tag:blogger.com,1999:blog-63899679751788107162023-11-16T06:07:59.808-05:00The Ivy KitchenDedicated to cooking and mommyhood, with a little bit of knitting mixed in.Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6389967975178810716.post-85723493471967418902012-02-27T15:03:00.011-05:002012-02-27T17:59:01.030-05:00Cake Mix Whoopie Pies<span><span style="font-size: 100%;">Whoopie pies are a Maine/New England staple. I think they exist in other parts of the country, but are called different names in different regions. They are a favorite in our house, especially with the hubster & little princess. One year we ordered hubby a giant Whoopie Pie cake from a bakery, but I had never attempted to make them on my own (until yesterday).</span></span><br /><br /><span><span style="font-size: 100%;">My desire to make them at home blossomed about 9 years ago when my boss, at the job I was working, brought in a platter of homemade Whoopie Pies. I will never forget how they tasted, they were incredible. Sadly, she would not share her recipe, at that time, hehehe. Making them has been at the back of my mind since then, and I finally did it yesterday.</span></span><br /><br /><span><span style="font-size: 100%;">This is a bit of a shortcut recipe, as it uses cake mix, but I don't really see that as a cheat. Both the cake part & the buttercream filling are SUPER easy to make. I am sooo happy with how these turned out on my very first attempt. These recipes are hybrids of various recipes & info I found around the web.</span></span><br /><br /><span><span style="font-size: 100%;">Cake (ignore directions on the box):</span></span><div><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 box chocolate cake mix (I used devil's food)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1/3 cup water</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">3 tbsp oil</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 Eggs</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Buttercream filling:</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 cup softened (NOT MELTED!!!) butter</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 cup butter flavored shortening</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">6 cups confectioner's sugar</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1/2 tsp. salt</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">3 tsp. vanilla</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">6 oz. heavy whipping cream.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">For the cake, add all ingredients to the bowl and beat on high for about a minute and a half. The resulting batter will be VERY thick, much thicker than regular cake batter. The baked batter will be almost cookie like.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6myfNTTPZIhC8uiIsaPBJFxr2SgY3CQq46mJdSVXf4QekNZyRzJdsgot3ILFnF84PgFPcxjNCe7gbXf4T3nktBwi3lJ_oCp2bheDqroNjHVhuY215x86Wqr4NavnHQ_y4391d-Rmb9X2g/s1600/_MG_9553conv.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6myfNTTPZIhC8uiIsaPBJFxr2SgY3CQq46mJdSVXf4QekNZyRzJdsgot3ILFnF84PgFPcxjNCe7gbXf4T3nktBwi3lJ_oCp2bheDqroNjHVhuY215x86Wqr4NavnHQ_y4391d-Rmb9X2g/s400/_MG_9553conv.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713910106776787410" /></a><br />I had read, on one recipe, that these get very big and to only drop them out onto the baking sheet by teaspoonful, so I used my smallest scooper to drop the batter out. I don't know my scooper capacity sizes, but here they are, and I used the one on the left, haha! It turns out that they didn't get HUGE like the recipe said, so the middle one will be more appropriate when I make them next time. Also, have three self-portraits of me, I know you've always wanted one.</div><div><div style="text-align: center;"><span><u><br /></u></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDiGVVAqk8bkpl4c22fP-_Se49fZDx16YhJShogzDf46-W0-XNEiqZW9c5OSiR2XSIi6Uq3s89Sv_4L5uNHrFxs9Co3fc1iUSM7P2In2NQVt_ONfKcdB1Mge7iIhyphenhyphenqXUYU2B2CB6uuf-e/s1600/_MG_9557convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDiGVVAqk8bkpl4c22fP-_Se49fZDx16YhJShogzDf46-W0-XNEiqZW9c5OSiR2XSIi6Uq3s89Sv_4L5uNHrFxs9Co3fc1iUSM7P2In2NQVt_ONfKcdB1Mge7iIhyphenhyphenqXUYU2B2CB6uuf-e/s400/_MG_9557convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909949893376066" /></a><br />Drop batter onto a parchment lined baking sheet. Drop 6 per sheet, relatively far apart, because these spread out as they are baking.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE53V_16yYUKXJhQQoCMytAwdbPeAyYzWVBfInfBQzZCsY8zX5g-XwdtHTy5665JgcaKOl_n7MuBG7tSvTODLQsQwPTdQ4etUUZWQ9lZQAo_GyseCOpyfR9peiTd_48xwU2Wm9LdQDS2w3/s1600/_MG_9561convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE53V_16yYUKXJhQQoCMytAwdbPeAyYzWVBfInfBQzZCsY8zX5g-XwdtHTy5665JgcaKOl_n7MuBG7tSvTODLQsQwPTdQ4etUUZWQ9lZQAo_GyseCOpyfR9peiTd_48xwU2Wm9LdQDS2w3/s400/_MG_9561convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909829421953794" /></a><br />This is what they look like after 10-12 minutes in a 350 degree oven.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qp2NVIV-PlmO69IPrkf9JV0svDhUJbA19lMyFYrbxU46gkuEeFipm9BTF92AzG2IWsTb642MxNCToH4O7DCJSCLYFd6nLQMte2BvzkThcBX9xSTfZnytZH-BXrVCYXGhMHh2OIeYv1C3/s1600/_MG_9563convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qp2NVIV-PlmO69IPrkf9JV0svDhUJbA19lMyFYrbxU46gkuEeFipm9BTF92AzG2IWsTb642MxNCToH4O7DCJSCLYFd6nLQMte2BvzkThcBX9xSTfZnytZH-BXrVCYXGhMHh2OIeYv1C3/s400/_MG_9563convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909726841720434" /></a><br />For the filling, in a large mixing bowl, beat together butter & shortening until creamy. Add sugar 2 cups at a time, and beat until well blended. Add salt, vanilla & whipping cream, and beat until frosting is fluffy. If it is too dry, add more cream an ounce at a time until you get your desired consistency. This makes about doble what you will need for the amount of cake in one recipe, so next time i will double the cake recipe, or do one chocolate and one vanilla batch.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB8_Qr57Bd3l6mSEXvWeV-W5ZgFYkSQfW7MQ7yKce-TtZLPH9Gd9dbYfa2QKrqEEQY9A-5ioUwfiTF9nkCj3htUBHYpTTNf9zdIdzFvkbsX4N1k1iviPvq713apDDv7tDDfBt7JvhCMWW/s1600/_MG_9566convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB8_Qr57Bd3l6mSEXvWeV-W5ZgFYkSQfW7MQ7yKce-TtZLPH9Gd9dbYfa2QKrqEEQY9A-5ioUwfiTF9nkCj3htUBHYpTTNf9zdIdzFvkbsX4N1k1iviPvq713apDDv7tDDfBt7JvhCMWW/s400/_MG_9566convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909607721596594" /></a><br />Fit a pastry bag (or ziplock with a corner snipped off...you know, same difference) with a coupler & large star tip. Get a tall glass (insert plug for our favorite pub here), and place bag inside, turning the sides out and down the glass. Then fill the lined cup with frosting, this is just an easier way to fill the pastry bag.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBfgbZ4X41-fDb9wr9TrHAKStpWJZcs42wnC74tIsUouttNd8gZYYSRetdmPE8ni2q8r4bJZvvbhzlPPxZTbDNXgCIkCBymvGEfRjtTKI4tFAwRbPP241CUKLkfpHebp_HgS-QJxfaA0X/s1600/_MG_9568convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBfgbZ4X41-fDb9wr9TrHAKStpWJZcs42wnC74tIsUouttNd8gZYYSRetdmPE8ni2q8r4bJZvvbhzlPPxZTbDNXgCIkCBymvGEfRjtTKI4tFAwRbPP241CUKLkfpHebp_HgS-QJxfaA0X/s400/_MG_9568convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909488447555026" /></a><br />Once the cakes have completely cooled on a wire rack, use the pastry bag to pipe desired amount of filling onto bottom side of one cake, and top with another cake!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-w_FUnwxFtqZ-SZgQBWLYeF5jpAkD1Zx8tWD_6KKk-AIZH7uJDEg4eStLy67G2B9vSnHGyO2Gnw37Qsy9DCFMqifsqtOvzR4BDHVvPt6C8nXE2urwHbw5sKFxtB1QzZVuCwgfl2WWmsE/s1600/_MG_9569convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-w_FUnwxFtqZ-SZgQBWLYeF5jpAkD1Zx8tWD_6KKk-AIZH7uJDEg4eStLy67G2B9vSnHGyO2Gnw37Qsy9DCFMqifsqtOvzR4BDHVvPt6C8nXE2urwHbw5sKFxtB1QzZVuCwgfl2WWmsE/s400/_MG_9569convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909351553007826" /></a><br />Don't forget to let the 6-year-old try her hand at filling some of them.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcFqXQQhAC_C8owTvW9HI4xLcxc7r4Qc-satOZFX4j9I_Be9pyHz1lv3bnPcgqUKtUDEwO7Q7P0_APb119lv_SLvNj_JeCXb9Tf1MmFF8is0GcHUpOIXmlQgTOakcOIJ1v0jFO0R9gm6v/s1600/_MG_9573B.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcFqXQQhAC_C8owTvW9HI4xLcxc7r4Qc-satOZFX4j9I_Be9pyHz1lv3bnPcgqUKtUDEwO7Q7P0_APb119lv_SLvNj_JeCXb9Tf1MmFF8is0GcHUpOIXmlQgTOakcOIJ1v0jFO0R9gm6v/s400/_MG_9573B.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909214626421170" /></a><br /><br />And ENJOY!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU-g-FZpsSG6Zmx0m4Hmxm7LIEuB_CnEh9PvfTw78yrKRg8N6qwN5dYADVD4tevwOpWvvncd-cZyqT1it-utXo8Zeua-oqn9KxZ_hNq5_JWBY3BSBOp2OKQOHrhgFwcW92CGBEaL9WyJB/s1600/_MG_9582B.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU-g-FZpsSG6Zmx0m4Hmxm7LIEuB_CnEh9PvfTw78yrKRg8N6qwN5dYADVD4tevwOpWvvncd-cZyqT1it-utXo8Zeua-oqn9KxZ_hNq5_JWBY3BSBOp2OKQOHrhgFwcW92CGBEaL9WyJB/s400/_MG_9582B.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713909088025296642" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4JqQ5VQWU_FOjHG6Ko0ekC1TqfzQZcLRLxun7O9gF_VJwSoh2_eUr4T1r2UIZt5UF0c4zU_pRjUsunFItSFGyjiiktvXLhqSfbnfM5y8C1QLitw5_kxBBk09TzhQOhROg8Geu-pA0F4Z/s1600/_MG_9584convB.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4JqQ5VQWU_FOjHG6Ko0ekC1TqfzQZcLRLxun7O9gF_VJwSoh2_eUr4T1r2UIZt5UF0c4zU_pRjUsunFItSFGyjiiktvXLhqSfbnfM5y8C1QLitw5_kxBBk09TzhQOhROg8Geu-pA0F4Z/s400/_MG_9584convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713908936511195618" /></a><br /></div></div><div>Thanks for reading!</div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3tag:blogger.com,1999:blog-6389967975178810716.post-19779175680870256582012-02-27T08:53:00.011-05:002012-02-27T09:25:21.197-05:00Dinner Nachos<span><span style="font-size: 16px; ">Here is a quick little blog post for a quick, easy & tasty dinner that can feed a lot of people with very little food prep. I made dinner nachos for the first time last night, based on a recipe I had eaten at my friend Ash's house. This is a bit of an artery clogger, but it would be very easy to switch out many of the ingredients for lower fat ones. Also, you can embellish this anyway you like! I would have added fresh scallions if I had remembered to buy them. I would have added sliced black olives if my husband didn't pretend to vomit every time I serve them to him. You could also top it with chopped fresh cilantro, but don't invite me over, I am a member of this group: </span></span><a href="http://ihatecilantro.com/">http://ihatecilantro.com/</a> .<div><br /></div><div><div style="font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="font-size: 16px; font-family: Georgia, serif; ">Ingredients:</div><div style="font-size: 16px; font-family: Georgia, serif; ">1 bag of your favorite tortilla chips</div><div style="font-size: 16px; font-family: Georgia, serif; ">1 lb lean ground beef</div><div style="font-size: 16px; font-family: Georgia, serif; ">3 cloves garlic</div><div style="font-size: 16px; font-family: Georgia, serif; ">1 packet fajita seasoning</div><div style="font-size: 16px; font-family: Georgia, serif; ">1/4 cup water.</div><div style="font-size: 16px; font-family: Georgia, serif; ">1 can black beans, rinsed & drained</div><div style="font-size: 16px; font-family: Georgia, serif; ">1 jar of salsa con queso (found near the salsa in the grocery store)</div><div style="font-size: 16px; font-family: Georgia, serif; ">1/2 taco sauce</div><div style="font-size: 16px; font-family: Georgia, serif; ">2 cups shredded sharp cheddar cheese</div><div style="font-size: 16px; font-family: Georgia, serif; ">sour cream (optional)</div><div style="font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="font-size: 16px; font-family: Georgia, serif; ">In a skillet, brown ground beef with crushed garlic. When almost browned, add fajita seasoning & 1/4 cup water. Add black beans to skillet. Mix and stir another 2-3 minutes until fully cooked and beans are heated through. Drain & set aside.</div><div style="font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="font-size: 16px; font-family: Georgia, serif; ">Line a baking pan with parchment paper, and spread out a layer of chips.</div><div style="font-size: 16px; font-family: Georgia, serif; "><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1q74_7b-6P2Fh4HXkNZ1g7JhXMn6TwpiUM-L12oOw2HDYnDtXI052JWh_vX3Pu2yOWP7Afw6Jqm6m4sGr_hwMUgJ5WEf4T_qBg7aZYS6P_ffKJOAXtKTM9Xeg6_mGqWxxVuwNgYu-q05/s1600/_MG_9585convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1q74_7b-6P2Fh4HXkNZ1g7JhXMn6TwpiUM-L12oOw2HDYnDtXI052JWh_vX3Pu2yOWP7Afw6Jqm6m4sGr_hwMUgJ5WEf4T_qBg7aZYS6P_ffKJOAXtKTM9Xeg6_mGqWxxVuwNgYu-q05/s400/_MG_9585convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713816500951802866" /></a></div><div><div style="text-align: center;"><span ><u><br /></u></span></div>Then layer on the beef & beans:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhDhweADJthP7VlGWBGxaN9faLQ6srqdrTMwOQ2ARXaSS2h686zctoTFMpTy8nZLflOqtJB9FsYmS3nBhsTvKgmDfn7jqgb-ymsLkwZcyjLKOXwhUCCdZOI8tJxJa2ttxV4BY0VmWIaS3/s1600/_MG_9586convb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhDhweADJthP7VlGWBGxaN9faLQ6srqdrTMwOQ2ARXaSS2h686zctoTFMpTy8nZLflOqtJB9FsYmS3nBhsTvKgmDfn7jqgb-ymsLkwZcyjLKOXwhUCCdZOI8tJxJa2ttxV4BY0VmWIaS3/s400/_MG_9586convb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713816316261339010" /></a></div><div><div style="text-align: center;"><span ><u><br /></u></span></div>Followed by the salsa con queso (I don't usually go for cheeze-whiz type products, but I love salsa con "queso"):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtVOzkOChOGXbHLrbVIOJkNXgXxGVrILzn0BsvC9ge-J9TsVy4nme2yVB35baf_EOUH4QI-83R1c7weORif2_yk9w_NBA6vjyH_LN7B1zdvBCg5ELxXYRsnR-ml92u0SQKXRaGDibAd5P/s1600/_MG_9587convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtVOzkOChOGXbHLrbVIOJkNXgXxGVrILzn0BsvC9ge-J9TsVy4nme2yVB35baf_EOUH4QI-83R1c7weORif2_yk9w_NBA6vjyH_LN7B1zdvBCg5ELxXYRsnR-ml92u0SQKXRaGDibAd5P/s400/_MG_9587convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713816095778015730" /></a><br />Drizzle on the taco sauce:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYLnxadxdgkKGlPR5jjZKVEjda40kC4cnFYDIalO2vstiHl4iLyxeoVXKvSckKpMCVHzKoOPk-0V_3o9SoJYGHCq_ZGOIAy9fpCfK-5W01akh5GdLctA52Ye1SRUMWNez5Q0ltPDv6b0M/s1600/_MG_9588convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYLnxadxdgkKGlPR5jjZKVEjda40kC4cnFYDIalO2vstiHl4iLyxeoVXKvSckKpMCVHzKoOPk-0V_3o9SoJYGHCq_ZGOIAy9fpCfK-5W01akh5GdLctA52Ye1SRUMWNez5Q0ltPDv6b0M/s400/_MG_9588convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713815931695746738" /></a><br />Top with shredded cheddar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bXCvaXJ1DRTHEojRzlwrDi5sVrFmVU1WkdVTmQ524_6B_4v414XVSpwKKzgG0Lvs_-VHGH-577SnbwvkoF3Jxss5zGtMISu-nQxL2YYSjoDkfy6jRw9OtdBIOllLXbauQom22Td4G-Jm/s1600/_MG_9590convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bXCvaXJ1DRTHEojRzlwrDi5sVrFmVU1WkdVTmQ524_6B_4v414XVSpwKKzgG0Lvs_-VHGH-577SnbwvkoF3Jxss5zGtMISu-nQxL2YYSjoDkfy6jRw9OtdBIOllLXbauQom22Td4G-Jm/s400/_MG_9590convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713815754245438514" /></a><br />Heat broiler and broil approx. 3 minutes until cheese is melted & slightly toasted.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxTJVqnusKnGCpiq5Ggl5rvHarm8JHfgMqMu-hxkuZk_RyE7PIQCauOSXwdosfpwcZvF_kI_N6eE030qSlBlKVPROQaQ3IMzu7UA_UHGHKhQ3CNIbfGI20MiyfOzO1By1L3lkSKoObOqw/s1600/_MG_9591convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxTJVqnusKnGCpiq5Ggl5rvHarm8JHfgMqMu-hxkuZk_RyE7PIQCauOSXwdosfpwcZvF_kI_N6eE030qSlBlKVPROQaQ3IMzu7UA_UHGHKhQ3CNIbfGI20MiyfOzO1By1L3lkSKoObOqw/s400/_MG_9591convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713815527670717522" /></a><br />Use a spatula to serve. Top with sour optional sour cream, chopped scallions, or (not) chopped cilantro.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst9lAdvuife8LNX4Z_Ktpeb36A52YZYCof0Z5FXxE2Lwi1t5scGnTa8CcB69wQEiLexPU9Pv35UV8MJ6NZIVGZq_ZMAMGz0dQ9Ut4r3zsw-LzbCq3ziyrbdmgMH4BQDPM7Ok0lDlANU3B/s1600/_MG_9599convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst9lAdvuife8LNX4Z_Ktpeb36A52YZYCof0Z5FXxE2Lwi1t5scGnTa8CcB69wQEiLexPU9Pv35UV8MJ6NZIVGZq_ZMAMGz0dQ9Ut4r3zsw-LzbCq3ziyrbdmgMH4BQDPM7Ok0lDlANU3B/s400/_MG_9599convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713815307263802898" /></a>I am guessing this will feed a family of 5-6 normal people. My husband and I were naughty and ate almost the whole pan...<br /><br /></div><div>Thanks for reading!</div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com0tag:blogger.com,1999:blog-6389967975178810716.post-83927807429038159452012-02-23T17:23:00.005-05:002012-02-23T17:57:54.108-05:00Wine Review: 2 Copas Vino Blanco - 2009<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBHAnXbSj834NB8VRuZW-oGHB7gsdfuMvoaMQxs0bc6x923NbGJ7whNdFVbYL39CK1obQu4K8YxcaTZD76Byh1kIAKFw7ZTzDaWI70Y7UCPyJnFg2NcgSkZ8j_OVFW1CwZGRXbpHxEe59/s1600/_MG_5737.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBHAnXbSj834NB8VRuZW-oGHB7gsdfuMvoaMQxs0bc6x923NbGJ7whNdFVbYL39CK1obQu4K8YxcaTZD76Byh1kIAKFw7ZTzDaWI70Y7UCPyJnFg2NcgSkZ8j_OVFW1CwZGRXbpHxEe59/s400/_MG_5737.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712461298193996018" /></a><br /><div>Price $6.00</div><div>Varietal: white wine blend (20% Torrontés, 80% Pedro Gimenez)</div><div>Location: Mendoza, Argentina</div><div>Alcohol Content: 13.3%</div><div><br /></div><div>Let me just start out by saying that this wasn't my favorite white wine ever. I tend to like blends because some straight up grape varietals are too intense for me. I grabbed this cheap bottle, from the local beer & wine shop) in an attempt to eek out one more bottle from our weekly grocery budget. I was intrigued because it was made of grapes that I had never tasted. <span style="font-size: 100%; ">Torrontés & </span><span style="font-size: 100%; ">Pedro Gimenez (I did have the fleeting thought that, perhaps, Pedro Gimenez was not a grape at all, but the poor fellow who fell into one of the vats at the vineyard). Either way, I wanted to try it.</span></div><div><span style="font-size: 100%; "><br /></span></div><div><span style="font-size: 100%; ">Upon smelling it, the first thing I got was VERY strong alcohol, botanicals, perfume, and paint thinner (this was interesting because it made me think of a Sauternes that I tried). On the palette it was musky grape, ALCOHOL, dry and very, very tart apple. So tart it was bordering on an almost cranberry flavor. The finish was the best part, despite some intense afterburn in my belly from all that alcohol. Very sour green apple, not the candy kind, the crab apple kind that grow wild, here in New England. The apple finish lasted for a pretty long time.</span></div><div><span style="font-size: 100%; "><br /></span></div><div><span style="font-size: 100%; ">In honesty, I found this wine a little hard to drink. It is very, very tart, and not in a good mouth puckering way. Heavy alcohol in the nose was a turn-off that almost made me not want to taste it. But it's wine, and in the end I drink what I pour! I think the tartness of the cranberry flavor was a bit much for me, and the alcohol burn is a little annoying. I did like the childhood nostalgia of the crab apple on the finish. This would be a good second of the night party wine, when a 9% Riesling just isn't cutting it for the purpose at hand.</span></div><div><span style="font-size: 100%; "><br /></span></div><div><span style="font-size: 100%; ">I had a second glass of this with pizza, and it did improve, but only marginally. The contrast of the tartness in the wine made the sweetness of the pizza sauce all the more enjoyable. However, I wasn't looking forward to each sip. I'd drink and then dive for the pizza. It may be that the pizza was so good because of how marginal the wine is. I read that plantings of the Pedro Gimenez grape are on the decline in South America, and all other things being equal, I think I know why.</span></div><div><span style="font-size: 100%; "><br /></span></div><div><span style="font-size: 100%; ">I used the remainder of the bottle to make the sauce in my previous post, and it was fine. In that context.<br /><br />Thanks for reading!</span></div><div><span style="font-size: 100%; "><br /></span></div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com1tag:blogger.com,1999:blog-6389967975178810716.post-10170779203500781322012-02-22T22:13:00.013-05:002012-02-22T22:58:47.924-05:00Attempting a comeback...4 years later!<div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">This is the first post of my "new" blog. I am back, with a slightly revamped blog. As for why I have been absent, "they" tend to say, "life got in the way." My intention is to keep food </span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">cooking as the focus of this blog. I will be doing budget wine reviews, and maybe to odd music</span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; "> post here & there.</span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">I just want to jump in and get things rolling with a new recipe that I threw together tonight. It doesn't have a name, but I think I will call it "Bacon, Tomato & White Wine Pasta Toss." Succinct and original, I know.</span></div><div><div style="text-align: left;"><br /></div><span><span style="font-size: 100%;">Ingredients:</span></span><br /><span><span style="font-size: 100%;">5 large tomatoes</span></span><br /><span><span style="font-size: 100%;">8-10 cloves of garlic, pressed</span></span></div><div><span style="font-family: Georgia, serif; font-size: 100%; ">5-6 shallots (or 1/2 sweet red onion), diced</span></div><div><span style="font-family: Georgia, serif; font-size: 100%; ">1/2 bell pepper, finely diced</span></div><div><span style="font-family: Georgia, serif; font-size: 100%; ">1 tsp. dried basil</span></div><div><span style="font-family: Georgia, serif; font-size: 100%; ">1/2 tsp. dried oregano</span></div><div><span style="font-family: Georgia, serif; font-size: 100%; ">1/2 tsp. dried thyme</span></div><div><div><span><span style="font-size: 100%;">1 lb of bacon, chopped</span></span><br /><span><span style="font-size: 100%;">1/2 bottle (325 ml) of white wine</span></span><br /><span><span style="font-size: 100%;">1 box of spaghetti (or other pasta)</span></span><div></div><span><span style="font-size: 100%;">1.5 cups fresh grated Parmesan or Asiago cheese</span></span><br /><br /><div></div><span><span style="font-size: 100%;">Directions:</span></span><br /><br /><span><span style="font-size: 100%;">Chop tomatoes, onion/shallots, & bell pepper. Press 2 cloves of garlic into the onions.</span></span><br /><br /></div><div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4_9E3k-sNbqrdT_L2MWeu0Sn7RyQmQjSO4J0qoWOxwvquj8uyumOgBZeWXZOcntWbzi-jWpS9ANMSpyQWO0f6fwewWMGHc4yu4_ZBXhuVBpaNb7G6Ma9-IvvBzlMDUEaRq7KKIDQQCWU/s400/_MG_5747convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712167028834156706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /><div></div><div style="text-align: center;"><br /></div><div></div><span></span></div><div><div style="text-align: center;"><br /></div><div><div style="text-align: left;">I recommend draining the tomatoes, to eliminate some of the moisture in the sauce. I just put them into a metal strainer and place it in a bowl and leave it to drain while I prep the other ingredients.</div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN01ihz3096RRjX5HLHRuj2tMnxP0oA_Jnj50OG74GJZ-R5hYRGTQXjNXfC4fTjn7jrinkOmreSTxrK2eoNbwzWAd5MITc4pHTbze8s1LRBeu1MrAN6DpV4kVDDsLp_nlR-d5pLRMvxBLa/s400/_MG_5749convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712167796208800114" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 267px; " /><div></div><div style="text-align: center;"><br /></div><div></div><div></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put chopped bacon in a heated skillet and stir-fry until done to your liking (I don't like my bacon too crispy). While the bacon is cooking, grate the cheese (I used Asiago) and get out the wine (my next entry will most likely be on this bottle of wine. Let's just say, it was a good cooking wine, haha).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejzrenGcrANBPlxLFKF4KX0ugBajr8kYLBA4dkQ5PzrI7DHNk-T236Eg2-3O6fU6utJgYnILMrWJle_C4w6_uT3fcPJsPqmxgJkEfn_IRbp9pN7_-fdNBxCAbPDHD3KpV4QkHJmNZ9L0P/s400/_MG_5757convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712169232858559922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1a1q8w-cFIARsIRHg28k7LNSiHUGb5EMmmMtaGuh6yBXs_bvMNvWQ3A-TpMfcqQa4QLtXlHWVqpXWTnCm0KgdkcZaRh46UsnLa-J5F8LRE2gTNZuGTU_YNgtL7i4xqyf6W3seVoFvh-cd/s400/_MG_5751convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712169230355162594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 400px; " /></div><div><br /></div><div></div><span></span><div></div><div></div></div><div>When the bacon is done cooking, drain it and set aside.</div></div></div></div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFudjDSnGLQIFK88sFCp1v3cAjYflkeQgukEwsGs5G-lrR5J6zOW5r_Fh1t8aRJWKrnaS_3Uiy5hVblnVzsFzd8PR1WZRcPHanIwaRSvLoZS5MndKT-za7IJ2xsV7_sh23A50LukD8oYX/s1600/_MG_5759convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFudjDSnGLQIFK88sFCp1v3cAjYflkeQgukEwsGs5G-lrR5J6zOW5r_Fh1t8aRJWKrnaS_3Uiy5hVblnVzsFzd8PR1WZRcPHanIwaRSvLoZS5MndKT-za7IJ2xsV7_sh23A50LukD8oYX/s400/_MG_5759convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712170748612905426" /></a><br /><br />Return skillet to stovetop and deglaze the brown bits stuck on the pan with a few splashes of white wine. Stir until you have a rich brown liquid. Add the onions & 2 cloves of garlic, and bell pepper. Saute in liquid, until onions & pepper are soft and have turned a rich dark color. If the pan dries out berfore the vegetables are tender, keep adding a few splashes of wine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvA8unhNsVP8-y9L1ycxT_cH8P8v-hXzowa2IX5RxlMD24i38Qq1cy0L3D3RaEInBSqldRXiBgWT98NrMKzqHmAQw5J128RHBnvUDuAwAD-EuZ6CBw6AyntLP2CebLkWOn78ERYcmWJ-V/s1600/_MG_5764convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvA8unhNsVP8-y9L1ycxT_cH8P8v-hXzowa2IX5RxlMD24i38Qq1cy0L3D3RaEInBSqldRXiBgWT98NrMKzqHmAQw5J128RHBnvUDuAwAD-EuZ6CBw6AyntLP2CebLkWOn78ERYcmWJ-V/s400/_MG_5764convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712172013429050898" /></a><br /><br />When the onions & peppers are done, add the tomatoes, basil, thyme & organo to the pan, and pour in the remainder of the wine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9pqhiUCJkTAQzIISvaMZgQxmy6ohgoSkNTUb_v__qlwvgrmuwTpYkGwux3x6Sovcx1-0gTS0N6csWxxoMvQsl9cOOurKpidqdURs0PveWdCiVvpUgu8IFOjVBY1vhA3QlhnrZqDAKg6Z/s1600/_MG_5765convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9pqhiUCJkTAQzIISvaMZgQxmy6ohgoSkNTUb_v__qlwvgrmuwTpYkGwux3x6Sovcx1-0gTS0N6csWxxoMvQsl9cOOurKpidqdURs0PveWdCiVvpUgu8IFOjVBY1vhA3QlhnrZqDAKg6Z/s400/_MG_5765convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712172855624420082" /></a><br /><br />This is the obligatory picture of cooking pasta according to package directions.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFPFBsDG1sr5qZElNjEwkvDXTXeeDflsOIuLHjbSfTL5ZMPZIrA4aX8Wj4RJf440I-jzDN85yKD_LiE8KgfPadQjL3rO4zHP6vxdsfb2rL4sPGdXr7ZauQrxPyRsezCouggHSpMGef35U/s1600/_MG_5766convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFPFBsDG1sr5qZElNjEwkvDXTXeeDflsOIuLHjbSfTL5ZMPZIrA4aX8Wj4RJf440I-jzDN85yKD_LiE8KgfPadQjL3rO4zHP6vxdsfb2rL4sPGdXr7ZauQrxPyRsezCouggHSpMGef35U/s400/_MG_5766convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712173156902864946" /></a><br /><br />Bring the sauce to a simmer, and continue to simmer for 10 minutes or until it reaches a consistancy desirable to you (I like a thick consistency so I simmer it a little longer). Drain pasta, ad it to the skillet and toss with sauce, bacon & grated cheese.<br /><br />Not to toot my own horn (ok yes, to toot my own horn), I would be very happy if this were served to me in a restaraunt, and my husband really liked it too!<br /><br />The final result:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3oixyDZo9UDBLE7sgqwQAHqlz_CkFHCHZ21mhLMhNPkBjU4kbY8LhXiBO11R6Tq6c9IlAzc8DKndrGFjxqwGB7hzeNs3kTzuS_4SZicTrD2Czr3AFon3BChouwkmBHcG0YzS4POtNOvf/s1600/_MG_5768convB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3oixyDZo9UDBLE7sgqwQAHqlz_CkFHCHZ21mhLMhNPkBjU4kbY8LhXiBO11R6Tq6c9IlAzc8DKndrGFjxqwGB7hzeNs3kTzuS_4SZicTrD2Czr3AFon3BChouwkmBHcG0YzS4POtNOvf/s400/_MG_5768convB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712174325379041522" /></a><br /><br />Thanks for reading!Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3tag:blogger.com,1999:blog-6389967975178810716.post-8360592164494488892008-10-17T10:51:00.004-04:002008-10-17T11:15:58.953-04:00Fresh Off The Needles: Autumn Toddler SweaterWell, the last time I blogged about knitting was back in July because I took a break from knitting most of the summer. But I am back into it now and wanted to share my latest completed project. It is a toddler sweater for the Little Princess. It is the same pattern I have used to knit baby sweaters, and is adapted from <a href="http://www.amazon.com/Baby-Knits-Beginners-Debbie-Bliss/dp/1570762481/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1224255251&sr=8-1">Baby Knits for Beginners</a> by Debbie Bliss. It is my favorite knitting pattern book that I have ever used, and there are some great intermediate projects in there as well. I borrowed the book from my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SIL</span> about 3 years ago and haven't given it back (((blush))). I highly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">recommend</span> it for anyone wanting to knit non-complicated stuff for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">babies</span> & toddlers:<br /><br /><br /><a href="http://www.amazon.com/Baby-Knits-Beginners-Debbie-Bliss/dp/1570762481/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1224255251&sr=8-1" target="_blank"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://ecx.images-amazon.com/images/I/51aBphZ8uIL._SL500_AA240_.jpg" border="0" /></a> I say the pattern is adapted because I used the pattern for "Sweater with Square Set-In Sleeves" which has a diamond <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">stitch</span> pattern. I did the sweater in straight <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">stockinette</span> stitch choosing to do a striped color pattern instead.<br /><div></div><br /><div>Back in the spring, I knit a sage & rose toddler dress for her in the same pattern that I used for other dresses I have talked about on here, and I loved to color combo so much (and had the leftover yarn in my stash) that I decided to do up a sweater for the Little Princess for fall.</div><br /><div></div><div>It knits up fairly quickly on size 7 needles, it took me 3 days to complete the body panels & neck band, but not without a small glitch that involved the sweater not fitting over my child's giant melon, and me having to rip out my bind-off and redoing it. And then knitting fatigue set in, my pace slowed and it took me another whole week-and-a-half to finish the sleeves and the sewing together.</div><div> </div><div>Anyway, it's done, it fits great, and I am really happy with it. The princess seems to like it as she keeps picking it up and saying "Mommy, you knit this for me?" :)</div><br /><div></div><div>Here are a few pics I snapped with her in it, and a little <span class="blsp-spelling-error" id="SPELLING_ERROR_5">digiscrapbook</span> page I did about it:</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5258140060257934242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucdSyP1Qyq7GTSydSYV12iYaTplJRKRUQ4WgGSuURIStjItmZH00kS1dkw1QjeYS6h1Dbpdkj51sFUGj_E0cMMKq3dELUXzvfqcaKMAiqXjegXQV0uEFcAcePxEfgaqNt4G8NVdpgTYdi/s400/sweater002.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5258140051682400786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJUAufHXZYsfWrxLUaNg6l0CbSyfn5Xx5YV4EG74uhgAIBW75K5KkqTR1YhNUgoyL8b-Qw_2SJpa96tpoJEnNZbgU3dEfBuz4OMkI12UXJsekSq868W3Yfa3d5dYaXaZtU64emN9Wj6RO/s400/sweater001.jpg" border="0" /></div><br /><p><img id="BLOGGER_PHOTO_ID_5258140039535761202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Lhocn9IEHhy8HkzcdP8AKwKLVedttkkqi2OKo0FAoeWjnfCkS5yNzmiF4TW02jYekPcBxtAvGM5VWq8Gb1sySC9DOU_y8VYiS6FW_FcahLp3UB_Tvh2vemdULPSm0i45Yh8LQ_KoRJY_/s400/sittingpretty.jpg" border="0" /></p><p>This scrapbook page was created using all goodies you can find over at <a href="http://www.sweetshoppedesigns.com">The Sweet Shoppe.</a></p><p>That's it on the knitting front for now. There could be a baby shower for a close friend on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">horizon</span>, so we shall see what kind of projects that may bring! Thanks for reading!</p><p>-Diana, The Ivy Kitchen</p><p> </p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com9tag:blogger.com,1999:blog-6389967975178810716.post-36894875290401885262008-10-09T13:20:00.007-04:002008-10-09T14:13:12.653-04:00Make Mine a 4-Way, Please!Oh. Hi. O...I know I haven't done a legitimate cooking entry in over a month now, but here I am with a discovery that I have been wanting to share for awhile! Back in August my friend Ryann from <a href="http://taylorsmommy-taysmommy.blogspot.com/" target="_blank">A Working Mommy's Blog</a>, and a Cincinnati girl, asked our collective mommy's board if we thought this was weird:<br /><br />Chili served over spaghetti with shredded cheese & onions.<br /><img id="BLOGGER_PHOTO_ID_5255211101051892258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiRRiUPmdgw1KvX0gdu2IHlCHiQUoBNAJ3BcwQKwBd6HIfEPh8vAX_ibeUyKtfEbHADO_G7EpsqUdFEpEqaNZKvKOu3905oRTiIRvNungobDkrYNMTUEvJMmmuIoFVMQ206w-RnxAjqL0/s400/cincy001.jpg" border="0" /><br />As a New England girl, I had never heard of such a thing, nor have I ever travelled to Ohio. My first thought was about Texas-style chili over spaghetti, which sounded interesting. She claimed (her claims have now proven to be beyond reproach, hehehe) that she got it that way at a restaurant called Skyline. Our friend Terri, also a Cincy girl at heart, backed her story up. The whole idea intrigued me, but I had never heard of it being served that way. So I went to do some reading.<br /><br />Not only do people, indeed, eat their chili over spaghetti in Cincinnati but there are lots of restaurants (or chili parlors) that cator to this very demographic! In reading the Wikipedia article <a href="http://en.wikipedia.org/wiki/Cincinnati_chili" target="_blank">found here</a>, I discovered that the chili in question was not at all like Texas style chili. Same basic idea but with more eastern European and middle eastern influences with the use of cinnamon, cloves, and chocolate! The culinary adventurer inside of me was starting to get really piqued.<br /><br />I also read some about <a href="http://www.skylinechili.com/" target="_blank">Skyline</a> which appears to have more than just a cult following among Cincinnati natives and extends to those who've relocated all across the country. People have cans of it shipped to where they are. Apparently the chili is traditionally served as a 2-way (chili over spaghetti noodles), 3-way (chili, noodles & completely covered with shredded sharp cheddar cheese), 4-way (chili, noodles, cheese, fresh chopped onions) or a 5-way (chili, noodles, cheese, onions, and kidney beans).<br /><br />I looked up recipes for Cincinnati chili, and lo and behold, there was one at allrecipes, under my nose the whole time! In reading the reviews of the recipe over and over were the words "very similar to Skyline." So follows the recipe that would change my culinary presuppositions forever, or at least taste really, really good. <div></div><div><br /><br /><a href="http://allrecipes.com/Recipe/Cincinnati-Chili-I/Reviews.aspx" target="_blank">Cincinnati Chili from AllRecipes.com</a> (with a few slight modifications by me).</div><div></div><div>INGREDIENTS</div><div></div><div><br />1 tablespoon vegetable oil<br />1/2 cup chopped onion<br />2 pounds ground beef<br />1/4 cup chili powder<br />1 teaspoon ground cinnamon<br />1 teaspoon ground cumin<br />1/4 teaspoon ground allspice<br />1/4 teaspoon ground cloves<br />1 bay leaf<br />1/2 (1 ounce) square unsweetened chocolate<br />2 (10.5 ounce) cans beef broth<br />1 (15 ounce) can tomato sauce<br />2 tablespoons cider vinegar<br />1/4 teaspoon ground cayenne pepper<br />1/4 cup shredded Cheddar cheese </div><div></div><div>Directions:</div><div></div><div><br />Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5255211106236529666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpu46gQWkJvMYzTB7sy8DOQhGGIywR2mSTQ8aebann67AWi8aR_NGbF1CtnPjfB7eHqOHfxe4C7Z4NdOMjUqetCTQPJyf5SRt3GybXT0r7X_A2qGm_7DCNDhX5egjmAQHw75sO1nYQhtw/s400/cincy002.jpg" border="0" /></div><div><br />Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. <span style="color:#cc0000;">Now here is where I altered the recipe just slightly. In reading the reviews on allrecipes, many people stated that the "authentic" way to make this was to boil the ground beef in the broth. So that is what I did, I added the broth to the sauteed onions, brought it to a boil and cooked the ground beef in it. I get a finer consistency from the ground beef this way.</span></div><div><span style="color:#cc0000;"></span> </div><div><span style="color:#cc0000;"></div></span><img id="BLOGGER_PHOTO_ID_5255211107691695266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lu_Djq82538Bwds-CZHnXGeFndIlYrs_tuWl2e1xojhJ6OOpXafepDaFqgb7nwu0JCy4fOnWv0pJafBCrvAsTNnboLb9u2pUryFifPW0KHAg9XbV_ZnyssxSuH2NlWMEkGP0pLberArm/s400/cincy003.jpg" border="0" /> <div><span style="color:#cc0000;"></span></div><div><span style="color:#cc0000;"><img id="BLOGGER_PHOTO_ID_5255211110768167138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7FRThv2fuNKW1mFnyIDkv5O_3QciwpyzxeiTHQth3WZQrXBvZnE-Gax-7w2b1x53FxpP9YhN2zbWTu0gleKLi2h0qwEG6yBBhI_Klaa96yPxkoK1szaBO5a3FnVTCoYqZ1o9nBdnvZtV/s400/cincy004.jpg" border="0" /></span></div><span style="color:#cc0000;"></span><div><br />Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth (see above), tomato sauce, cider vinegar, and red pepper. </div><div><img id="BLOGGER_PHOTO_ID_5255211378050503570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-Q8yRKuLzfaQ4C3r3U_GroENAN5m_Qwyy0Hr2uyOZ3DCNt8saM039fohzc01ezfr38BIkwatsd8-OY-pVrl5pwqyhfg4leYAU4cKuBFO9kNwO_Q9iIFRPKYlwpHo-5mFG0jYiqUvd0ME/s400/cincy007.jpg" border="0" /></div><div></div><div>Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. <img id="BLOGGER_PHOTO_ID_5255211111897172130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d66HHycp2llWuJxL15_PYmQEFC-KyMH25vRoIBdvusqn6coxWDFWxNRZEWU67ma3IaQZwoZBaj7oGRZ_grWqXRfjJ_kDPZewuD6XxpQWy0HPniC7GySovw8ZxhG-0UqNp1XEAn-Yj5HB/s400/cincy005.jpg" border="0" /><br />It is the best if you now refrigerate overnight. <span style="color:#cc0000;">I did not let it sit over night, and it was still DELICIOUS!</span></div><div><span style="color:#cc0000;"><br /></span>Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese. End recipe.</div><div></div><div><span style="color:#cc0000;"><span style="color:#000000;">The chili is supposed to be a thinner consistency and mine turned out pretty thick, but it is because I should have added another cup or so of beef broth after the meat was cooked. That being said, both DH and I loved it with a thicker consistency and he even said he likes this better than traditional spaghetti sauce. </span></span></div><div> </div><div><span style="color:#cc0000;"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5255211374919319810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSlbPNLDPfd61lMjEdsDqlVZHRc4b9c5YQ29GOGo-qWOO27AF0MjamJhZs-uFC-RWef0_oCI05bKe4QXHau2AeJsfotT47W1GqDSKVPEh6fcd6JnmUafVWR1cNN4KqtVk9RhuDwJITidA/s400/cincy006.jpg" border="0" />It was very good, and this recipe makes more than enough to freeze for future meals. We ate ours as a 4-way, DH is not big on beans, and it was just so delicious. The picture at the top of the entry shows a scant amount of cheese compared to how it is served in restaurants, but I was trying to be good. Hopefully I will get to visit Ohio one day and stop by for some authentic Skyline chili! And a big thank-you to Ryann and my Cincy girls for introducing me to it.</span></span></div><div></div><div>-Diana, The Ivy Kitchen</div><div></div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com11tag:blogger.com,1999:blog-6389967975178810716.post-15834446955595899112008-09-17T11:36:00.003-04:002008-09-17T12:01:48.387-04:00My (not so) Secret ShameOk, the time has come for me to let you all know why I REALLY have been slacking in my blog posting. I have an addiction problem. Well, if you can be addicted to pixels that is. Yes, I have a pixel addiction. It has even been taking over my will to...cook. I am so ashamed (not really).<br /><div></div><br /><div>More specifically I am addicted to pixels in the form of BEAUTIFUL digital scrapbooking kits, and even more specifically the kind they sell over at <a href="http://www.sweetshoppedesigns.com/">Sweet Shoppe Designs</a>. I have been intrigued by the concept of Digi for some time, since meeting Lauren from <a href="http://www.scrapfasticdesigns.com/">Lauren Grier Designs</a>. I've always looked at her beautiful digital scrapbook pages in awe, and even tried to do it some back in 2006, but gave up. Then I got one of Lauren's kits in a little giveaway she did on a forum we are both on. They say the first one is not addictive...LIARS!</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5247019930422197890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYs9WE-gqkrHa7kl-4GZcSDSrF7W5ZE-0kqybjnp0uS1rMj3_y0UYKpiT0NlfBIgfrZ4aDpg3S0MpQTvUgAsdRXCvLh1Fcczqw3Uu3jI9IFtiGwD1aA-JLP1PRYjLAQ_Cyy6HLixiXnS24/s400/LittleGirls.jpg" border="0" /><br /><div></div><img id="BLOGGER_PHOTO_ID_5247019934039192674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYI0wRHxESkJ3M3B0gOXc7_sN4l7kL1ra8m0oNDaAPS-SuL-ZrPvo9do1w7aCenvpxlNNW0twVaDZrIV6AeK8OSfcs2vGNx3IVoO_DHtzqgyZVLr0hnhXo7SIP-kvFnpAWaU07UIDnUZbx/s400/princess2.jpg" border="0" /><br /><div></div><div>My love for photography and Photoshop lend itself to digital scrapbooking, so it was a natural for me. I am not saying I am any good at it, but the Sweet Shoppe kits definitely let me produce pages that I am proud of., and have given me a medium to work with in continuing to learn about Photoshop. I get 8x8 inch prints made up at a photo lab and put them into an 8x8 album. It is so much fun and I love having an album of lovely decorated pages. The other great thing about digital scrapbooking is being able to share them online with friends and family. The fun, inspirational challenges over at the <a href="http://www.sweetshoppedesings.com/">Sweet Shoppe</a> are just a bonus!</div><br /><div></div><br /><div>Anyway...so that has been the hobby I have been kind of throwing myself into learning these past few weeks, and I just wanted to let everyone know that I am in NO WAY abandoning my blog, in fact I have a good entry in the works about Cincinatti Chili (ever heard of such a thing?), so I hope to have that up soon!</div><br /><div></div><br /><div>-Diana, The Ivy Kitchen</div><br /><a></a>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com2tag:blogger.com,1999:blog-6389967975178810716.post-75370628278679330782008-08-19T12:08:00.009-04:002008-08-19T20:31:24.882-04:00Recipe: Maine Maple Sausage Egg RollsWelcome back to the Ivy kitchen, I want to apologize for my long hiatus. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Sometimes,</span> with all that goes on in a mom's life it's hard to find the motivation to do one more thing in a day, so the blog gets pushed to the back burner!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JDbiVm-HDfalMG8qVrRDPAUsXtfxeojmmec_Y5g78C_-vRoNAiG2NVx2BgXzQUUdwnoAJWOlDCsqaD_DJODUwoZQk_sa83lT3TDifh35TxxLuN3YGleauKBiY-B7i_IxLZErWcRyxGa6/s1600-h/er016.jpg"><img id="BLOGGER_PHOTO_ID_5236264176820477122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JDbiVm-HDfalMG8qVrRDPAUsXtfxeojmmec_Y5g78C_-vRoNAiG2NVx2BgXzQUUdwnoAJWOlDCsqaD_DJODUwoZQk_sa83lT3TDifh35TxxLuN3YGleauKBiY-B7i_IxLZErWcRyxGa6/s400/er016.jpg" border="0" /></a>I hope my faithful readers are still with me. My first post back from "vacation" is big one, so grab a drink and sit down! I am gonna share the recipe my world famous <strike>hubby loves them</strike> home made egg rolls! There is really no special occasion for sharing the recipe, other than the fact that I made them a few weeks ago and finally took pictures of the process for the first time.<br /><br />The reason I made them is that DH finally complained, after 9 years of marriage, that I have never made a batch just for him. I always make them for get-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">togethers</span> and pot lucks, and have even been paid to make them for other people's parties, but I had apparently, never made a batch for just him to enjoy!<br /><br />The name "Maine Maple Sausage" may be a bit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">deceiving</span> since I usually use Jimmy Dean Maple <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sausage</span> to make things easier, but in a pinch I have added a hint of real Maine maple syrup to sage or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Italian</span> sausage to make these egg rolls. Plus they are made in my <span class="blsp-spelling-error" id="SPELLING_ERROR_5">kitchen</span> which is located in Maine...yeah...<br /><img id="BLOGGER_PHOTO_ID_5236261798601875218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdsfkkpONZcDRvT97hzHnFnNWj86g-mB6eEs3pRZyf57v1Zp1hwFRPBIMJF36POqsVv9NaDhMSZNxQ26tqloHxiWzRVTw0tYzlzxzktO1_88GxlHWWVvaklwCF_qGwtx7QSUuIG1ogEYT/s400/er004.jpg" border="0" /><br />A bit about how this recipe came to be: One of my childhood friends (and next door neighbor) came from a Cambodian family. Her family came to the U.S. in the early 80's when she was 4-years-old. They were being resettled from the refugee camp in Thailand where she was born. Her family had fled, on foot, through the jungles of Cambodia to escape the genocidal Khmer Rouge regime that took over during the late 70's. Anyway, I was blessed enough to grow up with them next door to me. My friends mom, who we all just called "Mama" spoke no <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">English</span>, but is the best home cook that I have met to this day.<br /><br />Mama's specialty are pork spring rolls. She makes them for any and all occasions, including sending them over when someone in the family was sick or once, when I was a teenager, when our power was out and all our food went bad.<br /><br />As teens, my friend and I loved to cook together, and one <span class="blsp-spelling-error" id="SPELLING_ERROR_7">of</span> the thing<span class="blsp-spelling-error" id="SPELLING_ERROR_8">s we</span> always aspired to do was have her mom teach us how to make egg rolls. But this was her most <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">guarded</span> recipe, and she refused to teach us how to make them. She would always let us fry them, and once, ONCE she let us roll them, but she would never share her filling recipe.<br /><br />As a result, my friend and I set out to create our own recipe with what we had on hand in *my* mom's non-Asian kitchen on that particular day. Here is the list of ingredients we decided upon:<br /><br />Package of 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Wonton</span> Wrappers<br />1 lb. Bulk Maple Breakfast <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Sausage</span><br />1 medium onion<br />1 bunch Scallions<br />Baby Carrots (eliminating the peeling step)<br />Garlic (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">about</span> 3-4 cloves, crushed)<br />1 Egg, beaten<br />Seasoned Salt & Pepper to taste<br />About 2 quarts of canola oil fro deep frying.<br /><br />Well, the recipe came out tasting better than we ever imagined it would, although <strong>completely</strong> unlike Mama's egg rolls, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">hahaha</span>. I have used this egg roll recipe, unchanged, since that fateful day!<br /><br />On with the recipe:<br /><br />In the past I have spent a good hour dicing veggies, because the pieces have to be small enough to cook all the way during the deep frying stage of the recipe, the carrots taking the most time. Well, I guess those days are a memory as long as I am blessed with a working food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">processor</span>. <img id="BLOGGER_PHOTO_ID_5236262531576056402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hVpx4UNBQCPwakHchT47JWxSeGMrEqbBjRec28Jkxkela2uSK5mYe8EFjJ2VECqXLEGV29h71rm450BWpDrEvM9ACNLKxd2N7Lr4PQ1tosCso4vVMG3iDjaw7O_qeBU3C2W9ZdS0G5iS/s400/er013.jpg" border="0" />This was my first time making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">egg rolls</span> since I've had one, and let me tell you, it took about 90 seconds total to chop the veggies (I snipped the scallions into 1/4 <span class="blsp-spelling-error" id="SPELLING_ERROR_16">inch</span> sections using kitchen shears)!!!!! <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Yay</span>! There is nothing like revolutionizing a kitchen task!<br /><p><img id="BLOGGER_PHOTO_ID_5236262533223544146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKS5HQ0Sr0fW2jbAvq1A0uzMKsGI9o0XyjyGbbFkrc8kPbAUEkxC98GhnEkxxIA8ek2byY3K5cV-NKbLn43erIthp5XsKaF9GvtL3Zxk6DO4_YrmD2emWCeMHOdkUSngVTFruiCGBIxWM/s400/er014.jpg" border="0" /></p><p>The next step is to prepare the meat for the filling. Now, Mama never cooked her meat filling first, she would just trust that the deep frying would cook it through. I am just not that trusting. So, in a large non-stick skillet I add the sausage, 3-4 cloves of crushed garlic, and seasoning salt and black pepper to taste (I like well seasoned). I cook and crumble the meat until it is just BARELY done, just until the last shade of pink disappears. I don't want to over cook it because it still has to cook in the deep fryer.</p><p><img id="BLOGGER_PHOTO_ID_5236261790036481602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ld8hRAJc9GMZhbmDhs_V4Db1KU4WKxIfirXdvdnmtZ6SaxlZLxTwoCyq0mHN4QeVILeeOMl7Yif_A_wBEyTrrREf7mftS04YOJi5GdoUhlnL98vf9aErofORkFwgQ_yNq9-ntV54j8oi/s400/er001.jpg" border="0" /></p>Next I beat the egg and add more seasoning salt and pepper:<br /><br /><img id="BLOGGER_PHOTO_ID_5236261793746319074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7xNsGPv0E428L-kW17rgi5GLilctIWHgQKKHMloJqdOWiGsVxY87YUjbh5lIgaWmUciVYosWb3sBFIkk46pdH4eszHPwsVumdDdxpcjmQbFXFcGk9NpttTCYEKQ4CIWkUmxWpjR_9QKt/s400/er002.jpg" border="0" /><br />Then, in a large bowl, I toss the meat with the chopped veggies, and pour in the beaten, seasoned egg. I stir the mixture well to make sure all the ingredients are evenly distributed. During rolling, you'll want to keep stiring the filling int the bowl to ensure it all stays coated with the egg mixture.<br /><img id="BLOGGER_PHOTO_ID_5236261791763894882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1anwziNy1oLKcpEhFotUtmQFURxnQ_aNNlgB1e3c7jASo6AY5NxrLoXDS8HM4gVcq6P_Nd0FOw6KLY8NZddbxT-Pv6fbaGoQptGVp5sgk9ghLRWcnhwkpNPhYXUB4-nJ7pgwk6s2Dtu2z/s400/er003.jpg" border="0" /><br />Next, I assemble all the ingredients on my rolling surface, including 1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">separated</span> egg yolk, broken into a bowl, to use for sealing the wrappers:<br /><img id="BLOGGER_PHOTO_ID_5236261796658965234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ1X1mhQ_FJgYp-2xJdWiPJY99WNVjefBvxLZ01tXecHgTtgiWSiWEDr7XI2bMJKPlhdDNjPUI2hsurLeTLloGbET_oVIwMeuu27twnurMpfhnjXFRWaDcySSIzN4nGzImx1Anbqge78i/s400/er005.jpg" border="0" /><br />Rolling the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">egg rolls</span> is always the hardest part of the process to explain, and really <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">warrants</span> a video, but since I was making them at home alone with the Little Princess underfoot I was not able to produce a video. The Princess's <span class="blsp-spelling-error" id="SPELLING_ERROR_21">videography</span> skills are still quite lacking. So I will do my best to explain it:<br /><br />Begin by placing one <span class="blsp-spelling-error" id="SPELLING_ERROR_22">wonton</span> in "diamond" <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">position</span> in front of you, and spoon on about 2 -3 TBSP of filling in the center, but closer to the bottom point:<br /><img id="BLOGGER_PHOTO_ID_5236262036945848626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtRRRLJlBegZgVeTfCEO8L5iMQTgVpB90MNUTDFW0-A_tjiWMQVA63xdCh1IJMGGyyRsmyyjk1o1r8U-JjvKcT4t-rEJCSX5ccWC8ljli1oafCZWt4X89t_qdq1OGSJ0k1Bbt03puo_PC/s400/er006.jpg" border="0" /><br /><br />Bring bottom point up over filling:<br /><img id="BLOGGER_PHOTO_ID_5236262035811139346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBVL7edJarqQqaogkxWlrlIvuHeVQeeaCAW65CBgJoT8cH7sJfFGyhR2xl32ba8wCwhvRYbZn9To-nfhhP1wU09PAx5B5hECmKbmGCWbtObgsVPkNpDz-2OQApak76b0k3cA_969i1vWp/s400/er007.jpg" border="0" /><br />And tuck <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">bottom</span> point down under filling on the other side:<br /><img id="BLOGGER_PHOTO_ID_5236262041753824754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78XMLEK1DNgCidXhk3J0DRJ6wdj5ZJkTxHxG53lKCCyLMy80QpP9KBZIW-lQI4RWvavbGehw_CJZRTTAGh8C6ia7SurNRQsz6S6S5eNm2R9gek12_7_0ReIS3KnvcLdRwz9o2luEF6kwl/s400/er008.jpg" border="0" /><br />Next, keeping the filling wrapped fairly tightly, fold in the side points, and dab a little egg yolk onto top point, then continue to roll the <span class="blsp-spelling-error" id="SPELLING_ERROR_25">egg roll</span> up into a tight cylinder and seal with egg <span class="blsp-spelling-error" id="SPELLING_ERROR_26">yolk</span> at top point:<img id="BLOGGER_PHOTO_ID_5236262043197651682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMalnZjhNslh_hUlp09PBM526op28J1V37ucgHLfRJsh3cVfv0QbzKfXYJHq1ogKWuBAfOECXSjyhovi_9gmD-PZFAItrK0HVcDQfTQFTWDgTUaikM3rGLD0vm-uVe9YaES91GdiLVGSz/s400/er009.jpg" border="0" /><br />Viola!<br /><br /><img id="BLOGGER_PHOTO_ID_5236262043728507410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRFjU76FyHZwr8dpCz8y_DGAdhqMzllMmtZQ4DhIm70G1h4dggOv_QlB-1ckNzjPkdiwZzJ3h56kEVxGSqV3f6JErLImyrwOdmZLEuGxiD_LqTfbhEP6LQcj2sl64dh194LcN0ih6g_-M/s400/er010.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5236262524934587202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lt2c0cBdsRb6_1YiQC24nnM4YPSbgRZluQK1oNDrLcZF4wazbumxuKIAfgihAJ3YJ9wD1H7zfk-4zBweo3e4OIP-vuBUozCVKug1e6KUmZnorEpp8NSi_JEHgaOi2hic2U0xIS0-5Cfk/s400/er011.jpg" border="0" />While I am rolling the egg rolls I put the canola oil in the bottom a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">stainless</span> steel dutch oven, or large flat bottomed skillet. I put it on low heat so that the oil can be slowly heating while <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">completing</span> the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">egg rolls</span>. Raw wantons get soggy (causing ripping) FAST so it is important to have the oil pretty much ready to go when the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_30">egg rolls</span> are done being rolled:<br /><br />Test to see if the oil is up to temperature by dropping in an extra <span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">little</span> piece of wanton or a piece of carrot. The oil should bubble GENTLY around it. If the oil bubbles too rapidly or smokes at all the temp is way too high and you will probably set off the smoke <span class="blsp-spelling-corrected" id="SPELLING_ERROR_32">alarms</span> and/or start a fire, <span class="blsp-spelling-error" id="SPELLING_ERROR_33">lol</span>. It is very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">important</span> to constantly temper the flame when you are deep frying on a stove top. There are plenty of times when the oil is hot enough that you don't need the flame to be on at all.<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUN0yGNlJzz8sKkt9MTLdmyxvfGNw2jJt-xY6C8q_1UhCW6KCejhKw-eATYRL7k3M9NfixfPY4fkBIhpgGZ7ceOgE6_CAWMdpOLIrWRLqBVz-z_wzW7mNhPgdEmCVfDz8a-Q18t_Nwbn_/s1600-h/er012.jpg"><img id="BLOGGER_PHOTO_ID_5236262526446249122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUN0yGNlJzz8sKkt9MTLdmyxvfGNw2jJt-xY6C8q_1UhCW6KCejhKw-eATYRL7k3M9NfixfPY4fkBIhpgGZ7ceOgE6_CAWMdpOLIrWRLqBVz-z_wzW7mNhPgdEmCVfDz8a-Q18t_Nwbn_/s400/er012.jpg" border="0" /></a> Fry the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_35">egg rolls</span>, 8-10 at a time, turning if possible, until the <span class="blsp-spelling-error" id="SPELLING_ERROR_36">wontons</span> are golden brown, remove <span class="blsp-spelling-corrected" id="SPELLING_ERROR_37">from</span> the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_38">oil with</span> METAL tongs and let drain on a plate lined with paper towels:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-YRy5hSawqF20bB0q3345w8JCGcaCupqCp9oiLsstuzcgRppT4QP-aFOAOvOX8782qhQeiOpVg1ChtmhBxqf66GRh32ebZhsybQ0im_AccLcpBT95AaBOeqw13CExoxr5eXYwRh-jZp7/s1600-h/er015.jpg"><img id="BLOGGER_PHOTO_ID_5236262537659973890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-YRy5hSawqF20bB0q3345w8JCGcaCupqCp9oiLsstuzcgRppT4QP-aFOAOvOX8782qhQeiOpVg1ChtmhBxqf66GRh32ebZhsybQ0im_AccLcpBT95AaBOeqw13CExoxr5eXYwRh-jZp7/s400/er015.jpg" border="0" /></a> And there you have it, my most requested recipe, serve with rice and hot pepper or sweet and sour dipping sauces! I hope you enjoy them as much as we do, and thanks for reading!</p><p>-Diana, The Ivy Kitchen<br /></p><div> </div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com5tag:blogger.com,1999:blog-6389967975178810716.post-30482175105346898782008-07-20T10:19:00.005-04:002008-11-07T05:30:27.364-05:00The Sound of Silencio: How Quiet is TOO Quiet?That is the question we parents of toddlers are constantly asking ourselves...and here is just one of many possible answers:<br /><img id="BLOGGER_PHOTO_ID_5225101854599060082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjCKKFJsZLylP2m_EgFjFu3BaztF0WWL_chHIpOYeLDDj46koBo4uENdQ2nUI0li5hfDh9o02EiXvSUpGNIjGPNaAxu3SzclNIxFN1VbwzdeQKCLdHmoSLpzY7pyJxNuD6t4FcfGYf417/s400/flour2.jpg" border="0" /><br /><div></div><img id="BLOGGER_PHOTO_ID_5225101857516862322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMzxOwrb7XZUN8a2bbtgKzHxOft7z8OBCwUc3T0ThCuXbny4Az5vBm48dCWEGITutEfgq67mCbgM20zcKTWxV4NBl85OR01FVW8y4t9d0Btr2IcugOKx-XfrBjF6gOSbyVeXUdoVTBSX-/s400/flour.jpg" border="0" /><br />Diana, The Ivy Kitchen<br /><div></div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3tag:blogger.com,1999:blog-6389967975178810716.post-91799516790027368832008-07-16T12:04:00.007-04:002008-11-07T05:30:29.435-05:00Scrumptious Strawberry Season Vol. 2 - Strawberry Banana ShortcakeFinally! Here is the long awaited (or long forgotten about) 2<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span> half of my Scrumptious Strawberry Season entry! What is strawberry season without strawberry shortcake? Try explaining that to Dear Husband while he is grumbling and complaining about the can of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Reddi</span>-Whip he had to make a special trip to the store to get ("I thought picking your own strawberries was supposed to be a way of saving money!" No silly, picking your own strawberries is a way to ENJOY the season and an excuse cook and eat yummy food, DUH!!!). <div><div><br /><div></div><img id="BLOGGER_PHOTO_ID_5223646045303361138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvI2ioqpxFLYHBs1YyzzYsVfMMNacG4P-_mu7j1p3Z4W7pNVwbIqXhUcyQI8TwNdqWEd2jfQs1dMAzcUIUuktRFXSN-NfrfT1fKSDZdvIhML4235e1oWe9k-f-JUV9HZNjwX1UnK-TeVw/s400/SBSC001.jpg" border="0" /><br /><div>Thus follows the recipe I used to make this year's favorite beginning-of-summer dessert...with an unexpected twist!</div><br /><div>I used this recipe from <a href="http://www.allrecipes.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">allrecipes</span>.com</a>, but I basically only used the shortcake part of the recipe, not the berry part or the cream.</div><br /><div><a href="http://allrecipes.com/Recipe/Strawberry-Shortcake/Detail.aspx">http://allrecipes.com/Recipe/Strawberry-Shortcake/Detail.aspx</a></div><br /><br /><div>2 1/4 cups all-purpose flour<br />4 teaspoons baking powder<br />2 tablespoons white sugar<br />1/4 teaspoon salt<br />1/3 cup shortening<br />1 egg</div></div><br /><div></div><div>Preheat oven to 425 degrees F (220 degrees C). Grease and flour one small cake pan or small rectangular casserole dish. I prefer my strawberry shortcakes to be rectangular, they are easier to work with, I think.</div><br /><div></div><div>In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. I washed my pastry blender to have it ready right away, as I use it to crush my berries instead of slicing them!</div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5223646339296341986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vMzTZHD-QS0P634vP5BbLe0TI8KQNnpdA-bdGdE1dCBfame4pWXP-5p3oeBf7qChSnxcjp0YM2INMSkIpcxWZoKkrO7Rl2JENnpxFTi88k3rTIAq1XxMbHZc0cBLr5qSFnUyXC5Ye1ye/s400/SBSC007.jpg" border="0" /></div><br /><div></div><div>Make a well in the center and add the beaten egg and milk. Stir until just combined.</div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5223646345725007122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOlr3cSVy6cp4L61fdJeZLaKnfj6qqYdUS5z0TGsIn0J2LePqE7WjJIOGFT2hEgEk5WlGNAuUt-cKNDntx7_Bhk_oYznnkm02sBbNh_A1yAnJp11kYO-PKOaSUs0V05AnrzFmPTI_7Rxp/s400/SBSC008.jpg" border="0" />Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.<br /></div><br /><div><img id="BLOGGER_PHOTO_ID_5223646370993005826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSFWHSUuvkywZ6ZPz09sQ9P6JXLFpBK-u-997XecY7HLJn_w84FTY7ZkIxePDj7ABMhFuXQiBLDw2At4xQP97E2-zTlmNjkW419OMgrGNwUn9JRTQt0kJ65ZiiT2l9hqJ-zVcW_OiapXg/s400/SBSC010.jpg" border="0" /></div><br /><div>While the cake is cooking, I prepare the RIPE berries by crushing them with the pastry blender.<br /><img id="BLOGGER_PHOTO_ID_5223646078912098386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRg2d-cpWjlW8csQd_vldM_cCtt5ohcFXJfMIKudFw-_HgrcPQ21JaDQXIGN5PtN1NY28HR-Q-FNIl8j0igMWuuJybHE6uH-7nmZG_d-POQstQjzU0yG_c8hsUUh8VxNBga0P2B4tUFn-/s400/SBSC002.jpg" border="0" />While crushing the strawberries, I glanced over and saw two lonely bananas that would shortly be taking "The Long Walk" to <span class="blsp-spelling-error" id="SPELLING_ERROR_3">MIL's</span> compost pile. Maybe you can, but I can't leave a dying man....er...fruit behind, so I grabbed them and sliced them up and added them to the crushed strawberries. I added a little lemon juice (about a TBSP) to keep the bananas a nice color, and added 1/2 cup of white sugar. Mixed it well and set it aside.<br /><br /><img id="BLOGGER_PHOTO_ID_5223646085408265362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpPoZur8dVYml5-JoxSUW-X9WNC67tCPKDwQY7BFaw9NcglyWltQEKlqUC4hXDHEqxXm2oygwnIGw6k92e2CpfhmBg7fXYdWsEukrbneFELCO0NBka9yJfC59hZGNuyihEYNbNkvE4PI0/s400/SBSC003.jpg" border="0" /></div><div></div><div><img id="BLOGGER_PHOTO_ID_5223646089308919650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErRwHgZ4InuU95LTw_J75W8QgkAuG8oXXPf-svW_g8rvKiwyskwrM7DdMJNzf48a7FET2NDh88bd4EFIZlGPIxKtUWQFlVjd038rIq_Vc6cHMIkR7JPtkkWXB8hI_OrKgxfjt34AwRnA5/s400/SBSC004.jpg" border="0" /></div></div><br /><p>Need I say more? I think not. But I will :P In hindsight, I would have used a little more sugar. The berry filling was a little on the tart side, probably due to the addition of lemon juice. I like mine more tart, but I would probably add 2/3 cup of sugar next time to suit a more universal palette. But all in all, the bananas were a delicious twist!<img id="BLOGGER_PHOTO_ID_5223650700668581458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqvh_Hc878UrVQ9y8yJIbTkv-msj3RM2sFdqAmzbS3KQcXQFRh-VX2z-aUp7rb9s3YVSa7wFn1mvKwBBtxMa5LboeOLFzrL6Y_utG0oKkYXq9H62esHJROF-lGjtiXt7cyLkisYM2TVJD/s400/SBSC005.jpg" border="0" /></p><p>Anyway, once the shortcake is cool enough to touch, cut it into squares of a desired size, and cut each square in half. Pour some berry mixture over the bottom half of the shortcake, followed by a good size squirt of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Reddi</span>-Whip, then layer on the top of the short cake, some more berries, and a final squirt of the sugary, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">aerosol</span> goodness that is Redd-Whip. And there you have the finished product: Strawberry Banana Shortcake!</p><p><img id="BLOGGER_PHOTO_ID_5223646636913912930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLCxHmpE9MpLnBcKg6jMiPRNct1_xscI65weD9jWENsE941h1jCYsVjcIMil04cX41VPFPa-Zt7oZxC3UJbUfVaiWGB3Adj7_SAiB2oSVE4E8n97iZoi7Zd-396C3iv-IckG2l9wrLLgL/s400/SBSC012.jpg" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5223646622312348562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QtLgid0IqXMvOCuL2PVmIa18UG4U3E_kk4mn5Y-30avr0OOWhyMk_lQcI7YTHC-XBsvujZ9ClbXph5pXKhyyh94SzUEF0mevdFtbFtnbChccckCtWXaPuPCiJASJL_1eC5u4jZeyZHZi/s400/SBSC011.jpg" border="0" /></p><p>The Little Princess is going through a picky stage right now with food, basically if it's not cereal, peanut butter, Goldfish or a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">hot dog</span>, she ain't <span class="blsp-spelling-error" id="SPELLING_ERROR_7">eatin</span>' it. I was somewhat reassured when I put this down on her tray and got the repeated reaction of "Oh WOW! Oh WOW!" :)</p><p><img id="BLOGGER_PHOTO_ID_5223646639508067490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiyoKHWNDI7Fu_c6JZz90beELaJTcOeoscd29_BpzrGILsJJe8c6TjIkETjkVqZJhN5ckAf2JXiAGo6YrgTEshYVJez4fxAI12GT-6Fwuc-hJoo5nMVqRaSDD6W39YmUz8xtScp84TBm4/s400/SBSC013.jpg" border="0" /></p><p>Thanks for reading!</p><p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3tag:blogger.com,1999:blog-6389967975178810716.post-49437186083876431492008-07-07T22:39:00.005-04:002008-11-07T05:30:30.610-05:00Fresh Off The Needles: Stars and Stripes Toddler Sun DressWell, I meant to post "Scrumptious Strawberry Season: Vol. 2" within a day or two of posting "Vol. 1" but time got away from me, and it has been a BUSY holiday weekend! So "Scrumptious Strawberry Season" will now be interrupted by the latest installment of "Fresh Off The Needles."<img id="BLOGGER_PHOTO_ID_5220469389611901746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpS7ftOMecXFMwJMhyphenhyphenj-oPsU4BAUSKDJ0c8NUM2E9mPcVvbkiweZ4lxlEWMuiM_2eYcNINQ2ZNeyE50QM4beyJbjROhGdYf8LUaPmOzWy9lMKpSqGFPROGTXvxyAjmAgYROtMr39r1yrL/s400/starstripes002.jpg" border="0" /> <div>Since my first post showing the knit toddler sundress that I made in May, I have made two more. I have not had the chance to post a picture of the second one yet and the the most recent one is the dress I will talk about here. I have been designing a 4<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> of July themed dress in my mind for awhile, and actually started knitting it before I had the design pegged. The construction is the same as the first ones that I knit, but I made the skirt on this one a few inches shorter. The color theme is American Flag inspired (obviously) but I chose "country Americana" colors instead of straight red, white and blue. It was meant to be worn by the Little Princess for all of our Independence day get-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">togethers</span>, but it turned out really cute and she will be able to wear it all summer!</div><br /><div></div><div>I finished it the morning of the 4<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span>, right before leaving to go watch the parade!</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5220469390586881138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-YSnZF1HGpLLQCj0mXO9KgoElbYOmn0mcA1bqkApZmg682kLz9mNtKUXDFCSnjW8_-6UrHMUG2Qd-e_wIIw3BvJXW4lU-GtXNZHpWiz0jkeobGqJ2dDsrkheipEfquBiNcZZuDka9eMn/s400/starstripes001.jpg" border="0" /><br /><div></div>Since I have had tons of blog hits from people looking for a knit toddler sun dress pattern, I will post it here. Parts of it were inspired by a free pattern I found for a tank top online, but I have changed and added so much that I now pretty much call it my design, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">hehehe</span>. Keep in mind I am no expert pattern writer!<br /><br />Stars & Stripes Toddler Sun Dress (Size 2T)<br /><br />Materials:<br />Size 9 (US) straight needles<br />1 skein each of worsted weight yarn in red, white, and blue<br /><br />Back:<br /><br />*CO 84 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">sts</span><br /><br />Knit 8 rows in red for garter stitch border.<br /><br />Switch to white and p 1 row<br />Work 4 more rows in stockinette stitch.<br />Next row: k2, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">sl</span> 1, k1, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">psso</span>, k across to last 4 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">sts</span>, k2tog, k2<br />These 6 rows form 1 stripe.<br /><br />Work 5 more stripes, reducing in the same fashion every 6<span class="blsp-spelling-error" id="SPELLING_ERROR_9">th</span> row. (72 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sts</span> remain)<br /><br />Work 2 more stripes even with no reductions.<br /><br />Switch to white and begin the last stripe (total of 10 stripes). Work two rows even.<br />Next row: k3, (<span class="blsp-spelling-error" id="SPELLING_ERROR_11">sl</span>1, k1, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">psso</span>)x15, k6, (k2tog)x15, k3 (42 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">sts</span> remain)<br />Work 3 more rows even.<br /><br />Switch to blue and k 1 row.<br /><br />Work the following chart bottom to top, left to right, right to left, etc...<br /><br /><img id="BLOGGER_PHOTO_ID_5220469388464343458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleCS4d5gcgIJSoPXlVK8PWgGUQcRHQ8mUfJEOws9C83nr_9wrJAcDlpRV0Bp2Wo2hDMcnQIj7YFq5XDJlfZkOhOLvtNycAuEqdInz6iVw1r5abOwcJFrDiVyFFqIjVFwN6nKeDRgSAosD/s400/AmericanStarsgraph.jpg" border="0" /><br />Next row: BO 5, p across<br />Next row: BO 5, k across<br />Next row: p2, p2tog, p across to last 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">sts</span>, p2tog, p1<br />Next row: k across.<br /><br />Repeat the last 2 rows 2 more times*, BO<br /><br />Sew in ends.<br /><br />Front:<br /><br />Work the same as given for back between **<br /><br />Straps<br /><br />Next row: p7, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">BO</span> 12, p7<br /><br />Work on these last 7 stitches for 20 rows in stockinette stitch (approx 5 inches), BO.<br /><br />Re attach yarn to remaining 7 stitches and work on them for 20 rows (approx 5 inches), BO.<br /><br />Sew in ends. Join front to back and sew side seams, sew straps to back of dress.<br /><br />And that's it. I am hoping there are no errors, but it's almost a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">guarantee</span> that there is, please let me know if you find anything glaring! Thanks for reading!<br /><br />-Diana, The Ivy KitchenDianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com4tag:blogger.com,1999:blog-6389967975178810716.post-87096195269481646912008-07-01T00:01:00.008-04:002008-11-07T05:30:33.458-05:00Scrumptious Strawberry Season, Vol. 1Remember how I said that I never intended for my blog to become a forum for reviewing Pampered Chef Products? Well, I also never intended for it to be laden with recipes for jams and jellies. I guess it is just the season for it. Here is yet another sweet sandwich spread tutorial for your viewing pleasure (or boredom...)!<br /><br /><div><div></div><div>Strawberry season in Maine starts late and is pretty short. Depending on how the spring weather has been it runs from late June through early July. So you have to plan picking times strategically to avoid under ripe berries at the beginning of the season, and worse, over ripe berries that start to get mushy and grow mold at the end of the season. If you get them at just the right time, picking can be fun and the strawberries are just plain beautiful!<img id="BLOGGER_PHOTO_ID_5217892526132625906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxj9HStznlqiTEenbuGypw8c01V_Zt5ZsDJ_ls5C0OsuZCLVffjKVrLJXoAVl7GMCHXAaO7aJB4hHQmf0g-Lq4dBJHr78W4zcZS_CoA6L4r0aeQbHNfpw8H0KESuq-1FaEvO9ieSLIy1U7/s400/SBJ001.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5217892532212675714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd57zeq1sOuNNKu26ShDJibCqvyO1hAHCGj_z_hr-d54pEnrDut_DYsTkGdpg_06bXT_yXKYFc4AjBecKFYK8vB9wgkCqPAUDoctSDjudeezlKg3vVcS0OMT0FoTcrKbOfoC6cpfdBXVpN/s400/SBJ003.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5217892534944201378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzgL-0gijj19CPnnSTSJVGsyPshyphenhyphenlC37VNT1U8ztd-BVQrEQ2A8L2P3Jb4EIMDZTqz339aWpiW3h-9R36rkv3bn-BxwK8sUy1G4wp95zCkLK9pu3Q6YrLRTWidfiCCXmsfwrUdvzHsouf/s400/SBJ004.jpg" border="0" />Where we live we are fortunate to have many farms around that open up for "pick your own." The prices this year were around $1.90/lb which is about 1/2 of store price. I am not sure how many pounds of strawberries I picked this year, but I went twice and got this much (a counter top full, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hehehe</span>):</div></div><p><img id="BLOGGER_PHOTO_ID_5217892529603053394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G5kilFq9tSv7NGDvVGusgHbe6sBqN4b4R4NoKPSfub1wJX4C08spOcxU8LznYt73ZuAV9vss-lmySoPh5Jb9cCEvT3S8yRC_gC4HKYeO1yC1t_L67bOnWq-TRJ5xhK4gZUsLnIPsI4Lz/s400/SBJ002.jpg" border="0" /></p><p>My primary objective was to make as much Jam as I could. It's a way to bottle up the season for enjoyment year round, and because jam lasts for more than a year after it is canned, it makes great Christmas gifts in the food baskets that I am so fond of giving out, so really I can never make too much. On to the recipe!</p><p>I used the recipe given in the insert that comes with the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Certo</span> liquid pectin.</p><p>4 cups of crushed strawberries</p><p>7 cups of white sugar (yes seven!)</p><p>1 packet of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Certo</span> Liquid Pectin</p><p></p><p>I start by filling the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">canner</span> about 1/2 full with water and bringing it to a boil. This may take awhile as the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">canner</span> is basically a giant stock pot as you will see below. I fill it by pouring the water in with a 2 quart pitcher, the pot is way too heavy to move once it is filled with water! </p><p>Once the water is boiling I place the washed jars inside and boil them for 10 minutes to sterilize them. Then I turn down the heat, leaving the jars in the hot water until they are needed (I also sterilize the ladle & funnel).<img id="BLOGGER_PHOTO_ID_5217893173631960130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvrEgqZDAUHGwxd9IA9hppLJiekrSoLbZMkNtXItqslJXmeiUMDcYQ6-LjoT4RiWdAaTyeI1cGIke7T-lFXttJo-HIdC4gS6gWwSecCUq5y9RYCe7PF44d7kPJPLoGtjqvPtLKBU_fFIe/s400/SBJ012.jpg" border="0" /> The next step is chopping and crushing the berries with a pastry blender:</p><p><img id="BLOGGER_PHOTO_ID_5217892857122990914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNIOLtCyBu6RUDafq5bZUsCNWtHcmDEByKkfsg5NaeKaQbgO1Sg_NPPQdndYvbcr-IaSwYVCQhKVEmo3LVCnRlwxTOtFr0H4poKlmJC8uGoCyyDe779mFL6SsoVlQQcE-6lhZdaLXLhz5/s400/SBJ006.jpg" border="0" /></p><p>Then I get everything ready to go <span class="blsp-spelling-error" id="SPELLING_ERROR_5">stoveside</span> - The sugar, the saucepan for cooking the jam, and the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">canner</span> full of hot jars:<img id="BLOGGER_PHOTO_ID_5217892855891662018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-LlQ4rrEpRcgANX-5d4r1uRjbyiLyCT5TGb71PYirGDknLqXnxU1r4LWKl3qCGzO6k5jLlruhs1gott5lYxAH-c2KnE5FZ__rsbGVVlrF_v79_5udaOXnni7km97rIxWYp673D94_uKO/s400/SBJ007.jpg" border="0" /></p><p>I also wash the new lids with hot soapy water, and then rinse and dry them very well.<img id="BLOGGER_PHOTO_ID_5217892861519813410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr_rBbzmIhxCuTljKPIGX0wa1_xsPozhZHBLwJJHev-QcK6yp0hH3VWY10dHRdiCproA6YxcYt4yVxykXAndD07iEBP7RGweN2klnhr46a05Xfw1f8t6tO0fqK_OkShFCJyg_jgDTlRO_/s400/SBJ009.jpg" border="0" /></p><p>Next, I measure 4 cups of crushed berries into the saucepan (if you have any crushed berries leftover, save them for the next batch of jam, or use them in strawberry shortcake or as an ice cream topping). Then I combine it with the sugar.<img id="BLOGGER_PHOTO_ID_5217893169328305010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DO8jMf1jEzOJy0_SldABF6ycPVGE72J-w9HhzjBH6fJoE_ayOo433iPyjQ92tzD_G3L0c1Oyk3UH3nbd0aN1gPdSVPZEz_tL47BPF8WHR0K6oJDyGqBO54RIjyszU8JjAfCkj1cTR8Ic/s400/SBJ011.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5217893177206144178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtSWyKNa1DyodHEITj5jA8bNAHsQ3gXaDJXpOC8hruJhbZhG88_kRq4GK_yx41LfQ3_t9HuL-VJQire42qBdOFr2Nz2dCABKFH1b0f3c8wh-tBmpz64Oeiq2vNeztmRhyphenhyphendBeGsQVlCLAS/s400/SBJ013.jpg" border="0" /></p><p>Bring the sugar and berry mixture to rapid boil that can not be stirred down with a spoon. Add the packet of liquid pectin and boil for exactly 1 minute more. Remove from heat and skim as much foam from the top as possible (as quickly as possible):</p><p><img id="BLOGGER_PHOTO_ID_5217893518763272354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHy-1ujEtwW2fw897bpoiBhvnDGRo8TOpJP_D0grCDblZlwXoa4J0v2DFhrpjktOEkCtGd8Xoc9diDO7_dwCN5XA5Om051wWdkbzeJ0CMbUSsR2C5ttsQPis7jzMRv_FcMJFJzHddjM3E/s400/SBJ016.jpg" border="0" /></p><p>While waiting for the berries to come to a boil, use metal tongs to remove jars from the hot water. Place the hot jars on a paper towel or dish towel, they should dry out very quickly. Have the jars ready right next to the saucepan. After the jars are out, bring the water in the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">canner</span> back to a boil (make sure to have the canning rack up and resting on the sides of the pan, you don't want to try fishing it out when the water is boiling!)</p><p><img id="BLOGGER_PHOTO_ID_5217893521582939810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLkIR9IdLOlByfeUX1DgvWJAOSbU8bsrbDdEHJbAerfrOebQrd2injCDjL0OPzOpwFdIJjHcZzqi24gxggN7_UiNPXWy_4iFD5zMwzIVUB7GmTqV6q-QT6HM3ssSWPsm70T3GjNl4eKwS/s400/SBJ018.jpg" border="0" /></p><p>After skimming the foam, immediately ladle the hot liquid into the jars, using the canning funnel. Fill the jars to 1/8 inch of lip. This recipe makes about 7 half pint jars. Something I learned the hard way a few years ago is never to cook a double batch of jam, it just DON'T WORK for some reason (meaning it doesn't jell or "set"). So when doing large amounts of canning you have to cook one batch at a time, so it is important to be very organized and keep a sink of soapy water to throw your utensils and pans in so they will be ready for the next batch. </p><p>Use a wet paper towel to make sure the rim is free of any of the liquid because it will mess up the seal when you put the lids on!</p><p><img id="BLOGGER_PHOTO_ID_5217893522285758898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20N8bHVxEe2eUg5avM3BiOOaO_7uFJDCVKMEB7wej59q8Fe1r2QA-IUTnDmw1XfeB2_HGKq-DrfthsWo2OdTuSrpEf2FEBosiQ8cqGX0XZuESzHT-xqbAxdInzr0UtBKdM04nV2XPgv69/s400/SBJ019.jpg" border="0" /></p><p>Place the clean, dry lids on top of the jars, making sure the rubber seal is sitting squarely on the rim of the jar.</p><p><img id="BLOGGER_PHOTO_ID_5217893525701488866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftAEi0VoV0JsSqAG5OqSTihDbjjcGnzV9BNGPCquzUM0pwEwFE-kYsmrveYeDRBVTb9Cjxe6tbh67jwC-aoaFV3Kcelm5oFkDaV8kzAEBV-OyIudOTaTn2fZnTpzuMYxAbfB5RjobjuXZ/s400/SBJ020.jpg" border="0" /></p><p>Screw the lid rings on tightly and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">place</span> the jars, one by one, onto the canning rack. SLOWLY lower the rack into the boiling water. The water s<span class="blsp-spelling-error" id="SPELLING_ERROR_9">hould</span> cover 1-2 inches above the tops of the jars. Place the lid on the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">canner</span> and boil the jars for 10 minutes. <img id="BLOGGER_PHOTO_ID_5217893178835501026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHMiW3XTdLNWsXxI-Dl1IfCLdA5vrZIcZyEZA46JyTWi3HVnRyLhsvi-3ZyuMhyAMg-0nCtzkI4Sm95ewRKvx-k1-AG-rRpxAO1w0WYlHxynEMVxHYh3X5HcQd0AdAMD-4U-AErYo24j7/s400/SBJ014.jpg" border="0" /></p><p>After the 10 minutes, turn off the heat, remove the lid of the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">canner</span> and use metal tongs to lift the canning rack out of the water. Use a pot holder to hold the rack handles and slowly remove the rack from the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">canner</span>. Using a potholder (the Jars are VERY hot!!!) place the jars, one by one, onto a dish towel or paper towel. Let the jars rest for 10 minutes, you should hear all kinds of "pops" as the jars seal in the open air. After 15 minutes, test the seal of the jar by pressing the center of the lid with your finger. If it does not pop up and down, it is sealed! If it is not sealed, process it in the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">canner</span> for another 10 minutes. If it still doesn't seal, store the jam in the fridge and it will keep for 3 weeks or more.</p><p><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Once</span> sealed, let the jars cool to room <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">temperature</span> for 24 hours. After 24 hours, tip one of the jars. The contents should be "set" and not slosh around inside the jar. Properly sealed and set jams and jellies last a year or more stored in a cool dry place! If for some reason the jam has not set, but remains sealed, it still makes WONDERFUL pancake and ice cream topping, also a GREAT gift!</p><p>I ended up doing two batches which <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">yielded</span> a dozen 1/2 pint jars and a 1 pint jar (pictured here with one of my more underwhelming loaves of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">homemade</span> bread):<img id="BLOGGER_PHOTO_ID_5217893198722479922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wElLBqouStKC4cuEOqU2PVN6qvy3PshzgiPcaj29eOS1luxQMwmjj6wZsy0LT0OP1J03wDXB1ygoabmu7oJDrX_uqK1ztrgcJ08T-CbJ_Vah2YJIivG1fURjmawP7x_ecHDp91G05G-H/s400/SBJ015.jpg" border="0" /> I was pretty tired by the second batch and I actually started my first true kitchen fire when the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">strawberry</span>/sugar mixture boiled over into the drip pan. It was easily put out with a splash of water. I also burned my finger when I touched the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">inside</span> of the <span class="blsp-spelling-error" id="SPELLING_ERROR_20">canner</span> by accident! So learn from my mistakes and don't can tired! I wish I could have done more, but I have not had a chance to pick again, and I am guessing this past weekend was the peak. I did have some leftover berries...which you will make there appearance later in Vol. 2 of Scrumptious Strawberry season!</p><p>Anyway...this is the first time I have made strawberry jam and had all the jars seal and set properly, so I am excited. We have already demolished 1/2 pint of the jam, and it is so good and so fresh tasting. Now I am looking forward to raspberry and blueberry season! Thanks for reading!</p><p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com7tag:blogger.com,1999:blog-6389967975178810716.post-27129267650355879202008-06-19T18:22:00.009-04:002008-11-07T05:30:35.419-05:00Recipe: For The Love of Leftovers (Spaghetti Pie & Roasted Garlic Bread)I never intended for this blog to become a forum dedicated to reviewing Pampered Chef products, but I have realized that a good portion of my heavy rotation kitchen tools come from Pampered Chef. Also, the fact that I just got a shipment of new Pampered Chef stuff from the party we had a few weeks ago adds to my enthusiasm! Actually, the shipment came the day before we left for our trip to Vermont. Talk about torture! New kitchen tools and no time to use them, hehehe.<br /><br /><div><div>Here was the haul from the latest party (keep in mind I got some of the items at half price and 20% because of hosting a kitchen show). It includes: Deep Dish Baker (stoneware with cranberry enamel), Classic Batter Bowl with Lid (will be AWESOME for jelly-making, it's the perfect thing to make and store the infusion in), Deluxe Mini Muffin Pan with Mini-Tart Shaper, and the Medium and Large Scoops (for size versatility in cookies & meatballs):</div><br /><img id="BLOGGER_PHOTO_ID_5213727177843536018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB92B03FWeOkphndKINB0oQm5XzE8MUgZo5L55hUyhy0BOxfrSvZX2nxcX4KtHiCysuIHBFmRHEwbWFqgtJrhaQUsaf3ccUowHIG7Wd3fKpFZNHsxj0shvqJrxI00ZC-4RdCzcrOA_UX88/s400/rg001.jpg" border="0" />I am looking forward to making some yummy deep-dish pizzas with the new baking dish, but with stoneware you have to season it a bit with more oily foods before doing bread products in it (the process also darkens the finish of the stoneware). I have a large Pizza Stone that was my very first Pampered Chef purchase about 5 years ago, and it is very well seasoned as you can see:</div><br /><div><img id="BLOGGER_PHOTO_ID_5213727211963185154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KqM3EJr7U2Xg0KU3EVuk0ZygTP9VOnkFabqv3rUjg9J6Jcdctup6oeJoCJ1E_9ey6RTUPsviPgQNEFr0AZ6SeXnZjxKDLdmuf0mBi18RSX9w8H7Bp61eftjWYEBIndz5ZcfB-_LEMBX1/s400/rg002.jpg" border="0" /><br />I was rooting around in my freezer and found a package of frozen leftover chicken spaghetti. I typically freeze leftover pasta with the sauce for use in making pasta casseroles or spaghetti pie. SO I decided to do the maiden run of the Deep Dish baker with spaghetti pie - sans the crust.</div><br /><div></div><br /><div>I thawed the leftover spaghetti (only keep frozen cooked pasta for 2-3 months in the freezer, otherwise it will become freezer burned), added some pizza sauce, and topped with Monterrey jack cheese. I baked it in a 350 degree F oven for about 25 mins.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5213727031152376050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZmN-zLyiDASGmRDJ1Jfk2ON19pw_iGKApiP4B3EAzHb32TbhWCcyj2B06jrEAQv3wX4OQhqbzASMQymeou-ecJ-9AbiFb-rMOjqMU1P3VY90b0GlsXrLXU9UvRn7j0pwsxTMoYn4R85L/s400/rg003.jpg" border="0" />It's a great use for leftovers, and the new baking dish makes the presentation so pleasant that it doesn't feel like you are eating leftovers.<br /><br />However, this batch did make too much for our family of 3. So, you guessed it, we ate left over spaghetti pie leftovers the next day, hahaha. To make this meal feel less like leftovers, I decided to try a new garlic bread recipe that I found on <a target="_blank" href="http://www.allrecipes.com/">http://www.allrecipes.com/</a> (of course). But the french bread recipe that I have been using hasn't really wowed me, so I also decided to try a new recipe for that as well.<br /><br />Here is the french bread recipe (bread machine technique - where I make the dough in the machine and then form the loaf by hand):<br /><br /><a target="_blank" href="http://allrecipes.com/Recipe/Sweet-Honey-French-Bread/Detail.aspx">Sweet Honey French Bread</a><br /><br />3/4 cup water<br />2 teaspoons honey<br />2 teaspoons olive oil<br />2/3 teaspoon salt<br />2/3 teaspoon white sugar<br />2 cups bread flour<br />1 1/2 teaspoons active dry yeast<br /><br />Here is what my loaf looked like:<br /><br /><img id="BLOGGER_PHOTO_ID_5213727030836592082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yY4ygLV5KtgVJtZGYX5lUyTgc9N1DK_CgZByIz91MCSofurI5B0oDjN3ezuYiavqhg8hMbGLTfQhyphenhyphenKGUbRrKMgDwtVyRNwVX6YSa3VI7zElWaqjTsV5Xqk0mwMxUBVa-frVaD8bttRmg/s400/rg004.jpg" border="0" /><br />In the past I have made garlic bread by buttering the loaf and sprinkling on garlic powder and garlic salt. It's OK, but I wanted to try something a little different, so I tried a recipe for <a target="_blank" href="http://allrecipes.com/Recipe/Roasted-Garlic-Bread/Detail.aspx?prop31=1">Roasted Garlic Bread</a> . Roasted garlic has been a topic that has intrigued me for quite some time.<br /><br />3 bulbs garlic<br />2 tablespoons olive oil<br />1 (1 pound) loaf Italian bread<br />1/2 cup butter<br />1 tablespoon chopped fresh parsley (optional)<br />2 tablespoons grated Parmesan cheese (optional)<br /><br />The recipe calls for 3 whole garlic bulbs, I only had two, so I had to make do. The tendency is to think that is an outrageous amount of garlic. I had seen cooking shows where they roast the whole bulbs and they always say that roasted garlic loses most of it's pungency and turns sweet, but I have been too intimidated to try it. Well now was the time!<br /><br />Cut the tops off the garlic bulbs to expose the tops of the cloves, then place them in a baking dish and drizzle with a TBSP. or two of olive oil:<br /><img id="BLOGGER_PHOTO_ID_5213727039576171922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_ao_jpX5hG0ropLaCbDXwjAsuF7-ur3K0f9gQt1sBEMnDp8BEkZN_UbSRdL_UUJPYL0vRSRafVMbr5LvrXubrkPf7u5qbw3US_YqZMhXxrqyCTD8CnwMCvGLnMcP7VHJL6ovIslv3yKR/s400/rg006.jpg" border="0" /><br /><br /><p>Then roast in a 350 degree F oven for about 30 mins. I had to do a little more than that, probably and extra 10 mins. When the garlic comes out it is very soft. <img id="BLOGGER_PHOTO_ID_5213727041687291730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUNaHtHBPWRGhMt3dKzzj5IgyZ4ZcyE-xpvhLnt-HNQLt-d4d7PCyd7BWEq_EhJtGHmLrBoiQNdAPwi4r98tPJhJGyrRY-uUsoyuz5qw59G3S3TZHlHZj-i8hqGnb8EJMvjE15xS_FbfK/s400/rg007.jpg" border="0" /> Let it cool enough so you can touch it and pull off a clove at a time and squeeze the bulbs (which are now more like a paste) into a small bowl.</p><p><img id="BLOGGER_PHOTO_ID_5213726780434480882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiTkMO-K5oCTvUsl0djjkRgVv7p32ORngoyscr-yopcle3CY9t1_rjFTfFUc0QMyfZL3M3cfwZnJwxEG6Cyb2QhNqsf1AHrlEbI61_joe7F62qX8lj9SbUZRSFUNFOD6qY3VS5efRDcDM/s400/rg008.jpg" border="0" /></p><p>Smash the garlic up with a fork until you have a nice paste. Add the remaining ingredients, except the cheese, to create a sort of garlic butter. <img id="BLOGGER_PHOTO_ID_5213726781043485410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgEU-ImWaM5Zfm4r1ZJE101hinJ1MWIOJ0yvqciwHppt3JV2zpwR6czg-bbSlKd-co8lary4bTVjpDlkKeSCx6Ngon8fBxzwCCpxU1LBldSYZNxmcU2f0x3m6mhcoerrTxvLlDVAOSMws/s400/rg009.jpg" border="0" />I used about 1 tsp dried parsley instead of fresh and I used about 3 TBSP of fresh grated Asiago cheese (my staple hard cheese). Split the french loaf in half, place on a metal baking sheet, and butter each half with the garlic butter/paste. lightly sprinkle the top with the grated cheese. Turn on the broiler.</p><p><img id="BLOGGER_PHOTO_ID_5213727038510329506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYyaQqETSqKqFwE5n5NzN_3flT1lGTzH0aqMhmMo7RmM9xrXV-f6qdVLmlqp11utDVEfrPEn_bGCDisNvmRNnjm5gYV0H-LfbIs9KacPH756a9oWV-fNNBkid8lNHvUR2vwu5TejdU9ZW/s400/rg005.jpg" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5213726786464277810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamgHAgjjXcc4qwGiDaqrhkeOsxb56QCMBmnmPHDOYWqak4bJpBCS-wQ0Viq7s9fP4cHuzHkSN5le-SOwotU8wS3zI-U6xyga0brjW9AL-YgDDqfEXdyQI4x6NvQoYw3Q2LDLdzEUmgpp_/s400/rg010.jpg" border="0" /></p><p>Broil the loafs, butter side up for about 2 minutes. The finished result is GORGEOUS garlic loaf, and the flavor is incredible! <img id="BLOGGER_PHOTO_ID_5213726801394941922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsIydbcqG3lOYFWTAQUEY_JXPyYwbEgOqgrDOzaa240TizVpRXtKlZF5nZfle7tTBqDxSrzNSB4wzQeqs8TIhVf7sMP91UvsurFxajUVThEU0UY9qUWau7W9v785U_ishJcz7kiezwOt4/s400/rg011.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5213726805204333634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8U0Dd4ReuP_eFIN41roBjgnw_22ToMCNTnrW_JiLLDW8fYZQ1Q6N8jNmOFxuXGbqcS4Wi2QPCwV1IQzNa_2w5GpTydOZbuFrc86p-cR5T84Jh1ctKANwP5qThyJcfZxWIKgjWg1vZOKof/s400/rg012.jpg" border="0" />You definitely have to be a garlic lover (which we are), but like I said before the flavor is garlicky but not pungent, it is very sweet and buttery. The only thing I would have changed, is the fact that my brain wasn't working, and I should have used 1/3 less butter as I used 1/3 less garlic...so our loaves were very buttery (or margeriney), but still very delicious. </p><p>This roasted garlic bread definitely spiced up our leftover leftovers! In addition, the french loaf recipe was way better than the one I had been using and will now be part of my regular recipe rotation AND in making the leftover spaghetti pie, I got to try out one of my new cooking toys, the Pampered Chef Deep Dish Baker. Thanks for reading!</p><p>-Diana, The Ivy Kitchen</p><p></p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com4tag:blogger.com,1999:blog-6389967975178810716.post-42695106010941389392008-06-17T22:59:00.005-04:002008-11-07T05:30:35.830-05:00OOOPs, I did it again...Except that it wasn't particularly by accident and there were no plaid mini-skirts or bobby-socks involved. I would tell you to go back and re-read my posts on violet & dandelion jelly and re-imagine it all back in purple again...except that lilac jelly does not turn purple the way violet jelly does, it turns a sort of amber color. That's right, yet another abundant spring flower that I found out could be made into that sweet, jiggly sandwich spread. How could I resist? I made 4 large jars of it, it tastes fantastic, and I didn't die from eating it, so that's a plus.<br /><br /><img id="BLOGGER_PHOTO_ID_5213053663610580594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd-_14NemIxr3hadLsgiQTyTymS8PvPMyqYssxb9O6hyyOmZOYh0Lww_gV84JfHN55e0No5VssiMgnFF7i5RTQE0JsyxgxnQYGqRNHzVf1CqI8ENxqu3t2Nn-u7kI0boKzUjJ9_n5u4W_/s400/lj002.jpg" border="0" /> Here is a recap of the recipe that has worked for all three incarnations of flower jelly thus far:<br /><br />2 heaping cups of edible flower blossoms<br /><br />2 cups boiling water<br /><br />4 cups white sugar<br /><br />1 packet of certo liquid pectin<br /><br /><img id="BLOGGER_PHOTO_ID_5213053653163206386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLPpWDDkRDBQEXwq-BLIkake00rQj2sa1IHBXzTMRk1ucL2y60dfhcMuKP3PCxjf9bGj1Hjwp1x2BTdJC5qkbSZdeiHy2G5rCG0an0XS3b9ZqCP13_9k93L8ejfbq7hhCHfs-g0G-e6rE/s400/lj001.jpg" border="0" /><br />Wash and de-stem blossoms, place in a glass bowl. Pour 2 cups of boiling water over blossoms, cover and let infuse (in the fridge) for 24 hours.<br /><br />Using cheesecloth, strain the infusion into a large sauce pan and mix with 4 cups of sugar. Bring mixture to a rolling boil, add liquid pectin, and boil for 2 minutes more. Can it.<br /><br />For more details on canning it read my entry on making Wild Violet Jelly from May 2008: <a href="http://theivykitchen.blogspot.com/2008/05/violet-youre-turning-violet-violet.html">Violet, You're Turning Violet, Violet!</a> Thanks for reading!<br /><br />Diana, The Ivy Kitchen<br /><br />P.S. Please note, in my left sidebar, that we are all still praying for Baby Avianna, and ask that you do the same. I will post updates as I get them. Thank-you.<br /><br />P.S.S If I don't seem very forthcoming with the blog entries recently, it is due to my unexpected bout with Shingles...craziness...but I will try to go into my cooking photo archives (yes they exist) and post some recipes I have done in the past few months!Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com5tag:blogger.com,1999:blog-6389967975178810716.post-4714856394923068142008-06-11T10:28:00.008-04:002008-11-07T05:30:37.340-05:00Fresh Off The Needles: Cabled Baby Sweater & HatI finally finished the cabled baby sweater that I mentioned in the blog entry where we met <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Woobster</span> (who I haven't seen since that day). This was one of the hardest projects I have ever done, not because the pattern itself was difficult (it was pretty basic for my skill level, actually) but I just could not concentrate on this project for whatever reason.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5210633830127853650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQI5ieeyEGz36fg8U5yMd74QaQjpqpwks0YcjPu9e-Mwu367R8o16p9Q1N3gwbOVowkaIFt6ozD9pBqoutaCNCK2_ddgMvJPdZ6PnIJHw5nDjtbl3uFFl2iRFYHDkxwsvDSFK7epgSdL0/s400/Babysweater003.jpg" border="0" /><br /><div></div><div>I was adamant about finishing it though, as it was a gift for a very dear friend of mine who is pregnant with baby boy #2 after she and her husband suffered the heartbreaking loss of their first newborn son in November of 2006. Her baby shower was being held where she lives in Vermont, so Dear Husband, The Little Princess, and I took a 2 day trip down to Vermont this past weekend.</div><div></div><div></div><div></div><div> </div><div>A few of the things that went wrong included me gabbing away and knitting one of the panels 3 inches too long (I also <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mis</span>-read the pattern) and having to frog back those three inches of knitting. I forgot to write down what changes I had made to the first panel so when it came time to knit the front <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">panel</span> (identical piece) I had to figure it all out again. I brought the project with me to work on during a long-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ish</span> car ride last Thursday and forgot to bring my cable needle, I sewed a seam that I later had to rip out...getting the picture of how this project went?</div><br /><div>Despite having worked on the sweater for three weeks prior (I probably could have finished it in a week if I had not been so distracted) I was still working on it in the car on the way down (and holed up in the back bedroom during breakfast the day of the shower...). Knitting in the car presents a whole host of other difficulties, including loosing my tapestry needle and needing to stop at a random <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wal</span>-Mart to get a new one. But I finally <span class="blsp-spelling-error" id="SPELLING_ERROR_5">finished</span> it and it is too cute, and I also made a hat to go along with it. All the mishaps just make finishing the piece that much more gratifying.</div><br /><div>They both really liked it and it got all the "<span class="blsp-spelling-error" id="SPELLING_ERROR_6">oooohs</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">awwwes</span>" at the baby shower that you might expect, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">hehehe</span>. I am just glad she got to have a shower, and it was nice to see her and her DH with hopeful smiles on their faces! Also the 5 hour trips to and from Vermont were a fun family adventure and we saw a lot of the New Hampshire country side, as DH likes to take back roads:</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5210633836488460562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEire1IlRZvU7sPEXPAU4cFvx25VqY_DfGmmi1KyVxl1nWRTj5m6qhKIadVGsPn3yN7kcqd_BpkGvujE0E7mLe6NZGmo1NeUz8VlfibzLLjPJy2hS7YXB2ebu6syZ2m_yA1Kr8IKdIy6fBVs/s400/Babysweater005.jpg" border="0" />The trip back was interesting because we have no a/c in the car and Sunday June 8 has been the hottest day of the year so far. Here is a picture of our car's thermometer (EXTERNAL!) just after we crossed the bridge back into Maine:<br /><br /><img id="BLOGGER_PHOTO_ID_5210637363508925330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_HfvjFJyTLGoo_TkMaA5NcngLj0jsDkJs7qh94D48AnjGHvJfe_nl7vk9gClbAWl2o7QYTAanIs9uf8OK28oqa4ECLmIF3qILcj7FsKPHzaF2F0rESSChOlstoDhdjbk1fqW5smySK-i/s400/Babysweater006.jpg" border="0" /><br /><div>Here are some photos of the finished sweater and hat (the first one is before sewing the side seams):</div><br /><img id="BLOGGER_PHOTO_ID_5210633820043360050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKH1SvZZIsT7mCKCfWlanGfHbKjcX5rU0z8406y84P9bfy0bRxu6vTn5QA8fTPFF2qr9rvX2Ft6pOiKXvwzZ1XLJea9uNL_M_qXXKuB3l7F0H-p7AAHqwrYvaLurGihL4tEq9uZHNxVymZ/s400/Babysweater001.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5210633827481091666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyotYqEfkguSqHPFZ2kLp1ID6CUjp4196UO_agcrAeTiErqYcUOz74OWSbl_O3lx5ljHLGuyD1kHRB876TTdjYn-2ZruaOUDJoLEpEmGHWMCAUPbnKVgOkyDht0SpyO3HCU16PvE_iEpS_/s400/Babysweater002.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5210633834788689314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7mVGMv3R3mhGjrYGN9dZFSHrxRqRXY_Pw4xRFGkwp9retDEE_vGhyGd969gPKZbULKQyvQMBw-hhdwJD-VCI3mV1h3bNvlizY32h1riK2gqKDTmtTAHTYGpLO4d2y9XAGgxkbuMS3paF/s400/Babysweater004.jpg" border="0" />Well, thanks for looking! <p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com2tag:blogger.com,1999:blog-6389967975178810716.post-71043922923687132232008-06-10T12:05:00.009-04:002008-11-07T05:30:39.254-05:00Recipe: Hearty Healthy Heroes - Italian FoodHeroes, subs, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Italians</span>, grinders, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hoagies</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sammies</span>: if I had learned one thing during my 4 years working as a Subway "sandwich artist" it was that there were many, many names that people called <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sandwiches</span>, and it mainly depended on what region of the country they came from.<br /><div><div><div>When people would come in and order a "roast beef grinder" it would be relatively easy to figure out what they wanted me to make, and relatively easy to figure out that they probably weren't from Maine. </div><div></div><div></div><div>It was the term "Italian" that gave us trouble at a little Subway <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">restaurant</span> here in Maine. Here we call them <strong>ALL</strong> Italians (pronounced "eye-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">talian</span>"). Go into a local, non-franchised, sandwich shop and order a "<span class="blsp-spelling-error" id="SPELLING_ERROR_6">hoagie</span>" or "sub" and you are bound to get a puzzled look, and don't count on them having lettuce to put in there. The term "Italian" extends to all sandwiches, no matter what the filling, prepared on any form of elongated bun. However, if a Mainer orders an "Italian" with no other specifics given he/she wants Ham, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">American</span> cheese, onions, tomatoes, pickles, green peppers, black olives, oil, vinegar and salt & pepper on a bun, wrapped in wax paper with a rubber band around it. No shredded lettuce involved.</div><br /><div>That's all fine when you live and work in Maine and everyone knows what everyone else is talking about. The problem comes in when you work at a place like Subway that is a chain, and is world-wide. You see, Subway has two sandwiches The Italian <span class="blsp-spelling-error" id="SPELLING_ERROR_8">BMT</span> and the Spicy Italian, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">neither</span> of which are the type of sandwich mentioned above. The <span class="blsp-spelling-error" id="SPELLING_ERROR_10">BMT</span> has ham, bologna, pepperoni, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Genoa</span> salami (the whole "what does the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">BMT</span> stand for?" is another post entirely) and the Spicy Italian is a concentrated amount of pepperoni and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Genoa</span> salami. These sandwiches are probably more appropriately called "Italians." So you want to confuse a Mainer, tell him to walk into a Subway and order an "Italian."</div><br /><div>From the Sandwich Artists' point of view, the trick is to observe age and listen for accent. If the person ordering the "Italian" (pronounced Ah-<span class="blsp-spelling-error" id="SPELLING_ERROR_14">talian</span>) is below the age of 25 and has a southern, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Canadian</span>, or non-regional diction they most likely want something directly off the Subway menu and will want to pick and choose their own veggies, including lettuce. If the person is older than 25 and orders an "eye-<span class="blsp-spelling-error" id="SPELLING_ERROR_16">talian</span>" then the only question you need to ask is "turkey or ham?" This person does not want any more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">involvement</span> and the making of the "Italian" until it is time to pay at the cash register.</div><br /><div>All of this was to say that I made big yummy sandwich for dinner last Wednesday night, and I am calling it a "hero" for my readers' sake even though in my native tongue we would call it a big "eye-<span class="blsp-spelling-error" id="SPELLING_ERROR_18">talian</span>."</div><br /><div>The idea of making a large "community" sandwich for dinner, may seem like a novel one, but it really is economical, and if you are not making your own bread, time saving. And we all know from Subway's formerly fat spokesperson who shall remain nameless that meat & veggie subs are good for you and melt all your fat away almost instantly. Please note sarcasm. </div><div></div><div>I started with a fresh batch of homemade Honey Wheat Bread...a recipe that I found a long time ago on <a href="http://www.allrecipes.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">allrecipes</span>.com</a> . Simply assemble all ingredients given below in the order they are listed into the pan of your bread machine and set it on the dough cycle.</div><br /><div>This is, by far, my favorite bread recipe:</div><br /><div>1 1/4 cups warm milk<br />1 egg, beaten<br />2 tablespoons butter, softened<br />1/4 cup honey<br />3/4 teaspoon salt<br />2 3/4 cups bread flour<br />1 cup whole wheat flour<br />1 package of active dry yeast<br />2 tablespoons butter, melted </div><br /><div>The only thing to keep in mind is that this makes way too much dough to actually bake in your bread machine and you will have to lift the cover about 30 <span class="blsp-spelling-error" id="SPELLING_ERROR_20">mins.</span> before the dough cycle is done to give it room to rise.</div><div><img id="BLOGGER_PHOTO_ID_5210293521248300370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRN_Aq4oBUDxjadvWO4g-WzoQbD7cA6LZbPttyO2163tM46_Wxdt4zZjy0im1eqBHxigphOAlN3hQ9pfHFYuYQNCQ2LT6TzXe4cFJ_3-UKWrwONlfSLLov7MXC298vpv6NB29r_gsWBq9q/s400/h001.jpg" border="0" /></div></div></div><br /><p>Next, turn out the dough onto a floured surface, divide as needed and shape into loaves. For my purposes I divided the dough in half and made one <span class="blsp-spelling-error" id="SPELLING_ERROR_21">large</span> baguette and one traditional pan loaf for use as sliced bread in later meals:</p><p><img id="BLOGGER_PHOTO_ID_5210293529936903554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqH9Ht2cZJynWUD0oHXEWOTF2EHBbSJmsKSzKPo2y9PKXQ5zde7_YiIuu5HjFc_rqAuqykOkXkI_aRM1-oeENOgNsaiZNhC5uli6m5vN2pgFdg5WBurTkf7bBHuE8eiMIf9gdO-VyP-GlV/s400/h003.jpg" border="0" /></p><p>Allow bread to double in size (45 <span class="blsp-spelling-error" id="SPELLING_ERROR_22">mins</span>. to 1 hour) and bake in a preheated oven for 35-40 <span class="blsp-spelling-error" id="SPELLING_ERROR_23">mins</span>:</p><p><img id="BLOGGER_PHOTO_ID_5210293525749413554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVxBhJpfVsDH_Q6cYwKhXgnoNm3KEQtTxWVOlWF-efRAUt3MilKRGIjUtXtYDMua8ml7DYnt8GNmrLCnGiU-YJ2ctNSGxDYZRfzkVg2S7yuGNJ95RrkwDxZ2sXYPMSfp6q9xVdfBtSu5r/s400/h002.jpg" border="0" /></p><p>Allow bread to cool on a wire rack.</p><p><img id="BLOGGER_PHOTO_ID_5210293537037809506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9hv1My3KeuEFlbgEvfME-uVeEF3HNoWnGR8iPUa9Qgb5iZSIlPlLqQgsD9VMUUjLIYrSNNMuwk0-RvCgj2b8epsNPK2Yt0hyphenhyphenDhkrJX_migDjO6X9AFW0_ztt98Y8ia4rqMqBLY5_RSOt/s400/h004.jpg" border="0" /></p><p>A good sandwich spread can make or break a sandwich...it can be the deciding factor between bland and bold. Regular mayo and mustard are fine, but I prefer a more gourmet sandwich spread. I have come up with a few yummy ones, most notably roasted red pepper mayo and sweet garlic mayo. I decided to go with the sweet garlic mayo for this sandwich. Here is how you make it:</p><p>You will need 1/4 cup of mayo or salad dressing (I prefer to use the salad dressing - Miracle Whip - type for sandwiches because it is already seasoned), 1/4 cup of Newman's Own Light Honey mustard dressing (the BEST honey mustard dressing on the market) and one small CLOVE of fresh crushed garlic. Yes, I know I put a BULB in the picture, but it was prettier!</p><p><img id="BLOGGER_PHOTO_ID_5210293766509520418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvfzI8LWX-5zJnT0miEtI4dUrJYmuy2_C8Hd9jsGSXGthRR_FVobZ2kQDBIPcYY8gIjZYyXtPrL7uyrpIkCFUr52u5gYAlRS8S97hMF-cL4g4mHncVNy1J2b6_wGTaE4c-Z5F4Q-9L8OW/s400/h007.jpg" border="0" /></p><p>I Mix the 1/4 cup of mayo with the 1/4 cup of honey mustard, then crush the fresh garlic directly into the bowl using my Pampered Chef Garlic Press (easily on of my top five favorite Pampered Chef products):<img id="BLOGGER_PHOTO_ID_5210293771425268546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgLVKb5I9KEGs-I5_sprY543YDg9XqfrKkGHFZlZsJLdjUAXtwzuHYrFLqZFzpxMuDIBC2hBQ-8H5NJCNH9UCPHrOzz7Pj0oRIj3fksVcgi-xEPKkNQiCWGI4mi3YfRPQiAfaAd2Mo-0w/s400/h009.jpg" border="0" /></p><p>Stir very well with a fork, cover and keep in the fridge until it is time to make the sandwich.</p><p><img id="BLOGGER_PHOTO_ID_5210293773647730274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QnMYg7NoEi6y7rQuRTso_PXf4-QYMTwjWU7yoRYYrcfSgm_we1GgvDPIg05yd3bhn88CJ0Tpjae1r3uD8bCqyBmZnNSaomEn6eQUVy9q9piXXJWWFvjGBoro9DNis-fgk9UKyNtAP-7E/s400/h008.jpg" border="0" /></p><p>Old habits die hard, and though Subway <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">restaurants</span> have moved on to the "Hinge Cut" I still maintain that their original method of the "U-Gouge" is the best way to cut bread for making a sandwich. It is hard to describe in words how to do a "U-Gouge" but you are basically cutting a wedge out of the top of the bread to form a walled gully in the bottom for holding sandwich ingredients:<img id="BLOGGER_PHOTO_ID_5210293543844693106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHjOnn5pI8B16TQ1J5qC4KlAgF2bnIvtkqKVEhyRKllQXo3dQT1a_W7o-5CVDuWUJRInEyx2y7ertJ50poMKqg7lkgiP-OW_MhGeg2Auc-6IQsfYpRh3Edg4rHHCbkYf4JfEBOj7rvqL4/s400/h005.jpg" border="0" /></p><p>Now for the fun part, filling the sandwich with whatever you like (or in my case, whatever I happened to have on hand):</p><p>I did sweet garlic mayo, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">Monterrey</span> jack cheese, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">Swiss</span> cheese (I put the spread on top of the cheese in these photos because the bread was still PIPING HOT when I made the sandwich, and I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">prefer</span> the cheese to be a little melted and the mayo not be quite as warm), sliced turkey breast, onions, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">tomatoes</span> and sea salt and black pepper. I served pickle slices on the side because Dear Husband does not like them on his sandwiches, and wouldn't you know, when we sat down to eat he put pickle slices in his part of the sandwich. :</p><p><img id="BLOGGER_PHOTO_ID_5210293764565465042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZw5c659LbnL4PxCnJCVb5MCKC2qQAQ5oSyjKmZdofTgucLEd7_UYav0AWLzs9Kf-lPpTNhFnkF8HRkjc7TitedoW4Uutdb4O28nafgWaA3FwYPJ_xi6ibl-EjPzCGnMhoRtaaL22lyLUB/s400/h006.jpg" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5210293927528526498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS5J3oJ5e9AEPDv49kIXDqaxlRYeZQaoXcqzbY5YucBfrWJ_Ka2ULd1hbTUQ3SbAlOyiJUJvFGeHCzpOU_U_TgEFnpjI6K1hQRk77c2NP782iHmELG4FlSTlqGPIZPYzu-Qgh-1-4-wd2/s400/h011.jpg" border="0" /></p><p>I serve <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">heroes</span> on a cutting board so that each person can cut off the amount that they like:</p><p><img id="BLOGGER_PHOTO_ID_5210293931331911490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno4fhjTOhle8DA3zFRcNdCUtXRxm9IHSc6X-QPq_hyrXVIMHeXcZgvM07P1yiQX8gi0jwt42-WStkdlJS55wMMV7HMIONOy6NsjqU92TmRs4sHN8477CpbUGfrzZ6h6uHcNqEUNcXmswR/s400/h012.jpg" border="0" /></p><p>Cut off a hunk of hero (or "eye-<span class="blsp-spelling-error" id="SPELLING_ERROR_30">talian</span>") and enjoy!</p><p><img id="BLOGGER_PHOTO_ID_5210293929069847426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17ra0Of5M0-cTRA9difS7ME_M11hgmTZLBMyNv_0fzrH4vsV-4stVSY0oekq3dj0GCmFaTlXCxs4IT-HvanRn8k-DzOPH1PmloU8_3DCkOreLXcUol53PwimQqHDlUrEh5VZ1W1MISodL/s400/h013.jpg" border="0" /></p><p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-14306382847478668212008-06-04T16:06:00.005-04:002008-11-07T05:30:41.128-05:00My Crock Pot is on Crack...I seriously think it is! If not crack, then it at least has a heavy caffeine addiction going on. Meet my crock pot:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ndXfjrM-m5S-u5a0ImaSgEKbrGRSONvHCSjwuVfjt_7NV0CZ-4mrQN1c59ejP9PekB2iMtgOH7tRnWqSAsws_rzqPMBGssXB70punIcPUm7jFScY0MRrcViTjPB4zYuLhpSMIHVwhDGK/s1600-h/pr001.jpg"><img id="BLOGGER_PHOTO_ID_5208121060490764434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ndXfjrM-m5S-u5a0ImaSgEKbrGRSONvHCSjwuVfjt_7NV0CZ-4mrQN1c59ejP9PekB2iMtgOH7tRnWqSAsws_rzqPMBGssXB70punIcPUm7jFScY0MRrcViTjPB4zYuLhpSMIHVwhDGK/s400/pr001.jpg" border="0" /></a> Innocent and unassuming. That is until you ask it to cook something. Then it becomes hopped-up demon crock pot that cooks everything TWICE as fast as the directions say, and TWICE as fast as any crock pot I have ever seen or used. When I relayed this info to a friend last night she told me it seems to be an issue with oval-shaped crock pots.<br /><br />I was determined not to let it get the better of me this time. I had a beef pot roast thawing, I was in kind of a hurry when I was putting the ingredients together yesterday morning, so it was still a lil' frozen when I put it in, which I have read you should never, ever do with a crockpot - but everybody does it anyway. I didn't think it would matter since I knew about my "slow" cooker's drug habit, I figured it could handle a frozen roast. I was set on watching the roast VERY carefully this time so it would not be over cooked, plus I figured since it was frozen there is really no way it could cook too fast.<br /><br />So I assembled and cut the veggies, celery, baby carrots, onions, and fresh garlic:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rW0Kd1raWKg2Ie6EUiyPdIxdExfnzlFQiwE-Evb2dcSOVor00oMNzUEP1as8y4B1tV_OxHbYT1b-IqZxw0rhEJAY13SFC3F7cPWVDnzbbWi94wiPceqirVTHJcJgNpTzfFe1BVH7wMq4/s1600-h/pr002.jpg"><img id="BLOGGER_PHOTO_ID_5208120897282007106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rW0Kd1raWKg2Ie6EUiyPdIxdExfnzlFQiwE-Evb2dcSOVor00oMNzUEP1as8y4B1tV_OxHbYT1b-IqZxw0rhEJAY13SFC3F7cPWVDnzbbWi94wiPceqirVTHJcJgNpTzfFe1BVH7wMq4/s400/pr002.jpg" border="0" /></a><br />I covered the veggies with about 2 cups of water and added salt and pepper.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E8rvIFTEqmcteQp3enS5DD5CifsW5Z5oNFenGeHyv5GU70tNP8tAhBD34Dup1fQvvGXn2f395l1afkBD73tw8DRZdCnZq0Isl6-MIyswiUxnPdEfgmkfJ3I_Omdur5JbR6ztyFuen-k8/s1600-h/pr003.jpg"><img id="BLOGGER_PHOTO_ID_5208120897282007122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E8rvIFTEqmcteQp3enS5DD5CifsW5Z5oNFenGeHyv5GU70tNP8tAhBD34Dup1fQvvGXn2f395l1afkBD73tw8DRZdCnZq0Isl6-MIyswiUxnPdEfgmkfJ3I_Omdur5JbR6ztyFuen-k8/s400/pr003.jpg" border="0" /></a> </p><p>Then on goes the meat. Since I didn't have much time, I didn't bother to sear it in a skillet beforehand, although in hindsight think it would have been a good idea to lock in some of the moisture:<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U9Fg-Dco115K9dlvYdhGCUPWxC5ZjOc4VLuxqXRqtFxKBUIqWdRJRy6EsNvzB2lDOgvH8bIVH74UwXr8GYrdKVHgOFmDrXaB97IiDCr-WAIEJscBmy08ofc1d9UVTFxhyphenhyphenY6k7NQzc8M8/s1600-h/pr004.jpg"><img id="BLOGGER_PHOTO_ID_5208120901576974434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U9Fg-Dco115K9dlvYdhGCUPWxC5ZjOc4VLuxqXRqtFxKBUIqWdRJRy6EsNvzB2lDOgvH8bIVH74UwXr8GYrdKVHgOFmDrXaB97IiDCr-WAIEJscBmy08ofc1d9UVTFxhyphenhyphenY6k7NQzc8M8/s400/pr004.jpg" border="0" /></a> I rubbed the top with thyme, crushed rosemary, black pepper and sea salt (also, in hindsight, I should have added 1/2 the spices to the water so the gravy would have turned out a little more flavorful).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYgO8dzjzdJ4cal2tl0L3ul12IHBzMJCwug0ic0S7ZLzq1VBt3A129DKPn4hwcGwfAAy8-w0a_QfpCOUcIwizGVE3S7Ttwppf9Myhk0FZgsW3P9ZDlUDWDlBL8VElWiq2iE2qsEq3FJS0/s1600-h/pr005.jpg"><img id="BLOGGER_PHOTO_ID_5208120901576974450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYgO8dzjzdJ4cal2tl0L3ul12IHBzMJCwug0ic0S7ZLzq1VBt3A129DKPn4hwcGwfAAy8-w0a_QfpCOUcIwizGVE3S7Ttwppf9Myhk0FZgsW3P9ZDlUDWDlBL8VElWiq2iE2qsEq3FJS0/s400/pr005.jpg" border="0" /></a> Soooo...because I was somewhat short on time I resolved to let it cook for 4 hours on high (most recipes say 6 hours on high or 8 hours on low). Well, around the 3 hour mark I started to feel sleepy, The Little Princess was down for her nap and I wanted one too. I had been folding laundry all morning and afternoon, I "deserved" one, hehehe. So here is how my reasoning went: I will turn it down to low and that will give me an extra hour to sleep (yes, amazingly The Little Princess naps for about 3 hours in the afternoon). A total of 3 hours on high and two hours on low. Sounds reasonable, right?</p><p>Well, I slept the whole 2 hours, and actually was awakened by Dear Husband arriving home from work. I immediately checked the crock pot...and it is like it knew I was out of commission and decided to take an extra dose when I wasn't looking! I could tell the meat was going to be overdone...but at this point it was just too late in the game to do anything about it. Crock pot demon drug fiend had won again...</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbdqNUEVLOAKAtCJ5B2l9BBwkIorJyfYw4bbuscvX6qBQRIDxy4GJ0jGXHTOzOHl3-Okui_zwEsCVYYnkaQocbmCl9KxAmlEat50_VXYlUb_S6Viinlkf-NPtZ7Ss_iTDVGfIF5ed68RV/s1600-h/pr006.jpg"><img id="BLOGGER_PHOTO_ID_5208120901576974466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbdqNUEVLOAKAtCJ5B2l9BBwkIorJyfYw4bbuscvX6qBQRIDxy4GJ0jGXHTOzOHl3-Okui_zwEsCVYYnkaQocbmCl9KxAmlEat50_VXYlUb_S6Viinlkf-NPtZ7Ss_iTDVGfIF5ed68RV/s400/pr006.jpg" border="0" /></a> </p><p>Oh well, there is no crying in cooking, so on to making the gravy. I poured the veggies and juice into a metal mesh strainer placed in a large sauce pan, the water with the drippings from the meat produced about 3 cups of liquid.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JtIiZ6Kq4WsXyy7V3KLIgQltcEKvy9bUuRE-oa4KxzPlYWd60C0O4_zCRuL1coO62zv2RcQoGinD0FmwAgMv71lsyWM1GXoaMaCmY6aw4rGP22AKNRp7tUrCOFOW9Ru9AXsR0JjnH-nG/s1600-h/pr007.jpg"><img id="BLOGGER_PHOTO_ID_5208120618109132786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JtIiZ6Kq4WsXyy7V3KLIgQltcEKvy9bUuRE-oa4KxzPlYWd60C0O4_zCRuL1coO62zv2RcQoGinD0FmwAgMv71lsyWM1GXoaMaCmY6aw4rGP22AKNRp7tUrCOFOW9Ru9AXsR0JjnH-nG/s400/pr007.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3yn2HWPpV0YRc-Nt_o7FAwfbxbRQMdhyT5iC92OzguGKDKqj_cImf_q1mlUs6nzNV1Nx8daoZGFpTyh883Ds1Z1EdAkB5QGlqxynNqTFABnBX1annbLUu5ZUZ4ZubZVUA232VoTrDVat/s1600-h/pr008.jpg"><img id="BLOGGER_PHOTO_ID_5208120618109132802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3yn2HWPpV0YRc-Nt_o7FAwfbxbRQMdhyT5iC92OzguGKDKqj_cImf_q1mlUs6nzNV1Nx8daoZGFpTyh883Ds1Z1EdAkB5QGlqxynNqTFABnBX1annbLUu5ZUZ4ZubZVUA232VoTrDVat/s400/pr008.jpg" border="0" /></a>Next, since I had a little more liquid than I was anticipating, I dissolved about 6 TBSP. of cornstarch and 1 TBSP of flour in a little bit of water, using my handy-dandy Pampered Chef Mini-Whipper to make sure it was completely dissolved. Then I added the mixture to the warm (NOT HOT!!!) pan of drippings. I turned on the heat and brought the gravy to a boil, whisking constantly with the mini-whipper:<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd528lhIUJLM8G6XSuzIND989AUJmYonrk0HAmD_G4s6Uhgn6fFsU9-saGVn3eGqfze87IxEZHS3ItkJMWAK_i82pHNeLZjvYVlFHk6R5_DhZB4AZA5-lc-BmJk8A7jbDn01amIcDM-jf/s1600-h/pr009.jpg"><img id="BLOGGER_PHOTO_ID_5208120622404100114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd528lhIUJLM8G6XSuzIND989AUJmYonrk0HAmD_G4s6Uhgn6fFsU9-saGVn3eGqfze87IxEZHS3ItkJMWAK_i82pHNeLZjvYVlFHk6R5_DhZB4AZA5-lc-BmJk8A7jbDn01amIcDM-jf/s400/pr009.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1l_Cz_oze7aFeelr8TVZPTzWDxoheXhLOkmHm5kl0etl5LrkCmYSyDQN5pGiMMo3jKEaPsOmzUIgFla2uORIaj770XVGit39iNRNpN8Ag-r-8AQTPPPaXeOtwWiIj_jDti2tFBhHFN70/s1600-h/pr010.jpg"><img id="BLOGGER_PHOTO_ID_5208120622404100130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1l_Cz_oze7aFeelr8TVZPTzWDxoheXhLOkmHm5kl0etl5LrkCmYSyDQN5pGiMMo3jKEaPsOmzUIgFla2uORIaj770XVGit39iNRNpN8Ag-r-8AQTPPPaXeOtwWiIj_jDti2tFBhHFN70/s400/pr010.jpg" border="0" /></a>The gravy thickens when it starts to cool (I like a thicker than average gravy).</p><p>So here is the finished meal, I also made instant mashed potatoes to go with it. The meat was a little dry and it shredded when I tried to slice it, but it was still pretty tasty with the seasonings. The flavor of the gravy was a little lacking (see my note about seasonings above), but the texture was perfect. Even though the meal didn't turn out "perfect" by my standards, it was still pretty yummy. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOmi6Gxt-zruthCFEOQKCQJBUoT3sdL3kov8kHm-oWyJurV6w998Li-VJ_DlWkpmggeA5PD4s2KgMvwRF5-cxVHrWuT63KooISNe7mhMVnsUB5cz82uBLmS1dC-HiOaRBRf-8jPYveVCU/s1600-h/pr011.jpg"><img id="BLOGGER_PHOTO_ID_5208120626699067442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOmi6Gxt-zruthCFEOQKCQJBUoT3sdL3kov8kHm-oWyJurV6w998Li-VJ_DlWkpmggeA5PD4s2KgMvwRF5-cxVHrWuT63KooISNe7mhMVnsUB5cz82uBLmS1dC-HiOaRBRf-8jPYveVCU/s400/pr011.jpg" border="0" /></a></p><p>As for my crock pot? I think it is time for an intervention...</p><p>-Diana, The Ivy Kitchen<br /><br /></p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com7tag:blogger.com,1999:blog-6389967975178810716.post-662092194715500532008-06-02T22:24:00.004-04:002008-11-07T05:30:42.442-05:00My Birthday Present: Just Tri - it!So my birthday was Memorial day weekend this year, but I won't say how old I turned (let's just say that people tend to stay my age for many, many years). All spring I have been dropping hints to Dear Husband about the food processor that I inexplicably don't have in my kitchen after almost nine years of "keeping house." Well on the big day he handed me a long skinny package which I knew could be none other than NOT a food processor. So much for hummus!<br /><br /><div></div><div>When I saw what was in the package I was still excited. It was just as good a gift as a food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">processor</span>, just a different hobby.</div><br /><div>He got me a Platinum Plus 7500TM Tripod by <a target="_blank" href="http://www.sunpak.com"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">SUNPAK</a></span>. I have been wanting a tripod for awhile now. We have a digital camera with good image stabilization software (it's a Kodak <span class="blsp-spelling-error" id="SPELLING_ERROR_2">EasyShare</span> z612 - a great little camera that I hope to blog more about in the coming months), but a tripod really helps any camera reach it's full potential.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5207480238416662674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZg78-9Yrqr_RlHgexxgXS1jgM6jlhLwBtOmznOn4Cwl3_qYm-aaDkqNW5ySiFur7k4Ga4-E6u8xCIe9RxbQR3-GJVu0PODNEk1mClf-px8ZASSCQ3prxUd8I1MUR64Pwjolsm-DIdvQu/s400/tp001.jpg" border="0" />Yes, I realize the irony in the fact that this picture is crooked, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">hahaha</span>.<br /><br /><div></div><div>I won't get into all the gory specs (it is "sick" as the young people say these days), but I will mention that it is a tripod that can grow to a taller height than I am personally capable of operating, and the center part detaches and extends to become a portable mono-pod. Pretty sweet.</div><br /><div>I still have a lot to learn about using a tripod, but one of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">the ways</span> that it will improve my photography became evident when I was playing with it at dusk yesterday evening!<br /></div><div>In low light situations (such as at dusk, when there are so many beautiful photos to be had), the camera needs to either use the flash or hold the shutter open long enough to let in a proper amount of light. When the shutter is being held open for a longer period of time it is much harder for the camera to focus and any slight movement is amplified by the amount of time the shutter stays open. So without some sort of system for holding <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">the</span> camera steady you get lots of pictures like this one:</div><br /><p><img id="BLOGGER_PHOTO_ID_5207480242711629986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQZ83p0jhqcgMaWZLOyIBUfP5y5Vp0LQn4_yiUD9wYpvoDw98RIrLw8SYCjrRUwFsLpzdTTjCro_Qwlb-bn22WXmGS20cB895cC453W_PoEunlZT7AhjjQrrYR2HrJQ-qYG1MFTmf8Bye/s400/tp002.jpg" border="0" /></p><br /><p>One option is to use the flash, which helps the focus tremendously, but does no favors to the natural colors and lighting of whatever you are photographing. It also darkens the background:</p><p><img id="BLOGGER_PHOTO_ID_5207480242711630002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6pRrHlZSox6HSGk7TFJnnak9UeiyeLOU9b37MbjujqOP6ycE9loBxlQuDRJDsOVOUD5LUZQKKjtgc9YSf3YLN4WS-g_MsQMum5IcjUDQzXBONCkD9-lyBITYB8I87Ldb8bQuzI5_5DJ6/s400/tp003.jpg" border="0" /></p><br /><p>A tripod allows the photographer to take a low-light picture without the flash by keeping the camera very steady while the shutter is being held open to let in the natural light. And you get clearer photographs that are much closer to what you are actually weeing with your eye!</p><p>These are some examples of how a tripod made my lilac-at-dusk photos so much better:</p><br /><p><img id="BLOGGER_PHOTO_ID_5207480247006597314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4z2V8JavU2c-U9Ce3ntq6wJavZjCE-sRceVdN7gwo8cWIr33XdSGbWTV6p5hpDxce2oMBLcorhF_ZxHGsbQ3JUBiVHc7u9FYL-9DhHeWa3Nv14mLeUYZvqco_G8AsldgA39Q2-WAv0jN/s400/tp004.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5207480247006597330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTBvT51dSluMSo3lmTetzA9q7f6_AxG5DVL38SUuqx_bBWVs8aAB8Fx9i3Kqv8qvZHn5Xuq7nWfEEK0cFjDmwdACPBTRKgEyQ00ynkDnSRvsbefy0mw3DQ-zDiVmFtlKGsWsTshY-Grmh/s400/tp005.jpg" border="0" /></p><br /><p><img id="BLOGGER_PHOTO_ID_5207482080957632738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2v1x5lmSLum6D9F5Io8jQO1ObboCRmOIUpRtDQmmOJQ6Hb0lh1hwIGlUPp-VR3jJVAYHubD-S8c_qhZ2hbGKeqWhB9dSv1b1zzBBxXKn0ZufPvWS52BczBStUi_9Ue6CGGOcB5Iktdhb/s400/tp006.jpg" border="0" /></p><p>Thanks for checking <span class="blsp-spelling-error" id="SPELLING_ERROR_6">out</span> my birthday present with me! I hope you enjoyed your digital <span class="blsp-spelling-error" id="SPELLING_ERROR_7">photography</span> lesson. I can't wait to post more about it as I learn more. Class dismissed!</p><p>Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-65482388529392359342008-06-01T17:40:00.006-04:002008-11-07T05:30:44.542-05:00Recipe: Spicy Garlic Lime ChickenRecipes are a regular thing I would like to feature on my blog, and today's entry is one I have never made before. Spicy Garlic Lime Chicken is a recipe that I got from my most trusted recipe website <a href="http://www.allrecipes.com/">http://www.allrecipes.com/</a> . I try a lot of recipes from that site and as long as I stick to the 4-5 star recipes, I really cannot go wrong!<br /><br />Anyway...I am in love with savory citrus dishes recently (my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SIL</span> made me a special lemon-garlic-pasta dish for my recent birthday meal and it was yummy), so this recipe looked like something I would really enjoy, and that I was confident Dear Husband would dare to try it as well. In addition to that, when I was at my Pampered Chef party earlier in the week I was reminded of a kitchen tool that I have that I haven't tried yet. Pampered Chef makes a citrus press that is sort of similar to a garlic press. You'll see a demo of how it works later in this post.<br /><br />So here is the recipe (found at <a href="http://allrecipes.com/Recipe/Spicy-Garlic-Lime-Chicken/Detail.aspx?prop31=2">http://allrecipes.com/Recipe/Spicy-Garlic-Lime-Chicken/Detail.aspx?prop31=2</a> ). My notes on the recipe are in <span style="color:#cc0000;">red</span>.<br /><br />INGREDIENTS<br />3/4 teaspoon salt<br />1/4 teaspoon black pepper<br />1/4 teaspoon cayenne pepper <span style="color:#cc0000;">*I THOUGHT I had cayenne pepper from a previous shopping trip, but couldn't locate it anywhere in my spice drawer, so I reluctantly substituted chili powder. I <span class="blsp-spelling-error" id="SPELLING_ERROR_1">must've</span> imagine or dreamed about buying cayenne pepper, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hahaha</span>. </span><br /><span style="color:#cc0000;">1/8 teaspoon paprika</span><br />1/4 teaspoon garlic powder<br />1/8 teaspoon onion powder<br />1/4 teaspoon dried thyme<br />1/4 teaspoon dried parsley<br />4 boneless, skinless chicken breast halves <span style="color:#cc0000;">(I used three large ones and the seasoning was exactly the right amount)<br /></span><br />2 tablespoons butter<br />1 tablespoon olive oil<br />2 teaspoons garlic powder<br />3 tablespoons lime juice<br /><br />Combine the salt, black pepper, <span style="color:#cc0000;">chili powder*</span>, 1/4 tsp. garlic powder, onion powder, dried thyme, and dried parsley in a small bowl:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmAy7M1bBdaB3Y-2vWCrWVM_G3EHJ6KgU70_2o7gfgu_dcsYyXeasynQuPLb7NgXE0kGTI2I8rdUeO7C0kioqhoEhZYquwMxLuCmliCaocMYOlg7I4hoJvd_t2fB-QmO6v6GICw-Nv1yo/s1600-h/lc001.jpg"><img id="BLOGGER_PHOTO_ID_5207031676327235570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmAy7M1bBdaB3Y-2vWCrWVM_G3EHJ6KgU70_2o7gfgu_dcsYyXeasynQuPLb7NgXE0kGTI2I8rdUeO7C0kioqhoEhZYquwMxLuCmliCaocMYOlg7I4hoJvd_t2fB-QmO6v6GICw-Nv1yo/s400/lc001.jpg" border="0" /></a> </div><div>This is the point where I started preparing the side dishes. I chose <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Zatarain's</span> yellow rice (let me tell you, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Zatarain's</span> is a life savor in the kitchen because it is one of the few instant side dishes you can buy that actually tastes like FOOD! I have liked everything I have tried by <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Zatarain's</span>).<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir142YigDHIGtuFZEFKzW42otl95UOzZT8lljPMOCKjwVn0JCmaZsuK1EfbhasxM006YS2wFazGn1p1RwRFti5fotjVVRIN_kX1q8GmUi9GEIylRS7Uom5lq3SObmfqhhZC1LfQSsBC4Xh/s1600-h/lc002.jpg"><img id="BLOGGER_PHOTO_ID_5207031680622202882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir142YigDHIGtuFZEFKzW42otl95UOzZT8lljPMOCKjwVn0JCmaZsuK1EfbhasxM006YS2wFazGn1p1RwRFti5fotjVVRIN_kX1q8GmUi9GEIylRS7Uom5lq3SObmfqhhZC1LfQSsBC4Xh/s400/lc002.jpg" border="0" /></a><br />For a SUPER simple veggie side, I sliced up some summer squash and roasted it for about 1/2 hour in a 350 degree F oven:<br /><img id="BLOGGER_PHOTO_ID_5207031964090044482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmz8fI3j3U22O9-sHmCJ2E4lZvhcSTQmc5zyUzNDwUT7IhTSE9V8AoJeS4oTUOgaMoTrrLCIFaKMzq-qDEi4cbWHGKEuhyphenhyphen29kitmqa-b9ReFzpAmhA0i5CCvKPEB-eWNhzzhh9_Y1Imq3q/s400/lc006.jpg" border="0" /><br /><br />After I assembled all the spices that the Spicy Garlic Lime Chicken recipe called for, I juiced 2 limes using my Pampered Chef Citrus Press. The citrus press is a cross between one of those old fashioned glass juicers and a new-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">fangled</span> garlic press. It is a tiny little thing made out of all metal, and you kind wonder how it can possibly squeeze a piece of fruit. You just have to go for it and see what happens.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvxhfNopkg4mdowIIyZrDu30M7AGqWkCLhyJa1lTSpdsKwXkNjhnHfJiNiL4-tuQWH6lhDudFdRp4qDvIK7uWW3v9nSjuGxkGBOI6d81vEKg8jdboAxOGTVvRw8LycoWFZAx6nwW9mMwD/s1600-h/lc003.jpg"><img id="BLOGGER_PHOTO_ID_5207031684917170194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvxhfNopkg4mdowIIyZrDu30M7AGqWkCLhyJa1lTSpdsKwXkNjhnHfJiNiL4-tuQWH6lhDudFdRp4qDvIK7uWW3v9nSjuGxkGBOI6d81vEKg8jdboAxOGTVvRw8LycoWFZAx6nwW9mMwD/s400/lc003.jpg" border="0" /></a> </p><p>Cut the limes in half and place a half, flat side down (which seems counter-intuitive), and squeeze it just like a garlic press.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstesSqCK46P7s3luE427hHCIlJu-3Pj3mlWdOnyyZMjRR-y6_VsKzCVPcDMydyt3y0_ITQrbR8GnC8DH6upvrVrSjaYA3U7CH7dfgYjyxYuWOBrAJSCl2TM-RodNxA5jlrgVFhshkfKh0/s1600-h/lc004.jpg"><img id="BLOGGER_PHOTO_ID_5207031684917170210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstesSqCK46P7s3luE427hHCIlJu-3Pj3mlWdOnyyZMjRR-y6_VsKzCVPcDMydyt3y0_ITQrbR8GnC8DH6upvrVrSjaYA3U7CH7dfgYjyxYuWOBrAJSCl2TM-RodNxA5jlrgVFhshkfKh0/s400/lc004.jpg" border="0" /></a></p><p>The citrus press is such an efficient use of force, that not only does it squeeze every bit of juice out of the lime, it is a VERY easy and fluid motion! You can get all the juice out of a lime in seconds, it is amazing! It inverts the lime rind and you just take it out and replace it with another. With the Pampered Chef Citrus Press you could squeeze enough fresh limes or lemons for lime-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">ade</span> or lemon-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">ade</span> in a matter of minutes. In fact, I can't wait to buy some more limes and make lime-<span class="blsp-spelling-error" id="SPELLING_ERROR_9">ade</span>!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQNXK_qmvLuEFfWBbc8ryU1quFH47m7byTsSXs6J377qfvAP6q1L5ZSfv11JbuJ-xqovqldcOnbEL2PSc1-ATw2Tejraw7rl-j_qIPcUWi4V2jsHmVU1WhYfHgCqRNhtguQvi-IkQOUXR/s1600-h/lc005.jpg"><img id="BLOGGER_PHOTO_ID_5207031689212137522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQNXK_qmvLuEFfWBbc8ryU1quFH47m7byTsSXs6J377qfvAP6q1L5ZSfv11JbuJ-xqovqldcOnbEL2PSc1-ATw2Tejraw7rl-j_qIPcUWi4V2jsHmVU1WhYfHgCqRNhtguQvi-IkQOUXR/s400/lc005.jpg" border="0" /></a><br />Anyway...now back to the chicken! In a large skillet, heat 2 tbsp. butter and 1 tbsp. olive oil. Rub all the spices into the chicken breast, coating the top and bottoms, and place int eh hot oil:</p><img id="BLOGGER_PHOTO_ID_5207031964090044498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_rJULU8vXUksZv0fsRfO3Hp9B0KnDge52cIWTQJBxkwbQrMndjdQdzEGvwCHt3ACVV-ZvdVUBrhVOc7bXkU0ZHosFyd18vNrVUs0pmQKEquJCmSNx9z0kH0URZqRJ70qEcykjhiDLDSA/s400/lc007.jpg" border="0" /><br /><p>Brown both sides on the chicken breasts (approximately 6 minutes on each side - <span style="color:#cc0000;">I used my lidded skillet on low-med. heat for about 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">mins</span>- removing the lid to flip over the chicken at the 5 minute mark</span>).</p><p><img id="BLOGGER_PHOTO_ID_5207031964090044514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxUTgbHSf7s931a_7XHPMbSs5lPtZgClQXjOKmVARyEZwlSH3i1t6OB9fbpPOgoT9ElLovLtKS3r-Yfqoj-efNeVLR9UNJaVZ5humqSWZWoOy-c1vPZBQtWB6N3jkFdbqLgxLYxbos_Xf/s400/lc008.jpg" border="0" /></p><p>When the chicken is browned on both sides (see above), sprinkle the 2 tsp. of garlic powder into the skillet, and add 3 tbsp. of fresh squeezed lime juice. Turn the heat up to high and cook chicken for 5 minutes more. Keep flipping it around in the pan to coat with the seasonings. Here is what it looks like when it is done (it came out looking so yummy):</p><p><img id="BLOGGER_PHOTO_ID_5207031968385011826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nDiQSEAY5ZkvxKKZbcPGbEQ8oF4b8RE3_dm1_Ky0xwUkBizFnkwVyuxprL0hcFhiYMAoYtx0SdIUNVDAte1t9PUQW_jZahfkTkk0WJAIW9hqzvr2uEwLqzwx3tRoMBID3wJvASZdnBbf/s400/lc009.jpg" border="0" /></p><p>Here it is plated up with the yellow rice, roasted summer squash, and limes for garnish.</p><p><img id="BLOGGER_PHOTO_ID_5207031968385011842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8-HPF3u45g8AeNngbb9pKSoQtYF53iaBJJOsICjR8GhUCU3VyMSmyGBN0ivJm24sQNNIlZjUcXHzugPLYnXPWml756ObJnai3UdAvD_2lXzLfVjTq7kYe6aoG-rqq8IuJgVaa_AWgWxY/s400/lc010.jpg" border="0" /></p><p>What a delicious Sunday dinner this turned out to be! I finished cooking mid-afternoon just after The Little Princess went down for a nap. DH and I poured some Cokes and went outside and ate by the river. The recipe got two big thumbs up from DH...which means I will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">definitely</span> be making it again. The fact that the recipe uses mostly dried seasonings makes it a very time/money saving meal, and it was <span class="blsp-spelling-error" id="SPELLING_ERROR_12">sooo</span> tasty, to boot. The only change I will make next time is to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">make</span> sure that I have the cayenne pepper on hand (and not just hallucinate about it), because the spicy element was kinda lacking.</p><p>Thanks for sharing our meal!</p><p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-48062805527037827322008-05-29T23:48:00.003-04:002008-05-30T00:33:29.163-04:00Powerless, Helpless, and PamperedToday's blog entry shall contain no pretty pictures, no recipes, no unexpected chickens. Instead it shall contain a whine/rant/grumble about the power company showing up in the middle of preparations for a Pampered Chef Party that was to be held at my house tonight.<br /><br />My list was a simple one:<br /><br />Clean Bathroom<br />Do dishes<br />Clean Fridge (about which I was going to blog...)<br />Sweep/Mop/Vacuum<br />Shower<br />Cook Appetizers for Party (also about which I was going to blog...)<br /><br />Just after noon today the electricity police showed up with a warrant for my arrest (well...the arrest of my meter box, anyway). I could bail myself out if I could fork over $237. I could not. I was helpless and didn't even have a tin cup to bang against the bars (it was dirty waiting for the dishwasher to have power again). My electricity <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">privileges</span> were revoked until I was able to use my one phone call to reach Dear Husband. The problem was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">eventually</span> resolved (as may be obvious by my being here now), however, it took about 5 hours until the power was turned back on.<br /><br />I had to drag half of my kitchen up to the In-law's house (in a little red <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">wagon</span>...no joke) so that I could cook the appetizers...I had to skip my shower (thank goodness, due to cooking, I smell like fresh crushed garlic most of the time anyway), and the dishes never did get finished...AND I had to wrangle DH into vacuuming right before guests arrived, but we pulled it off.<br /><br />We had a moderately successful show, and aside from a splitting headache and lack of photos to blog with, I am no worse for the wear.<br /><br />Thanks for listening *BOO-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">HOO</span>*<br /><br />-Diana, The Ivy Kitchen<br /><br />P.S. Speaking of vacuuming, click on the "Win a Dyson Button" in my newly added "Fun Stuff!!!" section of my sidebar. It is a great giveaway being held by my friend Kristin.Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com5tag:blogger.com,1999:blog-6389967975178810716.post-36357402287715837522008-05-27T17:27:00.005-04:002008-11-07T05:30:45.129-05:00What's on the Needles: Don't be a Chicken!Ok, so the title of this post is both an introduction to an on-going post series and a cryptic reference to a STRANGE knitting experience I had today!<br /><div></div><br /><div>"What's on the Needles" will join "Fresh off the Needles" as ongoing posts that I will do to keep you all updated on my knitting projects. "What's on the Needles" will just track where I am in various knitting projects that I have in-progress.</div><br /><div></div><div>Right now the only thing I have on the needles (aside from an abandoned project that is soon to be ripped out) is the back panel for a cabled baby sweater that I am hoping to have finished as a gift for a dear friend who is expecting a son in August. I am almost finished with the back panel and still have the front panel and both sleeves to go. I am knitting it on size 6 needles with Caron's Simply Soft acrylic. The pattern is from "Baby Knits for Beginners" by Debbie Bliss, but is heavily modified by me...so you won't actually find it if you look in that book, lol.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5205175516015955906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVDhl8-GK4Cv94kWFL1q4K5Iw5QHsI7fWAlNkaSoU__DCOyb6KT_qP2BOPsgLCYBcBqHyTgJTcMXXhkhJGd_AQDKb-cGkcj09isPvSW5UO10zotDRBR7kiVqlzKCYVOMhPg9im_kO39fU/s400/Babycables1.jpg" border="0" /><br /><div></div><div>So I was sitting out in the sun working on it, while The Little Princess played...when something very out-of the ordinary happened...</div><div></div><div></div><div>Meet Woobster (so named by The Little Princess attempting to say "rooster"):</div><div><img id="BLOGGER_PHOTO_ID_5205175520310923218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1DFXkb4sRoluPtPB0_-3PcXgFAfqKG7TMkG2fGpfmMNmL49gnqWukyEZ8789c8uvZD01gYxurecOg4YoQmXVjMD5GyS7WdW-mDCKkdSKuEP39Dg3E2XkUMlKjvz1TECvGnH4xHoq2WUm/s400/woobster.jpg" border="0" /></div><br /><p><img id="BLOGGER_PHOTO_ID_5205175524605890530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguxS9CaQl7Q6clND60hPRA4B5BnOfhcvXlCfY9Qp422hCwP-VlfVIf9vJCmjFzq7dGyk0SimXZFc1TdWh86UaF3uNduZxrqqEySa0akJV3LRy5EJEWm7mKTm2-5WVQ9TVIZj7BJZyqE4o/s400/woobster2.jpg" border="0" /></p><p>Where we are living I have seen wild turkeys, foxes, snapping turtles, porcupines, deer, bald eagles...but never an extremely cute/ugly domesticated chicken!</p><p>Woobster appeared out of nowhere, and came right up to my chair as I was sitting there knitting. He proceeded to follow The Little Princess and I around outside for about 1.5 hours until he apparently got bored and went on his merry way! Calls to neighbors yielded no answers as to his origin, and I sincerely hope he found his way home.</p><p>Thanks for reading!</p><p>Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3tag:blogger.com,1999:blog-6389967975178810716.post-61032441116214426812008-05-27T09:38:00.006-04:002008-11-07T05:30:45.587-05:00The Violet VerdictThis Memorial Day weekend was a fun, activities-packed weekend with the In-laws and a surprise visit from my Dad who lives in Connecticut. It was also my birthday on Sunday. The whole family (MIL, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">FIL</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">SIL</span>+Hubby+2 kids, Little <span class="blsp-spelling-error" id="SPELLING_ERROR_2">SIL</span>, DH, The Little Princess, and myself) camped "away from home" in a cabin that the In-laws have (those that know us will laugh at the quotation marks).<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3">FIL</span> has been working for the past month getting the cabin ready for family use, and this was the maiden sleep-over. Between figuring out sleeping arrangements for 3 toddlers (for 3 nights) in a one room cabin, my dad's barking dogs, and figuring out how to celebrate my birthday while camping, it was all an interesting adventure.<br /><br />The cabin, located along a river, somewhere in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Maine</span> woods :)<br /><br /><img id="BLOGGER_PHOTO_ID_5205056863249436578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzpQnsxMVjsC8lqJxm4ggf79uZDCCKShEpu-9Gx5Z4FIg3N2szfgWaeKmzVth2FdnfQH3YegAUcBhaqh37vAFtMpUsuT3yb6MYqySc_VxcFGsSJ7PjxDRi-YZg1Q2g5vPtzC1Nczvrsrt/s400/Cabin.jpg" border="0" /><br />In addition to some other cooking I did (I made a batch of homemade glazed doughnuts...which hopefully I will have the chance to post about in a later blog entry) we cracked open a jar of the now <span class="blsp-spelling-error" id="SPELLING_ERROR_5">infmaous</span> Wild Violet Jelly.<br /><br />The taste verdict: it is delicious as well as beautiful!<br /><br />It has a very fruity flavor, which you might not expect. It almost had a flavor similar to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">watermelon flavored</span> candy, but much more mild. Everyone who dared to try it liked it. I am looking forward to the possibility of making more (although the violets are starting to dwindle and go by now that warmer weather is here).<br /><br />Here is a photo of my birthday breakfast, hearty & rustic camp food. Grilled sausage, salsa & cheese scrambled eggs made on the Coleman camp stove, and my homemade honey wheat bread toasted on the grill. The violet jelly loses some of it's former beauty when it is about to serve it purpose in life, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">hahaha</span>:<br /><img id="BLOGGER_PHOTO_ID_5205056863249436594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnK9M1YHHJapk5qqCYNgcBicqyU-25fCwxNNlcHaM5vR1JMwqeb1XVqAQluM9afo6OxiqAT7JAEK5Ne_VdYxkjgBYwn-WOqsrnCgfzSiCbWqc0UZ0wsluo0pyjuYPES-6AL8DfmWK8BRu/s400/VioletBreakast.jpg" border="0" />Thanks for reading! <p></p><p>Diana, The Ivy Kitchen<br /></p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-91444316739269818522008-05-22T09:21:00.005-04:002008-11-07T05:30:46.142-05:00What Did One Dandelion Say to the Other Dandelion?Take me to your weeder.<br /><br />Today, I need you all to go back and read yesterday's violet jelly post and re-imagine it all in <span style="color:#ffcc00;">YELLOW</span><span style="color:#000000;">!</span><br /><span style="color:#ffcc00;"><img id="BLOGGER_PHOTO_ID_5203192868917809042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSnGYS2BObzkuwec6mj_BqbNZ86DtzUHMPVb2GMCdatq-U1usrDSzxJc8-ZCE3QxFTE04pFFIFB0_88mQwd6GruxCvuiLm80KodLfWRqcRqqx28X2NMZEb7SaAmXEw-850h95ZaBfACfQ/s400/DJ003.jpg" border="0" /></span><br /><br /><p><img id="BLOGGER_PHOTO_ID_5203192856032907122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBf54pKIJsLMknldXOJd6O6-V-HGsB4j80G6F0PIKxbmrwkduk6dLUPqfGuG3wkETVgJsF1MrQzIfWlB5K410D2uJHfjSsGwqmuJRc8jA0XMVsOUutqJJdDwrFvWpSFmB25yyw2QxFX2v/s400/DJ001.jpg" border="0" /></p><p>The whole lot of my flight of whimsy:<img id="BLOGGER_PHOTO_ID_5203192860327874434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2z_GZ-tizmDzItVAPyqpkRPo1ySTBqmC5zmiJYlGM9msM6b_QsdVkJTew2F7K9Dnwk0g0Tn4rmgyr4ZU67q6mnsWM7ZP5i_Xsy9stXJWxIkgp0vA9UO3c4NrT5tBjo-38AGrwij8N8t5/s400/DJ002.jpg" border="0" /></p><p>Diana, The Ivy Kitchen</p><p>P.S. I just ate a peanut butter and Dandelion Jelly sandwich and it was DEEEEEE-LICIOUS! It tastes a lot like honey. I can't wait to try the violet Jelly in earnest this weekend!</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-485023315881623752008-05-21T10:43:00.015-04:002008-11-07T05:30:49.918-05:00Violet, You're Turning Violet, Violet!Meet the common wild violet, they grow in abundance in unkempt lawns all over New England:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ0_gNIz3z6OncWqwXPtX1L3FC30vcKhQ8aTG88zwuleZ__08jgGBuVeIqDEdr2ZCLslpa8nGnJgL83DHMrf4jtzlgwg_2q2RNmK8p9hGX2lQjKMlFEj9Q1kqDGx8L_irQr84WCCP-ld6/s1600-h/vj017.jpg"><img id="BLOGGER_PHOTO_ID_5202845022061896754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ0_gNIz3z6OncWqwXPtX1L3FC30vcKhQ8aTG88zwuleZ__08jgGBuVeIqDEdr2ZCLslpa8nGnJgL83DHMrf4jtzlgwg_2q2RNmK8p9hGX2lQjKMlFEj9Q1kqDGx8L_irQr84WCCP-ld6/s400/vj017.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBJTulUEhXXBFWlXbLz_9M7xGiJG8t2GAFrbxEiehGApidDY5_0C_RzhrtB3zsSm3WMKBoppTfjCqUDaODPOOb4wxYQQkRbMy6-n7wMFOlIA2R119l9HMTzfc7dZs6Qc4v-tHPbNS6ChN/s1600-h/vj018.jpg"><img id="BLOGGER_PHOTO_ID_5202845034946798674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBJTulUEhXXBFWlXbLz_9M7xGiJG8t2GAFrbxEiehGApidDY5_0C_RzhrtB3zsSm3WMKBoppTfjCqUDaODPOOb4wxYQQkRbMy6-n7wMFOlIA2R119l9HMTzfc7dZs6Qc4v-tHPbNS6ChN/s400/vj018.jpg" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5202845030651831362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz4hJQrLGvu040UX9BOdfY7_cdG6xFEp0nVUIgZZKm9U1jrdKoFtF3lpKgJDEiFXug-Rf_RrVxO0UfHnQu1OFvknbYjE1xiocuNSX3TQGsKvatYoH3TKIcRRZquftMJC0MEISEVvomkjy/s400/vj003.jpg" border="0" /><br /><br /><div>It all started on Mother's Day when we were visiting with friends. We were all sitting outside enjoying some unusually warm May weather when my friend Andrew, a foraging enthusiast, picked and ate a wild violet to see what our collective reaction would be. Normally, you might think that if violets had actually been poisonous that he wouldn't have taken his life in his hands in that way. If you thought that then you obviously don't know Andrew...</div><br /><div>As it turns out, according to one of Andrew's foraging references, wild violets are not only edible but they are commonly used to make a beautiful naturally colorful jelly. Flowers and cooking, two of my very favorite things, my interest (and obsession) was piqued.</div><br /><div>I have done jam making and canning before, but I have never made jelly, let alone foraged for the ingredients. But I found a website that outlines the process clearly, and I was confident that I could do it.</div><br /><div></div><div>Thankfully, the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">afore</span> mentioned unkempt lawns seem to <em>inexplicably</em> surround our dwelling place...</div><br /><div>I needed 2 cups of violet blossoms...so the Little Princess and I headed outside with our little measuring cup and began picking. It was a painstaking process to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">separate</span> all the blossoms from the stems, and my little cup was filling up very slowly. In addition, the wind began to blow and my blossoms started flying out of my cup. A change of technique was in order so I got a large bowl and picked a whole lot of violets: stems, leaves (grass...) and all. That went much more quickly, and I was able to spend a few hours doing the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">de</span>-stemming inside out of the wind. It took awhile, but I was determined and told Dear Husband that I was a pioneer woman being a homesteader. He quickly squelched the homesteader spirit by reminding me of the $4.00 box of pectin and the sack of refined sugar I had him pick up for me on his way home, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">hahaha</span>.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5202847199610315874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PkIAIdaIwPQCQBi84QcNaZo1L4N3wH1ANVVvYFZHmZp2CXY4tivKJdxhuaJaswlILPX8PcC_U6WOnPuCZ1BMOnYtcBpHJcGk0ClTfxdPj_umfCUYrxggWJ7DvGIEij4eMJ6HhNRbDtrA/s400/vj016.jpg" border="0" /></div><br /><div>When I had my (approximately) 2 cups of violet petals (green sepals included, they don't seem to have an effect on the color or flavor in this particular recipe), the next step was to make an "infusion" by pouring 2 cups of boiling water over the petals in a glass bowl:</div><br /><div><img id="BLOGGER_PHOTO_ID_5202847663466783858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQRQca9oE3Cu3tO3iCC2F2dDPaPKeI_raZbcIYR85GYQwlzmI48V9R8nNFhOV7ijDURhWwFsuRU8l_6QHpA8MMlTvRG1kEHjdBrExdJgJD250_TRHAeCw4DnUPdWZy8q0o2UGZcumVPvd/s400/vj015.jpg" border="0" /></div><div></div><div>Then I covered the infusion with a plate and let it cool to room temperature. They recipe says you can let it infuse anywhere from 30 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span>. to 24 hours. I wanted the fullest color and flavor I could could get so opted for the 24 hours. After it cooled to room temperature, I put the infusion in the fridge overnight.</div><br /><br />This is what it looked like the next day (all the colors had leached out of the flowers into the water):<img id="BLOGGER_PHOTO_ID_5202848595474687106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg0sa5nVoP2LN4nBR5dwkTbFXIxHkzkROXfvlNxqUiYSPujKYvB-tnaUk3A0jCXgh8flpKHsticDafQh10wh-_i02n1X-n5eci8irUonfMP2LIPNN9lirT7vZq6ki2cw6nCZRtFkExpuG/s400/vj013.jpg" border="0" /><br /><br /><br /><br />The next step is to strain the petals out of the infusion, a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">colander</span> with normal sized holes worked <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ok</span> for this recipe, although I know using cheesecloth is better for making clearer jellies:<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5202849317029192850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpphxQBv4xLIM8Zwe9DlwiQRpxB9AFDmsf2o5b_mn-h7vm12QsE_ReOX8Z_tnPWEac6GjEgZKUd9ROtir65-vmirjAczov47AqH5YHLvwp6YD-8tJZORQLO9AlnOZUfWB8PLlGsW5lLPHx/s400/vj014.jpg" border="0" /><br /><br /><br />As you can see the remaining infusion is a rich eggplant purple color!<br /><br /><p><img id="BLOGGER_PHOTO_ID_5202849321324160162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsI5j-QIcpI-Rd4nK2EukXUHavnl-hq2fIfNq5i-oyo_f0yehIwlUlsoB0Qyz5c_y-wH-LDl_VrV1sN3rYDu7wzVPXwnXEsEsyyEWpHzYIqPffTFB-u75t_EeVeetfMKEoyk9GmTkXDr5/s400/vj012.jpg" border="0" /></p><br />Next I boiled the jars in a large stock pot for 10 minutes (you'll want to start the water boiling before you start actually making the jelly, so it will be ready when you need it, also you are supposed to have a wire rack on the bottom of the pot so that the jars are not directly on the heat, but I had to improvise and Dear Husband came up with the idea of lining the bottom of the pans with unused jar lids, it works perfectly)! I left the jars in the hot water until I was ready to use them. The purpose of this is to sterilize the jars so no bacteria ends up in the sealed jar<br /><br /><p><img id="BLOGGER_PHOTO_ID_5202851108030555330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTME0rNxvSgZUtu5QsVZWoyVPuITM6VdaFqz2zLk3RcKtyydhm6dgh968UYx5Ngyh0c1uOCL_zxaNwuvHYjIx1eU8xUIdvN_eaPrZKKIxjFdKYRvbiLWCYLHW9ZhL6wHhQUc7uYFNaH5pq/s400/vj010.jpg" border="0" /><br /><br />I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">assembled</span> all the ingredients that were called for (in addition to the infusion): One 3 oz. packet of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Certo</span> liquid pectin (the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">jellyfier</span>), 1/4 cup of pulp-free lemon juice, and 4 cups of white granulated sugar.<img id="BLOGGER_PHOTO_ID_5202851258354410722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV5iEENDg6HxSwrGDTAXWgHrx4lGRbqBlt5U9yk9kKFslaVN6hCPDhZlRPXhOuF5DKYGtAlfD7AzZNIhErVaLd_vqWrdAjbnxV7USaD-IClqLaUPg7JFF3xNRWSREf9Om9YwP1PUCzGVh/s400/vj011.jpg" border="0" /> </p><br /><p>When the infusion is mixed with the lemon juice it turns from eggplant purple into Barney-the-Dinosaur <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Fuscia</span>, it is pretty amazing!</p><p><img id="BLOGGER_PHOTO_ID_5202851103735588018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm_ZRIDE_vAEjhC8GQzc4Y-9rNn214PYCqjUlYCReCkKyil0YxO2m5j4qRmbkAZakh3SqXbryCS_MCYA92wVkFtBGG49Yr-NnR_wtjYdyhM0PWKC1QyssFf5mitM2lSTFiGt6gRxUvOqq/s400/vj009.jpg" border="0" /> </p><p>Add the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">infusion</span>/lemon juice mixture to the sugar in a large saucepan, stir frequently with a wooden spoon and bring to a rolling boil that can not be stirred down:</p><p><img id="BLOGGER_PHOTO_ID_5202853203974595826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3CfAPy1IiFIjdWvDmoCMT-bQRJDXDoGNNpaCta-4N_cftM1hbiB3rtMWGPD1A5pj4MaYLLBByICSkRHdC2CHwoo5iOtSFkbyVhBEaoBxShwp5qsCMI8iKgRadm7vEHeXR3aW1uDfpF0K/s400/vj008.jpg" border="0" /></p><br /><p><img id="BLOGGER_PHOTO_ID_5202853208269563138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPANlCZi8lXIhjvQR3THVCTQu4HyHSXHaB5L5b1dIEv5d8Add0wRMcX-S1e9y3PWkNsoZdSiE86qRNbmVcSikUwvDySKHcZ-XXNHjuaUp1GeZ8XEsXAT1SKxUZHu1PtZxpAjUQWqy4E6qb/s400/vj007.jpg" border="0" /></p>I am a dork and thought the swirling of the foam as the mixture began to heat up was cool:<br /><p><img id="BLOGGER_PHOTO_ID_5202853212564530450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9U0W2CVLGCxhLd1zdwjb6bZENpENjIEhoaxPkwAO08WWrth17-XZQja44jebFIjAYXXy5hDsFNd62TBtcOGXJTiJsGD62Zl2YMfU6CBQCv3WpOwH2WfUtheWSKxk68-4QyA4KPO7ik7l5/s400/vj006.jpg" border="0" /></p><p>After the mixture boils, add the packet of pectin and boil for 2 more <span class="blsp-spelling-error" id="SPELLING_ERROR_12">minutes</span>, temper the heat, making sure not to let it boil over. Turn off the heat and when it stops boiling skim off as much of the remaining foam as possible. Have your jar & funnel ready (also boil your funnel to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">sanitize</span> it) and pour the hot liquid into jars as quickly as possible. Fill jars to 1/8 inch of lip.</p><p><img id="BLOGGER_PHOTO_ID_5202854939141383458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrF36ZbA5PB3Mtnazm_tdac58kQmtJt9mbikYOMHC6IRJO-CZBHxI-7ebRTW1LhRk6qIUmEIUEZie-F7bOjnE6RHLHq8Dxgl2L-7-3mN7pDfjgImKADABg64Whap2gvd4XmYluK-YM_kw/s400/vj005.jpg" border="0" /> </p><p>Place the seals on the jar and screw the lids on securely. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">using</span> a potholder, invert the jars onto a dishtowel and let them sit for 10 minutes to seal. As you can see, when I am filling jars, I always chicken out before I get the the 1/8 inch below the lip...so I have a lot <span class="blsp-spelling-error" id="SPELLING_ERROR_15">of</span> extra space, I need to get over that so I get less air in my jams/jellies! You might hear the lids make a popping noise when they seal, you might not. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Turn</span> them over after 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">mins</span> and test the middle of the seal with your finger, if you can't pop it up and down it is sealed. If the jars do not seal you can put them into the boiling water for 5-10 minutes, CAREFULLY take them out with metal tongs and place on the towel to seal again, or you can just put your jelly in the fridge to keep.</p><p><img id="BLOGGER_PHOTO_ID_5202854943436350770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8V41bPtSj8KspTfyNnuszGLocS5F6CH8tNl8MWchnFqP5SvbU_FKyYMt9lCybcJyqAkCIIvhPFAD7pZP4ylHgNtfVl26tN3LXuWNvT7Q5rfaL8bUe6AJT_peNWVpiGDotWNBuPjubdg96/s400/vj004.jpg" border="0" /> </p>And finally, the finished product, one of the most beautiful things I have ever cooked! Dear Husband and I both tasted some from the pan and it has a very fruity and pleasant flavor. It will most likely be making it's debut on an upcoming family camping trip, at which time I will have further commentary on the flavor!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5202859504691619138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5898ySdFAkxlRcOK35QSANgh9Il65kDN2p2NlteH8hGKbyvK-SQtvct5dultqRJfWIxlou3-pikRjRGkUJ5UOhsyZQqRvGQB7lX6JVIBFMvnZVUjrn1KKKf7HAocX08yuVazA3P_5vJMB/s400/vj001.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5202859513281553746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x_nK7hHXX97U_2DAkzkcwLOuwZyrwwpVrJ397zzWW68f5LLYXqzgCYEnjRt39i4C0dOAAxcYyXbuKkB0T420wrvln-mbFpm88gsyTW2yXoAAmpvGByMzkb2T-HgptocUAWBiembc3I-p/s400/vj002.jpg" border="0" /><br /><br /><p>Well, if you made it this far, thank you so much for reading! It really was a fun and exciting process...and unfortunately...on the same website I found this recipe on ( <a href="http://prairielandherbs.com/violetjelly.htm">http://prairielandherbs.com/violetjelly.htm</a> ), I have discovered a Dandelion Jelly recipe. As I close this entry I am gazing longingly out the window to the yellow speckled greenery...</p><br /><p>-Diana, The Ivy Kitchen</p>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com6tag:blogger.com,1999:blog-6389967975178810716.post-31049243858686018682008-05-20T19:26:00.005-04:002008-05-21T23:39:30.320-04:00Fresh Off the Needles: Toddler Sun DressI finished my most recent knitting project this A.M. before getting to any much needed house work! But what is housework when those unfinished stitches are calling your name? :)<br /><br />I have knit several tank tops for the Little Princess based on a pattern that I found on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Internet</span>. But I changed the tank top pattern quite a bit to fit my needs (and my child, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lol</span>). After knitting a total of six of those, I decided to alter the pattern even more to try and make a little sun dress. I have knit baby dresses before so i used the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">knowledge</span> I have gained from that to add a skirt portion to the tank top. I was worried about the outcome, because I am nowhere near to considering myself a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">knitwear</span> designer. But this time the risk seems to have paid off! Here is the final result (I am hoping to knit a few more, if time permits):<br /><br />I knit it with Caron's Simply Soft (and simply CHEAP, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">hahaha</span>) on size 9 needles. Light Blue and White.<br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i63.photobucket.com/albums/h151/WinterIvy/KnitDress.jpg" border="0" /><br /><br /><div><div><div><div align="left"></div><br /><div align="left">I chose the coloring and checked pattern to try and "match" this bonnet (which was given to the Little Princess by a random stranger at the local recycling center, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">lol</span>). I take full credit for the shoddy <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Photoshop</span> work!<br /><br /></div><div align="center"></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i63.photobucket.com/albums/h151/WinterIvy/KnitDress2.jpg" border="0" /><br /><br /><br /><div align="left">So on to the next project! It will most likely be something for an upcoming, and very important baby shower in June. I just realized that is only 2 weeks away, so I better get those needles to <span class="blsp-spelling-error" id="SPELLING_ERROR_7">smokin</span>'!</div><br /><div align="left">-Diana, The Ivy Kitchen</div></div></div></div>Dianahttp://www.blogger.com/profile/12896024251596793795noreply@blogger.com3