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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1570112898279661389.post-50252673465374706772014-10-23T10:30:00.000-07:002014-10-23T10:35:10.777-07:00Frozen Yogurt <br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Recently I purchased an ice cream maker. I have been so close to purchasing one for the last few years, but have always stopped myself until now. Then last month I <span style="font-family: inherit;">found myself standing in front of a <span style="font-family: inherit;">display of ice crea<span style="font-family: inherit;">m makers. It was too frivolous a purchase. I started to leave, but then remember a 20% off coupon in my wallet. I took that as a sign. The universe wanted me to be an owner of an ice cream maker.</span></span></span></span><span class="Apple-style-span" style="font-size: large;"> I loaded it into my car, and immediately felt guilty for purchasing such a large nonessential kitchen tool. I left it in my car for a week before</span><span class="Apple-style-span" style="font-size: large;"> I finally decided I would keep it. As I brought it into the house my husband took one look at it and commented on the dangers of having too much ice cream in the house. "Oh no," I said, "we can make frozen yogurt. It is much healthier and easier," and hoped this was really true. Well luckily it is true. Picture me wiping my worried, sweaty brow and heaving a big sigh of relief, cause I really wanted to love my new toy.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Turns out you can make incredibly tasty low fat frozen yogurt quite easily with just a few ingredients. The texture is smooth and creamy and it has the perfect amount of tart. It also turns out you can even make frozen yogurt and ice cream without an ice cream maker. Though this method is more time-consuming. Still I'm very happy to have my machine. For those of you who want to try the non-machine method see below for instructions.</span><br />
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<span class="Apple-style-span" style="font-size: large;">In <a href="http://catalog.marinet.lib.ca.us/record=b1673149~S3" target="_blank">Just Dessert</a> by Alice Medrich she says "...ice cream making at home is not an exact science...there are so many variables: machines differ, fruit varies in sweetness and ripeness, and every cook's palate is different. This very inexactitude is an invitation." I have certainly found this to be true and suggest you use this recipe as an "invitation" to play around with your ingredients. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">The library has great eBooks on the basics of ice cream and frozen yogurt. These can be found in our Enki collection of eBooks.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1998342~S3" target="_blank">Making Ice Cream and Frozen Yogurt by Maggie Oster</a> has a straightforward basic vanilla yogurt recipe that you can get creative with and experiment with all sort of fruits and flavor additions. </span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">3-4 cups plain yogurt of your choice: lowfat, 2%, whole, or Greek</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/4 to 1/2 cup honey or other sweetener to taste ( I like to use agave)</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 tablespoon vanilla</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Variations: 2 cups of pureed fruit (I added fresh strawberries for my first batch)</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Combine all ingredients in a blender, mixer, or food processor until smooth. </span><span class="Apple-style-span" style="font-size: large;">Chill mixture and then follow the procedure for your maker. (Or see below for non-machine method) </span><span class="Apple-style-span" style="font-size: large;">Initially the frozen yogurt will be very soft straight out from the ice cream maker. To firm the mixture store in freezer for 30 minutes to 1 hour.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Next I tried roasted apricot frozen yogurt, followed by a roasted plum and blackberry frozen yogurt. Incredible! Roasting most fruit intensifies the flavor. I just pitted the fruit and sprinkled a little granulated sugar on the apricots and plums and put them in the oven at 375 degrees until they started to soften and caramelize a bit on the edges. Then I removed the skin from the apricots (but not the plums) pureed it and added it to the above recipe with a little splash of buttermilk.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">To make frozen yogurt without a ice cream maker: </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Prepare the mixture and pour into a shallow tray such as a cake pan. Place tray in the freezer for 30 minutes to 1 hour or until mixture is mush but not yet solid. Scrape mixture into a chilled bowl and beat with an electric mixer (or food processor) until mixture is smooth. Quickly return the mixture to the tray and the freezer. When almost solid repeat the beating process. Return to the tray and cover mixture with plastic wrap to prevent ice crystals from forming on top. Place tray in the freezer until firm, but still scoopable</span>.</div>
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<tr><td class="tr-caption" style="text-align: center;">Roasted plum and blackberry frozen yogurt</td></tr>
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<a href="http://catalog.marinet.lib.ca.us/record=b1998342~S3" target="_blank">Making Ice Cream and Frozen Yogurt by Maggie Oster</a><br />
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<a href="http://catalog.marinet.lib.ca.us/record=b1985931~S3" target="_blank">Everything Ice Cream, Gelato and Frozen Desserts Cookbook by Susan Whetzel</a>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com1tag:blogger.com,1999:blog-1570112898279661389.post-19067458512083759542014-08-17T16:23:00.000-07:002014-08-18T08:45:15.985-07:00Recipe tinkering<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Do you have trouble sticking to a recipe?<span style="mso-spacerun: yes;"> </span>And feel compelled to tweak the
ingredients?<span style="mso-spacerun: yes;"> Yes?</span><span style="mso-spacerun: yes;"> Well you're not alone. </span>I am a compulsive tweaker; and no that isn’t a new dance.<span style="mso-spacerun: yes;">
</span>It’s a fun way to cook if you don’t mind the risks involved, as seen below.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh695jKP59MS6SBL14QhL8mwYa45eslaM5QdQmRNDWFsuIhOGCMhpgr5hUdpTeR5hDVNi8SC63tClU1lhTN_zJI4Hxww9zoHYQhLxit9uRVbK3CgXX2oOIv2ZSTJIL0cvYjE7iPtQMtNKc/s1600/mistake.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh695jKP59MS6SBL14QhL8mwYa45eslaM5QdQmRNDWFsuIhOGCMhpgr5hUdpTeR5hDVNi8SC63tClU1lhTN_zJI4Hxww9zoHYQhLxit9uRVbK3CgXX2oOIv2ZSTJIL0cvYjE7iPtQMtNKc/s1600/mistake.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana, chocolate & peanut butter ice pop fiasco</td></tr>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">There are some types of
recipes that are particularly well suited to this way of cooking: smoothies of
course, granola, salads, soups, and popsicles.<span style="mso-spacerun: yes;"> </span>Popsicles or rather ice pops are great for letting your
inner recipe developer out. <span style="mso-spacerun: yes;"> </span>Ok,
maybe some of you don’t like to free-form cook. That’s cool, because I have a
cookbook for you.<span style="mso-spacerun: yes;"> </span>It’s called
<a href="http://catalog.marinet.lib.ca.us/record=b1803776~S3" target="_blank">Perfect Pops by Charity Ferreira</a>.<span style="mso-spacerun: yes;">
</span>It’s a great little cookbook with lots of colorful pictures and creative
recipes.<span style="mso-spacerun: yes;"> </span></span></div>
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<span class="Apple-style-span" style="font-size: large;">You can easily find the molds these days or make do with
paper cups.<span style="mso-spacerun: yes;"> </span>I found my molds on
sale at my grocery store for a few bucks.<span style="mso-spacerun: yes;">
</span>But you can also find a huge variety of shapes on Amazon.<span style="mso-spacerun: yes;"> </span>The other helpful tool you’ll need for
ice pops is a strong blender or food processor for pureeing your ingredients.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">These ice pops were <i>inspired</i> from reading Ferreira’s
cookbook and making use of what I had on hand.<span style="mso-spacerun: yes;"> </span>I had a blast tinkering away in the kitchen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg5nA8Tu8oF1s-Kz-ltXbSgB4ChGuBxYAveeOsoSTQvwR9eESRHwSrKIOVtHscNVrHpgvdwIRyOorfnejyLUNuhTlSlV4IHuHLy2Tp0vGR2wNOcnnUWu6lDxaozxdMBB0mgyaoCkFArs/s1600/mango.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg5nA8Tu8oF1s-Kz-ltXbSgB4ChGuBxYAveeOsoSTQvwR9eESRHwSrKIOVtHscNVrHpgvdwIRyOorfnejyLUNuhTlSlV4IHuHLy2Tp0vGR2wNOcnnUWu6lDxaozxdMBB0mgyaoCkFArs/s1600/mango.JPG" height="640" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">These are made from layered pureed mango, pineapple and coconut milk. I got the idea from the recipe for Mango Lassi Pops in the cookbook. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIao5FcZqltOeLQrCdACSM_6Te1JPWANWaoiIvD5Stl040HvIxsfLUReJEZfaxYZQ3DL1_yZ4F3BY4O_AJsh75-MPQVNyMnrsH1GmzMVF_glIyVcw7J9Zp1itoOe19DTY6ApGkpLHOBI/s1600/fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIao5FcZqltOeLQrCdACSM_6Te1JPWANWaoiIvD5Stl040HvIxsfLUReJEZfaxYZQ3DL1_yZ4F3BY4O_AJsh75-MPQVNyMnrsH1GmzMVF_glIyVcw7J9Zp1itoOe19DTY6ApGkpLHOBI/s1600/fruit.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Take 2 1/2 cups cubed mango, 3/4 cup whole-milk yogurt, 1/4 cup sugar, 1-2 teaspoons lime juice and 1/4 teaspoon ground cardamon and puree ingredients in blender or food processor until smooth. Taste and add more lime juice or sugar if desired. Spoon the mixture into the molds and freeze for 6 hours. </span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIKrZAjg103K8vQel-c1fn1k5k7nr-tv7dVNwJLzhkQV8dDbUQa6viwLyiHbJtnC_wJ2hq6NoObL6cPens3QmAZxKexpaJvbKLbm0PTSWpAunFa5byv0lYE5qkn-h2l5yKOVx0gV2IdE/s1600/lemonblueberry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIKrZAjg103K8vQel-c1fn1k5k7nr-tv7dVNwJLzhkQV8dDbUQa6viwLyiHbJtnC_wJ2hq6NoObL6cPens3QmAZxKexpaJvbKLbm0PTSWpAunFa5byv0lYE5qkn-h2l5yKOVx0gV2IdE/s1600/lemonblueberry.JPG" height="414" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">These ice pops (my favorite) were made by cooking down a couple of cups of blueberries and a little agave in a saucepan on the stove. I pureed the mixture with the hand blender until smooth and continued to cook it down further until it was almost like jam. The other half of the mixture is made from a carton of lemon yogurt, 1/3 of a cup of buttermilk, 1/4 cup half and half, 2 teaspoons lemon juice, a little lemon zest and agave. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqTlKh7QWjJJb0p1N2Er7qdmr7sLNZ26Gq3Ie2PJWlp8zG7i_rgEYIoHgzpCAzIT3IA5YT0COVy1MIV-rlTJ6Dp2Zcrj01LjAOwRXJ-W3qZ5tCnKs_P0F6hZ_j1C7YN_spdf-Byva-uBE/s1600/lemonblueberrymaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqTlKh7QWjJJb0p1N2Er7qdmr7sLNZ26Gq3Ie2PJWlp8zG7i_rgEYIoHgzpCAzIT3IA5YT0COVy1MIV-rlTJ6Dp2Zcrj01LjAOwRXJ-W3qZ5tCnKs_P0F6hZ_j1C7YN_spdf-Byva-uBE/s1600/lemonblueberrymaking.JPG" height="462" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">Some tips and observations from experimenting-<span style="mso-spacerun: yes;"> </span>Freezing mutes the sweetness of your
puree.<span style="mso-spacerun: yes;"> </span>Keep this in mind when you
taste your liquids before freezing.<span style="mso-spacerun: yes;">
</span>Swirls and stripes are best achieved when your mixtures have the same viscosity.<span style="mso-spacerun: yes;"> </span>Once your mixtures are
in the molds insert a knife to gently create pretty swirls.<span style="mso-spacerun: yes;"> To keep your sticks in place, cover the molds with foil and pierce the foil with a sharp knife before inserting the popsicle stick into your mold. </span>Running hot water over the
outside of the molds really helps release the ice pop.<span style="mso-spacerun: yes;"> </span>But make sure it is thoroughly frozen first which usually
takes 6 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvtllbmgnpgPgV77WmiiQYET6IjFauUA092gVyDwV3MwwwR5DUxkCwkLFCRkA-Q-as1rXH0HlMuM6lwzUWKoZx6cf4nUk-2TfwoDbL9LpsH7FU0y0cOuCKn3dhEePunzdO7M4jr2N9mg/s1600/icepopfoil.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvtllbmgnpgPgV77WmiiQYET6IjFauUA092gVyDwV3MwwwR5DUxkCwkLFCRkA-Q-as1rXH0HlMuM6lwzUWKoZx6cf4nUk-2TfwoDbL9LpsH7FU0y0cOuCKn3dhEePunzdO7M4jr2N9mg/s1600/icepopfoil.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Remember my fiasco from above? Well if I had thought that through I wouldn't have put melted chocolate ganache into the mold. Once it quickly cooled the chocolate adhered itself to the molds. I basically had to melt my ice pops to get anything out. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22-dsKGyJmlJ3q6jMFFG61LwF6pqpdTbqO_IEDNFWHFztrWEDn4Je-AXuvbcSyDsxvdzDqSrq666iOh6B7JLxYTvYR61jDoVOQdBMY0bBO0ml05_FuTt50Vmj08H9SVtBokJoP5sFJN8/s1600/fudge2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22-dsKGyJmlJ3q6jMFFG61LwF6pqpdTbqO_IEDNFWHFztrWEDn4Je-AXuvbcSyDsxvdzDqSrq666iOh6B7JLxYTvYR61jDoVOQdBMY0bBO0ml05_FuTt50Vmj08H9SVtBokJoP5sFJN8/s1600/fudge2.JPG" height="490" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">But I thought what the heck why not scrape everything off the sticks and molds and puree it in the food processor and refreeze it. And it worked, very tasty.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx2Q2JEtheRTuZYxKw1O7sVk2dDY8CPoPggNsVqL5L0U1HGR_QUAG1e75TjvnJFLiA6JaOSQSSWEvIMiP0GGOOSy_kYcg0Ph4B4v0QK_3zNMCvvTSocIYp_bWN4pfQliKY6l1Er4RnTE/s1600/fudgepop.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx2Q2JEtheRTuZYxKw1O7sVk2dDY8CPoPggNsVqL5L0U1HGR_QUAG1e75TjvnJFLiA6JaOSQSSWEvIMiP0GGOOSy_kYcg0Ph4B4v0QK_3zNMCvvTSocIYp_bWN4pfQliKY6l1Er4RnTE/s1600/fudgepop.JPG" height="516" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Here are some additional cookbooks for making ice pops. Enjoy!</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1800946~S3" target="_blank">Paletas: Authentic Recipes for Mexican Ice Pops by Fany Gerson</a></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1922136~S3" target="_blank">People's Pops by Natalie Jordi</a></span></div>
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<!--EndFragment-->Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-19538059537192979892014-07-29T08:44:00.002-07:002014-10-15T20:35:28.372-07:00Summertime and the feeding is easy.<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Each year my husband’s family gets together for their annual
reunion.<span style="mso-spacerun: yes;"> </span>This is no casual spur of
the moment get together.<span style="mso-spacerun: yes;"> </span>It takes
a fair amount of planning and commitment.<span style="mso-spacerun: yes;">
</span>His 6 siblings and their families make the head count 29.<span style="mso-spacerun: yes;"> Each year</span> one sibling takes the responsibility
of organizing the week -long reunion which includes the challenging task of
finding a rental that can accommodate such a large group.<span style="mso-spacerun: yes;"> </span>Then cooking nights are assigned.<span style="mso-spacerun: yes;"> </span>In the beginning when we were a
slightly smaller group, dinners were a bit more ambitious.<span style="mso-spacerun: yes;"> </span>Now no one wants to spend an entire day
in the kitchen, and cooking for so many requires streamlined menus that can be
easily adapted for different diets or food allergies.<span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Although most
are meat eaters, there are a handful of both vegetarians and glutards (our </span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">affectionate label). </span><br />
<!--EndFragment-->
</div>
<div class="MsoNormal" style="text-align: left;">
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<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">This year’s kitchen was postage stamp small,<span style="mso-spacerun: yes;"> </span>so with this in mind, our cooking group
chose to do pulled pork sandwiches. </span><span class="Apple-style-span" style="font-size: large;">For the vegetarians we substituted veggie burgers with barbeque sauce. <span class="Apple-style-span" style="font-family: inherit;">Then we rounded
out the meal with coleslaw and potato salad.</span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span>
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;">Pulled pork is a
wonderful thing! You can make it in advance, </span>allowing the cook to
relax, and slowly teasing appetites for hours with the lovely smell of roasting
pork (well maybe not for vegetarians). The spice rub and the
barbeque sauce can be made days ahead and all you have to do is put the pork in
the oven the night before serving. You can even cook the pork a day
or two ahead and keep it in the fridge. Then heat it covered in a
250-300 degree F oven.</span><br />
<span class="Apple-style-span" style="font-size: large;"> </span><br />
<span class="Apple-style-span" style="font-size: large;">Now here is the thing about selecting the pork. You want the
part of the shoulder called the “butt.”<span style="mso-spacerun: yes;">
</span>Why wouldn’t it be called something less confusing? I don’t know.<span style="mso-spacerun: yes;"> </span>Generally this cut averages 6 to 8
pounds and if you can get one with the bone in go for it. It adds to the
flavor.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHI-uxRvCG5cyRG-N8hfQDAY8FnBqO_QINE_OL0hhkkiuyExosfCiXWZpf2bzUxrKMy1sCtSAkHbD2asS-YCoRtco_ZvXkSrU68jZqmEvL0rIYxpD4-gLcBN3mA2jVM1EECLwozPCjxU/s1600/ppsandwichheld.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHI-uxRvCG5cyRG-N8hfQDAY8FnBqO_QINE_OL0hhkkiuyExosfCiXWZpf2bzUxrKMy1sCtSAkHbD2asS-YCoRtco_ZvXkSrU68jZqmEvL0rIYxpD4-gLcBN3mA2jVM1EECLwozPCjxU/s1600/ppsandwichheld.JPG" height="460" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">I found the pork rub in </span><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1619197~S3" target="_blank">The Big Book of Outdoor Cooking & Entertaining by Cheryl & Bill Jamison</a>. </span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">This is a great book that offers sidebars with lots of helpful information. We doubled the recipe for our two butts (that's just so weird to type).</span></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">Sweet Southern Pork Rub</span></b><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/2 cup brown sugar (lightly packed)</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/4 cup ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/2 cup sweet paprika</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons dry mustard</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 teaspoons cayenne</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 to 2 teaspoons cumin</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a zippered plastic bag, seal and refrigerate it overnight. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthoc5WbONb7hdwJE9TPnP6exaeEXh-Ligg2R_W89A26ieGUoE0f6rFBogJfsUqiL66zZgxec_zNZkpQltdpHj1CfpeDwcxuSGc-O1dVWKsfdM9wq4-P02ZiwyPSHRKlO8mCPSn-W4Eu0/s1600/ppcombinedimages.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthoc5WbONb7hdwJE9TPnP6exaeEXh-Ligg2R_W89A26ieGUoE0f6rFBogJfsUqiL66zZgxec_zNZkpQltdpHj1CfpeDwcxuSGc-O1dVWKsfdM9wq4-P02ZiwyPSHRKlO8mCPSn-W4Eu0/s1600/ppcombinedimages.jpg" height="248" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Remove the pork from the refrigerator. Pat the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes. Optional- Pour approximately 2 cups of liquid into the roasting pan to keep the pork moist and control the drippings from smoking on the bottom of the pan. The liquid can be water, broth, apple juice or cider. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Heat the oven to 220 degrees F. Cook for 10 to 12 hours, tenting the pork with foil the last few hours in the oven. Cook the pork until tender and falling off the bone.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThwC4nhSPPfHWnEMTwRyPXb9mEENMewj2-Pqh5ESnlV-FaY41Zu-yymLVwE_utvpqRHmJ2WSIiTxNBcw1zys4gaf0sIDjs7Yh0cMxvtE7-C7zSYRvOiPgSjQDCksqk4QgCh-MkeE3HQs/s1600/ppcooked.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThwC4nhSPPfHWnEMTwRyPXb9mEENMewj2-Pqh5ESnlV-FaY41Zu-yymLVwE_utvpqRHmJ2WSIiTxNBcw1zys4gaf0sIDjs7Yh0cMxvtE7-C7zSYRvOiPgSjQDCksqk4QgCh-MkeE3HQs/s1600/ppcooked.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Let the pork sit tented for about an hour, until it is cool enough to handle. Discard the fat and bones. Shred or chop the pork as you wish. Finish by adding the barbecue sauce to taste (recipe below) to the shredded pork.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXV29K1UlngULveTa96WXjd4L0YJKbmWpnWImM65DPvl0GvzDrh3xohw6pQtJEW9I3477ksnnYll_ae6NuNMlgZBdLotUPOukTmPUPL1zERt-reLywKn1K-Q7Tse6akj2iiiE61Q4k4o/s1600/ppshredding.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXV29K1UlngULveTa96WXjd4L0YJKbmWpnWImM65DPvl0GvzDrh3xohw6pQtJEW9I3477ksnnYll_ae6NuNMlgZBdLotUPOukTmPUPL1zERt-reLywKn1K-Q7Tse6akj2iiiE61Q4k4o/s1600/ppshredding.JPG" height="640" width="630" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">We chose the barbecue sauce from <a href="http://catalog.marinet.lib.ca.us/record=b1642371~S3" target="_blank">The America's Test Kitchen Family Cookbook</a>. Of course you can always buy the sauce, but this recipe is so easy to make. The nice thing about making your own sauce is that you can tweak it to suit your taste. And most of these ingredients tend to already be on hand.</span></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">Barbecue Sauce </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmU9m3ilKIvwt5FFm5C5wuepl4htJE16qaJH0hBzP0dkPk29S08pRT_84BGmWZ6mNRjWT3xDzRPCYq2oSPGgtS2XPAFr4wYprflmHHseNGa1mvSEvFjsgSXJ-R6EOdXEaGplpamvDyfew/s1600/ppbbqsauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmU9m3ilKIvwt5FFm5C5wuepl4htJE16qaJH0hBzP0dkPk29S08pRT_84BGmWZ6mNRjWT3xDzRPCYq2oSPGgtS2XPAFr4wYprflmHHseNGa1mvSEvFjsgSXJ-R6EOdXEaGplpamvDyfew/s1600/ppbbqsauce.JPG" height="426" width="640" /></a></div>
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makes about 1 1/2 cups</div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 onion, minced</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 garlic clove, minced</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 teaspoon chili powder</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/4 tsp cayenne pepper</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 cup ketchup</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">5 tablespoons light or dark molasses</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons cider vinegar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons Worcestershire</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons Dijon mustard</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 teaspoon Tabasco</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Salt and Pepper</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, about 5 to 10 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Xf6Uw3qu3ZLBKk7rakLG9xJf4DYX0ggX__vPPTeNweRjjrFsR5MwF4Ch64BZzsuwyseGbEsqnhJ0bxG_KDhgzJEJj_a3iXvB_bHi3yVbo6Xj9cDo1Ui1CAGYuNGAgXAaXPxr-tec2l8/s1600/ppbbqcookedonions.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Xf6Uw3qu3ZLBKk7rakLG9xJf4DYX0ggX__vPPTeNweRjjrFsR5MwF4Ch64BZzsuwyseGbEsqnhJ0bxG_KDhgzJEJj_a3iXvB_bHi3yVbo6Xj9cDo1Ui1CAGYuNGAgXAaXPxr-tec2l8/s1600/ppbbqcookedonions.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cook to room temperature. The sauce can be refrigerated in an airtight container for up to a week or frozen for up to 2 months.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVnlcdXzQAAQ302_K0-JPS7QG0MrQz1Z1p9qFdjqDbhmWLcLtXeMRlHsOZ9_w-Z5Ooo5XQye5xUkM1k7urlFlsIYcgePSd4YtD0853gtuo_ysg5g0JFDDfU60jDu0OW3eMAx6jZMQyUo/s1600/ppbbqsaucecooking.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVnlcdXzQAAQ302_K0-JPS7QG0MrQz1Z1p9qFdjqDbhmWLcLtXeMRlHsOZ9_w-Z5Ooo5XQye5xUkM1k7urlFlsIYcgePSd4YtD0853gtuo_ysg5g0JFDDfU60jDu0OW3eMAx6jZMQyUo/s1600/ppbbqsaucecooking.JPG" height="432" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW7FyOvxvPXgwSF2FGlvRLo9ugztk1tNnlWW6o3OdVpoqHUyOLJT7Esf1DNC8bjlS4tChPYl82O6tcXKK7VEtn8CZFfupF-K_eRC_veu4ISUm1Mxt3qVfpWTZbFe7e3BvFqw2ceA58P4/s1600/pppatriarch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW7FyOvxvPXgwSF2FGlvRLo9ugztk1tNnlWW6o3OdVpoqHUyOLJT7Esf1DNC8bjlS4tChPYl82O6tcXKK7VEtn8CZFfupF-K_eRC_veu4ISUm1Mxt3qVfpWTZbFe7e3BvFqw2ceA58P4/s1600/pppatriarch.JPG" height="640" width="461" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The patriarch enjoying his crossword puzzle.</td></tr>
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<br />Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com1tag:blogger.com,1999:blog-1570112898279661389.post-75548309541178129682014-06-12T15:32:00.000-07:002014-06-13T14:14:21.726-07:00Say Cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD41HnnUYj_sOLru-9MrdmQTLLBjdruTExnwQormOdO38d8zvcjcVHl46TFPnl3yjSUpkvi40wsT5PgfhZMM2GwKxPSipRouhCSelgmet5k9P16QnLZoDeIGVnjq4ExinudKC74VoGNdc/s1600/ricottajarnospoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD41HnnUYj_sOLru-9MrdmQTLLBjdruTExnwQormOdO38d8zvcjcVHl46TFPnl3yjSUpkvi40wsT5PgfhZMM2GwKxPSipRouhCSelgmet5k9P16QnLZoDeIGVnjq4ExinudKC74VoGNdc/s1600/ricottajarnospoon.jpg" height="425" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E9fFlkRvjo75t1ZNpclToHSdPXsrHUlBtgxjwY1sb-IuN7WMJsahauW6lPI-lkwkJr4v8vUpaMALQh-o1MVkUQIaoM3WCCeZDybNd20pN4eSOlWGNvACQH0QyOyMY04tP8srEL-8yiI/s1600/hospital2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E9fFlkRvjo75t1ZNpclToHSdPXsrHUlBtgxjwY1sb-IuN7WMJsahauW6lPI-lkwkJr4v8vUpaMALQh-o1MVkUQIaoM3WCCeZDybNd20pN4eSOlWGNvACQH0QyOyMY04tP8srEL-8yiI/s1600/hospital2.jpg" height="400" width="297" /></span></a>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">It’s been awhile since my last post. This was partly due to a kitchen
mishap. My common sense deserted me and I put my finger into the business
end of an immersion blender and accidentally turned it on. Why would I put my finger near the blade? Well, I didn’t
want to leave behind any of my thick sauce on the blender. That would be wasteful, right? It’s a hang-up I've had and now I think
I'm cured of it.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">I'm lucky. The kitchen gods took pity on me because
I still have my finger and it will soon be mended. While I was at the
hospital my husband decided to play undercover paparazzi, although at this
point I’m only the star of my own kitchen debacle. I wished he had given me the “say cheese” warning.
Then I could have begged him to put his phone down. But you can see that
wouldn’t have helped since I was so focused on the sewing up of my finger. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<span class="Apple-style-span" style="font-size: large;">I think cheese is vital in so many ways... not only for photography, but most importantly for eating! The mangled finger had to stay dry which limited my ability
to cook. Therefore I ate lots of cheese and crackers. This was good, because
I always find cheese so satisfying, but I was really itching to do something
more than slicing and stacking. Then I thought of ricotta. Ricotta is so
much better homemade, as it is creamier, lighter, and less grainy than the mass-produced
grocery store stuff. I love how it can be used in so many ways- pancakes,
pasta, salads, pizza, or simply topped with fruit or spread on toast.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKQDJbEPHhfYHcHrebI_XzYCbZ_9dwwTzhQv0EDfBJ5PWv7IWJgSr0WXaC4_QP2_RlYRP3xVTIcxTd8gCuTX4sc-NcyMVQhHEfUzQKPXdHUj2hZ08aMyvGCXqKCCV1MKXNceEySy_hgM/s1600/ricottapeachesvertical.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKQDJbEPHhfYHcHrebI_XzYCbZ_9dwwTzhQv0EDfBJ5PWv7IWJgSr0WXaC4_QP2_RlYRP3xVTIcxTd8gCuTX4sc-NcyMVQhHEfUzQKPXdHUj2hZ08aMyvGCXqKCCV1MKXNceEySy_hgM/s1600/ricottapeachesvertical.JPG" height="640" width="498" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschetta: ricotta sweetened with honey, topped with grilled stone fruit, pecans, olive oil & mint</td></tr>
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</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKTAmYFz_RNR8dH9-fo8fLGGL1nRxEOp4fvlVvNhjRH_y53qb_rksrk1gZ54wALAC4F1F0fKQFjcvB_gCYnafpwcnKtK1BBzlqzE9gewTCfZmnNNyKWnmWJBt1I5FmjjK44pyyUFP3Zk/s1600/pizzalong.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKTAmYFz_RNR8dH9-fo8fLGGL1nRxEOp4fvlVvNhjRH_y53qb_rksrk1gZ54wALAC4F1F0fKQFjcvB_gCYnafpwcnKtK1BBzlqzE9gewTCfZmnNNyKWnmWJBt1I5FmjjK44pyyUFP3Zk/s1600/pizzalong.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza: ricotta mixed with pesto, asparagus, tomatoes, sweet peppers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAwJZdpqf27TtzK-ICjHYKTF9cihjcBxGJuozHm093k1WAIy-QWq2ilYJNn3dLwfTEaZ3wVu4abI0LzYZmJvd3LfoP3A4Td4l59R_6eQL2S5nU_9Os8Gn8Phb3X53OtjFKEnIn5OmOlg/s1600/fruittart.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAwJZdpqf27TtzK-ICjHYKTF9cihjcBxGJuozHm093k1WAIy-QWq2ilYJNn3dLwfTEaZ3wVu4abI0LzYZmJvd3LfoP3A4Td4l59R_6eQL2S5nU_9Os8Gn8Phb3X53OtjFKEnIn5OmOlg/s1600/fruittart.JPG" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tart: ricotta mixed with egg and sugar, topped with figs and apricots</td></tr>
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<span class="Apple-style-span" style="font-size: large;">Sometimes recipes seem more intimidating than they actually are, ricotta cheese being a perfect example of this. Making it is very straightforward and doesn't require lots of strange ingredients. Here is your shopping list: milk, cream, lemons, cheesecloth. It also helps to have an instant read thermometer, however it is not vital. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Ricotta means "recooked" in Italian and is actually a by-product of cheesemaking. In traditionally made ricotta, the whey is heated with an acid to create curds. This recipe is a simplified method that uses milk instead of only using whey. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhTmuRbz2PMstIXKg3rIGh_bblNLNvkHJhkIusnHdl-ST_519hQ4AK_4gLNP9SDdIea8EISSdxXVnyw8OVHisVivPUs4SHomYPMZfxhx0aXOAFUlQ7FdNZTlGbcombIANSY8nUz4VRrU/s1600/ricottainjar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhTmuRbz2PMstIXKg3rIGh_bblNLNvkHJhkIusnHdl-ST_519hQ4AK_4gLNP9SDdIea8EISSdxXVnyw8OVHisVivPUs4SHomYPMZfxhx0aXOAFUlQ7FdNZTlGbcombIANSY8nUz4VRrU/s1600/ricottainjar.JPG" height="472" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">This recipe is from the book <a href="http://catalog.marinet.lib.ca.us/record=b1798891~S3" target="_blank">Home Dairy With Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More.</a></span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Pasteurized milk is fine to use for making ricotta, but avoid using ultra-high temperature (UHT) pasteurized milk, as this
process changes the protein structure of the milk and prevents it from
separating. Using 2% milk will work too, although your cheese won't be quite so creamy. If you opt out of using a thermometer, watch your milk carefully. You want to stop the cooking process just before your reach the boiling point. I've found that Meyer lemons just aren't acidic enough for this recipe. If the curds are not developing, try adding a little more lemon juice or white vinegar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLXRLTLHaokarF5AaUDOyu8uuyRGCJiyd68l1JDQsspLGbeCu_DJ8mexy7dAJiufOYtPWI92VAl1SZl1I_Zb1R_L7z-J0IGNVpmwMPWEAhrRKPb-1Njj6W94h7WxC6A6Zzt-coPXRPk/s1600/ricottaingredients.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLXRLTLHaokarF5AaUDOyu8uuyRGCJiyd68l1JDQsspLGbeCu_DJ8mexy7dAJiufOYtPWI92VAl1SZl1I_Zb1R_L7z-J0IGNVpmwMPWEAhrRKPb-1Njj6W94h7WxC6A6Zzt-coPXRPk/s1600/ricottaingredients.JPG" height="266" width="400" /></span></a></div>
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<b><u><span class="Apple-style-span" style="font-size: large;">Ricotta</span></u></b></div>
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<span class="Apple-style-span" style="font-size: large;">8 cups whole milk</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup heavy cream</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 cup lemon juice </span><span class="Apple-style-span" style="font-size: large;"><i>or</i> white vinegar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1) In a large saucepan, stir together the milk, cream, and lemon juice with a metal spoon. </span></div>
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<span class="Apple-style-span" style="font-size: large;"> 2) </span><span class="Apple-style-span" style="font-size: large;">Gradually warm the mixture to 170°F directly over medium-low heat. Monitor the temperature closely with an </span><span class="Apple-style-span" style="font-size: large;">instant read thermometer or a dairy thermometer to avoid overheating. Expect this to take about 30 minutes. <i> Stir only once or twice while heating to prevent sticking; any more and you run the risk of making the curd too small</i>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ojpSiFFznmurGhv7KkYrQWfu2AjFbLNZECmK_t2sfjD_9tKbma2qrQXaVUldR5NCE5X6E2FS_fTtXA7k7E2JxjizUqNItVZjei2_63a-tLI5s9lk9eWtyL-K05MSm5aVOuEUasXwIHA/s1600/ricotta170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ojpSiFFznmurGhv7KkYrQWfu2AjFbLNZECmK_t2sfjD_9tKbma2qrQXaVUldR5NCE5X6E2FS_fTtXA7k7E2JxjizUqNItVZjei2_63a-tLI5s9lk9eWtyL-K05MSm5aVOuEUasXwIHA/s1600/ricotta170.JPG" height="266" width="400" /></a></div>
<span class="Apple-style-span" style="font-size: large;">3) Increase the heat gradually until the mixture reaches 200°F. This will take anywhere from 4 to 7 minutes. Be sure to stop just before the boiling point. Your curds should look similar to cottage cheese floating in the liquid whey.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi4HF8NM45gay98xxfhCjjIXIyAlXwMBFewtwODVuXttFj8UuDYsSZBRLzd6Gvm_horWuVKIQuM0Uv_qWhrcDVqGC7qxFB5aL1LkbFQEINx0hxLGftHPydMn3cgcEAvQZUvkttok_bLI/s1600/ricotta200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi4HF8NM45gay98xxfhCjjIXIyAlXwMBFewtwODVuXttFj8UuDYsSZBRLzd6Gvm_horWuVKIQuM0Uv_qWhrcDVqGC7qxFB5aL1LkbFQEINx0hxLGftHPydMn3cgcEAvQZUvkttok_bLI/s1600/ricotta200.JPG" height="266" width="400" /></a></div>
<span class="Apple-style-span" style="font-size: large;">4) Remove the pot from the heat, and allow to rest for 20 minutes. Meanwhile, line a colander with 2 layers of cheesecloth.</span><br />
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<span class="Apple-style-span" style="font-size: large;">5) Gently ladle the curds into the colander, and allow the whey to drain from the ricotta for at least 20 minutes. For a firmer, drier curd, allow the curds to drain an additional 20 to 30 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">6) Add the salt and stir to incorporate. Use the ricotta immediately or place it in a lidded container and store in the refrigerator. Use within 4-5 days.</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Here is a great way to use your ricotta. I've adapted the recipe from <a href="http://catalog.marinet.lib.ca.us/record=b1893007~S3" target="_blank">The Cook's Illustrated Cookbook</a>. It's wonderful on pasta, pizza or even as dressing for sandwiches.</span><br />
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<span class="Apple-style-span" style="font-size: large;">2-3 garlic cloves, peeled</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 cup pine nuts </span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup arugula</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup fresh parsley</span><br />
<span class="Apple-style-span" style="font-size: large;">5 tablespoons extra-virgin olive oil</span><br />
<span class="Apple-style-span" style="font-size: large;">2 tablespoons water</span><br />
<span class="Apple-style-span" style="font-size: large;">2 tablespoons grated Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-size: large;">5 tablespoons extra-virgin olive oil</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 cup ricotta cheese </span><br />
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<span class="Apple-style-span" style="font-size: large;">Place first 7 ingredients in a food processor and pulse while slowly pouring in the olive oil. Scrap down the sides of the bowl as needed. Transfer pesto to a small bowl and stir in ricotta. </span><span class="Apple-style-span" style="font-size: large;">Season with salt and pepper to taste. Mixture can be refrigerated for up to 3 days in a closed container.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2J4dLnngVzRDUs33x7TJ83eupPXVcYEIMJlOacNgYuOqj3ibQg0DnmwXHK7XuU344QYtpOdZVEN8sBhscgAyE_u4fhQfbWzhfgkp0c9YlYWaaE_HMufrW3KrxDvT4NKlLYEDJlfzoSs/s1600/pizzalongcut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2J4dLnngVzRDUs33x7TJ83eupPXVcYEIMJlOacNgYuOqj3ibQg0DnmwXHK7XuU344QYtpOdZVEN8sBhscgAyE_u4fhQfbWzhfgkp0c9YlYWaaE_HMufrW3KrxDvT4NKlLYEDJlfzoSs/s1600/pizzalongcut.JPG" height="425" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">For other recipes using ricotta checkout:</span><br />
<span class="Apple-style-span" style="font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1591085~S3" target="_blank">Silver Spoon</a></span><br />
<a href="http://catalog.marinet.lib.ca.us/record=b1540542~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">Baking Illustrated</span></a><br />
<a href="http://catalog.marinet.lib.ca.us/record=b1660753~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">How to Cook Everything Vegetarian</span></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFPpKdiHm4p_zExjwtg-q4BzfVvyqp-6GFQ5MwO5EsyUH2xMLdBaD1uHJvaaRg-Vjttub1f9v2DbvZzN3KmQL7jm13B_On1rjL3zoMF064f0JjTElH1WZmxYaiHdTzqyhoPpOPH-mQXs/s1600/pizzaroundcut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFPpKdiHm4p_zExjwtg-q4BzfVvyqp-6GFQ5MwO5EsyUH2xMLdBaD1uHJvaaRg-Vjttub1f9v2DbvZzN3KmQL7jm13B_On1rjL3zoMF064f0JjTElH1WZmxYaiHdTzqyhoPpOPH-mQXs/s1600/pizzaroundcut.JPG" height="426" width="640" /></a></td></tr>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-3994096303473323942014-02-04T19:39:00.001-08:002014-02-04T21:29:33.453-08:00Chocolate for a loved one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA6CJb3WnhAzNcsjxxRr8hH1CekxI3YxFdwFWyAHqQLDWt5gcV0bNh9os8-InxXTqnawiWW5pyM8SYgXw-sutzcRjsiMUotFXmiTJD5OUwp_804BAvuJfqAQj8hOK1kLHFE03zqJI4qc/s1600/chocolatecakewedge3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA6CJb3WnhAzNcsjxxRr8hH1CekxI3YxFdwFWyAHqQLDWt5gcV0bNh9os8-InxXTqnawiWW5pyM8SYgXw-sutzcRjsiMUotFXmiTJD5OUwp_804BAvuJfqAQj8hOK1kLHFE03zqJI4qc/s1600/chocolatecakewedge3.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">If you or your loved one doesn't adore chocolate then skip this post. This is for those who feel that if a dessert isn't chocolate they have been cheated. It is wonderful-- rich, creamy, lusciously chocolate. What more could you ask for? That it is easy to make and doesn't require a ton of bizarre ingredients, done!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMPi8u8mTWVnDcQuS84tCQe_uOKff267_muOTnACiegxbwy861yunCOmXq22JKYK4MUUndykB4WpcKi73HgxgX41ZqA1i_nlpwqgAkyZqvuurWL1z2Ya5x_2ulBUlQZl6RDQKWF218S0/s1600/chocolatecakespoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMPi8u8mTWVnDcQuS84tCQe_uOKff267_muOTnACiegxbwy861yunCOmXq22JKYK4MUUndykB4WpcKi73HgxgX41ZqA1i_nlpwqgAkyZqvuurWL1z2Ya5x_2ulBUlQZl6RDQKWF218S0/s1600/chocolatecakespoon.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Marcy thank you, thank you for introducing me to this fabulous cake. I have since made it many times and it always elicits moans and requests for the recipe. So here is your chance to make your loved ones feel cherished with an extra special homemade Valentine.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCxr6N8yOqmh5osvZZEplh4meextQHF47vu4rNkchOufQJuE82l-ljPJuTIjTZDPKcAFHtXvFoCxsDXEW3FlhjcRtJnwCEDpOR8oagCjZXGE3F9MTEud42GlVV395a4-4J6EuHe_3kBE/s1600/chocolatecakeingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCxr6N8yOqmh5osvZZEplh4meextQHF47vu4rNkchOufQJuE82l-ljPJuTIjTZDPKcAFHtXvFoCxsDXEW3FlhjcRtJnwCEDpOR8oagCjZXGE3F9MTEud42GlVV395a4-4J6EuHe_3kBE/s1600/chocolatecakeingredients.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> It really only takes 7 ingredients, and the hardest thing you have to do is fold in egg whites. Never done this before? No problem. I've included a link with a "how-to" video tutorial. Now go buy some dark chocolate and get to work.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuAFhWJnPlPA3X-EYXSg7zMqczvvtwjfm9izwv-WcUj77hI1AscdIg1QwOt-1iYSYmOhJAj6QHqngwMfHZjwzS_IK1sCP6ZXoufJIt6xzZdgVkpKW_m-HSqBwBdzQbouYyNLpj7siLC0/s1600/chocolatecakecut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuAFhWJnPlPA3X-EYXSg7zMqczvvtwjfm9izwv-WcUj77hI1AscdIg1QwOt-1iYSYmOhJAj6QHqngwMfHZjwzS_IK1sCP6ZXoufJIt6xzZdgVkpKW_m-HSqBwBdzQbouYyNLpj7siLC0/s1600/chocolatecakecut.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">You can find this recipe from <a href="http://catalog.marinet.lib.ca.us/record=b1792184~S3" target="_blank">River Cottage Every Day by Hugh Fearnley-Whittingstall</a>. The only tweaking I've done is to bake it longer. It has the consistency of a molten cake. If you want a firmer cake add another 1/4 to 1/3 cup of almond meal.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><u>Easy Rich Chocolate Cake</u></span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">ingredients:</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">8 oz dark chocolate (60% to 70% cocoa works well)</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 cup (2 sticks) unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/2 cup fine sugar (sometimes called superfine)</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/2 cup light brown sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">4 medium eggs, separated</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/4 cup all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/3 cup almond meal</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">whipping cream for garnish</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1)Preheat oven to 325 degrees and grease a 10 inch spring form cake pan, lining the base with baking parchment. You can use smaller pans or even ramekins, but watch them carefully, they bake quicker.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2) Melt the chocolate and butter in a double boiler on low heat. Stir occasionally until melted. Take off heat and allow to cool for 10-15 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUQ5uCHOpGoTk4EAy_pZ3FYTJiJ6vrvT8el6cWwmczerTTzceBxVJibeeU_SEsvPqkTHQmrwK_uI5sN0UJh2EVnuHSJNJTJyU1Hl-nUqXFBQb-qCVa-yN9d6Rw78NOTVeGeNw3_tDWdw/s1600/chocolatecakemelting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUQ5uCHOpGoTk4EAy_pZ3FYTJiJ6vrvT8el6cWwmczerTTzceBxVJibeeU_SEsvPqkTHQmrwK_uI5sN0UJh2EVnuHSJNJTJyU1Hl-nUqXFBQb-qCVa-yN9d6Rw78NOTVeGeNw3_tDWdw/s1600/chocolatecakemelting.jpg" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3) Beat egg yolks and sugars. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">4) When the chocolate and butter has cooled slowly drizzle it into the yolk mixture and mix thoroughly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0_uAoBc754RRlj9YLzrZhbZdPb2VLUHa_99ChN61Ebp80ShtekIoRiXwahq-ZdAeZNJt0bwO5iiZAOhCu04sU-chTLRMjdhYl92ijZm-_NVYsSxz0h8swYu_Er_XaHdj26rrxxUuX_I/s1600/chocolatecakeaddingchoc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0_uAoBc754RRlj9YLzrZhbZdPb2VLUHa_99ChN61Ebp80ShtekIoRiXwahq-ZdAeZNJt0bwO5iiZAOhCu04sU-chTLRMjdhYl92ijZm-_NVYsSxz0h8swYu_Er_XaHdj26rrxxUuX_I/s1600/chocolatecakeaddingchoc.jpg" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">5) Fold in the flour and almond meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIE8sgMDI2szxItSzhhyphenhyphenOR4Ya9-G1AAYTbkrwRyRZoGwk9uyZ8Y6nZsf5_UANOQLhSYo8mrzPhNtOn0QjiE6iqvyKEqq6WD-MnMCxYb1sS70IX4EZ5RnmJFnfg0wYgzSrHB9i1z5Z8Q24/s1600/chocolatecakeaddingflours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIE8sgMDI2szxItSzhhyphenhyphenOR4Ya9-G1AAYTbkrwRyRZoGwk9uyZ8Y6nZsf5_UANOQLhSYo8mrzPhNtOn0QjiE6iqvyKEqq6WD-MnMCxYb1sS70IX4EZ5RnmJFnfg0wYgzSrHB9i1z5Z8Q24/s1600/chocolatecakeaddingflours.jpg" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">6) In a separate bowl, whisk the egg whites until they hold firm peaks. Adding the egg whites in 3 batches, gently fold them into the chocolate mixture. I've tried to show you the folding motion, but for more details watch the video from Allrecipes.com. It also shows you how to separate eggs and beat egg whites. <a href="http://allrecipes.com/video/76/folding-egg-whites/detail.aspx">http://allrecipes.com/video/76/folding-egg-whites/detail.aspx</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpfoOrm_LtcRqsbpyPekIemfhV_IIT_lhXksNK5y3qmoy0-H6ZIM5e33S1QD0p2sX_84xOQBmvbUXz6xcxx0WZM34fBBb7FemgwkUFfc_dOw9SNb3Cwz-VdPRe3bXrAFODCd26JHiw_Y/s1600/chocolatecakefolding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpfoOrm_LtcRqsbpyPekIemfhV_IIT_lhXksNK5y3qmoy0-H6ZIM5e33S1QD0p2sX_84xOQBmvbUXz6xcxx0WZM34fBBb7FemgwkUFfc_dOw9SNb3Cwz-VdPRe3bXrAFODCd26JHiw_Y/s1600/chocolatecakefolding.jpg" height="298" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">7) Pour the batter into the pan and bake for 35-40 minutes for a 10 inch pan and approximately 25 minutes for ramekins.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M03BcYEdonCfSW06ACdUQisO187_MR4ryASb6nAED4c4YBz1qTwIFCST2rNy-0E-GmLQL1PmJCqaQVtPMNCt5M8ImauxSZzlhtHa-Df64YhNkJon0-E3k8AbaRR5cXxf9BZK8YBMahs/s1600/chocolatecakebatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M03BcYEdonCfSW06ACdUQisO187_MR4ryASb6nAED4c4YBz1qTwIFCST2rNy-0E-GmLQL1PmJCqaQVtPMNCt5M8ImauxSZzlhtHa-Df64YhNkJon0-E3k8AbaRR5cXxf9BZK8YBMahs/s1600/chocolatecakebatter.jpg" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">8) Let cool for 10-15 minutes before releasing from the pan. Serve with whipped cream. And for an extra special touch garnish with raspberries.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqP883J64GuHOBk8ERVZRTMtizB4wkLCZR77e7JUlj6NB2tLdiYXeGkYQ0Q2gJTY5QclFr5wgxpljr9QfSSJRWAy2Gq5FUu9oTHJqNXqDkz4dKHGBwjh1LtM-r6jw8MVqU9Ei7YHrUss/s1600/chocolatecakewedge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqP883J64GuHOBk8ERVZRTMtizB4wkLCZR77e7JUlj6NB2tLdiYXeGkYQ0Q2gJTY5QclFr5wgxpljr9QfSSJRWAy2Gq5FUu9oTHJqNXqDkz4dKHGBwjh1LtM-r6jw8MVqU9Ei7YHrUss/s1600/chocolatecakewedge.jpg" height="480" width="640" /></a></div>
<br />Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-88878625456002227332013-10-28T16:25:00.000-07:002013-10-28T16:25:18.740-07:00Oh for the love of doughnuts!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaRgPfrL05wJWnGYVessiRCAsKJgAWf7nomd3fGVs9VC-tPsQ-yEWB39sZWdA97g0MaS0t8NtX3bpEuVTwDMTjDUdiuNFanUhUW55V_cBWQfSVUOnEx3p1NkrX2shVntkcUOkwTnkdOs/s1600/doughnutcloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaRgPfrL05wJWnGYVessiRCAsKJgAWf7nomd3fGVs9VC-tPsQ-yEWB39sZWdA97g0MaS0t8NtX3bpEuVTwDMTjDUdiuNFanUhUW55V_cBWQfSVUOnEx3p1NkrX2shVntkcUOkwTnkdOs/s640/doughnutcloseup.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #134f5c; font-family: inherit; font-size: x-large;"><b>bake</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScMnYBHwCxHNSH4lv1oZqhezIg4VLT0smEc0VEqo9ArYTfZxKYAdpMXkJ39n3g8FXO1Vy7g4JJOaqONycbQsWZeKabrTtXz1hka_ikBsCkhbQbnilPhicRlYEpiUCBar3nbXlA7NGSZo/s1600/doughnutsonboard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScMnYBHwCxHNSH4lv1oZqhezIg4VLT0smEc0VEqo9ArYTfZxKYAdpMXkJ39n3g8FXO1Vy7g4JJOaqONycbQsWZeKabrTtXz1hka_ikBsCkhbQbnilPhicRlYEpiUCBar3nbXlA7NGSZo/s640/doughnutsonboard.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #134f5c; font-family: inherit; font-size: x-large;"><b>your</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxv3I73vALmFowBCqlquOsNb4AXuZg4XFz1J6ydqKcNigPNLGE6zddNXBd7oq5Ifk-svlg3qmoU5V7jkPQRbORw5yxKx-QDZkOAeZlyOalUOcXJ7vHeX4NYnW22Y_i44loDtrYgvM9KSs/s1600/doughnutsontray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxv3I73vALmFowBCqlquOsNb4AXuZg4XFz1J6ydqKcNigPNLGE6zddNXBd7oq5Ifk-svlg3qmoU5V7jkPQRbORw5yxKx-QDZkOAeZlyOalUOcXJ7vHeX4NYnW22Y_i44loDtrYgvM9KSs/s640/doughnutsontray.jpg" width="478" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #134f5c; font-family: inherit; font-size: x-large;"><b>doughnuts</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Hello,
are there any doughnut lovers out there?
For myself, a more accurate label might be recovering doughnut
addict. A while ago I decided that
the best way to deal with this problem was just to avoid these delectable
treats altogether. I could never
(and I mean NEVER) just have 2 doughnuts.
In fact, I break out in a light sweat whenever someone brings them to
work. It ruins my day because
these treats have little voices that call out to me no matter where I am in the
building. It takes all of my
concentration to assist patrons while I’m fighting the urge to run blindly into
the lunch room and inhale two or t</span><span class="Apple-style-span" style="font-size: large;">hree
of the remaining doughnuts.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZv6-tRSGj7NGvc0XjKT_spCodZGbB_lLv2LIZkg_81LWKeIVikulrXsnZNzGHWMtkR2zYwjpC6D9vdYeOlYAT-Qw6hxEiO32QDtTbKFG-KetxzBpaE8ACn6wwqjJiWQ33Nl8FLKBMVo/s1600/doughnutingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZv6-tRSGj7NGvc0XjKT_spCodZGbB_lLv2LIZkg_81LWKeIVikulrXsnZNzGHWMtkR2zYwjpC6D9vdYeOlYAT-Qw6hxEiO32QDtTbKFG-KetxzBpaE8ACn6wwqjJiWQ33Nl8FLKBMVo/s640/doughnutingredients.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">
</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">And
then some brilliant person created a doughnut pan for bakers.<span style="mso-spacerun: yes;"> </span>For a year I resisted buying one, but
as of last weekend I am now the proud owner a doughnut pan.<span style="mso-spacerun: yes;"> </span>I just had to know if they created
doughnuts that are as good as fried doughnuts.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I will be
honest with you, fellow doughnut lovers and addicts. They are not the same, but
to compare them is not fair.<span style="mso-spacerun: yes;"> </span>It is
like comparing sorbet to gelato.<span style="mso-spacerun: yes;">
</span>But I will tell you they are very, very good and photogenic too!<span style="mso-spacerun: yes;"> </span>I always like my baked goods to look
like they come from a bakery.<span style="mso-spacerun: yes;">
</span>After all we do eat with our eyes too.<o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So
here are my reasons for encouraging you all to consider making your own baked
doughnuts:</div>
<div class="MsoNormal">
-The
pan is not a huge investment. I bought mine for $9.00.<o:p></o:p></div>
<div class="MsoNormal">
-Baked
doughnuts are easy to make -- no special techniques or ingredients.<span style="mso-spacerun: yes;"> </span>It took just 15 minutes to make the
batter.<o:p></o:p></div>
<div class="MsoNormal">
-
The recipes are very versatile.<span style="mso-spacerun: yes;">
</span>You can get creative with your flavors and toppings.<o:p></o:p><br />
-Your house doesn't smell like a fast food fry joint.</div>
<div class="MsoNormal">
-They
look professionally made and you will impress your family and friends.<o:p></o:p></div>
<div class="MsoNormal">
-They
only take about 15 minutes to bake.<o:p></o:p></div>
<div class="MsoNormal">
-This
one is my favorite.<span style="mso-spacerun: yes;"> </span>They freeze
really well and then you can reheat them in the mornings and have warm
doughnuts to start your days!<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<b>Baked Pumpkin Doughnuts</b></div>
</div>
</span><div>
<div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"></span><br />
<div class="MsoNormal">
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">This
recipe is my favorite one so far.<span style="mso-spacerun: yes;">
</span>Yes, you can use it to make muffins instead, but for some magical reason
they are much more satisfying to eat as doughnuts.<span style="mso-spacerun: yes;"> Recipe adapted from KingArthurFlour.com</span></span></div>
</div>
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<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Makes approximately 18-20 doughnuts</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">½ cup vegetable oil</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3 large eggs</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 ½ cups granulated sugar</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 ½ cups pumpkin puree (plain canned pumpkin)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">zest of 1 orange</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">½ teaspoon cinnamon</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 ½<span style="mso-spacerun: yes;"> </span>teaspoon
salt</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 ½ teaspoon baking powder</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 ¾ cups all purpose flour (if you have almond meal try substituting ¼ cup of
the flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Topping:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">¼ cup granulated sugar mixed with 1-2 teaspoons cinnamon</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Directions:</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Lightly grease your doughnut pan.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQJYX92XWHGDhIiF8F1oS6uhyphenhyphen-I_AG8wY8sTVMOe66zTeFoEnofh6e5F0tVspo-DpBRKvcgh1T55djs0qST0oopbKzC1mLUlkbhOB2Jrpu0NBzW14A6xoLPlCYFAohjYHcux4sP5d7jE/s1600/doughnutsliquids.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQJYX92XWHGDhIiF8F1oS6uhyphenhyphen-I_AG8wY8sTVMOe66zTeFoEnofh6e5F0tVspo-DpBRKvcgh1T55djs0qST0oopbKzC1mLUlkbhOB2Jrpu0NBzW14A6xoLPlCYFAohjYHcux4sP5d7jE/s400/doughnutsliquids.jpg" width="400" /></a></div>
</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->In a large mixing bowl beat together the- oil,
eggs, sugar, pumpkin, and orange zest. (I substituted 1/4 cup of the toasted pumpkin seed oil for some of the vegetable oil)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjus0UhjSc-cx0Kj_G8Qeqk0_mGXegTxTKLSRNg58kdS6U14cwyDfB8yhv2khWyLs67P6mFj_PGzmCUyZtDyCruwtoox6inGjqeEPfxEK1f2t8WNWzoAvU-QH_LxbE0Sgnl72p-h6uHYoI/s1600/doughnutsdryingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjus0UhjSc-cx0Kj_G8Qeqk0_mGXegTxTKLSRNg58kdS6U14cwyDfB8yhv2khWyLs67P6mFj_PGzmCUyZtDyCruwtoox6inGjqeEPfxEK1f2t8WNWzoAvU-QH_LxbE0Sgnl72p-h6uHYoI/s400/doughnutsdryingredients.jpg" width="400" /></a></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->In a separate bowl mix together the cinnamon,
salt, baking powder, and flour.</span><br />
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Add the dry ingredients to the pumpkin mixture,
stirring just until smooth.</span><br />
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Fill the wells of the doughnut pans just ¾
full.<span style="mso-spacerun: yes;"> </span>You can use a spoon for this,
but for the best results use a plastic ziplock bag-<span style="mso-spacerun: yes;"> </span>Fill bag with batter, seal bag and then snip off one corner
of the bag.<span style="mso-spacerun: yes;"> </span>Then pipe the batter
into the pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjIDi8phaDT7siDNuDgkdFu1-pOd0PhXXp96rfCHZ0yXf498kjlrIEiIXELs19_5hnsJ6MznF6G51wn2nycwyfWIIFO29YSSsYctam3f8TC-H1HhGIhUR3DaOeuR5q3D7ycG90Mrh7_Y/s1600/doughnutsbakedinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjIDi8phaDT7siDNuDgkdFu1-pOd0PhXXp96rfCHZ0yXf498kjlrIEiIXELs19_5hnsJ6MznF6G51wn2nycwyfWIIFO29YSSsYctam3f8TC-H1HhGIhUR3DaOeuR5q3D7ycG90Mrh7_Y/s400/doughnutsbakedinpan.jpg" width="400" /></a></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Bake the doughnuts for 15-18 minutes.<span style="mso-spacerun: yes;"> </span>If you’re making muffins, bake for
23-25 minutes.</span></div>
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<div style="text-align: justify;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Remove the doughnut pan from the oven and let
cool for 5 minutes.<span style="mso-spacerun: yes;"> </span>Then invert
the pan onto a tray or carefully remove them with the tip of a butter knife.</span></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8 </span></span>Let the doughnuts cool for few minutes and then
gently shake them in a bag with the cinnamon-sugar mixture.</span></div>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-2485559206909576952013-06-29T15:59:00.000-07:002014-10-15T20:36:10.561-07:00Wet Your Feet With Vinaigrette<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5e8y__ti1USORScm8dqZkTE5pMsaOU6Yph-r7ToIz1SnUV87Jj1ftCgu7lQpx2BO75HpJBiPzgGyvu7rfZS0YQRKujf2koz39qjWl1683AmYqPo1ygJA73gWpx_v84_TyfJ1IwSDTJY/s640/wetfeet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5e8y__ti1USORScm8dqZkTE5pMsaOU6Yph-r7ToIz1SnUV87Jj1ftCgu7lQpx2BO75HpJBiPzgGyvu7rfZS0YQRKujf2koz39qjWl1683AmYqPo1ygJA73gWpx_v84_TyfJ1IwSDTJY/s640/wetfeet.jpg" height="480" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: x-large;">No I don't really mean stick your feet into vinaigrette. I'm just encouraging you to try making a vinaigrette. It's easy and if you like being creative in the kitchen, vinaigrettes are a very accommodating sauce to make. If you need or want more specifics than a recipe provides then come to my program "Dress Up Your Salads." I'm going to share all that I know and love about making this tasty concoction. </span></div>
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<span style="font-family: inherit; font-size: large;"><b>Dates and times are listed at the end of this posting</b></span></div>
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<o:p><span style="font-family: inherit; font-size: large;"></span></o:p></div>
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYufgune_U8eLNeGZI4dwLY7YZXSk6lCEXSEFmX5_kCoUmZAQurCt8VpG2TbpL5p7aQcziwss4Ddr9AqBvShQ9uw7VUFzyLNmrczox9k_GIXS4fV81J4f0osrdL49qwaVqq13dAVHVzs/s800/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYufgune_U8eLNeGZI4dwLY7YZXSk6lCEXSEFmX5_kCoUmZAQurCt8VpG2TbpL5p7aQcziwss4Ddr9AqBvShQ9uw7VUFzyLNmrczox9k_GIXS4fV81J4f0osrdL49qwaVqq13dAVHVzs/s640/veggies.jpg" height="480" width="640" /></a></span></div>
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<span style="font-family: inherit; font-size: x-large;">Here is our haul from the local farmer’s market while on vacation and we decided it would make a great salad. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrVWUFXViN6301yZNYkV__5_KS6CV6PWGTifSYPEKlAMchyphenhypheng3EAP5vDsQmmz7SOPWqWvIGtINiWSABLyGdtjjqF99FTA_tLRQp5bh8rPDPE9jiCMcKP7gJI3ALxMGUbBGevDu9n2BnYQ/s800/salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrVWUFXViN6301yZNYkV__5_KS6CV6PWGTifSYPEKlAMchyphenhypheng3EAP5vDsQmmz7SOPWqWvIGtINiWSABLyGdtjjqF99FTA_tLRQp5bh8rPDPE9jiCMcKP7gJI3ALxMGUbBGevDu9n2BnYQ/s640/salad2.jpg" height="480" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vOE-n0VpLUL7fs0nt9jCbsmLBL4cQVchwyUMeWsUBFM-N38ftrkIDZGI_TplfL7ydtoWDBtybHORoS3m6udb8B-UUpkHtDTHmHTvNOSU8FjIW6MWdKm6fl6xgVDtfScEpvBWYRvF1Ug/s800/salad%2526spoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vOE-n0VpLUL7fs0nt9jCbsmLBL4cQVchwyUMeWsUBFM-N38ftrkIDZGI_TplfL7ydtoWDBtybHORoS3m6udb8B-UUpkHtDTHmHTvNOSU8FjIW6MWdKm6fl6xgVDtfScEpvBWYRvF1Ug/s640/salad%2526spoon.jpg" height="480" width="640" /></a></span></div>
<span style="font-size: x-large;"><span style="font-family: inherit;">Before we left for our trip I was looking over this great cookbook- </span><span style="font-family: inherit;"><a href="http://catalog.marinet.lib.ca.us/record=b1919147~S3" target="_blank">Salad For Dinner: Complete Meals For All Seasons by Jeanne Kelley</a>. <span style="font-family: inherit;"> </span></span><span style="font-family: inherit;">I found this unusual vinaigrette recipe that I thought would be fun to try. </span><span style="font-family: inherit;">If you enjoy cooking (and even if you don’t) vinaigrettes
are worth learning how to make. They are
easy to do and can make a boring run of the mill salad turn into fabulous dish
with out a lot of effort. Almost like an edible pot of gold at the end of a rainbow.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y1G8wd-Ursnf36I22vnBq9zLeLFV7IPdwynPhvJ_fP-N3JXMs4GQTndSIYnW93zMz99Io343OQscWAw6PyRpwsPaSrbjN4SaYaB5U0B4w-1DTC7eHnWPF0Cy1AP2KIcKfOgsF1gKj3M/s800/rainbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y1G8wd-Ursnf36I22vnBq9zLeLFV7IPdwynPhvJ_fP-N3JXMs4GQTndSIYnW93zMz99Io343OQscWAw6PyRpwsPaSrbjN4SaYaB5U0B4w-1DTC7eHnWPF0Cy1AP2KIcKfOgsF1gKj3M/s640/rainbow.jpg" height="480" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2LmtWbEgVKsO0w-K2rHckG-7SE8I3vVczjybWkS5dYO6Ab_p3Oijnd0SvZwJvLOFmgbyiG0gtC2J8ZIU086l0sVn5SMFy9ulrGZx5b-AZW9LJH6p_Siw85r7-lPmcjJmn1Xo78rhSGo/s800/dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2LmtWbEgVKsO0w-K2rHckG-7SE8I3vVczjybWkS5dYO6Ab_p3Oijnd0SvZwJvLOFmgbyiG0gtC2J8ZIU086l0sVn5SMFy9ulrGZx5b-AZW9LJH6p_Siw85r7-lPmcjJmn1Xo78rhSGo/s640/dressing.jpg" height="480" width="640" /></a></span><span style="font-family: inherit; font-size: large;"> </span><span style="font-family: inherit; font-size: large;"></span></div>
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<span style="font-family: inherit; font-size: large;">So get your feet wet and try making a </span><span style="font-size: large;">vinagrette</span></div>
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<span style="font-family: inherit; font-size: x-large;"><b>Lime – Ancho Vinaigrette</b><o:p></o:p></span></div>
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<span style="text-align: -webkit-auto;"><span style="font-size: x-large;">Surprisingly the earthy quality of the ancho and cumin seasonings worked well with the sweetness of the beets and the lime was a nice counterpoint to the olive oil.</span></span><br />
<span style="text-align: -webkit-auto;"><span style="font-size: x-large;"><br /></span></span></div>
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<span style="font-family: inherit; font-size: x-large;">¼ cup lime juice<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: x-large;">1 tablespoon honey<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: x-large;">1 teaspoon ancho chile powder<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: x-large;">1 teaspoon cumin<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: x-large;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: x-large;">1/3 cup olive oil</span></div>
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<span style="font-family: inherit; font-size: x-large;">You can put all of your ingredients in a jar with a lid and
give it a really good shake (which is my preferred way to make this) or in a
bowl dissolve your honey, salt, and seasonings in the lime juice. Then slowly whisk in your olive oil.</span></div>
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxhZQSyui986FcPFjQtzmZIse6h7WVXjItDWM0p3a86itrWlO0NK_nxB6poUyzsZld05Ipbh2A-7KBy-QVlpP3wz9t-oMCSTCONi7yigW6lHfiMJXMF0hUVxBMvua4VEHXoBk_scsLQ0/s800/salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxhZQSyui986FcPFjQtzmZIse6h7WVXjItDWM0p3a86itrWlO0NK_nxB6poUyzsZld05Ipbh2A-7KBy-QVlpP3wz9t-oMCSTCONi7yigW6lHfiMJXMF0hUVxBMvua4VEHXoBk_scsLQ0/s640/salad1.jpg" height="640" width="480" /></a></span></div>
<span style="font-family: inherit; font-size: x-large;">For dessert we took the bananas we bought and stuck a fork into them. Then we dipped them into some melted chocolate chips. S</span><span style="font-family: inherit; font-size: x-large;">prinkled</span><span style="font-family: inherit; font-size: x-large;"> the tops some broken up granola bars and froze them. Simple and satisfying.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-w2Yu_B7gdVK1aQnpDRJjP6OmzYgwQNcRA2ezYK-UgRvAccJxeb8wr67TCp53oZB1LEZhGO8KK_MLdY30ykV0ij3xwgB2v5XjZan8oweOlljDz7Xq-__tthOFasQRqDtGK7oVuj5IOA/s800/banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-w2Yu_B7gdVK1aQnpDRJjP6OmzYgwQNcRA2ezYK-UgRvAccJxeb8wr67TCp53oZB1LEZhGO8KK_MLdY30ykV0ij3xwgB2v5XjZan8oweOlljDz7Xq-__tthOFasQRqDtGK7oVuj5IOA/s640/banana.jpg" height="480" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><b>Dress Up Your Salads - Program</b></span><br />
<span style="font-family: inherit; font-size: large;">Wednesday July 17 at 7pm at Fairfax Library 415-453-8151</span><br />
<span style="font-family: inherit; font-size: large;">Wednesday July 24 at 7pm at Corte Madera Library 415-924-3515</span><br />
<span style="font-family: inherit; font-size: large;">Wednesday July 31 at 12pm at Civic Center Library 415-473-6057</span>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-74894899772219278052013-06-10T19:12:00.002-07:002013-06-17T18:46:26.222-07:00Simple & Super Walnut Squares <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaghcwIBKs9olhYpavFYPc5InicDIizHaZsjOImIAK84YBDbvVbYao5DztSvlXg_7Yw4H1X_H8kLMG3CK1-WbCUKl5gmn8PD886FsvTkWeP5Q41o8jlbeZFlO5VcXzWcBCq4P5pZGh1U/s1600/walnutsquares1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaghcwIBKs9olhYpavFYPc5InicDIizHaZsjOImIAK84YBDbvVbYao5DztSvlXg_7Yw4H1X_H8kLMG3CK1-WbCUKl5gmn8PD886FsvTkWeP5Q41o8jlbeZFlO5VcXzWcBCq4P5pZGh1U/s640/walnutsquares1.jpg" width="479" /></a><span style="font-size: large;"> </span> </div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Our family has been making and consuming these delicious bar cookies for decades. When we bring them to parties we always get requests for the recipe. They are very easy and quick to make. As children we called them <i>Noel Bars</i> and we only made them during Christmas. One of my brothers adores these cookies and starting asking for them year-round. So now we called them <i>Walnut Bars. </i></span><span class="Apple-style-span" style="font-family: inherit; font-size: x-large;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">It is likely you already have these ingredients on hand in your kitchen. Whip up a batch and I dare you to try eating only one. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf77lIG2fMyqq6bob7GFLTo7_DkraoMO2fTFDihhCKq30SQKcof4sr4vfoZhE57NZI4aXzQeCyxaSsUf1mxhwjnEr5bnT0A_QEiCE9aRMqNMSU85jA6UdFluSAizR1NDVvFT0-myVAqQ/s1600/walnutsquaresingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf77lIG2fMyqq6bob7GFLTo7_DkraoMO2fTFDihhCKq30SQKcof4sr4vfoZhE57NZI4aXzQeCyxaSsUf1mxhwjnEr5bnT0A_QEiCE9aRMqNMSU85jA6UdFluSAizR1NDVvFT0-myVAqQ/s400/walnutsquaresingred.jpg" width="400" /></span></a></div>
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<span style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: inherit;">Walnut Bars</span></b></span><span class="Apple-style-span" style="font-family: inherit; font-size: large;"> </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 cup walnuts</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons butter</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/3 cup flour</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 teaspoon vanilla</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/8 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/8 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">confectioners' sugar </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DU0-F_ct6HCbi9Kp3ODIFCIY25zYldKYcmH-YgNOX48K6CC0fbhmT21QzKjTTTNgmHcb78s1nwccZ9TEAVY52_PP0AvGdSQVd8I0Xspi-8N7CIeBsZMSD5GICPGZq3zgk4Jf1P_jzBI/s1600/walnutsquaresbutter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DU0-F_ct6HCbi9Kp3ODIFCIY25zYldKYcmH-YgNOX48K6CC0fbhmT21QzKjTTTNgmHcb78s1nwccZ9TEAVY52_PP0AvGdSQVd8I0Xspi-8N7CIeBsZMSD5GICPGZq3zgk4Jf1P_jzBI/s640/walnutsquaresbutter.jpg" width="640" /></a> </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1) Use a 9x9 inch baking pan. Put the butter in the pan and place it into a 350 degree oven while you mix the rest of the ingredients.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1DOPfVPQ91WbtzyLkppNaefsO8sTiSZASy1y-fgCxJZifAWFURmNFbHemyoAVc8PIc8XciyXaebHROi4SxDBR5F0irdePvMUgaQWQYmhCV1p6XYud9ar3e5DmBZPHYpUeotoM0G8UpE/s1600/walnutsquareschoppednuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1DOPfVPQ91WbtzyLkppNaefsO8sTiSZASy1y-fgCxJZifAWFURmNFbHemyoAVc8PIc8XciyXaebHROi4SxDBR5F0irdePvMUgaQWQYmhCV1p6XYud9ar3e5DmBZPHYpUeotoM0G8UpE/s640/walnutsquareschoppednuts.jpg" width="640" /></a></div>
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<span style="font-size: large;">2) If you are using whole walnuts, chop or break them up into smaller pieces.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYPu1t55Ccn7J2-zmWk6GjjreWFtvFgg_EhMFiAVpj96BXah7sPvJsnj6mJ3GC-IT37lqB549qwiu26wzRVp-vPVhYZ64RfhLIM7HBdqQJae2AVG-NgtulViBGWyBC0wrV1rcAB9jiys/s1600/walnutsquaressugareggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYPu1t55Ccn7J2-zmWk6GjjreWFtvFgg_EhMFiAVpj96BXah7sPvJsnj6mJ3GC-IT37lqB549qwiu26wzRVp-vPVhYZ64RfhLIM7HBdqQJae2AVG-NgtulViBGWyBC0wrV1rcAB9jiys/s640/walnutsquaressugareggs.jpg" width="640" /></a></div>
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<span style="font-size: large;">3) Mix together the flour, baking soda, and salt. Then stir in the sugar, eggs, and vanilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieFtYMAxKzDQb8Mh-ZmFq26HtoIJdf_MATB0LVLkRHxHMhDwlailbjrzSpTvN3tKoOFrHIQ6VUFhx3msztwzzZh2g02rNVVTefqUHZS2stTTP74H2EuRExeafzT71z5szjg4cqlgxEsc/s1600/walnutsquaresaddingnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieFtYMAxKzDQb8Mh-ZmFq26HtoIJdf_MATB0LVLkRHxHMhDwlailbjrzSpTvN3tKoOFrHIQ6VUFhx3msztwzzZh2g02rNVVTefqUHZS2stTTP74H2EuRExeafzT71z5szjg4cqlgxEsc/s640/walnutsquaresaddingnuts.jpg" width="478" /></a></div>
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<span style="font-size: large;">4) Mix the walnuts into the batter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DU0-F_ct6HCbi9Kp3ODIFCIY25zYldKYcmH-YgNOX48K6CC0fbhmT21QzKjTTTNgmHcb78s1nwccZ9TEAVY52_PP0AvGdSQVd8I0Xspi-8N7CIeBsZMSD5GICPGZq3zgk4Jf1P_jzBI/s1600/walnutsquaresbutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DU0-F_ct6HCbi9Kp3ODIFCIY25zYldKYcmH-YgNOX48K6CC0fbhmT21QzKjTTTNgmHcb78s1nwccZ9TEAVY52_PP0AvGdSQVd8I0Xspi-8N7CIeBsZMSD5GICPGZq3zgk4Jf1P_jzBI/s400/walnutsquaresbutter.jpg" width="400" /></a></div>
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<span style="font-size: large;">5) Pull out the pan and gently swirl the browned butter around in the pan, making sure it is evenly spread out. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPEDjsqWYMjK1JxnEIbIa1pk44kTs_7t6vo6J4xlWVB9Yj_Y7nkOaFNzSobbc9LcdTXQU3AMTKOEGck0mh0le_tlmkcEaEoMht0ZaqLqcpefAwPiWvYPpjAq45ulmaMMt0zz6AZ4n4aw/s1600/walnutsquaresbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPEDjsqWYMjK1JxnEIbIa1pk44kTs_7t6vo6J4xlWVB9Yj_Y7nkOaFNzSobbc9LcdTXQU3AMTKOEGck0mh0le_tlmkcEaEoMht0ZaqLqcpefAwPiWvYPpjAq45ulmaMMt0zz6AZ4n4aw/s640/walnutsquaresbatter.jpg" width="640" /></a></div>
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<span style="font-size: large;">6) Carefully drop the batter into the melted butter in the pan. <i>Do not stir the batter in the pan</i>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4GXtt2r5zBbV8LE__oHhsaDQuUIkAFoHLW_KJFMSM_Ui_d27DaZZCNkCXEbXzV3GsT72YR3hjc-cYH6-O0QlSczlLiTQP_EDt495Cg2Zdx7ozsAcmJ-Vaa22PUZkDmFmSezaDQrNMVY/s1600/walnutsquarescooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4GXtt2r5zBbV8LE__oHhsaDQuUIkAFoHLW_KJFMSM_Ui_d27DaZZCNkCXEbXzV3GsT72YR3hjc-cYH6-O0QlSczlLiTQP_EDt495Cg2Zdx7ozsAcmJ-Vaa22PUZkDmFmSezaDQrNMVY/s640/walnutsquarescooked.jpg" width="640" /></a></div>
<span style="font-size: large;">7) Bake for 20-25 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQhgtLcsytlI_n5N8aUDtjO4P6hZ0Z_lx7L3Nn3RJ0V0XN4FI_pQr9g2QhwIwb6Lv1AyN74NavRk4ChJwhL4pa-GQw3-a7wkggDuH3s55QTgmwItrgcLKtN7L1aJkE3V80Ox-FTEZtRA/s1600/walnutsquarespowderedsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQhgtLcsytlI_n5N8aUDtjO4P6hZ0Z_lx7L3Nn3RJ0V0XN4FI_pQr9g2QhwIwb6Lv1AyN74NavRk4ChJwhL4pa-GQw3-a7wkggDuH3s55QTgmwItrgcLKtN7L1aJkE3V80Ox-FTEZtRA/s640/walnutsquarespowderedsugar.jpg" width="640" /></a></div>
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<span style="font-size: large;">8) When the bars have cooled cut them into squares, <i>turn them over</i> and dust with a little confectioners' sugar.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fH4OcUEAi0vsNBiNSH6QkiM2LF85vLl1kGKoKq2NrbrIXyHhOJBuJ81AEPzhPGYKXz27gPefBVMOHie4rQC2YxkW_G6qSO2bKMmYHmkziQn40c1QSLAtXdbHIN6EwXQuvELvG4ZEEq0/s1600/walnutsquares2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fH4OcUEAi0vsNBiNSH6QkiM2LF85vLl1kGKoKq2NrbrIXyHhOJBuJ81AEPzhPGYKXz27gPefBVMOHie4rQC2YxkW_G6qSO2bKMmYHmkziQn40c1QSLAtXdbHIN6EwXQuvELvG4ZEEq0/s640/walnutsquares2.jpg" width="640" /></a></span></div>
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<span style="font-family: inherit; font-size: large;">This recipe can be baked in a smaller 8x8 in pan for thicker bars.</span> </div>
Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-51210049004402838342013-05-15T21:50:00.000-07:002013-05-16T08:44:30.804-07:00I'm strong to the finich cause I eats me spinach!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqKckGs7cdE_bdaOPbUEUFNdVrOOxNZRVJ0_jEinWZ369GcDtrYiuXPIggykBF3Dry_eF2wx_cHWOoGAvCZ9XlcyKYB-I4-Cb2SkpxfjyXHSt9DGtAwQIyskN40FeTLcdgj9IoAkeJ3s/s1600/spinachrisottowithjamie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqKckGs7cdE_bdaOPbUEUFNdVrOOxNZRVJ0_jEinWZ369GcDtrYiuXPIggykBF3Dry_eF2wx_cHWOoGAvCZ9XlcyKYB-I4-Cb2SkpxfjyXHSt9DGtAwQIyskN40FeTLcdgj9IoAkeJ3s/s640/spinachrisottowithjamie.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">Bring your family and friends to the table with this lovely spinach risotto that would make Popeye proud. Yes, I know another recipe from Jamie Oliver, but trust me -- you will be so glad I've given it the spotlight it deserves. Hey, look at these guys- Popeye, he's winking at you, he knows you want a bowl of this creamy goodness and well -- Jamie with his sly smile knows he has hit a home run with this dish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y_-FbH16rE6-5KzyLJ7CMjH8cPMuXKV56NspraK_rnAsyv-vhi20Kus-_Mx1IM0g2EyWg2-TfymzMibUoFFssjR0YtxmMLyjfOu5EwdJs9hL-0qAXq2qkHenFzErCLdCyWHXjC0_VQA/s1600/spinachriceinbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y_-FbH16rE6-5KzyLJ7CMjH8cPMuXKV56NspraK_rnAsyv-vhi20Kus-_Mx1IM0g2EyWg2-TfymzMibUoFFssjR0YtxmMLyjfOu5EwdJs9hL-0qAXq2qkHenFzErCLdCyWHXjC0_VQA/s640/spinachriceinbowl.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #353535; font-size: large;">My husband and I have Italian mothers
who are great cooks. As a result we both learned how to cook many of the
traditional dishes, and I guess you could say we're a little on the cocky side
when it comes to cooking and evaluating this cuisine. I have my dishes
that I do well, as does my husband. For instance, I can make a mean
gnocchi while my husband excels at risotto. I had never had risotto until
I met my husband and wondered how my mother could have overlooked this
wonderful dish during my childhood. After a few years of enjoying my
husband's risotto, I got it into my head that I could do it too. But this
was his dish and so he has always put me off when I asked him to show me how to
make it. Well not a problem, I thought. That’s what cookbooks are for,
right? </span><br />
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<span class="Apple-style-span" style="color: #353535; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyAVYQnMhUFfUc89OSUrboF3be5FTgvyEAHwk-B0HyYtOq12MVLVHY5UjezaUK-GJWDXfMkFViN7F8gFeM3l-BAgZ3Y_DYgcGDlDO58w7iGjJzZcncD6hEIQz7JT25KnLOsAbyzC1sLc/s1600/fannyatchezpanisse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyAVYQnMhUFfUc89OSUrboF3be5FTgvyEAHwk-B0HyYtOq12MVLVHY5UjezaUK-GJWDXfMkFViN7F8gFeM3l-BAgZ3Y_DYgcGDlDO58w7iGjJzZcncD6hEIQz7JT25KnLOsAbyzC1sLc/s400/fannyatchezpanisse.jpg" width="266" /></a></span></div>
<span class="Apple-style-span" style="color: #353535; font-size: large;">
</span><span class="Apple-style-span" style="color: #353535; font-size: large;">I decided to try the one from <u><a href="http://catalog.marinet.lib.ca.us/record=b1205395~S3" target="_blank">Fanny at Chez Panisse</a></u> by Alice Waters. It is a children's book so I figured
if a child could make it, I could too. It's a basic straightforward
recipe and a great one to start with if you have never made the dish.
But there are many other cookbooks with great instructions for making this
dish. You could also try- <u><a href="http://catalog.marinet.lib.ca.us/record=b1368969~S3" target="_blank">Lidia's Italian Table</a></u> by Lidia Bastianich (page 153) or <u><a href="http://catalog.marinet.lib.ca.us/record=b1501063~S3" target="_blank">Make It Italian</a></u> by Nancy Verde Barr (page 196).</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="color: #353535;"><span class="Apple-style-span" style="font-family: inherit;">I've been making this dish for a
while now, and I think it tastes as good as my husband's. But I could never get
him to admit this until I made Jamie Oliver's version from, <a href="http://catalog.marinet.lib.ca.us/record=b1678897~S3" target="_blank">Cook With Jamie, My Guide to Making You a Better Cook</a>. I will never forget the day and time he agreed that my risotto is as good as his. So I plan to
make this version repeatedly so my husband knows he is living with a risotto master. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gQyYnKX7tDZK2Z2GxK2tsexSRLKAcKrhWeteaJU_-tY1H-4ct1LWyJo4y1dvPWlH95igJvWOTlBssD545Wl9TQ4kLoI5TDg93zBiYVj6n9zM3CSv-qrMD9yqfMv7EG-WxpCOwRQ2oqI/s1600/spinachrisottorice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gQyYnKX7tDZK2Z2GxK2tsexSRLKAcKrhWeteaJU_-tY1H-4ct1LWyJo4y1dvPWlH95igJvWOTlBssD545Wl9TQ4kLoI5TDg93zBiYVj6n9zM3CSv-qrMD9yqfMv7EG-WxpCOwRQ2oqI/s400/spinachrisottorice.jpg" width="400" /></a></span></span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: x-large;"><b>Spinach and Goat's Cheese Risotto</b></span></div>
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<span class="Apple-style-span" style="color: #353535;"><span class="Apple-style-span" style="font-family: inherit;">Start by first making the spinach part of the recipe and then hold it off to the side while you make the risotto. Then add the chopped spinach after you finish cooking the risotto. </span></span></div>
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</div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> <u>Spinach part of recipe</u></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3 tablespoons butter</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 clove of garlic, peeled and chopped</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">nutmeg, for grating</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">5 oz of spinach, washed and dried (</span><span class="Apple-style-span" style="font-family: inherit;">You can use more if like, I tend to use 10 oz since the spinach cooks way down, just saute with a little more oil.</span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">)</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">salt and freshly ground pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 handful of grated parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1/2 lemon</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">4 oz of soft goat's cheese crumbled</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1) In a saucepan heat 1 tablespoon of butter, 2 tablespoons olive oil, the garlic and a good grating of nutmeg. When the butter is melted add the spinach.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO54yUOLMMsaCfubNwM9bmqIZeW7BMM-o3PpyTFwqUHX74UgyAmsVaGovN7tLKbQf2SrWlH74R7xjEGUDgeilLjbUhIf_NYqq5NhaMgK69zRQsG7Jl9VYRRM4v96N-LORV37NDtIsk-do/s1600/spinach1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO54yUOLMMsaCfubNwM9bmqIZeW7BMM-o3PpyTFwqUHX74UgyAmsVaGovN7tLKbQf2SrWlH74R7xjEGUDgeilLjbUhIf_NYqq5NhaMgK69zRQsG7Jl9VYRRM4v96N-LORV37NDtIsk-do/s320/spinach1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9VQptIC7WkRXrOCEHApn4Sun7OwXl6jfQgQyLkHibshSucwhfEdtmBkquy3Dd8FffTQdc5P5Dp_6l_5lp5pvaantz3deC8-6R8ysVTonTTJ1lMfJ5nYKmMitvQDZD9wawe1lKsM23hE/s1600/spinachrisotto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"></span></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2) Cook for 5 minutes, moving it around in the pan until it's wilted down. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHKfG5WTR_A57eogNX4jVafN3t2hATEVRNqvmJJoiPUOHtsu-GpQ1Ehx2bJa9aP1UVDmbuPaMHy1gGOo0UbNX0b11EBpN3gE-ZBu5i27A8E7iAnuLRgWWtB-M2hq8B6ZUyJefMMqPpQM/s1600/spinachchopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHKfG5WTR_A57eogNX4jVafN3t2hATEVRNqvmJJoiPUOHtsu-GpQ1Ehx2bJa9aP1UVDmbuPaMHy1gGOo0UbNX0b11EBpN3gE-ZBu5i27A8E7iAnuLRgWWtB-M2hq8B6ZUyJefMMqPpQM/s400/spinachchopped.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3) Finely chop or whiz the spinach in a food processor and season with salt and pepper. Now start the "basic risotto recipe" found below.</span><br />
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;"><u>Basic Risotto Recipe</u></span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">4-5 cups vegetable or chicken stock</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">2 tablespoons olive oil</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">1 tablespoon butter</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">1 medium onion peeled and finely chopped</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">optional 2 sticks of celery trimmed and finely chopped</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">2 cups of Arborio or Carnaroli rice</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">1 cup vermouth or dry white wine</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">1) Bring to simmer the stock in a saucepan.</span></div>
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<span class="Apple-style-span" style="color: #353535; font-family: inherit; font-size: large;">2) In a large pot add olive oil, butter, onion, and if using celery and cook gently for about 15 minutes until onion is soft, but without letting it develop color.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nVp987-rzlsT38dcHC_TmwIQ7yASxWrQHlgAVTy_a8lXh-t_8gwlbPd_JnYKs1IPcEsUKTePMgDkFk1dJCed7fMRxrVcEOFnVTJaJCReaeKP0ZE_CSJAmkvpb2ElmfFLbGKovBEb7_k/s1600/spinachonion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nVp987-rzlsT38dcHC_TmwIQ7yASxWrQHlgAVTy_a8lXh-t_8gwlbPd_JnYKs1IPcEsUKTePMgDkFk1dJCed7fMRxrVcEOFnVTJaJCReaeKP0ZE_CSJAmkvpb2ElmfFLbGKovBEb7_k/s320/spinachonion.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjYwPeGhtlD2rFpV4Q6c5REkQaZWBdI_B3UNp5-PmFGDahGhZzX1pZZqNFuXmTldNcGMz7wli4S18I_0YwnoBgjJx9LMC_B-grX2Ejvx7_vcbe9tCPtdLwALoCb63LeGSSKdLW-a3O4U/s1600/spinachrisotto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 3) Add rice, it will sizzle. Turn up the heat and stir until the rice is well coated with the oil, butter & onion.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH7ql0ZiifQmm39ipg-5hDzzBbtbfzKvJ9ORatmHHbUQK3GwxJFajNTFe-aXa0jISGdB61pxM-UOoF6dyQGgEzl-buALtyDZLGBtR9wufzLUUYCq-0fenhYlwakQ2KnBYkc9FvgQ9Qiw/s1600/spinachrisotto3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH7ql0ZiifQmm39ipg-5hDzzBbtbfzKvJ9ORatmHHbUQK3GwxJFajNTFe-aXa0jISGdB61pxM-UOoF6dyQGgEzl-buALtyDZLGBtR9wufzLUUYCq-0fenhYlwakQ2KnBYkc9FvgQ9Qiw/s320/spinachrisotto3.jpg" style="cursor: move;" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb8pgVmr2aVPtI2WexvEA79TXkyg849BtP1P2jGan_DzE2ZL1gkJcX8wB5SuEJNwk69k3hheXsTpKxYXOXdaXE2IND0KYgrgN96Ge-_Ayjrlwj0KaX9ukZSF8NWYY4YFvJt7U7AK6SLw/s1600/spinachonion%2526rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb8pgVmr2aVPtI2WexvEA79TXkyg849BtP1P2jGan_DzE2ZL1gkJcX8wB5SuEJNwk69k3hheXsTpKxYXOXdaXE2IND0KYgrgN96Ge-_Ayjrlwj0KaX9ukZSF8NWYY4YFvJt7U7AK6SLw/s320/spinachonion%2526rice.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 4) Pour in the vermouth or wine. Keep stirring all the time until it has evaporated.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfxmzrBp9XWC2BF7H4jMBfs99iNjjXhlZcCvJobBVUquphHSQ7n4Dh4fNPnZ4gh2Y_JiJdm3sn6FnKfMIITA_fK7XJPmeuE5yEu1hweOi4LWCKvDkqxVXvnE6nuxpgBt_u4G-o7MOX_Q/s1600/spinachrisotto4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfxmzrBp9XWC2BF7H4jMBfs99iNjjXhlZcCvJobBVUquphHSQ7n4Dh4fNPnZ4gh2Y_JiJdm3sn6FnKfMIITA_fK7XJPmeuE5yEu1hweOi4LWCKvDkqxVXvnE6nuxpgBt_u4G-o7MOX_Q/s400/spinachrisotto4.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 5) Add the stock to the rice. <i>Only one ladle at a time, stirring frequently </i>and waiting until it has been fully absorbed before adding more stock. The heat should be at a low simmer so the rice doesn't cook too quickly. Continue adding ladlefuls of stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water. This process will take about 15 minutes. Be careful not to overcook the rice, it should hold its shape, but be soft, creamy and oozy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHzH9ABvHtz94NEfwOOVLn0CbJ_H8TgJosr3R3pFwMwIghpDfI1piaxaolN9O8o4cqhJLiGBAl0mC8OksJ-aB9trcKA1XjWv2VmGyoCwWGPkP83l33X63jzKpN3_57OHlwe9DBXaJxCI/s1600/spinachrisotto5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHzH9ABvHtz94NEfwOOVLn0CbJ_H8TgJosr3R3pFwMwIghpDfI1piaxaolN9O8o4cqhJLiGBAl0mC8OksJ-aB9trcKA1XjWv2VmGyoCwWGPkP83l33X63jzKpN3_57OHlwe9DBXaJxCI/s320/spinachrisotto5.jpg" style="cursor: move;" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">6) Stir in your chopped spinach into the rice. Then stir in 2 tablespoons butter and the Parmesan cheese. Squeeze in the juice from 1/2 of the lemon. Check the seasoning and add some salt and pepper if needed. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBaGhnolRDyllhfRFH_ShDA96l25q8R-ZdXTfdraIPYNXAmw3-pEm918KUkpLLiITgqugPcakuxdssBVMDa2ZaDq0b6pdSa5UTLd_qBfj9g6daSeAoq2QupqhqDNDIEEbD7ouyWj6YAQ/s1600/spinachricefinished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBaGhnolRDyllhfRFH_ShDA96l25q8R-ZdXTfdraIPYNXAmw3-pEm918KUkpLLiITgqugPcakuxdssBVMDa2ZaDq0b6pdSa5UTLd_qBfj9g6daSeAoq2QupqhqDNDIEEbD7ouyWj6YAQ/s640/spinachricefinished.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Put a lid on the pan and let the risotto rest for a minute, before folding in the goat's cheese. For a nice presentation- add a sprinkle of lemon zest and goat's cheese to the top of each serving.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPfCmB2AcEAXQPPdS9E8mNUpEJVCVnT-txwxiou_nwF4bCjR4BjGi8jO-Dl3SXSwUuiy4F1HEpeexUioks0IWr3WyuC86zqLFvFIBZOevvegbd8_H2Ctb2btN-auA6qZiUPaSt6LPBeo/s1600/spinachrisottobrownbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPfCmB2AcEAXQPPdS9E8mNUpEJVCVnT-txwxiou_nwF4bCjR4BjGi8jO-Dl3SXSwUuiy4F1HEpeexUioks0IWr3WyuC86zqLFvFIBZOevvegbd8_H2Ctb2btN-auA6qZiUPaSt6LPBeo/s640/spinachrisottobrownbowl.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">7) And now as Jamie says, "tuck in" and enjoy!</span>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-20494509830286069492013-04-22T18:49:00.002-07:002013-04-22T18:49:54.323-07:00Create Your Own Lace Fabric!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e3kGhCLj3nlqb9OA7_6-12FPO9KX1xYBlWnBoCbe0ZaLvg3yq8RNaLlfMMlLiCbFr8UMCTc6sXFXJx7AnOekk0O4wIea-CJPTgGZ5uRIBYm-0eTBDloCHk8WsIzHGSza7bpQ9fMj8ug/s1600/lacebluepillow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e3kGhCLj3nlqb9OA7_6-12FPO9KX1xYBlWnBoCbe0ZaLvg3yq8RNaLlfMMlLiCbFr8UMCTc6sXFXJx7AnOekk0O4wIea-CJPTgGZ5uRIBYm-0eTBDloCHk8WsIzHGSza7bpQ9fMj8ug/s640/lacebluepillow2.jpg" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: inherit;">This is a super easy, inexpensive and quick craft project that can be adapted to a variety of fabric projects. I found it in a great source called the <span style="color: blue;"><a href="http://catalog.marinet.lib.ca.us/record=b1457501*eng" target="_blank">Crafter's Project Book by Mary Ann Hall & Sandra Salamony</a></span>. This book is a wonderful resource for projects that range from simple to involved. It is divided into four categories: Paper, Fabric, Ceramic/Glass and Metal/Wire/Wood. The authors offer tips and variations on many of the projects and the instructions are clear and concise, although no extra photos or illustrations are included beyond the final project. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL0s6APAFjk6Yo3RgCTIvMRitiAt5R7Li7CpJoem7XAD8PTqBB80VkPF3AJc006A5i4njdweFfzSJglK6CfB1zpTSEUWS2tUhyuB5hjPiO-KXXvoPH1BGI01Ym__i4I3-DbbZ6NVXRrI/s1600/lace-book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL0s6APAFjk6Yo3RgCTIvMRitiAt5R7Li7CpJoem7XAD8PTqBB80VkPF3AJc006A5i4njdweFfzSJglK6CfB1zpTSEUWS2tUhyuB5hjPiO-KXXvoPH1BGI01Ym__i4I3-DbbZ6NVXRrI/s320/lace-book.jpg" width="235" /></a></div>
<span style="font-family: inherit;"><span style="font-size: large;">You will need: a spray bottle that produces a fine mist but doesn't
drip, chlorine bleach, a large bucket filled with a mixture of cold water and white distilled vinegar (I used about 2 cups of vinegar), dark colored
fabric or a garment (made from natural fibers such as cotton, linen or rayon), lace, rubber or latex gloves, glasses or safety goggles, and some type of
protective drop cloth or newspaper.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjRbo9mB5GRPpBY-dntsEgBaQx0-XzJjzRw3MnHg3OWnCm7ktcd57n0eumYEqyl5iDtWl3L0Q0_c8UXVkQ6VKQsouXVEPNZ-kweA9FmCNLGFAZ2b63VbY7k6NNujJykaeYlcSA4tBbsc/s1600/lace1.jpg" imageanchor="1"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjRbo9mB5GRPpBY-dntsEgBaQx0-XzJjzRw3MnHg3OWnCm7ktcd57n0eumYEqyl5iDtWl3L0Q0_c8UXVkQ6VKQsouXVEPNZ-kweA9FmCNLGFAZ2b63VbY7k6NNujJykaeYlcSA4tBbsc/s400/lace1.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: large;">1. If your fabric or garment is new, wash and dry it to remove sizing and preshrink it.</span></span></div>
<span style="font-family: inherit;"><span style="font-size: large;">2. Work outdoors (<i><b>but not on a windy day</b></i>) and put down a drop cloth or newspaper. Carefully lay out your fabric or garment, smoothing it flat. If you have a shirt or tee, protect the back by inserting cardboard or foil into the center so the bleach doesn't reach the bottom layer of the garment. See picture below.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb_r-KQktkmujiHOnv66_SYi4583W-9egB34umBrlblHG7AWIkUNSu7bVsWa7ayjxZgUW0cDMyjKA0ahVRx4ykfD8ukPB4q5O-n2ic3sWd5Q96SKrRQ3Y3DPpIxrCISPiVigZ8Lvpa58/s1600/laceblueteesetup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb_r-KQktkmujiHOnv66_SYi4583W-9egB34umBrlblHG7AWIkUNSu7bVsWa7ayjxZgUW0cDMyjKA0ahVRx4ykfD8ukPB4q5O-n2ic3sWd5Q96SKrRQ3Y3DPpIxrCISPiVigZ8Lvpa58/s400/laceblueteesetup.jpg" width="297" /> </a></div>
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<span style="font-family: inherit;"><span style="font-size: large;">3. Carefully lay down your lace. Try to select lace that has some weight to it and a bold or distinctive pattern. I purchased a very small amount (2/3 of a yard) and cut it in half. Then I carefully placed the pieces side by side to get the width I needed. You can reuse the lace many times, just make sure you wash out the bleach so it doesn't destroy the fibers. Alternatively you could use other items for a stencil, such as a fern frond or leaf, a doily or lace tablecloth. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ywrPDMFiiDBoID3_1TskX046Z1RL6jGa3OHoAywT3jSW-SA6WeOBsfqd1KjjV_1qVj-K2GrtOsYMt8HCptDmzu7FZZsS2Dxx-o4Eexdr6MkCzm0aHtzQIKJtuUqbGQ8aUEtki-V4PFk/s1600/lacesetup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ywrPDMFiiDBoID3_1TskX046Z1RL6jGa3OHoAywT3jSW-SA6WeOBsfqd1KjjV_1qVj-K2GrtOsYMt8HCptDmzu7FZZsS2Dxx-o4Eexdr6MkCzm0aHtzQIKJtuUqbGQ8aUEtki-V4PFk/s320/lacesetup.jpg" width="320" /> </a></div>
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<span style="font-family: inherit;"><span style="font-size: large;">4. Put on your gloves and glasses to protect yourself. Using your spray bottle lightly mist bleach over the lace and fabric. If you want the bleach to work more slowly, dilute the bleach with water rather than using it full strength. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTsf5X2nrpiHEzVFP7IgWIffbFiJjbQi0rH1SJvOvvvJRRUS9-b3H5M-40vgeHgcWvYlMo6TSZC2EDd-n04ICG-a3Q59DOMtaYXOqtYuQH9NYa8UbSrXpk2ny1_pyDM9a59eqhoYj7Mw/s1600/lace%253Abucket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTsf5X2nrpiHEzVFP7IgWIffbFiJjbQi0rH1SJvOvvvJRRUS9-b3H5M-40vgeHgcWvYlMo6TSZC2EDd-n04ICG-a3Q59DOMtaYXOqtYuQH9NYa8UbSrXpk2ny1_pyDM9a59eqhoYj7Mw/s320/lace%253Abucket.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="font-size: large;">5. Carefully lift off the lace and place it in the solution of vinegar and
water to neutralize the action of the bleach. Now watch the fabric;
when the lace pattern has emerged enough to suit you, place the fabric in
the bucket of vinegar and water solution and gently swish it around.
After a minute or so wash out your fabric or garment and lace with soap
either by hand or in a washing machine. For shirts with sleeves- repeat the whole process on the back of the shirt after you have washed and dried the garment. Don't forget to protect the front of the garment from the bleach.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqkzL4n5x_YBWWJyKFFy28a097PkdaZf4usd36cHwH4u8oxnFJQQ2xVxo5n2w5534eHYCASR8402QypQiYGvdXdv0rzLatFaPms7VLEv7-Avcrk8R31aIVpOlGvKTNxclpc9N7-7AlpU/s1600/laceblackteecloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqkzL4n5x_YBWWJyKFFy28a097PkdaZf4usd36cHwH4u8oxnFJQQ2xVxo5n2w5534eHYCASR8402QypQiYGvdXdv0rzLatFaPms7VLEv7-Avcrk8R31aIVpOlGvKTNxclpc9N7-7AlpU/s320/laceblackteecloseup.jpg" width="238" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Keep in mind that not all colors bleach the same. Black can become brown, or gray or a purple pink. If you have extra fabric you can do a test swatch to see how it will turn out. Remember the darker the color of the fabric the more dramatic your results will be. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_eSAq1CwldiXAfXHf0h7jUtwlUVLo6fQ62xdnxN9OdTXYuJMWXXokz1pdx7jEVLmiRsDuS62j0a_NwcnFxZgbFRcNn7gU9OFOszucONjls7d3nPhnCfa0jQvUbSlAYrjhPkBGPyvbro/s1600/lacebluetee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_eSAq1CwldiXAfXHf0h7jUtwlUVLo6fQ62xdnxN9OdTXYuJMWXXokz1pdx7jEVLmiRsDuS62j0a_NwcnFxZgbFRcNn7gU9OFOszucONjls7d3nPhnCfa0jQvUbSlAYrjhPkBGPyvbro/s400/lacebluetee2.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-45LorGs07rrNCq5oEXJ57fNj5B61iQM_HzOcQPrB-E4nJCZYLaBatPcza-yb204RT757v155Rn9Y9scX4WSzMCWjHj288Kng61pk8-8P5kF2MDLznarwe_foxRq1WcEVPmTA75nwZg/s1600/laceblacktee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-45LorGs07rrNCq5oEXJ57fNj5B61iQM_HzOcQPrB-E4nJCZYLaBatPcza-yb204RT757v155Rn9Y9scX4WSzMCWjHj288Kng61pk8-8P5kF2MDLznarwe_foxRq1WcEVPmTA75nwZg/s640/laceblacktee.jpg" width="512" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAYS6hLZ181dYeTKvYTD-KouPe4QaTjA4s_e6tSfTb4Kcle0SZ9hgLWSNoKMdfzoz48LZkDn9V6kjfpKV72lh6VXSCQeAzRKH-1Z46BDpdZG5XThMzZ_P0SKdWwPXGS06DVPpSc99bLE/s1600/lacegraypillow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAYS6hLZ181dYeTKvYTD-KouPe4QaTjA4s_e6tSfTb4Kcle0SZ9hgLWSNoKMdfzoz48LZkDn9V6kjfpKV72lh6VXSCQeAzRKH-1Z46BDpdZG5XThMzZ_P0SKdWwPXGS06DVPpSc99bLE/s320/lacegraypillow2.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">On this piece you can see my spray bottle started dripping and left splotches on the fabric.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8lSp8D79TiRPrnZXaTcjg-UuN4aZX4Z7J3DA09QsaSGyvOpbaVoxuV7noDaaIyIb0jbrAeyJoSaLIz6NtwKoe34ZAsUf451OvJQkGukTmN5XuPrR0pF6FHgkCHEiO_DGe_wLclk1hJA/s1600/lacegraypillow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8lSp8D79TiRPrnZXaTcjg-UuN4aZX4Z7J3DA09QsaSGyvOpbaVoxuV7noDaaIyIb0jbrAeyJoSaLIz6NtwKoe34ZAsUf451OvJQkGukTmN5XuPrR0pF6FHgkCHEiO_DGe_wLclk1hJA/s400/lacegraypillow.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIN_hhfN9tvZVinAnnqz7EWjLcEN4zvwQzIM7D94pV90bapYn09Ij8a-H5P-Qh0P3Z5VbyCEtbxsdrYX3tU2x_UqxXZbaD0nggJR49UWEdxZPj4ONOJ-6tMC_dFeq_Cne4qpDpbyhHCJY/s1600/lacebluefabric.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIN_hhfN9tvZVinAnnqz7EWjLcEN4zvwQzIM7D94pV90bapYn09Ij8a-H5P-Qh0P3Z5VbyCEtbxsdrYX3tU2x_UqxXZbaD0nggJR49UWEdxZPj4ONOJ-6tMC_dFeq_Cne4qpDpbyhHCJY/s400/lacebluefabric.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: large;">T</span>he dark denim bleached to a worn looking lighter blue color<span style="font-size: large;"> and</span> because of the texture of the fabric the lace pattern was less crisp then the smoother fabrics. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4lqalFWU15pv7rCcAmmWs2eaeeMFyhArMZomOG4ncW367eRThbJsylvyhe2QPsl5Y3N3ODOCiJFdFEG5l_2AsosVub1394zxjOr0cHUatRAufOL8pK6amZjtAcFob71EBOMMyY73Zzg/s1600/lacebluepillow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4lqalFWU15pv7rCcAmmWs2eaeeMFyhArMZomOG4ncW367eRThbJsylvyhe2QPsl5Y3N3ODOCiJFdFEG5l_2AsosVub1394zxjOr0cHUatRAufOL8pK6amZjtAcFob71EBOMMyY73Zzg/s400/lacebluepillow.jpg" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have fun experimenting!</td></tr>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com1tag:blogger.com,1999:blog-1570112898279661389.post-76544202082429068432013-03-24T17:58:00.000-07:002013-03-25T21:03:31.179-07:00Egg stravaganza - Three ways to decorate your eggs!<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #741b47;">Marbleized eggs</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXetISLLAsCjDdMTyG-omRDd2UUeL2C0NqBXrQf5kB5wDMWb7-mD8itUxMvvaDyOh7wDHFiTkW6gCnprVBFTzG2xvKwA-ZIJCcH64On2FPRR_vn2joteE6ww_N8fGSkd8iEPs_7vx8dg/s1600/marbleeggs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXetISLLAsCjDdMTyG-omRDd2UUeL2C0NqBXrQf5kB5wDMWb7-mD8itUxMvvaDyOh7wDHFiTkW6gCnprVBFTzG2xvKwA-ZIJCcH64On2FPRR_vn2joteE6ww_N8fGSkd8iEPs_7vx8dg/s640/marbleeggs1.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">These marbleized eggs are from<a href="http://catalog.marinet.lib.ca.us/record=b1806882~S3" target="_blank"> <i>Martha Stewart's Handmade Holiday Crafts</i></a>. There are many egg dying and decorating ideas in this book and this one looked the most kid friendly. It is very simple, although you will want to supervise young children if you don't want food coloring in unexpected places. Two tips- Use less oil, a tablespoon was too much. Also I had better results when I dipped the eggs in rather than rolling the egg in the dye.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoZKEOu3Bm5yKCyu9QVDfNGISdfbvVo_MAOSJTNfLyA2tpmh7Wujpf7maxFhHOj5BQxrMTuLFGWq0i7L5HUk3U0Io9rxsfl3MiwlpRpY59WDKn5RNSNm02LE_C16r8nbb8ikzAh2tC8E/s1600/marbleeggs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoZKEOu3Bm5yKCyu9QVDfNGISdfbvVo_MAOSJTNfLyA2tpmh7Wujpf7maxFhHOj5BQxrMTuLFGWq0i7L5HUk3U0Io9rxsfl3MiwlpRpY59WDKn5RNSNm02LE_C16r8nbb8ikzAh2tC8E/s640/marbleeggs2.jpg" width="640" /></a></div>
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<span class="subhead-level1" style="display: block; font-size: xx-small; font-weight: 100; line-height: 1.3; margin-bottom: 0.3125em; text-align: center;">Marbleized Easter Eggs How-To</span><span class="Apple-style-span" style="font-size: large;"> </span><br />
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<span class="Apple-style-span" style="font-size: large;"> 1. Prepare a dye bath in a small heatproof mixing bowl: Mix 1 teaspoon of vinegar and 20 drops of food coloring (use more to intensify color) with 1 cup of hot water. Add an egg, and submerge it until it turns the desired hue. Remove egg; let dry, about 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 2. In a shallow, wide bowl, prepare another batch of dye in a darker or different shade; this will provide the swirls. The liquid should be 1/2 inch deep. Add about 1-2 teaspoons of cooking oil (you may need more depending on the size of the container). Run a fork through this mixture, creating swirls of oil on the surface. Place the dyed egg in the marbleizing mixture, and roll it once around the bowl to pick up the oil streaks; remove, and blot gently with a paper towel. Let dry, 30 minutes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBulnyyAwllzsXOIXm4X3OE9RvhiXVbV4mE54Kb8jqYdoS04yTXWlSPFCYpGgaxUBYQ-5qadsKjbRQnWhAnJxdMuepV5ev8Ge2PAQYqnjb5oKkXkX6XWJVHPnWeFMKt7XKP8tMFU-APaw/s1600/marblizedeggdrying.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBulnyyAwllzsXOIXm4X3OE9RvhiXVbV4mE54Kb8jqYdoS04yTXWlSPFCYpGgaxUBYQ-5qadsKjbRQnWhAnJxdMuepV5ev8Ge2PAQYqnjb5oKkXkX6XWJVHPnWeFMKt7XKP8tMFU-APaw/s320/marblizedeggdrying.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For more distinct veining don't pat dry.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoedTQwfLmqzNoTO1aeOBaVj3Dvl1kYJnUJMt0dHDndxUYZivEZOPHn66PaQw5Ew1oJgXeHYqe19zGmWCxJ7YWPLwZgBAnDYkO2z6iiohMWqZ8x4OvzfoEmUoWE9IasseHw7feSR_pKs0/s1600/marblizedeggdippedinoil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoedTQwfLmqzNoTO1aeOBaVj3Dvl1kYJnUJMt0dHDndxUYZivEZOPHn66PaQw5Ew1oJgXeHYqe19zGmWCxJ7YWPLwZgBAnDYkO2z6iiohMWqZ8x4OvzfoEmUoWE9IasseHw7feSR_pKs0/s200/marblizedeggdippedinoil.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tip- Dip egg rather than let it roll around in the dye.</td></tr>
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<span class="Apple-style-span" style="color: red; font-family: inherit; font-size: x-large;">Ukrainian Decorated Eggs</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeIQ-ZlOrQhIO22kDjNgYtjIpNwZSlww9OWxHeDM-Modh53BLfsLYFVO_4CmHR5Z59IKtPUZjXk_2YVfypuYEl2bQPuLuEGPyeoyZICuDvUSAk0Ax8AW6eTS2P8JbOryXPpPIa1kLSoM/s1600/pysankybox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeIQ-ZlOrQhIO22kDjNgYtjIpNwZSlww9OWxHeDM-Modh53BLfsLYFVO_4CmHR5Z59IKtPUZjXk_2YVfypuYEl2bQPuLuEGPyeoyZICuDvUSAk0Ax8AW6eTS2P8JbOryXPpPIa1kLSoM/s640/pysankybox.jpg" width="580" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Also known as pysanky this type of egg decorating offers striking results. I like to think of it as doodling on eggs with wax. It is just like batik, but instead of fabric you're working on an egg shell. </span><span class="Apple-style-span" style="font-size: large;">As you draw on the egg with wax it then protects that area from the next dye that egg is dipped into. You repeat this process going from the lightest to the darkest color of dye. The best part is when you melt the wax off revealing the bright colors underneath. This process is not as difficult as you might imagine, just a bit time consuming, but in a very good way!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje982ZPY0bf0AP9JlHT9oKPpg7qZ49uW4tMLgCYd2GAMBZlua3CcMDsukkHedAxIkGzA8u4Gch_w44Gn7MfE6otqPxMbBGFhwipujmtF0-DKg3BAdVqX4hA398kMHS283KyGsRcwKkkDM/s1600/pysanky1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje982ZPY0bf0AP9JlHT9oKPpg7qZ49uW4tMLgCYd2GAMBZlua3CcMDsukkHedAxIkGzA8u4Gch_w44Gn7MfE6otqPxMbBGFhwipujmtF0-DKg3BAdVqX4hA398kMHS283KyGsRcwKkkDM/s400/pysanky1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rjBmEaCD2wodXPCK6navYiJe_1VVGjgx_3uyJ3E-RYuA4gMj0PksXDggIoAokJAI3e1_lPIM0IzItnxAifwkfhLjTss5XFV28pids49g6aujIRjGyDaHP-Bkrw2osemDhKrqvhnKLgs/s1600/pysanky2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rjBmEaCD2wodXPCK6navYiJe_1VVGjgx_3uyJ3E-RYuA4gMj0PksXDggIoAokJAI3e1_lPIM0IzItnxAifwkfhLjTss5XFV28pids49g6aujIRjGyDaHP-Bkrw2osemDhKrqvhnKLgs/s400/pysanky2.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: x-large;"> Basic Instructions </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">These are streamlined instructions, for more complete directions and numerous design ideas consult the book <a href="http://catalog.marinet.lib.ca.us/record=b1323026~S3" target="_blank"><i>Decorating Eggs</i> by Jane Pollack</a>. You'll need some
inexpensive, but unique supplies. I've found two places in the area
that sell the supplies- Rainbow Fabrics in Fairfax and The Caning Shop
in Berkeley. There are kits you can buy that have the dyes, kistka, beeswax and often include a booklet of instructions and designs. You can
also easily find these supplies on the internet. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Supplies you will need:<i> </i><u><i>raw room temperature</i></u> white eggs, beeswax, kistka, dyes, candle, pencil, and paper towels.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqylDHMpnJs2E-FwwwmU5xVcKeQlIoI1OknAjmHvBzXAoZciF-m3tDEd6nXQMH_e1BlVBIrQYKD2bKoAS9GC7oAGhph1gGYB8uWs2eAYih0wfu1MmEmnZDa969eD1xV2iQvT7bImKMZ4o/s1600/pysankytools.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqylDHMpnJs2E-FwwwmU5xVcKeQlIoI1OknAjmHvBzXAoZciF-m3tDEd6nXQMH_e1BlVBIrQYKD2bKoAS9GC7oAGhph1gGYB8uWs2eAYih0wfu1MmEmnZDa969eD1xV2iQvT7bImKMZ4o/s400/pysankytools.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kistkas & beeswax<span class="Apple-style-span" style="font-size: small;"><br /></span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span class="Apple-style-span">1. Wash your hands!</span> Oils from your hands will adhere to the egg shell and make the dying uneven. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2. Make sure your eggs are at room temperature. Wax will not stick to cold, damp eggs and dying will be uneven.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 3. Lightly draw on your design and/or guidelines on your egg with the pencil. Try using a rubber band to help with drawing long straight lines. <i>Do not erase</i> any mistakes, erasing can cause uneven dying. The pencil marks disappear when the wax is melted off. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A8ukbVf85zveWOUOBmglK330_lFvQLOM38wuYhpuD6E1tPGxcUykM3vvJBtu88SIZJx1BJoZAXDFSo1ZJrlnctOfS5oTK7P6joPbkx-lRjB9K6_FoXMm2agIozmCtaLA8rnwn1C5NL0/s1600/pysankyrubberbank.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A8ukbVf85zveWOUOBmglK330_lFvQLOM38wuYhpuD6E1tPGxcUykM3vvJBtu88SIZJx1BJoZAXDFSo1ZJrlnctOfS5oTK7P6joPbkx-lRjB9K6_FoXMm2agIozmCtaLA8rnwn1C5NL0/s320/pysankyrubberbank.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> 4. When you are ready to use the kistka light your candle and heat the brass funnel part (not the tip) of the of the tool in the flame. Use the heated part of the funnel to scoop out a little bit of beeswax. It will melt from the heat. Practice drawing on a some paper until you get the wax easily flowing and you feel comfortable using the tool. I like to work on a paper plate and use it to test the flow of the melted wax. The kistka and melted beeswax will eventually pick up some of the soot from the flame, this is normal and helpful, as it is much easier to see the darkened wax on egg shell. You will need to reheat your kistka in the flame every so often to keep the wax melted. Draw on the egg as you would a pencil.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUABhnA5ODkZfHgJ93vfhlMTzExu2UcBlXKCTkLo0110PpLSi2f6Qbc5Va67etAkh40QSbZCyp6yjLbgOfX0hnag5iQqJCsyhp0h4jVn94h1ayNG4WdS7xdB8tbyTokSlTcTBURVyRGk/s1600/pysankymelt&scoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUABhnA5ODkZfHgJ93vfhlMTzExu2UcBlXKCTkLo0110PpLSi2f6Qbc5Va67etAkh40QSbZCyp6yjLbgOfX0hnag5iQqJCsyhp0h4jVn94h1ayNG4WdS7xdB8tbyTokSlTcTBURVyRGk/s640/pysankymelt&scoup.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heating the kistka and scouping up wax.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFyBfzA2MkYmnVdr5Trr5UOrdPNfVB0wnNJr3wVKmSeeMbSymj8XQfBsK17UtdngDG9VmMn8F1GEnVT-QIfNNnbq6mG1y-Mf0xIg1dbOQeXQPo3ny8kwPcESZYP06QCVkoEJxzKtlYJ8/s1600/pysankypracticing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFyBfzA2MkYmnVdr5Trr5UOrdPNfVB0wnNJr3wVKmSeeMbSymj8XQfBsK17UtdngDG9VmMn8F1GEnVT-QIfNNnbq6mG1y-Mf0xIg1dbOQeXQPo3ny8kwPcESZYP06QCVkoEJxzKtlYJ8/s320/pysankypracticing.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you overheat the wax it will puddle. Practice first on some paper.</td></tr>
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<span class="Apple-style-span" style="font-size: large;">5. Draw everywhere you want the egg to be white.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexQlkjlATaxxtlBw9-9R9C-JZai4w9YrpLWIxbga1rvugHQHC5VMbppoEn3k4w7ZU8pBxhlahW6BDHH2Gc7k1F1eU5mc6LYIljOS-Tnfsj2GHJL0-H1dy_-QgWCMnpHTP-7I0ef3cLqU/s1600/pysankywhite.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexQlkjlATaxxtlBw9-9R9C-JZai4w9YrpLWIxbga1rvugHQHC5VMbppoEn3k4w7ZU8pBxhlahW6BDHH2Gc7k1F1eU5mc6LYIljOS-Tnfsj2GHJL0-H1dy_-QgWCMnpHTP-7I0ef3cLqU/s400/pysankywhite.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hold your pinky finger against the egg to keep your hand steady.</td></tr>
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<span class="Apple-style-span" style="font-size: large;">6. Dip your egg for 30 or so seconds into a bath of one quart of water with a couple of tablespoons of vinegar. This will clean the egg of any oils and help the egg take the dye evenly. Dry egg with paper towel, patting not rubbing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI_xZqOnI0-Btv5mFx-pFShTsN80UxB38okLD1qZtmWL3m4dcv3btVTkJ-4vUfaFzbScI76Uv3buSLo1g9AgoCazaffJ5y5bHMTlQpEBou3YfhfFz0-B1efIa2_Lv6QZmqMhf-oWfqbQ/s1600/pysankyvinegarbath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI_xZqOnI0-Btv5mFx-pFShTsN80UxB38okLD1qZtmWL3m4dcv3btVTkJ-4vUfaFzbScI76Uv3buSLo1g9AgoCazaffJ5y5bHMTlQpEBou3YfhfFz0-B1efIa2_Lv6QZmqMhf-oWfqbQ/s320/pysankyvinegarbath.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">7. Using a spoon carefully lower the egg into the dye. Dropping the egg into the dye bath can cause the shell to crack. The time the egg spends in the dye bath varies. Some colors take right away after a few seconds, some can take 5 to 15 minutes. When you are happy with the color of your egg remove the egg from the dye using the spoon to raise the egg out of the bath. Carefully pick up the egg off the spoon with a clean paper towel and <i>gently</i> pat the egg dry. Keep in mind that the dye on the paper towel can get transferred onto clean eggs or eggs dyed other colors so use clean towels for each color.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w-88OHryG4qeszhYK0QHpXRcYN3kasp7e8dJ6KSzT_lsFxO9bYP5BC7vzPeYs3677tYxaSI4_szJh1ygdIFqet5QpMXViMdpE1sHk8_NOUW_cS_1GAg0ViFo9xvTjOVAiO2044Jl88w/s1600/pysankyyellow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w-88OHryG4qeszhYK0QHpXRcYN3kasp7e8dJ6KSzT_lsFxO9bYP5BC7vzPeYs3677tYxaSI4_szJh1ygdIFqet5QpMXViMdpE1sHk8_NOUW_cS_1GAg0ViFo9xvTjOVAiO2044Jl88w/s320/pysankyyellow.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">8. Wipe spoons clean before putting them into different dye baths. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">9. Repeat the process for each color you want to add, adding wax to your design to keep the surface color. It is best to start from your lightest color and work up to your darkest. For example: yellow, orange, pink, red, and ending with blue or black.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4XeO5_JCh6DcIbCN17HatMmE0V7y2wPcY-UgsoIifvqY8_xGqU2033lWFpGHmSzwEja7bX4snC9JNi6LxTyJEdDL_uliH3u8hYacZnstIqz3HQbVtR-8Q56QWyiO5JBiC2t_MRMIIjM/s1600/pysankydyes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4XeO5_JCh6DcIbCN17HatMmE0V7y2wPcY-UgsoIifvqY8_xGqU2033lWFpGHmSzwEja7bX4snC9JNi6LxTyJEdDL_uliH3u8hYacZnstIqz3HQbVtR-8Q56QWyiO5JBiC2t_MRMIIjM/s400/pysankydyes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This shows the progression after yellow- orange, pink and red.</td></tr>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">10. On your final color you will not add any wax. Pat dry and get ready for the big reveal. Use a candle stick rather than a pillar candle, you need the flame exposed. <i>Hold the egg next to the flame, not in it or above it </i>for a few seconds. <i>W</i>ipe away the melted wax with a clean paper towel or bathroom tissue.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIGcusH3DbReWWAA4nObAQL2UyMi6aZD4vO9ifNCNvxoQVUBm0yPP9aMzue-mtSSAr2XUOf4zZRFOjhJI1oe3Drl0xEOYpGFD5Sg6mbsrPGI73VMc1WcejXoBQEGjs1VpcpT8F6aSo6Y/s1600/pysankymeltingwaxoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIGcusH3DbReWWAA4nObAQL2UyMi6aZD4vO9ifNCNvxoQVUBm0yPP9aMzue-mtSSAr2XUOf4zZRFOjhJI1oe3Drl0xEOYpGFD5Sg6mbsrPGI73VMc1WcejXoBQEGjs1VpcpT8F6aSo6Y/s320/pysankymeltingwaxoff.jpg" width="265" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizU4cFGfjDJHvpqhWyFsXwFRoyCpFfgJMCkI12TTylg0tjbEjPlkqVoAnNX0r5sRLPflrk8MNQ26DyfEyQt1sfC3IP6GRsY4dJexUuD5yMvzHkfjfiaDVNDCI3DiLE47BOY1qz-bUlAc/s1600/pysankyfinished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizU4cFGfjDJHvpqhWyFsXwFRoyCpFfgJMCkI12TTylg0tjbEjPlkqVoAnNX0r5sRLPflrk8MNQ26DyfEyQt1sfC3IP6GRsY4dJexUuD5yMvzHkfjfiaDVNDCI3DiLE47BOY1qz-bUlAc/s400/pysankyfinished.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished!</td></tr>
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<span class="Apple-style-span" style="font-size: large;">I don't blow out my eggs. While many pysanky artists advise blowing out your eggs, you really don't have to do this extra step. I don't like how blown eggs float in the dye. You have to weigh the eggs down in the dye bath which can be challenging. So I leave my eggs whole and eventually the inside will dry out. If you are careful in how you handle and store your eggs you can have eggs that last </span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;">years. Store in a cool area in paper egg cartons. Or you can</span> coat the egg with a high-gloss or matte-finish polyurethane. Make sure to use a product that <i>is not water soluble, you want an oil based product</i>. After the egg has dried it is safe to blow it out if desired.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzqP66sBJN1T2MxPs0VZmi7wDcj547kRLuETymEIlwpcHvR_b5b0_1ufuX70-jFT9hdYVm5j_zLYRYfYMyJpm478r7Z399PYoZA7mY9RVQsEah0AVtxxL4Y_qrKVrhRT5MCbeG5q_2Xo/s1600/pysanky4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzqP66sBJN1T2MxPs0VZmi7wDcj547kRLuETymEIlwpcHvR_b5b0_1ufuX70-jFT9hdYVm5j_zLYRYfYMyJpm478r7Z399PYoZA7mY9RVQsEah0AVtxxL4Y_qrKVrhRT5MCbeG5q_2Xo/s320/pysanky4.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="font-size: large;">Try not be intimidated or overwhelmed by the work of expert pysanky artists. With a bit of practice you can create lovely eggs. Consider experimenting by applying these techniques in non-traditional ways. Writing on the egg with the kistka stylus takes a little practice, but even children with adult supervision can produce exciting results. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g3Vz42RuZnL4Fz_yitHZc6NUm054K3_C-xJRzH6gkonU-MkFtTxgFBqUuY-v1vUbGSZU1lwbWlfmSyjgFx0_XFrd3_1eemEaDRuUVqjfptW43ZSdqAnOWHBBs-O8VwMQR4IONVwdxCs/s1600/pysankyemma.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g3Vz42RuZnL4Fz_yitHZc6NUm054K3_C-xJRzH6gkonU-MkFtTxgFBqUuY-v1vUbGSZU1lwbWlfmSyjgFx0_XFrd3_1eemEaDRuUVqjfptW43ZSdqAnOWHBBs-O8VwMQR4IONVwdxCs/s400/pysankyemma.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs done by a 10 year old</td></tr>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">When it is time to display your eggs make sure not to place them in the sun, let children shake them, or get any moisture on them. Oh and you don't eat these eggs!</span></div>
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<span class="Apple-style-span" style="color: purple; font-size: x-large;">Silk Dyed Eggs</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IVIYTnMLzcJTCf1wsa_Hov-nlVoJVxbuu6tshjU1_k-u_C1DCZo_QBSwrJa1VgzwGvwl8qhdYcObi7TWqDiC83la-JYHgsuG45v6eg1L6H4AtWz5Lv1v4Sn4VoWWkJ4Wnvw-5UbCIvQ/s1600/silkdyedeggsinbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IVIYTnMLzcJTCf1wsa_Hov-nlVoJVxbuu6tshjU1_k-u_C1DCZo_QBSwrJa1VgzwGvwl8qhdYcObi7TWqDiC83la-JYHgsuG45v6eg1L6H4AtWz5Lv1v4Sn4VoWWkJ4Wnvw-5UbCIvQ/s640/silkdyedeggsinbox.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPoMld2-H5cDKmYNcIc_kXBkHV-xTfOShPFyVN5JY3jDhw_LKlmeRDAKtUs0qZ0EwhrQribAB4QXa1DknY4y4YiU6Ibgms3OGSpyFraEl1DGlaTzfaxlWT-IOSQatpi8JYxds0A4XXl0/s1600/silkdyedegg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPoMld2-H5cDKmYNcIc_kXBkHV-xTfOShPFyVN5JY3jDhw_LKlmeRDAKtUs0qZ0EwhrQribAB4QXa1DknY4y4YiU6Ibgms3OGSpyFraEl1DGlaTzfaxlWT-IOSQatpi8JYxds0A4XXl0/s400/silkdyedegg2.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">For this project you need 100% silk fabric, not silk blended with other material. Try using silk ties. You can find them at thrift stores. I was amazed at the quantity of ties that Goodwill had. Or if you can use old silk garments or scarves. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbToRU2NrUWoV13RxQHqdyMYfbtgt3q7p697c8AaIKC4j-QRd6QJxQQcB1lZbAyz0ey_B3TgLrHiySK5r8XJ8MCEyJDsFEiX8lZSPLm8Y_1N5tkqxk1YoZNO-DFIRxxGLncPvm_RTBOY/s1600/silkdyedeggsties.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbToRU2NrUWoV13RxQHqdyMYfbtgt3q7p697c8AaIKC4j-QRd6QJxQQcB1lZbAyz0ey_B3TgLrHiySK5r8XJ8MCEyJDsFEiX8lZSPLm8Y_1N5tkqxk1YoZNO-DFIRxxGLncPvm_RTBOY/s400/silkdyedeggsties.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look for bright, printed patterns.</td></tr>
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<span class="subhead-level1" style="display: block; font-weight: 100; line-height: 1.3; margin-bottom: 0.3125em; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: inherit; font-size: x-large;">Silk-Dyed Easter Eggs How-To</span></span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">1. Cut silk into pieces large enough to wrap around a raw egg.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44B6hFXQI1Iu7fGICXOUiJjrfU9CiRrC-L5O2yRZ-wcf0xvcxtsPaea3MziAR50aVz5G9CTo5tjoowlXCsFP7JYcTxuv5zYR6n48yM83VanIjTpxG553BnOwKlQl-WVZEpJwAWUc5LV8/s1600/silkdyedeggscuttingtie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44B6hFXQI1Iu7fGICXOUiJjrfU9CiRrC-L5O2yRZ-wcf0xvcxtsPaea3MziAR50aVz5G9CTo5tjoowlXCsFP7JYcTxuv5zYR6n48yM83VanIjTpxG553BnOwKlQl-WVZEpJwAWUc5LV8/s320/silkdyedeggscuttingtie.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2. Tightly wrap a raw egg with a piece of silk, <i>making sure the printed side of the material is facing the egg.</i> Secure with a twist tie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJU_UOcTHJKnRzJT5G7-URk4Ih5c0jrQmg2Jx6mR1ATs5iG-ajZflgW-n1l2GWHkw0qY4Qh1YnySGvuZ0QJsWXJ8jUKDf0zr6dREawyvEvB_3vA1icf9pdSY7CgcqU3bb0JT7mfUbFT8/s1600/silkdyedeggsfirstlayer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJU_UOcTHJKnRzJT5G7-URk4Ih5c0jrQmg2Jx6mR1ATs5iG-ajZflgW-n1l2GWHkw0qY4Qh1YnySGvuZ0QJsWXJ8jUKDf0zr6dREawyvEvB_3vA1icf9pdSY7CgcqU3bb0JT7mfUbFT8/s320/silkdyedeggsfirstlayer.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3. Place the silk-wrapped egg in a piece of undyed cotton and secure tightly with another twist-tie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbYNfSYYGAfrIncYLdM5Z3ml1fy3gB5ZFX7S5p3r6kYtfkYu693NCnUl8Pa82MrybDDW76IOH4SJAWTQASgwpF85uts9cBa21p_eMg-volXE3wE3mLZcd5uEbg8qgnLag6yVumlSMkS8/s1600/silkdyedeggsfinallayer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbYNfSYYGAfrIncYLdM5Z3ml1fy3gB5ZFX7S5p3r6kYtfkYu693NCnUl8Pa82MrybDDW76IOH4SJAWTQASgwpF85uts9cBa21p_eMg-volXE3wE3mLZcd5uEbg8qgnLag6yVumlSMkS8/s320/silkdyedeggsfinallayer.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">4. Place egg(s) in an enamel or glass or nonreactive pot. Fill the pot with enough water to cover eggs completely. Add three tablespoons of white vinegar to the water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq66DZeKx7B5vpQJM8DNKJ_eXZ2tSVZcosh0NsGJIeIzJBJYgnHL6vvzqBVwJdpdWkvwP2hMqLTyNGbkwfIUahkLeKLCHDQi3X8ydv-3_RnJLKINt6liCMLOV67y5M2GSdk6qiLW_3OMY/s1600/silkdyedeggsvinegar%2526pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq66DZeKx7B5vpQJM8DNKJ_eXZ2tSVZcosh0NsGJIeIzJBJYgnHL6vvzqBVwJdpdWkvwP2hMqLTyNGbkwfIUahkLeKLCHDQi3X8ydv-3_RnJLKINt6liCMLOV67y5M2GSdk6qiLW_3OMY/s320/silkdyedeggsvinegar%2526pot.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">5. Bring water to a boil, turn heat down, and simmer for 40 minutes or longer.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">6. Remove eggs from water with tongs or spoon, place on a cooling rack, and let cool.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">7. Remove silk from cooled egg.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">8. For shiny eggs, wipe with a paper towel dabbed in vegetable oil.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://www.marthastewart.com/244647/silk-dyed-easter-eggs" target="_blank">Video demonstration from www.marthastewart.com</a></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CMuWDupX-hA6my2ud-jt7wbzyktIaWrPdQJLEI5uJbleA1qNLPV50Av1yRR4zZ9lRhqnSBZTg1jNXzg81xKBLbKZBPdddfl3uGDtMKmKu1WsWhP4WNNT3CEB76CzEcI9r4hNjwD04Gw/s1600/eggbike.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CMuWDupX-hA6my2ud-jt7wbzyktIaWrPdQJLEI5uJbleA1qNLPV50Av1yRR4zZ9lRhqnSBZTg1jNXzg81xKBLbKZBPdddfl3uGDtMKmKu1WsWhP4WNNT3CEB76CzEcI9r4hNjwD04Gw/s400/eggbike.jpg" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bet this one is tough to pedal, but with decorated eggs who cares!</td></tr>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-31115678993519815302013-02-07T13:00:00.000-08:002013-02-12T20:42:40.853-08:00Ready Set Cook!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WQ97t5hlXlQWbzTn9HAAwx7tYkO77dPWojvSy4Kltw8zQ93kK3Ckv196b9FH8EevI8fMo0qgGnisdNhvxstTpin6bSV35mgVsM1to2KsIJPXLy7WaavgRF1TFf3fhIzUPntMJYxwq7s/s1600/mealsinminsdishes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WQ97t5hlXlQWbzTn9HAAwx7tYkO77dPWojvSy4Kltw8zQ93kK3Ckv196b9FH8EevI8fMo0qgGnisdNhvxstTpin6bSV35mgVsM1to2KsIJPXLy7WaavgRF1TFf3fhIzUPntMJYxwq7s/s640/mealsinminsdishes2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">I am very slow in the kitchen. Most dinners take me 1- 2 hours to make. Understandably this makes me grumpy after a long day at work. So being a huge fan of <a href="http://catalog.marinet.lib.ca.us/record=b1895450~S3" target="_blank">Jamie Oliver</a> I decided to try his book <i><a href="http://catalog.marinet.lib.ca.us/record=b1895450~S3" target="_blank">Meals in Minutes</a></i>. Each meal which includes a main and side dishes, as well as a dessert is supposed to take just 30 minutes! With 50 creative menu choices and easy to follow directions this book is a winner. Like all of his cookbooks this one is filled with beautiful photos to help inspire and motivate the home cook. His instructions are quite precise. As he states, they "are carefully choreographed so no single minute is wasted." I've always wanted to cook with the incredible ease that Jamie has, so I was sold. I chose- Stuffed Focaccia, Prosciutto with Celery Root Remoulade, Dressed Mozzarella and Banana Ice Cream (which I substituted from another meal).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0An09hNQWHVP8gomiaqUHFiD6rv8OG0Gy8Nj0RNmDvH2GJZAUTGkejWa7gOuWAsBA6od80OderHf2eA9VI7SCJgieHUwIlFwOiVDm3TpIMG2a0xXuvEWzeE2cT_64psrXccHolmekR4/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0An09hNQWHVP8gomiaqUHFiD6rv8OG0Gy8Nj0RNmDvH2GJZAUTGkejWa7gOuWAsBA6od80OderHf2eA9VI7SCJgieHUwIlFwOiVDm3TpIMG2a0xXuvEWzeE2cT_64psrXccHolmekR4/s400/ingredients.jpg" width="371" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">I put out all my ingredients before I set the timer and started cooking. I didn't try to rush and it took me only 40 minutes. I probably would have been faster if I had reread the instructions right before I started, but even so I was happy with the time savings.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGCHFvDEypra1ghzTtXE19aMwOwJTs-odPDdwJ8clhKBbtfOJJL0Bh883f9cVs472vHcl4fpjTRbd1bu6gGOmMY0rDwyl9H9SGAzKOaiFTQzuK5pWiWW4NNQVcMgXmgWkOMmJJejhlY/s1600/mergedphoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGCHFvDEypra1ghzTtXE19aMwOwJTs-odPDdwJ8clhKBbtfOJJL0Bh883f9cVs472vHcl4fpjTRbd1bu6gGOmMY0rDwyl9H9SGAzKOaiFTQzuK5pWiWW4NNQVcMgXmgWkOMmJJejhlY/s640/mergedphoto.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">So gather together all the tools, serving dishes, and ingredients before you begin. Reread the directions. Oh, and check the bottom of your focaccia for dimples before you cut it in half. Otherwise you will have annoying holes in your lovely sandwich like I did. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn75lryBl0S6S7liuatnh28CsSmgvbpfukaYSPxDTUy9VJul21JnxjIxwpAVtw2ruMVYhNB9Ls8sHRrQG00IHErPX1Q_NYU1k1AJZ1WARz8VOhCv2Oq1zjN855gO56JF-VWUuGylr3uE/s1600/mealsinminsdishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn75lryBl0S6S7liuatnh28CsSmgvbpfukaYSPxDTUy9VJul21JnxjIxwpAVtw2ruMVYhNB9Ls8sHRrQG00IHErPX1Q_NYU1k1AJZ1WARz8VOhCv2Oq1zjN855gO56JF-VWUuGylr3uE/s400/mealsinminsdishes.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">I've provided two of the recipes here, but if you want to make the whole meal the "Jamie way" get yourself a copy of the book- </span><span class="Apple-style-span" style="font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1895450~S3" target="_blank">Meals in Minutes by Jamie Oliver</a></span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Stuffed Focaccia</u></span></div>
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This is an especially versatile & tasty sandwich filling- leave out the cheese and its vegan, add prosciutto for meat eaters or consider adding other veggies like marinated artichokes, paper thin onion slices, sauteed eggplant or roasted cauliflower.</div>
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<span class="Apple-style-span" style="font-size: large;">1 x 16 ounce focaccia loaf (Semifreddi's makes a lovely rosemary focaccia)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 x 16 ounce jar roasted red peppers </span></div>
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<span class="Apple-style-span" style="font-size: large;">1 teaspoon capers, drained</span></div>
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<span class="Apple-style-span" style="font-size: large;">6 sun-dried tomatoes in oil</span></div>
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<span class="Apple-style-span" style="font-size: large;">Large handful of good quality marinated olives</span></div>
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<span class="Apple-style-span" style="font-size: large;">Large handful of cherry tomatoes</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 fresh red chile</span></div>
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<span class="Apple-style-span" style="font-size: large;">3-5 cornichons (small pickles)</span></div>
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<span class="Apple-style-span" style="font-size: large;">Small bunch of fresh mint</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 lemon</span></div>
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<span class="Apple-style-span" style="font-size: large;">Parmesan cheese, for grating</span></div>
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<span class="Apple-style-span" style="font-size: large;">(I also added small handful of chopped marinated artichokes)</span></div>
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<span class="Apple-style-span" style="font-size: large;">Put the focaccia in the oven to warm (300 degrees) for 10-15 minutes. Make your filling: put the roasted red peppers, the capers, the sun-dried tomatoes, the olives (pitted), the cherry tomatoes, and the cornichons on a chopping board. Add the leaves from the mint. Add the thinly sliced chile. Then chop and slice all the filling ingredients together on the board and sweep into a bowl. Add a lug of extra virgin olive oil, squeeze the juice from the lemon and then mix everything together. Taste to check the flavors. Take the focaccia out of the oven. Carefully halve it across the middle with a sharp serrated bread knife. Spread the filling over the bottom half, drizzle over any juices left behind in the bowl, and finely grate over a good layer of parmesan. Put the top on the sandwich. Cut into serving portions.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Banana Ice Cream (Banana Frozen Yogurt)</u></span></div>
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A super easy and super healthy dessert!</div>
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<span class="Apple-style-span" style="font-size: large;">6 bananas (approx. 2 pounds), peeled, sliced and put into the freezer for at least 6 hours in advance.</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup low fat plain yogurt (highly recommend Fage brand)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 tablespoon honey</span></div>
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<span class="Apple-style-span" style="font-size: large;">2-3 handfuls of unsweetened shredded coconut (I toasted mine)</span></div>
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<span class="Apple-style-span" style="font-size: large;">(I also added the zest from half of a lime)</span></div>
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<span class="Apple-style-span" style="font-size: large;">In a food processor whiz the frozen bananas with yogurt and honey until thick and creamy. Put the shredded coconut into a bowl, then scoop out a spoonful of the banana mixture and roll it in the coconut until covered. Divide into serving cups and put into the freezer until you're ready for dessert. (Best eaten after 30 minutes to an hour in the freezer, otherwise the mixture will get too hard.)</span></div>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-89337486146288394362013-01-10T09:11:00.001-08:002013-01-10T10:14:02.820-08:00Kitchen Break-In<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Almond Financiers in the Finished Kitchen</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">After seven months the kitchen remodel is finally
finished. Wahoo, no more cooking
in my parka, boiling water to wash pots or surprising foraging raccoons! I only had two meltdowns. Well ok, three, but they were all justified, at least in my
mind. </span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-size: large;">For those of you who love before and after photos, here are two I found from when we moved into the house in 1995. We have forever banished the color coral from this house!</span></div>
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<span class="Apple-style-span" style="font-size: large;">Our first meal was total comfort food, grilled cheese
sandwiches on a rainy night, but the oven needed to be baptized, so to
speak.<span style="mso-spacerun: yes;"> So I chose </span>Financiers, also
sometimes referred to as Friands. These are deeply satisfying little French
cakes.<span style="mso-spacerun: yes;"> </span>They can be complicated to
make, but I found a much simpler recipe that gives my local bakery a run for
their money.<span style="mso-spacerun: yes;"> </span>While these
cakes look very pretty made with the scalloped molds they taste just as good
made in muffin/cupcake pans.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUKO_hVO4AXl0MPCZoeNKqTb_KwVMP4F20_Gzt-PpSd-zOZfGffn7W6Yb2CwDB0vv2aPWYpCdFFIei62qMPTwuH-ud9_j0pJ30C8WUELC-mputhwkmtZxfmN2Fegub8LruOUz1ZbypRY/s1600/friands.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUKO_hVO4AXl0MPCZoeNKqTb_KwVMP4F20_Gzt-PpSd-zOZfGffn7W6Yb2CwDB0vv2aPWYpCdFFIei62qMPTwuH-ud9_j0pJ30C8WUELC-mputhwkmtZxfmN2Fegub8LruOUz1ZbypRY/s640/friands.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Almond Financiers </span></div>
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Adapted from Martha Stewart Living, February 2008</div>
<div class="MsoNormal" style="text-align: center;">
makes approximately 10-12</div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">8 tablespoons (1 stick) unsalted butter (Use
a good quality butter)<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">1/3 cup honey<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">1 cup almond meal
(can be found at Trader Joe's)<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">1/2 cup
granulated sugar<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">1/4 cup sifted
confectioners' sugar<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">3/4 cup sifted
cake flour (not self-rising)<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">5 large egg whites<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Brush muffin pan or molds with butter or use parchment cupcake liners.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: large; mso-bidi-font-family: Arial;">Melt butter in a small saucepan over medium-low heat, whisking
frequently, until golden brown, 6-7 minutes.<span style="mso-spacerun: yes;"> </span>Add honey and whisk until combined.<span style="mso-spacerun: yes;"> </span>Remove from heat.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;">Mix almond meal, sugars, flour,
and salt.<span style="mso-spacerun: yes;"> </span>With mixer on medium
speed add egg whites, one at a time, beating after each addition until just
combined.<span style="mso-spacerun: yes;"> </span>Scrape down sides of
bowl.<span style="mso-spacerun: yes;"> </span>Reduce speed to low, and add
warm butter/honey mixture in a slow, steady stream.<span style="mso-spacerun: yes;"> </span>Raise speed to high, and beat for 45 seconds more.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: large; mso-bidi-font-family: Arial;">Spoon batter into muffin cups or molds. Bake until edges are golden
brown, 15-25 minutes. Rotate pan/molds after approximately 10 minutes to brown
evenly.<span style="mso-spacerun: yes;"> </span>Let cool slightly (about 5
minutes) before unmolding cakes.<span style="mso-spacerun: yes;">
</span>Don’t wait too long or cakes will be difficult to remove from
molds.<span style="mso-spacerun: yes;"> You may need to use the tip of a knife to help release the cakes from the molds. </span>Financiers are best served
warm or the same day they are baked.<span style="mso-spacerun: yes;">
</span>These cakes can be kept for up to 3 days, stored in an airtight container
at room temperature.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUIpJ-wdrQ6OUvjMz6NQ02IA61lDeSjRUs1nqu9-hP0EP9CQCwdTriFW-sAi0eU-TH03QLRRwjUIYPdnT-H8k45UtEfThzFDGeHCD_iES9rGS1afawXhC4bgMnCP8B9NeB82ZOWMySE4/s1600/friandscloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUIpJ-wdrQ6OUvjMz6NQ02IA61lDeSjRUs1nqu9-hP0EP9CQCwdTriFW-sAi0eU-TH03QLRRwjUIYPdnT-H8k45UtEfThzFDGeHCD_iES9rGS1afawXhC4bgMnCP8B9NeB82ZOWMySE4/s640/friandscloseup.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">Other Financier recipes can be found in:</span></div>
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<a href="http://catalog.marinet.lib.ca.us/record=b1506735~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">Paris Sweets by Dorie Greenspan</span></a></div>
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<a href="http://catalog.marinet.lib.ca.us/record=b1758490~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">Ready for Dessert: My Best Recipes by David Lebovitz</span></a></div>
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<a href="http://catalog.marinet.lib.ca.us/record=b1910525~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">La Tartine Gourmande: Recipes for an Inspired Life by Beatrice Peltre</span></a></div>
<div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<a href="http://catalog.marinet.lib.ca.us/record=b1896414~S3" target="_blank"><span class="Apple-style-span" style="font-size: large;">Gifts from the Kitchen by Annie Rigg</span></a></div>
<a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3qX4B1zgRoXHcu199L1_c1ljy90CT_-0UzUMA_lpWc6Uvl-IrTPIv9ziYmsSh9QJ-zhIr834f-cDAbYgElJEYj3DC7sXiaph04ibuJbEOTl8upnEOqDIPL1J2pryw25C2lO9oRCAj10/s1600/old-kitchen052.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com2tag:blogger.com,1999:blog-1570112898279661389.post-72447861301056857782012-11-08T22:30:00.000-08:002012-11-15T08:35:55.725-08:00Get Your Accordion Ready For The Holidays!<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlpq66dKxkNaS4xTEw7ondtNqwG4m7V_sRMqJxhpy26XG9ReutlIiGo0L1kDbvfrP4iM97QR4dy5xUUgou4u-ulg_uacj5ncnQCNVGA7wO8a3cHf9aVWO96HT7nXAhcev1R4uuf_odeI/s1600/accordionplayer2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlpq66dKxkNaS4xTEw7ondtNqwG4m7V_sRMqJxhpy26XG9ReutlIiGo0L1kDbvfrP4iM97QR4dy5xUUgou4u-ulg_uacj5ncnQCNVGA7wO8a3cHf9aVWO96HT7nXAhcev1R4uuf_odeI/s400/accordionplayer2.jpg" width="280" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Not too many people have the ability to
play this charming instrument, but almost all of us can fold paper and thus create
accordion pleats. This easy and fun project has so many uses- cards,
mini-books, photo albums, gift tags, and little journals.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9x15DCAHQLTTaI0J7MS1fnEPp2Ea3vyY3Byt9u3JC9ea9hVtgS1T_TwZ8k_QOXANWRC_JYzq_pAmQpqYfNfnua_-2glp587lSKnjM_Zjr9o3todbxs6KfMQ8Ccm05G3EC0x8ca1HAmM/s1600/accordionfallleaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9x15DCAHQLTTaI0J7MS1fnEPp2Ea3vyY3Byt9u3JC9ea9hVtgS1T_TwZ8k_QOXANWRC_JYzq_pAmQpqYfNfnua_-2glp587lSKnjM_Zjr9o3todbxs6KfMQ8Ccm05G3EC0x8ca1HAmM/s640/accordionfallleaves.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: 21px;">They make memorable handmade
gifts that don't cost a fortune or require a bunch of tools. You just need
paper, scissors or craft knife, ruler and glue or glue stick.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5ACC0iUda3JXanul0n9YRu6GrCNvKR2bMZGZNzZcwR8c91oaEIpNMUdx5WJu5_yL0vRsXOCAMrz-Qa51bCCmCXK3PHsCk4OkmcHbFjgNkQNSuN2XgNHyPrukRYrf6-rhboTFAZWE2c0/s1600/accordionwithflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5ACC0iUda3JXanul0n9YRu6GrCNvKR2bMZGZNzZcwR8c91oaEIpNMUdx5WJu5_yL0vRsXOCAMrz-Qa51bCCmCXK3PHsCk4OkmcHbFjgNkQNSuN2XgNHyPrukRYrf6-rhboTFAZWE2c0/s640/accordionwithflower.jpg" width="640" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">You can really experiment with this
project. Try different sized paper, but be sure you have a square.
You can make as many pockets as you want or just use one for a tag or
ornament. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMj8O-IWeDfJrSWEoro6uwH80S7ZXhoJk1TOtxUbf9LtJ2iaJIG9BeSoR0wtQ180ze2cGXh0ipRZvEPoBuhxpyIrNoCc-mPUQxH63wMg82yrOVfRDhITZqETrmLKykG0jeyBGwSoSznU/s1600/accordionornament.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMj8O-IWeDfJrSWEoro6uwH80S7ZXhoJk1TOtxUbf9LtJ2iaJIG9BeSoR0wtQ180ze2cGXh0ipRZvEPoBuhxpyIrNoCc-mPUQxH63wMg82yrOVfRDhITZqETrmLKykG0jeyBGwSoSznU/s320/accordionornament.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq9o5ZNAIoXaB4i-mVW83WPTL70U1ietG2_niRP08IbKRsKwlJIOwbEo542YMadGLInjPYlLY2HFVRB9ooLJ6mwbDN_RNb4n1FYGpHGNZR2S9x2T8fp1Iyo98RGozlK-l3jV_FXpCxIY/s1600/accordionsantas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq9o5ZNAIoXaB4i-mVW83WPTL70U1ietG2_niRP08IbKRsKwlJIOwbEo542YMadGLInjPYlLY2HFVRB9ooLJ6mwbDN_RNb4n1FYGpHGNZR2S9x2T8fp1Iyo98RGozlK-l3jV_FXpCxIY/s320/accordionsantas.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBdM4zEth6v5jkMrjoqF-7fXb0aDMPAS4nbtFgJiBVc4UASLRDPg8J1go4L_FLuJ0l7eSwHGkVLLdxT_piHTCphXpCdIkdyru-ClFnlS_rDWvj6mQaGnAsy1otSJJJyZ8XQ5nWuKGGl4/s1600/accordionxmastrio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBdM4zEth6v5jkMrjoqF-7fXb0aDMPAS4nbtFgJiBVc4UASLRDPg8J1go4L_FLuJ0l7eSwHGkVLLdxT_piHTCphXpCdIkdyru-ClFnlS_rDWvj6mQaGnAsy1otSJJJyZ8XQ5nWuKGGl4/s400/accordionxmastrio.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KtCK2Zzexgogf8UB3hajTSsV5-TqTBNSOyvy-zE1ewmK6tSBpnZBechyphenhyphen-Ni1AK97JNl-lAGKUFvz8fmi0zM6Ui9uWdQVW5gj58ILsIbOhIk4D0516E7Jd_-Q4nOT2F4phzRp5OrOWJ4/s1600/accordionxmastrees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KtCK2Zzexgogf8UB3hajTSsV5-TqTBNSOyvy-zE1ewmK6tSBpnZBechyphenhyphen-Ni1AK97JNl-lAGKUFvz8fmi0zM6Ui9uWdQVW5gj58ILsIbOhIk4D0516E7Jd_-Q4nOT2F4phzRp5OrOWJ4/s320/accordionxmastrees.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: 21px;">My favorite part of this project is
choosing the paper! The thinner the paper the easier it is to fold, but
you can still use heavier papers such as scrapbooking paper or cardstock.
Here is an idea- have your kids color and decorate paper that you then
fold into the pockets. Finish by adding photos of the kids, creating a special
photo album for a family member. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR10nWK7l9hKldWseQrAjYF7JQkbOf6VS6fgpnhYzVnLlFZVGNQl047PEoMoD9sa-mP00uBYfVHburwMduAnVBCSGAqbT6178FycoB4lluEv036t6NIxjQJZBKHROOO1khKasBNL4gxs/s1600/accordionfloral.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR10nWK7l9hKldWseQrAjYF7JQkbOf6VS6fgpnhYzVnLlFZVGNQl047PEoMoD9sa-mP00uBYfVHburwMduAnVBCSGAqbT6178FycoB4lluEv036t6NIxjQJZBKHROOO1khKasBNL4gxs/s400/accordionfloral.jpg" width="400" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">This project came from a wonderful book
called <a href="http://catalog.marinet.lib.ca.us/record=b1724903~S3" target="_blank">Origami Card Craft by Karen Elaine Thomas.</a></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMff7IWcbe89wJOb7vG5J6LYsilqwMSOxpnML2MJZHPC5k61IFf5FthVE8R0nVvEfX0HnRrL1BFg23eBze9YO-hdSeScoOc8KrT1CqxASNkBVQRVz-qJEmlixBW9Zy8lGDsulXw6SeFM/s1600/accordionbk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMff7IWcbe89wJOb7vG5J6LYsilqwMSOxpnML2MJZHPC5k61IFf5FthVE8R0nVvEfX0HnRrL1BFg23eBze9YO-hdSeScoOc8KrT1CqxASNkBVQRVz-qJEmlixBW9Zy8lGDsulXw6SeFM/s400/accordionbk.jpg" width="400" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">In this book the author goes over the basic folds and
also provides illustrations with directions. To make this even easier I found
this video clip of the author demonstrating this project! Now there is no
excuse not to try this out.<span style="color: #353535;"><o:p></o:p></span></span></span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/h2oCQNBDEwk?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">With over 25 projects you could keep yourself
busy folding for weeks on end, of course with accordion music playing in the
background.</span><span style="color: #353535; font-family: 'Times New Roman';"><o:p></o:p></span></span></div>
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<!--EndFragment--><br />Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-68811334521867852882012-08-30T14:59:00.004-07:002012-09-05T15:15:52.646-07:00Repurposed Container Gardening<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: large;"> When is a milk crate not a milk crate? </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKdx5wq2pCR7i6lf0RRplM0bdiEOGfbGKI_YOkNCdCzvEdUnKN-1LXjNJk7NjijS_oqqKtfY1-SvOnN4bGq34JY3mLehdRvqyvqIESKJJ8LcJYlJ5xxhZXaUnzP4A6sieoVX2fivKNg8/s640/planters3.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, it is an old milk crate.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKdx5wq2pCR7i6lf0RRplM0bdiEOGfbGKI_YOkNCdCzvEdUnKN-1LXjNJk7NjijS_oqqKtfY1-SvOnN4bGq34JY3mLehdRvqyvqIESKJJ8LcJYlJ5xxhZXaUnzP4A6sieoVX2fivKNg8/s1600/planters3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"></span></a></div><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>310</o:Words> <o:Characters>1768</o:Characters> <o:Company>UC Berkeley</o:Company> <o:Lines>14</o:Lines> <o:Paragraphs>3</o:Paragraphs> <o:CharactersWithSpaces>2171</o:CharactersWithSpaces> <o:Version>12.256</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">I like container gardening. Actually I like gardening that involves the sun and in my yard that means using containers because the sun that exists in my yard is primarily to be found on my patio. So I'm a dedicated container gardener. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW07QE7vxH7YVpy243lQwfWlwXSQ-R-BsemA9nwf4iGLG3cefASoogLR1znNRrTnAo1lYLqeUZmO5dBOF5fDaGw90lKjBDOj3Y0gC1IemqlM-x32WA9wtwFz2amtYYvMI2aile79Qslw/s1600/planterpatio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW07QE7vxH7YVpy243lQwfWlwXSQ-R-BsemA9nwf4iGLG3cefASoogLR1znNRrTnAo1lYLqeUZmO5dBOF5fDaGw90lKjBDOj3Y0gC1IemqlM-x32WA9wtwFz2amtYYvMI2aile79Qslw/s640/planterpatio.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOBhAh01ol17Ho0X2Kih23zZEP_EFSpvqAi2BVn3JEh0nk1MTLYeDPB9CPAX4l3t6-BZIxTmDEOFGRZpmcBdSvukc0pCrr3_V3Cjc1PutbnEDXwFIC4lmBR7cg76gUIX117OHlchpnM8/s1600/planters4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOBhAh01ol17Ho0X2Kih23zZEP_EFSpvqAi2BVn3JEh0nk1MTLYeDPB9CPAX4l3t6-BZIxTmDEOFGRZpmcBdSvukc0pCrr3_V3Cjc1PutbnEDXwFIC4lmBR7cg76gUIX117OHlchpnM8/s400/planters4.jpg" width="400" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Until recently I've always been content with using terracotta pots, but this summer I've fallen hard for whimsical containers. Particularly unusual containers that once had a previous life outside of gardening. </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8yzIYohhAligqDWpRi6r8BHnRC8hIPZxmdxQy3lTTNKJc_wGuukQWI5HZ_ce6MchsryfnzQECkWByjiSrJ3H02jbyw_2tsDmklln-cNijfnj3Jbj24asU6dsvL6dotTwsgR_kBf9bkU/s1600/planters6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8yzIYohhAligqDWpRi6r8BHnRC8hIPZxmdxQy3lTTNKJc_wGuukQWI5HZ_ce6MchsryfnzQECkWByjiSrJ3H02jbyw_2tsDmklln-cNijfnj3Jbj24asU6dsvL6dotTwsgR_kBf9bkU/s400/planters6.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Planter using a golf ball bucket.</td></tr>
</tbody></table><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">You are really only limited by your imagination and the ability to provide good drainage when it comes to repurposing items into planters.</span></div><div class="MsoNormal" style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqseRFDpoiITMk1-sccshOOvMcZ7ueoYo_HPRhxm4OMWCsjRdBuVYlcQw66QwQZ-TzlB2g-NYlKDyAa9z-Iwi52AKxR9H2RbGWoZN2dO7y_rXdpFaW8Blr2MjIBDHtuz2WytVxLPJVfAg/s1600/plantercoffeebag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqseRFDpoiITMk1-sccshOOvMcZ7ueoYo_HPRhxm4OMWCsjRdBuVYlcQw66QwQZ-TzlB2g-NYlKDyAa9z-Iwi52AKxR9H2RbGWoZN2dO7y_rXdpFaW8Blr2MjIBDHtuz2WytVxLPJVfAg/s400/plantercoffeebag.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee bean bag planter - Sarah Starkey</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOXVI95M0utOlyHxWiOeO_PuWmi4moD5yr-2jKBhA6De6VBDHuofksVL-yISoBjgcwnX63FE8BDqNeYlZyIPIsERTBPrMRDOCR_2FlC-b1Mh0U0elOHkCyC_KQXWjxFBCqZse_r8cvYc/s1600/plantertruck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOXVI95M0utOlyHxWiOeO_PuWmi4moD5yr-2jKBhA6De6VBDHuofksVL-yISoBjgcwnX63FE8BDqNeYlZyIPIsERTBPrMRDOCR_2FlC-b1Mh0U0elOHkCyC_KQXWjxFBCqZse_r8cvYc/s400/plantertruck.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toy truck - FundementoDesigns</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEink31wT2ajDCY2FRC0XR_R3E8vZSZuBLrEJimWTEYo6CYJrQHlodZECMy0BXKGABsuxedasXWvDyyLNYdKI7b4eSpIPRPRPdLB6mYvleyY4FYGTLHhQmnhy9tU9De1CszrQFtInMu97JI/s1600/containers-teapots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEink31wT2ajDCY2FRC0XR_R3E8vZSZuBLrEJimWTEYo6CYJrQHlodZECMy0BXKGABsuxedasXWvDyyLNYdKI7b4eSpIPRPRPdLB6mYvleyY4FYGTLHhQmnhy9tU9De1CszrQFtInMu97JI/s320/containers-teapots.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Repurposed teapots</td></tr>
</tbody></table></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">When you use wire framed items for containers you'll need to line them with some type of netting and moss to keep the soil from washing away-<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-tBOO-mZGIGQcEOBaSMIXyEqx6cvC8b5a62RJ0C9RgKwg-P7k_lzxu1rUuE7h44MWPzg7JaI7st9dG5LpyLxFsspRnqIAmfLDefEEPx__PtcSOejblnMxOGsT1v0C_vz6c6isXqwD3Q/s1600/planterchair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-tBOO-mZGIGQcEOBaSMIXyEqx6cvC8b5a62RJ0C9RgKwg-P7k_lzxu1rUuE7h44MWPzg7JaI7st9dG5LpyLxFsspRnqIAmfLDefEEPx__PtcSOejblnMxOGsT1v0C_vz6c6isXqwD3Q/s320/planterchair.jpg" width="239" /></a></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">As far as what to put into these containers, I'm very, very fond of succulents because they need so little soil to grow, aren't water hogs, and are easy to propagate. One plant will eventually give you lots of little new plants. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqdy0ZtYG12QAaVSA25ZFbPxcHzRZVSJYH2nBeekKc936ueOSP3VnM6EdlKAvpvlwKErc1PrlFnBpLMrtgBI5hwdB8XojkGTHTwNbYT_1rlrM4fDBuoAqoXOqSt0bMQa9zzAYXiwqv_I/s1600/plantertoolbox1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqdy0ZtYG12QAaVSA25ZFbPxcHzRZVSJYH2nBeekKc936ueOSP3VnM6EdlKAvpvlwKErc1PrlFnBpLMrtgBI5hwdB8XojkGTHTwNbYT_1rlrM4fDBuoAqoXOqSt0bMQa9zzAYXiwqv_I/s320/plantertoolbox1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tool box planter<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAC1M5liFwGIvveTnqDJaWfHJyYM4b32TbdoPHnpuKwPb4zoHmz_kJJnlN-v59XjySJpj0sTwXxoJracj9K5zoHQlroBPFuYlCbO1y_f762ftb8keDZOoP3_Z6-GHKEkybB6kIzQ_vgU/s1600/plantertoolbox2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAC1M5liFwGIvveTnqDJaWfHJyYM4b32TbdoPHnpuKwPb4zoHmz_kJJnlN-v59XjySJpj0sTwXxoJracj9K5zoHQlroBPFuYlCbO1y_f762ftb8keDZOoP3_Z6-GHKEkybB6kIzQ_vgU/s400/plantertoolbox2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tool box planter</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYE1OYyToxjH8cTdejuWqwmY5nxPs47LuN3SrDM8aApiE9RGzi9aSB8kb0tXM5_Lm5EkKX6zf28tcdKFnvQpfgi7EUWWC5BL19hqzNwu6tar0lAEshHGYoYBlN29q_CdhZ9aliQpBdgg/s1600/planters5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYE1OYyToxjH8cTdejuWqwmY5nxPs47LuN3SrDM8aApiE9RGzi9aSB8kb0tXM5_Lm5EkKX6zf28tcdKFnvQpfgi7EUWWC5BL19hqzNwu6tar0lAEshHGYoYBlN29q_CdhZ9aliQpBdgg/s400/planters5.jpg" width="248" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My local nursery's vertical frame overflowing with succulents.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe769mmciSFF0xy3Y0vJF9P2GwxNt3LAJwf9OpxZRnvqT8l7hD5EXnHqe7_Ze2Js60ZiKIxPY3XoXOrpv8l66knjZT-IhSS3R2lGse7g772Bso70OPX2ZKTZtcNRy9uNHrANtUk4ZOuM/s1600/planters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe769mmciSFF0xy3Y0vJF9P2GwxNt3LAJwf9OpxZRnvqT8l7hD5EXnHqe7_Ze2Js60ZiKIxPY3XoXOrpv8l66knjZT-IhSS3R2lGse7g772Bso70OPX2ZKTZtcNRy9uNHrANtUk4ZOuM/s640/planters.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My old 3 tiered planter filled with propagated succulents.<br />
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</tbody></table><span class="Apple-style-span" style="font-size: large;">Here is my short tutorial on creating a succulent planter-</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1ur_1xnEYvWU6LGly-ANhWrDy-pLZl7aGOhUOnIh2yjMLtoDP66pv2vVx4nzQouP_ZcLXLNKbz4m056QulNyA3Wn_iommN7HsshS8djEPoxybwzBdIVSqeiGo9KDbHE2XA6poXUsDxU/s1600/planterbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1ur_1xnEYvWU6LGly-ANhWrDy-pLZl7aGOhUOnIh2yjMLtoDP66pv2vVx4nzQouP_ZcLXLNKbz4m056QulNyA3Wn_iommN7HsshS8djEPoxybwzBdIVSqeiGo9KDbHE2XA6poXUsDxU/s320/planterbox.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;">1) Find a container that either has the ability to drain or that you can drill holes into the bottom.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxG58poq2ih5PiN8UJnYb2Byg58N4XZQHjkP6aF-YB5UcPt-I6JBY1Z0HgXq3x9A5dYvG8mLxsJCjpjpvWJ3bRJUzTvz2IfVW9YuwpT14Nq8EYjF5CvQlai_4p0H7HTXcheYOCnk5OlZE/s1600/plantersoil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxG58poq2ih5PiN8UJnYb2Byg58N4XZQHjkP6aF-YB5UcPt-I6JBY1Z0HgXq3x9A5dYvG8mLxsJCjpjpvWJ3bRJUzTvz2IfVW9YuwpT14Nq8EYjF5CvQlai_4p0H7HTXcheYOCnk5OlZE/s320/plantersoil.jpg" width="239" /></a></div><span class="Apple-style-span" style="font-size: large;">2) Fill with cactus/succulent potting soil.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuEKH-7mrVpdykp8pOM1Byagip1LDt_IRF5HOMgGhFuDJCAKF9QfWNNPZDSDqndDuQ1aIeJUhoBP_YZDRUYeJXgAD9WQjHHHpkLaFVlf53fdh_mfzsmXDGTwVIKGSPTcAhGc-reMTDHg/s1600/plantersucculents.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuEKH-7mrVpdykp8pOM1Byagip1LDt_IRF5HOMgGhFuDJCAKF9QfWNNPZDSDqndDuQ1aIeJUhoBP_YZDRUYeJXgAD9WQjHHHpkLaFVlf53fdh_mfzsmXDGTwVIKGSPTcAhGc-reMTDHg/s320/plantersucculents.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;">3) Gather together enough succulents to pretty much fill the container. Try asking friends and neighbors for cuttings. These you can just stick straight into the soil. Or watch out for small succulents at your local nurseries. These should only cost a couple of dollars.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJTNGvkN9futSS6hrjir5smFaPcsajNCkcoCBvYMS0x5CKGOz_h3PQproj9bgqPLp4mNXspgT51qPysezB5rKIcKnsrqKJnlvDVzQBWRePrgybkQpsynMxO0syhbolbqsg5mU1zoEvxY/s1600/planterstarted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJTNGvkN9futSS6hrjir5smFaPcsajNCkcoCBvYMS0x5CKGOz_h3PQproj9bgqPLp4mNXspgT51qPysezB5rKIcKnsrqKJnlvDVzQBWRePrgybkQpsynMxO0syhbolbqsg5mU1zoEvxY/s320/planterstarted.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;">4) Gently place your plants into the soil and tamp down the soil around the succulent.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0SfdypH1C_ozLz_ENFEX4BWpC60U6PuZno0mFVAXbaZ7ri3Jjgm1k37fgybss50CqKjjU77VTvOs6u4yIduwQWWjvo_6vV6RHFjyyUZIXzjLcewbeSwZRCKwwYK-dJkcEFxs1ZgwN4U/s1600/planterfinished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0SfdypH1C_ozLz_ENFEX4BWpC60U6PuZno0mFVAXbaZ7ri3Jjgm1k37fgybss50CqKjjU77VTvOs6u4yIduwQWWjvo_6vV6RHFjyyUZIXzjLcewbeSwZRCKwwYK-dJkcEFxs1ZgwN4U/s400/planterfinished.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-size: large;">5) Finish by gently watering your lovely new planter.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span> <span class="Apple-style-span" style="font-size: large;">Here is my list of ideas I'm considering for repurposing as planters: tea cup, shell, shoe, colander, wheel barrow, rain gutter, wagon, bathtub, old dresser, shopping cart, pail, and a watering can. Am I missing anything? Oh yeah, the kitchen sink!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir35mkGdvLAPU42mDNFsGceqSyILGhqhtNvXfQe0Q4UUabJvkxwXq2HfbokSGU9W-5u_c8roB5SuPAjPydGP4u25ek-zmf15ZVp6CEU3XS4XKlQOsiKQGNWuFnM158__GREQqZG96d38s/s1600/plantersink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir35mkGdvLAPU42mDNFsGceqSyILGhqhtNvXfQe0Q4UUabJvkxwXq2HfbokSGU9W-5u_c8roB5SuPAjPydGP4u25ek-zmf15ZVp6CEU3XS4XKlQOsiKQGNWuFnM158__GREQqZG96d38s/s1600/plantersink.jpg" /></a></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">There are some wonderful books published on succulent gardening, as well as, container gardening. Give these a look:<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1755622%7ES3" target="_blank">Succulent container gardens : design eye-catching displays with 350 easy-care plants / Debra Lee Baldwin</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1654364%7ES3" target="_blank">Designing with succulents / Debra Lee Baldwin</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1685791%7ES3" target="_blank">Hardy succulents : tough plants for every climate / Gwen Moore Kelaidis</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1623974%7ES3" target="_blank">Crazy about cacti and succulents / Ray Rogers</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1335698%7ES3" target="_blank">The succulent garden : a practical gardening guide / Yvonne Cave</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><a href="http://catalog.marinet.lib.ca.us/record=b1913381%7ES3" target="_blank">Container garden idea book</a></b><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1797858%7ES3" target="_blank">Tips for container gardening : 300 great ideas for growing flowers, vegetables & herbs / editors & contributors of Fine Gardening <o:p></o:p></a></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1731565%7ES3" target="_blank">Container gardening : 250 design ideas & step-by-step techniques</a><o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://catalog.marinet.lib.ca.us/record=b1515501%7ES3" target="_blank">Contain yourself : 101 fresh ideas for fantastic container gardens / Kerstin P. Ouellet</a><o:p></o:p></span></b><br />
<b><br />
</b> <b><br />
</b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><i>P.S. Come take a look at our beautiful deck at Fairfax Library. It recently received a makeover with many lovely container plantings of succulents, all done by our wonderful Teen Advisory Group. </i></b></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com1tag:blogger.com,1999:blog-1570112898279661389.post-57158503600326043992012-08-11T16:01:00.001-07:002012-08-14T10:45:10.043-07:00I welcome back my trusty camera with a Panzanella salad!<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLidwVcxIr1UIX8G0sBWoybIaWtk48ylkBNmHf3ZE2RMWgeYsTC1U5grXwtG8PhcjJy8UM4fDW-1MMr0cSDjtUA_1ScWVzlMcVkDVSqvWv6GqWhyC4_2CdNwHTp-7POFGK1AqfA3EiNZ8/s1600/vacationZion.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLidwVcxIr1UIX8G0sBWoybIaWtk48ylkBNmHf3ZE2RMWgeYsTC1U5grXwtG8PhcjJy8UM4fDW-1MMr0cSDjtUA_1ScWVzlMcVkDVSqvWv6GqWhyC4_2CdNwHTp-7POFGK1AqfA3EiNZ8/s640/vacationZion.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zion National Park in Utah</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">This long break between postings is the fault of my camera. It went on vacation without me and I was surprised to learn my camera took great pictures without me behind the lens. My poor ego!<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpSECmNj_QPaNuDWA4XiO1-9iLYCVvI9NfxwrMco26P2jJlsRulXYFX3cNVTuHaJ4zSCDRJBf00XUoHNCgCcwBeH4EE8OR2SqlYGLIJHLdI-VYpFexOnDyZHq24nIlt2DtQUjlkxL7EU/s1600/vacationZion3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpSECmNj_QPaNuDWA4XiO1-9iLYCVvI9NfxwrMco26P2jJlsRulXYFX3cNVTuHaJ4zSCDRJBf00XUoHNCgCcwBeH4EE8OR2SqlYGLIJHLdI-VYpFexOnDyZHq24nIlt2DtQUjlkxL7EU/s320/vacationZion3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zion National Park</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXwq_GSxhBbkc-2V4wGI-eODsNX9Us1K5p692U1ZnYKNa6hgODBfj11YpPJpusbwOrZK4vF7p04eOd339bO2UhCKJw4Kr1a9FnLWRrA3xxpwGiLRWqhylUelN6_eNK6wtnXy8u3LyXp8/s1600/vacationEscalanteUtah.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXwq_GSxhBbkc-2V4wGI-eODsNX9Us1K5p692U1ZnYKNa6hgODBfj11YpPJpusbwOrZK4vF7p04eOd339bO2UhCKJw4Kr1a9FnLWRrA3xxpwGiLRWqhylUelN6_eNK6wtnXy8u3LyXp8/s320/vacationEscalanteUtah.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Escalante Utah</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU-wqPs-kZbMoYCEGV2VCtWcdoNFrIqw-YVKIfLiYIjAcEHOGMyGGZMmesXpsgmH96a8SjKpbgCo1O_SgQJMD-NJLCCQD4uqqPRS1O3bNuwhp5IGBTPwn7QsNUgp8LVdeN_01sVvAXnU/s1600/vacationBryce2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU-wqPs-kZbMoYCEGV2VCtWcdoNFrIqw-YVKIfLiYIjAcEHOGMyGGZMmesXpsgmH96a8SjKpbgCo1O_SgQJMD-NJLCCQD4uqqPRS1O3bNuwhp5IGBTPwn7QsNUgp8LVdeN_01sVvAXnU/s400/vacationBryce2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bryce Canyon National Park, Utah</td></tr>
</tbody></table><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaaYHYD-Z1J-owuA6g3q3srEae0AQEXRdeuVQmlUnFvAy_0JRlryVftupFAgjscz7VKihqIQzY5BCD2GuSMc57OY5e2FImbOgmx17fLF-PsEgE0-CM8pd8SfvKdKes1Fr1wabp0e6lNc/s1600/vacationBryce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaaYHYD-Z1J-owuA6g3q3srEae0AQEXRdeuVQmlUnFvAy_0JRlryVftupFAgjscz7VKihqIQzY5BCD2GuSMc57OY5e2FImbOgmx17fLF-PsEgE0-CM8pd8SfvKdKes1Fr1wabp0e6lNc/s320/vacationBryce.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bryce Canyon National Park </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7p-RwqP8n8h62ZZzbV6w13GKa7YpcdgGTmL6bAzDd5pL7RLQc7Setfx8kkmDlJHwrFyCG8KZQh3gn0v1dKRQvlWXtgCeZFFZt6zOC16e7Bz3A38Ol3OmYn4_FHy-nXGBudLupgA043I/s1600/vacationContinentalDivide+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7p-RwqP8n8h62ZZzbV6w13GKa7YpcdgGTmL6bAzDd5pL7RLQc7Setfx8kkmDlJHwrFyCG8KZQh3gn0v1dKRQvlWXtgCeZFFZt6zOC16e7Bz3A38Ol3OmYn4_FHy-nXGBudLupgA043I/s640/vacationContinentalDivide+.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking out towards the Continental Divide in Colorado</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">The camera took a two week car trip to Neveda, Utah, Arizona, Wyoming and Colorado while I stayed home with the kitchen remodel (see below for current status). I didn't cook once, unless you consider making popcorn cooking. Mostly, I microwaved frozen dinners, fixed breakfast cereal, and snacked on cheese and crackers.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcix9Y-vYbB4o0tvuUU6EeCSc3vS0ydOo8kK-mU5VJfRfrl9FYpZ9KuwD04HwP7Jv8anV3dXvRIiehcg8h3ra6CIonn0cDcvONWDF6OaCZfcbJNFK0myS8BwmMo7eONT4Bv0KP_o683LE/s1600/kitchenaugust1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcix9Y-vYbB4o0tvuUU6EeCSc3vS0ydOo8kK-mU5VJfRfrl9FYpZ9KuwD04HwP7Jv8anV3dXvRIiehcg8h3ra6CIonn0cDcvONWDF6OaCZfcbJNFK0myS8BwmMo7eONT4Bv0KP_o683LE/s320/kitchenaugust1.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen remodel after 11 weeks</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS57-wY2n-D2bynEknwSVD42KyQyy11Ho6cvd840_X4Bat3M2WEXF4FE42AIr-1VheGn5MVY93CygfeFYkZvo_KhvCqB_Ua2vSQQUC-pFtrLb_80qf21Odp9Wz008tuTnmCCHIsqzIb0/s1600/kitchenaugust3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS57-wY2n-D2bynEknwSVD42KyQyy11Ho6cvd840_X4Bat3M2WEXF4FE42AIr-1VheGn5MVY93CygfeFYkZvo_KhvCqB_Ua2vSQQUC-pFtrLb_80qf21Odp9Wz008tuTnmCCHIsqzIb0/s400/kitchenaugust3.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The new kitchen arch</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1Kh4UmFRlIw2IB3vGOm-EzM47WZyfL5tHrnAOeliB3qamRyQj73liPKcNQeLMxgBVuztK9xk1cMuJVGZxr67sSmIbHrzVae8hA55QYf1j-F4suKAU3V4f9XbYE0AO1nVXcwaxt0KF3k/s1600/kitchenaugust4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1Kh4UmFRlIw2IB3vGOm-EzM47WZyfL5tHrnAOeliB3qamRyQj73liPKcNQeLMxgBVuztK9xk1cMuJVGZxr67sSmIbHrzVae8hA55QYf1j-F4suKAU3V4f9XbYE0AO1nVXcwaxt0KF3k/s320/kitchenaugust4.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insulation made from blue jeans</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">So to get myself back into the temporary garage kitchen I made Panzanella, an easy and simple Italian bread salad. The nice thing about this versatile salad is you can tailor it to suit your taste. The core ingredients are bread (quality crusty bread), tomato, cucumber, onions, olive oil and vinegar. If you look around you’ll find a slew of recipes. <o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXt5WMQKF6Xb93F8WzNA4hS60aDjxdgxEGbNy4Z0MiD74jBmaZZsrLFr1wpH3bXUlPn_L59E0hTpCqwlGnsh1LllYLGoRYrM38UgBZ-R_ra1kg6gcMo90ABg3d8IY01j6KJ3XtMhHREtA/s1600/breadsalad13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXt5WMQKF6Xb93F8WzNA4hS60aDjxdgxEGbNy4Z0MiD74jBmaZZsrLFr1wpH3bXUlPn_L59E0hTpCqwlGnsh1LllYLGoRYrM38UgBZ-R_ra1kg6gcMo90ABg3d8IY01j6KJ3XtMhHREtA/s400/breadsalad13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panzanella</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;">Traditionally, stale bread is used in this dish because it soaks up the dressing nicely. I like to toast my bread, which is not authentic, I prefer my bread lightly moistened rather than overly soggy. Experiment, be creative, and have fun making this great summer salad, but make sure to get the best tasting tomatoes you can find.</span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>Panzanella</b> </span></div><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span style="color: #353535;"><o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-size: large;">I adapted this recipe from the July 2011 issue of Cook’s Illustrated.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">6 cups of rustic Italian bread cut into 1 inch pieces</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">½ cup extra-virgin olive oil (I probably used a bit more than ½ cup)</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">Salt & pepper</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">1 ½ pounds tomatoes, cores, seeded, and cut into 1 inch pieces </span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">1 cucumber, peeled, halved lengthwise, seeded, and sliced thin</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">1 shallot, sliced thin</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">¼ cup chopped fresh basil (I used ½ cup)</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">3 tablespoons of red wine vinegar (I used Balsamic vinegar)</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">My extra additions: </span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;">Corn, avocado, mixed greens, feta, and toasted almonds.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; text-indent: -0.25in;"><span style="font-size: large;">1)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-family: inherit;">Adjust the oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2-4 tablespoons olive oil and ¼ teaspoon salt. Arrange bread in a single layer on a baking sheet. Toast bread until just starting to turn light golden, 15-20 minutes. </span></span><span class="Apple-style-span" style="font-size: large;">stirring halfway through. Set aside to cool to room temperature.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6xm2grX7PjcwKbnhaGgOscjdw_ismv1QXuYHefksg4fYTGdb0XsM7TkkAJgOl92qt9QEp8L6Y09hfdRYJ67Atn2SsPQmGIe2nZmc1D_dZqzJDZb0UDHhEhxgMXxfhY6UBsbAboKB81w/s1600/breadsalad5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6xm2grX7PjcwKbnhaGgOscjdw_ismv1QXuYHefksg4fYTGdb0XsM7TkkAJgOl92qt9QEp8L6Y09hfdRYJ67Atn2SsPQmGIe2nZmc1D_dZqzJDZb0UDHhEhxgMXxfhY6UBsbAboKB81w/s400/breadsalad5.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-size: large;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><span style="font-family: inherit;">2)<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Gently toss tomatoes and ½ teaspoon salt in a large bowl. Transfer to colander and set over bowl to drain for 15 minutes, tossing occasionally. (I also use all of the juices from the coring and seeding of the tomatoes, which was approximately ½ cup of liquid.)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw5u4K5f3yDQkrIH0yuPpqv0wo4HShM32Y10mYuVjoYZ-lVP0MdSkSorEeNvzBwo2nCGj1wgSH2h7zvZvVsAhGp3rNQ1CDbZyM-c0FuB_8vxOgg7iqrgbGBfsisOrEr2uofeXyDYxwEE/s1600/breadsalad4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw5u4K5f3yDQkrIH0yuPpqv0wo4HShM32Y10mYuVjoYZ-lVP0MdSkSorEeNvzBwo2nCGj1wgSH2h7zvZvVsAhGp3rNQ1CDbZyM-c0FuB_8vxOgg7iqrgbGBfsisOrEr2uofeXyDYxwEE/s320/breadsalad4.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit; line-height: normal; text-indent: -0.25in;"><span style="font-size: large;">3)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Whisk remaining 6 tablespoons olive oil, vinegar, ¼ teaspoon pepper, reserved tomato juices. I also added a couple of teaspoons of lemon juice, 1 teaspoon Dijon mustard. Add bread pieces, toss to coat and let stand for 10 minutes, tossing occasionally. (I use just half of the dressing and I let the bread sit only 5 minutes so it is just slightly soft.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit; line-height: normal; text-indent: -0.25in;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoListParagraphCxSpLast" style="font-family: inherit; line-height: normal; text-indent: -0.25in;"><span style="font-size: large;">4)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add tomatoes, cucumber, shallot, basil and any other ingredients you choose and gently toss with the remaining dressing. Serve immediately.</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CMZ504bXIKcELoPwbus_maduV7FucFN-bQP6xv9jXVIEBpw_ud0X_X4T5GT0zckNQHCUY7jKfEj8v8pjO9PAkPcYk1HuYMg4CXUjiwHDIBeZt8jnBv3r60O72tew9dCcZI-gYGKzrxc/s1600/breadsalad8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CMZ504bXIKcELoPwbus_maduV7FucFN-bQP6xv9jXVIEBpw_ud0X_X4T5GT0zckNQHCUY7jKfEj8v8pjO9PAkPcYk1HuYMg4CXUjiwHDIBeZt8jnBv3r60O72tew9dCcZI-gYGKzrxc/s640/breadsalad8.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;">Look for these Panzanella recipes:</span><br />
<br />
<a href="http://catalog.marinet.lib.ca.us/record=b1690487%7ES3" target="_blank">Mediterranean Fresh by Joyce Goldstein</a><br />
<br />
<a href="http://catalog.marinet.lib.ca.us/record=b1678897%7ES3" target="_blank">Cook with Jamie by Jamie Oliver</a><br />
<a href="http://www.blogger.com/goog_1467653709"><br />
</a> <a href="http://catalog.marinet.lib.ca.us/record=b1317458%7ES3" target="_blank">Lettuce In Your Kitchen by Chris Schlesinger</a><br />
<br />
<a href="http://catalog.marinet.lib.ca.us/record=b1463256%7ES3" target="_blank">Saveur Cooks Authentic Italian</a><br />
<br />
<a href="http://catalog.marinet.lib.ca.us/record=b1736437%7ES3" target="_blank">Lidia Cooks From the Heart by Lidia Bastanich</a><br />
<br />
<a href="http://catalog.marinet.lib.ca.us/record=b1620290%7ES3" target="_blank">San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer</a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com2tag:blogger.com,1999:blog-1570112898279661389.post-64315573154624198762012-05-24T20:51:00.003-07:002012-06-02T22:20:09.352-07:00The Kitchen Chronicles - Part 1<div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Biscotti in the Garage</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t0rXDIoM-3MsMtcOlXEymf6u88cD9UYoikw1xo1hFgrZ73_BS8knbQaqjNUZVgmwLwt8hVeQxPwSWBFNynUvf5MRUaxX8SWV09MsnVSDSGZokWqbZHzhZE_2eswyENMxtQUVw6-dOKI/s1600/biscotti11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t0rXDIoM-3MsMtcOlXEymf6u88cD9UYoikw1xo1hFgrZ73_BS8knbQaqjNUZVgmwLwt8hVeQxPwSWBFNynUvf5MRUaxX8SWV09MsnVSDSGZokWqbZHzhZE_2eswyENMxtQUVw6-dOKI/s400/biscotti11.jpg" width="400" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">After 15 years we are finally redoing our 1970’s kitchen. When we moved into our house we slapped some paint on the walls and cabinets and said to ourselves “some day.” Well “some day” has arrived. It has taken a fair amount of saving and a huge dose of courage. I had lived through a remodel at my parents’ home and hadn’t enjoyed doing the dishes in the bathtub and existing on microwave meals. This time around I am extraordinarily lucky to have a husband that has the experience and desire to recreate a temporary kitchen in our garage. <o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2L3HZW_fqwwylyK0DYcDMHy2lUeHmXWGYb2T1Vb1X6y3jt70SXwggd_Z0oEzFVejqLT3cSdduzY61cfElzvFnPfGosVav86JjjitLXTaF06gGHwr7uV18MCE5o-IYfMw9BOmh5eVGpE/s1600/kitchenbefore1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2L3HZW_fqwwylyK0DYcDMHy2lUeHmXWGYb2T1Vb1X6y3jt70SXwggd_Z0oEzFVejqLT3cSdduzY61cfElzvFnPfGosVav86JjjitLXTaF06gGHwr7uV18MCE5o-IYfMw9BOmh5eVGpE/s320/kitchenbefore1.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen before demolition</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qDxlAyKIK6mVzGMAP_fSTmj98IP-URCqpnk4aAUZ20KZ742rHKZC-HEenvRFOXeGjIhM2yRmIPOst_IB9kqMc4Mm4W1HewM8_H7Hao9QA41mP9VuLG55tpx6xLD9ZlLGOBoxNTkVzH0/s1600/kitchenbefore2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qDxlAyKIK6mVzGMAP_fSTmj98IP-URCqpnk4aAUZ20KZ742rHKZC-HEenvRFOXeGjIhM2yRmIPOst_IB9kqMc4Mm4W1HewM8_H7Hao9QA41mP9VuLG55tpx6xLD9ZlLGOBoxNTkVzH0/s320/kitchenbefore2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast room</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD0eiQGVbBxaUquUmn2EfkBH06C8y3H7dvpdZhyPi6tq2wHaPMSZGnLBLHkynbVglyXkwvrg4rQ320OuAUlUcn2NalG1m2Efz1fioApuuraQmBBAChvxOOLrWxS0yrOtT1SvgoEOdRUo/s1600/kitchenafter2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD0eiQGVbBxaUquUmn2EfkBH06C8y3H7dvpdZhyPi6tq2wHaPMSZGnLBLHkynbVglyXkwvrg4rQ320OuAUlUcn2NalG1m2Efz1fioApuuraQmBBAChvxOOLrWxS0yrOtT1SvgoEOdRUo/s320/kitchenafter2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Current state of kitchen</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4YEvqJSqybphxIv0pTXIi1fiOGBciygibeIBPk83l_QIMh94nAUSB3G6ZNvjgONyIa792OhFOpwlrcp5k8MA0wsGRy1lwTVHiRIa_yMls_uED_sCnvRVy6GKxT09wXvtpyXLQgfV3NI/s1600/kitchenafter1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4YEvqJSqybphxIv0pTXIi1fiOGBciygibeIBPk83l_QIMh94nAUSB3G6ZNvjgONyIa792OhFOpwlrcp5k8MA0wsGRy1lwTVHiRIa_yMls_uED_sCnvRVy6GKxT09wXvtpyXLQgfV3NI/s320/kitchenafter1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast room </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNm6XPcOkScmkK219YvZgYmD6Ni0dZfEqmT2w_DGDWtntP5_bCmKe5pV07f3uj2DkhyphenhyphenGKcQf9xpL8FJGYwzH3gwi76Qv73Y01S8K8szvStKM_te9BXbbDArPRycZ20WD7SiO6BrC2fBQ/s1600/garageexterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNm6XPcOkScmkK219YvZgYmD6Ni0dZfEqmT2w_DGDWtntP5_bCmKe5pV07f3uj2DkhyphenhyphenGKcQf9xpL8FJGYwzH3gwi76Qv73Y01S8K8szvStKM_te9BXbbDArPRycZ20WD7SiO6BrC2fBQ/s400/garageexterior.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garage</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">I’ve never ever liked our garage, partly because parking in it required a fair amount of courage that I wasn’t going to scrape off the paint on our cars as I backed out. Also getting into and out of our cars in the garage required a yoga type contortion that my body just never enjoyed. Well, I take it all back. Little garage, I will never bad mouth you again. This garage will keep me sane and somewhat patient over the next 4 or 5 months. It now houses all of our appliances and a few of our cabinets from the old kitchen. And for this I will be eternally grateful. <o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6mU8O8mof34omCKrmBrTMcV4x8L1Rxi_N3rg398F18RGgoCSSQdhyphenhyphenaeeB_Fb4CG58Bl5i-dkpKWqe5G3tu1ZuGF6JDn0XNqJPuZEkERvWRxNsPF7RAEJa-ZrUZK66XHQgKXk6oTK_1w/s1600/garagekitchen2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6mU8O8mof34omCKrmBrTMcV4x8L1Rxi_N3rg398F18RGgoCSSQdhyphenhyphenaeeB_Fb4CG58Bl5i-dkpKWqe5G3tu1ZuGF6JDn0XNqJPuZEkERvWRxNsPF7RAEJa-ZrUZK66XHQgKXk6oTK_1w/s320/garagekitchen2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Kitchen Garage</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0RYaDq5LKBBCqyJ_HPUPeuDKMMFYk8jtRhcTVdj8gL2hySDAknCXB3hZ4UZrRlLUTjIoXw9NTIv0f_dty1gPoZtxnoLBmID3tvrLUOOZ6Pp4a6gmGIZ0L4vj9QYlqVJwai2lMKBorZk/s1600/garagekitchen3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0RYaDq5LKBBCqyJ_HPUPeuDKMMFYk8jtRhcTVdj8gL2hySDAknCXB3hZ4UZrRlLUTjIoXw9NTIv0f_dty1gPoZtxnoLBmID3tvrLUOOZ6Pp4a6gmGIZ0L4vj9QYlqVJwai2lMKBorZk/s320/garagekitchen3.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">The temporary kitchen was christened this week with my first batch of cookies. I chose to make biscotti for a friend. These are the best cookies to make as gifts because they refuse to go stale and are sturdy enough to handle packing and travel. In fact, these ancient cookies were originally made for travelers, soldiers, sailors, and even Christopher Columbus took them on his voyages. Many other cultures have their versions of biscotti. In the United Kingdom there is the rusk; in Germany it is the zwieback, and the Easter European Jews call it mandelbrodt.</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">The literal translation of biscotti is “twice cooked.” While these cookies can keep for up to 3 months they are too tasty to stick around that long. This is a versatile recipe. If the classic Italian anise isn’t to your taste, try lemon or orange. You can also add toasted nuts or dried fruit or chocolate chips.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://catalog.marinet.lib.ca.us/record=b1175554%7ES3" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_E33H8gxucqNe2Bdt98XCrnLabDOqUnJlrs-EmizCYqfDty0K8R15SnRTjpFI57pEy7IaOjM5HCnOGZ20cpYV-935FEhvJkgf9Bs2l53pNnDw_Le6lL-GBoHFKgdN_2ItympqlONOjU/s320/chezpanissedesserts.jpg" width="256" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Traditionally in Italy biscotti are served with a drink into which they can be dunked. This recipe is from <a href="http://catalog.marinet.lib.ca.us/record=b1175554%7ES3" target="_blank">Chez Panisse Desserts by Lindsey Shere</a>. I’ve made a slight alteration by substituting some of the flour for cornmeal. I prefer a fine grind of cornmeal, but medium grinds work too.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutlG2XqCXWzlnBupoRwj0UKZcUM1CShyphenhyphenqv-XkiSGgnAebyW72rsZPTcWkZxaKr9xH7b1cOxiZwM4I9UtpKcWd9epyOHtLIeWa_Lel_L8VOKU-d78y2g0S4FBNRKSh6aejn0DKnG2xTJ0/s1600/biscotti10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutlG2XqCXWzlnBupoRwj0UKZcUM1CShyphenhyphenqv-XkiSGgnAebyW72rsZPTcWkZxaKr9xH7b1cOxiZwM4I9UtpKcWd9epyOHtLIeWa_Lel_L8VOKU-d78y2g0S4FBNRKSh6aejn0DKnG2xTJ0/s400/biscotti10.jpg" width="400" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><o:p><span class="Apple-style-span" style="font-family: inherit;"> </span></o:p></span><u><span style="font-size: 16pt;">Aunt Victoria’s Biscotti</span></u></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ cup butter<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">¾ cup sugar<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">2 eggs<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon vanilla, lemon, orange or anise extract<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">2 cups plus 2 tablespoon flour (or 1 ½ cup flour, 2 tablespoon flour and ½ fine ground cornmeal)<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ teaspoon baking powder<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Optional: Liqueur- 1 tablespoon grappa or sambuca or pastis or anisette or pernod and 1 teaspoon aniseed<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 325 degrees<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc6a27eDyX8jZVdkwy8TksItaMQcSUI35NYfaOS5Pcexq6itO_1cyQA5t6jTiI-Vr0TcoO0ldLusSNYWnQkcDIO8ndVO36eo3FVvQIuOMdsTlEO0I4-xOn2FRU6LX3bLNZSqR9_CuHBw/s1600/biscotti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtc6a27eDyX8jZVdkwy8TksItaMQcSUI35NYfaOS5Pcexq6itO_1cyQA5t6jTiI-Vr0TcoO0ldLusSNYWnQkcDIO8ndVO36eo3FVvQIuOMdsTlEO0I4-xOn2FRU6LX3bLNZSqR9_CuHBw/s320/biscotti2.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">Cream the butter and sugar until fluffy.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DY7t5dRwnGn2GuDt1SRj3C-gKq5Me2frqP7khLc_VZsuCkmKLCdmdOOHnahP-DYMturq5cN1grDXwM_dj3VV-Yf_CfXl0uOz3dsJjuH9uzXIdSZV8H48o4yOIN58OSt6QTOom8bU_Bo/s1600/biscotti3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DY7t5dRwnGn2GuDt1SRj3C-gKq5Me2frqP7khLc_VZsuCkmKLCdmdOOHnahP-DYMturq5cN1grDXwM_dj3VV-Yf_CfXl0uOz3dsJjuH9uzXIdSZV8H48o4yOIN58OSt6QTOom8bU_Bo/s320/biscotti3.jpg" width="299" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Beat in the eggs until mixture is smooth.<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Add the extract (and liqueur if you are using it).<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k37PhD2R1VOiM2U0VghondhcuLpIg0XU9XzbIJinBcf3yuhyi5arNAB_7MPJEFecH5Tdkj3qU7K_Q_wp4_wtg4-67w60T0oWK1RHUjBC9RFgDixmpe9snGDcx7MZCaq-2jw1HF8hfuI/s1600/biscotti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k37PhD2R1VOiM2U0VghondhcuLpIg0XU9XzbIJinBcf3yuhyi5arNAB_7MPJEFecH5Tdkj3qU7K_Q_wp4_wtg4-67w60T0oWK1RHUjBC9RFgDixmpe9snGDcx7MZCaq-2jw1HF8hfuI/s320/biscotti4.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">By hand fold in the flour, baking powder, and salt until just mixed</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Now add nuts or chips or seeds if desired.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiN9HdATDMEUtlU4vH5YXF27Xte3xJUcPpHAS7EAL7mWNl2_7fFLhsAzkvv0OlH2QIIPmr-vJblYEBlaI_ukR7pSklK30nF6fKnoyQoIEUQRy226E5VFkWUkw9TfFA_lnh7dh0YhiCZs/s1600/biscotti5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiN9HdATDMEUtlU4vH5YXF27Xte3xJUcPpHAS7EAL7mWNl2_7fFLhsAzkvv0OlH2QIIPmr-vJblYEBlaI_ukR7pSklK30nF6fKnoyQoIEUQRy226E5VFkWUkw9TfFA_lnh7dh0YhiCZs/s320/biscotti5.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp_kvBZ4C1f3ZtSTEv6OAY2qNVM_ZLJ-IJcZ-hxDgvAvwBW1AOWyBK_BLSgUshanNiX8Rn6z2yhyphenhyphen6blklS5JQCkQTVAUa8TJzAwgt8NJhWFOAw-Zfl-mbj-fAI1R_1vcHedrIByolMr0/s1600/biscotti6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp_kvBZ4C1f3ZtSTEv6OAY2qNVM_ZLJ-IJcZ-hxDgvAvwBW1AOWyBK_BLSgUshanNiX8Rn6z2yhyphenhyphen6blklS5JQCkQTVAUa8TJzAwgt8NJhWFOAw-Zfl-mbj-fAI1R_1vcHedrIByolMr0/s320/biscotti6.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAwDOcerEgu-leskyNwTss8FnJq1c_3f5uLlI48ZH2fc9OX_mLB5-vBYiauRlU7pqEHNYgTpwNd3Vh5ZeyYpl0HYmALapKmAUEMcytZA5XfBk5TnYeZocsH2ZqnypdxDoLaRSUKLHcN4/s1600/biscotti7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAwDOcerEgu-leskyNwTss8FnJq1c_3f5uLlI48ZH2fc9OX_mLB5-vBYiauRlU7pqEHNYgTpwNd3Vh5ZeyYpl0HYmALapKmAUEMcytZA5XfBk5TnYeZocsH2ZqnypdxDoLaRSUKLHcN4/s320/biscotti7.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: 21px;">On a lightly floured board or counter, gently make two equal sized logs. </span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">Set them on a baking sheets and bake them on a middle rack in the oven for 25 minutes, or until they are set and lightly brown.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw6-tK8HFaTT2W2DiFEjwrprwXDV4RHZCLWRyZ_v7F-KyANk3395ul7SzMVqZXRaiGTNkXulgE1nDcuiyDgWZlcbvNnEPnbnfSAIWb1ABqvh1WdpkrV7AyAKxChnzlYtIRwAz84odP1Q/s1600/biscotti8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw6-tK8HFaTT2W2DiFEjwrprwXDV4RHZCLWRyZ_v7F-KyANk3395ul7SzMVqZXRaiGTNkXulgE1nDcuiyDgWZlcbvNnEPnbnfSAIWb1ABqvh1WdpkrV7AyAKxChnzlYtIRwAz84odP1Q/s320/biscotti8.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">Cool the logs for 5-10 minutes. Then slice them diagonally about ½ inch thick.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLsmWIM_YhARWWlNHTQPZKzuTCXjD9RWiOeQcx3vt4b6DfoIFX4FOrrPZeyIUXV7XQLXBqkYCEp2J_JEL24EjM33E0BdsNq_I9r_YwGGWJRbteNzP9nd76uUqNyfuaw97PPlMDa5D524/s1600/biscotti9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLsmWIM_YhARWWlNHTQPZKzuTCXjD9RWiOeQcx3vt4b6DfoIFX4FOrrPZeyIUXV7XQLXBqkYCEp2J_JEL24EjM33E0BdsNq_I9r_YwGGWJRbteNzP9nd76uUqNyfuaw97PPlMDa5D524/s320/biscotti9.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">Lay slices back on the baking sheets and return to the oven for approximately 10 minutes to toast them. Turn the slices over to dry for another 10 minutes. Cool and then store in a tightly covered container.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmW-yXa55Shdmp7tQugOyZsIFbsMSiQnLn0YSVtIQTxmH1D5I1sCEcddlx-Oco2sIqu4Y_MY2S6dpZjWCNQxn-1WeIi9uDf9QFxmmHqAl-IgvddUnyerf9gNH88bsyIK5iYoC1e338fCA/s1600/briscottitoasting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmW-yXa55Shdmp7tQugOyZsIFbsMSiQnLn0YSVtIQTxmH1D5I1sCEcddlx-Oco2sIqu4Y_MY2S6dpZjWCNQxn-1WeIi9uDf9QFxmmHqAl-IgvddUnyerf9gNH88bsyIK5iYoC1e338fCA/s400/briscottitoasting.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">toasted biscotti</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;"><br />
</span></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-90221247192640501972012-05-05T17:22:00.009-07:002012-05-05T17:31:11.973-07:00I have a plant crush, and its name is Lemon Verbena<div style="font-family: inherit;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZrsbjKcefejQ0ej8P6Byhlp7lULmdZ57ssoPM4QMWZ36F6R3AcO9g-ym1y1EKFj3OSSUPZHR-l2sfEccGIIz6fETJneJtgAOtZcZyHDlBBRziRb7UDtlSi_sOi9KkQRsMhAhldizRuM/s1600/plantcrush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZrsbjKcefejQ0ej8P6Byhlp7lULmdZ57ssoPM4QMWZ36F6R3AcO9g-ym1y1EKFj3OSSUPZHR-l2sfEccGIIz6fETJneJtgAOtZcZyHDlBBRziRb7UDtlSi_sOi9KkQRsMhAhldizRuM/s400/plantcrush.jpg" width="252" /></a></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 5pt;"><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 5.0pt;"><span style="font-family: inherit; font-size: 14pt; line-height: 115%;">I’m more of a flower gardener, but this plant more than makes up for its lack of blooms with its lush lemony scent. I knew vaguely about this plant, but hadn’t any firsthand experience with it until a friend made a tea with the leaves of the plant. Now I’m never going to be without it; we’re going to be inseparable. Lemon verbena, I love you, and I hope I introduce others to your intoxicating charm.</span><span style="font-family: "Arial","sans-serif"; font-size: 14pt; line-height: 115%;"><span style="font-family: inherit;"> </span></span></div></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC7qkOQY8wkiGLFUw48J623ecTjLVK14DsLI8tl9bu9TwvZrLlEkNjcXnhWQvd8aSMojzecPR6uIJoi7pzowYiDYRvvvBA76MCoZAsjBlgLS16uxALGXOmu3BsxGB6Ca-UCAbbfa0mMg/s1600/verbenaplant2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC7qkOQY8wkiGLFUw48J623ecTjLVK14DsLI8tl9bu9TwvZrLlEkNjcXnhWQvd8aSMojzecPR6uIJoi7pzowYiDYRvvvBA76MCoZAsjBlgLS16uxALGXOmu3BsxGB6Ca-UCAbbfa0mMg/s400/verbenaplant2.jpg" width="400" /></a></span></div><div style="font-family: inherit;"><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 5pt;"><span style="font-size: 14pt;">Since this is basically a tropical herb, verbena needs its roots protected from frost. So winter your potted plants indoors or in a greenhouse and don't feel bad when your plant drops all of its leaves. Lemon verbena goes dormant during the winter. My potted plant made it through a Bay Area winter on my outdoor patio which is sheltered by the house, and by April it was looking happy again. Once the temperature and day length increases the leaves will reappear. At least once during the summer cut back your plant by about half its size. While you gather its leaves for use, you will be promoting new growth. Pinching out the tips of the plant will also keep it bushy. Lemon verbena can also be easily propagated by cuttings from new growth. They make great little gifts, and in the process may encourage others to get the lemon verbena crush too! </span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzyLE7jivOt7eZ8vtZ4humaMVllrmIAOqlxPvOkMr9o54uBkwAjhKoNv-AV63rImiEuk-wEg4TyofgwVhT4X2clnu1C-XxZu8Wk2Y2u6z_jOvALYeJaB2bq_ukk5LEP2QBcEddgb7CXM/s1600/verbenaplant3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzyLE7jivOt7eZ8vtZ4humaMVllrmIAOqlxPvOkMr9o54uBkwAjhKoNv-AV63rImiEuk-wEg4TyofgwVhT4X2clnu1C-XxZu8Wk2Y2u6z_jOvALYeJaB2bq_ukk5LEP2QBcEddgb7CXM/s400/verbenaplant3.jpg" width="400" /> </a> </span> </div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><br />
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 14pt;">You can dry the leaves individually or on the stalk. I like to wash the leaves and dry them on a paper towel before placing them on a cookie sheet in my oven. The pilot light keeps my oven warm and helps dry the leaves quickly and thoroughly. If you have an electric oven try heating it up on the lowest setting, then turn off the oven and put the lemon verbena in to dry. I store the dried leaves in a ziplock bag. If you decide to dry them on the stalk, hang the stems upside-down in a cool, dry, dark place.</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R1VhUC_4BknhafQpoCtHNBgr1RlGB0EVlCzXy1ROJyKuq12NSSm3IezBTZUN5Udr6VJf5e9YLGfvjb2QW9Jh1esBialXMlz6fDWJRqqRR7e0LrrEaIra-l09G_cvroApiIuWJr_2kTs/s1600/dryverbena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R1VhUC_4BknhafQpoCtHNBgr1RlGB0EVlCzXy1ROJyKuq12NSSm3IezBTZUN5Udr6VJf5e9YLGfvjb2QW9Jh1esBialXMlz6fDWJRqqRR7e0LrrEaIra-l09G_cvroApiIuWJr_2kTs/s400/dryverbena.jpg" width="400" /></a></span></div><br />
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 14pt;">Lemon verbena does make a great tea! Personally, my favorite way to enjoy it is mixed with English Breakfast tea. I put 1-2 leaves in my hot water and let them steep for a few minutes before adding my English Breakfast tea. Fresh or dried leaves work equally well. </span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit; font-size: 14pt; line-height: 115%;">Try this great iced tea from <a href="http://catalog.marinet.lib.ca.us/record=b1465306%7ES3" target="_blank"><i>The Garden Entertaining Cookbook</i></a> by Barbara Scott-Goodman & Mary Goodbody:</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="font-family: inherit;"></span><br style="font-family: inherit;" /> </span><br />
<div style="text-align: center;"><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="font-family: inherit;"> <span style="font-family: inherit;"></span></span></span> <br />
<div align="center" class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: inherit; line-height: normal; margin-bottom: 5pt; text-align: center;"><u><span style="font-size: 14pt;">Iced Mint and Lemon Verbena Tea</span></u></div><span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> serves 6</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> 2 quarts of water</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> 2 tablespoons mint leaves or mint tea </span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> 1 tablespoon and 1 teaspoon honey</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> 8 springs lemon verbena</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> lemons slices to garnish</span></div><span style="font-family: inherit; font-size: 14pt; line-height: 115%;"></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="font-family: inherit;"> </span><br style="font-family: inherit;" /><span style="font-family: inherit;"></span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%;">Bring the water to a full boil in a large saucepan. Add the tea, and remove the pan from the heat. Cover and let stand for 5 minutes. Add the honey and stir until dissolved. Add the lemon verbena and let stand for 5 more minutes. Strain and let cool to room temperature. Refrigerate for at least 2 hours. Serve over ice and garnish with lemon slices.</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WXQWG8r5kQ511nuX818mkACnsZl1WfOI2XyCJHEmC6nw4LSkWvDUAOy6Ye9wI_qMMv_FiSDmzVM2Azo0SW5unqOjWwCsiGhkjSty4pOJxnxr3JB3rPOh15gY-pA1gH40xMwMRGevwV4/s1600/verbenatea1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WXQWG8r5kQ511nuX818mkACnsZl1WfOI2XyCJHEmC6nw4LSkWvDUAOy6Ye9wI_qMMv_FiSDmzVM2Azo0SW5unqOjWwCsiGhkjSty4pOJxnxr3JB3rPOh15gY-pA1gH40xMwMRGevwV4/s640/verbenatea1.jpg" width="640" /> </a></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: normal; margin-bottom: 5pt;"><span style="font-family: inherit; font-size: large;"><u>For more information and recipes try these books:</u><br />
<a href="http://catalog.marinet.lib.ca.us/record=b1319322%7ES3" target="_blank"><i>Herbal PalateCookbook</i> by Maggie Oster and Sal Gilbertie</a></span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<a href="http://catalog.marinet.lib.ca.us/record=b1588331%7ES3" target="_blank"><span style="font-family: inherit; font-size: large;"><i>The Herbal Kitchen: Cooking with Fragrance and Flavor</i> by Jerry Traunfeld</span></a><span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit; font-size: large;"><br />
<a href="http://catalog.marinet.lib.ca.us/record=b1511289%7ES3" target="_blank"><i>Herbs & Spices</i> by Jill Norman</a></span><span style="font-size: small;"><span style="font-family: "Times New Roman","serif";"><br />
</span></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WXQWG8r5kQ511nuX818mkACnsZl1WfOI2XyCJHEmC6nw4LSkWvDUAOy6Ye9wI_qMMv_FiSDmzVM2Azo0SW5unqOjWwCsiGhkjSty4pOJxnxr3JB3rPOh15gY-pA1gH40xMwMRGevwV4/s1600/verbenatea1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-25775202249728410122012-03-29T11:59:00.003-07:002012-03-29T11:59:59.276-07:00Biscuits for Breakfast<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged6-TdERpIvjdN52STyo01Ahl9pDWCIKqjcxeC1RiZGKAxFjQbwVL3LdQgpgiRHqYnadl3owT_e71_dEVM2hBBL_K01pc2LQGWNNOaaHbJFAJWQe4-urFcsUoAgEG4vhfqyDlyizCK-w/s1600/biscuits1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged6-TdERpIvjdN52STyo01Ahl9pDWCIKqjcxeC1RiZGKAxFjQbwVL3LdQgpgiRHqYnadl3owT_e71_dEVM2hBBL_K01pc2LQGWNNOaaHbJFAJWQe4-urFcsUoAgEG4vhfqyDlyizCK-w/s640/biscuits1.jpg" width="640" /></a></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-size: 21px;">Frankly biscuits are good anytime, but knowing they
are for breakfast makes getting out of bed a little easier.</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">I’m not sure when I developed this fixation on
biscuits. Though I do remember reading about them in novels and thinking
why didn’t I have a motherly housekeeper to bake me these addictive treats.
Eventually I got tired of my fantasy being just that- a fantasy and starting
baking them myself. <span style="mso-spacerun: yes;"> </span>Make a
double batch and freeze them and you’ll have these ready to go for an easy
breakfast or afternoon snack.<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OhYyEDEksVvyhrVDYKGdMpsjzZ0ooc_a3S9i4AO2AyAZr5BKzCz3OvKQIL_WGDActyxeSbw0u4Udaii1nlkwjYKGrNXzNppZDeG6VBaFQFNb483B6ndiQAhK986X0otXrQI4xVLD02s/s1600/biscuits5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OhYyEDEksVvyhrVDYKGdMpsjzZ0ooc_a3S9i4AO2AyAZr5BKzCz3OvKQIL_WGDActyxeSbw0u4Udaii1nlkwjYKGrNXzNppZDeG6VBaFQFNb483B6ndiQAhK986X0otXrQI4xVLD02s/s400/biscuits5.jpg" width="400" /></a></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-size: 21px;">For a long time I’ve been happy with the <i>Joy of
Cooking</i> recipe, but when I browsed this new cookbook- <i style="mso-bidi-font-style: normal;"><a href="http://catalog.marinet.lib.ca.us/record=b1793153~S3" target="_blank">Super Natural Every Day: Well-Loved Recipes From my Natural Foods Kitchen</a></i> by Heidi Swanson I knew I had to try her Yogurt
Biscuits. You create these lovely feathery layers by cutting and
stacking the dough, much like the technique of making puff pastry.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyeweVd0RP9sYWHPXvUPMIbPonGdEhx8zXtzGy16110BzKSD-fM7e7En0jMiW8YSwDHaRU9TfOCaCm5oItb3rR2GvWRmeQVAmEbmxVOVo6T49t_QSaqn0rEksGymWS-RN1IVUY1w3fKM/s1600/biscuits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyeweVd0RP9sYWHPXvUPMIbPonGdEhx8zXtzGy16110BzKSD-fM7e7En0jMiW8YSwDHaRU9TfOCaCm5oItb3rR2GvWRmeQVAmEbmxVOVo6T49t_QSaqn0rEksGymWS-RN1IVUY1w3fKM/s320/biscuits2.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: 21px;">Biscuits freeze well after baking. Defrost
them and then either warm them in the oven or split them in half and lightly
toast. My favorite topping is butter and jam, but honey is good
too. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjR4kZBuRKMyphfPjxjxFCY2q_-yhMZPd8NmNfaQfPnTwoLPIOMx8gwC0kR0STKz3Qv1bEP_9M5phuTBd2SFX6EoU0M84VsNgKSiBgN-meY4QSsy6UWip0rJ5KtpiDI5Z4Pu7VkEqsIg/s1600/biscuits4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjR4kZBuRKMyphfPjxjxFCY2q_-yhMZPd8NmNfaQfPnTwoLPIOMx8gwC0kR0STKz3Qv1bEP_9M5phuTBd2SFX6EoU0M84VsNgKSiBgN-meY4QSsy6UWip0rJ5KtpiDI5Z4Pu7VkEqsIg/s400/biscuits4.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: 21px;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: 21px;"><b>Yogurt Biscuits</b></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-size: 21px;">Having made these, I don’t recommend
preheating the baking sheet as directed in the instructions. It causes
the bottom of the biscuits to burn. Plus, I would shorten the baking time
to approximately 12 minutes. This recipe is versatile;<span style="color: #f50000;"> </span>I added lemon zest and 1/3 cup of sugar to my
batch. Other variations could include cheese, herbs, coconut, or
cinnamon. You can also substitute regular yogurt or sour cream for the
Greek-style yogurt.</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ¼ cups whole wheat pastry flour<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ¼ cups unbleached all-purpose flour (plus more
for dusting the dough)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ teaspoons salt<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon baking powder<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ cup unsalted butter, chilled and cut into cubes<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 1/3 cup Greek-style yogurt<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWUQCeL45DJz_XTZfi4RStGWMaggbtfY7JQFuxPOOlfoUEtuRYCvHV5s8JwgyivZPz1i-6b0znCta77yuBZxdoRaBzZMruA5RSKTigUUUwblci3sK5X5Cw8T3dGHGi3YKUzzHdrghFUI/s1600/biscuitsingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWUQCeL45DJz_XTZfi4RStGWMaggbtfY7JQFuxPOOlfoUEtuRYCvHV5s8JwgyivZPz1i-6b0znCta77yuBZxdoRaBzZMruA5RSKTigUUUwblci3sK5X5Cw8T3dGHGi3YKUzzHdrghFUI/s400/biscuitsingred.jpg" width="400" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 450 degrees with rack in the middle
of the oven. Combine the flours, salt, and baking powder in a food
processor. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAYLDtifuX-dS_9BdQkBxaO-NELFHqpUbm5mHMP75IupRpm0Tm3_dkEnSppAvjHe4K43uso8U4DI8TnQuyX4BkBBL2TC6t_-msxoUoTBtfayBjmfmy4HvcDkvn7SEATxqlAWNCvJteOg/s1600/biscuitslemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAYLDtifuX-dS_9BdQkBxaO-NELFHqpUbm5mHMP75IupRpm0Tm3_dkEnSppAvjHe4K43uso8U4DI8TnQuyX4BkBBL2TC6t_-msxoUoTBtfayBjmfmy4HvcDkvn7SEATxqlAWNCvJteOg/s320/biscuitslemon.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Add butter to the dry ingredients and pulse about 20
times, or until the mixture resembles tiny pebbles on a sandy beach. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVgFc1y5HjlS2QcN560K1d9W4LE08t4815H0xacWafM2UoLFKUS6mDmAVrEnTOn0p6xltuRQQbHzxo5qB_H1T5QjTbpv0b2_W7gxXnIRli4rzyirHq0Qzn5sw0zmyZ6JKNnGrQwLdAjw/s1600/biscuitsbutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVgFc1y5HjlS2QcN560K1d9W4LE08t4815H0xacWafM2UoLFKUS6mDmAVrEnTOn0p6xltuRQQbHzxo5qB_H1T5QjTbpv0b2_W7gxXnIRli4rzyirHq0Qzn5sw0zmyZ6JKNnGrQwLdAjw/s320/biscuitsbutter.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTP304JBxMvr9lo_w6Dg1yI7Om1pkEURBozHtJgJQzYMs-BJkRdUojuUcWDdWnEV1mMGP2HPQ5VLAvCPJGMlbjZQDoFNgutOP3qqPSVffw83Fzd2kkoyJCm3XvGVgDi5L7VcnFR-trjI/s1600/biscuitsblended.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTP304JBxMvr9lo_w6Dg1yI7Om1pkEURBozHtJgJQzYMs-BJkRdUojuUcWDdWnEV1mMGP2HPQ5VLAvCPJGMlbjZQDoFNgutOP3qqPSVffw83Fzd2kkoyJCm3XvGVgDi5L7VcnFR-trjI/s320/biscuitsblended.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Next add
yogurt and pulse a few times, or until the yogurt is just incorporated.
Avoid overmixing. It’s fine if there are a few dry patches. Gather the
dough into a ball and turn it out onto a lightly floured surface. Knead
five times and press into an inch-thick square. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4CmrvWt-2CBO4o2RIRHbAyRpq1PS9EKeLpJs6hrfDnVdQyPOpkwioWk7Co0Kv98j-1KzaVtbQVrJ5AD7DuiRDldXr6ggLz9ShJevuYGUXZp3L7efeCwP9FxqjisnS2H23oTJOPY6G3U/s1600/biscuitspressed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4CmrvWt-2CBO4o2RIRHbAyRpq1PS9EKeLpJs6hrfDnVdQyPOpkwioWk7Co0Kv98j-1KzaVtbQVrJ5AD7DuiRDldXr6ggLz9ShJevuYGUXZp3L7efeCwP9FxqjisnS2H23oTJOPY6G3U/s320/biscuitspressed.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Cut in half and
stack one on the other. Repeat two more times- flattening and stacking,
then cutting. Add more flour to prevent sticking as needed. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-Mb6hsVu98yOq3EJin7dnaKJ_eoby4uDMxZkoKKPmo1IySUcQBlleHm4giMneIu95DkrJ_vzfjpaBCJMD8Fg96mmBeGaWEejF3YwfRfrCLGFSkHnrJy581gXZIL2OYs8AVnAlQ87FYk/s1600/biscuitslayers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-Mb6hsVu98yOq3EJin7dnaKJ_eoby4uDMxZkoKKPmo1IySUcQBlleHm4giMneIu95DkrJ_vzfjpaBCJMD8Fg96mmBeGaWEejF3YwfRfrCLGFSkHnrJy581gXZIL2OYs8AVnAlQ87FYk/s320/biscuitslayers.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Press
or roll out the dough into a ¾ inch thick rectangle- if the dough is too tall,
the biscuits will tilt and tip over while baking. Cut the dough into twelve
equal biscuits. (</span></span><span class="Apple-style-span" style="font-size: 21px;"> I used a round biscuit cutter)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIzRCUG9WXO2x22lAEAeCpblaq_HCJyU0vbTwJ3RGDdkaxzAfODbj51ZFZEQkDwG0h1CrFHVkWkks70mYBPt-Ul62qFR-h2gmMi-d4XsK1p1wP41jAo1vuUfAlFgTRELUZFRHp2xf60/s1600/biscuitscutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIzRCUG9WXO2x22lAEAeCpblaq_HCJyU0vbTwJ3RGDdkaxzAfODbj51ZFZEQkDwG0h1CrFHVkWkks70mYBPt-Ul62qFR-h2gmMi-d4XsK1p1wP41jAo1vuUfAlFgTRELUZFRHp2xf60/s320/biscuitscutter.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span style="font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-hansi-font-family: Cambria;">Transfer biscuits
to a baking sheet leaving ½ inch between each biscuit. Bake for 12
minutes or until the biscuits are golden brown on the edges.</span><span style="font-size: 16pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMJ8QdbyDhL1O6C46_KDnoFMN1NRHX6RgCH_TVaqQRaKIi2RdG-7vvg5VIiL0RgJ8YWmJJdo3cHLku1mCiMrz-UyC35vKWlYJj-Cnj5GPQxnz8XATHfBrTnoQVdFijYMRy2LNvVyM-aU/s1600/biscuitsbaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMJ8QdbyDhL1O6C46_KDnoFMN1NRHX6RgCH_TVaqQRaKIi2RdG-7vvg5VIiL0RgJ8YWmJJdo3cHLku1mCiMrz-UyC35vKWlYJj-Cnj5GPQxnz8XATHfBrTnoQVdFijYMRy2LNvVyM-aU/s640/biscuitsbaked.jpg" width="640" /></a></div>
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<!--EndFragment-->Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-67205345196756760602012-03-06T13:16:00.000-08:002012-03-06T13:16:48.950-08:00Marker Tie-Dye for Kids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtY77fSOJyWJfVh2kZmTLMo_GDCwXdwAFKqAhTBi3giPZ8pLAJwgOdYCy89r9DvPGJm63kk6USZ5b1ozWJyU9cQOOlnr2ZugdLfWrI-KlfcQNsBpNbCH-wodeeWc_S63s3eRg6jPK1eg/s1600/markertiedye7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtY77fSOJyWJfVh2kZmTLMo_GDCwXdwAFKqAhTBi3giPZ8pLAJwgOdYCy89r9DvPGJm63kk6USZ5b1ozWJyU9cQOOlnr2ZugdLfWrI-KlfcQNsBpNbCH-wodeeWc_S63s3eRg6jPK1eg/s640/markertiedye7.jpg" width="480" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: x-large;"><b>A fun, easy and simpler way to tie-dye!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: large;"><u><a href="http://www.marinlibrary.org/library-location/fairfax-library" target="_blank">Fairfax Library</a></u></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: large;">2097 Sir Francis Drake Blvd </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: large;">The library will be offering this </span><span class="Apple-style-span" style="color: #073763; font-size: large;">children's program </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763;"><span class="Apple-style-span" style="font-size: x-large;">March 21 at 3:30-4:30pm</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: large;">415-453-8151</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #073763; font-size: large;">For grades 4th and up.</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #351c75; font-size: x-large;">Limited space, registration required.</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #38761d;"><b>Bring a laundered white tee shirt to decorate.</b></span></span></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-30212755730573117992012-02-26T18:06:00.001-08:002012-02-29T18:14:53.679-08:00One of my pet peeves and one great cookbook<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGeVqmfu_CJLKEF1oelToE9raKpLzip6K1waRb5BBUZq6OIa9T9Ec_pUz9nz8bCdcexPFskU9z54KvRBf7Cfp1ZEiPMvKxqJgVDqOcoPpWf42T6dFOGOWsAzt0DIf_I8_eajg-bTfVw4/s1600/camera&cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGeVqmfu_CJLKEF1oelToE9raKpLzip6K1waRb5BBUZq6OIa9T9Ec_pUz9nz8bCdcexPFskU9z54KvRBf7Cfp1ZEiPMvKxqJgVDqOcoPpWf42T6dFOGOWsAzt0DIf_I8_eajg-bTfVw4/s400/camera&cookbook.jpg" width="400" /></a></div><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">In my mind cookbooks are just plain useless without great photos. When I’m making something for the first time I want to know how it is going to look. I know it is cliché, but truly a photo of a dish is worth a thousand words. OK, maybe I exaggerate a bit, but why scrimp and produce a book that gets ignored because it offers nothing visually. And no, illustrations don’t count. I want pictures. Many, many pictures, not a meager selection inserted into the center of the book. This is essential in a great cookbook. Phew, got that off my chest.</span></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpGFNabm8hU2BOB4lNkR-p7TS8s69mybxIDcZqeklNS4SyikGl6kWyvXDXdNPHVKUUiAhF3WO4DuRIKaxpaJcCuf5vgrZp8P53aTl2JR_0uDTe64Gmyo9sBsYwhEWZ1YuwhfKiB0XAOM/s640/plentycover.jpg" width="532" /></div><br />
<div style="text-align: right;"></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZRs6Q2RER4OWlmEi8kcgziDXlBQGspdG1HYU4NBXuZAKY8nBALU6zr3AqbPV4-fJsV1MUH_CGH2e6xbUqwYyWo43y8VFGCAHWC57mAYVvaizYMb9uaMqsIjSnaqxayMf85dQZlMxyqw/s1600/lentilsw:broiledeggplant.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZRs6Q2RER4OWlmEi8kcgziDXlBQGspdG1HYU4NBXuZAKY8nBALU6zr3AqbPV4-fJsV1MUH_CGH2e6xbUqwYyWo43y8VFGCAHWC57mAYVvaizYMb9uaMqsIjSnaqxayMf85dQZlMxyqw/s400/lentilsw:broiledeggplant.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lentils with Broiled Eggplant</td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: 21px;">So here is a cookbook that more than meets this criteria: Gorgeous, gorgeous photos, innovative recipes that are easy to read and follow, and short anecdotes that are interesting and informative. </span><br />
<span class="Apple-style-span" style="font-size: 21px;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: 21px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: 21px;">The collection is based on the author’s weekly food column for the </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 21px;"><i>Guardian</i></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 21px;"> newspaper. </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 21px;"><a href="http://catalog.marinet.lib.ca.us/record=b1798167~S3" target="_blank"><i>Plenty </i>by Yotam Ottolenghi </a></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 21px;">was first published in Britain and won a Galaxy National Book Award in 2010. The vegetarian recipes have a strong Mediterranean and Mid-Eastern influence that reflect the author's Jerusalem heritage. </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPdlQJDwYm1tfBU9N4A-jnYZWdXXmBsvkvKF7sezK7Fw8i3rWbrfhExo0hcwNlqeUGEmZFxYYkqEXqEJ5aP0M4sKdKIvO8ixa6xhM5FlQy8SB_vzdaIXV9Zmf9JnbCxHrG1YQ-jcE1aY/s1600/figsalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPdlQJDwYm1tfBU9N4A-jnYZWdXXmBsvkvKF7sezK7Fw8i3rWbrfhExo0hcwNlqeUGEmZFxYYkqEXqEJ5aP0M4sKdKIvO8ixa6xhM5FlQy8SB_vzdaIXV9Zmf9JnbCxHrG1YQ-jcE1aY/s400/figsalad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Figs With Basil, Goat Cheese & Pomegranate Vinaigrette</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijo7TQ8gSNAFKY9ljFl0X15fxZi4hdwzDnak23RkoiJy0MCc_KiuL2yZDnNfOHk_IKtIM9pkPWRU6vuCSjC1syEvLBvWntIrDnHtf5hQXhhJGvTjQSLxlmKdo0ORQMyzTurx6wdxkZoXA/s1600/tomatoes&squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijo7TQ8gSNAFKY9ljFl0X15fxZi4hdwzDnak23RkoiJy0MCc_KiuL2yZDnNfOHk_IKtIM9pkPWRU6vuCSjC1syEvLBvWntIrDnHtf5hQXhhJGvTjQSLxlmKdo0ORQMyzTurx6wdxkZoXA/s400/tomatoes&squash.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Parsnips & Sweet Potatoes With Caper Vinaigrette</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmm46SIJ06cv6rFXuODJx_ZItwcEfRcLgedL0jC6XYuQkrXzw0Dr7pGwSF-YVbKBmGf1lDbF3C44riqq39akJpbtvSF0matmZ013jzbEWKxbA0Ca4T79PHW0GOw8Tkj0M2B0r-GPFf_k/s1600/avocadoquinoa&favabeansalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmm46SIJ06cv6rFXuODJx_ZItwcEfRcLgedL0jC6XYuQkrXzw0Dr7pGwSF-YVbKBmGf1lDbF3C44riqq39akJpbtvSF0matmZ013jzbEWKxbA0Ca4T79PHW0GOw8Tkj0M2B0r-GPFf_k/s400/avocadoquinoa&favabeansalad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado, Quinoa & Fava Bean Salad</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCnPe1hZtvTqj8JyQ3mGXv2zMd3i7AV7wq9_xOFberHEHWIM3O_tncRqEh2oT5B4g1BEPkQagcym8FlApk85fJBAYL4-iCJ7UDRGzXRLTi8i1z6cnWXevdLqOIKcO4-hxL4ViMSAUYHQ/s1600/wildmushromparcel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCnPe1hZtvTqj8JyQ3mGXv2zMd3i7AV7wq9_xOFberHEHWIM3O_tncRqEh2oT5B4g1BEPkQagcym8FlApk85fJBAYL4-iCJ7UDRGzXRLTi8i1z6cnWXevdLqOIKcO4-hxL4ViMSAUYHQ/s640/wildmushromparcel.jpg" width="468" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Mushroom Parcel</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: left;"></div><span class="Apple-style-span" style="font-size: 21px;">I have already tried 4 of the recipes and have many other dishes I’m looking forward to making soon. I don't often buy cookbooks since I work in a library and have access to so many, but I'm getting a copy of <i>Plenty</i>! Here are two great recipes that will go into the regular rotation at our house. </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"><b><span style="font-size: 16pt;">Green Pancakes</span></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 16pt;">Popeye approved!</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ3mXMKKuLHQVJ1DlOGyvOn2wP9ZM1xsXiuvd6C1D57Xv63PFMoUVMnUs6PtUyO_pty1vVoiHbOXia4U7XPKtYNhuG3btOTBPWAu1K7Q0kURmRUMpTGJaMrii7Jzn-VzGmBu9G_cQgAo/s1600/greenpancakesingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ3mXMKKuLHQVJ1DlOGyvOn2wP9ZM1xsXiuvd6C1D57Xv63PFMoUVMnUs6PtUyO_pty1vVoiHbOXia4U7XPKtYNhuG3btOTBPWAu1K7Q0kURmRUMpTGJaMrii7Jzn-VzGmBu9G_cQgAo/s400/greenpancakesingred.jpg" width="400" /></a></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">The recipe includes a lime butter for the pancakes, </span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;">but I topped ours with sour cream and a wedge of lime.</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ pound (about 8 cups) spinach, washed<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">¾ cup flour<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">4 teaspoons baking powder<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon ground cumin<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 egg<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 egg white<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">4 tablespoons butter melted<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">2/3 cup milk<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">6 green onions finely sliced<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">2 fresh green chiles, thinly sliced (I omitted)<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">olive oil for frying<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside.<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Put the flour, baking powder, whole egg, melted butter, salt, cumin, and milk in a large mixing bowl and whisk until smooth. Add the green onions, chiles and spinach and mix with a fork. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-irK7BtzORXTZpGBo52tyYRh3Wmz2lo43i3oYMOiTTXVQjJ0IRSKWMIojoTDnQwq7HdbkukRICEnJUQS1DU2dxFwk1DCBpTqvxHgsQ6aKua7ghUz4r-6wNLH0VKaQd24kHNwJauIeEM/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-irK7BtzORXTZpGBo52tyYRh3Wmz2lo43i3oYMOiTTXVQjJ0IRSKWMIojoTDnQwq7HdbkukRICEnJUQS1DU2dxFwk1DCBpTqvxHgsQ6aKua7ghUz4r-6wNLH0VKaQd24kHNwJauIeEM/s640/batter.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 21px;">Whisk the egg white to soft peaks and gently fold it into the batter.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR7m3BM_8Rs38m5ETv9d6YNvRhkn3pLrcD9iUOsOKKewxS4gPMoqdV84wUkgdHtqX5mY723YaFHQIm3fL5KBQV_eMyMs4ifsjtXd2BUCYOr3ogVCoHSGgV_Z3nntDaPUqEsLz2Hj3ing/s1600/greenpancakesbatter%2526eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR7m3BM_8Rs38m5ETv9d6YNvRhkn3pLrcD9iUOsOKKewxS4gPMoqdV84wUkgdHtqX5mY723YaFHQIm3fL5KBQV_eMyMs4ifsjtXd2BUCYOr3ogVCoHSGgV_Z3nntDaPUqEsLz2Hj3ing/s320/greenpancakesbatter%2526eggs.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle 2 tablespoons of batter into the pan and press down gently. You should get smallish pancakes, about 3 inches in diameter. Cook for about 2 minutes on each side or until you get a good golden-green color. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5tiwZ_zWJ7bN9hk0DHpeNSxjNKPo8X0QZ7ishmDAvepKVQND_5rDYAdID4cp1N9TeN4irBTiaHTs4gpEZLTizrAkIF9EGR4ChgDcHVexzIfnGaMf04L3SNdOCwTa2BghW8Vr9HMqZpQ/s1600/greenpancakesfrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5tiwZ_zWJ7bN9hk0DHpeNSxjNKPo8X0QZ7ishmDAvepKVQND_5rDYAdID4cp1N9TeN4irBTiaHTs4gpEZLTizrAkIF9EGR4ChgDcHVexzIfnGaMf04L3SNdOCwTa2BghW8Vr9HMqZpQ/s320/greenpancakesfrying.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0uzLyjy3QixD90EJRH15domEZyreljMXFCNQGBPrCjmqbyyJGo0PFqtbm-sw7ccSXFBT9WuwnyxYdAgkxF9IkJNeP1BWUe665cTj49OKXXqHMID6LE7ptitPhCKzXC89Td_PVwyyGx0/s1600/greenpancakeswaiting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0uzLyjy3QixD90EJRH15domEZyreljMXFCNQGBPrCjmqbyyJGo0PFqtbm-sw7ccSXFBT9WuwnyxYdAgkxF9IkJNeP1BWUe665cTj49OKXXqHMID6LE7ptitPhCKzXC89Td_PVwyyGx0/s320/greenpancakeswaiting.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Transfer to paper towels and keep warm. Continue making pancakes, adding oil as needed, until the batter is used up</span></span><span class="Apple-style-span" style="font-size: 21px;">.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttAisdihEMpoS5TMnrXTyIIIX7Xf3n-aG1Wgb5oQENXKk5AE4alLJZ0FvVpXLZuaVhD8qshQnHZ38tqsb6K6mThpuFX7SK_KUa_cfSjohNKZI44lfR9MgaN2aGZWEp_i_UPSCRnqUXxQ/s1600/greenpancakesplated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttAisdihEMpoS5TMnrXTyIIIX7Xf3n-aG1Wgb5oQENXKk5AE4alLJZ0FvVpXLZuaVhD8qshQnHZ38tqsb6K6mThpuFX7SK_KUa_cfSjohNKZI44lfR9MgaN2aGZWEp_i_UPSCRnqUXxQ/s640/greenpancakesplated.jpg" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 21px;"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"><b><span style="font-size: 16pt;">Eggplant with Buttermilk Sauce</span></b><span style="font-size: 16pt;"><o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHE-qJSU25TTxzRlJG8rAMAio9E5ARFPHOKz6im5glfmVH01A0gA4DqDFlGTZt9dZr3KJMQ4Wlztj8c5wCXA3ycKXyiHWPyBAE4Z9eyuowrFFbYO-b8Ix230_O4QDZmzTW6Fj_Q2n61Q/s1600/eggplantingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHE-qJSU25TTxzRlJG8rAMAio9E5ARFPHOKz6im5glfmVH01A0gA4DqDFlGTZt9dZr3KJMQ4Wlztj8c5wCXA3ycKXyiHWPyBAE4Z9eyuowrFFbYO-b8Ix230_O4QDZmzTW6Fj_Q2n61Q/s400/eggplantingred.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is a very easy dish!</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">(The directions call for the eggplant to be cooked at 200 degrees <o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">but I believe this is an error and should be about 350-400 degrees)<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">2 large and long eggplants<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup olive oil<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ teaspoon lemon thyme leaves<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 16pt;">(</span><span style="font-size: 13pt;">It may be hard to find lemon thyme, but it adds a fantastic scent and taste to this dish</span><span style="font-size: 16pt;">)<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">salt & black pepper<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ cup pomegranate seeds<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon za’atar (I omitted this Middle Eastern herb mixture)<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Sauce:<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">9 tablespoons buttermilk<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">½ cup Greek yogurt<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tablespoon olive oil, plus a drizzle to finish<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">1 small garlic clove, crushed<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">pinch of salt<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 375 degrees. Cut the eggplants in half lengthways. Use a sharp knife to make 3 or 4 parallel incisions in the cut side of each eggplant, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTkr9-dTaSvqCOMpC88woanvL5MhC5qHmF3zF3EuE1rKYXv9zLK7b0IVoTBVnPT3DTxzNj9nRc2mezjYxDOXg9DdFkv8Rx42azI8IxKXuIdIngqGg221H2ynpwC4vSW9EPQEJx_fxFe4/s1600/eggplantsonpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTkr9-dTaSvqCOMpC88woanvL5MhC5qHmF3zF3EuE1rKYXv9zLK7b0IVoTBVnPT3DTxzNj9nRc2mezjYxDOXg9DdFkv8Rx42azI8IxKXuIdIngqGg221H2ynpwC4vSW9EPQEJx_fxFe4/s400/eggplantsonpan.jpg" width="400" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">Place the eggplant halves, cut-side up on a baking sheet lined with baking parchment. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35-40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZO8mqzqFxqJCPa09ZsH1Vp-PgO-hptcKmKVBroX7EN3HqSydjC5HexO1elcUvkJWrZGd7-p4JPT9xM8wmH7Mt2fRF2oA9zbjqmScn41DB12Ui_u-z8-bxXnjR9zIskI22Ng7TAueA14/s1600/eggplantscooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZO8mqzqFxqJCPa09ZsH1Vp-PgO-hptcKmKVBroX7EN3HqSydjC5HexO1elcUvkJWrZGd7-p4JPT9xM8wmH7Mt2fRF2oA9zbjqmScn41DB12Ui_u-z8-bxXnjR9zIskI22Ng7TAueA14/s320/eggplantscooked.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">While the eggplants are in the oven, seed the pomegranate and make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.<o:p></o:p></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: inherit;">To serve, spoon plenty of buttermilk sauce over the eggplant halves. Sprinkle za’atar and the pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.<o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQrYmvteewC0d6Kl-T-oSKOa8iC7Qw2WsWiaI7B5E8vxAFo_SQnQw_tvirrh1MZj-9s8whj6zSCEFJDTDVwNBo_dn0FMnI20BFxaGg08NPjeI1qzXtOw0E755SMJtkmCR0bZUGl1Wo6Y/s1600/eggplantsplated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQrYmvteewC0d6Kl-T-oSKOa8iC7Qw2WsWiaI7B5E8vxAFo_SQnQw_tvirrh1MZj-9s8whj6zSCEFJDTDVwNBo_dn0FMnI20BFxaGg08NPjeI1qzXtOw0E755SMJtkmCR0bZUGl1Wo6Y/s640/eggplantsplated.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm being brave here since I know my photo isn't nearly as wonderful as the one on cover of the book.http://catalog.marinet.lib.ca.us/record=b1798167~S3</td></tr>
</tbody></table>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com2tag:blogger.com,1999:blog-1570112898279661389.post-69787021416296522372012-02-07T10:51:00.000-08:002012-02-07T10:51:16.887-08:00I Heart Hearts<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1vNxaQ5FN1m76aqWvdAu1LMFzXnlrXYYQ8kenQ-HzHelxsGNMhDl8nOh7dH9LNXo41z3mHCsWxZoum2Tj8pKD47NPHvycCR_3q43DuqVG5fuYRofbP_T9lMa1u3COG3re-WsC0Bg8Aw/s1600/heartcloud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1vNxaQ5FN1m76aqWvdAu1LMFzXnlrXYYQ8kenQ-HzHelxsGNMhDl8nOh7dH9LNXo41z3mHCsWxZoum2Tj8pKD47NPHvycCR_3q43DuqVG5fuYRofbP_T9lMa1u3COG3re-WsC0Bg8Aw/s400/heartcloud.jpg" width="400" /></a></div><div class="separator" style="clear: both; color: black; text-align: left;"><b><span class="Apple-style-span" style="font-family: inherit;">There is something so charming and sweet about hearts. I like them in any form, -- well except for the graphic realism of an actual human heart. I am talking about the heart- shaped symbol. With the big day around the corner, I thought I would share some ideas for being creative with your Valentines.</span></b></div><div class="separator" style="clear: both; color: black; text-align: left;"><b><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></b></div><div class="separator" style="clear: both; color: black; text-align: left;"><b><span class="Apple-style-span" style="font-family: inherit;">Let's start by putting aside the ubiquitous standard candy hearts that one can find anywhere. Now let's consider that breakfast is the most important meal of the day and a heart shaped breakfast would make it a fabulous way to start the day.</span></b></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRNaxh00Bc3yHMkRDbUtm_F8nmSXMNSc4XG7ofck0IeTa-Fg0xFJEmQuYjBWcqdg3WfSkoaTmBxskDi2Fjs5Wk_eU5ksD0KjhSAxeY0MaUDyzHvQ4JeboGfbKkMV88NnwPLUpCLjR_Js/s1600/heartegg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRNaxh00Bc3yHMkRDbUtm_F8nmSXMNSc4XG7ofck0IeTa-Fg0xFJEmQuYjBWcqdg3WfSkoaTmBxskDi2Fjs5Wk_eU5ksD0KjhSAxeY0MaUDyzHvQ4JeboGfbKkMV88NnwPLUpCLjR_Js/s400/heartegg2.jpg" width="400" /></a></b></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><b> Have fun experimenting with pancake rings.</b></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><b>Or how about a bowl of sugar cubes to go with tea or coffee? </b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuXvLMhGqHmSllg2RhTKA331TgwEJo5EubkBS_gox84YfO1ZNWW7A4x0kLhapnZFneQ4GPB7oA6lVV1JIDVuZ_vlMUMMthcOgU_8wvsfTr5gk-hpqra42N71eALIP8opTo9mRbnfOckY/s1600/heartSugarCubes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuXvLMhGqHmSllg2RhTKA331TgwEJo5EubkBS_gox84YfO1ZNWW7A4x0kLhapnZFneQ4GPB7oA6lVV1JIDVuZ_vlMUMMthcOgU_8wvsfTr5gk-hpqra42N71eALIP8opTo9mRbnfOckY/s400/heartSugarCubes.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Find the recipe in this great new book- <i><a href="http://catalog.marinet.lib.ca.us/record=b1896414%7ES3" target="_blank">Gifts from the Kitchen</a></i> by Annie Rigg</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Maybe you're trying to stay away from sweets and want to share something heartier. Try making ravioli and using a small heart shaped cookie cutter. Recipes and instructions can be found in <a href="http://catalog.marinet.lib.ca.us/record=b1565188%7ES3" target="_blank"><i>Lidia's Family Table</i></a> by Lidia Bastianich or <a href="http://catalog.marinet.lib.ca.us/record=b1438134%7ES3" target="_blank"><i>Biba's Taste of Italy</i></a> by Biba Caggiano. Or look for ready made, I found these at Costco. Skip the heavy sauces in order to really see the shape of the ravioli.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqXfmdXN2GSHR5Zvfm48Y-7tw4S19lUX1nqeG7Jvp5MGjgeZDk8BiAUgk6O5y4VUh-UwaaRO0YRt2EhqxAwSX_y__IrMl9rf-hT2DRvp4YXSwYlJSHPnJmqEuNhP1zwzxp3nww_GjlGs/s1600/heartravoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqXfmdXN2GSHR5Zvfm48Y-7tw4S19lUX1nqeG7Jvp5MGjgeZDk8BiAUgk6O5y4VUh-UwaaRO0YRt2EhqxAwSX_y__IrMl9rf-hT2DRvp4YXSwYlJSHPnJmqEuNhP1zwzxp3nww_GjlGs/s400/heartravoli.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Another special book to either give or use for ideas is <i><a href="http://catalog.marinet.lib.ca.us/record=b1758095%7ES3" target="_blank">Monday Hearts for Madalene</a></i> by Page Hodel. Each Monday Hodel would leave one of these beautiful and creative hearts crafted from diverse and unique materials on Madalene Rodriguez's doorstep.</b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSPxyluRnFWZO6fluT2N_L5k_eRIYPt8Jg1FnSAkbnDfdhr1dxny6quAs0016rEVTMtZmDj-yZYnM94qSjKR4wntHYrC8rYeoBR7iB5CjRajBG5bLay4plEb4Fh_HAcg68LvGJH6QyTo/s1600/HeartsMondayBookCover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSPxyluRnFWZO6fluT2N_L5k_eRIYPt8Jg1FnSAkbnDfdhr1dxny6quAs0016rEVTMtZmDj-yZYnM94qSjKR4wntHYrC8rYeoBR7iB5CjRajBG5bLay4plEb4Fh_HAcg68LvGJH6QyTo/s320/HeartsMondayBookCover.jpg" width="319" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b>Definitely check out this book since these small pictures don't show the </b></div><div class="separator" style="clear: both; text-align: center;"><b>amazing details from each of the hearts.</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVip4wu_GdSFN9PBbYRlsk6ZGy8nwPxU4oJpwAQUTG9oru-yt80bZgBz9N190hCUtOHG8iw2N8Lt3IMfULmw6bLcadcNsD4uXgt-5XBtLdreXqwlgYIIu3zh6YZlegwcr1c7VdNuY6H-A/s1600/heartsMondayPoster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVip4wu_GdSFN9PBbYRlsk6ZGy8nwPxU4oJpwAQUTG9oru-yt80bZgBz9N190hCUtOHG8iw2N8Lt3IMfULmw6bLcadcNsD4uXgt-5XBtLdreXqwlgYIIu3zh6YZlegwcr1c7VdNuY6H-A/s640/heartsMondayPoster.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the paper addicted crafters- get yourself a small heart-shaped punch and find an old magazine, catalog, or scrapbooking paper and glue or stitch small hearts in rows on a gift tag.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rs5_kLjAF6-edCvLhjIxjMcUMVLZNBlA29V4t56pXAARB6VkHF3WFmEvjASVlScV3AolfKJpUlTAT3PALxJ1qvddjS6ruuYxHvscQtnDnmj9vx2rLKfhuNGzFWYX0LERat5Y0fD3XiA/s1600/heartcard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rs5_kLjAF6-edCvLhjIxjMcUMVLZNBlA29V4t56pXAARB6VkHF3WFmEvjASVlScV3AolfKJpUlTAT3PALxJ1qvddjS6ruuYxHvscQtnDnmj9vx2rLKfhuNGzFWYX0LERat5Y0fD3XiA/s640/heartcard.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>Or just rely on mother nature, your eyes and a camera.</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM6hS4yGxOB5Yx4E4WbD6PFJ_oREqxA_Cu44stOSgZrRLBRvw_x1JTkeUfEiSkNCBiIA28JMGAZDmh0La8tabbj5UazfZ9hUrpFiPweW2D_HOpPuvjMGXCnEebSpDkV2Ig-MgNLG84eQ/s1600/heartrock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM6hS4yGxOB5Yx4E4WbD6PFJ_oREqxA_Cu44stOSgZrRLBRvw_x1JTkeUfEiSkNCBiIA28JMGAZDmh0La8tabbj5UazfZ9hUrpFiPweW2D_HOpPuvjMGXCnEebSpDkV2Ig-MgNLG84eQ/s320/heartrock.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRFHl5Psp0fzZ3mCDxW0VxydEK9cqdIiCVVN-6u-Du92v5aQ4sFq-rzNRDWLOu6yuhxuslau_FdF-hH3gs6tbt1OVFq_CcB_vECIm-2rA96-H9CMkcDMIUN8Med078s_U5Tlfd_b15Xc/s1600/heartfern.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRFHl5Psp0fzZ3mCDxW0VxydEK9cqdIiCVVN-6u-Du92v5aQ4sFq-rzNRDWLOu6yuhxuslau_FdF-hH3gs6tbt1OVFq_CcB_vECIm-2rA96-H9CMkcDMIUN8Med078s_U5Tlfd_b15Xc/s320/heartfern.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IuFh6cnDF9E_gTuFuAJBOZA8CeGiAqdnhzxNnm6wJ0o5p-xVPRjVRr8wITvfspvb8IYUxwp38llXZa8qSxT2ZKjFIXiKSjfS8RorALIFqVUDC0fWnv8752ak4RkEsMXloN68L74u9Cs/s1600/heartSeaGlass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IuFh6cnDF9E_gTuFuAJBOZA8CeGiAqdnhzxNnm6wJ0o5p-xVPRjVRr8wITvfspvb8IYUxwp38llXZa8qSxT2ZKjFIXiKSjfS8RorALIFqVUDC0fWnv8752ak4RkEsMXloN68L74u9Cs/s320/heartSeaGlass.jpg" width="317" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids_KH92noB5w-nBFyBr9pGORMnUaFR2quKb7vcsBlvYeOR9d0ZBfRVt4YV8GN33bIHuXdTmI8o1-XD2xadZKqjNBzwpPpWapz5YBFLsRqsIxxUonck9hBcTC_hnzwDLEVp__TBf8kt_w/s1600/heart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids_KH92noB5w-nBFyBr9pGORMnUaFR2quKb7vcsBlvYeOR9d0ZBfRVt4YV8GN33bIHuXdTmI8o1-XD2xadZKqjNBzwpPpWapz5YBFLsRqsIxxUonck9hBcTC_hnzwDLEVp__TBf8kt_w/s320/heart.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKaszMSHdvsEvGN8UNfTtnAe54xoNXYxml71RJNFNsWCz4Mh6BAvuawsq9_UU5rz-a4dcZ67BPCo_ieBhyg809RtcmYwKmM0ev4iPHmXixfDyswx4oEQxpqk0AaehrNjDJWbfi61foYo/s1600/heartcat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKaszMSHdvsEvGN8UNfTtnAe54xoNXYxml71RJNFNsWCz4Mh6BAvuawsq9_UU5rz-a4dcZ67BPCo_ieBhyg809RtcmYwKmM0ev4iPHmXixfDyswx4oEQxpqk0AaehrNjDJWbfi61foYo/s320/heartcat.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Now go and be creative!</b></div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com2tag:blogger.com,1999:blog-1570112898279661389.post-58057025339757783102012-01-24T14:29:00.000-08:002012-02-06T19:21:16.349-08:00Not your ordinary chocolate cookie.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSLZPyOkRGXAzqhS-WIsYy0p9HodPIm2OcRtpKQnTNVyRahtlYePyVPH1bcfGS3wl345bfJb0hqDE7ouZY_x3ropEGmNdqamcYw_0t8u0aRucQ22YMxcxuDgVzfOP_jJ5YGQiz7UQlaU/s1600/brookie-half.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSLZPyOkRGXAzqhS-WIsYy0p9HodPIm2OcRtpKQnTNVyRahtlYePyVPH1bcfGS3wl345bfJb0hqDE7ouZY_x3ropEGmNdqamcYw_0t8u0aRucQ22YMxcxuDgVzfOP_jJ5YGQiz7UQlaU/s640/brookie-half.jpg" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"> I am a cookie addict. While I’m not inclined to cram a fist full of cookies into my mouth in the style of the cookie monster, I see nothing wrong in making a meal out of two large cookies and a glass of milk. More than once my daughter has come home from school and stated I had chocolate breath. If I was forced to choose my favorite sweet thing to eat, it would have to be a freshly baked cookie. No ordinary cookie, but a wonderful hybrid call a Brookie. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGTGXIrSwvi5HeqU14m3frpM4I7SraDjY4QGpVFdATqY7BfNNHRVOfZMj1I22YxaZr7IaFL1EIVThwjCGLyOx0bedpn6lshhyphenhyphenFG-Gm0louhSlwkck_Knb4G7AyrU5EsOkpK4q-8QuBhw/s1600/brookies-tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGTGXIrSwvi5HeqU14m3frpM4I7SraDjY4QGpVFdATqY7BfNNHRVOfZMj1I22YxaZr7IaFL1EIVThwjCGLyOx0bedpn6lshhyphenhyphenFG-Gm0louhSlwkck_Knb4G7AyrU5EsOkpK4q-8QuBhw/s640/brookies-tray.jpg" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Take a brownie and cross it with a cookie and you naturally get a Brookie. I found a brownie cookie recipe a while back and wasn’t thrilled with the results. So I tinkered and tested and eventually wound up with this satisfying chocolatey treat I call a Brookie.<span style="color: #353535;"><o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh77QQKb_BRWQ7Qjb2bMOFJJBD4fXpxd3oKzlG6Wjam04hE-q3ke7Srg7vXVHZQq-sXjCGlTajGQ6N4vAxNQg2Nt_q0vBDRAmtbVwz1V0XJteh7TBvOqaAdDNv_rC-LPWQf3yclyDJ_s/s1600/brookies-tray-ribbon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh77QQKb_BRWQ7Qjb2bMOFJJBD4fXpxd3oKzlG6Wjam04hE-q3ke7Srg7vXVHZQq-sXjCGlTajGQ6N4vAxNQg2Nt_q0vBDRAmtbVwz1V0XJteh7TBvOqaAdDNv_rC-LPWQf3yclyDJ_s/s640/brookies-tray-ribbon.jpg" width="480" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">This cookie dough freezes beautifully and what could be better than knowing you are only 15 minutes away from a freshly baked Brookie! These cookies are best eaten the same day they are baked, but if you should have any left the next day, try microwaving them for 5-7 seconds each to refresh their texture.<span class="Apple-style-span" style="color: #353535;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXdq3jcl2gcMbe8rYImItJ2DD1OhY00jpLKU9JHGvN5Fx4Tp0W3MG_b2jVxXQyNjH-ZGwg9P801FSu6Xvpuro1GcLQNsJM3edqAnuAn5c790uPWeWGBBydVR29kEwuFVVyyWCId-Q004/s1600/brookie-oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXdq3jcl2gcMbe8rYImItJ2DD1OhY00jpLKU9JHGvN5Fx4Tp0W3MG_b2jVxXQyNjH-ZGwg9P801FSu6Xvpuro1GcLQNsJM3edqAnuAn5c790uPWeWGBBydVR29kEwuFVVyyWCId-Q004/s640/brookie-oven.jpg" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">To get great results when making these cookies be sure to select quality chocolate. I like Guitard chocolate. Try their extra dark bittersweet chip if you really enjoy dark chocolate. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwZmNB_wEptLDR1czPEWxjFTFF0mxTOCfJAJFwh3MjmyDlAksc0ZvoF5OIKeyijkYqN4FLlZ6G9LRrJDo4wDZknymvpYKypMMXV4X6Ond46TAXSynwMy749f2rauxlJeH-YB2IvnWHW0/s1600/brookies-chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwZmNB_wEptLDR1czPEWxjFTFF0mxTOCfJAJFwh3MjmyDlAksc0ZvoF5OIKeyijkYqN4FLlZ6G9LRrJDo4wDZknymvpYKypMMXV4X6Ond46TAXSynwMy749f2rauxlJeH-YB2IvnWHW0/s400/brookies-chips.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b><br />
</b></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>Brookies </b></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">(adapted from <i>Got Milk? The Cookie Book</i> by Peggy Cullen<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Yields approximately 12 cookies, each made with 2 tablespoons of dough.<span style="color: #353535;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Make sure not to over-bake these cookies. It really spoils the texture of the cookie.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"> <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">2 cups of good quality semisweet chocolate chips (11.5 ounces)<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">6 tablespoons butter<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">2 eggs<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">½ cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon instant coffee<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">1 cup flour<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon baking powder<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Melt 1 ½ cups of chocolate chips and the butter in the top of a double boiler. Stir to blend the chocolate and butter. Set aside to cool (approximately 20-30 minutes).<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RHyBwOevgel1kTjl9prbumYrpWtCHrkrkjnxMRoN1o4MELIHoxBZOxM1ARRA2zFq_DCSMD3Rpi8vDCQQ9rGl8KLlpvtUePUuvLjk-fz6pYRFgSi3zDpJXITx2izhCYzSRiiibPfvQvY/s1600/brookies-melt-w%253Abutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RHyBwOevgel1kTjl9prbumYrpWtCHrkrkjnxMRoN1o4MELIHoxBZOxM1ARRA2zFq_DCSMD3Rpi8vDCQQ9rGl8KLlpvtUePUuvLjk-fz6pYRFgSi3zDpJXITx2izhCYzSRiiibPfvQvY/s320/brookies-melt-w%253Abutter.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3JAqU3qBOFgIT82pVq2BYf2bpn_NRrMCzBqj4cHDp1oS8DeWr4hB_uVqRCxpR9nojBNvJrftViGPNUFsrcVkvfRZGql5eX-4y64tMPV36c13JlXO9bLx61_CKEqMoW5LqKeph5a8f6U/s1600/brookies-chocolate-melted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3JAqU3qBOFgIT82pVq2BYf2bpn_NRrMCzBqj4cHDp1oS8DeWr4hB_uVqRCxpR9nojBNvJrftViGPNUFsrcVkvfRZGql5eX-4y64tMPV36c13JlXO9bLx61_CKEqMoW5LqKeph5a8f6U/s320/brookies-chocolate-melted.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Mix together in a small cup the vanilla and coffee.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSbXHdF4mRReIjQ1cGbeM9wftdJi3cqaEwWsC2C6c9KCcgczj5CBZxXRIqv7vZhs_mQLbHAB6owCR1pc9ovhzZfsrn5dD1QFTFI9mSZoP5fl3NYrbbwMkGBDdtNl-vDbBZ9IGbl5Aflg/s1600/brookies-vanilla-coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSbXHdF4mRReIjQ1cGbeM9wftdJi3cqaEwWsC2C6c9KCcgczj5CBZxXRIqv7vZhs_mQLbHAB6owCR1pc9ovhzZfsrn5dD1QFTFI9mSZoP5fl3NYrbbwMkGBDdtNl-vDbBZ9IGbl5Aflg/s320/brookies-vanilla-coffee.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">In a medium bowl beat together the eggs and sugar. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7nEdwza7lkSz9NKts5j_U5kZakp4idv6dAF3qWBlzXXu_EBEXnfqmxtzPhu4aHhhfqRA7vMzjWs51tsfzElLZW4hvOhtRxQKmGSWXlnL1I0U1wyIXn1S3opBI6dobN3fv60ys3p3nv4/s1600/brookies-eggs-sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7nEdwza7lkSz9NKts5j_U5kZakp4idv6dAF3qWBlzXXu_EBEXnfqmxtzPhu4aHhhfqRA7vMzjWs51tsfzElLZW4hvOhtRxQKmGSWXlnL1I0U1wyIXn1S3opBI6dobN3fv60ys3p3nv4/s320/brookies-eggs-sugar.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Add the vanilla/coffee mixture to the egg mixture and beat for about a minute.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Add the cooled chocolate mixture and mix well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLnq7Xrqb_eKRmnjwro_I018R0TaldMYtstHwew7IzVS4Po9GSnHCQz_5ptZrB5M6yuefXbUc_7uf0nxiWMc4BaSCMmQY5e4K3C3fsuX1GjSyJYytjSMyMYpHBieKbM5e4JmH0Gn-Pag/s1600/brookies-batter-flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLnq7Xrqb_eKRmnjwro_I018R0TaldMYtstHwew7IzVS4Po9GSnHCQz_5ptZrB5M6yuefXbUc_7uf0nxiWMc4BaSCMmQY5e4K3C3fsuX1GjSyJYytjSMyMYpHBieKbM5e4JmH0Gn-Pag/s320/brookies-batter-flour.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Stir together the flour, baking powder and salt. Then stir into the batter.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Stir in the remaining ½ cup chocolate chips.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nvq9TjYvbfwQsm4MYZr9CyR6MFnnFWJBL1P1CE4oe2zA5YTFRbeF4iot5ruQdpwYhUC-SzcNkhPMnp1vQn5t_ly_A0gjXvPuEntZqoCk-UpDpcyDPouOHf2PI_s7yZZY5n8TSP1HReU/s1600/brookies-batter-chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nvq9TjYvbfwQsm4MYZr9CyR6MFnnFWJBL1P1CE4oe2zA5YTFRbeF4iot5ruQdpwYhUC-SzcNkhPMnp1vQn5t_ly_A0gjXvPuEntZqoCk-UpDpcyDPouOHf2PI_s7yZZY5n8TSP1HReU/s320/brookies-batter-chips.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">To get 3 inch diameter cookies, form each ball from 2 tablespoons of dough; chill in the freezer or refrigerator until firm. At this point you can freeze the dough in an air-tight container until you are ready to bake the cookies.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp9Vl9DrFEm_zDtEdJlUT6h7FxAT79bfSmRR0yNhM84CkXxxxnxFZ-3izLlR_J8o0rsTF8EJzSdJWUM17k-f64OhdDE7mXwAvLMvoLvFsva8Ij5l2PmPZneidGSOPCH7jpvxG_TJA1p0/s1600/brookies-prebake-tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp9Vl9DrFEm_zDtEdJlUT6h7FxAT79bfSmRR0yNhM84CkXxxxnxFZ-3izLlR_J8o0rsTF8EJzSdJWUM17k-f64OhdDE7mXwAvLMvoLvFsva8Ij5l2PmPZneidGSOPCH7jpvxG_TJA1p0/s320/brookies-prebake-tray.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Optional- dip each ball of dough into sugar before baking. This emphasizes the cracks on the surfaces of the cookie.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3NoOAh7WXs4AvZmGguKK7k_ImU3dyWo7ZejCAZY75MgqLbleBUfqel22uGW2u0T-1G1EqadwXjDng_B-N3Q8aI-_2_8a87e1S6Wee7qBMfKC0ys0ZZdXL5KmcjLbk0wJavkopJHL3ZE/s1600/brookies-sugar-dipping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3NoOAh7WXs4AvZmGguKK7k_ImU3dyWo7ZejCAZY75MgqLbleBUfqel22uGW2u0T-1G1EqadwXjDng_B-N3Q8aI-_2_8a87e1S6Wee7qBMfKC0ys0ZZdXL5KmcjLbk0wJavkopJHL3ZE/s320/brookies-sugar-dipping.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Bake at 325 degrees for 14-15 minutes. Do not over-bake; centers of the cookies will be slightly soft. Let sit for 5 minutes before moving to let the cookie firm up.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kSjBL1OVKz5S90fU-cyPubAQNR6nEd8KoWNOp4QKKZEgV0k3n01_y4nMkXRKwwqP5SKSUPQ1qJaQDUHzFTeUhAxUiUuOMHkvIRTY2_HLn1EtJbBkkrnoEXKl2_iLAwYsLm5fYK8SUe8/s1600/brookies-stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kSjBL1OVKz5S90fU-cyPubAQNR6nEd8KoWNOp4QKKZEgV0k3n01_y4nMkXRKwwqP5SKSUPQ1qJaQDUHzFTeUhAxUiUuOMHkvIRTY2_HLn1EtJbBkkrnoEXKl2_iLAwYsLm5fYK8SUe8/s640/brookies-stack.jpg" width="480" /></a></div><div class="MsoNormal" style="text-align: center;">Junior Cookie Monster Meal</div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com3tag:blogger.com,1999:blog-1570112898279661389.post-88174031849652613932012-01-03T12:04:00.000-08:002014-10-15T20:44:09.138-07:00Eat More Vegetables<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span class="Apple-style-span" style="font-family: inherit;">One goal I’m continually working on (I don’t like making New Year’s resolutions) is to </span><br />
<span class="Apple-style-span" style="font-family: inherit;">eat more vegetables. So I’m starting off 2012 with a tasty vegetable packed salad.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I've been making some form of this Asian style pasta salad for about a year now. Each time I make the dish I tweak it here and there, gathering up ideas from various recipes. In this version I was inspired after discovering Lauren Ulm's great blog and her recently published book, both called <i><a href="http://catalog.marinet.lib.ca.us/record=b1762918~S3" target="_blank">Vegan Yum Yum</a></i>. The tofu and dressing are based on the "Soy-Mirin With Snow Peas and Peanut Sauce" recipe found on page 75. Her cookbook is stuffed with her great photos and clear instructions, my favorite type of cookbook. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">This dish has 3 components; the dressing, the tofu, the fresh vegetables and pasta. Make the dressing first, then prep your veggies, followed by cooking the tofu. Finish with cooking the pasta (I use either rice noodles or soba noodles), following the package directions. I find the rice pasta tends to stick together and makes it hard to toss with the vegetables. So I'll dress the pasta and vegetables separately and then layer the ingredients either in a serving bowl or directly onto individual plates.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I often double the peanut-dressing recipe so I never have to worry that I won’t have enough to toss with the salad.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><u>Peanut Dressing</u>:<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">¼ cup rice vinegar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">¼ cup water (or coconut milk if you have it)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2-4 tablespoons peanut butter (depending on how strong a peanut flavor you like)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon fresh grated ginger or ¼ teaspoon powdered ginger<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon soy sauce<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon honey<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 teaspoon sesame oil<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon garlic chili sauce<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Juice from 1/2 of a lime<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 clove of garlic<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Add all of the ingredients to a jar with a lid and shake well every so often. Let the dressing sit for at least 20 minutes to absorb some of the garlic flavor. Dressing can be made ahead and kept in the refrigerator.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><u>Soy-Mirin Tofu</u><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 Block Extra Firm Tofu, pressed, cut into small squares<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon Canola or Peanut Oil<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 teaspoon Soy Sauce<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 teaspoon Mirin (A Japanese low-alcohol, sweet, wine made from rice)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 bunch of Kale chopped into pieces with ribs removed and <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">sautéd with 2 tablespoons Canola Oil and 2 teaspoons Soy Sauce<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Pan fry the tofu in the oil over high heat in a cast iron or non-stick skillet until browned on at least two sides sides. Turn off the heat and drain off any excess oil. Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze. Add the kale and gently toss with the tofu.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Ingredient suggestions for the salad:<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Rice noodles, or soba noodles, <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">mint<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">coriander <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">carrots<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">sugar snap peas<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">cabbage<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">peanuts or pumpkin seeds<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">seasame seeds<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">cucumber<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">spinach </span><span class="Apple-style-span" style="font-size: 16pt;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">scallions</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">pea sprouts</span></div>
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Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com0tag:blogger.com,1999:blog-1570112898279661389.post-54778169462015150382011-12-27T11:41:00.000-08:002011-12-28T08:35:58.586-08:00Bye, Bye Birdie<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Jx9qhRrKAIg/TvoUuXXgXLI/AAAAAAAACwM/BTBIEeRzydM/s1600/ornament-owl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Jx9qhRrKAIg/TvoUuXXgXLI/AAAAAAAACwM/BTBIEeRzydM/s640/ornament-owl2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">As 2011 comes to a close, and the decorations and ornaments are returned to their places for another year, I thought I'd photograph some of my favorite ornaments to share with you. The ornaments just happen to be birds and eggs. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-js84QCfCNck/TvodVFCLBjI/AAAAAAAACwY/4g80HaQXWaE/s1600/ornament-bluebird.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-js84QCfCNck/TvodVFCLBjI/AAAAAAAACwY/4g80HaQXWaE/s320/ornament-bluebird.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d56mWl7VcPg/TvtFGO19cOI/AAAAAAAACxw/OEQx3huuMq8/s1600/ornaments-2eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-d56mWl7VcPg/TvtFGO19cOI/AAAAAAAACxw/OEQx3huuMq8/s320/ornaments-2eggs.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">As a child I remember begging my mother to do a “themed” Christmas tree. I’m not exactly sure why I got this notion in my head, but I really wanted to decorate our tree in an unusual way. Mostly I wanted to use one color for the lights and ornaments. I think one year I suggested pink. Another year I wanted to do only bows for ornaments. My mother, a traditionalist, always refused remarking that I could do whatever I wanted when I had my own tree. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G08EYNPeOAc/TvodknbBfLI/AAAAAAAACwk/8QsZ4bpG8RM/s1600/ornament-redbird.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-G08EYNPeOAc/TvodknbBfLI/AAAAAAAACwk/8QsZ4bpG8RM/s320/ornament-redbird.jpg" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;">Well I’ve had 15 years to do a themed tree of my own, but not once has it occurred to me to do this. I guess this was the short-lived desire of a romantic adolescent. But as I look over my choices for favorite ornaments I see that I do have a theme happening. Who knows. Maybe there is a themed tree in my future? Tweet, tweet.</span><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sHxO6wA8xDA/Tvod0X3nE0I/AAAAAAAACww/POvEUtbM3u4/s1600/ornament-eggaqua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-sHxO6wA8xDA/Tvod0X3nE0I/AAAAAAAACww/POvEUtbM3u4/s320/ornament-eggaqua.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-u5-JS3wpi8Y/Tvod4xmWzrI/AAAAAAAACw4/8ZjhNL14bKw/s1600/ornament-blackbird.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-u5-JS3wpi8Y/Tvod4xmWzrI/AAAAAAAACw4/8ZjhNL14bKw/s320/ornament-blackbird.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CVHdiDYifII/Tvod-4q6hUI/AAAAAAAACxA/UPX6tPKd4rU/s1600/ornament-rooster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://1.bp.blogspot.com/-CVHdiDYifII/Tvod-4q6hUI/AAAAAAAACxA/UPX6tPKd4rU/s320/ornament-rooster.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v9s8jDmGWhs/TvoeE2XuyzI/AAAAAAAACxI/yXqAFWZKGkQ/s1600/ornament-redegg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-v9s8jDmGWhs/TvoeE2XuyzI/AAAAAAAACxI/yXqAFWZKGkQ/s320/ornament-redegg.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bWciF8KRj9w/TvoeKhWkEDI/AAAAAAAACxQ/DzFE2gvYhck/s1600/ornament-owl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bWciF8KRj9w/TvoeKhWkEDI/AAAAAAAACxQ/DzFE2gvYhck/s320/ornament-owl1.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Z7ZQTRQlRaE/TvoivsqK9uI/AAAAAAAACxk/L4rPpoV4puc/s1600/christmastree2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Z7ZQTRQlRaE/TvoivsqK9uI/AAAAAAAACxk/L4rPpoV4puc/s640/christmastree2011.jpg" width="484" /></a></div>Have A Happy New Year!</div>Library Staffhttp://www.blogger.com/profile/10486506486223703980noreply@blogger.com1