tag:blogger.com,1999:blog-36032569075441140452024-02-19T07:52:12.021-08:00Caress Family Favorite RecipesThe rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-3603256907544114045.post-8679439753095361902013-11-24T18:39:00.001-08:002013-11-24T18:40:17.448-08:00Karen's BreadOMG Becky look at her butt. Toochi, toochi. Do you know where she got that butt? From eating this bread.<br />
<br />
4 cups of hot-warm water<br />
1/2 cup oil<br />
1/2 cup honey<br />
5 1/2 tsp salt<br />
1/2 cup white<br />
1/2 cup gluton flour<br />
3 cups whole wheat flour<br />
8 tsp fast acting yeast<br />
3 cups whole wheat flour (fresh grind)<br />
<br />
knead for 10 min. Rest for 10 minutes. Form into 3 loaves. rise until it fills the pan. Cook 30 minutes 300 degrees.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-66846299100943394162012-07-12T05:50:00.000-07:002012-07-12T09:04:44.025-07:00Blueberry-Raspberry MuffinsWhat is the difference between a muffin and a cupcake? The answer is that muffins are ugly cupcakes. That is true for most muffins. Sure they might have fruit or other interesting things, but the cakey part is about the same a a cake. This muffins is different. Because of the addition of oatmeal, it has a completely different texture. Yes, it is yummy. But this has a texture to it that makes you think you are eating a breakfast item and not just a cupcake without frosting.<br />
<br />
This recipe works with all types of fruit. Some combos I have tried are<br />
peaches and mangos<br />
cranberries with chocolate chips and walnuts<br />
apple chunks and cinnamon<br />
just blueberries<br />
<br />
Just make sure that whatever you add is dry (not sitting in juice) and adds up to a total of two cups. Fine, I'll admit that I usually add an extra half cup 'cause I like an obscene amount of fruit in my muffins. Okay, it might be three cups. <br />
<br />
They freeze well and can sit out on the counter all day and will not dry out.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPAVbUGF4s3BiRy847LDgJQ-ERvS0Q_hBF4SVRdhFFdeHHOrzvrbUfIQV-QOQ1tdPAMM_LiWKuwj7U0jUYsvJtvHx3DiXybDg9r6yZtbMdkkxAZR70aZrvNnMm3w_YoeGCIiidYRpu30/s1600-h/blue+rasp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5245305080593008850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPAVbUGF4s3BiRy847LDgJQ-ERvS0Q_hBF4SVRdhFFdeHHOrzvrbUfIQV-QOQ1tdPAMM_LiWKuwj7U0jUYsvJtvHx3DiXybDg9r6yZtbMdkkxAZR70aZrvNnMm3w_YoeGCIiidYRpu30/s320/blue+rasp.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
2 cups flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
4 large eggs<br />
1 16oz container sour cream<br />
10 Tbsp butter<br />
2 cups brown sugar, packed<br />
2 cups rolled oats<br />
1 cup fresh or frozen (not thawed) raspberries<br />
1 cup fresh or frozen (not thawed) blueberries<br />
2Tbsp sugar (for sprinkling on top)<br />
<br />
Preheat oven to 375 degrees. Line 24 muffins tins with liners (liners are not an option) Combine flour, b. soda, salt, and b. powder in a small bowl and set aside.<br />
<br />
Beat the eggs with sour cream in a large bowl until thoroughly combined. In a medium saucepan, over medium heat, melt together the butter and brown sugar until dissolved. Cool slightly then beat into egg mixture. Stir in the oats. Fold in the flour mixture. Very gently fold in the berries.<br />
<br />
Fill muffin cups 2/3 full. Drop a generous pinch of sugar on top. Bake for 25-28 minutes or until edges are brown and tops are firm. Cool on wire rack five minutes then remove muffins from tin and finish cooling them.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-65243963660937557002012-06-11T20:39:00.000-07:002012-06-11T09:28:40.877-07:00Fruit Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrd-o1DlwQoT9_aP3-5BzmGuM8sb-H6lHe4SembG6UdIk0hQYWGD5OQLaeassst-GOiMBVLyxu3VlNtKIUFAOeOu0aqleZZ2Zb6k-iH5l9PPMuoaJreiWnJHh1Cd2xr4kJdqH12vsoCk/s1600-h/Fruit_Pizza.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5333305419944995986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrd-o1DlwQoT9_aP3-5BzmGuM8sb-H6lHe4SembG6UdIk0hQYWGD5OQLaeassst-GOiMBVLyxu3VlNtKIUFAOeOu0aqleZZ2Zb6k-iH5l9PPMuoaJreiWnJHh1Cd2xr4kJdqH12vsoCk/s320/Fruit_Pizza.JPG" style="display: block; height: 309px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Just in case you don't like suspense, this is not really a pizza. It is shaped like one and you cut it like one. After that, it is on it's own.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZv7CTM8nfTwTCwz2NAfuCujgm-26IjVFlqiOjF8N_iH-3ARf3YvenbHjq1gdM_GrQ9Gj0ZqL9ns1NrPeF3CX8PFgvW6CNNCMKTevtTZxqzzj6dE7LODYIkkhrSFvbNGwbIWkwyBX4fo/s1600-h/P4300005.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5333305602487185298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZv7CTM8nfTwTCwz2NAfuCujgm-26IjVFlqiOjF8N_iH-3ARf3YvenbHjq1gdM_GrQ9Gj0ZqL9ns1NrPeF3CX8PFgvW6CNNCMKTevtTZxqzzj6dE7LODYIkkhrSFvbNGwbIWkwyBX4fo/s320/P4300005.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I know everyone has a recipe for this. I am sure I am not sharing anything ingenious or original. I do use a combo that may not be the most common. I like it because it does have a light texture and a light lemony flavor. And then there is the fruit. Fruit is the best dessert - do not gasp you chocolate lovers, I just mean that since fruit is good for you AND is light and refreshing, it is truly a great ending to a meal. This is beautiful to look at and yummy to eat AND fun to make. Let your creativity run wild.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPrldP80WYc0gv6slkiaOlIIPpUEa0NBwhgd7ObzFVp_GqcFF2HnPGwP2sPJexXLSR6ZosVMIPh6w4MedLthozdJwNWKdoS9oP3hwOGc7Pi4x1w18TRX-Berdj05BjfiZ9Pd15ZBLrX4/s1600-h/94149070.DqMIWBA5.IMG_5865FruitPizza2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5333305273124117666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPrldP80WYc0gv6slkiaOlIIPpUEa0NBwhgd7ObzFVp_GqcFF2HnPGwP2sPJexXLSR6ZosVMIPh6w4MedLthozdJwNWKdoS9oP3hwOGc7Pi4x1w18TRX-Berdj05BjfiZ9Pd15ZBLrX4/s320/94149070.DqMIWBA5.IMG_5865FruitPizza2.jpg" style="cursor: pointer; display: block; height: 255px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Do not make it too far in advance or the crust will get soggy and the fruit will get old. I like to make the crust earlier in the day and mix the filling ahead and keep it in the fridge. For the fruit, I prep it and then lay it out on paper towels to dry and absorb any extra moisture. That way when you put in on the filling, it does not turn goopy.<br />
<br />
For the filling:<br />
8 oz package of cream cheese, softened<br />
1/2 cup orange marmalade<br />
<br />
Cream together and refrigerate until ready to use.<br />
<br />
For the crust:<br />
use any sugar cookie recipe or mix or refrigerated dough. Pillsbury is just fine. On a Parchment sheet, Trace the size of your pan on the wrong side. Flatten your dough and place another parchment sheet over it and roll out the dough to cover the circle, making sure that the dough is rolled out evenly. Peel the parchment off, place your pan on top, flip and peel off the other sheet. This helps achieve a even and flat surface. (If you simply press it in, it could be rather lopsided.) Bake according to the recipe, but allow it to over baked a little. You do not want a slightly under baked crust because it will get too soggy. It would be better to start out a little crunchy, even though this goes against every sacred sugar cookie rule. Let cool completely.<br />
<br />
Fruit:<br />
Wash fruit and slice, if needed. You can use any type, as long as it is fresh. Canned fruit may be used if drained and dry. Do not use frozen fruit. Melon does not work well either, because of its high water composition. Some of my favorites are kiwi, any berries, tangerines or Mandarin oranges, pineapple, grapes, mango, and starfruit. Bananas and apples need to be bathed in lemon juice or they will brown (they do not add much color, but they are yummy.)<br />
<br />
When ready to assemble, spread the cookie crust with the cream cheese mixture evenly, allowing a very small outside rim or cookie. Beginning in the middle, lay your fruit on top in whatever design you want. Serve right away. Cut with a pizza cutter. Store leftovers in the fridge.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-83385288585700451992011-06-26T21:23:00.000-07:002011-06-27T08:51:08.438-07:00Fresh Nectarine CupcakesMcKayla was thumbing through an issue of Martha Stewart Living. Oo-ing and Ah-ing at everything. (What is it about that magazine? Every month Martha convinces me that I can be Martha, too.) She decided that the cupcakes on the last page were a must-make. Coincidentally, I had been seduced by a particularly fragrant bag of nectarines at the grocery store earlier that day. Coincidence? Fate? Karma? Luck? Who knows. But one thing I do know, these are amazing!<br /><br /><img style="WIDTH: 458px; HEIGHT: 611px" class="spotlight" alt="" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/269482_2011365458213_1666054360_1899500_5920239_n.jpg" /><br />So here is the recipe, with the adjustments I made ... (always making some adjustment ...)<br /><br />Boil water in a pot. While heating up, set up a water bath. (Water bath: bowl full of ice cubes and water that will immediately stop the cooking process.)You are going to be peeling off the skin of the nectarines. When the water is boiling rapidly, gently submerge 4 clean, ripe nectarines. I like to stir them. After a minute, take out one and submerge in the water bath. Test to see if the skin comes off easily. If it does, take them all out and submerge in the water bath. If not return to the pot and continue cooking for about 15 seconds before you test again. Repeat until skin comes off easily, but the fruit should not be cooked. Congratulations! You have just learned how to BLANCH.<br /><br />Peel, slice, remove pit and chop up the fruit in small chunks. Not itty-bitty so it is just mush, but so you can still see nice chunks. Set aside.<br /><br />Let's make some cupcake batter!<br /><br />1 1/2 cubes softened butter (12 tbsp or 3/4 of a cup)<br />1 1/2 cups sugar<br /><br />Mix until fluffy. Add the following:<br /><br />2/3 cup milk (Martha said whole, but I used 1% and felt just fine with it.)<br />2 tsp vanilla<br />4 eggs<br /><br />Sift together the dry and then add to the wet:<br /><br />2 1/2 cups flour<br />1 tsp baking powder<br />1/2 tsp salt<br /><br />Mix until everything is smooth and fluffy.<br /><br />Preheat the oven to 350 degrees and insert two dozen paper cups in muffin tins. Fill each cup with 1 heaping-tbsp of batter. Then fill with 1 heaping-tbsp of nectarines. Top with 1 heaping-Tbsp of batter. Bake for 25 minutes. The tops should be golden brown. Let cool. Remove from tin.<br /><br />Let's make some topping:<br /><br />1 1/2 cups cold whipping cream<br />1/2 cups sour cream<br />1/2 cup powdered sugar<br />1 tsp vanilla<br />2 tsp powdered milk (this stabilizes the whipped cream)<br /><br />Beat together on high speed until it looks like whipped cream should look. Dollop on cupcakes right before you eat. Add a slice of nectarine to make it look super pretty!<br /><br />Makes 2 dozen.<br />El yumm-o!The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com2tag:blogger.com,1999:blog-3603256907544114045.post-20766409840433038042011-01-22T08:49:00.000-08:002011-01-22T12:45:32.188-08:00German PancakesGerman Pancakes are one of those foods that while you are eating it, you know you shouldn't. The first time I had them, one of my BYU roommates had made one. When they came out of the oven she sprinkled it with a generous layer of powdered sugar and then squeezed a lemon over it. Heaven! I could not believe I had lived so long and never eaten it before.<br /><p><br /><a id="myphotolink" href="http://www.blogger.com/photo.php?pid=1490813&id=1666054360"><img id="myphoto" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs250.snc6/179862_1673488331496_1666054360_1506251_1690395_n.jpg" width="720" height="540" /></a> </p><p>A few years later, I ran across a recipe in a cookbook, made it and passed my love onto my young family. McKayla, who is not a big fan of pancakes/waffles/french toast fell madly in love. It became her favorite breakfast food of all time. It is regularly served as her "birthday breakfast" and usually gets one or two additional appearances for a holiday or general conference breakfast. But it remains special. Not just an everyday or any day treat.<br /><br />By the way, I was fine with my recipe. I had ordered it in a couple of restaurants through the years and found that it was always good, mostly the same. Consistently good. Sometimes served with apples, or syrup, or lemon juice. But the pancake itself was pretty much the same.</p>Switching themes for a moment. My friend Sheila is the most positive, gracious person out there. Having had her difficulties, she is not only a survivor, but one with a smile on her face. She does not dwell on the negatives, but looks for the opportunities in the future. I love and admire so much about her. She would have been great on the pioneer trail. But I digress, this is a recipe blog and I am not going to cook Sheila. I bring this up because during one of those incredibly generous moments, she made this for us. We were staying with her while the girls were attending a BYU sports camp. I though it was enough for us to stay in her beautiful home, but no. She also made us breakfast every morning and dinner every night. I mean come on, 5-star all the way. I could do a whole post on how wonderful that week was. I think I did (<a href="http://rlmmmmcaress.blogspot.com/2008/06/byu-swim-camp-trip-day-3-4.html">right here</a> and then continuing through several more posts) There I go digressing again.<br /><br />Bottom line: Sheila made us German Pancakes one morning and they were so much better than other I had ever had. I needed that recipe. Here it is:<br /><br />Take a cube of butter and put it into a 13 x 9 can pan (I use a glass one) put it in the oven and turn the oven on to 450 degrees. Keep an eye on it. The butter needs to melt and the pan needs to be hot. But you don't want it to burn.<br /><br />While that is going on mix the following:<br /><br />6 eggs<br />1 cup flour<br />1 cup milk<br />1/2 tsp salt<br /><br />Stir until smooth. When the butter is melted and the oven is hot, keep the pan in the oven and pour the mixture into the pan. Do not stir. The melted butter will stay separate and that is how you want it. Let bake for 15-20 minutes, checking after 15. It will balloon up and you don't wan the edges to get too dark/burnt.<br /><br />Serve immediately. You can used the lemon juice/powdered sugar way or just maple syrup or plain. Experiment. Enjoy.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com2tag:blogger.com,1999:blog-3603256907544114045.post-23956683303152974752010-11-25T17:41:00.000-08:002010-11-25T17:53:59.436-08:00Madison's Famous, from scratch, Mac & Cheese4 cups uncooked pasta<br /><br />Boil the pasta, following the directions on the package. Mix the sauce while the pasta cooks so that the sauce is ready for the drained pasta. Drain the pasta and then put in into a large bowl to mix it with the sauce.<br /><br />Cheese sauce:<br /><br />Melt together in a sauce pan:<br />1/2 stick of butter<br />8 oz of shredded cheddar cheese<br /><br />In a large bowl, combine:<br />2 eggs, beaten<br />1/2 cup sour cream<br />1 can condensed Cheddar Cheese Soup (Campbells)<br />1/2 tsp salt<br />1 cup evaporated milk<br />1/2 tsp dry mustard<br />1 tsp black pepper<br /><br />Pour the butter/cheese mixture into the bowl and combine. Dump the drained pasta into the bowl and stir until the pasta is completely sauced. At this point it can be refrigded for later or cooked right away. <br /><br />Bake in a 350 degree oven for 30 minutes (40 minutes if coming from the fridge.) Cover with an additional 2 oz of shredded cheese and sprinkle with paprika. Bake for 10 more minutes or until the cheese is melted.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-81184570167713470802010-11-20T13:25:00.000-08:002010-11-20T13:35:49.889-08:00Thanksgiving Menu for 2010Our Menu for this year:<br /><br />Appetizers (which doubles as brunch):<br />Veggies & Dip<br />Artichoke Cheese Dip in a Sourdough Breadbowl<br />Cold Shrimp Platter<br />Grilled Bacon Wrapped Fresh Pineapple<br />Carrot Raisin Bread<br /><br />Main Dinner:<br />Turkey<br />Mashed Potatoes & Gravy<br />Cornbread Stuffing<br />Cranberry Sauce<br />Steamed Veggies<br />Green Bean Casserole (my children have never had a proper one, so I thought I would introduce it to them.)<br />Sweet Potato Souffle with Praline Pecan Topping<br />Homemade Rolls<br />Homemeade Mac & Cheese<br />Green Salad<br /><br />Desserts:<br />Maple Sandwich Cookies<br />Brownies<br />Pumpkin Pie w/ Whipped Cream<br />Fall Leaf Sugar Cookies<br /><br />This menu was designed by the children. They each got to pick one dish that they could not live without.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1tag:blogger.com,1999:blog-3603256907544114045.post-4936936281386627942010-08-01T11:59:00.000-07:002010-08-01T17:01:27.636-07:00White Chicken ChiliMy versions of chili always consist of using leftover meat. So this recipe assumes that I made <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">rotisserie</span> chicken the night before (or two nights, but not more.) My family eats the chicken and we always seem to have enough for something else as well. So here it goes.<br /><br />Take my left over chicken carcass complete with meat attached and put in a big pot with enough water to cover. Bring to boil, put the lid on, and reduce the heat to a simmer. Simmer for about an hour.<br /><br />Drain the chicken in a colander but drain the stock into another pot. This is your chicken stock.<br /><br />Let the chicken cool a little (just until you can attack it without bodily injury.) Go ahead a strip it. Get all the meat and discard the rest. The meat should be easily shredded by hand, but don't worry. It will keep breaking up in the last step, so you can leave it in big chunks for now.<br /><br />Now for the chili part.<br /><br />1 onion, chopped<br />4 cloves of garlic, minced<br />2 whole can diced green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chilies</span>, do not drain - we want the liquid<br />1 pound dried great northern beans - white ones, rinse<br />10 cups chicken broth - this is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">approximate</span> and will vary so just use the stuff you just made and we can add more later. Some people like thick stew like chili and some people like thin soup like chili so this is a place to add your personal touch<br />2 Tbsp ground cumin<br />1 - 2 cups whole milk (this makes it creamy - if you don't want creamy, then adjust the water)<br />Salt & Pepper to taste<br /><br />Grated <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Monterey</span> Jack cheese and avocados are our favorite toppings.<br /><br />You can always add sour cream, guacamole, chopped, fresh cilantro, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pico</span> do <span class="blsp-spelling-error" id="SPELLING_ERROR_5">gallo</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Fritos</span>, etc. for toppings. To quote my favorite line from <span style="font-style: italic;">Tortilla Soup</span>: "I love toppings. Sometimes I go to restaurants and I just order toppings."<br /><br />Saute the onions and garlic in a little olive oil until soft. Pour into the pot with the chicken stock (from above) and add the green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">chilies</span> and rinsed beans, cumin and a little salt and pepper. (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Remember</span> it is easier to add more salt than to remove it, so be conservative.) Bring to a boil and place a lid on the pot and reduce to a simmer. Cook for two hours or until the beans are done.<br /><br />Add the chicken and the milk. Give it a good stir. This is where you have to make the adjustments for thick or thin. Add more chicken broth or milk. Check the seasonings. Add more salt, pepper, or even cayenne depending on your tastes. Let simmer for about 10 minutes and then serve.<br /><br />Garnish with any or all toppings. Serve with warmed tortillas or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Fritos</span> or cornbread. Or all three. Live a little.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-87987276036600706862010-08-01T10:38:00.000-07:002010-08-01T11:58:42.195-07:00My new menu ideasEver get tired of having the same old thing? I get into these modes where every week tastes the same as every other week. I lack the creativity, the energy, the motivation. I just want to give my kids something that I know they will like and the next thing you know, we get caught in a rut.<br /><br />My new idea is to brainstorm all my ideas for food I know they will like and then cook all of them before I go back and remake any of them. I broke down the list into categories and we will see how it goes. Here is the starting list. Some things might be switched out, but at least I know they like everything on the list.<br /><br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl23" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Chicken</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Pot Pie</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Rotisserie</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Enchiladas</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Orange</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Tenders</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Parmesan</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Grilled</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Alice Springs</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">w/ Dumplings</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Shepherdress Pie</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl22" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Chicken Salad</td> </tr> </tbody></table><br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Soup</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Broccoli Cheese</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Chicken Noodle</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Minestrone</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Clam Chowder</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Corn Chowder</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Chili</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Baked Potato</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl26" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Chicken & Mushroom</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">White Chicken Chili</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Chicken Tortilla</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Split Pea</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Pumpkin</td> </tr> </tbody></table><br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Pasta</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Sausage & Veggie</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Tomato-fredo</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Straw & Hay</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Lasagna</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Spaghetti</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Kodi's Bowties</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Lemon</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Alfredo</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Mac & Cheese</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Florentine</td> </tr> </tbody></table> <table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Fish</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Sticks</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Salmon</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Scallops</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Shrimp</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Tuna Casserole</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Tilapia<br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><tbody><tr style="height: 24.95pt;" height="33"></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Halibut</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Cod</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Lobster</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Crab Cakes</td></tr></tbody></table><br /><br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Turkey</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Cutlets</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Turkey Burgers</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Roast Turkey</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Meatloaf</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt; font-weight: bold;" height="33"> <td class="xl26" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><span style="font-size:180%;">Pork</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Ribs</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Pork Chops</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Pai Gu</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Ham</td> </tr> </tbody></table> <table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Beef</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Stroganoff</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Roast</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">French Dip</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Tacos</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Beef Pie</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Steak<br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><tbody><tr style="height: 24.95pt;" height="33"></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Burritos</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Carne Asada</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Shepherds Pie</td></tr><tr style="height: 24.95pt;" height="33"><td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Beef & Broccoli</td></tr></tbody></table><br /><br /><table str="" style="border-collapse: collapse; width: 109pt;" border="0" cellpadding="0" cellspacing="0" width="145"><col style="width: 109pt;" width="145"> <tbody><tr style="height: 33pt; font-weight: bold;" height="44"> <td class="xl25" style="height: 33pt; width: 109pt;" width="145" height="44"><span style="font-size:180%;">Other</span></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Jambalaya</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Quesadillas</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Monte Cristo</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Hot Dogs</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Baked Potatoes</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Pizza</td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">Breakfast for dinner</td> </tr> </tbody></table><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33">I will be adding in the links as I go.<br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> </tbody></table></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> <tr style="height: 24.95pt;" height="33"> <td class="xl24" style="height: 24.95pt; border-top: medium none; width: 109pt;" width="145" height="33"><br /></td> </tr> </tbody></table>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1tag:blogger.com,1999:blog-3603256907544114045.post-6573677580981267682010-03-29T11:08:00.000-07:002010-03-29T11:09:25.785-07:00Guacamole SaladServe as either a side salad, a condiment for tacos, or a dip with chips. We do all three.<br /><br />1 pint grape or cherry tomatoes, halved<br />1 bell pepper, any color, seeded and diced small<br />1 can black beans, rinsed<br />1/4 cup red onion, diced small<br />4-5 ripe avocados, diced in medium chunks<br /><br />Dressing:<br />zest & juice of two limes<br />1/4 cup olive oil<br />1 tsp kosher salt (add more later, as needed)<br />1/2 teaspoon freshly ground pepper (add more later, as needed)<br />1 clove minced garlic<br />1/4 cup fresh cilantro, chopped<br /><br />Make the dressing separately and whisk until combined. Mix together all the rest of the ingredients and toss with the dressing. Adjust seasonings. Serve as either a side salad, a condiment for tacos, or a dip with chips. We do all three.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com2tag:blogger.com,1999:blog-3603256907544114045.post-52056152579990665022010-03-11T07:26:00.000-08:002010-03-14T10:23:18.191-07:00Why My Children Like FishSeveral friends have asked me, how do I get my children to eat fish? Here is my explanation:<br /><br />Ryan and I like fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzC6kaTfffTfVuxH2vTAtomoWMnpdzdrgapUxiik6j20E10XMTC_xD5wuOhz78DtjjNFb2yotrjvK5_V7qNVk0v6K8fgw0l4QouZYSrwtyetdnxaqJXrjdt7XA9xWKKFLU2rZwFKZH_o/s1600-h/P7070039.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzC6kaTfffTfVuxH2vTAtomoWMnpdzdrgapUxiik6j20E10XMTC_xD5wuOhz78DtjjNFb2yotrjvK5_V7qNVk0v6K8fgw0l4QouZYSrwtyetdnxaqJXrjdt7XA9xWKKFLU2rZwFKZH_o/s200/P7070039.JPG" alt="" id="BLOGGER_PHOTO_ID_5447407936772248546" border="0" /></a>My children love to eat fish: salmon, scallops, tilapia, halibut, cod, shrimp, calamari, snapper, swordfish, sushi, ahi, tuna fish sandwiches, crab, etc. Ryan and I love it too. If you do the math, that means everyone in the family loves it. That means when we order calamari as an appetizer, there is an all-out scramble for it.<br /><br />Let me tell a little story to illustrate: In Kindergarten, Madison, along with 200 other students in her school, had a writing prompt: Tell about your favorite sea animal and why you like it. Every student wrote something like "I like sharks. I like their teeth." or "I like starfish. They are pretty." or "I like dolphins. They are fast." or "I like seahorses. I wish I could ride one." You get the idea. 199 students all followed the same pattern. Except for one. Madison wrote: "I like crab dipped in butter." The teachers howled over that one and word spread that they had an out of the box thinker. The point of the this story is that my children have always loved it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc0e0EMbrdf6sAs704UiVNtpd0a1yfCyNtHOmdB-Q4X9wObLihhq0aAQt5Mn_2S-ljtisVayeoaPW40a7qt-tHkIDuhTQJ9njM7CKsd4OR8Ru9dHCxwNdg4Ip0DJqSVJG64LEw3GyEDk/s1600-h/PB260005.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc0e0EMbrdf6sAs704UiVNtpd0a1yfCyNtHOmdB-Q4X9wObLihhq0aAQt5Mn_2S-ljtisVayeoaPW40a7qt-tHkIDuhTQJ9njM7CKsd4OR8Ru9dHCxwNdg4Ip0DJqSVJG64LEw3GyEDk/s200/PB260005.JPG" alt="" id="BLOGGER_PHOTO_ID_5447407951077977202" border="0" /></a>I should clarify that they are not fans of just any fish. It you put overcooked, dry fish in front of them, they will react like any normal child. One bite and it will sit there for a very uncomfortable amount of time. They won't touch it. It must be moist and <span style="font-style: italic;">just</span> cooked through, not overcooked. They like their ahi rare. Just seared on the outside and red and rare inside. They also don't like it heavy seasoned. No fancy-smancy herbs, spices, seasoning. Their favorite is basic salt and pepper with a little lemon. They will tolerate a little teriyaki or other Asian influenced flavors.<br /><br />I usually will not cook fish in an oven or broiler, because I feel like I don't have enough control over it. There are essentially two ways I prepare a standard fish. One is sauteed in a pan and the other is BBQ'd on a cedar plank. The method of pan saute is one of feel and experience. The cedar plank is pretty much fool proof. It will produce a moist fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8DCMsBQvpW6SBK680h-iNiWZaQFnJ7jetkYoebL6vaRPvTos-zqpHmE-LEnVS3U8wvMl8sGiNZpZE3F1nnP41T8mK9exJhHLUMHUnqmC9bZTZ8gNQwHSyLcqWwp8uUUI6WpZoVBNXMU/s1600-h/P1240009.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8DCMsBQvpW6SBK680h-iNiWZaQFnJ7jetkYoebL6vaRPvTos-zqpHmE-LEnVS3U8wvMl8sGiNZpZE3F1nnP41T8mK9exJhHLUMHUnqmC9bZTZ8gNQwHSyLcqWwp8uUUI6WpZoVBNXMU/s200/P1240009.JPG" alt="" id="BLOGGER_PHOTO_ID_5447407929733221682" border="0" /></a>You must purchase cedar planks. You can buy them in gourmet shops or kitchen supply stores. You can also get them at a place that sells lumber. You want them to be about a half an inch thick, completely untreated and the right size. Small enough to fit inside a covered BBQ, large enough to hold enough fish to feed your family. The ones sold at Williams Sonoma and Sur la Table are about 12" by 6" roughly. That will hold a nice sized fillet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8tAXMOcplNv4yWaAVEutsbWpE-HnPiDyTjO2aJ_XfYtxckNLn0hXUCdG-SQrjjWCMJ_Y2Ie_L7gDQEDga9kQrcX7M2ZcgwFZGeh9ICJDmYgme0R1zZ6hjRkkMf2P-5XuPDMQf4ifCkU/s1600-h/French+2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8tAXMOcplNv4yWaAVEutsbWpE-HnPiDyTjO2aJ_XfYtxckNLn0hXUCdG-SQrjjWCMJ_Y2Ie_L7gDQEDga9kQrcX7M2ZcgwFZGeh9ICJDmYgme0R1zZ6hjRkkMf2P-5XuPDMQf4ifCkU/s200/French+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5447406304482243810" border="0" /></a>First, you must soak the plank in water for at least two hours. It is going to be put directly on the grill so if it is not wet enough, it will burn up before the fish cooks. Soaking it does two things: it keeps it from catching fire and burning, and it produces steam for cooking the fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32u-yA5kRTTErpUOlescgFeQbMI1L93Quyt29LKE9Kz94WKV4N97c5_8_69uoJPwkEYw_iOQJDyulphBlae8clVmAYkD4Wv-kkd7xKVzuhk_pYtIivRopZF6FqqkvxILjk4aO-MEkve0/s1600-h/clam+chowder.bmp"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 124px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32u-yA5kRTTErpUOlescgFeQbMI1L93Quyt29LKE9Kz94WKV4N97c5_8_69uoJPwkEYw_iOQJDyulphBlae8clVmAYkD4Wv-kkd7xKVzuhk_pYtIivRopZF6FqqkvxILjk4aO-MEkve0/s200/clam+chowder.bmp" alt="" id="BLOGGER_PHOTO_ID_5447406286207967538" border="0" /></a>When you are ready to cook the fish, remove the plank from the water, tap dry and lay your fish on top, skin side down. (I am assuming at this point, it has already been cleaned and ready to cook.) Sprinkle with salt and pepper and any other seasoning you desire. If you wish, you may spread a little butter on it. I don't do this because generally the cedar plank gives it a butter taste naturally and salmon already has enough fats in it. However if you are using this method with a less fatty fish, you might want to add butter. It is a matter of personal preference.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqo-PJp7N17-QILTsWP8rH-9DAXlDLTy1Wb0UH7-o0OVTBvDaqDZ67CO_YQfnSIVbUR53loHco4oIYrUSsqrsqG8ZdZsTaDgXLYHtzC0PSAF07k0zbi-uuHvZJdMKZsOf7qfAx20DmD1M/s1600-h/ocean+club+tower.bmp"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqo-PJp7N17-QILTsWP8rH-9DAXlDLTy1Wb0UH7-o0OVTBvDaqDZ67CO_YQfnSIVbUR53loHco4oIYrUSsqrsqG8ZdZsTaDgXLYHtzC0PSAF07k0zbi-uuHvZJdMKZsOf7qfAx20DmD1M/s200/ocean+club+tower.bmp" alt="" id="BLOGGER_PHOTO_ID_5447406312205486754" border="0" /></a>Depending on the heat of the grill, check the fish after about 10 minutes and it will usually not take more than 20 minutes. Now, here is the key: take it off right before you think it is done. It will continue to cook after you take it off, so let it have a little rareness when you remove it from the fire. By the time you get it on the table, it will be perfect. If you wait until it is done, it may be overcooked. Remember overcooking is bad ... is dry ... will make a person hate fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCH6bZ42Kc_l55GeZU3F3HVxIZqiR2DYWK8lITyGgsJcYcrU8PmeWqxC2AUq0RLUTfXasI6iFGvGJi4ecpK9uwQm-BlaGt2EuATwraINj7-hU7qtrd8UhTyIkJbaDJE03AYXozcdTI6Y/s1600-h/glory$25195141.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCH6bZ42Kc_l55GeZU3F3HVxIZqiR2DYWK8lITyGgsJcYcrU8PmeWqxC2AUq0RLUTfXasI6iFGvGJi4ecpK9uwQm-BlaGt2EuATwraINj7-hU7qtrd8UhTyIkJbaDJE03AYXozcdTI6Y/s200/glory$25195141.jpg" alt="" id="BLOGGER_PHOTO_ID_5447406298192802466" border="0" /></a>When sauteing in a pan, I coat the pan with olive oil, add a tiny bit of butter for flavor and heat it up. Cut up the pieces into the serving sizes. Sprinkle both sides with a touch of slat and pepper. Next, put the fish in the pan. It should be hot enough to sizzle immediately. Let it cook until you notice that you can see that about two-thirds of the way up looks cooked. Flip the fillets. Squeeze a lemon wedge over the fillets. This will produce some steam and more sizzle. When you see the sides of the fish appear to be fully cooked, remove the fish. Remember, the fish will continue cooking. You want it to be slightly uncooked in the very center when you remove it. I don't give times because the thickness of the fillet has everything to do with the amount of time. Thin fillets will cook extremely fast. One-inch fillets of salmon will take about five to seven minutes (and that depends on your heat level as well.) I generally make sure everything else is ready and on the table before I put the fish in the pan. Fish is definitely and infinitely better when it is cooked immediately before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2W-Ux8LursyBJftocJW7yhKTEnxo0YrInO1fSqHUABTgs1n7t-AGczTYsJ5rQ5E2KqNhtRGJCdzwIV22JEpUGYVDu3rFPOFgzjb_XxoTLpdLAD6jXBC2QCUKx3WHlIgcrR31nynkjGdk/s1600-h/din_roys.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2W-Ux8LursyBJftocJW7yhKTEnxo0YrInO1fSqHUABTgs1n7t-AGczTYsJ5rQ5E2KqNhtRGJCdzwIV22JEpUGYVDu3rFPOFgzjb_XxoTLpdLAD6jXBC2QCUKx3WHlIgcrR31nynkjGdk/s200/din_roys.jpg" alt="" id="BLOGGER_PHOTO_ID_5447406291892222546" border="0" /></a>To summarize & add a few more points:<br />1. Never feed your child a piece of overcooked, dry fish.<br />2. Be careful to not overly season your fish.<br />3. Cooking your fish with a little fresh ginger will diminish the fishy smell and taste.<br />4. Using the freshest fish possible will also diminish any smell and taste better.<br />5. Start feeding your children fish at an early age. That includes sushi, crab, lobster, caviar, calamari and other types that are typically more of the adult fare. Let them taste the good stuff. It will develop their taste buds for seafood in general.<br />6. Don't treat them like they will hate it. Act like it is the best thing ever. Have a positive attitude yourself. Don't pass on any negative feelings towards any type of seafood.<br />7. Never expose them to overcooked, dry fish. I might have already said that. It is very important.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1tag:blogger.com,1999:blog-3603256907544114045.post-88857445011446383132010-03-10T12:16:00.000-08:002010-03-10T12:53:00.660-08:00Eat Cake by Jeanne RayI am reading this book for a book group I just joined and had to share this one:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieVYmY1iT1-9T1HFZ3z4qkde8aKiz88liNEyTubgxrbtTyUPbvHxUkC6iJM1Yv8oWg6wtBPTMOPVsRWgXe1sVYgTq81-j9Fv-pEdj78g96u2KPTbkAPRXA0ZZBwWSlIs9fW2Dp1z0tNs/s1600-h/cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieVYmY1iT1-9T1HFZ3z4qkde8aKiz88liNEyTubgxrbtTyUPbvHxUkC6iJM1Yv8oWg6wtBPTMOPVsRWgXe1sVYgTq81-j9Fv-pEdj78g96u2KPTbkAPRXA0ZZBwWSlIs9fW2Dp1z0tNs/s400/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5447110812574844386" border="0" /></a><br /><span style="font-style: italic;">I held four chicken breasts in my cupped hands. I stared into the cold, translucent flesh, wondering how I could make them sing. I got tired of cooking dinner. Everybody gets tired of cooking dinner. There's too much responsibility. Did we eat this last week? Is this good for you? Is it balanced, is it green, will he like it, will she eat it, do I have the right ingredients, enough time, will this new recipe fail me? Camille wouldn't eat red meat anymore and had recently informed me as I set a plate of chops on the table that pork, so widely advertised as "the other white meat," was in fact as red as a flank steak. "Pigs are more intelligent than dogs," she said. "Why don't we just eat Benjy for dinner?" Lately she had been talking about giving up chicken and fish, maybe even becoming a vegan, which would reduce me to coming up with fascinating ways to cook broccoli every night without benefit of cheese sauce. My mother clipped chilled-salad recipes from women's magazines and taped them onto the refrigerator to voice her own preferences. Sam was deeply suspect of anything that he hadn't eaten before and had been known to pick dishes apart until he could clearly identify each of their elements. Wyatt, my vacuum, the only truly brilliant eater in the family, was a junior in college and enjoying the deep, hot wells of cafeteria food that could be ladled onto a tray. As for me, I couldn't have cared less. I think I would have been happy with a carton of lemon yogurt every night if it meant I didn't have to cook. Dinner, I think, would be fascinating if I only had to do it once a week. Dinner could be riveting if there was a way to make it cake.</span><p style="font-style: italic;">I washed the chicken breasts and stripped out their tendons with pliers. As I was beating them flat between sheets of wax paper I started thinking about making a carrot cake. I had plenty of carrots. I had been planning on making glazed carrots for dinner but there was no reason why I couldn't shred them instead. My family tended to grumble when there was too much cake in the house. As a rule, they liked to see cakes go right out the door, to school bake sales, to sick friends, for someone's birthday. When Camille's friends came over they told her she was lucky. "My mom wouldn't know how to bake a cake if you threw a box of Duncan Hines at her," her friend Becca said as she lobbed off a hunk of chocolate chiffon, but Camille only snarled. Still, if I made the carrot cake without frosting, if I put a minimal amount of sugar in it and baked it on a sheet pan so that I could slice it into squares, I could practically pass it off as cornbread.</p><p>For some reason, I can totally relate.<br /></p>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-85706523635523789232010-03-05T18:32:00.000-08:002010-03-06T13:28:04.482-08:00Fried Rice<div>After many requests ... here is one of my best recipes.<br /><div><div><div><div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0L7rw4qHRuK6vhW6ZIW1J8KjA-N2ZWB-p0lSzfbnP_VmxX4xfvgWxCjn5_EtSWhZ0y2pLtxjATFyhLkmB_SUUv9UH2CZ3VvhPhRZhqgfV3tyDOo9Rq-lGgYFQfyoirab76TgGCdyQXI/s1600-h/PC310006.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5445342311397768290" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0L7rw4qHRuK6vhW6ZIW1J8KjA-N2ZWB-p0lSzfbnP_VmxX4xfvgWxCjn5_EtSWhZ0y2pLtxjATFyhLkmB_SUUv9UH2CZ3VvhPhRZhqgfV3tyDOo9Rq-lGgYFQfyoirab76TgGCdyQXI/s400/PC310006.JPG" border="0" /></a>I first learned how to make fried rice on my mission. I served in Taiwan and most of my companions were native Chinese. Some could cook and some could order take out. I learned a few things about fried rice. First, it is so yummy and each time it is different. It is called leftovers and they eat it for breakfast. It is hard to find in restaurants. I mean why would you go to a restaurant to order leftovers? I only saw it in one restaurant my entire mission. They always served steamed white rice. Sticky. Oh how I love sticky rice. By the way, the proper way to cook sticky rice is half the battle, so here it is:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0L7rw4qHRuK6vhW6ZIW1J8KjA-N2ZWB-p0lSzfbnP_VmxX4xfvgWxCjn5_EtSWhZ0y2pLtxjATFyhLkmB_SUUv9UH2CZ3VvhPhRZhqgfV3tyDOo9Rq-lGgYFQfyoirab76TgGCdyQXI/s1600-h/PC310006.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 172px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5445342320870737026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqgswvBwSWfZjnvx_l6uicdVvVKVXgO003RI43SH5W_FUTTnvzvlcVDnLUG4yOL0DFgO9LSnur6QnVMBiDsvYhf-BQK9obu5Eo1II6HMTbDTI8weOLPY3QeZliMfUQKHajSD864U7hZ4/s400/sticky+rice.jpg" border="0" /></a>STICKY RICE<br /><br />Measure the rice in the ratio of 3:4 rice to water. For this recipe, I made 1 1/2 cups of rice to 2 cups cold water. But I am getting ahead of myself. First measure the rice and pour it on a pot or bowl. Add water to cover and swish the water around with your hands. The water will turn cloudy white. Pour the water out without loosing your rice grains. Repeat. Repeat again and again until the water no longer turns cloudy but stays clear. This usually takes three or four times depending on how good of a swisher you are. Get all the water out and then add the cooking water following the above ratio. Make sure it is in a pot big enough for it to triple. It will probably only double, but you need lots of room for the steam. Put in over high heat and watch it until it boils. As soon as you see the bubbles, turn the heat to a low simmer, cover with a lid and set the timer for twenty minutes. When the timer goes off, DON'T touch it. Turn off the heat and set the timer for another twenty minutes. When that is done, you may lift off the lid and VOILA, sticky rice. Or you can buy a rice cooker and follow the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">manufacturer's</span> instructions.<br /><br />So now on to FRIED RICE.<br /><br />So in the Chinese home, they make a lovely dinner of rice, veggies, and a little meat with yummy sauce (not sweet) and then seasonal fruit for dessert. The leftovers go in the fridge and in the morning, all that goes in a wok with a little scrambled egg. And there you have it: Fried Rice. It is indeed a breakfast food. In many homes, it is eaten every morning. Sometimes people will take take it for lunch if there is still some leftover. It is the ultimate Chinese comfort food.<br /><br />So how do you put that in a recipe? It has taken a while. When I make it, it is always a little different. But I have developed a standard recipe. This is a sure fire winner. My girls love this and will eat it for breakfast, lunch, and dinner so I make a big pot.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5445342282965000034" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPtM4gPKAwwwSls3PiICwKrZsVm96ghQZIOHcz5nfxBP0afqN3hyphenhyphenX3evlqp1KKkTDj8lgYhvjYxnKmw4zGL8eUk7Oz6TGPkdh2im8My89jgRNkT26B2IoV92KQBJ_McZAvf-bNZLsLdM/s400/P1180015.JPG" border="0" />You will notice that this version uses bacon. I do this for several reasons, not the least of which is because it tastes so good. For one thing, bacon is so flavorful that you can actually use less meat and get more bang for your buck than using other types. I spoke with my friends from Taiwan about whether that was kosher. They now have several <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Costco's</span> throughout Taiwan and bacon is one of the most popular items. The Chinese are not food snobs. They will use anything that tastes good. Bacon is becoming more and more the rage with people who have access to it. Why? <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Because</span> it has a lot of flavor.<br /><br />So here goes, for real this time:<br /><br />FRIED RICE<br /><br />1 1/2 cups rice cooked with 2 cups water so it is nice and sticky. (This can be cold or hot. Usually they start with it cold, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">because</span> it was in the fridge.)<br /><br />1 medium brown onion, chopped and sauteed until very soft<br />1 lbs bacon, or other meat of your choice; cooked and chopped<br />3 eggs, scrambled<br />1 small bag mixed frozen veggies (I like to get the pea, carrot, green bean mix)<br />1/2 cup water<br />2 Tbsp soy sauce<br />salt and pepper to taste<br /><br />On top of the cooked rice, dump in the onions, meat, scrambled eggs(cook them ahead of time) and frozen veggies. In a small cup, mix the water and soy sauce and then pour over the rest. Mix it all up with a spoon until everything is all distributed. (If you pour the water and soy sauce separately, it won't mix as well and some portions may be more strong tasting than others.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPEFhhZFA9VLEgt_4brNRAsROu0uHNxnE8ZX0wV32Mx8OFGgLFTwUm-q52ddXPUOP6NfOnr1-tbbCJS078KMrwt8FMgW9Tuvl-NasqXUDvV2VoeFnlr_Q7lULglVyWCmpHVsFTsffZy4/s1600-h/P1180017.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5445342302616383250" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPEFhhZFA9VLEgt_4brNRAsROu0uHNxnE8ZX0wV32Mx8OFGgLFTwUm-q52ddXPUOP6NfOnr1-tbbCJS078KMrwt8FMgW9Tuvl-NasqXUDvV2VoeFnlr_Q7lULglVyWCmpHVsFTsffZy4/s400/P1180017.JPG" border="0" /></a>Now you are going to fry this in thirds, depending on the size of your pan. Add oil (you can use the bacon grease, peanut oil, or regular canola oil. If using olive oil, add a little butter to cover the taste. Do not use sesame oil, it is far too strong although a few drops will add a nice flavor.) Add just enough oil to cover the bottom and get it hot. Add one third of the mixture and spread it out on the bottom of the pan. Let it get nice and crusty and then start turning it and mixing. It is the crusty part that you want. When the moisture is cooked out and you have lots of crusty parts, Take it out of the pan and repeat with two more batches. Remember, you want as much rice to get cooked on the bottom of the pan as possible. Add more oil each time too, but just enough to cover the pan, not to deep fry.<br /><br />Mix all three batches and season to taste. If using bacon and bacon grease, you most likely do not need to add any salt. So <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">definitely</span> taste it BEFORE you add any. I usually add quite a bit of pepper, 'cause that is how I roll.<br /><br />Now that you have the hang of it, go nuts. Try different combinations. Soon you will be cooking Chinese food for dinner just to get leftovers so you can make it for breakfast in the morning. </div></div></div></div></div></div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1tag:blogger.com,1999:blog-3603256907544114045.post-63142533869126278412009-11-25T16:35:00.000-08:002009-12-03T12:20:22.292-08:00Easy As Pie: Pie CrustI used to think my method was kind of cheating, taking the easy way out. Then I saw a pie maker on Bobby <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Flay's</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Throwdown</span> do it and I knew I was in good company. It is not cheating, it is simply smart. This method allows you to have a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">positively</span> flaky crust because you add no extra flour for rolling AND you don't overwork the pastry.<br /><br />Here are a few ground rules for pie crust:<br />Butter = firm & crumbly<br />Shortening = flaky and light<br />Over mixing = tough crust<br /><br />I know, I know: shortening? I use shortening for only two things in this world: pie crust and <span id="SPELLING_ERROR_3" class="blsp-spelling-error">buttercream</span> frosting that will be piped on a cake. Sorry, but even the Culinary Institute of America, which promised no-<span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">trans fats</span> on campus, had to make an exception to that. There is simply no way to achieved the right texture with either of those without the dreaded shortening. Luckily Crisco has a no-<span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">trans fat</span> formula so we can live with ourselves.<br /><br />This will make one 9 inch bottom crust:<br /><br />1 1/2 cups flour<br />1/4 tsp salt<br />1/2 cup butter-flavored Crisco<br />3-4 Tbsp cold water<br /><br />This will make one 9 inch double crust:<br /><br />2 1/4 cups flour<br />1/2 tsp salt<br />3/4 cup butter-flavored Crisco<br />6-7 Tbsp cold water<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6wEQ0_azJGWwTarefwabXJLjQFnidGaoqvndcXSSS1YCOj9l1GLiHvgfckr_UzduVPaIWA1rru6S4xN14QuR44YDli6LtGxwVIjaS5TzDyvDPt796-NRVT7g7bAjLvUXk3j5sLCJvOo/s1600/PB250012.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408210620555203426" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6wEQ0_azJGWwTarefwabXJLjQFnidGaoqvndcXSSS1YCOj9l1GLiHvgfckr_UzduVPaIWA1rru6S4xN14QuR44YDli6LtGxwVIjaS5TzDyvDPt796-NRVT7g7bAjLvUXk3j5sLCJvOo/s200/PB250012.JPG" border="0" /></a>Combine flour and salt in a mixing bowl and toss together. Drop in the Crisco.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSZ0vubBPCZ2Hgq-CAOq84z13BgKZucQkUmqd9Di2IAjEg0cTdF9MwY9i4QGPBNjfgWWZI37waAYUEmI6IJGizOY1fuKdULn0O1GPU0y-vmbw8yLpjyjEZSzcfXf6UEq0tbQfj7Gp2sA/s1600/PB250015.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408210614793050258" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSZ0vubBPCZ2Hgq-CAOq84z13BgKZucQkUmqd9Di2IAjEg0cTdF9MwY9i4QGPBNjfgWWZI37waAYUEmI6IJGizOY1fuKdULn0O1GPU0y-vmbw8yLpjyjEZSzcfXf6UEq0tbQfj7Gp2sA/s200/PB250015.JPG" border="0" /></a>With your hands, blend the ingredients together, working quickly until you have a mixture that looks like bread crumbs. Sprinkle on the water, just 1 Tbsp at a time. Continue mixing with your hands.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrLX4KoWnAIkru7fYgUahAaOf9rUH0iXvoQIxMU8pTsO1JIl45Q2nX27VmtBq5DqMIfxA9Yjapq5MCAJ4PO_dyeDyzbi605RPiNF7MeqHz5UPHZWUv30Jy-BCxssoQUAu1bJ3asVoYb8/s1600/PB250016.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408209302308202194" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrLX4KoWnAIkru7fYgUahAaOf9rUH0iXvoQIxMU8pTsO1JIl45Q2nX27VmtBq5DqMIfxA9Yjapq5MCAJ4PO_dyeDyzbi605RPiNF7MeqHz5UPHZWUv30Jy-BCxssoQUAu1bJ3asVoYb8/s200/PB250016.JPG" border="0" /></a>Add just enough water for the dough to come together as one mass.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULhcaWBJTrLeiiL0PLnZWZbBQZ6GJxLs6HglXkx8B6NoltG6EWdUXBM8theOohqjNk_jGJ0hEhIttwXn313aTHyfksMAYK8AO-CJvKoQ8OsKW6Cd7xkRPOFBGXnydma9G5QgSjsHtjmU/s1600/PB250017_edited.JPG"><img style="margin: 0px 10px 10px 0px; width: 176px; float: left; height: 200px;" id="BLOGGER_PHOTO_ID_5408209308695137202" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULhcaWBJTrLeiiL0PLnZWZbBQZ6GJxLs6HglXkx8B6NoltG6EWdUXBM8theOohqjNk_jGJ0hEhIttwXn313aTHyfksMAYK8AO-CJvKoQ8OsKW6Cd7xkRPOFBGXnydma9G5QgSjsHtjmU/s200/PB250017_edited.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZViSurImbsT8vunYmwki65xv4whOrdZz7ZMnX1-B1s0N4GIWXkfm1q1JRSqvmLpyGI7GWScw2p_3pykc9wRYw_qnxn-Y_An_3FqfGxn6crClW3Tp0tCFi0ZqvIMR_XiLoR0w8qwLsj0/s1600/PB250018.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408209318183347458" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZViSurImbsT8vunYmwki65xv4whOrdZz7ZMnX1-B1s0N4GIWXkfm1q1JRSqvmLpyGI7GWScw2p_3pykc9wRYw_qnxn-Y_An_3FqfGxn6crClW3Tp0tCFi0ZqvIMR_XiLoR0w8qwLsj0/s200/PB250018.JPG" border="0" /></a>Take two pieces of wax paper that are square. Put the dough in between.<br /><div><div><div><div><div><br /><br /><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5BEkbz3imOeJPDYNNtiVb2Ft7JuHV984zr8jb9S_vBigeiJ8A0eGsl5RiJQ0_CfFrg_Zghd2mcRMBn1e6S0Z0acnEpg22v93jyv7blOlK01QMMeyU1b9w4QENY2NlbsX0zoGRy4qTO8/s1600/PB250020.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408209322820364098" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5BEkbz3imOeJPDYNNtiVb2Ft7JuHV984zr8jb9S_vBigeiJ8A0eGsl5RiJQ0_CfFrg_Zghd2mcRMBn1e6S0Z0acnEpg22v93jyv7blOlK01QMMeyU1b9w4QENY2NlbsX0zoGRy4qTO8/s200/PB250020.JPG" border="0" /></a>Roll out and continually adjust the wax paper and dough. Use the pie plate as your guide and try to keep it as round as possible. You should have about two inches wider than the pie plate all the way around. Pull one piece on wax paper off, replace. Flip. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZoYWzOVXmoAtsceXPvKg0npyalDaCi0zZl6jLEHGDVD-MCTn9fBo8Mnn7PcN-kVIsXmbgwiixHhcDyf4hkrr-PH86sZAydBVOIYAEyMuw6Q8I5TzRrD8bUbL7-Be28YtQwtvNwBXrx4/s1600/PB250021.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408209295703488834" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZoYWzOVXmoAtsceXPvKg0npyalDaCi0zZl6jLEHGDVD-MCTn9fBo8Mnn7PcN-kVIsXmbgwiixHhcDyf4hkrr-PH86sZAydBVOIYAEyMuw6Q8I5TzRrD8bUbL7-Be28YtQwtvNwBXrx4/s200/PB250021.JPG" border="0" /></a>Pull the other side off.<br /><br /><br /><br /><br /></div><br /><br /><div><div><div><div><br /><br /><div>Put down the pie pan and flip both over so the pie crust is in the pan. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurJfyrcl5PLwlIvgI_IeBkQL6hYaB8Ckpm2POytqUhGy78BME7K7Sn_BqAszDTivrSQjnsNZXABXryhCoiJcVv_rpbpfe-_qBylyJ5ME_6A01cklOUYXDVIsA3Bt8QzhSUeotn1Y0yI0/s1600/PB250022.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408207991360553250" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurJfyrcl5PLwlIvgI_IeBkQL6hYaB8Ckpm2POytqUhGy78BME7K7Sn_BqAszDTivrSQjnsNZXABXryhCoiJcVv_rpbpfe-_qBylyJ5ME_6A01cklOUYXDVIsA3Bt8QzhSUeotn1Y0yI0/s200/PB250022.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFjBzKKXWRtqoBKEO9RwxX9pmQ9LKSWvLFSQnYjYqF7h3tv9I8wIRo-UvG7kmUrWF8kPDRuTyuM5CLl1GEiKZLYkLEogaCNnGrBLEIBTIm9HZA4_w0AvwxhlzG9o9h7HaVVFMdpXwolk/s1600/PB250023.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408208001267510274" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFjBzKKXWRtqoBKEO9RwxX9pmQ9LKSWvLFSQnYjYqF7h3tv9I8wIRo-UvG7kmUrWF8kPDRuTyuM5CLl1GEiKZLYkLEogaCNnGrBLEIBTIm9HZA4_w0AvwxhlzG9o9h7HaVVFMdpXwolk/s200/PB250023.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA23xEgiAwN-lBubtUd6vsk77j_qQhczl7PcEEuUCpRQC9f-6rFJQtY_wvc60zs1qzCy1JovluMvlctaMytkRrYMlUMCCIEBWgQWCeD31Mu_Xc-I7iMbHpTmge2uJvhW209DATPEqJFA/s1600/PB250024.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408208004069687570" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA23xEgiAwN-lBubtUd6vsk77j_qQhczl7PcEEuUCpRQC9f-6rFJQtY_wvc60zs1qzCy1JovluMvlctaMytkRrYMlUMCCIEBWgQWCeD31Mu_Xc-I7iMbHpTmge2uJvhW209DATPEqJFA/s200/PB250024.JPG" border="0" /></a>Pull the top wax paper off and use you fingers to fit it the pan. </div><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6038W4b385XhuaHb7RduorfNW5XxmT9tri2dIQSIVWKF7bFEnSYMoKK_Wk_oK-apO6-M3nq_T22BOVqXuqUczgGy_Fa5mCJrYHk6UqQhyphenhyphenFMMLW2FnuVy0mtKNJY0z_pU25HRvHF-iWso/s1600/PB250025.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408208010950025554" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6038W4b385XhuaHb7RduorfNW5XxmT9tri2dIQSIVWKF7bFEnSYMoKK_Wk_oK-apO6-M3nq_T22BOVqXuqUczgGy_Fa5mCJrYHk6UqQhyphenhyphenFMMLW2FnuVy0mtKNJY0z_pU25HRvHF-iWso/s200/PB250025.JPG" border="0" /></a>Trim off the excess crust around the tin.</div><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-AO9nhZuEwxA2vEdecbYaNNF64tqOyPlUMwK0fCN7a5-ZwPTaWPD-WWcjbBDMKMb2P91kVLIV98xe-DHSj5cen4V7xYT6CZItNEudy6d3Bak5aGcQndV2EYoP5eoT8IhYv3LdvlkHW0/s1600/PB250026.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5408207985679820722" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-AO9nhZuEwxA2vEdecbYaNNF64tqOyPlUMwK0fCN7a5-ZwPTaWPD-WWcjbBDMKMb2P91kVLIV98xe-DHSj5cen4V7xYT6CZItNEudy6d3Bak5aGcQndV2EYoP5eoT8IhYv3LdvlkHW0/s200/PB250026.JPG" border="0" /></a>Prick several (by several, I mean go nuts) fork holes into the sides and bottom. This will keep the crust from becoming soggy. You can also brush it with an egg wash at this point. Sometimes I do, sometimes I forget. But if you prick enough holes, you shouldn't HAVE to.<br /><br />For a single crust, decorate the edges and trim. If it should be <span id="SPELLING_ERROR_6" class="blsp-spelling-error">pre</span>-baked, baked for 15-20 minutes, keeping an eye on it at 425 degrees.<br /><br />For the double crust, fill it and them repeat he same procedure with the next crust and set on top. Pressing the top and bottom crust together and decorate and trim. Follow the individual recipe for temperature and baking times.</div></div></div></div></div></div></div></div></div></div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-42888293207933845762009-11-25T12:22:00.000-08:002011-02-11T20:25:37.195-08:00TrufflesI have decided that truffles are my new thing. Since I have learned how, and practiced, and now I am blowing my mind with how good they are, I just cannot stop. Here is my offering. More will follow.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px" id="BLOGGER_PHOTO_ID_5408141165526991010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx_iI4llFuOyIZ0ao_pl-Ix1mW5UvEdyMpyO09Vs68Ng17AVt0W6uhd8S6qE03vaEG7ttDcj2wIg7wF80AXhprOvzarhNatB_XEzXEtAEilNQg-6X0h4SkyfsHbpqDLaUgWDEGJxT07s/s400/PB240004.JPG" />Cranberry Orange Filling<br /><br /><br /><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">300g good white chocolate<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">¼ cup whipping cream<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">½ tsp orange oil<br />½ cup dried cranberries, finely chopped<span style="font-size:+0;"> </span><?xml:namespace prefix = o /><o:p></o:p></span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">1 1/2 tsp grated orange zest or rind<span style="font-size:+0;"> </span><br /><br />Melt the chocolate in a double boiler. Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Remove from heat, add the remaining ingredients and beat the mixture until smooth and glossy.<br />Cover and refrigerate the mixture until it has set, 4 hours or overnight – remove mixture from fridge 10 minutes before rolling the truffles. With a small spoon or cookie scoop roll small balls of the mixture.<br />Makes 25-30</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal">Lemon Blueberry Filling<br /><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">300g good white chocolate<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">¼ cup whipping cream<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">½ tsp lemon oil<br />½ cup dried blueberries, finely chopped<span style="font-size:+0;"> </span><o:p></o:p></span></p><span style="font-family:'Arial Narrow';">1 1/2 tsp grated lemon zest or rind<br /><br /></span>Lime Coconut Filling<br /><br /><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">300g good white chocolate<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">¼ cup whipping cream<span style="font-size:+0;"> </span></span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:'Arial Narrow';">½ tsp lime oil<br />½ cup shaved coconut, finely chopped<span style="font-size:+0;"> </span><o:p></o:p></span></p><span style="font-family:'Arial Narrow';">1 1/2 tsp grated lime zest or rind</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">Peanut Butter Filling</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">4 cups powdered sugar</span><br /><span style="font-family:Arial Narrow;">1 cup butter, melted</span><br /><span style="font-family:Arial Narrow;">1 cup creamy peanut butter</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">Mix together. Roll into balls and refrigerate. Makes approx. 40.</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">Chocolate Truffle Fillings</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">1 pound of chocolate</span><br /><span style="font-family:Arial Narrow;">1 cup heavy cream</span><br /><span style="font-family:Arial Narrow;"></span><br /><span style="font-family:Arial Narrow;">Heat the cream and pour directly over the chocolate. Let sit for a few minutes and then stir slowly until completely incorporated. Add flavorings, if desired. Cover and chill until solid and then form into balls. Makes approx. 50 fillings.</span>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-10118785833715420652009-11-24T10:43:00.001-08:002009-11-25T17:13:06.466-08:00Tabitha's Frosting2 boxes or one large bag powdered sugar - thank you for not making me measure powdered sugar!<br />1/2 cup butter, softened<br />1 tsp almond extract<br />1/4 tsp cream of tartar - this helps the icing set up so you can stack them later<br />1/2 cup milk, you can add more depending on the consistency you want it<br /><br />Beat the powdered sugar and butter in a mixing bowl until crumbly. Add the extract, cream of tartar and slowly add the milk. Beat until smooth and creamy, adding more milk, if <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">necessary</span>. Add coloring if desired. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408214013447952242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoF354sMycQohLe_BYhQu13TSUUz0J2i5eNRewIYLJ6ZGo2L-S_lvknmeSdygnVFNHCvdpUk4dUblUV-fxKWzgJyQk1JImL0V1C5tT5wvtAvyIr7LvQzG7MiXJ3YU6T7HXjPdcONveCo/s400/PB200050_edited.JPG" />Okay so that is Tabitha's recipe. I was so intrigued with how good the almond taste, which is still my favorite flavoring, by the way that I started going a little nuts. This makes a lot of frosting, so I started <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">experimenting</span> with flavors and colors. I like to divide this batch into four smaller bowls and add different colorings and flavors in each bowl. Some of my favorites: lemon, raspberry, coconut, mint, plain ole vanilla, orange, cherry, maple, etc. I think you get the idea. Have fun and prosper.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-30023798239406980812009-11-24T09:31:00.000-08:002009-11-24T10:36:17.001-08:00Whipped CreamFresh homemade whipped cream. Nothing better. It completes the dessert. It can turn a simple bowl of berries into a decadent dessert. The addition of dry milk does not change the taste one bit, but it will work to stabilize it. You can now make your whipped cream in advance, without worrying about deflation.<br /><br />This makes 2 cups:<br /><br />1 cup heavy whipping cream<br />4 tsp sugar<br />1 Tbsp nonfat dry milk<br />1 tsp vanilla<br /><br />Refrigerate a bowl (glass or non-copper metal) until it is chilled. Combine all ingredients and mix at a high speed until soft peaks are formed. If you over mix, it will turn to butter or separate, so keep an eye on it.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-32639143402686662772009-11-09T11:40:00.000-08:002009-11-09T12:03:08.181-08:00Clam Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevBHb3hp_FHLCHBP_h9oyEbQUJ2VeXCAi4QioZmP7bLmuGYozkudCJxrD5oNfDgdgjtlzAhMqkmbFntFQ57LeOQg-Q9fq-wA2K1IOmnSOlDZQ0Yhys-SyFo44gkS5hFWsfUkzqz1B1N8/s1600-h/clam+chowder.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevBHb3hp_FHLCHBP_h9oyEbQUJ2VeXCAi4QioZmP7bLmuGYozkudCJxrD5oNfDgdgjtlzAhMqkmbFntFQ57LeOQg-Q9fq-wA2K1IOmnSOlDZQ0Yhys-SyFo44gkS5hFWsfUkzqz1B1N8/s400/clam+chowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5402196754998325186" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COwner%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} -->M</style><o:p><span style="font-family:trebuchet ms;">McKayla's favorite soup is clam chowder. She loves it with good sourdough bread. If she sees it on a menu, she orders it. She is very loyal.</span>
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<br /></o:p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsQ1p3QJLT5ThiacLj_PnUfv3y1i41h5gXelXa7IkexS97t2GURVdPHI9l_FWzb98VukqYY6X0cnZrDhu3hmiQ83SxzFOl8nl6lSLTOj6kacX-1237Jh1UhplgMF2W9P1CtJivtjZfI/s1600-h/gladstones_ext.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsQ1p3QJLT5ThiacLj_PnUfv3y1i41h5gXelXa7IkexS97t2GURVdPHI9l_FWzb98VukqYY6X0cnZrDhu3hmiQ83SxzFOl8nl6lSLTOj6kacX-1237Jh1UhplgMF2W9P1CtJivtjZfI/s400/gladstones_ext.jpg" alt="" id="BLOGGER_PHOTO_ID_5402196759635603042" border="0" /></a><o:p><span style="font-family:trebuchet ms;">I love clam chowder as well, but I have had the best so nothing else can compare. Gladstones of Malibu is pure cream and clams. Maybe a little salt and pepper. Perhaps some butter. It is the richest, most celestial clam and cream concoction created. Notice when I start salivating that the alliteration begins?
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<br />I love the traditional chowder with all the veggies in it as well. Which is what this is. But don't begrudge me my little reminiscence. Enjoy it with some sourdough bread.
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<br /></span></o:p> <p class="MsoNormal" style="margin-left: 0.25in;">3 (6.5 ounce) cans minced clams</p> <p class="MsoNormal" style="margin-left: 0.25in;">1 cup minced onion</p> <p class="MsoNormal" style="margin-left: 0.25in;">1 cup diced celery</p> <p class="MsoNormal" style="margin-left: 0.25in;">2 cups cubed potatoes</p> <p class="MsoNormal" style="margin-left: 0.25in;">1 cup diced carrots</p> <p class="MsoNormal" style="margin-left: 0.25in;">3/4 cup butter</p> <p class="MsoNormal" style="margin-left: 0.25in;">3/4 cup all-purpose flour</p> <p class="MsoNormal" style="margin-left: 0.25in;">1 quart half-and-half cream</p> <p class="MsoNormal" style="margin-left: 0.25in;">2 tablespoons lemon juice
<br /></p> <p class="MsoNormal" style="margin-left: 0.25in;">1 1/2 teaspoons salt</p> <p class="MsoNormal" style="margin-left: 0.25in;">ground black pepper to taste</p><p class="MsoNormal" style="margin-left: 0.25in;">a drop or two of Tabasco, according to your taste.
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<br /></p> <p class="MsoNormal" style="margin-left: 0.25in;">Saute the onions, celery, potatoes and carrots with 1 Tbsp of the butter over medium heat until just soft. Add water to cover, and cook over medium heat until tender. </p> <p class="MsoNormal" style="margin-left: 0.25in;">Meanwhile, in a large, heavy saucepan, melt the rest of the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clams* with their juice. Heat through, but do not boil. When clams are heated through, stir in lemon juice, and season with salt and pepper and Tabasco. Serve immediately.
<br /></p><p class="MsoNormal" style="margin-left: 0.25in;">
<br /></p><p class="MsoNormal" style="margin-left: 0.25in;">*Stir in clams just before serving. If they cook too much they get tough. </p> The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-8448670449043566092009-11-03T06:39:00.000-08:002009-11-03T07:55:03.336-08:00Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpXcN4ZLHOyjxM1UBX98IBY2g7R0-4Oprg1uNh58SFFo7-hBBoSGRMy_VRdVsOYnIJ-OEf_H7wR4vbV_98uMxkd4r5m1bOBATQHm74eNsIsDcXcdL6cn3Y8cbNiD0tUX0a3AxiI9_rUE/s1600-h/chili.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 370px; DISPLAY: block; HEIGHT: 324px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399905601391247874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpXcN4ZLHOyjxM1UBX98IBY2g7R0-4Oprg1uNh58SFFo7-hBBoSGRMy_VRdVsOYnIJ-OEf_H7wR4vbV_98uMxkd4r5m1bOBATQHm74eNsIsDcXcdL6cn3Y8cbNiD0tUX0a3AxiI9_rUE/s400/chili.jpg" /></a><br /><div>I am not a recipe person for chili. I usually just toss in a bunch of stuff, heat it through, correct the seasonings and yell: "Come 'n get it!" The night after tacos is a good time to make chili. Toss the leftover taco meat, tomatoes, onions, open a can or two of beans, add some seasonings ... et voila. Top it with sour cream, cheese, or guac. Everyone is very happy. For the meat, I can add leftover steak, pot roast, meatloaf, chicken. I like black, kidney, white, chili, or pinto beans. Saute whatever veggies I happen to have. It is never the same, but I kind of like that about my chili. Always a surprise, always good.</div><br /><div>So why am I publishing a recipe for it? Because I signed up to bring chili for a church Halloween party and was given a recipe. A recipe? The fun of chili night at church is trying every one's different recipe. Sampling a little of each and then finding out who made what and then getting their recipe. It is not about eating dinner, it is the fun of discovery. </div><div></div><br /><div>Well, it turns out I really liked this recipe. So here is it. If I ever need to make chili from scratch, or I someone asks me for a recipe, I now have something in writing. My favorite thing about it is that is is chunky and has plenty of vegetables. That is the way I like my chili.</div><div></div><br /><div>Okay, okay, I confess. They gave me this recipe and I used my leftover taco meat and turkey meatloaf and I added a can of black beans and I ran out of dried parsley. I also sauteed the veggies first, which I will add to the recipe instructions. But seriously, every one's chili tasted good. No one ever pointed out that mine was <em>that</em> different.</div><div></div><br /><div>So here is the recipe in it's purity. Let your conscience be your guide. (Translation - substitute and add <em>like crazy</em> and feel good about it.)</div><div></div><br /><div>1 lbs ground beef</div><div>3/4 cup diced onion</div><div>3/4 cup diced celery</div><div>3/4 cup diced green pepper</div><div>2 cloves garlic, minced</div><div>1 can tomato sauce - 15 oz</div><div>1 can chili beans with liquid - 15 oz</div><div>1 can kidney beans with liquid - 15 oz</div><div>1 can diced tomatoes with liquid - 15 oz</div><div>1/2 Tbsp chili powder</div><div>1/2 tsp dried parsley<br />1 tsp salt</div><div>3/4 tsp dried basil</div><div>3/4 tsp dried oregano</div><div>1/4 tsp ground black pepper</div><div>1/8 tsp Tabasco sauce</div><div></div><br /><div>Brown the ground beef in a skillet over medium heat and cook until even. Drain grease. With the greasy residue, heat and toss in the garlic and then add onions, peppers, and celery. Stir and cook until they are soft.</div><br /><div>In a crockpot, add the meat, veggies, and EVERYTHING else. Stir it all up. Cover and cook for 8 hours on low. Stir it up a couple of times throughout the day.</div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-11420506123956809992009-10-13T13:03:00.000-07:002009-10-15T09:17:15.202-07:00Italian Creme Soda<div><div><div><div><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5392190946439431106" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1akQpibOLhyVUwEuMklgh-Xe-Gg0h_SQCtkhLMp3usD69So39VMLAQZMDW3lnquEH-H6Wb5RgfB62NF3bO29IH5rj3Zjs60w70KH1hlH2ImGAPl3bo0nedImcBpHuPLWbIX4Qirxzwpk/s400/cream+soda.JPG" border="0" />When I was at BYU, I had two friends who were in their senior year, Lori and Kari. They were roommates since their freshman days and I had been all over. (At that point, I had gone to community college, BYU-Hawaii and served an 18 month mission.) We really didn't see each other that much, but one night they called me up and wanted to know if I wanted to join them for a run to The Old Spaghetti Factory in Salt Lake City. I jumped at the chance to hang out and eat something more interesting than top ramen or a baked potato. One of them had worked there and knew everyone. Apparently, they made this run quite often. They also knew what to order.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5392190953916133010" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGS8LNiO17PcW-BvAbWLqatEWHhyphenhyphenndRb9UgPnfBiCCA5GNzHXAIoHI0dv0B0KYPb3YN9DsmtVgEEe_E-SlyQm6UW_tE6TYlAJTgdZq8uilDosyZ1gZ_ClRgeUD2s4qhO_Gxca-zlPa58/s400/cream+soda+2.jpg" border="0" />They said I had to get the Italian Creme Soda. Not only was it to die for, but it came in a neat souvenir glass. Well, how do you say no to that? I ordered a raspberry flavored and the rest is history. Lisa & Raspberry Creme Soda: A Love Story. They brought it in a tall glass with ice, creme, raspberry syrup, and soda water. You could still see the layers of everything and you were supposed to stir it all up yourself. The swirling of white and red are lovely and should be enjoyed by the drinker.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 313px;" id="BLOGGER_PHOTO_ID_5392190974557613346" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yVMz7oiDt2Pg7gv9No0NEO6W4ikiFExjqdGYpw-nyzSvmEK4ZyNFD1B3jz98dl-Ps9mjWPohLWKsVdCYClUON3Jz_lmRuzKoUK6WpNBafhYU3yRo_Qq31uZp2m-crClZ5E-rCmbgUpA/s400/Torani+Syrup2.jpg" border="0" />This was the first of many runs we did together. In fact it was the first of three runs we made in one week. I think it was the only time I saw them that year: on our Spaghetti Factory runs. each time I got an Italian Creme Soda. I had a nice set of glasses. There are many flavors to try, but I love the red and white swirls in raspberry best. You can also adjust the amounts of soda to cream to syrup. It is ALL about YOU.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 267px;" id="BLOGGER_PHOTO_ID_5392190965083471362" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXqpEHVUh4HIhPsTg-JF-d4DtAUzUj1M2VGUvsXtJCfjhYuX28AsoH_OmcsHZMf1iFEEBTJbHDLkepYAhU0gfWickrML6hOKSEsw-BxrHU-_LjYjFY7YS0zDX2PpFvVlR8yUa1CCd1zY/s400/torani.jpg" border="0" />I hadn't thought about it for a while, then Jen and Alyssa started going on and on and my throat started feeling a bit parched. While sorting through the food stuff to put away in my new kitchen I spied it: Torani Raspberry Syrup. Guess who is having Italian Creme Sodas tonight?<br /><br />For each serving:<br />2 oz half-and -half<br />2 oz Italian syrup flavor (Vanilla, Cherry, Orange, Raspberry, Almond, Hazelnut, Caramel or any other flavor you can find)<br />4 oz club soda<br />2 oz crushed ice<br /><br />Use a tall glass with straight sides. Put in the ice first, then slowly add the soda, then the syrup and then the creme. With a long spoon stir until smooth. I use a straw. </div></div></div></div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com2tag:blogger.com,1999:blog-3603256907544114045.post-48074606489530398772009-09-30T06:31:00.000-07:002009-09-30T07:41:39.772-07:00Sweet Potatoes and Apples<div> Since Dr. Atkins taught us how evil the potato is (my apologies to those with roots in Idaho) we have been looking for other alternatives in our side dishes. The solution? Brown rice instead of white, whole wheat pasta instead of semolina, and let's start coming up with something to eat <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">instead</span> of potatoes.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 313px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5387269805883472258" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJJolAjyawYYX-rqAoj1P2utJ6ONp7n6YgKiAtNDOkqsLjqcKU8RroBjBP9856sWIdkeeud6YleTzzAs7A26mZsBq-5lUopMXHBIjZxlGrXIhd3MluU9pYJ_CvGVZj4bvQCKQ_gAJAvo/s400/sweet-potato-clean15-lg.jpg" border="0" />One more point: there is a difference between a sweet potato and a yam. Most people use the terms <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">interchangeably</span> and most recipes can handle either. You can use either for this recipe. I find that most stores carry yams year round, but sweet potatoes only seasonally. Both are good and Yams have more orange in them which usually is a sign of really good vitamins and antioxidants and other really positive things.<br /><br />Now that we know how good they are, lets add naughty things. The main thing we are adding here are apples, which aren't naughty so that is a good sign. They sweeten up the potatoes quite a bit. The only key is that, depending on how you like the texture, the potatoes will probably need more cooking time than the apples. Cut them both the same size. This recipe serves 12, I have cut it in half many times. While typing this in, I also was thinking that you could toss some nuts into it as well. I haven't tried it yet.<br /><br />6 sweet potatoes OR yams (cooked, peeled, and cubed)<br />6 tart apples (peeled, cored, and cubed)<br />3/4 cup brown sugar<br />1 tsp cinnamon<br />1/4 tsp nutmeg (optional)<br />1/2 tsp salt<br />1 Tbsp melted butter<br />1 Tbsp lemon juice<br /><br />Preheat oven to 350. Place cooked potatoes and uncooked apples in a 9x13 inch baking dish. Combine the remaining ingredients and mix together in a separate bowl. Toss with potatoes and apples. Bake for 1 hour. </div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-28772527503288303712009-09-29T06:39:00.000-07:002009-09-29T06:56:18.421-07:00Pumpkin Soup<div> This recipe is courtesy of Kim Donaldson. I do not always pick friends who are great cooks. It is merely a coincidence that I seems to be drawn to them.<img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5386874469171572994" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWIkhxUpL98k4m8ea9gLjexHhW0B-x4gfSHxadqOoFOnEKAVNXzV96NpSuy7EXpE6p-4b3KS-cjotnAhpap4XEs-DocDpgNBxUvOyi-ZO9UDEPdovnhyutbQgSWezfV3nqwe9iOnmWnM/s400/pumpkin_soup.jpg" border="0" /> When I first tried this, I was a little skeptical. I love pumpkin desserts. I couldn't imagine liking pumpkin in something savory.When I saw nutmeg was added, I was really skeptical, even though I like nutmeg in savory dishes (spinach, Alfredo sauce.) I too closely associate pumpkin and nutmeg with sweet. But what can I say? It works. Because this includes a can of puree pumpkin, it is easier and smoother than cleaning, roasting, scraping, chopping, and puree-ing a real pumpkin. But hey, if you have to do that to live with yourself, go for it. I was just fine with the can - better than fine. This is smooth. With a little swirl of cream and a sprinkler of an herb - I am thinking sage - this is fine dining. <br /><br />A big PS to this: all my children love ... adore this soup. That alone makes this a keeper.<br /><br />4 T butter<br />1/3 C flour<br />2/3 C grated onion (1 medium)<br /><br /><div>4 C water</div>4 chicken flavor bouillon cubes<br /><br /><div>1 (16 oz) can of pumpkin</div>2 t salt<br />1 1/3 t lemon juice<br />1/4 t pepper<br />1/4 t nutmeg<br /><br /><div>2 2/3 C half & half<br />1/3 cup grated Parmesan cheese (optional)<br /></div><br /><div>In a large pan, melt butter and saute onions until soft, stir in flour. Stir until the flour and butter make a nice smooth roux (except for the chunks of onion.) Add the bouillon cubes which have been dissolved in water. Stir until smooth and thick. Add pumpkin, salt, lemon juice, pepper and nutmeg. Heat to boiling, stirring occasionally. Let simmer 15 minutes. Add the half & half. Heat through but do not boil. Add the cheese, if so inclined and stir until blended. Correct seasoning. Serve immediately.</div></div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-64504841297646620632009-09-28T12:43:00.000-07:002009-09-28T19:40:44.360-07:00Tres Leche Cake<p style="text-align: center;"><img alt="http://images.marthastewart.com/images/content/tv/martha_stewart_show/show_photos/3101_3150/3132_031308_treslechescake_l.jpg" src="http://images.marthastewart.com/images/content/tv/martha_stewart_show/show_photos/3101_3150/3132_031308_treslechescake_l.jpg" /></p> <p><strong><span style="font-weight: normal;">This is my favorite cake in the whole world. I first tasted it when I was teaching at Fenton Ave. Charter school where 98% of the students were of Hispanic descent. One day, to celebrate a birthday, a mother brought in what looked like an ordinary cake with lots of fruit on top. She offered me a piece and, being a true cake girl, I graciously accepted. I took a bite and almost died right then and there. The mother spoke no English, but somehow in that moment, language was transcended as I expressed that it was love at first bite. The next day she brought me my own - which by the way, despite my cake-lovers instinct, I shared with other teachers - and the business card to the bakery. It was the greatest gift I ever received as a teacher. </span><br /></strong></p> <p><strong><span style="font-weight: normal;">When I moved, I found other tres leche cakes. They had them at Walmart and Fresh & Easy (in the frozen section.) No, no, no. I am sorry but those were sorry excuses. I had a few homemade and a few from other bakeries. I was in trouble. Apparently I had eaten the BEST ever and would never find anything that was even close. Even the Martha Stewart recipe called for "frozen whipped topping." I mean how could anyone put anything but real whipped cream on this glorious creation. I couldn't even attempt the recipe because of that disrespectful overture. I ended up having to ask around. I got all sorts of answers to my pleading. Nothing was close. I finally asked a mom of one of my kid's sport teams where to get one. She didn't speak a lick of English and neither did the people in the bakery. It was divine. So my conclusion: The good stuff is a safely guarded secret by those who are completely fluent in Spanish bit don't speak more than ten words of English. I just don't trust anyone else.</span><br /></strong></p><p>1 cup all-purpose flour<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt</p> <p>5 eggs<br />1 cup sugar<br />1 teaspoon vanilla<br />1/3 cup milk</p> <p>1 can evaporated milk<br />1 can sweetened condensed milk<br />1/4 cup heavy cream</p> <p>Preheat oven to 350 degrees. Spray 9 x 13 inch pan liberally until coated.<br /></p><p>Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into other mixture very gently until just combined.<br /></p><p>Pour into prepared pan and spread to even out surface. Bake for 35 to 45 minutes or until toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.</p> Combine condensed milk, evaporated milk, and 1/4 cup heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.<br /><br />1 pint heavy cream, for whipping<br />3 tablespoons sugar<br />1 tsp vanilla<br />Fruit to garnish - I love strawberries<br /><br />Whip cream with sugar and vanilla until thick and spreadable. Spread over the surface of the cake. Garnish with fresh fruit (or maraschino cherries.)The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1tag:blogger.com,1999:blog-3603256907544114045.post-6792133016055228072009-09-17T12:57:00.000-07:002009-09-19T17:41:44.289-07:00Layers of Skin Lesson<div>I think the only legitimate justification for jello is to build parts of the body for educational purposes. I also believe that once you make this, the layers of the skin enter into the permanent memory. Sure you might forget the details, but the image of it will stay forever. The coolest part is that as the dye from the peanut M&M's liquefies, you get that really cool blob of blue and the yellow as well. This makes it more realistic, but takes time. Let it sit in the refridge for a little.<br /><br />I am not sure how this tastes, but I'm sure some sugar fiends will love it.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383343205853881714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxQl2FtoxInFUcoAQzbD6wiCr2YmGZQlTguMc5Oicuaxy-DZEFk8oXwVcPJsFhXHoQWbr584HxHkcgFevJ5FDUqzx3ZU3VTS7UnT-S85Pdc_ukCZWOxIt3V0mAwGwEeP9QpqK_2EHAz8/s400/P9170017.JPG" />Layer, in reverse order:<br /><br />Epidermal Surface - made up of dead cells - crushed up cornflakes<br />Epidermis - made up of dead, dying, and new skin cells - cool whip mixed with cocoa powder to resemble skin color.<br />Hair Follicle - hole from which a hair grows - large marshmallow<br />Hair - licorice. Put the licorice in the marshmallow and then insert into the dermis layer.<br />Meissner's Ending - detects light pressure - grapes<br />Pacini's Ending - detects heavy pressure - Peanut M&M's (yellow)<br />Sebaceous Gland - makes sebum, a natural oil - Peanut M&M's (blue)<br />Dermis - made up of tough, flexible fibers or collagen and elastin - red jello (or pink)<br />Subcutaneous Fat Layer - helps to store food, warmth, and absorb knocks - orange or yellow jello with corn pops</div>The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com0tag:blogger.com,1999:blog-3603256907544114045.post-65134052837982381072009-09-04T12:03:00.001-07:002009-09-04T12:08:39.804-07:00California Geography Lesson<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvZffNfFTiuhnxphsQ7Fye_ig4mqmSTqv28f33AjrqKYHVNxeCcBrKzQuThKdomKXcS8MdBdE5QYj-QAKgwGu60xa1utibPUKkXiaAK1fjIEXTzxqHI9C08YzDU8RnEeuYDol8-taiQI/s1600-h/P9040002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvZffNfFTiuhnxphsQ7Fye_ig4mqmSTqv28f33AjrqKYHVNxeCcBrKzQuThKdomKXcS8MdBdE5QYj-QAKgwGu60xa1utibPUKkXiaAK1fjIEXTzxqHI9C08YzDU8RnEeuYDol8-taiQI/s400/P9040002.JPG" alt="" id="BLOGGER_PHOTO_ID_5377690142632172722" border="0" /></a>This geography lesson is about as good as it gets. Trace the map on the back side of wax paper. The beans represent the Mountains. The guacamole is the Central Valley. The cheese is the Desert. The sour cream is the Coast. Eat with tortilla chips when you are finished. Geography has never tasted so good.The rlmmmmcaress familyhttp://www.blogger.com/profile/04393202441209137144noreply@blogger.com1