nl87u8INGtkutzfYkN-7ny9b5hvRzpcz4PexEtK1keqNk/s1600/hash+brown.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsksqKmLTIz7EqHUFFy2bj6Nybqr8nA_SNd_pJOEbZINiBKAsfapN9lJ6YqpK4JObideIWSIFzKbjShsHj8GFsFg_PWLMx9nl87u8INGtkutzfYkN-7ny9b5hvRzpcz4PexEtK1keqNk/s1600/hash+brown.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Waffled hash browns with poached egg</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So, I've fallen in love with my waffle iron all over again recently and discovered that it can be used for any number of foods. One of my favorites is hash browns! If you don't have time to make them from scratch, you can use tater tots- they work just as well. Serve with a poached egg on top and you have a real breakfast winner. I've also discovered that you can waffle the following:</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvQFom_R6V93ls10DhFQOjAczXFZWvdp2kt_A7lDf2Wrs07BS4d_-iNVu-Mq0P_Dv99thvj54xAVZXRUujzuvkGVTCHIIbIgWt0tS7s8yApOWbf4m60K8OGEByOAENm5hQz4g9LQ5_9A/s1600/20170511_114949_resized+%25282%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvQFom_R6V93ls10DhFQOjAczXFZWvdp2kt_A7lDf2Wrs07BS4d_-iNVu-Mq0P_Dv99thvj54xAVZXRUujzuvkGVTCHIIbIgWt0tS7s8yApOWbf4m60K8OGEByOAENm5hQz4g9LQ5_9A/s200/20170511_114949_resized+%25282%2529.jpg" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Waffled Dumplings</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crab Cakes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Banana Bread</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dumplings / Pierogies / Ravioli</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Fingers</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mac & Cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Portobello Mushrooms</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Hamburgers</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">French Toast</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Grilled Cheese </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">BLT's</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Quesadillas</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">What are you waffling about? Get creative, be adventurous, and surprise your family with something unexpected and fun!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "calibri";"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Classic Belgium Waffles<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbWg8oQyHsvhrSiYL7wezdyZAKRwOmaYg079AiWVSu6AzlzWyWdiU-vGAQPqGEpciW6bUWA2RFg8No1ZSPZoPYsAaon9x9Wohv15HJzL1KbSsii4ne6N5CowTe3ceJkYnO64YWNwGVnM/s1600/Belgium.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbWg8oQyHsvhrSiYL7wezdyZAKRwOmaYg079AiWVSu6AzlzWyWdiU-vGAQPqGEpciW6bUWA2RFg8No1ZSPZoPYsAaon9x9Wohv15HJzL1KbSsii4ne6N5CowTe3ceJkYnO64YWNwGVnM/s320/Belgium.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belgium Waffles with Strawberries and Syrup</td></tr>
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</b></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "calibri";"><u><b><br /></b></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 eggs, separated</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 c. sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 t. salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 T. butter, melted</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 t. baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/3 c. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "calibri";"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat egg whites until stiff; set aside. In mixing bowl, combine dry ingredients. In a separate bowl, beat milk, egg yolks and butter and add to dry ingredients. Beat until batter is smooth. Fold in egg whites. Bake in waffle iron until golden and crisp, about 4 minutes.</span></span><br />
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-61939493518461205072016-05-01T21:07:00.002-04:002016-05-01T21:24:08.336-04:00Blessed is the Holy Trinity<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNM2gMm8OOX3nKuMRkXDPJynbRCjjm6YUWSoORbhgv-kJUI_UUMrNdYHY3xDXN_tGnpjlwUC-N44BRnAFZR_6G7u4ey87W-mAIbDIGckFMZ4BANTRFqnTLthF5Mk2yXe01pi5n3ejhzSg/s1600/250px-Mirepoix_on_cutting_board.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNM2gMm8OOX3nKuMRkXDPJynbRCjjm6YUWSoORbhgv-kJUI_UUMrNdYHY3xDXN_tGnpjlwUC-N44BRnAFZR_6G7u4ey87W-mAIbDIGckFMZ4BANTRFqnTLthF5Mk2yXe01pi5n3ejhzSg/s320/250px-Mirepoix_on_cutting_board.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Culinary Holy Trinity is a Base for Many Dishes</span></td></tr>
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<span style="font-family: "calibri";">The holy trinity in cooking is a combination of 3 aromatic
ingredients, whether it’s vegetables, herbs or spices that are gently sautéed
together to provide a flavor base to build upon.<span style="mso-spacerun: yes;"> </span>The fundamental essence in many dishes begins
with these key ingredients.<span style="mso-spacerun: yes;"> </span>In Italian
cooking, it is sometimes referred to as battuto and includes onions, carrots
and celery in a 2:1:1 ratio.<span style="mso-spacerun: yes;"> </span>In France,
this is called mirepoix.</span></div>
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<span style="font-family: "calibri";">The battuto in southern Italy is typically comprised of
tomato, garlic and basil.<span style="mso-spacerun: yes;"> </span>Chopped, raw
ingredients make up the battuto, a derivative of battere, which means “to
strike” and describes the use of a chef’s knife chopping on a cutting
board.<span style="mso-spacerun: yes;"> </span>While it is best to hand chop the
vegetables, the most effective tool is a food processor, used on the pulse
setting. <o:p></o:p></span></div>
<span style="font-family: "calibri";">Three ingredients that represent the base of various
cuisines, each ingredient is chopped very fine and sautéed in oil or butter to
release their flavor.<span style="mso-spacerun: yes;"> </span>When experiencing
with different cuisines, it is important to know their unique trinities:<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7BVnUpyAoas-Zuqh_ST-wLT4Df1Cg5m5J4gK-M_i8ONa41YAsSqaJfh_wXCdvP3x3SxDdS1JcmyKB_ab4TFMlPR0yS3hNnKQKqpHaJXlwRZEyLlafTIOM228wfmMyMd_JpMW_TNbNdA/s1600/cross+of+hands.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/AVvXsEjn7BVnUpyAoas-Zuqh_ST-wLT4Df1Cg5m5J4gK-M_i8ONa41YAsSqaJfh_wXCdvP3x3SxDdS1JcmyKB_ab4TFMlPR0yS3hNnKQKqpHaJXlwRZEyLlafTIOM228wfmMyMd_JpMW_TNbNdA/s200/cross+of+hands.jpg" width="200" /></a></div>
<span style="font-family: "calibri";">French:<span style="mso-tab-count: 2;"> </span>onions,
carrots, celery</span></div>
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<span style="font-family: "calibri";">Italian:<span style="mso-tab-count: 2;"> </span>tomatoes,
garlic, basil</span></div>
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<span style="font-family: "calibri";">Greek:<span style="mso-tab-count: 2;"> </span>lemon
juice, olive oil, oregano</span></div>
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<span style="font-family: "calibri";">Indian:<span style="mso-tab-count: 2;"> </span>garlic,
ginger, onion</span></div>
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<span style="font-family: "calibri";">Korean:<span style="mso-tab-count: 2;"> </span>garlic,
ginseng, kimchi</span></div>
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<span style="font-family: "calibri";">Spanish:<span style="mso-tab-count: 1;"> </span>garlic,
onion, tomato</span></div>
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<span style="font-family: "calibri";">Tai:<span style="mso-tab-count: 2;"> </span>lime,
lemongrass, ginger</span></div>
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<span style="font-family: "calibri";">West African:<span style="mso-tab-count: 1;"> </span>garlic, chili
peppers, shallots</span></div>
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<span style="font-family: "calibri";">Chinese:<span style="mso-tab-count: 1;"> </span>scallions,
ginger, garlic</span></div>
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<span style="font-family: "calibri";">Japanese:<span style="mso-tab-count: 1;"> </span>dashi, mirin,
soy sauce</span></div>
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<span style="font-family: "calibri";">Cajun:<span style="mso-tab-count: 2;"> </span>celery,
bell pepper, onion</span></div>
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<span style="font-family: "calibri";">Cuban:<span style="mso-tab-count: 2;"> </span>garlic,
bell pepper, onion<o:p></o:p></span></div>
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<span style="font-family: "calibri";">I was thinking about this as I was making a pot of Bolognese
sauce over the weekend.<span style="mso-spacerun: yes;"> </span>If you had
walked into my kitchen, you would have thought you were in a restaurant in Florence,
Italy.<span style="mso-spacerun: yes;"> </span>And it all began with the
battuto.</span><br />
<span style="font-family: "calibri";"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g-jin-U__CpdVfmwkXCV-67T6esRj3SM5gK_EVD2VJPNJx15U55N6Cyn9IhN0PCX3lF5j9I8nzBDx-BSd92WUEORsk5IBZk0i4P_DF4AFZjUn13Et6DY-F6oJLr0M87ZOH5vL-WGI5Q/s1600/Final+Dish+of+Bolognese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g-jin-U__CpdVfmwkXCV-67T6esRj3SM5gK_EVD2VJPNJx15U55N6Cyn9IhN0PCX3lF5j9I8nzBDx-BSd92WUEORsk5IBZk0i4P_DF4AFZjUn13Et6DY-F6oJLr0M87ZOH5vL-WGI5Q/s320/Final+Dish+of+Bolognese.jpg" width="180" /></a></div>
<span style="font-family: "calibri";"><strong><u>Classic Bolognese Sauce</u></strong></span><br />
<span style="font-family: "calibri";"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup chopped yellow onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons butter, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 stalk celery, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large carrot, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2.5 lbs. mix of ground beef, veal and pork</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and freshly ground pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup red wine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup whole milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of ground nutmeg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups canned Italian whole plum tomatoes, chopped, with their juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb pasta (traditionally tagliatelle, but fettuccine and spaghetti work too)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a Dutch oven, or large heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and sauté for an additional 2 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the ground meats, using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble, reduce heat to the lowest simmer and cook uncovered for at least 3 hours, but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer, you shouldn’t need to add any more liquid. If, however, it starts to stick, add a few tablespoons of water, but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve over cooked pasta, tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan.</span></div>
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<span style="font-family: "calibri";"><o:p></o:p></span> </div>
Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-34191905810940074802016-03-13T17:56:00.002-04:002016-05-01T21:24:43.744-04:00My Kitchen Update<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_UVKTjOE_a1jzosuA9ElhM_5tJmYkUC0UxtzyvTcxWTLl3hWHAV8ZKpN1hcU1cTeZSO01eSLHbz7PPF7TxQhBVQX_vZEKxxrsEbaR5y2j_SnunyOiqXn8kqjJja57uw7UWwe0l2X-As/s1600/New%252C+long+shot.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_UVKTjOE_a1jzosuA9ElhM_5tJmYkUC0UxtzyvTcxWTLl3hWHAV8ZKpN1hcU1cTeZSO01eSLHbz7PPF7TxQhBVQX_vZEKxxrsEbaR5y2j_SnunyOiqXn8kqjJja57uw7UWwe0l2X-As/s320/New%252C+long+shot.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Newly updated kitchen</span></td></tr>
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<div style="background-color: white; font-family: "arial" , sans-serif; font-size: 13.33px;">
It all started because my basement refrigerator died. Realizing that it would be best to just relocate our kitchen refrigerator downstairs, was the start of our kitchen update.<span style="font-size: 13.33px;"> I say update because we didn't do any major renovations, just an update of the appliances, counter tops, furniture, paint, lighting and window treatments. Believe me, it felt more than that, but in the end it was all worth it. </span></div>
<div style="background-color: white; font-family: "arial" , sans-serif; font-size: 13.33px;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTaqAV1Bxn7YaKtIL_YVGy-ED8ztzT6jHoMJZwcJ4KEWLp1Vpu166or78L9ZYUgOVJUR1E-_fnDZSeO8XHZEfWNUDOvidu-ppWEWHp0EsKF46O2AB6mgvEOFMOa2Wu6dCpEuadSZh5x0/s1600/Old%252C+long+shot.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTaqAV1Bxn7YaKtIL_YVGy-ED8ztzT6jHoMJZwcJ4KEWLp1Vpu166or78L9ZYUgOVJUR1E-_fnDZSeO8XHZEfWNUDOvidu-ppWEWHp0EsKF46O2AB6mgvEOFMOa2Wu6dCpEuadSZh5x0/s320/Old%252C+long+shot.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kitchen before the update</span></td></tr>
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Our home is only about 20 years old and the existing kitchen echoed it. White appliances scream 90's, so that's where we began. Honestly, I never thought I'd get so excited about kitchen appliances, but I did. The hardest part was finding a refrigerator that served our purposes and fit within the existing space. One thing I did not want to do was cut into the existing, beautiful cabinetry. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfl3i-Si5baYlVBRAhyNE3i-0TrOtU-_1xVcjNXqHVAiGW2967R3Cvt_DTNaG8zZlMKGM5K1opAD_gKB7TlZZM06vep-1-RFNw_LumXY-VWxdoEP3-oILw3zeLmtBZLKlzpUZs_WGAjU/s1600/fridge+with+old+paint.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfl3i-Si5baYlVBRAhyNE3i-0TrOtU-_1xVcjNXqHVAiGW2967R3Cvt_DTNaG8zZlMKGM5K1opAD_gKB7TlZZM06vep-1-RFNw_LumXY-VWxdoEP3-oILw3zeLmtBZLKlzpUZs_WGAjU/s200/fridge+with+old+paint.jpg" width="111" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New refrigerator</td></tr>
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Luckily we found one from Fisher & Paykel which worked perfectly. I didn't really care about the dishwasher as long as it was <br />
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quiet, but the stove I did. I love the new stove which is automated yet very easy to use and clean. <span style="font-size: 13.33px;">We also added under cabinet lighting and an extra light over the sink to enhance the lighting in the kitchen, and believe me- what a difference ambient lighting makes! I put in a new, large and deep stainless steel (chef) sink with a trendy bronze faucet to complete the appliances.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6vkYnXPCiI9SodZ2BJtwFmyUqoicHVWYCW7k5jT-sdyArVu7KYLJui73RVCEISoyEMODbXHE1lK1BHhuquXNLeHcKvMW68h7OmjSTw01WwgU5ZXPEqi7bow9CQQkYiU1K5TR3DgQXuo/s1600/counter+top.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6vkYnXPCiI9SodZ2BJtwFmyUqoicHVWYCW7k5jT-sdyArVu7KYLJui73RVCEISoyEMODbXHE1lK1BHhuquXNLeHcKvMW68h7OmjSTw01WwgU5ZXPEqi7bow9CQQkYiU1K5TR3DgQXuo/s200/counter+top.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Perimeter counter top design</span></td></tr>
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The counter tops were more difficult to decide on. <br />
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We used elements of the earth and the ocean as our inspiration. However when it was all installed, particularly on the island where I do all the prep for my cooking, there seemed to be too much movement in the pattern. Ultimately, what we decided to do was re-purpose the island counter in the adjacent laundry room and put a more solid counter top to 'anchor' the kitchen. The black counter top is not a solid, it does have a pattern which resembles a summer starry night. Working in the design and construction industry for 25 years and married to an architect, you'd think I'd get the concept of <b><i>form follows functio</i></b><i><b>n</b></i>..... my bad. <span style="font-size: 13.33px;">As for the shape, we <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYjYt1l2fKZk1X0NZug5kPunaVJ2zjqhxxQAudnAuac4xpA0oB2eqBYXcPoC3xHo7NcXMOhUVhX3G30L4Mxj33MxD95AfJvc6nZDcfDCElNDRWSeumret52GeuDXwCe5gqJjjiYA0WC8/s1600/Laundry+counter.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYjYt1l2fKZk1X0NZug5kPunaVJ2zjqhxxQAudnAuac4xpA0oB2eqBYXcPoC3xHo7NcXMOhUVhX3G30L4Mxj33MxD95AfJvc6nZDcfDCElNDRWSeumret52GeuDXwCe5gqJjjiYA0WC8/s200/Laundry+counter.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Re-purposed counter in laundry</td></tr>
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added depth in order to create an overhang which matched the eyebrow style of the cornice over the sink window. Since everything in the kitchen was square, it was nice to add some curves and rounded edges, similar to the small stand and new, Pottery Barn kitchen table and counter stools.</span><span style="font-size: 13.33px;"> </span><span style="font-size: 13.33px;">Also had complimentary back splash tile installed which tied a tight bow around the L-shaped counter to add dimension where all the 'light' was. </span><span style="font-size: 13.33px;">We opted for more subtle colors to blend in seamlessly with the new color palette.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPrpPhiGPRKGElAchux3VroXC4cqZfVLCyqaYHnCitAtcncxtR8zs8h1aK5v0zc8OBApVhOWmdwWzVWWKKld4OtW89w8xqU7RnR7_z4liW3xhsWOzYxB6vPAeJj13DzVePb4-IwOqvvw/s1600/Galley+view.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPrpPhiGPRKGElAchux3VroXC4cqZfVLCyqaYHnCitAtcncxtR8zs8h1aK5v0zc8OBApVhOWmdwWzVWWKKld4OtW89w8xqU7RnR7_z4liW3xhsWOzYxB6vPAeJj13DzVePb4-IwOqvvw/s320/Galley+view.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Galley view- note new stove and tile</span></td></tr>
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<span style="font-size: 13.33px;">The existing muted eggplant wall color was changed to more of a green-putty color to compliment the kitchen elements rather than fight with them. I made the purple work for 7 years by complimenting it with sage green, but now it was time to move on to a more sophisticated palette. I also removed the outdated appliance garage and replaced the stain glass insert in the cabinet door above it to blend more seamlessly with the new design.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRc7gL-VgGF3Rm2q-IuQuhYb7NPbeCTFuJqnZBQwnjrts-RZRIYITr2cTMye-NYtUVbevKTuOxcsJS6Y0QidCnuu3cUujIesM6erfPSmLoMpxoCZvig757EN3FvxIkaIU9VejaT_l8xNA/s1600/Bar+counter.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRc7gL-VgGF3Rm2q-IuQuhYb7NPbeCTFuJqnZBQwnjrts-RZRIYITr2cTMye-NYtUVbevKTuOxcsJS6Y0QidCnuu3cUujIesM6erfPSmLoMpxoCZvig757EN3FvxIkaIU9VejaT_l8xNA/s200/Bar+counter.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">New granite bar top</span></td></tr>
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Ok, now on to scope creep. Happens in all the projects I've been involved in professionally, the same happened with my kitchen. Since we were having work done, we figured that we'd tear out the laminate counter on the built-in bar in the adjacent den and put in a nice granite top. All I can say is WOW! And then, since our 8 ft. slider was rotting from the outside, we had the slider and trim replaced and stained to match the cabinets. Lastly was the window treatments and the rugs. <span style="font-size: 13.33px;"> </span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 13.33px;">The take-away from my kitchen update: </span></span><span style="font-family: "arial" , sans-serif; font-size: 13.33px;">Hire designers and contractors that really listen to you. I hired Laurene McGarry-Bissell of Eclectic Design, Inc. in Glastonbury, CT </span><span style="background-color: transparent; font-size: 13.33px;"><span style="font-family: "arial" , sans-serif;">www.ecticdesigninc.com </span></span><span style="font-family: "arial" , sans-serif; font-size: 13.33px;">and she says:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1_WzibNDTmsz-JycH4ETUAqT5Fucmo3DA6L9B6vtY1_awtiluPEVC4yEM7SaTpAqxk4o0a4Plmb2fyQp6nCG1CUobCty11hbhhSsF3KKtGe_TPY-Qx50ktLZBxWaR95k58MqqUza-YU/s1600/Kitchen+Table.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1_WzibNDTmsz-JycH4ETUAqT5Fucmo3DA6L9B6vtY1_awtiluPEVC4yEM7SaTpAqxk4o0a4Plmb2fyQp6nCG1CUobCty11hbhhSsF3KKtGe_TPY-Qx50ktLZBxWaR95k58MqqUza-YU/s200/Kitchen+Table.jpg" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">New kitchen table</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ekH_IKjmlTrlJOYtFiRlLwryC8RDh0LJ37TXqN43M2hPHsJn0Ofx7z-Nsz1IlPRzAhkGRRdMR1GdAmF8xsJM5FhFnmN97dUWcogKfZQA_qlPsBwIgrrIRT6YrJgXRowR60bWKeOnU1g/s1600/custom+window+treatment.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ekH_IKjmlTrlJOYtFiRlLwryC8RDh0LJ37TXqN43M2hPHsJn0Ofx7z-Nsz1IlPRzAhkGRRdMR1GdAmF8xsJM5FhFnmN97dUWcogKfZQA_qlPsBwIgrrIRT6YrJgXRowR60bWKeOnU1g/s200/custom+window+treatment.jpg" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Custom window treatment</td></tr>
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"<span style="font-size: 13.33px;">If the cabinets are in good shape, there is no need to replace them for a fully effective renovation. Replacing counter tops, backslashes, increasing lighting, trendy faucets and cabinet hardware and a fresh coat of wall paint can make the cabinets look brand new. </span><span style="font-size: 13.33px;">Benefit of hiring a designer for a full or partial kitchen renovation: (1) saves you time — a professional can find materials that suit your style, budget and that will mix well with the rest of your decor; (2) the smaller details really make a difference — an ogee edge versus a pencil edge, what color faucet would you prefer — stainless steel versus antique bronze; (3) under cabinet lighting — does the designer and contractor understand the various types of under cabinet lighting and types of lighting that can give you what you need without breaking the budget; (4) can manage the entire process to ensure a smooth project, especially if the designer has a contractor he/she likes to work with. They are a seasoned team that communicates well and respect one another’s roles so that your project is completed to your complete satisfaction."</span></div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com2tag:blogger.com,1999:blog-1570332703864311622.post-13462399682932959002016-01-04T10:23:00.000-05:002016-01-05T14:57:16.279-05:0010th Annual Holiday Party- Baking it Forward<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ggzx0E_LtX4gpn-YrSF4OK2MXIySSXLnF-SxR2i_0QEfF332G0NVIarxg0ln-wr8tNI776rqK3mNEB0qSedAAHfi5VSf5phiJeSynlpJdXmhvS53MpojQdiDUMym7kzld5gkwyr2zn8/s1600/IMG_0520.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ggzx0E_LtX4gpn-YrSF4OK2MXIySSXLnF-SxR2i_0QEfF332G0NVIarxg0ln-wr8tNI776rqK3mNEB0qSedAAHfi5VSf5phiJeSynlpJdXmhvS53MpojQdiDUMym7kzld5gkwyr2zn8/s320/IMG_0520.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Thanks to all for Baking it Forward!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I am still feeling so fulfilled as I write this after having delivered trays of homemade holiday cookies to those in need and the first responders in Shelton (where my office is located) on Christmas week. It is so gratifying to bring something so unexpected, yet greatly appreciated, to those who really deserve it- For me, that's what the holidays are all about.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">What started out 10 years ago as a way to save my sanity during the holidays, turned into an event that grew exponentially with each year. Hosting a Cookie Swap saved me from the 48 hour cookie baking blitz hangover for sure, and I was very pleasantly surprised by all the wonderful and delectable holiday cookies that my friends and family proudly brought to the party. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_mvIi42pQfD8hpdalN-SRf9fNBviK0x0POutqEIldavuVbc29zvZp3FeVD1LDg45lgrfpXU7K9sq0HhWIpftMkOTzcQKKuWrXej0LWnI58Ewm9_WLTaMKQDvq3lTcp_o-fkpavvrOT0/s1600/IMG_0513.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_mvIi42pQfD8hpdalN-SRf9fNBviK0x0POutqEIldavuVbc29zvZp3FeVD1LDg45lgrfpXU7K9sq0HhWIpftMkOTzcQKKuWrXej0LWnI58Ewm9_WLTaMKQDvq3lTcp_o-fkpavvrOT0/s200/IMG_0513.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautifully Packaged Cookies</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Year #2 grew to include the guys and even more snacks and holiday drinks, but this time, we added a Yankee Re-Gift Swap to mix things up. We've come to find out that there were always one or two gifts that were most desired as they served as a big source of amusement, and the game became a little cut-throat (in a friendly sort of way). </span><br />
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<span style="font-family: Arial;">In Year #5, one or two of the gifts managed to reappear under our tree. The guest list grew and so did the small plates and libations. We always provide beer and wine, but sometimes include a signature cocktail such as a specialty martini, mimosa or homemade eggnog. This was the year that we started to include a prize for 'Best Cookie' which kept everyone on their best cookie baking game.</span><br />
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<span style="font-family: Arial;">Year #6: It seemed unfulfilling that all of us enjoyed the event so much while there were others that were not so blessed with a home, family and friends, presents under the tree and food in their bellies. So that year, we started donating a tray of cookies to a charity of our choice. These donated trays were always welcomed and it made all of us feel the spirit of the season even more intensely.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgi6iMgh69p9SKhXff8nQcmacQctIeu62UsHpAEeobR1syX4A0TP9s8jsPhVH9qsCkJfXZmoDXp5zhA86FmMqSb_2lDCgcPmZZxHmnE250XzQ05SDMEOblUNFAn9f-8ggGBoPD7f3OYNQ/s1600/IMG_0488.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgi6iMgh69p9SKhXff8nQcmacQctIeu62UsHpAEeobR1syX4A0TP9s8jsPhVH9qsCkJfXZmoDXp5zhA86FmMqSb_2lDCgcPmZZxHmnE250XzQ05SDMEOblUNFAn9f-8ggGBoPD7f3OYNQ/s200/IMG_0488.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Holiday Appetizers</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial;">Year #10, the largest attendance included 32 people, probably because it didn't snow on the day of the event! The food was amazing- everyone contributed small plates which included pulled pork sliders, stuffed breads, spaghetti and meatball muffins, cocktail meatballs and turkey and stuffing eggrolls. And for dessert, brownie cake and homemade eggnog. And the cookies were just amazing. We had so much that 6 trays were donated to charity.</span><br />
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<span style="font-family: Arial;">You can see how my modest holiday party / cookie swap<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nDIMK6j67_nqP-aOQSzQt8OQ1AwrQfX-kh5a5OLw0Wy6N1FvowUFZJBTtIrXnZeq8bhTnakPWvQ4fSK9DA0zoxHiYnfaoekPaPsur6rhGij27dhUqAtetsaYSNP17S8lWrKx-VVJLfo/s1600/pinecone+cheese+ball-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nDIMK6j67_nqP-aOQSzQt8OQ1AwrQfX-kh5a5OLw0Wy6N1FvowUFZJBTtIrXnZeq8bhTnakPWvQ4fSK9DA0zoxHiYnfaoekPaPsur6rhGij27dhUqAtetsaYSNP17S8lWrKx-VVJLfo/s200/pinecone+cheese+ball-2.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed Goat Cheese Pinecones</td></tr>
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has grown over the years. It gives me so much pleasure to host this signature event as a way to gather friends and to say thanks- Because when I really think about it.... for me, it's all about friendship, appreciation and generosity. My sincere thank you to all who have contributed over the years to this event. I will be writing a cookbook commemorating the 10th Annual Holiday Party, and will include a compilation of cookie recipes, savory snacks and hosting tips. Meantime, I share some of the highlights of our holiday party with you. Best wishes for a happy holiday season and a happy, healthy and prosperous New Year!</span><br />
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<span style="font-family: Arial;"><strong><u>Cocktail Meatballs</u></strong> (at every event for the past 10 years)</span><br />
<span style="font-family: Arial;">1 lb hamburger</span><br />
<span style="font-family: Arial;">1 egg</span><br />
<span style="font-family: Arial;">1/3 c breadcrumbs</span><br />
<span style="font-family: Arial;">2 T A-1 Steak Sauce</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Combine all ingredients and shape into small meatballs. Brown under broiler in a cookie sheet lined with foil. Drain fat and add to large frying pan along with: 1 c A-! steak sauce, 4 T brown sugar and 6 T butter. Simmer, covered for 15 minutes and serve warm.</span><br />
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<span style="font-family: Arial;"><strong><u>Sausalito Crab Dip</u></strong> </span><br />
<span style="font-family: Arial;">1 pkg. Knorr Leek Soup Mix</span><br />
<span style="font-family: Arial;">1.5 c sour cream</span><br />
<span style="font-family: Arial;">1 T lemon juice</span><br />
<span style="font-family: Arial;">1/2 t hot pepper sauce</span><br />
<span style="font-family: Arial;">2 cans lump crab meat, drained</span><br />
<span style="font-family: Arial;">1 can artichoke hearts, drained and chopped</span><br />
<span style="font-family: Arial;">1 c shredded Swiss cheese</span><br />
<span style="font-family: Arial;">1 T chopped fresh dill</span><br />
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<span style="font-family: Arial;">Mix all ingredients together and chill for 2 hours. I like to hollow out a round pumpernickel bread and fill with dip. Garnish with cherry tomatoes and fresh rosemary to simulate holly.</span><br />
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<span style="font-family: Arial;"><strong><u>Turkey and Stuffing Eggrolls</u></strong></span><br />
<span style="font-family: Arial;">Left over chopped turkey meat</span><br />
<span style="font-family: Arial;">Left over stuffing</span><br />
<span style="font-family: Arial;">Left over mashed potatoes\</span><br />
<span style="font-family: Arial;">Eggroll wrappers</span><br />
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<span style="font-family: Arial;">Combine first three ingredients and place a large tablespoon of mixture in bottom corner of eggroll wrapper. Brush opposite corner with a little water and roll up from the bottom, fold in sides and seal with top. Fry in shallow pan with canola oil and serve with hot gravy and / or cranberry sauce.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqwpjFwClsCIZi-zxIKedu-VQIaOocBNfq5AROwS1Ng9BtSx7sb67dvBKjdxQD5orI_q0vh6aLCBZEXwIdC4t9LoU1He4jxCWfzDT59KUZMX3jjzbf8R2XZjgWRRnUeRoBnqroYa5sSU/s1600/IMG_0498.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqwpjFwClsCIZi-zxIKedu-VQIaOocBNfq5AROwS1Ng9BtSx7sb67dvBKjdxQD5orI_q0vh6aLCBZEXwIdC4t9LoU1He4jxCWfzDT59KUZMX3jjzbf8R2XZjgWRRnUeRoBnqroYa5sSU/s200/IMG_0498.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Brownie Cake</span></td></tr>
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<span style="font-family: Arial;"><strong><u>Brownie Cake</u></strong></span><br />
<span style="font-family: Arial;">1 stick butter</span><br />
<span style="font-family: Arial;">4 eggs</span><br />
<span style="font-family: Arial;">1 lb. can Hershey's Syrup</span><br />
<span style="font-family: Arial;">1 c sugar</span><br />
<span style="font-family: Arial;">1 c flour</span><br />
<span style="font-family: Arial;">1 t baking powder</span><br />
<span style="font-family: Arial;">1 t vanilla</span><br />
<span style="font-family: Arial;">1 c chopped walnuts or chocolate chips (optional)</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Mix all ingredients together and pour into a prepared tube pan. Bake at 350 degrees for 45 minutes. Cool, unmold and sprinkle with powdered sugar or chocolate glaze.</span><br />
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-74543094225297519382015-11-11T16:53:00.000-05:002015-11-16T17:24:52.709-05:00Be Prepared to be Impressed<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbpswk1_92HQQk6qOQTGGIC78Ruki-BICb5f3KXSsRg-nl117yv_bhyphenhyphenMQdMWMK9CsHZYmahP75Ye_clabGq7c_cz7Os9FdXIsSyuqWA_xMHZr1fPHmEHFl7oSZGOR_mnrGazkJ-NtyDo/s1600/Bern%2527s+steak.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbpswk1_92HQQk6qOQTGGIC78Ruki-BICb5f3KXSsRg-nl117yv_bhyphenhyphenMQdMWMK9CsHZYmahP75Ye_clabGq7c_cz7Os9FdXIsSyuqWA_xMHZr1fPHmEHFl7oSZGOR_mnrGazkJ-NtyDo/s320/Bern%2527s+steak.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Steak Dinner at Bern's Steak House</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On a recent trip to Tampa on business, I had the privilege of not only traveling first class (both flights AND accommodations), but dinner as well. My husband was with me on the trip because we were attending our nephew’s wedding nearby that weekend. After what seemed like a very long day on Friday, we drove to Bern’s Steakhouse [</span><a href="http://www.bernssteakhouse.com/" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;">www.bernssteakhouse.com</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;">] where we had dinner reservations. Bruce had been there previously and thought it would be a fitting venue to celebrate our anniversary. All he said on the way to the restaurant was, “Be prepared to be impressed.”</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The outside wasn’t spectacular by any stretch of the imagination, however everyone’s car (except the very expensive models) was valet parked in a nearby garage. Inside looked like a cleaner version of Disney’s Haunted Mansion, with majestic staircases, velvet chairs and antique artwork and lighting. We were seated in a quiet corner of one of the five dining rooms with waiters and sommeliers waiting to service the patrons. I needed a martini just to get through the wine and dinner menus that read more like a book than a menu. For the wine, we chose for one of our favorites, 2007 Flowers Pinot Noir, which was expertly decanted prior to the meal. The steak portion of the dinner menu was also extensive…. Everything from NY Strip to Chateaubriand explained in a two page matrix that described the cuts, size, thickness, doneness, etc. We selected the Chateaubriand for two which was served with Bern’s French Onion Soup (very good, but not quite as good as mine ;) salad with a choice of homemade dressings, baked potato, vegetable and their very own special thin Vadalia onion rings. It was absolutely stupendous- you could see and taste the attention to detail in everything. And the steak, well…. It was cooked perfectly on a charcoal grill which created a nice crust on the outside, while the inside melted in your mouth.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR1cFK5N3sp4tKlEZf3kofGaPoL025RexP86neje4At8JlfsBWvkZpzohKbsv-uqmuZamu7yBmFhcM9rfj433ifh9dDmGZHX6J76nEpNE4NI3ujtQYVxw2mdTl6Qp6kkKs0vBruowj2w/s1600/Kitchen.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR1cFK5N3sp4tKlEZf3kofGaPoL025RexP86neje4At8JlfsBWvkZpzohKbsv-uqmuZamu7yBmFhcM9rfj433ifh9dDmGZHX6J76nEpNE4NI3ujtQYVxw2mdTl6Qp6kkKs0vBruowj2w/s320/Kitchen.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kitchen Staff Hard at Work</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After dinner, the waiter escorted us to the kitchen where we were given a private, back of house tour. The kitchen encompasses 6,200 SF which is more than all the dining rooms combined. A staff of 80 was so busily working in each of the stations (in order to wait tables at Bern’s, one must spend a year working all the stations of the kitchen). <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJodwKofhgvmrMkovVyYCSlefh8ngv1cy1n22SCz7pWjgoZmfUz7Lo8jBiTytbQm5c3nAoTNgfRLDfe7lBvLtVtndXywLI7Gko3hQ4MzSHWCjCxTa397cL2-Vq-S6BeYZWdfoIfFzWMU/s1600/wine+cellar.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJodwKofhgvmrMkovVyYCSlefh8ngv1cy1n22SCz7pWjgoZmfUz7Lo8jBiTytbQm5c3nAoTNgfRLDfe7lBvLtVtndXywLI7Gko3hQ4MzSHWCjCxTa397cL2-Vq-S6BeYZWdfoIfFzWMU/s320/wine+cellar.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only a Portion of the Wine Cellar</td></tr>
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From there, we were led to the wine cellar. Not all 450,000 bottles are housed in the restaurant, but it was certainly extensive, including the locked portion of rare wines, some dating back to the 1800’s. All are catalogued like the Dewey decimal system in order to keep track of them. I was so awe-struck that all I could do was look at my husband and mouth the word WOW!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lastly, we were guided to the second floor Dessert Room which included 48 private banquets made from antique, rosewood wine casks. Seated across from the piano player, it was a very romantic and intimate setting. The dessert menu included an assortment of 50 desserts, one more luscious than the next and highlighted a few that were developed by Bern as signature sweets. The dessert menu also included a very extensive artesian cheese and wine list. Too many choices to imagine, for sure. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjjTFYQGe93PH3xYZgvXHBABoNDY5HLuYtgW9yvvs_iWShE9kVELMSy7P58LUzckqsiLAu3DB6SMz1qXp0-D2uqXWZ7IDGEGOJ1TPt0vJFHe3hbg0C3eoCt-kz1fZLnAhhWaIetEhhRA/s1600/Dessert+room.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjjTFYQGe93PH3xYZgvXHBABoNDY5HLuYtgW9yvvs_iWShE9kVELMSy7P58LUzckqsiLAu3DB6SMz1qXp0-D2uqXWZ7IDGEGOJ1TPt0vJFHe3hbg0C3eoCt-kz1fZLnAhhWaIetEhhRA/s320/Dessert+room.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Intimate, 2nd Floor Dessert Room</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bruce opted for the spirited cappuccino with Bern’s custom, Kahlua infused roasted coffee beans and a trio of chocolate cakes accompanied by various homemade ice creams. I decided on a Madera wine flight and a selection of artesian cheeses with custom chutneys. We were, after all, celebrating our anniversary, which made me think of our wedding and not more than a few moments later, the piano player started his next set with our wedding song</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ylni3I6DfkB03jUGNUpqxrbvqUsUcL4PVOMrslbwUYx8en-uWkXkfSp6-8OrmAvw3gGf9V3HMTJS8hML-7PXkEK4GsMfnzHoskHFM9zG6HBGxSp3VJKgbKtMYZCu9mw-eM5OHTDrzK0/s1600/Bern%2527s+Dessert.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ylni3I6DfkB03jUGNUpqxrbvqUsUcL4PVOMrslbwUYx8en-uWkXkfSp6-8OrmAvw3gGf9V3HMTJS8hML-7PXkEK4GsMfnzHoskHFM9zG6HBGxSp3VJKgbKtMYZCu9mw-eM5OHTDrzK0/s320/Bern%2527s+Dessert.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Amazing Chocolate Dessert!</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- what a sweet way (pun intended) to tie a bow around a very memorable dining experience! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bern’s- story and his vision for the dining experience are very unique. I was so captivated by the evening that I have since added the Bern’s Steakhouse Cookbook to my library. If you are ever in the Tampa area, it’s well worth the trip- I promise, you won’t be disappointed. In fact, be prepared to be impressed- <b>VERY IMPRESSED</b>!</span></div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-11343613212359111302015-08-02T12:46:00.000-04:002015-08-02T13:48:55.219-04:00Catch of the Day<span style="font-family: Arial, Helvetica, sans-serif;">As a child, I was very intrigued by what my mother, but particularly my grandmothers were cooking in the kitchen. When I became a mother myself in 1989, I had dreams of passing those traditions down to my daughter, Alyssa. Although she was not as intrigued by the mystique of cooking as I was, she did help assist with various holiday baking, which she still remembers to this day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now grown up and on her own, my daughter had a wonderful opportunity to go fishing off the coast of Seattle, where she now lives. She had a great time and caught one large salmon, which was later cleaned and filleted for her. She sent me this picture of her holding her great catch along with "How do I cook it?"<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUFQPNlKeahwktjM-GaVqbZxl6SUCS91dPHaOc-6RunkgEvvPEa4sksuiY1hEBH5Y5VMeNRK64b_4kHvCFzSl5gqf8aKVw94YfeiCufcux34KJkgTUHwz5zoWvENmA54ns8JsxiG88IE/s1600/salmon+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUFQPNlKeahwktjM-GaVqbZxl6SUCS91dPHaOc-6RunkgEvvPEa4sksuiY1hEBH5Y5VMeNRK64b_4kHvCFzSl5gqf8aKVw94YfeiCufcux34KJkgTUHwz5zoWvENmA54ns8JsxiG88IE/s200/salmon+1.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alyssa caught the big one!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salmon is one of my favorite fishes (and hers too!) and I love to try new and exciting recipes. One of my favorite go to recipes is for Barbecue Roasted Salmon. This is the recipe I sent her to cook her freshly caught salmon that night along with rice pilaf and a salad. Keep in mind that she had just moved into her first apartment, so ingredients, utensils, etc. were very sparse at the time. Later that night, I received pictures of her fresh salmon dinner masterpiece. Interestingly, she seemed to be quite pleasantly surprised when it turned out just like mine. The proof that it was as good as she said it was is that there was not a flake of fish left- that's all you need to know that this recipe will be sure to reel you in, and before you know it, you'll be hooked on this salmon!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3lcaXSktUMP4y_ph-hFW-59af_U0zj6zc3tL3c6rAHb9FTfgvTRy6BnzfrvJkxgKHIhQ_m9MJqrvK41GJ4iLEwAm5jitb4WVTEr1M6F1IKyIRSXH6DA1c4KXezNag2RdQR_JuAbC6t8/s1600/salmon+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3lcaXSktUMP4y_ph-hFW-59af_U0zj6zc3tL3c6rAHb9FTfgvTRy6BnzfrvJkxgKHIhQ_m9MJqrvK41GJ4iLEwAm5jitb4WVTEr1M6F1IKyIRSXH6DA1c4KXezNag2RdQR_JuAbC6t8/s200/salmon+2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nicely filleted salmon</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The flavor of this salmon is an intriguing blend of sweet (thanks to brown sugar and cinnamon), spicy (chili powder and cumin lend a barbecue flavor), and tart (lemon rind). You don't have to cook the salmon on a cedar plank, however I prefer to because the infusion of the cedar lends yet another layer of flavor. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Barbecue Roasted Salmon</u></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c pineapple juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T fresh lemon juice</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAF0OQiih60DeD7zVChqK30lTRQ0wcWwEUO4Mot2MMy4JnXwyMMmOxFwDV34zTS14HXSTs2pG5xDlFn0EvAo4o5aL0s7nTlc9HGt-x0V5ngMAbVtBSH72El2MUdoMgjGWX2TS0VLiHns/s1600/salmon+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAF0OQiih60DeD7zVChqK30lTRQ0wcWwEUO4Mot2MMy4JnXwyMMmOxFwDV34zTS14HXSTs2pG5xDlFn0EvAo4o5aL0s7nTlc9HGt-x0V5ngMAbVtBSH72El2MUdoMgjGWX2TS0VLiHns/s200/salmon+3.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12.8000001907349px;">Roasting on the grill</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 (6 oz) salmon fillets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 t chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 t grated lemon rind</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 t ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t salt</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6Jez4r9RmtZm0Tqt-mBWlVmuFhD94ArycnEgt_dCihDAfBVVsHQ3DUyKQsFLztZ87basjwB0oBx_wee5C4CmgYCGnLII5uejpRDBewCb-PGYN1v_H-gSbk5tyz0fhndYXCHOCod3aQs/s1600/salmon+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6Jez4r9RmtZm0Tqt-mBWlVmuFhD94ArycnEgt_dCihDAfBVVsHQ3DUyKQsFLztZ87basjwB0oBx_wee5C4CmgYCGnLII5uejpRDBewCb-PGYN1v_H-gSbk5tyz0fhndYXCHOCod3aQs/s200/salmon+4.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12.8000001907349px;">Catch of the Day is served!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 t cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">lemon slices (optional)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine first three ingredients and let marinate in a shallow pan in refrigerator for one hour. Meantime, combine sugar and next 5 ingredients in a bowl. Preheat oven to 400 degrees (or soak a cedar plan in cool water). Remove fish from liquid and discard marinade. Rub barbecue mixture over fish and place in 11 x 17 inch baking dish covered with cooking spray (or cedar plank). Bake for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1tag:blogger.com,1999:blog-1570332703864311622.post-38018542577871830292015-06-16T05:15:00.000-04:002015-06-28T10:08:30.113-04:00Why I Cook- Let Me Count the Ways...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhd5vH6uaJ3tddzYLas75xCpXqoZByaV1WQmKsYHojRsKdXY6o6eUNE_iU4s58WPzz0JW37kh1BVZ895Xc4lgPgFj0PpCRK2ff2QJZxnKz5tEuLyDCAilV72MsmO_3W26o1igwUTzl0Y/s1600/kneading+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhd5vH6uaJ3tddzYLas75xCpXqoZByaV1WQmKsYHojRsKdXY6o6eUNE_iU4s58WPzz0JW37kh1BVZ895Xc4lgPgFj0PpCRK2ff2QJZxnKz5tEuLyDCAilV72MsmO_3W26o1igwUTzl0Y/s200/kneading+dough.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I am not a chef, but I love to cook. Never really thought about why until now. Probably because it's not for a singular reason, but rather many. While my husband may argue that it's all about the music, I have always maintained that it's really all about the food. [May 17, 2012 post]. Although there are many similarities between food and music.... and they both compliment each other quite well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigK7qVLizu8wUVE9lOyr7JCQgAlwoFsFDFtRuphrGkiFp9FLTUhmTbm5kg-PuMTxz9iFG6YaGqdE1tjAUOHVy_1QlYB-uRkGrm_HE18LJjyv2LydTPlX1ddHDNWGLOYym4JeqKLgzHsHs/s1600/flour+heart.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/AVvXsEigK7qVLizu8wUVE9lOyr7JCQgAlwoFsFDFtRuphrGkiFp9FLTUhmTbm5kg-PuMTxz9iFG6YaGqdE1tjAUOHVy_1QlYB-uRkGrm_HE18LJjyv2LydTPlX1ddHDNWGLOYym4JeqKLgzHsHs/s200/flour+heart.jpg" width="171" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I learned to cook at a young age and continued to hone this skill throughout my adult life. However, it wasn't until the last few years that it became more of a vocation for me. I love cooking, I love teaching what I know about cooking, I love talking about cooking and making people happy with my cooking. But if I had to deconstruct WHY, it would be because:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I celebrate with food</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To honor what's in season</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Food is comforting</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To carry on traditions</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My kitchen is my sanctuary</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To unleash my inner chef</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It touches all the senses</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For instant gratification</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A new ingredient is like a new toy</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To travel the world</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A good recipe never gets old</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To show my love every day</span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-37215650330519562762014-03-30T10:11:00.001-04:002015-06-28T10:08:53.255-04:00One Potato, Two Potato, Three Potato, Four....<span style="font-family: Arial, Helvetica, sans-serif;">One Potato, two potato, three potato, four.... I can't believe I forgot the rest of it! Decades later, I am at a loss for what was once a childhood standard for me. I can even see me with my friends doing this in the back yard with our fists....Yikes!! </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tCQJeab7rcIc2YRUpHCeVeMP6eU6b4W7zcqrB91FDHZjQFXQknOrWfwKOe_qJ6bWtvGduBA2NFvdPKIpyUjW8gEz1SUVyt6FC2WrAJkaBu2buMu-lTl5corMBJvD-mhB6zLTPz4hqxQ/s1600/bushel+of+potatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tCQJeab7rcIc2YRUpHCeVeMP6eU6b4W7zcqrB91FDHZjQFXQknOrWfwKOe_qJ6bWtvGduBA2NFvdPKIpyUjW8gEz1SUVyt6FC2WrAJkaBu2buMu-lTl5corMBJvD-mhB6zLTPz4hqxQ/s1600/bushel+of+potatoes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Fresh Garden Potatoes</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">In any event, I never realized or appreciated just how good fresh garden potatoes could be until my husband and I started growing them in our garden which yields approx. 3 bushels of red and white potatoes each year. </span><span style="font-family: Arial, Helvetica, sans-serif;">People frequently ask him, "What is Marcia going to do with all those potatoes?" Well, truth be told, I use most of them. </span><span style="font-family: Arial, Helvetica, sans-serif;">I'm not married to Mr. Meat &Potatoes for nothing, ya know! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Who was it that said, "I never met a potato that I didn't like!" I think it may have been Oprah. French fries, mashed potatoes, potato pancakes, scalloped potatoes, gnocchi, spaetzel, baked potatoes, roasted potatoes.... [flashback to the floor scrubbing scene in Forrest Gump]. Who doesn't love potatoes? They're the perfect accompaniment to any meat, or poultry dish, and so versatile too. Consider potatoes to go with braised short ribs, roasted chicken or even as an appetizer- baby ones, served with sour cream and chives. Want a new twist on some old favorites? Check these out (big nod to Ming Tsai for the inspiration!). Believe me when I say that they will soon become your new go to favorites!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx0ZNIOZUo_138vRZmR6C9pKluJu9PSeVW49G5mNi210Nf3vJkiiK3LVpuHtU5MavRhqxTNT5c5Pdxlolv_Zd6vEGlizAYDNGb7pzON4MkhA6OKw54XVot-hovi1YJJz2wimnLCx26KI/s1600/potato+rounds+before+cooking.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx0ZNIOZUo_138vRZmR6C9pKluJu9PSeVW49G5mNi210Nf3vJkiiK3LVpuHtU5MavRhqxTNT5c5Pdxlolv_Zd6vEGlizAYDNGb7pzON4MkhA6OKw54XVot-hovi1YJJz2wimnLCx26KI/s1600/potato+rounds+before+cooking.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Crushed potatoes before roasting</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oven Roasted Potato Rounds</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">small red or white potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and freshly ground black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. Arrange potatoes on a rimmed cookie sheet and add 1/2 to 3/4 cup water, depending on how many potatoes there are. Tightly wrap with aluminum foil and bake (actually they steam) in the oven for 20 minutes. Remove from oven, remove foil and sop up any remaining water with a paper towel. Take a glass measuring cup or heavy mug and squish each potato until they are about 1/2 - 3/4 inches thick, but not broken. Drizzle with olive oil and sprinkle with salt and pepper. [I have replaced pan roasted potatoes with these because you don't have to watch over them as they cook and they make a much more attractive presentation].</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHjlPVng81h4eFFoylhYk5l1iyGKfrQ2ubJACVkOlYN7URcZ5hqqIxtX21_jqF8TnbwbEUH4gTzXM6RABwFvRCJj51GD-KDSkHo3HRlI_4azUqHLfe8o4bHRVQyWlCVLVcOdO5bj8oBM/s1600/Blue_Cheese_Mashed_Potatoes.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHjlPVng81h4eFFoylhYk5l1iyGKfrQ2ubJACVkOlYN7URcZ5hqqIxtX21_jqF8TnbwbEUH4gTzXM6RABwFvRCJj51GD-KDSkHo3HRlI_4azUqHLfe8o4bHRVQyWlCVLVcOdO5bj8oBM/s1600/Blue_Cheese_Mashed_Potatoes.JPG" height="309" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Blue Cheese Smashed Potatoes with Lamb Chops</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Blue Cheese Smashed Potatoes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 large baking potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. crumbled blue cheese or gorgonzola</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb. fresh baby spinach, optional</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. Wrap each potato in foil and prick several times with a fork through the foil. Bake until soft, about 45 min. to 1 hour. Remove potatoes. In a large, heavy skillet, heat cream over high heat until it comes to a simmer. Reduce heat to medium and simmer until the cream is reduced by half, about 10 min. Add the cheese and stir to blend. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the potatoes in a large bowl and use a potato masher or 2 large forks to mash them, skin and all. Fold the hot cream mixture (and fresh spinach, if desired) into the potatoes and season with salt and pepper. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uHUbR_ZxqSFqWF8OJmh0Vz5x7_-rwQObOr436kneZY56fcPX1bRwQ1OP-5eGeelF1J5MWoT2xqn-zKuHliEMEmsBQPi4B4auoPPEl1n-MvkC76Bq431lteBvPM08PE8IA1gKvMIasc8/s1600/twice_baked_potatoes.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uHUbR_ZxqSFqWF8OJmh0Vz5x7_-rwQObOr436kneZY56fcPX1bRwQ1OP-5eGeelF1J5MWoT2xqn-zKuHliEMEmsBQPi4B4auoPPEl1n-MvkC76Bq431lteBvPM08PE8IA1gKvMIasc8/s1600/twice_baked_potatoes.JPG" height="134" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Twice Baked Potatoes </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Twice Baked Potatoes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 large potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pt. sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. shredded cheddar cheese + extra for the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">chopped chives, bacon and extra sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. Rub potatoes with butter and bake 1 1/4 hours. Prick potatoes 1/2 way into cooking time. Remove potatoes and let cool enough to handle. Cut potatoes in half and scoop out the insides into a medium bowl. Add remaining ingredients and fill potato skins. Sprinkle with extra cheese (and chives, if desired). [Potatoes can be frozen at this point and baked at a later date]. Bake at 350 degrees for 1/2 hour. Remove from oven and drizzle with sour cream and top with chopped fresh chives and bacon crumbles.</span><br />
<br />Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-55196277586816775962013-12-31T17:48:00.001-05:002014-04-04T11:41:56.330-04:00Looking Forward <span style="font-family: Arial, Helvetica, sans-serif;">Looking back on 2013, I've done a lot to help others through mentoring, community service, fundraising, friendship, etc., however failed to help myself in some ways. I'm not the only one out there who needs to stop pressing the rewind button on the things that need to be deleted from my life. We all fall prey to this at one time or another. It creeps up without warning and invades the space in your mind that rehashes the past and prevents you from moving forward. Yet despite having read the book <i>What to Say When You Talk to Yourself</i>, I still find myself falling into the same senselessness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuwSZb0ClTkfQcJVXGnF80HAlaqt8plQBvuqSyehFo8tcXWDID4qjAuTsuAVz088_Mscl4IZ378oIn6uWZpaIOkeeMw67a9vae6CbPN6qdAzA6PRtSWJMzDY3XHh6mkJhYIK8OzOsFNw/s1600/new+year+beach.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/AVvXsEgzuwSZb0ClTkfQcJVXGnF80HAlaqt8plQBvuqSyehFo8tcXWDID4qjAuTsuAVz088_Mscl4IZ378oIn6uWZpaIOkeeMw67a9vae6CbPN6qdAzA6PRtSWJMzDY3XHh6mkJhYIK8OzOsFNw/s200/new+year+beach.jpg" width="142" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">As I look forward to 2014, I remain mindful that we are not helpless victims of our own thoughts, but rather masters of our minds. The past is done and gone and the fact of the matter is that nothing can change it, no matter how much we want to or attempt to try. But we can change the future and how we approach the way we choose to live our lives. What do you need to let go? Take a deep breath, relax and say to yourself:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I am willing to let go</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I release</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I let go</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I release all anger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I release guilt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I release all sadness</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I let go of old limitations</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I let go and am at peace</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am at peace with myself</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am at peace with the process of life</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am safe</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">WOW.... a little heavy for New Year's Eve, don't you think?? Maybe. Maybe not. Truth is that now that I've written it down, it will become more tangible for me, and hopefully for you as well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJosJbI5Co978fB6Y8hFJdDFWmyzd84zrL6Xs8qNaWrooB8gBG1v1u78sP_G41I8-uTcY2UZ-Y2n9sfakrGrpZXGNpDNQY2fnyb96APvmfklHENl1wFWGA0l5MEqRBSp_aLRyxq7WuSw/s1600/new+year+retro.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/AVvXsEgZJosJbI5Co978fB6Y8hFJdDFWmyzd84zrL6Xs8qNaWrooB8gBG1v1u78sP_G41I8-uTcY2UZ-Y2n9sfakrGrpZXGNpDNQY2fnyb96APvmfklHENl1wFWGA0l5MEqRBSp_aLRyxq7WuSw/s200/new+year+retro.jpg" width="149" /></a><span style="font-family: Arial, Helvetica, sans-serif;">On to more fun things.... New Year's Eve is all about celebration, right? So how will you be ringing in 2014? I plan on spending it with my husband at home with some of our favorite food (thank you Ming!) and wine as we watch the Twilight Zone marathon :))) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">New Year's Day is typically a day wrought with hangovers. We can all admit to enjoying the celebrations a little too much, so for those of you who will be celebrating with more enthusiasm than me, I offer you the perfect hangover cure. It's delicious, fast to make, and full of things that are supposedly good for a hangover: bananas for potassium, ginger to help soothe the stomach, and a shot of rum for the hair of the dog.... </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Excerpted from Ed Kimber's <i>Say It With Cake</i>, this recipe gives us hope for the morning after a night of overindulgence. At the very least, this cake offers a hearty homemade dose of comfort.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Hangover Cake</u></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cake:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 T butter, room temp.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 t. ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 t. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c superfine sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg, lightly beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c plain yogurt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Topping:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 T butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T dark rum</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large bananas</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30pcx0jyQTEpTwTr3GJLCCu7gsQcg3uIae5I0gtiXn4xYUwhZHrt2OKYcd15EBi0gkPJhEdifjNYYJf6guMTEF408cJ8Tx6I8iyTeeOv7OgtdSwM4ciif9K4HQCGsbqiIOKPsfsXRaxs/s1600/hangover-cake_-MarionIon-ftr+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30pcx0jyQTEpTwTr3GJLCCu7gsQcg3uIae5I0gtiXn4xYUwhZHrt2OKYcd15EBi0gkPJhEdifjNYYJf6guMTEF408cJ8Tx6I8iyTeeOv7OgtdSwM4ciif9K4HQCGsbqiIOKPsfsXRaxs/s200/hangover-cake_-MarionIon-ftr+(2).JPG" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350. Lightly grease 8" cake pan. To make the topping, put the butter in a small pan over med. heat. When butter is melted, add sugar and cook until you have a smooth sauce. Remove from heat and add rum. Taste the caramel and if you want a stronger flavor, add a little more rum. Pour the caramel into the base of the prepared pan and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In med. bowl, whisk flour, baking powder, ginger and salt together then set aside. Put the butter in a med. bowl and beat until light and fluffy, about 3 min. Add the sugar and beat together. Then add egg and vanilla, a little at a time, beating until fully combined.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add half the flour mixture, mixing until just combined. Mix in yogurt, then add the remainder of the flour, stirring until just combined.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peel and slice bananas into 1/2 inch slices and spread across the bottom of the prepared pan. Top with cake batter in an even layer. Bake for 25 - 30 min. Let the cake cook in the pan for 10 min. before inverting onto a wire rack. Best served warm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-7347356385792845382013-11-11T06:03:00.001-05:002014-04-04T11:43:33.308-04:00What's in YOUR Pantry?<span style="font-family: Arial, Helvetica, sans-serif;">Inspired by the Architect's Bag series in the <i>Life of an Architect </i>blog by Bob Borson, not only did I take a deeper look into my own bag, but into my pantry as well. When I think about it, the two are very similar in that they both contain what I need to do my job well- whether it's marketing construction services, or cooking a meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQzDtbjV9TMnL_28GOe3NB0PsXF4gGaFLNm9_rS1AQYptdviH9JvCDzWT58f9gLoTF9gafljAMudxhTuyMQPxkP-e5HUCJfW7hrTcdgaY2wAhDHCyKSF9Nki5nRR9tXx0y02J9lpb8Vo/s1600/Pantry+items.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQzDtbjV9TMnL_28GOe3NB0PsXF4gGaFLNm9_rS1AQYptdviH9JvCDzWT58f9gLoTF9gafljAMudxhTuyMQPxkP-e5HUCJfW7hrTcdgaY2wAhDHCyKSF9Nki5nRR9tXx0y02J9lpb8Vo/s200/Pantry+items.JPG" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Granted, my pantry is a little bigger than most, however the rule of thumb is the same: have enough ingredients to pull a meal together at a moment's notice- hence, </span><i style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"><b>Spaghetti alla Puttanesca</b></i><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"> (literally "spaghetti a la whore" in </span><a href="http://en.wikipedia.org/wiki/Italian_language" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Italian language">Italian</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">) which is a tangy</span><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"> </span><a href="http://en.wikipedia.org/wiki/Pasta" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Pasta">pasta</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"> dish invented in the mid-20th century by women who would put a simple pasta dish together for their gentleman callers. The ingredients are typical of </span><span style="color: black;"><a href="http://en.wikipedia.org/wiki/Italian_cuisine" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Italian cuisine">Southern Italian cuisine</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">: </span><a href="http://en.wikipedia.org/wiki/Tomato" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Tomato">tomatoes</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">, </span><a href="http://en.wikipedia.org/wiki/Olive_oil" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Olive oil">olive oil</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">, </span><a href="http://en.wikipedia.org/wiki/Olive" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Olive">olives</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">, </span><a href="http://en.wikipedia.org/wiki/Caper" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Caper">capers</a><span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"> and </span><a href="http://en.wikipedia.org/wiki/Garlic" style="background-color: white; background-image: none; font-family: sans-serif; line-height: 19.1875px; text-decoration: none;" title="Garlic">garlic</a><span style="font-family: Arial, Helvetica, sans-serif;">. </span></span><br />
<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">I like to organize the pantry according to items that are used together such as baking items, dried spices, condiments, canned items, cereals, etc. Why is it important to organize the pantry? It saves you money by identifying what you're using and not using, allows you to take stock of your cooking habits, and tells you what you should and should not buy in bulk. </span></span><span style="font-family: Arial, Helvetica, sans-serif;">Need help getting started? Real Simple magazine has provided a checklist which you can print out which includes the essential items you should have on hand in both your pantry and your refrigerator: </span><a href="http://www.realsimple.com/food-recipes/shopping-storing/food/pantry-staples-checklist-00000000000197/">http://www.realsimple.com/food-recipes/shopping-storing/food/pantry-staples-checklist-00000000000197/</a><br />
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<ul style="background-color: #fef9f1; border: 0px; color: #4f1f06; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px; list-style: none; margin: 10px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8m5oYOxOB5jC7j7I3BABZNB4SIJL5aURa5hqRS-aQj8tc7C39i6mRhK4MuhlQ6m1ahmVLUCTKN7uMj4TzfppDFWscoP1MwMi-7eLgKweBNEjquN4eO9vXGp01bI4L3MoplEmI807GrE/s1600/Puntanesca.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/AVvXsEiC8m5oYOxOB5jC7j7I3BABZNB4SIJL5aURa5hqRS-aQj8tc7C39i6mRhK4MuhlQ6m1ahmVLUCTKN7uMj4TzfppDFWscoP1MwMi-7eLgKweBNEjquN4eO9vXGp01bI4L3MoplEmI807GrE/s200/Puntanesca.jpg" width="200" /></a>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;"><b>Spaghetti alla Puttanesca</b></li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;"><br /></li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">2 Tbsp olive oil</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">1/2 cup minced onion</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">3 cloves garlic, chopped</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">3-4 canned anchovies, chopped</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">2 Tbsp tomato paste</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">1/2 teaspoon red pepper flakes</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">1 28-ounce can crushed tomatoes</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">2 teaspoons dried oregano</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">2 Tbsp small capers</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">3/4 cup pitted olives (black or green), roughly chopped</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">1/4 cup chopped fresh parsley</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">1 pound spaghetti</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">Salt</li>
<li class="ingredient" itemprop="ingredients" style="background-color: transparent; background-image: url(data:image/png; background-position: 0px 2px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-style: inherit; line-height: 1.4; margin: 3px 0px 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">Olive oil for drizzling</li>
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<img alt="pasta-puttanesca-1" height="140" src="http://www.simplyrecipes.com/wp-content/uploads/2013/02/pasta-puttanesca-1.jpg" style="border: 1px solid rgb(239, 231, 218); padding: 2px;" width="210" /> <img alt="pasta-puttanesca-4" class="alignnone size-full wp-image-11267" height="140" src="http://www.simplyrecipes.com/wp-content/uploads/2013/02/pasta-puttanesca-4.jpg" style="background-color: transparent; border: 1px solid rgb(239, 231, 218); padding: 2px;" width="210" /></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</strong> Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, sauté the onions until they're soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</strong> Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</strong> Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</strong> Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-21935662895034916222013-10-05T14:56:00.000-04:002014-04-04T11:38:31.228-04:00You've Asked, We've Answered: Our Take on Pairing Wine with Food<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIK5yuuYQ38HzNCMzN0QWlWngymHdMsKrWoatEyafxU2oYl3yslaVUOWrX08mBu-BvWeTTcADHoBjncombVnW6yoBHgHstJ8mKEphyphenhyphenQo4-pfNdoyjqusUVLYK_IZI1b2Q0tP41dG6vcs/s1600/charles+and+me.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIK5yuuYQ38HzNCMzN0QWlWngymHdMsKrWoatEyafxU2oYl3yslaVUOWrX08mBu-BvWeTTcADHoBjncombVnW6yoBHgHstJ8mKEphyphenhyphenQo4-pfNdoyjqusUVLYK_IZI1b2Q0tP41dG6vcs/s320/charles+and+me.jpg" width="320" /></a></div>
I have known Charles Bissell for over 20 years and I truly respect him for his expertise, friendship and his love of great food and wine. As he writes in his intro to the joint blog post on the same subject, we absolutely love sharing ideas about food and wine. It's true, most of our activities together revolve around gathering of friends eating fabulous food and incredibly good wine. We both agree that there is nothing much better in the world! We've teamed up once again, to provide our insights to some of our readers' food and wine pairing questions. Certainly, if you have any questions at all on this subject, please ask us! Be sure to visit Charles' Blog, <b>http://<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">www.charlesfinewine.com/wordpress/</span> </b> for more great information on wine. P.S. We're paired up in our support of the CT Muscular Distrophy Association on October 24th at the Hartford Club by providing a prepared meal and wine at the Silent Auction winner's home. Who knows? Maybe you could be the lucky winner!</div>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">What sorts of strategies do you use in pairing wine with a meal? (Asked by James Liska)</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: The first this I do is look at the menu, no matter how large or small it is. Right then I have an idea of how many wines should be offered. The host’s personal taste is most important, but it also needs to conform to the foods offered. Usually for 2 courses, I recommend 1 white and 1 red. (I usually don’t recommend a dessert wine unless the host requests it.) For 3 courses, 3 different wines, and for 4 courses, usually 3 different wines. Unless it is a very long evening, most folks are tired after 3 different wines. Remember, 4-6oz. glasses equals a full bottle. When I recommend 2 or more wines for a menu, I always order the wines in degrees of lighter flavored to fuller flavored. If the menu requires a lighter wine to be served after a fuller one, I’ll ask the host to swap the order of courses. The reason for this is that the first wine jump-starts the palate and sets the tone for the evening. When the next wine is offered your palate is already used to the previous one, and you want to stimulate the palate up a notch. Thus, the fuller flavored wine. If this was done in reverse, then the following wine would taste watery and light…even a really good quality wine.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: First, I start with the main course, whether it is meat, chicken or fish (I tend to take the more traditional approach), then take into consideration the time of year (season), which would dictate how light or heavy the varietal should be. Finally, the palate of who will be enjoying the meal, i.e., are they exotic? adventurous? mainstream?, etc. This will provide a pretty good idea of where to begin. For tracking purposes, although somewhat obsessive, you might want to create a historical database or matrix that includes the type of food served, the type of wine, tasting notes, etc.</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">How do you work your magic? What sorts of factors do you take into account when decided what wine would best go with a meal? (Asked by James Liska)</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: As I love to cook, I like to dissect all the courses offered in the menu. I look at the main protein(s) offered, what herbs and spicing that will be used, and the method of cooking. Of course, also all the side dishes too. In some cases there may be a specific herb, spice, or accent used in the preparation of the menu and that will alter my wine selection for that dish. When I give wine class I always tell the folks that as the host of the evening, they will know at least 50% of the food/wine offerings. They will either make up a menu and then fill in the blanks with the wine, OR, they will know what wines they want to serve, and fill in the blanks with the food. Sooo…by knowing this, one always wants to never have the food overpower the wine, and the wine never overpower the food. With what is available in the wine world today, at all price ranges, it is incredible the selection. You may have a chicken dish (so of course we think of white wine), but if the herbs and spicing are fuller flavored, then you may want to go with a lighter red such as a Pinot Noir. For delicate white fish, one normally wouldn’t overpower it with too much seasoning because that would kill the delicate fish flavor…thus a delicate white wine would be in order that would also not overpower the fish. Grilled BBQ Ribs with a spicy sauce needs a hearty spicy red (such as a Syrah) to stand up to all the full flavors. Also certain foods are known to affect wine in adverse ways. An oily fish, such as salmon, bluefish, or mackerel, will make Chardonnay have a “steely metallic” flavor. Artichokes make most all wines show a sweetness. Asparagus is just too funky to marry well, but because it is so delicious most times we look the other way. For Southwestern spicy, chili based foods, forget wine…have a beer instead.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: In addition to the answer to the previous question, the best bet is to find out where your ‘wine passion’ lies. As a true Pino-Phile, I tend to lead toward Pinot Noir (extra points if it’s from Anderson Valley, Sonoma or Napa Valley). Others may lean toward Cabernet, Bordeaux or (ahem!) Merlot. [Just had a flashback to the one scene in the movie Sideways] Once you know where your passion lies, the rest is relatively simple. Like I typically describe Charles attentiveness to his clientele: “He finds out what you really like and picks out the best option(s) for you- similar to how your hairdresser knows what hairstyles look best on you!”</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">How simple/complex is it to learn intelligently about food/wine pairings?</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: If you make the effort to actually think about food/wine pairings, I would assume that you are someone who “lives to eat” vs. “eats to live”. That’s a good thing. You think about flavors, you like to cook. You like to shop for food and wine. The process is quite simple. Most likely, you already know what foods you like, but wine can be confusing. This is where your local wine merchant comes into play. I tell customers that I know nothing about diamonds, but when I want to buy one, I go to a reputable jeweler and learn from him/her, and make an educated decision. The same is for wine. A good wine merchant can be a wealth of knowledge. Bleed them for information. After every visit, you will have more information than when you first came in. Soon you will feel comfortable making an educated decision on your own. Stay away from wine snobs!!! There is no place in the wine world for them. If the merchant is a snob, don’t walk…run away…leave skid marks on the ground.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: It’s relatively easy when you know what types of wine you prefer (and don’t), and what types of food you like to enjoy. Also, most modern day cookbooks (and cooking shows, for that matter) will tip you off as to which wine is best to serve with a specific dish, which makes pairing really very easy. You can also ask Charles for advice. I have been in his shop numerous times when someone would stop by to bring a hostess gift and ask Charles which wine would go best with a certain dish that was being served.</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Food and wine pairings around the world.</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: Look at the food of the region in the world that you are going to prepare. Ask yourself, what do the locals drink? As Marcia says below, if it’s a Tuscan dish, serve Chianti, Sangiovese, or the like. Look at Southwestern France, the land of Cassoulet, and the monstrous reds they enjoy. Look at The French/Italian Riviera, with all it’s seafood, veggies, olive oils, herbs…and what do they drink? Dry rosé, lighter reds, crisp whites. In Northern Italy, game meats, truffles, mushrooms, hearty vegetables, richer sauces…and what do they drink? Barolo, Barbaresco, Nebbiolo, earthy, leathery, rich reds. Japanese food, which is elegant, refined, and pure…beer or sake. It’s very easy to go on-line and search what wines are served in very particular regions of the world. Then go to your trusty wine merchant and find something in the style and price range you like.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: When preparing or ordering ethnic food, the best way to enjoy the experience is to have wine that would typically found in that particular region. Pair Italian food with a good Chianti, Sangiovese or table wine; French food with a Bordeaux, Burgundy, or Rhone; Spanish food with a Tempranillo or Albariño; and so on.</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Talk to me about wine and chocolate.</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: I adore Julia Child and her amazing recipes, but this is once where I will disagree with her. She has said that red wine and chocolate are a fabulous pairing. Here’s where I disagree. Most all red wines have a “fruit” component, and an “acid” component. The fruit is the ripeness of grapes that you taste, and the acid is usually a tannic acid. If you don’t know what tannic acid is, you do if you have ever had a very strong cup of tea, or have ever bitten into a grape seed. It’s that drying feeling left in your mouth. So, when you match chocolate, that has a sweetness with red wine, that sweetness cancels (on the palate) the ripeness of the red wine, and all you have left is tannic acid…which can be quite bitter. If you are a fan of chocolate and red wine (as many are), buy the darkest chocolate with the highest cacao percentage you can. 55%-70% is good.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: My best pick would be champagne, but that’s the romantic in me. However, I adore dark chocolate paired with a deep, dark wine with fruit undertones. Milk chocolate does not work because it is too sweet and overpowers the nuances of the wine. For me, the bigger and bolder the wine and the chocolate, the better. Some brandies, congnacs and cordials work too, but too much sweetness tends to cancel out each other. P.S. try Espresso vodka if you are not a wine fan!</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">How wine and seafood can sometimes be tricky.</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: As I mentioned above, certain oily fish don’t go well with Chardonnay, but can go beautifully with a Sauvignon Blanc, Albariño, Gavi, Pinot Grigio, etc… Swordfish is meaty enough so that when it is grilled, it can handle a decently full bodied red, like a Zinfandel…(the red, not the pink stuff). As Marcia writes below, the more delicate the flavor, the lighter the wine, the richer the flavor, the richer the wine.</blockquote>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: My rule of thumb is, the lighter the seafood, the lighter the wine, like Sauvignon Blanc, Pinot Grigio or Sancerre, and the heavier the seafood, the more heavy the wine should be to accompany it, like a California Chardonnay or Pouilly-Fuisse. Oysters, Clams, halibut, cod and tilapia are lighter, while calamari, salmon and swordfish tend to be on the heavier side. Shrimp and lobster on the other hand, could swing both ways in my book.</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">What foods are simply not wine-friendly?</b></div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Charles Writes</span>: Southwestern chili based foods, spicy Indian, Vietnamese, Thai, Mexican. The locals would drink beer, so should you. I agree with Marcia about breakfast foods. On the other hand, I love “breakfast for dinner”, and a nice Macon-Villages (crisp Chardonnay), or Touraine Sauvignon Blanc, or even a dry crisp rosé would work beautifully with a cheesy omelet or Eggs Benedict……Oh and don’t forget the bacon.<br />
<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Marcia Writes</span>: Hotdogs, wings, nachos and other similar snack type foods are best paired with your beer of choice. Breakfast foods are best paired with mimosas for Bloody Mary’s, depending on your preference.</blockquote>
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<b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Really Good “Wine” movies to enjoy:</b></div>
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Bottle Shock (Alan Rickman, Bill Pullman, Chris Pine)</div>
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A Good Year (Russell Crowe, Albert Finney, Marion Cotillard)</div>
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Somm (For wine geeks only.) Follows 4 men who study for, and take the Master Sommelier exam. One of the toughest in the world.</div>
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Mondovino (documentary)</div>
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(Personally did not care for “Sideways”)</div>
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Kings of Pastry (For you food heads)</div>
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<a href="http://www.charlesfinewine.com/wordpress/wp-content/uploads/2013/09/71FMZsUtT2L._SL1500_.jpg" style="border: 0px; color: #21759b; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><img alt="71FMZsUtT2L._SL1500_" class="alignnone size-medium wp-image-98" height="300" src="http://www.charlesfinewine.com/wordpress/wp-content/uploads/2013/09/71FMZsUtT2L._SL1500_-234x300.jpg" style="border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-top-left-radius: 3px; border-top-right-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.2) 0px 1px 4px; height: auto; margin: 0px; max-width: 100%; padding: 0px; vertical-align: baseline;" width="234" /></a></div>
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Other Notes:</div>
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Don’t be afraid to cook with wine and beer- they add that extra something in spaghetti and bolognese sauce, braised meats, chicken, baked fish and chili as well as other sauces and salad dressings. Many cultures do this and there is a reason they do…because it works. France would not be what it is today without Boeuf Bourguignon and Coq au Vin. Nor would most any other country without fermented beverages in their cuisine.</div>
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Experiment and try new wines, particularly when recommended with various foods- you just might be pleasantly surprised. Visit local wineries and don’t be afraid to try something new.</div>
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Drinking wine with a salad dressed in a vinegar-based dressing isn’t the best choice because the vinegar clashes with the wine and tends to overpower it. Make your own vinaigrette and use lemon juice instead of vinegar. Then it would be wine-friendly.</div>
Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-28754700648723125012013-08-24T07:35:00.000-04:002014-04-04T11:50:00.224-04:00Salad Days of Summer<div class="separator" style="clear: both; text-align: center;">
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Lighter and fresher than any other time of year, there is a plethora of fresh fruits and vegetables to choose from right now. Our garden is overflowing with nature’s bounty! For me, a typical summer lunch or dinner consists of marinated and grilled fish, chicken or beef atop a fresh garden salad. Most of us try to eat healthier in the summer, and what better way than this? I like to change it up a bit each time by adding various flavors and textures. Not a salad person? Neither was Mr. Meat & Potatoes. It took awhile for him to buy in to the concept, but once he got hooked on what he previously called rabbit food, started requesting a ‘Marcia Salad’ at least twice a week! When fall arrives though, you can bet that he will surely be craving pot roast and braised short ribs.</div>
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Gourmet salads are easy and all about being creative and pairing complimentary flavors. It’s really that simple. Start with grilled meat, chicken or fish and your choice of salad greens. For example, use mixed baby greens, spinach or bibb lettuce with fish, and romaine, frisee or kale with chicken or beef. Then it’s just a matter of being creative with the other ingredients and the dressing. It’s also a great way to use up leftovers in the fridge- who knows? You just might come up with a winning combination. Added bonus: it’s a healthy alternative to hot dogs and hamburgers on the grill. (Although, a hamburger salad sounds pretty good!) You can easily transport these salads too- just keep all ingredients in separate containers for traveling and assemble when you arrive at your destination.</div>
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Enjoy a gourmet salad with a chilled bottle of wine outside on the deck on one of these warm nights before summer is over. You’ll be amazed at what you can create and so glad that you did. If you are at a loss as to where to begin, I have a few suggestions:</div>
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<u>Salmon</u></div>
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Julienne carrots</div>
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Edamame</div>
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Cucumber</div>
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Bean sprouts</div>
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Packaged Wonton Strips</div>
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Sesame seeds</div>
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Sesame Ginger dressing</div>
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<u>Chicken</u></div>
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Red and or green pepper</div>
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Fresh corn kernels</div>
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Red onion</div>
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Avocado</div>
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Black beans</div>
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Packaged Tortilla Strips</div>
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Salsa Ranch Dressing</div>
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<u>Shrimp (optional)</u></div>
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Watermelon</div>
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Arugula</div>
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Goat Cheese</div>
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Blueberries</div>
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Pine nuts</div>
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Red wine vinegar dressing</div>
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<u>Beef</u></div>
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Tomatoes</div>
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Roasted potatoes</div>
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Red onion</div>
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Cucumber</div>
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Blue Cheese</div>
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Croutons</div>
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Blue cheese vinaigrette</div>
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<u>Pork</u></div>
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Sliced peaches – try grilling them!</div>
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Candied walnuts</div>
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Dried cherries</div>
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Goat cheese</div>
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Cornbread croutons</div>
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Peach Chipotle Dressing: 2 T peach preserves mixed with 1 T chipotle sauce and whisk in enough cider vinegar to reach desired consistency. Season with salt and pepper</div>
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-19466321548024144202013-08-03T10:08:00.000-04:002014-04-04T11:50:00.217-04:00No Time to Cook? Let the Crock Pot Do it for You!<span style="font-family: Arial, Helvetica, sans-serif;">Having spent most of the month of July healing from oral surgery, I had the perfect excuse to slack off when it came to preparing meals. Soups, smoothies and milkshakes became by best friends, and Jenna McCarthy, who not only provided me with reassurance that all would be fine in the end, but a very funny and entertaining book to read while I was recovering. I could relate to everything she wrote about in<b><i> If It Was Easy, They'd Call the Whole Damn Thing a Honeymoon </i></b></span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.jennamccarthy.com/books.php">http://www.jennamccarthy.com/books.php</a> </span><span style="font-family: Arial, Helvetica, sans-serif;">(because it was all true) so much so, that I found myself laughing out loud. (oh, and yeah, that would be me, in the vintage apron and heels ;) Thank you, Jenna, for the advice and the bedside company. Now it's my turn to help you.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7G1aqzGndp7zveDZE7eCW-I8KKTs0KEqJ3ln6QXtHUZIIbdoCDjhDeQ7m0On7Viwa2qBSKFhBvALxBLJAL4MjbP3qXM3EKrNHbguPfW4Aod5K04wMar7H5bnEwJRB85pSzY_WZfxReJY/s1600/Jenna%2527s+book.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/AVvXsEg7G1aqzGndp7zveDZE7eCW-I8KKTs0KEqJ3ln6QXtHUZIIbdoCDjhDeQ7m0On7Viwa2qBSKFhBvALxBLJAL4MjbP3qXM3EKrNHbguPfW4Aod5K04wMar7H5bnEwJRB85pSzY_WZfxReJY/s200/Jenna%2527s+book.jpg" width="172" /></a><span style="font-family: Arial, Helvetica, sans-serif;">You're right, there is at least one woman out there who wakes up each day, eager to show her family how much she cares for them through a new and innovative display of culinary wizardry- Yes, it's ME! Think back to the time before kids, when you loved to cook for friends and spend hours scanning cookbooks for ideas (like I do) for inspiration- it was a fun an creative outlet for you, right??.... Well, I'm telling you it's time to ditch Taco Tuesday, my friend!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Big nod to Denise Egan, a colleague of mine, who told me about her 'go to' meal which is just the thing you need, with all you have going on between your family and busy life. I guarantee that this crock pot chicken is the absolute best that you will ever taste! Of all the recipes I've posted in this blog, it's hands down the EASIEST! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Rosemary Lemon Chicken</td></tr>
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All you have to do is<b> start with a whole chicken that has been washed and dried. Rub the outside with olive oil, season with salt and pepper and whatever herbs and spices you prefer (she uses Italian seasonings) and cook it in the crock pot on low all day.</b> When you come home in the evening, you will have moist and flavorful chicken that even makes its own gravy. Yes, it really IS that simple. I made it the other night with freshly chopped rosemary and lemon and served it with fresh roasted potatoes and string beans from the garden and it was FANTASTIC! Added benefit: use leftovers to make the Tarragon Chicken or Tai Chicken salad I wrote about in my June 2013 post. Want to be a little more adventurous? Try these variations:</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Balsamic Chicken</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Balsamic Chicken</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. dried basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 t. dried, minced onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle seasoned chicken with 1/2 c. balsamic vinegar before cooking.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Kick it up by serving over couscous with crushed peanuts and green peas.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Tandori Chicken</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. ground coriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. tumeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. cayenne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. garam masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T. minced ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves minced garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T. lemon juice</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Kick it up by serving with herb roasted potatoes and sauteed Swiss chard with garlic and olive oil. </i></span>Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com0tag:blogger.com,1999:blog-1570332703864311622.post-85830194834480483772013-07-07T11:26:00.000-04:002014-04-04T11:43:33.311-04:00Things That Cooking has Taught Me About Life<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjxjeGf-fobklj81q8roxXgjKktdzn1ERUWelvulcM8PpN4qlBIHDV_bwYF0VfvKbevJRQbsTKQcNuOdA93VpBMaxIZS2pG6Url5t521FjJzZEOX6zcZz6G4B94MoRUu2tHdvFiX7BjM/s1600/kneading+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjxjeGf-fobklj81q8roxXgjKktdzn1ERUWelvulcM8PpN4qlBIHDV_bwYF0VfvKbevJRQbsTKQcNuOdA93VpBMaxIZS2pG6Url5t521FjJzZEOX6zcZz6G4B94MoRUu2tHdvFiX7BjM/s200/kneading+dough.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Over the many years of trial, tribulation and cooking, I have found strength, insight and comfort in something as simple as preparing a meal of my grandmother's meatloaf for a cherished friend, baking a pie for a neighbor, or giving advice and recipes to you through this blog. I consider myself very lucky that I have grown more awakened to the art of communicating through food.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Call me 'old school', but I'd much rather spend time kneading dough for my Italian Easter breads with my friend Beth or making neat bundles of Chicken Kiev with my mother than entering into a thoughtless trance with the Green Giant or Duncan Hines. Not to knock those of you who aren't as enthused- in fact, I wonder how much easier my life would be if I weren't so... Actually, I think I could show each of those two guys a thing or two in the kitchen ;) The fact of the matter is that cooking is a constant in our lives and if we take the time to look a little more closely, there are some lessons to be learned.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Small Gestures Make a Big Difference</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Working in the design and construction industry, most of us survive on coffee and whatever happens to be in the break room. I cannot help but to share the [food] wealth with my coworkers who are always grateful- whether its cake or leftovers from a recent party, a simple gesture makes a world of difference in a sometimes chaotic and stressful day.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQMhoIJq1arROwtwrsH8ykaod-a92Cyad1XX4yqIBS0JpisatO-vXNhyrdbJAmK0On4o3oONTOwfDEcMku33PGaAp61jV8LoZArhoZ5I-L3XXfxUbk-7VHWTaO1h4J4Fva3SGGHLIr3k/s1600/herb+garden.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/AVvXsEjBQMhoIJq1arROwtwrsH8ykaod-a92Cyad1XX4yqIBS0JpisatO-vXNhyrdbJAmK0On4o3oONTOwfDEcMku33PGaAp61jV8LoZArhoZ5I-L3XXfxUbk-7VHWTaO1h4J4Fva3SGGHLIr3k/s200/herb+garden.jpg" width="171" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cheap Thrills Are Closer Than You Think</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">My husband and I are avid gardeners and truly enjoy reaping the benefits from our vegetable and herb gardens. Nothing compares to that first picked, ripe tomato, the flush of new Swiss Chard or the bursting bunch of fresh basil. In addition to the benefits of playing in the dirt, we reap the rewards of a carefully tended garden. For us, it's the little things that make us truly happy, and there is nothing more satisfying than preparing a meal from a basket full of fresh picked herbs and vegetables.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sometimes It's Best to Just Take a Break</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As one who often goes on a marathon to complete whatever it takes to get a task done- whether it's preparing a gourmet meal or writing a detailed proposal, I've come to realize that productivity rates lower in proportion to the length of time contributed to the task. You are not as astute and mistakes get made. We've all been there- too tired to get anything right, we end up spinning our wheels and eventually give up. Stop, take a break, relax and go back to the task with renewed enthusiasm. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Embrace the Art of Improvision</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ok, how many times have you started a task and realized that you didn't have everything you needed? (To many times to count for me!) Depending on the situation, there is always a way to improvise without compromising the outcome. We've all been in those situations, whether it was cooking or otherwise. Wrong size pan? Use two smaller ones. Not the right ingredient? Find something comparable. Wrong ingredient? Use what you've got- you just might create something new and different. Applying this to your everyday life? Always be able to come up with a Plan B!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyE7a6oad3di4YFaEgjaW6IApNR-zSW61J-wdBivrnzV15Ljnk5Ec50_0GE5QcRpscP1NjBihePiWV3OAZrwvnHI9ye_g_ge5JLKB0jU7jh6VQRnIClTXhjvWKgAhyZletq6ZfNZNh0E/s1600/Italian+dinner.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/AVvXsEiYyE7a6oad3di4YFaEgjaW6IApNR-zSW61J-wdBivrnzV15Ljnk5Ec50_0GE5QcRpscP1NjBihePiWV3OAZrwvnHI9ye_g_ge5JLKB0jU7jh6VQRnIClTXhjvWKgAhyZletq6ZfNZNh0E/s200/Italian+dinner.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Get Back to Your Roots</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It never really occurred to me until recently that there's a lot of comfort in rituals. Probably so much so, that I've started bringing back the ritual of the Italian Sunday dinner. For you, it might be a particular holiday or event- but whenever you think about it, memories come flooding back. Food will do that each and every time. Have you ever been somewhere and smelled or tasted something that brought you back to your grandmother's kitchen? Next time you feel nostalgic, prepare one of those cherished family dishes or host the next holiday meal and bring back some of those lost rituals.</span><br />
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Marcia Kellogghttp://www.blogger.com/profile/09069555967592667004noreply@blogger.com1