tag:blogger.com,1999:blog-68628912683667297962024-02-20T14:43:56.446-05:00Lisa's Lovin' LoavesKitchen antics, bread baking, family recipes, research recipes for friends, global search for tasty treats, love to learn new cooking delights, spices, travel, friends, pups, music, stories. They all happen in and around the kitchen. The more the merrier.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-6862891268366729796.post-58923763232652684362013-04-15T10:33:00.001-04:002013-04-15T10:42:49.587-04:00Almost Momma's Biscuits<br />
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Nothing harks one back to childhood better than aromas from the kitchen. Nothing is more fitting to revive this blog than homage to Mom. For over forty years I have tried to recreate her biscuits. Even side by side with her in her kitchen, no go. She had a deft hand and measured nothing with anything other than finger tips and 'eyeing' it. After a few months of marriage, I was home to visit. As if that wasn't strange enough, I took notes while she made biscuits noting each hand movement and addition of ingredients. It was all about the flour, the buttermilk, a hot buttered glass pan and her magic touch. She convinced me mine didn't turn out because I hadn't used Martha White Flour. Tried that, no go. There was still something. What was it? I got her to do it all again, after all there were more people in the house. None would go wasted, for sure. And she said something. It didn't stick then or even return in my replay over the years. But the other night, during a deep sleep, a nudge, ever so slight. I awoke with a hankering for Mom's Biscuits and went to the kitchen. Mizzen place~ all on deck.<br />
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Pre heat oven 425 degrees F. 2 tablespoons butter in glass baking dish (9X9)<br />
2 cups flour, all purpose Blend first three ingredients in large bowl.<br />
3 tsps baking powder<br />
1 tsp salt<br />
1/4 c butter Cut in butter to size of peas<br />
1 3/4 buttermilk Fold in gently <u>only </u>until all is moist. (was that part of the nudge?)<br />
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All in the bowl. Butter cut in. Add the buttermilk. FOLD, not stir. Oh yes, there is a difference. Deft of hand I recalled. Mom was deft of hand. That has been my problem all the decades. A yeast bread baker, I even taught her how to make yeast breads, my handling of the 'stirring' utensil was heavy. Oh, how could it take all these years to recall such a fine detail. All the breads I have made.<br />
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The butter milk pooled in a well of dry ingredients. With a rubber spatula, I scooped the flour from the side of the bowl and FOLDED it over into the pool. I rotated the bowl and gently repeated. Three times. Then I ran the spatula under the center and folded, turn and repeat. All was MOIST. I reigned in the desire to do more. Onto a floured board I plopped the dough. Again, resisting the temptation to fold and knead even once, I floured hands and patted the dough easily to a 1/2 inch thickness. I floured the cutter, placed each in the hot glass dish after a touch and flip in the hot butter. The biscuits all in the pan, touching, I allowed them to sit for 5 minutes. That is when Mom washed everything up.<br />
Five minutes over, I slid my prize into the hot oven and set the timer for 19 minutes. The timer buzzed, I checked, they had risen to the top edge of the pan but not quite separating at seams. I shut the door and set the time for 5 more minutes. Timer buzzed. I pulled the glass pan out, enveloped by heat and luscious aroma. I removed the biscuits to a rack atop a platter to prevent steam from softening the golden crust, my favorite part.<br />
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I chose a corner biscuit. Did I say the golden crust was my favorite part? The jewel opened to a fluff, steaming. Give it a second, a burned tongue is useless. Finally, a bite. Part crust, part inner fluff and Mom must've been in the kitchen. So close, so close I'll claim this batch as Almost Mom's. My closest ever and it is all in the FOLD not stir, the hot glass pan and a nudge ever so slight in the night. Thanks, Momma~ nudge anytime.<br />
<br />Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-34183759423021296152012-01-27T10:45:00.000-05:002012-01-27T10:45:38.748-05:00Salmon Patties, Easy? Oh Yes!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"> We always get a large enough fillet to have seared salmon for dinner; salmon patties make a great brunch the next day. Start with some chopped onion, celery, shredded cooked salmon, salt and pepper in a large bowl.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">To this, add a large egg.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I like to add tarragon and a healthy measure of paprika. Mix this, squeeze in some lemon and about a cup of bread crumbs. I prefer to run stick pretzels through the blender. Work the pretzel or bread crumbs into the mix. Have some pretzel crumbs for coating, too. I place patties in a hot skillet with s smidge of oil just to keep them from sticking. Brown on both sides and remove. Another option is to pop them onto a baking sheet and into a 400 degree F oven for 12 min., turn and continue baking for another 6 minutes.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">You get these lightly crisped, moist wonderful salmon patties that go with any favorite side:<br />coleslaw, tomato, basil, mozzarella,caprese, mac'n'cheese, potato salad, baked beans, tossed salad, whatever your taste buds demand.<br /></td></tr>
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<br />Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com1tag:blogger.com,1999:blog-6862891268366729796.post-69809835288072528272012-01-05T14:26:00.000-05:002012-01-05T14:27:20.496-05:00BUY AMERICAN, BY TERVIS PRODUCTS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWCZo2NHm331bdzzwzuC-nOJnQSIKuE4x559NzKES5-nzbxWw7vBVvb9rE8SSH2HKcVxJDuX2UgYu-IsHALeYu1y2c2UM14qHJJMk_gLKs5K0LZ8SvvhV4pf-1bk9FygiO9qmO8bwI9U/s1600/IMGP2666.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWCZo2NHm331bdzzwzuC-nOJnQSIKuE4x559NzKES5-nzbxWw7vBVvb9rE8SSH2HKcVxJDuX2UgYu-IsHALeYu1y2c2UM14qHJJMk_gLKs5K0LZ8SvvhV4pf-1bk9FygiO9qmO8bwI9U/s200/IMGP2666.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4Ei10CF37F1MwSPSwOcuu7C72pLYBYmjS8cQNh-K6alJAglBFM-VOKKwTgG02s4GtOBlfd19wVlbX1ADL-i_-hkdg81_Bnu93ERV8HZdlJX4uPNBs55iAuFmsrCkPNAvj35a77zoQ7s/s1600/tervis.gif.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4Ei10CF37F1MwSPSwOcuu7C72pLYBYmjS8cQNh-K6alJAglBFM-VOKKwTgG02s4GtOBlfd19wVlbX1ADL-i_-hkdg81_Bnu93ERV8HZdlJX4uPNBs55iAuFmsrCkPNAvj35a77zoQ7s/s320/tervis.gif.png" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz_E4BXCEg-ioLsEF-tqDvsJTEVKXk7zo3ejMxSp49N86OAogLahwSkBEB3_PrN8gEVRQ2dFxxhkJmrDLvmR12N21tVy0Rfj_kz-gsik88i7tobYlvRrLlRxMLhDBqq-LOXqbW4mdNP4/s1600/IMGP2674.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz_E4BXCEg-ioLsEF-tqDvsJTEVKXk7zo3ejMxSp49N86OAogLahwSkBEB3_PrN8gEVRQ2dFxxhkJmrDLvmR12N21tVy0Rfj_kz-gsik88i7tobYlvRrLlRxMLhDBqq-LOXqbW4mdNP4/s200/IMGP2674.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palm Trees, home grown lime, ice tea and sunshine</td></tr>
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TERVIS makes a rockin' insulated tumbler in various sizes with options of a variety of logos. Tervis is a US company providing the old fashion customer service that has nearly disappeared. Located in Florida, I support a business in my home state, as well as MADE IN THE USA. I LIKE that! I am NOT affiliated with the Tervis company in any way other than a satisfied customer. I had to make this post because this company is what AMERICA is about: a good product, and great service. I have had my tumblers for about ten years. One fell from the table and came apart. They come with a lifetime guarantee. I thought about sending it in but didn't. A few weeks later, I noticed my tervis tumbler left a water ring. Not supposed to happen! Switched to a different one and alas, it had developed a leak. Don't get me wrong, I AM NOT complaining. Setting the stage, though. I use my tumblers everyday, inside, outside and on the go. Tervis tumbler always. So, I find a box and pack 'em up. I go on line to learn the particulars of the return. There is a simple form to print and fill out. Tumbler size, why it is returned and what logo you wish in the replacement. Allow 4-6 weeks. Could I go that long without my Tervis? For ten bucks of shipping I got my tumblers replaced! But they arrived in 9 days! Not good as new or like new but NEW! I love my TERVIS tumblers and suggest if you have not experienced these useful American made products to go online and give 'em a look. They make great gifts with that iconic logo someone is passionate for, filled with a favorite candy or gift card. They will soon discover what a great thing their tervis is and you will shoot to the top of the great gift idea list! Be patriotic, give a tervis to those you love; they will love you and the tervis!<br />
Again, I an NOT affiliated with the company in any way other than as a satisfied customer!Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-60332086531936742732011-12-21T10:09:00.001-05:002011-12-30T11:37:46.658-05:00Finnish Pulla~ Not JUST for Christmas<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/AVvXsEgM_2QnnCfTf5WZV7SWRow-ZFCP8hPdjKGXBuEHvmTPzNa_kb-zB3HrHtJemvAOO1-ADHIbXs-dcsI_FVbDOHFnD75KU7lCmIlGQE89dTFRx-SMmuGB_OulxF4DO2OGKwFnVinZomFHFp0/s1600/IMGP2652.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_2QnnCfTf5WZV7SWRow-ZFCP8hPdjKGXBuEHvmTPzNa_kb-zB3HrHtJemvAOO1-ADHIbXs-dcsI_FVbDOHFnD75KU7lCmIlGQE89dTFRx-SMmuGB_OulxF4DO2OGKwFnVinZomFHFp0/s400/IMGP2652.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The perfect accompniment is a nice cuppa tea for a perfect morning; a perfect gift. Thanks, Ava!</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;">Oh! The beauty of the sugar crystals, the oval sliced almonds, the nut brown crust and the alluring aroma of cardamom! Teasing the senses and so pleasing, a gift was delivered to my door in the beautiful form a Finnish Pulla Braid. It needs no dressing of butter or jam. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Recipe from Julie on THe Fresh Loaf, 2009</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">4 tsp yeast</span><br />
<span class="Apple-style-span" style="font-size: large;">2 1/2 cups milk, warm</span><br />
<span class="Apple-style-span" style="font-size: large;">1 Tbsp crushed cardamom (not ground)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 stick butter, soft</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">About 7 1/2 cups flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 egg</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Directions:</span><br />
<span class="Apple-style-span" style="font-size: large;">Heat milk to lukewarm. Pour milk into large bowl add yeast.</span><br />
<span class="Apple-style-span" style="font-size: large;">Next add the cardamom, butter, salt and sugar, mix well. Stir in three cups </span><br />
<span class="Apple-style-span" style="font-size: large;">of flour, add softened butter. Add remaining flour and knead about ten minutes. Cover and let rise about 1 1/2 hours.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Julie made buns. I make braided loaves. After the dough has risen, divide in half. Cut each half into three equal parts. Roll each third into a 14 inch rope. Put the ends together and fold under. Pinch smooth so they don't separate during the rise. Now braid the three ropes, sealing the ends under. Place the braid on the parchment covered pan. Repeat with the next three ropes. When both are on the parchment, cover and allow to rise about 30 minutes. Brush with beaten egg, sprinkle with sugar and almonds. Place in a 375 degree oven for 25 minutes. Loaves should be golden brown, not dark. Remove from oven, place loaves on wire rack for cooling.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Julie suggests frying left over Pulla in a skillet with butter but I have never had an opportunity to do this for there has never been any left over! Enjoy and thanks, Julie for sharing your mother-in-laws' recipe.</span><br />
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<table id="content" style="background-color: #ffffcc; border-collapse: collapse; border-top-color: rgb(51, 51, 51); border-top-style: solid; border-top-width: 1px; color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px;"><tbody style="border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px;"></tbody></table>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com1tag:blogger.com,1999:blog-6862891268366729796.post-75191535978310616262011-12-21T10:04:00.001-05:002011-12-23T17:56:43.704-05:00Scottish Morning Buns<br />
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<span style="font-size: large; letter-spacing: 0px;">SCOTTISH MORNING BUNS, Worth Getting Up For!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakqO8AzGIgtmFr16GJsAgYuawrUsReW4Fuqf1QZ-SbBOOXs-WxQQaJvusc0y_jKa8Lf3m-IJE55fCWxH9HiC8nmt3JeVUttjyVtvu8-JlJc3_IaWmgH9In7nNdJRd2hINsvZrrQKwmmI/s1600/IMGP2629.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakqO8AzGIgtmFr16GJsAgYuawrUsReW4Fuqf1QZ-SbBOOXs-WxQQaJvusc0y_jKa8Lf3m-IJE55fCWxH9HiC8nmt3JeVUttjyVtvu8-JlJc3_IaWmgH9In7nNdJRd2hINsvZrrQKwmmI/s320/IMGP2629.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start with flour in the bowl.</td></tr>
</tbody></table>
<br />
<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/AVvXsEjKAw_JNkDZDZr32uahjIIlb4w9k8to7JrG14eXGMBJ5CMsELA5BM6obJSFrFI18giwUOM_-ygodxMrftyLewuLIZeN0GQMdkra71TShV5Tg3WtMXTLlZM-Yq1im2lDU_MsBU0TDMP7qds/s1600/IMGP2630.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAw_JNkDZDZr32uahjIIlb4w9k8to7JrG14eXGMBJ5CMsELA5BM6obJSFrFI18giwUOM_-ygodxMrftyLewuLIZeN0GQMdkra71TShV5Tg3WtMXTLlZM-Yq1im2lDU_MsBU0TDMP7qds/s320/IMGP2630.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir yeast into warm water and milk.</td></tr>
</tbody></table>
<br />
<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/AVvXsEg8EofnBvPXJ27w7EdIfgtZ_7A51vhoEL3K0hNJ2244Cc5PjqS9wkfrRuD9_oiqGi7DzIejZ8WUwm0uS-20_HYDy-K0NEtZ2SmfxLLCvtdix0pzuKKFtQypqOU39nLMmUrHc2Xw9FjsAco/s1600/IMGP2631.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EofnBvPXJ27w7EdIfgtZ_7A51vhoEL3K0hNJ2244Cc5PjqS9wkfrRuD9_oiqGi7DzIejZ8WUwm0uS-20_HYDy-K0NEtZ2SmfxLLCvtdix0pzuKKFtQypqOU39nLMmUrHc2Xw9FjsAco/s320/IMGP2631.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add liquid and salt.</td></tr>
</tbody></table>
<br />
<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/AVvXsEjZ4kuUHwDeaMrsCtSc3qTkxUA6jTsPxY6KMtiZBaEzLOxyhDLsp2YtTN3vjbcX5pvtiq4cL03rgqY18ZglWkcivhVwwXVWxsuS_q8VcZk0CEBKSQ-cqU93Nbo7PMEYeXgUojVDvrcmODE/s1600/IMGP2635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4kuUHwDeaMrsCtSc3qTkxUA6jTsPxY6KMtiZBaEzLOxyhDLsp2YtTN3vjbcX5pvtiq4cL03rgqY18ZglWkcivhVwwXVWxsuS_q8VcZk0CEBKSQ-cqU93Nbo7PMEYeXgUojVDvrcmODE/s320/IMGP2635.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir to form a ball.</td></tr>
</tbody></table>
<br />
<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/AVvXsEjujvBZ_rc6ylB-JHOjSqmDqg62BAGH3tOXxl8xmMp793iKuZQrva3DUUWLtb464La9Ez6Be-wUsUYsSCXAuw-m_IbVEvN5W3pdEbenupWlhP-0cRRb37XyWYt_JWnNdrmsUx-FQlpITSU/s1600/IMGP2637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujvBZ_rc6ylB-JHOjSqmDqg62BAGH3tOXxl8xmMp793iKuZQrva3DUUWLtb464La9Ez6Be-wUsUYsSCXAuw-m_IbVEvN5W3pdEbenupWlhP-0cRRb37XyWYt_JWnNdrmsUx-FQlpITSU/s320/IMGP2637.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead a bit and place in an oiled bowl to rise.</td></tr>
</tbody></table>
<br />
<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/AVvXsEjAb_1M6FAbTb82zonsT77LHUn3EydyyBBS_sFoIslfa-qw6xd_OrFnzr-0P4JpgYbUh27hRB-mhQzoFFsO5ZZwerRx-JP_NA4M9LLqrYPDNSNLMTIheM4Jul1bMbquR_NQ36NhlwuvQRk/s1600/IMGP2638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb_1M6FAbTb82zonsT77LHUn3EydyyBBS_sFoIslfa-qw6xd_OrFnzr-0P4JpgYbUh27hRB-mhQzoFFsO5ZZwerRx-JP_NA4M9LLqrYPDNSNLMTIheM4Jul1bMbquR_NQ36NhlwuvQRk/s320/IMGP2638.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide dough after the rise into ten equal pieces.</td></tr>
</tbody></table>
<br />
<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/AVvXsEi9MywQ-Fqj6rXkIdI20irLhoKL-X8hqojD6UZxkWAmoU79gAzsZTSsH6Im086nje_3SXhhdthaO8OHynsT7wqdG4LmC02SELvE8IqlSCpNu9_ZKP5FkS7G_mvNeEWUZEQUE-T6KxDn8Cg/s1600/IMGP2639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MywQ-Fqj6rXkIdI20irLhoKL-X8hqojD6UZxkWAmoU79gAzsZTSsH6Im086nje_3SXhhdthaO8OHynsT7wqdG4LmC02SELvE8IqlSCpNu9_ZKP5FkS7G_mvNeEWUZEQUE-T6KxDn8Cg/s320/IMGP2639.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On a floured surface,</td></tr>
</tbody></table>
<br />
<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/AVvXsEjgnY02mpLPa_HmbR4DfLs3AQSVj9nTQ5BqkoqIMIiL1wOAANhhygVDmKSMXIgpW1ESQA2hsQrt9yetncKHZf58sNagVT48X5q6nac4C5R5NrZC6Q8rpsCbxWI792d60m_KPlS-HRT7uHU/s1600/IMGP2640.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnY02mpLPa_HmbR4DfLs3AQSVj9nTQ5BqkoqIMIiL1wOAANhhygVDmKSMXIgpW1ESQA2hsQrt9yetncKHZf58sNagVT48X5q6nac4C5R5NrZC6Q8rpsCbxWI792d60m_KPlS-HRT7uHU/s320/IMGP2640.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roll into an oval shape about 3.5 inches X 4.5.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil19pIY8-H9Lfh_lUEB8HuIfGsA3CgrkeHElAv5Vu5dD8YlPHApF43wErKMv1dAz3Rc8paKEghOvewa1iod8_pmfarRIDMeTsuVtABAv3t-Uf2wFiJVRFrzognUjn8rEFJ6ruXW9nyPIk/s1600/IMGP2643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil19pIY8-H9Lfh_lUEB8HuIfGsA3CgrkeHElAv5Vu5dD8YlPHApF43wErKMv1dAz3Rc8paKEghOvewa1iod8_pmfarRIDMeTsuVtABAv3t-Uf2wFiJVRFrzognUjn8rEFJ6ruXW9nyPIk/s320/IMGP2643.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brush lightly with oil</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUe2eH5Xl9PZUMMM_DGLuptigsNOch9wINCegUgem0d8wKiU9q60R9otuWJkSBVHlH9yeyW436gTLQwEGdtjge0uAYXfz4PzcHIrVCwUMY9s69zCkqnaZG2DrYbFbtJabB653TFU0vVk/s1600/IMGP2641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUe2eH5Xl9PZUMMM_DGLuptigsNOch9wINCegUgem0d8wKiU9q60R9otuWJkSBVHlH9yeyW436gTLQwEGdtjge0uAYXfz4PzcHIrVCwUMY9s69zCkqnaZG2DrYbFbtJabB653TFU0vVk/s320/IMGP2641.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with oiled plastic film and allow to rise for half an hour and bake.</td></tr>
</tbody></table>
<span style="letter-spacing: 0px;"></span><br /><span style="letter-spacing: 0px;"></span><br />
<span style="letter-spacing: 0px;"><br /></span><br />
<span style="letter-spacing: 0px;">Scottish Morning Rolls</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Makes 10 Rolls</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Ingredients: </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">4 cups unbleached plain white flour; plus extra for dusting</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">2tsp salt</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">¾ oz fresh yeast (or dry yeast equivalent)</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">¼ pint/ 2∕3 cup lukewarm milk</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">¼ pint/ 2∕3 cup lukewarm water</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">2Tb milk, for glazing</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Butter for greasing</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Equipment: </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">2 Baking Sheets</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Cling Film</span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">To Make: </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
Grease 2 baking sheets. </div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Sift the flour and salt together into a large bowl and make a well in the center. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Mix the yeast in with the lukewarm milk and </span>water </div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Add to the centre of the flour. Mix together to form a soft dough. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Lightly knead or turn the dough about 5 times, then cover with lightly oiled clear film. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Rise in a warm place until doubled in bulk. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Turn out onto a lightly floured surface and fold in thirds. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Divide the dough into 10 equal pieces. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Knead lightly and, using a rolling pin, shape each piece into a flat oval 4 x 3", or flat round about 3½". </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Transfer to the prepared baking sheets, spaced well apart, and cover with oiled cling/clear film. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Rise in a warm place, for about 30 minutes. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;">
<span style="letter-spacing: 0px;"></span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Preheat the oven on to 400 °F. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Press each roll in the center with three fingers to equalise the air bubbles and prevent blistering. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Brush with milk and dust with flour. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Bake for 15 – 20 minutes or until lightly browned. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Dust with more flour and cool slightly on a wire rack. </span></div>
<div style="color: #333333; font: 11.0px Lucida Grande; line-height: 15.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0px;">Serve warm with butter and jam. </span></div>
<div>
<span style="letter-spacing: 0px;"><br /></span></div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-46648303198142912142011-12-11T16:54:00.001-05:002011-12-11T20:56:07.351-05:00More on Pfeffernusse for Jack<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjBAlmg_rr2ro5jSm8nADy3oWmEGpeae8RVIrv11wy_kE0bXoxT3tvUu-OVWRHyJ3tM3FVcIZ3v37RFnhaRD7eziQ_Ck8MWqUHnst12Ckk2RrbEIPj3rJehENUiBkhzH1DqkeZDa4dWY/s1600/S%253ASgt+Jack+Walker007_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjBAlmg_rr2ro5jSm8nADy3oWmEGpeae8RVIrv11wy_kE0bXoxT3tvUu-OVWRHyJ3tM3FVcIZ3v37RFnhaRD7eziQ_Ck8MWqUHnst12Ckk2RrbEIPj3rJehENUiBkhzH1DqkeZDa4dWY/s400/S%253ASgt+Jack+Walker007_2.jpg" width="302" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Meet my neighbor friend, Sgt. Jack Walker. He harks back to the days of home in Louisville, KY where childhood came to an end at 17 when he enlisted.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdBH2587PYVHi7eNf8pZ7LZadt_eGF7xOFu3lSV755cdFjFKzRNUrgczXuPPXug4Ru3pJehudJgGSZMkUVZcCgVU23U9fx_uez0ni9yEuQOClUppKJEHf0tSL0ZBKalBMio9Xy4t0eCc/s1600/photo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdBH2587PYVHi7eNf8pZ7LZadt_eGF7xOFu3lSV755cdFjFKzRNUrgczXuPPXug4Ru3pJehudJgGSZMkUVZcCgVU23U9fx_uez0ni9yEuQOClUppKJEHf0tSL0ZBKalBMio9Xy4t0eCc/s400/photo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks to Joann Hayden for sharing her recipe from her mom's collection. More pfeffernusse recipes to share soon!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvj7X_JuVcTb3drs8OpkDMM8d6YXwF4QUed8k7jiXjwPYKLEzxa2H8vOQsbeL2_WFSDh8zRohRkEUOtSHYj5NI2BM3OleIblFhMicVRLnSPU3ZSJ1rstgv7aMHLbqnoGwASjMaQ8vCxPU/s1600/IMGP2585.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvj7X_JuVcTb3drs8OpkDMM8d6YXwF4QUed8k7jiXjwPYKLEzxa2H8vOQsbeL2_WFSDh8zRohRkEUOtSHYj5NI2BM3OleIblFhMicVRLnSPU3ZSJ1rstgv7aMHLbqnoGwASjMaQ8vCxPU/s200/IMGP2585.JPG" width="200" /></a><span class="Apple-style-span" style="font-size: large;">Jack remembers tastes and flavors of his youth and I hunt them down. That is how the Pfeffernusse Project came to be this month. I have collected recipes from the good folks at The Fresh Loaf, a favorite online haunt for bread bakers and friends. </span><br />
<span class="Apple-style-span" style="font-size: large;">More pfeffernusse is in the making, and Jack will be the one to say which is closest to his 'memories'. There are other holiday favorites ahead as well. Come on back and check out the Pfeffernusse Project.</span>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-49360112230022844662011-11-29T00:01:00.000-05:002011-11-29T18:37:22.889-05:00N.M. Cookies<div style="font-family: 'times new roman', 'new york', times, serif;">
<span style="font-family: Arial; font-size: large;">Many years ago the Neiman Marcus Chocolate Chip Cookie was the bench marker for all CCC to be measured against. With the onset of the Internet, secrets of all sorts became public information. Here is the 'desireable' Chocolate Chip Cookie. My first experience was in the 80's in NYC at NM! the cookie was the size of a desert plate and yummy. Here I give credit to NM for a great recipe, a great cookie and great memory! Dare I say I play with this recipe? Oh, but I do. My latest tweak was to change the oatmeal to Bob's Red Mill 5 Grain cereal. Oh, so crunchy and dunkable into that mug of milk. Yes, I said mug because the cookie fits into the mug for the dunk! They don't quite fit the glass. Besides, dunking in a mug adds to the ambiance of the experience, IMHO~</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgbsq_PmACEClO7E5B0zMV2Mb0yoz_hZbDN6iOxs38bpb5oidJPkCz2RoYpf7ha6Oxs8LwD-Ym7Q3BlG_FI-W_4gBaLHi0ZcGpDblX5CjB4LKex8rYJ97rt6eDtPGqiJhXd9XdX_-t_s/s1600/IMGP2541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgbsq_PmACEClO7E5B0zMV2Mb0yoz_hZbDN6iOxs38bpb5oidJPkCz2RoYpf7ha6Oxs8LwD-Ym7Q3BlG_FI-W_4gBaLHi0ZcGpDblX5CjB4LKex8rYJ97rt6eDtPGqiJhXd9XdX_-t_s/s200/IMGP2541.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Here's the Toll House Version</span></td></tr>
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<span style="font-family: Arial; font-size: large;">N.M. Cookie</span><br />
<span style="font-family: Arial; font-size: large;">(Thanks to my niece, Christie for sharing this recipe oh so long ago!)</span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">1 cup butter, softened </span><span class="Apple-style-span" style="font-family: Arial;">2 cups flour</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">1 tsp. soda 1</span><span class="Apple-style-span" style="font-family: Arial;"> cup sugar</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">2 1/2 cups blended oatmeal </span><span class="Apple-style-span" style="font-family: Arial;">12 oz. choc. chips</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">1 <span class="yshortcuts" id="lw_1292008519_0">cup brown sugar </span></span><span class="Apple-style-span" style="font-family: Arial;">1/2 tsp. salt</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">1 4oz <span class="yshortcuts" id="lw_1292008519_1">Hershey bar</span>, grated </span><span class="Apple-style-span" style="font-family: Arial;">2 eggs</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span style="font-family: Arial;">1 tsp. <span class="yshortcuts" id="lw_1292008519_2">baking powder </span></span><span class="Apple-style-span" style="font-family: Arial;">1 tsp. vanilla</span></span></div>
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<span style="font-family: Arial; font-size: large;">1 1/2 cups nuts</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznFstnm3-04bf91H0fdxRQx4VZAZCRF3EYxxZykWv_L9pgj2hG1dq5AzCCYkSFp5RDZ5AYR9u_Me_7kGent8Z7TbuPwAlfjVJaQWLzMV3dyloNPfhDwLXmbNQPp26S8zwIEAbU4F16h4/s1600/IMGP2595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznFstnm3-04bf91H0fdxRQx4VZAZCRF3EYxxZykWv_L9pgj2hG1dq5AzCCYkSFp5RDZ5AYR9u_Me_7kGent8Z7TbuPwAlfjVJaQWLzMV3dyloNPfhDwLXmbNQPp26S8zwIEAbU4F16h4/s320/IMGP2595.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">N.M. Version with Bob's Red Mill 5 Grain</span><br />
<span class="Apple-style-span" style="font-size: x-small;">instead of oatmeal! Crunchier!</span></td></tr>
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<span style="font-family: Arial;">Bake at 375 for 10-12 mins.</span></div>
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</div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com1tag:blogger.com,1999:blog-6862891268366729796.post-76871540383602944012011-11-25T21:43:00.001-05:002011-11-27T08:34:11.573-05:00Peffernusse for Jack<span class="Apple-style-span" style="color: purple;">Pfeffernusse for Jack, with help from TFL Baking Friends</span><br />
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small;">I have a great neighbor, Jack, who like most of us gets naostalgic with the onset of the holiday season. Moms, Grandmas, kitchen delights, aromas, tastes, flavors and textures long since missed haunt us from childhood. Longing for hands-on and tastebud triggers, we search for recipes of delight. Jack called night aksing if I was familiar with an old fashion German cookie, the Pfeffernusse. So happens, I am and even have an authentic recipe from a work colleague from 1986 in Wichita, Kansas! Jack was excited that I might just be able to recreate this childhood memory and taste of the 'pepper nut' cookie.</span></span></div>
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<span style="letter-spacing: 0px;">My recipe cookie is a quite small hard bit I have learned are called "buttons". His cookie is round and coasted with powdered sugar. I did a search and found several versions. Wanting the recipe to be as authentic as possible, I turned to fellow bakers on The Fresh Loaf site. I got assistance right away from www.flournwater.com, Mini Oven, RonRoy! Thanks! Ron sent me to an image link that lead me to a great resource, http://comfortablydomestic.com where Kristen had shared her heart warming story of baking pfeffernusse. Flournwater sent me a 1939 recipe from the Pennsylvania Dutch traditions. Black Friday? Not for me! I have baker's delight going on in the kitchen and more recipes to try.</span></div>
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<span style="letter-spacing: 0px;">Pfeffernusse German Cookies Recipe</span></div>
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<span style="letter-spacing: 0px;">shared online by </span><span style="font: normal normal normal 14px/normal Arial;">K. Hupp</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexXDMcGhwoUmNATfrwa9tKCNMyGVr3ZzN1hOUT_X86oGQ5C2W9A-gNaZLlpR8e_SHu-9X6Jppac3F7r7LglQocMW3nexDOyFBMW8THHhDqQ4c7zkgsnTTnABwPnNWxkJjqJM2gAXJ3c4/s1600/IMGP2587.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexXDMcGhwoUmNATfrwa9tKCNMyGVr3ZzN1hOUT_X86oGQ5C2W9A-gNaZLlpR8e_SHu-9X6Jppac3F7r7LglQocMW3nexDOyFBMW8THHhDqQ4c7zkgsnTTnABwPnNWxkJjqJM2gAXJ3c4/s200/IMGP2587.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For Jack<br />
recipe #1 is K. Hupp's</td></tr>
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<span style="letter-spacing: 0px;">This is a traditional recipe for Pfeffernusse cookies which are often made in Germany during the Christmas holiday season. They are spicy, crisp, peppery cookies which are wonderful for dunking in milk or coffee. Their taste even improves with age when kept in a sealed air-tight container at room temperature. Baked cookies can also be stored in the freezer for up to 3 months.</span></div>
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<span style="letter-spacing: 0px;">Ingredients:</span></div>
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<span style="letter-spacing: 0px;">1/2 cup butter or margarine <span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup dark molasses</span></div>
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<span style="letter-spacing: 0px;">1/4 cup honey<span class="Apple-tab-span" style="white-space: pre;"> </span>2 large eggs</span></div>
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<span style="letter-spacing: 0px;">4 cups all-purpose flour <span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup granulated white sugar</span></div>
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<span style="letter-spacing: 0px;">1/2 cup brown sugar<span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons baking powder</span></div>
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<span style="letter-spacing: 0px;">1/2 teaspoon baking soda <span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 teaspoon ground cinnamon</span></div>
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<span style="letter-spacing: 0px;">1 teaspoon ground cardamom<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon ground black pepper</span></div>
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<span style="letter-spacing: 0px;">1 teaspoon ground ginger <span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon allspice</span></div>
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<span style="letter-spacing: 0px;">1/2 teaspoon ground cloves <span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon nutmeg</span></div>
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<span style="letter-spacing: 0px;">1/2 teaspoon ground anise seeds<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon salt</span></div>
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<span style="letter-spacing: 0px;">1 to 1 1/2 cups powdered sugar for dusting</span></div>
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<span style="letter-spacing: 0px;">Directions:</span></div>
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<span style="letter-spacing: 0px;">Grease cookie sheets and set aside.</span></div>
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<span style="letter-spacing: 0px;">Melt butter or margarine over medium-low heat in a saucepan. Stir in the molasses and honey and continue to heat and stir until mixture is creamy and well blended. Remove the saucepan from heat. Allow to cool to room temperature. Stir eggs into the cooled mixture.</span></div>
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<span style="letter-spacing: 0px;">In a large mixing bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cardamom, pepper, ginger, allspice, cloves, nutmeg, anise seeds and salt until well blended. Stir in the molasses mixture and mix well until thoroughly combined. Refrigerate dough for 1 to 2 hours.</span></div>
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<span style="letter-spacing: 0px;">Pre-heat oven to 325 degrees F (165 degrees C). Roll dough into small balls about 3/4 inch in diameter. Place dough balls 1 inch apart on prepared cookie sheets. </span></div>
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<span style="letter-spacing: 0px;">Bake in preheated oven 12 to 15 minutes or until golden brown. Use a spatula to move cookies to a cooling rack.</span></div>
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<span style="letter-spacing: 0px;">Place powdered sugar in a plastic bag. Adding a small amount of cookies at a time, shake gently to coat completely with powdered sugar. Recipe yields about 5 1/2 dozen cookies.</span></div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com2tag:blogger.com,1999:blog-6862891268366729796.post-87937570879023385732011-11-03T23:53:00.002-04:002011-11-27T08:15:30.316-05:00"CHOPPED" The Home VersionThe Combsman came in from the bike ride/grocery stop and called me to the kitchen. When I made my appearance he proudly placed a pack of diced ham on the counter saying, "Your secret ingredients are:<br />
diced ham, medium shrimp and . . . wait for it . . . wait for it . . .<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW06OtA5fKiEeoDqYgtcmZbNv8rvv6vWFhVMwANBbsvu7As5av0LIMA353WLmPQX9BBOdpVc105ib-_ht7Nt374uNdQfEhHoljkPYq3GakTwsDAl5jh2Hv6vXdEAFbVWF8pX3p96XxmPI/s1600/IMGP2577.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW06OtA5fKiEeoDqYgtcmZbNv8rvv6vWFhVMwANBbsvu7As5av0LIMA353WLmPQX9BBOdpVc105ib-_ht7Nt374uNdQfEhHoljkPYq3GakTwsDAl5jh2Hv6vXdEAFbVWF8pX3p96XxmPI/s400/IMGP2577.JPG" width="400" /></a><br />
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freeze dried hash browns. The clock starts now.<br />
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Just like the chef contestants on the show, I glared at the ingredients he presented as though each would speak at any moment. Nothing was coming so I let the free writing spirit in me take over. Quiche, omelet, and then it came: A simpler version of the Carolina Shrimp and Grits. The hash brown potatoes in place of the grits. Make a cheesy rue sauce (no fancy culinary words here, I'm a good ol' Southern cook by the seat of my britches kind of 'chef'). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtNBkKqx5Vv8iejArI10jBs19JLKU6cjyRJf03Rc22gbL-_J0tqxY6w7vziLERoVoi_x_-HCcMxYZF60KDJ4VrXO7aYHByDayKNzbQ0y3zzfShoQXLUIYt-8-xQY-6S6VSAPV0ip_ZB8/s1600/IMGP2581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtNBkKqx5Vv8iejArI10jBs19JLKU6cjyRJf03Rc22gbL-_J0tqxY6w7vziLERoVoi_x_-HCcMxYZF60KDJ4VrXO7aYHByDayKNzbQ0y3zzfShoQXLUIYt-8-xQY-6S6VSAPV0ip_ZB8/s200/IMGP2581.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love surprises!</td></tr>
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From the fridge I selected a red pepper and a nice sweet onion. These I diced and added to a hot pan with a bit of olive oil. Saute was happening. the oil for the hash browns was getting ready while they soaked. Freeze dried, remember? Never before seen much less appeared in this kitchen. Strain the potatoes, add to the skillet. Love that sing of flash fry, turned down the flame and paid attention to the onion/pepper combo. It was ready to come out of the pan. This is when I added the shrimp for a fast fry. Aromas were building and things seemed to be working for me. The timer showed I was 14 minutes in to the given 30. I felt pretty good and in control. I removed shrimp with a pink blush from the pan and let these rest in a bowl while I heated a tad of oil, stirred in a bit of flour to make the rue. I added milk and made the whisk magic work for me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn8k5_W6t2o8Yv2Je5K5lFYo-pcrkJWe93BRaaU8CXF49A2TG6GxByeSPdwg8tnn6wHCd2aG9tzAaoLMecbf-PgxZHZLQgDgZkMVXMG66j47ZGAdpJ9AnhBXc4zHwoGsokf08nxshzQE/s1600/IMGP2582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn8k5_W6t2o8Yv2Je5K5lFYo-pcrkJWe93BRaaU8CXF49A2TG6GxByeSPdwg8tnn6wHCd2aG9tzAaoLMecbf-PgxZHZLQgDgZkMVXMG66j47ZGAdpJ9AnhBXc4zHwoGsokf08nxshzQE/s200/IMGP2582.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And I didn't get CHOPPED!<br /> But, I didn't get a 10K prize either!<br />Reward: A Tasty Dinner with Combsman</td></tr>
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<br />Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-16331313244838290842011-11-03T13:42:00.001-04:002011-11-03T13:42:39.010-04:00MANGO BLUEBERRY PIEBrought to you by the Combsman. Yes, I do share the kitchen with the Combsman where he weilds a wild hand time and again with a yummy creativeness. He loves a pie and I am not always n the mood to whip one up. He has experimented with a variety of combinations for quick and easy pies. Here is the winner from this summer, a luscious mango blueberry pie. Mind you the mangoes are from the neighborhood ( I have wonderful neighbors who share) and the blueberries actually are Florida grown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CTwbwPdfraMssVXhy_-Pcp80qvsDCMjIAHNqDBpfAw_chkKB1aEkb7Zo1i8yS-JS2REb7vB5oMrDqLt7gJjfV-D-FU4ZHedRSiRIEeEk1tvcjIvIzFdlZUL8gyHwKkMRoMkDHuIYwSA/s1600/IMGP2576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CTwbwPdfraMssVXhy_-Pcp80qvsDCMjIAHNqDBpfAw_chkKB1aEkb7Zo1i8yS-JS2REb7vB5oMrDqLt7gJjfV-D-FU4ZHedRSiRIEeEk1tvcjIvIzFdlZUL8gyHwKkMRoMkDHuIYwSA/s320/IMGP2576.JPG" width="320" /></a></div>
Here's the scoop: <br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Mango Blueberry Torte</span><br />
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<span style="letter-spacing: 0.0px;">by Combsman</span></div>
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<span style="letter-spacing: 0.0px;">2 C mango</span></div>
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<span style="letter-spacing: 0.0px;">2 C blueberry</span></div>
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<span style="letter-spacing: 0.0px;">1/4 c br sugar</span></div>
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<span style="letter-spacing: 0.0px;">1/4 c splenda (or regular sugar)</span></div>
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<span style="letter-spacing: 0.0px;">1/2 tapioca</span></div>
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<span style="letter-spacing: 0.0px;">dash of vanilla</span></div>
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<span style="letter-spacing: 0.0px;">Mix all ingredients in a bowl and allow it to sit 20 minutes. Place in a prepared pie shell.</span></div>
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<span style="letter-spacing: 0.0px;">Bake in oven at 400 for about 40 minutes. Allow to cool before serving with your favorite topping.</span></div>
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<span style="letter-spacing: 0.0px;">Lactose Intolerant? The Combsman has a chocolate pie for you. Oh yes he does. Coming soon.</span></div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com1tag:blogger.com,1999:blog-6862891268366729796.post-17713009377682918142011-11-01T08:40:00.004-04:002011-11-01T08:40:57.932-04:00<img src="http://files.content.lettersandlight.org/nano-2011/files/2011/10/Participant2_180_180_white.png" style="-webkit-user-select: none;" />Novemeber is here and it is crunch time for writers the globe over. Write on, Writers, maythewordsflow!Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-82836448642081652312011-09-24T14:46:00.000-04:002011-09-24T14:46:44.234-04:00A Little Smoke, A little heat and a Whole lotta Time<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfuyN_8m_UA-4jft_mUP7OUpCgEf-noF6KzjPPqkHP4QIJbcBOwGOVFVeU5qXjUQx-w-k7bVwXaKVS3keuxVUQwEvvee5uUKgWzb_xfJMv9B2ncPWPwpknLSvWmK-SZTccYwqN7VCMus/s1600/IMGP2473.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfuyN_8m_UA-4jft_mUP7OUpCgEf-noF6KzjPPqkHP4QIJbcBOwGOVFVeU5qXjUQx-w-k7bVwXaKVS3keuxVUQwEvvee5uUKgWzb_xfJMv9B2ncPWPwpknLSvWmK-SZTccYwqN7VCMus/s200/IMGP2473.JPG" width="200" /></a>Hey, hey, hey! Here it is, vegans beware! Content may be offensive! The Combsman did his 3 AM thing wrestling the pig to the smoker donning the dry rub secret. A little heat and smoke a whole lotta time and the results are in. Napkins at the ready -----; view the photos. Here we have three pork butts, bone in fresh from the smoker. There is a nice color, nice bark, juices and ooooohhhhhh, the aroma is killer. Pulled pork on fresh buns. Too busy to get more photos. Next time, I promise.<br />
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<br />Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com2tag:blogger.com,1999:blog-6862891268366729796.post-153708020938219762011-09-12T11:10:00.000-04:002011-09-12T11:10:06.035-04:00Smoker Repair Component in Place<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf9OczLFrv5ZAhuZrXE4byZBgksyUU9fW_yTqkmoRBAgoqtVjClQi2fj4Xdafjj1inqJvcSxmR6JFpOyN08eaa_INyJTQeXH8lwovY-Lpd54Xicx1buxCDFSAe6uYGgxuvU4uZlcXrgQ/s1600/IMGP2469.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf9OczLFrv5ZAhuZrXE4byZBgksyUU9fW_yTqkmoRBAgoqtVjClQi2fj4Xdafjj1inqJvcSxmR6JFpOyN08eaa_INyJTQeXH8lwovY-Lpd54Xicx1buxCDFSAe6uYGgxuvU4uZlcXrgQ/s200/IMGP2469.JPG" width="200" /></a></div>
Here is the new component for the smoker repair in place. [Note: The entire smoker is upside down in photos]This is the pan which holds the water and a compartment for the wood. A new $14 drill bit was consumed in the installation adding to the repair cost. Combsman and I are okay with that as the replacement of the entire smoker who far exceed the repair costs. Now the plan is to break in the new pan this week. Time to smoke some pork butt. Not the ham section<br />
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or the shoulder, but the butt-with-bone-in! Takes longer but the flavor is enhanced. The Combsman has been perfecting his smoking skills now for about six years. BBQ in Florida, that is real BBQ, is not easy to come by. Yes there is PA BBQ but let's face it, that is NOT BBQ. They steam cook with liquid smoke way off the premises, warm it up, serve it up. There are a couple of BBQ trailer/wagons around but we don't care for the commute when there is no guarantee of good ol' home smoked goodness. We did try a few places around and then I gave the Combsman a smoker for an anniversary surprise. <br />
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There will be photos of the test run of the new pan later this week and the end product. Too bad the blog-o-sphere has not incorporated the smell-o-blog AP because this process makes the neighborhood drool! Maybe Apple should get on that, ASAP!Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com3tag:blogger.com,1999:blog-6862891268366729796.post-12182520520840207362011-09-08T13:49:00.000-04:002011-09-08T13:49:28.438-04:00Not All Has to do with YeastBread is great and can often win the table all on its own. But the saying is "man does not live by bread alone". And well we came to understand this concept the summer the smoker died!<br />
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It has been an arduous search by the Combsman to find the replacement piece he needs for repair. As the summer has been HOT, HOT, HOT and there has been no baking of bread other projects have been under development. Writing fiction and more fiction. Characters battle in my dreams for who gets time on a page. I awake energized for the words of the day and soon there is a tangle of focus and I feel they ganged up on me and I lose.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_dxV7-O9GFX_1Vvz_FXcmdT-FyZS322msmrUom3xAhkpLrDVwCKZsa-Znb9gdt8LDp-46cdC1AaRrwIIYPrtRW7572LccDdDALzyTibWCzqKtUJ5lTh4r58V6G-1aGnpGB5Lok7VO-4/s1600/IMGP2433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_dxV7-O9GFX_1Vvz_FXcmdT-FyZS322msmrUom3xAhkpLrDVwCKZsa-Znb9gdt8LDp-46cdC1AaRrwIIYPrtRW7572LccDdDALzyTibWCzqKtUJ5lTh4r58V6G-1aGnpGB5Lok7VO-4/s200/IMGP2433.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TnG3RYD5NYGD9YAk1VtH65DwyXxgZzISndi_iKzJC27lqgS-cZFJ6SAqayIH7dtv_CXQzlkOSyOlb9RsVMA9sSWMuK8JVukueTF9H60xPshPzQ5UHWA_mlRe5Yy50LjtGfUxOSYkEYk/s1600/IMGP2432.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TnG3RYD5NYGD9YAk1VtH65DwyXxgZzISndi_iKzJC27lqgS-cZFJ6SAqayIH7dtv_CXQzlkOSyOlb9RsVMA9sSWMuK8JVukueTF9H60xPshPzQ5UHWA_mlRe5Yy50LjtGfUxOSYkEYk/s200/IMGP2432.JPG" width="200" /></a>So here are a couple of photos of the dead smoker, upside down in preparation for the required amputation of rusted bits hanging on and application of the new housing which holds the water pan and the wood. With this repair, it is time to consider releasing the yeast to rise and let the bake and smoke resume! Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com2tag:blogger.com,1999:blog-6862891268366729796.post-78147644981219919422011-07-17T16:36:00.001-04:002011-07-17T16:41:13.864-04:00Florida Cottage Food Law Passed!<a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLioeIbP2BM1yoMaNENglVCWBwwhC2wGcMZ2Y_0RIBssZtN64q8PtUmREyC0ZhY2kQcaRp5vO5O2xqX9soiWENwGF4-JDbccY62xVqOKetg7yUiJBlAwyZtGWOJI9S-PKeAtX0hcsHfxg/s1600/IMGP1821.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLioeIbP2BM1yoMaNENglVCWBwwhC2wGcMZ2Y_0RIBssZtN64q8PtUmREyC0ZhY2kQcaRp5vO5O2xqX9soiWENwGF4-JDbccY62xVqOKetg7yUiJBlAwyZtGWOJI9S-PKeAtX0hcsHfxg/s640/IMGP1821.JPG" width="640" /></a><br />
This is great news for bakers across Florida! Check the labelling requirements and hop to it, bakers and canners! Thanks to Barbara of Cakes We Bake (visit her site: <a href="http://www.cakeswebake.com/">http://www.cakeswebake.com</a>/) for her involvement and inspiration to make good things happen. Now if it would only cool off enough to fire up the ovens! Happy Baking, all.<br />
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<ul></ul>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-64851167972627693892011-01-30T18:03:00.001-05:002011-01-30T18:05:31.382-05:00BBA Challenge week #4 BriocheBrioche has always seemed out of reach for me and this challenge got me across the 'bridge'. It was the pan(s) not the recipe or procedure. Here I am happy to share te results of today's efforts in the kitchen.<br />
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The sponge reacted in great bubble form. I blended the dry ingredients and whisked the eggs separately as directed. These were added to the sponge followed by the addition of the butter. I chose to make the Poorman's version for the less butter content. Oh, I would love the Richer version but we are trying on the calorie thing in our house.(somewhat)<br />
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With the butter worked in, the dough was extremely sticky. I added a bit of flour and let the Kitchenaid to the knead. I added less than a quarter cup of flour for the knead. The dough became satiny but still tacky. I tumped the dough onto the board for a hand knead to check the feel of the dough. With flour on the board and hands, it folded well and was rather beautiful. Next, the dough was given 90 minutes to rise in a lightly oiled bowl. It rose nicely; excellent texture development. I did not get photos before the bake. Here you can see the crumb<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a5SrYFKcc9Gsw1dGVagPzerA6PKHNnBRtzheFgBNOqFRXCL2QmIgPiEWO8m9EWzauQh_kzh5iPfuZr5ljoYepa_8JINnOCBOTppKpyRA-T4mcFKn2SrJs1UBlAlFZ430qJyhZYzVFPg/s1600/IMGP2266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a5SrYFKcc9Gsw1dGVagPzerA6PKHNnBRtzheFgBNOqFRXCL2QmIgPiEWO8m9EWzauQh_kzh5iPfuZr5ljoYepa_8JINnOCBOTppKpyRA-T4mcFKn2SrJs1UBlAlFZ430qJyhZYzVFPg/s320/IMGP2266.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKl2OsUk6mVGOxMZXdrSbqf2HxKgJ6DEX3neyjimUKMbE7HcFTHHQmBpaW_HS_upf9O3_N2sf0bjRSJu35rKFqHwdInl_6HjN3wBKNN_ZwYFsufP4CGe-isBOJE-GBCXWgomEEgvlHug/s1600/IMGP2270.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKl2OsUk6mVGOxMZXdrSbqf2HxKgJ6DEX3neyjimUKMbE7HcFTHHQmBpaW_HS_upf9O3_N2sf0bjRSJu35rKFqHwdInl_6HjN3wBKNN_ZwYFsufP4CGe-isBOJE-GBCXWgomEEgvlHug/s320/IMGP2270.JPG" width="240" /></a>tender, buttery, even without brioche pans.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com5tag:blogger.com,1999:blog-6862891268366729796.post-23556315386632552522011-01-23T12:42:00.001-05:002011-01-23T12:55:31.664-05:00BBA Challenge week #3 Bagels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09R1r6UsKlFasuO3gF7ToGkdA-2E2n5OWnKWaRpUtrjfh5pMax9FN5NhJ5_oy8cE_0zPFHQnOdh5ht4YfIPqrFc7Jn5BOR-HAngZbLHNGx7h51SkmgJI4FDGnmq_WXnvtJloe-sRe6Nc/s1600/IMGP2260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09R1r6UsKlFasuO3gF7ToGkdA-2E2n5OWnKWaRpUtrjfh5pMax9FN5NhJ5_oy8cE_0zPFHQnOdh5ht4YfIPqrFc7Jn5BOR-HAngZbLHNGx7h51SkmgJI4FDGnmq_WXnvtJloe-sRe6Nc/s400/IMGP2260.JPG" width="300" /></a></div>Bagels, bagels, bagels, the ever elusive perfect bagel. In the 80's the Combsman returned from a business trip toting in a huge bag of NYC Bagels... my first NYC bagel and oh boy, was it ever good. Dense tooth, great flavor with or without the traditional smear of cream cheese. Far too soon they were gone and we were hooked. I did in the 80's make my first bagels with a recipe from a NYC cookbook I borrowed from the library. Hey, this is before I had a computer or the internet evolved to the everything you need source it is today. The procedure was to make the dough, rest, shape, rest, boil broil and bake. They turned out fairly well for a novice and only one experience of eating a real bagel. We were happy. It was involved and cumbersome for the bread baker of only an Italian loaf and the occasional pan of sticky buns. Now fast forward to the present and we arrive at my second and third attempt at bagels. BBA's procedure with the cold fermentation produced a flat, less thick bagel more akin to the bialy. I found all the rise times to take longer. I am in South Florida where we think it is cool, but not winter cold. They were tasty with a good tooth. From the photo, you can see my skill of shaping the bagel needs much work. How much does the cold fermentation add flavor to the bagel? Checking bagel recipes and directions in Jeff Hamelman's <i>Bread, </i>he doesn't use the cold fermentation. Curious bakers need to know. I also must confess I had no malt... so I poured a Sam Adams Lager into the boiling water. it did produce a bit of the sheen and crust texture desired. I will be making bagels again because there are no real NYC bagels in my area and we gotta have a bagel fix from time to time. I catch a King Fish occasionally, which makes a great fish dip spread tat screams for a homemade bagel. Maybe, I should get on this brioche recipe for next week and make time for some fishing while the bagels cold ferment next weekend. Oh, wait, I have this other thing called a job.... teaching.... I have papers to grade and science labs to prepare as well..... juggling all the fun events to fit them into a week is an art!! Since that is a juggling act everyone attempts, we must all be artful by daily living, indeed.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com4tag:blogger.com,1999:blog-6862891268366729796.post-30828090723722231212011-01-09T15:26:00.009-05:002011-01-09T15:30:15.343-05:00Anadama: Peter Rheinhart's Bread Baker's Apprentice ChallengeThanks to Chris at <a href="http://akuindeed.com/">http://akuindeed.com/</a> for hosting the BBA Challenge of 2011. I missed the one hosted earlier by a different bread blogger and saw on The Fresh Loaf Chris was starting with the new year. Perfect timing and here I am!<br />
<br />
I mixed the cornmeal and water as the soaker and let it sit overnight. Morning arrived bringing with it the time to make the sponge. This went together easily and showed signs of promising performance immediately with the appearance of bubbles. I allowed it to rest for the required hour; then returned to complete the dough build. This formed a very moist, sticky dough. With the dough turned out for the knead, I added a little flour at a time. When the dough was tacky rather than sticky, I returned the dough to the greased bowl for a rest of 90 minutes. I have learned a moist, tacky dough can be a good thing and adding more flour to prevent sticking can make a tough loaf. <br />
<br />
The bowl filled and the dough was beautiful. I turned it out for shaping. Still a tacky dough, I dusted my hands rather than the dough. That turned out to be a good decision. I made two 1.5lb loaves and placed them into the bread pans for the final proof. Cooler temps today (even in Florida) caused me to increase this rise time to just more than an hour.<br />
<br />
In a preheated 350 degree oven, I slid the pans in and set the timer. At the end of 45 minutes, the loaves looked great, but I have grown to appreciate more color for the crust. I added 12 minutes. <br />
<br />
Removing the loaves from the pan started out as a worry. Patience served me well today. I let the loaves rest for about 5 minutes, ran a spatula along the interior of the bread pan for the release. There they were on the rack in a cloud of steam, aroma and rich honey color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WIERNnlbWyo1zD2ImmxY37awLdggDvmIHiKw54gtTynyX5_AuNeKibqPFy2ifch-EVqRMnJqzqwOKn0Exj0Ob-oAz2eytnvBVZuFCXTud8aQhWsbrQnPifCxcJQiuWTbQAMUbHlO0UU/s1600/IMGP2265.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WIERNnlbWyo1zD2ImmxY37awLdggDvmIHiKw54gtTynyX5_AuNeKibqPFy2ifch-EVqRMnJqzqwOKn0Exj0Ob-oAz2eytnvBVZuFCXTud8aQhWsbrQnPifCxcJQiuWTbQAMUbHlO0UU/s320/IMGP2265.JPG" width="320" /></a> As the aroma filled the house, the Combsman appeared, hovering. But he waited, allowing the bread to finish and cool. Soon he was rewarded. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA5a3-Vj6baa7ByTTcwGgg2eWKthu_82AEjffHx58IzG7dGEXBCkLpbVpmKW-8ox1mbM47XSJj1cOC1QswJt86L1btewl0RwCcaDtUziP2VeKA-3it8VH4Yi1rKxv3V8lWxdPg_ZUuoI/s1600/IMGP2264.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA5a3-Vj6baa7ByTTcwGgg2eWKthu_82AEjffHx58IzG7dGEXBCkLpbVpmKW-8ox1mbM47XSJj1cOC1QswJt86L1btewl0RwCcaDtUziP2VeKA-3it8VH4Yi1rKxv3V8lWxdPg_ZUuoI/s200/IMGP2264.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Color is good but I would prefer <br />
a bit more dome rise above the edge of the bread pans.</td></tr>
</tbody></table><br />
<br />
Slicing and tasting brought satisfaction of the flavors and textures of a well baked Anadama<br />
Bread. <br />
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<br />
This recipe is in every bread book I have on the shelf and a few other cookbooks as well. I had never made this and without Chris' BBA Challenge we wouldn't be sharing and enjoying this treat this weekend.<br />
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Come on back soon. There will be more reviews of recipes and more BBA Challenge results. Comments are welcome.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com5tag:blogger.com,1999:blog-6862891268366729796.post-81498170773015667402010-12-31T14:31:00.002-05:002010-12-31T21:08:23.786-05:00Stellar Blueberry Muffins, so I am told!<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Stellar Blueberry Muffins (so I am told)</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Muffins, smell ‘em bakin’? Oh, the anticipation of the tender crumb, tasty blueberries with the melted butter all a-meltin’ in your mouth makes a holiday breakfast all the more like a holiday!</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">I have been makin’ this recipe from the 1936 Betty Crocker Picture Cookbook for over thirty years. </span><span class="Apple-style-span" style="font-size: small;"> </span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HL8jzP5GSqUDLIL_3gRKYhRjBLrKeEDXm9vkMfJFScwSuExi7ZcYoP7AdRDg1OLPKwG-6uZi-rh5l39I3cniJ2404H9nXCnF4quqxYW5LKHlZdiW-pCxp0t3TtLzDahXLQKVS5HVRaA/s1600/IMGP2201.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HL8jzP5GSqUDLIL_3gRKYhRjBLrKeEDXm9vkMfJFScwSuExi7ZcYoP7AdRDg1OLPKwG-6uZi-rh5l39I3cniJ2404H9nXCnF4quqxYW5LKHlZdiW-pCxp0t3TtLzDahXLQKVS5HVRaA/s320/IMGP2201.JPG" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was my husband's grandmother's <br />
cookbook and includes<br />
handwritten recipes on the inside cover<br />
from her, his mom and now me.</td></tr>
</tbody></table></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Made ‘em once for County Fair blue ribbon winner, Joanie Rudnitzki, who commented, “Mine won first place at the fair and yours are better!” Now that is a compliment from fellow baker if I ever got one. Thanks, Joanie!</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1bIDJnuU1cYcFd7s-KLDzxzcyJn2aN51Gf6MWXBGSjHhgC9vEtp9ldchRBu98-m5HhnERshe1VfpG5o_MOog2iWKhlp8uA-2cudj05O2hmHvQ3o_vGyRU9UA54l1cFSMQfi3fSEntvE/s1600/IMGP2221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1bIDJnuU1cYcFd7s-KLDzxzcyJn2aN51Gf6MWXBGSjHhgC9vEtp9ldchRBu98-m5HhnERshe1VfpG5o_MOog2iWKhlp8uA-2cudj05O2hmHvQ3o_vGyRU9UA54l1cFSMQfi3fSEntvE/s400/IMGP2221.JPG" width="400" /></a></div><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Here is the recipe and some photos of New Year’s Eve Morning’s results from the oven:</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Sift together:</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">2 cups flour</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup sugar</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. baking powder</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp. salt</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Add:</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0nj3MWVi5yaNSvOv-UD_gTvRbcQAOi1PSyaQnpqA1WSZrB3dA-w4lEzL1asjDH5o6Is2bn9Ejmk1S9UnoDGBtG7OvdfeEkMAug86zRFVfigb1TNBHjYvaYM7ch0eGc6MtUmFgFCp75k/s1600/IMGP2217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0nj3MWVi5yaNSvOv-UD_gTvRbcQAOi1PSyaQnpqA1WSZrB3dA-w4lEzL1asjDH5o6Is2bn9Ejmk1S9UnoDGBtG7OvdfeEkMAug86zRFVfigb1TNBHjYvaYM7ch0eGc6MtUmFgFCp75k/s200/IMGP2217.JPG" width="200" /></a><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup butter or shortening ( I cut this into the dry ingredients)</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1 egg slightly beaten</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1 cup milk</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN7ZOuAwx3xwZ9LvipwYq8bI-RfyA1xWRNbx5YFNR9wZPxErjdayjA8SC8EycB8tSTJY-7_Pn-Q8cqk5lg9egQm0909dUxy0jVk2TH-9B1t4ZExjmH-6hXmJ3cXd-BLNJd5JMX7zx0dA/s1600/IMGP2222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN7ZOuAwx3xwZ9LvipwYq8bI-RfyA1xWRNbx5YFNR9wZPxErjdayjA8SC8EycB8tSTJY-7_Pn-Q8cqk5lg9egQm0909dUxy0jVk2TH-9B1t4ZExjmH-6hXmJ3cXd-BLNJd5JMX7zx0dA/s200/IMGP2222.JPG" width="200" /></a><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Fold gently ONLY until ingredients are wet.</span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Fill greased muffin tin cups 2/3 full. Place in preheated oven at 400 </span></span><span style="font: normal normal normal 12px/normal Arial; letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">°F for 20 to 25 minutes. Yields 12 medium sized muffins.</span></span></div><div style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">*I double this recipe to make LARGE muffins in my LARGE 6 count muffin tin seen in photos. Oh yes, these were shared and enjoyed around the neighborhood.</span></span></div><div style="font: 12.0px Symbol; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 12.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><table 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/AVvXsEgq9AdPXIHgmhyphenhyphenY4IAnJ06uQHgRlPyMZPhqNhz-bXmvzugbu4lmAG0giziBrb2DfKLaV6APRxwYrIkwARjegD4fHFB7Y7B4_AqbfSbv4B99uoCT9RxW2SEtiClN_HyIGysPc7QgC_aZrK0/s1600/IMGP2219.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9AdPXIHgmhyphenhyphenY4IAnJ06uQHgRlPyMZPhqNhz-bXmvzugbu4lmAG0giziBrb2DfKLaV6APRxwYrIkwARjegD4fHFB7Y7B4_AqbfSbv4B99uoCT9RxW2SEtiClN_HyIGysPc7QgC_aZrK0/s400/IMGP2219.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like my extra large muffin tin<br />
especially for impressive<br />
Blueberry Muffins!<br />
They are HUGE!</td></tr>
</tbody></table><div style="font: 12.0px Wingdings 3; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px Apple Symbols; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 12.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 6.0px Symbol; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 6.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><sup></sup></span></span><span class="Apple-style-span" style="font-size: small;"><br />
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<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-7419574527304316772010-12-10T11:28:00.002-05:002010-12-11T18:54:21.671-05:00Rosemary Garlic Potato Bread from BBA pg 219<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Rosemary Garlic Potato Bread recipe from BBA doubles nicely. I made 24 petite rolls and two large elongated loaves. The slice had a nice crunch from the knife, the crust line around the slice was a beautiful quarter inch deep. The crumb was tender, not too airy allowing for great sandwich building. </span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><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/AVvXsEjVbI8BAMMrVN0ZT0rTJ-0S-asy8YlUe2eFNJKgrYebBSVLE-nxUFOWOFTyyTqeSiZ36jPtvOIuZff3FWBstVLRyLca5rcLRSQ_MLXgSZTlQdGimDgSuDZT2u-2X7RZi3hX2gF-MzSlegg/s1600/IMGP2175.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbI8BAMMrVN0ZT0rTJ-0S-asy8YlUe2eFNJKgrYebBSVLE-nxUFOWOFTyyTqeSiZ36jPtvOIuZff3FWBstVLRyLca5rcLRSQ_MLXgSZTlQdGimDgSuDZT2u-2X7RZi3hX2gF-MzSlegg/s400/IMGP2175.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0px;">Here is the smoked turkey, tomato, goat, cheese sandwich we enjoyed with a fiery green chile black bean soup. (Yes, those are homemade bread and butter pickles smiling out at ‘cha!) No left overs, folks; all gone!</span></div></div></td></tr>
</tbody></table><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Times; font-size: small;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;">I respect copyright of other bakers therefore have not included Peter Rheinhart’s recipe for this bread. If interested, check out his book from your library or bookstore. See this recipe and technique on page 219. I also recommend </span><a href="http://www.thefreshloaf.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: x-small;">www.thefreshloaf.com</span></span></a><span class="Apple-style-span" style="font-size: x-small;"> for chatter on all kinds of breads, recipes, techniques. Participants chime in from all over the globe and are happy to help with questions, finding lost recipes, correcting various oooooppps in process and heaping praise on successes! Enjoy something savory and tasty today!</span></div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com2tag:blogger.com,1999:blog-6862891268366729796.post-20306353125320466072010-11-10T05:00:00.001-05:002010-11-11T10:22:09.824-05:00Parker House Rolls, My Grandmother's Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstJtxCf-1WKAy6SmvcTV5V7sK8_rmqa1G8KlnwSgtuO19naOuCdh5swi13K9j0hrzyYJZCaQSf11NyB3daqN9l0sFUETmQ-j1thgjdmliAz3GSoEpxKFV1MXg1DHyDhfaCXY0XFGcRTc/s1600/IMGP2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstJtxCf-1WKAy6SmvcTV5V7sK8_rmqa1G8KlnwSgtuO19naOuCdh5swi13K9j0hrzyYJZCaQSf11NyB3daqN9l0sFUETmQ-j1thgjdmliAz3GSoEpxKFV1MXg1DHyDhfaCXY0XFGcRTc/s320/IMGP2122.JPG" width="320" /></a></div>And in her handwriting from 1963. This is the only page saved from a gardening book she kept with her cookbooks. Notice the bookworm hole in the corner. I loved this book and was saddened to learn it was gone. But I do hav and treasure this handwritten recipe~ No one has penmanship like this anymore. Sad! I collect hand written recipes. Some are great becasue the dish is tasty nad others are good becasue the penmanship is fabulous. The are fun to flip through. Pne day, (soon) I will make a framed arrangement. Meantime, I try tomake a good collectiof for my nephews, Riley and Davis. They love to eat and will adventure into the culinary realm one of these days.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEPwqfAP4Uqema4KTKHEh4B0suMkG0CklurmYfhmn0b56tjTDW3TswEYGzTW7U4monQ5-p4Uqm9ENJvp9ENJqNYUhrIHK3KOdYXWOsv3cfdhgj5EX4vAa-KIj57p_gcVDuWgVpO05sFk/s1600/IMGP2121.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEPwqfAP4Uqema4KTKHEh4B0suMkG0CklurmYfhmn0b56tjTDW3TswEYGzTW7U4monQ5-p4Uqm9ENJvp9ENJqNYUhrIHK3KOdYXWOsv3cfdhgj5EX4vAa-KIj57p_gcVDuWgVpO05sFk/s400/IMGP2121.JPG" width="300" /></a></div>Because it is hard to read:<br />
Parker House Rolls, Nettie Delores Stotts<br />
1 cup scalded milk 2 Tbsp. shortening<br />
2 Tbsp. sugar 1 tsp. salt<br />
1 pkg yeast 1/4 c. luke warm water<br />
1 well beaten egg 2 1/2 c flour<br />
Combine milk shortening and salt. Cool to warm. Add yeast in warm water, add egg, gradually stir iin flout to form soft dough. Beat vigorously, cover and let rise in warm place till doubled in bulk, about 2 hours. Turn out on floured surface and make into rolls. Bake in hot oven, 400 degrees about 15 minutes. Makes three dozen.<br />
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Now, like many grandmothers, hse thought many kitchen tasks were intuitive! Here I will add details for "Turn out ... make into rolls..." that I needed. Punch down dough and turn out.<br />
Nettie kept a pastry cloth in a plastic bag and her rolling pin had a cloth cover on it as well. She swore this kept any dough or pastry from sticking. I watched hours upon hours and never saw her fight a dough. No, my mat and pin are not wrapped! Some kids won't learn. And yes, I fight with stuck doughs on many occassions! Back on task here, rol dough 1/2 inch thick and cut with 3 in iscuit cutter. Brush each circle with melted butter and fold in half. Place each half circle in a 13 X 9 buttered pan. Allow to rise about 45 minutes and bake.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com2tag:blogger.com,1999:blog-6862891268366729796.post-13210182736747308792010-11-09T10:00:00.002-05:002010-11-09T10:02:41.176-05:00Fall Flavors<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdPDRwCf7AmfqOkIeO52j9ZMdTs1XwIYBK4PoO9ymcshM2oEPZ6MN3bUGmeiC8U5TKEVszLH3P12olIdsWIQIFajLz_oEwk9l1UVppbDxJmxi55o31wFIbtqQbikU8UC-eHLJpZEwp48/s1600/OT493718S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdPDRwCf7AmfqOkIeO52j9ZMdTs1XwIYBK4PoO9ymcshM2oEPZ6MN3bUGmeiC8U5TKEVszLH3P12olIdsWIQIFajLz_oEwk9l1UVppbDxJmxi55o31wFIbtqQbikU8UC-eHLJpZEwp48/s200/OT493718S.jpg" width="200" /></a></div>Ah, fall finally comes to Florida with temps in the 50's. I won't dig out the old Wisconsin fleece but I have cooked up a pot of beans, small red beans. And with these I made a warm, spicy soup to warm all the way to the toes of the Combsman. Yes, it is sad, he gets cold in Florida. How can that be after twelve years in Wisconsin shoveling snow and ice?<br />
Wash the beans in cold water, put in a pot and cover with two inches of water. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_Jwys7Za7baOk-55gZHf70Oyzq5iPcQPNVNh46YYv3MGJ7pCtPL6aA7O5OeDE6gPMmq0AwIOgtHUIgGorfKi6D17z4VAPkYq0nmIIvcI92WXv7676CVdFHw5RQZ51P-ArEHaBiGOfzg/s1600/IMGP2130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_Jwys7Za7baOk-55gZHf70Oyzq5iPcQPNVNh46YYv3MGJ7pCtPL6aA7O5OeDE6gPMmq0AwIOgtHUIgGorfKi6D17z4VAPkYq0nmIIvcI92WXv7676CVdFHw5RQZ51P-ArEHaBiGOfzg/s200/IMGP2130.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76maDv5gLEi3kZLuOt_t6cErJGbTysiA29f0v6eWIyuNWZpelKy5JT1EJxCG3zjE6MmGnfnHcLzL7kLbZwyobeLcUJ1SXPWzQZrk6Y20BGAXUUghVZCRaYeT2ABtKyTHZ98M-Vxv7gug/s1600/IMGP2132.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76maDv5gLEi3kZLuOt_t6cErJGbTysiA29f0v6eWIyuNWZpelKy5JT1EJxCG3zjE6MmGnfnHcLzL7kLbZwyobeLcUJ1SXPWzQZrk6Y20BGAXUUghVZCRaYeT2ABtKyTHZ98M-Vxv7gug/s200/IMGP2132.JPG" width="200" /></a><br />
Bring to a boil. Boil gently for five minutes. Turn off the heat and rest an hour. At hour's end pour off the bean water and refresh. Return to a lose fire for a long simmer of about two and a half hours. Add water or chicken broth to keep the beans cooking. After an hour and a half, add chopped onions, peppers, chilies, cumin, garlic, lime, chopped tomatoes, and a dash or two of oregano. Simmer the remaining time. Once the beans are tender and the sauce is thickening, I take three cups from the pot into the blender. With a flip of the button and a few seconds of whirl action the puree is ready to return to the soup pot. Add chunks of chicken or pork (previously cooked) sausage if you like. I had previously smoked some spiced pork. That was a great flavor enhancer. I am not big on using prepared store bought foods. However, this Green Enchiladas Sauce is a great pantry item. I add it to my soups and stews. I use it in my cornbread batter. You know, I should do an entire post of its versatile uses. And yes, I put a large can of GES into the bean soup. Up the YUM factor! I served this with warm bread and a sprinkle of grated cheddar cheese on top. You can garnish with sour cream, Greek yogurt, guacamole; use your palette pleaser.<br />
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The remaining soup freezes well. Makes for a great combo with a steaming bowl of rice with fresh tortillas. Or return it to low heat and simmer till thick and use as a burrito filling.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com1tag:blogger.com,1999:blog-6862891268366729796.post-68777064893874115492010-10-08T00:01:00.003-04:002010-10-08T09:14:30.014-04:00Vietnamese Calamari Salad<div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhRWb_-vLWhlFy1-yF88Ge4sBlf4xg4VXsk6uHnZi40SkF9UYz3gsElgdDeB9_dJTYu0EkefBj2pLr2NYlRT-QrY1xvHmsbc4EdQ4PusRNTlveENNuMQH89z6s8Ewq04u10rPAT-d_qjC0/s1600/IMGP2110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWb_-vLWhlFy1-yF88Ge4sBlf4xg4VXsk6uHnZi40SkF9UYz3gsElgdDeB9_dJTYu0EkefBj2pLr2NYlRT-QrY1xvHmsbc4EdQ4PusRNTlveENNuMQH89z6s8Ewq04u10rPAT-d_qjC0/s320/IMGP2110.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This cookbook has some of the very dishes we enjoyed while traveling through Vietnam.</td></tr>
</tbody></table> As you can see here, I have been making this one for awhile now. And yes, I make notations in my cookbooks. when all is said and done, my cookbooks will be the better journal of important events in my life. I love reading previous notations and when I loan a book, I encourage friends to jot along as well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dt8maa4rMdyrdCdViGnuEu-hUvsmK_6FwIQalLxYJ-eljAszv9OdKhmgPQ12430aUhkxP0zhyzQKo3G6uCZZo9oNwcbcqRCc0YSgDZyJQoh45fD6oUXuJR82F_tDHo2pEdCtYEnMJis/s1600/IMGP2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dt8maa4rMdyrdCdViGnuEu-hUvsmK_6FwIQalLxYJ-eljAszv9OdKhmgPQ12430aUhkxP0zhyzQKo3G6uCZZo9oNwcbcqRCc0YSgDZyJQoh45fD6oUXuJR82F_tDHo2pEdCtYEnMJis/s320/IMGP2111.JPG" width="320" /></a></div>I found a 2.5 lb package of squid at my local grocery. I let it thaw and come to room temperature. I used my kitchen shears to snip the small tube bodies into rings. This made 4 cups of squid for the salad. Put on 6-8 cups of water to come to a boil. Your pasta put with strainer section is perfect for this. Prepare a large bow of ice water for dunking cooked squid to stop the cooking process. I made the dressing before blanching the squid rings. <br />
Dressing:<br />
2 tablespoons lime juice<br />
1/4 c rice wine<br />
3 cloves crushed garlic<br />
1 teaspoon sesame oil<br />
1 teaspoon sugar<br />
1 teaspoon cracked black pepper<br />
1/2 cup thinly sliced celery<br />
1/2 cup cilantro leaves, finally chopped<br />
2 tablespoons crushed peanuts<br />
1/4 cup fish sauce<br />
Combine all ingredients well. Let sit. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAf0FulNW2v-aneP-fjN3Lkgz9FKFzs-2Myju7MYjko1cdZY8w6gXGp4ag0NqquRMO525pApBes4vN4zKjLAcHw31EMgMWZxrRsBZeZ91cT1A_k31ZNseAlcIUxaAMbZgZUHNk1849UI/s1600/IMGP2024.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAf0FulNW2v-aneP-fjN3Lkgz9FKFzs-2Myju7MYjko1cdZY8w6gXGp4ag0NqquRMO525pApBes4vN4zKjLAcHw31EMgMWZxrRsBZeZ91cT1A_k31ZNseAlcIUxaAMbZgZUHNk1849UI/s200/IMGP2024.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the dressing</td></tr>
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Back to the squid rings. Place the squid rings in the boiling water for 60-90 seconds. SECONDS is correct. Remove, drain hot water and immediately dump squid rings into the ice water being sure to submerge all pieces.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHsRqn1WYyhip6rxWbpyQTyWMVnJ8L2crC7tJKkPGoHxWq0yHBcCorN7oLEP0NnuPlyEK8V9UGgCG0560eTYIBdMBRYwWreMYzHo8T71NY46UePXidRZoNPQCCZksHCr8OyPvr_37e1A/s1600/IMGP2028.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHsRqn1WYyhip6rxWbpyQTyWMVnJ8L2crC7tJKkPGoHxWq0yHBcCorN7oLEP0NnuPlyEK8V9UGgCG0560eTYIBdMBRYwWreMYzHo8T71NY46UePXidRZoNPQCCZksHCr8OyPvr_37e1A/s640/IMGP2028.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty blanched squid rings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gQPyHHfJRp41LruzBryG11clqUpdvyaLoq7eqly0CRtpg21lQIkugcpDV-PVguj3rygqztgDzzjWm4rQsKYeLIdM9IZDfUWnksa3esQCXwudsI6pPHP0_fYKE6CUv2ZHpctw_igBd8A/s1600/IMGP2032.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gQPyHHfJRp41LruzBryG11clqUpdvyaLoq7eqly0CRtpg21lQIkugcpDV-PVguj3rygqztgDzzjWm4rQsKYeLIdM9IZDfUWnksa3esQCXwudsI6pPHP0_fYKE6CUv2ZHpctw_igBd8A/s200/IMGP2032.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressing going onto the squid rings.</td></tr>
</tbody></table><br />
When thoroughly cooled transfer squid to bowl with dressing and toss thoroughly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8uqcBo-98oZiIhyphenhyphenJqmiw-9PS7kl3TPM8OhJaJsl3qV3SkB1d_1jeZPA40kYigHKeZ7_kdWUElP9xj9NHE3XyvKK6FABUeEFhg1fB2HLR-sf4K6HqXglatIARvOxoG6B9s1GABRdUZBo/s1600/IMGP2035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8uqcBo-98oZiIhyphenhyphenJqmiw-9PS7kl3TPM8OhJaJsl3qV3SkB1d_1jeZPA40kYigHKeZ7_kdWUElP9xj9NHE3XyvKK6FABUeEFhg1fB2HLR-sf4K6HqXglatIARvOxoG6B9s1GABRdUZBo/s200/IMGP2035.JPG" style="cursor: move;" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oNEwVWZ9tu0GAyGVgj5OiYQfe1uasOMIMaMYiKGOXfJoC_-f-BJybs2ZN629SxAiL1XxQQjsKzgX7p_tMBw29jxD5LzTYgIGh8r4mbXAiq3X28AIlLlOtMSq-0Xl52H70jTnKCinHO8/s1600/IMGP2038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oNEwVWZ9tu0GAyGVgj5OiYQfe1uasOMIMaMYiKGOXfJoC_-f-BJybs2ZN629SxAiL1XxQQjsKzgX7p_tMBw29jxD5LzTYgIGh8r4mbXAiq3X28AIlLlOtMSq-0Xl52H70jTnKCinHO8/s200/IMGP2038.JPG" width="150" /></a><br />
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Serve on a bed of crisp greens with a side a bowl of soup or serve with crackers or a favorite bread or as here, with a hot tea. Enjoy. <br />
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</div><div>This salad keeps well in the fridge for three days but it never lasts that long in my house.</div>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com5tag:blogger.com,1999:blog-6862891268366729796.post-63537131868100032182010-10-07T08:16:00.000-04:002010-10-07T08:16:01.750-04:00Fried Green Tomatoes in Blue Cornmeal<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGjg1vCX9eqYBOCXpU7GDBYKh6JgYZfjun8QGtdXp-jYzsltrckIMRkmV7OKxWgW3RTwiJJVi3NMdzsEhibidChXK2OntdlsyskbW6pTKcTEhk8GJQmhLt62E-6late1E6HTrN1fcvM/s1600/IMGP2040.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGjg1vCX9eqYBOCXpU7GDBYKh6JgYZfjun8QGtdXp-jYzsltrckIMRkmV7OKxWgW3RTwiJJVi3NMdzsEhibidChXK2OntdlsyskbW6pTKcTEhk8GJQmhLt62E-6late1E6HTrN1fcvM/s320/IMGP2040.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">Cut the tomatoes a bit thicker than a quarter inch. Dredge in milk, then seasoned blue cornmeal. Repeat. </span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuXg0n1Vb81I0jbC52akX-gRO0GBunxayg0us6yRX3qlYzrr1biaOqCVX1DCw-_lfGzu9oCvTnJ7cIy3WXC5lJkWr535IEQJPEvExyRrsjuXz4SQhn1F4VRosgZU7yU7JmncLFGBDLyw/s320/IMGP2041.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">In a large skillet with half cup hot oil, fry the slices of tomato with plenty of room until a toasted brown color is achieved.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; margin-left: 1em; margin-right: 1em;"></span></div><blockquote></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiw6dOLEElVZ_GBO9zL1lePljHqZ6iwh9iI_7tiBMbJ2DZWOAqYq-a4b6fBUGTjZyg7H3LW4XAHMocTl4MQX1aeyLMxLYcv9bqT8mAu2MnzwY99eJsHhyE2KuV-Pr07EkeK4PHsktpngI/s1600/IMGP2042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiw6dOLEElVZ_GBO9zL1lePljHqZ6iwh9iI_7tiBMbJ2DZWOAqYq-a4b6fBUGTjZyg7H3LW4XAHMocTl4MQX1aeyLMxLYcv9bqT8mAu2MnzwY99eJsHhyE2KuV-Pr07EkeK4PHsktpngI/s320/IMGP2042.JPG" width="320" /></a></div> Flip slices over and brown. This smells wonderful. The toasted cornmeal, the tart tomatoes, mm-mm.<br />
Drain on paper towel This is a great snack with a slab of your favorite cheese, an accompaniment to a roasted meat dinner with black-eyed peas or as you see here, a salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVlGfAFyU_nlukqUPiBFfjwkwYDUGVjrZhAaSicTejrCv10BIA2LFzo3lotCceAi6V96QGZNhzLknN8EnAGirQHXIjT6Tj3Ffj9pN3IutdM-01KBpn0XULIzqssOQbqe1oTMZLtcyIro/s1600/IMGP2044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVlGfAFyU_nlukqUPiBFfjwkwYDUGVjrZhAaSicTejrCv10BIA2LFzo3lotCceAi6V96QGZNhzLknN8EnAGirQHXIjT6Tj3Ffj9pN3IutdM-01KBpn0XULIzqssOQbqe1oTMZLtcyIro/s1600/IMGP2044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><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/AVvXsEjEVlGfAFyU_nlukqUPiBFfjwkwYDUGVjrZhAaSicTejrCv10BIA2LFzo3lotCceAi6V96QGZNhzLknN8EnAGirQHXIjT6Tj3Ffj9pN3IutdM-01KBpn0XULIzqssOQbqe1oTMZLtcyIro/s1600/IMGP2044.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVlGfAFyU_nlukqUPiBFfjwkwYDUGVjrZhAaSicTejrCv10BIA2LFzo3lotCceAi6V96QGZNhzLknN8EnAGirQHXIjT6Tj3Ffj9pN3IutdM-01KBpn0XULIzqssOQbqe1oTMZLtcyIro/s320/IMGP2044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">This is a Vietnamese Calamari salad atop a bit of fried rice. True it is out of the ordinary in combination! Tasty! Tasty!<br />
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Add a little blue cornmeal to your preparation of favorites for a change and surprise of great taste and texture. I am happy to find Blue Cornmeal by Bob's Red Mill now at my local grocery.</span></td></tr>
</tbody></table></a>Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0tag:blogger.com,1999:blog-6862891268366729796.post-86744016532057260762010-10-03T09:17:00.000-04:002010-10-03T09:17:56.778-04:00Foodie Blogroll (widget lower right)<span class="Apple-style-span" style="font-family: 'Comic Sans MS';"><img alt="" src="http://www.foodieblogroll.com/images/logo_fbr_small.gif" title="The Foodie Blogroll" /></span><br />
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Have you ever clicked the Foodie Blogroll widget on a foodie site? If not, try it. There you will find all kinds of news of food and ingredients for making your favorite cuisine. You can also find more blogs about foods. Click the Foodie Blogroll widget and see what fun you find.Lisahttp://www.blogger.com/profile/11680654753281123686noreply@blogger.com0