tag:blogger.com,1999:blog-43094336045623432742024-03-13T13:23:58.686-07:00one person's attempt to cookwroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-4309433604562343274.post-8467695983227383342009-12-23T21:37:00.001-08:002009-12-23T21:54:40.650-08:00lonny magazine<p align="left">One of my new favorite magazines is actually only available in digital form. It's <a href="http://www.lonnymag.com/">Lonny Magazine</a>. When Domino Magazine ended, it was a sad day. But then... some of those that contributed to the magazine decided to come up with Lonny. It was no longer a sad day. Now, it's glorious and happy again. So far, they've come out with two issues. I'm particularly fond of the second issue, too.<br /><br />One of my favorite articles features the renovation of a Manhattan home by interior designer, Brad Ford. In particular, I keep turning to pages 159-160. It's a close-up of a table place setting. I love the organic feel. I love the simplicity. I love the non-traditional use of some of the pieces. When I'm grown up and I host dinner parties, I want my table to be this beautiful.<br /><br />I recognized the appetizer plates coming from Crate & Barrel. From there, I started to recognize more pieces. Growing up may happen sooner than planned because I can afford this stuff. Hurray!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SzL-JxXle4I/AAAAAAAAG8k/emz1qWmegKg/s1600-h/lonny.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SzL-JxXle4I/AAAAAAAAG8k/emz1qWmegKg/s640/lonny.jpg" alt="" id="BLOGGER_PHOTO_ID_5418672745504668546" border="0" /></a></p><ol><li><a href="http://www.crateandbarrel.com/family.aspx?c=855&f=27647&q=salt&fromLocation=Search&DIMID=400001&SearchPage=1">marble salt and pepper cellar</a> $6.95</li><li><a href="http://www.crateandbarrel.com/family.aspx?c=385&f=13629&q=slate&fromLocation=Search&DIMID=400001&SearchPage=1">slate board</a> (used as a placemat) $24.95</li><li><a href="http://www.crateandbarrel.com/family.aspx?c=275&f=13501&q=acacia&fromLocation=Search&DIMID=400001&SearchPage=1">acacia appetizer plate</a> (used as a bread and butter plate) $4.95<br /></li></ol><p align="left"><br /><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-35752498720477629252009-09-21T16:49:00.000-07:002009-09-21T17:17:01.163-07:00pack your own lunch<p align="center">(Life has been crazy busy and when I had to sacrifice something, it was going to be blogging. I am happily back and hope I can get back to regular posting. Sorry for my lengthy absence.)<br /><br /></p><p align="left">To my surprise, Rachael Ray has inspired me to blog again. I'm not a huge fan of hers either. I've been given a couple of her books but they have never been touched. Recently, I've been given a year's subscription to her magazine- <span style="font-style: italic;">Everyday with Rachael Ray</span>- and I got my first issue (September 2009) in the mail last week. It has been such a good read, too. I have been inspired by so many of the ideas and love all the suggestions to make cooking easy, fun, and good! This magazine is my latest guilty pleasure (don't tell anyone).<br /><br />Even though I'm not finished reading the magazine, my favorite article thus far is "Food A to Z: 2nd Annual Addition." It's so good I have to share it with you... in particular- L for lunch break. I want to try (almost) every idea on this page.<br /><br />I try to pack a lunch daily because cafeteria food is for the pits and ordering food for delivery takes its toll on my wallet. At the same time, I can eat a salad or a sandwich for so often. This article takes the common to a not so common place. It actually gets me excited to pack lunch. Here are the ideas. Maybe you'll want to try one or two of them, too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SrgRGSBgf0I/AAAAAAAAG8E/sbuFVqJe7og/s1600-h/IMG_0002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SrgRGSBgf0I/AAAAAAAAG8E/sbuFVqJe7og/s640/IMG_0002.jpg" alt="" id="BLOGGER_PHOTO_ID_5384072154136477506" border="0" /></a>(direct from the magazine)<br /></p><ol><li>Turn your go-to salad into a pasta: Toss your usual Caesar, chef's or Greek salad with penne. <span style="font-weight: bold;">(It's either a leafy salad or pasta for me; never thought of combining the two.)</span><br /></li><li>Give mayo the day off: Make tuna salad using mashed avocado and lemon juice, then serve as a sandwich on whole wheat bread with lettuce, tomatoes, and red onions. <span style="font-weight: bold;">(YUM!... except sourdough for me)</span></li><li>Graze: Nibble on assorted berries, roasted almonds, some cheese, and dried apricots and figs over the course of a few hours. <span style="font-weight: bold;">(I keep telling myself to pack some healthier snacks.)</span><br /></li><li>Make it the main meal of the day: Serve the heartiest meal for lunch (mmm, braised chicken in wine sauce with roasted veggies) and eat light at night. While you're at it, invite people over for a lunch party!</li><li>Make the world's fastest French onion soup: Simmer beef broth with caramelized onions; top with garlic croutons and Swiss cheese. <span style="font-weight: bold;">(I was just talking to someone about how easy French onion soup is to make and I should do it more often.)</span></li><li>Turn a routine sandwich into a kebab: Thread lunch meat, cubes of cheese, and chunks of raw veggies onto skewers and pack with ranch dressing for dipping. <span style="font-weight: bold;">(Gonna have to try this one fo sho.)</span></li><li>Take a nostalgia trip: Pack a lunch of deviled eggs and gherkin, just like Mom used to make. <span style="font-weight: bold;">(Um... my mom didn't make this for me but sounds yummy.)</span><br /></li></ol><p align="left">Can't wait for the October issue!<br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-9179224620462412202009-07-28T18:31:00.001-07:002009-08-06T17:56:13.893-07:00cilantro lime dresing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sm-nMyqzfUI/AAAAAAAAG6E/DbrgbDNE49s/s1600-h/P1070882.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sm-nMyqzfUI/AAAAAAAAG6E/DbrgbDNE49s/s640/P1070882.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689519423126850" border="0" /></a><br /><br /><p align="left">Oh man... I'm a huge fan of salad. I can eat it everyday. Awhile back I had this delicious cilantro lime dressing at the Nordstrom Cafe and I had to have the recipe. Tonight I chose to make it. It's easy, refreshing, and simply amazing. It was the perfect compliment to my salad of arugula, watercress, cherry and grape tomatoes, and cucumber.<br /><br />To make the dressing, you need: 1/4 cup lime juice, 1/4 cup rice wine vinegar (or rice vinegar), 2 minced or pressed garlic cloves, 1 tablespoon chipotle pepper pureed, about 1 tablespoon honey (or more for added sweetness), 1/2 teaspoon salt, 1 cup salad oil (I used sunflower oil), and 1 bunch chopped cilantro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nEA6lZ6I/AAAAAAAAG5c/fUina88Il6s/s1600-h/P1070865.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nEA6lZ6I/AAAAAAAAG5c/fUina88Il6s/s640/P1070865.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689368628586402" border="0" /></a><br /><br />I cut corners and bought some chiptotle pepper salsa. It was made of the same ingredients as the chiptotle peppers but it was already pureed and in a smaller can. If you use chiptotle peppers, puree it in a mini food processor. Then combine all the ingredient minus the cilantro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nEpTHpbI/AAAAAAAAG5k/sd0LX6oqqek/s1600-h/P1070868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nEpTHpbI/AAAAAAAAG5k/sd0LX6oqqek/s640/P1070868.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689379468912050" border="0" /></a><br /><br />Mix well. Refrigerate until you're ready to use it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nFFuty5I/AAAAAAAAG5s/4jvwZceUxr8/s1600-h/P1070871.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nFFuty5I/AAAAAAAAG5s/4jvwZceUxr8/s640/P1070871.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689387100851090" border="0" /></a><br /><br />Before serving, mix in the cilantro. It's best used within a day as the cilantro will change over time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nFs1n7-I/AAAAAAAAG50/iSdsu3SBt44/s1600-h/P1070874.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nFs1n7-I/AAAAAAAAG50/iSdsu3SBt44/s640/P1070874.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689397598810082" border="0" /></a><br /><br />The salad accompanied a very delicious roasted chicken with potatoes. I found the <a href="http://www.goop.com/newsletter/44/web.html?utm_source=Goop+Newsletter&utm_campaign=6fe861c6f5-Goop44_07_23_2009&utm_medium=email#video">chicken and potatoes on Gwyneth Paltrow's website- GOOP</a>. I'm a email subscriber of her new posts and when I saw the recipe and the video that went with it, I could tell it was a winner. I think I'll be making this regularly. Thanks, Gwyneth!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nGc20wdI/AAAAAAAAG58/qHzmlix9qkk/s1600-h/P1070877.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sm-nGc20wdI/AAAAAAAAG58/qHzmlix9qkk/s640/P1070877.JPG" alt="" id="BLOGGER_PHOTO_ID_5363689410488746450" border="0" /></a><br /><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com1tag:blogger.com,1999:blog-4309433604562343274.post-80168191362505325222009-07-09T08:35:00.000-07:002009-07-09T08:52:26.673-07:00enjoying sangria<p align="left">Oops... I didn't realize I let a week pass by without a post. So sorry!<br /><br />Last week, my friend Laura and I met up for happy hour at <a href="http://www.sangriatapasybar.com/">Sangria Tapas y Bar</a>. What are they known for? As you've already guess... Spanish tapas and sangria. Sangria is a great place for happy hour with a variety of sangria for you to enjoy. My favorite is sparkling sangria. They've also got a decent menu for happy hour tapas, too. Though Spanish tapas are not my favorite, I always enjoy the opportunity to try out a bunch of little things.<br /><br /><p align=center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO_FXKVWI/AAAAAAAAG5E/FmOxRzzzAC4/s1600-h/P1070768.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO_FXKVWI/AAAAAAAAG5E/FmOxRzzzAC4/s640/P1070768.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485283737654626" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO-wobPpI/AAAAAAAAG48/BiQYwGqfTIc/s1600-h/P1070770.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO-wobPpI/AAAAAAAAG48/BiQYwGqfTIc/s640/P1070770.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485278172921490" border="0" /></a>Spanish flat bread<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO0h4sfaI/AAAAAAAAG40/CVK9fWo3_DM/s1600-h/P1070772.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO0h4sfaI/AAAAAAAAG40/CVK9fWo3_DM/s640/P1070772.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485102415936930" border="0" /></a>patatas bravas (YUM!!!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SlYO0WaIFqI/AAAAAAAAG4s/w8QoAy2iNhg/s1600-h/P1070774.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SlYO0WaIFqI/AAAAAAAAG4s/w8QoAy2iNhg/s640/P1070774.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485099334932130" border="0" /></a>calamari (With such small portions, we had a hers and hers.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO0EGyLwI/AAAAAAAAG4k/NYJb9Q9Lv08/s1600-h/P1070775.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SlYO0EGyLwI/AAAAAAAAG4k/NYJb9Q9Lv08/s640/P1070775.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485094421966594" border="0" /></a>mushroom croquettes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SlYOz49ttRI/AAAAAAAAG4c/JI7A6soujw4/s1600-h/P1070778.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SlYOz49ttRI/AAAAAAAAG4c/JI7A6soujw4/s640/P1070778.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485091431134482" border="0" /></a>pan con tomate<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SlYOzDoYkMI/AAAAAAAAG4U/A1iyyEEJpOk/s1600-h/P1070780.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SlYOzDoYkMI/AAAAAAAAG4U/A1iyyEEJpOk/s640/P1070780.JPG" alt="" id="BLOGGER_PHOTO_ID_5356485077114589378" border="0" /></a>Chef Mariano's paella del dia<br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-33066408872455793472009-06-30T18:02:00.000-07:002009-06-30T18:40:59.003-07:00the best mexican dinner ever<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq2Q9RKSCI/AAAAAAAAG2Y/_PdgkvDguUg/s1600-h/P1070765.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq2Q9RKSCI/AAAAAAAAG2Y/_PdgkvDguUg/s640/P1070765.JPG" alt="" id="BLOGGER_PHOTO_ID_5353291509523957794" border="0" /></a><br /><br /><p align="left">This is one of my favorite dinners to make EVER. Everything is so tasty and fresh. This dinner includes guacamole and chips, steak tacos, and Mexican corn. It can't get better than that.<br /><br />Like most people I'm a huge fan of tacos- soft tacos, hard tacos, steak tacos, fish tacos, any tacos on your mind! When I discovered this version on the Food Network, it showed signs of greatness. It has chili-rubbed steak, crunchy shredded cabbage, and an amazing salsa with cucumbers and avocados. Am I making your mouth salivate?<br /><br />Tonight, seemed like the perfect night to make them. I just happen to have fajita meat and flour tortillas.<br /><br />To make the steak (and feed four), you will 1 1/4 pound fajita meat, 1 tablespoon chili powder, 4-5 garlic minced, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/4 ground cinnamon, and oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Skq5MMuYIVI/AAAAAAAAG3A/EBsg5nQnLjI/s1600-h/P1070725.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Skq5MMuYIVI/AAAAAAAAG3A/EBsg5nQnLjI/s640/P1070725.JPG" alt="" id="BLOGGER_PHOTO_ID_5353294726308569426" border="0" /></a><br /><br />Combine the chili powder, cayenne pepper, garlic, and salt in a bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5HXPMwhI/AAAAAAAAG24/Fusfg-FNsDw/s1600-h/P1070729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5HXPMwhI/AAAAAAAAG24/Fusfg-FNsDw/s640/P1070729.JPG" alt="" id="BLOGGER_PHOTO_ID_5353294643231244818" border="0" /></a><br /><br />Spread the spice mixture on both sides of the meat. Baste with oil to help spread the spice mixture evenly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5HKfdS8I/AAAAAAAAG2w/U1R-LKBx9C4/s1600-h/P1070732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5HKfdS8I/AAAAAAAAG2w/U1R-LKBx9C4/s640/P1070732.JPG" alt="" id="BLOGGER_PHOTO_ID_5353294639809776578" border="0" /></a><br /><br />Grill the meat about 8 minutes on each side. Then take it off the heat and let it rest for about 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq5G357i5I/AAAAAAAAG2o/pbpuz7_0uEA/s1600-h/P1070737.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq5G357i5I/AAAAAAAAG2o/pbpuz7_0uEA/s640/P1070737.JPG" alt="" id="BLOGGER_PHOTO_ID_5353294634820537234" border="0" /></a><br /><br />Slice the meat thinly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5GiRr1TI/AAAAAAAAG2g/bKMwvYfsLNc/s1600-h/P1070738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq5GiRr1TI/AAAAAAAAG2g/bKMwvYfsLNc/s640/P1070738.JPG" alt="" id="BLOGGER_PHOTO_ID_5353294629014590770" border="0" /></a><br /><br />Now comes the avocado lime salsa. Once you've made this, you want it all the time. Not only is it great on the steak tacos, it's also perfect dip for tortilla chips.<br /><br />To make the avocado lime salsa, you will need an avocado cubed, half of a cucumber peeled and diced, 1/4 red onion diced, 1 lime, salt, a small bunch of cilantro chopped, and 1 jalapeno chopped.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Skq69FefyhI/AAAAAAAAG3I/eDo8xaXEafs/s1600-h/P1070733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Skq69FefyhI/AAAAAAAAG3I/eDo8xaXEafs/s640/P1070733.JPG" alt="" id="BLOGGER_PHOTO_ID_5353296665688132114" border="0" /></a></p><p align="left">In a bowl, mix the cucumber, avocado, and onion. Then mix in the lime juice, salt, cilantro, and jalapeno. (As you can see, I forgot the jalapeno.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq69ST9-0I/AAAAAAAAG3Q/r0uNmcv47gE/s1600-h/P1070744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq69ST9-0I/AAAAAAAAG3Q/r0uNmcv47gE/s640/P1070744.JPG" alt="" id="BLOGGER_PHOTO_ID_5353296669133634370" border="0" /></a><br /><br />Okay... almost done. You also need to shred a quarter of red cabbage.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Skq8yRCLikI/AAAAAAAAG3o/daaLc2zmGk8/s1600-h/P1070758.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Skq8yRCLikI/AAAAAAAAG3o/daaLc2zmGk8/s640/P1070758.JPG" alt="" id="BLOGGER_PHOTO_ID_5353298678835284546" border="0" /></a><br /><br />This is a great meal to allow everyone to self-serve. I line up the meat, flour tortillas, salsa, and red cabbage. Just add as much as you want on top of your tortilla.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq8yMzF_PI/AAAAAAAAG3g/MoWDUEDfcTk/s1600-h/P1070761.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq8yMzF_PI/AAAAAAAAG3g/MoWDUEDfcTk/s640/P1070761.JPG" alt="" id="BLOGGER_PHOTO_ID_5353298677698264306" border="0" /></a><br /><br />When you're done, you'll have this delicious and tasty taco. Be warned- this is pretty much a guaranteed hit for all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq8x272hYI/AAAAAAAAG3Y/Y03IiHhe0-M/s1600-h/P1070762.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Skq8x272hYI/AAAAAAAAG3Y/Y03IiHhe0-M/s640/P1070762.JPG" alt="" id="BLOGGER_PHOTO_ID_5353298671829419394" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq9mpeMg_I/AAAAAAAAG3w/YUf3mNrhxwA/s1600-h/P1070766.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Skq9mpeMg_I/AAAAAAAAG3w/YUf3mNrhxwA/s640/P1070766.JPG" alt="" id="BLOGGER_PHOTO_ID_5353299578748437490" border="0" /></a><br /><br />Now, I bet you want to learn how to make the Mexican corn and quite possibly, my guacamole. Well... let the first picture be a teaser. Recipes are to be continued...</p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-4486077611171815472009-06-26T16:41:00.000-07:002009-06-26T16:59:54.957-07:00get your indian on<p align="left">One of my favorite Indian pastries are samosas. I think I could eat them everyday. With some tamarind or mint chutney, I'm in food heaven. They're flaky, filling, and delicious. Plus, you can't go wrong with potatoes.<br /><br />My love for them got me thinking- I should learn how to make them. When I started to do an internet search, I found some <a href="http://www.youtube.com/user/Manjulaskitchen">YouTube demonstrations</a> of how to make them by Manjula and a whole new can of worms was opened.<br /><br /><a href="http://www.manjulaskitchen.com/">Manjula</a> is this awesome woman who's decided to share her knowledge of Indian cuisine. Her husband is her food critic and her camera man. If he deems the food worthy, then they share it with us. I'm very excited about all the different recipes (and about sharing her with you).<br /><br />Okay... so back to samosas. Watch these videos and get inspired. Let's learn how to cook Indian together.<br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/FUA4g874WUs&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/FUA4g874WUs&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/6g2sGcIgKfA&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/6g2sGcIgKfA&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/Sox0T-nxW8g&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Sox0T-nxW8g&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><br /><br /><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-8562884255166439962009-06-25T18:43:00.000-07:002009-06-25T18:58:37.747-07:00meatloaf with mashed potatoes and broccoli PART 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkQoTQQM3gI/AAAAAAAAG2Q/crAJopP8Fx0/s1600-h/P1070578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkQoTQQM3gI/AAAAAAAAG2Q/crAJopP8Fx0/s640/P1070578.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446568468536834" border="0" /></a><br /><br /><p align="left">This should almost be titled cooking 101 because I'm going to sure you how to make amazing mashed potatoes. It's something simple to make but also easy to mess up.<br /><br />Back in Christmas 2004 (I think), my family had a reunion in California for my grandfather's book opening. On one of those nights, my uncle, who is also a chef, hosted a dinner of some amazing food. One of the foods I found mesmerizing was the mashed potatoes. They were perfectly seasoned, light, and oh so creamy. I have since requested his recipe and now I'm going to share it with you.<br /><br />To serve four, you will need 2 big potatoes baked and mashed, 1/2 stick butter, 1 cup half and half, 1/4 teaspoon sea salt, and white pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoMylBI9I/AAAAAAAAG2I/Bn8XLvgf-Qw/s1600-h/P1070583.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoMylBI9I/AAAAAAAAG2I/Bn8XLvgf-Qw/s640/P1070583.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446457423569874" border="0" /></a><br /><br />Bake the potatoes in 450 degree oven for a minimum of 30 minutes. While the potatoes are in the oven, you can combine the butter, half and half, salt, and pepper in a sauce pan over low heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SkQoMRzZUmI/AAAAAAAAG2A/DA_xNIZRCLY/s1600-h/P1070557.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SkQoMRzZUmI/AAAAAAAAG2A/DA_xNIZRCLY/s640/P1070557.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446448625504866" border="0" /></a><br /><br />When the potatoes are ready, mash them and put them in the food processor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SkQoMRViUtI/AAAAAAAAG14/IZseFcLN49o/s1600-h/P1070563.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SkQoMRViUtI/AAAAAAAAG14/IZseFcLN49o/s640/P1070563.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446448500265682" border="0" /></a><br /><br />Add the half and half and butter mix to the potatoes and blend until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoMDZgoVI/AAAAAAAAG1w/aWtJ0pdeqK0/s1600-h/P1070564.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoMDZgoVI/AAAAAAAAG1w/aWtJ0pdeqK0/s640/P1070564.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446444758835538" border="0" /></a> <br /><br />You'll end up with divine mashed potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoL-c1HCI/AAAAAAAAG1o/htMCH2geblM/s1600-h/P1070568.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkQoL-c1HCI/AAAAAAAAG1o/htMCH2geblM/s640/P1070568.JPG" alt="" id="BLOGGER_PHOTO_ID_5351446443430583330" border="0" /></a><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-22070773463932672602009-06-22T20:53:00.001-07:002009-06-22T21:25:30.515-07:00cosmic cup<p align="left"> Cosmic Cup has been a favorite dining spot for me for many years. Actually, they call themselves <a href="http://www.cosmiccafedallas.com/">Cosmic Cafe</a> now but I like to keep it old school. It's a vegetarian restaurant with an Indian influence. They also offer various activities including yoga, meditation, and poetry readings. I haven't partaken in any of these activities but I was quite surprised how many people were there for poetry tonight.<br /><br />An interesting fact about the restaurant is that everything on the menu equals nine. For example, my chai tea was $3.06. Until dining here, I never realized there were so many meanings for the number nine- one of them being completion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSitwSaaI/AAAAAAAAG1g/_zRGGEimx-s/s1600-h/P1070607.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSitwSaaI/AAAAAAAAG1g/_zRGGEimx-s/s640/P1070607.JPG" alt="" id="BLOGGER_PHOTO_ID_5350367113667307938" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSieM0ewI/AAAAAAAAG1Y/nDG5sMPZAgA/s1600-h/P1070586.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSieM0ewI/AAAAAAAAG1Y/nDG5sMPZAgA/s640/P1070586.JPG" alt="" id="BLOGGER_PHOTO_ID_5350367109492013826" border="0" /></a><br /><br />There's seating inside and out but I'm always sitting on the porch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SkBSiY6eb-I/AAAAAAAAG1Q/jz1FEKMB87A/s1600-h/P1070588.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SkBSiY6eb-I/AAAAAAAAG1Q/jz1FEKMB87A/s640/P1070588.JPG" alt="" id="BLOGGER_PHOTO_ID_5350367108072894434" border="0" /></a><br /><br />I always start with pappadam. I love that their's is a bit spicy. It comes with mint and tamarind chutney.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSiAgY1pI/AAAAAAAAG1I/LoH9rj2dv2s/s1600-h/P1070592.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSiAgY1pI/AAAAAAAAG1I/LoH9rj2dv2s/s640/P1070592.JPG" alt="" id="BLOGGER_PHOTO_ID_5350367101521024658" border="0" /></a><br /><br />I LOVE samosas. I'm going to have to do a separate posts about them but for now, here is a picture of their samosas... so delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SkBSMyU7KYI/AAAAAAAAG1A/WLbAKXA2zHw/s1600-h/P1070590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SkBSMyU7KYI/AAAAAAAAG1A/WLbAKXA2zHw/s640/P1070590.JPG" alt="" id="BLOGGER_PHOTO_ID_5350366736937593218" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSMljXbTI/AAAAAAAAG04/CokT5X4Es_0/s1600-h/P1070595.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSMljXbTI/AAAAAAAAG04/CokT5X4Es_0/s640/P1070595.JPG" alt="" id="BLOGGER_PHOTO_ID_5350366733508504882" border="0" /></a><br /><br />I always have to get a cup of chai when I'm here. I buy the teabags but it's not the same as the real thing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSMZJ81UI/AAAAAAAAG0w/rxyHdUPfOFg/s1600-h/P1070596.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SkBSMZJ81UI/AAAAAAAAG0w/rxyHdUPfOFg/s640/P1070596.JPG" alt="" id="BLOGGER_PHOTO_ID_5350366730180678978" border="0" /></a><br /><br />I ordered a Fold in Thyme. It's a nan sandwich with cheddar, avocado, sprouts, onions, tomato, zucchini, bell peppers, mushrooms, and honey mustard. I have tried many things here and I always come back to a fold in thyme. It used to be served with tortilla chips and pico de gallo but they've since ditched the chips and replaced it with some pappadam. I kind of prefer it that way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSMAAkMSI/AAAAAAAAG0o/nxYBxVdOKTc/s1600-h/P1070600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSMAAkMSI/AAAAAAAAG0o/nxYBxVdOKTc/s640/P1070600.JPG" alt="" id="BLOGGER_PHOTO_ID_5350366723430428962" border="0" /></a><br /><br />He always order the Buddha's Special (now called Buddha's Delight). Instead of getting dahl, he asks for a second samosa. The Buddha's Special comes with curried vegetables (today, it was spinach and artichoke), dahl, samosa, pappadam, rice, and nan. The curried vegetables is usually potatoes, peas, and cauliflower. The artichoke was a nice change of pace.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSL92Z20I/AAAAAAAAG0g/ASFHCAhrnAQ/s1600-h/P1070601.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SkBSL92Z20I/AAAAAAAAG0g/ASFHCAhrnAQ/s640/P1070601.JPG" alt="" id="BLOGGER_PHOTO_ID_5350366722850937666" border="0" /></a><br /><br />This place makes dining vegetarian style doable. Everything is delicious.<br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-50596680326183954262009-06-22T10:35:00.000-07:002009-06-22T11:26:29.249-07:00spices are good<p align="left">It took long enough but I discovered the best way to buy my spices and herbs. Instead of buying a bottle of spices that I will only use a handful of times before they start to lose their taste, I should just go to Central Market or Whole Foods. They have a great selection of spices and herbs in their bulk bins. I buy just what I need and it's fresh every time. But there has to be something a little bit nicer to store them in besides the little plastic baggy that you buy them in.<br /><br />... So I have been wanting a spice rack for some time. While checking out <a href="http://www.designspongeonline.com/2009/06/sneak-peek-basak-of-small-square-design.html">Design Sponge</a>, I saw the ideal spice rack. It's made up of test tubes. I love the fact that they hold a small amount, they don't take up much space, and have a clean presentation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sj_GbRJpqjI/AAAAAAAAGz4/nUb-jubkB6M/s1600-h/basakpeek14.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sj_GbRJpqjI/AAAAAAAAGz4/nUb-jubkB6M/s640/basakpeek14.jpg" alt="" id="BLOGGER_PHOTO_ID_5350213054102088242" border="0" /></a><br /><br />This Design Sponge post led to the search for something similar and then I found <a href="http://www.tubularspices.com/">The Tubular Spice Company</a>. They have the exact spice rack <a href="http://www.tubularspices.com/spiceracks/enormeF.asp">here</a>. It comes with a metal stand and 40 spices and is $141. That's more than the spices I need, I want to be able to pick the spices I want, but most importantly, that's too much money.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj_IoLMHfGI/AAAAAAAAG0A/RmNWhBKdy5I/s1600-h/Enorme_spice-rack-FL2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj_IoLMHfGI/AAAAAAAAG0A/RmNWhBKdy5I/s640/Enorme_spice-rack-FL2.jpg" alt="" id="BLOGGER_PHOTO_ID_5350215474863373410" border="0" /></a><br /><br />Then they also have <a href="http://www.tubularspices.com/spiceracks/bonf.asp">this</a>. It holds 20 spices which is more like it but it's still $91 and comes with spices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sj_JO06TCPI/AAAAAAAAG0I/DLc51hzbgzs/s1600-h/Bonne_spice_rack_FL.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sj_JO06TCPI/AAAAAAAAG0I/DLc51hzbgzs/s640/Bonne_spice_rack_FL.jpg" alt="" id="BLOGGER_PHOTO_ID_5350216138897950962" border="0" /></a><br /><br />Finally, I saw <a href="http://www.tubularspices.com/spiceracks/enorthfield.asp">this</a>. It comes with 20 empty glass tubes in a wooden rack. I kind of like the wooden rack a little bit more. The best part of it is that it's $47.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj_LLpl-wQI/AAAAAAAAG0Y/KirO6TYUSI8/s1600-h/Northfield_spice_rack_L.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj_LLpl-wQI/AAAAAAAAG0Y/KirO6TYUSI8/s400/Northfield_spice_rack_L.jpg" alt="" id="BLOGGER_PHOTO_ID_5350218283343593730" border="0" /></a><br /><br />All I have to do now is buy it!<br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-77836747147209193332009-06-21T20:26:00.000-07:002009-06-25T19:00:35.959-07:00meatloaf with mashed potatoes and broccoli PART 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj79CRpRGII/AAAAAAAAGzw/a3DFBCzFZHg/s1600-h/P1070579.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj79CRpRGII/AAAAAAAAGzw/a3DFBCzFZHg/s640/P1070579.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991622900783234" border="0" /></a><br /><br /><p align="left">Tonight, I decided to make meatloaf with mashed potatoes and roasted broccoli. The recipes are going to come to you in three parts. Let's start with the main course- meatloaf.<br /><br />This is the BEST meatloaf in the entire world. It's a strong statement but I'm ready to back it up. The flavors are so unique and untraditional. The cloves and allspice are the perfect companions for the tomato sauce. The lemon gives the meat a nice kick. I've made it a ton of times and it's divine every time.<br /><br />You will need 1 1/2 pound ground beef, 4 slices of dried bread cubed, 1/4 cup lemon juice, 1/4 cup onion finely chopped, 1 egg beaten, 2 teaspoons salt, 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 teaspoon dry mustard, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves.<br /><br />Today, I used Italian white bread because I got it free from Central Market. Any bread will do though. I also used more onion than directed. There are a few things I believe never hurts to have a little more. That includes onions, garlic, and cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78xCyCjgI/AAAAAAAAGzo/-gPB1obAMgo/s1600-h/P1070529.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78xCyCjgI/AAAAAAAAGzo/-gPB1obAMgo/s640/P1070529.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991326853271042" border="0" /></a><br /><br />Preheat the oven to 350 degrees. Combine the ground beef, bread cubes, lemon juice, onion, egg and salt in a large bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78tCx4f0I/AAAAAAAAGzg/vly7K2VtHho/s1600-h/P1070532.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78tCx4f0I/AAAAAAAAGzg/vly7K2VtHho/s640/P1070532.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991258133135170" border="0" /></a><br /><br />Mix well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78s89KvmI/AAAAAAAAGzY/7_e9ZqqqDYs/s1600-h/P1070533.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78s89KvmI/AAAAAAAAGzY/7_e9ZqqqDYs/s640/P1070533.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991256569855586" border="0" /></a><br /><br />Put the meat mixture in a loaf pan. I'm using a meatloaf pan but any loaf pan will work. The meatloaf pan gives you the convenience of allowing the fat to drip. Bake for 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78sugExCI/AAAAAAAAGzQ/7TcsflYi4_M/s1600-h/P1070534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78sugExCI/AAAAAAAAGzQ/7TcsflYi4_M/s640/P1070534.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991252689732642" border="0" /></a><br /><br />While the meatloaf is in the oven, prepare the tomato sauce. Combine the ketchup, brown sugar, mustard, allspice, and cloves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78sQMFZ1I/AAAAAAAAGzI/j4WIaRX8ha0/s1600-h/P1070539.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78sQMFZ1I/AAAAAAAAGzI/j4WIaRX8ha0/s640/P1070539.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991244552824658" border="0" /></a><br /><br />Mix well making sure to break up the brown sugar as best you can. Don't worry if you still have lumps. It will melt perfectly once in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78sI5w4OI/AAAAAAAAGzA/GGzev514H-c/s1600-h/P1070541.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78sI5w4OI/AAAAAAAAGzA/GGzev514H-c/s640/P1070541.JPG" alt="" id="BLOGGER_PHOTO_ID_5349991242596933858" border="0" /></a><br /><br />Here is the meatloaf after it's been in the oven for 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78cKGpytI/AAAAAAAAGy4/tZp4qerymRg/s1600-h/P1070542.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78cKGpytI/AAAAAAAAGy4/tZp4qerymRg/s640/P1070542.JPG" alt="" id="BLOGGER_PHOTO_ID_5349990968041523922" border="0" /></a><br /><br />Cover the loaf with the sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78bwoBE8I/AAAAAAAAGyw/2MVcuwclx3E/s1600-h/P1070543.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78bwoBE8I/AAAAAAAAGyw/2MVcuwclx3E/s640/P1070543.JPG" alt="" id="BLOGGER_PHOTO_ID_5349990961202140098" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78byNjq5I/AAAAAAAAGyo/2u9BuhBj3ao/s1600-h/P1070546.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sj78byNjq5I/AAAAAAAAGyo/2u9BuhBj3ao/s640/P1070546.JPG" alt="" id="BLOGGER_PHOTO_ID_5349990961628031890" border="0" /></a><br /><br />Bake it for 30 minutes longer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78btiGRNI/AAAAAAAAGyg/gVIAJS2An4I/s1600-h/P1070547.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sj78btiGRNI/AAAAAAAAGyg/gVIAJS2An4I/s640/P1070547.JPG" alt="" id="BLOGGER_PHOTO_ID_5349990960372008146" border="0" /></a><br /><br />Here it is done and out of the oven. Give the loaf a few minutes to cool so it can hold its shape.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78baecY3I/AAAAAAAAGyY/O671FQcYPpg/s1600-h/P1070554.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sj78baecY3I/AAAAAAAAGyY/O671FQcYPpg/s640/P1070554.JPG" alt="" id="BLOGGER_PHOTO_ID_5349990955256406898" border="0" /></a><br /><br /><br />Try it and tell me what you think. Would you agree that it's the best meatloaf?<br /><br /><span style="font-size:78%;">adapted from <span style="font-style: italic;">The Junior League Centennial Cookbook</span></span><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-28893728076445457712009-06-19T17:00:00.001-07:002009-06-20T07:54:36.413-07:00awshucks<p align="left">One of my favorite places to eat is <a href="http://awshucksdallas.com/">Awshucks</a>. It's laidback and casual. There's no pretentiousness here. It's just plain good seafood.<br /><br />You go to the counter to order and you find a table. They have a counter for indoor seating but most of the people sit at the outside tables. Then, you just wait for your name to pick up your food. Here, they practice the honor system so before you leave, you let the cashier know what you've ordered and pay.<br /><br />Be warned if you try to come here on the weekends. The place gets Ć¼ber packed. It's every man for himself when finding a table. You're like a lion on the hunt. You see people start leaving and you jump. Luckily, the staff is watching, too, and they are right behind you to clean the table.<br /><br />I'm addicted to the summer platter, fish tacos, and fries. Next time, I'm going to order their hot wings (has nothing to do with seafood but I've been told they are amazing).<br /><br />Since we arrived during happy hour, oysters were half price. We ordered a dozen. I don't usually partake but I enjoyed a couple. An oyster atop a cracker with hot sauce, lemon, and ketchup is not half bad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjwmyprYnnI/AAAAAAAAGyQ/sd40X-j_ig0/s1600-h/P1070480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjwmyprYnnI/AAAAAAAAGyQ/sd40X-j_ig0/s640/P1070480.JPG" alt="" id="BLOGGER_PHOTO_ID_5349193109032443506" border="0" /></a><br /><br />Here's the summer platter. YUM! YUM! Don't be mislead by the name because it's available year round. It's a mix of crab legs, shrimp, and sausage. We usually ask for more crab legs for the sausage. They put the perfect amount of seasonings and spices. If you share this with me, don't be mad if I hog the crab legs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SjwmyJqpygI/AAAAAAAAGyI/-4BS4Q2LOVQ/s1600-h/P1070483.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SjwmyJqpygI/AAAAAAAAGyI/-4BS4Q2LOVQ/s640/P1070483.JPG" alt="" id="BLOGGER_PHOTO_ID_5349193100439439874" border="0" /></a><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-52362842187595230652009-06-14T20:10:00.000-07:002009-06-25T19:00:35.959-07:00bo luc lac<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SjW8MXu-rTI/AAAAAAAAGxg/mfaUuISA6TY/s1600-h/P1070449.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SjW8MXu-rTI/AAAAAAAAGxg/mfaUuISA6TY/s640/P1070449.JPG" alt="" id="BLOGGER_PHOTO_ID_5347387053287845170" border="0" /></a><br /><br />This is one of my favorite Vietnamese dishes growing up- bo luc lac. It's literal translation is shaking beef. You can say it's a kind of comfort food for me. Luckily, it's also very easy to make.<br /><br />I've looked online and found many recipes for it. Each one has been very different from the next. This one comes from my mom. I consider her a reliable resource.<br /><br />The recipe comes in two parts: a marinade and a dressing. To feed about four, you will need a pound of beef cubed (the cut is your choice; I used top sirloin) and one bunch of watercress. For the marinade, you will need <a href="http://www.descubremaggi.com/Products/ProductDetails.aspx?ProductId=D2146A91-C3F1-496B-BE83-18CC5BC96DA5">Maggi</a>, 4-6 garlic crushed, and cracked pepper. Maggi is a type of seasoning. It's very similar to soy sauce but, in my opinion, much better. This bottle is imported from Europe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8MFr9HMI/AAAAAAAAGxY/Nwajvli3f1s/s1600-h/P1070437.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8MFr9HMI/AAAAAAAAGxY/Nwajvli3f1s/s640/P1070437.JPG" alt="" id="BLOGGER_PHOTO_ID_5347387048443321538" border="0" /></a><br /><br />Since this recipe comes from my mom, I don't have exact measurements for the ingredients. I just shake enough Maggi on the beef so that it's covered. Then, I mix in the garlic and lots of cracked pepper. I prepared it early so that the marinade has time to be soaked in by the beef.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8Ew4GdgI/AAAAAAAAGxQ/2t-XJAGI1W4/s1600-h/P1070439.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8Ew4GdgI/AAAAAAAAGxQ/2t-XJAGI1W4/s640/P1070439.JPG" alt="" id="BLOGGER_PHOTO_ID_5347386922598036994" border="0" /></a><br /><br />With about two tablespoons of olive oil, I saute the beef for about 5-8 minutes over medium heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EWp8AbI/AAAAAAAAGxA/kkbNfP8_WF8/s1600-h/P1070444.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EWp8AbI/AAAAAAAAGxA/kkbNfP8_WF8/s640/P1070444.JPG" alt="" id="BLOGGER_PHOTO_ID_5347386915559309746" border="0" /></a><br /><br />For the dressing, you will need about 1 part olive oil and 1 part vinegar to about 1/2 to 1/3 part Maggi. The Maggi pictured below is what is readily available in the States. You will also need crushed garlic, sugar, cracked pepper, and yellow onion sliced thin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EBTJaOI/AAAAAAAAGw4/pRRa0Fu5ldk/s1600-h/P1070442.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EBTJaOI/AAAAAAAAGw4/pRRa0Fu5ldk/s640/P1070442.JPG" alt="" id="BLOGGER_PHOTO_ID_5347386909826574562" border="0" /></a><br /><br />You'll add the sugar and garlic as needed to balance the dressing. You can also add water to make it suit your taste. At the last minute, add the slices of onion. It will look something like this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EHOJTtI/AAAAAAAAGww/xtHlN35pLV4/s1600-h/P1070447.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjW8EHOJTtI/AAAAAAAAGww/xtHlN35pLV4/s640/P1070447.JPG" alt="" id="BLOGGER_PHOTO_ID_5347386911416209106" border="0" /></a><br /><br />When it's ready to serve, place the beef on top of the watercress and pour some of the dressing on top. It's also great with sliced tomatoes. Like every other Asian dish, I like to compliment it with some steamed rice, too. Enjoy!wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com1tag:blogger.com,1999:blog-4309433604562343274.post-56966521836738434632009-06-10T18:05:00.000-07:002009-06-14T09:32:06.327-07:00cheese please<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SjBb5Z5yRUI/AAAAAAAAGwg/9J4ZLKODOFo/s1600-h/P1070421.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SjBb5Z5yRUI/AAAAAAAAGwg/9J4ZLKODOFo/s640/P1070421.JPG" alt="" id="BLOGGER_PHOTO_ID_5345873799452706114" border="0" /></a><br /><br /><p align="left">I was shopping in Highland Park Village and I decided to stop into <a href="http://moltoformaggio.com/">Molto Formaggio</a>, a local cheese shop. I wish I had my camera because I had so much fun looking at everything. I even left with some cheese and olive oil. I already let them know that I'll be back with my camera.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjUl13PSMcI/AAAAAAAAGwo/vGAghRUT3Ew/s1600-h/P1070425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SjUl13PSMcI/AAAAAAAAGwo/vGAghRUT3Ew/s640/P1070425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5347221739863683522" /></a><br /><br />Besides carrying a plethora of cheese, they have an olive oil buffet. I picked up a bottle of filtered EVOO that's good for cooking. They have plenty of condiments to compliment your cheese purchase. They have crackers, flatbreads, breadsticks, and biscotti. They also have a ton of tools and accessories including a girolle (which is something I really want because of <a href="http://www.luxirare.com/2009/02/porn-doesnt-only-involve-horizontal.html">LuxiRare</a>).<br /><br />Look forward to a future post with pictures. </p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-28023845602785503242009-06-08T08:18:00.001-07:002009-06-08T08:36:28.536-07:00the magic bullet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Si0r3kVtFmI/AAAAAAAAGwY/UPtecMWUQ5M/s1600-h/the-magic-bullet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Si0r3kVtFmI/AAAAAAAAGwY/UPtecMWUQ5M/s640/the-magic-bullet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344976566406157922" /></a><p align=left>Last summer, my family had a reunion in Puerta Vallarta, Mexico. For the last few days of the trip, I stayed with one of my aunts in a timeshare. They packed a crazy amount of stuff including food and appliances for the kitchen- rice cooker and <a href="http://www.buythebullet.com/">the Magic Bullet</a>. During the whole time, my aunt would use the Magic Bullet to make all kinds of drinks- margaritas, piƱa coladas, etc. I wanted to watch every time she used it. It would quickly crush ice and make drinks. I also love the idea of making a drink just the right size for me (and pulling out my heavy blender is just no fun... it either stays out on the counter forever or in the cabinets forever).<br /><br />When I was finally back home, I looked up this miracle appliance but forgot about it as soon as I thought about it. Well... recently I was in Macy's picking up some sheets and I saw the Magic Bullet. Suddenly, I remembered the days in Mexico and my need for the Magic Bullet. It got me looking it up again. The reviews are mixed. People either love it or hate it. Knowing that it's a mere $60, I don't expect it to do everything in the kitchen or that it will last forever. I do expect it to make a quick smoothie. I know it's been around for awhile but I've never been one to be sold on "As Seen on TV" products. <br /><br />What are your thoughts? Am I dork for wanting one? If you have one, what do you love about it? Is it a guilty pleasure?wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-72613736384238351532009-06-08T07:54:00.000-07:002009-06-25T19:00:35.959-07:00stir fried scallops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Si0p_RnETTI/AAAAAAAAGwQ/2uOChs099vY/s1600-h/P1070416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Si0p_RnETTI/AAAAAAAAGwQ/2uOChs099vY/s640/P1070416.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5344974499794406706" /></a><br /><br /><p align="left">I feel like this is 30 Minute Meals by Rachael Ray, the Asian Edition. This meal is so simple and easy yet very tasty. It's reminiscent of meals my mom would make as a child. She would often stir fry with shrimp, baby bok choy, and garlic. I'm stepping it up with scallops.<br /><br />You will need about 10 oz scallops (or shrimp), 2 tablespoons olive oil, 3-5 cloves garlic, about 10 oz. baby bok choy, and 1 tablespoon oyster sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nHULtJdI/AAAAAAAAGwI/ZcHaUNEvfHw/s1600-h/P1070402.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nHULtJdI/AAAAAAAAGwI/ZcHaUNEvfHw/s640/P1070402.JPG" alt="" id="BLOGGER_PHOTO_ID_5344971339389019602" border="0" /></a><br /><br />In a wok, heat up the oil in medium heat. Add the garlic and allow to slightly brown. Notice I like a lot of garlic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nHDJiydI/AAAAAAAAGwA/NWg_yYvNB8I/s1600-h/P1070408.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nHDJiydI/AAAAAAAAGwA/NWg_yYvNB8I/s640/P1070408.JPG" alt="" id="BLOGGER_PHOTO_ID_5344971334816549330" border="0" /></a><br /><br />Add the scallops and stir fry for two minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Si0nG9teZ8I/AAAAAAAAGv4/DVGSDh4W8js/s1600-h/P1070410.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Si0nG9teZ8I/AAAAAAAAGv4/DVGSDh4W8js/s640/P1070410.JPG" alt="" id="BLOGGER_PHOTO_ID_5344971333356644290" border="0" /></a><br /><br />Add the baby bok choy and oyster sauce and stir fry for another three minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nG-DPFaI/AAAAAAAAGvw/V21tI3McRMI/s1600-h/P1070411.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nG-DPFaI/AAAAAAAAGvw/V21tI3McRMI/s640/P1070411.JPG" alt="" id="BLOGGER_PHOTO_ID_5344971333447914914" border="0" /></a><br /><br />I accompanied it with a Vietnamese style omelette (eggs, fish sauce, sliced onions (I used a yellow onion but it also works with green onion), and pepper) and rice. I think the stir fry and the omelette would also be great would some heat. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nGsOM6gI/AAAAAAAAGvo/ZTGeJMwmx3c/s1600-h/P1070414.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Si0nGsOM6gI/AAAAAAAAGvo/ZTGeJMwmx3c/s640/P1070414.JPG" alt="" id="BLOGGER_PHOTO_ID_5344971328662071810" border="0" /></a></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-82836069037562747602009-05-27T16:35:00.000-07:002009-05-27T16:46:27.833-07:00making tea can be fun<p align="left">I picked up this kettle about two weeks ago but didn't start using it until this week. It's pretty awesome. It has 5 different temperature settings so you can brew the ideal temperature for various teas or French press coffee. It came with two different kinds of tea so I tried out the jasmine white tea by Rishi. Accustomed to the jasmine tea that you can find at the Asian grocery store, I never realized that jasmine tea could taste so good. So... now I'm hooked on two new things- the kettle and the tea.<br /><br />I still have love my traditional kettle by Le Creuset but I think it's going to become kitchen decor. If you enjoy all kinds of tea, then this electric kettle is a kitchen must have.<br /><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sh3O1xVS0qI/AAAAAAAAGvA/NzYjz-RG_ws/s1600-h/P1070344.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sh3O1xVS0qI/AAAAAAAAGvA/NzYjz-RG_ws/s640/P1070344.JPG" alt="" id="BLOGGER_PHOTO_ID_5340652156302316194" border="0" /></a><a href="http://www.brevilleusa.com/products/bke820xl/index.jsp?sku=bke820xl&cID=235&pID=367&pvID=367">Breville variable temperature kettle</a> $150</p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-66208449578014037622009-05-24T18:16:00.000-07:002009-06-25T19:00:35.959-07:00fancy mac and cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyX9Bw7oI/AAAAAAAAGu4/y2TZ-wRHLnk/s1600-h/P1070280.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyX9Bw7oI/AAAAAAAAGu4/y2TZ-wRHLnk/s640/P1070280.JPG" alt="" id="BLOGGER_PHOTO_ID_5339565326557310594" border="0" /></a><br />If you like pasta, cheese, garlic, and basil as much as I do, you need to try this mac and cheese. Your mouth will be so delighted but don't make any plans to get up close and personal with anyone.<br /><p align="left">I call this fancy mac and cheese because you need two different cheeses that cost at least $12 and $16 a pound. I went for the middle of the road variety so you're welcome to spend more if you wish.<br /><br />To serve 2 (pictures show servings for 4), you will need 2-3 cloves of garlic, chopped; a sprig of basil, thinly sliced; 3 tablespoons of oil; 6 ounces of green and yellow tagliatelle; 1-2 ounces of freshly grated of dry Jack cheese, and 4 ounces of Manchego cheese, shaved.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyX7-swuI/AAAAAAAAGuw/vPZPNR-QiiY/s1600-h/P1070267.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyX7-swuI/AAAAAAAAGuw/vPZPNR-QiiY/s640/P1070267.JPG" alt="" id="BLOGGER_PHOTO_ID_5339565326276018914" border="0" /></a><br /><br />Before cooking the pasta, prep all the ingredients. Once everything is chopped, grated, and sliced, start to cook the pasta in boiling salted water until al dente. While the pasta cooks, combine the garlic, basil and olive oil in a large bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/ShnyXjZrjgI/AAAAAAAAGuo/vRUhDQlTBng/s1600-h/P1070272.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/ShnyXjZrjgI/AAAAAAAAGuo/vRUhDQlTBng/s640/P1070272.JPG" alt="" id="BLOGGER_PHOTO_ID_5339565319678299650" border="0" /></a><br /><br />When the pasta is ready, drain and reserve some of the water. (You can toss in some of the water later if the pasta seems dry.) Then toss the hot pasta with the garlic, basil, olive oil, and dry Jack (save some to top off before serving). Finally, toss in the Manchego.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyXcDiAPI/AAAAAAAAGug/blagXstFleA/s1600-h/P1070274.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/ShnyXcDiAPI/AAAAAAAAGug/blagXstFleA/s640/P1070274.JPG" alt="" id="BLOGGER_PHOTO_ID_5339565317706350834" border="0" /></a><br /><br />Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/ShnyXN7NZ5I/AAAAAAAAGuY/Jfpg73FZjVg/s1600-h/P1070275.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/ShnyXN7NZ5I/AAAAAAAAGuY/Jfpg73FZjVg/s640/P1070275.JPG" alt="" id="BLOGGER_PHOTO_ID_5339565313913350034" border="0" /></a><br /><br /><span style="font-size:78%;">adapted from </span><span style="font-style: italic;font-size:78%;" >Macaroni & Cheese</span><span style="font-size:78%;"> by Marlena Spieler</span><br /><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-21280721543326461242009-04-20T15:32:00.000-07:002009-04-20T16:09:20.274-07:00shrimp bisque<p align="left">I LOVE soup. I could eat it everyday (with bread, cheese, salad, and french fries). In particular, I LOVE bisque- crab bisque, lobster bisque, you name it! Every time I go out to eat and I see that there is some kind of bisque on the menu, I ALWAYS order it.<br /><br />I decided it was about time I try to make it on my own. I am so glad I did because it was DELICIOUS! The only downside is all the prep. I wish I did it all a bit earlier because the whole experience would have gone much smoother. I ended up using a second pair of hands so it would be finished within dinner time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sez5wIWeihI/AAAAAAAAGkk/358AcSLHyGU/s1600-h/P1070119.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sez5wIWeihI/AAAAAAAAGkk/358AcSLHyGU/s640/P1070119.JPG" alt="" id="BLOGGER_PHOTO_ID_5326907064543250962" border="0" /></a><br /><br />Here's what you need (and prep it before you plan on actually cooking it): 3 tablespoons butter, 1 yellow onion (thinly sliced), 1 carrot (peeled and thinly sliced), 4 cloves garlic (thinly sliced), 2 pounds of shrimp (shelled and deveined; save the shells intact as much as possible; save 24 shrimp and cut them into 1/2 inch pieces), 4 Roma tomatoes (coarsely chopped), 4 cups of chicken stock, 1/2 cup fine bread crumbs, 1/2 cup heavy cream, 2 tablespoons dry sherry, salt, cayenne pepper, and Italian parsley for garnish (finely chopped).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5v3gsrOI/AAAAAAAAGkc/hQq8zqEV0W4/s1600-h/P1070096.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5v3gsrOI/AAAAAAAAGkc/hQq8zqEV0W4/s640/P1070096.JPG" alt="" id="BLOGGER_PHOTO_ID_5326907060022717666" border="0" /></a><br /><br />In a soup pot, melt the butter over medium heat. Add the onion, carrot, and garlic and saute for about 2 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5vk0xE8I/AAAAAAAAGkU/AGq_ZPIvrPs/s1600-h/P1070100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5vk0xE8I/AAAAAAAAGkU/AGq_ZPIvrPs/s640/P1070100.JPG" alt="" id="BLOGGER_PHOTO_ID_5326907055006618562" border="0" /></a><br /><br />Add the shrimp shells and continue to saute for about 5 minutes. The shells will turn bright pink and the vegetables will continue to soften.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez5vkg_xNI/AAAAAAAAGkM/93rETXn_Ejs/s1600-h/P1070102.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez5vkg_xNI/AAAAAAAAGkM/93rETXn_Ejs/s640/P1070102.JPG" alt="" id="BLOGGER_PHOTO_ID_5326907054923695314" border="0" /></a><br /><br />Add the tomatoes and stock. Cook for 5-8 minutes. Remove the shrimp shells and throw them away. (Notice I changed pots; I kept switching between two different pots.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5vZCub4I/AAAAAAAAGkE/lihZbYkXEU8/s1600-h/P1070103.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Sez5vZCub4I/AAAAAAAAGkE/lihZbYkXEU8/s640/P1070103.JPG" alt="" id="BLOGGER_PHOTO_ID_5326907051843940226" border="0" /></a><br /><br />In a blender, process the mixture in batches until finely chopped. Pass the mixture through a sieve or food mill. Discard the solids.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_361bAI/AAAAAAAAGjk/CKHs_EdjSm8/s1600-h/P1070105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_361bAI/AAAAAAAAGjk/CKHs_EdjSm8/s640/P1070105.JPG" alt="" id="BLOGGER_PHOTO_ID_5326906235498621954" border="0" /></a><br /><br />When all done, you are left with a smooth mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_qtCozI/AAAAAAAAGjc/ptJ4e82zF5M/s1600-h/P1070107.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_qtCozI/AAAAAAAAGjc/ptJ4e82zF5M/s640/P1070107.JPG" alt="" id="BLOGGER_PHOTO_ID_5326906231951106866" border="0" /></a><br /><br />With the 24 shrimp set aside, add the rest of the shrimp and the bread crumbs to the pot. Cook over medium heat for about 3 minutes. Remove from heat and, with the blender, puree the soup in batches until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez9n4RSGDI/AAAAAAAAGks/M81VepeLyjI/s1600-h/P1070110.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez9n4RSGDI/AAAAAAAAGks/M81VepeLyjI/s640/P1070110.JPG" alt="" id="BLOGGER_PHOTO_ID_5326911320834054194" border="0" /></a><br /><br />Return the soup to medium heat and add the cream, sherry, salt to taste, and a pinch of cayenne pepper. Cook for about 2-5 minutes to blend the flavors. Add salt if necessary.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez4_t1fUuI/AAAAAAAAGjU/qqqteLoKZfc/s1600-h/P1070112.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/Sez4_t1fUuI/AAAAAAAAGjU/qqqteLoKZfc/s640/P1070112.JPG" alt="" id="BLOGGER_PHOTO_ID_5326906232791847650" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sez4_fPZc2I/AAAAAAAAGjM/hfUXOhLuJCg/s1600-h/P1070115.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Sez4_fPZc2I/AAAAAAAAGjM/hfUXOhLuJCg/s640/P1070115.JPG" alt="" id="BLOGGER_PHOTO_ID_5326906228873982818" border="0" /></a><br /><br />When the soup is ready, add the 24 cut shrimp and cook for a couple minutes more. Before serving, garnish with the parsley. Oh, so good...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_fRT0-I/AAAAAAAAGjE/GmWQvuaXkME/s1600-h/P1070117.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Sez4_fRT0-I/AAAAAAAAGjE/GmWQvuaXkME/s640/P1070117.JPG" alt="" id="BLOGGER_PHOTO_ID_5326906228882002914" border="0" /></a><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com2tag:blogger.com,1999:blog-4309433604562343274.post-91822075656675150432009-04-18T07:19:00.001-07:002009-04-18T07:36:11.285-07:00who is claire robinson<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SenheXPmQ1I/AAAAAAAAGik/NR3cFrin-Fg/s1600-h/claire.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SenheXPmQ1I/AAAAAAAAGik/NR3cFrin-Fg/s640/claire.jpg" alt="" id="BLOGGER_PHOTO_ID_5326035946094084946" border="0" /></a><p align="center"><span style="font-size:78%;">source: www.commercialappeal.com</span><br /><br /></p><p align="left">I woke up early this morning (to my dismay), made my necessary coffee, and turned on the TV. As I flipped through my favorite channels, I decided to stop at the Food Network. The title "5 Ingredient Fix" caught my attention. This Claire Robinson was making french toast, maple candied bacon, a fruit smoothie, and asparagus topped with scrambled eggs. The whole time, I kept thinking:<br /></p><ul><li>Does this really taste good?</li><li>Who is this person?</li><li>What are her credentials?</li></ul>It became necessary to know more so I go to the Food Network site. I learn this is her third episode, she's worked in media, she really wanted to pursue her interest in food, and she's produced other Food Network shows. I started to check out her other recipes and their reviews. They were actually interesting read- people reviewing the food before even cooking it, someone named Aggie raving about the food but making some serious alterations to the ingredients, and someone named Marsha who ripped Aggie for her comments and who ripped the recipes for getting high marks for doing not much.<br /><br />I'll keep watching this show out of mere curiosity. Maybe, I'll even try some of the things she made. Claire, just stop getting excited about everything you've cooked after you have a bite but it's just a bit annoying. Really... the mini orgasms that these people get after trying their food is much.wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com2tag:blogger.com,1999:blog-4309433604562343274.post-34808674180270292532009-03-22T18:40:00.001-07:002009-06-25T19:00:35.959-07:00baked shrimp scampi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/ScbpBF9jHrI/AAAAAAAAGfQ/Y5ZC9nkKcos/s1600-h/P1060994.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/ScbpBF9jHrI/AAAAAAAAGfQ/Y5ZC9nkKcos/s640/P1060994.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192615146921650" border="0" /></a><br /><br />Being a fan of Barefoot Contessa, I was happy to receive latest book <a style="color: rgb(51, 51, 153);" href="http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1237774492&sr=8-1"><span style="font-style: italic;">Back to Basics</span></a> as a gift. When I got it yesterday, I immediately started to look through it for tonight's dinner. I like how each chapter starts with 10 Things- 10 no-cook things to serve for dessert, set a table like a pro, etc. The pictures are beautiful and every recipe looks DELICIOUS.<br /><br />For my first 'back to basics' attempt, I made baked shrimp scampi. Looks pretty good, eh! I don't think I've had shrimp scampi before. At least, I wasn't aware of it.<br /><br />Luckily, I already had all the ingredients (even 2 pounds of shrimp) so no trips to the grocery store were necessary. I was missing the fresh herbs (NOTE TO SELF: start an herb garden) but for some odd reason, I had their dry counterparts. For every tablespoon of fresh herbs, you can substitute with 1 teaspoon of dried herbs. Don't attempt this if you are worried about fat intake either... it's loaded with butter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/ScbpAa6EQkI/AAAAAAAAGfI/sFCLVFnp0zw/s1600-h/P1060988.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/ScbpAa6EQkI/AAAAAAAAGfI/sFCLVFnp0zw/s640/P1060988.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192603589591618" border="0" /></a><br /><br />You'll need 2 pounds shrimp (peeled, deveined, and butterflied with tails left on), 3 tablespoons olive oil, 2 tablespoons dry white wine, salt and pepper, 1 1/2 sticks softened butter, 4 teaspoons/ cloves minced garlic (if you're like me, you add a little extra), 1/4 cup/ 4 minced shallots, 3 tablespoons minced fresh parsley, 1 teaspoon minced fresh rosemary leaves, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice, 1 XL egg yolk, and 2/3 cup panko.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Scbo_6oyzxI/AAAAAAAAGe4/P8nTUbyrBk0/s1600-h/P1060972.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Scbo_6oyzxI/AAAAAAAAGe4/P8nTUbyrBk0/s640/P1060972.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192594927210258" border="0" /></a><br /><br />Preheat the oven to 425 degrees.<br /><br />In a mixing bowl, combine the shrimp, olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of butter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo1nt4dGI/AAAAAAAAGew/JMTDzq2BFUU/s1600-h/P1060974.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo1nt4dGI/AAAAAAAAGew/JMTDzq2BFUU/s640/P1060974.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192418049586274" border="0" /></a><br /><br />In another mixing bowl, combine the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo1HAShSI/AAAAAAAAGeo/SmYV3gh9ISU/s1600-h/P1060976.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo1HAShSI/AAAAAAAAGeo/SmYV3gh9ISU/s640/P1060976.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192409268421922" border="0" /></a><br /><br />In a baking dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour any remaining marinade over the shrimp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/Scbo1G7QeWI/AAAAAAAAGeg/yGGVpkUjnrQ/s1600-h/P1060978.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/Scbo1G7QeWI/AAAAAAAAGeg/yGGVpkUjnrQ/s640/P1060978.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192409247316322" border="0" /></a><br /><br />Spread the butter mixture evenly over the shrimp. Then bake for 10-13 minutes. I like the top browned so I placed it under the broiler for a couple minutes, too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo07sjSXI/AAAAAAAAGeY/Vqej6qY8ILw/s1600-h/P1060983.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo07sjSXI/AAAAAAAAGeY/Vqej6qY8ILw/s640/P1060983.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192406232844658" border="0" /></a><br /><br />Here's the finished product. Doesn't look quite like Ina's but I'm sure it's because I didn't have the 14 inch dish the recipe called for. All in the same, it was amazing and I'll definitely have to do it again. With my Asian nature, I ate it with steamed white rice. I do that with almost everything.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo0Va1_4I/AAAAAAAAGeQ/KnlE8WcTmTk/s1600-h/P1060987.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/Scbo0Va1_4I/AAAAAAAAGeQ/KnlE8WcTmTk/s640/P1060987.JPG" alt="" id="BLOGGER_PHOTO_ID_5316192395958026114" border="0" /></a>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com1tag:blogger.com,1999:blog-4309433604562343274.post-63762705882952655722009-03-09T16:20:00.001-07:002009-03-09T16:30:41.096-07:00heaven in a jar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWkUsmY-AI/AAAAAAAAGao/IJESRiiZx9s/s1600-h/P1060887.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWkUsmY-AI/AAAAAAAAGao/IJESRiiZx9s/s640/P1060887.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5311332011029886978" /></a><br /><br /><p align=left>Someone introduced me to the phenomena of aloe tea. She brought me a cup on one of the recent hot days we've had. It was so cool, refreshing, and light that I had to find out more about it. All I knew was that she got it from a Korean grocery store. Today, she brought me a jar and finally, I understood what I was drinking- honey aloe tea. It's so yummy that I want to consume it all. <br /><br />It just takes 2 spoons to a cup (whatever that means) and mixed together. Teaspoons, tablespoons, 8 oz. cup, what? I just played around until I got it right.<br /><br />If anyone knows how to make it from scratch, do share.wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-19668182631947766982009-03-09T15:39:00.001-07:002009-06-25T19:00:35.960-07:00battle of the bolognese, part 2<p align="left">I made not just one, but two bolognese sauces yesterday. I found two recipes from two different books that were very different from each other. Call me crazy but I just couldn't choose. What if I picked the one that wasn't quite as good? That would be a catastrophe. So... I made both.<br /><br />This one comes from <a style="color: rgb(51, 51, 153);" href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744/ref=sr_1_1?ie=UTF8&s=books&qid=1236640204&sr=1-1"><span style="font-style: italic;">The Best Recipe</span></a> by Cooks Illustrated. I had a feeling that this would be the best recipe (funny ha ha... choice of words was not intentional). They spent almost two pages just explaining the process of how they even devised the bolognese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcwkSY1tI/AAAAAAAAGag/9sK3c4Fw4DI/s1600-h/P1060901.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcwkSY1tI/AAAAAAAAGag/9sK3c4Fw4DI/s640/P1060901.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323693741823698" border="0" /></a><br /><br />You need 3 tablespoons butter, 2 tablespoons minced onion, 2 tablespoons minced carrot, 2 tablespoons minced celery, 3/4 pound of ground beef (or mixture of beef, veal, and pork), salt, 1 cup whole milk, 1 cup dry white wine, and 1 28oz can of whole tomatoes packed in juice (chopped fine). (Ignore the olive oil in the picture; my oversight that was too late to correct)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcwT4Jk3I/AAAAAAAAGaY/tMbJ5eZ72CU/s1600-h/P1060848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcwT4Jk3I/AAAAAAAAGaY/tMbJ5eZ72CU/s640/P1060848.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323689336804210" border="0" /></a><br /><br />Heat 3 tablespoons butter over medium heat. Add onion, carrot, and celery.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcpG0mFMI/AAAAAAAAGaQ/DFuv9J9i5p4/s1600-h/P1060850.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcpG0mFMI/AAAAAAAAGaQ/DFuv9J9i5p4/s640/P1060850.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323565573149890" border="0" /></a><br /><br />SauteĆ© for about 6 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcovUU5AI/AAAAAAAAGaI/uZcBrl5WXW4/s1600-h/P1060854.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/SbWcovUU5AI/AAAAAAAAGaI/uZcBrl5WXW4/s640/P1060854.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323559263790082" border="0" /></a><br /><br />Add ground meat and 1/2 teaspoon salt. As you crumble the meat, cook for about 3 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcof2UfKI/AAAAAAAAGaA/8tEWKQ8qTWM/s1600-h/P1060857.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcof2UfKI/AAAAAAAAGaA/8tEWKQ8qTWM/s640/P1060857.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323555111402658" border="0" /></a><br /><br />Add milk and bring to simmer for about 10-15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SbWcn86FszI/AAAAAAAAGZ4/SFmWt21Tgw0/s1600-h/P1060859.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SbWcn86FszI/AAAAAAAAGZ4/SFmWt21Tgw0/s640/P1060859.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323545731969842" border="0" /></a><br /><br />Add wine and bring to simmer for 10-15 minutes (as the wine evaporates).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcnQdM63I/AAAAAAAAGZw/iIrf3lWsq7w/s1600-h/P1060861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcnQdM63I/AAAAAAAAGZw/iIrf3lWsq7w/s640/P1060861.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323533799648114" border="0" /></a><br /><br />The next two shots are rather random. I posted once about this great can opener and I promised pictures of the next time I would use it so here they are. The can opener is amazing. The edges of the can are smooth and danger free.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcWt2BG0I/AAAAAAAAGZo/aR03y9bYENY/s1600-h/P1060864.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcWt2BG0I/AAAAAAAAGZo/aR03y9bYENY/s640/P1060864.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323249630583618" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcWJuHlCI/AAAAAAAAGZg/GT5cUnS2KmE/s1600-h/P1060866.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcWJuHlCI/AAAAAAAAGZg/GT5cUnS2KmE/s640/P1060866.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323239933776930" border="0" /></a><br /><br />Add tomatoes with their juice and bring to a simmer. Reduce heat to low and simmer for about 3 hours (until the liquid has evaporated).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcVtEtaPI/AAAAAAAAGZY/q1O7Ao99N2Q/s1600-h/P1060868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbWcVtEtaPI/AAAAAAAAGZY/q1O7Ao99N2Q/s640/P1060868.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323232243902706" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcVEatK2I/AAAAAAAAGZQ/UhMskRsX970/s1600-h/P1060886.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcVEatK2I/AAAAAAAAGZQ/UhMskRsX970/s640/P1060886.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323221330307938" border="0" /></a><br /><br />Here is the final product. The noodles are tossed with the remainder of the butter and topped with the sauce. We had it for an early dinner today.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcU0fK63I/AAAAAAAAGZI/cpukOWkUwSA/s1600-h/P1060895.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbWcU0fK63I/AAAAAAAAGZI/cpukOWkUwSA/s640/P1060895.JPG" alt="" id="BLOGGER_PHOTO_ID_5311323217054067570" border="0" /></a><br /><br />VERDICT: My husband and I both enjoyed the bolognese from yesterday SO MUCH MORE. He felt the flavors were more cohesive and this one was too acidic. I have to agree. Try either and let me know what you think.<br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com1tag:blogger.com,1999:blog-4309433604562343274.post-37945206887452345542009-03-08T18:32:00.000-07:002009-06-25T19:00:35.960-07:00battle of the bolognese, part 1<p align="left">I've been craving some bolognese so I decided today was a good day to make it myself (for the first time). I remember watching Martha Stewart and she was featuring "<a style="color: rgb(51, 51, 153);" href="http://www.marthastewart.com/photogallery/30-things-everyone-should-know?autonomy_kw=bolognese&rsc=header_4">30 Things Everyone Should Know</a>." One of them was to make a bolognese sauce. 2-3 years later and I finally decide to try it.<br /><br />I wasn't very interested in trying her recipe because I need to use my cookbooks more. So... I looked in <a style="color: rgb(51, 51, 153);" href="http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310/ref=sr_1_1?ie=UTF8&s=books&qid=1236567745&sr=1-1"><span style="font-style: italic;">The Silver Spoon</span></a> and <a style="color: rgb(51, 51, 153);" href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744/ref=sr_1_1?ie=UTF8&s=books&qid=1236567011&sr=1-1"><span style="font-style: italic;">The Best Recipe</span></a> (among a few other books). Both the recipes were so different that I couldn't decide. Should I attempt the recipe from the classic Italian cookbook or the recipe from one of the "be all end all" magazines, Cook's Illustrated? Well, I decided to try to cook both tonight. Hopefully, one has to turn out right.<br /><br />I started with <span style="font-style: italic;">The Silver Spoon</span>. Out of the two recipes, it was the least complicated and took the least amount of time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyLInObbI/AAAAAAAAGZA/kuKZDvSHCTw/s1600-h/P1060883.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyLInObbI/AAAAAAAAGZA/kuKZDvSHCTw/s640/P1060883.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995396192791986" border="0" /></a><br /><br />You need 3 tablespoons of butter, 2 tablespoons of olive oil, 1 chopped onion, 1 chopped celery stalk, 1 chopped carrot, 9 ounces of ground beef, 1 tablespoon of concentrated tomato paste, and salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbRyLHfgD_I/AAAAAAAAGY4/zUAK8DdIDbw/s1600-h/P1060838.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbRyLHfgD_I/AAAAAAAAGY4/zUAK8DdIDbw/s640/P1060838.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995395891957746" border="0" /></a><br /><br />Heat the butter and olive oil in a pan. Add the onion, celery, carrot, and ground beef. Season with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyK7NnAJI/AAAAAAAAGYw/KXdeLEbZoy4/s1600-h/P1060839.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyK7NnAJI/AAAAAAAAGYw/KXdeLEbZoy4/s640/P1060839.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995392595689618" border="0" /></a><br /><br />Mix well and cook over low heat for a few minutes until the vegetables soften and the meat browns.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyAICeRPI/AAAAAAAAGYo/JSkEyNVwVlA/s1600-h/P1060840.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRyAICeRPI/AAAAAAAAGYo/JSkEyNVwVlA/s640/P1060840.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995207060079858" border="0" /></a><br /><br />Add the tomato paste (diluted with water) and mix well. Cover the pan and cook on low heat for 1 1/2 hours. You can add a little hot water if the sauce starts to dry out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SbRx_xWieaI/AAAAAAAAGYg/9S-tLNVQ6zU/s1600-h/P1060844.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SbRx_xWieaI/AAAAAAAAGYg/9S-tLNVQ6zU/s640/P1060844.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995200970226082" border="0" /></a><br /><br />I decided to eat it with tagliatelle but you can also use timbales, fettuccini, or spaghetti noodles.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbRx_avPdII/AAAAAAAAGYY/x40sB3IZkuU/s1600-h/P1060871.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SbRx_avPdII/AAAAAAAAGYY/x40sB3IZkuU/s640/P1060871.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995194899821698" border="0" /></a><br /><br />Here's the finished product. No, I do not usually garnish food that I cook but some green helps to make a prettier picture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRx_NsiI5I/AAAAAAAAGYQ/O4V7TB_QRpE/s1600-h/P1060874.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRx_NsiI5I/AAAAAAAAGYQ/O4V7TB_QRpE/s640/P1060874.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995191398802322" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRx-QLxtoI/AAAAAAAAGYI/EWNs5piTmuE/s1600-h/P1060879.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_b7upVkbQ3xI/SbRx-QLxtoI/AAAAAAAAGYI/EWNs5piTmuE/s640/P1060879.JPG" alt="" id="BLOGGER_PHOTO_ID_5310995174886848130" border="0" /></a><br /><br />We enjoyed it for dinner tonight with some garlic bread. It was delicious. I think my husband liked it, too, because he had two helpings. I also made the recipe from <span style="font-style: italic;">The Best Recipe</span> tonight but that will have to wait until tomorrow. It was still cooking when we were ready for dinner. The final verdict on the better bolognese to come.</p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-48091610313384249242009-03-01T14:19:00.001-08:002009-03-01T14:45:24.449-08:00nothing like brunch at taverna<p align="left">Surprisingly, my husband suggested getting brunch today. Even though he didn't wake up until after noon, we still had plenty of time.<br /><br />Since I knew we were having brunch for the past few days, I haven't been able to get Taverna out of my head. We had brunch there once and it was DELICIOUS. Before we left, I called about the wait and possible reservations. No reservations and a 45 minute wait. It's okay because it was worth it.<br /><br />I had a bottomless bellini, we both had eggs benedict with crab meat, and we shared French toast with fresh fruit. I also noticed that some of the tables were being served focaccia bread so I inquired. They normally serve focaccia during lunch but our waiter was happy to get us some (as he did for other people). Damn... that was good bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKmaTk3sI/AAAAAAAAGVM/yfNffonzUXg/s1600-h/P1060743.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKmaTk3sI/AAAAAAAAGVM/yfNffonzUXg/s640/P1060743.JPG" alt="" id="BLOGGER_PHOTO_ID_5308348240798998210" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b7upVkbQ3xI/SasKl4YrH5I/AAAAAAAAGVE/d6N1fUlcQpE/s1600-h/P10607441.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_b7upVkbQ3xI/SasKl4YrH5I/AAAAAAAAGVE/d6N1fUlcQpE/s640/P10607441.jpg" alt="" id="BLOGGER_PHOTO_ID_5308348231693574034" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKll-3q1I/AAAAAAAAGU8/RwsLLJuTxW8/s1600-h/P10607451.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKll-3q1I/AAAAAAAAGU8/RwsLLJuTxW8/s640/P10607451.jpg" alt="" id="BLOGGER_PHOTO_ID_5308348226753506130" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKlGpVLWI/AAAAAAAAGU0/8cGW37OhQN8/s1600-h/P1060750.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_b7upVkbQ3xI/SasKlGpVLWI/AAAAAAAAGU0/8cGW37OhQN8/s640/P1060750.JPG" alt="" id="BLOGGER_PHOTO_ID_5308348218341666146" border="0" /></a><br /></p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0tag:blogger.com,1999:blog-4309433604562343274.post-48194371091681178222009-03-01T08:34:00.001-08:002009-03-01T08:36:40.889-08:00are you a ho or a pimp?<p align="left">These glasses are sick. I love them.<br /><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b7upVkbQ3xI/Saq5GJzNrwI/AAAAAAAAGUs/0KCc8rr8XeY/s1600-h/%248+ghetto+pint+glass.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_b7upVkbQ3xI/Saq5GJzNrwI/AAAAAAAAGUs/0KCc8rr8XeY/s640/%248+ghetto+pint+glass.jpg" alt="" id="BLOGGER_PHOTO_ID_5308258626170629890" border="0" /></a><a style="color: rgb(51, 51, 153);" href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?_dyncharset=ISO-8859-1&navAction=jump&id=14301436&search=true&isProduct=true&parentid=SEARCH+RESULTS&color=01">Ghetto pint glass</a> $8</p>wroxtonhttp://www.blogger.com/profile/15351615022399514565noreply@blogger.com0