tag:blogger.com,1999:blog-67389516564934860722024-03-19T00:29:51.678-04:00Our Mush Push<b>What is Mush Push? Well, the official definition is the soft creamy sauce left when you give your bowl of ice cream a good stir.
To us it means all the wonderful things we love and want to share.</b>lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.comBlogger529125tag:blogger.com,1999:blog-6738951656493486072.post-36278930879103319922021-01-19T16:56:00.002-05:002021-01-19T16:56:48.229-05:00Chicken Pot Pie<p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> I typically, just wing it when I make Chicken Pot Pie. So here is my best attempt and documenting my receipe. Fingers crossed. Oh...how can it be bad, with all this good stuff in in it.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT5terLv-sFM3o6josiO1dLVOumeBHOiQp6eH0ENUbukF3m12ZSeSSmnr9V3ngoBI-8AsnOgUFIk_7iN53xnrsIvJHWaEbnMSA4LuozrYb7lS-T5n_egi_1eCl3EFAoHeEdKjsaClNj8/s640/IMG_0970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT5terLv-sFM3o6josiO1dLVOumeBHOiQp6eH0ENUbukF3m12ZSeSSmnr9V3ngoBI-8AsnOgUFIk_7iN53xnrsIvJHWaEbnMSA4LuozrYb7lS-T5n_egi_1eCl3EFAoHeEdKjsaClNj8/w150-h200/IMG_0970.jpg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KQsb4YnIpB-id9eB2_QZQD70JwpgOvKn0BoWkg1fC_uQE-m0vpbuTuAIUOxR5JkS63wAYH22iD1FwKeVUWO5sU7KSppFLQ5vAfdgGXM84KghZtTo3u2qQLzEChARxsQgUOvAWCeJW4A/s640/IMG_0970.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><br /></a></div><p align="center" class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: center;"><b><span style="font-size: 14pt;">Chicken Pot Pie<o:p></o:p></span></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Ingredients:</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tsp olive oil</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 TBL butter</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 small onion or ½ large onion, diced</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 stalk celery, diced</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 carrots, diced</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 or 2 cloves garlic, minced</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 TBL flour</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">¼ cup white wine or sherry</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">¾ cup to 1 cup chicken broth</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">¼ cup cream</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups diced chicken (leftovers or rotisserie chicken)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup frozen peas</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup frozen corn</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 or 2 pre-made pie crusts (feel free to make your own)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 egg</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Preheat oven to 350 degrees</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Add olive oil and butter to a Dutch oven style pan. Heat on medium heat until hot. Add onion, celery and carrots. (At this point, you can add any other diced vegetables you want. I added diced zucchini and mushrooms. You could also add butternut squash.) Season with salt and pepper. Sauté until onions are translucent and tender. Add the garlic and stir until combined (about 30 seconds.) </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Add the flour, stir and cook for 1 to 2 minutes. Add the wine and stir. Let the wine cook off for about 1 minute. Add the chicken broth. Stir in, scrapping the bottom of the pan well. Let thicken. Add the cooked chicken, peas and corn. Stir well. Add the cream. (Add more broth if the mixture is too thick.)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">One crust pie: Add mixture to pie plate and cover with pie dough. Crimp crust to the pie pan. Cut slits in top pie crust so it can breath in the oven. Brush lightly with egg wash (1 egg mixed with about 1 or 2 tsp off water)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Two crust pie: Place bottom pie dough in bottom of the pan. Fold edges under to line up with pie pan. Add mixture to pie plate and cover with pie dough top. Crimp crusts together to the pie pan. Cut slits in top pie crust so it can breath in the oven. Brush lightly with egg wash. </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Bake for 30 to 40 minutes.</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><i>If you would like to use uncooked chicken, diced 1 or 2 boneless chicken breasts. Add them to the pot before you add garlic. Brown the chicken. Add the garlic and continue the recipe.<o:p></o:p></i></p>lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-59987080623825338312020-03-23T11:57:00.002-04:002020-03-23T11:57:52.284-04:00Custard PieMy mother requested a custard pie. So pulling out her old cookbook, I found a recipe. With a few tweaks, here is the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNdPMPWUDE8D2s6WIoobFr17s59oRLUx84v1oa_VSbt1ma-l9W806nMZfsJPO3ftRdK-YTUhCxiL2DveuS1CFz9Cg6AGDD_N_t_FrGFE7f8jQNyUw6R0CIkTOn-ahpl742GCNy1O3nxM/s1600/9603C4C9-B643-4C1E-B14C-83669C0ADEE0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNdPMPWUDE8D2s6WIoobFr17s59oRLUx84v1oa_VSbt1ma-l9W806nMZfsJPO3ftRdK-YTUhCxiL2DveuS1CFz9Cg6AGDD_N_t_FrGFE7f8jQNyUw6R0CIkTOn-ahpl742GCNy1O3nxM/s320/9603C4C9-B643-4C1E-B14C-83669C0ADEE0.JPG" width="320" /></a></div>
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<b><span style="font-size: 16pt;">Custard Pie<o:p></o:p></span></b></div>
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<span style="font-size: 14pt;">(For a 9” Pie)<o:p></o:p></span></div>
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<i><span style="font-size: 14pt;">Ingredients:<o:p></o:p></span></i></div>
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<span style="font-size: 14pt;">4 eggs<o:p></o:p></span></div>
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<span style="font-size: 14pt;">2/3 cup of sugar<o:p></o:p></span></div>
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<span style="font-size: 14pt;">½ tsp salt<o:p></o:p></span></div>
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<span style="font-size: 14pt;">¼ tsp nutmeg<o:p></o:p></span></div>
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<span style="font-size: 14pt;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-size: 14pt;">2 2/3 cups scalded milk (can use part cream or half & half for a richer pie)<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Preheat oven to 450 degrees with rack in the middle of the oven. <o:p></o:p></span></div>
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<span style="font-size: 14pt;">In a mixer, beat eggs slightly. Add sugar, salt, nutmeg and vanilla. Slowly drizzle scalded milk into the mixture. Pour into a pastry lined pie dish. Bake the pie at 450 degrees for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 more minutes. Pie is done with a knife inserted into the side of the pie comes out clean. Center my look a bit soft, but it will continue to cook.<o:p></o:p></span></div>
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<b><i><span style="font-size: 14pt;">How to properly scald milk:</span></i></b><span style="font-size: 14pt;"> (Just learned this yesterday) Pour milk into saucepan with good conductive bottom. Heat over medium heat until it begins to bubble on the sides and steam. Just before it boils, around 181 degrees, remove from heat and let cool to 110 or 120 degrees before using.<o:p></o:p></span></div>
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lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-57110506651970986992019-02-27T11:48:00.000-05:002019-02-27T11:48:56.197-05:00Life and its Many RoadsSo, I haven't posted anything in a couple years. I thought I would dip my toe in the water and see how it feels. <br />
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I'd like to say nothing much has happened lately, but that wouldn't be true. We lost out brother in late December. His name was Bob, after our dad. He was only 66. He had been suffering from a neurological disorder, called Progressive Supra-nuclear Palsy for many years. It slowly took away everything from him until he finally wasted away. It was terrible thing to witness. I'm hoping that image fades away at some point. As a family, I think we are all still coming to terms with the loss. I still wake up every morning with the realization that he is gone. Still seems unreal. <br />
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Here we are as kids. I like to remember him this way. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLOkYPFHkD-PIclj0rE3a84PqL-B7Zja5QnbCH9VQhaiUcYJ2C4YpDK5qx31jzhsVDgxyhryw3OxskS9F-Wvg0SJkhm9OCU53Q3sFjEBFb9Txr3xkR_eeJC0XMNFr8UJ-gL2n8OhIEh8/s1600/fullsizeoutput_49.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="947" data-original-width="941" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLOkYPFHkD-PIclj0rE3a84PqL-B7Zja5QnbCH9VQhaiUcYJ2C4YpDK5qx31jzhsVDgxyhryw3OxskS9F-Wvg0SJkhm9OCU53Q3sFjEBFb9Txr3xkR_eeJC0XMNFr8UJ-gL2n8OhIEh8/s320/fullsizeoutput_49.jpeg" width="317" /></a></div>
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This is the four of us kids taken to celebrate my Mom's 80th Birthday. That was 13 years ago.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9YiC4FHtg2JaNgDJvIQj_OjDB1RB73T0FUjZ2N-rRsaLKi-o2vi2BfaeKj_CVKrMaht5ov3-z4GH_rFyZR6IwwllyUu_A4S2ZY7oo_B6QSr7jjUK4ZbgI8ZGvzzz0pRiWQz0Ze2Iuwk/s1600/011_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1172" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9YiC4FHtg2JaNgDJvIQj_OjDB1RB73T0FUjZ2N-rRsaLKi-o2vi2BfaeKj_CVKrMaht5ov3-z4GH_rFyZR6IwwllyUu_A4S2ZY7oo_B6QSr7jjUK4ZbgI8ZGvzzz0pRiWQz0Ze2Iuwk/s320/011_9.jpg" width="320" /></a></div>
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And this is likely that last photo I took of him before we knew about the disease. He had early symptoms, but we weren't sure what they were.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRbRXK4FHn54HC4jf2uO1qQIpPScnzP3TyNGK8cYfujgPmubEOzyYkM9o8qr_ZfbZ3ib_nvgqKkq2NfA8NbzJpS0rGygVxYKrb0OXQ3kLqiZFT5Mq6JG7H3talRfQkJhFHE8BibzuMOI/s1600/fullsizeoutput_363b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRbRXK4FHn54HC4jf2uO1qQIpPScnzP3TyNGK8cYfujgPmubEOzyYkM9o8qr_ZfbZ3ib_nvgqKkq2NfA8NbzJpS0rGygVxYKrb0OXQ3kLqiZFT5Mq6JG7H3talRfQkJhFHE8BibzuMOI/s320/fullsizeoutput_363b.jpeg" width="320" /></a></div>
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I want to keep focusing on these older memories of him as they are better than the more recent ones.lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-60663340664571364122016-07-22T12:34:00.001-04:002016-07-22T12:34:03.830-04:00Roasted Eggplant DipAny party or get together requires some yummy creamy dips. Dill dip, artichoke dip, pesto dip. All delicious and usually starting with a mayo base. If you are looking for something equally delicious, yet healthier...look no further. I've got one for you.<br />
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Roasted Eggplant Dip. <br />
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It's all good stuff and works perfectly with crisp pita chips. Although I would love to take credit for this recipe, I cannot. It comes from the talented and wonderful Ina. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUApjBiFG66sbGwTxjPcV7Lf5aBRUW_gKaMUNc4fdNeUj58ct8N2Jf0Wz_XE4Hv2CH6M754Lz610Kw8VqTOAR3fVh8inxAFfNR_9KL8PFn8-LBwa-vdm138Jh3OmX62eik_efAu1wl-RU/s1600/IMG_1881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUApjBiFG66sbGwTxjPcV7Lf5aBRUW_gKaMUNc4fdNeUj58ct8N2Jf0Wz_XE4Hv2CH6M754Lz610Kw8VqTOAR3fVh8inxAFfNR_9KL8PFn8-LBwa-vdm138Jh3OmX62eik_efAu1wl-RU/s640/IMG_1881.jpg" width="480" /></a></div>
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<u><b>Roasted Eggplant Dip</b></u><br />
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Ingredients:<br />
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1 medium eggplant<br />
2 red bell peppers, cored<br />
1 red onion, peeled<br />
2-3 cloves garlic, minced<br />
3 tablespoons olive oil<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 tablespoon tomato paste<br />
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Preheat oven to 400 degrees.<br />
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Cut the eggplant, peppers and onion into 1-inch pieces. Place in a large bowl and toss with the garlic, olive oil and salt and pepper. Spread out on rimmed cooking tray. Roast for 45 minutes, stirring once half way through. Remove from oven and let cool slightly.<br />
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Add all roasted vegetables into your food processor with the tomato paste. Pulse 4-5 times to get a chunky texture. Season with salt and pepper to taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGzzgzoX2e-j2OSZGAvgxjZU39TdNzCrS5ZllyioIgWiZqUCr-Ni5-klK9smFcBstt3XbJ6Xk64wD-DqvW45g5M4gW7ZcQncgfQvrTPM5PkRu1H-rtj_mv2Y3ZSckYlMQC9vxfnHMH0o/s1600/IMG_1882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGzzgzoX2e-j2OSZGAvgxjZU39TdNzCrS5ZllyioIgWiZqUCr-Ni5-klK9smFcBstt3XbJ6Xk64wD-DqvW45g5M4gW7ZcQncgfQvrTPM5PkRu1H-rtj_mv2Y3ZSckYlMQC9vxfnHMH0o/s640/IMG_1882.jpg" width="480" /></a></div>
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That's it. You now have a wonderful, healthy dip ready for your guests.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeSvI7VCoi0xon5B6gFOtjkm9nQOuGDUyM7ZUwrhbXYkKhwK3y5kraPGZ7WrFpAWaD0LpqDUHE4-qOflihnBZH6bC4AqE_tlOTUhj__WIleyBSKhCkYDL7111MqInHc3Zp5DJVsWxH1A/s1600/IMG_1883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeSvI7VCoi0xon5B6gFOtjkm9nQOuGDUyM7ZUwrhbXYkKhwK3y5kraPGZ7WrFpAWaD0LpqDUHE4-qOflihnBZH6bC4AqE_tlOTUhj__WIleyBSKhCkYDL7111MqInHc3Zp5DJVsWxH1A/s640/IMG_1883.jpg" width="640" /></a></div>
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Enjoy!lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-63141990954782230802016-06-20T18:10:00.000-04:002016-06-20T18:10:07.316-04:00Garlic Scape PestoI was just given a huge pile of garlic scapes from my niece Kelly...our farm manager. It was time to trim them off the garlic so that the garlic bulbs could bulk up before their harvest next month.<br />
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Here's the bowl full of scapes:<br />
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Today I made a whole lot of garlic scape pesto.<br />
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<br />
<br />
And then I got it ready for the freezer.<br />
<br />
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<br />
<br />
One of these tossed into any pasta, soup or stew will be delicious. I wonder how long it will last.<br />
<br />
Here's the recipe I used. Both a normal size portion and the bulk size portion.<br />
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<u><span style="color: #2f3239;"><span style="font-size: 19px;">Garlic</span></span><span style="color: #2f3239; font-size: medium;"> Scape Pesto</span></u></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="color: #2f3239; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="color: #2f3239; font-size: medium;">Normal Size Portion:</span><span style="color: #2f3239; font-size: 14pt;"> </span><span style="color: #2f3239; font-size: 14pt; text-indent: -0.5in;"> </span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1/4
cup pine nuts<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">3/4
cup coarsely chopped garlic scapes<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">½
cup basil<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">Juice
and zest of 1/2 lemon<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1/2
teaspoon salt<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">A
few generous grinds of black pepper<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1/2
cup extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1/4 cup grated Parmigiano Reggiano cheese</span><span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">Bulk Size Portion*:</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1
¼ <span style="mso-spacerun: yes;"> </span>cups pine nuts<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">5
cups coarsely chopped garlic scapes<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1
+ cup of basil<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">Juice
and zest of 3 lemons<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">3
teaspoons salt<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">1
tsp black pepper<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2f3239; font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">3
cup extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2f3239; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Effra-Regular; mso-bidi-font-size: 15.0pt; mso-hansi-font-family: Cambria;">3/4 cup grated Parmigiano Reggiano cheese</span><span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;"><o:p> </o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;">*(Makes enough
pesto to fill 1 ice tray and 12 cupcake tins + 1 cup for the fridge)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;">Toast the pine
nuts in a dry pan for 2-3 minutes.<span style="mso-spacerun: yes;">
</span>Let cool a bit.<span style="mso-spacerun: yes;"> </span>Put the scapes,
basil, lemon zest, lemon juice, salt and pepper into your food processer.<span style="mso-spacerun: yes;"> </span>Pulse until well mixed.<span style="mso-spacerun: yes;"> </span>(About 20 pulses).<span style="mso-spacerun: yes;"> </span>Turn the processor on and slowly
drizzle in the olive oil.<span style="mso-spacerun: yes;"> </span>Remove
the lid and scrap down the sides.<span style="mso-spacerun: yes;">
</span>Add the cheese and pulse again to well mixed and the texture you prefer.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria;">Enjoy.</span></div>
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<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-89094867859169273662016-05-27T09:39:00.000-04:002016-05-27T09:39:02.204-04:00Work in ProgressI'm working on a granola bar recipe. Hope to have it perfected soon. I started with a recipe from Ina, but that one just fell apart. Intertwined Ina and PW's recipes, but I think I over cooked it and the sunflower seeds gave it a funky taste...although it's still getting consumed pretty quickly.<br />
<br />
I'll keep you posted.<br />
<br />
HAHAHAHAHA! lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-26890045483398487352016-05-14T16:13:00.001-04:002016-05-14T16:13:54.856-04:00My Lost BlogI have not been able to access my blog since May 8. In fact, no one could access it. It seemed to have just disappeared. Turns out I needed to fix something with my DNS CNAME settings. <br />
<br />
ARGHHHHH!!!<br />
<br />
I set this whole blog thing up back in 2009. I somehow managed to purchase a domain name and get it to work with Blogger. But that was back in 2009. That is a long, long time in techno years when you get to be my age. I have NO memory of what I did back then. I do remember being quite pleased that I got it to work, but today, it's all a mystery.<br />
<br />
Ended up calling technical support and was quickly able to resolve the issue. Somehow an additional CNAME alias was set up for my www link. NO FREAKIN' idea how that could have happened since I never touch it. They had no idea either. <br />
<br />
So glad it's all better, but has caused me some significant stress today.<br />
<br />
<br />
<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-37557389460031887242016-05-02T14:53:00.001-04:002016-05-02T14:53:23.337-04:00Easy Peel Hardboiled EggsI can't tell you how long I have struggled with peeling hard-boiled eggs. Seriously....it's been a long time. I have been so frustrated while peeling an egg, as I remove shell bit by tiny bit resulting in a tore up ugly egg with a significant portion of the whites still sticking to the shell.<br />
<br />
Every recipe I ever seen has called for starting the eggs in cold water, bring to a boil, turn off heat and cover. Let the eggs sit for 10-12 minutes. That is how I have always made my hard-boiled eggs which always resulted in a difficult peeling process. I pretty sure I even watch Ina make them this way.<br />
<br />
In desperation, I reached out to my Facebook community and I got a lot of varied answers. Add baking soda to the water, put a pin whole in the egg before cooking, don't use fresh eggs, make sure you get them cold quickly in an ice bath. <br />
<br />
Finally, finally, finally...with the guidance of my Auntie Mar and the ever helpful Pioneer Woman, I succeeded in making an easy to peel hard-boiled eggs:<br />
<br />
<b>Hard-Boiled Eggs</b><br />
<br />
<br />
<ul>
<li>Bring a pot of water to boil, making sure you have enough water to cover the eggs. When the water is boiling, using a slotted spoon to GENTLY place each egg in the water. Return the eggs to a gentle boil. Boil for 12-13 minutes</li>
</ul>
<br />
<br />
<ul>
<li>Immediately, place each egg in a ice water bath. Let them cool in the water for 5 minutes. Remove the eggs from the water, dry them off and cracked the shells to peel.</li>
</ul>
<div>
Perfect eggs.</div>
<div>
<br /></div>
<div>
And here's what I made with my eggs:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGOQuadkRFUlX-OemNy6yiYzzzEhz_NVWLvNMdZ8Ef1ukGW4afudI6lDIybN-Kljq8irDmvUBKOqplg5Izgmf6oXWXb7RiPZCBZr1y7JxzBGvl6RcmtULAWvKQIatfg5JGqXHBnjXvvE/s1600/IMG_1725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGOQuadkRFUlX-OemNy6yiYzzzEhz_NVWLvNMdZ8Ef1ukGW4afudI6lDIybN-Kljq8irDmvUBKOqplg5Izgmf6oXWXb7RiPZCBZr1y7JxzBGvl6RcmtULAWvKQIatfg5JGqXHBnjXvvE/s640/IMG_1725.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Egg Salad</b></div>
<div>
<br /></div>
<div>
Ingredients</div>
<div>
6 hard-boiled eggs, peeled and diced</div>
<div>
1-2 stalks of celery, diced</div>
<div>
1/4 cup sour cream</div>
<div>
1/2 cup mayonnaise</div>
<div>
1 tsp dry mustard</div>
<div>
salt & pepper to taste</div>
<div>
<br /></div>
<div>
Add all the ingredients to a bowl and stir to combine. Spread liberally on two pieces of toasted wheat bread (buttered) with some crunchy lettuce and eat yourself happy. I know I just did.</div>
<div>
<br /></div>
<div>
<br /></div>
<br />
<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-23627633978572206272016-04-25T14:16:00.003-04:002016-04-25T14:16:54.345-04:00Breakfast Goodies #3I know this is a long time in coming. So sorry it has taken me this long to post.<br />
<br />
Here is the third and final installment of the Breakfast casserole recipes from my mother's birthday brunch. <br />
<br />
This is the sweet one. Perfect for my mother who has developed a bit of sweet tooth as she has gotten older (haven't we all).<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQw5JYxvl8levvCDmwUpkEzmZ3hyphenhyphenLQlRFsjpvSCSTBRaFN0xGikxFiOl3hpiL1t4tE7S23h-5k5VTIkP_fpcoGY_4lGL_ssdAw_RdkuR9L6stB3iGJag7piw_gH1Vr6aScVtg83kRzoQ/s1600/IMG_1624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQw5JYxvl8levvCDmwUpkEzmZ3hyphenhyphenLQlRFsjpvSCSTBRaFN0xGikxFiOl3hpiL1t4tE7S23h-5k5VTIkP_fpcoGY_4lGL_ssdAw_RdkuR9L6stB3iGJag7piw_gH1Vr6aScVtg83kRzoQ/s640/IMG_1624.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the crap photo. </td></tr>
</tbody></table>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Raspberry and
Mascarpone French Toast Bake<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Casserole:</div>
<div class="MsoNormal">
12 slices of Italian or French bread cut into pieces (Leave
out over night to dry out)</div>
<div class="MsoNormal">
2 (8 oz) containers of mascarpone</div>
<div class="MsoNormal">
1-cup fresh raspberries</div>
<div class="MsoNormal">
12 eggs</div>
<div class="MsoNormal">
2-cups half and half</div>
<div class="MsoNormal">
½ cup maple syrup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Raspberry Sauce:</div>
<div class="MsoNormal">
1-cup raspberries</div>
<div class="MsoNormal">
1-cup water</div>
<div class="MsoNormal">
1-cup sugar</div>
<div class="MsoNormal">
2 TBL cornstarch</div>
<div class="MsoNormal">
3 TBL butter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spray the bottom and sides of a 9x12 baking dish (can also
use large oval Corning Ware casserole dish). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add half of the bread to the baking dish.<span style="mso-spacerun: yes;"> </span>Scatter chunks of mascarpone over the
bread.<span style="mso-spacerun: yes;"> </span>Scatter 1 cup of
raspberries over the mascarpone.<span style="mso-spacerun: yes;">
</span>Top with the remaining bread cubes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl whisk together the eggs, half and half and
syrup.<span style="mso-spacerun: yes;"> </span>Pour over bread
mixture.<span style="mso-spacerun: yes;"> </span>Cover securely with
plastic wrap and refrigerate overnight.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the sauce:<span style="mso-spacerun: yes;">
</span>In a small saucepan, whisk together the water sugar and cornstarch.<span style="mso-spacerun: yes;"> </span>Bring to a boil over medium heat until
sugar dissolves and mixture thickens.<span style="mso-spacerun: yes;">
</span>Gently fold in 1 cup of raspberries and butter.<span style="mso-spacerun: yes;"> </span>Stir gently until butter melts.<span style="mso-spacerun: yes;"> </span>Can be made the morning of or the day
before.<span style="mso-spacerun: yes;"> </span>If you make it the day
before, just store in the refrigerator and reheat in the morning.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove casserole from the refrigerator 30 minutes prior to
baking.<span style="mso-spacerun: yes;"> </span>Pre-heat oven to 350
degrees.<span style="mso-spacerun: yes;"> </span>Remove cover and bake for
30-40 minutes until puffed up and brown.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with sauce or warm maple syrup.<span style="mso-spacerun: yes;"> </span>Both work well with this dish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And I'm adding this photo of mom and her sister...just because.</div>
<div class="MsoNormal">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgueTQaRMszqgp0mkWkAN9z8qoZNpKHRfm6mCVM6YipV-CCgxzstPW46oU753c_CjFieXqLjblJgw8au2B4qcBGPyHJSfNoy41vQuPJAs8SKdPg4MjgjWdgMVUyp3Vjjbsh_zPdlAthqSk/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgueTQaRMszqgp0mkWkAN9z8qoZNpKHRfm6mCVM6YipV-CCgxzstPW46oU753c_CjFieXqLjblJgw8au2B4qcBGPyHJSfNoy41vQuPJAs8SKdPg4MjgjWdgMVUyp3Vjjbsh_zPdlAthqSk/s400/DSC_0011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisters</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-88647965804454813682016-04-09T17:12:00.002-04:002016-04-09T17:12:42.039-04:00Card of the WeekApril is by far the heaviest Birthday month for my family. We have eight birthdays in quick succession. Already sent out two cards and made two more today.<br />
<br />
Here is the inspiration I used:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvu10oo8CEjnEDDkgfkPCmtkjjfbqoO5JP1s9i5CFC2i2Vb1jy6qPUWcncXB_8NxgcvB0ElqKjxR6x94NjMg0KC2X_sNs9sv-2l-c6lYzoPv82BYNNQ0b5z-4joTlc1GhQ-7MHHsnmZw4/s1600/CTS_167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvu10oo8CEjnEDDkgfkPCmtkjjfbqoO5JP1s9i5CFC2i2Vb1jy6qPUWcncXB_8NxgcvB0ElqKjxR6x94NjMg0KC2X_sNs9sv-2l-c6lYzoPv82BYNNQ0b5z-4joTlc1GhQ-7MHHsnmZw4/s320/CTS_167.jpg" width="226" /></a></div>
And here is my sister's card:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbXv4tXMSy1aFQCHYV6W68HL4owNfSmuYSeLV686iZ_MKk3hHRiZueBfOFb6OzGH_lk6djuhC3c7DZEq5oQpkRLDizW6Cxfk9_jzn-jLQ6D8hXwo2Kp1KsklIfnoYgoYl9ybWAgng0s/s1600/DSC_0171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbXv4tXMSy1aFQCHYV6W68HL4owNfSmuYSeLV686iZ_MKk3hHRiZueBfOFb6OzGH_lk6djuhC3c7DZEq5oQpkRLDizW6Cxfk9_jzn-jLQ6D8hXwo2Kp1KsklIfnoYgoYl9ybWAgng0s/s640/DSC_0171.jpg" width="428" /></a></div>
<br />
<br />
And here is Breslyn's:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtJ_2bg6gaAEHBg4I_ey3-xNDsKRmcexoChqWPEu1YuLJ2TpFzu-0aYIEpiKNG_ni5E3hwYPx_qOQPaeeQdoPWmIzFJ6UaBWFpxHvX6Ra2CC7ZnndDCi_oxch5uJBnoN5XF-fg5hXrPQ/s1600/DSC_0172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtJ_2bg6gaAEHBg4I_ey3-xNDsKRmcexoChqWPEu1YuLJ2TpFzu-0aYIEpiKNG_ni5E3hwYPx_qOQPaeeQdoPWmIzFJ6UaBWFpxHvX6Ra2CC7ZnndDCi_oxch5uJBnoN5XF-fg5hXrPQ/s640/DSC_0172.jpg" width="428" /></a></div>
<br />
<br />
I am often surprised by how a card changes from when I start it to when I finish it. Frequently it's quite different. Just an evolution I guess.<br />
<br />
Happy Saturday Everyone.lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com3tag:blogger.com,1999:blog-6738951656493486072.post-84929336273010354902016-03-24T12:31:00.001-04:002016-03-24T12:31:21.800-04:00Breakfast Goodies Part 2Now it's time for the Spinach and Gruyere Strata. Again, this recipe originated from Cooks Illustrated. Need to give credit where credit is due.<br />
<br />
You all ready...Here goes:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1gLw6-rPdD5aGzXRHZr9r-Ih7DsneUiW-UgyuWmkUw-E_yGDm6RnLcBSdeLKvhI1ipiwpAeEcDI2_wzM1NxLx5rEkBEhYZsTsH_rYH9XAsBhTrQpgFY-3sXbJOwz-eoUX0E_aC_Bsnk/s1600/IMG_1622+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1gLw6-rPdD5aGzXRHZr9r-Ih7DsneUiW-UgyuWmkUw-E_yGDm6RnLcBSdeLKvhI1ipiwpAeEcDI2_wzM1NxLx5rEkBEhYZsTsH_rYH9XAsBhTrQpgFY-3sXbJOwz-eoUX0E_aC_Bsnk/s640/IMG_1622+%25282%2529.jpg" width="640" /></a></div>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Breakfast
Strata<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bookman Old Style"; mso-no-proof: yes;"><br /></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Spinach and Gruyere
Version – Double Recipe<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Ingredients (makes one 8 x 12 inch strata)</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">10
– 12 slices supermarket French or Italian Bread</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">10
Tbl butter</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">8 medium
shallots, minced (about 1/2 of a cup)</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">2
packages frozen chopped spinach, thawed and squeezed dry</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">Salt
and ground black pepper</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">1
cup medium-dry white wine (such as Sauvignon Blanc)</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">12
bounces Gruyere cheese, grated</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">12 large
eggs</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">3
½ cups half and half</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Adjust oven
rack to middle position and heat oven to 225 degrees.<span style="mso-spacerun: yes;"> </span>Arrange bread in a single layer on large baking sheet and
bake 20 minutes and flip.<span style="mso-spacerun: yes;"> </span>Bake 20
minutes more until bread is dry and crisp. Set aside to cool. (Alternative
option: leave slices out overnight to dry.) </span><span style="font-family: 'Bookman Old Style';">When cooled,
butter slices on one side using 4 tablespoons of butter; set aside.</span></div>
<div class="MsoNormal">
<span style="font-family: 'Bookman Old Style';"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Heat 4
tablespoons of butter in medium nonstick skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Sauté shallots until fragrant and
translucent, about 3 minutes; add spinach and salt and pepper to taste.<span style="mso-spacerun: yes;"> </span>Stir occasionally, until spinach and
shallots are combined, about 2 minutes. Transfer spinach mixture to medium
bowl; set aside.<span style="mso-spacerun: yes;"> </span>Add wine to
skillet, increase heat to medium-high and simmer until reduced to ¼ cup, 2 to 3
minutes. Set aside to cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Butter 8 x 12
-inch rectangular baking dish with remaining 2 tablespoons butter; arrange half
the buttered bread slices, buttered-side up, in a single layer in the dish (can
cut bread to fit).<span style="mso-spacerun: yes;"> </span>Sprinkle half
of the spinach mixture over the layer of bread.<span style="mso-spacerun: yes;"> </span>Sprinkle 1/2 cup cheese on top of the spinach mixture.<span style="mso-spacerun: yes;"> </span>Arrange remaining bread slices in
single layer over cheese.<span style="mso-spacerun: yes;"> </span>Sprinkle
remaining spinach mixture and then another 1/2 cup of cheese evenly over bread.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Whisk eggs in
medium bowl until combined; whisk in cooled reduced wine mixture, half and
half, 1 tsp salt, and pepper to taste.<span style="mso-spacerun: yes;">
</span>Pour egg mixture evenly over bread layers; cover surface flush with
plastic wrap.<span style="mso-spacerun: yes;"> </span>Place boxes of sugar
or cake mixes on top of plastic wrap.<span style="mso-spacerun: yes;">
</span>(Intent here is to press down lightly on the mixture so all the
ingredients are covered in the egg mixture.)<span style="mso-spacerun: yes;"> </span>Refrigerate overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
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<span style="font-family: "Bookman Old Style";">Remove dish
from refrigerator and let stand at room temperature for 20 minutes. Meanwhile,
adjust oven rack to middle position and heat oven to 325 degrees.<span style="mso-spacerun: yes;"> </span>Uncover strata and add remaining ½ cup
cheese.<span style="mso-spacerun: yes;"> </span>Bake until both edges and
center are puffed and edges have slightly pulled away from the side of the
baking dish, 1 hour and 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy and make often. Preferably with the Sausage version. It's hard to decide which version is better.</div>
lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-84793961909717814762016-03-22T18:15:00.003-04:002016-03-22T18:16:43.267-04:00Card of the WeekI'm prepping for the onslaught of April birthdays that are fast approaching. The next four will all have to be kid focused as four of the five grandkids have birthdays in April or early May.<br />
<div>
<br /></div>
<div>
Here was my inspiration from CAS(E) This Sketch:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1Yqli-xLecQ1f4XsT4sKMpZRAYdbO-G7Woz7N4k7yTtF0oFWU73dNc7zk4QuFp7TiWu13KK9bejpJL_3ybV00R7haQVUFpirb60fHs9pv9KkxJFNIJkQBSLYoTUCGFlVzDLtJWYFmoE/s1600/CTS_164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1Yqli-xLecQ1f4XsT4sKMpZRAYdbO-G7Woz7N4k7yTtF0oFWU73dNc7zk4QuFp7TiWu13KK9bejpJL_3ybV00R7haQVUFpirb60fHs9pv9KkxJFNIJkQBSLYoTUCGFlVzDLtJWYFmoE/s320/CTS_164.jpg" width="226" /></a></div>
<div>
<br /></div>
<div>
And here is my version:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-cQNAHG21wLScScNbL0dd9rjb0mwoSzVVRwIShXgjW4CdSGNm2xiKns4tu1gxulM0B0uE73znxAISHhyphenhyphenAmcsmadNx9QxLHtIblmsfn6K0xP_eT3atgnOXWSDiTVQUy-qOKnnYVHyWws/s1600/DSC_0007+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-cQNAHG21wLScScNbL0dd9rjb0mwoSzVVRwIShXgjW4CdSGNm2xiKns4tu1gxulM0B0uE73znxAISHhyphenhyphenAmcsmadNx9QxLHtIblmsfn6K0xP_eT3atgnOXWSDiTVQUy-qOKnnYVHyWws/s640/DSC_0007+%25281%2529.jpg" width="428" /></a></div>
<div>
<br /></div>
<div>
I was trying for a "guy" card. I think it will work. Happy carding.</div>
lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com2tag:blogger.com,1999:blog-6738951656493486072.post-54705072674793927412016-03-21T16:04:00.001-04:002016-03-21T16:04:10.250-04:00Breakfast Goodies Part 1After the big Saturday night party to celebrate Mom's 90th Birthday, we hosted a family breakfast out at the farm. So thankful that everyone was able to make it and enjoy a few more hours together before my Minnesota family had to fly back home. <div>
<br /></div>
<div>
For our breakfast I made three breakfast casseroles:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOnWfLQsJmXFDmXuSoqbGEcI9dMU271P7bA3IjWGIHpJsdu_qihF3aHus3EXVllbdBHRwCTiH7z_aUzAs9jlQ9-hj2TYbSDxrX-nlRSWMyLStgPGcaqZ0IeW4CQHd6CQhHTqAKu4Mzt8/s1600/IMG_1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOnWfLQsJmXFDmXuSoqbGEcI9dMU271P7bA3IjWGIHpJsdu_qihF3aHus3EXVllbdBHRwCTiH7z_aUzAs9jlQ9-hj2TYbSDxrX-nlRSWMyLStgPGcaqZ0IeW4CQHd6CQhHTqAKu4Mzt8/s640/IMG_1622.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
They are, in order from front to back:</div>
<div>
<ol>
<li>French Toast Bake with Raspberries and Marscapone</li>
<li>Spinach and Gruyere Strata</li>
<li>Sausage and Monterey Jack Strata</li>
</ol>
<div>
After, several requests, I've promised to post each of the recipes here.</div>
</div>
<div>
<br /></div>
<div>
Today we are going to start with the Sausage and Monterey Jack Strata. It seems to be the most popular and if you only get around to making one...this is it. The original recipe came from Cooks Illustrated. I've made a minor adjustments to accommodate my families tastes. This is also a double batch version, so you can cut this recipe in half and make a smaller version.</div>
<div>
<br /></div>
<div>
Always best to time this so that you are pulling the strata out of the oven while your guests are standing around your kitchen. It comes out of the oven all puffed and brown. It looks amazing. After it cools and couple minutes and falls back down to earth, but it sure does make a fantastic first impression.</div>
<div>
<br /></div>
<div>
And as for taste...well there is nothing quite like it.</div>
<div>
<br /></div>
<div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Breakfast
Strata<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Bookman Old Style"; mso-no-proof: yes;"><br /></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Sausage and Monterry
Jack Version – Double Recipe<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style"; mso-no-proof: yes;">Ingredients: </span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">10
– 12 slices supermarket French or Italian Bread</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">6
Tbl softened butter (approx)</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">1.25
pounds of bulk breakfast sausage</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">6
medium shallots, minced (about 1/3 of a cup)</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">Salt
and ground black pepper</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">1
cup medium-dry white wine (such as Sauvignon Blanc)</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">12
ounces Monterrey Jack cheese, grated</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">12
large eggs</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">3
1/2 cups half and half</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style'; text-indent: -0.25in;">4
Tbl minced fresh parsley leaves</span></li>
</ul>
<!--[if !supportLists]--><br />
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Adjust oven
rack to middle position and heat oven to 225 degrees. Arrange bread in a single layer on large baking sheet and
bake 20 minutes and flip. Bake 20
minutes more until bread is dry and crisp. Set aside to cool. (Alternative
option: leave slices out overnight to dry.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">When cooled,
butter slices on one side using 4 Tbl of butter; set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Fry sausage in
medium nonstick skillet of medium heat, breaking sausage apart with wooden
spoon, until sausage has lost raw color and begins to brown, about 4 minutes;
add shallots and cook, stirring frequently until softened and translucent,
about 1 minute longer. Transfer mixture to medium bowl and season to taste with
salt and pepper.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Add wine to
skillet, increase heat to medium-high and simmer until reduced to 1/2 cup, 2-3
minutes. Set aside to cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Butter 8 x
12-inch square baking dish with remaining 2 Tbl butter; arrange half the
buttered bread slices, buttered-side up, in a single layer in the dish (can cut bread to fit). Sprinkle half of the sausage mixture
over the layer of bread. Sprinkle
½ cup cheese on top of sausage mixture.
Arrange remaining bread slices in single layer over cheese. Sprinkle remaining sausage mixture and
then another ½ cup of cheese evenly over bread.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Whisk eggs in
medium bowl until combined; whisk in cooled reduced wine mixture, half and
half, parsley and 1 tsp salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface
flush with plastic wrap. Place
boxes of sugar or cake mixes on top of plastic wrap. (Intent here is to press down on the mixture so all the
ingredients are covered in the egg mixture.) Refrigerate overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";">Remove dish
from refrigerator and let stand at room temperature for 20 minutes. Meanwhile,
adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and add remaining ½ cup
cheese. Bake until both edges and
center are puffed and edges have slightly pulled away from the side of the
baking dish, 1 hr and 20 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Bookman Old Style";"><br /></span></div>
<div class="MsoNormal">
Here's a better view of the Sausage Strata...photo bombed by my cousin Leslie.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now all you have to do is cut into squares and serve. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ze-cxpVONByIMsscrRQK9xRF177K-2jmvOGlYW0ETYROABgBQo1dJvzbAMShswBGzQr7xhOpJFRHZZA0FWofiYGWgrFf3BoAP0e_ykBJVc-MmMQztbfGv58in8jmfFuRnrdU5sl-gyg/s1600/IMG_1623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ze-cxpVONByIMsscrRQK9xRF177K-2jmvOGlYW0ETYROABgBQo1dJvzbAMShswBGzQr7xhOpJFRHZZA0FWofiYGWgrFf3BoAP0e_ykBJVc-MmMQztbfGv58in8jmfFuRnrdU5sl-gyg/s640/IMG_1623.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--></div>
lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com2tag:blogger.com,1999:blog-6738951656493486072.post-78121603819064201862016-03-16T17:23:00.000-04:002016-03-16T17:23:15.636-04:00Card of the WeekHad a quiet moment and was able to make another card. You know...you can never have too many "Happy Birthday" cards at the ready.<br />
<br />
Here is the inspiration from CAS(E) this Sketch:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyaVuEUKmZsLyHMIg2m1QmW9xDFT3MR-N7Dj91QZL4qfEFnKnmpaf7lBxkeik4db8NZ-78733ZMGkQ5H9tYyPvoInjA2pcptZqEVEvhp25_4U9D0nnwS6KTpvRAnAZP_loZ_0TSo7G74/s1600/CTS_163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyaVuEUKmZsLyHMIg2m1QmW9xDFT3MR-N7Dj91QZL4qfEFnKnmpaf7lBxkeik4db8NZ-78733ZMGkQ5H9tYyPvoInjA2pcptZqEVEvhp25_4U9D0nnwS6KTpvRAnAZP_loZ_0TSo7G74/s320/CTS_163.jpg" width="226" /></a></div>
<br />
And here is my version:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZWyA5qJDIc-QQyhe0QEdr7MweA99ITIMjrZgCQt-Gy9u0jklGzL6_tFpu7n-30a_MNmNONR1ARk8Mp3W1aBGGJQeV-n3QU3rTX6zLJYihMeWGbu7ScTdF25WzLqxu88jGDS_6oG7Lk/s1600/DSC_0006+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZWyA5qJDIc-QQyhe0QEdr7MweA99ITIMjrZgCQt-Gy9u0jklGzL6_tFpu7n-30a_MNmNONR1ARk8Mp3W1aBGGJQeV-n3QU3rTX6zLJYihMeWGbu7ScTdF25WzLqxu88jGDS_6oG7Lk/s640/DSC_0006+%25281%2529.jpg" width="428" /></a></div>
<br />
<br />
Happy Wednesday...Happy Carding.<br />
<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-29410837957041690232016-03-06T17:43:00.001-05:002016-03-06T17:43:42.074-05:00Mom's Birthday CardJust finished making Mom's 90th Birthday card. Wanted it to be pretty special and I sure hope it is.<br />
<br />
I used the CAS(E) this Sketch as my inspiration:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi308eVot6wS1c0k1G3XBMGo9PFdYUkp8R_i5PU51zSAdNt4mZtEZZHro88xC5ATpzsvRSd0cpUD7I8WVSMUEDMPfC9mqbfgkFA3Y8NksgmHH50FSCQCG0XKJk8QLUaSWMKtXWC8rAFs4Q/s1600/CTS_162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi308eVot6wS1c0k1G3XBMGo9PFdYUkp8R_i5PU51zSAdNt4mZtEZZHro88xC5ATpzsvRSd0cpUD7I8WVSMUEDMPfC9mqbfgkFA3Y8NksgmHH50FSCQCG0XKJk8QLUaSWMKtXWC8rAFs4Q/s320/CTS_162.jpg" width="226" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So....let's just say, I started from this point and drifted off a bit. Here is my version:</div>
<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PvRyBmC8wp72_dNHlAIbPYpaky0EjJikwyUAwlX6s9L5sT76f2_A04NHOb0l4BvI5elkccxjTgOh0tvabG8nMwdo_MlzOivAElb7PRMYVUNfNEwrpy2i-56o_avH_ZOgnSOQf2DF2HY/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PvRyBmC8wp72_dNHlAIbPYpaky0EjJikwyUAwlX6s9L5sT76f2_A04NHOb0l4BvI5elkccxjTgOh0tvabG8nMwdo_MlzOivAElb7PRMYVUNfNEwrpy2i-56o_avH_ZOgnSOQf2DF2HY/s640/DSC_0006.jpg" width="428" /></a></div>
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Not sure how often Mom checks out my blog anymore. Let's just hope she doesn't check it for a bit.<br />
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Happy Sunday....with Chili in the crockpot. All good.lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-33807854098701850512016-02-25T15:40:00.001-05:002016-02-25T15:40:52.994-05:00Card DayI got two cards made yesterday. How fun is that.<br />
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Participating in the CAS(E) this Sketch challenge again.<br />
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Here is the inspiration:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50TpFmKNRlvQ1QY0lA1OD82a9-nplYN8xeKMN6QCfCCbgbPr1X2g7QlfqShwUiumA7V-5Xt8tceXsdhN6o-0jhbxXYbx3EB1t2p3IWi_U8-S2VlPKjXCeA0-oVxVh8UxFwQCdqaFsgz0/s1600/CTS_160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50TpFmKNRlvQ1QY0lA1OD82a9-nplYN8xeKMN6QCfCCbgbPr1X2g7QlfqShwUiumA7V-5Xt8tceXsdhN6o-0jhbxXYbx3EB1t2p3IWi_U8-S2VlPKjXCeA0-oVxVh8UxFwQCdqaFsgz0/s320/CTS_160.jpg" width="226" /></a></div>
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And here are my interpretations:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3ECzNp8NbiRnTHf4EXRzK4yWr306_jg2kP8zxKz2Y492MuWfNC90yysEOYSeHgNxdjVTT1flwQtd0GVvA_S7oMdPQ6AB26CpNv7NrYrJx1-PN6t54OJhX_DUzdQo8nH8x8BCxwbi5Is/s1600/DSC_0005+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3ECzNp8NbiRnTHf4EXRzK4yWr306_jg2kP8zxKz2Y492MuWfNC90yysEOYSeHgNxdjVTT1flwQtd0GVvA_S7oMdPQ6AB26CpNv7NrYrJx1-PN6t54OJhX_DUzdQo8nH8x8BCxwbi5Is/s640/DSC_0005+%25281%2529.jpg" width="428" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK7Ycdl_AWxNz1Wv5lMqzBJ32zzIcrkAySWD7YLVJ_QNilshXJBUr7Y64VOwpzzGuZsgTfH9Vyzzr9FqEpthUtx1BrwLlhcQLbTk_kMeqN_8HAP2k1ik441GCjV9j8MVg-wTgvmA92GU/s1600/DSC_0005+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK7Ycdl_AWxNz1Wv5lMqzBJ32zzIcrkAySWD7YLVJ_QNilshXJBUr7Y64VOwpzzGuZsgTfH9Vyzzr9FqEpthUtx1BrwLlhcQLbTk_kMeqN_8HAP2k1ik441GCjV9j8MVg-wTgvmA92GU/s640/DSC_0005+%25282%2529.jpg" width="428" /></a></div>
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I really enjoyed this sketch. I even tried to do a version with paint graduated from light to dark, but it just didn't turn out how I envisioned it, which isn't all that unusual. <br />
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Happy Snow Day.lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com2tag:blogger.com,1999:blog-6738951656493486072.post-3890028667597179972016-02-24T15:22:00.000-05:002016-02-24T15:24:00.850-05:00The Perfect Soup for a Snowy Day<br />
On a cold, snowy day...there is nothing more delightful than a warm bowl of homemade soup. <br />
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I saw Rachael Ray make a chickpea soup the other day on the Food Network. With a quart of homemade chicken stop in the fridge...it seemed like a perfect match. Except, I don't really like chickpeas. I know, crazy huh? I like them in hummus, but on there own, not so much.<br />
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But I do LOVE Northern White Beans. Seemed like an easy compromise. I tweaked Rachael's recipe a little to accommodate my tastebuds. <br />
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Here is my version:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ykb6jW66OqMcbVxjR7pbFgzZ3HeUz_G-rU8DcPg2kyNb6H7YYrGxyqMaR3CVJODW1ZdUuIpZyYp5G7Zl4iXU4HUjtQYlbBt3H4eDGL7jbu_yruCcuieJFAdEAk5qtQtftmFuGIvMz1g/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ykb6jW66OqMcbVxjR7pbFgzZ3HeUz_G-rU8DcPg2kyNb6H7YYrGxyqMaR3CVJODW1ZdUuIpZyYp5G7Zl4iXU4HUjtQYlbBt3H4eDGL7jbu_yruCcuieJFAdEAk5qtQtftmFuGIvMz1g/s640/DSC_0004.jpg" width="640" /></a></div>
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<b>Potato, White Bean and Spinach Soup</b><br />
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<span style="font-family: inherit;"><span style="background-color: #efece3; color: #1c1c1c;"><u>Ingredients</u></span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">2 tbl olive oil</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">2 large Idaho potatoes, peeled and chopped</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">Salt and pepper</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">2 cloves garlic, chopped</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">1 medium onion, chopped</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">Two 15.8-ounce can Northern White Beans (drained and rinsed)</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">1 quart chicken stock</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #efece3;">1 cup water</span><span style="background-color: #efece3; color: #1c1c1c;">1/2 cup small type pasta</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">1/2 package chopped frozen spinach, defrosted and drained</span><br style="color: #1c1c1c;" /><span style="background-color: #efece3; color: #1c1c1c;">Grated Parmesan cheese (to taste)</span></span><br />
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Add olive oil to a stock pot. Add the potatoes and let them cook for 2-3 minutes. Add the onions, garlic, salt and pepper. Stir well. Cover and cook for an additional 3-5 minutes so the vegetables have a chance to sweat down. Add stock, water and beans. Stir and bring to a light boil. Reduce heat and cook until potatoes are tender. Add pasta and spinach (breaking up the spinach as you add it to the soup). Heat throughly and serve with a generous heap of parmesan cheese. <br />
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Enjoy.lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-64201193899594171712016-02-13T12:57:00.001-05:002016-02-13T12:57:19.735-05:00Muffin Fun!I just received the March Edition of Food Network Magazine (which I love by the way...I think it's the best cooking magazine for the home cook). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxEow-iD2Y8xBFZrjXFaCmajVRu0YlB3BihS_nMbP1WjwtjKrxA-MSQcVvNmfJB8ZsQcheLQ7dcX4cS68RtZirIhMUetsnagpCzPi8p76lJWnIslm4aAkJJh1FrnHy0hde0fFDes6dL8/s1600/FNMarch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxEow-iD2Y8xBFZrjXFaCmajVRu0YlB3BihS_nMbP1WjwtjKrxA-MSQcVvNmfJB8ZsQcheLQ7dcX4cS68RtZirIhMUetsnagpCzPi8p76lJWnIslm4aAkJJh1FrnHy0hde0fFDes6dL8/s1600/FNMarch.jpg" /></a></div>
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This month's Special Insert is all about making goodies in a muffin tin. So, naturally, I had to make something and it was these delicious ham and egg bakes. We had them for breakfast this morning. I of course, added a sprinkle of cheese on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYTMEqE57jxVG7r2ktqfIDYDrdy6mJqKUCFSOwqeerHr8ycBPPTBSetf6jdVwNs3ZORGMIQhvFWkvPzvRUZxo6DNNmg8IpcZoNVm79Hp2DVrSAgCfppPQ-H7eTku9EU4iV6lPriBmEPk/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYTMEqE57jxVG7r2ktqfIDYDrdy6mJqKUCFSOwqeerHr8ycBPPTBSetf6jdVwNs3ZORGMIQhvFWkvPzvRUZxo6DNNmg8IpcZoNVm79Hp2DVrSAgCfppPQ-H7eTku9EU4iV6lPriBmEPk/s640/DSC_0004.jpg" width="640" /></a></div>
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So easy and fun. These would be great to do for a large group. Will definitely have to make these on our "Up North" vacation this year.<br />
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Breakfast was made extra special with homemade bread that a dear friend dropped off yesterday. (Thanks Frank).<br />
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More muffin tin treats are in my future for sure.<br />
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lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-31377366157678972192016-02-12T16:44:00.000-05:002016-02-12T16:44:06.804-05:00Another CardAnother day...another card.<div>
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Here was the inspiration:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDJkPLJAbz8hahnpBIawYzy_ruOUKAdHNWz0wZS0pk79Ts5Kp9RE2OMZOH-x9tOY1zIIm-mwzB0MPBl9zaDEytCsqadSpklsdBbIaJdNjyJB_sYKg7V28fOpBVN-v-s-3N29tQcPfecE/s1600/CTS_159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDJkPLJAbz8hahnpBIawYzy_ruOUKAdHNWz0wZS0pk79Ts5Kp9RE2OMZOH-x9tOY1zIIm-mwzB0MPBl9zaDEytCsqadSpklsdBbIaJdNjyJB_sYKg7V28fOpBVN-v-s-3N29tQcPfecE/s320/CTS_159.jpg" width="226" /></a></div>
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Here's my interpretation:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ix0tzE75oj5rrEd-k_ADdi6Tfx8HPbZynMDxM_HVRku0iEujKsW-NdtugTP2CBvKzs_bSN8sCPS-uXT0ELJjklQpB2E8SnSXv4kyy91k36Js7YfsaYMg0evxris9SQJNMADHztNhNG8/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ix0tzE75oj5rrEd-k_ADdi6Tfx8HPbZynMDxM_HVRku0iEujKsW-NdtugTP2CBvKzs_bSN8sCPS-uXT0ELJjklQpB2E8SnSXv4kyy91k36Js7YfsaYMg0evxris9SQJNMADHztNhNG8/s640/DSC_0003.jpg" width="428" /></a></div>
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Hope you are staying warm were ever you are. Bit brisk here in Michigan for the week-end.</div>
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lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-49178861967936380602016-02-06T20:07:00.002-05:002016-02-06T20:07:26.953-05:00Card of the DayI got a card made yesterday...which is pretty amazing since I'm taking care of my two grandson's and BW is healing from the fall and clavicle surgery.<br />
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Found the card inspiration over at CAS(E) this Sketch. Here was the inspiration:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYve42alwMbH_k9iN3Zy39m4crmGhD3-3vJwkoy5EdzaWKGJAkWtyS4n54C87GJnMsrk9fA5OrhBwJXJdFczwpReBViNCwc62C0bJAVBHXWSpQFtJAmILAXfg_qgvcRwx0sqzWfngfp_4/s1600/CTS_158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYve42alwMbH_k9iN3Zy39m4crmGhD3-3vJwkoy5EdzaWKGJAkWtyS4n54C87GJnMsrk9fA5OrhBwJXJdFczwpReBViNCwc62C0bJAVBHXWSpQFtJAmILAXfg_qgvcRwx0sqzWfngfp_4/s320/CTS_158.jpg" width="226" /></a></div>
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And here is my interpretation:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd6vOAd4XclOmTBr9mi6bob-NMRNnoBe1KLrwWMbizxtW79s-jEVL4w3T-P5m3ld5RfDqtQlB8LY6ZXVouLZ1Wp6UTlT08neHc4VW_RJaQGy1ycEk_5KRLiipdrtFHQZVahJRVuhcxOw/s1600/DSC_0416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd6vOAd4XclOmTBr9mi6bob-NMRNnoBe1KLrwWMbizxtW79s-jEVL4w3T-P5m3ld5RfDqtQlB8LY6ZXVouLZ1Wp6UTlT08neHc4VW_RJaQGy1ycEk_5KRLiipdrtFHQZVahJRVuhcxOw/s640/DSC_0416.jpg" width="428" /></a></div>
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So happy to be carding and sharing again. It's been a while.<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-74594977170235345392016-02-04T17:25:00.000-05:002016-02-04T17:25:05.522-05:00Cookie TimeGot to make cookies with this guy today:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1bZW_47XvX0cwth-tJBT-Iia37zBPV2UgV1GAQbT3OMNijNDyF1QkRh_NURd29v-cibpvD3c0eMyJpvJxq7gvP7roJSKTeJMc-TMyFnk1byfaeDSX246PyQO_y_e-7PH3weZcm6FNMY/s1600/DSC_0415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1bZW_47XvX0cwth-tJBT-Iia37zBPV2UgV1GAQbT3OMNijNDyF1QkRh_NURd29v-cibpvD3c0eMyJpvJxq7gvP7roJSKTeJMc-TMyFnk1byfaeDSX246PyQO_y_e-7PH3weZcm6FNMY/s640/DSC_0415.jpg" width="640" /></a></div>
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Lucky me!lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-20395126578559908272016-02-01T16:01:00.001-05:002016-02-01T16:01:26.309-05:00Happy February!Welcome February.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtllP5GbKPRq6sUqIntitGwYx8JxE9jrTAyD0M1djinKsn1OqOYaktZVD2R6pnBde3P1tcdDtz7b7fnqiprmxg0jOF3Utq7L0LTxTpuqwB4x10dUpY7HeaLc9QjddqHmxWdD5Vr9WXQSE/s1600/DSC_0414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtllP5GbKPRq6sUqIntitGwYx8JxE9jrTAyD0M1djinKsn1OqOYaktZVD2R6pnBde3P1tcdDtz7b7fnqiprmxg0jOF3Utq7L0LTxTpuqwB4x10dUpY7HeaLc9QjddqHmxWdD5Vr9WXQSE/s320/DSC_0414.jpg" width="320" /></a></div>
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Tasks done today:<br />
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1. Got the chalkboard updated.<br />
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2. Took down the final Christmas decorations from the front porch and door and actually put it all away.<br />
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3. Got the Valentine mantle done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMP4x8tG4u5-ZMhkVdCqHBan1bD_jIBp6fgEXI4f9DUphoiIlW7ewFf9m-pYtH31QEqSq8rxUe8-On9SJqtMS1j064K87Re912_mNWOw2_Gbj9X3N3aNHJeV2lBa1DgYDXr2X8NQ0C9Q/s1600/DSC_0417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMP4x8tG4u5-ZMhkVdCqHBan1bD_jIBp6fgEXI4f9DUphoiIlW7ewFf9m-pYtH31QEqSq8rxUe8-On9SJqtMS1j064K87Re912_mNWOw2_Gbj9X3N3aNHJeV2lBa1DgYDXr2X8NQ0C9Q/s640/DSC_0417.jpg" width="640" /></a></div>
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Next...Laundry. F.U.N.<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com1tag:blogger.com,1999:blog-6738951656493486072.post-88980851195467114052016-01-20T11:48:00.000-05:002016-01-20T11:48:41.931-05:00Lemon Garlic Roasted ChickenI'm making a roast chicken tonight. It's a very simple recipe that has evolved over time into a one pot wonder. Easy to make and delicious.<br />
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Here's the recipe:<br />
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Pre heat oven to 425 degrees<br />
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<b>Ingredients</b><br />
4-5 peeled potatoes cut into quarters<br />
4-5 peeled carrots cut into 1 inch pieces<br />
1 4-5 pound whole chicken<br />
1/4 cup butter - melted<br />
1 lemon quartered<br />
8-10 cloves of garlic - unpeeled<br />
Fresh thyme sprigs (or dried if that's what you have)<br />
4 slices bacon<br />
S&P<br />
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Placed the potatoes and carrots in a roasting pan (I used a 8x10 casserole pan). Toss with salt and pepper. Remove any bags inside the chicken (I typically just toss these, but you may utilize if you like for something). Pat dry the inside of the chicken with paper towel. Salt the inside of the chicken well. Place the chicken on top of the potatoes and carrots.<br />
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Stuff half of the lemon wedges and half of the garlic cloves and thyme sprigs inside the chicken. Tie the legs together with cooking string (not a requirement). Place the remaining lemon, garlic and thyme in the corners area of potatoes and carrots. Brush the chicken with the butter, pouring all the butter over the chicken. Season well with salt, pepper and thyme. Lay the strips of bacon over the chicken. Put into over and cook for one hour. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-Wqn2YETSg_3XXpE0CqdqL9qIQfcl7nQDqgmzxQIWHqKw29WAyQJAllo1bBczD3mQJy5fjAA8kh9WZ9_rM8DrsOYlfX-tRLcN1iLcYVkZPOw6efb0BMQlOggKH-vaCjryOJlsjwMaUs/s1600/DSC_0414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-Wqn2YETSg_3XXpE0CqdqL9qIQfcl7nQDqgmzxQIWHqKw29WAyQJAllo1bBczD3mQJy5fjAA8kh9WZ9_rM8DrsOYlfX-tRLcN1iLcYVkZPOw6efb0BMQlOggKH-vaCjryOJlsjwMaUs/s400/DSC_0414.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken prior to going in the oven</td></tr>
</tbody></table>
At the one hour mark, carefully remove the bacon (place on the serving tray and serve with the dinner). Continue cooking the chicken for another 30 minutes. (If you have a smaller chicken...say closer to 3 pounds, you may only need an additional 20 minutes.) Remove chicken from oven and place the chicken on a cutting board. Tent with foil and let it rest for 15 to 20 minutes. Place the potatoes and carrots in a covered dish.<br />
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Cut up the chicken and serve with the potatoes, carrots and bacon. Dinner!<br />
<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0tag:blogger.com,1999:blog-6738951656493486072.post-14047000532666359452016-01-12T11:33:00.000-05:002016-01-12T11:33:10.031-05:00Surprise Around Every CornerJust when I thought everything would calm down, my sweetie gets knocked off a ladder while trimming a tree. Broken collar bone, broken ribs and three fracture discs. Good news is no surgery, but it will be a long recuperation. <br />
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At least...it looks like this outside:<br />
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<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com2tag:blogger.com,1999:blog-6738951656493486072.post-20637301714387250932016-01-07T12:18:00.002-05:002016-01-07T12:18:45.752-05:00New Year...Fresh StartI've been a very poor blogger the last couple years. I want to correct that in 2016 and get back to at least a weekly update. This should be easier to do because I've made the tough decision to end my short career as a real estate agent. It just wasn't the fit that I hoped it might be. I'm not sure what my next adventure will be, but I'm working on finding that next window of opportunity.<br />
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This year...I'm hoping to blog more about...<br />
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Cooking (these are treats from the holidays)<br />
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Gardening<br />
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Crafting<br />
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as well as a few of my adventures with my grandkids<br />
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More to come. Happy 2016 everyone.<br />
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<br />lindalouhttp://www.blogger.com/profile/15755899109658475423noreply@blogger.com0