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last week I made Sushi for 7 of my friends! :)
this is just a little part of it because we had ~220 little pieces alltogether!! it was soooooo good! took about 2,5 hours to make ;)
it's just uploaded here because I'll use it for my blog later ;)
Every year my wife's uncle makes apple juice and apple sauce. She remembers going over to his house with her brother and sisters as kids to help clean apples and run the machines. She hasn't done it for a while, but this year we took our son up to help out.
Her uncle built the juicer 20 years ago, and it still seems to be running just fine.
We worked for about four hours, washing apples, griding them, pressing them and straining the juice into jugs. When the juice first started pouring out of the press our son held a glass out to catch the first drops and kept going back for more. He couldn't get enough! When I tried some, it was the best apple juice I've ever tasted.
When we finally finished we were rewarded with 3 jugs of sweet, homemade apple juice. But the experience and seeing our son so excited about making apple juice on an old farm was worth more than any amount of juice we could have received.
roasted veggies with sautéed shrimp and black beans - drizzled with a seedy mustard vinaigrette and parmesan cheese...crusty bread and la griveliére cotes du rhone tete du cuvee to accompany (yummy french red)....
I received a few emails asking for the recipe
Delicious Crab Cakes
1(16-oz.) cup Chicken of the Sea Crab Meat
1 beaten egg
2 tbsp. mayonnaise
1 tbsp. mustard (prepared)
1 tsp. Worcestershire
1 tsp. mustard (dry)
1 tsp. seafood seasoning
1/2 tsp. lemon juice
Hot sauce (optional)
3/4 cup of bread crumbs Ritz Crackers (crushed)
Combine all ingredients except crab and breadcrumbs. Add
Crab to mixture. Fold breadcrumbs in gently.
Form into desired size crab cakes by hand Pan fry.
*Magellan pre-cooked these, then she reheated them in a toaster oven to make them crispy.
Strobist info:
One Calumet Geneses 200 (1/6th power)
One Calumet NOVA 32 softbox
Pocket Wizards
Cranberry Pecan Shortbread Cookies
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with strong black tea for an afternoon treat. The dough freezes well, so keep a log in the freezer and you'll be prepared to provide holiday visitors with freshly baked goodies at a moment's notice.
Make 30 to 40 cookies
* 3 sticks (1 1/2 cups) unsalted butter, softened
* 1/2 cup sugar
* 1/4 cup maple syrup
* 1 teaspoon vanilla extract
* 3 cups white whole wheat flour
* 1/2 teaspoon salt
* 1 cup dried cranberries
* 1 cup pecan pieces, toasted
Mix together butter, sugar and maple syrup with a wooden spoon or in an electric mixer. Add the vanilla and stir to combine. Add flour one cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans.
Shape dough into two logs and chill until firm, 1 to 2 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.
Nutrition Info
Per serving (About 1 Cookie/32g-wt.): 160 calories (90 from fat), 10g total fat, 5g saturated fat, 2g protein, 15g total carbohydrate (2g dietary fiber, 6g sugar), 20mg cholesterol, 20mg sodium
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