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10:52 ~ 52 weeks of no color
this month's repeating quote from her..."can we go back to dominican republic mommy?"
to that i say, yes please.
we're all missing the time we spent together just being us without a care in the world.
Louis wanted to make pizza tonight. So we made the dough in the bread machine and then had fun creating toppings. This is mine ... prosciutto, goat's cheese, tomato and basil. He made his with cheese, ham and corn.
Buon appetito! ;-)
Individual Marbled Cakes: Sweet and sinful cake with a creamy ricotta vanilla filling and buttery whole wheat streusel - perfect for your valentine, family, friends or yourself alone!
Get the recipe on the blog:
aspoonfulofphotography.blogspot.de/2014/02/individual-mar...
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
Heart burst: Without a doubt, the most delightful surprise & the BEST piece of mail my doorstep has ever seen.
I can stop rationing the jar @zoetza gave me a few months ago; Scapes for breakfast. No joke.
Zoe's Scapes on Facebook!
Tagliarini Fresh Pasta #tagliarini #tagliarinipasta ##tagliarinifreshpasta #freshpasta #floridapasta #gourmetfood #gourmet #pasta #homemade #sarasotadowntownfarmersmarket #sarasotamarket #sarasota #florida #sarasotaflorida #market #farmersmarket #delicious #ilovefood #ilovepasta #ilovefreshpasta #food #handmade #fromscratch #fromscratchwithlove
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One Batter that magically seperates into three layers during the baking time: soft cake paired with a thick yet light custard and speckles of fresh, seasonal rhubarb. Get the recipe on the blog:
www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-ma...
and impress family and friends at the next get-together!
It's one of my four favorite things to do along with photography and playing guitar ;)
What you see here is a meal cooked from scratch... Last night I boiled the corned beef. Today, my girlfriend Dale bought some fresh Bartz Barkery Rye bread just before I started cooking. Add to that, Westborn Market straight from the deli Swiss cheese, real honest to goodness butter, awesome Dearborn brand sauerkraut, and Thousand Island dressing (Yeah, I know... after the fact, I found out most people use Russian dressing... But ... what can I say, its my first Rodeo, lol)
The hardest part about the sweet potato fries is cutting them. Cubing them is usually easier but they fry all the same...
For my first attempt at a Reuben sandwich from scratch, I have to say they turned out really good :P
Btw... Sorry to all for the slow/non existent comments and replies... It was a busy weekend. Pics to follow :)
We made over 300 pierogies from scratch for Richard's graduation party.
p.s. flickr contacts: I know I'm really really really behind on commenting, so I apologize. It has been a busy time with 3 people in our family graduating, work trips & preparing for vacation. I'm going to do my best to catch up some time later today.
I am friggin so excited about this pie.
Cinnamon nutmeg and ground ginger spice profile with whistle pig in a moisture-rich (read: super frustrating to roll out and handle) crust.
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
Smooth poppy seed filling with a lovely nutty taste, all wrapped up in a crumbly whole wheat crust, topped with streusel and meringue.
Find the recipe on the blog: aspoonfulofphotography.blogspot.de/2014/02/poppy-seed-tar...
So meaty. So tasty... layers upon layers of delicious sweet and rich smoky flavor.
You can see the gravy was made, but the loaf did not partake. Moist as eff!
In a food processor:
2/3 of a can of mixed beans or chickpeas (drained)
4 huge garlic cloves, sliced
About 1 tbsp Braggs or so
2 tbsp olive oil
About 1/4 - 1/3 cup chopped onion (I had a sweet one, I've also used leeks)
sprinkle salt & pepper
small handful fresh basil leaves, torn up
2 tsp mustard powder
2 tsp dried sage
2 -3 tsp garlic powder
glug or so liquid smoke (I like lots)
In a big bowl:
That bean mixture from the food processor
More chopped onion, about 1/4 cup
1/4 cup matzo meal (use breadcrumbs if you have it!)
1 package Italian Yves Ground Round
3 tbsp ketchup
1/4 cup Heinz Chili Sauce
Another squirt or two Braggs, depending on how dry it looks
Then scoop it into a prepared Loaf Pan.
Top with as much Ketchup & Chili Sauce as you like, and sprinkle more onion on top!
Bake at 350, for up to 40 minutes.
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
Through desire a man, having separated himself, seeketh and intermeddleth with all wisdom.
Proverbs 18:1 King James Version
Individual Marbled Cakes: Sweet and sinful cake with a creamy ricotta vanilla filling and buttery whole wheat streusel - perfect for your valentine, family, friends or yourself alone!
Get the recipe on the blog:
aspoonfulofphotography.blogspot.de/2014/02/individual-mar...
A couple of recent loaves from my Aga oven. The riser in these was the remains of some buckwheat liquid with active yeasts that has been in the fridge since Christmas morning, with one usage/addition since. Good and lively stuff!
Cake balls dipped in white chocolate and hand painted to look like eyes.... there's berry jam underneath in the center of the donut....
So delicious! Thanks to Debbie Vassil for sending me the recipe! :)
For recipes, how-to's, and tips: howtoeatacupcake.net
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
Sounds super lemony right? The lemon flavor is very delicate. You'll taste just the right hint - yum!
makes for a delicious breakfast.
recipe:
- 3 to 4 google searches to compare recipes and average them together
- 1 small food-grade shellacked sugar pumpkin, roughly the size of a small human's head (or, as big as a cantaloupe)
- another pumpkin for backup in case the first one explodes or is met with some other unfortunate circumstance
- 1 1/2 cup heavy cream
- 1/2ish cup packed brown sugar (dark brown)
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs + 1 more yolk
- half a dozen different spices mixed together at varying unspecified increments. or, trader joe's pumpkin spice
- store-bought graham-cracker crust that isn't really supposed to be baked at all
- 1 other person to do half the work and eat half the pie
directions:
1. hack the very life out of the first pumpkin. try about 6 knives. stand up for your cutlery when the other person complains that they must not be sharp enough. tell him to "man it up" and watch him smash it on the stovetop to no avail.
2. if you ever manage to cut the pumpkin open, scoop out all the guts and then debate on the best way to prepare it (approx 1/2 hour)
3. do a few more google searches on the best way to cook the pumpkin and find some stuff in your kitchen that sorta mostly matches the container in the picture that the pumpkin is being cooked in. proceed to bicker about whether said container is microwave-safe or not.
4. microwave/steam/boil hacked up pumpkin pieces (first we did halves and then eighths) until pokable with fork. scoop out pokable flesh and mash up witha fork. then decide maybe to put it in the blender instead.
5. add all the stuff together and whisk.
6. deliberate about whether to bake the no-bake pie crust. come to the conclusion that there's no other option since the grocery store is closed, and you are too tired from battling the pumpkin to attempt a home-made crust. pour into pie crust being careful not slosh it all over the inside of the stove when you put it in.
7. find something to do with the mysteriously leftover 1 cup of pie mixture stuff.
7. oh, don't forget to pre-heat the oven to 425 degrees a few steps back.
8. bake at 425 degrees for 15 minutes, then turn down to 350 and bake until it seems done, but then when you poke it with a fork you don't think it's done. just leave in for awhile longer until there's no question that it's definitely done.
9. take out and let cool for an inordinate amount of time.
10. EAT!
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
The most deconstructed Mac & Cheese of all time?
Have you ever thought leeks would make beautiful, long noodles if you just cut them lengthwise? Me too.
For next time: Nutritional Yeast for legit cheesiness. There was definitely something about those creamy cooked leeks and bright orange pumpkin that was cheesy...
THIS WAS SO EASY, p.s.
Seriously:
Rehydrate TVP chunks in Onion Broth. Let them sit and soak up while you chop dem leeks. I had about 1 cup TVP in about 1½ cups hot broth.
Cut two leeks lengthwise. I use the green tops too. They're as chewy as they are flavorful (VERY).
In a large pot put some olive oil. Throw in your leeks and TVP with whatever broth is left (hopefully barely any). As they cook and brown, add extra water/broth powder.
Add canned pumpkin, maybe about 1½ cups or more.
Add some Braggs, Garlic Powder, Salt & Pepper.
Add chickpeas, cause you have about 1 cup leftover in the fridge for no reason..
Throw fresh chives on top when you serve/take a picture like it's 1989.