tag:blogger.com,1999:blog-71313762012387562312024-03-13T14:35:52.784-07:00A Bi-Coastal Food Blog<b>Eat, Cook, Shop, Be.<br></b>
<b>But, not necessarily in that order</b>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-7131376201238756231.post-62481659128998260732012-11-05T12:56:00.000-08:002012-11-05T20:23:21.969-08:00San Francisco, Rustic Sourdough and mushroom stuffing<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"> Thanksgiving is coming up, that means, turkey, stuffing, cranberry sauce and green bean casserole with a topping of deep fried onions. :) Below are the pictures of sourdough stuffing I made for a work function my husband attended.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-eG3M3HPGxGolM6DYSBQcUMHh2hIJOvEsIcSyWiDR1awC7ufG0Ax036DlvPX56DtB5Kpr_WmCmiysdPXmLPjXKjBptLiIWhDNcv1cfk17fBKskjPoRvuAVrcSb6t2nKFs75uR8d0Gm2n/s1600/IMG_1748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-eG3M3HPGxGolM6DYSBQcUMHh2hIJOvEsIcSyWiDR1awC7ufG0Ax036DlvPX56DtB5Kpr_WmCmiysdPXmLPjXKjBptLiIWhDNcv1cfk17fBKskjPoRvuAVrcSb6t2nKFs75uR8d0Gm2n/s320/IMG_1748.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAv3EEEkRa5kGFS5zQdJFvbVHv0cJqWnXIa05b3cllSU0BkQpJu1VHiXop15eDjYHi8BmLKcV16enri_8li6v_blkDXAi_54QWxLCfqJeuMxdOFEMWwUhvwFUeEafL65HzDyA4a3UOfYEl/s1600/IMG_1749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAv3EEEkRa5kGFS5zQdJFvbVHv0cJqWnXIa05b3cllSU0BkQpJu1VHiXop15eDjYHi8BmLKcV16enri_8li6v_blkDXAi_54QWxLCfqJeuMxdOFEMWwUhvwFUeEafL65HzDyA4a3UOfYEl/s320/IMG_1749.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Getting the recipe together now. </span><br />
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What you will need</h2>
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<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1-pound loaf sourdough bread</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">8 tablespoons butter</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Salt and freshly ground pepper</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 to 4 stalks celery with leaves, halved lengthwise and sliced</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 medium onion, chopped</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">About 10 sprigs fresh thyme, leaves stripped from the stems</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">10 to 12 fresh sage leaves, chopped</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3 1/2 cups low-sodium chicken broth</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3 tablespoons chopped Italian parsley leaves</li>
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What you will do</h2>
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Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.</div>
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Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.</div>
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Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.</div>
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Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.</div>
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Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-50069578282294396372012-11-05T02:56:00.002-08:002012-11-05T03:29:08.510-08:00Hummus and Sriracha Deviled Eggs<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">These turned out so good you won't even miss the mayo!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_7fEH3wcnwBw8WwBBu6TUMqk2SqrEN_7li6X_UAJcIS3eVL-jeIct_H7kIUf1pWHEK6ppBS9ruRn6SMhQqYEWAKO_ej-wTqQFC5V33QMKB3S6UiREAMz0Jix8Mf9YpAV6eOBNi1G99NZ/s1600/IMG_1925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_7fEH3wcnwBw8WwBBu6TUMqk2SqrEN_7li6X_UAJcIS3eVL-jeIct_H7kIUf1pWHEK6ppBS9ruRn6SMhQqYEWAKO_ej-wTqQFC5V33QMKB3S6UiREAMz0Jix8Mf9YpAV6eOBNi1G99NZ/s640/IMG_1925.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What you will need</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">large pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">tbsp of baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of any kind of hummus</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of Sriracha</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 green onion or a small handful of chives</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a sprinkle of paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">and sesame seeds for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What you will do</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put all six eggs into a pan and then poor cold water over them until they are totally submerged with about a half of an inch to an inch of water over the top. Add a generous pinch of salt, and the tablespoon of baking soda to the water. Turn it on high and when it comes to a boil, turn off the burner, cover the pot and start your timer for 11 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the water and poor cold water over the top of the eggs and let it sit. Once the eggs are cool you can begin to peel them, you'll find that since you added the salt and baking soda to the water the eggs will be easier to peel. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice each egg in half and then put the yolks into a bowl, stir in the hummus, Sriracha, and sesame oil. You can either use a spoon, a piping bag or a sandwich bag with the corner cut to put the mixture into each egg (I just spooned it in). Top with a sprinkle of paprika, the green onions and sesame seeds, and enjoy! </span></div>
<br />Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-20622960804503081542012-11-01T16:05:00.001-07:002012-11-05T20:30:47.115-08:00Not Your Traditional French Onion Soup.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcP3E7KvyQeottGCBkXFPg7CRa5cvcn_cwk22MJHppBY82Ii62sV6RbyZtMT4CeeCFV1SW8z89zU1iFHNs90_nITbs-2612_vpuIcL99XhJZLvY8l9G5ftk-crWAwSmyDdu_6Rlv6XT6O/s1600/IMG_1885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcP3E7KvyQeottGCBkXFPg7CRa5cvcn_cwk22MJHppBY82Ii62sV6RbyZtMT4CeeCFV1SW8z89zU1iFHNs90_nITbs-2612_vpuIcL99XhJZLvY8l9G5ftk-crWAwSmyDdu_6Rlv6XT6O/s320/IMG_1885.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg591KBVLw2ORS_b7baCe7D1mP2hGE_FqylxbmOYx5t2fCcoYr161NRCnShn1BI_iwnoLnjM3uZum788zYi89Hf5u2WRNpgyBO7YKPgsYankfkrbKLU3lYk36p6mugWXrf5gKHAB9-IEe2_/s1600/IMG_1901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg591KBVLw2ORS_b7baCe7D1mP2hGE_FqylxbmOYx5t2fCcoYr161NRCnShn1BI_iwnoLnjM3uZum788zYi89Hf5u2WRNpgyBO7YKPgsYankfkrbKLU3lYk36p6mugWXrf5gKHAB9-IEe2_/s320/IMG_1901.JPG" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used Alton Brown's recipe, modified.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Turns out I only had one onion and a bunch of mushrooms so I modified the following recipe accordingly. </span><br />
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what you will need</h2>
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<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3 tablespoons butter</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon salt</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">2 cups white wine</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">10 ounces canned beef consume</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">10 ounces chicken broth</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">10 ounces apple cider (unfiltered is best)</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 loaf country style bread</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Kosher salt</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Ground black pepper</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Splash of Cognac (optional)</li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 cup Fontina or Gruyere cheese, grated</li>
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What you will do</h2>
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Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning</div>
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Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.</div>
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Place oven rack in top 1/3 of oven and heat broiler.</div>
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Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.</div>
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Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.</div>
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Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-21105847532653437502012-10-31T06:41:00.001-07:002012-11-05T03:22:08.703-08:00The wonders of lavash<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">How I use lavash, w/ falafal, couscous, Greek yogurt, cucumbers, spinach, tomatoes, hummus and spices. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOofQbQsBn7lrZfKODRewLrT5gKKUeQv3K41xjXcmggdoSDIFPoWA7W2-5aQa_tG5v7Sq-MDlrbVc3vZ_fXaCFyraumF-A3u9FDnnBHVri99KjkIkyuP-OkQfdo0rT_Z-kkNV7c5RKtc1S/s1600/June+2011+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOofQbQsBn7lrZfKODRewLrT5gKKUeQv3K41xjXcmggdoSDIFPoWA7W2-5aQa_tG5v7Sq-MDlrbVc3vZ_fXaCFyraumF-A3u9FDnnBHVri99KjkIkyuP-OkQfdo0rT_Z-kkNV7c5RKtc1S/s320/June+2011+021.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEouFl8V-QCHLDhjBkCS2xIk6PJF_R_HAw8zjHxPf8bRs_5UrXpBddKrssaVHpP59u4oKhyphenhypheniJqrEfAHqTg34l3A65AepgVIVuig4UR2foU1Eqam4D9rtvWfTUepPGPry3Vtg9am4D2nKSp/s1600/June+2011+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEouFl8V-QCHLDhjBkCS2xIk6PJF_R_HAw8zjHxPf8bRs_5UrXpBddKrssaVHpP59u4oKhyphenhypheniJqrEfAHqTg34l3A65AepgVIVuig4UR2foU1Eqam4D9rtvWfTUepPGPry3Vtg9am4D2nKSp/s320/June+2011+022.JPG" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">What you will need</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Lavash wrap</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cucumber diced.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup couscous</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2cup Greek yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 roma tomato diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 falafal (I get mine in the frozen section of Trader joes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 handful of flat leaf or Italian parsley chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 handful of mint chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp minced garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a pinch of pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 hand full of baby spinach</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup of hummus of your choice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of extra virgin olive oil </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a squeeze of Sriracha</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What you will do</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First cook the couscous according to the packages directions, typically its 1/2 c of couscous to 1 c of water and a pinch of salt. Once that's done let it cool and then add in the olive oil, part of the chopped parsley, part of the chopped mint, part of the garlic and a pinch of pepper. Put in the fridge. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, put the yogurt in a mixing bowl and add the rest of the garlic, parsley, and mint, squeeze in the lemon, and throw in the cucumber stir it together and place that in the fridge too. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once both of the above items have been in the fridge no less than a half an hour, put your lavash in the oven just to get it warm enough to roll without it cracking. Once its ready, spread your hummus on the lavash leaving about 1 inch on every side, place the falafals in a row. Top with the diced tomatoes, the couscous (tabouleh-ish), and then the Greek yogurt mixture (tzatziki-ish). Squeeze in a little Sriracha and then roll the lavash around the mixture kinda like a burritio. At this point you can eat is as is, or put it back in the oven or in a pan to warm it up. I like to place a hand full of baby spinach on the plate and then a few spoonfuls of the couscous mixture as a side and then the wrap that I cut in half, sliced at an angle (see photos above) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yummy!</b></span></div>
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<br />Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-20512244450358403752012-10-31T05:48:00.000-07:002012-10-31T06:35:41.956-07:00Pizza on the cheap.<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When life gives you this </span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz9LfV-RUDR96D3KG-IarjmufO5lqUrJVEM0Dj17SvhF7rrPVU7nirf-oualUKUeCvdmtGTHKC-6ZfLGUXZlzKa89wOVwy23vT-aSvpegqo-I3gfgqlwb8b5MwTlT7rEhsUEsdr3nriwm/s1600/Capture.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="37" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz9LfV-RUDR96D3KG-IarjmufO5lqUrJVEM0Dj17SvhF7rrPVU7nirf-oualUKUeCvdmtGTHKC-6ZfLGUXZlzKa89wOVwy23vT-aSvpegqo-I3gfgqlwb8b5MwTlT7rEhsUEsdr3nriwm/s400/Capture.PNG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">AND </span></b><b><span style="font-size: large;">you're </span></b><b><span style="font-size: large;">craving pizza! </span></b></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Look no further than your fridge. </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Don't be afraid to be creative!</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrqbsfk3fYtoXwj-YeKw6NXex1DIm4XvBQ9zoTjD_hETblJxf7jLc3ntHLggHEHI7ImnLPQuIGzduqYBao8J4EK_OflOAl8CQR382OQPhU3u9DJFH5jprc85Bn-PjDxVCQy3LzBJKZb7/s1600/IMG_1769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrqbsfk3fYtoXwj-YeKw6NXex1DIm4XvBQ9zoTjD_hETblJxf7jLc3ntHLggHEHI7ImnLPQuIGzduqYBao8J4EK_OflOAl8CQR382OQPhU3u9DJFH5jprc85Bn-PjDxVCQy3LzBJKZb7/s320/IMG_1769.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>These were made with whole wheat flat breads (on the left) whole wheat sourdough (on the right), diced canned tomatoes, fresh basil, string cheese, YES! STRING CHEESE, a little grated sharp cheddar, sauteed mushrooms, canned olives, thinly sliced yellow onions, and a couple of artichokes. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuD-rXz5v0SmH74_imxGmT0WzcVZQK8ti3oF1NQ2bxt-PdRyCo4WFKf5645PdcmnSk4gOdhSLA9GOO44aSH8huUA0i31jUS_YavhKDv9A__fInxG0WPQZ-hGCNz99jztU037CaU1KTATso/s1600/IMG_1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuD-rXz5v0SmH74_imxGmT0WzcVZQK8ti3oF1NQ2bxt-PdRyCo4WFKf5645PdcmnSk4gOdhSLA9GOO44aSH8huUA0i31jUS_YavhKDv9A__fInxG0WPQZ-hGCNz99jztU037CaU1KTATso/s320/IMG_1770.JPG" width="320" /></a></div>
Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-7643403601946169952012-10-31T05:47:00.000-07:002012-10-31T05:47:09.132-07:00I'm back! Happy Halloween! <span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b> HAPPY HALLOWEEN! </b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm excited to get this blog started again, chock full of fun recipes as well as fun recipes I am making for my 6 month old son. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I4N2m60q-XFeoMsGuV-Shj2CFF_8mxD6tFR6V_PKVQdTMXcE9zz5_bo4hKnE2gzQTobhFwmbPDJP3aGKQJBpral-XvKMHrmnbTPQc8tCakyiko5AvN1t1ZLe49m9Dtq3c8eCc2pboS38/s1600/IMG_1857.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I4N2m60q-XFeoMsGuV-Shj2CFF_8mxD6tFR6V_PKVQdTMXcE9zz5_bo4hKnE2gzQTobhFwmbPDJP3aGKQJBpral-XvKMHrmnbTPQc8tCakyiko5AvN1t1ZLe49m9Dtq3c8eCc2pboS38/s320/IMG_1857.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWaE2hmCc5dPLJfYcthD0B8zoMvovzF2RvB2wDOJwOoCJIY1vkMFxhkWzvUlxe8Dl9UN3zGtgPnm90_QohPdt0Q6vxIaRIzmbnEfxd9zTecxbNTdGwG8kzP_BmrFVnfB8CHxlPwYbzA7P/s1600/IMG_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWaE2hmCc5dPLJfYcthD0B8zoMvovzF2RvB2wDOJwOoCJIY1vkMFxhkWzvUlxe8Dl9UN3zGtgPnm90_QohPdt0Q6vxIaRIzmbnEfxd9zTecxbNTdGwG8kzP_BmrFVnfB8CHxlPwYbzA7P/s320/IMG_1858.JPG" width="240" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> Scary pumpkins </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwH1Y7kPObep6KLRzZmSvtcsak24zr_eM7X0op7XWmBq-mLHBVnZLA_ktS1mUJ_Z0QTlHeSUVCYN4_JsxRWNf1rX033RE3jCBvF-K7BUmlQWbS5IwMwiq6hh3wgd6fbGv79O5Qq6FkBFPr/s1600/IMG_1859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwH1Y7kPObep6KLRzZmSvtcsak24zr_eM7X0op7XWmBq-mLHBVnZLA_ktS1mUJ_Z0QTlHeSUVCYN4_JsxRWNf1rX033RE3jCBvF-K7BUmlQWbS5IwMwiq6hh3wgd6fbGv79O5Qq6FkBFPr/s320/IMG_1859.JPG" width="240" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Make yummy seeds. </span></div>
<br />Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-1414946484577311932011-07-27T14:16:00.000-07:002012-10-31T14:54:08.608-07:00Not Your Moms Grilled Cheese<div class="separator" style="clear: both; text-align: left;">
When we were kids our mom's loved to make us the good ol' trusty grilled cheese with wonder bread and Kraft American slices and paired with a can of Campbell's old fashioned tomato soup right? So why not do a grown-up condensed version of that meal.. Here is my take on the grilled cheese w/tomato soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QMHcAm8nozsEPQREu8rm23t3j7WF1bxGGFJJC81-Ua3ptuPiYjBW6YgMQoSX19yxzyXlwwvR9BIkEUt5_zuThGJN13_KYWeMqb2UMzjjhYzp_HXu0RScdjOUB1xAkULWkueD9hEyTRTG/s1600/grilled+cheese+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QMHcAm8nozsEPQREu8rm23t3j7WF1bxGGFJJC81-Ua3ptuPiYjBW6YgMQoSX19yxzyXlwwvR9BIkEUt5_zuThGJN13_KYWeMqb2UMzjjhYzp_HXu0RScdjOUB1xAkULWkueD9hEyTRTG/s400/grilled+cheese+001.JPG" width="400" /></a></div>
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<b> What it is- </b></div>
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Sourdough, sharp cheddar, sweet grape tomatoes, garlic, chili flakes, and other herbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFmczmj-ZQ6VZiLqWGaY7ohDIVbWj1BPuZtv-905YGsAamCIvO1W-lm9t1-_ps2x-xAHxu2MJjNGRwFms9WL23NDloAFkg869nD8nO2x6DIhNAu6Qdk3xlFTBh8_585WY9pCogvuU6rma/s1600/grilled+cheese+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFmczmj-ZQ6VZiLqWGaY7ohDIVbWj1BPuZtv-905YGsAamCIvO1W-lm9t1-_ps2x-xAHxu2MJjNGRwFms9WL23NDloAFkg869nD8nO2x6DIhNAu6Qdk3xlFTBh8_585WY9pCogvuU6rma/s400/grilled+cheese+002.JPG" width="400" /></a></div>
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<b>What you need- </b></div>
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<ul>
<li>Sourdough bread slices</li>
<li>Sharp cheddar cheese</li>
<li>Grape tomatoes</li>
<li>Butter (or your favorite butter substitute)</li>
<li>Minced garlic</li>
<li>Any herbs and spices you like</li>
</ul>
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<b>What you do -</b></div>
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<ul>
<li>Butter BOTH sides of the bread. </li>
<li>Herb and spice BOTH sides. </li>
<li>Stack cheese and sliced grape tomatoes evenly.</li>
<li>Heat up a medium frying pan on medium add a bit of olive oil, after 15 seconds place the composed sandwich in the pan </li>
<li>Cover. </li>
<li>Stay near and check often. </li>
<li>Flip the sandwich(after about 2 mins) - This is something that is not easy to explain, your sammi may try to fall apart, but you will get it eventually.</li>
</ul>
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In the end the cheese will be melted but the tomatoes will not be mushy <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T20sqePs-hpnHgofxLyQNQQvUPaTE7_ouXE4Xm-u5hUdSNc2DbfnmzQJSqFdhT8GXd_fRTXNqyGnJHB2wWPI6BlNPVosXvjDzP-X-SzlfQu5WWdo_U4MbnXgfQ3PGUJp1Y4e7KUZPHGE/s1600/grilled+cheese+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T20sqePs-hpnHgofxLyQNQQvUPaTE7_ouXE4Xm-u5hUdSNc2DbfnmzQJSqFdhT8GXd_fRTXNqyGnJHB2wWPI6BlNPVosXvjDzP-X-SzlfQu5WWdo_U4MbnXgfQ3PGUJp1Y4e7KUZPHGE/s400/grilled+cheese+003.JPG" width="400" /></a></div>
Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-61592066119671097732011-07-26T11:49:00.000-07:002011-07-26T14:12:38.493-07:00Falafal Salad w/homemade Tzatziki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiWXivDqeswcSiUZzefjEqcWFUxKCK1Ty06u3XsrsUIAfs2DsJ2GF3hXgXHCMeMTekbRVTXOWMs1l956aZbZHBrdDwjPAZ7GlQ1E-kTjy5NNceDL9vHdYCKAC00nXcoo_CFngqv9J7fF0/s1600/salad+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiWXivDqeswcSiUZzefjEqcWFUxKCK1Ty06u3XsrsUIAfs2DsJ2GF3hXgXHCMeMTekbRVTXOWMs1l956aZbZHBrdDwjPAZ7GlQ1E-kTjy5NNceDL9vHdYCKAC00nXcoo_CFngqv9J7fF0/s200/salad+001.JPG" width="200" /></a></div>This salad was so Yummy that I HAD to share the recipe.<br />
First of all I had some tzatziki that I had made earlier in the week you can get that recipe <a href="http://bigappletite.blogspot.com/2011/07/tawnyas-tzatziki-recipe.html">here</a><br />
FYI this is an individual serving.<br />
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<div style="color: #741b47;"><span style="font-size: small;"><b>What you will need -</b></span></div><br />
1 cup of torn Romain lettuce<br />
5 Grape tomatoes halved<br />
3 white button mushrooms sliced <br />
1/4 cup of prepared couscous (follow the instructions on the box)<br />
1/4 of a cucumber diced <br />
1 small sprinkle of crumbled feta cheese<br />
3 falafals (pre-packaged Trader Joe's)<br />
and a tiny handful of fresh flat leaf parsley, also known as Italian parsley.<br />
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<div style="color: #741b47;"><b>What you will do-</b></div><br />
Throw the Romain lettuce in the bottom of the bowl, then on one side pile in the prepared couscous, on the side without the couscous throw in the rest of the veggies, feta, and parsley then top with the tzatziki. Put the three falafal on top of the veggies and then take a photo! Lastly, mix it all together and enjoy!Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-19868891286784210332011-07-18T16:21:00.000-07:002011-07-18T16:21:39.076-07:00A second visit to Lanesplitters (East Bay)<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/AVvXsEhMe14A9xZZEoXOmiZJlAG6GznWIXXL0T7OngEVQmL6rHTBydiLIuL0foq3Zs-izmdteL5cBO9NnMCdbxDv2FTq5qzTdh9ReWNxkXotb_q3jSuOXY85vptYDfr6zpV7ybj36sLSuiJ9nHo-/s1600/july+ten+002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe14A9xZZEoXOmiZJlAG6GznWIXXL0T7OngEVQmL6rHTBydiLIuL0foq3Zs-izmdteL5cBO9NnMCdbxDv2FTq5qzTdh9ReWNxkXotb_q3jSuOXY85vptYDfr6zpV7ybj36sLSuiJ9nHo-/s200/july+ten+002.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "SMALL" Herbavore with added pesto</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/AVvXsEg52VkMS9zsaG6TwyKCsjPQv2OX_lCPkYDfEt49WJK04BCntNluifQohEvQRDAt8agQlpkZYdQgL3qrNeLjpBl8BfNjImc4dBdECmtmmh5nOhWih4wUANQdL2Dw3KGyzXwirSPS0xymBk5m/s1600/july+ten+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52VkMS9zsaG6TwyKCsjPQv2OX_lCPkYDfEt49WJK04BCntNluifQohEvQRDAt8agQlpkZYdQgL3qrNeLjpBl8BfNjImc4dBdECmtmmh5nOhWih4wUANQdL2Dw3KGyzXwirSPS0xymBk5m/s200/july+ten+003.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "SMALL" Lanesplitter</td></tr>
</tbody></table><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/AVvXsEiuGgmVKmzK1sByR7E5hR_DqPDZo5xFA3KQl_9YfY4gf1KNFJD0t4XgZjnH-qa-pksi3-dg4bEqBpn4v0DEB0nDLgc6uCQZak6qrX37QKqlHSBtItXL6kSTbww4g7axTcSSvRvYcDbS3PtV/s1600/july+ten+005.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGgmVKmzK1sByR7E5hR_DqPDZo5xFA3KQl_9YfY4gf1KNFJD0t4XgZjnH-qa-pksi3-dg4bEqBpn4v0DEB0nDLgc6uCQZak6qrX37QKqlHSBtItXL6kSTbww4g7axTcSSvRvYcDbS3PtV/s200/july+ten+005.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "SMALL" Garbage Pile Pie<br />
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</td></tr>
</tbody></table>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-79640322734666481842011-07-18T16:08:00.000-07:002011-07-18T16:13:43.206-07:00Last night's lasagna leftovers making dinners for our future...<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/AVvXsEioc3-uXT75qZIxcCq93a5RmsLTia9d_1Oo1fT1YQcCI7tU_rcgzm5q04tMgKTludPyKF8ZWkkBJJF1DF4dHAISUr06D9bWtrTJIOtLW8xocwMReJ0Twl_YEJxPFHCdln3o54Vkg2AB6_qE/s1600/Lasagna+dinner+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioc3-uXT75qZIxcCq93a5RmsLTia9d_1Oo1fT1YQcCI7tU_rcgzm5q04tMgKTludPyKF8ZWkkBJJF1DF4dHAISUr06D9bWtrTJIOtLW8xocwMReJ0Twl_YEJxPFHCdln3o54Vkg2AB6_qE/s400/Lasagna+dinner+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is just an idea of what it looks like before I've finished them all</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<br />
I take the leftover lasagna noodles and boil them to VERY aldente then I add the prepared ricotta with spinach(recipe will be linked) then I spread the ricotta up and down the one noodle about two inches from the top and bottom of the noodle and I basically do that with the rest of the ingredients. Tomato meat sauce, and Mozzarella cheese. Then I roll it long wise like you see below..<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/AVvXsEiFp3kWcY82ZU4kdBv2RDTwMQzEeOJGDf88BCBFgueoEC3MyAPdVykZkDpAq8ShKPLvGzBWv5tMe-upgWxKP-vuyTKwfaOnvY7oVgR5UXZq-Sc1JS2XdoKzxSxOW8hyphenhyphen2SWv0Mrs4r58TCbo/s1600/Lasagna+dinner+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp3kWcY82ZU4kdBv2RDTwMQzEeOJGDf88BCBFgueoEC3MyAPdVykZkDpAq8ShKPLvGzBWv5tMe-upgWxKP-vuyTKwfaOnvY7oVgR5UXZq-Sc1JS2XdoKzxSxOW8hyphenhyphen2SWv0Mrs4r58TCbo/s640/Lasagna+dinner+005.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before I wrap it vertically, this is what it looks like.</td></tr>
</tbody></table> Then place them in a pan side by side and then I put more sauce and some cheese.. And yes, you will notice there is cheddar on them, I happen to love the taste of sharp cheddar with a tangy tomato sauce.<br />
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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/AVvXsEjBiBp_7luzVlwVKa2kpBSdOAUsxedNsl-j4ytKFUTJljcUhb08fVXhAaXarXKa9Xrmo7_xLnym-v0fXyzRuDxra4qR8z2CdhEm9viPMXI42jP4g1l4Eri4OvNpYcuXF_xykRHmqNyAptcr/s1600/Lasagna+dinner+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiBp_7luzVlwVKa2kpBSdOAUsxedNsl-j4ytKFUTJljcUhb08fVXhAaXarXKa9Xrmo7_xLnym-v0fXyzRuDxra4qR8z2CdhEm9viPMXI42jP4g1l4Eri4OvNpYcuXF_xykRHmqNyAptcr/s400/Lasagna+dinner+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished project before I added sauce and covered it for the freezer</td></tr>
</tbody></table><br />
I don't have an end result because I put it in the freezer for another day.Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-14907118616107588982011-07-18T15:40:00.007-07:002011-07-18T16:00:01.229-07:00Tawnya's Tzatziki RecipeFirst step, and what makes mine unique:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgoLpLcvTGYpMVfZi9N9dIM95kOKtZe7vYyy4_kYki_LSdF9m1fLcIaA0aR4lODXU064w00w4jBh7fveHwq6mwifrC9gXKcC3_uCfDcxKmhazL46IZ0ffoB9KMgO0OiCUpvohBMa9N1yY/s1600/Lasagna+dinner+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgoLpLcvTGYpMVfZi9N9dIM95kOKtZe7vYyy4_kYki_LSdF9m1fLcIaA0aR4lODXU064w00w4jBh7fveHwq6mwifrC9gXKcC3_uCfDcxKmhazL46IZ0ffoB9KMgO0OiCUpvohBMa9N1yY/s200/Lasagna+dinner+001.JPG" width="200" /></a></div>I grow my own green onions then I slice about 3 stalks of them and then sauteé them before I cool them and then add them to the Cuisinart with the other ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNSUbua-MFtJJygIESDGMFCZ4ORV5FzrId5FNUujyGG-jOagsDxaD_zdgv_127X2MtL1wWYAC5wgRAm0FHBX4e7D-Zoz3OMZBOj7VeOGFuyejOsmvme5ILrt8hdS24z__H-mVeTqa0a3o/s1600/Lasagna+dinner+002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNSUbua-MFtJJygIESDGMFCZ4ORV5FzrId5FNUujyGG-jOagsDxaD_zdgv_127X2MtL1wWYAC5wgRAm0FHBX4e7D-Zoz3OMZBOj7VeOGFuyejOsmvme5ILrt8hdS24z__H-mVeTqa0a3o/s200/Lasagna+dinner+002.JPG" width="200" /></a></div>This is:<br />
<br />
16oz of Trader Joe's Plain Greek Yogurt, strained through a cheese cloth to get rid of the extra moisture. <br />
1 cucumber partly skinned but I keep the seeds some people don't, then rough chopped<br />
a small handful (about 10) grape tomatoes<br />
3 cloves of garlic, minced<br />
1 tsp lemon zest (optional, if you don't have a lemon replace with cider viengar, or if you don't have cider vinegar, throw caution to the wind and just use any acid (except balsalmic vinegar, its too sweet and syrupy, also, you don't need to add any zest if its not available just focus on the juice lemon or a vinegar).<br />
a bit of course ground pepper and 1/8th of a teaspoon of siracha<br />
I throw in a tablespoon of feta for creaminess and for salt then after I blend it, I add salt to taste.<br />
Fresh herbs are important in this one I used a bit of fresh basil with a touch of cilantro. For that fresh taste and for the look.<br />
at this point our green onions are cooled and should be added as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qSV6Wy-8CHygwFwFgFavdeZVPh_-HcEJbzWZdSmPWQ7JH7EtPK30Rj3undfRsSiZ0CgVDVR35o1X_YmYzLHjAky2N1Sp0vZ3pph6IkWRF8CI0MtmGfyjxvciCmqAyDw5CW6WZavDpIUa/s1600/Lasagna+dinner+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qSV6Wy-8CHygwFwFgFavdeZVPh_-HcEJbzWZdSmPWQ7JH7EtPK30Rj3undfRsSiZ0CgVDVR35o1X_YmYzLHjAky2N1Sp0vZ3pph6IkWRF8CI0MtmGfyjxvciCmqAyDw5CW6WZavDpIUa/s200/Lasagna+dinner+003.JPG" width="150" /></a> Pulse the Cuisinart until your preferred consistency, I like creamy but chunky <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V-HKj5LtIAFC-0T2PsAgMlGjvx0mtfEVMiDO8vOvA6cCUqR5kzoE4uZ_nzPx5k4yKsw2fN6-1CNqaY2oTbIf6AnAOha188O6VxMLD9SUxAZc2GZh2arWXU5u9S5DYqsX3oRQaomS63j9/s1600/tzatzaki+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V-HKj5LtIAFC-0T2PsAgMlGjvx0mtfEVMiDO8vOvA6cCUqR5kzoE4uZ_nzPx5k4yKsw2fN6-1CNqaY2oTbIf6AnAOha188O6VxMLD9SUxAZc2GZh2arWXU5u9S5DYqsX3oRQaomS63j9/s200/tzatzaki+003.JPG" width="200" /></a><br />
And this is what you're left with.<br />
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Now this is a little step outside of traditional tzatziki but it still uses traditional flavors and its SO good! :)Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-60282479793502300712011-07-18T13:50:00.004-07:002011-07-18T14:00:09.063-07:00Reds Java House<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/AVvXsEjIhbhlL0Vg8hj_gUzoJtQrgaPx7s0hI2cZD1KTqm93R6DPATaN2S47M4LcjaS3F1c92YsO39LiJp2uxMUTPqwk21CsXNw9EsB0kZI5Sqol548glOCquvohT4rqEiNPDpumX1-Lf8Fn_wwY/s1600/michael+and+annette+006.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhbhlL0Vg8hj_gUzoJtQrgaPx7s0hI2cZD1KTqm93R6DPATaN2S47M4LcjaS3F1c92YsO39LiJp2uxMUTPqwk21CsXNw9EsB0kZI5Sqol548glOCquvohT4rqEiNPDpumX1-Lf8Fn_wwY/s200/michael+and+annette+006.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Cheese Burger</td></tr>
</tbody></table><br />
Best food for a great price to suit anyone's appetite from the pickiest eaters to those of us who just like a to nosh. It's under the Bay Bridge on the Embarcadero, its a great place to take people visiting the Bay Area or to grab some good food and some brews before a Giants game. They have a full bar in the back, outdoor seating, AND they sell PBR's by the bucket, what's not to like? <br />
<br />
<table align="center" 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/AVvXsEgLHS8Msr6-GfD3T-hLt8R0UdmnY1bzcBOyxmFYPb_m53LpsR1kbo1Kgc5AXWQOlLb8PD5laGg1kHKu99zlPzWUvaW36CNBRV_iXfORciL_Sgok9GT8136m-ioLVmWFdERuq7-49qC0L2SX/s1600/michael+and+annette+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHS8Msr6-GfD3T-hLt8R0UdmnY1bzcBOyxmFYPb_m53LpsR1kbo1Kgc5AXWQOlLb8PD5laGg1kHKu99zlPzWUvaW36CNBRV_iXfORciL_Sgok9GT8136m-ioLVmWFdERuq7-49qC0L2SX/s200/michael+and+annette+005.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili Cheese Fries</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">Red's Java House</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><span class="street-address">Pier 30</span></span><br />
<span style="font-size: small;"><span class="street-address">Bryant & Embarcadero</span></span><br />
<span style="font-size: small;"><span class="street-address">San Francisco, CA</span></span><br />
<span style="font-size: small;"><span class="street-address">94107 </span></span><br />
<span style="font-size: small;"><span class="tel" id="bizPhone">(415) 777-5626</span></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b><span style="font-size: small;"><span class="tel" id="bizPhone">Visit them on <a href="http://www.yelp.com/biz/reds-java-house-san-francisco">Yelp</a> </span></span></b><i><span style="font-size: small;"><span class="tel" id="bizPhone"><br />
</span></span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0San Francisco, CA, USA37.7749295 -122.4194155000000137.7206295 -122.50881550000001 37.8292295 -122.33001550000002tag:blogger.com,1999:blog-7131376201238756231.post-24612999287714602092010-09-26T10:59:00.002-07:002010-09-26T11:02:06.649-07:00Mark's Tzatziki Recipe<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); ">- 1 cucumber. </span><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); ">(Cut in half, scrape our seeds with spoons Finely grate cucumber, then strip out all water that you can either with hands or small strainer)
- 1 clove garlic pressed
- 2 tablespoons EVOO
- 1 cup plain greek style yogurt. Low fat if possible.
- 1 healthy pinch of salt, maybe 2
<span class="text_exposed_show" style="display: inline; ">- Juice of 1/2 lemon
- Bunch of dill weed
Toss it all in a baby food processor, blend, refrigerate, enjoy :)</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px;">
</span></span></div></div>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-29012737280677104752010-09-26T10:55:00.002-07:002010-09-26T10:56:42.205-07:00Bringing Jello back<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91OIOaVSnCJaK4UewHhVTXRdbHyCud8vQZU1Ol7Ig01gGeWfh6rSmFHDUL9jV255y5tdz550iWDkc1lg3bwlvYC0786lSQG-xbr76bL6ge-4frAPsTP13CqgJmJKKoJHURw8eZv717baB/s1600/tumblr_l8tal9cUkO1qdss9wo1_500.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 331px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91OIOaVSnCJaK4UewHhVTXRdbHyCud8vQZU1Ol7Ig01gGeWfh6rSmFHDUL9jV255y5tdz550iWDkc1lg3bwlvYC0786lSQG-xbr76bL6ge-4frAPsTP13CqgJmJKKoJHURw8eZv717baB/s400/tumblr_l8tal9cUkO1qdss9wo1_500.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5521282574213857090" /></a>
er... maybe not.Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-14024740629705805762009-12-27T10:19:00.005-08:002009-12-27T11:01:22.732-08:00First-time Spiced apple pear pie<span style="font-style: italic; color: rgb(153, 0, 0);">We got our hands on some beautiful Granny Smith apples and Bartlett pears so I decided to make a pie all from scratch! I found a recipe on</span> <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-apple-and-pear-pie-recipe/index.html">foodnetwork.com</a> <span style="font-style: italic;"><span style="color: rgb(102, 0, 0);">and got to baking!</span>
</span>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd5c6xL7it6Kl-PYJAl-w7VJQZ_-oB3yH7xvNPn54n-tguPggW57-DadOQ36u8Ri3yntCzkkvvtH8QGgY2Nco2DQ26npZZ2ZHAdU5JfwutWKwl1uV9BpFb5N1JKoENwQWjj_EZdP54lfp/s1600-h/2009+holiday+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd5c6xL7it6Kl-PYJAl-w7VJQZ_-oB3yH7xvNPn54n-tguPggW57-DadOQ36u8Ri3yntCzkkvvtH8QGgY2Nco2DQ26npZZ2ZHAdU5JfwutWKwl1uV9BpFb5N1JKoENwQWjj_EZdP54lfp/s400/2009+holiday+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5419983559834958770" border="0" /></a>
<span style="font-weight: bold;">Ingredients</span>
<span style="font-weight: bold;">Dough:</span>
* 2 1/2 cups all-purpose flour
* 1/4 cup sugar
* 3/4 teaspoon fine salt
* 3/4 cup cold unsalted butter (1 1/2 sticks), diced
* 1 large egg
* 3 to 4 tablespoons very cold water
<span style="font-weight: bold;">Filling:</span>
* 1/2 lemon
* 3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
* 1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
* 2/3 cup sugar, plus more for sprinkling on the pie
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon fine salt
* Generous pinch freshly grated nutmeg
* 1/4 cup unsalted butter (1/2 stick)
* 1/4 cup all-purpose flour
* 1/2 teaspoon pure vanilla extract
* 1 large egg, beaten
<span style="font-style: italic; color: rgb(102, 0, 0);">As it goes, I have a really hard time adhering to specific instructions. If you bake you know its VERY important to follow directions. That being said, it should be noted that instead of following the directions for the pie crust below, I simply threw all ingredients into a bowl and used my hand to make the dough. In my opinion the pie crust still came out just fine, but a bit dense which could have also been because I don't own a rolling pin so I simply maneuvered the crust into place with my hands. However if you'd like to follow the instructions the way they were meant to be you can read them below. </span>
<span style="font-weight: bold;">Dough Directions</span>
Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
<span style="font-style: italic;">
For the filling I used 2 large Granny Smith's and 4 medium Bartlett pears which were VERY VERY juicy. I didn't have nutmeg but we did have this spice mixture that was supposed to be for a ham it was simply a dry mixture of brown sugar, cinnamon, cloves, nutmeg, allspice and ginger. I added a tea spoon of this to the fruit mixture. Other than that I followed the directions below.</span>
<span style="font-weight: bold;">Filling</span>
Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
<span style="font-style: italic;">Putting the pie together was fairly simple however the dough on top was a challenge since as I previously mentioned I did not have a rolling pin so I used a heavy dinner plate and a large surface sprinkled with flour to flatten the dough as best I could, then I placed it on top. We called it Frankenpie at first but after it was cooked it actually ended up looking semi ok.. I mean I couldn't sell it at the local bakery but I was still very proud.</span>
<span style="font-weight: bold;">Form the pie</span>
Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
Cook's Note: To make the dough in a food processor: Pulse the flour, sugar, and salt together in the bowl of the processor. Add a 1/4 cup of the butter and pulse until it resembles fine cornmeal. Add the remaining butter and pulse until the butter is in small pea-sized pieces. Beat the egg and 3 tablespoons of the water together, add and pulse 1 to 2 times, but don't let the dough form into a ball in the machine (see photo). If the dough is dry add pulse in the other tablespoon of water. Remove the blade and turn dough onto a large, sheet of plastic film. Use the sides of the film to bring the dough together, then wrap tightly to chill.
Busy Bakers' Tips: The filling can be made up to 2 days ahead and refrigerated. The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 2 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. If baking from the frozen state, following baking temperatures above, the pie may need to bake slightly longer at 375 degrees F, about 1 hour 25 minutes.
For a different finish, top with several slices of sharp cheddar cheese, and melt under the broiler for 2 minutes.
<span style="font-style: italic; color: rgb(102, 0, 0);">I haven't tried the cheddar cheese yet but I really want to, in fact the next pie I think I'm going to do the cheddar cheese crust. The pie turned out delicious and it was excellent warm with french vanilla ice cream on top!</span>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWUnxQLxrGnDmZZ69wnjPTfKQCID4YDjbd5BXzEisRSgPfFRcFUm1LwTqq_XqkdpqP81_Dly53rA6qmZkC_-hSt2_Y8fPdXRtXPeceYTFuAqNIUJ1oIYg4nQiicSvQuu0j5D72xQQlApb/s1600-h/2009-holiday-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWUnxQLxrGnDmZZ69wnjPTfKQCID4YDjbd5BXzEisRSgPfFRcFUm1LwTqq_XqkdpqP81_Dly53rA6qmZkC_-hSt2_Y8fPdXRtXPeceYTFuAqNIUJ1oIYg4nQiicSvQuu0j5D72xQQlApb/s320/2009-holiday-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5419991928142593426" border="0" /></a>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-48049323043094192009-03-10T13:12:00.005-07:002009-03-10T13:33:43.333-07:00Places to eat in San FranciscoBrunch at the Pork Store in the mission
(the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">andoulli</span> sausage scramble with coffee and a bloody <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mary</span>)
Breakfast at Eddie's on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Divisadero</span>
(good <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ol</span> eggs, bacon, toast & coffee)
Breakfast at Joe's on <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Geary</span>
(two eggs, bacon, sausage, toast and coffee ($4.95))
Breakfast at Kate's Kitchen, lower <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Haight</span>
(bacon and cheddar cornmeal pancakes with syrup, and a coffee)
Lunch at Eugene's on <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Taraval</span>
(Eugene's famous atomic sub and a vitamin water)
Lunch at Extreme Pizza on Fillmore
(a slice of everything but the kitchen sink and a beer)
Lunch at AK Subs on Folsom St
(a<span class="blsp-spelling-error" id="SPELLING_ERROR_7">ndoulli</span> sausage sub and chips with iced tea)
Dinner at Emmy's Spaghetti Shack in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Bernal</span> Heights
(spaghetti with meatballs and a 40 oz. of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Budweiser</span>)
Dinner at King of Thai Noodle House on <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Taraval</span>
(<span class="blsp-spelling-error" id="SPELLING_ERROR_11">panang</span> chicken, tom <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ka</span> or tom yum, sticky rice with mango and tea)
Dinner at Burma Superstar on Clement
(coconut rice and ANYTHING on the menu, and a beer)
Dinner at <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Kitaro</span> on <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Geary</span>
(Godzilla roll, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Kitaro</span> roll, and any sushi of your choice its amazing)
Dinner at Pacific Cafe on <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Geary</span>
(shrimp <span class="blsp-spelling-error" id="SPELLING_ERROR_17">louie</span> salad, catch of the day and a white wine)
<span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">That's</span> the list for now.Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com1tag:blogger.com,1999:blog-7131376201238756231.post-57070705892203623622008-09-16T12:46:00.006-07:002008-09-16T13:19:18.868-07:00Sweet & Savory - watermelon saladLast week my aunt had left over watermelon and we made a savory salad with it. It was delicious. I think we used feta but I think gorgonzola or stilton might be two possibilities as well. Also we used red wine vinegar but I think balsalmic vinegar would be good too. One last change we used mint but I'm thinking cilantro would work well with this.
(Pic and directions are below)
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHPaNvr8vIq-sbbkNip_lXTQsyPqQ4nOC1RTbpSQUPjOGsspgfGQned0PetG2zgrX9N6r91tIou2XkTNfsIZLYVQOZejdzbhhLng0W-n7CJQzdXnT70xuMW54mKyfP4OL4nfC_-Fs93wK/s1600-h/Picture+103.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHPaNvr8vIq-sbbkNip_lXTQsyPqQ4nOC1RTbpSQUPjOGsspgfGQned0PetG2zgrX9N6r91tIou2XkTNfsIZLYVQOZejdzbhhLng0W-n7CJQzdXnT70xuMW54mKyfP4OL4nfC_-Fs93wK/s400/Picture+103.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5246708252956626626" /></a>
Ingredients:
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1 can whole black pitted olives
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, black olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-20620136899189904062008-08-08T10:45:00.004-07:002008-08-08T18:07:01.332-07:00Thursday night market in Chico, CA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAol_AB8DkUTsAEzIZY_zcZ-vqKh-jr7a9mg2B_Wgn4ofYGGotkDQzAjcAxniQcYptazbaQLFjDjXUIkwX7jTEf9mAAE5M3CUFuEPXx4MgEQzkeCSdK_ua3W8HgLMw68xnGPqmCUKNii2e/s1600-h/NYC+to+SF+to+Chico+088.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAol_AB8DkUTsAEzIZY_zcZ-vqKh-jr7a9mg2B_Wgn4ofYGGotkDQzAjcAxniQcYptazbaQLFjDjXUIkwX7jTEf9mAAE5M3CUFuEPXx4MgEQzkeCSdK_ua3W8HgLMw68xnGPqmCUKNii2e/s320/NYC+to+SF+to+Chico+088.jpg" alt="" id="BLOGGER_PHOTO_ID_5232318195713464882" border="0" /></a>
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-81G2eDbmSF-Lb6pWteKvGbgdfZYf9ONMevpMcc0n6TzuEswDHdlwAddHV2R7HEQHAHG9ZfLgkbgGUgEvr72d9C_Y5_Xx2lPOxoYRSKFfnf2a7_kLd59sgyMuu9cFChhxyH7-EZgs2BY_/s1600-h/NYC+to+SF+to+Chico+167.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-81G2eDbmSF-Lb6pWteKvGbgdfZYf9ONMevpMcc0n6TzuEswDHdlwAddHV2R7HEQHAHG9ZfLgkbgGUgEvr72d9C_Y5_Xx2lPOxoYRSKFfnf2a7_kLd59sgyMuu9cFChhxyH7-EZgs2BY_/s320/NYC+to+SF+to+Chico+167.jpg" alt="" id="BLOGGER_PHOTO_ID_5232315115403750658" border="0" /></a>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmAWycHmRGCBDI5leSudCLpoSAMMfk7SLfprsNQqqOQ0yqzi14eYy_AxSVF3d3Bl7RITLd-YsCEeAHnJ_b2qW5BskkDFbpf0viqgIp2R-RSKc50kn7YjTxNuEYDT-1nGPctWDxAx0VJaJ/s1600-h/NYC+to+SF+to+Chico+176.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmAWycHmRGCBDI5leSudCLpoSAMMfk7SLfprsNQqqOQ0yqzi14eYy_AxSVF3d3Bl7RITLd-YsCEeAHnJ_b2qW5BskkDFbpf0viqgIp2R-RSKc50kn7YjTxNuEYDT-1nGPctWDxAx0VJaJ/s320/NYC+to+SF+to+Chico+176.jpg" alt="" id="BLOGGER_PHOTO_ID_5232204795330135858" border="0" /></a>See my slideshow on <a href="http://www.flickr.com/photos/27668569@N07/">flickr</a>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-29930782028032683232008-07-27T01:28:00.004-07:002008-07-27T02:11:17.715-07:00Baked Halibut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsRstuo2OItk1zdU-fx1926La3htBT8UfvHZssEYOdwtGwMHiwp_-wT1S3i-ICxnBZsAj1C7x6x4shmoej4XuwWMp7kJ13eHyT04YfC2KT9UTFMXLOuGkF6_U3YENm-VAZZJ1I1DoSa2r/s1600-h/NYC-to-SF-to-Chico-027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsRstuo2OItk1zdU-fx1926La3htBT8UfvHZssEYOdwtGwMHiwp_-wT1S3i-ICxnBZsAj1C7x6x4shmoej4XuwWMp7kJ13eHyT04YfC2KT9UTFMXLOuGkF6_U3YENm-VAZZJ1I1DoSa2r/s320/NYC-to-SF-to-Chico-027.jpg" alt="" id="BLOGGER_PHOTO_ID_5227614933476679490" border="0" /></a>After the farmers market on Thursday we decided to make baked halibut steaks, (pictured above) (Recipe is below)<br /><br />1c diced zucchini<br />1tsp olive oil<br />1/2c minced onion<br />1clv garlic, minced<br />2c diced fresh tomatoes<br />2tblsp chopped fresh basil<br />1/4tsp salt<br />1/4tsp pepper<br />1/4c crumbled feta cheese<br /><br />Preheat oven 450 degrees, grease a shallow pan place halibut steaks in pan, salt and pepper both sides. In a sautee pan on medium heat add olive oil, onion, garlic, zucchini, and basil, sautee for 2 minutes, remove from heat and add tomatoes. Stir together then spoon mixture over halibut steaks. Sprinke liberally with feta cheese and place in oven for 15 minutes or until fish is flaky.<br /><br />Enjoy with a small salad and herb rice.Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-10996676569352950292008-06-14T23:08:00.003-07:002008-06-14T23:15:22.378-07:00A Top Chef decision I'm so very happy about<object id="W4854b35f1a7a4289" width="384" height="365" quality="high" data="http://widgets.bravotv.com/o/4657041ec2a2cf53/4854b35f1a7a4289" pluginspage="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent"><param name="wmode" value="transparent" /><param name="movie" value="http://widgets.bravotv.com/o/4657041ec2a2cf53/4854b35f1a7a4289" /><param name="allowNetworking" value="all" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="" /></object>
Yay Stephanie!Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-20358797546260223012008-04-02T11:48:00.003-07:002008-04-02T12:06:44.600-07:00Quick break<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZpu_t7wOYCKgziKphJohB63c0D0u04m21cJVBvefUFtFro8ItD033NZ1ep0lfQu6B0BN4lI9_IY5fHCHvouO0ShG2CG-aLbwd3BLmJ3QXSKiz71LgzGhRCnmYiIkteLni1YuNWbw4T2/s1600-h/DSCF1872.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZpu_t7wOYCKgziKphJohB63c0D0u04m21cJVBvefUFtFro8ItD033NZ1ep0lfQu6B0BN4lI9_IY5fHCHvouO0ShG2CG-aLbwd3BLmJ3QXSKiz71LgzGhRCnmYiIkteLni1YuNWbw4T2/s320/DSCF1872.JPG" alt="" id="BLOGGER_PHOTO_ID_5184723676096895538" border="0" /></a><br /><span style="font-size:130%;"><br /><br />Be back to post pics of yummy food soon!<br /><br />-Tawnya</span>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-56953582805427189162008-01-08T15:56:00.000-08:002008-02-08T09:37:36.273-08:00New Years Eve at Hope & Anchor<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0F3-KxeZD0T7Qj3b1edwVCaBgnuxiAFlPz4RfAXG49phsRpOj41qNlf1qV-ZvSUsT4mVl0Df0pKnjry6h1XyImj6r6pvSko9AUeKKZ-iQZwpgcvZWx5r7ydQZzmj6ifEjyqdy-L4lHrk/s1600-h/DSCF1848.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0F3-KxeZD0T7Qj3b1edwVCaBgnuxiAFlPz4RfAXG49phsRpOj41qNlf1qV-ZvSUsT4mVl0Df0pKnjry6h1XyImj6r6pvSko9AUeKKZ-iQZwpgcvZWx5r7ydQZzmj6ifEjyqdy-L4lHrk/s200/DSCF1848.JPG" alt="" id="BLOGGER_PHOTO_ID_5153265761867494930" border="0" /></a><br /><br />The boys and I decided to have dinner out on New Years Eve. Hope and Anchor is a nice reliable haunt of ours. In Red Hook we don't have many but this one is a good one! They had me at the cobb salad. Anyway! We went there around 10:30pm on NYE just 30 minutes before they stopped serving food.<br />When we got there; there was already a HUGE Karaoke crowd developing. The waiter, polite, but annoyed that we came in so close to kitchen closing time, walked us huffily behind the 6'4" tall drag queen singing "I will survive" in the middle of the restaurant.<br /><br />Never the less, the boys and I had a grand old time... We started with some buffalo wings (which in my opinion should be stricken from their menu) and some beers (two beers for me and the big boy, a water for the young en) Then our order.... Cory ordered a burger with chorizo and an egg, Chad ordered Pirogues (no photo, he at them too fast for me to get a photo) and I ordered the Chinese chicken salad. (see photos below)<br /><br />The burger met RAVE reviews from the boy, the pirogues were "good" and my salad. .eh good but I should stuck with the cobb I was told that I compare every salad I get to that cobb and I'm always so disappointed. Oh well you live, eat and ya learn right?<br /><br />After our meal I took some photos of the back room we were placed in as the only patrons eating at that hour, and we tried to get the boy to stay and watch some people make fools of themselves singing Karaoke, but he was already freaked out by the giant transvestite, so we went home, donned our Happy New Years top hats (in assorted colors) and watched the ball drop in times square.<br /><br />Enjoy our photos below!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmjKMJkALTLB8-mfc4WABtZJmtxYPU6GLvovhF3FZmybQ5wq2NUC9Dt5lp3j4pP2GLQlu8pYTe5pNhnR6ywgDF0tjl-lObohnOY_UnVZts9RgYltM-CKLFxqZrQjpjEob7BtMUl6uQYzC/s1600-h/DSCF1857.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmjKMJkALTLB8-mfc4WABtZJmtxYPU6GLvovhF3FZmybQ5wq2NUC9Dt5lp3j4pP2GLQlu8pYTe5pNhnR6ywgDF0tjl-lObohnOY_UnVZts9RgYltM-CKLFxqZrQjpjEob7BtMUl6uQYzC/s200/DSCF1857.JPG" alt="" id="BLOGGER_PHOTO_ID_5164664669116678338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBr8t3wreUUKPvvlanZVITzH9DfsouBOg8M1VxabSRhT5me4hA617rSmZaenqw1KsgpcUi0bKDiISEoDJoutAoPyXiWZJrz0wBIuc8ynG3JXFki-yXdk-EdHouk4JYLz9W9qKgYFG-7G9/s1600-h/DSCF1854.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBr8t3wreUUKPvvlanZVITzH9DfsouBOg8M1VxabSRhT5me4hA617rSmZaenqw1KsgpcUi0bKDiISEoDJoutAoPyXiWZJrz0wBIuc8ynG3JXFki-yXdk-EdHouk4JYLz9W9qKgYFG-7G9/s200/DSCF1854.JPG" alt="" id="BLOGGER_PHOTO_ID_5164664454368313522" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZWhnMXbPfOZW_5hLZbk3b7x3mi_-oLsieUz_QGr4UdHi-dUHtEQepuBk45gRg68DS4j7fURZcJrCNzKk7KnclOCiYR39gwKnJ9grPZUFgtbYtxQ4kLTz7dvojfC_qjadQq_fqvHfZ5uw/s1600-h/DSCF1847.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZWhnMXbPfOZW_5hLZbk3b7x3mi_-oLsieUz_QGr4UdHi-dUHtEQepuBk45gRg68DS4j7fURZcJrCNzKk7KnclOCiYR39gwKnJ9grPZUFgtbYtxQ4kLTz7dvojfC_qjadQq_fqvHfZ5uw/s200/DSCF1847.JPG" alt="" id="BLOGGER_PHOTO_ID_5164664183785373858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwoStGbnQsIlcUBXGXWUr5sdr1YJNfjR6UVpZKkp-rJSZXdfhPx_B9P-iZIu04FB2FfP5-25iEvpDgsVBmKPkABlAuV5l8ThbhL3hGT8E_KZTkwNxhgC9GUVyFnMjFYu0bJ-Vg170Y4Cd/s1600-h/DSCF1845.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwoStGbnQsIlcUBXGXWUr5sdr1YJNfjR6UVpZKkp-rJSZXdfhPx_B9P-iZIu04FB2FfP5-25iEvpDgsVBmKPkABlAuV5l8ThbhL3hGT8E_KZTkwNxhgC9GUVyFnMjFYu0bJ-Vg170Y4Cd/s200/DSCF1845.JPG" alt="" id="BLOGGER_PHOTO_ID_5164663908907466898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-MuKwQugFV9xkpVURLm-aCZU3eGs7YqakqMI1fkK3dQFD7JJCsH10NuHBZ73WRlPtbJLz0y9yKrfub6ytyXSb7VA8tFUUhBkcogAZPdjPjXjOg3upWlpAa_O1Yyi6d0N3KgXetclzlox/s1600-h/DSCF1844.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-MuKwQugFV9xkpVURLm-aCZU3eGs7YqakqMI1fkK3dQFD7JJCsH10NuHBZ73WRlPtbJLz0y9yKrfub6ytyXSb7VA8tFUUhBkcogAZPdjPjXjOg3upWlpAa_O1Yyi6d0N3KgXetclzlox/s200/DSCF1844.JPG" alt="" id="BLOGGER_PHOTO_ID_5164663711338971266" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWKvCzoIWM6jECYOPl0VEYKiQzsPwowEF4IntYhTfsAJjiLXB6AI-YrP2FOFmxluRWs-Faqn2HUca53AH0YpPb6A4mEYM8V5JSFyNnqTjDeL_OBGm8D0Vv7PtoxaTqznW6IKR5fjIaiPC/s1600-h/DSCF1878.JPG"><br /></a>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0tag:blogger.com,1999:blog-7131376201238756231.post-13068199437131867252007-12-31T17:37:00.000-08:002008-01-08T15:52:37.302-08:00Chinatown DelightsAfter a day in Chinatown we stumbled upon this little hole in the wall called '<a href="http://www.yelp.com/biz/tasty-dumpling-new-york">Tasty Dumpling</a>' and since we were hungry for a pre-dinner snack, and the prices listed were incredibly cheap we decided to go in.<br /><br />We ordered 1 order of fried pork & cabbage dumplings (5 per order) and one order of boiled chicken and mushroom dumplings (8 per order). The entire snack set us back only four dollars.<br /><br />They offer two condiments of hot sauce and some sort of vinegary sauce. I added both hot sauce and the vinegar sauce. The fried pork & cabbage dumplings were bigger in size and very good. I actually thought they were better than the boiled chicken and mushroom. We split the dumplings between two of us and I got full.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXC3gly9hjMLBvUdrwVoYqMuv6g-SFbrvTtLBv46dL8I-V9fJDbcPCFR3i5t3CPo0Rj-lQkmvD76XgRG7RTjxFbmqaQj02fzjmbGBIw3mH61cdnoHjbDMDlQ-otUGmYPziizQdPUcvfpq/s1600-h/DSCF1799.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXC3gly9hjMLBvUdrwVoYqMuv6g-SFbrvTtLBv46dL8I-V9fJDbcPCFR3i5t3CPo0Rj-lQkmvD76XgRG7RTjxFbmqaQj02fzjmbGBIw3mH61cdnoHjbDMDlQ-otUGmYPziizQdPUcvfpq/s400/DSCF1799.JPG" alt="" id="BLOGGER_PHOTO_ID_5150929076320171426" border="0" /></a>R- fried pork & cabbage. L- boiled chicken & mushroom<br /><div style="text-align: left;"><br /><br />They also had a variety of soups on the menu that looked very good. I will definitely be going back.<br /></div></div>Flutterbothttp://www.blogger.com/profile/17462610275856690962noreply@blogger.com0