tag:blogger.com,1999:blog-57190776611197682132024-03-05T12:26:16.658-06:00Plum and RadishFood, Design, Style and other things that make me happy....joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-5719077661119768213.post-45722797279069700882013-05-19T11:33:00.000-05:002013-05-19T11:34:03.422-05:00Tribute to Dad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzTKcSXVsDIiETjK2YSqINxbQ50i37OOey_NQvToG5GB8Hxcz1ILTf9iKkQ0gzzwcQQHuiKB6E5R9nAuuwqpwy2_MuyZ6OeBJq14OBamIwsRTJTrqUHSAFgAc3_itLQCr3EQtC6ErwHo/s1600/Harry_T_Annapolis_Md_1989.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzTKcSXVsDIiETjK2YSqINxbQ50i37OOey_NQvToG5GB8Hxcz1ILTf9iKkQ0gzzwcQQHuiKB6E5R9nAuuwqpwy2_MuyZ6OeBJq14OBamIwsRTJTrqUHSAFgAc3_itLQCr3EQtC6ErwHo/s400/Harry_T_Annapolis_Md_1989.png" width="400" /></a></div>
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I recently lost my father and had no idea how profound this loss would really turn out to be. It's really puts that expression "nothing lasts forever" into perspective. Although this was sad and stung like a million bees, he taught me that even in dying there is hope, light and beauty. He took bravery to heights higher than I have ever seen in anyone- even him. His process of dying brought connection within the family and the community that was magical to watch. But most importantly he reminded us all about the true meaning of love.<br />
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There is definitely more to this world than the everyday routine we get up and do each day. I look at everything in a different light now. I realize that the things I once thought were huge problems are but small challenges and that focusing on building relationships is far more important. I have been circling around and above my dreams for far too long, and it's time to return to bringing them to life. Thank you Dad for all you have given to me and the world-your photographs will live on and I thank you for reminding me how important being happy in this life really is. XOXO<br />
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<span style="color: #783f04;"><span style="font-size: x-small;"><i> photo via <a href="http://harrytarzian.com/">harrytarzian.com</a></i></span></span><br />
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com1tag:blogger.com,1999:blog-5719077661119768213.post-49817261304559585232012-12-24T10:59:00.000-06:002012-12-24T10:59:06.148-06:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGHnvcdRXwYG03Y0C5FcnOZDy1LAmlqklsz1Iol2BZZv8ZRXnO5TdMj4vVOkT5ewQiKTKyTosHM6EF3u3rSQj83QyYXL8c-l0wwx0h7__pOeA9IGMBw62A254Y9guW6bVj27zXsSok8w/s1600/snowgirl+vintage+image+graphicsfairy008b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGHnvcdRXwYG03Y0C5FcnOZDy1LAmlqklsz1Iol2BZZv8ZRXnO5TdMj4vVOkT5ewQiKTKyTosHM6EF3u3rSQj83QyYXL8c-l0wwx0h7__pOeA9IGMBw62A254Y9guW6bVj27zXsSok8w/s400/snowgirl+vintage+image+graphicsfairy008b.jpg" width="253" /></a></div>
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It's hard to believe another year has gone by.....there were many changes and exciting things in my world that kept me from keeping up with my blog. I am commited to writing more posts in the coming year and get caught up. Spoiler alert: a foodie trip to San Francisco is coming in January and I am super excited to get that post up!<br />
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Merry Christmas and Happy New Year to All!!<br />
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-21761415438932526172012-07-24T15:31:00.000-05:002012-07-24T15:31:28.873-05:00Gather Journal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidf-_mSrFcq7EX-JzdhPIZJXlfUKnn5_sm8A_1fnYJyZtboIibyVKcan1oiYT70vB5QuYf2DPrbv_BGPNs5uYSirPaXnoUjb29o5Qc2TSsxUdgiGubKNnHRLPZZvJFAq1dp-HUjd4PoSA/s1600/176133035397422404_jZZOdkFX_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidf-_mSrFcq7EX-JzdhPIZJXlfUKnn5_sm8A_1fnYJyZtboIibyVKcan1oiYT70vB5QuYf2DPrbv_BGPNs5uYSirPaXnoUjb29o5Qc2TSsxUdgiGubKNnHRLPZZvJFAq1dp-HUjd4PoSA/s400/176133035397422404_jZZOdkFX_c.jpg" width="315" /></a></div>
I love the blog <i><a href="http://www.sfgirlbybay.com/">sf girl by bay</a></i> and she never ceases to post the most interesting things about design, food, travel and fashion- I love how she scouts out the obscure and brings it all together with beautiful photos by photographers far and wide.<br />
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This post she did about <a href="http://www.gatherjournal.com/"><i>gather journal</i></a> made me want to run out and get a copy pronto....it's definitely going to become part of my library. I am always inspired by food photography and new recipes.joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-45957264508236492822012-07-04T15:41:00.000-05:002012-07-04T15:41:06.316-05:00Summer MusingsI am in love with <a href="http://www.kinfolkmag.com/"><i>Kinfolk</i></a>- the magazine, the videos, the blog. You name it. These are some talented folks and the best thing they do is remind us to celebrate the simple life- cherish the moments with food, family and friends. Ahhh, yes some of us just dream of that while others make it a way of life.<br />
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Enjoy this beautiful video they made in celebration of summer and this happy day of freedom!<br />
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<iframe allowfullscreen="" frameborder="0" height="300" mozallowfullscreen="" src="http://player.vimeo.com/video/45083551?title=0&byline=0&portrait=0&color=ffffff" webkitallowfullscreen="" width="500"></iframe>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-49746479989889088112012-05-18T15:34:00.000-05:002012-05-18T15:34:03.476-05:00Fashion and Food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEgNX0GGpGq0ziW6bLCOdtZfIOvu2QmbppirFeNLdk3KamUqzZSSBpIF6lZRzEEfReXw-4q5r7o9VsqrRGaYg97jD9V2cQmj4ex-qSP1H2K3K3Xxa_8xyQOGSkmq9L5vXXk-6pj3EGMU/s1600/bon-appetit-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEgNX0GGpGq0ziW6bLCOdtZfIOvu2QmbppirFeNLdk3KamUqzZSSBpIF6lZRzEEfReXw-4q5r7o9VsqrRGaYg97jD9V2cQmj4ex-qSP1H2K3K3Xxa_8xyQOGSkmq9L5vXXk-6pj3EGMU/s400/bon-appetit-13.jpg" width="400" /></a></div>
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<span style="font-size: x-small;"><em>Photograph by Hirsheimer & Hamilton / Style shot by <b><a href="http://www.thesartorialist.com/photos/on-the-street-just-off-via-manzoni-milan/" target="_blank">The Sartorialist</a></b></em><br /><em> Get the recipe: <b><a href="http://www.bonappetit.com/recipes/2012/05/wild-salmon-crudo" target="_blank">Wild Salmon Crudo</a></b></em></span>
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I adore this <a href="http://www.missmoss.co.za/">blog</a> called <a href="http://www.missmoss.co.za/"><i>Miss Moss</i></a>- she scours the globe for the coolest in fashion, art, food, design and much more.<br />
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Her matching up of food photos (along with the recipes) and fashions that mimic the food is so genius and fun!<br />
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You can find these "Food and Fashion Mash-ups" at <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/05/miss-moss-food-fashion-mash-up.html"><i>Bon Appetit's</i> </a>blog or better yet, follow <a href="http://www.missmoss.co.za/"><i>Miss Moss</i></a> and you will be in for a treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpM_hCPp6lW6RQImz9bVFgtARbdvWI0JCpSuOI3KZcTdcf48jhmsj1eGT0b_Td0VB8GJea1L4RMNbePquG6236CXKpkll8VbROBcaFjOtMy59Kt1_lkmn7lKbougsP_L_GnW_uY8TRKU/s1600/oZCkS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpM_hCPp6lW6RQImz9bVFgtARbdvWI0JCpSuOI3KZcTdcf48jhmsj1eGT0b_Td0VB8GJea1L4RMNbePquG6236CXKpkll8VbROBcaFjOtMy59Kt1_lkmn7lKbougsP_L_GnW_uY8TRKU/s400/oZCkS.jpg" width="400" /></a></div>
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<span style="font-size: x-small;"> <em>food photo by Jason Lowe / street style by <strong><a href="http://www.thesartorialist.com/photos/on-the-street-piazza-castello-milan/" target="_blank">The Sartorialist</a></strong></em></span></div>
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<i><span style="font-size: x-small;">Recipe: <strong><a href="http://www.bonappetit.com/recipes/2012/04/watercress-soup" target="_blank">Watercress Soup</a></strong></span></i><span style="font-size: x-small;"><em><strong><i> </i></strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo1Rx5VeDQOn9eik8xJvcZJU-NTIj5TEFK3SdM3U6n-goR8ZWkvtxSOpWDTMPjkwV00KNCIUqMc14dya-KwrFP5lArYEwD6u6Z6xaqCq7AkjdYD7bIEu1FYh5K2rgS_D0cCouG12tLxo/s1600/1Xjxh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo1Rx5VeDQOn9eik8xJvcZJU-NTIj5TEFK3SdM3U6n-goR8ZWkvtxSOpWDTMPjkwV00KNCIUqMc14dya-KwrFP5lArYEwD6u6Z6xaqCq7AkjdYD7bIEu1FYh5K2rgS_D0cCouG12tLxo/s400/1Xjxh.jpg" width="400" /></a></div>
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<span style="font-size: x-small;"><em></em></span><span style="font-size: x-small;"><em>food photo by Ditte Isager/street style by <strong><a href="http://www.bonappetit.com/recipes/2012/04/cherry-almond-focaccia" target="_blank">Le 21eme Arrondissement</a></strong></em></span><em> </em><em></em><br /><em></em><em><strong></strong></em></div>
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<i><span style="font-size: x-small;">Recipe: <strong><a href="http://www.bonappetit.com/recipes/2012/04/cherry-almond-focaccia" target="_blank">Cherry-Almond Focaccia</a></strong></span></i></div>
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<span style="font-size: x-small;"><em>*all photos via Miss Moss </em></span>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-87174166767938165662012-04-17T12:06:00.000-05:002012-04-17T12:08:50.510-05:00Banana Oat Pancakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9kJm6bT9vEkIrZRW1TEF_Zx4C2QipV324addwB2x1nB7zTirg0w9qqk8tn-nuINqUEDLRpLPNSg6DDhmvEaydOrxiW8z-kRam6ROwOfUMVjrP8Do6tJuu_tdfl5YWBZY70rAs46AnMQ/s1600/pancakes" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9kJm6bT9vEkIrZRW1TEF_Zx4C2QipV324addwB2x1nB7zTirg0w9qqk8tn-nuINqUEDLRpLPNSg6DDhmvEaydOrxiW8z-kRam6ROwOfUMVjrP8Do6tJuu_tdfl5YWBZY70rAs46AnMQ/s400/pancakes" width="400" /></a></div>
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Lately, I must admit I have been a huge fan of <a href="http://plumandradish.blogspot.com/2011/03/gluten-free-crepes.html">crepes</a>- they are light and delicate and lend themselves to infinite possibilities when it comes to fillings.<br />
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However, there is something about pancakes that is comforting and nourishing and dare I say, even nostalgic. One of my earliest childhood food memories is of my Mom actually allowing us to have pancakes for dinner! It was indeed a highlight that all of us enjoyed. My Dad is still a great pancake maker and nobody can beat his pancakes especially when we have a huge crowd! Sadly, Dad's recipe is not GF so, I have devised one here that will get the test at the next family breakfast gathering.<br />
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Below is my gluten-free spin on this age old breakfast classic. Please feel free to tweak to your own interpretation as far as the spices and toppings go- I used both cinnamon and nutmeg but you might like to add vanilla or use blueberry compote as a topping. There is yogurt in the batter, but you might want to add a dollop on top. Whatever you do, I think you will really enjoy these!<br />
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<b><i>Banana Oat Pancakes</i></b></div>
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Ingredients</div>
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1 1/4 cups oats ( I used Bob's Red Mill gluten-free)</div>
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1/2 buckwheat flour</div>
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1 tsp baking soda</div>
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1/2 tsp sea salt</div>
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1 tsp sugar, honey or agave</div>
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1 cup yogurt ( I used goat milk yogurt)</div>
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1 cup milk ( almond, coconut, etc can be substituted)</div>
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2 eggs lightly beaten</div>
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dash of cinnamon</div>
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dash of nutmeg</div>
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sliced banana and a handful of toasted walnuts for topping</div>
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Maple or Agave syrup for finishing </div>
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Method<br />
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1. Place the rolled oats in a food processor and pulse until you get a shaggy flour. Mix oat flour with the rest of the dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine and stir until incorporated.</div>
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2. Let batter sit in the refrigerator for 30 minutes. This helps to get them to rise high and light.</div>
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3. Cook on a griddle until browned on both sides.</div>
<span style="color: #783f04;">4. Serve with topped with bananas and walnuts and a drizzle of maple syrup or agave syrup.</span><br />
<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-60555339982134126632012-03-31T15:50:00.002-05:002012-04-17T11:33:58.862-05:00Make your own Nutella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU30cX4vJYxxI5lBkZfDqYE5OT8S6MbQ9931dfOYud69etp_gehkIGwqElV9E9eKxK2VAxMTU2GU8Y8gXrqG-cjD0kY3ol7GNTSjB7mCvQENEBp0Zxa-mX-osz21gGl2MHXBz8sqAA84/s1600/017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU30cX4vJYxxI5lBkZfDqYE5OT8S6MbQ9931dfOYud69etp_gehkIGwqElV9E9eKxK2VAxMTU2GU8Y8gXrqG-cjD0kY3ol7GNTSjB7mCvQENEBp0Zxa-mX-osz21gGl2MHXBz8sqAA84/s320/017.jpg" width="320" /></a></div>
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If any two ingredients were a match made in heaven it's chocolate and hazelnuts! Spread on some really great bread or rolled up in a crepe = sublime. <br />
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I love this stuff but in my quest to eat as few preservatives, over-refined nasty oils and ingredients that I can't pronounce, I have stayed away from the commercial brand of Nutella.<br />
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Here is what the label on Nutella says:<br />
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<span class="storeItem"> •</span> <b>Over 50 Hazelnuts per 13 oz. Jar</b><br />
<span class="storeItem">•</span> <b>Contains No Artificial Colors</b><br />
<span class="storeItem">•</span> <b>Contains No Artificial Preservatives</b><br />
<b> </b>
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<div class="ingredients">
<i>ingredients: sugar, palm oil, hazelnuts,
cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier
(soy), vanillin: an artificial flavor.</i></div>
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Food manufacturers today think it' perfectly okay to put soy in everything (which BTW is not as great as it has been made out to be- I will riff on that subject on another post), and wow- it has no artificial colors or preservatives, but artificial flavor is okay?? C'mon!<i> </i>Only 50 hazelnuts? ....and notice that sugar and palm oil are the first ingredients. </div>
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If you are a food label fanatic like me, you know that ingredients are listed in order of the most to the least- so if you want a mouthful of sugar and palm oil get this stuff and be done. You also need to be mindful of what type of palm oil is being used- here they don't specify but there's palm fruit oil (taken from the fruit) and palm kernel oil (taken from the seed which is super high in saturated fat- 80% to be exact as opposed to 50% in the palm fruit oil)<i>. </i>Consuming this type of oil can lead to heart disease and a host of other health issues so always read your labels and try to find better oils like olive and canola.<i> </i>Not to mention the <a href="http://www.npr.org/templates/story/story.php?storyId=90714122"><i>environmental</i></a> impact that farming palm oil has created.<i><br /></i></div>
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I stumbled upon this<a href="http://www.missmoss.co.za/"><i> blog </i></a>where I learned to make it from scratch and I agree- it's so easy and worth it. All I can say is yum! Get the full recipe <a href="http://www.missmoss.co.za/2010/06/27/homemade-nutella/"><i>here</i></a> and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP2JbJ4BxHih1RJ0uST173N4ZnM5OfSLrjkY5R8993ej2e2z8PjB3yAq_Ej2uo8do0FdGbCkTAa7SMcr3R5jE2n7hKbOpQyFqCb-TAzOTEhxk_UU2Bp7egiqa8xy96lw5bG52xLNyXWk/s1600/016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP2JbJ4BxHih1RJ0uST173N4ZnM5OfSLrjkY5R8993ej2e2z8PjB3yAq_Ej2uo8do0FdGbCkTAa7SMcr3R5jE2n7hKbOpQyFqCb-TAzOTEhxk_UU2Bp7egiqa8xy96lw5bG52xLNyXWk/s320/016.jpg" width="320" /></a></div>
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<i style="color: #b45f06;"><span style="font-size: x-small;">photos via missmoss.co.za</span></i></div>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-22690929492560371272012-03-27T20:02:00.000-05:002012-03-27T20:02:20.388-05:00Food ForwardI just found out about this new series on PBS that will be airing next month called: Food Forward.<br />
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Take a look at the trailer- I know I will be tuning in! This gives me goose bumps and makes me want to move somewhere right now where I can grow my own food!!<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/W_GUu__h_PU" width="560"></iframe>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-16246543630531267152012-02-20T13:44:00.002-06:002012-02-20T23:06:54.127-06:00Food Cravings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislF4QabBUx_Rdyhk3z5mmivB__T2hXgbN2vN1XnKUqYST_TN9Krn-9XQN151aQGbm5eo37iNBvbnB_YkNmbajhFSC-lUor0lWeDYY_mNRcticXRDPeDOFqEXrv3UpqHun2abNPMJZTc4/s1600/Grapefruit-475X357_476x357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislF4QabBUx_Rdyhk3z5mmivB__T2hXgbN2vN1XnKUqYST_TN9Krn-9XQN151aQGbm5eo37iNBvbnB_YkNmbajhFSC-lUor0lWeDYY_mNRcticXRDPeDOFqEXrv3UpqHun2abNPMJZTc4/s400/Grapefruit-475X357_476x357.jpg" width="400" /></a></div>
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The last few weeks have been a bit on the crazy side- between working trade shows, studying, and a recent trip to NYC, my blogging has been sadly, well, neglected.<br />
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To top that off, I have not been inspired to write-guess I have a case of writer's block on top of everything else.<br />
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But this past week an inspiration revealed itself and it came in the form of a craving. I have been noticing my food cravings more and more, thanks in large part to the coursework I am doing at the Institute for Integrative Nutrition (aka- IIN).<br />
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First it was spinach and any kind of green really- and I still crave greens almost everyday so that is still great. But this past week, I suddenly had a craving for <i>grapefruit</i>. That ruby-colored sweet juicy citrusy fruit. What really amazed me about it though, is this craving directly coincides with the fact that grapefruit is in season right now! The best time to eat it is January through March.<br />
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So, I am wondering....did my body know this? How did it know this? Is it a matter of coincidence? I didn't crave them last year like I am right now. I think it could be part of the awareness I feel with what my body itself seems to know and I am just learning how to tap into that. I can't wait to see what I will crave next!<br />
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I know that a lot of us crave "bad" foods too- and I am no exception believe me! Salty snacks and chocolate have always been my weakness. I do get cravings for these from time to time, but as of late, I am able to ask myself, "Do you really want that or are you just thirsty?" It seems that we often crave foods that are not so good for us when all the body really needs is hydration. I also learned a term recently called H.A.L.T.- which is <i>hungry, angry, lonely, and tired</i>. I now ask: am I any of <i>those </i>things? This is where and when cravings for the wrong foods have the potential to kick in and we go down a road of binging and over-eating when all we need is to access what we are feeling in that moment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__nwoYSf_x7pS6L7MixLtyCZ5NO_s9azhzTBck8XDW-UUQQse2sjQOFMd4TB7xxksiVEWvazERySKjxmC6pRB2pHNPBWkz2PYSXqhvETPRXTX740H8ffbeJWitjgk-BWy3G0XNnKRgoo/s1600/051096028-02-grapefruit_ld.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__nwoYSf_x7pS6L7MixLtyCZ5NO_s9azhzTBck8XDW-UUQQse2sjQOFMd4TB7xxksiVEWvazERySKjxmC6pRB2pHNPBWkz2PYSXqhvETPRXTX740H8ffbeJWitjgk-BWy3G0XNnKRgoo/s400/051096028-02-grapefruit_ld.jpg" width="400" /></a></div>
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But let's get back to the lovely, delicious and nutritious grapefruit! My favorite way to eat it is the old-fashioned way my Mom taught me (and her Mom before her). Just slice in half and cut the sections with a special grapefruit knife, use a spoon to eat it, and squeeze out and drink all the juice at the end.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZfCXskLYk2Yvtbn6nkDtqB0vhYHwg3UAHPR0EZJsNPR_zVtqMkJlUN5adKBLRpzJ0i-kaE58vzKI4KE3cw6-_k-psM2Lg6m1r0LgP-1van8-lXwLNNrGNy_rGOlXUXqHTx9_Y3fMzSU/s1600/img45o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZfCXskLYk2Yvtbn6nkDtqB0vhYHwg3UAHPR0EZJsNPR_zVtqMkJlUN5adKBLRpzJ0i-kaE58vzKI4KE3cw6-_k-psM2Lg6m1r0LgP-1van8-lXwLNNrGNy_rGOlXUXqHTx9_Y3fMzSU/s320/img45o.jpg" width="256" /></a></div>
<div style="text-align: center;">
<i>The <a href="http://www.williams-sonoma.com/products/double-blade-grapefruit-knife/">best </a>grapefuit knife in the world, above</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC87PGEeaIJvcBuOEWF5Qg-0N6Kb1hF9a8Zcx1OBHTOBlEcvtMmjJOShwV9LboLX04gEIqvJUXP0LXBOH0GTKiLcyXtLRh2ybZ9JzLU7NiehvsYwpnQT0RejNrr1hyHoWT9ZEauYw8ZpI/s1600/img27o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC87PGEeaIJvcBuOEWF5Qg-0N6Kb1hF9a8Zcx1OBHTOBlEcvtMmjJOShwV9LboLX04gEIqvJUXP0LXBOH0GTKiLcyXtLRh2ybZ9JzLU7NiehvsYwpnQT0RejNrr1hyHoWT9ZEauYw8ZpI/s200/img27o.jpg" width="200" /></a></div>
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<div style="text-align: center;">
<i>detail of the double blade</i> </div>
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Pink and red grapefruit are packed with Vitamin C and have high amounts of
vitamin A, potassium (325mg), folate (25 micrograms), calcium (40mg), and
iron (1mg) and contain high amounts of lycopene.
Lycopene is an antioxidant that
is know for lowering the risk of prostate cancer. Grapefruit stimulates appetite and possesses the unique ability to burn
away fat. Grapefruit is a rich source of pectin. Pectin is a soluble fiber that helps
to lower <span class="IL_AD" id="IL_AD8">blood</span>
<span class="IL_AD" id="IL_AD4">cholesterol</span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hX7lpnvjE6ZHnjmhzQLPUpyI8zXES_qcPvize0sc4GAu_fiFpV0E_zPnnaoIEYMcuPILfUi95JTXPVt6bf-BBjgQhofo_dCjTw8nMP0XrBMpsyiPTKK65eqEKvS1AsofTLJyH9s3m4g/s1600/photolibrary_rf_photo_of_grapefruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hX7lpnvjE6ZHnjmhzQLPUpyI8zXES_qcPvize0sc4GAu_fiFpV0E_zPnnaoIEYMcuPILfUi95JTXPVt6bf-BBjgQhofo_dCjTw8nMP0XrBMpsyiPTKK65eqEKvS1AsofTLJyH9s3m4g/s400/photolibrary_rf_photo_of_grapefruit.jpg" width="400" /></a></div>
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My second favorite way to enjoy grapefruit is in a salad- some recipes actually use the juice in the vinaigrette so it really brings a fresh and light flavor to the greens and the rest of the salad.<br />
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Years ago I discovered <a href="http://www.amazon.com/Greens-Cookbook-Extraordinary-Vegetarian-Celebrated/dp/0767908236"><i>The Greens Cookbook</i></a> by Deborah Madison and instantly fell in love- I probably made everything in that book over the years! Even dined at the restaurant in San Francisco and what a treat that was. I still make her <i>Butter Lettuce and Spinach with Citrus and Avocado Salad </i>and that is what I will share with you here. The combination of the soft butter lettuce, the dark spinach and the brightness of the ruby jewels of grapefruit, make a winning combination. The avocado is the creamy icing on the cake that brings it all home. Hope you will enjoy. I highly recommend using the Szechuan peppercorns if you can get them- they add a flowery fragrance-toast them first and grind with a little salt- omit the the fruit vinegar and use all sherry vinegar instead. Here is the recipe with a few of my adaptations.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDR0aM8R3WkPEUjYx72Q5XUoZIGGjf4Gn4KrVXT-BZg6VvbdzvN05xf7gq7qCgHldaAgiNzBYkFiM5g9cv_yWFlUiQ9HSFieR4xk8WfNUA-z4kdyasFT0eCtw-3Xe9Y2F_WdBZGTlr9A/s1600/img42l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDR0aM8R3WkPEUjYx72Q5XUoZIGGjf4Gn4KrVXT-BZg6VvbdzvN05xf7gq7qCgHldaAgiNzBYkFiM5g9cv_yWFlUiQ9HSFieR4xk8WfNUA-z4kdyasFT0eCtw-3Xe9Y2F_WdBZGTlr9A/s400/img42l.jpg" width="400" /></a></div>
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<b> </b><span style="font-size: x-small;"><i>photo via<a href="http://www.williams-sonoma.com/?cm_type=gnav"> williams-sonoma.com</a></i></span><b><br /></b></div>
<b>Ingredients </b><br />
<br />
serves 4-6<br />
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<ul>
<li>1 head butter lettuce, limestone, or Bibb lettuce</li>
<li>1 small bunch young spinach leaves (or one bag of baby spinach leaves)</li>
<li>2 ruby grapefruit </li>
<li>2 avocados</li>
<li>4 teaspoons sherry vinegar </li>
<li>2 teaspoons raspberry or other fruit vinegar </li>
<li>1 shallot, finely diced</li>
<li>¼ teaspoon salt </li>
<li>6 to 7 tablespoons virgin olive oil or a mixture of virgin and light olive oil</li>
<li>1 teaspoon mint, finely chopped</li>
<li>2 teaspoons chives, finely sliced </li>
<li>Black pepper or Szechuan peppercorns</li>
</ul>
<span class="recipe_structure_ingredients">
</span>
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<div class="section_title">
<b>Method</b></div>
<div class="section_title">
</div>
<div class="section_title">
Separate
the leaves of the lettuce and remove the spinach stems. Discard any
leaves that are bruised or yellow, wash the greens–the spinach in two
changes of water– and dry them in a spinner. (skip this step if you are using the bagged spinach) If the spinach leaves are
small, leave them whole. If they are large, layer several leaves
together, roll them up, and slice them into wide or narrow ribbons.
Place them loosely in a kitchen towel and refrigerate until needed.</div>
<div class="recipe_structure_directions recipe_attr_text" itemprop="recipeInstructions">
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Use a very sharp knife to peel the grapefruit. Slice a piece off the
top and the bottom of each, then work down the sides, removing the white
pith as well as the peel. Holding the grapefruit over a bowl to catch
the juice, cut each section loose from its membrane and turn it into the
bowl. (Later you can drink the juice.)<br />
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Peel the avocados, slice them in half, and remove the seeds. Lay the halves cut side down and slice them crosswise at an angle.<br />
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Combine the vinegars, shallot, and salt in a bowl. Whisk in the oil
or mixture of oils. Taste, and adjust the balance of vinegar and oil if
necessary. Stir in the mint and chives.<br />
<br />
Pour the juice off the grapefruit sections, combine them with the
avocado slices, and dress them carefully with some of the vinaigrette.
Toss the greens with the rest of the vinaigrette and lay them on salad
plates. Set the grapefruit and avocado slices in and among the leaves.
Add a grinding of black pepper (or roasted Szechuan pepper) and serve.<br />
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What are some of your favorite grapefruit recipes? Please share them in the comments section!</div>
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com2tag:blogger.com,1999:blog-5719077661119768213.post-33928527863348733352012-01-10T23:07:00.000-06:002012-02-20T23:09:39.863-06:00Wonderful Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWkf42Yq3ixjtl_1aej_qylZyOT9Vq7fvtBTIiTZ1xEdY3zayh2fbSMMGsuAKZY9-SM03DtIb6okn4vIocabVFXKpi6If8hkyGwKjDf14QZ7uDNdOkjfjps5lUqrsq0PRn506LUETlx4/s1600/spinach-bunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWkf42Yq3ixjtl_1aej_qylZyOT9Vq7fvtBTIiTZ1xEdY3zayh2fbSMMGsuAKZY9-SM03DtIb6okn4vIocabVFXKpi6If8hkyGwKjDf14QZ7uDNdOkjfjps5lUqrsq0PRn506LUETlx4/s320/spinach-bunch.jpg" width="239" /></a></div>
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I am on a spinach kick these days-coming up with as many ways I can think of to make sure I get a daily dose.<br />
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Not only does spinach pack a punch of vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as
carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to
provide you with powerful antioxidant protection. It has more calcium in it than iron (which was surprising!).<br />
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Nutritionists believe that raw spinach is a much more beneficial way to absorb these essential nutrients, but lightly cooking or steaming it is not the end of the world!<br />
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I can't recall where or how I found this recipe for <i style="background-color: white;">Wilted Spinach Salad with Hazelnuts,</i><span style="background-color: white;"> </span>but it makes a lovely winter salad and very easy to prepare as well as addicting! I think it may be from an old Gourmet magazine......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEK_cKIAwR-JC43Osk-w-0KlyuwYxYZW6ZpfoCcwJn1OeBZleznJ49BQYI2nKSPS8Zq1Je-XMH4HHviP0du4gyIIGpxLmLtKfsJwH9yZ7qJppNXZDynqYz2xS-5gHLFiHJ5QqnIvbkkk/s1600/hazelnut_page-300x276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEK_cKIAwR-JC43Osk-w-0KlyuwYxYZW6ZpfoCcwJn1OeBZleznJ49BQYI2nKSPS8Zq1Je-XMH4HHviP0du4gyIIGpxLmLtKfsJwH9yZ7qJppNXZDynqYz2xS-5gHLFiHJ5QqnIvbkkk/s320/hazelnut_page-300x276.jpg" width="320" /></a></div>
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<br />
Wilted Spinach and Hazelnut Salad<br />
<br />
2 handful of baby spinach, washed (per person)<br />
1/4 cup hazelnuts<br />
1-2 cloves of garlic, thinly sliced or chopped fine (you decide) <br />
2 tablespoons olive oil<br />
drizzle of good balsamic<br />
salt and pepper to taste <br />
<br />
Chop the hazelnuts and toast in a skillet with the olive oil. Add the garlic being careful not to burn.<br />
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Pour over spinach in a salad bowl, toss with the balsamic and season with salt and pepper.<br />
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EXTRA CREDIT: add a few spoonfuls of soft goat cheese for some real magic!<br />
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<span style="background-color: white;"><span style="background-color: #f3f3f3;"></span></span>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-57923466569309296142011-11-15T18:58:00.001-06:002011-11-16T11:58:50.909-06:00Thanksgiving Checklist<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UdnPR79CqZjSADIrvX8P65uAiTHyjG2UNqijZPYGEEHwAtaB1ggE0YccppfHscVFB6zpkSplGoiVaCkB2y54aLse5OUpRK2DKjDKCq9nR29iAtCzejVxcBB9OW-5pXEjRGgLW_aYYYs/s1600/ThanksgivingBookF11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UdnPR79CqZjSADIrvX8P65uAiTHyjG2UNqijZPYGEEHwAtaB1ggE0YccppfHscVFB6zpkSplGoiVaCkB2y54aLse5OUpRK2DKjDKCq9nR29iAtCzejVxcBB9OW-5pXEjRGgLW_aYYYs/s400/ThanksgivingBookF11.jpg" width="400" /></a></div>
<span style="font-size: x-small; font-weight: normal;"><span id="btAsinTitle">Thanksgiving: Recipes for a Holiday Meal by Lou Pappas</span></span></div>
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Back when I had the store, Thanksgiving was my favorite holiday. It was always less stressful than Christmas and it involved dispensing cooking tips and tricks and often times, some beautiful <a href="http://www.surlatable.com/product/PRO-192962/Mauviel-MCook-Roasting-Pan-with-Rack-and-Bonus-Kitchen-Towel">equipment</a>!<br />
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There were many customers who were hosting their very first Thanksgiving meal, there were those who were well-seasoned at the art of this holiday and of course, many who were in the middle.<br />
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It didn't matter whether it was their first or their twentieth time, there was still that excitement, anxiety and anticipation of hosting this kick off to the beginning of the winter holiday season. Our job was to calm their nerves by suggesting, supplying and delivering the knowledge and tools they would need to make the day a success!<br />
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To make this an easy process, I developed what I called the Thanksgiving Checklist- similar to a grocery list only for the kitchen tools and equipment you might need or will need to make that bird and the meal a knockout. Many cooks surprisingly will have a lot already on the list, so it's a matter of a fill in. If you are just starting out, beg and borrow is the way to go- especially if it's family! They can lend you the platters and the serving pieces, or the roasting pan- don't get discouraged! It's a work in progress so anything you do buy, you will use year after year if you choose carefully.<br />
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So, without further adieu in order of "necessary" to "man it would be awesome to have that....", is my list:<br />
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<div style="color: #783f04;">
<a href="http://www.surlatable.com/product/PRO-515619/Sur-La-Table-Tri-Ply-Stainless-Steel-Roasting-Pan">Roasting Pan</a></div>
<div style="color: #783f04;">
<a href="http://www.amazon.com/Norpro-Nonstick-Adjustable-Roast-Rack/dp/B00004UE7M/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1321461463&sr=1-8">Roasting Rack</a></div>
Thermometer ( <a href="http://www.surlatable.com/product/PRO-570028/Pro-Accurate-Instant-Read-Thermometer">instant read</a> or<a href="http://www.chefscatalog.com/product/26319-taylor-five-star-meat-thermometer-5990n.aspx" style="color: #b45f06;"> leave-in type</a> and <a href="http://www.williams-sonoma.com/products/oxo-oven-thermometer/?pkey=cthanksgiving-cooks-tools" style="color: #b45f06;">oven</a>)<br />
<a href="http://www.surlatable.com/product/PRO-592121/Natural-Cheesecloth">Cheescloth</a><br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/dripless-turkey-baster/s101896">Baster</a><br />
<a href="http://www.amazon.com/HIC-Brands-that-Cook-Essentials/dp/B00428M7HK/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1321461572&sr=1-4">Sieve </a>(for straining the gravy)<br />
<a href="http://www.chefscatalog.com/product/21659-fat-strainer-separator.aspx">Fat Separator</a><br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/open-stock-knives/w%C3%BCsthof-classic-black-8%22-chef%27s-knife/s013846">Chef Knife</a><br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/open-stock-knives/w%C3%BCsthof-classic-black-3.5%22-paring-knife/s013935">Paring Knife</a><br />
<div style="background-color: white; color: #b45f06;">
<a href="http://www.williams-sonoma.com/products/kuhn-rikon-peeler/?pkey=e%7Cpeelers%7C16%7Cbest%7C0%7C1%7C24%7C%7C6&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">Peeler</a></div>
<a href="http://www.williams-sonoma.com/products/microplane-box-grater/?pkey=cthanksgiving-cooks-tools">Box Grater</a><br />
<a href="http://www.amazon.com/Japanese-Import-Benriner-Vegetable-Slicer/dp/B0002IYI62/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1321462048&sr=1-4">Mandoline</a> <br />
<a href="http://www.crateandbarrel.com/dining-and-entertaining/specialty-serveware/set-of-2-turkey-lifters/s680438">Turkey Lifter</a><br />
<a href="http://www.crateandbarrel.com/holidays/thanksgiving/2-piece-w%C3%BCsthof-gourmet-carving-set/f5854">Carving Knife and Fork</a><br />
<a href="http://www.amazon.com/J-K-Adams-Maple-Farmhouse-Carver/dp/B0032UXSUE/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1321462463&sr=1-20">Cutting Board</a> for carving<br />
<a href="http://www.chefscatalog.com/product/27202-artland-simplicity-sauce-and-gravy-boat-with-ladle-26-oz.aspx">Gravy Boat</a><br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/thermometers-timers/oxo-triple-timer/s613927">Timer </a>( esp a triple timer-great multi-tasker!)<span style="background-color: white;"></span><br />
Measuring Cups (<a href="http://www.surlatable.com/product/PRO-86835/Pyrex-Glass-Measuring-Bowl">wet </a>and <a href="http://www.amazon.com/RSVP-6-Piece-Stainless-Nesting-Measuring/dp/B0013DXP2S">dry</a>)<br />
<a href="http://www.amazon.com/RSVP-International-5-pc-Endurance-Measuring/dp/B0017V846S/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1321462643&sr=1-3">Measuring Spoons</a><br />
<a href="http://www.surlatable.com/product/PRO-15065/Sur-La-Table-Stainless-Steel-Sifter">Sifter </a><br />
<a href="http://www.surlatable.com/product/PRO-15406/Sur-La-Table-Stainless-Steel-Bowls">Mixing Bowls</a> <br />
<a href="http://www.amazon.com/Creuset-Stoneware-10-Inch-Dish-Cherry/dp/B001HSO23U/ref=sr_1_1?ie=UTF8&qid=1321409597&sr=8-1">Pie dishes</a><br />
<a href="http://www.surlatable.com/product/PRO-610923/Ateco-Natural-Boar-Bristle-Flat-Pastry-Brushes">Pastry Brushes </a><br />
<a href="http://www.chefscatalog.com/product/24459-maple-rolling-pins.aspx">Rolling Pin </a><br />
<a href="http://www.chefscatalog.com/product/26737-oxo-good-grips-apple-corer.aspx">Apple corer</a>/<a href="http://www.chefscatalog.com/product/21676-vegetable-peeler-corer.aspx">slicer</a><br />
<a href="http://www.chefscatalog.com/product/24045-cooking-twine-and-holder.aspx">Twine</a><br />
<a href="http://www.surlatable.com/product/PRO-655506/Turkey-Lacers%2C-Set-of-6">Turkey Lacers </a><br />
<a href="http://www.chefscatalog.com/product/26854-norpro-deluxe-food-mill-stainless-steel.aspx">Food Mill </a>(comes in handy for applesauce etc)<br />
<a href="http://www.amazon.com/Best-Manufacturers-Waffle-Potato-Masher/dp/B000KI8E0K/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1321463266&sr=1-3">Potato Masher</a><br />
<a href="http://www.amazon.com/Best-Manufacturers-12-inch-Standard-French/dp/B00004R8ZM">Whisk </a><br />
<a href="http://www.etsy.com/listing/83719084/vintage-turkey-platter-transfer-ware?ref=sr_gallery_1&ga_search_submit=&ga_search_query=turkey+platters&ga_view_type=gallery&ga_ship_to=US&ga_search_type=vintage&ga_facet=vintage">Platter</a> (the essential to serve the bird on- I like vintage)<br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/prep-utensils/potato-press-ricer/s110135">Potato Ricer</a> (makes execellent mashed potatoes with great texture!)<br />
<a href="http://www.etsy.com/listing/84991786/vintage-brown-transferware-vegetable?ref=sr_gallery_15&ga_search_submit=&ga_search_query=serving+bowls&ga_order=most_relevant&ga_ship_to=US&ga_view_type=gallery&ga_search_type=vintage&ga_facet=vintage">Serving Bowls </a><br />
<a href="http://www.crateandbarrel.com/holidays/thanksgiving/stemless-wine-glasses-set-of-eight/f42479">Wine Glasses</a><br />
<a href="http://www.surlatable.com/product/PRO-58206/Waring-Pro-MBB-Series-Stainless-Steel-Blender">Blender</a><br />
<a href="http://www.chefscatalog.com/product/92526-cuisinart-11-cup-food-processor.aspx">Food Processor</a><br />
<a href="http://www.crateandbarrel.com/kitchen-and-food/mixers/kitchenaid-artisan-metallic-chrome-stand-mixer/s564044">Stand Mixer</a><br />
<a href="http://www.surlatable.com/product/PRO-699835/iSi-Easy-Whipper">Whip Cream Maker</a><br />
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I am sure I will be adding to this as the week goes on- there may be some things I completely left out! The links are just suggestions and by all means, please shop around for best price etc! I happen to love using vintage serveware and glasses, but you can mix it up however you like! Table linens will be necessary- a tablecloth makes for an elegant presentation, and of course you will need napkins- please try to use cloth- it's one time of year that you must ditch the paper (if you use those that is).<br />
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-15781567175828617662011-11-09T09:00:00.000-06:002011-11-09T09:24:10.352-06:00Cutting Boards 101<div class="separator" style="clear: both; text-align: center;">
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There are so many choices when it comes to cutting boards! Back in the day, the only choice was wood which I still believe is always the best choice when it comes to chopping veggies.<br />
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So let's break it down so it's not too complicated: it's my practice to have at least 3 cutting boards but I must confess that my cutting board obsession is like shoe obsession to some!- I have many and I keep collecting more!<br />
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Let's start with wood. It's definitely the choice of chefs and if you watch any cooking shows, you will also see a lot of boards from <a href="http://www.johnboos.com/">John Boos</a>. <a href="http://www.amazon.com/John-Boos-Chop-N-Slice--15-Inch-Cutting/dp/B00063QBFE/ref=sr_1_2?ie=UTF8&qid=1320795321&sr=8-2">Here</a> is the one I use just about everyday. Now, there are "edge grain" and an "end grain" boards. Edge grain boards are constructed of long pieces of wood laid side by side, and end grain boards are more of a checkerboard with smaller pieces of wood glued together. If you are curious about this process check <a href="http://www.designercuttingboards.com/designer_cutting_boards_grain.php">here</a> for more details. The edge grain boards (see pic below) look nice, but in time, will show your knife cuts more prominently-still a great board so don't worry- I have been known to sand mine down and give them a new surface.<br />
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End grain boards (see pic above) are pricier because of the the extra labor involved in construction, but this results in a gentler effect on your knives- the wood cut this way is a bit softer. Either way you go, look for boards that are NSF safe (NSF certification ensures that the products designed for you to use
at home meet the same public health standards as those used in hotels,
restaurants, schools, hospitals, anywhere in the food service industry), like the John Boos boards and <a href="https://www.jkadams.com/index.php">J.K. Adams</a> to name a few. Both of these companies are here in the USA, Illinois and Vermont, respectively.<br />
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One should have a fairly good size board for general chopping of vegetables. A good size is at least a 12x18. This will give you enough surface area so that you have ample room to chop. Never try to cut vegetables with too small a knife or too small a board! It's just not going to work! And the cardinal rule for cleaning-listen up! DO NOT PUT IN THE DISHWASHER. EVER!! Do not soak in water either! You can use water to clean a wood board, but you must not soak it-it can split, crack and fall apart. Always oil your board at least every 4-6 weeks to keep it from drying out. You can buy mineral oil at the drugstore or a kitchen shop and it's all you need to keep your board in great shape for many years.<br />
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The next board you will want to have will be for all your raw meats, poultry and fish. I like to use a polypropylene type-this is a type of plastic with anti-bacterial properties and you can run it safely through the dishwasher. Quality ones won't split and crack and will last for many years. Another great board that came on the market just a few years back and is everywhere now is the <a href="http://www.amazon.com/Epicurean-Kitchen-13-Inch-Cutting-Natural/dp/B0008221B6">Epicurean</a> cutting board ( photo below). This is what I use for my raw meat prep. Made of Richlite, a lightweight yet durable wood-fiber composite that won’t dull knives, it's also dishwasher safe and like the polypropylene boards is also anti-bacterial. And they come in many sizes so you can get a few. I especially like to have a couple of these boards on hand- for the meats yes, but also for my fruit cutting- nothing worse than cutting an apple on a board that an onion was cut on! Need I say more.<br />
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Another board I can't live without is a carving board. If you are a carnivore, you are going to want to invest in one of these. This one is from J.K. Adams and it has an indent for the meat and a well to catch all those tasty juices.<br />
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I can always find a need for any board even if I am not using it to chop
on! It's nice to serve cheese on some of the prettier boards, like the
bamboo boards that are out there. This one below if from <a href="http://www.totallybamboo.com/index.cfm">Totally Bamboo.</a><br />
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I hope this helps when you are going through the cutting board section of your local kitchen store. Remember, you invested in some quality knives and they need to be partnered with quality cutting boards!joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com10tag:blogger.com,1999:blog-5719077661119768213.post-78760417525782322762011-10-27T14:24:00.001-05:002011-10-27T14:25:09.747-05:00The Knife: A Cook's Best Tool<div class="separator" style="clear: both; text-align: center;">
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Even though I have been preparing and cooking food since I was in my teens, it rarely crossed my mind to take a knife skills class. Guess I was feeling pretty confident with so many years of using and selling knives in my store. But then I thought what if I were to teach someone else? Maybe I need the tried and true techniques that professional chefs use- I'd feel better passing on this info to others in my new health coaching practice, hone my skill and a gain a new perspective.<br />
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So this past weekend I attended a knife skills class at <a href="http://www.thechoppingblock.net/">The Chopping Block</a> and walked away with more knowledge, more confidence and a better understanding of just how important it is to know your knives! I took 4 pages of notes so you know it had to be good!<br />
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It was no surprise to me what the most important knives are for any home cook to have- so I was right on par with the instructor. There are so many on the market but it boils down to basically this: German vs. Japanese. Germany has been the home to knife companies for centuries- many of these companies, <a href="http://www.wusthof.com/desktopdefault.aspx">Wusthof-Trident</a>, <a href="http://www.j-a-henckels.com/en-US">Henkels</a> and the like, were forging swords and daggers long before any of us were on the planet. These knives tend to be of the fully "forged" variety and are made up of multiple metals they call high carbon stainless- which basically takes the sharpness of carbon and the hardness of stainless steel and rolls it into one. They tend to be heavy which is good, and well balanced.<br />
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The Japanese knives, on the other hand, are made of softer metals are often thinner and this results in thinner slices of your food as well. These include <a href="http://www.kershawknives.com/">Shun </a>and <a href="http://www.chefsresource.com/globknivcomv.html">Global</a> to name a few. Like Chef Michele, I think a combination of German and Japanese is the best way to go- knife sets are not always a good choice as they often have knives included that you really don't need. So shop around and hand pick your knives. Oh- and spend the money! You will be making a lifetime investment and will be able to hand them down to several more generations if you take good care of them.<br />
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Drum roll please! Pictured above are the knives I use almost on a daily basis. From left to right:<br />
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A. <b>Paring Knife</b>- this is for slicing lemons, limes, etc and for peeling apples and small fruits. I have a 3.5" parer from Wusthof.<br />
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B. <b>Chef's Knife</b>- this is for chopping, slicing, mincing and cutting- an all-purpose knife. I like the 8" from Shun because it's just big enough to handle winter squashes and watermelons and it's a beautiful knife too! You could also do a 10" but I find those to be too large for everyday cooking. If you are small to average in stature, you really don't need the 10". A chef's knife gives you that "rocking motion" which is the most efficient way to cut.<br />
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C. <b>Slicing Knife</b>- here is where I differ from the chef instructor's choice. She showed us a flexible fillet knife as essential, and while I think that is a good choice for filleting fish and cutting up chicken, I am a carnivore and there's nothing like a good slicer to carve you meat with. I have had this knife for a very long time- it's actually an 8"Sabatier (French) and it does the trick! I do however want to get a flexible fillet knife now!<br />
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D. <b>Bread Knife</b>- if you are a fan of crusty bread, this is indispensable! A good serrated knife will last years and years without needing sharpening, and will cut through any kind of bread. I have one by Shun, but Wusthof makes a very good one too.<br />
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I already knew the importance of keeping your knives sharp, so this was great to relearn how, why and when to sharpen them. I learned the difference
between a sharping steel and a honing steel, which I will share with you
here.<br />
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Honing, can be done daily and it just "re-aligns" your knife's
edge and doesn't remove any material, whereas, a sharpening steel will
actually put a new edge on your knife. Most sharpening steels these days
have tiny diamonds imbedded in the steel and these being harder than
the metal in your knife, act to sharpen the blade- you don't need to do
this but once every few weeks especially if you are honing everyday. If you have sharpening fear like a lot of folks do, there are sharpeners on the market that make it so easy. Pictured below is the Chef'sChoice® Diamond Hone® 2-Stage Sharpener #450. I love this one especially when I am in a hurry but actually have been using my honing steel (on the far right in photo) since taking the class- it really does make a difference!! More accidents happen in the kitchen when you use dull knives! The steel in the center is a diamond steel and this I use every month or so. Both steels are from Wusthof but there are many others on the market as well so shop around.<br />
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<span style="font-size: large;"><b>Bonus Section! </b></span><br />
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<br />You can always have more knives than just your core group of course! It's just that so many peeps have asked me over the years what are the most important, the most crucial.<br />
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I happen to be a big fan of the <a href="http://en.wikipedia.org/wiki/Santoku">Santuko </a>knife. And just about every knife company makes one now. Santuko means "three virtues"and has Japanese historical significance.
They are best known for their sharp edges but the most significant feature is the "granton edge" release pattern (scalloped) on the blades that are designed to aid in the release of food after
slicing.They also make for creating very thin slices. They range from 5-7" and sometimes even smaller. I use the Wusthof 7" and highly recommend it. It's easy to sharpen and works like a charm. I did try Global's Santuko at the class and really liked it too.<br />
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Pictured below on the left is my favorite little slicer. I actually won this in a sales contest many years ago when I was working at Williams-Sonoma. It's a Wusthof (the logo has long rubbed off) 4.5 inch utility knife and it is great for small jobs. I think they still sell this one.<br />
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The knife in the center is a cheese knife that I use a lot for soft cheeses like brie. It's serrated and the cut out areas keep the cheese from squishing down as you cut. Love that. And speaking of serrated, I actually lost my small serrated <a href="http://www.chefsresource.com/wusthof-tomato-knife.html">Tomato Knife. </a>This is another must have if you eat a lot of tomatoes and can double as a great sausage slicing knife- it gets through the tough sausage casings easily.<br />
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Well, there you have it. A not so brief knife lesson. Next up I will talk about cutting boards because the surface you cut on is equally as important! You want to maintain your knives by using the correct cutting surface. Stay tuned!<br />
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com2tag:blogger.com,1999:blog-5719077661119768213.post-74467304706975104942011-10-10T16:18:00.000-05:002011-10-18T10:41:02.417-05:00Aromapot Love<div class="separator" style="clear: both; text-align: center;">
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I stumbled upon these gorgeously simple pots on a web-surfing expedition over the weekend and instantly fell in love!<br />
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When form and function come together it's a happy marriage- and these aromapots designed by Dottings in Austria for a company named Riess are both.<br />
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These babies are made of enameled steel- basically iron and silicate glass are fused together at a very high temperature creating a non-porous surface. They are even ready for induction cooktops.<br />
The shape of the Aromapots makes them stackable, therefore saving space. The lids, when inverted, can serve as a bowl, plate or even a trivet for table side service! What a work horse design! But be careful though- if you drop them, their lovely enamel can crack. <br />
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Now all I need to do is find them for sale in the States! I have been searching but to no avail! Perhaps some smart kitchen retailer will bring these in and share them with the rest of us?? <br />
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<span style="font-size: small;">dishwasher safe too! bonus!</span><br />
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<span style="font-size: small;">all photos via <a href="http://truehomeware.com/">truehomeware.com</a></span><br />
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joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-66760173621451806922011-10-07T10:49:00.002-05:002011-10-18T10:42:47.607-05:00Easiest Gluten Free Pizza Ever!<br />
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<span style="font-size: x-small;"><i>fresh fig, caramelized onion pizza with raw murcato goat cheese, greens and balsamic glaze</i></span></div>
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I have the simplest most delicious quick pizza you will ever make- it's more of a flatbread or cracker if you will but let's not get technical! No need for that here. So go get your oven very hot at 425°.<br />
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Simply take a tortilla, (I used rice flour tortillas from Whole Foods hence the gluten-free), brush with a little good quality extra virgin olive oil, top with the figs, caramelized onions (which you can make ahead of time) and cheese. You can also use regular flour tortillas- up to you.<br />
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Bake for 10-12 minutes and remove from the oven to cool a minute. Add fresh greens and a drizzle of balsamic vinegar and presto! Easy.<br />
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Here is another version:<br />
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<span style="font-size: x-small;"><i>cherry tomato and pesto pizza with raw sharp goat cheddar cheese</i></span></div>
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In this version I used the same method but spread pesto on the tortilla first, topped with the fresh tomatoes and cheese then baked it for 10-12 minutes. </div>
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There are so many things you can top these with- and what a great weeknight meal with a salad and a glass of wine. Yum! </div>
joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-76431853131612816232011-10-03T17:37:00.002-05:002011-10-03T17:37:55.716-05:00The High Line<div class="separator" style="clear: both; text-align: center;">
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Back from my adventures in NYC and I have to say the highlight was the <a href="http://www.thehighline.org/">High Line</a>.<br />
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The High Line was built in the 1930's to transport freight trains and their cargo above the busy streets on the West Side of New York. It closed down in 1980 and was basically just an eyesore for many years. The city didn't quite know what to do with it.<br />
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Friends of the High Line was formed in 1999, a community-based non-profit group, and they saved the historic structure that was then under threat of demolition. Friends
of the High Line worked in partnership with the City of New York to
preserve and maintain the structure as an elevated public park.
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It's over 3 years since it first went public and it was such a thrill to finally walk above the street and take in all the amazing sights. Below are more of my snapshots. This is a must see sight if you are in NYC and need something special to highlight your day- this place will amaze you......a true urban oasis.<br />
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<br />joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com2tag:blogger.com,1999:blog-5719077661119768213.post-50994540131718709802011-09-14T13:36:00.000-05:002011-09-14T13:36:56.955-05:00Brooklyn, Brooklyn Bound<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgiQXieSX_JiqVu_1l2VOovt7K9dlf_NYkzNcGyRkYrDfEFX4tJIxTD_R16cpM4LnVqo849bvaWf13mO490qTmkKt_85SWgi93AWPkoIjnfIw11RB1Xj-aSrWXt8NDsTpdLbOAs_HInE/s1600/0106_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgiQXieSX_JiqVu_1l2VOovt7K9dlf_NYkzNcGyRkYrDfEFX4tJIxTD_R16cpM4LnVqo849bvaWf13mO490qTmkKt_85SWgi93AWPkoIjnfIw11RB1Xj-aSrWXt8NDsTpdLbOAs_HInE/s320/0106_small.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>So excited for my trip back east. Food, family and fun. Not necessarily in that order. Be back soon!<br />
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Listening to the Avett Brothers to get in the mood.....<br />
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<div class="separator" style="clear: both; text-align: center;"><span id="goog_2003175342"></span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/dxjrvOSRYsE?feature=player_embedded' frameborder='0'></iframe><span id="goog_2003175343"></span></div>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-15837545491190622462011-09-10T16:25:00.000-05:002011-09-10T16:25:24.876-05:00Summer's Bounty<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aOVltra9sjtdkXLHWrzzhyE1h_98iWwNAlKXV_P03z1BQs3hFBp9KfJijhjiHduhEMAiElkdOWPC9JO4nljs1qD00s1-YfVw5AIJfapsmgjJredD9xwmjq51mgbJycx4doBLJ-4kqds/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aOVltra9sjtdkXLHWrzzhyE1h_98iWwNAlKXV_P03z1BQs3hFBp9KfJijhjiHduhEMAiElkdOWPC9JO4nljs1qD00s1-YfVw5AIJfapsmgjJredD9xwmjq51mgbJycx4doBLJ-4kqds/s320/IMG_1274.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Sometimes I think I am nuts because I get such joy in going to the Farmer's Market and ogling over how perfect all the vegetables look in their baskets and bins. All the work the local farmers do to bring it to use each week- yes it costs more but this is a labor of love. To me, if it was my last dollar, I would give it for the taste of an apple, peach or a juicy ripe tomato straight from a local farm anyday!<br />
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When I look at this bounty I don't just see picture perfect produce- I see a ratatouille with zukes, eggplant, tomatoes and fresh herbs- I see a juicy sweet plum, peach and raspberry crisp. I see a Swiss Chard and potato tart......I see my body saying thank you for feeding me all this healthy food. I see people gathered round the table sharing stories, sharing this great food- staying healthy. There is nothing better than that and that's why I hope you will try to get out and support you local Farmers Markets. It's a great community of people and they are all bound by one single thread- to bring you fresh, delicious produce straight from the farm to your table. Don't be afraid to try something you never have before- there are a million recipes out there for you to try. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9V4d3Wl93ckm8SKmhKUcQ_ZdZlgJwCmeysKisHCD_7lXXVRGxMKF_-CG5ODjxMHwslhoJAGSgNLcf9pMkWqnWacl_7ugbJCTCBd6Aqf2VEOoOEtFHdz8yDHIH7cCPMnfzTl42CfmMWA/s1600/IMG_1265.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9V4d3Wl93ckm8SKmhKUcQ_ZdZlgJwCmeysKisHCD_7lXXVRGxMKF_-CG5ODjxMHwslhoJAGSgNLcf9pMkWqnWacl_7ugbJCTCBd6Aqf2VEOoOEtFHdz8yDHIH7cCPMnfzTl42CfmMWA/s400/IMG_1265.jpg" width="298" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;"><i>teeny tomatoes about to go in a salad</i></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9V4d3Wl93ckm8SKmhKUcQ_ZdZlgJwCmeysKisHCD_7lXXVRGxMKF_-CG5ODjxMHwslhoJAGSgNLcf9pMkWqnWacl_7ugbJCTCBd6Aqf2VEOoOEtFHdz8yDHIH7cCPMnfzTl42CfmMWA/s1600/IMG_1265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerGP99Au4yf-KeW3xgmqdR6Ozce5x5gEKCZlI4G6mYY7m_YmC2glXej32e-Wew3lw68ziajSnr33p1VSw-yx1ggrgr9-xja8g-iEHgO3CGw8Owrpg9Des9gqESrjHgClXek6W3KLvxFo/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerGP99Au4yf-KeW3xgmqdR6Ozce5x5gEKCZlI4G6mYY7m_YmC2glXej32e-Wew3lw68ziajSnr33p1VSw-yx1ggrgr9-xja8g-iEHgO3CGw8Owrpg9Des9gqESrjHgClXek6W3KLvxFo/s320/IMG_1268.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: x-small;"><i>colorful plums at Seedlings farm stand at Green City Market</i></span></div><div style="text-align: center;"><br />
</div>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-21768105576065003732011-09-01T17:09:00.000-05:002011-10-18T10:44:03.471-05:00Simple Quinoa Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbUsAA4-915XnQ4co0U5DKNdt_iyR-QVoGF8osMfmAkkZO6pNuIo2Oc40f4SzBgeH2FCFitOmNCfi5TQy2n5HwMqTNlz6mmCsrgO-pV_kLy3B6fhdVHZ3WMo4gN848t-7RRmtkXKTGSU/s1600/IMG_1245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbUsAA4-915XnQ4co0U5DKNdt_iyR-QVoGF8osMfmAkkZO6pNuIo2Oc40f4SzBgeH2FCFitOmNCfi5TQy2n5HwMqTNlz6mmCsrgO-pV_kLy3B6fhdVHZ3WMo4gN848t-7RRmtkXKTGSU/s320/IMG_1245.jpg" width="320" /></a></div><br />
If you haven't yet discovered the wonders of quinoa, I am about to give you a delicious recipe for you to put into your side dish repertoire. <br />
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Quinoa (pronounced "<span class="st">keen-wah") is a great source of protein with a slightly crunchy texture. It is available now in most grocery stores and of course health food stores as well. Make sure you always rinse it before cooking and strain it in a fine mesh sieve. What I find is that it's very adaptable to whatever ingredients you want to mix in with it. You can do something as simple as adding a little butter and fresh herbs or really get creative with combinations of flavors and ingredients. Any way you make it, you will start to wonder what you did without it! Here is the recipe:</span><br />
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Quinoa Salad with Asparagus, Pesto and Sun-dried Tomatoes<br />
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<span class="st">1 cup white quinoa, rinsed well</span><br />
<span class="st">2 cups water</span><br />
<span class="st">1/2 tsp salt</span><br />
<span class="st">1/2 white or yellow onion, diced small </span><br />
<span class="st">1 clove garlic, minced</span><br />
<span class="st">2 small carrots, diced</span><br />
<span class="st">1/2 red or orange pepper, diced</span><br />
<span class="st">6 stalks of asparagus, sliced in 1/4 discs</span><br />
<span class="st">1/2 of a zucchini, diced </span><br />
<span class="st">4-6 sundried tomatoes, sliced thin</span><br />
<span class="st">olive oil for sauteing</span><br />
<span class="st">2 tablespoons fresh pesto sauce (can be store bought!)</span><br />
<span class="st">1/4 fresh parsley, chopped</span><br />
<span class="st">handful of walnuts, or pine nuts, toasted </span><br />
<span class="st">2 tbsp fresh lemon juice</span><br />
<span class="st">salt and pepper to taste</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwwY2kUIe4LyoxpBUYlM8Kj965-xYz7e2m_8D5bMilzVHS1flrSQekf-nBUCFUe05EKPJshkJp3cEqG6wZhHPI7X8DcAFvAIXkQhNfLCbdLtfgagrvYtvd73hlx5yEdhPJoZWIkEqTgE/s1600/IMG_1230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwwY2kUIe4LyoxpBUYlM8Kj965-xYz7e2m_8D5bMilzVHS1flrSQekf-nBUCFUe05EKPJshkJp3cEqG6wZhHPI7X8DcAFvAIXkQhNfLCbdLtfgagrvYtvd73hlx5yEdhPJoZWIkEqTgE/s320/IMG_1230.JPG" width="320" /></a></div><br />
<span class="st">Cook quinoa in salted water until tender. This can be anywhere from 15-20 minutes depending. Drain off any excess liquid and set aside to cool.</span><br />
<span class="st">Next, saute onion in a little olive oil until soft, add the the carrots and saute for 5 minutes. Add remaining vegetables, and cook until soft but not mushy. Cool.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9g3jGoMt73uKhIMoWyaybnJecF5zo9oKCOrO7r1uCrve0voOHTYu-N4HFr3WQrD3Fb4oeSMjbBaZ4GAmMDKKiJa0QIDJW18tT84Fejh1D-58o5WwnjhzkUrZ7CeUhw8l-2dxrK2Xnzs/s1600/IMG_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9g3jGoMt73uKhIMoWyaybnJecF5zo9oKCOrO7r1uCrve0voOHTYu-N4HFr3WQrD3Fb4oeSMjbBaZ4GAmMDKKiJa0QIDJW18tT84Fejh1D-58o5WwnjhzkUrZ7CeUhw8l-2dxrK2Xnzs/s320/IMG_1235.JPG" width="320" /></a></div><br />
<span class="st">Transfer the quinoa to a bowl. Add the vegetables, pesto, parsley and salt and pepper to taste. Gently fold to incorporate all ingredients. Top with toasted nuts. This makes enough for 4 healthy servings.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4SgY9_9Bum45229lzRpDwvCsAXDMwp8P2jmR-iDiYWV2qne_ZWuAy6CA8dNnlcF3voJeRexT6dPw7VAPBNk6MJmn0cw6kgW9S59jXQwLkULN-YQNfkGAZIsZsD29ExfkyCEtEj7tJZo/s1600/IMG_1242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4SgY9_9Bum45229lzRpDwvCsAXDMwp8P2jmR-iDiYWV2qne_ZWuAy6CA8dNnlcF3voJeRexT6dPw7VAPBNk6MJmn0cw6kgW9S59jXQwLkULN-YQNfkGAZIsZsD29ExfkyCEtEj7tJZo/s320/IMG_1242.JPG" width="320" /></a></div><span class="st"> </span> <br />
It's funny because my sister and I were having a conversation about quinoa salads just the other night so she just sent me a recipe she tried and liked. I am going to make her version next and maybe I'll post it here! Hope it's good MB! :) I am sure it is!<br />
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joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-15210335091337923092011-08-15T12:13:00.000-05:002011-10-18T11:36:16.502-05:00What to do with all that zucchini you ask?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4mpz9xfnKQaEX0SFvqS1z36nHVHFwEUl2F4kqauqu6zHScWYm6Sv62AWD0hs2DRiZKsR0Z0s8ME7cmj8aJiJyHVtBVDJwHZ3kLvVFuO8JVeL8T3f6zrS5tdV_-dNTfz9sYG2nHhTqNs/s1600/zucchini.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4mpz9xfnKQaEX0SFvqS1z36nHVHFwEUl2F4kqauqu6zHScWYm6Sv62AWD0hs2DRiZKsR0Z0s8ME7cmj8aJiJyHVtBVDJwHZ3kLvVFuO8JVeL8T3f6zrS5tdV_-dNTfz9sYG2nHhTqNs/s320/zucchini.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Zucchini or as the Brits refer to them, <a href="http://en.wiktionary.org/wiki/courgette"><i>courgettes</i></a>, seem to be overflowing this time of year at local farmer's markets, grocery stores or perhaps out in your own vegetable garden.<br />
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That is probably why, when you google zucchini, you will find a ton of recipes from breads and muffins to gratins, pizzas and pastas (yes you can turn these green gems into fine strands of "spaghetti" if you have the right <i><a href="http://www.amazon.com/Joyce-Chen-51-0662-Saladacco-Spiral/dp/B0000DDVYE">tool</a>.</i>) My all time favorite way to eat these little beauties is in the form of <i>fritters</i>. I know what you are saying: that can't be healthy if it's fried, but the way I justify it is that they are "lightly" fried in just a smidge of olive oil and if you use a non-stick pan, you will need even less!<br />
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The recipe I loosely based this weekend's fritters on comes from Nigella Lawson- I added and subtracted a few things to make it my own- which is what I highly recommend you do as well- using any combo of fresh herbs that suite your own taste. If you want to, you can omit the cheese (although it does give it a nice salty bite!) Get the recipe <i><a href="http://www.nigella.com/recipes/view/courgette-fritters-211">here</a>.</i><a href="http://www.nigella.com/recipes/view/courgette-fritters-211"></a><br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9dASOegJxru58Ic8qyMa_EAsE9pttjywMxvfys7n9XDUXfbWq42RZnk57eWnFqIUD9RLQou4KloFTxsVsb4kKvvF8ljM32qkqH-W0e-oSEmrL3FkGDeNtJbjGhPXBCAR2hscIpHxyn8/s1600/vege_01002_xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9dASOegJxru58Ic8qyMa_EAsE9pttjywMxvfys7n9XDUXfbWq42RZnk57eWnFqIUD9RLQou4KloFTxsVsb4kKvvF8ljM32qkqH-W0e-oSEmrL3FkGDeNtJbjGhPXBCAR2hscIpHxyn8/s320/vege_01002_xl.jpg" width="256" /></a></div><div style="text-align: center;"> <i><span style="font-size: xx-small;">photo via marthastewart.com</span></i></div><br />
For instance, I used shallots, red pepper and cilantro as my base and omitted the feta cheese-I also used GF flour to make them gluten free but feel free to use regular all-purpose flour if that's the way you roll. (<i> I ate mine so quickly I forgot to snap a photo. The one above is borrowed to give you a visual of how they look</i>.)<br />
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I like to make a side of yogurt sauce to layer on more flavor and some tartness- all you need to do is repeat some of the herbs and add some lemon juice salt and pepper to some plain yogurt. It's that simple!<br />
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Serve these alongside any meat, chicken or fish dish or have them alone with a salad. It's a nice way to pay homage to one of the summer's most abundant vegetable!<br />
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joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-79435951078528759082011-07-23T15:11:00.000-05:002011-07-23T15:11:06.094-05:00Balcony GardenMy city garden is doing pretty well this year! Must be all the freakin' rain! It's good for nature in reasonable amounts as long as we're not floating away which was the case with this last wacky storm! At least it relieved the steamy weather we had this week......here's hoping everyone's power is back and running!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMis10dcOhUO276xuetOVMAR6EcL14qdTeuU8X4S0Vu1ik6ofy0IRxFJpBGWvpaJwjE1VMu31VeQ-LsRaGB7bScXqPJbOymn9Hgk5Kxhs9sc-gUMtnhzK4jHVdiUdGIxPP0lixPVzPuEE/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMis10dcOhUO276xuetOVMAR6EcL14qdTeuU8X4S0Vu1ik6ofy0IRxFJpBGWvpaJwjE1VMu31VeQ-LsRaGB7bScXqPJbOymn9Hgk5Kxhs9sc-gUMtnhzK4jHVdiUdGIxPP0lixPVzPuEE/s320/IMG_1177.JPG" width="320" /><span><span style="background-color: white;"></span></span></a></div><div style="text-align: center;"> <i style="background-color: white; color: #741b47;"><span style="font-size: x-small;">love this succulent- it's actually sprouting a couple of flowers</span></i></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aiVc0uD8thNsSr8Ho_qjC-FPSYXhVuUORr0RM3MG5mxsA9u81CT7jOuhClwZt0WboTBzAqWRq0WEEcR1OhoT2F2pixxpdOuJg2JIXS64yGUjEalXuDFtsuTa4ZSEEE1btkqInaLuxoY/s1600/IMG_1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aiVc0uD8thNsSr8Ho_qjC-FPSYXhVuUORr0RM3MG5mxsA9u81CT7jOuhClwZt0WboTBzAqWRq0WEEcR1OhoT2F2pixxpdOuJg2JIXS64yGUjEalXuDFtsuTa4ZSEEE1btkqInaLuxoY/s320/IMG_1179.JPG" width="320" /></a></div><div style="text-align: center;"> <span style="color: #741b47; font-size: x-small;"><i>teeny green tomatoes</i></span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi605KCFYKMkCnpuUtxQRtAzM7BuQi1EQSLEXHqIdNMPoTyLtkBzRNqzBp3bBV9brTpqWvpD8cbRiXLmMDp-LSzTUwFNh7XdR95mlnhEMIhHs-JkoCzrN2rLk5YfqOKJkiJjsmIK9js1Kc/s1600/IMG_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi605KCFYKMkCnpuUtxQRtAzM7BuQi1EQSLEXHqIdNMPoTyLtkBzRNqzBp3bBV9brTpqWvpD8cbRiXLmMDp-LSzTUwFNh7XdR95mlnhEMIhHs-JkoCzrN2rLk5YfqOKJkiJjsmIK9js1Kc/s320/IMG_1182.JPG" width="320" /></a></div><div style="text-align: center;"> <i><span style="color: #741b47; font-size: x-small;">big fan of coleus especially for shady areas</span></i></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M-R0FuTNIiKptty0b_a1lnL1k6P6DG_gIKCamBP-hPx0aIvoGa4Dd3RiMUfqDs9grMxqIizJpBGyA6U_hNepUnDh78dkmJSqV6VSNqHAtI7iqb2fsD3J9Ip9f1nA1lK4nqu5Qrh3zag/s1600/IMG_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M-R0FuTNIiKptty0b_a1lnL1k6P6DG_gIKCamBP-hPx0aIvoGa4Dd3RiMUfqDs9grMxqIizJpBGyA6U_hNepUnDh78dkmJSqV6VSNqHAtI7iqb2fsD3J9Ip9f1nA1lK4nqu5Qrh3zag/s320/IMG_1181.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #741b47; font-size: x-small;"><i> beautiful basil</i></span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr20nMR8fZb2cqrAqScGMF6uGxz7iU9HExWzt79_C3ea4mOnrlP_fRDGmjG8I0DPpbsgC8Q6Msjh8rNAYsBILP4ozsjc_WDIdKgQg9fQRBZ7kVbn-jyD7AvNQ9RSYo7d1fi6GaKv0hMrs/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr20nMR8fZb2cqrAqScGMF6uGxz7iU9HExWzt79_C3ea4mOnrlP_fRDGmjG8I0DPpbsgC8Q6Msjh8rNAYsBILP4ozsjc_WDIdKgQg9fQRBZ7kVbn-jyD7AvNQ9RSYo7d1fi6GaKv0hMrs/s320/IMG_1188.JPG" width="320" /></a></div><div style="text-align: center;"> <span style="color: #741b47; font-size: x-small;"><i>tender rosemary</i></span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5ce1Fbi90mPCzK_wSrB_uvaB1uSEow4BKryGzAT6JyngG8jl2XEbeZB804n3yuolM_tytc9-625kBBNioV3bA92Wl2EMUpdWGGHEFytTiaqr9aEG1lO6dcIiSY_rFVdA4HjuBOJswI8/s1600/IMG_1190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5ce1Fbi90mPCzK_wSrB_uvaB1uSEow4BKryGzAT6JyngG8jl2XEbeZB804n3yuolM_tytc9-625kBBNioV3bA92Wl2EMUpdWGGHEFytTiaqr9aEG1lO6dcIiSY_rFVdA4HjuBOJswI8/s320/IMG_1190.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #741b47; font-size: x-small;"><i>delicate succulent in a vintage planter</i></span><i style="color: #741b47;"><span style="font-size: x-small;">~love the chartreuse color</span></i><span style="color: #741b47; font-size: x-small;"><i>!</i></span></div>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-3797895065173790822011-07-19T11:07:00.000-05:002011-07-19T11:07:27.219-05:00Easy and Healthy Dog Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIC_FMavoXprEfwNO9yk7XCYeKJo1vknJ4TN3S6Fg9OsY7m9afgHlui9UjTWiYJpxVw2BPKuCCYFg4awyvqcKMRGySvRadI2Rttq8lls8WEFuQLprUNGILPA9ySnqdGpxL50xZ1YlFb8/s1600/IMG_1161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIC_FMavoXprEfwNO9yk7XCYeKJo1vknJ4TN3S6Fg9OsY7m9afgHlui9UjTWiYJpxVw2BPKuCCYFg4awyvqcKMRGySvRadI2Rttq8lls8WEFuQLprUNGILPA9ySnqdGpxL50xZ1YlFb8/s320/IMG_1161.JPG" width="320" /></a></div><br />
My dogs love these sweet potato chips. In fact one of them adores anything in the vegetable kingdom! You name it he will try it- green beans, zuchini, carrots. I've got my very own food adventurer on four legs. If Jackson doesn't like it, then it must not be good!<br />
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You might ask why sweet potatoes? Well, for one thing they are loaded with vitamins and minerals, and are a great supplement to a grain free diet should your dog be on one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZddqa86W9fCQahQ9g4BR-g3vb53BzW5UGNgUUKNhJ9Qyv9c0UF1dPMmUrpygbdIpFb_0bXAO3ZET8fs2qsftJ8OcrX9LUEtzVUm07T_YnMIx11MEVv5Og_pOykgIArUsUHE75fgEAeKI/s1600/IMG_1174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZddqa86W9fCQahQ9g4BR-g3vb53BzW5UGNgUUKNhJ9Qyv9c0UF1dPMmUrpygbdIpFb_0bXAO3ZET8fs2qsftJ8OcrX9LUEtzVUm07T_YnMIx11MEVv5Og_pOykgIArUsUHE75fgEAeKI/s320/IMG_1174.JPG" width="320" /></a></div>These treats couldn't be easier- all I do is scrub a large sweet potato and slice it really thin on my mandoline. You lay them out so they are not touching, on a couple of sheet pans lined with parchment or a silpat and bake for an hour or so in a very low oven set to 225°F. Turn them about midway through. What you are doing is dehydrating them so that you can store them- mine don't last long as they are eaten pretty quickly! Just make sure to put them in an airtight container once they have cooled. If you do make these for your fur babies, I guarantee they will become fans for life!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhlmB4gj9saujNLqEmhKOmY_IV41pnd1P7zYwov_TUnazQ0FjiRDIzBnK1FMDriQDWq7cNoGdFzrIAO-rt8fhV_YssvRqH3b6a7hda8uPryjtSkGkZGqrPyJOjANrPQivjH3-260u7jk/s1600/IMG_0827.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhlmB4gj9saujNLqEmhKOmY_IV41pnd1P7zYwov_TUnazQ0FjiRDIzBnK1FMDriQDWq7cNoGdFzrIAO-rt8fhV_YssvRqH3b6a7hda8uPryjtSkGkZGqrPyJOjANrPQivjH3-260u7jk/s320/IMG_0827.JPG" width="320" /></a><br />
Enough talking...can we have our treats now?joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-52657533243168853212011-06-28T11:07:00.000-05:002011-10-18T10:44:47.448-05:00Herb Omlettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTDtjW9PlXmXMYSKixa4OMbdR8SJcezq2besjMqafV8W3ks5PMgme-ZEYFNap3Xz3H2IQl7Ut1aZKNtC30cNwhpi4TkeUwajogcDivuK7YhehnkIPlskiFlb9OQQ2xBYB2B0-yqv1sZM/s1600/IMG_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTDtjW9PlXmXMYSKixa4OMbdR8SJcezq2besjMqafV8W3ks5PMgme-ZEYFNap3Xz3H2IQl7Ut1aZKNtC30cNwhpi4TkeUwajogcDivuK7YhehnkIPlskiFlb9OQQ2xBYB2B0-yqv1sZM/s320/IMG_1126.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>herb omelettes from <span style="color: #741b47;">Plenty</span></i></span></div><br />
I have always had a love affair with cookbooks. I love to sit and read the recipes, drool over the photos and imagine the end product and how it will taste after I fidget with it.<br />
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After waiting for what seemed to be an eternity, my copy of <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid=1302619219&sr=8-1"><i>Plenty</i></a> arrived last week. I quickly set to work scouring, reading and taking in all the lovely photos of what I had hoped would be delicious vegetarian recipes. After all, this book has gotten a lot of press. It was sold out for a while and I wanted to see if it would lived up to my now lofty expectations.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXJFVi0pg7RrUsQ1t7NeILroB5HvdCLBpc15HVJTyjgbJfmuxtGInKqh3-_gOOe30rhJrStZJm1426yEUmwFWRgD0_fWTBONDC59Mj5xPe1B2YvenY20Bc83UYihyphenhyphenPTMOaPzswYkmiv8/s1600/61%252B6PZVYRUL._SL500_AA300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXJFVi0pg7RrUsQ1t7NeILroB5HvdCLBpc15HVJTyjgbJfmuxtGInKqh3-_gOOe30rhJrStZJm1426yEUmwFWRgD0_fWTBONDC59Mj5xPe1B2YvenY20Bc83UYihyphenhyphenPTMOaPzswYkmiv8/s1600/61%252B6PZVYRUL._SL500_AA300_.jpg" /></a></div><br />
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Ok- first the good news: after only a week of experimenting and making several of the dishes in this book, I can already declare that I have a favorite and I have even made it three times already! A definite winner in my book for sure.<br />
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This is the best omelette I have ever made hands down. I believe the appeal lies in the whisper thin and herb packed "wrapper". I made the filling according to the recipe, which was <i><b><a href="http://www.guardian.co.uk/lifeandstyle/2007/aug/11/foodanddrink.recipes">Swiss chard, potato and saffron</a></b>.</i> Yum. Not too heavy and packed with "good for you" ingredients (click on the link above to get the recipe). I did substitute goat milk yogurt for the <i><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_fraiche"><b>creme</b> <b>fraîche</b></a></i> that he calls for. I used a combination of fresh parsley, dill, chives and tarragon for the herbs, but any combo you like will due just fine. I imagine all kinds of other fillings you could create with this. Imagination is limitless.<br />
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The not so great news (at least for me) is that there are a lot of recipes which include wheat and dairy- that is tough because I try to eliminate both of these ingredients in my cooking mainly for the fact that I am highly sensitive to these food allergens.<br />
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But, still and all, with some creativity, I know I will be able to "tweak" those pesky ingredients into something I can eat without fear. Take for instance his recipe for <b><i><a href="http://www.guardian.co.uk/lifeandstyle/2008/oct/04/vegetarian.freefrom">"Socca"</a> </i></b>which translates into a kind of variation on pissaladière ( a Provençal type pizza). And this is gluten free! Made with garbanzo bean flour. This is my second runner up and will be a great meal all summer long. It was so good in fact, that I ate it before I could take a pic of it! I look forward to making this again when the local tomatoes appear- maybe add some summer squash to it as well?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzSY7CIR_3x_1oS-o2YnImDdk6PI7pMj3IThymRoLVteBe9Cim7_zTpZ_l4cVLvZmYdVMLxCk_GKG7bTm2saIYmdjQSHjbz3SGtf24i8AozkC3B5l810cb98gsS7eswTuB55L5K0hu_U/s1600/235354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzSY7CIR_3x_1oS-o2YnImDdk6PI7pMj3IThymRoLVteBe9Cim7_zTpZ_l4cVLvZmYdVMLxCk_GKG7bTm2saIYmdjQSHjbz3SGtf24i8AozkC3B5l810cb98gsS7eswTuB55L5K0hu_U/s1600/235354.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>Socca by Ottolenghi, photo via tastespotting.com</i></span></div><br />
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I will spend this summer trying more of these wonderful recipes and putting my own personal spin on them. I highly recommend you try getting a copy. Your stomach will thank you!joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com0tag:blogger.com,1999:blog-5719077661119768213.post-62205672809793806082011-06-16T09:54:00.005-05:002011-06-16T11:40:20.278-05:00Summer Memories<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTXukOHUtAL3KilKAcMg_1IoJ-AEm6PaZYCHRKtFmc1Io6HCVHI1AE4-i80hbWTlB63TzC1QWPYsXyBKJS6JvdWKQxBj7_Cx0JTNUJ2Qq052nESeQHe3SAgPdnOUbp9KE24qE1QTZ0ME/s1600/IS1fx39o364zrmr.jpg"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXVf4WFUDUamoLl9XB_HtU338apLHbrIZMM5VAgxhZGPngGsZFDPetnoGQGvUPue51w3EZ5MkZixz4PH57vdrIfGjlPEnCD9F84olnZ8KvwF_lXx1g3RHcnsUjZ8hTfsdp1rutV63sEM/s1600/summer-cabin-camping.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXVf4WFUDUamoLl9XB_HtU338apLHbrIZMM5VAgxhZGPngGsZFDPetnoGQGvUPue51w3EZ5MkZixz4PH57vdrIfGjlPEnCD9F84olnZ8KvwF_lXx1g3RHcnsUjZ8hTfsdp1rutV63sEM/s400/summer-cabin-camping.jpg" alt="" id="BLOGGER_PHOTO_ID_5618837948558928834" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">photo via cup of joe. <span style="font-size:78%;">source unknown</span></span></span><br /><br /><div style="text-align: left;">Lately I have been daydreaming of summers past, winding my way back to the place we spent long summer days by the lake. Bringing an arsenal of summer reading and climbing into a row boat with a couple of those books. Rowing out as far in the lake as was possible to still be able to drop the anchor and not drift off, and lazily lounge in the warmth of the sun devouring book after book.....this is what a 10 year old in 1968 thought was "the life". Even then I knew it would never last...<br /></div></div><br />My Dad was obsessed with two things at that time: sailing and his movie camera. Sadly we don't seem to have any still pictures of those times at Sacandaga Lake in the Adirondack Mountains of upstate New York. But the memories are sharp as a tack in my mind's eye. Sometimes I will watch some of those old home movies which have since have been transferred to VHS.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyr2bgiK783yfwB1drhwf1nqRSALQ09FttA4c3ABE0uxA94ySzJJSc4-JS4YvwawXAR9TkR0SigLlg6A1LlTmmyXoxMIGXKfU11RCt7yLo3rjLSGkMmooy5ljOaWTX7xFOwy18W8xtypo/s1600/northvilletopoLG.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyr2bgiK783yfwB1drhwf1nqRSALQ09FttA4c3ABE0uxA94ySzJJSc4-JS4YvwawXAR9TkR0SigLlg6A1LlTmmyXoxMIGXKfU11RCt7yLo3rjLSGkMmooy5ljOaWTX7xFOwy18W8xtypo/s400/northvilletopoLG.jpg" alt="" id="BLOGGER_PHOTO_ID_5618837964917452818" border="0" /></a><br /><br />For several summers of my early years, my family would pack into our station wagon ( 5 kids and grandma) and take that scenic route north on the interstate to spent some time on the lake with several other families- each year, it seemed there were more and more kids! Guess the parents were busy over the winter as sometimes there would be a pregnant Mom or two in the group.<br /><br />But the best part about all the kids was that there was always someone to play with and explore with. We found wild raspberry bushes one year and picked so many our fingers were stained for days. I learned how to fish with my brothers and the other boys (but didn't much like it- putting the worm on the hook was the deal breaker!)<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTXukOHUtAL3KilKAcMg_1IoJ-AEm6PaZYCHRKtFmc1Io6HCVHI1AE4-i80hbWTlB63TzC1QWPYsXyBKJS6JvdWKQxBj7_Cx0JTNUJ2Qq052nESeQHe3SAgPdnOUbp9KE24qE1QTZ0ME/s1600/IS1fx39o364zrmr.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 316px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTXukOHUtAL3KilKAcMg_1IoJ-AEm6PaZYCHRKtFmc1Io6HCVHI1AE4-i80hbWTlB63TzC1QWPYsXyBKJS6JvdWKQxBj7_Cx0JTNUJ2Qq052nESeQHe3SAgPdnOUbp9KE24qE1QTZ0ME/s400/IS1fx39o364zrmr.jpg" alt="" id="BLOGGER_PHOTO_ID_5618837953880462658" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">a cabin much like the one we stayed in. <span style="font-size:78%;">photo source unknown</span></span></span><span style="font-size:78%;"><br /></span></div><div style="text-align: center;"><br /></div><br />Dinners of hot dogs and hamburgers, potato salad and watermelon.....cold lemonade and sandwiches on the beach....roasting marshmallows around a campfire and making s'mores....this was summer.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVQgRSETdthKVpH5PE9AhZDY6bNqZSUcz4h1nGeuKltSb6hRNuqcawv8MZrLXzw2epXK1BjEF0BxzBTug-5Sz_dV-F_HB5Si5MQiSlQ08VEdPg-ZDbPU17XE5z_C8ZTRlearg-Eyu4qA/s1600/1.23.8_sm.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 357px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVQgRSETdthKVpH5PE9AhZDY6bNqZSUcz4h1nGeuKltSb6hRNuqcawv8MZrLXzw2epXK1BjEF0BxzBTug-5Sz_dV-F_HB5Si5MQiSlQ08VEdPg-ZDbPU17XE5z_C8ZTRlearg-Eyu4qA/s400/1.23.8_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5618837942608991586" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">how I picture my dream cabin.<span style="font-size:78%;">photo via architectural digest 2003</span></span></span><br /></div><br />These days I want to go back there....to that special time when life was so simple. Driving into the town of Northville, getting soft-serve ice cream- watching my little sister try to eat her cone while it dripped relentlessy down her arm....me with my standard blackberry ice cream with marshmallow syrup....I don't recall the name of that place but I dare say it's gone now.....We watched the men land on the moon for the first time ever in July of 1969. I was 11 years old. It was magical.<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21svaeL_eP-fM1la-yOwfcxIhs9k5oS_GmI1YTBeJDv8Dl564pygQLjofenmY2wVplTsIJiycclSJuZrYai-44aSAij_8xotSKRyNyBBX7yf7JnvF9UVmvpVVhUd9GvkNZlTQC2PEMmI/s1600/283531_1267389623020.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21svaeL_eP-fM1la-yOwfcxIhs9k5oS_GmI1YTBeJDv8Dl564pygQLjofenmY2wVplTsIJiycclSJuZrYai-44aSAij_8xotSKRyNyBBX7yf7JnvF9UVmvpVVhUd9GvkNZlTQC2PEMmI/s400/283531_1267389623020.jpg" alt="" id="BLOGGER_PHOTO_ID_5618837935439170322" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"> our cabin was on a hill and we had to walk down it to get to the lake, most often in our bare feet. </span></span><span style="font-size:85%;"><span style="font-style: italic;">(this photo is similar to my memory of it.</span></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:78%;"></span>) </span></span><span style="font-size:85%;"><span style="font-style: italic;"></span></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:78%;">source unknown</span></span></span><span style="font-size:85%;"><span style="font-style: italic;"></span><br /></span></div><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><br /></div>I am grateful for those days and know that my siblings are too. It' s a place we will all have in our hearts forever.joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com2tag:blogger.com,1999:blog-5719077661119768213.post-76629939384434893452011-06-08T17:29:00.009-05:002011-06-09T09:06:35.784-05:00The darling of all geraniums<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROmZFujj6ZCaekQx01mNHJN4eRnA3qcO_wFv9tlfDt0Zs5KTyVVkSU-uWugRVis62Jz8jMnQjNq6DPf3TSpJOGi69Bg72r9eatlzWRWtdN55q1Sh3JioL7MEc3UXbwD1c88Yci3HpA8U/s1600/IMG_1117.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROmZFujj6ZCaekQx01mNHJN4eRnA3qcO_wFv9tlfDt0Zs5KTyVVkSU-uWugRVis62Jz8jMnQjNq6DPf3TSpJOGi69Bg72r9eatlzWRWtdN55q1Sh3JioL7MEc3UXbwD1c88Yci3HpA8U/s400/IMG_1117.JPG" alt="" id="BLOGGER_PHOTO_ID_5616005760363249650" border="0" /></a><br />Thanks to a good friend of mine who is an avid gardener and extremely knowledgeable of all things flora, I have loaded my balcony baskets this season with something she recommended: Ivy Geraniums (<span style="font-size:100%;"><i><i>pelargonium peltatum</i></i></span>). During her visit last year, she and I looked high and low at several garden centers and it was almost impossible to find any. Guess we were late to the party as most places were sold out. We did find one finally and I brought it home. It didn't impress me that much- maybe because it was just one lonely little guy and these plants seem to like some buddies around.<br /><br />Luckily, this year I was able to score these beauties <span style="font-style: italic;">en masse</span> at <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=adam+and+sons&fb=1&gl=us&hq=adam+and+sons&hnear=0x880e2c3cd0f4cbed:0xafe0a6ad09c0c000,Chicago,+IL&cid=5184220490969840539"><span style="font-style: italic;">Adam and Sons</span></a> over in Humbolt Park. This is a gem of a garden center, by the way. The folks there are friendly, helpful and have some really great plants to boot-all at extremely reasonable prices!<br /><br />Why do I think they are "darling"? Probably because they are, in my eyes, much more interesting than their more common cousins. Dark green leaves and delicate flower heads with fantastic color? These could be a few of the reasons. I chose the palest of pink but there's a burst of dark pink in the center and that really impressed me. Nature is sometimes so generous when it comes to beauty. The best part is that they trail or cascade, if you will, and have flowers that will bloom all summer long.<br /><br />So, now I feel like summer is really here- got my flowers, herbs and tomatoes rockin' out on the balcony. A welcome respite from the urban world I live in. It makes me smile every time I look at all of them. And to think...I was not a fan of geraniums before this beauty was introduced to me. Thanks, Mary!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgxoTKoKNUnWLgxvOHF7YFK3f637FybOGJhLxUtgp7M7tO6vZD4E6WGf7xXPXItiQ_7fHwelSLMw16RzmLri9cKzhcWPbAIO9UnpJzK4pIPybPmnLTWW2GTWkuX0SLHQTt3IXJ62rfU/s1600/IMG_1116.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgxoTKoKNUnWLgxvOHF7YFK3f637FybOGJhLxUtgp7M7tO6vZD4E6WGf7xXPXItiQ_7fHwelSLMw16RzmLri9cKzhcWPbAIO9UnpJzK4pIPybPmnLTWW2GTWkuX0SLHQTt3IXJ62rfU/s400/IMG_1116.JPG" alt="" id="BLOGGER_PHOTO_ID_5616005761654269234" border="0" /></a>joannehttp://www.blogger.com/profile/01718756210177941000noreply@blogger.com2