tag:blogger.com,1999:blog-65428101940248389872023-11-16T04:30:24.580-08:00A Shared MileA blog to remember the good times, past, present, and future
(i.e. Cooking, eating out, family, friends, and finding new adventures)Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-6542810194024838987.post-32156239759945652832012-02-28T21:28:00.003-08:002017-02-27T11:05:36.629-08:00Ignorance is Bliss - or - Coconut Split Pea Soup with a Curried Brown Butter Drizzle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">One of my first finds out here in blog land was <a href="http://www.101cookbooks.com/index.html" target="_blank">101 Cookbooks</a>. <span style="font-family: "Trebuchet MS",sans-serif;">Her blog is full of recipes that are often an amazing combination of simple ingredients that work together to yield robust, interesting, and delicious flavors. </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">She has been blogging for quite some time now and her second book came out last year. I had her book along with several others saved in my amazon shopping cart for quite some time. I try to ration the cookbook purchases. A couple of weeks ago I was online buying a vacuum filter and as luck would have it I was in need of something to send me over the $25 free shipping limit. No way Mr. Man could ask why I needed ANOTHER cookbook now...this was plain and simple savings here. I needed the book to get the free shipping and quite frankly it would be wasteful of me NOT to buy the book. </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIW62jR77XAsH9-3NOItlg5P2O0kWGZGbnAPTDgQskFrefi1_YYEN5DLcQ8nMxjp1ZaVhgeg8HeMLu6yGVrCfjnR9JfqMVqqebYubmpc6V2PPlQ1evUZr_lbdOhCD2WaH0gq2o8VFdZc5/s1600/dry+split+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIW62jR77XAsH9-3NOItlg5P2O0kWGZGbnAPTDgQskFrefi1_YYEN5DLcQ8nMxjp1ZaVhgeg8HeMLu6yGVrCfjnR9JfqMVqqebYubmpc6V2PPlQ1evUZr_lbdOhCD2WaH0gq2o8VFdZc5/s320/dry+split+peas.jpg" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">This recipe stood out to me right away among the many that I marked to try soon. I make some form of lentils around here pretty frequently, so I am always on the lookout for a new ideas to add to the lentil repertoire.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Heidi gives you the choice of using green lentils or green split peas for this soup. She recommends the green split peas for the aesthetic value they add to the end color of the soup. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">I had both on hand and had a small existential crisis trying to choose. I was pretty convinced that green lentils were significantly healthier than green split peas, but Heidi recommended the green split peas. I wasn't completely sure about the nutritional value so I decided that ignorance was bliss and I would use the green split peas and worry about the health effects later.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Once the soup was done, I was skyping with a friend who also loves Heidi and her blog and told her about my cavalier ignorance on the healthier choice until the soup - and the damage were done. My friend wisely pointed out that I probably shouldn't stress out about it too much. It's not like I was having to decide between donuts or lentils. Wise advice. I took it and enjoyed several bowls of this soup guilt free. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">You should too. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">P.S. I did eventually get curious and it turns out that green slit peas and green lentils are practically identical nutritionally speaking. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Coconut Split Pea Soup with a Curried Brown Butter Drizzle</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">serves 4</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">My version of Heidi's soup is almost identical to <a href="http://www.101cookbooks.com/archives/green-lentil-soup-with-curried-brown-butter-recipe.html" target="_blank">hers</a>. In general my differences involve the use of some amazingly flavorful and hot habanero's from my new <a href="http://oaktownspiceshop.com/" target="_blank">favorite spice shop</a> instead of red pepper flakes, the addition of avocados to top it instead of chives which I never seem to have on hand, and swapping out some of the butter for olive oil. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">One last thought. When choosing the amount of heat to add, consider that you will be adding some amount of the curry powder later. Indian curry powders have varying levels of heat, so take yours and your personal heat index into consideration. I thought the soup had the perfect level of heat. Mr. Man disputed the fact that anything spicy had been added at all. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-family: "Trebuchet MS",sans-serif;">For the Soup:</span></b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1-2 Tbs. olive oil</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 large yellow or white onion, chopped</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">3 cloves fresh garlic, chopped</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">up to 1/2 tsp. of heat (habanero flakes, red pepper flakes)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">5 1/2 cups watered down vegetable broth (I used one bouillon cube) </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups green split peas</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup coconut milk</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">salt to taste </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 avocado</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-family: "Trebuchet MS",sans-serif;">For the Curried Brown Butter:</span></b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">3 Tbs. unsalted butter</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbs. Indian curry powder</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Chop the onions and garlic and then heat the olive oil in large soup pot over medium heat. Once it is hot add the onions, garlic, and heat spice of your choice. Continue to cook the onions and stir occasionally until the onions soften. This should take just a few minutes.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Add the vegetable broth or water and lentils and then simmer until the lentils are tender. This can take anywhere from 20-50 minutes. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">While the soup is cooking, prepare the Curried Brown Butter. Put the butter in a small saute pan over low to medium heat. Continue to hear the butter until it gets brown and smells fragrant. Once it starts to brown throw the curry powder in and stir. Continue to cook for another minute or so and then turn off the heat.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Once the lentils are soft turn off the heat. Pour in the coconut milk. Puree the soup to your desired consistency (thanks mamacita for the immersion blender...I use it ALL THE TIME). </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Stir in half of the curried brown butter and salt to taste. Serve the soup drizzled with more of the curried brown butter and scoop out a few pieces of avocado to add to the top.</span></span></div>
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<div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com0tag:blogger.com,1999:blog-6542810194024838987.post-26220208885041308652012-02-22T20:21:00.004-08:002012-02-26T15:24:09.723-08:00Public Service Announcement - Roasted Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2012%2F02%2Fpublic-service-announcement-roasted.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-9OvofYkjU-k%2FT0WzzotSi2I%2FAAAAAAAADw0%2FNuvku7d967c%2Fs400%2Froasted%252Bmushrooms.jpg&description=Roasted%20mushrooms%20and%20mushroom%20humor.%20%20">Pin It</a><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5MZRbrdl7TuOqhBXMOZ4P3Wua10aXabxZYOvO5DbWSZvomLkt0PQBxpYpvCzGOETtv6EGr-MqyIr3ycEvcEH2ZOBbEhwu_2QbVzHexEiTF4n9KWZTfTNvzvKUEzFWmiWfPyBTAk-LnpT/s1600/roasted+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5MZRbrdl7TuOqhBXMOZ4P3Wua10aXabxZYOvO5DbWSZvomLkt0PQBxpYpvCzGOETtv6EGr-MqyIr3ycEvcEH2ZOBbEhwu_2QbVzHexEiTF4n9KWZTfTNvzvKUEzFWmiWfPyBTAk-LnpT/s400/roasted+mushrooms.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Roast your mushrooms people. Roast your mushrooms. Do it now. This is a public service announcement. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I don't know about you, but roasting mushrooms had never really occurred to me. But, apparently some people already know about it. Like<a href="http://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/" target="_blank"> this post</a> or <a href="http://mymansbelly.com/2011/12/12/roasted-pumpkin-chanterelle-pomegranate-warm-salad-recipe/" target="_blank">this one</a>. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Now that I know, I can't seem to stop making them and telling people about them. Roasting mushrooms brings out this amazingly earthly and nutty flavor, even from the little button mushrooms. Add to the enhanced flavor the slight crispiness that comes from roasting and it becomes a revolution.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I haven't even told you the best part yet. It is easier than sauteing. EASIER than sauteing, people. You just throw them in the oven and mix them up once and soon they are done. Plus, you can make much more than you can in a saute pan since you aren't supposed to crowd your mushrooms (thank you Julia- now that I know I can't stand crowded mushrooms and will even go so far as to saute in batches). By roasting them you are only limited by the size of your roasting pan. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
I have been tossing the roasted mushrooms on top of salads, polenta, or just on my plate in general. Most recently, I tossed them with some roasted cauliflower, olives, shallots, and fresh mozzarella for a warm salad. Really, you can't go wrong here. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">They are immaculate, which is why I tricked them out in that picture of the warm salad up above with faded edges and other sorts of extraneous nonsense. Either that, or it was one of only three horrible pictures I took (and most of my pics are bad - so you know these must of been <i>really</i> bad) and I had to do something to make it look presentable because I would rather have a bad picture than none.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">ANYWAY. Immaculate warm mushroom salad picture or not, you should stop whatever you are doing for a few moments and go roast some shrooms.<br />
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And while they are in the oven check out some <span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://favim.com/image/68351/" target="_blank">mushroom humor.</a> Makes me laugh EVERY TIME. Delicious and hilarious. Take notes Mr. Man.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Roasted Mushrooms</b></div><div style="font-family: "Trebuchet MS",sans-serif;">serves as few or as many as you would like<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Like I said before, these are great mixed in with other roasted vegetables (just make sure to roast the mushrooms on a separate pan since they do not take nearly as long), on top of a regular salad, or all by themselves. Get creative here. So far, the warm salad with roasted mushrooms, roasted cauliflower, shallots, olives, and fresh mozzarella has been my favorite. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">any kind, any quantity of mushrooms, sliced thick or broken apart </div><div style="font-family: "Trebuchet MS",sans-serif;">olive oil (about 2-3 Tbs. per pound mushrooms)</div><div style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Pre-heat your oven to 425 degrees F. While your oven heats up, get out your roasting pan (make sure it has sides) and line the entire bottom with either parchment paper or aluminum foil.<br />
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Slice or break apart the mushrooms. Slice them thicker than you normally would (at least 1/4 inch). </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Put the mushrooms on the lined roasting pan and drizzle with the olive oil and sprinkle the salt and pepper and mix it all together. Spread the mushrooms out so they are in a single layer and place it in the oven. The same rule applies here in regards to not crowding the mushrooms. These guys really like their personal space.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In about 6-7 minutes turn the mushrooms over and continue to cook. They will take another 5-10 minutes depending on the thickness of the mushrooms. They should be nice and brown. Dare I say, the first time you make them keep them in the oven for a minute or two longer than you think you should. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Remove them from the oven and come back here and shower me with praise. These little guys are also best eaten as soon as they are cool enough to eat. They are still even up to the next day, but have lost their crispiness.</span><br />
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</span></div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com1tag:blogger.com,1999:blog-6542810194024838987.post-50292301942729817312012-02-13T20:53:00.000-08:002012-02-14T20:07:36.652-08:00Whitney<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2012%2F02%2Fwhitney.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-abY3E9vZinE%2FTznoSm-aALI%2FAAAAAAAADwk%2FF2LLIrYfcM0%2Fs1600%2FWhitney-Houston-008.jpg&description=Another%20fallen%20soldier%20in%20the%20real%20war%20against%20drugs." class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6s-J4LA70y2sE13cAIoSuYjT-gFuPkr4plcXwwstvReFiOLN6BxI8P2jo7aTboL2OgjMXYqb1vY291XQn-V0UBHtwYRVT-j_b_dm0Dw-Ha-hRSYnpHGsB3DcXjqOWD4h4HgORh1LYrR53/s1600/Whitney-Houston-008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6s-J4LA70y2sE13cAIoSuYjT-gFuPkr4plcXwwstvReFiOLN6BxI8P2jo7aTboL2OgjMXYqb1vY291XQn-V0UBHtwYRVT-j_b_dm0Dw-Ha-hRSYnpHGsB3DcXjqOWD4h4HgORh1LYrR53/s320/Whitney-Houston-008.jpg" width="320" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Another fallen soldier in the <i>real</i> war against drugs. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I hope you find peace. </span><br />
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</div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com0tag:blogger.com,1999:blog-6542810194024838987.post-13713829063447001902012-01-23T20:48:00.001-08:002012-02-26T15:23:37.389-08:00Not really a recipe (fair warning) - or - Quail egg raviolone with saffron sauce<div dir="ltr" style="text-align: left;" trbidi="on"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2012%2F01%2Fput-your-back-into-it-or-quail-egg.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oLfd9_R016s%2FTa9FSP-l_oI%2FAAAAAAAADp0%2FjxQhnma59II%2Fs1600%2Fquail%2Begg%2Bshells.jpg&description=Quail%20Egg%20Raviolone%20in%20a%20Saffron%20Sauce">Pin It</a><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="font-family: "Trebuchet MS",sans-serif; text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJKRQA4jFXq0eZjuuRX-G4hwNZviZr4ZreWK8nU9Paq5mzoQQD4DzSwOg2nBYqrhdEysLArx-VwjYTT0LMtjysA-ZOFEbYgn_ZA-YAtItGDHCE9dVRaiyijwrbQZrJvISyno3hk7qvXnE/s1600/quail+egg+shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJKRQA4jFXq0eZjuuRX-G4hwNZviZr4ZreWK8nU9Paq5mzoQQD4DzSwOg2nBYqrhdEysLArx-VwjYTT0LMtjysA-ZOFEbYgn_ZA-YAtItGDHCE9dVRaiyijwrbQZrJvISyno3hk7qvXnE/s400/quail+egg+shells.jpg" width="400" /></a></span></div><span style="font-size: small;"><br />
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<span style="font-size: small;">Ahhhhh, finally the last installment of the dinner party...this post has been haunting me for nearly a year now. To be honest I am not quite sure why my posting slowed down so much and then vanished for almost a year. I have put a lot of thought into it and I think that part of it was all the change going on. It was hard to keep up on things that needed to get done let alone feel inspired to blog.</span><br />
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<span style="font-size: small;">In case you don't take my word on the "a lot of changes part":</span><br />
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<ul style="text-align: left;"><li><span style="font-size: small;">Finished Grad School (but I <i>still </i>owe my adviser a publishable manuscript) Aug. 2010. </span></li>
<li><span style="font-size: small;">Moved to California Sept. 2010. </span></li>
<li><span style="font-size: small;">Got engaged Oct. 2010. </span></li>
<li><span style="font-size: small;">Moved to a townhome with a year long lease November 2010. </span></li>
<li><span style="font-size: small;">Finally got a job offer at Christmas and started a new job Jan. 2011. </span></li>
<li><span style="font-size: small;">Started to plan wedding and instantly felt overwhelmed Feb. 2011. </span></li>
<li><span style="font-size: small;">Started looking for a home to buy and instantly felt overwhelmed March 2011. </span></li>
<li><span style="font-size: small;">Realized I hated my job and entered a professional identity crisis (seriously, I am a biologist and started looking into nurse practitioner programs among other career choices including pubic relations, interior design, cooking school, and getting knocked up) April - August 2011. </span></li>
<li><span style="font-size: small;">Mr. Man and I put at least four offers in on homes for which we were outbid-<i>every</i> time. Felt like we were living in a 2004 time warp May-Sept 2011.</span></li>
<li><span style="font-size: small;"> Continued to plan wedding(s!) that required large quantities of negotiating between ourselves, our families, and piles of money Feb- November 5, 2011.</span></li>
<li><span style="font-size: small;">Applied for and was offered dream job August 2011. </span></li>
<li><span style="font-size: small;">Finally bid on and had an offer accepted on a home September 2011.</span></li>
<li><span style="font-size: small;">Started new job September 2011. </span></li>
<li><span style="font-size: small;">Got sick as I have ever been in my life and was out of commission for two weeks - the timing of which happened to coincide with our move to the new home, was two weeks after I had started said dream job, and finally got better one week before said marriage for which there was still gobs of planning because I am the biggest procrastinator in the world. October 2011.</span></li>
<li><span style="font-size: small;">Moved into new home October 2011.</span></li>
<li><span style="font-size: small;">Got married November 6, 2011.</span></li>
<li><span style="font-size: small;">Went on amazing honeymoon.</span></li>
<li><span style="font-size: small;">Returned home to finally unpack. </span></li>
</ul><ul style="text-align: left;"></ul><span style="font-size: small;">Phew. You have no idea how amazing the last month has been. Our house is finally starting to look like a home and our time is becoming our own again rather than being taken over by open houses, home tours, wedding planning, unpacking, and home projects. </span><br />
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</span><br />
<span style="font-size: small;">It has been such a relief to finally feel like I can exhale and everything won't fall apart. Like I can sit for an afternoon and I won't suddenly be sinking in a to do list that is too large to overcome. This past period of time has had some really great times and some not so great times. But it has brought me to the place I am in. </span><br />
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<span style="font-size: small;">Now that things are calm, I finally have the chance to be still and take in all that has happened to bring me to the place I am at now. I feel so damn lucky I almost don't want to say it out loud for fear of jinxing it. Or even mistakenly making someone feel bad for gloating too much. But, I have to remind myself that I worked very hard to get to this place, where I get to live the daily grind and be appreciative of what it has to offer me. The way life rolls, I know this apple cart will soon be upset. I am okay with that. It's the typical up and down. For the moment though, I will enjoy the view and take the time to do the things I love. Like try to perfect my pasta making skills.</span><br />
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<span style="font-size: small;"><i>********* Below is the original post for this non-recipe recipe. I started it around April of last year. I just decided to keep it.*****</i></span><br />
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<span style="font-size: small;">I think the reason that I have felt overwhelmed by this post is that it involves making fresh pasta. We have made it five or six times now and it has turned out edible 4/6 times and just right once or twice. I don't really feel like I have too much insight here. Making pasta is just one of those things that takes a lot of trials to perfect. And the learning curve is definitely not directional. The first time we made pasta it was perfect. The third time it was inedible.</span><br />
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</span><br />
<span style="font-size: small;">So rather than stress myself out and try to master pasta making before I post this I am just going to direct you to another blog post that I think covers the subject just the way I would want to. <a href="http://ciaochowlinda.blogspot.com/2009/10/how-to-make-homemade-pasta.html">So head on over and make some pasta</a>, then come back here and make this raviolone cause it was plate licking good.</span><br />
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</span><br />
<span style="font-size: small;">This recipe was originally inspired by Dale on this past season of Top Chef. In one of the episodes he made a soup with an egg filled wonton. After searching around the internets I found a recipe by <a href="http://www.saltyseattle.com/2010/01/quail-egg-raviolone-aka-inverted-carbonara/">Salty Seattle</a> that inspired me and <a href="http://startcooking.com/blog/240/Saffron-Sauce">this sauce</a> too. Credit must be paid where credit is due. </span><br />
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<span style="font-size: small;">This is a non-recipe recipe. To make this you want to follow the pasta making recipe from that first link up there....then use Salty Seattle to get an idea for filling (get creative here- I used some fresh thyme and parsley along with some caramelized shallot) and how to crack those cute little quail eggs. Then head over to that last link for the sauce. Honestly this dish is really rich. You could probably get away with either just the egg or the sauce. But, if you have the patience go with both - you and your guests will literally be licking the plates. If you don't skip the egg and keep the sauce. Okay, so there is your non-recipe recipe. Enjoy! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWkeDa30ngBmHRNg22HyRdfVfsvSfAk4B_T9XX6ZMTZBkbSlFzoR6YOKSSSBRpc7gdkLpDhIXt6u0nNVWiDBiRrV2535alpbGNzMeL_iSbLnPVxes1w74mgE4ZCj-zDaze4P1eXNuZMEF/s1600/egg+ravioli+three+in+a+row.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWkeDa30ngBmHRNg22HyRdfVfsvSfAk4B_T9XX6ZMTZBkbSlFzoR6YOKSSSBRpc7gdkLpDhIXt6u0nNVWiDBiRrV2535alpbGNzMeL_iSbLnPVxes1w74mgE4ZCj-zDaze4P1eXNuZMEF/s400/egg+ravioli+three+in+a+row.jpg" width="300" /></a></span></div><span style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWz0H4ucaXrC-yAkp8J8jTnqPLjeouiyTNUl2P0wl98H8M5DSpdGukWgUHBnFdQvaSdtal31ouqtCtEnMtl5rwwmBtqAwJ-wxKnT__SMVCIHDQ9P3DCsH9RcDQ-oV034gtYP2W26tNEyF/s1600/whole+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWz0H4ucaXrC-yAkp8J8jTnqPLjeouiyTNUl2P0wl98H8M5DSpdGukWgUHBnFdQvaSdtal31ouqtCtEnMtl5rwwmBtqAwJ-wxKnT__SMVCIHDQ9P3DCsH9RcDQ-oV034gtYP2W26tNEyF/s400/whole+ravioli.jpg" width="400" /></a></span></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjPhDuGVI_CX6yDpr1kEsFCxQ7UtZlnVK4ndrQmMSGxTPN1Ui83gGRUK7hGmo7eknBw21J_JfY4M1RbIVXc06gCcnAlGxq63KziuWhM_yp_2lSpBZoE9aPCtDNudKlA8VfLskYf0SDJTW/s1600/bite+into+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjPhDuGVI_CX6yDpr1kEsFCxQ7UtZlnVK4ndrQmMSGxTPN1Ui83gGRUK7hGmo7eknBw21J_JfY4M1RbIVXc06gCcnAlGxq63KziuWhM_yp_2lSpBZoE9aPCtDNudKlA8VfLskYf0SDJTW/s400/bite+into+ravioli.jpg" width="400" /></a></span></div><br />
</div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com1tag:blogger.com,1999:blog-6542810194024838987.post-3071680059790282942011-04-06T11:01:00.000-07:002011-04-06T15:56:22.250-07:00Tidbits<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6uQG-jAZ15zxAeIzr-CNf3lG8QdDNVBsnymo_0JRIdGKTkj3K4qekiQlqOmZYGpOm8Da3BGUfd14inecoaQToVxgF0XvW1jGN22ALQeVhUm2gafHrqd1mkgbk3OD7C3XGt7UswdkEsXS/s1600/IMG_3407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6uQG-jAZ15zxAeIzr-CNf3lG8QdDNVBsnymo_0JRIdGKTkj3K4qekiQlqOmZYGpOm8Da3BGUfd14inecoaQToVxgF0XvW1jGN22ALQeVhUm2gafHrqd1mkgbk3OD7C3XGt7UswdkEsXS/s400/IMG_3407.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Some days you just have a bunch of random stuff to put out there. This is one of those days.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">I have a real corporate-like-Dilbert job now. I have never worked for a big corporation before. It has it's benefits and drawbacks. I am not sure how I feel about it yet</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Every week we have "casual Friday" at work. Last Friday, while standing in my closet and staring blankly at my work clothes, I got a little too excited when I realized it was causal Friday and I could wear jeans. I know sometimes life is all about the "little things," but I think I need a little more excitement in my life if causal Friday is a highlight of the day.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Over the holidays I wrote a rant about some rather rude travelers and put it out there that this behavior needed to stop. I recently just got back from some cross-country travel with the airlines, and while it was not as bad as over the holidays I see that some very special members of the public at large are refusing to change. So allow me to get back on my soap box and repeat myself:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For one, PLEASE get up out of your seat when the person next to you needs to get up. Making me crawl over you is awkward for both of us. And no, picking your feet up and putting them on your seat DOES NOT HELP.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Also, I just want to let you know that I am probably going to be taken down by the secret airplane marshal guy the next time I see someone CLIPPING their FINGERNAILS on a plane or other public place (except then it would be me getting taken down by the police). Seriously, I cannot sit by idly and let this happen. I will be forced to attack if this behavior continues. There aren't many things in this world that gross me out. So, kudos for finding one. Now, please stop.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Despite our best efforts, I have recently come to terms with the fact that my dog is a menace to society. I still love him to pieces.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Planning a wedding is even less fun than you would think. I understand the draw to eloping now. Just imagine a few people on a beach...no wait...scratch that. Mr. Man would die from sun exposure. Make that just a few people under a veranda overlooking some majestic view. Or maybe on the pirate ship in Vegas.I totally get it. In the end all the planning will be worth it I am sure....(repeat until it is true). </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">We just booked our honeymoon to Italy using miles. Soooo excited about the trip. Two weeks of eating and drinking our way through Italy sounds like the perfect way to start a marriage. </div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Spring time in California kicks the ass of spring time in the Pacific Northwest. And yes, I am gloating. And yes, its STILL better even though we had a record breaking 21 days of rain here in March.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Springtime veggies, like asparagus, popping up in the farmers market are one of the little things that ARE totally worth getting excited about. Finding some yummy little ones yesterday at the lunch time farmers market was the highlight of my day.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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Ummmmm...this is embarrassing because I don't have any kids to blame it on...but I have pink eye. WTF? <br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Thanks for listening! Feel free to vent, tell me about acceptable and not acceptable highlights of your day, the weather, and anything else on your mind. It's not a conversation without ya! (Plus, without you it's just me talking to myself and that is weird :) )</div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com6tag:blogger.com,1999:blog-6542810194024838987.post-16425037763837252962011-04-03T17:05:00.000-07:002012-02-14T20:08:36.926-08:00Getting culinary jealousy -or- Dinner party part 2, Creamy grits with crispy mushrooms and kale<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2011%2F04%2Fgetting-culinary-jealousy-or-dinner.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-gKMH-E0-Z6E%2FTZUbMurON1I%2FAAAAAAAADpQ%2FH3TMVWGfHLQ%2Fs1600%2FIMG_3725.jpg&description=Creamy%20Grits%20with%20Crispy%20Mushrooms%20and%20Kale" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<div style="font-family: "Trebuchet MS",sans-serif;">Sometimes it can be a little sad out here in the culinary world if you are a vegetarian. Sometimes a new craze is sweeping all the food magazines, blogs, and restaurants and there is just no way to participate if you are a vegetarian. For instance all things pig are way in right now. I think it may be on it's last leg with its time in the spotlight, but it's still in the forefront.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Other times, it's an ingredient, spice, or style of cooking that I can participate in, even if I have to adjust it somewhat. One such dish is shrimp and grits. I think that the southern influence on cooking is starting to pop up here and there, especially in some fancier restaurants. Southern cooking in general is hard for a vegetarian.<br />
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I see shrimp 'n grits on the menu in lots of places and I want to order it, but you know, minus the shrimp, and then it just doesn't seem worth it. I like grits for just about any meal aside from breakfast, and I have been wanting to try out a hearty, vegetarian version of these grits for sometime now.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I hardly ever toot my horn around here, but these grits were GD good. The girls had two more courses to get through in the dinner and they still went back for seconds. If that isn't the best compliment a dish can get than I don't know what is.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The combination of the creamy grits, sauteed mushrooms, topped with crispy kale chips (partly inspired by my ingrained sense that there must be something green in every meal - thank you mamacita) - all sitting in a little bit of broth are just what I needed to get over my grit craze jealously. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>Creamy Grits with Crispy Mushrooms and Kale in a Veggie Broth</b></div><div style="font-family: "Trebuchet MS",sans-serif;">makes 6 servings</div><div style="font-family: "Trebuchet MS",sans-serif;">I used a fancy mushroom for my dinner party. For this dish I think it is better to buy a smaller amount of a more flavorful mushroom than use more of regular button mushrooms. But, using button mushrooms would taste good too. I also call for white pepper here (my new fav obsession) since it matches the grits, but the black pepper pretty much tastes the same. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>For the grits:</b><br />
4 cups milk (any percent or non-fat is fine)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup quick-cooking grits</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp. garlic powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp. white pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8-1/4 tsp. cayenne pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4-1/2-tsp. tarragon</div><div style="font-family: "Trebuchet MS",sans-serif;">salt to taste </div><div style="font-family: "Trebuchet MS",sans-serif;">6 oz. cream or mascarpone cheese </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>For the Kale:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 large bunch kale, cut into chip size pieces, large stems removed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs. olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>For the mushrooms:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs. olive oil<br />
2 LARGE handfuls oyster (or any other kind of mushrooms), cut into large pieces</div><div style="font-family: "Trebuchet MS",sans-serif;">1 large shallot, finely chopped</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, minced</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Go ahead and chop the kale, mushrooms, shallot, and garlic...this will make this dish come together much easier.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 300 degrees F. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Mix the kale, olive oil, salt, and pepper in a bowl until coated. Place the kale in a single layer on a baking sheet. Once the oven reaches 300 degrees bake the kale for approximately 20 minutes or until they are crispy. Remove and set aside.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">While the kale is baking, start to make the rest of the meal. First heat up your broth. Once it is warm keep it on a low heat to keep it warm.<br />
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For the mushrooms heat up 1 Tbs. olive oil over medium high heat in a saute pan. Once it is hot put the shallots in and cook for a minute or two, then add the mushrooms. Stir the mushrooms every minute or two until they start to brown and then add the garlic. Cook until everything is a golden brown and then cover and remove from the heat (or turn the heat down to low when they are almost done to keep them warm until the grits are ready). </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Then put the milk and spices for the grits into a medium saucepan over medium heat. Sir it constantly to prevent it from burning. When the milk is just about to reach a simmer add the grits and stir until the grits are cooked, about five minutes. Add the cheese and turn off the heat. Stir until the cheese has melted and is well mixed in.<br />
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To serve put a ladle or two of grits into a bowl. Then add a ladle of broth. Next top with the mushrooms and then the kale (avoid getting the kale in the broth to keep them crispy as long as possible.</div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRklLKVI0L0dsf_viRfcxvOofB3bhSZdWpV2raTTVRGsvx4TgVGso2_m65tQ5_2AiR-ko7NYzPJKBfjoLKnWxFhhJ1jtE54bA7oLJRN4RwKf344QNt2esydnLtixS2jfu4vKSlSm0aL8gE/s1600/IMG_3726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRklLKVI0L0dsf_viRfcxvOofB3bhSZdWpV2raTTVRGsvx4TgVGso2_m65tQ5_2AiR-ko7NYzPJKBfjoLKnWxFhhJ1jtE54bA7oLJRN4RwKf344QNt2esydnLtixS2jfu4vKSlSm0aL8gE/s400/IMG_3726.jpg" width="400" /></a><br />
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</div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-51691822068114380412011-02-16T21:59:00.000-08:002012-02-14T20:09:06.079-08:00The things I do when Mr. Man is out of town - or - Dinner party part one, The most amazing watermelon radish salad ever<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2011%2F02%2Fthings-i-do-when-mr-man-is-out-of-town.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-_63L1SX-5Vw%2FTVy4PGK0LNI%2FAAAAAAAADpI%2FULBapk5BfAs%2Fs1600%2Fsalad.jpg&description=Watermelon%20Radish%20Salad-%20with%20honeyed%20pepitas%2C%20creme%20fraiche%2C%20and%20lemon%20vinagrette" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Okay, let us first start off with the claim I just made - that this is best radish salad ever. It really is. I hope that you won't judge it by the pictures. I know that my photos can't compete with the likes of some of the great food blogs out there, but I need you to trust me on this one and eat this salad.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I made this salad as part of a dinner party that I hosted for some girlfriends. Mr. Man is out of town right now and although I always miss him terribly, I like to take advantage and do all the things I don't do when he is home. I think everyone has a list like this. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My list goes a little something like this:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Leave my dirty clothes on the bathroom floor. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Not eat complete meals...just snack directly from the refrigerator. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Crawl into bed with my computer at 7 pm.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Eat Brussels sprouts in large quantities (I did not know until just now that Brussels is capitalized and has an s on the end. My love affair with Brussels is so new and I have so much to learn).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Turn the heat way up high. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Watch <i>Glee</i> without commentary.<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Eat sweet and savory foods....which is one of the inspirations of this salad.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This salad was also inspired by <a href="http://www.thekitchn.com/thekitchn/ingredient-spotlight-watermelon-radish--106793">watermelon radishes</a>. They are hot pink on the inside and light green on the outside. Such a welcome hint of color in the drab wintertime and as we all know (at least those of us who are dedicated to <i>The</i> <i>Birdcage</i>) one must have one tiny hint of color!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Anyway, this salad was a great way to start an amazing dinner party with some new and old friends back here in the Bay Area. It was a night filled with such good company that it spilled over into the food I was making and made it taste amazing. The next day I was filled with a warm cozy vibe from the night before and the feeling that I was starting to rebuild my community here. I hope this salad tastes as good for you as it did for me.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>Sweet and Savory Watermelon Radish Salad</b> </div><div style="font-family: "Trebuchet MS",sans-serif;">serves 6</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">One other note on watermelon radishes. They are much more mild and less bitter than regular radishes. If you are not normally a fan, give these a try and omit the regular radishes. Also, you can substitute sour cream in place of the creme fraiche if you don't have it or don't want to splurge. In place of the pepitas you could substitute pine nuts, slivered almonds, pecans, etc. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>For the Salad: </b></div><div style="font-family: "Trebuchet MS",sans-serif;">1-2 large watermelon radishes, thinly sliced</div><div style="font-family: "Trebuchet MS",sans-serif;">a handful of regular radishes, thinly sliced</div><div style="font-family: "Trebuchet MS",sans-serif;">3 heads endives, halved, hearts removed, and sliced lengthwise</div><div style="font-family: "Trebuchet MS",sans-serif;">6 tsp. creme fraiche<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>For the Honeyed Pepitas:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup raw pepitas</div><div style="font-family: "Trebuchet MS",sans-serif;">2-3 Tbs. honey</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs. sea salt, the bigger the salt pieces the better</div><div style="font-family: "Trebuchet MS",sans-serif;">parchment paper<br />
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<b>For the Vinaigrette:</b> </div><div style="font-family: "Trebuchet MS",sans-serif;">juice from half a lemon</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 cup grapeseed or other light oil</div><div style="font-family: "Trebuchet MS",sans-serif;">sea salt, to taste</div><div style="font-family: "Trebuchet MS",sans-serif;">white pepper, to taste (you can use black too, but I think that this salad looks prettier with the white since it blends in) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">First prepare the pepitas. Put the pepitas in a frying pan over medium heat. Toast them for a minute then add the honey and continue to toast them in the pan for another three or four minutes until the pepitas are golden. Once they are done spread them out on parchment paper, sprinkle with the sea salt, and allow them to cool.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Before you plate the salads, go ahead and make the vinaigrette by mixing together all the ingredients and set aside. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">To prepare the salad, first divide the endives evenly among six plates. Then divide the regular radishes among the plates, followed by the watermelon radishes. Top with the honeyed pepitas and finally a dollop of the creme fraiche. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Dress the salads just before you serve them. The vinaigrette causes the colors from the watermelon radish to leech from them and run. </div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com6tag:blogger.com,1999:blog-6542810194024838987.post-53949643504847732602011-02-14T20:45:00.001-08:002012-02-26T15:30:11.283-08:00I am the worst procrastinaor ever -or- Shaker Lemon Pie<div dir="ltr" style="text-align: left;" trbidi="on"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2011%2F02%2Fi-am-worst-procrastinaor-ever-or-shaker.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-93EpnQdsR0c%2FTViwQHC1izI%2FAAAAAAAADog%2F9O_H-SPOco4%2Fs1600%2FIMG_3343.JPG&description=Shaker%20Lemon%20Pie">Pin It</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">I have mentioned it once or twice before here on this shared mile of ours. I am a card carrying member of the procrastinator's club.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In general, I consider myself to be a really efficient procrastinator. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Oh, what's that you say? You don't quite understand how procrastination can help you to be a much more productive person?</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Well, let me direct you to a little essay that I once found on the internet. You know, the place where you should believe everything that you read.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The first time I read it, I was so excited that someone had finally explained, in words, why I was somehow able to be one of the worst procrastinators ever and still maintain a good gpa at an academically difficult college. Most people would think that a procrastinator would tank at a school that required hundreds of pages or reading, papers to write, and exams to take every week. Technically, I should have tanked. But, somehow I always managed. It wasn't always pretty, but it always worked out. I never missed a deadline.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So when I read <a href="http://www.structuredprocrastination.com/">this essay</a>, it was like I had found my own personal manifesto. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Basically, the theory is that to be a productive procrastinator you must always have a long list of tasks to accomplish going at all times. The key is to have seemingly important tasks at the top of the list. Tasks that you can procrastinate while you do all the other tasks on your list. It's genius, really. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Anyway, you are probably starting to wonder how Shaker lemon pie plays into all this procrastination talk. Well, I made this pie last year and have been meaning to write and post this recipe ever since. Not last year December, mind you. Last year, about this time, last year.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CT9s9xkxJTR250otskm2Z7CvRQx5wnMWr6e2-1gln7I_8QUMnLdPgQuT7VQDOG6w-IFbXATsyD1f5BSBSECIL_v7-0mw2rlrBRYlYo_Pa6y44MJuRYdWHK1rzLKfrOh8I0ZFlgkx_sn1/s1600/IMG_3335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CT9s9xkxJTR250otskm2Z7CvRQx5wnMWr6e2-1gln7I_8QUMnLdPgQuT7VQDOG6w-IFbXATsyD1f5BSBSECIL_v7-0mw2rlrBRYlYo_Pa6y44MJuRYdWHK1rzLKfrOh8I0ZFlgkx_sn1/s400/IMG_3335.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I have had it at the top of my to do list for a very long time. I think about it all the time and it nags at me. I have no idea why it has taken me this long to get around to posting about it, but it did. I have gotten a lot of other things done in that time, including other blog posts. It is hard to explain this logic myself, just go read the essay.</div><div style="font-family: "Trebuchet MS",sans-serif;">Anyway, this recipe is from the book <a href="http://www.tartinebakery.com/">Tartine</a>. It is from a very famous bakery in San Francisco. A bakery I never went to in my four years in the city. It is one of those places where the line extends for blocks while people wait for tables or to place orders to take home. I am sure it is worth the wait, but honestly I am way too hungry and cranky in the morning to go wait in a long line for food. So, I was really excited when they came out with their cookbook.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiNQHow-7dfbCRCB3LRDCcNFWh2ftML391C0q2zfgdRRrbG0TfVD0N_Bfg1eJlWL6Bu762HsE6DgpWTcOVKmblBfgRYT2e53Xh4tbzXMlT7JkB0U1eBFB-0SysqUa1ztA6W6Oq54RgZkm/s1600/IMG_3343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiNQHow-7dfbCRCB3LRDCcNFWh2ftML391C0q2zfgdRRrbG0TfVD0N_Bfg1eJlWL6Bu762HsE6DgpWTcOVKmblBfgRYT2e53Xh4tbzXMlT7JkB0U1eBFB-0SysqUa1ztA6W6Oq54RgZkm/s400/IMG_3343.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Every recipe in this book looks amazing. It ranges from easy recipes such as deluxe double chocolate cookies to extremely complex like their holiday buche du noel. I have made several recipes from this book. And I have to be honest, most of them seem like they are leaving out a secret ingredient or secret step. I made a banana date bread that was just meh, brownies that turned out terrible, twice. And finally, this Shaker lemon pie, which I also had to make twice to get it right. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutmmyz5wSNT6kzRZR6q6L0ahcnc_paie55tu1zN2E2Pi1EG3ZyvKtQNmMBzUbaLgLBeGfVL6S_lrBZO6t9GA4_DJDDf54DFVh8YCXCkIPUmINzGn2RGrRgNi7vMz5B8UmG6QUKfYEKGMJ/s1600/IMG_3344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutmmyz5wSNT6kzRZR6q6L0ahcnc_paie55tu1zN2E2Pi1EG3ZyvKtQNmMBzUbaLgLBeGfVL6S_lrBZO6t9GA4_DJDDf54DFVh8YCXCkIPUmINzGn2RGrRgNi7vMz5B8UmG6QUKfYEKGMJ/s400/IMG_3344.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Granted, some of this may be because I am not a professional baker, but I sort of feel like cookbooks made for at home cooks shouldn't be hard to figure out. They should be written so that someone who is not professionally trained can figure it out.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Also, to be fair, I really liked this Shaker lemon pie, once I got it right (the first time the entirety of the filling oozed out of the tart pan and into the stove setting off multiple fire alarms. Fun.). I know it sounds crazy after everything I just wrote but I still love this book. Maybe it is more of a love-hate relationship we have. But, I still have many recipes left in this book that I want to have some baking adventures with. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">To sum it up, I loved the pie. So I am writing about it here for you. You can make your own judgment. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Shaker Lemon Pie</div><div style="font-family: "Trebuchet MS",sans-serif;">adapted from <i><a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508">Tartine</a></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This pie is just right for me, but its not for traditionalists and will most likely be met with mixed reviews if you serve it to a crowd. The main offense the nay-sayers took with this pie is that it is mad up of thinly sliced lemons, peel and all. They just couldn't seem to let that go. Some would say it has a toothsome quality, but I really really hate that word for some reason. I hear nails on a chalkboard every time it's uttered. <i>Shudder</i>. Also, if you use Meyer lemons than you don't have to let them sit for three hours the way you do with other lemons.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2 lemons, sliced as thinly as possible</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar, plus more to sprinkle on top</div><div style="font-family: "Trebuchet MS",sans-serif;">4 large eggs, plus one yolk for the egg wash</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp. salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs. heavy cream or water </div><div style="font-family: "Trebuchet MS",sans-serif;">One recipe pie crust (a good one is <a href="http://www.marthastewart.com/recipe/pate-brisee-pie-dough">here</a>)</div><div style="font-family: "Trebuchet MS",sans-serif;">A 10-inch tart pan or a shallow pie dish </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">First slice the lemons as thin as you possibly can. Get rid of the seeds as you come to them. If you have a mandolin, this would be the perfect time to use. However, I don't own one, so don't let the slicing scare you off. Just be patient.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Place the lemon slices in a non-reactive bowl. This is anything that is stainless steel or glass. Add in the sugar and stir until all the lemons are covered. Let it sit on the counter for at least three hours if you are using anything other than Meyer lemons.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Once your lemons are ready preheat your oven to 350 degrees F (its winter time, so I think you should turn it on sooner than you need to so you can warm the place up a bit) and put one of the racks on the lower third of the oven.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Then beat four eggs and the salt together and then mix them in with the lemons. Then line your pan with one pie crust round and leave about an inch of over hang and pour the mixture into the pan. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Make the egg wash by beating together the egg yolk and the heavy cream or water. Brush the rim of the pie crust to help the top to stick on. lay the second pie crust round over the top.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Crimp the edges of the pie crust together and ensure that there is good seal between the top and the bottom. Brush the top with the rest of the egg wash and sprinkle with some sugar. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Chill the pie in the refrigerator for 30 minutes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Line a baking sheet with foil or parchment paper and place the pie on it. Cut a few slits in the top of the pie for vents and bake it for about 40 minutes. It will be a golden brown and the filling with be bubbling when it is done.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Allow the pie to cool completely before serving so the insides can set a bit and not run out everywhere.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Tartine also recommends that you serve this with whipped cream. I don't think it needs it, but far be it for me to tell you not to eat whipped cream!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-64426879964894103022010-12-23T13:48:00.000-08:002011-02-14T19:38:42.789-08:00Getting sassy at the airport<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;">An open letter to my fellow holiday travelers:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I am not going to dwell on this first one, but I just want to let you know that you do not have to wait for an invitation to step up to an open kiosk and check in. This system has been in place for quite some time now. There is not a human for every screen. You are in charge of your own destiny here. When you see an open screen, step right up. Check yourself in. If you wait for someone to invite you to the kiosk it is going to be awhile and will be the same result. You still have to check yourself in and wait for one of the actual humans to come around and take your bag. Okay, so I dwelled a bit more than I meant to. </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">Onward!</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">Secondly, I just want to state the obvious and remind you that traveling during the holidays is crazy making. It is going to be crowded, loud, and all around uncomfortable for the next day or so until you reach your final destination. Giving your bag a much-needed seat for an actual human in a crowded airport is not going to change this fact. I know that you want to treat your bag to the very best, because it does such a good job of carrying all of your crap around, but please do not wait for someone to ask you that seat is taken by an actual person before you to move it. See all those people sitting on the floor? My guess is that they would rather be in a chair! </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">So, all you other reasonably respectful people out there, let’s band together. When looking for a seat, purposefully choose one that is occupied by a bag. Mwah ha ha. Evil plan hatched. Please note that none of this applies if you are in an empty-ish waiting area. Then by all means give your bag its very own seat. </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">Also, this year is the first time that I noticed so many people traveling with their pets. It was like a giant dog park, rather than an airport. I think that is great. I always with I could take Porter when we travel. I just have a few notes ( I promise to step down from this soapbox, ahem, blog soon). For those of you traveling with “service” dogs, great job getting around the system. I commend you for doing what I am not ballsy enough to do. </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">But, at least pretend to have a real service dog. Attempt to maintain your dog’s attention and make it look like a service dog and not your semi-well behaved pet. Or maybe have your loved one push you around in a wheel chair. Something other than stating so loudly that any passerby can hear that you are doing this because they leave you no other choice when traveling with a large dog. Oh, and p.s. there is another choice. Boarding. Just sayin’.</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">One more note on the subject of dogs. I love doggies. They are great. Travel with them to your hearts content. But, if you happen to be traveling with a dog that cannot stop barking, please do us all a favor and get some tranquilizers from your vet. Your pet is obviously stressed and so are we. It is really a win-win.</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">Okay, so that is all I have from the strange land of airport travel three days before Christmas. Take care of yourselves out there, and those around you too. Stranger or not.</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">(stepping down now)</div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com1tag:blogger.com,1999:blog-6542810194024838987.post-64579023333553399852010-12-19T18:33:00.000-08:002011-04-03T19:17:04.658-07:00Stuff I wish I made this Holiday Season<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;">Things have been busy this last part of 2010. To be honest, neither Mr. Man or I have been in the holiday spirit. Some years are just like that. Life makes things too busy to care about hosting the best holiday party, cooking dozens of cookies, and decorating your home. And that's okay. These things are supposed to be fun, and when you are so busy that they feel like a chore, then you shouldn't feel bad about giving them up for year.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This year I have been living my holiday cheer vicariously through the blog world and thinking about all the things I want to do next year. 2011 is going to be a very tasty and crafty holiday season!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I always dream of giving away baskets of homemade goodies. This year is the first year that I have ever canned anything. There were some successes and some failures. Now that it is the end of the year, all that is left to give that is worthy of it's recipients are some blackberry and/or raspberry jam for dear old mom and dad. Sigh. Maybe next year I will get around to making:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.thekitchn.com/thekitchn/sweets/recipe-cocoa-molasses-toffee-038614%20">Cocoa Molasses Toffee</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.thekitchn.com/thekitchn/guest-post/rhodas-peppermint-hot-fudge-sauce-holiday-guest-post-from-kelsey-of-the-naptime-chef-104138">Peppermint Hot Fudge Sauce</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.nytimes.com/2009/07/15/dining/15appe.html?_r=1&hpw">Olive Oil Granola</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://ourkitchen.fisherpaykel.com/2010/12/salted-butter-caramels/">Salted Butter Caramels</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.joythebaker.com/blog/2009/06/how-to-make-vanilla-extract/">Homemade Vanilla Extract</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Each year, I usually love to try out a new cookie or two that might make it into the family repertoire of holiday cookies that come out of the recipe box every year. Maybe next year one of these will be added to the ranks of chocolate oatmeal, magic cookie bars, rum balls, and Russian tea cakes to name a few. A couple of these recipes are from the Momofuku Pastry Chef of recent fame. If you haven't heard of her yet (or David Chang the savory chef/ owner of the Momofuku dynasty) just know that they are the current culinary rock stars. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://whiteonricecouple.com/recipes/honey-chocolate-chip-oatmeal-cookies/%20%20%20Compost%20Cookies">Honey Chocolate Chip Oatmeal Cookies</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.amateurgourmet.com/2010/02/momofuku_milk_bars_compost_cookie_recipe.html">Compost Cookies</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://momofukufor2.com/2010/02/milk-bar-blueberries-and-cream-cookies/">Blueberries and Cream Cookies</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://turmericsaffron.blogspot.com/2010/12/naan-berenji-persian-rice-flour-cookies.html">Naan Berenji - Persian Rice Flour Cookies</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I had my first macaron (not to be confused here with a marcaroon, the pile of coconut goodness) the other day at Thomas Keller's <a href="http://www.bouchonbakery.com/">Bouchon Bakery</a>. I thought I hated them. But, a friend who had been there before bought a bunch of different things for us to try. I figured if there were ever a time to try a macaron it would probably be at the famed bakery of Thomas Keller. It turns out I love them. All these years I had been mistaking these tiny little nuggets of flavor to be the same as meringue cookies (which I still hate). A whole macaron world has opened for me. The food world is currently obsessing about them too so there are lots of recipes out there. They seem ridiculously hard to make, but I want to try anyway. The flavor combinations are endless and inspiring. A few of the many I think would be fun to try:<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.sugarheadblog.com/blog1/2009/10/19/honey-macaroon-with-vanilla/">Honey and Vanilla</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://theculinarychronicles.com/2010/11/01/coconut-macarons-with-white-chocolate-mango-ganache/">Coconut, White Chocolate and Mango</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://almostbourdain.blogspot.com/2010/10/halloween-recipe-red-hot-devil-macaron.html">Red Hot Devil</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.dessertsforbreakfast.com/2010/09/midweek-macarons-strawberry-red-wine.html">Strawberry and Red Wine</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I also love to think about and plan holiday dinner parties here and at home with the family. Just like Thanksgiving it seems like a great time to bust out new recipes that require lots of time and/or lots of fat. So, another thing on this list of stuff I wish I did this holiday season: Cook up a storm. Here is just a sampling of some of what I have been salivating over out there in foodie blog land.</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_1859220979"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://smittenkitchen.com/2010/11/sweet-corn-spoonbread/">Sweet Corn Spoonbread</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.herbivoracious.com/2010/11/bunuelos-bimuelos-donuts-hanukkah-sephardic.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheVegetarianFoodie+%28Herbivoracious%29%27">Bunuelos/ Sephardic Donuts </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://notwithoutsalt.com/2010/12/14/quick-puff-pastry/">Puff Pastry</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.thebittenword.com/thebittenword/2010/11/thanksgiving-2010-cauliflower-sformato.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheBittenWord+%28The+Bitten+Word%29">Cauliflower Sformato</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For many years Mamacita and I had made a tradition of searching for the perfect bread pudding recipe, trying out a new one every year. Finally, two years ago we found The One. From what I remember it was an Emeril recipe for a tropical style bread pudding. Pineapple, coconut, and rum sauce. The perfect bread pudding storm. I remember the following year after discovering said recipe, I was all set to make it again and Mamacita was on the search for a new recipe. Apparently, we both had different versions of this tradition. I thought we were searching for The One. She thought the tradition was to try a new recipe every year. I have done some searching am not sure exactly which recipe we used, but here are some ideas for this and other bread puddings. If I can find it when I am at Mamacita's, I'll try to post it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/peaches-and-cream-bread-pudding-with-amaretto-sauce-recipe/index.html">Peaches and Cream Bread Pudding with Amaretto Sauce</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/nuevo-cubano-bread-pudding-recipe/index.html">Nuevo Cubano Bread Pudding</a> (this might be the one I just ranted about)</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://foodologie.com/2010/08/21/bourbon-bread-pudding/">Bourbon Bread Pudding</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://manggy.blogspot.com/2010/05/ad-hocs-banana-bread-pudding.html">Banana Bread Pudding</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://anediblesymphony.blogspot.com/2009/08/middle-eastern-frame-of-mind.html">Umm Ali (Egyptian Style Bread Pudding) </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I could go on and on and on with the bread puddings. And don't even get me started on the savory bread puddings!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Sooo....these are just some of the things that I would like to do next year. I welcome any suggestions of favorites you may have or things you want to try to accomplish this year or next!</div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com4tag:blogger.com,1999:blog-6542810194024838987.post-91617935700952716582010-12-17T11:55:00.001-08:002012-02-26T15:31:06.463-08:00Back on the blog again baby -or- Butternut squash gratin with Ginger parsnip puree<div dir="ltr" style="text-align: left;" trbidi="on"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2010%2F12%2Fback-on-blog-again-baby-or-butternut.html&media=http%3A%2F%2F2.bp.blogspot.com%2F_wawOK87RKRU%2FTQvW9Xp7mTI%2FAAAAAAAADmo%2FehQGSwW8rDg%2Fs1600%2FIMG_3634.JPG&description=Butternut%20Squash%20Gratin%20and%20Parsnip%20Ginger%20Puree">Pin It</a><br />
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<span style="font-family: lucida grande;">Oh dear. Its been awhile.<br />
<br />
</span><span style="font-family: lucida grande;">A lot has happened since I last wrote. Unfortunately, not very much from the list I last wrote about. Would any of you notice if I went back and edited it to say things like graduate a quarter earlier than I was planning, move to California, or search for gainful employment? Oh, and become engaged to Mr. Man. :) </span><span style="font-family: lucida grande;">Cause that is a list I totally would have rocked.<br />
<br />
</span><span style="font-family: lucida grande;">So, that is essentially what I have been up to lately. I will write about them more as time goes on.<br />
<br />
I am excited to be getting this first post written to end the long silence I have had. The longer I went without writing, the harder it was to sit down and write about all the things that have happened and the meals that have accompanied those events. Overwhelming.</span><br />
<br />
<span style="font-family: lucida grande;">Luckily, I have some really great friends and family who keep telling me to get my bum back on the internets. So here I am. And of course I have a hearty winter recipe for you. Any excuse to turn on the oven is always welcome in my kitchen. And so are you (us sharing a mile and all). <br />
<br />
</span><span style="font-family: lucida grande; font-weight: bold;">Butternut Squash Gratin and Ginger Parsnip Puree</span> <span style="font-family: lucida grande;"><br />
serves 4</span> <span style="font-family: lucida grande;"><br />
adapted from </span><a href="http://www.amazon.com/gp/product/1845973917/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1845973909&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1Y5AY79DA1HV4HN47C6P" style="font-family: lucida grande; font-style: italic;">Vegetarian Food for Friends</a> <span style="font-family: lucida grande;"><br />
<br />
This recipe is perfectly paired. Individually the gratin and the puree are just okay. Together, on the same fork both are elevated to party in your mouth status. That is what I love about this book. Many of the recipes are listed with side dishes that pair perfectly and make you look like a flavor genius to your guests. This recipe in particular also deserves a fresh, crunchy salad alongside it to break up the heaviness of the winter foods. </span> <span style="font-family: lucida grande;"><br />
<br />
<span style="font-weight: bold;">For the gratin:</span></span><br />
<span style="font-family: lucida grande;">4 lbs. butternut squash or pumpkin, peeled seeded and cut into large chunks</span> <span style="font-family: lucida grande;"><br />
1 Tbs. olive oil</span> <span style="font-family: lucida grande;"><br />
4 Tbs. unsalted butter, cut into pieces</span> <span style="font-family: lucida grande;"><br />
12 oz. corn (drained if canned, thawed if frozen, not on the cob, if fresh and if you can get fresh corn in the dead of winter)</span> <span style="font-family: lucida grande;"><br />
1/2 tsp. nutmeg</span> <span style="font-family: lucida grande;"><br />
2 cloves garlic, grated on a micro-plane (or chopped)</span> <span style="font-family: lucida grande;"><br />
leaves from 2 sprigs of thyme</span><br />
<span style="font-family: lucida grande;">salt and pepper to taste</span> <span style="font-family: lucida grande;"><br />
<br />
<span style="font-weight: bold;">For the gratin topping</span>:</span><span style="font-family: lucida grande;"><br />
3 cups bread crumbs</span> <span style="font-family: lucida grande;"><br />
4 oz. goat cheese, crumbled</span> <span style="font-family: lucida grande;"><br />
3 Tbs. olive oil</span> <span style="font-family: lucida grande;"><br />
<br />
<span style="font-weight: bold;">For the ginger parsnip puree</span>:</span><span style="font-family: lucida grande;"><br />
1.5 lbs parsnips, peeled and chopped</span> <span style="font-family: lucida grande;"><br />
1 Tbs. olive oil</span> <span style="font-family: lucida grande;"><br />
1 tsp. powdered ginger (make it 1.5 tsp if you want a more gingery taste rather than essence of ginger)</span> <span style="font-family: lucida grande;"><br />
1 1/4 cups heavy cream (I think that this recipe would work fine with even fat free milk...just add less to begin with and add as you see fit to get the right consistency of the puree. I happened to have some from thanksgiving so I went for the recommended dosage of fat. Sorry about all the ingredient notes in this post. Stopping now.)</span> <span style="font-family: lucida grande;"><br />
salt and pepper (use white pepper if you have it. Okay, now I'm really done)</span> <span style="font-family: lucida grande;"><br />
<br />
Preheat the oven to 400 degrees F.</span><br />
<br />
<span style="font-family: lucida grande;">Put all of the ingredients for the gratin (not including the gratin topping ingredients) into an ovenproof glass baking dish and mix together. </span> <span style="font-family: lucida grande;">In a separate bowl stir together the ingredients for the gratin topping then pour it over the gratin.</span> <span style="font-family: lucida grande;">Cover the baking dish with foil and bake for 40 minutes, then remove the foil and bake for another 15 to 20 minutes until the crumb topping is a golden brown.<br />
<br />
</span><span style="font-family: lucida grande;">While this dish is baking start to prepare the ginger parsnip puree. Put the chopped parsnips, salt, white pepper (or regular will work too, I just like the way white pepper doesn't show in this dish), and ginger on a baking dish and mix together. Make sure all the parsnips are in a single layer and bake them in the same 400 degree F oven for 20 minutes. </span> <span style="font-family: lucida grande;"><br />
<br />
When the parsnips are done transfer them to a food processor along with the cream and blend until smooth. Adjust to taste with the salt and pepper. Put the puree in a covered ovenproof dish and put it back in the oven for up to 20 minutes. I left mine in for this long and it started to brown along the edges and gave it a bit more of a deeper, developed taste. </span></div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com1tag:blogger.com,1999:blog-6542810194024838987.post-5542837123816363072010-04-02T11:00:00.000-07:002011-04-03T19:19:11.687-07:00My first 29th birthday<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QQJqu5QFy7YYr4Porh2jXk544fX6jSbeL1UhMur8k77-bNVHYHjifYhoqD6NV10WR3HhAZF7HlGU3pvMrk4kJE73Cnwg81_Jj7NEoYC9qih-G8hVupqFi4bIOvMFSMpm4FcFDxR2WNv-/s1600/0282-Pisces-q75-500x375.jpg"><span style="font-family: trebuchet ms;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465231409769240226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QQJqu5QFy7YYr4Porh2jXk544fX6jSbeL1UhMur8k77-bNVHYHjifYhoqD6NV10WR3HhAZF7HlGU3pvMrk4kJE73Cnwg81_Jj7NEoYC9qih-G8hVupqFi4bIOvMFSMpm4FcFDxR2WNv-/s400/0282-Pisces-q75-500x375.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><span style="font-family: trebuchet ms;">I recently turned (gulp) 29. There is a lot attached to that number. Well, at least there is a lot attached to it if you are me. I think any milestone in life causes one to reflect a bit. And having a blog allows you to do it publicly. You have been warned.<br />
<br />
</span><br />
<div><span style="font-family: trebuchet ms;">For me, it is not necessarily that I feel like 30 is old. It is more this general sense that there was more that I should have done in my 20's. It's your decade to be wild and free. I feel like I should have backpacked across Asia or Europe by now. Taken a long-term volunteer opportunity in some foreign country. Taken more risks in general. Already finished grad school and be ready to settle into a real job.</span></div><br />
<div><span style="font-family: trebuchet ms;">It's not to say that I haven't taken risks. I packed all of my things into a 1991 Toyota Corolla and moved myself all the way from West Virginia to San Francisco when I was 22 (Crap. 22. That sounds so youthful. And feels so very long ago.). I moved to Spain for a semester and lived with a Spanish host family. I worked at a field station in a National Park and stalked nesting birds by day and lived with 8 other interns by night. I know I have done things. </span></div><br />
<div><span style="font-family: trebuchet ms;">I guess that what it comes down to, and maybe we all feel this way just a little, is that there is a certain amount of risk that you have to let go of as you get older. You get things in return. Relationships. Stable paychecks (hopefully soon). A dog. And these things are amazing. They are. I wouldn't trade them for the world. I just think that I need a way to keep some of the young and free me around too. I might want one more than the other, but the whimsical side of me will never quite let go of the other stuff. </span></div><br />
<div><span style="font-family: trebuchet ms;">I am a Pisces after all. The symbol for Pisces are two fish swimming in opposite directions, signifying shifting emotional currents, conflicting desires. Yeah, I might own an astrology book. I will always want multiple, conflicting things. To be clear I need to tell you that even if I weren't in grad school on the path I am on am now, I probably wouldn't be volunteering in Latin America or traveling through Thailand with my backpack right now. Because, if I were really going to do those things, I probably would have done them by now. Not to mention that my back problems prohibit me from carrying anything on my back and the thought of staying in a hostel with a bunch of other kids sounds more like work than fun.</span></div><br />
<div><span style="font-family: trebuchet ms;">Part of me feels like I have been holed up in graduate school for a few years now and have let go a little too much of some of those things that make being young fun. Some of them I will never get back, like being able to survive a night out on the town and doing it all over again the next day. But some of it I can. And you know how I love a list.<br />
</span></div><br />
<div><span style="font-family: trebuchet ms;">This is sort of a quasi-bucket list. A list of the things I want to do every year or so, rather than a list of things I want to do before I die.</span><br />
<br />
<span style="font-family: trebuchet ms;">1. Do one thing to remind myself that I am alive. </span><br />
<br />
<span style="font-family: trebuchet ms;">Awhile back a very good family friend was showing us her new tattoo. She and her husband had just gotten one on their vacation. Neither of them were really the type to get a tattoo. Not to mention that I had sort of just assumed that if you hadn't gotten a tattoo by a certain age than you probably never would. On previous vacations she had gotten her naval pierced or hair braided. She said something casually as she was showing us her new tat. "You have to do something every once in awhile to remind yourself that you are alive." That stuck with my teenage mind and continues to. You don't have to do anything crazy like jump off a bridge. Just do something unexpected. Something other people wouldn't expect from you. Something you wouldn't normally expect from yourself. </span><br />
<br />
<br />
<span style="font-family: trebuchet ms;">2. Have an adventure.</span><br />
<br />
<span style="font-family: trebuchet ms;">Travel. Plan a crazy day doing random things in the city. Take weekend vacay. Learn to sail. Go backpacking. Just to name a few.</span><br />
<br />
<span style="font-family: trebuchet ms;"></span></div><div><span style="font-family: trebuchet ms;">3. Make new friends.</span><br />
<br />
<span style="font-family: trebuchet ms;">I have made a lot of friends. The problem is we all seem to be a bit transient in our locations. The friends I have made in the various stages of my life have all dispersed all over the place. It makes for some great reunions, but can make it difficult when you just want to get together with some girlfriends for dinner. Making new friends is exciting. It keeps you young...and busy. Besides I was a Girl Scout for twelve years and sung the song, "Make new friends, but keep the old. One is silver and the other's gold," about a million times, in a round. It is permanently burned in my brain.</span><br />
<br />
<br />
<span style="font-family: trebuchet ms;">4. Volunteer.</span><br />
<span style="font-family: trebuchet ms;"><br />
</span><br />
<span style="font-family: trebuchet ms;">When I was in high school I was a part of just about every club (total nerd). I volunteered and did fundraising events for various groups. It was a lot of fun and I got to do something worthwhile for others at the same time. I have been really wrapped up in my own grad school adventures lately that this part of my life has fallen by the wayside. The first thing that I am doing is walking with my Mom in the Susan. G. Komen 3-day (60 miles!) walk for breast cancer research and community support programs. I am so excited for this event and all the work it will take to raise the money beforehand.</span><br />
<br />
<br />
<span style="font-family: trebuchet ms;">5. Do one thing that only young people do.</span><br />
<span style="font-family: trebuchet ms;"><br />
</span><br />
<span style="font-family: trebuchet ms;">You know, like "Road Trip!" Or maybe "Road Trip to some totally crowded concert on a lawn!" </span><br />
<br />
<span style="font-family: trebuchet ms;">6. Have outside interests.</span><br />
<br />
<span style="font-family: trebuchet ms;">School and my future career path started to take over a lot of my time and brain power. And I don't like it. I sort of decided that I needed something in my life to work on that was a bit more of a creative outlet for me. More fun and less work. That is where this blog came from. I want to continue to write here, but to also work on some other creative things that I have been meaning to get around to. Like finishing duvet covers I promised for people or learning how to knit. </span><br />
<br />
<span style="font-family: trebuchet ms;"></span></div><div><span style="font-family: trebuchet ms;">7. Do one thing that totally scares me every year.</span><br />
<br />
<span style="font-family: trebuchet ms;">This is a little like number one, but number one isn't meant to scare you. This is. You can take it literally or figuratively. Some things I have on this list are a hot air balloon ride, training on a trapeze (really), or maybe just doing something intimidating like going to a hip hop class.</span><br />
<br />
<br />
<span style="font-family: trebuchet ms;">8. Spend more time in the great outdoors.</span><br />
<br />
<span style="font-family: trebuchet ms;">This one is pretty self explanatory. But, you know, camping, hiking, and the like. It just resets you a bit, yes?</span><br />
<br />
<span style="font-family: trebuchet ms;"></span></div><div><span style="font-family: trebuchet ms;">Okay, I think that is the whole list for now. I reserve the right to add to it at my discretion though. I promise not to take anything off of it. And I will try to keep track and we can have an update for my second 29th birthday next year. You should keep me posted on your progress too :)</span><br />
<br />
<span style="font-family: trebuchet ms;">I would love to hear about anything you might want to put on a list like this for yourself. </span></div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com7tag:blogger.com,1999:blog-6542810194024838987.post-15264043447752104292010-03-09T17:33:00.000-08:002010-03-09T17:40:39.417-08:00It's official<span style="font-family:trebuchet ms;">Please contact the Guinness Book of World Records. We have the longest puppy ever.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFueWd3WGI6bERYUrPHEDXnAdIpKCfQnEbHv3g3RK720tt3JoWa3F1VKZZwOo_6uKGKvYPa0_NTaHi1ejiG3idWQSHsYprUxOmxI-R-0YvAnM7w4Arj0K1rZzx1Y209tgwW5_L8E0_lAW/s1600-h/IMG_3364.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFueWd3WGI6bERYUrPHEDXnAdIpKCfQnEbHv3g3RK720tt3JoWa3F1VKZZwOo_6uKGKvYPa0_NTaHi1ejiG3idWQSHsYprUxOmxI-R-0YvAnM7w4Arj0K1rZzx1Y209tgwW5_L8E0_lAW/s400/IMG_3364.JPG" alt="" id="BLOGGER_PHOTO_ID_5446813165113226130" border="0" /></a><br /><span style="font-family: trebuchet ms;">He just turned five months old. Good grief, Charlie Brown.</span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com3tag:blogger.com,1999:blog-6542810194024838987.post-47292198805885655692010-03-08T11:00:00.001-08:002012-02-26T15:32:33.092-08:00It's genetic -or- Three ways to preserve honeybell oranges<div dir="ltr" style="text-align: left;" trbidi="on"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2010%2F03%2Fits-genetic-or-three-ways-to-preserve.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_wawOK87RKRU%2FS5VbA41eiKI%2FAAAAAAAADgw%2FGW50ArR4W8s%2Fs400%2FIMG_3370.JPG&description=Honeybell%20Oranges%20Preserved%20Three%20Ways%20">Pin It</a><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs425Yy7Poh11OsKiHAbxUyXYn2IO7DrPhGs-qyI6_2GT0dGe-7N9c7kjUB5fRiDS_wuZ_Ydue5q-y4LjrXqacT5rwXB7wFC4rkJ5mx5FL7Ngin9nXcNIHjebhjN9BMole6FZYQoaUi6z/s1600-h/IMG_3370.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5446359395189295266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs425Yy7Poh11OsKiHAbxUyXYn2IO7DrPhGs-qyI6_2GT0dGe-7N9c7kjUB5fRiDS_wuZ_Ydue5q-y4LjrXqacT5rwXB7wFC4rkJ5mx5FL7Ngin9nXcNIHjebhjN9BMole6FZYQoaUi6z/s640/IMG_3370.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" width="480" /></a><br />
<br />
<span style="font-family: trebuchet ms;">There have been </span><a href="http://asharedmile.blogspot.com/2009/11/citrus-obsession-continues-or.html" style="font-family: trebuchet ms;">several</a><span style="font-family: trebuchet ms;"> </span><a href="http://asharedmile.blogspot.com/2009/06/how-i-tried-to-put-my-committe-in-sugar.html" style="font-family: trebuchet ms;">posts</a><span style="font-family: trebuchet ms; text-decoration: underline;"> </span><a href="http://asharedmile.blogspot.com/2009/08/once-you-have-already-made-mess-or.html" style="font-family: trebuchet ms;">about</a><span style="font-family: trebuchet ms;"> citrus on this little site 'o mine. It is starting to verge on obsession. But, I can't help it you see. It is in my genes. I have a tendency to over-express my citrus gene.</span><br />
<br />
<span style="font-family: trebuchet ms;">Okay, enough nerdy gene stuff. Seriously though, my obsession is inherited. As evidenced by this large box of honeybells my Dad sent to me. It was such a delightful surprise to open this box. </span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnwMc_t9WdjRUdcOiJMyXW6U11Y5rUNqcRj-oLRpvLlYU_LBxcWbPjbl5FTNln2TVlczo1c0ghAJ7WjlTShYOJbIVg_Wil2UwSCaASub7tkRtSB9I6cm4tDwFciGFyE5qwmlMmFWEgW1r/s1600-h/IMG_3220.JPG" style="font-family: trebuchet ms;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5446358791638912210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnwMc_t9WdjRUdcOiJMyXW6U11Y5rUNqcRj-oLRpvLlYU_LBxcWbPjbl5FTNln2TVlczo1c0ghAJ7WjlTShYOJbIVg_Wil2UwSCaASub7tkRtSB9I6cm4tDwFciGFyE5qwmlMmFWEgW1r/s640/IMG_3220.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EZ8mVULktKhNLmmU3C4sDTpetJWwhvncymjNlLAGuY4h3rcMnlIlskxwYkMZBkh3t3sJELSgx3f-Wzf59PibVkZZ9hddNr4LZdpXg1Z8trhHbhlDQbIj73mcE-_5XC7_4IxV7qyX_Lqa/s1600-h/IMG_3223.JPG" style="font-family: trebuchet ms;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5446358781367205346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EZ8mVULktKhNLmmU3C4sDTpetJWwhvncymjNlLAGuY4h3rcMnlIlskxwYkMZBkh3t3sJELSgx3f-Wzf59PibVkZZ9hddNr4LZdpXg1Z8trhHbhlDQbIj73mcE-_5XC7_4IxV7qyX_Lqa/s400/IMG_3223.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" width="300" /></a><br />
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<span style="font-family: trebuchet ms;">You see, my</span><a href="http://asharedmile.blogspot.com/2009/04/speaking-of-citrus.html" style="font-family: trebuchet ms;"> grandparents</a><span style="font-family: trebuchet ms;"> grew honeybells in their orange grove. They used to send us large boxes of them every year. For those of you that have never had a honeybell before let me first tell you that these are the sweetest, juiciest oranges ever. They are a hybrid of grapefruits and tangerines. Usually, they are seedless, unless the bees pollinate them with some other fruit pollen that the growers wish they wouldn't use.</span><br />
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<span style="font-family: trebuchet ms;">My Dad juiced almost every one and served it to us for breakfast, lunch, dinner, and afternoon snacks until it ran out. We ate some too, but honestly, in this family we like our orange juice so thick that you have to chew it, so it was practically the same thing. Just less messy.</span><br />
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<span style="font-family: trebuchet ms;">The oranges my Dad sent were from a commercial grower. They were good, but not nearly as good as the ones my grandparents grew. After all, theirs went literally from the tree to my doorstep as fast as the mail could carry them. Plus, the frost that hit Florida this year might have had something to do with it.</span><br />
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<span style="font-family: trebuchet ms;">Nonetheless, they were the best oranges I had this year. Their juicing ability astounded me once again. Most honeybells yield about a cup of juice each! With this large box Mr. Man and I ate some, juiced some, and still had plenty left over.</span><br />
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<span style="font-family: trebuchet ms;">I decided to use the honeybells as my first experimental trip into canning land. It is something that has always seemed so involved in the past that I have never tried it before. Mamacita and my grandmother did plenty of canning when I was a young child, but I was too young to remember.</span><br />
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<span style="font-family: trebuchet ms;">This year, we got a many gifts from friends for the holidays of homemade canned chutneys, jams, and sauces. I felt so rich having them in my cupboard that it inspired me. Making my grandparent's favorite oranges last just a little bit longer seemed like a great way to get started.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbYF_IOag8Ci7aLDz0sEJnhuB5b0nJaZNXxf8_yAUaUCqnvJU9pt5ZT5DtJhKGJppv3A8XkimZ74bSuN0FwknpTuZFmXmCHhn2EVEpoyWZUGSvJBp-4Et1df-3ID4pjQuKBTeZBj5LBIw/s1600-h/IMG_3379.JPG" style="font-family: trebuchet ms;"><img alt="" border="0" height="148" id="BLOGGER_PHOTO_ID_5446358806456186754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbYF_IOag8Ci7aLDz0sEJnhuB5b0nJaZNXxf8_yAUaUCqnvJU9pt5ZT5DtJhKGJppv3A8XkimZ74bSuN0FwknpTuZFmXmCHhn2EVEpoyWZUGSvJBp-4Et1df-3ID4pjQuKBTeZBj5LBIw/s400/IMG_3379.JPG" style="display: block; height: 148px; margin: 0px auto 10px; text-align: center; width: 400px;" width="400" /></a><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Honeybell Oranges Preserved Three Ways</span><br />
<span style="font-family: trebuchet ms;">all recipes adapted from </span><span style="font-family: trebuchet ms; font-style: italic;">The Joys of Jams, Jellies, and other Sweet Preserves </span><span style="font-family: trebuchet ms;">by Linda Ziedrich</span><br />
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<span style="font-family: trebuchet ms;">This book is the only one I own on canning so I can't really review it based on comparison. However, I can tell you that it has a very straightforward approach. If you have never canned before than you definitely need to read the "Preserver's Primer" at the beginning of the book before getting started. The recipes do not repeat the process of actually canning the preserves over and over again, so reading this first will save you the trouble later.</span><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Honeybell Orange Slices in Syrup</span><br />
<span style="font-family: trebuchet ms;">makes three half-pints</span><br />
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<span style="font-family: trebuchet ms;">These were so different from anything normally associated with oranges or how they are to be eaten that I had to try it. The result is a surprisingly intriguing blend of spicy sweet and bitter. I think that they would be good eaten alone, or chopped up and served over ice cream or a plain cake, like pound cake.</span><br />
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<span style="font-family: trebuchet ms;">3 large oranges</span><br />
<span style="font-family: trebuchet ms;">1 cup sugar</span><br />
<span style="font-family: trebuchet ms;">3/4 cup honey</span><br />
<span style="font-family: trebuchet ms;">3 Tbs. strained lemon juice</span><br />
<span style="font-family: trebuchet ms;">2 cinnamon stick</span><br />
<span style="font-family: trebuchet ms;">9 cloves</span><br />
<span style="font-family: trebuchet ms;">9 allspice berries</span><br />
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<span style="font-family: trebuchet ms;">To sterilize your jars just throw them in a boiling water bath before you get started. They should be done, dry, and cooled before the oranges are ready. Also, if you are good at timing, you can just throw them in your dishwasher. It gets hot in there.</span><br />
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<span style="font-family: trebuchet ms;">If the oranges you have were purchased at the store and were not labeled organic than the waxy layer needs to be removed. Put the oranges in a colander in the sink and pour boiling hot water over them and scrum them well.</span><br />
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<span style="font-family: trebuchet ms;">To slice the oranges first cut a thin slice from the top and bottom on the oranges so you can see the orange sections. Them begin to cut out the orange sections along the membranes, cutting through both the flesh and peel. Put the oranges into a sauce pan (anything but iron or aluminum) and cover them with water. Place the pan over high heat and bring it to a boil, then reduce the heat and allow the oranges to simmer for 40 minutes, or until they are slightly tender. Then drain the oranges and set them aside.</span><br />
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<span style="font-family: trebuchet ms;">Put the sugar, honey, honey, lemon juice, cinnamon, cloves, and allspice into the same type of I saucepan (you know, the nonreactive one that isn't made of stainless steel or iron). This recipe calls for you to put the spices into a spice bag...but this sounds like more work than it is worth to me. I just removed them by hand at the end. </span><br />
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<span style="font-family: trebuchet ms;">Put the pan over a medium heat, and mix the ingredients together until it comes to a simmer. Then add the oranges and simmer for another hour, or until the slices are very tender.</span><br />
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<span style="font-family: trebuchet ms;">Remove the spices, or the spice bag. </span><br />
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<span style="font-family: trebuchet ms;">Pack the orange slices vertically, peels out into the jars and add a slice to the center. This part is really just for effect. It does look pretty, and I am glad that I did it, but it does require a wee bit of patience. If you don't care how it looks just throw those suckers in there. Cover the slices with the syrup. Wipe the rim of the jar and them add the lids. be sure to not screw the ring on too tightly.</span><br />
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<span style="font-family: trebuchet ms;">Process the jars in a boiling water bath for 10 minutes. There are some rules here for you first time canners. One is that you don't want your jar to sit on the bottom of the pan. You need a rack in there. I jerry-rigged (* Is this even the way that word is written? It has just occurred to me that I have never written it) one using the little thing I put in my pans to steam veggies. Also, grab yourself some tongs to put the jars in the water bath and to take them out. You want to try to keep them upright. </span><br />
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<span style="font-family: trebuchet ms;">Once the jars are done you will want to cool them for a bit on a towel. After they have cooled check to see that the seal has been suctioned down (the fun button to press is no longer there). If they are not sealed then put them back in the boiling water bath and repeat the process.</span><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Honeybell Orange Curd</span><br />
<span style="font-family: trebuchet ms;">makes about a pint</span><br />
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<span style="font-family: trebuchet ms;">I love me some lemon curd. I had never had orange curd before, but now I love me some orange curd. I think you will too.</span><br />
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<span style="font-family: trebuchet ms;">2 large eggs</span><br />
<span style="font-family: trebuchet ms;">2 large egg yolks</span><br />
<span style="font-family: trebuchet ms;">1/2 cup strained orange juice</span><br />
<span style="font-family: trebuchet ms;">3 Tbs. strained lemon juice</span><br />
<span style="font-family: trebuchet ms;">6 Tbs butter, softened</span><br />
<span style="font-family: trebuchet ms;">1 cup sugar</span><br />
<span style="font-family: trebuchet ms;">Grated zest of one orange (optional)</span><br />
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<span style="font-family: trebuchet ms;">Beat the eggs and yolks in a bowl until they are smooth, then add in the orange and lemon juice and beat again</span><br />
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<span style="font-family: trebuchet ms;">This recipe calls for this part to be done in a double boiler. But I don't have one and I have made a mess more than once trying to jerry-rig one (twice! in one post!), so I usually forgo the use of this equipment. In the case if lemon or orange curd it doesn't really seem to matter as long as you keep an eye on the heat and stir it constantly. </span><br />
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<span style="font-family: trebuchet ms;">Melt the butter in a pan over medium low heat. Stir in the sugar, then the egg-juice mixture. Continue stirring until the curd thickens, about five minutes or so. One great thing about this book is that Linda gives you lots of tests, which is great for first-times. In this case, the curd is done when you can draw a path on the back of the spoon with your finger (careful, its hot!) or a thermometer reads 160 degrees F. Stir in the optional zest.</span><br />
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<span style="font-family: trebuchet ms;">Pour the hot curd into one or more jars and put the lids on tightly. The curd will keep in the fridge for a week or so and in the freezer for at least a couple of months. </span><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Honeybell Orange Jelly Made with Homemade Orange Pectin</span><br />
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<span style="font-family: trebuchet ms;">This is by far the most complicated of the canning I did. Mostly, because it requires you to make orange pectin first. And also, because I have a bad habit of not reading recipes before I plan to make something. I am often caught with my proverbial pants down. The orange pectin requires about 18 hours in all. I did not realize that the first time I tried to make it. Doh. But, I did eventually set aside time to make it. The thought that by making the jelly I used the juices and the membranes and the pith was very exciting to me. I love things that let you use the whole fruit. Had I been more zealous I would have also made candied orange peels to really use the whole thing. Anyway, back to the jelly.</span><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Homemade Orange Pectin</span><br />
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<span style="font-family: trebuchet ms;">Number or oranges depends on the size, but about 5 or 6</span><br />
<span style="font-family: trebuchet ms;">1/4 cup lemon juice</span><br />
<span style="font-family: trebuchet ms;">4 cups water</span><br />
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<span style="font-family: trebuchet ms;">Cut the oranges in half. Squeeze the juice out and save it for the jelly. Discard the seeds.</span><br />
<span style="font-family: trebuchet ms;">Scrape out the inside of the oranges so you get all of the membranes and some of the white pith. Keep doing this until you have enough to firmly pack into 2 cups. In a blender blend the orange insides along with the lemon juice and 2 cups water. Let it stand at room temperature for four hours. Then add another 2 cups of water and blend. Then allow it to rest again at room temperature for 12 hours. </span><br />
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<span style="font-family: trebuchet ms;">Then bring the whole mixture to a boil and simmer for 10 minutes. Strain the mixture through a colander, and them through a jelly bag. Surprise, surprise, I don't have a jelly bag. I skipped it. It didn't matter.</span><br />
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<span style="font-family: trebuchet ms;">Freeze the juice in one cup portions if you are not going to use them right away.</span><br />
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<span style="font-family: trebuchet ms; font-weight: bold;">Vanilla-Honeybell Orange Jelly</span><br />
<span style="font-family: trebuchet ms;">makes about two half-pints</span><br />
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<span style="font-family: trebuchet ms;">1 cup strained fresh orange juice</span><br />
<span style="font-family: trebuchet ms;">1 cup homemade orange pectin (see above)</span><br />
<span style="font-family: trebuchet ms;">2 Tbs. strained lemon juice</span><br />
<span style="font-family: trebuchet ms;">1 1/2 cups sugar</span><br />
<span style="font-family: trebuchet ms;">Vanilla bean, sliced lengthwise (optional)</span><br />
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<span style="font-family: trebuchet ms;">Put all of the ingredients into a non-reactive pan over medium heat. Stir the mixture until the sugar dissolves and then raise the heat to medium high. Boil the jelly until it passes the spoon test (dribbles slowly off the edge of your spoon) or it reaches 220 degrees F. </span><br />
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<span style="font-family: trebuchet ms;">Remove the vanilla bean. Put the jelly into the jars, wipe the rims, and tighten the rings. Follow the same procedure for the boiling water bath as for the orange slices. One you remove the jars leave them undisturbed for two days. Apparently, it can be slow to set. If if does not set after this time go back and retrace your steps. It might require you to cook it again if you did not get it to the right temperature or did not use enough sugar.</span></div></div><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com3tag:blogger.com,1999:blog-6542810194024838987.post-13648289569613313452010-01-29T10:06:00.000-08:002010-01-31T08:53:31.558-08:00I can't think of a clever title -or- Blue cornmeal spoon bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00VvCInWZf_8hbqvloQbNB2KISP9e0oH4R9WySV0elXmRkECz-8xY1YDUFfj_blNSuYScq_kcA8xUkmV1pK3mLcBPIrUUSbeXwcmYOU0qVLt9FnmqFmW2Do98tI6Sx3AgfpAAjysI3oiA/s1600-h/IMG_3256.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00VvCInWZf_8hbqvloQbNB2KISP9e0oH4R9WySV0elXmRkECz-8xY1YDUFfj_blNSuYScq_kcA8xUkmV1pK3mLcBPIrUUSbeXwcmYOU0qVLt9FnmqFmW2Do98tI6Sx3AgfpAAjysI3oiA/s400/IMG_3256.JPG" alt="" id="BLOGGER_PHOTO_ID_5432236394636962434" border="0" /></a><br /><span style="font-family:trebuchet ms;">I love a meal that can be translated into many different dishes as leftovers with minimal effort. During busy and stressful weeks it is nice to have something in the refrigerator that you can pull out and dress up in any way you like and have a meal in minutes.</span><br /><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">I have made a lot of polenta and cornbread in my day. But never spoon bread, even though just a glance in the direction of a spoon bread recipe makes my mouth water. I mean, fluffy, melt in your mouth cornbread? And I get to eat it with a spoon? Sign me up!</span><br /><br /></span><span style="font-family:trebuchet ms;">There is an alarming amount of blue cornmeal in my pantry considering the only thing I ever make with it are gluten-free crackers. I have always wanted to experiment with and substitute it for regular, yellow cornmeal, but I have been afraid. Afraid of what exactly? I don't know. Just afraid.<br /><br /></span><span style="font-family:trebuchet ms;">However, after being inspired by another blogger who made a </span><a style="font-family: trebuchet ms;" href="http://foododelmundo.com/2010/01/17/blue-cornmeal-cake/">whole cake out</a><span style="font-family:trebuchet ms;"> of blue cornmeal I became determined to get over my fear. And so, I decided to marry the two ideas when I came across a recipe for spoon bread in my new cookbook by</span><a style="font-family: trebuchet ms;" href="http://www.molliekatzen.com/"> Mollie Katzen,</a><span style="font-family:trebuchet ms;"> </span><span style="font-style: italic;font-family:trebuchet ms;" >Vegetable Heaven</span><span style="font-family:trebuchet ms;">, that Mamacita got me for the holidays.</span><br /><br /><span style="font-family:trebuchet ms;">And it was good. I don't know what I have been so afraid of (that the yellow cornmeal zealots would come and picket at my house?, that the Bureau of Proper Cornmeal Usage would investigate me?). Honestly, I think I was just afraid I would somehow ruin it. Which, the way things have been going in my kitchen lately, should not really be something I am afraid of anymore.</span><br /><br /><span style="font-family:trebuchet ms;">So, I say go forth fellow food lovers and substitute blue cornmeal for yellow! Let it be known: It is both beautiful and delicious.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Blue Cornmeal Spoon Bread</span><br /><span style="font-family:trebuchet ms;">serves 6</span><br /><span style="font-family:trebuchet ms;">adapted from</span><span style="font-style: italic;font-family:trebuchet ms;" > </span><a style="font-style: italic; font-family: trebuchet ms;" href="http://www.amazon.com/Mollie-Katzens-Vegetable-Heaven-Uncommon/dp/0786862688/ref=sr_1_1?ie=UTF8&s=books&qid=1264789668&sr=8-1">Vegetable Heaven</a> <span style="font-family:trebuchet ms;"><br /><br />Like I mentioned earlier, one of the best things about this dish is the ease with which you can change it up in minutes. I served mine with cheddar, salsa, and avocado, but the options are limitless. It would be amazing next to enchiladas, covered in fresh fruit and creme fraiche, mushroom gravy, next to a salad, or, well, you get the idea. Get creative with it.</span> <span style="font-family:trebuchet ms;"><br /><br />3 cups milk (full-fat, fat free, soy are all fine)</span> <span style="font-family:trebuchet ms;"><br />1 cup blue cornmeal (use white or yellow, if you must)</span> <span style="font-family:trebuchet ms;"><br />1 tsp. salt</span> <span style="font-family:trebuchet ms;"><br />1/2 tsp. black pepper </span> <span style="font-family:trebuchet ms;"><br />1 cup minced scallions (both white and green parts)</span> <span style="font-family:trebuchet ms;"><br />1 tsp. red pepper flakes, or to taste</span> <span style="font-family:trebuchet ms;"><br />4 large eggs</span> <span style="font-family:trebuchet ms;"><br />1/2 cup grated extra sharp cheddar cheese</span><br /><span style="font-family:trebuchet ms;">oil or butter to grease the baking dish</span> <span style="font-family:trebuchet ms;"><br /><br />Grease an 8x8 inch baking dish. Preheat the oven to 400 degrees Fahrenheit.</span><br /><br /><span style="font-family:trebuchet ms;">Place the milk in a medium sized sauce pan and bring it to a boil over medium heat.</span> <span style="font-family:trebuchet ms;"><br /><br />While the milk is heating up chop the scallions, grate the cheese, and set them aside. Scramble the eggs in a separate bowl and set them aside as well.</span> <span style="font-family:trebuchet ms;"><br /><br />Once your milk has just started to boil begin to add the cornmeal slowly while whisking constantly. Continue to cook the mixture, while stirring constantly for another five minutes then remove it from the heat.</span> <span style="font-family:trebuchet ms;"><br /><br />Immediately add the scallions, salt, pepper, and red pepper flakes and stir. Them add the eggs while stirring (to prevent them from cooking). Lastly, add the cheese and stir one last time.<br /><br />Place the whole mixture into the baking dish.</span> <span style="font-family:trebuchet ms;">Bake for approximately 30 minutes. The center will be firm when it is done. </span><br /><br /><span style="font-family:trebuchet ms;">Serve hot with your choice of toppings.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHoWzhgitWg75Znk2dw41R1E9fCalUT0vDjkR_CTYI2tZmE1mJ64EBpX80B5Q0ZvQWyG5SfM-Ny87cSOoPUFWBDcPn4tOKLZp9jK6aM3jZkupXY8hIoHTD2GSGNPCrQw4Vw5eEASkQjTu/s1600-h/IMG_3234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHoWzhgitWg75Znk2dw41R1E9fCalUT0vDjkR_CTYI2tZmE1mJ64EBpX80B5Q0ZvQWyG5SfM-Ny87cSOoPUFWBDcPn4tOKLZp9jK6aM3jZkupXY8hIoHTD2GSGNPCrQw4Vw5eEASkQjTu/s400/IMG_3234.JPG" alt="" id="BLOGGER_PHOTO_ID_5432237807648801250" border="0" /></a><span style="font-family:trebuchet ms;">I love that pretty blue! </span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com0tag:blogger.com,1999:blog-6542810194024838987.post-61164603986282820602010-01-22T11:50:00.000-08:002010-01-22T12:13:21.008-08:00Porter & Me (& Mr. Man)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhxTpX5P4svCORSMO1OZSLaRZcPh_e4gRI8oZKOK2yOx10uuZBvToQXDxDXI-8s1e2cz-maWi6z-Txj8jpYH3W5RKxdm4vD0wUFtjvLi7uTSOa6RVuqx1GWF-LYfxzScn0flUObRsK2pu/s1600-h/IMG_3209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhxTpX5P4svCORSMO1OZSLaRZcPh_e4gRI8oZKOK2yOx10uuZBvToQXDxDXI-8s1e2cz-maWi6z-Txj8jpYH3W5RKxdm4vD0wUFtjvLi7uTSOa6RVuqx1GWF-LYfxzScn0flUObRsK2pu/s400/IMG_3209.JPG" alt="" id="BLOGGER_PHOTO_ID_5429656089607699618" border="0" /></a><br /><span style="font-family: trebuchet ms;">You know the movie </span><span style="font-style: italic; font-family: trebuchet ms;">Marley & Me</span><span style="font-family: trebuchet ms;">? Well, if you don't, no worries because you don't need to have seen the movie to get my point here.</span><br /><br /><span style="font-family: trebuchet ms;">In the movie Owen Wilson's character gets a puppy for his wife, Jennifer Aniston. The reasoning behind this decision for Owen (we are on a first name basis) was to make his wife forget about wanting to make babies for a little while longer. When I first saw this movie I remember thinking that this was a crock of sh**, written by some man somewhere who hasn't a clue about anything. How typical, right? I mean, in this movie a man is trying to manipulate a woman into not wanting children. What woman would fall for that?</span><br /><br /><span style="font-family: trebuchet ms;">Now <span style="font-style: italic;">we</span> have a puppy. Let me be clear that this puppy was not gotten as a substitute for or manipulative move to prevent the wanting of children. We just wanted a dog. Enter Porter.</span><br /><br /><span style="font-family: trebuchet ms;">Before we got Porter I had no immediate plans for children. They were just a twinkle in my eye for some very far off almost unimaginable time. After getting Porter I now realize that the movie was totally right. Sorry future hypothetical children. Porter has effectively squashed that twinkle. No more twinkles for a very long time.</span><br /><br /><span style="font-family: trebuchet ms;">Puppies are a lot of work. It can so worth it to have them and so frustrating all in one moment. To say the least, they are a huge time suck. And they are only a fraction of the work of a small child. Whether or not Owen was trying to manipulate his wife is of no importance. It's just the way it is. Getting a puppy makes you want to rethink the whole children thing.</span><br /><br /><span style="font-family: trebuchet ms;">See where I am going with this? Yup, you guessed it. Puppies should be given to teenagers to prevent teen pregnancy. </span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-88236452845559226962010-01-19T09:48:00.000-08:002012-02-14T20:19:14.838-08:00Making up the new diet craze -or- Everything Free Almond Cookies<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2010%2F01%2Fmaking-up-new-diet-craze-or-everything.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_wawOK87RKRU%2FS1XxWGA9CxI%2FAAAAAAAADfw%2FRNfbmOTrbEo%2Fs400%2FIMG_3196.JPG&description=Gluten%20and%20Dairy%20free%20(but%20still%20delish-%20especially%20with%20coffee%20or%20tea)%20Almond%20Cookies" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSjGpSU49FOgYFwNjbxQvvCPKMx4kvqFi-VucVz9OFV_JYG2drW7Fcq3krnocWCfvTPwl1LgEBDpZ0Q_FhNdv4MOZaW-ZzkSZzWWLnnhC78ihvUZNmyAonOxh0h_R1Wk3FlhimFVDznK9/s1600-h/IMG_3196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSjGpSU49FOgYFwNjbxQvvCPKMx4kvqFi-VucVz9OFV_JYG2drW7Fcq3krnocWCfvTPwl1LgEBDpZ0Q_FhNdv4MOZaW-ZzkSZzWWLnnhC78ihvUZNmyAonOxh0h_R1Wk3FlhimFVDznK9/s400/IMG_3196.JPG" alt="" id="BLOGGER_PHOTO_ID_5428510287739030290" border="0" /></a><br />
<br />
<span style="font-family:trebuchet ms;">In case you haven't figured it out already, I am a vegetarian. Not the "preachy" kind. Just the "I don't eat meat and as long as you don't give me a hard time about my food choices I will respect your food choices too" kind.</span><br />
<br />
<span style="font-family:trebuchet ms;">As such I don't make much of a big deal about it. I don't ask people to make concessions when I am around. However, I do appreciate more than the average person when someone keeps me in mind when planning a meal. I don't need to be able to eat the entire menu, just one thing is nice.</span><br />
<br />
<span style="font-family:trebuchet ms;">Therefore, I take special care to try to remember my friends with certain food allergies when inviting them over. Of course, I can't make everything-free (you know wheat, dairy, gluten, soy, the list goes on) entire menu's all the time (I am not that talented of a chef). But, I do like to keep them in mind. I know it makes all the difference to me when people keep me in mind so I like to return the favor. Good karma and all.</span><br />
<br />
<span style="font-family:trebuchet ms;">Plus, I like a challenge. And baking gluten and dairy free is a challenge (at least for me...the friend I had in mind when preparing these has become quite good at this task). </span><br />
<br />
<span style="font-family:trebuchet ms;">This is another recipe from <a href="http://www.theppk.com/">Veganonmicon</a>. I find that it lends itself quite well to the non-dairy aspects and I can substitute the rest to make it gluten free. The only flaw in this master plan I have developed is that I often forget that neither B or I are vegan, so technically I could use eggs. Something I have found to be very helpful when trying to hold flour together. However, I am usually done by the time I remember this. Hence these cookies are also vegan and therefore what I am now calling everything-free (dairy, gluten, and egg). If you are allergic to rice or soy I am sorry. Obviously, there is some fine print included in the new "everything free," patent pending, craze.</span><br />
<br />
<span style="font-weight: bold;font-family:trebuchet ms;" >Almond Cookies</span><br />
<span style="font-family:trebuchet ms;">Ma</span><span style="font-family:trebuchet ms;">kes 20-24 cookies</span><span style="font-style: italic;font-family:trebuchet ms;" ><br />
adapted from <a href="http://www.theppk.com/">Veganomicon</a></span><br />
<br />
<span style="font-family:trebuchet ms;">These cookies are surprisingly moist, crumbly, and delicious. I had to make some substitutions to the original recipe. Rice flour for regular, agave syrup for brown rice syrup, extra vanilla in place of almond extract, and some proportions to get the right consistency in order to meet the everything free qualifications and the ingredients on hand. Just wanted to let you know in case you want to stay true to the original recipe. </span><br />
<br />
<span style="font-family:trebuchet ms;">2 1/2 cup brown rice flour</span><br />
<span style="font-family:trebuchet ms;">3/4 cup almond meal or ground almonds</span><br />
<span style="font-family:trebuchet ms;">1 1/4 tsp. baking soda</span><br />
<span style="font-family:trebuchet ms;">1/2 tsp. salt</span><br />
<span style="font-family:trebuchet ms;">1/2 cup canola, vegetable, or peanut oil or a mixture</span><br />
<span style="font-family:trebuchet ms;">1/4 cup agave nectar</span><br />
<span style="font-family:trebuchet ms;">1/4 cup rice or soy milk</span><br />
<span style="font-family:trebuchet ms;">1 cup granulated sugar</span><br />
<span style="font-family:trebuchet ms;">1 1/2 tsp. almond extract</span><br />
<span style="font-family:trebuchet ms;">1/2 tsp. vanilla extract or use 2 tsp. if you do not have almond extract</span><br />
<span style="font-family:trebuchet ms;">1 tsp. toasted sesame oil</span><br />
<span style="font-family:trebuchet ms;">1/3 cup sliced, blanched almonds</span><br />
<br />
<span style="font-family:trebuchet ms;">Preheat the oven to 350 degrees Fahrenheit and grease two baking sheets.</span><br />
<br />
<span style="font-family:trebuchet ms;">In a medium sized bowl sift or whisk together the flour, almond meal, baking soda, and salt. In a larger bowl beat together the oil, agave nectar, soy or rice milk, sugar, extracts, and sesame oil. Slowly add the flour mixture to the wet mixture and stir until a firm dough forms. Add more flour and almond meal if the consistency of the dough is too watery. </span><br />
<br />
<span style="font-family:trebuchet ms;">Spread the almond in a thing layer onto a plate, cutting board or counter top. take approximately two tablespoons of dough and roll it into a ball in you hands. Place the ball onto the almond and flatten it out. Veganomicon has made the amazing discovery that a flat-bottomed one cup measuring cup works terrifically for this. You should write them a letter of thanks. Then place the cookie, almond slice side up onto the baking sheet. </span><br />
<br />
<span style="font-family:trebuchet ms;">Once you baking sheets are full place them in the oven to bake for 12-15 minutes. The cookies should be slightly golden/brown on the edges when they are done. Allow the cookies to cook for a few minutes on the cookies sheets (but just a few, they are hard to get off if you let them sit there for too long, trust me) and then place them onto a wire rack to finish cooking. If you are having trouble getting them off the sheet without breaking allow them to cook for another minute and then try again. </span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com3tag:blogger.com,1999:blog-6542810194024838987.post-26201216011820541902010-01-15T07:36:00.001-08:002010-01-15T09:00:16.963-08:00The puppy ate my blog<span style="font-family:trebuchet ms;">So, you might or might not have noticed a very long silence around here. I have had a tendency lately to be making up excuses for why I am not writing here as much as I would like to. And today I have a treat for you. A brand new excuse. It is by far the cutest excuse yet.<br /><br />World, meet Porter. Porter, meet the world. You two are going to be getting to know each other a lot better. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlTGZJZuXiqKxKM9Pt36maSEijvjzfgBx8ov0Nfp62qwPcbrcKwk1uVYusRkgsvwCmprKICoTkraZVqYChHVZM0dbbiryKapwpEHcSFlm2bDMw-fk-RsJwLQ6p__vGSSlYOcz_5MWBUJU/s1600-h/photo.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/AVvXsEitlTGZJZuXiqKxKM9Pt36maSEijvjzfgBx8ov0Nfp62qwPcbrcKwk1uVYusRkgsvwCmprKICoTkraZVqYChHVZM0dbbiryKapwpEHcSFlm2bDMw-fk-RsJwLQ6p__vGSSlYOcz_5MWBUJU/s400/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5426991355942899826" border="0"></a><br /><br />Of course that was the first day we had him when he was just over 7 weeks old. He is a just a little bit bigger now that he is a whole 15 weeks. He has lost some of that scrunched up puppy look for a much more sleek (in a very manly way, of course) look.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdoMLsFyYd-U0NLIWi4BGEC0p6_tXQUDe78WPicFkyVHMg-VHgeVgNjHPEGxspDrTKz0qMocUJHCG5dfyGsIvZEa2Kkz9bgU3IJ0o_MwYSVMqkkK06MWVrXzw3kyAzNjc-RnaPDCEpziQ/s1600-h/HPIM0940.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdoMLsFyYd-U0NLIWi4BGEC0p6_tXQUDe78WPicFkyVHMg-VHgeVgNjHPEGxspDrTKz0qMocUJHCG5dfyGsIvZEa2Kkz9bgU3IJ0o_MwYSVMqkkK06MWVrXzw3kyAzNjc-RnaPDCEpziQ/s400/HPIM0940.JPG" alt="" id="BLOGGER_PHOTO_ID_5427005434201234418" border="0"></a><br /><br />So, that is my excuse for being absentee. My puppy has eaten my blog, my brain, my sanity, my sleep, and my pants. <br /><br />He has been a lot of work and a lot of fun to have in our lives. And you can bet, there will be some good blog posts coming up about him. And of course, there will be some foodie posts as well...as soon as Porter gives me my brain back that is. There has been a series of mishaps in the culinary area of my life. <br /><br />And just in case you haven't had your daily dose of cute yet. Here is a video of our new addition for your viewing pleasure.</span><br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzLGHHt93ZnEZOShISvV_Q16ieuMBVfoLo9yW6RMj5PCzXI2__fhNcKr-8X7NWAzLB8ELhaK4lEY8_H8DuDoQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com4tag:blogger.com,1999:blog-6542810194024838987.post-10372942206248423812009-12-02T11:01:00.000-08:002012-02-14T20:22:37.853-08:00Gingerbread house making party<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2009%2F12%2Fgingerbread-house-making-party.html&media=http%3A%2F%2F4.bp.blogspot.com%2F_wawOK87RKRU%2FSxbe7jldBGI%2FAAAAAAAADeE%2Fl_bJgRgCPW0%2Fs400%2FIMG_3112.JPG&description=Ginger%20Bread%20House%20Making%20Party" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<span style="font-family:trebuchet ms;">I must admit, I have been in the Christmas spirit this year since long before the holiday advertising began. I have been waiting for the appropriate date to come around so that I could properly express my holiday glee and start making merriment all over the place. I always love thanksgiving, in fact it is one of my favorite holidays. It usually trumps December holidays in my book. But, this year I couldn't wait for Thanksgiving to come so that I could start to decorate the house, send holiday greeting cards, drink eggnog, and of course, finally host my gingerbread house-making party.</span><br />
<br />
<span style="font-family:trebuchet ms;">I have been wanting to host this part since I saw the <a href="http://www.marthastewart.com/photogallery/no-bake-cookie-cottages">article</a> in a December 2006 issue of Martha Stewart Living. I can't say that I always follow through with things in a prompt manner, but I always get around to them.</span><br />
<br />
<span style="font-family:trebuchet ms;">Anyway, the party. It was a small group of women who got together with me to attempt to emulate the perfection of Martha. I should note here that we actually made gingerbread cottages...not really houses. Much easier becuase you get to use graham crackers.</span><br />
<br />
<span style="font-family:trebuchet ms;">I provided the basics, the crackers, frosting (glue), a few different types of candies and of course tea ,to give us creative energy. My guests were all asked to bring a bag of candy for decorating as well.</span><br />
<br />
<span style="font-family:trebuchet ms;">While ours did not turn out quite like Martha's (We are pretty sure there was some foul play involving glue guns on her end. We needed massive amounts of frosting to keep our walls together and she somehow got away without it oozing all over the place) they were all awesome in their own right. It was fun to see everyone's creations come to life.</span><br />
<br />
<span style="font-family:trebuchet ms;">From a skiing Santa</span>,<br />
<br />
<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8p3gHj5-gisuIxeoEpOffMb4AaShYsqI0I71x3YjzTgBY_GDu5jMU11PbAyueVTui8bmDocTKh4LEziZOZ8UJPXYYdSWMuqBBqCsX55Uz8xaDbHQ3sLk47CMfBmNC4POyVxLVNrn-2Z8/s1600-h/IMG_3121.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8p3gHj5-gisuIxeoEpOffMb4AaShYsqI0I71x3YjzTgBY_GDu5jMU11PbAyueVTui8bmDocTKh4LEziZOZ8UJPXYYdSWMuqBBqCsX55Uz8xaDbHQ3sLk47CMfBmNC4POyVxLVNrn-2Z8/s400/IMG_3121.JPG" alt="" id="BLOGGER_PHOTO_ID_5410757142681084418" border="0" /></a><br />
<span style="font-family:trebuchet ms;">to a candy laden house fit for Hansel and Gretel</span>,<br />
<br />
<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wdKfMvlA-pKb7eqyS8HAoiqfqBTN5_5ty07wr5M7xNS2twIMPfUDk0pyKaNgj5ZBD05VbLbmp0F903IJY6BnivYFFbSWddC8nYBEqtmAsZf6ecT4jFkUYofJZm7fTsYJyZg2lPCIfQ_9/s1600-h/IMG_3118.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wdKfMvlA-pKb7eqyS8HAoiqfqBTN5_5ty07wr5M7xNS2twIMPfUDk0pyKaNgj5ZBD05VbLbmp0F903IJY6BnivYFFbSWddC8nYBEqtmAsZf6ecT4jFkUYofJZm7fTsYJyZg2lPCIfQ_9/s400/IMG_3118.JPG" alt="" id="BLOGGER_PHOTO_ID_5410757134296533474" border="0" /></a><span style="font-family:trebuchet ms;">to our entire village full of homes and creatures</span>,<br />
<br />
<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4LzZxRnOeUjZieCjJ-RW3oVMKd9Uj15XYWNh7i8dFt_wNlJeFtS2mDWgeT5Z0AMQKPEBgOJNquOhoG4s8g3IvPHDejXP_oBsBZZV7w9fOSvuuYC06kw2PRPOVNRGa6ekOCzByjhFd_aY/s1600-h/IMG_3116.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4LzZxRnOeUjZieCjJ-RW3oVMKd9Uj15XYWNh7i8dFt_wNlJeFtS2mDWgeT5Z0AMQKPEBgOJNquOhoG4s8g3IvPHDejXP_oBsBZZV7w9fOSvuuYC06kw2PRPOVNRGa6ekOCzByjhFd_aY/s400/IMG_3116.JPG" alt="" id="BLOGGER_PHOTO_ID_5410757126048232610" border="0" /></a><span style="font-family:trebuchet ms;">we all had a great time figuring out how to make these little cottages.</span><br />
<br />
<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOsI40MW9D7Yuk1nyLa_IbeXf4Xu6V64TtXZXNldJfi0Nna6mqTTbnKbMpYLcRWRgzFykH-DKpGMFU9u-4BckNNPhT8krWgO1YtbeHqVB03Cmhdl_Qy7HcsWJmfMRLc4nZOLu6-p4HrVX/s1600-h/IMG_3105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOsI40MW9D7Yuk1nyLa_IbeXf4Xu6V64TtXZXNldJfi0Nna6mqTTbnKbMpYLcRWRgzFykH-DKpGMFU9u-4BckNNPhT8krWgO1YtbeHqVB03Cmhdl_Qy7HcsWJmfMRLc4nZOLu6-p4HrVX/s400/IMG_3105.JPG" alt="" id="BLOGGER_PHOTO_ID_5410757109126104866" border="0" /></a><br />
<span style="font-family:trebuchet ms;">Would you like to make these yourself?<br />
<br />
Here's how:</span><br />
<br />
<span style="font-family:trebuchet ms;">Each cottage requires four sheets of graham cracker. Make sure you buy the widest ones (it turns out there is some inconsistencies between graham cracker brands- who knew?)</span><br />
<br />
<span style="font-family:trebuchet ms;">To make the frosting:</span><br />
<span style="font-family:trebuchet ms;">Combine 1 lbs. confectioner's sugar, 5 Tbs. egg white powder, and 1/3 cup of water. Stir it all together until no lumps are left. We doubled this recipe and it was just the right amount for four people to make a couple houses each, some village creatures, and to have a few homes fall apart.</span><br />
<br />
<span style="font-family:trebuchet ms;">Place some frosting into a sandwich sized ziplock baggie and cut the <span style="font-style: italic;">smallest </span>possible hole from one corner. You will use this to dispense the icing.</span><br />
<br />
<span style="font-family:trebuchet ms;">Some pointers:</span><br />
<span style="font-family:trebuchet ms;">Go ahead and decorate your walls first. Letting them dry flat will keep your candy from slipping down the wall. </span><br />
<br />
<span style="font-family:trebuchet ms;">Once your walls are decorated start putting the house together, walls first, then roof. Use a stout spice jar placed in the middle of the house to help you hold it up. </span><br />
<br />
<span style="font-family:trebuchet ms;">The most important part of keeping your house together is to be patient. Use the icing as your glue and them hold the pieces in place until they are relatively stable on their own before adding the next piece. </span><br />
<br />
<span style="font-family:trebuchet ms;">I can't wait to make more of these. Everyone took their creations home and now my village looks more like a lonely cottage in the middle of nowhere with a random gummy bird.<br />
<br />
Next round will involve some almond sliced, dark licorice, pretzels and lump candy (beautiful rock candy from the Asian mart...seriously says lump candy on the package).<br />
<br />
Thanks Martha!<br />
</span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-71760516003236039422009-11-29T11:16:00.000-08:002012-02-14T20:25:32.812-08:00The citrus obsession continues -or- Grapefruit cocktail with mascarpone cheese and toasted almonds<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2009%2F11%2Fcitrus-obsession-continues-or.html&media=http%3A%2F%2F4.bp.blogspot.com%2F_wawOK87RKRU%2FSxLQLTSuZnI%2FAAAAAAAADb0%2FgqPg766pEH8%2Fs1600%2FIMG_3092.JPG&description=Grapefruit%20cocktail%20with%20mascarpone%20cheese%20and%20toasted%20almonds%20(use%20yogurt%20for%20low%20fat%20version)" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<span style="font-family:trebuchet ms;">Oh Citrus! I just can't seem to contain my excitement as the citrus season returns. I hope you like citrus as much as I do because the citrus train isn't going to leave the A Shared Mile station until this spring. The corniness, however, is a year round event. Sorry.</span><br />
<br />
<span style="font-family:trebuchet ms;">This dessert is yet another from Peter Berley's </span></span><span style="font-style: italic;font-family:trebuchet ms;font-size:100%;" >Fresh Food Fast.</span><span style="font-size:100%;"><span style="font-family:trebuchet ms;"> Along with citrus this book is another staple in my life. And so, I share another recipe. This time, it's a dessert featuring grapefruit that is delicious but not overwhelmingly rich or sweet. Doesn't get much better than that. </span><br />
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<span style="font-family:trebuchet ms;">The only problem I have with this dessert is that I don't have stemless wine glasses to serve it in. Honestly, I find it sort of strange and weird to eat out of wine glasses. I don't know why.</span><br />
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<span style="font-weight: bold;font-family:trebuchet ms;" >Grapefruit Cocktail with Mascarpone and Toasted Almonds</span><br />
<span style="font-family:trebuchet ms;">serves 4</span><br />
<span style="font-family:trebuchet ms;">adapted from</span><span style="font-style: italic;font-family:trebuchet ms;" > </span><a style="font-style: italic; font-family: trebuchet ms;" href="http://www.amazon.com/Fresh-Food-Fast-Delicious-Vegetarian/dp/0060515147">Fresh Food Fast</a><br />
<br />
<span style="font-family:trebuchet ms;">This and the </span><a style="font-family: trebuchet ms;" href="http://asharedmile.blogspot.com/2009/10/overwhelmed-and-underprepared-or.html">other dessert</a><span style="font-family:trebuchet ms;"> I have posted from this book both called for Demerara brown sugar which are raw and light brown sugar crystals. For this recipe especially I think it is well worth the effort if you can find it in your hometown or online. </span><br />
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<span style="font-family:trebuchet ms;">5 large grapefruits</span><br />
<span style="font-family:trebuchet ms;">2/3 cup honey</span><br />
<span style="font-family:trebuchet ms;">1 vanilla bean, cut in half and pulp scraped from the middle</span><br />
<span style="font-family:trebuchet ms;">1 sprig fresh rosemary</span><br />
<span style="font-family:trebuchet ms;">1 Tbs. unsalted butter</span><br />
<span style="font-family:trebuchet ms;">1/2 cup sliced almonds</span><br />
<span style="font-family:trebuchet ms;">1 cup mascarpone cheese</span><br />
<span style="font-family:trebuchet ms;">1/4 cup brown sugar (preferably Demerara)</span><br />
<br />
<span style="font-family:trebuchet ms;">Cut four of the grapefruits in half along their "equator" (you know, the way you cut it if you are going to eat it with a spoon) and remove the segments with a small paring knife. Work over a bowl to collect the juices as you cut. Divide the grapefruit segments evenly among four wine glasses (preferably stemless if you are like me) with a slotted spoon. </span><br />
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<span style="font-family:trebuchet ms;">Squeeze the juice from the membranes and skin of the segmented grapefruits until you have two cups. If you don't reach two cups then use the fifth grapefruit to get the two cups of juice you will need. </span><br />
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<span style="font-family:trebuchet ms;">Combine the grapefruit juice, honey, vanilla pod and pulp, and rosemary in a small saucepan over high heat. Give it a quick stir and bring the mixture to a boil. Allow it to boil until it has reduced by half, about 10 to 12 minutes.</span><br />
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<span style="font-family:trebuchet ms;">Once it has reduced, strain the mixture into a glass measuring cup (easier to pour later) and allow it to cool in the refrigerator for 10 to 15 minutes.</span><br />
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<span style="font-family:trebuchet ms;">While your syrup is cooling melt the butter in a large skillet over medium heat. Once the butter has melted add the almonds. Continue to cook the almonds while stirring constantly until they have browned evenly, about three to five minutes. Once they are done browning transfer them to a plate to stop the cooking and to allow them to cool.</span><br />
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<span style="font-family:trebuchet ms;">Once the syrup and almonds are done, divide the syrup evenly among the four glasses. Then dollop each with approximately 1/4 cup mascarpone cheese, sprinkle with a quarter of the almonds, and then sprinkle with 1 Tbs. Demerara sugar.</span><br />
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<span style="font-family:trebuchet ms;">Serve immediately. </span><br />
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<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw1BEn0L7zrk2NyI3Cm8khkichUyZYUAu2deoFZkx636WioU_dT91owIcdlXFUruizhDaq4DQ3Ue_1rn840eJ76yMreRf2xk-wLrcfZKa4rDDpo8PuJg9GMzTApvzL5CUQTn9RHtBhJbT/s1600/IMG_3091.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw1BEn0L7zrk2NyI3Cm8khkichUyZYUAu2deoFZkx636WioU_dT91owIcdlXFUruizhDaq4DQ3Ue_1rn840eJ76yMreRf2xk-wLrcfZKa4rDDpo8PuJg9GMzTApvzL5CUQTn9RHtBhJbT/s400/IMG_3091.JPG" alt="" id="BLOGGER_PHOTO_ID_5409615007302233970" border="0" /></a></span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-66016512583751609892009-11-23T08:37:00.000-08:002009-11-23T12:23:49.892-08:00My dirty little kitchen secret -or- Jicama and avocado salad with a Spicy citrus Vinaigrette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGObHq8K9q9RTLoMb3164gvQ3iYE55Toyus_bCQk4yISLG4CFmhOAw1ubaqWEV_nj_uCfCMzqU4P6ol22yX0CZX6-dg4A3-2R4hwXf-d-TlTRFkLeXBYzDZRBVm7Dji5kJi-n0zew_Wyy4/s1600/IMG_3067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGObHq8K9q9RTLoMb3164gvQ3iYE55Toyus_bCQk4yISLG4CFmhOAw1ubaqWEV_nj_uCfCMzqU4P6ol22yX0CZX6-dg4A3-2R4hwXf-d-TlTRFkLeXBYzDZRBVm7Dji5kJi-n0zew_Wyy4/s400/IMG_3067.JPG" alt="" id="BLOGGER_PHOTO_ID_5407347423967573522" border="0" /></a><br /><span style="font-family: trebuchet ms;">I have a confession to make. I can't make a salad dressing to save my life. Sure, I can mix a little balsamic vinegar with olive oil and add some spices, but a true blue salad dressing maker I am not. I have never been able to just "whip something up" for my greens. I always need a recipe. It is strange really, because I consider myself to be a decent cook when it comes to opening the refrigerator and formulating a dinner plan from what I see.</span><br /><br /><span style="font-family: trebuchet ms;">I have always been jealous of friends who can make a dressing without even stopping to pause and think. I am that person who will spontaneously cook a meal for friends without breaking a sweat or cracking open a cookbook and then just as the meal is ready will sheepishly ask one of my guest "Ummm...can you make the salad dressing?"</span><br /><br /><span style="font-family: trebuchet ms;">My friends and family have been putting up with this for years. They deserve a medal for all the work they have put into fixing awful dressings I have made. I am trying to learn. I am trying to get better. I really like salad of all varieties, after all. But alas, the only way to not ruin a dressing is for me to follow a recipe. A recipe like this one, in fact.</span><br /><br /><span style="font-family: trebuchet ms;">This is another recipe from Veganomicon. I figure what better way to learn the art of salad dressing than from a vegan. I am totally stereo-typing here, but I figure they must eat a lot of salad.</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">Jicama And Avocado Salad with a Spicy Citrus Vinaigrette</span><br /><span style="font-style: italic; font-family: trebuchet ms;">serves 6-8 (but is easy to reduce for less people)</span><br /><span style="font-family: trebuchet ms;">adapted from </span><a style="font-family: trebuchet ms;" href="http://www.amazon.com/gp/product/156924264X/ref=s9_simz_gw_s4_p14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1371JW4ZGJ10JBK1J4ME&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846"><span style="font-style: italic;">Veganomicon</span></a><br /><br /><span style="font-family: trebuchet ms;">This salad has a really tropical feel to it. It is cool, crisp and refreshing. A great start to or break from the heavier foods we tend to eat during the winter. Plus, citrus season is upon us and you all know how much <a href="http://asharedmile.blogspot.com/2009/04/speaking-of-citrus.html">I love citrus</a>.</span><br /><br /><span style="font-family: trebuchet ms;">This recipe calls for watercress instead of field greens. Someone once told me some gross things about watercress and I haven't been able to eat them since. I won't share them here...I don't want to ruin watercress for you too. </span><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">For the salad:</span><br /><span style="font-family: trebuchet ms;">1 large jicama, peeled and shredded (at least 6 c.)</span><br /><span style="font-family: trebuchet ms;">enough field greens for four servings</span><br /><span style="font-family: trebuchet ms;">1 avocado, sliced</span><br /><span style="font-family: trebuchet ms;">1/2 small red onion, thinly sliced</span><br /><span style="font-family: trebuchet ms;">1/2 c. roasted (salted or unsalted - your choice) peanut</span><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">For the dressing:</span><br /><span style="font-family: trebuchet ms;">1/4 c. rice wine vinegar</span><br /><span style="font-family: trebuchet ms;">1/2 c. fresh orange juice</span><br /><span style="font-family: trebuchet ms;">2 Tbs. lime juice</span><br /><span style="font-family: trebuchet ms;">2 Tbs. peanut oil</span><br /><span style="font-family: trebuchet ms;">2 Tbs. hot chile oil</span><br /><span style="font-family: trebuchet ms;">2 Tbs. soy sauce</span><br /><span style="font-family: trebuchet ms;">3 Tbs. sugar</span><br /><span style="font-family: trebuchet ms;">1 tsp. sesame oil</span><br /><br /><span style="font-family: trebuchet ms;">Squeeze the orange juice right into a measuring cup (trying to save you extra dishes here) then add the rest of the ingredients for the dressing and mix vigorously.. Let it sit at room temperature for about 10 minutes so the sugar can dissolve.</span><br /><br /><span style="font-family: trebuchet ms;">While the dressing rests, prepare the vegetables for the salad. Place the field greens into four bowls or salad plates for serving. Cut the avocado and red onion and set aside. Peel and shred the jicama into a larger bowl. </span><br /><br /><span style="font-family: trebuchet ms;">Once the dressing is ready, give it a quick stir and then pour all but 1/3 c. of the dressing onto the jicama, then divide the remaining 1/3 c. between the four salad plates. </span><br /><br /><span style="font-family: trebuchet ms;">Place a pile of jicama (about a cup) over the field greens for each serving. Then add the red onions, avocado, and peanuts. </span><br /><br /><span style="font-family: trebuchet ms;"><span style="font-style: italic;">Side note:</span> I forgot the peanuts. So you will just have to imagine them in the picture above. I think the peanuts add a lot to the flavor.</span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-89675282290581362952009-11-19T08:30:00.000-08:002012-02-14T20:35:39.637-08:00Learning to love a northwest winter -or- Cassoulet with biscuit topping<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2009%2F11%2Flearning-to-love-northwest-winter-or.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_wawOK87RKRU%2FSwSq1NhStvI%2FAAAAAAAADbM%2FIT1ez-jZjQ0%2Fs400%2FIMG_3081.JPG&description=Creamy%20Cassoulet%20with%20biscuit%20topping%20(and%20its%20all%20vegan%20without%20tasting%20vegan)" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<span style="font-family:trebuchet ms;">I am happy to report that things are getting back to normal around here. Teaching and trying to move forward on my thesis keeps me busy during the day, but only during normal work hours. And now that the conference is over I have felt the stress just melt away over the past week. Of course, the prospect of meeting Mr. Man's parents this weekend is adding that stress right back to my neck and shoulders. But that is a different story.</span><br />
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<span style="font-family:trebuchet ms;">One thing that I have enjoyed over the last week or two has been catching up with friends a bit. In the winter time there is little to do around here besides eat and drink. In an effort to embrace winter this year I am really trying to look at the positive features the season has to offer. Eating good food and drinking spirits with my friends is something I can get behind. Obviously, I only have friends who love food as much as I do.</span><br />
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<span style="font-family:trebuchet ms;">Last night I had a dear friend over for dinner. She and I cozied up on in our warm living room and stuffed ourselves silly with this cassoulet.</span><br />
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<span style="font-family:trebuchet ms;">It was delicious. Hearty enough to fill my hibernation-mode belly. And it allowed me to turn on the oven and warm the place up a bit.</span><br />
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<span style="font-family:trebuchet ms;">This recipe comes from my one and only Vegan cookbook. </span><span style="font-style: italic;font-family:trebuchet ms;" > Veganomicon</span><span style="font-family:trebuchet ms;"> is not the type of book I would normally buy. There are virtually no pictures in it. And to quote the wonderful Alice once again, "How can one possibly read a book with no pictures in it?" I usually stray away from cookbooks without the beautiful photographs of food that I covet and drool over. However, I think that is because most cookbooks rarely have much to offer in the way of conversation with the authors.</span><br />
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<span style="font-style: italic;font-family:trebuchet ms;" >Veganomicon</span><span style="font-family:trebuchet ms;"> has all sorts of great recipes with some of the best descriptions I have seen in a cookbook. It is very conversational and makes you feel as if you are hanging out with the authors themselves while they share their favorite recipes with you. This book made me laugh out loud more than once. How often can you say that about a cookbook?</span><br />
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<span style="font-weight: bold;font-family:trebuchet ms;" >Cassoulet with biscuit topping</span><br />
<span style="font-style: italic;font-family:trebuchet ms;" >Serves 4</span><br />
<span style="font-family:trebuchet ms;">adapted from</span><span style="font-style: italic;font-family:trebuchet ms;" > <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&s=books&qid=1258597369&sr=8-1">Veganomicon</a></span><br />
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<span style="font-family:trebuchet ms;">I pretty much made this recipe ver batum from the book. With the exception of the leeks, most of the ingredients are all things I normally have on hand any given day so there wasn't much need to substitute. Also, this book is always straightforward in it's methods and descriptions. Why mess with success? Cliche? Yes. True? Another yes.</span><br />
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<span style="font-family:trebuchet ms;">Another note. Spring for the fresh thyme at the super market. You won't regret it.</span><br />
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<span style="font-family:trebuchet ms;">For the stew:</span><br />
<span style="font-family:trebuchet ms;">2 Yukon gold potatoes, cut into half inch dice</span><br />
<span style="font-family:trebuchet ms;">2 leeks, thinly sliced</span><br />
<span style="font-family:trebuchet ms;">1 small onion, diced</span><br />
<span style="font-family:trebuchet ms;">1 1/2 c. carrots, peeled and cut into a half inch dice</span><br />
<span style="font-family:trebuchet ms;">2 garlic cloves, minced</span><br />
<span style="font-family:trebuchet ms;">1/2 c. frozen peas</span><br />
<span style="font-family:trebuchet ms;">1 (15-oz) can navy beans drained and rinsed (can substitute cannelli)</span><br />
<span style="font-family:trebuchet ms;">3 c. vegetable broth</span><br />
<span style="font-family:trebuchet ms;">3 Tbs. cornstarch</span><br />
<span style="font-family:trebuchet ms;">2 Tbs. olive oil</span><br />
<span style="font-family:trebuchet ms;">1-2 Tbs. fresh thyme, chopped</span><span style="font-family: trebuchet ms;"> (I don't think you can use too much here)</span><br />
<span style="font-family:trebuchet ms;">salt and pepper to taste</span><br />
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<span style="font-family:trebuchet ms;">For the Biscuits:</span><br />
<span style="font-family:trebuchet ms;">1 1/2 c. all-purpose flour</span><br />
<span style="font-family:trebuchet ms;">2 tsp. baking powder</span><br />
<span style="font-family:trebuchet ms;">1/4 tsp. salt</span><br />
<span style="font-family:trebuchet ms;">3/4 c. plain soy milk</span><br />
<span style="font-family:trebuchet ms;">1 tsp. apple cider vinegar</span><br />
<span style="font-family:trebuchet ms;">1/4 c. nonhydrogenated vegetable shortening (I used Earth Balance brand)</span><br />
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<span style="font-family:trebuchet ms;">Preheat the oven to 425 degrees F. You could wait to do this until later...but, I always like an excuse to turn it on in the winter.</span><br />
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<span style="font-family:trebuchet ms;">Wash and chop the potatoes into a half inch dice. Place them into a small pot and fill with water until they are covered. Place the pot over high heat with a lid. Allow the potatoes to cook in boiling water for about ten minutes or until the potatoes are just tender enough to pierce them with a fork. Once they are done drain them immediately and set aside.</span><br />
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<span style="font-family:trebuchet ms;">While the potatoes are cooking go ahead and chop the rest of the vegetables.</span><br />
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<span style="font-family:trebuchet ms;">If you have time before the potatoes are done (otherwise, wait and do this while your vegetables are cooking int he next step) go ahead and mix the soy milk and vinegar together and set aside (just do it right in the measuring cup) and set it aside. Them mix the dry ingredients for the biscuits together in a bowl (the flour, baking powder, salt) and set aside.</span><br />
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<span style="font-family:trebuchet ms;">Whisk the vegetable broth and cornstarch together until it completely dissolves.</span><br />
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<span style="font-family:trebuchet ms;">Heat the oil in a large oven-safe skillet over medium heat. Saute the leeks, onions, and carrots for about 10 minutes, or until they begin to brown. Then add in the garlic, thyme, pepper, and salt and cook for another minute. Then add in the drained potatoes, frozen peas, and vegetable broth mixture. Turn the heat up a bit to bring the stew to a simmer and then lower the heat again. Continue to cook it at a simmer for about another seven minutes, stirring occasionally. Do not cook it for longer than seven minutes. If you are not ready with the biscuits (I wasn't) just turn off the heat until you are ready.</span><br />
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<span style="font-family:trebuchet ms;">While the stew cooks (or after, for me) work on the biscuits. First, cut the shortening into small pieces and add it to the flour mixture. Using a fork or your fingers work the shortening into the flour until it forms large crumbs (you don't want to overwork it). Then drizzle the soy milk mixture into the flour mixture and stir. Just stir it lightly with a fork, it's fine if there are still a few dry pockets.</span><br />
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<span style="font-family:trebuchet ms;">Wash and dry your hands. Sprinkle a little bit of flour onto the ball of dough and gently knead it about 10 times, right in the bowl. if the dough is sticking to you hands just sprinkle a little bit more flour onto it.</span><br />
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<span style="font-family:trebuchet ms;">Set the biscuits aside and check on the stew if you haven't already turned it off. The stew will be slightly thickened when it is done. Add the beans and turn off the heat if you haven't already.</span><br />
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<span style="font-family:trebuchet ms;">Roll the dough into balls that are about the size of a golf balls, flatten them slightly and place them on top of the stew until the dough is gone.</span><br />
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<span style="font-family:trebuchet ms;">Place the whole pan into the oven and bake for about 15 minutes or until the biscuits are just beginning to brown.</span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-69041843076146564122009-11-12T09:04:00.000-08:002009-11-12T11:22:42.242-08:00Bits from the past few busy weeks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6cTbTeye1fSoIBwp4gldxwHAkubTOGTFFfRx8RSOX5UrefpM4FwBXn5dVk9WzSCF5JKNGL8oT1o3OP6xfgb_63c_RECjoKYo4blVQbIhn2vCGFBLmCrF0d9L-Jz4aJFO3nTUNvzTL0Q2/s1600-h/us"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6cTbTeye1fSoIBwp4gldxwHAkubTOGTFFfRx8RSOX5UrefpM4FwBXn5dVk9WzSCF5JKNGL8oT1o3OP6xfgb_63c_RECjoKYo4blVQbIhn2vCGFBLmCrF0d9L-Jz4aJFO3nTUNvzTL0Q2/s400/us" alt="" id="BLOGGER_PHOTO_ID_5403272610894740818" border="0" /></a><br /><span style="font-family:trebuchet ms;">I thought that a good way to ease back into this whole blogging on a regular basis thing would be to just give you a list of some of the things that I have been up to the last few weeks and some of the things I have learned. When I think about writing multiple posts about these things it becomes overwhelming, and would probably bore you. But, a list. Now that is something I can get behind.</span><br /><br /><span style="font-family:trebuchet ms;">1. Anyone interested in time warps, loss of time, time travel, etc. should do some research with speakers at conferences. Seriously, giving a talk at a conference is like losing time. I lost 12 minutes last week. I got up to the podium started talking and did not regain consciousness until my last slide. Seriously, I could have stood up there and talked about cheese for 12 minutes. I really have no idea. My colleagues and lab mates said that I did a good job. But, they have to say nice things. Either that or they really like cheese. </span> <span style="font-family:trebuchet ms;"><br /><br />2. Thank heavens that high wasted skirts have come back into style! I packed two options for "professional" looking outfits for the week. A pair of pants and a skirt from my professional past. The pants dug into my skin so deep I would have needed to donate a kidney to fit into them. So they were out. The skirt didn't fit quite like it used to either. It is now a very stylish high wasted skirt rather than the normal hip-hugging kind. No one noticed though (at least not to my face). I just tried to rock it like that was the way the skirt was made. </span> <span style="font-family:trebuchet ms;"><br /><br />3. I hate airlines. Who else is with me? Does anyone else feel like they are being taken advantage of for wanting to visit family anytime even remotely close to the December holidays?</span><br /><br /><span style="font-family:trebuchet ms;">4. I feel recharged. Three of my college friends came to visit last weekend. Sometimes, I need to be reminded that I am not just the graduate student drone I sometimes feel like. Sometimes, I need to be reminded that I am not as adult as I sometimes act. These girls always bring out my crazysexycool side. Thanks.</span> <span style="font-family:trebuchet ms;"><br /><br />5. This college reunion of the "Lounge Girls" was different than others we have had. It was the first time that none of us were single. Not only that, but the first time that we were all together with our boys. It was really fun to hang out as a big couple-y group. It all felt very adult. And it forced us to be a little more adult than we normally are. Usually when we get together our time is filled with a series of inside jokes, quotes from fav movies (Birdcage!), and some really intense dance parties (both inside and outside of the home). This time we had to make more of an effort to communicate on a level understandable to others, you know, like adults. It was totally worth it.<br /><br />6.I really enjoyed getting to know my friends as part of a couple. It was so nice to see that they had all chosen their mates so well. No drama all weekend. So, awesome.<br /><br /></span><span style="font-family:trebuchet ms;">7. I was really happy for my friends to get to know Mr. Man and vice versa. Like a very wise TV character once said, nothing is better than the sound of your friends laughing at something your boyfriend said. Thank you, Carrie Bradshaw for your awesome wisdom.</span><br /><br /><span style="font-family:trebuchet ms;">Okay, I am missing lots but it is time to head off to school. I will try not to be too drone like though. I am still sparkling with the energy brought from my friends. </span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com0tag:blogger.com,1999:blog-6542810194024838987.post-40115510971999550482009-10-29T11:26:00.000-07:002009-10-29T12:09:01.889-07:00Overwhelmed and underprepared -or- Roasted grapes in wine sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHESy-v7ft5Gb28wkpnlMildRwp3CGIfqA6RF_UGwwwcbv-ou_fUxwKNZTohSk77cVbNbER-XNFPgIJ9-1pG0FirHyficBYJzemd9VHgiOgGPb8MQSB84R9PWP_ZRzB-NGBW9UL4_TbAuY/s1600-h/IMG_2922.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHESy-v7ft5Gb28wkpnlMildRwp3CGIfqA6RF_UGwwwcbv-ou_fUxwKNZTohSk77cVbNbER-XNFPgIJ9-1pG0FirHyficBYJzemd9VHgiOgGPb8MQSB84R9PWP_ZRzB-NGBW9UL4_TbAuY/s400/IMG_2922.JPG" alt="" id="BLOGGER_PHOTO_ID_5398093598261368866" border="0" /></a><span style="font-family:trebuchet ms;">I know that I have been using the overwhelmed card a lot lately. I swear, as soon as I am done presenting at a conference next week I will go back to being busy but prepared for life instead of the constant state of overwhelmed and unprepared that I have been living in the last few weeks. </span><br /><br /><span style="font-family:trebuchet ms;">In the meantime, I am cooking with whatever we have on hand (rather than making meticulous grocery lists based on the things I want to make in the coming week) and cooking simple. Sometimes this turns out to be just delicious. </span><br /><br /><span style="font-family:trebuchet ms;">I have already told you about Peter Berley's book <span style="font-style: italic;">Fresh Food Fast</span>. And I am working with a recipe from it again today. It is my go to book. The recipes in the book always inspire me and lend themselves well to substitutions. </span><br /><br /><span style="font-family:trebuchet ms;">The desserts in this book are one of my favorite parts. They are all decadent in their own right, but none of them require an entire day spent baking and assembling. </span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Roasted Grapes in a Wine Sauce </span><br /><span style="font-style: italic;font-family:trebuchet ms;" >serves 4</span><br /><span style="font-family:trebuchet ms;">adapted from </span><a style="font-family: trebuchet ms; font-style: italic;" href="http://www.amazon.com/Fresh-Food-Fast-Delicious-Vegetarian/dp/0060515147/ref=sr_1_1?ie=UTF8&s=books&qid=1256837726&sr=8-1">Fresh Food Fast</a><br /><br /><span style="font-family:trebuchet ms;">Berley's original recipe calls for red grapes and a dry red wine. I used black seedless grapes (they were 2 dollars cheaper a pound than white or red at the market) and white wine (all of the reds we had were "nice wines" and I didn't dare open a bottle of those without Mr. Man home to enjoy the rest of the bottle with me). I have fallen in love with this recipe due to it's ease, the way it made my house smell, and it's ability to be made with any grape/wine combo. I think that next time around I am going to try out a white grape/white wine combo. Also, I served this over ice cream, but I think it would be divine over a pound or olive oil cake with maybe a little creme fraiche on top. </span><br /><br /><span style="font-family:trebuchet ms;">1 lbs. seedless grapes, cut in half</span><br /><span style="font-family:trebuchet ms;">2 Tbs. unsalted butter</span><br /><span style="font-family:trebuchet ms;">2 Tbs. Dememera sugar (brown sugar will work just fine also)</span><br /><span style="font-family:trebuchet ms;">1/4 cup dry white or red wine</span><br /><span style="font-family:trebuchet ms;">ice cream or cake for serving</span><br /><br /><span style="font-family:trebuchet ms;">Preheat your oven to 450 degrees F.</span><br /><br /><span style="font-family:trebuchet ms;">While the oven is preheating place the butter in the pan (a baking dish big enough so that the grapes can roast in one layer) and put the pan in the oven. While the butter melts cut the grapes. Once the butter has melted remove the pan from the oven and add the grapes and the sugar and stir.</span><br /><br /><span style="font-family:trebuchet ms;">Roast for 20 minutes. Then add the wine, stir, and continue roasting for another 10 minutes. </span><br /><br /><span style="font-family:trebuchet ms;">Remove from the oven and let it sit for just a couple of minutes. </span><br /><br /><span style="font-family:trebuchet ms;">Then serve over ice cream or cake or eat by the spoonful from the pan (which I definitely did not do). </span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZqJVIRYlOb9uET23I4OxHJqwJEwF-NdzMUOo_8qZE0hybMUHFWBEXAGFX58-UCuuygvUy5sJN_5dulQpgN_kQ3jHsH2lt3I9iuvZerIWmIkAuQ2ZR_r_lKAIK5IgyST-V23QrhSINciJ/s1600-h/IMG_2942.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZqJVIRYlOb9uET23I4OxHJqwJEwF-NdzMUOo_8qZE0hybMUHFWBEXAGFX58-UCuuygvUy5sJN_5dulQpgN_kQ3jHsH2lt3I9iuvZerIWmIkAuQ2ZR_r_lKAIK5IgyST-V23QrhSINciJ/s400/IMG_2942.JPG" alt="" id="BLOGGER_PHOTO_ID_5398094952486552210" border="0" /></a><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com2tag:blogger.com,1999:blog-6542810194024838987.post-44724513692615356012009-10-15T19:15:00.001-07:002012-02-26T11:22:21.714-08:00A way to make it through winter - or - Broccoli cheddar soup<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fasharedmile.blogspot.com%2F2009%2F10%2Fway-to-make-it-though-winter-or.html&media=http%3A%2F%2F4.bp.blogspot.com%2F_wawOK87RKRU%2FStfbhfaFB8I%2FAAAAAAAADUY%2FRIa9XDqDcEw%2Fs400%2FIMG_2917.JPG&description=Broccoli%20Cheddar%20Soup.%20Yum." class="pin-it-button" count-layout="horizontal">Pin It</a><br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLg6nPPU1xwTP133f29w625zVZCZAgQJJQoeIDsqb5Qyx9K5iUsphxV24n0dKYVJMtjWf7ta3Y4ayQEa6N4y0BswRW66FgtNibZn7dz7MA7Cl1Tl6guPR57z341Kir2rbXBNq1HS7pn2H/s1600-h/IMG_2904.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/AVvXsEjZLg6nPPU1xwTP133f29w625zVZCZAgQJJQoeIDsqb5Qyx9K5iUsphxV24n0dKYVJMtjWf7ta3Y4ayQEa6N4y0BswRW66FgtNibZn7dz7MA7Cl1Tl6guPR57z341Kir2rbXBNq1HS7pn2H/s400/IMG_2904.JPG" alt="" id="BLOGGER_PHOTO_ID_5393020451905715538" border="0" /></a><span style="font-size:100%;"><br />
<span style="font-family:trebuchet ms;">Winter is here and one thing is for sure- I am not wearing nearly enough layers.<br />
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I call it winter because the only discernible difference in the Pacific Northwest between fall and winter is the amount of daylight we get. Don't get me wrong, the evergreens we get to keep through the winter are ray of much needed color here in the winter time. But, a beautiful multi-colored fall full of crisp sunny days, complete with cozy scarves it is not. No leaves turning colors, sunny days are a always a few months away, and those beauteous scarves are just going to get soaked in the rain.</span><br />
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<span style="font-family:trebuchet ms;">As I have mentioned before, winter is not really my favorite season. But, there are a few redeeming qualities. Soup is one of them. Winter squash, Christmas, Hanukkah, Sweater dresses, boots, and baking are a few of the others.</span><br />
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<span style="font-family:trebuchet ms;">The first official soup of winter this year is a sort of comfort soup. When I think of the broccoli soup of my youth it is always thick and cheezy and the only thing on the diner menu I can eat (along with grilled cheese of course). This soup reminds me of those diner soups but with a little more flair. It has beautiful specks of red pepper and carrot that make it prettier and tastier.</span><br />
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<span style="font-family:trebuchet ms;">We ate this soup with some olive bread crostini we got from a place called the Bread Farm. Mr. Man had seen an article awhile back about a small town north of us. Said article suggested this town as a day trip and offered a variety of things to do complete with a suggested schedule. We set out for said charming town. </span><br />
<br />
<span style="font-family:trebuchet ms;">Turns out it was more of a street. A street with a great cheese shop and bakeries, but a street nonetheless. We only lasted about an hour. But, it was fun to be adventurous. And truth be told our day probably would have lasted longer had we found the park with the suggested hike and made it into the evening hours for live music. Here is the link if you are interested:</span></span><span style=";font-family:Arial;font-size:100%;" ><span style="font-size:10;"></span></span><span style=";font-family:Arial;font-size:100%;" ><a href="http://seattletimes.nwsource.com/html/outdoors/2009833419_nwwedison10.html?cmpid=2628" target="_blank">http://seattletimes.nwsource.<wbr>com/html/outdoors/2009833419_<wbr>nwwedison10.html?cmpid=2628</a></span> <span style="font-size:100%;"><br />
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<span style="font-weight: bold;font-family:trebuchet ms;" >Broccoli and Cheddar Soup</span><br />
<span style="font-family:trebuchet ms;">serves 4</span><br />
<span style="font-family:trebuchet ms;">adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >A beautiful Bowl of Soup</span><br />
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<span style="font-family:trebuchet ms;">I used a low sodium broth for this soup. For most soups I like to be able to control the level of salt. I think this is particularly important for this soup because the cheddar can be so salty. Also, I have stated that the celery seed is optional because I don't like celery or it's flavor, but you might not agree with that assessment. So, you can add it if you want. I won't judge you. Not much, anyway.</span><br />
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<span style="font-family:trebuchet ms;">3 Tbs. unsalted butter</span><br />
<span style="font-family:trebuchet ms;">2 cloves garlic, finely minced</span><br />
<span style="font-family:trebuchet ms;">1/2 small onion, finely chopped</span><br />
<span style="font-family:trebuchet ms;">1/2 red bell pepper, finely chopped</span><br />
<span style="font-family:trebuchet ms;">1 carrot, peeled and finely chopped</span><br />
<span style="font-family:trebuchet ms;">2 Tbs. unbleached all-purpose flour</span><br />
<span style="font-family:trebuchet ms;">2 cups vegetable stock</span><br />
<span style="font-family:trebuchet ms;">1 1/2 cups broccoli florets, chopped a bit (so they are bite-sized)</span><br />
<span style="font-family:trebuchet ms;">1 small to medium russet potato, peeled and finely chopped</span><br />
<span style="font-family:trebuchet ms;">1/4 tsp. celery seed (optional)</span><br />
<span style="font-family:trebuchet ms;">2 cups milk</span><br />
<span style="font-family:trebuchet ms;">2 cups shredded cheddar cheese (the sharper the better)</span><br />
<span style="font-family:trebuchet ms;">1/4 tsp. dry mustard</span><br />
<span style="font-family:trebuchet ms;">salt and pepper to taste</span><br />
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<span style="font-family:trebuchet ms;">Melt the butter in a large heavy pan (use a Dutch oven if you've got one) over medium heat. Once the butter is melted add the garlic, onions, bell pepper, and carrot. Continue to cook it over medium heat for about 10 minutes or until the veggies are tender.</span><br />
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<span style="font-family:trebuchet ms;">Go ahead and measure out two cups of vegetable stock. To thicken the soup, add in the four and stir constantly for about two minutes. Then add the vegetable stock slowly while whisking continuously. One the mixture is smooth add the broccoli, potato, and celery seeds. </span><br />
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<span style="font-family:trebuchet ms;">Raise the heat to high and bring the soup to a boil. Then reduce the heat again, cover, and let it simmer. Stir occasionally. The vegetables should become tender in about 10 to 15 minutes depending on how large you chopped them. Once they have reached the tenderness you like to eat, stir in the milk.</span><br />
<br />
<span style="font-family:trebuchet ms;">When the soup has become warm again, add the cheese and stir slowly. Add the dry mustard. Add salt and pepper to taste (I used about a quarter teaspoon of each). </span><br />
<br />
<span style="font-family:trebuchet ms;">This soup goes great with crostini or crusty bread. I swear. I am not just trying to justify the long drive I went on last this past weekend.<br />
<br />
</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqqprOsBgIeslFrYGpf7LOjCiwVqYBIK9WQKMMl-ZdS5yL_XjUr54rkFzFHUIgCt06hMjdTmF-_ordjb48te9SIvnztT55z5v2mWAkD6Mvuq_OltpJrhS_i7tN-OKWO2tiq-iNVNY3tzd/s1600-h/IMG_2917.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqqprOsBgIeslFrYGpf7LOjCiwVqYBIK9WQKMMl-ZdS5yL_XjUr54rkFzFHUIgCt06hMjdTmF-_ordjb48te9SIvnztT55z5v2mWAkD6Mvuq_OltpJrhS_i7tN-OKWO2tiq-iNVNY3tzd/s400/IMG_2917.JPG" alt="" id="BLOGGER_PHOTO_ID_5393020447212505026" border="0" /></a></span><div class="blogger-post-footer">www.asharedmile.blogspot.com</div>Errinhttp://www.blogger.com/profile/15219771150057064483noreply@blogger.com1