tag:blogger.com,1999:blog-36079552564035096582024-03-14T08:10:14.847-04:00Sweet Genevieve Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3607955256403509658.post-47057128165415122372023-05-30T15:51:00.001-04:002023-05-30T15:51:06.513-04:00Thawing Chicken<p> It's been a minute since I've posted anything here. But I just made my grandmother's roasted red peppers, couldn't remember if she added oregano or not, and did a quick search of my site to check and see what she had told me. </p><p>That's the beauty of having a blog like this, the ability to hold a little wisdom for later. I've been inspired to write, post, create, and cook all over again. So let's get to know one another again, shall we? </p><p>A lot has happened over the past few years; I've gone to and graduated from law school and am currently in the grueling process of preparing for the Bar exam. Which, to be honest, feels a bit like thawing chicken. </p><p>Bear with me as I explain. </p><p>When you are figuring out what you want to make for dinner, inspiration strikes, and you do a quick mental inventory of what you currently have in your fridge/freezer. </p><p>"I have chicken!" </p><p>You bustle over to your freezer, take out the chicken--so excited you don't have to run to the store--and then it hits you. This sucker is frozen solid. </p><p>If you're impatient like me, you can't help the immediate despair that hits you. THIS IS GOING TO TAKE FOREVER. </p><p>Then comes the bargaining, "Well, maybe I go buy chicken and put this away for a different day..." Then you're brutally honest internal monologue pipes up "...but that's how I ended up with three packages of chicken in the freezer in the first place!" </p><p>What do you do? </p><p>So begins the cold water thaw. Chicken, when defrosting at room temperature, can take 12-24 hours to totally defrost. How can you speed that up? Leaving the chicken in its packaging, you submerge it in cold water. Every thirty minutes, you change the water to prevent the chicken from getting too warm and allowing bacterial growth. One to three hours later, you have your chicken which is ready to go. </p><p>So too, the Bar. </p><p>Technically I have all the knowledge I need to pass this exam tucked away somewhere in my brain. But, like the cold water. I need to refresh it often, change it out, and continually expose myself to the thousands of rules that need to be committed to memory before the end of July. </p><p>I cannot wait for my chicken to thaw, and I cannot wait for this exam to be over. </p>Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-12083074278601470122020-11-21T11:25:00.002-05:002020-11-21T11:26:45.438-05:00Baked Apple Breakfast<p></p><i>The instructions are both in the body of the post and consolidated at the bottom for ease of reference when making. Good luck and enjoy!</i><div><i><br /></i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyZaXfBFdMxyTnOo2L4l7kz_9aqmOBqIZUtddSkA-XaMTlaf-KJWOeA9QZsuby-RKrq6EBU8Gsq044LPyhKMNvFHVWAHRETLgQySd_DpaK3AplHRq3Qw9yCMtUmZ9hdw5k99u09avTTk/s1620/IMG_0750+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyZaXfBFdMxyTnOo2L4l7kz_9aqmOBqIZUtddSkA-XaMTlaf-KJWOeA9QZsuby-RKrq6EBU8Gsq044LPyhKMNvFHVWAHRETLgQySd_DpaK3AplHRq3Qw9yCMtUmZ9hdw5k99u09avTTk/w640-h426/IMG_0750+2.JPG" width="640" /></a><br /><br />These apples are<i> glorious. <br /></i><br />They can be served with greek yogurt for breakfast or a "smart" dessert. <br /><br />If you are feeling particularly decadent, then you should pair a warm apple with a scoop of vanilla ice cream. </td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhdI9c08WgFLow1bBn3w3qCC7VjqRLbE1fOiAnG9X8yJyJurNnDjUbgcDedJJGWXOSiZ7ZRCSFd6VcT8wwXDBiijcYIfQVI7GWHAZW8yrZpLdBnJTTfw5XE3b6Hn6ciM9o1WVHpTiZJo/s1620/IMG_0772+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhdI9c08WgFLow1bBn3w3qCC7VjqRLbE1fOiAnG9X8yJyJurNnDjUbgcDedJJGWXOSiZ7ZRCSFd6VcT8wwXDBiijcYIfQVI7GWHAZW8yrZpLdBnJTTfw5XE3b6Hn6ciM9o1WVHpTiZJo/w640-h426/IMG_0772+2.JPG" width="640" /></a></div></td></tr></tbody></table><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">Preheat your oven to 350<span style="text-align: left;">°</span>F</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredients: </div><div class="separator" style="clear: both; text-align: center;">9 Honeycrisp Apples - cored</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cups Rolled Oats</div><div class="separator" style="clear: both; text-align: center;">1/2 cup <a href="https://amzn.to/2UKYK6P" target="_blank">Truvia (brown sugar)</a></div><div class="separator" style="clear: both; text-align: center;">1 tbsp Pumpkin Pie Spice</div><div class="separator" style="clear: both; text-align: center;">1 tsp. Vanilla Extract </div><div class="separator" style="clear: both; text-align: center;">Juice of 1 Lemon </div><div class="separator" style="clear: both; text-align: center;">1/4 tsp Almond Extract</div><div class="separator" style="clear: both; text-align: center;">Brewed Chai Tea</div><div class="separator" style="clear: both; text-align: center;">Butter at room temperature</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mix together the oats, Truvia, pumpkin pie spice, vanilla extract, lemon juice, and almond extract. Combine them until they become a crumbly mixture.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0sqaPq3lS6SgDR_4RC9uqzBQWat2X0zdjCxYQkmJk0cOXTQDqddfd8elkiHj7X9cQF6wrGXEW42af0pCOH_oVcbKyFZ7qSKor3laTmsXJG2kDLWK9xOQPhjDcCADWqbjXBDiD0Vgu9c/s1620/IMG_0760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0sqaPq3lS6SgDR_4RC9uqzBQWat2X0zdjCxYQkmJk0cOXTQDqddfd8elkiHj7X9cQF6wrGXEW42af0pCOH_oVcbKyFZ7qSKor3laTmsXJG2kDLWK9xOQPhjDcCADWqbjXBDiD0Vgu9c/w640-h426/IMG_0760.JPG" width="640" /></a></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;">Core the apples. </div><div class="separator" style="clear: both; text-align: center;">I decided to cut away parts of the tops with a pairing knife to better hold the filling.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipstZbnAh54ViNWSVSZ4hJrRMBWPdZePfLWMRbqv2lb8Mn4hNIdlpCTm7Aotej3-OBWDQl-eG0vu58WHDUIhDzhYnmGcQI-ubX-MBx4_L4iv_Y8qnuWkOrfAySJu9zBO0h0NkrdnnlV2k/s1620/IMG_0763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipstZbnAh54ViNWSVSZ4hJrRMBWPdZePfLWMRbqv2lb8Mn4hNIdlpCTm7Aotej3-OBWDQl-eG0vu58WHDUIhDzhYnmGcQI-ubX-MBx4_L4iv_Y8qnuWkOrfAySJu9zBO0h0NkrdnnlV2k/w640-h426/IMG_0763.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Fill the apples with your dry oat mixture. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pour about 1/2 inch of chai tea into the bottom of the baking dish. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Don't be bothered by any fallout from the apples. The oats in the chai will cook while in the oven to become a delicious oatmealish sauce. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Od-IEHMw-CecGMqrSqnucExtB0_g5oLhRJWZQdv5_MUYvFYJtoxYLxWj0sU-uILgKCFuax79HM15C_ErWOyAZtvMQqKD0Uqt6eSGDg7QMI03k8C7yZwu-qRBa3SsHAp55VOJ9ywp2Zo/s1620/IMG_0774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Od-IEHMw-CecGMqrSqnucExtB0_g5oLhRJWZQdv5_MUYvFYJtoxYLxWj0sU-uILgKCFuax79HM15C_ErWOyAZtvMQqKD0Uqt6eSGDg7QMI03k8C7yZwu-qRBa3SsHAp55VOJ9ywp2Zo/w640-h426/IMG_0774.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Top each apple with a pat of butter.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXLd_GpXTTGAR0Gtihnf6R3SLI4AvPIQXRGYS41sVzSZ4om63MOR5y2V3gSkfynPDq8PKPfRG0C0ygIhXVJRE1TlBqPch8GaJ4tMAb0L_SrQ4UCEQRM7kC525V48HsLkizu9IdtEVKdo/s1620/IMG_0777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXLd_GpXTTGAR0Gtihnf6R3SLI4AvPIQXRGYS41sVzSZ4om63MOR5y2V3gSkfynPDq8PKPfRG0C0ygIhXVJRE1TlBqPch8GaJ4tMAb0L_SrQ4UCEQRM7kC525V48HsLkizu9IdtEVKdo/w640-h426/IMG_0777.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Use the rest of your oat mixture on top of the butter. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_0PtiGTRjWTyUn4KTIvmGQMrKYPz1Bn4XNpbX3YY-seT0WSlyuC31HySFjrzvO7-aWCF_OL7mGpN-VQcRPo7QcsxFN2UsvrxD00q7-uLci4C5PagLrfQ52_prGVBsHCI2Ui53DPoEBk/s1620/IMG_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_0PtiGTRjWTyUn4KTIvmGQMrKYPz1Bn4XNpbX3YY-seT0WSlyuC31HySFjrzvO7-aWCF_OL7mGpN-VQcRPo7QcsxFN2UsvrxD00q7-uLci4C5PagLrfQ52_prGVBsHCI2Ui53DPoEBk/w640-h426/IMG_0782.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Tent your baking dish with <a href="https://amzn.to/35W1Iff" target="_blank">Aluminum Foil</a> this will help to steam the apples.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Place your baking dish in the oven for 35 minutes. </div><div class="separator" style="clear: both; text-align: center;">Remove the foil and allow them to cook for another 10 minutes uncovered. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Take your apples out of the oven. While it may be tempting to dig into them right away, don't. </div><div class="separator" style="clear: both; text-align: center;">A scalding apple cannot be enjoyed. Let them sit for 5-10 minutes. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Plate with some of the sauce from the bottom of the pan.</div><div class="separator" style="clear: both; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRM807lNnnKeHPKs25MoaOg7iLnUmsCeEmVRAg-ArQBoR1z5qbl7SdUhf5hPeNajzfk1DC3fWrdZq8ovKXJH2ISLwy_CNzs3bomC6xC3CthzTllc99HjZ7dtJFHkGDsI2Qz499Rg80fw/s1620/IMG_0818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRM807lNnnKeHPKs25MoaOg7iLnUmsCeEmVRAg-ArQBoR1z5qbl7SdUhf5hPeNajzfk1DC3fWrdZq8ovKXJH2ISLwy_CNzs3bomC6xC3CthzTllc99HjZ7dtJFHkGDsI2Qz499Rg80fw/w640-h426/IMG_0818.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i><u>Ingredients: </u></i></div><div class="separator" style="clear: both; text-align: justify;"><i>9 Honeycrisp Apples - cored</i></div><div class="separator" style="clear: both; text-align: justify;"><i>1 1/2 cups Rolled Oats</i></div><div class="separator" style="clear: both; text-align: justify;"><i>1/2 cup <a href="https://amzn.to/2UKYK6P" target="_blank">Truvia (brown sugar)</a></i></div><div class="separator" style="clear: both; text-align: justify;"><i>1 tbsp Pumpkin Pie Spice</i></div><div class="separator" style="clear: both; text-align: justify;"><i>1 tsp. Vanilla Extract </i></div><div class="separator" style="clear: both; text-align: justify;"><i>Juice of 1 Lemon </i></div><div class="separator" style="clear: both; text-align: justify;"><i>1/4 tsp Almond Extract</i></div><div class="separator" style="clear: both; text-align: justify;"><i>Brewed Chai Tea</i></div><div class="separator" style="clear: both; text-align: justify;"><i>Butter at room temperature</i></div><div class="separator" style="clear: both; text-align: justify;"><i><br /></i></div><div class="separator" style="clear: both; text-align: justify;"><i><u>Instructions: </u></i></div><div class="separator" style="clear: both; text-align: justify;"><ol><li><i>Preheat your oven to 350<span style="text-align: left;">°</span>F</i></li><li><i>Mix together the oats, <a href="https://amzn.to/2UNV8Rs" target="_blank">Truvia</a>, pumpkin pie spice, vanilla extract, lemon juice, and almond extract. </i></li><li><i>Core the apples. Optional, carve the tops into cups. </i></li><li><i>Fill the apples with your dry oat mixture. </i></li><li><i>Pour about 1/2 inch of chai tea into the bottom of the baking dish. </i></li><li><i>Top each apple with a pat of butter.</i></li><li><i>Top the pat of butter with any remaining mixture.</i></li><li><i>Tent your baking dish with <a href="https://amzn.to/35W1Iff" target="_blank">Aluminum Foil</a> this will help to steam the apples.</i></li><li><i>Bake--covered--for 35 minutes. </i></li><li><i>Remove the foil and bake for another 10 minutes uncovered. </i></li><li><i>Take your apples out of the oven. Let them sit for 5-10 minutes. </i></li><li><i>Enjoy!</i></li></ol></div></div>Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-60688619218370941592020-11-21T00:03:00.005-05:002020-11-21T00:58:40.080-05:00Last Minute Mini-Thanksgiving Pantry Check<p style="text-align: left;">No matter how different this year's Thanksgiving celebrations are it is a good idea to double-check your pantry and kitchen supplies so that you are not left unprepared.</p><p style="text-align: left;">Arguably, given the imminence of future shutdowns and stricter distancing measures an inventory of your kitchen materials maybe even more important this year. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJg9LMowBlfOWtOE1DexdfutIbByreI3IbOWxzH5CCML-uMxc-oMk3KOPq73dDTiKJQ8JCT-or4s2Rll38xwyoatL9-pqYPnOYwR-ZZwVA1FcjNTAz-ZqlmlKfeaQQ_hzee7St9zerck/s1620/IMG_9876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJg9LMowBlfOWtOE1DexdfutIbByreI3IbOWxzH5CCML-uMxc-oMk3KOPq73dDTiKJQ8JCT-or4s2Rll38xwyoatL9-pqYPnOYwR-ZZwVA1FcjNTAz-ZqlmlKfeaQQ_hzee7St9zerck/w640-h426/IMG_9876.JPG" width="640" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;">Here is a list of items to get you started on your own checklists: </p><p style="text-align: left;"><a href="https://amzn.to/3kRkGYk" target="_blank">Aluminum Foil</a>: Aluminum Foil is the Swiss Army Knife of my kitchen. Not only can it tent your turkey, but it protects pie crusts from burning, helps to scrub dishes if your steel wool is no longer doing the trick, helps to move heavy furniture to make space for games (nope not kidding, look it up), and in lieu of a chisel or hammer, soften up that brick of sugar that's been hiding out in your pantry since last Thanksgiving.* </p><p style="text-align: left;"><a href="https://amzn.to/32Z8a35" target="_blank">Garbage Bags</a>: Check your supplies. Aside from the obvious, I've also used garbage bags as a tarp for easy crafts cleanup. Consider adding to your Thanksgiving traditions with some crafting activities.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXDJmSMLsh9jCeIjUa7Sk9mtCDE7aUXD0_7eom84pDdtpFRm2XkX09xiQp4i-ggGX1Q4orXLZ9XUI9loNeBaV1T1Xc215-LJlKMpIMH8EcFo1qG9wxioVtNSsy-XRLVAraPVYOT2UVrc/s1620/IMG_9706.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXDJmSMLsh9jCeIjUa7Sk9mtCDE7aUXD0_7eom84pDdtpFRm2XkX09xiQp4i-ggGX1Q4orXLZ9XUI9loNeBaV1T1Xc215-LJlKMpIMH8EcFo1qG9wxioVtNSsy-XRLVAraPVYOT2UVrc/w640-h426/IMG_9706.JPG" width="640" /></a></div><p style="text-align: left;"><a href="https://amzn.to/3pKZXJv" target="_blank">Kitchen Timers</a>: That's right timerS plural! If you're cooking different parts of your meal at the same time, it is even MORE important to keep track of your individual components. As the self-proclaimed queen of "crispy not charred" dinners I declare it absolutely essential that you invest in at least two kitchen timers. </p><p style="text-align: left;"><a href="https://amzn.to/35PQwk9" target="_blank">Paper Towels</a>: Because sometimes spills are guaranteed... </p><p style="text-align: left;"><a href="https://amzn.to/2Kt65Gd" target="_blank">Meat Thermometer</a>: Helps to make sure that you cook your turkey thoroughly while keeping it juicy and not dry. </p><p style="text-align: left;"><a href="https://amzn.to/35S0Zvw" target="_blank">Food Processor</a>: Chop. Slice. Mix. Blend. This machine is your best friend and secret weapon to speeding up your meal prep. </p><p style="text-align: left;"><a href="https://amzn.to/393QFSQ" target="_blank">Placecards</a>: Accent your table with personalized place cards. For fun you can write one thing you are thankful for/that you admire about the person assigned the card on the inside fold. </p><p style="text-align: left;"><a href="https://amzn.to/2UZEwXb" target="_blank">Oven Mitts</a>: I'm often tempted to just use a dish towel, but I am tired of getting burn marks on the back of my hands. </p><p style="text-align: left;">Spirits: Make sure your cabinet is well stocked with spirits, mixers, and whatever you may need to fix a festive quarantini. Some ideas: </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">*<a href="https://amzn.to/3flKuLm" target="_blank">Orange Bitters</a> for Old Fashions </p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">* <a href="https://amzn.to/2Kt709D" target="_blank">Harney's Hot Cinnamon Spice Tea</a> one of my FAVORITE teas, I use this as the base of my hot toddy's</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">* <a href="https://amzn.to/36UB45F" target="_blank">Simple Syrup</a> a staple in many cocktails, it is fairly easy to make your own. A premade simple syrup is nice to have but not need to have.</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">* <a href="https://amzn.to/3fiPvEh" target="_blank">Fever Tree Light Tonic Water</a>: as someone who likes a G&T I find other tonic waters a bit heavy, Fever Tree's Light Tonic Water is much more pleasant. They also have it in cans which you can finde <a href="https://amzn.to/3fi1nGF" target="_blank">here. </a></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">* <a href="https://amzn.to/38ZWEIw" target="_blank">Fresh Lime Juice</a> : I use this in pretty much everything. You can't beat fresh squeezed lime juice. </p></blockquote><p style="text-align: left;">Bar Tools: Specifically, a <a href="https://amzn.to/398SuOJ" target="_blank">zester/channel knife </a>helps to dress up your holiday spirits. </p><p style="text-align: left;"><a href="https://amzn.to/3fkICT5" target="_blank">Candles</a>: Recently I've really been into beeswax candles--there is something so calming about the flickering of the candlelight. </p><p style="text-align: left;">Hopefully, this list helps you think about your own holiday checklist and reminds you to order anything that you may need in time for the holiday. </p><p style="text-align: left;"><br /></p><p style="text-align: left;">*Sweet Tip: Take the brick of sugar, wrap in aluminum foil and toss it in the oven (set at 350 degrees F) for 3-5 minutes. </p>Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-40235135735561447102019-08-18T14:30:00.003-04:002019-08-18T14:32:45.809-04:00Zucchini Fritters <div style="text-align: center;">
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<span style="font-family: "times" , "times new roman" , serif;">While perusing recipes and trying to find new ways to cope with the seasonal zucchini overabundance from my mom's garden I came across this recipe for Zucchini Fritters from <i>Once Upon a Chef</i>, to see the original post, click <a href="https://www.onceuponachef.com/recipes/zucchini-fritters-with-feta-and-dill.html" target="_blank">here.</a> </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"> Few notes on the ingredients: I used one SUPER sized zucchini after halving it and scooping out the seeds and overly pithy center. I also used cornstarch instead of flour. I also was VERY generous in my usage of dill and scallion and it didn't take away anything from the fritter, so feel free to be generous in your usage.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">They are incredible and are definitely going to be an August staple in my kitchen</span><br />
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<i><u><b><span style="font-family: "times" , "times new roman" , serif;">Ingredients: </span></b></u></i><br />
<span style="font-family: "times" , "times new roman" , serif;">2. medium zucchini shredded</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 tsp. salt</span><br />
<span style="font-family: "times" , "times new roman" , serif;">2 large eggs</span><br />
<span style="font-family: "times" , "times new roman" , serif;">2 large scallions</span><br />
<span style="font-family: "times" , "times new roman" , serif;">2 tablespoons minced fresh dill</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/2 cup crumbled feta cheese</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 med. garlic clove, minced or finely chopped</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/4 tsp. black pepper</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/4 cup cornstarch (or flour)</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. baking powder</span><br />
<span style="font-family: "times" , "times new roman" , serif;">3 tablespoons olive oil, plus some more if needed</span><br />
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Shred your zucchini (I used my food processor to expedite) mix with salt and transfer to a fine-mesh strainer to drain. Allow the zucchini to sit for at least ten minutes. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">I then took the zucchini and wrung it out in a paper towel, the volume of the zucchini shrunk by half after I got all of the water out. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Beat the eggs, mix in the zucchini, scallions, dill, feta, garlic, and black pepper. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Add the corn starch (or flour) and baking powder and mix until it is incorporated. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Heat the olive oil in a non-stick skillet over medium heat. Be sure to watch that the oil doesn't become too hot. Drop 2 tablespoon-sized portions into the pan and gently press down into fritters. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Transfer the fritters to a paper towel-lined plate. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">Note that your fritters, once cooked may still be "bendy" when you transfer them to the plate. Allowing the fritters to rest for at least a minute or two will help them to firm up before serving. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">I served ours with store-bought tzatziki sauce on the side. </span></span></div>
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<span style="color: #3b3737; font-family: , serif;"><span style="font-family: "times" , "times new roman" , serif;">If anyone knows a good tzatziki recipe, please send it my way I've been on the hunt for a good homemade option. </span></span></div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-27331534829173680112019-07-25T13:41:00.002-04:002019-07-25T13:41:31.558-04:00Hulk Salad Transforms into a Satiating Veggie Burrito<br />
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One night I was sitting around trying to figure out what to do for dinner so I texted my fiance (aka fancy-boyfriend) and I asked him, "What do you wanna have for dinner?" </div>
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"Edamame."</div>
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~Gulp air quickly, silently panic, and puzzle over the question that immediately popped into my head~ </div>
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How do I make edamame into a meal? </div>
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While they are one of my favorite things to snack on whenever I get the chance, it isn't something I often think about as the mainstay of a meal. </div>
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I asked myself, 'How do I make those little beans into more?' and I started thinking about it as a combination element in a vegetable-based salad. </div>
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Which ended up as a challenge to myself, can I do this whole thing purely using plant-based ingredients? </div>
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The answer: yes, and <u>hell yes. </u></div>
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After quickly raiding our freezer and fridge I cobbled together the following ingredients: </div>
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1 steamer bag of broccoli and cauliflower</div>
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1 bag frozen edamame </div>
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1 ripe avocado </div>
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First thing I did was to pop the steamer bag of broccoli and cauliflower into the microwave. I wanted the veggies to have some time to cool down before I added them into the salad. </div>
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Then I flash boiled the edamame, quickly putting them into an ice bath and salting them so I could snack as I pulled everything else together. </div>
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I took the broccoli and cauliflower and using my new favorite tool, my mezzaluna salad chopper, made everything into bite-sized pieces.</div>
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I set that aside, took my avocado removed the flesh and mashed it thoroughly until its consistency was similar to that of mayo, I added a little squeeze of lime juice to keep the color vibrant (whoever wanted to eat a brown salad? No one that's who). </div>
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Added a little salt and pepper to my 'avo-mayo' and mixed in the edamame and the broccoli and cauliflower. </div>
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It was delicious on a couple of GG Fiber crackers and then I rolled some of it into a burrito for my fancy-boyfriend and added a little bit of cheddar cheese. </div>
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If you would like more crunch, I recommend roasting the broccoli and cauliflower and I personally LOVE adding cilantro to the avocado for a little bit more flavor. </div>
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<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com1tag:blogger.com,1999:blog-3607955256403509658.post-22832618826205264382018-09-14T10:34:00.000-04:002018-09-14T10:34:17.047-04:00Cast Iron Skillet Chicken "Pot" Pie with Buttermilk Biscuit Topper <div style="text-align: center;">
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One of the beautiful things about cast iron skillets is their ability to go straight from the stove top into the oven. Initially, I had been very intimidated by cast iron skillets because I didn't know how to care for them. It wasn't until I went to Cape Cod for Memorial Day a few years ago and was made one of the most delicious breakfasts I've ever had did I begin to reconsider.<br />
Two of my best friends picked up on this, somehow read my mind, and gave me mine as a Christmas gift last year (xox thanks D&K).</div>
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I am now completely obsessed.</div>
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<b><u><i>What you'll need: </i></u></b></div>
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<li style="text-align: left;">Frozen buttermilk biscuits </li>
<li style="text-align: left;">1 1/2 c. chicken stock </li>
<li style="text-align: left;">1 c. whole milk </li>
<li style="text-align: left;">3 tbsp. all-purpose flour </li>
<li style="text-align: left;">1 1/2 tsp. adobo seasoning </li>
<li style="text-align: left;">1 chopped large onion - I prefer the Spanish onions </li>
<li style="text-align: left;">2 c. frozen veggies (corn, green beans, carrots, peas, whatever your pleasure) </li>
<li style="text-align: left;">3 tbsp. butter </li>
<li style="text-align: left;">2 c. shredded chicken (already cooked) You can use rotisserie or leftover roasted chicken </li>
<li style="text-align: left;">2 tbsp. chopped fresh flat-leaf parsley </li>
<li style="text-align: left;">Salt to taste</li>
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<b><u><i>What you'll do: </i></u></b></div>
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<li style="text-align: left;">Shred your chicken, set aside </li>
<li style="text-align: left;">Preheat your oven according to the directions on your packaged biscuits, for me, this meant 400 degrees. </li>
<li style="text-align: left;">Place your burner on medium heat. </li>
<li style="text-align: left;">Add the butter to your skillet and once it begins to bubble/froth, but before it browns, add your onions. </li>
<li style="text-align: left;">Cook your onions until they begin to turn translucent and then add the rest of your frozen vegetables. I also added about 1/2 teaspoon of salt. </li>
<li style="text-align: left;">Allow your vegetables to cook until the onions caramelize, and your vegetables soften, this should take about 2-4 minutes depending on the strength of your burner. </li>
<li style="text-align: left;">While the veggies are on the stove top, whisk together your chicken stock, milk, flour, and adobo seasoning. </li>
<li style="text-align: left;">Once your vegetables have softened slowly and gently stir in liquid mixture. </li>
<li style="text-align: left;">You're going to want to bring your pan to a boil, reduce heat, and simmer, stirring often, until the mixture begins to thicken, which should take about 7 minutes. </li>
<li style="text-align: left;">Once your pan begins to reduce, add your shredded chicken and fresh parsley, allow this to cook for about 5 minutes. </li>
<li style="text-align: left;">Then add your uncooked biscuits to the top of your pan and pop your skillet into the oven on the middle rack. </li>
<li style="text-align: left;">Cook the biscuits according to their package directions, mine took about 12 minutes watching them so that they won't brown too much. </li>
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Remove from the oven and relish in this comfy, cozy, dinner that only takes a little over a half an hour to pull together.<br />
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[Serves about 4-5 people]</div>
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If you're terrified of owning a cast iron skillet because you also don't know how to care for it, I would check out this great article from <i>Serious Eats</i> that dispels a lot of the myths surrounding Cast Iron skillets: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html</div>
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It's totally worth the little bit of extra effort it takes to upkeep it.<br />
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-85520821447692189772018-09-12T03:00:00.000-04:002018-09-12T03:00:01.282-04:00Dragon Tongue Bean Stir Fry <div style="text-align: center;">
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Crunched for time? Try this recipe. </div>
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I kept my stir fry VERY simple with three principle ingredients, Dragon Tongue beans, Mung bean sprouts and Garlic Chives.</div>
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Dragon Tongue beans are pretty long beans, so I cut mine into 1 inch pieces. </div>
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Turn your stove to high heat. Add 1-1 1/2 teaspoons of grape seed oil to your pan. </div>
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Allow it to heat. Add the Dragon Tongue beans. </div>
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Get a good sear on the beans, you'll notice that where visible, the beans will change color to a more vibrant green, this only took me a little over two minutes. Quickly add the sprouts, sauté for maybe one more minute, add the chives, some salt and pepper, and you're ready to serve!<br />
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-37172258623955547132018-08-08T11:21:00.001-04:002018-08-08T16:30:26.974-04:00Caprese salad with kale pesto <div style="text-align: center;">
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Tomato.<br />
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Zucchini.<br />
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Eggplant.<br />
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Get ready for a whole host of recipes focused on these three delicious veggies. If you're like the majority of people with summer gardens, you'll tend to have more of these than you know what to do with.<br />
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While the stars of this dish are clearly the mozzarella and tomato, I wanted to try something a little different and I found this awesome Kale pesto recipe that was absolutely delicious! </div>
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<b><u>Kale pesto (originally from Epicurious):</u></b><br />
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2 cups torn kale leaves - remove the stems</div>
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1 cup basil leaves (pack them in there) </div>
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1 tsp. salt </div>
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1/4 Cup olive oil </div>
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1/4 Cup toasted walnuts </div>
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4 cloves of garlic </div>
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1/2 Cup grated Parmesan cheese </div>
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Directions: </div>
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- add all the leaves and salt to a food processor and pulse until the leaves are chopped into small pieces </div>
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- drizzle in the olive oil as the processor is running </div>
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- add the walnuts, garlic, and process until it’s all incorporated </div>
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- add the cheese and pulse until combined </div>
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Use the pesto as you like! </div>
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When I use it on pasta I also like to top it off with a tiny bit of lemon zest or hot pepper depending on my mood </div>
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xoxox<br />
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-35839312082170484672018-03-16T09:30:00.000-04:002018-07-30T12:19:01.759-04:00Irish Soda Bread<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyHfPHaXup3DH35lUgZJgjhq4GTUALzBk_lix5Xsa67BzNXhPiOhiTbAIlAUFjAbZCmYSHKFFZotBnG5vRjYvx-g0MphN4lMRIIB2ooLCUNbgUwHiPc1NPfd-HvOYLP90ciG3HPAsjWw/s1600/IMG_4077.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyHfPHaXup3DH35lUgZJgjhq4GTUALzBk_lix5Xsa67BzNXhPiOhiTbAIlAUFjAbZCmYSHKFFZotBnG5vRjYvx-g0MphN4lMRIIB2ooLCUNbgUwHiPc1NPfd-HvOYLP90ciG3HPAsjWw/s640/IMG_4077.JPG" width="640" /></a><br />
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I wish I had photos for you of the bread but unfortunately, it was all gobbled up faster than I expected. So this post will be accompanied by some photos from the Irish pub we stumbled upon in Peru. </div>
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<b><u><i>Ingredients </i></u></b></div>
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* 4 cups all-purpose flour</div>
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*3/4 cup white sugar </div>
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* 1 tsp salt </div>
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* 1tsp baking powder </div>
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*1 tsp baking soda </div>
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1/2 cup butter at room temperature (I personally like Kerry Gold Butter) </div>
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1 1/2 cups raisins </div>
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1 1/2 cups buttermilk at room temp</div>
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3 eggs </div>
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Preheat your oven to 350 degrees. </div>
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Grease and flour your baking pan. </div>
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Mix together all your dry ingredients. </div>
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Begin to cut the butter gently into your dry ingredients until they are well combined and then mix in your raisins. </div>
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In another container, whisk together the buttermilk and the eggs. After they are both mixed together, mix this into the flour/butter paste. </div>
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Place the dough into your buttered pan. </div>
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Bake in the oven for about 45 minutes to an hour the top of your bread will be golden brown. </div>
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When you remove the pan from the oven, allow it to cool for a little while before removing from the baking pan (10-15 minutes should do it). </div>
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Serve with butter, jam, a Guinness or whatever goodies you have in mind.<br />
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Happy St. Patty's to you whatever your altitude!<br />
Have fun! Stay safe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIedjCO_x64szgmBjKIfYFiFqGaAWJyNhHyjaOHEzE1CdWyKIAuRKssAy3SC88Dz_pSWVZAlbZAPjO1da-DQ1E1AwuRidAIRfZ-jJFwFx2L9irOOdnT5rUBoCEzEHRYdhpvUnsXOamYA/s1600/unnamed-2.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIedjCO_x64szgmBjKIfYFiFqGaAWJyNhHyjaOHEzE1CdWyKIAuRKssAy3SC88Dz_pSWVZAlbZAPjO1da-DQ1E1AwuRidAIRfZ-jJFwFx2L9irOOdnT5rUBoCEzEHRYdhpvUnsXOamYA/s640/unnamed-2.jpg" width="426" /></a></div>
Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-81196528982855660682018-02-28T09:36:00.000-05:002018-07-30T12:37:47.398-04:00Feeding the Frat: Noodle Bowls<div class="separator" style="clear: both; text-align: center;">
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So I decided to try my hand at a "Ramen" bowl. But, since I didn't have any ramen noodles on hand, I substituted with glass noodles. </div>
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<i>Bowl composition: </i></div>
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Ground pork - pan fried with ginger and garlic </div>
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Scallions </div>
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Slivered Fresno Peppers</div>
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Soft boiled eggs </div>
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Glass Noodles in a Curry Coconut Sauce</div>
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<i>(Optional) </i>Cilantro </div>
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<u>Ground Pork: </u></div>
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Pan fry the ground pork (2.5 lbs) with 1 teaspoon of garlic, and 1 teaspoon of ginger, in 1 tablespoon of grapeseed oil. </div>
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Add 1 tablespoon of soy sauce.</div>
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Add 1 handful of cut scallions.</div>
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Add Salt and Pepper to taste. </div>
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<u>Glass Noodles: </u></div>
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Boil salted water. </div>
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When water reaches a boil, add your glass noodles. </div>
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Cook for 5-6 minutes. </div>
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Remove noodles and place in an ice bath immediately to stop them from continuing to cook. </div>
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<u>Curry Coconut Sauce: </u></div>
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Take 1 1/2 tablespoons of grapeseed oil. </div>
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Add 1 teaspoon of ginger, 1 teaspoon of garlic and 1 cut small onion, cook over low heat until the onions caramelize. </div>
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1 1/2 teaspoons of salt</div>
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Add Beef Broth (2x 32 oz. boxes).</div>
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Add 3 teaspoons of curry powder.</div>
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Add one can of coconut milk.</div>
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Bring to a low boil and allow to cook at least 30 minutes or until you are ready to plate your noodle bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfQqzPp5vZOEpzM6BVyc40xmu_SzWkOLw1CKAGGVs-dPE_BoO__92-ldGQRnX33giKePs0YFigvRmp_hkOLD11ZSYsrxnKfZfyu_T4X0k9RvzBsMiNX5YIqXp8T8RuUDMuWhUkKKkJ6g/s1600/DSC_0258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfQqzPp5vZOEpzM6BVyc40xmu_SzWkOLw1CKAGGVs-dPE_BoO__92-ldGQRnX33giKePs0YFigvRmp_hkOLD11ZSYsrxnKfZfyu_T4X0k9RvzBsMiNX5YIqXp8T8RuUDMuWhUkKKkJ6g/s640/DSC_0258.jpg" width="640" /></a></div>
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The boys liked the bowls and as with most successful sibling evenings, dinner ended with sports, relaxation and a lot of laughter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb3NnYFYq9P6Br1N79VM8aD8BU215aw0WdEPwqbxV_Uh8-Gh4_FoFHxX2xWzPntPkam-VMmhpjBnLQ6yWK21KKdJo3qQbeIlYEMuUQ-Y2tOGk7FK1TkU7JpJLWuY8On3eFIklBc_uP7o/s1600/DSC_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb3NnYFYq9P6Br1N79VM8aD8BU215aw0WdEPwqbxV_Uh8-Gh4_FoFHxX2xWzPntPkam-VMmhpjBnLQ6yWK21KKdJo3qQbeIlYEMuUQ-Y2tOGk7FK1TkU7JpJLWuY8On3eFIklBc_uP7o/s640/DSC_0276.jpg" width="640" /></a></div>
<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-68641805972898185032018-02-21T05:57:00.000-05:002018-02-28T09:35:53.364-05:00Wishlist Wednesday<div style="text-align: center;">
President's Week has me thinking about how quickly spring and summer are creeping up on us and I have to tell you, I can not wait. </div>
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Last year I saw all the different fashion bloggers I follow carrying this AWESOME architectural bag that looked like a combination of a basket, bird cage, and watermelon slice. Intriguing description? Don't quite believe that it's accurate? </div>
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Judge for yourself because I finally found it! </div>
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<a href="https://assets10.modaoperandi.com/images/products/624581/218172/large_cult-gaia-neutral-extra-large-gaia-s-ark-bag.jpg?_t=1518818583" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets10.modaoperandi.com/images/products/624581/218172/large_cult-gaia-neutral-extra-large-gaia-s-ark-bag.jpg?_t=1518818583" width="398" /></a></div>
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I found this bag by Cult Gaia along with a myriad of variations of it on this website I'd never heard of before "<a href="https://www.modaoperandi.com/cult-gaia-ss18/extra-large-gaia-s-ark-bag" target="_blank">Moda Operandi.</a>"</div>
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The brands it carries are outside of my frame of reference and super pricey. </div>
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But, there is no harm in looking :) </div>
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So take a peek at the other things I thought were inspiring for summer: </div>
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<a href="https://www.modaoperandi.com/jonathan-simkhai-ss18/off-shoulder-lace-trim-peplum-top" target="_blank">Jonathan Simkhai Top</a></div>
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<a href="https://assets12.modaoperandi.com/images/products/623489/216890/large_jonathan-simkhai-stripe-off-shoulder-lace-trim-peplum-top.jpg?_t=1518271428" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets12.modaoperandi.com/images/products/623489/216890/large_jonathan-simkhai-stripe-off-shoulder-lace-trim-peplum-top.jpg?_t=1518271428" width="398" /></a></div>
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Jonathan Simkhai was the only designer name that I was vaguely familiar with. I had previously heard of JS from the lovely <a href="https://lydiaelisemillen.com/" target="_blank">Lydia Elise Millen</a>'s blog/youtube channel. I've never met Lydia but she has impeccable style and you should absolutely check her out. </div>
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<a href="https://www.modaoperandi.com/cult-gaia-fw17/small-acrylic-ark-bag?color=red" target="_blank">Cult Gaia, Small Acrylic Bag</a></div>
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<a href="https://assets12.modaoperandi.com/images/products/599315/189612/58ed759e/large_cult-gaia-red-small-acrylic-ark-bag.jpg?_v=1518813512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets12.modaoperandi.com/images/products/599315/189612/58ed759e/large_cult-gaia-red-small-acrylic-ark-bag.jpg?_v=1518813512" width="398" /></a></div>
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Woven watermelon slice basket has me feeling all sorts of ways... </div>
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<a href="https://www.modaoperandi.com/monse-r18/football-floral-off-the-shoulder-dress" target="_blank">Monse, Football Floral Off the Shoulder Dress</a></div>
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<a href="https://assets12.modaoperandi.com/images/products/608240/199866/large_monse-floral-football-floral-off-the-shoulder-dress.jpg?_t=1518477422" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets12.modaoperandi.com/images/products/608240/199866/large_monse-floral-football-floral-off-the-shoulder-dress.jpg?_t=1518477422" width="398" /></a></div>
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I just love this dress. </div>
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It has a comma in the price, </div>
and I have issues about purchasing clothing with commas, so it's not meant to be but<br />
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this is absolutely darling. </div>
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I love the off the shoulder draping and the asymmetrical hemline. </div>
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It's such a feminine dress that the juxtaposition of the football print tickles me immensely. </div>
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<a href="https://www.modaoperandi.com/jacquemus-ss18/side-tie-short-sleeve-top" target="_blank">Jacquemus, Side Tie Short Sleeve Top</a></div>
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<a href="https://assets11.modaoperandi.com/images/products/628137/222313/large_jacquemus-neutral-side-tie-short-sleeve-top.jpg?_t=1518368321" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets11.modaoperandi.com/images/products/628137/222313/large_jacquemus-neutral-side-tie-short-sleeve-top.jpg?_t=1518368321" width="398" /></a></div>
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Love the draping on this top. Super simple, super chic. </div>
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<a href="https://www.modaoperandi.com/ulla-johnson-ss18/tautou-basket#" target="_blank">Ulla Johnson, Tautou basket</a></div>
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<a href="https://assets10.modaoperandi.com/images/products/622389/215555/large_ulla-johnson-neutral-tautou-basket.jpg?_t=1518708635" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets10.modaoperandi.com/images/products/622389/215555/large_ulla-johnson-neutral-tautou-basket.jpg?_t=1518708635" width="398" /></a></div>
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This basket-bag is made of wicker, with an optional shoulder strap so it can be worn multiple ways. </div>
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<a href="https://www.modaoperandi.com/malone-souliers-ss18/maureen-metallic-leather-flats" target="_blank">Malone Souliers, Maureen Metallic Leather Flats</a></div>
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<a href="https://assets11.modaoperandi.com/images/products/630051/224456/5a280cfe/large_malone-souliers-gold-maureen-metallic-leather-flats.jpg?_v=1518559571" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets11.modaoperandi.com/images/products/630051/224456/5a280cfe/large_malone-souliers-gold-maureen-metallic-leather-flats.jpg?_v=1518559571" width="398" /></a></div>
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Chic and easy, these rose gold flats are so tempting. I love rose gold, it's flattering to most skin tones and is a softer option to other metallics. I love how the silver straps give this a pop of contrast. </div>
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<a href="https://www.modaoperandi.com/malone-souliers-ss18/maureen-leather-pumps" target="_blank">Malone Souliers, Maureen Leather Pumps</a></div>
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<a href="https://assets10.modaoperandi.com/images/products/630050/224454/5a280c41/large_malone-souliers-white-maureen-leather-pumps.jpg?_v=1518208202" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets10.modaoperandi.com/images/products/630050/224454/5a280c41/large_malone-souliers-white-maureen-leather-pumps.jpg?_v=1518208202" width="398" /></a></div>
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These too... </div>
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<a href="https://www.modaoperandi.com/malone-souliers-r18/zada-silk-and-leather-stiletto-mules" target="_blank">Malone Souliers, Zada Silk & Leather Stiletto Mules</a></div>
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<a href="https://assets13.modaoperandi.com/images/products/612426/204598/5a0b6bc3/large_malone-souliers-blue-zada-silk-and-leather-stiletto-mules.jpg?_v=1518603417" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets13.modaoperandi.com/images/products/612426/204598/5a0b6bc3/large_malone-souliers-blue-zada-silk-and-leather-stiletto-mules.jpg?_v=1518603417" width="398" /></a></div>
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<a href="https://www.modaoperandi.com/malone-souliers-r18/zelda-leather-trimmed-silk-satin-point-toe-flats" target="_blank">Malone Souliers, Zeida Leather Trimmed Silk Satin Point-Toe Flats</a></div>
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<a href="https://www.modaoperandi.com/bally-r18/lottie-linen-and-cotton-slippers" target="_blank">Bally, Lottie Linen & Cotton Slippers</a></div>
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<a href="https://assets13.modaoperandi.com/images/products/607921/199508/d/large_bally-neutral-lottie-linen-and-cotton-slippers.jpg?_v=1518813499" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="499" height="640" src="https://assets13.modaoperandi.com/images/products/607921/199508/d/large_bally-neutral-lottie-linen-and-cotton-slippers.jpg?_v=1518813499" width="398" /></a></div>
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Tell me these shoes don't scream Amalfi Coast, styled with a cute little eyelet crop top, a "<a href="http://www.revolve.com/janessa-leone-gloria-hat-in-creme/dp/JNES-WH24/?d=F&currency=USD&countrycode=us&gclid=EAIaIQobChMI1P-7hfas2QIVVLXACh3Qwg8dEAQYBSABEgKC0vD_BwE" target="_blank">Gloria hat</a>" and some light jeans or pencil pants? You can't.</div>
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Bye lovelies</div>
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xox G </div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-59599946769270869112018-02-07T06:21:00.000-05:002018-02-15T10:52:39.161-05:00Jet Lag: sleepytime shop with me <div style="text-align: center;">
After traveling last week I've been battling a lingering case of jet lag and since I'm up at 3:00 what else is there to do but dream browse the internet and try to get additional inspiration for my apartment.<br />
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Right now I'm almost completely happy with how everything looks and aside from some finishing touches and some major reorganization, I'm almost completely done decorating.<br />
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The real problem is that when I browse I come up with ideas for almost every item I see. I create a whole little narrative for each piece in my head, "Oh and I could do this with it..." meanwhile the next morning I wake up and I'm abruptly met with my new reality and the plastic giraffe I've bought myself in a sleep-deprived stupor.<br />
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I'm kidding of course, well mostly kidding,<br />
so I've given myself a new rule that I have to go back to the item over three times to purchase it.<br />
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So to give life to my dreams stay tuned to see all the fabulous items I'm loving at the moment:<br />
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<a href="https://www.cb2.com/liquid-baskets/f14996" target="_blank">CB2's Liquid Metal Basket</a><br />
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<a href="https://images.cb2.com/is/image/CB2/LiquidBrassBasketXLROS18/?$web_product_hero$&171002092820&wid=625&hei=625" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="625" height="640" src="https://images.cb2.com/is/image/CB2/LiquidBrassBasketXLROS18/?$web_product_hero$&171002092820&wid=625&hei=625" width="640" /></a></div>
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I mean, I want about ten of these, everywhere, at all times.<br />
Who doesn't want a little extra gold glow in their lives?<br />
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<a href="https://www.roveconcepts.com/rove-classics_tulip-table-round-carrara.html" target="_blank">Tulip White Marble Table </a><br />
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<a href="https://cdn.roveconcepts.com/sites/default/files/styles/picture_1024_1x/public/Tulip%20Dining%20Table-White%20Carrera%20Marble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="426" src="https://cdn.roveconcepts.com/sites/default/files/styles/picture_1024_1x/public/Tulip%20Dining%20Table-White%20Carrera%20Marble.jpg" width="640" /></a></div>
Yeahhhh I'm not allowed to get this because my very, very, clumsy self would knock it over in a matter of minutes,<br />
but that doesn't stop me from lusting after it...<br />
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<a href="https://www.roveconcepts.com/kure_ayda-bed.html" target="_blank">Ayda Bed</a><br />
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<a href="https://cdn.roveconcepts.com/sites/default/files/styles/uc_product_full/public/AydaBed_Queen_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="800" height="512" src="https://cdn.roveconcepts.com/sites/default/files/styles/uc_product_full/public/AydaBed_Queen_2.jpg" width="640" /></a></div>
I am obsessed with the clean lines of this bed.<br />
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So out of everything on this list, a bed is probably going to be the next large home decor item I purchase.<br />
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I've had my current bed since the third grade, a few mattresses and MANY coats of spray paint later its' little wire frame has valiantly traveled from bedroom to bedroom and I'm finally ready to buy one.<br />
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I was originally looking to get something with some built-in storage but I love the simplicity of this particular bed.<br />
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It may be worthy of a repeat visit- we shall see...<br />
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<a href="https://www.cb2.com/emmaline-gold-teapot-with-wood-handle/s517726" target="_blank">Emmaline Gold Teapot</a><br />
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<a href="https://images.cb2.com/is/image/CB2/EmmalineGldTptWWdHndl24OzSHS18/?$web_product_hero$&171120083852&wid=625&hei=625" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="625" height="640" src="https://images.cb2.com/is/image/CB2/EmmalineGldTptWWdHndl24OzSHS18/?$web_product_hero$&171120083852&wid=625&hei=625" width="640" /></a></div>
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I've been reading more and more about metallic accents being used as a neutral and this teapot I feel is versatile enough to be used in pretty much any table setting.<br />
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The temptation is growing...<br />
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<a href="https://hobes.co/products/womens-boat-hobe-cool-grey?variant=17125052993" target="_blank">Boat Hobe</a><br />
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<a href="https://cdn.shopify.com/s/files/1/1211/5920/products/W_BOAT_COOLGREY1_1024x1024.jpg?v=1479879283" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="800" height="436" src="https://cdn.shopify.com/s/files/1/1211/5920/products/W_BOAT_COOLGREY1_1024x1024.jpg?v=1479879283" width="640" /></a></div>
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<a href="https://hobes.co/products/womens-wooly-hobe-blush?variant=17126160001" target="_blank">Wooly Hobe</a><br />
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<a href="https://cdn.shopify.com/s/files/1/1211/5920/products/W_WOOLY_BLUSH1_1024x1024.jpg?v=1479879278" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="800" height="436" src="https://cdn.shopify.com/s/files/1/1211/5920/products/W_WOOLY_BLUSH1_1024x1024.jpg?v=1479879278" width="640" /></a></div>
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Instagram has been presenting me with maybe a thousand ads for flats in the past month and Hobes have caught my eye especially these little wooly darlings because they just look super comfy.<br />
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More realistically I think that I would purchase the Boat Hobe just because spring/summer are just around the corner and I don't believe that I would get enough use out of them before the end of the winter.<br />
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<a href="https://shopsoko.com/products/sia-studs?gclid=EAIaIQobChMI58WotKGo2QIVnouzCh1MxwLlEAAYASAAEgL9D_D_BwE" target="_blank">Sia Studs</a><br />
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<a href="https://cdn.shopify.com/s/files/1/0248/5428/products/SiaStuds.jpg?v=1471289258" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="638" src="https://cdn.shopify.com/s/files/1/0248/5428/products/SiaStuds.jpg?v=1471289258" width="640" /></a></div>
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Aside from the fact that these remind me of pizza and Pac-Man at the same time, which obviously is HUGE points in their favor, these earrings are super chic and look amazing on.<br />
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The 'infinity' wrap illusion is awesome and I feel like I'll be making my way back to these guys soon.<br />
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<a href="http://www.chanel.com/en_US/fashion/products/handbags/g/s.flap-bag-grained-crumpled-calfskin.18P.A57081Y83367C2666.c.18P.html" target="_blank">Chanel Flap Bag</a><br />
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Sweet dreams are made of these... </div>
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I'm surprised by how much I like the contrasting leather trim and have finally tuckered myself out. </div>
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'Night my lovelies</div>
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xox G</div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-36559001569307501582017-06-07T16:23:00.000-04:002017-06-30T12:13:27.785-04:00Appetizers: I'm putting out, but how much? <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxe9Hx2TMYTbGYqyYKEf_DLKgU4GHMZlnpG2GdO1ZHF1GCVG2Qv1gu_lZKOnnfQpItlJdYOBGZejLxIj6kfNK3hyphenhyphent-e1gG0oFORvtFielvFmXg46sDI4ztPyyBKJgnhFSgryKJMGaM84/s1600/fullsizeoutput_2b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxe9Hx2TMYTbGYqyYKEf_DLKgU4GHMZlnpG2GdO1ZHF1GCVG2Qv1gu_lZKOnnfQpItlJdYOBGZejLxIj6kfNK3hyphenhyphent-e1gG0oFORvtFielvFmXg46sDI4ztPyyBKJgnhFSgryKJMGaM84/s640/fullsizeoutput_2b.jpeg" width="640" /></a></div>
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<span class="mceItemHidden">Appetizers don't need to be complicated. The cheese board I prepared has drunken goat cheese, Boursin cheese, gluten-free crackers, sliced honey crisp apples with a little bit of rosemary for just a pop of color. </span></div>
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<span class="mceItemHidden">I normally decide how many appetizers I will be serving based on the number of guests I am having. One of the consequences of growing up in a large family is that I have a disproportionate understanding of how much food is actually needed for a group of adults who are not seven ravenous brothers. For example, I had a group of friends over one night for dinner and I was making my grandmother's raviolis.. unsupervised. </span></div>
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<span class="mceItemHidden">I was a little nervous about how they would come out so I decided to make a back up dinner incase they didn't hold together, seems practical no? Two full sheets of lasagna, and a successful entré into the ravioli world later, my friend Jake was walking out with a full sheet of lasagna to take home. </span></div>
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<span class="mceItemHidden">This made me establish some portion rules for myself. </span></div>
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<span class="mceItemHidden">Appetizers: estimate that the longer they're waiting, the more they'll eat but start with about 5-7 bites per guest, per hour for individual hors d'oeuvres. </span></div>
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<span class="mceItemHidden">Again, you need to be flexible based on what you're serving, so if you're serving chips and dip and you're expecting 6-7 people it's worth it to buy the second bag of chips because they're easier to snack on. For a group of ten people I usually have three appetizer options. </span></div>
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<span class="mceItemHidden">Dinner: if it's just the boys coming over for our sibling dinners [#FeedingtheFrat] then I estimate one and a half pieces of protein per person. You can get more technical and say with a more general guest list you should have 6-8 oz of protein per guest, but I just usually eyeball it. </span></div>
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For the accompanying side dishes, i.e. vegetables, grains, and starches it depends on who you're eating with. Our family tends to try to avoid starchy carbs, so I try to serve more vegetables, usually about a "palm's worth" of cooked veggies per person. </div>
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<span class="mceItemHidden">Desserts: Don't go crazy. While everyone loves dessert, unless there is something that you know is going to be fought after and hoarded (Grandma's zeppoles or my A<a href="http://www.sweetgenevieve.com/2012/11/german-apple-cake.html">pple Cake)</a> you typically won't need a back up unless it is a celebration/holiday of some kind.</span></div>
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Alcohol/Beverages: whatever drink you're serving, a good guideline for a beverage estimate is two drinks, per guest, per hour. </div>
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<span class="mceItemHidden">Even with these guidelines, you know your guests best. </span></div>
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<span class="mceItemHidden">Always round-up your food estimates, if you're not sure. It's better to have leftovers for lunch than to not have enough food but if at anytime you feel like you're running the risk of not having enough- order a pizza. </span></div>
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<span class="mceItemHidden">Pizza solves everything. </span></div>
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<span class="mceItemHidden">Some of my favorite go-to Appetizer recipes: </span></div>
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<span class="mceItemHidden"><a href="http://www.sweetgenevieve.com/2016/11/taco-tuesday-with-zachs-refried-bean-dip.html">Zach's refried bean dip</a></span></div>
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<span class="mceItemHidden"><a href="http://www.sweetgenevieve.com/2011/09/summer-loving-and-longing.html">Guacamole </a></span></div>
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<span class="mceItemHidden"><a href="http://www.sweetgenevieve.com/search/label/Appetizer">Shishito Peppers </a></span></div>
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<span class="mceItemHidden"><a href="http://www.sweetgenevieve.com/2012/07/chicken-empanadas.html">Empanadas </a></span></div>
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<a href="http://www.sweetgenevieve.com/search/label/Pizza">Flat Bread</a></div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-59411902077038558602017-05-29T16:29:00.000-04:002017-06-30T11:30:48.322-04:00Snapshot: Cape Cod<div class="separator" style="clear: both; text-align: center;">
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Despite the "June-uary" weather we've been suffering through this year, Memorial Day Weekend proved to be absolutely stunning. Take a quick peek! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_45gTsR9g1_JPaeawXC47lhzDVPK9vOn-2a2pbpLClV01yG4duk5hVTq0I4AFq5vdhcQt7PdR-mY5sz_JY1pTrxRx50_lhpMYqOD5kdLC4vs867N0E4NUaXGNF8ehXJPO6JNu69QVmE/s1600/DSC_1052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_45gTsR9g1_JPaeawXC47lhzDVPK9vOn-2a2pbpLClV01yG4duk5hVTq0I4AFq5vdhcQt7PdR-mY5sz_JY1pTrxRx50_lhpMYqOD5kdLC4vs867N0E4NUaXGNF8ehXJPO6JNu69QVmE/s640/DSC_1052.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had a borderline unhealthy obsession with this tree. </td></tr>
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Provincetown's iconic Lobster Pot: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcsCW4JMT4vvom1tAuIyfZ478Xzg4liuiEr5oca80NEbM726sI2CJl1Qs3oCEeiLmNvWF-1EfNqGNUgN0RHwBWCir8R4UrOF5NIRde1TPXEJfvZ776xfZO8nktmGX6NAsTDcYNH-Fqow/s1600/DSC_1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcsCW4JMT4vvom1tAuIyfZ478Xzg4liuiEr5oca80NEbM726sI2CJl1Qs3oCEeiLmNvWF-1EfNqGNUgN0RHwBWCir8R4UrOF5NIRde1TPXEJfvZ776xfZO8nktmGX6NAsTDcYNH-Fqow/s640/DSC_1104.jpg" width="586" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgvFiwupigWeVxmZOvuJS9Yh6FcFu8y0wMnrm5X6YfvjLRdOE_NwsxMuhqbtvtmwWeBtaZky1qx5XfIFrHfrg9Ldt4Ph3vUr2-hdR0J8zHXqQuHtYowJJSGInSWtOWRLDX0GscVaMe58/s1600/IMG_4939.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgvFiwupigWeVxmZOvuJS9Yh6FcFu8y0wMnrm5X6YfvjLRdOE_NwsxMuhqbtvtmwWeBtaZky1qx5XfIFrHfrg9Ldt4Ph3vUr2-hdR0J8zHXqQuHtYowJJSGInSWtOWRLDX0GscVaMe58/s640/IMG_4939.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Every bus should be like this bus. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMkVf1gFaPHTFqzIYne-BD5IdqCF6-m9tEZMR93V4TcJ9ccB5dazD65iJc7CRB0s2amIPfUBvhm6d_oRvi2BXpABIuItK0G0Ns9077zUdq-2JhdDuXtPFjj1AaVOit06w5DS5gXtmhek/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMkVf1gFaPHTFqzIYne-BD5IdqCF6-m9tEZMR93V4TcJ9ccB5dazD65iJc7CRB0s2amIPfUBvhm6d_oRvi2BXpABIuItK0G0Ns9077zUdq-2JhdDuXtPFjj1AaVOit06w5DS5gXtmhek/s640/unnamed.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seems fair... </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tgZW8rcLpIKfSzNE8GcyYN7oiSvggSDi2mykzQpt0oQlxU0gInlfWymk8oqgVWFDZtGBZBb7kyo2uDWGed1OnL5HJ1LIkpHHfTyNTSYUc-ElCxo9wrP4rfKYU27UBDtrlRGgrdFZ72Q/s1600/DSC_0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tgZW8rcLpIKfSzNE8GcyYN7oiSvggSDi2mykzQpt0oQlxU0gInlfWymk8oqgVWFDZtGBZBb7kyo2uDWGed1OnL5HJ1LIkpHHfTyNTSYUc-ElCxo9wrP4rfKYU27UBDtrlRGgrdFZ72Q/s640/DSC_0153.jpg" width="640" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSsLG4CLAuPvV_e_uLf93VKyepSJXa2HwnLe2gm7DVBwZ3wowbx1_7DbIl9h93_DNECQdMNKvT9XyCOrrIQ5-LLX95TAMMihEb0t87ghvUPP7x68Me7LMBgUfPp_tWiJy8hW-OtFWhhQ/s1600/DSC_0228.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSsLG4CLAuPvV_e_uLf93VKyepSJXa2HwnLe2gm7DVBwZ3wowbx1_7DbIl9h93_DNECQdMNKvT9XyCOrrIQ5-LLX95TAMMihEb0t87ghvUPP7x68Me7LMBgUfPp_tWiJy8hW-OtFWhhQ/s640/DSC_0228.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He gets it.</td></tr>
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<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-82406801869483402822017-03-15T10:30:00.001-04:002017-03-15T16:06:39.388-04:00"Bagel" Salad with a Lemon Dill Vinaigrette <div style="color: #454545; font-family: 'Helvetica Neue'; font-size: 12px; line-height: normal; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK73bW32WmgDR8x6YK5v0kwT3LMtnBYb-hu_5Fu7SoFiBMaktnkgnaQmoUW5B12PPV81-wMhc9c4sWgA19Hrio8QN6KKS83vOPfkarpztncrkzMaS312gE_XYKcQ6O12mkXRF_aOSAg-U/s1600/DSC_0545.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK73bW32WmgDR8x6YK5v0kwT3LMtnBYb-hu_5Fu7SoFiBMaktnkgnaQmoUW5B12PPV81-wMhc9c4sWgA19Hrio8QN6KKS83vOPfkarpztncrkzMaS312gE_XYKcQ6O12mkXRF_aOSAg-U/s640/DSC_0545.jpg" width="640" /></a></div>
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During yesterday’s snow storm I was going a little stir crazy. <br />
<span class="mceItemHidden">Ok, maybe more than a bit crazy, but then my friend suggested we do a late day Soul Cycle class as the snow was abating which turned out to be a majorly delicious life decision. </span></div>
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There is something wonderful about leaving a Soul class completely exhausted, drenched but grinning, and feeling like you can do anything.<br />
Endorphins = Everything. </div>
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I got home and was hungry but not starving. Then after about fifteen minutes I started craving a bagel, which really means I needed some thing savory. </div>
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I didn’t feel like completely erasing all my hard work, so, I decided to throw together a “bagel salad.” </div>
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<span class="mceItemHidden">A Bagel salad is essentially everything I like on my bagel... minus the cream cheese... and the bagel. I know it sounds like I'm gypping myself but I promise you it's the perfect substitute. </span></div>
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Quick, salty, refreshing, and not too heavy this salad completely hits the spot.</div>
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<u>Vinaigrette Recipe</u></div>
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Your acid to fat ratio for this dressing is 1/4 acid (lemon juice) to 3/4 fat (olive oil).</div>
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Lemon juice (1/2 a lemon)</div>
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Olive oil </div>
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1/4 tsp dill </div>
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1/4 tsp crushed garlic </div>
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1/2 tsp honey </div>
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Whisk the ingredients together vigorously. Reserve on the side. </div>
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This recipe really just needs a touch of dressing and you will definitely have more dressing than you need. Reserve the rest of the dressing for later and use it on your salads throughout the week. </div>
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<u>Salad Base</u></div>
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1 cucumber </div>
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1 oz smoked salmon </div>
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1 radish cut thinly </div>
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1/2 tsp chopped chives </div>
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1/4 tsp black sesame seeds </div>
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Peel the cucumber and remove its seeds. Slice the cucumber into long strips lengthwise before chopping into bite sized pieces. Do the same to the smoked salmon.</div>
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Thoroughly wash and then thinly slice the radish. </div>
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Mix the ingredients together in a bowl. </div>
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Drizzle some dressing on the side of your bowl, mix into the rest of the ingredients. Start with a small amount of dressing and build to your taste. The idea is that the ingredients are coated but not sopping in the vinaigrette. </div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-55418536643064083092017-03-01T14:56:00.001-05:002017-03-01T14:56:31.344-05:00Roasted Chicken Breast with Mardi Gras Veggies: Fat Tuesday, Skinny Eats<div class="separator" style="clear: both; text-align: center;">
Belated Happy Mardi Gras! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0a0nKmjPqLXZ5e4CHjjTN_sB_Onp49pJEMh4cf5NopLtPG53oUF74uviTYLtSBX6OOk3d9NnNW23MwtQGr-wbBhgrxc5Bn0iPdSRFOMxGSx905YdJLz76TUX5471M6y50r3kDOPjoBg/s1600/fullsizeoutput_44.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0a0nKmjPqLXZ5e4CHjjTN_sB_Onp49pJEMh4cf5NopLtPG53oUF74uviTYLtSBX6OOk3d9NnNW23MwtQGr-wbBhgrxc5Bn0iPdSRFOMxGSx905YdJLz76TUX5471M6y50r3kDOPjoBg/s640/fullsizeoutput_44.jpeg" width="640" /></a></div>
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Several of my friends use this period after Mardi Gras as a de facto diet, "giving up" many of the delicious indulgences in an effort to be summer ready. I am equally guilty of this and thus have been trying to clean up my act and my diet at the same time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo_Yq6c1-B-cQFTvHCaiM7fTgL6oGkDzM0CRVsv2-mgIHmvFTWEZkoVXshtT39KjtMfGc_2SjHSVJPN_afQoN6-f8sRoza3rBqE0Fri7PuuvvuFYC3kiR6c2H6BAf4Rnsiuly0l2HHHo/s1600/fullsizeoutput_56.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo_Yq6c1-B-cQFTvHCaiM7fTgL6oGkDzM0CRVsv2-mgIHmvFTWEZkoVXshtT39KjtMfGc_2SjHSVJPN_afQoN6-f8sRoza3rBqE0Fri7PuuvvuFYC3kiR6c2H6BAf4Rnsiuly0l2HHHo/s640/fullsizeoutput_56.jpeg" width="640" /></a></div>
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One of my absolute favorite dishes my grandmother makes is her roasted <b>red</b> peppers, which she usually serves with her extra thin fried chicken cutlets. </div>
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Just of the thought of them has my tummy grumbling. </div>
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<b>[Crazily enough the store didn't have red peppers so I used the green ones. They definitely were less sweet than my grandmother's and so in the future I <i>highly</i> recommend sticking with the red.]</b></div>
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I wanted to see if I could replicate my grandmother's peppers and serve them with a leaner choice of protein. I had some of the boys over for dinner, as well as one of their beautiful girlfriends who brought the most delicious pastries and one of the most competitive games of Jenga... we had a blast!</div>
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Grandma's cutlets while delicious pieces of perfection are not exactly diet friendly. </div>
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As an alternative I roasted chicken breasts in chicken stock with parsley at 325 for about an hour. Halfway through I rotated the chicken on top to keep all of the chicken moist.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHSINzAwhsvk8rgFGtoHV3Gl_CZFZ3SbUlFaESPuU8hpM7wv5jfw5hzCj1tm8mQM8l7akcymHjr7cJ4BS9AVPH9o03zPFyyXGYlJAne6JfHyRxdT5cyvGh7Npo_jZB9KI5UUXpM7w7uM/s1600/fullsizeoutput_3b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHSINzAwhsvk8rgFGtoHV3Gl_CZFZ3SbUlFaESPuU8hpM7wv5jfw5hzCj1tm8mQM8l7akcymHjr7cJ4BS9AVPH9o03zPFyyXGYlJAne6JfHyRxdT5cyvGh7Npo_jZB9KI5UUXpM7w7uM/s640/fullsizeoutput_3b.jpeg" width="640" /></a></div>
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Thoroughly wash your peppers and remove any labels or stickers. Place your peppers on a baking sheet.</div>
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Since the peppers are going to be broiled, thus exposed to an open flame, make sure there is no paper on the peppers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxD0iEJZc-GacmkLZm81Mt74Hk-UbImLUyyVNgbQ1KlU7T15DISo5CbxLDwRy5yuILrpAKWJcWe4Kfdc7jVofbCEXQo0ZNifAcHoCtzxIOrGriq8GMXkhuz7sudgsExGFom9cSo_xbcw/s1600/fullsizeoutput_62.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxD0iEJZc-GacmkLZm81Mt74Hk-UbImLUyyVNgbQ1KlU7T15DISo5CbxLDwRy5yuILrpAKWJcWe4Kfdc7jVofbCEXQo0ZNifAcHoCtzxIOrGriq8GMXkhuz7sudgsExGFom9cSo_xbcw/s640/fullsizeoutput_62.jpeg" width="640" /></a></div>
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Set your oven to broil, rotate the peppers until all the skin is charred.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmrequ2gSzfNu7-G38Ey_9mNSG6CfpD8Za0UawB7L4eP61YtNGMAs1pdMpRlGoErQ8b7ziK6OUPb3AKiWTiyS8TY6kHDcPajsUZC4OdjRBVGGc0rHzmRfUAB4FC3FRIlSAC1Adpg1iCc/s1600/fullsizeoutput_31.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmrequ2gSzfNu7-G38Ey_9mNSG6CfpD8Za0UawB7L4eP61YtNGMAs1pdMpRlGoErQ8b7ziK6OUPb3AKiWTiyS8TY6kHDcPajsUZC4OdjRBVGGc0rHzmRfUAB4FC3FRIlSAC1Adpg1iCc/s640/fullsizeoutput_31.jpeg" width="640" /></a></div>
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Check to make sure all sides of the pepper are charred. </div>
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This one needed a little more time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-zM1StbQ7dVXzct0jwZbjLD_NGHZRvU7fwt2fleqX5sb4D4pLTnE9RSe-rpr7nl3Y_LlRl29oFrbeXo2R2yM_Gkp7Yd-FCP31bcTnUqrxcwHgJoDM-ObYq8pVOm4_17MtWIAReju8TQ/s1600/fullsizeoutput_34.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-zM1StbQ7dVXzct0jwZbjLD_NGHZRvU7fwt2fleqX5sb4D4pLTnE9RSe-rpr7nl3Y_LlRl29oFrbeXo2R2yM_Gkp7Yd-FCP31bcTnUqrxcwHgJoDM-ObYq8pVOm4_17MtWIAReju8TQ/s640/fullsizeoutput_34.jpeg" width="640" /></a></div>
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Once all the peppers are thoroughly charred, place all the peppers in a paper bag and allow them to cool. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX2Fc1BpSODnFNSzPTK0kJKZUVuMh67EGttvRod_pNemTX4PQGLASGNLeoeD6Vlt8PSQhAOZBtA7HUBU2GKSly-COa5ICSFabthYxvSg5Fxfr_woTgaMamlMySo_lwjSo4sIKYUa0N-w/s1600/fullsizeoutput_39.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX2Fc1BpSODnFNSzPTK0kJKZUVuMh67EGttvRod_pNemTX4PQGLASGNLeoeD6Vlt8PSQhAOZBtA7HUBU2GKSly-COa5ICSFabthYxvSg5Fxfr_woTgaMamlMySo_lwjSo4sIKYUa0N-w/s640/fullsizeoutput_39.jpeg" width="640" /></a></div>
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Once cooled, tear open the bag. </div>
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I found that the bag absorbs a lot of the moisture during the cooling process and for the sake of easy clean up I always leave the "paper bag dumpling" in a bowl. </div>
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The skin should peel off easily, use a knife to remove any stubborn skin, the seeds and the top of the peppers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex69SgBZvpK5rcQSBm1iLCu4ZedvWOWq7axpf290STrDETwcb6Otsy3W2xyrghAJm-OefeyFD51rI605YrVRg_Ieq4DZJgQWiAjDAHF_Cp9Zw0gyCm1RLlezlwf9450tFfe5AXicWlb8/s1600/fullsizeoutput_45.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiex69SgBZvpK5rcQSBm1iLCu4ZedvWOWq7axpf290STrDETwcb6Otsy3W2xyrghAJm-OefeyFD51rI605YrVRg_Ieq4DZJgQWiAjDAHF_Cp9Zw0gyCm1RLlezlwf9450tFfe5AXicWlb8/s640/fullsizeoutput_45.jpeg" width="640" /></a></div>
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Slice the peppers into slivers, and add to a large mixing bowl with garlic, salt, and olive oil. </div>
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Allow the mixture to stand at room temperature until you are ready to serve. </div>
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For the seven peppers I roasted, I used 1/2 tsp. of salt, 1/2 cup of olive oil and 2 cloves of garlic. </div>
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I also served the several other vegetable sides with the chicken. </div>
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Roasted Eggplant with cubed butternut squash, and onions. </div>
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Fresh tomato salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpYg3gwHjOr4xpPCBtwF_EBvAgYYE_sk-8ElmaUkAVaMv8rL7FWQ6xhGagCm98oRJsae9JuKEX0xK4p3Tr_YVwbXebvsfm1IAhfyF42aoDKKO0eH2xN8Vx_xNREdAoC0LF_8s3LaMAZ4/s1600/fullsizeoutput_4e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpYg3gwHjOr4xpPCBtwF_EBvAgYYE_sk-8ElmaUkAVaMv8rL7FWQ6xhGagCm98oRJsae9JuKEX0xK4p3Tr_YVwbXebvsfm1IAhfyF42aoDKKO0eH2xN8Vx_xNREdAoC0LF_8s3LaMAZ4/s640/fullsizeoutput_4e.jpeg" width="640" /></a></div>
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Sautéed dandelion greens with eggplant and spicy red pepper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv_K_QYnsi4TWPr2XyV9lH_p-qDWcW_W22Qre3b8U0MFebtSjG1dkcFdd_MW_YnrMno0X_rhCgFzZRW42dj65m0LqYihXJhVTtMpxGzfDMp0ewoscaXWtAWyZFYM3gDup-QkGS_IqQqk/s1600/fullsizeoutput_51.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv_K_QYnsi4TWPr2XyV9lH_p-qDWcW_W22Qre3b8U0MFebtSjG1dkcFdd_MW_YnrMno0X_rhCgFzZRW42dj65m0LqYihXJhVTtMpxGzfDMp0ewoscaXWtAWyZFYM3gDup-QkGS_IqQqk/s640/fullsizeoutput_51.jpeg" width="640" /></a></div>
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The boys came to dinner armed with flowers and wine. </div>
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I have the sweetest brothers in the world. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1vOGL5eNQo2rG-QjC_9HTUaiuY3zgTR3iktUoUFo1bvC_qCPEZiX9UnB-3luPMBXtur0jDMhhFVAyE0WtEqitMSnUjs4kXYczQtUbR-wr6yL4ihm8Tf8uVm35uhfwpqaiGRNzZcKiRg/s1600/fullsizeoutput_5a.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1vOGL5eNQo2rG-QjC_9HTUaiuY3zgTR3iktUoUFo1bvC_qCPEZiX9UnB-3luPMBXtur0jDMhhFVAyE0WtEqitMSnUjs4kXYczQtUbR-wr6yL4ihm8Tf8uVm35uhfwpqaiGRNzZcKiRg/s640/fullsizeoutput_5a.jpeg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorites from one of my favorites.</td></tr>
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We also had one brother join us via Facetime. </div>
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His perfect attendance record remains technically intact. </div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-56840657291310911762017-02-22T10:00:00.000-05:002017-02-22T10:53:29.068-05:00Sibling Dinner: Coconut Beef Noodle 'Stewp'<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGNgJn01hLzF6R0ajT_nKiD0shzFtuJvanspZbjMSMGV_s1QdXa7KRG1TEyoyvyM1P6Eb1zxpD7X8XUCC96yqRvfbOteUmxFn7_nS4UMmQSz0Y2r9pSGBPiw_1EKD570GSlgORZIm-Uo/s1600/fullsizeoutput_24.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGNgJn01hLzF6R0ajT_nKiD0shzFtuJvanspZbjMSMGV_s1QdXa7KRG1TEyoyvyM1P6Eb1zxpD7X8XUCC96yqRvfbOteUmxFn7_nS4UMmQSz0Y2r9pSGBPiw_1EKD570GSlgORZIm-Uo/s640/fullsizeoutput_24.jpeg" width="640" /></a></div>
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For last night's sibling dinner I made a curry coconut beef noodle "stewp."<br />
Not quite a stew, not quite a soup. </div>
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Before preparing the broth, mix the meat in the following marinade and allow it to sit for at least half an hour.<br />
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<i>Beef with Marinade: </i></div>
<div style="text-align: center;">
- 3 lbs. stew meat</div>
<div style="text-align: center;">
- 2 tbsp. cilantro</div>
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- Lime juice (1 lime)</div>
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- 1 tbsp. chopped garlic</div>
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- 1 tbsp. lemongrass paste </div>
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- Generous amount of salt</div>
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Mix thoroughly and reserve on the side at room temperature while you prepare the broth.</div>
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Don't skimp on the salt during this step-<br />
the salt helps to tenderize the beef.<br />
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Because I was pretty generous with the salt during this step, I didn't add any additional salt to the broth. So be sure to use your discretion when seasoning later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G-G3DgQKBBIIPQz9CUHZCqThVqclb3WMko_XY0nE2xUMY4HXDc_e83NZEhYLoQV1xBlfHBKyB8zK1JYZM23Sq-8ZJwdTZrdlpdLD-6Y2Y_097hXzekcyNV6TG-u4jsZ0DZibFxXGkOw/s1600/fullsizeoutput_1b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G-G3DgQKBBIIPQz9CUHZCqThVqclb3WMko_XY0nE2xUMY4HXDc_e83NZEhYLoQV1xBlfHBKyB8zK1JYZM23Sq-8ZJwdTZrdlpdLD-6Y2Y_097hXzekcyNV6TG-u4jsZ0DZibFxXGkOw/s640/fullsizeoutput_1b.jpeg" width="640" /></a></div>
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<i>Broth:</i></div>
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- Equal parts bone broth and coconut milk. </div>
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(In my case that was 32 oz. of each)</div>
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- 2 cups of diced onions </div>
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- 2 cups julienned carrots/spiralized carrots [you can use the carrot noodles that they sell in Whole Foods as an alternative]</div>
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- 3 tbsp. curry powder </div>
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- 2 tsp. cilantro</div>
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- 2 tsp. ground ginger</div>
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- 1/2 tsp. soy sauce</div>
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- 3 drops fish sauce</div>
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- 2 tsp. <a href="https://www.luckyvitamin.com/p-457554-la-tourangelle-pan-asian-stir-fry-oil-16-9-oz?utm_source=googlebase,google&utm_medium=fpl,PLA&utm_term=LaTourangellePanAsianStirFryOil169oz&utm_content=129660&utm_campaign=googlebase&site=google_base&scid=scplp4242939&sc_intid=129660&gclid=Cj0KEQiA56_FBRDYpqGa2p_e1MgBEiQAVEZ6-2VM-lh6K-jme8wzh0NqcgX-RkWhkgzNH7xzy_aoIQwaAq-l8P8HAQ">safflower oil </a><br />
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At the very last moment you will need:</div>
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- Thin rice <a href="https://www.walmart.com/ip/34261813?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227022650998&wl0=&wl1=g&wl2=c&wl3=82862992112&wl4=pla-119922022621&wl5=9004058&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=34261813&wl13=&veh=sem">noodles </a></div>
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Caramelize the onions in the oil before adding the rest of the ingredients. Add the rest of the broth's ingredients.<br />
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Allow the broth to come to a simmer while you sear the beef in a separate pan.<br />
Add the meat to the broth. </div>
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Cook at a simmer over medium-low heat for one hour. </div>
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Right before serving add the rice noodles (they only need about 3 minutes to cook). </div>
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I served the "stewp" with several garnishes so the boys could customize each bowl according to their taste. </div>
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<i>Garnishes: </i></div>
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<a href="http://www.sweetgenevieve.com/2016/11/shishito-peppers.html">Shishito peppers </a></div>
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Bean sprouts </div>
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Napa cabbage with soy sauce and eggs</div>
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Scallions </div>
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Avocado slices</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVF4aSMHOcAhPnY2AZKqOnC2ISt7YOycHb3dBFqD81SzsjF-T4pEkupBMMGFBlfJykqPRN6NLnyNVjoCRxjiE_MicZcJdufCfZwNLjn9atG_oIpH9RKX-_1S0vyJ8ZSPudQvoTicpWho/s1600/fullsizeoutput_23.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVF4aSMHOcAhPnY2AZKqOnC2ISt7YOycHb3dBFqD81SzsjF-T4pEkupBMMGFBlfJykqPRN6NLnyNVjoCRxjiE_MicZcJdufCfZwNLjn9atG_oIpH9RKX-_1S0vyJ8ZSPudQvoTicpWho/s640/fullsizeoutput_23.jpeg" width="640" /></a></div>
<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-42035424075876990352016-12-21T21:22:00.000-05:002018-08-08T17:25:14.453-04:00 Inside a Christmas Tree - Rolf's NYC<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO0Oy5NXvP03l8Pk90U4gEtRO5YojrSpHPeGJTqZaT94wVqgWH-62x3DDRicDLom6L7CdiMChPhPg-Saz4d8JgH36xcPrP6Npu_dC7931YSmYlKqlVEArcleo69hPKEn6uwHCwv31ch4/s1600/DSC_0896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO0Oy5NXvP03l8Pk90U4gEtRO5YojrSpHPeGJTqZaT94wVqgWH-62x3DDRicDLom6L7CdiMChPhPg-Saz4d8JgH36xcPrP6Npu_dC7931YSmYlKqlVEArcleo69hPKEn6uwHCwv31ch4/s640/DSC_0896.jpg" width="640" /></a></div>
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I love Christmas time. </div>
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It's magic. </div>
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If you love Christmas, you need to go to Rolf's now. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk-AQhP_LL_Qnza8UEZSEVF7MfXfIyDjE9nMkglbfphDsEdGJ9H5ARJsXzx3QG29bvUhytzz-PUNyzDOu7eQ0tplvcjQdnnZLW1loM1hKAaSYuXUiHW2sW1rg3B_ClH2EQOMild4DVeo/s1600/DSC_0855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk-AQhP_LL_Qnza8UEZSEVF7MfXfIyDjE9nMkglbfphDsEdGJ9H5ARJsXzx3QG29bvUhytzz-PUNyzDOu7eQ0tplvcjQdnnZLW1loM1hKAaSYuXUiHW2sW1rg3B_ClH2EQOMild4DVeo/s640/DSC_0855.jpg" width="640" /></a></div>
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My friend and I have been talking about going to Rolf's for years. </div>
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So, thanks to her excellent planning skills, we were able to snag a table for dinner with a reservation made in October. </div>
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That's right, October. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbXFgOeCJ3n6ol2lLwbJTJLrUkcAJumjzWB7mXTacKCDN2qIbNjeu6-lkPqwo5-00IVj3Foa6ytIV2WmYnxB25qWy4AgjQiZ45F9-iCYSeVd7iS97bfoDySRpbQPJzgxI8iNaq77yBaM/s1600/DSC_0878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbXFgOeCJ3n6ol2lLwbJTJLrUkcAJumjzWB7mXTacKCDN2qIbNjeu6-lkPqwo5-00IVj3Foa6ytIV2WmYnxB25qWy4AgjQiZ45F9-iCYSeVd7iS97bfoDySRpbQPJzgxI8iNaq77yBaM/s640/DSC_0878.jpg" width="640" /></a></div>
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Be warned, if you decide to risk coming sans reservation, the earlier you get there the better. The line is easily 40 people deep at all times. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdPrVw5ylEvqqditfOLyHvKNEZVwCgxO9HCogQRUC9lZwEL9iQdfsjHY9O8M0JIjgmW6UvRJrtC9ZnG7vin21J14r99JqwXK1UDzkU7xWhUA4YArcImvdVIW-18jHKShrnHsEMAYvUBY/s1600/DSC_0868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdPrVw5ylEvqqditfOLyHvKNEZVwCgxO9HCogQRUC9lZwEL9iQdfsjHY9O8M0JIjgmW6UvRJrtC9ZnG7vin21J14r99JqwXK1UDzkU7xWhUA4YArcImvdVIW-18jHKShrnHsEMAYvUBY/s640/DSC_0868.jpg" width="426" /></a></td></tr>
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Holiday 'spirits' flow readily, naughty and nice are indistinguishable, mistletoe all around, what's not to love? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLwZPWoIwgu3rO9Enlk4afaFtlf51O5STGt_SyUyhVDkVMGrkRahQcRWNXA8vq4Wl3RvDYKGvzK8AKIUHJGYx9q-9GUC45eG0YLB2lYEHQsPvtHN7BBH7WhXixvSyuIFoFC5eZi9KWMc/s1600/DSC_0874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLwZPWoIwgu3rO9Enlk4afaFtlf51O5STGt_SyUyhVDkVMGrkRahQcRWNXA8vq4Wl3RvDYKGvzK8AKIUHJGYx9q-9GUC45eG0YLB2lYEHQsPvtHN7BBH7WhXixvSyuIFoFC5eZi9KWMc/s640/DSC_0874.jpg" width="640" /></a></div>
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<br class="Apple-interchange-newline" />
Rolf's keeps the decorations up well into the spring, so if you find yourself a little too frozen to wait out the line, I'll see you there in 2017 to explore with a little more elbow room.</div>
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P.S. Let's be honest Santa, I really did try this year... </div>
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could my coal at least come a little, I don't know, sparkly? </div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-51586193517356237322016-11-27T16:02:00.002-05:002016-11-27T16:02:36.392-05:00Turkey Day Detox<div class="separator" style="clear: both; text-align: center;">
<i>Stir-Fried Cauliflower</i></div>
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It's that time of year, the turkey's been gobbled, guests stuffed to capacity have enjoyed the cornucopia of holiday goodies pre and post turkey-time naps. Leftovers everywhere have gotten the <a href="https://www.youtube.com/watch?v=E2xi7B3mkr0">"Ross Geller" </a><a href="http://www.ew.com/article/2016/11/16/friends-thanksgiving-leftovers-sandwich-moist-maker-recipe">special</a>; heading full speed into my Christmas-crazy, tinsel time merry-mania... my full body transition into Buddy the Elf is almost complete, and now is exactly when I feel the need to lighten up my meals.</div>
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This usually means that my fridge is greener than my Christmas tree and my diet is predominantly vegetables. So, when I had a craving for Chinese food instead of ordering fried rice I decided to make some cauliflower stir-fry with whatever I had on hand. </div>
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<i>Ingredients: </i></div>
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1 tbsp Grapeseed Oil</div>
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1 Head small of Cauliflower, finely chopped (about 4 cups)</div>
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1 Maitake mushroom</div>
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1 medium sweet white onion chopped</div>
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1 cup of chopped celery and carrot</div>
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1 cup napa cabbage</div>
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2 eggs scrambled</div>
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2 tbsp soy sauce </div>
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1 tsp fish sauce </div>
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Salt & Pepper to taste </div>
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[ <i>Optional*</i> a drizzle of chili oil or Sriracha right before you dig in]</div>
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Heat 1 tablespoon of grapeseed oil in a large frying pan over medium heat. </div>
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Once the oil is hot add your finely chopped cauliflower to the pan and cook for a few minutes stirring until it develops a bit of color. </div>
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Remove the cauliflower and reserve for later.</div>
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Lower the heat to medium-low, add chopped celery, carrots, and chopped white onions until the onions begin to look translucent. </div>
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Chop your Napa cabbage and Maitake mushroom add to your pan. </div>
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After about 2-3 minutes push your vegetables to the side and add your scrambled egg to the pan. Once the eggs are cooked add your cauliflower back into the pan with 2 tablespoons of soy sauce and 1 tsp of fish sauce. </div>
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Add salt and pepper to taste. </div>
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<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-70839216447741641682016-11-24T16:19:00.000-05:002016-11-27T16:55:39.880-05:00Turkey Day Tablescape<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlS8IKBB1VjLcf8XJLsKgBQ-KPwQsSNCdr1Jfh9aa2csrMK-4rKEzJlj90JsvGCR9HtEb9yn6-IGPKMfjLg1byHgxkmyc_fmoo2UboVQuziOXV7gGIQieb6WtuhygK__nJRRHW7MI-FY/s1600/DSC_0704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlS8IKBB1VjLcf8XJLsKgBQ-KPwQsSNCdr1Jfh9aa2csrMK-4rKEzJlj90JsvGCR9HtEb9yn6-IGPKMfjLg1byHgxkmyc_fmoo2UboVQuziOXV7gGIQieb6WtuhygK__nJRRHW7MI-FY/s640/DSC_0704.jpg" width="640" /></a></div>
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Thanksgiving this year was a little smaller than normal... kidding, kinda. </div>
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In order to give the table a dynamic look without over cluttering it, the decision was made to alternate china patterns, and keep any additional adornments fairly simple. </div>
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Once the food was on the table- photos were definitely not top of mind. </div>
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Yum.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKmbg7QAB7bQeL4a1CdEJcSgCJ6PD_WDMUHZMskce-FwZGrcRYnJYOXwVeuXtGfAfPUOxMDqq6DM5Wx_AtsaIvVNh4nDEJ39Dg1ufbGFuv9r6N-R105k_yXURkDXhWYtG64gK5xTGQcY/s1600/DSC_0603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKmbg7QAB7bQeL4a1CdEJcSgCJ6PD_WDMUHZMskce-FwZGrcRYnJYOXwVeuXtGfAfPUOxMDqq6DM5Wx_AtsaIvVNh4nDEJ39Dg1ufbGFuv9r6N-R105k_yXURkDXhWYtG64gK5xTGQcY/s640/DSC_0603.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even dogs take turkey naps</td></tr>
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Home is where the hearth is... see what I did there ;-) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl407s9C-V-HAGHzrx0rekIjKkCIQx1tQLno8E4PeiGtU9sPM4oaNHGdiE61ZwkDiDaevJv5QF9N-TueRqcDMVYDy8tqfQl3U0aQZVlb66ixIgze9WU-voTl-DwSVpqFaIHUKQ1QSvmk/s1600/DSC_0584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl407s9C-V-HAGHzrx0rekIjKkCIQx1tQLno8E4PeiGtU9sPM4oaNHGdiE61ZwkDiDaevJv5QF9N-TueRqcDMVYDy8tqfQl3U0aQZVlb66ixIgze9WU-voTl-DwSVpqFaIHUKQ1QSvmk/s640/DSC_0584.jpg" width="640" /></a><br />
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I am exceptionally thankful to be surrounded by such amazing, brave, and loving family and friends. Knowing you has changed me for the better and I am proud to know each and every one of you. </div>
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xoxox</div>
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Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-34826528260729273442016-11-20T22:59:00.000-05:002018-08-08T17:27:21.179-04:00Maple Pumpkin Pie with Rosemary Chestnut Crumble Topping <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzARgnsKpNSosRax87E7CMLa-kGgq3raDRhCLwJWs-XLtvWC_16vH-kDpb3X-rOii9iupn1_Uw8WySX03cMS14Kp9WGIeSoPZnw9VOGESI2hnK3Y6mTyMni9xIgdzScautilUNBIx9sY/s1600/DSC_0459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzARgnsKpNSosRax87E7CMLa-kGgq3raDRhCLwJWs-XLtvWC_16vH-kDpb3X-rOii9iupn1_Uw8WySX03cMS14Kp9WGIeSoPZnw9VOGESI2hnK3Y6mTyMni9xIgdzScautilUNBIx9sY/s640/DSC_0459.jpg" width="640" /></a></div>
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In keeping with the spirit of the upcoming Thanksgiving holiday, and wanting to make something for my Grandmother's birthday I decided to try to incorporate chestnuts, a traditional Italian ingredient that my grandmother loves, with pumpkin pie. The challenge was my Grandmother has a bit of a sweet tooth so I wanted to make sure that I balanced a sweet dessert with a savory element, hence the rosemary. </div>
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I tried foregoing a pie crust, not a great idea.<br />
While I was happy with the flavor of the pie, the consistency was a little difficult to serve.<br />
I see pie crusts in my future when I make this again. </div>
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<i>Pie: </i></div>
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1 1/2 cans of Pumpkin </div>
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2 large eggs </div>
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1 cup of heavy cream</div>
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3/4 cup maple syrup</div>
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1 tsp cinnamon </div>
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1/2 tsp. ginger</div>
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1/2 tsp. salt </div>
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1/2 tsp. vanilla extract </div>
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1/4 tsp. nutmeg </div>
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<i>Topping:</i> </div>
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1 cup of chopped roasted chestnuts</div>
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1/2 cup sugar</div>
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1 stick of butter (melted) </div>
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1 cup of unseasoned Panko (gluten free or regular) crumbs </div>
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2 tbsp. chopped Rosemary</div>
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1 tsp. cinnamon</div>
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1/4 tsp. nutmeg </div>
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1/8 tsp. salt</div>
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<i>Topping: </i></div>
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Take a small bowl, add 1/4 cup of the melted butter and the chopped rosemary, allow the butter to infuse for 5 minutes. </div>
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Add the chopped chestnuts to a pan, with the rosemary infused butte. </div>
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Cook over medium-low heat for 3-4 minutes stirring thoroughly.</div>
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Turn off the heat (be sure to remove the pan from the burner) add all the remaining ingredients. Mix thoroughly, the topping should have a consistency similar to sand. </div>
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<div style="text-align: center;">
Reserve for later. </div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>Pie: </i></div>
<div style="text-align: center;">
Preheat the oven to 350<span style="font-family: "cambria"; font-size: 12pt;">° F</span> </div>
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Mix the pie ingredients thoroughly making sure there are no lumps. </div>
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Pour mixture into your baking dish/pie crust. </div>
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Bake in the oven at 350<span style="font-family: "cambria"; font-size: 12pt;">° F</span> for 60-70 minutes. 15 minutes before the pie is done cooking remove the pie from the oven and add the crumble topping. </div>
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Let the pie cool thoroughly before serving. </div>
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</style>Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com1tag:blogger.com,1999:blog-3607955256403509658.post-48501932770194959692016-11-17T14:23:00.000-05:002016-11-21T06:48:18.096-05:00Florida: Put the Lime in the Coconut <div class="separator" style="clear: both; text-align: center;">
Last weekend I discovered the perfect recipe for an AMAZING trip to Florida: </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>Ingredients: </u></div>
<div style="text-align: center;">
Dash of Sunshine</div>
<div style="text-align: center;">
One Blushing Bride</div>
<div style="text-align: center;">
One Grinning Groom</div>
<div style="text-align: center;">
Dollop of Sea & Salt </div>
<div style="text-align: center;">
Lime </div>
<div style="text-align: center;">
Coconut</div>
<div style="text-align: center;">
Turquoise blue waters and shell white sand</div>
<div style="text-align: center;">
Little Lizards</div>
<div style="text-align: center;">
Bars called Boston (even if they close ridiculously early)</div>
<div style="text-align: center;">
Bikinis and Board Shorts</div>
<div style="text-align: center;">
Smiles sprinkled all around</div>
<div style="text-align: center;">
<br /></div>
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<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-35105771923307125092016-11-17T09:28:00.000-05:002016-11-17T09:28:46.854-05:00Netflix + Chocolate = Chill <!--[if gte mso 9]><xml>
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<span style="font-family: "times new roman";">My recent documentary binge
has lead me to Netflix foodie heaven. If you haven't you <u>need </u> to check out Chef's Table, Cooked, Somm, and Crafting a Nation. </span><br />
<span style="font-family: "times new roman";"><br /></span>
<span style="font-family: "times new roman";"><br /></span>
<span style="font-family: "times new roman";"> "Chef's Table" hooked me within the first 20 seconds, needless to
say, I powered through the six episodes in a way that only Dexter Morgan has
been able to compel me to do before.<o:p></o:p></span></div>
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<span style="font-family: "times new roman";"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman";">Each
episode profiles a single chef [ Season 1: Massimo Bottura, Dan Barber, Francis Mallmann,
Niki Nakayama, Ben Shewry, and Magnus Nilsson]. The show does a masterful job
at making the viewer feel that they understand the chef, and their philosophy in a very personal way. Each of the chefs that were featured were so incredibly different from the others, each of them made a unique impression and at the conclusion of each episode I was forced to consider a different issue. Bottura challenged the norms that have been so often associated with Italian cuisine. Barber posed the question of our own agency when it comes to our consumption of food and the responsibilities that poses. Mallmann in particular made an indelible impression on me. I've never seen a person so free, and so committed to the romanticism of their life. Mallmann says, and I'm paraphrasing here; "you don't grow on a secure path... growth requires work and risk.. in order to grow you need to be at the edge of uncertainty." Mallman emphasized the concomitant need for change and uncertainty in order to create growth. Nakayama presented with an incredible strength and showcased how important relationships are. Shrewry's narrative created a juxtaposition between the idea of success and what it actually takes and both he and Nilsson shared a sense of coming home at last. when they stopped trying to cook or force cuisine to be something other than it was supposed to be. <o:p></o:p></span></div>
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<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">I
highly recommend it.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">The
final episode focuses on Magnus Nilsson and his restaurant Fäviken. Nilsson has
created a restaurant with Fäviken that thrives on an intense Nordic
authenticity using primarily local ingredients. </span><br />
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">The idea of seasonal cooking and the utilization of better produce was echoed by each of the chefs and has made me more conscientious about trying to source my produce as locally as possible. </span><br />
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">As Nilsson says, "a dish will never be better than your produce."</span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"> I was excited to see Nilsson's name pop up in <a href="http://www.saveur.com/swedish-gooey-chocolate-cake-recipe"><span style="color: blue;">Saveur'</span></a>s Instagram feed along with the chocolate
cake recipe listed here:<o:p></o:p></span></div>
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<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><u><span style="font-family: "times new roman";">Ingredients</span></u></b><span style="font-family: "times new roman";"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center; vertical-align: baseline;">
<span style="font-family: "times new roman";">10 tbsp. unsalted butter, melted
and cooled, plus more for greasing<o:p></o:p></span></div>
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<sup><span style="border: none 1.0pt; font-family: "times new roman"; padding: 0in;">1</span></sup><span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">⁄<sub><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">4</span></sub> cup plain bread crumbs<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">1
cup sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">7
tbsp. natural cocoa powder<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">2
tsp. vanilla extract<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<sup><span style="border: none 1.0pt; font-family: "times new roman"; padding: 0in;">1⁄</span></sup><sub><span style="border: none 1.0pt; font-family: "times new roman"; padding: 0in;">4</span></sub><sup><span style="border: none 1.0pt; font-family: "times new roman"; padding: 0in;"> </span></sup><span style="border: none 1.0pt; font-family: "times new roman"; padding: 0in;">tsp.
kosher salt<sup><o:p></o:p></sup></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">2
large eggs<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">1
cup cake flour, sifted<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Heat
the oven to 400°.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Grease
a 9-inch springform pan with butter and coat the bottom and sides with the
bread crumbs, discarding any excess.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">In
a medium bowl, whisk the 10 tablespoons melted butter with the sugar, cocoa
powder, vanilla, and salt until well combined.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Add
the eggs one at a time and whisk until smooth.<o:p></o:p></span></div>
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<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Fold
the flour into the batter until just combined, and then scrape the batter into
the prepared pan, smoothing the top.</span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 12.0pt; text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Bake
until the cake forms a thin skin on top but the batter is still loose in the
center, about 10 minutes.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">Transfer
the pan to a rack, let cool completely, and then chill for 1 hour. Unmold the
cake and serve.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">I decided to make this cake to celebrate my brother's birthday, needless to say, the cake got rave reviews. The only additional feedback the boys had was that this cake should always be served with a glass of cold milk. </span><br />
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2Glh0hhFr9dUjXFm0e2Gp2L81ZJiqSnnpJZLtsToLpZ_41aEhC3snTIqV4Ih2XdES76i6KaHhv6GK79LnE_6IUW2RgHT299y1XmBAapbvJh1G3UXXGK1R05qfNLLQVLVA-1G_Bm1jqc/s1600/DSC_0284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2Glh0hhFr9dUjXFm0e2Gp2L81ZJiqSnnpJZLtsToLpZ_41aEhC3snTIqV4Ih2XdES76i6KaHhv6GK79LnE_6IUW2RgHT299y1XmBAapbvJh1G3UXXGK1R05qfNLLQVLVA-1G_Bm1jqc/s640/DSC_0284.jpg" width="640" /></a></div>
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<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"> I also didn't have unseasoned breadcrumbs available so I used Panko bread crumbs which gave a pretty nice crunch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLd8RpL6v1cDUur_9ARSjMb-2FGDTFr-NNAbmsejkr0kn0CSnvreEpqTYgAIFFWMm08jVgcrth0e30ukqRDWyoTKkTXZr-SDbMBOpnkUqxSWa6EgdMYwuhu0zbloPk7x3rgip1xGmfxA/s1600/DSC_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLd8RpL6v1cDUur_9ARSjMb-2FGDTFr-NNAbmsejkr0kn0CSnvreEpqTYgAIFFWMm08jVgcrth0e30ukqRDWyoTKkTXZr-SDbMBOpnkUqxSWa6EgdMYwuhu0zbloPk7x3rgip1xGmfxA/s640/DSC_0267.jpg" width="640" /></a></div>
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";">If I were to make this recipe again, with the same pan, I would double the recipe. </span><br />
<span style="font-family: "times new roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
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<!--EndFragment-->Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-84542381993271600382016-11-15T00:26:00.001-05:002016-11-15T09:21:14.466-05:00Fried Egg with Minutina, Japanese Turnips, & Jerusalem Artichoke<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5brLdDAv4SJIEZ5ZK5btA4JzzKGhRcuxZhR-ymSUqsUUh4TwlQuawKzr9oxJwxwU4188-qb519XXWrpBTrdGmZPg0S1DR39Anqas1RKMKZpt6zohZZ-tt-mR_f-SttTAqjWKNWY48K-U/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5brLdDAv4SJIEZ5ZK5btA4JzzKGhRcuxZhR-ymSUqsUUh4TwlQuawKzr9oxJwxwU4188-qb519XXWrpBTrdGmZPg0S1DR39Anqas1RKMKZpt6zohZZ-tt-mR_f-SttTAqjWKNWY48K-U/s640/DSC_0098.jpg" width="640" /></a></div>
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I had never heard of Minutina before I saw it at the market. i looked it up when I got home and found that it goes by other names, including Buckshorn Plantain, or herba stella. </div>
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I decided that for my first time cooking with it I would try it quickly panfried with Jerusalem Artichokes and turnips. </div>
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Minutina tasted a little sweeter than baby spinach and had a baby kale-like texture. If you cannot find minutina, you can replicate this recipe with kale, dandelion leaves, or spinach. </div>
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If you were to replicate the recipe with dandelion leaves, I would par-boil them first before beginning to sauté them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJFqqgGIQFOjrzSoJesZS5SeuKX0Ttijid2hnOnFO_GMwZ1ahkyPnMaC4kYOhBvslZ880iDxvBYMNxBx46bR-_ESY-JPKhaoWoWKmaai2Lsc77A3YHhJAjNlZdIudqGaiZ4hHfWH0jiM/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJFqqgGIQFOjrzSoJesZS5SeuKX0Ttijid2hnOnFO_GMwZ1ahkyPnMaC4kYOhBvslZ880iDxvBYMNxBx46bR-_ESY-JPKhaoWoWKmaai2Lsc77A3YHhJAjNlZdIudqGaiZ4hHfWH0jiM/s640/DSC_0074.jpg" width="640" /></a><br />
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After washing and patting dry, I cut my minutina into 1 inch pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg9cSwlsik8jfOeNZ-Db7Q8nmTHvitpqEHFjUJGyeWk4XnaJ-b2tvvOfjn5VibeOpxEMZN8XjKag3afO8G4bM3I-JhIfUEyZ3aqJRvKtyQkpe1OAj38ZLDavO5E7q_jC06QSfN4UeKgI/s1600/DSC_0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg9cSwlsik8jfOeNZ-Db7Q8nmTHvitpqEHFjUJGyeWk4XnaJ-b2tvvOfjn5VibeOpxEMZN8XjKag3afO8G4bM3I-JhIfUEyZ3aqJRvKtyQkpe1OAj38ZLDavO5E7q_jC06QSfN4UeKgI/s640/DSC_0088.jpg" width="640" /></a></div>
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<div style="text-align: center;">
I<a href="http://www.sweetgenevieve.com/search/label/Jerusalem%20Artichoke"> pan fried the jerusalem artichoke</a> and turnip with paprika in olive oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlCXvT57-Kz5Ira8XxEPmv2Ug0GF8iZbSQ1XMGVgSlV7SHGCaI0NqWux1cDJaAIshyphenhyphen7geUCsDhMR0uPHNhxcxsjRtdz8mZXUI8_3Dwmth3pO0iVyiurYBkeJeeoZXeYjWWK0E3yYM6fM/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlCXvT57-Kz5Ira8XxEPmv2Ug0GF8iZbSQ1XMGVgSlV7SHGCaI0NqWux1cDJaAIshyphenhyphen7geUCsDhMR0uPHNhxcxsjRtdz8mZXUI8_3Dwmth3pO0iVyiurYBkeJeeoZXeYjWWK0E3yYM6fM/s640/DSC_0086.jpg" width="640" /></a></div>
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After the root vegetables have gained the crisp that I wanted, I added the minutina and sautéed for 1-2 minutes until the leaves became a vibrant green. I then fried an egg and served that egg on top of my greens and root vegetables. </div>
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<br />Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0tag:blogger.com,1999:blog-3607955256403509658.post-15806875913855124832016-11-15T00:12:00.000-05:002016-11-15T09:20:21.416-05:00Reach Out<div align="center" class="MsoNormal" style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfogCjEsw0lm11eKY4NGdi5_F51OrhYVKOHDKQi4RXNOdgH684N7zV1dvgrvvpoh_rAGP02UFTqR1_RsHGOZ9_YNu9j9c35a4xFysFGEyNwPMYyNgA8WLntVBmir3ygtRxU_lfuLENrg/s1600/DSC_0252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfogCjEsw0lm11eKY4NGdi5_F51OrhYVKOHDKQi4RXNOdgH684N7zV1dvgrvvpoh_rAGP02UFTqR1_RsHGOZ9_YNu9j9c35a4xFysFGEyNwPMYyNgA8WLntVBmir3ygtRxU_lfuLENrg/s640/DSC_0252.jpg" width="426" /></a></div>
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<span style="font-family: inherit;">This evening I had
the distinct pleasure of attending the <i>Cooking Live NYC </i>fundraiser for <a href="http://familyreach.org/">Family Reach. </a><o:p></o:p></span></div>
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<i><span style="font-family: inherit;">-A very, <b>very, </b>big
thank you to Auntie M and Mr. E for inviting me this evening -<o:p></o:p></span></i></div>
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<span style="font-family: inherit;">Family Reach assists
families who have a loved ones living with cancer.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">Among the services they provide, Family Reach
provides financial assistance helping families to manage their mortgage or rent
payments, utilities, and uncovered medical expenses. Family Reach also provides additional support through education or outreach to these families during their
time of need.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I was incredibly
moved this evening. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">As each of the speakers told their story about what Family
Reach means to them, the love in the room was palpable. </span></div>
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<span style="font-family: inherit;">It truly was a privilege to
be there tonight. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Cancer is something
that we don’t understand, and though we are learning more about it every day,
it is still something that requires the energy not only of the person battling
it, but also the energy and support of the entire family. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> Family Reach CEO Carla Tardiff said something in particular that captures the spirit
of Family Reach so perfectly that I <i>have</i> to share it with you, “<b style="mso-bidi-font-weight: normal;">This isn’t charity, <u>this is </u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14.0pt;">humanity</span></u>.”<o:p></o:p></b></span></div>
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<span style="font-family: inherit;">If you can give a
little bit of your time, energy, or would like to make a donation to Family Reach
to help a family in need, or simply would like to learn more about Family Reach
please <a href="http://familyreach.org/get-involved/">click here.</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">If you or someone you
know is living with cancer, or has a loved one battling cancer and could use a
helping hand, please <a href="http://familyreach.org/family-eligibility/">click here</a>.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Now, about the party…
<o:p></o:p></span></div>
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<span style="font-family: inherit;">Tonight’s dinner had
four courses prepared by incredible chefs; Chef Ming Tsai, <span style="mso-spacerun: yes;"> </span>Chef Masaharu Morimoto, Chef Shaun Hergatt, <span style="mso-spacerun: yes;"> </span>and Chef Todd English. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">This was one of the
most incredible meals of my life. <o:p></o:p></span></div>
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<span style="font-family: inherit;">The first course,
prepared by Chef Ming Tsai, comprised of a Caramelized Shallot Poached
Norwegian Salmon served with Thai Basil-Cauliflower Fried Rice and a Patron
Ginger-Yuzu Rita that was prepared by Bryant Gumbel.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXphcag7b57Q-CjUttjZ8aoa3uJHVL8JCIPoNSzsGdM4DYZiBds8psN3Pri_TpgwCUFcY8WbNRYXGH-7hqxFG9efdjNky9II5zVQ5hhyphenhyphen-wCXBSURn8-qW7lzu_FXEo6BW_E880d1vR8U/s1600/DSC_0227.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXphcag7b57Q-CjUttjZ8aoa3uJHVL8JCIPoNSzsGdM4DYZiBds8psN3Pri_TpgwCUFcY8WbNRYXGH-7hqxFG9efdjNky9II5zVQ5hhyphenhyphen-wCXBSURn8-qW7lzu_FXEo6BW_E880d1vR8U/s640/DSC_0227.jpg" width="640" /></a></td></tr>
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</tbody></table>
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<span style="font-family: inherit;"><br />The second course,
prepared by Chef Masaharu Morimoto was<span style="mso-spacerun: yes;">
</span>Laksa Tan Tan Noodles, served with TYKU<span style="mso-spacerun: yes;">
</span>Black<span style="mso-spacerun: yes;"> </span>Junmai Ginjo Sake. <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI8cpF9La87BirT3bZzAJwP8VpNr4jHo9KatI0ZtpkU2kdz_SFRGHb7NVJFeXIBtQL3sa2UDsi6HmEl9urmgCsEFlB4noqZoLnpQTzSefGJnWIW2PwFsFC_NJEfsW2Ipw52FZb37-eKA/s1600/DSC_0229.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI8cpF9La87BirT3bZzAJwP8VpNr4jHo9KatI0ZtpkU2kdz_SFRGHb7NVJFeXIBtQL3sa2UDsi6HmEl9urmgCsEFlB4noqZoLnpQTzSefGJnWIW2PwFsFC_NJEfsW2Ipw52FZb37-eKA/s640/DSC_0229.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span style="font-family: inherit;">The third course,
prepared by Chef Shaun Hergatt, comprised of a slow braised oxtail served with
hazelnut and black truffle. This was paired with a 2011 Chateau Greysac Medoc, <span style="mso-spacerun: yes;"> </span>from Bordeaux France. <o:p></o:p></span></div>
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<span style="font-family: inherit;">The fourth course,
prepared by Chef Todd English, comprised of a seared New York Club Steak,
braised short rib polpettina plated with a squash- taleggio polenta and charred
Broccoli-Parmesan Salad. This course was paired with a 2011 Col d’Orcia
Brunello di Montalcino, <span style="mso-spacerun: yes;"> </span>from Tuscany,
Italy. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv76oXR2_TwHohPxSNRQnYxLRemB_FzUA_EghVD6yowosGU5rtjfmtAO_YMYxVhco2e_2TURjEQqIDXS_tuc4hmSgSfDAmjt8RqrbO_1Yp2Zti3BI02NgyrQvDDpOf2z5M0pyG77xuJM/s1600/DSC_0236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv76oXR2_TwHohPxSNRQnYxLRemB_FzUA_EghVD6yowosGU5rtjfmtAO_YMYxVhco2e_2TURjEQqIDXS_tuc4hmSgSfDAmjt8RqrbO_1Yp2Zti3BI02NgyrQvDDpOf2z5M0pyG77xuJM/s640/DSC_0236.jpg" width="640" /></a></span></div>
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<span style="font-family: inherit;">At this point, I was
almost ready to call “uncle!” I couldn’t pick a favorite course even if I tried. BUT Just
when I thought I couldn’t eat anymore, they served dessert. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>Dessert was a marvelous spectacle prepared by Chef Philip Medora and Chef Alan Dancyger. <o:p></o:p></span></div>
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<!--StartFragment-->
<!--EndFragment--><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">I meant to photograph
it… but, I ate it too fast. </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">With the holiday season fast approaching, please keep Family Reach in mind. </span></div>
Genevievehttp://www.blogger.com/profile/13257426973010709558noreply@blogger.com0